; 1 1 1 i '. u ' 1 1 ' ; Class T^J ld Book t^^ 'h GopghtN". COFVRICHT DEPOSIT Daily Living DAILY LIVING A MANUAL DESIGNED TO SIMPLIFY THE WORK OF THE HOUSEKEEPER Being a Practical Cook Book adapted to Families of Moderate and Small Means, introducing Food Principles, Marketing, Cooking and Serving WITH SUGGESTIONS FOR Afternoon Tea Serving, Birthday Parties, Care of Cooking Utensils Children's School Lunches, Children's Parties, Christmas Giving Convalescent Cooking, Feeding of Children, Household Hints Invalid Cooking, Ladies' Formal Luncheons Thanksgiving Dinner, The Chafing Dish Furnishing Menus and Recipes for 365 Consecutive Days By Nellie E. Ewart, Boston Cooking School Graduate, 1898 H. P. HOOD & SONS, Publishers 494 RUTHERFORD AVENUE : BOSTON X LIBRARY of CuiVGRESSi Two c-n'"- f*"ccived DEC 18 1903 CLASS Ot JXc, ^0. OOJ'Y d. * Copyright, iqo8 By H. P. Hood & Sons All rights reserved Typography and Presswork S. J. Parkhill & Co.. Boston, U.S.A. This book is adaptable to perpetual use. It will be observed the nietius begin Sunday, Nov. /, igoS., and end Sunday., Oct. ji, igog. As Nov. /, igog, falls on Monday, that year's menus should begin with those show?i for Nov. 2, igo8. MILK AS FOOD Written for DAILY LIVING By WILLIAM F. BOOS, Ph.D., M.D. Foods include all those substances which may be used to construct the normal organism, to repair waste and to furnish vital energy and heat. To fulfil these require- ments foods must contain proteids, fats, carbohydrates, water and mineral salts. Proteid foods are familiar to us as the lean of meat, fish, the white of eggs and the curd of milk. All animal and vegetable foods contain proteids, which are charac- terized by their content of nitrogen. They form the blood and tissues and repair the constant tissue waste ; upon them depend the most important functions of life. The carbohydrates, or sugars and starches, are prima- rily of vegetable origin, although one animal food, milk, contains a considerable amount of sugar. In the sys- tem the carbohydrates are burned to liberate muscular energy and heat ; a part of them is stored in the liver as glycogen or animal starch. An excess of carbohydrates may be transformed into fat and deposited as such. The fats are burned in the body chiefly to form heat, they also yield force ; in fact, carbohydrates and fats may to a certain degree replace each other in food, and the diet of the Esquimaux furnishes a striking example of the extent to which fat may replace sugars and starches. Vll viii DAILY LIVING Excessive fat in food is stored in the body. In health a certain amount of body fat is desirable, but too much fat in the system is a disease. The value of the different food materials as force pro- ducers is expressed in units of heat or calories, a calorie being the amount of heat necessary to raise the tempera- ture of one kilogram (2.2. lbs.) of water one degree centigrade (1.8° Fahr.). When proteid foods and tissue elements are burned in the system to liberate energy, they are about equal in value to carbohydrates, one gram ( 1 5 .43 grains) of each yielding 4. i calories ; while the same weight of fat pro- duces more than twice as much energy, 9.3 calories. Physiologists have taught in the past that the average adult doing moderate work requires in 24 hours about 118 grams (4 oz.) of proteids, 56 grams (1.9 oz.) of fat and 500 grams (16^ oz.) of carbohydrates, with a total fuel value of about 3,000 calories. Four years ago Professor Chittenden of Yale showed conclusively by a series of careful experiments on men of very different types and callings that the dietary standard given above is much too high. He found that less than half that amount of proteids and a total fuel value of from 2,000 to 2,500 calories was amply sufficient in every case. To quote his own words : *' There must be enough food to make good the daily waste of tissue, enough food to fur- nish the energy of muscular contraction, but any surplus over and above what is necessary to supply these needs is not only a waste but may prove an incubus, retarding the smooth working of the machinery and detracting from the power of the muscular machine to do its best work." The physiological value of foods does not depend merely upon the quantity of the food principles present, it de- pends also on their quality, that is to say, the ease with which they are digested. Of the food we eat only that portion which is digested and absorbed plays a part in HOODS MILK 'X nutrition ; the food value of beans, for instance, does not correspond to their high content of proteids (over 24% becav^e they are very difficultly digestible, a large part of the proteid (20-25%) being lost to the body. Such undigested food means not only economic but also physi- ological waste, since a considerable amount of energy is exoended in its excretion. , r » Uid-ed by rigorous standards, milk is the most perfect food we know.^ For infants it is an ideal food. It pre- sents the tissue builders in the form which is most acceptable to their delicate digestive apparatus and in sufficient amount to meet the demands of a rapid y grwmg organism. Force producers the child needs to f Hraited extent only, but they must be m a form which ; Savor easy absorption. While ordinary at mges ed by adult man must be converted into an e"f ^7" ^y Ae bile and intestinal digestive juice m order that it may be absorbed the fat in milk is completely emulsified, predi- gest d as it were, so that the young child, whose intest. nal digestive functions are not as yet developed, is enabled to absorb it directly. Similarly the sugar of m"l'k is a carbohydrate food which the child can assimi- late with a minimum of digestive work. Milk also contains all the necessary mineral mgredi- ents for the construction and repair of bone tissue, as well as the iron necessary to form hemoglobm, the pig- ment of the red blood cells. Bunge, the physiologist claimed that milk does not contain a sufficient amount of ito supply the needs of the adult blood, but Professor SchmLaeK and the writer were enabled to s^iow by experiment that milk given as the only food will supply all the iron needed to form the normal amount of blood nigment in a full grown dog. ^\ the dietary treatment of disease a food is demanded which will require the least possible digestive effort, but ich at the'same time will give the best nutritive re^ suits. When patients are confined to bed a food of X DAILY LIVING limited fuel value containing a sufficient supply of pro- teids is necessary, and milk given frequently in small amounts answers the purpose to perfection. The Karel treatment of heart disease, the typhoid diet, the diet in diseases of the stomach and kidneys, all these are ex- amples of a pure milk diet ; in fact, whenever a careful regimen is necessary in the treatment of disease, milk is almost invariably made the basis of the diet. Adult man needs a large supply of force producers ; on this account milk alone is not a food which is per- fectly suited for grown men. A daily ration of i| quarts of milk will however provide more than the necessary amount of proteids and fats and a part of the carbo- hydrate needed. In addition to the milk a man would have to consume from 7 to 12 ounces of starch or sugar in order to meet his total fuel requirements. If the carbohydrate food is wheat bread, which contains 8% proteids and 54.45% carbohydrates,' he will need less milk, about a quart only, and about a pound of bread besides. Milk may well be used, therefore, completely to re- place meat and fat, two of the most expensive of our regular food stuffs. This is actually done by Russian peasants, who prepare a large variety of excellent dishes from milk, curd, whey and cheese, while meat is used by them on rare occasions only. The mountain shepherds of Switzerland, too, live almost entirely on milk, cheese, bread and vegetables. To many people milk is simply a beverage. Such people, particularly if they are in moderate circum- stances, should learn that milk is a simple, wholesome, easily digested food, which does not require to be cooked and which contains no waste materials. Nov. 3, 1908. 374 Marlboro St., Boston, Mass. Introduction to Daily Living During the ten years that I have been engaged as a teacher of cooking requests have often been made for a plan of daily living with the menus arranged for prac- tical use, not extravagant, and yet dainty, including everything in season, also providing for the left overs. Realizing that the tastes of many differ, I would suggest that a recipe covering the same cost be substituted for any not desired in the daily menus. It will be found an aid before beginning the preparation, to read through the menus carefully each week in order to learn the use of the left overs. The daily living has been planned for a family of four adults. The recipes are so arranged that one half may be prepared for the family of two with perfect results. I have balanced each menu, using proteid, fat, carbo- hydrates (including starches and sugar), and water. A portion of the water is found in the food after prepara- tion. The remainder should be supplied as water, as about five pints are necessary for the daily supply. While, with the exception of water, proteids and fats are the chief ingredients of beef and lamb, yet they are also found in milk, eggs, cheese, beans, fish, butter, cream and oil. I have substituted them to a certain extent for the beef and lamb, thus lowering the cost without lowering the standard of the living. xi xii DAILY LIVING Statistics show that a man earning ;^ 1,200 a year spends about one third of his income for food the man earning less, from one third to one half as much I have arranged the daily living for an income of about ^1,200 a year, also giving suggestions each month for lowering the cost if desired. SUGGESTIONS FOR THE BUYING OF GENERAL SUPPLIES Flour by the bag or barrel. One bag of flour yields 32 loaves of bread. Sugar by the 10 pounds. Coffee by pound. Gelatin by the y^ pound. Potatoes by the bushel. Apples by the barrel. Butter by the 5 pound box. Baking powder by the pound. Graham flour, Indian and rye meal 5 pounds at a time. Spices by the 3^ pound package. Lard by the 5 pound pail. Onions, turnips, carrots by the peck. Codfish by the pound. Pea beans by the peck. Common crackers by the pound. Full cream cheese by the pound. Milk by the quart at 9 cents, allowing i quart for the daily order, and ordering by the quart the extra needed. Allow one pint top of milk for the cereal each morning. One half pint jar light cream every morning for coffee. Order fresh eggs by the dozen, using the fresh eggs even in less quantity on account of extra nourishment. The canned goods are prepared at home and are reckoned from the cost of material. The bread recipe is prepared twice a week. The butter is reckoned, allowing a fair average for use on the table, which may be increased as desired. The prices quoted are from the Boston markets, and are subject to change. xiii Table of Measures and Weights Jill of the Measurements are Level To obtain the level measurements, cut both sides of the spoon, or the top of the cup, at the same time, with the back of a knife. For one half a spoon divide lengthwise, the quarter and eighth are each divided again. A few grains is less than one eighth teaspoon. The measuring cup is divided into fourths and thirds. 1 6 level tablespoons = i cup 2 cups butter ^ i pound 4 cups pastry or bread flour = i pound 4^ cups graham flour = i pound 2| cups granulated corn-meal = i pound 4| cups rolled oats = i pound 4^ cups coffee = i pound 2 cups granulated sugar .= i pound 2| cups brown sugar =i= i pound 2\ cups powdered sugar = i pound 3| cups confectioner's sugar == i pound XIV Month of November HOOD'S MILK • November I BreaKfast Brown Bread Reheated Baked Beans Reheated Coffee Grapes Dinner Fowl Southern Style Cauliflower Mashed Potatoes Vanilla Ice Cream Chocolate Sauce Tea Toasted Bread Baked Apples Sugar Cookies Tea November 2 BreaKfast Wheat Cereal Coffee Fried Potato Cakes Toasted Brown Bread Grapes I^uncKeon or Supper White Cream Soup Baking Powder Biscuit Coffee Jelly Sugar Cookies Dinner Bechamel Cauliflower Chicken Salad Boiled Dressing Bread and Butter Steamed Pudding Hot Custard Sauce November 3 BreaKfast Wheat Cereal Eggs Scrambled with Tomato Coffee Graham Muffins LuncHeon or Supper Cheese Souffle Toasted Graham Muffins Tea Hot Maine Gingerbread Dinner Baked Bean Soup Stuffed Haddock Onion Dressing Butter Gravy Boiled Potatoes Preserved Quinces and Cream • DAILY LIVING November 4 BreaKfast Oat Cereal Coffee Creamed Potatoes Scrambled Eggs Toasted Bread L'U.ncKeon or Stxpper Creamed Fish in Baked Potatoes Ginger Cakes with Whipped Cream Baking Powder Biscuit Dinner Cream of Celery Soup Cannelon of Beef Steamed Rice Stewed Tomatoes Apple Dumplings Hard Sauce November 5 BreaKfast Wheat Cereal Coffee Baked Sweet Apples Rice Griddle Cakes I^tincKeon or Stxpper Emergency Soup Croutons of Bread Hood's Cottage Cheese with Currant Jelly Uneedas Dinner Sliced Cannelon of Beef Baked Potatoes Cabbage Scalloped with Cheese Cold Indian Pudding November 6 BreaKfast Wheat Cereal Coffee Creamed Codfish with Toasted Bread L'tincHeon or Supper Oyster Stew Oyster Crackers Banana Fritters Currant Jelly Sauce Dinner Boiled Fish White Sauce Boiled Potatoes Mashed Turnips Queen Pudding HOOD'S MILK November 7 BrestKfast Oat Cereal Coffee Bananas Rye Meal Muffins L'tmcHeon or Dinner Fish Cakes Hot Biscuit Apple and Lettuce Salad Crackers Supper or Dinner Boston Baked Beans Steamed Brown Bread Cabbage Salad Baked Custards November 8 BreaRfast Fish Balls Coffee Bananas Brown Bread Reheated Dinner Roast Chicken, Bread Stuffing Gravy Mashed Potatoes Boiled Onions Milk Sherbet Tea Welsh Rarebit (Chafing Dish) Crackers Milk Sherbet November 9 BreaRfast Toasted Brown Bread Wheat Cereal Reheated Beans Coffee LuncHeon or Supper Cheese Croquettes Dressed Lettuce Toasted Bread Baked Apples with Cream Dinner Bechamel Chicken Potato Border Lemon Custard Pie Pastry DAILY LIVING November \0 BreskRfast Oat Cereal White Muffins Coffee Scrambled Eggs LruncHeon or Supper Baked Bean Soup Croutons of Bread Hot Indian Pudding Dinner Boiled Fish Butter Gravy Boiled Potatoes Stewed Tomatoes Steamed Pudding Hot Custard Sauce November U BreaRfast Wheat Cereal Creamed Potatoes Graham Muffins Coffee I^uncKeon or Stipper Scalloped Fish Toasted Bread Butter Cake Chocolate Frosting Baked Apples Tea Dinner Scotch Broth Bread and Butter Apple Dumplings Hard Sauce November 12 BreaRfast Oat Cereal Coffee Eggs Scrambled with Tomato Toasted Bread Baked Apples L-xxncHeon or Stipper Turnip Cream Soup Reheated Baking Powder Biscuit, with Currant Jelly Cottage Cheese Dinner Fricassee of Lamb Boiled Squash Mashed Potatoes Preserved Quinces Cake HOOD'S MILK Nove mber 13 ~ BresiKfast Wheat Cereal Coffee Fried Potato Cakes Graham Muffins L\ir\cl:ieoi\ or Stxpper Creamed Codfish Baked Potatoes Coffee Jelly and Cream Cake Dinner Baked Haddock with Salt Pork White Sauce Boiled Potatoes Baked Onions Maine Gingerbread N ovember 14 — ~ BreaKfast Oat Cereal Hashed Fish Toasted Bread Coffee I^tincKeon or Diimer Lamb Cream Soup Hot Biscuit Ginger Cakes Whipped Cream Stipper or Dirkner Baked Beans Ketchup Squash Pie Boston Brown Bread November 15 BreaKfast Reheated Brown Bread Coffee ^ Reheated Beans Doughnuts Dinner Fricassee of Chicken Gravy Toasted Bread Steamed Rice Celery Vanilla Ice Cream Tea Baked Sweet Apples Tea Bread and Butter DAILY LIVING November 16 BreaKfsiSt Wheat Cereal Coffee Toasted Brown Bread Scrambled Eggs I^vmcKeon or Stipper White Cream Soup Croutons of Bread Baked Apples Doughnuts Dinner Rice Croquettes Chicken and Celery Creamed Bread and Butter Queen Pudding November 17 BreaRfast Oat Cereal White Muffins Baked Potatoes Creamed Codfish Coffee LuncHeon or Supper Baked Bean Cream Soup Hot Biscuit Stewed Figs Whipped Cream Tea Boiled Fish White Sauce Boiled Potatoes Dressed Lettuce Bread and Butter Banana Fritters Currant Jelly Sauce November 18 BreaKfast Wheat Cereal Bananas Creamed Potatoes Doughnuts Coffee I^tincKeon Scalloped Fish Toasted Bread Lettuce and Apple Salad Crackers Dinner Stuffed Rolled Roast Mashed Potatoes Mashed Turnips Canned Peaches and Cream Butter Cake, Chocolate Frosting HOOD'S MILK November 19 BreatRfast Rye Meal Muffins Wheat Cereal Fried Potato Cakes Coffee LtmcHeon or Stipper Potato Salad Boiled Dressing Toasted Rye Muffins Cake Tea Dinner Cold Stuffed Roast Bread and Butter Cabbage Scalloped with Cheese Jelly and Cheese Crackers November 20 BreaRfast Oat Cereal Coffee Toasted Bread with White Sauce L'U.ncHeon or Supper Turnip Cream Soup Baking Powder Biscuit Cake Baked Apples Dinner Baked Finnan Haddie Baked Potatoes Boiled Onions Steamed Fruit Pudding Hot Custard Sauce November 21 BreaRfast Wheat Cereal Coffee Creamed Finnan Haddie Toasted Bread I^uncKeon or Dinner Roasted Pork Chops with Apple Rings Baked Potatoes Coffee Jelly and Cream Supper or Dinner Baked Beans Boston Brown Bread Cabbage Salad Baked Custards 8 DAILY LIVING November 22 Fish Balls Coffee Roast Lamb Milk Sherbet Cold Baked Beans Milk Sherbet BreaKfast Dinner Roast Potatoes Toasted Bread Bananas Cauliflower Sugar Cookies Tea Toasted Brown Bread Sugar Cookies November 23 BreaKfast Wheat Cereal Coffee Reheated Beans Reheated Brown Bread I^xincKeon or Supper Turnip Cream Soup Croutons of Bread Stewed Figs Whipped Cream Sugar Cookies Cold Roast Lamb Banana Fritters Dinner Cauliflower Scalloped with Cheese Currant Jelly Sauce November 24 BreaKfast Oat Cereal White Muffins Eggs Scrambled with Tomato Coffee L-tincHeon or Stipper Cheese Croquettes Dressed Lettuce Hot Biscuit Baked Apples Sugar Cookies Dinner Lamb and Potato Stew Bread and Butter Coffee Jelly Whipped Cream HOOD'S MILK November 25 BreaKfast Oat Cereal Coffee Bread and Butter Baked Potatoes Creamed Codfish I#u,iicKeoii Emergency Soup Toasted Bread Cottage Cheese Currant Jelly Crackers Dinner Baked Fillets of Halibut Boiled Potatoes Butter Gravy Lettuce and Apple Salad Crackers November 26 BreaKfast Chicken Fricassee Baked Potatoes Mince Pie Coffee Dinner Tomato Bouillon Roast Turkey Gravy Bread Stuffing Mashed Potatoes Celery Boiled Onions Boiled Squash Cranberry Sauce Grape Sherbet Steamed Fruit Pudding Whipped Cream Sauce Coffee Crackers Cheese Supper Welsh Rarebit Crackers November 27 BreaKfast Oat Cereal Coffee Toasted Bread Fried Potato Cakes LtxncHeon or Supper Cream of Celery Soup Baking Powder Biscuit Coffee Jelly and Cream Dinner Baked Haddock with Salt Pork Baked Onions White Sauce Boiled Potatoes Mince Pie 10 / DAILY LIVING November 28 BreaKfast Wheat Cereal Coffee Reheated Baking Powder Biscuit Hashed Fish I^xincHeon or Dinner Bechamel Turkey Baked Potatoes Hot Biscuit Queen Pudding Dinner or Stipper Baked Beans Boston Brown Bread Squash Pie November 29 BreaKfast Reheated Beans Reheated Brown Bread Coffee Oranges Dinner Cold Sliced Turkey Mashed Potatoes Reheated Gravy Cranberry Sauce Vanilla Ice Cream Chocolate Sauce Tea Toast Tea Baked Apples and Cream November 30 BreaKfast Oat Cereal ^Vhite Muffins Fried Potato Cakes Coffee LrtincHeon or Supper Reheated Baked Beans Cabbage Salad Toasted Brown Bread Hot Gingerbread Dinner Meat Loaf Mashed Potatoes Boiled Squash Mince Pie HOOD'S MILK 11 November 1 Brown Bread Reheated Cut the bread in % inch slices, put in pan, cover with another pan, and reheat in oven. Baked Beans Reheated Add more water to the beans if necessary and reheat. Better reheated in the bean pot in the oven. Coffee Allow I rounding tablespoon of coffee for each cup of cold water to be used, add i Qgg shell for each table- spoon of coffee. Then add the desired number of cups of cold water. Bring slowly to the boiling point. Boil 3 minutes, then add }^ cup more cold water and let stand lo minutes before serving. Fowl Southern Style Cut a 5 pound fowl in pieces for serving, and start boiling in just enough cold water to cover. Boil 5 min- utes, then simmer gently. When partially cooked add I quart Hood's milk and i teaspoon salt, and finish cooking. Remove the fowl from the stock and arrange on slices of toasted bread, and pour over a gravy, prepared by melting 2 tablespoons Hood's butter, adding 4 table- spoons flour, and gradually i pint of the stock, then seasoning with salt and pepper. NOTE. Pieces of tissue paper laid on top of hot stock will remove the fat. Cauliflower Remove the outside leaves, and soak head down ^ hour in cold salted water Cook head up in boiling 12 DAILY LIVING salted water, in an uncovered saucepan, about 20 min- utes, or until tender. Drain, separate the flowerets, and pour over ys cup Hood's butter melted. Mashed Potatoes Wash, pare, and cut in small pieces of uniform size 8 potatoes, and cook about 15 minutes, or until slightly undercooked. Put through a ricer. Add Hood's milk to moisten, 2 tablespoons Hood's butter, salt and pepper. Beat until light, using a fork, then reheat in a hot oven if necessary. Vanilla Ice Cream Dissolve j4 cup sugar in ^ cup of Hood's milk scalded, then cool, and add i pint of Hood's light cream, % tablespoon vanilla, and freeze, using 3 parts ice to i part coarse fine salt. Makes i quart of ice cream. Chocolate Sauce Add ^ water, j4 square of Baker's chocolate to }4 cup of sugar. Boil 8 minutes, or until thick. Keep hot over hot water until ready to serve. Tea Allow I rounding teaspoon of tea for each cup of freshly boiling water. Pour the water onto the tea, and let stand on the back of the range 3 minutes with- out boiling, and serve immediately. Toasted Bread Cut the slices of bread evenly, and about }( inch thick. Toast over a clear fire, drying on both sides ; then hold nearer to the coals, and brown quickly. Spread with Hood's butter. HOOD'S MILK 13 Baked Sweet Apples Core 6 sweet apples ; put in either an earthen or granite baking dish ; add enough hot water to prevent the apples burning, and bake until soft. Serve with sugar and Hood's light cream. Sugar Cookies Cream ys cup Hood's butter, add i cup sugar gradually, and i of Hood's eggs well beaten. Mix and sift 2 cups flour with 2 teaspoons baking powder, and a few gratings nutmeg, and add alternately with }{ cup Hood's milk to the first mixture. Chill thoroughly, roll out, shape with a cutter, and bake about 10 minutes on an inverted pan in a moderate oven. November 2 Wheat Cereal Mix ^ cup wheat cereal, % cup cold water, ^ tea- spoon salt, and add to I'jA cups boiling water. Boil 5 minutes, then steam 20 minutes, stirring occasionally. Serve with sugar and Hood's cream taken from top of milk. Coffee Refer to November i. Fried Potato Cakes Shape left over mashed potatoes into flat round cakes, and roll in flour. Brown in Hood's butter, smoking hot; brown on one side, then turn and brown the other side. Toasted Brown Bread Butter slices of brown bread, put in baking pan and brown in hot oven without turning. 14 DAILY LIVING White Cream Soup Melt 3 tablespoons Hood's butter, add 4 tablespoons flour, and gradually i quart of stock in which fowl was cooked. Stir until thickened, then season with salt, celery salt and paprika; and strain.. One pound of meat yields i pint of stock. Baking Powder Biscuit Mix and sift together twice 2 cups pastry flour, i tea- spoon salt, 4 teaspoons baking powder. Work in 2 tablespoons Hood's butter, and add about ^ cup of Hood's milk, very gradually. Turn onto a board well dredged with flour, roll out about ^ inch in thickness. Shape with a biscuit cutter, and place on an inverted pan Yn inch apart. Bake from 12 to 15 minutes in a hot oven. Coffee Jelly Add y^ cup cold water to i y^ tablespoons granulated gelatin ; then add y^ cup boiling water, and when the gelatin is dissolved add i cup cold boiled coffee and y^ cup sugar. Strain through cheese cloth and chill. Serve with sugar and Hood's light cream. Sugar Cookies Prepared November i. Bechamel Cauliflower Melt 2 tablespoons Hood's butter, add 2 tablespoons flour, and gradually i cup of stock in which fowl was cooked. Stir until thickened, then season with salt and pepper. Put a layer of left over cauliflower in bottom of baking dish, cover with sauce, then cauliflower again, and repeat until all has been used. Add ^ cup rolled HOOD'S MILK 15 cracker crumbs to 2 tablespoons Hood's butter, melted, and sprinkle over the top, reheat in hot oven. Chicken Salad Cut the left over boiled fowl into small cubes, add an equal amount of celery, cut in small pieces, and 2 apples which have been cut with a silver knife. Season with salt, moisten with dressing, and mound on a salad dish. Boiled Dressing Mix y^ tablespoon each salt, sugar, and flour, y^ tablespoon mustard, and a few grains paprika ; cream with I y2 tablespoons butter, add the yolks of 2 unbeaten eggs. Hood's, and % cup Hood's milk. Cook over hot water until the mixture begins to thicken, then add y cup vinegar, gradually. Cook until the mixture coats the spoon, then strain and cool. Will require ^ of the dressing for the salad. Five Hour Bread Add I cup each of boiling water and Hood's milk, scalded, to i teaspoon salt, i tablespoon sugar, and 2 tablespoons Hood's butt^er. When lukewarm add i yeast cake, dissolved in ^ cup lukewarm water, and about 6 cups of flour, adding 5 cups all at once, and when well mixed add enough more to make it stiff enough to knead. Knead until light and let rise until doubled in bulk; will require about 3 hours, then shape into 2 loaves, let rise until not quite doubled in bulk ; will require about i hour. Bake about ^ of an hour in a moderate oven. Steamed Pudding Cream % cup Hood's butter, add y> cup each molasses and Hood's milk; mix and sift i teaspoon baking powder, i6 DAILY LIVING Y2, teaspoon cinnamon, y^^ teaspoon each soda, salt, clove and a few g^ratings nutmeg and i y^ cups flour. Turn into buttered mould and steam 3 hours. Serve with Hot Custard Sauce Dilute y^. tablespoon flour with cold water to pour, and stir into Yo. cup boiling water ; then stir until slightly thickened. Beat the whites of 2 eggs until stiff, add gradually Yz cup of sugar, and continue beating. Then add gradually ths hot mixture, and >< teaspoon vanilla. Beat well before serving. November 3 Wheat Cereal Refer to November 2. Eggs Scrambled with Tomato Beat 2 of Hood's eggs slightly, and add i cup canned tomato. Melt i tablespoon Hood's butter, add the ^gg mixture, and stir constantly with a fork until thickened and creamy. Season with salt and pepper. Coffee Refer to November i. Graham Muffins Stir together i cup of graham flour and i cup white flour, sifted with 2 tablespoons sugar and i teaspoon salt. Then add i cup of Hood's milk gradually, i of Hood's eggs well beaten. Then sift in 3^ teaspoons baking powder, and bake in buttered gem pans about 25 minutes. Makes i dozen. Toasted Graham Muffins Make a double recipe of muffins for breakfast, and break apart i dozen. Toast under gas flame, and spread. HOOD'S MILK 17 while hot, with Hood's butter, or spread with Hood's butter and brown in hot oven. Cheese Souffle Melt I tablespoon Hood's butter, add i tablespoon flour, and gradually i cup Hood's milk ; then add ^ cup soft bread crumbs, and stir constantly until thick- ened. Remove from the fire, add i cup of Hood's cheese, grated, yolks of 2 of Hood's eggs well beaten, salt and paprika to taste. Fold in the stiffly beaten whites of the eggs, and turn into a buttered baking dish. Set in a pan of hot water, and bake in a moder- ate oven about 25 minutes. Serve immediately. Tea Refer to November i . Maine Gingerbread Mix ^ cup each sugar, molasses, boiling water, and % cup Hood's butter, melted. Sift together i teaspoon each salt, soda, ginger, and 3^ cups flour. Add to the first mixture and beat well. Bake >^ in a buttered bread tin about 20 minutes, and the remainder in i dozen small cake tins. Baked Bean Soup Fry 2 slices onion, bit of bay leaf, ^2 teaspoon celery salt in I tablespoon Hood's butter, add i pint cold baked beans, and i quart cold water, and i cup canned tomatoes. Simmer % hour, then strain. Melt i tablespoon Hood's butter, add i tablespoon flour, and gradually the bean mixture. Stir until boiling, then season with salt and pepper and strain again. Stuffed Haddock Wipe a 4 pound haddock ; stuff with onion dressing, and sew together. Lay on strips of salt pork in a baking i8 DAILY LIVING pan, season with salt and put 3 strips of salt pork on top of fish. Bake about i hour in a hot oven, basting often with the fat in the pan. Onion Dressing Melt % cup Hood's butter, add i small onion cut fine, and I cup stale bread crumbs. Season with salt. Boiled Potatoes Pare 8 potatoes and cook in boiling salted water about 35 minutes or until soft. Drain, and shake gently in the pan until dry, holding over the stove. Butter GraVy Melt 2 tablespoons Hood's butter, add 3 tablespoons flour, and gradually i>^ cups hot water. Stir until thickened, boil 2 minutes, and add i tablespoon more Hood's butter. Season with salt and pepper. Preserved Quinces and Apples Pare, core and slice the quinces ; pare, core and quar- ter a double amount of sweet apples. While preparing let the cut fruit stand in cold water to prevent discolora- tion. Cook the quinces in boiling water until nearly tender, then remove with a skimmer. Use the water in preparing a syrup, allowing 2^ cups sugar to each quart water, adding more water to that in which the quinces were cooked if necessary. After boiling sugar and water together 5 minutes, add the quinces and apples, and cook until the apples are soft, or about 10 minutes. Pack the fruit into jars and overflow the jars with the syrup, sealing while hot. One half peck quinces and i peck of sweet apples should preserve about 10 quarts. HOOD'S MILK 19 Quinces and Cream Serve with i pint preserved quinces Y^ cup Hood's medium cream. November 4 Oat Cereal Mix in the top of the double boiler Y^ cup of any oat preparation, Y^ teaspoon salt and i>^ cups cold water, and let stand over night. In the morning boil 5 mmutes, stirring until thickened, then cook over hot water 20 minutes, stirring occasionally. Coffee Refer to November i. Creamed Potatoes Melt \Y^ tablespoons Hood's butter, add i tablespoon flour and gradually Y\ cup Hood's milk. Stir until thickened, -then add i^ cups cold boiled potatoes cut m cubes. When reheated season with salt and pepper and add I tablespoon more Hood's butter. Scrambled Eggs Beat 3 of Hood's eggs slightly, add Yz cup Hood's milk and Yx teaspoon salt. Melt i tablespoon Hoods butter, add the eggs and cook until creamy, stirring constantly with a silver fork. Baked Potatoes Wash 4 medium sized potatoes and put in baking pan. Bake 35 minutes, or until soft. Creamed Fish in Baked Potatoes Cut the potatoes in halves lengthwise and scoop out the inside. Add the left over baked fish, picked m small 20 DAILY LIVING pieces, and moisten with the left over butter gravy and season with salt. Refill the skins and bake about 5 minutes in a hot oven. Toasted Bread* Refer to November i. Ginger Cakes* Prepared November 3. Whipped Cream Beat y2 cup Hood's medium cream until thick, then sweeten and flavor to taste. Baking Powder Biscuit Refer to November 2. Cream of Celery Soup Cover with cold water 3 cups of celery leaves with the outside stalks, left from the chicken salad, add Y^ onion and cook Y-z hour, or until tender, then press through a sieve. There should be i pint. Melt 2 tablespoons Hood's butter, add 4 tablespoons flour and gradually i pint Hood's milk. Then add the celery stock and stir until thickened. Season with salt and pepper. Cannelon of Beef Pass 2 pounds of lean beef through the meat chopper. Add I teaspoon salt, few grains pepper, and a few drops onion juice. Then add i of Hood's eggs well beaten and Yi cup soft bread crumbs soaked in ^ cup Hood's milk. Mix thoroughly, and shape into a roll, pressing lightly. Place on pieces of salt pork in a baking pan, and bake about 30 minutes in a hot oven, basting often with the fat in the pan. Steamed Rice Put I cup of unwashed rice in top of double boiler, cover with a quantity of cold water and boil 5 minutes, HOOD'S MILK 21 then drain and rinse thoroughly. Return to double boiler, add i teaspoon salt, i pint Hood's milk, scalded, and I cup of boiling water. Cook 40 minutes, or until rice is soft, adding more water if needed. Stewed Tomatoes Reheat i pint of canned tomatoes, season with salt and pepper, and serve very hot. Apple Dumplings In preparing baking powder biscuits for luncheon, make a double recipe and roll out ^ of the recipe into 8 rounds the size of a coffee saucer. Lay in the centre of each round i apple pared, cored, and cut in quarters. Fold over the dough to cover the apple and put in but- tered pan, having the smooth side on top. Bake in moderate oven about ^ hour, or until the apples are tender. Serve with Hard Sauce Cream % cup Hood's butter, add i cup brown sugar gradually, and, drop by drop, 2 tablespoons Hood's milk. Then add a few gratings nutmeg. November 5 Wheat CereaL Refer to November 2. Coffee^ Refer to November i. Baked Sweet Apples* Refer to November I . Rice Griddle Cakes Add I cup Hood's milk, scalded, to >^ cup warm rice, prepared November 4, and let stand over night. Mix and sift ^ cup flour, % teaspoon salt, i >^ teaspoons baking powder; add the rice mixture gradually, i of 22 DAILY LIVING Hood's eggs well beaten. Fry on hot well buttered griddle until well puffed, and cooked around the edges ; then turn and cook the other side. Remove from grid- dle, spread with Hood's butter and sprinkle with sugar. Emergency Soup Cook I onion finely chopped, i carrot and i small turnip cut in small pieces in ]^ cup Hood's butter 1 5 minutes. Add i pint potatoes cut in small pieces ; cover and cook slowly 10 minutes. Add 3 cups boiling water and cook until the vegetables are soft, then add I cup Hood's milk, salt and pepper to taste. Croutons of Bread Spread stale bread with Hood's butter and cut in % inch slices ; remove the crusts and cut the slices into quarters. Put in pan, buttered side up, and brown in hot oven, turning once. Cheese and Jelly Cut Hood's cottage cheese into fourths and y^ tumbler of currant jelly into fourths. Serve the cheese and jelly together, accompanied with crackers. Sliced Cannelon of Beef Slice the beef prepared and left over from November 4, and serve cold. Baked Potatoes Refer to November 4. Cabbage Scalloped With Cheese Cut ^ cabbage in pieces and boil in salted water until tender. Put in buttered baking dish ; sprinkle with salt and pepper, and yi cup Hood's full cream cheese HOOD'S MILK 23 grated. Then add i cup of white sauce, prepared by melting 2 tablespoons Hood's butter, adding 2 table- spoons flour and gradually one cup Hood's milk. Cover with ^ cup rolled cracker crumbs moistened with 2 tablespoons Hood's butter, melted. Reheat in hot oven. Cold Indian Pudding Scald I y^. cups Hood's milk with 2 y^. tablespoons Indian meal and cook in double boiler 10 minutes. Add y^ teaspoon salt and ^ cup molasses. Put in a but- tered dish, and set in a moderate oven. Then turn in i cup more of Hood's milk, cold, but do not stir in. Bake I y hours very slowly. Serve with Hood's light cream. November 6 Wheat Cereal Refer to November 2. Coffee* Refer to November i . Toasted Bread* Refer to November i . Creamed Codfish Cut in small pieces y cup salt codfish, soak lo min- utes in lukewarm water, then drain. Melt i y table- spoons Hood's butter, add i y tablespoons flour, then add gradually i cup Hood's milk. Add the codfish and I tablespoon more Hood's butter, and season with salt if necessary. Oyster Stew- Pick over I pint oysters, looking for pieces of shell, add y cup cold water ; bring slowly to the boiling point, and cook until plump and the edges begin to curl. Scald I pint Hood's milk ; put y teaspoon salt, few grains of pepper, and 2 tablespoons Hood's butter in tureen. Pour in oysters and milk and serve very hot with oyster crackers. 24 DAILY LIVING Banana Fritters Sift together lys cups flour, 2 teaspoons baking powder, }{ teaspoon salt. Beat i of Hood's eggs, add y/3 cup Hood's milk ; let stand i hour, then add 2 bananas sliced thin. Drop by spoonfuls into deep fat, fry, and drain on brown paper. Serve with Currant Jefly Sauce Boil % cup sugar and }( cup water together 4 minutes. Then pour onto ys cup currant jelly which has been beaten until soft with a silver fork. Boiled Fish Tie I j4 pounds halibut in a piece of cheese cloth, and put in gently boiling water to which has been added i ^ teaspoons each salt and vinegar. Boil gently 25 or 30 minutes, until the fish is dry and flakes apart. Place on platter, remove the skin and serve with White Sauce Melt 2 tablespoons Hood's butter, add 2 tablespoons flour, and gradually i cup Hood's milk. Add ^ at a time, and stir constantly until thickened and smooth before adding the next fourth. Season with salt and pepper. Boiled Potatoes Refer to November 3. Mashed Turnips Wash, pare, and cut 3 turnips in small pieces of uni- form size. Cook in boiling salted water until soft, then drain, mash, season with salt, and add i tablespoon Hood's butter. HOOD'S MILK 25 Queen Pudding Beat the yolks of 2 of Hood's eggs, add }^ cup sugar, }i teaspoon cinnamon, }^ teaspoon vanilla, and i pint Hood's milk. Pour over i cup fine bread crumbs and let stand about % an hour. Then bake until firm to the centre. Spread with ^ glass currant jelly, and cover with a meringue, made by beating the whites of the eggs stiff and beating in gradually }l cup sugar, then browning 8 minutes in a moderate oven. November 7 Oat CereaL Refer to November 4. Coffee* Refer to November i. Rye Meal Muffins Substitute rye meal for graham flour in muffins given November 3 and proceed as for graham muffins. Fish Cakes Mash 4 potatoes, and add fish left over from Novem- ber 6, also any remaining white sauce, moisten with Hood's milk, and season with salt and pepper. Shape into flat round cakes, and brown in hot butter. Hot Biscuit Shape biscuit after bread has doubled in bulk. Let rise in pan until not quite doubled in bulk, and bake about 25 minutes in a moderate oven. One loaf of bread allows for 2 dozen biscuit. Lettuce and Apple Salad Wash, drain and wrap in a piece of cheese cloth the leaves of a head of lettuce When ready to use arrange the desired number of leaves in a salad dish. Pare. 26 DAILY LIVING core, quarter, and cut in }i inch slices 2 apples. Ar- range on the lettuce leaves and pour over a French Dressing Mix ^ teaspoon salt, 4 tablespoons oil, 2 tablespoons vinegar and stir until blended. Boston Baked Beans Pick over and soak over night i }4 pints of California pea beans. In the morning drain and rinse thoroughly and parboil until the skins burst, which may be deter- mined by taking up a few and blowing on them. Then drain and put into the bean pot. Wash, scrape, and gash the rind of }( pound salt pork, and place on top of beans, having the rind exposed above the beans, add ^ table- spoon salt, 2 tablespoons molasses, and }4 teaspoon soda ; then cover with hot water. Cook very slowly about 8 hours, adding water as needed to keep the beans covered. Boston Brown Bread Mix and sift i cup each rye and Indian meal and i cup white flour with 2 ^ teaspoons soda and i teaspoon salt. Add }^ cup molasses and 2 cups of thick sour milk, or I }i cups Hood's sweet milk. Turn into buttered mould, and steam 3 hours ; then uncover and put in oven about 10 minutes. Cabbage Salad Shred very fine the half cabbage left from November 5, and let stand i hour in cold water; then drain very dry in a piece of cheese cloth. Mix with boiled dress- ing, left from November 2. Season with salt and mound on a salad dish. Baked Custards Beat 2 of Hood's eggs slightly ; add }( cup sugar, few grains salt and a few gratings nutmeg. Then add i }i HOOD'S MILK 27 cups scalded milk. Turn into 4 custard cups and set in a pan of warm water. Bake in a moderate oven until firm, and, when tested, a silver knife will come out clean. November 8 Fish Balls Cut in small pieces, using the scissors, i cup salt fish ; wash, pare, and cut in small pieces of uniform size 2 heaping cups potatoes. Put fish and potatoes to- gether, cover with cold water, bring to the boiling point and boil until the potatoes are slightly underdone. Drain thoroughly, mash, season with salt if necessary, and add I of Hood's eggs unbeaten. Beat the mixture until very light, drop by spoonfuls into hot fat and fry until brown and drain on brown paper. Makes 10 fish balls. Coffee^ Refer to November i. Brown Bread Reheated* Refer to November i. Roast Chicken Singe, clean, stuff and truss a 4 pound chicken. Place on rack in dripping pan ; cover the breast with pieces of salt pork and fasten into place, using tooth picks. Place in hot oven, breast side up and sear over uniformly ; turn breast side down, reduce the heat, and add a little hot water to the pan. Baste every 10 min- utes, using first ^ cup Hood's butter melted in Yt, cup hot water, then finish basting with the fat in the pan. Dredge with flour after each basting. Roast 2 hours, or until the second joint separates easily from the body with a fork. Gravy Add 4 tablespoons flour to 4 tablespoons of the fat left in the pan. Brown well, then add gradually i ^ cups hot water. Boil 5 minutes, and season with salt. 28 DAILY LIVING The giblets may be cooked in boiling water until soft, then cut in small pieces and added to the gravy. Stuffing Mix 2 cups soft bread crumbs, % cup Hood's butter melted in y?. cup hot water, i teaspoon poultry seasoning. Mashed Potatoes Refer to November i. Boiled Onions Peel I quart onions, keeping under cold water while peeling. Put in saucepan, cover with cold water, add ^ teaspoon soda, bring to the boiling point, boil 5 minutes, then drain, rinse, put in saucepan, cover with boiling water, and boil uncovered until soft, add i cup Hood's milk just before the onions have finished cooking. Drain, season with salt, and add 2 tablespoons Hood's butter. Milk Sherbet Add the juice of 3 lemons and i quart of Hood's milk to I ^ cups sugar. The mixture may curdle, but will freeze smooth. Freeze, using 3 parts ice to i part coarse fine salt. Remove the dasher, repack, using 4 parts ice to one part salt ; makes 2 quarts sherbet. Welsh Rarebit Melt I tablespoon Hood's butter, add i tablespoon flour and gradually ^ cup Hood's milk ; when thickened add I cup Hood's full cream cheese cut in small pieces. Stir until melted, then add the yolk of i of Hood's eggs, unbeaten, and the white beaten stiff; add ^ teaspoon each salt and mustard and few grains paprika. Serve on Uneeda biscuit. Make in the chafing dish, using hot water in the pan under the blazer. May be prepared in the double boiler. HOOD'S MILK 29 November 9 Toasted Brown Bread* Refer to November 2. Wheat CereaL Refer to November 2. Reheated Beans* Refer to November I. Coffee* Refer to November i. Cheese Croquettes Make a white sauce, using 2 tablespoons Hood's butter, Ys cup flour, yz cup Hood's milk. Add }^ teaspoon salt, paprika, yolks of 2 of Hood's eggs, ^2 cup Hood's full cream cheese grated, and i cup Hood's full cream cheese cut in small pieces^ Cool, shape, allowing i rounding tablespoon to each croquette, and roll into balls. Add 2 tablespoons cold water to the whites of the eggs. Dip in crumbs, prepared by drying the bread, then put- ting through the meat chopper. Then dip in the Qgg, then in crumbs again. Fry in deep fat and drain on brown paper. Serve with Dressed Lettuce Refer to November 7. Apple and lettuce salad, omitting the apple. Toasted Bread* Refer to November i. Baked Apples. Refer to November i. Bechamel Chicken Cut the chicken left from roast chicken November 8 into small pieces, and season highly with salt, celery salt and paprika. Cover the bones with i pint cold water and cook slowly i hour, then strain, reserving ^ cup of the stock. Melt 2 tablespoons Hood's butter, add 2 30 DAILY LIVING tablespoons flour, then add the reserved chicken stock and Y^ cup Hood's milk ; when thickened add the cut chicken and let stand over hot water until ready to serve. Serve in a Potato Border Arrange the mashed potatoes left November 8 as a border around a platter. Brush over with Hood's milk and reheat in a hot oven. Lemon Custard Pie Cream 2 tablespoons Hood's butter, add i cup sugar, 2 tablespoons flour, grated rind and juice i lemon, yolks of 2 of Hood's eggs well beaten, i cup Hood's milk, then beat in the whites of 2 eggs beaten stiff. Bake in a deep plate lined with pastry. Pastry- Mix thoroughly with a knife Yz cup lard, Y teaspoon salt, 2 cups pastry flour, add cold water to form a stiff dough. Turn out on a board, and roll out an oblong piece about 8 by 6 inches, turn half around and lay in lower centre third Y ^up washed butter, shaped in a circular piece ; fold the upper half down over the lower half, and fold ^ over and ^ under the middle third, which holds the butter. Pat, roll out 3 times, folding in thirds after each rolling, and turn half way around after the folding. Use ^ for lining plate. November lO Oat Cereal Refer to November 4. White Muffins Substitute i cup white flour for graham in mufflns prepared November 3 and proceed as for graham mufflns. HOOD'S MILK 31 Coffee* Refer to November i. Scrambled Eggs* Refer to November 4. Baked Bean Soup* Refer to November 3. Croutons of Bread* Refer to November 5 . Hot Indian Pudding* Refer to November 5. Boiled Fish. Refer to November 6. Boiled Potatoes* Refer to November 3. Butter Gravy* Refer to November 3. Stewed Tomatoes* Refer to November 4. Steamed Pudding* Refer to November 2. Hot Custard Sauce* Refer to November 2. November 11 Wheat Cereal* Refer to November 2. Creamed Potatoes* Refer to November 4. Graham Muffins* Refer to November 3. Coffee* Refer to November i. Scalloped Fish Separate into flakes the left over fish from November 10, and arrange on a buttered platter with i cup white sauce, prepared -as on November 6. Cover with Y^. cup rolled cracker crumbs moistened with 2 tablespoons Hood's butter, melted. Reheat in hot oven. 32 DAILY LIVING Toasted Bread* Refer to November i. Baked Apples* Refer to November i. Tea* Refer to November i. Butter Cake Cream % cup butter, add i cup sugar gradually, and continue beating ; then add 2 well beaten eggs, and beat the 3 ingredients together until very light, using the Qgg beater. Sift together i % cups flour with 2 ^ teaspoons baking powder, and add alternately with ^ cup milk to the first mixture. Add >^ teaspoon vanilla. Put in buttered pan and bake about 40 minutes in a moderate oven. Frost with Chocolate Frosting Melt I Yz squares chocolate, add 3 tablespoons hot water, and 2 tablespoons confectioners' sugar, and cook, stirring constantly, until smooth and thick. Then add enough sugar to make of a consistency to spread. Scotch Broth Soak % cup pearl barley over night in cold water to cover. In the morning drain, add 2 quarts boiling water, and cook slowly i hour, stirring occasionally, add 2 pounds forequarter of lamb and cook i hour longer. Then add Y cup each turnip, carrot and onion cut in small pieces, and I cup canned tomato. Cook until the meat and vegetables are tender, adding more water as needed. Remove the meat ; take out the bone and cut the meat in small pieces. Put the meat in the broth, and season with salt and pepper. Bread and Butter Refer to November 2. HOOD'S MILK 33 Apple Dumplings* Refer to November 4. Hard Sauce. Refer to November 4. November 12 Oat CereaL Refer to November 4 Coffee* Refer to November i . Eggs Scrambled with Tomato Refer to November 3. Toasted Bread Refer to November i. Turnip Cream Soup Add I quart Hood's milk scalded with i slice onion to I cup mashed turnip. Melt 3 tablespoons Hood's butter, add 3 tablespoons flour and gradually the milk, and season. Reheated Baking Powder Biscuit Prepare a double recipe of biscuit mixture November 1 1 and bake ^ as biscuit. When ready to serve sprinkle with cold water, put in baking pan, cover with another pan, and reheat in hot oven. Serve with Jelly and Cheese Refer to November 5. Fricassee of Lamb Add I quart cold water to 2 pounds forequarter lamb, and simmer until the meat is tender, seasoning with salt, when partly cooked. Cut the meat in pieces for serving, 34 DAILY LIVING then brown in Hood's butter in the frying pan. Add enough more Hood's butter to make 2 tablespoons, add 4 tablespoons flour, and gradually i pint stock, season, and add to meat. Boiled Squash Cut up in small pieces about 2 pounds squash which has been peeled. Cook in boiling salted water until soft. Put through ricer, add salt, pepper, and 2 tablespoons Hood's butter. Mashed Potatoes. Refer to November I. Preserved Quinces* Prepared November 3. Cake* Prepared November 1 1 . November 13 Wheat CereaL Refer to November 2. Coffee* Refer to November i . Fried Potato Cakes* Refer to November 2. Graham Muffins* Refer to November 3. Creamed Codfish. Refer to November 6. Baked Potatoes* Refer to November 4. Coffee Jelly and Cream* Refer to November 2. Cake* Prepared November 1 1 . Baked Haddock with Salt Pork Prepare fish as November 3, but do not stuff. Put 6 slices of salt pork in baking pan, lay in fish and bake as fish November 3. HOOD'S MILK 35 Baked Onions Prepare and parboil onions, as November 8 ; after the 5 minute parboiling, drain, put in pan with fish, and bake fish and onions together about 40 minutes, or until fish is dry and flakes apart and onions are soft. Serve both with White Sauce. Refer to November 6. Boiled Potatoes* Refer to November 3. Maine Gingerbread* Refer to November 3. November I4 Oat Cereal Refer to November 4. Hashed Fish Flake the fish left November 13, and chop the left over potatoes fine. Season with salt and pepper. Moisten with any left over white sauce, and Hood's milk. Then reheat and brown in Hood's butter. Toasted Bread* Refer to November i. Coffee* Refer to November i. Lamb Cream Soup Prepare as white cream soup, November 2, using i pint lamb stock and i pint milk in place of chicken stock. Hot Biscuit* Refer to November 7. Ginger Cakes* Prepared November 12. 36 DAILY LIVING Whipped Cream* Refer to November 4. Baked Beans* Refer to November 7 Boston Brown Bread* Refer to November 7. Squash Pie Line the plate with pastry left November 9, and fill with I y^ cups hot mashed squash, mixed with i teaspoon Hood's butter, ^ teaspoon cinnamon, y^. cup sugar, i cup Hood's milk scalded, yolk of i of Hood's eggs, and the white beaten creamy, but not stiff. Bake about 40 minutes in a moderate oven. November 15 Reheated Beans. Refer to November I . Reheated Brown Bread* Refer to November i . Coffee* Refer to November i. Doughnuts Put 3 cups pastry flour, i cup sugar in a shallow pan. Sift in I teaspoon salt and 4 teaspoons baking powder. Beat the yolks of 2 of Hood's eggs, add i cup Hood's milk and stir into the dry ingredients ; add few gratings nutmeg and 34^ teaspoon cinnamon. Mix well, turn out on a board dredged with bread flour, roll out, shape with a doughnut cutter, fry in deep fat and drain. Fricassee of Chicken Prepare and boil a 5 pound fowl as fowl Southern style, November i. Then fry in Hood's butter. Re- move to serving dish and arrange on slices of toasted bread. Pour over a gravy prepared as in fricassee of lamb, November 12. Serve with a border of steamed rice. Refer to November 4. HOOD'S MILK 37 Vanilla Ice Cream* Refer to November I . Baked Sweet Apples* Refer to November I . Tea* Refer to November i . Bread and Butter. Refer to November I. November 16 Wheat Cereal. Refer to November 2. Toasted Brown Bread. Refer to November 2. Scrambled Eggs* Refer to November 4. Coffee. Refer to November i . White Cream Soup* Refer to November 2. Croutons of Bread* Refer to November 5 . Baked Apples* Refer to November i . Doughnuts* Prepared Novembr 15. Rice Croquettes Add I of Hood's eggs unbeaten to i ^^ cups warm rice left from November 15. Let stand until cool and ready to use; then shape, egg and crumb, as cheese croquettes, refer to November 9, using whites of the 2 eggs left from the doughnuts. Fry in deep fat and drain on brown paper. Chicken and Celery Creamed Prepare white sauce, refer to November 6, and add the chicken cut in small pieces left from fricassee 38 DAILY LIVING chicken, and i cup of left over celery, which has been cut in small pieces and cooked in boihng salted water until soft. Reheat and season with salt and pepper. Bread and Butten Refer to November 2. Queen Pudding* Refer to November 6. November 17 Oat Cereal. Refer to November 4. White Muffins Use I cup pastry flour in place of graham flour, and prepare as graham muffins, refer to November 3. Baked Potatoes* Refer to November 4. Creamed Codfish. Refer to November 6. Coffee* Refer to November i . Baked Bean Cream Soup Use I cup Hood's milk in place of tomato and pre- pare as baked bean soup, refer to November 3. Hot Biscuit Refer to November 7. Stewed Figs Wipe ^ pound figs, and cook with i cup water and }^ cup sugar until tender. Add the juice of i lemon. Cool and serve with Whipped Cream* Refer to November 4. Tea* Refer to November i. HOOD'S MILK 39 Boiled Fish* Refer to November 6. White Sauce* Refer to November 6. Boiled Potatoes* Refer to November 3. Dressed Lettuce. Refer to November 9. Bread and Butter* Refer to November 2 . Banana Fritters* Refer to November 6. Currant Jelly Sauce* Refer to November 6. November 18 Wheat Cereal* Refer to November 2. Creamed Potatoes* Refer to November 4. Doughnuts* Prepared November 15. Coffee* Refer to November i . Scalloped Fish* Refer to November 1 1 . Toasted Bread* Refer to November i. Lettuce and Apple Salad* Refer to November 7. Stuffed Rolled Roast Wipe 2 pounds steak cut from the round, % inch in thickness. Spread with a stuffing prepared with i ^ cups cracker crumbs, % cup Hood's butter, melted, yi cup boiUng water, salt, pepper, sage. Roll, fasten, and bake 45 minutes. Mashed Potatoes Refer to November i . 40 DAILY LIVING Mashed Turnips^ Refer to November 6. Canned Peaches and Cream Serve i pint jar of peaches with ^ cup of Hood's medium cream. Butter Cake. Refer to November 1 1 . Chocolate Frosting. Refer to November 1 1 . November 19 Wheat CereaL Refer to November 2. Rye Meal Muffins* Refer to November 7. Fried Potato Cakes* Refer to November 2. Coffee* Refer to November i . Potato Salad Cut in cubes 3 cups cold boiled potatoes, season with salt and onion juice, and moisten with ;^ the recipe of Boiled Dressing* Refer to November 2. Toasted Rye Muffins* Refer to November 3. Cake* Prepared November 18. Tea* Refer to November i. Cold Stuffed Roast* Prepared November 18. Bread and Butter* Refer to November 2. Cabbage Scalloped With Cheese Refer to November 5. HOOD'S MILK 41 Jelly and Cheese Refer to November 5. November 20 Oat CereaL Refer to November 4. Coffee* Refer to November i . Toasted Bread* Refer to November i. White Sauce* Refer to November 6. Turnip Cream Soup* Refer to November 12. Baking Powder Biscuit* Refer to November 2. Cake. Prepared November 18. Baked Apples* Refer to November i. Baked Finnan Haddie Soak a 3 pound finnan haddie in a baking pan, using I cup each cold water and Hood's milk, for ^ hour. Drain, dot with i tablespoon Hood's butter, and bake about ^ hour in a hot oven. Remove to platter. Baked Potatoes. Refer to November 4. Boiled Onions* Refer to November 8. Steamed Fruit Pudding Add Yt, cup raisins and ^ cup currants to creamed butter, and proceed as steamed pudding. Refer to November 2. Hot Custard Sauce Refer to November 2. 42 DAILY LIVING November 21 Wheat CereaL Refer to November 2. Coffee^ Refer to November i . Creamed Finnan Haddie Separate in small pieces the finnan haddie left Novem- ber 20, and reheat in White Sauce* Refer to November 6. Toasted Bread* Refer to November i . Roasted Pork Chops Wipe I y2, pounds pork chops, put in baking pan, and roast in hot oven about % hour, turning once. Apple Rings Beginning with the stem end, cut 3 unpared apples in slices, then remove the core from each one. After the pork chops have been cooking lO minutes lay oi? the pork the apple rings and cook the two together. Baked Potatoes. Refer to November 4. Coffee Jelly. Refer to November 2. Baked Beans Refer to November 7. Boston Brown Bread* Refer to November 7. Cabbage Salad* Refer to November 7. Baked Custard* Refer to November 7. November 22 Fish Balls* Refer to November 8. Toasted Bread* Refer to November i. HOOD'S MILK 43 Coffee Refer to November i. Roast Lamb Skin a 6 pound leg of lamb, rub over with salt, and dredge with flour. Place on rack in baking pan, and roast 1 5 minutes to the pound, and an extra i 5 minutes for the meat to heat through. Baste every lo minutes, with the fat in the pan. Roast Potatoes Pare small potatoes of uniform size, and parboil lO minutes in boiling salted water. Drain, and cook in pan with lamb about 40 minutes. Baste the potatoes with the fat when basting the meat. Cauliflower* Refer to November i. Milk Sherbet* Refer to November 8. Sugar Cookies* Refer to November i . Toasted Brown Bread* Refer to November 2. November 23 Wheat Cereal* Refer to November 2. Reheated Beans* Refer to November i. Reheated Brown Bread* Refer to November i. Coffee* Refer to November i . Turnip Cream Soup* Refer to November 12. Croutons of Bread* Refer to November 5. 44 DAILY LIVING Stewed Figs. Refer to November 17. Whipped Cream. Refer to November 4. Sugar Cookies^ Prepared November 22. Cold Roast Lamb* Prepared November 22. Cauliflower Scalloped with Cheese Refer to cabbage scalloped with cheese, November 5. Banana Fritters. Refer to November 6. Currant Jelly Sauce. Refer to November 6. November 24 Oat Cereal* Refer to November 4. White Muffins* Refer to November 17. Eggs Scrambled with Tomatoes Refer to November 3, Coffee. Refer to November i. Cheese Croquettes* Refer to November 9. Dressed Lettuce* Refer to November 9. Hot Biscuit* Refer to November 7. Baked Apples* Refer to November i . Sugar Cookies. Prepared November 22. Lamb and Potato Stew Cut the lamb, remaining from the roast lamb, from bone. Put in casserole, or heavy earthen baking dish ; add 4 potatoes cut in cubes and i small onion cut fine. Sprinkle with salt and pepper, dredge with flour, and HOOD'S MILK 45 add cold water to cover the meat and potato. Put a cover on the dish, set in the oven, and cook below the boiling point 4 hours ; add more water to cover meat and potato, if necessary. Coffee Jelly* Refer to November 2. Whipped Cream* Refer to November 4. November 25 Oat Cereal* Refer to November 4. Coffee* Refer to November i. Baked Potatoes. Refer to November 4. Creamed Codfish. Refer to November 6. Emergency Soup* Refer to November 5. Toasted Bread* Refer to November i. Cheese and Jelly. Refer to November 5 . Baked Fillets of Halibut Separate the skin and bone from i pound of halibut, and cut in pieces of uniform size to prepare the fillets. Roll and fasten with a toothpick. Melt 2 tablespoons butter, add the juice of ^ lemon and ^ teaspoon salt and dip in the fillets of fish. Put in baking dish, pour over any remaining butter, and bake about 12 minutes in a hot oven. Serve with Butter Gravy To which has been added the juice of ^ lemon. Refer to November 3. 46 DAILY LIVING Boiled Potatoes* Refer to November 3. Lettuce^ and Apple Salad* Refer to November 7. November 26, Chicken Fricassee* Refer to November 1 5 . Baked Potatoes* Refer to November 4. Mince Pie Prepare pastry, refer to November 9, and line a shallow plate. Fill in i pint of mince meat, cover with the pastry, and prick the upper crust with a fork. Bake about 40 minutes in a moderate oven. Mince Meat Cover I ^ pounds lower part of the round and Y^, pound suet with 2 quarts water and cook until the suet has melted and the meat is tender. Remove the meat and put through the meat chopper, then measure, and put in an 8 quart saucepan with strained stock. Add twice the amount of apples finely chopped in the chop- ping tray, then add i Yo, pounds brown sugar, i cup molasses, i quart vinegar, 2 pounds seeded raisins, ^ tablespoon each cinnamon, mace, and ground clove, i grated nutmeg, and salt to taste. Bring to the boiling point, and cook slowly 4 hours, stirring occasionally. Add more water as needed to keep the mixture very moist. Cool, bottle, but it is not necessary to seal. Should make about 8 quarts. Coffee Refer to November i. HOOD'S MILK 47 Tomato Bouillon Fry ^ small onion and i slice carrot in i tablespoon butter, add a bit of bay leaf and one pint of canned tomatoes. Simmer lo minutes, then strain, and add i pint chicken stock, seasoning as needed. Then clear, allowing the white and shell of i egg. Clearing Soup Stock Add the white and shell of i egg to i quart soup stock to be cleared. Stir constantly until the boiling point is reached ; then boil 5 minutes without stirring. Add ^2 cup cold water, and let stand 5 minutes without boiling, then strain through cheese cloth placed over a fine strainer. Roast Turkey ' Roast an 8 pound turkey 3 hours, using double the amount of stuffing prepared for roast chicken. Refer to November 8. Stuffing, Refer to November 8. Gravy* Refer to November 8. Mashed Potatoes, Refer to November I. Boiled Onions* Refer to November 8. Boiled Squash* Refer to November 12. Cranberry Sauce Pick over and rinse i quart cranberries, add i cup water and i yi cups sugar. Bring to the boiling point, and boil 10 minutes without stirring. Then turn into a serving dish and cool. 48 DAILY LIVING Grape Sherbet Cook 20 minutes i quart water and i pint sugar ; add I pint grape juice and the juice of 2 lemons. Freeze, using 2 parts ice to i part coarse fine salt. Steamed Fruit Pudding* Refer to November 20. Whipped Cream Sauce Add the yolk of i of Hood's eggs to >^ cup of pow- dered sugar. Just before serving beat ^ cup of Hood's heavy cream until stiff and fold into the first mixture, add ^ teaspoon vanilla. Coffee* Refer to November i . Welsh Rarebit* Refer to November 8. November 27 Oat CereaL Refer to November 4. Toasted Bread* Refer to November i . Fried Potato Cakes* Refer to November 2. Coffee* Refer to November i . Cream of Celery Soup* Refer to November 4. Baking Powder Biscuit* Refer to November 2. Coffee Jelly* Refer to November 2. Baked Haddock* Refer to November 13. Baked Onions* Refer to November 13. Boiled Potatoes* Refer to November 3. White Sauce. Refer to November 6. Mince Pie* Refer to November 26. HOOD'S MILK 49 November 28 Wheat Cereals Refer to November 2. Coffee* Refer to November i. Reheated Baking Powder Biscuit Refer to November 12. Hashed Fish Refer to November 14. Bechamel Turkey Cut enough cold slices into pieces for serving at dinner and garnish with left over stuffing from the tur- key November 26. The remaining prepare as Bechamel chicken. Refer to November 9. Baked Potatoes* Refer to November 4. Hot Biscuit* Refer to November 7. Queen Pudding* Refer to November 6. Baked Beans* Refer to November 7. Boston Brown Bread* Refer to November 7. Squash Pie* Refer to November 14. November 29 Reheated Beans* Refer to November i . Reheated Brown Bread. Refer to November i. Coffee* Refer to November i . Cold Sliced Turkey* Prepared November 26. Mashed Potatoes. Refer to November i. 50 DAILY LIVING Reheated Gravy* Prepared November 26. Cranberry Sauce* Prepared November 26. Vanilla Ice Cream* Refer to November i . Chocolate Sauce* Refer to November i . Toast* Refer to November i . Tea* Refer to November i . Baked Apples* Refer to November i. November 30 Oat Cereal* Refer to November 4. White Muffins* Refer to November 17. Fried Potato Cakes* Refer to November 2. Coffee* Refer to November i . Reheated Baked Beans. Refer to November i . Cabbage Salad* Refer to November 7. Toasted Brown Bread* Refer to November 2. Hot Gingerbread* Refer to November 3. Meat Loaf* Refer to November 5, cannelon of beef. Mashed Potatoes* Refer to November I. Boiled Squash* Refer to November 12. Mince Pie* Refer to November 26. HOOD'S MILK 51 Cost of I^ivii\g for November November IS November 8-15 2% lbs. butter ^i 13 qts. milk I 1 y2 doz. eggs 9 half pint jars light cream . . . Jar medium cream, ^ pt. . . . % lb. cheese Flour Sugar Tea Coffee at 35 cts. a lb 5 lbs. fowl Beans Pork 2 yeast cakes 3 lbs. cabbage Medium cauliflower Apples Potatoes Graham flour Indian and rye meal Molasses and vinegar Oil Spices and salt Haddock Baking powder Halibut Beef Salt fish Quinces and currant jelly. Tomatoes Cereal Vanilla Chocolate Rice Crackers Oysters 6 bananas Turnips Cottage cheese Gelatin 10 i? .76 •63 .10 .11 .20 .18 .05 .28 •75 .08 .06 .04 .09 •15 .10 .ID .02 •03 .07 •05 .02 .28 •05 •30 •05 .20 •03 .08 •05 .02 .02 .08 .20 .10 .04 .02 Total for i week. . . .S8.01 2j4 lbs. butter ^i 13 qts. milk i 1% doz. eggs 7 half pint jars light cream. . . Jar medium cream, ^ pt , . . . }4. lb. cheese Flour Sugar Tea Coffee . 4 lbs. lamb Beans Pork 2 yeast cakes 3 pts. onions 3 lbs. squash Apples Potatoes Graham flour Indian and rye meal Molasses and vinegar Oil Spices and salt Haddock Baking powder 4 lbs. forequarter lamb. . . Halibut Salt Fish Quinces and jelly Tomatoes Cereal Vanilla Chocolate Crackers Cottage cheese Gelatin Ketchup Vegetables Lettuce Bananas Lemons 10 17 .76 •49 .10 .11 .20 .18 •05 .28 .60 .08 .06 .04 .08 .09 .10 .10 .02 •03 .07 .05 .02 .28 •05 .40 •30 .05 .20 •03 .07 •03 .01 .08 .05 .02 .04 •05 .08 .10 .08 Total for i week J7.70 52 DAILY LIVING November 15 '22 2}4 lbs. butter ^i.io 13 qts. milk 1.17 i^ doz. eggs 76 9 half pint jars light cream. .63 Jar medium cream,^ pt 10 }4 lb. cheese 11 Flour 20 Sugar 18 Tea 05 Coffee at 35 cts, a lb 28 5 lbs. fowl 75 Beans 08 Pork 06 2 yeast cakes 04 3 lbs. cabbage 09 Celery 10 Apples 10 Potatoes 10 Graham flour 02 Indian and rye meal 03 Molasses and vinegar 07 Oil 05 Spices and salt 02 Finnan haddie 15 Baking powder 05 Halibut 30 Beef 3c Salt fish 05 Peaches and currant jelly. . .20 Tomatoes 03 Cereal 08 Vanilla 05 Raisins 03 Rice 02 Crackers 08 Oysters 20 6 bananas 10 Turnips 04 Cottage cheese 05 Gelatin 02 1)4 lbs. pork chops 24 Total for i week $8.04 November 22-30 2^ lbs. butter $1.10 I doz. eggs 55 I jar medium cream, ^ pt 10 1 jar heavy cream, ^ pt 15 7 half pint jars light cream. . . .50 Salt fish 05 Coffee 32 12 qts. milk 1.08 2 yeast cakes 04 6 bananas 10 Potatoes 10 Apples 05 Beans 08 Pork 04 Lemons 06 Celery 10 Meal 03 Graham flour 02 Figs 08 Cauliflower 15 5 lbs. roast lamb 70 Cereal 08 ^2 lb. cheese 11 Currant jelly 10 Mince meat for 3 pies 15 Flour 20 Sugar 18 Gelatin 02 Lettuce. 08 Cottage cheese. 05 Crackers 10 I lb. halibut 20 3 lbs. fowl 45 Tomatoes 03 8 lbs. turkey 2.00 Squash 09 Onions 08 Cranberries 10 Haddock 28 4 oranges 08 Vanilla 05 Chocolate 02 j4. cabbage 04 ^ meat loaf 15 Total ^9.98 Making total for month ^33.71 HOOD'S MILK 53 L'OMrerifig tKe Cost November 1-8 Omit 7 jars light cream $0.49 Chocolate sauce 05 Jar medium cream 10 Omit grapes, quinces, bana- nas, currant jelly, banana fritters .58 Using apples 10 Substitute 4 lbs. forequarter lamb, 40 cts., for fowl, 75 cts., omitting i qt. milk, 9 cts ... 44 Substitute cabbage, 9 cts,, for cauliflower 15 Omit eggs for breakfast and I in banana fritters, use potatoes for breakfast, lowering 26 Substitute turnip soup for oyster stew 18 52.25 November 8-15 7 half pint jars light cream 6 eggs, using potatoes Lettuce Oil Coffee Quinces, jelly, bananas, 40 cts., substitute apples, 10 cts .