THE 
 
 HYGEIA COOK BOOK 
 
 Cooking for flealtf). 
 
 Mary A. Heard, D.O 
 
 ^ 
 
 BOSTON, MASS. 
 
 Press of The South End Industrial School 
 
 1905 
 
UBRARY of C0116RESS 
 fwu Copies rtectitv<^ 
 
 MAR 3 1905 
 
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 COPY B. 
 
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 V 
 
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 Copyright, 1905 
 Mary A. Heard, D.O. 
 
INTRODUCTION, 
 
 One of the chief ailments of mankind is indigestion, with its 
 kindred ills, especially flatulence. To avoid this, one must needs eat 
 food which will digest easily, and not be retained in the stomach long 
 enough to ferment. If food is agreeable in taste and varied in charac- 
 ter it is more readily assimilated by the system. 
 
 The word diet does not convey a pleasant idea, — it brings to mind 
 food that is good for us, but not palatable. In this collection we have 
 endeavored to have a variety of recipes of foods that are good for us, 
 and at the same time tasty and appetizing. All foods of a fermenting 
 nature have been eliminated, so far as possible ; but we must bear in 
 mind that a weakened stomach will not be able to digest certain articles 
 of food, with wtiich a healthy stomach would have no difficulty. 
 
 Almost any food left too long in a moist, warm receptacle, like 
 the human stomach, will ferment; hence the necessity of eating food 
 which will digest easily. A food which is the product of fermentation, 
 such as yeast-raised bread, and which still contains the yeast germs, 
 will continue to ferment and produce carbonic acid gas as soon as it 
 reaches the medium of the stomach. The yeast may be killed in the 
 crust of the loaf of bread by baking, but it is still active in the crumb, 
 even of stale bread, although it may be killed by long toasting. 
 Bread raised by chemicals (soda and cream of tartar) should not be 
 eaten, as it still contains the chemicals, which are injurious to the 
 delicate lining of the digestive tract. 
 
 The foregoing paragraph explains why one should use only air 
 or egg for making bread and cake light. Air- or egg-raised bread or 
 cake will not ferment in the stomach. Vinegar, being also a product 
 of fermentation, is debarred, lemon juice, a fruit acid, taking its place. 
 
iv INTRODUCTION 
 
 Meat and fish are excluded from these recipes because both are 
 already on the way to disintegration ; in other words, they are dead, 
 and incapable of feeding mankind ; we cannot get life from death. 
 
 In vegetables, grain, eggs, fruits, and nuts we have stored-up life ; 
 under proper conditions each will produce life. These are genuine 
 foods, and will build strong bodies for those who eat them. The 
 gladiators of ancient times, noted for their great strength, lived 
 principally on barley bread. The animals which are the strongest, 
 swiftest, and of greatest endurance, are herbivorous. In modern 
 times, in tests of strength and endurance, where vegetarians and men 
 who live on a mixed diet have been pitted against each other, the 
 former have made the best records. Meat, acting as stimulant, gives 
 temporary strength only ; for lasting strength one must go to the 
 vegetable kingdom. 
 
 Beans, carrots, parsnips, and foods of this nature require strong 
 digestive power ; one with weak digestion should choose dishes made 
 with milk, eggs, grains and fruit, and avoid other foods till the 
 digestion becomes stronger. 
 
 Avoid too great a variety at one meal, for many times it is the 
 combination eaten which causes fermentation, not any one article ; 
 also the amount of food eaten. It is not what we eat, but what we 
 assimilate, which builds up the body. 
 
 We need a certain proportion of strength-giving, heat-producing 
 and fat-making foods to make a well-balanced meal. Proteid gives 
 muscle and strength, and is found in beans, peas, lentils, cereals, nuts, 
 milk and the white of &%%. Fats and carbo-hydrates give heat and 
 energy, and are found in butter, nuts, milk, yolk of ^%'g, cereals, and 
 sweet fruits. From vegetables and fruits we get salts and extractives, 
 and water in a pure organic form. Fruit should form a portion of each 
 meal, and preferably should be eaten first. 
 
 All food which is cooked at all should be well cooked, — this rend- 
 ers it easier of digestion. In starchy food, longer exposure to heat 
 more effectually breaks the starch granules; and in vegetables, long 
 cooking brings them to a more digestible stage. 
 
INTRODUCTION. 
 
 The water in which vegetables are cooked contains the salts of 
 the vegetable, they being soluble; these salts are in a form readily 
 assimilated by man, and necessary to his health ; therefore never 
 throw away the water in which vegetables are boiled, — either boil it 
 away, or use it for soup. 
 
 Where vegetables are thus conservatively cooked, their own salts 
 being retained, mineral salt (chloride of sodium, the ordinary salt of 
 domestic use) will be less missed than when the water containing the 
 vegetable salts is thrown away. After a time of total abstinence from 
 mineral salt the natural flavor of the food wall be found, and we shall 
 get the real taste of food, which had heretofore been hidden by the 
 salt. A little lemon juice often will give a salt taste to food. 
 
 Inorganic salt cannot be assimilated by the human organism, 
 therefore not being a food, it is excluded from these recipes. It must 
 be eliminated from all food before the food can be acted upon by the 
 stomach ; and thus it puts an unnecessary tax upon the digestive 
 powers. That salt is an absolute necessity to keep the body in health 
 is an undisputed fact, but it must be organic, not inorganic, salt. 
 
 For drinking purposes use either distilled or boiled water ; when 
 water is used for cooking, use distilled or boiled water. 
 
 Spices and condiments are not easy of digestion, and should be 
 avoided, or used sparingly, especially ground clove. 
 
 Frozen desserts, such as sherbet and ice cream, are refreshing in 
 warm weather, and will do no harm if eaten in moderation, and slowly, 
 allowing them to melt in the mouth. 
 
 A number of recipes included in this collection were taken from 
 "The Boston Cook Book," by kind permission of Mrs. Lincoln. 
 This most excellent book should be in the possession of every house- 
 keeper ; it contains very valuable information. 
 
 M. A. H. 
 
vi THE HYGEIA COOK BOOK. 
 
 DIRECTIONS. 
 
 The cup used in measuring is a tin half-pint cup divided into 
 thirds and quarters. 
 
 The tablespoonful means that the contents of spoon should round 
 up in same degree that the spoon rounds under. Half a spoonful is 
 measured by levelling the spoonful with a knife \ a quarter spoonful 
 by halving the half spoonful. This applies to any sized spoon. 
 
 Tbsp. stands for tablespoon, 
 tsp. " " teaspoon, 
 
 hp. " " heaping. 
 
 In all rules for unleavened bread, whether made light with o^^'g or 
 air, an amount of beating is necessary to insure greater lightness. 
 
 In almost all cases where ^gg is used, and the yolk and white beaten 
 separately, it is best to beat the whites stiff, then drop the 3'olks in, 
 one at a time, beating well between ; this renders the bread or cake 
 more tender. 
 
 In thickening soups or sauces melt butter in pan, and stir in 
 flour dry, mixing till there are no lumps, then add hot liquid slowly, 
 stirring all the time ; if it should lump, let it boil hard, and beat it at 
 the same time, till the mixture is smooth. There should be sufficient 
 butter to moisten the flour so the whole is liquid before adding the 
 stock. If too much butter is used it will not be absorbed by the flour, 
 but will rise to the top and make the dish greasy and indigestible. 
 
 The madeira cake may be taken as a basis for butter cake, the 
 sponge cake as a basis for Qg^% cake, and many variations made of 
 either b)- the addition of raisins, currants, citron, spices, etc. The 
 cake made without butter will be more porous and contain larger air 
 spaces than that with butter, but will dry sooner. 
 
 The gem pan of cast iron, flat on the bottom, may be bought at 
 Walker's Kitchen Furnishing store on Cornhill, Boston, There are 
 various styles, but the one containing the twelve little pans is the best. 
 
 M. A. H. 
 
THE HYGEIA COOK BOOK. 
 
 SOUPS 
 
 LENTIL SOUP. 
 
 2 cups lentils 1^ Tbsp. butter 
 
 4 " water 2 " flour 
 
 Pick over, wash lentils, and soak over night in the water. 
 Boil three or four hours, adding water to keep the same amount. 
 Mash all through strainer. There should be four cups after 
 straining. Melt butter in saucepan, add flour, mix well, then 
 add hot lentils slowly, stirring well until it thickens. After 
 all is mixed together let boil up thoroughly. 
 
 PEA SOUP. 
 
 Same proportion and method as lentil soup. 
 
 BAKED BEAN SOUP. 
 
 3 cups cold baked beans 1^ Tbsp. butter 
 
 3 " water 2 " flour 
 
 Boil a few minutes, mash through strainer. Melt butter 
 in saucepan, add flour, and mix well. Pour in hot beans 
 slowly, beating thoroughly. Boil up, and serve. 
 
 BLACK BEAN SOUP. 
 
 1 cup turtle soup beans 1^ Tbsp. butter 
 
 2 Tbsp. flour 
 
 Soak beans over night in plenty of water, cook six hours 
 or more till tender ; mash all through strainer ; there should 
 be five cups after straining. Thicken by same method as in 
 lentil soup. 
 
