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A FRIEND IN TH 35~
.-— I


KITCHEN:
OR
WHAT TO COOK AND How TO C001< IT.
About 400 Choice Recipes Carefully Tested;
TOGETHER WITH
Plain Directions on Healthful Cookery; How to Can Fruit; A Week.s Menu;
Proper Food Combinations; Rules for Dyspeptics; Food for Infants;
Simple Dishes for the Sick; Wholesome Drinks; Useful
Tables on Nutritive Values of Foods, Time re-
quired to Digest Foods. Weights
and Measures for the
Kitchen. etc.
BY MRS. ANNA L. COLCORD.
"There is relzlgion in a good loaf of bread."
“Bad Cooking diminishes happiness and shortens life."
PACIFIC PRESS PUBLISHING COMPANY,
OAKLAND, CAL.
San Francisco, New York, Kansas City.


Preface.
TI.IE object of this work is to furnish in an inexpensive
and convenient form, plain directions on healthful cookery.
Special attention has been given to the idea of presenting
such recipes as will tend to make the living of the family
what it should be,—simple, economical, wholesome, nutri-
tious, palatable, and varied.
The housewife is often perplexed to know just what to
cook; but if she has at hand something which will suggest
to her what she desires but cannot think of, she has that
which is indeed a friend.
The author has tried to make the worksuﬂiciently
comprehensive to answer the demands of an ordinary
household.
The recipes for the preparation of grains, fruits, and
vegetables occupy a large portion of the work. Cream is
mentioned in a number of the recipes,but while its use is to
be preferred instead of butter, especially if sterilized, sub-
stitutes have generally been suggested where it is not at
hand or available.
Pains have been taken to make the recipes plain and
explicit, and yet as brief as possible consistent with these
ends. The amount of the various ingredients required
has generally been indicated by measure, rather than by
weight, as this is usually more convenient and time-
saving.
It is hoped that this little work will be found to be a
real friend in the kitchen. That it may be such, and that
it may prove a blessing to thousands in many lands, is the
sincere wish of— THE AUTHOR.
[3]


Contents.
Importance of Good Cooking .
Helpful Hints for the Housewife .
Soups . . . . . . .
Cereals . . . . .
Toasts .
Breads .
Fruits . .
Vegetables . .
Substitutes for Meats ,
Eggs . . .
Omelets . . .
Puddings . . .
Custards and Creams .
Sauces . . . .
Pies . . .
Cakes . . . . . . .
Wholesome Drinks . . . .
Specially Prepared Health Foods .
Simple Dishes for the Sick . .
Food for Infants .
Miscellaneous . ,
A Week’s Menu .
Sabbath Dinners . . . . .
Food Combinations . . . .
Time Required to Digest Various Foods
Nutritive Value of Foods . . .
How to Become a Vegetarian . .
Rules for Dyspeptics . . . .
The Pulse in Health . . . .
Vleights and Measures for the Kitchen
Households Hints . . . . .
Index . . . . . . .
PAGE-
-9
12
.13
19
.25
28
.41
53
67
- 74
76
- 77
84
. 87
9o
- 97
102
. 105
no
. 114
115
. 12o
121
. 122
I22
. 123
124
. 125
I26
. 126
126
. 127
[5]


Illustrations.
Frontispiece
Double Boiler .
Wall Rack . . .
Ancient Flour-Making .
Flour Sieve . . .
Baking Pan . .
Steamed Bread Pan .
Gem Irons .
Cake Cutter .
Waﬁle Iron .
Griddle . .
Gathering Fruit .
Fruit Dish .
Large Spoon . . .
Mason Can . . .
Utensils for Canning Fruit
A Wise Choice . .
Some Staple Vegetables .
Saucepan . . .
Potato Masher .
Colander .
Can Opener
Sweet Com .
Patty Pan
Pie Dish .
Rolling Pin .
Pie . . . .
Dover Egg-Beater .
Cake Pan . .
Coffee Strainer .
Coﬂ"ee Mill .
Lemon Drill
Bread Knife .
i
PAGE.
20
. 23
24
. 32
32
-33
34
-37
38
39
40
.42
46
. 48
49
.52
54
. 56
57
- 59
59
. 66
75
. 90
91
.91
97
.98
102
. I03
I03
1 18
[7]


.>'.a$..>*
PRACTICAL 'OLOGIES.
Daughler.—“ Yes, I’ve graduated, but now I must inform my-
self in psychology, phi1o1ogy,bib1i—”
Pradical Molher.—“ Stopright where you are; I have arranged
for you a thorough course in ‘roastology,’ ‘ boilology,’ ‘stitchology,’
‘ damology,’ ‘ patchology,’ and general domestic ‘ hustleology.’
Now get on your working clothes.”—Detr0z.l Free Press.
JJ-J


~,. ._ ;__,___
1


' 'll lllllllll p‘ l ,
iio W H l ll /’ i'‘‘iili..‘i’.
‘K: 5 I/1,‘ and l‘low -\ o it
is *
HVIPORTANCE or coop coomno.
HEALTHF UL cookery is not receiving the attention
which its importance demands. Although we are
living at a time when eating and drinking are carried
to excess, and when elaborate bills of fare are frequently
placed before us, yet plain, simple, and healthful cookery
occupies but a comparatively small place in the culinary
world to-day.
Good food is of primary importance. We live upon
what we eat. It is not suﬂicient, however, merely to
select good food. To be well digested and thoroughly
assimilated the food must be properly prepared. The best
food may be spoiled in cooking. The kind of food upon
which we live, and the manner in which it is prepared,
determines largely our physical well—being, and conse-
quently much of our happiness or misery in this life.
“ For love, nor honor, wealth nor power,
Can give the heart a cheerful hour
When health is lost. Be timely wise;
With health all taste of pleasure ﬂies.”
Moreover, the mind is aﬁfected by the condition of the
body, and the morals by the state of the mind. As,
therefore, cooking determines to a large degree the con-
dition of the body, it must also affect to a considerable
X E9]


Io A FRIEND IN’ Tl-IE KITCHEN.
extent our moral and spiritual welfare. It is not too
much to say, therefore, that there is religion in good
cooking. ,
It has been truly said that “the cook ﬁlls an impor-
tant place in the household. She is preparing food to be
taken into the stomach, to form brain, bone and muscle.
The health of all the members of the family depends
largely upon her skill and intelligence.” As the lives of
those on a steamship are in the hands of the helmsman, so
the lives and the health of the members of the family are,
to a great degree, in the hands of the one who prepares
their meals.
Thousands are dying annually as the result ‘of poor
cooking. Food poorly prepared is not nutritious, and
cannot, therefore, make good blood.
Some may say they have no natural ability to cook;
but anyone having ordinary intelligence, with a little
effort, care, and proper directions, can learn to cook well.
And surely the health of the family ought to be of suﬂi-
cient importance to inspire every mother with ambition to
learn how to cook. _
Mothers should also teach their daughters the mysteries
of good cooking. They should show them that this is an
essential part of their education,—more essential than the
study of music, fancy work, the dead languages, or the
sciences. The knowledge of these latter without the
knowledge of how to care for the body and provide it with
suitable nourishment, is of little worth. Meredith hit
upon a great truth when he said:—
“ We may live without music, poetry, and art;
We may live without conscience, and live without heart,
VVe may live without friends; we may live without books;
But civilized man cannot live without cooks.”


A FRIEND IN THE KITCHEN. 1.1
No young woman should contemplate marriage until
she has ﬁrst acquired a practical knowledge of simple
cookery, for this is essential whether she expects to do
the cooking herself, or supervise the maid. Although
bread is the staff of life, it is a sad fact that a large pro-
portion of the daughters of the present generation do not
know how to make a good loaf of bread. They have not
been instructed in the useful art of cookery, so that when
they_have families of their own they can provide for their
tables a well-cooked dinner, prepared with nicety, so that
they would not blush to place it before their most esteemed
friends.
There has never been an age so noted for dyspeptics as
the present, and there was perhaps never before a time
when there was a greater scarcity of good cooks.
“ Though we boast of modern progress as aloft we proudly soar,
Above untutored cannibals whose habits we deplore,
Yet in our daily papers any day you chance to look
You may ﬁnd this advertisement: ‘ Wanted-—A Girl to Cook.’ ”
Good cooking does not consist in the preparation of
highly seasoned foods to pamper a perverted appetite, but
in cooking with simplicity, variety, and skill natural foods
in a palatable and wholesome manner. To assist in this
direction is the object of this little work.
But no workman can work without materials and
tools. The necessary materials for cooking are indicated
in the recipes given in this book. Illustrations of many
of the most necessary and useful cooking utensils will be
found scattered throughout the work.
A very convenient and easily constructed wall rack,
which may be placed over the kitchen work table, is
shown on page 23.


I2 A FRIEND IN THE KITCHEN.
HELPFUL HINTS FOR TI-IE HOUSEWIFE.
PLAIN and healthful living tends to long and happy li_ving.—
Seleded.
SIMPLE diet is best; for many dishes bring many diseases.-
Pliny.
THE foundation of a happy home is laid in the kitchen.-
Marion Harland.
TI-IE mother should study to set a simple yet nutritious diet
before her family.—Mrs. E. G. White.
A WRONG course of eating or drinking destroys health, and
with it the sweetness of life.—C/zristian Temperance.
THERE are some tombstones upon which the inscription might
very properly be written, “ He died a victim to poor cooking."-
Willard Allen Colcord.
How many homes are cursed by discomfort and ill-health, hard
thoughts and bitter words, simply because the wife does not know
how to cook.— The Young I1Voman.
A LITTLE girl who, when having her Scripture lesson, was
asked by her sister Ruth, “Why did God make Eve?” replied,
“ To cook for Adam, o’ course.”—C/zristian World.
BAD cooking is waste—waste of money and loss of comfort.
Whom God has joined in matrimony, ill-cooked joints and ill-
boiled potatoes have very often put asunder.—.S.amuel Smiles.
THE stomach is the kitchen of the soul; therefore it is very im-
portant that the fuel which feeds the stomach should be of good
quality, and prepared in the best manner.—Marlin Luther.
IN giving your children lessons in physiology, and teaching
them how to cook with simplicity and yet with skill, you are lay-
ing the foundation for the most useful branches of education.—-
Exercire and Air.
WHAT does cookery mean ?--It means the knowledge of all
fruits and herbs and balms and spices, it means carefulness, and
inventiveness, and watchfulness, and willingness, and readiness of
appliance; it means the economy of your grandmothers and the
science of the modern chemist; it means much tasting and no
wasting.—_]0/in 1€uskin.


O hour of all hours, the most pleasant on earth,
Happy hour of our dinners !—Meredz‘th.
Soup rejoices the stomach, and disposes it to receive and digest
other food.—-Brillat Savarin.
It is important that we relish the food we eat.--Clzrislian
Temperance.
..>‘.;‘$
SOUP is easily prepared, economical, and when made
from healthful materials, is a very wholesome article
of diet. It adds much to the elegance and relish of a
dinner, and, if taken in small quantities, is a good means
of preparing the whole system to assimilate a hearty
meal. _
Soups aﬂ.ord an excellent opportunity for using left-over
foods which might otherwise be wasted. A combination
of vegetables left over from the previous day, such as a
cupful of mashed potatoes, some stewed peas, beans, or
lentils, a few spoonfuls of boiled rice, stewed tomatoes, or
other bits of vegetables or grains, if in good order, make a
very palatable and nourishing soup. The vegetables
should be put all together into a saucepan with enough
water to cover them, let simmer for two or three hours,
[Is]


I4 A FRIEND IN THE KITCHEN.
then rubbed through a colander, and returned to the
saucepan with suﬁicient water added to make the soup of
proper consistency, reheated, seasoned, and served.
Forseasoning soup, a few spoonfuls of cream, or a
little butter or nut butter may be used, though if properly
made is quite relishable without.
We wish all our readers success with the following
simple but delicious kinds.
.>'-0'.}
BEAN SOUP.
For two quarts of soup soak one pint of beans overnight. In
the morning drain, and put to cook in cold water, adding one-th_ird
cup of well-washed rice if desired; boil slowly for about two hours.
When done rub through a colander, thin with boiling water, and
season with a little butter and salt.
GREEN PEA SOUP.
Put the peas in water enough to cover them, add a little pinch
of salt, boil until tender, skim the peas out, and rub through a
colander; then return to the water in which they were boiled; add
milk, a little cream or butter, and salt to taste. Pour the soup over
a few croutons(bits of toasted bread) in a hot soup tureen. Aquart
of milk to a pint of peas is a good quantity.
SPLIT PEA SOUP.
For each quart of soup desired boil slowly a cupful of split peas
in three pints of water until thoroughly dissolved. Rub through a
colander, add salt, a small teaspoonful of butter if desired, and,
for ﬂavoring, a slice or two of onion or celery. Reheat, and when
boiling stir into it two teaspoonfuls of browned ﬂour rubbed smooth
in a little cold water. Remove the onion or celery with a fork
before serving. Add two or three crisp crackers rolled ﬁne, or
serve with croutons.
SPLIT PEA AND VERMICELLI SOUP.
Make the soup as above. Cook one-half cup of vermicelli in a
cupful of boiling water for ten minutes and add to the soup.
- /
. _ ‘


A FRIEND IN THIC l\.ITCHi€N. I5
VEGETABLE PEA SOUP.
Cook one quart of split peas until dissolved. When nearly done,
add two or three medium-sized potatoes and one medium-sized
onion, sliced thin. When these are done, rub all through a
colander, add hot water to make of the consistency of thick cream,
a little cream or butter, and salt to taste; reheat and serve.
TOMATO SOUP.
Take one quart of stewed tomatoes, rub through a colander, and
put to boiling; add two tablespoonfuls of ﬂour mixed smooth in a
little cold water, stirring well that no lumps be formed. Season
with salt, and just before serving add a few spoonfuls of cream or a
small piece of butter.
LENTIL SOUP.
Cook a pint of lentils in a small quantity of boiling water.
‘When about half done, add, if desired, one medium-sized onion cut
in halves or quarters. When the lentils are tender, remove the
onion, and rub the lentils through a colander. Add suﬂicient
boiling water to make three pints in all. Season with salt, a little
cream or butter, reheat to boiling, and thicken with four table-
spoonfuls of browned ﬂour blended with a little cold water. The
German, or dark lentils, are usually cheaper than the Egyptian, or
red lentils. '
LENTIL AND TOMATO SOUP.
Cook together one cup of lentils, one cup of stewed strained
tomatoes, one cup of water, a teaspoonful of butter, and a stalk of
celery. When done, add sufﬁcient water to make the soup of
proper consistency. Heat to boiling, remove the celery, and season
with salt. Add one teaspoonful of browned ﬂour rubbed to a paste
with a little water. Boil for a few minutes, and serve.
TOMATO AND MACARONI SOUP.
Drop a cupful of macaroni broken into small pieces into three
or four cupfuls of boiling water, and boil from twenty minutes to an
hour, or until perfectly tender. The length of time required will
depend upon whether the macaroni is fresh or stale. Stew one
quart of fresh or canned tomatoes, and put through a strainer or
colander to remove the coarse portions. Then add the macaroni,
season with salt, and a little cream or butter if desired, boil to-
gether for a few minutes, and serve.
TOMATO AND VERMICELLI SOUP.
Take two quarts of stewed tomatoes, strain, or pass through a


I6 A FRIEND IN THE x1rcnErz.
colander, and put to boil. Cook one cup of broken vermicelli in
two cups of boiling water for ten minutes, and add to the tomatoes.
Season with salt. If the soup is too thin a little cornstarch blended
with a little cold water may be added, and the soup allowed to
boil a few minutes longer. Just before serving, a few spoonfuls of
sweet cream may be added if desired.
RICE SOUP.
Put to cook slowly one-third cup of well-washed rice in three
cups of hot water, and cook one and a half hours. Then add a
little salt and one quart of milk, reheat and serve. A little celery
may be simmered in the soup for a short time, and removed before
serving.
SAGO PEA SOUP.
Wash, soak, and cook one cupful of split peas in plenty of water
until tender; rub through a colander, return to the ﬁre, adding
enough hot water to make three pints in all, and a few slices of
onion. Wash three tablespoonfuls of sago in warm water, and stir
gradually into the soup; simmer for a half hour, or until well dis-
solved. Remove the onion, and season with salt. Add a few
spoonfuls of thin cream or rich milk to the beaten yolk of an egg,
and stir into the soup a few minutes before serving.
SAGO FRUIT SOUP.
Soak one-half cup of sago for an hour in a cup of cold water;
then add a quart of water, and cook slowly until transparent. In
the meantime cook together one cup of prunes and one-half cup of
raisins in a small quantity of water. When the sago is transparent,
add the fruit, together with one-half cup of currant, plum or some
other tart fruit juice, and one-half cup of sugar. This will make
three pints of soup. Serve hot with croutons.
Instead of the above, rice with dried apricots, and prune or
currant juice may be used.
SAVORY SOUP.
Take two cupfuls of cooked split eas which have been rubbed
through a colander, one cupful of boiled mashed potatoes, and
one-half cup of strained stewed tomatoes; add to this mixture
enough hot water to make of proper consistency, a sliced onion,
and salt as desired. Boil together for a few minutes until well
ﬂavored with the onion; remove the onion and serve. A half cup
of broken vermicelli cooked for ten minutes in a cupful of boiling
water, may be added if desired.


