In:*; THE EASTMAN WAY A Guide to m Home-Baking Health Economy and Weak By W. F. EASTMAJ President, National Pure Food Health Club Copyright N?.. COPYRIGHT DEPOSIT. THE EASTMAN WAY A GUIDE TO Home-Baking Healtk Economy and Wealth First Edition, 1905, Copyrighted Second Edition, 1906, Copyrighted Third Edition, 1908, Copyrighted Fourth Edition, 1909, Copyrighted Fifth Edition, 1912, Copyrighted By W. Fillmore Eastman, Pres. National Pure Food Health Club. Revised and Enlarged n „,„ 6 PRICE, $1.25 "3 ;CriAMir,4d 4 Some of The Reasons Why Every Cake Maker Should Use "The Eastman System." CONFIDENCE. It makes rough roads easy. It is practical. It is a self-teacher and guide for the professional and novice alike. MATERIALS. It lias a chapter on all the materials to be used, which is educa- tional. The chemistry is right to be healthful. COLD OVEN. The chapter on the oven is a revelation to the housewife. All cakes are started in a cold oven. Fuel is saved and failures are p re vented. PURE FOOD CAKES. The cakes made by " The Eastman System" are pure food cakes. No baking powders are used in them. There may be cheap imita- tions, but there are no substitutes if you would be healthy. BAKING POWDER HABIT. This book will forever cure you of the baking powder habit. It tells you how to do your own measuring and mixing and save dollars, and, what is worth still more, save your health. NO EXPERIENCE. Men, women and children succeed with this book. Knowledge of baking not necessary ; the book teaches all. MOLDS NOT GREASED. The Improved Van Deusen cake molds are used by this system. They require no greasing for any cake, and are always sanitary and healthful. They are well known, being. used by all expert cake makers everywhere. Prices are reasonable for the complete family set, The book and measuring spoon will be sent to any address in U. S. or Canada, for $1.80 by the author. Rt member this book is a complete guide on "cake, bread and pits," by a food specialist. The new icings and the "Whole Wheat bread formula" are alone worth many times the cost of the book. The Supplement on Health is a large addition to this valuable book. The cost by mail for the book alone is $1.35. Or if more central, you may send to the National Headquarters, at 1G0 N. Fifth Ave., Chicago, 111. W. FILLMORE EASTMAN INTRODUCTION W/'l- ARE now sending forth the fifth edition of this guide on home baking. How to make Pure Food cake.-, bread and pies has stirred to its depths the home-life wherever it has en- tered. As cake, bread and pics arc, in most homes, three life essen- tials, this book lias helped to solve this problem as no other one has. Calls foi it in German and Swedish languages indicate it has come to fill a universal want in every good home. Tin Cold Oven System and the Anti-baking Powder Movement has created a profound enthu- siasm wherever this hook has entered. Believing the time is ripe for still larger results to be obtained in advancing the home, the author has revised and enlarged the scope of this book by adding a "Supplement Department" on Health and J loir to Promoti it in the Home. Retail price by mail. $1 .35. Address the Publishers at Dayton, Ohio, or the Author, 160 N. Fifth Ave. ; Chicago, 111. • BANtil' 1:1 w I'l 11 DE \'i ii. ' n i l- poisoned with adulterations of all kinds, (/«'*•< tliuu ,..,( ,1, ,„•/., to h. a!'!,. This I,,,, J; will help remove the* blinded t" tlieir TABLE OF CONTENTS. PAGES How to make a pure food cake 12-36 a How to select the right material. b How to combine it in proper form. c How to manage the oven. How to manage the oven 22-25 Cold oven to start with; low temperature during the raising. Baking heat never applied until the cake is raised. Study this chapter. Cake flour discussed 15, 1 ' Bread-making flour 62-65 Sugar, cane and beet 17 I taking powders dangerous 17, 18, 19 Putting of the cake together 20 All butter cakes are stirred until smooth. All sponge cakes are folded. The old and new way to make cake. Illustrated 25-33 Batters and doughs — how raised 33-35 No one should try to make cake by the "Eastman System" until they have studied and mastered this chapter. Here you will learn the principle of raising batters. Pules to be observed 35, 36 Snell's flavoring powders and white spices pure 19, 20 See full-page illustration 165 CAKE EECEIPTS. (a) Sponge Cakes. Angel Eood 38 Sunshine 38 Queen Orange 39 (6) Butter Calces. Golden Loaf 41 Dark Spice 41 Golden Layer 41 White Spi,c 41 Silver Loaf 42 The Presided Leaf Cake 42 Chocolate Leaf Cake, No. 1 A?> Chocolate Loaf ( lake, No. 2 43 Devil's Food Layer Cake 5P Pound Cake 5< Dutch Apple Cake 4< Pino Apple Cake 47 Water Melon Cake 44 Rainbow Cake 4. p > These last two are most beautiful cakes. They will show how much of an artist you are. PAGES Walnut Loaf Cake 47 Ribbon Cake (3 layer) 48 Marble Cake 49 See Note for White Marble Cake 50 Peanut Butter Cake 50 Cocoanut Layer Cake 50 Caramel Layer Cake 51 One Egg Cake 51 Fruit Cakes. White Fruit Cake 45 Molasses Fruit Cake 46 Wedding Fruit Cake (double size) 56 Miscellaneous. Molasses Ginger Bread 52 Peach Short Cake 52 Jelly Roll 52 Chocolate Macaroons 53 Queen Eclairs 53 Lady Fingers 53 Frostings and Fillings. White Enamel Icing 57 Yellow Frosting 57 White Rose Glace 57 Soft Boiled Icing 57 Marsh Mallow Icing 58 Caramel Icing 58 Eggless Icing 59 Chocolate Icing 59 Plain Frosting 59 Glace Frosting 59 Chocolate Glace 60 Fig Filling 60 Strawberry Filling 60 Strawberry Shortcake 60 Cocoanut Filling 60 Peanut Butter Filling 61 Almond Filling 61 Custard Filling 61 Walnut Filling, see page 48 Cookies and Doughnuts. Oat Meal Cookies 51 Bert Snell Cookies 54 Molasses Cookies 54 Doughnuts 55 Ginger Snaps 55 How to Make a Loaf of Bread. Mixing the sponge 65, 66 Potato yeast 66, 67 How to set potato sponge 67 PAGES How to make potato bread G7 How to make salt-rising broad 68 How to make bread without yeast or hops 69 Boston Brown Bread, No. 1 t; 1 .) Boston Brown Bread, No. 2 69 Parker House Rolls 70 French Rolls 70 Light Rolls 70 M ill; Bread with Sponge 71 ( rraham and Rye Bread 71 Graham Bread 71 Graham Puffs 71 How to make Date ( reins -. . . 72 How to make Bread St icks 72 How to make Health Bread from whole wheat flour 72, 73 < ream of Tartar and Soda Biscuits 73 Eiderdown Biscuits , . 73, 74 Whole Wheat Griddle Cakes 74 A mold Steam Cooker. The best way to cook is to use the "Arnold Steam Cooker." It can be ordered of us, and is made in three sizes, with three compartments. Prices for 3, 4, and 5-gallon cookers, at the factory, f. o. b., Rochester, N. Y. : 3-gallon, $3; 4-gallon, $4; 5-gallon, $5. The largest size is most generally used and is most satisfactory for all purposes, such as canning or cooking a ham or turkey. For description, see pages 75, 76. How to make a pie . 77 Puff or flaky pie crust 77 Paste with suet 78 Olive oil pie crust 78 Fine grained pie crust 7^ How to make mince meat 79 Mince Pie 79 Lemon Pie 79 Custard Pie 80 Cocoanut Pie v " Apple Pie 80 Peach Pie SI ( her rv Pie 81 Rhubarb Pie 81 Sweet Potato Pie s l Pumpkin Pie 81 I tanbury's 82 Review of .Marian Harland on Cake Making S3-85 "Baking Powders Doomed" $ ,; '•" , Be sure and read this chapter. It will do you goud. SUPPLEMENT ON HEALTH 91-134 Chapter One — The Human Body and How to Care For It. Chapter Two— How to Be Healed. Chapter Three — Law on Healing. Chapter Four -Our Message io tie Sick. PAGES Health Chapters ia5 Best Aids to the Complexion 135 Be Methodical 136-138 Wanted, "Pure Food Health Club" Organizers 138 Instructions to Workers 138 The Irrepressible Conflict 139-148 Constitution and By-laws 148-151 Club Programme 152 Some Hints for the Hostess 153 Style of the Dinner Table 154-155 Poem— The Bravest Battle 155 How to Organize a "Pure Food Health Club" 156 Order of Business and Respousive Reading for Local Clubs 157-159 Testimonials 151,160-163 The Eastman Combined Measuring Spoon 164 SnelPs Renowned Flavoring Powders 165 'HE CAKE MOLDS ALWAYS GIVE A LIGHT CAKE AND KEQUIRE NO GREASING FOB INY KIND OF CAKE "The making of the cake, the heating of the oven, and the bak- ing. Nay, you must stay the cooling, too, or you may chance to burn your mouth." — Shakespeare. HOW TO MAKE A PURE FOOD CAKE. 1st. How to Provide Suitable Materials. 2d. How to Put It Together. Sd. How to Manage Your Oven Science is exact knowledge. To have this exact knowledge, in providing suitable material for a cake, in putting a cake together, and in the management of your oven according to the laws of heat where applied to the material brought together for a cake, is to be scientific in your method and therefore successful. In all civilized countries women have given abundant proof that they are by nature essentially artistic, and by intuition often su- perior to men, but I think it must be generally conceded that with a few exceptions they are less scientific. This side of woman's nature has often been sadly neglected in her education. The ln- 12 HOW TO MAKE A PURE FOOD CAKE. 13 fluence of tradition and superstition along family lines in domestic economy in many instances, makes the pressure from the past that must be met and overcome, seem very great. Women need to study domestic science as men study political science, to learn the laws that govern and control. Old methods of cooking in general, and of making a cake in particular, are being scrutinized and revised in our day as never "before. For this reason most cook books that have heretofore been published are about as valuable a guide to any lady in the study of domestic science or food values as iEsop's fables or a last year's almanac. These cook books are full of things that used to be taken for granted, but have since been examined and proved beyond a question to be false, therefore wrong in prin- ciple and practice. If there has been progress made in the mode of locomotion and in the production of farming implements, there has also been progress made in domestic science and in the produc- tion of household utensils built upon scientific principles, that in the hands of the intelligent woman must completely revolutionize her household duties. If our grandmothers could wake up from that dreamless sleep that kisses down their eyelids still, and step into the modern kitchen or dining room in a modern home and behold its equipment, they would be inclined to the opinion of the old lady who had never seen a railroad train but who was eager to see one before she died. Her son said to her: "Mother, I will take you up town today and we will go upon the hill yonder, about the time the train comes in, and will take a seat near where we can have a full view of it as it comes around the curve to the station ;" and when it was in full sight she threw up her hands in great astonishment and exclaimed: "The works of man are more wonderful than the works of God." God made the material that these modern equipments of the home are made from and established the laws that govern and control suc- cess, and He put us here to study, learn and obey them, if we would be successful and happy. The problems that confront the American housewife of today are therefore entirely different to those of former generations. With the keen discipline of the intellect of our day our standards of ex- \A HOW TO MAKE A PURE FOOD CAKE. cellence have changed. With the consuming craze of our day to get rich and become millionaires, has come the fearful deluge of adulterated foods and breadstuffs. With this the modern cook and housewife has to contend. How to discriminate between the pure and adulterated and eliminate the latter in providing suitable ma- terial for a cake, as well as in the other household economics, the pru- dent and thoughtful woman has to do. How to make a pure food cake in our day, is a graver problem for the housewife to solve than it was in our grandmother's day. In our grandmother's day the "get rich quick" baking powder com- panies were unknown. This can be also said of the meat packing- house companies. Our meats are nothing like as wholesome, pure and free from germs of disease as when our hams and sausages were home cured. THREE THINGS TO KNOW. In making a pure food cake there are three things that are ab- solutely necessary for a woman to know if she would be successful. It was Jesus Christ who said to Martha of Bethany, that "one thing was needful," but He was not talking to the ladies of our day about making a pure food cake; if He had, He certainly would have said there are three things needful. First I want to emphasize the im- portance of providing suitable material. Second, the importance of knowing how to put it together, and third, of knowing how to manage the oven in connection with the laws of heat. Regarding the first thing needful I want to speak of the flour, sugar, cream of tartar and soda versus baking powder, so-called, and the pure fruit flavoring put in powdered sugar, instead of the alcoholic ex- tracts so commonly used. Most ladies know if they want a good suit they must have good material as well as have the work well executed. If you w r ant to build a good house you must have good material as well as a competent mechanic; but the moment they think of making or building a cake, they seem to forget that the same law governs the final result as in the other two instance-. They often ask themselves: "How cheap can I make it," and then HOW TO MAKE A PURE FOOD CAKE. 15 they wonder why the gods are against them, or as they sometimes say: "1 don't have good luck." All housewives know if they want good bread they must have good bread flour, but only a few know the difference between bread flour and pastry flour made for cakes. They seem to think that if flour will make good bread it should make good cake, whereas the qualities sought in a good cake are entirely different to those found in the best of bread. A lady of age, wisdom, and experience in cooking, said to me the other day: "When I was a girl growing up in my mother's home, I was considered a good cake maker, but now I can't make cake. The same knowledge that commanded success then brings only disaster now. Can you explain to me why this is?" I re- plied: I want to put you on the witness stand before the class. Don't you think you know as much now as you did then? Answer, "yes." Don't you think that your long years of experience has added to your knowledge, and that your judgment is better today than it was then? She answered "yes." Then if you are not willing to admit that you know less today than you did then, the fault cannot be in you, and if not in you, it must be in your ma- terial. The flour and sugar used to make cake with when you were a girl were manufactured entirely different to what they are today. By the old buhr milling process they ground the whole of the wheat up into flour. By the modern patent roller process, in order to cater to the demand for a white loaf of bread, they take out the so-called aleuron layer and all of the heart of the wheat, and furnish to the public for the most part the dry and starchy part of the wheat alone. This changed condition for milling bread flour has created a demand for flour made from the whole of the wheat, and by this method to restore to you what you have lost by the changed conditions. In the changing of our frontier settle- ments from Ohio and the Central States to west of the Missouri river it has also changed the wheat growing belt very materially. Less wheat is raised in the Central States, and because of this many of those mills that once manufactured only soft winter wheat flour, arc now compelled to rely upon the great grain growing belt west of the Missouri river to supply their wheat. This wheat being raised 16 HOW TO MAKE A PURE FOOD CAKE. in the high and dry altitude, has changed the character of the flour output wherever it is milled However excellent this flour may be for bread and rich in protein, it is wholly unsuitable for delicate cake. We must, therefore, rely on the flour mills located in the Central and Northern States, where the soft winter wheat is still raised in sufficient quantities to keep the mills running to supply this demand of every intelligent housewife for suitable pastry flour. This kind of flour will impart the life, moisture and delicacy so characteristic of itself to every cake in, which it is used. The spring and hard winter wheat flours are only adapted for white bread. They are too dry for delicate cake. Soft winter wheat flour in some plates is lacking in gluten. The ordinary blended flour on the market has an excess of gluten. For an all-round family flour, suitable for cake, bread and pies, the blend should be only 20 per cent, spring with 80 per cent, soft winter wheat flour. This makes an ideal blend for our system of baking, and anyone who is willing to go to the trouble to buy the two kinds, can blend their own. But where it is possible for you to buy it blended by the mill, it is best. The conditions of winter wheat growing and of milling it must always vary ; hence there will always be on the market a variety of pastry (lours, no two brands of which will agree or work exactly the same. It is, therefore, important to know what pastry flour will work the best with the recipes that you intend to use. You need to remember that the same brand of flour will be sometimes drier than at other times, hence will take more moisture or less flour than the recipe may call for. This applies to sack flour and not to flour thai is in air-tight boxes. Having decided on the flour, the next question to be considered is wliat kind of sugar shall I use. This does not mean, as some Note.