the chemistry of food and nutrition by a. w. duncan, f.c.s. analytical chemist. manchester the vegetarian society ____________________________________________________________ | | | the food route | | | | is the safest way to sturdy health. | | | | many people are kept ill because they do not | | know _how to select food_ that their own particular | | bodies will take up and build upon. | | | | what will answer for one _will not do for another_. | | | | if one is ailing it is safe to _change food_ entirely | | and go on a plain simple diet, say, for breakfast:-- | | | | cooked fruit, | | dish of grape-nuts and cream or hot or | | cold milk, two lightly boiled eggs, | | one cup of our postum food coffee, | | slice of toast. no more. | | | | our word! but a diet like that _makes one feel | | good_ after a few days' use. | | | | the most perfectly made food for human use is | | | | grape-nuts | | | | there's a reason. | | | | grape-nuts co., ltd., shoe lane, london, e.c. | |____________________________________________________________| ____________________________________________________________ | | | the vegetatian society, | | | | _operations national and international,_ | | | | deansgate, manchester. | | | | the vegetarian society is a philanthropic organisation, | | and is supported entirely by the voluntary | | contributions of those who sympathise with its aims. | | gifts and donations from any who are in sympathy with | | the society's work will be gratefully acknowledged by | | the secretary. send penny stamp for recipes and | | explanatory literature. | |____________________________________________________________| ____________________________________________________________ | | | _at the same address,_ | | | | food store department | | | | _for the supply of_ | | | | vegetarian specialities & literature. | | | | _send for price list._ | |____________________________________________________________| ____________________________________________________________ | | | useful literature for beginners. | | | | vegetarianism and manual labour. / d. | | | | the liver: its influence on health. dr. kellogg. one | | in praise of simpler life. eustace h. miles penny | | forty vegetarian dinners. recipes each. | | | | chemistry of food. by a.w. duncan, f.c.s. | | paper copies d; cloth d. | | | | the first step. tolstoy. d. | | | | science in the daily meal. d. | | fruits, nuts, and vegetables: their uses as food each. | | and medicine | | | | _postage extra._ | | | | from the vegetarian society, deansgate, manchester. | |____________________________________________________________| preface. the first edition of contained but pages of type; the second of , pages. only by conciseness has it been possible to give even a summary of the principles of dietetics within the limit or this pamphlet. should there appear in places an abruptness or incompleteness of treatment, these limitations must be my excuse. those who wish to thoroughly study the science of food are referred to the standard work, "food and dietetics," by dr. r. hutchison (e. arnold, s.). the effects of purin bodies in producing illness has been patiently and thoroughly worked out by dr. alexander haig. students are referred to his "uric acid, an epitome of the subject" (j. & a. churchhill, , s. d.), or to his larger work on "uric acid." an able scientific summary of investigations on purins, their chemical and pathological properties, and the quantities in foods will be found in "the purin bodies of food stuffs," by dr. i. walker hall (sherratt & hughes, manchester, , s. d.). the u.s. department of agriculture has made a large number of elaborate researches on food and nutrition. my thanks are due to mr. albert broadbent, the secretary of the vegetarian society, for placing some of their bulletins in my hands, and for suggestions and help. he has also written several useful popular booklets on food of a very practical character, at from a penny to threepence each. popular literature abounds in unsound statements on food. it is unfortunate that many ardent workers in the cause of health are lacking in scientific knowledge, especially of physiology and chemistry. by their immature and sweeping statements from the platform and press, they often bring discredit on a good cause. matters of health must be primarily based on experience and we must bear in mind that each person can at the most have full knowledge of himself alone, and to a less degree of his family and intimates. the general rules of health are applicable to all alike, but not in their details. owing to individual imperfections of constitution, difference of temperament and environment, there is danger when one man attempts to measure others by his own standard. for the opinions here expressed i only must be held responsible, and not the society publishing the pamphlet. vegetarians, generally, place the humane as the highest reason for their practice, though the determining cause of the change from a flesh diet has been in most cases bad health. a vegetarian may be defined as one who abstains from all animals as food. the term animal is used in its proper scientific sense (comprising insects, molluscs, crustaceans, fish, etc.). animal products are not excluded, though they are not considered really necessary. they are looked upon as a great convenience, whilst free from nearly all the objections appertaining to flesh food. a.w.d. the chemistry of food and nutrition by a.w. duncan, f.c.s. we may define a food to be any substance which will repair the functional waste of the body, increase its growth, or maintain the heat, muscular, and nervous energy. in its most comprehensive sense, the oxygen of the air is a food; as although it is admitted by the lungs, it passes into the blood, and there re-acts upon the other food which has passed through the stomach. it is usual, however, to restrict the term food to such nutriment as enters the body by the intestinal canal. water is often spoken of as being distinct from food, but for this there is no sufficient reason. many popular writers have divided foods into flesh-formers, heat-givers, and bone-formers. although attractive from its simplicity, this classification will not bear criticism. flesh-formers are also heat-givers. only a portion of the mineral matter goes to form bone. class i.--inorganic compounds. sub-class . water. . mineral matter or salts. class ii--organic compounds. . non-nitrogeneous or ternary compounds. _a_ carbohydrates. _b_ oils. _c_ organic acids. . nitrogenous compounds. _a_ proteids. _b_ osseids. class iii.--non-nutritives, food adjuncts and drugs. essential oils, alkaloids, extractives, alcohol, &c. these last are not strictly foods, if we keep to the definition already given; but they are consumed with the true foods or nutrients, comprised in the other two classes, and cannot well be excluded from consideration. water forms an essential part of all the tissues of the body. it is the solvent and carrier of other substances. mineral matter or salts, is left as an ash when food is thoroughly burnt. the most important salts are calcium phosphate, carbonate and fluoride, sodium chloride, potassium phosphate and chloride, and compounds of magnesium, iron and silicon. mineral matter is quite as necessary for plant as for animal life, and is therefore present in all food, except in the case of some highly-prepared ones, such as sugar, starch and oil. children require a good proportion of calcium phosphate for the growth of their bones, whilst adults require less. the outer part of the grain of cereals is the richest in mineral constituents, white flour and rice are deficient. wheatmeal and oatmeal are especially recommended for the quantity of phosphates and other salts contained in them. mineral matter is necessary not only for the bones but for every tissue of the body. when haricots are cooked, the liquid is often thrown away, and the beans served nearly dry, or with parsley or other sauce. not only is the food less tasty but important saline constituents are lost. the author has made the following experiments:--german whole lentils, egyptian split red lentils and medium haricot beans were soaked all night ( hours) in just sufficient cold water to keep them covered. the water was poured off and evaporated, the residue heated in the steam-oven to perfect dryness and weighed. after pouring off the water, the haricots were boiled in more water until thoroughly cooked, the liquid being kept as low as possible. the liquid was poured off as clear as possible, from the haricots, evaporated and dried. the ash was taken in each case, and the alkalinity of the water-soluble ash was calculated as potash (k_{ }o). the quantity of water which could be poured off was with the german lentils, half as much more than the original weight of the pulse; not quite as much could be poured off the others. g. lentils. e. lentils. haricots. cooked h. proportion of liquid . . . -- soluble dry matter . . . . per cent. ash . . . . " " alkalinity as k_{ }o . . . . " " the loss on soaking in cold water, unless the water is preserved, is seen to be considerable. the split lentils, having had the protecting skin removed, lose most. in every case the ash contained a good deal of phosphate and lime. potatoes are rich in important potash salts; by boiling a large quantity is lost, by steaming less and by baking in the skins, scarcely any. the flavour is also much better after baking. the usual addition of common salt (sodium-chloride) to boiled potatoes is no proper substitute for the loss of their natural saline constituents. natural and properly cooked foods are so rich in sodium chloride and other salts that the addition of common salt is unnecessary. an excess of the latter excites thirst and spoils the natural flavour of the food. it is the custom, especially in restaurants, to add a large quantity of salt to pulse, savoury food, potatoes and soups. bakers' brown bread is usually very salt, and sometimes white is also. in some persons much salt causes irritation of the skin, and the writer has knowledge of the salt food of vegetarian restaurants causing or increasing dandruff. as a rule, fondness for salt is an acquired taste, and after its discontinuance for a time, food thus flavoured becomes unpalatable. organic compounds are formed by living organisms (a few can also be produced by chemical means). they are entirely decomposed by combustion. the non-nitrogenous organic compounds are commonly called carbon compounds or heat-producers, but these terms are also descriptive of the nitrogenous compounds. these contain carbon, hydrogen and oxygen only, and furnish by their oxidation or combustion in the body the necessary heat, muscular and nervous energy. the final product of their combustion is water and carbon dioxide (carbonic acid gas). the carbohydrates comprise starch, sugar, gum, mucilage, pectose, glycogen, &c.; cellulose and woody fibre are carbohydrates, but are little capable of digestion. they contain hydrogen and oxygen in the proportion to form water, the carbon alone being available to produce heat by combustion. starch is the most widely distributed food. it is insoluble in water, but when cooked is readily digested and absorbed by the body. starch is readily converted into sugar, whether in plants or animals, during digestion. there are many kinds of sugar, such as grape, cane and milk sugars. the oils and fats consist of the same elements as the carbohydrates, but the hydrogen is in larger quantity than is necessary to form water, and this surplus is available for the production of energy. during their combustion in the body they produce nearly two-and-a-quarter times ( : . = . ) as much heat as the carbohydrates; but if eaten in more than small quantities, they are not easily digested, a portion passing away by the intestines. the fat in the body is not solely dependent upon the quantity consumed as food, as an animal may become quite fat on food containing none. a moderate quantity favours digestion and the bodily health. in cold weather more should be taken. in the arctic regions the esquimaux consume enormous quantities. nuts are generally rich in oil. oatmeal contains more than any of the other cereals ( analyses gave from to . per cent.) the most esteemed and dearest oil is almond. what is called peach-kernel oil (oleum amygdalæ persicæ), but which in commerce includes the oil obtained from plum and apricot stones, is almost as tasteless and useful, whilst it is considerably cheaper. it is a very agreeable and useful food. it is often added to, as an adulterant, or substituted for the true almond oil. the best qualities of olive oil are much esteemed, though they are not as agreeable to english taste as the oil previously mentioned. the best qualities are termed virgin, extra sublime and sublime. any that has been exposed for more than a short time to the light and heat of a shop window should be rejected, as the flavour is affected. it should be kept in a cool place. not only does it vary much in freedom from acid and rancidity, but is frequently adulterated. two other cheaper oils deserve mention. the "cold-drawn" arachis oil (pea-nut or earth-nut oil) has a pleasant flavour, resembling that of kidney beans. the "cold-drawn" sesamé oil has an agreeable taste, and is considered equal to olive oil for edible purposes. the best qualities are rather difficult to obtain; those usually sold being much inferior to peach-kernel and olive oils. cotton-seed oil is the cheapest of the edible ones. salad oil, not sold under any descriptive name, is usually refined cotton-seed oil, with perhaps a little olive oil to impart a richer flavour. the solid fats sold as butter and lard substitutes, consist of deodorised cocoanut oil, and they are excellent for cooking purposes. it is claimed that biscuits, &c., made from them may be kept for a much longer period, without showing any trace of rancidity, than if butter or lard had been used. they are also to be had agreeably flavoured by admixture with almond, walnut, &c., "cream." the better quality oils are quite as wholesome as the best fresh butter, and better than most butter as sold. bread can be dipped into the oil, or a little solid vegetable fat spread on it. the author prefers to pour a little peach-kernel oil upon some ground walnut kernels (or other ground nuts in themselves rich in oil), mix with a knife to a suitable consistency and spread upon the bread. pine-kernels are very oily, and can be used in pastry in the place of butter or lard. whenever oils are mentioned, without a prefix, the fixed or fatty oils are always understood. the volatile or essential oils are a distinct class. occasionally, the fixed oils are called hydrocarbons, but hydrocarbon oils are quite different and consist of carbon and hydrogen alone. of these, petroleum is incapable of digestion, whilst others are poisonous. vegetable acids are composed of the same three elements and undergo combustion into the same compounds as the carbohydrates. they rouse the appetite, stimulate digestion, and finally form carbonates in combination with the alkalies, thus increasing the alkalinity of the blood. the chief vegetable acids are: malic acid, in the apple, pear, cherry, &c.; citric acid, in the lemon, lime, orange, gooseberry, cranberry, strawberry, raspberry, &c.; tartaric acid, in the grape, pineapple, &c. some place these under class iii. or food adjuncts. oxalic acid (except when in the insoluble state of calcium oxalate), and several other acids are poisonous. proteids or albuminoids are frequently termed flesh-formers. they are composed of nitrogen, carbon, hydrogen, oxygen, and a small quantity of sulphur, and are extremely complex bodies. their chief function is to form flesh in the body; but without previously forming it, they may be transformed into fat or merely give rise to heat. they form the essential part of every living cell. proteids are excreted from the body as water, carbon dioxide, urea, uric acid, sulphates, &c. the principal proteids of animal origin have their corresponding proteids in the vegetable kingdom. some kinds, whether of animal or vegetable origin, are more easily digested than others. they have the same physiological value from whichever kingdom they are derived. the osseids comprise ossein, gelatin, cartilage, &c., from bone, skin, and connective issue. they approach the proteids in composition, but unlike them they cannot form flesh or fulfil the same purpose in nutrition. some food chemists wish to call the osseids, albuminoids; what were formerly termed albuminoids to be always spoken of as proteids only. jellies are of little use as food; not only is this because of the low nutritive value of gelatin, but also on account of the small quantity which is mixed with a large proportion of water. the vegetable kingdom is the prime source of all organic food; water, and to a slight extent salts, form the only food that animals can derive directly from the inorganic kingdom. when man consumes animal food--a sheep for example--he is only consuming a portion of the food which that sheep obtained from grass, clover, turnips, &c. all the proteids of the flesh once existed as proteids in the vegetables; some in exactly the same chemical form. flesh contains no starch or sugar, but a small quantity of glycogen. the fat in an animal is derived from the carbohydrates, the fats and the proteids of the vegetables consumed. the soil that produced the herbage, grain and roots consumed by cattle, in most cases could have produced food capable of direct utilisation by man. by passing the product of the soil through animals there is an enormous economic loss, as the greater part of that food is dissipated in maintaining the life and growth; little remains as flesh when the animal is delivered into the hands of the butcher. some imagine that flesh food is more easily converted into flesh and blood in our bodies and is consequently more valuable than similar constituents in vegetables, but such is not the case. fat, whether from flesh or from vegetables is digested in the same manner. the proteids of flesh, like those of vegetables, are converted into peptone by the digestive juices--taking the form of a perfectly diffusible liquid--otherwise they could not be absorbed and utilised by the body. thus the products of digestion of both animal and vegetable proteids and fats are the same. formerly, proteid matter was looked upon as the most valuable part of the food, and a large proportion was thought necessary for hard work. it was thought to be required, not only for the construction of the muscle substance, but to be utilised in proportion to muscular exertion. these views are now known to be wrong. a comparatively small quantity of proteid matter, such as is easily obtained from vegetable food, is ample for the general needs of the body. increased muscular exertion requires but a slight increase of this food constituent. it is the carbohydrates, or carbohydrates and fats that should be eaten in larger quantity, as these are the main source of muscular energy. the fact that animals, capable of the most prolonged and powerful exertion, thrive on vegetables of comparatively low proteid value, and that millions of the strongest races have subsisted on what most englishmen would consider a meagre vegetarian diet, should have been sufficient evidence against the earlier view. a comparison of flesh and vegetable food, shows in flesh an excessive quantity of proteid matter, a very small quantity of glycogen (the animal equivalent of starch and sugar) and a variable quantity of fat. vegetable food differs much, but as a rule it contains a much smaller quantity of proteid matter, a large proportion of starch and sugar and a small quantity of fat. some vegetable foods, particularly nuts, contain much fat. investigation of the digestive processes has shown that the carbohydrates and fats entail little strain on the system; their ultimate products are water and carbon dioxide, which are easily disposed of. the changes which the proteids undergo in the body are very complicated. there is ample provision in the body for their digestion, metabolism, and final rejection, when taken in moderate quantity, as is the case in a dietary of vegetables. the proteids in the human body, after fulfilling their purpose, are in part expelled in the same way as the carbohydrates; but the principal part, including all the nitrogen, is expelled by the kidneys in the form of urea (a very soluble substance), and a small quantity of uric acid in the form of quadurates. there is reciprocity between the teeth and digestive organs of animals and their natural food. the grasses, leaves, &c., which are consumed by the herbivora, contain a large proportion of cellulose and woody tissue. consequently, the food is bulky; it is but slowly disintegrated and the nutritious matter liberated and digested. the cellulose appears but slightly acted upon by the digestive juices. the herbivora possess capacious stomachs and the intestines are very long. the carnivora have simpler digestive organs and short intestines. even they consume substances which leave much indigestible residue, such as skin, ligaments and bones, but civilised man, when living on a flesh dietary removes as much of such things as possible. the monkeys, apes, and man (comprised in the order _primates_) have a digestive canal intermediate in complexity and in length to the herbivora and carnivora. a certain quantity of indigestible matter is necessary for exciting peristaltic action of the bowels. the carnivora with their short intestinal canal need the least, the frugivora more, and the herbivora a much larger quantity. the consumption by man of what is commonly called concentrated food is the cause of the constipation to which flesh-eating nations are subject. most of the pills and other nostrums which are used in enormous quantities contain aloes or other drugs which stimulate the action of the intestines. highly manufactured foods, from which as much as possible of the non-nutritious matter has been removed is often advocated, generally by those interested in its sale. such food would be advantageous only if it were possible to remove or modify a great part of our digestive canal (we are omitting from consideration certain diseased conditions, when such foods may be useful). the eminent physiologist and bacteriologist, elie metchnikoff, has given it as his opinion that much of man's digestive organs is not only useless but often productive of derangement and disease. in several cases where it has been necessary, in consequence of serious disease, to remove the entire stomach or a large part of the intestines, the digestive functions have been perfectly performed. it is not that our organs are at fault, but our habits of life differ from that of our progenitors. in past times, when a simple dietary in which flesh food formed little or no part, and to-day, in those countries where one wholly or nearly all derived from vegetable sources and simply prepared is the rule, diseases of the digestive organs are rare. the englishman going to a tropical country and partaking largely of flesh and alcohol, suffers from disease of the liver and other organs, to which the natives and the few of his own countrymen, living in accordance with natural laws are strangers. indigestible matter--food is never entirely digested. as a reason against confining ourselves solely to vegetable food, it has been stated that such is less perfectly digested than animal food and that it therefore throws more work on the digestive organs. it is also urged that on this account a greater quantity of vegetable food is required. we have shown elsewhere that, on the contrary, vegetarians are satisfied with a smaller amount of food. man requires a small quantity of woody fibre or cellulose in his food to stimulate intestinal action and prevent constipation. it is difficult to determine how much of a food is unassimilated in the body. this is for the reason of the intestinal refuse consisting not only of undigested food, but also of residues of the digestive juices, mucus and epithelial debris. these latter have been shown to amount to from one-third to one-half of the whole of the fæces, which is much more than had previously been supposed. john goodfellow has shown that of very coarse wholemeal bread quite per cent. was undigested, whilst bread made from ordinary grade wholemeal showed . per cent. such a method of analysis was adopted as it was believed would exclude other than the food waste. the experiments were made on a person who was eating nothing but the bread. it seems probable that a smaller proportion would have remained unassimilated had the bread not formed the sole food. it is advisable that wheatmeal he ground as finely as possible, the coarse is not only to a less extent assimilated but apt to irritate the bowels. notwithstanding that fine white bread gave only . per cent. and a coarse white bread . per cent. of waste, a fine wheatmeal bread is more economical as the same quantity of wheat produces a greater weight of flour richer in proteid and mineral matter. from a large number of experiments with man, it has been calculated that of proteids there is digested when animal food is eaten per cent., from cereals and sugars per cent., from vegetables and fruits per cent. the difference between the proportions digested of the other food constituents was much less. although there is here a theoretical advantage in favour of animal food, there are other considerations of far more importance than a little undigestible waste. the main question is one of health. in some dietary experiments of a girl aged , living upon a fruit diet, of whom we have given some particulars elsewhere, professor jaffa gives the following particulars. during the ten days trial the percentages absorbed were proteids . , fat . , nitrogen free extract , crude fibre , ash . , heat of combustion in calories . . he says, "generally speaking, the food was quite thoroughly assimilated, the coefficients of digestibility being about the same as are found in an ordinary mixed diet. it is interesting to note that per cent. of the crude fibre appeared to be digested. the results of a number of foreign experiments on the digestibility of crude fibre by man are from to . per cent., the former value being from mixed wheat and rye, and the latter in a diet made of rice, vegetables and meat." table of analysis of food key: p = proteins. cb = carbohydrates. c = cellulose. r = refuse. w = water. ca = calories. nt'nt p. fat. cb. ash. c r w ca ratio wholemeal, g. . . . . . ... . . fine flour, g. . . . . . ... . . medium flour, g. . . . . . ... . . bread, wholemeal, g. . . . . . ... . . bread, white, g. . . . . ... ... . . macaroni, u. . . . . ... ... . . oatmeal, d. . . . . . ... . . maize, american, s. . . . . . ... . . rice, husked, u. . . . . ... ... . . rye flour, u. . . . . . ... . . barley, pearl, c. . . . . . ... . . buckwheat flour, u. . . . . ... ... . . soy bean, c. . . . . . ... . . pea-nut, c. . . . . . ... . . lentils, u. . . . . ... ... . . peas, dried, u. . . . . . ... . . peas, green, e.u. . . . . . ... . . haricots, c. . . . . . ... . . walnuts, fresh k., c. . . . . . ... . . walnut kernels . . . . . ... . . filberts, fresh ker., c. . . . . . ... . . tomatoes, u. . . . . . ... . . grapes, u. . . . . . . . apples, e.u. . . . . . ( ) . . raisins, e u. . . . . ... ( ) . . dates, e.u. . . . . ... ( ) . . banana, c.d. . ... . . . ... . . banana flour, p. . . . . . ... . . potatoes, k. . . . . . ... . . turnips, e. . . . . . ( ) . . onions, e.u. . . . . . ( ) . . cabbage, e u. . . . . . ( ) . . asparagus, u. . . . . . ... . . celery, e.u. . . . . ... ( ) . . mushrooms, u. . . . . ... ... . . tapioca, u. . . . . ... ... . sugar ... ... ... ... ... ... ... oil ... ... ... ... ... ... ... milk . . . . ... ... . . butter, fresh . . . . ... ... . cheese, u. . . . . ... ... . . hen's eggs, u. . . ... . ... . . . beef, loin, u. . . ... . ... . . . beef, loin, edible p., u. . . ... . ... ... . . mutton, shoulder, u. . . ... . ... . . . pork, ham, u. . . ... . ... . . . bacon, smoked, u. . . ... . ... . . . fowl, u. . . ... . ... . . . goose, u. . . ... . ... . . . cod, dressed, u. . . ... . ... . . . mackerel, whole, u. . . ... . ... . . . oysters, l. . . . . ... ... . . notes on the table of analysis.--under calories are shown kilo-calories per pound of food. in the analysis marked u the crude fibre or cellulose is included with the carbo-hydrate, the figures being those given in atwater's table. he has found that from to per cent. of the crude fibre was digested, according to the kind of food. the term fibre or cellulose in analytical tables is not a very definite one. it depends upon the details of the method of analysis. in the analyses other than u, the cellulose is excluded in calculating the calories. nutrient ratio is the proportion of the sum of the carbo-hydrate and fat, compared with the proteid as . the fat has first been multiplied by . to bring it to the same nutrient value as the carbo-hydrate. u indicates that the analyses are taken from the united states department of agriculture experimental station, bulletin , the tests being chiefly made by dr. w.o. atwater, or under his direction. they are average analyses of several samples. the refuse consists of such parts as are rejected in preparing the food; the outer leaves, skin, stalk, seeds, &c., of vegetables; the shell of eggs; the bone, &c., of meat. e, indicates that the edible portion only of the food has been analysed, and under refuse, in brackets, is shown the quantity rejected before the analysis was made. there is considerable variation in the same kind of food, according to the variety of seed and conditions of growth &c., especially is this the case with wheat and flour; whenever it has been possible the average of the analyses of many samples have been given. the method of analysis has not always been uniform, frequently the cellulose is included with the carbo-hydrates, and the proteid sometimes includes a very appreciable quantity of non-proteid nitrogenous matter. this is the case in the analysis of the mushrooms. g.--analyses are by john goodfellow; it will be noticed that the wheatmeal bread is not made from the same flour as the whole-meal. d.--b. dyer, average of fine and coarse oatmeals. s, from u.s. cons. reports, . c.--a.h. church. the walnut kernels are in the dried condition as purchased; originally of the same composition as shewn in the fresh kernels. c.d.--cavendish or figi variety of banana, analysis by d.w.m. doherty, n.s. wales. p.--a. petermann, u.s. cons. banana flour, _musca paradisiaca_ variety. this is widely used in central america. the flour is from the unripe fruit, and contains starch . per cent.; on ripening the starch is converted into sugar. k.--konig, mean of analysis. milk:--average of many thousand analyses of the pure. butter.--made without salt. l, from the "lancet," , i, p. . oysters at / per dozen. the . per cent. includes . glycogen (animal starch). the shell was of course excluded, also the liquid in the shell. apples.--the refuse includes seeds, skin, &c., and such edible portion as is wasted in cutting them away; the analysis was made on the rest. cookery.--flesh is easier to digest raw. a few, on the advice of their doctors, eat minced raw flesh, raw beef juice and even fresh warm blood. such practice is abhorrent to every person of refinement. cooking lessens the offensive appearance and qualities of flesh and changes the flavour; thorough cooking also destroys any parasites that may be present. raw flesh is more stimulating to the animal passions, and excites ferocity in both man and animals. if the old argument was valid, that as flesh is much nearer in composition and quality to our own flesh and tissues, it is therefore our best food, we do wrong in coagulating the albuminoids, hardening the muscle substance and scorching it by cooking. fruits when ripe and in good condition are best eaten raw; cooking spoils the flavour. food requiring mastication and encouraging insalivation is the best. food is frequently made too sloppy or liquid, and is eaten too hot, thus favouring indigestion and decay of the teeth. the cereals and pulses can only with difficulty be eaten raw. when cooked in water the starch granules swell and break up, the plant cells are ruptured, the fibres are separated and the nutritious matter rendered easy of digestion. the flavour is greatly improved. cooking increases our range and variety of food. the civilised races use it to excess and over-season their dishes, favouring over-eating. if baking powders are used they should only be of the best makes. they should be composed of sodium bicarbonate and tartaric acid, in such correct proportions that upon the addition of water only sodium tartrate and carbon dioxide (carbonic acid) should result. some powders contain an excess of sodium bicarbonate. self-raising flours should be avoided. they are commonly composed of--in addition to sodium bicarbonate--acid calcium phosphate, calcium superphosphate and calcium sulphate. common baking powders often consist of the same ingredients, and sometimes also of magnesia and alum. these are often made and sold by ignorant men, whose sole object is to make money. calcium superphosphate and acid calcium phosphate very frequently contain arsenic, and as the cheap commercial qualities are often used there is danger in this direction. a good formula for baking powder is, tartaric acid ozs., sodium bicarbonate ozs., rice flour to ozs. the last is added to baking powders to improve the keeping quality and to add bulk. the ingredients must be first carefully dried, the sodium bicarbonate at not too high a temperature or it decomposes, and then thoroughly mixed; this must be preserved in well closed and dry bottles. another formula, which is slow rising and well adapted for pastry, is sodium bicarbonate ozs., cream of tartar ozs., rice flour about ozs. custard powders consist of starch, colouring and flavouring. egg powders are similar to baking powders but contain yellow colouring. little objection can be taken to them if they are coloured with saffron; turmeric would do if it were not that it gives a slightly unpleasant taste. artificial colouring matters or coal tar derivatives are much used, several of these are distinctly poisonous. drinks.--it is better not to drink during eating, or insalivation may be interfered with; a drink is better taken at the end of a meal. the practice of washing down food with hot tea is bad. the refreshing nature of a cup of hot tea, coffee, or cocoa is to a very great extent due to the warmth of the water. the benefit is felt at once, before the alkaloid can enter the blood stream and stimulate the nerve centres. hot water, not too hot to cause congestion of the mucous membrane, is one of the best drinks. when the purity of the water supply is doubtful, there is advantage in first bringing it to the boil, as pathogenic bacteria are destroyed. some find it beneficial to drink a cup of hot water the first thing in the morning; this cleanses the stomach from any accumulation of mucus. if fruit, succulent vegetables, or cooked food, containing much water be freely used, and there be little perspiration, it is possible to do without drinking; but there is danger of taking insufficient water to hold freely in solution the waste products excreted by the body. aerated drinks, except a very few of the best, and non-alcoholic beers and wines, are generally unwholesome, from their containing preservatives, foaming powders, artificial flavourings, &c. stimulants.--tea and coffee contain an alkaloid theine, besides volatile oils, tannin, &c. cocoa contains the milder alkaloid, theobromine. they stimulate the heart and nervous systems; tea and coffee have also a diuretic effect. formerly they were erroneously thought to lessen tissue waste. these alkaloids, being purins, are open to the general objections named elsewhere. stimulants do not impart energy or force of any kind, but only call forth reserve strength by exciting the heart, nervous system, &c., to increased activity. this is followed by a depression which is as great, generally greater, than the previous stimulation. except, perhaps, as an occasional medicine, stimulants, should be avoided. analysis of cocoa shows a good proportion of proteids and a very large quantity of fat. the claim that it is a valuable and nutritious food would only be true if it could be eaten in such quantities as are other foods (bread, fruits, &c.). were this attempted, poisoning would result from the large quantity of alkaloid. the food value of half a spoonful or thereabouts of cocoa is insignificant. certain much advertised cocoa mixtures are ridiculous in their pretentions, unscientific in preparation, and often injurious. cereals.--the most valuable is wheat, from its proteid being chiefly in the form known as gluten. from its tenacity, gluten enables a much better loaf to be produced from wheat than from any other cereal. the outer part of the grain is the richest in mineral matter and proteid. wheatmeal bread shows a considerably higher proteid value than white. a large proportion of the proteid in the outer coats of the wheat berry is, however, not digested, and in some experiments the waste has been enough to quite nullify its seeming advantage over white bread. coarsely ground, sharp branny particles in bread irritate the intestines, and cause excessive waste of nutriment; but finely ground wheatmeal is free from this objection, and is beneficial in preventing constipation. the comparative value of white and brown bread has been much discussed; it depends both on the quality of the bread and the condition of the digestive organs. experiments on the digestion of bread and other things, have often been made on persons unaccustomed to such foods, or the foods have been given in excessive quantity. to those accustomed to it good wheatmeal bread is much pleasanter, more satisfying, and better flavoured than white; indeed, the latter is described as insipid. most bakers' bread is of unsatisfactory quality. flour and bread contain very little fat, the absence of which is considered a defect. this is remedied by the addition of butter, fat or oil, or by nuts, &c., which are rich in oil. these may be mixed with the flour prior to cooking, or used afterwards. oats contain a substance called avenin, apparently an alkaloid, which has an irritating action; the quantity is variable. it is to this that the so-called heating effect of oatmeal on some persons is due. prepared cereals or breakfast foods.--analyses were made of of these cereal preparations by weems and ellis (iowa state college agricultural bulletin, ). they report that the foods possess no nutritive value in excess of ordinary food materials; that the claim made for many pre-digested foods are valueless, and no reliance can be placed on the statement that they are remedies for any disease. oatmeal and other cereals are sold in packets as being partially cooked. we do not doubt that they have been subjected to a dry heat, but this has scarcely any effect on their starch and other constituents. the difference is a mechanical one. in rolled oats the grains are so cracked and broken, that on boiling with water, the water readily penetrates and more quickly cooks them throughout. there are other prepared cereal foods, but we doubt whether they are thoroughly cooked after the short boiling directed on the labels. they are a great convenience where it is difficult to get the time necessary for cooking the ordinary cereals. coarsely ground wheat is too irritating when made into porridge, but there are some granulated wheats sold in packets, which are quite suitable. the ralston breakfast food is excellent. they are rich in the phosphates and salts, found in the outer part of the grain. one cereal preparation called grape nuts, has had its starch converted into maltose and dextrin (maltose being a sugar), by a scientific application of the diastase of the grain. it is consequently easier of digestion and requires no cooking. it is beneficial for some forms of indigestion. there are several competing foods of less merit, the starch being less perfectly changed; one at least of which is objectionably salt. properly cooked starch is readily digested by healthy persons, and for them malted food is of no special value. pulse, or legumes, includes haricots and other beans, peas and lentils. the proteid contained is that variety known as legumin, which is either the same, or is closely allied, to the casein of milk and cheese. pulse is very rich in proteid, the dried kinds in general use, contain or per cent. the richest is the soy-bean, which is used in china and japan, it contains per cent., besides per cent. of fat. pulse requires thorough cooking, haricots taking the longest time. split lentils are cooked sooner, and are better digested; this is chiefly due to the removal of the skins. the haricots, bought from small grocers who have a slow sale, are often old, and will not cook tender. pulse is best adapted to the labouring classes; the sedentary should eat it sparingly, it is liable to cause flatulence or accumulation of gas in the intestines, and constipation. haricots are easier to digest when mashed and mixed with other food. pulse was formerly stated to leave much undigested residue. recent experiments have shown that it is satisfactorily digested under favourable conditions. strümpell found beans in their skins to leave a large proportion of proteid matter unabsorbed. lentil meal mixed with other food was digested in a perfectly satisfactory manner. another experimenter (rubner) found that when even the very large quantity of - / pound of dried split peas per day were eaten, only per cent. of proteid matter was unabsorbed, which compares very well with the per cent. of proteid left from a macaroni diet, with which the same man was fed at another time. had a reasonable quantity of peas been eaten per day, the quantity undigested would probably have differed little from that of other foods. nuts are, as a rule, very rich in oil and contain a fair proportion of proteid; when well masticated they are a very valuable food. walnuts are one of the best, and the kernels can be purchased shelled, thus avoiding much trouble. they can be finely ground in a nut-mill and used for several purposes, mixed in the proportion of about two ounces to the pound of wheatmeal they produce a rich flavoured bread. they can also he used in sweet cakes and in rich puddings to increase their food value, lightness and taste. pine kernels being very oily, can be used with flour in the place of lard or butter. fruits are generally looked upon as luxuries, rather than as food capable of supplying a meal or a substantial part of one. they are usually eaten only when the appetite has been appeased by what is considered more substantial fare. fresh fruits contain a larger proportion of water than nearly all other raw foods, and consequently the proportion of nourishment is small; but we must not despise them on this account. milk contains as much or more water. certain foods which in the raw state contain very little water, such as the pulses and cereals when cooked absorb a very large quantity; this is particularly the case in making porridge. cabbage, cauliflower, spanish onions and turnips, after cooking contain even per cent. of water. roast beef contains on an average per cent., and cooked round steak with fat removed per cent. of water. it is customary at meal times to drink water, tea, coffee, beer, wine, &c. when a meal contains any considerable quantity of fresh fruits there need be no desire to drink. notwithstanding that fruits contain so much water, a dietary consisting of fruits with nuts, to which may be added bread and vegetables, will contain less water than the total quantity usually consumed by a person taking the more customary highly cooked and seasoned foods. an advantage is that the water in fruits is in a wholesome condition, free from the pollution often met with in the water used for drinking purposes. raw fruits favour mastication, with its consequent advantages, whilst cooked and soft food discourages it. plums and what are termed stone fruits, if eaten in more than very small quantities, are apt to disagree. persons with good digestions can take fruit with bread, biscuits and with uncooked foods without any inconvenience. fruit is more likely to disagree when taken in conjunction with elaborately cooked foods. many cannot take fruit, especially if it be acid, at the same time as cereal or starchy substances, and the difficulty is said to be greater at the morning's meal. if the indigestion produced is due to the acid of the fruit preventing the saliva acting on the starch, scientific principles would direct that the fruit be eaten quite towards the end of the meal. the same consideration condemns the use of mint sauce, cucumber and vinegar, or pickles, with potatoes and bread, or even mint sauce with green peas. bananas are an exception, as not interfering with the digestion of starch. bananas are generally eaten in an unripe condition, white and somewhat mealy; they should be kept until the starch has been converted into sugar, when they are both more pleasant and wholesome. nuts and fruit go well together. for a portable meal, stoned raisins or other dried fruit and walnut kernels or other nuts are excellent. what has been called a defect in most fruits, is the fact that the proteid is small in proportion to the other constituents. this has been too much dwelt upon, owing to the prevailing exaggerated idea of the quantity of proteid required. the tomato contains a large proportion, though the water is very high. bananas, grapes and strawberries contain to each part of proteid from to parts of other solid nutritive constituents (any oil being calculated into starch equivalents); this is termed the nutritive ratio. although this may seem a small proportion of proteid, there are reasons for believing that it is sufficient. taking the average of analyses of american apples, a nutritive ratio of was obtained. if it were suggested that life should be sustained on apples alone, this small quantity of proteid would be an insurmountable difficulty. as the addition of nuts or other nutritious food sufficiently increases the proteid, no objection can with justice be made against the use of fruit. a study of our teeth, digestive organs and general structure, and of comparative anatomy, points to fruits, nuts and succulent vegetables as our original diet. the potash and other salts of the organic acids in fruits tend to keep the blood properly alkaline. where there is a tendency to the deposition of uric acid in the body, they hinder its formation. citric, tartaric, malic and other organic acids exist in fruits in combination with potash and other bases, as well as in the free state. the free acids in fruits, when eaten, combine with the alkalies in the intestinal tract, and are absorbed by the body and pass into the blood, not as acids, but as neutral salts. here they are converted into potassium carbonate or some other carbonate. fruit acids never make the blood acid but the reverse. fruit salts and acids are antiscorbutic. fruits have often proved of the greatest benefit in illness. what is known as the grape cure has been productive of much good. lemons and oranges have also been of great benefit. strawberries have been craved for and have proved of the greatest advantage in some extreme cases of illness when more concentrated food could not be endured. fruit is coming into greater use, especially owing to its better distribution and lessened cost. fruit is not as cheap as it should be, as it can be produced in great abundance at little cost, and with comparatively little labour. the price paid by the public greatly exceeds the real cost of production. a very large proportion, often the greater part of the cost to the consumer, goes in railway and other rates and in middle-men's profits. it is commonly cheaper to bring fruit from over the sea, including land carriage on either side, than it is to transport english produce from one part of our country to another. english homegrown fruit would be cheaper were it not for the difficulty of buying suitable land at a reasonable price, and the cost of transit. for the production of prime fruit there is a lack of sufficient intelligence, of scientific culture and co-operation. vegetables--using the name in its popular sense--contain valuable saline constituents or salts. by the usual method of cooking a large proportion of the salts is lost. it is better to steam than to boil them. the fibrous portion of vegetables is not all digested, but it is useful in stimulating the peristaltic action of the bowels and lessening any tendency to constipation. vegetables are more especially useful to non-vegetarians to correct the defects of their other food. the potato belongs to a poisonous order--the _solanacæ_. there is a little alkaloid in the skin, but this is lost in the cooking. the eyes and sprouting portions contain the most and should be cut out. fungi.--there are about a hundred edible species in this country, but many of the fungi are poisonous, some intensely so. it can scarcely be expected that these lowly organised plants, differing so much in their manner of growth from the green or chlorophyll bearing plants, can be particularly nourishing. it is only the fructifying part, which appears above the ground, that is generally eaten. it is of very rapid growth. of edible fungi of species, obtained in the belgrade market, the average amount of water was . per cent., leaving only . per cent. of solid matter; the average of fat was . per cent. the food value of fungi has been greatly over-rated. in most of the analyses given in text-books and elsewhere, the total nitrogen has been multiplied by . and the result expressed as proteid. the amount of nitrogen in a form useless for the purpose of nutrition is about a third of the whole. of the remainder or proteid nitrogen, it is said much is not assimilated, sometimes quite half, owing to the somewhat indigestible character of the fungi. an analysis of the common mushroom gave proteids . per cent., amides (useless nitrogenous compounds) . per cent., and water . per cent. the fungi are of inferior nutritive value to many fresh vegetables and are much more expensive. their chief value is as a flavouring. milk and eggs are permissible in a vegetarian dietary, and as a rule, vegetarians use them. eggs, with the exception of such as are unfertile, are of course alive; but they have no conscious existence, and cannot be said to suffer any pain on being killed and eaten. an objection to their use as food is, that on an egg and poultry farm, the superfluous male birds are killed, and as the hens become unprofitable layers they are also killed. a similar humane objection applies to the use of cow's milk by man. the calves are deprived of part of their natural food, the deficiency being perhaps made up by unnatural farinaceous milk substitutes. many of the calves, especially the bull calves, are killed, thus leaving all the milk for human use. when cows cease to yield sufficient milk they too are slaughtered. milch cows are commonly kept in unhealthy houses, deprived of exercise and pure air, crowded together, with filthy evil smelling floors reeking with their excrements, tended by uncleanly people. with no exercise and a rich stimulating diet they produce more milk; but it is no matter for surprise that tuberculosis is common amongst them. when the lesions of tubercle (consumption) are localised and not excessive, the rest of the carcase is passed by veterinary surgeons as fit for food; were it otherwise, enormous quantities of meat would be destroyed. as butcher's meat is seldom officially inspected, but a very small part is judged by the butchers as too bad for food. in mitigation it may be said that poultry lead a happy existence and their death is, or should be, quickly produced with but little pain, probably less pain than if left to die from natural causes. the same cannot be said of cattle and sheep when the time arrives for their transport to the slaughter man's. it is argued by vegetarians who take milk and animal products that they are not responsible for the death of the animals, as they do not eat their flesh. as vegetarians profit by conditions in which the slaughtering of the animals is a part, they cannot be altogether exonerated. cow's milk is prone to absorb bad odours, and it forms a most suitable breeding or nutrient medium for most species of bacteria which may accidentally get therein. by means of milk many epidemics have been spread, of scarlet fever, diphtheria, cholera, and typhoid. occasionally milk contains tubercle bacilli from the cows themselves. by boiling, all bacteria, except a few which may be left out of consideration, are destroyed. such a temperature, however, renders the milk less digestible and wholesome for infants. by heating to ° f. or ° f. for a few minutes, such pathogenic germs as are at all likely to be in milk (tubercle, typhoid, diphtheria, &c.) are killed, and the value of the milk is but little affected: this is called pasteurising. it was until quite recently a common practice to add boric acid, formaldehyde and other preservatives; this has injured the vitality and caused the death of many infants. they have not yet gone quite out of use. for infants the only satisfactory food is that of a healthy mother. on account of physical defects in the mother, or often for merely selfish reasons, the infant is deprived of its natural food. many attempts have been made to bring cow's milk to approximately the same composition as human milk. it can be done by adding water, milk sugar and cream of known composition, in certain proportions. great difficulties are met with when this is put into practice. the simplest method is that of professor soxhlet. the proper quantity of milk sugar is added, but instead of adding the right quantity of cream or fat--a very difficult thing to do--the equivalent quantity of extra milk sugar is used. although not theoretically satisfactory, in practice it answers very well. we have found it to agree very well with infants. to cow's milk of pure average quality, add half its volume of water containing . per cent. of milk sugar; or, what amounts to the same thing, to a pint of cow's milk add one and a quarter ounce of milk sugar and half-a-pint of water. it is preferable to pasteurise by placing the bottle of milk in a vessel of water. this water is to be heated until the milk shows a temperature of about ° c. or ° f., but must not exceed ° c. or a change in the albumen of the milk takes place which affects its digestibility. keep at this temperature for about ten minutes. if not required at once, a plug of cotton wool should be placed in the neck of the bottle, and it should be kept in a cold place until required. professor soxhlet does not advise the addition of lime water. the proteids are not of the same composition as in human milk (the calf being a ruminating animal)--and it is a common plan to add water or barley water to milk until it is so watered down that it cannot curdle into tough curds. an infant has thus either to distend its stomach with a large quantity of watery nourishment, or else to get insufficient food. sometimes it is necessary to peptonise the milk a little. at the leipzig infants hospital, and also the hygienic institute, they give to infants, up to months old, prof. soxhlet's mixture, except that an equal volume of water is added to the milk. milk, cheese, and especially hen's eggs contain a very large proportion of proteid. when added to food poor in proteid they improve its nutritive quality. it has often been said, and with truth, that some vegetarians by the profuse use of animal products, consume as much, or even more proteid of animal origin than the average person who includes flesh food in his dietary. an excess of proteid from these sources is less injurious as eggs contain no purins, and milk but a very small quantity. in support of the use of animal products, it may be said that we have become so fond of animal foods and stimulating drinks, that the use of milk, butter, cheese and eggs renders the transition to a dietary derived from the vegetable kingdom much easier. by means of these, cooked dishes can be produced which approach and sometimes can scarcely be distinguished from those of cooked flesh. in the present state of society, when really good vegetarian fare is difficult to procure away from home, eggs, cheese, and milk are a great convenience. digestion.--the digestive juices contain certain unorganised ferments, which produce chemical changes in the food. if the food is solid, it has to be liquefied. even if already liquid it has generally to undergo a chemical change before being fitted for absorption into the body. the alimentary canal is a tubular passage which is first expanded into the mouth, and later into the stomach. as the food passes down, it is acted upon by several digestive juices, and in the small intestine the nutritive matter is absorbed, whilst the residue passes away. the saliva is the first digestive juice. it is alkaline and contains a ferment called ptyalin. this acts energetically on the cooked and gelatinous starch, and slowly on the raw starch. starch is quite insoluble in water, but the first product of salivary digestion is a less complex substance called soluble-starch. when time is allowed for the action to be completed, the starch is converted into one of the sugars called maltose. in infants this property of acting on starch does not appear in effective degree until the sixth or seventh month, and starch should not be given before that time. only a small quantity should be provided before the twelfth month, when it may be gradually increased. dr. sims wallace has suggested that the eruption of the lower incisors from the seventh to the eighth month, was for the purpose of enabling the infant--in the pre-cooking stage of man's existence--to pierce the outer covering of fruits so as to permit his extracting the soluble contents by suction; and accordingly when these teeth are cut we may allow the child to bite at such vegetable substances as apples, oranges, and sugar cane. dr. harry campbell says that starch should be given to the young, "not as is the custom, as liquid or pap, but in a form compelling vigorous mastication, for it is certain that early man, from the time he emerged from the ape till he discovered how to cook his vegetable food, obtained practically all his starch in such a form. if it is given as liquid or pap it will pass down as starch into the stomach, to setup disturbance in that organ; while if it is administered in a form which obliges the child to chew it properly, not only will the jaws, the teeth, and the gums obtain the exercise which they crave, and without which they cannot develop normally, but the starch will be thoroughly insalivated that much of it will be converted within the mouth into maltose. hard well baked crusts constitute a convenient form in which to administer starch to children. a piece of crust may be put in the oven and rebaked, and spread with butter. later, we may give hard plain biscuits." dr. campbell continues, that he does not say that starch in the pappy form, or as porridge, should find no place whatever in man's dietary at the present day, but we should arrange that a large proportion of our food is in a form inviting mastication. the teeth perform the very important function of breaking down our food and enabling it to be intimately incorporated with the saliva and afterwards with the digestive juices. the anglo-saxon race shows a greater tendency to degeneracy in the teeth than do other races; the teeth of the present generation are less perfect than those of previous generations. a dentist writes (_lancet_, - , p. ) "i have had the opportunity of examining the teeth of many natives in their more or less uncivilised state, from the red indians of north america, the negroes of africa, to the more civilised chinese, japanese, and indians of the east, and i have usually found them possessed of sound teeth, but so soon as they come under the influence of civilised life in washington, montreal, london, paris and other cities, their teeth begin to degenerate, though their general health may remain good." in a long article on mastication in the _lancet_ ( - , p. ) from which we have already quoted, dr. harry campbell gives as the effect of thorough and efficient mastication, that it increases the amount of alkaline saliva passing into the stomach, and prolongs the period of starch digestion within that organ. that it influences the stomach reflexly by promoting the flow of gastric juice. that the frequent use of the jaws and the tongue, during the period of growth, cause the jaws to expand. if the jaws are not adequately exercised during this period, owing to the use of soft food, they do not reach their normal size, the teeth are overcrowded, do not develop fully, and are prone to decay. the effect of vigorous mastication is to stimulate the circulation in the tooth pulp, which promotes nutrition and maintains a firm dental setting. dr. campbell writes: "i am perfectly at one with dr. wallace, in believing that the removal of the fibrous portion of food is the main cause of the prevalence of caries among moderns." when the food reaches the stomach, gastric juice is secreted. this juice contains a ferment called pepsin and hydrochloric acid. pepsin is only active in an acid media. starch digestion proceeds in the stomach to such a time--stated as from to minutes--when the acid gastric juice has been poured out in sufficient quantity to neutralise the alkalinity of the saliva. the gastric juice acts upon the proteids only. after a time the liquefied contents of the stomach are passed into the first portion of the small intestine, called the duodenum. here it meets with the pancreatic juice, which like the gastric juice attacks proteids, but even more energetically, and only in an alkaline media. the proteolitic ferment is called trypsin. the pancreatic, the most important of the digestive fluids, contains other ferments; one called amylopsin, takes up the digestion of any remaining or imperfectly converted starch left from the salivary digestion. amylopsin is much more powerful and rapid than the ptyalin of the saliva, especially on uncooked starch. its absence from the pancreatic juice of infants is an indication that starch should not be given them. another ferment, stearopsin, emulsifies fats. the bile is alkaline and assists the pancreatic juice in neutralising the acid mixture that leaves the stomach; it also assists the absorption of fats. the digestion of proteids is not completed in the stomach. there are some who look upon the stomach as chiefly of use as a receptacle for the large mass of food, which is too quickly eaten to be passed at once into the intestines; the food being gradually expelled from the stomach, in such quantities as the duodenal digestion can adequately treat. a frequently used table, showing the time required for the digestion of various foods in the stomach, is of little practical value. there is ample provision for the digestion of food, there is a duplication of ferments for the proteids and starch. in health, the ferments are not only very active, but are secreted in ample quantities. the digestive or unorganised ferments must not be confused with the organised ferments such as yeast. the latter are living vegetable cells, capable of indefinite multiplication. the former are soluble bodies, and though capable of transforming or digesting some thousands of times their mass of food, their power in this direction is restricted within definite limits. another and preferable name for them is enzymes. the action of saliva on starch is powerfully retarded by tea, this is due to the tannin. coffee and cocoa are without effect. tea infused for two minutes only, was not found to have sensibly less restraining effect than when infused for thirty minutes. on peptic digestion both tea and coffee had a powerful retarding effect. when of equal strength cocoa was nearly as bad, but as it is usually taken much weaker, its inhibitory effect is of little consequence. bacteria are minute vegetable organisms, which exist in the dust of the air, in water and almost everywhere on or near the surface of the earth. they are consequently taken in with our food. they exist in the mouth; those in carious teeth are often sufficient to injuriously affect digestion and health. the healthy gastric juice is to a great degree antiseptic, but few bacteria being able to endure its acidity. when the residue of the food reaches the large intestine, bacteria are found in very great numbers. the warmth of the body is highly favourable to their growth. they cause the food and intestinal _debris_ to assume its fæcal character. should the mass be retained, the bacterial poisons accumutate and being absorbed into the body produce headaches, exhaustion, neurasthenia and other complaints. proteid matter, the products of its decomposition and nitrogenous matter generally, are especially the food of bacteria; this is shown in the offensiveness of the fæces of the carnivora, notwithstanding their short intestines, compared with that of the herbivora. also in the difference of the fæces of the dog when fed on flesh and on a nearly vegetable diet. on a rich proteid diet, especially if it consists largely of flesh, the bacterial products in the intestines are greater than on a vegetable diet. on the latter such a disease as appendicitis is rare. professor elie metchnikoff, of the pasteur institute, thinks that man's voluminous and highly developed large intestine fulfils no useful purpose, and on account of its breeding a very copious and varied bacterial flora, could with advantage be dispensed with. he also has said that man, who could support himself on food easily digestible, has a small intestine which is disproportionately fully developed. instead of having between and feet of small intestine, man might do with one-third of that length. according to him, there is a disharmony of our food and our digestive system. referring to such views, and the desire of some surgeons to remove the vermiform appendix and portions of the intestines upon too little provocation, sir w. macewin, m.d., f.r.s. (_b. medical jrn._, , p. ) says:--"is this human body of ours so badly constructed that it contains so many useless parts and requires so much tinkering? possibly i may be out of fashion with the times, as i cannot find such imperfections in the normal human body as are alleged. on the contrary, the more one looks into the human body and sees it work, the better one understands it and the more one is struck with the wondrous utility, beauty, and harmony of all its parts." our food we can change, but not our organs-except by a dangerous surgical operations. our teeth with our complex and very long intestines are adapted for fibrous, bulky and solid food. on such food mankind has lived for an immense period of time. it is true that there are several theoretical advantages in cooked vegetable foods; but unfortunately there is a want of conformity with our digestive organs. if a flesh diet is taken, the incongruity is greater. concentrated food causes constipation. an active man, leading an out-of-door life, can take unsuitable food with little or no apparent inconvenience, the movements of his body favouring intestinal action; whilst the same food to a sedentary person will prove distinctly injurious. some persons have such a vigorous digestion that they can consume almost any food, even that which is obviously unsuitable; not only bad in kind but excessive in quantity. other persons have to be very careful. many have boasted that they can take of what they call the good things of life to their full, without bad effect. we know of such men who have been much esteemed for their joviality and good nature, but who have broken down in what should have been a hearty and useful middle life. there are others who were poorly equipped for the battle of life, with indifferent constitutions, never having had the buoyancy and overflowing of animal spirits; but who, by conserving such strength as they had, have outlived all their more healthy but less careful comrades. the errors of the parents are often most evident in the children or grandchildren. there are many persons who cannot eat of some particular food, although it may be quite wholesome to others. sometimes it is a psychological rather than a physiological disability, which may he overcome by an effort of the will. at other times it seems to have no connection with the imagination, although it is not always possible to give a sound reason for it. in the main, of course, there are principles of dietetics applicable to all alike, but in regard to details, everyone should make rules for himself, according to his experience. when there appears no real reason for an idiosyncrasy, a little humouring of our taste and digestion will often overcome it, to our advantage. it is generally those of delicate constitution who are most sensitive. some cannot eat oatmeal except in small quantity. olive and other vegetable oils, even when of good quality cannot be taken by many people, whilst others find them quite as wholesome, or even better than butter. vegetarians can generally detect lard in pastry both by its taste and its after effects, although those accustomed to this fat do not object to it. it is also surprising how some individual's tastes and habits will vary at different periods of their lives. one form of dyspepsia is due to undigested starch remaining in the stomach and causing an excessive secretion of hydrochloric acid. as long as proteid food is present, the pepsin and acid expend themselves on it, and are removed together. the undigested starch continues to stimulate gastric secretion, and the acid residuum causes pain, heartburn and flatulence. if there be also any butyric acid, or some other fatty acid, derived from milk, butter, cheese, &c., there will be acid eructations. for this form of indigestion there are several methods of treatment. first; the very thorough cooking of all starchy food, and it is an advantage to take a little good extract of malt, either at the time of eating or directly afterwards. the diastase of the malt has the same action on starch as the ptyalin in the saliva. it is better, scientifically, to have the farinaceous food at about ° f. (as hot as the mouth can bear will do), and then to add malt extract. on keeping the mixture warm, from a few minutes to half an hour or more, the starch is digested and rendered soluble. such food is not very pleasant to take. the food known as grape nuts has been treated in a similar manner. the use of malt extract, however, seems a clumsy substitute for salivary digestion. second; the eating of starch in the form of hard and dry biscuits, crusts and other hard food, which demand thorough mastication and insalivation, and the keeping in the mouth for a long while, during which the saliva has time to act. this is the best plan. third; the taking of sodium bicarbonate towards the end of the period of digestion, in order to neutralise the acid in the stomach. this gives relief, but does not cure, as the dose has to be repeated after each meal; in course of time the quantity of soda has sometimes to be increased to an alarming extent. fourth; the abstention from starchy foods and the substitution of an exclusive flesh dietary. in the "salisbury" treatment, raw minced beef is given. this method often gives immediate relief, but its ultimate effect on the kidneys and other organs is very bad. no hard and fast rule can be laid down as to the number of meals into which the daily amount of food required should be divided. the stomach appears to work to the best advantage when it is full, or nearly so, and the appetite is appeased. three approximately equal meals seems to be a convenient division. dr. dewey and his followers advise only two meals a day, and it seems incontestable that many persons find the plan advantageous. these are generally adults with weak digestions, or elderly persons who, on account of their age and the sluggish action of their assimilative functions, require comparatively little food. children, on account of their vigorous vitality, rapid growth and hearty appetites, ought not to be restricted to this number. persons who have got into the pernicious habit of greatly over-eating, and whose stomachs have become distended and unusually large, sometimes find it easier to restrict their daily food to a healthy quantity by taking only two meals. the general objections against two meals are that either two little food is taken, or the ingestion of such a large quantity is bad for the stomach and causes it to press on the adjacent viscera. the large quantity of blood and nerve force drawn to the over-distended stomach, depletes the brain and nervous system, causing drowsiness and incapacity for mental and physical work. the carnivora, whose opportunity for obtaining food--unlike the herbivora--is irregular and often at long intervals, gorge themselves upon opportunity and are in the habit of sleeping after a meal. the frugivora and herbivora, however, are alert and ready to fly from their enemies should such appear. the conveying of so much nourishment to the liver and blood stream at one time, is probably a greater tax on them. a light lunch between the usual full meals has nothing to recommend it. the stomach is burdened to little purpose, often before it has finished with one meal another is imposed upon it, no time being left for recuperation. dietaries.