$0.49 25 08 28 •30 #145 November IS "22 Omit 7 jars light cream J^o.49 }4 doz. eggs, 26 cents, sub- stituting potatoes, 2 cents .24 4 lbs. forequarter lamb for fowl, omitting i qt. milk .44 Jar medium cream 10 Baked apples for figs 03 1551.30 November 22-30 Omit 7 jars light cream $0.49 Medium cream 10 Celery .10 Lettuce 08 3 lbs. fowl 45 Tomato bouillon 06 Oranges 08 Cottage cheese 05 ;?i.4i Total for month $641 54 DAILY LIVING Memoranda Month of December I- UJ O D OQ Z LU < o UJ I Composition and Combination of Food In making out the menus for daily living I have been careful not to serv^e entirely the proteid, or starch, or fat in one meal, as all are required to make the perfect meal. After careful observation I have decided that one of the failures in the daily diet is the eating of too much pro- teid ; another is the drinking of too little water. While water enters largely into the composition of all food yet a proportion is lost during the preparation, so that we require more than is found in the prepared food. I have planned that everything used shall be in sea- son, since then everything is at its best, also lower in cost. It is poor economy to buy any but fresh eggs, as, with keeping, they lose in food value. Over ripe fruit has lost in value. The cheaper cuts of meat hold as much nourishment as the more expensive, provided they are properly cooked. In combining the recipes care has been taken not to have too many flavors appear in the same meal. In planning the menu, I have worked around the principal dish, or, using some left over, have worked from that ; if the principal dish is light, I have added some- thing like a cream soup or a heavy dessert. If one recipe has been used in which the expense is heavier, I have planned that the other recipes shall balance lower in cost. 57 58 DAILY LIVING One of the features in the reduction in the cost of the Hving has been the use of the left overs ; planning that nothing be wasted. While this may increase the work of the housekeeper, yet the result is often more sat- isfactory than with the first prepared food, since it shows to the family that care has been taken in the arrangement. HOOD'S MILK 59 December I BreaRfast Wheat Cereal Fried Potato Cakes Corn Cake Coffee LtiiicKeon or Supper Cream of Onion Soup Ginger Cakes Whipped Cream Dinner Sliced Meat Loaf Baked Potatoes Scalloped Cabbage Orange Salad French Dressing Bread and Butter December 2 BreaRfast Oat Cereal Toasted Bread Creamed Scrambled Eggs Coffee LftincHeon or Supper Potato Salad Bread and Butter Baked Apples Sugar Cookies Dinner Chicken Pie Dressed Lettuce Baldwin Pudding Whipped Cream December 3 BreaRfast Wheat Cereal Oven Broiled Bacon Baked Potatoes Coffee LuncKeon or Stipper White Cream Soup Toasted Bread Preser^'ed Quinces Chicken and Potato Creamed Cheese Sandwiches Stuffed Olives Cold Indian Pudding 6o DAILY LIVING December 4 BreaKfast Oat Cereal Baked Apples Creamed Potatoes Toasted Bread Coffee LruncHeon or Supper Rice with Cheese Stewed Prunes Sugar Cookies Dinner Fish Chowder Pickles Mince Pie December 5 BreaKfast Oat Cereal Toasted Bread Omelet V/hite Sauce Coffee LftincHeon or Supper Scalloped Fish Hot Biscuit Jellied Prunes Dinner or Supper Baked Beans Brown Bread Pickled Red Cabbage Pumpkin Pie December 6 BreaKfast Reheated Baked Beans Reheated Brown Bread Baked Apples Coffee Dinner Pot Roast Mashed Potatoes Caramel Ice Cream Tea Tomato Rarebit Crackers Caramel Ice Cream HOOD'S MILK 6i December 7 BreaRfast Oat Cereal Fried Potato Cakes Toasted Brown Bread Coffee I^uncKeon or Stipper Baked Bean Cream Soup Toasted Bread Orange Jelly Dinner Cold Pot Roast Potato Croquettes Celery French Apple Dumplings Hard Sauce December 8 BreaKfast Wheat Cereal Eggs Scrambled with Tomato Toasted Bread Coffee Ltinclieon or Supper Orange and Celery Salad Quick Mayonnaise Dressing Hot Biscuit Canned Pears Dinner Reheated Beef Boiled Potatoes Mashed Turnips Cream Cheese and Jelly Crackers December 9 BreaKfast Oat Cereal Creamed Potatoes Corn Cake Coffee LtincHeon or Supper Macaroni with Cheese Chocolate Cake Canned Peaches Dinner Baked Halibut White Sauce Boiled Potatoes Dressed Lettuce Fruit Trifle 62 DAILY LIVING December 10 BreaKfast Oat Cereal Coffee Toasted Bread with White Sauce I^tincKeon or Stipper Halibut Rarebit Crackers Baked Apples Chocolate Cake Dinner Tomato Cream Soup Bread and Butter Potatoes Baked with Cheese Steamed Fruit Pudding Whipped Cream December U BreaRfast Oat Cereal Creamed Codfish Toasted Bread Coffee I^uncHeon Corn Chowder Bread and Fruit Mould Dinner Scalloped Oysters Pickles Bread and Butter Chocolate Cake Stewed Figs December 12 BreaRfast Oat Cereal Coffee Oven Broiled Bacon Baked Sweet Potatoes I^uncKeon or Dinner Breaded Pork Chops Tomato Sauce Baked Potatoes Hot Apple Sauce Hot Biscuit Dinner or Supper Baked Beans Brown Bread Pickled Red Cabbage Baked Custards HOOD'S MILK 63 December 13 Reheated Beans Coffee Fowl Southern Style Boiled Onions BreaRfast Dinner Tea Cream Cheese Sandwiches Reheated Brown Bread Oranges Mashed Potatoes Charlotte Russe Cocoa December J 4 BreaKfast W^heat Cereal Reheated Beans Toasted Brown Bread Coffee I^tincHeon Chicken Bechamel Potato Border Orange Short Cake with Whipped Cream Meat Pie Dinner Pickles Rice Pudding December 15 Oat Cereal Omelet Hygienic Soup Coffee Jelly BreaRfast Toasted Bread White Sauce Coffee I^tincKeQn Dinner Halibut Baked with Cheese Dressed Lettuce Hot Biscuit Molasses Cookies Baked Potatoes Indian Pudding 64 DAILY LIVING December \6 BreaKfast Wheat Cereal Corn Muffins Oven Broiled Bacon Coffee LrXincHeon or Supper Halibut Rarebit Crackers Preserved Quinces Molasses Cookies Dinner Fricassee of Lamb Creamed Turnips Mashed Sweet Potatoes Rice Pudding December 17 BreaKfast Oat Cereal Toasted Bread Sweet Potato Cakes Coffee LrtincKeon or Stipper Scalloped Potatoes Baking Powder Biscuit Maine Gingerbread Dinner Scotch Broth Apple Dumplings Hard Sauce December 18 BreaKfast Oat Cereal Baked Potatoes Creamed Codfish Coffee I^uncKeon or Supper Lamb Cream Soup Cheese Sandwiches Ginger Cakes Whipped Cream Dinner Baked Fillet of Haddock Oyster Stuffing White Sauce Boiled Sweet Potatoes Chocolate Bread Pudding Medium Cream Dressed Lettuce HOOD'S MILK 65 December 19 BreaKfast Oat Cereal Toasted Bread Boiled Sweet Potatoes Coffee LtmcKeoii or Dinner Fish Croquettes Hot Biscuit Tapioca Cream Dinner or Supper Baked Beans Brown Bread Pickles Squash Pie December 20 BreaKfast Baked Sausage with Baked Bananas Reheated Brown Bread Coffee Dinner Fricassee Chicken Mashed Potatoes Boiled Squash Blushing Apples Whipped Cream Tea Cocoa Toast Currant Jelly December 2\ BreaKfast Wheat Cereal Coffee Reheated Beans Toasted Brown Bread I^tincHeon or Supper White Cream Soup Croutons of Bread Banana Fritters Currant Jelly Sauce Dinner Chicken Stew with Dumplings Apple Cream Puffs 66 DAILY LIVING December 22 BreaKfast Oat Cereal Coffee Graham Muffins Baked Apples I^tincHeon or Stipper Baked Bean Cream Soup Hot Biscuit Cottage Cheese Currant Jelly Dinner Meat Balls Tomato Sauce Mashed Potatoes Mashed Turnips Jellied Prunes December 23 BreaKfast Oat Cereal Coffee Potato Cakes Toasted Bread I^tii\cKeoi\ or Supper Cream of Onion Soup Crisp Crackers Spice Cakes Baked Apples and Light Cream Dinner Steamed Halibut White Sauce Boiled Potatoes Dressed Lettuce Apple Dumplings Hard Sauce December 24 BreaKfast Oat Cereal Toasted Bread Coffee Oven Broiled Bacon Hashed Brown Potatoes L'U.ncHeon or Supper Baked Macaroni with Cheese Reheated Baking Powder Biscuit Spice Cake with Chocolate Frosting Coffee Jelly Dinner Scalloped Fish Bread and Butter Pickles Mince Pie HOOD'S MILK 67 December 25 Christmas BreaRfast Wheat Cereal Eggs Scrambled with Tomato Toasted Bread Coffee Oranges Dinner Tomato Soup Roast Goose Potato Stuffing Boiled Sweet Potatoes Boiled Onions Apple Sauce Cranberry Punch Christmas Plum Pudding Whipped Cream Tea Christmas Salad Bread and Butter Sandwiches Nuts and Raisins December 26 BreaKfast Oat Cereal Sweet Potatoes Broiled Toasted Bread Coffee Baked Apples Diimer or LuncKeon Scalloped Potatoes Hot Biscuit Tarts Dinner or Supper Baked Kidney Beans Brown Bread Squash Pie Chili Sauce December 27 BreaKfast Reheated Beans Brown Bread Coffee Oranges Dinner Reheated Goose Steamed Rice Stewed Prunes Walnut Ice Cream Tea Milk Toast Tea Spice Cake with Chocolate Frosting 68 DAILY LIVING December 28 BreaRfast Oat Cereal Rice Griddle Cakes Coffee I^uiiiclieon or Supper Squash Soup Crisp Crackers Sliced Oranges Dinner Cold Roast Goose with Spanish Sauce Potato Croquettes Bread and Butter Baked Apples and Light Cream December 29 BreaKfast Wheat Cereal Coffee Toasted Brown Bread with White Sauce LuncKeon or Supper Kidney Bean Salad Boiled Dressing Hot Biscuit Prune Souffle Dinner English Beef Soup Bread and Butter Orange Jelly December 30 BreaRfast Oat Cereal Toasted Bread Creamed Codfish Coffee L'tincHeon or Supper Stewed Lima Beans Baking Powder Biscuit Cottage Cheese Currant Jelly Dinner Baked Finnan Haddie Baked Potatoes Stewed Tomatoes Apple Dumplings Molasses Sauce HOOD'S MILK 69 December 31 BreaKfast Wheat Cereal Coffee Scrambled Eggs Toasted Bread L-uncKeon or Supper Turnip Cream Soup Croutons of Bread Hot Apple Sauce Dinner Reheated Finnan Haddie Baked Sweet Potatoes Tomato Jelly Salad Bread and Butter Boiled Dressing A Perfect Milk is a Perfect Food " Cream consists essentially of the fat of milk. It would be a mistake, however, to suppose that it consists of that alone. It contains in addition proteid and sugar in fully as high proportion as milk itself. The real difference, indeed, between milk and cream is that in the latter some of the water of the milk has been replaced by fat. " The exact amount of fat in cream varies very much, the differ- ences depending to a large extent on the method by which the cream has been separated. In cream produced by a centrifuge the proportion of fat may amount to 65 per cent, while in ordinary cream, obtained by skimming, it may be merely 20 per cent, or less. ... In a physiological sense cream is chiefly to be regarded as a fuel food. It has been calculated that a pint of it should yield about 1,425 calories, or about as much as i % pounds of bread, or i^ dozen bananas, or 4^ pounds of potatoes. "In sick room feeding it is an important aid in getting fat into the diet, for it is very easily digested. Good cream contains as much fat as a similar quantity of most cod liver oil emulsions, and is usually much better borne. A gill of it per day is a not un- common prescription. "Robert Hutchinson, M.D., Edin., F.R.C.P., ^^ Assistant Physician to the London Hospital and to the Hospital for Sick Children, Great Or)nand Street?' 70 DAILY LIVING Food Composition Water Proteid Fats Carbohy- drates Mineral Beefsteak 744 20.5 3-5 1.6 White Fish 78 18.1 2.9 I Poultry 74 21 3-8 1. 12 Wheat in Bread 40 8 1-5 49-2 1-3 Oatmeal 15 12,6 s.(^ 63 3 Macaroni I3-I 9 0-3 76.8 I Butter 6 0-3 91 2.7 Potatoes 74 2 .16 21 I Hood's Milk 87.02 3-27 4.10 4.91 •7 Hood's Cream 2.8 Sugar 3 96.5 Bananas 14-3 .8 - 4 Cherries 15. 1 Clams 5 I.I Grapes I.I 14.1 Lettuce 96 HaUbut 61.9 15. 1 2 4.4 Chicken 48.5 14.8 I.I .8 Cheese 30 31-34 2.8 Olive oil 93 Stock largely water small % Spinach 80 2.5 Eggs 73-5 13-15 11.6 I Apples 84.6 2.2 HOOD'S MILK 71 December 1 Wheat CereaL Refer to November 2. Fried Potato Cakes* Refer to November 2. Corn Cake. Mix and sift i cup each corn meal and flour, 3 table- spoons sugar, 4 teaspoons baking powder, and % tea- spoon salt. Add I cup Hood's milk to i of Hood's eggs well beaten, and add gradually to the dry ingre- dients. Bake in a buttered pan in a hot oven about 20 minutes. Coffee Refer to November i. Cream of Onion Soup Cook 3 medium onions in i pint of water until tender, adding more water, if necessary, to keep onions covered. Then rub through a strainer. Melt 3 tablespoons Hood's butter, add 3 tablespoons flour, the onion pulp, and gradually i quart Hood's milk. Season with salt and pepper. Ginger Cakes» Prepared November 30. Whipped Cream* Refer to November 4. Sliced Meat Loaf* Prepared November 30 Baked Potatoes* Refer to November 4. Scalloped Cabbage* Refer to November 5. Orange Salad Remove the peel from 4 oranges in quarters, then cut the oranges into small pieces, mix well with French 72 DAILY LIVING dressing, omitting the pepper, and add i teaspoon pow- dered sugar. Arrange on a bed of shredded lettuce. French Dressing Refer to November 7. December 2 Oat Cereal, Refer to November 4. Toasted Bread* Refer to November i. Coffee. Refer to November i . Creamed Scrambled Eggs Beat the yolks of 3 of Hood's eggs until thick, add Yz cup Hood's milk, % teaspoon salt, and few grains pepper. Then fold in the whites of the eggs beaten stiff. Cook as scrambled eggs November 4. Potato Salad. Refer to November 19. Baked Apples. Refer to November i. Sugar Cookies. Refer to November i. Chicken Pie Cook a five pound fowl as fowl Southern style, November i. When tender remove from the stock, and arrange in a baking dish, reserving enough to cut in small pieces making i >^ cups. Add to the fowl in the dish I small onion cut in small pieces, 4 cold boiled potatoes sliced, and i pint of the stock thickened with 4 tablespoons flour diluted with cold water to pour. Season with salt and pepper. Cover with a crust pre- pared as baking powder biscuit, November 2. Bake about I hour in a moderate oven. Dressed Lettuce Refer to November 9. HOOD'S MILK 73 Baldwin Pudding Mix I Yri cups soft bread crumbs with ^ cup Hood's butter, melted. Cover the bottom of a baking dish with crumbs, then add 2 apples sliced ; sprinkle with yi cup sugar and a slight grating of nutmeg ; then crumbs again and repeat, having 2 layers of apples and 3 of crumbs. Bake about 25 minutes in a moderate oven. Serve with Whipped Cream Refer to November 4. December 3 Wheat CereaL Refer to November 2. Oven Broiled Bacon Put ^ pound of bacon on a broiler and cook over a dripping pan in a hot oven until delicately browned. Baked Potatoes^ Refer to November 4. Coffee* Refer to November i. White Cream Soup. Refer to November 2. Toasted Bread. Refer to November i . Quinces and Light Cream. Refer to November 3. Chicken and Potatoes Creamed Melt 4 tablespoons Hood's butter, add 4 tablespoons flour, and when blended add gradually 2 cups stock in which chicken was cooked. When thickened add i>^ cups chicken prepared December 2, and 4 potatoes cold boiled and cut in cubes. Season with salt and pepper. May be prepared on the table in the chafing dish. 74 DAILY LIVING Cheese Sandwiches Cut bread in thin slices, and spread with Hood's butter, lay on ^ slice slices of Hood's full cream cheese cut thin ; cover with other half slice ; brush with Hood's butter, melted, and brown in a hot oven. Indian Pudding Refer to November 5. / December 4 Oat CereaL Refer to November 4. Baked Apples* Refer to November i. Creamed Potatoes. Refer to November 4. Toasted Bread. Refer to November i . Coffee. Refer to November i . Rice with Cheese Cover i^ cup rice with cold water, let boil 5 minutes, then drain and rinse. Melt i tablespoon Hood's butter, add the rice, i cup canned tomato, and ^ cup water. Let cook about 45 minutes, or until the rice is tender, adding more water if necessary. Then add ^3 cup Hood's full cream cheese, grated, ^ teaspoon salt, and serve very hot. Stewed Prunes Wash I pound prunes, and soak in cold water over night. In the morning bring to the boiling point in the same water, then simmer, without boiling, 3 or 4 hours, or until the prunes are very soft, add ^ cup sugar, the last hour of cooking. If necessary to add more water, add it before the sugar. HOOD'S MILK 75 Sugar Cookies Prepared December 2. Fish Chowder Order a 4 pound haddock with the head left on. Cut out y2 from the thick part, boil as boiled fish, November 6, and reserve. Skin and bone the remainder, cut the fish in about inch pieces, and put the head, skin and bones in a saucepan, cover with cold- water, and cook slowly 10 minutes, then strain, reserving the fish stock. Parboil 5 minutes 3 medium sized potatoes, cut in y^ inch slices ; then drain. Fry out 2 slices salt pork, add I small onion cut in small pieces, and fry until brown. Strain the fat and add to potatoes ; then add i cup boiling water, and cook until the potatoes are nearly tender, then add the reserved fish stock, the fish, and simmer until the potatoes and fish have cooked. Add I pint Hood's milk, scalded, salt, pepper, i tablespoon Hood's butter, and 4 common crackers split. Mince Pie Refer to November 26. December 5 Oat Cereal. Refer to November 4. Toasted Bread. Refer to November i. Coffee^ Refer to November i. Omelet Beat the yolks of 3 of Hood's eggs until thick and lemon colored. Add 3 tablespoons Hood's milk and a few grains salt and pepper. Melt i tablespoon Hood's butter in an omelet pan. Turn in the ^g^ yolks and cook until slightly set, then spread on the whites of the 76 DAILY LIVING eggs beaten stiff. Cook until well risen and brown underneath. Then put in oven until the white is dry on top. Fold and turn onto platter. Serve with White Sauce. Refer to November 6. Scalloped Fish* Refer to November ii. Hot Biscuit* Refer to November 7. Jellied Prunes Use Yz of the prunes prepared December 4. Drain, remove the stones, and keep the prunes whole, if possible. Add enough boiUng water to the liquid to make 2 cups, and pour over 2 tablespoons granulated gelatin softened in }{ cup cold water. Strain, add y^ cup sugar, and the prunes. Mould and chill, and serve with Hood's light cream if desired. Baked Beans* Refer to November 7. Brown Bread* Refer to November 7. Pickled Red Cabbage Soak I small red cabbage in cold water several hours. Then drain, rinse, and wring very dry in a cloth. Season with salt. Cover with a .vinegar syrup, prepared in the proportion of i pint vinegar, ){ cup sugar, boiled together 5 minutes. Bottle when cold. Serve with beans or cold meat. Pumpkin Pie Line a plate with pastry prepared as November 9, and fill in the following mixture : i Y^ cups cooked and strained pumpkin mixed with y^, cup sugar, i cup Hood's milk, 2 of Hood's eggs, unbeaten, i tablespoon Hood's butter, melted, i teaspoon cinnamon, and a scant half teaspoon each salt and ginger. Bake about 45 minutes in a moderate oven. HOOD'S MILK 77 December 6 Reheated Baked Beans^ Refer to November i . Reheated Brown Breads Refer to November i . Coffee* Refer to November i . Baked Apples* Refer to November i. . Pot Roast Order a 4 pound rolled rib of beef. Wipe meat, sprinkle with salt, and dredge with flour. Fry out 3 slices salt pork in a deep saucepan. Lay in the meat, and brown on both sides. Remove the meat, and add to the fat in the pan, i onion sliced fine, i carrot and turnip cut in dice. Lay the meat on the vegetables, and add hot water to cover the vegetables. Put the cover on the saucepan, place in oven, and cook about four hours very slowly. Remove the meat to a platter, and thicken the liquid in the pan with flour diluted with cold water. Remove the pieces of salt pork, season with salt, and pour the gravy with the vegetables around the meat. Mashed Potatoes. Refer to November I. Caramel Ice Cream CarameHze >^ cup sugar, add V^ cup hot water, and simmer until melted ; then add to i pint of Hood's milk scalded. Cool, add Y^. cup more sugar, i pint Hood's light cream, few grains salt, ^ tablespoon vanilla ; freeze, using 3 parts ice and i pint salt. Makes 3 pints. Tomato Rarebit Melt over hot water i tablespoon Hood's butter, add I tablespoon flour, and gradually i cup canned tomato. 78 DAILY LIVING Stir until thickened ; then add i cup Hood's full cream cheese cut in small pieces, i of Hood's eggs unbeaten. Stir until thickened and smooth, then season with salt and paprika. Serve on crackers. December 7 Oat CereaL Refer to November 4. Fried Potato Cakes* Refer to November 2. Toasted Brown Bread* Refer to November 2. Coffee* Refer to November i . Baked Bean Cream Soup Add I cup Hood's milk in place of tomato in baked bean soup, November 3. Toasted Bread* Refer to November i. Orange Jelly Add orange juice with the juice of i lemon in place of coffee, in coffee jelly, November 2. Cold Pot Roast Prepared December 6. Potato Croquettes To 2 cups hot riced potatoes add the yoke of i eggj I tablespoon butter, salt, celery salt, paprika, and a few drops onion juice. Shape into balls. Add i tablespoon cold water to the white of the egg, and proceed as with cheese croquettes, November 9. French Apple Dumplings Shape the pastry remaining from December 5 into rounds, using a large biscuit cutter, and line patty pans, HOOD'S MILK 79 or small individual tins. Bake in a quick oven, and remove from the tin. Invert over baked apples which have been cored, pared and sweetened before baking. Serve with Hard Sauce Refer to November 4. December 8 Wheat CereaL Refer to November 2. Eggs Scrambled with Tomato Refer to November 3. Toasted Bread* Refer to November i. Coffee* Refer to November i . Orange and Celery Salad Prepare 2 oranges as in salad, December i . Mix with the celery left from December 7, and cut fine. Mound on lettuce leaves, and just before serving cover with Quick Mayonnaise Dressing Mix 3^ teaspoon each mustard and sugar, the yolk of one of Hood's eggs, and i teaspoon vinegar in a soup plate. Add 6 tablespoons oil gradually, beating rapidly with a silver fork. Then fold in the white of the egg beaten stiff. Hot Biscuit Refer to November 7. Reheated Beef Cut the beef remaining from pot roast in small pieces, and put in baking dish, dredge with flour, salt and pepper. Pour over any left over gravy with the vegetables, add 8o DAILY LIVING cold water to cover meat. Put the dish, covered tightly, in a moderate oven. Cook slowly 3 or 4 hours. Boiled Potatoes^ Refer to November 3. Mashed Turnip* Refer to November 6. Cream Cheese and Jelly* Refer to November 5. December 9 Oat CereaL Refer to November 4. Creamed Potatoes* Refer to November 4. Corn Cake* Refer to December i. Coffee* Refer to November i . Macaroni with Cheese Break i cup macaroni in inch pieces, add ^ teaspoon salt, cover with 2 quarts boiling water ; boil rapidly 20 minutes, or until soft. Drain, rinse with cold water, and put in saucepan again. Add Yz cup Hood's full cream cheese, grated, 2 tablespoons Hood's butter, and salt to taste. Reheat, and stir until butter and cheese are melted. Serve very hot. Peaches and Cream Refer to November 18. Chocolate Cake Cream Yz cup Hood's butter, add i cup sugar grad- ually, and 2 of Hood's eggs, well beaten ; then beat all together, using the ^gg beater. Add Y^ cup Hood's milk alternately with i Y^ cups sifted pastry flour. Add 2 squares Baker's chocolate, melted. Add 2Y2 tea- spoons baking powder sifted into the mixture, then HOOD'S MILK 8i stirred in quickly. Bake about 40 minutes in a moderate oven. Baked Halibut Order i ^ pounds in a thick piece, and bake as baked haddock, refer to November 1 3 . White Sauce^ Refer to November 6. Boiled Potatoes* Refer to November 3. Dressed Lettuce. Refer to November 9. Fruit Trifle Beat y^ cup Hood's medium cream until thick. Then fold in I pint canned peaches which have been drained and cut in small pieces. Sweeten to taste. Serve very cold. Other fruit may be used in place of peaches. December lO Oat CereaL Refer to November 4. Toasted Bread* Refer to November i. White Sauce* Refer to November 6. Coffee* Refer to November i. Halibut Hollandaise Melt 2 tablespoons Hood's butter, add i % table- spoons flour, and gradually i cup Hood's milk. Add the halibut remaining from December 9, flaked in small pieces. Just before serving add i of Hood's eggs ; stir until thickened, then season with salt and paprika. Serve on crackers. May be prepared in the chafing dish. Chocolate Cake* Prepared December 9. Baked Apples* Refer to December i. 82 DAILY LIVING Tomato Cream Soup Strain i cup tomato, heat to boiling point, and add y^ teaspoon soda. Melt 2 tablespoons Hood's butter, add 2 tablespoons flour, and gradually 2 cups Hood's milk. Stir until thickened, then place over hot water. When ready to serve stir the hot tomato into the thick- ened milk, season with salt and pepper. Potatoes Baked with Cheese Add I cup Hood's milk to 2 of Hood's eggs, well beaten. Cut 4 large boiled potatoes in thin slices, and arrange in layers in a buttered dish. Sprinkle each layer with cheese, using for the recipe i cup Hood's full cream cheese, grated ; then add salt and paprika, and pour over each layer a little of the egg mixture. Bake about }^ hour in a moderate oven. December 11 Oat CereaL Refer to November 4. Creamed Codfish* Refer to November 6. Toasted Bread* Refer to November i. Coffee* Refer to November i . Corn Chowder Fry out 3 slices salt pork, add i small onion cut fine, and fry until brown, then strain. Parboil 4 potatoes cut in thin slices 5 minutes in boiling water to cover, then drain. Add the strained fat to the parboiled potatoes, with I can of corn, and boiling water to cover. Cook until the potatoes are soft. Then add 2 cups Hood's milk, scalded, 2 tablespoons Hood's butter, 4 common crackers, split, and salt and pepper to taste. HOOD'S MILK 83 Bread and Fruit Mould Cut 4 slices of stale bread cut in inch slices into inch cubes. Drain i pint preserved quinces or other fruit, and cut the fruit in small pieces, then add to syrup. Arrange bread and fruit in alternate layers in a mould, using as much of the syrup as the bread will absorb, and pressing each layer into the mould. Let stand several hours, then turn from the mould, and serve with Hood's light cream. Scalloped Oysters Mix % cup each rolled cracker crumbs and stale bread crumbs with ys cup Hood's butter, melted. Pick over and drain i pint oysters. Mix y^ cup each oyster liquor and Hood's milk. Arrange crumbs, oysters and liquid in alternate layers, having 3 layers of crumbs and 2 layers of the oysters with the liquid. Sprinkle each layer with salt and pepper. Bake about % hour in a hot oven. Chocolate Cake Prepared December 9. Stewed Figs Serve with light cream, refer to November 17. December 12 Oat CereaU Refer to November 4. Baked Sweet Potatoes* Refer to November 4. Oven Broiled Bacon. Refer to December 3. Coffee. Refer to November i. Baked Potatoes* Refer to November 4. 84 DAILY LIVING Breaded Lamb Chops Order i y^ pounds forequarter lamb chops, and season with salt. Add 2 tablespoons cold water to i of Hood's eggs. Dip the chops in bread crumbs, then in ^^g, then in crumbs again. Dot over with i tablespoon Hood's butter, and bake in a hot oven about ^ hour, or until tender. Serve with Tomato Sauce Simmer 10 minutes lY^ cups canned tomato with i slice onion, bit of bay and 2 cloves ; then strain. Melt 2 tablespoons Hood's butter, add 2>^ tablespoons flour, and gradually the strained tomato. Stir until thickened, then season with salt and pepper. Hot Biscuit Refer to November 7. Hot Apple Sauce Pare, quarter and slice 5 apples. Put in saucepan, cover with cold water, and cook until the apples are soft. Mash and cook 5 minutes with }^ cup sugar. Baked Beans. Refer to November 7. Brown Bread. Refer to November 7. Pickled Red Cabbage. Refer to December 5 . Baked Custards. Refer to November 7. December 13 Reheated Beans* Refer to November I . Reheated Brown Bread. Refer to November i. Coffee* Refer to November i. HOOD'S MILK 85 Fowit Southern Style* Refer to November i. Mashed Potatoes* Refer to November I. Boiled Onions^ Refer to November 8. Charlotte Russe Prepare the whip from i pint Hood's hght cream, beating with a whip churn, and taking off with a spoon, and draining in a strainer the whipped cream as it forms. The cream will not whip to the bottom of the bowl. Add 2 tablespoons cold water to % tablespoon granulated gelatin ; then add 3 tablespoons of the un- whipped cream, which has been scalded. Add }^ cup powdered sugar and i teaspoon vanilla. Stir constantly until the mixture begins to thicken. Then fold in the whipped cream about >^ at a time. Mould and chill. The cream should be whipped before the gelatin mixture is prepared. The cream remaining may be used in the cocoa. Q*eam Cheese Sandwiches Mash I Hood's cottage cheese ; season generously with paprika ; spread between slices of buttered bread. Cocoa Mix 2 tablespoons each cocoa and sugar ; add i cup boiling water and boil i minute, then add 3 cups scalded milk. Beat with the Qgg beater until well blended just before serving. December I4 Wheat Cereal. Refer to November 2. Reheated Beans* Refer to November i. Toasted Brown Bread* Refer to November 2. 86 DAILY LIVING Coffee* Refer to November i . Chicken BechameL Refer to November 9. Potato Borden Refer to November 9. Orange Short Cake Prepare baking powder biscuit mixture, refer to Novem- ber 2, using 4 tablespoons Hood's butter. Roll out ^ inch in thickness, and cut out with the biscuit cutter. Place on an inverted buttered pan about i inch apart. Spread with Hood's butter, melted, and fit on another round. Bake about 12 minutes in a hot oven. When baked, break apart and fill with 2 oranges, sweetened and prepared as for orange salad, refer to December i . Then add whipped cream, using i cup Hood's medium cream for the short cake. Fit on the other half of each biscuit and garnish with whipped cream and orange. Whipped Cream Refer to November 4. Meat Pie Cut in small pieces i pound lower round steak, 6 potatoes and i small onion. Arrange in alternate layers in a baking dish, sprinkling each layer with flour, salt and pepper. Cover with cold water. Cover dish closely, and cook slowly 3 or 4 hours. Remove plate the last half hour of cooking. Cool slightly. Cover with Y^ the recipe of pastry, refer to November 9, and bake about 40 minutes more. Rice Pudding Put 3 tablespoons rice in a saucepan, cover with i quart cold water, bring to the boil and boil 5 minutes, then drain and rinse with cold water. Put in baking dish, add 2 cups Hood's milk, scalded, ^ teaspoon salt, HOOD'S MILK 87 3 tablespoons sugar, and y^ teaspoon vanilla or y^ tea- spoon cinnamon. Bake two hours in a very slow oven, stirring occasionally. December 15 Oat CereaL Refer to November 4. Omelets Refer to December 5 . Toasted Bread* Refer to November i. Coffee* Refer to November i . Hot Biscuit* Refer to November 7. Hygienic Soup Put I quart stock remaining from fowl, Southern style, in the top of double boiler, and cook over hot water with % cup rolled oats Y^ hour. Strain and season with salt. Coffee Jelly Refer to November 2. Molasses Cookies Heat I cup molasses and Yi cup each Hood's butter and lard to the boiling and melting point, add ^ cup cold coffee, Y^ cup sugar, i tablespoon ginger, 2 tea- spoons soda and i teaspoon salt. Remove from fire, add 2 Y^ cups bread flour all at once, and enough more flour to make it stiff enough to roll. Chill about 2 hours, then roll out, shape and bake on an inverted pan in a moderate oven. Halibut Baked with Cheese Order i ^ pounds halibut cut in ^ inch slices. Season with salt, and lay in baking pan on 2 strips of 88 DAILY LIVING cheese cloth wrung out of cold water. Cover generously with Hood's full cream cheese, cut in small pieces. Bake about )^ hour in a hot oven. Baked Potatoes* Refer to November 4. Dressed Lettuce* Refer to November 9. Indian Pudding* Refer to November 5 . December lO Wheat Cereal Refer to November 2. Corn Muffins Substitute corn meal for graham flour in graham muffins. Refer to November 3. Oven Broiled Bacon* Refer to December 3. Coffee* Refer to November i . Halibut Rarebit Melt I tablespoon butter, add a few drops onion juice and I ^ tablespoons flour mixed with ^ teaspoon salt, and a few grains paprika. Then pour on gradually i cup Hood's milk. Add i cup Hood's full cream cheese cut fine, and the cold flaked halibut left over, about >^ cup. When the cheese is melted add i of Hood's eggs, unbeaten, and stir until thickened. Serve on crackers. Make in the chafing dish or double boiler. Preserved Quinces* Refer to November 3. Molasses Cookies*. Prepared December 15. Fricassee of Lamb* Refer to November 12. HOOD'S MILK 89 Creamed Turnips Cut turnip in )^ inch cubes, enough to make 2 cups. Cook in boiling salted water about 20 minutes, or until soft, then add to i cup white sauce. Refer to Novem- ber 6. Mashed Sweet Potatoes^ Refer to November i . Rice Pudding* Refer to December 14. December 17 Oat CereaL Refer to December 4. Coffee* Refer to November i. Toasted Bread* Refer to November i. Sweet Potato Cakes* Refer to November 2. Scalloped Potatoes Cut 4 potatoes in cubes and arrange in alternate layers in a baking dish with i onion sliced fine and 2 cups Hood's milk, dredging each layer of potatoes with flour and sprinkling with salt and pepper. Cover closely and cook about 2 hours, or until soft, in a moderate oven. Baking Powder Biscuit* Refer to November 2. Maine Gingerbread* Refer to November 3 Scotch Broth* Refer to November 11. Apple Dumplings* Refer to November 4. Hard Sauce* Refer to November 4. December 18 Oat Cereal* Refer to November 4. Baked Potatoes* Refer to November 4. go DAILY LIVING Creamed Codfish^ Refer to November 6. Coffee* Refer to November i . Lamb Cream Soup» Refer to November 14. Cheese Sandwiches* Refer to December 3. Ginger Cakes* Refer to November 4. Whipped Cream* Refer to November 4. Baked Fillets of Haddock Order a 4 pound haddock skinned. Cut out enough from the tail end to make 2 cups and boil, to be used for croquettes. Cut the remainder from the bone, separat- ing into 2 fillets. Lay i fillet on strips of salt pork, season with salt. Pick over >^ pint oysters and season with salt. Dip each oyster into Hood's butter, melted, using about 2 tablespoons, then into rolled cracker crumbs. Lay on the fillet of fish, with the second fillet on top. Lay 2 strips of salt pork on top of fish, which has been seasoned with salt. Bake about 40 minutes in a hot oven, basting with the fat in the pan. Serve with White Sauce* Refer to November 6. Boiled Sweet Potatoes* Refer to November 3. Dressed Lettuce* Refer to November 9. Chocolate Bread Pudding Soak I cup stale bread crumbs in 2 cups Hood's milk, scalded, 20 minutes. Add ys cup sugar, 2 of Hood's eggs, well beaten, ^ teaspoon vanilla, few grains salt and I square Baker's chocolate, melted, and diluted with enough hot water to pour easily. Turn into buttered HOOD'S MILK 91 baking dish and bake about 45 minutes in a moderate oven. Serve with ^ cup Hood's medium cream un- beaten. December 19 Oat CereaL Refer to November 4. Toasted Breads Refer to November i . Coffeet Refer to November i . Broiled Sweet Potatoes Melt the bacon fat remaining from oven broiled bacon and dip into it the left over sweet potatoes, which have been cut lengthwise, % inch in thickness. Put in a baking pan and brown in a hot oven, or pan broil in the frying pan. Fish Croquettes Melt 2% tablespoons Hood's butter, add 5/3 cup flour, and gradually i cup milk. Stir until thickened, then add the 2 cups cold flaked fish, salt, paprika, celery salt and onion juice to taste. Spread on a plate to cool, then shape and proceed as cheese croquettes, refer to November 9. Hot Biscuit Refer to November 7. Tapioca Cream Scald 2 cups Hood's milk, add yi cup pearl tapioca which has been soaked two hours in cold water, then drained. Cook until the tapioca is transparent, then add Yi cup sugar. Add the milk mixture to the yolks of 2 of Hood's eggs unbeaten, return to the double boiler, and cook until the mixture coats the spoon. Remove from the fire, add a few grains salt, ^ teaspoon vanilla, and the whites of the eggs beaten stiff. 92 DAILY LIVING Baked Beans* Refer to November 7. Brown Bread* Refer to November 7. Squash Pie* Refer to November 14. December 20 Baked Sausage Prick with a fork i pound sausages and parboil 5 minutes in boiling water. Put in a baking pan and bake in a hot oven about 20 minutes, or until brown. Baked Bananas Peel and cut 4 bananas in halves, put in pan with sausages the last 10 minutes of cooking the sausages. Baste with the fat in the pan. Reheated Brown Bread* Refer to November i. Coffee* Refer to November i. Fricassee Chicken* Refer to November 15. Mashed Potatoes. Refer to November i. Boiled Squash. Refer to November 12. Blushing Apples Put six red apples in a saucepan, half cover with hot water and cook until the apples are soft when tried with a silver fork. Turn frequently while cooking. Remove the apples, take off the skins and arrange in a serving dish. To the liquid in the pan add % cup sugar and % teaspoon cinnamon. Cook, boiling rapidly, until the syrup is thick. Pour over the apples and cool. Serve with Whipped Cream* Refer to November 4. HOOD'S MILK 93 Cocoa. Refer to December 13. Toast* Refer to November i. December 21 Wheat CereaL Refer to November 2. Coffee. Refer to November i . Reheated Beans* Refer to November i. Toasted Brown Bread. Refer to November 2. White Cream Soup* Refer to November 2. Croutons of Bread. Refer to November 5. Banana Fritters. Refer to November 6. Currant Jelly Sauce. Refer to November 6. Chicken Stew Put the chicken remaining from the fricassee with i onion into cold water to cover and cook until it frees easily from the bone. Remove the meat from the bone, put back in the water with 3 medium potatoes cut in cubes and cook until the potatoes are soft, or about 1 5 minutes. Then add i quart of stock left from the cook- ing of the fowl. Bring to the boiling point and thicken with 2 tablespoons flour diluted with cold water to pour. Serve with Dumplings Mix and sift together 2 cups flour, 4 teaspoons baking powder and % teaspoon salt. Add ^ cup Hood's milk gradually. Drop by spoonfuls onto a buttered strainer, which will fit closely the kettle in which the stew is cooking, or cook over boiling water, which is better. 94 DAILY LIVING Cover tightly and steam 12 minutes without Ufting the cover or having the water stop boiUng. Apple Cream Puffs Shape and bake the pastry remaining from squash pie, as the French apple dumplings, refer to December 7. When cold fill with Apple Cream Pare and core and quarter 2 sour apples, steam in a strainer, then rub through the strainer. Add Y^, cup Hood's medium cream beaten stiff. December 22 Oat CcTCSih Refer to November 4. Graham Muffins. Refer to November 3. Coffee* Refer to November i. Baked Apples* Refer to November i. Baked Bean Cream Soup. Refer to December 7. Hot Biscuit* Refer to November 7. Cheese and Jelly* Refer to November 5 . Meat Balls Order i pound lower round steak and }( pound suet. Put through the meat chopper. Season with salt and shape into 8 flat, round cakes, pressing as little as pos- sible. Heat frying pan smoking hot, put in the cakes and panbroil, by turning every lo seconds, first on the one side, then on the other, until well seared over. Cook about 6 minutes, allowing the meat to brown on both sides. Serve with Tomato Sauce* Refer to December 12. HOOD'S MILK 95 Mashed Turnips* Refer to November 6. Jellied Prunes. Refer to December 5. December 23 Oat CereaL Refer to November 4. Potato Cakes* Refer to November 2. Toasted Bread* Refer to November i. Coffee* Refer to Novernber i. Cream of Onion Soup. Refer to December i. Crisp Crackers Split and butter common crackers with Hood's butter. Put in baking pan in hot oven and brown. Turn once and watch carefully. Baked Apples Refer to November i . Spice Cakes Put I of Hood's eggs in a bowl, to the unbeaten egg add fi cup molasses, fi cup sugar, y2 cup Hood's butter melted. Mix and sift 2}4 cups flour with 2 teaspoons soda, I teaspoon cream tartar, i teaspoon cinnamon, ^ teaspoon clove and }( teaspoon grated nutmeg, and add alternately with i cup Hood's milk to the first mix- ture. Add ^ cup raisins cut in small pieces and mixed with ^ cup flour. Then add i tablespoon vinegar. Bake in i dozen small tins about 20 minutes, and the remainder in a sheet about 40 minutes. F'rost the sheet with chocolate frosting. Steamed Halibut Order i ^ pounds halibut cut in a thick piece. Wipe with a dampened cloth. Place in a steamer over boiling 96 DAILY LIVING water, cover tightly and steam about 30 minutes, or until the fish is dry and flakes apart. Serve with White Sauce* Refer to November 6. Boiled Potatoes* Refer to November 3. Dressed Lettuce* Refer to November 9. Apple Dumplings. Refer to November 4. Hard Sauce* Refer to November 4. December 24 Oat Cereal* Refer to November 4. Toasted Bread* Refer to November i. Oven Broiled Bacon* Refer to December 3. Hashed Brown Potatoes Chop the left over potatoes finely and season with salt. Put enough of the bacon to brown the potatoes in a fry- ing pan. Put in the potatoes and stir frequently until browned, adding more fat if necessary. Coffee Refer to November i. Baked Macaroni with Cheese Prepare and boil macaroni as in macaroni with cheese, refer to December 9. Arrange in alternate layers with white sauce, refer to November 6, in a baking dish. Sprinkle each layer with cheese. Reheat in a hot oven until the cheese is melted. Reheated Baking Powder Biscuit* Refer to November 12. HOOD'S MILK 97 Spice Cakes* Prepared December 23. Coffee Jelly* Refer to November 2. Scalloped Fish» Refer to Novem.ber 1 1 . Mince Pie* Refer to November 26. December 25» Christinas Wheat Cereal* Refer to November 2. Eggs Scrambled with Tomato Refer to November 3. Toasted Bread* Refer to November i . Coffee^ Refer to November i . Tomato Soup Add Yz pint water, 2 cloves, i slice onion and bit of bay leaf to i pint canned tomatoes. Simmer 1 5 minutes, then strain. Melt i >^ tablespoons butter, add i)^ tablespoons flour, and gradually the strained tomato ; when boiling add a few grains soda, and strain again. Season with salt and pepper. Roast Goose Draw and singe a goose ; then wash in hot water, scrubbing well, and wipe dry. Stuff with potato stuff- ing, sew and truss, tying the legs and wings close to the body. Rub with salt ; place on rack in dripping pan, dredge with flour, and roast in hot oven, about 2 hours, or until the second joint separates easily from the body. When half cooked turn off the fat in the pan. Baste with hot water and dredge with flour after each basting. Potato Stuffing Mix 3 cups hot mashed potato, ^ cup soft bread crumbs, Yi cup Hood's butter melted, i onion cut fine, I Y2. teaspoons salt and a few grains paprika. 98 DAILY LIVING Boiled Sweet Potatoes* Refer to December 12. Apple Sauce* Refer to December 12. Boiled Onions* Refer to November 8. Cranberry Punch Boil 2 cups water and i cup sugar together 1 5 minutes. Boil I pint cranberries and i cup water together 5 minutes. Strain through cheese cloth, add the syrup and the juice of i lemon. Cool, freeze to a mush, using equal parts ice and salt. Serve in glasses after the game course. Christmas Plum Pudding: Pour y2, cup Hood's milk, scalded, over i cup bread crumbs. When cool add ^ cup sugar, % teaspoon salt and the yokes of 2 of Hood's eggs. Then add y{ pound chopped suet mixed with y^ cup each currants and cut raisins, add ^ teaspoon each cinnamon and salt, and y^ teaspoon each clove and nutmeg. Then add the whites of the eggs beaten stiff. Steam 3 hours. Serve with Whipped Cream* Refer to November 4. Christmas Salad Cut a slice from the stem end of red apples and scoop out the inside, leaving the shell. Cut the pieces of apple into small bits and mix with ^ as many walnut meats broken in small pieces ; mix with French dressing, refer to November 7. Fill the mixture into the apple shells and fit on the top of the apple. Serve on lettuce leaves. Bread and Butter Sandwiches Cream Hood's butter and spread the bread before cut- ting the slice as thin as possible. Put together in pairs. HOOD'S MILK 99 Remove the crusts and cut in fancy shapes. Wrap in a dampened cloth until serving time. Nuts and Raisins Order ^ pound mixed nuts and crack. Serve with ^ pound fancy layer raisins. December 20 Oat Cereal. Refer to November 4. Sweet Potatoes Broiled* Refer to December 19. Toasted Bread* Refer to November i . Baked Apples* Refer to November i. Coffee* Refer to November i . Scalloped Potatoes* Refer to December 17. Hot Biscuit* Refer to November 7. Tarts Prepare pastry, refer to November 9. Roll out % of the pastry and cut out with a biscuit cutter ; with a smaller cutter take out the centre from ^ of rounds, to make rings. Brush over the edge of the lower round with cold water and fit on the rings. Bake in a moderate oven about 1 5 minutes. Fill with currant jelly. Baked Kidney Beans Soak in cold water over night i quart kidney beans, in the morning drain, pick over, put in bean pot and prepare as baked beans, refer to November 7. Brown Bread* Refer to November 7. Squash Pie* Refer to November 14. 100 DAILY LIVING December 27 Reheated Beans^ Refer to November I . Brown Breads Refer to November i . Coffee* Refer to November i . Reheated Goose Put the goose remaining from December 25 in a pan and reheat about % of an hour in a hot oven, or until thoroughly heated through. Carve and arrange on a platter and garnish with the stuffing. Steamed Rice* Refer to November 4. Stewed Prunes. Refer to December 4. Walnut Ice Cream Add I cup of walnut meats broken in pieces to vanilla ice cream, refer to November i. Milk Toast Scald 2 cups Hood's milk, add 3 tablespoons flour diluted with cold water to pour, and stir into the milk. Stir constantly until thickened, and afterwards occasion- ally. Add 2 tablespoons Hood's butter and salt to taste. Dip the edges of 6 slices of toasted bread in hot water, arrange in a serving dish and pour over the sauce. Tea* Refer to November i . Spice Cake* Prepared December 23. December 28 Oat Cereal* Refer to November 4 Rice Griddle Cakes. Refer to November 5 . HOOD'S MILK loi Coffee* Refer to November i. Squash Soup Cook 3 tablespoons Hood's butter with 2 slices onion and a bit of bay leaf 5 minutes. Add 3 tablespoons flour and gradually 4 cups Hood's milk. Cook in the double boiler 5 minutes, then add 2 cups cooked and strained squash. Reheat and strain. Season with salt and paprika. Crisp Crackers Refer to December 23. Sliced Oranges Prepare oranges as for orange salad, refer to Decem- ber I. Then sprinkle with sugar. Cold Roast Goose Cut the goose remaining from roast goose into small pieces, arrange on a platter and pour over Spanish Sauce Cut Yz onion in small pieces and add to 2 tablespoons Hood's butter with 3 cloves and a bit of bay leaf. Fry in the butter until slightly yellowed without browning. Then add i pint tomatoes and simmer 15 minutes, or until the liquid is reduced. Remove the cloves and bay leaf and season with salt and paprika. Potato Croquettes* Refer to December 7. Baked Apples* Refer to November i . December 29 Wheat Cereal* Refer to November 2. Toasted Brown Bread* Refer to November 2. 102 DAILY LIVING White Sauce* Refer to November 6. Coffee* Refer to November i. Kidney Bean Salad Add onion juice to taste to the left over kidney beans, moisten with )^ recipe boiled dressing and mound on a salad dish. Boiled Dressing* Refer to November 2. Hot Biscuit* Refer to November 7. Prune Souffle Rub the prunes remaining from December 27 through a strainer. Beat the whites of 2 of Hood's eggs stiff, and continue beating while adding gradually the prunes. Put in baking dish and bake about 15 minutes in a moderate oven. English Beef Soup Put ^ pound lower round steak cut in inch cubes in the bean pot. Add i carrot cut in dice, 2 turnips cut in dice and i onion cut fine. Then add i cup canned tomato, salt, pepper and cold water to cover. Put the cover on the bean pot, make a thick paste of flour and water, and lay around the edge of the cover, to prevent the escape of steam while cooking. Cook 4 hours in a moderate oven. Orange Jelly- Refer to December 7. December 30 Oat CereaL Refer to November 4. Toasted Bread* Refer to November i. HOOD'S MILK 103 Coffee* Refer to November i. Creamed Codfish. Refer to November 6. Stewed Lima Beans Soak I cup Lima beans over night in cold water to cover. In the morning drain and cook in boihng salted water until soft. Drain, add 2 tablespoons Hood's butter and ^ cup top of Hood's milk and reheat. Baking Powder Biscuit. Refer to November 2. Cheese and Jelly. Refer to November 5 . Baked Finnan Haddie. Refer to November 20. Baked Potatoes. Refer to November 4. Stewed Tomatoes. Refer to November 4. Apple Dumplings. Refer to November 4. Molasses Sauce Add 3 tablespoons flour to i cup molasses. Blend well, add ^ cup water, 2 tablespoons Hood's butter and a few grains salt. Boil 5 minutes and serve hot. December 31 Wheat CereaL Refer to November 2. Scrambled Eggs Creamed. Refer to December 2. Toasted Bread. Refer to November i. Coffee. Refer to November i. Turnip Cream Soup. Refer to November 12. Croutons of Bread. Refer to November 5. 104 DAILY LIVING Hot Apple Sauce Refer to December 12. Reheated Finnan Haddie Pick in small pieces the left over finnan haddie, add 2 tablespoons Hood's butter, ^ cup Hood's milk, salt if necessary, and heat thoroughly. Baked Sweet Potatoes^ Refer to November 4. Boiled Dressing. Prepared December 29. Tomato Jelly Salad To ^ can stewed and strained tomatoes add Vn tea- spoon each salt and powdered sugar and 2 tablespoons granulated gelatin which has been soaked in ^ cup cold water. Pour into small cups and mould. Place on lettuce leaves and serve with boiled dressing. A Perfect Milk is a Perfect Food Food is that which, taken into the body, builds tissues or yields energy. HOOD'S MILK 105 Cost of Living for December December 1'8 9 half pint jars light cream. .$0.63 12 qts. milk at 9 cts 1.08 1 doz. fresh eggs 55 2y^ lbs. butter at 44 cts i.io Jar medium cream 10 ^2 lb. full cream cheese 11 Coffee at 35 cts. a lb 28 2 yeast cakes 04 % lb. bacon 04 Cereal Quinces, home prepared. . Potatoes .08 .10 .10 Sugar, 3 lbs 18 Flour 20 Fowl, 5 lbs 75 Indian and rye meal 05 Graham flour 02 Apples, by the barrel 10 Vinegar and molasses 05 Rice 02 Prunes, I lb 12 4 lbs. haddock 28 Pickles 04 Mince meat, actual cost 05 Vegetables 05 Cabbage, j4 04 )4. meat loaf 15 8 oranges 18 Oil, % cup 05 Lettuce . . 08 Pork, >^ lb 08 Crackers, ^ lb 05 Red cabbage, ^ 05 Pumpkin 10 Tomatoes, home canned 03 4 lbs. pot roast 60 Ice and salt 07 Gelatin 04 Small bottle stuffed olives.. .10 Vanilla 05 Spices and salt 08 Lard 05 Total for i week .^7.92 December 8'IS Milk, 13 qts. at 9 cts $1 Butter, 2)4 lbs. at 44 cts.. . . i }4 lb. cheese Light cream, 9 half pint jars . . 1 doz. fresh eggs Medium cream, 2 jars 2 cottage cheeses Peaches Flour Sugar, 4 lbs Cereal Potatoes Canned tomatoes Oil 2 yeast cakes Spices Molasses 8 oranges Jelly Crackers Vegetables , Rye and corn meal. . , Chocolate Halibut, i}4 lbs , Macaroni Apples Raisins and currants, Codfish I can corn I pt. quinces I pt. oysters K lb. figs X lb. bacon X lb. lard 1)4 lbs. forequarter lamb. Beans Pork, >^ lb Red cabbage 5 lb. fowl Gelatin, }4 tablespoon. . . . Coffee at 35 cts. lb Cocoa Pickles Rice I lb. lower round Spices and salt Total for week . 17 .10 .11 •63 •55 .20 .10 .10 .20 .24 .08 .10 •05 .11 .04 .02 •05 .18 •03 .10 •OS .05 •05 •30 •03 .10 •03 .02 .12 .10 .20 .08 .04 .04 •15 .08 .08 •05 •75 .01 .28 .02 •05 .oi •15 fl .05 io6 DAILY LIVING December 15-22 12 qts. milk at 9 cts ^1.08 1 doz. eggs, fresh 55 2}4 lbs. butter at 44 cts i.io 2 jars medium cream 20 7 jars light cream 49 ^2 lb. full cream cheese 11 I lb. lower round 15 Rice and tapioca 03 Cereal 08 Coffee .28 Molasses 05 1 ^2 lbs. halibut 30 Potatoes 05 Apples 10 Indian and rye meal 05 2 yeast cakes 04 % lb. bacon ... .04 Crackers 10 Quinces 10 4 lbs. forequarter lamb .40 Sweet potatoes 10 Baking powder 05 Flour 20 Sugar, 3 lbs 18 Vegetables 05 Codfish 02 Spices and salt 04 4 lbs. haddock 28 J4 pt. oysters .10 Chocolate, i square 03 Pea beans 08 Pork 04 I lb. sausage 16 Squash, 3 lbs 09 6 bananas 10 5 lbs. fowl 75 Cocoa 02 Currant jelly 10 Lard 10 Total for week ^7-79 December 22-31 16 qts. milk at 9 cts $1.44 1 5 eggs at 55 cts. doz 69 13 half pint jars light cream .91 2/4 lbs. butter at 44 cts 1.54 ^ lb. full cream cheese 11 2 cottage cheeses 10 1 jar medium cream 10 Graham flour and cereal 10 Coffee 38 Apples 10 2 yeast cakes 04 Currant jelly. . , 10 I lb. lower round and suet. . .17 Turnips and onions 08 Crackers 05 1 )4 lbs. halibut 30 Lettuce 08 Baking powder and flour 25 4 lbs. sugar 24 j4. lb. bacon 04 Sweet potatoes 10 Macaroni and pickles 07 2 qts. tomatoes 06 8 lbs. goose at 25 cts 2.00 Lard and mince meat 13 I doz. oranges 25 I pint cranberries 06 Ice and salt 10 }4 lb. n^its and }4 lb. raisins . . .19 Walnut meats 10 Kidney beans and pork 14 Indian and rye meal 05 Rice 03 Chili sauce and tea . .04 Vinegar and molasses 06 )4 lb. lower round 08 Gelatin 02 Finnan haddie 20 Lima beans 03 Oil 05 I lb. prunes 12 Potatoes and 3 lbs. squash ... .19 Total for week ^10.89 792 8.05 7-79 Total for month ^34.65 HOOD'S MILK 107 LfO-wering tKe Cost December 1=8 Omit 7 jars light cream $0.49 Omit coffee 28 Pickles 04 Oranges and substitute apples 13 Red cabbage 05 Olives 10 Total for week ^1.09 December 8 '15 7 jars light cream $0.49 Oil 05 Substitute 4 lbs. forequarter lamb at 40 cts. for 5 lbs. fowl 35 Omit I qt. milk 09 Red cabbage 05 Pickles 05 Substitute emergency soup for scalloped oysters... .20 51.28 December IS" 22 I jar medium cream $0.10 7 jars light cream 49 )4 pint oysters, use onion stuffing 10 Sausages and bananas 26 Substitute baked beans, use apples in fritters. $0.95 December 22-31 3 eggs for scrambled eggs, substitute potatoes $0.12 10 jars light cream 70 Coffee 38 Pickles 04 Oranges use apples 25 Nuts and raisins 19 Walnut meats . .10 Chili sauce 02 Tea 02 Use 4 lbs. roast chicken Friday and Mond'y 50.72 Forequarter lamb fricassee, 2 lbs., Sunday 20 50.92 For roast goose, 52.00, dif- ference 1.08 52.90 Total for month 56.22 io8 DAILY LIVING Hints for the Housekeeper Buttered Crumbs* Use % as much melted butter as rolled cracker crumbs. The crumbs may be prepared for several days' use and kept in a cold place. Prepared Crumbs. For crumbing croquettes, use dried bread, dried but not browned in the oven. Then put through the meat chopper. Keep in an uncovered jar, or, if necessary, tie a piece of cheese cloth over the jar, to admit the air. Extracting Onion Juice* Cut a slice from the root end of the onion and scrape down the onion with a vegetable knife, when the juice will flow. The cut onion may be put away for further use. Peeling Onions^ Cover with cold water and hold under water while peeling. Cooking Onions and all strong odor vegetables. Cook in an uncovered dish, when there is less odor. The time required for cooking is longer, but the odor is not concentrated. Potatoes and Vegetables, if not to be served whole, may be cut in small pieces of uniform size for quick cooking. Celery and Lettuce, after washing, may be wrapped in a wet cloth, and will keep fresh for several days. Fish and Vegetables of strong odor should be covered in the ice box. Apples for salad should be prepared with a silver knife, to prevent discolorization, and will keep white after preparation by covering with cold water. Lemons cut, but not used, will keep fresh placed cut side down on a plate. HOOD'S MILK 109 Suggestions for Christmas Giving Maple Cocoanut Candy^ Mix i cup confection- ers' sugar, Yz cup maple syrup, y^ cup Hood's milk. Put in saucepan and stir constantly until the boiling point is reached. Boil without stirring until a soft ball will form when tried in cold water. Remove from the fire, add ^ cup cocoanut, beat until it begins to sugar, then drop by spoonfuls onto buttered paper. Makes i pound. Salted Almonds* Blanch y^ pound Jordan almonds by covering with boiling water, and after a few minutes snapping off the skins. Melt Yz cup Hood's butter, put in the almonds about >^ at a time, and stir constantly until brown. Take out and drain on paper and sprinkle with salt. W^alnut Candy^ Put in a saucepan 2 cups brown sugar, Y^ cup Hood's butter, 4 tablespoons molasses, 2 tablespoons each vinegar and water. Boil 15 minutes, or until a firm ball will form when tried in cold water. Add I cup nut meats broken in pieces. Turn into but- tered pan, and when cool mark into squares. Fruit Cake» Cream I cup Hood's butter, add i Y'^ cups light brown sugar, then add i pound currants, i pound raisins cut in small pieces, and Y pound citron cut in small strips. Add 4 of Hood's eggs well beaten. Mix and sift 2 cups pastry flour with i teaspoon cinna- mon and Y^ teaspoon each allspice, clove and nutmeg, and add to the first mixture with the juice of i lemon. Sift ^ teaspoon soda into Y^ cup molasses and beat ; while foaming stir into the first mixture. Bake in a bread tin in a very moderate oven about 3 Y^ hours. This makes a 5 pound loaf, and it will keep a year. no DAILY LIVING Corn Balls^ Boil >^ cup molasses and }( cup sugar until it is hard when dropped in cold water. Add to 4 quarts of popped corn, salted ; shape into balls. Makes 4 dozen corn balls. German Springerle Cakes* Beat the yolks of 2 of Hood's eggs until light colored, the whites until stiff and dry, then beat together. Add the grated rind of ^ lemon and y^ cup powdered sugar gradually. Then add 2 cups flour sifted with ^ teaspoon baking powder. Knead and cover closely. After chilling, roll small pieces into a sheet }i inch in thickness. Dust lightly with flour and shape. Let stand several hours, or over night. In the morning transfer to baking tins buttered and sprinkled with caraway seed. Bake in a slow oven to a light straw color. Month of January Food for Season Food is anything which nourishes the body. The well nourished man can much better endure the cold of winter than the poorly nourished one. In the sum- mer we desire less and lighter food than in the winter. So in the winter I have chosen the meat to be replaced by the fish in the summer. Again, in the winter fried food is palatable, while in the summer are preferred the hghter salads. In the winter I have chosen the steamed puddings and in the summer the fresh fruits, as the fruit is more cooling to the body. I find then, after study- ing the composition and the preparation of food and the relation which one food stuff bears to the other, that I am able to work out a satisfactory daily living for the different seasons. It is said that the cheapest food is that which sup- plies the most nourishment for the least money. The most economical food is that which is the cheapest and at the same time best adapted to the wants of the eater. I have chosen then the most economical rather than always the cheapest food. 113 114 DAILY LIVING Memoranda HOOD'S MILK 115 January I BreskKfast Oat Cereal Coffee Sweet Milk Griddle Cakes Lemon Syrup L>\xncl:\eoi\ 01* Supper Rice with Cheese Molasses Cookies Canned Peaches Dinner Clam Chowder Pickles Chocolate Bread Pudding January 2 BreaKfatst Boiled Hominy Creamed Codfish Toasted Bread Coffee LrtincKeon or Dinner Scalloped Cheese Hot Biscuit Hot Apple Sauce Molasses Cookies Dinner or Supper Baked Beans Steamed Graham Bread Chili Sauce Baked Custards January 3 BrestKfast Reheated Beans Reheated Graham Bread Coffee Grapefruit Fowl Southern Style Hominy Balls Creamed Turnips Charlotte Russe Tea Toasted Bread Baked Apples Molasses Cookies Cocoa ii6 DAILY LIVING January 4 BreaKfast Oat Cereal Baked Beans Reheated Toasted Graham Bread Coffee LuncHeoii or Supper Chicken Broth with Rice Stewed Prunes Toasted Bread Dinner Breaded Lamb Chops Tomato Sauce Mashed Potatoes Boiled Parsnips Apple Tapioca January 5 BreaKfast Oat Cereal Potato Cakes Entire Wheat Muffins Coffee L-tincHeon or Supper "White Cream Soup Grapefruit and Nut Salad French Dressing Hot Biscuit Dinner Baked Haddock Onion Dressing Drawn Butter Sauce French Fried Potatoes Mince Pie January 6 BreaKfast Oat Cereal . Scrambled Eggs with Cheese Toasted Bread Coffee LuncHeon or Supper Scalloped Fish Cottage Cheese Hot Apple Sauce Entire Wheat Baking Powder Biscuit Dinner Stuffed Rolled Roast Baked Potatoes Mashed Turnips Quick Mayonnaise Dressing Grapefruit and Shredded Lettuce Salad Bread and Butter HOOD'S MILK 117 January 7 BreaKfast Wheat Cereal Corn Cake Omelet White Sauce Coffee r^u.ricl:\eori ox* Stippex* Turnip Cream Soup Crisp Crackers Canned Quinces Bread and Butter Dinner Cold Stuffed Roast Delmonico Potatoes Boiled Onions Cranberry Pudding Lemon Cream Sauce January 8 BreaKfast Oat Cereal Scrambled Eggs Toasted Bread Coffee LrtincHeon or Supper Macaroni with Tomato Sauce and Cheese Chocolate Nut Cake Boiled Frosting Tea Dinner Baked Halibut Baked Onions White Sauce Boiled Potatoes Baldwin Pudding January 9 BreaKfast Oat Cereal Creamed Potatoes Rye Muffins Coffee LrtincHeon or Dinner Fish Souffle Mince Turnovers Entire Wheat Bread Dinner or Supper Baked Kidney Beans Brown Bread Cabbage Salad Boiled Dressing Squash Pie ii8 DAILY LIVING January 10 BreaKfast Baked Sausages Apple Rings Reheated Brown Bread Coffee Dinner Roast Lamb Mashed Potatoes Gravy Steamed Squash Ginger Ice Cream Chocolate Cake Tea Apples Baked in Casserole Toasted Bread Cocoa January U BreaKfast Wheat Cereal Coffee Reheated Beans Toasted Brown Bread L'tmcHeon or Stipper St. Germain Corn Soup Croutons of Bread Nut Cake Sliced Oranges Dinner Cold Roast Lamb with Gravy Cabbage Scalloped with Cheese Fried Potato Cakes Apple Pie January 12 BreaKfast Oat Cereal Coffee Creamed Codfish Baked Potatoes I^tincHeon or Supper Kidney Bean Salad Bread and Butter Rice Pudding Dinner Lamb Croquettes Hot Fried Biscuit Orange Custard Pudding HOOD'S MILK iig January 13 BreaKfsiSt Oat Cereal Creamed Eggs Toasted Bread Coffee LuncHeon or Supper Lamb and Potato Stew Dressed Lettuce Jellied Figs Dinrxer Fish Chowder Pickles Steamed Apple Pudding Molasses Sauce January 14 BresiKfast Oat Cereal Oven Broiled Bacon Reheated Baking Powder Biscuit Coffee LruncHeoxi or Supper Scalloped Fish Bread and Butter Orange Salad French Dressing Crackers Dinner Southern Broiled Chicken Southern Sweet Potatoes Corn Croquettes Cottage Cheese Crackers January \5 BreaKfast Wheat Cereal Oat Meal Muffins Baked Apples Coffee Lr^EI\cl:\eoI\ Scalloped Potatoes Pickles Bread and Fruit Mould Dinner Baked Smelts Sauce Tartare French Fried Potatoes Steamed Pudding Lemon Cream Sauce 120 DAILY LIVING January 16 " BreaRfast Oat Cereal Creamed Codfish Baked Potatoes Coffee Dixiner or LrtincKeon Potato Soup Hot Raised Muffins Jelly Full Cream Cheese Dimiei- or Stipper Baked Beans with Tomato Steamed Graham Bread Butter Cake Chocolate Frosting January 17 BreaRfast Fish Balls Reheated Graham Bread Oranges Coffee Dinner Boiled Chicken Celery Mashed Potatoes Potato Balls Cranberry Jelly Milk Sherbet Tea Milk Sherbet Cake January 18 BreaRfast Oat Cereal Reheated Beans Toasted Graham Bread CofiTee LrXincHeon Hygienic Soup Orange Salad Fruit Mayonnaise Dressing Baking Powder Biscuit Dinner Chicken and Curried Rice Creamed Celery with Cheese Butter Cake Canned Peaches HOOD'S MILK 121 January 19 BreaKfast Oat Cereal Omelet White Sauce Toasted Bread Coffee I^tincKeon Macaroni with Cheese Apple Indian Pudding Dinner Baked Bean Soup Buttered Potatoes Fried Flounder Mayonnaise Dressing Prune Souffle Whipped Cream January 20 BreaKfast Oat Cereal Broiled Potatoes Oven Broiled Bacon Coffee L-uncHeon Cream of Onion Soup Crisp Crackers Stewed Prunes Bread and Butter Dinner Broiled Forequarter Chops Boiled Potatoes Mashed Turnips Orange Charlotte January 21 BreaKfast Oat Cereal Hashed Brown Potatoes Rye Muffins Coffee I^tincHeon Broiled Tripe Toasted Bread Apple Tapioca Dinner Round Steak with Creole Sauce Mashed Potatoes Cottage Cheese Crackers 122 DAILY LIVING January 22 BreaiKfast Oat Cereal Graham Muffins L'tmcKeoii Fried Potato Cakes Coffee Creamed Clams Orange Marmalade Baked Haddock Drawn Butter Sauce Dinner Boiled Potatoes Croustades of Bread Crackers Onion Dressing Hot Gingerbread January 23 BreaKfast Wheat Cereal Indian Griddle Cakes Lemon Syrup Coffee Dinziei* or LtincKeon Hashed Fish Hot Biscuit Ginger Cakes Whipped Cream Supper or Dinner Baked Beans Brown Bread with Raisins Pickled Beets Baked Custards January 24 Reheated Beans Coffee Roast Turkey Gravy BreaKfast Reheated Brown Bread Doughnuts Dinner Stuffing Charlotte Russe Mashed Potatoes Creamed Onions Cheese Tea Celery and Nut Salad in Apples Crackers Cocoa HOOD'S MILK 123 January 25 Wheat Cereal Toasted Brown Bread BreaRfast Reheated Beans Coffee L'ti.iicHeon or Stipper Potato Puff Doughnuts Apple Sauce Dinner Cold Roast Turkey Steamed Rice Parsnip Fritters Date Whip January 26 BreaKfast Cereal with Dates Milk Toast Coffee I^uncHeon or Supper Turkey Soup Hot Biscuit Cranberry Jelly Dinner Turkey Croquettes French Fried Sweet Potatoes Celery Apple Dumplings Molasses Sauce January 27 BreaKfast Oat Cereal Reheated Baking Powder Biscuit Creamed Scrambled Eggs Coffee I^tincHeon or Supper Welsh Rarebit Crackers Quinces and Light Cream Doughnuts Dinner Fish Chowder Mince Pie 124 DAILY LIVING January 28 BreaRfast Oat Cereal Oven Broiled Bacon Baked Potatoes Coffee Doughnuts I^tmcHeon or Supper Cream Lima Bean Soup Crisp Crackers Orange Marmalade English Muffins Dinner Scalloped Fish Toasted Bread Stewed Figs Light Cream January 29 BreaKfast Oat Cereal Creamed Codfish Toasted Bread Coffee I^uncHeon or Supper Creole Rice Sliced Bananas and Nuts Bread and Butter Emergency Soup Cheese Croquettes Cheese Straws January 30 BreaKfast Hominy Coffee Bananas Baked in the Skin Toasted Bread I^txncHeon or Dinner Fried Smelts Quick Mayonnaise Dressing French Fried Potatoes Hot Biscuit Baked Apples Dinner or Supper Baked Beans with Tomato Steamed Graham Bread Custard Pie HOOD'S MILK 125 January 31 BreaRfast Reheated Beans Reheated Brown Graham Bread Bananas Coffee Dinner Pot Roast Fried Hominy Mashed Potatoes Milk Sherbet Tea Toasted Bread Cocoa Milk Sherbet A Perfect Milk is a Perfect Food " Due regard for health, strength and purse requires that food shall supply enough protein to build tissue and enough fats and carbohydrates for fuel, and that it shall not be needlessly ex- pensive. ^ "Food suppHes the wants of the body in several ways. It either — " Is used to form the tissues and fluids of the body ; " Is used to repair the wastes of tissues ; " Is stored in the body for future consumption ; " Is consumed as fuel, its potential energy being transformed into heat or muscular energy, or other forms of energy required by the body ; or, " In being consumed, protects tissues or other food from con- sumption. " Protein forms tissue (muscle, tendon, etc., and fat) and serves as fuel. " Fats form fatty tissue (not muscle, etc.), and serve as fuel. " Carbohydrates are transformed into fat and serve as fuel. "All nutrients yield energy in form of heat and muscular strength. " In being themselves burned to yield energy, the nutrients protect each other from being consumed. The protein and fats of body tissue are used like those of food. An important use of the carbohydrates and fats is to protect protein (muscle, etc.) from consumption. W. O. Atwatek, Ph.D., " Special Agent in Charge Nutrition Investigations, Office Experiment Stations^ United States Department of Agriculture P 126 DAILY LIVING January 1 Oat Cereal. Refer to November 4. Coffee* Refer to November i. Sweet Milk Griddle Cakes Mix and sift i cup pastry flour, i }^ teaspoons baking powder, ^ teaspoon salt, and % tablespoon sugar. Mix ^ cup Hood's milk with i of Hood's eggs well beaten, and add gradually to the dry ingredients. Fry as rice griddle cakes, refer to November 5. Serve with Lemon Syrup Add yz cup hot water to ^ cup sugar ; boil until the syrup is thick, or about 6 minutes. Remove from the fire, and add the juice of % lemon. Rice with Cheese* Refer to December 4. Molasses Cookies* Refer to December 1 5 . Canned Peaches* Refer to November 1 8. Clam Chowder Pick over i pint clams, drain and reserve the liquor. With the scissors cut the dark part from the soft part of the clams, then cut the heads in small pieces, and lay aside from the soft part. Pare, cut in small cubes and parboil 5 minutes in boiling water to cover 3 potatoes, then drain. Try out 2 slices salt pork, add i onion cut in small pieces, and cook onions and pork together until onion is brown. Strain fat into potatoes ; add the heads of the clams ; dredge well with flour, sprinkle with salt and pepper ; add the clam liquor and i % cups boiling water. Cook about 10 minutes .or until the potatoes are soft, add the soft part of the clams and cook about 2 HOOD'S MILK 127 minutes more. Then add 2 cups Hood's milk scalded, 4 common crackers split, and i tablespoon Hood's butter. Do not allow the chowder to boil after the milk is added, or it may curdle. Chocolate Bread Pudding Refer to December 1 8 . Jantiary 2 Boiled Hominy Put I cup prepared hominy, 4 cups boiling water, i teaspoon salt in the top of the double boiler. Boil 5 minutes, stirring constantly, then cook over hot water I hour, stirring occasionally. Creamed Codfish* Refer to November 6. Toasted Bread. Refer to November i . Coffee* Refer to November i . Scalloped Cheese Use in alternate layers 2 cups stale bread crumbs and I cup grated cheese. Put in baking dish and pour over a custard, prepared by using 2 of Hood's eggs well beaten, i pint Hood's milk, and salt and pepper to taste. Bake about ^ hour in a hot oven. Hot Biscuit* Refer to November 7. Apple Sauce* Refer to December 12. Molasses Cookies* Prepared January i . Baked Beans* Refer to November 7. Steamed Graham Bread Sift I cup white flour, 2 teaspoons soda and i tea- spoon salt. Add 2 cups graham flour, unsifted. Then 128 DAILY LIVING add Yz cup molasses and 2 cups Hood's milk which has been soured and is thick. Steam in a buttered mould 3^ hours. Baked Custards. Refer to November 7. Jantiary 3 Reheated Beans* Refer to November I. Reheated Graham Bread* Refer to November i . Coffee* Refer to November i. Grapefruit Cut 2 grapefruit in halves, and with a sharp knife loosen the pulp from the skin. Serve i half to each person. Fowl Southern Style* Refer to November i. Hominy Balls Shape cold boiled hominy into balls, roll in crumbs, then dip in one of Hood's eggs, then in crumbs again. Fry in deep fat and drain on brown paper. Serve in place of potatoes. Creamed Turnips* Refer to December 16. Charlotte Russe* Refer to December 13. Toasted Bread* Refer to November i . Baked Apples* Refer to November i. Molasses Cookies* Prepared January i. Cocoa* Refer to December 13. HOOD'S MILK 129 January 4 Oat Cereal* Refer to November 4. Baked Beans Reheated* Refer to November i . Toasted Graham Bread* Refer to November 2. Coffee* Refer to November i . Chicken Broth with Rice* Add a quantity of cold water to X cup rice, bring to the boiling point, drain and add to i quart stock left from cooking the fowl. Cook in the double boiler about 45 minutes, or until soft. Add i quart cold water to the left over fowl and cook about }4 hour, adding more water if necessary. Add the quart of water drained from the fowl and the meat taken from the bones to stock in the double boiler. Season with salt and pepper. Stewed Prunes* Refer to December 4. Toasted Bread* Refer to November i . Breaded Lamb Chops* Refer to December 12. Tomato Sauce* Refer to December 12. Mashed Potatoes* Refer to November I. Boiled Parsnips Wash and cut in 4 pieces 3 parsnips. Cook in an uncovered saucepan in boiling salted water until soft. Drain and scrape off the skins. Mash, add i tablespoon Hood's butter, and season with salt and pepper. Apple Tapioca Add I cup cold water to ys cup minute tapioca and ji teaspoon salt. Cook in the double boiler until the tapioca is transparent, add more water if necessary to 130 DAILY LIVING make a mixture that will pour easily. Pare, quarter and core 5 apples. Put in baking dish, add y^ cup sugar and the cooked tapioca. Bake in a moderate oven about ^ hour, or until the apple is soft. January 5 Oat CereaL Refer to December 4. Potato Cakes* Refer to November 2. Entire Wheat Muffins Use I cup of entire wheat flour in place of graham flour, and prepare as graham muffins, refer to Novem- ber 3. Coffee* Refer to November i . White Cream Soup* Refer to November 2. Grapefruit and Nut Salad Cut 2 grapefruit in halves, remove the pulp with a spoon, drain and use the liquid in preparing the French dressing in place of vinegar. Arrange the fruit on lettuce leaves, sprinkle over yz cup nut meats broken in pieces, and pour over a French Dressing* Refer to November 7. Hot Biscuit* Refer to November 7. Baked Haddock* Refer to November 3. Onion Dressing* Refer to November 3. Drawn Butter Sauce* Refer to November 3. French Fried Potatoes Pare and cut potatoes lengthwise in % inch slices, and the slices in % inch strips. Soak i hour in cold HOOD'S MILK 131 water. Cover with boiling water and parboil 5 minutes. Drain in a strainer for about 10 minutes, shaking occa- sionally. Fry about 8 minutes in deep fat, or until soft when tried with a fork. Drain on brown paper and sprinkle with salt. Fry a few at a time. Mince Pie Refer to November 26. January 6 Oat CereaL Refer to November 4. Scrambled Eggs with Cheese Add % cup Hood's full cream cheese, grated, to creamed scrambled eggs, refer to December 2. Toasted Breads Refer to November i . Coffee* Refer to November i. Scalloped Fish* Refer to November 1 1 . Entire Wheat Baking Powder Biscuit Use I cup entire wheat flour in place of i cup white flour and make as baking powder biscuit, refer to Novem- ber 2. Cottage Cheese* Refer to November 5. Hot Apple Sauce* Refer to December 12. Stuffed Rolled Roast* Refer to November 18. Baked Potatoes* Refer to November 4. Mashed Turnip* Refer to November 6. 132 DAILY LIVING Grapefruit and Shredded Lettuce Salad Remove the pulp as in grapefruit salad, refer to January 5. Take out the membrane which lines the sections and leave a clean shell. Shred with the scissors y^ as much lettuce as fruit and fill the shells. Just before serving garnish with Quick Mayonnaise Dressing Refer to December 8 and omit white of Q,g^. Jantiary 7 Wheat Cereal* Refer to November 2, Corn Cake« Refer to December i. Omelet* Refer to December 5 . White Sauce* Refer to November 6. Coffee* Refer to November i. Turnip Soup* Refer to November 12. Crisp Crackers* Refer to December 23. Canned Quinces* Refer to November 3. Cold Stuffed Roast* Prepared January 6. Delmonico Potatoes Prepare creamed potatoes, refer to November 4, put in baking dish. Add ys cup Hood's full cream cheese grated, and cover with buttered crumbs. Refer to December Hints for the Housekeeper. Reheat and brown the crumbs in a hot oven. Boiled Onions* Refer to November 8. HOOD'S MILK 133 Cranberry Pudding Mix y^, cup each molasses and warm water. Sift together 2 cups flour and Y^ teaspoon each salt and soda, and add to the first mixture with i pint cranberries. Steam 3 hours and serve with Lemon Cream Sauce Cream }{ cup Hood's butter, add ^ cup powdered sugar, then add the white of i ^^^ and beat well. When ready to serve set the saucepan containing the sauce in boiling water over the fire and add the juice of ^ lemon and ^ cup boiling water, and stir until creamy. Jstntiary 8 Oat Cereal* Refer to November 4. Scrambled Eggs* Refer to November 4. Toasted Bread. Refer to November i . Coffee* Refer to November I. Macaroni with Tomato Sauce Cook I cup macaroni as for macaroni, refer to Decem- ber 9. Put in baking dish, add y'l cup Hood's full cream cheese, grated, and pour over tomato sauce, refer to December 12. Reheat in a hot oven. Chocolate Nut Cake Cream yi cup butter, add i cup sugar gradually, and 2 of Hood's eggs well beaten. Mix and sift i^ cups flour with 2)^ teaspoons baking powder, and add alter- nately with y^ cup Hood's milk to the first mixture. Add % cup nut meats cut in small pieces. Bake about 40 minutes. Frost with Boiled Frosting Boil I cup sugar and ^ cup water together until it threads. Beat whites of 2 of Hood's eggs until stiff. 