THE HYGEIA COOK BOOK. 
 
 CABBAGE SOUP. 
 
 5 lb. cabbage 1 cup hot milk 
 
 3 qts. water \\ Tbsp. butter 
 
 2^ Tbsp. flour 
 
 Wash cabbage and cut into shreds. Add three quarts water 
 and boil three hours. Drain off water and boil till reduced to 
 three cups ; add milk. Melt butter in saucepan, add flour and 
 mix well. Then add hot cabbage water slowly, stirring well. 
 Boil up, and serve. 
 
 SPINACH SOUP. 
 
 4 cups spinach water 2 Tbsp. butter 
 
 2 " milk 3 " flour 
 
 Have four cups of water left after boiling one peck of 
 spinach. Melt butter in saucepan, add flour, mix well, then 
 add hot liquid gradually, stirring well. Boil up, and serve. 
 
 CELERY SOUP. 
 
 Boil two heads of celery till tender ; drain off water, which 
 should be four cups. Follow method and proportion as given 
 in spinach soup, using two cups of milk. 
 
 VEGETABLE SOUP. 
 
 2 turnips 1 onion 
 
 2 carrots 2 potatoes 
 
 2 parsnips w^ater to cover 
 
 Cut potatoes in one-quarter inch dice, slice other vegetables. 
 Boil all together three hours or more. Strain ; there should 
 be four cups of liquid. Follow method and proportion as 
 given in spinach soup. If desired, use two cups of milk ad- 
 ditional to the vegetable water. 
 
THE HYGEIA COOK BOOK. 
 
 POTATO SOUP. 
 
 3 medium sized potatoes little pepper 
 
 1 pint milk \ Tbsp. butter 
 
 1 small ouiou \ " flour 
 
 Boil potatoes and onion together. When done, drain, 
 shake dry, mash, add hot milk, and mash through strainer. 
 Melt butter in saucepan, add flour, then hot mixture slowly. 
 Allow all to boil up thoroughl}^, and serve. 
 
 This rule can be varied by adding a little chopped parsley, 
 or a little celery or celery salt. If liked richer, a beaten ^%% 
 may be added just before serving. Do not boil after ^%% 
 goes in. 
 
 POTATO CHOWDER. 
 
 large potatoes little pepper 
 \ onion 1 Tbsp. butter 
 
 1 pt. milk 1 tsp. flour 
 
 Slice potatoes and onions one-quarter inch thick, boil till 
 tender in one cup water. Make white sauce of milk, butter, 
 and flour, and add to potatoes. Be careful not to break the 
 potatoes. Serve with croutons or crackers. The crackers 
 may be added in tureen before serving. 
 
 CORN SOUP. 
 
 1 can corn little pepper 
 
 4 cups milk l.Tbsp. flour 
 
 1 Tbsp. butter 1 ^%% 
 
 Cook corn and milk together ten minutes. Melt butter in 
 another saucepan, add flour and pepper, then hot milk and 
 corn gradually as it thickens, boil up well, strain to remove 
 corn. Press all that you can through strainer. Return to 
 fire, add well-beaten ^%%, and let come to a boil. 
 
THE HYGEIA COOK BOOK 
 
 ONION SOUP. 
 
 3 large onions - Tbsp. butter 
 
 2 cups hot milk \ " flour 
 
 \ " cold milk yolks of two eggs 
 
 Slice onion and fry slowly one-half hour in butter, add 
 flour, and cook three minutes, stirring constantly ; ad-d hot 
 milk, cook fifteen minutes, strain, and return to fire ; add the 
 ^%'g yolks and cold milk beaten together. Boil up and serve. 
 
 MOCK BISQUE SOUP. 
 
 (Mrs. Lincoln's Boston Cook Book.) 
 
 1^ cups hot tomato \\ Tbsp. flour 
 
 2\ '' hot milk 1 " butter 
 
 Heat tomato and strain ; melt butter in saucepan, add 
 flour, then hot milk slowly. When thickened and smooth 
 add tomato, and serve with croutons, or crackers. Do not 
 boil after adding tomato. 
 
 TOMATO SOUP. 
 
 (Mrs. Lincoln's Boston Cook Book.) 
 
 2 cups stewed tomato 6 peppercorns 
 
 1 cup hot water \ Tbsp. butter 
 1^ Tbsp. sugar \ " flour 
 
 2 cloves \ " chopped onion 
 
 Put tomato, water, sugar, cloves, and peppercorns on to 
 boil. Fry the onion in butter ten minutes ; add flour. When 
 well mixed stir into tomato and simmer ten minutes. Strain, 
 and serve with croutons. 
 
 CROUTONS. 
 
 Butter thick slices of bread, cut them in one-half inch 
 cubes and brown in hot oven. Be careful they do not scorch. 
 
THE HYGEIA COOK ROOK. 
 
 EGGS. 
 
 BOILED EGGS. 
 Have water boiling in saucepan and boil eggs four min- 
 utes, if yolks are liked soft. Boil twent}^ minutes for hard 
 boiled eggs. The eggs will be hard boiled in less time, but 
 the longer boiling renders them more digestible. 
 
 SCRAMBLED EGGS. 
 
 Beat four eggs lightly with a fork, add one-half cup milk, 
 
 dust of pepper ; have omelet pan hot. Put in one-half Tbsp. 
 
 butter. When melted (do not allow it to brown) turn in 
 
 eggs. As they set, scrape from bottom of pan, allowing the 
 
 liquid ^%% to come to the heat. When all is set turn out on 
 
 buttered toast. Done this way the eggs are smooth and 
 
 creamy. 
 
 FRIED EGGS. 
 
 Break each ^%% into a cup, have an omelet pan hot, with 
 a small piece of melted butter in it. Pour eggs in carefully 
 to avoid breaking yolks. Cover pan and cook slowly ; or dip 
 melted butter over as they cook. 
 
 BAKED EGGS. 
 
 1. Break each ^%% into a small earthen cup ; put a small 
 piece of butter and a dust of pepper on each. Place the cups 
 in a pan of hot water and bake in moderate oven till whites 
 are set. This will take about fifteen minutes. 
 
 2. Beat whites stiff. Have as many slices of toasted 
 bread as there are eggs. Arrange whites in a circle on each 
 slice of toast, drop ^'g'g yolk in center, and bake in moderate 
 oven till white is well browned. 
 
777^ HYGEIA COOK BOOK. 
 
 DROPPED EGGS. 
 
 Break each ^^g into a cup. Have an omelet pan with 
 boiling water one inch deep. Drop eggs in carefulh' and 
 keep water boiling gently until whites of eggs are set. Take 
 out with a skimmer and ser\-e on toast. 
 
 OMELET. 
 
 (Mrs. Lincoln's Boston Cook Book.) 
 
 Beat yolks of two eggs until thick ; add two Tbsp. milk 
 and the whites of two eggs beaten stiff. Fold all lightly to- 
 gether (the mixture should be thick, no moisture to be seen) 
 and turn into hot buttered omelet pan. Spread evenly, cover 
 and cook slowly till brown underneath and puffed up. It is 
 done when a knife inserted in center comes out clean. Fold 
 over and serve at once on hot platter. Cheese omelet is made 
 by adding one-half cup of grated cheese before putting in pan. 
 
 EGG VERMICELLI. 
 
 (Mrs. Lincoln's Boston Cook Book.) 
 
 Boil three eggs twenty minutes. When cold separate 
 whites from yolks and mash whites fine with a fork. Make 
 one cup of white sauce with one cup milk, one tsp. butter, 
 one heaping tsp. flour, dust of pepper. Stir the whites into 
 sauce, heat, and pour over four slices of buttered toast. Press 
 yolks through ricer over these, and garnish with parsley. 
 
 STUFFED EGGS. 
 
 Boil three eggs tu'enty minutes. Cut in halves, remove 
 yolks ; be careful not to break the whites. Mix yolks with 
 salad dressing, fill the whites with this mixture, and place the 
 two halves together to make whole eggs, or leave as half 
 eggs. Serve on lettuce leaves, and if desired, with extra 
 salad dressing. 
 
THE HYGEIA COOK BOOK 
 
 SAVORIES. 
 
 LENTIL CROQUETTES. 
 
 1 cup lentils 1 onion 
 
 ■g- " stewed tomatoes -J- tsp. mixed herbs 
 
 1 &^g i lemon 
 
 i Tbsp. butter 
 
 Soak lentils over night ; boil lentils, onion, tomato, and 
 herbs together till lentils are soft, using as little water as 
 possible. Put all through sieve and return to fire. Stir con- 
 stanth' till thick, then add butter, lemon juice, and one-half 
 of &gg. This should be stiff enough when cold to shape. 
 Roll in the remainder of ^gg and then in crumbs. Fry in 
 deep fat till brown. Serve piled around mashed potato. 
 
 RICE CROQUETTES. 
 
 One-fourth cup of rice cooked in milk till soft. It must 
 absorb all the milk. Cool, add one-half &gg, little cayenne 
 pepper and lemon juice, one-fourth cup of English walnuts 
 ground fine. Shape, roll in crumbs and eggs, and fry in 
 kettle of oil. 
 
