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"THEBBPEIITIfi DIETETICS" 
 
 By NORTON F. W. HAZELDINE 
 
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 COPYRIGHTED 
 
 PRICE. $1.00 
 
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 Yours in the cause of right diet, 
 
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''Therapeutic Dietetics 
 
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 By NORTON F. W. HAZELDINE 
 
 COPYRIGHTED 
 
 PRICE, $^00 
 
 • * • 
 
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 THE W. F. ROBINSON PRINTING CO., PUBLISHERS 
 DENVER, COLO. 
 

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 This Work is Dedicated to the Wants of Humanity. 
 
PREFACE. 
 
 In presenting tins little book on Therapeutic Dietetics, the 
 author has endeavored to draw the line between a Therapeutic 
 Diet on the one hand, and a general daily diet fitted to meet 
 the needs of healthy people. 
 
 All men do not suffer from stomach diseases; therefore 
 some of the Vegetarian Systems that are now in practice may 
 do some good in some cases, where a certain mode of living has 
 been followed; yet from their very nature they are unfitted for 
 a general diet on account of the sameness of their ingredients 
 and characterless taste. 
 
 In giving up animal food one must be supplied with a diet 
 which is tasty, stimulating, easy of digestion, rapid of assimi- 
 lation, and simple of preparation. Undoubtedly the simplifica- 
 tion of diet is the ultimate goal, but this is the period of 
 transition between the animal foods to the vegetable foods. 
 
 "The foods which increase life, energy, strength, health, 
 joy and cheerfulness, are those which are of their very nature 
 tasteful, oleaginous, substantial and agreeable; and they are 
 liked by men of a spiritual tendency. 
 
 "The foods which are bitter, sour, saltish, excessively hot, 
 pungent, dry and burning, are liked by men of a passionate 
 tendenc3^ These foods cause pain, misery and disease. 
 
 "Tlie foods that have passed their season, or that have be- 
 come insipid, putrid or stale, aie eaten by men of an animal 
 tendency." Bhagavad Gita. 
 
 Animal foods are necessary for the development of some; 
 the spices, sours, bitters, pungent and aromatic foods for 
 others, while the simple oleaginous, cereal, nutal and fruital 
 foods are for those who have outgrown the carnal and intel- 
 lectual periods of their existence. 
 
 These three classifications or divisions of food stuffs show 
 their relative action in the development of a nation as well as 
 of a man. 
 
 When man is a savage he eats fiesli like an animal, with- 
 out cooking, condiments or service. 
 
 When he becomes civilized he cooks his foods, uses condi- 
 ments and eats according to custom, and not according to nat- 
 lu-al inclination or appetite. 
 
4 
 
 I 
 
 And when the m^n ha^ become spiritualized he eats recog- 
 nized foods, not according -to his appetite, but according to his 
 wants, which wants i)f themselves are few. 
 
 We are not all in the carnal classification, nor in the in- 
 tellectual classification, nor are there many of us in the spir- 
 itual; but take comfort in that you know to what stage of evo- 
 lution you belong, and stop not until the goal is reached. 
 
 The dawn can be seen by all; for the day does not burst 
 upon the world suddenly; neither does a man nor a nation be- 
 come vegetarian in a day, a week, a month or a year. 
 
 All things are governed by the one gi'eat law of evolution; 
 from the atom to the man, and from the man to the universe. 
 
 Some men are vegetarians from the knoAvledge of right 
 living; others are vegetarians through the lack of such knowl- 
 edge. I say unto you, condemn not the one, nor praise the 
 other; for all systems of dietetics have been necessary for the 
 physical, intellectual and spiritual development of man. 
 
 Therefore, they who eat of refuse partake of the character 
 of refuse; they who eat of savories partake of the character 
 of savories; while they who eat of recognized foods partake of 
 the character of recognition; for verily every man and nation 
 partakes of the character of his or its diet. 
 
 That this little book will meet the wants of those who 
 are searching for something that will help them to help them- 
 selves, is the sincere wish of the author. 
 
INTRODUCTION. 
 
 "Those who desire to possess good memories, 
 beauty, length of life, perfect health, with physical, 
 moral and spiritual strength, should abstain from eat- 
 ing animal flesh.'- — Mahahharata. 
 
 "Thou sliall not kiW'—TJie Bible. 
 
 "All men are afraid of punishment, and all men 
 fear death ; remember that thou art like unto them ; 
 therefore slay not nor cause to be slain." 
 
 "All men are afraid of punishment, and all men 
 love life; remember that thou art like them; there- 
 fore slay not, nor cause to be slain." — Dliamapada. 
 
 "He is not called a noble man who kills or injures 
 living creatures; but he is called a true noble man 
 who has pity and consideration for all that lives and 
 breathes." — Ibid. 
 
 "Kill not — for Pity's sake — and lest ye slay the 
 meanest thing upon its upward way." — Light of Asia. 
 
 VEGETABLES VERSUS ANIMAL FOOD. 
 
 Vegetable versus Animal Food has become the 
 theme of the hour. Prominent hygienists, medical 
 men as well as laym.en, have at last met upon a 
 common ground for the eliminating of disease, and 
 for the upbuilding of the human race. To change 
 a man's thinking, you must completely change his 
 eating. We have never discussed the Vegetarian 
 question as it was discussed by the Grecian philoso- 
 phers or the Oriental sages. Hence the popular con- 
 ception of vegetarianism in this country to-day, is 
 
that a vegetarian diet is a mass of sloppy, tasteless 
 vegetables, served luke-warm, and surrounded with 
 vrhite sauce and v/ater. ^N'othing can he furtlier from 
 the facts than such a belief, as the receipts in this 
 little v>^ork will demonstrate. 
 
 The eating of animal flesh is a preverted appetite 
 which has been handed down to us through periods 
 of war, famine and ignorance, into this period of 
 civilization, enlightement and peace. 
 
 The Scriptures of the world are full of denuncia- 
 tions against the practice of the slaying of animals for 
 the eating of their flesh ; and think of eating the heart, 
 the liver, the stomach, the kidneys and other organs 
 which I Avill not mention. Surely the idea of eat- 
 ing such flesh is an abomination unto our higher na- 
 ture, and a positive disgrace to any code of dietetical 
 ethics. 
 
 Can it be possible that v;e, a deeply religious 
 people, worshiping a God of love and peace, can find 
 no more appropriate way of thanksgiving unto Him 
 for His goodness unto tis, than through the eating of 
 turkeys, lobsters and the flesh of animals. 
 
 The ethical principal underlying vegetarianism 
 is its love of justice ; and for us to suppose that we 
 are the only beings v\dio have souls and immortality 
 is arrogance of the first water. 
 
 All life is an expression of our Heavenly Father ; 
 it emanates from Him and returns to Him ; therefore 
 the destruction of life is an outrage against Him, the 
 Creator of all things. 
 
Vegetarianism expresses growth ; growth from 
 the animal man into the enlightened or spiritual 
 man ; growth from disease into health ; growth from 
 vicioiisness and fear into kindness and courage, and 
 from brute force into endurance. Food supplies the 
 vital energy for our thinking, acting and being; there- 
 fore one should naturally look to this all-important 
 subject when considering the building and maintain- 
 ing of the body, the mind, the will and their func- 
 tions. 
 
 A narrow circumscribed diet produces a narrow, 
 circumscribed mind. The man who eats meat may 
 become a physical or intellectual giant; but beyond 
 that few meat eaters go. 
 
 The more meat we eat, the more restless and un- 
 certaiji becomes the mind ; the more meat we eat and 
 wine we drink, the more our passions and appetites 
 increase, while, memory fails, and activity vanishes. 
 
 From a purely selfish standpoint, is it not better to 
 become calm, firm, courageous and self-controlled 
 than it is to be ireful, unsteady, fearful and uncon- 
 trollable ? 
 
 These pages are dedicated to those who are free 
 from the bonds of arguments and arraignments, and 
 who are seeking a way out of the darkness of phys- 
 ical and mental weariness into perfect health and 
 mental stability. Some people will say that they 
 cannot eat vegetables, as vegetables disagree with 
 them, etc. The answer is, that, as soon as one dis- 
 continues the eating of meats, vegetables will cease 
 to give them trouble. It is not the vegetables that 
 
cause the distress; it is the poisons produced by the 
 decomposing of animal tissue in a weakened and 
 much abused stomach. 
 
 Food adulterations are ruinous to human vitality. 
 By living on foods which we prepare ourselves, we 
 avoid this danger. Pure foods should be our battle 
 cry till death from the use of ''Preservatives" be- 
 comes a thing unknown. 
 
 The Dietetieal Chemist is the man of the hour. 
 'No field offers better inducements to the chemist than 
 the field of dietetieal research. 
 
 Pure foods and right diet are the salvation of any 
 race; and tJie strong body and the strong mind are 
 the children of right living. 
 
 Predigested foods are chemical impossibilities. 
 To reduce a food substance to a liquid, is one thing, 
 but to digest and assimilate this chemical product is 
 quite another. ISTo laboratory can do the work of 
 the stomach. 
 
 If one has the food of angels and lacked the 
 power of digestion and assimilation, the food would 
 be useless. It is as senseless to expect a prolapsed, 
 undersized and weakened stomach to perform its 
 natural functions as it is to expect a blind eye to see. 
 
 First bring the stomach into its right position, by 
 raising the diaphram. This is done by physiological 
 muscular contraction at the naval, drawing the whole 
 physiological system up. This movement brings the 
 organs to their natural positions and permits the 
 perfect ])erformance of all their functions. 
 
With the knowledge of the stomach's muscular 
 control, comes also the control of the stomach's func- 
 tions. 
 
 Bad cooking and wrong thinking are the causes 
 of nine-tenths of all stomach troubles. Uncharitable 
 people pull up the roots of their digestions earlj in 
 life. ^'Benevolence is the Lord of the stomach." 
 
 Food cannot be too rich in character, variety, 
 color, taste or odor; and one should never prepare 
 food while in a condition of fear, anger, worry or 
 uneasiness. The more religiously food is prepared 
 the greater becomes its constructive force. All foods 
 should be prepared in a devotional spirit, and not as 
 an unpleasant duty. 
 
 Cooking is essentially a duty of love, not a labor 
 of despair. 
 
 Too much care cannot be given to the selecting 
 and preparing of foods. Fear, the greatest enemy of 
 man, will cease to l^e when vegetables form his prin- 
 cipal food. As the character of our thoughts de- 
 pends largely upon the character of our foods, we 
 must look to our diet to produce the best physical 
 and mental results. Unseasoned and tasteless food 
 is not necessary to vegetarianism ; on the contrary, 
 true vegetarianism is the richest, the most varied, 
 tasty and satisfactory of all systems of diet. A 
 knowledge of the vegetable world affords unlimited 
 combinations of food principles. True vegetarian- 
 ism makes use of the herbs, spices, peppers, fruits, 
 nuts, cereals and all vegetables that grow above the 
 ground, eggs, milk, butter, creaip, cheese, olive oil. 
 
10 
 
 olives and preserves. Diet is the only rational sys- 
 tem of medicine; for tliroiigli the knowledge of 
 the therapeutic values of the tastes, colors, odors 
 and perfumes, v\'e are able to supply the body and 
 mind with the medicinal qualities which they need. 
 Through applied physiological action, perfect equi- 
 librium and continuity of action is established be- 
 tween the body, its organs and the mind, allowing 
 nature to build and sustain in permanent health, man, 
 woman and child. Above all this stands the impor- 
 tant fact, that by the adoption of this system of Ther- 
 apeutic Dietetics, the morbid appetites and desires 
 for alcoholic drinks, tobacco, sweet-meats, morphine, 
 opium and otlier abnormal appetites are forever de- 
 stroyed. 
 