--the best proportions of proteids, carbo-hydrates and fats required for the nourishment of the body has not yet been conclusively decided. the common plan is to average the dietary of large bodies of persons, particualrly of soldiers and prisoners. these dietaries have been adjusted empirically (the earlier ones at least), and are generally considered as satisfactory. they are chiefly of english and german origin. another method is to laboriously analyse the injesta or food consumed and compare it with the dejecta or excretions, until a quantity and kind of food is found which is just sufficient to keep the body in equilibrium. this latter plan is the best, but to be quite satisfactory must be tried on a large number of suitable persons under varying conditions, both of quantity and kind of food. nearly all the experiments have been made on persons accustomed to a stimulating dietary: their usual food has included a considerable quantity of flesh and alcoholic drinks. sufficient attention has not been paid to the dietaries of the more abstemious races who partake of little if any flesh food. the standard daily dietary for a man of average weight, doing a moderate amount of work, is variously stated by the best authorities as proteids from to grammes, fat to grammes, and carbo-hydrates to grammes. there is a surprising difference of opinion on the amount of fat, but those who give least fat give the largest quantity of carbo-hydrate and _vice-versa_. dr. r. hutchison in "food and dietetics," sums up the quantities given by the highest authorities as follows:--- proteid g. ( . oz.) x . = cal. = g. n, c carbo-hydrate g. ( . oz.) . fat g. ( . oz.) . ----------------- ---- -------- ----- g.( . ) total g. n, c the nutrient ratio is : . . for scientific purposes, metrical weights and measures are used, instead of the inconvenient english grains, ounces, pounds, &c. ( gramme = . grains; ounce avoirdupois = . grains = . grammes). a calorie is a measure of the power of a food in generating heat and muscular energy (these two being convertible). the calories used in food tables are kilo-calories, representing the amount of heat which would raise a kilogramme ( grammes) of water ° centigrade. this is the same as raising pound weight ° fahrenheit. according to the table given, grammes of dry proteid are required per day; this contains grammes of nitrogen and of carbon. when thoroughly consumed or utilised in the body, the heat or its equivalent in muscular work equals kilo-calories. proteids have, of course, an additional value as tissue formers. the factors used here, of . and . , are those commonly employed; but the latest and most reliable research, taking account only of that part of the food which is actually available in the body, gives for proteid and carbo-hydrate calories, and for fat . calories. fat has a higher food value than the carbo-hydrates, as . : . = . or . : = . , according to whether the old or new factors are used. in the table of analyses . was used. the standard dietary for a woman, or of a boy to years of age, is given as equivalent to eight-tenths that of a man; a child of to six-tenths; of to four-tenths. a man doing hard work requires one-tenth more. the following table gives three standard dietaries, and a few actual ones, in grammes per day. the food of persons in easy circumstances, and of working men in the receipt of good wages, approximate to the standard dietaries, except that the fat is higher and the carbo-hydrates proportionately less. this is due to an abundance of animal food. it was thought unnecessary to give them in detail:-- pr't. fat. c'rb. cal. n.r. hutchison: man, moderate muscular work . atwater: " " " " ... ... . voit: " " " " . atwater: woman, light to moderate muscular work, or man without muscular exercise ... ... . football teams, connecticut and california, u.s. . russian peasants . negro families--alabama and virginia . labourers-lombardy (diet, mostly vegetable) . japanese, on vegetable diet (_a_) . trappist monk, in cloisters-vegetable diet . java village--columbia exposition, . sewing girl-london ( / per week) . german vegetarians . german labourers' family (poor circumstances) . dr. t.r.a.--wheatmeal bread and water only (_b_) . . man-- years' exclusively vegetable diet (_c_) . thomas wood, the miller of billericay (_d_) . . dr. alexander haig considers that grammes of proteid is required by a man leading a decidedly active life. notes.--(_a_) the japanese are of small stature and weight. (_b_) one of a series of experiments by a.w. blyth, . - / lbs. of wheatmeal per day was required for equilibrium; sedentary occupation, with a daily walk of six miles. (_c_) see "a text book of physiology," by m. foster, th edition, part ii., p. ; the diet was bread, fruit and oil. the man was in apparently good health and stationary weight; only per cent. of the proteids were digested, leaving the small quantity of grammes available for real use. in commenting upon this, professor foster writes:--"we cannot authoritatively say that such a reduction is necessarily an evil; for our knowledge will not at present permit us to make an authoritative exact statement as to the extent to which the proteid may be reduced without disadvantage to the body, when accompanied by adequate provision of the other elements of food; and this statement holds good whether the body be undertaking a small or large amount of labour." (_d_) the miller of billericay's case is quoted by dr. carpenter, and also by dr. pavy. it was reported to the college of physicians in by sir george baker. a remarkable degree of vigour is said to have been sustained for upwards of eighteen years on no other nutriment than oz. of flour, made into a pudding with water, no other liquid of any kind being taken. a striking instance of abstemiousness is that of cornaro, a venetian nobleman, who died in the year at the age of . up to the age of he spent a life of indulgence, eating and drinking to excess. at this time, having been endowed with a feeble constitution, he was suffering from dyspepsia, gout, and an almost continual slow fever, with an intolerable thirst continually hanging upon him. the skill of the best physicians of italy was unavailing. at length he completely changed his habits of diet, and made a complete recovery. at the age of he wrote a treatise on a "sure and certain method of attaining a long and healthful life." he says, what with bread, meat, the yolk of an egg and soup, i ate as much as weighed ozs., neither more nor less. i drank oz. of wine. when he was persuaded to increase his food by the addition of oz. per day, and this nearly proved fatal. he writes that, instead of old age being one of weakness, infirmity and misery, i find myself to be in the most pleasant and delightful stage of life. at i am always merry, maintaining a happy peace in my own mind. a sober life has preserved me in that sprightliness of thought and gaiety of humour. my teeth are all as sound as in my youth. he was able to take moderate exercise in riding and walking at that age. he was very passionate and hasty in his youth. he wrote other treatises up to the age of . kumagara, lapicque and breis-acher, have, as the result of their experiments, reduced the quantity of proteid required per hours to grammes. t. hirschfeld states, as the conclusion of his research, that it is possible for a healthy man (in one case for days and in another for days) to maintain nitrogenous balance on from to grammes of proteid per day. labbé and morchoisne (comptes rendus, th may, , p. ) made a dieting experiment during days, upon one of themselves. the proteid was derived exclusively from vegetable food. the food consisted of bread, lentils, haricots, potatoes, carrots, chestnuts, endives, apples, oranges, preserves, sugar, starch, butter, chocolate and wine. at the commencement, the day's food contained . grammes of nitrogen = . proteid, which was gradually diminished. on the th day . g. n. = . g. proteid was reached; during this time less n. was eliminated, indicating that the proteid food was in excess of that required for the wear and tear of the body. as the quantity of nitrogenous food was diminished almost daily, the n. eliminated was found to diminish also. this latter was in slight excess of that absorbed; but when a day or two's time was allowed, without further reduction in the food, the body tended to adjust itself to the dimished supply, and there was an approximation of income and expenditure. the smallest quantity of food was reached on the nd day with . n. = . proteid, which was obviously too little, as . n. = . proteid was eliminated. on the st day . n. = proteid was injested, and . n. was eliminated. the inference drawn from the research is that about grammes of proteid per day was sufficient. the weight of the body remained practically constant throughout, and the subject did not suffer inconvenience. of course the full amount of calories was kept up; as each succeeding quantity of the proteid was left off, it was replaced by a proper quantity of non-nitrogenous food. these experiments were carried out in the usual approved scientific manner. it may, however, be urged against any generalised and positive conclusions as to the minimum quantity of proteid required for the body, being drawn from such experiments, that the period covered by them was much too short. a prolonged trial might have revealed some obscure physiological derangement. we are quite justified in concluding that the usual, so-called "standard dietaries" contain an unnecessarily large proportion of proteid. in some practical dietaries, grammes and under have seemed enough; but for the ordinary adult man, who has been accustomed to an abundance of proteid, and whose ancestors have also, it is probably advisable not to take less than or grammes per day ( - / to ounces). if it is desired to try less, the diminution should be very gradual, and a watch should be kept for any lessening of strength. some comments may now be made upon the table of dietaries. that of the london sewing girl contained grammes of proteid, which should have been ample, according to some of the authorities we have given; yet she was badly nourished. the food was doubtless of bad quality, and it appears deficient in carbo-hydrates; this latter is shown by the low number of calories. the long hours and unhealthy conditions of work, and not a deficiency of food constituents, is probably the cause of the bad health of such persons. there is no reason to think the proteid insufficient, although some persons have said as much. we have no particulars of the german vegetarians, but the calories appear satisfactory. in the poor german labourer's family the calories are too low. in dr. t.r. allinson's experiment on a wheatmeal dietary, it will not do to assume that less than grammes of proteid would have been insufficient. it is probable that a smaller quantity of proteid would have been enough if the fat and carbohydrates had been increased. the calories are below the usual standard. in the succeeding example the calories are considerably higher, being not far from the usual standard, yet grammes of proteid sufficed. it is a common error to place an undue value on the proteids to the extent of overlooking the other constituents. dr. alexander haig in "diet and food," p. , cites the case of a boy aged , fed on - / pints of milk per day. the boy lost weight, and dr. haig is of opinion that the quantity of milk was very deficient in proteid; more than twice as much being required. - / pints of milk contain about grammes of proteid, whereas, according to the usual figures ( x / ) a boy of this age requires g. this quantity of g. is however, higher, allowing for the boy's age, than that in several of the dietaries we have given in our table. a little consideration will show that dr. haig has overlooked the serious deficiency of the milk in the other constituents, which accounts for the boy's loss of weight. the quantity of milk contains only about g. of total solid matter, whilst g. is the necessary quantity. milk is too rich in proteid matter to form, with advantage, the sole food of a human being. human milk contains much less in proportion to the other constituents. the old doctrine enunciated by justus von liebig was that proteid matter is the principal source of muscular energy or strength. he afterwards discovered and acknowledged his error, and the subject has since been thoroughly investigated. the makers of meat extracts and other foods, either from their own ignorance of modern research or their wish to take advantage of the lack of knowledge and prejudice of the public, call proteid matter alone nourishment. the carbo-hydrates and fats are equally entitled to be called nourishment. our reason for devoting so much space to the consideration of the quantity of proteid matter required, is that in the opinion of many eminent writers it is the crux of vegetarianism. they have stated that it is impossible to obtain sufficient from vegetable foods alone, without consuming an excessive quantity of carbo-hydrates. we will summarise the argument as given in kirke's physiology, as edited by morrant baker, a standard work, and which is repeated in furneaux's "animal physiology," a book which is much used in elementary science schools: "the daily waste from the system amounts to, carbon , grains (or grammes), and nitrogen, grains (or grammes). now let us suppose a person to feed on bread only. in order to obtain the necessary quantity of nitrogen to repair this waste he would have to eat nearly - / lbs. daily.... he would be compelled to take about double the quantity of carbon required in order to obtain the necessary weight of nitrogen.... next, let us suppose that he feeds on lean meat only. then, in order to obtain the necessary quantity of carbon, he must eat no less than - / lbs. daily.... in this case we notice a similar waste of nitrogen, the removal of which would give an undue amount of work to the organs concerned.... but it is possible to take such a mixed diet of bread and meat as will supply all the requirements of the system, and at the same time yield but little waste material." (these extracts are from furneaux, the next is from kirke. the figures and argument is the same in each, but we have chosen those sentences for quotation which are the briefest and most suitable; certain calculations being omitted.) "a combination of bread and meat would supply much more economically what was necessary ... so that / lbs. of meat, and less than lbs. of bread would supply all the needful carbon and nitrogen with but little waste. from these facts it will be plain that a mixed diet is the best and most economical food for man; and the result of experience entirely coincides with what might have been anticipated on theoretical grounds only." professor huxley, in his "elementary physiology" uses almost the same figures and argument. the adoption of this high proteid or nitrogen figure would lead to some ridiculous conclusions. one writer states that eggs would contain sufficient flesh forming substance for a day's ration, but a very much larger quantity would be required to supply enough carbon. on the other hand, professor church says that, no less than lbs. of pears would have to be eaten per day, to supply the necessary quantity of nitrogen; although the carbon would be in excess. the curious may calculate the proper quantity of each that would make a theoretically perfect dietary. people are apt to assume that what they themselves eat, or what their class, race, or nation eat, is the proper and necessary diet; at least as far as the elementary constituents and quantities are concerned. the error is in attempting to make a vegetarian diet, however contrary to common sense and the experience of the greater part of the earth's inhabitants, agree in composition with the ordinary lavish flesh dietary of the well-to-do european. it is significant that john bull is caricatured with a large abdomen and a coarse, ruddy, if not inflamed face, indicative of his hearty dining on flesh, coarse food and alcoholic drinks. an unhealthy short lived individual. even if we accept a high proportion of proteid, it is possible to combine purely vegetable foods so as to give the required quantity of the various constituents, without a superfluity of the carbo-hydrates. in "food grains of india," professor a.h. church shows by elaborate analyses and dietary tables, how this can be accomplished by various combinations of cereals, pulses, etc. he takes forster and voit's standard of grains of nitrogen and , grains of carbon, with a suitable deduction for the smaller weight of the indians. in his examples of daily rations he gives from to ounces of various beans, balanced by the addition of the proper quantity of rice-- to ounces, and a little oil. such a large quantity of pulse appears to us excessive, and would cause discomfort to most persons. we much doubt whether those indians who are strict vegetarians could consume such quantities. some valuable investigations were made on the diet of a family of fruitarians, at the californian agricultural experimental station, july, , by professor m.e. jaffa (bulletin ). the proportion of food, both proteid and carbo-hydrate used was surprisingly small. the research is particularly important, as the diet was not an experimental one, tried during a short period only; but that to which the family were accustomed. the family consisted of two women and three children; they had all been fruitarians for five to seven years, and made no change in their dietary during the experiment. they only had two meals a day, the food being eaten uncooked. the quantities of all the foods and other particulars are detailed in the bulletin. the first meal was at - a.m., and always consisted of nuts followed by fruits. the other meal was about p.m., when they usually ate no nuts, substituting olive oil and honey. the nuts used were almonds, brazil, pine, pignolias and walnuts; the fresh fruits were apples, apricots, bananas, figs, grapes, oranges, peaches and pears. other foods were dates, raisins, pickled olives, olive oil and honey. one person (_b_) ate a little celery and tomatoes, and another (_c_) a little cereal food. in the following table are given the average daily quantities of the food constituents in grammes:--proteids, fat, carbo-hydrate, crude fibre, value in calories and nutrient ratio. the crude fibre is classed as a carbo-hydrate and included in the calorie value, and also in calculating the nutrient ratio. pro. fat. c'r'b. fibre. cal. n. r. woman, age , weight lbs. (_a_) . woman " " " (_b_) . girl " " - / " (_c_) . boy " " " (_d_) . girl " " - / " (_e_) . girl " " " (_ee_) . the last research extended over ten days; the period during which each of the other subjects was under observation was from to days. (_a_) the tentative standard for a woman at light work calls for grammes of proteids and , calories; it is thus seen that the quantity of food eaten was far below that usually stated as being necessary. the subject, however, was a very small woman, feet in height, taking almost no physical exercise. she believed, as do fruitarians generally, that people need far less raw than cooked food. (_b_) the food eaten was even less in quantity than in the previous dietary. one reason for this was the fact that the subject was, for part of the time at least, under great mental strain, and did not have her usual appetite. even this small amount of food, judging by her appearance and manner, seemed sufficient for her needs, enabling her to do her customary housework and take care of her two nieces and nephew, the subjects of the other experiments. (_c_) this girl was given cereals and vegetables when she craved them, but her aunt says she never looks nor feels so well when she has much starchy food, and returns to her next meal of uncooked food with an increased appreciation of its superiority. the commonly accepted dietary standard for a child years old and of average activity, is not far from grammes of proteids and , calories, yet the girl had all the appearance of being well fed and in excellent health and spirits. (_d_) during the days of experiment, there was an increase in weight of pounds, due to the fact that the family had been in straitened circumstances, and the food provided was more abundant during the study. (_e_) the subject had been very delicate as a baby. she was very small for her age, being pounds under the average weight, and inches less than the average height. it is interesting to note that her only gain in weight during the past year was made during this dietary and the one immediately following. this was due to her being urged to eat all she wanted, of what she most preferred, as the food was provided by those making the study. the proteid is less than the tentative standard for a child of to years old, but the subject appeared perfectly well and was exceedingly active. she impressed one as being a healthy child, but looked younger than her age. (_ee_) the subject is the same as in the previous experiment (_e_), but after an interval of months, her seventh birthday occurred during the time. professor jaffa, who made the investigation, says:--"it would appear that all the subjects were decidedly under-nourished, even making allowance for their light weight. but when we consider that the two adults have lived upon this diet for seven years, and think they are in better health and capable of more work than they ever were before, we hesitate to pronounce judgment. the three children had the appearance of health and strength. they ran and jumped and played all day like ordinary healthy children, and were said to be unusually free from colds and other complaints common to childhood. the youngest child, and the only one who has lived as a fruitarian almost from infancy was certainly undeveloped. she looked fully two years younger than she was. still, there are so many children who are below the average in development, whose dietaries conform to the ordinary standards, that it would be unfair to draw any conclusions until many more such investigations are made." the research shows that not only is there need of a revision of the "standard" quantity of proteids, but also of the carbo-hydrates and fats. it is generally said by those who have no practical experience amongst vegetarians, that the latter require a much larger quantity of food than do those who include flesh. the truth is that vegetarians eat less, often much less. it is a common experience that vegetable food has a more staying power, and a much longer period can be allowed between meals, without the inconvenience that a flesh-eater, especially a flesh and alcohol consumer, suffers. this is due, in part at least, to its less stimulating character and its slower digestion. this fact has been shown by the success of vegetarians in feats of strength and endurance, and especially in the comparatively fresh condition in which they have finished long walking, cycling, tennis, and other matches. those who attempt to prolong their powers of endurance by flesh extracts and stimulating foods and drinks, usually finish in a very exhausted condition. the superior endurance and recovery from wounds, when compared with our english soldiers, of simple feeding men, such as the zulus, turks and japanese, has often been remarked. it is often said that vegetable food, as it contains more fibre and is slower of digestion, taxes the bodily organs more. if we attempted to eat uncooked, the more fibrous vegetables, the grains, and unripe fruit, it would be quite true, but it is not so of the ordinary food of vegetarians. a slowness of digestion does not necessarily imply a greater strain on the system. as vegetables, in particular, are for the longest period of time in the intestines, and undergo the greater part of their digestion there, a gentle and slow process of digestion in that organ may be more thorough. it may also entail less expenditure of nervous energy than if the food had been of such a stimulating character, as to be hurried along the digestive tract. digestion is for the most part a chemical process. if the food is of right kind and quantity, thoroughly masticated, assisted if necessary by cookery, and the digestive ferments are normal, digestion proceeds without any sensible expenditure or energy or consciousness of its accomplishment. there is nothing improbable in a flesh-eater requiring more food than a simple living vegetarian. his food contains more proteid, and excrementitious matter or extractives; these stimulate the digestive organs and overtax the excretory ones. generally, he is fond of condiments, salt, and elaborate cooking, often also of alcohol; if a man, probably of tobacco. he lives, as it were, at high pressure. there are on record certain experiments which appear to indicate the necessity of a large proportion of proteid, especially when the diet has been of vegetable origin. these experiments are inconclusive, because the subject has been accustomed to an ordinary flesh diet, perhaps also to alcoholic drinks. the change to a comparatively non-stimulating diet cannot be made, and the digestive organs expected to adapt themselves in a few days. perhaps not even a month or a year would suffice, for some people, and yet that same diet would suit others. in some experiments the food has not been appetising, the subject has even taken it with reluctance or even loathing; an excess of some food has been eaten which no vegetarian or anybody else would think of using in a practical dietary. sometimes persons on changing from an ordinary flesh dietary, lose weight and strength. generally, it is found that they have done little more than discontinue the flesh, without substituting suitable foods. authorities think it is from a deficiency of proteid, and recommend an addition of such foods as pulse, wheatmeal, oatmeal, eggs, milk, cheese, and such as a reference to the table of analyses, show a low nutrient ratio figure. this may also be due to an insufficiency of food eaten, owing to the comparatively insipid character of the food and want of appetite. in making a change to a vegetarian diet, such foods had better be taken that are rather rich in proteid, and that approximate somewhat in their flavour and manner of cooking to that used previously. a further change to a simpler diet can afterwards gradually be made, according to conviction, tastes and bodily adaptability. it must not be expected that a change, even an ultimately very advantageous one, will always meet with an immediate and proper response from digestive and assimilative organs which have been accustomed for many years, perhaps by inheritance for generations, to another manner of living. there are several preparations produced from centrifugalised milk--that is milk from which the butter fat has been removed, which consist chiefly of proteid. these have a value in increasing the proteid contents of foods which may be thought deficient. the addition of these manufactured products appear unnecessary, as most of our food contains an abundance of proteid, and we can easily limit the quantity or avoid altogether those that are thought defective. the later apologists for a flesh diet have had to admit that it is not a physiological necessity; but they have attempted to justify its use by a theory somewhat as follows. it is admitted, that any excess of proteid over that necessary for its special province of producing tissue, is utilised as a force-producer, in a similar manner to the carbo-hydrates. when the molecule is split up, and the carbon utilised, the nitrogen passes off in the form of urea by the kidneys. the theory propounded is that at the moment the nitrogen portion is liberated, it in some manner stimulates the living protoplasm of the nerve cells in its immediate neighbourhood to a higher state of activity. these views are given by dr. hutchison in his book on "food," but there are no substantial grounds for them. it is only prompted by a wish to excuse a cherished habit. sir william roberts, m.d., in "dietetics and dyspepsia," p. says that "high feeding consists mainly in a liberal allowance of meat, and in the systematic use of alcoholic beverages, and that low-feeding consists in a diet which is mainly vegetarian and non-alcoholic," and he proceeds to say that the high-fed classes and races display, on the whole, a richer vitality and a greater brain-power than their low-fed brethren. that "it is remarkable how often we hear of eminent men being troubled with gout, and gout is usually produced either by personal or ancestral high-feeding." we can only spare room for a few remarks on this subject. intellectual and business ability brings wealth, wealth frequently leads to the pleasures of the table, but such habits are detrimental to sustained effort and clearness of mind. the children and grandchildren of such high livers are usually common-place, intellectually, and of deteriorated physique. the aristocracy who are generally high livers, notwithstanding their great advantages of education, travel and leisure, are not as a rule famed for their intellectual gifts. in the recent war the frugal living japanese soldier has proved himself the most enduring and bravest in history; whilst the japanese officers are more resourceful and tactful than the wealthier, high-fed russian officers, with their aristocratic lineage. what is called high-feeding, is of the greatest benefit to the doctors and the proprietors of remedies for digestive and nervous disorders. food adjuncts and drugs.--in addition to the nutrients and the small quantity of indigestible fibre of which we have already written, food generally contains small quantities of substances which are difficult to classify, and whose action on the body is but imperfectly understood. many of these possess pungent or strong odours and flavours. to them, various fruits, meats, etc., owe much of their characteristic differences of taste. when pure the proteids and starches are devoid of taste. such oils and fats as are generally eaten have also but little flavour, providing they are free from rancidity and of good quality. the sugars differ from the other nutrients in possessing a more or less decided taste. the free vegetable acids also strongly affect the sense of taste, but they are only consumed in small quantities. a drug may be defined as a substance which modifies the functions of the body or of some organ without sensibly imparting nourishment. this action may be one of stimulation or of depression. a drug is taken for its medicinal action, a food adjunct for its modifying action on food. it is impossible to give a quite satisfactory definition, or to draw sharp distinctions. for example, tea, coffee, alcohol and tobacco are sometimes placed in one group, and sometimes in another, according to opinion of their action and the definition of the terms food adjuncts, drugs and poisons. the difference of grouping often depends upon intensity rather than of kind of action. if taken frequently and not in quantity sufficient to have a markedly medicinal action, such things are generally called food adjuncts or supplementary foods, although much may be said in favour of a different view. the volatile oils of mustard, caraway, cloves, etc., are used in medicine; also the alkaloids of coffee and cocoa. even honey is used as a mild laxative for infants; that is, as a drug. the difference between a drug and a poison is one only of degree. some of the most esteemed drugs have to be administered in very small quantities, or they cause death; e.g., strychnine and morphine. classifications are necessary for methodical study, and for assisting the memory in grasping large numbers of things which can be grouped together. classifications, however, are artificial, not due to natural lines of demarkation, but according to man's knowledge and convenience; hence a group is apt to approach and finally merge into another group, although on first consideration they appeared quite distinct. the disregard of this often leads to confusion and useless discussions. plants, like animals, as the result of tissue change, have certain used-up or waste matters to get out of the way. animals have special excretory organs for the purpose; waste matter remains in the flesh and blood of dead animals. in plants are found a large number of powerful volatile oils, alkaloids, bitter resins, etc. many of these are, in all probability, excretory products of no assimilative value to the plant. certain volatile oils may attract insects, and in obtaining nectar from flowers insects assist fertilisation. agreeable volatile oils and flavouring substances in fruits attract birds and animals. the eating of the fruits cause the seeds, which are uninjured by passing through the digestive system, to be disseminated over wide areas to the advantage of the plant species. on the other hand, nauseous and poisonous alkaloids, oils, resins, etc., serve as a protection against the attacks of browsing animals, birds, caterpillars, snails, etc. these nauseous substances are most abundant in the bark, husk, skin and outer parts. it is commonly supposed that the food on which each animal, including man, subsists, is especially produced by nature for the purpose. this is an error, for each species of plant and animal lives for itself alone, and protects itself, with more or less success, against destruction by its competitors and enemies. each species of animal selects from its surroundings such food as is most suitable. such food may not be theoretically perfect; that is, it may not contain the maximum of nourishment free from innutritious matter; but during the long period of evolution, each species of animal has become possessed of organs suited to its environment. if to such animals be given food containing less indigestible matter, or food which is more readily digested by laboratory tests made independently of the living animal, their digestive system will be thrown out of gear, become clogged up or refuse to work properly, just as the furnace of a steam boiler, made to burn coal, will act badly with wood or petroleum. many scientific men have overlooked this fact, and have endeavoured to produce food substances for general consumption, in the most concentrated and soluble form, thinking such food would be more easily assimilated. the volatile and essential oils are contained in minute quantity in a very large number of animal and vegetable foods. they contribute in part to the flavour of fruits. they are the cause of the pungency and aroma of mustard, horse-radish, cloves, nutmegs, cinnamon, caraway seeds, mint, sage and other spices. onions contain a notable quantity. when extracted the essential oils become powerful drugs. in moderate quantities they are stomachic and carminative, in larger quantities irritant and emetic. condiments and spices not only add flavour to food, but stimulate the secretion of gastric juice and peristaltic movement. the alkaloids most used are those of tea, coffee, kola-nut, cocoa, coca, tobacco and opium. although the two last are generally smoked, they must be classed amongst the food adjuncts. it is of little consequence whether their active principles enter the body by the mouth and saliva or the lungs; their action on the blood and nervous system is the same. the extractives, as they are called, comprise a number of bodies of varying nature. they especially exist in flesh and flesh extracts. amongst these are the purins. they will be treated at greater length hereafter. alcohol is to some extent a true food, but its stimulant and other action quite overshadows any food value it may possess. there are other bodies such as the resins and bitters. the active principle of indian hemp is a resin. there is a great difference of opinion as to the extent to which stimulants may advantageously be used. it is remarkable that amongst nearly all nations, either alcohol in some form or one of the stronger alkaloids is in common use. from this fact it is sometimes argued that stimulants must supply a physiological need. the same method of reasoning will apply with greater force to the use of condiments. such conclusions appear to us to be scarcely warranted. if the extensive or even universal practice of a thing proves its necessity, then has there been justification, either now or in the past, for war, lying, avarice and other vices. it is strange that drugs differing so greatly in their immediate and obvious effects as, for example, alcohol and opium, or coffee and tobacco should be used. should it he said that only some of the much used stimulants are useful, there is an end to the argument based on their universal use. there is no doubt that the use of stimulants in more than very small quantities is distinctly injurious, and it is difficult to see what physiological advantage there can be in their habitual use, to what is vaguely called a moderate extent. sometimes they are taken for a supposed medical necessity, and where taste attracts, little evidence satisfies. those in the habit of taking them, if honest, must confess that it is chiefly on account of the apparent enjoyment. the ill-nourished and the depressed in body and mind crave most for stimulants. a food creates energy in the body, including the nervous system, and this is the only legitimate form of stimulation. a mere stimulant does not create but draws on the reserve forces. what was latent energy--to become in the natural course gradually available--under stimulation is rapidly set free; there is consequently, subsequent depletion of energy. there may occasionally be times when a particular organ needs a temporary stimulus to increased action, notwithstanding it may suffer an after depression; but such cases are so rare that they may be left out of our present argument, and stimulants should only be used, like other powerful drugs, under medical advice. in the last years the use of alcohol by the medical profession has steadily diminished, its poisonous properties having become more evident. there is a general similarity in the effects of stimulants on the digestive and nervous systems. the most largely used stimulant is ethyl alcohol, and as its action is best known, it may be useful to name the principal effects. alcohol in the form of wine and spirits, in small quantities, first stimulates the digestive organs. large quantities inflame the stomach and stop digestion. (beer, however, retards digestion, altogether out of proportion to the alcohol it contains.) alcohol increases the action of the heart, increases the blood pressure, and causes the vessels of the whole body to dilate, especially those of the skin; hence there is a feeling of warmth. it the person previously felt cold he now feels warm. the result of the increased circulation through the various organs is that they work with greater vigour, hence the mental faculties are brightened for a time, and the muscular strength seems increased. the person usually feels the better for it, though this is not always the case; some have a headache or feel very sleepy. it has been repeatedly proved that these good results are but transitory. the heart, although at first stimulated, is more exhausted after the action of the alcohol has passed away than it was at first. this is true of all the organs of the body which were stimulated. in consequence of the dilatation of the blood vessels of the skin, an unusual quantity of heat is lost and the body is cooled. after taking alcohol persons are less able to stand cold. when overtaken by snowstorms or subjected to excessive or prolonged cold, it has often happened that those who resorted to spirit drinking have succumbed, whilst the others have survived. insurance statistics have conclusively shown that teetotallers are longer livers than the so-called moderate drinkers. the terrible effects on both body and mind of the excessive drinking of alcohol, or the use of other strong stimulants or narcotics, are too obvious to need allusion to here; we are only concerned with what is vaguely called their moderate use. the stimulation produced by tea and coffee is in some respects like that of alcohol. the heart is stimulated and the blood pressure rises. the kidneys are strongly affected in those unaccustomed to the drug, but this ceases after a week or more of use. their chief effect is on the brain and nervous system. many have boasted that they can take of what they call the good things of life to their full, without any bad effect, and looking over a few years, or even many years, it seems a fact. some of us have known of such men, who have been esteemed for their joviality and good nature, who have suddenly broken down at what should have been a hearty middle life. on the other hand there are men who were badly equipped for the battle of life, with indifferent constitutions, who never had the buoyancy and overflow of animal spirits, but who with care have long outlived all their formerly more robust but careless companions. simple versus highly-flavoured foods.--it is very difficult to decide to what extent condiments and flavourings should be used. these have stimulating properties, although differing from the more complex properties of alcohol and the alkaloids. the great differences in the dietetic practices of nations does not appear to be in conformity with any general rule. it varies with opportunity, climate and national temperament; though doubtless the national temperament is often due in part to the dietetic habits. some races are content with the simplest foods, large numbers subsist chiefly on rice, others on the richer cereals, wheat, oatmeal, etc., and fruit. on the other hand there are races who enjoy stronger flavoured food, including such things as garlic, curry, pickles, pepper, strong cheese, meat extracts, rancid fats, dried and smoked fish, high game or still more decomposed flesh, offal and various disgusting things. the greenlanders will eat with the keenest appetite, the half-frozen, half-putrid head and fins of the seal, after it has been preserved under the grass of summer. in burmah and sumatra a mess is made by pounding together prawns, shrimps, or any cheap fish; this is frequently allowed to become partially putrid. it is largely used as a condiment for mixing with their rice. numerous examples of this sort could be given. there is scarcely anything that it is possible to eat, but has been consumed with relish by some tribe or other. the strongest flavoured, and to our minds most disgusting foods are eaten by the least intelligent and most brutal races. it is hunger that compels the poor african bushman to eat anything he can get, and the hottentot not only the flesh, but the entrails of cattle which die naturally, and this last he has come to think exquisite when boiled in beast-blood. all this shows a wonderful range of adaptability in the human body, but it would not be right to say that all such food is equally wholesome. the most advanced and civilised races, especially the more delicately organised of them are the most fastidious, whilst it is the most brutal, that take the most rank and strongly flavoured foods. even amongst the civilised there are great differences. the assimilative and nervous systems can be trained to tolerate injurious influences to a remarkable degree. a striking example is seen in the nausea commonly produced by the first pipe of tobacco, and the way the body may in time be persuaded, not only to tolerate many times such a quantity without manifesting any unpleasant feelings, but to receive pleasure from the drug. opium or laudanum may be taken in gradually increasing quantities, until such a dose is taken as would at first have produced death, yet now without causing any immediate or very apparent harm. nearly all drugs loose much of their first effect on continued use. not only is this so, but a sudden discontinuance of a drug may cause distress, as the body, when free from the artificial stimulation to which it has become habituated, falls into a sluggish or torpid condition. for the enjoyment of food two things are equally necessary, a healthy and keen appetite and suitable food; without the first no food, however good and skilfully prepared, will give satisfaction. the sense of taste resides in certain of the papilloe of the tongue, and to a much less degree in the palate. tastes may be classified into sweet, bitter, acid and saline. sweet tastes are best appreciated by the tip, acid by the side, and bitter by the back of the tongue. hot or pungent substances produce sensations of general feeling, which obscure any strictly gustatory sensations which may be present at the same time. to affect the taste the food must enter into solution. like the other senses, taste may be rendered more delicate by cultivation. flavours are really odours, and the word smell would be more appropriate. for example, what we call the taste of an onion, the flavour of fruit, etc. (independent of the sweetness or sourness of the fruit) is due to the nose. much has been written on the necessity of making food tasty, so as to stimulate the appetite and digestion. it is urged that unless this is done food will not be eaten in sufficient quantity. innumerable receipts (some very elaborate) have been published for this purpose. all this is supposed to increase the enjoyment of food. the anglo-saxon race--the race whose dietary is the most elaborate--is especially subject to digestive derangements, and without good digestion and the consequent healthy appetite, no food will give full gustatory pleasure. the most wholesome food, and that which can be eaten most frequently without weariness, is mildly flavoured and simply prepared. plain bread is an example; whereas sweet bread, currant bread, etc., though agreeable in small quantity, or as an occasional delicacy, soon palls on the appetite. rice is the poorest and mildest flavoured of the cereals, it is therefore often, perhaps generally, made more tasty by the addition of fish, curry, etc. the bulk of the chinese live on rice, with the exception of only or ounces of fish per day, and they are a fine, big and strong race. the japanese labourer lives on similar food. in india rice is the food most in use, though many other cereals are eaten there. other races live chiefly on fruits. it appears that the digestive organs will perform their functions perfectly with the mildest flavoured food. there is nothing surprising in this. the strongest, most intelligent, and largest animals are those which feed on grass, herbs and fruits. even the african lion is no match for the gorilla. the lion and tiger are capable of great strength, but they cannot put it forth for long periods as can the herbivora. our most useful animal, the horse, can exert much more muscular energy, weight for weight, than any of the carnivora. the cost of feeding one of the herbivora is much less than that of one of the carnivora of the same weight. this is so whether we take the cost of purchasing the food; or the expenditure of time, labour and energy on the part of man or of natural forces in the production of the food. herbs, roots, corn and fruit are produced much more abundantly and freely than the corresponding quantity of sheep, deer, etc., on which the carnivora feed. the restlessness, craving for novelty, and love of excitement, so characteristic of the anglo-saxon, and to a less extent of some other european races, has its correspondence in the food of these races. highly-seasoned and nitrogenous foods act as a stimulant and favour spasmodic, and for a time perhaps, great intellectual and physical exertion, with a succeeding period of exhaustion. simpler food favours long, sustained, uniform muscular strength, clearness of intellect, and contentment. let no one misunderstand us; we do not assert that all who live on simple food have either clear intellects or are contented, because there are other factors besides food, but that such qualities are more easily retained or obtained under that condition. it is well known that the over-fed and badly fed are the most irritable and discontented those living on a stimulating dietary consisting largely of flesh have their chief successes in feats of short duration. simple and abstemious living individuals or races excel in laborious work requiring endurance over long periods, such as long walking, cycling, and other athletic feats and long military campaigns. the digestive and assimilative organs need the food constituents of which we have written, in proper proportion and quantity, and in a fairly digestible condition. within these very wide and comprehensive limits, the organs can be trained. very much of the great difference in food is due to the non-essential flavouring and stimulating part, rather than to that part which is essential and nourishing. what is the best, interests but few; whilst what is at present the pleasantest, influences the many. the ego, the superphysical conscious and reasoning entity should rule its material body, its temporary vehicle. the body, being the servant of the ego, just as a horse, dog, or other of the lower animals recognises its master, becomes a docile subject. the body can be led into good habits nearly as easily as into bad ones; often more easily, as bad habits are sometimes painfully acquired. the body being once habituated to certain movements, conditions, foods or drinks, within reasonable limits, derives pleasure therefrom and resists change. it is only when the food, etc., transgresses certain elementary principles, that the result is more or less painful. we may on scientific principles condemn flesh-foods, stimulants and elaborately prepared foods; but after ruling all this out, there is still left a very great variety of foods and methods of preparing them: hereon each individual must form his own opinion. of the foods thus left, the same kind is not equally suitable to everyone, nor even to the same person at different periods. a delicately balanced, fine-grained, high-toned mind and body responds to every tender influence, and is painfully jarred by that which is coarse. to such, fruits and delicately flavoured and easily digested foods are doubtless best and conducive to purity and clearness of thought. a coarse-grained, badly poised, roughly working body and spirit, is non-responsive except to loud or coarse impulses; and such a one's appetite is gratified, not by simple but by coarsely seasoned foods. a person who is accustomed to a stimulating dietary of flesh-foods, especially if well-seasoned, finds a simple diet unsatisfying. should such persons dine off simple vegetarian food, there is a tendency to over-eating. the less stimulating food fails to rouse the digestive organs and to appease the appetite; although an ample supply of nourishment be consumed. this is the reason why so many imagine that it is necessary to eat a larger quantity of food if it be vegetable. should a distressing fulness and flatulence result from their over-feeding, they lay the blame to the vegetarian dietary instead of to themselves. most persons, on changing to a vegetarian dietary, commence by imitating flesh dishes in appearance and flavour and even in the names. there is the additional inducement that the food may be attractive and palatable to friends who lack sympathy with the aesthetic and humane principles of the diet. after a while many of them incline to simpler flavoured foods. they revert to the unperverted taste of childhood, for children love sweets, fruits, and mild-flavoured foods rather than savouries. one who loves savouries, as a rule, cares much less for fruits. by compounding and cooking, a very great variety of foods can be prepared, but the differences in taste are much less than is usually, supposed. the effect of seasoning instead of increasing the range, diminishes it, by dulling the finer perception of flavours. the predominating seasoning also obscures everything else. the mixture of foods produces a conglomeration of tastes in which any particular or distinct flavours are obscured, resulting in a general sameness. it is often stated that as an ordinary flesh-eater has the choice of a greater range of foods and flavours than a vegetarian, he can obtain more enjoyment, and that the latter is disagreeably restricted. certainly he has the choice, but does he avail himself of it to any considerable extent? no one cares to take all the different kinds of food, whether of animal or vegetable that are possible. of edible animals but a very few kinds are eaten. a person who particularly relishes and partakes largely of flesh-foods will reject as insipid and unsatisfying many mild-flavoured foods at one end of the scale. the vegetarian may abstain from foods at the opposite end of the scale, not always from humane reasons, but because they are unpleasant. thus there may be little to choose between the mere range of flavours that give enjoyment to each class of persons. the sense of taste is in its character and range lower than the sense of sight and hearing. the cultivation of the taste for savouries seems to blunt the taste for fruits and the delicate foods. the grass and herbs on which the herbivora subsist, seems to our imagination of little flavour and monotonous; but they eat with every sign of enjoyment, deliberately munching their food as though to get its full flavour. in all probability they find a considerable range of flavours in the great varieties of grasses commonly found together in a pasture. our elaborate cooking customs entail a vast amount of labour. they necessitate the cost, trouble and dirt from having fires in great excess of that required for warmth: the extra time in preparing, mixing and attending to food which has to be cooked: and the large number of greasy and soiled utensils which have to be cleaned. cooked savoury food is generally much nicer eaten hot, and this necessitates fires and attention just previous to the meal. we have already said that soft cooked food discourages mastication and leads to defective teeth. our elaborate cookery is mainly due to our custom of eating so largely of flesh, whilst the eating of flesh would receive a great impetus on the discovery of the art of cooking. flesh can only be eaten with relish and with safety when cooked. such a large proportion of it is infected with parasites, or is otherwise diseased, that it would he dangerous to eat it raw, even were it palatable in such a state. in those countries where man eats flesh in a raw or semi-cooked form, parasitic diseases are common. there is not the least doubt that our habit of eating so much cooked food is responsible for much over-eating, hasty eating, dyspepsia and illness. in regard to the making of bread, porridge, and many other comparatively simple prepared foods, the advantages of cooking seem overwhelmingly great. with our present imperfect knowledge and conflicting opinions, it is impossible to arrive at any satisfactory conclusion, and the whole question requires careful and impartial investigation. experiments have been made with animals, chiefly pigs, with cooked and uncooked clover, hay, corn, meal, etc. (u.s. department of agriculture). it was found that the food was more or less diminished in digestibility by cooking. at least separate series of experiments with pigs in different part of the country have been reported. in of these trials there has been a positive loss from cooking the food. the amount of food required to produce in the animal a pound gain in weight was larger when the food had been cooked than when it was given raw. in some cases, the increased quantity of food required after cooking was considerable. those who live on uncooked food contend that a smaller quantity of nourishment is required. as uncooked food requires more mastication and is eaten more slowly, there is a better flow of saliva and time is given for the digestive organs to be gradually brought into complete action, and finally for the appeasing of the appetite. in the case of the members of the fruitarian family, whose food was uncooked, and of whom we have previously written, the quantity of nutriment taken was much less than that thought necessary, even after making full allowance for their small stature and weight. meat extracts.