 RICE AND TOMATO ESCALLOPED. 
 
 1^ cup boiled rice 1 Tbsp. sugar 
 
 1 " hot tomato little pepper 
 
 i " crumbs 2 Tbsp. butter 
 
 Strain the hot tomato and mix with sugar, pepper, and 
 one Tbsp. butter ; mash rice fine and mix thoroughly with 
 tomato. Moisten crumbs with the remainder of butter, and 
 spread over the top. Bake one-half hour. 
 
THE HYGEIA COOK BOOK. 
 
 BAKED MACARONI. 
 
 One cup of macaroni broken in inch pieces, boil till tender 
 in plenty of water ; drain in sieve and pour cold water through 
 to prevent adherino^ together. Make a white sauce of two cups 
 of milk, one Tbsp, butter, one Tbsp. flour ; mix with macaroni. 
 Put all together in baking dish and bake one-half hour, or 
 until browned. 
 
 BAKED MACARONI WITH TOMATO. 
 
 Boil macaroni^ as in preceding. Make sauce of one and 
 one-fourth cups milk, one Tbsp. butter, one Tbsp. flour ; boil 
 up ; then take from the fire and add three-fourths cup strained 
 cooked tomatoes and one tsp. sugar, little pepper if desired. 
 Mix with macaroni and bake one-half hour. 
 
 CHESTNUTS A LA MAITRE D' HOTEL. 
 
 ''^^ imported chestnuts 1 ^<g% yolk 
 
 \\ cup hot milk 1 Tbsp. butter 
 
 2 cups boiled rice 1 tsp. flour 
 
 Boil chestnuts one-half hour { be sure there are no wormy or 
 imperfect ones), take off shells and skins and cut the meat up 
 fine. Melt butter in frying-pan and stir in chopped chestnuts, 
 cooking all together for five minutes. Then add flour and 
 mix well ; pour the milk in slowly, stirring as it thickens ; 
 when well cooked add the beaten yolk. Do not cook after ^%% 
 is added. Serve in border made of the rice. 
 
 MOCK OYSTERS. 
 
 '1 cups grated corn 2 Tbsp. flour 
 
 2 eggs little pepper 
 
 Mix flour and pepper with corn, add eggs well beaten. 
 Fry in small cakes on well buttered griddle. Brown well on 
 each side. 
 
THE HYGEIA COOK BOOK. 
 
 BREAD OMELET. 
 
 1 cup bread crumbs w Tbsp. chopped parsley 
 
 \ onion, chopped 1 ^%% beaten 
 
 little pepper 
 
 Mix all ingredients together; if too dry add a little milk. 
 Have omelet pan hot, with one Tbsp. melted butter in it. Pour 
 in and cook fifteen minutes, covered on stove. Fold and 
 serve on hot platter. Or bake one-half hour, till puffed up 
 and brown. 
 
 BAKED BEANS. 
 
 Pick over two cups of beans and soak over night in plenty 
 of water ; in the morning put in bean pot, cover w4th the same 
 water in which they were soaked ; if there is too much, keep it 
 to add to beans as the}^ become dry. 
 
 Bake all da}-, keeping water level with top of beans. After 
 they have baked three hours lay two Tbsp. of butter on top. 
 It will melt and mix all through. 
 
lO THE HYGEIA COOK BOOK. 
 
 SAUCES, 
 
 CRANBERRY JELLY. 
 
 1 qt. cranberries 2 cups boiling water 
 
 2 cups sugar 
 
 Stew cranberries till soft, then mash through strainer. 
 Add sugar and return to fire, boil three minutes. Serve cold 
 with dinner. 
 
 BAKED APPLES. 
 
 Wash and wipe sound apples, sweet or sour, cut out blos- 
 som end and put them in granite or porcelain baking dish 
 (never use tin). Put about a teaspoonful of sugar on each 
 apple, and bake in moderate oven three hours or more for sour 
 apples, twice that time for sweet apples, adding water if neces- 
 sary. If apples get too brown turn them over. There should 
 be a half inch of moisture in dish when apples are done. 
 
 Or core sour apples, fill the cores with sugar mixed with 
 nutmeg, following above directions for baking. 
 
 APPLE SAUCE. 
 6 apples \ cup sugar 2 cups water 
 
 Have water and sugar boiling ; add pared and quartered 
 apples ; let them come to a boil, then simmer till apples are 
 tender ; do not stir. • Some apples will retain their shape, 
 others will cook to pieces. If there are hard places in apples 
 put the sauce through a strainer. 
 
 A quince pared and cut in small pieces, or a stick of cin- 
 namon cooked in apple sauce, makes a variety. 
 
THE HYGEIA COOK BOOK. n 
 
 VEGETABLES, 
 
 PLAIN BOILED POTATOES. 
 
 Scrub the skin clean, pare thin, cutting out all the e^'es and 
 imperfections ; cut in halves or quarters. Have water boiling 
 hot when potatoes are put in, and cook until a fork pierces 
 them easily. Drain thoroughly, and shake over fire or in 
 draft of air till they are mealy. Cover with napkin and keep 
 hot till ready to serve. Never cover potatoes with tight cover, 
 as steam will collect and make them soggy. 
 
 MASHED POTATO. 
 
 Cook as directed for plain boiled potatoes. Then mash 
 until there are no lumps to be seen and potato leaves masher 
 clean. Add a little milk or cream and a piece of butter the 
 size of a walnut for three potatoes. Beat thoroughly with 
 silver fork, reheat and pile lightly in serving dish. 
 
 RICED POTATO. 
 
 Press plain boiled potato through ricer, keep dish in hot 
 place till ready to serve. 
 
 CREAMED POTATO. 
 I. This dish may be made of cooked or raw potatoes. 
 Cut potatoes in dice, cover with hot milk, add a small piece 
 of butter and a teaspoon of chopped onion. Cook on top of 
 stove one-half hour to an hour. Stir occasionally with knife 
 to prevent sticking to bottom of dish, and be careful not to 
 break potato. A fire-proof bowl is best for this. Especially 
 nice made of cold baked potatoes. 
 
12 THE HYGEIA COOK BOOK. 
 
 2. One cup raw potatoes cut in one-half inch dice, cook 
 seven minutes in boiling water, drain, set saucepan on back 
 of stov^, pour over one-fourth cup of melted butter ; cover, 
 and let stand fifteen minutes. Make a white sauce of one- 
 half cup milk, one-half Tbsp. butter, one Tbsp. flour; add 
 beaten yolk of one ^%'g, a little onion juice, a dash of cayenne 
 pepper ; pour over potatoes and serve. 
 
 ESCALLOPED POTATO. 
 Cut three raw^ potatoes in one-quarter inch dice pieces and 
 put in three-pint baking dish ; make one cup white sauce, 
 pour over potato, and mix potato with sauce. Moisten one- 
 half cup dry bread or cracker crumbs with one Tbsp. melted 
 butter. Spread this over the potatoes and bake one hour in 
 moderate oven. 
 
 POTATO LYONAISE. 
 
 Cut one pint of cold boiled potato into dice, fry one scant 
 Tbsp. of chopped onion in heaping Tbsp. butter till yellow, 
 add potatoes, and stir with a fork till they have absorbed all 
 the butter, being careful not to break the dice. Add one 
 Tbsp. chopped parsley, and one Tbsp. lemon juice. Serve hot. 
 
 FRIED POTATO. 
 Use butter or vegetable oil for frying. Cut cold boiled 
 potatoes in slices, fry till brown on one side, then turn and 
 brown other side. 
 
 Or cut cold boiled potatoes in small pieces, put in frying- 
 pan, over moderate fire, with fat, and stir occasionally till hot 
 and browned. 
 
 POTATO SOUFFLE. 
 
 One cup mashed potato, add Tbsp. butter, Tbsp. cream, 
 one ^%% \Q)\\i beaten light ; beat all together till light and 
 smooth. Beat white of ^%% stiff and fold in. Bake in but- 
 tered pudding dish ten minutes, or till puffed and brown. 
 
THE HYGEIA COOK BOOK, 
 
 POTATO CHIPS. 
 
 Pare potatoes aud slice thin as possible, using knife or 
 vegetable cutter. Soak in cold water one-half hour. Dry 
 pieces with a towel and drop singl}- into hot fat. Fr}- till 
 brown, take out with skimmer, drain on paper, and serve 
 at once while crisp. 
 
 SPINACH. 
 
 Pick over and reject any yellow or tough leaves, cut off 
 roots aud large stems, wash thoroughly in a number of waters 
 till all grit is removed. Cook twenty minutes to two hours, 
 till tender, using very little water in cooking, as spinach is 
 very succulent. When the spinach is done, drain thoroughly, 
 chop fine, season with butter, and reheat before serving. Save 
 the water in which it w^as cooked for soup. There should be 
 a quart of water from a peck of spinach. 
 
 If you use a steam cooker put spinach on lower strainer 
 and use water from cold water faucet in boiler underneath. 
 The juice of the spinach will drip into this water, which can 
 be used for soup. 
 