— Pastry Hour is always made from soft winter wheat. The price of this in some 1. alirii - is mi higher than bread flour Where it is possible we have a Hour made to go with mir "System." It is often on s:ile in th w>wn, acd should alwaj a i»- used. HOW TO MAKE A PURE FOOD CAKE. 17 ladies seem to think, shall I use powdered or granulated sugar. The question should be, shall I use cane or beet sugar, and as the two are often mixed at the sugar factories, how am I to tell what sugar is pure cane? There are only these two families of sugar, and the beet is made to very closely imitate the cane sugar. Beet sugar may do for sweetening vegetables or fruit, but it will not do for making jelly or a good cake. If you have any doubt about your sugar being beet try it on an "angel food" cake. If it shrinks from the mold at the top and settles very much and is sticky, do not blame your luck for not having a good cake, but rather your intelligence or lack of care in selecting cane sugar. Every time you use beet sugar for cake or jelly, you will get beat, and if .trying to make an angel cake you will always get a swamp angel. While a few years ago there were only the two families of sugar, known as beet and cane, and the lines on these were distinctly drawn, now the third class is added by a mixture of the first two. For delicate cake work or jelly making this last is about as fatal to success as whole beet sugar. Large quantities of beet sugar are imported annually from Ger- many, and by the sugar refiners mixed with the cane sugar, running all the way from forty to seventy per cent beet, and this is sold for cane sugar during the cunning and preserving season. It is claimed by the sugar factories to be necessary to meet the American demand for sugar. But it should be labeled, so buyers might know what they are getting. If bought in the winter it is more likely to be pure cane sugar. In making a cake it is always worth something to know you are right in your selection of material if you would command success. Our formulas call for granulated sugar because it is more uniform in strength than any other, and it takes less of it. BAKING POWDERS ARE DANGEROUS. A person must be very thoughtless and unobserving that has not impressed with the ( 69 different bakii rhej 'l all adulterated 100 per cent. None pure. etc. 18 HOW TO MAKE A PURE EOOD CAKE. teration of acid phosphate and soda, or cream of tartar and soda. The pure food laws prevent the adulteration of the above and then allow them to be sold as such. Should the baking powder concerns undertake this they would all land in the penitentiary. But when they take a little of this valuable material for making a pure food cake and for other baking purposes, and put it in an empty can, and fill it up with other cheap ingredients, and often positively injurious to health, and label it "Baking Powder," they are per- mitted in most states to sell it, and thus evade the penalty of the pure food laws. There is no kind of baking where the recipe calls for baking powder, but what it can be done very much better by the pure cream of tartar and soda. Let it be remembered and understood, then, that if you want a pure food cake and wish to encourage the enforcement of pure food laws that you should for- ever banish from your larder all "baking powder" products. There is nothing that any lady can make with baking powder but she can make very much better without. I will give you three reasons in brief for discontinuing the use of all baking powder in your cooking and baking. First, I think you will be a much better citizen to discourage all efforts to drug your family by adulterating cream of tartar and soda, by whatever name it is called, and in most cases your family will have better health. Second, it will cost you but very little money annually to buy your cream of tartar and soda, whereas most families find their baking powder bill quite considerable. Third, you will have very much better cake, more delicate, and keep moist very much longer, because of the absence of gypsum, corn starch, rice flour, and alum found in baking powder. By using our measuring spoon, (see cut.) composed of HOW TO MAKE A PURE FOOD CAKE. 19 quarter, half, and whole teaspoon, you can always get the right measure and proportions of cream of tartar and soda to insure suc- cess, and thus remove all excuse for resorting to baking powder companies to do your measuring and mixing, and the added danger to health and expense to the consumer. When the baking powder trust can afford to pay $10,000,000 to one man for simply the use of his name, does it not look to a cook up in a tree that there are unholy profits here? The attitude of the American people toward baking powder rep- resentatives is for the most part that of the cook up in the tree who has fled from them in dismay, or of meekly submitting to use their adulterated and poisonous goods as a necessity, and thereby con- senting to be bound hand and foot and gagged. If you wish to be free, would it not be better to stand your ground and join the army of pure food cooks? While baking with cream of tartar and soda is much the oldest art, and once was well known and in gen- eral use, by a general conspiracy, it seems to have been eliminated very largely from the technical teaching of our day until it is in danger of becoming a lost art, like the art of embalming of the an- cient nations. It must be apparent to all that the prominent endorse- ments of such "get rich quick" concerns as baking powder manu- facturers, could only secure them by paying the price for such en- dorsements. In the last place, if you want a pure food cake, and want the real fruit flavor, and want the most of it for your money, you will refuse to buy and use the cheap liquid extracts sold in most grocery stores, and insist on your grocer furnishing you the pure fruit and nut flavors in powdered form, manufactured in Snell's Scientific Laboratories, Chicago, 111., for people that want the best. They are flavorings which have as their merits Delicious Flavor, Purity, and Economy combined. They also manufacture the spices in the powdered form, such as Cloves, Cinnamon, Nutmeg and Ginger. With these goods you can make white spice cake, and they are unex- celled for pickling fruits, etc. Alcohol costs $4.00 per gallon and can do your cake no possible good, for it evaporates as soon as the heat is applied to it, If you 20 HOW TO MAKE A PURE FOOD CAKE. would use the best liquid extracts, they are put up in alcohol, and you are obliged to pay a good deal for your alcohol to get a little flavoring for your cake or your pudding. If you are looking for the cheapest liquid extracts, they are put up in water, and for all the benefit you will derive from their use you might as well use dish- water, as most persons can testify. Modern science has discovered many ways for compounding drugs and preserving the flavors of fruits and nuts without the use of alcohol. Alcohol is good to burn, and may be useful in case of snake bite, but I am sure its use will not help your cake, and its use should, therefore, be discouraged. By the Snell process the cost of alcohol is completely eliminated. Snell's flavoring powders and spices are put up in different sized jars for people who demand the best. As it is so difficult to get flavoring and spices in our day that are pure and of standard strength, the author takes pleasure in recommending these goods to consumers, whether they be large or small. After many years' experience in the use of these goods, and many other kinds on the market, I want to say there may be many imitations, but there are no substitutes. If you have not used them, try them. If you have used them, and know their value, tell your neighbors. If your grocer does not carry these goods, and will not order them for you, write direct to Snell's Scientific Laboratories, No. 56 Fifth Ave., Chi- cago, 111. ,and mention this book, and they will quote you price-. In the second place, we are to consider the putting of the cake together. TUTTING OF THE CAKE TOGETHER. There are two ways of studying any subject, one is to view it outwardly in its general aspect and proportion, the other is to analyze or separate it into its component parts. In the study of the structure of society T once thought there were many kinds of people, but upon more mature thought I have learned that there are only two kinds of people in the whole world, viz.: good people and bad people. It is true that there are many surface or artificial distinctions, but these two are structural and organic. When I NOTE— Snell's new number is 160 N. Fifth Ave . Chi< i HOW TO MAKE A PURE FOOD CAKE. 21 learned this important truth, that there were only two kinds of people, good and bad, and that all belonged to one or the other of these two kinds, or classes, I had a grasp of this subject that I never had before. I would have you study the subject of cake making in the same way. When you learn that there are only two kinds of cake, viz. : good and bad cake, and that all cakes belong to one or the other of these two classes, and that what makes one good and the other bad is not artificial distinction, but struc- tural and organic, as in the case of society at large, you have learned an important truth about cake making. In addition to this I would have you understand that all the different kinds of cake belong to just two families, the butter cake and the sponge family. SPONGE AND BUTTER CAKES. All cakes that have butter in have the general character- istics of the butter cake family, and belong to it. And all that do not have butter in them have the general characteristics of the sponge family, and belong to it. As in the family home, each child takes an individual name, to distinguish it from the other children, and yet all the children have the characteristics of that family, so in the butter cake family, and in the sponge family, the different cakes, like the children of the home, take individual names to distinguish one from the other, and to indicate its individuality. The first thing to ask is to what family does this cake belong, hav- ing determined this, we not only know its general characteristics, but we know the method of treatment that has produced it. All butter cakes are stirred in a circular manner, being careful to pursue this course until the batter is smooth; all sponge cakes are folded toward the center, and up, being careful to only fold until the sugar and flour are dissolved. Every stroke you give a sponge cake more than enough to dissolve the sugar and flour toughens the cake and reduces its lightness. I think I can safely say without fear of being called in question, by those who have tasted our cake, that it is not only superior, but a distinct family of cake from all others. In what respect are all our cakes alike? All regular size cakes are 22 HOW TO MAKE A PURE FOOD CAKE. alike in this respect, that they all take one cup and a quarter of gran- ulated cane sugar. These two families of cake are bound together by the same amount of sugar in all, but here their likeness ends. All the butter cakes of usual size are alike in this, that they take two cups and a half of pastry flour, one teaspoon cream of tartar, and one-half cup of butter, and one-half teaspoon of soda; all the sponge cakes are alike in this that they take one cup of pastry flour and one-half teaspoon cream of tartar. The names of the cakes in these two families, and their differ- ences, will be studied in connection with the formulas in their proper order. HOW TO MANAGE THE OVEN. In the third place we will consider the management of the oven. But to do this we must first take up the question of fuel. Artificial gas is probably the best to bake with, because the easiest controlled. Natural gas I would class second and gasoline third, while coal and wood I would put fourth and fifth choice, because it is harder to control the heat. To be able to control your heat is absolutely essential for successful cake baking. To those who burn wood or coal I would say make up a fire about like you would to bake bread, burn it out into coals, then either open your oven or turn on your cold air draft and cool it off. Now you should have heat enough from the coals in the fire box, and the steel or casting, to raise your cake without baking it. When it is nearly raised a light fire can be made to bake and brown it ; with a little experience you will soon learn how much fire you need in the first place to take your cake through the raising period, without baking it, and how much you need at the close to bake it without burning it. By pursuing this method you will be able to control your heat in nearly the same manner as gas. Whatever your fuel may be, remember that many a good cake has been spoiled by ha T ./ng too much heat. All cakes should be started as nearly as possible in a cold oven, and given a raising period before they are baked. If you raise your bread before you bake it, why should you not treat your cake just as fairly? NOTE— Baking with an Electric oven we have found to be ideal. We regard Gas and Electricity the future rivals for iiublic favor in cooking and baking. HOW TO MAKE A PURE FOOD CAKE. 23 The traditional statements heretofore printed in all cook books, setting forth that the oven must be hot to receive and bake a cake, as in the case of bread, are positively erroneous and mis- leading. ALL CAKES STARTED IN A COLD OVEN. Not only do we start all our cakes in a cold oven, but have kept them for eighteen hours in a mold before placing in an oven, and they raised more than ever before. Inseparably con- nected with this has grown up the old-school idea that the baking period covers the entire time that the cake is in the oven. To over- come this popular delusion and separate the raising and baking period is not only necessary for the largest measure of success, but to understand the laws of heat that govern the two periods. I give all my domestic science pupils this rule to guide them; all butter cakes should begin to raise in ten or fifteen minutes after being placed in the oven. All sponge cakes should show signs of raising in twenty to twenty-five minutes; if they do they will pass the raising period in the proper limits of time. If they do not begin to raise within this time, you should increase your heat, being careful not to get too much. We allow all butter loaf cakes thirty- five to forty minutes to raise and all loaf sponge cakes twenty-five to thirty minutes. This does not apply to layer cakes, which will raise and bake in less time. By confounding the raising and the baking period, in the popular mind, many fallacies have sprung up in regard to the danger of spoiling the cake if the heat should be interrupted. To show that the laws of heat governing the raising and baking period affect them very differently, I have but to remind you that you can not injure a cake by diminishing or increasing the heat, providing you do not get enough heat to cook the egg in the batter before it has raised to the required lightness; if you do, you have stopped the raising period and from now on the heat must not be interrupted or taken off. The heat is the power that forces the batter up to the baking period line, and this power must be kept there intact, until the batter is baked through so it can stand up; for if the heat is taken off or reduced, the batter will certainly 24 HOW TO MAKE A PURE FOOD CAKE. go down to where the power is, as the apple will fall from the tree to the ground. The law of gravitation controls the apple and the cake alike. If you find your heat is increasing too fast during the raising period, you must reduce it, or you will spoil your cake; if you find your heat has increased too much during the baking period you must not reduce it or you will spoil your cake. It is far better to cover up your cake and do the best you can to protect it from the excessive heat than to reduce the heat by turning it off. This clearly demonstrates that the law of heat governing the rais- ing period in its relation to the cake is very different to the baking period. In the first case if you have too much heat, you must reduce it or you will spoil your cake; in the second place, if you have too much heat, you must not reduce it, or you will spoil your cake. Therefore, to speak of the raising and baking period as one and the same, being governed by the same laws of heat, is erroneous, and until this error is cleared up in the public mind no progress can be made in the production of better cake. I use, and recommend to others, the celebrated Van Deusen cake molds, which require no greasing for any kind of cake. The ma- terial used must be proportioned differently for cakes 'baked in this way than if baked in the old-time greased mold. Less material is needed, for the batter can be used very much thinner, and hence secure a very much more delicate and healthful cake than by the old way. All cakes made by the method taught in the following pages are justly esteemed more healthful and economical. In fact, all of these cakes are made of the purest and best material and afford the most nourishing food in a concentrated form. ALL OUR CAKES SETTLE UP. As all cakes will settle when they cool off, if removed while they are warm, or if baked in a greased mold, they will settle down and make what is called a sad cake; but when they are inverted, and allowed to remain until they are cold, they will always settle up and will give you a light cake. Exceptions: Fruit cakes that are too heavy with fruit to invert and nut cakes where there is likely -%. .1 . Layer rakes are usually made so thin they do nut need Inverting to cool and may be removed uhilo hot. HOW TO MAKE A PURE FOOD CAKE. 25 to be oil from the nuts to reach the sides of the molds, and cakes that are under baked, or where too much shortening has been used, so they will not stand their own weight, should be set upright and never inverted. For all butter and sponge cakes, to be able to invert them with safety, is the ideal way of preparing the cake for