A FRIEND IN THE KITCHEN. 1.]
CELERY SOUP.
Wash a bunch of well-bleached celery, cut ﬁne, and with one or
two sliced potatoes put to cook in a small quantity of boiling
water. When done, add a quart of milk, and pass through a
colander; let heat to boiling, season with salt, and thicken with a
little ﬂour rubbed smooth in cold water, or serve with rolled
crackers.
VEGETABLE SOUP.
Cook together slowly for two hours, in two quarts of water, two
cups of split peas, two or three slices each of carrot and turnip, one
large potato sliced, one-half cup of canned tomatoes, and a small
onion cut in pieces. If desired, a stalk of celery cut into small
pieces may be used instead of the onion. When done, rub through
a colander, add water to make of proper consistency, reheat, season
with salt and a little cream or butter, and serve.
POTATO SOUP.
For each quart of soup required, take three medium-sized pota-
toes, pare, cut in slices, and cook rapidly in suﬁicient water to
cover them. When tender, rub through a colander. Then return
to the ﬁre, add three cups of sweet milk, and season with salt, and
a little cream or butter if desired. Let the soup come to a boil,
add a teaspoonful of ﬂour rubbed smooth in a little water, boil a
few minutes, and serve. A slice of onion or a stalk of celery may
be simmered in the soup for a few minutes to ﬂavor it, and then
removed. Instead of the ﬂour two or three crisp crackers rolled
ﬁne may be added just before serving.
POTATO AND BEAN SOUP.
Look over and soak one cup of beans overnight; when ready
to cook, drain, and put over the ﬁre in cold water. When done,
rub through a colander; pare and slice three or four medium-sized
potatoes, and put to cook in a small quantity of hot water; when
done, put through a colander, and add to the beans; add milk or
water suﬂicient to make about three pints of soup; season with salt,
and boil for a few minutes. A few slices of onion or a little celery
may be simmered in the soup for a few minutes to ﬂavor if desired,
and remove before serving. _
' BARLEY SOUP.
Cook a cup of pearl barley in three pints of water for several
hours, adding water as needed to keep the quantity good. When
done, add salt and a little cream, or the beaten yolk of an egg.
. 2’ -


18 A FRIEND IN Tun KITCHEN.
NOODLE SOUP.
Beat the yolks of two eggs thoroughly, then add one cup of
sifted ﬂour, and knead well for ﬁve or ten minutes; divide into
four parts, roll each part nearly as thin as u knife blade, and place
on a clean cloth near the ﬁre to dry. When dried suﬂiciently so
that they will not stick together when rolled up, or be so dry as to
be brittle, roll each piece up into a roll, and with a sharp knife cut
or shave crosswise into very narrow slices, about one-twelfth of an
inch in width. Shake out well, and let dry thoroughly. Then
drop into hot salted water, and boil twenty minutes; drain off the
water well, add a quart of milk, salt to taste, reheat, and serve.
Noodles may be added to other soups instead of macaroni.
ASPARAGUS SOUP.
Take two bunches of fresh, tender asparagus, wash, cut into
short lengths, and put to cook in a quart of hot water. Let cook
slowly till tender, and the water reduced one-half; rub through a
colander, add three cups of milk, a spoonful or two of cream, and
salt to taste. Let heat to boiling, and serve with croutons. A half-
cup of well-cooked rice may be stirred into the soup before serving
if desired.
SALSIFY OR VEGETABLE OYSTER SOUP.
Wash, scrape,and place the salsify in cold water to prevent dis-
coloring. When enough is prepared, cut into slices, and put to
cook in an equal quantity of water, and cook slowly. When tender,
add two or three cups of milk, a few spoonfuls of cream or a small
piece of butter, heat to boiling, and slightly thicken with a table-
spoonful or two of ﬂour rubbed smooth in a little cold milk. Let
boil a few minutes, season with salt, and serve.
CROUTONS FOR SOUP.
Cut stale bread into small cubes from one-half inch to an inch
square, and brown in a moderate over. A spoonful or two of the
croutons may be placed in each plate, and the hot soup turned over
them, or placed in a dish on the table for use as desired.
BROWNED FLOUR FOR SOUPS.
Spread a small quantity of ﬂour on shallow tins, and brown
lightly in a moderately hot over; stir often enough to prevent any
part from scorching. A quantity may be prepared and put away
in covered jars for use.
-»v~ -__n---


20 A FRIEND IN THE KITCHEN.
allowed to boil fast until they “ set,” or thicken, and cease
sinking to the bottom; till then they should be stirred fre-
quently, but gently, to prevent burning. After the grain
has thickened, it should be stirred very little or none at
all. Much stirring then breaks up the particles, and frees
the starchy portion, thus rendering the food pasty.
Enough grain or meal should be used to make the
mush quite thick and glutinous when done. Watery
or sloppy mush is neither palatable nor strengthening
to the digestive organs when used constantly. In fact, it
should not be considered necessary to have mush every
morning. A change occasionally to drier foods is better
for the digestion.
An excellent utensil for cooking
grains is a milk or mush boiler,
generally called a double boiler.
This consists of one vessel set inside
of another, the inner one containing
the grain to be cooked, the outer one
ﬁlled iwvith boiling water only. An
ordinary saucepan, however, will do D°“b1° B°“"~
very well, if smooth, and by greasing the inside with a
little butter before putting in the water, the tendency of
the grain to adhere to the saucepan will be greatly
obviated.
If the double boiler is used, allow the grain to boil in
the inner vessel standing directly over the range until it
‘ ‘ sets,’ ’ then cover and place in the outer vessel, the water
in which must also be boiling in order that the cooking
process be not checked; then leave to cook slowly until
done. From three to four hours is not too long when the
double boiler is used. Grain prepared in this way may


A FRIEND IN THE KITCHEN. 21
be cooked on the previous day and simply warmed up
again the next morning for breakfast. What is left over
from any meal may be used in the next preparation.
If a hastily prepared mush is required, perhaps
nothing better than the rolled oats can be employed, these
requiring not more than half an hour's cooking, as they
are already partially cooked in their manufacture, but
even these are improved by longer cooking in a double
boiler. '
.z‘ al J-
OATMEAL MUSH.
Heat a quart of water to boiling, add a little salt, sprinkle into
it a cupful of oatmeal, and boil rapidly, stirring frequently until it
sets; then place on some part of the range where it will only sim-
mer if an ordinary saucepan is used, and cook for about two hours,
or until thoroughly done.
ROLLED OATS.
This is much preferred by some, as it requires only a short time
to cook. Make as above, only using two cupfuls of the meal to
one quart of water. An ordinary saucepan does very well for this,
but the double boiler is better.
ROLLED OATS AND SAGO MUSH.
Wash and soak one-third cup of sago in a little cold water.
Stir one and one-half cups of rolled oats into one quart of
salted, boiling water. Cook for ﬁfteen minutes, then stir in the
sago, and cook as much longer. Serve with cream, stewed fruit,
or fruit juice.
GRAHAM MUSH.
Into one quart of boiling water, properly salted, stir dry, sifted
graham ﬂour, until a rather thick porridge is obtained. Cook
slowly for one hour on the back of the range, stirring but little after
the ﬁrst few minutes. Serve with milk or cream, and a very little
sugar if desired.
GRAHAM MUSH WITH DATFS.
Cook as above. Take a cupful of dates, cut in two, removing


A FRIEND IN THE xurcnEn. 23
much stirring. Season with salt, and serve hot or cold with milk,
cream, fruit, or fruit juice. A very simple and wholesome dish.
DRESSINGS FOR PUDDING OR MUSH.
_ _Heat to boiling, grape, blueberry, raspberry, or strawberry
3u1ce,_add sugar to sweeten, and slightly thicken with cornstarch,
allowing a tablespoonful to each pint of fruit juice. A good sub-
stitute for milk or cream.
BROWNED RICE.
Place a small quantity on shallow tins, and brown in the oven
till a golden yellow, stirring frequently so that it may brown
evenly; then steam for about an hour in a steamer over boiling
water or in a steam cooker, allowing two parts of hot water to one
part of rice. When done it should be quite dry and mealy. It
may be eaten dry, or served with brown or lentil sauce.
BAKED MUSH.
Cook any of the foregoing mushes as directed, turn into a pan,
let cool; then cut into slices from half to three-fourths of an mch
in thickness, place in a dripping-pan, or in shallow tins, and bake
in the oven till a nice brown, oiling the tins or not as preferred.
The slices may ﬁrst be rolled in Granola before baking if desired.
Baked mushes are more healthful, and in cases of indigestion
especially are to be recommended as far preferable to those cooked
and served in the ordinary way, as the starch in them is better
cooked, and, being drier, they require more thorough mastication,
and hence are more thoroughly mixed with the saliva, and remain
longer in the mouth, where starch is principally digested.
WALL RACK.

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\\
‘ ~,/;\>/>,_'\7_


26 A FRIEND IN THE x1rcnEn.
ZWEBACK, OR DRY TOAST.
Cut fresh or stale, light bread, either white or brown, into slices
half an inch thick, divide in halves, place on tins, and bake slowly
in a moderate oven until baked evenly throughout. Care should
be taken not to scorch the bread. It should not be put into an
oven that is merely warm. It should be baked, not simply dried.
The common method of toasting merely the outside of the bread
by holding it over a ﬁre is not the most wholesome way of prepar-
ing toast. When properly made it will be crisp throughout.
Zwieback may be prepared in quantity and kept on hand tor use.
It furnishes a good article of diet, especially for dyspeptics, eaten
dry, or with milk or cream.
MILK TOAST.
Take a. half dozen slices of zwieback (or more if required),
place each slice on a saucer or small plate, soften by pouring a few
spoonfuls of hot water over each slice and draining, or dipping the
slices quickly in hot water or milk; sprinkle lightly with salt,
pour over a small quantity of rich milk heated to boiling, and
serve.
TOAST WITH MILK SAUCE.
Prepare a milk sauce by heating a pint of milk to boiling,
thicken with a little ﬂour rubbed smooth in a little cold milk, add
a pinch of salt, and let boil for a few minutes. Moisten six or
eight pieces of zwieback by dipping them quickly into hot water
or milk; place half of these in a dish, put a few spoonfuls of the
milk sauce over each slice, then add the remaining moistened
slices, pour over all the rest of the milk sauce, and serve hot.
ASPARAGUS TOAST.
Prepare asparagus by washing each stalk free from sand;
remove the tough portions, cut the stalks into small pieces, and
stew in a little hot salted water; drain oﬂ' the water as soon as
done, add a cup of milk, and season with a little butter and salt.
Cream may be used instead of the milk and butter. Moisten the
zwieback with hot milk, and place in a dish. Pour over the stewed
asparagus, and serve hot.
BERRY TOAST.
Prepare zwieback as above. Take fresh or canned strawberries,
raspberries, mulberries, or other fruit, mash well with a spoon, add
sugar to sweeten, and serve as a dressing on the slices of zwieback
previously moistened.


A FRIEND IN THE KITCHEN. 29
Where little bread is used, serious defects may fre-
quently be observed. For instance, in some of the islands
of the Paciﬁc Ocean, where no wheat has been grown,
and little could be obtained, the inhabitants almost uni-
versally have poor teeth. The early decay of the teeth
so prevalent among the rising generation to-day, may
generally be attributed to four causes: (1) A lack of suffi-
cient lime in the water; (2) too free indulgence in sweets,
such as rich cakes, jams, and candies; (3) too large an
amount of ‘ﬂesh foods; and (4) an insuﬁicient supply of
good, simple, wholesome bread, especially whole wheat
bread.
Home-made bread, when properly prepared, is gen-
erally to be preferred to baker’s bread. Chemicals and
adulterations, as well as a lack of cleanliness and proper
care in preparation, not infrequently characterize the
latter, and thus give rise to serious stomach disorders.
Moreover, baker’s bread is not always obtainable, and is
always necessarily more expensive than that which is
home-made. The baker cannot aﬂbrd to work for noth-
ing. For these reasons, every woman, and especially
every wife and mother, ought to know how to make
good bread. The temptation to patronize the bake shop
should not outweigh the interests of the health of the
family, and the duty to practise economy.
The essentials to good bread-making are three:—
I. Good ﬂour.
2. Good yeast.
3. Proper attention.
When either of these is lacking, good results cannot
be obtained. Poor ﬂour will not produce good bread;
good ﬂour and poor yeast will not make good bread; and


A FRIEND IN THE KITCHEN. 31
frequently on the molding board, that all portions may be
thoroughly worked. It should then be put back into the
pan and set in a warm place and allowed to rise to twice
the bulk it was when kneaded. If the dough is then
pushed down in the pan and let rise again before making
into loaves, the bread will be still lighter and more tender.
Much depends on thorough kneading.
The loaves should rise to twice their size when ﬁrst
made out and then be placed in a hot oven to bake. The
oven should be hot when the bread is put in. By no
means have the bread, when ready to bake, wait for the
oven to be heated, as it may then become too light, run
over in the oven, and possibly be sour.
Medium-sized loaves should generally be baked about
three-quarters of an hour.
When taken from the oven the loaves should be turned
out of the pans, placed on their sides, so that the crust
will not soften by the steam, and covered with a thin
cloth. When cold, roll each loaf in a cloth and keep in
a tin box. .
As to their healthfulness, the most wholesome breads
are unleavened breads, or those made without either
yeast, baking powder, soda, or cream of tartar, such as
gems, rolls, and crackers. Next come those made with
good yeast; then those with baking powder, if compara-
tively pure; and lastly those made with soda and sour
milk, or soda and cream of tartar. Baking powder is
preferable to soda. The latter should seldom if ever be
used, as it is injurious to the health, being an active dys-
pepsia-producing article. Very few recipes in this work
make use even of baking powder, and only two or three
of soda.


A FRIEND IN THE KITCHEN. _ 33
:
slightly buttered to prevent the dough from sticking, and let rise
again. When very light form into a loaf, put into the baking pan,
allow to become light again, and bake. The dough should be very
soft. If the hands are oiled with a little butter, it can be handled
more easily. If very lively yeast is used, the sponge may be set in
the morning; otherwise set in the evening.
STEAMED BROWN BREAD.
Stir together one cup of corn-meal, three-fourths cup of sifted
graham ﬂour, one-fourth cup of molasses, one cup
of sour milk, one-half teaspoonful of soda dissolved
in a little hot water and added to the milk, and one~
third teaspoonful of salt. Beat hard, then turn into
a small, round, deep, buttered baking-pan, place in a
saucepan of hot water, and steam one hour and ﬁfteen
steamed minutes, then bake about ten minutes. An enameled
Bread Tim quart cup will answer if the round baking~pan is
not at hand. Good warm or cold.
JOHNNY CAKE.
Take one quart of sour milk, three eggs, three tablespoonfuls
of melted butter, one of sugar, a teaspoonful of salt, one cupful
of white ﬂour, and enough corn-meal to make a rather thin
batter, and one teaspoonful of soda. Beat the whites and yolks of
the eggs separately. Dissolve the soda in a little hot water and
add to the milk, stirring gently; then add the sugar, beaten yolks,
and melted butter, stirring all well together; then add the ﬂour and
meal, and .beat thoroughly; lastly, add the beaten whites; a little
more meal may be used if the batter is found to be too thin.
Bake in a long pan or gem irons in a hot oven, and serve hot.
FRUIT BREAD.
Beat well together two cups of rich milk, one-fourth cup of
good yeast, and two cups of white ﬂour; let stand overnight. In
the morning, add two cups of dried currants well washed and
dried, one cup of sugar, and three cups of ﬂour, or suﬂicient to
make a good dough. Knead thoroughly,and set to rise; when
light, form into loaves, let rise again and bake.
SALT RISING BREAD.
Take a small pitcher and put into it a half pint of warm water,
a teaspoonful each of salt and sugar; and stir in ﬂour enough to
make a medium thick batter. Set the pitcher in a kettle of warm
water to rise. It should be kept warm all the time, not hot, for
if it is scalded it will never rise. When light, stir in a pint of


3


34 A FRIEND IN THE KITCHEN.
warm milk or water and enough warm ﬂour to make a soft dough.
Knead it, forni into a loaf, place in the pan, set to rise in a warm
place, and bake as soon as light.
RAISED BISCUITS.
Make from dough prepared for white, graham, or graham fruit
bread. The biscuits will be improved if made from dough
that has been prepared with milk. After kneading thoroughly the
last time, divi e the dough into small, equal portions, shape into
smooth, round biscuits, place closely in a shallow baking pan, and
let rise till considerably lighter than bread. Bake in a rather
quick oven. just before removing from the oven the tops may be
brushed with the beaten white of an egg.
GEMS.
General Directions.
Beating in an abundance of cold air is very essential in the
making of good gems, as it is this that makes them light. Cold
air is preferable to warm air, as it ex-
pands more when heating. gi 2 g
Gems are also better when baked in gg
iron pans than in tin, as the iron retains g %
the heat better, and bakes the gems more
evenly. The irons should be heated Ggfn Ipong,
hot before the batter is dropped into them.
Having the oven hot from the ﬁrst is also essential, as a crust
will then be formed immediately, and the air which has been
beaten into the batter will thus be prevented from escaping.
They should be placed in the oven so as to bake on the top ﬁrst,
and afterwards on the bottom. These points should be carefully
observed. Gems are best served hot. They should be broken
open, and never cut with a knife, as this makes them heavy.
GRAHAM GEMS, No. 1.
Place the gem irons in the oven or on the range to heat. Mix
salted graham ﬂour with cold milk or water to a batter thick
enough to drop, beating vigorously for ten minutes to beat in the
air. Butter the gem irons, and ﬁll each cup nearly full of the
batter. Put in a hot oven, and bake until done.
GRAHAM GEMS No. 2.
Beat separately the yolk and white of an eg . Add to the
beaten yolk two cupfuls of sweet, rich milk, a halfgteaspoonful of
salt, and stir well together; then add one and one-half cupfuls


A FRIEND IN THE x1rcnen. 35
of sifted graham ﬂour, and a scant cup of white ﬂour, which have
been stirred well together, sprinkling it with the hand, and
beating vigorously meanwhile. Continue to beat until the mix-
ture is light and foamy throughout, and full of air bubbles; then
stir in gently the stiffly-beaten white of the egg. Have the gem
irons thoroughly heated, slightly butter them, drop in the batter
with a spoon, and bake in a quick oven.
OATMEAL GEMS.
Beat separately the yolk and white of an egg. Beat the white
to a stiﬂ" froth. To the beaten yolk add a cupful of well-cooked
oatmeal mush, and a half cup of milk or thin cream. Beat
together thoroughly. Continue to beat while adding a cupful of
white ﬂour and a pinch of salt, then fold in lightly the beaten
white of the egg. Have the gem irons heated hot, slightly butter,
drop in the batter, ﬁlling the little cups nearly full, and bake in a
quick oven until a light brown.
CORN-MEAL GEMS.
Stir well together one and one-half cupfuls of milk, and the
yolks of two eggs previously beaten. To this add two cupfuls of
corn-meal, one-half teaspoonful of salt, and one cupful of white
ﬂour. Beat thoroughly, then stir in lightly the whites of the eggs
previously beaten to a stiff froth, and bake as above.
RICE GEMS.
Moisten one cup of well cooked rice with two tablespoonfuls
of cream or rich milk; add two cups of sifted graham ﬂour, a little
salt, and moisten the whole with three-fourths cup of sweet milk.
Beat thoroughly and bake in heated gem irons until well done.
POP OVERS.
To one well-beaten egg add one cup of milk, a pinch of salt,
and sift in, a little at a time, one heaping cup of ﬂour; beat well
for ten minutes, and bake in heated gem irons.
BREAKFAST ROLLS.
To three slightly heaping cups of sifted graham ﬂour add a
little salt, and one cup of milk or thin cream, cream is better.
Stir the milk or cream into the ﬂour, mixing it well with the ﬂour
as fast as poured in. Knead well for from twenty to thirty
minutes. Divide the dough into three portions, and with the
hands roll each portion over and over on the molding board
until a long roll from an inch to an inch and ‘<1 half in thickness is


A FRIEND IN THE KITCHEN. 39
‘CORN-MEAL BATTER CAKES.
To two cups of cold corn-meal mush, add Om: cup of sifted
ﬂour, and a pinch of salt; beat well the yolks of two eggs, to
which add two-thirds of a cup of milk, and stir
into	he mush; beat thoroughly until light
and smooth, adding a little more milk if neces-
sary, to make the batter of proper consistency.
Then gently stir in the whites of the eggs
beaten to a stiff froth, and bake in small cakes
on both sides on a hot frying-pan or on a griddle, slightly but-
tered. Serve hot. Very nice. Try them.
LENTIL FRITTERS.
To a pint of lentil soup (left-over soup will do), add the well-
beaten yolks of two eggs, and sift in enough ﬂour, a little at a
time, beating thoroughly, to make a good batter. Then add the
stiﬂly-beaten whites of the eggs, and drop by spoonfuls on a hot
buttered griddle, and brown on both sides.
BUCKWHEAT PANCAKES.
In the evening take two quarts of warm- water, add one-fourth
cup of good yeast, a small teaspoonful of salt, and buckwheat
ﬂour enough to make a good batter; beat well and set to rise.
In the morning thin the batter with a little warm water, if neces-
sary, and bake on a hot griddle. If cakes are desired for several
mornings, the batter may be kept going by leaving at least a cup-
ful after each baking, and adding the necessary warm water and
buckwheat ﬂour, each evening as at ﬁrst. A little soda dissolved
in warm water may be added just before baking if they seem a
little sour.
DESSERT GEMS.
Stir together the beaten yolk of one egg, two tablespoonfuls of
sugar, one teaspoonful of butter, a little salt, three-fourths cup of
milk, and one-half cup of corn-meal; then sift in one cup of ﬂour
with one teaspoonful baking powder, beat well, fold in beaten
white of egg, and turn into hot gem irons. Drop a stoned date
ﬁlled with dessicated cocoanut on each gem, and bake.