 Therapeutic Dietetics so thoroughly supplies all 
 the needs of the body tliat there is no craving for 
 stimulants. The more varied the diet, the more 
 varied and greater becomes the rang^ of thought; 
 the more circumscribed the diet, the narrower be- 
 comes the range of mental activity; therefore, pro- 
 fessional and business people who -nust depend upon 
 their mentality for a living, should receive a most 
 liberal, varied and nutritious diet. An important 
 fact to bear in mind is, that growing boys and girls 
 should have a strong and varied diet, coupled with 
 proper physiological exercises, in order that the will 
 may become firm, the eyes bright, the chest full, the 
 mind steadfast and the body healthy. Children so 
 nourished ^vi\\ not crave injurious foods and stimu- 
 lants. 
 
11 
 
 The home should be conducted upon strict busi- 
 ness principles. A good business man only employs 
 the most intelligent, moral and progressive help. He 
 knows, by years of experience, that poor help and un- 
 der-paid help are ruinous to any business. Ignorance 
 in the employee means ruin to the employer. A 
 business run after the u.sual manner of the home 
 would not last a week. It is folly to expect from 
 ignorance, results which can only come from the 
 highest intelligence; it is as absurd to ex^^ect blood 
 from a stone as to expect scientific results from an 
 ignorant person in your kitchen. 
 
 Improi^er foods and badly cooked foods, first 
 ruin the body and then the mind ; our thoughts are 
 governed in a large degree by our foods. 
 
 The system of preparing foods herein set forth, 
 is so simple than an artist can prepare a banquet 
 while attired in evening dress, and serve it in a 
 drawing-room without soiling his person or the dainti- 
 est of furniture. 
 
 How different from meat cooking ! 
 
 There is no smell more disgiisting than the smell 
 of roasting flesh. There is no grease more defiling 
 than animal fat. There is no labor more injurious 
 to mind and body than continuous dish-washing. 
 There is no sound more distres'sing to the ear than 
 Death's groan. And there is no labor so degrading 
 as the slaughtering of innocent animals. If each 
 had to slaughter for himself, how few would be the 
 slaughtered. 
 
12 
 
 ''Peace reigns in tlie heart of those who eat not 
 of animal flesh." Abolish the kitchen, and dismiss 
 the cook; substitute the laborator}^ for the kitchen, 
 and the chemist for the cook. Make your kitchen the 
 heart of the home. Place intelligence where igno- 
 rance has reigned supreme for centuries ; make the 
 preparation of foods a pleasure, a religious duty and 
 an ennobling occupation. 
 
 There is a lecture by the Swami Abhedananda, 
 entitled ''Why a Hindu is a Vegetarian." (The Ve- 
 danta Society, 102 East 58th Street, i^ew York). 
 It is short; it covers the ground and it will repay 
 reading. The price is ten cents per copy. 
 
 ^ow a few words upon the Beautiful. Thera- 
 peutic Dietetics is in reality picture cooking; the 
 contents of every dish and sauce-pan is a picture in 
 the process of preparation, not a horrible mass of 
 cooking flesh. The roasts and stews, after all, play 
 a small part at the banquet table ; the genuine pleas- 
 ure is in the flowers, the herbs, the garnishings, the 
 color effects, and, above all, in the congenial com- 
 panionship. The meats ])lay a small part at the 
 table, for they depend upon the vegetable world to 
 make them palatable, while the vegetable world is 
 in no way dependent upon the carnal world for either 
 its savor or its existence. Where does the herbivo- 
 rous animal obtain its strength and fine physical con- 
 dition ? Why, from the vegetable salts. Then is it 
 not more reasonable to chew for ourselves than to 
 leave it to an animal tx> chew and appropriate for us 
 and give us our salts second-lumd 'i — that is, we most- 
 
13 
 
 ly obtain our vegetable salts after they have passed 
 through a course of animal assimilation. It is not 
 in accord with the ethics of our times that one should 
 be a slave to any person or thing, yet the meat eater 
 is a slave to the animal kingdom for his very exist- 
 ence. Meat eating makes slaves; slaves in bond- 
 age to fear, disease and pain. 
 
 A good api^etite is the finest condiment; not the 
 unnatural, forced appetite resulting from an inflamed 
 stomach, but the normal appetite that comes of good 
 health and moderation. 
 
 Over-eating and over-drinking is self-abuse, pro- 
 ducing an irritated condition of the stomach and 
 kidneys; so that instead of feeding ourselves under 
 such false conditions, we should withhold all foods 
 until the irritation has subsided. Water, fresh and 
 soft, will be found the best stimulant for the kidneys. 
 Rice water and barley water will be found an effica- 
 cious remedy in most cases of stomach or intestinal 
 disorders. Stomach troubles will not often arise 
 where one eats but two meals a day; and after one has 
 eaten for a month or two according to this system of 
 dietetics (the whole system having appropriated unto 
 itself its natural requirements), one will notice that 
 the appetite falls off, and that two meals a day are 
 more than ample, one meal often proving to be suffi- 
 cient. As there may arise some criticism of the 
 richness of our food preparations, it must be borne 
 in mind tliat this work is written for a therapeutic 
 purpose, viz., to help those who are under the bond- 
 age of meat eating and sickness. These receipts 
 
14 
 
 are presented to meet their requirements. T\\e ul- 
 timate goal for us all is simplicity of diet, which we 
 will deal with in a future edition. This little work 
 is called by the faithful, the First Step in the Path 
 of Right Eating. Man was given dominion over the 
 birds of the air, the fish of the sea, and the beasts of 
 the field. The animal was not given dominion over 
 man. Since Bible days, conditions have somewhat 
 changed; the pig has obtained dominion over many. 
 
 Condiments are one of the great bugaboos of the 
 American people. Wliy should condiments be health- 
 ful to over 400,000,000 of the v/orld's inhabitants, 
 and injurious to a possible 72,000,000 ? The best 
 teacher is experience ; let each one experience for him- 
 self the difference between food stimulants, which 
 are the only natural stimulants, and alcohol, strych- 
 nine, nitro-glycerine, atrophine and other so-called 
 neurotic stimulants too numerous to mention, all of 
 which are chemical monstrosities. 
 
 Many will say that it is impossible for them to 
 eat the savory herbs, as they cannot digest them. In 
 answer to these we will say, that it is not the herbs 
 that they cannot digest, but the goose or turkey fat, 
 which has absorbed their odors. Animal fats are 
 made into pomades ; these ]X)mades are used in the 
 manufacturing and extracting of floral perfumes; 
 they are all right in the laboratory, but they are very 
 bad things in the stomach. Quit eating the goose and 
 the turkey and you will soon find that you can eat 
 everv kind of savorv herb. 
 
15 
 
 In conclusion, let me say to those who are suf- 
 ferers from stomach trouble and to those who are not, 
 give this system of Therapeutic Dietetics a fair and 
 reasonable trial, remembering that reason should 
 measure all and wisdom guide; do not, because the 
 food is palatable, indulge in over-eating. Sufferers 
 from stomach troubles should not eat, at first, much 
 pepper, but gradually increase the amount until the 
 system has temporarily lost the desire for it; then 
 stop eating it till nature demands it again. Those 
 who have the patience to give this system of Dietetics 
 a trial will find it entirely satisfactory. The system 
 is not an experiment, but is the result of years of per- 
 sonal experience and practice. 
 
 UTENSILS. 
 
 ''One should not place new wine in old bottles," 
 neither should one furnish a Dietetical Laboratory 
 with old, greasy culinary utensils. 
 
 2 Agate Spider. 
 
 2 Agate Sauce Pans (small). 
 
 2 Agate Sauce Pans (large). 
 
 6 Agate Baking Pans (assorted). 
 6 Agate Bowls (assorted). 
 
 1 Agate Kettle (large). 
 
 3 Agate Pitchers (assorted). 
 12 Agate Dishes (assorted). 
 
 3 Agate Cooking Spoons (assorted). 
 
 2 Spatulas. 
 
 1 Agate Bean Pot. 
 
 1 Meat Grinder (medium size). 
 
 SUPPLIES. 
 
 A few suggestions for the stocking of the Labora- 
 tory : 
 
16 
 
 1 Bottle of Cross 
 
 & Blackwell'i 
 
 5 Mint. 
 
 1 Bottle of " 
 
 
 Savory. 
 
 1 Bottle of " 
 
 •'( 
 
 Sage. 
 
 1 Bottle of " 
 
 " 
 
 Thyme, 
 
 1 Bottle of " 
 
 ii 
 
 Marjoram 
 
 1 Bottle of " 
 
 (( 
 
 Parsley. 
 
 Use fresh herbs where it is jwssible, and should 
 your grocer not carry the above brand of goods, use 
 the compressed herbs, but not the ground. 
 
 5 lbs. of Onions. 
 Vz lb. of Garlic. 
 
 1 Bottle of Cross & Blaekwell's Curry Powder. 
 
 1 Package Bermuda Arrow Root. 
 
 1 Package Corn Starch (Kingsford). 
 
 1 lb. Dried Mushrooms (Japanese). 
 1/2 lb. W. Black Pepper. 
 Yz lb. Paprika (Maluwitz). 
 
 5 lbs. Mexican Chili. 
 
 1 lb. Italian Pepperoni. 
 1/2 lb. Stilton Cheese. 
 14 lb. Roman Cheese. 
 
 1 lb. New York Cheese. 
 
 2 lbs. Unsalted Butter. 
 
 1 Quart Blue Label Tomato Ketchup. 
 
 1 Gallon Olive Oil. (Francessconi's is a good oil for 
 
 salads or cooking). 
 1 Bottle of Cross & Blaekwell's Chow Chow. 
 1 Bottle Frencli Capers. 
 5 lbs. Macaroni, 
 
 3 lbs. Spaghetti. 
 3 lbs. Vermicelli. 
 
 1 Box Guava Jelly (Wilson), 
 
 1 Bottle Major Grey's Chutney. 
 
 2 Quarts California Green Olives. 
 2 Quarts California Black Olives. 
 
 1 Quart Dried Olives (Italian or Chinese), 
 1 Box Osborn Biscuits (Huntley and Palmer). 
 1 Box Oaten Biscuits " 
 
17 
 
 1 Sack Unsifted Whole Wheat Flour. 
 5 lbs, Chinese Rice. 
 
 5 lbs. California Primes. 
 5 lbs. Arizonian Apricots. 
 
 2 lbs. California Figs. 
 
 1 Keg Japanese Sauce. 
 
 2 lbs. of Walnuts, Almonds, Brazil and Pecan Nuts. 
 
 RELISHES. 
 
 No. I. 
 
 Take and chop line, afterwards mix well together 
 3 pickled walnuts, 6 black olives, 1 heart of celery, 1 
 tablespoon of French capers, ^ of a pound of New 
 York cream cheese and 3 sprigs of fresh parsley ; then 
 dress with 1 tablespoon of olive oil, juice of 1 lemon, 
 salt and paprika. Serve on cold buttered toast. 
 
 No. 2. 
 
 Take and mix well together 2 tablespoons of 
 chopped chow chow, 1 tablespoon of chopped French 
 capers, 1 finely chopped, hard-boiled egg, 6 black 
 olives (green will do), 1 green pepper; dress w^ith 1 
 tablespoon of tomato ketchup, 1 tablespoon olive oil, 
 juice of half a lemon, salt and paprika. Serve on 
 buttered toast. No. 3. 
 
 Chop together the following: 2 tomatoes, 2 gTcen 
 peppers, 2 onions, 1 tablespoon French capers, 3 
 sprigs of fresh parsley and 3 sprigs of mint ; dress 
 Vv4th salt, lemon juice, paprika, olive oil and freshly 
 grated horseradish. Serve on lettuce leaves between 
 fresh bread and butter. 
 