the cake chest. Remember, if cake baking is to be a science, as well as an art, you must banish the idea that it is governed by luck or chance, and understand that it is governed by law, as much as the raising of a flower, or a hill of corn. The advantage to be derived by attending a domestic science school where these truths are taught that control success, and have so much to do with our home and family life, must be apparent to all. THE OLD AND NEW WAY OF MAKING CAKE. THE OLD WAY. In the old way of making a cake the first step in the perform- ance was to make a good, strong fire that would insure the oven being hot at the time the cake was ready to be placed therein. In all the cook books that have been printed for several decades the rule has always been to emphasize this point. Parrot like, writers of cookery have found it so much easier to say what others have said than to investigate the laws that govern and control success, and be guided thereby. After the fire is made ready the next step was to consider the environment of the kitchen. To make a good cake involved so much mystery and uncertainty that it wrought the housewife up to the highest nervous tension. Under the circum- stances it became easy to believe that noise and heavy walking across the floor would have a deleterious effect upon the cake. In fact, from the time the lien laid the egg until the cake was cold there was danger of spooks and hobgoblins getting you or the cake. At this point every anxious and prudent housewife would inspect the nursery to see where the children were. She either put them to bed or tied on their little bonnet- and sent them to the neighbors • THE OLD WAV OF MAKING CAKE" •Do yo u ""int in make my cake drop?" HOW TO MAKE A PURE FOOD CAKE. 27 lo play "while mamma makes a cake." It was further stipulated with the rest of the household that they must not come into the kitchen during the performance lest they "make the cake drop." The next step is to separate the eggs and prepare the rest of the material for the batter. If any of the readers of this chapter ever purchased a lottery ticket or took a chance at a raffle, you will recall what peculiar feelings of anxiety filled your mind when you fixed on the number that was to decide your fate. You knew full well there were so many chances against you to one in your favor, but you were willing to take this chance. In this spirit and attitude of mind the work of making a cake in the old way is begun. One lady belonging to the old school once said to me that she never had the courage to undertake making a cake but once in six months, and then it produced such nervous prostration that it took her six months to recover. Think of a man being married to a wife of this kind, and wanting good home-made cake; he only getting cake twice a year, and then having a sick wife between times. Is it any wonder the divorce mills have been kept busy? The teaching of domestic science schools and the cook books here- tofore published, have often been so vague and erroneous on this subject that they must be held responsible for this popular delusion that the process is governed wholly by luck and not by well-defined law. How common it is to hear a lady say "I always have luck," or "I don't have luck in making a cake." Reader, if you belong to the old school and still believe this way, it will be only natural that you should think that the materials that you are to use, the manner of putting them together, the mold the cake is to be baked in, and the management of your oven, have very little to do with the finished result. If luck governs and you have success, you will have it in spite of all this, and if you are foreordained from all eternity to fail, you cannot prevent it, do what you will. If you had an engagement to make cake for some important social function, you never could be quite sure of it until the cake is finished, for you never could know before hand what your luck would be. How much like a lottery the old method must seem upon reflection to 28 HOW TO MAKE A PURE FOOD CAKE. every one. The question of suitable material was rarely, if ever, considered under the circumstances. A lady in middle life who recently attended one of my classes said to me before the whole class: "I would hate to go to all the trouble you do to make a cake when they will eat it up right away." I said to her: "Do you make cake?" She replied: "I should say I do. I have been making cake these thirty years." I inquired: "How do you make cake?" She replied: "I take a pinch of this, a lump of that, a handful of the other, put it all together and stir it up. I make what I call a 'whack-up cake/ and it comes out right every time." I said to her: "Good, you belong to the old school." It must be confessed that the old school has produced some very excellent cooks who, by long experience, had their hand and eye so well educated that they could guess at proper proportions of material for a cake, and it was almost like measuring. But, where there was one who could do this successfully, there would be a thousand or more who would fail. This led to the conviction that what we need in order to procure a larger per cent of successful cooks and cake-makers is not to depend upon luck or guessing, but to measure your material and be accurate. It has been demon- strated that very much of the failure in cake making has been due to guessing and guessing wrong. I belong to the new school of thought, that teaches success is within the reach of every one who will conform to the laws that govern, and who will co-operate with the law, and not work against it, and hope to succeed. By the old method material is brought together in the batter for a cake out of that which is most convenient or accessible. Bread flour is used without any thought whether it is winter or spring wheat flour, or how it is milled. Sugar is used that may be in the larder without any thought whether it is pure or adulterated, or whether it is beet or cane sugar. Her "favorite baking powder is now taken down from the shelf, and two heaping teaspoonfuls sifted into the flour. The poor soul does not know (hat if she used pure cream of tartar and soda she could measure the teaspoons even, and save more than half. The next in order will be to apply to the batter in liberal doses the liquid extracts so commonly used. The process HOW TO MAKE A PURE FOOD CAKE. 29 must be rushed through quickly for fear something will happen to it. The cake pan is now well greased, the batter is put into it, and it is rushed into the oven, which is hot enough for baking bread, for have not the cook books all said put it in "at once." and see that the oven is hot. So much depends upon luck by this method that the feelings of the good housewife are now wrought up to the highest tension of anxiety. "If nobody comes to bother me," she mutters to herself, "I may have luck with this cake." Hark! There's a knock at the door. Her husband stands there with an armful of wood ready to come in to replenish the fire. He wants to help, but his good wife flies at him like a tiger in a rage, and says : "Don't you come in here or I'll take the rolling pin to you, for I am baking a cake, and do you want to make it fall?" Some of the old school authorities teach that if she looks into the oven for the first twenty minutes it will fan the cold air in and cause her cake to drop. During this time of anxious suspense about all the good wife can do is to stand on guard to keep offenders out of the kitchen. She has been taught to believe that any currents of air or any walking across the floor, or jarring, will cause her cake to drop, and write failure all over it. It is such a nervous strain. that men of the old regime hardly appreciate its significance. It is more fatal to domestic peace and happiness than the house clean- ing season. But, now the time is up and she ventures to look into the oven. She finds her cake baking and browning, but alas, the fire is declining, having exhausted its strength at the beginning, and her cake settles to the bottom of the pan. She jerks it out of the oven in a fit of rage and consigns it to the garbage can or tramps it under her. feet, and swears by the eternal she will never try to make another cake. But, after some reflection and the breath of cool air, she very wisely concludes that it is a bad resolution, and, like all others of its kind, it is better broken than kept, so she makes another trial. This time meeting with better success, though the table that evening was without cake. When it comes out of the oven she generally takes it out of the pan while it is hot and allows it to settle together with its own weight, thus destroy- ing, in a measure, its lightness, or she turns it wrong side up on a napkin and sweats it out. The latter process being fully as bad. 80 HOW TO MAKE A PURE FOOD CAKE. THE NEW WAY. The first thing a prudent person will do is to provide themselves with a measuring spoon, a kitchen spatula and a full set of Van Deusen cake molds that require no greasing for any kind of a cake. The next step is to select with wisdom and care all the materials that are to be used. She has made a careful study of her materials, and knows that there is an intimate relation according to the laws of chemistry between every part and the finished result. She under- stands the law of gravitation effects her cake batter while in the cake mold, the same as the falling of a sparrow. She uses formulas for the putting of her cake together that are rational and scientifi- cally perfect in the proportions. If she is making a sponge cake, she knows she must keep her batter thin, and use less flour than the recipe calls for if that particular flour will make it thick. If she is making a butter cake she knows the milk prescribed is used to thin the batter to the proper consistency. If the particular flour that she used leaves the batter too thick to get a delicate cake, she thins it with more milk. Now she places the batter in the cake mold, the children are standing by watching mamma and taking their first lesson in the culinary art. If they want to play, or her husband wants to come in with an armful of wood, or wants bo drive nails in the wall, it has no terrors for her. All can go mer- rily on, and she whistles and sings at her work. She places her hands on the slides of the mold to prevent them from jarring out, and pounds the batter down in the mold on the table many times before she places it in the oven. She belongs to the new school of thought in cookery, that advo- cates pounding children less and cakes more. She knows by prac- tical test that it makes the cakes better, and we believe that it will make most children better; and all this means a happier home. Now she puts the cake either into a cold oven, or as near so as possible, instead of a hot oven, as in the old way. She has learned from studying the laws of heat that a cake needs a distinct and definite raising period in a slow oven, and the strongest heat at the close during the baking period. She has learned that if she man- ages her oven according to this law that her cakes will raise very "THE 'NEW WAY' TO MAKE CAKE" Measure: list no baking powder; start all cakes iu a cold oven. 32 HOW TO MAKE A PURE FOOD CAKE. much higher and be more delicate in texture; and that they will never fall or settle at the close, during the baking period, as in the old way of managing the oven. During the raising period she sees to it that she has enough heat to raise her sponge cakes within twenty-five to thirty minutes and her butter loaf cakes in thirty- five to forty minutes ; then she increases the heat slightly and bakes and browns them in fifteen or twenty minutes. All layer cakes are treated the same way, only the time for the raising and baking periods may be considerably shortened. While the cake is raising she opens the oven any time and looks at it, as she has no fear or dread of the result. She sees clearly how the law of heat affects her batter quite different during the two periods. She keeps her cake from baking while it is raising to the required lightness by reducing the heat when it is necessary; but she never reduced the heat during the baking period, for she understands the power that forced the batter up to the baking period line had to overcome the law of gravitation ; and if she wishes her cake to stay up there until it is baked she must not reduce the heat. She sees the path clearly from beginning to end, when her cake is taken out of the oven and inverted ori the cooling table. Hence, she has no fear of spooks and hobgoblins affecting the finished result. She knows she can make a cake, and a good one, every time, and this makes not orAj the task a joy and delight to her, but it is contagious and spread/ through the whole family, and often through the neighborhood. She has learned that the little things make life, and the small things dilate into the great. The cake mold allows the air to cir- culate around the cake when it is cooling, and that prevents sweat- ing, and allows the cake to settle up instead of down, which always makes the cake light. She now removes the slides and takes the cake out with a knife, with the most bee tiful brown visible all over it. One man about sixty-five years of age stood listening to me talk one day about how to make a pure food cake. He went home and said to his wife: "We have been married for forty years, and you never made a cake I could cat without putting butter on it. I lis- tened to the Professor today, talking on oake baking, and I wish HOW TO MAKE A PURE FOOD CAKE. 33 you could go down to the school and get some pointers." Like a good wife, she came and got the "pointers" and invested a few dollars in a working outfit that was modern and up to date. She went home and studied the new method diligently, and put same to a practical test, to the great joy and delight of her home. I did not hear from her for about two weeks, when, to my surprise, and delight, she brought to the class for my inspection a large and beautiful "angel food" wrapped up in a basket, like a mother would an infant, to keep it from taking cold. I said to her, "Is this your first cake?" She replied: "I should say not; I have been making cakes for my family ever since I was here, but this is my first angel food, and I thought it so nice I wanted you to see it." It was beautiful, and such a cake as all would admire. She reminded me of what her husband said when she came to learn the new way, and said it had produced a great change in their home life. Before he used to come late to his meals and make excuses for going down town at night. Now he came home regular to his meals, and she could hardly drive him down town at night with a shot gun. He said to his wife: "We never had such eating before you got to making these cakes" ; and she said to me : "You may believe it or not, but I want to assure you that we have been married forty years and now we are living our honeymoon over again." I chal- lenge any novelist to depict a romance more beautiful and more enduring in its effect upon the home life, than the preparation of a pure food cake and other pure food materials for home use. BATTERS AND DOUGHS— HOW RAISED. Batters and doughs are quick bread mixtures. We have first a "poured" batter, second a "cake" batter, and third a "drop" batter. Doughs are divided under two heads, "soft" dough and "stiff" dough. Where yeast is not used in any of these, cream of tartar and soda should be used as a raising power. Cream of tartar is an acid salt prepared from the crystals called "argols." These form 34 HOW TO MAKE A PURE FOOD CAKE. on the inside of wine casks and wine vats, and is, therefore, a fruit acid. Carbonate of soda is baking soda. When an acid is added to soda in the presence of water or heat, carbon dioxide is formed, producing effervescence. If the right proportions are brought together a chem- ical union is formed that will be neither acid nor alkali. All sodas are alkalies. When this chemical union is formed in batters it should always be neutral. If you have any doubt on this point, you can test it with litmus paper. For this purpose have on hand some blue and red litmus paper, which can be procured at any drug store. If it is acid, it will turn blue litmus paper red. If it is alkali, which indicates excessive soda, it will turn red litmus paper blue, but by using the original measuring spoon composed of a quarter, half and whole teaspoon, and taking your measures even, all difficulty of this kind may be avoided, and shatters the last vestige of excuse for using baking powders; for the reason com- monly urged is, that a chemist in his laboratory can measure it more accurately than a housewife, or a hotel cook. While sour milk can be used with soda successfully, but as most housewives do not know how acid the milk is, and have no litmus paper to test their batter to ascertain if it is neutral when the carbon dioxide is formed in the batter by the union of the two, it is always more safe to use cream of tartar and soda. Remember, always the pro- portion is two of cream of tartar to one of soda. The carbon dioxide formed in the batter from the union of these two when the heat is applied causes it to expand, and this makes your griddle cakes light and porous. As cream of tartar is only partly soluble without heat, little of the gas is set free until the mixture is put into the oven. It then comes off rapidly, filling the batter or dough with bubbles, and making it rise higher and still higher. As the gas expands the bubbles will stretch until the walls become thin. When all this gas is set free the heat of the oven should be increased from the raising period bo the baking period. Therefore, you need very little heat during the raising period to set this gas free. If you have too much heat, as you surely will if you put your cake into a hot oven, a crust will form and prevent the cake raising to the required lightness. Always have a slow oven for the raising period: HOW TO MAKE A PURE FOOD CAKE. 35 but if this is continued too long the bubbles will break and allow the gas to escape and your cake to settle. If this occurs in either bread, biscuit or cake you will sacrifice its lightness. The foregoing chemical properties of pure cream of tartar and soda being true, is also true of baking powders. It therefore fol- lows that the teaching of all cook books heretofore (that you must put your cake into a hot oven like you would for bread baking) is fallacious, and has led to many failures in cake baking. Because of these errors in the cook books, and promulgated by teachers of cookery, that you need a hot oven to start your cake in, instead of a cold, or slow oven, as the author of this book teaches, there has been no progress in cake making hitherto. This is justly regarded as a great discovery the author has made, and is hailed with delight by thousands who have adopted this method. This introduces a new era in cake making. A FEW RULES TO BE OBSERVED IN CAKE BAKING. 