G riddle.
/


44 A FRIEND IN run KITCHEN.
stew to a pulp ; cook slowly for about an hour, stirring but little.
When cool, add sugar to sweeten.
BAKED SWEET APPLES.
Select good, sweet apples. Wash, but do not pare or core
them ; put into a baking pan with a little water, and bake in a hot
oven. Baste occasionally with the juice in the bottom of the
pan. When done, if desired, each apple may be dipped in the
beaten white of an egg, then in powdered sugar, and returned to
the oven until the icing is set. Baked apples, pears or quinces
prepared in this way are delicious, besides being very ornamental.
Plain sweet baked apples are very nice served with cream.
APPLE SCALLOP.
Pare, core, and slice a half dozen good cooking apples. Spread
a layer in the bottom of a deep pudding dish, then over these a layer
of bread crumbs mixed with a little sugar, and thus alternating till
the dish is ﬁlled, having a layer of apples on top. Add a half cup
of cold water, and bake in a rather quick oven till done. Serve
with rich milk or cream.
BOILED APPLE.
Remove the cores and cook whole, or in halves, in enough
boiling water to cover them. Cook slowly. When tender, remove
the apples to a dish with a spoon or fork, sweeten the juice with
sugar, add a little lemon ﬂavoring extract, and thicken slightly
witha very little cornstarch blended with a little cold water.
pour over the apples and serve when cool.
APPLE COBBLER.
Pare, core, and slice six large, tart apples; add a little
water, the juice and grated peel of a lemon, and sugar to sweeten.
Stew slowly until a pulp, then turn into a mold. Serve with plain
or whipped cream.
BAKED PEARS.
Take (good, sound pears, cut in halves, pare, and ﬁll an enam-
eled pud ing dish, sprinkling sugar through them; pour in a cupful
of hot water, cover tightly, and bake slowly till tender. Serve
cold. Or, wash, wipe, and bake whole in a shallow dish, putting
in a very little water.
STEWED PEARS.
Pare, quarter, and core nice ripe pears, and drop into cold water
to keep from discoloring. Make a syrup, allowing two cups of
i
i
i


46 A FRIEND IN THE KITCHEN.
PINEAPPLE.
Pare, cut into thin slices into a dish, and sprinkle lightly
with sugar; let stand in a cool place for an hour, and serve.
FRUIT MOLD.
Stew a quart of berries in a small quantity of water for ﬁfteen
or twenty minutes; then add sugar to taste, and two tablespoonfuls
of cornstarch dissolved in a little cold water; cook until thickened,
then turn into molds ﬁrst wet with cold water; serve cold with
milk or cream. Heat fruit juices and treat similarly.
BANANAS WITH WHIPPED CREAM.
Remove the (peel, cut into thin slices, and sprinkle with a very
little sugar an a few drops of orange juice. Serve in small
dishes, placing a tablespoonful of whipped cream on each dish.
APPLE BUTTER.
Pare, quarter, and core good, sweet apples; put them into an
enameled saucepan with enough sweet cider, just from the press,
to cover them; cook until clear and
tender; then mash smooth with a wooden
spoon, and boil until thick like marma-
lade, which will require a considerable
length of time. Cook very slowly, stir- Large spoon.
ring frequently to keep from burning.
Put into small jars and cover closely. This is a simple and pala-
table dish, and when properly made will keep indeﬁnitely.
PLUM MARMALADE.
Wash the plums, cut them in halves, removing the stones, and
cook for about ﬁfteen minutes, allowing a scant cu of water to
each quart of fruit. Then rub through a colander, agd one cup of
sugar to each quart of pulp, and boil slowly one hour, stirring often
to prevent burning.
GRAPE MARMALADE.
Make the same as plum marmalade, only allowing half a cup
of water to a quart of fruit for cooking.
APPLE JELLY.
Take the fruit when just ripe, remove the stems and blossom
ends, wash, quarter, but do not pare or core unless wormy, and put
to cook in a porcelain preserving pan with one cup of water for


A FRIEND IN THE KITCHEN. 47
each six pounds of fruit. Cook slowly and only until tender, then
strain through a jelly bag made of thin, white cloth; return the
juice to a clean saucepan, boil for ﬁfteen or twenty minutes, then
add sugar, three-fourths of a pound to each pint of juice. Boil a
few minutes longer, then test by dropping a little into cold water;
if it sinks to the bottom, remove from the ﬁre at once and pour into
molds. The jelly may be ﬂavored with lemon. ,
QUINCE JELLY. '
Wash, wipe, and remove any imperfect spots, but do not pare
or core them. Cut into small pieces, and place in the preserving
pan with water enough to half cover them. Cook until tender,
stirring frequently. Remove from the ﬁre, and strain through a
jelly bag, measure the (juice, return to a clean saucepan, let boil
ﬁfteen minutes, then a d sugar, three-fourths of a pound to each
pint of juice. Boil up and skim; be careful not to boil too long as
the color and quality will be affected by too much boiling. Test
as in apple jelly. If found to be not quite thick enough, boil a
little longer. When done, turn into the jelly cups at once.
CURRANTJAM.
Remove the stems, weigh the fruit, and wash. Put the currants
into a kettle with half a pound of sugar for each pound of fruit,
boil for about half an hour, removing any scum that may arise.
Put into glass cans, and keep in a cool, dark place.
HOW TO CAN FRUIT.
GENERAL REMARKS.
Bottling or canning fruit consists in sealing up in air-tight
bottles or jars, fruit which has previously been cooked. Many do
not appreciate the value of canning fruit because they have never
tried it. But the process is so simple, and the result so satisfactory,
that those who have ever given it a trial usually feel well repaid for
the little effort put forth.
Canning fruit practically lengthens the fruit season until it is
perennial. Fruit, if properly canned, can be preserved, even for
years, in a very natural and wholesome state.
While it is true that in semitropical countries some kind of
fruit can be obtained from the markets at most seasons of the year,
it is both a matter of providence and economy to lay by, at a time
when fruit is cheap and in season, for those times when it is scarce,
high-priced, or unobtainable. A lesson can here be learned from
the bee. During the summer, when the ﬂowers are in bloom, it
culls the sweet, that it may have a store of honey to eat in the
winter hours.


48 A FRIEND IN THE KITCHEN.
It is very desirable to have the fruit fresh, as picked from the
tree or vine; but many of the nicest and most juicy and delicately
ﬂavored fruits, such as strawberries, raspberries, currants, goose-
berries, plums, blueberries, cherries, peaches, and apricots, are in
season for only a comparatively short time. It is therefore of value
to know how to preserve these for the unseasonable portions of the
year. It is a matter of no little convenience for the housewife to
have these delicious fruits in her house, ready for use at a moment.s
notice. But this can be the case only by having on hand a supply
of canned fruit.
Some may think that this supply of canned fruit can readily be
substituted by the same kinds of fruit put up in jams, marmalades,
etc., and that these can be purchased at reasonable prices at the
stores all ready for use, and the trouble of preserving fruit oneself
saved. While this may be true, the friiit prepared thus is not to
be compared to fruit in its more natural state. The amount of
sugar generally used in making jams and marmalades causes them
to be too rich in saccharine matter, and consequently more liable,
if freely used, to injure the teeth, cause acidity of the stomach,
dyspepsia, and liver trouble, while nearly all, even dyspeptics, can
eat simple stewed fruit of one kind or another without injury.
SELECTING CANS.
In canning fruit care should be taken to provide good cans and
perfectly ﬁtting covers. This is a matter of much importance.
The Mason glass cans or jars, with the white
porcelain lined covers and white rubber bands,
are perhaps the best. It may seem a little
expensive on the start to purchase these, but
there is practically no further expense con-
nected with them, aside from providing new
rubbers or covers occasionally, as the jars can
be used year after year, or until broken. Either
the pint, quart, or two-quartijars may be used,
as best suits the needs of the amily.
If a Mason can opener is not at hand, the
process of opening the jars may be made easier
by ﬁrst running the edge of a thin knife blade
around under the rubbers, care being taken not,
by‘; prying or otherwise, to injure the rubbers or
li s.
U mom
I i
Mason Can.


After the fruit has been used from the jars,
wash and dry them, place the rubbers inside, screw on the covers,
and set away for future use.
PROCESS.
Select good, sound, fresh fruit, but not overripe, or it will be
mushy and insipid when cooked. The larger fruits should not be
quite as soft for canning as for eating.
I
1
4
/
—~-O “Q?


A FRIEND IN THE KITCHEN. 49
Cook in a granite-ware or enameled saucepan or preserving
kettle. Iron, tin, copper, or brass should not be used.
Always cook slowly, as rapid boiling breaks up the fruit. and
causes it to lose much of its nice ﬂavor.
Cook thoroughly and evenly, in small quantities, and in as
little water as possible, fruit being better cooked in its own juice,
which soon boils out. The length of time required for cooking
will depend upon the kind and quality of fruit, hard and less ripe
fruit requiring more time.
1l|‘~1l


Utensils for Canning Fruit.
From two or three tablespoonfuls of sugar to a quart of fruit
will generally be found suﬂicient for the milder fruits, the more
tart, such as plums, currants, gooseberries, etc., will require from
four to eight tablespoonfuls.
While the fruit is cooking, place the rubbers on the jars, and
immerse two or three in a large pan of scalding (not boiling)
water, laying them down if there is room. If the jars are new,
put them in cold water, and gradually raise the temperature to
prevent them from breaking. Likewise put the covers in a basin
of hot water. Much depends on keeping everything hot.
- 4


50 A FRIEND IN THE KITCHEN.
Have ready an enameled dipper or cup, a cloth for wiping the
outside of the jars, a spoon, fork, and a small pan in which to set
the jars while being ﬁlled. .
When the fruit is well cooked, roll one of the jars over in the
hot water, empty it, place it in the small pan, and quickly ﬁll with
the boiling fruit, putting in a little of the juice ﬁrst. Fill to over-
ﬂowing. Skim off all foam or bubbles of air that come to the top.
If any bubbles are seen in the fruit, pass a fork or spoon-handle,
ﬁrst dipped in hot water, down into the jar, slightly stirring, when
they will come to the top and can be skimmed off. Wipe the
juice from the top of the jar, and screw down the cover quickly
and tightly. See that the rubber extends beyond the cover all
around. Turn the jars upside down.
As the fruit cools retighten the covers. Keep the jars upside
down, and watch for a few days. If there is any leakage or sign
of fermentation, the work is a failure, and the fruit should be
opened at once, a little more sugar added, boiled, and used as
soon as possible. If all is right, store in a cool, dark place for
fut.ure use. If a proper place is not convenient, wrap the jars in
brown paper to keep out the light.
If the foregoing directions are carefully followed, there is no
reason why the work should not be a perfect success. The author
has put up from ﬁfty to one hundred and ﬁfty quarts each year for
many years, and has rarely lost a quart.
CANNED PLUMS.
For each quart of fruit, allow a half cup of sugar, and a cup of
water for the syrup. Wipe the plums with a cloth, prick with a
fork, drop them into the hot syrup, and cook until done. Or,
pare the plums, and boil the skins in the water of which the syrup
is to be made, straining them out by turning into a colander before
puéting in the sugar; then put in the plums, cook until done,
an can.
CANNED CHERRIES.
Wash, and cook whole until tender, or remove the pits, and
treat the same as canned berries (page 51), allowing nearly two
cups of water and a half cup of sugar to a quart of cherries, if
tart, and less sugar if of the sweeter kind.
CANNED PEACHES.
Select ripe, ﬁrm peaches, nearly soft enough to eat, avoiding
the clingstones. The Crawford’s are perhaps the best. Pare,
divide in halves, removing the stones, and drop into cold water
to prevent discoloring. For each quart of fruit pour a cupful of
water into a saucepan, add two tableilpoonfuls of sugar, and let
boil up; drain the peaches from the col water, and put them into


52 A FRIEND IN THE KITCHEN.
should be used. To extract the juice from berries, crush, heat in
a double boiler, strain through a jelly bag, let drain slowly, squeez-
ing but little least the pulp be forced through. Reheat, and can the
same as fruit, adding sugar or not, as preferred. Mixed juices
often give a ﬁne ﬂavor, as currant and raspberry, or blackberry
and mulberry. A E JUICE‘
GR P
Take fresh, well-ripened, dark, juicy grapes, such as the Black
Prince or Concord, pick from the stems, rejecting all that are
imperfect; wash well, and put to cook in an enameled saucepan with
a pint of water for each three quarts of grapes. Cook slowly for
half an hour, or until the grapes burst open; then drain oﬂ" the
juice through a jelly bag, ﬁltering the skins and seeds through a
separate bag. Reheat, add one-half cup of sugar to a quart of
juice if desired to sweeten, and can in jars the same as fruit; or,
put in sterilized bottles, ﬁlling within an inch of the top, and
cork at once with good, solid corks; cut off the corks close to the
bottle, and seal over with sealing wax. Bottle the juice from the
skins separately, as it will be less clear. Keep in a cool, dark
place, and do not move about unnecessarily.
.$.2',.>‘
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A WISE CHOICE.
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The ﬁrst wealth is hea1th.—Emerson.
Vegetarians suffer little from thirst.—Hygienic Review.
Let them give us pulse to eat, and water to drink.—Daniel.
Sir Isaac Newton, when writing his great work, “Principia,”
lived wholly upon a vegetable diet.
Body and mind are much inﬂuenced by the kind of food
habitually depended upon.—0. W. Holmes.
J->'.;'
WHILE not furnishing the most nutritious diet, vege-
tables contain many nutritive elements in moderate
degree, are rich in mineral substances, and being com-
posed largely of water, perfectly supply many of the
needs of the human system. Such vegetables, however,
as peas, beans, and lentils, properly termed legumes, are
highly nutritious. They are commonly understood to
be of the nature of the “pulse” upon which Daniel the
prophet subsisted in preference to the king’s meat.
While an exclusive diet of ordinary vegetables might fail
to give suﬂicient nourishment to meet the demands of the


[53]


A FRIEND IN THE KITCHEN. 55
entire system, their use is valuable in furnishing it with
a large quantity of organic ﬂuids, and in giving bulk to
the food. It is best to combine their use with other foods,
such as grains, which supply the qualities lacking in the
vegetables.
Only fresh vegetables should be used. Those which
are stale cannot be made wholesome and palatable by
cooking. Their use imperils the health of the family,
and is liable to cause serious illness. Herein lies an ad-
vantage in having one’s own garden.
Care should be taken not to cook vegetables too much
nor too little. They should be neither overdone nor
underdone, but “just right.” Cooking vegetables,
grains, and fruits is advantageous, as it bursts the par-
ticles of starch, and thus renders them more easy of
digestion.
While cooking vegetables, a good, steady ﬁre should
be kept up, and the kettle kept full of hot water for
replenishing.
Never replenish with cold water, but always with hot.
A good rule to follow in cooking vegetables is to put
to cook in hot water all vegetables that require to have
the water drained oif when done, and in cold water those
that are to retain it.
All green vegetables, such as onions, spinach, cab-
bage, etc., should be put to cook in boiling, salted water;
the dry vegetables, such as potatoes, carrots, beans, split
peas, and lentils should be cooked in unsalted water.
About a tablespoonful of salt should generally be allowed
to a gallon of water, or one-third of a teaspoonful to every
pint of cooked vegetables.
In washing potatoes, a coarse cloth or brush may be


A FRIEND IN THE KITCHEN. 57
vigorous shake, cover with a coarse cloth, and set on the back of
the range to dry.
Large quantities of potatoes are best cooked by steaming over
boiling water.
BOILED POTATOFS (with skins).
Select potatoes of even size; wash clean with a cloth or brush,
and remove the eyes and specks with a knife; put to cook in a
small quantity of boiling water; drain when tender, and place
the saucepan on the back of the range to dry; remove the skins
and serve. Potatoes are best cooked this way.
BAKED POTATOES.
Choose smooth potatoes of uniform size, wash well, being care-
ful to clean the eyes. Dry with a cloth, and bake in a /wt oven;
in a slow oven the skins become thick and hard. Serve, as soon
as done, in an open dish; if covered they will become soggy.
Baked potatoes are very wholesome, and make a good breakfast
dish.
IVIASHED POTATOFS.
Wash, pare, and boil the same as boiled potatoes. When they
can be readily pierced with a fork, drain thoroughly; return to
the range and mash, using the potato
masher vigorously for ﬁve or ten ,‘ _ ‘ , - minutes, until they are light, smooth,
and cream in a earance. A wire
potato mas)l1er dgg the work most Potato Mam"
satisfactorily. Have warmed in a saucepan a half cupful of
cream or milk, adding a small piece of butter if milk is used, a
teaspoonful of salt, and the well-beaten white of one egg; beat
this into the potatoes until they are very light. Put into a warm
dish and serve at once. If desired, the egg may be omitted,
Very nice served with mi1.k sauce or brown sauce.
STEAMED SLICED POTATOES.
Wash, pare, and slice several medium-sized potatoes very thin.
Have in a frying-pan a small piece of butter and a half-cup of
hot water, put in the potatoes, season with salt, cover closely, and
set on the back of the range to cook slowly. Stir up a little occa-
sionally. A few thinly sliced onions may be used with the pota-
toes if desired.
VVARMIED-UP POTATOES.
Cut cold boiled potatoes into thin slices; heat a little milk to
boiling in a saucepan; put in the potatoes and season with salt to
taste. Let boil a few minutes and serve. If desired, the milk