 CABBAGE. 
 
 Wash cabbage, cut in quarters, boil or steam two hours 
 or more, till tender. vSeason with butter. 
 
 Ci^eavicd — Cut boiled cabbage in small pieces, allow one 
 cup of white sauce to one cup of cabbage. 
 
 Scalloped — Two cups of creamed cabbage in baking dish, 
 cover with one-half cup of cracker crumbs moistened with 
 one Tbsp. butter, bake one-half hour. 
 
 CAULIFLOWER. 
 Cut head away from leaves, and boil or steam whole, or 
 pulled apart in sections. Allow one hour or more for cooking. 
 Season with butter. It may be creamed or scalloped the 
 same as cabbag^e. 
 
14 THE HYGEIA COOK BOOK. 
 
 SQUASH. 
 
 Squash may be boiled or steamed with the rind left on. 
 
 Allow one hour for either way. If too moist w^hen done and 
 
 scraped from rind, put in a pan in oven, or on stove, and dry 
 
 out moisture. 
 
 BAKED SQUASH. 
 
 Cut Hubbard squash in pieces, place rind down in tin pan, 
 cover tight, bake one hour or more in oven suitable for bak- 
 ing bread. Scrape from rind and season to taste. 
 
 ONIONS, PLAIN BOILED. 
 
 Hold onions under water while paring and eyes will not 
 be affected. Cut the onions in halves across the grain, put 
 on in cold water and boil in same water till tender, allowing 
 it to boil quite away. If desired, a small amount of milk may 
 be added and boiled away. Season with ])utter. 
 
 CREAMED ONIONS. 
 Cut up one cup onions after peeling, boil one-half hour in 
 little water. Make a sauce from water left from boiling onions 
 with milk enough to make a cup. Mix with onions. 
 
 ESCALLOPED ONIONS. 
 
 Put two cups of creamed onions in baking dish, moisten 
 one-half cup of bread or cracker crumbs in one Tbsp. of but- 
 ter, spread over onions and bake one-half hour or till browned. 
 
 FRIED ONIONS. 
 Slice raw onions round, so they form little rings ; fry in 
 hot butter in pan till well browned ; drain on brown paper and 
 serve while crisp. 
 
 SALSIFY, or OYSTER PLANT. 
 Scrape, wash, and cut in small pieces, and boil until tender, 
 which takes about one-half hour. Serve in cream sauce, 
 allowing one cup of sauce to one of salsify. 
 
THE HYGEIA COOK BOOK. 
 
 BOILED PARSNIPS. 
 
 Scrape off brown skin, wash well, make two cuts part wa}^ 
 through across each other, and boil until thoroughly soft — 
 two hours or more — letting the water boil quite away. 
 Season with butter. 
 
 CREAMED PARSNIPS. 
 
 Cut raw parsnips in slices about one-fourth inch or less in 
 thickness. Cook till tender and serve in white sauce. If 
 there is any water left from the parsnips use it as a part of 
 the liquid for the sauce. For one cup of cooked parsnip 
 allow one cup of white sauce. 
 
 ESCALLOPED PARSNIPS. 
 
 Put two cups of creamed parsnips in baking dish, moisten 
 one-half cup cracker crumbs in one-fourth cup melted butter. 
 Spread this over the parsnips and bake one-half hour, or till 
 browned. 
 
 FRIED PARSNIPS. 
 
 a. Cut cold boiled parsnips in slices, roll in beaten ^%%. 
 then in cracker crumbs, fry in butter in frying-pan till a 
 golden brown ; turn and brown other side. 
 
 b. Put one Tbsp. butter and one Tbsp. molasses in frying- 
 pan ; when hot lay slices of cold boiled parsnips in pan and 
 fry till brown on either side. 
 
 CARROTS. 
 
 Plain boiled, creamed, and escalloped. Follow directions 
 for parsnips. 
 
 FRIED GREEN TOMATOES. 
 
 Cut off outer slices, cut remainder in slices one-half inch 
 thick, roll in flour and fry in butter. Shake a dust of pepper 
 over them. Tastes like ^'g'g plant. 
 
1 5 THE HYGEIA COOK BOOK. 
 
 STEWED TOMATOES. 
 
 Scald and peel tomatoes enough to fill a quart measure 
 
 when cut up, boil one-half hour, or till cooked all to pieces. 
 
 Season with one Tbsp. butter, one Tbsp. sugar, and a little 
 
 pepper. 
 
 ESCALLOPED TOMATOES. 
 
 Put one pint of stewed tomatoes, seasoned, in a baking- 
 dish. Moisten one-half cup cracker crumbs in one Tbsp. 
 melted butter, spread over tomatoes, and bake one-half hour, 
 or till well browned. 
 
 BAKED STUFFED TOMATOES. 
 Cut out stem and hard piece attached, fill hollow with 
 crumbs moistened with butter. Bake one-half hour in oven 
 not hot enough to scorch tomatoes. 
 
 BROILED TOMATOES. 
 
 Choose smooth, medium sized tomatoes, wash and wipe 
 
 dry, cut in halves across. Butter broiler and cook over 
 
 moderate fire, placing cut .side down at first ; turn, and cook 
 
 other side. Serve on platter with a piece of butter on each 
 
 piece. 
 
 GREEN PEAS. 
 
 Shell peas and put them in double boiler with a piece of 
 butter, no water, and cook one hour or till tender. They are 
 delicious cooked this wa}- in their own juice. 
 
 They may be boiled in a pan with very little water. — 
 twenty minutes should be sufficient time to make them tender ; 
 long cooking only renders them tough. 
 
 Peas should be fresh picked ; they lose their sweet taste 
 
 if allowed to wilt. 
 
 SWEET CORN. 
 
 Boil in a small amount of water five to twenty minutes, or 
 till milk is set. Try with a fork. The ears will cook quicker 
 if turned after boiling five minutes. 
 
THE HYGEIA COOK BOOK. 
 
 LIMA OR SIEVA BEANS. 
 Fresh beans will cook in one hour ; the dried beans should 
 be soaked over night and cooked till tender, one to three 
 hours. 
 
 PLAIN BARLEY. 
 
 Put one- half cup of pearl barley in a small saucepan with 
 a tight-fitting cover, use enough cold water to cover barley, 
 let it come to a boil, then reduce heat so it simmers, keep 
 adding water as the barley swells. Cook two hours or more ; 
 when done the water should all be absorbed. Use as a vege- 
 table, or for a breakfast or supper dish. Very nourishing 
 and delicate. 
 
THE HYGEIA COOK BOOK. 
 
 SALADS 
 
 SALAD DRESSING. 
 1 ^^^ \ tsp. mustard 1 Tbsp. sugar 
 
 1 cup cream i cup lemon juice 1^ " flour 
 
 speck of cayenne pepper 
 BeaUwhite of ^%% stiff, add yolk and beat, mix flour, sugar, 
 mustard and pepper, and put through fine sieve and add ^%% 
 to it ; pour hot cream over this, and cook in double boiler till 
 thick ; add lemon juice slowh^ just before removing from the 
 fire. If the salad is acid use more sugar in dressing. 
 
 TOMATO SALAD. 
 
 Scald and peel three large, ripe tomatoes, slice thin, and 
 
 chill. Slice one cucumber. Sen^e on lettuce leaves with 
 
 dressing. 
 
 EGG SALAD. 
 
 3 eggs 1 head lettuce salad dressing 
 
 Boil eggs twent}^ minutes, and cool. Cut up in small 
 pieces. Arrange lettuce leaves on platter and put a spoonful 
 of ^^'g in each leaf. Pour salad dressing over the eggs. 
 
 APPLE AND CELERY SALAD. 
 Cut up equal parts of apple and celery in small pieces just 
 before serving, as apple turns dark on exposure to the air. 
 Serve on lettuce leaves with salad dressing. 
 
 POTATO SALAD. 
 
 One and one-half cups boiled potato cut in one-quarter 
 inch dice, two Tbsp. raw minced onion, two Tbsp. salad oil 
 or melted butter, dust of pepper, lemon juice to taste. 
 
 Mix a little cold boiled carrot or beet, cut in one-fourth 
 inch dice to make a variety. 
 
THE HYGEIA COOK BOOK. 
 
 19 
 
 PUDDING SAUCES. 
 
 HARD SAUCE. 
 
 i cup butter 2 Tbsp. cream 
 
 ■^ " sugar ^ tsp. vanilla 
 
 little nutmeg 
 
 Cream butter, add sugar, beat till light, then add cream 
 and vanilla. Mix well, heap up on serving dish, making top 
 look rough, and grate nutmeg over it. 
 
 PLAIN HOT SAUCE. 
 
 1 cup brown sugar 1 Tbsp. butter 
 
 1 Tbsp. flour 1:^^ cup boiling water 
 
 \ tsp. vanilla 
 
 Rub butter, sugar, and flour together, pour boiling water 
 over, and cook three minutes. Flavor. May be made w4th 
 white sugar. 
 