 No. 4. 
 
 Take and chop fine the following: 12 black olives, 
 1 green pepper, 1 cucumber, 1 medium onion, ^ cup 
 
18 
 
 of freshly fried almonds and one hard boiled egg. 
 Dress this with three dessertspoons of olive oil, juice 
 of 1 lemon, 10 drops of Tobasco sauce, 1 dessertspoon 
 of Japanese sauce and one tablespoon Taragon vine- 
 gar. Serve on fresh lettuce leaves between cold but- 
 tered toast. jj-^ 
 
 Take 4 pint of freshly grated horseradish, place 
 in a basin and then add 4 tablespoons of olive oil, 10 
 drops of Tobasco sauce, 1 tablespoon of dry mustard, 
 2 tablespoons of Taragon vinegar, 1 teaspoon of cel- 
 ery salt, 2 finely chopped hard-boiled eggs, ^ pint of 
 good cream; mix and beat thoroughly together ond 
 serve on sliced tomatoes upon bread and butter. 
 
 No. 6. 
 
 Take 4 hard-boiled eggs, 1 bunch of picked water- 
 cress, 1 bouquet each of mint and parsley, 1 medium 
 onion, 2 ozs. of finely chopped cheese; mince all to- 
 gether, and dress with 3 tablespoons of olive oil, 6 
 drops of Tobasco sauce, 1 teaspoon of celery salt, 1 
 tablespoon of Taragon vinegar. Serve on baked but- 
 tered crackers. 
 
 SOUP. 
 
 No. I. 
 Chop coarse and place in 3 quarts of water the 
 following vegetables : 4 tomatoes, 6 carrots, 1 small 
 head of cabbage, 4 green peppers, 2 heads of celery, 1 
 small bunch of ])arsley, 4 medium onions, f cup of 
 rice and a pinch of thyme, marjoram, sage, 1 tea- 
 spoon of salt ; let cook slowly for two hours, then add 
 4 tablespoons of Japanese sauce, 1 heaping tablespoon 
 of bntter and -| pint of cream. 
 
19 
 
 No. 2, OR ST. JULIEN. 
 
 To make a St. Julien soup, take the above recipe 
 and compound it the same way, leaving out the rice 
 and cream. After the soup has cooked for two hours 
 strain off the liquid and add 2 tablespoons of Japan- 
 ese sauce, 1 tablespoon of butter, and sprinkle liber- 
 ally with Parmesan cheese. Serve witli salted crack- 
 
 ®l'S- SOUP No. 3, BOUILLON. 
 
 To make a Bouillon soup, take and strain off the 
 liquid the same as for St. Julien, then compound the 
 following: To ^ pint of cream add and stir till 
 smooth, 1 dessertspoon of corn starch and 4 table- 
 spoons of Japanese sauce. Mix all together and 
 bring to a boil, then add 1 tablespoon of butter. Serve 
 
 with dry toast. 
 
 No. 4. PUREE. 
 
 To make a Puree of green peas, take 1 quart of 
 
 shelled peas and place in 2^ quarts of water with a 
 
 little salt and 4 large sprigs of fresh mint; let cook 
 
 for 45 minutes, then drain off the liquid into another 
 
 sauce pan; then pass the i>eas through a wire sieve, 
 
 taking care not to let the skins into the soup; then 
 
 add I pint of cream in which has been well stirred 1 
 
 level teaspoon of arrow root ; bring to a boil and add 
 
 1 tablespoon of butter. Seiwed with chopped dried 
 
 toast. 
 
 No. 5, CONSOMME. 
 
 To make a consomme, leave the rice out of the 
 soup and cook down the stock from two quarts to one 
 qiTart, strain out the stock and add 1 tablespoon of 
 butter and 3 of Japanese sauce, with a liberal sprink- 
 
20 
 
 ling of Cassacobalo cheese. Sene with chopped 
 pieces of dried toast. 
 
 No. 6, WHITE CONSOMME. 
 
 Chop rather fine and place in 3 quarts of water 
 1 egg plant, 6 oyster plants, 2 onions, 2 medium-sized 
 cucumbers and 2 green peppers ; cook this for two 
 hours, strain off and then add J pint of cream into 
 which has been rubbed smooth 1 dessertspoon of corn 
 starch ; add this to the liquid, bring it to a boil, then 
 add 1 tablespoon of butter and 1 tablespoon of fine- 
 chopped parsley. Serve with crackers. 
 No. 7, CHILLI. 
 
 Cut the stalk end off of ^ pound of Mexican Chil- 
 lies, cook the pods in salt and water for 45 minutes, 
 keeping them well covered with water while cooking, 
 then pour off the liquid and throw the chillies into 
 cold water for ten minutes, tlien take a knife and cut 
 them lengthwise, washing out the seeds which may 
 be attached, scrape out the pulp from the skins with 
 a blunt knife, put the pulp into a sauce pan contain- 
 ing 2 quarts of water, then take 2 heads of celery, 1 
 bunch of parsley and chop fine, 2 cloves of minced 
 garlic, 2 medium-sized onions, 4 oyster plants, and 4 
 carrots ; cook altogether for 14 hours slowly, then add 
 I pint of cream, a little salt, 4 tablespoons of Japan- 
 ese sauce; sprinkle liberally with Parmesan cheese. 
 Serve with small slices of dried toast. 
 
 No. 8, MUSHROOM. 
 
 Take 2 cloves of garlic, mince fine, 1 lb. of fresh 
 mushrooms (or ^ lb. of dried), 1 head of celery, 4 
 
21 
 
 carrots, 2 green peppers and a pincli each of thyme 
 and marjoram, 1 teaspoon of salt, 2 tablespoons of to- 
 mato ketchup, boil in 2 quarts of water for 2 hours, 
 then add 1 tablespoon of butter. Serve with dry toast. 
 a pint of cream may be added if desired). 
 
 No. 9, BARLEY. 
 
 Put 1^ cups of pearl barley into 3 quarts of wa- 
 ter, cut fine 3 large onions, 4 carrots, 4 o^^ster plants, 
 3 turnips, 2 green peppers and 1 cucumber; cook 
 slowly for two hours, then add ^ pint of cream, 1 
 tablespoon of butter, 1 tablespoon of grated cheese, 
 1 tablespoon of finely-minced parsley and a little 
 black pepper, and salt, bring to a boil. Serve with 
 toast. 
 
 No. 10, CHESTNUT. 
 
 Boil 1 pound of Italian chestnuts and then rub 
 the meat through a wire sieve. Then take 1 level 
 tablespoon of cornstarch, 1 tablespoon of butter, mix 
 smooth before placing in the sauce-pan, then stir in 
 slowly 1^ quarts of milk or cream, 1 tablespoon of 
 fine-minced parsley and a pinch each of thyme and 
 marjoram, 3 tablespoons of Japanese sauce ; stir well 
 together and bring to a boil ; then let stand and sim- 
 mer for 45 minutes. Serve w^ith crackers. Pepper 
 and salt to taste. 
 
 EOASTS. 
 No. I. 
 Take a large loaf of bread and cut it lengthwise, 
 butter it well, and sprinkle liberally with a fine- 
 minced onion and parsley, then slice fine ^ lb. of ^ew 
 
22 
 
 York cream cheese and sprinkle this on the tops, add 
 pepper and salt to taste, and place in a medinmly hot 
 oven to hake for twenty minntes. Serve and eat 
 through the meal. j,^^ ^ 
 
 Take a large loaf of hread and cut the top off 
 lengthwise, remove the inside and fill with the follow- 
 ing: Cho]^ fine 1 medinm.-sized onion, 1 medium- 
 sized egg plant, 3 tomatoes, 3 green peppers, 2 heads 
 of celery, 2 cloves of minced garlic, and ^ lb. of ^ew 
 York cream cheese; mix Vxdth 1 pint of cracker dust 
 (or bread crumbs), salt and ]^>epper to taste; moisten 
 with 2 pints of milk, mix well together, then fill the 
 loaf ; place 2 tablespoons of butter on the top an.d re- 
 place the top of the loaf, put the loaf in a baking pan 
 and place the residue of the stuffing around the loaf, 
 Avith a little water, and butter ; place in a rather hot 
 oven and bake for 1 hour. 
 
 No. 3. 
 
 Take a medium-sized hard-shell squash, remove 
 the pips and the lining and fill in with the following : 
 
 Take 1-J pints of bread crumbs and beat into them 
 4- eggs and ^ pint of cream and -J lb. of butter ; chop 
 fine 2 heads of celerv, 2 onions, 2 green peppers, 2 
 carrots, 2 turnips, ^ lb. of mushrooms, and 1 cup of 
 water; m.ix these well together and fill both halves of 
 the squash, place in a large baking-pan in which has 
 been placed a little water and a tablespoon of butter, 
 to baste the squash while cooking. 
 
 No. 4. 
 
 Take and peel 1 lb. of mushrooms, slice 2 large 
 on.ions, 3 large green peppers, 2 heads of celery and 
 
23 
 
 4 large tomatoes ; place tliese layer upon layer in an 
 agate baking-pan, adding a little chopped parsley, 
 paprika and salt, place a little cream and bntter be- 
 tween the layers ; fill tlie pan nearly fnll and then 
 cover Avith 1 cup of grated cheese and 1 cup of water ; 
 place in the oven and bake for 1-| hours. 
 No. 5, BAKED BEANS. 
 Soak for 12 hours 1 lb. of red beans, chop ^ lb. of 
 mushrooms, 2 onions, 2 lieads of celery, 1 very small 
 head of cabbage, 1 bunch of parsley, 6 seeded dried 
 prunes and a pinch each of thyme and marjoram, 1 
 teaspoon of paprika, 3 tablespoons of Japanese sauce, 
 ^ lb. of bn-tter, ^ pint tomato ketchup, 1-3 of a 
 pint of cream and 1 tablespoon of molasses ; mix well 
 together and place in the bean pot, pouring in suffi- 
 cient water to cover the beans, and let bake for six 
 
 hours. 
 
 No. 6. 
 
 Soak over nioht 1 lb. of vdiite navy beans. Take 
 and cliop fine ^ lb. of California black olives, 2 heads 
 of celery, 2 onions, 4 t'^-matoes, 3 green peppers, 1 oz. 
 of seeded raisins, 1 bunch of parsley and 4 carrots ; 
 mix Avell together and ])lace in the bean pot, with a 
 I lb. of butter, ^ pint of cream, and 3 tablespoons of 
 Japanese sauce; fill the pot with sufficient water to 
 cover the beans and bake slowly for six hours. 
 
 No. 7. 
 
 Soak over night 1 lb. of red beans, chop 1 lb. of 
 mushrooms, 1 lb. tomatoes, 1 lb. onions, ^ lb. of cel- 
 ery, 1 bunch of ])arsley, mix well together with ^ lb. 
 of bntter, then place in a bean pot in the following 
 
24 
 
 manner ; place a layer of beans and then a thin layer 
 of freshly-grated cocoamit, then another layer of the 
 beans, etc., until the pot is nearly full, then pour over 
 it sufficient to cover, water, in which has been mixed 
 3 tablespoons of Japanese sauce, and place in the oven 
 and bake for six hours. 
 
 No. 8. 
 
 Take ^ lb. of mushrooms and place in the skillet 
 with 2 tablespoons of butter; chop in medium-sized 
 pieces, 3 tomatoes, 3 green peppers, a bunch of fine- 
 minced parsley and 3 onions ; fry till well done, then 
 empty the contents of a can of Fenton's kidney 
 beans and mix well together; add 1 teaspoon of salt, 
 ^ teaspoon of paprika, -J pint of cream and a pinch of 
 marjoram and thyme; let them stew for fifteen min- 
 utes, and sen^e. 
 