58 A FRIEND IN THE KITCHEN.
may be slightly thickened with a little ﬂour blended in a little
cold milk.
POTATO CAKES.
To two cups of well-mashed cold potatoes, add the well-beaten
yolk of one egg; work well together, and form into small, round
cakes about half an inch thick; place on buttered tins, brush
over with the beaten white of an egg, and brown in a hot oven.
NEW POTATOES.
If pew and fresh, the skins may be easily scraped off with a
knife or rubbed off with a coarse cloth. Cook in a little water,
drain, and serve; or, when done, drain, pour some nice, sweet
milk over them, let it heat to boiling, then thicken with a little
ﬂour rubbed smooth in a little cold milk, allowing a tablespoonful
of ﬂour to a pint of milk, and season with salt. A few green peas
cooked with new potatoes and thus dressed make a very accept-
able dish.
POTATOES WITH CREAM.
Pare, and cut as many as desired into small cubes, put into boil-
ing water and cook from ﬁfteen to twenty minutes; when done,
drain off all the water, let dry a few minutes over the ﬁre, then
add a little salt, a cup of thin cream and a little chopped parsley;
simmer for two or three minutes, and serve at once.
BAKED SWEET POTATOES.
Choose those of uniform size, wash thoroughly, removing any
imperfect spots, wipe dry, and place in a moderately hot oven;
bake for about an hour if the potatoes are rather large. Small
potatoes are better steamed than baked. Send to the table as
soon as done, without removing the skins. Serve with cream,
butter, milk sauce, or nut butter gravy.
BOILED SWEET POTATOB.
Wash well, put into cold water with the skins 0n, and boil
until easily pierced with a fork; drain, remove the skins and place
in the oven to dry for ﬁve or ten minutes; serve in a hot dish.
BROWNED SWEET POTATOES.
Take cold, boiled sweet potatoes, peel, cut into slices, place on
buttered shallow tins, and brown in a hot oven.
ROASTED SWEET POTATOB.
Wash, wipe dry, wrap with thin paper, and cover ﬁrst with hot


A FRIEND IN THE KITCHEN. 59
ashes, then with live coals. Turn occasionally. The coals may
need renewing several times. When done, remove the ashes with
a brush, wipe with a dry cloth, and serve. Sweet potatoes are
nicer and more mealy when prepared in this way.
YAMS.
Prepare the same as roasted sweet potatoes or baked sweet
potatoes. Boiling them is thought to quite spoil their ﬂavor.
STEWED TOMATOB.
Take nice, fresh tomatoes, peel, and slice into a saucepan, and
cook slowly for half an hour. Then add salt, a little butter or
sweet cream, and a half cup of bread or cracker crumbs. Sugar
may be added if desired.
BAKED TOMATOES. '
Select smooth, even-sized, ripe ‘tomatoes. Peel, remove the
stems, and place in an earthen pudding dish; season with a little
salt and butter or cream and bake in a rather hot oven for half
an hour.
TOMATOB AND MACARONL
Put to cook one-half cup of macaroni
broken into inch pieces into three cups of
boiling water; b01l for about an hour, or
until perfectly tender, adding more water if
necessary. When done, put into a pudding
dish, and pour over two cups of stewed toma-
toes previously rubbed throu h a colander. Colander-
Add a little salt, a few bits 0? butter, a half cup of sweet milk,
and bake in the oven till done. If the tomatoes are quite juicy a
teaspoonful of ﬂour may be used for thickening.
SCALLOPED TOMATOES.
Take two cupfuls of stewed fresh or canned
~ tomatoes, rub through a colander, and thicken
with a cupful of bread or cracker crumbs; add a
can open" little salt, a few spoonfuls of cream, or half a cup
. of sweet milk and a few bits of butter, and bake
for twenty or thirty minutes.
TOMATO SALAD No. 1.
Peel smooth, ripe tomatoes, cut into thin slices, and arrange in
layers in a dish, sprinkling each layer with sugar. Turn over the
whole a half cup of lemon juice before serving.


60 A FRIEND IN ran x1rcnux.
TOMATO SALAD No. 2.
Peel, slice, and place in a dish, and sprinkle lightly with salt.
To the beaten yolk of one egg add the juice of one or two lemons,
a teaspoonful of sugar, and pour all together over the tomatoes.
BOILED BEANS.
Wash and soak two cupfuls of beans overnight in cold water.
In the morning drain, and put to cook in fresh water. After ﬁf-
teen minutes, if the water is very hard, add a pinch of soda, and
boil for ﬁve minutes longer; then drain thoroughly, replenish
with hot water, and cook slowly for about two hours, or until per-
fectly tender. Add more hot water if they become dry, as they
should be quite moist and soupy when done. Avoid much stir-
ring. Season with a little salt, and butter or cream.
BOILED BEANS WITH RICE.
Wash and soak two cupfuls of beans in cold water overnight;
in the morning put to cook, and after about an hour add one-half
cup of well-washed rice. Cook slowly until done, season as above,
and serve.
BAKED BEANS.
Take two cupfuls of beans, pick over, wash, soak overnight,
and cook the same as boiled beans. When done, add a little
butter and salt, and two tablespoonfuls of molasses; turn into a
pudding dish, and bake for two hours, or until nicely browned.
A little hot water should be added occasionally to prevent their
becoming too dry. _
MASHED BEANS.
Soak overnight two cupfuls of beans, and cook the same as
boiled beans. When very tender, and the water nearly absorbed,
rub through a colander to remove the skins; add a half a cup of
cream or of rich, sweet milk and a little butter; put into a shallow
dish, smooth the top with a knife or spoon, and place in the oven
to brown.
STRING BEANS.
Wash, break off each end, stripping the strong ﬁbres from
end toend. Cut or break into inch lengths, and put to cook in
enough boiling, slightly salted water to cover. Cook from one to
two hours, or until very tender, the length of time required
depending upon the age and variety of the beans. The water
should be nearly absorbed when done. Add a iittle milk and
butter if cream is not available. Let come to a boil, and serve.


A FRIEND IN THE KITCHEN. 61
SPLIT PEAS.
Look over carefully, wash, and put to cook in a good quantity
of cold water. Let come to a boil, then simmer until tender and
the water quite absorbed. Press through a colander if desired to
remove the skins, season with salt, and cream or butter, and
serve.
GREEN PEAS.
Shell, and put to cook in boiling, slightly salted water, allowing
one cupful of water to every four cups of peas. If they are old
and need longer cooking, add more water if necessary. Cover,
and cook rather slowly till tender. About thirty minutes’ cooking
for fresh, young peas will be found suﬂicient. When done, pour
over a cupful of sweet milk, heat to boiling, and thicken with a
little ﬂour. Season with a little salt, and a spoonful of cream or
a small piece of butter.
LENTILS.
Cook, season, and serve the same as split peas, only less water
and less time for cooking will be require .
BAKED RICE.
Take one cupful of rice, wash well by turning into a colander
and dipping in and out of warm water, put into a pudding dish,
and pour over four cupfuls of milk, or two each of milk and water,
adding a little salt. Bake about an hour, stirring once or twice
before the top becomes hard. Serve as a vegetable with lentil
sauce.
PLAIN BOILED RICE.
Wash one cupful of rice as above, and put to cook in a sauce-
pan with a quart of boiling water, adding a half teaspoonful of
salt; stir up once or twice as it begins to boil, then cover, and cook
without stirring until the water is all absorbed; remove the cover,
and let dry a little on the back of the range, and serve as baked
rice, or with nut butter gravy.
STEAMED RICE.
Wash, and soak a cup of rice in a cup of water for an hour,
then add a cup and a half of milk or water, a little salt, and
steam over boiling water or in a steam cooker for one hour, stir-
ring occasionally during the ﬁrst ten minutes.
STEWED CAULIFLOWER.
Carefully separate into small portions;examine closely to make
sure there are no insects on it; let stand a short time in cold


62 A FRIEND IN THE KITCHEN.
water, then put into boiling, salted water, and cook from twenty
to forty minutes, or until tender. Drain, season with a little but-
ter or cream, or serve with milk gravy poured over it.
CAULIFLOWER WITH TOMATO SAUCE.
Prepare and cook as above. Take two cupfuls of stewed
tomatoes, rub through a colander, heat to boiling, and thicken
with a tablespoonful of ﬂour blended in a little cold water; season
with salt and butter or cream. Drain, and turn the stewed cauli-
ﬂower into a dish, and pour over it the hot tomato sauce.
STEWED CABBAGE.
Remove the outer leaves, divide into halves, cut very ﬁne with
a sharp knife, omitting the heart. Put into a saucepan with a
half cup of boiling water, add a little salt, cover closely, and cook
until tender, adding a little more hot water, if it becomes too dry
before it is done. When done, add a few spoonfuls of cream,
allow to heat, and serve.
BOILED CABBAGE.
Remove the outer leaves, place in cold water for half an hour,
then quarter, and put to cook in boiling water, adding a little salt.
Boil vigorously for about thirty minutes; turn into a colander,
remove the heart and coarse portions, press out all the water,
return to the saucepan, and season with butter or cream; allow to
heat, and serve on a hot dish at once.
BAKED CABBAGE.
Cut a ﬁrm, crisp head up ﬁne; cook in a little boiling, salted
water until tender; drain, turn into a pudding dish, add two eggs
well beaten, a half a cup of milk, and a little salt; stir together
and place in the oven to brown.
CABBAGE SALAD.
Chop very ﬁne half a 5n13.11 head of crisp cabbage and put
into a dish. Mix together two tablespoonfuls of sugar and the
juice of two lemons, and pour over the cabbage; add a spoonful
or two of thick cream, stir together, and serve. The cream may
be omitted if preferred.
CABBAGE AND TOMATO SALAD.
Cut the cabbage as above, and put into a dish. Peel, and slice
two or three large, ripe tomatoes, and place on the cabbage.
Toss up lightly in the dish, sprinkle wit sugar, and pour aver
the juice of two .emons.


A FRIEND IN THE KITCHEN. 63
STE_WED ASPARAGUS.
Wash, break into small pieces, and cook from twenty to thirty
minutes in just enough water to cover; when tender, drain, add a
little butter and salt and a cup of milk; let come to a boil and
thicken with a teaspoonful of ﬂour. Boil up and serve.
BOILED CARROTS.
Wash, scrape, and drop into boiling water, and cook until
tender. Drain, cut lengthwise or slice crosswise, and season with
a spoonful of cream and a little salt.
STEWED CARROTS.
Wash, scrape, slice into a saucepan with a little boiling water,
and cook until tender; add salt to taste, and a little chopped
parsley if desired. Serve with or without milk gravy.
BOILED PARSNIPS.
Wash, scrape, drop into a little boiling water, and ,cook until
tender; drain, mash ﬁne, add a little salt and cream or butter to
season, or cut the parsnips into thin slices, and serve with milk
gravy
BAKED PARSNIPS.
Wash, and bake the same as potatoes; remove the skins when
done, and serve with milk gravy. Or, wash, scrape, divide in
halves, add a little more than enough boiling water to cook them,
and boil slowly until tender; place in a shallow dish, pour over the
juice that remains, add a little salt, a spoonful or two of cream,
and place in the oven until nicely browned, basting occasionally.
STEWED TURNIPS. '
Pare the turnips, cut into slices and cook until perfectly tender;
then drain, mash ﬁne with a spoon or potato masher, season with
salt, a little butter or cream if desired, and serve.
STEWED TURNIPS WITH MILK SAUCE.
Pare, and wash; cut into thin slices or small cubes into a
saucepan; cook for about twenty minutes in boiling water; then
drain, add a cupful of milk, and season with salt. Allow the milk
to heat to boiling, then thicken with a little ﬂour.
BOILED ONIONS.
Cut off the tops and bottoms, remove the outer skins, and put


64 _ .\ FRIEND IN THE KITCHEN. .
to cook in cold water; boil ﬁfteen minutes; then drain, and cook
in boiling, salted water until tender; turn into a pudding dish,
and cut into small pieces; pour over a cupful of hot milk gravy,
add a few bits of butter, sprinkle the top with bread crumbs, and
bake until brown.
BAKED VEGETABLE MARROW.
Pare, and cut in halves, remove the seeds and ﬁbres, rub inside
and out with salt, and let stand for an hour; mix together a turnip
or potato and a few onions slightly boiled and chopped ﬁne, season
with a little powdered sage, add a little butter, a few bread crumbs,
and salt to taste; then ﬁll up the halves with this mixture, close
the marrow, and tie together with twine; place in a dish, and bake
until brown. Serve with brown sauce.
BAKED SQUASH.
Cut into sections, and place shell downwards on the top shelf
of the oven. Bake until tender, and serve hot in the shell; or,
scrape out the inside, mash, add a few spoonfuls of cream or a little
butter, and serve.
STEWED SQUASH.
Peel, remove seeds, cut into small pieces, and stew until tender
in a little boiling water; drain, mash smooth, and season with
butter and salt. Vegetable marrows may be prepared in the same
manner.
SUCCOT ASH.
Soak one cupful of beans overnight. \Vhen ready to cook,
add water and one cupful of dried sweet corn, and cook until
tender. Season with salt, a little cream or butter, and serve. If
green sweet corn is used, do not add it to the beans until they are
nearly done.
BOILED SWEET CORN.
Select full-grown ears, not old and hard, but full of milk;
remove the husks and silks, and put to cook in enough boiling,
salted water to cover. Boil from thirty to forty minutes; when
done, drain, and serve on the cob hot, with a little butter if de-
sired .
STEWED SWEET CORN.
Remove husks and silks, stand the ears in a dish, and with a
sharp knife cut off the corn from the top downwards, taking a
little more than half of the kernel in depth; then scrape gently
downwards to get the remainder of the milk and meat o each
kernel. Place in a saucepan, add half a cup of water for each
quartof corn, and cook for ﬁfteen or twentv minutes. When done.


A FRIEND IN THE KITCHEN. _ 6Q
add a little salt, a half cup of cream or a cup of milk and a little
butter, boil up and serve. The milk may be slightly thickened
with ﬂour, if desired.
BAKED BEETS.
Take young, tender beets, wash clean, place in a baking dish
with a little water, and bake from one to two hours, or until tender;
add a little hot water occasionally if they become dry. When
done, remove the skins, slice, and serve with lemon juice.
BOILED BEETS.
Cut off the tops, but avoid cutting the beets; put to cook in
boiling water. When tender, remove to a pan of cold water; rub
off the skins with the hands, slice thin, and serve with lemon
juice.
BEET GREENS.
Take the tops from young, tender beets, look over, put to cook
in boiling, slightly salted water, and cook until tender; then drain
in a colander; chop rather ﬁne, and serve with lemon juice.
SPINACH. '
Look over carefully a good quantity of spinach, rejecting all
wilted and decayed leaves. Wash thoroughly in several waters,
and put to cook in slightly salted, boiling water, and boil from
twenty to thirty minutes. When tender, drain in a colander, cut
into coarse pieces, and put into a warm dish; add a few bits of
butter, and garnish with slices of hard-boiled eggs. Serve with
lemon juice.
CELERY. l
Remove all the green and decayed parts from the stalks, and
put into cold water. When ready to serve place in a celery glass
with the small ends downward. Curl the tops by cutting into
narrow strips a little way down.
SLICED CUCUMBERS.
Pare the cucumbers, slice them very thin into a dish, sprinkle
with salt, cover closely, and shake briskly to well distribute the
salt; let stand for about half an hour; then drain off all the water,
and shortly before serving pour over the juice of one or two
lemons. A spoonful or two of cream may be added if desired.
Cucumbers should be thoroughly masticated. Their reputed
indigestibilitv is largely due to a failure in this particular.
5


66 A rRIExn IX THE KITCHEN.
RADISI-IFS .
Wash, cut off the tops, small ends, and rootlets, and place in
cold water before serving. Arrange in a glass dish with the large
ends downwards.
LETTUCE SALAD No. 1.
Separate the leaves, look over, wash, and put into cold water
a while before using. When ready to serve, place on a dish and
pour over a dressing made of equal quantities of lemon juice,
sugar, and water.
LETTUCE SALAD No. 2.
Vi/ash and shred two heads of lettuce. Boil two eggs until
hard, remove the shells, and mash the yolks ﬁne; mix well
together the juice of one or two lemons, two or three tablespoon-
fuls of water, one dessertspoonful of sugar, one-half teaspoonful
of salt, one tablespoonful of sweet cream, adding this last to pre-
vent curdling, and the yolks of the eggs, and pour over the
lettuce. Cut the whites of the eggs into rings and arrange on the
top. A few onions sliced ﬁne may also be added.
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_As a man eateth, so is he.—German Proverb.
Lord Byron refused to eat meat because, as he said, “It makes
me ferocious."
The ﬂesh of animals tends to cause grossness of body, and to
benumb the ﬁner sensibilities of the mind.—Bible Hygiene.
The eating of much ﬂesh ﬁlls us with a multitude of evil (lis-
eases, and a multitude of evil desires.—P0rphyrises, 233 A. 1).
Animal food is one of the greatest means by which the pure
sentiment of the race is depressed.—/llcott.
The candidates for ancient athletic games were dieted 0n boiled
grain with warm water, cheese, and dried ﬁgs, but no meat.
Modern athletes are not allowed meat while in training.
I have known men who prayed for a good temper in vain, until
their physician proscribed eating so much meat; for they could
not endure such stimulation.—Henry Ward Bceclzer.
The liability to disease is increased by ﬂesh eating. Where
plenty of good milk and fruit can be obtained, there is rarely any
‘excuse for eating animal food.—C/zristian T emperame.
.;¥.;‘.;‘
FROM the instruction given at the beginning respecting
foods, it is evident the Creator did not design that
either man or beast should subsist on ﬂesh foods. To
Adam and Eve He said: “ Behold, I have given you every
kerb bearing seed, which is upon the face of all the earth, and
[67]


68 A FRIEND IN THE KITCHEN.
every tree, in which is the fruit of a tree yielding seed; to
you it shall be for meat. And to every beast of the earth,
and to every fowl of the air, and to everything that
creepeth upon the earth, wherein there is life, I have given
every green herb for meat.” Gen. 1 : 29, 30.
But sin brought many changes into , our world, and
because of the changed circumstances, customs and prac-
tises were instituted and allowed which were not in har-
mony with the primeval order of things. Among other
things meat-eating was permitted. Just after the ﬂood,
when the face of the earth had been desolated, God said to
Noah: “ Every moving thing that liveth shall be meat for
you; even as the green herb have I given you all things.”
Gen. 9 : 3. But the blood was not to be eaten with the
ﬂesh,——a very wise provision, for if there is any disease in
the system it is sure to be found in the blood.
A little later, as a further precaution in the interests of
health, instruction was given that only the ﬂesh of “clean
beasts ” was to be eaten, such as that of the ox, the sheep,
the goat, the deer, etc. See Lev. II and Dent. 14.
But for all this it must be admitted that the ﬂesh of
animals is not a natural diet for man, nor does it consti-
tute the most healthful food. Of this it may truly be said
as Christ said of the granting of awriting of divorcement,
it was suffered because of the “ hardness ” of their hearts,
“ bulfro/n t/ze beginning 2.z ‘ was not so.” Matt. I9 :8. It
was never intended that man should take the life of any
innocent, living creature.
Meat-eating tends to excite the passions. This is seen
in the animal kingdom. The animals that are mild,
patient, and docile are generally herbivorous, such as the
cow, the sheep, the horse; while the excitable, quick-


A FRIEND IN THE KITCHEN. 69
tempered, and ferocious animals are meat-eaters, such as
the lion, the tiger, the leopard. A meat diet also tends to
constipation, the great scourge of the race. i
One object of this work, therefore, is in_ the interests
of health and morality, to educate people out of meat-
eating rather than into it; and to supply such a variety
of recipes for good, wholesome, palatable, and nutritious
dishes, prepared from natural food elements, that meat-
eating will,be practically unnecessary.
Moreover, so many animals at the present time are
becoming so greatly diseased that it is not a little danger-
ous to eat largely of their ﬂesh. As a matter of safety
the use of ﬂesh meats might very consistently be dispensed
with altogether.
The fact, therefore, that meat may be cheap, or that it
may be easily or quickly prepared, should count for little
with those who have their best interests in view.
From every standpoint from which the subject may be
viewed, the reasons for discontinuing the use of ﬂesh
meats are more imperative now than ever before.
1. This is an age of disease. Animals are coming to
be greatly diseased. The use of their ﬂesh, therefore,
tends to increase disease in mankind, and thus to shorten
life.
2. This is an age of intemperance. Flesh meats are
all more or less stimulating. Their use, therefore, tends
to increase this evil.
3. This is an age of surfeiting. Meat-eating is, to a
large degree, responsible for this. A well-known English
writer on cookery says: “ No one will deny that the foods
we are apt to eat too much of are those absent from a
purely vegetarian fare, such as meat, game, ﬁsh, eggs,
etc., upon which materials the culinary art seems exer-
cised to tempt us beyond the satisfying of the appetite.”