1. Eggs must be fresh and cold. 2. In creaming butter and sugar the butter should be soft. Use a wooden spoon. 3. Never use a greased mold. 4. Never use baking powder. 5. See that all utensils and materials are at hand before beginning your cake. 6. Never use wine and brandies in baking and cooking, and thereby avoid the peril to others. 7. When through with each utensil, wash and return to its place, and thus save time and avoid confusion. Always remem- ber that "order" is Heaven's first law. 8. Never stir the milk into the creamed butter and sugar without the flour, as it will cause the butter to separate from the sugar and cause your cake to be coarse grained. 9. Every lady should study until she masters the principle in- volved in raisins; batter with cream of tartar and soda. 36 HOW TO MAKE A PURE FOOD CAKE. 10. Always use water or sweet milk where cream of tartar is used. 11. If layers bulge up irom the bottom of the pan while baking, you have too much heat. If this occurs while raising them puncture the gas with fork and let it out. 12. How to tell when butter and sugar are creamed. Sugar must be all absorbed by the butter, so that when you smooth it down with your kitchen spatula it will look like plain white butter. 13. If the layers are uneven, if removed from pan while hot you can set the pan on top of the cake right side up and put a weight on top and even the cake up before icing. It will not hurt it. The following formulas we have used successfully in our schools, and can recommend them to all who desire something that is both nutritious and healthful. As much depends upon the kind of cake, the flour used, the amount of shortening, and the altitude in which the cake is being baked, the rules given in this book are not to be followed blindly. Good judgment and brains must be mixed with every cake if you would have success. 1TOTE — In the higher altitudes the time given for raising and baking these cakes must be increased. THE THINGS I MISS. AN easy thing, O Power Divine To thank Thee for these gifts of Thine ! For summer's sunshine, winter's snow, For hearts that kindle, thoughts that glow. But when shall I attain to this — To thank Thee for the things I miss? Had I, too, shared the joys I see, Would there have been a heaven for me? Could I have felt Thy presence near, Had I possessed what I held dear? My deepest fortune, highest bliss. Have grown perchance from things I miss. Sometimes there comes an hour of calm ; Grief turns to blessing, pain to balm ; A power that works above my will Still leads me onward, upward still ; And then my heart attains to this — To thank Thee for the things I miss. — Thomas Wentworth Higginson. 37 38 CAKE RECIPES. SPONGE CAKES. OUR IMPROVED ANGEL CAKE. Whites of 8 fresh eggs, or one cup; 1 cup flour; y 2 teaspoonful 8nell s. Flavoring Powders; 1 teaspoon of salt; 1 % cups granulated sugar; % tea- spoonful cream tartar. First separate your eggs, putting the yolks in a bowl for future use, and whites in mixing bowl, to which add a teaspoonful of salt. Use the Van Deusen egg whip in a perpendicular position, being always careful to whip up anoj not down. Whip to a light froth, add the cream of tartar and whip until very stiff. Sift the sugar once, place it around the edge of mixing bowl and fold up towards the center until the sugar is dissolved. Sift flour five times, then measure, and fol.d it lightly through, to which has been previously added the flavoring powder. Fold the sugar and flour just long enough to dissolve both, and no more. Every stroke you give more than is necessary toughens the batter. Place in a cold or slow oven; it will raise in twenty-five to thirty minutes ; will bake in fifteen to twenty, with slightly increased heat. Note. — In all cakes where Snell's flavoring powders are used, they should be sifted with the flour. SUNSHINE OAKE. 6 fresh eggs; 1 cup flour; 1 teaspoon of salt; 1 % cups granulated sugar; half teaspoonful cream tartar; % teaspoonful Snell J s Flavoring Powders. First separate your eggs, putting the yolks in a quart bowl, and whites in mixing bowl. Take a revolving beater and beat the yolks up very stiff. Use the Van Deusen egg whip and whip up the whites as for angel cake. Whip up the whites to a light froth, add cream of tartar, and whip until very CAKE RECIPES. 39 stiff. Measure and sift sugar once, and place around edge of mix- ing bowl. Fold towards the center and up until sugar is dissolved, and no more. Add the beaten yolks and fold until smooth. Sift flour five times, measure, and fold lightly through, to which has previously been added the flavoring powder. Fold no more than is necessary to dissolve the flour and sugar. Place in a cold or slow oven ; it will raise in twenty-five to thirty minutes ; will bake in fifteen to twenty, with slightly increased heat. Note. — If desired, when the cake is removed from the mold you can scoop out, with a silver fork, the center and make a bird's nest of whipped cream and split almonds; or you can add Maras- chino or candied cherries to suit. This recipe can also be baked in two layer molds, iced, and served in cubes if desired. QUEEN ORANGE CAKE. 1 1 =4 cups of granulated sugar, 3 eggs; two tablespoonfuls of water; 1 cup flour, 1 -2 teaspoonf ul of Sneies Orange Flavoring Powder, 1 -2 teaspoonful cream of tartar, 1 teaspoonful salt, 1 -4 teaspoonful soda. First, separate your eggs, add the water to the yolks and beat stiff, then proceed as for "Sunshine Cake." Sift your flour with the flavoring powder and soda and fold in lightly ; as you have few eggs in this cake the soda is needed to make it light. Bake in two layers, will raise in twenty to twenty-five minutes, and bake in ten with slightly increased heat. Frosting : Grated rind of one orange, juice of a lemon mixed with enough confectioner's sugar to make a thick frosting. Slice one orange as thinly as possible, and put with the icing between the layers of the cake and on top. Note. — A cake that can be made in a hurry for an evening tea, and is delicious. N. B. — If desired for jelly roll, double quantity and bake in long dripping pan. Remove from the pan while warm onto a towel sprinkled with sugar, spread the top with jelly and roll immediately and tie. A TOAST. A health to the girl that can dance like a dream, And the girl that can pound the piano ; A health to the girl that writes verse by the ream, Or toys with high C in soprano ; To the girl that can talk, and the girl that does not ; To the saint and the sweet little sinner — But here's to the cleverest girl of the lot, The girl that can cook a good dinner ! — William Cary Duncan. 40 CAKE RECIPES. 41 BUTTER CAKES. GOLDEN LOAF. y 2 cup butter; 2 l / 2 cups flour; y 2 teaspoonfu! soda; */% teaspoonful Snell's Flavoring Powder; V/$ cups granulated sugar; 1 cup sweet milk; 1 teaspoonful cream tartar; 8 yolks of eggs. Sift flour once, then jneasure, add soda and sift three times ; cream butter and sugar thoroughly; beat yolks about half, add cream tartar, and beat to a stiff froth; add this to creamed butter and sugar, and stir until smooth ; add milk, then flour, and flavor, and stir very hard. Put in a cold or slow oven ; will raise in thirty- five to forty minutes, and will bake in fifteen to twenty minutes, with slightly increased heat. DARK SPICE CAKE. Note. — Use the "President" or "Golden Loaf" recipe, and add for each cake two teaspoonfuls of cinnamon and one each of allspice, cloves, ginger and grated nutmeg. GOLDEN LAYER CAKE. Use the "Golden Loaf" recipe; oven moderate. Will raise in fifteen to twenty minutes, and will bake in ten with slightly increased heat. Can be baked in two or three layers and laid up with any filling desired. WHITE SPICE CAKE. Use the "Silver Loaf" recipe and Snell's white spices, \ teaspoon- ful each cinnamon, cloves, ginger and nutmeg. If you want one "more prominent than the rest, use one teaspoon of it. Sift the spices with the flour and stir until smooth. Note. — The time given in these recipes for raising and baking layer cakes applies to three layer cake. For two layer cake the batter will be deeper, hence the time must be increased. 42 CAKE RECIPES SILVER LOAF Whites of 8 eggs; y 2 cup butter; 2y 2 cups flour; y 2 teaspoonful soda; 1/2 teaspoonful Snell's Flavoring Powder; V/$ cups granulated sugar; % cup sweet milk; 1 teaspoonful cream tartar. Sift flour once, then measure, add soda and sift three times; cream butter and sugar thoroughly; whip whites of eggs to a foam, add cream of tartar, whip until stiff; add milk, then flour and flavor and stir until smooth. Put into a slow oven ; will raise in thirty to forty minutes, and will bake in fifteen or twenty with slightly increased heat. Silver Layer: Use the "Silver Loaf" recipe. Oven moderate; will raise in fifteen to twenty minutes and bake in ten. Can be baked in two or three layers and laid up with any filling desired. PRESIDENT LOAF CAKE. 4 eggs; y 2 cup butter; 2y 2 cups flour; y 2 teaspoonful Snell's Flavoring Powders; % cup sweet milk; 1 teaspoonful cream tartar; y 2 teaspoonful soda; 1'/^ cups granulated cane sugar. Separate the eggs, putting yolks into a quart bowl. Cream butter and sugar thoroughly. Beat yolks to a froth, add one-half teaspoon- ful cream of tartar and beat until stiff, and stir in with the butter and sugar until smooth. Sift the flour once, measure, add soda and flavoring powder and sift three times. Whip the whites to a foam, add half a teaspoonful of cream of tartar, and whip until very stiff. Add milk to the creamed butter and sugar, then whites of eggs, now the flour, and stir until the batter is smooth. Place in a cold or slow oven. Will raise in thirty-five to forty minutes, and bake in fifteen to twenty minutes with slightly increased heat. I' resident Layer Cake: Use the ''President Loaf" recipe; oven moderate; will raise in fifteen to twenty minutes, and bake in ten with slightly increased heat. Can be baked in two or three layers and laid up with any filling desired. For a nut cake, add one cup of chopped nuts to the batter after they are floured. CAKE RECIPES. 43 CHOCOLATE LOAF CAKE— NO. 1. 3 eggs; y z cup butter; 2 l / z cups flour; V/$ cups granulated sugar; V/$ cups milk; 2 squares of unsweetened chocolate; y z teaspoonful soda; 1 teaspoonful cream tartar. Grate or shave your chocolate into a small saucepan, to which add one-quarter cupful of sugar and half of the milk. Place this over the fire in another vessel with hot water and stir until smooth. When it is thoroughly melted set aside, and when cool add the rest of the milk and stir until well mixed. Sift flour and measure, add soda and sift three times. Add one-half teaspoonful of Snell ; s vanilla if desired. Cream butter and one cupful of sugar. Sepa- rate the eggs and beat the yolks up with a Dover beater to a light foam, then add one-half teaspoonful cream of tartar and beat them until stiff, and stir until smooth with the creamed butter and sugar. Whip the whites until well joined, then add half a teaspoonful of cream of tartar and whip until stiff. Add the chocolate mix- ture, then the flour, and stir until smooth. Stir in whites of eggs last. Place in a cold or slow oven. Will raise in thirty-five to forty minutes, and will bake in fifteen to twenty with slightly increased heat. Note. — This can be baked in layer molds and laid up with chocolate filling and a boiled white icing for top. CHOCOLATE LOAF CAKE— NO. 2. Yolks of 8 eggs; 1'/i cups granulated sugar; y z cup butter; 2 l / 2 cups tlour; 1 teaspoon cream tartar; y z teaspoon soda; \y z cups sweet milk; 2 squares bitter chocolate; 2 teaspoons cinnamon; 1 teaspoon cloves; '/ 2 cup pounded almonds; y z cup chopped walnuts. Cream together one cup of sugar and the butter. Beat the yolks to a froth, add the cream of tartar and beal them until light and stiff. Sift the flour once, measure, add soda and sift three times. 44 CAKE RECIPES. Add the beaten yolks to the creamed butter and sugar, then spices and almonds, and stir until smooth. Now add the prepared choco- late and flour and stir until smooth. Dredge with flour the walnuts and stir these in well. Place in a cold or slow oven, using the Van Deusen loaf mold. This cake will raise in thirty-five to forty minutes, and bake in fifteen to twenty with slightly increased heat. Note. — Prepare the chocolate as in recipe for chocolate cake No. 1. WATERMELON CAKE. Whites of 8 eggs; Y z cup butter; % cup milk; 2 [ / 2 cups flour; 1 tea- spoonful cream tartar; y 2 teaspoonful soda; y 2 cup seedless raisins; 1'/i cups granulated sugar; y 2 teaspoonful Snell's Rose Flavor. Cream butter and sugar thoroughly, whip whites to light froth, add cream of tartar and whip stiff. Sift flour once, measure, add soda and flavor and sift three times. Add to the creamed butter and sugar milk, whites of eggs, and flour, and stir until smooth. Now take one-third of the batter and place in another bowl, which should be colored red with cranberry juice or any good fruit coloring. Dampen raisins and dredge with flour and stir in with the red batter, and if not stiff add enough flour to make the batter quite stiff. Use a watermelon mold that will hold about a quart. Grease the mold well with suet. Place the white batter in first, spreading it evenly on the bottom and sides of mold. This batter must be stiff enough also to keep its place. If there is any doubt about it, extra flour should be added before it is placed in the mold. Now place in the center the red batter, being careful not to mix it with the white. Before placing the cover on grease the inside. This can be cooked in a steam cooker or steamed in the oven by placing it in a pan of hot water, which should cover the mold. Or it can be cooked in a kettle of hot water on top of stove. Place something in bottom of kettle for the mold to rest on; excelsior or pasteboard will do. The same should be done if baked in the oven. CAKE RECIPES. 45 Steam for three hours in a covered vessel. Remove from mold while warm. Use the "Glace" frosting (see icings), adding thereto a few drops of pistachio nut coloring or some of the juice extracted from spin- ach; either of these will give a perfect watermelon green. RAINBOW CAKE (double recipe). Whites of 16 eggs; 5 cups pastry flour; V/ 2 cups sweet milk; 2 teaspoon- fuls cream tartar; 1 teaspoonful soda; 1 teaspoonful Snell's Flavoring Powder; 1 cup butter; 2y 2 cups granulated sugar. Cream the butter and sugar well, sift flour once, measure, add soda and flavoring powder, and sift three times. Whip the whites to a light froth, add the cream of tartar and whip stiff; add the milk, eggs and flour to the creamed butter and sugar and stir until smooth. Now divide this batter by placing it in seven layer molds. Use vegetable or fruit colors — purple, yellow, green, blue, orange and red — to color the batter the required shade, placing enough for this purpose in the batter in each mold, save one which is left for the white. Use a kitchen spatula and stir the coloring matter well in the batter. Now place in a cold or slow oven. It will raise in fifteen minutes, and bake in ten with slightly increased heat. When the layers are cold you can lay the cake up with different colored fillings, the colors being added to the boiled icing as each layer is placed, reserving the white for the top if you so prefer. By using taste and skill this will be a most beautiful cake. WHITE FRUIT CAKE. Whites of 10 eggs; 154 cupfuls granulated sugar; 1 cup butter; 2Vz cups flour; y 2 cup milk; 1 teaspoonful cream tartar; \/ 2 teaspoonful soda; "1 teaspoonful each Snell's white cloves, ginger, nutmeg and cinnamon; 1 cupful split almonds; 1 cupful white seedless raisins; 1 cupful candied citron or pineapple; y 2 cup Maraschino or candied cherries, sliced. Cream the butter and sugar thoroughly, whip whites to a light 46 CAKE RECIPES. foam, add cream of tartar and whip stiff. Sift flour once, add soda and spices and sift three times. Dredge fruit and nuts thoroughly. To the creamed butter and sugar add the milk, whites and flour, and stir until smooth. Add the fruit and nuts and more flour if needed to make the batter stiff. This cake can be baked in oven or steamed in a cooker. In a steam cooker it will take about three hours, and about one hour and a half in an oven, with a slow heat. MOLASSES FRUIT CAKE. 2J/2 cups flour; 1 cup raisins; 1 cup currants; 3 eggs; y 2 cup milk; y 2 cup butter; 1 teaspoonful ginger, cloves, cinnamon, and one nutmeg grated; 1 cup chopped figs; 1'/4 cups brown sugar; 1 cup molasses (New Orleans) ; a, cream. Add two tablespoonfuls of ginger and one of cinnamon, and stir in. Sift two cupfuls of flour :iii(l one teaspoonfui of soda until well mixed. Stir this in with ili rest until you have a soft dough. Roll out thin and cut into any desired shape. Bake quickly. 