 SIMPLE SAUCE. 
 1 cup sugar ^ cup water 
 
 Boil together fifteen minutes, not too hard, or it will 
 crystalize. 
 
 MAPLE SYRUP SAUCE. 
 
 1 cup maple syrup 1 tsp. flour 
 
 i cup butter \ nutmeg 
 
 Rub butter, flour, and nutmeg together, pour hot syrup 
 over, return to fire and boil three minutes. 
 
20 THE HYGEIA COOK BOOK. 
 
 MOLASSES SAUCE. 
 
 1 cup molasses 1 tsp. flour 
 
 1 Tbsp. butter nutmeg, cinnamon or ginger 
 
 Rub butter, flour, and one of the spices together, pour hot 
 molasses over, return to fire and boil three minutes. 
 
 LEMON SAUCE. 
 
 \ cup butter 1 lemon 
 
 1 " sugar 1 Tbsp. corn starch 
 
 1 ^%% 1 cup boiling water 
 
 Cream butter, sugar, and corn starch together, add grated 
 rind and juice of lemon, and beaten ^%%, pour boiling water 
 over slowlv, cook five minutes in double boiler. 
 
THE HYCEIA COOK BOOK 
 
 HOT PUDDINGS. 
 
 HASTY PUDDING. 
 h cups boiling water 1 Tbsp. flour 
 
 1 cup cold water 1 cup cornmeal 
 
 Mix meal and flour, wet with cold water ; stir this into the 
 boiling water slowl}^, and cook for one hour, just where it 
 simmers. Eat hot with milk or syrup ; or pour into moulds, 
 cool, slice, roll in flour and fry in frying-pan, with little fat, till 
 well browned on one side ; turn and brown the other side. 
 
 BAKED INDIAN PUDDING. 
 
 1 qt. milk 2 Tbsp. Indian meal 
 
 1 ^^% 2 " molasses 
 
 butter size of walnut 1 ' ' sugar 
 
 Mix ^%%, meal, molasses, sugar and butter. Heat milk 
 and pour over other ingredients slowly to prevent lumping. 
 Cook in double boiler till it thickens, then put in baking dish 
 and bake one to two hours in a mild oven. 
 
 INDIAN TAPIOCA PUDDING. 
 
 \ cup Indian meal f cup molasses 
 
 \ ' ' minute tapioca 4 cups milk 
 
 Mix molasses, meal, and tapioca ; heat milk, pour over the 
 mixture. Put all in double boiler and stir till it thickens. 
 Pour into buttered pudding dish, and bake one and one-half 
 hours in a mild oven. 
 
 TAPIOCA PUDDING. 
 1 pt. milk 2 Tbsp. minute tapioca 
 
 1 ^%% beaten 2 ' ' sugar 
 
 Mix, bake thirty minutes, stir once or twice till it thickens, 
 or it can be thickened in double boiler before baking. 
 
22 THE HYGEIA COOK BOOK. 
 
 APPLE TAPIOCA PUDDING. 
 
 One-half cup minute tapioca cooked in double boiler in 
 water till transparent. Stew four good sized apples ; add 
 these, with one-fourth cup of sugar, to tapioca, pour into 
 pudding dish and bake one hour ; or it may be entirely 
 cooked in double boiler. Serve hot with cream and sugar, 
 
 PEACH TAPIOCA. 
 
 One-half cup minute tapioca cooked in double boiler ten 
 minutes in two cups of water. Add three cups of canned 
 peaches, with juice, cutting peaches in quarters and leaving 
 out stones. Cook one-half hour. Serve hot with cream. 
 
 PINEAPPLE TAPIOCA. 
 
 One-half cup of minute tapioca cooked in double boiler ten 
 
 minutes in two cups of water ; add two cups chopped canned 
 
 pineapple, with juice. Cook one-half hour. Serve with 
 
 cream. If fresh pineapple is used stew it with sugar and 
 
 water. 
 
 BOILED RICE. 
 
 Use one cup of rice to three cups of water. Cook over 
 mild heat so the water simmers, and keep kettle covered. 
 The rice will be dry and tender. If preferred, put rice and 
 water in pail with tight-fitting lid, and steam in kettle of 
 rapidly boiling water, or in steam cooker. Allow one -hour 
 for cooking. Raisins may be added to make a variety. To 
 be eaten with butter and sugar, milk, or any pudding sauce. 
 
 COLD RICE PUDDING. 
 
 li cups cold boiled rice \ cup sugar 
 
 1 pt. milk 1 ^^^ 
 
 little nutmeg 
 
 Mash rice fine, beat ^'g%, add sugar and milk, mix with rice, 
 and grate nutmeg over. Bake in moderate oven one hour. 
 
THE HYGEIA COOK BOOK 
 
 23 
 
 POOR MAN'S PUDDING. 
 1 qt. milk 2 Tbsp. rice \ cup sugar 
 
 Mix in pudding dish and bake in moderate oven three or 
 
 four hours, stirring a number of times or it will crust over 
 
 and get too brown. The pudding should be creamy when 
 
 done. 
 
 BREAD PUDDING. 
 
 Break one-half loaf of &%% digestive bread in small pieces ; 
 soak over night in water to soften crust. Make a layer of 
 bread over bottom of pudding dish, then a thick laj^er of 
 seeded raisins, then another of bread. Beat one ^%% light, 
 add one-half cup of sugar, one. pint of milk, one nutmeg, 
 grated. Pour this gently over bread. Put bits of butter 
 over the top, and bake one hour in moderate oven. To be 
 eaten with hard sauce. 
 
 SCOTTISH PUDDING. 
 Make a syrup of two cups of water and one of sugar. Pare 
 and quarter six apples and cook them in the syrup till tender, 
 adding grated rind of one lemon to cooked apples. Melt two 
 Tbsp. butter, mix with two cups rolled oats. Butter a pud- 
 ding dish, put in a layer of oatmeal, then one of apple, another 
 of oatmeal, another of apple, and a top layer of oatmeal. Bake 
 or steam one-half to one hour. 
 
 CORN STARCH PUDDING. 
 3J cups hot milk 1 ^%% 
 
 4 Tbsp. corn starch i cup cold milk 
 
 1 tsp. vanilla 
 
 Mix corn starch with cold milk, beat it%% and add to it. 
 Stir this slowly into hot milk in double boiler, stirring con- 
 stantly to prevent lumping. Cook fifteen minutes, flavor, and 
 sen^e hot ; or it may be poured into moulds and served cold 
 with sugar and cream. 
 
24 THE HYGEIA COOK BOOK. 
 
 BANANA FRITTERS. 
 2 eggs lemon juice 4 bananas 
 
 T cup water 1 Tbsp. olive oil flour 
 
 Beat yolks of eggs light, add water, oil, lemon juice, 
 bananas sifted, flour to make drop batter, and whites of eggs 
 beaten stiff ; fry in deep fat and serve with sugar sprinkled 
 over or with sauce. 
 
 Other fruit fritters may be made by same method ,; for 
 orange fritters use orange juice instead of water. 
 
THE HYGEIA COOK HOOK. 
 
 25 
 
 COLD DESSERTS. 
 
 IRISH MOSS BLANC MANGE. 
 
 ^ cup Irish Moss 1 qt. milk 
 
 1 " water 1 tsp. vanilla 
 
 Pick over, wash moss, and soak till softened. Cook moss 
 in water till ver}^ soft and gelatinous, strain and add boiling 
 milk slowly, stirring constant^. Return to double boiler and 
 cook till a little hardens when dropped on cool plate. Flavor 
 and pour into moulds. To be served cold with cream and 
 sugar. 
 
 LEMON BLANC MANGE. 
 
 2 eggs 2 cups water 
 
 1 cup sugar juice and rind of 1 lemon 
 
 heaping Tbsp. corn starch 
 
 Mix corn starch with water, add sugar and lemon, and 
 cook twenty minutes in double boiler, add well beaten yolks 
 of eggs ; cook one minute and set away to cool. Serve very 
 cold in little cups with whites of eggs, beaten stiff, on top. 
 
 CHOCOLATE PUDDING. 
 
 \\ qts. boiling water 4 Tbsp. corn starch 
 
 2 oz. chocolate 3 '' sugar 
 
 1 cup milk 
 
 Scrape chocolate, add it, with sugar, to boiling water and 
 cook till dissolved. Wet the corn starch with the milk, pour 
 into hot chocolate and cook five minutes, stirring constantly. 
 To be eaten cold with sugar and milk. It is not stiff enough 
 to mould. 
 
26 THE HYGEIA COOK BOOK. 
 
 COFFEE JELLY. 
 
 4 cups boiling water 4 Tbsp. sugar 
 
 3 Tbsp. (heaping) coffee 4 " minute tapioca 
 
 Steep coffee in water on stove ten minutes, do not boil. 
 Strain through cloth into double boiler, add tapioca and 
 sugar. Cook fifteen minutes to one-half hour, stirring often. 
 Beat thoroughly before pouring into dish. Serve with whipped 
 cream, sweetened and flavored. 
 
 STEWED FIGS. 
 