 ]^OTE — This makes an excellent luncheon dish, 
 and goes well w4th baked tomato salad, new potatoes 
 and green peas. 
 
 No. 9, SEPTEMBER BEANS. 
 
 Shell 1 quart of ripe beans, slice 3 tomatoes, 2 
 cucumbers, 3 onions, 2 fine-minced cloves of garlic, 3 
 green peppers and a pinch each of black pepper and 
 salt, 1 tablespoon of butter, 1 small bunch of parsley ; 
 to this add 2 quarts of water and ^ pint of cream ; 
 bring to a boil ; then let stand and simmer for two 
 hours. Serve. 
 
 No. 10, MUSHROOMS (My Favorite). 
 
 Take and peel J lb. of fresh mushrooms, place 
 these in a skillet in which lias l>een ]-)ut 2 tablespoons 
 
25 
 
 of butter, add to this 3 sliced tomatoes, 3 onions, 2 
 fine-minced cloves of garlic, 1 medium bunch of 
 minced parslev, a pinch of black pepper, salt, thyme, 
 marjoram, | pint of cream and 1 pint of water ; let 
 stew for Ij hours and serve with rice. 
 REMARKS ON ROASTS. 
 The roasts should always be served with a menu 
 consisting of something after the following: Soup, 
 lX)tatoes or rice, fresh beans, baked tomatoes, green 
 peas or corn, artichokes, sekale or asparagus, a good 
 salad, fried nu.ts, fruit, jelly and olives. 
 
 SAVORY OMELETS. 
 
 No. I, JAPANESE OMELET. 
 
 Cho]) fine 1 medium-sized cucumber, 2 green pep- 
 pers, 1 head of celery, 2 tomatoes, 2 onions, 1 bunch 
 of parsley, 1 pinch each of thyme and marjoram ; 
 place this in a spider with 1 tablespoon of butter, 2 
 cups of water and cook for twenty minutes. Then 
 break into a bo^vl G eggs, add to them ^ pint of cream 
 and 3 tablespoons of Japanese sauce; stir well to- 
 gether and cook for twenty minutes longer. Serve 
 with rice. 
 
 This makes an excellent breakfast dish. 
 
 OMELET No. 2. 
 
 Slice and fry well 2 tomatoes, 2 onions, 3 green 
 l>eppers in 2 tablespoons of butter. Break and beat 
 in -J pint of cream, 6 eggs with ^ teaspoon of paprika, 
 ^ teaspoon of salt and a pinch each of thyme and mar- 
 joram ; mix well together and cook for fifteen min- 
 utes. Serve with rice or baked potatoes. 
 
26 
 No. 3. 
 
 Take and mince fine 2 onions, 1 bunch of parsley 
 and 2 tomatoes ; fry tliese in butter till well browned, 
 then add 1 cup of chilli pulp, ^ teaspoon of salt, 2 
 tablespoons of Japanese sauce, -J pint of cream; 
 scramble into this 6 eggs ; cook for a further ten min- 
 utes. Serve with rice or pearl barley. 
 
 No. 4. 
 
 Crack and mince fine 1 clove of garlic, 1 bunch of 
 parsley, 2 sliced tomatoes, 2 green peppers or ^ cup 
 of red chilli pulp, and fry in butter for fifteen min- 
 utes ; then drop into the skillet 6 eggs, taking care not 
 to break the yolks ; cook this for two minutes ; then 
 add 1 pinch each of salt, thyme, marjoram and then 
 cover the contents with thin layers of 'New York 
 cheese; place the lid on the skillet and further cook 
 till the cheese has melted. Ser^^e on dry toast or with 
 
 rice. 
 
 No. 5, SCRAMBLED EGGS. 
 
 Take 1 tables]X)on of Japanese sauce, and 1 pinch 
 each of thyme and marjoram, mint and cayenne pep- 
 per ; place in a skillet with 1 tablespoon of butter, 1 
 finely-minced clove of garlic and ^ pint of cream ; 
 mix well together, then break in and scramble 4 eggs ; 
 cook for ten minutes. Serve with rice or baked po- 
 tatoes. Nq_ g 
 
 Take and mince 3 onions, 1 small bunch of pars- 
 ley, 2 sweet apples and a pinch each of thyme, marjo- 
 ram, sage and cayenne; to this add 2 tablespoons of 
 Japanese sauce, ^ pint of cream, 1 pint of bouillon 
 stock, J pint of red chilli pulp; mix this Avell together 
 
27 
 
 and bring to a boil, then break into it 6 eggs and stir 
 well ; cook for a further fifteen minutes. Serve with 
 rice or pearl barley. 
 
 No. 7, CHESTNUT Or/[ELET. 
 
 Take and boil 1 lb. of chestnuts, then remove their 
 skins ; press the meats through a potato masher, place 
 this in the center of an entree dish, then around it 
 place mashed ]:)otato in Avhich has been rubbed the fol- 
 lowing: 2 tablespoons of minced parslev, 1 level tea- 
 spoon each of salt, paprika, 1 tablespoon of butter, 2 
 tablespoons of Mango Chutney, and 6 fine-minced, 
 hard-boiled eggs. Serve with black olives and rice. 
 CHEESE DISHES. 
 
 No. I. 
 Take 1 cup of chilli pulp and place in a skillet 
 with 1 tablespoon of butter, ^ teaspoon of celery 
 seeds, 3 tablespoons of tomato ketchup, 1 tablespoon 
 of Japanese sauce and a pinch each of thyme, marjo- 
 ram, 1 fiiie-minced clove of garlic and a bunch of 
 parsley chopped fine ; fry all together for fifteen min- 
 utes, then melt into the skillet -J lb. of I:^ew York 
 cream cheese, stir well and cook for a further five 
 minutes. Serve on toast. Salt to taste. 
 
 No. 2. 
 Take 2 onions, 2 tomatoes, 2 green peppers, 1 
 fine-minced clove of garlic, a pinch each of thyme, 
 marjoram and mint, with a bunch of fine-chopped 
 parsley; fry till brown, then add J pint of cream, J 
 lb. of sliced 'New York cream cheese, 1 tablespoon of 
 
28 
 
 Bengal Chutney, salt to taste; mix well and cook for 
 a further five minutes. Serve on salted crackers. 
 
 No. 3. 
 Take 1 cup of chilli pulp and a cup each of 
 chopped onion, green peppers and cucumbers ; place 
 in a skillet with 1 tablespoon of butter and fry till 
 brown ; then add J pint of cream and 4 eggs ; beat all 
 together, then add ^ lb. of fine-sliced I^ew York cream 
 cheese and 1 teasiX)on of salt; cook for a further ten 
 minutes, then spread on dry toast and sprinkle with 
 tomato ketchup and a squeeze of lemon juice. Serve 
 
 with black olives. 
 
 No. 4. 
 
 Crack and mince fine 1 clove of garlic, 1 table- 
 spoon of French capers, ^ dozen of stoned black 
 olives, 1 small onion ; add to this a pinch each of mar- 
 joram, sage, tliyme and mint, 1 tablespoon of Japan- 
 ese sauce, 1 dessertspoon of celery salt, 1 cup of chilli 
 pulp, 1 dessertspoon of salt, 1 lb. of unsalted butter 
 and 1 lb. of Xew York cream cheese ; place the mixt- 
 ure in a mortar and thoroughly pound together until 
 it is smooth and has the consistency of soft butter; 
 let it stand for two hours in a cool place, then spread 
 it on thin bread and butter. By placing it in air- 
 tight jars it will keep for a long time. 
 
 No. 5. 
 
 Chop fine 1 onion, 1 green pepper, 1 head of cel- 
 ery, 1 small cucumber, 1 tablespoon of French capers, 
 2 tablespoons of English pickled walnuts, 2 tomatoes, 
 1 clove of minced garlic, 1 apple, 1 tablespoon of 
 Bengal Chutney; rub this until smooth, then add to 
 
29 
 
 the mixture ^ lb. of coarse-grated cheese and dress 
 with salt, paprika, olive oil, Taragon vinegar and 
 lemon juice. Serve on lettuce leaves or crackers. 
 
 No. 6. 
 Chop rather fine 2 cold boiled potatoes, 2 hard- 
 boiled eggs, 1 onion, 2 tomatoes, 1 tablespoon of 
 French capers, 1 pint of stringed beans, 1 lb. of cold 
 asparagus, ^ lb. of grated Xew York cream cheese, 2 
 green peppers, 2 heads of celerv, 2 heads of lettuce, 2 
 heads of endive ; place this in a bowl and dress with 
 1 tablespoon of Taragon vinegar, juice of 1 lemon, 
 salt, paprika and olive oil. 
 
 No. 7, CHILLI CHEESE. 
 
 Take 1 pint of chilli pulp, 1 tablespoon of Japan- 
 ese sauce, 2 fine-minced cloves of garlic, 1 tablespoon 
 of minced parsley and a pinch each of thyme, mar- 
 joram and sage and ^ teaspoon of celery seeds; fry 
 this in 2 tablespoons of butter for ten minutes, then 
 add ^ lb. of Xew York cream cheese; stir well till' 
 the cheese is melted. Serve on hot dry toast. 
 
 STEWED EGG-PLANT. 
 No. I. 
 Take a medium-sized Ggg plant, pare off the skin 
 and cut in slices about f of an inch in thickness, then 
 place a skillet on a hot fire with 2 tablespoons of but- 
 ter ; into this drop 2 fine-minced cloves of garlic, and 
 fry until brown; then put in the egg-plant and fry 
 on both sides till it is bro\\m and tender, and place 
 this in a dish on one side. Take a stew-pan, put in 
 the same 2 tablespoons of butter, ^ teaspoon of pap- 
 
rika, ^ teaspoon of thyme and marjoram, 1 bunch of 
 fine-minced parsley, ^ teaspoon of black pepper, 2 
 tablespoons of Japanese sauce, 1^ pints of sonp stock 
 and I pint of cream ; mix well together, and boil for 
 ^ve minutes ; then place in the dressing the fried 
 sliced egg-plant, and cook for a further fifteen min- 
 utes; then drop carefully into the skillet, so as not 
 to break the yolks, 6 eggs, and cook for a further five 
 mxinutes. The dish is then ready and should be 
 served with rice, baked tomatoes, green peas, new po- 
 tatoes, and salad. 
 
 CURRIED EGG-PLANT. 
 No. 2. 
 
 Crack and mince fine 2 cloves of garlic and fry in 
 3 tablespoons of butter until quite brown, then add 2 
 dessertspoons of curry powder, a pinch each of marjo- 
 ram, thyme and celery seeds, 1 fine-chopped bunch of 
 parsley ; mix well together and fry for ten minutes ; 
 pour into this 1^ ]3ints of soup stock, ^ pint of cream, 
 2 tablespoons of Japanese sauce and bring it all to a 
 boil ; then put in the slices of egg-plant that have been 
 fried in butter until brown, in another skillet, and 
 cook slowly for forty minutes. Serve with rice, 
 olives, fried almonds, salad, baked squash, green 
 beans and Major Grey's Chutney. 
 
 Fry the egg plant in the same way as in recipe 
 No. 1. 
 
 ANOTHER WAY OF CURRYING EGG-PLANT. 
 No. 3. 
 