54 COOKIES AND DOUGHNUTS. 55 DOUGHNUTS. Cream together one cup of sugar and a half cup of butter; stir into this two well-beaten eggs, two tablespoonfuls of cinnamon and one teaspoonful of nutmeg. Add five cups of flour into which has been sifted one teaspoonful of cream of tartar and one-half tea- spoonful of soda ; stir in one cup of sweet milk. Use less flour if needed to make soft dough. Flour the board and roll dough nearly one inch thick, and cut with a cutter that has a hole in the center. To avoid working the dough over so many times, take one or two spoonfuls of the dougli onto the board at a time and roll and cut, then two more spoonfuls, etc., till you have used up all the dough. While you are cutting out the doughnuts you can have your frying kettle over the fire with some good leaf lard, which must be hot when you drop them in. Do not crowd too many in the kettle, as they fry best when they do not touch each other. As the doughnuts brown on one side turn the other side by lifting them over with a fork slipped through the ring. When done a nice brown remove with fork and lay on blotting paper to drain, then place more in the kettle, and before taking them out place those on the blotting paper on a large platter, etc., till you have them all fried. When perfectly cold place them in a stone crock and cover. Will keep a long time in a cool place. Olive oil may be used in the place of the lard GINGER SNAPS. Cream together one cupful of butter and one cupful of granu- lated sugar; stir in one cupful of New Orleans molasses, one table- spoonful of ground ginger, one teaspoonful of cinnamon, and add three cupfuls of flour into which has been sifted one teaspoonful of soda. Stir thoroughly and add flour enough to make a dough that can be easily rolled. Roll thin, cut in rounds and bake in a moderate oven. MISCELLANEOUS CAKES (Three old timers that cannot be inverted on cooling table) DEVIL'S FOOD LAYER CAKE. 2 cups darkest brown sugar; 2 eggs; 1 teaspoonful soda; y 2 CU P sweet milk; y 2 cup boiling water; y 2 CU P butter; 2 teaspoonfuls cream tartar; 2y 2 cups flour; a pinch of salt; y 2 cup grated chocolate. Place in your mixing bowl, the sugar, then butter, eggs, milk, cream of tartar and pinch of salt; mix these thoroughly, take one- half cupful boiling water, stir into this one teaspoonful soda and one- half cup grated chocolate; stir this into the other ingredients, sift flour once, measure and sift three times, and stir in until smooth. Bake in three layer molds. Filling: 2 cups dark brown sugar, % cup butter, % sweet milk or cream. Cook until it threads. Flavor to suit taste. POUND CAKE. 1 lb. butter; 10 eggs; 2 teaspoonfuls mace; 1 lb. sugar; 1 lb. flour. Cream the butter, adding sugar gradually, beating in the yolks of the eggs until thick, then add whites of eggs beaten stiff, flour, mace; beal five minutes. Bake one and one-fourth hours in a slow oven. If for fancy cake.-;, bake thirty to forty minutes in a large shallow mold. WEDDING 'FRUIT CAKE (DOUBLE SIZE). % lb. butter; 10 eggs: y 2 cup pure fruit syrup; 1 lb. citron; 4 lbs. rais- ins; 4 cups flour; 1 lb. brown sugar; 1 pint molasses; V 2 cup grape juice; 3 lbs. currants; '/ 2 oz. each, cinnamon, mace, cloves, and two nutmegs grated. Cream butter and sugar, beat eggs, then add them to the creamed butter and sugar with the other ingredients, and stir well. Line the mold with oiled paper, covering the top of the cake also. Bake in a moderate oven six to eight hours. This cake will keep for fifty years providing you don't eat it. X. B. — Those who prefer can substitute in place of syrup and grape, pure boiled cider. This will fill the extra large Van Deusen moid 56 FROSTINGS AND FILLINGS. WHITE ENAMEL ICING. Dissolve one-quarter tablespoonful powdered gum arabic in one-half cup of oold water. Add a half cup of granulated sugar and boil until it spins a thread from the end'of the spoon. Have ready the white of one egg whipped stiff and pour this mixture in and stir until well mixed. Flavor with half a teaspoonful of SnelFs Tropical Fruits and spread while warm on cake with a kitchen spatula dipped in hot water. YELLOW FROSTING. Proceed the same as in the recipe for "Marshmallow Icing," only use the yolks of eggs instead of the whites. SOFT BOILED ICING. Dissolve one-half a cupful of granulated sugar in one-quarter cupful of water, place over a slow fire and simmer till it will spin a hair from the end of a spoon. Have the white of one egg whipped stiff with one teaspoonful of lemon juice added. Pour the syrup gradually into the white, flavor with one-half teaspoonful Snell's lemon flavor, and whip till stiff enough to ice the cake. WHITE ROSE GLACE. Whip the white of one egg up stiff with one-quarter of a cup of confectioners' sugar; add ten drop- of lemon juice and whip for 58 • FROSTINGS AND FILLINGS. about five minutes. Flavor with rose flavoring powder. When finished it will be very white and fluffy. MARSHMALLOW ICING. Boil slowly together three-quarters cup of granulated cane sugar and one-quarter cup of water. Do not stir the sugar after it is dissolved. To determine when it is boiled enough, which is the vital point in making boiled icing, lift some of the fluid by dipping the point of a tablespoon in the bottom of the saucepan, and if it shows a hair on point of spoon after lifting out it is ready to stir into the white of one egg, which should be whipped up stiff before with one-quarter teaspoon of cream of tartar. Pour sugar slowly into the white of the egg and stir continually. Now add flavoring and whip until stiff enough to spread on. If a smooth, glossy finish is desired, put it on hot, or keep it thin with a few drops of water. Do not rub the spatula over it after it begins to set. or it will deaden the gloss. If a dull finish is desired, spread it on when it is about cold. This icing if made properly will have every appearance of marsnmallow, being hard on the outside and soft inside, which in cutting cake makes an ideal icing. If ornaments are desired, after this icing has well set, use a pastry bag and decorate with fresh icing, making such ornaments as you may desire. If you should happen to get your icing too thin to pile up good, thicken with confectioners' sugar. This will make a sufficient quantity for one cake. For the cake ornaments use cold icing recipe. CARAMEL ICING. Put one-half cup dark brown sugar into granite basin with one tablespoon of water and burn black. Then set away to cool, when it is ready for use. This can be kept for stock. When you wish to make the icing pour a little cold water on burnt sugar (which always keep in the basin in which it is burnt), then pour off and thicken with XXXX confectioners' sugar and spread on the cake. Note. If you waul ;i strong caramel and dark shade, let the wuler stand a while on the burnl sugar. FROSTINGS AND FILLINGS. 59 EGGLESS ICING. Take one cupful of XXXX confectioners' sugar and two table- spoonfuls of milk ; beat thoroughly and spread on your cake, which should be cold. The icing will whiten after it has stood a little while. You may color it with pink sugar or chocolate if you like. Flavor to suit. CHOCOLATE ICING. Two squares of chocolate, grated, five tablespoonfuls granulated sugar, three tablespoonfuls boiling water. Stir over a moderate fire until smooth and glossy, and spread on cake while warm. PLAIN FROSTING. The whites of two eggs and two cups XXXX sugar, the juice of a lemon or orange added. Beat well the whites of the eggs, adding the sugar to stiffen in small quantities; continue until you have beaten the eggs to a stiff froth ; it will take about one-half hour if beaten well all the time; if not stiff enough then, add more sugar; spread carefully on the cake with a kitchen spatula, dipping the knife in cold water occasionally. To color icing yellow, put the grated peel of lemon or orange into a piece of muslin, strain a little juice through it, and whip it into the other ingredients. Straw- berry or cranberry juice colors a pretty pink color. GLACE FROSTING. Put three-quarters cup granulated sugar and one-quarter cup water in small saucepan. Stir over fire until sugar is nearly melted. Take the spoon from the pan before the sugar really begins to boil, NOTE— If v. 11 want more ^:...ss in the " Chocolate Icing " add one hall' teaspoon of butter. (50 FROSTINGS AND FILLINGS. because it would spoil the icing if the syrup were stirred after it begins to boil. After boiling gently for five minutes, add one-half teaspoonful of Snell's vanilla flavoring, but do not stir; then set away to cool. When the syrup is about lukewarm, whip until thick and white. Put the saucepan in another with boiling water, and stir until icing is thin enough to pour. Spread on the cake quickly. CHOCOLATE GLACE. After making the "Glace Frosting" dissolve in two tablespoon- fuls of boiling water one square of chocolate and stir into "Glace Frosting." FIG FILLING. Use one-half pound of figs, one-third cup of sugar, one4hird cup- ful boiling water, and one tablespoonful lemon juice. Chop the figs up fine and mix with the sugar and water, add the lemon juice and cook in double boiler until thick enough to spread. COCOA NUT FILLING. Use the whites of two eggs, fresh grated cocoanut, and XXXX sugar. Whip the whites until stiff, adding enough XXXX sugar to spread. Spread this icing over the cake, and sprinkle quickh with cocoanut. STRAWBERRY FILLING AND SHORTCAKE . Beat the whites of two eggs lightly, add four tablespoonfuls pow- dered sugar, and then beat until stiff. It is then ready to be spread between the layers of the cake. Mash the strawberries slightly and place thorn on the filling between the layers. Raspberries, bananas or peaches may be used in the same man- ner. To be used with the one-egg cake recipe or r biscuit dough baked FROSTINGS AND FILLINGS. 61 in two layers; first coating dough with butter between layers so as to separate easy. PEANUT BUTTER FILLING. Use one heaping tablespoonful of "Peanut Butter," cream with five tablespoonfuls of milk, add XXXX confectioners' sugar un- til thick enough to spread on cake. Stir until smooth. This makes an elegant filling and may be also used for the top. Note. — This peanut butter is sold by most grocers. If this can- not be secured, you can prepare your own from the roasted peanuts. Pulverize as much as you desire in a mortar and mix to a paste. ALMOND FILLING. ' Blanch one cupful of almonds. Add to the nuts one-quarter cupful sugar and pound to a smooth paste. This can be added to the boiled icing, in which case it would be well to flavor it with almonds. CUSTARD FILLING. Put the yolks of four eggs into a small bowl, then add one-half cup of sugar, four even tablespoonfuls of cornstarch, flavor to suit. Stir altogether until smooth. Heat two cupfuls of milk until it boils, add the mixture and stir until thoroughly cooked. Note. — For "Walnut filling" see page 48. HOW TO MAKE A LOAF OF BREAD In making a good loaf of bread, as in making a good house, the first thing thai should be considered is the material to be used. If we are ignorant or indifferent in regard to that, the finished product will reveal the fact. A great deal has been said and writ- ten on different flours. The question has been discussed pro and con, "How should wheat be milled to produce the largest amount of nutriment for the physical wants of man?" The friends of the white loaf and the advocates of graham flour have been divided into two hostile camps: the friends of graham flour maintaining that the whole of the berry should be ground up and served to man in his loaf of bread as provided by nature. That is, taking out the bran and the germ as they do in milling white bread flour, the most valuable part for nutrition in building up waste tissues, is lost, thus reducing its value very materially as a food product. They even go so far as to say any person trying to live any length of time on white flour bread will in a short time die from lack of nourishment, and yet wheat is recognized everywhere as "queen of cereals," because as such it contains in almost exact proportions the nutritive elements demanded by the human system. The human body demands from the food daily about 100 grains of protein, 50 grams of fat and 450 grams carbohydrates. Under the term "fats" we include the fat of meats, oils, butter, bird. etc. Carbohydrates is a term covering a number of substances, but the chief ones with which we are concerned are sugar and starch. Protein refers to a class of substances which have nitrogen in their composition, and include the white of eggs, lean of meat, flesh of fish and gluten of HOW TO MAKE A LOAF OF BREAD. 63 wheat, and is covered by the expressive term commonly used, "flesh formers." The fats and carbohydrates supply heat to the body and energy or force. The principal function of protein is to supply muscular tissue, although it does supply some heat or energy. Ex- tensive experiments both by the government under the direction of the pure food commission, and state chemists under the direction of the state agricultural societies, gradually have reached certain conclusions and arrived at fixed standards by their researches with which the unscientific world is unfamiliar, but which have an important value from a nutritive and economic standpoint. They have decided beyond further question that neither the fats nor carbohydrates can replace protein as a muscle builder. Understand by protein we mean those foods having nitrogen in their compo- sition can alone build muscle tissue, and the flour or foods lacking the essential proportions of this substance required by the body are likely to cause disturbances that will imperil the health and derange seriously the delicate machinery of the human system. The advocates of white flour admit that it is true that the whole wheat contains more protein than white flour ; but they reply, "We live not by what we eat, but by what we digest." "We can eat hay, but not digest it." They claim that the protein in the bran and so-called aleuron layer is enclosed in cellulose walls; human beings cannot digest cellulose, and therefore the enclosed food is not available to us. Because of this the white flour advocates claim that they are right in throwing out the germ and aleuron layer with the bran, and feeding it to stock, as being more suitable food for them than for man. I have always thought, and still maintain, that the whole truth is never to be found in the extreme view on either side of any question. In this it is more safe to take the "middle of the road." I therefore prefer neither the graham flour nor the white flour for bread, but would recommend the whole of the wheat flour. Many people who are troubled with constipation will find the use of the whole of the wheat in their bread will be much better for them than drugs, as the outer bran is removed and only the 64 HOW TO MAKE A LOAF OF BREAD. inner bran is left in the Hour; hence, the whole of the wheat flour will be less irritating to the intestinal canal than the graham flour and yet will promote peristaltic action and overcome the constipa- tion produced by eating the white loaf. The laity will do well to remember that it is not "what we eat," but "what we digest and absorb," that renews our youth and builds up the waste tissue caused by the round of daily tasks. As with every other food, I would say of bread, eat what agrees with you. It is a well-known fact that what is "meat for one may be poison for another." There is no doubt that excellent bread can be made from the Western spring wheat flours, and it is claimed for them that they contain 3 per cent more protein than the winter wheat flours raised in the Middle and Northern states. Every bread maker must understand in using a spring wheat flour that the wheat is harder, due to the dryness of the climate and the altitude in which it is raised, and the flour will require, because of this, much more moisture in the shape of water or milk than the winter wheat flour, in making the dough for the loaf the same consistency. Therefore, no iron rule can be laid down in regard to the amount of moisture to be used, unless we know what flour you are to use. To secure the besi results, brains and good judgment must be mixed with your loaf. A few general rules may not be amiss as a guide to the inexperi- enced. The first rule and one that we wish to place at the top as most important from a sanitary standpoint, is absolute cleanliness. Finger nails should be examined as well as the vessels used, and the material to be used in them. Be sure they are all in prime condition. Flour should be kept in a cool, dry place. It should be warmed before using, and brought to the same temperature as the milk and water, which should be about 78 degrees. If you will remember that the temperature of the body is over 95 degrees, you will understand that the dough should always feel cool to the hands. Avoid all draughts caused by open doors and windows, while mixing your sponge or kneading your bread and placing it in the pans, and especially when placing it in the pans, for if it receives a chill at this time it will never recover. HOW TO MAKE A LOAF OF DREAD. 