134 DAILY LIVING Then add the syrup, a few drops at a time, beating until stiff between each addition. When the syrup has cooled slightly it may be added more rapidly. When cool spread on the cake. Baked Halibut Refer to December 9. Baked Onions* Refer to November 13. Boiled Potatoes* Refer to November 3. White Sauce* Refer to November 6. Baldwin Pudding* Refer to December 2. January 9 , Oat CereaL Refer to November 4. Creamed Potatoes* Refer to November 4. Rye Muffins* Refer to November 7. Coffee* Refer to November i. Fish Souffle Melt 2 tablespoons Hood's butter, add 3 tablespoons flour, and gradually i cup Hood's milk. Remove from the fire, add the left over halibut, about Yz cup. Add the yolks of 3 of Hood's eggs, beaten until thick and lemon colored. Season with salt and pepper and cool. Beat the whites of the eggs stiff and dry and fold into the mixture. Bake about 25 minutes in a moderate oven. Entire Wheat Bread Scald 2 cups Hood's milk, add i teaspoon salt, ^ cup molasses, and when lukewarm add i yeast cake dissolved in y^ cup lukewarm water. Then add 2 cups white HOOD'S MILK 135 flour, 3 cups entire wheat flour, and enough more entire wheat flour to make it stiff enough to knead. Proceed as for bread, refer to November 2. Mince Turnover Roll out y^ the recipe of pastry )/% inch in thickness and cut rounds the size of a small saucer. Put a table- spoon of mince meat on the lower centre half. Wet the edges of the pastry with cold water and fold the upper half over the under half. Prick with a fork and bake about 20 minutes in a moderate oven. Baked Kidney Beans* Refer to December 26. Brown Bread* Refer to November 7. Cabbage Salad* Refer to November 7. Boiled Dressing* Refer to November 2. Squash Pie* Refer to November 14. January lO Baked Sausage* Refer to December 20. Apple Rings* Refer to November 2 1 . Reheated Brown Bread* Refer to November i. Coffee* Refer to November i. Roast Lamb* Refer to November 22. Mashed Potatoes* Refer to November i. Gravy* Refer to November 8. Steamed Squash Cut the squash remaining from squash pie in small pieces, put in a strainer, cover and steam over hot water 136 DAILY LIVING until soft, then rub through the strainer, add 2 table- spoons Hood's butter and salt to taste. Ginger Ice Cream Add ^ cup preserved ginger cut in small pieces to vanilla ice cream, refer to November i . Chocolate Cake. Prepared January 8. Apples Baked In Casserole Pare, quarter and core 6 apples, put in heavy baking dish, add >^ cup molasses and cover with cold water. Cover tightly and cook in a moderate oven about 4 hours, adding more water if necessary. Serve cold. Toasted Bread. Refer to November i. Cocoa* Refer to December 13. January 11 Wheat Cereal. Refer to November 2. Reheated Beans* Refer to November I. Toasted Brown Bread. Refer to November 2. Coffee* Refer to November i. St* Germain Corn Soup Add I quart cold water and i onion sliced fine to Yz can corn and simmer 1 5 minutes. Drain the liquid and press the corn through a sieve. Melt ^ cup Hood's butter, add Yi cup flour, then gradually stir in the corn broth, and stir until thickened. Then turn into 2Y2, cups Hood's milk, scalded. Season with salt and paprika. Croutons of Bread* Refer to November 5 . Chocolate Nut Cake* Prepared January 8. HOOD'S MILK 137 Sliced Oranges* Refer to December 28. Cold Lamb with Gravy- Arrange slices of cold roast lamb on a platter, and pour reheated gravy over each slice. Cabbage Scalloped with Cheese Refer to November 5. Fried Potato Cakes Refer to November 2. Apple Pie Prepare pastry, refer to November 9, and line a plate. Pare, quarter, core and cut in eighths from 5 to 7 apples and fill into plate. Sprinkle over ^ cup sugar, few gratings nutmeg and i teaspoon Hood's butter. Moisten the rim of pastry on the plate with cold water. Fit on the upper crust, in which has been cut a few gashes, to allow the steam to escape while cooking. Brush over the top crust with Hood's milk and bake about 45 minutes in a moderate oven. January 12 Oat CereaL Refer to November 4. Creamed Codfish^ Refer to November 6. Baked Potatoes* Refer to November 4. Coffee. Refer to November i . Kidney Bean Salad* Refer to December 29. Rice Pudding* Refer to December 14. Lamb Croquettes Melt 2>^ tablespoons Hood's butter, add Ys cup flour, and gradually i cup Hood's milk. When thickened 138 DAILY LIVING remove from the fire, add 2 cups cold lamb cut fine, a few drops onion juice, salt, paprika and celery salt to taste. Spread on a plate to cool and proceed as for cheese croquettes, refer to November 9. Fried Biscuit Shape bread dough as for raised biscuit, refer to November 5. When risen, drop into deep fat and fry about 6 minutes, drain on brown paper. Orange Custard Pudding Prepare 3 oranges as sliced oranges, refer to December 28, and sprinkle with sugar. Scald i cup Hood's milk, mix y^ cup sugar, y^ tablespoon flour and the yolk of one of Hood's eggs. Pour on the scalded milk, return to the double boiler and cook until the mixture coats the spoon. Remove from the fire, add a few grains salt, y^ teaspoon vanilla and the white of the ^^g beaten stiff. Then pour over the prepared oranges. January 13 Oat CereaL Refer to November 4. Creamed Eggs Prepare white sauce, refer to November 6, and add 3 of Hood's eggs hard boiled and cut in eighths lengthwise. Season with salt and paprika and serve on Toasted Bread, Refer to November i , Coff ee» Refer to November i . Lamb and Potato Stew. Refer to November 24. Dressed Lettuce. Refer to November 9. HOOD'S MILK 139 Jellied Figs Prepare stewed figs, refer to November 17, add the juice of I orange and enough water to make 2 cups of liquid. Soften 2 tablespoons granulated gelatin in % cup cold water, dissolve in >^ cup boiling water and strain into the figs. Mould and chill. Serve with Hood's light cream. Fish Chowder Refer to December 4. Steamed Apple Dumplings Prepare a double recipe of baking powder biscuit, refer to November 2. Pare, quarter and core 5 apples. Put in a deep bowl and cover with % of the biscuit mixture, baking the remainder as biscuit. Steam the pudding i^ hours and dry in the oven about 10 minutes. Serve with Molasses Sauce Refer to December 30. Jantiary I4 Oat CereaL Refer to November 4. Oven Broiled Bacon* Refer to December 3. Reheated Baking Powder Biscuit Refer to November 12. Coffee. Refer to November i. Scalloped Fish* Refer to November 11. Orange Salad* Refer to December i. French Dressing* Refer to November 7. 140 DAILY" LIVING Southern Broiled Chicken Cut a 2 pound broiler in pieces for serving. Brush over with Hood's butter, melted, then dip in soft bread crumbs. Put in baking dish. Pour over 2 tablespoons Hood's butter, melted, and bake about 20 minutes in a hot oven. Southern Sweet Potatoes Arrange 4 boiled sweet potatoes, cut in quarters lengthwise, in a baking dish and season with salt. Mix 2 tablespoons Hood's butter, melted, with 2 tablespoons each molasses and hot water, and pour over the potatoes. Cook in a hot oven until the liquid is absorbed and the potatoes are brown. Corn Fritters Beat I of Hood's eggs, add i cup flour, 2 teaspoons salt, few grains cayenne, ^ can corn, }^ cup Hood's milk. Mix well. Drop by spoonfuls into deep fat and fry. Drain and serve hot. January 15 Wheat Cereal Refer to November 2 Oatmeal Muffins Add I cup cold cooked oat cereal to white muffins, refer to November 17. Baked Apples* Refer to November i . Coffee* Refer to November i . Scalloped Potatoes* Refer to December 17. Bread and Fruit Mould. Refer to December 1 1 . HOOD'S MILK 141 Baked Smelts Bone i>^ pounds smelts. Lay in buttered baking pan, skin side down, season with salt and dredge with flour. Baste with melted butter and bake about 10 minutes in a hot oven. Serve with Sauce Tartare Omit the white of egg from quick mayonnaise dress- ing, refer to December 8, and just before serving add few drops onion juice and i teaspoon each chopped parsley and pickles. French Fried Potatoes. Refer to January 5. Steamed Pudding* Refer to November 2. Lemon Cream Sauce. Refer to January 7. January 16 Oat CereaL Refer to November 4. Creamed Codfish* Refer to November 6. Baked Potatoes. Refer to November 4. Coffee* Refer to November i. Potato Soup Add }^ cup riced potato to i quart Hood's milk which has been scalded with a slice of onion. Melt i }^ table- spoons Hood's butter, add 2 tablespoons flour, dilute with the hot mixture and stir into the remaining mixture. Cook in the double boiler 5 minutes. Strain, season with salt, celery salt, paprika. Add ij4 tablespoons Hood's butter and i teaspoon chopped parsley. Hot Raised Muffins Shape bread dough as for raised biscuit, refer to November 7. Put in muffin pan, let rise again, brush 142 DAILY LIVING over with Hood's butter, melted, and bake about 25 minutes in a hot oven. Baked Beans with Tomato Add I cup canned tomatoes before adding the water to baked beans, refer to November 7. Steamed Graham Bread* Refer to January 2. Butter Cake* Refer to November 1 1 . Chocolate Frosting* Refer to November 1 1 , January 17 Fish Balls* Refer to November 8. Reheated Graham Bread* Refer to November i. Coffee* Refer to November i . ' Boiled Chickens Order 2 two pound broiler chickens, dressed as for roasting. Singe, remove the pin feathers and clean. Sprinkle the inside with chopped parsley. Truss as for roasting and season with salt. Start cooking in i quart water, turning frequently. When about half cooked add I quart Hood's milk and finish cooking very slowly. Remove to platter and thicken i pint of the stock with y^ cup flour diluted with cold water to pour. Season with salt and pour around the chicken. Garnish with Potato Balls With the French potato ball cutter cut out balls from 6 potatoes. Cook about 5 minutes in boihng salted water, or until soft. Drain and sprinkle with chopped parsley. Cut the remaining potatoes in small pieces and prepare mashed potatoes, refer to November i. HOOD'S MILK 143 Cranberry Jelly Pick over and wash i quart cranberries, add ^ cup hot water and boil 15 minutes, then rub through a sieve. Add I y^ cups sugar and boil 6 minutes, then turn into glasses. Milk Sherbet. Refer to November 8. Cake. Prepared January 16. January 18 Oat CereaL Refer to November 4. Reheated Beans* Refer to November i. Toasted Graham Bread* Refer to November 2. Coffee* Refer to November i . Hygienic Soup* Refer to December 2. Orange Salad* Refer to December i. Fruit Mayonnaise Dressing Mix y^ teaspoon each salt and sugar, and the yolks of 2 of Hood's eggs. Add the juice of y lemon and beat well, using the ^gg beater. Then add about % cup oil gradually, using the o^gg beater for the mixing. Enough for 2 servings. Baking Powder Biscuit Refer to November 2. Chicken and Curried Rice Prepare steamed rice, refer to November 4, cut the left over chicken in small pieces and away from the boae. Stir into the rice and season with curry powder. 144 DAILY LIVING Creamed Celery and Cheese Prepare i cup white sauce, refer to November 6, using, if preferred, the left over chicken stock in place of milk. Cook until tender i >^ cups celery cut in small pieces, drain, add to the sauce with y^ cup Hood's full cream cheese, grated. Reheat until the cheese is melted, then season with salt. Butter Cake* Prepared January i6. Canned Peaches* Refer to November i8. January 19 Oat Cereal* Refer to November 4. Omelet* Refer to December 5. White Sauce* Refer to November 6. Toasted Bread* Refer to November i. Coffee* Refer to November i . Macaroni with Cheese* Refer to December 9. Apple Indian Pudding Pare, quarter and core 6 apples, put in baking dish and pour over the mixture prepared for Indian pudding, and bake as Indian pudding, refer to November 5. Baked Bean Soup Refer to November 3. Buttered Potatoes Wash and pare small potatoes, and cook until soft in boiling salted water. Melt in a frying pan 2 tablespoons Hood's butter, turn in the potatoes and stir over the fire HOOD'S MILK 145 until the potatoes are covered with butter. Remove to serving dish and sprinkle with chopped parsley. Fried Flounder Order 2 pounds flounder, skinned and boned, to make fillets of flounder. Dip the fillets in granulated corn meal to which has been added salt. Fry in deep fat, about 6 minutes to a kettle, frying 4 pieces at a time. Drain on brown paper and serve with Mayonnaise Dressings Prepared January 18. Prune Souffle* Refer to December 29. Whipped Cream* Refer to November 4. January 20 Oat CereaL Refer to November 4. Oven Broiled Bacon* Refer to December 3. Broiled Potatoes Cut cold boiled potatoes in % inch slices lengthwise and put in pan with bacon fat left after broiling the bacon and brown in a hot oven, turning once. Coffee* Refer to November i . Cream of Onion Soup* Refer to December i . Crisp Crackers* Refer to December 23. Stewed Prunes* Refer to December 4. Broiled Forequarter Chops Wipe iy2 pounds chops cut from forequarter lamb. Put in broiler and broil from 6 to 8 minutes over a clear fire, turning every 10 seconds until well seared over, then brown on both sides or broil under the gas flame, turning once. 146 DAILY LIVING Boiled Potatoes* Refer to November 3. Mashed Turnips* Refer to November 6. Orange Charlotte Prepare the recipe for orange jelly, refer to December 7. When beginning to thicken beat until foamy, then fold in the whip from ^ cup Hood's medium cream mixed with % cup Hood's milk. Mould and chill. January 21 Oat CereaL Refer to November 4. Hashed Brown Potatoes^ Refer to December 24. Rye Muffins* Refer to November 7. Coffee* Refer to November i. Broiled Tripe Cut I pound tripe in pieces for serving, wipe and dip in flour. Put i tablespoon Hood's butter in frying pan, and when smoking hot put in tripe and pan broil, turn- ing constantly every 10 seconds until browned on both sides, and adding more butter if necessary. Toasted Bread* Refer to November i . Apple Tapioca* Refer to January 4. Round Steak Cut I pound round steak, cut % of an inch thick, into 6 pieces, and broil over a clear fire 5 minutes or under the gas flame. Remove to platter and pour around the meat Creole Sauce Cook 2 slices each carrot and onion, bit of bay leaf, sprig of parsley, 2 cloves, with 2 tablespoons Hood's HOOD'S MILK 147 butter, until slightly yellow. Add 2 y^, tablespoons flour and I cup strained tomato. Stir until thickened. Sea- son with salt and paprika and strain. Mashed Potatoes. Refer to November i . January 22 Oat Cereal. Refer to November 4. Fried Potato Cakes. Refer to November 2. Graham Muffins. Refer to November 3. Coffee^ Refer to November i . Creamed Clams Prepare i pint clams as for chowder, refer to January I and add y^. cup cold water. Melt 3 tablespoons butter, add 4 tablespoons flour, and gradually the pre- pared clams with the liquid. Simmer 5 minutes, and add I cup Hood's milk scalded. Season with salt and pepper. Do not allow to boil after adding the milk. Serve in and around croustades of bread. Croustades of Bread Cut slices of bread 2 inches in thickness. Remove crusts, and cut the slices in halves. Hollow out the centre of each slice to form a box. Brush over with Hood's butter melted, and brown in a hot oven. Orange Marmalade Weigh 4 oranges, sliced in very thin slices, discarding any seeds, add an equal weight of sugar, and cook very slowly about i >^ hours, or until thick. Fill into glasses. Baked Haddock. Refer to November 3. Onion Dressing. Refer to November 3. 148 DAILY LIVING Drawn Butter Sauce* Refer to November 3. Boiled Potatoes* Refer to November 3. Hot Gingerbread* Refer to November 3. January 23 Wheat CereaL Refer to November 4. Indian Griddle Cakes Add Yi cup corn meal to i cup boiling water, and boil 5 minutes ; then proceed as for rice griddle cakes. Refer to November 5. Lemon Syrup* Refer to January i . Coffee* Refer to November i . Hashed Fish. Refer to November 14. Hot Biscuit* Refer to November 7. Ginger Cakes* Refer to November 4. Whipped Cream* Refer to November 4. Baked Beans* Refer to November 7. Brown Bread with Raisins Add Y cup of cut raisins to mixture and proceed as for brown bread. Refer to November 7. Pickled Beets Boil 2 beets in boiling salted water until soft. Drain, cover with cold water, and peel. Then cut in thin slices and cover with vinegar, adding more salt if necessary. Baked Custards Refer to November 7. HOOD'S MILK 149 January 24 Reheated Beans* Refer to November I . Reheated Brown Bread* Refer to November i . Coffee* Refer to November i. Doughnuts* Refer to November 15. Roast Turkey* Refer November 26. Stuffing* Refer to November 26. Mashed Potatoes, Refer to November i. Gravy* Refer to November 8. Creamed Onions Prepare boiled onions, refer to November 8, and pour over a cream sauce prepared from ^ cup top of bottle of Hood's milk and % cup of Hood's light cream, scalded together, and thickened with i tablespoon flour diluted with cold water to pour. Season with salt and pepper. Charlotte Russc Refer to December 1 3 . Celery and Nut Salad Cut I cup celery in small pieces, mix with ^ cup walnut meats broken in pieces, and moisten with Yo the recipe French dressing, refer to November 7, and fill into apple shells, prepared as for Christmas salad, December 25. A few of the bits of apple may be added to the salad. Cheese Crackers Prepare crackers as for crisp crackers, refer to Decem- ber 23. Put a teaspoon of Hood's full cream cheese, grated, on each cracker, and cook in the oven until the cheese is melted. 150 DAILY LIVING Cocoa Refer to December 13. January 25 Wheat CereaL Refer to November 2. Reheated Beans^ Refer to November I . Toasted Brown Bread* Refer to November 2. Coffee. Refer to November i. Potato Puff Add to 2 cups hot mashed potato 2 tablespoons Hood's butter, melted, 2 of Hood's eggs well beaten, i cup Hood's milk, salt and pepper to taste. Put in deep buttered baking dish, and bake about 20 minutes in a moderate oven. Doughnuts. Prepared January 24. Apple Sauce. Refer to December 12. Cold Roast Turkey. Prepared January 24. Steamed Rice. Refer to November 4. Parsnip Fritters Prepare parsnips as for boiled parsnips, refer to January 4. Shape in small flat round cakes ; roll in flour, and brown in a frying pan, using Hood's butter. Date Whip Beat the whites of 2 of Hood's eggs until stiff ; add Ys cup sugar, the juice of % lemon, yi pound dates, wiped, stoned, and cut in pieces. Beat ^ cup Hood's medium cream until stiff, and fold into the first mixture. HOOD'S MILK 151 Jantiar^^ 26 Cereal with Dates Add ^ cup dates, wiped, stoned, and cut in pieces to wheat cereal, refer to November 2. Milk Toast. Refer to December 27. Coffee. Refer to November i. Turkey Soup Put the bones of the turkey in a kettle, half cover with cold water and cook, turning occasionally, ^or 2 hours. Strain the stock, take the meat from the bones, and add to the stock with the left over rice. Season with salt, pepper, and celery salt. Hot Biscuit. Refer to November 7. Cranberry Jelly. Prepared January 17. Turkey Croquettes Prepare croquettes, using turkey, and proceed as for lamb croquettes, refer to January 12. French Fried Sweet Potatoes Pare and cut in }( inch slices sweet potatoes. Soak I hour in cold water, drain and dry about i hour in towel ; then proceed as for P^rench fried potatoes, refer to January 5. Apple Dumplings. Refer to November 4. Molasses Sauce^ Refer to December 30. January 27 Oat Cereal Refer to November 4. Reheated Baking Powder Biscuits Refer to November 12. 152 DAILY LIVING Creamed Scrambled Eggs* Refer to December 2. Coffee* Refer to November i. Welsh Rarebit* Refer to November 8. Quinces and Cream* Refer to November 3. Doughnuts* Prepared January 24. Fish Chowder* Refer to December 4. Mince Pie* Refer to November 26. January 28 Oat Cereal* Refer to November 4. Oven Broiled Bacon. Refer to December 3 . Baked Potatoes* Refer to November 4. Coffee* Refer to November i . Doughnuts. Prepared January 24. Cream Lima Bean Soup Prepare beans as for stewed lima beans ; when soft rub through a sieve. Melt 3 tablespoons Hood's butter, add 3 tablespoons flour, and gradually i quart milk ; add the bean mixture, stir until thickened, strain again and season with salt and pepper. Crisp Crackers* Refer to December 23. Orange Marmalade. Prepared January 22. English Muffins Add I yeast cake dissolved in }l cup lukewarm water to y^ cup of Hood's milk, scalded and cooled, in which i tablespoon of Hood's butter has been melted ; add % tea- spoon salt and ^ cup flour. Beat until smooth. When risen and full of bubbles add i cup more flour, and beat HOOD'S MILK 153 until it is a smooth, tough batter. Then let double in bulk. When ready tx) bake, cut in 1 2 pieces, shape with floured hands to fit, and half fill muffin rings. Let rise to a little more than half fill the rings, then remove muffins and rings with a griddle cake turner to a well buttered griddle, well heated. Let cook slowly until well risen, then brown on both sides. Cool, then split, toast, and butter, and serve hot. Scalloped Fish* Refer to November 1 1 . Toasted Bread. Refer to November i. Stewed Figs. Refer to November 17. Jantxary 29 Oat CereaL Refer to November 4. Creamed Codfish. Refer to November 6. Toasted Bread* Refer to November i. Coffee* Refer to November i . Creole Rice Cover y^ cup of rice with cold water, bring to the boiling point and boil 5 minutes. Then drain and rinse. Put in double boiler with 2 cups tomato, and cook until rice is soft. Season with onion juice, paprika, and salt. Add 2 tablespoons Hood's butter, and serve very hot. Sliced Bananas and Nuts Peel, scrape, and slice 4 bananas, sprinkle with sugar, and add % cup nut meats broken in pieces. Emergency Soup. Refer to November 5. Cheese Croquettes. Refer to November 9. 154 DAILY LIVING Cheese Straws Roll out Yz the recipe of pastry^ refer to November 9 ; sprinkle with Hood's full cream cheese, grated. Fold over and roll out again, and sprinkle with more cheese, using for the recipe about ^ cup cheese. Roll yk inch in thickness, cut in strips about 4 inches long and % inch wide, lay on brown paper in a baking pan, and bake about 8 minutes in a moderate oven. January 30 Boiled Hominy^ Refer to January 2. Coffee* Refer to November i . Bananas Baked in the Skin Remove the skin from one section of each of 4 bananas, loosen the banana in the skin, then put back the other section. Lay in a plate, and bake about 10 minutes in a hot oven, or until the skin has turned black and the banana is soft. Remove from the skin before serving. Under ripe bananas are better for baked bananas. Toasted Bread Refer to November i. . Fried Smelts Bone the smelts, season with salt, dip in corn meal and fry about 5 minutes in deep fat. Drain on brown paper, and serve with Quick Mayonnaise Dressing Refer to December 8. French Fried Potatoes. Refer to January 5. Hot Biscuit* Refer to November 7. Baked Apples* Refer to November i. HOOD'S MILK 155 Baked Beans with Tomato* Refer to January 16. Steamed Graham Bread* Refer to January 2. Custard Pie Line a plate with ^ the recipe of pastry and build up a rim ; add Y^, cup sugar to 3 of Hood's eggs, slightly beaten ; add a few grains salt, a few gratings nutmeg, and 2 cups Hood's milk. Fill into the lined plate, and bake about i hour in a very slow oven. Jamtiarx 31 Reheated Beans* Refer to November I. Reheated Graham Bread* Refer to November i . Coffee* Refer to November i. Pot Roast* Refer to December 6. Fried Hominy Cut the hominy left from January 30 into 2-inch squares about >^ inch thick. It will cut better if it has been moulded in a mould, and then turned out for the cutting. Brown on both sides in a smoking hot frying pan, using Hood's butter. Mashed Potatoes. Refer to November i. Milk Sherbet. Refer to November 8. Toasted Bread* Refer to November i. Cocoa* Refer to December 16. 156 DAILY LIVING Cost of l^ lb. figs 08 Codfish 02 I doz. bananas 20 Smelts, I Yz ll^s 23 Tomatoes 03 Hominy 02 Cocoa 02 Ice and salt 05 Y2, of pot roast, 4 lbs. 60 cts. .20 Baking powder 02 Total 510.20 Total for month ^34.36 158 DAILY LIVING L-oMrering tHe Cost January 1 =8 7 half pint jars light cream. .$0.49 Omit pickles 04 Chili sauce 04 Baked custards 13 Grapefruit, 50 cts., use apples, 5 cts 45 Scrambled eggs with cheese, 15 cts., serve creamed codfish, 4 cts II Cottage cheese 05 Make a double recipe English beef soup, 16 cts., in place of stuffed roast, 40 cts 24 5S^i-55 January 8=15 Omit 7 jars light cream ^0.49 Coffee 28 Cake 25 I doz. oranges, 25 cts., serve apples, 5 cts 20 Pickles '.03 Ginger from ice cream 05 Serve broiled lamb chops, 18 cts., in place of chicken, 50 cts 32 ^1.62 January 15=22 7 jars cream ^0.49 Medium cream 10 Coffee 28 Oranges, 25 cts., serve apples, 5 cts Celery Pickles 05 Jelly 05 .20 .12 $1-29 January ll^Sl 10 jars light cream ^0.70 Omit 6 eggs for breakfast, 23 cts., use bacon, 8 cts 15 Doz. bananas, 20 cts., use apples, 5 cts 15 Celery 12 Marmalade 06 Raisins 02 Omit fig dessert 08 Coffee 35 Serve fowl, vSouthern style, 75 cts., in place of turkey, $2.00 1.25 ^2.88 Total for month ^7-34 HOOD'S MILK 159 Hints for the Housekeeper Always wipe meat and fish with a damp cloth, rather than wash under the faucet, which always ex- tracts the juices. To remove fat from hot stock, lay pieces of tissue paper on top of the stock, which will absorb the fat, Xo remove fat from cold stock, take off in a cake of fat. Xo clear soup stock, allow the white and shell of i egg to each quart of stock. Stir constantly until the boiling point is reached, let boil 5 minutes without stirring, add ^ cup cold water, let stand 5 minutes without boiling; then strain through cheese cloth placed over a fine strainer. To clarify fat, cut up a pared raw potato and lay on top of the cold fat. Heat very slowly until the potato has browned, then strain through cheese cloth placed over a strainer. Poultry should always be washed in cold water. Cheese will keep moist by wrapping in a dampened cloth, and keeping in a cool place. The whites of eggs will keep for a few days if put into a jar and covered. In turning out for the separat- ing, each white will drop separate. The Yolks of eggs will keep if stirred together, then put into a small bowl and covered. Raisins and codfish may be cut using the scissors. Lettuce is shredded better with the scissors. Confectioner^s sugar should be sifted before using, to remove any lumps. Flour may be sifted in quantity ready for use. i6o DAILY LIVING Chafing Dish Creole Oysters Clean i pint oysters, cook until plump, drain, and reserve the liquor. Cook 3 tablespoons Hood's butter with 3 cloves, a bit of bay leaf, a slice each of carrot and onion and few grains celery salt. Remove seasonings, add 3 tablespoons flour, and pour on gradually ^ cup oyster liquor and i cup stewed and strained tomatoes. Re- heat the oysters in the sauce, add salt, pepper, and serve with crackers. Devilled Scallops Clean i pint scallops, heat to boiling point, drain and reserve the liquor. Melt 3 tablespoons Hood's butter, add 2 tablespoons flour mixed with ^ teaspoon salt, ^ teaspoon mustard and a few grains paprika. Pour on gradually the reserved liquor. When the sauce begins to thicken add the scallops. Serve with brown bread sandwiches. Eggs with Tomato and Green Peppers Remove seeds and veins from ^ green pepper. Scald 3 tomatoes. Remove the skins and cut in quarters. Cook pepper and tomatoes in i tablespoon Hood's but- ter until liquid is reduced and season with salt. Melt 2 tablespoons Hood's butter, pour in 3 eggs beaten until thick, and season with salt. Stir and cook until eggs become creamy. Serve the two dishes together. Scotch Woodcock Melt I Yz tablespoons Hood's butter, add i J^ table- spoons flour, and pour on gradually i cup Hood's milk ; add ^ teaspoon salt, few grains paprika and curry powder. Add 4 of Hood's eggs, hard boiled and finely chopped. Serve on toasted bread. HOOD'S MILK i6i Stewed Mushrooms Wash, peel, and break in pieces ^ pound mushrooms. Melt 2 tablespoons Hood's butter, add the mushrooms and a few drops onion juice. Cook 3 minutes, then add I cup Hood's light cream and cook 3 minutes more. Sea- son with salt if necessary. Creamed Cheese Melt I tablespoon Hood's butter, add 2 teaspoons cornstarch mixed with a few grains each salt, paprika, and mustard ; add i^ cup Hood's light cream and cook, using the hot pan under the blazer, until the sauce is thickened and well heated. Then add 2 cups Hood's full cream cheese cut in small pieces. Stir until the cheese is melted, and serve on crackers. Lobster Stew Scald I pint Hood's milk, add ^ cup finely cut lobster meat and cook 1 5 minutes. Season with salt and pepper, add 2 tablespoons Hood's butter, and just before serving % cup clam water. Fricassee of Lobster and Mushrooms Remove the meat from i % pounds lobster and cut in pieces. Cook j^ cup Hood's butter with % pound fresh mushrooms, broken in pieces, or >^ can, drained and rinsed, and few drops onion juice, 3 minutes. Add % cup flour, and pour on gradually i y^ cups Hood's milk ; add lobster and season with salt and pepper. When heated serve with puff paste or crackers. Oysters and Cream Scald I cup Hood's light cream and add 2 dozen oysters well drained, washed and cleaned. When the oysters are plump add 2 of Hood's Qgg yolks diluted with % cup more cream. When heated season with salt and pepper and serve on toast. i62 DAILY LIVING Victoria Chicken Cook I slice onion with 2 tablespoons Hood's butter until soft, add 2 tablespoons flour, when blended add % cup chicken stock and ^ cup tomato juice. When thickened add % cup cooked fowl cut in cubes and }4 cup cooked and drained peas. When heated season with salt and paprika and serve on toast. Lobster Creole Chop fine 2 tablespoons each of tomato and green pepper and i slice onion and cook in i tablespoon Hood's butter until softened. Add ^ cup chicken stock and let simmer 3 minutes, add i }4 cups lobster meat cut in small pieces and salt if needed. Serve very hot. McDonald Chicken Melt 3 tablespoons Hood's butter, add 3 tablespoons flour and gradually i ^ cups Hood's milk ; when thick- ened add I cup each of chicken and potato cut in small pieces and 6 pimolas. Season with salt and pepper. A Perfect Milk is a Perfect Food " As an article of diet in disease milk occupies a unique position. No single food, it may safely be said, is of so much value. . . . Being in a fluid form, it is easily swallowed. This is a great gain in the case of exhausted patients. For the same reason, the quantity given can be very simply regulated and measured. Its fluid form also enables it to be used as a substitute for other beverages, and a glass of milk with each meal is one of the simplest prescriptions for increasing the amount of nourishment a patient is taking. It is often recommended to people who require to be ' fed up.' "Robert Hutchinson, M.D., Edin., F.R.C.P., " Assistant Physician to the London Hospital and to the Hospital for Sick Children. Great Ormand Streets Month of February Cuts of Meat Choose the beef which is firm to the touch, bright red in color, having a firm yellow fat, and the meat well streaked with fat, knowing that the larger proportion of fat the less proportion of water, and so the heavier beef. We would not order a cut used for roast or steaks if we wished to make croquettes, as for those one of the cheaper cuts would give good results. Yet there is just as much nourishment in the cheaper cuts as in the more expensive, provided we know how to properly cook and use them. Right through we find that the parts which have the most exercise have the tougher muscles, and so give us the less expensive cuts of meat, which are also not as tender. We find also that the exercise of the muscles causes the juices to flow freely, so that the tougher or more inexpensive cuts of meat often contain the most juice. We find in the market that the beef creature is divided into 2 parts, each of which is known as a side of beef. Then each side is divided into fore and hind quarter, having lO ribs in the forequarter and 3 in the hindquarter. In the hindquarter, beginning with the cut which separates it from the forequarter, we find first the tip of the sirloin, which makes a good roast. Then we find next the middle cut for roasts and steaks, and then the first cut. ^ So right through the hind- quarter is sold either for roasts or steaks. Let us look now at the hindquarter as a whole. In the hindquarter the bone is always curved, and in the forequarter the rib bone is straight. This curved bone has on the 165 i66 DAILY LIVING under side, with no chance for the exercise of muscles, a very tender piece of meat, known as the tenderloin. On account of the lack of exercise of the muscles, the meat also is lacking in juice. The sirloin steak, includ- ing the tenderloin, is sold in some markets as the porterhouse. The fillet of beef is cut from the tender- loin. Steak to give good results should be cut from i to I y2 inches in thickness, and should be served rare. There is more loss by weight during broiling than by any other method of cooking. Rare beef contains more nourishment than that which is well cooked by either roasting or broiling. We should always wipe the meat with a dampened cloth rather than wash it under the faucet, as cold water extracts the juices of the meat ; also for the same reason meat should always be re- moved from the paper as soon as delivered. Next comes the rump. We have here three cuts : the first, second and third, varying in price on account of the tenderness. The rump also has a small piece of tenderloin. The rump is used either for steaks or roasts ; then we have the aitchbone, which is used either for roasts, stews or soups. Next comes the leg, which, again, is divided into three parts : the top and lower part of the round, and the vein. The second or third cut from the top of the round is preferred by many for steak, as it is tender, and also contains a great deal of juice. The top of the round has less exercise than the lower part, and so is more tender, and at the same time more expensive. We use the lower part of the round for a long, slow cooking, like soup or stew. Meat cooked and then served in the stock contains all of the nourishment of the meat. Down on the leg the muscles increase, so the meat is not as tender. We also use the round steaks and the veins for the making of beef tea. The actual cost of beef juice extracted from these cuts is about 5 cents an ounce. Still lower down is the hind shin for soups and HOOD'S MILK 167 soup stock. The lower and middle cuts together make a desirable cut for soup stock, and in making this we always allow i pint of cold water to i pound of meat. The flank is nearly always corned. In the forequarter, next to the tip of the sirloin, we find the ribs used for roasting. The first five make good roasts, beyond that they are not quite as tender, but, boned and rolled, would make a good pot roast, as it requires slower cooking. Then we find the brisket, used for corning, the thick end and the fancy brisket. The fancy brisket is told by the absence of bone and the outer selvage of meat. Then there is the neck, which is sold for stews and for mince-meat. There is left the tongue, which is boiled, the tripe from one of the stomachs, and the kidney. Looking at the lamb and mutton, we find they are told by the pink color of the meat, which is firm to the touch, and a fat, white in color, which, if fresh, crumbles easily. We tell the difference between the lamb and the mutton by the bone. The bone in the mutton breaks at the ankle as a firm white knuckle, and in the lamb it breaks lower down as a pink serrated or divided bone. The bone in the lamb is always porous, filled with blood, and pink in color ; in the mutton, the blood has receded, and the bone is white and firm. Poor lamb is told by the absence of fat. The lamb in the market is split through the backbone the entire length of the creature. Each side is divided into fore and hind quarter, having 8 ribs in the hindquarter and 5 in the forequarter. The eight ribs in the hindquarter are cut into chops. The meat which lies between the leg or the ribs is cut up and sold for either loin or kidney chops. The loin chop has a small piece of tenderloin on the underside of the bone. The leg is sold for roasting or boiling. The forequarter is sometimes roasted, but more often is sold for stews, or long, slow cooking. The chops in the forequarter are sold for broiling. Good mutton ranks with beef in nutritive value, lamb a little i68 DAILY LIVING less. All immature meat, like lamb, chicken, or veal, does not contain as much nourishment as the more matured meat, like mutton, fowl, and beef. In the fore- quarter of the veal is found the breast, shoulder, and neck, and in the hindquarter, the loin, leg, and knuckle. Because it is immature, veal does not keep long. All good meat may be spoiled by wrong cooking. In broil- ing and roasting the heat should be intense at first, to sear over the surface and prevent the escape of the juices; then it should be cooked more slowly or at a lower temperature, to cook the meat through to the centre. All meat should be simmered below the boiling point and never boiled rapidly, which hardens the fibres and destroys the juices. So with proper cooking may be obtained good serving with good results from the cheaper cuts of meat as well as the most expensive, and there is as much nourishment in one as in the other, provided we know how to properly cook and serve the different cuts of meat. HOOD'S MILK 169 \ Febru ary I "^ ~" BreaRfast Wheat Cereal Brown Bread Milk Toast Coffee ]L.txi\ct\eon or Stopper Spanish Omelet Toasted Bread J ,-,. Light Cream Stewed Figs ^ Dinner Cottage Pie Stewed Tomatoes Chocolate Bread Pudding February 2 BreaKfast Wheat Cereal Baked Beans Corn Muffins Coffee LxincKeon or Stipper Broiled Oysters Luncheon Rolls Orange Marmalade Dinner Cold Pot Roast With Gravy Mashed Potatoes Winter Spinach Rice Puddmg February 3 BreaKfast Oat Cereal Reheated Rolls Potato Cakes ^°^®® LtxncKeon or Stxpper Cream of Spinach Soup Cheese Croutons Banana and Lettuce Salad French Dressmg Bread and Butter Dinner English Beef Soup Steamed Rice Maine Gingerbread 170 DAILY LIVING February 4 Rice Muffins Coffee BreaRfast Oat Cereal Orange Marmalade L>tincl\eoi\ or Supper Potato Salad on Lettuce Leaves Whipped Cream Dressing Ginger Cakes Cottage Cheese Fish Chowder Dinner Banana Custard Pickles February 5 Oat Cereal BreaRfast Baked Potatoes Creamed Codfish Coffee I^uiicHeon or Stipper Split Pea Soup Baked Bananas Dinner Fish Croquettes French Fried Potatoes Whipped Cream Dressing Crisp Crackers Bread and Butter Cheese Sauce Cabbage and Nut Salad Bread and Butter February 6 BreaRfast Oat Cereal Oven Broiled Bacon Coffee Baked Potatoes Dinner or Lrtinclieon Casserole of Lamb Chops Boiled Cabbage Rice with Cheese Baked Apples Hot Biscuit Dinner or Supper Boston Baked Beans Boston Brown Bread Chili Sauce Buttermilk Doughnuts Apple Sauce HOOD'S MILK 171 February 7 BreaKfast Reheated Beans Reheated Brown Bread Buttermilk Doughnuts Coffee Dinner Roast Chicken with Oyster Stuffing Boiled Onions Rice and Cheese Balls Orange Milk Sherbet Tea Toasted Bread Cocoa Orange Milk Sherbet February 8 BreaKfast Wheat Cereal Reheated Beans Coffee Toasted Brown Bread I^uncHeon or Stipper Creamed" Chicken on Toast Buttermilk Doughnuts Cottage Cheese Dinner Hot Corned Beef Boiled Potatoes Boiled Turnips Parsnips Orange Jelly with Nuts Bread and Butter February 9 BreaKfast Oat Cereal Corn Cake Hashed Brown Potatoes Coffee LtincHeon or Supper Turnip Cream Soup Entire "Wheat and Nut Biscuit Orange Marmalade Corned Beef Croquettes Tomato Sauce Parsnip Cakes Entire Wheat Nut Bread Orange Tarts 172 DAILY LIVING February \0 ■^~"^"~~~~ BreaRfast Wheat Cereal Scrambled Eggs with Tomato Toasted entire Wheat Bread Coffee L'tmcHeoii or Supper Emergency Soup Irish Moss Blanc Mange Dinner Cream of Corn Soup Corned Beef Hash Pickled Beets Jellied Prunes February U BreaKfast Wheat Cereal Coffee Indian Griddle Cakes * Lemon Syrup LrtincKeon or Supper Macaroni with Cheese Squash Biscuit Stewed Prunes Dinner Fried Halibut Quick Mayonnaise Dressing Potato Croquettes Cranberry Pie February 12 BreaKfast Oat Cereal Creamed Codfish Toasted Squash Biscuit Coffee I^tincHeon or Stxpper Potato Soup Cheese Croutons Peaches Whipped Cream Smelts Baked in Cream Shredded Fried Potatoes Baldwin Pudding HOOD'S MILK 173 February \3 BreaKfast Wheat Cereal Baked Potatoes Oven Broiled Bacon Coffee L-uncHeon or Dinner Scalloped Oysters Hot Biscuit Orange Trifle Dinner or S\xpper Baked Beans Steamed Graham Bread Chili Sauce Baked Custards February 14 BreaKfast Fish Balls Graham Bread Coff"ee Grapefruit Dinner Stuffed Leg of Lamb Cracker Stuffing Currant Jelly Sauce Boiled Squash . Steamed Rice Vanilla Ice Cream ^ Tea Welsh Rarebit Crackers February 1 5 BreaKfast Oat Cereal Rice Griddle Cakes Coffee LtincKeon or Supper Reheated Baked Beans Toasted Brown Bread White Nut Cakes Baked Apples Dinner Sliced Cold Lamb Peas Creamed Mashed Potatoes Reheated Gravy Chocolate Charlotte 174 DAILY LIVING February \6 BreaKfast Oat Cereal Fried Potato Cakes Bread and Butter Coffee L'UncHeon or Stipper Baked Bean Cream Soup Crisp Crackers Boiled Dressing Asparagus Salad Bread and Butter Dinner Lamb and Pea Stew Boiled Potatoes Nut Cakes Cottage Cheese February 17 BreaRfast Oat Cereal Creamed Potatoes Graham Muffins Coffee LtincKeon or Supper Asparagus on Toast, with Melted Butter Celery and Nut Salad Crackers Dinner Roast Pork Gravy Boiled Potatoes Boiled Onions Rice Pudding February 18 BreaRfast Oat Cereal Hashed Brown Potatoes Oven Broiled Bacon Coffee LtincHeon or Stipper Sweet Potato Soup Cheese Balls with Dressed Lettuce Crisp Crackers Dinner Fricassee of Pork Boiled Potatoes Mashed Turnips Tapioca Cream HOOD'S MILK 175 February 19 BreaKfast Oat Cereal Creamed Potatoes Corn Cake Coffee I^tincKeon or Supper Creole Oysters Toasted Bread Sweet Milk Griddle Cakes Maple Syrup Dinner Baked Stuffed Halibut Mashed Potatoes Delmonico Celery Apple Dumplings Molasses Sauce February 20 BreaKfast Oat Cereal Creamed Codfish Reheated Baking Powder Biscuit Coffee Dinner or I^uncKeon Baked Cod with Tomato Sauce Fried Potato Cakes Hot Fried Biscuit Maple Syrup Dinner or Supper Baked Kidney Beans Steamed Brown Bread with Raisins Butter Cake Maple Frosting February 21 BreaKfast Reheated Beans Reheated Brown Bread Coffee Grapefruit Dinner Casserole of Chicken Potato Balls Julienne Vegetables Hot Indian Pudding Vanilla Ice Cream Tea Welsh Rarebit Crackers Vanilla Ice Cream Chocolate Sauce 176 DAILY LIVING February 22 BreaKfast Wheat Cereal Oven Broiled Bacon Hashed Brown Potatoes Coffee L-tincHeon or Supper Vegetable Salad Cream Boiled Dressing Brown and White Bread Sandwiches Butter Cake Dinner Scotch Broth Irish Moss Blanc Mange February 23 BreaKfast Oat Cereal Creamed Scrambled Eggs Toasted Bread Coffee LtincHeon or Supper Baked Apples Fruit Biscuit Butter Cake Cocoa Dinner Fricassee of Lamb Boiled Potatoes Steamed Graham Pudding Foamy Sauce February 24 BreaKfast Oat Cereal Creamed Potatoes Rye Muffins Coffee L>tincHeon or Supper Lamb Barley Broth Cheese Croutons Apple Fritters Currant Jelly Sauce Dinner Baked Fillets of Flounder Shredded Potatoes Cream Dressing Mince Pie HOOD'S MILK 177 February 25 BreaKfast Indian Meal Mush Baked Apples Toasted Bread Coffee I^tmcKeon or Stxpper Cream of Pea Soup Crisp Crackers Peaches and Cream Ginger Drop Cakes Dinner Broiled Chicken Steamed Rice Boiled Onions Cottage Cheese Crackers February 26 BreaKfast Fried Mush Maple Syrup Apple Sauce Rice Muffins Coffee I^\ii\cKeoi\ or Stipper Salt Fish Hash Butter Milk Rolls Ginger Drop Cakes Dinner Fried Cod Steak Butter Gravy Boiled Potatoes Pickles Queen Pudding February 27 BreaKfast Oat Cereal Hashed Fish Toasted Bread Coffee Dinner or LtxncHeon Corn Chowder Reheated Buttermilk Rolls Ginger Drop Cakes Tea Dinner or Stipper Baked Beans Brown Bread Chili Sauce Caramel Custards 178 DAILY LIVING February 28 BreaRfast Reheated Baked Beans Corn Cake Coffee Oranges Dinner Roast Beef Roast Potatoes Yorkshire Pudding Mashed Turnips Milk Sherbet Tea Eggs, with Tomato Sauce (Chafing Dish) Toasted Brown Bread A Perfect Milk is a Perfect Food " Do not try to raise cream on milk that has been stirrea up when cold, and thgn complain to the milkman because there is no cream in the milk. Try warming it to blood heat before setting it away." State Board of Agriculture^ Nature Leaflet No. 40. HOOD'S MILK 179 Febrtiary 1 Wheat CereaL Refer to November 2. Brown Bread Milk Toast Toast the brown bread, refer to November 2, and pre- pare as milk toast, refer to December 27. Coffee* Refer to November i . Spanish Omelet Prepare scrambled eggs, refer to November 4 ; when creamy spread evenly and brown on bottom. Prepare Spanish Sauce Refer to December 28. Spread the lower half of the omelet with the sauce, then fold and turn onto platter, and pour remaining sauce around omelet. Toasted Bread. Refer to November i. Stewed Figs with Light Cream Refer to November 17. Cottage Pie Put half of remaining pot roast through meat chopper and season with salt. Put a layer of left over mashed potatoes in baking dish, then cover with a layer of meat and repeat, having 3 layers of potato and 2 of meat. Reheat about 10 minutes in a hot oven. Stewed Tomatoes* Refer to November 4. Chocolate Bread Pudding* Refer to December 18. Febrtiary 2 Wheat CereaL Refer to November 2. Reheated Baked Beans* Refer to November i . i8o DAILY LIVING Corn Muffins* Refer to December i6. Coffee* Refer to November i . Broiled Oysters Pick over and drain i pint oysters. Dip in Hood's butter, melted, then fine rolled cracker crumbs. Put in broiler and broil over a clear fire until the juices begin to flow, or put in a pan and broil under the gas flame. Luncheon Rolls Scald 2 cups Hood's milk, add 3 tablespoons each sugar and Hood's butter and i teaspoon salt. When lukewarm add i yeast cake dissolved in ^ cup luke- warm water, and 3 cups flour. Beat well, and let rise until light, add about 3 cups more flour, and knead until light. Let rise until double in bulk, knead again, and shape ^ into a loaf of bread, and finish as bread, refer to November i. Cut the other half into 24 pieces and shape as biscuit, refer to November 7. Then roll out with a small rolling pin or the handle of a wooden spoon. Butter the upper and lower edges with Hood's butter, melted. Fold the roll through the middle, press the buttered edges together, let rise again, and bake about 12 minutes, on an inverted pan, in a hot oven. Orange Marmalade* Prepared January 22. Cold Pot Roast* Refer to cold lamb, January 11. Mashed Potatoes. Refer to November I . Winter Spinach Pick over, discarding the wilted leaves, and cut the roots from ^ peck spinach. Wash in several waters, until the last water is clear. Drain, put in a kettle, without any water, and cook uncovered about 25 minutes, or until tender, stirring occasionally. Drain, season HOOD'S MILK i8i with salt, and cut in small pieces, using a knife and fork. Add 2 tablespoons Hood's butter. Rice Pudding Refer to December 14. February 3 Oat Cereal Refer to November 4. Reheated Rolls Refer to baking powder biscuit, November 12. Potato Cakes* Refer to November 2. Coffee* Refer to November i . Cream of Spinach Soup Use I cup left over spinach, finely chopped, and pro- ceed as for turnip cream soup, refer to November 12. Strain before serving. Cheese Croutons Prepare croutons of bread, refer to November 12, and sprinkle with Hood's full cream cheese, after browning, and put in hot oven to melt the cheese. Banana and Lettuce Salad Shred Y^ head lettuce, slice 4 bananas, lay on the lettuce, and pour over a French Dressing* Refer to November 7. English Beef Soup* Refer to December 29. Steamed Rice* Refer to November 4. Maine Gingerbread* Refer to November 3. i82 DAILY LIVING February 4 Oat CereaL Refer to November 4. Rice Muffins Add % cup rice to flour in white muffins, refer to November 17, and proceed as for white muffins. Orang:e Marmalade* Prepared January 22. Coffee* Refer to November i. Potato Salad Cut 6 cold boiled potatoes in small cubes, season with salt and onion juice, and moisten with salad dressing. Mound on lettuce leaves. Whipped Cream Dressing Mix I teaspoon each salt, sugar, 2 teaspoons flour, 5^ teaspoon mustard and a few grains paprika ; add the yolk of I of Hood's eggs and Ys cup vinegar. Cook over hot water until thickened. Then add the white of the ^gg beaten stiff; cool, and fold in % cup Hood's medium cream beaten thick. Use ^ recipe for a serving. Ginger Cakes* Prepared February 3. Fish Chowder* Refer to December 4. Banana Custard* Refer to orange custard, January 1 2 . February 5 Oat CereaL Refer to November 4. Creamed Codfish* Refer to November 6. Baked Potatoes* Refer to November 3. Coffee* Refer to November i . HOOD'S MILK 183 Split Pea Soup Soak I cup split peas over night in cold water to cover. In the morning drain, add i quart cold water, and cook until soft ; add more water if necessary to keep the peas covered. Cook 3 slices salt pork and i slice onion together until browned ; add to the peas and cook together about 10 minutes. Then rub through a sieve, and add i quart Hood's milk. Melt 4 tablespoons Hood's butter, add 3 tablespoons flour, and gradually the liquid ; there should be about 3 pints. Stir until thick- ened, and season with salt and pepper. Crisp Crackers^ Refer to December 23. Baked Bananas* Refer to January 30. Fish Croquettes* Refer to December 19. Cheese Sauce Just before serving add ^ cup Hood's full cream cheese, grated, to i cup white sauce, refer to November 6. Stir until the cheese is melted, and season with salt and paprika. French Fried Potatoes* Refer to January 5. Cabbage and Nut Salad Prepare ^ cabbage as for cabbage salad, refer to November 7. When ready to serve, add yi cup walnut meats broken in pieces, and moisten with ^ recipe whipped cream or other dressing. Whipped Cream Dressing* Prepared February 4. February 6 Oat Cereal* Refer to November 4. Oven Broiled Bacon* Refer to December 3. i84 DAILY LIVING Baked Potatoes* Refer to November 4. Coffee. Refer to Novembr i. Casserole of Lamb Chops Pan broil 3 minutes i ^ pounds chops cut from the forequarter. Put in casserole or heavy baking dish. Season with salt, dredge with flour, cover with cold water. Put a cover on the dish, and cook about i ^ hours in a moderate oven. Rice with Cheese Refer to December 4. Boiled Cabbage Cut ^ cabbage in 2 pieces, soak about i hour in cold water. Cut out the core, and boil in an uncovered sauce- pan in boiling salted water about i ^ hours, or until soft. Drain, put in serving dish, season with salt, and add 2 tablespoons Hood's butter. Baked Apples* Refer to November i . Hot Biscuit* Refer to November 7. Boston Baked Beans* Refer to November 7. Boston Brown Bread* Refer to November 7. Buttermilk Doughnuts Put 4 cups pastry flour in a shallow bowl. Sift in i ^ teaspoons each soda and cream tartar, ^ teaspoon cin- namon, and I teaspoon salt ; add i cup sugar ; add i egg, unbeaten, i cup Hood's buttermilk, better thick. Mix well, and proceed as for doughnuts. Refer to November 15. Apple Sauce Refer to December 12. HOOD'S MILK 185 February 7 Reheated Beans* Refer to November I. Reheated Brown Bread. Refer to November i. Buttermilk Doughnuts* Prepared February 6. Coffee* Refer to November i . Roast Chicken* Refer to November 8. Oyster Stuffing Mix I cup soft bread crumbs, ^ cup Hood's butter melted in }^ cup hot water, ^ teaspoon salt, % tea- spoon poultry seasoning, and }i pint oysters, drained, and the tough muscle removed. Rice and Cheese Balls Shape the left over rice into balls, allowing i round- ing tablespoon for each ball. Press firmly, and put in pan with roast chicken the last 15 minutes of cooking the chicken. Baste every 5 minutes with the fat in the pan. Serve in place of potato. Boiled Onions* Refer to November 8. Orange Milk Sherbet Use I cup sugar and 4 oranges in place of lemons in milk sherbet; refer to November 8. Toasted Bread. Refer to November i. Cocoa* Refer to December 1 3 . February 8 Wheat Cereal* Refer to November 2. Reheated Beans* Refer to November i. i86 DAILY LIVING Toasted Brown Bread. Refer to November 2. Coffee^ Refer to November i. Creamed Chicked on Toast Prepare once and half the recipe for white sauce, refer to November 6 ; add the left over chicken cut in small pieces. Reheat, season with salt, paprika, and celery salt, and serve on toasted bread ; refer to Novem- ber I. Buttermilk Doughnuts* Prepared February 6. Hot Corned Beef Order 5 pounds, cut from the thick end of the brisket, and lightly corned. Wipe, put in kettle, cover with cold water, bring to the boiling point, boil 5 minutes, and simmer below the boiling point 4 or 5 hours, or until the meat is tender. Cook the vegetables with the meat. Boiled Potatoes. Refer to November 3. Boiled Turnips* Refer to November 6. Boiled Parsnips. Refer to January 4. Orange Jelly with Nuts Before moulding add )^ cup of walnut meats to orange jelly, refer to December 7. February 9 Oat Cereal* Refer to November 4. Hashed Brown Potatoes* Refer to December 24. Corn Cake* Refer to December i. Coffee* Refer to November i. HOOD'S MILK 187 Turnip Cream Soup* Refer to November 1 2. Entire Wheat and Nut Biscuit Add I cup walnut meats with the flour, and proceed as for entire wheat bread, refer to January 9. Orange Marmalade* Refer to January 22. Corned Beef Croquettes Season meat with mustard, moisten with vinegar, and proceed as for lamb croquettes. Refer to January 12. Tomato Sauce* Refer to December 12. Parsnip Cakes* Refer to January 25. Entire Wheat Nut Bread* Refer to biscuit. Orange Tarts Prepare tarts, refer to December 26, and when ready to serve fill with the following cream : Mix ^ cup sugar, i^ cup flour, grated rind ^ orange, juice of i orange, i egg slightly beaten. Cook in the double boiler 10 minutes, and cool. February lO Wheat Cereal* Refer to November 2. Scambled Eggs with Tomato Refer to November 3. Toasted Bread. Refer to November i. Coffee* Refer to November i . Emergency Soup* Refer to November 5 . Irish Moss Blanc Mange Scald 2 cups Hood's milk ; add }( cup Irish moss which has been soaked 10 minutes in cold water to cover i88 DAILY LIVING and then drained. Cook 25 minutes, strain, add i teaspoon vanilla and few grains salt. Turn into moulds and cool. Remove from the moulds, and serve with sugar and Hood's light cream. Cream of Corn Soup Cook I can corn 15 minutes in 2 cups water. Strain and press through a sieve. Scald i pint Hood's milk with I slice onion, then remove the onion. Melt 3 table- spoons Hood's butter, add 3 tablespoons flour, and gradually the corn mixture ; then add the milk gradually, stir until thickened, but avoid boiling. Season with salt and pepper, and strain again. Corned Beef Hash Chop together the remaining corned beef and an equal amount of cold boiled potatoes. Add i small onion cut fine, moisten with Hood's milk, and season with salt. Melt 2 tablespoons Hood's butter in a frying pan, turn in the hash, spread evenly and cook very slowly about 34 of an hour, browning underneath. Fold and turn onto a hot platter. Pickled Beets* Refer to January 23. Jellied Prunes* Refer to December 5 . February 11 Wheat CereaL Refer to November 2. Indian Griddle Cakes* Refer to January 23. Lemon Syrup* Refer to January i. Coffee. Refer to November i . Macaroni with Cheese. Refer to December 9. HOOD'S MILK 189 Squash Biscuit Add y^ cup cooked squash, 3 tablespoons each sugar and Hood's butter, and >^ teaspoon salt to ^ cup scalded milk. When lukewarm add i yeast cake dis- solved in }i cup lukewarm water and 2^/^ cups flour. Cover, let rise until double in bulk, shape as biscuits, let rise, and bake. Will make 2 dozen. Stewed Prunes Refer to December 4. Fried Halibut Cut I pound of halibut into fillets, and lay on a plate. Mix the juice of Yz lemon, 2 tablespoons oil, ^ teaspoon salt and pour over the fish ; let stand an hour, then drain, roll in corn meal, and fry in deep fat. Serve with Quick Mayonnaise Dressing Refer to December 8. Potato Croquettes Refer to December 7. Qanberry Pie Mix I ){ cups of sugar with i tablespoon cornstarch, and add to i pint of cranberries which have been picked over, washed, and chopped ; add Yi cup hot water, and cook until thickened ; then fill into a plate lined with pastry, refer to November 9. Cover with a lattice of pastry strips, and bake about Yz hour in a moderate oven. February 12 Oat CereaL Refer to November 4. Creamed Codfish* Refer to November 6. igo DAILY LIVING Toasted Squash Biscuit Split the left-over squash biscuit, butter, and brown on the cut side in a hot oven. Coffee* Refer to November i. Potato Soup* Refer to January i6. Cheese Croutons* Refer to February 3. Peaches Canned* Refer to November 1 8. Whipped Cream Refer to November 4 using ^ cup Hood's medium cream. Smelts Baked in Cream Bone I yz pounds smelts, dip in Hood's light cream, then in flour ; season with salt. Place in buttered pan and bake about 10 minutes in a hot oven. Serve on a bed of Shredded Potatoes Pare and slice potatoes in y% inch slices, then cut in y% inch strips. Soak about i hour in water, drain, dry between towels and fry in deep fat. Drain on brown paper, and season with salt. February 13 Wheat Cereal* Refer to November 2. Baked Potatoes* Refer to November 4. Oven Broiled Bacon* Refer to December 3. Coffee* Refer to November i. Scalloped Oysters* Refer to December 11. HOOD'S MILK igi Hot Biscuit* Refer to November 7. Orange Trifle Refer to fruit trifle, December 9. Baked Beans* Refer to November 7. Steamed Graham Bread* Refer to January 2. Baked Custards* Refer to November 7. February I4 Fish Balls* Refer to November 8. Reheated Graham Bread* Refer to November i . Coffee^ Refer to November i . Grapefruit* Refer to January 3. Stuffed Leg of Lamb Order a 5 pound short leg of lamb, with the bone removed. Stuff, and fasten and proceed as for roast lamb, refer to November 22. Cracker Stuffing Mix I cup rolled cracker crumbs, ]4, cup Hood's but- ter, melted, ^ teaspoon salt, i teaspoon poultry season- ing, and y^ cup boiling water. Currant Jelly Sauce Add Yz cup currant jelly which has been beaten with a silver fork until soft to i ^ cups gravy, refer to November 8. Steamed Rice* Refer to November 4. Boiled Squash* Refer to November 12. 192 DAILY LIVING Vanilla Ice Cream* Refer to November i . Welsh Rarebit* Refer to November 8. February 15 Oat CereaL Refer to November 4. Rice Griddle Cakes. Refer to November 5 . Coffee* Refer to November i . Reheated Baked Beans* Refer to November i. Toasted Brown Bread* Refer to November 2. White Nut Cake Cream }{ cup Hood's butter, add ^ cup sugar and the whites of two of Hood's eggs beaten stiff ; mix and sift i cup flour with i % teaspoons baking powder, and add alternately with ^ cup Hood's milk to the first mixture ; add >^ cup nut meats, cut in small pieces, and ^ teaspoon vanilla. Bake in i dozen small tins 15 to 20 minutes. Baked Apples* Refer to November i. Sliced Cold Lamb* Prepared February 14. Peas Creamed Drain and rinse i can peas. Reheat % can peas in I cup white sauce, refer to November 6. Mashed Potatoes* Refer to November I Reheated Gravy; Prepared February 14. Chocolate Charlotte Melt I square Baker's chocolate ; add ^ cup pow- dered sugar and gradually >^ cup Hood's light cream, HOOD'S MILK 193 remaining after the cream is whipped. Cook until smooth ; then add y^ tablespoon granulated gelatin soft- ened in 2 tablespoons cold water ; then add ^ cup more sugar and y^, tablespoon vanilla. Strain and cool; when the mixture begins to thicken add the whip from 2>^ cups Hood's light cream. Mould and chill. February 16 Oat CereaL Refer to November 4. Fried Potato Cakes. Refer to November 2. Coffee. Refer to November i . Baked Bean Cream Soup* Refer to December 7. Crisp Crackers* Refer to December 23. Boiled Dressing. Refer to November 2. Asparagus Salad Drain and rinse with cold water i can of "Oneida Community" asparagus. Season Yt, of the asparagus with salt. Mound on lettuce leaves, and cover with y^, recipe boiled dressing. Lamb and Pea Stew Cut the remaining roast lamb into small pieces, dredge with flour, season with salt, add any remaining gravy, and cover with cold water. Simmer about 2 hours ; add y^, can of peas, drained and rinsed. Thicken with flour diluted with cold water to pour, and cook 10 minutes longer. Boiled Potatoes* Refer to November 3. Nut Cakes. Prepared February 15. 194 DAILY LIVING February 17 Oat CereaL Refer to November 4. Creamed Potatoes^ Refer to November 4. Graham Muffins^ Refer to November 3. Coffee* Refer to November i. Asparagus on Toast Reheat ^ can *' Oneida Community" asparagus, which has been drained and rinsed, in boiUng water to cover. Drain, season with salt, arrange on sUces of toasted bread, and pour over 2 tablespoons Hood's butter, melted. Celery and Nut Salad Wash, and cut into small pieces the tender part of ^ bunch of celery. Shred }^ head of lettuce and arrange on salad dish. Then lay on the lettuce the prepared celery, seasoned with salt. Cover with ^ the recipe boiled dressing, and garnish with y^ cup walnut meats- broken in pieces. Roast Pork Order a sparerib of pork weighing about 4 pounds, wipe, sprinkle with salt, dredge with flour, and roast between 3 and 4 hours, basting with the fat in the pan. Gravy* Refer to November 8, Boiled Potatoes* Refer to November 3. Boiled Onions* Refer to November 8. Rice Pudding* Refer to December 14. HOOD'S MILK 195 February 18 Oat Cereal, Refer to November 4. Hashed Brown Potatoes* Refer to December 24. Oven Broiled Bacon* Refer to December 3. Coffee* Refer to November i . Sweet Potato Soup Use sweet potatoes in place of white potatoes, refer to January 16. Cheese Balls with Dressed Lettuce Shape I of Hood's cottage cheeses into small balls, arrange on shredded lettuce, and pour over a French dressing, refer to November 7. Crisp Crackers* Refer to December 23. Fricassee of Pork Cut the remaining pork from the bones, and into small pieces. Brown 3 tablespoons pork fat, add 4 tablespoons flour and brown, and add gradually 2 cups hot water. Stir until thickened, then add the pieces of pork ; sea- son with salt, and cook slowly ^2 hour. Boiled Potatoes* Refer to November 3. Mashed Turnips* Refer to November 6. Tapioca Cream. Refer to December 19. February 19 Oat Cereal* Refer to November 4. Creamed Potatoes* Refer to November 4. igG DAILY LIVING Corn Cake* Refer to December i. Coffee* Refer to November i. Creole Oysters Pick over i pint oysters, cook until plump, drain, and reserve the liquor. Cook 3 tablespoons Hood's butter with 3 cloves, a bit of bay leaf, and a slice of onion, 2 minutes. Remove the seasonings, add 3 tablespoons flour and gradually ^ cup oyster liquor, and i cup canned tomatoes. Reheat the oysters in the sauce, add salt, pepper and serve with toasted bread. Sweet Milk Griddle Cakes* Refer to January i . Baked Stuffed Halibut Remove the skin and bone from i}( pounds halibut, to make 2 fillets. Lay i fillet in pan on strips of salt pork ; cover with a dressing prepared by melting 3 table- spoons Hood's butter and adding % cup rolled cracker crumbs, salt, pepper and a few drops onion juice. Then lay on the dressing the other fillet of halibut. Season with salt and bake about 40 minutes in a moderate oven. Mashed Potatoes. Refer to November I. Delmonico Celery Prepare as Delmonico potatoes, refer to January 7, using celery in place of potatoes. Apple Dumplings* Refer to November 4. Molasses Sauce* Refer to December 30. February 20 Oat Cereal* Refer to November 4. Creamed Codfish* Refer to November 6. HOOD'S MILK 197 Reheated Baking Powder Biscuit Refer to November 12. Coffee Refer to November i . Baked Cod with Tomato Sauce Prepare tomato sauce, refer to December 12. Lay in a baking pan, on 2 strips of wet cheese cloth, 2 sUces of cod steak, weighing i % pounds. Pour over the fish j^ the tomato sauce, season with salt and bake about >^ hour in a hot oven. Remove to platter and serve with re- maining sauce poured around the fish. Fried Potato Cakes. Refer to November 2. Hot Fried Biscuits Refer to January 12. Baked Kidney Beans^ Refer to December 26. Steamed Brown Bread with Raisins Refer to January 23. Butter Cake In preparing use the yolks of 2 of Hood's eggs and I whole ^gg. Refer to November 1 1 . Maple Frosting Boil y\ cup maple syrup to the thread degree and use with the whites of 2 of Hood's eggs. Proceed as for boiled frosting, refer to January 8. February 21 Reheated Beans^ Refer to November i. Reheated Brown Bread* Refer to November i . igS DAILY LIVING Coffee* Refer to November i. Grapefruits Refer to January 3. Casserole of Chicken Cut a 2 ^ pound broiler or young chicken into pieces for serving, and fry in Hood's butter with i small onion. Put in casserole with i Y^ cups water. Cover and cook % of an hour, or until nearly tender, then add i }^ dozen potato balls, parboiled 5 minutes, and let cook 1 minutes more. Potato Balls Refer to January 17. Boil the remaining potatoes after cutting in pieces of uniform size. Julienne Vegetables Cut I carrot and i small turnip into J^ inch slices, then in y% inch strips. Cook in casserole with the chicken, after parboiling 5 minutes in boiling salted water. Hot Indian Pudding Refer to November 5 and serve with ;^ the recipe vanilla ice cream, refer to November i. Welsh Rarebit* Refer to November 8. Vanilla Ice Cream with Chocolate Sauce Refer to November i . February 22 Wheat Cereal* Refer to November 2. Oven Broiled Bacon. Refer to December 3. Hashed Brown Potatoes* Refer to December 24. HOOD'S MILK 199 Vegetable Salad Use left over vegetables in preparing the salad. Add I cup cold boiled potatoes to left over baked kidney beans, season with salt and onion juice. Moisten with i^ recipe dressing and mound on a salad dish. Cream Boiled Dressing Mix Yri tablespoon each salt, sugar, i tablespoon flour, i^ teaspoon mustard, and a few grains paprika, add the yolks of 2 of Hood's eggs unbeaten and i cup Hood's light cream. Cook until slightly thickened, then add 2 tablespoons vinegar gradually and continue thick- ening. Add the white of i of Hood's eggs beaten stiff and cook i minute. Brown and White Bread Sandwiches Prepare sandwiches as bread and butter sandwiches, refer to December 25, using i slice each of brown and white bread. Butter Cake* Prepared February 20. Scotch Broth* Refer to Novmber 1 1. Irish Moss Blanc Mange Refer to February 10. February 23 Oat CereaL Refer to November 4. Creamed Scrambled Eggs* Refer to December 2. Toasted Bread. Refer to November i. Coffee. Refer to November i. Baked Apples* Refer to November i. 200 DAILY LIVING Fruit Biscuit Roll out yl of the dough prepared for bread. Spread with Hood's butter melted and sprinkle with cut raisins. Roll up like a jelly roll. Cut in 12 pieces. Place cut side up on an inverted buttered pan. Let rise again and bake about 25 minutes in a moderate oven. Butter Cake« Prepared February 20. Cocoa^ Refer to December 13. Fricassee of Lamb* Refer to November 12. Boiled Potatoes* Refer to November 3. Steamed Graham Pudding Use graham flour in place of white flour and proceed as for steamed fruit pudding, refer to November 20. Foamy Sauce Beat the white of i of Hood's eggs stiff, add % cup powdered sugar and continue beating, then add ^ cup Hood's milk, scalded, and % teaspoon vanilla. February 24 Oat CereaL Refer to November 4. Creamed Potatoes. Refer to November 4. Rye Muffins* Refer to November 7. Coffee. Refer to November i. Lamb Barley Broth Soak ^ cup barley over night in i quart cold water. Cook in the same water until soft, adding the last half hour of cooking the stock left from the fricassee of lamb. Season with salt. HOOD'S MILK 20I Cheese Croutons Refer to February 3. Apple Fritters Use apples in place of bananas, refer to banana fritters, November 6. Currant Jelly Sauce* Refer to November 6. Baked Fillets of Flounder Order 2 pounds flounder, skinned and boned. Wipe and let stand in 2 tablespoons each oil and vinegar i hour. Drain, season with salt and spread on Yt. each fillet mashed potato, refer to November i. Fold the other half over it. Put in a baking dish, add Y^, cup Hood's milk and bake about 1 5 minutes in a hot oven. Serve with mashed potatoes and Cream Dressing* Prepared February 22. Mince Pie. Refer to November 26. February 25 Indian Meal Mush Add I Y^ cups cold water to i cup granulated corn meal and i teaspoon salt. Stir into 2 cups Hood's milk, scalded, and cook 3 hours in the double boiler, preparing the day before serving and then reheating for breakfast. Pack the left over cereal into a buttered mould, like a pound baking powder box, cover and keep in a cool place. Baked Apples* Refer to November i . Toasted Bread. Refer to November i. Coffee* Refer to November i . 202 DAILY LIVING Cream of Pea Soup Use I can peas in place of corn, refer to cream of corn soup, February lo. Crisp Crackers* Refer to December 23. Peaches and Cream* Refer to November 18. Ginger Drop Cakes Melt y^ cup Hood's butter in Yz cup boiling water, add I cup molasses, mix and sift 2 % cups flour with i % teaspoons each soda and ginger and ^ teaspoon salt. Add to the first mixture, beat well, and add enough more flour, if necessary, to make a batter stiff enough to drop slowly from the spoon. Drop from a tablespoon onto a buttered inverted baking pan and bake in a slow oven. Broiled Chicken* Refer to January 14. Steamed Rice* Refer to November 4. February 26 Fried Mush Remove the left over mush from the mould. Cut in ^ inch slices, roll in flour and brown on both sides in a smoking hot frying pan, using Hood's butter. Apple Sauce* Refer to December 12. Rice Muffins* Refer to February 4. Coffee* Refer to November i. Salt Fish Hash Omit the ^gg from fish balls, refer to November 8. Fry until brown 3 slices salt pork, and proceed as for cooking corned beef hash, refer to February i o. HOOD'S MILK 203 Buttermilk Rolls Add I teaspoon soda dissolved in i tablespoon hot water to i cup Hood's buttermilk. Add 2^ cups flour with y^ teaspoon salt. Beat until light, then bake about 25 minutes in iron gem pans. Makes 2 dozen. Ginger Drop Cakes. Prepared February 25. Fried Cod Steak Wipe i^ pounds cod steak cut in Y^ inch slices. Season with salt, roll in corn meal and fry slowly in pork fat until the fish is dry and well browned on both sides. Butter Gravy* Refer to November 3. Boiled Potatoes* Refer to November 3. Queen Pudding* Refer to November 6. February 27 Oat Cereal* Refer to November 4. Hashed Fish* Refer to November 14. Toasted Bread* Refer to November i. Coffee* Refer to November i . Corn Chowder* Refer to December 1 1 . Reheated Buttermilk Rolls Refer to reheated baking powder biscuit, November 1 2. Ginger Drop Cakes* Prepared February 25. Tea* Refer to November i. Baked Beans* Refer to November 7. Brown Bread* Refer to November 7. 