 Take a nice large egg-plant, pare and slice in 
 slices f of an inch thick. Fry brown in butter in a 
 
31 
 
 large spider (it takes considerable butter; keep add- 
 ing as you need it), and put on a plate and set to one 
 side. Place another lump of butter in the spider, 
 and fry a clove of garlic which has been minced very 
 fine; fry brown, then into the same spider put 1 table- 
 spoon full of curry powder and slightly scorch; let 
 the spider cool off, then ])ut in a pinch of salt, thyme, 
 marjoram., 1 small bunch of minced parsley, 2 table- 
 spoons of Japanese sauce, and ^ pint of cream, and | 
 cup of w^ater; mix all together and bring to a boil. 
 Then lay your egg-plant in gently, being careful not 
 to break the slices, cover the spider over and cook -| 
 hour. Sen^e with rice, Stilton cheese, red-currant 
 jelly and black olives. 
 
 BAKED EGG-PLANT. 
 
 No. 4. 
 
 Place in a baking pan 2 cups of water; | lb. of 
 butter, 1 fine-minced clove of garlic (or two medium 
 onions), 1 bunch of parsley, 2 heads of celery, 2 green 
 peppers, 1 sliced apple, 4 sliced tomatoes, and ^ lb. 
 of mushrooms; chop rather fine, then slice a large 
 egg-plant in f of an inch slices, and lay in the bottom 
 of the pan ; cover with the dressing, pour over this 
 ■J pint of cream in which lias been mixed 2 tablespoons 
 of Japanese sauce and -J teaspoon of paprika ; place 
 in the oven and bake for one hour. Serve with a 
 bouillon soup, plain salad, asparagus, green peas and 
 potatoes. KJJSR KUSH. 
 
 No. I. 
 
 Take and wash well 1 lb. of pearl barley and place 
 it with 3 quarts of water in a stew pan ; then chop 
 
32 
 
 rather fine 1 head of cabbage, 2 heads of celery, 3 
 onions, 2 green peppers, 3 tomatoes, 4 carrots, 3 tur- 
 nips, 1 bunch of parsley, 2 cucumbers, 1 cup of 
 ground English Avalnuts, ^ lb. of butter, 1 teaspoon 
 of paprika and 1 of salt; mix ^vell together, cover 
 the vessel, place in the oven and bake for 5 hours. 
 Serve with grated cheese, black olives and salad, with 
 
 mint tea. 
 
 No. 2. 
 
 Take and wasli well 1 lb. of pearl barley and pkace 
 in stew pan with 2 quarts of water; add 2 lbs. of 
 peeled Jerusalem artichokes, 1 cup of chilli pul]>, 1 
 medium sized cabbage chopped fine, 1 small egg-plant 
 cut up into 1-inch cubes, 2 heads of celery minced and 
 a pinch each of marjoram and thyme, 3 minced 
 onions, 3 ounces of stoned dates, 2 ounces dried figs, 
 1 cup of freshly-grated cocoanut, 1 dessertspoon of 
 Bengal Chutney; mix well and place in a bean pot, 
 cook in oven for five hours. 
 
 MACARONI. 
 No. I. 
 Place in 3 quarts of water the following ingredi- 
 ents: 1 pinch of Spanish saffron, 1 level teaspoon of 
 mint, thyme, marjoram, paprika, 1 fine-minced clove 
 of garlic, 1 bunch of minced parsley, ^ lb. of dried 
 mushrooms, 1 tablespoon of butter and 1 dessert- 
 spoon of salt. Bring all to a rapid boil, and add ^ 
 lb. of Italian macaroni or spaghetti ; cook for 1 hour, 
 then drain off, and dress with the following dressing: 
 ^ pint of cream, 1 tablespoon of butter, -J pint of 
 grated Casacaballa cheese, 4 tablespoons of tomato 
 
33 
 
 ketchup; mix well and bring to a boil and serve. 
 This may also be placed, after dressing, in the oven 
 for twenty minutes. It is excellent either Avay. 
 
 Another way to serve this receipt is to prepare the 
 macaroni as per recipe, then place it in the oven for 
 thirty minutes ; take it out and dress as follows : 
 Take 1 dessertspoon of com starch and dissolve it 
 in 1 cup of water and 1 cup of cream, rub smooth and 
 bring to a boil, then add 2 fine-minced, hard-boiled 
 eggs, 1 cup of chilli pulp and 1 tablespoon of minced 
 French capers and parsley; mix all together, bring 
 to a boil, and pour over the macaroni. 
 
 No. 2. 
 
 Break ^ lb. of macaroni or spaghetti into three- 
 inch pieces; put into a stew-pan of boilino- water 
 (about 3 quarts of water), in which has been placed 
 2 cloves of fine-minced garlic and a ^ teaspoon each 
 of thyme, marjoram, paprika and 2 tablespoons of 
 Japanese sauce; boil all together for thirty minutes, 
 then drain, and place in a well-buttered dish layers of 
 grated cheese and fried almonds (or freshly-grated 
 cocoanut) ; sprinkle over each layer of macaroni with 
 a teaspoon of butter and 1 dessertspoon of tomato 
 ketchup to each layer. Wlien the dish is nearly full, 
 pour over it ^ pint of cream, and bake for thirty min- 
 utes. Serve with baked tomatoes, squash, salad and 
 
 olives. 
 
 No. 3. 
 
 Put 3 quarts of cold water into a sauce-pan with 1 
 
 dessertspoon of salt, 1 pinch of Spanish saffron and 
 
 1 fine-minced clove of garlic and bring to a boil ; then 
 
34 
 
 put into it i lb. of macaroni or spaghetti, and let it 
 cook for thirty minutes ; drain off, then add ^ lb. of 
 grated cheese, 3 tablespoons of butter, ^ teaspoon of 
 paprika, | pint of ground walnuts, i pint of chilli 
 pulp, 1 tablespoon of minced parsley and a pinch each 
 of thyme and marjoram ; smother over a slow fire for 
 fifteen minutes. 
 
 KoTE — A pinch of Spanisli saffron should always 
 be cooked with macaroni. Get the imported saffron ; 
 the domestic is useless for cooking purposes. 
 CURRIED EGGS No. i. 
 
 Put 1 taWespoon of butter into a spider. Crack 
 and mince fine 1 clove of garlic and fry until brown. 
 Chop 4 green peppers, 1 bunch of parsley and 1 cu- 
 cumber; mix all together and fry for twenty minutes. 
 Then take another spider, place in it 1 tablespoon of 
 butter and, when melted, rub into it 1 tablespoon of 
 curry powder, and scorch slightly. (This is one of 
 the secrets of making curry ; scorch the powder, but 
 do not burn it). Add to this ^ pint of cream, ^ cup 
 of water and ^ teaspoon of salt, then empty the con- 
 tents of spider No. 1 into spider !N'o. 2. Bring this 
 to a boil and drop into it 6 eggs, being careful not to 
 break the yolks. Place lid upon the spider and cook 
 for J hour. Serve with rice, olives, guava jelly and 
 Major Grey^s Chutney. 
 
 CURRIED EGGS No. 2. 
 
 Crack and mince fine 2 cloves of garlic, and fry 
 in 2 tablespoons of butter till brown, then add 1 table- 
 spoon of curry powder, a pinch each of marjoram and 
 thyme, 1 bunch of fine-minced parsley; mix and fry 
 
35 
 
 well for tliree minutes. Add 1 pint of clear soup 
 stock, 2 tablespoons of Japanese sauce, -J pint of 
 cream, | of a freshly grated cocoanut, and let simmer 
 for 1 hour, then drop in 6 or 8 eggs, taking care not to 
 break the yolks ; cook this slowly for twenty minutes, 
 and serve with rice. Major Grey's Chutney, guava 
 jelly, baked tomatoes, string beans, salad and fried 
 almonds. 
 
 CURRIED MUSHROOMS No. 3. 
 Peel and fry 1 lb. of mushrooms in 3 tablespoons 
 of butter in which has been placed 2 fine-minced 
 cloves of garlic and a pinch each of mint, sage, thyme, 
 marjoram and 1 tablespoon of curry powder; fry all 
 together until the mushrooms are done, then mix 1 
 tablespoon of corn starch in |- pint of cream and pour 
 this over the mushrooms ; then drop in 6 eggs, taking 
 care not to break the yolks ; cook together for fifteen 
 minutes slowly and serve with rice, salad, squash, 
 beans and artichokes. 
 
 SALADS. 
 No. I. 
 
 Take a Canton-ware salad bowl and crack and 
 mince very fine 1 clove of Italian garlic, then take a 
 wooden potato-masher and rub well the bowl with the 
 minced garlic; then add the leaves of 2 lettuces that 
 have been well washed and drained in the following 
 manner: Make a large bag out of cheese cloth and 
 place the lettuce leaves in it. After the}^ have been 
 washed, then take them out of doors and shake the 
 water from the same by circling the bag over and 
 over. This process removes the vrater ; at the same 
 
36 
 
 time it adds to the crispness of the lettuce. Then 
 dress with salt, paprika, olive oil and lemon juice, and 
 rub the salad around the bowl a few times with a 
 salad spoon and fork. 
 
 Lemon or lime juice should always be used in the 
 place of vinegar. Canton-ware is preferable for 
 salad bowls on account of its rough or raised surface, 
 so the garlic can be well ground to its sides. 
 
 No. 2. 
 
 Take and separate the leaves of 1 lettuce and 1 en- 
 dive, wash well and drain through a cheese-cloth bag, 
 place in a Canton-ware salad bowl in which has been 
 rubbed 1 clove of fine-minced garlic ; then put the 
 following into the bowl : 1 cup of cold boiled string 
 beans, 3 sliced tomatoes, 2 minced green peppers and 
 1 cucumber with 3 medium-sized sliced potatoes, and 
 ■J cup of chilli pulp ; stir well together and dress with 
 salt, paprika, olive oil and lemon juice, and garnish 
 with 3 sliced, hard-boiled eggs. 
 
 I^OTE — Serve your salads through the meal; 
 never make a separate course of them. 
 
 No. 3, SLAW. 
 Take and slice very fine 1 small head of Summer 
 cabbage and the leaves of 1 good-sized lettuce, 3 toma- 
 toes, 2 green peppers, 2 cups of cold boiled navy 
 beans, 1 tablespoon of minced parsley, 1 tablespoon of 
 dried mustard, 4 tablespoons of minced black olives 
 and 1 tablespoon of French capers ; mix well together 
 and dress with salt, cayenne pepper, olive oil, lemon 
 juice and a few drops of Taragon vinegar. 
 
37 
 No. 4. 
 
 Take and wash well 2 heads of lettuce and drain 
 through a cheese-cloth bag; then take and mince fine 
 1 clove of garlic, and rub well the salad bowl with 
 the same; then take and slice 3 tomatoes, 4 cold boiled 
 potatoes, 1 head of celery, 1 good-sized apple and a 
 very small head of finely-cut cabbage; mix well to- 
 gether and dress with salt, cayenne pepper, olive oil 
 and lemon juice; add to this a few drops of Taragon 
 vinegar. 
 
 No. 5. 
 
 Take and slice 4 tomatoes, 4 cold boiled potatoes, 
 1 small onion, 1 small cucumber, 2 hard-boiled eggs 
 and 1 green pepper; place in a bowl that has been 
 well rubbed with garlic and dress with cayenne, salt 
 and mayonnaise dressing. 
 
 No. 6. 
 Take and wash 2 heads of lettuce, drain through 
 the cheese-cloth bag, place in a bowl which has been 
 well rubbed with garlic, then cut into slices 12 cold 
 boiled artichokes ; sprinkle this over with fresh-grated 
 horseradish, 1 tablespoon of minced parsley, 1 of 
 French capers, 1 of Bengal Chutney, and dress this 
 with salt, paprika, olive oil and lemon juice. 
 