--justus von liebig, the great german chemist, was the first to attempt to make these on the commercial scale. he described a method in , and this not proving satisfactory, another one in . he stated that the only practicable plan on a manufacturing scale, was to treat the chopped flesh with eight to ten times its weight of water, which was to be raised to ° f. in another passage he says it is to be boiled for half-an-hour. after straining from all the undissolved meat fibre, etc., and carefully cleansing from all fat, the decoction is to be evaporated to a soft extract; such a preparation is practically free from albumin, gelatin and fat; all the nutritive principles except the saline matter having been extracted. liebig states that pounds of meat are required to produce pound of extract. in , he wrote "neither tea nor extract of meat are nutritive in the ordinary sense," and he went on to speak of their medicinal properties. druit, in , in describing the effect of a liquid preparation of meat, states that it exerted a rapid and stimulating action on the brain, and he proposed it as an auxiliary and partial substitute for brandy, in all case of great exhaustion or weakness attended with cerebral depression or despondency. in like manner, a feast of animal food in savages, whose customary diet was almost exclusively vegetable, has been described by travellers as producing great excitement and stimulation similar to that of intoxicating spirits. similar effects have been observed from a copious employment of liebig's extract. voit asserts, from the results of his experiments, that extract of meat is practically useless as a food, and other authorities are quite of the same opinion, although they may value it as a stimulant and drug. _the extra pharmacopæia_, , states that "liebig's extract or lemco consists of creatin, creatinin, globulin and urea, with organic potash and other salts. it has been much over-estimated as a food either for invalids or healthy persons; still it is often valuable as a flavouring to add to soups, beef-tea, etc., and it is a nerve food allied to tea." meat extracts stimulate the action of the heart and the digestive processes, but as in the case of other stimulants there is a succeeding period of depression. the _british medical journal_ says that the widespread belief in the universal suitability of concentrated beef-tea is frequently responsible for increasing the patient's discomfort, and is even capable in conditions of kidney inefficiency, of producing positive harm. some of the meat bases, the leucomaines, have been found to possess marked poisonous effects on the body. the manfacturers of meat extracts continue to mislead the public by absurdly false statements of the value of their products. they assert that their extracts contain the nutritive matter of , or times their weight of fresh meat, or that one or two meat-lozenges are sufficient for a meal. one company, asserts by direct statement, or imply by pictorial advertisement, that the nutritive matter in an ox can be concentrated into the bulk of a bottle of extract; and another company that a tea-cup full is equivalent in food value to an ox. professor halliburton writes: "instead of an ox in a tea-cup, the ox's urine in a tea-cup would be much nearer the fact, for the meat extract consists largely of products on the way to urea, which more nearly resemble in constitution the urine than they do the flesh of the ox." professor robert bartholow has also stated that the chemical composition of beef-tea closely resembles urine, and is more an excrementitious substance than a food. those whose business it is to make a pure meat-broth, for the purpose of preparing therefrom a nutrient for experimenting with bacteria, cannot fail to recognise its similarity both in odour and colour to urine. little consideration is needful to show the untruthfulness and the absurdity of the statements made by manufacturers as to the food value of these extracts. fresh lean beef contains about per cent. of solid nutriment and per cent. of water. if lean beef be desiccated, one pound will be reduced to four ounces of perfectly dry substance; this will consist of about per cent. of proteid matter and nearly per cent. of fat including a little saline matter and the extractives. this is as far as it is possible to concentrate the beef. if it were possible to remove, without interfering with the nutritious constituents, the membraneous matter, the creatin, creatinine and purin bodies, we should reduce it to a little less than four ounces. it is very remarkable that the most nutritious matter of the beef, the muscle substance or proteid and the fat, are rejected in making liebig's extract, whilst the effete or waste products are retained. in bovril and some other preparations, some meat fibre has been added with the object of imparting a definite food value. hence in some advertisements, now withdrawn, it was alleged that the preparations were immensely superior in nutritive value to ordinary meat extracts. the bovril company extensively circulated the following:--"it is hard for ladies to realise that the beef tea they make at home from the choicest fresh beef contains absolutely no nourishment and is nothing more than a slight stimulant. it is so, however, and many a patient has been starved on beef tea, whether made from fresh beef or from the meat extracts that are sold to the public. from these bovril differs so much that one ounce of its nutritious constituents contains more real and direct nourishment than fifty ounces of ordinary meat extract." if analyses of meat extracts are referred to, it will be seen that the principal part of bovril is the meat bases and other things common to all such extracts, and which the company in their circular so emphatically condemn. if the meat fibre, which is the principal, if not the sole difference, is the only nourishing constituent, it is difficult to see the advantage over ordinary beef, which can be procured at a very small proportionate cost. concerning this added meat fibre, c.a. mitchell, in "flesh foods," writes: "as this amounts to at most some or per cent., it is obvious that a large quantity of the substance would be required to obtain as much unaltered proteid as is contained in an egg. on the other hand, it has been pointed out that there is nothing to show that flesh powder suspended in meat extract is more digestible than ordinary flesh in the same fine state of division, whilst the amount of flesh bases, the principal stimulating agents, is correspondingly reduced." concerning added albumin and meat fibre, a.h. allen, in "commercial organic analysis," vol. iv., writes: "the amount of these constituents present in such a quantity of meat extract as is usually, or could be, taken at a time, is too insignificant to give it any appreciable value as nutriment." notwithstanding such statements by analysts and others, bovril is advertised to contain "the entire nourishment of prime ox-beef." the great extent of the extract of meat trade is shown by a circular issued by the lemco and oxo company. they give the number of their cattle killed since as , , ; stock of cattle , ; employees in works, farms and branches, , . this is only one out of many such companies. it is a sad thing that myriads of animals should be slaughtered with all the horrible and brutalising surroundings of the slaughter-house to such a purpose--the nutritious matter being nearly all wasted. reliance on these extracts is responsible for much sickness and death. instead of their preventing colds, influenza, and other complaints as is professed, they predispose to them by overloading the body with waste products, taxing the excretory organs and reducing the vitality. the following analyses of meat extracts are by otto hehner:-- gela- albu- meat water. fat. tin. min. fibre. liebig co.'s extractum carnis . . . -- . armour's extract of meat . . . -- -- brand & co.'s extractum carnis . . . -- . brand & co.'s meat juice . . . . -- brand & co.'s essence of beef . . . -- -- valentine's meat juice . . . . -- bovril company's fluid beef . . . -- . bovril for invalids . . . -- . albu- pep- meat moses. tones. bases. ash. liebig co.'s extractum carnis . . . . armour's extract of meat . . . . brand & co.'s extractum carnis . . . . brand & co.'s meat juice . . . . brand & co.'s essence of beef . . . . valentine's meat juice . . . . bovril company's fluid beef . . . . bovril for invalids . . . . some of the "liebig's extract of meat" so called, contains yeast extract; some even, is almost entirely, if not altogether made from yeast. the latter can be manufactured at a very low cost from brewers' and distillers' waste products, and there is a strong incentive for unscrupulous dealers to substitute it secretly. artificial meat extracts prepared from yeast have the appearance and taste of meat extracts, but some, at least, have a considerably sharper flavour. in one method of manufacture common salt is added, and this renders it unfit for use in more than very small quantities as a flavouring. j. graff has made analyses of ten yeast extracts, and contrasted them with meat extracts (see _analyst_ , page ), and says, "it will be seen that the chemical composition of yeast extract does not greatly differ from that of meat extract." yeast extracts contain purin bodies, and are probably equally as injurious as meat extracts. such strong and rank flavours (the odour is suggestive to us of putrefaction) should be discouraged by those who would cultivate a refined taste in food. flesh bases and waste products.--as the result of destructive metamorphosis or the wearing out of the body, there remain certain waste products which have to be expelled as soon as is possible. their retention and accumulation would soon produce death. a part is expelled by the lungs as carbon-dioxide, or as it is generally though less correctly termed, carbonic acid. upon the breaking down of the complex proteid and other nitrogenous matter, the nitrogen is left in comparatively simple combinations. these effete nitrogen compounds are commonly termed flesh bases or nitrogenous extractives. they exist in small quantity in flesh meat, but are concentrated and conserved in the making of beef-tea or beef-extract. the spleen, lymphatic and other glands, and especially the liver, break these down into still simpler compounds, so that the kidneys may readily separate them from the blood, that they may pass out of the body. by far the largest part of this waste nitrogen is expelled from the bodies of men and many other mammals in the form of urea. pure urea is an odourless transparent crystalline substance, of cooling saline taste like nitre. it is soluble in an equal volume of water, and is expelled from the body with great ease. in the herbivora the nitrogenous waste takes the form of another body called hippuric acid. the nearly solid light-coloured urinary excretion of birds and serpents consists of urates; this is uric acid in combination with alkalies. in man, in addition to the urea excreted, there is also a little hippuric and uric acid or compounds of these. uric acid is a transparent colourless crystalline body almost insoluble in water but soluble as urates in the presence of alkalies. as deposited from urine it is of a dull red sand-like appearance, as it has a great affinity for any colouring matter that is present. it is only possible to make a brief reference to the chief organic bases. the xanthine bases are closely related to uric acid. some of these occur in small quantity in the urine and animal tissues, others, such as caffeine, occur in plants. creatine is a constant constituent of muscle substance. in fowl's flesh there is said to be . per cent., in cod-fish . per cent., and in beef . per cent. creatinine is produced from creatine with great facility; it exists in urine. both creatine and creatinine are readily soluble in water. a series of bases, closely allied to creatinine have been isolated from the flesh of large animals by a. gautier; they are known as gautier's flesh bases. when administered to animals, these act more or less powerfully on the nerve centres, inducing sleep and in some cases causing vomiting and purging in a manner similar to the alkaloids of snake venom, but less powerfully than the ptomaines. these bases are formed during life as a result of normal vital processes and are termed leucomaines. another class of bases of an alkaloidal nature, are termed ptomaines; these differ from the leucomaines, being produced by putrefactive or bacterial agency from dead flesh. the poisoning which has occasionally resulted from the eating of sausages, pork-pies, tinned meats, etc., is due to their having contained ptomaines. such quantities of waste products as are produced in the healthy body are excreted with ease, but it is otherwise in certain diseases. either specially noxious substances are produced, or the usual substances are in excessive quantity and not eliminated with sufficient rapidity; in consequence the body is poisoned. those who eat largely of flesh, introduce into their system the excretory matter contained therein, which super-added to the excretory matter resulting from the vital processes of the body puts an unusual and unnatural strain upon the liver and kidneys. it has been observed, that the eating of the flesh of some trapped animals has produced severe symptoms of poisoning. the pain and horror of having a limb bleeding and mangled in a most cruel steel trap, the struggles which only add to the misery, slowly being done to death during hours or even days of torture, has produced in their bodies virulent poisons. leucomaine poisons have also been produced by the violent and prolonged exertions of an animal, fleeing from its pursuers, until its strength was completely spent. cases are also known, where a mother nursing her infant, has given way to violent anger or other emotion, and the child at the breast has been made violently ill. we must not expect the flesh of any hunted or terrified animals to be wholesome. animals brought in cattle ships across the atlantic, suffer acutely. after rough weather they will often arrive in a maimed condition, some being dead. to this is added the terror and cruelty to which they are subjected whilst driven by callous drovers, often through a crowded city, to the slaughter house to which they have an instinctive dread. it is only to be expected that the dead flesh from such animals, should contain an unusually large quantity of the more poisonous flesh bases. purin bodies.--the term purin has been applied to all bodies containing the nucleus c_{ }n_{ }. it comprises the xanthine group and the uric acid group of bodies. the principal purins are hypoxanthin, xanthin, uric acid, guanin, adenin, caffeine and theobromine. purins in the body may either result from the wear and tear of certain cell contents, when they are called endogenous purins; or they are introduced in the food, when they are distinguished as exogenous purins. these purins are waste products and are readily converted into uric acid. the production of some uric acid by tissue change is, of course, unavoidable; but that resulting from the purins in food is under control. an excess of uric acid is commonly associated with gout and similar diseases. the morbid phenomena of gout are chiefly manifested in the joints and surrounding tissues. the articular cartilages become swollen, with ensuing great pain. there is an accumulation of mortar like matter about the joints. this is calcium urate (not sodium urate as is generally stated). these nodular concretions are called tophi or chalkstones. very many are the hypotheses which have been propounded on the cause of gout and the part played by uric acid; many have had to be discarded or greatly modified. though much light has recently been thrown on the subject, there remains much that is obscure. the subject is one which is surrounded with great difficulties, and would not be suitable for discussion here, were it not for the following reason: certain views on uric acid as the cause of gout and several other diseases, are at the present time being pushed to the extreme in some health journals and pamphlets. unfortunately many of the writers have very little knowledge, either of chemistry or physiology, and treat the question as though it were a simple one that had been quite settled. our purpose is to clear the ground to some extent, for a better understanding of its fundamentals, and to warn against dogmatism. our remarks, however, must be brief. it is undeniable that great eaters of meat, especially if they also take liberally of alcoholic drinks, are prone to diseases of the liver and kidneys, about or soon after the time of middle life. flesh meat contains relatively large quantities of purins. purins are metabolised in the body to uric acid, about half of the uric acid produced in the body disappears as such, being disintegrated, whilst the other half remains to be excreted by the kidneys. one view is that whilst the organs of the body can readily dispose of its endogenous uric acid, or that produced by its own tissue change, together with the small amount of uric acid derived from most foods, the organs are strained by the larger quantity introduced in flesh-food or any other food rich in purins: that there is an accumulation in the system of some of this uric acid. vegetable foods tend to keep the blood alkaline, flesh possesses less of this property; alkalinity of the blood is thought to be favourable to the elimination of uric acid, whilst anything of an acid nature acts contrarily. dr. alexander haig writes "i consider that every man who eats what is called ordinary diet with butcher's meat twice a day, and also drinks acid wine or beer, will, by the time he is , have accumulated to grains of uric acid in his tissues, and possibly much more; and about this time, owing to the large amount of uric acid in his body, he will probably be subject to attacks of some form of gout or chronic rheumatism." dr. haig ascribes to the presence of uric acid in the system, not only gout and rheumatism, but epilepsy, hysteria, mental and bodily depression, diseases of the liver, kidneys, brain, etc. the opinion of the majority of eminent medical men, during recent years, is that uric acid is not a cause, but a symptom of gout, that uric acid is not an irritant to the tissues, and that it is readily excreted in the healthy subject. some of the reasons for this latter and against the previously stated hypothesis, are as follows:--birds very rarely suffer from gout--the nodular concretions, sometimes found about their joints and which have been ascribed to gout, are of tuberculous origin--yet their blood contains more uric acid than that of man, and the solid matter of their excretion is mainly urates. if uric acid caused gout we should expect the disease to be common in birds. it is a remarkable fact that the waste nitrogen should be excreted in the form of uric acid or urates from such widely differing classes of animals as birds and serpents. birds have a higher body temperature than man, they are very rapid in their movements and consume a large amount of food proportionate to their weight. they live, as it were, at high pressure. serpents, on the other hand, have a low body temperature, they are lethargic and can live a long while without food. there is no obvious reason why some animals excrete urea and others uric acid. as uric acid is a satisfactory and unirritating form in which waste nitrogen is expelled from the body of the active alert bird, as well as from the slow moving reptile, it is surprising if a very much smaller quantity acts as a poison in man. many physicians are convinced that uric acid is absolutely unirritating. uratic deposits may occur to an enormous extent in gouty persons without the occurrence of any pain or paroxysms. urates have been injected in large amounts into the bodies of animals as well as administered in their food with no toxic result whatever, or more than purely local irritation. the most careful investigations upon the excretions of persons suffering from gouty complaints, have failed to show uric acid in the excretions in excess of that in normal individuals, except during the later stage of an acute attack. there is an excess of uric acid in the blood of gouty subjects; some eminent medical men say it is in the highest degree probable, that this excess is not due to over production or deficient destruction, but to defective excretion by the kidneys. the excess may arise from failure of the uric acid to enter into combination with a suitable substance in the blood, which assists its passage through the kidneys. under the head of gout are classed a number of unrelated disturbances in the gastro-intestinal tract and nutritive organs, whose sole bond of union is that they are accompanied by an excess of urates, and in well developed cases by deposits in the tissues. this is why there are so many different causes, curative treatments, theories, contradictions and vagaries in gout. there are good reasons for believing that uric acid is not in the free state in the body. in the urine it is in combination with alkalies as urates, perhaps also with some organic body. it has been shown that the blood of the gouty is not saturated with uric acid, but can take up more, and that the alkalinity of the blood is not diminished. the excess over the normal is in many cases small; it is said to be absent in some persons, and rarely, if ever reaches the quantity found in leukaemia. leukaemia is a disease marked by an excessive and permanent increase in the white blood corpuscles and consequent progressive anæmia. neither does the uric acid of gout reach the quantity produced in persons whilst being fed with thymus gland (sweetbread), for medical purposes. in neither of these cases are any of the symptoms of gout present. in the urine of children, it is not unusual to find a copious precipitate of urates, yet without any observed effect on them. the symptoms of gout point to the presence of a toxin in the blood, and it is this which produces the lesions; the deposition of urates in the joints being secondary. this poison is probably of bacterial origin, derived from decomposing fæcal matter in the large intestine. this is due to faulty digestion and insufficient or defective intestinal secretions and constipation. this explains why excessive feeding, especially of proteid food, is so bad. the imperfectly digested residue of such food, when left to stagnate and become a mass of bacteria and putrefaction, gives off poisons which are absorbed in part, into the system. this bacterial poison produces headache, migraine, gouty or other symptoms. because of the general failure of gouty persons to absorb the proper amount of nutriment from their food, they require to eat a larger quantity; this gives a further increase of fæcal decomposition and thus aggravates matters. the voluminous bowel or colon of man is a legacy from remote pre-human ancestors, whose food consisted of bulky, fibrous and slowly digested vegetable matters. it was more useful then, than now that most of our food is highly cooked. about a third part of the fæcal matter consists of bacteria of numerous species, though chiefly of the species known as the _bacillus coli communis_, one of the less harmful kind which is a constant inhabitant of the intestinal tract in man and animals. this species is even thought to be useful in breaking down the cellulose, which forms a part of the food of the herbivora. flesh meat leaves a residue in which the bacteria of putrefaction find a congenial home. poisons such as ptomaines, fatty acids and even true toxins are produced. it is believed that there exists in the colons of gouty persons, either conditions more favourable to the growth of the bacteria of putrefaction, or that they are less able to resist the effect of the poisons produced. it has generally been found that milk is a very good food for gouty patients. this seems due to its being little liable to putrefaction, the bacterial fermentation to which it is liable producing lactic acid--the souring of milk. the growth of most bacteria, particularly the putrefactive kinds are hindered or entirely stopped by acids slightly alkaline media are most favourable. this explains how it is that milk will often stop diarrhoea. dr. haig condemns pulse and some other vegetable foods, because, he says, they contain uric acid. pulse, he states, contains twice as much as most butcher's meat. vegetable foods, however, contain no uric acid and meat but a very small quantity. the proper term to use is purins or nucleins. dr. haig has used a method of analysis which is quite incapable of giving correct results. many vegetarians have accepted these figures and his deductions therefrom, and have given up the use of valuable foods in consequence. we therefore give some of the analyses of dr. i. walker hall, from "the purin bodies in food stuffs." the determination of the purins has proved a very difficult process. dr. hall has devoted much time to investigating and improving the methods of others, and his figures may be accepted with confidence. the first column of figures indicates purin bodies in parts per , , the second column purin bodies in grains per pound:-- sweet bread . . liver . . beef steak . . beef sirloin . . ham . . chicken . . rabbit . . pork loin . . veal loin . . mutton . . salmon . . cod . . lentils and haricots . . oatmeal . . peameal . . asparagus (cooked) . . onions . . potatoes . . the following showed no traces of purins: white bread, rice, cabbage, lettuce, cauliflower and eggs. milk showed a very small quantity, and cheese consequently must contain still less. the researches of dr. hall show that the purins of food are metabolised or broken down by gouty patients, almost as well as by normal individuals, any slight retention being due to increased capillary pressure. a portion of the purins remain undigested, the quantity depending upon the particular purin and the vigour of the digestive organs. two rabbits had the purin hypoxanthin given to them daily, in quantities which if given to a man in proportion to his weight, would have been and grains respectively. these rabbits showed malnutrition, and after death degenerative changes were visible in their liver and kidneys. dr. hall has made a large number of personal experiments, and says that when he has taken large doses of purin bodies--such as grains of hypoxanthin, to grains of guanin or to grains of uric acid, apparently associated symptoms of general malaise and irritability have frequently appeared. in gouty subjects such moderate or small quantities of purins which are without effect on the healthy subject, may prove a source of irritation to the already weakened liver and kidneys. professor carl von noorden says of gout, "with regard to treatment we are all agreed that food containing an excess of purin bodies should be avoided, and those words embody almost all there is to be said as to dietetics. alcohol is very injurious in gout. salicylic acid is a dangerous remedy. alkalies in every form are utterly useless." dr. j. woods-hutchinson says, "the one element which has been found to be of the most overwhelming importance and value in the treatment of gout and lith¾mia, water, would act most admirably upon a toxic condition from any source; first, by sweeping out both the alimentary canal primarily, and the liver, kidneys and skin secondarily; and secondly, by supplying to the body cells that abundant salt-water bath in which alone they can live and discharge their functions." dr. woods-hutchinson proceeds to state, that the one active agent in all the much vaunted mineral waters is nothing more or less than the water. "their alleged solvent effects are now known to be pure moonshine." the value consists in "plain water, plus suggestion--not to say humbug--aided, of course, by the pure air of the springs and the excellent hygienic rules." it is a common experience amongst rheumatic patients, that they cannot take lentils, haricots and some other foods; sometimes, even eggs and milk are inadmissible. this is not for the alleged reason that they contain purins, or as some misname it, uric acid; but because the digestive organs are unequal to the task. it will be seen, that although dr. haig's hypothesis of uric acid as a cause of gout and some other diseases is disputed by many eminent physicians, his treatment by excluding flesh and other foods which contain purins, and also pulse, which is difficult of digestion by the weakly, is a wise one. it has proved of the greatest value in very many cases. digestion and nutrition is a complex process, and it may be faulty at various stages and in several ways; there may be either deficient or excessive secretions or inaction. thus there are exceptions, where gouty symptoms, including an excessive quantity of urates in the urine, have only been relieved by the giving up of milk foods or starch foods (see _lancet_, , i., p. , and , i., p. ). those particularly interested in the subject of the purins and gout are referred to the lecture on "the meaning of uric acid and the urates," by dr. woods-hutchinson, in the _lancet_, , i., p. , and the discussion on "the chemical pathology of gout" before the british medical association at oxford (see _british medical journal_, , ii., p. ). dr. george s. keith, in "fads of an old physician," has a chapter on rheumatic fever; he says that the disease is much more common than it was fifty years ago. he has never met with it in the young or old except when the diet had consisted largely of beef and mutton, and this although he has been on the outlook for at least forty years for a case of the disease in a child or youth who had not been fed on red meat. he speaks of it as being exceedingly common in buenos ayres and rosario in the argentine republic, amongst the young; and that it leads to most of the heart disease there. the amount of meat, especially of beef, consumed by old and young is enormous. the main evils there, were anæmia in children and neuralgia both in old and young. dr. haig relates how he suffered from migraine all his life, until the time of his discontinuing butchers' meat. as meat contains a comparatively large quantity of purins and other bodies called extractives, it is probable that such quantities have an injurious effect, quite apart from the question of uric acid production. that an excessive meat diet lessens the vitality of the body and pre-disposes to disease is undoubted, but opinions differ as to how the injury is brought about. on thorough mastication.--we have written at some length on the quantity and constituents of food required per day and have criticised the usually accepted standards. we have since read a valuable contribution to the subject by mr. horace fletcher in his book, "the a.b.-z. of our own nutrition" (f.a. stokes & co., new york). ten years previous to the writing of the book, when of the age of , he was fast becoming a physical wreck, although he was trained as an athlete in his youth and had lived an active and most agreeable life. he had contracted a degree of physical disorder that made him ineligible as an insurance risk. this unexpected disability and warning was so much a shock, that it led to his making a strong personal effort to save himself. he concluded that he took too much food and too much needless worry. his practice and advice is, be sure that you are really hungry and are not pampering false appetite. if true appetite that will relish plain bread alone is not present, wait for it, if you have to wait till noon. then chew, masticate, munch, bite, taste everything you take in your mouth; until it is not only thoroughly liquefied and made neutral or alkaline by saliva, but until the reduced substance all settles back in the folds at the back of the mouth and excites the swallowing impulse into a strong inclination to swallow. then swallow what has collected and has excited the impulse, and continue to chew at the remainder, liquid though it be, until the last morsel disappears in response to the swallowing impulse. in a very short time this will become an agreeable and profitable fixed habit. mr. fletcher has been under the observation of several eminent scientific men. professor r.h. chittenden, of yale university, in his report refers to the experiments of kumagawa, sivén, and other physiologists; who have shown that men may live and thrive, for a time at least, on amounts of proteid per day equal to only one-half and one-quarter the amount called for in the voit standard (see p. ), even without unduly increasing the total calories of the food intake. such investigations, however, have always called forth critical comment from writers reluctant to depart from the current standards, as extending over too short periods of time. dr. chittenden writes that he has had in his laboratory, for several months past, a gentleman (h.f.) who for some five years, practised a certain degree of abstinence in the taking of food and attained important economy with, as he believes, great gain, in bodily and mental vigour and with marked improvement in his general health. the gentleman in question fully satisfies his appetite, but no longer desires the amount of food consumed by most individuals. for a period of thirteen days, in january, he was under observation in professor chittenden's laboratory. the daily amount of proteid metabolised was . grammes, the body-weight ( pounds) remaining practically constant. analysis of the excretions showed an output of an equivalent quantity of nitrogen. in february a more thorough series of observations was made. the diet was quite simple, and consisted merely of a prepared cereal food, milk and maple sugar. this diet was taken twice a day for seven days, and was selected by the subject as giving sufficient variety for his needs and quite in accord with his taste. no attempt was made to conform to any given standard of quantity, but the subject took each day such amounts of the above foods as his appetite craved. the daily average in grammes was, proteid . ( . ounces), fats . , carbohydrates . , calories , . the total intake of nitrogen per day was . , while the output was . . it may be asked, says professor chittenden, was this diet at all adequate for the needs of the body--sufficient for a man weighing pounds? in reply, it may be said that the appetite was satisfied and that the subject had full freedom to take more food if he so desired. the body-weight remained practically constant and the nitrogen of the intake and output were not far apart. an important point is, can a man on such food be fit for physical work? mr. fletcher was placed under the guidance of dr. w.g. anderson, the director of the gymnasium of yale university. dr. anderson reports that on the four last days of the experiment, in february, , mr. fletcher was given the same kind of exercises as are given to the 'varsity crew. they are drastic and fatiguing and cannot be done by beginners without soreness and pain resulting. they are of a character to tax the heart and lungs as well as to try the muscles of the limbs and trunk. "my conclusion, given in condensed form, is this: mr. fletcher performs this work with greater ease and with fewer noticeable bad results than any man of his age and condition i have ever worked with." "to appreciate the full significance of this report, it must be remembered," writes professor chittenden, "that mr. fletcher had for several months past taken practically no exercise other than that involved in daily walks about town." sir michael forster had mr. fletcher and others under observation in his cambridge laboratories, and in his report he remarks on the waste products of the bowel being not only greatly reduced in amount, as might be expected; but that they are also markedly changed in character, becoming odourless and inoffensive, and assuming a condition which suggests that the intestine is in a healthier and more aseptic condition than is the case under ordinary circumstances. if we can obtain sufficient nourishment, as mr. fletcher does, on half the usual quantity of food, we diminish by half the expenditure of energy required for digestion. by thorough mastication the succeeding digestive processes are more easily and completely performed. what is also of great importance is that there is not the danger of the blocking up of the lower intestines with a mass of incompletely digested and decomposing residue, to poison the whole body. even where there is daily defæcation, there is often still this slowly shifting mass; the end portion only, being expelled at a time, one or more days after its proper period. all this improved condition of the digestive tract, leaves more vitality for use in other directions, a greater capacity for work and clearness of brain. professor r.h. chittenden, in "physiological economy in nutrition," writes:--"our results, obtained with a great variety of subjects, justify the conviction that the minimum proteid requirements of the healthy man, under ordinary conditions of life, are far below the generally accepted dietary standards, and far below the amounts called for by the acquired taste of the generality of mankind. body weight, health, strength, mental and physical vigour and endurance can be maintained with at least one-half of the proteid food ordinarily consumed." from these and other considerations, we see that it is not only unnecessary, but inadvisable to diet ourselves according to any of the old standards, such as that of voit, or even to any other standard, until they have been very thoroughly revised. we shall probably find that as the body becomes accustomed to simpler food, a smaller quantity of the food is necessary. the proportion of proteids to other constituents in all the ordinary, not over manfactured vegetable foods, such as are generally eaten, may be taken as sufficient. several cookery books have been compiled in conformity with certain proteid standards and also with some more or less fanciful requirements; these give the quantities and kinds of food which it is imagined should be eaten each day. theoretically, this should be calculated to accord with the weight, temperament, age and sex of the eater and the work he or she has to perform. the dietaries that we have seen have their proteid ratio placed unnecessarily high. this high proteid ratio can be got by the use of the pulses, but except in small quantities they are not generally admissible, and in some of the dietaries they are ruled out. the difficulty is got over by the liberal use of eggs, cheese and milk. to admit a necessity for these animal products is to show a weakness and want of confidence in the sufficiency of vegetable foods. some of these cookery books are of use in sickness, especially as replacing those of the beef-tea, chicken-broth, jelly and arrowroot order. they provide a half-way stage between flesh and vegetable food, such as is palatable to those who have not quite overcome a yearning for flesh and stimulating foods. the liberal use of animal products is less likely to excite the prejudice of the ordinary medical practitioner or nurse. possibly, also, a higher quantity of proteid may be required on first giving up flesh foods. the use of salt.--one of the most remarkable habits of these times is the extensive use of common salt or sodium chloride. it is in all ordinary shop bread, in large quantity in a special and much advertised cereal food, even in a largely sold wheat flour, and often in pastry. it is added to nearly all savoury vegetable food, and many persons, not content, add still more at the time of eating. no dinner table is considered complete without one or more salt-cellars. some take even threequarters of an ounce, or an ounce per day. the question is not, of course, whether salt is necessary or not, but whether there is a sufficient quantity already existing in our foods. some allege that there is an essential difference between added salt and that natural to raw foods. that the former is inorganic, non-assimilable and even poisonous; whilst the latter is organised or in organic combination and nutritive. the writer is far from being convinced that there is a difference in food value. some herbivorous animals are attracted by salt, but not the carnivora. this has been explained by the fact that potassium salts are characteristic of plants, whilst sodium chloride is the principal saline constituents of blood and of flesh. in their food, the herbivora take three or four times as much potash salts as the carnivora. of course, the sodium chloride in the flesh of the herbivora and frugivora is obtained from the vegetable matter forming their food, and very few of them have the opportunity of obtaining it from salt-licks and mineral sources. they must have the power of storing up the sodium chloride from plants in sufficient quantity, whilst the potash salts pass away. there is no justification for saying that they are worse off by being deprived of salt. if the ape tribe can thrive without added salt why should not man? bunge considers that a restriction to vegetable food causes a great desire for salt. opposed to this, is the fact that certain tribes of negroes who cannot obtain salt, add to their vegetable food wood ashes or a preparation of wood ashes; this is chiefly potash. one preparation used in british central africa was found to contain about per cent. of potassium chloride to only . per cent. of sodium chloride. it has been said that vegetarians consume more salt than those who take flesh food. we doubt this; we know of many vegetarians who have a strong objection to added salt, and have abstained from it for years. some find that it predisposes to colds, causes skin irritation and other symptoms. at many vegetarian restaurants the food is exceedingly salty; the writer on this account cannot partake of their savoury dishes, except with displeasure. nearly all who patronise these restaurants are accustomed to flesh foods, and it is their taste which has to be catered for. flesh, and particularly blood, which of course, is in flesh, contains a considerable quantity of sodium chloride; and most flesh eaters are also in the habit of using the salt cellar. these people are accustomed to a stimulating diet, and have not a proper appreciation of the mildly flavoured unseasoned vegetable foods. only those who have, for a time, discontinued the use of added salt, and lost any craving for it, can know how pleasant vegetables can be; even those vegetables which before were thought to be nearly tasteless, unless seasoned, are found to have very distinct flavours. it is then perceived, that there is a much greater variety in such foods than was previously imagined. it is commonly urged that salt and other condiments are necessary to make food palatable and to stimulate the digestive functions. we, on the contrary, say that condiments are the cause of much over-eating; and that if food cannot be eaten without them, it is a sign of disorganisation of the digestive system, and it is better to abstain from food until the appearance of a natural and healthy appetite. an excess of salt creates thirst and means more work for the kidneys in separating it from the blood prior to its expulsion. even should it be admitted, that certain vegetables contain too little sodium salts, a very little salt added to such food would be sufficient; there is no excuse for the general use of it, and in such a great variety of foods. it is thought that some cases of inflammation of the kidneys originate in excessive salt eating; certain it is that patients suffering from the disease very soon improve, on being placed on a dietary free from added salt and also poor in naturally contained sodium and potassium salts. it is also possible to cause the swelling of the legs (oedema), to which such invalids are subject, to disappear and reappear at will, by withdrawing and afterwards resuming salt-containing foods. the quantity of one-third of an ounce, added to the usual diet, has after a continuation of several days, produced oedema. in one patient, on a diet of nearly two pounds of potatoes, with flesh, but without added salt, the oedemia disappeared and the albumin in the urine diminished. as potatoes are particularly rich in potash salts, this case is significant, as showing contrary to expectations, that such quantity as they contained had not the irritating effect of added common salt. salt and other chlorides have been shown by several observers, to be injurious, not only in diseases of the kidneys, but also of the liver and heart. in these diseases the excess of salt is retained in the tissues, it causes a flow of fluid into them, and so produces oedema and favours the increase of dropsy. the good effect of milk in such diseases has long been known; it is probably due to its relative poverty in sodium and potassium chlorides. even in the case of three healthy men, by an abrupt change from a diet extremely rich in chlorides to one deficient, they were able to reduce the body-weight by as much as two kilos. ( lbs. oz.); this was by the loss of an excess of water from their connective tissues. sodium chloride diminishes the solvent action of water on uric acid and the urates; but potassium salts, on the contrary, do not, they may even increase the action. although nearly all the medical experience recorded has to do with diseased persons, such cases are instructive; it is only reasonable to suppose, that more than a very small quantity of salt in excess of that natural to the food, is a source of irritation in the body, even of the ordinarily healthy individual. summary.--enjoyment of food is dependent upon appetite quite as much as upon the nature of the food. better a simple repast with good appetite than sumptuous fare with bad digestion. there is indeed a causal relationship between simplicity and health. the savage likes the noise of the tom-tom or the clatter of wooden instruments: what a contrast this is to the trained ear of the musician. uncivilised man has little enjoyment of scenery or of animal life, except as in respect to their power of providing him with food, clothing or other physical gratification. what an enormous advance has taken place. in the case of the painter, his eye and mind can appreciate a wide range and delicacy of colour. man has improved on the crab-apple and the wild strawberry. from a wild grass he has produced the large-grained nutritious wheat. vegetables of all kinds have been greatly improved by long continued cultivation. in tropical and sub-tropical climates, where wild fruits are more plentiful, high cultivation is of less importance than in temperate regions. in sparsely inhabited or wild, temperate and cold regions, in times past, when deer and other animals were plentiful, and edible fruits few, flesh could be obtained at less labour; or such intelligence and industry as is required for the cultivation of fruits, cereals, and other foods scarcely existed. flesh almost requires to be cooked to be palatable, certainly this much improves its flavour. the eating of flesh tends to produce a distaste for mild vegetable foods, especially if uncooked. in process of time, not only flesh but vegetable foods, were more and more subjected to cooking and seasoning, or mixed with the flesh, blood or viscera of the animals killed. next, food was manufactured to produce a still greater variety, to increase the flavour, or less frequently to produce an imagined greater digestibility or nutritiveness. man has taken that which seemed most agreeable, rarely has he been intentionally guided by scientific principles, by that which is really best. only of late years can it be said that there is such a thing as a science of dietetics; although cookery books innumerable have abounded. of recent years many diseases have enormously increased, some even seem to be new. digestive disturbances, dental caries, appendicitis, gout, rheumatism, diabetes, nervous complaints, heart disease, baldness and a host of other diseases are due, in a great measure, to abuse of food. one of the most learned and original of scientific men, professor elie metchnikoff, in his remarkable book on "the nature of man," referring to the variety of food and its complexity of preparation says that it "militates against physiological old age and that the simpler food of the uncivilised races is better.... most of the complicated dishes provided in the homes, hotels and restaurants of the rich, stimulate the organs of digestion and secretion in a harmful way. it would be true progress to abandon modern cuisine and to go back to the simpler dishes of our ancestors." a few have lived to a hundred years, and physiologists, including metchnikoff, see no inherent reason why all men, apart from accident, should not do so. most men are old at , some even at ; if we could add or years to our lives, what an immense gain it would be. instead of a man being in his prime, a useful member of the community, from about to or perhaps to ; he would have the same physical and mental vigour to or or even longer. this later period would be the most valuable part of his life, as he would be using and adding to the accumulated experience and knowledge of the earlier period. some, perceiving the mischief wrought by luxurious habits, urge us to go back to nature, to eat natural food. this is ambiguous. to speak of animals as being in a state of nature, conveys the distinct idea of their living according to their own instinct and reason, uninterfered with, in any way, by man. the phrase, applied to man, is either meaningless, or has a meaning varying with the views of each speaker. if it has any definite meaning, it must surely be the giving way to the animal impulses and instincts; to cast off all the artifices of civilisation, to give up all that the arts and sciences have done for man, all that he has acquired with enormous labour, through countless failures and successes, during hundreds of thousands of years, and to fall back to the lowest savagery--even the savages known to us use art in fashioning their arms, clothing and shelter, to the time when man was a mere animal. civilised man is not only an animal, but an intellectual and spiritual being, and it is as natural for him to clothe himself as for a cow to eat grass. our intellect has been made to wait on our animal nature, whilst our spiritual has lagged far behind. animal food and all else of a stimulating character, stimulates the lower nature of man, his selfish propensities; whilst mild food makes it easier to lead a pure life. in the treatment of habitual drunkards in retreats, it has been found that a permanent cure is rare upon the usual abundant flesh dietary. only by the use of vegetable food, particularly farinaceous, can a permanent cure be assured. the editor of the clarion, mr. r. blatchford, or "nunquam," has lately adopted a vegetarian diet. he remarks with surprise, that although he has been a heavy smoker for more than years, using not less than eight ounces of tobacco a week, often two ounces in a day, he has found his passion for tobacco nearly gone. he has had to get milder tobacco, and is now not smoking half-an-ounce a day. he says "it does not taste the same; i am not nearly so fond of it." he finds, with regard to wine, that he now cannot drink it, "it tastes like physic." he writes: "these things have come upon me as a revelation. i begin to see that the great cure for the evil of national intemperance is not teetotal propaganda, but vegetarianism." we have given reasons of a scientific character, for abstaining from flesh as food, but higher than these are those relating to ethics. everything relating to the slaughter-house is revolting to a refined and humane person. in the great slaughter-houses of chicago; in those huge hideous box-shaped buildings, five or six storeys high, about ten millions of animals are killed every year. they are treated as if they were bales of merchandise and as destitute of feeling. bullocks are struck on the head with a mallet and let fall into the basement of the building. they are whilst stunned or half-stunned, at once strung up by their hind legs to some machinery, which moves them along, their heads hanging downwards. regardless of their agony, men run after them to cut their throats, followed by others with great pails to catch the blood. much of the warm blood is spilt over the men or on the floors; but this is of no consequence, if but a small fraction of a minute is economised. in a short time, whether the animal has bled long enough or not, it reaches the lowest and darkest and worst ventilated portion of the gloomy building, where it is disembowelled. the walls and floors are caked with blood, the place is filthy, there is no proper lavatory accommodation, everything both to eyes and nose is detestable. even if the windows were kept clean, light could not penetrate into the centre of the buildings. consequently a large part of the work is done by artificial light. tuberculosis is prevalent amongst the workpeople living under such unsanitary conditions. serious crime is much more common amongst them than amongst any other class. we english-speaking people, who pride ourselves on our civilisation and religion; who call ourselves the followers of the gentle jesus, the prince of peace; yet hunt, shoot, trap and torture animals for food sport and science. our main reason for eating flesh is that of personal gratification. we are loath to admit that the lower animals have any rights. those eastern peoples who are adherents to the teachings of the gentle buddha hold life sacred. mr. h. fielding, who lived many years amongst the simple-minded burmese, says that though there is now no law against the sale of beef, yet no respectable burman will even now, kill cattle or sell beef. no life at all may be taken by him who keeps to buddhistic teaching, and this is a commandment wonderfully well kept. "he believes that all that is beautiful in life is founded on compassion and kindness and sympathy--that nothing of great value can exist without them. do you think that a burmese boy would be allowed to birds'-nest or worry rats with a terrier, or go ferreting? not so. these would be crimes. that this kindess and compassion for animals has very far-reaching results, no one can doubt. if you are kind to animals, you will be kind, too, to your fellow-men." by participating in any form of cruelty or injustice, not only to our fellow-men, but also to the lower animals, we retard our progress towards the higher life, the subtler forces in man cannot find their full expression and we are less responsive to spiritual influences. printed by hurst bros., shaw heath, stockport. ______________________________________________________________________ | | | the standard nut meat. | | | | protose | | | | made from choice grains and nuts so combined as to produce | | a food resembling beef-steak in appearance, taste, and nutriment, | | but free from all the tissue wastes found in animal foods. | | | | protose constitutes a perfect substitute for all flesh foods, | | to which it is much to be preferred. | | | | it tastes good, promotes health and vigour, and imparts | | great staying power. | | | | the success of protose is based upon merit, and the best | | advertisement of protose is--protose. | | | | literature more fully descriptive of protose and of our other | | health foods may be had upon request. | | | | the | | | | international health association, ltd., | | | | legge street, birmingham. | |______________________________________________________________________| ______________________________________________________________________ | | | the food reform restaurant | | | | (opposite the | | prudential furnival street, | | assurance holborn, london, e.c. | | buildings) | | | | _ minutes walk from city temple or law courts._ | | | | the daintiest and most up-to-date vegetarian restaurant in london. | | | | central yet quiet situation, every convenience. | | | | rooms to let for evening meetings. | | | | open a.m. to p.m. | | (saturdays, p.m. in winter, p.m. in summer). | | | | special nut and other proteid | f.r. co's. shilling ordinary | | foods always on the menus. | three courses, cheese & coffee. | | | | | conservative cooking, | six varieties of | | great variety of dishes. | sixpenny teas. | | | | _fruits, salads, and dishes à la carte, in great variety._ | | | | proprietors--the food reform company, ltd. | |______________________________________________________________________| ______________________________________________________________________ | | | _will you try_ | | _a cup_ [illustration] | | _of tea_ | | | | that instead of injuring your nerves and toughening your food, is | | absolutely safe and delightful. | | | | the universal digestive tea, | | / , / , / per lb. | | | | is ordinary tea treated with oxygen, which neutralises the injurious | | tannin. every pound of ordinary tea contains about two ounces of | | tannin. tannin is a powerful astringent substance to tan skins into | | leather. the tannin in ordinary teas tans, or hardens, the lining of | | the digestive organs, also the food eaten. this prevents the | | healthful nourishment of the body and undoubtedly eventuates in | | nervous disorders. on receipt of a postcard, the universal | | digestive tea co., ltd., colonial warehouse, kendal, will send a | | sample of this tea and name of nearest agent, also a descriptive | | pamphlet compiled by albert broadbent, author of "science in the | | daily meal," etc. agents wanted. | | | | sold by the vegetarian society, deansgate, manchester. | |______________________________________________________________________| ______________________________________________________________________ | | | 'it is nature's soap'--_dr. kirk_ (edinburgh) | | | | m'clinton's colleen and tyr-owen toilet soaps are made from the | | natural salts of plants and vegetable oils only. they have therefore | | a mildness that no other soap possesses. the use of this soap | | prevents heat irritation insummer, and keeps the hands from chapping | | in cold weather. | | | | m'clinton's shaving soap is also made from vegetable oils and the | | ash of plants, and is the only shaving soap so made. | | | | m'clinton's tooth soap is free from the nauseous taste of caustic | | soda. it contains no animal or mineral matter. an ideal dentifrice. | | | | we guarantee these statements, and will return the money to anyone | | dissatisfied with the result of a trial. for / we will send, post | | paid, a large assorted box, say with shaving soap (cake or stick), | | or tooth soap as required. also a pretty enamelled matchholder, | | representing a cottage fireside in this irish village. | | | | _(dept. s.)_ d. brown & son, donaghmore, tyrone, ireland. | |______________________________________________________________________| ______________________________________________________________________ | | | trade mark they have stood the test | | _______________________________ | | [illustration] | | f.r. nut meat vejola | | meatose grain granules | | nut cream rolls nut caramels | | nut butter nutmeatose | | _______________________________ | | | | and found to be best | | | | samples of either of the above will be forwarded post free for six | | stamps. | | | | solely manufactured by the london nut food co., health food | | specialists and manufacturing confectioners, | | battersea park road, london, s. w. | |______________________________________________________________________| ______________________________________________________________________ | | | empire linen mesh underwear. | | | | a contrast. | | | | _empire linen mesh underwear_ _woollen underwear_ | | | | is a clean vegetable product is an animal product and cannot | | be properly cleansed | | preserves the natural heat of the creates unnatural heat | | body | | is porous and open, allowing the becomes felted and chokes the | | skin to breathe pores | | absorbs moisture very rapidly absorbs moisture very slowly | | dries very rapidly dries very slowly | | radiates away all moisture from retains the moisture of the body | | the pores | | can be easily cleansed cannot be boiled without | | destroying the fabric | | hardens and strengthens the enervates and enfeebles the | | system system | | does not shrink in washing or wear always shrinks | | prevents chills and colds encourages chills and colds | | prevents and relieves rheumatism promotes rheumatism and similar | | diseases | | does not irritate the most causes rash and other skin | | sensitive skin troubles | | cures and prevents prickly heat irritates all skin diseases | | _________ _________ | | | | "they shall be clothed with linen "and no wool shall come upon | | garments."--ezekiel . them."--ezekiel . | | "but flax, that cleanest and best "for wool the excretion of a | | production of the field, is used sluggish body taken from | | not only for the inner and outer sheep." &c.--apuleius | | clothing,"--apuleius "i go woolward for penance." | | "they'll find linen enough." --shakespeare | | --shakespeare | | | | _booklets telling all about this underwear, together with patterns | | of materials can be had free._ | | the irish linen mesh co., cathedral buildings, belfast. | |______________________________________________________________________| ______________________________________________________________________ | | | mapleton's | | nut foods | | stand the test alike of time, experience and chemical | | analysis. they are daily used by all classes in the community, and | | have been awarded after full analysis the certificate of the | | institute of hygiene, devonshire st., harley st., london, w. | | | | _these foods were largely used at the vegetarian society's summer | | school at st. andrews._ | | | | send for full descriptive price list from the manufacturer, | | hugh mapleton, and dolphin st., ardwick, manchester, | | also at bristol and hamburg. | |______________________________________________________________________| ______________________________________________________________________ | | | the broadbent health booklets. | | | | one penny each. | | | | . how to keep warm | | . bread: its influence on health | | . constipation prevented by diet | | . dyspepsia prevented by diet | | . dangers in food (for sufferers from rheumatisms) | | . rheumatism and gout prevented by diet | | . children: their health and food | | . complexions made beautiful | | . nervousness prevented by diet | | . the secrets of longevity | | | | _london:_ r.j. james. london house yard, e.c. | | _philadelphia:_ the broadbent press. foulkrod st., frankford. | | _price cents. special quotations from the author for quantities--_ | | _albert broadbent, f.s.s., deansgate, manchester._ | |______________________________________________________________________| ______________________________________________________________________ | | | plasmon | | | | arrowroot. | | [illustration] | | infants, invalids, &c. | | | | provides the greatest nourishment; | | _is absolutely non-irritating_, | | easily digested, and particularly | | useful in extreme exhaustion | | and _wasting diseases_. | | | | tins d. & d. all chemists. | |______________________________________________________________________| ______________________________________________________________________ | | | the broadbent health books. | | | | by albert broadbent, f.s.s., f.r.h.s. | | | | ______ | | fortieth dietetic | | thousand. "science in the treatment for | | fourpence daily meal." gout, | | post free. rheumatism. | | | | "fruits, nuts, and vegetables," | | | | seventieth thousand. their uses as food and medicine. | | - / d. post free. | | | | "a book about salads." - / d. post free. | | | | _all these books contain invaluable recipes._ | | | | from deansgate, manchester. | |______________________________________________________________________| ______________highest in quality._______________ | | | the "lancet" says, | | "cadburys cocoa undergoes | | no method of treatment by which | | foreign substances are | | introduced." | | | | /\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\ | | | | cadbury's | | | | the nicest cocoa | | ____ | |[illustration] [illustration] | | "the standard of highest | | purity."--_the lancet._ | | | | \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/ | | | | cadbury's cocoa is an exceedingly | | nourishing article of food | | containing every ingredient | | necessary for the sustenance of | | the body. it is the best and | | safest stimulant for brain workers | | and those who undergo great | | bodily exertion. | | | |_________________lowest in price__________________| no animal food and nutrition and diet with vegetable recipes by rupert h. wheldon health culture co. new york--passaic, n. j. preface the title of this book is not ambiguous, but as it relates to a subject rarely thought about by the generality of people, it may save some misapprehension if at once it is plainly stated that the following pages are in vindication of a dietary consisting wholly of products of the vegetable kingdom, and which therefore excludes not only flesh, fish, and fowl, but milk and eggs and products manufactured therefrom. the author. this work is reprinted from the english edition with changes better adapting it to the american reader. the publishers. man's food health and happiness are within reach of those who provide themselves with good food, clean water, fresh air, and exercise. a ceaseless and relentless hand is laid on almost every animal to provide food for human beings. nothing that lives or grows is missed by man in his search for food to satisfy his appetite. natural appetite is satisfied with vegetable food, the basis for highest and best health and development. history of primitive man we know, but the possibilities of perfected and complete man are not yet attained. adequate and pleasant food comes to us from the soil direct, favorable for health, and a preventive against disease. plant food is man's natural diet; ample, suitable, and available; obtainable with least labor and expense, and in pleasing form and variety. animal food will be useful in emergency, also at other times; still, plant substance is more favorable to health, endurance, and power of mind. variety of food is desirable and natural; it is abundantly supplied by the growth of the soil under cultivation. races of intelligence and strength are to be found subsisting and thriving on an exclusive plant grown diet. the health and patience of vegetarians meet the social, mental and physical tests of life with less disease, and less risk of dependence in old age. meat eaters have no advantages which do not belong also to those whose food is vegetable. plant food, the principal diet of the world, has one serious drawback; it is not always savory, or palatable. plant diet to be savory requires fat, or oil, to be added to it; nuts, peanut, and olive oil, supply it to the best advantage. plant diet with butter, cream, milk, cheese, eggs, lard, fat, suet, or tallow added to it, is not vegetarian; it is mixed diet; the same in effect as if meat were used.