 \ lb. figs 1 lemon 
 
 \\ cups water \ cup sugar 
 
 1. The figs, which should be square ones, must be well 
 washed, put them with the sugar and thin yellow peel of lemon 
 in a covered saucepan with the water and simmer two hours. 
 Take from the stove and add lemon juice. 
 
 2. Pour boiling water over square figs, or the kind which 
 comes in sacks (not layer figs) ; let stand on wann stove, but 
 do not boil, till the skins are tender. Pour off water and serve 
 with a little powdered sugar sprinkled over. 
 
 BOILED CUSTARD. 
 
 3 eggs i cup sugar 
 
 2 cups hot milk 1 tsp. vanilla 
 
 Beat ^<g% yolks, add sugar, then pour hot milk over all, 
 mixing well. Cook in double boiler, stirring constantly till 
 custard coats spoon. Be careful not to cook too much. Set 
 dish containing custard in pan of cold water, and stir until it 
 is moderately cool. Before serving beat whites stiff and mix 
 with custard ; or serve custard in glasses with white on top, 
 or in a glass dish with white dropped in spoonful over it. 
 
THE HYGEIA COOK BOOK. 27 
 
 FLUMMERY. 
 
 Slice stale sponge cake, arrange in dish and pour warm 
 boiled custard over, making sure that all cake becomes soaked. 
 Serve cold. 
 
 BAKED CUSTARD. 
 
 2 eggs \ cup sugar 
 
 2 cups milk little nutmeg 
 
 •Beat eggs, add sugar and milk, bake in cups or pudding 
 dish set in pan of water in moderate oven. Grate nutmeg 
 over before baking. It is done when knife comes out clean. 
 
 CARAMEL CUSTARD. 
 
 2 cups milk \ cup sugar 
 
 2 eggs \ tsp. vanilla 
 
 Melt sugar in spider, stir till brown, add one cup milk and 
 stir constantly over fire till dissolved. Pour this over beaten 
 eggs, add remainder of milk and flavoring. Bake in dish set 
 in water in slow oven. 
 
 Or use three eggs and cook like boiled custard, after cara- 
 mel is added. 
 
 TAPIOCA CREAM. 
 
 2 Tbsp. minute tapioca i cup sugar 
 
 2 cups milk \ tsp. vanilla 
 
 Cook tapioca and milk together in double boiler twenty 
 minutes; beat &%% yolk, add sugar to it, and pour hot milk 
 over, return to double boiler and cook till it thickens, stirring 
 constantly ; cool in a dish of water, and then add beaten 
 white of ^^'g and flavoring. 
 
28 THE HYGEIA COOK BOOK. 
 
 PIES, 
 
 PASTRY. 
 
 1 cup flour I cup butter 
 
 Rub butter into flour, mix stiff with cold water, cut iu 
 two pieces, roll one-half for under crust ; roll the other piece, 
 spread with butter, dredge flour over, roll up, stand roll on 
 end and press it down. Roll out for upper crust. 
 
 APPLE PIE. 
 Pare and slice tart juicy apples, and fill plate. Sprinkle 
 over one-half cup sugar in which a little cinnamon has been 
 mixed, or a little caraway seed may be used instead. Bind 
 pie with wet strip of cloth to prevent running out. Make of 
 stewed and sweetened apples if preferred. 
 
 APPLE DOWDY. 
 
 Fill a pudding dish with sliced apple, sprinkle over one- 
 half cup sugar, add water if apples are dry. Bake with upper 
 crust only. 
 
 CUSTARD PIE. 
 3 eggs i cup sugar 
 
 2 cups milk little nutmeg 
 Beat eggs, add sugar and milk ; bake in moderate oven. 
 
 SQUASH PIE. 
 1^ cup steamed and sifted squash (a dry one) 
 1 cup boiling milk \ cup sugar 
 
 1 ^%% little ginger 
 
 Mix squash, ^%%^ sugar and ginger together, then add 
 hot milk. 
 
7HE HYGEIA COOK BOOK. 29 
 
 CRANBERRY PIE. 
 
 1. Stew two cups cranberries in one cup water till tender, 
 mash through siev^e. x\dd one cup sugar and cook three min- 
 utes. Fill pie and lay strips across for upper crust. 
 
 2. 1 cup chopped cranberries \ tsp. vanilla 
 
 T cup sugar 1 Tbsp. cornstarch 
 
 i Tbsp. molasses 1 cup boiling water 
 
 Dissolve cornstarch in little cold water, then pour on 
 boiling water, mix all together and bake with upper crust. 
 
 LEMON PIE. 
 
 f cup sugar 1 lemon 
 
 1 hp. Tbsp. flour \ Tbsp. butter 
 
 2 eggs 1 cup boiling water 
 
 Mix sugar with flour, add to beaten yolks of eggs, then 
 add grated rind and juice of lemon and butter. Pour on boil- 
 ing water and cook till it thickens, fill pie, bake. Then frost 
 with the whites of the two eggs beaten stiff, and two Tbsp. 
 powdered sugar. Return to oven to brown. 
 
 MINCE PIE. 
 
 4 qts. quartered apples 4 cups brown sugar 
 
 1 lb, raisins 1 cup molasses 
 
 1 lb. currants \\ Tbsp. cinnamon 
 
 6 cups water 1 tsp. mace 
 
 3 lemons i tsp. ground clove 
 
 2 nutmegs 
 
 Cut out cores and blossom end of apples and chop (with 
 skins on) quite fine. Wash raisins and seed them, wash 
 currants and cook together one-half hour in saucepan with 
 four cups of water. Grate rind from lemons, and add it with 
 lemon juice to the fruit, then mix all ingredients together 
 and cook four or five hours, stirring often. If too dry add 
 water. This may be put up in glass jars while hot and 
 sealed; will keep a long time. Put a little butter over alter 
 filling pie. 
 
30 THE HYGEIA COOK BOOK. 
 
 SHERBETS 
 
 MILK SHERBET. 
 
 1 qt. milk 3 lemons 2 cups sugar 
 
 Put sugar in mixing bowl, squeeze lemon juice over, add 
 milk slowly, stirring well ; strain and freeze at once. 
 
 LEMON SHERBET. 
 
 lemons 4 cups water 
 
 2 cups sugar white of 1 ^'g% 
 
 Mix lemon juice, water and sugar, put mixture in freezer 
 and turn till it is set, then add white of egg beaten stiff, and 
 turn the handle rapidly till sherbet is white and light. Be 
 reful not to beat too long or sherbet will be all froth, 
 
 RASPBERRY OR STRAWBERRY SHERBET. 
 
 1 qt. berries 2 cups sugar 
 
 2 lemons 2 " water 
 
 white of 1 ^%% 
 Mash berries and mix with sugar, water and lemon juice, 
 then put through strainer. Freeze according to directions 
 for lemon sherbet. 
 
 PINEAPPLE SHERBET. 
 2 cups fresh fruit 1 lemon 
 
 2 '' water 2 cups sugar 
 
 white of 1 ^%% 
 Cut pineapple up fine and cook thirty minutes with one 
 cup sugar and one cup water, put through sieve, add lemon 
 juice and remainder of water and sugar. Strain, cool, and 
 freeze according to directions for lemon sherbet. 
 
THE HYGEIA COOK BOOK. 
 
 ORANGE SHERBET. 
 
 6 oranges 1 cup sugar 
 
 1 lemon 2 cups water 
 
 white of 1 ^%% 
 
 Mix juice of orange and lemon with sugar and water, 
 strain and freeze according to directions for lemon sherbet. 
 
 GRAPE JUICE SHERBET. 
 
 \.\ cups sugar 1 cup grape juice 
 
 4 lemons 3 cups water 
 
 white of 1 ^%'g 
 
 Mix and freeze according to directions for lemon sherbet. 
 
,2 THE HYGEIA COOK BOOK 
 
 BREADS, 
 
 BROWN BISCUIT. 
 
 If cups entire wheat flour \ cup milk 
 
 \ cup bran 1 " water 
 
 Have liquid very cold, mix with flour and bran, beat well. 
 Have gem pan hot enough from heat of oven to smoke when 
 buttered. Pour in cold mixture and bake thirty- minutes. 
 Turn out on half towel and throw other half over ; let stand 
 ten minutes for steam to soften crust. 
 
 This is the original rule for unleavened bread made over 
 forty years ago, when the batter w^as mixed stiff and dropped 
 by spoonfuls on the floor of the oven, the cast-iron pan not 
 being in existence at that time. 
 
 GRAHAM GEMS. 
 
 1^ cups milk 2 cups entire wheat flour 
 
 1 ^%% 1 tsp. sugar 
 
 Beat white of ^%% stiff, add j^olk, and beat, add milk and 
 sugar, stir this into the flour. Beat well and bake in mod- 
 erate oven about one-half hour. 
 
 POP OVERS. 
 
 1 cup entire wheat flour 
 1 cup milk 1 ^%% 
 
 Beat 3^olk of ^zz, add milk, and stir this into the flour 
 slowly to prevent lumping. Beat well, add white of ^%% 
 beaten stiff. Beat this w^ell with cake whip. Bake one-half 
 hour in moderate oven. 
 