 No. 7. 
 Take and rub well a salad bowl with garlic; into 
 this place 1 quart of plain boiled red beans ; mix with 
 them 2 tablespoons of minced parsley, 2 tablespoons 
 of minced capers, 2 tablespoons of fresh-made mus- 
 tard, 2 tablespoons of horseradish, 1 dessertspoon of 
 salt, 1 teaspoon of paprika; mix well together, then 
 
38 
 
 add 4 sliced tomatoes, 1 pint of fine-sliced slaw (or 
 
 the leaves of 1 large lettuce) ; mix Avell and dress 
 
 with olive oil, lemon juice and a few drops of Tara- 
 
 gon vinegar. 
 
 No. 8. 
 
 Take and rub well a salad bowl with garlic and 
 put in it the leaves of 1 large lettuce; slice carefully 
 4 large tomatoes and place on the lettuce leaves ; then 
 take and mince fine 1 tablespoon of capers, 2 table- 
 spoons of Major Grey's Chutney, 1 bouquet of pars- 
 ley, 4 hard-boiled eggs, 12 stoned black olives, and 
 mix with this 1 tablespoon of Japanese sauce, the 
 juice of 1 lemon, ^ teaspoon of salt, -J teaspoon of 
 cayenne, 4 tablespoons of olive oil ; place this dressing 
 with a spoon upon the tomatoes, garnish your dish 
 with cold, hard-boiled eggs, and point the dish with 
 mayonnaise dressing. 
 
 No. Q. 
 
 Take and rub well the salad bowl with garlic ; put 
 in the leaves of 1 lettuce, 1 sliced apple, 1 minced 
 green pepper, 1 tablespoon of capers, ^ pint of 
 cracked English walnuts, 2 sliced bananas, 1 large 
 sliced peach and 2 large sliced tomatoes; dress with 
 salt, paprika, olive oil, lemon juice and give a liberal 
 sprinkling of Bengal Chutney. 
 
 VEGETABLES. 
 
 Vegetables alone supply the vital force of man. 
 It is the vegetable salts, not the animal salts, that he 
 requires; and all vegetables that grow above the 
 ground form man's natural diet and supply his nat- 
 ural needs. The tuber familv should never become a 
 
39 
 
 staple article of food. There is no harm in the occa- 
 sional eating of a potato, bnt do not make the potato 
 the chief Yegetable of the meal. Use rice sixteen 
 times to potatoes once. The greatest antiseptics 
 known to our m.odern Avorld of drugs are those derived 
 from the herbs; therefore Avhen herbs are liberally 
 used in the preparation of foods they form a natural 
 antiseptic for the physiological system and also the 
 very food of the psychologic being. Color, odor and 
 varieties are the food principles for the nervous sys- 
 tem. The solids go to supply the waste of the body, 
 and the liquids the waste of the mind. 
 
 ^^Bread is for the body, but colors, odors and per- 
 fumes are the food of the soul.^' 
 
 The secret in cooking vegetables properly is to 
 cook quickly and with only sufficient water to cover 
 them, so that when they are cooked there remains no 
 water in the vessel. This prevents the waste of the 
 vegetable salts and saves the flavor of the vegetables. 
 Where there is much water used the virtues of the 
 vegetables are thrown away in the w^ater. One does 
 not draw the tea, cast away the liquid and eat the 
 leaves ; neither should one throw away the virtues of 
 other foods derived from infusion or cooking. 
 
 Such vegetables as spinach, beet tops, etc., should 
 never be cooked in water; for they contain sufficient 
 moisture to cook themselves. 
 
 Some of the most therapeutic of vegetables are 
 asparagus, artichokes, cekale, cabbage, Brussels 
 sprouts, savory cabbage, Scotch kale. Summer squash, 
 onions and sweet corn ; in salads, tomatoes Barde-de- 
 
40 
 
 Cabbashon, endive and lettuce. The sweet herbs, 
 such as thyme, marjarom, mint, parsley, savory and 
 celery — all of which hold a natural affinity with the 
 other members of the vegetable family — are also ther- 
 apeutic. 
 
 There is a popular tendency to over-cook vege- 
 tables. There is no excuse for the practice. A sim- 
 ple rule for the testing of the cooking of vegetables 
 is this : When, on inserting a steel fork, it leaves the 
 vegetables freely, they are cooked and ready for eat- 
 ing. 
 
 Beauty is the food for the eye, taste for the 
 tongue, firmness for the body and perfume for the 
 soul. 
 
 Make your dishes beautiful with various garnish- 
 ings. Use freely minced parsley, paprika, a liberal 
 use of butter, a little black pepper, capers, and where 
 possible, olive oil and lemon juice. 
 
 ^^Tlite dressings are fine when made with a little 
 tomato chutney, chilli pulp or Tobasco ground pep- 
 per ; this with a little pinch of finely-minced parsley, 
 adds character to the dressinp- and beauty to the dish. 
 
 NUTS. 
 FRIED ALMONDS. 
 
 Place in a skillet 4 tablespoons of olive oil and 
 bring it to a smoking heat ; then pour in f of a lb. of 
 paper-shelled almonds, that have had their shells re- 
 moved but not blanched ; stir well while cooking, to 
 keep from burning. When the nuts turn to a deep 
 brown color, pour oft* the oil and sprinkle wdth salt. 
 
41 
 
 'No meal is complete without fried almonds ; and tliey 
 should be eaten through it and not as a course. 
 
 No. 2. 
 
 Cocoanut can be prepared in the same way as the 
 almonds. Another excellent way to cook cocoanut is 
 to cut in slices and place these slices in the oven till 
 it is brown, then sprinkle with salt, and eat through 
 the meal. Brazil nuts are excellent prepared in the 
 same manner. 
 
 The oil in which nuts have been cooked should 
 never be thrown away. It has no equal for frying 
 purposes and gives everything which is re-cooked in it 
 a great flavor. 
 
 Xever blanch your nuts ; it destroys their digest- 
 ive quality. Chestnuts can be boiled and roasted and 
 used with any roasts, stews or salads. 
 
 Always eat your nuts through your meal. Xature 
 has so ordained that they should be eaten thus. 
 
 Walnuts should be eaten with raisins. They 
 have a taste affinity for each other and are thus natur- 
 ally adapted for dessert purposes. 
 
 Filberts, pecans, black walnuts and hickory nuts, 
 
 when ground into pastes, are splendid for flavoring 
 
 purposes. A tablespoon of any of them can be used 
 
 with great advantage in anything from soups to 
 
 salads. 
 
 CRYSTALLIZED NUTS. 
 
 Take and make a syrup of 1 lb. of cane sugar to 
 1-J pints of water; bring to a boil and then drop in 
 the nuts. Remove them, so that they can dry, then 
 repeat the process until they are heavily covered with 
 
42 
 
 the sugar. Cocoaiuit should be sliced and boiled in 
 the syrup for ^ hour before being removed from the 
 syrup. The same rule holds good with Brazil nuts. 
 
 DRIED FRUITS. 
 
 Prunes, peaclies, sultanas, raisins, currants, pears, 
 apples, apricots, cherries, figs and citrons. Our Cali- 
 fornia and Arizona products are now superior to any 
 importations, and, as they are fresh and more care- 
 fully prepared, preference should be given them when 
 possible. 
 
 CRYSTALLIZED FRUIT AND NUTS. 
 
 Strawberries, pineapples, cherries, pears, figs, 
 apricots, green gages, cocoanuts, Brazil nuts, pecans, 
 filberts and almonds. Make a syrup from 8 lbs. of 
 cane sugar (beet sugar is useless for preserving or 
 crystallizing) to 1 gallon of soft water and 1 dessert- 
 spoon of corn starch ; bring to a boil (stirring all the 
 time, so that the syrup is smooth) then drop in the 
 fruit, taking care that it is dry ; let it remain a short 
 time, remove and dry; repeat the process till it is 
 heavily coated, then place in a dry, cool place. Nuts 
 are treated in the same manner, only they should be 
 boiled for ten minutes in the syrup, taken out, dried 
 and then re-dipped until they are coated sufficiently. 
 SYRUP. 
 
 Simple syrup is made after the following manner : 
 Take 8 lbs. of cane cube sugar siid dissolve this in 1 
 gallon of distilled water; bring this to a boil, let it 
 stand and cool. It is then ready for use. ^Vhere one 
 prefers to use syrups instead of extracts, the simple 
 
43 
 
 rule is a gallon of syrup to J gallon of extract. This 
 is a verj^ strong svrup, and care must be taken not to 
 use too much. 
 
 NUTS. 
 
 Cocoanuts, Brazil nuts, walnuts, filberts, chest- 
 nuts, pecans, hickory, almonds and peanuts. It is 
 better to buy your nuts in large quantities in the mid- 
 dle of JSTovember and place them in a cool, dark and 
 dry cellar. A reliable commission man is the best 
 person to go to for your supply of nuts. 
 
 JAPANESE BEAN FLOUR. 
 
 It is one of the best ingredients for a rapid meal, 
 besides being tasty and nutritious. 
 
 Take ^ pint of cream and mix it with 2 table- 
 spoons of the bean flour, 2 tablespoons of Japanese 
 sauce, and w^hen well mixed add 2 quarts of boiling 
 water, 1 tablespoon of butter; bring this to a boil and 
 let it cook for ten minutes. It is then ready to serve 
 with black olives and toast. 
 
 It can also be used as a thickening in most any- 
 thing with good results. 
 
 CANE VS. BEET SUGAR. 
 In spite of all that is said to the contrary by those 
 who are interested in the cultivation of the beet root, 
 beet sugar is not as good, and never can be as good as 
 cane sugar. In the first place beet sugar is useless 
 for preserving or for the making of syrups. ^Vhere 
 it is used for such purposes, preser\^atives must be 
 used; and no preservatives are wholesome. The hu- 
 man, stomiach is not a laboratory for experimental 
 purposes. 
 
44 
 
 A simple way to detect beet sugar from cane is to 
 squeeze a lemon on the sugar. If it is beet sugar it 
 will turn peacock blue, if cane, its color will not be 
 affected. 
 
 Cane sugar has a pronounced crystal, while beet 
 sugar looks like smooth white sand ; a cube of cane 
 sugar is rough and irregular, wdiile beet sugar is 
 smooth and even. These points will lead to the de- 
 tection of beet sugar when sold for cane. 
 
 UNSALTED BUTTER. 
 
 The old saying, "A little is good, but more is bet- 
 ter," expresses the way in which butter is robbed of 
 its tissue-building quality and its flavor by the ex- 
 cessive use of salt. 
 
 Salt does not make tissue, but butter and cheese 
 are great tissue producers. Therefore do not destroy 
 their virtue by over-salting. 
 
 Un sal ted butter Avill keep from 14 to 21 days 
 easily in the ice box ; and why it should be expected 
 to keep longer and be sold as fresh butter, I, for one, 
 do not understand. Butter should have just one 
 level teaspoon of salt to the pound and a small one at 
 that. This helps bring out the sweetness of the but- 
 ter without changing the character of the butter fats. 
 PEPPER. 
 
 Pepper is the only natural stimulant, and from 
 its use no bad effects occur. Compare this with alco- 
 hol and other stimulants. Reason measures all, and 
 wisdom guides ; we do not rub a raw surface with 
 pepper any more than w^e would rub pepper in our 
 eyes. 
 
45 
 
 First heal the raw places with food antiseptics, 
 then use pepper to quicken circulation ; you Avill then 
 be well, strong and active, with a mind that is clear, 
 firm and self-reliant. 
 
 DESSERTS. 
 
 It will be found that desserts are unnecessary in 
 this system of cooking ; but where there is a desire for 
 a little sweet or pie or pudding, have them at the 
 lightest meal. 
 