204 DAILY LIVING Caramel Custards Caramelize 5^ cup sugar, refer to caramel ice cream, December 6, add to scalded milk in baked custards and prepare as custards, refer to November 7. February 28 Reheated Baked Beans* Refer to November i . Corn Cake* Refer to December i . Coffee* Refer to November i . Roast Beef Order 4 pounds beef cut from the face of the rump and proceed as for roast lamb, refer to November 22. Roast Potatoes. Refer to November 22. Yorkshire Pudding Beat 2 of Hood's eggs until thick, add }{ teaspoon salt, I cup flour, i cup Hood's milk, and beat v^ith the egg beater until perfectly smooth. One half hour before the meat has finished cooking, put the roast beef fat in a cake tin to cover the bottom of the tin. Turn in the mixture ; it requires a pan to have the pudding j4 inch in thickness. Bake about 25 minutes in a hot oven, basting with the roast beef fat. Cut into squares for serving. Mashed Turnips* Refer to November 6. Milk Sherbet. Refer to November 8. Eggs with Tomato Sauce (chafing dish) Melt I tablespoon Hood's butter, add i cup canned tomatoes, using the thick part, and ^ onion cut fine. Cook vmtil the onion is soft and the tomato is thick. Season, with salt, turn into bowl and cover. Prepare HOOD'S MILK 205 scrambled eggs, refer to November 4, and serve the 2 dishes together. Toasted Brown Breads Refer to November 2. A Perfect Milk is a Perfect Food " Butter is produced from cream by churning. This causes all the fat globules in the cream to run together into a solid mass, while the fluid part, containing almost all the sugar and most of the casein, remains in the form of buttermilk. The flavor and aroma of butter are due to the growth of organisms in the cream during ripening. . . . The most striking chemical character- istic of butter fat is its richness in those fatty acids (butyric, caproic, capric and caprylic) which are soluble in water. Of these it contains about 7 per cent. Butyric acid, indeed, may be said to be the hall-mark of butter, from which it derives its name. Of the insoluble fatty acids present olein is the most abundant. Butter fat contains 40 per cent olein. This means that it has a low melting-point (31-31° C), and that in its turn implies, for reasons we have already discussed, that it is easily digested and absorbed. As a matter of fact, butter is the most easily digested of fatty acids. The fat of the human body has also a large proportion of olein, and melts at an even lower temperature than butter (25° C). The fact that butter fat approximates so closely to it in its proportion of olein may perhaps help to explain the great value of butter as a food. " The ease with which butter is digested renders it of great value as a source of fat in the diet of sickness. In phthisis, diabetes and many forms of dyspepsia patients can take one- fourth pound of it a day without difficulty, and with great advan- tage to their nutrition. Cooked butter, on the other hand, is much more apt to disagree, probably owing to the liberation of fatty acids in it by the heat employed in cooking. The absorption of butter in the intestine is very complete, even when one-fourth pound of it is taken per day, less than .5 per cent is wasted. This is a more favorable result than would be obtained with any other form of fat, and should teach us that it may be well to give butter a fair trial before having recourse to cod liver oil or other medicinal fatty preparations. "Robert Hutchinson, M.D., Edin., F.R.C.P., " Assistant Physician to the London Hospital and to the Hospital for Sick Children^ Great Ortnand Street." 206 DAILY LIVING Cost of Living for Febrtiary February 1=8 February 8slS 2}4 lbs. butter $0.98 1 3 quarts milk at 9 cts i . 1 7 7 jars light cream at 7 cts.. . .49 I doz. eggs 45 I jar medium cream 10 I cottage cheese 05 ^ lb. cheese 11 Cereal 08 Coffee at 35 cts. lb 28 y2 lb. figs 08 2^ of the pot roast 40 Tomatoes 03 Chocolate 03 I ^2 pts. oysters 30 Marmalade 08 }4 pk. spinach 15 Rice 08 Lettuce 08 Bananas, i doz , 20 Oil 05 Molasses and vinegar 04 Graham and Indian meal . . . .04 3 yeast cakes 06 ^ lb. lower round oS Flour 20 Sugar 18 Vegetables 05 Spices and salt 02 4 lbs. haddock 28 Pickles 04 Codfish 02 Split peas 03 Crackers, I lb 10 Lard 05 Nut meats 10 Cabbage, 3 lbs 09 ^ lb. bacon 04 i^ lbs. forequarter chops.. .18 Apples 05 Buttermilk, i pt. 04 ^ of 4 lb. chicken, 72 cts... . .36 3 oranges 07 Cocoa 02 Potatoes 10 Total ^7.43 12 qts. milk at 9 cts $1.08 9 half pint jars light cream. . .63 1 doz. eggs 45 2)4 lbs. butter at 39 cts 98 Jar medium cream 10 ^2 lb. cheese 11 Cottage cheese 05 Coffee 28 Cereal 08 )4 chicken 36 4 lbs. thick end brisket at 16 cts. 64 Corn and graham meal 04 Vegetables 10 Nut meats 10 8 oranges 18 3 yeast cakes 06 Orange marmalade 04 Lard 05 Tomatoes 03 Flour 20 Sugar 18 Irish moss 01 Can of corn 15 2 grapefruit 15 Ice and salt 07 I lb. prunes 12 Gelatin and 1 lemon 06 Macaroni 03 Squash, 3 lbs 09 I lb. halibut 25 Oil 07 T pt. cranberries 06 Codfish 05 Peaches, I pt 10 Currant jelly 03 Apples 05 Potatoes .10 Spices and salt 02 I ^ lbs. smelts 23 X lb. bacon 04 I pt. oysters 20 ^ of a 5 lb. leg lamb, 90 cts. .30 Beans c8 Chili sauce 04 Total P.04 HOOD'S MILK 207 February 15-22 2>^ lbs. butter $0.98 12 qts. milk 1.08 II half pt, jars light cream. . .77 1 doz. eggs 45 2 cottage cheeses 10 Yz lb. cheese 11 Coffee at 35 cts. a lb 28 Apples 05 Potatoes 10 Cereal 06 % of roast lamb 60 Can peas 15 Chocolate 04 Gelatin 02 Nut meats 10 Crackers 05 Can asparagus, " Oneida Community " 35 Lettuce 08 Corn and graham meal 03 2 yeast cakes 04 Celery 12 4 lbs. roast pork 60 Vegetables 05 Rice 01 X lb. bacon 04 Spices and salt ■. .02 Tapioca .01 Sugar 18 Flour 20 Baking powder 02 Pint oysters 20 Tomatoes 01 Ice and salt 04 Maple syrup 08 I % lbs. halibut 25 Codfish 02 lYi lbs. cod steak .21 1 qt. beans 10 Oil.- : 05 Raisins 01 2 grapefruit 15 zYz lb. broiler 58 Total for week ^8.39 February 22=28 2% lbs. butter $0.98 8 jars light cream 56 12 quarts milk 1.08 \Y doz. eggs at 45 cts 68 Y lb. full cream cheese 11 Cottage cheese 05 Coffee at 35 cts. a lb 28 Flour 20 Sugar 18 Spices and salt 02 Cereal 05 Baking powder 02 Potatoes 10 Bacon 04 4 lbs. forequarter lamb 40 Sea moss 01 Vanilla 04 2 yeast cakes 04 Apples 10 Raisins 02 Cocoa 02 Rye and Indian meal 05 Barley 01 Currant jelly 05 2 lbs. flounder 30 Mince meat 05 Lard 05 2 lb. broiler 46 Crackers 10 Can peas 15 Rice 03 Maple syrup 05 Salt fish 03 Pt. buttermilk 04 Molasses and vinegar 04 I Y lbs. cod steak 21 Can corn 12 Tea 01 Beans and salt pork 12 Chili sauce and pickles 08 4 oranges 09 Y roast beef, 60 cts 20 3 lemons 07 Ice and salt 05 Tomato 02 Total for week ^7-36 Total for month 53I--2 208 DAILY LIVING L'O^verins tKe Cost February 1=8 Omit 7 jars light cream ^0.49 Medium cream 10 Chocolate 03 Nut meats 10 Pickles 04 Omit bananas and oranges, 27 cts., use apples, 3 cts. .24 Serve scalloped potato, 6 cts., in place of broiled oysters, 23 cts 17 $1-17 February 8 "15 7 jars light cream ^0.49 Coffee 28 Omit medium cream 10 Nut meats 10 Currant jelly 03 Chili sauce 04 Use apples, 10 cts., in place of marmalade, grape- fruit, oranges and prunes, 49 cts 39 Potato soup, 10 cts., for corn soup, 21 cts II Use 4 lbs. haddock, 28 cts., in place of halibut and smelts, 48 cts 20 Use macaroni and cheese, 5 cts., in place of scalloped oysters, 33 cts 28 $2.02 S0.49 .28 February 15=22 7 half pint jars light cream, Coffee Nut meats 10 Cottage cheese 05 Maple syrup 08 2 grapefruit, 15 cts., use apples, 2 cts 13 %. lb. bacon 04 Celery 12 Omit casserole of chicken, 58 cts., use English beef soup, ID cts 48 .1.77 February 22=28 7 jars light cream ^0.49 Raisins 02 Maple syrup 05 Use potato soup in place of pea soup 14 Chili sauce and pickles 08 Use xYz lbs. f orequarter lamb chops, 18 cts., in place of broiler, 46 cts 28 ;^i.o6 Total for month ^6.02 HOOD'S MILK 209 Household Hints Milk is scalded when a scum has formed on top and beads around the edge of the milk. Milk should always be scalded over hot water, and not put in a saucepan to be placed directly over the fire, to reach the boiling point. Milk should not be scalded in a dish where strong odored vegetables, like onions, have been cooked. Milk should always be kept in the bottle until ready to use and the amount necessary turned out. The cap should always be kept in the bottle. White Sauce may be prepared for use for two days and the amount necessary measured. The Liquid measure is always the sauce measure. To Butter Cake Tins always melt the butter, allow the salt to settle and use a butter brush. To Soften Butter for creaming in the cake, rinse the cake bowl with boiling water, allow the butter to stand for 2 minutes, and then cream, using a wooden spoon. Butter should be creamed, and not melted, unless specified, for cake making, as melted butter changes the consistency of the cake. Melted Butter should be melted and then measured, or measure scant the amount required and then melt. Butter, Milk and Cream should be kept apart from other food in the ice box if possible, and should always be kept in a low temperature except when in actual use. 210 DAILY LIVING Children's Party Suggestions Birthday Cake Beat the yolks of 6 of Hood's eggs until thick, add i cup sugar gradually and continue beating ; then add i table- spoon lemon juice and the whites of the eggs beaten stiff. When the whites are partially stirred in sift in i cup flour and cut and fold in. Bake i hour in an angel cake pan. When cold frost with Ornamental Frosting Put the whites of 2 of Hood's eggs and 2 tablespoons confectioner's sugar in a bowl. Beat 2 minutes with a wooden spoon. Add confectioner's sugar, 2 tablespoons at a time, beating between each addition, until i cup of sugar has been used. Then add enough sugar to make of a consistency to spread. Cover with a thin frosting and decorate with candles. Add enough sugar to remaining frosting to make it stiff enough to hold in shape, and decorate the cake, using the pastry bag and tube. Nut Bread Sandwiches Refer to February 9 for entire wheat and nut bread. Slice thin, spread with butter and cut in fancy shapes. Serve with glasses of Hood's milk. Rolled Lettuce Sandwiches Butter fresh bread, cut thin, lay on a lettuce leaf, sprinkle with salt, roll and fasten with narrow ribbon. Orange Sherbet in Orange Shells Boil I quart water and i pint sugar together 20 minutes, add the juice from 6 oranges and 2 lemons. Cool, freeze, using 2 parts ice and i part salt. For pre- paring the shells, cut the oranges in halves, remove the HOOD'S MILK 211 pulp with a spoon, then rub through a strainer. The cut edge of the shell may be pointed, using the scissors. Cold Chocolate Melt 2 squares Baker's chocolate, add ^ cup sugar and I cup boiling water. Bring to the boil, then add to 3 cups Hood's milk, scalded. Cool, and just before serving add a piece of ice and beat with the egg beater. Serve with Hood's medium cream whipped. 212 DAILY LIVING Memoranda Month of March I - For the Invalid In using cold water, the water should be freshly drawn, . and for hot drinks the water should be freshly boiled. All hot drinks should be served hot, and the cold drinks cold. Never serve more than the patient is allowed at one time. Hot water is more stimulating than cold water, and quenches the thirst better. During an epidemic the water may be boiled, then covered, and cooled before serving. This renders it practically germ free. All hot milk should be heated over hot water, as then the temperature cannot be raised beyond 196 degrees. Milk heated to 2 1 2 degrees, or the boiling point, changes in value, and has been made astringent. Milk is a perfect food for infants and invalids. A complete milk diet is from I to 3 quarts daily. The taste of the milk should be altered occasionally for its perfect digestion. The change from the milk to the solid diet should be gradual. The fruit drinks are valuable for their acids, and are cooling and soothing in fevers. The egg nogs are used when a concentrated diet is required, and, like milk, should be sipped slowly, rather than taken rapidly. For the invalid, all eggs should be perfectly fresh, on account of the extra nourishment contained. Beef tea prepared by simmering the meat in the water is used as a stimulant, as the stimulating rather than the nourishing properties of the meat are drawn out into the water. Beef juice extracted from the broiled meat con- tains the nourishing properties of the meat. The several gruels are used with different results. 215 2i6 DAILY LIVING Oatmeal gruel is slightly laxative, and may be used in nearly all cases. The wheat gruels are astringent, and Indian gruel, on account of the fat contained, is not given in fevers. All food which contains starch should have long, slow cooking to swell and burst the starch grain, which ren- ders it more digestible. Bread is better served toasted for the invalid, as during the process the starch changes into the first stage of digestion, the same as the action of the saliva on the food, which is often lacking with the invalid. Starchy food should be used with caution where a con- centrated diet is required, as it adds bulk to the food. It has been said that a good sick room cook will save the digestion half its work. Nourishing food is a valuable aid to the physician in the recovery of the invalid, and should be studied in every home. UJ Z UJ O CO < u. Q o O I O CO lij I I- CD Z HOOD'S MILK 217 March I BreaRfast Oat Cereal Reheated Beans Toasted Brown Bread Coffee LuncKeon or Supper French Fruit Salad Bread and Butter Harrison Cake Tea Dinner Cold Roast Beef Spaghetti with Tomato Sauce Prune Souffle March 2 BreaKfast Oat Cereal Creamed Codfish Toasted Bread Coffee L-uncKeon or Supper Clam Bisque Hot Biscuit Stewed Prunes Harrison Cake Dinner Beef Croquettes French Fried Potatoes Banana Pudding Boiled Custard March 3 BreaKfast Indian Meal Mush Bread Omelet Graham Muffins Coffee LtincKeon or Supper Macaroni with Cheese Harrison Cake Sliced Oranges Boiled Custard Dinner Carni Con Chili Georgian Sweet Potatoes Dressed Lettuce Baked Bananas Bread and Butter 2i8 DAILY LIVING March 4 BreaKfast Fried Mush Maple Syrup Baked Apples Coffee L'UncKeon or Supper Black Bean Soup Crisp Crackers Canned Peaches Bread and Butter Dinner Baked Haddock Hollandaise Sauce Boiled Potatoes Frozen Rice Pudding March 5 BreaKfast Oat Cereal Milk Toast Apple Sauce Coffee L'tincHeon or Supper Scalloped Fish and Oysters Cottage Cheese and Jelly Crackers Dinner Nut Loaf Broiled Potatoes Chocolate Pudding Medium Cream March 6 BreaKfast Wheat Cereal Oven Broiled Bacon Baked Potatoes Coffee LtincKeon or Dinner Reheated Nut Loaf Cabbage Scalloped with Cheese Hot Biscuit Dried Apple Pie Dinner or Supper Beans with Tomato Sauce Boston Brown Bread Pickles Maple Custards HOOD'S MILK 219 March 7 BreaKfast Creamed Beef Reheated Brown Bread Coffee Dinner Chicken Southern Style Steamed Rice Currant Jelly Custard Ice Cream Tea Raisin and Nut Sandwiches Ice Cream Harrison Cake March 8 BreaKfast Wheat Cereal Toasted Brown Bread Reheated Beans Coffee I^uncHeon or Stipper Rice Omelet Baking Powder Biscuit Coffee Jelly Dinner Chicken Croquettes White Sauce with Peas Toasted Bread Steamed Pudding Custard Sauce March 9 BreaKfast Oat Cereal Buttermilk Griddle Cakes Maple Syrup Coffee L'tincHeon or Stipper St. Germain Pea Soup Hot Biscuit Canned Quinces Dinner Broiled Steak with Onions Mashed Potatoes Irish Moss Blanc Mange 220 DAILY LIVING March 10 BreaKfast Oat Cereal Potato Puff Toasted Bread Coffee LtixicKeon or Supper Bean Rarebit Toasted Bread Buttermilk Doughnuts Dried Apple Sauce Dinner Fish Chowder Pickles Lemon Pie Lemon Filling Meringue March U BreaKfast Wheat Cereal Oven Broiled Bacon Baked Potatoes Coffee I^tincHeon or Supper Split Pea Soup Crisp Crackers Tarts Dinner Fish Timbals Hollandaise Sauce French Fried Potatoes Coffee Mousse March 12 BreaKfast Oat Cereal Scalloped Tomatoes Rye Muffins Coffee I^tincHeon or Supper Baked Macaroni with Cheese Buttermilk Doughnuts Glasses of Milk Dinner Corn Chowder German Apple Cake Maple Sauce HOOD'S MILK 221 March 13 BreaRfast Oat Cereal Creamed Codfish Toasted Bread Coffee Dinner or L'tincHeon Scalloped Clams Cheese and Jelly Hot Biscuit Supper or Dinner Baked Beans Steamed Graham Bread Hermit Cookies Sliced Oranges March 14 BreaRfast Beans Reheated Reheated Graham Bread Buttermilk Doughnuts Coffee Dinner Boiled Leg of Lamb Caper Sauce Boiled Potatoes Creamed Onions Frozen Chocolate Whipped Cream Tea Frozen Chocolate Whipped Cream Hermit Cookies March 15 BreaRfast Oat Cereal Creamed Potatoes Rye Muffins Coffee LtincHeon or Supper Tomato and Rice Soup Bread and Butter Hermit Cookies Cottage Cheese Dinner Cold Boiled Lamb Mint Sauce French Fried Potatoes Indian Pudding 222 DAILY LIVING March 16 BreaRfast Wheat Cereal Reheated Beans Toasted Brown Bread Coffee I^tincHeon or Supper Potato Soup Crisp Crackers Fruit Biscuit Orange Jelly Dinner Lamb Souffle Mint Jelly Moulded Cheese Salad Bread and Butter March \7 BreaRfast Oat Cereal Baked Potatoes Creamed Codfish Coffee LuncHeon or Supper Stewed Lima Beans Toasted Bread Hermit Cookies Jelly Dinner Baked Halibut Horseradish Hollandaise Duchess Potatoes Angel Cake Canned Peaches March 18 BreaRfast Oat Cereal Sweet Milk Griddle Cakes Maple Syrup Coffee LuncKeon or Supper Fish Omelet White Sauce Baking Powder Biscuit Sliced Oranges Dinner Baked Broiler Chicken Broiled Potatoes Dressed Lettuce Savory French Dressing Stewed Prunes Bread and Butter HOOD'S MILK 223 March 19 BreaKfast Oat Cereal Creamed Potatoes Rye Muffins Coffee L-tmcKeon or S\ippex* Hulled Corn Bread and Butter Hermit Cookies Jellied Prunes Dinner Fish Chowder Pickles Hot Gingerbread Full Cream Cheese March 20 BreaKfast Shredded Wheat Biscuit Dried Beef with White Sauce Baked Potatoes Coffee LruncKeon or Dinner Fish Croquettes Whole Wheat Bread and Butter Ginger Cakes Whipped Cream Dinner or Supper Baked Kidney Beans Steamed Graham Bread Custard Pie March 2\ BreaKfast Corn Griddle Cakes Reheated Graham Bread . Coffee Oranges Dinner Boiled Fowl Mashed Potatoes Boiled Onions Maple Mousse Tea Cold Baked Beans Toasted Graham Bread Tarts Fruit Cream 224 DAILY LIVING March 22 BreaRfast Shredded Wheat Biscuit Fried Potato Cakes Spider Corn Cake Coffee LtincHeon or Supper Kidney Bean Salad Horseradish Dressing Bread and Butter Rice Pudding Dinner Chicken Bechamel French Fried Potatoes Corn Custard Orange Short Cake Whipped Cream March 23 BreaRfast Scotch Oatmeal Toasted Bread Creamed Codfish Coffee I^uncHeon or Supper White Cream Soup Hot Biscuit Chocolate Raisin Cake Canned Fruit Dinner Irish Stew Dumplings Bread and Fruit Mould March 24 BreaRfast Moulded Scotch Oatmeal Coffee Sweet Milk Griddle Cakes Maple Syrup LtincKeon or Supper Raw Oysters Cocktail Sauce Bread and Butter Chocolate Raisin Cake Cottage Cheese Dinner Lamb Fricassee Boiled Potatoes Mashed Turnips Sliced Oranges Bread and Butter HOOD'S MILK 225 March 25 BreaKfast Wheat Cereal Hashed Brown Potatoes Oven Broiled Bacon Coffee LtincKeon or Stxpper Lamb Cream Soup Crisp Crackers Stewed Prunes Chocolate Raisin Cake Dinner Planked Steak Potato Roses Buttered Beets Rice Pudding March 26 BreaKfast Oat Cereal Boiled Eggs Toasted Bread Coffee L'U.ncHeoii or Stipper Steamed Rice with Cheese Prune Pie Dinner Salt Fish with Salt Pork Boiled Potatoes Pickled Beets Steamed Pudding Hot Custard Sauce March 27 BreaKfast Oat Cereal Potatoes Creamed with Salt Fish Coffee Dinner or L'U.ncHeon Tripe with Tomato Sauce Fried Biscuit Stewed Figs Whipped Cream Dinner or Stipper Baked Beans Boston Brown Bread Caramel Custard 226 DAILY LIVING March 28 BreaRfast Fish Balls in Pork Fat Reheated Brown Bread Coffee Grapefruit Dinner Roast Chicken Gravy Mashed Potatoes Boiled Spinach Chocolate Rice Meringue Tea Creamy Welsh Rarebit Crackers March 29 BreaRfast Wheat Cereal Reheated Baked Beans Toasted Brown Bread Coffee I^txncHeon or Supper Potato Soup Spinach Salad Hard Boiled Eggs Boiled Oil Dressing Bread and Butter Dinner Chicken Croquettes Shredded Potatoes White Sauce Canned Fruit Baking Powder Biscuit March 30 BreaRfast Oat Cereal Baked Beans Toasted Bread Coffee LrtJLncHeon or Supper Macaroni Baked with Tomato Buttermilk Doughnuts Dinner Cod Boiled in Milk Fish Sauce Boiled Potatoes Dressed Lettuce Indian Pudding HOOD'S MILK 227 March 31 BreaRfast Wheat Cereal Creamed Potatoes Corn Cake Coffee L'UiiicKeoxi or Supper Cream Fish Soup Crisp Crackers Buttermilk Doughnuts Full Cream Cheese Dinner Fish and Potato Cutlets Buttermilk Rolls Mince Pie A Perfect Milk is a Perfect Food " In all stages and conditions of life milk is a valuable and wholesome, often a necessary, food. It is especially valuable to the young, and Dr. Willard Parker was fond of saying: 'If you would have your children lambs, give them milk;' if lions, feed them upon meat.' Mary E. Green, M.D., '■^Member of the American Medical Association^ Member of the Jury of Awards on Foods, World's Columbian Exposition:^ 228 DAILY LIVING MarcK 1 Oat CereaL Refer to November 4. Reheated Beans* Refer to November I. Toasted Brown Bread* Refer to November 2. Coffee* Refer to November i . French Fruit Salad Shred % head lettuce and arrange on salad dish, then use fruit according to season, using in this salad 4 oranges and Yz cup walnut meats broken in pieces and i apple cut in strips. Pour over a French dressing, refer to November 7. Harrison Cake Cream ^ cup Hood's butter, add % cup sugar. Then add % pound currants and % pound seeded raisins cut in small pieces. Add 2 of Hood's eggs well beaten. Mix and sift 3 cups flour with i teaspoon each soda and cinnamon, and % teaspoon each clove and allspice, and add alternately with ^ cup Hood's milk and yz cup molasses to the first mixture. Bake in a loaf in a deep pan 2 hours in a slow oven. Tea* Refer to November i . Cold Roast Beef* Prepared February 28. Spaghetti with Tomato Sauce Use Y, package spaghetti. Take spaghetti in hand, dip the ends in boiling salted water, and as it softens it will bend, and may be coiled under water. Cook as macaroni with tomato sauce, refer to January 8. Prune Souffle* Refer to December 29. HOOD'S MILK 229 MarcK 2 Oat CereaL Refer to November 4. Creamed Codfish* Refer to November 6 Toasted Bread* Refer to November i . Coffee* Refer to November i . Clam Bisque Pick over and drain i pint of clams. Save liquor and add to it 3/s cup water and the clams, which have been chopped. Bring slowly to the boiling point and simmer 5 minutes. Strain and pour upon slowly 2 }^ tablespoons each Hood's butter and flour cooked together. Scald i pint Hood's milk with i sUce onion and bit of bay leaf. Strain into clam liquor and season with ^ teaspoon salt, ys teaspoon pepper. Serve with the white of i of Hood's eggs beaten stiff and added last. Hot Biscuit* Refer to November 7. Stewed Prunes* Refer to December 4. Harrison Cake* Prepared March I. Beef Croquettes Use cold roast beef and prepare as lamb croquettes, refer to January 12. French Fried Potatoes* Refer to January 5. Banana Pudding Pour boiled custard over 4 bananas sliced thin. May be sprinkled with cocoanut if desired. Boiled Custard Mix ys cup sugar and the yolks of 3 of Hood's eggs, add 2 cups Hood's milk, scalded ; return to the double 230 DAILY LIVING boiler and cook until the mixture coats the spoon. Strain, cool, add a few grains salt and }^ teaspoon vanilla. MarcH 3 Indian Meal Mush Refer to February 25. Bread Omelet Soak y^ cup fine bread crumbs in ^ cup Hood's milk 10 minutes. Add to well beaten yolks of 3 of Hood's eggs, with % teaspoon salt. Fold in the whites of the eggs beaten stiff and cook as omelet, refer to December 5. Graham Muffins* Refer to November 3 . Coffee* Refer to November i . Macaroni with Cheese* Refer to December 9. Harrison Cake* Prepared March i. Sliced Oranges* Refer to December 2^. Boiled Custard* Prepared March 2. Carni Con Chili Prepare a 2 pound chicken for serving. Season with salt and pepper and fry in Hood's butter. Add % tea- spoon salt, ^ onion finely chopped, the chicken, and boiling water to cover. Cook until the chicken is tender, remove to serving dish, and thicken sauce with 2 table- spoons each Hood's butter and flour cooked together. Georgian Sweet Potatoes Season 4 mashed boiled sweet potatoes with Hood's butter, salt and pepper ; moisten with Hood's milk and HOOD'S MILK 231 beat thoroughly. Put in baking dish and pour over a syrup made by boihng 2 tablespoons molasses and i -tea- spoon Hood's butter together 5 minutes. Bake in the oven until browned. Dressed Lettuce* Refer to November 9. Baked Bananas* Refer to January 30. MarcK 4 Fried Mush* Refer to February 26. Baked Apples* Refer to November i. Coffee* Refer to November i . Black Bean Soup Soak I cup black beans over night. Drain, add 4 cups water and cook until soft ; rub through a sieve, fry out an inch cube of salt pork cut in small pieces. ^Add >^ onion cut finely, cook 5 minutes, add bean mixture. Mix I tablespoon flour, ^ teaspoon salt, 2 cloves, i^ teaspoon mustard, and add to i tablespoon Hood's butter melted. Stir into first mixture, strain and add 3^ lemon sliced finely. Crisp Crackers* Refer to December 23. Baked Haddock. Refer to November 13. Boiled Potatoes* Refer to November 3. HoIIandaise Sauce Add to y^, cup Hood's butter washed the yolks of 2 of Hood's eggs, a few grains paprika, i tablespoon lemon juice and y^ cup hot water. Cook over hot water until it thickens, stirring constantly. 232 DAILY LIVING Frozen Rice Pudding Cook ^ cup rice 5 minutes in a quantity of water, then drain and cook in the double boiler with 2 cups Hood's milk and % teaspoon salt until soft. Then add % cup powdered sugar and let stand until cold, add i tablespoon vanilla, and fold in % cup of Hood's medium cream beaten until solid, add the whites of 2 of Hood's eggs beaten stiff. Put in a mould and let stand packed in equal measures ice and salt about 2 hours. MarcH 5 Oat CereaL Refer to November 4. Milk Toast* Refer to December 27. Apple Sauce* Refer to December 12. Coffee* Refer to November i . Scalloped Fish and Oysters Parboil )^ pint oysters and proceed as for scalloped fish, refer to November 1 1, using the left over fish with the oysters. Cheese and Jelly Refer to November 5. Nut Loaf Mix I quart soft bread crumbs, % cup Hood's butter melted in % cup Hood's milk, 2 of Hood's eggs well beaten, or 2 Qgg yolks in place of i Qgg, % teaspoon salt, few grains paprika and i cup walnut meats broken in pieces, and 3/2 teaspoon poultry seasoning if desired. Bake in a buttered bread tin about Yz hour in a hot oven. Broiled Potatoes^ Refer to December 19. HOOD'S MILK 233 Chocolate Pudding Scald I pint Hood's milk. Melt 1% squares Baker's chocolate, add }i cup sugar and yi cup boiling water, and let cook until smooth and glossy. Then add to the scalded milk. Dilute }^ cup cornstarch with Hood's milk, using it cold, and add to the scalded milk. Stir until thickened and cook for 20 minutes. Add a few grains salt and serve cold with Hood's medium cream, unbeaten. MarcK 6 Wheat CereaL Refer to November 2. Oven Broiled Bacon* Refer to December 3. Baked Potatoes* Refer to November 4. « Coffee* Refer to November i . Reheated Nut Loaf* Prepared March 5. Cabbage Scalloped with Cheese Refer to November 5, Hot Biscuit* Refer to November 7. Dried Apple Pie Prepare pastry, refer to November 9, and line a plate. Soak Yz pound of dried or evaporated apples over night in cold water to cover. In the morning drain and pick over. Fill into the lined plate, add % cup of the water in which the apples were soaked, Yz cup sugar, few grains salt, few gratings nutmeg and i teaspoon Hood's butter. Cover with pastry, brush over with Hood's milk and bake about 45 minutes in a moderate oven. Baked Beans with Tomato Sauce Refer to January 16. 234 DAILY LIVING Boston Brown Breads Refer to November 7. Maple Custards Use y^ cup maple syrup in place of sugar and proceed as for baked custards, refer to November 7. MarcK 7 Creamed Beef Soak ^ package dried beef in cold water 5 minutes. Drain, put in double boiler, add i cup Hood's milk, and when scalded add 2 tablespoons flour diluted with cold water to pour. Cook 10 minutes, then add 2 table- spoons Hood's butter and season with salt. Reheated Brown Bread* Refer to November i . Coffee* Refer to November i. Chicken Southern Style* Refer to November i. Steamed Rice* Refer to November 4. Custard Ice Cream Scald I pint Hood's milk and stir into it i tablespoon cornstarch mixed with j^ cup sugar; cook 15 minutes. Mix I of Hood's eggs with % cup more sugar, add a little of the hot mixture and stir into the remaining mixt- ure. Cool, add I pint Hood's light cream and 1 3^ tablespoons vanilla. Freeze, using 3 parts ice to i part salt. Makes 3 pints cream. Raisin and Nut Sandwich Put y^ cup raisins and % cup nut meats through the meat chopper. Spread on bread and butter sandwiches. Harrison Cake Prepared March i. HOOD'S MILK 235 MarcH 8 Wheat CereaL Refer to November 2. Toasted Brown Bread. Refer to November 2. Reheated Beans* Refer to November I. Coffee. Refer to November i. Rice Omelet Use rice in place of bread and prepare as bread omelet, refer to March 3. Baking Powder Biscuit* Refer to November 2. Coffee Jelly* Refer to November 2. Chicken Croquettes Use 1 74 cup chicken in place of lamb and prepare as lamb croquettes, refer to January 12. White Sauce with Peas Add yi can of drained and rinsed peas to white sauce, refer to November 6. Toasted Bread. Refer to November i. Steamed Pudding* Refer to November 2. Custard Sauce* Refer to November 2. MarcH 9 Oat CereaL Refer to November 4. Buttermilk Griddle Cakes Add I of Hood's eggs well beaten to i cup Hood's buttermilk. Mix and sift i ^ cups flour with i teaspoon soda and ^ teaspoon salt. Add the liquid gradually and beat until smooth. P^ry as griddle cakes, refer to January i. 236 DAILY LIVING Coffee* Refer to November i . St* Germain Pea Soup Use I quart stock left from cooking fowl and 3^ can peas in place of corn, and prepare as St. Germain corn soup, refer to January 1 1 . Hot Biscuit* Refer to November 7. Broiled Steak with Onions Parboil 4 onions 15 minutes in boiling salted water with }i teaspoon soda. Drain and cut in small pieces. Put I pound top of round steak, cut ^ inch in thickness, in frying pan, place the onions on top of steak and pan broil about 4 minutes, then turn the steak, and place the onions on top, and broil until the steak is rare cooked, about 3 minutes more. Remove steak to plat- ter, season with salt, add 2 tablespoons Hood's butter to the onions and fry until tender, season with salt and serve on the steak. Mashed Potatoes* Refer to November I . Irish Moss Blanc Mange* Refer to February 10. MarcK lO Oat CereaL Refer to November 4. Potato Puff* Refer to January 25. Toasted Bread. Refer to November i. Coffee* Refer to November i . Bean Rarebit Melt 2 tablespoons Hood's butter, add i teaspoon salt, few grains paprika, i cup cold baked beans and )^ cup stewed and strained tomato. When thoroughly heated HOOD'S MILK 237 add Yt. cup Hood's full cream cheese, grated, and serve on toasted bread. Make in the double boiler or in the chafing dish, using the hot water pan. Buttermilk Doughnuts Refer to February 6. Dried Apple Sauce Pick over and soak over night, in cold water to cover, Yi. pound dried or evaporated apples. Cook in the same water until soft and smooth. Sweeten to taste and add the juice of 3^ lemon. Fish Chowder Refer to December 4. Lemon Pie Line a pie plate as for custard pie with pastry and fill with lemon filling. Bake about Y hour. Lemon Filling Mix Y\ cup sugar, 3 tablespoons cornstarch ; add i cup hot water gradually, cooking until thickened and transparent. Remove from the fire, add the grated rind and juice of i lemon and the yolks of 2 of Hood's eggs unbeaten. Stir until blended. Meringue Beat the whites of 2 of Hood's eggs until stiff, using a plate and silver fork. Beat in gradually i tablespoon granulated sugar, and fold in i tablespoon more sugar. Spread on the cooled pie and bake 1 5 minutes in a slow oven. March 11 Wheat Cereal. Refer to November 2. Oven Broiled Bacon* Refer to December 3. 238 DAILY LIVING Baked Potatoes^ Refer to November 4. Coffee. Refer to November i. Split Pea Soup. Refer to February 5. Crisp Crackers* Refer to December 23. Tarts. Refer to December 26. Fish Timbals To I pound cooked halibut, finely chopped, add yz cup Hood's heavy cream beaten stiff, i teaspoon salt, few- drops onion juice, i teaspoon lemon juice and few grains paprika. Fold in the whites of 2 of Hood's eggs beaten stiff. Bake in 8 buttered moulds about 20 minutes, or until firm. Serve with Hollandaise Sauce To the yolks of 2 of Hood's eggs add ]^ teaspoon salt, few grains paprika, yz cup hot water and yz oi yi cup of Hood's butter, washed. Stir constantly over hot water until the butter has melted, then add the second third of butter, and as the sauce thickens add remaining butter ; when the' butter has melted remove sauce from the fire and add i tablespoon lemon juice. French Fried Potatoes Refer to January 5. Coffee Mousse Add ^ cup cold strong coffee, yi cup sugar, to Yz cup Hood's heavy cream diluted with y^ cup Hood's milk or add i cup Hood's medium cream. Beat with the Qgg beater until thick, then put in mould and let stand 3 hours, packed in equal parts ice and salt. HOOD'S MILK 239 MarcH 12 Oat Cereal Refer to November 4. Scalloped Tomatoes Arrange in alternate layers in a buttered baking dish I pint canned tomatoes and Yi cup buttered cracker crumbs. Season with salt and pepper, and bake about 15 minutes in a hot oven. Rye Muffins Use the yolks of 2 eggs in place of i ^gg. Refer to November 7. Coffee* Refer to November i. Baked Macaroni with Cheese Refer to December 24. Buttermilk Doughnuts* Refer to February 6. Corn Chowder* Refer to December 1 1 . German Apple Cake Make a baking powder biscuit mixture using i cup Hood's milk, refer to November 2. Turn into a buttered cake tin, and press slices of apple into the dough. Bake about y^, hour in a moderate oven. Serve with Maple Sauce Beat the whites of 2 of Hood's eggs stiff, and pour on slowly ^ cup hot maple syrup. MarcK 13 Oat Cereal* Refer to November 4. Creamed Codfish* Refer to November 6. 240 DAILY LIVING Toasted Bread* Refer to November i. Coffee* Refer to November i. Scalloped Clams Use I pint clams in place of oysters, and prepare as scalloped oysters, refer to December 1 1 . Cheese and Jelly* Refer to November 5. Hot Biscuit* Refer to November 7. Baked Beans* Refer to November 7. Steamed Graham Bread* Refer to January 2. Sliced Oranges* Refer to December 28. Hermits Cream i cup Hood's butter, add i ^ cups sugar and I cup chopped raisins, then add 3 of Hood's eggs beaten until light and 3 cups flour mixed and sifted with i teaspoon each soda, nutmeg, and cloves. Add more flour if needed. Chill, roll and shape. Bake in a slow oven. March I4 Beans Reheated* Refer to November I. Reheated Graham Bread* Refer to November i . Buttermilk Doughnuts* Prepared March 12. Coffee* Refer to November i . Boiled Leg of Lamb Order a 5 lb. leg of lamb, and cook as fowl. Southern style, using water in place of milk, refer to November i. HOOD'S MILK 241 Caper Sauce Add % cup flour diluted with cold water to pour to i pint lamb stock. Cook 5 minutes, season with salt, add % cup capers, drained, and pour around the lamb. Boiled Potatoes* Refer to November 3. Creamed Onions* Refer to January 24. Whipped Cream* Refer to November 4. Frozen Chocolate Prepare chocolate as in suggestions for children's parties, refer to February, and freeze, using 3 parts ice and I part salt. MarcH 15 Oat CereaL Refer to November 4. Creamed Potatoes* Refer to November 6. Rye Muffins* Refer to November 7. Coffee* Refer to November i. Tomato and Rice Soup Add I cup thick part of canned tomatoes and }^ cup rice to 2 quarts lamb stock, and cook until the rice is soft. Season with salt. Hermit Cookies* Prepared March 13. Cold Boiled Lamb* Prepared March 14. Mint Sauce Add I % tablespoons sugar to }( cup each vinegar and water. Pour over yi cup mint leaves, either dried or fresh. Let stand 20 minutes, then strain out part of the leaves. 242 DAILY LIVING French Fried Potatoes* Refer to January 6. Indian Pudding* Refer to November 5. MarcK 16 Wheat CereaL Refer to November 2. Reheated Beans* Refer to November i. Toasted Brown Bread. Refer to November 2. Coffee* Refer to November i . Potato Soup* Refer to January 16. Crisp Crackers* Refer to December 23. Fruit Biscuit* Refer to February 23. Orange Jelly* Refer to December 7. Lamb Souffle Use lamb in place of fish and prepare as fish souffle, refer to January 9. Mint Jelly Soak y^ tablespoon granulated gelatin in 2 table- spoons cold water. Boil }i cup each sugar and vinegar about 3 minutes ; add the gelatin, and a few grains each salt and paprika ; then add Yz cup mint leaves, either dried or fresh, chopped fine. Set the dish in water and stir occasionally until the mixture begins to thicken, then turn into a glass and stiffen. Moulded Cheese Salad Prepare quick mayonnaise dressing, omitting the white of egg, refer to December 8. Add 3^ cup Hood's full cream cheese grated, and form into balls. Serve on shredded lettuce. HOOD'S MILK 243 MarcH 17 Oat CereaL Refer to November 4. Baked Potatoes^ Refer to November 4. Creamed Codfish* Refer to November 6. Coffee* Refer to November i . Stewed Lima Beans* Refer to December 30. Xoasted Bread* Refer to November i. Hermit Cookies* Prepared March 13. Baked Halibut* Refer to December 9. Horseradish HoIIandaise Add Yz cup horseradish drained to hollandaise sauce, refer to March 4. Duchess Potatoes Omit milk and add the yolks of 2 of Hood's eggs to mashed potatoes, refer to November i. Angel Cake Beat the whites of 5 of Hood's eggs until stiff with % teaspoon salt. Mix and sift 3 times % cup each sugar and flour, and ^ teaspoon each cream tartar and baking powder. Fold the dry ingredients into the beaten eggs, add % teaspoon vanilla, and bake about ^ hour in a bread tin. MarcH 18 Oat Cereal* Refer to November 4. Sweet Milk Griddle Cakes. Refer to January i. Coffee* Refer to November i. 244 DAILY LIVING Fish Omelet Flake the left over halibut in small pieces, and spread on the yolks of 4 of Hood's eggs in the omelet pan, after the yolks have set, and before adding the whites of eggs. Prepare as omelet, refer to December 5. White Sauce. Refer to November 6. Baking Powder Biscuit. Refer to November 2. Sliced Oranges* Refer to December 28. Baked Broiler Chicken Order a 2 ]b. broiler, split. Wash, wipe, put in bak- ing pan, skin side up, season with salt, add 2 tablespoons Hood's butter melted in 2 tablespoons hot water. Bake about 20 minutes or until tender. Remove to platter and pour over 2 tablespoons Hood's butter melted. Broiled Potatoes* Refer to January 26. Dressed Lettuce* Refer to November 9. Savory French Dressing Use as seasonings >^ teaspoon salt, few grains each mustard and paprika,^ and few drops onion juice and pre- pare French dressing, refer to November 7. Stewed Prunes. Refer to December 4. MarcK 19 Oat Cereal. Refer to November 4. Creamed Potatoes. Refer to November 4. Rye Muffins. Refer to November 7. Coffee. Refer to November i. HOOD'S MILK 245 Hulled Corn Add I quart hulled corn to 2 cups Hood's milk, scalded, and reheat in double boiler. May be served cold. Hermit Cookies* Prepared March 13. Jellied Prunes* Refer to December 5 . Fish Chowder* Refer to December 4. Hot Gingerbread* Refer to November 3. MarcK 20 Shredded Wheat Biscuit Dip the biscuit in Hood's milk, and reheat in hot oven. Dried Beef with White Sauce Soak y^ package dried beef i o minutes in warm water to cover, and serve with white sauce, refer to November 6. Baked Potatoes* Refer to November 4. Coffee* Refer to November i. Fish Croquettes* Refer to December 19. Whole Wheat Bread Add y^ cup molasses, ^ teaspoon salt to 2 cups Hood's milk scalded. When lukewarm add i yeast cake dissolved in ^ cup lukewarm water, and 4 ^ cups entire wheat or graham flour, unsifted. Beat well, let rise un- til doubled in bulk, beat again, turn into 2 buttered pans, let rise again, and bake about i hour in a moderate oven. Ginger Cakes* Refer to November 4. Whipped Cream* Refer to November 4. 246 DAILY LIVING Baked Kidney Beans* Refer to December 26. Steamed Graham Bread* Refer to January 2. Custard Pie* Refer to January 30. MarcK 21 Corn Griddle Cakes Omit }( cup flour, and add i cup canned corn to sweet milk griddle cakes, refer to January i . Reheated Graham Bread* Refer to November i . Coffee* Refer to November i. Boiled Fowl* Refer to November i. Mashed Potatoes* Refer to November I Boiled Onions* Refer to November 8. Maple Mousse Beat % cup Hood's medium cream until stiff and % cup maple syrup carefully. Put in mould, and let stand 3 hours in equal parts ice and salt. Cold Baked Beans* Prepared March 20. Toasted Graham Bread. Refer to November 2. Tarts* Refer to December 26. Fruit* Cream Use % cup orange, or any preserved fruit, in place of apple, in apple cream, refer to December 21. MarcH 22 Shredded Wheat Biscuit* Refer to March 20. Fried Potato Cakes* Refer to November 2. HOOD'S MILK 247 Spider Corn Cake Mix and sift ^ cup corn meal, y^ cup flour, i % tea- spoons baking powder, 2 tablespoons sugar and i tea- spoon salt. Add 2 of Hood's eggs well beaten and Yz cup Hood's milk. Turn into a buttered frying pan, heated smoking hot. Set in oven, pour in ^ cup more Hood's milk, and bake about 30 minutes in a moderate oven. Coffee* Refer to November i . Kidney Bean Salad* Refer to December 29. Horseradish Dressing Add Y- teaspoon salt and few grains paprika to Y cup horseradish, drain, then fold in carefully }i cup Hood's medium cream, beaten thick. Rice Pudding* Refer to December 14. Chicken Bechamel* Refer to November 9. Corn Custard Use % can corn in place of potato, and prepare as potato puff, refer to January 25. French Fried Potatoes* Refer to January 5 . Orange Short Cake* Refer to December 14. Whipped Cream* Refer to November 4. March 23 Scotch Oatmeal Soak I cup coarse oatmeal, i teaspoon salt, 4 cups cold water 2 hours, then cook in double boiler 3 hours, stirring occasionally. Cook the day before serving and 248 DAILY LIVING reheat for breakfast. Pack the left over cereal into small cups, set the cups in pan of hot water, and re- heat in oven for serving. Toasted Bread* Refer to November i . Creamed Codfish* Refer to November 6. Coffee. Refer to November i. White Cream Soup* Refer to November 2. Hot Biscuit* Refer to November 7. Chocolate Raisin Cake Cream ^ cup Hood's butter, add i cup sugar, ^ cup raisins, 2 of Hood's eggs well beaten. Mix and sift i ys cups flour with 2}4 teaspoons baking powder, and add alternately with }2 cup Hood's milk to the first mixture. Then add two squares melted chocolate. Bake about 40 minutes. Irish Stew Wipe and cut in small pieces 2 lbs. lamb from fore- quarter. Put in kettle, cover with boiling water, add i teaspoon salt, and set in oven. Cook i j4 hours, then add I small carrot and i small turnip cut in cubes, and I onion sliced fine. Cook 2 hours more, then add 3 cups potatoes parboiled 5 minutes in boiling water, then drained. Set on stove and boil 1 5 minutes, steaming dumplings at same time. Refer to December 21. Thicken stew with 3 tablespoons flour diluted with cold water to pour. Bread and Fruit Mould Refer to December 1 1 . HOOD'S MILK 249 MarcK 24 Moulded Scotch OatmeaL Prepared March 23. Sweet Milk Griddle Cakes* Refer to January I . Coffee* Refer to November i . Raw Oysters Pick over, looking for pieces of shell, i pint oysters, season with salt, and serve very cold with Cocktail Sauce Mix I tablespoon horseradish, few grains paprika, i tablespoon Worcestershire sauce, 3 tablespoons tomato ketchup, and >^ teaspoon salt, chill thoroughly. Chocolate Raisin Cake* Prepared March 23. Lamb Fricassee* Refer to November 18. Boiled Potatoes* Refer to November 3. Mashed Turnips* Refer to November 6. Sliced Oranges* Refer to December 28. MarcK 25 Wheat Cereal* Refer to November 2. Hashed Brown Potatoes* Refer to December 24. Oven Broiled Bacon* Refer to December 3. Coffee* Refer to November i . Lamb Cream Soup* Refer to November 14. Crisp Crackers. Refer to December 23. 250 DAILY LIVING Stewed Prunes^ Refer to December 4. Chocolate Raisin Cake^ Prepared March 23. Planked Steak Panbroil i lb. steak cut from top of round 3 minutes on one side. Remove to an oak plank, cooked side down, and finish broiling under the gas flame, or on the top grate in the range oven. Garnish with buttered beets and Potato Roses To 2 cups hot riced potatoes add 2 tablespoons Hood's butter, y^. teaspoon salt, and the yolks of 2 of Hood's eggs. Shape and reheat in hot oven. Buttered Beets Drain and rinse i can small beets, reheat ^ can in boiling salted water. Drain and add 2 tablespoons Hood's butter melted. Rice Pudding Refer to December 14. MarcK 26 Oat Cereal Refer to November 4. Boiled Eggs Soft Cooked Put 4 of Hood's eggs into rapidly boiling water. Cover saucepan tightly, remove from the heat, and let stand 12 minutes in the hot water. Toasted Breads Refer to November i . Coffee* Refer to November i. Steamed Rice with Cheese* Refer to December 4. HOOD'S MILK 251 Prune Pie Line a plate with pastry, refer to November 9, and fill with ^ lb. stewed prunes, refer to December 4, cover with an upper crust and bake about 45 minutes in a moderate oven. Salt Fish with Salt Pork Soak ^ lb. salt fish ^ hour in lukewarm water. Drain, lay on platter, and pour over % lb. salt pork fat, with the scraps, which has been fried until brown. Boiled Potatoes* Refer to November 3. Pickled Beets* Refer to January 23. Steamed Pudding* Refer to November 2. Hot Custard Sauce* Refer to November 2. MarcK 27 Potatoes Creamed with Codfish Prepare creamed potatoes, refer to November 4, and add any left over fish, picked in small pieces. Coffee Refer to November i. Tripe with Tomato Sauce Prepare tomato sauce, refer to December 12, and add I lb. tripe, cut in strips. Cook 10 minutes, or until tripe is soft, then season with salt. Fried Biscuit* Refer to January 12. Stewed Figs* Refer to November 1 7. Whipped Cream* Refer to November 4. Baked Beans* Refer to November 7. 252 DAILY LIVING Brown Breads Refer to November 7. Caramel Custards^ Refer to February 2^. MarcK 28 Fish Balls in Pork Fat Prepare fish balls, refer to November 8, and brown in pork fat. Reheated Brown Breads Refer to November i. Coffee» Refer to November i . Grapefruit* Refer to January 3. Roast Chicken* Refer to November 8. Gravy* Refer to November 8. Mashed Potatoes* Refer to November i. Boiled Spinach* Refer to February 2. Chocolate Rice Meringue Scald two cups Hood's milk, add Y^ cup rice, ^ tea- spoon salt, and cook until the rice is soft ; add ^ cup sugar, I square melted chocolate, and the yolks of 2 of Hood's eggs, and ^ cup Hood's medium cream, beaten stiff. Bake 15 minutes. Then cover with meringue, refer to March 10. Creamy Welsh Rarebit Melt I tablespoon Hood's butter, add 2 teaspoons cornstarch, and gradually ^ cup Hood's milk. Cook over hot water 3 minutes, then add i cup Hood's full cream cheese cut in small pieces. When cheese is melted season with salt and paprika, and serve on crackers. HOOD'S MILK 253 MarcK 29 Wheat Cereal* Refer to November 2. Baked Beans Reheated^ Refer to November i. Toasted Brown Bread* Refer to November 2. Coffee. Refer to November i . Potato Soup* Refer to January 1 6. Spinach Salad Chop cold boiled spinach finely, moisten with salad dressing, and arrange on lettuce leaves. Garnish with slices of 2 of Hood's eggs hard boiled. Hard Boiled Eggs Cover eggs with boiling water and let stand where the water will keep hot 45 minutes without boiling, then cover with cold water, and when cool take off the shells. Boiled Oil Dressing Add 2 tablespoons each oil and vinegar to the yolks of 2 of Hood's eggs, and cook in the double boiler until the mixture thickens. When cold add 2 tablespoons more oil, ^ teaspoon salt, i tablespoon sugar, and a few grains mustard. Chicken Croquettes* Refer to March 8. White Sauce* Refer to November 6. Shredded Potatoes* Refer to February 12. Baking Powder Biscuit* Refer to November 2. MarcK 30 Oat Cereal* Refer to November 4. Reheated Beans* Refer to November I. 254 DAILY LIVING Toasted Bread* Refer to November i . Goffee* Refer to November i . Buttermilk Doughnuts* Refer to February 6. Macaroni Baked with Tomato Prepare as macaroni with cheese, refer to December 9, and arrange in alternate layers with i pint canned tomatoes, and reheat in hot oven. Cod Boiled in Milk Tie 3 lbs, fresh codfish in a piece of cheese cloth and start cooking in i pint of boiling water, with one teaspoon salt. In 10 minutes, add 3 cups Hood's milk, and simmer until the fish is dry and flakes apart. Re- move to platter and pour over Fish Sauce Prepare as white sauce, refer to November 6, and use in place of milk i cup of stock in which fish was cooked. Boiled Potatoes* Refer to November 3. Dressed Lettuce* Refer to November 9. Indian Pudding* Refer to November 5 . MarcH 31 Wheat Cereal* Refer to November 2. Creamed Potatoes* Refer to November 4. Corn Cake* Refer to December i . Coffee* Refer to November i . HOOD'S MILK 255 Q*eam Fish Soup . Prepare as white cream soup, using fish stock. Refer to November 2. Crisp Crackers* Refer to December 23. Buttermilk Doughnuts* Prepared March 30. Fish and Potato Cutlets Flake in small pieces the left over fish, add an equal amount hot mashed potatoes, season with salt and pap- rika, and moisten enough to hold in shape with Hood's milk. Shape in flat round cakes. Dip in crumbs, Hood's Qgg, and crumbs, fry in deep fat, and drain on brown paper. Buttermilk Rolls* Refer to February 26. Mince Pie* Refer to November 26. A Perfect Milk is a Perfect Food " The milch cow transmutes the pasturage and forage of the farm into edible protein, lactose and fat — into units of nutriment for man — at less than one-half the cost of similar units in beef produced by the steer. Milk is not only the most economical, but, when pure and undefiled, it is among the most wholesome and it is the most easily digestible of all foods of animal origin. These are the strongest possible reasons for its extended use. " Leonard Pearson, " Dean of the Veterinary Faculty of the University of Pennsylvania, State Veterinarian of Pennsylvania, Monbcr of the Advisory Board of the State Department of Health, and Metnber of the Board of Health, PhiladelpliiaP 256 DAILY LIVING Cost of I^iving for MarcH March 1-8 12 qts. milk $1.08 zy^ lbs. butter 98 I yi doz. eggs 60 Jar medmm cream 10 9 jars light cream 63 ^2 lb. cheese 11 I cottage cheese 05 Cereal and spices and salt. . .08 Coffee and baking powder.. .30 Flour and 2 yeast cakes 24 Sugar and Y^ roast beef 58 8 oranges 16 Dried fruit, raisins, etc 15 Spaghetti and macaroni 04 I lb. prunes 12 Tomato 02 1 pint clams 10 Codfish and potatoes 08 Lard and doz. bananas 23 Indian and rye meal 04 Graham flour .01 2 lb. broiler 46 Lettuce and oil 18 Maple syrup 05 Apples 05 ^ pt. black beans 03 Haddock, 4 lbs 28 Rice 03 Ice and salt 07 I lemon 02 y^ pt. oysters 10 Vanilla 05 Jelly 05 Crackers 03 Chocolate 03 % lb. bacon 04 Dried apples 04 Beans 08 Salt pork 06 Pickles 04 Walnut meats 20 Molasses and vinegar 04 }4. package dried beef'. 06 I pt. peaches 10 ^ of 5 lb. fowl 25 Total for week. . . . .^8.04 March 8 -IS 12 qts. milk ;^i.o8 2)4 lbs. butter 98 I }/2 doz. eggs 60 7 jars light cream 49 I jar heavy cream 15 I jar medium cream 10 y^ lb. full cream cheese ti Cottage cheese 05 I pt. buttermilk 04 2^ of 5 lb. fowl, 75 cts 50 Cereal and spices and salt. . .10 Coffee and baking powder. . .33 Flour and 2 yeast cakes 24 Sugar and Gelatin 20 Lard and can peas 20 Maple syrup 10 Quinces 10 1 lb. top of round 25 Sea moss or Potatoes 08 Onions 05 y^ lb. dried apples 04 X lb. bacon 04 Split peas 03 4 lbs. haddock 28 Pickles 04 2 lemons 04 Tomatoes 03 Rye meal 01 Graham flour 02 Can corn 12 Codfish 02 Beans 08 Pork 04 Crackers 05 Jelly 06 Macaroni 03 Pt. clams 10 4 oranges . . . , 09 Raisins 03 5 lbs. leg of lamb, 16 cts. lb., 80 cts., % of lamb 20 Ice and salt 07 Capers 02 Chocolate 05 Total for week $7.25 HOOD'S MILK 257 March 15-22 13 qts. milk ^1.17 i^ doz. eggs 60 2% lbs. butter 98 7 half pint jars light cream . . .49 I jar thick cream 15 1 jar medium cream 10 ^ lb. full cream cheese 11 Cottage cheese 05 % leg of lamb 60 Coffee 28 Potatoes 08 Cereal 08 Rye and Indian meal 04 Rice 02 Flour 20 Raisins 06 Sugar 18 2 yeast cakes 04 Spices and salt 02 Baking powder 02 Molasses and vinegar 04 Dried mint 04 Gelatin 05 Tomato 05 Crackers 10 1 doz. oranges 25 Lettuce 08 Oil 10 Codfish 02 Lima beans 03 Jelly 05 Horseradish 05 Peaches 10 Maple syrup 10 2 lb. broiler 46 I qt. hulled corn 12 4 lbs. haddock 28 y^ package dried beef 06 4 shredded wheat biscuit... .04 Lard 05 I qt. kidney beans 10 j4, can corn 06 y^ 5 lb. fowl, 75 cts 25 Onions 05 Ice and salt 05 I lb. prunes 12 Pickles 04 Total for week ^8.01 March 22-31 16 qts. milk ^1.44 3|^ lbs. butter 1.47 2 doz. eggs 80 2 jars medium cream 20 10 half pint jars light cream .70 I pt. buttermilk 04 %, lb. cheese 11 Cottage cheese 05 Shredded wheat biscuit 04 Cereal 08 Chicken, ^ 37 Potatoes 10 yi can corn 06 Crackers 10 8 oranges 17 Horseradish 04 Flour and coffee 60 Sugar and 3 yeast cakes 30 Rice 05 Codfish 15 Chocolate 08 Canned fruit 25 4 lbs. forequarter lamb 40 Nuts and maple syrup 10 Pt. oysters 20 Seasoning & baking powder .10 Vegetables 04 % lb. bacon 04 Tomato 03 I lb. prunes 12 I lb. top of round steak 25 Can beets 15 I lb. tripe 12 >^ lb. figs 08 Salt pork 08 Beans 08 Rye and Indian meal 05 4 lb. chicken 72 I peck spinach 20 Lard 08 Oil 05 Macaroni 03 Lettuce 08 3 lbs. cod 36 Mince meat 05 Total for week ^10.61 Total for month i?33-9i 258 DAILY LIVING Lo'virering March 1-8 Omit coffee 7 jars light cream Cream beef, use beans ...... Jar medium cream Oranges, i8 cts., use apples, 3cts Butter cake for Harrison cake, difference butter and fruit Bacon Use English beef soup, 8 cts., for carni con chili, 46 cts Omit maple syrup Pickles . « Jelly Oysters from scalloped fish ^0.28 .49 .08 .10 •15 .24 .04 .38 •05 .04 •05 .10 ^2.00 March 8-15 Omit 7 jars light cream ^0.49 Medium cream 10 Maple syrup . . . . 10 Bacon 04 Jelly 06 Pickles 04 Capers 02 ^0.85 tHe Cost March 15=22 Omit 7 jars light cream. . , .^0.49 Coffee 28 Raisins 06 Cottage cheese 05 Mint sauce and jelly 06 Jelly 05 Horseradish 05 Peaches 10 Maple syrup 10 Pickles 04 2 lb. broiler, 46 cts., use i^ lbs. forequarter chops, 18 cts 28 I1.56 March 22-31 Coffee $0.35 10 jars light cream .70 2 jars medium cream. 20 Maple syrup 05 Bacon 04 Mince pie 05 Horseradish 04 Can beets 1 5 Oysters with sauce, 23 cts., use rice with cheese, 5 cts 18 Butter cake for chocolate cake 10 $1.86 Total for month ^6.27 HOOD'S MILK 259 Invalid Recipes Rice Water Pick over and wash i ^ tablespoons rice, add i pint cold water, and cook in the double boiler until the rice is soft. Strain, season with salt, and add the desired amount of Hood's cream or milk. Grape Juice Pick over and wash 3 cups Concord grapes. Add 2 cups cold water and cook i ^ hours in a saucepan set in another saucepan containing hot water, or in the double boiler. Strain, and let drip several hours, then add I cup sugar, and cook over hot water 20 minutes. Cool and bottle. Egg Nog Beat I of Hood's eggs slightly, add ^ cup Hood's milk, I tablespoon sugar, and flavor as desired. Foamy Egg Nog Separate the yolk and white of one of Hood's eggs, beat the white stiff and add last to egg nog. Bottled Beef Tea Wipe and cut in small pieces i lb. steak from top of round. Add 1 pint cold water, place in a canning jar and cover. Set on a trivet in a kettle of cold water. Heat the water to 130 degrees and let cook for 2 hours. Strain and season with salt. Broiled Beef Juice Broil ^2 lb. round steak for 3 minutes. Put on a hot plate, cut in small pieces and extract the juice. Season with salt and reheat in a cup set in a dish of hot water. 26o DAILY LIVING Cracker Gruel Scald I cup milk, add i ^ tablespoons rolled cracker crumbs, cook in double boiler 5 minutes, add % teaspoon salt. Flour Gruel Mix 2 tablespoons flour with % cup cold milk, add to I yi cups scalded milk, and cook in double boiler 30 minutes. Season with salt. Oatmeal Gruel Add % teaspoon salt and % cup coarse oatmeal to 3 cups boiling water. Cook 3 hours in double boiler. Strain and dilute with milk. Milk Toast Scald I cup Hood's milk, add tablespoon flour diluted with cold milk to pour, and cook in double boiler 20 minutes. Add i tablespoon Hood's butter and season with salt. Pour over 2 slices of toasted bread. Dropped Egg Break i of Hood's eggs carefully in a cup and slip onto a buttered skimmer placed in a shallow pan of hot water. Keep below boiling point and cook until the white is firm. Then slip onto a slice of toast. Boiled Eggs Cover Hood's eggs with boiling water and cook in hot water from six to eight minutes, for soft boiled eggs (45 minutes if hard boiled). Month of April Serving Food for the Convalescent In choosing food for the convalescent, select only that which is easy of digestion and at the same time contains the most nourishment. The white class of fish, like haddock or halibut, is the only fish which should be served in the sick room, as fish like salmon, having oil and fat, is difiicult of diges- tion. Avoid rich sauces, and all reheated food, except toasted bread. Baked potatoes are better served than boiled potatoes, as the starch raised to the temperature of steam is more perfectly cooked. All highly seasoned food should be avoided. In arranging the tray choose plain doilies and napkins rather than those with fringe. In the centre of the tray at the front edge is placed a small plate. At the right of the plate place a small knife, with the cutting edge toward the plate, at the point of the knife place a tumbler of water, at the left of the plate, place the fork, with the tines up, and beyond the fork, the spoon. Fold the napkin, and lay above and under the edge of the plate. Back of the plate place remaining dishes. A cup or small bowl is more satis- factory for serving soup than the soup plate. The edge of the tray should be covered with the doily without ex- tending over the edge. All hot dishes should be served hot, and covered, and cold dishes cold. The glasses and cups should not be filled more than two-thirds full, so that tray may be carried without spilling. The handles of the cups and silver should all face the front of the tray, and when passing the tray avoid having the patient turn the tray around. 263 264 DAILY LIVING If possible, do not serve dessert with the remainder of the dinner. Do not serve food so that it will grow cold before being eaten. Choose pretty dishes, clean linen, and bright silver. If the quantity to be served is small use small dishes. Avoid leaving food uneaten in the sick room. If possible, do not consult the patient in re- gard to the serving. Have as much variety as possible. All food served to the convalescent should be perfectly cooked and daintily served, and should be chosen as directed by the physician, to agree with condition of the patient. The principal object in serving food for the convales- cent is to obtain the most nourishment possible, at the same time choosing only that which is easy of digestion. HOOD'S MILK 265 April \ BreaRfast Shredded Wheat Biscuit Fried Eggs and Bacon Baked Potatoes Coffee L'UiicKeon or Supper Turnip Cream Soup Croutons Coffee Jelly Bread and Butter Dinner Lamb Cutlets Tomato Sauce Steamed Rice Fried Pancakes Caramel Syrup April 2 BreaKfast Oat Cereal Rice Griddle Cakes Maple Syrup Coffee LuncKeon or Supper Macaroni with Cheese Stewed Prunes Baking Powder Biscuit Dinner Planked Fish Souffle Potato Roses Hollandaise Sauce Welsh Cheese Cakes April 3 BreaKfast Oat Cereal Milk Toast Coffee L'tincHeon or Dinner Fish Bouillon Rye Bread and Butter Tripe in Batter Molasses Cookies Cottage Cheese Dinner or Stipper Baked Kidney Beans Chili Sauce Brown Bread Lemon Custard Pie 266 DAILY LIVING April 4 BreaRfast Baked Beans Reheated Brown Bread Reheated Stewed Prunes Coffee Dinner Stuffed Roast Veal Mashed Potatoes Boiled Onions Fruit Ice Cream, Moulded with Whipped Cream Tea Toasted Bread Hot Chocolate Ice Cream April 5 BreaKfast Oat Cereal Potato Cakes Reheated Brown Bread Coffee I^tincKeon or Supper Baked Bean Salad Cream Oil Dressing Rye Bread and Butter Molasses Cookies Tea Dinner Cold Roast Veal Potato Puff Boiled Spinach Chocolate Cottage Pudding Custard Sauce April 6 BreaRfast Oat Cereal Eggs Scrambled with Tomato Toasted Bread Coffee I^tincKeon or Supper Cheese Cream Soup Crisp Crackers Canned Fruit Hot Biscuit Dinner Veal Pot Pie Baked Dumplings Baked Bananas Molasses Cookies HOOD'S MILK 267 April 7 BreaKfast Shredded Wheat Biscuit with Bananas Graham Muffins Coffee L'tincHeon or Supper String Bean Salad Cream Oil Dressing Entire Wheat Baking Powder Biscuit Dried Apple Sauce Molasses Cookies Dinner Macaroni with Meat Tapioca Cream April 8 BreaKfast Oat Cereal Oven Broiled Bacon Baked Potatoes Coffee Lt&nclieoii or Stipper Potato Soup Crackers French Toast Jelly Dinner Fish in Ramekins Delmonico Potatoes Dressed Lettuce Maple Mousse Molasses Cookies April 9 BreaKfast Oat Cereal Creamed Codfish Toasted Bread Coffee L>u.ncHeon or Stipper Grapefruit Salad Toasted Cheese Sandwiches Hot Cross Buns Cocoa Dinner Baked Shad Roe Tomato Sauce Buttered Potatoes Banana Pudding Boiled Custard 268 DAILY LIVING April 10 Oat Cereal BreaKfast Creamed Scrambled Eggs Toasted Bread Coffee L'tinicKeoni or Dinner Broiled Cod Steak Creamed Potatoes Hot Biscuit Grapefruit Dinner or Supper Beans Baked with Tomato Steamed Graham Bread Loaf Chocolate Cake Marshmallow Frosting April n BreaKfast Eggs Poached in Cream Toasted Brown Bread Grapefruit ' Coffee Dinner Roast Chicken Gravy Steamed Rice Jelly Dressed Lettuce Easter Pudding Tea Crackers and Milk Yellow Sauce Chocolate Cake Cottage Cheese April 12 BreaRfast Oat Cereal Maple Syrup Rice Griddle Cakes Coffee L-tincHeon or Supper Baked Beans Reheated Toasted Brown Bread Canned Fruit Chocolate Cake Dinner Cold Roast Chicken Tartar Sauce French Fried Potatoes Creamed Parsnips Rhubarb Pie HOOD'S MILK 269 April 13 BreaKfast Shredded Wheat Biscuit with Bananas Corn Cake Coffee LuncKeozi or Supper Macaroni Baked with Cheese Hot Biscuit Rhubarb Sauce Chocolate Cake Dinner Veal Cutlets Mashed Potatoes Brown Sauce French Dressing Lettuce and Walnut Salad Bread and Butter April 14 BreaKfast Oat Cereal Fried Potato Cakes Rye Muffins Coffee LxincKeon or Sxipper Potato Soup Crisp Crackers Baked Bananas Chocolate Cake Baked Creamed Shad Roe French Rolls Pineapple Fritters Currant Jelly Sauce April 15 BreaKfast Oat Cereal Dropped Eggs on Toast Coffee I^tincKeon or Supper Potato Soup Crisp Crackers Reheated French Rolls Canned Fruit Dinner Creole Steak Delmonico Potatoes Floating Island 270 DAILY LIVING April \6 BreaRfast Oat Cereal Creamed Codfish Baked Potatoes Coffee L'UncHeon or Supper Pineapple Salad French Dressing Bread and Butter Cottage Cheese Crackers Dinner Nut Souffle Entire Wheat Baking Powder Biscuit Baked Tapioca Pudding April 17 BreaRfast Oat Cereal Toasted Bread Eggs Scrambled with Tomato Coffee Dinner or LuncKeon Dried Beef Potato Salad Boiled Cream Dressing Hot Biscuit Dried Apple Pie Dinner or Stxpper Baked Beans Steamed Graham Bread Sponge Pie Whipped Cream April 18 BreaRfast Reheated Baked Beans Reheated Graham Bread Coffee Dinner Fricassee of Chicken Toasted Bread Steamed Rice Jelly Cold Cabinet Pudding Sponge Drops Tea Cheese and Jelly Sandwiches Cocoa Whipped Cream HOOD'S MILK 271 April 19 BreaKfast Oat Cereal Rice Griddle Cakes Maple Syrup Coffee LtincHeon or Supper White Cream Soup Croutons Rhubarb Jelly Baking Powder Biscuit Dinner Broiled Ham Baked Potatoes Lettuce with Boiled Dressing Bread and Butter April 20 BreaKfast Wheat Cereal Reheated Beans Toasted Brown Bread Coffee LrtincHeon or iSupper Stuffed Red Peppers Hot Rye Biscuit Cold Rhubarb Pie Dinner Cold Boiled Ham Spaghetti with Tomato Sauce Chocolate Bread Pudding April 21 BreaKfast Oat Cereal Creamed Dried Beef Toasted Bread Coffee L>tincl\eon or Stipper Macaroni with Cheese Rye Bread and Butter Hot Gingerbread Dinner Cold Ham German Potato Salad Banana Fritters Currant Jelly Sauce 272 DAILY LIVING April 22 BreaKfast Shredded Wheat Biscuit with Bananas Corn Cake Coffee I^tincHeon or Supper Ham Omelet Bread and Butter Ginger Cakes Whipped Cream Dinner Fricassee Veal Boiled Potatoes Boiled Onions Banberry Tarts April 23 BreaKfast Oat Cereal Dried Apple Sauce Popovers Coffee I^uncHeon or Stipper Baked Eggs Toasted Bread Irish Moss Blanc Mange Dinner Baked Fillets of Halibut White Sauce Lyonnaise Potatoes Indian Pudding April 24 BreaKfast Shredded Wheat with Creamed Codfish Coffee Dinner or LruncHeon White Clear Soup Meat Balls Steamed Rice Hot Biscuit Cottage Cheese Dinner or Supper Baked Beans Steamed Graham Bread Canned Squash Pie HOOD'S MILK 273 April 25 BreaKfast Reheated Baked Beans Reheated Brown Bread Coffee Dinner Roast Chicken Gravy Rice Balls Boiled Spinach Lemon Sherbet "Whipped Cream Tea Fried Bananas (Chafing Dish) Nut Sauce Baking Powder Biscuit Lemon Sherbet Whipped Cream April 26 BreaKfast Wheat Cereal Coffee Reheated Baked Beans Reheated Brown Bread I^uncKeon or Supper Squash Soup Croutons Spiced Cookies Sliced Bananas Dinner Cold Roast Chicken Gravy Baked Potatoes, in Half Shell Steamed Cottage Pudding Hard Sauce April 27 BreaKfast Oat Cereal Bananas Graham Muffins Coffee L-uncHeon or Stipper Macaroni with White Sauce Raised Buns Cottage Cheese Dinner Baked Haddock Fish Stuffing Hollandaise Sauce Boiled Potatoes Prune Souffle 274 DAILY LIVING April 28 BreaKfast Oat Cereal Creamed Scrambled Eggs Rye Muffins Coffee Lrtii\cKeoi\ or Stopper Potato Soup Crisp Crackers Mocha Cake, Mocha Frosting Dinner Hashed Fish Boiled Spinach Bread and Butter Prune and Rhubarb Pie April 29 BreaKfast Oat Cereal Baked Potatoes Oven Broiled Bacon Coffee I^tincHeon or Stipper Spinach Cream Soup Stewed Prunes and Rhubarb Spice Cookies Dinner Meat Pie Mocha Cake Canned Fruit April 30 BreaKfast Shredded Wheat Biscuit Dried Apple Sauce Corn Cake Coffee Ltinclieon or Supper Emergency Soup Entire Wheat Baking Powder Biscuit Rice Pudding Dinner Cod Stuffed with Oysters Butter Gravy Baked Potatoes White Mousse Spice Cookies HOOD'S MILK 275 April 1 Shredded Wheat Biscuit* Refer to March 20. Fried Eggs and Bacon Prepare oven broiled bacon, refer to December 3. Break 4 of Hood's eggs and slip one at a time into the smoking hot fat, in a frying pan. Cook until brown underneath and serve with the bacon. Baked Potatoes* Refer to November 4. Coffee* Refer to November i. Turnip Cream Soup* Refer to November 12. Croutons* Refer to November 5. Coffee Jelly. Refer to November 2. . Lamb Cutlets Wipe lyi pounds lamb cut from the forequarter. Dip in crumbs, Qgg and crumbs, put in baking pan, dot over with Hood's butter and cook about y^ hour in a hot oven. Tomato Sauce* Refer to December 12. Steamed Rice* Refer to November 4. Fried Pancakes Mix and sift i ^ cups flour, 3 teaspoons baking powder, % teaspoon salt and }( cup sugar. Add ^3 cup Hood's milk and i Qgg well beaten. Drop by spoonfuls into deep fat and fry. Drain on brown paper, serve with Caramel Syrup Caramelize % cup sugar, refer to caramel custards, February 27, add y^ cup hot water slowly and simmer 5 minutes. 276 DAILY LIVING April 2 Oat CereaL Refer to November 4. Rice Griddle Cakes* Refer to November 5. Coffee* Refer to November i. Macaroni with Cheese. Refer to December 9. Stewed Prunes* Refer to December 4. Baking Powder Biscuit* Refer to November 2. Planked Fish Take the skin and bone from a 3 pound haddock, making 2 fillets. Brown in Hood's butter on one side, remove to plank, browned side down, and garnish with souffle potato roses. Cook about 1 5 minutes under the gas flame, or until the fish is dry and flakes apart. May be cooked in the range oven. Serve with HoIIandaise Sauce* Refer to March 4. Souffle Potato Roses Add the whites of 2 of Hood's eggs beaten stiff to 3 hot riced potatoes, with salt, add 2 tablespoons Hood's butter. Beat until light and shape as potato roses, refer to March 25. Welsh Cheese Cakes Put I of Hood's cottage cheeses . through the potato ricer, add }^ cup sugar, i tablespoon Hood's light cream, I tablespoon Hood's butter melted, the grated rind and juice of }i lemon, 2 of Hood's eggs beaten light. Fill into small tins lined with pastry and bake about 15 minutes. Sprinkle with powdered sugar. HOOD'S MILK 277 April 3 Oat CereaL Refer to November 4. Milk Toasts Refer to December 27. Coffee. Refer to November i. Fish Bouillon Put the skin, bones and trimmings remaining from the planked fish in a saucepan, add Y^ onion, bit of bay leaf, 2 cloves, ^ carrot sliced, cover with cold water and simmer i >^ hours, strain through cheese cloth placed over a strainer and season with salt. Rye Bread Scald 2 cups Hood's milk, add 2 tablespoons Hood's butter, Yi cup brown sugar and i Y^ teaspoons salt. When lukewarm add i yeast cake dissolved in Y\ cup lukewarm water and 3 cups flour ; beat well, cover and let rise until light. Then add about 3 cups rye meal, enough to make a stiff dough ; knead, let rise until doubled in bulk, shape into 2 loaves, let rise again and bake about i hour in a moderate oven. Tripe in Batter Add Y\ cup cold water to i of Hood's eggs well beaten, and add gradually to Y^ cup flour, with a few grains salt; add 2 tablespoons Hood's butter melted. Cut I pound tripe in pieces for serving, wipe, season with salt, dip in batter and fry in Hood's butter until browned. Molasses Cookies* Refer to December 1 5 . Baked Kidney Beans* Refer to December 26. Brown Bread* Refer to November 7. Lemon Custard Pie* Refer to November 9. 