65 When shaped into rolls or loaves, cover with a cloth, and if the temperature is liable to change, place it on some elevated shelf in a tin bread box and cover heavily. The temperature should never be less than 75 degrees or more than 100 during the raising period. Sponge should never raise but once. In mixing the sponge beat vigorously, while it is soft, to fill it with air bubbles. The temperature determines the time in which the sponge will raise ; upon the mixing of the dough depends the lightness of the bread. If the sponge is set the night before the bread is baked, it should be made with cold water or cold milk after it has been -raided. If set in the morning the milk should be scalded and the water warm. If you find you must shorten the raising period to get your bread done, do not increase the temperature, but double the amount of yeast. Your bread will not be so good, but better than if you had it get too warm. Do not let it over raise; especially when shaped into rolls or loaves; if you do, you will damage your bread. Do not mix it too stiff in the bowl, but use enough Hour so it will be sufficiently stiff, and will require no more when removed to the bread board. Remember that a soft dough makes a better loaf of bread than a stiff one. If your bread does not raise fast enough, set the crock in warm water. This will give it an even temperature, for warm water can be added from time to time to keep it so. Bread should double its size at the first raising in three hours, and the second, in one hour. . After raising first time, punch down, and let raise for another hour: then shape into loaves, place in greased pans, cover and set in warm place, and when light put in oven to bake. When trie loaves are ready for the oven, scatter a spoonful of flour on paper and set in the oven. If it takes a good brown color in five minutes, the oven is right for baking. MIXING THE SPONGE. The following recipe will make six loaves of bread. If you do not use home made yeast, dissolve the quantity given is enough for one pie. One-quarter teaspoon cream of tartar and soda (equal parts mixed) may be added if desired. Use any filling desired with these pic crusts. In making any kind of a fruit pie, to prevent the juice from soaking through coat the bottom crust with the white of an egg. MINCE MEAT. Four pounds of lean boiled beef chopped fine, tw T ice as much of tart apples chopped, one pound of chopped suet, three pounds of seeded raisins, two pounds of dried currants, washed and thoroughly nicked over, half a pound of minced citron (if liked), two pounds of dark brown sugar, one quart of New Orleans molasses, two quarts of sweet cider, one tablespoonful each of salt, pepper, mace, allspice, cloves, two grated nutmegs and four tablespoonfuls of cinnamon. Heat in a granite or porcelain lined kettle, stirring often to mix it well. Just before removing it from the fire add three pints of good boiled cider. Pour into a crock and when cold cover tightly and set in a cool place where it will not freeze, but be kept perfectly cool. This will keep for a long time. MINCE PIE. Line a pie plate with rich pastry, fill with mince meat, wet the edges of the under crust, place on the upper crust, press the edges together, flute with thumb and finger, make holes in top crust for vent with a fork, and bake in a quick oven till a nice brown. If you wish you can make up a dozen of these pics at a time, as they will keep in a cool place, and warm them in the oven as you want to use them. LEMON PIE. Two-thirds of a cup of granulated sugar, one tablespoonful of flour, the yolks of three eggs and white of one, beaten stiff, the juice and 80 HOW TO MAKE A PIE. grated rind of one lemon. (In grating the lemon, be sure and just grate off the yellow part, and then remove the thick white skin, then grate the lemon and press out all the seeds which remove, as these and the w T hite skin are very bitter.) After stirring the sugar, flour, ego- and lemon juice together, add two-thirds of a cup of cold water and stir smooth. Line your pie plate with a good crust, pour in the mixture and bake in a moderate oven. When done remove and add a meringue made from the whipped whites of the two eggs and half a cup of sugar. Spread on nicely with a spatula, place in the oven and brown a light brown. This amount will make one pie. CUSTARD PIE. Beat four eggs well, add one-half cup of sugar, quarter of a tea- spoon of salt and one quart of sweet milk. Bake with under crust only. Bake in slow even oven. If allowed to boil it becomes watery. This w r ill make two pies. COCOANUT PIE. One quart of milk heated to boiling, pour over two cups grated co- ooanut, two tablespoon fuls of butter, four eggs and one-half cup of sugar. Bake in moderate oven. If a meringue is desired, the white of one egg can be set to one side and used after the pie comes from the oven. Whip the white stiff and add one-quarter of cup of sugar, spread on top of the pie, return to oven and brown slightly ; sprinkle with grated coooanut. It will make two pies. APPLE PIE. Line a pie plate with rich pastry, and fill with sliced tart apples. Sprinkle quarter of a cup of sugar over, and dot with small piece- of butter and sift over a little grated nutmeg. Cover with a sheet of pastry with openings cut for the escape of steam. Wet the edge of the under crust before placing on the upper, press the edges together and cut. Bake a nice brown. HOW TO MAKE A PIE. SI PEACH PIE. Peel, stone and slice ripe peaches. Line a deep pie plate with pastry, and lay the peaches in this. Sprinkle thickly with sugar and fit on an upper crust, and bake a nice brown. If liked, whipped cream may be served on each piece. CHERRY PIE. Wash and stone the cherries, and fill a pie plate lined with pastry, sprinkle over them one cupful of sugar, sift over a tablespoonful of flour, dot with small bits of butter, fit on the top crust and bake. Where the fruit is very juicy, it is best to coat the lower crust with beaten egg before putting in the fruit, as this prevents the juice from soaking the crust. RHUBARB PIE. Thoroughly wash and wipe dry stalks of tender rhubarb, slice, and fill pie plate lined with pie crust. Sprinkle with a thick layer of sugar. Sift a little flour on top, place on the top crust and bake slowly. If the very tender rhubarb cannot be had, it is best to strip the skin off before slicing. SWEET POTATO PIE. When the potatoes are dry and mealy take one quart after they have been pared, boiled and mashed, one quart of milk, four eggs, salt, nutmeg, cinnamon and sugar to taste. Bake the same as squash pies. If the potatoes are very moist use less milk. This will make four pies. PUMPKIN PIE. To prepare the pumpkin, cut in halves, remove the seeds, cut in moderately small pieces, and bake in the oven till done. Then 82 HOW TO MAKE A PIE. scrape from the shell, press through a colander. Take one pint of mashed pumpkin, one quart of rich milk, one and a half cups of sugar, four beaten eggs, one teaspoonful of salt, one tablespoonful of ginger and one of cinnamon. Pour into a pie plate lined with good paste, and v ^ke slowly. This will make three pies. BANBURYS. One cup of seeded raisins and one cup of seeded dates chopped fine, one large cracker rolled fine, juice and rind of one orange, 6ne cup of sugar, one egg slightly beaten. Mix well together. Roll out pastry same thickness as for pie, cut with a large biscuit cutter. Put one tablespoonful of the mixture on each piece. Moisten the edges of paste with cold water, one-half way round, fold over and press the edges together. Prick the top of banbury with fork, and bake in moderate oven till a nice brown. If not acid add juice of one lemon. A Review of ' Marion Harland" on Cake Making. In the Chicago "Record Herald" of Feb. 6th, '08, under a large display head, "SCHOOL FOR HOUSEWIVES" appeared the following instructions on home cake making. "To cream butter and sugar is to rub the two together in a bowl to the consistency of thick cream. Do this with a wooden or silver spoon and keep up the motion until the mixture is smooth and in color many shades lighter than when you began. It should look like a cream colored meringue when ready for the next stage of operations." I would not review Marion Harland on cake making if it was not for the fact that this paper has gone into so many hundreds of thousand homes, and is so very misleading in its character. The prominence of the paper and writer render it all the more dangerous for the American home. Marion Harland has been an authority on cookery forty years and is entitled to be recognized as a leader of the old school. Please read again carefully about creaming but- ter and sugar, and then answer this question. Could any one living by reading that description, tell when butter and sugar is creamed? Just preceding this she tells you to have your pans greased. This also shows she belongs to the old school. Both these ideas are so antiquated that they belong to the ox cart and the jolt wagon days of our forefathers. The New Thought in cake making is to never use a pan that needs to be greased. All cakes need the support that comes from clinging to the pan. The New School of thought teaches that butter and sugar are creamed when the granules of sugar are all absorbed by the butter. Smooth it down with a kitchen spatula and if it looks like plain white butter it is creamed 83 84 MARION HARLAND ON CAKE MAKING The temperature of the hand is much better for creaming purposes than any spoon, in doing this work properly you lay the founda- tion for a successful butter cake [f it is not well done the butter and sugar will separate, the butter will go to the bottom and the sugar to tli«' top and form what is known as a granular cake She tells yon to sift the flour with the baking powder. We tell you to never use baking powder. After beating the eggs up she tells you to "stir in quickly" the milk. 1 supposed every cake maker in both the old and new school knew that such a course would cause the butter and sugar to separate and ruin the cake. The milk should never be stirred until the flour is added. She further says to beginners, "do not try your apprentice hand in the fine art of cake making upon a loaf. Begin with layers baked in shallow pans, with filling of some kind between, or with small cakes baked in pate-pans. Care and experience are essential to success in mak- ing and baking large loaves of cake." You will notice that she says beginners should not try their "apprentice hand" on loaf cakes; that '•experience is essential to success*' etc. It' you cannot begin until yon get experience, how in the name of common sense are von going to get the experience? Such teaching is not only absurd, but the acme of folly. It is like saying to a child 'you must not try to walk until yon have had experience." Under that kind of teaching no one would ever walk. What a spectacle the world would present crawling on all fours! The New Thought teaches accurately and definitely how to select the right material, how to combine it in proper form and how to manage your oven so that any child ten years of age with strength sufficient, can make any cake from start to finish. Cake making is now reduced to a science and a system. In regard to the oven she further says: "You must have sustained heat for your cake, an even temperature from start to finish." This is absolute lolly. It has led to more disas- ters in cake baking than any one thing. The New Thought teaches that you should start all cakes as near as possible in a cold oven, that the raising period should he separated distinctly from the MARION HARLAND ON CAKE MAKING. 85 baking as in bread making. In other words that you do not need baking heat until the cake is raised to the required lightness; and then slightly increased heat will bake and brown it. She further says: "Test your oven by holding your bare arm in it while you count twenty slowly. If it does not burn your arm you may put the cake in," but if it does burn your arm she does not tell you what to do. That is like the old way of teaching how to tell a mushroom from a toadstool ; eat it and if it kills you it is a toadstool, and if it does not kill you it is a mushroom. She further says : "Lay a sheet of thick white or brown paper over the batter for the first half hour." This, she says, is done to hinder the formation of a crust before the heart of the cake is cooked. I think this clearly proves thai she intends the oven to be hot enough to bake from the first. This is the first time I ever heard of cakes being "cooked" in the oven. I suppose she means baked ; and yet such confounding of terms is very misleading on the part of the teacher. In making frosting for the cake she says, "Put it on by the spoon- ful letting it run from the top down the sides." She says, "Dry in a sunny window." Suppose you did not have any sunny window then I suppose your icing would never set. The New Thought teaches to make your frosting so it will pile up and lay where you put it. Any one who has had any experience in making icing knows that is just what you don't want, viz. an icing that will run down' the sides. With such teaching as that on cake making is it any wonder that young ladies have turned away from the domestic arts to look for more congenial employment? It is about as clear as mud. How a great paper like the "Record-Herald" could afford to print a page in their Sunday issue of such -slush" for intelligenl people to read is a mystery that can only be explained by the edit' r Baking Powder Doomed. Phe education of our people through our "Pure Food Reform Clubs" Ihe publishing of the facts about all baking powders in our literature, and how to bake with pure cream of tartar and soda, and ladies do their own mixing, has sounded the doom of all baking- powders. Prof. Eastman's book, " How to Make a Pure Food Cuke, a Loaf of Bread and a Pie," was the first and only book for some time to give the people the facts about the great evil of making and using baking powders, and how to do away with them entirely in cooking and baking. This cause was taken up by the "National Pure Food Health Club Association," and lias become a promi- nent part of the Food Reform Movement. If baking powders were harmless, the relative cost of them compared with pure cream of tartar and soda would doom them. baking powder bill for families of the United States for one year, not including amount used by Hotels, Bakeries, Restaurants, etc. : estimate on population of 80,000,000, allowing four persons to a family, (the usual way to estimate) we would have 20,000,000 families. A conservative allowance for each family would be one pound per month. Large families would use twice this amount. But at one pound per month, twelve pounds would be used per year. At ~)0 cents per pound, each family would spend $6.00 per year for baking- powders. Now multiply your 20,000,000 families by $6.00 and you have the enormous sum of $120,000,000 spent annually by tin home providers of the United States for baking powders alone. If we were to include Hotels, Bakeries and Restaurants, I estimate il would 86 BAKING POWDER DOOMED. 87 double this amount, In our estimate we do not undertake to com- pute thedamagt to health caused by the adulterations, such as alum, marble dust, gypsum, etc.. found in these proprietary preparations, hut we know it is alarming. One of the best known physicians of Cleveland, Ohio, told the writer recently : " The adulterations found in foods of our day was directly responsible for appendicitis and the large horde of nervous disorders. No doubt among the enemies of our health and home, baking powdi rs lead them all." If we consider the health and finan- cial feature of this problem', we are appalled at the magnitude of [it. Such an evil should be forbidden by law, but if the 'baking powder trust has so much money that they can prevent any such legisla- tion, then our only recourse is to publish the facts in our literature and from the Rostrum, and teach our people to avoid it as they would a pest-house. I am sure the people will never consent to this outrageous expenditure when they once learn how to bake without it. In our Schools and Club Work, we teach them how. If American families spend $120,000,000 annually for baking pow- ders and the Hotels, Bakeries, Restaurants, etc.. spend as much more, and if we leave out of our estimate the injury to health, loss of time, doctor and drug bills and at last burial expenses, (all of which must be paid) if we leave these last items out of our esti- mated cost, we still have the modest sum of $240,000,000 to pay. Other nations that allow the manufacture and sale of tin's class of goods must pay their tribute t<> this octopus. THE BAKING POWDER HABIT is more insidious and destructive than any other national vice; be- cause it attacks the home and is administered by fair hands, that should be lifted in blessing and not with potions of poison. This enormous robbery, this blighting, withering curse, does not come upon the rich alone. The bulk of if falls upon the great middle '•lass, who toil, for they are always in the majority. It comes upon the poor laboring men of our country, who should be protected and not robbed. 88 BAKING POWDER DOOMED. Is it any reply to this to say there arc cheap baking powders for the poor as well as high priced ones for the rich. The Pure Food Commissioner of Illinois (Sec report 1905.) had sixty-nine different brands of baking powders analyzed by two chemists of Chicago, (a man and woman, both working separately.) Sixty-nine different kinds — (covering the well known and the ob- scure.) Surely a fair and representative test, and this is their report: "None pure; all adulterated; average per cent. 100." Think of this ! What an awful arraignment of your favorite baking powder. One-half of every can you buy is worthless, if not poisonous. Remember, paid odoertisements about these marvelous compounds are not sworn statements, and if they were they would not change the chemist's analysis. The pure food laws are evaded by plain lying and the art of deception, and all for the dollar. The way the law now stands you can lie all over the label on the package, pro- vided you will tell the truth somewhere about what is inside. By searching, it is easy to find on most labels, evasive or contradictory statements. Sometimes the truth is told about alum being used, but it is to be found under the lid, where it would not be observed in removing the cover. Sometimes it is printed in the technical language of chemistry, where lime and alum arc used, to deceive the masses. Lime is also used to plaster houses. To call it "clorate of calcium" does not make it less harmful. To call alum " anhydrus basic sulphate of alumina " does not change it from being a cheap mineral acid made from clay. It can never be a harmless substitute for pure cream of tartar, a fruit acid. Alum is a powerful astringent. it is used to fix colors iu dyeing establishments, and to tan some kinds of leather. Are we wrong then in saying, if you want your stomach tanned in good shape for the undertaker, go on using baking powder*/ If you don't want the expense and sorrow, qui I using it. to-day and forever. It is no answer to say, "But some are better than others." " We use the best." 1 low do you know you do? BAKING POWDER DOOMED. 