THE HYGEIA COOK BOOK. 33 
 
 CORNMEAL GEMS. 
 \ cup corn meal 1 Tbsp. sugar 
 
 1 " milk 2 eggs 
 
 Boil milk, mix meal and sugar, pour hot milk over slowly, 
 
 then put back on stove and cook till it thickens. Cool slightl3^ 
 
 add ^%% yolks well beaten, then whites beaten stiff. Bake in 
 
 gem pans in moderate oven one-half hour. Makes twelve 
 
 gems . 
 
 RYE GEMS. 
 
 (Mrs. Lincoln's Boston Cook Book.) 
 
 f cup rye meal 2 eggs 
 
 \ '' flour 1 Tbsp. sugar 
 
 1 cup milk 
 
 Mix meal, flour and sugar, beat yolks of eggs, add milk 
 to them, and beat into dry mixture, add whites beaten stiff. 
 Bake in gem pans in moderate oven one-half hour. Makes 
 twelve gems. 
 
 OATMEAL GEMS. 
 
 1 cup boiling w^ater 2 eggs 
 
 \ " oatmeal 1 cup milk 
 
 2 cups bread flour 
 
 Cook oatmeal in boiling w^ater ten minutes, cool slightly, 
 beat eggs separately, add yolks to oatmeal, then milk and 
 flour, lastly whites of eggs. Bake one-half hour in gem pans. 
 Makes fifteen gems. 
 
 These gems can be made of wheat germ, or any similar 
 
 breakfast food, using one-fifth cup in place of one-half cup 
 
 of oatmeal. 
 
 BATTER CAKES. 
 
 2\ cups water 2 eggs 
 
 \ cup wheat germ 2 Tbsp. milk 
 
 2 Tbsp. flour 
 Cook the wheat germ in water ten minutes, cool, add milk, 
 well beaten eggs, and flour. Fry on hot griddle. 
 
 LofC. 
 
34 THE HYGEIA COOK BOOK. 
 
 EGG DIGESTIVE BREAD. 
 1 ^<g^ \ cup milk 
 
 \ cup water \ " bran 
 
 If cups entire wheat flour 
 
 Beat white of ^%% stiff, add 3'olk, and beat again, add 
 milk and water, mix well, add bran and one and one-half cups 
 flour and beat thoroughly wdth cake whip to incorporate air 
 into the mixture. Then put in the rest of the flour and bake 
 in small pan two hours in oven suitable for bread. The pan 
 should be made of sheet iron and be three inches deep, four 
 inches wide, and five or six inches long. 
 
 SCOTCH SHORT BREAD. 
 1^ cups flour \ cup powdered sus^ar 
 
 1 hp. Tl)sp. rice flour \ lb. butter 
 
 Cream butter and sugar together, beat well, mix with 
 
 flour. This mixture will be very crumbly and must be patted 
 
 into one large cake, or small ones as you like, l^se a granite 
 
 pie plate and press the cake firmly round the edges. Bake 
 
 one-half hour or till well browned. There is no liquid used 
 
 in this cake. 
 
 PLAIN CRISPS. 
 
 (Mks. Lincoln's Boston Cook Book.) 
 
 - cups strawberry cream \ cup bran 
 
 \ cup sugar \\. cups entire wdieat flour 
 
 This mixture will be so stiff that it will be hard to mix. 
 Turn out on board and knead ten minutes. Roll one-eighth 
 inch thick, prick to prevent blistering. Cut in long narrow- 
 strips, bake on ungreased tin in hot oven. Reserve a little of 
 the flour for rolling crisps. 
 
 FRUITED CRISPS. 
 Roll dough thin, spread with raisins, cut fine, or currants. 
 La}^ another thin layer of dough over, press firmly together 
 with rolling-pin : cut in strips and bake. 
 
THE HYGEIA COOK BOOK. 
 
 PLAIN CRACKERS. 
 
 o cups entire wheat flour 
 1 cup water or milk, or part water and milk 
 
 Reserve one-fourth cup of flour to knead dough on board, 
 knead ten minutes, roll one-fourth inch in thickness, prick 
 with fork to prevent blistering. Bake till well browned. 
 These crackers resemble old fashioned Boston Water Crackers. 
 
 WHEAT GERM CRACKERS. 
 
 2 cups wheat germ meal ^ cup milk 
 
 1 cup entire wheat flour \ " butter 
 
 Mix meal and flour, rub butter into it, add milk, then 
 knead dough ten minutes. Roll one-eighth inch thick, prick 
 to prevent blistering, cut any desired shape, bake in quick 
 oven. Any grainy cereal may be used instead of the wheat- 
 germ meal. 
 
36 
 
 THE HYGEIA COOK BOOK. 
 
 CAKE 
 
 MADEIRA CAKE. 
 
 2 eggs 4 cup whole wheat flour 
 
 I cup sugar \ " butter 
 
 little nutmeg 
 
 Cream butter, add sugar slowly and beat well. In another 
 bowl beat whites of eggs stiff, add 3"olks, one at a time to 
 beaten whites and beat well. Add eggs to sugar and butter, 
 then flour and nutmeg. A thorough beating is necessary. 
 Bake in moderate oven an hour. 
 
 FRUIT CAKE. 
 
 3 eggs \ tsp. cinnamon 
 
 f cup butter \ ' ' mace 
 
 If " sugar ^ of a nutmeg 
 
 \ " molasses (scant) pinch of cloves 
 
 \ " coffee ^ lb. citron 
 
 2 cups flour i " raisins 
 f lb. currants 
 
 Cream butter and sugar, add eggs well beaten, molasses, 
 coffee, then flour with spices mixed in it. Lasth' fruit which 
 was prepared the day before by shredding citron, stoning 
 raisins, and washing both raisins and currants thoroughly, 
 and drying them. Rub flour through currants and raisins 
 and shake them in sieve to remove extra flour. lyine tin with 
 three la^^ers of paper on sides, and five on bottom, greasing 
 upper layer. Bake in one large bread pan three hours. 
 Will keep for months. 
 
THE HYGEIA COOK BOOK. 37 
 
 SPONGE CAKE. 
 3 eggs juice and riiid of \ lemon 
 
 I cup powdered sugar \ cup flour 
 
 Beat whites of eggs very stiff, add yolks one at a time and 
 beat well. Add sugar sifted, then lemon. The mixture 
 must be beaten vigorously before flour is added. The flour 
 is to be folded in with as little stirring as possible. Bake in 
 moderate oven an hour. 
 
 PEANUT DROP CAKES. 
 1 Tbsp. butter \ cup flour 
 
 ^ cup powdered sugar 2 Tbsp. milk 
 
 1 Q,^^ 1 pt. raw peanuts in shell 
 
 Shell, blanch and chop peanuts. Cream butter and sugar, 
 beat white of ^<g% stiff, add yolk and beat well, then add beaten 
 ^%% to butter and sugar; add milk, chopped peanuts and 
 flour. Drop from teaspoon in little cakes, bake until brown. 
 Almonds may be used instead of peanuts. 
 
 ROCK CAKE. 
 
 1 cup brown sugar 2 eggs 
 
 I ' ' butter i cup coffee 
 
 If " flour 2 Tbsp. lemon juice 
 
 Cream butter and sugar, add well beaten eggs, then coffee, 
 lemon juice and flour. Drop on buttered tins, making the 
 cakes look rough, and bake in hot oven so they will retain 
 shape and brown the points. 
 
 SUGAR COOKIES. 
 
 2 cups sugar 2 eggs 
 
 1 cup butter 2 Tbsp. ginger 
 
 Flour to make very stiff. Roll about one-eighth inch 
 thick. 
 
oS THE HYGEIA COOK BOOK. 
 
 GERMAN SPICE CAKE. 
 1 lb. powdered sugar \ lb. almonds 
 
 1 lb. flour i lb. citron 
 
 4 eggs 2 oz, ground cinnamon 
 
 pinch of cloves 
 Beat eggs, add sugar, then flour, with spices mixed, lastly 
 nuts (blanched and shredded) and citron (sliced fine). Roll 
 one-fourth inch thick, cut in rounds, bake in moderate oven. 
 
 JUMBLES. 
 \ cup butter 2 eggs 
 
 \ " sugar 1^ cups flour 
 
 little nutmeg 
 
 Drop from teaspoon, bake in hot oven. Makes two dozen 
 
 cakes. 
 
 SCOTCH FANCIES. 
 
 1 ^%% 1 tsp. melted butter 
 
 \ cup powdered sugar l^- cups rolled oats 
 
 few drops vanilla 
 
 Beat egg very light, add sugar, butter, vanilla, and rolled 
 
 oats, drop on buttered tin in twelve little cakes. Bake till 
 
 well browned. 
 
 ENGLISH ^A^AFERS. 
 
 3 cups entire wheat flour 1 cup sugar 
 
 1 cup butter 1 " molasses 
 
 1 Tbsp. ginger 
 
 Rub butter into flour, add sugar, molasses, and ginger. 
 Mix with a knife and make into a firm, smooth mass. Keep 
 twenty-four hours in a cool place, roll thin and bake. 
 