--elmer lee, m.d., editor, health culture magazine. contents page no animal food i--the urgency of the subject ii--physical considerations iii--ethical considerations iv--the Æsthetic point of view v--economical considerations vi--the exclusion of dairy produce vii--conclusion nutrition and diet i--science of nutrition ii--what to eat iii--when to eat iv--how to eat food table recipes no animal food i urgency of the subject outside of those who have had the good fortune to be educated to an understanding of a rational science of dietetics, very few people indeed have any notion whatever of the fundamental principles of nutrition and diet, and are therefore unable to form any sound opinion as to the merits or demerits of any particular system of dietetic reform. unfortunately many of those who _do_ realise the intimate connection between diet and both physical and mental health, are not, generally speaking, sufficiently philosophical to base their views upon a secure foundation and logically reason out the whole problem for themselves. briefly, the pleas usually advanced on behalf of the vegetable regimen are as follows: it is claimed to be healthier than the customary flesh diet; it is claimed for various reasons to be more pleasant; it is claimed to be more economical; it is claimed to be less trouble; it is claimed to be more humane. many hold the opinion that a frugivorous diet is more natural and better suited to the constitution of man, and that he was never intended to be carnivorous; that the slaughtering of animals for food, being entirely unnecessary is immoral; that in adding our share towards supplying a vocation for the butcher we are helping to nurture callousness, coarseness and brutality in those who are concerned in the butchering business; that anyone of true refinement and delicacy would find in the killing of highly-strung, nervous, sensitive creatures, a task repulsive and disgusting, and that it is scarcely fair, let alone christian, to ask others to perform work which we consider unnecessary and loathsome, and which we should be ashamed to do ourselves. of all these various views there is one that should be regarded as of primary importance, namely, the question of health. first and foremost we have to consider the question of physical health. no system of thought that poses as being concerned with man's welfare on earth can ever make headway unless it recognises this. physical well-being is a moral consideration that should and must have our attention before aught else, and that this is so needs no demonstrating; it is self-evident. now it is not to be denied when we look at the over-flowing hospitals; when we see everywhere advertised patent medicines; when we realise that a vast amount of work is done by the medical profession among all classes; when we learn that one man out of twelve and one woman out of eight die every year from that most terrible disease, cancer, and that over , persons died from tuberculosis during the first seven years of the present century; when we learn that there are over defined diseases prevalent among us and that the list is being continually added to, that the general health of the nation is far different from what we have every reason to believe it ought to be. however much we may have become accustomed to it, we cannot suppose ill-health to be a _normal_ condition. granted, then, that the general health of the nation is far from what it should be, and looking from effects to causes, may we not pertinently enquire whether our diet is not largely responsible for this state of things? may it not be that wrong feeding and mal-nutrition are at the root of most disease? it needs no demonstrating that man's health is directly dependent upon what he eats, yet how few possess even the most elementary conception of the principles of nutrition in relation to health? is it not evident that it is because of this lamentable ignorance so many people nowadays suffer from ill-health? further, not only does diet exert a definite influence upon physical well-being, but it indirectly affects the entire intellectual and moral evolution of mankind. just as a man thinks so he becomes, and 'a science which controls the building of brain-cell, and therefore of mind-stuff, lies at the root of all the problems of life.' from the point of view of food-science, mind and body are inseparable; one reacts upon the other; and though a healthy body may not be essential to happiness, good health goes a long way towards making life worth living. dr. alexander haig, who has done such excellent and valuable work in the study of uric acid in relation to disease, speaks most emphatically on this point: 'diet is the greatest question for the human race, not only does his ability to obtain food determine man's existence, but its quality controls the circulation in the brain, and this decides the trend of being and action, accounting for much of the indifference between depravity and the self-control of wisdom.' the human body is a machine, not an iron and steel machine, but a blood and bone machine, and just as it is necessary to understand the mechanism of the iron and steel machine in order to run it, so is it necessary to understand the mechanism of the blood and bone machine in order to run it. if a person understanding nothing of the business of a _chauffeur_ undertook to run an automobile, doubtless he would soon come to grief; and so likewise if a person understands nothing of the needs of his body, or partly understanding them knows not how to satisfy them, it is extremely unlikely that he will maintain it at its normal standard of efficiency. under certain conditions, of which we will speak in a moment, the body-machine is run quite unconsciously, and run well; that is to say, the body is kept in perfect health without the aid of science. but, then, we do not now live under these conditions, and so our reason has to play a certain part in encouraging, or, as the case may be, in restricting the various desires that make themselves felt. the reason so many people nowadays are suffering from all sorts of ailments is simply that they are deplorably ignorant of their natural bodily wants. how much does the ordinary individual know about nutrition, or about obedience to an unperverted appetite? the doctors seem to know little about health; they are not asked to keep us healthy, but only to cure us of disease, and so their studies relate to disease, not health; and dietetics, a science dealing with the very first principles of health, is an optional course in the curriculum of the medical student. food is the first necessary of life, and the right kind of food, eaten in the right manner, is necessary to a right, that is, healthy life. no doubt, pathological conditions are sometimes due to causes other than wrong feeding, but in a very large percentage of cases there is little doubt that errors in diet have been the cause of the trouble, either directly, or indirectly by rendering the system susceptible to pernicious influences.[ ] a knowledge of what is the right food to eat, and of the right way to eat it, does not, under existing conditions of life, come instinctively. under other conditions it might do so, but under those in which we live, it certainly does not; and this is owing to the fact that for many hundred generations back there has been a pandering to sense, and a quelling and consequent atrophy of the discriminating animal instinct. as our intelligence has developed we have applied it to the service of the senses and at the expense of our primitive intuition of right and wrong that guided us in the selection of that which was suitable to our preservation and health. we excel the animals in the possession of reason, but the animals excel us in the exercise of instinct. it has been said that animals do not study dietetics and yet live healthily enough. this is true, but it is true only as far as concerns those animals which live _in their natural surroundings and under natural conditions_. man would not need to study diet were he so situated, but he is not. the wild animal of the woods is far removed from the civilized human being. the animal's instinct guides him aright, but man has lost his primitive instinct, and to trust to his inclinations may result in disaster. the first question about vegetarianism, then, is this:--is it the best diet from the hygienic point of view? of course it will be granted that diseased food, food containing pernicious germs or poisons, whether animal or vegetable, is unfit to be eaten. it is not to be supposed that anyone will defend the eating of such food, so that we are justified in assuming that those who defend flesh-eating believe flesh to be free from such germs and poisons; therefore let the following be noted. it is affirmed that per cent. of the bovine and other animals that are slaughtered for human food are affected with tuberculosis, or some of the following diseases: cancer, anthrax, pleuro-pneumonia, swine-fever, sheep scab, foot and mouth disease, etc., etc., and that to exclude all suspected or actually diseased carcasses would be practically to leave the market without a supply. one has only to read the literature dealing with this subject to be convinced that the meat-eating public must consume a large amount of highly poisonous substances. that these poisons may communicate disease to the person eating them has been amply proved. cooking does _not_ necessarily destroy all germs, for the temperature at the interior of a large joint is below that necessary to destroy the bacilli there present. although the remark is irrelevant to the subject in hand, one is tempted to point out that, quite apart from the question of hygiene, the idea of eating flesh containing sores and wounds, bruises and pus-polluted tissues, is altogether repulsive to the imagination. let it be supposed, however, that meat can be, and from the meat-eater's point of view, should be and will be under proper conditions, uncontaminated, there yet remains the question whether such food is physiologically necessary to man. let us first consider what kind of food is best suited to man's natural constitution. footnotes: [footnote : it seems reasonable to suppose that granting the organism has such natural needs satisfied as sleep, warmth, pure air, sunshine, and so forth, fundamentally all susceptibility to disease is due to wrong feeding and mal-nutrition, either of the individual organism or of its progenitors. the rationale of nutrition is a far more complicated matter than medical science appears to realise, and until the intimate relationship existing between nutrition and pathology has been investigated, we shall not see much progress towards the extermination of disease. medical science by its curative methods is simply pruning the evil, which, meanwhile, is sending its roots deeper into the unstable organisms in which it grows.] ii physical considerations there are many eminent scientists who have given it as their opinion that anatomically and physiologically man is to be classed as a frugivorous animal. there are lacking in man all the characteristics that distinguish the prominent organs of the carnivora, while he possesses a most striking resemblance to the fruit-eating apes. dr. kingsford writes: 'm. pouchet observes that all the details of the digestive apparatus in man, as well as his dentition, constitute "so many proofs of his frugivorous origin"--an opinion shared by professor owen, who remarks that the anthropoids and all the quadrumana derive their alimentation from fruits, grains, and other succulent and nutritive vegetable substances, and that the strict analogy which exists between the structure of these animals and that of man clearly demonstrates his frugivorous nature. this view is also taken by cuvier, linnæus, professor lawrence, charles bell, gassendi, flourens, and a great number of other eminent writers.' (see _the perfect way in diet_.) linnæus is quoted by john smith in _fruits and farinacea_ as speaking of fruit as follows: 'this species of food is that which is most suitable to man: which is evidenced by the series of quadrupeds, analogy, wild men, apes, the structure of the mouth, of the stomach, and the hands.' sir ray lancaster, k.c.b., f.r.s., in an article in _the daily telegraph_, december, , wrote: 'it is very generally asserted by those who advocate a purely vegetable diet that man's teeth are of the shape and pattern which we find in the fruit-eating, or in the root-eating, animals allied to him. this is true.... it is quite clear that man's cheek teeth do not enable him to cut lumps of meat and bone from raw carcasses and swallow them whole. they are broad, square-surfaced teeth with four or fewer low rounded tubercles to crush soft food, as are those of monkeys. and there can be no doubt that man fed originally like monkeys, on easily crushed fruits, nuts, and roots.' with regard to man's original non-carnivorous nature and omnivorism, it is sometimes said that though man's system may not thrive on a raw flesh diet, yet he can assimilate cooked flesh and his system is well adapted to digest it. the answer to this is that were it demonstrable, and it is _not_, that cooked flesh is as easily digested and contains as much nutriment as grains and nuts, this does not prove it to be suitable for human food; for man (leaving out of consideration the fact that the eating of diseased animal flesh can communicate disease), since he was originally formed by nature to subsist exclusively on the products of the vegetable kingdom, cannot depart from nature's plan without incurring penalty of some sort--unless, indeed, his natural original constitution has changed; but _it has not changed_. the most learned and world-renowned scientists affirm man's present anatomical and physiological structure to be that of a frugivore. disguising an unnatural food by cooking it may make that food more assimilable, but it by no means follows that such a food is suitable, let alone harmless, as human food. that it is harmful, not only to man's physical health, but to his mental and moral health, this book endeavours to demonstrate. with regard to the fact that man has not changed constitutionally from his original frugivorous nature dr. haig writes as follows: 'if man imagines that a few centuries, or even a few hundred centuries, of meat-eating in defiance of nature have endowed him with any new powers, except perhaps, that of bearing the resulting disease and degradation with an ignorance and apathy which are appalling, he deceives himself; for the record of the teeth shows that human structure has remained unaltered over vast periods of time.' according to dr. haig, human metabolism (the process by which food is converted into living tissue) differs widely from that of the carnivora. the carnivore is provided with the means to dispose of such poisonous salts as are contained in and are produced by the ingestion of animal flesh, while the human system is not so provided. in the human body these poisons are not held in solution, but tend to form deposits and consequently are the cause of diseases of the arthritic group, conspicuously rheumatism. there is sometimes some misconception as regards the distinction between a frugivorous and herbivorous diet. the natural diet of man consists of fruits, farinacea, perhaps certain roots, and the more esculent vegetables, and is commonly known as vegetarian, or fruitarian (frugivorous), but man's digestive organs by no means allow him to eat grass as the herbivora--the horse, ox, sheep, etc.--although he is much more nearly allied to these animals than to the carnivora. we are forced to conclude, in the face of all the available evidence, that the natural constitution of man closely resembles that of fruit-eating animals, and widely differs from that of flesh-eating animals, and that from analogy it is only reasonable to suppose that the fruitarian, or vegetarian, as it is commonly called, is the diet best suited to man. this conclusion has been arrived at by many distinguished men of science, among whom are the above mentioned. but the proof of the pudding is in the eating, and to prove that the vegetarian is the most hygienic diet, we must examine the physical conditions of those nations and individuals who have lived, and do live, upon this diet. it might be mentioned, parenthetically, that among animals, the herbivora are as strong physically as any species of carnivora. the most laborious work of the world is performed by oxen, horses, mules, camels, elephants, all vegetable-feeding animals. what animal possesses the enormous strength of the herbivorous rhinoceros, who, travellers relate, uproots trees and grinds whole trunks to powder? again, the frugivorous orang-outang is said to be more than a match for the african lion. comparing herbivora and carnivora from this point of view dr. kingsford writes: 'the carnivora, indeed, possess one salient and terrible quality, ferocity, allied to thirst for blood; but power, endurance, courage, and intelligent capacity for toil belong to those animals who alone, since the world has had a history, have been associated with the fortunes, the conquests, and the achievements of men.' charles darwin, reverenced by all educated people as a scientist of the most keen and accurate observation, wrote in his _voyage of the beagle_, the following with regard to the chilian miners, who, he tells us, live in the cold and high regions of the andes: 'the labouring class work very hard. they have little time allowed for their meals, and during summer and winter, they begin when it is light and leave off at dusk. they are paid £ sterling a month and their food is given them: this, for breakfast, consists of sixteen figs and two small loaves of bread; for dinner, boiled beans; for supper, broken roasted wheat-grain. they scarcely ever taste meat.' this is as good as saying that the strongest men in the world, performing the most arduous work, and living in an exhilarating climate, are practically strict vegetarians. dr. jules grand, president of the vegetarian society of france speaks of 'the indian runners of mexico, who offer instances of wonderful endurance, and eat nothing but tortillas of maize, which they eat as they run along; the street porters of algiers, smyrna, constantinople and egypt, well known for their uncommon strength, and living on nothing but maize, rice, dates, melons, beans, and lentils. the piedmontese workmen, thanks to whom the tunnelling of the alps is due, feed on polenta, (maize-broth). the peasants of the asturias, like those of the auvergne, scarcely eat anything except chick-peas and chestnuts ... statistics prove ... that the most numerous population of the globe is vegetarian.' the following miscellaneous excerpta are from smith's _fruits and farinacea_:-- 'the peasantry of norway, sweden, russia, denmark, poland, germany, turkey, greece, switzerland, spain, portugal, and of almost every country in europe subsist principally, and most of them entirely, on vegetable food.... the persians, hindoos, burmese, chinese, japanese, the inhabitants of the east indian archipelago, and of the mountains of the himalaya, and, in fact, most of the asiatics, live upon vegetable productions.' 'the people of russia, generally, subsist on coarse black rye-bread and garlics. i have often hired men to labour for me. they would come on board in the morning with a piece of black bread weighing about a pound, and a bunch of garlics as big as one's fist. this was all their nourishment for the day of sixteen or eighteen hours' labour. they were astonishingly powerful and active, and endured severe and protracted labour far beyond any of my men. some of these russians were eighty and even ninety years old, and yet these old men would do more work than any of the middle-aged men belonging to my ship. captain c. s. howland of new bedford, mass.' 'the chinese feed almost entirely on rice, confections and fruits; those who are enabled to live well and spend a temperate life, are possessed of great strength and agility.' 'the egyptian cultivators of the soil, who live on coarse wheaten bread, indian corn, lentils, and other productions of the vegetable kingdom, are among the finest people i have even seen. latherwood.' 'the greek boatmen are exceedingly abstemious. their food consists of a small quantity of black bread, made of unbolted rye or wheatmeal, and a bunch of grapes, or raisins, or some figs. they are astonishingly athletic and powerful; and the most nimble, active, graceful, cheerful, and even merry people in the world. judge woodruff, of connecticut.' 'from the day of his irruption into europe the turk has always proved himself to be endowed with singularly strong vitality and energy. as a member of a warlike race, he is without equal in europe in health and hardiness. his excellent physique, his simple habits, his abstinence from intoxicating liquors, and his normal vegetarian diet, enable him to support the greatest hardships, and to exist on the scantiest and simplest food.' 'the spaniards of rio salada in south america,--who come down from the interior, and are employed in transporting goods overland,--live wholly on vegetable food. they are large, very robust, and strong; and bear prodigious burdens on their backs, travelling over mountains too steep for loaded mules to ascend, and with a speed which few of the generality of men can equal without incumbrance.' 'in the most heroic days of the grecian army, their food was the plain and simple produce of the soil. the immortal spartans of thermopylæ were, from infancy, nourished by the plainest and coarsest vegetable aliment: and the roman army, in the period of their greatest valour and most gigantic achievements, subsisted on plain and coarse vegetable food. when the public games of ancient greece--for the exercise of muscular power and activity in wrestling, boxing, running, etc.,--were first instituted, the athletæ in accordance with the common dietetic habits of the people, were trained entirely on vegetable food.' dr. kellogg, an authority on dietetics, makes the following answer to those who proclaim that those nations who eat a large amount of flesh-food, such as the english, are the strongest and dominant nations: "while it is true that the english nation makes large use of animal food, and is at the same time one of the most powerful on the globe, it is also true that the lowest, most miserable classes of human beings, such as the natives of australia, and the inhabitants of terra del fuego, subsist almost wholly upon flesh. it should also be borne in mind that it is only within a single generation that the common people of england have become large consumers of flesh. in former times and when england was laying the foundation of her greatness, her sturdy yeomen ate less meat in a week, than the average englishman of the present consumes in a single day.... the persians, the grecians, and the romans, became ruling nations while vegetarians." in _fruits and farinacea_, professor lawrence is quoted as follows: 'the inhabitants of northern europe and asia, the laplanders, samoiedes, ostiacs, tangooses, burats, kamtschatdales, as well as the natives of terra del fuego in the southern extremity of america, are the smallest, weakest, and least brave people on the globe; although they live almost entirely on flesh, and that often raw.' many athletic achievements of recent date have been won by vegetarians both in this country and abroad. the following successes are noteworthy:--walking: karl mann, dresden to berlin, championship of germany; george allen, land's end to john-o'-groats. running: e. r. voigt, olympic championship, etc.: f. a. knott, , metres belgian record. cycling: g. a. olley, land's end to john-o'-groats record. tennis: eustace miles, m.a., various championships, etc. of especial interest at the present moment are a series of tests and experiments recently carried out at yale university, u.s.a., under professor irving fisher, with the object of discovering the suitability of different dietaries for athletes, and the effect upon the human system in general. the results were surprising. 'one of the most severe tests,' remarks professor fisher, 'was in deep knee-bending, or "squatting." few of the meat-eaters could "squat" more than three to four hundred times. on the other hand a yale student who had been a flesh-abstainer for two years, did the deep knee-bending eighteen hundred times without exhaustion.... one remarkable difference between the two sets of men was the comparative absence of soreness in the muscles of the meat-abstainers after the tests.' the question as to climate is often raised; many people labour under the idea that a vegetable diet may be suitable in a hot climate, but not in a cold. that this idea is false is shown by facts, some of which the above quotations supply. that man can live healthily in arctic regions on a vegetable diet has been amply demonstrated. in a cold climate the body requires a considerable quantity of heat-producing food, that is, food containing a good supply of hydrocarbons (fats), and carbohydrates (starches and sugars). many vegetable foods are rich in these properties, as will be explained in the essay following dealing with dietetics. strong and enduring vegetable-feeding animals, such as the musk-ox and the reindeer, flourish on the scantiest food in an arctic climate, and there is no evidence to show that man could not equally well subsist on vegetable food under similar conditions. in an article entitled _vegetarianism in cold climates_, by captain walter carey, r.n., the author describes his observations during a winter spent in manchuria. the weather, we are told, was exceedingly cold, the thermometer falling as low as minus ° f. after speaking of the various arduous labours the natives are engaged in, captain carey describes the physique and diet of natives in the vicinity of niu-chwang as follows: 'the men accompanying the carts were all very big and of great strength, and it was obvious that none but exceptionally strong and hardy men could withstand the hardships of their long march, the intense cold, frequent blizzards, and the work of forcing their queer team along in spite of everything. one could not help wondering what these men lived on, and i found that the chief article was beans, which, made into a coarse cake, supplied food for both men and animals. i was told by english merchants who travelled in the interior, that everywhere they found the same powerful race of men, living on beans and rice--in fact, vegetarians. apparently they obtain the needful proteid and fat from the beans; while the coarse once-milled rice furnishes them with starch, gluten, and mineral salts, etc. spartan fare, indeed, but proving how easy it is to sustain life without consuming flesh-food.' so far, then, as the physical condition of those nations who are practically vegetarian is concerned, we have to conclude that practice tallies with theory. science teaches that man should live on a non-flesh diet, and when we come to consider the physique of those nations and men who do so, we have to acknowledge that their bodily powers and their health equal, if not excel, those of nations and men who, in part, subsist upon flesh. but it is interesting to go yet further. it has already been stated that mind and body are inseparable; that one reacts upon the other: therefore it is not irrelevant, in passing, to observe what mental powers are possessed by those races and individuals who subsist entirely upon the products of the vegetable kingdom. when we come to consider the mentality of the oriental races we certainly have to acknowledge that oriental culture--ethical, metaphysical, and poetical--has given birth to some of the grandest and noblest thoughts that mankind possesses, and has devised philosophical systems that have been the comfort and salvation of countless millions of souls. anyone who doubts the intellectual and ethical attainments of that remarkable nation of which we in the west know so little--the chinese--should read the panegyric written by sir robert hart, who, for forty years, lived among them, and learnt to love and venerate them as worthy of the highest admiration and respect. others have written in praise of the people of burma. speaking of the burman, a traveller writes: 'he will exercise a graceful charity unheard of in the west--he has discovered how to make life happy without selfishness and to combine an adequate power for hard work with a corresponding ability to enjoy himself gracefully ... he is a philosopher and an artist.' speaking of the indian peasant a writer in an english journal says: 'the ryot lives in the face of nature, on a simple diet easily procured, and inherits a philosophy, which, without literary culture, lifts his spirit into a higher plane of thought than other peasantries know of. abstinence from flesh food of any kind, not only gives him pure blood exempt from civilized diseases but makes him the friend and not the enemy, of the animal world around.' eastern literature is renowned for its subtle metaphysics. the higher types of orientals are endowed with an extremely subtle intelligence, so subtle as to be wholly unintelligible to the ordinary westerner. it is said that pythagoras and plato travelled in the east and were initiated into eastern mysticism. the east possesses many scriptures, and the greater part of the writings of eastern scholars consist of commentaries on the sacred writings. among the best known monumental philosophical and literary achievements maybe mentioned the _tao teh c'hing_; the _zend avesta;_ the _three vedas_; the _brahmanas_; the _upanishads;_ and the _bhagavad-gita_, that most beautiful 'song celestial' which for nearly two thousand years has moulded the thoughts and inspired the aspirations of the teeming millions of india. as to the testimony of individuals it is interesting to note that some of the greatest philosophers, scientists, poets, moralists, and many men of note, in different walks of life, in past and modern times, have, for various reasons, been vegetarians, among whom have been named the following:-- manu zoroaster pythagoras zeno buddha isaiah daniel empedocles socrates plato aristotle porphyry john wesley franklin goldsmith ray paley isaac newton jean paul richter schopenhauer byron gleizes hartley rousseau iamblichus hypatia diogenes quintus sextus ovid plutarch seneca apollonius the apostles matthew james james the less peter the christian fathers clement tertullian origen chrysostom st. francis d'assisi cornaro leonardo da vinci milton locke spinoza voltaire pope gassendi swedenborg thackeray linnæus shelley lamartine michelet william lambe sir isaac pitman thoreau fitzgerald herbert burrows garibaldi wagner edison tesla marconi tolstoy george frederick watts maeterlinck vivekananda general booth mrs. besant bernard shaw rev. prof. john e. b. mayor hon. e. lyttelton rev. r. j. campbell lord charles beresford gen. sir ed. bulwer etc., etc., etc. the following is a list of the medical and scientific authorities who have expressed opinions favouring vegetarianism:-- m. pouchet baron cuvier linnæus professor laurence, f.r.s. sir charles bell, f.r.s. gassendi flourens sir john owen professor howard moore sylvester graham, m.d. john ray, f.r.s. professor h. schaafhausen sir richard owen, f.r.s. charles darwin, ll.d., f.r.s. dr. john wood, m.d. professor irving fisher professor a. wynter blyth, f.r.c.s. edward smith, m.b., f.r.s., ll.b. adam smith, f.r.s. lord playfair, m.d., c.b. sir henry thompson, m.b., f.r.c.s. dr. f. j. sykes, b. sc. dr. anna kingsford professor g. sims woodhead, m.d., f.r.c.p., f.r.s. alexander haig, m.a., m.d., f.r.c.p. dr. w. b. carpenter, c.b., f.r.s. dr. josiah oldfield, d.c.l., m.a., m.r.c.s., l.r.c.p. virchow sir benjamin w. richardson, m.p., f.r.c.s. dr. robert perks, m.d., f.r.c.s. dr. kellogg, m.d. harry campbell, m.d. dr. olsen etc., etc. before concluding this section it might be pointed out that the curious prejudice which is always manifested when men are asked to consider any new thing is as strongly in evidence against food reform as in other innovations. for example, flesh-eating is sometimes defended on the ground that vegetarians do not look hale and hearty, as healthy persons should do. people who speak in this way probably have in mind one or two acquaintances who, through having wrecked their health by wrong living, have had to abstain from the 'deadly decoctions of flesh' and adopt a simpler and purer dietary. it is not fair to judge meat abstainers by those who have had to take to a reformed diet solely as a curative measure; nor is it fair to lay the blame of a vegetarian's sickness on his diet, as if it were impossible to be sick from any other cause. the writer has known many vegetarians in various parts of the world, and he fails to understand how anyone moving about among vegetarians, either in this country or elsewhere, can deny that such people look as healthy and cheerful as those who live upon the conventional omnivorous diet. if a vegetarian, owing to inherited susceptibilities, or incorrect rearing in childhood, or any other cause outside his power to prevent, is sickly and delicate, is it just to lay the blame on his present manner of life? it would, indeed, seem most reasonable to assume that the individual in question would be in a much worse condition had he not forsaken his original and mistaken diet when he did. the writer once heard an acquaintance ridicule vegetarianism on the ground that thoreau died of pulmonary consumption at forty-five! one is reminded of oliver wendell holmes' witty saying:--'the mind of the bigot is like the pupil of the eye: the more it sees the light, the more it contracts.' in conclusion, there is, as we have seen in our review of typical vegetarian peoples and classes throughout the world, the strongest evidence that those who adopt a sensible non-flesh dietary, suited to their own constitution and environment, are almost invariably healthier, stronger, and longer-lived than those who rely chiefly upon flesh-meat for nutriment. iii ethical considerations the primary consideration in regard to the question of diet should be, as already stated, the hygienic. having shown that the non-flesh diet is the more natural, and the more advantageous from the point of view of health, let us now consider which of the two--vegetarianism or omnivorism--is superior from the ethical point of view. the science of ethics is the science of conduct. it is founded, primarily, upon philosophical postulates without which no code or system of morals could be formulated. briefly, these postulates are, (a), every activity of man has as its deepest motive the end termed happiness, (b) the happiness of the individual is indissolubly bound up with the happiness of all creation. the truth of (a) will be evident to every person of normal intelligence: all arts and systems aim consciously, or unconsciously, at some good, and so far as names are concerned everyone will be willing to call the chief good by the term happiness, although there may be unlimited diversity of opinion as to its nature, and the means to attain it. the truth of (b) also becomes apparent if the matter is carefully reflected upon. everything that is _en rapport_ with all other things: the pebble cast from the hand alters the centre of gravity in the universe. as in the world of things and acts, so in the world of thought, from which all action springs. nothing can happen to the part but the whole gains or suffers as a consequence. every breeze that blows, every cry that is uttered, every thought that is born, affects through perpetual metamorphoses every part of the entire cosmic existence.[ ] we deduce from these postulates the following ethical precepts: a wise man will, firstly, so regulate his conduct that thereby he may experience the greatest happiness; secondly, he will endeavour to bestow happiness on others that by so doing he may receive, indirectly, being himself a part of the cosmic whole, the happiness he gives. thus supreme selfishness is synonymous with supreme egoism, a truth that can only be stated paradoxically. applying this latter precept to the matter in hand, it is obvious that since we should so live as to give the greatest possible happiness to all beings capable of appreciating it, and as it is an indisputable fact that animals can suffer pain, _and that men who slaughter animals needlessly suffer from atrophy of all finer feelings_, we should therefore cause no unnecessary suffering in the animal world. let us then consider whether, knowing flesh to be unnecessary as an article of diet, we are, in continuing to demand and eat flesh-food, acting morally or not. to answer this query is not difficult. it is hardly necessary to say that we are causing a great deal of suffering among animals in breeding, raising, transporting, and killing them for food. it is sometimes said that animals do not suffer if they are handled humanely, and if they are slaughtered in abattoirs under proper superintendence. but we must not forget the branding and castrating operations; the journey to the slaughter-house, which when trans-continental and trans-oceanic must be a long drawn-out nightmare of horror and terror to the doomed beasts; we must not forget the insatiable cruelty of the average cowboy; we must not forget that the animal inevitably spends at least some minutes of instinctive dread and fear when he smells and sees the spilt blood of his forerunners, and that this terror is intensified when, as is frequently the case, he witnesses the dying struggles, and hears the heart-rending groans; we must not forget that the best contrivances sometimes fail to do good work, and that a certain percentage of victims have to suffer a prolonged death-agony owing to the miscalculation of a bad workman. most people go through life without thinking of these things: they do not stop and consider from whence and by what means has come to their table the flesh-food that is served there. they drift along through a mundane existence without feeling a pang of remorse for, or even thought of, the pain they are accomplices in producing in the sub-human world. and it cannot be denied, hide it how we may, either from our eyes or our conscience, that however skilfully the actual killing may usually be carried out, there is much unavoidable suffering caused to the beasts that have to be transported by sea and rail to the slaughter-house. the animals suffer violently from sea-sickness, and horrible cruelty (such as pouring boiling oil into their ears, and stuffing their ears with hay which is then set on fire, tail-twisting, etc.,) has to be practised to prevent them lying down lest they be trampled on by other beasts and killed; for this means that they have to be thrown overboard, thus reducing the profits of their owners, or of the insurance companies, which, of course, would be a sad calamity. judging by the way the men act it does not seem to matter what cruelties and tortures are perpetuated; what heinous offenses against every humane sentiment of the human heart are committed; it does not matter to what depths of satanic callousness man stoops provided always that--this is the supreme question--_there is money to be made by it_. a writer has thus graphically described the scene in a cattle-boat in rough weather: 'helpless cattle dashed from one side of the ship to the other, amid a ruin of smashed pens, with limbs broken from contact with hatchway combings or winches--dishorned, gored, and some of them smashed to mere bleeding masses of hide-covered flesh. add to this the shrieking of the tempest, and the frenzied moanings of the wounded beasts, and the reader will have some faint idea of the fearful scenes of danger and carnage ... the dead beasts, advanced, perhaps, in decomposition before death ended their sufferings, are often removed literally in pieces.' and on the railway journey, though perhaps the animals do not experience so much physical pain as travelling by sea, yet they are often deprived of food, and water, and rest, for long periods, and mercilessly knocked about and bruised. they are often so injured that the cattle-men are surprised they have not succumbed to their injuries. and all this happens in order that the demand for _unnecessary_ flesh-food may be satisfied. those who defend flesh-eating often talk of humane methods of slaughtering; but it is significant that there is considerable difference of opinion as to what _is_ the most humane method. in england the pole-axe is used; in germany the mallet; the jews cut the throat; the italians stab. it is obvious that each of these methods cannot be better than the others, yet the advocates of each method consider the others cruel. as lieut. powell remarks, this 'goes far to show that a great deal of cruelty and suffering is inseparable from all methods.' it is hard to imagine how anyone believing he could live healthily on vegetable food alone, could, having once considered these things, continue a meat-eater. at least to do so he could not live his life in conformity with the precept that we should cause no unnecessary pain. how unholy a custom, how easy a way to murder he makes for himself who cuts the innocent throat of the calf, and hears unmoved its mournful plaint! and slaughters the little kid, whose cry is like the cry of a child, or devours the birds of the air which his own hands have fed! ah, how little is wanting to fill the cup of his wickedness! what unrighteous deed is he not ready to commit. * * * * * make war on noxious creatures, and kill them only, but let your mouths be empty of blood, and satisfied with pure and natural repasts. ovid. _metam._, _lib._ xv. that we cannot find any justification for destroying animal life for food does not imply we should never destroy animal life. such a cult would be pure fanaticism. if we are to consider physical well-being as of primary importance, it follows that we shall act in self-preservation 'making war on noxious creatures.' but this again is no justification for 'blood-sports.' he who inflicts pain needlessly, whether by his own hand or by that of an accomplice, not only injures his victim, but injures himself. he stifles what nobleness of character he may have and he cultivates depravity and barbarism. he destroys in himself the spirit of true religion and isolates himself from those whose lives are made beautiful by sympathy. no one need hope for a spiritual heaven while helping to make the earth a bloody hell. no one who asks others to do wrong for him need imagine he escapes the punishment meted out to wrong-doers. that he procures the service of one whose sensibilities are less keen than his own to procure flesh-food for him that he may gratify his depraved taste and love of conformity does not make him less guilty of crime. were he to kill with his own hand, and himself dress and prepare the obscene food, the evil would be less, for then he would not be an accomplice in retarding the spiritual growth of a fellow being. there is no shame in any _necessary_ labour, but that which is unnecessary is unmoral, and slaughtering animals to eat their flesh is not only unnecessary and unmoral; it is also cruel and immoral. philosophers and transcendentalists who believe in the buddhist law of kârma, westernized by emerson and carlyle into the great doctrine of compensation, realize that every act of unkindness, every deed that is contrary to the dictates of our nobler instincts and reason, reacts upon us, and we shall truly reap that which we have sown. an act of brutality brutalizes, and the more we become brutalized the more we attract natures similarly brutal and get treated by them brutally. thus does nature sternly deal justice. 'our acts our angels are, or good or ill, our fatal shadows that walk by us still.' it is appropriate in this place to point out that some very pointed things are said in the bible against the killing and eating of animals. it has been said that it is possible by judiciously selecting quotations to find the bible support almost anything. however this may be, the following excerpta are of interest:-- 'and god said: behold, i have given you every herb bearing seed, and every tree in which is the fruit of a tree yielding seed, to you it shall be for meat.'--gen. i., . 'but flesh with life thereof, which is the blood thereof, ye shall not eat.'--gen. ix., . 'it shall be a perpetual statute throughout your generations in all your dwellings, that ye shall eat neither fat nor blood.'--lev. iii., . 'ye shall eat no manner of blood, whether it be of fowl, or beast.'--lev. vii., . 'ye shall eat the blood of no manner of flesh: for the life of all flesh is the blood thereof: whosoever eateth it shall be cut off.'--lev. xvii., . 'the wolf also shall dwell with the lamb, and the leopard shall lie down with the kid; and the calf and the young lion and the fatling together; and a little child shall lead them.... they shall not hurt nor destroy in all my holy mountain.'--isaiah lxv. 'he that killeth an ox is as he that slayeth a man.'--isaiah lxvi., . 'i desire mercy, and not sacrifice.'--matt. ix., . 'it is good not to eat flesh, nor to drink wine, nor to do anything whereby thy brother stumbleth.'--romans xiv., . 'wherefore, if meat maketh my brother to stumble i will eat no flesh for evermore, that i make not my brother stumble.'-- cor. viii., . the verse from isaiah is no fanciful stretch of poetic imagination. the writer, no doubt, was picturing a condition of peace and happiness on earth, when discord had ceased and all creatures obeyed nature and lived in harmony. it is not absurd to suppose that someday the birds and beasts may look upon man as a friend and benefactor, and not the ferocious beast of prey that he now is. in certain parts of the world, at the present day--the galapagos archipelago, for instance--where man has so seldom been that he is unknown to the indigenous animal life, travellers relate that birds are so tame and friendly and curious, being wholly unacquainted with the bloodthirsty nature of man, that they will perch on his shoulders and peck at his shoe laces as he walks. it may be said that jesus did not specifically forbid flesh-food. but then he did not specifically forbid war, sweating, slavery, gambling, vivisection, cock and bull fighting, rabbit-coursing, trusts, opium smoking, and many other things commonly looked upon as evils which should not exist among christians. jesus laid down general principles, and we are to apply these general principles to particular circumstances. the sum of all his teaching is that love is the most beautiful thing in the world; that the kingdom of heaven is open to all who really and truly love. the act of loving is the expression of a desire to make others happy. all beings capable of experiencing pain, who have nervous sensibilities similar to our own, are capable of experiencing the effect of our love. the love which is unlimited, which is not confined merely to wife and children, or blood relations and social companions, or one's own nation, or even the entire human race, but is so comprehensive as to include all life, human and sub-human; such love as this marks the highest point in moral evolution that human intelligence can conceive of or aspire to. eastern religions have been more explicit than christianity about the sin of killing animals for food. in the _laws of manu_, it is written: 'the man who forsakes not the law, and eats not flesh-meat like a bloodthirsty demon, shall attain goodness in this world, and shall not be afflicted with maladies.' 'unslaughter is the supreme virtue, supreme asceticism, golden truth, from which springs up the germ of religion.' _the mahabharata._ '_non-killing_, truthfulness, non-stealing, continence, and non-receiving, are called yama.' _patanjalis' yoga aphorisms._ 'a yogî must not think of injuring anyone, through thought, word or deed, and this applies not only to man, but to all animals. mercy shall not be for men alone, but shall go beyond, and embrace the whole world.' _commentary of vivekânanda._ 'surely hell, fire, and repentance are in store for those who for their pleasure and gratification cause the dumb animals to suffer pain.' _the zend avesta._ gautama, the buddha, was most emphatic in discountenancing the killing of animals for food, or for any other unnecessary purpose, and zoroaster and confucius are said to have taught the same doctrine. footnotes: [footnote : see _sartor resartus_, book i., chap. xi.: book iii., chap. vii. also an article by prof. w. p. montague, ph.d.: 'the evidence of design in the elements and structure of the cosmos,' in the _hibbert journal_, jan., .] iv the Æsthetic point of view st. paul tells us to think on whatsoever things are pure and lovely (phil. iv., ). the implication is that we should love and worship beauty. we should seek to surround ourselves by beautiful objects and avoid that which is degrading and ugly. let us make some comparisons. look at a collection of luscious fruits filling the air with perfume, and pleasing the eye with a harmony of colour, and then look at the gruesome array of skinned carcasses displayed in a butcher's shop; which is the more beautiful? look at the work of the husbandman, tilling the soil, pruning the trees, gathering in the rich harvest of golden fruit, and then look at the work of the cowboy, branding, castrating, terrifying, butchering helpless animals; which is the more beautiful? surely no one would say a corpse was a beautiful object. picture it (after the axe has battered the skull, or the knife has found the heart, and the victim has at last ceased its dying groans and struggles), with its ghastly staring eyes, its blood-stained head or throat where the sharp steel pierced into the quivering flesh; picture it when the body is opened emitting a sickening odour and the reeking entrails fall in a heap on the gore-splashed floor; picture this sight and ask whether it is not the epitome of ugliness, and in direct opposition to the most elementary sense of beauty. moreover, what effect has the work of a slayer of animals upon his personal character and refinement? can anyone imagine a sensitive-minded, finely-wrought _æsthetic_ nature doing anything else than revolt against the cold-blooded murdering of terrorised animals? it is significant that in some of the states of america butchers are not allowed to sit on a jury during a murder trial. physiognomically the slaughterman carries his trade-mark legibly enough. the butcher does not usually exhibit those facial traits which distinguish a person who is naturally sympathetic and of an æsthetic temperament; on the contrary, the butcher's face and manner generally bear evidence of a life spent amid scenes of gory horror and violence; of a task which involves torture and death. a plate of cereal served with fruit-juice pleases the eye and imagination, but a plate smeared with blood and laden with dead flesh becomes disgusting and repulsive the moment we consider it in that light. cooking may disguise the appearance but cannot alter the reality of the decaying _corpse_; and to cook blood and give it another name (gravy) may be an artifice to please the palate, but it is blood, (blood that once coursed through the body of a highly sensitive and nervous being), just the same. surely a person whose olfactory nerves have not been blunted prefers the delicate aroma of ripe fruit to the sickly smell of mortifying flesh,--or fried eggs and bacon! notice how young children, whose taste is more or less unperverted, relish ripe fruits and nuts and clean tasting things in general. man, before he has become thoroughly accustomed to an unnatural diet, before his taste has been perverted and he has acquired by habit a liking for unwholesome and unnatural food, has a healthy appetite for nature's sun-cooked seeds and berries of all kinds. now true refinement can only exist where the senses are uncorrupted by addiction to deleterious habits, and the nervous system by which the senses act will remain healthy only so long as it is built up by pure and natural foods; hence it is only while man is nourished by those foods desired by his unperverted appetite that he may be said to possess true refinement. power of intellect has nothing whatever to do _necessarily_ with the _æsthetic instinct_. a man may possess vast learning and yet be a boor. refinement is not learnt as a boy learns algebra. refinement comes from living a refined life, as good deeds come from a good man. the nearer we live according to nature's plan, and in harmony with her, the healthier we become physically and mentally. we do not look for refinement in the obese, red-faced, phlegmatic, gluttonous sensualists who often pass as gentlemen because they possess money or rank, but in those who live simply, satisfying the simple requirements of the body, and finding happiness in a life of well-directed toil. * * * * * the taste of young children is often cited by vegetarians to demonstrate the liking of an unsophisticated palate, but the primitive instinct is not wholly atrophied in man. before man became a tool-using animal, he must have depended for direction upon what is commonly termed instinct in the selection of a diet most suitable to his nature. no one can doubt, judging by the way undomesticated animals seek their food with unerring certainty as to its suitability, but that instinct is a trustworthy guide. granting that man could, in a state of absolute savagery, and before he had discovered the use of fire or of tools, depend upon instinct alone, and in so doing live healthily, cannot _what yet remains_ of instinct be of some value among civilized beings? is not man, even now, in spite of his abused and corrupted senses, when he sees luscious fruits hanging within his reach, tempted to pluck them, and does he not eat them with relish? but when he sees the grazing ox, or the wallowing hog, do similar gustatory desires affect him? or when he sees these animals lying dead, or when skinned and cut up in small pieces, does this same natural instinct stimulate him to steal and eat this food as it stimulates a boy to steal apples and nuts from an orchard and eat them surreptitiously beneath the hedge or behind the haystack? very different is it with true carnivora. the gorge of a cat, for instance, will rise at the smell of a mouse, or a piece of raw flesh, but not at the aroma of fruit. if a man could take delight in pouncing upon a bird, tear its still living body apart with his teeth, sucking the warm blood, one might infer that nature had provided him with carnivorous instinct, but the very _thought_ of doing such a thing makes him shudder. on the other hand, a bunch of luscious grapes makes his 'mouth water,' and even in the absence of hunger he will eat fruit to gratify taste. a table spread with fruits and nuts and decorated with flowers is artistic; the same table laden with decaying flesh and blood, and maybe entrails, is not only inartistic--it is disgusting. those who believe in an all-wise creator can hardly suppose he would have so made our body as to make it necessary daily to perform acts of violence that are an outrage to our sympathies, repulsive to our finer feelings, and brutalising and degrading in every detail. to possess fine feelings without the means to satisfy them is as bad as to possess hunger without a stomach. if it be necessary and a part of the divine wisdom that we should degrade ourselves to the level of beasts of prey, then the humanitarian sentiment and the æsthetic instinct are wrong and should be displaced by callousness, and the endeavour to cultivate a feeling of enjoyment in that which to all the organs of sense in a person of intelligence and religious feeling is ugly and repulsive. but no normally-minded person can think that this is so. it would be contrary to all the ethical and æsthetic teachings of every religion, and antagonistic to the feelings of all who have evolved to the possession of a conscience and the power to distinguish the beautiful from the base. when one accustomed to an omnivorous diet adopts a vegetarian régime, a steadily growing refinement in taste and smell is experienced. delicate and subtle flavours, hitherto unnoticed, especially if the habit of thorough mastication be practised, soon convince the neophyte that a vegetarian is by no means denied the pleasure of gustatory enjoyment. further, not only are these senses better attuned and refined, but the mind also undergoes a similar exaltation. thoreau, the transcendentalist, wrote: 'i believe that every man who has ever been earnest to preserve his higher or poetic faculties in the best condition, has been particularly inclined to abstain from animal food, and from much food of any kind.' v economical considerations there is no doubt that the yield of land when utilized for pasturage is less than what it will produce in the hands of the agriculturist. in a thickly populated country, such as england, dependent under present conditions on foreign countries for a large proportion of her food supply, it is foolish, considering only the political aspects, to employ the land for raising unnecessary flesh-food, and so be compelled to apply to foreign markets for the first necessaries of life, when there is, without doubt, sufficient agricultural land in england to support the entire population on a vegetable regimen. as just said, a much larger population can be supported on a given acreage cultivated with vegetable produce than would be possible were the same land used for grazing cattle. lieut. powell quotes prof. francis newman of university college, london, as declaring that-- acres devoted to sheep-raising will support men: proportion . acres devoted to dairy-farming will support men: proportion - / . acres devoted to wheat will support men: proportion . acres devoted to potato will support men: proportion . to produce the same quantity of food yielded by an acre of land cultivated by the husbandman, three or four acres, or more, would be required as grazing land to raise cattle for flesh meat. another point to note is that agriculture affords employment to a very much larger number of men than cattle-raising; that is to say, a much larger number of men are required to raise a given amount of vegetable food than is required to raise the same amount of flesh food, and so, were the present common omnivorous customs to give place to vegetarianism, a very much more numerous peasantry would be required on the land. this would be physically, economically, morally, better for the nation. it is obvious that national health would be improved with a considerably larger proportion of hardy country yeomen. the percentage of poor and unemployed people in large cities would be reduced, their labor being required on the soil, where, being in more natural, salutary, harmonious surroundings the moral element would have better opportunity for development than when confined in the unhealthy, ugly, squalid surroundings of a city slum. it is not generally known that there is often a decided _loss_ of valuable food-material in feeding animals for food, one authority stating that it takes nearly lbs. of barley, which is a good wholesome food, to make lb. of pork, a food that can hardly be considered safe to eat when we learn that tuberculosis was detected in , pigs in berlin abattoirs in one year. as to the comparative cost of a vegetarian and omnivorous diet, it is instructive to learn that it is proverbial in the western states of america that a chinaman can live and support his family in health and comfort on an allowance which to a meat-eating white man would be starvation. it is not to be denied that a vegetarian desirous of living to eat, and having no reason or desire to be economical, could spend money as extravagantly as a devotee of the flesh-pots having a similar disposition. but it is significant that the poor of most european countries are not vegetarians from choice but from necessity. had they the means doubtless they would purchase meat, not because of any instinctive liking for it, but because of that almost universal trait of human character that causes men to desire to imitate their superiors, without, in most cases, any due consideration as to whether the supposed superiors are worthy of the genuflection they get. were king george or kaiser wilhelm to become vegetarians and advocate the non-flesh diet, such an occurrence would do far more towards advancing the popularity of this diet than a thousand lectures from "mere" men of science. carlyle was not far wrong when he called men "clothes worshippers." the uneducated and poor imitate the educated and rich, not because they possess that attitude of mind which owes its existence to a very deep and subtle emotion and which is expressed in worship and veneration for power, whether it be power of body, power of rank, power of mind, or power of wealth. the poor among western nations are vegetarians because they cannot afford to buy meat, and this is plain enough proof as to which dietary is the cheaper. perhaps a few straightforward facts on this point may prove interesting. an ordinary man, weighing lbs. to lbs., under ordinary conditions, at moderately active work, as an engineer, carpenter, etc., could live in comfort and maintain good health on a dietary providing daily lb. bread ( to grs. protein); ozs. potatoes ( grs. protein); ozs. rice, or barley, or macaroni, or maize meal, etc. ( grs. protein); ozs. dates, or figs, or prunes, or bananas, etc., and ozs. shelled nuts ( grs. protein); the cost of which need not exceed c. to c. per day; or in the case of one leading a more sedentary life, such as clerical work, these would be slightly reduced and the cost reduced to c. to c. per day. for one shilling per day, luxuries, such as nut butter, sweet-stuffs, and a variety of fruits and vegetables could be added. it is hardly necessary to point out that the housewife would be 'hard put to' to make ends meet 'living well' on the ordinary diet at c. per head per day. the writer, weighing lbs., who lives a moderately active life, enjoys good health, and whose tastes are simple, finds the cost of a cereal diet comes to c. to c. per week. the political economist and reformer finds on investigation, that the adoption of vegetarianism would be a solution of many of the complex and baffling questions connected with the material prosperity of the nation. here is a remedy for unemployment, drink, slums, disease, and many forms of vice; a remedy that is within the reach of everyone, and that costs only the relinquishing of a foolish prejudice and the adoption of a natural mode of living plus the effort to overcome a vicious habit and the denial of pleasure derived from the gratification of corrupted appetite. nature will soon create a dislike for that which once was a pleasure, and in compensation will confer a wholesome and beneficent enjoyment in the partaking of pure and salutary foods. whether or no the meat-eating nations will awake to these facts in time to save themselves from ruin and extinction remains to be seen. meat-eating has grown side by side with disease in england during the past seventy years, but there are now, fortunately, some signs of abatement. the doctors, owing perhaps to some prescience in the air, some psychical foreboding, are recommending that less meat be eaten. but whatever the future has in store, there is nothing more certain than this--that in the adoption of the vegetable regimen is to be found, if not a complete panacea, at least a partial remedy, for the political and social ills that our nation at the present time is afflicted with, and that those of us who would be true patriots are in duty bound to practise and preach vegetarianism wheresoever and whensoever we can. vi the exclusion of dairy produce it is unfortunate that many flesh-abstainers who agree with the general trend of the foregoing arguments do not realise that these same arguments also apply to abstinence from those animal foods known as dairy produce. in considering this further aspect it is necessary for reasons already given, to place hygienic considerations first. is it reasonable to suppose that nature ever intended the milk of the cow or the egg of the fowl for the use of man as food? can anyone deny that nature intended the cow's milk for the nourishment of her calf and the hen's egg for the propagation of her species? it is begging the question to say that the cow furnishes more milk than her calf requires, or that it does not injure the hen to steal her eggs. besides, it is not true. regarding the dietetic value of milk and eggs, which is the question of first importance, are we correct in drawing the inference that as nature did not intend these foods for man, therefore they are not suitable for him? as far as the chemical constituents of these foods are concerned, it is true they contain compounds essential to the nourishment of the human body, and if this is going to be set up as an argument in favor of their consumption, let it be remembered that flesh food also contains compounds essential to nourishment. but the point is this: not what valuable nutritive compounds does any food-substance contain, but what value, _taking into consideration its total effects_, has the food in question as a wholesome article of diet? it seems to be quite generally acknowledged by the medical profession that raw milk is a dangerous food on account of the fact that it is liable from various causes, sometimes inevitable, to contain impurities. dr. kellogg writes: typhoid fever, cholera infantum, tuberculosis and tubercular consumption--three of the most deadly diseases known; it is very probable also, that diphtheria, scarlet fever and several other maladies are communicated through the medium of milk.... it is safe to say that very few people indeed are fully acquainted with the dangers to life and health which lurk in the milk supply.... the teeming millions of china, a country which contains nearly one-third of the entire population of the globe, are practically ignorant of this article of food. the high-class hindoo regards milk as a loathsome and impure article of food, speaking of it with the greatest contempt as "cow-juice," doubtless because of his observations of the deleterious effect of the use of milk in its raw state. the germs of tuberculosis seem to be the most dangerous in milk, for they thrive and retain their vitality for many weeks, even in butter and cheese. an eminent german authority, hirschberger, is said to have found per cent of the cows in the vicinity of large cities to be affected by tuberculosis. many other authorities might be quoted supporting the contention that a large percentage of cows are afflicted by this deadly disease. other germs, quite as dangerous, find their way into milk in numerous ways. excreta, clinging to the hairs of the udder, are frequently rubbed off into the pail by the action of the hand whilst milking. under the most careful sanitary precautions it is impossible to obtain milk free from manure, from the ordinary germs of putrefaction to the most deadly microbes known to science. there is little doubt but that milk is one of the uncleanest and impurest of all foods. milk is constipating, and as constipation is one of the commonest complaints, a preventive may be found in abstinence from this food. as regards eggs, there is perhaps not so much to be said, although eggs so quickly undergo a change akin to putrefaction that unless eaten fresh they are unfit for food; moreover, (according to dr. haig) they contain a considerable amount of xanthins, and cannot, therefore, be considered a desirable food. dairy foods, we emphatically affirm, are not necessary to health. in the section dealing with 'physical considerations' sufficient was said to prove the eminent value of an exclusive vegetable diet, and the reader is referred to that and the subsequent essay on nutrition and diet for proof that man can and should live without animal food of any kind. such nutritive properties as are possessed by milk and eggs are abundantly found in the vegetable kingdom. the table of comparative values given, exhibits this quite plainly. that man can live a thoroughly healthy life upon vegetable foods alone there is ample evidence to prove, and there is good cause to believe that milk and eggs not only are quite unnecessary, but are foods unsuited to the human organism, and may be, and often are, the cause of disease. of course, it is recognized that with scrupulous care this danger can be minimized to a great extent, but still it is always there, and as there is no reason why we should consume such foods, it is not foolish to continue to do so? but this is not all. it is quite as impossible to consume dairy produce without slaughter as it is to eat flesh without slaughter. there are probably as many bulls born as cows. one bull for breeding purposes suffices for many cows and lives for many years, so what is to be done with the bull calves if our humanitarian scruples debar us from providing a vocation for the butcher? the country would soon be overrun with vast herds of wild animals and the whole populace would have to take to arms for self-preservation. so it comes to the same thing. if we did not breed these animals for their flesh, or milk, or eggs, or labour, we should have no use for them, and so should breed them no longer, and they would quickly become extinct. the wild goat and sheep and the feathered life might survive indefinitely in mountainous districts, but large animals that are not domesticated, or bred for slaughter, soon disappear before the approach of civilisation. the irish elk is extinct, and the buffalo of north america has been wiped out during quite recent years. if leather became more expensive (much of it is derived from horse hide) manufacturers of leather substitutes would have a better market than they have at present. vi conclusion 'however much thou art read in theory, if thou hast no practice thou art ignorant,' says the persian poet sa'di. 