278 DAILY LIVING April 4 Baked Beans Reheated* Refer to November i . Brown Bread Reheated* Refer to November i. Stewed Prunes* Refer to December 4. Coffee* Refer to November i . Stuffed Roast Veal Order 6 pound leg of veal, boned. Wipe meat, sea- son with salt, stuff, refer to stuffing November 8, put in baking pan with 4 strips salt pork. Dredge with flour, and roast 3}^ hours, basting every 10 minutes, first with 2 tablespoons Hood's butter, melted in ^ cup hot water, then with fat in the pan. Boiled Onions* Refer to November 8. Fruit Cream with Whipped Cream* Prepare vanilla ice cream, refer to November i, omitting vanilla and adding i cup strained peaches or other fruit. When frozen press the cream against the sides of the can, and turn in ^ cup Hood's medium cream, beaten until thick, sweetened and flavored. Pack and let stand 2 hours before serving. Toasted Bread* Refer to November i . Hot Chocolate Prepare chocolate, refer to children's parties, Februarys and serve hot. April 5 Oat Cereal* Refer to November 4. Potato Cakes. Refer to November 2. HOOD'S MILK 279 Reheated Brown Bread* Refer to November i. Coffee* Refer to November i . Baked Bean Salad. Refer to December 29. Cream Oil Dressing Add Yq. cup Hood's medium cream beaten to oil dressing, refer to March 29. Molasses Cookies* Prepared April 3. Tea* Refer to November i . Cold Roast Veal. Prepared April 4. Potato Puff* Refer to January 25. Boiled Spinach. Refer to P^ebruary 2. Custard Sauce* Refer to November 2. Chocolate Cottage Pudding Cream 2 tablespoons Hood's butter, add y^ cup sugar and the yolk of i of Hood's eggs. Mix and sift ^ cup flour with I y^ teaspoons baking powder, and add alter- nately with y^ cup Hood's milk to the first mixture. Beat well, and add i square melted chocolate, then add the white of the q^% beaten stiff. Bake about ^ hour in a deep pan. April 6 Oat Cereal* Refer to November 4. Eggs Scrambled with Tomato Refer to November 3. Toasted Bread* Refer to November i. Coffee* Refer to November i . 28o DAILY LIVING Cheese Cream Soup Scald I quart Hood's milk with i slice onion, then re- move onion. Melt 3 tablespoons Hood's butter, add 3 tablespoons flour, and gradually the scalded milk. Just before serving add >^ cup Hood's full cream cheese grated and season with salt. Crisp Crackers^ Refer to December 23. Hot Biscuit* Refer to November 7. Veal Pot Pie Cut I y2 cups left over veal into small pieces and lay aside. Put the remainder into a casserole, or heavy earthen baking dish, add i onion sliced fine, and 3 raw potatoes cut in dice. Dredge with flour, season with salt, cover with cold water, and put in oven, cover the dish and cook about 3 hours in a moderate oven, 20 minutes before serving time remove the cover, and drop dumpling mixture by spoonfuls onto the pie and bake. Baked Dumpling* Refer to December 2 1 . Baked Bananas* Refer to January 30. Molasses Cookies* Prepared April 3. April 7 Shedded Wheat Biscuit* Refer to March 20. Graham Muffins* Refer to November 3. Coffee. Refer to November i. String Bean Salad Drain and rinse i can small green string beans, season with salt and onion juice, arrange on lettuce leaves, and cover with Yt. recipe cream oil dressing, prepared April 6. HOOD'S MILK 281 Entire Wheat Baking Powder Biscuit Use I cup entire wheat flour in place of i cup white flour, and proceed as for baking powder biscuit, refer to November 2. . , Dried Apple Sauce^ Refer to March 10. Molasses Cookies. Prepared April 3. Macaroni with Meat Prepare macaroni as for macaroni with cheese, omit- ting the cheese, refer to December 9. When ready to serve reheat with i Y^, cups left over veal. Tapioca Cream* Refer to December 1 9. April 8 Oat CereaL Refer to November 4. Oven Broiled Bacon* Refer to December 3. Baked Potatoes. Refer to November 4. Coffee. Refer to November i . Potato Soup* Refer to January 16. French Toast Add % cup Hood's milk to i of Hood's eggs slightly beaten, with i tablespoon sugar and a few grains salt. Dip slices of stale bread in the mixture and fry in Hood's butter until well browned on both sides. Serve with jelly. Fish in Ramekins Prepare fish timbal mixture, refer to March ir, and cook in 8 buttered ramekins set in a dish of hot water in a moderate oven. 282 DAILY LIVING Delmonico Potatoes* Refer to January 7. Dressed Lettuce* Refer to November 9. Maple Mousse* Refer to March 2 1 . Molasses Cookies* Prepared April 3. April 9 Oat Cereal* Refer to November 4. Creamed Codfish* Refer to November 6. Toasted Bread* Refer to November i. Coffee* Refer to November i. Grapefruit Salad Prepare 2 grapefruit and drain, arrange the fruit on lettuce leaves, add 2 tablespoons powdered sugar to fruit juice and pour over the salad. Toasted Cheese Sandwiches Refer to December 3. Cocoa* Refer to December 13. Hot Cross Buns Pour I cup Hood's milk, scalded, over 3 tablespoons each sugar and Hood's butter and ^ teaspoon salt. When lukewarm add i of Hood's eggs well beaten, i yeast cake dissolved in % cup lukewarm water, and 3 % cups flour mixed with ^ teaspoon cinnamon and }^ cup currants. Beat well, let rise until doubled in bulk, shape into biscuit and cut 2 gashes on top of each one with the scissors, in the shape of a cross, let rise again and bake on an inverted pan in a moderate oven about 25 minutes. Before the baking has finished brush HOOD'S MILK 283 over with ^ cup sugar cooked with 2 tablespoons water to a syrup. Baked Shad Roe Cook shad roe 10 minutes in boiling water to which has been added i teaspoon each salt and vinegar. Drain, put in buttered baking pan, cover with tomato sauce and bake about 25 minutes. Serve with remain- ing sauce poured over the roe on the platter. Tomato Sauce* Refer to December 12. Buttered Potatoes. Refer to January 19. Banana Pudding, Refer to March 3. Boiled Custard* Refer to March 3. April 10 Oat CereaL Refer to November 4. Creamed Scrambled Eggs* Refer to January 13. Toasted Bread. Refer to November i. Coffee* Refer to November i . Broiled Cod Steak Butter a wire broiler, lay in i ^ pounds cod steak and broil over a clear fire about 12 minutes, turning fre- quently, or broil under the gas flame, turning once. Remove to platter, season with salt and spread with 2 tablespoons Hood's butter. Creamed Potatoes* Refer to November 4. Hot Biscuit* Refer to November 7. Grapefruit* Refer to January 3. Beans Baked with Tomato* Refer to January 16. 284 DAILY LIVING Steamed Graham Breads Refer to January 2. Loaf Chocolate Cake Cream ^ cup Hood's butter, add i Y^, cups sugar gradually and the yolks of 5 of Hood's eggs, unbeaten ; then add 2 squares melted chocolate mixed with ^ cup hot water. Add ^ cup Hood's milk alternately with i^ cups flour mixed and sifted with 2>^ teaspoons baking powder, then add the whites of 3 of the eggs beaten stiff. Bake in a loaf in a moderate oven about 50 minutes. Frost with Marshmallow Frosting Add 2 tablespoons hot water to ^ pound marsh- mallows cut in pieces, and melt over hot water, then add to boiled frosting, refer to January 8. April 11 Eggs Poached in Cream Melt I y^ tablespoons Hood's butter, add ^ teaspoon salt and a few grains paprika, add y^, small onion sliced thin. When browned remove from the heat, add i Yi cups Hood's light cream and heat without boiling, then slip in 4 of Hood's eggs very carefully and cook until the white is set. Serve with Toasted Brown Bread. Refer to November 2 Grapefruit* Refer to January 3. Coffee* Refer to November i . Roast Chicken* Refer to November 8. Stuffing* Refer to Nov^ember 8. Gravy* Refer to November 8. HOOD'S MILK 285 Steamed Rice« Refer to November 4. Dressed Lettuce* Refer to November 9. Easter Pudding Prepare chocolate pudding, omitting the chocolate, and adding i teaspoon vanilla, refer to March 5, mould in egg cups. When ready to serve remove from the moulds and serve with Yellow Sauce Add }4 cup sugar to the yolks of 2 of Hood's eggs. Just before serving pour over }4 cup Hood's milk scalded, add }^ teaspoon vanilla and a few grains salt. Chocolate Cake* Prepared April 10. April 12 Oat CereaL Refer to November 4. Rice Griddle Cakes* Refer to November 5. Coffee* Refer to November i . Baked Beans Reheated* Refer to November i . Toasted Brown Bread* Refer to November 2 Chocolate Cake* Prepared April 10. Cold Roast Chicken* Prepared April 11. French Fried Potatoes* Refer to January 5. Tartar Sauce Brown j{ cup Hood's butter and add to i tablespoon each vinegar and Worcestershire sauce mixed with j{ teaspoon salt. 286 DAILY LIVING Creamed Parsnips Use parsnips in place of turnips, refer to creamed turnips, December i6. Rhubarb Pie Skin and cut into small pieces y^ pound rhubarb. Mix y^ cup sugar, 2)/^ tablespoons flour, and i egg. Add to the rhubarb, and bake between 2 crusts about 45 minutes. April 13 Shredded Wheat Biscuit Refer to March 20. Corn Cake» Refer to December i. Coffee* Refer to November i. Macaroni Baked with Cheese Refer to December 24. Hot Biscuit* Refer to November 7. Chocolate Cake* Prepared April 10. Rhubarb Sauce Skin and cut in small pieces ^ pound rhubarb. " Put in granite saucepan, add yz cup water, ^ cup sugar, and heat until sugar is dissolved, then put in oven, and cook slowly 2 hours, adding more water if necessary. Veal Cutlets Cut I pound veal steak into pieces for serving and prepare as lamb cutlets, refer to April i. Brown Sauce Brown 3 tablespoons Hood's butter with i slice onion, add 4 tablespoons flour and brown, then add i % cups hot water gradually. When thickened cook 5 minutes, then strain and season with salt. HOOD'S MILK 287 Mashed Potatoes* Refer to November I. French Dressing* Refer to November 7. Lettuce and Walnut Salad Shred y. head lettuce, add }i cup nut meats broken in pieces, and moisten with French dressing. April 14 Oat CereaL Refer to November 4. Fried Potato Cakes* Refer to November 2. Rye Muffins* Refer to November 7. Coffee* Refer to November i . Potato Soup* Refer to January 16. • Crisp Crackers* Refer to December 23. Baked Bananas* Refer to January 30. Chocolate Cake* Prepared April 10. Baked Creamed Shad Roe Parboil shad roe as in baked shad roe, refer to April 9. Cut in small pieces, and add to white sauce, refer to November 6. Season with salt and paprika, put in buttered baking dish, cover with y^ cup buttered cracker crumbs, and reheat in a hot oven. French Rolls Add I tablespoon Hood's butter, % teaspoon salt to I cup boiling water ; when lukewarm add i yeast cake dissolved in y^ cup lukewarm water, and 1 3^ cups flour, let rise until light, then add about i y^ cups more flour, knead, and when doubled in bulk cut in 24 pieces, shape as biscuits, then roll with the hands 2 inches long. Gash each roll 3 times with the scissors, let rise again, and bake about 1 5 minutes in a moderate oven. 288 DAILY LIVING Pineapple Fritters Add y^ cup Hood's milk to the yolks of 2 of Hood's eggs or I whole ^gg^ and gradually stir into i cup of flour which has been sifted with i y^, teaspoons each sugar and baking powder and y^ teaspoon salt. Let stand a while, then dip into batter slices of pineapple which have been drained. Fry in deep fat and drain on brown paper. Currant Jelly Sauce Refer to February 14. April 15 Oat Cereal Refer to November 4. Dropped Eggs on Toast Add I teaspoon salt to i quart boiling water in a saucepan, then set where it will not boil. Break 4 of Hood's eggs and slip carefully one at a time into the water. Cook 5 or 6 minutes, until the white is set. Then take out with skimmer and arrange on slices of toasted bread. Coffee* Refer to Novemoer i. Potato soup* Refer to January 16. Crisp Crackers* Refer to December 23. Reheated French Rolls* Prepared April 14, Delmonico Potatoes, Refer to January 7. Creole Steak Prepare i pound top of round steak as broiled steak, refer to January 21. Melt 2 tablespoons Hood's butter, HOOD'S MILK 289 add I slice onion cut fine and i cup thick part of canned tomato. Simmer until thick, then season with salt. When ready to serve pour over the steak. Floating Island Scald I ^ cups Hood's milk and pour over y^ cup sugar mixed with 2 of Hood's eggs. Cook in the double boiler until the mixture coats the spoon, then strain, add ^ teaspoon vanilla and a few grains salt. Beat the whites of the eggs stiff, drop by spoonfuls onto the custard and brown in the oven. Serve cold. April 16 Oat CereaL Refer to November 4. Creamed Codfish^ Refer to November 6. Baked Potatoes* Refer to November 4. Coffee. Refer to November i . French Dressing. Refer to November 7. Pineapple Salad Shred ^ head lettuce, cut i cup canned pineapple in small pieces, drain and arrange on the lettuce. Pour over French dressing and garnish with 2 red canned peppers, cut in small pieces. Nut Souffle Use I cup nut meats broken in pieces in place of fish, refer to fish souffle, January 9. Entire Wheat Baking Powder Biscuit Refer to April 7. 290 DAILY LIVING Baked Tapioca Pudding Mix yl cup minute tapioca, % cup sugar, 2 of Hood's eggs slightly beaten, few grains salt, ^ teaspoon vanilla and 2 cups Hood's milk. Put in baking dish and bake about I hour in a moderate oven. April 17 Oat CereaL Refer to November 4. Toasted Bread. Refer to November i. Eggs Scrambled with Tomato Refer to November 3. Coffee Refer to November i. Dried Beef Serve % package dried beef, arrange on a platter. Potato Salad* Refer to February 4. Boiled Cream Dressing* Refer to February 22. Hot Biscuit* Refer to November 7. Dried Apple Pie* Refer to March 6. Baked Beans* Refer to November 7. Steamed Graham Bread* Refer to January 2. Sponge Pie Prepare small angel cakes, refer to March 17. Bake in 2 round cake tins about i 5 minutes, and when ready to serve fill with whipped cream, refer to November 4. HOOD'S MILK 291 April 18 Reheated Baked Beans* Refer to November i. Reheated Graham Bread* Refer to November i . Coffee* Refer to November i . Fricassee of Chicken* Refer to November 1 5 . Toasted Bread* Refer to November i. Steamed Rice* Refer to November 4. Cold Cabinet Pudding Prepare boiled custard, refer to March 3. While hot add 2 tablespoons granulated gelatin softened in % cup cold water, then strain. Put a layer of sponge drops in bottom of serving dish and cover with custard ; when set add another layer of sponge drops and repeat until the sponge drops and custard have been used. Chill before serving. Sponge Drops Beat the whites of 2 of Hood's eggs stiff, add yi cup granulated sugar and continue beating, then add the yolks of 3 of Hood's eggs beaten thick. Fold in ^3 cup flour and % teaspoon vanilla. Drop by teaspoons onto brown paper placed on an inverted pan and bake about 8 minutes. Cheese and Jelly Sandwiches Butter 3 slices of bread, spread i slice with Hood's cottage cheese and another with jelly. Put the 3 slices together and cut in strips about i inch wide. Prepare the desired number. Cocoa* Refer to December 13. Whipped Cream* Refer to November 4. 292 DAILY LIVING April 19 Oat CereaL Refer to November 4. Rice Griddle Cakes* Refer to November 5. Coffee* Refer to November i . White Cream Soup* Refer to November 2. Croutons* Refer to November 5 . * Rhubarb Jelly- Add 2 tablespoons granulated gelatin softened in }{ cup cold water to rhubarb sauce, refer to April 13. Mould and chill. Baking Powder Biscuit* Refer to November 2. Baked Potatoes* Refer to November 4. Broiled Ham Cut I slice from ham before boiling. Put in frying pan, cover with cold water and heat slowly for 1 5 minutes. Then drain and pan broil until brown on both sides, turning constantly. Lettuce Salad with Boiled Dressing Shred % head lettuce and mix with % recipe boiled cream dressing, prepared April 17. April 20 Wheat Cereal* Refer to November 2. Toasted Brown Bread, Refer to November 2. Reheated Beans* Refer to November I . Coffee* Refer to November i. HOOD'S MILK 293 Stuffed Red Peppers Drain and rinse 8 red canned peppers. Fill with creamed chicken, refer to February 8. Cover with ^ cup buttered cracker crumbs, put in baking dish and bake 15 minutes in a moderate oven. » Hot Rye Biscuit Shape rye biscuit, put in muffin pan, let rise, and bake about 25 minutes in a moderate oven. Cold Rhubarb Pie Refer to April 12. Cold Boiled Ham Cover ham with cold water, bring to the boiling point, boil 5 minutes, then simmer, allowing 25 minutes to the pound. Remove from the water, take off the skin, and cover with fine stale bread crumbs. Bake % hour in a moderate oven. Spaghetti with Tomato Sauce. Refer to March i . Chocolate Bread Pudding. Refer to December 18. April 21 Oat CereaL Refer to November 4. Creamed Dried Beef. Refer to March 20. Toasted Bread. Refer to November i. Coffee. Refer to November i . Macaroni with Cheese. Refer to December 9. Rye Bread and Butter. Prepared April 20. Hot Gingerbread. Refer to November 3. 294 DAILY LIVING Cold Ham Prepared April 20. German Potato Salad Cook 5 potatoes with skin left on, and peel while hot. Slice in }^ inch slices, season with salt. Mix 2 table- spoons vinegar, ^ cup Hood's butter, melted, and few drops onion juice, blend with the potatoes and reheat in the oven, serving hot. Banana Fritters* Refer to November 6. Currant Jelly Sauce* Refer to November 6. April 22 Shredded Wheat Biscuit* Refer to March 20. Corn Cake* Refer to December i . Coffee* Refer to November i. Ham Omelet Use chopped ham in place of fish and refer to fish omelet, March 18. Ginger Cakes* Prepared April 22. Whipped Cream* Refer to November 4. Fricassee of Veal Cut 2 pounds knuckle veal into 2 inch pieces, brown in Hood's butter with ^ onion sliced fine, put in kettle with the bone; add i quart cold water, bring to the boil, boil 5 minutes, then simmer until the meat is tender. Remove the bone and i pint of the stock, season with salt, and thicken the remaining pint of stock with % cup flour diluted with cold water to pour. HOOD'S MILK 295 Boiled Potatoes* Refer to November 3. Boiled Onions* Refer to November 8. Banbury Tarts Cut in small pieces y^ cup raisins, add ^ cup sugar, I of Hood's ^gg yolks slightly beaten, y^ cracker finely rolled, and the grated rind and juice of yi lemon, bake as mince turnovers, refer to January 9. April 23 Oat CereaL Refer to November 4. Dried Apple Sauce* Refer to March 10. Coffee* Refer to November i. Popovers Beat I of Hood's eggs until thick to the bottom of the bowl, add }{ teaspoon salt, and alternately 34^ at a time Yi cup each pastry flour and Hood's milk. Beat well with the ^gg beater. Put }{ teaspoon butter into each cup, well heated, fill yi with the mixture and bake about 30 minutes in a hot oven. Baked Eggs Put I tablespoon each Hood's light cream and fine fresh bread crumbs into each of 4 ramekins, then i of Hood's eggs in each dish. Season with salt and pap- rika, and cover each ^gg with i tablespoon more crumbs. Bake about 6 minutes in a moderate oven. Toasted Bread* Refer to November i . Irish Moss Blanc Mange* Refer to February 10. Baked Fillets Halibut* Refer to November 25. White Sauce* Refer to November 6. 296 DAILY LIVING Lyonnaise Potatoes Chop fine 2 cups left over potatoes and i small onion. Melt 2 tablespoons Hood's butter in a frying pan, turn in the potatoes, moisten with Hood's milk, and cook very slowly 20 minutes, then brown underneath. Fold and turn onto a platter. Indian Pudding Refer to November 5 . April 24 Shredded Wheat with Creamed Codfish Cut 4 shredded wheat biscuits in halves lengthwise, dip in Hood's milk, then pour over creamed codfish, refer to November 6. Coffee Refer to November i . White Clear Soup Season with salt the i pint of left over veal stock, and clear, refer to tomato and chicken bouillon, Novem- ber 26. Meat Balls* Refer to December 22. Steamed Rice* Refer to November 4. Hot Biscuit* Refer to November 7. Baked Beans* Refer to November 7. Steamed Graham Bread* Refer to January 2. Canned Squash Pie Use canned squash in place of boiled squash, and pro- ceed as for squash pie, refer to November 14. HOOD'S MILK 297 April 25 Reheated Baked Beans^ Refer to November i . Reheated Brown Bread. Refer to November i . Coffee* Refer to November i . Roast Chicken* Refer to November 8. Gravy* Refer to November 8. Rice Balls* Refer to February 7. Boiled Spinach* Refer to February 2. Lemon Sherbet Use the juice of 3 lemons in place of orange juice, and prepare as orange sherbet, refer to children's parties, February. Whipped Cream Refer to November 4. Fried Bananas (chafing dish) Cut 4 bananas in halves lengthwise ; melt i table- spoon Hood's butter, in blazer of chafing dish, without using the hot water pan. Brown the bananas on both sides, and serve with Nut Sauce Add Yz cup nut meats broken in small pieces to cur- rai\t jelly sauce, refer to November 6. Baking Powder Biscuit Refer to November 2. 298 DAILY LIVING April 26 Wheat CereaL Refer to November 2. Reheated Baked Beans^ Refer to November I. Reheated Brown Bread. Refer to November i . Coffee* Refer to November i. Squash Soup* Refer to December 28. Croutons* Refer to November 5 . Spice Cookies Omit fruit, and proceed as for hermit cookies, refer to March 13. Cold Roast Chicken* Prepared April 25. Gravy. Prepared April 25. Baked Potatoes in half Shell Bake 4 large potatoes, cut in halves lengthwise, scoop out the inside, mash, add 2 tablespoons Hood's butter, Hood's milk to moisten, and season to taste. Beat until light, refill skin? and bake about 6 minutes in a moderate oven. Steamed Cottage Pudding Omit chocolate and add % cup more flour to choco- late cottage pudding, refer to April 5. Steam 1% hours, serve with Hard Sauce Refer to November 4. HOOD'S MILK 299 April 27 Oat CereaL Refer to November 4. Graham Muffins* Refer to November 3. Coffee* Refer to November i . Macaroni with White Sauce Omit cheese from macaroni and cheese, refer to December 9, and reheat in white sauce, refer to Novem- ber 6. Raised Buns Before kneading the bread divide into thirds, and to Yz add % cup sugar, % cup currants, and i of Hood's eggs, sHghtly beaten, then proceed as for hot cross buns, refer to April 9. Baked Haddock Prepare and bake haddock as for haddock with onion dressing, refer to November 3, after stuffing with Fish Stuffing Mix I cup soft bread crumbs, 3 tablespoons Hood's butter, melted in % cup hot water, % teaspoon each salt and poultry seasoning. HoIIandaise Sauce* Refer to March 4. Boiled Potatoes* Refer to November 3. Prune Souffle* Refer to December 29. April 28 Oat Cereal* Refer to November 4. Creamed Scrambled Eggs. Refer to December 2. 300 DAILY LIVING Rye Muffins^ Refer to November 7. Coffee* Refer to November i. Potato Soup* Refer to January 16. Crisp Crackers* Refer to December 23. Mocha Cakes Beat the yolks of 4 of Hood's eggs until thick and lemon colored, add i cup sugar gradually and continue beating, then add ^ cup cold water and beat welL Mix and sift 2 teaspoons baking powder with 3 table- spoons cornstarch and i cup flour, and stir into the first mixture ; then add the whites of the eggs beaten stiff with y^ teaspoon salt. Add }^ teaspoon vanilla, and bake about 15 minutes in 4 round cake tins. When cold cut in rounds, using the biscuit cutter, or serve as 2 cakes put together, having 2 layers each, with mocha frosting between and on top of cake. Mocha Frosting Cream ^ cup Hood's butter washed, add 2 table- spoons cocoa, % cup cold coffee, and confectioner's sugar to make of a consistency to spread. Hashed Fish* Refer to November 14. Boiled Spinach* Refer to February 2. Prune and Rhubarb Pie Soak Yz pound cleaned prunes in cold water to cover, add I pound rhubarb, peeled and cut in small pieces, cover with boiling water, and cook very slowly until the prunes are soft. Sweeten to taste the last half hour of cooking. Bake about jA the sauce between 2 crusts in a deep pie plate. HOOD'S MILK 301 April 29 Oat CereaL Refer to November 4. Baked Potatoes^ Refer to November 4. Oven Broiled Bacon. Refer to December 3. Coffee. Refer to November i . Spinach Cream Soup Use I cup left over cooked spinach in place of potato and proceed as for potato soup, refer to January 1 6. Stewed Prunes and Rhubarb Prepared April 28. Spice Cookies. Prepared April 26. Meat Pie. Refer to November 14. Mocha Cake. Prepared April 28. April 30 Shredded Wheat Biscuit. Refer to March 20. Dried Apple Sauce. Refer to March 10. Corn Cake. Refer to December i . Coffee. Refer to November i . Emergency Soup. Refer to November 5. Entire Wheat Baking Powder Biscuit Refer to April 7. Rice Pudding Refer to December 14. li 302 DAILY LIVING Cod Stuffed with Oysters Remove the skin and bone from i pound cod steak, making 2 fillets. Season with salt, put i fillet in pan on strips of salt pork, lay on the oyster stuffing, using ^ pint oysters, then lay on the stuffing the other fillet of fish. Bake about ^ hour in a moderate oven, bast- ing with the fat in the pan. Butter Gravy^ Refer to November 3. Baked Potatoes* Refer to November 4. White Mousse Beat I cup Hood's medium cream until thick, sweeten to taste, add i ^ teaspoons vanilla. Pack in equal meas- ures ice and salt and let stand 2 hours. Spice Cookies Prepared April 26. A Perfect Milk is a Perfect Food "Do not try to keep milk until the next morning that has been taken from the ice box several times during the day and allowed to get warm. Such milk should be set aside in a cold place and kept undisturbed until wanted." State Boar'd of Agriculture^ Nature Leaflet No. 40. HOOD'S MILK 303 Cost of I^iving for April April 1-8 April 8^15 13 quarts milk $1 2^ lbs. butter 2 cottage cheeses y^ lb. full cream cheese 9 half pint jars light cream. . 1 jar medium cream 2 doz. eggs Shredded wheat '. }l lb. bacon Coffee Sugar Flour Potatoes Salt and spices 2 yeast cakes Gelatin Vegetables i^ lbs. forequarter lamb. . . Tomato Rice Lard Cereal Maple syrup Macaroni 1 lb. prunes Baking powder Graham flour 3 lbs. haddock 2 lemons Rye and Indian- meal I lb. tripe Molasses and vinegar I qt. beans Chili sauce 6 lbs. veal, 14 cts Peaches Ice and salt Chocolate Oil Tea yi pk. spinach Lettuce and crackers Bananas Can string beans y^ lb. dried apples ..... ... 17 ,98 ,10 ,11 .63 .10 .70 .08 .04 .28 .18 .20 .10 .02 .04 .04 .05 .18 •03 •03 .08 .05 .05 .06 .12 •05 .01 .24 .04 .08 .12 ■05 ,10 .04 .84 .15 .05 .08 .05 .02 •13 .18 .14 .18 .04 Total for week $8.01 13 qts. milk %! zyi lbs. butter Cottage cheese ^ lb. cheese, full cream. . . , Jar medium cream 8 half pt. jars light cream . . . • 2 doz. eggs Coffee and flour Sugar Baking powder Spices and salt Potatoes and cereal X lb. bacon Crackers Jelly 1 lb. halibut Maple syrup Codfish 6 grapefruit 4 yeast cakes Cocoa 2 shad roe Tomatoes I % lbs. cod steak Gelatin Chocolate X lb. marshmallows 4 lbs. chicken Lettuce Cornstarch Rice Canned fruit I lb. rhubarb Seasonings Vegetables Bananas 4 shredded wheat Oil Vinegar I lb. veal steak . Walnuts Molasses Beans and pork Meal Pineapple •17 .98 •05 .11 .10 •56 .70 ,48 .18 .03 .02 .12 .04 .05 •05 .25 .10 .02 •30 .08 .02 •50 •03 .19 .02 •05 •05 .72 .08 .01 •03 .10 .12 .02 •03 .20 .04 .05 .02 ■30 •05 .01 .12 .04 •05 Total for week 58.24 304 DAILY LIVING April 15=22 13 qts. milk $i-i7 2]4 lbs. butter 98 8 half pt. jars light cream. . . .56 2 doz. eggs 70 1 half pt. jar medium cream .10 2 cottage cheeses 10 % lb. cheese, full cream 06 1 lb. top of round 25 Cereal 08 Crackers 10 Potatoes 10 Tomatoes , .02 Coffee 28 Flour 20 Baking powder 05 Sugar 18 Spices and salt 02 Canned fruit 15 Vanilla 03 Codfish 02 Oil 05 Lettuce 08 Nuts 10 Tapioca 01 Dried beef 12 y^ lb. dried apples 04 Lard 05 2 yeast cakes 04 Beans 08 Rye meal 04 Graham flour 02 Pork 04 Molasses 05 Vinegar 01 Jelly 10 5 lb. fowl 75 Rice 03 Gelatin 02 Maple syrup 05 1 lb. rhubarb 12 5 lbs. ham 75 Can red peppers 15 Spaghetti 03 Chocolate 03 Macaroni 03 2 bananas .04 Total for week ^7.98 April 22= 30 16 quarts milk ^1.44 3^ lbs. butter 1.37 2 doz. eggs 70 ID jars light cream 70 2 jars medium cream 20 2 cottage cheeses 10 2 lbs. knuckle veal 24 Vegetables .... 05 Shredded wheat 12 16 bananas 25 4 lemons 08 Coffee and flour 60 Sugar 24 Spices and salt 02 Baking powder 05 Indian meal 02 Graham flour 03 y^ lb. dried apples 08 Currants and potatoes 11 Irish moss 01 Vanilla 03 Lard 03 I lb. halibut 20 Codfish 02 Beans and pork 16 1 pk. spinach 25 2 lbs. lower round 30 2 yeast cakes 04 Can squash 12 4 lbs. chicken 72 Nuts 03 Tea 02 Chocolate 05 Ice and salt 08 Rice 03 4 lbs. haddock 28 I lb. prunes 12 Macaroni 03 Crackers 08 Rhubarb 12 Canned fruit 10 I lb. cod steak 15 j4. pt. oysters 10 % lb. bacon 04 Molasses 02 Total for week ^950 Total for month ^33-73 HOOD'S MILK 305 I^o^rering tKe Cost April 1-8 7 half pt. jars light cream. . .^0.49 Cottage cheese 05 Medium cream 10 Coffee 28 Shredded wheat, 8 cts., use cereal, 2 cts 06 Maple syrup 05 Chili sauce 04 Spinach 13 String beans, 18 cts., use potatoes, 2 cts 16 $1-3^ April 8-15 7 jars light cream j^o.49 Medium cream 10 Coffee 28 Cottage cheese 05 Jelly 05 Grapefruit 30 Marshmallows 05 Bacon 04 I lb. veal, 30 cts,, use Eng- lish beef soup, 8 cts 22 ^1.58 Aprfl 15-22 7 jars light cream ^0.49 Coffee 28 Cottage cheese 05 Canned fruit 10 Jelly 10 Maple syrup 05 4 lbs. forequarter lamb, 40 cts., for ham, 75 cts 35 .1.42 April 22-30 10 jars light cream $0.70 Coffee 35 Oysters 10 Canned fruit 10 Bacon 04 Chocolate 05 2 jars medium cream 20 Ice and salt 03 Use wheat cereal, 4 cts., for shredded wheat, 12 cts. .08 I j^ lbs. forequarter lamb, 15 cts., for knuckle veal, 24 cts 09 English beef soup for meat pie 10 Total for month ^6.20 3o6 DAILY LIVING Individual Cooking for the Convalescent Farina Soup Heat I cup chicken stock to boiling point, add i tablespoon farina and boil 5 minutes. Then add ^ cup Hood's milk scalded, % cup Hood's light cream and season. Hygienic Soup Heat I cup chicken stock to boiling point, add i tablespoon oatmeal and boil 1 5 minutes, add ^ cup Hood's milk, and thicken with 2 teaspoons Hood's butter and flour cooked together. Strain and season. Grilled Oysters Wash and pick over ^ pint oysters, put in small omelet pan and as fast as liquor flows remove with a spoon and continue until oysters are plump and edges begin to curl. Sprinkle with salt and pepper, add i tablespoon Hood's butter and pour over pieces of toast. Garnish with parsley. Fish a la Creme Scald % cup Hood's milk with sprig of parsley and bit of bay leaf. Remove seasoning and use in making white sauce with ^ tablespoon each Hood's butter and flour. Butter serving dish and cover with 3 tablespoons cold flaked fish, cover with ^ of sauce, repeat, and cover top with 2 tablespoons buttered crumbs. Moulded Fish Chop fine ^ pound halibut, add 3 tablespoons Hood's milk, ^ of i of Hood's Qgg yolks, % teaspoon salt, % teaspoon cornstarch, i ^ tablespoons Hood's HOOD'S MILK 307 thick cream beaten stiff. Turn into a buttered mould and cook in pan of hot water until firm. Cream Sauce Cook together ^ tablespoon each Hood's butter and flour, add % cup Hood's thick cream and 2 table- spoons Hood's milk. Season. Dainty Omelet Beat yolk of i of Hood's eggs until thick and lemon colored, add a few grains salt and i tablespoon Hood's milk, turn into a buttered omelet pan. When set spread over stiffly beaten white of Qgg. When brown underneath put in oven and finish cooking, then fold and turn. Zwieback Dissolve I yeast cake in % cup Hood's milk, add i^ teaspoon salt and % cup flour, then let rise until very light, add 2 tablespoons each sugar and Hood's butter melted, i of Hood's eggs and the yolk of another and flour enough to handle. Shape as finger rolls. Place close together on buttered sheet, let rise and bake 20 minutes in hot ovefi. When cold slice and brown evenly in oven. Wheat Crisps Cream ^ cup Hood's butter, add 2 tablespoons sugar gradually, % cup Hood's milk, ^ cup wheat prep- aration mixed with yi teaspoon salt and flour enough to roll. Shape and bake in slow oven until delicately browned. Cocoa Jelly Dissolve I y^ teaspoons granulated gelatin soaked in I teaspoon cold water, in cocoa made of i ^ teaspoons 3o8 DAILY LIVING each cocoa and sugar, and y^ cup boiling water. Strain, mould, and chill. Serve with sugar and Hood's light cream. Lemon Ice Boil ^ cup sugar and yi cup water together 3 mm- utes, cool, add the juice of i lemon, put in heavy glass and set in pan. Pack with 3 parts ice and i part coarse fine salt. As mixture begins to thicken stir oc- casionally and beat with a silver knife Vanilla Ice Cream Mix ^ cup Hood's light cream, i tablespoon sugar, y^ teaspoon vanilla and few grains salt. Freeze as lemon ice. Month of May erving Laying the Tabic for Breakfasts Dust the table and over the top lay a heavy cloth for the silence cloth. Over this spread the tablecloth, having the fold of the cloth in the centre of the table and at equal distance from the ends. In the centre of the table could be placed a growing plant or cut flowers. The plate of breakfast size and the silver are placed }4 inch from the edge of the table. The decorations of the plate should face the sitter at the table. At the right of the plate and near it place a knife, the cutting edge toward the plate ; at the right of the knife lay a dessert spoon for the cereal ; at the left of the plate lay a fork with the tines upward. At the point of the knife place a tumbler of water ; at the point or left of the fork place a small plate of bread and butter, and across this lay a small knife or spreader. At the left of the fork lay a napkin having 2 open edges on the top of the napkin. Above the plate place a fruit spoon ; above this a fruit napkin with a finger bowl beside it, ^ filled with tepid water. Laying the Table for Dinner* The service plate to hold the soup plate replaces the breakfast plate, and is removed with the soup plate for the dinner plate. The finger bowl and bread and butter plate are not placed on the table. The silver is of dinner size ; the soup spoon takes the place of the cereal spoon at the right of the knife. Place the forks and spoons necessary for the dinner at the left of the plate, excepting the dessert spoon and fork, which are placed as needed. 311 HOOD'S MILK 313 12. Never remove more than 2 plates at a time, and avoid the piUng of silver. 13. Vegetables without dressing ^or sauce may be served on the dinner plate with the principal dish. 14. Always keep the tumbler of water tilled. 314 DAILY LIVING May I BreskKfast Oat Cereal Toasted Bread Bananas Coffee Dinner or LtincKeoni Fried Clams Hot Biscuit Spice Cookies Cottage Cheese Dinner or Supper Beans with Olive Oil Brown Bread Cocoanut Custard Pie May 2 BreaKfast Reheated Baked Beans Parker House Corn Gems Coffee Dinner Roast Lamb Gravy Beet Greens Banana Tea Brown Bread Crackers Roast Potatoes Ice Cream Hood's Milk May 3 BreaKfast Wheat Cereal Toasted Brown Bread Reheated Beans Coffee L-xincKeon or Stxpper Beet Green Salad Savory French Dressing Baking Powder Biscuit Banana Pudding Boiled Custard Curry of Lamb Dinner Rice Border Lemon Pie HOOD'S MILK 315 May 4 BreaKfast Oat Cereal Rice Griddle Cakes Maple Syrup Coffee I^uncKeon or Supper Corn Custard Hot Biscuit Lettuce and Red Pepper Salad Dinner Minced Lamb on Toast Steamed Graham Pudding Custard Sauce May 5 BreaKfast Oat Cereal Creamed Scrambled Eggs Toasted Bread Coffee I^tincHeon or Supper Potato Soup Crisp Crackers Butter Cake Confectioner's Frosting Dinner Casserole of Stuffed Veal Mashed Potatoes Creamed Parsnips Coffee Jelly Boiled Custard May 6 BreaKfast Oat Cereal Fried Potato Cakes Coffee LuncKeon or Supper Corn Oysters Maple Syrup Bread and Butter Cake Stewed Rhubarb Dinner Clam Stew (Chafing Dish) Red Peppers with Creole Rice Toasted Bread 3i6 DAILY LIVING May 7 BreaKfast Oat Cereal Creamed Codfish Rye Muffins Coffee L'tmcHeoii or Stipper Creamed Lima Beans Toasted Bread Cake Canned Fruit Dinner Shad Roe Croquettes French Fried Potatoes Rhubarb Pie May 8 Wheat Cereal BreaKfast Corn Muffins Coffee Dinner or LrtincHeon Baked Shad Buttered Potatoes Onion and Lettuce Salad Hot Biscuit Baked Beans Dinner or Stipper Steamed Graham Bread Sponge Cake May 9 BreaKfast Fish Cakes with Dropped Eggs Brown Bread Coffee Dinner Fowl Southern Style Spoon Corn Bread Cottage Cheese and Currant Jelly Salad Milk Sherbet Milk Sherbet Tea Sponge Cake HOOD'S MILK 317 May 10 BreaKfast Wheat Cereal Reheated Beans Toasted Brown Bread Coffee LuncHeon or Stxpper Moulded Rice Timbals Sponge Cake Canned Fruit Dinner Chicken Stew with Peas and Dumplings Buttermilk Doughnuts Cheese May U BreaKfast Oat Cereal Rice Griddle Cakes Maple Syrup Coffee I^tincKeon or Supper Spanish Beans Parker House Rolls Buttermilk Doughnuts Dinner Veal Loaf Mashed Potatoes Rhubarb Pie May 12 BreaKfast Wheat Cereal Fried Potato Cakes Corn Cake Coffee LuncKeon or Supper Cream of Pea Soup Reheated Parker House Rolls Stewed Rhubarb Buttermilk Doughnuts Dinner Reheated Veal Loaf French Fried Potatoes Tapioca Cream 3i8 DAILY LIVING May \3 BreaRfast Oat Cereal Eggs Scrambled with Tomato Rye Muffins Coffee L'tincHeon or Stipper Omelet White Sauce Toasted Bread Dried Apple Sauce Buttermilk Doughnuts Dinner Fish Chowder Pickles Chocolate Mousse May H BreaKfast Oat Cereal Toasted Bread Creamed Codfish Coffee LuncHeon or Stipper Potato Soup Crisp Crackers Dried Apple Pie Dinner Fish Salad Boiled Dressing Baking Powder Biscuit Cottage Pudding Custard Sauce May 15 BreaRfast Shredded Wheat Biscuit Bananas Coffee Dinner or LtincKeon Clam Fritters Hot Biscuit Egg Salad Dinner or Supper Baked Beans Brown Bread Butter Cake Maple Sugar Frosting HOOD'S MILK 319 May 16 BreaKfast Reheated Baked Beans Reheated Brown Bread Bananas Coffee Dinner Stewed Fowl Mashed Potatoes Boiled Spinach Strawberry Short Cake Tea Cottage Cheese and Parsley Sandwiches Hood's Milk May \7 Oat Cereal Broiled Bacon BreaKfast Fried Potato Cakes Coffee I^tizicHeon or Stipper Baked Beans Reheated ' Toasted Brown Bread Bermuda Onions with Syrup Sliced Bananas Cake Dinner Individual Chicken Pies Potato Balls Dates with Whipped Cream May 18 Cereal with Dates BreaKfast Coffee Rye Muffins L>t].ncHeon or Stipper Beef Broth with Macaroni Cake Canned Fruit Dinner Cold Spiced Beef Mashed Potatoes Dandelion Greens Rhubarb Pie 320 DAILY LIVING May 19 BreaRfast Oat Cereal Milk Toast Coffee Ltii\cHeoi\ or Stipper Tomato Soup with Stock Cheese Croutons Coffee Souffle Dinner Cold Spiced Beef Fried Potato Cakes Dandelion Salad Tapioca Cream May 20 BreaKfast Oat Cereal Baked Potatoes Creamed Dried Beef Coffee Ltindieon or Supper Creamy Welch Rarebit Stewed Rhubarb Tea Muffins Dinner Planked Shad Potato Roses Lettuce and Onion Salad Steamed Fruit Pudding Custard Sauce May 2t BreaRfast Wheat Cereal Creamed Scrambled Eggs Corn Cake Coffee LrtincHeon or Stipper Potato Soup Crisp Crackers Popovers with Maple Syrup Dinner Broiled Shad Roe Tomato Sauce French Fried Potato Balls Dressed Lettuce Rice Pudding HOOD'S MILK 321 May 22 BreaKfast Shredded Wheat Biscuit Bananas Coffee Dinner or I^tincKeon Broiled Veal Steak Hot Biscuit Cream Puffs Dinner or Supper Baked Beans Steamed Graham Bread Chocolate Jumbles May 23 BreaKfast Creamed Beef Toasted Brown Bread Coffee Dinner Roast Leg of Veal Mashed Potatoes Gravy Lettuce and Green Pepper Salad Strawberry Ice Cream Tea Ice Cream Jumbles May 24 BreaKfast Wheat Cereal Toasted Brown Bread Reheated Beans Coffee I^txncHeon or Supper Macaroni Baked with Cheese Baked Bananas Bread and Butter Dinner Cold Roast Veal Onion Sauce Fried Potato Cakes Indian Pudding 322 DAILY LIVING May 25 BreaRfast Oat Cereal Milk Toast Coffee I^tincKeon or Supper Spanish Beans Hot Biscuit Chocolate Jumbles Cottage Cheese Dinner Minced Veal on Toast Canned Beet Salad Banana Shortcake Boiled Custard May 26 BreaRfast Oat Cereal Baked Potatoes Creamed Codfish Coffee LxincKeon or Supper Stuffed Green Peppers Bread and Butter "White Cake Marshmallow Filling Dinner Baked Shad Roe Tomato Sauce French Fried Potatoes Custard Pie May 27 BreaRfast Wheat Cereal Broiled Bacon Rye Muffins Coffee LfUncHeon or Supper Baked Creamed Eggs Baking Powder Biscuit White Cake Cocoa Dinner Stuffed Shad Potatoes with Parsley Butter Coffee Jelly Boiled Custard HOOD'S MILK 323 May 28 BreaRfast Wheat Cereal Corn Muffins Eggs Scrambled with Tomato Coffee I^uncKeon or Supper Potato Soup with Cheese Imperial Sticks Rhubarb Sauce White Cake Dinner Fried Flounders Boiled Dressing with Oil Hashed Brown Potatoes Baked Tapioca Pudding May 29 BreaRfast Oat Cereal Creamed Scrambled Eggs Toasted Bread Coffee Dinner or I^uncKeon Potato and Beet Salad Hot Biscuit Cottage Pudding Strawberry Sauce Dinner or Stipper Baked Beans Brown Bread Rhubarb Pie May 30 BreaRfast Reheated Baked Beans Reheated Brown Bread Coffee Dinner Cold Boiled Tongue Delmonico Cream Potatoes Boiled Spinach Strawberry Whip Tea Hulled Corn Hood's Milk 324 DAILY LIVING May 31 BreaKfast Wheat Cereal Reheated Baked Beans Toasted Brown Bread Coffee I^uncHeon or Supper Creamed Cheese Toasted Bread Old Fashioned Strawberry Short Cake Dinner Cold Boiled Tongue Creamed Macaroni Grapefruit Jelly White Cake A Perfect Milk is a Perfect Food "Do not use preservatives for keeping milk. They are unsafe in spite of untrustworthy statements to the contrary. It is de- cidedly preferable to depend upon ice, cleanliness, and, in extreme cases, sterilization. " State Board of Agriculture^ A^atiire Leaflet No. ^g. HOOD'S MILK 325 May 1 Oat Cereal* Refer to November 4. Toasted Bread* Refer to November i. Coffee» Refer to November i. Fried Clams Drain clams, cut out the dark part from the soft part of the clams, and dry between towels. Season with salt, roll in corn meal and fry in deep fat, a few at a time. Drain on brown paper. Hot Biscuit* Refer to November 7. Spice Cookies* Prepared April 26. Beans with Olive Oil Use ^ cup oUve oil in place of salt pork in baked beans, refer to November 7. Brown Bread* Refer to November 7. Cocoanut Custard Pie Add yi cup cocoanut to custard for custard pie, refer to January 30. May 2 Reheated Baked Beans* Refer to November i. Coffee* Refer to November i. Parker House Corn Gems Cream 3 tablespoons Hood's butter, add ys cup sugar and 3 of Hood's eggs well beaten, and i cup Hood's milk. Mix and sift i cup each flour and corn meal, 4 326 DAILY LIVING teaspoons baking powder and )^ teaspoon salt. Add to first mixture and bake in buttered gem pans in a quick oven. Makes i dozen. Roast LamK Refer to November 22. Roast Potatoes*, Refer to November 22. Beet Greens Pick over beet greens very carefully and cut the root from the small beets, put in kettle with small amount cold water and cook until soft, season with salt and drain, add 2 tablespoons Hood's butter. Banana Ice Cream Rub 4 bananas through a strainer, add to vanilla ice cream before freezing, using ^ tablespoon vanilla, refer to November i. May 3 Wheat CereaL Refer to November 2. Reheated Beans* Refer to November I. Toasted Brown Bread* Refer to November 2. Coffee* Refer to November i. Beet Green Salad Mix remaining beet greens with French dressing and arrange on lettuce leaves. Savory French Dressing. Refer to March 18. Baking Powder Biscuit* Refer to November 2. Banana Pudding* Refer to March 3. Boiled Custard* Refer to March 3. HOOD'S MILK 327 Curry of Lamb Make a gravy, using lamb fat, refer to November 8, season with salt and curry powder, and reheat in the sauce cold roast lamb cut in small pieces. Serve in a Rice Border Prepare stearqed rice, refer to November 4, add 2 tablespoons Hood's butter, and use a part for forming a border around the platter. Lemon Pie^ Refer to March 10. May 4 Oat CereaL Refer to November 4. Rice Griddle Cakes* Refer to November 5 . Coffee* Refer to November i. Corn Custard Mix ^ can corn, ^ teaspoon salt, 3 of Hood's eggs slightly beaten and i pint Hood's milk. Bake in a moderate oven until firm to the centre. Hot Biscuit* Refer to November 7. Lettuce and Red Pepper Salad Shred y^ head lettuce and cut in strips 4 red canned peppers which have been drained and rinsed. Mix to- gether and pour over French Dressing* Refer to November 7. Minced Lamb on Toast Chop the remaining lamb fine. Put the bone in a kettle, add a pint of cold water and simmer i hour. Use the stock for moistening the lamb. Add 2 tablespoons 328 DAILY LIVING Hood's butter and season with salt. Serve on toasted bread. Steamed Graham Puddings Refer to February 23. Custard Sauce. Refer to November 2. May 5 Oat CereaL Refer to November 4. Creamed Scrambled Eggs. Refer to December 2. Toasted Bread. Refer to November i. Coffee* Refer to November i. Potato Soup. Refer to January 16. Crisp Crackers. Refer to December 23. Butter Cake. Refer to November 1 1 . Confectioner's Frosting Beat the white of i of Hood's eggs stiff, add 2 table- spoons Hood's milk, % teaspoon vanilla, ^ cup confec- tioner's sugar, beat well and add enough more sugar to make it stiff enough to spread. Casserole of Stuffed Veal Order i pound veal steak cut ^ inch thick, and cut in 2 inch strips. Mix 2 tablespoons Hood's butter melted, % cup rolled cracker crumbs, season with salt and onion juice. Spread the lower half of each piece of veal with the stuffing, fold the upper half over and fasten with a toothpick. Put in frying pan and brown on both sides. Remove to casserole, or heavy baking dish. Make a brown sauce, using the fat in the pan, having 3 table- spoons, adding 3 tablespoons flour, salt and i % cups hot water. Pour over the veal and cook in the oven about I % hours. HOOD'S MILK 329 Mashed Potatoes* Refer to November i . Creamed Parsnips* Refer to April 12. Coffee Jelly* Refer to November 2. Boiled Custard* Prepared May 3. May 6 Oat Cereal* Refer to November 4. Fried Potato Cakes* Refer to November 2. Coffee* Refer to November i. Corn Oysters Mix ^ can corn, i of Hood's eggs, slightly beaten, }i cup flour, ^ teaspoon salt, and few grains paprika, drop by teaspoons on a hot well greased griddle, and cook until brown on both sides. Serve with maple syrup. Cake* Prepared May 5. Stewed Rhubarb* Refer to April 1 3 . Clam Stew Pick over i pint clams, and cut the dark part from the soft part of the clams, add enough water to the clam liquor to make 2 cups, put in the chafing dish with the clams and cook slowly until the clams are soft. Dilute 3 tablespoons flour with cold water to pour, add to the stew, and when thickened add ^ cup Hood's milk and 2 tablespoons Hood's butter, season with salt, and serve with toasted bread, refer to November i . Red Peppers with Creole Rice Prepare peppers as stuffed red peppers, refer to April 20, and fill with ^ the recipe of creole rice, refer to January 29. Bake 15 minutes in a moderate oven. 330 DAILY LIVING May 7 Oat Cereal* Refer to November 4. Creamed Codfish^ Refer to November 6. Rye Muffins. Refer to November 7. Coffee* Refer to November i . Creamed Lima Beans Cook beans as for stewed lima beans, refer to Decem- ber 30, and add white sauce, refer to November 6. Toasted Bread* Refer to November i . Cake* Prepared May 5. Shad Roe Croquettes Parboil shad roe as for baked shad roe, refer to April 9, cut in small pieces, and add to white sauce prepared as for lamb croquettes, refer to January 12, season with salt and onion juice, and proceed as for lamb croquettes. French Fried Potatoes* Refer to January 5. Rhubarb Pie* Refer to April 12. May 8 Wheat Cereal* Refer to November 2. Corn Muffins* Refer to December 16. Coffee* Refer to November i . Baked Shad Order the backbone of the shad removed, put in baking pan on strips of wet cheese cloth, skin side down, season with salt, dot over with 2 tablespoons Hood's butter, and bake about 25 minutes in a hot oven. HOOD'S MILK 331 Buttered Potatoes* Refer to January 19. Hot Biscuit* Refer to November 7. Onion and Lettuce Salad Cut 2 Bermuda onions in very small bits, shred ^ head lettuce, and mix with the onions, season with salt, and pour over French dressing, refer to November 7. . Baked Beans* Refer to November 7. Steamed Graham Bread* Refer to January 2. Sponge Cake Bake the cake as for mocha cake, refer to April 28, in a cake tin in a sheet about 30 minutes. May 9 Fish Cakes with Dropped Eggs Prepare fish balls, refer to November 8, shape in 4 flat round cakes and brown in pork fat. Serve with a dropped egg on top of each cake, refer to April 1 5 . Brown Bread* Refer to April 7. Coffee* Refer to November i. Fowl Southern Style* Refer to November i . Spoon Corn Bread Stir }( cup corn meal into i cup boiling water and steam 20 minutes, add }4 teaspoon salt, i tablespoon Hood's butter, ys cup Hood's milk, i of Hood's eggs well beaten, and ^ cup corn meal sifted with i teaspoon baking powder. Bake 30 minutes in a buttered baking dish and serve from the dish in which it was cooked. 332 DAILY LIVING Cream Cheese and Currant Jelly Salad Prepare as for cheese and jelly, refer to November 5, arrange on shredded lettuce, and pour over French dressing, refer to November 7. Milk Sherbets Refer to November 8. Sponge Cake* Prepared May 8. May 10 Wheat CereaL Refer to November 2. Reheated Beans. Refer to November I. Toasted Brown Bread* Refer to November I . Moulded Rice Timbals Prepare rice as for steamed rice, refer to November 4, pack into timbal moulds, and when cold turn out, scoop out the centres and fill with canned fruit. Sponge Cake* Prepared May 8. Chicken Stew with Peas Cut the left over chicken from the bones, add the left over stock and ^ can drained and rinsed peas, reheat, and thicken with 2 tablespoons flour diluted with cold water to pour, then season with salt. Dumplings* Refer to December 21. Buttermilk Doughnuts* Refer to February 6. May 11 Oat CereaL Refer to November 4. Rice Griddle Cakes* Refer to November 5. Coffee* Refer to November i . HOOD'S MILK 333 Spanish Beans Add I cup canned tomato, i green pepper, cut fine, y^ small onion, sliced fine, to the left over beans. Cook slowly Yz hour. Season with salt. Parker House Rolls Prepare as for luncheon rolls, refer to February 2. Shape Yz as rolls and bake the remainder as a loaf of bread. Buttermilk Doughnuts Prepared May lo. Veal Loaf Cut 2 pounds knuckle of veal from the bone, put through the meat chopper and use in place of beef, refer to cannelon of beef, November 4. Mashed Potatoes^ Refer to November I . Rhubarb Pie^ Refer to April 1 2. May 12 Wheat Cereal* Refer to November 2. Fried Potato Cakes* Refer to November 2. Corn Cake* Refer to December i. Coffee* Refer to November i. Cream of Pea Soup. Refer to February 25. Reheated Parker House Rolls Refer to baking powder biscuit, November 12. Stewed Rhubarb. Refer to April 13. Buttermilk Doughnuts* Prepared May 10. 334 DAILY LIVING Reheated Veal Loaf Put the left over veal loaf in the baking pan and re- heat about 20 minutes in a hot oven. French Fried Potatoes^ Refer to January 5. Tapioca Cream* Refer to December 19. May 13 Oat Cereal* Refer to November 4. Eggs Scrambled with Tomato Refer to November 3. Rye Muffins. Refer to November 7. Coffee* Refer to November i. Omelet* Refer to December 5. White Sauce* Refer to November 6. Toasted Bread. Refer to November i. Dried Apple Sauce* Refer to March 10. Buttermilk Doughnuts* Prepared May 10. Fish Chowder* Refer to December 4. Chocolate Mousse Prepare chocolate charlotte, refer to February 15, omitting % of the gelatin, turn into a mould, pack in equal measures ice and salt and let stand 3 hours. May 14 Oat Cereal. Refer to November 4. Toasted Bread* Refer to November i. HOOD'S MILK 335 Creamed Codfish* Refer to November 6. Coffee* Refer to November i. Potato Soup* Refer to January 1 6. Crisp Crackers. Refer to December 23. Dried Apple Pie* Refer to March 6. Fish Salad Arrange the left over fish on lettuce leaves, season with salt, and pour over a boiled dressing. Boiled Dressing* Refer to November 2. Baking Powder Biscuit. Refer to November 2. Cottage Pudding Prepare steamed cottage pudding, refer to April 26, and bake Yz hour in a deep pan in a moderate oven. Custard Sauce* Refer to November 2. May 15 Shredded Wheat Biscuit* Refer to March 20. Coffee^ Refer to November i . Clam Fritters Beat 2 of Hood's eggs until light, add yi cup Hood's milk and i Yi cups flour, sifted with 2 teaspoons baking powder. Chop i pint clams, add ^ teaspoon salt, Y\ teaspoon paprika, and stir into the batter. Drop by spoonfuls into deep fat and fry. Egg Salad Cut 4 of Hood's eggs, hard boiled, in halves length- wise, remove the yolks, mash, moisten with boiled dressing 336 DAILY LIVING and season with salt, shape into balls, refill whites, and arrange on lettuce leaves, serve with boiled dressing. Hot Biscuit* Refer to November 7. Brown Bread* Refer to November 7. Baked Beans* Refer to November 7. Butter Cake Refer to November 1 1, and use i whole egg and yolks of 2 of Hood's eggs. Maple Sugar Frosting Use I cup maple sugar broken in small pieces, yi cup water, and proceed as for maple frosting, refer to Feb- ruary 20. May 16 Reheated Baked Beans* Refer to November i . Reheated Brown Bread* Refer to November i. Coffee* Refer to November i . Stewed Fowl Cook fowl as fowl Southern style, refer to November I, season with salt and thicken stock with flour diluted with cold water to pour. Mashed Potatoes* Refer to November i . Boiled Spinach* Refer to February 2. Strawberry Shortcake Hull, wash and cut in small pieces i box strawberries, sweeten to taste and warm before using in shortcake. Prepare as orange shortcake, refer to December 14. HOOD'S MILK 337 Cottage Cheese and Parsley Sandwich Mash I of Hood's cottage cheeses, add 2 tablespoons chopped parsley, and use as filling for sandwiches. May 17 Oat CereaL Refer to November 4. Fried Potato Cakes* Refer to November 2. Broiled Bacon* Refer to December 3. Coffee* Refer to November i. Baked Beans Reheated* Refer to November i . Toasted Brown Bread* Refer to November i . Bermuda Onions with Syrup Soak 3 onions, sliced fine, in cold water i hour and drain, boil 5 minutes ^ cup each water and vinegar, Yz cup sugar, pour over the onions, season with salt and serve cold. Sliced Bananas* Refer to January 29. Cake* Prepared May 15. Individual Chicken Pies Cut left over fowl from the bones and into small pieces, put in individual baking dishes, pour over re- maining sauce ; add a few drops onion juice and potato balls, parboiled 5 minutes, cover with pastry, refer to November 9, and bake about }i hour in a moderate oven. Potato Balls* Refer to January 17. Dates with Whipped Cream Parboil 5 minutes % pound dates, drain and put in oven to dry, then remove the stones and cut in small pieces. Serve with whipped cream, refer to November 4. 338 DAILY LIVING May 18 Cereal with Dates. Refer to January 26. Coffee. Refer to November i. Rye Muffins. Refer to November 7. Beef Broth with Macaroni Add ys cup macaroni cooked and cut in small pieces to I quart stock left from spiced beef, which has been strained. Cake Prepared May 15. Cold Spiced Beef Cut 3 pounds lower round steak in small pieces, add 3 pints cold water, i onion cut in pieces, 3 cloves, bit of bay leaf, 2 sprigs parsley and i teaspoon salt, sim- mer until the meat is very tender, then cut into shreds, put in a deep pan, add enough of the liquid to moisten, fit on another pan, and press under weight, as with a fiatiron, until cold, then remove from the tin and slice thin. Mashed Potatoes Refer to November i . Dandelion Greens Cut the roots and buds from i peck dandelions, wash, and put in kettle, add water to keep from burning, add 3 slices salt pork, cook until tender, then drain, cut with a knife and fork, and season with salt. Rhubarb Pie Refer to April 12. HOOD'S MILK 339 May 19 Oat CereaL Refer to November 4. Milk Toasts Refer to December 27. Coffee* Refer to November i. Tomato Soup with Stock Use part or all stock in place of water, and proceed as for tomato soup, refer to December 25. Cheese Croutons. Refer to February 3. Coffee Souffle Melt 2 tablespoons Hood's butter, add 3 tablespoons flour, and gradually i cup made coffee, then remove from the fire, add Yz cup sugar, few grains salt, and the yolks of 3 of Hood's eggs beaten thick, cool, then fold in the whites of the eggs, beaten stiff, and bake about 25 minutes in a moderate oven. Cold Spiced Beef* Prepared May 18. Fried Potato Cakes* Refer to November 2. Dandelion Salad Dress left over dandelions with French dressing, refer to November 7, and serve on lettuce leaves. Tapioca Cream* Refer to December 19. May 20 Oat CereaL Refer to November 4. Baked Potatoes* Refer to November 4. Creamed Dried Beef* Refer to March 7 340 DAILY LIVING Coffee^ Refer to November i. Creamy Welsh Rarebit* Refer to March 28. Stewed Rhubarb. Refer to April 13. Tea Muffins Cream ys cup Hood's butter, add }( cup sugar, beat I of Hood's eggs, add ^ cup Hood's milk, and add alternately to the first mixture, with 2 cups flour, 4 tea- spoons baking powder, j{ teaspoon salt, mixed and sifted together. Bake in tin gem pans about 25 minutes. Makes i dozen. Planked Shad* Prepare and cook shad as for baked shad, refer to May 8, using an oak plank in place of baking pan. When the fish has finished baking garnish with potato roses, refer to March 25, and brown in a hot oven. Lettuce and Onion Salad* Refer to May 8. Steamed Fruit Pudding* Refer to November 20. Custard Sauce* Refer to November 2. May 21 Wheat Cereal* Refer to November 2. Creamed Scrambled Eggs* Refer to December 2. Corn Cake* Refer to December i . Coffee* Refer to November i. Potato Soup. Refer to January 16. Crisp Crackers. Refer to December 23. HOOD'S MILK 341 Popovers with Maple Syrup Serve hot popovers with maple syrup. Broiled Shad Roe Prepare shad roe as for baked shad roe, refer to April 9, and broil over a clear fire or under the gas flame about 12 minutes. Serve with Tomato Sauce. Refer to December 1 2. French Fried Potato Balls Parboil potato balls 5 minutes in boiling salted water, drain, and let dry ; then fry in deep fat, and drain on brown paper, season with salt. Dressed Lettuce. Refer to November 7. Rice Pudding* Refer to December 14. May 22 Shredded Wheat Biscuit. Refer to March 20. Coffee. Refer to November i. Hot Biscuit. Refer to November 7, Broiled Veal Steak Cut a slice of veal from the leg. Wipe, and pan broil about 10 minutes, using 2 tablespoons Hood's butter. Season with salt. Cream Puffs Put %, cup Hood's butter and ^ cup boiling water in a saucepan, when the butter has melted and the water is boiling add ^ cup flour, and stir until the mixt- ure is smooth, then add i at a time 2 of Hood's eggs unbeaten, stirring until smooth between the adding of 342 DAILY LIVING each egg. Drop from spoon into deep fat, and fry about 8 minutes, and drain on brown paper. Make an opening in each, and put in a teaspoon of Jelly. Makes 9 puffs. Baked Beans* Refer to November 7. Steamed Graham Bread. Refer to January 2. Chocolate Jumbles Cream >^ cup Hood's butter, add i cup sugar, 2 squares melted chocolate, i tablespoon Hood's milk, 2 of Hood's eggs well beaten, then add 2 cups flour sifted with 2 teaspoons baking powder. Add enough more flour to stiffen. Chill, shape with a doughnut cutter, sprinkle with sugar, and bake about 8 minutes on inverted pans. May 23 Creamed Beef* Refer to March 20. Toasted Brown Bread* Refer to November 2. Coffeet Refer to November i. Roast Leg of Veal Do not have the veal boned, omit the stuffing and roast as stuffed roast veal, refer to April 4. Mashed Potatoes* Refer to November i . Gravy* Refer to November 8. Lettuce and Green Pepper Salad Remove the seeds and veins from i green pepper. Parboil 5 minutes in boiling salted water. Cool, cut into strips, mix with >^ head shredded lettuce, and pour over a French dressing, refer to November 7. HOOD'S MILK 343 Strawberry Ice Cream Add I box strawberries, hulled, washed, mashed, and sweetened to vanilla ice cream, omitting the vanilla, and preparing as ice cream, refer to November i. Chocolate Jumbles^ Prepared May 22. May 24 Wheat CereaL Refer to November 2. Toasted Brown Bread. Refer to November 2. Reheated Beans^ Refer to November i . Coffee. Refer to November r. Macaroni Baked. Refer to December 24. Baked Bananas* Refer to January 30. Cold Roast Veal. Prepared May 23. Onion Sauce Add 3 boiled onions chopped fine to i cup white sauce. Refer to November 6. Fried Potato Cakes* Refer to November 2. Indian Pudding. Refer to November 5 . May 25 Oat Cereal. Refer to November 4. Milk Toast. Refer to December 27. Coffee. Refer to November i. Spanish Beans. Refer to May 1 1 . 344 DAILY LIVING Chocolate Jumbles* Prepared May 22. Minced Veal on Toast Chop veal fine, moisten with Hood's milk, add 2 table- spoons Hood's butter, and season with salt. Stir over the fire until thoroughly heated, and serve on toasted bread. Canned Beet Salad Drain and rinse i can beets. Chop fine ^ can, sea- son with salt and arrange on lettuce leaves. Cover with French dressing, refer to November 7. Banana Shortcake Roll out i^ recipe pastry, refer to November 9, % inch in thickness. Place on a sheet of brown paper in a baking pan, and bake. Place on serving dish, and arrange on the cake 4 bananas cut in halves lengthwise, when cold pour over ^ recipe Boiled Custard* Refer to March 3. May 26 Oat CcreaL Refer to November 4. Baked Potatoes* Refer to November 4. Creamed Codfish* Refer to November 6. Coffee* Refer to November i . Stuffed Green Peppers Remove the seeds and veins from 4 green peppers, and parboil 5 minutes in boiling salted water. Add i cup fine chopped veal to i cup white sauce. Fill into peppers. Cover with buttered cracker crumbs and bake 10 minutes in a hot oven. HOOD'S MILK 345 White Cake Cream y^ cup Hood's butter, add i cup sugar grad- ually, then add the whites of 3 of Hood's eggs beaten stiff and dry. Mix and sift i % cups flour and 2 tea- spoons baking powder, and add alternately with y^ cup Hood's milk to the first mixture, add % teaspoon vanilla and bake in 2 shallow pans about 20 minutes. Put to- gether with Marshmallow Filling Heat 3^ cup sugar and % cup Hood's milk to the boiling point and boil 6 minutes, melt }^ pound marsh- mallows, cut in pieces, over hot water. Stir until the mixture is smooth, then add the hot syrup gradually, stirring constantly. Beat until of consistency to spread. Baked Shad Roe* Refer to April 9. Tomato Sauce* Refer to December 12. French Fried Potatoes* Refer to January 5. Custard Pie* Refer to January 30. May 27 Wheat Cereal* Refer to November 2. Broiled Bacon* Refer to December 3. Rye Muffins* Refer to November 7. Coffee* Refer to November i . Baked Creamed Eggs Cut 4 of Hood's eggs, hard boiled, into eighths lengthwise, pour over white sauce, refer to November 6, cover with % cup buttered cracker crumbs and reheat in a hot oven. 346 DAILY LIVING Baking Powder Biscuits Refer to November 2. White Cake» Prepared May 26. Cocoa* Refer to December 13. Stuffed Shad Prepare fish stuffing, refer to April 27, and bake as haddock with salt pork, refer to November 1 3 . Potatoes with Parsley Butter Cream 2 tablespoons Hood's butter, add i tablespoon chopped parsley, put in serving dish with hot boiled potatoes and stir until the potatoes are buttered. Coffee Jelly. Refer to November 2. Boiled Custard* Prepared May 25. May 28 Wheat CereaL Refer to November 2. Corn Muffins* Refer to December 16. Eggs Scrambled with Tomato Refer to November 3. Coffee* Refer to November i . Potato Soup with Cheese Prepare potato soup, and just before serving add )^ cup Hood's full cream cheese, grated, refer to January 16. Imperial Sticks Cut slices of buttered bread in % inch slices, remove the crusts, cut in }^ inch strips, and brown in the oven, turning once. HOOD'S MILK 347 Rhubarb Sauce* Refer to April 13. White Cake^ Prepared May 25. Fried Flounders* Refer to January 19. Boiled Dressing with Oil Prepare boiled dressing, refer to November 2, using oil in place of butter. Hashed Brown Potatoes* Refer to December 24. Baked Tapioca Pudding* Refer to April 16. May 29 Oat Cereal. Refer to November 4. Creamed Scrambled Eggs* Refer to December 2. Toasted Bread* Refer to November i. Coffee* Refer to November i. Potato and Beet Salad Cut 4 cold boiled potatoes in cubes, moisten with boiled dressing, and season with salt and onion juice. Chop y^ can beets fine, season with salt, add ^ cup vinegar and let stand 10 minutes. Mound the potatoes on a serving dish and surround with the chopped beets. Hot Biscuit* Refer to November 7. Cottage Pudding* Refer to May 14. Strawberry Sauce Hull and wash y^ box strawberries, mash and sweeten to taste, add ^ cup cold water. Put in a canning jar, set on a trivet in a kettle of warm water, and cook slowly ^ hour, then strain through cheese cloth. 348 DAILY LIVING Baked Beans* Refer to November 7. Brown Bread* Refer to November 7. Rhubarb Pie* Refer to April 12. May 30 Reheated Baked Beans* Refer to November i. Reheated Brown Bread* Refer to November i . Coffee* Refer to November i . Cold Boiled Tongue Wash the tongue, put in kettle, cover with cold water, bring to the boiling point, and simmer 3 or 4 hours or until the tongue is soft. Cool in the water, then re- move the skin. Serve cold, sliced thin. Delmonico Cream Potatoes Scald ^ pint jar Hood's light cream, add }^ table- spoon flour diluted with cold water to pour, and cook 5 minutes. Then add 2 cups potatoes, cut as for French fried potatoes, and parboiled in boiling salted water 6 minutes or until nearly soft. Cook the potatoes in the sauce 15 minutes, then add Yz cup Hood's full cream cheese, grated, and season with salt and paprika. Boiled Spinach Refer to February 2. Strawberry Whip Sweeten and mash ^ box washed strawberries. Add I cup Hood's medium cream beaten until thick. Chill before serving. Hulled Corn Refer to March 19. HOOD'S MILK 349 May 31 Wheat CereaL Refer to November 2. Reheated Baked Beans^ Refer to November i. Toasted Brown Bread. Refer to November 2. Coffee. Refer to November i. Creamed Cheese Add I cup Hood's full cream cheese, grated, to i cup white sauce, refer to November 6, serve on toasted bread, refer to November i . Old Fashioned Strawberry Shortcake Use I cup Hood's milk in place of ^ cup in baking powder biscuit, refer to November 2. Turn into but- tered baking pan, and bake about 1 5 minutes. Split, and spread with Hood's butter. Put between and on top of the cake i box of strawberries, hulled, washed, mashed and sweetened. Cold Boiled Tongue* Prepared May 30. Creamed Macaroni. Refer to April 27. Grapefruit Jelly ^ Use grapefruit juice in place of orange juice, and pre- pare as orange jelly, refer to December 7. White Cake Prepared May 25. 350 DAILY LIVING Cost of L'iviins for May- Mar i^S lYi lbs. butter $0.98 1 3 quarts milk i . 1 7 9 half pint jars liglit cream. . .63 2 doz. eggs 70 Cottage cheese 05 Cereal 08 Sugar 18 Coffee ,.. .28 Flour 20 Spices and salt 02 Baking powder 05 Rye meal 02 Indian meal 02 Graham flour 02 2 yeast cakes 04 I doz. bananas 20 I qt. clams 25 Olive oil 15 Beans 08 Cocoanut 02 5 lbs. lamb 80 Potatoes 10 Pk. beet greens 20 Lettuce 08 Vinegar 01 Ice and salt 05 Crackers 10 Rice 05 Gelatin 02 Lemons 02 Cornstarch 01 Maple syrup 05 Can corn 12 Red peppers 15 Vanilla 01 I lb. veal steak 30 Vegetables 03 Codfish 02 Lima beans 03 Canned fruit 10 Rhubarb, i lb -08 Shad roe 25 Lard 08 Total for week. . , $7.80 May 8-15 13 qts. milk ^1.17 2^ lbs. butter 98 2 doz. eggs 70 9 half pint jars light cream. . .63 Pt. buttermilk 04 Cottage cheese 05 X lb. full cream cheese 06 Potatoes 10 Coffee 28 Flour 20 Sugar 18 Baking powder 03 Vanilla 02 Spices and salt 02 Shad 20 2 yeast cakes 04 Lettuce 08 Vegetables 05 Oil 10 Beans and pork 16 Graham flour 03 Salt fish 07 5 lbs. fowl 75 Corn meal 03 Currant jelly 05 3 lemons 07 Cornstarch 01 Molasses 02 Cereal and rice 09 Canned fruit 10 Can peas 18 Lard 08 Maple syrup 05 Tomatoes 02 Green pepper 04 2 lbs. knuckle veal 24 I lb. rhubarb .05 Tapioca 01 Rye meal 01 % lb. dried apples 08 Pickles 04 Chocolate 03 4 lbs. haddock 28 Crackers 05 Yz head lettuce 04 Total for week ^7.51 HOOD'S MILK 351 May IS'22 12 qts. milk $1.08 2)4 lbs. butter 98 2 doz. eggs 70 7 half pint jars light cream. . .49 l4 pt. jar medium cream 10 Cottage cheese 05 ^ lb, full cream cheese 11 Shredded wheat biscuit 04 Coffee 28 Bananas 20 1 pt. clams 15 2 yeast cakes 04 Baked beans 08 Salt pork 04 ^2 lb. maple sugar 08 Lettuce, 2 heads 16 Oil ID Lard 08 Flour 20 Sugar 18 Rye meal 01 Indian meal 03 5 lbs. fowl 75 ^ pk. spinach 13 Box strawberries 18 Parsley 02 Potatoes 10 Baking Powder 03 Vanilla 02 Cereal 06 3^ lb. bacon 04 Vegetables 05 I lb. dates 10 3 lbs. lower round 45 Peck dandelions 25 I lb. rhubarb 05 Tomatoes 02 Macaroni 01 Tapioca 01 j4 package dried beef 06 Vinegar. 03 Currants 02 Shad with roe 35 Crackers 03 Maple syrup 05 Rice 01 Spices and salt 02 Total for week $8.00 May 22.31 17 qts. milk $^-SZ 13 half pt. jars light cream . . .91 2,^2 lbs. butter 1.17 2 doz, eggs 70 }4. pt. jar medium cream 10 I cottage cheese 05 y2 lb. full cream cheese 11 Shredded wheat biscuit 04 Cereal 08 Bananas, i doz 20 1 lb. coffee 35 Flour and sugar 44 Baking powder 05 Spices and salt 03 Molasses and vinegar 03 Oil 10 Crackers 05 2 yeast cakes 04 6 lbs. leg of veal 84 Beans and pork 24 Rye meal and Indian meal. . .07 yi package dried beef 06 Potatoes 10 y^ doz. green peppers 25 Ice and salt 05 3 boxes strawberries 45 Lettuce . .* 08 Macaroni 05 Vegetables 05 Tomatoes 03 Can beets 15 Lard 05 Codfish 02 Shad with roe 35 ^ lb. marshmellows 08 Vanilla 02 Parsley 02 Gelatin 05 1 lb. rhubarb 05 2 lb. flounders 30 Tapioca 01 % of 4 lb. tongue, 84 cts 56 ^ pk. spinach 10 1 qt. hulled corn 12 2 grapefruit 15 Total for week ^10.38 Total- for month ^3378 352 DAILY LIVING L'OMrering tKe Cost May 1-8 Coffee -. J0.28 7 half pt. jars light cream. . , .49 Cottage cheese 05 Maple syrup 05 I lb. lower round 1 5 cts., for veal 30 cts 15 Canned fruit 10 Red peppers 1 5 cts., use creole rice 3 cts 12 ^1.24 May 8-15 7 half pt. jars light cream. . .I0.49 Cottage cheese .05 Coffee 28 Currant jelly 05 Canned fruit 10 Maple syrup 05 Green pepper 04 Pickles 04 Chocolate 03 ^1.13 May 15-22 7 half pt. jars light cream Medium cream , Cottage cheese , Oil Coffee Maple sugar , I head lettuce Bacon Currants Maple syrup , •49 .10 •OS •05 .28 .08 .08 .04 .02 •OS ^1.24 May 22^31 ID half pt. jars light cream. .