89 According to chemical analysis they all rob you. Is it right for you to consent to be robbed? When people are educated to look this giant evil squarely in the face, we believe they will quit using it, You cannot be a consistent 'pure food advocatt and do so. But do you say, "I make my own, hence I know what is in it," The very firm •• baking powder," is only another name for adulterated cream of tartar and soda, for some filler must be used, if it is only corn starch, to keep the two from crystalizing. Then why make baking powder at all, and put yourself in such a bad class. Do you say you do it because it is easier to use it that way than pure cream of tartar and soda? We say not so, when you know how to use the two. OUR REMEDY FOR THE EVIL. Buy pure cream of tartar and soda by the pound or half pound. Learn how to measure and use it of us. Then you will have no failures and save over three-fourths of your baking powder bill. All your food will taste better and be better. You can buy pun cream of tartar and soda in any good grocery store, for thirty-five to forty cents per pound for the cream of tartar and eight to ten cents per pound for your soda. Then you have two pounds of raising power instead of one pound of baking powder for forty-five to fifty cents per pound. In cream of tartar baking powder, if there were no adulterations in it, you would still payforty-five to fifty cents per pound for the soda in it, You can buy the cream of tartar for fifteen cents less per pound than in baking powder, and your soda for one-fifth of what it cost you in the best brands of baking powder. Why pay fifty cents per pound for soda just to get baking- powder companies to mix it for you, and run the risk of the adul- terations added to make it weigh, when you can learn from us for a small sum of one dollar, and do your own measuring and mixing? There is no use for us to teach you the evil of the "Baking Pon- der Habit," unless we teach you how to use cream of tartar and soda instead. Our way is the old way improved. We use the quarter, half and whole teaspoon to measure with. Then we arc always accurate and have no failures. Guessing, and guessing wrong 90 BAKING POWDER DOOMED. for thirty-five cents by mail, and our book in cloth cover, "How to Make a Pure Food Cake, a Loaf of Bread and a Pie," $1.25. This is the only book in print that teaches you how to bake pure food things scientifically. How to make them with cream of tartar and soda, and save at least three-fourths of your baking powder bill. Instead of American homes spending $120,- 000,000 annually for baking powders, it will be $30,000,000 or even less. This vast sum of $00,000,000 annually is now lost. It is sent off to New York and other centers for this dreadful habit of waste. It yon adopt our way, it will be kept in circulation at home. It will help to clothe and educate the children. ' It will help pay the rent. OUR REFORM if adopted by the American housewife, will liberate these millions of dollars and keep them in healthful channels of trade. Our method will greatly improve the dinner-pail of the working man. Pure foods and good cooking will give men better nourishment and thereby help to cure the drink evil. On; remedy can be installed in every American home, for one dollar for each home. Think what a vast power this is for good and the small sum it takes to promote it. We have already put it in a few hundred thousand homes, that are now rejoicing. We want you, dear reader, to help us put it in all the rest. Then and only then, will this giant evil (baking powder) he destroyed. Let us appeal to yon then, as a pure food advocate, as a home-lover, as an educator, as a 'philanthropist, as a patriot, help us to stamp out this evil from the earth. Then the future generations may grow up strong and free. Address National Pure Food Health Club, 160 N. Fifth Avenue, Chicago, 111. NOTE— If you want the l>ook aent l>y mail, add ten rpnts for mailing. Measuring Spoon by mail, add ten cents tor mailing. Total $1.80, money order or bank draft. SUPPLEMENT CHAPTEE ONE. The Human Body, and How to Care For It. The human body is the grandest and most wonderful creation o\ God, the greatest piece of mechanism, an atom in space, a mere molecule of matter, held to the earth by force we call gravity ; thai moves and utters sounds, that can be understood, that thinks, that anticipates things to come; that remembers things that were, and that struggles with another atom for place and power. The brain composed of over three billion nerve cells, upon which it de- pends for place, position, and daily bread. Of GOO known as the cerebrospinal nervous system. The brain in the head acting as a switchboard for nerves that carry messages every moment to and from the brain; of 725,000,000 air cells in the lungs, which require fresh air every moment; of 1,000,000 libers in sight nerves that need care. That in the blood of the normal size body, there are twenty-two billion red corpuscles, and fifty million white ones, and these atoms of energy are traversing every part of the body day and night, as fast as they can, in their efFor* to keep the body strong, muscular and healthy. And that every particle of bad food that is eaten, and every drink of beer, whiskey, or any other stimulant or narcotic that is taken as a bracer and substitute for proper food • and that every breath of impure air breathed had the cl'U'vi of de- feating the purpose of the millions of little workers, deadening and destroying them by the thousand-, disarranging the whole system, which is the cause of sickness, and finally death. To obviate this and to eliminate disease and suffering, every per- son should intelligently understand the human body, hygiene, diel and the proper combination of foods; should observe the natural laws of ventilation, circulation, physical culture, including the 01 92 SUPPLEMENT mind and spirit, eating and bathing and carefully cultivate each part of the physique, with no other object in view, except to make them perform in the highest degree the functions for which nature intended them. Drugs and Narcotics Do Not Heal. The common practice of prescribing and recommending medi- cines without having the case properly diagnosed by your family physician, and the giving of medicines indiscriminately is wrong and pernicious. The giving of drugs and medicines to remedy ills without compelling obedience to natural law, should be condemned by both the physician and people. Take the simplest and most common disorders, constipation and sick headaches, and indigestion ; ninety per cent, of these ailments come from overeating and seden- tary habits. The people, and many doctors, would remedy this with pills and medicine; we would remedy it by physical culture. by proper diet, by proper combination of foods, and limiting the amount of food to the natural demand of the system. While medi- cine may cure yon for a few days, the other remedy would cure yon permanently, and build your body to its natural and normal con- dition. If you violate the laws of nature, it imposes pain as a pen- alty, [f you succeed in defeating it with some drug or chemical, you cannot escape ; you will be caught and punished for two crimes instead of one. We do not wish to antagonize the physician, whom we consider lias adopted a noble profession, in alleviating the sntler- ing of humanity, but we believe the future office of the physician will be as a teacher and he will be paid like a lawyer for advice in- 1 stead of drugs. The methods pursued by venders of patent medi- cines should be looked into, — men who crush truth, integrity and honor, and sometimes even commit forgery, in order to exploit their stuffs, that the weakened, sick and suffering humanity may be in- duced to buy many of their worthless nostrums. They should be regulated by each State. The legislature of each State should enact laws compelling manufacturers of patent medicines to give their SUPPLEMENT 93 formulas, so as to determine whether they are iit to be taken internally, or whether they should be stamped "poison" and be used for external purposes only. Diet. For ages, athletes and professors of hygiene have been studying what to eat and what not to eat, the proper combination of foods, and their nutritious and chemical values ; but the chef and cook have been studying what best to please the palate and stomach. The French chefs have led the world in making fancy dishes; others have followed. There is constant war between appetite and com- mon sense. Between the French idea and the "home and food reform idea" Our clubs represent. You must understand there is quite a difference between appetite and hunger. Appetite is a call made by perverted nature, for something with which to fill up the stomach ; hunger is a call made by nature to replace tissue that has been wasted in effort. Appetite is in the stomach, hunger is felt in the month and throat, hence the liquor habit is the voice of hunger or malnutrition. Appetite W^-ds and gormandizes, hunger eats and en- joys ; appetite wants quantity, hunger requires quality as well as quantity. If it is denied these the liquor and narcotic habit follow. We cannot agree on any universal health bill of fare; because he- redity and environment have made and bred people so vastly differ- ent, that a fixed diet becomes impossible. Each individual must se- lect for himself an agreeable diet, the proper combinations, and the limitation upon the quantity. But everyone should understand the proper combinations of foods, which is the cause of nearly all stomach disorders. One of the greatest scientists said, that the oven ami fry- ing pan had done more harm to the human race than war, pestilence and famine. But modern hygienic cookery seeks to remedy all this. if we could arrest the fermentation in the stomach, man might live on indefinitely There can be no such thing as fermentation in the stomach, if one eats only elementary foods (uncooked foods, well masticated,) or has the right combination when cooked. Hence we 9* SUPPLEMENT would advist jvery person desirous of overcoming indigestion and stomach disorders to eal as many uncooked foods as possible, or when foods are cooked, to combine them properly, never mixing fruits and vegetables together, milk and vegetables, or milk and meat. Never drink with meals, but just before eating; and aboul an hour and a half after eating is best. If you urns! drink after eating, drink slowly. Good Combinations of Foods are : grain and fruits, grains and milk, grain and vegetables and grain and meat, or eggs. A Faii; Combination is gram, sweet frail and milk, or meat and vegetables. The foods agree best whose chief constituent ele- menl is digested by the same fluid in the same part of the alimen- tary canal and in about the same length of time. Fruits remain but a short time in the stomach; but the large amount of saccharine matter which the fruit contains makes it likely to set up a fermen- tation if retained in the stomach too long, and therefore should not be eaten with vegetables or meat. If taken with vegetables or meat (which contain a great amount of coarse and woody structures and fibers which arc retained in the stomach a long time before they are sufficiently broken up,) tobedigested in the intestines, fermentation will follow. Milk also is retained in the stomach only a shorttime; its digestion being carried on chiefly in the small intestines. There fore meal and milk are a bad combination, for the same reason. Milk, when taken with meat or vegetables, being long retained in the stomach, undergoes fermentation resulting in sour stomach and biliousness. Especially mixing acid fruits with vegetables is bad combination as the starch is more difficult of digestion than that of fruit. The 1 >igestive Fluids. In the human system we have five digestive fluids : the saliva, the gastric juice, the bile, the pancreatic juice, and the intestinal juice- And we must also understand there are five /< food element*. viz : starch, albumen, fats, sugars and salts. We will now consider the use of each digestive fluid in relation to the various food elements. SUPPLEMENT The Saliva. The saliva contains a peculiar principle, which when brought in contact with boiled starch converts it into maltose. By careful mastication starch foods arc largely predigested in the mouth. In acting upon the starch the saliva produces first soluble starch, then dextrine, and finally malt sugar. The conversion into sugar consti- tutes the digestion of starch ; it is necessary, however, that starch should be cooked, as saliva cannot digest raw starch. The Gastric Juice — Pepsin, one of the active principles of the gastric juice, acts upon the albuminous elements of the food, such as egg albumen, the fiber of meat, gluten of grain, casein of milk, etc. By its action on all these various substances, they are converted into one simple substance known as peptone, which is readily absorbed in the blood ; while the undigested albumen of raw egg cannot be digested to any great extent, and passes almost wholly unchanged through the stomach and intestines, and if absorbed would be of no use in the system. The gastric juice prepares the food for further digestion by dissolving the substance by which the various elements of the food arc held together. The gastric juice also acts as a disin- fectant and antiseptic. So you will understand that the gastric juice is exceedingly important, as it prevents fermentation in the stomach before digestion can take place. The Bile — The bile's action is wholly upon the fatty portions of the food. If oil and water are shaken together in a bottle, they quickly separate when the shaking ceases. Gum. water and oil when shaken together, form a milky mixture, in which the oil and water do not separate, and which may be diluted with water, the same as milk. The bile acts upon fats in the same manner. It is also ;i powerful antiseptic and disinfectant. Tin: Pancreatic Juice— The pancreatic juice digests starch, al- bumen and fats. The pancreatic juice does the work of all three of the digestive fluids, and is a very important factor in digestion. Tin; Intestinal Ilice— The Intestinal Juice possesses one char- acteristic digestive property, cane sugar being digested only in the 90 SUPPLEMENT small intestines, and by the action of the intestinal juice. The in- testinal juice also digests starch, fats and albumen, and together with the other digestive fluids, acts upon the salts of the food. By this wonderful system and properties of the digestive fluids, diges- tion is made easy, and the stomach and the human body is protect- ed from the millions of germs and other impurities taken internally every day. You can now readily understand how nature is protect- ing us daily from all impurities, disease and germ life. The Use of Fats — Undoubtedly fat is an element of nutrition, and can be digested and assimilated when taken in the proper quantities, and in the proper manner; but the excessive use of fats of various kinds, such as lard, suet, butter, and other animal and vegetable fats and oils, is a prolific cause of certain forms of indi- gestion. The free use of fats greatly reduces the biliary secretion ; the quantity of bile becomes diminished in some instances to a very small fraction of the amount produced when only pure water or food containing little fat is taken. When it is remembered that bile is an essential (dement for the digestive fluid, in connection with the taking of an extra quantity of fatty matter, sufficient bile is not available and is a most unfortunate circumstance, since it is thus absent when most needed. The diminished quantity of the bile produced by the liver is also sufncienl cause tor the condition estab- lished by the overuse of fats, known by the expressive term "Bilious." The remedy is eat less fats. When it is remembered that the bile is the antiseptic agent, by which the contents of the small intestines are preserved from decom- position, it will readily be seen that a deficiency of bile must result in decomposition of food elements, and the formation of poisonous ele- ments. The absorption of these substances further disturbs the liv- er, contaminates the body, and produces a condition of general poi- soning. Fats undergo decomposition in the stomach, especially when it is dilated so that the food is too long retained, or in one which is the seat of gastric catarrh. It is on this account that fats, even in the form of butter, when mingled with the food, as in rich SUPPLEMENT 97 gravy or in the shortening of pie-crust, are so often a source of irri- tation and disturbance to dyspeptics. The use of rich foods is nol infrequently the cause of bilious headachesor bilious attacks. Animal fats are more likely to undergo decomposition than are the vege- table fats. Ordinary