'conviction, were it never so excellent, is worthless until it converts itself into conduct. nay, properly, conviction is not possible till then,' says herr teufelsdrockh. it is never too late to be virtuous. it is right that we should look before we leap, but it is gross misconduct to neglect duty to conform to the consuetudes of the hour. we must endeavour in practical life to carry out to the best of our ability our philosophical and ethical convictions, for any lapse in such endeavour is what constitutes immorality. we must live consistently with theory so long as our chief purpose in life is advanced by so doing, but we must be inconsistent when by antinomianism we better forward this purpose. to illustrate: all morally-minded people desire to serve as a force working for the happiness of the race. we are convinced that the slaughter of animals for food is needless, and that it entails much physical and mental suffering among men and animals and is therefore immoral. knowing this we should exert our best efforts to counteract the wrong, firstly, by regulating our own conduct so as not to take either an active or passive part in this needless massacre of sub-human life, and secondly, by making those facts widely known which show the necessity for food reform. now to go to the ultimate extreme as regards our own conduct we should make no use of such things as leather, bone, catgut, etc. we should not even so much as attend a concert where the players use catgut strings, for however far distantly related cause and effect may be, the fact remains that the more the demand, no matter how small, the more the supply. we should not even be guilty of accosting a friend from over the way lest in consequence he take more steps than otherwise he would do, thus wearing out more shoe-leather. he who would practise such absurd sansculottism as this would have to resort to the severest seclusion, and plainly enough we cannot approve of such fanaticism. by turning antinomian when necessary and staying amongst our fellows, making known our views according to our ability and opportunity, we shall be doing more towards establishing the proper relation between man and sub-man than by turning cenobite and refusing all intercourse and association with our fellows. let us do small wrong that we may accomplish great good. let us practise our creed so far as to abstain from the eating of animal food, and from the use of furs, feathers, seal and fox skins, and similar ornaments, to obtain which necessitates the violation of our fundamental principles. with regard to leather, this material is, under present conditions, a 'by-product.' the hides of animals slaughtered for their flesh are made into leather, and it is not censurable in a vegetarian to use this article in the absence of a suitable substitute when he knows that by so doing he is not asking an animal's life, nor a fellow-being to degrade his character by taking it. there is a substitute for leather now on the market, and it is hoped that it may soon be in demand, for even a leather-tanner's work is not exactly an ideal occupation. looking at the question of conviction and consistency in this way, there are conceivable circumstances when the staunchest vegetarian may even turn kreophagist. as to how far it is permissible to depart from the strictest adherence to the principles of vegetarianism that have been laid down, the individual must trust his own conscience to determine; but we can confidently affirm that the eating of animal flesh is unnecessary and immoral and retards development in the direction which the finest minds of the race hold to be good; and that the only time when it would not be wrong to feed upon such food would be when, owing to misfortunes such as shipwreck, war, famine, etc., starvation can only be kept at bay by the sacrifice of animal life. in such a case, man, considering his own life the more valuable, must resort to the unnatural practice of flesh-eating. the reformer may have, indeed must have, to pay a price, and sometimes a big one, for the privilege, the greatest of all privileges, of educating his fellows to a realisation of their errors, to a realisation of a better and nobler view of life than they have hitherto known. seldom do men who carve out a way for themselves, casting aside the conventional prejudices of their day, and daring to proclaim, and live up to, the truth they see, meet with the esteem and respect due to them; but this should not, and, if they are sincere and courageous, does not, deter them from announcing their message and caring for the personal discomfort it causes. it is such as these that the world has to thank for its progress. it often happens that the reformer reaps not the benefit of the reform he introduces. men are slow to perceive and strangely slow to act, yet he who has genuine affection for his fellows, and whose desire for the betterment of humanity is no mere sentimental pseudo-religiosity, bears bravely the disappointment he is sure to experience, and with undaunted heart urges the cause that, as he sees it, stands for the enlightenment and happiness of man. the vegetarian in the west (europe, america, etc.) is often ridiculed and spoken of by appellations neither complimentary nor kind, but this should deter no honorable man or woman from entering the ranks of the vegetarian movement as soon as he or she perceives the moral obligation to do so. it may be hard, perhaps impossible, to convert others to the same views, but the vegetarian is not hindered from living his own life according to the dictates of his conscience. 'he who conquers others is strong, but the man who conquers himself is mighty,' wrote laotze in the _tao teh ch'ing_, or 'the simple way.' when we call to mind some heroic character--a socrates, a regulus, a savonarola--the petty sacrifices our duties entail seem trivial indeed. we do well to remember that it is only by obedience to the highest dictates of our own hearts and minds that we may obtain true happiness. it is only by living in harmony with all living creatures that nobility and purity of life are attainable. as we obey the immediate vision, so do we become able to see yet richer visions: but the _strength of the vision is ours only as we obey its high demands_. nutrition and diet i the science of nutrition the importance of some general knowledge of the principles of nutrition and the nutritive values of foods is not generally realised. ignorance on such a matter is not usually looked upon as a disgrace, but, on the contrary, it would be commonly thought far more reprehensible to lack the ability to conjugate the verb 'to be' than to lack a knowledge of the chemical properties of the food we eat, and the suitability of it to our organism. yet the latter bears direct and intimate relation to man's physical, mental, and moral well-being, while the former is but a 'sapless, heartless thistle for pedantic chaffinches,' as jean paul would say. the human body is the most complicated machine conceivable, and as it is absurd to suppose that any tyro can take charge of so comparatively simple a piece of mechanism as a locomotive, how much more absurd is it to suppose the human body can be kept in fit condition, and worked satisfactorily, without at least some, if only slight, knowledge of the nature of its constitution, and an understanding of the means to satisfy its requirements? only by study and observation comes the knowledge of how best to supply the required material which, by its oxidation in the body, repairs waste, gives warmth and produces energy. considering, then, that the majority of people are entirely ignorant both of the chemical constitution of the body, and the physiological relationship between the body and food, it is not surprising to observe that in respect to this question of caring for the body, making it grow and work and think, many come to grief, having breakdowns which are called by various big-sounding names. indeed, to the student of dietetics, the surprise is that the body is so well able to withstand the abuse it receives. it has already been explained in the previous essay how essential it is if we live in an artificial environment and depart from primitive habits, thereby losing natural instincts such as guide the wild animals, that we should study diet. no more need be said on this point. it may not be necessary that we should have some general knowledge of fundamental principles, and learn how to apply them with reasonable precision. the chemical constitution of the human body is made up of a large variety of elements and compounds. from fifteen to twenty elements are found in it, chief among which are oxygen, hydrogen, carbon, nitrogen, calcium, phosphorus, sodium, and sulphur. the most important compounds are protein, hydrocarbons, carbohydrates, organic mineral matter, and water. the food which nourishes the body is composed of the same elements and compounds. food serves two purposes,--it builds and repairs the body tissues, and it generates vital heat and energy, burning food as fuel. protein and mineral matter serve the first purpose, and hydrocarbons (fats) and carbohydrates (sugars and starches) the second, although, if too much protein be assimilated it will be burnt as fuel, (but it is bad fuel as will be mentioned later), and if too much fat is consumed it will be stored away in the body as reserve supply. most food contains some protein, fat, carbohydrates, mineral matter, and water, but the proportion varies very considerably in different foods. water is the most abundant compound in the body, forming on an average, over sixty per cent. of the body by weight. it cannot be burnt, but is a component part of all the tissues and is therefore an exceedingly, important food. mineral matter forms approximately five or six per cent. of the body by weight. phosphate of lime (calcium phosphate), builds bone; and many compounds of potassium, sodium, magnesium and iron are present in the body and are necessary nutrients. under the term protein are included the principal nitrogenous compounds which make bone, muscle and other material. it forms about per cent. of the body by weight, and, as mentioned above, is burnt as fuel for generating heat and energy. carbohydrates form but a small proportion of the body-tissue, less than one per cent. starches, sugars, and the fibre of plants, or cellulose, are included under this term. they serve the same purpose as fat. all dietitians are agreed that protein is the essential combined in food. deprivation of it quickly produces a starved physical condition. the actual quantity required cannot be determined with perfect accuracy, although estimates can be made approximately correct. the importance of the other nutrient compounds is but secondary. but the system must have all the nutrient compounds in correct proportions if it is to be maintained in perfect health. these proportions differ slightly according to the individual's physical constitution, temperament and occupation. food replenishes waste caused by the continual wear and tear incidental to daily life: the wear and tear of the muscles in all physical exertion, of the brain in thinking, of the internal organs in the digestion of food, in all the intricate processes of metabolism, in the excretion of waste matter, and the secretion of vital fluids, etc. the ideal diet is one which replenishes waste with the smallest amount of suitable material, so that the system is kept in its normal condition of health at a minimum of expense of energy. the value, therefore, of some general knowledge of the chemical constituents of food is obvious. the diet must be properly balanced, that is, the food eaten must provide the nutrients the body requires, and not contain an excess of one element or a deficiency of another. it is impossible to substitute protein for fat, or _vice versa_, and get the same physiological result, although the human organism is wonderfully tolerant of abuse, and remarkably ingenious in its ability to adapt itself to abnormal conditions. it has been argued that it is essentially necessary for a well-balanced dietary that the variety of food be large, or if the variety is to be for any reason restricted, it must be chosen with great discretion. dietetic authorities are not agreed as to whether the variety should be large or small, but there is a concensus of opinion that, be it large or small, it should be selected with a view to supplying the proper nutrients in proper proportions. the arguments, so far as the writer understands them, for and against a large variety of foods, are as follows:-- if the variety be large there is a temptation to over-feed. appetite does not need to be goaded by tasty dishes; it does not need to be goaded at all. we should eat when hungry and until replenished; but to eat when not hungry in order to gratify a merely sensual appetite, to have dishes so spiced and concocted as to stimulate a jaded appetite by novelty of taste, is harmful to an extent but seldom realised. hence the advisability, at least in the case of persons who have not attained self-mastery over sensual desire, of having little variety, for then, when the system is replenished, over-feeding is less likely to occur. in this connection it should be remembered that in some parts of the world the poor, although possessing great strength and excellent health, live upon, and apparently relish, a dietary limited mostly to black bread and garlics, while among ourselves an ordinary person eats as many as fifty different foods in one day.[ ] on the other hand, a too monotonous dietary, especially where people are accustomed to a large variety of mixed foods, fails to give the gustatory pleasure necessary for a healthy secretion of the digestive juices, and so may quite possibly result in indigestion. it is a matter of common observation that we are better able to digest food which we enjoy than that which we dislike, and as we live not upon what we eat, but upon what we digest, the importance of enjoying the food eaten is obvious. also as few people know anything about the nutritive value of foods, they stand a better chance, if they eat a large variety, of procuring the required quantity of different nutrients than when restricted to a very limited dietary, because, if the dietary be very limited they might by accident choose as their mainstay some food that was badly balanced in the different nutrients, perhaps wholly lacking in protein. it is lamentable that there is such ignorance on such an all-important subject. however, we have to consider things as they are and not as they ought to be. perhaps the best way is to have different food at different meals, without indulging in many varieties at one meal. thus taste can be satisfied, while the temptation to eat merely for the sake of eating is less likely to arise. it might be mentioned, in passing, that in the opinion of the best modern authorities the average person eats far more than he needs, and that this excess inevitably results in pathological conditions. voit's estimate of what food the average person requires daily was based upon observation of what people _do_ eat, not upon what they _should_ eat. obviously such an estimate is valueless. as well argue that an ounce of tobacco daily is what an ordinary person should smoke because it is the amount which the average smoker consumes. a vegetarian needs only to consider the amount of protein necessary, and obtained from the food eaten. the other nutrients will be supplied in proportions correct enough to satisfy the body requirements under normal conditions of health. the only thing to take note of is that more fat and carbohydrates are needed in cold weather than hot, the body requiring more fuel for warmth. but even this is not essential: the essential thing is to have the required amount of protein. in passing, it is interesting to observe the following: the fact that in a mixed fruitarian diet the proportion of the nutrient compounds is such as to satisfy natural requirements is another proof of the suitability of the vegetable regimen to the human organism. it is a provision of nature that those foods man's digestive organs are constructed to assimilate with facility, and man's organs of taste, smell, and perception best prefer, are those foods containing chemical compounds in proportions best suited to nourish his body. one of the many reasons why flesh-eating is deleterious is that flesh is an ill-balanced food, containing, as it does, considerable protein and fat, but no carbohydrates or neutralising salts whatever. as the body requires three to four times more carbohydrates than protein, and protein cannot be properly assimilated without organic minerals, it is seen that with the customary 'bread, meat and boiled potatoes' diet, this proportion is not obtained. prof. chittenden holds the opinion that the majority of people partake greatly in excess of food rich in protein. no hard and fast rule can be laid down to different persons require different foods and foods and amounts at different times under different +-----------------------------------------------------------------------+ |[transcriber's note: it is regretted that a line has been missed by the| |typesetter.] | +-----------------------------------------------------------------------+ regulate the amount, or proper proportions, of food material for a well-balanced dietary, as amounts, and the same person requires different ferent conditions. professor w. o. atwater, an american, makes the following statement: 'as the habits and conditions of individuals differ, so, too, their needs for nourishment differ, and their food should be adapted to their particular requirements. it has been estimated that an average man at moderately active labor, like a carpenter, or mason, should have (daily) about grams ( grains) or . pound of available protein, and sufficient fuel ingredients in addition to make the fuel value of the whole diet , calories; while a man at sedentary employment would be well nourished with grams ( grains) or . pound of available protein, and enough fat and carbohydrates in addition to yield , calories of energy. the demands are, however, variable, increasing and decreasing with increase and decrease of muscular work, or as other needs of the person change. each person, too, should learn by experience what kinds of food yield him nourishment with the least discomfort, and should avoid those which do not "agree" with him.' it has been stated that unless the body is supplied with protein, hunger will be felt, no matter if the stomach be over-loaded with non-nitrogenous food. if a hungry man ate heartily of _only_ such foods as fresh fruit and green vegetables he might soon experience a feeling of fulness, but his hunger would not be appeased. nature asks for protein, and hunger will continue so long as this want remains unsatisfied. similarly as food is the first necessity of life, so is protein the first necessity in food. if a person were deprived of protein starvation must inevitably ensue. were we (by 'we' is meant the generality of people in this country), to weigh out our food supply, for, say a week, we should soon realise what a large reduction from the usual quantity of food consumed would have to be made, and instead of eating, as is customary, without an appetite, hunger might perhaps once a day make itself felt. there is little doubt but that the health of most people would be vastly improved if food were only eaten when genuine hunger was felt, and the dietary chosen were well balanced, _i.e._, the proportions of protein, fat, carbohydrates and salts being about , , , - . as aforesaid, the mixed vegetarian dietary is, in general, well-balanced. while speaking about too much food, it may be pointed out that the function of appetite is to inform us that the body is in need of nutriment. the appetite was intended by nature for this purpose, yet how few people wait upon appetite! the generality of people eat by time, custom, habit, and sensual desire; not by appetite at all. if we eat when not hungry, and drink when not thirsty, we are doing the body no good but positive harm. the organs of digestion are given work that is unnecessary, thus detracting from the vital force of the body, for there is only a limited amount of potential energy, and if some of this is spent unnecessarily in working the internal organs, it follows that there is less energy for working the muscles or the brain. so that an individual who habitually overfeeds becomes, after a time, easily tired, physically lazy, weak, perhaps if temperamentally predisposed, nervous and hypochondriacal. moreover, over-eating not only adds to the general wear and tear, thus probably shortening life, but may even result in positive disease, as well as many minor complaints such as constipation, dyspepsia, flatulency, obesity, skin troubles, rheumatism, lethargy, etc. just as there is danger in eating too much, so there is much harm done by drinking too much. the evil of stimulating drinks will be spoken of later; at present reference is made only to water and harmless concoctions such as lime-juice, unfermented wines, etc. to drink when thirsty is right and natural; it shows that the blood is concentrated and is in want of fluid. but to drink merely for the pleasure of drinking, or to carry out some insane theory like that of 'washing out' the system is positively dangerous. the human body is not a dirty barrel needing swilling out with a hose-pipe. it is a most delicate piece of mechanism, so delicate that the abuse of any of its parts tends to throw the entire system out of order. it is the function of the blood to remove all the waste products from the tissues and to supply the fresh material to take the place of that which has been removed. swilling the system out with liquid does not in any way accelerate or aid the process, but, on the contrary, retards and impedes it. it dilutes the blood, thus creating an abnormal condition in the circulatory system, and may raise the pressure of blood and dilate the heart. also it dilutes the secretions which will therefore 'act slowly and inefficiently, and more or less fermentation and putrefaction will meanwhile be going on in the food masses, resulting in the formation of gases, acids, and decomposition products.' eating and drinking too much are largely the outcome of sensuality. to see a man eat sensually is to know how great a sensualist he is. sensualism is a vice which manifests itself in many forms. poverty has its blessings. it compels abstinence from rich and expensive foods and provides no means for surfeit. epicurus was not a glutton. socrates lived on bread and water, as did sir isaac newton. mental culture is not fostered by gluttony, but gluttony is indulged in at the expense of mental culture. the majority of the world's greatest men have led comparatively simple lives, and have regarded the body as a temple to be kept pure and holy. we have now to consider (_a_) what to eat, (_b_) when to eat, (_c_) how to eat. first, then, we will consider the nutritive properties of the common food-stuffs. footnotes: [footnote : this is not an exaggeration. 'genoa cake,' for instance, contains ten varieties of food: butter, sugar, eggs, flour, milk, sultanas, orange and lemon peel, almonds, and baking powder.] ii what to eat among the foods rich in protein are the legumes, the cereals, and nuts. those low in protein are fresh fruits, green vegetables, and roots. fat is chiefly found in nuts, olives, and certain pulses, particularly the peanut; and carbohydrates in cereals, pulses, and many roots. fruit and green vegetables consist mostly of water and organic mineral compounds, and in the case of the most juicy varieties may be regarded more as drink than food. we have, then, six distinct classes of food--the pulses, cereals, nuts, fruits, green vegetables, and roots. let us briefly consider the nutritive value of each. pulse foods usually form an important item in a vegetarian dietary. they are very rich in their nutritive properties, and even before matured are equal or superior in value to any other green vegetable. 'the ripened seed shows by analysis a very remarkable contrast to most of the matured foods, as the potato and other tubers, and even to the best cereals, as wheat. this superiority lies in the large amount of nitrogen in the form of protein that they contain.' peas, beans, and lentils should be eaten very moderately, being highly concentrated foods. the removal of the skins from peas and beans, also of the germs of beans, by parboiling, is recommended, as they are then more easily digested and less liable to 'disagree.' these foods, it is interesting to know are used extensively by the vegetarian nations. the mongol procures his supply of protein chiefly from the soya bean from which he makes different preparations of bean cheese and sauce. it is said that the poorer classes of spaniards and the bedouins rely on a porridge of lentils for their mainstay. in india and china where rice is the staple food, beans are eaten to provide the necessary nitrogenous matter, as rice alone is considered deficient in protein. with regard to the pulse foods, dr. haig, in his works on uric acid, states that, containing as they do considerable xanthin, an exceedingly harmful poison, they are not to be commended as healthful articles of diet. he states that he has found the pulses to contain even more xanthin than many kinds of flesh-meat, and as it is this poison in flesh that causes him to so strongly condemn the eating of meat, he naturally condemns the eating of any foods in which this poison exists in any considerable quantity. he writes: 'so far as i know the "vegetarians" of this country are decidedly superior in endurance to those feeding on animal tissues, who might otherwise be expected to equal them; but these "vegetarians" would be still better if they not only ruled out animal flesh, but also eggs, the pulses (peas, beans, lentils and peanuts), eschew nuts, asparagus, and mushrooms, as well as tea, coffee and cocoa, all of which contain a large amount of uric acid, or substances physiologically equivalent to it.' dr. haig attributes many diseases and complaints to the presence of uric acid in the blood and its deposits in the tissues: 'uric acid diseases fall chiefly in two groups: (a) the arthritic group, comprising gout, rheumatism, and similar affections of many fibrous tissues throughout the body; (b) the circulation group including headache, epilepsy, mental depression, anæmia, bright's disease, etc.' speaking with regard to rheumatism met with among the vegetarian natives of india, dr. haig writes: 'i believe it will appear, on investigation, that in those parts of india where rice and fresh vegetables form the staple foods, not only rheumatism, but uric acid diseases generally are little known, whereas in those parts where pulses are largely consumed, they are common--almost universal.' the cereals constitute the mainstay of vegetarians all the world over, and although not superior to nuts, must be considered an exceedingly valuable, and, in some cases, essential food material. they differ considerably in their nutritive properties, so it is necessary to examine the worth of each separately. wheat, though not universally the most extensively used of the cereals, is the most popular and best known cereal in this country. it has been cultivated for ages and has been used by nearly all peoples. it is customary to grind the berries into a fine meal which is mixed with water and baked. there are various opinions about the comparative value of white and whole-wheat flour. there is no doubt but that the whole-wheat flour containing, as it does, more woody fibre than the white, has a tendency to increase the peristaltic action of the intestines, and thus is valuable for persons troubled with constipation.[ ] from a large number of analyses it has been determined that entire wheat flour contains about . per cent. more protein than white flour (all grades), yet experiments have demonstrated that the _available_ protein is less in entire wheat-flour than in white flour.[ ] this is probably due to the fact that the protein which is enclosed in the bran cannot be easily assimilated, as the digestive organs are unable to break up the outer walls of woody fibre and extract the nitrogenous matter they contain. on the other hand whole-wheat flour contains considerably more valuable and available mineral matter than does white flour. the two outer layers contain compounds of phosphorus, lime, iron, and soda. analyses by atwater show entire-wheat flour to contain twice as much mineral matter as white flour. it is affirmed by broadbent and others, that this mineral matter is exceedingly valuable both as a nutrient, and because of its neutralising effect upon proteid wastes, and that it is because of this that flour made from the entire-wheat berry has very superior food value to that made from the berry minus the outer cuticles. many dietetists look upon whole-wheat bread as one of the most salutary of all foods and strongly advise its use in place of white bread. a well-known doctor states that he has known it a cure for many diseases, and thinks that many nervous complaints due to 'saline starvation' can be cured by substituting whole-meal for white bread. but in opposition to these views dr. haig thinks that as the outer brown husk of all cereals contains some xanthin, it should on this account be removed. he therefore recommends white flour, (not superfine, but cheap-grade), in place of the entire-wheat. others, however, are of the opinion that the amount of xanthin present in the bran is so small as not to be considered, especially when, by the removal of the xanthin, valuable mineral matter is also removed. of course, it is difficult for a layman to form an opinion when experts differ. perhaps the best thing to do is to use whole-wheat bread if there is any tendency to constipation. if not, then choose that which is the more palatable, or change from one to the other as inclination dictates. this adds to variety, and as digestion is better when the food is better relished, no doubt, in this case, that which pleases the taste best is the best to eat. at least, we can hold this view tentatively for the present. wheat flour (entire), ranks the highest of all the cereals in protein, excepting oatmeal, averaging per cent. in fat it exceeds rice and rye, is equal with barley and maize, but considerably below oatmeal: averaging about . per cent. in carbohydrates it averages about seventy-two per cent., all the cereals being very much alike in quantity of these nutrients. it is a well-balanced food, as indeed, all cereals are, and is palatable prepared in a variety of ways, although, made into unleavened, unsalted bread, the sweet, nutty flavour of the berry itself is best preserved. oatmeal is not extensively used, comparatively speaking, although it has an excellent reputation. it is decidedly the richest cereal in protein and fat, especially fat, and this is probably why people living in cold climates find it such a sustaining food. in protein it averages . per cent.: in fat . per cent. it is very commonly used as porridge. when well cooked, that is to say, for several hours, this is a good way to prepare it, but a better is to eat it dry in the form of unsweetened oatcakes, scones, etc., these being more easily digested because necessitating thorough mastication. the above remarks regarding the removal of the bran from wheat-flour are precisely as applicable to oatmeal, as well as rye, so no more need be said on that point. rye flour is not unlike wheat, and is used more extensively than wheat in many parts of europe. it has per cent. less protein than wheat and its gluten is darker in colour and less elastic and so does not make as light a loaf; but this does not detract from its nutritive value at all. being more easily cultivated than wheat, especially in cold countries, it is cheaper and therefore more of a poor man's food. indian corn, or maize, or turkish wheat, is one of the finest of cereals. it is used extensively in america, north and south, in parts of the orient, in italy, the balkans, servia, and elsewhere. it is used as a green vegetable and when fully matured is ground into meal and made into bread, porridge, biscuits, johnny-cake, etc., etc. corn compared to wheat is rich in fat, but in protein wheat is the richer by about per cent. sugar corn, cooked and canned, is sold in england by food-reform dealers. it is perhaps the most tasty of all the cereals. rice is the staple of the orientals. the practice of removing the dark inner skin in order to give the uncooked grain a white and polished appearance, is not only an expensive operation, but a very foolish one, for it detracts largely from the nutritive value of the food, as considerable protein and other valuable matter is removed along with the bran. we are told that the burmese and japanese and other nations who use rice as their principal food-stuff, use the entire grain. as compared to undressed rice, the ordinary, or polished rice is deficient per cent. of protein; per cent. of fat; per cent. of mineral matter. 'once milled' rice can be procured in this country, but has to be specially asked for. rice is not nearly so nitrogenous as wheat, but is equal to it in fuel value, this being due to the large amount of starch it contains. it is an excellent food, being easily digested and easily prepared. millet, buckwheat, wild rice, sesame, and kaffir corn, are cereals little known in this country, although where they are raised they are largely used by the natives. however, we need not trouble to consider their food value as they are not easily procurable either in europe or america. nuts are perhaps the best of all foods. there is no doubt but that man in his original wild state lived on nuts and berries and perhaps roots. nuts are rich in protein and fat. they are a concentrated food, very palatable, gently laxative, require no preparation but shelling, keep well, are easily portable, and are, in every sense, an ideal food. they have a name for being indigestible, but this may be due to errors in eating, not to the nuts. if we eat nuts, as is often done, after having loaded the stomach with a large dinner, the work of digesting them is rendered very difficult, for the digestive apparatus tires itself disposing of the meal just previously eaten. most things are indigestible eaten under such conditions. nuts should be looked upon as the essential part of the meal and should be eaten first; bread, salad stuffs and fruit help to supply bulk and can follow as dessert if desired. another cause of nuts not being easily digested is insufficient mastication. they are hard, solid food, and should be thoroughly chewed and insalivated before being swallowed. if the teeth are not good, nuts may be grated in an ordinary nut-mill, and then, if eaten slowly and sparingly, will generally be found to digest. of course with a weak digestion nuts may have to be avoided, or used in very small quantities until the digestion is strengthened; but with a normal, healthy person, nuts are a perfect food and can be eaten all the year round. perhaps it is best not to eat a large quantity at once, but to spread the day's supply over four or five light meals. with some, however, two meals a day seems to work well. pine kernels are very suitable for those who have any difficulty in masticating or digesting the harder nuts, such as the brazil, filbert, etc. they are quite soft and can easily be ground into a soft paste with a pestil and mortar, making delicious butter. they vary considerably in nitrogenous matter, averaging about per cent. and are very rich in fat, averaging about per cent. chestnuts are used largely by the peasants of italy. they are best cooked until quite soft when they are easily digested. chestnut meal is obtainable, and when combined with wheatmeal is useful for making biscuits and breadstuffs. protein in chestnuts averages per cent. walnuts, hazelnuts, filberts, brazils, pecans, hickory nuts, beechnuts, butternuts, pistachio nuts and almonds average per cent. protein; per cent. fat; per cent. carbohydrates; per cent. mineral salts. as each possesses a distinct flavour, one can live on nuts alone and still enjoy the pleasure of variety. a man weighing lbs. would, at moderately active labour, require, to live on almonds alone-- ozs. per day. ozs. of nuts per day together with some fresh fruit or green salad in summer, and in winter, some roots, as potato, carrot, or beetroot, would furnish an ideal diet for one whose taste was simple enough to relish it. fruits are best left alone in winter. they are generally acid, and the system is better without very acid foods in the cold weather. but fruits are health-giving foods in warm and hot weather, and living under natural, primitive conditions, this is the only time of the year we should have them, for nature only provides fruit during the months of summer. the fraction of protein fruit contains, per cent. or less, is too small to be of any account. the nutritive value of fruits consists in their mineral salts, grape-sugar and water. much the same applies to green vegetables. in cooking vegetables care should be taken that the water they are cooked in is not thrown away as it contains nearly all the nutrient properties of the vegetable; that is to say, the various salts in the vegetable become dissolved in the water they are boiled in. this water can be used for soup if desired, or evaporated, and with flour added to thicken, served as sauce to the vegetable. potatoes are a salutary food, especially in winter. they contain alkalies which help to lessen the accumulation of uric acid. they should be cooked with skins on: grains per lb. more of valuable potash salts are thus obtained than when peeled and boiled in the ordinary way. the ideal method, however, of taking most vegetables is in the form of uncooked salads, for in these the health-giving, vitalising elements remain unaltered. if man is to be regarded, as many scientists regard him, as a frugivore, constitutionally adapted and suited to a nut-fruit diet, then to regain our lost original taste and acquire a liking for such simple foods should be our aim. it may be difficult, if not impossible, to make a sudden change after having lived for many years upon the complex concoctions of the chef's art, for the system resents sudden changes, but with proper care, changing discreetly, one can generally attain a desired end, especially when it involves the replacing of a bad habit by a good one. in the recipes that follow no mention is made of condiments, _i.e._, pepper, salt, mustard, spice, _et hoc genus omni_. condiments are not foods in any sense whatever, and the effect upon the system of 'seasoning' foods with these artificial aids to appetite, is always deleterious, none the less because it may at the time be imperceptible, and may eventually result in disease. dr. kellogg writes: 'by contact, they irritate the mucous membrane, causing congestion and diminished secretion of gastric juice when taken in any but quite small quantities. when taken in quantities so small as to occasion no considerable irritation of the mucous membrane, condiments may still work injury by their stimulating effects, when long continued.... experimental evidence shows that human beings, as well as animals of all classes, live and thrive as well without salt as with it, other conditions being equally favorable. this statement is made with a full knowledge of counter arguments and experiments, but with abundant testimony to support the position taken.... all condiments hinder natural digestion.' condiments, together with such things as pickles, vinegar, alcohol, tea, coffee, cocoa, tobacco, opium, are all injurious, and undoubtedly are the cause of an almost innumerable number of minor, and, in some cases, serious, complaints. theine, caffeine, and theobromine, all stimulant drugs, are present in tea, coffee, and cocoa, respectively. tea also contains tannin, a substance which is said to seriously impair digestion. alcohol, tea, coffee, etc., are stimulants. stimulants do not produce force and should never be mistaken for food. they are undoubtedly injurious, as they are the cause, among other evils, of _loss_ of force. they cause an abnormal metabolism which ultimately weakens and exhausts the whole system. while these internal activities are taking place, artificial feelings of well-being, or, at least, agreeable sensations, are produced, which are unfortunately mistaken for signs of benefit. speaking of alcohol dr. haig writes: 'it introduces no albumen or force, it merely affects circulation, nutrition, and the metabolism of the albumens already in the body, and this call on the resources of the body is invariably followed by a corresponding depression or economy in the future.... it has been truly said that the man who relies upon stimulants for strength is lost, for he is drawing upon a reserve fund, which is not completely replaced, and physiological bankruptcy must inevitably ensue. this is what the stimulants such as tea, coffee, alcohol, tobacco, opium and cocaine do for those who trust in them.' he who desires to enjoy life desires to possess good physical health, for a healthy body is almost essential to a happy life; and he who desires to live healthily does not abuse his body with poisonous drugs. it may require courage to reform, but he who reforms in this direction has the satisfaction of knowing that his good health will probably some day excite the envy of his critics. the chemical composition of all the common food materials can be seen from tables of analyses. it would be to the advantage of everyone to spend a little time examining these tables. it is not a difficult matter, and the trouble to calculate the quantity of protein in a given quantity of food, when once the _modus operandi_ is understood, is trifling. as it has not unwisely been suggested, if people would give, say, one-hundredth the time and attention to studying the needs of the body and how to satisfy them as they give to dress and amusement, there is little doubt that there would be more happiness in the world. the amount of protein in any particular prepared food is arrived at in the following manner: in the first place those ingredients containing a noticeable amount of protein are carefully weighed. food tables are then consulted to discover the protein percentage. suppose, for instance, the only ingredient having a noticeable quantity of protein is rice, and lb. is used. the table is consulted and shows rice to contain eight per cent. protein. in lb. avoirdupois there are , grains; eight per cent. of , is . × = grains. therefore, in the dish prepared there are grains of protein. it is as well after cooking to weight the entree or pudding and divide the number of ounces it weighs into , thus obtaining the number of grains per ounce. weighing out food at meals is only necessary at first, say for the first week or so. having decided about how many grains of protein to have daily, and knowing how many grains per ounce the food contains, the eye will soon get trained to estimate the quantity needed. it is not necessary to be exact; a rough approximation is all that is needed, so as to be sure that the system is getting somewhere near the required amount of nutriment, and not suffering from either a large excess or deficiency of protein. footnotes: [footnote : entire-wheat flour averages . per cent. fibre; high-grade white flour, . per cent. fibre.] [footnote : see united states dept. of agriculture, farmer's bulletin, no. , page , obtainable from g. p. o., washington, d. c.] iii when to eat the question of when to eat is of some importance. the orientals eat fewer meals than we do, and in their abstemiousness they set us an example we should do well to follow. sufficient has already been said to show that it is a mistake to imagine a great deal of food gives great strength. when we eat frequently, and especially when we 'live well,' that is, are accustomed to a large variety of food, we are tempted to eat far more than is good for us. little and often may work satisfactorily so long as it does not develop into much and often, which, needless to say, it is very likely to do. most people on this account would probably be much better in their health if they ate but twice daily, at noon, and five or six hours before going to bed. then there is less chance of over-feeding. if, however, we experimentally determine the quantity of food that our particular system requires in order to be maintained in good health, and can trust our self-command in controlling the indulgence of sense, probably the best method is to eat anyway three times daily, and four, five, or even six times, or doing away with set meals altogether, would be a procedure which, judging from analogy of the anthropoids, ought to be a better method than eating a whole day's supply at once, or at two or three meals. it is not wise to sit down to a meal when the body is thoroughly fatigued. a glass of hot or cold water will be found reviving, and then, after a short rest, the system will be far better able to assimilate food. when the body is 'tired out,' it stands to reason it cannot perform digestion as easily and as well as when in fit condition. also it is unwise to eat immediately before undertaking vigorous muscular work. strenuous exercise after meals is often the cause of digestive disorders. starting on exercise after a hearty meal may suspend the gastric digestion, and so prevent the assimilation of protein as to produce a sensation of exhaustion. if, however, rest is taken, the digestive organs proceed with their work, and after a short time recuperation follows, and the exercise can be continued. it is unwise to allow such a suspension of digestion because of the danger of setting up fermentation, or putrefaction, in the food mass awaiting digestion, for this may result in various disorders. for the same reason it is a bad plan to eat late at night. it is unwise to take a meal just before going to bed, for the digestive organs cannot do their work properly, if at all, while the body is asleep, and the food not being digested is liable to ferment and result in dyspepsia. the 'sinking feeling' sometimes complained of if a meal is not eaten late at night and described as a kind of hunger is probably due to an abnormal secretion of acid in the stomach. a glass of hot water will often relieve this discomfort. this feeling is seldom experienced by vegetarians of long standing. the natives of india, it is said, do not experience it at all, which fact leads us to surmise the cause to be in some way connected with flesh-eating. farinaceous foods, however, prepared as soup, porridge, gruel, pultaceous puddings, etc., when eaten, as is customary, without proper insalivation, are liable to be improperly digested and to ferment, giving rise to the sensation described as a 'sinking feeling' and erroneously thought to be hunger. it is an excellent rule that prescribes fasting when without hunger. when there is no appetite do not eat. it is an example of conventional stupidity that we eat because it is 'meal time,' even though there be not the slightest feeling of genuine hunger. leaving out of consideration the necessitous poor and those who for their living engage themselves in hard physical toil, it is safe to say that hardly one person in a thousand has ever felt real hunger. yet no one was ever the worse for waiting upon appetite. no one was ever starved by not eating because of having no appetite. loss of appetite is a sign that the digestive organs require a rest. it is better to go without food for a time than to force oneself to eat against inclination. the forcing of oneself to eat to 'keep up one's strength,' is perhaps the quickest way to bring down one's strength by overworking the system and burdening it with material it does not need. eat by appetite, not by time. eat frequently when the appetite demands frequent satisfaction, and seldom when seldom hungry. these rules hold good at all times and for everyone. loss of appetite during sickness should not be looked upon as anything serious in itself, but as a sign that the system does not require food. a sick man like a well man will feel hunger as soon as food is needed, and the practice of tempting the appetite with rich and costly foods is not only a waste of money but is injurious physiologically. possibly there may be pathological conditions under which hunger cannot make itself felt, but it would seem contrary to nature as far as the writer, a layman, understands the matter. at least, leaving abnormal conditions of health out of consideration, we can say this much affirmatively: if a man is hungry enough to relish dry bread, then, and then only, does he really require nourishment. hunger is always experienced when nutriment is needed, and will be felt a dozen times a day if the food eaten at each of a dozen meals has supplied only sufficient nutriment to produce the force expended between each meal. if the meal is large and supplies sufficient nutriment to produce the force expended in a whole day, then the one meal is all that is required. never eat to be sociable, or conventional, or sensual; eat when hungry. professor pavlov says: 'appetite is juice'; that is to say, the physiological condition existing when the body has run short of food-fuel, produces a psychological effect, the mind thinking of food, thereby causing through reaction a profuse secretion of saliva, and we say 'the mouth waters.' it is true the appetite is amenable to suggestion. thus, though feeling hunger, the smell of, or even thought of, decayed food may completely take away appetite and all inclination to eat. this phenomenon is a provision of nature to protect us from eating impure food. the appetite having thus been taken away will soon return again when the cause of its loss has been removed. therefore the appetite should be an infallible guide when to eat. there is one further point to be noted. food should not be eaten when under the influence of strong emotion. it is true that under such conditions there probably would be no appetite, but when we are so accustomed to consulting the clock that there is danger of cozening ourselves into the belief that we have an appetite when we have not, and so force ourselves to eat when it may be unwise to do so. strong emotions, as anger, fear, worry, grief, judging by analogy, doubtless inhibit digestive activity. w. b. cannon, m.d., speaking of experiments on cats, says: 'the stomach movements are inhibited whenever the cat shows signs of anxiety, rage, or distress.' to thoroughly enjoy one's food, it is necessary to have hunger for it, and if we only eat when we feel hungry, there is little likelihood of ever suffering from dyspepsia. in passing, it is appropriate to point out that as when food is better enjoyed it is better digested, therefore art, environment, mental disposition, indirectly affect the digestive processes. we should, therefore, remembering that simplicity, not complexity, is the essence of beauty, ornament our food and table, and be as cheerful, sociable, and even as merry as possible. iv how to eat the importance of thorough mastication and insalivation cannot be overestimated. the mouth is a part of the digestive apparatus, and in it food is not only broken down, but is chemically changed by the action of the saliva. if buccal (mouth) digestion be neglected, the consequence is that the food passes into the stomach in a condition that renders it difficult for that organ to digest it and any of a great number of disturbances may result. mastication means a thorough breaking up of the food into the smallest particles, and insalivation means the mixing of the small particles with the saliva. the mechanical work is done with the jaws and tongue, and the chemical work is performed by the saliva. when the mechanical work is done thoroughly the chemical work is also thorough, and the test for thoroughness is loss of taste. masticate the food until all taste has disappeared, and then it will be found that the swallowing reflex unconsciously absorbs the food, conscious swallowing, or at least, an effort to swallow, not being called for. it may take some while to get into the habit of thorough mastication after having been accustomed to bolting food, but with a conscious effort at the first, the habit is formed, and then the effort is no longer a laborious exercise, but becomes perfectly natural and is performed unconsciously. this ought to be common knowledge. that such a subject is not considered a necessary part of education is indeed lamentable, for the crass ignorance that everywhere abounds upon the subject of nutrition and diet is largely the cause of the frightful disease and debility so widespread throughout the land, and, as a secondary evil of an enormous waste of labour in the production and distribution of unneeded food. were everyone to live according to nature, hygienically and modestly, health, and all the happiness that comes with it, would become a national asset, and as a result of the decreased consumption of food, more time would be available for education, and the pursuit of all those arts which make for the enlightenment and progress of humanity. to become a convert to this new order, adopting non-animal food and hygienic living, is not synonymous with monastical asceticism, as some imagine. meat eaters when first confronted with vegetarianism often imagine their dietary is going to be restricted to a monotonous round of carrots, turnips, cabbages, and the like; and if their ignorance prevents them from arguing that it is impossible to maintain health and strength on such foods, then it is very often objected that carrots and cabbages are not liked, or would not be cared for _all_ the time. the best way to answer this objection is to cite a few plain facts. from a catalogue of a firm supplying vegetarian specialties, (and there are now quite a number of such firms), most of the following information is derived: of nuts there are twelve varieties, sold either shelled, ground, or in shell. many of these nuts are also mechanically prepared, and in some cases combined, and made into butters, nut-meats, lard, suet, oil, etc. the varieties of nut-butters are many, and the various combinations of nuts and vegetables making potted savouries, add to a long list of highly nutritious and palatable nut-foods. there are the pulses dried and entire, or ground into flour, such as pea-, bean-, and lentil-flour. there are the cereals, barley, corn, oats, rice, rye, wheat, etc., from which the number of preparations made such as breakfast foods, bread, biscuits, cakes, pastries, etc., is legion. (one firm advertises twenty-three varieties of prepared breakfast foods made from cereals.) then there are the fruits, fresh, canned, and preserved, about twenty-five varieties; green vegetables, fresh and canned, about twenty-one varieties; and roots, about eleven varieties. the difficulty is not that there is insufficient variety, but that the variety is so large that there is danger of being tempted beyond the limits dictated by the needs of the body. when, having had sufficient to eat, there yet remain many highly palatable dishes untasted, one is sometimes apt to gratify sense at the expense of health and good-breeding, to say nothing of economy. simplicity and purity in food are essential to physical health as simplicity and purity in art are essential to moral and intellectual progress. 'i may say,' says dr. haig, 'that simple food of not more than two or three kinds at one meal is another secret of health; and if this seems harsh to those whose day is at present divided between anticipating their food and eating, i must ask them to consider whether such a life is not the acme of selfish shortsightedness. in case they should ever be at a loss what to do with the time and money thus saved from feasting, i would point on the one hand to the mass of unrelieved ignorance, sorrow, and suffering, and on the other to the doors of literature and art, which stand open to those fortunate enough to have time to enter them; and from none of these need any turn aside for want of new kingdoms to conquer.' this question of feeding may, by superficial thinkers, be looked upon as unimportant; yet it should not be forgotten that diet has much more to do with health than is commonly realized, and health is intimately connected with mental attitude, and oftentimes is at the foundation of religious and moral development. 'hypochondriacal crotchets' are often the product of dyspepsia, and valetudinarianism and pessimism are not unrarely found together. 'alas,' says carlyle, 'what is the loftiest flight of genius, the finest frenzy that ever for moments united heaven with earth, to the perennial never-failing joys of a digestive apparatus thoroughly eupeptic?' our first duty is to learn to keep our body healthy. naturally, we sooner expect to see a noble character possess a beautiful form than one disfigured by abuse and polluted by disease. we do not say that every sick man is a villain, but we do say that men and women of high character regard the body as an instrument for some high purpose, and believe that it should be cared for and nourished according to its natural requirements. in vegetarianism, _scientifically practised_, is a cure, and better, a preventative, for many physical, mental, and moral obliquities that trouble mankind, and if only a knowledge of this fact were to grow and distil itself into the public mind and conscience, there would be halcyon days in store for future generations, and much that now envelops man in darkness and in sorrow, would be regarded as a nightmare of the past. food table the following table exhibits the percentage chemical composition of the principal vegetable food materials; also of dairy produce and common flesh-foods for comparison. food material protein fat carbo- salts water fuel hydrates value cals. vegetable foods p. ct. p. ct. p. ct. p. ct. p. ct. p. lb. wheat flour (entire) . . . . . , oatmeal . . . . . , rice . . . . . , barley . . . . . , corn meal . . . . . , rye . . . . . , lentils (dried) . . . . . , beans (dried) . . . . . , peas (dried) . . . . . , nuts, various (_aver._) . . . . . , dates . . . . . , figs . . . . . , potatoes . . . . . apples . . . . . bananas . . . . . dairy foods milk, whole (not skim) . . . . . cheese, various (_aver._) . . . . . , hens' eggs (_boiled_) . . . . . flesh foods beef . . . . . , mutton (_medium fat_) . . . . . , ham (_fresh_) . . . . . , fowl . . . . . , white fish (_as purchased_) . . . . . [the amount of heat that will raise one kilogram of water deg. c. is termed a _calorie_. fuel value, or food units, means the number of calories of heat equivalent to the energy it is assumed the body obtains from food when the nutrients thereof are completely digested.] one hundred recipes recipes the following recipes are given as they appear in the english edition of this book and were prepared for english readers. while some of these will be difficult for american readers to follow, we give them as in the original edition, and many of the unusual ingredients called for can be obtained from the large grocers and dealers, and if not in stock will be obtained to order. 'nutter' is a name given a nut butter used for cooking. it is, so far as we know, the only collection of strictly vegetarian recipes published. readers interested in the foreign products referred to, should write to pitman's health food company, aston brook st., birmingham, england, and to mapleton's nut food company, ltd., garston, liverpool, england, for price list and literature. the publishers. soups = .--vegetable soup= large cupful red lentils, turnip, medium onions, potatoes, carrot, leek, small head celery, parsley, lb. tomatoes, - / quarts water. wash and cut up vegetables, but do not peel. boil until tender, then strain through coarse sieve and serve. this soup will keep for several days and can be reheated when required. = .--semolina soup= oz. semolina, chopped onions, tablespoonful gravy essence,[ ] quarts water or vegetable stock.[ ] = .--spinach soup no. = lb. spinach, tablespoonful gravy essence, quart water. cook spinach in its own juices (preferably in double boiler). strain from it, through a hair sieve or colander, all the liquid. add essence and serve. = .--spinach soup no. = lb. spinach, lb. can tomatoes, tablespoonful nut-milk (mapleton's), - / pints water. dissolve nut-milk in little water, cook all ingredients together in double-boiler for - / hours, strain and serve. = .--pea soup= ozs. pea-flour, potatoes, large onion, tablespoonful gravy essence, quarts water. cook potatoes, (not peeled), and onion until soft. skin and mash potatoes and chop onion. mix pea-flour into paste with little water. boil all ingredients together for minutes, then serve. =lentil and haricot soups= these are prepared in the same way as recipe no. substituting lentil, or haricot flour for pea-flour. = .--tomato-pea soup= ozs. pea-flour, lb. tin tomatoes, chopped leek, quart water. mix pea-flour into paste with little water. boil ingredients together minutes, then serve. =tomato-lentil and tomato-bean soups= these are prepared in the same way as recipe no. , substituting lentil-, or bean-flour for pea-flour. = .--rice-vermicelli soup= ozs. rice-vermicelli, tablespoonful nut-milk, dessertspoonful gravy essence, quart water. boil vermicelli in water until soft. dissolve nut-milk in little water. boil all ingredients together minutes, then serve. = .--pea-vermicelli soup= ozs. pea-vermicelli, tablespoonful nut-milk, tablespoonful tomato purée, quart water. boil vermicelli in water until soft, dissolve nut-milk in little water. boil all ingredients together minutes, then serve. = .--pot-barley soup no. = ozs. pot-barley, onion, tablespoonful gravy essence, quarts water, corn flour to thicken. cook barley until quite soft; chop onion finely; mix a little corn flour into paste with cold water. stir into the boiling soup. boil all ingredients together for minutes, then serve. =wheat and rice soups= these are prepared in the same way as recipe no. , substituting wheat or rice grains for barley. = .--pot-barley soup no. = ozs. pot-barley, dessertspoonful nut-milk, chopped onion, dessertspoonful tomato purée, quart water. cook barley until soft; dissolve nut-milk in little water; boil all ingredients together for minutes, then serve. = .--corn soup= lb. tin sugar-corn, / lb. tin tomatoes, chopped onions, ozs. corn flour, quart water. boil onion until soft; mix corn flour into paste with cold water. place sugar-corn, tomatoes, onions, and water into stew pan; heat and add corn flour. boil ingredients together minutes, and serve. footnotes: [footnote : there are several brands of wholly vegetable gravy essence now on the market. the best known are 'vegeton,' 'marmite,' 'carnos,' and pitman's 'vigar gravy essence.'] [footnote : vegetable stock is the water that vegetables have been boiled in; this water contains a certain quantity of valuable vegetable salts, and should never be thrown away.] savory dishes = .--nut rissoles= ozs. mixed grated nuts, ozs. breadcrumbs, oz. nut butter, chopped onion, large cupful canned tomatoes. mix ingredients together; mould into rissoles, dust with flour and fry in 'nutter.' serve with gravy. = .--lentil cakes= ozs. red lentils, ozs. 'grape nuts,' small onion, teaspoonful gravy essence, breadcrumbs. cook lentils until soft in smallest quantity of water; chop onion finely; mix all ingredients, using sufficient breadcrumbs to make into stiff paste; form into cakes and fry in 'nutter.' serve with gravy. = .