^0.70 Medium cream 10 Coffee 35 Dried beef 06 Green peppers 25 Parsley 02 Grapefruit 15 1.63 Total for month ^5.24 Month of June FORMAL SERVING Luncheon and Dinner In laying the table for formal serving, the plate line extends in from the outer edge of the table from 1 5 to 18 inches. Inside of this line, place the candles if used, dishes of salted almonds and bonbons. Flowers in the centre of the table should be simply arranged. According to the directions already given for laying the table, set in place the spoon for grapefruit, if served, either above the plate or the first in order on the right ; or, in the same place, the fork for the oysters, if served in place of the grapefruit. Lay in their order, the spoon for the soup, fork for the fish, fork for the entree, knife and fork for the principal course, salad fork, tumbler of water, napkin with a piece of bread or roll inserted. The in- dividual butter plate is used in place of the bread and butter plate, but at a very formal dinner butter is not served. The dessert spoon or fork and the coffee spoon do not appear on the table when laid. When using the bare table laid with doilies, all of the silver except the first 2 pieces is placed when required for use. When luncheon or dinner is announced, on the side- board or serving table should be arranged : an extra sup- ply of bread and butter ; olives in a dish on cracked ice ; a bottle of water ; cruets of oil and vinegar, if used ; cut sugar for the coffee ; the serving spoons, knives and forks, required for the different courses ; coffee cups, 355 356 DAILY LIVING saucers, and spoons ; and dessert spoons or forks. The finger bowls, if used, should be Ys filled with warm water, placed in a plate with a doily between. Also have on the serving table a small tray covered with a cloth, and an extra napkin in case of accident. The dishes required for serving the hot food should be in the warming oven, and for the cold food in a cool place. When luncheon or dinner is announced, the grapefruit or oysters should be in place, the tumblers filled ^ with water, and each place supplied with bread and butter. In serving the formal luncheon, the hostess should always be served first, as no one should be preferred before the mistress in her own home. At the formal dinner the serving begins at the left or right of the host. If the one at the left of the host is served first with the first course, then the one at the right of the host is served first with the second course, and so continue, always serving the host last. At a formal dinner or luncheon, while the waitress may bring in from the pantry 2 prepared serving plates, at a time, yet i plate is left on the serving table while the other is laid in place from the right hand. The plates are removed for another course, one at a time and deposited in the pantry. ' The service plate which appears on the table to hold the plate for either the oysters or grapefruit is removed with last course before the principal course, to be re- placed by either the luncheon or dinner plate. The same general rules as previously given apply to the serving of either a formal luncheon or dinner. HOOD'S MILK 357 June I Brea.Kfast Wheat Cereal Rye Muffins Coffee LuncHeon or Supper Steamed Clams Crackers Strawberries- Hot Biscuit Dinner Clam Bouillon Breaded Tongue Tomato Sauce Rice Pudding Mashed Potatoes June 2 BreaKfast Creamed Scrambled Eggs Fried Potato Cakes Toasted Bread Coffee I^tincKeon or Supper Creamed Vegetables Cheese Croutons Jelly Roll Dinner Baked Swordfish Butter Gravy Boiled Potatoes Strawberry Shortcake June 3 BreaKfast Corn Flakes Creamed Fish and Potatoes Toasted Bread Coffee L'tincKeon or Supper Vegetable Salad Boiled Dressing with Whipped Cream Jelly Roll Bread and Butter Dinner Nut Loaf French Fried Potatoes Rhubarb Pie 358 DAILY LIVING June 4 BreaKfast Shredded Wheat Biscuit Bananas Corn Cake Coffee L-tincHeon or Supper Broiled Salt Fish Baked Potatoes Entire Wheat Popovers Rhubarb Sauce Dinner Reheated Nut Loaf Rice Croquettes Radish and Lettuce Salad Bread and Butter June 5 BreaKfast Oat Cereal Milk Toast Coffee I^uncHeon or Dinner Potato and Egg Salad Boiled Dressing Hot Biscuit Baked Bananas Dinner or Stipper Beans Baked with Cream Brown Bread Maple Custard Pie June 6 BreaKfast Fish Balls Toasted Bread Rhubarb Marmalade Coffee Dinner Roast Chicken Stuffing Gravy Imitation New Potatoes Boiled Onions Marshmallow Ice Cream Tea Bananas in Chafing Dish Currant Jelly Sauce Toasted Bread HOOD'S MILK 359 June 7 BreaKfast Oat Cereal Creamed Potatoes Corn Cake Coffee I^tincKeon or Stipper Reheated Beans Toasted Brown Bread Cottage Cheese Crackers Dinner Chicken with Whipped Cream and Horseradish Delmonico Potatoes Lemon Custard Pie June 8 BreaKfast Corn Flakes Reheated Baked Beans Toasted Brown Bread Coffee L'tmcKeon or Supper Creamed Asparagus on Toast Peanut Cookies Dinner Baked Stuffed Bluefish Fish Stuffing Tomato Sauce Boiled Potatoes Hot Biscuit Rhubarb Marmalade June 9 Breahlfast Corn Flakes Creamed Potatoes Rye Muffins Coffee LftincHeon or Stipper Bluefish Salad Sour Cream Dressing Peanut Cookies Iced Coffee Dinner Hamburg Roast Mashed Potatoes Cottage Pudding Hot Custard Sauce 36o DAILY LIVING June 10 BreaKfast Wheat Cereal Fried Potato Cakes Corn Cake Coffee L'U.iicHeork or Supper Old Fashioned Strawberry Shortcake Cottage Cheese Peanut Cookies Dinner Cold Hamburg Roast German Potato Salad Tapioca Cream June n BreaKfast Shredded Wheat Biscuit Bananas Corn Muffins Coffee LuncHeon or Supper Egg Salad Sour Cream Dressing Strawberries Bread and Butter Dinner Fried Swordfish Fish Gravy Boiled Potatoes Rice Pudding June 12 BreaKfast Corn Flakes Creamed Codfish Graham Muffins Coffee Dinner or LuncHeon Baked Mackerel Delmonico Potatoes Sliced Bananas Hot Biscuit Dinner or Supper Baked Beans Steamed Graham Bread Chocolate Sponge Cake HOOD'S MILK 361 June 13 BreaKfast Reheated Baked Beans Reheated Brown Bread Bananas Coffee Dinner Fowl Southern Style French Rice Fried Cheese Balls Strawberry Ice Tea Strawberry Ice Chocolate Sponge Cake Hood's Milk June 14 BreaKfast Toasted Corn Flakes Reheated Baked Beans Toasted Brown Bread Coffee LtincKeoii or Stopper Rice Omelet White Sauce Toasted English Muffins Rhubarb Marmalade Dinner Chicken Stew Dumplings Asparagus on Toast Hollandaise Sauce June 15 BreaKfast Shredded Wheat Bananas Toasted English Muffins Coffee LrtincKeon or Sxipper Parsley Omelet Hot Biscuit Cottage Cheese Dinner Veal Broth with Vegetables Scalloped Rhubarb 362 DAILY LIVING June \6 BresiKfast Corn Flakes Milk Toast Coffee LrtmcHeon or Supper Asparagus with Melted Butter Toasted Bread Iced Russian Tea or Hood's Milk Crackers Dinner Veal and Vegetable Pie Banana Pudding Boiled Custard June 17 BreaKfast Corn Flakes Creamed Scrambled Eggs Toasted Bread Coffee L'U.iicKeoii or Supper Hulled Corn and Milk Old Fashioned Strawberry Shortcake Dinner Boiled Salmon Egg Sauce Green Peas Imitation New Potatoes Banana Shortcake Boiled Custard June 18 BreaKfast Corn Flakes Creamed Potatoes Graham Muffins Coffee L'UncHeon or Supper Salmon and Potato Balls Potato Rolls Creamed Peas Rhubarb Sauce Dinner Broiled Schrod Boiled Potatoes Butter Gravy Tapioca Cream HOOD'S MILK 363 June 19 Corn Flakes BreaKfast Hashed Fish Coffee Reheated Rolls I^uncHeoxi or Dinner Broiled Tripe Delmonico Potatoes Red Currants Hot Biscuit Dinner or Supper Baked Beans Cream Cakes Steamed Graham Bread Cream Filling June 20 BreetKfast Reheated Baked Beans Reheated Graham Bread Coffee Dinner Planked Chicken Rice Border Tea Crackers Coffee Mousse Cream Cakes Cucumber Salad Hood's Milk June 21 BreaKfast Corn Flakes Rice Muffins Eggs Scrambled with Tomato Coffee I^tincKeon or Supper Baked Bean Salad Boiled Dressing Toasted Brown Bread Baked Tapioca Pudding Dinner Cold Corned Beef Baked Potato Souffle Mashed Turnips Strawberries Bread and Butter 364 DAILY LIVING June 22 BreaKfast Wheat Cereal Creamed Codfish Toasted Bread Coffee LtincHeon or Supper Potato Salad Boiled Dressing Sliced Pineapple Hot Biscuit Dinner Cold Corned Beef Delmonico Potatoes Steamed Rice Chocolate Syrup June 23 BreaKfast Corn Flakes Rice Muffins Creamed Scrambled Eggs Coffee L-uncHeon or Stipper Baked Macaroni Pineapple and Strawberry Salad Graham Scones Dinner Corned Beef and Green Pepper Hash Bread and Butter Strawberry Cream June 24 BreaKfast Corn Flakes Omelet White Sauce Toasted Bread Coffee LuncHeon or Stipper Stuffed Peppers Currant Jelly Toasted Bread Dinner Broiled Mackerel Boiled Potatoes New Beets Baked Bananas Bread and Butter HOOD'S MILK 365 June 25 BreaRfast Shredded Wheat Biscuit Bananas Corn Cake Coffee LuncKeon or Supper Asparagus and Egg Salad Cream Mayonnaise Dressing Bread and Butter Rhubarb Marmalade Dinner Baked Salmon Creamed Potatoes Old Fashioned Strawberry Shortcake June 26 BreaKfast Corn Flakes Milk Toast Coffee LtincKeon or Dinner Meat Balls Hot Biscuit Banana Salad Mayonnaise Dressing Dinner or Supper Beans Baked with Onion Brown Bread Baked Custards June 27 BreaRfast Baked Beans Reheated Brown Bread Reheated Coffee Dinner Boiled Ham Sweet Rice Croquettes Radish and Lettuce Salad Cherry Pie Tea Lettuce Sandwiches Hood's Buttermilk or Milk 366 DAILY LIVING June 28 BreciRfast Corn Flakes Baked Beans Reheated Toasted Brown Bread Coffee LuficHeon or Supper Cheese Souffle Toasted Bread Stewed Prunes Sugar Cookies Dinner Broiled Ham Mashed Potatoes Tomato Salad Boiled Dressing Baking Powder Biscuit June 29 BreaKfast Shredded Wheat Biscuit with Creamed Codfish Coffee L'tiYicHeon or Supper Vegetable Salad Boiled Dressing Hot Biscuit Jellied Prunes Sugar Cookies Dinner Cold Ham Fried Potato Cakes Cottage Pudding Hot Custard Sauce June 30 BreaKfast Corn Flakes Eggs and Ham Shirred Bread and Butter Coffee I^uncHeon or Supper Creamed Vegetables Toasted Bread Cottage Cheese Sugar Cookies Baked Swordfish Butter Gravy Boiled Potatoes Tapioca Cream HOOD'S MILK 367 June 1 Wheat CereaL Refer to November 2. Rye Muffins* Refer to November 7. Coffee* Refer to November i . Steamed Clams Wash and scrub 3 quarts clams in the shell. Put in kettle with Yo cup cold water, bring quickly to the boil- ing point, cover and steam until the shells open wide. Serve accompanied with Hood's butter melted. Hot Biscuit Refer to November 7. Clam Bouillon Strain the liquid remaining from steamed clams through cheese cloth ; season with salt and paprika, and serve very hot in small cups. Breaded Tongue Slice the left over tongue in ^ inch slices, dip in crumbs, Hood's o^gg and crumbs ; put in baking pan, dot over with Hood's butter, and bake about 20 minutes in a hot oven. Serve with Tomato Sauce* Refer to December 12. Mashed Potatoes* Refer to November i. Rice Pudding* Refer to December 14. June 2 Creamed Scrambled Eggs* Refer to December 2. Fried Potato Cakes* Refer to November 2. 368 DAILY LIVING Toasted Bread* Refer to November i. Coffee* Refer to November i . Creamed Vegetables Prepare a double recipe white sauce, refer to Novem- ber 6, and reheat in the sauce ^ can or i cup each peas and string beans. Season with salt and paprika, and cook in the double boiler lo minutes. Cheese Croutons. Refer to February 3. Jelly Roll Prepare sponge cake, refer to May 8, bake in a hot oven in a dripping pan. Turn out on a towel, cut off the edges, spread with jelly, and roll up in the towel. Baked Swordfish Wipe I pound swordfish, cut }^ inch in thickness. Season with salt, roll in corn meal, place in baking pan, on strips of salt pork, and bake about ^ hour in a hot oven. Butter Gravy. Refer to November 3. Boiled Potatoes. Refer to November 3. Strawberry Shortcake. Refer to May 16. June 3 Creamed Fish and Potatoes Cut left over fish and potatoes in cubes, add to white sauce, refer to November 6, using also any left over butter gravy. Toasted Bread. Refer to November i. Coffee* Refer to November i. HOOD'S MILK 369 Vegetable Salad Arrange i cup each string beans and peas, seasoned with salt, on lettuce leaves. Cover with boiled dressing. Boiled Dressing with Whipped Cream Prepare boiled dressing, refer to November 2, and when cold add ^ cup Hood's medium cream, beaten thick. Jelly Roll* Prepared June 2. Nut Loat Refer to March 5. French Fried Potatoes* Refer to January 5. Rhubarb Pie* Refer to April 12. Jtine 4 Shredded Wheat Biscuit* Refer to March 20. Corn Cake* Refer to December i . Coffee* Refer to November i. Broiled Salt Fish Soak Yi pound salt fish, cut in i piece, i hour in luke- warm water. Drain, put in baking pan, dot over with i tablespoon Hood's butter, and bake about 1 5 minutes in a hot oven. Baked Potatoes Refer to November 4. Entire Wheat Popovers Use half entire wheat and half white flour, and pro- ceed as for popovejs, refer to April 23. Rhubarb Sauce Refer to April 13. 370 DAILY LIVING Reheated Nut Loaf* Prepared June 3. Rice Croquettes. Refer to November 16. Radish and Lettuce Salad Cut I bunch of washed radishes in thin slices, and mix with ^ head shredded lettuce ; pour over French dressing, refer to November 7. Jtine 5 Oat CereaL Refer to November 4. Milk Toast* Refer to December 27. Coffee* Refer to November i . Potato and Egg Salad Garnish potato salad, refer to November 19, with 2 of Hood's eggs, hard boiled, and cut in slices. Boiled Dressing* Prepared June 3. Hot Biscuit* Refer to November 7. Baked Bananas* Refer to January 30. Beans Baked with Cream Add Yq. pint jar Hood's light cream to baked beans, refer to November 7, the last hour of cooking. Brown Bread > Refer to November 7. Maple Custard Pie Use yi cup maple syrup in place of sugar. The whites of 2 of Hood's eggs may be used in place of i HOOD'S MILK 371 June 6 Fish Balls* Refer to November 8. Xoasted Bread* Refer to November i . Rhubarb Marmalade Remove the peel from 6 oranges, and cook slowly until soft. Cool, remove the white portion with a spoon, and cut the yellow portion into strips. Take the orange pulp out from between the sections of membrane, and put in saucepan with 3 pounds rhubarb, peeled and cut in ^ inch pieces. Boil 20 minutes, then add 6 cups sugar, the prepared peel, and cook slowly 2 hours. Cool and bottle. Coffee* Refer to November i . Roast Chicken* Refer to November 8. Stuffing* Refer to November 8. Gravy* Refer to November 8. Imitation New Potatoes Pare small potatoes, and soak i hour in cold water. Drain, put in kettle with i teaspoon salt, i cup Hood's milk, and cover with boiling water. Cook until soft, then drain, and dry in oven. Boiled Onions* Refer to November 8. Marshmallow Ice Cream Add ^ pound marshmallows cut in small pieces to vanilla ice cream after freezing, refer to November i . Bananas Fried (chafing dish) refer to April 25. Currant Jelly Sauce* Refer to November 6. Toasted Bread* Refer to November i. 372 DAILY LIVING June 7 Oat CereaL Refer to November 4. Creamed Potatoes* Refer to November 4. Corn Cake* Refer to December i. Coffee* Refer to November i . Reheated Beans* Refer to November I . Toasted Brown Bread. Refer to November 2. Chicken with Whipped Cream and Horseradish Chop the left over chicken fine, add ^ cup horse- radish drained, and i cup Hood's mediiim cream, beaten thick, and fokled in carefully. Season with salt. Delmonico Potatoes. Refer to January 7. Lemon Custard Pie* Refer to November 9 June 8 Reheated Baked Beans* Refer to November i . Toasted Brown Bread. Refer to November 2. Coffee* Refer to November i. Creamed Asparagus on Toast Wash I bunch asparagus, snap off the tough ends and discard. Break the stalks into inch pieces, reserving the tips, put the stalks into boiling salted water, and cook uncovered about 20 minutes or until nearly tender, then add the tips and finish cooking. Drain, arrange on toasted bread, and pour over white sauce, refer to November 6. HOOD'S MILK 373 Peanut Cookies Cream % cup Hood's butter, add ]/> cup sugar and I of Hood's eg-gs well beaten. Mix and sift i cup flour and 2% teaspoons baking powder, add alternately with Yz cup Hood's milk to the. first mixture, add i cup shelled peanuts, cut in small pieces. Chill, then drop by teaspoons onto inverted buttered pans and bake in a hot oven. Baked Stuffed Bluefish Stuff 3 pounds bluefish and bake as stuffed haddock, refer to November 3. Fish Stuffing* Refer to April 27. Tomato Sauce* Refer to December 12. Boiled Potatoes* Refer to November 3. Hot Biscuit* Refer to November 7. Rhubarb Marmalade* Prepared June 6. June 9 Creamed Potatoes* Refer to November 4. Rye Muffins* Refer to November 7. Coffee* Refer to November i . Bluefish Salad Prepare bluefish as for fish salad, refer to May 14, mix with dressing, and arrange on lettuce leaves. Sour Cream Dressing Cream together % cup each sugar and Hood's butter, I tablespoon each salt, flour and mustard, and few grains cayenne. Scald % pi^it jar Hood's light cream which 374 DAILY LIVING has been soured. Add the yolks of 2 of Hood's eggs to the first mixture with the scalded cream. Cook over hot water, stirring constantly until the mixture begins to thicken, then add >^ cup vinegar, gradually, stirring constantly and finish thickening. Strain and cool. Peanut Cookies* Prepared June 8. Iced Coffee Add Y-z pint jar Hood's light cream to 3 cups coffee, cool, and when ready to serve add a small piece chopped ice. Hamburg Roast Order 2 pounds lower round steak, put through the meat chopper. Shape in a roll, put in baking pan, bake about 35 minutes in a hot oyen, basting with Hood's butter melted. Mashed Potatoes. Refer to November I . Cottage Pudding* Refer to May 14. Hot Custard Sauce. Refer to November 2. Jtine 10 Wheat CereaL Refer to November 2. Fried Potato Cakes* Refer to November 2. Corn Cake* Refer to December i . Coffee* Refer to November i. Old Fashioned Strawberry Shortcake Refer to May 31. Peanut Cookies Prepared June 8. HOOD'S MILK 375 Cold Hamburg Roasts Prepared June 9. German Potato Salads Refer to April 21. Tapioca Cream* Refer to December 19. June 11 Shredded Wheat Biscuit* Refer to March 20. Corn Muffins* Refer to December 16. Coffee* Refer to November i . Egg Salad* Refer to May 15. Sour Cream Dressing* Prepared June 9. Fried Swordfish Wipe I pound swordfish, season with salt, roll in corn meal, and fry in salt pork fat, slowly, until brown on one side, then turn and brown other side. Fish Gravy- Add enough Hood's butter to fat in the frying pan to make 3 tablespoons, add 3 tablespoons flour and brown, then add gradually i y^ cups hot water ; boil 5 minutes, season with salt, and- strain over fish. Boiled Potatoes* Refer to November 3. Rice Pudding* Refer to December 14. Jtine 12 Creamed Codfish. Refer to November 6. Graham Muffins* Refer to November 3. Coffee. Refer to November i. 376 DAILY LIVING Baked Mackerel Bake mackerel 25 minutes, as baked shad, refer to May 8. Delmonico Potatoes* Refer to January 7. Sliced Bananas* Refer to January 29, omitting nuts. Hot Biscuit* Refer to January 7. Baked Beans* Refer to November 7. Steamed Graham Bread* Refer to January 2. Chocolate Sponge Cake After mixing add 2 squares of melted chocolate to sponge cake, refer to May 8. Bake 35 minutes in a shallow cake pan. Jtine 13 Reheated Baked Beans* Refer to November i. Reheated Brown Bread. Refer to November i . Coffee* Refer to November i. Fowl Southern Style* Refer to November i . French Rice Wash I cup rice, put in a saucepan with i teaspoon salt and 2 quarts boiling water. Boil 30 minutes or until soft. The last ten minutes of cooking add i cup Hood's milk. Drain the rice. The water may be added to the stock in which the fowl is cooking. Fried Cheese Balls Mix I cup Hood's full cream cheese grated, i table- spoon flour, few grains each salt and paprika, and the HOOD'S MILK 377 whites of 2 of Hood's eggs beaten stiff. Shape in small balls, the size of marbles, roll in cracker crumbs, and fry in deep fat. Strawberry Ice Use I box of strawberries, hulled, washed, and rubbed through a strainer, in place of oranges, and prepare as orange sherbet, refer to children's parties, February. Chocolate Sponge Cake Prepared June 12. June 14 Reheated Baked Beans* Refer to November i . Toasted Brown Bread* Refer to November 2. Coffee* Refer to November i . Rice Omelet* Refer to March 8. White Sauce* Refer to November 6. Toasted English Muffins* Refer to January 28. Rhubarb Marmalade. Prepared June 6. Chicken Stew* Refer to December 2 1 . HoIIandaise Sauce* Refer to March 1 1 . Asparagus with HoIIandaise Wash I bunch asparagus, and snap off the tough ends. Cook standing upright in boiling salted water 20 minutes, having the tips out of water. The last 5 min- utes cook with the tips under the water. Remove from the water, lay on two slices of buttered toast, and re- move the string, pour over HoIIandaise sauce. Refer to March 4. 378 DAILY LIVING June 15 Shredded Wheats Refer to March 20. Toasted English Muffins* Prepared June 14. Coffee* Refer to November i . Parsley Omelet Prepare omelet, refer to December 5, cut and fold the whites into the yolks, with i tablespoon finely chopped parsley. Hot Biscuit. Refer to November 7. Veal Broth with Vegetables Wipe and cut 3 pounds knuckle veal in small pieces ; put in kettle with 2 quarts cold water. Bring to the boiling point, let boil 5 minutes, then simmer i % hours, add I turnip and carrot cut in small dice, and 2 onions cut fine, cook until the vegetables are soft, adding more water, if necessary, to have 2 quarts. Remove to a bak- ing dish enough of the vegetables and meat, covered with the broth, for a pie. Thicken the remainder with 2 tablespoons Hood's butter melted, and blended with 2 tablespoons flour. Season with salt. Scalloped Rhubarb Butter 6 slices stale bread with Hood's butter. Ar- range in layers in a baking dish, cover each layer with rhubarb sauce, using for the recipe }^ pound rhubarb. Bake about i hour in a moderate oven. June 16 Milk Toast* Refer to December 27. Coffee* Refer to November i . HOOD'S MILK 379 Asparagus with Melted Butter Cook asparagus as asparagus June 14. Lay on toasted bread, and pour over 2 tablespoons Hood's butter, melted. Iced Russian Tea Prepare tea, refer to November i ; when ready to serve, add a small piece of ice, and serve with a slice of lemon in each cup. Veal and Vegetable Pie Use the veal and vegetables left from veal broth, sea- son with salt, cover with )4 the recipe pastry, refer to November 9, and bake about ^ of an hour in a moder- ate oven. Banana Pudding. Refer to March 3. Boiled Custards Refer to March 3. June 17 Creamed Scrambled Eggs* Refer to December 2. Toasted Bread* Refer to November i. Coffee* Refer to November i. Hulled Corn and Milk* Refer to March 19. Old Fashioned Strawberry Shortcake Refer to May 3 1 . Boiled Salmon Prepare boiled salmon as boiled fish, refer to Novem- ber 6. Egg Sauce Add I of Hood's eggs, hard boiled and chopped fine, to white sauce, refer to November 6. 38o DAILY LIVING Green Peas Shell y^ jDeck green peas, put in kettle, cover with boiling water, add i teaspoon salt and a few of the young green pods. Cook uncovered until tender. Re- move the pods, drain, add 2 tablespoons Hood's butter, ^ cup Hood's milk if desired, and season with salt. Imitation New Potatoes, Refer to June 6. Banana Shortcake, Refer to May 25. Boiled Custard, Prepared June 16. June 18 Creamed Potatoes, Refer to November 4. Graham Muffins, Refer to November 3. Coffee, Refer to November i . Salmon and Potato Balls Flake in small pieces the left over salmon, add an equal quantity hot mashed potatoes, season with salt, and add if necessary enough Hood's milk to shape into balls, allowing i rounding tablespoon for each ball. Dip in crumbs, the whites of 2 of Hood's eggs, or i whole ^gg^ to which has been added 2 tablespoons cold water, then in crumbs again. Fry in deep fat and drain on brown paper. Potato Rolls Add I cup Hood's milk scalded to 2 tablespoons each sugar and Hood's btitter, ^ teaspoon salt and ^ cup hot mashed potato. When lukewarm add the white of i of Hood's eggs, beaten stiff, i yeast cake dissolved in ^ cup lukewarm water, and 1 5^ cups flour. Beat well, let rise until light, then add enough flour to knead. HOOD'S MILK 381 Knead, let rise until doubled in bulk, shape into 24 round biscuits, let rise again, and bake about 25 minutes on an inverted pan, without touching. Creamed Peas^ Refer to February 1 5 . Rhubarb Sauce^ Refer to April 1 3. Broiled Schrod Order a 2 pound schrod split, wipe, put on well buttered broiler, and broil over a clear fire about 1 5 minutes, or until the fish is dry and flakes apart. Remove to platter, season with salt, and spread with Hood's butter. May be broiled under the gas flame. Boiled Potatoes* Refer to November 3. Butter Gravy* Refer to November 3. Tapioca Cream* Refer to December 19. June 19 Hashed Fish* Refer to November 14. Reheated Rolls* Refer to November 12. Coffee* Refer to November i . Broiled Xripe. Refer to January 21. Delmonico Potatoes* Refer to January 7. Red Currants Strip I box red currants from the stems, put in strainer, wash, then put in serving dish, sweeten and let stand 2 hours before serving. Hot Biscuit* Refer to November 7. Baked Beans* Refer to November 7. 382 DAILY LIVING Steamed Graham Bread Refer to January 2. Cream Cakes Prepare a double recipe cream puffs, refer to May 22. Drop from the tablespoon onto an inverted unbuttered pan, making 18 cakes. Bake about ^ hour in a moder- ate oven, until the cake feels hollow when taken in the hand. Cool, cut a gash in the side and fill with Cream Filling Mix Yq, cup sugar, 2^ tablespoons flour, i of Hood's eggs unbeaten, and i cup Hood's milk scalded. Cook in the double boiler 10 minutes, stirring constantly until the mixture thickens and afterwards occasionally. Cool, add a few grains salt and ^ teaspoon vanilla. June 20 Reheated Baked Beans^ Refer to November i . Reheated Graham Bread* Refer to November i. Coffee* Refer to November i . Planked Chicken Prepare chicken as baked broiler chicken, refer to May 18. After cooking transfer to plank, spread with Hood's butter, surround with rice, and cook 10 minutes in a hot oven. Rice Border* Refer to May 3. Cucumber Salad Chill I cucumber, pare, mark lengthwise with a silver fork, then cut into thin slices, arrange on ^ head shredded lettuce, add a few drops onion juice, and pour over French dressing, refer to November 7. HOOD'S MILK 383 Coffee Mousse* Refer to March 11. Cream Cakes* Prepared June 19. Jtifie 21 Rice Muffins* Refer to February 4 Eggs Scrambled with Tomato Refer to November 3. Coffee. Refer to November i. Baked Bean Salad Mix baked beans with boiled dressing, add a few- drops onion juice and arrange on lettuce leaves. Boiled Dressing* Refer to November 2. Toasted Brown Bread. Refer to November 2. Baked Tapioca Pudding* Refer to April 16. Cold Corned Beef* Refer to February 8. Mashed Turnips. Refer to November 6. Baked Potato Souffle Cut 4 baked potatoes in halves lengthwise, add 2 tablespoons Hood's butter, the whites of 2 of Hood's eggs beaten stiff, season with salt, refill the skins, and bake about 8 minutes in a hot oven. June 22 Wheat Cereal. Refer to November 2. Creamed Codfish* Refer to November 6. Toasted Bread. Refer to November i. 384 DAILY LIVING Coffee* Refer to November i. Potato Salad* Refer to November 19. Boiled Dressing* Refer to November 2. Hot Biscuit* Refer to November 7. Sliced Pineapple Cut a pineapple in slices, and with another knife pare and cut out the core. Put the slices of pineapple in a serving dish, sprinkling each layer with sugar, let stand 2 hours before serving. Cold Corned Beef* Serve cold, refer to February 8. Delmonico Potatoes. Refer to January 7. Steamed Rice* Refer to November 4. Chocolate Sauce Mix Yt, cup sugar, ^ tablespoon cornstarch, add i square Baker's chocolate and % cup hot water. Stir until the chocolate is melted, then boil about 5 minutes or until the syrup is thick. Jtine 23 Rice Muffins* Refer to February 4. Creamed Scrambled Eggs, Refer to December 2. Coffee* Refer to November i. Baked Macaroni* Refer to December 24. Pineapple and Strawberry Salad ' Cut pineapple in 'small pieces, and y^, box strawberries in slices, using a silver knife, arrange on shreded lettuce, and sprinkle with powdered sugar. HOOD'S MILK 385 Graham Scones Mix and sift i cup each graham and white flour, 4 teaspoons baking powder, i teaspoon each salt and sugar, add y^ cup Hood's Hght cream gradually, and i of Hood's eggs well beaten. Mix, turn out on floured board, roll ^ inch in thickness, cut in 3 inch squares, put on an inverted buttered baking pan, brush over with Hood's milk, and bake about 12 minutes in a hot oven. Corned Beef and Green Pepper Hash Prepare corned beef hash, omitting onion, and adding 2 green peppers, prepared, parboiled 5 minutes, and chopped fine, refer to February 10. Strawberry Cream* Refer to May 30. June 24 Omelet* Refer to December 5. White Sauce* Refer to November 6. Toasted Bread* Refer to November i. Coffee* Refer to November i. Stuffed Peppers* Refer to May 26. Toasted Bread* Refer to November i. Currant Jelly Pick over currants, but do not remove from stems. Put a few in a granite preserving kettle and mash, and continue until the desired amount has been used. Cook slowly until the currants look dry, then drain through cheese cloth several hours. Measure the juice, bring to the boiling point, add an equal amount of granulated sugar, which has been heated in the oven, boil rapidly 386 DAILY LIVING 5 minutes, or until the mixture will jell when a Httle has been dropped on a cold plate. Turn into glasses, and set in a sunny place for 24 hours. Broiled Mackerel Wash and wipe a mackerel, put in frying pan, and pan broil, using enough Hood's butter to prevent the fish burning. When the fish is dry and flakes apart season with salt, and remove to platter. New Beets Put new beets in boiling salted water, and boil about I hour, or until the beets are soft. Drain, cover with cold water, and peel. Boiled Potatoes^ Refer to November 3. Baked Bananas* Refer to January 30. June 25 Shredded Wheat Biscuit* Refer to March 20. Corn Cake* Refer to December i . Coffee* Refer to November i. Asparagus and Egg Salad Cook I bunch asparagus, arrange on lettuce leaves, garnish with 2 of Hood's eggs hard boiled and cut in slices, and salad dressing. Cream Mayonnaise Dressing Add y?. cup Hood's medium cream, beaten thick, to quick mayonnaise dressing, refer to December 8. Rhubarb Marmalade Prepared June 6. HOOD'S MILK 387 Baked Salmon Order i pound salmon cut in y^. inch slices, put in baking dish on strips of wet cheese cloth, season with salt, and bake about 20 minutes, or until the fish is dry and flakes apart. Creamed Potatoes* Refer to November 4. Old Fashioned Strawberry Shortcake Refer to May 3 1 . June 26 Milk Toast* Refer to December 27. Coffee* Refer to November i . Meat Balls* Refer to December 22. Hot Biscuit* Refer to November 7. Banana Salad Arrange 4 sliced bananas on shredded lettuce and cover with Mayonnaise Dressing* Prepared June 25. Beans Baked with Onion Add I onion cut fine to beans, before baking, refer to November 7. Brown Bread* Refer to November 7. Baked Custards* Refer to November 7. June 27 Reheated Baked Beans* Refer to November i. Reheated Brown Bread. Refer to November i. 388 DAILY LIVING Coffee^ Refer to November i. Boiled Ham* Refer to April 20. Sweet Rice Croquettes Add % cup sugar to rice while cooking, and prepare as rice croquettes, refer to November 16. Shape in round balls, omitting currant jelly in the serving. Radish and Lettuce Salad* Refer to June 4. Cherry Pie Prepare pastry, and bake the filling between 2 crusts, using for filling i pint of cherries stoned, 3 tablespoons cold water, % cup sugar mixed with i tablespoon flour, and few grains salt. Lettuce Sandwiches Spread slices of bread with Hood's butter, and put together in pairs with a lettuce leaf between which has been sprinkled with salt. June 28 Reheated Baked Beans* Refer to November i . Toasted Brown Bread* Refer to November 2. Coffee* Refer to November i. Cheese Souffle* Refer to November 3. Toasted Bread* Refer to November i. Stewed Prunes* Refer to December 4. Sugar Cookies* Refer to November i. Broiled Ham* Refer to April 19. HOOD'S MILK 389 Mashed Potatoes* Refer to November i . Tomato Salad Cover tomatoes with boiling water, let stand 5 min- utes, then peel and slice. Chill, arrange on lettuce leaves, sprinkle with salt and garnish with dressing. Boiled Dressing* Refer to November 2. Baking Powder Biscuit* Refer to November 2. June 29 Shredded Wheat Biscuit with Creamed Codfish Refer to April 24. Coffee* Refer to November i . Vegetable Salad* Refer to June 3. Boiled Dressing* Prepared June 2^. Hot Biscuit* Refer to November 7. Jellied Prunes* Refer to December 5 . Sugar Cookies. Prepared June 28. Cold Ham* Refer to April 20. Fried Potato Cakes* Refer to November 2. Cottage Pudding* Refer to May 14. Hot Custard Sauce* Refer to November 2. June 30 Eggs and Ham Shirred Put I tablespoon Hood's light cream in each of 4 individual baking dishes, then i of Hood's eggs in each 390 DAILY LIVING dish, and 2 tablespoons finely chopped ham. Bake in a moderate oven until the egg is set, season with salt. Coffee* Refer to November i. Creamed Vegetables* Refer to June 2. Sugar Cookies. Prepared June 28. Butter Gravy* Refer to November 3. Boiled Potatoes* Refer to November 3. Tapioca Cream. Refer to December 19. A Perfect Milk is a Perfect Food H. P. Hood & Sons have always maintained the highest standard in the quaUty of their dairy products and sell milk, cream and butter at the lowest price for which a PURE, CLEAN and SAFE article can be put upon the market. HOOD'S MILK 391 Cost of I^iving for June June 1-8 June 8^15 12 qts. milk $. 10 half pt. jars light cream. . 2 half pt. jars medium cream 2 doz. eggs 2^ lbs. butter, at 34 cts. % lb. full cream cheese 1 cottage cheese Cereal and rye meal Corn meal Coffee Sugar » Flour 3 qts. clams in shell Baking powder Spices and salt ... Molasses and vinegar Potatoes % tongue 2 yeast cakes Tomato Rice I can peas .... I can string beans. . . Currant jelly I lb. swordfish Radishes Lettuce Oil Strawberries 1 lb. rhubarb Saltfish Walnut meats Lard I doz. bananas , Shredded wheat Salt pork and beans. . 4 lb. chicken Vegetables Ice and salt Maple syrup Rhubarb marmalade . Horseradish I lemon Crackers X lb. marshmallows , Total for week. 1.08 .70 .20 . .70 . .85 . .06 . .05 . .08 . .04 . .28 . .18 . .20 .21 .02 .02 . .02 . .c8 . .28 . .04 .02 • -03 . .18 .18 . .05 •15 • .05 .05 ■ .05 ■ -30 . .03 . .10 . .10 • .05 . .20 . .04 . .14 . .80 • .03 . .05 , .05 . .05 . .04 . .02 . .05 . .08 ^7-98 12 qts. milk $1 2)4, lbs. butter 9 j ars light cream 2 doz. eggs yi lb. full cream cheese. . . Cottage cheese Cereal Flour Sugar Baking powder Spices and salt Potatoes 2 bunches asparagus 3 lbs. bluefish Tomatoes Rhubarb marmalade Peanuts Rye meal Coffee Vinegar Molasses Lettuce 2 lbs. lower round Vanilla Corn meal 3 boxes strawberries Oil Tapioca Shredded wheat I doz. bananas I lb. swordfish Rice Salt pork Codfish Graham flour Mackerel Beans Cornstarch , Chocolate 5 lb. fowl Ice and salt I lemon .08 .85 .63 .70 .11 .05 .08 .20 .18 .05 .02 .10 •30 •45 .02 .08 •05 .01 •31 •03 .02 •OS •30 .02 .02 •45 •OS .01 .04 .20 •15 .04 .06 .02 •03 •25 .08 .01 •05 •75 ■OS .02 Total for week 57-97 392 DAILY LIVING June 1 5 -22 12 qts, milk $i.o8 2>^ lbs. butter 85 2 doz. eggs 70 Cottage cheese 05 X lb. tull cream cheese 10 % pt. jar medium cream 10 7 half pint jars light cream. . .49 Cereal 08 Flour 20 Sugar 18 Baking powder 03 Parsley 01 Spices and salt 02 Asparagus 15 Tomatoes 02 3 yeast cakes 06 Coffee 28 Vinegar 01 Vanilla 02 Corn meal 02 2 boxes strawberries 30 Oil 05 Tapioca 02 Shredded wheat 04 I doz. bananas 20 Rice 03 Rhubarb, i lb 03 Potatoes 10 Salt pork 04 Codfish 03 Graham flour .03 Beans 08 Ice and salt 04 3 lbs. knuckle veal 36 Vegetables 06 Tea 02 1 qt. hulled corn 12 %, pk. peas 25 2 lbs. salmon 60 Lard 05 2 lbs. schrod 24 I lb. tripe 12 Box currants 15 23^ lbs. chicken, at 23 cts.. . .58 Cucumber and lettuce 12 Yz lb. crackers 05 ^ of 5 lbs. corn beef, 70 cts. .24 Total for week 1^8.40 June 22=30 2% lbs. butter $1.19 2 j4 doz. eggs 88 14 qts. milk 1.26 9 half pint jars light cream. . .63 ^ pt. jar medium cream 10 ^ lb. full cream cheese 11 Cottage cheese 05 1 qt. buttermilk 07 Codfish and 3 yeast cakes. . . .10 Potatoes ID Coffee 35 Pineapple .15 Vanilla 02 Spices and salt 03 Baking powder and rice 08 % of corned beef 46 Chocolate and cereal 11 2 boxes strawberries 30 Macaroni 03 6 peppers 25 Graham flour. ... 02 Mackerel and beets 30 Bananas 20 Shredded wheat 08 Oil 05 Rhubarb marmalade 04 I lb. salmon 30 Bunch asparagus 15 1 lb. lower round 15 Corn meal 02 Beans and pork 12 Rye meal and molasses 03 Sugar and flour 49 5 lbs. ham 70 Currant jelly 05 Lard 05 Radishes 05 2 heads lettuce 10 I pt. cherries 10 I lb. prunes 12 Tomatoes 10 Vinegar 03 Can peas and can beans 36 I lb swordfish 15 Tapioca .01 Total for week ^10.04 Total for month $34-39 HOOD'S MILK 393 LoMrering June 1-8 8 jars light cream ^0.56 Coffee 28 2 jars medium cream 20 Currant jelly. 05 Radishes 05 Maple syrup 05 Rhubarb marmalade 05 Horseradish (serve chicken sliced) 05 Marshmallows 08 Total for week $^-37 June 8 'IS 8 jars light cream ^0.56 Coffee 31 I bunch asparagus 15 Rhubarb marmalade 08 Chocolate 05 I box strawberries 15 Total for week 1 1-30 tHe Cost June I5'22 Coffee ;j;o.28 7 jars light cream 49 I yeast cake, omitting potato balls 04 Tea 02 Use 2 lbs. halibut, 40 cts., in place of salmon, 60 cts.. „20 Cucumber 07 Use 2 lbs. baked bluefish, 30 cts., in place of chicken, 58 cts 28 Total for week $1-2,^ June 22-30 I lb. coffee ^0.35 9 half pt. jars light cream. . . .62, I qt. buttermilk 07 Chocolate 03 Beets 05 Rhubarb marmalade 04 Use I lb. cod steak, 15 cts., in place of salmon, 30 cts.. 15 Currant jelly 05 Radishes 05 Omit asparagus, 15 cts., use potatoes, 2 cts 13 Omit 6 peppers, 25 cts., use macaroni, 3 cts 22 Total for week $^-77 Total for month $5.82 394 DAILY LIVING Ladies^ Four Course Luncheon Clam Bouillon^ Refer to June i. French Fried Potato Balls. Refer to May 21. Brown Sauce. Refer to April 13. Fillet of Beef Prepare the fillet for serving and lard with salt pork. Dredge with flour and bake about Y^, hour, basting frequently. Season with salt when half cooked. Serve with peas, carrots cut in strips, potato balls and brown sauce. Lobster Salad Remove the meat from a 2 pound lobster, chop fine, and mix with an equal amount of finely cut celery. Arrange on lettuce leaves and garnish with Mayonnaise Dressing. Refer to December 8. Cafe Parfait Boil I cup sugar and ^ cup black coffee to the thread degree, and make a custard using the yolks of 6 of Hood's eggs. When cold add i pint of Hood's heavy cream whipped solid with Yr cup black coffee. Pack in mould and let stand 4 hours in ice and salt. Small Angel Cakes. Refer to March 1 7. Clear Soup Stock Cut 4 pounds of shin bone in small pieces and brown Yz of it in a little marrow, from the marrowbone. To the remainder of the meat add 4 pints of cold water and let stand Y^ hour ; add the browned meat ; bring slowly to the boiling point and let simmer about 3 HOOD'S MILK 395 hours ; then add i y^ tablespoons each carrot, turnip, onion and celery, i ^ teaspoons salt, 4 cloves, y^ bay- leaf, a sprig of parsley,, i ^ teaspoons sweet herbs ; let simmer i hour longer ; strain, cool, and clear, allowing the white and shell of i ^^'g for each quart of stock. Croutons of Bread* Refer to November 5. Lobster Cutlets To each cup chopped lobster meat add }{ teaspoon salt, few grains cayenne and nutmeg, ^ teaspoon each lemon juice and finely chopped parsley, yolk of i of Hood's eggs and ^ cup scant of white sauce made of ^ cup Hood's milk, \}{ tablespoons butter and 2 table- spoons cornstarch ; cool, dip in crumbs, ^gg and crumbs, fry in deep fat and drain. Serve with Sauce Tartare. Refer to January 1 5 Luncheon Rolls. Refer to May 1 1 Stewed Mushrooms Saute the mushrooms broken in small pieces in a little of Hood's butter. Add Hood's light cream to more than half cover mushrooms, and cook very gently for 20 minutes. Puff Paste Patties Prepare as pastry, refer to November 9, using i cup Hood's butter washed and 2 cups flour. Roll out ^ inch in thickness and cut out as tarts, refer to December 26. Bake 25 minutes in a moderate oven. Black Coffee Double the amount of coffee used in preparing break- fast coffee, refer to November i. Cheese and Jelly. Refer to November 5 . 3g6 DAILY LIVING Memoranda z cc UJ Q CC < UJ O I Month of July Afternoon Tea Serving In serving afternoon teas, the arrangement should be as simple as possible. The serving should be dainty rather than elaborate. In serving tea or chocolate, the cup should never be filled more than two thirds full. The spoon should be placed in the saucer at the right of the cup with the handle of the spoon placed in the same direction as the handle of the cup. In passing, the handle of the cup and the spoon should face the one to whom the cup and saucer is served. Chocolate is better prepared several hours before serv- ing time and then reheated. Tea should be freshly made, and served very hot or else ice cold. Sandwiches may be prepared several hours before, serving time and wrapped in a cloth wrung dry out of hot water. If tied with a ribbon, do not tie until serv- ing time. The sandwich rolled, and wrapped in a wet cloth will hold in shape. For a formal serving crackers serve better and sandwiches with a cream filling should be avoided. The informal serving even admits of a light fruit salad, buttered muffins, toasted bread and marmalade, which are desirable only when the guests are seated. Small cakes or cookies serve better than cut cake. 399 400 DAILY LIVING July I BreaKfast Corn Flakes Creamed Potatoes White Muffins Coffee LrtincHeon or Supper Stewed Asparagus Toasted Bread Buttermilk Hot Gingerbread Dinner Baked Mackerel Buttered Potatoes Pickled Beets Tapioca Cream July 2 BreaKfast Corn Flakes Baked Potatoes Creamed Codfish Coffee L'tincHeon or Stipper Banana and Walnut Salad French Dressing Buttermilk Rolls Cheese and Jelly Dinner Broiled Bluefish Creamed Potatoes Ginger Cakes Whipped Cream July 3 BreaKfast Shredded Wheat Biscuit Bananas Reheated Buttermilk Rolls Coffee Dinner or L'tincHeon Bluefish and Egg Salad Boiled Dressing Hot Biscuit Raspberries with Medium Cream Dinner or Supper Baked Beans Brown Bread Lemon Filled Cake HOOD'S MILK 401 July 4 BreaKfast Reheated Baked Beans Reheated Brown Bread Bananas Coffee Dinner Steamed Salmon Salad Dressing Sauce New Boiled Potatoes Green Peas Strawberry Ice Cream Angel Cakes Tea Crackers Hood's Milk Ice Cream Angel Cakes July 5 BreaKfast Corn Flakes Hashed Brown Potatoes Creamed Scrambled Eggs Coffee I^tincHeon or Supper Baked Bean Salad Toasted Brown Bread Lemon Filled Cake Iced Tea Dinner Creamed Salmon and Peas Toasted Bread Old Fashioned Strawberry Shortcake July 6 BreaKfast Corn Flakes Milk Toast Coffee LtincKeon or Supper Cheese Souffle Hot Biscuit Milk Sherbet Cake Dinner Salt Fish with Salt Pork Boiled Potatoes Butter Gravy New Beets Milk Sherbet 402 DAILY LIVING July 7 BreaRfast Corn Flakes Hashed Fish Toasted Bread Coffee LtxiicHeoii or Supper Rice with Cheese Rhubarb Marmalade Baking Powder Biscuit Dinner Baked Flounders New Potatoes Salad Dressing Sauce Cherry Pie July 8 BreaKfast Corn Flakes Creamed Potatoes Graham Muffins Coffee LrtincHeon or Supper Creamed Asparagus Toasted Bread Cheese and Jelly Crackers Dinner Broiled Finnan Haddie Mashed Potatoes Raspberry Shortcake July 9 BreaKfast Grape Nuts Potato Puff Rye Muffins Coffee LtincKeon or Supper Asparagus Omelet Toasted English Muffins Rhubarb Marmalade Dinner Asparagus Soup Fish Hash Pickled Beets Bread and Butter HOOD'S MILK 403 July 10 BreaKfast Corn Flakes Toasted English Muffins Bananas Coffee Dinner or L-uncKeon Tripe with Brown Sauce Hot Biscuit Baked Cherry Pudding Custard Sauce Dinner or Supper Beans with Olive Oil Brown Bread Sour Cream Cookies July n BreaKfast Reheated Baked Beans Reheated Brown Bread Bananas Coffee Pressed Chicken Potato Salad Boiled Dressing Coffee Ice Cream Tea Crackers Hood's Milk Ice Cream Cookies July 12 BreaKfast Shredded Wheat Bananas Coffee LuncKeon or St&pper Cold Baked Beans Brown Bread and Lettuce Sandwiches Cookies Rhubarb Marmalade Dinner Pressed Chicken Salad Boiled Dressing Toasted Bread Rice Pudding 404 DAILY LIVING July 13 BresiRfast Shredded Wheat with Creamed Codfish Coffee LrUYicKeon or Supper Left Over Chicken Soup with Rice Hot, Biscuit Hot Gingerbread Dinner Baked Bluefish with Egg Sauce Boiled Potatoes Currant Pie July 14 BreaRfast Corn Flakes Red Currants Toasted Bread Coffee L'tinclieon or Supper Creamed Potatoes with Cheese Cold Gingerbread Red Raspberries Dinner Bluefish Souffle Spider Corn Cake Irish Moss Blanc Mange July 15 BreaRfast Shredded Wheat Biscuit Bananas Rye Muffins Coffee LrtincHeon or Supper Cheese Milk Toast Rhubarb Marmalade Dinner Flounders Stuffed with Mashed Potatoes Boiled Onions Chocolate Tapioca Cream HOOD'S MILK 405 July 16 BresiKfsist Corn Flakes Potato Puff Toasted Bread Coffee LtmcHeon or Supper Banana and Nut Salad Quick Mayonnaise Dressing Red Raspberries Bread and Butter Dinner Delmonico Finnan Haddie Baking Powder Biscuit Sour Milk Gingerbread July M BreaKfast Corn Flakes Bananas Toasted Bread Coffee LuncHeon or Dinner Salt Fish Chowder Health Biscuit Lettuce and Walnut Salad French Dressing Dinner or Stipper Beans Baked with Cream Health Bread Sour Milk Gingerbread July \Z BreaKfast Reheated Baked Beans Toasted Health Bread Coffee Cold Boiled Tongue Steamed Rice French Spinach Maple Ice Cream Tea Hood's Milk Crackers 4o6 DAILY LIVING July 19 BreaKfast Corn Flakes Rice Muffins Creamed Scrambled Eggs Coffee L'tmcHeoii or Supper Cold Baked Beans Bread and Butter Buttermilk Coffee Bread Dinner Cold Boiled Tongue Mashed Potatoes Creamed Turnips Blackberry Shortcake July 20 BreaKfast Corn Flakes Fried Potato Cakes Toasted Bread Coffee I^tintcKeofi or Supper Cheese Omelet W^hite Sauce Bread and Butter Coffee Bread Red Raspberries Whipped Cream Dinner Tongue and Beet Hash Hot Raised Muffins Cottage Cheese and Jelly July 21 BreaKfast Corn Flakes Scrambled Eggs on Toasted Bread Coffee I^uncHeon or Supper Broiled Tomatoes Bread and Butter Baked Custards Dinner Baked Mackerel Buttered Potatoes Cream Sponge Pie Cream Filling HOOD'S MILK 407 July 22 BreaKfast Corn Flakes Creamed Potatoes Rye Muffins Coffee L-tmcKeork or Stipper Cream Toast Rhubarb Marmalade Cream Cakes Dinner Baked Swordfish Boiled Potatoes Butter Gravy Cucumber and Green Pepper Salad Bread and Butter French Dressing July 23 BreaKfast Corn Flakes Blueberry Griddle Cakes Coffee LftincHeon or Stipper Cream Fish and Potatoes Blueberry Muffins Cream Cakes Dinner Baked Stuffed Haddock Boiled Potatoes Hollandaise Sauce with Vinegar Coffee Mousse July 24 BreaKfast Corn Flakes Broiled Potatoes Broiled Salt Fish Coffee Dinner or LuncHeon Scalloped Fish Hot Biscuit Blueberry Pudding Custard Sauce Dinner or Supper Baked Beans with Butter Baked Brown Bread Cup Custards 4o8 DAILY LIVING July 1^ BreaKfast Reheated Baked Beans Reheated Brown Bread Coffee Dinner Cold Braised Fowl Gravy String Beans Steamed Rice Raspberry Sherbet Tea Crackers Hood's Milk Raspberry Sherbet July 26 BreaKfast Corn Flakes Creamed Scrambled Eggs Rice Muffins Coffee LrtincHeon or Sxipper Reheated Baked Beans Toasted Brown Bread Sliced Pineapple Bread and Butter Dinner Cold Braised Fowl Gravy Mashed Potatoes Creamed String Beans Cheese and Jelly Crackers July 27 BreaKfast Corn Flakes Coffee Fried Potato Cakes Graham Muffins LuncKeon or Stopper Baked Macaroni with Cheese Hot Biscuit Pineapple and Nut Salad French Dressing Dinner Chicken Stew with Dumplings Cream Jelly Bu.ter Cake Confectioner's Frosting HOOD'S MILK 409 July 28 BreaKfast Shredded Wheat Biscuit Bananas Toasted Bread Coffee LfUncHeon or Supper Green Peas with Cream Bread and Butter Cake Iced Tea Dinner Baked Bluefish Tomato Sauce Mashed Potatoes Blueberry Pie July 29 BreaKfast Corn Flakes Eggs Scrambled with Tomato Toasted Bread Coffee L'ti.ncKeon or Supper Cheese Potato Puff Sliced Bananas Bread and Butter Cake Dinner Broiled Bluefish Baking Powder Biscuit Pickled Beets Custard Pie July 30 BreaKfast Corn Flakes Bananas Toasted Bread Coffee I^tincKeon or Supper Eggs Baked in Tomatoes Reheated Baking Powder Biscuit Cottage Cheese Crackers Dinner Baked Fillets Halibut Creamed Potato Balls Apple Rice Pudding 410 DAILY LIVING July 31 BreaKfast Corn Flakes Blueberry Griddle Cakes Coffee Dinner or I^tincHeon Oven Broiled Forequarter Chops Hashed Brown Potatoes Hot Biscuit Blueberries Dinner or Stipper Baked Beans with Butter Brown Bread Baked One Crust Apple Pie A Perfect Milk is a Perfect Food " Do not leave uncovered milk in an ice box with strong scented foods, as it absorbs odors readily. The refrigerator should be clean and sweet.'''' State Board of Agriculture, Nature Leaflet No. 4.0. HOOD'S MILK 411 Jtily 1 Creamed Potatoes^ Refer to November 4. White Muffins* Refer to November 17. Coffee* Refer to November i . Stewed Asparagus with Melted Butter Refer to June 14. Toasted Bread* Refer to November i . Hot Gingerbread* Refer to November 3 . Hood's Buttermilk Serve to each one a glass of Hood's fresh buttermilk cold. Baked Mackerel* Refer to June 12. Buttered Potatoes* Refer to January 19. Pickled Beets* Refer to January 23. Tapioca Cream* Refer to December 19. July 2 Baked Potatoes* Refer to November 4. Creamed Codfish* Refer to November 6. Coffee* Refer to November i. French Dressing* Refer to November 7. Banana and Walnut Salad Add y^ cup nut meats to banana and lettuce salad, refer to February 3. 412 DAILY LIVING Buttermilk Rolls* Refer to February 26. Cheese and Jelly* Refer to November 5 . Broiled Bluefish Broil 3 pounds bluefish, as broiled cod steak, refer to April 10. Creamed Potatoes* Refer to November 4. Ginger Cakes* Refer to November 4. Whipped Cream* Refer to November 4. Jtily 3 Shredded Wheat Biscuit* Refer to March 20. Reheated Buttermilk Rolls Refer to reheated baking powder biscuit, November 12. Coffee Refer to November i. Bluefish and Egg Salad Flake left over bluefish in small pieces, arrange on lettuce leaves, cover with ^ the recipe boiled dressing, and garnish with 2 of Hood's eggs hard boiled and cut in slices. Boiled Dressing* Refer to November 2. Hot Biscuit* Refer to November 7. Raspberries with Medium Cream Pick over and wash the raspberries, using i pint, serve with sugar, and ^ cup Hood's medium cream, unwhipped. HOOD'S MILK 413 Baked Beans^ Refer to November 7. Brown Bread. Refer to November 7. Lemon Filled Cake Bake butter cake, refer to November 11, and split while warm. Spread the lower half with lemon filling, using the juice of i lemon and 2 tablespoons cold water in place of orange juice in orange filling, refer to Feb- ruary 9. Fit on the upper half of cake and press together. July 4 Reheated Baked Beans* Refer to November i . Reheated Brown Bread* Refer to November i. Coffee* Refer to November i. Steamed Salmon Put 2 pounds salmon in steamer placed over hot water, and steam 45 to 60 minutes or until the fish is dry and flakes apart. Remove to platter, take off the skin and season fish with salt. Salad Dressing Sauce Mix the yolks of 3 of Hood's eggs, y^ teaspoon each mustard and salt, i tablespoon sugar, add 2 tablespoons Hood's butter, ^ cup Hood's milk, and very slowly 5 tablespoons vinegar. Cook over hot water until thick and smooth. New Potatoes Cook new potatoes in boiling salted water without paring. When soft, drain and peel. Green Peas* Refer to June 17. 414 DAILY LIVING Strawberry Ice Cream. Refer to June 13. Angel Cakes^ Refer to March 17. July 5 Hashed Brown Potatoes^ Refer to December 24. Creamed Scrambled Eggs* Refer to December 2. Coffee* Refer to November i. Baked Bean Salad* Refer to June 21. Toasted Brown Bread* Refer to November 2. Lemon Filled Cake* Prepared July 3. Iced Tea Refer to June 16, omitting the lemon and using 4 cloves. Creamed Salmon and Peas Flake left over salmon and arrange on a platter, re- heat in the oven, and pour over the fish creamed peas, refer to February 1 5 . Toasted Bread Refer to November i. Old Fashioned Strawberry Shortcake Refer to May 3 1 . July 6 Milk Toast* Refer to December 27. Coffee* Refer to November i . Cheese Souffle* Refer to November 3. HOOD'S MILK 415 Hot Biscuits Refer to November 7. Milk Sherbett Refer to November 8. Cake* Prepared June 3. Salt Fish with Salt Pork* Refer to March 26. Boiled Potatoes* Refer to November 3. Butter Gravy. Refer to November 3. New Beets with Dressing Mix 2 tablespoons each oil and vinegar and pour over boiled beets. July 7 Hashed Fish* Refer to November 14. Toasted Bread* Refer to November i. Coffee* Refer to November i . Rice with Cheese* Refer to December 4. Rhubarb Marmalade* Prepared June 6. Baking Powder Biscuit* Refer to November 2. Baked Flounders Lay 2 pounds flounder skinned and boned in a baking dish, season with salt, pour over % cup Hood's milk, and bake about 10 minutes in a hot oven. New Potatoes* Refer to July 4. Salad Dressing Sauce* Prepared July 4. Cherry Pie* Refer to June 27. 4i6 DAILY LIVING July 8 Creamed Potatoes^ Refer to November 4. Graham Muffins. Refer to November 3. Coffee* Refer to November i . Creamed Asparagus Cook I bunch asparagus, cut in small pieces, drain, and add to white sauce, refer to November 6. Serve on Toasted Bread. Refer to November i. Cheese and Jelly. Refer to November 5. Broiled Finnan Haddie Soak finnan haddie as for baked finnan haddie, refer to November 20, drain, and broil over a clear fire or under the gas flame 15 minutes. Remove to platter, and spread with 2 tablespoons Hood's butter. Mashed Potatoes Refer to November i. Raspberry Shortcake Use raspberries in place of strawberries in shortcake, refer to May 16. Jtily 9 Grapenuts Pour the top of the milk over i tablespoon grapenuts for each service. Potato Puff. Refer to January 25. Rye Muffins. Refer to November 7. Coffee. Refer to November i . HOOD'S MILK 417 Asparagus Omelet Prepare as fish omelet, refer to March 18, using y^ bunch asparagus, cut in small pieces and boiled, in place of fish. Toasted English Muffins^ Refer to January 28. Rhubarb Marmalade^ Refer to June 6. Asparagus Soup Use i^ bunch cooked asparagus in place of peas in cream of pea soup, refer to February 25. Fish Hash* Refer to February 26. Pickled Beets* Refer to January 23. July 10 Toasted English Muffins* Refer to January 28. Coffee* Refer to November i. Tripe with Brown Sauce Cook as broiled tripe, refer to January 21, and prepare a brown sauce with the butter, refer to April 13, and pour over the tripe. Hot Biscuit* Refer to November 7. Baked Cherry Pudding Stone I pint cherries, put in baking dish, sweeten, add % teaspoon cinnamon, and cover with a crust prepared as baking powder biscuit, refer to November 2. Bake y^ hour in a moderate oven. Serve with Custard Sauce* Refer to November 2. Beans with Olive Oil* Refer to May i. 4i8 DAILY LIVING Brown Bread* Refer to November 7. Sour Cream Cookies Cream ^ cup Hood's butter, add gradually i cup sugar, and i of Hood's eggs, well beaten, then add ^ cup Hood's medium cream which has been soured, and mixed with % teaspoon sifted soda, then add 2% cups flour, sifted with 3^ teaspoons baking powder. Drop from a spoon onto buttered sheets and bake in a moder- ate oven about 10 minutes. Jtily 11 Reheated Baked Beans^ Refer to November I. Reheated Brown Bread. Refer to November i . Coffee* Refer to November i. Pressed Chicken Cook a 4 pound fowl in 2 quarts water until tender, and cooked from the bones, season with salt, cut from the bones and chop fine, moisten with the stock, which has been boiled until i quart is reduced to i cup, season with salt, pack into a bread tin and press with another tin placed on top in which is a weight. Potato Salad* Refer to November 19. Boiled Dressing* Refer to November 2. Coffee Ice Cream Use I cup cold coffee in place of i cup milk in pre- paring custard, refer to March 7. Sour Cream Cookies Prepared July 10. HOOD'S MILK 419 July 12 Shredded Wheat Biscuit* Refer to March 20. Coffee* Refer to November i . Cold Baked Beans Serve baked beans without reheating. Brown Bread and Lettuce Sandwiches Cut brown bread in ^ inch shoes, spread with Hood's butter, and put together in pairs with a lettuce leaf be- tween, sprinkled with salt. Cookies* Prepared July 10. Rhubarb Marmalade* Prepared June 6. Pressed Chicken Salad Cut cold pressed chicken in 3^ inch cubes, arrange on shredded lettuce, and garnish with Boiled Dressing* Prepared July 11. Toasted Bread. Refer to November i. Rice Pudding* Refer to December 14. July 13 Shredded Wheat with Creamed Codfish Refer to April 24. Coffee Refer to November i. Left Over Chicken Soup with Rice Put the bones from which the meat has been cut in a saucepan, cover with cold water, and simmer 2 hours. 420 DAILY LIVING Strain, cut the small pieces of meat from the bones, add to the water in which the bones were simmered, then add the left over chicken stock and ^ cup washed rice. Boil until the rice is soft, then season with salt. Hot Biscuit* Refer to November 7. Hot Gingerbread* Refer to November 3. Baked Bluefish with Egg Sauce Bake bluefish as haddock baked with salt pork, refer to November 1 3, and serve with Qgg sauce, refer to June 17. Boiled Potatoes* Refer to November 3. Currant Pie Use I }4 cups currants in place of rhubarb and prepare as rhubarb pie, refer to April 12. July 14 Red Currants* Refer to June 19. Toasted Bread* Refer to November i . Coffee* Refer to November i. Creamed Potatoes with Cheese Prepare creamed potatoes, refer to November 4, and add y3 cup Hood's full cream cheese grated. Cold Gingerbread Bake the recipe of gingerbread in a large sheet, and serve half of the gingerbread, cold and cut in squares. Red Raspberries Serve raspberries sprinkled with sugar. HOOD'S MILK 421 Bluefish Souffle Prepare as fish souffle, refer to January 9, using the left over bluefish. Spider Corn Cake* Refer to March 22. Irish Moss Blanc Mangev Refer to February 10. July 15 Shredded Wheat Biscuit* Refer to March 20. Rye Muffins* Refer to November 7. Coffee* Refer to November i . Cheese Milk Toast Add y^, cup Hood's full cream cheese grated to sauce for milk toast, refer to December 27. Rhubarb Marmalade* Prepared June 6. Flounders Stuffed with Mashed Potatoes Order 2 pounds flounder skinned and boned. Lay on the lower half each fillet of flounder mashed potatoes, fold the upper half over it, lay in baking pan, season with salt, and half cover with Hood's milk. Bake about 15 minutes in a moderate oven. Boiled Onions* Refer to November 8. Chocolate Tapioca Cream Add I square melted chocolate to tapioca cream, refer to December 19. Jtily 16 Potato Puff* Refer to January 25. Toasted Bread* Refer to November i. 422 DAILY LIVING Coffee* Refer to November i . Banana and Nut Salad* " Refer to July 12. Quick Mayonnaise Dressing Refer to December 8. Red Raspberries* Refer to July 14. Delmonico Finnan Haddie Prepare creamed finnan haddie, refer to November 21, put in baking dish, cover with y^ cup buttered crumbs, and reheat in a hot oven. Baking Powder Biscuit. Refer to November 2. Sour Milk Gingerbread Add I cup molasses to i cup Hood's milk which has been soured. Mix and sift i ^ cups flour with 2 tea- spoons soda, I teaspoon each salt and ginger, add to the first mixture, beat well, add 2 tablespoons Hood's butter melted, and bake about 25 minutes in a moderate oven. July 17 Toasted Bread* Refer to November i Coffee* Refer to November i. Salt Fish Chowder Use ^ pound salt codfish cut in small pieces in place of the corn and prepare as corn chowder, refer to December 11. Health Biscuit Add 2 cups of Hood's milk scalded to i cup of cooked oatmeal, let stand until lukewarm, then add i tablespoon each sugar, molasses, and teaspoon salt, add i yeast HOOD'S MILK 423 cake dissolved in % cup lukewarm water, 4 cups entire wheat flour, and enough white flour to knead. Knead well, let rise until double in bulk, knead again, shape a part as biscuit, and the remainder as bread, let rise again. Bake the biscuit on an inverted pan 25 minutes in a moderate oven. Lettuce and Walnut Salad* Refer to April 13. French Dressing* Refer to November 7. Beans Baked with Cream* Refer to June 5. Health Bread Bake bread, prepared above, i hour in a moderate oven. Sour Milk Gingerbread Prepared July 16. Jtily 18 Reheated Baked Beans* Refer to November i. Toasted Health Bread. Refer to November i. Coffee* Refer to November i. Cold Boiled Tongue* Refer to May 30. Steamed Rice* Refer to November 4. French Spinach Cook spinach as boiled spinach, refer to February 2, drain, chop finely, add 2 tablespoons Hood's butter and ^2, cup Hood's milk, season with salt and reheat. Mound on a dish and garnish with i of Hood's eggs hard boiled, then with the white finely chopped and the yolk rubbed through a strainer. 424 DAILY LIVING Maple Ice Cream Use Yz cup maple syrup in place of sugar and omit vanilla, in vanilla ice cream, refer to November i . July 19 Rice Muffins* Refer to February 4. Creamed Scrambled Eggs» Refer to December 2. Coffee* Refer to November i. Cold Baked Beans* Refer to July 12. Coffee Bread Scald I cup Hood's milk, add Yi cup Hood's butter, % cup sugar, ^ teaspoon salt, ^ teaspoon cinnamon. When lukewarm add i yeast cake dissolved in }{ cup lukewarm water, and i >^ cups flour. When well risen add 2 of Hood's eggs well beaten and enough flour to make a stiff batter, about 2 cups more, let rise again, turn into 2 bread tins and again let rise. Brush over with Hood's milk and sprinkle with sugar and chopped walnuts. Bake about Y^ hour in a moderate oven. Cold Boiled Tongue* Prepared July 18. Mashed Potatoes* Refer to November I . Creamed Turnips* Refer to December 16. Blackberry Shortcake Use blackberries in place of strawberries and prepare as strawberry shortcake, refer to May 16. July 20 Fried Potato Cakes* Refer to November 2. Toasted Bread* Refer to November i. Coffee* Refer to November i , HOOD'S MILK 425 Cheese Omelet Use 3 eggs and y^, cup Hood's full cream cheese grated, in place of bread and prepare as bread omelet, refer to March 3. White Sauce^ Refer to November 6. Coffee Breads Prepared July 19. Red Raspberries* Refer to July 14. Whipped Cream* Refer to November 4. Tongue and Beet Hash Chop the left over cold boiled tongue fine, add 5 small cold boiled beets chopped fine, season with salt, and moisten with Hood's milk, melt 2 tablespoons Hood's butter in a frying pan, turn in the hash and brown slowly. Then turn and fold on to platter. Hot Raised Muffins* Refer to January 16. Cottage Cheese and Jelly* Refer to November 5. July 21 Scrambled Eggs on Toasted Bread Prepare scrambled eggs, refer to November 4, dip slices of toasted bread in Hood's milk and arrange the eggs on the toasted bread. Coffee* Refer to November i . Broiled Tomatoes Cut small tomatoes in halves without peeling, pan broil, using Hood's butter, until soft, turning frequently. Remove to serving dish and sprinkle with salt. Baked Custards* Refer to November 7. 426 DAILY LIVING Baked Mackerel Refer to June 12. Cream Sponge Pie Prepare ^ the recipe of jelly roll, refer to June 2. Bake in 2 round cake tins about 15 minutes, remove from the tins and when cold fill with Cream Fillings Refer to June 19. July 22 Creamed Potatoes. Refer to November 4. Rye Muffins^ Refer to November 7. Coffee^ Refer to November i. Cream Toast Toast slices of bread and butter, lay on platter, and pour over the bread i cup Hood's light cream, put in oven and let stand until heated and softened. Rhubarb Marmalade Prepared June 6. Cream Cakes Use left over cream filling for cream cakes, refer to June 19. Baked Swordfish. Refer to June 2. Boiled Potatoes* Refer to November 3. Butter Gravy* Refer to November 3. Cucumber and Green Pepper Salad Prepare lettuce and green pepper salad, refer to May 23, and add i cucumber sliced fine. Serve with French Dressing* Refer to November 7. HOOD'S MILK 427 Jtily 23 Blueberry Griddle Cakes Add % cup blueberries picked over and rinsed to sweet milk griddle cakes, refer to January i. Cream Fish and Potatoes* Refer to June 3. Blueberry Muffins Add ^ cup blueberries washed and drained to white muffins, refer to November 17. Cream Cakes* Prepared July 22. Baked Stuffed Haddock* Refer to November 3. Boiled Potatoes* Refer to November 3. HoUandaise Sauc^ with Vinegar Use I tablespoon vinegar in place of lemon juice in HoUandaise sauce, refer to March 4. Coffee Mousse Refer to March 1 1 , July 24 Broiled Potatoes* Refer to January 26. Broiled Salt Fish* Refer to June 4. Coffee. Refer to November i. Scalloped Fish* Refer to November 11. Hot Biscuit* Refer to November 7. Blueberry Pudding Pick over and rinse i box blueberries, put in baking dish, add y^ cup sugar, and cover with ]4, recipe baking 428 DAILY LIVING powder biscuit, refer to November 2. Bake about 45 minutes in a moderate oven. Serve with Hot Custard Sauce* Refer to November 2. Baked Beans with Butter Use 3 tablespoons Hood's butter in place of salt pork in baked beans, refer to November 7. Baked Brown Bread Put mould holding brown bread in a pan of hot water, cover with another pan, and bake 4 hours in the oven. Cup Custards* Refer to November 7. Jtily 25 Reheated Baked Beans* Refer to November i. Reheated Brown Bread* Refer to November i . Coffee* Refer to November i. Cold Braised Fowl Omit vegetables, and prepare as pot roast, refer to December 6. Serve sliced cold. Gravy- Refer to November 8. String Beans Remove the strings from 2 quarts string beans and break in inch pieces, cover with boiling water, add i tea- spoon salt, and boil until tender, drain and add 2 table- spoons Hood's butter. Steamed Rice Refer to November 4. HOOD'S MILK 429 Raspberry Sherbet Use I pint raspberries rubbed through a strainer in place of lemons and prepare as lemon sherbet, refer to April 25. July 26 Creamed Scrambled Eggs* Refer to December 2. Rice Muffins* Refer to February 4. Coffee* Refer to November i. Reheated Baked Beans* Refer to November i . Toasted Brown Bread. Refer to November 2. Sliced Pineapple* Refer to June 22. Cold Braised Fowl* Prepared July 25. Gravy* Prepared July 25. Mashed Potatoes* Refer to November I. Creamed String Beans Use left over string beans in place of peas, and pre- pare as peas creamed, refer to February 15. Cheese and Jelly* Refer to November 5. Jtily 27 Coffee* Refer to November i . Fried Potato Cakes* Refer to November 2. Graham Muffins* Refer to November 3. Baked Macaroni and Cheese Refer to December 24. 430 DAILY LIVING Hot Biscuit Refer to November 7. Pineapple and Nut Salad Use ys cup walnut meats broken in pieces in place of strawberries, and prepare as pineapple and strawberry salad, refer to June 23. Serve with French Dressing Refer to November 7. Chicken Stew with Dumplings Refer to December 21, and serve with dumplings, re- fer to December 21. Cream Jelly Add j{ cup cold water to i}4 tablespoons granulated gelatin dissolved in i cup Hood's milk scalded, add }4 cup Hood's medium cream, ys cup sugar, and i teaspoon vanilla. Stir occasionally until the mixture begins to thicken, then mould and chill. Butter Cake* Refer to November 1 1 . Confectioner's Frosting* Refer to May 5. July 28 Shredded Wheat Biscuit* Refer to March 20. Toasted Bread* Refer to November i. Coffee* Refer to November i . Green Peas with Cream Shell and boil 2 quarts green peas, drain, season with salt, add }4 cup Hood's medium cream, and j4 cup Hood's milk, or i cup Hood's light cream, and reheat. HOOD'S MILK 431 Cake^ Prepared July 27. Iced Tea* Refer to July 5. Baked Bluefish Order 3 pounds bluefish and prepare yi as baked bluefish, refer to July 13. Tomato Sauce. Refer to December 1 2. Mashed Potatoes* Refer to November I. Blueberry Pie Use I box blueberries and prepare as cherry pie, refer to June 27. July 29 Eggs Scrambled with Tomato Refer to November 3. Toasted Bread. Refer to November i. Coffee* Refer to November i. Cheese Potato Puff Add ^ cup Hood's full cream cheese grated to the potato, and prepare as potato puff, refer to January 25. Sliced Bananas* Omit nuts, refer to January 29. Cake* Prepared July 27. Broiled Bluefish* Refer to July 2. Creamed Potato Balls Prepare 2 cups potato balls, refer to November 6, season with salt. 432 DAILY LIVING Baking Powder Biscuit Refer to November 2. Pickled Beets* Refer to January 23. Custard Pie* Refer to January 30. July 30 Toasted Bread* Refer to November i. Coffee* Refer to November i . Eggs Baked in Tomato Cut a slice from the stem end of 4 large tomatoes, scoop out the centre, season with salt, and slip in each one, I of Hood's eggs. Put in baking dish and bake about 10 minutes in a moderate oven, or until the tomato is soft and the white of the Qgg is set. Reheated Baking Powder Biscuit Refer to November 12. Baked Fillets Halibut* Refer to November 25. Creamed Potato Balls Prepare 2 cups potato balls, refer to January 17, re- heat in white sauce, refer to November 6, season with salt. Apple Rice Pudding Pare, core, and cut 3 apples in 8 pieces each, lay in baking dish, and pour over rice pudding and bake, refer to December 14. Jtily 31 Blueberry Griddle Cakes* Refer to July 23. Coffee* Refer to November i. HOOD'S MILK 433 Oven Broiled Forequarter Chops Wipe chops, put in baking pan, and cook about lo minutes in a hot oven, turning once. Remove to platter and season with salt. Hashed Brown Potatoes^ Refer to December 24. Hot Biscuit. Refer to November 7. Blueberries Pick over and rinse i box blueberries, put in serving dish, and serve with sugar, and Hood's light cream if desired. Baked Beans with Butter^ Refer to July 24. Brown Bread Baked* Refer to July 24. One Crust Apple Pie Omit under crust, and prepare as apple pie, refer to January 1 1 . A Perfect Milk is a Perfect Food " Do not mix milk that has been taken from the ice box, and left outside until warm, with milk remaining in the ice box ; if you do, the keeping quality of the mixture will be shortened. " State Board of Agriculture, Nature Leaflet No. 40. 434 DAILY LIVING Cost of Living for Ju,ly July 1=8 12 qts. milk $i 2}^ lbs. butter 9 half pint jars light cream. . Jar medium cream I qt. buttermilk Cottage cheese ^ lb. full cream cheese 1 Yz doz. eggs Cereal Potatoes Flour Sugar Spices and salt Baking powder Asparagus 2 yeast cakes Mackerel Molasses Tapioca Vanilla Codfish Coffee 1 doz. bananas Walnuts Lettuce Oil Jelly Vinegar 3 lbs. bluefish Shredded wheat Raspberries Beans Rye and Indian meal Pork 4 lemons Pt. cherries 2 lbs. salmon y^ pk. peas Lard 2 boxes strawberries Ice and salt Crackers and tea Beets and rice Rhubarb marmalade 2 lbs. flounder .08 .85 •63 .10 .07 •05 .11 '53 •05 .10 .20 .24 .02 .04 •15 ,04 •25 •03 .01 .02 .10 .28 .20 •05 •05 •05 .04 .02 •38 ■04 •15 .08 .02 .04 .08 .10 •50 •25 .02 •30 .08 .12 .13 .04 •30 Total for week ^7.98 July 8-15 13 qts. milk Ji.i? 9 half pint jars light cream. . .63 yz pt. jar medium cream 10 lYz doz. eggs 53 Cottage cheese 05 j^ lb. full cream cheese 11 2% lbs. butter 85 Cereal 05 Potatoes 10 Graham flour 01 Coffee 28 2 bunches asparagus 25 Finnan haddie 15 Jelly 05 Crackers 10 Raspberries 30 Baking powder 05 Plour 20 Sugar 18 Rye meal 02 3 yeast cakes 06 Rhubarb marmalade 08 Salt fish 06 Vinegar 02 Bananas 20 I lb. tripe 12 Beets 04 Beans 08 Olive oil 08 Molasses 03 Corn meal 02 4 lbs. fowl .60 Spices and salt 02 Ice and salt 08 Shredded wheat 08 Lettuce 05 Rice 02 3 lbs. bluefish 38 Box currants 10 Irish moss 01 Vanilla 02 Total for week ^7.33 HOOD'S MILK 435 July 15^22 13 quarts milk ^i-i7 zYz lbs. butter 85 2 doz. eggs 70 10 jars light cream .70 Jar medium cream 10 I qt. buttermilk 07 Yz lb. full cream cheese 11 Cottage cheese 05 Shredded wheat biscuit 04 1 doz. bananas 20 Coffee 28 Rye meal 01 Sugar 18 Flour 20 Baking powder 04 Spices and salt 02 Potatoes 10 Rhubarb marmalade 04 2 lbs. flounder 30 Chocolate 03 Tapioca 01 Cereal 05 3 yeast cakes 06 Walnuts 10 Lettuce 05 Oil 10 Vinegar 02 Raspberries 30 Finnan haddie 15 Molasses 03 Crackers 08 Salt fish 05 Pork and beans 14 Oat cereal 02 Tongue, corned 64 Yt pk. spinach 10 Maple syrup 05 Rice 03 Ice and salt 05 Vegetables .... 