70 A FRIEND IN THE KITCHEN.
4. This is an age of vice and immorality. A meat
diet tends greatly to increase this terrible evil.
5. This is an age of violence and murder. The prac-
tise of killing and eating animals tends to harden men’s
hearts, to destroy their ﬁner sensibilities, and thus to
increase violence and crime.
In the beginning God gave man no ﬂesh foods to eat.
And after the exode, when He had His own way with His
own people, He gave them no ﬂesh to eat. Before taking
them into the promised land, for forty years He fed them
on “ manna,’ ’a purely vegetarian food. Ex. 16 :31; Num.
II :7, 8. And when they “fell a lusting,” and said,
“Who shall give us ﬂesh to eat ?” He was displeased
with them, and, with the giving of the quails, brought a
great plague upon them. Num. II; Ps. 78 :18-31.
In the New Testament, the apostle, referring to this
experience, warns Christians against falling into the same
error. “ Now these things,” he says, “ were our exam-
ples, to the intent that we should not lust after evil things,
as they also lusted. . . . And they are written for
our admonition, upon whom the ends of the world are
come.” I Cor. 10:5-II.
Evidently, therefore, meat-eating is not in harmony
with God’s original plan. And it must be that the
nearer we bring ourselves into harmony with that plan,
the better it will be for us.
To some it may seem difﬁcult to give up the use of
meat. But in this, as in all reformatory work, much
depends upon the mind. Let the correct principle be ﬁrst
assented to; then, step by step, let the practise be brought
into conformity to the principle,making changes gradually,
if necessarv, leaving off the meat dishes as others more
‘iii


A FRIEND IN THE KITCHEN.
in boiling water, and cook slowly. When very tender, and quite
dry, mash smooth, season with salt and a little nice sweet cream,
and serve hot.
STEWED SALSIFY OR VEGETABLE OYSTERS.
Wash, scrape, cut into slices about one-fourth of an inch in
thickness, and drop at once into cold water to prevent discoloring.
Then put to cook in an enameled saucepan, in a small quantity of
boiling water, about equal parts water and salsif y, adding a little
salt. Cook from twenty to ﬁfty minutes, according to a e, and
when tender add a little more water if at all dry, a cupful otgcream
or rich milk, and simrner for a few minutes. Have ready in a dish
some slices of toasted bread cut in halves, pour over the salsify,
and serve.
OTHER TASTY DISHES.
In addition to the foregoing recipes, baked beans, ve etable
pie, savory soup, nut butter sandwiches, and other nut foog prep-
arations, found elsewhere in this work, are all excellent substi-
tutes for meats, are tasty, and afford actually more nourishment to
the system when in a normal. condition than do meats, as may be
seen by examining the table “ Nutritive Value of Foods,” on page
I23.
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Food should be prepared with simplicity, yet with a nicety
which will invite the appetite.
There should not be many kinds at ang one meal, but all meals
should not be composed of the same kin s of food without varia-
tion.
.2‘$$
BOILED EGGS.
If desired to have the white set, but the yolk a liquid, boil
three minutes; if preferred to have the outer edges of the yolks a
little hardened, boil four minutes. The water should be boiling
when the eggs are dropped in.
If desired to have the yolks dry and mealy, and at the same
time the whites not hard, tough, and leathery, cook for twenty
minutes in water a little below the boiling point, or at a tempera-
ture not above 165° Fahrenheit. Eggs are best cooked thus.
For garnishing salads, etc., boil about ten minutes, then place
a moment in cold water to prevent the whites becoming dis-
colored.
POACHED EGGS.
Put into a shallow pan as much scalding, not boiling, water as
will cover the eggs well; break the eggs one at a time into a
saucer, being careful not to break the yolks, and slip them into
the hot water, which should be kept below the boiling point.
Let stand for about ﬁve minutes, or until the white is ﬁrm, but
not hard, and the yolk enveloped in a ﬁlm of white. Remove one
at a time with a skimmer or large spoon, sprinkle with salt, and
serve in egg saucers, on toast, or with the ollowing sauce: Pour
a half cup of water into a saucepan, add a teaspoonful each of
lemon juice and butter, a little minced parsley, and salt to taste;
let boil a few minutes, then stir in a well-beaten egg, being care-
flulhnot to allow to curdle, and pour at once over the eggs in a
( IS .
[74]


78 A FRIEND IN THE KITCHEN.
into an earthen dish, and ﬂavor with a teaspoonful of vanilla;
cover with a meringue made of the whites of the four eggs
beaten stiff, and four tablespoonfuls of powdered sugar, and
place in a slow oven to brown slightly. Serve cold.
RICE PUDDING.
Take a cupful of boiled rice, and a half cup of washed raisins,
and mix together in a pudding dish. Beat well together two
eggs, two tablespoonfuls of sugar, and two cupfuls of milk, and
pour over the raisins and rice. Bake in a moderate oven until
the custard is just set. If left in too long the milk becomes
watery. This is a good way to use up left-over rice.
CORNSTARCH PUDDING.
Take three tablespoonfuls of cornstarch and stir smooth in a
little cold water; over this pour one pint of boiling water; then
stir in the whites of three eggs beaten stiﬂ, one tablespoonful of
sugar, and a pinch of salt. Steam ﬁfteen minutes, or cook slowly
until thickened. Serve cold with a sauce prepared as follows:
Heat one cup of milk to boiling; beat together the yolks of the
three eggs and one-half cup of sugar until creamy, and stir into
the milk; boil until smooth, and remove from the ﬁre at once.
Flavor with lemon or vanilla, and allow to cool.
BREAD PUDDING Nu. 1.
Take one pint of bread crumbs, and pour over them one quart
of milk; then add the yolks of four eggs well beaten, and four
tablespoonfuls of sugar, and bake in the oven. When done,
sprea the top with jelly or marmalade, and cover this with a
meringue made of the four whites of the eggs beaten stiff, and two
tablespoonfuls of powdered sugar. Brown slightly, and serve
warm or cold, with or without sauce or cream, as preferred.
BREAD PUDDING No. 2.
Cut stale bread into cubes, and moisten with milk or water;
then pour over a mixture of eggs, sugar, and milk, allowing one
egg and one tablespoonful of sugar to each cup of milk. Steam or
bake. Currants or raisins may be added.
MACARONI PUDDING.
Take a cupful of macaroni broken into inch lengths, put into
a double boiler, turn over it three cups of milk, and cook slowly
until tender. Then turn into a pudding dish, add a cup of cold
milk, a half cup of sugar, and the yolks of two eggs well beaten.


A FRIEND IN THE KITCHEN. 79
Bake for about twenty minutes. When done, let cool, then spread
over the top some mashed fresh berries, or bits of jelly, and
cover this with a meringue made of the whites of the eggs and a
tablespoonful of sugar beaten to a froth. Return to a slow oven
to brown slightly.
APPLE SAGO PUDDING.
Soak a good half cup of sago in three cups of water for one
hour. Pare, quarter, and core a half dozen good cooking apples.
and put them into a pudding dish. Pour the sago over the apples,
add a little sugar, and bake in a moderate oven for from thirty to
forty minutes. Serve warm or cold with a little milk or cream.
The apples may be pared, cored, and left whole, if preferred.
BANANA PUDDING.
Peel and slice two or three bananas into one pint of milk.
Heat to boiling, add two tablespoonfuls of cornstarch stirred
smooth in a little cold milk, one tablespoonful of sugar, and the
yolks of two eggs well beaten. When thickened, turn into a
pudding dish; beat the whites of the eggs to a stiff froth, add a
little sugar and spread over the top; put into the oven for a few
minutes to brown slightly, and serve.
PRUNE PUDDING.
Cook three cupfuls of prunes, drain off the juice, remove the
stones, and sprinkle the prunes with lemon juice. Take two cups
of ﬁne bread crumbs, two cups of milk, one-half cup of sugar,
one teaspoonful of butter, one-half teaspoonful of grated lemon
rind, and one beaten egg; mix all together, and our into a
pudding dish. Then drop the prunes in evenly, and) bake until
set. Serve hot or cold, with or without sauce. The juice from
the prunes may be heated, and slightly thickened with cornstarch,
and used as a sauce.
‘ COLD PEACH PUDDING. .
Cut slices of stale bread into strips, and line a pudding basin
or round mold as neatly as possible. Then ﬁll the center of the
mold with stewed fresh, or canned peaches, slightly warmed, add
sugar to sweeten, and place a slice of bread over the fruit. Pour
over enough of the sirup or fruit juice to soak all the bread.
Take a saucer or plate about the size of the mold, and place it
upside down on top, over the pudding, and put a heavy weight on
the plate. Let stand overnight, and in the morning turn into a
glass dish for the table. Cut into slices, and serve with milk or
cream. Raspberries or strawberries may be used instead of
peaches.


50 A FRIEND IN THE KITCHEN.
FIG PUDDING.
Take half a pound of ﬁnely-chopped ﬁgs, one cupful of bread
crumbs, three tablespoonfuls of sugar, two tablespoonfuls of
melted butter, one cupful of milk, two eggs well beaten, and a
pinch of salt. Stir all well together, turn into a double boiler,
slightly buttered, or into a saucepan placed in boiling water, and
boil about an hour. Serve with lemon sauce.
RICE LEMON PUDDING.
To three-fourths of a cu ful of well-washed rice, add three
cupfuls of boiling water, and) a half teaspoonful of salt, and cook
in a double boiler until tender. When done, allow to cool, then
add the yolks of three eggs well beaten, a teaspoonful of butter,
three tablespoonfuls of sugar, the grated rind of a lemon, and one
cup of milk; stir together, and bake in the oven until set. When
done, cover the top with a meringue made with the whites of the
eggs beaten stiff, two-thirds of a cup of sugar, and the juice of
one lemon; place in the oven to brown slightly, and serve either
warm or cold.
RICE APPLE PUDDING No. 1.
Boil one cup of rice in one quart of salted water until nearly
done; peel and slice four large, good cooking apples, or six small
ones, stir them into the rice, and cook for about twenty minutes,
or until the apples are soft. Serve with cream, fruit juice, or milk.
RICE APPLE PUDDING No. 2.
Boil two tablespoonfuls of well-washed rice in half a pint of
milk until soft; then stir in the beaten yolks of two eggs and
sugar to sweeten. Make a wall with the rice around a dish; ﬁll
the center of the dish with stewed apples, and cover the whole
with the whites of the eggs beaten to a stiff froth; sprinkle with
powdered sugar, and brown lightly in the oven; serve with cream
or milk.
BAKED APPLE DUMPLINGS.
Take ordinary bread dough, add enough butter to make tender,
let rise, then roll out to about one-third of an inch in thickness,
and cut into four-inch squares. Place a small quantity of sliced
tart apples in the center of each square, gather up the edges‘ and
pinch them together, then place or! a shallow pan a little distance
apart, and let rise; when light, rub over them a cloth dipped in
milk to make them crisp and glossy, and bake. Serve with cream
and sugar, fruit sauce, or the juice of some fruit. Fresh rasp-
berries, blackberries, cherries, or other fruit may be used instead
of apples.


A FRIEND IN THE KITCHEN. 81
BOILED APPLE DUMPLINGS.
Proceed as for baked apple dumplings, only after letting rise,
tie up loosely in a cloth, drop into boiling water, and boil until
the apples are tender. Dough made as for milk biscuits may be
used instead of bread dough.
CORN STARCH BLANC-MAN GE.
To one quart of milk add two tablespoonfuls of sugar, and
heat just to boiling; then stir in ﬁve tablespoonfuls of cornstarch
mixed thoroughly with two well-beaten eggs; ﬂavor with lemon
or vanilla, and pour out into cups, previously wet in cold water,
to mold. Place a mold of jelly in the center of a platter, and
arrange the molds of blanc-mange around it. A portion of the
blanc-mange may be colored and ﬂavored with chocolate, so that
each alternate mold on the platter will be brown. Serve with
cream.
APPLE BATTER PUDDING.
Pare and slice six medium-sized cooking apples into a buttered
pudding dish, adding sugar to sweeten. Make a batter as follows:
Beat three eggs to a foam; then add ﬁve tablespoonfuls of sifted
ﬂour, sprinkling it in while beating vigorously, and half a tea-
spoonful of salt. Stir in gradually enough milk to make of the
consistency of thick cream, beat well, and pour over the apples,
and bake until done. Serve with cream or milk.
APPLE TRIFLE.
Pare, quarter, core, and stew six or eight apples to a pulrp,
adding the juice and grated rind of a lemon. When done, a d
sugar to sweeten, and turn into a deep glass dish. Heat a pint
of milk to boiling, stir in three well-beaten eggs, saving out the
white of one, and two tablespoonfuls of sugar, and cook until
thickened. When cold pour over the apples in the dish. Beat
the white of the egg to a stiff froth and drop by spoonfuls into a
pan of boiling water for a moment, turn, then remove, and use to
ornament the pudding.
APPLES WITH TAPIOCA.
Soak acupful of tapioca in two cupfuls of cold water for an
hour; then spread on a clean white cloth, and place some pared
and sliced apples, sugar, and grated lemon peel in the center;
tie up the cloth loosely so that the tapioca will surround the
apples, and put into boiling water; boil half an hour or until
done; then turn out the whole into a dish and serve with boiled
custard, whipped cream, or fruit jelly.

m__ 7
. 6


82 A FRIEND IN TIIE KITCHEN.
FRUIT TAPIOCA.
Cook three-fourths of a cup of tapioca in four cups of water
until smooth and transparent. Stir into it lightly a pint of fresh
or canned strawberries, raspberries, or blackberries, adding sugar
as required. Serve cold with cream, or a pint of fruit sauce.
PEACHES AND RICE.
Soak a cup of rice in one and one-fourth cups of water for
an hour; then add a cup of milk and a little salt, turn into a
double boiler, cover, and steam for an hour, stirring occasionally
for the ﬁrst ten or ﬁfteen minutes. When done, pour into a mold
to cool, then turn out into a glass dish. Stew fresh or dried peaches
in halves, and arrange them around the rice; pour the sirup or
juice over the whole.
RICE WITH RAISINS.
\Vash and put to cook rice as directed above; after the rice has
begun to swell, add a cupful of well-washed raisins. When done,
serve with fruit juice, milk, or cream.
RICE WITH FIGS.
Soak and cook the rice as directed for peaches and rice.
Wash a small quantity of ﬁgs and stew with a little sugar until
thoroughly done; serve a spoonful of the ﬁgs with each dish of
rice. The ﬁg sauce should be so thick that it will not run over
the rice.
APPLES» WITH RAISINS.
Pare, quarter, and core half a dozen good cooking apples.
Wash a small cup of raisins, and put to cook in a quart of boiling
water. When they have begun to swell, add the apples, a little
sugar to sweeten, and cook until tender.
‘ _ COCONUT PUDDING.
To one pint of milk, add two tablespoonfuls of desiccated
coconut, and heat to boiling; remove the coconut by turning
through a strainer; then add to the milk one-half cup of sugar
and one-half cup of ﬁne cracker or bread crumbs, cool a few
minutes, then add the beaten yolks of two eggs. Turn into a
pudding dish, set it inside a pan of hot water, and bake in the
oven until set but not watery. Beat the whites of the eggs to a
stiff froth, add two teaspoonfuls of sugar, and spread on the top
of the pudding; return to the oven to brown slightly.


A FRIEND IN THE KITCHEN. 83
CHERRY PUDDING.
Soak a half cup of tapioca, and cook in a pint of water until
transparent. Have ready in a pudding dish a pint of fresh, pitted
cherries; sprinkle them with sugar, then pour over them the
cooked tapioca, and bake for half an hour in a moderate oven.
Serve with or without cream.
RICE AND FRUIT PUDDING.
Cook one small cup of well-washed rice in a quart of boiling,
slightly salted water until tender. Then add one teaspoonful of
butter, one beaten egg, and one-fourth cup of sugar. Grease a
pudding mold, and sprinkle with ﬁne bread crumbs. Put in a
layer of rice one-half inch thick, then a layer of drained canned
or stewed fruit, then rice again, and so on till the mold is full.
]ust before serving, turn out of the mold onto a warm dish.
Serve with a sauce made out of the sirup drained from the fruit;
heat it to boiling, and thicken with a little cornstarch. Or serve
with a vanilla custard sauce made of one cup of milk heated to
boiling, one egg, one tablespoonful of sugar, and vanilla to ﬂavor.
IVIINUTE PUDDING.
Put one quart of milk into the inner vessel of a double boiler,
or into an ordinary saucepan greased with a little butter, and heat
to boiling; then stir in two small cups of ﬂour, sifting it in a little
at a time, and stirring briskly, that no lumps may be formed.
just before removing from the ﬁre add two well-beaten eggs, stir
a moment, and serve at once with cream, and a little sugar if
desired. If preferred, the eggs may be omitted.
ARROWROOT BLANC-IVIANGE.
Heat a pint of milk to boiling; then stir in two heaping table-
spoonfuls of arrowroot rubbed smooth in a half cup of cold milk,
and a half cup of sugar; cook for a few minutes until thickened,
stirring well, and pour into cups or molds previously wet in cold
water, to cool. Serve with stewed fruit or fruit juice.