--marrow roast= vegetable marrow, ozs. grated nuts, onion, oz. 'nutter,' cup breadcrumbs, teaspoonfuls tomato purée. cook marrow, taking care not to allow it to break; when cold, peel, cut off one end and remove seeds with spoon. prepare stuffing:--chop onion finely; melt nut fat and mix ingredients together. then stuff marrow and tie on decapitated end with tape; sprinkle with breadcrumbs and bake minutes. serve with gravy. = .--stewed celery= head celery, slices whole-meal bread, nut butter. slice celery into suitable lengths, which steam until soft. toast and butter bread, place celery on toast and cover with pea, bean, or lentil sauce, (see recipe no. ). = .--barley entrée= ozs. pot-barley, lb. tin tomatoes, chopped onion, tablespoonfuls olive oil. cook barley until quite soft in smallest quantity of water (in double boiler). then add tomatoes and oil, and cook for minutes. to make drier, cook barley in tomato juice adding only or tablespoonfuls of water. =rice, wheat, macaroni, lentil, bean, split-pea entrées= these are prepared in the same way as recipe no. , substituting one of these cereals or légumes for barley. = .--savory pie= paste (recipe no. ), marrow stuffing (recipe no. ). line sandwich tin with paste; fill interior with stuffing; cover with paste or cooked sliced potatoes; bake in sharp oven. = .--baked bananas= prepare the desired number by washing and cutting off stalk, but do not peel. bake in oven minutes, then serve. = .--barley stew= ozs. pot-barley, onions, parsley. chop onions and parsley finely; cook ingredients together in very small quantity of water in double boiler until quite soft. serve with hot beetroot, or fried tomatoes or potatoes. =corn, rice, frumenty, pea-vermicelli stews= these are prepared in the same way as recipe no. , substituting one of the above cereals or pulses for barley. = .--mexican stew= cupful brown beans, onions, potatoes, tomatoes, oz. sugar, cupful red grape-juice, rind of lemon, water. soak beans overnight; chop vegetables in chunks; boil all ingredients together hour. = .--vegetable pie= ozs. tapioca, potatoes, small onions, paste, (see recipe no. ), tomato purée to flavor. soak tapioca. partly cook potatoes and onions, which then slice. place potatoes, onions, and tapioca in layers in pie-dish; mix purée with a little hot water, which pour into dish; cover with paste and bake. = .--rice rissoles= ozs. unpolished rice, chopped onion, dessertspoonful tomato purée, breadcrumbs. boil rice and onion until soft; add purée and sufficient breadcrumbs to make stiff; mould into rissoles; fry in 'nutter,' and serve with parsley sauce, (recipe no. ). = .--scotch stew= ozs. pot-barley, ozs. rolled oats, carrot, turnip, potatoes, onion, tomatoes, water. wash, peel, and chop vegetables in chunks. stew all ingredients together for hours. dress with squares of toasted bread. = .--plain roasted rice= steam some unpolished rice until soft; then distribute thinly on flat tin and brown in hot oven. = .--nut roast no. = lb. pine kernels (flaked), tablespoonfuls pure olive oil, breakfastcupfuls breadcrumbs, / lb. tomatoes (peeled and mashed). mix ingredients together, place in pie-dish, sprinkle with breadcrumbs, and bake until well browned. = .--nut roast no. = lb. pine kernels (flaked), cooked onion (chopped), / cupful chopped parsley, ozs. cooked potatoes (mashed). mix ingredients together, place in pie-dish and cover with layer of boiled rice. cook until well browned. = .--maize roast= ozs. corn meal, large spanish onion (chopped), tablespoonfuls nut-milk, dessertspoonful gravy essence. cook onion; dissolve nut-milk thoroughly in about / pint water. boil onion, nut-milk, and essence together two minutes, then mix all ingredients together, adding sufficient water to make into very soft batter; bake minutes. = .--plain savory rice= ozs. unpolished rice, lb. tin tomatoes. boil together until rice is cooked. if double boiler be used no water need be added, and thus the rice will be dry and not pultaceous. = .--potato balls= medium sized potatoes, large onion (chopped), dessertspoonful pure olive oil, breadcrumbs. cook onion and potatoes, then mash. mix ingredients, using a few breadcrumbs and making it into a very soft paste. roll into balls and fry in 'nutter,' or nut butter. = .--bean balls= ozs. brown haricot flour, onion (chopped), dessertspoonful pure olive oil, tablespoonful tomato purée, breadcrumbs. cook onion; mix flour into paste with purée and oil; add onion and few breadcrumbs making into soft paste. fry in 'nutter.' = .--lentil and pea balls= these are made in the same way as recipe no. , substituting lentil-or pea-flour for bean-flour. = .--lentil patties= ozs. lentils, small onion (chopped), oz. 'nutter,' or nut butter, teaspoonful gravy essence, paste (see recipe no. ). cook ingredients for filling all together until lentils are quite soft. line patty pans with paste; fill, cover with paste and bake in sharp oven. =barley, bean, corn, rice, and wheat patties= these are prepared in the same way as in recipe no. , substituting one of the above cereals or beans for lentils. = .--lentil paste= ozs. red lentils, onion (chopped), tablespoonfuls pure olive oil, breadcrumbs. boil lentils and onions until quite soft; add oil and sufficient breadcrumbs to make into paste; place in jars; when cool cover with melted nut butter; serve when set. = .--bean paste= ozs. small brown haricots, tablespoonfuls tomato purée, teaspoonful 'vegeton,' ozs. 'nutter' or nut butter, cup breadcrumbs. soak beans over night; flake in dana food flaker; place back in fresh water and add other ingredients; cook one hour; add breadcrumbs, making into paste; place in jars, when cool cover with nut butter; serve when set. = .--spinach on toast= cook lb. spinach in its own juice in double boiler. toast and butter large round of bread. spread spinach on toast and serve. other vegetables may be served in the same manner. gravies and sauces = .--clear gravy= teaspoonful 'marmite,' 'carnos,' 'vegeton,' or 'pitman's vigar gravy essence,' dissolved in / pint hot water. = .--tomato gravy= teaspoonful gravy essence, small tablespoonful tomato purée, / pint water. thicken with flour if desired. = .--spinach gravy= lb. spinach, dessertspoonful nut-milk, / pint water. boil spinach in its own juices in double boiler; strain all liquid from spinach and add it to the nut-milk which has been dissolved in the water. = .--parsley sauce= oz. chopped parsley, tablespoonful olive oil, a little flour to thicken, / pint water. = .--pea, bean, and lentil sauces= teaspoonful pea-, or bean-, or lentil-flour; / teaspoonful gravy essence, / pint water. mix flour into paste with water, dissolve essence, and bring to a boil. puddings, etc. = .--fig pudding= lb. whole-meal flour, ozs. sugar, ozs. 'nutter,' or nut butter, / chopped figs, teaspoonful baking powder, water. melt 'nutter,' mix ingredients together with water into stiff batter; place in greased pudding basin and steam hours. = .--date pudding= lb. breadcrumbs, ozs. sugar, ozs. 'nutter,' / lb. stoned and chopped dates, teaspoonful baking powder, water. melt 'nutter'; mix ingredients together with water into stiff batter; place in greased pudding basin and steam hours. =prune, ginger, and cherry puddings= these are prepared the same way as in recipe no. , or no. , substituting prunes or preserved ginger, or cherries for figs or dates. = .--rich fruit pudding= lb. whole-meal flour, ozs. almond cream, ozs. sugar, ozs. preserved cherries, ozs. stoned raisins, ozs. chopped citron, teaspoonful baking powder, water. mix ingredients together with water into stiff batter; place in greased pudding basin and steam hours. = .--fruit-nut pudding no. = / lb. white flour, / lb. whole meal flour, / lb. mixed grated nuts, ozs. 'nutter' or nut butter, ozs. sugar, ozs. sultanas, ozs. mixed peel (chopped), teaspoonful baking powder, water. melt nut-fat, mix ingredients together with water into stiff batter; place in greased pudding basin and steam hours. = .--fruit-nut pudding no. = / lb. white flour, / lb. ground rice, / lb. corn meal, ozs. chopped dates or figs, ozs. chopped almonds, ozs. almond nut-butter, ozs. sugar, teaspoonful baking powder, water. melt butter, mix ingredients together with water into stiff batter; place in greased pudding basin and steam hours. = .--maize pudding no. = / lb. maize meal, ozs. white flour, ozs. 'nutter,' ozs. sugar, / tin pineapple chunks, teaspoonful baking powder. melt fat, cut chunks into quarters; mix ingredients with very little water into batter; place in greased pudding basin and steam hours. = .--maize pudding no. = ozs. corn meal, ozs. white flour, ozs. 'nutter,' ozs. sugar, tablespoonfuls marmalade, teaspoonful baking powder, water. melt 'nutter,' mix ingredients together with little water into batter; place in greased pudding basin and steam hours. = .--cocoanut pudding= ozs. whole wheat flour, ozs. cocoanut meat, ozs. 'nutter,' ozs. sugar, small teaspoonful baking powder, water. melt fat, mix ingredients together with water into batter; place in greased pudding basin and steam hours. = .--tapioca apple= cup tapioca, large apples, sugar to taste, water. soak tapioca, peel and slice apples; mix ingredients together, place in pie-dish with sufficient water to cover and bake. = .--oatmeal moulds= ozs. rolled oats, ozs. sugar, ozs. sultanas, water. cook oatmeal thoroughly in double boiler, then mix ingredients together; place in small cups, when cold turn out and serve with apple sauce, or stewed prunes. = .--carrot pudding= ozs. breadcrumbs, ozs. 'nutter,' ozs. flour, ozs. mashed carrots, ozs. mashed potatoes, ozs. chopped raisins, ozs. brown sugar, dessertspoonful treacle, teaspoonful baking powder. mix ingredients well, place in greased pudding basin and steam hours. = .--sultana pudding= / lb. whole meal flour, breakfastcupful breadcrumbs, ozs. ground pine kernels, pignolias or almonds, / lb. sultanas, ozs. sugar, water. mix ingredients together into a stiff batter; place in greased basin and steam hours. = .--semolina pudding= ozs. semolina, oz. corn flour, ozs. sugar, rind of one lemon, - / pints water. mix corn flour into paste in little water; place ingredients in double boiler and cook for hour, place in pie-dish and brown in sharp oven. = .--rice mould= ozs. ground rice, oz. sugar, / pint grape-juice. cook ingredients in double boiler, place in mould. when cold turn out and serve with stewed fruit. = .--maize mould= ozs. corn meal, ozs. sugar, / pint grape-juice, - / pints water. cook ingredients in double boiler for hour; place in mould. when cold turn out and serve with stewed fruit. = .--lemon sago= ozs. sago, ozs. golden syrup, juice and rind of two lemons, - / pints water. boil sago in water until cooked, then mix in other ingredients. place in mould, turn out when cold. = .--lemon pudding= ozs. breadcrumbs, oz. corn flour, ozs. sugar, rind one lemon, pint water. mix corn flour into paste in little water; mix ingredients together, place in pie-dish, bake in moderate oven. = .--prune mould= lb. prunes, ozs. sugar, juice lemon, / oz. agar-agar, quart water. soak prunes for hours in water, and then remove stones. dissolve the agar-agar in the water, gently warming. boil all ingredients together for minutes, place in mould, when cold turn out and decorate with blanched almonds. = .--lemon jelly= / oz. agar-agar, ozs. sugar, juice lemons, quart water. soak agar-agar in the water for minutes; add fruit-juice and sugar, and heat gently until agar-agar is completely dissolved, pour into moulds, turn out when cold. this jelly can be flavoured with various fruit juices, (fresh and canned). when the fruit itself is incorporated, it should be cut up into small pieces and stirred in when the jelly commences to thicken. the more fruit juice added, the less water must be used. such fruits as fresh strawberries, oranges, raspberries, and canned pine-apples, peaches, apricots, etc., may be used this way. = .--pastry= lb. flour, / lb. nut-butter or nut fat, teaspoonfuls baking powder, water. mix with water into stiff paste. this is suitable for tarts, patties, pie-covers, etc. cakes = .--wheatmeal fruit cake= ozs. entire wheat flour, ozs. nut-butter, ozs. sugar, ozs. almond meal, ozs. sultanas, ozs. lemon peel, teaspoonsful baking powder. rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. = .--rice fruit cake= ozs. ground rice, ozs. white flour, ozs. 'nutter,' ozs. sugar, ozs. stoned, chopped raisins, large teaspoonful baking powder, water. rub 'nutter' into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. = .--maize fruit cake= ozs. corn meal, ozs. white flour, ozs. sugar, ozs. nut-butter, ozs. preserved cherries, ozs. lemon peel, teaspoonfuls baking powder, water. rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. = .--apple cake= lb. apples, / lb. white flour, / lb. corn meal, ozs. 'nutter,' ozs. sugar, small teaspoonfuls baking powder, water. cook apples to a sauce and strain well through colander, rejecting lumps. melt fat and mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. = .--corn cake (plain)= / lb. maize meal, ozs. 'nutter,' ozs. sugar, teaspoonful baking powder. melt fat, mix all ingredients together into batter; bake in cake tins lined with buttered paper. = .--nut cake= ozs. white flour, ozs. ground rice, ozs. 'nutter,' or nut butter, ozs. sugar, ozs. mixed grated nuts, teaspoonfuls baking powder. melt fat, mix ingredients together into batter, and place in cake tins lined with buttered paper. = .--mixed fruit salads= sliced bananas, tin pineapple chunks, sliced apples, sliced oranges, / lb. grapes, / lb. raisins, / lb. shelled walnuts, / pint grape-juice. = .--fruit nut salad= lb. picked strawberries, / lb. mixed shelled nuts, / pint grape-juice. sprinkle over with 'granose' or 'toasted corn flakes' just before serving. = .--winter salad= peeled, sliced tomatoes, peeled, sliced apples, small sliced beetroot, small sliced onion, olive oil whisked up with lemon juice for a dressing. = .--vegetable salad= sliced beetroot, sliced potato (cooked), sliced onion, sliced heart of cabbage, olive oil dressing; arrange on a bed of water-cress. biscuits the following biscuits are made thus:--melt the 'nutter,' mix all ingredients with sufficient water to make into stiff paste; roll out and cut into shapes. bake in moderate oven. these biscuits when cooked average grains protein per ounce. = .--plain wheat biscuits= / lb. entire wheat flour, ozs. sugar, ozs. 'nutter,' little chopped peel. = .--plain rice biscuits= - lb. ground rice, ozs. sugar, ozs. 'nutter,' vanilla essence. = .--plain maize biscuits= / lb. maize meal, ozs. sugar, ozs. 'nutter.' (if made into soft batter these can be dropped like rock cakes). = .--banana biscuits= / lb. banana meal, ozs. sugar, ozs. 'nutter.' = .--cocoanut biscuits= / lb. white flour, ozs. sugar, ozs. 'nutter,' ozs. cocoanut meal. = .--sultana biscuits= - lb. white flour, ozs. sugar, ozs. 'nutter,' ozs. minced sultanas and peel ozs. almond meal. = .--fig biscuits= / lb. entire wheat flour, ozs. sugar, ozs. 'nutter,' ozs. minced figs. (if made into soft batter these can be dropped like rock cakes). =date, prune, raisin, and ginger biscuits= these are prepared in the same way as recipe no. , using one of these fruits in place of figs. (use dry preserved ginger). = .--brazil-nut biscuits= ozs. white flour, ozs. ground rice, ozs. sugar, ozs. grated brazil kernels. (if made into a soft batter these can be dropped like rock cakes). = .--fruit-nut biscuits= / lb. white flour, ozs. ground rice, ozs. sugar, ozs. 'nutter,' ozs. mixed grated nuts, ozs. mixed minced fruits, sultanas, peel, raisins. = .--rye biscuits= lb. rye flour, ozs. sugar, ozs. nut butter, ozs. sultanas. = .--xerxes biscuits= / lb. whole wheat flour, ozs. sugar, / breakfastcupful olive oil. breads (unleavened) these are prepared as follows: mix ingredients with water into stiff dough; knead well, mould, place in bread tins, and bake in slack oven for from - / to - / hours (or weigh off dough into / lb. pieces, mould into flat loaves, place on flat tin, cut across diagonally with sharp knife and bake about - / hours). = .--apple bread= lbs. entire wheat meal doughed with lb. apples, cooked in water to a pulp. = .--rye bread= lbs. rye flour, / lb. ground rice. = .--plain wheat bread= lbs. finely ground whole wheat flour. = .--corn wheat bread= lb. whole wheat flour, lb. cornmeal. = .--rice wheat bread= lb. ground rice, lb. whole wheat flour, lb. white flour. = .--date bread= lbs. whole wheat flour, / lb. chopped dates. = .--ginger bread= / lb. whole wheat flour, / lb. white flour, / lb. chopped preserved ginger, a little cane sugar. = .--cocoanut bread= lb. whole wheat flour, lb. white flour, / lb. cocoanut meal, some cane sugar. = .--fig bread= - / lbs. whole wheat flour, / lb. white flour, / lb. chopped figs. = .--sultana bread= / lb. ground rice, / lb. maize meal, / lb. white flour, / lb. sultanas. = .--fancy rye bread= - / lbs. rye flour, / lb. currants and chopped peel, a little cane sugar. porridges = .=--maize, meal, rolled oats, ground rice, etc., thoroughly cooked make excellent porridge. serve with sugar and unfermented fruit-juice. fruit cakes the following uncooked fruit foods are prepared thus: mix all ingredients well together; roll out to / inch, or / inch, thick; cut out with biscuit cutter and dust with ground rice. = .--date cakes= - / lbs. stoned dates minced, / lb. mixed grated nuts. = .--fig cakes= - / lbs. figs minced, / lb. ground almonds. = .--raisin-nut cakes= / lb. stoned raisins minced, ozs. mixed grated nuts. = .--ginger-nut cakes= / lb. preserved ginger (minced), / lb. mixed grated nuts. ozs. 'grape nuts.' = .--prune-nut cakes= / lb. stoned prunes (minced), / lb. grated walnuts. = .--banana-date cakes= ozs. figs (minced); bananas; sufficient 'wheat or corn flakes' to make into stiff paste. = .--cherry-nut cakes= ozs. preserved cherries (minced); / lb. mixed grated nuts; sufficient 'wheat or corn flakes' to make into stiff paste. * * * * * the health culture co. for more than a dozen years the business of the health-culture co. was conducted in new york city, moving from place to place as increased room was needed or a new location seemed to be more desirable. in the business was removed to passaic, n. j., where it is pleasantly and permanently located in a building belonging to the proprietor of the company. there has never been as much interest in the promotion and preservation of personal health as exists to-day. men and women everywhere are seeking information as to the best means of increasing health and strength with physical and mental vigor. health-culture, a monthly publication devoted to practical hygiene and bodily culture, is unquestionably the best publication of its kind ever issued. it has a large circulation and exerts a wide influence, numbering among its contributors the best and foremost writers on the subject. the books issued and for sale by this company are practical and include the very best works published relating to health and hygiene. the health appliances, manufactured and for sale, include dr. forest's massage rollers and developers, dr. wright's colon syringes, the wilhide exhaler, etc. and we are prepared to furnish anything in this line, water-stills, exercisers, etc. circulars and price lists giving full particulars will be sent on application. inquiries as to what books to read or what appliances to procure for any special conditions cheerfully and fully answered. if you have any doubts state your case and we will tell you what will best meet it. if you want books of any kind we can supply them at publisher's prices. dr. forest's massage rollers dr. forest is the inventor and originator of massage rollers, and these are the original and only genuine massage rollers made. the making of others that are infringements on our patents have been stopped or they are inferior and practically worthless. in these each wheel turns separately, and around the centre of each is a band or buffer of elastic rubber. the rollers are made for various purposes, each in a style and size best adapted for its use, and will be sent prepaid on receipt of price. =no. . six wheels, body roller, $ .= the best size for use over the body, and especially for indigestion, constipation, rheumatism, etc. can also be used for reduction. =no. , four wheels, body roller, $ . .= smaller and lighter than no. ; for small women it is the best in size, for use over the stomach and bowels, the limbs, and for cold feet. =no. , three wheels, scalp roller, $ . .= made in fine woods and for use over the scalp, for the preservation of the hair. can be used also over the neck to fill it out and for the throat. =no. , five wheels, bust developer, $ . .= the best developer made. by following the plain physiological directions given, most satisfactory results can be obtained. =no. , twelve wheels, abdominal roller, $ .= for the use of men to reduce the size of the abdomen, and over the back. the handles give a chance for a good, firm, steady, pressure. =no. , three small wheels, facial roller, $ . .= made in ebony and ivory, for use over the face and neck, for preventing and removing wrinkles, and restoring its contour and form. =no. , three wheels, facial massage roller, $ . .= like no. , made in white maple. in other respects the same. =no. , eight wheels, abdominal roller, $ . .= this is the same as no. , except with the less number of wheels. is made for the use of women, for reducing hip and abdominal measure. with each roller is sent dr. forest's manual of massotherapy; containing pages, giving full directions for use. price separately c. the attainment of efficiency rational methods of developing health and personal power by w. r. c. latson m. d., author of "common disorders," "the enlightened life," etc. this work by dr. latson indicates the avenues that lead to efficient and successful living, and should be read by every man and woman who would reach their best and attain to their highest ambitions in business, professional, domestic or social life. something of the scope of this will be seen from the following table of contents. =how to live the efficient life.=--man a production of law--determining factors in health and power--the most wholesome diet--practical exercises for efficiency--influence of thought habits. =mental habits and health.=--all is mind--seen in animals--formative desire in the jungle--mind the great creator--mind the one cause of disease--faulty mental habits. =the conquest of worry.=--effects upon digestion--anarchy of the mind--a curable disorder. =secret of mental supremacy.=--practical methods--the key note--mental power a habit. =the nobler conquest.=--life a struggle--who are the survivors?--the art of conquest--the struggle with the world--effects of opposition. =firmness one secret of power.=--without firmness no real power--how it grows with exercise--gaining the habit of firmness. =self-effacement and personal power.=--growing older in wisdom--the fallacy of identity--self-preservation the first law. =the power of calmness.=--the nervous system--effects of control. =how to be an efficient worker.=--how to work--making drudgery a work of art. =the attainment of personal power.=--an achievement--know yourself--learning from others. =the secret of personal magnetism.=--what is personal magnetism?--effects of the lack of it--how to gain it. =the prime secret of health.=--what is essential?--what to do--how to do it. =how to increase vitality.=--the mark of the master--what is vitality?--possibility of increase--spending vitality. =the attainment of physical endurance.=--essential to success--the secret of endurance--working easily--economizing strength--exercises for promoting endurance. =the attainment of success.=--the secret of success--what to do to acquire it. =the way to happiness.=--a royal road to happiness--the secret of happiness. =how to live long in the land.=--characteristics--essentials--bodily peculiarities. =the gospel of rest.=--all need it--few get it--the secret of rest--its effects. =sleeping as a fine art.=--causes of sleeplessness--the mind. how to control it. =common sense feeding.=--what is proper feeding?--many theories--mental conditions--the kind of food. =grace and how to get it.=--what is grace--hindrances to grace--exercises for grace. =style and how to have it.=--the secret of style--carriage of the body--exercises for stylishness. =how to have a fine complexion.=--what effects the complexion?--the secret of a good complexion--effects of food. =the secret of a beautiful voice.=--what the voice is--easily acquired. =how to cure yourself when sick.=--it is easy--what is disease?--nature's efforts--best remedies. one of the most practical and helpful works published on personal improvement and the acquiring of physical and mental vigor; a key to efficient manhood and womanhood and a long, happy and helpful life. all who are striving for success should read it. artistically bound in ornithoid covers. price c. an extra edition is issued on heavy paper, bound in fine cloth. price $ . . womanly beauty _in form and features._ containing specially written chapters from well-known authorities on the cultivation of personal beauty in women, as based upon health-culture; fully illustrated. edited by albert turner. bound in extra cloth, price; $ . . this is the best and most comprehensive work ever published on beauty culture, covering the entire subject by specialists in each department, thus giving the work a greatly increased value. it is profusely and beautifully illustrated; a handsome volume. some idea of the scope of this may be seen from the table of contents. =introduction.= by ella van poole. =womanly beauty: its requirements.= by dr. jacques. =why it lasts or fades.= by dr. c. h. stratz. =temperamental types.= by sarah c. turner. =breathing and beauty.= by dr. w. r. c. latson. =curative breathing.= by madame donna madixxa. =sleep; its effect on beauty.= by ella van poole. =the influence of thought upon beauty.= by dr. w. r. c. latson. =health and beauty.= by dr. chas. h. shepard. =the home a gymnasium.= by mrs. o. v. sessions. =facial massage.= by ella van poole. =the hair; its care and culture.= by albert turner. =care of the hands and feet.= by stella stuart. =exercising for grace and poise.= illustrated. =a good form, and how to secure it.= from health-culture. =how to have a good complexion.= by susanna w. dodds m. d. =bust development; how to secure it.= =exercise: who needs it; how to take it.= edward b. warman. =perfumes and health.= by felix l. oswald, m. d. =the voice as an element of beauty.= by dr. latson. =how to be beautiful.= by rachel swain, m. d. =the ugly duckling.= a story. by elsie carmichael. =dress and beauty.= by ella van poole. =some secrets about a beautiful neck.= by eleanor wainwright. =hints in beauty culture.= compiled by the editor. it is an encyclopedia on the subject, covering every phase of the question in a practical way, and should be in the hands of every woman who would preserve her health and personal appearance and her influence. agents wanted for the introduction and sale of this great work. sent prepaid on receipt of price, $ . . address publications of the health-culture co., ascension st., passaic, n.j. =health-culture.= the largest and best illustrated monthly magazine published on the preservation and restoration of health, bodily development and physical culture for men, women and children. $ . a year; c. a number. =the enlightened life.= and how to live it. by dr. latson; pages, with portrait of the author. cloth, $ . . this contains the leading editorials from health-culture, many of them revised and enlarged. =common disorders.= with rational methods of treatment. including diet, exercise, baths, massotherapy, etc. by latson. pages, illustrations. $ . . =the attainment of efficiency.= rational methods of developing health and personal power. by dr. latson. paper, c.; cloth, $ . . =the food value of meat.= flesh food not essential to physical or mental vigor. by dr. latson. illustrated. paper, c. =walking for exercise and recreation.= by dr. latson. c. =dr. latson's health chart.= presenting in an attractive and comprehensive form a complete system of physical culture exercises, fully illustrated with poses from life, with special directions for securing symmetrical development, for building up the thin body, for reducing obesity, and for the increase of general vitality. × inches, printed on fine paper, bound with metal, with rings to hang on the wall. c. =uncooked food.= and how to live on them. with recipes for wholesome preparation, proper combinations and menus, with the reason uncooked food is best for the promotion of health, strength and vitality. by mr. and mrs. eugene christian. cloth, $ . . =the new internal bath.= an improved method of flushing the colon or administering an enema. for the relief of acute and chronic diseases. by laura m. wright, m. d. illustrated. c. =womanly beauty.= of form and feature. the cultivation and preservation of personal beauty based upon health and hygiene. by twenty well-known physicians and specialists. with half-tone and other illustrations. edited by albert turner. pages, cloth and gold. price, $ . . in this volume the editor has brought together the teachings of those who have made a study of special features of the subject, and the result is a work that is unique and practical, not filled with a medley of receipts and formulas, so often found in books on beauty. =manhood wrecked and rescued.= how strength and vigor is lost and how it may be restored by self-treatment. a series of chapters to men on social purity and right living. by rev. w. j. hunter, ph. d., d. d. cloth $ . . it contains the following chapters: the wreck--an ancient wreck--a modern wreck--a youthful wreck--a wreck escaped--the rescue begun--the rescue continued--the rescue completed. =illustrated hints upon health and strength for busy people.= text and illustrations by adrian peter schimdt, professor of higher physical culture. price $ . . the best system of physical culture published. =courtship under contract.= the science of selection. a tale of woman's emancipation. by j. h. l. eager pages, with portrait of the author. price, $ . net. by mail, $ . . a novel with a purpose, higher than that of any other ever published, not excepting even "uncle tom's cabin," as it aims to secure more of happiness in marriage and the doing away with the divorce evil. the author presents, in the form of a clean, wholesome love story, some new ideas on the subject of love, courtship, marriage and eugenics. =human nature explained.= a new illustrated treatise on human science for the people. by prof. n. n. riddell. illustrated. pages. extra cloth binding, $ . . men and women differ in character as they do in looks and temperament; no two are just alike. if you would know these "signs of character," read "human nature explained," and you can read men as an open book. it gives the most complete system of reading character ever published. =human nature indexed.= a descriptive chart for use of phrenologists. by n. n. riddle. c. =what shall we eat?= the food question, from the standpoint of health, strength and economy. containing numerous tables showing the constituent elements of over three hundred food products and their relations, cost and nutritious values, time of digestion, etc., indicating best foods for all classes and conditions. by alfred andrews. price, leatherette, c.; cloth binding. c. =the new method.= in health and disease. by w. e. forest, b.s., m.d., fellow of n. y. academy of medicine. sixteenth edition. revised and enlarged by albert turner, publisher of health-culture. pp., clo. binding, $ . it makes the way from weakness to strength so plain that only those who are past recovery (the very few) need to be sick, and the well who will follow its teachings cannot be sick, saving the need of calling a physician and all expenses for medicine. =massotherapy.= or the use of massage rollers and muscle beaters in indigestion, constipation, liver trouble, paralysis, neuralgia and other functional diseases. by w. e. forest, m. d. c. =constipation.= its causes and proper treatment without the use of drugs. by w. e. forest, m. d. the only rational method of cure. c. =hygienic cookery.= or health in the household. by susanna w. dodds, m. d. $ . . it is unquestionably the best work ever written on the healthful preparation of food, and should be in the hands of every housekeeper who wishes to prepare food healthfully and palatably. =the diet question.= giving reasons why--rules of diet. by dr. dodds. c. =the liver and kidneys.= with a chapter on malaria. part i. the liver and its functions, diseases and treatment. part ii. the kidneys, their healthy action and how to secure it. part iii. malarial fever, rational treatment by hygienic methods. by dr. dodds. c. =race culture.= the improvement of the race through mother and child. by susanna w. dodds, m. d. nearly pages, $ . . dr. dodds' experience as a physician, teacher and lecturer has given her the preparation needed for the writing of this book. it is certainly safe to say that every woman, especially the mothers of young children and prospective mothers, should read it. no other work covers so completely the subject of health for women and children as in "race culture." =scientific living.= for prolonging the term of human life. the new domestic science, cooking to simplify living and retaining the life elements in food. by laura nettleton brown. $ . . this work presents new views on the health question, especially as related to food. it treats of the life in food, showing that in the preparation of food by the usual methods the life-giving vitality is destroyed; that is, the organic elements become inorganic. the reason is clearly stated and recipes and directions for cooking, with menus for a balanced dietary, are given. =cooking for health.= or plain cookery, with health hints. by rachel swain, m. d. $ . . this book is the outcome of progress in the kitchen, and provides for the preparation of food with direct reference to health. it is not an invalids' cook book, but for all who believe in eating for strength, and the use of the best foods at all times. =the no-breakfast plan and fasting cure.= by edward hooker dewey, m. d. cloth, $ . . presents his theories in a clear, concise, practical way, together with specific and definite instructions for the carrying out of this method of living and treatment. =experiences of the no-breakfast plan and fasting cure.= a letter in answer to the many questions asking for special details as to methods and result. by dr. dewey, c. =chronic alcoholism:= its radical cure. a new method of treatment for those afflicted with the alcohol habit, without the use of drugs. by dr. dewey. c. =health in the home.= a practical work on the promotion and preservation of health, with illustrated prescriptions of swedish gymnastic exercises for home and club practice. by e. marguerite lindley. $ . . unquestionably the best and most important work ever published for the promotion of the health of women and children. =the temperaments;= or varieties of physical constitution in man in their relations to mental character and the practical affairs of life, etc. by d. h. jacques, m. d. nearly illustrations. $ . . the only work published on this important and interesting subject. the author made it the special subject of study and was thoroughly familiar with all temperamental questions. =the avoidable causes of disease;= insanity and deformity, together with marriage and its violations. by john ellis, m. d. new edition, revised and enlarged by the author, with the collaboration of dr. sarah m. ellis. $ . . this book should be in every library, and if read and its teachings followed nearly all sickness and disease would be avoided with the accompanying suffering and expense--one of the most valuable works ever published. =facial diagnosis.= indications of disease as shown in the face. by dr. louis kuhne. illustrated. $ . . scientific living =for prolonging term of human life= the new domestic science, cooking to simplify living and retaining the life elements in food. by laura nettleton brown. a great truth is emphasized in this book, namely, that in the ordinary processes of cooking the organic elements become inorganic and food values are destroyed. this dietetic idea is most important, and it is claimed by the author that when generally known and made practical it will restore the racial vigor as nothing else can, free woman from the slavery of the cook stove and become a large factor in the solution of the servant problem. the author does more than inform; she arouses and inspires; she also enters into the practical demonstration of the new way; food tables, recipes and menus are numerous and enlightening and will prove exceedingly helpful not only to busy housekeepers, but also to all persons who desire to get the greatest benefit and fullest enjoyment from the daily meals. she refrains from urging the exclusive use of uncooked foods, but shows what kind of cooking can be made useful. a most interesting and practical feature of this work is the clear and discriminating instructions given for the application of heat in preparing food. from the author's point of view it becomes evident that the present mode of preparing food is not only unnecessarily laborious, but that it involves great waste of the raw material and puts a severe tax upon the digestive organs of the consumer. the best thing about the new way to many minds, however, will be that it greatly enhances the appetizing qualities of the viands. it treats of the chemistry of food in a way that is easily understood and made practical. the concluding chapter of the book deals with "associate influences," and gives sound advice upon other factors than diet. the volume is thoroughly sensible and enlightening; original without being cranky; radical without being faddish; withal, practical plain and entirely helpful. no one who is interested in the all-important question of scientific living can afford to be without this book. it will be found of interest to teachers and students of domestic economy. it is very carefully and thoroughly indexed, adding to its usefulness. printed on fine paper. handsomely bound in extra cloth. $ . by mail on receipt of price. if not entirely satisfactory, money will be returned. address the new internal bath the benefits and great importance of properly flushing the colon is now fully recognized and it has led to a large and increasing demand for syringes used for this purpose. the appliances in general use have one very serious fault, the water is discharged into the lower part of the rectum, which is distended, and thus produces an irritation which often proves injurious, causing and aggravating piles and other rectal troubles. it in frequently a cause of constipation and creates a necessity for continuing the use of enemas indefinitely. dr. wright's new colon syringe consists of a strong, well made, four quart rubber bag or reservoir with two long soft rubber flexible tubes, by the use of which the water is easily carried past the rectum and into the sigmoid flexure, and by the use of the longest tube may be carried up to the transverse colon. the water is then discharged where it needed and the cleansing is made much more perfect than it can be in any other way. the tubing and the outlets are extra large, securing a rapid discharge of the water, which reduces the time required to less than one-half that usually taken, which is a very great advantage over other syringes. this new syringe will prove a most important help in the taking of "internal baths" in the "new method" treatment as recommended by dr. forest and others, and will prove curative in many cases when all others fail. dr. wright's manual on the taking of the "internal bath," containing full directions for its use in constipation, diarrhoea, dyspepsia, biliousness, sick headache, kidney troubles, convulsions, jaundice, rheumatism, colds, influenza, la grippe, diseases of women, worms and constipation in children and other diseases, price c., is given free with each syringe. carefully packed in a fine polished wooden case, will be sent prepaid to any address on receipt of price, $ . , with a copy of dr. forest's great work, "the new method," the very best work on health and disease published. (price, $ . ), both for $ . . an infants' flexible rubber tube will be sent for c. extra; new improved vaginal irrigator, $ . ; two hard rubber rectal tubes if desired, c extra. agents wanted to introduce and sell this. health culture appliances =dr. wright's colon syringe=, for taking the new internal bath. this consists of a one-gallon reservoir, one each, long and short flexible rubber colon tube, one box of antiseptic powder, and dr. wright's manual of the new internal bath, all packed in a polished wooden case. price, prepaid, $ . . =the primo ladies' syringe=. price, $ . . the only properly constructed vaginal syringe made. every woman should have a good syringe for use in emergencies and for purposes of cleanliness, which is essential to health, comfort and pleasure. all women, married or single, should have a primo. with each is sent full directions for use in all emergencies. =dr. forest's massage rollers.= these rollers are coming into general use wherever massage is needed and are a cure for many of the functional disorders as dyspepsia, constipation, biliousness, neuralgia, rheumatism, sleeplessness, obesity, and wherever there is a lack of a good circulation of the blood; and the developers and facial rollers are used successfully for building up the form and the prevention of wrinkles and age in the face. the rollers consist of wheels about - / inches in diameter: around the centre is a band or buffer of elastic rubber. =no. , body roller, wheels, $ .=--the best size for use over body, and especially for indigestion, constipation, rheumatism, etc. =no. , body roller, wheels, $ . .=--smaller and lighter than no. , for small women it is best in size for use over the stomach and bowels, the limbs and for cold feet. =no. , scalp roller, $ . .=--made in fine woods, and for use over the scalp, for the preservation of the hair. =no. , bust developer, $ . .=--the best developer made. by following the plain, physiological directions given, most satisfactory results can be obtained. =no. , abdominal roller, wheels, $ .=--for the use of men to reduce the size of the abdomen and over the back. =no. , facial roller, $ . .=--made in ebony; very fine for use over the face and neck, for preventing and removing wrinkles and restoring its contour and form. =no. , facial roller, $ . .=--like no. . made in white maple. in other respects the same. =no. , abdominal boiler, wheels, $ . .=--this is the same as no. , except with the less number of wheels. is made for the use of women, for reducing hip and abdominal measure. =no. massage vibrator, balls, price $ . . no. massage vibrator, balls, price $ . .= dr. forest's manual of massotherapy, containing nearly pages, giving full directions for use, sent with each of the above. =turkish bath cabinets.= no. , a double walled cabinet, the best made, with new and improved heater and manual giving full instructions for using the cabinet for the cure of colds, catarrh, rheumatism, lagrippe, neuralgia, kidney trouble, lumbago, malaria, and many other disorders. price $ . . no. cabinet single walled, with heater and instructions as above. price $ . . =dr. forest's health culture vaseline spray= and bottle of catarrh remedy. price, $ . . =the wilhide exhaler.= price $ . . special descriptive circulars of any of the above sent on application. uncooked foods and how to use them. with recipes for wholesome preparation, proper combinations and menus, with the reason why it is better for the promotion of health, strength and vitality to use uncooked than cooked foods, by mr. and mrs. eugene christian, with an introduction by w. r. c. latson, m. d. it will meet a widespread want filled by no other work that has ever been published, and will do very much to solve the question of how to live for health, strength, and happiness. it will simplify methods of living--help to solve the servant question and financial problems, as well as point the way for many to perfect health. the following chapter headings show something of the scope and value of this. contents. part first-- why this book was written, introduction, the emancipation of women, the functions of foods, food products, selection of foods, raw foods, preparation of foods, preparation of uncooked wood, effects of cooking food, tables giving nutritive values, etc. food combinations, condiments, bread--fermentation, economy and simplicity, as a remedy. part second-- how to begin the use of uncooked foods. recipes for-- soups, salads ( kinds), eggs, meat and vegetables, cereals, bread, crackers and cakes, nuts, fruits and fruit dishes, evaporated fruits, desserts, jellies and ices, drinks, menus, miscellaneous. it is the most important work on the food question ever published. bound in cloth. price, $ . ; with a year's subscription to health-culture, $ . . common disorders including diet, exercise, baths, exercise, massotherapy, etc. by w. r. c. latson. m. d. this is a practical handbook and guide for the home treatment of the sick without the use of drugs, with suggestions for the avoidance of disease and the retaining of health and strength. a book for those who would get well and keep well. contents. introduction.--what the body is. cell life and its construction. circulation of the blood and what it is. what exercise does. massage. principles and practice. how it acts as a remedy. massotherapy. showing how it is applied. special exercises. including those for development and remedial work. tissue building. special diet, with menus. obesity. its cause and treatment instructions for general reduction. indigestion. causes of dyspepsia. what to do to secure good digestion. constipation. its causes. treatment by hygienic measures. rheumatism. muscular and articular. treatment. gout. causes. symptoms. general and local treatment. neuralgia. causes and symptoms. the only rational treatment. sprains and synovitis. symptoms. treatment. varicose veins and swollen glands. the cause and treatment. baldness. treatment for restoring the hair. lung disorders. how to improve breathing. the prevention and treatment of consumption. round shoulders and protruding collar bones. how to overcome them, with special exercises. how to strengthen the back. the cause of spinal weakness. how to strengthen the trunk. the importance of strong bodily muscles. a chair as a gymnasium. how to use a bedroom chair as a complete gymnasium apparatus. the hygiene of the skin. nerves of the skin. sun baths. modern nervousness. the best treatment. smallpox. its nature. prevention. treatment of smallpox. sunstroke. causation and treatment. how to avoid it. what to do when prostrated. in this work the author sets forth the methods he has pursued and found be practical and successful. over pages and illustrations. price $ . . race culture the improvement of the race through mother and child. by susanna w. dodds, m. d. a large mo. volume bound in extra cloth, price, $ . the time has come when parents must consider the responsibilities that rest upon them in relation to their children and make a study of eugenics. this cannot be avoided or shirked and especially should prospective mothers study the subject in all its bearing, and know what you should do and what you should not do to insure the best possible for your unborn child. what conditions will promote the best for health, and afford the highest degree of intellectual and moral development. what limit you shall place upon the number of children. race suicide is not so serious a question as race culture, which may be easily attained by giving proper attention to the subject. the author of "race culture" has made a most careful study of the whole subject, starting from the foundation, taking up pre-natal culture in all its bearings, including the marriage relations and the father's responsibilities. considering the health and the well-being of the prospective mother and her diseases. how childbearing may be made easy, the first care of and the feeding of the babe, all the diseases of infancy and childhood and their treatment without the use of drugs. the avoidable causes of disease in children and adults are fully considered and a voluminous appendix treats of the use of water, massage, exercise, food and drinks, and how to prepare them as remedial agencies. it is safe to say that no greater or more important work on this subject has ever been written. every woman and especially every prospective mother should read it. its cost is as nothing compared to its value. price, $ . by mail. the food value of meat flesh food not essential to mental or physical vigor. by w. r. c. latson, m. d., the most valuable work on practical dietetics that has been published. the food question is considered in its relation to health, strength and long life. some idea of the scope may be seen from the following contents introduction. importance of the subject. influence of foods on the health and morality of the community. the most important question of dietetics. classes of foods. description of proteids. the starches. conversion of starches into sugars. fruit sugar. the fats. salts. effect of cooking upon foods. digestion. definition of the process. saliva. the ptyalin. effect of eating sugar with starchy foods. gastric digestion. the stomach; the gastric juice; peptones; digestion in the intestines; importance of digestion; tabular statement of the digestive process. composition of foods. the four elements of food; proper proportion of each element; selection of balanced foods; table of food analyses; value of cooked vegetables; the reason why many vegetarians fail; fresh fruits; pure water; the grains; the legumes; nuts. food values of flesh meats. the question at issue; biological data, what they indicate; the intestinal tract; the food value of meat; poisons; disease infection; the strongest argument against the use of flesh meat; vigorous vegetarians; intellectual vegetarians; vegetarianism and vigor. combinations of foods. principles; cooked and uncooked foods; model menus; breakfast; luncheon; dinner; advantages of vegetable foods. price by mail, in paper. c, cloth binding, c. common disorders causes, symptoms, and hygienic treatment, by the use of water, massotherapy, and other rational methods. by w. r. latson, m. d. among the diseases considered may be mentioned indigestion, constipation, rheumatism, neuralgia, lung troubles, gout, nervousness and other minor complaints. the work contains nearly pages, profusely illustrated. bound in cloth. price, $ . . sent by mail on receipt of price. the up-to-date woman needs to know something more than simply how to cook and follow recipes brought to her attention in cook books she should know what are the best foods for her family. what foods will keep all well and strong. what is best for the children. what do the men need. what foods are economical and nutritious. what are best food combinations. how often is meat necessary. what are the best meat substitutes. what is the food value of fish. what is the food value of milk. what is the food value of nuts. are beans nutritious and healthful. is nut butter better than cow butter. are tea and coffee injurious. which food digests quickly and which slowly. how to get the most food value for the least money. all these and many other questions are answered in prof. andrews great book what shall we eat? the food question from the standpoint of health, strength and economy. indicating best foods for all classes and conditions. this work covers every phase of the food question in a practical way. shows how food is digested and gives the constituent elements of all food products, their cost, food values, time of digestion, etc., comparative value of beef, mutton, pork, eggs, fish, fowl, oysters, the grains, breads, peas, beans, milk, butter, cheese, sugar, beer, fruits, nuts, etc., which make flesh, bone, nerve; which gives most for least money. tables showing results of nearly food analyses. price in leatherette binding, cents, cloth cents, postpaid. if not satisfied money promptly returned. every man should order this for his wife, or some other woman. send stamps. the enlightened life and how to live it by w. r. c. latson, m. d. author of "common disorders," "the attainment of efficiency," "food value of meat," etc. this work contains a collection of dr. latson's strong editorials that have appeared in health-culture, carefully revised and enlarged, with other matter. the great interest that has been manifested in these leaders will insure a demand for this work. the scope will be seen from the following chapter headings: introduction--the ultimate ideal--the mind and its body--what shall a man take in exchange for his soul?--health as an asset--the waste of life--health as a factor in business success--the causation of disease--are weakness and disease increasing?--the detection of disease--the prevention of disease--heredity and disease--disease: its nature and conquest--methods of healing--drug medication in the treatment of disease--religion and medicine--worry the epidemic of the day--race suicide--"race suicide," pro and con--simplified living--the death-dealing detail--the slaughter of the innocents--crimes against children--sleep and rest--mental and physical effects of music--the common sense of foods and feeding--the mission of pain--drugs--the surgical operation frenzy--vaccination; blessing or curse?--free water drinking as a hygienic measure--evil effects of alcohol--the pinnacles of absurdity. published in large, clear type, handsomely bound in cloth. price, sent prepaid, $ . . the health culture magazine elmer lee., a. m., m. d., editor principles and objects health culture seeks the advancement of humanity by declaring the obvious teachings of nature. health culture aims to educate the people out of superstition, misunderstanding and fear arising from the imperfect interpretation of natural principles. health culture recognizes that health and comfort, happiness and long life are desirable and attainable by the faithful observance of hygiene. that neglect and abuse of natural and simple living inevitably leads to weakness, degeneracy, disease and death. health culture from the scientific sense as well as on grounds of sentiment opposes the taking of life needless to obtain food for man. health culture holds that food products of the vegetable kingdom are ample and favorable for a safe, complete and full development of the kingdom of man. health culture opposes as needless and wasteful of life those research activities known as vivisection, also as contrary to human interest the use of drugs, serums, vaccines and chemicals as medicines or preventives of disease by legal compulsion. health culture is an illustrated monthly, standard magazine size; $ . a year, cents a no., canadian subscriptions $ . , foreign $ . . =address, the health culture co., passaic, n. j.= vegetable diet: as sanctioned by medical men, and by experience in all ages. including a system of vegetable cookery. by dr. wm. a. alcott, author of the young man's guide, young woman's guide, young mother, young housekeeper, and late editor of the library of health. second edition, revised and enlarged. new york: fowler and wells, publishers, no. broadway . entered, according to act of congress, in the year , by fowlers & wells, in the clerk's office of the district court for the southern district of new york. banes & palmer, stereotypers, william st. corner frankfort, n. y. preface the following volume embraces the testimony, direct or indirect, of more than a hundred individuals--besides that of societies and communities--on the subject of vegetable diet. most of this one hundred persons are, or were, persons of considerable distinction in society; and more than fifty of them were either medical men, or such as have made physiology, hygiene, anatomy, pathology, medicine, or surgery a leading or favorite study. as i have written other works besides this--especially the "young house-keeper"--which treat, more or less, of diet, it may possibly be objected, that i sometimes repeat the same idea. but how is it to be avoided? in writing for various classes of the community, and presenting my views in various connections and aspects, it is almost necessary to do so. writers on theology, or education, or any other important topic, do the same--probably to a far greater extent, in many instances, than i have yet done. i repeat no idea for the _sake_ of repeating it. not a word is inserted but what seems to me necessary, in order that i may be intelligible. moreover, like the preacher of truth on many other subjects, it is not so much my object to produce something new in every paragraph, as to explain, illustrate, and enforce what is already known. it may also be thought that i make too many books. but, as i do not claim to be so much an originator of _new_ things as an instrument for diffusing the _old_, it will not be expected that i should be twenty years on a volume, like bishop butler. i had, however, been collecting my stock of materials for this and other works--published or unpublished--more than twenty-five years. besides, it might be safely and truly said that the study and reading and writing, in the preparation of this volume, the "house i live in," and the "young house-keeper," have consumed at least three of the best years of my life, at fourteen or fifteen hours a day. several of my other works, as the "young mother," the "mother's medical guide," and the "young wife," have also been the fruit of years of toil and investigation and observation, of which those who think only of the labor of merely _writing them out_, know nothing. even the "mother in her family"--at least some parts of it--though in general a lighter work, has been the result of much care and labor. the circumstance of publishing several books at the same, or nearly the same time, has little or nothing to do with their preparation. when i commenced putting together the materials of this little treatise on diet--thirteen years ago--it was my intention simply to show the safety of a vegetable and fruit diet, both for those who are afflicted with many forms of chronic disease, and for the healthy. but i soon became convinced that i ought to go farther, and show its superiority over every other. this i have attempted to do--with what success, the reader must and will judge for himself. i have said, it was not my original intention to prove a vegetable and fruit diet to be any thing more than _safe_. but i wish not to be understood as entertaining, even at that time, any doubts in regard to the superiority of such a diet: the only questions with me were, whether the public mind was ready to hear and weigh the proofs, and whether this volume was the place in which to present them. both these questions, however, as i went on, were settled, in the affirmative. i believed--and still believe--that the public mind, in this country, is prepared for the free discussion of all topics--provided they are discussed candidly--which have a manifest bearing on the well-being of man; and i have governed myself accordingly. an apology may be necessary for retaining, unexplained, a few medical terms. but i did not feel at liberty to change them, in the correspondence of dr. north, for more popular language; and, having retained them thus far, it did not seem desirable to explain them elsewhere. nor was i willing to deface the pages of the work with explanatory notes. the fact is, the technical terms alluded to, are, after all, very few in number, and may be generally understood by the connection in which they appear. the author. west newton mass. advertisement to the second edition. the great question in regard to diet, viz., whether any food of the animal kind is absolutely necessary to the most full and perfect development of man's whole nature, being fairly up, both in europe and america, and there being no practical, matter-of-fact volume on the subject, of moderate size, in the market, numerous friends have been for some time urging me to get up a new and revised edition of a work which, though imperfect, has been useful to many, while it has been for some time out of print. such an edition i have at length found time to prepare--to which i have added, in various ways, especially in the form of new facts, nearly fifty pages of new and original matter. west newton, mass., . contents page chapter i. origin of this work. experience of the author, and his studies.--pamphlet in .--prize-question of the boylston medical committee.--collection of materials for an essay.--dr. north.--his letter and questions.--results, - chapter ii. letters to dr. north. letter of dr. parmly.--dr. w. a. alcott.--dr. d. s. wright.--dr. h. n. preston.--dr. h. a. barrows.--dr. caleb bannister.--dr. lyman tenny.--dr. j. m. b. harden.--joseph ricketson, esq.--joseph congdon, esq.--george w. baker, esq.--john howland, jr., esq.--dr. wm. h. webster.--josiah bennet, esq.--wm. vincent, esq.--dr. george h. perry.--dr. l. w. sherman, - chapter iii. remarks on the foregoing letters. correspondence.--the "prescribed course of regimen."--how many victims to it?--not one.--case of dr. harden considered.--case of dr. preston.--views of drs. clark, cheyne, and lambe, on the treatment of scrofula.--no reports of injury from the prescribed system.--case of dr. bannister.--singular testimony of dr. wright.--vegetable food for laborers.--testimony, on the whole, much more favorable to the vegetable system than could reasonably have been expected, in the circumstances - chapter iv. additional intelligence. letter from dr. h. a. barrows.--dr. j. m. b. harden.--dr. j. porter.--dr. n. j. knight.--dr. lester keep.--second letter from dr. keep.--dr. henry h. brown.--dr. franklin knox.--from a physician.--additional statements by the author. - chapter v. testimony of other medical men, both of ancient and modern times. general remarks.--testimony of dr. cheyne.--dr. geoffroy.--vauquelin and percy.--dr. pemberton.--sir john sinclair.--dr. james.--dr. cranstoun.--dr. taylor.--drs. hufeland and abernethy.--sir gilbert blane.--dr. gregory.--dr. cullen.--dr. rush.--dr. lambe.--prof. lawrence.--dr. salgues.--author of "sure methods."--baron cuvier.--dr. luther v. bell.--dr. buchan.--dr. whitlaw.--dr. clark.--prof. mussey.--drs. bell and condie.--dr. j. v. c. smith.--mr. graham.--dr. j. m. andrews, jr.--dr. sweetser.--dr. pierson.--physician in new york.--females' encyclopedia.--dr. van cooth.--dr. beaumont.--sir everard home.--dr. jennings.--dr. jarvis.--dr. ticknor.--dr. coles.--dr. shew.--dr. morrill.--dr. bell.--dr. jackson.--dr. stephenson.--dr. j. burdell.--dr. smethurst.--dr. schlemmer.--dr. curtis.--dr. porter, - chapter vi. testimony of philosophers and other eminent men. general remarks.--testimony of plautus.--plutarch.--porphyry.--lord bacon.--sir william temple.--cicero.--cyrus the great.--gassendi.--prof. hitchcock.--lord kaims.--dr. thomas dick.--prof. bush.--thomas shillitoe.--alexander pope.--sir richard phillips.--sir isaac newton.--the abbé gallani.--homer.--dr. franklin.--mr. newton.--o. s. fowler.--rev. mr. johnston.--john h. chandler.--rev. j. caswell.--mr. chinn.--father sewall.--magliabecchi.--oberlin and swartz.--james haughton.--john bailies.--francis hupazoli.--prof. ferguson.--howard, the philanthropist.--gen. elliot.--encyclopedia americana.--thomas bell, of london.--linnæus, the naturalist.--shelley, the poet.--rev. mr. rich.--rev. john wesley.--lamartine, - chapter vii. societies and communities on the vegetable system. the pythagoreans.--the essenes.--the bramins.--society of bible christians.--orphan asylum of albany.--the mexican indians.--school in germany.--american physiological society, - chapter viii. vegetable diet defended. general remarks on the nature of the argument.-- . the anatomical argument.-- . the physiological argument.-- . the medical argument.-- . the political argument.-- . the economical argument.-- . the argument from experience.-- . the moral argument.--conclusion, - * * * * * vegetable cookery. class i. farinaceous or mealy substances. bread of the first order.--bread of the second order.--bread of the third kind.--boiled grains.--grains in other forms--baked, parched, roasted, or torrefied.--hominy.--puddings proper, - class ii. fruits. the large fruits--apple, pear, peach, quince, etc.--the smaller fruits--strawberry, cherry, raspberry, currant, whortleberry, mulberry, blackberry, bilberry, etc., - class iii. roots. the common potato.--the sweet potato, - class iv. miscellaneous articles of food. buds and young shoots.--leaves and leaf stalks.--cucurbitaceous fruits.--oily seeds, etc., - vegetable diet. chapter i. origin of this work. experience of the author, and his studies.--pamphlet in .--prize question of the boylston medical committee.--collection of materials for an essay.--dr. north.--his letter and questions.