05 Blackberries 13 Beets 05 Jelly 08 Tomatoes 10 Mackerel 25 Cornstarch 01 Vanilla 02 Total for week $7-9 1 July 22-31 ■^Yi lbs. butter |5i,i9 zYz doz. eggs 88 16 quarts milk 1.44 1 1 jars light cream 77 2 jars medium cream 20 2 cottage cheeses 10 Y lb. full cream cheese 11 Cereal 10 Coffee and flour 60 Sugar 24 Spices and salt 03 Baking powder 05 3 yeast cakes c6 Rye and cornmeal 05 Rhubarb marmalade 04 Swordfish, i^ lbs 20 Cucumber and oil 15 Lettuce .05 Green pepper 02 Vinegar 01 Blueberries, 4 boxes 60 Haddock, 4 lbs 28 Codfish 05 Crackers 08 Potatoes and beans 31 Molasses 04 5 lbs. fowl 75 Vegetables .03 Raspberries 15 Ice and salt 05 Rice 04 2 qts. string beans 20 Pineapple and jelly 20 Graham flour 01 Macaroni and walnuts 07 Shredded wheat 04 2 qts. peas and tea 15 3 lbs. bluefish 38 Lard 02 Tomatoes, canned 01 Bananas, i doz 20 Tomatoes, 4 08 I lb. halibut 20 Apples, I qt 05 lYz lbs. forequarter chops .. .18 Total for week $10.46 Total for month . . . .;^33.68 436 DAILY LIVING LoMrering July 1-8 Coffee ^0.28 7 jars light cream , . . .49 Buttermilk 07 Use I lb. swordfish, 13 cts., in place mackerel, 25 cts. .12 Walnuts 05 Tea 02 Rhubarb marmalade 04 Jelly 04 Vanilla ice cream in place strawberry ice cream ... .15 J^i.26 July 8-15 Coffee ;^o.28 7 half pt. jars light cream. . . .49 Jelly 08 Rhubarb marmalade 08 Use corn flakes, 3 cts., in place shredded wheat, 8 cts 05 Beets 04 $1.02 tKe Cost July 15-22 8 jars light cream i$o.56 Coffee 28 Rhubarb marmalade 04 Chocolate 03 Jelly 05 Use rice and cheese, 4 cts., in place of tomatoes, 10 cts 06 Use I lb. cod steak, 15 cts., in place of mackerel, 25 cts 10 .1.12 July 22-31 I lb. coffee ^0.35 ID jars light cream 70 I cottage cheese 05 Rhubarb marmalade 04 Green pepper 02 Cucumber 05 Raspberries, 15 cts., use 3 lemons, 6 cts 09 Jelly 05 Walnuts . .05 Tea ... .02 4 tomatoes, 5 cts., use boiled eggs 05 ^1-47 Total for month ^4.87 HOOD'S MILK 437 Recipes for Afternoon Tea Serving Chicken and Whipped Cream Sandwich Chop chicken fine, moisten with Hood's medium cream whipped and season with salt. Spread on sHces of bread, buttered with Hood's butter, and put together in pairs. Cheese and Green Pepper Sandwiches Mash I of Hood's cottage cheeses, add i tablespoon green pepper chopped fine, spread on slices of bread and put together in pairs. Raisin and Nut Sandwiches* Refer to March 7. Hot Chocolate* Refer to April 4. Iced Coffee* Refer to June 9. Iced Tea* Refer to July 5. Fruit Punch Boil 4 cups water and 2 cups sugar together 1 5 minutes. Cool, add the juice of 6 oranges and 2 lemons. Serve with cracked ice. Buttered Baking Powder Biscuit* Prepare baking powder biscuit mixture, roll out % inch in thickness, cut with a small cutter, spread with Hood's butter melted, and put together in pairs. Bake about 12 minutes in a hot oven on an inverted pan. Hermit Cookies* Refer to March 1 3. Salted Almonds* Refer to December 25. 438 DAILY LIVING Memoranda Month of August UJ C5 Q cc 111 _l GQ Z o > 22 Q D o _l o < CO < o CO Care of Utensils Dishes used with Milk, Always rinse dishes in which milk has been standing in cold water before washing in hot water. To Remove the Odor of Fish or Vegetables, Soak knives, cutting board, or dishes with cold water to remove the odor of vegetables or fish. Egg Beaters, Wash the egg beater which has been used with the yolk of the egg in hot water, and the white of the egg in cold water. Cleaning the Coffee Pot, Wash the coffee pot after each using with hot water and no soap. Once a week fill with water, add i teaspoon cooking soda and boil 10 minutes, then rinse and boil in clear water. Xo Remove Stains from the inside of saucepans, put I teaspoon cooking soda in saucepan, fill with cold water and heat slowly. Salt on a wet dishcloth rubbed over the saucepan will remove any remaining stain. Cake or Bread Jars should be put out of doors in the sun once a week after washing. Granitet Tin and Iron Ware should be thoroughly dried before putting away. Dish Towels and Cloths should be washed with ammonia in the water, then rinsed thoroughly in hot water before drying. To Remove Acid from Dishes, Rinse thoroughly with cold water before putting in the dishpan. 441 442 DAILY LIVING August I BrestRfast Reheated Baked Beans Reheated Brown Bread Coffee Dinner Steamed Salmon White Sauce Boiled Potatoes String Beans Pineapple Ice Cream Tea Ice Cream Nut Cake August 2 BreaKfast Corn Flakes Brown Bread Milk Toast Coffee I^tincHeon or Supper Cold Baked Beans Graham Muffins Blackberries Nut Cake Dinner Scalloped Salmon with Potatoes and String Beans Bread and Butter One Crust Apple Pie Whipped Cream August 3 . BreaKfast Shredded \A^heat Biscuit Bananas Toasted Bread Coffee I^tincHeon or Supper Scalloped Cheese Baked Apples Nut Cake Dinner Breaded Tripe Tomato Sauce Hot Biscuit Apple Tarts HOOD'S MILK 443 August 4 BreaRfast Corn Flakes Creamed Codfish Rye Muffins Coffee L'tincKeon or Stipper Banana Salad French Dressing Bread and Butter Cheese and Jelly Crackers Dinner Boiled Swordfish Boiled Potatoes Butter Sauce Cantaloupe August 5 BreaRfast Corn Flakes Creamed Eggs Toasted Bread Coffee L-tincKeork or Supper Potato Salad Boiled Dressing Bananas with Lemon Juice Sour Milk Gingerbread Dinner Curried Veal Steak Steamed Rice Tapioca Cream August 6 BreaRfast Rice Muffins Omelet White Sauce Coffee LtincHeon or Stipper Clam Bisque Crisp Crackers Milk Sherbet Cold Gingerbread Dinner Fish Hash Pickled Beets Baking Powder Biscuit Milk Sherbet 444 DAILY LIVING August 7 BreaKfast Corn Flakes Creamed Scrambled Eggs Toasted Bread Coffee Diimer or I^ tine He on Baked Mackerel Baked Potatoes Steamed Blueberry Pudding Hot Custard Sauce Dinner or Stipper Beans Baked with Butter Baked Brown Bread Cabbage Salad Baked Custards August 8 BreaKfast Fried Potato Cakes Graham Muffins Cantaloupes Coffee Dinner Cold Roast Chicken Stuffing Gravy Steamed Rice Boiled Corn Snow Pudding Boiled Custard Tea Buttermilk or Hood's Milk Cream Sponge Cake August 9 BreaKfast Shredded Wheat Biscuit Green Corn Griddle Cakes Coffee LrtincKeon or Supper Reheated Baked Beans Toasted Brown Bread Sponge Cake Dinner Chicken and Tomato Salad Boiled Dressing Bread and Butter Snow Pudding Boiled Custard HOOD'S MILK 445 August 10 '~~ BreaKfast Reheated Baked Beans Toasted Brown Bread Coffee I^tincKeon or Su-pper Clam Bisque Crisp Crackers Cheese and Jelly Dinner Chicken Timbals Cabbage Scalloped with Cheese Hot Raised Muffins Blackberry Pie August n ' BreaKfast Corn Flakes Boiled Eggs Bread and Butter Coffee I^tincKeon or Stxpper Huckleberries Crackers Hood's Milk Dinner Boiled Swordfish Pickle Sauce Boiled Potatoes Rice Pudding August 12 " BreaKfast Shredded Wheat Biscuit Bananas Corn Cake Coffee I^tincKeon or Stxpper Creamed Fish and Potatoes Toasted Bread Blueberry Biscuit Hood's Milk Dinner Veal Cutlets Tomato Sauce Boiled Macaroni Blueberry Gingerbread 446 DAILY LIVING August 13 ""~~~"^^~~~ BresiKfast Corn Flakes Blueberry Griddle Cakes Coffee I^tincHeon or Supper Banana and Nut Salad French Dressing Baking Powder Biscuit Cold Blueberry Gingerbread Dinner Baked Mackerel Buttered Potatoes Sliced Tomatoes Tapioca Cream August 14 BreaKfast Corn Flakes Creamed Potatoes Toasted Bread Coffee Dinner or L>tincKeon Omelet with Bacon White Sauce Hot Biscuit Sliced Bananas Dinner or Supper Beans Bak^d with Butter Baked Brown Bread Frozen Whipped Cream August IS BreaKfast Reheated Baked Beans Reheated Brown Bread Coffee Dinner Boiled Salmon White Sauce Boiled Potatoes Green Peas Blackberry Charlotte Tea Crackers Hood's Milk HOOD'S MILK 447 August 16 BreaKfast Blackberries with Shredded Wheat Biscuit Corn Cake Coffee L'tmcHeoii or Stipper Tomato and Green Pea Soup Toasted Bread Cheese and Jelly Dinner Salmon Omelet Creamed Potatoes Apple Pie August 17 BreaKfast Corn Flakes Creamed Codfish Toasted Bread Coffee LtmcHeon or Supper Baked Bean Salad Boiled Dressing Toasted Brown Bread Rice Cream Dinner Creole Veal Summer Squash Mashed Potatoes Hot Biscuit Sliced Peaches with Light Cream August 18 BreaKfast Corn Flakes Fried Potato Cakes Graham Muffins Coffee I^uncHeon or Stipper Golden Rod Salad Boiled Dressing Milk Sherbet with Egg Small Chocolate Cakes Dinner Scalloped Clams Baking Powder Biscuit Sliced Tomatoes Milk Sherbet 448 DAILY LIVING August \9 BreaRfsist Corn Flakes Creamed Scrambled Eggs Toasted Bread Coffee LtincKeon or Supper Huckleberries Crackers Hood's Milk Small Chocolate Cakes Dinner Baked Haddock Boiled Potatoes Cream Sauce Rice Pudding August 20 BreaRfast Corn Flakes Chopped Hashed Potatoes Broiled Codfish Coffee I^tiv\cHeoi\ or Supper Scalloped Fish Bread and Butter Lettuce and Nut Salad French Dressing Dinner Baked Mackerel Mashed Potatoes String .Beans Watermelon August 2\ BreaRfast Corn Flakes Potato Puff Toasted Bread Coffee Dinner or L'UncHeon Breaded Tripe Hot Biscuit Sliced Tomatoes Frozen Watermelon Dinner or Supper Baked Shell Beans Baked Brown Bread Lettuce with Vinegar and Sugar Baked Custards HOOD'S MILK 449 August 22 BreaKfast Reheated Baked Beans Reheated Brown Bread Coffee Dinner Reheated Casserole of Fowl Bread and Butter Vanilla Ice Cream Tea Crackers Hood's Milk Spiced Baked Sweet Apples August 23 BreaKfast Corn Flakes Brown Bread Milk Toast Coffee LuncKeon or Supper Green Pepper Omelet Entire Wheat Parker House Rolls Apple Sauce Dinner Creamed Chicken and Vegetables Toasted Bread Steamed Blueberry Pudding Hot Custard Sauce August 24 BreaKfast Shredded Wheat Biscuit Bananas Reheated Parker House Rolls Coffee LtincKeon or Supper Potato and Beet Salad Boiled Dressing Hot Biscuit Cheese and Jelly Dinner Boiled Halibut White Sauce Boiled Potatoes Boiled Corn Peach Tapioca Pudding 450 DAILY LIVING August 25 BreaKfast Corn Flakes Chopped Hashed Potatoes Eggs Scrambled with Tomato Coffee LuAcHeon or Supper Creamed Corn on Toast Sliced Bananas Butter Cake Confectioner's Frosting Dinner Oven Cooked Fish and Potato Croquettes String Beans Frozen Whipped Cream August 26 BreaKfast Corn Flakes Fried Bananas Graham Muffins Coffee I^uncHeon or Supper Tomato Salad with Mayonnaise and Whipped Cream Cake Baked Apples with Nuts Dinner Boiled Swordfish Buttered Potatoes Creamed String Beans Cottage Pudding Hard Sauce August 27 BreaKfast Corn Flakes Creamed Codfish Toasted Bread Coffee LuncHeon or Supper Huckleberries Crackers Hood's Milk Cake Dinner Flounders in Pork Fat Hashed Brown Potatoes Sliced Tomatoes Apple Pie with Whipped Cream HOOD'S MILK 451 August 28 BreaKfast Corn Flakes Coffee Eggs Baked in Tomatoes Rye Muffins LtincKeon or Dinner Macaroni Baked with Cheese Boiled Corn Hot Biscuit Blueberry Pie Dinner or Supper Beans Baked with Butter Steamed Graham Bread Chocolate Cup Custards August 29 BreaKfast Corn Omelet White Sauce Reheated Graham Bread Coffee Dinner Reheated Roast Veal Gravy Mashed Potatoes Cauliflower with Cheese Sauce Spice Cakes Milk Sherbet Tea Milk Sherbet Spice Cakes August 30 BreaKfast Corn Flakes Fried Potato Cakes Graham Muffins Coffee I^uncKeon or Supper Reheated Baked Beans Toasted Brown Bread Sliced Peaches Spice Cakes Dinner Cold Roast Veal Gravy Baked Potatoes Scalloped Cauliflower Old Fashioned Blackberry Shortcake 452 DAILY LIVING August 3\ BreaKfast Corn Flakes Creamed Scrambled Eggs Toasted Bread Coffee LruncKeon or Supper Cold Baked Beans Pickled Beets Hot Biscuit Cheese and Jelly Dinner Veal Reheated with Tomato Boiled Macaroni Baked Blueberry Pudding Hard Sauce A Perfect Milk is a Perfect Food The name of HOOD is and has been for more than sixty years a synonym for excellence of dairy products and honesty and liberality in commercial dealings. HOOD'S MILK 453 Atig^tist 1 Reheated Baked Beans^ Refer to November i . Reheated Brown Bread* Refer to November i . Coffee* Refer to November i. Steamed Salmon* Refer to July 4. White Sauce* • Refer to November 6. Boiled Potatoes* Refer to November 3. String Beans* Refer to July 25. Pineapple Ice Cream Cook I small pineapple, pared and cut in small pieces, 4 cups water, 2 cups sugar together 20 minutes, cool, and strain, freeze, using 3 parts ice to i part salt, re- move the dasher, hollow out the centre, and fill with )^ cup Hood's medium cream which has been beaten until thick with }( cup Hood's milk, then yi cup sugar added. Repack, using 4 parts ice to i part salt, and let stand 2 hours before serving. Nut Cake Cream ^ cup Hood's butter, add i cup sugar grad- ually and 2 of Hood's eggs well beaten, mix and sift i ^ cups flour with 2 ^ teaspoons baking powder, and add alternately with % cup milk to the first mixture, add }^ cup walnut meats broken in small pieces, and % tea- spoon vanilla. Bake 45 minutes in a moderate oven. August 2 Brown Bread Milk Toast* Refer to February i. Coffee* Refer to November i . 454 DAILY LIVING Cold Baked Beans* Refer to July 12. Graham Muffins* Refer to November 3. Blackberries* Refer to blueberries, July 31. Nut Cake. Prepared August i. Scalloped Salmon with Potatoes and String Beans Prepare a double recipe white sauce, refer to Novem- ber 6, arrange in a platter, in alternate layers, left over salmon, flaked in small pieces, cold boiled potatoes cut in cubes, and left over string beans, covering each layer with the sauce. Cover with ^ cup buttered cracker crumbs, and reheat in a hot oven. One Crust Apple Pie* Refer to July 3 1 . Whipped Cream* Refer to November 4, Ati^ust 3 Shredded Wheat Biscuit* Refer to March 20. Toasted Bread* Refer to November i. Coffee* Refer to November i . Scalloped Cheese. Refer to January 2. Baked Apples. Refer to November i. Nut Cake* Prepared August i. Breaded Tripe Prepare as veal cutlets, refer to April 13. Tomato Sauce. Refer to December 12. Hot Biscuit* Refer to November 7. HOOD'S MILK 455 Apple Tarts Prepare 3 apples as apple sauce, refer to December 12, cut the left over pastry into rounds, using the biscuit cutter, spread ^ the rounds with the apple sauce, wet the outer edge of each round with cold water, fit on the upper rounds, prick with a fork, and bake in a moderate oven. August 4 Creamed Codfish* Refer to November 6. Rye Muffins^ Refer to November 7. Coffee. Refer to November i . Banana Salad Refer to banana and lettuce salad, February 3. French Dressing* Refer to November 7. Cheese and Jelly. Refer to November 5 . Boiled Swordfish Tie I pound swordfish in a cheese cloth, put in boil- ing water to which i Yq, teaspoons salt have been added, and boil until the fish is dry and flakes apart. The fish may be rolled up before putting in the cheese cloth. Butter Sauce. Refer to November 3. Boiled Potatoes* Refer to November 3. Cantaloupes Wash the cantaloupes, cut in halves lengthwise, and remove the seeds. Just before serving put a small piece of ice in each half piece. 456 DAILY LIVING August 5 Creamed EggS^ Refer to January 13. Toasted Bread* Refer to November i. Coffee* Refer to November i. Potato Salad* Refer to November 19. Boiled Dressing* Refer to November 2. Bananas with Lemon Juice Peel and slice 4 bananas, sprinkle with sugar and add the juice of i lemon. Curried Veal Steak Prepare broiled veal steak, refer to May 22, seasoning with curry powder before broiling. Steamed Rice* Refer to November 4. Tapioca Cream* Refer to December 19/ August 6 Rice Muffins* Refer to February 4. Omelet* Refer to December 5. White Sauce* Refer to November 6. Coffee* Refer to November i. Clam Bisque* Refer to March 2. Crisp Crackers* Refer to December 23. Milk Sherbet* Refer to November 8. Cold Gingerbread* Prepared August 5 . HOOD'S MILK 457 Fish Hash* Refer to February 26. Pickled Beets* Refer to January 23. Baking Powder Biscuit. Refer to November 2. August 7 Creamed Scrambled Eggs* Refer to December 2, Toasted Bread* Refer to November i . Coffee* Refer to November i . Baked Mackerel* Refer to June 12. Baked Potatoes* Refer to November 4. Steamed Blueberry Pudding Refer to steamed apple pudding, January 13. Hot Custard Sauce* Refer to November 2. Beans Baked with Butter* Refer to July 24. Baked Brown Bread* Refer to July 24. Cabbage Salad* Refer to November 7. Boiled Dressing* Refer to November 2. Baked Custards* Refer to November 7. Aug^tist 8 Fried Potato Cakes* Refer to November 2. Graham Muffins* Refer to November 3. Cantaloupes* Refer to August 4. Coffee* Refer to November i . Cold Roast Chicken* Refer to November 8. 458 DAILY LIVING Stuffing* Refer to November 8. Gravy* Refer to November 8. Steamed Rice* Refer to November 4. Boiled Corn Husk the corn, put in rapidly boiling water, and boil 10 minutes, add i teaspoon salt to the water in which the corn is boiling. Snow Pudding Prepare lemon jelly, refer to orange jelly, December 7, using the juice of 3 lemons in place of orange juice. When the mixture begins to thicken beat until creamy, and beat in the whites of 3 of Hood's eggs, beaten stiff. Serve with Boiled Custard* Refer to March 3. Cream Sponge Cake Refer to mocha cake, April 28, baking the cake ^ hour in a sheet. Ati^ust 9 Shredded Wheat Biscuit* Refer to March 20. Green Corn Griddle Cakes Add I cup cooked corn chopped fine to mixture of sweet milk griddle cakes, refer to January i . Coffee* Refer to November i . Reheated Baked Beans* Refer to November i . Toasted Brown Bread* Refer to November 2. Cream Sponge Cake* Prepared August 8. HOOD'S MILK 459 Chicken and Tomato Salad Use 3 tomatoes, peeled and cut in cubes in place of celery, and prepare as chicken salad, refer to November 2. Boiled Dressing* Prepared August 7. Snow Pudding. Prepared August 8. Boiled Custard* Prepared August 8. August 10 Reheated Baked Beans* Refer to November i . Toasted Brown Bread. Refer to November 2. Coffee. Refer to November i . Clam Bisque* Refer to March 2. Crisp Crackers* Refer to December 23. Cheese and Jelly* Refer to November 5 . Chicken Timbals Prepare as fish souffle, refer to January 9, using 2 of Hood's eggs, and chicken in place of fish. Bake in small tins 20 minutes. Cabbage Scalloped with Cheese Refer to November 5. Hot Raised Muffins Refer to January 16. Blackberry Pie Prepare as blueberry pie, refer to July 28, using black- berries in place of blueberries. . 46o DAILY LIVING Atigtist 11 Boiled Eggs* Refer to March 26. Coffee* Refer to November i. Huckleberries and Milk Serve i box huckleberries with i quart Hood's milk accompanied with crackers. Boiled Swordfish Refer to August 4. Pickle Sauce Add 3 pickles cut in small pieces to butter gravy, refer to November 3. Boiled Potatoes* Refer to November 3. Rice Pudding. Refer to December 14. August 12 Shredded Wheat Biscuit. Refer to March 20. Corn Cake* Refer to December i. Coffee* Refer to November i . Creamed Fish and Potatoes* Refer to June 3. Toasted Bread. Refer to November i. Blueberry Biscuit Add I cup blueberries to baking powder biscuit, refer to November 2. Veal Cutlets* Refer to April 13. Tomato Sauce* Refer to December 12. HOOD'S MILK 461 Boiled Macaroni Omit cheese, and prepare as macaroni with cheese, refer to December 9. Blueberry Gingerbread Add I cup bkieberries to gingerbread, refer to Novem^ ber 3. Atig'txst 13 Blueberry Griddle Cakes Add I cup blueberries to mixture for sweet milk griddle cakes, refer to January i. Coffee* Refer to November i . Banana and Nut Salad* Refer to July 2. French Dressing* Refer to November 7. Baking Powder Biscuit* Refer to November 2. Cold Blueberry Gingerbread* Prepared August 12. Baked Mackerel* Refer to June 12. Buttered Potatoes* Refer to January 19. Sliced Tomatoes Cover tomatoes with boiling water, let stand a few minutes, then peel, chill before cutting in slices. Tapioca Cream* Refer to December 19. Atigtist 14 Creamed Potatoes* Refer to November 4. Toasted Bread* Refer to November i . 462 DAILY LIVING Coffee^ Refer to November i. Omelet with Bacon Fry ^ pound bacon, turn off all except 2 tablespoons fat, and cook omelet in the fat in the frying pan, refer to omelet, December 5. White Sauce* Refer to November 6. Hot Biscuit* Refer to November 7. Sliced Bananas Refer to bananas with lemon juice, August 5, omit- ting the lemon juice. Beans Baked with Butter* Refer to July 24. Baked Brown Bread* Refer to July 24. Frozen Whipped Cream Beat I half pint jar Hood's medium cream until thick, add y^, cup sugar and ^ tablespoon vanilla. Put in mould, pack in equal measures ice and salt, and let stand 2 hours. August 15 Reheated Baked Beans* Refer to November i . Reheated Brown Bread* Refer to November i. Coffee* Refer to November i. Boiled Salmon* Refer to June 17. White Sauce* Refer to November 6. Boiled Potatoes* Refer to November 3. Green Peas* Refer to June 17. HOOD'S MILK 463 Blackberry Charlotte Use I >^ cups blackberries mashed and rubbed through a strainer in place of orange juice in orange charlotte, refer to January 20. A\ig;tist 16 Blackberries with Shredded Wheat Serve blackberries with shredded wheat biscuit, refer to March 20. Corn Cake* Refer to December i . Coffee* Refer to November i . Tomato and Green Pea Soup Add I cup cooked peas to tomato, and prepare as tomato soup, refer to December 25. Toasted Bread* Refer to November i . Cheese and Jelly* Refer to November 5 . Salmon Omelet Use salmon in place of halibut and prepare as fish omelet, refer to March 18. Creamed Potatoes* Refer to November 4. Apple Pie* Refer to January 1 1 . August 17 Creamed Codfish* Refer to November 6. Toasted Bread* Refer to November i . Coffee* Refer to November i. 464 DAILY LIVING Baked Bean Salad* Refer to June 21. Boiled Dressingf* Refer to November 2. Toasted Brown Bread. Refer to November 2. Rice Cream Use % cup rice in place of tapioca, and prepare as tapioca cream, refer to December 19. Creole Veal Use veal in place of steak, and prepare as Creole steak, refer to April 1 5 . Summer Squash Wash squash, and cut in % inch slices, cook until soft in boiling salted water, drain thoroughly, then mash, sea- son with salt, and add 2 tablespoons Hood's butter. Mashed Potatoes. Refer to November i . Hot Biscuit. Refer to November 7. Sliced Peaches with Light Cream Peel, cut peaches in slices lengthwise, sweeten, and serve with Hood's light cream. August 18 Fried Potato Cakes. Refer to November 2. Graham Muffins. Refer to November 3. Coffee. Refer to November i . Golden Rod Salad Hard boil 4 of Hood's eggs, chop the whites fine, and rub the yolks through a strainer, moisten shredded let- tuce with boiled dressing, arrange on a serving dish, HOOD'S MILK 465 cover with a mound of chopped white of the eggs, and surround the white with the yolk of the eggs. Boiled Dressing* Prepared August 17. Milk Sherbet with Egg After freezing, remove the dasher, and fold in the whites of 2 of Hood's eggs beaten stiff, refer to milk sherbet, November 8. Small Chocolate Cakes Use ^ cup cocoa and ^ teaspoon cinnamon, added to thd creamed butter and sugar, in place of chocolate and vanilla, and prepare as chocolate cake, refer to December 9. Bake in small tins 15 to 20 minutes. Scalloped Clams* Refer to March 13. Baking Powder Biscuit, Refer to November 2. Sliced Tomatoes* Refer to August 13. August 19 Creamed Scrambled Eggs* Refer to December 2. Toasted Bread* Refer to November i. Coffee. Refer to November i . Huckleberries* Refer to August 11. Small Chocolate Cakes* Prepared August 18. Baked Haddock* Refer to November 13. Boiled Potatoes* Refer to November 3. Cream Sauce Use Y2, pint jar Hood's light cream in place of milk, and prepare as white sauce, refer to Noverriber 6. Rice Pudding* Refer to December 14. 466 DAILY LIVING August 20 Chopped Hashed Potatoes Chop cold boiled potatoes fine, season with salt, and reheat in Hood's butter, or bacon fat. Broiled Codfish* Refer to June 4. Lettuce and Nut Salad* Refer to April 13. French Dressing* Refer to November 7. Baked MackereL Refer to June 12. Mashed Potatoes* Refer to November I. String Beans* Refer to July 25. Watermelon Chill watermelon thoroughly, cut in 2 pieces, place ^ watermelon on a platter, and serve, taking out the por- tion desired with a spoon. Atig(tist 21 Potato Puff* Refer to January 25. Toasted Bread. Refer to November i. Coffee* Refer to November i. Breaded Tripe. Refer to August 2. Hot Biscuit* Refer to November 7. Sliced Tomatoes* Refer to August 13. Frozen Watermelon Scoop out the watermelon from the rind, and remove the seeds, put in ice cream freezer, pack, using 3 parts ice to I part salt, turn a few times, then remove the dasher, and let stand y^ hour before serving. HOOD'S MILK 467 Baked Shell Beans Shell 2 quarts beans, put in bean pot, add i teaspoon salt, 3 tablespoons Hood's butter, cover with cold water, and cook in the oven 4 hours, adding water if needed. Baked Brown Bread Refer to July 24. Lettuce with Vinegar and Sugar Wash y2 head lettuce, and serve accompanied with sugar and vinegar. August 22 Reheated Baked Beans^ Refer to November I. Reheated Brown Bread* Refer to November i. Cantaloupes* Refer to August 4. Coffee* Refer to November i . Reheated Casserole of Fowl Cut a 4 pound fowl in pieces for serving, and cook in boiling water until partially tender, remove to casserole, add y2 cup each turnip and carrot cut in small strips and parboiled 5 minutes in boiling salted water, season with salt, cover the dish and cook slowly 2 hours, or until tender. In reheating, put the dish in hot oven and let stand until heated through. Vanilla Ice Cream Refer to November i. Spiced Baked Sweet Apples Core the apples, and fill the cavities with sugar to which has been added a few grains each cinnamon and nutmeg. 468 DAILY LIVING August 23 Brown Bread Milk Toast* Refer to February i . Coffee* Refer to November i. Green Pepper Omelet Remove the seeds and veins from i green pepper, parboil 5 minutes in boiling salted water, then chop finely, add to omelet before cooking, refer to December 5- Entire Wheat Parker House Rolls Use Yz entire wheat flour and Y^. white flour and pre- pare luncheon rolls, refer to February 2. Apple Sauce* Refer to December 12. Creamed Chicken and Vegetables Thicken the gravy remaining from casserole of fowl, adding enough Hood's milk to make 2 cups, add the left over vegetables, and the left over chicken cut in small cubes. Toasted Bread* Refer to November i . Steamed Blueberry Pudding* Refer to August 7. Hot Custard Sauce* Refer to November 2. August 24 Shredded Wheat Biscuit* Refer to March 20. Reheated Rolls Refer to reheated baking powder biscuit, November 12. Coffee* Refer to November I. HOOD'S MILK 469 Potato and Beet Salads Refer to May 29. Boiled Dressing* Refer to November 2. Hot Biscuit* Refer to November 7. Cheese and Jelly. Refer to November 5 Boiled Halibut* Refer to November 6. White Sauce* Refer to November 6. Boiled Potatoes* Refer to November 3. Boiled Corn* Refer to August 8. Peach Tapioca Pudding Use 6 sliced peaches in place of apples, and prepare as apple tapioca pudding, refer to January 4. August 25 Chopped Hashed Potatoes* Refer to August 20. Eggs Scrambled with Tomato Refer to November 3. Coffee. Refer to November i. Creamed Corn on Toast Use left over corn in place of string beans, and pre- pare as creamed string beans, refer to July 26. Serve on Toasted Bread* Refer to November i. Sliced Bananas* Refer to August 14. Butter Cake* Refer to November 11. Confectioner's Frosting* Refer to May 5 . 470 DAILY LIVING Oven Cooked Fish and Potato Croquettes Use halibut in place of salmon, and prepare as salmon and potato balls, refer to June i8, shape in flat round cakes, put in baking pan, with i teaspoon Hood's butter on each croquette ; brown in hot oven. String Beans* Refer to July 25. Frozen Whipped Cream* Refer to August 14 Aug(ust 26 Fried Bananas Cut 4 bananas in halves lengthwise, fry in the frying pan in Hood's butter until browned on both sides. Graham Muffins* Refer to November 3. Coffee# Refer to November i . Tomato Salad with Mayonnaise and Whipped Cream Arrange peeled sliced tomatoes on lettuce leaves and garnish with quick mayonnaise dressing, refer to Decem- ber 8, and }^ cup Hood's medium cream, beaten until thick and seasoned with salt. Arrange the whipped cream on the mayonnaise dressing. Cake* Prepared August 25. Baked Apples with Nuts Prepare spiced baked apples, refer to August 22, and mix % cup walnut meats cut in small pieces with the sugar in place of the spice. Boiled Swordfish* Refer to August 4. Buttered Potatoes* Refer to January 1 9. HOOD'S MILK 471 Creamed String Beans^ Refer to July 26. Cottage Pudding* Refer to May 14. Hard Sauce* Refer to November 4. August 27 Creamed Codfish* Refer to November 6 Toasted Bread* Refer to November i. Coffee* Refer to November i. Huckleberries* Refer to August 1 1 . Cake* Prepared August 25. Flounders in Pork Fat Prepare as fried swordfish, refer to June 12, having the flounders skinned and boned. Hashed Brown Potatoes* Refer to December 24. Sliced Tomatoes* Refer to August 13. Apple Pie with Whipped Cream Prepare apple pie, refer to January 11, and serve hot with whipped cream, refer to November 4. August 28 Coffee* Refer to November i. Eggs Baked in Tomatoes* Refer to July 30. Rye Muffins* Refer to November 7. Macaroni Baked with Cheese Prepare macaroni with white sauce, refer to April 27, add % cup Hood's full cream cheese grated. Put in 472 DAILY LIVING baking dish, cover with ^ cup buttered cracker crumbs, and reheat in hot oven. Boiled Corn* Refer to August 8. Hot Biscuit* Refer to November 7. Blueberry Pie* Refer to July 28. Beans Baked with Butter* Refer to July 24. Steamed Graham Bread* Refer to January 2. Chocolate Cup Custards Scald the milk, add i square melted chocolate, and prepare as baked custards, refer to November 7. August 29 Corn Omelet Use corn in place of fish and prepare as fish omelet, refer to March 1 8. White Sauce* Refer to November 6. Reheated Graham Bread* Refer to November i . Coffee* Refer to November i . Reheated Roast Veal Roast a leg of veal, refer to May 23 . The veal may be roasted and reheated the following day. Gravy* Refer to November 8. Mashed Potatoes* Refer to November I . Cauliflower with Cheese Sauce Prepare boiled cauliflower, refer to November i . When ready to serve pour over cheese sauce, refer to February 5. HOOD'S MILK 473 Spice Cakes* Refer to December 23. Milk Sherbet* Refer to November 8. Aug'tist 30 Fried Potato Cakes* Refer to November 2. Graham Muffins* Refer to November 3. Coffee* Refer to November i . Reheated Baked Beans* Refer to November i . Toasted Brown Bread* Refer to November 2. Sliced Peaches* Refer to August 17. Spice Cakes* Prepared August 29. Cold Roast VeaL Prepared August 29. Gravy* Prepared August 29. Baked Potatoes* Refer to November 4. Scalloped Cauliflower Prepare as cabbage scalloped with cheese, using cauli- flower in place of cabbage, refer to November 5 . Old Fashioned Blackberry Shortcake Prepare as old fashioned strawberry shortcake, using blackberries in place of strawberries, refer to May 31. August 31 Creamed Scrambled Eggs* Refer to December 2. Toasted Bread* Refer to November i. Coffee* Refer to November i. 474 DAILY LIVING Cold Baked Beans» Refer to July 12. Pickled BeetS^ Refer to January 23. Hot Biscuits Refer to November 7. Cheese and Jelly. Refer to November 5, Veal Reheated with Tomato Sauce Reheat left over cold veal in tomato sauce, refer to December 12. Boiled Macaroni. Refer to August 12. Baked Blueberry Pudding. Refer to July 23. Hard Sauce^ Refer to November 4. A Perfect Milk is a Perfect Food " Do not think that any milk is good enough for the baby. If possible, be sure of your supply ; keep it separated from that used by the family, and give it exceptional care. Sterilize or pasteurize such milk only with physician's advice and directions." Hood's milk is Pure, Clean and Safe. State Board of Agriculture^ Nature Leaflet No. 40. HOOD'S MILK 475 Cost of I^iving for A^ugust August 1-8 August 8ssl5 12 qts. milk 5i-o8 2)4 lbs. butter, at 34 cts 85 2 doz. eggs, at 36 cts 72 7 half pint jars light cream. . .49 1 half pt. jar medium cream .10 Cottage cheese 05 }4 lb. full cream cheese 11 Coffee 28 Pineapple 10 Ice and salt 10 Nuts 05 Vanilla 05 Flour 20 Sugar .18 Spices and salt .... .02 Cereal .05 2 lbs. salmon 60 Potatoes 10 2 qts. string beans 20 Graham flour. 01 Baking powder 04 Blackberries .13 Apples and lard 12 Bananas 20 Shredded wheat 04 1 lb. tripe 12 Tomatoes 02 2 yeast cakes 04 Codfish 06 Rye and corn meal 03 Oil 05 Vinegar and jelly 09 Crackers .08 1 lb. swordfish 15 2 cantaloupes 25 Molasses 03 4 lemons 08 I lb. veal steak 35 Rice and tapioca 04 Vanilla 02 I pt. clams 13 Salt pork 02 Beets and mackerel 29 Blueberries, i box 15 Beans and }4 cabbage 15 Total for week $8.02 12 qts. milk $1.08 2}4 lbs. butter, at 34 cts 85 2 doz. eggs 70 7 jars light cream 49 Jar medium cream 10 1 qt. buttermilk 07 Cottage cheese 05 Cereal 08 Potatoes 10 Coffee 28 Cantaloupes, 2 25 Graham flour 01 Flour 20 Sugar 18 Baking powder 02 Spices and salt 02 2 lemons 04 4 lbs. chicken 72 Salt pork and rice 07 Gelatin 02 Corn, I doz. ears 20 Vanilla and cornstarch 06 Shredded wheat 08 Tomatoes 15 Oil 10 Vinegar 03 1 pt. clams and crackers 23 Jelly and ^ cabbage 13 2 yeast cakes 04 Blackberries, i box 13 Lard and huckleberries 16 Pickles 03 I ^2 lbs. swordfish 20 Bananas, i doz 20 Corn and rye meal 02 I lb. veal steak 35 Canned tomatoes 02 Macaroni 03 Blueberries, i box .15 Molasses and nuts 08 Mackerel 25 Tapioca 01 Lettuce 05 X lb. bacon and beans 12 Ice and salt 05 Total for week ;J58.20 476 DAILY LIVING August 15 '22 14 qts. milk $1,26 2>^ lbs. butter 85 9 half pint jars light cream. . .63 2 doz, eggs 70 Cottage cheese 05 Coffee 28 Flour 20 Sugar 18 Spices and salt , .02 Baking powder 05 Cereal 06 Corn and rye meal 03 Graham flour 01 Molasses and oil 07 2 lbs. salmon 60 y2 pk. peas 25 Gelatin 01 I box blackberries 13 Crackers 10 Shredded wheat 04 Canned tomatoes 03 Jelly 05 Potatoes . .' 10 Apples 05 Lard 02 Codfish 06 Vinegar 02 Rice 03 1 lb. veal 35 2 yeast cakes 04 Peaches 12 Lettuce 05 3 lemons 06 Ice and salt 05 Cocoa 02 I pt. clams 13 Tomatos 10 Huckleberries 13 4 lbs. haddock 28 Nuts 05 1 lb. tripe 12 Watermelon 35 2 qts. shell beans 15 Total for week ^7.88 August 22=31 18 qts. milk ^1.62 12 half pt. jars light cream. . .84 2 half pt. jars medium cream .20 2^ doz. eggs, at 35 cts 88 3^ lbs. butter, at 34 cts. . . . 1.19 2 cottage cheeses 10 % lb. full cream cheese 06 Coffee 35 4 lbs. fowl 60 Ice and salt 13 Vanilla 03 Spices and salt 02 Baking powder and flour 24 Sugar and potatoes 28 Crackers and apples 20 Cereal and green pepper. . . .08 Vegetables 02 3 boxes blueberries 39 Shredded wheat 04 1 doz. bananas 20 Beets and vinegar 08 4 yeast cakes and jelly 18 i^ lbs. halibut 30 Peaches 15 Tapioca 02 Tomatoes, canned 02 2 qts. string beans 10 Graham flour 03 Tomatoes 10 Oil 05 1 lb. swordfish 15 Codfish 02 Huckleberries 13 i^ lbs. flounder 23 2 doz. ears corn 30 Rye meal and lard 05 Salt pork 02 Macaroni 06 Beans 08 Molasses 02 Chocolate 03 6 lbs. roast veal 75 Cauliflower 15 3 lemons 06 Blackberries 15 Total for week ;?5 10.71 Total for month $ZA'^i HOOD'S MILK 477 I^o^vering tHe Cost August 1-8 Coffee ^0.28 7 jars light cream 49 Cantaloupes 25 Jelly 05 Use 2 lbs. halibut, 40 cts., in place of salmon, 60 cts.. .20 Total for week ^1.27 August 8 '15 7 jars light cream $0.49 Coffee 28 Cantaloupes 25 Shredded wheat, 8 cts., use corn flakes, 2 cts 06 Jelly 05 Pickles 03 Bacon 04 Total for week ^1.20 August 15-22 7 half pt. jars light cream. . .J5I0.49 Coffee 28 Use 2 lbs. halibut, 40 cts., in place of salmon, 60 cts. .20 Omit peas, 25 cts., use 2 qts. string beans, 10 cts 15 Jelly 05 Use I lb. lower round, 15 cts., in place of veal, 35 cts . . .20 Omit nuts 05 Total for week I1.42 August 22'3l 10 half pt. jars light cream. .^0.70 I half pt. jar medium cream. .10 I lb. coffee 35 Green pepper 02 I box blueberries 13 Jelly 10 4 tomatoes, use boiled eggs. .05 Chocolate 03 Peaches, 15 cts., use apples, 5 cts 10 Total for week $1.58 Total for month J^5 47 478 DAILY LIVING Memoranda Month of September z cc o o Ul I I- < I CD I- < LU (T GO FEEDING OF CHILDREN Written for DAILY LIVING By D. T. PERCY, M.D. It is well understood by most parents that the proper diet for their children between the ages of three and six years is one consisting of milk, milk soups, cereals, bread, butter, vegetables, fruit and a little meat at the midday meal only. I find, however, that there are very few of these par- ents who reahze that this same diet is also most suitable for the child from six to eleven. There is no doubt but what the greatest mistakes are made in the feeding of children at this latter period. The substitution of the hearty dinner of meat and vegetables for the wholesome supper of milk and cereals with a simple dessert is largely responsible for the attacks of indigestion and the various nervous disorders to which children at this age are liable. The middle of the day is the only proper time for the meat meal, and the simple supper should be continued until the age of twelve at least. Within a few weeks I have had brought to me for treatment three pale, nervous and poorly nourished chil- dren suffering from Saint-Vitus's-dance and upon in- quiry I found that these children of eight and ten had been allowed to eat the hearty dinner of meat and vegetables at night, with the family, after a lunch at noon which included meat. Now I would not say that 481 482 DAILY LIVING • this excess of meat was the only cause for their con- dition, but I am sure it contributed largely to it, and two meals a day consisting principally of milk, cereals and bread and butter will do much to improving the nutrition of these children and bringing about a cure of the nervous disorder. I am frequently told by mothers that they have great difficulty in getting their children to eat milk and cereals twice a day or, in many cases, once a day, but I find in a number of these cases it is the poor quality of the milk and the absence of a little cream on the cereal that the children object to, and when this is corrected they take it readily. The importance of continuing milk as the chief article of food for two of the meals a day for the school child between six and ten has certainly not been sufficiently impressed upon the minds of parents, but if such a course is pursued the development of the child is all that could be desired. Oct. 26, 1908. Arlington, Mass. HOOD'S MILK 483 September I BreaKfast Wheat Cereal Eggs Baked in Tomatoes Graham Muffins Coffee L-tmcKeon or Supper Lettuce and Pepper Salad French Dressing Apples Baked with Dates Bread and Butter Dinner Baked Swordfish Boiled Potatoes Butter Gravy Tapioca Cream September 2 BreaKfast Boiled Hominy Creamed Fish and Potatoes Coffee L-tincKeon or Supper Oyster Stew Crackers Dates Stuffed with Cottage Cheese Baking Powder Biscuit Dinner English Beef Soup Dressed Lettuce Peach Fritters Currant Jelly Sauce September 3 BreaKfast Wheat Cereal Hominy Griddle Cakes Maple Syrup Coffee L'U.ncHeon or Supper Creamed Celery on Toast Cheese and Jelly Crackers Dinner Baked Mackerel French Fried Potatoes Sliced Tomatoes Rice Pudding 484 DAILY LIVING September 4 BreaRfast Oat Cereal Milk Toast Coffee L-tincHeork or Dinnex* Broiled Lamb Chops Baked Potatoes Hot Biscuit Apple Tarts Dinner or Stipper Beans Baked with Tomato Steamed Graham Bread Custard Pie September 5 BreaRfast Reheated Baked Beans Reheated Brown Bread Baked Apples Coffee Dinner Hindquarter Roast Lamb Mashed Potatoes Mint Sauce Gravy Celery Frozen Whipped Cream Tea Nut Biscuit Cocoa September 6 BreaRfast Oat Cereal Fried Potato Cakes Toasted Brown Bread Coffee LtincHeon or Supper Spanish Beans with Canned Tomatoes Toasted Bread Peaches with Light Cream Dinner Fricassee of Lamb Boiled Potatoes Boiled Onions Steamed Suet Pudding Foamy Sauce HOOD'S MILK 485 September 7 " BreaKfast Oat Cereal Creamed Potatoes Rye Muffins Coffee L'tincHeon or Supper Potato Soup Hot Biscuit Sliced Plums Butter Cake Chocolate Frosting Dinner Rice Croquettes Jelly Cold Sliced Lamb Gravy Cold Indian Pudding September 8 BreaKfast Shredded Wheat Biscuit Bananas Corn Muffins Coffee L- tine He on or Stipper Boiled Shell Beans Toasted Bread Canned Peaches Cake Dinner Lamb and Green Pea Stew Boiled Potatoes Apple Dumplings Molasses Sauce September 9 BreaKfast Wheat Cereal Hashed Brown Potatoes Coffee LuncKeon or Supper Macaroni Baked with Cheese Sliced Bananas Cake Dinner Fish Chowder New Pickles Baked Cracker Pudding Custard Sauce 486 DAILY LIVING « September 10 ' BreaiKfast Oat Cereal Omelet White Sauce Toasted Bread Coffee I^tincKeon or Supper Scalloped Fish Baking Powder Biscuit Cheese and Jelly Dinner Baked Mackerel Buttered Potatoes Sliced Tomatoes Banana Pudding Boiled Custard September U BresiKfast Oat Cereal Creamed Codfish Toasted Bread Coffee LtincHeon or Dinner Broiled Tripe Hot Biscuit Apples Baked with Meringue Boiled Custard Dinner or Stipper Baked Beans Brown Bread Chili Sauce Baked Caramel Custards September \2 BreaKfast Fish Balls Corn Cake Coffee Dinner Fowl Southern Style Mashed Potatoes Currant Jelly Cantaloupes with Vanilla Ice Cream Tea Creamed Cheese (Chafing Dish) Crackers HOOD'S MILK 487 September 13 BreaKfast Oat Cereal Fried Potato Cakes Rye Muffins Coffee LrtmcKeozi or Stipper Reheated Baked Beans Reheated Brown Bread Cabbage Salad Boiled Dressing Baked Apples Baking Powder Biscuit Dinner Chicken Croquettes White Sauce Steamed Rice Peach Dumplings Custard Sauce September H BreaKfast Wheat Cereal Reheated Baked Beans Reheated Brown Bread Coffee LuncKeon or Supper White Soup with Left Over Rice Hot Biscuit Canned Pears Dinner Stuffed Rolled Roast Mashed Potatoes Scalloped Onions Apple Pie September 15 BreaKfast Oat Cereal Creamed Codfish Toasted Bread Coffee L>tincl\eon or Supper Potato and Beet Salad Boiled Dressing Bread and Butter Cream Cakes Whipped Cream Filling Dinner Cold Stuffed Roast Potato Puff Boiled Cabbage Peach Pie W^hipped Cream 488 DAILY LIVING September 16 Oat Cereal BreaKfast Milk Toast Coffee LruncHeoii or Supper Potato Soup Cheese Croutons Cream Cakes Cocoa Dinner Fried Smelts French Fried Potatoes Sauce Tartare Pickled Peaches Bread and Butter September 17 BreaKfast Oat Cereal Eggs Scrambled with Tomato Toasted Bread Coffee I^uiiicHeoin or Supper Creamy Welsh Rarebit Crackers Baked Apples Tea Muffins Dinner Fish Chowder Pickles Apple Fritters Currant Jelly Sauce September 18 BreaKfast Oat Cereal Milk Toast LuncKeon or Dinner Scalloped Fish Hot Biscuit Grape Jelly Cottage Cheese Dinner or Supper Coffee Baked Beans Chili Sauce Brown Bread Baked Custards HOOD'S MILK 489 September 19 BreaRfast Reheated Baked Beans Reheated Brown Bread Raised Doughnuts Coffee Dinner Rib Roast of Beef Roast Potatoes Gravy Buttered Brussels Sprouts Old Fashioned Peach Shortcake Tea Crackers Hood's Milk Baked Apples September 20 BreaKfast Oat Cereal Creamed Scrambled Eggs Toasted Bread Doughnuts Coffee I^tincKeon or Supper Reheated Baked Beans Toasted Brown Bread Baked Pears Hot Gingerbread Dinner Cold Roast Beef Gravy Mashed Potatoes Creamed Brussels Sprouts Indian Pudding with Whipped Cream September 21 BreaKfast Oat Cereal Fried Potato Cakes Rye Muffins Coffee LuncHeon or Supper Baked Macaroni with Cheese Hot Biscuit Gingerbread Cream Pie Dinner Reheated Roast Beef Mashed Turnips Steamed Fruit Pudding Hard Sauce 490 DAILY LIVING September 22 BreaKfast Oat Cereal Creamed Scrambled Eggs Toasted Bread Coffee I^tincKeoii ox* Supper Welsh Rarebit Crackers Canned Fruit Bread and Butter Dinner Broiled Finnan Haddie Baked Potatoes Pickles Indian Pudding September 23 BreaKfast Shredded Wheat Biscuit Bananas Corn Cake Coffee • LuncKeoii or Supper Scalloped Oysters Toasted Bread Cheese and Jelly Dinner ^ Lamb Chops in Casserole Boiled Potatoes Boiled Onions Baked Apples Whipped Cream September 24 BreaKfast Oat Cereal Creamed Codfish and Potatoes Coffee LtincHeon or Supper Emergency Soup Sliced Bananas Baking Powder Biscuit Dinner Smelts in Pork Fat French Fried Potatoes Broiled Tomatoes Coffee Jelly Whipped Cream HOOD'S MILK 491 September 25 BreaKfast Oat Cereal Milk Toast Coffee Dinner or LuncHeon Fried Sausages Bananas in Sausage Fat Hot Biscuit Apple Pie Dinner or Supper Baked Beans Brown Bread Chili Sauce Baked Custards September 26 BreaKfsiSt Reheated Baked Beans Reheated Brown Bread Coffee Grapes Dinner Roast Chicken * Mashed Potatoes Gravy Cranberry Jelly Caramel Charlotte Tea Toasted Bread Baked Apples Cocoa September 21 BreaKfast ^A^heat Cereal Reheated Baked Beans Toasted Brown Bread Coffee L'U.ncKeon or Supper Potato Soup Toasted Bread Stewed Grapes Sugar Cookies Dinner Cold Roast Chicken Steamed Rice Cranberry Jelly Apple Dumplings Hard Sauce 492 DAILY LIVING September 28 BrestRfast Oat Cereal Rice Griddle Cakes Maple Syrup Coffee L>u.iicKeoi\ or Supper Tomato and Celery Salad Mayonnaise Dressing Hot Biscuit Grape Juice Jelly Cookies Dinner Meat Balls Baked Potatoes Boiled Corn Tapioca Cream September 29 BreaRfast Oat Cereal Eggs Scrambled with Tomato Graham Muffins Coffee I^tincHeon or Supper Lettuce and Apple Salad French Dressing Bread and Butter Corn Fritters Maple Syrup Dinner Baked Swordfish Boiled Potatoes Butter Gravy Canned Fruit Bread and Butter September 30 BreaRfast Wheat Cereal Oven Broiled Bacon Hashed Brown Potatoes Coffee L>tincl\eon or Supper Creamed Celery on Toast Cookies Cottage Cheese Dinner English Beef Soup Cream Pie Chocolate Filling HOOD'S MILK 493 September 1 Wheat CereaL Refer to November 2 . Eggs Baked in Tomatoes* Refer to July 30. Graham Muffins. Refer to November 3. Coffee* Refer to November i . Lettuce and Pepper Salad* Refer to July 22. French Dressing* Refer to November 7. Apples Baked with Dates Pare and core the apples, and fill in the centre of the apples with dates which have been wiped, stoned and cut in small pieces. Bake until the apples are soft. Baked Swordfish* Refer to June 2. Boiled Potatoes^ Refer to November 3. Butter Gravy. Refer to November 3. Tapioca Cream* Refer to December 19. September 2 Boiled Hominy* Refer to January 2. Creamed Fish and Potatoes* Refer to June 3. Coffee* Refer to November i . Oyster Stew* Refer to November 6. Dates Stuffed with Cottage Cheese Wipe and stone the dates. Shape Hood's cottage cheese into small balls, and press into the opening of each date. 494 DAILY LIVING Baking Powder Biscuit* Refer to November 2. English Beef Soup* Refer to December 29. Dressed Lettuce* Refer to November 9. Peach Fritters Use peaches in place of apples and prepare as apple fritters, refer to February 24. Currant Jelly Sauce* Refer to November 6. September 3 Wheat Cereal. Refer to November 2. Hominy Griddle Cakes Use left over hominy in place of rice, and prepare as rice griddle cakes, refer to November 5. Coffee* Refer to November i. Creamed Celery on Toast Prepare as creamed celery and cheese, omitting the cheese, refer to January 18. Serve on toasted bread. Cheese and Jelly* Refer to November 5. Baked Mackerel. Refer to June 12. French Fried Potatoes* Refer to January 5. Sliced Tomatoes* Refer to August 13. Rice Pudding* Refer to December 14. September 4 Oat Cereal. Refer to November 4. Milk Toast* Refer to December 27. HOOD'S MILK 495 Coffee* Refer to November i . Broiled Lamb Chops Wipe the chops ordered with the hindquarter of lamb. Broil as broiled forequarter chops, refer to January 20. Baked Potatoes* Refer to November 4. Hot Biscuit. Refer to November 7. Apple Tarts* Refer to August 3. Beans Baked with Tomato. Refer to January 16, Steamed Graham Bread* Refer to January 2. Custard Pie* Refer to January 30. September 5 Reheated Baked Beans* Refer to November i. Reheated Brown Bread. Refer to Noxember i . Mashed Potatoes* Refer to November I . Baked Apples* Refer to November i. Coffee* Refer to November i. • Hindquarter Roast Lamb Prepare as roast lamb, refer to roast lamb, November 22. Roast 15 minutes to the pound and an extra 15 minutes for the meat to heat through. Mint Sauce* Refer to March 15. Gravy^ Refer to November 8. Frozen Whipped Cream* Refer to August 14. Fruit and Nut Biscuit Prepare baking powder biscuit mixture, refer to November 2, add to the dry ingredients ^ cup walnut 496 DAILY LIVING meats, cut in small pieces, and proceed as for baking powder biscuit. Cocoa Refer to December 13. iSeptember 6 Oat CereaL Refer to November 4. Fried Potato Cakes* Refer to November 2. Toasted Brown Bread. Refer to November 2. Coffee* Refer to November i. Spanish Beans with Canned Tomatoes Refer to May 11. Canned Tomatoes Put ripe tomatoes into boiling water, and let stand a few minutes, then turn off the water, and peel, put in preserving kettle, with ^ teaspoon salt for each quart of tomatoes, mash, bring to the boiling point, when thoroughly heated and boiling put into canning jars and seal. Toasted Bread* Refer to November i. Peaches with Light Cream* Refer to August 17. Boiled Potatoes* Refer to November 3. Boiled Onions* Refer to November 8. Fricassee of Lamb* Refer to November 12. Steamed Suet Pudding Add Yz cup finely chopped suet to % cup each molasses and Hood's milk, add i of Hood's eggs well beaten, mix and sift i y^ cups flour with ^ teaspoon HOOD'S MILK 497 soda and Yz teaspoon salt and add to the first mixture, beat well, turn into buttered mould, and steam 3 hours. Serve with Foamy Sauce Cream %_ cup Hood's butter, add y^, cup sugar and when ready to serve add % cup Hood's milk scalded. Beat well and add y^, teaspoon vanilla. September 7 Oat CereaL Refer to November 4. Creamed Potatoes^ Refer to November 4. Rye Muffins* Refer to November 7. Coffee* Refer to November i . Potato Soup* Refer to January 16. Hot Biscuit* Refer to November 7. Sliced Plums Wipe the plums, and cut in small pieces without peel- ing. Sprinkle with sugar. Butter Cake* Refer to November 1 1 . Chocolate Frosting* Refer to November 1 1 . Rice Croquettes* Refer to November 16. Cold Sliced Lamb* Prepared September 5. Gravy* Prepared September 5. Cold Indian Pudding* Refer to November 5. 498 DAILY LIVING tSeptember 8 Shredded Wheat Biscuit* Refer to March 20. Corn Muffins* Refer to December 16. Coffee* Refer to November i . Boiled Shell Beans Shell 2 quarts beans, put in saucepan with i teaspoon salt and a 2 inch cube of salt pork. Cover with boiling water and cook until the beans are soft. Toasted Bread* Refer to November i. Cake* Prepared September 7. Canned Peaches Cover peaches with boiling water, let stand a few min- utes, then drain, peel and cut in halves, removing the stone. Boil together 5 minutes sugar and water, using the proportion of 2 cups water and 4 cups sugar, cook the peaches in the syrup until soft, cooking at one time enough for i jar, pack the fruit into the jar, overflow the jar with the syrup and seal. Lamb and Pea Stew* Refer to February 16. Boiled Potatoes* Refer to November 3. Apple Dumplings* Refer to November 4. Molasses Sauce. Refer to December 30. iSeptember 9 Wheat Cereal. Refer to November 2. Hashed Brown Potatoes* Refer to December 24. Coffee. Refer to November i. HOOD'S MILK 499 Macaroni Baked with Cheese Refer to December 24. Sliced Bananas* Refer to August 14. Cake* Prepared September 7. Fish Chowder* Refer to December 4. Pickles For 50 cucumbers, very small, allow 2 quarts vinegar, ^ cup each salt and mustard, and yi cup sugar. Wipe the cucumbers, pack into jars, mix the vinegar with the dry ingredients, and turn over the cucumbers. « Baked Cracker Pudding Substitute ^ cup rolled cracker crumbs for bread crumbs, and proceed as for queen pudding, refer to November 6. Custard Sauce* Refer to November 2. September lO Oat Cereal* Refer to November 4. Omelet* Refer to December 5. White Sauce* Refer to November 6. Xoasted Bread. Refer to November i. Coffee* Refer to November i. Scalloped Fish* Refer to November 1 1 . Baking Powder Biscuit. Refer to November 2. Cheese and Jelly* Refer to November 5. Baked Mackerel* Refer to June 12. 500 DAILY LIVING Buttered Potatoes* Refer to January 1 9. Sliced Tomatoes* Refer to August 13. Banana Pudding* Refer to March 3 . Boiled Custard* Refer to March 3. September 11 Oat Cereal* Refer to November 4. Creamed Codfish* Refer to November 6. Toasted Bread* Refer to November i. Coffee* Refer to November i. Broiled Tripe* Refer to January 2 1 . Hot Biscuit* Refer to November 7. Boiled Custard* Prepared September 10. Apples Baked with Meringue Pare and core 6 apples, put in baking dish with a Httle water, and sprinkle the apples with sugar. When baked beat the white of i of Hood's eggs stiff, add 2 table- spoons sugar, and put a part of the meringue on the top of each apple. Bake about 6 minutes in a moderate oven. Baked Beans, Refer to November 7. Brown Bread* Refer to November 7. Chili Sauce To I dozen ripe tomatoes peeled and sliced add i green pepper and 2 onions finely chopped, put in pre- serving kettle, add 2 cups vinegar, ^ cup brown sugar, HOOD'S MILK 501 3 teaspoons salt, i teaspoon each cinnamon, clove, all- spice and grated nutmeg. Heat to the boiling point, and cook very slowly about 3 hours. Baked Caramel Custards* Refer to February 27. tSeptember 12 Fish Balls* Refer to November 8. Corn Cake* Refer to December i. Coffee* Refer to November i . Fowl Southern Style* Refer to November i . Mashed Potatoes* Refer to November I. Currant Jelly* Prepared June 24. Cantaloupes with Ice Cream Prepare 2 cantaloupes, refer to August 4. When ready to serve fill with vanilla ice cream, refer to November i . Creamed Cheese (chafing dish). Refer to May 31. September 13 Oat Cereal* Refer to November 4. Fried Potato Cakes. Refer to November 2. Rye Muffins* Refer to November 7. Coffee* Refer to November i . Reheated Baked Beans* Refer to November i . Reheated Brown Bread. Refer to November i. Cabbage Salad* Refer to November 7. 502 DAILY LIVING Boiled Dressing* Refer to November 2. Baked Apples* Refer to November i . Baking Powder Biscuit* Refer to November 2. Chicken Croquettes* Refer to March 8. White Sauce* Refer to November 6. Steamed Rice* Refer to November 4. Peach Dumplings Use I peach, pared and stoned, for each dumpling, and prepare as apple dumplings, refer to November 4. Custard Sauce* Refer to November 2. September I4 Wheat Cereal* Refer to November 2. Reheated Baked Beans. Refer to November i. Reheated Brown Bread* Refer to November i . Coffee* Refer to November i. White Soup with Left Over Rice Cook the stock left from September 1 3 and left over rice 1 5 minutes in the double boiler, season with salt. Hot Biscuit* Refer to November 7. Canned Pears Peel, quarter, and core the pears, and proceed as for canned peaches, refer to September 8. Stuffed Rolled Roast* Refer to November 18. Mashed Potatoes* Refer to November i . HOOD'S MILK 503 Scalloped Onions Prepare creamed onions, refer to January 24, put in baking dish, cover with ^ cup buttered cracker crumbs, and reheat in a hot oven. Apple Pie. Refer to January 1 1 . September 15 Oat CereaL Refer to November 4. Creamed Codfish. Refer to November 6. Toasted Bread* Refer to November i. Coffee. Refer to November i. Potato and Beet Salad. Refer to May 29. Boiled Dressing* Prepared September 13. Cream Cakes* Refer to June 19. Whipped Cream Filling Beat the white of i of Hood's eggs until stiff, add ^ cup sugar and ^ teaspoon vanilla, fold in y^ cup Hood's medium cream, beaten until thick. Cold Stuffed Roast* Prepared September 14. Potato Puff* Refer to January 25. Boiled Cabbage* Refer to February 6. Peach Pie Prepare as apple pie, refer to January 1 1 , using peaches in place of apples. Serve with Whipped Cream* Refer to November 4. 504 DAILY LIVING September 16 Oat Cereal* Refer to November 4. Milk Toast* Refer to December 27. Coffee* Refer to November i . Potato Soup* Refer to January 16. Cheese Croutons* Refer to February 3. Cream Cakes* Prepared September 15. Cocoa* Refer to December 13. Fried Smelts* Refer to January 30. French Fried Potatoes* Refer to January 5 . Sauce Tartare* Refer to January 1 5 . Pickled Peaches Dip the peaches in boiUng water, then wipe dry. Boil together 5 minutes 6 cloves, i piece stick cinnamon, 4 cups brown sugar and i pint vinegar. Cook the peaches in syrup until soft, then proceed as for canned peaches, refer to September 8. September 17 Oat Cereal* Refer to November 4. Eggs Scrambled with Tomato Refer to November 3. Toasted Bread. Refer to November i. Coffee. Refer to November i. Creamy Welsh Rarebit. Refer to March 28. HOOD'S MILK 505 Baked Apples^ Refer to November i. Tea Muffins* Refer to May 20. Fish Chowder* Refer to December 4. Pickles* Prepared September 9. Apple Fritters* Refer to February 24. Currant Jelly Sauce* Refer to February 14. September 18 Oat Cereal* Refer to November 4. Milk Toast* Refer to December 27. Coffee* Refer to November i . Scalloped Fish* Refer to November 1 1 . Hot Biscuit* Refer to November 7. Grape Jelly Use under ripe grapes, and proceed as for currant jelly, refer to June 24. Cheese and Jelly* Refer to November 5 . Baked Beans* Refer to November 7. Brown Bread* Refer to November 7. Chili Sauce* Prepared September 1 1 . Baked Custards* Refer to November 7. September 19 Reheated Baked Beans. Refer to November i. Reheated Brown Bread* Refer to November i. 5o6 DAILY LIVING Coffee Refer to November i. Raised Doughnuts Add ^ teaspoon salt and i yeast cake dissolved in % cup lukewarm water to i cup of Hood's milk which has been scalded and then cooled, add i % cups flour, beat well and let rise until light, then add % cup Hood's butter melted, i of Hood's eggs well beaten, ^ cup sugar, ^ teaspoon grated nutmeg, and % teaspoon cin- namon, add flour to make a stiff dough, about i % cups, let rise until doubled in bulk. Turn out onto floured board, adding more flour if necessary to make them stiff enough to knead. Knead, shape into balls, let rise again, and fry in deep fat. Rib Roast of Beef Order 5 pounds of the first or second rib roast, pro- ceed as for roast beef, refer to February 28. Roast Potatoes. Refer to November 22. Gravy* Refer to November 8. Buttered Brussel Sprouts Pick the wilted leaves from i quart basket Brussels sprouts, and cook as boiled cabbage, refer to February 6. Drain, season with salt and add 2 tablespoons Hood's butter. Old Fashioned Peach Shortcake Use peaches in place of strawberries, and prepare as old fashioned strawberry shortcake, refer to May 3 1 . Baked Apples Refer to November i. I HOOD'S MILK 507 September 20 Oat CereaL Refer to November 4. Creamed Scrambled Eggs* Refer to December 2. Toasted Bread. Refer to November i. Doughnuts* Prepared September 19. Coffee* Refer to November i . Reheated Baked Beans* Refer to November i . Toasted Brown Bread* Refer to November 2. Hot Gingerbread* Refer to November 3. Baked Pears Use pears in place of apples, and proceed as for apples baked in casserole, refer to January 10. Cold Roast Beef* Prepared September 19. Gravy* Prepared September 19. Mashed Potatoes* Refer to November I . Creamed Brussels Sprouts Use left over Brussels sprouts in place of peas and proceed as for creamed peas, refer to February 1 5 . Indian Pudding with Whipped Cream Prepare Indian pudding, refer to November 5, and serve hot with whipped cream, refer to November 4, tSeptember 21 Oat Cereal* Refer to November 4. Fried Potato Cakes* Refer to November 2. 5o8 DAILY LIVING Rye Muffins. Refer to November 7. Coffee* Refer to November i . Baked Macaroni with Cheese Refer to August 28. Hot Biscuit. Refer to November 7. Gingerbread Cream Pie Bake ^ the recipe gingerbread, prepared September 20, in 2 round cake tins. When ready to serve, fill with whipped cream, refer to November 4. Reheated Roast Beef. Refer to December 8. Mashed Turnips* Refer to November 6. Steamed Fruit Pudding. Refer to November 20. Hard Sauce. Refer to November 4. tSeptember 22 Oat Cereal. Refer to November 4. Creamed Scrambled Eggs. Refer to December 2. Toasted Bread. Refer to November i. Coffee. Refer to November i, Welsh Rarebit. Refer to November 8. Broiled Finnan Haddie. Refer to July 8. Baked Potatoes. Refer to November 4. Pickles. Refer to September 9. Indian Pudding. Refer to November 5 . HOODS MILK 509 September 23 Shredded Wheat Biscuits Refer to March 20. Corn Cake* Refer to December i . Coffee* Refer to November i. Scalloped Oysters* Refer to December 1 1 . Toasted Bread* Refer to November i . Cheese and Jelly* Refer to November 5. Lamb Chops in Casserole* Refer to February 6. Boiled Potatoes* Refer to November 3. Boiled Onions* Refer to November 8. Baked Apples* Refer to November i . Whipped Cream* Refer to November 4. September 24 Oat Cereal* Refer to November 4. Creamed Codfish and Potatoes* Refer to March 2^. Coffee* Refer to November i. Emergency Soup* Refer to November 5. Sliced Bananas* Refer to August 14. Baking Powder Biscuit* Refer to November 2. Smelts in Pork Fat Wipe lYz pounds smelts, season with salt, and roll in corn meal, proceed as for flounders in pork fat, refer to August 27. 510 DAILY LIVING French Fried Potatoes* Refer to January 5. Broiled Tomatoes* Refer to July 2 1 . Coffee Jelly* Refer to November 2. Whipped Cream. Refer to November 4. tSeptember 25 Oat Cereal* Refer to November 4. Milk Toast* Refer to December 27. Coffee. Refer to November i. Fried Sausages Prepare and parboil sausages as for baked sausages, refer to December 20, drain, put in hot frying pan and brown. Bananas in Sausage Fat Cut 4 bananas in quarters, and fry in the fat with sausages. Hot Biscuit* Refer to November 7. Apple Pie* Refer to January 11. Baked Beans* Refer to November 7. Brown Bread. Refer to November 7. Chili Sauce* Prepared September i r . Baked Custards* . Refer to November 7. I HOOD'S MILK 511 September 26 Reheated Baked Beans^ Refer to November i. Reheated Brown Breads Refer to November i . Coffee. Refer to November i . Roast Chicken^ Refer to November 8. Mashed Potatoes* Refer to November i. Gravy* Refer to November 8 . Cranberry Jelly Wash and pick over i quart cranberries, put in sauce- pan with I cup water, and boil 8 minutes, rub through a strainer, put in saucepan with 2 cups sugar, and boil 5 minutes, or until the mixture will jell. Caramel Charlotte Caramelize y^ cup sugar, refer to caramel ice cream, December 6, add the sugar to the scalded cream, and when dissolved proceed as for charlotte russe, refer to December 13. Toasted Bread* Refer to November i . Baked Apples* Refer to November i. Cocoa* Refer to December 13. September 27 Wheat Cereal* Refer to November 2. Reheated Baked Beans* Refer to November i. Toasted Brown Bread. Refer to November 2. Coffee* Refer to November i. 512 DAILY LIVING Potato Soup* Refer to January i6. Toasted Bread* Refer to November i. Stewed Grapes Wash 3 cups grapes, remove from the stems, and snap out the pulp from the skins, cover the skins with cold water and cook until nearly soft, add the pulp, sweeten to taste, and boil 5 minutes. Sugar Cookies* Refer to November i. Cold Roast Chicken* Prepared September 26. Steamed Rice* Refer to November 4. Cranberry Jelly* Prepared September 26. Apple Dumplings* Refer to November 4. Hard Sauce* Refer to November 4. September 28 Oat Cereal* Refer to November 4. Rice Griddle Cakes* Refer to November 5 . Coffee* Refer to November i . Tomato and Celery Salad Slice 4 tomatoes and cut in small pieces, mix with an equal amount of finely cut celery, arrange on lettuce leaves and cover with Mayonnaise Dressing* Refer to December 8. Hot Biscuit* Refer to November 7. Grape Juice Jelly Use grape juice in place of orange and lemon juice, and prepare as orange jelly, refer to December 7. HOOD'S MILK 513 Grape Juice Use in the proportion of i y^ cups Concord grapes, i cup water and y^ cup sugar, and cook in a saucepan set in another pan containing hot water. Remove the stems from the grapes, wash, and cook with the water i >^ hours, add the sugar, and cook ^ hour longer. Drain several hours through cheese cloth placed over a strainer, cool and bottle. Cookies* Prepared September 27. Meat Balls* Refer to December 22. Baked Potatoes* Refer to November 4. Boiled Corn* Refer to August 8. Tapioca Cream* Refer to December 19. September 29 Oat Cereal* Refer to November 4. Eggs Scrambled with Tomato Refer to November 3. Graham Muffins* Refer to November 3. Coffee* Refer to November i . Lettuce and Apple Salad* Refer to November 7. French Dressing* Refer to November 7. Corn Fritters To I % cups corn cut from the cob, add i of Hood's eggs well beaten, ^ teaspoon salt, few grains paprika, and Yi cup flour, beat well, fry as griddle cakes, and serve with maple syrup. 514 DAILY LIVING Baked Swordfish* Refer to June 2. Boiled Potatoes* Refer to November 3. Butter Gravy* Refer to November 3. September 30 Wheat CereaL Refer to November 2. Oven Broiled Bacon* Refer to December 3. Hashed Brown Potatoes* Refer to December 24. Coffee* Refer to November i . Creamed Celery on Toast* Refer to September 3. Cookies* Prepared September 27. English Beef Soup* Refer to December 29. Cream Pie Prepare Y^ the recipe butter cake, refer to November 1 1 . Bake in 2 round cake tins 12 to 15 minutes, re- move from the tins and fill with Chocolate Cream Filling Add I square melted chocolate to cream filling, refer to June 19. A Perfect Milk is a Perfect Food During sixty-two years of continuous service not a single case of disease has been traced to Hood's milk. « HOOD'S MILK 515 Cost of Living for September September 1=8 14 quarts milk 2 j^ lbs. butter, at 41 cts . . . . 1)4 doz. eggs Jar medium cream 2 cottage cheeses 7 jars light cream Tomatoes Lettuce Green pepper Apples I lb. dates I lb. swordfish Oil Vinegar Tapioca Hominy 1 pt. oysters }4 lb. lower round Vegetables Jelly Peaches Lard . Maple syrup Celery Crackers 2 yeast cakes Mackerel Coffee and sugar Spices and salt Baking powder 9 lbs. hindquarter lamb, at I2>^ cts Mint and potatoes Nuts and raisins Ice and salt Cocoa and cereal Canned tomato Suet and vanilla Beans Pork Rye and Indian meal Molasses Plums Chocolate Rice ^1.26 •93 .60 .10 .10 •49 .08 •05 .01 .10 .10 •15 .10 .01 .01 .02 .20 .08 •03 .12 •15 .05 •05 .12 .10 .04 •25 .46 .02 •03 I-I3 .11 •03 •03 .10 .01 .04 .08 .04 •03 .02 .10 •03 •03 Total for week ^7^59 September 8 -15 13 qts. milk lYi doz. eggs 2}i lbs. butter 9 jars light cream I cottage cheese , . . . ^2 lb. full cream cheese. . . . Shredded wheat Coffee and flour Spices and salt Baking powder Potatoes and cereal 1 doz. bananas Peaches Can peas Apples Molasses Macaroni Pickles 4 lbs. haddock Crackers Vanilla Jelly Mackerel Corn meal 2 qts. shell beans Tomatoes Codfish 1 lb. tripe 2 yeast cakes Beans Pork Vegetables Rye meal Chili sauce Lard 5 lbs. fowl 2 cantaloupes Ice and salt 3 lb. cabbage Vinegar Rice Peaches Canned pears y^oi 2, lbs. lower round roast, 45 cts :i.i7 .60 •93 •63 .05 .11 .04 .48 .02 •03 .16 .20 .10 .18 .10 .02 •03 .04 .28 .10 •05 .10 •25 .02 .10 •OS .06 .12 .04 .08 .06 .05 .02 .04 •05 '75 •25 .05 .12 .01 •03 .10 .10 Total for week $8.00 5i6 DAILY LIVING September 15=22 14 qts. milk \ ^Yz lbs. butter ; . . . . 1 Yz dozen eggs 7 jars light cream 2 half pt. jars medium cream Cottage cheese Yz lb. full cream cheese Y2 rolled roast Cereal Coffee Sugar Flour , , Spices and salt Baking powder Vanilla . Potatoes Apples \Yt lbs. smelts Oil Peaches Tomato Crackers 4 lbs. haddock Pickles Lard Jelly 2 yeast cakes Beans Pork Chili sauce "V egetables 5 lbs. rib roast I qt. brussels sprouts Pears Molasses Corn meal ... Rye meal Macaroni Dried fruit ;i.26 •93 .60 •49 .20 •05 .11 .08 .28 .18 .20 .02 •05 .02 .10 .10 •30 •05 .20 .01 •15 .28 .04 .10 .08 .04 .08 .04 .04 .90 •25 .10 .02 .02 .02 •03 •03 Total for week ^87. 72 September 22-30 15 qts. milk ^1.34 T,Y lbs. butter, at 35 cts. . . . 1.23 I Y doz. eggs 60 II half pt. jars light cream. . .77 1 jar medium cream 10 2 cottage cheeses 10 Y lb. full cream cheese 11 Coffee and flour 60 Sugar and crackers 37 Canned fruit 20 Finnan haddie 18 Potatoes 10 Cereal 08 Spices and salt 02 Baking powder 03 Pickles 04 Corn meal 02 Shredded wheat 04 I doz. bananas 20 I pt. oysters 20 Jelly 05 lY lbs. forequarter chops . . .18 Vegetables 10 Apples and codfish 12 I Y lbs. smelts 30 Salt pork and lard 13 Tomatoes and gelatin 18 I lb. sausages 15 3 yeast cakes c6 Beans and molasses 12 Rye meal 01 4 lbs. chicken 80 1 qt. cranberries 12 Cocoa 02 Grapes and rice 18 Maple syrup and celery 22 Lettuce and oil .15 Vinegar and grape juice 06 2 lbs. lower round 30 I doz. ears corn 15 Tapioca 01 Tomato and graham flour . . . .02 I lb. swordfish 15 % lb. bacon 04 Chocolate and vanilla 06 Total for week ;^io.oi Total for month . . . .