C/, ta as


.§s@1\lM><§>
fl
Simplicity is the highest art
Many dishes have induced many dis-
eases.—Senem.
Study simplicity in the number of dishes,
and variety in the character of the meals.
It is not the chief end of man to gratify his appetite.—Clzristian
Temperance.
.;'-.;'.a‘
CREAM MOLD. .
Heat two cups of milk to boiling; then add one-half cup of
sugar, and three tablespoonfuls of ground rice, wet in a little cold
milk; ﬂavor with vanilla, and stir well until it thickens; pour into
cups or molds previously wet in cold water, until set, then turn
out on a large plate or into little dishes. Have ready a cup of
whipped cream, and put some over each mold with a bit of jelly
in the center of each, 0r_ serve with fruit sauce.
BOILED CUSTARD.
Put one quart of milk and one-half cup of sugar into the inner
vessel of a double boiler, let heat to boiling, then stir in slowly
three eggs well beaten, and one tablespoonful of cornstarch
rubbed smooth in a little cold milk; add any ﬂavoring desired.
Stir well, and when well set, turn into a dish to cool.
FLOATING ISLAND.
Put a pint of milk into a double boiler; let heat to boiling,
then add the well-beaten yolks of three eggs mixed with three
tablespoonfuls of sugar. Stir well, and when done turn into the
dish from which it is to be served. Beat the whites of the eggs to
a stiff froth, and drop by spoonfuls for a few seconds into a pan of
hot water; let them stand for a moment, then turn over, but do
not allow them to harden. Remove with a skimmer or spoon,
[34]


A FRIEND IN THE KITCHEN. 85~
3.l1(1 put as islands on the top of the custard; let cool, then place
bits of jelly on top of the islands.
APPLE FLOAT.
To one pint of nice stewed apples, add the whites of three eggs
beaten to a stiff froth, and four tablespoonfuls of white sugar; beat
all together until very stiff. Have a glass dish ﬁlled with boiled
custard made with two cups of milk, the yolks of the eggs, one
teaspoonful of cornstarch, a tablespoonful of sugar, and ﬂavoring
if desired. Pile the apples on top, and serve.
BANANA CUSTARD.
Slice six bananas into a deep dish. Heat one pint of milk to
boiling; beat together one egg, one tablespoonful of sugar, and
one dessertspoonful of cornstarch blended with a little milk, and
stir into the hot milk; let boil up once or twice, then pour over
the bananas, stirring them in.
ORANGE CUSTARD. ~
Remove the peel from three large oranges, cut in halves, and
rub through a colander. Heat one pint of milk to boiling, then
add a tablespoonful of cornstarch dissolved in a little cold milk,
and the beaten yolks of three eggs. When thickened, allow to
cool, then stir in the oranges. Beat the whites of the eggs to a stiff
froth, add two-thirds of a cup of sugar, and spread on the top of
the custard; place in the oven till slightly brown; serve cold.
PINEAPPLE CUSTARD.
Make a custard of one quart of milk, two-thirds of a cup of
sugar, and four eggs: heat the milk to boiling in a double boiler;
then add the eggs and sugar beaten together. Stir well, and when
done set aside to cool. Have a nice, ripe pineapple picked to
pieces with a fork, and sprinkled with sugar. just before serving
the custard stir in the pineapple.
CORNSTARCH IVIERINGUE.
Heat three cups of milk to boiling, then stir in gradually two
tablespoonfuls of cornstarch rubbed smooth in a little cold milk.
When thickened, allow to cool a little, and then add, stirring con-
tinuously meanwhile, the yolks of two well-beaten eggs mixed
with three tablespoonfuls of sugar; Simmer for a minute or two
longer, turn into a dish, meringue the top with the whites of the
eggs beaten stiff, place in a slow oven to brown slightly, and when
cold, dot with bits of jelly.


86 A FRIEND IN .I‘l{F§ KITCHEN.
TAPIOCA CREAM.
Wash, and soak four even tablespoonfuls of tapioca in a cup of
water until soft; then add a little salt and a pint of milk, and heat
just to boiling in a double boiler, or a saucepan set in hot water,
when add the yolks of three eggs well beaten, and one-half cup of
sugar; cook for a few minutes, then turn into an earthen dish;
when cool, spread over the top the whites of the eggs beaten stiff
with two tablespoonfuls of sugar, adding vanilla or lemon ﬂavor-
ing, if desired; place in the oven to brown slightly.
RICE CUSTARD.
Wash one-half cup of rice, and cook in a double boiler in three
cups of water or milk, or equal parts of each, until tender, adding
a little salt; then add, while still on the range, one pint of milk,
the yolks of three eggs well beaten, and ﬁve tablespoonfuls of
sugar; stir gently, and cook only until thickened. Then turn into
a pudding dish. Beat well the whites of three eggs, add three
tablespoonfuls of powdered sugar, ﬂavor with lemon or vanilla,
and spread over the top of the custard; place in a slow oven to
brown slightly, and serve warm or cold.
RICE MOLD CUSTARD.
Wash one-half cup of rice, and cook as above. When done,
mold in cups, ﬁlling about half full, and serve with a boiled custard
made of one pint of milk, three tablespoonfuls of sugar, a tea-
spoonful of cornstarch, and one egg.
CUSTARD WITH FRUIT SAUCE.
Make a boiled custard of a pint of milk, three tablespoonfuls of
sugar, and the yolks of three eggs; turn into a dish to cool. Heat
a pint of strawberry, raspberry, blueberry, currant, or plum juice
to boiling, then stir in two tablespoonfuls of cornstarch mixed
smooth in a little cold water; stir until thickened, when add sugar
to sweeten; take from the ﬁre, stir in the stiﬂiy-beaten whites of
the eggs, and when cool, place by spoonfuls on top oi the custard.
and serve.


Ml.


Rich sauces and highly-seasoned dishes provoke thirst.—Sel.
Rich sauces are even worse than heaping several meats upon
each other.—PZm_y.
ai ei J3
Sauces for Vegetables.
TOMATO SAUCE No. 1.
AKE two cups of strained, stewed tomatoes, heat to boiling,
stir in a tablespoonful of ﬂour or cornstarch blended with
a little cold water, add a little cream, or a small piece of
butter, and salt to taste.
TOMATO SAUCE No. 2.
Boil one pint of fresh or canned tomatoes with a little onion,
salt, and herb-ﬂavor, then strain through a colander, and add
one tablespoonful of ﬂour browned with a teaspoonful of butter.
' MILK SAUCE.
Brown a teaspoonful of butter in a f rying-pan, then pour in a
pint of milk, and heat to boiling; thicken with two tablespoonfuls
of ﬂour blended with a little cold milk, and cook a few minutes
longer, stirring well. Season with salt. This is nice served on
toast or mashed potatoes. A little celery may be siinniered in the
milk a little while before thickening, to ﬂavor, if desired.
LENTIL SAUCE.
Rub a cupful of cooked lentils through a colander into a
saucepan; ad a cup of milk and a little sauce. When come to
boiling, stir in a tablespoonful of browned ﬂour rubbed smooth in
a little cold milk. Add a little chopped parsley, if desired. For
browned ﬂour see page I8. .
[87]


88 A FRIEND IN THE KITCHEN.
BROWN SAUCE No. I.
Put a teaspoonful of butter into a frying-pan, and brown
slightly; then pour in a pint of‘ milk, and heat to boiling; stir in
two tablespoon uls of browned ﬂour rubbed to a paste in a little
cold water or milk; season with salt, boil until thickened, and
serve.
BROWN SAUCE No. 2.
Put a tablespoonful of butter into a frying-pan; when melted,
sprinkle in a tablespoonful of ﬂour, stirring until nicely browned;
then add enough boiling water to maké of the consistency of
cream, stirring constantly to prevent lumps from forming. Add
salt to taste.
EGG AND MILK SAUCE.
To a {pint of milk add a tablespoonful or two of cream, or a
teaspoon ul of butter, and heat to boiling; then stir in one even
tablespoonful of ﬂour rubbed smooth in a little cold water or milk;
let boil a few minutes, stirring constantly; then stir in rapidly the
well-beaten yolk of one egg; season with salt, boil up, and serve.
MINT SAUCE. _
Take fresh, green mint, wash, and chop very ﬁne. Put into a
glass, and for each two tablespoonfuls of mint allow one table-
spoonful of sugar, and the juice of one lemon diluted with an equal
amount of water.
JJJ
Sauces for Desserts. _
ARROWROOT SAUCE.
Heat one cup of water to boiling; then add one teaspoonful of
sugar, and one small tablespoonful of arrowroot mixed smooth in
a little cold water, stirring briskly. In a few minutes remove
from the ﬁre, and ﬂavor with lemon or almond. Nice for pud-
dings.
BOILED CUSTARD SAUCE.
Beat together in a saucepan, two eggs, one tablespoonful of
sugar, and one-half teaspoonful of cornstarch. Place over the ﬁre
one cupful of milk, and as soon as it begins to boil pour it over the
eggs in the saucepan; stir well, place over the ﬁre to boil until it
thickens, then pour into a pitcher, and ﬂavor if desired.


A FRIEND IN THE KITCHEN. 89
CHOCOLATE SAUCE.
Mix two tablespoonfuls of shaved chocolate with two cupfuls of
sweet milk and heat to boiling; then add the well-beaten yolks of
two eggs, stirring briskly; boil a few minutes until thickened, and
remove from the ﬁre; add the whites of the eggs, which have been
beaten to a stiff froth, and two tablespoonfuls of white sugar. Nice
with cornstarch blanc~mange.
ORANGE SAUCE.
Heat a pint of water ﬁn boiling, and thicken with a tablespoon-
ful of cornstarch; add a cupful of orange juice extracted from nice,
sour oranges, a small piece of the yellow rind for ﬂavoring, and
sugar to sweeten; the beaten yolk of an egg may be added if
desired; remove the orange rind before serving.
LEMON SAUCE.
To a pint of boiling water add a slice or two of lemon, and
thicken with a small tablespoonful of cornstarch; remove the
lemon, cook a few minutes until clear, then add two-thirds of a
cup of sugar, the juice of one lemon, and a beaten egg if desired;
boil up, cool, and serve. _
FRUIT SAUCE.
Obtain the juice of raspberries, strawberries, grapes, currants,
or any larger fruit, by simmering for a short time with a little
water, and straining through a thin cloth; heat the juice to scald-
ing, then slightly thicken with cornstarch rubbed smooth in a
little cold water, allowing a tablespoonful of cornstarch for each
pint of juice; cook a few minutes till thickened, and sweeten to
taste. Three or four tablespoonfuls of fruit jelly dissolved in a
pint of hot water makes a good substitute for fruit juice if the
latter is not available.
WHIPPED CREAM SAUCE.
Beat separately one cup of cold sweet cream, and the whites of
two eggs, beating each to a stiff froth. Mix one-half cup of
powdered white sugar with the eggs, a teaspoonful of vanilla or
lemon extract, then add the cream, beating all well together.
Have the cream cool, or the beating will turn it to butter.


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" To keep in health this rule is wise:
Eat only when you need and relish food,
Chew thoroughly. that it may do you good,
~" Have it well cooked, unspiced, and undisguised."
Food for repentance—mince pie eaten late at night.—Sel.
He who eats till he is sick must fast till he is well.—-Sal. ‘
ea‘ .2‘ J
QNE of the greatest objections to pies is that they are
generally made too rich. When a large amount of
grease is employed in making the crust, and the ﬁlling is
seasoned heavily with spices and various condiments, they
can hardly fail to be unwholesome.
But pies need not be made in this way. If proper in-
gredients are used, and simplicity is studied in making
them, there is no reason why they should be seriously
objectionable. _
There are two styles of pie in general
use, one baked in a deep dish, fre-
‘ quently with only a top crust, the other
Pi» Dish in a shallow dish, usually with two
crusts, an upper and an under. Custard, cream, lemon,
and pumpkins pies, however, have only an under crust.
Most of the recipes here given are for the shallow pies
with two crusts.
Custard, pumpkin, and other pies in which milk and
eggs are used, should be baked in a slow oven. They
fool


A FRIEND IN THE KITCHEN. 91
will also be improved if the milk used be hot. To stir
beaten eggs into the hot milk, add a few spoonfuls of cold
milk to the eggs, then pour into the hot milk, a little at
a time, stirring well.
The ﬁlling for pies should always be prepared before
making the crust, unless the crust is to be baked ﬁrst.
All the material should be cold, except for custard and
pumpkin pies, and should be put together quickly, han-
dling as little as possible, and without kneading the
dough. ‘
When the paste is ready, take suﬂicient for one crust,
and roll out on a ﬂoured board quickly and lightly until
about an eighth of an
inch in thickness, and a
little larger than the pie
Rollins-Pin . dish, as it will shrink
when lifted from the board. When rolled thin, ﬂour the


pie dish, cover smoothly with the crust, and ﬁll, adding
wliat sugar is required to sweeten.
If there is to be a top crust, roll it out in the same
manner, and make a few ornamental cuts in the center to
allow the steam to escape. Wet the edge of the lower
crust, and lift on the upper crust, press-
ing the edges together so that the juice
may not escape. Trim away the over-
hanging portions, and with the thumb
and ﬁngers press the edge into a scalloped or ornamental
wall, as shown in the accompanying cut. Especially
should this be done when only an under crust is used,
that the pie may be handled with greater ease. It also
adds to the appearance of the pie. Pies are generally
better eaten the same day they are baked.


92 A FRIEND IN THE KITCHEN.
PLAIN PIE CRUST.
For each pie withtwo crusts take two small cups of sifted ﬂour,
and work thoroughly into it three tablespoonfuls of butter, adding
a little salt; wet with just sutﬁcient cold water to make a rather
stiff dough; mix quickly, roll out thin, and bake as soon as the
pie can be made. A good crust may be made with olive oil, or
fresh coconut oil, instead of butter, using about the same quantity.
CREAM PIE CRUST.
' Take two scant cups of ﬁne, sifted ﬂour, or equal parts of ﬁne
ﬂour and graham ﬂour, add a little salt, and moisten with enough
cold, thin sweet cream to make a rather stiﬂ" dough; roll out thin,
place in the pie dish, ﬁll, and bake quickly.
CORN-MEAL PIE CRUST.
For a medium-sized pie with two crusts take a cupful each of
white ﬂour and corn-meal, a little salt, the yolk of one egg well
beaten, and about one-third cup of cold, thin sweet cream or rich
milk; sift the ﬂour and meal together, add the salt, then, with a
spoon, stir together lightly' and quickly with the egg and milk;
gather up .the fragments, and without kneading, roll out thin,
place in a ﬂoured pie dish, ﬁll, and bake at once. This makes a
good, wholesome crust.
APPLE PIE.
Pare, core, and slice thin, tart ripe apples; line the pie dish with
a crust, and ﬁll with the apples; sprinkle with sugar, and add two
or three tablespoonfuls of cold water. Roll out the upper crust,
make a few cuts in the center for the steam to escape, wet the edge
of the lower crust, and cover with the upper crust; press together,
and cut away overhanging portions; place in the oven, and bake
until a light brown. Apples that do not cook quickly may be
stewed before making into pies. Apple pie when cold is very nice
served with sweet cream.
PEACH PIE.
Pare, remove stones, and make the same as apple pie.
GOOSEBERRY PIE.
Remove the stems and blossom ends, wash, and ﬁll a pie dish
lined with a crust. Add a half cup of sugar, and sprinkle with
ﬂour. Prepare the upper crust the same as for apple pie, cover,
and bake. To prevent the juice from running out while baking,
make a paste of a teaspoonful of ﬂour and a little water, and brush
over the edge of the under crust before putting on the top crust.


A FRIEND IN THE KITCHEN. 95
CUSTARD PIE.
Line a pie dish with a crust, prick well with a fork, bake, and
ﬁll with the following: Three eggs, three tablespoonfuls of sugar,
and one teaspoonful of ﬂour; beat thoroughly together, and add
milk enough to ﬁll the dish. Bake slowly until set, but do not
allow to boil. To be eaten cold, but on the same day it is baked.
PUMPKIN PE.
Cut the pumpkin in halves, remove the seeds, cut in slices, and
stew until dry and soft. Mash smooth, and for each pie take one
cup of stewed pumpkin, one-third cup of sugar, two eggs, and
about a pint of milk. Beat the eggs and sugar together, stir in the
pumpkin, and, lastly, add the milk; mix well, and bake with an
under crust only, until the custard is set. Squash may be used
instead of pumpkin. If more convenient, two tablespoonfuls of
ﬂour may be used in place of the eggs. A tablespoonful or two of
molasses may also be added if desire .
What moistens the lip, and
What brightens the eve,
What brings back the past,
Like a good pumpkin pie?
—Whz.llicr.
PE WITH UPPER CRUST ONLY.
Take a deep pie dish, place a small cup upside down in the
middle of it, and ﬁll the dish with fruit, adding sugar as desired.
Place a border of crust around the edge of the dish, put on the top
crust, ornament the edges, and bake.
TARTS.
Line shallow pie dishes or patty-pans with good crusts, ﬁll with
the fruit, and bake. When done, remove from the oven,and
sprinkle with ﬁne sugar.
Small tarts may be made by rolling crust out thin, and cutting
in shapes with a cake cutter, using half of them for the under
crust, and the other half for tops; ornament by cutting small
holes in the center with a thimble or small fancy mold. Bake
quickly, and when done put together with fruit jelly.
VEGETABLE PE.
Boil for a short time several potatoes and onions, after which
slice them into a deep, buttered pie dish in layers; add to each
layer a little sage and well-steeped tapioca, and season with salt.
Cover with a crust and bake. A very economical and wholesome
pie. .