--results. twenty-three years ago, the present season, i was in the first stage of tuberculous consumption, and evidently advancing rapidly to the second. the most judicious physicians were consulted, and their advice at length followed. i commenced the practice of medicine, traveling chiefly on horseback; and, though unable to do but little at first, i soon gained strength enough to perform a moderate business, and to combine with it a little gardening and farming. at the time, or nearly at the time, of commencing the practice of medicine, i laid aside my feather bed, and slept on straw; and in december, of the same year, i abandoned spirits, and most kinds of stimulating food. it was not, however, until nineteen years ago, the present season, that i abandoned all drinks but water, and all flesh, fish, and other highly stimulating and concentrated aliments, and confined myself to a diet of milk, fruits, and vegetables. in the meantime, the duties of my profession, and the nature of my studies led me to prosecute, more diligently than ever, a subject which i had been studying, more or less, from my very childhood--the laws of human health. among other things, i collected facts on this subject from books which came in my way; so that when i went to boston, in january, , i had already obtained, from various writers, on materia medica, physiology, disease, and dietetics, quite a large parcel. the results of my reflections on these, and of my own observation and experience, were, in part--but in part only--developed in july, of the same year, in an anonymous pamphlet, entitled, "rational view of the spasmodic cholera;" published by messrs. clapp & hull, of boston. in the summer of , the boylston medical committee of harvard university offered a prize of fifty dollars, or a gold medal of that value, to the author of the best dissertation on the following question: "what diet can be selected which will ensure the greatest health and strength to the laborer in the climate of new england--quality and quantity, and the time and manner of taking it, to be considered?" at first, i had thoughts of attempting an essay on the subject; for it seemed to me an important one. circumstances, however, did not permit me to prosecute the undertaking; though i was excited by the question of the boylston medical committee to renewed efforts to increase my stock of information and of facts. in , i accidentally learned that dr. milo l. north, a distinguished practitioner of medicine in hartford, connecticut, was pursuing a course of inquiry not unlike my own, and collecting facts and materials for a similar purpose. in correspondence with dr. north, a proposition was made to unite our stock of materials; but nothing for the present was actually done. however, i agreed to furnish dr. north with a statement of my own experience, and such other important facts as came within the range of my own observations; and a statement of my experience was subsequently intrusted to his care, as will be seen in its place, in the body of this work. in february, , dr. north, in the prosecution of his efforts, addressed the following circular, or letter and questions, to the editor of the boston medical and surgical journal, which were accordingly inserted in a subsequent number of that work. they were also published in the american journal of medical science, of philadelphia, and copied into numerous papers, so that they were pretty generally circulated throughout our country. "to the editor of the boston medical and surgical journal. "sir,--reports not unfrequently reach us of certain individuals who have fallen victims to a prescribed course of regimen. those persons are said, by gentlemen who are entitled to the fullest confidence, to have pertinaciously followed the course, till they reached a point of reduction from which there was no recovery. if these are facts, they ought to be collected and published. and i beg leave, through your journal, to request my medical brethren, if they have been called to advise in such cases, that they will have the kindness to answer, briefly, the following interrogatories, by mail, as early as convenient. "should the substance of their replies ever be embodied in a small volume, they will not only receive a copy and the thanks of the author, but will have the pleasure to know they are assisting in the settlement of a question of great interest to the country. if it should appear probable that their patient was laboring under a decline at the commencement of the change of diet, this ought, in candor, to be fully disclosed. "it will be perceived, by the tenor of the questions, that they are designed to embrace not only unfortunate results of a change of diet, but such as are favorable. there are, in our community, considerable numbers who have entirely excluded animal food from their diet. it is exceedingly desirable that the results of such experiments, so difficult to be found in this land of plenty, should be ascertained and thrown before the profession and the community. will physicians, then, have the kindness, if they know of any persons in their vicinity who have excluded animal food from their diet for a year or over, to lend them this number of the journal, and ask them to forward to milo l. north, hartford, connecticut, as early as convenient, the result of this change of diet on their health and constitution, in accordance with the following inquiries? " . was your bodily strength either increased or diminished by excluding all animal food from your diet? " . were the animal sensations, connected with the process of digestion, more--or less agreeable? " . was the mind clearer; and could it continue a laborious investigation longer than when you subsisted on mixed diet? " . what constitutional infirmities were aggravated or removed? " . had you fewer colds or other febrile attacks--or the reverse? " . what length of time, the trial? " . was the change to a vegetable diet, in your case, preceded by the use of an uncommon proportion of animal food, or of high seasoning, or of stimulants? " . was this change accompanied by a substitution of cold water for tea and coffee, during the experiment? " . is a vegetable diet more--or less aperient than mixed? " . do you believe, from your experience, that the health of either laborers or students would be promoted by the exclusion of animal food from their diet? " . have you selected, from your own observation, any articles in the vegetable kingdom, as particularly healthy, or otherwise? "n.b.--short answers to these inquiries are all that is necessary; and as a copy of the latter is retained by the writer, it will be sufficient to refer to them numerically, without the trouble of transcribing each question. "hartford, february , ." this circular, or letter, drew forth numerous replies from various parts of the united states, and chiefly from medical men. in the meantime, the prize of the boylston medical committee was awarded to luther v. bell, m.d., of derry, new hampshire, and was published in the boston medical and surgical journal, and elsewhere, and read with considerable interest. in the year , while many were waiting--some with a degree of impatience--to hear from dr. north, his health so far failed him, that he concluded to relinquish, for the present, his inquiries; and, at his particular request, i consented to have the following card inserted in the boston medical and surgical journal: "dr. north, of hartford, connecticut, tenders his grateful acknowledgments to the numerous individuals, who were so kind as to forward to him a statement of the effects of vegetable diet on their own persons, in reply to some specific inquiries inserted in the boston medical and surgical journal of march , , and in the philadelphia journal of the same year. although many months elapsed before the answers were all received, yet the writer is fully aware that these communications ought to have been published before this. his apology is a prolonged state of ill health, which has now become so serious as to threaten to drive him to a southern climate for the winter. in this exigency, he has solicited dr. w. a. alcott, of boston, to receive the papers and give them to the public as soon as his numerous engagements will permit. this arrangement will doubtless be fully satisfactory, both to the writers of the communications and to the public. "hartford, november , ." various circumstances, beyond my control, united to defer the publication of the contemplated work to the year . it is hoped, however, that nothing was lost by delay. it gave further opportunity for reflection, as well as for observation and experiment; and if the work is of any value at all to the community, it owes much of that value to the fact that what the public may be disposed to regard as unnecessary, afforded another year for investigation. not that any new discoveries were made in that time, but i was, at least, enabled to verify and confirm my former conclusions, and to review, more carefully than ever, the whole argument. it is hoped that the work will at least serve as a pioneer to a more extensive as well as more scientific volume, by some individual who is better able to do the subject justice. it will be my object to present the facts and arguments of the following volume, not in a distorted or one-sided manner, but according to truth. i have no private interests to subserve, which would lead me to suppress, or falsely color, or exaggerate. if vegetable food is not preferable to animal, i certainly do not wish to have it so regarded. this profession of a sincere desire to know and teach the truth may be an apology for placing the letters in the order in which they appear--which certainly is such as to give no unfair advantages to those who believe in the superiority of the vegetable system--and for the faithfulness with which their whole contents, whether favoring one side or other of the argument, have been transcribed. the title of the work requires a word of explanation. it is not intended, or even intimated, that there are no facts here but what rest on medical authority; but rather, that the work originated with the medical profession, and contains, for the most part, testimony which is exclusively medical--either given by medical men, or under their sanction. in fact, though designed chiefly for popular reading, it is in a good degree a medical work; and will probably stand or fall, according to the sentence of approbation or disapprobation which shall be pronounced by the medical profession. the following chapter will contain the letters addressed to dr. north. they are inserted, with a single exception, in the precise order of their date. the first, however, does not appear to have been elicited by dr. north's circular; but rather by a request in some previous letter. it will be observed that several of the letters include more than one case or experiment; and a few of them many. thus the whole series embraces, at the least calculation, from thirty to forty experiments. the replies of nearly every individual are numbered to correspond with the questions, as suggested by dr. north; so that, if there should remain a doubt, in any case, in regard to the precise point referred to by the writer of the letter, the reader has only to turn to the circular in the present chapter, and read the question there, which corresponds to the number of the doubtful one. thus, for example, the various replies marked , refer to the length or duration of the experiment or experiments which had been made; and those marked , to the aperient effects of a diet exclusively vegetable. and so of all the rest. chapter ii. letters to dr. north. letter of dr. parmly.--dr. w. a. alcott.--dr. d. s. wright.--dr. h. n. preston.--dr. h. a. barrows.--dr. caleb bannister.--dr. lyman tenny.--dr. j. m. b. harden.--joseph ricketson, esq.--joseph congdon, esq.--george w. baker, esq.--john howland, jr., esq.--dr. wm. h. webster.--josiah bennet, esq.--wm. vincent, esq.--dr. geo. h. perry.--dr. l. w. sherman. letter i.--from dr. parmly, dentist. to dr. north. my dear sir,--for two years past, i have abstained from the use of all the diffusible stimulants, using no animal food, either flesh, fish, or fowl; nor any alcoholic or vinous spirits; no form of ale, beer, or porter; no cider, tea, or coffee; but using milk and water as my only liquid aliment, and feeding sparingly, or rather, moderately, upon farinaceous food, vegetables, and fruit, seasoned with unmelted butter, slightly boiled eggs, and sugar or molasses; with no condiment but common salt. i adopted this regimen in company with several friends, male and female, some of whom had been afflicted either with dyspepsia or some other chronic malady. in every instance within the circle of my acquaintance, the _symptoms_ of disease disappeared before this system of diet; and i have every reason to believe that the disease itself was wholly or in part eradicated. in answer to your inquiry, whether i ascribe the cure, in the cases alleged, to the abstinence from animal food or from stimulating drinks, or from both, i cannot but give it as my confident opinion that the result is to be attributed to a general abandonment of the _diffusive stimuli_, under every shape and form. an increase of flesh was one of the earliest effects of the _anti-stimulating_ regimen, in those cures in which the system was in low condition. the animal spirits became more cheerful, buoyant, and uniformly pleasurable. mental and bodily labor was endured with much less fatigue, and both intellectual and corporeal exertion was more vigorous and efficient. in the language of addison, this system of ultra temperance has had the happy effect of "filling the mind with inward joy, and spreading delight through all its faculties." but, although i have thus made the experiment of abstaining wholly from the use of liquid and solid stimulants, and from every form of animal food, i am not fully convinced that it should be deemed improper, on any account, to use the more slightly stimulating forms of animal food. perhaps fish and fowl, with the exception of ducks and geese, turtle and lobster, may be taken without detriment, in moderate quantities. and i regard good mutton as being the lightest, and, at the same time, the most nutritious of all meats, and as producing less inconvenience than any other kind, where the energies of the stomach are enfeebled. and yet there are unquestionably many constitutions which would be benefited by living, as i and others have done, on purely vegetable diet and ripe fruits. in relation to many of the grosser kinds of animal food, all alcoholic spirits, all distilled and fermented liquors, tea and coffee, opium and tobacco,--i feel confident in pronouncing them not only useless, but noxious to the animal machine. yours, etc., eleazer parmly new york, january , . letter ii--from dr. w. a. alcott. boston, december , . dear sir,--i received your communication, and hasten to reply to as many of your inquiries as i can. allow me to take them up in the very order in which you have presented them. answer to question . i was bred to a very active life, from my earliest childhood. this active course was continued till about the time of my leaving off the use of flesh and fish; since which period my habits have, unfortunately, been more sedentary. i think my muscular strength is somewhat less now than it was before i omitted flesh meat, but in what proportion i am unable to say; for indeed it varies greatly. when more exercise is used, my strength increases--sometimes almost immediately; when less exercise is used, my strength again diminishes, but not so rapidly. these last circumstances indicate a more direct connection between my loss of muscular strength and my neglect of exercise than between the former and my food. . rather more agreeable; unless i use too large a quantity of food; to which however i am rather more inclined than formerly, as my appetite is keener, and food relishes far better. a sedentary life, moreover, as i am well satisfied, tends to bring my moral powers into subjection to the physical. . my mind has been clearer, since i commenced the experiment to which you allude, than before; but i doubt whether i can better endure a "laborious investigation." a little rest or exercise, perhaps less than formerly, restores vigor. i am sometimes tempted to _break my day into two_, by sleeping at noon. but i am not so apt to be cloyed with study, or reflection, as formerly. . several. . an eruptive complaint, sometimes, at one period of my life, very severe. . irritation of the lungs; probably, indeed most certainly, incipient phthisis. . rheumatic attacks, though they had never been very severe. the eruptive disease, however, and the rheumatic attacks, are not wholly removed; but they are greatly diminished. the irritation at the lungs has nearly left me. this is the more remarkable from the fact that i have been, during almost the whole period of my experiment, in or about boston. i was formerly somewhat subject to palpitations; these are now less frequent. i am also less exposed to epidemics. formerly, like other scrofulous persons, i had nearly all that appeared; now i have very few. you will observe that i merely state the facts, without affirming, positively, that my change of diet has been the cause, though i am quite of opinion that this has not been without its influence. mental quiet and total abstinence from all drinks but water, may also have had much influence, as well as other causes. . very few colds. last winter i had a violent inflammation of the ear, which was attended with some fever; but abstinence and emollient applications soon restored me. in july last, i had a severe attack of diarrhoea unattended with much fever, which i attributed to drinking too much water impregnated with earthy salts, and to which i had been unaccustomed. when i have a cold, of late, it affects, principally, the nasal membrane; and, if i practice abstinence, soon disappears. in this respect, more than in any other, i am confident that since i commenced the use of a vegetable diet i have been a very great gainer. . the experiment was fully begun four years ago last summer; though i had been making great changes in my physical habits for four years before. for about three years, i used neither flesh nor fish, nor even eggs more than two or three times a year. the only animal food i used was milk; and for some long periods, not even that. but at the end of three years i ate a very small quantity of flesh meat once a day, for three or four weeks, and then laid it aside. this was in the time of the cholera. the only effect i perceived from its use was a slight increase of peristaltic action. in march last, i used a little dried fish once or twice a day, for a few days; but with no peculiar effects. after my attack of diarrhoea, in july last, i used a little flesh several times; but for some months past i have laid it aside entirely, with no intention of resuming it. nothing peculiar was observed, as to its effects, during the last autumn. . i never used a large proportion of animal food, except milk, since i was a child; but i have been in the habit, at various periods of my life, of drinking considerable cider. for some months before i laid aside flesh and fish, i had been accustomed to the use of more animal food than usual, but less cider; though, for a part of the time, i made up the deficiency of cider with ale and coffee. for several months previous to the beginning of the experiment, i had drank nothing but water. . rather less. but here, again, i fear i am in danger of attributing to one cause what is the effect of another. my neglect of exercise may be more in fault than the rice and bread and milk which i use. still i must think that vegetable food is, in my own case, less aperient than animal. . in regard to students, my reply is, yes, most certainly. so i think in regard to laborers, were they trained to it. but how far _early habits_ may create a demand for the continuance of animal food through life, i am quite at a loss for an opinion. were i a hard laborer, i should use no animal food. when i travel on foot forty or fifty miles a day, i use vegetable food, and in less than the usual quantity. this i used to do before i commenced my experiment. . i use bread made of unbolted wheat meal, in moderate quantity, when i can get it; plain indian cakes once a day; milk once a day; rice once a day. my plan is to use as few things as possible at the same meal, but to have considerable variety at different meals. i use no new bread or pastry, no cheese, and but little butter; and very little fruit, except apples in moderate quantity. . the answer to this question, though i think it would be important and interesting, with many other particulars, i must defer for the present. the experiments of dr. f., a young man in this neighborhood, and of several other individuals, would, i know be in point; but i have not at my command the time necessary to present them. letter iii.--from dr. d. s. wright. whitehall, washington co., n. y., march , . dear sir,--i noticed a communication from you in the boston medical and surgical journal of the th instant, in which you signify a wish to collect facts in relation to the effects of a vegetable diet upon the human system, etc. i submit for your consideration my own experience; premising, however, that i am a practicing physician in this place--am thirty-three years old--of a sanguine, bilious temperament--have from youth up usually enjoyed good health--am not generally subject to fevers, etc. i made a radical change in my diet three years ago this present month, from a mixed course of animal and vegetable food, to a strictly vegetable diet, on which i subsisted pretty uniformly for the most part of one year. i renewed it again about ten moths ago. my reasons for adopting it were: st. i had experienced the beneficial effects of it for several years before, during the warm weather, in obviating a dull cephalalgic pain, and oppression in the epigastrium. dly. i had recently left the salubrious atmosphere of the mountains in essex county, in this state, for this place of _musquitoes_ and _miasmata_. dly, and prominently. i had frequent exposures to the variolous infection, and i had a _dreadful_ apprehension that i might have an attack of the varioloid, as at that time i had never experimentally tried the protective powers of the vaccine virus, and had _too_ little confidence in those who recommended its prophylactic powers. the results i submit you, in reply to your interrogatories. . i think each time i tried living on vegetable food exclusively, that for the first month i could not endure fatigue _as well_. afterward i could. . the digestive organs were always more agreeably excited. . the mind uniformly clearer, and could endure laborious investigations longer, and with less effort. . i am constitutionally healthy and robust. . i believe i have more colds, principally seated on the mucous membranes of the lungs, fauces, and cavities of the head. (i do not, however, attribute it to diet.) . the first trial was one year. i am now ten months on the same plan, and shall continue it. . i never used a large quantity of animal food or stimulants, of any description. . i have for several years used tea and coffee, usually once a day--believe them healthy. . vegetable diet is less aperient than a mixed diet, if we except _indian corn_. . i do not think that common laborers, in health, could do as well without animal food; but i think students might. . i have selected _potatoes_, when _baked_ or _roasted_, and all articles of food usually prepared from _indian meal_, as the most healthy articles on which i subsist; particularly the latter, whose aperient and nutritive qualities render it, in my estimation, an invaluable article for common use. yours, etc., d. s. wright. letter iv.--from dr. h. n. preston.[ ] plymouth, mass., march , . dear sir,--when i observed your questions in the boston medical and surgical journal, of the th of march, i determined to give you personal experience, in reply to your valuable queries. in the spring of , while engaged in more than usual professional labor, i began to suffer from indigestion, which gradually increased, unabated by any medicinal or dietetic course, until i was reduced to the very confines of the grave. the disease became complicated, for a time, with chronic bronchitis. i would remark, that, at the time of my commencing a severe course of diet, i was able to attend to my practice daily. in answer to your inquiries, i would say to the st--very much diminished, and rapidly. . rather less; distinct local uneasiness--less disposition to drowsiness; but decidedly more troubled with cardialgia, and eructations. . i think not. . my disease was decidedly increased; as cough, headache, and emaciation; and being of a scrofulous diathesis, was lessening my prospect of eventual recovery. . my febrile attacks increased with my increased debility. . almost four months; when i became convinced death would be the result, unless i altered my course. . i had taken animal food moderately, morning and noon--very little high seasoning--no stimulants, except tea and coffee. the latter was my favorite beverage; and i usually drank two cups with my breakfast and dinner, and black tea with my supper. . i drank but one cup of weak coffee with my breakfast, none with dinner, and generally a cup of milk and water with supper. . with me _much less aperient_; indeed, costiveness became a very serious and distressing accompaniment. . from somewhat extensive observation, for the last seven years, i should say, of laborers never; students seldom. . among dyspeptics, potatoes nearly boiled, then mashed together, rolled into balls, and laid over hot coals, until a second time cooked, as easy as any vegetable. if any of the luxuries of the table have been noticed as particularly injurious, it has been cranberries, prepared in any form, as stewed in sauce, tarts, pies, etc. crude as these answers are, they are at your service; and i am prompted to give them from the fact, that very few persons, i presume, have been so far reduced as myself, with dyspepsia and its concomitants. in fact, i was pronounced, by some of the most scientific physicians of boston, as past all prospect of cure, or even much relief, from medicine, diet, or regimen. my attention has naturally been turned with anxious solicitude to the subject of diet, in all its forms. since my unexpected restoration to health, my opportunities for observation among dyspeptics have been much enlarged; and i most unhesitatingly say, that my success is much more encouraging, in the management of such cases, since pursuing a more liberal diet, than before. plain animal diet, avoiding condiments and tea, using mucilaginous drink, as the irish moss, is preferable to "absolute diet,"--cases of decided chronic gastritis excepted. yours, etc., h. n. preston. letter v.--from dr. h. a. barrows. phillips, somerset co., me., april , . dear sir,--i have a brother-in-law, who owes his life to abstinence from animal food, and strict adherence to the simplest vegetable diet. my own existence is prolonged, only (according to human probabilities) by entire abstinence from flesh-meat of every description, and feeding principally upon the coarsest farinacea. numberless other instances have come under my observation within the last three years, in which a strict adherence to a simple vegetable diet has done for the wretched invalid what the best medical treatment had utterly failed to do; and in no one instance have i known permanently injurious results to follow from this course, but in many instances have had to lament the want of firmness and decision, and a gradual return to the "_flesh-pots of egypt_." with these views, i very cheerfully comply with your general invitation, on page , volume , of the boston medical and surgical journal. the answers to your interrogatories will apply to the case first referred to, to my own case, and to nearly every one which has occurred within my notice. . increased, uniformly; and in nearly every instance, without even the usual debility consequent upon withdrawing the stimulus of animal food. . more agreeable in every instance. . affirmative, _in toto_. . none aggravated, except flatulence in one or two instances. all the horrid train of dyspeptic symptoms uniformly mitigated, and obstinate constipation removed. . fewer colds and febrile attacks. . three years, with my brother; with myself, eighteen months partially, and three months wholly; the others, from one to six months. . negative. . cold water--my brother and myself; others, hot and cold water alternately. . more aperient,--no exceptions. . i believe the health of _students_ would uniformly be promoted--and the days of the laborer, to say the least, would be lengthened. . i have; and that is, simple bread made of wheat meal, ground in corn-stones, and mixed up precisely as it comes from the mill--with the substitution of fine flour when the bowels become too active. yours, etc., horace a. barrows. letter vi.--from dr. caleb bannister. phelps, n. y., may , . sir,--my age is fifty-three. my ancestors had all melted away with hereditary consumption. at the age of twenty, i began to be afflicted with pain in different parts of the thorax, and other premonitory symptoms of phthisis pulmonalis. soon after this, my mother and eldest sister died with the disease. for myself, having a severe attack of ague and fever, all my consumptive symptoms became greatly aggravated; the pain was shifting--sometimes between the shoulders, sometimes in the side, or breast, etc. system extremely irritable, pulse hard and easily excited, from about ninety to one hundred and fifty, by the stimulus of a very small quantity of food; and, to be short, i was given up, on all hands, as lost. from reading "rush" i was induced to try a milk diet, and succeeded in regaining my health, so that for twenty-four years i have been entirely free from any symptom of phthisis; and although subject, during that time, to many attacks of fever and other epidemics, have steadily followed the business of a country physician. i would further remark, before proceeding to the direct answer to your questions, that soon perceiving the benefit resulting from the course i had commenced, and finding the irritation to diminish in proportion as i diminished not only the quality, but quantity of my food, i took less than half a pint at a meal, with a small piece of bread, amounting to about the quantity of a boston cracker; and at times, in order to lessen arterial action, added some water to the milk, taking only my usual quantity in _bulk_. a seton was worn in the side, and a little exercise on horseback taken three times every day, as strength would allow, during the whole progress. the appetite was, at all times, not only _craving_, it was _voracious_; insomuch that all my sufferings from all other sources, dwindled to a point when compared with it. the quantity that i ate at a time so far from satisfying my appetite, only served to increase it; and this inconvenience continued during the whole term, without the least abatement;--and the only means by which i could resist its cravings, was to live entirely by myself, and keep out of sight of all kinds of food except the scanty pittance on which i subsisted. and now to the proposed questions. . increased. . more agreeable, hunger excepted. . to the first part of this question, i should say evidently clearer; to the latter part, such was the state of debility when i commenced, and such was it through the whole course, i am not able to give a decisive answer. . this question, you will perceive, is already answered in my preliminary remarks. . fewer, insomuch that i had none. . two full years. . my living, from early life, had been conformable to the habits of the farmers of new england, from which place i emigrated, and my habits in regard to stimulating drinks were always moderate; but i occasionally took them, in conformity to the customs of those "_times of ignorance_." . i literally drank _nothing_; the milk wholly supplying the place of all liquids. . state of the bowels good before adopting the course, and after. . i do not. . i have not. caleb bannister. letter vii.--from dr. lyman tenny. franklin, vermont, june , . sir,--in answer to your inquiries, in the boston medical and surgical journal, vol. xii., page , i can say that i have lived entirely upon a bread and milk diet, without using any animal food other than the milk. . at first, my bodily strength was diminished to a certain degree, and required a greater quantity of food, and rather oftener, than when upon a mixed diet of animal food (strictly so called) and vegetables. . the animal sensations, attending upon the process of digestion, were rather more agreeable than when upon a mixed diet. . my mind was more clear, but i could not continue a laborious investigation as long as when i used animal food more plentifully. . at this time there were no constitutional infirmities which i was laboring under, except those which more or less accompany the rapid growth of the body; such as a general lassitude, impaired digestion, etc., which were neither removed nor aggravated, but kept about so, until i ate just what i pleased, without any regard to my indigestion, etc., when i began to improve in the strength of my whole system. . i do not recollect whether i was subject to more or fewer colds; but i can say i was perfectly free from all febrile attacks, although febrile diseases often prevailed in my vicinity. but since that time, a period of six years, i have had three attacks of fever. . the length of time i was upon this diet was about two years. . before entering upon this diet, i was in the habit of taking a moderate quantity of animal food, but without very high seasoning or stimulants. . while using this diet, i confined myself entirely and exclusively to cold water as a drink--using neither tea, coffee, nor spirits of any kind whatever. . i am inclined to think that a vegetable diet is more aperient than an animal one; indeed, i may say i know it to be a fact. . from what i have experienced, i do not think that laborers would be any more healthy by excluding animal food from their diet entirely; but i believe it would be much getter if they would use less. as to students, i believe their health would be promoted if they were to exclude it almost, if not entirely. . i never have selected any vegetables which i thought to be more healthy than others: nor indeed do i believe there is any one that is more healthy than another; but believe that all those vegetables which we use in the season of them, are adapted to supply and satisfy the wants of the system. we are carnivorous, as well as granivorous animals, having systems requiring animal, as well as vegetable food, to keep all the organs of the body in tune; and perhaps we need a greater variety than other animals. yours, etc., lyman tenny. letter viii.--from dr. j. m. b. harden. liberty county, georgia, july , . sir,--having observed, in the may number of the "american journal of the medical sciences," certain inquiries in relation to diet, proposed by you to the physicians of the united states, i herewith transmit to you an account of a case exactly in point, which i hope may prove interesting to yourself, and in some degree "assist in the settlement of a question of _great interest_ to the _country_." the case, to which allusion is made, occurred in the person of a very intelligent and truly scientific gentleman of this county, whose regular habits, both of mind and body, added to his sound and discriminating judgment, will tend to heighten the value and importance of the experiment involved in the case i am about to detail. before proceeding to give his answers to your interrogatories, it may be well to premise, that at the time of commencing the experiment, he was forty-five years of age; and being an extensive cotton planter, his business was such as to make it necessary for him to undergo a great deal of exercise, particularly on foot, having, as he himself declares, to walk seldom less than ten miles a day, and frequently more; and this exercise was continued during the whole period of the experiment. his health for two years previously had been very feeble, arising, as he supposed, from a diseased _spleen_; which organ is at this time enlarged, and somewhat indurated. his digestive powers have _always_ been _good_, and he had been in the habit of making his meals at times entirely of _animal food_. his bowels have always been regular, and rather inclined to looseness, but never disordered. he is five feet eight inches high, of a very thin and spare habit of body, with thin dark hair, inclining to baldness; complexion rather dark than fair; eyes dark hazel; of _very studious_ habits when free from active engagements; with great powers of mental abstraction and attention, and of a temper _remarkably even_. in answer to your interrogatories, he replies,-- . that his bodily strength was increased, and general health became better. . he perceived no difference. . he is assured of the affirmative. . his spleen was diminished in size, and frequent and long-continued attacks of _lumbago_ were rendered _much milder_, and have so continued. . had fewer colds and febrile attacks. . three years. . no; with the slight exception mentioned above. . no. . in his case rather less. . undoubtedly. . no; has made his meals of cabbages entirely, and found them as easily digested as any other article of diet. i may remark, that _honey_ to him is a poison, producing, _invariably_, symptoms of cholera. after three years' trial of this diet, without having any previous apparent disease, but on the contrary as strong as usual, he was taken, somewhat suddenly, in the winter of and , with symptoms of extreme debility, attended with oedematous swellings of the lower extremities, and painful cramps, at night confined to the gastrocnemii of both legs, and some feverishness, indicated more by the beatings of the _carotids_ than by any other symptom. his countenance became very pallid, and indeed he had every appearance of a man in a very low state of health. yet, during the whole period of this apparent state of disease, there were no symptoms indicative of disorder in any function, save the general function of innervation, and perhaps that of the lymphatics or absorbents of the lower extremities. nor was there any manifest disease of any organ, unless it was the spleen, which was not then remarkably enlarged. i was myself disposed to attribute his symptoms to the spleen, and possibly to the want of animal food; but he himself attributes its commencement, if not its continuance, to the inhalation of the vapor of arseniuretted and sulphuretted hydrogen gases, to which he was subjected during some chemical experiments on the ores of cobalt, to which he has been for a long time turning his attention; a circumstance which i had not known until lately. however it may be, he again returned to a mixed diet (to which however he ascribes no agency in his recovery), and, after six months' continuance in this state, he rapidly recovered his usual health and strength, which, up to this day--two full years after the expiration of six months--have continued good. in the treatment of his case no medicine of any kind was given, to which any good effect can be attributed; and indeed he may be said to have undergone no medical treatment at all. yours, etc., j. m. b. harden. letter ix.--from joseph ricketson, esq. new bedford, th month, th, . respected friend,--perhaps before giving answers to thy queries in the american journal of medical science, it may not be amiss to give thee some account of my family and manner of living, to enable thee to judge of the effect of a vegetable diet on the constitution. i have a wife, a mother aged eighty-eight, and two female domestics. it is now near three years since we adopted what is called the graham or vegetable diet, though not in its fullest extent. we exclude animal food from our diet, but sometimes we indulge in shell and other fish. we use no kind of stimulating liquors, either as drink or in cookery, nor any other stimulants except occasionally a little spice. we do not, as professor hitchcock would recommend, nor as i believe would be most conducive to good health, live entirely simple; sometimes, however, for an experiment, i have eaten only rice and milk; at other times only potatoes and milk for my dinner; and have uniformly found i could endure as much fatigue, and walk as far without inconvenience, as when i have eaten a greater variety. we, however, endeavor to make our varieties mostly at different meals. for breakfast and tea we have some hot water poured upon milk, to which we add a little sugar, and cold bread and butter; but in cold weather we toast the bread, and prefer having it so cool as not to melt the butter. we seldom eat a meal without some kind of dried or preserved fruit, such as peaches, plums, quinces, or apples; and in the season, when easily to be procured, we use, freely, baked apples, also berries, particularly blackberries stewed, which, while cooking, are sweetened and thickened a little. our dinners are nearly the same as our other meals, except that we use cold milk, without any water. we have puddings sometimes made of stale bread, at others of graham or other flour, or rice, or ground rice, usually baked; we have also hasty puddings, made of indian meal, or graham flour, which we eat with milk or melted sugar and cream; occasionally we have other simple puddings, such as tapioca, etc. custards, with or without a crust, pies made of apple, and other fruits either green or preserved; but we have no more shortening in the crust than just to make it a little tender. i have two sons; one lived with us about fifteen months after we adapted this mode of living; it agreed remarkably well with him; he grew strong and fleshy. he married since that time, and, in some measure, returned to the usual manner of living; but he is satisfied it does not agree so well with him as the graham diet. the coarse bread he cannot well do without. my other son was absent when we commenced this way of living; he has been at home about six weeks, and has not eaten any animal food except when he dined out. he has evidently _lost_ flesh, and is not very well; _he_ thinks he shall not be able to live without animal food, but i think his indisposition is more owing to the season of the year than diet. he never drank any tea or coffee until about four years since, when he took some coffee for a while, but no tea. for the last two years he has not drank either, when he could get milk. he is generally healthy, and so is his brother: both were literally brought up on gingerbread and milk, never taking animal food of choice, until they were fifteen or sixteen years of age. dr. keep, of fairhaven, connecticut, was here about a year since, in very bad health, since which i learn he has recovered by abstaining from animal food and other injurious diet. as he is a scientific man, i think he can give thee some useful information. . the strength of both myself and wife has very materially increased, so that we can now walk ten miles as easily as we could five before; possibly it may in part be attributed to practice. our health is, in every respect, much improved. one of our women enjoys perfect health; the other was feeble when we commenced this way of living, and she has not gained much if any in the time; but this may be owing to her attendance on my mother, both day and night, who, being blind and feeble, takes no exercise except to walk across the room; but we are very sure she would not have lived to this time had she not adopted this way of living. . the process of digestion is much more agreeable, if we do not indulge in eating too much. we seldom have occasion to think of it after rising from the table. . i do not perceive much effect on the mind, other than what would naturally be produced by the restoration of health; but have no doubt a laborious investigation might be continued as long, if not longer, on this than any other diet. . i was formerly very much afflicted with the headache, and sometimes was troubled with rheumatism. i have very seldom, for the last two years especially, been troubled with either; and when i have had a turn of headache, it is light indeed compared with what it was before we adopted this system of living. my wife was very dyspeptic, and often had severe turns of palpitation of the heart; the latter is entirely removed, and she seldom experiences any inconvenience from the former. our nurse was formerly, and still is, troubled with severe turns of headache, though not so bad as formerly; and i think she would have much less of it if she were placed in a different situation. . we scarcely know what it is to have a cold; my wife in particular. previously to our change of diet, i was very subject to severe colds, attended with a hard cough, which lasted, sometimes, for several weeks. . as before stated, we exclude animal food from our diet, as well as tea and coffee. . before we adopted a vegetable diet, we always had meat for dinner, and generally with breakfast; and not unfrequently with tea. tea and coffee we drank very strong. . we have substituted milk and water sweetened, for tea and coffee. . most vegetables i find have a tendency (especially when graham or unbolted wheaten flour is used) to keep the bowels open; to counteract which, we use rice once or twice a week. potatoes, when eaten freely, are flatulent, but not inconvenient when eaten moderately. . i think the health of students, by the exclusion of animal food from their diet, would be promoted, especially if they excluded tea and coffee also; and i can see no good reason why it should not be beneficial to laboring people. i have conversed with two or three mechanics, who confirm me in this belief. . graham bread, as we call it, eaten with milk, or baked potatoes and milk, for most people, i think would be healthy; to which should be added such a proportion of rice as may be found necessary. thy friend, joseph ricketson. letter x.--from joseph congdon, esq. new bedford, sept., . answers to dr. north's inquiries on diet. . increase of strength and activity, connected with, and perhaps in some good degree a consequence of, an increase of daily exercise. . process of digestion more regular and agreeable. . mental activity greater; no decisive experiments on the ability to _continue_ a laborious investigation. . dyspepsia of long continuance, and also difficult breathing; inflammation of the eyes. . fewer colds; febrile attacks very slight; great elasticity in recovering from disease. some part of the effect should undoubtedly be ascribed to greater attention to the skin by bathing and friction. . twenty-six months of _entire abstinence_ from all animal substances, excepting butter and milk. salt is used regularly. . through life inclined to a vegetable diet, with few stimulants. . drinks have been milk, milk and water, or cold water. . a _well-selected_ vegetable diet appears to produce a very regular action of the stomach and bowels. . i think the health of laborers and students would be promoted by a _great_ reduction of the usual quantity of animal food, and perhaps by discontinuing its use entirely. i feel no want. . from my experience, i can very highly recommend bread made of coarse wheat flour. among fruits, the blackberry, as peculiarly adapted to the state of the body, at the time of the year when it is in season. my range of food has been confined. i avoid green vegetables. age . joseph congdon. letter xi.--from george w. baker, esq. new bedford, th month, , . dr. m. l. north,--agreeably to request, the following answers are forwarded, which i believe to be correct as far as my experience has tested. . at first it was diminished; but after a few months it was restored, and i think increased. . more. . it could. . pretty free from constitutional infirmities before the change, and no increase since. . i have had no cold, of any consequence, for the last three years; at which time i substituted cold water for tea and coffee, and commenced using cold water for washing about my head and neck and for shaving, which i continued through the year. . i have not eaten animal food for about eighteen months. . two years previous to the entire change the quantity was great, but there had been a gradual diminution. . it was. (see fifth answer.) . more so, in my case. . i believe the health of both laborers and students would be improved. . i have generally avoided eating cucumbers; otherwise i have not. thy assured friend, geo. w. baker. letter xii--from john howland, jr., esq. new beford, th month, th day, . friend,--as i have lived nearly three years upon a vegetable diet, i cheerfully comply with thy request. . my bodily strength has been increased; and i can now endure much more exercise than formerly, without fatigue. . they are more agreeable; and i am now free from that dull, heavy feeling, which i used to experience after my meals. . my mind is much clearer; and i am free from that depression of spirits, to which i was formerly subject. . i was of a costive, dyspeptic habit, which has been entirely removed. i had frequent and severe attacks of headache, which i now rarely have; and when they do occur they are very light, compared with what they formerly were. . i have had fewer colds, and those much lighter than formerly. . about three years. . i used to eat animal food for breakfast and dinner, with coffee for drink, at those meals; and tea for my third meal, with bread and butter. . milk for breakfast, and cold water for the other two meals. . i have found it more so; inasmuch as the use of it, with the substitution of bread, made from _coarse, unbolted wheat flour_, instead of superfine, has removed my costiveness entirely. . i do. . i consider potatoes and rice as the most healthy, and confine myself principally to the former. i would remark that during the season of fruits, i eat freely of them, with milk; and consider them to be healthy. john howland, jr. letter xiii.--from dr. w. h. webster. batavia, n. y., oct. , . sir,--some months since, i read your inquiries on diet in the boston medical and surgical journal; and subsequently in the journal of medical sciences, philadelphia. i will answer your questions, numerically, from my knowledge of a case somewhat in point, and with which i am but too familiar, as it is my own. but, first, let me premise a few points in the history of my health, as a kind of key to my answers. it is about fifteen years since i was called a _dyspeptic_; this was while engaged in my academical studies. not being instructed by my medical friend to make any alteration in diet and regimen, i merely swallowed his cathartics for one month, and his anodynes for the next month, as the bowels were constipated or relaxed. in short, i left college more dead than alive--a confirmed dyspeptic. in , i commenced the practice of physic. from this time, to the winter of - , i found it necessary gradually to diminish my indulgence in the luxuries of the table--especially in animal food, and distilled and fermented liquors. on one of the most inclement nights of the winter of - , a fire broke out in our village, at which i became very wet by perspiration, and the ill-directed efforts of some to extinguish it. this was followed by a severe inflammatory attack upon the digestive organs generally, and especially upon the renal region, which confined me to the house for more than eight months; and, for the greatest share of that time, with the most excruciating torture. on getting out again, i found myself in a wretched condition indeed--reduced to a skeleton--a voracious appetite, which could not be indulged, and which had scarcely deserted me through the whole eight months. i could not regain my flesh or strength but by almost imperceptible degrees; indeed, loaf-sugar and crackers were almost the only food i could use with impunity for the first year. it is now nearly four years since i have eaten animal food, unless it be here and there a little, as an experiment, with the sole exception of oysters, in which i can indulge, but with all due deference to the stricter rules of temperance. still my appetite for animal food seems unabated. i have ever been a man unusually temperate in the use of intoxicating drinks; and by no means intemperate in the luxuries of the table. i take no meat, no alcoholic or fermented drinks, not even cider; and, for a year past, my health has been better than for three years previous; and i think that about one third the amount of nourishment usually taken by men of my age, might subserve the purposes of food for _me_ better than a larger quantity. the more i eat, the more i desire to eat; and abstinence is my best medicine. but i have already surpassed my limits, and here are my answers. . my strength is invariably diminished by animal food, and in almost direct proportion to the quantity, with the exception named above. . pain has been the uniform attendant upon the digestion of an animal diet, with feverish restlessness and constipation. . decidedly more fit for energetic action. . an irritation, or subacute inflammation of the digestive apparatus, which is aggravated by animal food. . can endure hardship, exposure, and fatigue, much better without meat. . about four years, with the exception stated above. . it was not. . partially at the commencement; but not of late, if not taken hot. . much more aperient. . both classes take too much; and students and sedentaries should take little or none. . for myself farinaceous articles first, then the succulent sub-acid ripe fruits, then the less oily nuts are most healthful--and animal food, strong coffee and tea, and unripe or hard fruits, in any considerable quantities, are most pernicious. yours, etc., w. h. webster. letter xiv.--from josiah bennet, esq. mount-joy, pa., oct. , . sir,--i hereby transmit to you, answers to a series of dietetic queries which you have recently submitted. . my physical strength was at least equal (i am rather inclined to think greater) after abstaining from animal food. i was, i am certain, not subject to such general debility and lassitude of the system, after considerable bodily exercise. . more agreeable--not being subject to a sense of vertigo, which frequently (with me) followed the use of animal food. there is, generally, more cheerfulness and vivacity. . the mind is more clear, and is not so liable to be confused when intent upon any intricate subject; and, of course, "can continue a laborious investigation longer." there is at no time such a propensity to incogitancy. . i am not aware of being the subject of any "constitutional infirmities;" yet, that the change of diet had a very great effect upon the system, is obvious, from the fact of my having been, formerly, subject to an eruptive disease of the skin, principally on the shoulders and upper part of the back, for a number of years, which is not the case at present, nor do i think will be, as long as i continue my present mode of living. . i think i have not had as many colds and febrile attacks as before, nor have they been so severe; yet i cannot be very decisive on this point, on account of the length of time in the trial not being fully sufficient. . between seven and eight months. i must here state that animal food was not _entirely_ excluded. i probably partook, in very moderate quantities, once or twice a week. . the quantity of animal food which would be considered "an uncommon proportion," i am unable to determine; but i was accustomed to make use of it, not _less_ than twice, and sometimes three times a day, moderately seasoned. no other stimulants, of any account. . cold water has been the only substitute for tea and coffee, with the exception of an occasional cup; probably as often as once or twice a week. i was, on several occasions, by personal experience, induced to believe that the use of strong coffee retarded the process of digestion. . more aperient. previous to the general exclusion of animal food from my diet, i was subject to inveterate costiveness; cases of which are now neither frequent nor severe. . i do firmly believe it would. . my diet, principally, during the trial, consisted of wheat bread, of the proper age, with a moderate quantity of fresh butter. potatoes, beans, and some other esculent roots, etc., i found to be nutritious and healthy. the following substances i found to produce a contrary effect, or to possess different qualities: cabbage, when not well boiled; cucumbers, raw or pickled; radishes, beets, and the whole catalogue of preserves. fresh bread was particularly hurtful to me. yours, etc., josiah bennett. letter xv.--from william vincent, esq.[ ] hopkinton, r. i., dec. , . sir,--the following answer to the interrogations in the boston medical and surgical journal of march , on diet, etc., as proposed by yourself, has been through the press of business, neglected until this late period. trusting they may be of some use, i now forward them. . rather increased, if any change. . ---- . i think i have retained the vigor of my mind more, in consequence of an abstemious diet. . i thought i had the appearance of scurvy, which gradually disappeared. . ---- . from may , , (more than twenty-four years.) . small in quantity, and dressed and cooked simply. . i have drank nothing but warm tea, for seven years. . bowels uniformly open. . i should not think it would. . i have lived principally on bread, butter, and cheese, and a few dried vegetables. i was born march , . in , when mowing, to quench thirst, i drank about a gill of cold water, _after_ about as much milk and water; and the same year, some molasses and water; but they did not answer the purpose. but when i rinsed my mouth with cold water, it allayed my thirst. (signed) wm. vincent. letter xvi.--from l. r. bradley, by dr. geo. h. perry. hopkinton, r. i., dec. , . sir,--i deem it necessary, first, to mention the situation of my health, at the time of commencing abstinence from animal food. i was recovering from an illness of a _nervous fever_. a sudden change respecting my food not sitting well, rendered it necessary for me to abstain from all kinds, excepting dry wheat bread and gruel, for several weeks. by degrees i returned to my former course of diet, but as yet not to its full extent, as i cannot partake of animal food of any kind whatever, nor of vegetables cooked therewith. . diminished. . ---- . i do not perceive the mind to be clearer, and the power of investigation less. . distress in the stomach and pain in the head removed. . ---- . six years and ten months. . unusual proportion of animal food. . the first year, i drank only warm water, sweetened; since that, tea. . ---- . i do not. . i find _beets_ particularly hard to digest. l. r. b. the foregoing statements and answers are in her own way and manner. yours, etc., geo. h. perry. letter xvii.--from dr. l. w. sherman. falmouth, mass., march , . sir,--in compliance with the request you recently made in the medical journal, i inclose the following answers to the queries relative to regimen you have propounded. they are given by a lady, whose experience, intelligence, and discernment, have eminently qualified her to answer them. she, with myself, is equally interested with you in having this important question settled, and is extremely happy that you have undertaken to do it. this lady is now fifty years of age; her constitution naturally is good; her early habits were active, and her diet simple, until twenty years of age. after that, until within a few years, her living consisted of all kinds of meats and delicacies, with wine after dinners, etc., etc. . her bodily strength was greatly increased by excluding animal food from her diet. . the animal sensations connected with the process of digestion have been decidedly more agreeable. . the mind is much clearer, the spirits much better, the temper more even, and "less irritability pervades the system." the mind can continue a laborious investigation longer than when she subsisted on a mixed diet. . her health, which was before feeble, has, by the change, been decidedly improved. . she has certainly had fewer colds, and no febrile attacks of any consequence, since she has practiced rigid abstinence from meats. . she has abstained entirely for three years, and has taken but little for seven or eight years; and whenever she has, from necessity (in being from home, where she could procure nothing else), indulged in eating meat, she has universally suffered severely in consequence. . the change to a vegetable diet was preceded, in her case, by the use of an uncommon proportion of animal food, highly seasoned with stimulants. . tea and coffee she has not used for thirteen years. she has used, for substitutes, water, milk and water, barley water, and gruel. she found tea and coffee to have an exceedingly pernicious effect upon her nervous and digestive system. . a vegetable diet is more aperient than a mixed. habitual constipation has been entirely removed by the change. . she sincerely believes, from her experience, that the health of laborers and students would be generally promoted by the exclusion of animal food from their diet. . she considers _hominy_, as prepared at the south, particularly healthy; and subsists upon this, with bread made from coarse flour, with broccoli, cauliflower, and all kinds of vegetables in their season. be assured, dear sir, that these answers have come from a high source, to which private reference may at any time be made, and consequently are entitled to the highest consideration. yours, etc., l. w. sherman. note.--if i have not been minute enough in the relation of this case, i shall hereafter be happy to answer any questions you may think proper to propose. it is a very interesting and important case, in my opinion. the lady has been under my care a number of times, while laboring under slight indisposition. she has always been very regular and systematic in all her habits. she is healthy and robust in appearance, and looks as though she might not be more than forty. this is the only case of the kind within my knowledge. i have practiced on her plan for a few weeks at a time, and, so far as my experience goes, it precisely comports with hers. but i love the "good things" of this world too well to abstain from their use, until some formidable disease demands their prohibition. yours, etc., l. w. s. footnotes: [ ] dr. preston has since deceased. [ ] mr. vincent is of stonington, ct. chapter iii. remarks on the foregoing letters. correspondence.--the "prescribed course of regimen."--how many victims to it?--not one.--case of dr. harden considered.--case of dr. preston.--views of drs. clark, cheyne, and lambe, on the treatment of scrofula.--no reports of injury from the prescribed system.--case of dr. bannister.--singular testimony of dr. wright.--vegetable food for laborers.--testimony, on the whole, much more favorable to the vegetable system than could reasonably have been expected, in the circumstances. "reports not unfrequently reach us," says dr. north, "of certain individuals who have fallen victims to a prescribed course of regimen. these persons are said, by gentlemen who are entitled to the fullest confidence, to have pertinaciously followed the course, till they reached a point of reduction from which there was no recovery." "if these are facts," he adds, "they ought to be known and published." it was in this view, that dr. north, himself a medical practitioner of high respectability, sent forth to every corner of the land, through standard and orthodox medical journals, to regular and experienced physicians--his "medical brethren"--his list of inquiries. these inquiries, designed to elicit truth, were couched in just such language as was calculated to give free scope and an acceptable channel for the communication of every fact which seemed to be opposed to the vegetable system; for this, we believe, was distinctly understood, by every medical man, to be the "prescribed course of regimen" alluded to. the results of dr. north's inquiries, and of an opportunity so favorable for "putting down," by the exhibition of sober facts, the vegetable system, are fully presented in the foregoing chapter. let it not be said by any, that the attempt was a partial or unfair one. let it be remembered that every effort was made to obtain _truth in facts_, without partiality, favor, or affection. let it be remembered, too, that nearly two years elapsed before dr. north gave up his papers to the author; during which time, and indeed up to the present hour--a period, in the whole, of more than fourteen years--a door has been opened to every individual who had any thing to say, bearing upon the subject. let us now review the contents of the foregoing chapter. let us see, in the first place, what number of persons have here been reported, by medical men, as having fallen victims to the said "prescribed course of regimen." the matter is soon disposed of. not a case of the description is found in the whole catalogue of returns to dr. n. this is a triumph which the friends of the vegetable system did not expect. from the medical profession of this country, hostile as many of them are known to be to the "prescribed course of regimen," they must naturally have expected to hear of at least a few persons who were supposed to have fallen victims to it. but, i say again, not one appears. it is true that dr. preston, of plymouth, mass., thinks he should have fallen a victim to his abstinence from flesh meat, had he not altered his course; and dr. harden, of georgia, relates a case of sudden loss of strength, and great debility, which he thought, _at the time_, might "possibly" be ascribed to the want of animal food: though the individual himself attributed it to quite another cause. these are the only two, of a list of thirty or forty, which were detailed, that bear the slightest resemblance to those which report had brought to the ear of dr. n., and about which he so anxiously and earnestly solicited inquiry of his medical brethren. as to the case mentioned by dr. harden, no one who examined it with care, will believe for a moment, that it affords the slightest evidence against a diet exclusively vegetable. the gentleman who made the experiment had pursued it faithfully three years, without the slightest loss of strength, but with many advantages, when, of a sudden, extreme debility came on. is it likely that a diet on which he had so long been doing well, should produce such a sudden falling off? the gentleman himself appears not to have had the slightest suspicion that the debility had any connection with the diet. he attributes its commencement, if not its continuance, to the inhalation of poisonous gases, to which he was subjected in the process of some chemical experiments. but why, then, it may be asked, did he return to a mixed diet, if he had imbibed no doubts in regard to a diet exclusively vegetable; and, above all, how happened he to recover on it? to this it may be replied, that there is every reason to believe, from the tenor of the letter, that he acted against his own inclination, and contrary to his own views, at the request of his friends, and of dr. harden, his physician; though dr. harden does not expressly say so. besides, it does not appear that under his mixed diet there was any favorable change, till something like six months had elapsed. this was a period, in all probability, just sufficient to allow the poison of the gases to disappear; after which he might have been expected to recover on any diet not positively bad. if this is not a true solution of the case, how happens it that there was no disease of any organ or function, except the nervous function? there is every reason for believing that dr. harden, at the date of his letter, had undergone a change of opinion, and was himself beginning to doubt whether the regimen had any agency in producing the debility.