$33-32 HOOD'S MILK 517 L'Ovirering September I -8 Coffee ^0.28 7 jars light cream 49 I cottage cheese 05 I lb. dates 10 Use potato soup, 2 cts., in place of oyster, 20 cts.. . .18 Jelly 12 Maple syrup 05 Nuts 02 Raisins 01 Chocolate 03 Total for week $^-33 September 8=15 Coffee ;^o 7 jars light cream Pickles Jelly Chili sauce 2 cantaloupes Total for week $1 28 49 04 10 04 25 20 tKe Cost September 15-22 7 jars light cream ^0.49 I jar medium cream 10 Coffee 28 Pickles 04 Jelly 08 Chili sauce 04 Use cabbage, 10 cts., in place of brussels sprouts, 25 cts. .15 Use I lb. swordfish, 15 cts., in place of smelts, 30 cts. . . .15 Total for week t>'^'33 September 22=30 I lb. coffee . . $0.35 9 jars light cream I cottage cheese Pickles Jelly Maple syrup Chocolate Use apples, 5 cts., in place of canned fruit, 20 cts 15 Use macaroni with cheese, 5 cts., in place of scalloped oysters, 25 cts 20 63 05 04 10 03 Total for week ;8i.6o Total for month. .. .1^5.46 5i8 DAILY LIVING Children's School Luncheons In preparing school luncheons have everything dainty. Parafine paper, or a piece of cheese cloth wrung out of cold water, will wrap the sandwiches and keep them from drying. Cream Hood's butter and stir into it chopped peanuts or walnuts, and use for spreading the bread. Chopped parsley added to Hood's butter creamed will make a good sandwich. Use as a sandwich filling, chopped dates or figs stewed until soft, or use bread and butter sandwiches, and figs or dates. The figs and dates should always be wiped with a piece of dampened cheese cloth. For a change serve a banana and cookies. The banana for the child should be thoroughly ripened, having black seeds. The cookies should be simple and home prepared. About %_ cup shelled nuts, either walnuts or peanuts, will make a change with the banana. Entire wheat or oatmeal bread is better than white bread, and should be at least 24 hours old. Avoid cut cake, as it crumbles easily. Cake may also spoil the appetite for dinner. It is said ** learning to eat proper things in a proper way forms a large part of a child's early education. If careful training in these matters is begun at the outset and continued, the results will well repay the time and effort required." Month of October THE WASTE OF FOOD written for DAILY LIVING By MRS. MARY J. LINCOLN, Author of the Boston Cook Book Of the many ways in which food is wasted, the throwing away of ''left overs" is the most common, and the one most frequently discussed and condemned. But there are many other ways which it is equally im.portant to consider, that we may learn how to avoid them. First : Food is wasted in its selection. From ignorance of food composition, purity and nutri- tive value, we select foods not suited to our individual needs, or those which are harmful because of adultera- tion or deterioration, or which have little nutriment in proportion to their cost. From pretension we desire as expensive food as that of our rich neighbor and select the choicest meats, game and poultry and the most costly novelties, thus making our food bills greatly in excess of their proper proportion of our income. From lack of self-control we indulge our appetite and buy foods out of season, getting frequently much less of value than when they are in season ; or we buy food that is indigestible and therefore wasted in the body because not assimilated. From lack of judgment (which might be acquired by observation and concentration) we buy at wholesale to save a few cents, when our storage facilities are unsuited 521 522 DAILY LIVING to large amounts ; or we buy in quantities much too large for our family, thereby having needless left-overs ; or we buy new and perishable material before that we have at hand has been utilized. Second : We waste food in its preparation by not using much that is nutritive if rightly prepared ; by thick paring of fruits and vegetables ; by discarding bones and fat of meat and skin and feet of poultry and the water in which certain foods have been boiled ; by baking and broiling foods that should be stewed ; by un- suitable combinations that check rather than incite the appetite ; by inaccurate measurements that produce un- certain results, if not direct failure ; and by careless, slovenly handling and serving, and unclean utensils, making the food unattractive and so unpalatable that it is refused. Gritty fruits, vegetables and salads, greasy soups and gravies, and foreign substances in minced mixtures, illustrate this form of wasted food. Third : We waste food by lack of care in its keeping. Materials kept in storage in pantry or ice box spoil because of heat, or cold, or moisture, or contamination ; they are spilled from torn bags or broken cartons, or by careless measuring ; and are lost by evaporation. Meals become alive or musty, and crackers and stale bread bits rancid or mouldy; extracts and coffee lose their strength if not airtight, and canned goods become poison- ous if kept in the tins after being opened. Perishable materials are wasted by too long keeping. After a meal all portions of food should be carefully examined, assorted, and put away in strong, common dishes suited to the amount, and in cold or dry places according to their nature, and then be utilized the next day or meal if possible. Scraps of meat, bone, vege- table, fish and fruit may be used in soups, made dishes or salads ; use bread for toast, crumbs, pudding or stuff- ing; use milk and cream (letting them sour quickly if preferred) in batters, salad dressing and cottage cheese ; HOOD'S MILK 523 drain and save the coffee and use in cake in place of milk, or in mince pies, puddings, jellies and frozen dishes ; and thus, with careful planning to have just enough of the perishable and a reserve of the foods that may be stored, nothing of value need be thrown away. But remember that food suitable for hens or dogs is not wasted when given to them ; and that sometimes it is a waste of new material to combine it with the old, in an unappetizing way, merely to save a left over. Fourth: We waste food by experiments with novel recipes, often found in print, but which are incorrect in their proportions and methods ; by serving too many courses when we entertain, and, too often, at our family tables, forgetting that it is "variation, not variety" that we need in our daily menus. By mistaken kindness we waste time as well as food, in concocting all sorts of dishes to tempt the appetite of our invalid friends, when frequently they need most to return, for a time, to the simple but perfect food of pure milk, taken hot or cold, as directed by their physician, and which the most rebel- lious digestion may usually be trained to accept. With the needed amount of rest and sleep secured, a milk diet will prove to be "tired nature's sweet restorer." Lastly : We waste food by our own indulgence in it in quantities greater than is required for our immediate need ; or at times when fatigue or anxiety retard its digestion ; or by eating that which, from its nature or the changes made by wrong cooking, is unsuited to our individual powers of assimilation. Oct. 22, 1908. Boston, Mass. 524 DAILY LIVING October I BreaKfast Oat Cereal Creamed Potatoes Graham Muffins Coffee L'tmcHeon ox* Supper Oyster Soup Crackers Cottage Pudding Foamy Sauce Dinner Baked Haddock Baked Onions Boiled Potatoes Butter Gravy Indian Tapioca Pudding October 2 BresiKfast "Wheat Cereal Hashed Potatoes Oven Broiled Bacon Coffee Dinner or LtincKeon Scalloped Fish Fried Biscuit Pear Marmalade Dinner or Supper Beans Baked with Onion Steamed Graham Bread Pickles Caramel Custard October 3 BreaKfsist Fish Balls Toasted Bread Grapes Coffee Dinner Chicken Southern Style String Beans Mashed Potatoes Apple Pie with Ice Cream Tea Creamy Welsh Rarebit Crackers HOOD'S MILK 525 October 4 BreaKfast Oat Cereal Fried Potato Cakes Eggs Scrambled with Tomato Coffee LuncKeon or Supper Reheated Baked Beans Toasted Brown Bread Spiced Grapes Molasses Cookies Dinner Chicken Stew with Dumplings String Bean and Pepper Salad French Dressing Crackers October 5 BreaKfast Shredded Wheat Biscuit Bananas Corn Muffins Coffee LuncKeon or Stipper Canned Peppers with Creole Rice Hot Biscuit Cheese and Jelly Crackers Dinner Fricassee of Lamb Boiled Potatoes Dressed Lettuce Baked Apples with Meringue Boiled Custard October 6 BreaKfast Oat Cereal Toasted Bread Creamed Codfish and Potatoes Coffee LruncHeon or Supper Macaroni Baked with Cheese Bread and Butter Molasses Cookies Baked Apples "Dinrxer Scotch Broth Banana Pudding Boiled Custard 526 DAILY LIVING October 7 BreaRfast Oat Cereal Griddle Cakes Maple Syrup Coffee I^uncKeoxi or Supper Turnip Cream Soup Cheese Croutons Molasses Cookies Apple Sauce Dinner Baked Smelts Tomato Sauce French Fried Potatoes Custard Sauce Steamed Pudding October 8 BreaKfast Oat Cereal Omelet Toasted Bread Coffee I^uxicKeon or Supper Cream Fish Soup Baking Powder Biscuit Blushing Apples Whipped Cream Dinner Fresh Cod Croquettes White Sauce Shredded Potatoes Apple Dumplings Molasses Sauce October 9 BreaKfast Oat Cereal Milk Toast Coffee Dinner or I^tincKeon Broiled Tripe Tomato Sauce Hot Biscuit Jellied Prunes Whipped Cream Dinner or Supper Baked Beans Brown Bread Chili Sauce Yellow and White Custards HOOD'S MILK 527 October 10 BreaKfast Stewed Prunes Reheated Baked Beans Reheated Brown Bread Coffee Dinner Pot Roast Mashed Potatoes Gravy Grape Juice Ice Cream Tea Baked Apples Toasted Bread ^Cocoa October U BreaKfast Oat Cereal Fried Potato Cakes Creamed Scrambled Eggs Coffee L-tincHeon or Stxpper Baked Bean Cream Soup Crisp Crackers Cheese and Jelly Dinner Pot Roast Reheated Sweet Potato Croquettes Rice Cream October 12 BreaKfast Shredded Wheat Biscuit Bananas Rye Muffins Coffee L>ti.ncl\eon or Supper Meat and Beet Hash Hot Biscuit Buttermilk Doughnuts Dinner Broiled Mackerel Sliced Tomatoes French Fried Potatoes Baked Apples Bread and Butter 528 DAILY LIVING October 13 BreaKfast Oat Cereal Creamed Codfish Toasted Bread Doughnuts Coffee LuncKeoii or Supper Welsh Rarebit Crackers Apple and Lettuce Salad French Dressing Tea Muffins Dinner Broiled Liver and Bacon Boiled Sweet Potatoes Baked Bananas Bread and Butter October 14 BreaKfast Oat Cereal Broiled Sweet Potatoes Doughnuts Coffee LuncKeon or Supper Potato Soup Banana and Green Pepper Salad French Dressing Baking Powder Biscuit Dinner Boiled Halibut Boiled Potatoes White Sauce Apple Pie October 15 BreaKfast Wheat Cereal Corn Cake Eggs Scrambled with Tomato Coffee I^uncHeon or Stipper Creamed Fish in Baked Potatoes Bread and Butter Stewed Figs with Nuts Light Cream Dinner ■ Cod Stuffed with Oysters Tomato Sauce Boiled Potatoes Chocolate Bread Pudding Hard Sauce HOOD'S MILK 529 October 16 BreaKfast Oat Cereal Milk Toast Coffee Dinnex* or LrtincHeon Roasted Lamb Chops Lyonnaise Potatoes Hot Biscuit Apple Tarts Dinner or Supper Beans Baked with Tomato Steamed Graham Bread Squash Pie October \7 BreaKfast Reheated Baked Beans Reheated Brown Bread Coffee Grapes Dinner Stuffed Lamb Mint Sauce Gravy Roast Potatoes Cauliflower Frozen Whipped Cream Tea Baked Apples Crackers Hood's Milk October 18 BreaKfast Wheat Cereal Reheated Baked Beans Toasted Brown Bread Coffee LuncHeon or Stipper Cauliflower and Beet Salad Boiled Dressing Stewed Grapes Toasted English Muffins Dinner Lamb and Rice Stew Steamed Cottage Pudding Custard Sauce 530 DAILY LIVING October 19 BreaKfast Oat Cereal Broiled Codfish Baked Potatoes Coffee L-tincHeon or Stipper Potato Soup Hot Biscuit Cheese and Jelly Dinner Cold Stuffed Lamb Potato Croquettes Dressed Lettuce Apple Tapioca Pudding October 20 BreaKfast Oat Cereal Omelet White Sauce Toasted Bread Coffee I^tincKeon or Stipper Macaroni Baked with Cheese Baked Pears in Casserole Toasted English Muffins Dinner Lamb and Green Pea Stew Boiled Potatoes Indian Pudding October 21 BreaKfast Oat Cereal Coffee Creamed Potatoes Rye Muffins LtincKeon or Supper Welsh Rarebit Toast Canned Fruit Hot Gingerbread Dinner Fish Chowder Pickles Lemon Pie Meringue HOOD'S MILK 531 October 22 BreaKfast Oat Cereal Griddle Cakes Maple Syrup Coffee I^uncKeoiiL or Supper Scalloped Fish Entire Wheat Baking Powder Biscuit Ginger Cakes Whipped Cream Dinner Baked Fillets of Halibut White Sauce Buttered Potatoes Apple Pie with Foamy Sauce October 23 BreaKfast Oat Cereal Creamed Potatoes Scrambled Eggs Coffee Dinner or L'U.ncKeon Casserole of Veal Hot Biscuit Boiled Squash Prune Pie Dinner or Supper Baked Beans Brown Bread Chili Sauce Baked Custards with Nuts October 24 BreaKfast Reheated Baked Beans Reheated Brown Bread Stewed Prunes Coffee Dinner Roast Chicken Stuffing Gravy Cranberry Jelly Mashed Potatoes Milk Sherbet Tea Milk Sherbet Shewsbury Cakes 532 DAILY LIVING October 25 BreaKfast Wheat Cereal Reheated Baked Beans Toasted Brown Bread Coffee I^tincKeon or Stippex* Creamed Chicken with Green Peppers Cheese and Jelly Shewsbury Cakes Dinner Breaded Pork Chops Cranberry Jelly Boiled Potatoes Sea Moss Blanc Mange October 26 BreaKfast Wheat Cereal Hashed Brown Potatoes Oven Broiled Bacon Coffee LrtincHeon or Supper Cauliflower with Hollandaise Sauce Hot Biscuit Shewsbury Cakes Dinner Cod Steak with Cheese French Fried Potatoes Indian Pudding October 27 BreaKfast Oat Cereal Milk Toast Coffee LuncHeon or Supper Lima Bean Salad French Dressing Baking Powder Biscuit Canned Fruit Dinner Scotch Broth Peach Fritters Custard Sauce 1 HOOD'S MILK 533 October 2^ BreaKfast Wheat Cereal Creamed Scrambled Eggs Toasted Bread Coffee LrtincHeon or Stipper Creole Soup Cheese Croutons Baked Apples Butter Cake Fig Filling Dinner Fricassee of Lamb Boiled Potatoes Lettuce with Vinegar Chocolate Whipped Cream Frozen October 29 BreaKfast Wheat Cereal Creamed Potatoes Corn Cake Coffee I^tincKeoni or Stipper Macaroni Baked with Cheese Pear Marmalade Cake Dinner Clam Chowder Pickles Steamed Apple Pudding Molasses Sauce October 30 BreaKfast Oat Cereal Creamed Codfish Toasted Bread Coffee I^u-ncHeon or Dinner English Beef Soup Hot Biscuit Apple Pie Dinner or Supper Baked Beans Brown Bread Chili Sauce Cake 534 DAILY LIVING October 31 BreaRfast Reheated Baked Beans Reheated Brown Bread Coffee Grapes Dinner Fowl Southern Style Cauliflower Mashed Potatoes Vanilla Ice Cream Chocolate Sauce Tea Toasted Bread Baked Apples Sugar Cookies Tea A Perfect Milk is a Perfect Food " Do not blame the milkman for sour milk unless you are sure that the trouble is not in your home. He is sometimes to blame, but not always." State Board of Agriculture^ Nature Leaflet No. 40. HOOD'S MILK 535 October 1 Oat Cereal* Refer to November 4. Creamed Potatoes* Refer to November 4. Graham Muffins* Refer to November 3. Coffee* Refer to November i. Oyster Soup Scald I quart Hood's milk with i slice onion, 2 cloves and a bit of bay leaf. Pick over and parboil i pint oysters, remove the seasonings from the milk, and add the par- boiled oysters. Melt 2 tablespoons Hood's butter, add 2 tablespoons flour, and stir into the milk mixture, season with salt and pepper. Cottage Pudding* Refer to May 14. Foamy Sauce. Refer to February 23. Baked Haddock* Refer to November 1 3 . Baked Onions* Refer to November 13. Boiled Potatoes* Refer to November 3. Butter Gravy* Refer to November 3. Indian Tapioca Pudding Use 2 tablespoons each corn meal and minute tapioca, and prepare as Indian pudding, refer to November 5. October 2 Wheat Cereal* Refer to November 2. Hashed Potatoes* Refer to August 20. 536 DAILY LIVING Oven Broiled Bacon* Refer to December 3. Coffee* Refer to November i. Scalloped Fish* Refer to Novembor 11. Fried Biscuit* Refer to January 12. Pear Marmalade Pare, quarter, core, and cut in thin slices 3 quarts hard pears. Add 4 cups sugar and ^ cup candied ginger cut in small pieces. Let stand over night. In the morning add 4 lemons cut in small pieces and cook slowly 3 hours. Beans Baked with Onion* Refer to June 27. Steamed Graham Bread* Refer to January 2. Pickles* Prepared September 9. Caramel Custards* Refer to February 27. October 3 Fish Balls* Refer to November 8. Toasted Bread* Refer to November i. Coffee* Refer to November i. Chicken Southern Style* Refer to November i. String Beans* Refer to July 25. Mashed Potatoes* Refer to November i. Apple Pie with Ice Cream Prepare apple pie, refer to January 11. Serve hot with vanilla ice cream, refer to November i . Creamy Welsh Rarebit* Refer to March 28. HOOD'S MILK 537 October 4 Oat CereaL Refer to November 4. Fried Potato Cakes, Refer to November 2. Eggs Scrambled with Tomato Refer to November 3. Coffee, Refer to November i . Reheated Baked Beans, Refer to November i . Toasted Brown Breads Refer to November 2. spiced Grapes Prepare stewed grapes, refer to September 27. Add with the sugar j^ teaspoon each clove and sugar. Molasses Cookies Refer to December 15. Chicken Stew with Dumplings Refer to December 2 1 . String Bean and Green Pepper Salad Remove the seeds and veins from 2 canned peppers. Parboil 5 minutes, drain, cool and cut in strips. Add to string bean salad, refer to April 7. French Dressing Refer to November 7. October 5 Shredded Wheat Biscuit, Refer to March 20. Corn Muffins, Refer to December 16. Coffee^ Refer to November i. 538 DAILY LIVING Canned Peppers with Creole Rice Refer to May i6. Prepare the peppers as stuffed green peppers, refer to May 26. Canned Peppers Cut the stem and cut an inch gash in the side of each pepper. Put into jar and cover with boihng vinegar. It is not necessary to seal the jar. Cheese and Jelly^ Refer to November 5 . Hot Biscuit* Refer to November 7. Fricassee of Lamb* Refer to November 12. Boiled Potatoes* Refer to November 3. Dressed Lettuce* Refer to November 9. Baked Apples with Meringue Refer to September 1 1 . Boiled Custard Refer to March 3. October 6 Oat Cereal* Refer to November 4. Toasted Bread* Refer to November i. Creamed Codfish and Potatoes Refer to March 27. Coffee Refer to November i . Macaroni Baked with Cheese Refer to August 28. HOOD'S MILK 539 Molasses CookieSt Prepared October 5. Baked Apples* Refer to November i . Scotch Broth* Refer to November 1 1 . Banana Pudding* Refer to March 3. Boiled Custard* Prepared October 5. October 7 Oat Cereal* Refer to November 4. Griddle Cakes* Refer to January i . Coffee* Refer to November i. Turnip Cream Soup. Refer to November 12. Cheese Croutons* Refer to February 3. Molasses Cookies* Prepared October 5. Apple Sauce* Refer to December 12. Baked Smelts* Refer to January 15. Tomato Sauce* Refer to December 12. French Fried Potatoes. Refer to January $. Custard Sauce* Refer to November 2. Steamed Pudding* Refer to November 2. October 8 Oat Cereal* Refer to November 4. Coffee* Refer to November i. Omelet* Refer to December 5. 540 DAILY LIVING Toasted Bread. Refer to November i. Cream Fish Soup* Refer to March 3 1 . Baking Powder Biscuit. Refer to November 2. Blushing Apples* Refer to December 20. Whipped Cream* Refer to November 4. Fresh Codfish Croquettes Order 2 lbs. cod steak and cook as cod boiled in milk, refer to March 30. Then proceed as for fish croquettes, refer to December 19. White Sauce* Refer to November 6. Shredded Potatoes* Refer to February 12. Apple Dumplings. Refer to November 4. Molasses Sauce* Refer to December 30. October 9 Oat Cereal* Refer to November 4. Milk Toast. Refer to December 27. Coffee* Refer to November i . Broiled Tripe. Refer to January 21. Tomato Sauce* Refer to December 12. Hot Biscuit* Refer to November 7. Whipped Cream* Refer to November 4. Jellied Prunes. Refei to December 5. Baked Beans* Refer to November 7. HOOD'S MILK 541 Brown Breads Refer to November 7. Chili Sauce* Prepared September 1 1 . Yellow and White Custards Separate 3 of Hood's eggs ; beat the whites slightly, add % cup sugar, few grains salt, % teaspoon vanilla and I cup Hood's milk. Turn into 4 cups and bake as baked custards, refer to November 7. Prepare a boiled custard, refer to March 3, using the yolks of the eggs, I cup Hood's milk, % cup sugar, a few grains salt and % teaspoon vanilla. When cold, remove the white custards from the moulds, put on serving dish and pour the yellow custard around the white custard. October lO Stewed Prunes. Refer to December 4. Reheated Baked Beans* Refer to November i. Reheated Brown Bread* Refer to November i. Coffee* Refer to November i. Pot Roast* Refer to December 6. Mashed Potatoes* Refer to November i . Grape Juice Ice Cream Mix I cup grape juice and i pint Hood's light cream, sweeten to taste and freeze, using 3 parts ice to i part salt. Baked Apples* Refer to November i . Toasted Bread* Refer to November i. Cocoa* Refer to December 13. 542 DAILY LIVING October 11 Oat CereaL Refer to November 4. Fried Potato Cakes^ Refer to November 2, Creamed Scrambled Eggs. Refer to December 2. Coffee. Refer to November i. Baked Bean Cream Soup* Refer to December 7. Crisp Crackers* Refer to December 23. Cheese and Jelly* Refer to November 5 . Pot Roast Reheated Cut pot roast in slices, put in saucepan, pour over the remaining gravy with the vegetables. Cover, and re- heat in a moderate oven about 3^ of an hour. Sweet Potato Croquettes Use sweet potatoes in place of white potatoes, and prepare as potato croquettes, refer to December 7. Rice Cream. Refer to August 1 7. October 12 Shredded Wheat Biscuit. Refer to March 20. Rye Muffins. Refer to November 7. ^ Coffee* Refer to November r. Meat and Beet Hash Refer to tongue and beet hash, July 20. Hot Biscuit Refer to November 7. HOOD'S MILK 543 Buttermilk Doughnuts^ Refer to February 6. Broiled MackereL Refer to June 24. Sliced Tomatoes* Refer to August 1 3 . French Fried Potatoes* Refer to January 5. Baked Apples* Refer to November i . October 13 Oat Cereal* Refer to November 4. Creamed Codfish* Refer to November 6. Toasted Bread* Refer to November i. Doughnuts. Prepared October 12. Coffee. Refer to November i. Welsh Rarebit* Refer to November 8. Apple and Lettuce Salad* Refer to November 7. French Dressing* Refer to November 7. Tea Muffins* Refer to May 20. Broiled Liver and Bacon Pour boiling water over i pound liver, let stand 5 minutes, then drain. Cook ^ pound bacon as oven broiled bacon, refer to December 3. Use the bacon fat for pan broiling the liver, cooking slowly until well browned on both sides. Season with salt and serve the liver and bacon together. Boiled Sweet Potatoes Scrub the potatoes and cook in boiling salted water without paring. When soft, drain and peel. Baked Bananas* Refer to January 30. 544 DAILY LIVING October I4 Oat CereaL Refer to November 4. Broiled Sweet Potatoes* Refer to December 19. Doughnuts* Prepared October 12. Coffee* Refer to November i . Potato Soup* Refer to January 16. Banana and Green Pepper Salad Use 4 bananas sliced in place of string beans and prepare as string bean and green pepper salad, refer to October 4. French Dressing* Refer to November 7. Baking Powder Biscuit. Refer to November 2. Boiled Halibut* Refer to November 6. Boiled Potatoes* Refer to November 3. White Sauce* Refer to November 6. Apple Pie* Refer to January ii. October 15 Wheat Cereal* Refer to November 2. Corn Cake* Refer to December i . Eggs Scrambled with Tomato Refer to November 3. Coffee Refer to November i . I HOOD'S MILK 545 Creamed Fish in Baked Potatoes Refer to November 4. Stewed Figs with Nuts Add % cup walnuts cut in pieces to figs and prepare as stewed figs, refer to November 17. Serve with Hood's light cream. Cod Stuffed with Oysters. Refer to April 30. Tomato Sauce* Refer to December 12. Boiled Potatoes* Refer to November 3. Chocolate Bread Pudding. Refer to December 18. Hard Sauce* Refer to November 4. October 16 Oat Cereal* Refer to November 4. Milk Toast* Refer to December 27. Coffee* Refer to November i. Roasted Lamb Chops Order chops left whole, and the bone between each chop cracked. Season with salt and roast about y^ hour. Lyonnaise Potatoes* Refer to April 24. Hot Biscuit* Refer to November 7. Apple Tarts* Refer to August 3. Beans Baked with Tomato* Refer to January 1 6. Steamed Graham Bread. Refer to January 2. Squash Pie* Refer to November 14. 546 DAILY LIVING October 17 Reheated Baked Beans. Refer to November i . Reheated Brown Breads Refer to November i. Coffee* Refer to November i. Stuffed Lamb Order the leg of lamb boned, and stuff v^ith stuffing pre- pared as for stuffed rolled roast, refer to November i8. Proceed as for roast lamb, refer to November 22. Mint Sauce* Refer to March 15. Gravy* Refer to November 8. Roast Potatoes* Refer to November 22. Cauliflower* Refer to November i . Frozen Whipped Cream. Refer to August 14. Baked Apples* Refer to November i . October 18 Wheat Cereal* Refer to November 2. Reheated Baked Beans* Refer to November i . Reheated Brown Bread* Refer to November i . Coffee* Refer to November i. Cauliflower and Beet Salad Use left over cauliflower in place of potatoes and pro- ceed as for potato and beet salad, refer to May 29. Serve with Boiled Dressing* Refer to November 2. HOOD'S MILK 547 Stewed Grapes* Refer to September 27. Toasted English Muffins* Refer to January 28. Lamb and Rice Stew Cook the flank piece of lamb in boiling water until tender. Remove the meat, cut from the bones, and add the pieces of meat to the stock in which the lamb was cooked. Add i cup canned tomatoes, % cup washed rice and season with salt. Cook until the rice is soft. Steamed Cottage Pudding* Refer to April 26. Custard Sauce* Refer to November 2.. October 19 Oat Cereal* Refer to November 4. Broiled Codfish. Refer to June 4. Baked Potatoes* Refer to November 4. Coffee* Refer to November i . Potato Soup* Refer to January 16. Hot Biscuit* Refer to November 7. Cheese and Jelly. Refer to November 5. Cold Stuffed Lamb* Prepared October 17. Potato Croquettes* Refer to December 7. Dressed Lettuce. Refer to November 9. Apple Tapioca Pudding* Refer to January 4. 548 DAILY LIVING October 20 Oat CereaL Refer to November 4. Omelet* Refer to December 5. White Sauce* Refer to November 6. Toasted Bread* Refer to November i. Coffee* Refer to November i. Macaroni Baked with Cheese Refer to August 28. Baked Pears in Casserole Use pears in place of apples, and prepare as apples baked in casserole, refer to January 10. Toasted English Muffins* Prepared October 18. Lamb and Green Pea Stew Refer to February 16. Boiled Potatoes* Refer to November 3. Indian Pudding. Refer to November 5. October 21 Oat Cereal* Refer to November 4. Coffee* Refer to November i . Creamed Potatoes* Refer to November 4. Rye Muffins* Refer to November 7. I HOOD'S MILK 549 Creamy ^'"elsh Rarebit on Toast Prepare Welsh rarebit, omitting the egg, refer to No- vember 8. Toast the bread on one side and pour the rarebit over the untoasted side. Hot Gingerbread, Refer to November 3. Fish Chowder. Refer to December 4. Pickles* Prepared September 9. Lemon Pie» Refer to March 10. Meringue* Refer to March 10. October 22 Oat CereaL Refer to November 4. Griddle Cakes* Refer to January i. Coffee* Refer to November Scalloped Fish* Refer to November 11. Entire Wheat Baking Powder Biscuit Refer to April 7. Ginger Cakes* Refer to November 3. Whipped Cream* Refer to November 4. Baked Fillets of Halibut* Refer to November 25. White Sauce. Refer to November 6. Buttered Potatoes* Refer to January 19. Apple Pie with Foamy Sauce Prepare one crust apple pie, refer to July 31. Serve with foamy sauce, refer to February 23. 550 DAILY LIVING October 23 Oat CereaL Refer to November 4. Creamed Potatoes* Refer to November 4, Scrambled Eggs* Refer to November 4. Toasted Bread* Refer to November i. Coffee. Refer to November i. Casserole of Stuffed Veal* Refer to May 5. Hot Biscuit* Refer to November 7. Boiled Squash* Refer to November 12. Prune Pie» Refer to March 26. Baked Beans* Refer to November 7. Brown Bread* Refer to November 7. Chili Sauce. Prepared September 1 1 . Baked Custards with Nuts Add ys cup walnut meats broken in pieces to sugar and eggs, and prepare as baked custards, refer to No- vember 7. October 24 Reheated Baked Beans* Refer to November i. Reheated Brown Bread* Refer to November i . Stewed Prunes. Refer to December 4. Coffee* Refer to November i. Roast Chicken* Refer to November 8. HOOD'S MILK 551 Stuffing* Refer to November 8. Cranberry Jelly* Refer to September 26. Mashed Potatoes* Refer to November I. Milk Sherbet* Refer to November 8. Shewsbury Cakes Cream >^ cup Hood's butter, add Vz cup sugar gradually ; then add i of Hood's eggs well beaten. Mix I cup flour with a few gratings nutmeg and add to the first mixture. Chill, then roll out }{ inch in thickness. Shape as cookies and bake on an inverted pan in a moderate oven. October 25 Wheat Cereal* Refer to November 2. Reheated Baked Beans* Refer to November i. Reheated Brown Bread* Refer to November i. Coffee* Refer to November i. Creamed Chicken with Green Pepper Add I canned green pepper cut fine, having the seeds removed, to creamed chicken on toast, refer to February 8. Cheese and Jelly* Refer to November 5. Shewsbury Cakes* Prepared October 24. Breaded Pork Chops Use I >^ lbs. pork chops in place of lamb and prepare as breaded lamb chops, refer to December 12. Cranberry Jelly Prepared October 24. 552 DAILY LIVING Boiled Potatoes^ Refer to November 3. Irish Moss Blanc Mange» Refer to February 10. October 26 Wheat CereaL Refer to November 2. Hashed Brown Potatoes^ Refer to December 24. Oven Broiled Bacon* Refer to December 3. Coffee* Refer to November i . Cauliflower with HoIIandaise Sauce Prepare cauliflower, refer to November i, and serve with HoIIandaise sauce, refer to July 23. Hot Biscuit* Refer to November 7. Shewsbury Cakes* Prepared October 24. Cod Steak with Cheese Use I Yq, lbs. cod steak in place of halibut and prepare as halibut baked with cheese, refer to December 15. French Fried Potatoes* Refer to January 5. Indian Pudding* Refer to November 5 . October 27 Oat CereaL Refer to November 4. Milk Toast* Refer to December 27. Coffee* Refer to November i . HOOD'S MILK 553 Lima Bean Salad Soak I cup lima beans over night. In the morning, drain and cook in boiUng salted water until soft. Drain, cool, and serve on lettuce leaves with French Dressing* Refer to November 7. Baking Powder Biscuit* Refer to November 2. Scotch Broth* Refer to November 1 1 . Custard Sauce* Refer to November 2. October 28 Wheat Cereal* Refer to November 2. Creamed Scrambled Eggs* Refer to December 2. Toasted Bread* Refer to November i . Coffee* Refer to November i . Creole Soup Add I pint canned tomato, i canned green pepper, i small onion cut fine, to i pint left over stock. Cook 15 minutes, strain and thicken, using 2 tablespoons each flour and Hood's butter. Season with salt and pepper. Cheese Croutons* Refer to February 3. Baked Apples* Refer to November i. Butter Cake* Refer to November 11. Fig Filling Wipe and cut in small pieces ^ lb. figs. Cook in the double boiler with a small quantity of water until tender. Sweeten to taste. 554 DAILY LIVING Fricassee of LamK Refer to November 12. Boiled Potatoes. Refer to November 3. Lettuce with Vinegar. Refer to August 2 1 . Chocolate Whipped Cream Frozen Melt I square chocolate, dilute with boiling water to make a liquid, then cool. Add to i cup Hood's medium cream beaten stiff, then add ^ cup sugar, and let stand packed in equal parts ice and salt 2 hours. October 29 W^heat Cereal. Refer to November 2. Creamed Potatoes. Refer to November 4. Corn Cake. Refer to December i . Coffee* Refer to November i. Macaroni Baked with Cheese Refer to December 24. Pear Marmalade* Prepared October 2. Cake. Prepared October 28. Clam Chowder. Refer to January i . Pickles. Prepared September 9. Steamed Apple Pudding. Refer to January 13. Molasses Sauce. Refer to December 30. HOOD'S MILK 555 October 30 Oat CereaL Refer to November 4. Creamed Codfish* Refer to November 6. Toasted Bread* Refer to November i. Coffee* Refer to November i. English Beef Soup* Refer to December 29. Hot Biscuit* Refer to November 7. Apple Pie* Refer to January 11. Baked Beans* Refer to November 7. Brown Bread* Refer to November 7. Chili Sauce* Prepared September 11. Cake* Prepared October 28. October 31 Reheated Baked Beans* Refer to November i. Reheated Brown Bread. Refer to November i. Coffee* Refer to November i. Fowl Southern Style* Refer to November i. Cauliflower* Refer to November i . Mashed Potatoes^ Refer to November I . Vanilla Ice Cream* Refer to November I. Chocolate Sauce* Refer to November i . Toasted Bread* Refer to November i. 556 DAILY LIVING Baked Apples. Refer to November i . Sugar Cookies* Refer to November i . Tea* Refer to November i. A Perfect Milk is a Perfect Food Milk is admirably fitted to supplement the deficiencies of other articles of diet. Milk is the cheapest source of animal proteid, and proteid is the ingredient which, more than any other, is apt to be deficient in a mixed diet. Eight pennyworths of whole milk yield as much proteid as ten pennyworths of beef. But milk has the advantage over beef of containing a considerable amount of carbohydrate in addition to its proteid and fat, with the result that a quart of good milk is really equal in nutritive value to a pound of beefsteak. . . . Unfortunately, the prevailing ten- dency is to regard milk as a beverage rather than as a food. This is a great mistake, in proof of which one cannot do better than quote an extract from the valuable pamphlet on " Milk as Food" issued by the United States Department of Agriculture. . . . The following extract states succinctly the advantages which are obtained from the liberal use of milk in the dietary : — " A very interesting experiment was recently made at the University of Wisconsin, in co-operation with this Department, in which the effect of a limited and unlimited amount of milk was tried at the University boarding-house, or ' commons.' From these studies the following conclusions were drawn : — " '(i) The dietaries in which milk was more abundantly suppHed were somewhat less costly than the others, and at the same time were fully as acceptable. " '(2) The increased consumption of milk had the effect of mate- rially increasing the proportion of proteid in the diet. "'(3) The milk actually suppHed the place of other food mate- rials, and did not, as many suppose, simply furnish an additional amount of food without diminishing the quantity of other materials. "'(4) The results indicate that milk should not be regarded as a luxury, but as an economical article of diet which families of moderate income may freely purchase as a probable means of improving the character of the diet and cheapening the cost of the supply of animal foods.' " Robert Hutchinson, M.D., Edin., F.R.C.P., " Assistant Physician to the London Hospital and to the Hospital for Sick Children^ Great Ormand Street?'' HOOD'S MILK 557 Cost of I^iving for October October 1-8 13 qts. milk $1.17 2}4 lbs. butter, at 41 cts 1.03 I doz, eggs 42 9 half pint jars light cream . . .63 Cottage cheese 015 Sugar 18 Potatoes 10 }4 lb. cheese ' 11 Flour and cereal 26 Graham flour 03 Coffee 28 1 pt. oysters 20 Crackers 10 Spices and salt 02 Baking powder 03 4 lbs. haddock 28 Vegetables 05 Tapioca 01 Indian meal 02 )^ lb. bacon 04 Crackers 10 Lard 08 Marmalade 04 Beans and pork 12 Molasses 03 Pickles 04 Codfish 06 Grapes 15 2 yeast cakes 04 5 lbs. fowl 75 2 qts. string beans 12 Apples 10 Ice and salt 05 Vanilla . 03 Tomatoes 03 Oil and vinegar 11 Green peppers 05 Lettuce 05 Shredded wheat 04 I doz. bananas 20 Jelly 05 4 lbs. forequarter lamb 48 Macaroni 03 Maple syrup 05 i^ lbs. smelts 23 Total for week $8.04 October 8-15 lbs. butter i. 12 qts. milk $1.08 60 63 I 14 doz. eggs 9 half pint jars light cream. }4 pt. jar medium cream. . . }4 lb. full cream cheese. . . . 1 cottage cheese 1 pt. buttermilk Coffee 2 yeast cakes Flour and sugar Spices and salt Baking powder Apples Potatoes 2 lbs. cod steak . . Lemon Lard Molasses Cereal I lb. tripe Tomatoes, canned 1 lb. prunes Beans and salt pork Rye meal Indian meal Chili sauce 4 lbs. pot roast Grape juice Ice and salt Crackers and jelly Rice and vanilla Shredded wheat Bananas, i doz Beets Mackerel Tomatoes Codfish Lettuce and oil % lb. bacon Liver, i lb Vegetables 2 green peppers Gelatin and vinegar. . . . . . 1 1^ lbs. halibut .10 .11 •05 .04 .28 .04 •38 .02 •03 .10 .10 •30 .02 .10 .04 .08 .12 .02 .12 .12 .02 .01 .04 .60 •05 •05 •IS .04 .04 .20 •03 •25 •05 .02 .18 .04 •15 •05 .01 •05 •30 Total for week $7-84 558 DAILY LIVING October 15-22 13 quarts milk $i-i7 2}4, lbs. butter, at 45 cts 1.13 ij^ doz. eggs. 63 7 jars light cream 49 I jar medium cream 10 Cottage cheese 05 %, lb. cheese 11 Cereal 08 Coffee 28 Flour 20 Spices and salt 02 Sugar 18 Baking powder 03 Potatoes 10 Apples 10 Tomato, canned 03 Cornmeal 02 i^ lbs. cod steak 23 y^ pt. oysters 10 Chocolate 03 9 lbs. hindquarter lamb, at i2y2 cts 1. 13 3 yeast cakes 06 Graham flour , .02 Rye meal 02 3 lbs. squash 09 Lard 10 Beans , 08 Pork 06 Grapes 15 Dried mint 01 Cauliflower 15 Ice and salt 03 Crackers 10 Beets and rice 05 Codfish 06 Vegetables 05 Jelly 05 Tapioca 02 Macaroni 03 Pears 08 Can peas 18 Molasses 03 ^ of 4 lbs. haddock, 28 cts. .14 Nuts and canned fruit 15 Pickles 04 Lemon and cornstarch 03 Total for week ^7-99 October 22=31 16 quarts milk ^i-45 3^ lbs. butter, at 45 cts. . . . 1. 61 12 half pt. jars light cream. . .84 Jar medium cream 10 I y2 doz. eggs 63 Cottage cheese 05 y^, lb. full cream cheese 11 Cereal and coffee 45 Maple syrup 05 Flour and sugar 44 Spices and salt 02 Baking powder 03 I lb. halibut 20 Potatoes and apples 25 Lard and i lb. veal 42 3 yeast cakes 06 I lb. prunes 12 Beans and cornmeal 19 Rye meal and salt pork 10 Chili sauce and vanilla 07 Nuts and 4 lbs. chicken 83 Cranberries and 2 lemons. . . .14 Ice and salt 13 Green pepper and jelly 06 xYi lbs. pork chops 23 Sea moss 01 y. lb. bacon 04 Cauliflower and molasses .. . .17 I y^ lbs. cod steak 23 Lima beans and macaroni . . . .06 Lettuce and pickles 12 Oil and vinegar 07 4 lbs. forequarter lamb 48 Pear marmalade 04 Peaches 05 Codfish 02 Canned fruit 10 Vegetables 03 >^ lb. figs 08 Chocolate 05 ^ lb. lower round 08 Grapes 05 j/^ of 5 lbs. fowl, 90 cts 45 y^ of cauliflower 08 Tea 02 Total for week $10.79 Total for month $34-66 HOOD'S MILK 559 LoMrering tHe Cost October 1-8 7 jars light cream ^0.49 Coffee 28 Use potatoes, i ct., in place of oysters, 20 cts 19 Marmalade 04 Pickles 04 Jelly 05 Maple syrup 05 Use I lb. swordfish, 1 5 cts., in place of smelts, 23 cts. . .08 Total for week ^1.22 October 8=15 7 half pt. jars light cream, Coffee Chili sauce Grapes Jelly .;^o.49 . .28 . .04 • .15 . .05 Total for week ^i.oi October 15-22 7 half pt. jars light cream. . . Coffee Oysters Chocolate from bread pud- ding Grapes Mint Jelly Use potatoes, i ct., in place of peas, 18 cts Canned fruit, 10 cts., use apples, 2 cts Pickles $0.49 .28 .10 •03 •15 .61 .05 •17 .08 .04 Total for week $1.^0 October 22-31 10 half pt. jars Hght cream. .$0.70 I lb. coffee 35 Maple syrup 05 Use I lb. lower round for meat balls, 15 cts., in place of veal, 35 cts 20 Chili sauce 04 Nuts 03 Green pepper 01 Jelly .05 Bacon 04 Pickles 05 Chocolate 05 Canned fruit, 10 cts., use apples, 2 cts 08 Figs 08 Pear marmalade 04 Grapes 05 Total for week ^1.82 Total for month 55-45 56o DAILY LIVING Memorskndsi Ind ex AFTERNOON TEA SERVING, 399 BEVERAGES Black coffee, 395 Buttermilk, 411 Cocoa, 85 Coffee, II Cold chocolate, 211 Cracker gruel, 260 Flour gruel, 260 Fruit punch, 457 Grape juice, 259 Hot chocolate, 278 Iced coffee, 374 Iced Russian tea, 379 Iced tea, 414 Oatmeal gruel, 260 Rice water, 259 Tea, 12 BREADS Baked brown bread, 428 Baking powder biscuit, 14 Blueberry biscuit, 460 Boston brown bread, 26 Bread and butter sandwiches, 98 Brown and white bread sand- wich, 199 Brown bread milk toast, 179 Brown bread with raisins, 148 Brown bread and lettuce sand- wich, 419 Brown bread toasted, 13 Buttermilk rolls, 203 Buttered baking powder biscuit, 437 Cheese croutons, 181 Cheese milk toast, 421 Cheese and green pepper sand- wiches, 437 Cheese sandwiches, 74 BREADS (continued) Chicken and whipped cream sandwich, 437 Cottage cheese and parsley sandwiches, 337 Coffee bread, 424 Cream cheese sandwich, 85 Cream toast, 426 Croustades of bread, 147 Croutons of bread, 22 Dumplings, 93 Entire wheat baking powder biscuit, 281 Entire wheat biscuit, 134 Entire wheat and nut biscuit, 187 Entire wheat bread, 134 Entire wheat and nut bread, 187 Entire wheat Parker House rolls, 468 Five hour bread, 15 French rolls, 287 French toast, 281 Fried biscuit, 138 Fruit biscuit, 200 Fruit and nut biscuit, 495 Health biscuit, 422 Health bread, 423 Hot biscuit, 25 Hot raised biscuit, 141 Hot cross buns, 2S2 Imperial sticks, 346 Individual milk toast, 260 Lettuce sandwiches, 388 Luncheon rolls, 180 Milk toast, too Nut bread sandwiches, 210 Parker House rolls, 233 Potato rolls, 380 Raisin and nut sandwiches, 437 Reheated baking powder bis- cuit, 33 561 562 DAILY LIVING BREADS (continued) Reheated brown bread, 1 1 Ribbon sandwiches, 291 Rolled lettuce sandwiches, 210 Rye biscuit 293 Rye bread, 277 . Squash biscuit, 189 Steamed graham bread, 127 Toasted bread, i Toasted squash biscuit, 190 Whole wheat bread, 245 Zwieback, 307 BREAKFAST BREADS Blueberry muffins, 427 Cheese crackers. 149 Corn cake, 71 Corn muffins, 88 Crisp crackers, 95 English muffins, 152 Entire wheat muffins, 130 Graham muffins, 16 Graham scones, 385 Oatmeal muffins, 140 Parker House corn gems, 325 Popovers, 291; Raised buns, 299 Rice muffins, 182 Rye muffins, 25 Spider corn cake, 247 Spoon corn bread, 331 Tea muffins, 340 Toasted graham muffins, 16 White muffins, 30 CAKE AND FROSTING Birthday cake, 210 Boiled frosting, 133 Butter cake, 32 Chocolate cake, 80 Chocolate frosting, 32 Chocolate nut cake, 133 Chocolate raisin cake, 248 Chocolate sponge cake, 376 Confectioner's frosting, 328 Cream pie, 514 Cream sponge cake, 458 Fig filling, 553 Ginger cakes, 18 Harrison cake, 228 Jelly roll, 368 CAKE AND FROSTING (continued) Lemon filled cake, 413 Loaf chocolate cake, 284 Maple frosting, 197 Maple sugar frosting, 336 Marshmallow filling, 345 Marshmallow frosting, 284 Mocha cake, 300 Mocha frosting, 300 Nut cake, 453 Ornamental frosting, 210 Shewsbury cakes, 551 Small angel cakes, 243 Small chocolate cakes, 262 Sour cream cookies, 418 Spice cakes, 95 Sponge cake, 331 Sponge drops, 291 Sugar cookies, 13 White cake, 345 White nut cakes, 192 CEREALS AND ,GRIDDLE CAKES Blueberry griddle cakes, 427 Boiled Hominy, 127 Buttermilk griddle cakes, 235 Cereal with dates, 151 Corn fritters, 513 Corn griddle cakes, 246 Fried mush, 202 Grape nuts, 416 Green corn griddle cakes, 458 Hot shredded wheat, 245 Hominy griddle cakes, 494 Indian griddle cakes, 148 Indian meal mush, 201 Moulded oatmeal, 247 Oat cereal, 19 Rice griddle cakes, 21 Scotch oatmeal, 247 Shredded wheat, with black- berries, 463 Sweet milk griddle cakes, 126 Wheat cereal, 13 Chafing Dish, 160, 161 CHEESE Bean rarebit, 236 Cheese croquettes, 29 Cheese souffle, 17 HOOD'S MILK 563 CHEESE (continued) Creamed cheese, 349 Creamy Welsh rarebit, 252 Fried cheese balls, 376 Halibut rarebit, 88 Rarebit on toast, 549 Scalloped cheese, 127 Tomato rarebit, 77 Welsh rarebit, 28 Welsh rarebit on toast, 549 Children's Feeding, 481, 482 CHRISTMAS GIVING Corn balls, no Fruit cake, 109 German springerle cakes, no Maple cocoanut candy, 109 Salted almonds, 109 Walnut candy, 109 Composition and Combination of Food, 57, 58 COST OF LIVING November, 51, 52 December, 105, 106 January, 156, 157 February, 206, 207 March, 256, 257 April, 303, 304 May, 350, 351 June, 391, 392 July, 434, 435 August, 475, 476 September, 515, 516 October, 537, 538 Cuts of Meat, 165, 168 DESSERTS (cold) Apple cream, 94 Apple cream puffs, 94 Apple tapioca, 129 Baked custards, 26 Baked custards with nuts, 550 Banana pudding, 329 Blackberry charlotte, 463 Boiled custard, 329 Bread and fruit mould, 83 Cabinet pudding, 329 DESSERTS (cold) (continued) Caramel charlotte, 511 Caramel custards, 204 Charlotte russe, 85 Cheese and jelly, 22 Chocolate bread pudding, 90 Chocolate charlotte, 192 Chocolate cup custards, 472 Chocolate jumbles, 342 Chocolate rice meringue, 252 Coffee jelly, 14 Cold gingerbread, 418 Corn balls, no Cream jelly, 430 Cream sponge pie, 426 Dates with whipped cream, 337 Date whip, 1 50 Easter pudding, 285 Floating island, 289 Fruit trifle, 81 Gingerbread cream pie, 508 Ginger cakes, 202 Ginger drop cakes, 202 Grapefruit jelly, 349 Grape juice jelly, 512 Hermit cookies, 240 Individual cocoa jelly, 307 Individual wheat crisps, 307 Irish moss blanc mange, 187 Jellied figs, 139 Jellied prunes, 76 Maple cocoanut candy, no Maple custards, 234 Molasses cookies, 87 Moulded rice timbals, 332 Orange charlotte, 145 Orange custard pudding, 138 Orange jelly, 78 Peach tapioca pudding, 469 Peanut cookies, 373 Rice cream, 464 Salted almonds, 109 Snow pudding, 496 Spice cookies, 29S Sponge pie, 290 Strawberry whip, 348 Tapioca cream, 91 Walnut candy, 1 10 Whipped cream filling, 503 Yellow and white custards, 541 564 DAILY LIVING DESSERTS (Frozen) Banana ice cream, 326 Cafe parfait, 394 Caramel ice cream, 78 Chocolate mousse, 334 Chocolate whipped cream frozen, 554 Coffee ice cream, 418 Coffee mousse, 238 Cranberry punch, 98 Custard ice cream, 234 Frozen chocolate, 241 Frozen rice pudding, 232 Frozen watermelon, 466 Frozen whipped cream, 462 Fruit cream, 278 Fruit cream, with whipped cream, 278 Ginger ice cream, 136 Grape juice ice cream, 541 Grape sherbet, 48 Individual lemon ice, 308 Individual vanilla ice cream, 308 Lemon sherbet, 297 Maple ice cream, 424 Maple mousse, 246 Marshmallow ice cream, 371 Milk sherbet, 28 Milk sherbet with egg, 465 Orange milk sherbet, 185 Orange sherbet in orange shells, 210 Pineapple ice cream, 453 Raspberry sherbet, 429 Strawberry ice, 377 Strawberry ice cream, 343 Vanilla ice cream, 12 Walnut ice cream, 100 White mousse, 302 FRUIT AND PRESERVING Apples baked in casserole, 136 Apples baked with dates, 493 Apples baked with meringue, 500 Baked apples, 12 Baked apples with nuts, 470 Baked pears, 507 Bananas with lemon juice, 456 Blueberries, 432 Blushing apples, 92 FRUIT AND PRESERVING (cont.) Canned peaches, 498 Cannsd peaches and cream, 40 Canned pears, 502 Cantaloupes, 498 Cantaloupes wuth vanilla ice cream, 501 Currant jelly, 385 Dried apple sauce, 237 Fried bananas, 297 Grapefruit, 128 Grape jelly, 505 Grape juice, 513 Hot apple sauce, 84 Huckleberries and milk, 460 Orange Marmalade, 147 Pears baked in casserole, 548 Pear marmalade, 536 Pickled peaches, 504 Preserved quinces, 18 Raspberries with medium cream, 412 Red currants, 381 Red raspberries, 420 Rhubarb jelly, 292 Rhubarb marmalade, 371 Rhubarb sauce, 286 Sliced bananas, 462 Sliced oranges, loi Sliced peaches with light cream, 464 Sliced pineapple, 384 Sliced plums, 497 Spiced baked sweet apples, 467 Spiced grapes, 537 Stewed figs, 38 Stewed figs with nuts, 545 Stewed grapes, 512 Stewed prunes, 74 Watermelon, 466 HOT DESSERTS Apple dumplings, 21 Apple fritters, 200 Apple Indian pudding, 144 Apple rice pudding, 432 Baked tapioca pudding, 290 Baldwin pudding, 73 Bananas baked in skin, 154 Banana fritters, 24 Banana shortcake, 344 HOOD'S MILK 565 HOT DESSERTS (continued) Blackberry shortcake, 424 Blueberry gingerbread, 461 Blueberry pudding, 427 Buttermilk doughnuts, 184 Chocolate bread pudding, 90 Chocolate cottage pudding, 279 Chocolate pudding, 233 Christmas plum pudding, 98 Coffee souffle, 339 Cottage pudding, 335 Cranberry pudding, 133 Cream cakes, 382 Cream puffs, 341 Doughnuts, 36 Fried pancakes, 275 German apple cake, 239 Indian pudding, 23 Indian pudding with whipped cream, 508 Indian tapioca, 535 Maine gingerbread, 17 Old fashioned blackberry short- cake, 473 Old fashioned peach shortcake, 506 Old fashioned strawberry short- cake, 349 Orange shortcake, 86 Peach dumplings, 502 Peach fritters, 494 Peach pie, 503 Peach tapioca, 469 Pineapple fritters, 288 Popovers with maple syrup, 341 Prune souffle, 103 Queen pudding, 25 Raised doughnuts, 506 Raspberry shortcake, 416 Rice pudding, 86 Scalloped rhubarb, 378 Sour milk gingerbread, 422 Steamed apple pudding, 139 Steamed blueberry pudding, 427 Steamed cottage pudding, 298 Steamed fruit pudding, 41 Steamed graham pudding, 200 Steamed pudding, 15 Steamed suet pudding, 496 Strawberry shortcake, 336 PASTRY AND PIES Apple pie, 137 Apple pie with foamy sauce, 549 Apple pie with ice cream, 536 Apple pie with whipped cream, 471 Apple tarts, 455 Banbury tarts, 295 Blackberry pie, 459 Blueberry pie, 431 Canned squash pie, 296 Cheese straws, 154 Cherry pie, 388 Cocoanut custard pie, 325 Cranberry pie, 189 Currant pie, 420 Custard pie, 155 Dried apple pie, 233 Lemon custard pie, 30 Lemon filUng, 237 Lemon pie, 237 Maple custard pie, 370 Meringue, 237 Mince meat, 46 Mince pie, 46 Mince turnovers, 135 One crust apple pie, 432 Orange tarts, 187 Pastry, 30 Prune pie, 251 Prune and rhubarb pie, 300 Puff paste patties, 395 Pumpkin pie, 76 Rhubarb pie, 286 Squash pie, 36 Tarts, 99 Welsh cheese cakes, 276 EGGS Asparagus omelet, 417 Baked creamed eggs, 345 Boiled eggs, 250 Bread omelet, 230 Cheese omelet, 425 Corn omelet, 472 Creamed eggs, 13S Creamed scrambled eggs, 72 Dropped egg, 259 Dropped eggs, 288 P2ggs, baked in tomatoes, 432 Eggs and ham shirred, 389 566 DAILY LIVING EGGS (continued) Egg nog, 259 Eggs, poached in cream, 284 Eggs, scrambled with tomato, 16 Eggs, soft cooked, 246 Eggs, with tomato sauce, 204 Eggs, with tomato and green pepper, 160 Fish omelet, 244 Foamy egg nog, 259 Fried eggs and bacon, 275 Green pepper omelet, 468 Ham omelet, 294 Hard boiled eggs, 253 Omelet, 75 Omelet, with bacon, 462 Parsley omelet, 376 Rice omelet, 235 Salmon omelet, 463 Scotch woodcock, 160 Scrambled eggs, 19 Scrambled eggs on toasted bre^d, 425 Spanish omelet, 179 FISH Baked bluefish, with egg sauce, 420 Baked 197 Baked Baked Baked Baked Baked Baked Baked 34 Baked Baked Baked Baked Baked Baked Baked Baked Baked cod, with tomato sauce, creamed shad roe, 287 fillet flounder, 201 fillet haddock, 90 fillet halibut, 45 finnan haddie, 41 flounders, 415 haddock, with salt pork, haddock, with fish stuff- 299 halibut, 81 mackerel, 376 salmon, 387 shad, 330 shad roe, 283 smelts, 141 stuffed bluefish, 373 stuffed fillet halibut, 196 FISH (continued) Baked swordfish, 368 Bluefish souffle, 421 Boiled fish, 24 Boiled salmon, 379 Boiled swordfish, 455 Broiled bluefish, 412 Broiled cod steak, 283 Broiled finnan haddie, 416 Broiled oysters, 180 Broiled salt fish, 369 Broiled schrod, 381 Broiled shad, 341 Broiled shad roe, 341 Clam chowder, 126 Clam fritters, 233 Clam stew, 329 Cod, boiled in milk, 254 Cod steak, baked with cheese, 552 Cod, stuffed with oysters, 302 Creamed clams, 147 Creamed codfish, 23 Creamed cod, with shredded wheat, 296 Creamed finnan haddie, 42 Creamed fish and potatoes, 368 Creamed fish in baked potatoes, Creamed salmon and peas, 414 Creole oysters (chafing dish), 160 Delmonico finnan haddie, 422 Devilled scallops, 160 Fish balls, 27 Fish balls in pork fat, 252 Fish cakes, 25 Fish cakes, with dropped eggs, 33^ Fish chowder, 75 Fish croquettes, 91 Fish and potato cutlets, 255 Fish in ramekins, 281 Fish souffle, 134 Fish stuffing, 299 Fish timbals, 238 Flounders stuffed with mashed potatoes, 421 Flounders in pork fat, 471 Fresh cod croquettes, 540 HOOD'S MILK 567 FISH (continued) Fricassee of lobster and mush- rooms, 161 Fried clams, 325 Fried cod steak, 203 Fried flounders, 145 Fried halibut, 189 Fried smelts, 154 Fried swordfish, 375 Hashed fish, 35 Halibut baked with cheese, Sy Halibut hollandaise, 81 Individual fish a la creme, 306 Individual grilled oysters, 306 Individual moulded fish, 306 Lobster creole, 162 Lobster cutlets, 395 Onion dressing, 18 Oven cooked fish and potato croquettes, 540 Oysters and cream, 160 Oyster stufiing, 90 Pan broiled mackerel, 386 Planked fish, 276 Planked shad, 340 Potatoes creamed with salt fish, 251 Raw oysters, 249 Reheated finnan haddie, 104 Salmon and potatoes, 380 Salt fish hash, 202 Salt fish with salt pork, 251 Scalloped clams, 240 Scalloped fish, 31 Scalloped fish and oysters, 232 Scalloped oysters, 83 Scalloped salmon, 454 Shad roe croquettes, 330 Smelts baked in cream, 190 Smelts in pork fat, 509 Steamed clams, 367 Steamed Halibut, 95 Steamed salmon, 413 Stuffed haddock, 17 Stuffed shad, 346 Food Composition, 70 Food for Season, 113, 114 Formal Serving, 355, 356 For the Invalid, 215, 216 Four Course Luncheons, 394, 395 Hints for the Housekeeper, 108, 159 Individual Cooking for Convales- cent, 306, 308 Introduction to Daily Living, xi, xii Invalid Recipes, 259, 260 LOWERING THE COST OF LIVING November, 53 December, 107 January, 158 February, 208 March, 258 April, 305 May, 352 June, 393 July, 436 August, 477 September, 517 October, 539 MEAT Baked broiler chicken, 244 Baked sausage, 92 Bechamel chicken, 29 Bechamel turkey, 49 Beef croquettes, 229 Boiled chicken, 142 Boiled tongue, 348 Bottled beef tea, 259 Breaded lamb chops, 84 Breaded pork chops, 551 Breaded tongue, 367 Breaded tripe, 428 Broiled beef juice, 259 Broiled forequarter chops, 145 Broiled ham, 292 Broiled lamb chops, 495 Broiled leg of lamb, 240 Broiled liver and bacon, 543 Broiled round steak, 146 Broiled steak with onions, 236 Broiled veal steak, 341 Broiled tripe, 146 Cannelon of beef, 20 Carni con chili, 230 Casserole of chicken, 198 Casserole of lamb chops, 184 Casserole of stuffed veal, 328 568 DAILY LIVING MEAT (continued) Chicken broth, with rice, 129 Chicken and celery creamed, 37 Chicken, with creamed horse- radish, 372 Chicken croquettes, 235 Chicken and curried rice, 143 Chicken pie, 72 Chicken and potato creamed, 73 Chicken stew, 93 Chicken stew, with peas, 332 Chicken timbals, 459 Cold braised fowl, 428 Cold lamb, with gravy, 137 Cold roast goose, loi Cold spiced beef, 338 Corned beef croquettes, 187 Corned beef and green pepper hash, 385 Corned beef hash, 188 Cottage pie, 179 Cracker stuffing, 191 Creamed beef, 234 Creamed chicken on toast, 186 Creamed chicken, with peppers, 551 Creole steak, 288 Creole veal, 464 Curried veal steak, 456 Curry of lamb, 327 Dried beef, with white sauce, 245 English beef soup, 102 Fillet of beef, 394 Fricassee of chicken, 36 Fricassee of lamb, 23 Fricassee of pork, 195 Fricassee of veal, 294 Fowl, Southern style, 11 Fried sausages, 510 Hamburg roast, 374 Hindquarter roast lamb, 495 Hot corned beef, 186 Individual chicken pies, 337 Irish stew, 248 Lamb croquettes, 137 Lamb cutlets, 275 Lamb and pea stew, 193 Lamb and potato stew, 44 Lamb and rice stew, 547 MEAT (continued) Lamb souffle, 242 Macaroni, with meat, 281 McDonald chicken, 162 Meat balls, 94 Meat pie, 86 Minced lamb, 327 Minced veal on toast, 344 Oven broiled bacon, 73 Oven broiled forequarter chops, 433 Oyster stuffing for chicken, 185 Planked chicken, 382 Planked steak, 250 Pot roast, 77 Potato stuffing, 97 Pressed chicken, 418 Reheated beef, 79 Reheated casserole of veal, 467 Reheated goose, 100 Reheated pot roast, 542 Reheated roast veal, 472 Reheated veal loaf, 334 Rib roast beef, 506 Roast beef, 204 Roast chicken, 27 Roast goose, 97 Roast lamb, 43 Roast leg of veal, 342 Roast pork, 194 Roast turkey, 47 Roasted lamb chops, 546 Roasted pork chops, 42 Scotch broth, 32 Sliced cannelon of beef, 22 Southern broiled chicken, 140 Stewed fowl, 336 Stuffed leg of lamb, 191 Stuffed roast lamb, 546 Stuffed roast veal, 278 Stuffed rolled roast, 39 Stuffing, 28 Tripe in batter, 277 Tripe, with brown sauce, 417 Tripe, with tomato sauce, 251 Turkey croquettes, 151 Veal broth, with vegetables, 378 Veal cutlets, 286 Veal pot pie, 280 HOOD'S MILK 569 MEAT (continued) Veal, reheated with tomatoes, 474 Veal soup, 3^^ Veal and vegetable pie, 579 Victoria chicken, 162 MENUS November, i-io December, 59-69 January, 115-125 February, 169-178 March, 217-227 April, 265-274 May, 314--324 June, 357-366 July, 400-410 August, 442-452 September, 483-492 October, 524-534 Milk as Food, vii-x SALADS Asparagus salad, 193 Asparagus and egg salad, 386 Baked bean salad, 383 Banana salad, 387 Banana and lettuce salad, 181 Banana and nut salad, 41 1 Beet green salad, 326 Bluefish salad, 373 Bluefish and egg salad, 412 Cabbage salad, 26 Cabbage and nut salad, 183 Canned beet salad, 344 Cauliflower and beet salad, 546 Celery and nut salad, 194 Celery and nut salad in apples, 149 Cheese balls, with lettuce, 195 Cheese and jelly salad, 332 Chicken salad, 15 Chicken and tomato salad, 459 Christmas salad, 98 Cucumber salad, 382 Cucumber and green pepper salad, 426 Dandelion salad, 339 Dressed lettuce, 29 Egg salad, 335 SALADS (continued) French fruit salad, 228 Fish salad, 335 German potato salad, 294 Golden rod salad, 464 Grapefruit salad, 282 Grapefruit and shredded lettuce, 132 Grapefruit and nut salad, 130 Kidney bean salad, 102 Lettuce and apple salad, 25 Lettuce and boiled dressing salad, 292 Lettuce and green pepper salad, 342 Lettuce and red pepper salad, Lettuce and walnut salad, 287 Lima bean salad, 553 Lobster salad, 394 Moulded cheese salad, 242 Onion and lettuce salad, 339 Orange salad, 71 Orange and celery salad, 79 Pineapple salad, 289 Pineapple and nut salad, 430 Pineapple and strawberry salad, 384 Potato salad, 40, 182 Potato and beet salad, 347 Potato and egg salad, 370 Pressed chicken salad, 419 Radish and lettuce salad, 370 Spinach salad, 253 String bean salad, 280 String bean and green pepper salad, 537 Tomato salad, 389 Tomato and celery salad, 512 Tomato jelly salad, 104 Vegetable salad, 199, 369 SAUCES Boiled dressing, 15 Boiled dressing, with oil, 347 Boiled dressing, with whipped cream, 369 Boiled oil dressing, 253 Brown sauce, 286 Butter gravy, 18 Caper sauce, 241 570 DAILY LIVING SAUCES (continued) Caramel syrup, 275 Cheese sauce, 183 Chocolate cream filling, 514 Chocolate sauce, 12, 384 Cocktail sauce, 249 Creamed boiled dressing, 199 Cream filling, 382 Cream mayonnaise dressing, 386 Cream oil dressing, 279 Creole sauce, 146 Currant jelly sauce, 24, 191 Egg sauce, 379 Fish gravy, 375 Fish sauce, 254 Foamy sauce, 497 French dressing, 26 Fruit mayonnaise, 143 Gravy, 27 Hard sauce, 21 Hollandaise sauce, 231 Hollandaise sauce, with vinegar, 427 Horseradish Hollandaise, 247 Hot custard sauce, 16 Individual cream sauce, 307 Lemon cream sauce, 133 Lemon syrup, 126 Maple sauce, 239 Mint sauce, 241 Molasses sauce, 103 Nut sauce, 297 Onion sauce, 343 Pickle sauce, 460 Quick mayonnaise dressing, 79 Salad dressing sauce, 413 Sauce tartare, 141 Savory French dressing, 244 Spanish sauce, loi Sour cream dressing, 373 Strawberry sauce, 347 Tartar sauce, 285 Tomato sauce, 84 Whipped cream, 20 Whipped cream dressing, 182 Whipped cream sauce, 48 White sauce, 24 White sauce, with peas, 243 Yellow sauce, 58 School Luncheons, 518 Serving, 31 1-3 13 Serving Food for Convalescent, 263-266 Suggestions for Afternoon Teas, 437 Suggestions for Buying General Supplies, xiii SOUPS Asparagus soup, 417 Baked bean soup, 17 Baked bean cream soup, 38 Beef broth, with macaroni, 338 Black bean soup, 236 Cheese cream soup, 280 Clam bisque, 229 Clam bouillon, 367 Clear soup stock, 394 Clearing soup stock, 47 Corn chowder, 82 Cream of celery soup, 20 Cream of corn soup, 188 Cream lima bean, 152 Cream of onion soup, 71 Cream of pea soup, 202 Creole soup, 553 Emergency soup, 22 Fish bouillon, 277 Fish cream soup, 255 Hygienic soup, 87 Individual farina soup, 306 Individual hygienic soup, 306 Lamb barley broth, 200 Lamb cream soup, 35 Leftover chicken soup, with rice, 419 Lobster stew, 161 Oyster soup, 535 Oyster stew, 23 Potato soup, 141 Potato soup, with cheese, 346 Salt fish chowder, 422 Spinach soup, 181 Spinach cream soup, 301 Split pea soup, 183 Squash soup, loi St. Germain corn soup, 136 Sweet potato, 195 i HOOD'S MILK 571 SOUPS (continued) Tomato bouillon, 47 Tomato cream soup, 82 Tomato and green pea soup, 463 Tomato and rice, 241 Tomato soup, 97 Tomato soup, with stock, 339 Turkey soup, 151 Turnip cream soup, 23 White clear soup, 296 White cream soup, 14 White soup, with leftover rice, 502 VEGETABLES Apple rings, 42 Asparagus, with Hollandaise, 377 Asparagus, w'ith melted butter, 379 Asparagus on toast, 193 Baked bananas, 92 Baked beans, 26 Baked beans, reheated, 1 1 Baked beans, with butter, 428 Baked beans, with olive oil, 325 Baked beans, wnth tomato, 142 Baked kidney beans, 99 Baked macaroni, with cheese, 96 Baked potatoes, 19 Baked potato souffle, 383 Baked onions, 35 Baked shell beans, 467 Bananas in sausage fat, 510 Beans, baked w'ith cream, 370 Beans, baked with onions, 387 Bechamel cauliflower, 14 Beet greens, 326 Bermuda onions, with syrup, t,;^7 Boiled corn, 432 Boiled macaroni, 461 Boiled onions, 28 Boiled potatoes, t8 Boiled shell beans, 498 Boiled squash, 34 Boiled sweet potatoes, 543 Broiled potatoes, 145 Broiled sweet potatoes, 91 Broiled tomatoes, 425 Buttered Brussels sprouts, 506 VEGETABLES (continued) Boiled cabbage, 184 Boiled parsnips, 129 Buttered canned beets, 225 Cabbage, scalloped with cheese, 2 2 Canned peppers, 538 Canned tomatoes, 496 Cauliflower, 1 1 Cauliflower, with cheese sauce, 472 Cauliflower, with Hollandaise, 552 Cauliflower, scalloped with cheese, 44 Cheese potato puff, 431 Chili sauce, 500 Chopped hashed potatoes, 466 Cold baked beans, 419 Corn custard, 247, 327 Corn fritters, 140 Corn oysters, 329 Cranberry sauce, 47 Creamed asparagus, 372 Creamed asparagus on toast, 372 Creamed Brussels sprouts, 507 Creamed celery and cheese, 144 Creamed celery on toast, 484 Creamed corn on toast, 469 Creamed lima beans, 330 Creamed onions, 149 Creamed parsnips, 286 Creamed potatoes, 19 Creamed potatoes and cheese, 420 Creamed potato balls, 452 Creamed string beans, 429 Creamed turnips, 89 Creamed vegetables, 368 Creole rice, 153 Dandelion greens, 338 Delmonico celery, 196 Delmonico cream potatoes, 348 Delmonico potatoes, 132 Duchess potatoes, 243 French fried potatoes, 130 French fried sweet potatoes, 151 French rice, 376 French spinach, 423 572 DAILY LIVING VEGETABLES (continued) Fried bananas, 470 Fried hominy, 155 Fried potato cakes, 13 Georgian sweet potatoes, 230 Green peas. 380 Green peas, with cream, 430 Hashed brown potatoes, 96 Hominy balls, 128 Hulled corn, 245 Imitation new potatoes, 371 Julienne vegetables, 198 Lettuce, with sugar and vinegar, 467 Lyonnaise potatoes, 296 Macaroni, iDaked with tomato, 254 Macaroni, with cheese, 96 Macaroni, with tomato sauce. Macaroni, with white sauce, 299 Mashed potatoes, 12 Mashed sweet potatoes, 89 Mashed turnips, 24 Mint jelly, 242 New beets, 386 New beets, with dressing, 415 New potatoes, 413 Nut loaf, 232 Nut souffle, 289 Parsnip fritters, 150 Peas creamed, 192 Pickles, 499 Pickled beets, 148 Pickled red cabbage, 76 Potatoes, baked with cheese, 82 Potatoes, baked in half shell, 298 Potato balls, 142 Potato croquettes, 78 VEGETABLES (continued) Potatoes, with parsley butter, 346 Potato puff, 150 Potato roses, 225 Red peppers, with Creole rice, 329 Rice balls, 185 Rice border, 327 Rice, with cheese, 74 Rice croquettes, 37 Roast potatoes, 43 Scalloped cauliflower, 473 Scalloped onions, 503 Scalloped potatoes, 89 Scalloped tomatoes, 239 Shredded potatoes, 190 Sliced tomatoes, 461 Souffle potato roses, 276 Southern sweet potatoes, 140 Spaghetti, with tomato sauce, 228 Spanish beans, 233 Steamed rice, 20 Steamed squash, 135 String beans, 428 Stewed lima beans, 103 Stewed mushrooms, 161 Stewed tomatoes, 21 Stuffed red peppers, 329 Summer squash, 464 Sweet potato croquettes, 542 Sweet rice croquettes, 388 White sauce, with peas, 235 Winter spinach, 180 Yorkshire pudding, 204 Table of Weights and Measures, xiv Waste of Food, 52 t— 523 M HOOD'S MILK 573 A Model Milk Supply and Its Cost By JOHN HALE By Courtesy New England Magazine EVERY loving mother, and almost every intelligent housekeeper as well, understands the necessity of clean, hygienic milk. But the conditions under which the milk supply of a great city is produced and handled are very different from those under which the dainty housewife secures the sweetness of perfect cleanhness withm the sanctuary of her own home. And even there she is coming to real- ize that science is her best protector and friend. But to secure even approximate cleanliness in a great public milk supply requires a scien- tific knowledge, a practical training, and an indefatigable attention to detail that only enthusiastic devotion to an ideal could call forth. A score of years ago the present president of the H. P. Hood & Sons Co. graduated from the Agricultural Department of Dartmouth College (now the New Hampshire State Agricultural College located at Durham). He had become that worker of miracles, an intelhgent enthusiast, and his ideal was — a perfect milk supply. , . , , Entering the firm, established forty years before by his father, Harvey P. Hood, Esq., which was even then a foremost distributor of milk in Greater Boston, he applied his scientific training to the practical daily needs of the business. Thus, before Boards of Health had taken the matter up, before the United States Department of Agriculture had turned its attention to the subject, Mr. Hood began the practical demonstration of scientific principles in the distribution of milk. His firm thus became pioneers in the right methods of production and handling of this important food supply. They have also been the educators of the people into a knowl- edge of what they ought to demand, in justice to their own health and that of their children. , j ^- • And much as has been written on the subject, popular education is still the prime need which every phase of the situation emphasizes anew. The public has yet to realize that "clean milk, regardless of price, is the cheapest variety to purchase." Says Prof. James U. Jordan, Inspector of Milk, Boston, Mass., " It is certain that until the public is brought to the point of demanding clean milk, and of being willing to pay for it, general supplies of this type of milk will be unobtainable." , , , r j .t A perfect milk is a perfect food. It is the balanced food — the one single article that contains all the elements of nutrition in nature s per- fect combination. . i i • Bread, beef, all other articles of common consumption are lacking in some essential element. Milk alone is a complete food. It is also 574 DAILY LIVING the cheapest food, furnishing the largest amount of nutriment at the least cost. But alas ! Milk is also the most easily contaminated of all articles of food. Every point in its production and delivery is a danger point. When people drink and feed their infant children on milk produced from a pasturage of city dumps, handled often by men whom they would not allow to cross the thresholds of their homes, and put up in a slovenly way in a filthy shed, they may congratulate themselves on the low price which they are paying, but it is safe to say that it is the cost- hest bit of economy in which they ever indulged. Mr. Hood discovered at once that if he was to improve existing conditions he must begin at the very foundation, — the farm and the herd. The Hood milk is produced from the sweet, pure pasturage of the hills of New Hampshire, Vermont, and Maine, partly at the beauti- ful Hood Farm, at Derry, N. H., partly at other regularly inspected farms that the company only admits to its lists after the most rigid tests, employing for the purpose a force of scientific experts, including graduate veterinarians, who examine minutely everything pertaining to the farm, the herd, and the manner of handling the milk. Samples from each cow are sent to the laboratory and subjected to careful microscopic and chemical tests. This process is in itself so instructive that the reader will be inter- ested to learn more of it. The best way of doing this is to visit the company's laboratory in Charlestown, where a cordial welcome is always extended. The most satisfactory test of the cleanliness of milk is the bacterio- logical test. For under uncleanly conditions the bacteria increase with enormous rapidity. The Massachusetts law requires as the standard of safety that a cubic centimeter of milk should contain not more than five hundred thousand bacteria. In the Hood laboratories the bacteria are actually counted and often reaches as low a figure as one hundred, while the firm are working toward an absolutely sterile milk. The count is managed as follows: The milk is diluted in exact proportions, much after the manner practiced in the compounding of homoeopathic medicines. When a dilution is obtained containing one part of milk to ten thousand of steriUzed water a portion of the result- ing liquid is mixed with beef extract, thickened with gelatin, to pro- duce a "culture." This is allowed to stand at a temperature of blood heat for thirty-six hours. In that time each germ will develop about it a small colony appearing as spots on the glass disc containing the cult- ure. These spots are easily counted with the naked eye. As each single germ may be depended upon to produce its colony under such favoring conditions, the number of these colonies multiplied by ten thousand gives the bacterial proportion of the milk. This test is act- ually carried out in the Hood laboratories for every lot of tnilk sefit 07it. Additional tests are continually made of the product of individual cows whenever the slightest suspicion attaches to a herd. All this is done with costly apparatus by trained experts. If the farm proves to be a sanitary one, well able to supply the cattle with healthful, nourishing foods; if the stable is well located on HOOD'S MILK 575 dry land ; if the dairy house is scrupulously clean ; if a plentiful supply of ice is always on hand; if the breeds of cattle are up to the mark, and if the analysis of the milk shows purity, richness, and keeping quality, then, and only then, is the output considered. A contract wdth the farmer to take all the milk which he produces follows. He in turn agrees to have his cattle and buildings and all implements used always open for the company's inspection, A score card, devised by Mr. Hood, and followed by the United States Depart- ment of Agriculture in their work, keeps a continuous record of each farm in all points essential to a perfect milk. This is a great safeguard, and one of the vital points of the system. The pail used for the milking is one which has been devised by the Hoods, and is being urged upon the acceptance of the farmers. It strains the milk through absorbent cotton, both as it enters and as it leaves the pail, which is also perfectly protected from all atmospheric impurities. The milk is then immediately cooled to a temperature of forty degrees, and carried as quickly as possible to the stations, where trains of refrigerator cars await it, and it is hurried at express speed to Greater Boston, where it is unloaded at the great milk depots of the firm. The result of all this care and precaution is that every customer has delivered at his door daily, pure, rich, sweet, clean milk. A very interesting part of the Hood plant is the exquisite room set apart for the production of a standardized milk for infant's use. This milk is a combination of specially selected milk and cream, to which is added in the proper quantities lime-water and milk sugar. It is put up in sealed six-ounce, sterilized bottles, eight to the box. This is known as modified milk, which is almost without exception prescribed by physicians for " bottle babies " under a year old. Now' it is obvious that all this costs a great deal of money. It is a very different thing from handling milk in the "any old way "of the past. That it is impossible to produce milk of a lower quality than this even, milk that will barely pass the public inspector's tests, at the prices that have become traditional, is the unanimous testimony of all who have tried it. Milk at nine cents a quart is not only cheap, but it is too cheap for the maintenance of proper precautions of absolute safety and high quality. It is a curious fact that the recent agitation against the "high" prices charged for milk in Boston resulted in a raising of that price in many of the better residence districts. Why? Because the agitation brought out the facts, and intelligent people awoke to demand the kind of economy that they ought to have, the only true economy, good milk at a practicable cost. It must appeal to every intelligent housekeeper that the price-basis for such an article must include the cost of perfect hygienic protection. As to the farm itself, a visit tells the story better than any descrip- tion that we could pen. The moment the wayfarer strikes the wind- ing roadway that leads up to the old homestead he becomes milk hungry. 576 DAILY LIVING R P. HOOD & SONS SA-NTT.ARY INSPECTION OF D.AIRIES D.AIR'i' SCC«E CARD .>n^^sa ic rprsor as. Tiilnre ine°rTT'£^ USmZ STATES DEP.AJ^TNENT OF AC^CS^TJKL P.O. -^ State.. i: — "'i iiipIh I ■Jliiiij^ C^^-- ' -^T^ prodaced daOj Sii r3& is defiwred.. JitsasT ^o Diate o€ iaspediaB , 190 l?T^)r4i»ir<: (Sgmeij Imsp\tv»: HOOD S MILK 577 OETA.JI_eO SOOSE- auiP'^t^' sL 578 DAILY LIVING As he scents the pure air and his eye dwells on the soft, bosky pastures, he says to himself, " How good a glass of milk, freshly poured at that old kitchen door, would taste !" Then he looks over the immaculate dairy, the scrupulous handling and sealing of the milk for transportation, and learns of the fast trains that hurry it to Boston in the cool of the early morning, and he realizes with new satisfaction that it is possible to receive a glass of milk over the counter in the great city, or have a jar left at his house, that is not only as good but probably a great deal better than he ever quaffed as a barefooted boy at ins old farm home among the hills. There are few more picturesque incidents of rural life than these fast milk trains carrying the milk supply from the green hills one hun- dred miles away, and bringing it to Greater Boston in less time than the old-time producer could carry it in his cart from a very few miles out. The very flavor of the hills and pastures, woods and the streams of the old New England farms seems to be preserved in this perfect sanitary milk, and brought to the doors of every city dweller. II II HOOD'S MILK 579 H. P. HOOD & SONS Wholesale and Retail Dealers in Milk, Cream and All Dairy Products General Offices and Chemical and Bacteriological Laboratory 494 Rutherford Avenue, Charlestown, Mass. 'Phone, Charlestown 600 DAIRY LABORATORY 70 Huntington Avenue, Boston, Mass. •phone. Back Bay 4430 HOOD'S MODEL CREAMERY 7 Beacon Street and 53 Tremont Street, Boston, Mass. 'Phone, Haymarket 2580 BRANCHES 24 Anson Street, Forest Hills, Mass. 'Phone, Jamaica 1010 289 Pleasant Street, Watertown, Mass. 'Phone, Newton North 1340 425 Main Street, Maiden, Mass. 'Phone, Maiden 1000 193 Alley Street, Lynn, Mass. 'Phone, Lynn 1410 252 Bridge Street, Salem, Mass. 'Phone, Salem 720 629 Common Street, Lawrence, Mass. 'Phone, Lawrence 54 FARM DEPARTMENT Hood Farm — 600 Acres, Derry, New Hampshire OCC 18