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Feed sparingly, and defy the physician.—Sel.
Who lives to eat, will die by eating.—Sel.
Whoever eats too much, or of food which is not healthful, is
weakening his powers to resist the clamors of other appetites and
passions.— Christian Temperance.
The best seasoning for food is hunger.—S0£rales.
Reason should direct, and appetite obey.-Cicero.
Men should be temperate in eating as well as drinking.—Dr.
Brandreili.
.a‘..>'-.2‘
TO make cake, get everything in readiness before be-
ginning. Mix the ingredients in a granite-ware,
enameled, or earthen basin. Sift the ﬂour before using.
If baking-powder is used, sift together with the ﬂour two
or three times. Use white sugar unless brown is called
for.
Beat the whites and yolks of the eggs separately; the
yolks until they cease to foam, and the whites to a stiﬁ
froth. Eggs will beat to ,a stiffer
froth if cold, and beaten in a cold
dish, and in a cool room. Use
Dover E-lZ8-Beater. earthen or china bowls or plates to


7 [97]


I00 A FRIEND IN THE KITCHEN.
of sugar, and three tablespoonfuls of good lively yeast. Beat well
together, and let rise until light; then add another half cup of
sugar and a half cup of ﬂour. When risen the second time, add
two eggs well beaten, one-half cup of currants, one cup of seeded
raisins, and one~half cup of ﬂour. Place in a bread pan‘ until very
light, and bake.
CREAM CAKE.
One cupful each of sugar and sweet milk, one egg, one table-
spoonful of butter, two cupfuls of ﬂour, and two teaspoonfuls of
baking-powder. Bake in three shallow tins. Make a ﬁlling to put
between the layers as follows: Heat one cupful of milk to boiling,
then add one-fourth of a cup of sugar, one dessertspoonful of ﬂour
rubbed smooth in a little of the cold milk, and one beaten egg.
Boil until thickened, and place between the layers.
CORNSTARCH CAKE.
‘Take the whites of three eggs, one-half cup of cornstarch, one-
half cup of butter, one cup of sugar, one-half cup of sweet milk,
one cup of ﬂour, and one teaspoonful of baking-powder. Mix the
butter and sugar to a cream; dissolve the cornstarch with the milk,
and add to the butter and sugar; sift the baking-powder into the
ﬂour, and stir into the mixture, and lastly fold in the whites of the
eggs which have been beaten stiff. Bake at once in a moderate
oven.
STRAWBERRY SHORTCAKE.
Into two quarts of sifted ﬂour rub thoroughly one and a half
teaspoonfuls of baking-powder, half a teaspoonful of salt, and two
tablespoonfuls of butter; add enough sweet milk to make a soft
dough; roll out slightly, and bake in a shallow pan. When done,
split open with a sharp, heated knife, and cover the lower half
with a generous layer of ripe, crushed, sweetened strawberries;
then place the other half of the shortcake on the top of this, cover
it with a few of the crushed berries, and serve with cream. Peaches
or raspberries may be used in the same manner.
FIG CAKE.
Take one cupful of sugar, two-thirds of a cupful of sweet milk,
two tablespoonfuls of butter, two cupfuls of ﬂour, two teaspoonfuls
of baking-powder, and the whites of four eggs. Sift the ﬂour
before measuring. Rub the sugar and butter to a cream, add the
milk, the ﬂour, and baking-powder, and, lastly, the whites of the
eggs beaten to a stiff froth. Add any ﬂavoring desired, and bake
in three layers. Cook together for ten minutes one-half pound of
ﬁgs chopped ﬁne, one small cupful of water and one-half cupful of
sugar, and spread between the layers.


“Um
saw»
'A\
Ar’
Write it underneath your feet,
Up and down the busy street;
VVrite it for the great and small,
In the palace, cottage, hall,-
Where there.s drink there.s danger.
—SeIected.
Water is best.-Pindar.
Tea is a stimulant; sale coffee is a hurtful indulgence.
\/Vine is a mocker, strong drink is raging; and whosoever is de-
ceived thereby is not wise.—Solomon.
If you wish to keep mind clear and body healthy, abstain from
all fermented liquors.—S3/dney Smith.
Many who never touch alcohol ruin their health by tea.-
Hygiene Review.
Temperance is the parent of health, cheerfulness, and old age.
-George Mogridge.
JJJ
CEREALCOFFEE. l
Take three cups of bran, one cup of corn-meal, oatmeal, or
grits, one-third cup of molasses, and one egg; beat the egg and
molasses together, and mix thoroughly with the bran and meal.
Place on shallow tins, bake in a moderate oven until a dark brown,
stirring frequently, taking care not to burn. If inclined to be
lumpy, take out, roll out ﬁne with a rolling-pin, and return to the
oven until thoroughly browned. It may then be
ground through a coffee-mill before putting away
for use. For every cup of coffee require allow
one heaping tablespoonful; pour boiling water over
gaff“ 5m;m,. it, and steep, not boil, for ﬁfteen or twenty minutes.
More may be used for greater strength If desired.
Strain through a wire coffee strainer. Serve with plenty of cream
[I02] ‘


l
0,; _
l


A FRIEND IN THE KITCHEN. I03
or milk, warmed is better, and a little sugar if desired. When
properly prepared this will be found to be a very smooth and pal-
atable drink. The egg may be omitted, and a little more molasses
used if preferred.
CRUST COFFEE.
Brown slices of stale bread, either white or brown, in the oven
slowly until a dark brown; when done, break into small pieces or
roll ﬁne with a rolling-pin. Allow one cupful of boiling water to
a tablespoonful of the browned crumbs; let steep a few minutes,
strain, and serve with cream and sugar.
CORN COFFEE.
Brown common ﬁeld corn as brown as possible
without burning; then pound, or grind coarsely in
a coffee-mill, and place in a covered can ready for
use. In making the coffee, mix the white of an
egg with three tablespoonfuls of the ground grain,
pour over three or four cups of boiling water, and
steep for ten or ﬁfteen minutes. Serve with cream
and Sugai-_ Coffzz-Min.
. Peas, wheat, barley, or rice may be prepared in the same way.
HOT MILK.
Heat the milk in a double boiler until the surface becomes
wrinkled. It should be drunk a few sips at a time. A bowl of hot
milk and brown bread forms a nourishing meal. Many who feel
that they need a stimulant would ﬁnd in a glass of this simple
beverage a substitute far more satisfying and enduring in its effects.
CAMBRIC TEA.
Take two parts boiling water and one part milk, adding a little
sugar to sweeten. This makes a very simple but pleasant and
wholesome drink.


LEMONADE NO. 1.
For each glass of lemonade take one-half lemon and two tea-
spoonfuls of sugar. Extract the juice with a lemon drill, or squeeze
it into the glass on the sugar, being careful to remove
all seeds and white portions. Fill the glass with cold
water. More or less sugar may be used according to
the size of the lemon and the acidity of the juice.
The juice will be extracted more easily if the lemon
Lemon 13,51, is ﬁrst rolled or squeezed till soft. The beverage will
also be improved if a tin cup is placed tightly over the
glass, and all well shaken. A glass fruit jar will answer the purpose.


I64 A FRIEND IN THE KITCHEN. .
LEMONADE NO. 2.
For each quart desired, take the juice of three or four lemons,
and the rind of one. Peel the rind very thin, getting just the
yellow; place_it in a pitcher with the juice of the lemons and from
four to six tablespoonfuls of white sugar. Pour over enough hot
water to make a quart in all; cover at once, and let stand until
cold; or pour over a spoonful or two of boiling water to dissolve
the sugar, and add the necessary quantity of cold water. -
HOT LEMON ADE.
Pare a few thin bits of rind from a lemon, and place in a pitcher;
pour over a pint of boiling water, cover, and let stand for a few
moments. Pour enough boiling water over a tablespoonful of
sugar in another vessel to dissolve it; cut the lemon in halves,
extract the juice, and add to the dissolved sugar; remove the peel
from the water, stir in the lemon juice and sugar, and serve.
ORANGEADE.
Choose nice, juicy, ripe oranges, and make the same as lemon-
ade Nos. I and 2, only using less sugar. This will be found a much
nicer drink than many may imagine. Try 1t.
FRUIT JUICE LEMONADE.
To a pint of lemonade prepared according to foregoing recipes,
add a half cup of strawberry, raspberry, blackberry, or currant
juice. This gives a nice color to the lemonade, besides improving
its ﬂavor.
PINEAPPLE LEMONADE. '
Make the lemonade as indicated above, and ﬂavor with a few
spoonfuls of pineapple juice.
GRAPEADE. _
Take two pounds of thoroughly ripe purple grapes, crush, and
strain the juice through a coarse cloth or jelly bag. Add to the
juice three tablespoonfuls of white sugar,-and dilute with sufﬁcient
cold water to suit the taste.
FRUIT JUICE DRINKS.
Take a small quantity of the juice of any stewed fresh, or canned
fruit. Dilute with water, and add sugar according to the acidity
of the juice. When fruit juice is not available, similar drinks may
be made by dissolving fruit jelly in warm water and allowing to
cool. Such drinks are especially refreshing for the sick.


A FRIEND IN THE KITCHEN. 107
GRANOSE PUDDING.
Stir well together one pint of milk, one and one-half cups of
granose, three tablespoonfuls of sugar, and one egg well beaten.
Turn into a pudding dish, which place in a pan 0 hot water, and
bake slowly in the oven for about an hour.
GRANOSE FRUIT-CAKE.
Take a shallow pudding dish, cover the bottom with rasp-
berries, strawberries, or other small fruits, then add a la er of
granose, thus altemating until the dish is full. Let stand, in a
cool place for an hour, then cut into slices, and serve with milk
or cream.
GRANOSE BISCUIT.
Take the prepared granose biscuit, and treat the same as toast,
serving with milk or cream, poached eggs, asparagus, stewed fruits,
or fruit juices, or with soups.
.>¥.>¢.>¢
Nut Butter.
Nut butter is a preparation from nuts, and is a sub-
stitute for butter and cream. It may be used in all
dishes in which the latter are used, from one to two
tablespoonfuls of it being used where one cup of cream
or one tablespoonful of ordinary butter is used. A small
quantity mixed to a cream with a little hot water is a
nice addition to soups, is excellent used with caramel
cereal, and the cereal drinks in the preceding depart-
ment, and with vegetables and grains generally.
NUT BUTTER CREAM.
Into the nut butter stir in with a spoon cold water until of the
consistency of cream, and use the same as ordinary cream. Only
the quantity needed for each meal should be prepared at a time.
NUT BUTTER GRAVY.
Take one tablespoonful of nut butter rubbed smooth in a little


I08 A FRIEND IN THE KITCHEN.
hot water, and stir into one pint of boiling water; to this add two
even tablespoonfuls of browned ﬂour mixed smooth in a little cold
water. Salt to taste, boil a few minutes, and serve the same as
milk gravy NUT BUTTER PIE CRUST.
For each cup of ﬂour take one tablespoonful of nut butter, and
proceed as with ordinary shortening, adding a little salt, and sufﬁ-
cient cold water to make a rather stiﬂ‘ dough. A little corn-meal or
grits used with the ﬂour will make the crust more tender with
less shortening.
NUT BUTTER SANDWICHES.
Take thinly-cut slices of graham or white bread, spread with
nut butter, adding a few ﬁnely-chopped dates, ﬁgs, or raisins, and
press the slices together:
=99 09 U9‘
' Protose.
This is also a nut product, and is intended as a sub-
stitute for meat. It may be prepared and served in
much the same way as ﬂesh foods, which it resembles
somewhat in both appearance and ﬂavor. While it
possesses nearly twice their nutritive value, it is free
from their objectionable features. Protose makes a good
ﬂavoring for soups, and is excellent cooked with vege-
tables .
STEWED PROTOSE.
Into a pint of boiling water put an equal quantity of protose
cut into half-inch squares, and cook in a double boiler for two
hours. A sliced onion, a little parsley, or a few bits of celery may
be added for ﬂavoring a little before it is done. Season with salt,
and serve hot.
ROAST PROTOSE.
Take one pint of granola or toasted bread crumbs, one pint
of water, one cup of stewed, strained tomatoes, and one-halt‘
pound of protose cut ﬁne; add a little ﬁnely-powdered sage, and
salt to taste; mix all well together, and bake in shallow pans
until brown.


A FRIEND IN TIIE KITCHEN. I09
PROTOSE SANDWICHES.
Spread thin slices of brown or white bread or milk biscuits
with nut butter, and place between them thin slices of protose.
0
.>¢.;9.$
Caramel Cereal.
This is a harmless and nutritious substitute for tea
and coffee, both of which are now generally recognized
by the best physicians as harmful beverages, and the
cause of many nervous disorders. It is made wholly
from grain products, and is coming to be recognized as
an excellent drink the world over. 9
CARAMEL CEREAL.
Allow one dessertspoonful of the caramel cereal for each cup
of the beverage required, and steep from ten to twenty minutes;
serve with milk or cream, or with nut-butter cream, prepared
according to a preceding recipe.
1
A 0
.\ k


II2 A FRIEND IN THE KITCHEN.
RICE WATER.
Put into a saucepan one-half cup of well-washed rice; add three
cups of cold water, and boil for thirty minutes. Strain, season
with salt, and serve.
BARLEY WATER.
Put two tablespoonfuls of pearl barley into a cupful of boiling
water, and let simmer a few minutes; drain, and add two quarts
of boiling water with a few ﬁgs and seeded raisins chopped ﬁne.
Cook slowly until reduced one-half; strain; add sugar to taste, and
a little of the juice and rind of a lemon, if desired.
BAKED APPLE.
Take a good tart apple, pare, cut in halves, remove the core,
place in a small pan with a spoonful or two of water and a sprinkle
of sugar, and bake until tender. Serve in a small dish with a little
cream, or cover the apple with the white of an egg beaten stiff
with a teaspoonful of powdered sugar, and brown lightly in a very
slow oven. Sweet apples are also nice baked, but are best baked
whole, and without being pared.
CUP CUSTARD.
To one well-beaten egg add a tablespoonful of sugar, turn into
a cup, and ﬁll up the cup with milk, stirring all together. Set the
cup in a basin- full of hot water, and bake in the oven until just set.
Serve from the cup in which it was baked. The custard may be
ﬂavored with lemon or vanilla, if desired.
BEAN BROTH.
Look over and wash one cupful of beans, and put to cook
in plenty of water, replenishing with hot water occasionally,
if necessary. ‘Cook slowly until tender, when there should be but
little more -than a cupful of broth remaining, which drain off,
season with a spoonful of cream, a little salt, and serve hot.
WHITE OF EGG AND MILK.
Beat the white of an egg to a stiff froth, and stir briskly into a
.glass of cold milk. Good for persons with weak digestion.
STEAMED EGG.
Break an egg into an egg cup or patty-pan, sprinkle lightly
with salt, and steam over boiling water until the white is set.


A IFRIEND IN THE KITCHEN. 1I3
BOILED EGG.
Heat two tablespoonfuls_of water in a basin, break into it a
fresh egg, and stir well until set, but not stiff. Season with salt,
and serve on toast.
EGG-NOG.
Beat one egtg and a teaspoonful of powdered sugar to a foam;
add the juice o half a lemon, pour into a glass, and ﬁll up with
cold water.
EGG-NOG HOT.
Beat well together the yolk of one egg and a tablespoonful of
sugar; add one-half cup of hot milk or water, and the white of the
egg beaten to a stiff froth; stir lightly, and serve.
TAPIOCA MILK.
Into two cups of sweet milk stir one dessertspoonful of tapioca,
and simmer for about an hour, stirring occasionally. Add sugar
if desired.
ARROWROOT CUSTARD.
Take two cups of boiling milk, three tablespoonfuls of arrow-
root moistened with a little cold milk, one tablespoonful of white
sugar, and one egg; mix the arrowroot paste with the boiling
milk, stir for three minutes, or until clear; then take from the ﬁre,
and add the egg and sugar beaten together; return to the ﬁre, boil
two minutes longer, and ﬂavor with vanilla.
APPLES AND RICE.
Stew two or three ripe apples to a pulp; add sugar to sweeten.
Boil a half cup of rice in milk until quite soft; place the rice around
a plate with the apples in the center, and serve.
TAPIOCA CUP PUDDING. '
Soak one tablespoonful of tapioca in a small cup of milk for
two hours; then stir in the beaten yolk of a fresh egg, a teaspoon-
ful of sugar, and a very little salt; turn into a cup, and bake in the
oven for twelve or ﬁfteen minutes.
Will fortune never come with both hands full,
And write her fair words still in foulest letters?
She either gives a stomach, and no iood,—
Such are the poor, in health, or else a feast,
And takes away the stomach,—such are the rich,
That have abundance, and enjoy it not.
8 —Slzakz.rpeare,


‘ OATMEAL WATER AND MILK.
For an infant under three months, put one tablespoonful of ﬁne
oatmeal into a pint of boiling water, boil for an hour, replenishing
with boiling water to keep the quantity good; strain, and add one
cup of sterilized milk. Feed in bottle. For infants from three to
six months, use equal portions of milk and oatmeal water, and
after six months, two-thirds milk.
SUBSTITUTE FOR MOTHER'S MILK No. I.
_Take one ounce cow’s milk, two ounces cream, three drams
milk sugar, one grain bicarbonate of soda, and one ounce of water.
Increase the quantity of Illllk and cream as the child gets older.
SUBSTITUTE FOR MOTHER'S MILK No. 2.
Take one tablespoonful of cream, four tablespoonfuls of milk,
two tablespoonfuls of lime water, and four tablespoonfuls of sweet-
ened water. Sugar of milk, two ounces to a pint of water, is pref-
erable to ordinary sugar for preparing the sweetened water. This
will generally agree with the most delicate stomach.
WHITE OF EGG AND WATER.
Stir well the white of an egg into a cupful of as warm water as
can be used without coagulating the egg. Good for infants suffer-
ing with extremely weak digestion, an unable to take milk.
PROPER CLOTHING FOR CHILDREN.
In providing clothing for children two things should be spe-
cially considered—comfort and modesty. A child’s limbs should be
thoroughly protected from the cold by good warm underclothes
and full-length stockings; otherwise the blood passing through the
unprotected parts becomes chilled, and colds and other complaints
result. A child is not modestly clothed if left to go about without
suitable underclothing or none at all. Better to use the extra time
and means expended on needless trimmings in dressing the child
modestly and comfortably.
[II4j