 A good fruit pie can hurt no one; but to live on 
 pie, as the principal article of diet, will kill the 
 hardiest. r^D CHILLI. 
 
 The red chilli pulp is prepared after the follow- 
 ing manner : Take ^ lb. of Mexican chilli or Italian 
 pepperoni ; cut the wrong end off and place the pod in 
 a large vessel of cold salt and water; cook for forty 
 minutes over a quick fire, then strain off the water 
 and throw the pods into a cold water bath for ten min- 
 utes. Cut them open lengthwise, wash out the seeds, 
 then remove the pulp from the skin with a blunt 
 knife. Place the pulp in a stone or glass jar, and 
 keep in a cool place. It is then ready for use and 
 will keep fresh for some time. 
 
 This pulp is invaluable to this method of cooking, 
 
 and should be used according to the recipes given 
 
 here, when it will always be found appetizing and 
 
 sustaining. 
 
 GREEN CHILLI. 
 
 The skins from gTeen peppers can be removed after 
 the following manner : Place the peppers in a baking 
 pan and put this in a hot oven for a few minutes or 
 
46 
 
 till the peppers are blistered; throvr them into cold 
 water and the skins will readily separate. The pep- 
 per should then be opened with a sharp knife and the 
 seeds washed out; place pulp in Mason jars with a 
 little salt ; bring to boiling point and seal. This will 
 keep all Winter, and it is a most delicious article. 
 
 FRIED GREEN PEPPERS. 
 
 Remove the skins of 6 large peppers, egg and 
 bread crumb them, and fry in ghee or butter, with 3 
 sliced tomatoes till browned ; then place 6 eggs in the 
 skillet, taking care not to break the yolks ; add salt to 
 taste, -J teaspoon of paprika and 1 tablespoon of 
 minced parsley. Serve with rice and black olives. 
 GREEN CHILLI WITH CHEESE. 
 
 Remove the skins of 6 large peppers, egg and 
 
 bread-crumb them and fry in ghee or butter till brown 
 
 with 1 fine-minced clove of garlic ; take a pinch each 
 
 of thyme, majoram and mint, and 1 pint of good soup 
 
 stock, 1 tablespoon of Japanese sauce, mix together 
 
 and cook for a further 3 minutes, then cover this with 
 
 ^ lb. of fine sliced ^ew York cream cheese, cover the 
 
 skillet and let it cook till the cheese is thoroughly 
 
 melted. Serve with rice, olives and another side 
 
 dish. 
 
 GREEN CHILLI OMELET. 
 
 Take -J pint of the green chilli pulp and fry in 
 4 tables}X>ons of ghee or butter with 3 tomatoes, 3 
 sliced onions, 1 clove of minced garlic till thoroughly 
 browned ; pour over this 1 pint of soup stock, ^ pint 
 of cream and a pinch each of thyme, marjoram, mint 
 and black pepper, 2 tablespoons of Japanese sauce 
 
47 
 
 and "I pint of crushed nuts ; let cook for twenty min- 
 utes, then break into this 4 eggs and stir well to- 
 gether; cook for a further ten minutes. Serve with 
 rice. 
 
 Take and slice 4 large peppers, 4 tomatoes, 4 
 onions, 2 cucumbers, 2 small Summer squashes, 1 
 pint of green peas, J pint of dried mushrooms, tea- 
 spoon of salt, ^ teaspoon of paprika; place all in a 
 deep baking-pan and pour over it 1 pint of good soup 
 stock, 2 tablespoons of butter, ^ pint of cream and 1 
 pint of water; sprinkle this with a pinch of thyme, 
 marjoram, sage, black pepper and 2 tablespoons of 
 minced parsley, and let bake in a moderately hot 
 oven for 1 hour. 
 
 Serve with boiled potatoes, salad and olives. 
 
 CURRY POWDER. 
 
 Probably the best procurable in this country are 
 
 Cross & Blackwell's and Davis & Co.'s ; the former to 
 
 be had of all grocers and the latter at Hamilton Place, 
 
 Boston, Mass. 
 
 GARLIC. 
 
 The uses, and not the abuses, are what concerns 
 this system of cooking. The proper way to prepare 
 garlic is first to crack the clove by placing it under a 
 heavy knife-blade and hitting the same with the hand 
 upon the chopping-board. This reduces it to a fiber, 
 which can be minced fine with a sharp knife. Then 
 place it in the salad bowl and rub it around with a 
 wooden potato masher, which ensures perfect distri- 
 bution. Por cooking, pursue the same method of 
 
48 
 
 preparation; then, when minced, place in the vessel 
 with butter, and fry till it is a light brown. 
 
 MAYONNAISE DRESSING. 
 
 For a pint of mayonnaise dressing take the yolks 
 of 2 eggs, 1 saltspoon of salt, ^ teaspoon of black pep- 
 per and paprika, 1 teaspoon of dry mustard, 1 des- 
 sertspoon of Taragon vinegar, 1 dessertspoon of lemon 
 juice, mix into a smooth paste in a bowl that has been 
 well rubbed with garlic, then add f pint of best olive 
 oil, 2 ozs. of lemon juice, stir in a few drops at a time 
 till the mixture is of a creamy consistency, place on 
 the ice for a few hours before bottling or serving. 
 
 JAPANESE SAUCE. 
 Chou-You. 
 
 It is the monarch of all sauces. It is prepared 
 from bean and rice flour, and arrives at the age of 
 perfection when it is four to -^ye years old. It can 
 be used to advantage in all systems of cooking, and 
 w^hen once it has been used no meal will prove com- 
 plete without it. 
 
 Harvey's sauce, Worcestershire sauce. East In- 
 dian sauce and the Old Sauce are all imported sauces 
 and can be had of only first-class houses. They are 
 all of the first quality, and the names of the firms who 
 prepare them are of sufiicient guaranty of their pur- 
 ity. 
 
 KETCHUPS. 
 
 Walnut and mushroom ketchup are imported by 
 Cross & Blackwell, and are both excellent for flavor- 
 ing soups, etc. Indian Soy is also imported by the 
 
49 
 
 same house, and to those who love a sweet sauce this 
 is without a peer. 
 
 DOMESTIC. 
 
 Tomato, mustard, horseradish, Tabasco and chilli 
 are fine in flavor and supply a number of wants on the 
 lunch and supper table. 
 
 GHEE OR CLARIFIED BUTTER. 
 
 Take and finely grate one large cocoanut, place 
 this in a kettle with 1 pound of unsalted butter, bring 
 this to a boil, and let it simmer for 2 hours, then add 
 3 lbs. more of the unsalted butter; bring to a boil once 
 more and let it stand and settle; strain off; place in 
 bottles, cork well and seal and use in cooking instead 
 of butter. 
 
 When ghee has been prepared after this method it 
 has no equal for cooking, as it gives a beautiful nutty 
 flavor and is withal most economical. 
 
 CHUTNEYS. 
 
 The most popular of the imported Chutneys are: 
 Bengal sweet mango Phutney, Colonel Skinner's and 
 Major Grey's. These are bottled and imported by 
 Messrs. Cross & Elackw^ell, and can be obtained from 
 all first-class grocers. 
 
 TOMATO CHUTNEY. 
 
 Take 10 lbs. of ripe tomatoes, 3 lbs. of apples, 1 
 lb. of seeded raisins, 1 lb. of dried figs, 1 lb. of dried 
 prunes, 4 lbs. of sliced onions, 6 cloves of minced gar- 
 lic, 3 lbs of honey, 3 lbs. of tamarinds, J lb. of mixed 
 spice, juice of 12 lemons and 3 lbs. of black grapes; 
 boil all together for four hours, then pass through a 
 
50 
 
 coarse jelly bag, bring again to a boil and place in 
 Mason jars. This will keep for years. 
 
 CHILLI CHUTNEY. 
 
 Take and pulp 5 lbs. of Mexican chilli, add to this 
 
 2 lbs. of apples, 4 lbs. of skinned tomatoes, 2 lbs. of 
 
 dried apricots, 3 lbs. of fine-chopped onions, 2 lbs. 
 
 of tamarinds, 1 lb. of black molasses, 1 lb. of dried 
 
 primes, 1 lb. of dried figs, ^ lb. of mixed spices, the 
 
 juice of 12 lemons, 6 minced cloves of garlic and 2 
 
 lbs. of honey ; cook together for four hours and place 
 
 in Mason jars. 
 
 GRAPE CHUTNEY. 
 
 Take 1 gallon of black grape juice, and add to this 
 4 lbs. of skinned tomatoes, ^ lb. of mixed spices, 2 
 lbs. of dried apricots, 2 lbs. of figs, 1 lb. of prunes, 1 
 lb. of tamarinds, 3 lbs. of fine-minced onions, 6 cloves 
 of minced garlic, 12 minced apples, 1 teaspoon each 
 of thyme, marjoram, mint, parsley, 1 oz. of ground 
 ginger, 2 lbs. of honey, 1 lb. of black molasses, 2 lbs. 
 of sultanas, the juice of 18 lemons and 2 fine-grated 
 large, fresh cocoanuts ; cook slowly for five hours, 
 then place in Mason jars. 
 
 These Chutnej^s are to be used as relishes and for 
 flavoring purposes. No laboratory is complete with- 
 out a great variety of Chutneys, as they are the foun- 
 dation of many tasty dishes. 
 
 FLAVORINGS. 
 
 The most popular flavoring extracts are : Vanilla, 
 strawberry, lemon, grape, chartreuse, maraschino, 
 benedictine, curacao, vermouth, cherry, brandy, rum, 
 peach, banana and rose. 
 
51 
 
 As we have before stated in this little work, we 
 deal with the uses, and not with the abuses, of things. 
 Correct your diet, and you will have corrected your 
 habits. Drunkards and narcotic fiends are the pro- 
 ducts of wrong diet. There is no fear that you will 
 become the victim of alcoholic stimulants when you 
 live upon a vegetarian diet. Nearly all flavors now 
 offered on the market are synthetic, and therefore 
 are, by their very nature, injurious to the human 
 being. 
 
 Is it not better to prepare one's own extracts than 
 to buy the poisonous substitutes that are offered for 
 fruit extracts ? 
 
 It may cost a little more time and money to pre- 
 pare your own extracts, but you have the great ad- 
 vantage of knowing that they are pure. 
 
 To make Vanilla Extract, take ^ gallon of Cologne 
 spirits and place in a 1-gallon glass-stoppered tincture 
 bottle ; add to this 4 ozs. of glycerine, ^ pint of maras- 
 chino and ^ pint of curacao ; shake well together, then 
 take a meat grinder, clean it thoroughly and pass 
 through it | lb. of Mexican 12-inch vanilla beans; 
 set the knives to cut as fine as possible, wash your 
 grinder in a little of the Cologne spirit, then place the 
 crushed beans and the washings into the gallon bottle, 
 shake this every day thoroughly for three weeks, then 
 draw off and pass through a filter. The object of 
 adding the glycerine, maraschino and curacao is to 
 hold the flavor of the vanilla, which otherwise will 
 escape in the process of cooking. 
 
52 
 STRAWBERRY EXTRACT. 
 
 Take 10 lbs. of small ripe red strawberries and 8 
 lbs. of cane sugar, boil tbem together for 1 hour, pass 
 this through a jelly bag, and while the liquid is still 
 hot, add 4 ozs. of glycerine, -J pint of benedictine, 1 
 quart of Cologne spirit; shake well and keep in well- 
 corked bottles. 
 
 LEMON EXTRACT. 
 
 Take a gallon glass-stoppered salt jar and fill with 
 sliced lemons; add as you fill the jar, 1 lb. of cane 
 sugar, 3 ozs. of glycerine and ^ pint of yellow char- 
 treuse and fill up the jar with Cologne spirit; let it 
 stand from ten to fourteen days; filter off and cork 
 
 well. 
 