butter is particularly unwholesome, for the rea- son that it always contains multitudes of microbes, derived from the milk, which arc rapidly developed in the stomach, producing de- composition of the fats, and thus forming irritating fatty acids. Only sterilized butter is fit for human consumption. Cooked fats, if burned at all, are much more irritating, and much more likely to produce indigestion, than uncooked fats. The process of ordinary cooking develops acrid fatty acids, which are extremely irritating to the gastric mucous membrane. This is one of the reasons why fried or fricasseed foods, griddle cakes, doughnuts, Saratoga chips, etc., are so harmful to digestion. Fats taken in the form of cream are generally more digestible than in any other way. In some cases, however, there is an inability to digest the casein of milk in the form of cream ; for such cases, steril- ized butter is preferred. The least harmful mode of using a -free fat is in the form of sterilized butter taken with cold bread. Melted fat taken with farinaceous substances is extremely hurtful, as the starchy particles are so completely surrounded and permeated by the fat that the saliva, which should act upon the starch in the stomach is unable to do so, thus leading to indigestion. The [Jse of Sugar. — While sugar is capable of aiding in the maintenance of life, when employed with the other elements of food, if used in excess, it becomes a serious source of disease. When a larger quantity is taken than can be absorbed promptly, or when taken in such form as to make ready absorption impossible, as in the case of preserves and sweet meats of various sorts, acid fermen- tation will occur, and not only with serious results to the stomach, but to the whole system. The fermentation set up not only develops gases and acids from the sugar, but being communicated with the other elements of the food, as the starch and especially the fatty ele- 08 SUPPLEMENT merits, the worse forms of fermentation or decomposition occur, and the food is rendered unfit to nourish the body, while the mucous membrane of the stomach and intestines is irritated by the contact of unnatural corroding elements in the food, and through their ab- sorption, the whole system becomes affected. Vinegar. — Vinegar is so often adulterated, and even in the pure state, it is very irritating to the digestive organs ; as its exciting nat- ure makes it extremely debilitating to the stomach, it should be used very sparingly, or not at all. Ordinary vinegar contains about 5 per cent, of acetic acid, its principal ingredient, and many of the vinegars put on the market to-day contain but little, if any at all, of real apple juice ; their acidity being due mostly to sulphuric acid. Such vinegar is even more destructive to the digestive organs. Be- sides, in the pure cider vinegar, the vinegar eels are always to be found, which take up their abode in the alimentary canal, and be- come intestinal parasites. We recommend the use of lemons and limes as a dressing for salads and other vegetable foods, as a substi- tute for vinegar. Tea and Coffee. — Tea and coffee are objectionable as other bev- erages in connection with meals, (and more thorough mastication re- moves the desire) on account of their disturbing the digestion, dilu- ting and consequent weakening of the gastric juice, and by over- taxing the absorbents, thus delaying the digestion of food, and giv- ing rise to fermentation. Both tea and coffee contain an clement resembling tannin, which precipitates or neutralizes the pepsin of the gastric juice, and so weakens its digestive power. Caffein AND Thein — The active principles of tea and coffee, are toxic elements which diminish the activity of the glands of the stomach by which the gastric juice is formed, thus interfering with the digestion of the albumen and other proteid substances. A late coffee put up liy a New Y"rk firm called "Elite Coffee," overcomes the objections t.. the use of com- mon coffee. It is composed of some coffee, just enough to give it flavor, and cereals. The coffee stimulates* and the cereals nourish and strengthen the hody Thanks to science. Ask your grocer for it. SUPPLEMENT 99 Alcohol. — Alcohol irritates the gastric mucous membrane, it causes degeneration of the secret glands of the stomach, and when taken in quantities is almost fatal to life as prussic acid or strych- nia. It precipitates the pepsin of the gastric juice, rendering it inert. Adulterations of Food. — The adulterations of food which are now so universally practiced, in contempt of law and decency, is recognized by our leading scientists as the cause of a great deal of the functional disease of the stomach. The alum in bread and baking powder, fruit and vegetables canned in tin cans, vinegar con- taining sulphuric and other mineral acids, pickles boiled in copper or brass vessels, sugar made from corn and refuse starch, flavoring extracts made by purely chemical process, and containing none of the extracts of fruits after which they are named, drinking water which has been passed through lead water pipes — these, with many other equally harmful adulterations, are the active causes of indiges- tion and other ailments. Hard Water. — It is best to boil hard water, so as to precipitate the lime. Experience has often proved that the use of hard water impairs the mucous membrane of the stomach, when long continued. The cause of this injurious effect is attributed to the lime and mag- nesia which are contained in hard water. Where there areno soft water wells or springs, rain water should be caught and preserved in cis- terns, and by boiling and filtering through carbon filters, made pure for cooking and drinking purposes. Baking Powders. — Baking Powder for the same reason, shoi d not be used. The numerous compounds with ammonia and alum in baking powder, are also objectionable ; being alkaline, they an- tagonize the action of the gastric juice, and thus weaken digestion ; all area fruitful cause of appendicitis. Many baking powders con- tain alum, and nearly all contain more or less ammonia. Both of these substances have been shown to be extremely detrimental to the digestive organs. Ammonia when used as a raising agent, is driven oil' by the heat only to a small extent, a sufficient amount 100 SUPPLEMENT remaining to occasion great damage to the digestive functions. All linking should be raised with pure cream of tartar and soda, and the right proportion of each secured. Pressure Upon the Stomach. — The stomach is remarkably sen- sitive to pressure; it sometimes becomes temporarily paralyzed by cncos in eating, or by the accumulation of gas and fermentation, by the distension of its walls. Tiie wearing of corsets, and tight lac- ing are common causes of dyspepsia. Wearing the pantaloons drawn tight, without suspenders, has a similar effect upon men. Breathing. — -Our greatest scientists claim that all disease and ailments are caused from had blood. We therefore can all readily understand how important it is to breathe pure air, the greatest ele- ment in all the force of nature. For the purifying of the blood we must depend on the pure air in breathing. It is a well-known fact that the blood is tin- scavenger of the body ; it leaves the heart a bright red, laden with poison it has collected from dead and decay- ing tissues ; it returns to the lungs a dark purple. Now it is neces- sary for it to come to the lungs to be purified with the oxygen we breathe. A pair of lungs in the normal size contain over seven hundred million of air cells ; there are several million tiny canals through which the blood in the body comes into the lungs to meet the air every two minutes. The poison collected by the blood on its jour- ney through the body is passed through the air in the lungs, and breathed out through the nostrils. Therefore deep breathing is the secret of a perfect physical and muscular development, and leading teachers throughout the country are teaching diaphragmatic breath- ing, considering it the most potent factor in the great question of health. In the new system of physical culture, more attention is paid in making the vital organs healthy, so they will perform their functional duties, than to the developing of the muscles, as taught by the old system. If you will only practice diaphragmatic breath- ing ten minutes in the morning and ten minutes at night, you will not he afflicted with human ills. Strength and vitality do not come SUPPLEMENT KM from the food we eat, so much as from the air we breathe. Kood simply replaces the tissues which we .wear out through the day : air to the human body is not only a purifying factor, but gives ener- gy and force. Remember the blood flows through your body, and distributes to the muscles, nerves and brain, and to your endless millions of life cells. By eating the right food, and combining it properly it is manufactured into blood, by this wonderful machine of ours, the human body. By taking the proper exercise and by knowing how to breathe properly so as to keep the blood pure, sick- ness and contagion would be simply impossible. Always remember our real mental and physical force is automatic. It conies from right breathing and the right attitude of the mind. It also comes from the stomach and the food we eat. The mind and stomach are closely related in promoting health. The food we eat is to replace the wasted tissues, and manufacture the blood. The average man and especially the average woman, uses only one-third of the lungs, by breathing only one-third of the air necessary : but they will till their stomach with three times the amount of food they can assimi- late or conv< it into energy. Many people believe that the chest should be in the region of the diaphragm when filling the lungs with air, in order to expand the chest. This keeps the air from en- tering the lower part of the lungs, and eauses a great deal of chest breathing. The sheet of muscles called the diaphragm, which acts as the floor of the chest, located at the bottom of the ribs, and serves as a roof for all the abdominal muscles; it is simply impossible for the organs of the vital center system to be kept in a healthy condition, and be provided with room to perform their work properly without diaphragmatic breathing, which calls into using the entire lung ca- pacity, and expanding and contracting the diaphragm with each respiration. Women should not wear corsets when they practice deep breathing, as this necessitates breathing from the top of the lungs. The proper method of breathing is as follows : start breath- ing slowly, mentally counting one. two. three, four, five, as you in- L02 SUPPLEMENT hale, at the same time, expanding the abdomen ; the expansion ris- ing gradually from the abdomen to the ribs, then it'rises to the chest, expanding air very little ; now hold the air for a second or two, then exhale slowly, counting as before, one, two, three, four, five, at the same time the abdominal muscles should be allowed to recede slowly. Always inhale through the nostrils and exhale through the mouth, keeping the mouth nearly closed. OUR MESSAGE TO WELL PEOPLE. If the human body is so delicately constructed as we have seen ; if this body is our house to live in ; is our home during our earth life, and our happiness and our success all depend upon its proper care, bow all important then is our education, our knowledge of all the functions of the human body ; in their related parts to each other and to the food we eat, the way we eat it and the air we breathe and the way we breathe it ; for these are to be speedily transferred unto brain and brawn, thought power and physical force. If you had to get a license to run your human machine, how many of you who read this, could pass the examination ? A man has to know all about an "auto" before he can get a li- cense to run it ; he lias to be aide to not only steer it in the road. but to repair it if disabled while in service. He must know all the parts and their uses, he must be able to dissect it, to take it apart and put it together again. Do you say this is necessary education? Then bow much more so must be the careful training of every man, woman and child in the proper care of their body. CHAPTER TWO. How To Be Healed If you are afflicted with any kind of sickness or a chronic disease, and you want healing', there is one question that rises up before you "FOUR SQUARE 1 '. It is the supreme question of the hour, DO YOU KNOW GOD? DO YOU KNOW THE ONE LIVING AND SUPREME BEING? Be- loved, you should know that the final decision of your case rests with God; it does not rest with man. We can only assist you by bringing you to Him and holding you up by our arms of faith. Healing, in all ages, has been possible only when two parallel lines, one visible, the other invisible, have been invoked. One we call Physical, the other we call Spiritual. Both derive their power over disease from the same source. They are never in conflict. The power of God must be invoked that is Supreme over all if you are to be cured, whether it be according to known or unknown laics; back of and over all to control and heal stands the author of life. Hence the supreme question is, "do you know god?" We do not ask, Do you know about Him? Some only know Him in this way. Alas, some poor souls have never even heard about God. There are many living to-day who only know about Him, as they know any historical character. There is a great deal of preaching in our days about God, that does not lead people to know Him. REMEMBER, nothing can take the place of personal knowledge of God. To know God is to understand a great deal about the laws of health and life and to trust Him where the light of faith alone can shine. No one can teach wisely BIBLE HEALING unless he studies both the Physical and Spiritual Jesus Christ healed 103 104 SUPPLEMENT ten lepers at one time. Their leprosy was cured. They all bad faith enough for that, but only one received spiritual healing \\ ith the physical, "and he was a Samaritan." Some people are still content with partial results. How often we hear them say, "I do not expect to be wholly cured, hut if I could only he helped so that I could walk again" or "sec 1 to get around, I would he satisfied." On all such Jesus cast his look of compas- sion and we hear him say, "If thou hadst known the gift of God." Healing is a divine gift. God calls to you to-day say- ing, "Wilt thou he made whole?" Hence we want to impress upon you the importance of a reverent study of God. Make up your mind to seek Him as men seek worldly fortunes. Make it your business to seek, to knock at this door of inexhaustible help. Commence now to search for the "old paths" and walk therein, and God says, "Ye shall find rest for your souls." God has called us to teach you the way; to show the people the old paths that have been obscured by doubt and grown over by weeds so long. To this work of faith and love and Bible study we add the latest thought in food study. We teach the value of a proper diet for both well and sick people. Many ailments will readih yield to this mode of treatment. We are learning gradually that what we eat and how we eat it have much to do in making us sick or well. Abdominal breathing and physical culture are all part of the same divine plan, to bring men to know God. Beloved, if your study and seeking have not led you out far enough from yourself to find God, you have only caught the shadow and missed the substance. DIFFICTLTIKS IX THE WAY. Some are real; some are only imaginary. But the very mo- nent you set yourself the task of seeking God in a reverent study of Bible healing, and take up with us also the study of "Pure Foodx " free from all kinds of poisonous substances, found in baking powders and other sinful and wicked mercha.ii- SUPPLEMENT 105 dising and careless cooking; the very moment yon take up this study for the purpose of finding out the truth, from that moment you will begin to be free from the bonds of clouded thinking and evil habits of eating and cooking. The evidence is so convincing, the light of truth so rejuvenating that you will say with Mary of old, "All hail!" "God hath visited and redeemed his people." The promise is "to all who seek, they shall find." "To all who knock the door shall be opened." CONQUER DIFFICULTIES IN HIS NAME. God says, "They that overcome shall eat of the fruit from the tree of life." Storms of adversity may blow. Property may vanish away in a night. Trusted friends may prove recreant. Cherished hopes for years may have to be given up; a new alignment made. Sickness may come; loved ones may be taken away. Yet having started out with us to find the truth that makes "free in deed;' say with all your heart, mind, and strength, "This one thing I do, forgetting the things that are behind, I press forward." In these words of Paul. you have the thought of a conquering hero; you cannot fail. God says of all such, "They shall be mine on that day when I make up my jewels." Behold! "I have set before you an open door." No man can shut it. He that tries to climb up to health and God somo other way, Jesus says, "is a thief and a robber." The sad thing about all this is, some men will not seek God for help until they have exhausted every other refuge* they will not apply to their BEST FRIEND as long as an enemy will trust them. Sorrow and affliction seem necessary to cause some men to look up. David said, "Before I was afflicted, I went astray, but now I keep thy law." The hands of God are full of blessing for those who seek Him early and yet he never turns any away. You may live for years by the side of a man and you will never know him until you trust him. My friends, you will never know God until you L06 SUPPLEMENT trust Him. When you Learn how to take your troubles to (Jov:<-ed by faith, /■•od-»