 CRULLERS. 
 
 (Mrs. Lincoln's Boston Cook Book.) 
 
 1 Tbsp. melted butter 1 ^^'g 
 
 1 ' ' milk little mace 
 
 2 " powdered sugar (hp.) flour 
 
THE HYGEIA COOK BOOK. 39 
 
 Beat white of itgg stiff, add yolk and beat, then sugar and 
 milk. Flour enough to roll out ; add mace with flour. Fry 
 in deep fat. 
 
 LAYER CAKE. 
 
 Bake the sponge cake in two round pans and use any of 
 the following mixtures between the two cakes. Sprinkle 
 powdered sugar over the top cake. 
 
 LEMON JELLY FILLING. 
 
 1 large tart apple f cup sugar 
 
 rind and juice of 1 lemon i Tbsp. butter 
 
 Grate apple and lemon rind, mix all together, and cook in 
 double boiler till thickened and amber color. When cold 
 spread on cake. 
 
 DATE FILLING. 
 
 ^ lb. dates i cup water 
 
 f cup sugar butter size of walnut 
 
 1 lemon, juice and grated rind 
 
 Stone and chop dates fine, mix all ingredients together 
 and cook till soft. 
 
 CREAM FILLING. 
 
 2 cups hot milk 1 cup sugar 
 
 2 eggs 2 heaping Tbsp. flour 
 
 1 tsp. vanilla 
 
 Beat eggs all together, mix flour and sugar together, and 
 add to eggs, turn hot milk on slowly, then put back in double 
 boiler and cook fifteen minutes, stirring constantly until it 
 thickens. Flavor when cold. 
 
40 
 
 THE HYGEIA COOK BOOK. 
 
 CREAM PUFFS. 
 
 1 cup water 1 cup flour 
 
 butter 
 
 3 esres 
 
 Have water boiling on stove, add butter, when melted 
 remove from stove and stir in iiour ; let this cool. x\dd 
 whole eggs, one at a time, mixing them in with hand. Drop 
 on buttered tin, making them look rough, and bake twenty- 
 five minutes in hot oven ; do not open oven door for, fifteen 
 minutes. Makes twelve puffs. 
 
THE HYGEIA COOK HOOK. 41 
 
 BEVERAGES. 
 
 GRAPE JUICE. 
 
 8 qts. Coucord grapes, picked off stems 
 3 qts. water 
 
 Boil five minutes. Strain. To every two qts. juice add 
 one cup sugar, boil five minutes. Bottle and seal air-tight 
 while hot. 
 
 BARLEY WATER. 
 
 1 cup Pearl Barley 10 cups water 
 
 Simmer four or five hours, adding water to keep same 
 amount. vStrain. add lemon juice and sugar to taste. May 
 be used hot or cold. Excellent for invalids. 
 
 LEMONADE. 
 
 Squeeze the juice from one-half lemon into a tumbler, add 
 three teaspoonsful sugar, and fill tumbler with hot or cold 
 water. If lemon is not juicy, use the juice of whole lemon. 
 
42 
 
 THE HYGEIA COOK BOOK. 
 
 INDEX. 
 
 Introduction 
 Directions . . . 
 
 BEVERAGES: 
 
 Barley Water 41 
 
 Grape Juice 41 
 
 Lemonade 41 
 
 BREADS: 32 
 
 Batter Cakes 33 
 
 Brown Biscuit 32 
 
 Cornmeal Gems 33 
 
 Crackers : 
 
 Plain 35 
 
 Wheat Germ 35 
 
 Plain Crisps 34 
 
 Fruited Crisps 34 
 
 Egg Digestive Bread 34 
 
 Graham Gems 32 
 
 Oatmeal Gems 33 
 
 Pop-overs 32 
 
 Rye Gems 33 
 
 Scotch Short Bread 34 
 
 CAKE: 36 
 
 Cream Puffs 40 
 
 Crullers 38 
 
 English Wafers 38 
 
 Fruit Cake 36 
 
 German vSpice Cakes 38 
 
 Jumbles 38 
 
 Layer Cake 39 
 
 Lemon Jelly Filling 39 
 
 Date Filling 39 
 
 Cream Filling 39 
 
 Madeira Cake 36 
 
 Peanut Drop Cakes 37 
 
 Rock Cakes 37 
 
 Scotch Fancies 38 
 
 vSponge Cake 37 
 
 vSugar Cookies 37 
 
 COLD DESSERTS: 25 
 
 Chocolate Pudding -25 
 
 Coffee Jelly 26 
 
 COLD DESSERTS — Continued : 
 Custards : 
 
 Baked 27 
 
 Boiled 26 
 
 Caramel 27 
 
 Flummery 27 
 
 Irish Moss Blanc Mange 25 
 
 Lemon Blanc Mange 25 
 
 Tapioca Cream 27 
 
 Stewed Figs 26 
 
 EGGS: 5 
 
 Baked 5 
 
 Boiled 5 
 
 Dropped 6 
 
 5 
 
 5 
 
 6 
 
 6 
 
 6 
 
 Fried 
 
 Scrambled 
 
 Stuffed 
 
 Egg Vermicelli 
 
 Omelet 
 
 HOT PUDDINGS: 21 
 
 Apple Tapioca 22 
 
 Baked Indian Pudding 21 
 
 Banana Fritters 24 
 
 Boiled Rice 22 
 
 Bread Pudding 23 
 
 Cold Rice Pudding 22 
 
 Corn Starch Pudding 23 
 
 Hasty Pudding 21 
 
 Indian Tapioca Pudding 21 
 
 Peach Tapioca 22 
 
 Pineapple Tapioca 23 
 
 Poor Man's Pudding 23 
 
 Scottish Pudding 23 
 
 Tapioca Pudding 21 
 
 PUDDING SAUCES : 19 
 
 Hard Sauce 19 
 
 Lemon Sauce 20 
 
 Maple Syrup Sauce 19 
 
 Molasses Sauce 20 
 
IXDEX. 
 
 PUDDING SAUCES — Continued: 
 
 Plain Hot Sauce 19 
 
 Simple Sauce 19 
 
 PIES : 28 
 
 Apple Pie 28 
 
 Apple Dowdy 28 
 
 Cranberry- Pie 29 
 
 Custard Pie 28 
 
 IvCmon Pie 29 
 
 Mince Pie 20 
 
 Pastry 28 
 
 Squash Pie 28 
 
 SALADS : 
 
 Salad Dressing iS 
 
 Apple and Celery Salad iS 
 
 Kgg Salad 18 
 
 Potato Salad 18 
 
 Tomato Salad 18 
 
 SAUCES: 
 
 Apple Sauce ro 
 
 Baked Apples 10 
 
 Cranberry Jelly 10 
 
 SAVORIES: 7 
 
 Baked Beans 9 
 
 Baked Macaroni 8 
 
 Baked Macaroni with Tomato ... 8 
 
 Bread Omelet 9 
 
 Chestnuts a la Maitre d' Hotel . .. 8 
 
 Lentil Croquettes 7 
 
 Mock Oysters 8 
 
 Rice Croquettes 7 
 
 Rice and Tomato Escalloped 7 
 
 SHERBETS : 30 
 
 Grape Juice Sherbet 31 
 
 Lemon Sherbet 30 
 
 Milk Sherbet 30 
 
 Orange Sherbet 31 
 
 Pineapple Sherbet 30 
 
 Raspberry Sherbet 30 
 
 Strawberry Sherbet 30 
 
 SOUPS: I 
 
 Crofitons 4 
 
 Baked Bean Soup i 
 
 Black Bean Soup i 
 
 Cabbage Soup 2 
 
 Celery Soup 2 
 
 Corn Soup 3 
 
 Lentil Soup i 
 
 Mock Bisque Soup 4 
 
 Onion Soup 4 
 
 Pea Soup I 
 
 Potato Soup 3 
 
 Potato Chowder 3 
 
 Spinach Soup 2 
 
 Tomato Soup 4 
 
 Vegetable Soup 2 
 
 VEGETABLES: n 
 
 Barley (plain) 17 
 
 Cabbage '• 13 
 
 Carrots 15 
 
 Cauliflower 13 
 
 Green Peas 16 
 
 Linia Beans 17 
 
 Onions : 
 
 Boiled 14 
 
 Creamed 14 
 
 Escalloped 14 
 
 Fried 14 
 
 Parsnips : 
 
 Boiled 15 
 
 Creamed 15 
 
 Escalloped 15 
 
 Fried 15 
 
 Potatoes : 
 
 Boiled II 
 
 Chips 13 
 
 Creamed n 
 
 Escalloped 12 
 
 Fried 12 
 
 L^'onaise 12 
 
 Mashed n 
 
 Riced II 
 
 Souffle 12 
 
 Salsify 14 
 
 Sieva Beans 17 
 
 Spinach 13 
 
 Squash : 
 
 Baked 14 
 
 Boiled 14 
 
 Sweet Corn 16 
 
 Tomatoes : 
 
 Baked Stuffed 16 
 
 Broiled 16 
 
 Escalloped 16 
 
 Fried Green 15 
 
 Stewed 16