~
/
,


TO STERILIZE MILK.
As soon as received, heat rapidly in a double boiler to nearly
the boiling point; keep at this temperature for half an hour; then
remove from the ﬁre, and cool as quickly as possible, by pouring it
into clean pans, previously scalded, and placing these in cold
water. It is safest to use milk and cream which have been steril-
ized, as otherwise they are frequently a means of communicating
diseases, such as tuberculosis, diptheria, and typhoid fever. The
heat destroys the germs.
COTTAGE CHEESE.
Set a pan of thick sour milk in hot water, or in a warm oven
where it will heat gradually; scald until the whey separates from
the curd, but do not allow to boil, as it will make the curd tough.
Line a colander with a coarse cloth, dip the scalded curd into it,
then tie the corners of the cloth together, and hang up to drain.
When quite dry turn into a dish, and rub ﬁne with a spoon; add a
little salt, a few spoonfuls of cream or rich milk, and beat together
until light and smooth. If desired, it may be formed into balls
with the hands. Put in a cool place. Very nice for lunch or tea,
and is best when freshly made.
HOIVIINY OR HULLED CORN.
To hull four quarts of corn, use one heaping tablespoonful of
soda, and water enough to cover the corn. Boil for four hours, or
until the hull is well loosened and can be readily removed. Then
wash in cold water thoroughly, stirring, rubbing, and rinsing until
the hulls have all been turned off. Soak in clear water overnight
to remove all traces of soda, and cook in a. kettle or large saucepan
all day in clear water, stirring occasionally to prevent burning on
the bottom, and replenishing with hot water as needed. Season
with salt, put into a jar, and keep in a cool place. Warm in small
quantities as needed, with a little cream, or milk and butter, and
serve hot. A little sugar may be added if desired. This will be
found an excellent addition to the winter’s bill of fare.
[115] i


A FRIEND IN THE KITCHEN. I17
When dry, wrap separately in paper, and pack in sawdust, bran,
or salt.
TO PRFSERVE LEMON JUICE.
When lemons are cheap, purchase several dozen at once. With
the hand press each lemon on the table, rolling it back and forth
briskly a few times; cut into halves, and extract the juice with a
lemon drill into a bowl or tumbler,—never into a tin; strain the
juice through a wire strainer, colander, or coarse cloth to remove
the seeds and pulp; add a pint of water and a pound of white
sugar to the juice of each dozen lemons, and boil in an enameled
saucepan for about ten minutes; then bottle and set in a cool
place, and it is ready for use. A tablespoonful or two of the sirup
in a glass of water makes a cooling, healthful drink.
COOKED PINEAPPLE.
Pare with a sharp knife, cut into thin slices, divide the slices
into quarters, put into a saucepan with one-half cup of water, and
a very little sugar for each pineapple; cover with a china plate or
enameled lid, and cook slowly for about two hours.
PINEAPPLE TRIFLE.
Take one can of preserved pineapple, or one pineapple cooked
as above, drain off all the juice, divide the slices, put into a pud-
ding dish, and cover with slices of cake, or arrange in alternate
layers of cake and pineapple, having the top layer of cake. Heat
one and one-half cups of milk to boiling, stir in one tablespoonful
of ﬂour rubbed smooth in a little cold milk, let cool, add the
beaten yolk of one egg, and pour over the above. Cover with a
meringue made of the stiﬁiy beaten whites of two eggs and two
tablespoonfuls of sugar. Nice for dessert.
TO FROST FRUITS.
Secure nice bunches of cherries, currants, grapes, or berries
with the stems on; dip them into the beaten white of an egg, then
into powdered sugar, and place on a plate or clean white paper so
as not to touch each other, to dry. Peaches, plums, and oranges,
ﬁrst pared and divided into sections, may be treated likewise.
Fruits prepared thus are sometimes nice for ornament.
ROLLED CRACKERS.
Heat a few crackers in the oven to make them crisp, being care-
ful not to scorch; remove from the oven, allow to cool, and roll
ﬁne with a rolling-pin. Nice for soups.


A FRIEND IN THE KITCHEN. I25
RULFS FOR DYSPEPTICS.
DYSPEPSIA, or indigestion, is coming to be so general
as to demand serious attention. The following rules will
be found valuable to all persons suﬂering with this com-
p1aint:—
I. Eat slowly, masticating the food very thoroughly, even more
so, if possible, than is required in health. The more time the food
spends in the mouth, the less it will spend in the stomach.
2. Avoid drinking at meals; at most, take a few sips of warm
drink at the close of the meal, if the food is very dry in character.
3. In general, dyspeptic stomachs manage dry food better than
that containing much ﬂuid.
4. Eat neither very hot nor very cold food. The best tempera-
ture is about that of the body. Avoid exposure to cold after eating.
5. Be careful to avoid excess in eating. Eat no more than the
wants of the system require. Sometimes less than is really needed
must be taken when the digestion is very weak. Strength depends
not on what is eaten, but on what is digested.
6. Never take violent exercise of any sort, either mental or
physical, just before or just after a meal. It is not good to sleep
immediately after eating, or within four hours of a meal.
7. Never eat more than three times a day, and make the last
meal very light. For many dyspeptics two meals are better than
more.
8. Never eat a morsel of any sort between meals.
9. Never eat when very tired, whether exhausted from mental
or physical labor.
IO. Never eat when the mind is worried, or the temper is ruffled
if possible to avoid doing so.
11. Eat only food that is easy of digestion, avoiding complicated
and indigestible dishes, and taking from but one to three kinds at
a meal.
12. Most persons will be beneﬁted by the use of oatmeal, graham
ﬂour, cracked wheat, and other whole-grain preparations, though
many will ﬁnd it necessary to avoid vegetables, especially when
fruits are taken.—1V[0m.t0r of Healt/1.


126 A FRIEND IN rm: KITCHEN.
THE PULSE IN HEALTH.
PER MIN.
At birth - - - I50-130
One month - - - 140-120
Six months - - 130
One year - - - 120-108
Two years - - IIO-I00
WEIGHTS AND MEASURES FORTHE
Three years - -
Seven years -
Fourteen years - -
Adult age -
Old age -
KITCHEN.
I cupful - - - -
2 cupfuls - - - -
4 cupfuls - -- - -
2 cupfuls of sugar - -
2 cupfuls of butter - - -
2 cupfuls of ﬂour or oatmeal
4 cupfuls of sifted ﬂour - -
1 pint of liquid - - -
to eggs - - - -
1 egg - - - - ‘
1 heaping tablespoonful of sugar
I tablespoonful of butter - -
2 rounding tablespoonfuls of ﬂour
7 heaping tablespoonfuls of sugar
5 heaping tablespoonfuls of ﬂour
.9‘ -)9 -A9
HOUSEHOLD HINTS.
EVERY housewife should take pride in keeping her home neat
and tidy. “ Order is heaven's ﬁrst law.”
Sinks and drains should be frequently cleaned and disinfected.
Dish-cloths should always be washed out after using; otherwise
they are liable to become foul and full of germs.
After washing the dishes, pour over them scalding water, and
wipe quickly with a clean dry cloth. This insures cleanliness and
gives a nice polish.
Scour steel knives after each meal.
Sweep out the corners, and under the tables and chairs as well
as the middle of the room. “ Dirt may be hated, but should never
be hidden.”
about
I I
II
II
I‘
ll
I‘
IK
I‘
ll
II
H
U
II
ll
PER MIN.‘
100-90
- 80
85-80
- 75-70
65-60
Z pint
I pint
I quart
1 pound
I pound
1 pound
1 pound
I pound
I pound
2 ounces
1 ounce
I ounce
I ounce
I cupful
I cupful
Pare vegetables and fruits thin; study how to use left-over
foods; save the bread crumbs for puddings and scalloped vegetables.
“ Gather up the fragments that remain, that nothing be lost.”


I
ii. INDEX.
PAGE. PAGE.
Celery soup . . 17 Fruit sauce......... .. . . ........ .. 89
Cereal coﬁee...... ....... ........... .. 102 Fruit tapioca........ ............... .. 82
Cherry pie... . .... .............. 93 Fruit toast ............. ......... .. 27
Cherry pudding ...... ............. .. 83 Frosting for cake ..... .. - ............... .. 101
Chocolate sauce ....... .. .. .............. .. 89 Gem cakes ................... .......... .. 101
Coconut pudding ....................... .. 82 Gems, general directions for..... 34
Cold Peach pudding... ................ .. 79 Graham bread ......... .. 32
Cooked pineapple . ............... .. 117 Graham fruit bread..... 32
Cookies ............... ... ................... .. 101 Graham crackers....... .. .. 37
Cornstarch blanc-mange ............. .. 81 Graham gems No. . 34
Cornstarch cake ......................... .. 100 Graham gems No. ......... .. 34
Cornstarch meringue .. . ...... .. 85 Graham gruel .. ..... .. ...... . 111
Cornstarch pudding ...... 78 Graham mush ..... 21
Corn coffee .... .. . ............ .. .... I03 Graham mush with dates....... 21
Corn-meal batter cakes....... . .. . 39 Granola fruit mush 106
Corn-meal mush ................ ...... .. 22 Granola geins.. ..... .. . ...... .. .. . 106
Corn-meal gems ................ .... .. 35 Granola mush . . . I06
Corn-meal pie crust ..................... .. 92 Granose biscuit........... .. 107
Corn-meal squares ...................... .. 22 Granose fruit-cake... ......... 107
Cottage cheese.......... 115 Granose pudding...... . 107
Cream mold ............................... .. 84 Grapeade.. ........... .... .. . 104
Cream cake ................ 100 Grape juice.............. ............ .. .. 52
Cream pie ........... .. . ............. .. 94 Grape marmalade ..... 46
Cream pic crust..... .............. 92 Green peas........... . . . . . 61
Cream toast...... ............ 27 Green pea soup... .... .. ..... 14
Croutons for soup... .... .. . . .. I8 Grits.. ..... .... .. ......... 22
Crushed toast .... .. . ..................... .. 27 Gooseberry pie..... ........ .. 92
Crust coﬂee......... . . . . . 103 Hop yeast ......... ......... .. 118
Cup custard .... .. ... ......... ..... .. 112 Hominy, or hulled corn 115
Currant jam......... . 47 Hot lemonade . 104
Custard pie .... .. . ...... .. ....... .. 95 Hot milk.... ............. .. . ....... 103
Custard with fruit sauce ............ .. 86 How to become a vegc-tarian..... 124
Dessert gems .............................. .. 39 How to can fruit ......... .. 47
Dressings ior pudding or niush..... 23 How to cut bread.... .. . 118
Dried apples ............................... .. 116 Household hints. ...... .... .. 126
Dried apple pie ......................... .. 94 Johnny cake . ....... .. ........... .. 33
Dried currant pie. ..................... .. 93 Lemonade No. i... .... .......... .. 103
Dried peach pie ......................... .. 94 Lemonade No. 2 ...... .. . ...... .. 104
Dried sweet corn ............. .. . ...... .. no Lemon honey ......... .. . .......... .. II8
Eggs and macaroni .............. .. 75 Lemonade, hot and cold...... 111
Egg and milk sauce ................... .. 88 Lemon layer cake 99
Egg-nog..... ............................... .. I13 Lemon pie.,... ............. 93
Egg-nog hot .............................. .. 113 Lemon raisin pie........ ..... 94
Egg sandwiches ........................ .. 75 Lemon sauce ....... .. ... .... 89
Egg toast......... . 27 Lemon sponge cake .. . 99
Floating Island .......................... .. 84 Lentils.................... . .. . 61
Fig cake .................................... .. I00 Lentil fritters .................. 39
Fig pudding ............................. .. 80 Lentil sauce ................ 87
Food combinations ..................... .. 122 Lentil soup.. ..... .. . .................. .. I5
Forcemeat fritters ...................... .. 72 Lentil and tomato soup ..... .. 15
French rolls ............................... .. 36 Lettuce salad No. I .......... . 66
Fruit crackers ............................ .. 37 Lettuce salad No. .. .... .. 66
Fruit bread ................................ .. 33 Macaroni omelet ....................... .. 76
Fruit buns .................................. .. 37 Macaroni pudding ..................... .. 78
Fruit juices.......... . 51 Mashed beans .................. 60
Fruit juice drinks ...................... .. 104 Mashed potatoes .... .. . ............... .. 57
Fruit {nice lemonade .................. .. 104 Meringue for pies .... .. . ............... .. 96
Fruit oai No. 1 ......................... .. 38 Milk gruel ................................ .. 111
Fruit loaf No. 2 ......................... .. 38 Milk sauce, ................................. .. 87
Fruit mold ................................ .. 46 Milk b1sciiits..... .. ..... .. 38
Fruit omelet ............................. .. 76 Milk toast ....................... ...... .. 26
Fruit rolls.... .............................. .. 36 Mint sauce ................................. .. 88


mm‘tx. iii.
PAGE.
Minute pudding....... . .. .. . 83
New potatoes. .......................... .. 58
Noodle soup ........ .................... .. 18
Nut butter cream ....................... .. 107
Nut butter gravy. ...................... .. 107
Nut butter pie crust ................... .. 108
Nut butter sandwiches 108
Nut cake. . 101
Nutritive value oi foods .... .. 123
Oatmeal crackers No. 1 .. 36
Oatmeal crackers No. 2 .. .. 36
Oatmeal gems ............................ .. 35
Oatmeal gruel. ............. ..... 1 11
Oatmeal mush ......... .. , ............... .. 21
Oatmeal, water and milk ............ .. 1 14
Onion g1.uel.......... .... .. 111
Onion pie. ......... . . 96
Orangeade ................................. .. 104
Orange custard ............. .......... .. 85
Orange sauce ........................... .. 89
Other tasty dishes......... ............ 73
Peaches and rice...... .................. .. 82
Peach pie ........... . . . . . . .......... .. 92
Peas puree............... . . . 72
Pineapple......... .. . 46
Pineapple custard .. .. . 85
Pineapple lemonade .................. 104
Pineapple triﬂe....... I17
Pie with upper crust only ...... 95
Plain boiled rice 61
Plain buns...... 37
Plain omelet . . 76
Plain pie crust . . 92
Plum marmalade ....................... .. 46
Poached eggs......... . 74
Pop corn 116
Pop overs .......... .. . .............. .. 35
Potato and bean soup ....... ....... .. 17
Potato cakes .. . . . . . 58
Potato rolls......... , .. 71
Potato soup..... .......... 17
Potatoes with cream ........... .......... 58
Potato yeast ............................. 119
“ Prairie” ﬁsh...... ...... ...... ..... .. 72
Protose sandwiches .. .............. .. . 109
Prune . 93
Prune pudding. . . . . . .. 79
Puﬁs .......................................... .. 38
Pulse in health ......................... .. 124
Pumpkin pie ............................ 95
Quince jelly .............................. 47
Radishes........... .. 66
Raised biscuits ......................... .. 34
Raisin pie ...... ... ......................... .. 94
Raised iruit-cake ..................... .. 99
Raspberry pie ........................... .. 93
Rhubarb pie ........... ................ .. 93
Rice and fruitgiudding. .. 83
Rice apple pu ding No. 1 ........... .. 80
Rice apple pudding No. 2 .......... .. 80
Rice custard..... .. . 86
Rice gems....... .. 35
IO

PAGE.
Rice gruel ...................... ....... .. 111
Rice lemon pudding...... . . 80
Rice mold custard ...... .... .. 86
Rice pudding ............................. .. 78
Rice soufg .............. .. .......... .. 16
Rice wa es......... .. ............. .. 38
Rice water................ .................. .. 1 12
Rice with ﬁgs............... ............. .. 82
Rice with raisins ....... ............. .. 82
Roast nuttose ............................ .. 108
Roasted peanuts.................. . 72
Roasted sweet potatoes . .... .. 58
Rolled crackers .............. ......... .. 117
Rolled oats ................................ .. 21
Rolled oats and sago mush . 21
Royai sponge (.ake.................. . 99
Rules for dyspeptics ........ 125
Rusks .................. .................. 37
Sabbath dinners ........................ 121
Sago fruit soup....... .. 16
Sago pea soup...._ ..................... .... 16
Sago plum puddmg......... . 77
Sago pudding 77
Salsify or vegetable oyster soup.... 13
Salt rising bread.................. 33
Savory pie .................................. .. 96
Savory soup.........- . . 16
Scalloped eggs.......... . 75
Scalloped tomatoes ........... ...... .. 59
Scrambled eggs......... .. 75
Sliced cucumbers. . 65
Spinach............... .. . . . 65
Split peas .................................. .. 61
Split pea soup . . 14
Split pea and vermicelli soup ..... .. 14
Sponge cake 99
Sponge layer cake...... .. 99
Steamed brown bread ................ .. 33
Steamed eggs . 75
Steamed egg......... . .... II2
Steamed rice ............................ .. 61
Steamed sliced potatoes ............. .. 57
Stewed apples ...... .................. 43
Stewed asparagus ...... ............. .. 63
Stewed berries .. . 45
Stewed cabbage ...... ..... ....... .. 62'
Stewed carrots ......................... .... 63
Stewed cauliﬂower .................... .. 61
Stewed nuttose ..... ........ ...... I08
Stewed peaches . . . 45
Stewed pears ............................ 44
Stewed prunes ........................... 45
Stewed quinces ...................... 51
Stewed salsify or vegetable oyster 73
stewed sweet corn ............ 64
Stewed tomatoes ....... 59
Stewed squash ................... .. .. 64
Stewed turnips .......................... .. 63
Stewed turnips with milk sauce 63
Sticks......... 36
Strawberry shortcake ................ .. 100
String beans .............. .............. .. 60
..‘.lIpin|‘;,vu-:un~v~;y:,;,n,- —.- . _ ,.. ,.~.,~,, _.... :_._ , _ ~_;


I"- mnsx.

PAGE. PAGE.
Substitute for mother's milk N o. 1 114 Tomato sauce No. 1 .................... .. ~87
Substitute for mother’s milk No. 2 1 14 Tomato sauce No. 2 ................... .. 87
Succotash ...... .................... .. 64 To preserve lemon juice ............. .. 117
Tapioca Cream....... 86 To sterilize milk.......... ............... .. 115
Tapioca cup pudding ......... ....... .. 113 Uniermented wine for sacramental
Tapioca milk.................... .... 113 purposes .......... ................. .. 118
Tapioca pudding ........................ .. 77 Unleavened bread for sacramental
Tarts .... .. . ............ .. ........... .. 95 pu oses ............................. .. 118
Time required to digest foods .... .. 122 Vegetaible and lentil stew ............ .. 71
To cut lemons for garnishiiig .... 118 Vegetable hash ............ ............ .. 71
Toast with milk sauce ............... 26 Vegetable pea soup ............. .. 15
To frost truits ....... .. ......... .. 117 Vegetable pie ....................... 95
To keep apples, oranges, and Vegetable soup .................... 17
116 Warmed-up gotatoes....... 57
To keep eggs ................ .......... .. 116 Weights an measures for the
Tomatoes and macaroni ...... 59 kitchen ............... ........ I26
Tomato and macaroni soup.......... 15 Whipped cream sauce .... ........ .. 89
Tomato and vermicelli soup ....... .. 15 White bread ............ .. . .............. .. 32
Tomato salad No. 59 White of egg and milk........ 112
Tomato salad No. 60 White of egg and water ..... 114
SOUP.00.ooan ooooo0oooooooooo00000 Y3mS............. 0000000 ¢ ¢ 0 0 0 ~ 0 ¢ ¢ 0 ¢ ¢ - - ¢ ~ ~ ~ ~ ~ 00 Tomato toast......... ................. ..... 27 Zwieback, or dry toast .... ........ .. 26