 GRAPE EXTRACT. 
 
 Take 10 lbs. of Tokay grapes when they are thor- 
 oughly ripe, and boil with 5 lbs. of cane sugar and 1 
 quart of water for an hour; pass this through a jelly 
 bag and, while the liquid is hot, add 2 ozs. of glycer- 
 ine, 1 quart of Cologne spirit and | pint of caracao. 
 Bottle and seal. 
 
 Cherries and peaches can be prepared the same 
 way as the grape, except that cherries should receive 
 4 pint of Old Brown brandy, and the peaches ^ pint 
 of Vermouth. 
 
 These extracts are very strong, and great care 
 must be taken not to use too much of them. One des- 
 sertspoon to the pint will make a pronounced flavor. 
 And to my temperance critics I will say that Butyric 
 ether, chloroform, ether, cold tar compounds and es- 
 sential oils are far more injurious to the consumer 
 than the small amount of Cologne spirits that these 
 
53 
 
 formulas call for, and we should not strain at a gnat 
 whilst we are swallowing a camel. 
 
 FRUIT DRINKS. 
 
 Take the juice of 6 lemons and place it in an 
 agate pan with 2 lbs. of grapes, 1 lb. of peaches, 1 lb. 
 of ripe green gages or plums, and one grated pine- 
 apple; add to this 2 quarts of water, 1 lb. of cane 
 sugar ; let it cook for 1 hour, strain through a bag, let 
 cool, then add 1 tablespoon of grape extract and 1 
 quart of aerated water. Serve in wine glasses with 
 
 a little cracked ice. 
 
 CHERRY. 
 
 Take the juice of 4 lemons and place it in an agate 
 pan with 2 lbs. of Morella cherries, 1 lb. of raspber- 
 ries, 1 grated pineapple and 1 lb. of ripe apricots; 
 add to this 2 quarts of water, ^ lb. of cane sugar and 
 let it boil for forty minutes. Strain and let cool, 
 then add 1 tablespoon of cherry extract (or vanilla 
 extract), stir in well and add 1 quart more of water. 
 Serve in wine glasses with a little cracked ice. 
 CLARET CUP. 
 No. I. 
 
 Take the juice of 6 lemons, 6 oranges, 2 lbs. of 
 white grapes, 1 lb. of peaches, break all together and 
 let stand for 1 hour; strain through a bag without 
 squeezing, then add 2 tablespoons of grape extract, 1 
 tablespoon of cherry extract, 2 quarts of aerated 
 water. Serve in tumblers. 
 
 No. 2. 
 
 Take 1 tablespoonful of vanilla extract, 1 of cher- 
 ry, 1 of peach, 3 of curacao, juice of 2 lbs. of white 
 
54 
 
 grapes, the juice of 6 lemons, and 1 grated pineapple. 
 Mix together, then add 2 quarts of Manitou water. 
 Serve in tumblers with a little cracked ice. 
 
 In making fruit drinks, preserved jellies dissolved 
 in water will answer the purpose of fruit; and by 
 keeping up your stock of flavoring extracts you can 
 make innumerable drinks, all the year round, in a 
 very few minutes. These drinks will be found very 
 refreshing and wholesome and at the same time deli- 
 cious in flavor. 
 
 COFFEE. 
 
 Coffee, the same as tea, is a natural stimulant, and 
 when taken in moderation and properly prepared, 
 supplies a great want to some systems. Coffee is rank 
 poison to some, and tea is to others ; where this is so, 
 it is self-abuse to drink either of them. Drink the 
 one suitable for your wants, but be careful that your 
 wants are not your masters. The same rules apply 
 in the preparation of coffee and tea, namely : Do not 
 stew them, and be sure that they are fresh. 
 
 Make your coffee by infusion, clarify it with the 
 white of an egg, drink it without milk or cream and 
 never with oatmeal or breakfast foods; and it will 
 generally be found more wholesome than most of the 
 coffee substitutes. 
 
 In this system of diet the wants of the body are 
 so perfectly supplied that to form a habit for any one 
 thing is impossible. 
 
 Be sure that the tea or the coffee agrees with jow 
 before you make a practice of drinking it. 
 
55 
 TEA AND TEAS. 
 
 It is from the general prejudice in some cases, and 
 from ignorance in others, that this natural stimulant 
 is so much abused. 
 
 The improper way of preparing and the continued 
 drinking of the same kind of tea, without change of 
 character or any neutralizing quality, makes tea in- 
 jurious. 
 
 The golden rule to follow in making tea, is, first, 
 a china tea pot ; secondly, fresh boiling water ; third- 
 ly, never allow the tea to draw for longer than four 
 minutes, and never on a. hot stove so that the tea 
 boils; and fourthly, never use a metal tea pot or a 
 metal s})oon. Should the first brew prove insuffi- 
 cient, always make a fresh pot; n.ever re-water the 
 leaves or squeeze the pot to make the extra cup. 
 
 Tea is a great blender with other herbs, as the fob 
 lowing recipes will ]irove : 
 
 MINT TEA. 
 
 Take and place in a china tea pot 1 teaspoon of 
 Ceylon tea, 2 slices of lemon and 3 sprigs of mint; 
 pour over this H pints of fresh boiling water; let it 
 stand 4 minutes, then ])our out. This is a delightful 
 beverage either hot or cold. 
 
 GINGER TEA. 
 
 Place 1 teaspoon of Ceylon tea in a china tea pot ; 
 to this add 1 teaspoon of fresh-ground Jamaica gin- 
 ger, 3 sprigs of mint, 2 slices of lemon and 1^ pints 
 of fresh boiling water ; let it stand for four minutes 
 and pour out. 
 
 This is a great stimulant and leaves no bad effects. 
 
 LcfC. 
 
56 
 SPICED TEA. 
 
 Place 1 teaspoon of Ceylon tea in a china tea-pot 
 and to this add -J teaspoon each of fresh-ground gin- 
 ger, nutmeg, calamus, 6 drops of tincture of vanilla 
 and 3 sprigs of mint, and 4 thin slices of lemon; 
 pour over this IJ pints of fresh boilijig v^ater, and let 
 it stand for four minutes. It is then ready to serve 
 and will prove a great comfort after excessive fatigue 
 or exposure. 
 
 A good rule to follow in the drinking of tea is to 
 alternate India tea one month with China tea the next. 
 This, with occasionally a drink of the spiced and aro- 
 matic teas, will prevent the forming of any habit 
 either for China or India teas. 
 
 PICKLES. 
 
 All vinegars are injiTrious to the stomach when 
 taken in excess, and pickles should he eaten sparingly. 
 Wine and cider vinegars are the least injurious. A 
 few drops of Taragon vinegar for the flavoring of a 
 salad can not he harmful, neither is the toothsome 
 pickle once in a while. 
 
 DILL PICKLE. 
 
 Make a brine from good salt, and soft fresh water, 
 so that it tastes strongly of the salt, place this in a 
 barrel till wanted. Then take a keg and lay in layers 
 the cucumbers and a little dill, cover this with grape 
 leaves and a spoonful of mixed spice, then a layer of 
 sweet mango peppers and more grape leaves, then an- 
 other layer of cucumbers and mixed spice; do this, 
 alternating the mangoes and cucumbers till the keg is 
 nearly full, then pour the brine over it till all is cov- 
 
57 
 
 ered ; on this place a plate or the top of the keg, and 
 do not place where it can become frozen. 
 
 Take 5 lbs. of chillies, 5 lbs. of green mango pep- 
 pers, 5 lbs. of limes, | lb. of mixed spice, 5 lbs. of 
 cucumbers, 5 lbs. of sliced ripe tomatoes, 2 lbs. of 
 sliced onions, 8 cloves of minced garlic and the juice 
 of 12 lemons with 2 tablespoons of salt ; to this add 2 
 quarts of white wine, and let it simmer for 3 hours, 
 then place in Mason jars. Pints will be the most 
 serviceable. 
 
 Cross & Blackwell's pickled walnuts, chow chow, 
 piccalilli, mixed pickles, beans and red cabbage stand 
 as a class by themselves ; they are prepared in the 
 finest malt vinegar and from the best of vegetables. 
 
 Our domestic brands of tomatoes, cucumbers, 
 onions, fruit and mixed pickles need no special men- 
 tioning. 
 
 NOTES ON IMPORTED AND DOMESTIC PREPARATIONS. 
 
 Macaroni, spaghetti, vermicelli, sun-cured olives, 
 white garlic, olive oil, Parmesan cheese, Roman 
 cheese, cassacaballo cheese, tomato paste and dried 
 tom-atoes may be had of the Swiss Colony, California ; 
 Bianco & Co., Denver, Colorado, and most Italian im- 
 porting houses. 
 
 JAPANESE SAUCE. 
 
 Sho-you, or Japanese sauce, bean flour, dried 
 mushrooms, pickled egg-plant, pickled bamboo, rice 
 and other canned goods may be had of T. Kanai & 
 Co., Los Angeles, California, and from most Oriental 
 importing houses. 
 
58 
 
 IMPORTED HERBS. 
 
 Sweet savory, sage, mint, thyme, marjoram and 
 parsley are bottled and imported by Cross & Black- 
 well, of London, England. 
 
 IMPORTED PEPPERS. 
 
 I^epaul pepper, paprika, peperoni, ]\rexiean SAveet 
 pepper and black pepper may be obtained of all first- 
 class grocers. ^Hiite pepper is not fit to eat. 
 
 NOTES ON FOREIGN AND DOMESTIC PREPARATIONS. 
 CURRY POWDER. 
 
 Cnrry powder; Cross & Blackwell and Davis & 
 Co., Hamilton Place, Boston, Mass. 
 STARCHES. 
 Tapioca, sago, arrow-root, cornstarch, farina and 
 rice; all first-class honses. 
 
 MUSHROOMS. 
 Best French canned, all grocers. Snn-dried mush- 
 rooms ; Italian and Japanese im.porting honses. 
 OLIVES. 
 California and Arizona black olives have the most 
 perfect taste and carry a rich percentage of oil. They 
 can be had of first-class grocers or direct from West- 
 em houses. 
 
 JELLIES. 
 
 Red currant, black currant, apple, ])ear, peach, 
 green gage and guava jellies are always handy and 
 are most wholesome. 
 
 IMPORTED CRACKERS. 
 
 The Osborne, Albert, Oaten, Breakfast, Luncheon 
 and LeMan's biscuits are all manufactured by the 
 
59 
 
 Huntley «fe Palmer Biscuit Co., and can be had of 
 most first-class grocers. 
 
 RICE. 
 Chinese rice can be obtained from Chinese im- 
 porting houses ; Japanese rice from Japanese import- 
 ing houses; Patna, Carolina and Louisiana from all 
 
 grocers. 
 
 CHEESE. 
 
 English chedder, English Stilton, lloquefort, Gor- 
 gansolla, Parmesan, Cassacaballa, Koman and Swiss 
 cheeses; all first-class grocers, and delicatessen estab- 
 lishments. 
 
 OLIVE OILS. 
 
 To-day our owti domestic oils surpass in quality 
 the imported oils. The Phoenix Oil, St. Gabriel's, 
 Copper's olive oil, and the Cresenta olive oils are all 
 of first-class quality ; and where heavy oils are liked, 
 these have no equals. 
 
 Lautiers, Antonini and Erancesconi's are fine oils, 
 
 and where a light oil is preferred, these are highly 
 
 recommended. 
 
 OLIVES. 
 
 Our domestic olives are the finest the world can 
 
 produce. 
 
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