[ ] the case of dr. preston is somewhat more difficult. at first view, it seems to sustain the old notion of medical men, that, with a scrofulous habit, a diet exclusively vegetable cannot be made to agree. this, i say, seems to be a natural conclusion, _at first view_. but, on looking a little farther, we may find some facts that justify a different opinion. dr. preston was evidently timid and fearful--foreboding ill--during the whole progress of his experiment. we think his story fully justifies this conclusion. in such circumstances, what could have been expected? there is no course of regimen in the world which will succeed happily in a state of mind like this. it should be carefully observed by the reader, that dr. preston speaks of entering upon a "severe course of diet;" and also, that, in attempting to give an opinion as to the best kind of vegetable food, he speaks of potatoes, prepared in a certain specified manner, as being preferable to any other. now, i think it obvious, that dr. preston's "severe course" partook largely of _crude_ vegetables, instead of the richer and better farinaceous articles--as the various sorts of bread, rice, pulse, etc.--and, if so, it is not to be wondered at that it was so unsuccessful. in short, i do not think he made any thing like a fair experiment in vegetable diet. his testimony, therefore, though interesting, seems to be entitled to very little weight. this conclusion is stated with the more confidence, from the fact that some of the best medical writers, not only of ancient times, but of the present day, appear to entertain serious doubts in regard to the soundness of the popular opinion in favor of the "beef-steak-and-porter" system of curing scrofulous patients. dr. clark, in the progress of his "treatise on consumption," almost expresses a belief that a judicious vegetable diet is preferable even for the scrofulous. he would not, of course, recommend a diet of _crude_ vegetables, but one, rather, which would partake largely of farinaceous grains and fruits. nor do i suppose he would, in every case, entirely exclude milk. dr. cheyne, in his writings, not only gives it as his opinion that a milk diet, long continued, or a milk and vegetable diet and mild mercurials, are the best means of curing scrofula; but he also says, expressly, that "in all countries where animal food and strong fermented liquors are too freely used, there is scarcely an individual that hath not scrofulous glands." a sad story to relate, or to read! but, dr. lambe, of london, and other british physicians, entertain similar sentiments; and dr. lambe practices medicine largely, while entertaining these sentiments. i could mention more than one distinguished physician, in boston and elsewhere, who prescribes a vegetable and milk diet in scrofula. but, granting even the most that the friends of animal food can claim, what would the case of dr. preston prove? that the healthy are ever injured by the vegetable system? by no means. that the sickly would generally be? certainly not. dr. preston himself even specifies one disease, in which he thinks a vegetable diet would be useful. what, then, is the bearing of _this single and singular case_? why, at the most, it only shows that there are some forms of dyspepsia which require animal food. dr. preston does not produce a single fact unfavorable to a diet exclusively vegetable for the healthy.[ ] it is also worthy of particular notice, that not a fact is brought, or an experiment related, in a list of from thirty to forty cases, reported too by medical men, which goes to prove that any injury has arisen to the healthy, from laying aside the use of animal food. this kind of information, though not the principal thing, was at least a secondary object with dr. north; as we see by his questions, which were intended to be put to those who had excluded animal food from their diet for a year or more. but, let us take a general view of the replies to the inquiries of dr. north. the sum of his first three questions, was,--what were the effects of excluding animal food from your diet on your bodily strength, your mental faculties, and your appetite and animal spirits? the answers to the three questions, of which this is the same, are, as will be seen, remarkable. in almost every instance the reply indicates that bodily and mental labor was endured with less fatigue than before, and that an increased activity of mind and body was accompanied with increased cheerfulness and animal enjoyment. in nearly every instance, strength of body was actually increased; especially after the first month. a result so uniformly in favor of the vegetable system is certainly more than could have been expected. one physician who made the experiment, indeed, says, that though his mind was clearer than before, he could not endure, so long, a laborious investigation. another individual says, he perceived no difference in this respect. a third says, she found her bodily strength and powers of investigation somewhat diminished, though her disease was removed. with these exceptions, the testimony on this point is, as i have already said, most decidedly--i might say most overwhelmingly--in favor of the disuse of animal food. to the question, whether any constitutional infirmities were aggravated or removed by the new course of regimen, the replies are almost equally favorable to the vegetable system. it is true that one of the physicians, dr. parmly, thinks the beneficial effects which appeared in the circle of his observation were the results of a simultaneous discontinuance of fermented drinks, tea and coffee, and condiments. but i believe every one who reads his letter will be surprised at his conclusions. no matter, however; we have his facts, and we are quite willing they should be carefully considered. the singular case of dr. preston, i now leave wholly out of the account. it was, as i have since learned, the story of a _very singular man_. among the diseases and difficulties which were removed, or supposed to be removed, by the new diet, were dyspepsia, with the constipation which usually attends it, general lassitude, rheumatism, periodical headache, palpitations, irritation of the first passages, eruptive diseases of the skin, scurvy, and consumption. the case of dr. bannister, who was, in early life, decidedly consumptive, is one of the most remarkable on record. though evidently consumptive, and near the borders of the grave, between the ages of twenty and twenty-nine, he so far recovered as to be, at the age of fifty-three, entirely free from every symptom of phthisis for twenty-four years; during which whole period, he was sufficiently vigorous to follow the laborious business of a country physician. the confidence of dr. wright in the prophylactic powers of a diet exclusively vegetable, so far as the mere opinion of one medical man is to be received as testimony in the case, is also remarkable. he not only regards the vegetable system as a defence against the diseases of miasmatic regions, but also against the varioloid disease. on the latter point, he goes, it seems, almost as far as mr. graham, who appears to regard it not only as, in some measure, a preventive of epidemic diseases generally, in which he is most undoubtedly correct, but also of the small-pox. the testimony on another point which is presented in the replies to dr. north's questions, is almost equally uniform. in nearly every instance, the individuals who have abandoned animal food have found themselves less subject to colds than before; and some appear to have fallen into the habit of escaping them altogether. when it is considered how serious are the consequences of taking cold--when it is remembered that something like one half of the diseases of our climate have their origin in this source--it is certainly no trifling evidence in favor of a course of regimen, that, besides being highly favorable in every other respect, it should prove the means of freeing mankind from exposure to a malady at once troublesome in itself and disastrous in its consequences. in reply to the question,--is a vegetable diet more or less aperient than a mixed one,--the answers have been the same, in nearly every instance, that it is more so. the answers to the question whether it was believed the health of either laborers or students would be promoted by the exclusion of animal food from their diet, are rather various. it will be observed, however, that many of the replies, in this case, are medical _opinions_, and come from men who, though they felt themselves bound to state facts, were doubtless, with very few exceptions, prejudiced against an exclusively vegetable regimen for the healthy. it is, therefore, to me, a matter of surprise, to find some of them in favor of the said prescribed course of regimen, both for students and laborers, and many of them in favor of the discontinuance of animal food by students. those who have themselves made the experiment, with hardly an exception, are decidedly in favor of a vegetable regimen for all classes of mankind, particularly the sedentary. and in regard to the necessity of diminishing the proportion of animal food consumed by all classes, there seems to be but one voice. on one more important point there is a very general concurrence of opinion. i allude to the choice of articles from the vegetable kingdom. the farinacea are considered as the best; especially wheat, ground without bolting. the preference of dr. preston is an exception; and there are one or two others. on the whole--i repeat it--the testimony is far more favorable to the "prescribed course of regimen," both for the healthy and diseased than under the circumstances connected with the inquiry the most thorough-going vegetable eater could possibly have anticipated. if this is a fair specimen--and i know no reason why it may not be regarded as such--of the results of similar experiments and similar observations among medical men throughout our country, could their observations and experiments be collected, it certainly confirms the views which some among us have long entertained on this subject, and which will be still more strongly confirmed by evidence which will be produced in the following chapters. had similar efforts been made forty or fifty years ago, to ascertain the views of physicians and others respecting the benefits or safety of excluding wine and other fermented drinks in the treatment of several diseases, in which not one in ten of our modern practitioners would now venture to use them, as well as among the healthy, i believe the results would have been of a very different character. the opinions, at least, of the physicians themselves, would most certainly have been, nearly without a dissenting voice, that the entire rejection of wine and fermented liquors was dangerous to the sick, and unsafe to many of the healthy, especially the hard laborer. and there is quite as much reason to believe that animal food will be discarded from our tables in the progress of a century to come, as there was, in , for believing that all drinks but water would be laid aside in the progress of the century which is now passing. footnotes: [ ] see a more recent letter from dr. harden, in the next chapter. [ ] besides, it is worthy of notice, that dr. preston did not long survive on his own plan. he died about the year . chapter iv. additional intelligence. letter from dr. h. a. barrows.--dr. j. m. b. harden.--dr. j. porter.--dr. n. j. knight.--dr. lester keep.--second letter from dr. keep.--dr. henry h. brown.--dr. franklin knox.--from a physician.--additional statements by the author. during the years and i wrote to several of the physicians whose names, experiments, and facts appear in chapter ii. their answers, so far as received, are now to be presented. i have also received interesting letters from several other physicians in new england and elsewhere--but particularly in new england--on the same general subject, which, with an additional statement of my own case, i have added to the foregoing. i might have added a hundred authentic cases, of similar import. i might also have obtained an additional amount of the same sort of intelligence, had it not been for the want of time, amid numerous other pressing avocations, for correspondence of this kind. besides, if what i have obtained is not satisfactory, i have many doubts whether more would be so. the first letter i shall insert is from dr. h. a. barrows, of phillips, in maine. it is dated october , , and may be considered as a sequel to that written by him to dr. north, though it is addressed to the author of this volume. letter i.--from dr. h. a. barrows. dear sir,--as to food, my course of living has been quite uniform for the last two or three years--principally as follows. wheat meal bread, potatoes, butter, and baked sweet apples for breakfast and dinners; for suppers, old dry flour bread, which, eaten very leisurely without butter, sauce, or drink, sits the lightest and best of any thing i eat. but i cannot make this my principal diet, because the bowels will not act (_without physic_) unless they have the spur of wheat bran two thirds of the time. i have at times practiced going to bed without any third meal; and have found myself amply rewarded for this kind of fasting, and the consequent respite thereby afforded the stomach, in quiet sleep and improved condition the next day. and as to drink, i still use cold water, which i take with as great a zest, and as keen a relish, as the inebriate does his stimulus. i seldom drink any thing with my meals; and if i could live without drinking any thing between meals, i think i should be rid of the principal "thorn in my side," the acetous fermentation so constantly going on in my epigastric storehouse. as to exercise, i take abundance; perform all my practice (except in the winter) on horseback, and find this the very best kind of exercise for me. i seldom eat oftener than at intervals of six hours, and am apt to eat too much--have at various times attempted don cornaro's method of weighing food, but have found it rather dry business, probably on account of its conflicting with my appetite; but i actually find that my stomach does not bear watching at all well. my brother continues to practice nearly total abstinence from animal food. i have seen him but once in two and a half years, but learn his health has greatly improved, so that he was able to take charge of a high school in the fall of , of an academy in the spring of the present year, and also again this fall. during his vacation last july, he took a tour into the interior of worcester county, mass., and came home entirely on foot by way of the notch of the white hills, traveling nearly three hundred miles. this speaks something in favor of rigid abstinence--as when he commenced this regimen he was extremely low. yours sincerely, h. a. barrows. letter ii.--from dr. john m. b. harden. georgia, liberty co., oct. , . dear sir,--i stated in my letter to dr. north, if i recollect correctly, that the use of animal food was resumed in consequence of a protracted indisposition brought on, _as was supposed_, by the inhalation of arseniuretted hydrogen gas. the gentleman had begun to recover some time previously; and in a short time after he commenced the use of the animal food, he was restored to his usual health. he has continued the use of it ever since to the same extent as in the former part of his life. he has lately passed his fifty-fifth year, and is now in the enjoyment of as good health as he has ever known. i know of a gentleman in an adjoining county, who with his lady has been living for some time past on a purely vegetable diet. they have not continued it long enough, however, to make the experiment a fair one. no case of injury from the inhalation of arseniuretted hydrogen has come under my own personal observation, if we except the one above alluded to. i find, however, that gehlen, a celebrated french chemist, fell a victim to it in the year . his death is thus announced in the "philosophical magazine" for that year. "we lament to have to announce the death of gehlen, many years the editor of an excellent journal on chemistry and other sciences, and a profound chemist. he fell a victim to his ardent desire to promote the advancement of chemical knowledge. he was preparing, in company with mr. rehland, his colleague, some arsenated hydrogen gas, and while watching for the full development of this air from its acid solution, trying every moment to judge from its particular smell when that operation would be completed, he inhaled the fatal poison which has robbed science of his valuable services." vide tillock's phil. mag., vol. , p. . some further notice is taken of his death in a paper extracted from the "annales de chimie et de physique," and published in a subsequent volume of the same magazine. vide vol. , p. , in which are given his last experiments on that subject, by m. gay lussac. i regret that no account is given in the same work of the symptoms arising from the poison in his case. i presume, however, they are on record. in the subject of the case i mention, the general and prominent symptoms were an immediate and great diminution of muscular strength, with pallor of countenance and constant febricula, the arteries of the head beating with violence, particularly when lying down at night, the pulse always moderately increased in frequency, and full, but not tense; and digestion for the most part good. this state continued for about three months, during which time he was attending to his usual business, although not able to take as much exercise as before. at the end of this time he began to recover slowly, but it was six months before he was restored entirely. yours, etc., john m. b. harden. letter iii.--from dr. joshua porter. north brookfield, oct. , . though i would by no means favor the propensity for book-making, so prevalent in our day, yet i have been long of the opinion that a work on vegetable diet for general readers was greatly needed. i need it in my family; and there are many others in this vicinity who would be materially benefited by such a work. i have had no means of ascertaining the good or bad effects of a "diet exclusively vegetable in cases of phthisis, scrofula, and dyspepsia," for i have had none of the above diseases to contend with. but, since your letter was received, i have been called to prescribe for a man who has been a flesh eater for more than half a century. he was confined to his house, had been losing strength for several months, still keeping up his old habits. the disease which was preying upon him was chronic inflammation of the right leg; the flesh had been so long swollen and inflamed that it had become hard to the touch. there were ulcers on his thigh, and some had made their appearance on the hip. this disease had been of _seven months'_ standing, though not in so aggravated a form as it now appeared. during this time, all the local applications had been made that could be thought of by the good ladies in the neighborhood; and after every thing of the kind had failed, they concluded to send for "the doctor." after examining the patient attentively, i became convinced that the disease, which developed itself locally, was of a constitutional origin, and of course could not be cured by local remedies. all local applications were discontinued; the patient was put on a vegetable diet after the alimentary canal was freely evacuated. i saw this man three days afterward. the dark purple appearance of the leg had somewhat subsided; the red and angry appearance about the base of the ulcers was gone, his strength improved, etc. three days after i called, i found him in his garden at work. he is now--two weeks since my first prescription--almost well. all the ulcers have healed, with the exception of one or two. this man, who thinks it wicked not to use the good things god has given us--such as meat, cider, tobacco, etc.--is very willing to subsist, for the present, on vegetable food, because he finds it the only remedy for his disease. early in the spring of , while a student at amherst college, i was attacked with dyspepsia, which rendered my life wretched for more than a year, and finally drove me from college; but it had now so completely gained the mastery, that no means i resorted to for relief afforded even a palliation of my sufferings. after i had suffered nearly two years in this way, i was made more wretched, if possible, by frequent attacks of colic, with pains and cramps extending to my back; and so severe had these pains become, that the prescriptions of the most eminent physicians afforded only partial relief. on the th of february, , after suffering from the most violent paroxysm i had ever endured, i left my home for brunswick, maine, to attend a course of medical lectures. for several days i boarded at a public house, and ate freely of several substantial dishes that were before me. the consequence was a fresh attack of colic. from some circumstances that came up at this time, i was convinced that flesh meats had much to do with my sufferings, and the resolution was formed at once to change my diet and "starve" out dyspepsia. i took a room by myself, and made arrangements for receiving a pint of milk per day; this, with coarse rye and indian bread, constituted my only food. after living in this way a week or two, i had a free and natural evacuation. thus nature began to effect what medicine alone had done for nearly three years. the skin became moist, and my voracious appetite began to subside. i returned home to my friends at the close of the term well, and have been well ever since--have never had a colic pain or any costiveness since that time. my powers of digestion are good, and though i do not live so rigidly now as when at brunswick, i always feel best when my food is vegetables and milk. i can endure fatigue and exposure as well as any man. on this mild diet, too, my muscular strength has considerably increased; and every day is adding new vigor to my constitution. having experienced so much benefit from a mild diet, and being rationally convinced that man was a fruit-eating animal naturally, i made my views public by a course of lectures on physiology, which i delivered in the lyceum soon after i came to this place (three years ago). the consequence was, that quite a number of those who heard my lectures commenced training their families as well as themselves to the use of vegetables, etc., and i am happy to inform you that, at this day, many of our most active influential business-doing men are living in the plainest and most simple manner. one of my neighbors has taken no flesh for more than three years. he is of the ordinary height, and sanguine temperament, and usually weighed, when he ate flesh, one hundred and eighty pounds. after he changed his diet, his countenance began to change, and his cheeks fell in; and his meat-eating friends had serious apprehensions that he would survive but a short time, unless he returned to his former habits. but he persevered, and is now more vigorous and more athletic than any man in the region, or than he himself has ever been before. his muscular strength is very great. a few days since, a number of the most athletic young men in our village were trying their strength at lifting a cask of lime, weighing five hundred pounds. all failed to do it, with the exception of one, who partly raised it from the ground. after they were gone, this vegetable eater without any difficulty raised the cask four or five times. more than three years ago this man lost his daughter, who fell a prey to cholera infantum; he has now a daughter rather more than a year old, whom he has trained on strictly physiological principles; and though very feeble at birth, and for three months subsequently, she is now the most healthy child in the town. this child had some of the first symptoms of consumption last august, owing to the too free indulgence of the mother in improper articles of food; but being treated with demulcents, at the same time correcting the mother's system, she recovered, and is now the "picture of health." i was conversing with this gentleman the other day respecting his health--says he is perfectly well, weighs one hundred and sixty-five pounds; and though he was called well when eating flesh, he was not so in reality; for every few weeks he was troubled with headache and a sense of fullness in the region of the stomach, for which he was obliged to take an active cathartic. for a few months before he adopted the vegetable system, he had decided symptoms of congestion in the head, such as precede apoplexy. i questioned him as to his appetite. he informed me, that when he ate meat he had such an unconquerable desire for food about eleven o'clock, that he could not wait till noon. this he calls "meat hunger," for it disappeared soon after he came to the present style of living. he has no craving now; but when he begins to eat, the zest is exquisite. yours, joshua porter. letter iv.--from dr. n. j. knight, of truro. dated at truro, october, . dr. alcott: sir,--i hasten to comply so far with your request as to show my decided approbation of a fruit and farinaceous diet, both in health and sickness. the manner in which nutritious vegetables are presented to us for our consumption and support, evince to a demonstration the simplicity of our corporeal systems. through every medium of correct information, we learn that the most distinguished men, both in ancient and modern times, were pre-eminently distinguished for their abstemiousness, and the simplicity of their diet. it was not, however, a consideration of this kind that first induced me to relinquish flesh meat and fish. some three years previous to my forming a determination to subsist upon farinacea, i had been laboring under an aggravated case of dyspepsia; and about six months previous, also, an attack of acute rheumatism. i was harassed with constant constipation of the bowels, and ejection of food after eating, together with occasional pain in the head. under all these circumstances, i came to this determination, which i committed to paper: "november , . this day ceased from strengthening this mortal body by any part of that which ever drew breath." to the above i rigidly adhered until last november, when my health had become so perfect that i thought myself invincible, so far as disease was concerned. all pains and aches had left me, and all the functions of the body seemed to be performed in a healthy manner. my diet had consisted of rye and indian bread, stale flour bread, sweet bread without shortening, milk, some ripe fruit, and occasionally a little butter. during this time, while i devoted myself to considerable laborious practice and hard study, there was no deficiency of muscular strength or mental energy. i am fully satisfied my mind was never so active and strong. since last november i have, at times, taken animal food, in order that i might be absolutely satisfied that my mode of living acted decidedly in favor of my perfect health, and that a different course would produce organic derangement. i had only taken animal food about two months after the usual custom, before i had a severe attack, and only escaped an inflammatory fever by the most rigid antiphlogistic treatment. i again lived as i ought, and felt well; and having continued so some time, i resorted the second time to an animal diet. in two months' time, i was taken with the urticaria febrilis, of bateman, which lasted me more than two weeks, and my suffering was sufficient to forever exclude from my stomach every kind of animal food. i am now satisfied, to all intents and purposes, that mankind would live longer, and enjoy more perfectly the "sane mind in a sound body," should they never taste flesh meat or fish. a simple farinaceous diet i have ever found more efficient in the cure of chronic complaints, where there was not much organic lesion, than every other medical agent. mrs. a., infected with scrofula of the left breast, and in a state of ulceration, applied to me two years since. the ulcer was then the size of a half-dollar, and discharged a considerable quantity of imperfect pus. the axillary glands were much enlarged, and, doubting the practicability of operating with the knife in such cases, i told her the danger of her disease, and ordered her to subsist upon bread and milk and some fruit, drink water, and keep the body of as uniform temperature as possible. i ordered the sore to be kept clean by ablutions of tepid water. in less than three months, the ulcer was all healed, and her general health much improved. the axillary glands are still enlarged, though less so than formerly. she still lives simply, and enjoys good health; but she tells me if she tastes flesh meat, it produces a twinging in the breast. many cases, like the above, have come under my observation and immediate attention, and suffice it to say, i have never failed to ameliorate the condition of every individual that has applied to me, who was suffering under chronic affections, if they would follow my prescriptions--unless the system was incapable of reaction. yours, truly, n. j. knight. letter v.--from dr. lester keep. fair haven, jan. , . dear sir,--agreeably to your request, i will inform you that from september, , to june, , i used no meat at all, except occasionally in my intercourse with society, i used a little to avoid attracting notice. when i commenced my studies, life was burdensome. i knew not, for months, and i may say years, what enjoyment comfortable health affords. in a great many ways i can now see that i very greatly erred in my course of living. i am surprised that the system will hold out in its powers during so long a process in the use of what i should now consider the means best calculated to break it down. i cannot now particularize. but in college, and during my professional studies, and since, during six or eight years of practice in an arduous profession, i have been greatly guilty, and neglected those means best calculated to promote and preserve health; and used those means best fitted to destroy it. the summers of , , and , were pretty much lost, from wretched health. i was growing worse every year, and no medicines that i could prepare for myself, or that were prescribed by various brother physicians, had any thing more than a temporary effect to relieve me. all of the year , until september, i used opium for relief; and i used three and four grains of sulphate of morphine per day, equal to about sixteen grains of opium. spirit, wine, and ale i had tried, and journeys through many portions of the state of maine, with the hope that a more northern climate would invigorate and restore a system that i feared was broken down forever, and that at the age of thirty-seven. but, without further preamble, i will say, i omitted at once and entirely the use of tea, coffee, meat, butter, grease of all sorts, cakes, pies, etc., wine, cider, spirits, opium (which i feared i must use as long as i lived), and tobacco, the use of which i learned in college. of course, from so sudden and so great a change, a most horrid condition must ensue for many days, for the relief of which i used the warm bath at first several times a day. i had set no time to omit these articles, and made no resolutions, except to give this course a trial, to find out whether i had many native powers of system left, and what was their character and condition when unaffected by the list of agents mentioned. i pursued this plan of living faithfully for one year and a half, and with unspeakable joy i found a gradual return of original vigor and health. now, i cannot say that the omission of meat of all kinds, for a year and a half, caused this improvement in health; it is possible that it had but little to do with it. i know i was guilty of many bad habits; and probably all combined caused my bad condition. at the close of the year and a half, i married my present second wife, and then commenced living as do others, in most respects, and continued this course most of the time until i received your letter. i then again omitted the use of all animal food, tea, coffee, and tobacco; and for the last month, it is a clear case, my health is better; that is, more vigorous to bear cold. i also bear labor and care better. i have not investigated the subject of dietetics very much, but i have no doubt that the inhabitants of our whole land make too much use of animal food. no doubt it obstructs the vital powers, and tends to unbalance the healthful play and harmony of the various organs and their functions. there is too much nutriment in a small space. an unexpected quantity is taken; for with most people a sense of fullness is the test of a sufficient quantity. i am satisfied that i am better without animal food than with the quantity i ordinarily use. if i should use but a small quantity once or twice a day, it is possible it would not be injurious. this i have not tried; for i am so excessively fond of meat, that i always eat _more_ than a small quantity, when i eat it at all. healthy, vigorous men, day laborers in the field, or forest, may perhaps require some meat to sustain the system, during hard and exhausting labor. of this i cannot say. i am now pretty well convinced, from two or three years' observation, that a large portion of my business, as a physician, arises from intemperance in the use of food. too much and too rich nutriment is used, and my constant business is, to counteract its bad effects. two cases are now in mind of the great benefit of dieting for the recovery of health, the particulars of which i cannot now give you. one of them i think would be willing to speak for himself on the subject. i am, sir, yours, etc., lester keep. letter vi.--second letter from dr. keep. fair haven, ct., jan. , . sir,--since i wrote you, a few days ago, i have learned of several individuals who have, for some length of time, used no flesh meat at all. amos townsend, cashier of the new haven bank, has, as i am told, lived almost entirely upon bread, crackers, or something of that kind, and but little of that. he can dictate a letter, count money, and hold conversation with an individual, all at the same time, with no embarrassment; and i know him to have firm health. our minister, rev. b. l. swan, during the whole of two years of his theological studies at princeton, made crackers and water his only food, and was in good health. mr. hanover bradley, of this village, who has been several years a missionary among the indians, has, for i think, eight or ten years, lived entirely on vegetable food. he had been long a dyspeptic. there are some other cases of less importance, and probably very many in new haven; but i am situated a mile from the city, and have never inquired for vegetable livers. yours, etc., lester keep. letter vii.--from dr. henry h. brown west randolph, vt., feb. , . dear sir,--it has been about two years and a half since i adopted an exclusively vegetable diet, with no drink but water; and my food has been chiefly prepared by the most simple forms of cookery. previously to this, i used a large proportion of flesh meat, and drank tea and coffee. i had much impaired my health by such indulgences. i hardly need to say that my health has greatly improved, and is now quite good and uniform. i think that physicians, in prescribing for the removal of disease, should pay much more regard to the diet of their patients, and administer less of powerful medicine, than is customary with gentlemen of this profession at large. yours, etc., henry h. brown. letter viii.--from dr. franklin knox. kinston,[ ] n. c., june , . dear sir,--your letter of the d july has been hitherto unanswered, through press of business. i consider an exclusive vegetable diet as of the utmost consequence in most diseases, especially in those chronic affections or morbid states of the system which are not commonly considered as diseases; and i think that, in these cases, such a diet is too often overlooked, even by physicians. yours, truly, f. knox. letter ix.--from a highly respectable physician. [the following letter, received last autumn, is from a medical gentleman, in a distant part of the country, whose name, for particular reasons, we stand pledged not to give to the world. the facts, however, may be relied on; and they are exceedingly important and interesting.] dear sir,--your letter was duly received. i proceed to say that, since i settled in this town, my attacks of epilepsy[ ] have occurred in the following order: . nov. . one at p. m. severe. " . " " " " . nineteen, from a. m. to p. m. frightful. . jan. . one at a. m. } " . " " } milder. " . two at and a. m. } thus it appears that i have enjoyed a longer immunity since the last, than for some years prior. i have maintained total abstinence from flesh, fish, or fowl, for two and a half years, namely, from march to the present time. that this happy immunity from a most obstinate disease is to be attributed solely to my abstinence from animal food, i do not feel prepared to assert; but that my general health has been better, my attacks of disease far milder, my vigor of mind and body greater, my mental perceptions clearer and more acute, and my enjoyment of life, on the whole, very essentially increased, i am fully prepared to prove. i have, however, found it nearly as essential for me to abstain from many kinds of vegetable food as from animal, namely, from all kinds of flatulent vegetables; from all kinds of fruits and berries, except the very mildest--as, perfectly ripe and well baked sweet apples--and from all kinds of pies, sauces, and preserves. of these, however, i am not able to say, as i do of the animal varieties, that i have practiced total abstinence; by no means. i have often ventured to indulge, and generally suffer more or less for my temerity. my severest sufferings for the last two years have been in the form of colic, of which i have had frequent slight attacks; but none to confine me over twenty-four hours. * * * * * additional statements.--by the author.[ ] from the age of five or six months to that of two years, i was literally crammed with flesh meat; usually of the most gross kind. such a course was believed, by the fond parents and others, as likely to be productive of the most healthful and happy consequences. the result was an accumulation of adipose substance, that rendered me one of the most unsightly, not to say monstrous productions of nature. i ought not to say _nature_, perhaps; for, if not perverted, she produces no such monsters. at the age of six months, my weight was twenty-five pounds; and it rose soon after to thirty or more. when i was about two years of age, i had the whooping-cough, and, having been brought up to the height, and more than the height of my condition, by over-feeding with fat meat, i suffered exceedingly. i? recovered, at length, but i had lost my relish, as i am informed, for flesh meat; and from this time till the age of fourteen, i seldom ate any but the leanest muscle. i was tolerably healthy, but, from the age of two years, was slender; so much so that, at five or six, i only weighed fifty pounds; and was constantly either found fault with, or pitied, because i did not eat meat in quality and quantity like other people. nor was it without much effort, even at the age of fourteen, that i could bring myself to be reconciled to it. i was also trained to the early use of much cider, and to the moderate use of tea and spirits. i have spoken of my slender constitution;--i believe this was in part the result of excessive early labor, and that it was not wholly owing to a premature use of flesh meat. i had suffered so much, however, from the belief that i was feeble from the latter cause, that i had no sooner become reconciled to the use of flesh and fish--which was at the age of fourteen--than i indulged in it quite freely. about this time i had a severe attack of measles, which came very near carrying me off. i was left with anasarca, or general dropsy, and with weak eyes. to cure the former the physicians plied me, for a long time, with blue pill, and with mercurial medicine in other forms, and also with digitalis; and finally filled my stomach to overflowing with diuretic drinks. however, in spite of them all, i recovered during the next year; except that a foundation was laid for premature decay of the teeth, and for a severe eruptive disease. this last, and the weakness of the eyes, were, for some time, very troublesome. the eruptive complaint was soon discovered to be less severe, even in hot weather, and while i was using a great deal of exercise, in proportion as i abstained from all drinks but water, and ate none but mild food. owing to the discovery of this fact and to other causes, i chiefly discontinued the use of stimulating food and drink, during the hottest part of the season; though i committed much error in regard to the quantity of my food, and drank quite too freely of cold water. still i always found my health best, and my body and mind most vigorous at the end of summer, or the beginning of autumn, notwithstanding the very hard labor to which i was subjected on the farm. this increase of vigor was, at that time, attributed chiefly to a free use of summer fruits; for, so deeply had the belief been infixed by early education, that highly stimulating food and drink were indispensable to the full health and strength of mankind, and especially to people who were laboring hard, that, though i sometimes suspected they were not true friends to the human system, my conscience always condemned the suspicion, and pronounced me guilty of a species of high treason for harboring it. this brings up my dietetic history, to the period at which it commences, in the letter to dr. north. the study of medicine, however, from the age of twenty-four to twenty-seven, and the subsequent study and practice of it for a few years, joined to the changes i made at the same time in my physical habits, and my observations on their effects, led me to reject, one after another, and one group after another, the whole tribe of extra stimulants--solid and fluid. the sequel of my story remains to be told. it is now nearly fifteen years since i wrote the letter, which is found at page d, to dr. north. during this long period, and for several years before, amounting, in all, to about nineteen years, i have not only abstained entirely from flesh, fish, and fowl--not having eaten a pound of any one of these during the whole time, except the very few pounds i used in the time of the first visitation of our country with cholera, as before mentioned--but i have almost entirely abstained from butter, cheese, eggs, and milk. butter, especially, i _never_ taste at all. the occasional use of milk, in very small quantities, once a day, has, however, been resorted to; not from necessity, indeed, or to gratify any strong desire or inclination for it, but from a conviction of its happy medicinal effects on my much-injured frame. hot food of every kind, and liquids, with the exception just made, i rarely touch. nearly every thing is taken in as solid a form and in as simple a state as possible; with no condiments, except a very little salt, and with no sweets, sauces, gravies, jellies, preserves, etc. i seldom use more than one sort of food at a time, unless it be to add fruit as a second article; and this is rarely done, except in the morning. i have for ten or twelve years used no drinks with my meals; and sometimes for months together have had very little thirst at all.[ ] and as to the effects, they are such, and have all along been such, as to make me wonder at myself, whenever i think of it. instead of being constantly subject to cold, and nearly dying with consumption in the spring, i am almost free from any tendency to take cold at all. during the winter of - , by neglecting to keep the temperature of my room low enough, and by neglecting also to take sufficient exercise in the open air, i became unusually tender, and suffered to some extent from colds. but i was well again during the spring, and felt as if i had recovered or nearly recovered my former hardihood. in regard to other complaints, i may say still more. of rheumatism, i have scarcely had a twinge in twelve or fourteen years. my eruptive complaint is, i believe, _entirely_ gone. the weakness of my eyes has been wholly gone for many years. indeed, the strength and perfection of my sight and of all my senses, till nearly fifty years of age--hearing perhaps excepted, in which i perceive no alteration--appeared to be constantly improving. my stomach and intestines perform their respective duties in the most appropriate, correct, and healthful manner. my appetite is constantly good, and as constantly improving;--that is, going on toward perfection. i can detect, especially by taste, almost any thing which is in the least offensive or deleterious in food or drink; and yet i can receive, without immediate apparent disturbance, and readily digest, almost any thing which ever entered a human stomach--knives, pencils, clay, chalk, etc., perhaps excepted. i can eat a full meal of cabbage, or any other very objectionable crude aliment, or even cheese or pastry--a single meal, i mean--with apparent impunity; not when fatigued, of course, or in any way debilitated, but in the morning and when in full strength. it is true, i make no experiments of this sort, except occasionally _as_ experiments. in my former statements i gave it as my opinion that vegetable food was less aperient than animal. my opinion now is, that if we were trained on vegetable food, and had never received substances into the stomach which were unduly stimulating, we should find the intestinal or peristaltic action quite sufficient. the apparent sluggishness of the bowels, when we first exchange an animal diet for a vegetable one, is probably owing to our former abuses. at present, i find my plain vegetable food, in moderate and reasonable quantity, quite as aperient as it ought to be, and, if i exceed a proper quantity, too much so. i have now no remaining doubts of the vast importance that would result to mankind, from an universal training from childhood, to the exclusive use of vegetable food. i believe such a course of training, along with a due attention to air, exercise, cleanliness, etc., would be the means of improving our race, physically, intellectually, and morally, beyond any thing of which the world has yet conceived. but my reasons for this belief will be seen more fully in another place. they are founded in science and the observation of facts around me, much more than on a narrow individual experience. there is one circumstance which i must not omit, because it is full of admonition and instruction. i have elsewhere stated that, twenty-three years ago, i had incipient phthisis. of this fact, and of the fact that there were considerable inroads made by disease on the upper lobe of the right lung, i have not the slightest doubt. the symptoms were such at the time, and subsequently, as could not have been mistaken. besides, what was, as i conceive, pretty fully established by the symptoms which existed, is rendered still more certain by auscultation. the sounds which are heard during respiration, in the region to which i have alluded, leave no doubt on the minds of skillful medical men, of their origin. still i doubt whether the disease has made any considerable progress for many years. but, during the winter of - , my employments became excessively laborious; and, for the whole winter and spring, were sufficient for at least two healthy and strong men. they were also almost wholly sedentary. at the end of may, i took a long and rather fatiguing journey through a country by no means the most healthy, and came home somewhat depressed in mind and body, especially the former. i was also unusually emaciated, and i began to have fears of a decline. still, however, my appetite was good, and i had a good share of bodily strength. the more i directed my attention to myself, the worse i became; and i actually soon began to experience darting pains in the chest, together with other symptoms of a renewal of pulmonary disease. perceiving my danger, however, from the state of my mind, i at length made a powerful effort to shake off the mental disturbance--which succeeded. this, together with moderate labor and rather more exercise than before, seemed gradually to set me right. again, in the spring of , after lecturing for weeks and months--often in bad and unventilated rooms and subjecting myself, unavoidably, to many of those abuses which exist every where in society, i was attacked with a cough, followed by great debility, from which it cost me some three months or more of labor with the spade and hoe, to recover. with this and the exceptions before named, i have now, for about twenty years, been as healthy as ever i was in my life, except the slight tendency to cold during the winter of which i have already taken notice. i never was more cheerful or more happy; never saw the world in a brighter aspect; never before was it more truly "morning all day" with me. i have paid, in part, the penalty of my transgressions; and may, perhaps, go on, in life, many years longer. i now fear nothing in the future, so far as health and disease are concerned, so much as excessive alimentation. to this evil--and it is a most serious and common one in this land of abundance and busy activity--i am much exposed, both from the keenness of my appetite, and the exceeding richness of the simple vegetables and fruits of which i partake. but, within a few years past, i seem to have gotten the victory, in a good measure, even in this respect. by eating only a few simple dishes at a time, and by measuring or weighing them with the eye--for i weigh them in no other way--i am usually able to confine myself to nearly the proper limits. this caution, and these efforts at self-government, are not needed because their neglect involves any immediate suffering; for, as i have already stated, there was never a period in my life before, when i was so completely independent--apparently so, i mean--of external circumstances. i can eat what i please, and as much or as little as i please. i can observe set hours, or be very irregular. i can use a pretty extensive variety at the same meal, and a still greater variety at different meals, or i can live perpetually on a single article--nay, on almost any thing which could be named in the animal or vegetable kingdom--and be perfectly contented and happy in the use of it. i could in short, eat, work, think, sleep, converse, or play almost all the while; or i could abstain from any or all of these, almost all the while. let me be understood, however. i do not mean to say that either of these courses would be best for me, in the end; but only that i have so far attained to independence of external circumstances that, for a time, i believe i should be able to do or bear all i have mentioned. one thing more, in this connection, and i shall have finished my remarks. i sleep too little; but it is because i allow my mind to run over the world so much, and lay so many schemes for human improvement or for human happiness; and because i allow my sympathies to become so deeply enlisted in human suffering and human woe. i should be most healthy, in the end, by spending six hours or more in sleep; whereas i do not probably exceed four or five. i have indeed obtained a respite from the grave of twenty-three years, through a partial repentance and amendment of life, and the mercy of god; but did i obey all his laws as well as i do a part of them, i know of no reason why my life might not be lengthened, not merely fifteen years, as was hezekiah's, or twenty-three merely, but forty or fifty. footnotes: [ ] dr. knox has since removed to st. louis, missouri. [ ] the reader will find another remarkable cure of epilepsy in a subsequent chapter of this volume. the case was that of dr. taylor, of england. [ ] see pages and . [ ] this fact, and certain discussions on the subject of temperance, led me to abstain, about the years and , entirely from all drink for a long time. indeed, i made two of these experiments; in one of which i abstained nine months and nineteen days, and in the other fourteen months and one or two days; except that in the latter case i ate, literally, for one or two successive days, while working hard at haying, one or two bowls a day of bread and water. but these were experiments _merely_--the experiments made by a medical man who preferred making experiments on himself to making them on others; and they never deserved the misconstruction which was put upon them by several persons, who, in other respects, were very sensible men. "the author" never believed with dr. lambe, of london, that man is not a drinking animal. chapter v. testimony of other medical men, both of ancient and modern times. general remarks.--testimony of dr. cheyne.--dr. geoffroy.--vanquelin and percy.--dr. pemberton.--sir john sinclair.--dr. james.--dr. cranstoun.--dr. taylor.--drs. hufeland and abernethy.--sir gilbert blane.--dr. gregory.--dr. cullen.--dr. rush.--dr. lambe.--prof. lawrence.--dr. salgues.--author of "sure methods."--baron cuvier.--dr. luther v. bell.--dr. buchan.--dr. whitlaw.--dr. clark.--prof. mussey.--drs. bell and condie.--dr. j. v. c. smith.--mr. graham.--dr. j. m. andrews, jr.--dr. sweetser.--dr. pierson.--physician in new york.--females' encyclopedia.--dr. van cooth.--dr. beaumont.--sir everard home.--dr. jennings.--dr. jarvis.--dr. ticknor.--dr. coles.--dr. shew.--dr. morrill.--dr. bell.--dr. jackson.--dr. stephenson.--dr. j. burdell.--dr. smethurst.--dr. schlemmer.--dr. curtis.--dr. porter. general remarks. the number of physicians, and surgeons, and medical men, whose testimony is brought to bear on the subject of diet, in the chapter which follows, is by no means as great as it might have been. there are few writers on anatomy, physiology, materia medica, or disease, who have not, either directly or indirectly, given their testimony in favor of a mild and vegetable diet for persons affected with certain chronic diseases. and there is scarcely a writer on hygiene, or even on diet, who has not done much more than this, and at times hinted at the safety of such a diet for those who are in health; particularly the studious and sedentary. but my object has been, not so much to collect all the evidence i could, as to make a judicious selection--a selection which should present the subject upon which it bears, in as many aspects as possible. i have aimed in general, also, to procure the testimony of intelligent and philanthropic men; or, at least of men whose names have by some means or other been already brought before the public. if there are a few exceptions to this rule, if a few are men whose names have been hitherto unknown, it is on account of the _aspect_, as i have already said, of their testimony, or on account of their peculiar position, as regards country, age of the world, etc., or to secure their authority for certain anecdotes or facts. in the arrangement of the testimony, i have been guided by no particular rule, unless it has been to present first that of some of the older and most accredited writers, such as cheyne, cullen, and rush. the testimony of certain living men and authors, particularly of our own country, has been presented toward the close of the chapter, and in a very brief and condensed form, from design. the propriety of inserting their names at all was for a time considered doubtful. it is believed, however, that they could not, in strict justice, have been entirely omitted. but let not the meagre sketch of their views i have given, satisfy us. we want a full development of their principles from their own pens--such a development as, i hope, will not long be withheld from a world which is famishing for the want of it. but now to the testimony. dr. george cheyne. this distinguished physician, and somewhat voluminous writer, flourished more than a hundred years ago. he may justly be esteemed the father of what is now called the "vegetable system" of living; although it is evident he did not see every thing clearly. "in the early part of his life," says prof. hitchcock, in his work on dyspepsia, "he was a voluptuary; and before he attained to middle age, was so corpulent that it was necessary to open the whole side of his carriage that he might enter; and he saw death inevitable, without a change of his course. he immediately abandoned all ardent spirits, wine, and fermented liquors, and confined himself wholly to milk, vegetables, and water. this course, with active exercise, reduced him from the enormous weight of four hundred and forty-eight pounds, to one hundred and forty; and restored his health and the vigor of his mind. after a few years, he ventured to change his abstemious diet for one more rich and stimulating. but the effect was a recurrence of his former corpulence and ill health. a return to milk, water, and vegetables restored him again; and he continued in uninterrupted health to the age of seventy-two." the following is his account of himself, at the age of about seventy: "it is now about sixteen years since, for the last time, i entered upon a milk and vegetable diet. at the beginning of this period, i took this light food as my appetite directed, without any measure, and found myself easy under it. after some time, i found it became necessary to lessen the quantity; and i have latterly reduced it to one half, at most, of what i at first seemed to bear. and if it shall please god to spare me a few years longer, in order, in that case, to preserve that freedom and clearness which, by his, blessing, i now enjoy, i shall probably find myself obliged to deny myself one half of my present daily substance--which is precisely three winchester pints of new cows' milk, and six ounces of biscuit made of fine flour, without salt or yeast, and baked in a quick oven." it is exceedingly interesting to find an aged physician, especially one who had formerly been in the habit of using six pints of milk, and twelve ounces of unfermented biscuit, and of regarding that as a low diet, reducing himself to one half this quantity in his old age, with evident advantages; and cheerfully looking forward to a period, as not many years distant, when he should be obliged to restrict himself to half even of that quantity. how far he finally carried his temperance, we do not exactly know. we only know that, after thirty years of health and successful medical practice, he strenuously contended for the superiority of a vegetable and milk diet over any other, whether for the feeble or the healthy. but his numerous works abound with the most earnest exhortations to temperance in all things, and with the most interesting facts and cogent reasonings; and--i repeat it--if there be any individual, since the days of pythagoras, whose name ought to be handed down to posterity as the father of the vegetable system of living, it is that of dr. cheyne. among his works are, a work on fevers; an essay on the true nature and proper method of treating the gout; a work on the philosophical principles of religion; an essay of health and long life; a work called the english malady; and another entitled the natural method of cure in the diseases of the body, and the distempers of the mind depending thereon. the latter, and his essay of long life are, in my view, his greatest works; though the history of his own experience is chiefly contained in his english malady. i shall now proceed to make such extracts from his works, as seem to me most striking and important to the general reader. they are somewhat numerous, and there may be a few repetitions; but i was more anxious to preserve his exact language--which is rather prolix--than to abridge too much, at the risk of misrepresenting his sentiments. "when i see milk, oil, emulsion, mild watery fluids, and such like soft liquors run through leathern tubes or pipes (for such animal veins and arteries indeed are) for years, without destroying them, and observe on the other hand that brine, inflammable or urinous spirits, and the like acrimonious and burning fluids corrode, destroy, and consume them in a very short time; when i consider the rending, burning, and tearing pains and tortures of the gout, stone, colic, cancer, rheumatism, convulsions, and such like insufferably painful distempers; when i see the crises of almost all acute distempers happen either by rank and fetid sweats, thick lateritious and lixivious sediments in the urine, black, putrid, and fetid dejections, attended with livid and purple spots, corrosive ulcers, impostumes in the joints or muscles, or a gangrene and mortification in this or that part of the body; when i see the sharp, the corroding and burning ichor of scorbutic and scrofulous sores, fretting, galling, and blistering the adjacent parts, with the inflammation, swelling, hardness, scabs, scurf, scales, and other loathsome cutaneous foulnesses that attend, the white gritty and chalky matter, and hard stony or flinty concretions which happen to all those long troubled with severe gouts, gravel, jaundice, or colic--the obstructions and hardnesses, the putrefaction and mortification that happen in the bowels, joints, and members in some of these diseases, and the rottenness in the bones, ligaments, and membranes that happen in others; all the various train of pains, miseries, and torments that can afflict any part of the compound, and for which there is scarce any reprieve to be obtained, but by swallowing a kind of poison (opiates, etc.); when i behold with compassion and sorrow, such scenes of misery and woe, and see them happen only to the rich, the lazy, the luxurious, and the inactive, those who fare daintily and live voluptuously, those who are furnished with the rarest delicacies, the richest foods, and the most generous wines, such as can provoke the appetites, senses, and passions, in the most exquisite and voluptuous manner; to those who leave no desire or degree of appetite unsatisfied, and not to the poor, the low, the meaner sort, those destitute of the necessaries, conveniences, and pleasures of life; to the frugal, industrious, temperate, laborious, and active, inhabiting barren and uncultivated countries, deserts, and forests under the poles or under the line;--i must, if i am not resolved to resist the strongest conviction, conclude that it must be something received into the body that can produce such terrible appearances in it--some flagrant and notable difference in the food that so sensibly distinguishes them from the latter; and that it is the miserable man himself that creates his miseries and begets his torture, or at least those from whom he has derived his bodily organs. "nothing is so light and easy to the stomach, most certainly, as the farinaceous or mealy vegetables; such as peas, beans, millet, oats, barley, rye, wheat, sago, rice, potatoes, and the like." milk is not included in the foregoing list of light articles; although dr. c. was evidently extremely fond of prescribing it in chronic diseases. it does not fully appear, so far as i can learn from his writings, that he regarded it as by any means indispensable to those who were perfectly healthy, except during infancy and childhood. the following extract will give us--more than any other, perhaps--his real sentiments, though modestly expressed in the form of a conjecture, rather than a settled belief. "i have sometimes indulged the conjecture that animal food, and _made_ or artificial liquors, in the original frame of our nature and design of our creation, were not intended for human creatures. they seem to me neither to have those strong and fit organs for digesting them (at least, such as birds and beasts of prey have that live on flesh); nor, naturally, to have those voracious and brutish appetites, that require animal food and strong liquors to satisfy them; nor those cruel and hard hearts, or those diabolical passions, which could easily suffer them to tear and destroy their fellow-creatures; at least, not in the first and early ages, before every man had corrupted his way, and god was forced to exterminate the whole race by an universal deluge, and was also obliged to shorten their lives from nine hundred or one thousand years to seventy. he wisely foresaw that animal food and artificial liquors would naturally contribute toward this end, and indulged or permitted the generation that was to plant the earth again after the flood the use of them for food; knowing that, though it would shorten their lives and plait a scourge of thorns for the backs of the lazy and voluptuous, it would be cautiously avoided by those who knew it was their duty and happiness to keep their passions low, and their appetites in subjection. and this very era of the flood is that mentioned in holy writ for the indulgence of animal food and artificial liquors, after the trial had been made how insufficient alone a vegetable diet--which was the first food appointed for human kind after their creation--was, in the long lives of men, to restrain their wickedness and malice, and after finding that nothing but shortening their duration could possibly prevent the evil. "it is true, there is scarce a possibility of preventing the destroying of animal life, as things are now constituted, since insects breed and nestle in the very vegetables themselves; and we scarcely ever devour a plant or root, wherein we do not destroy innumerable animalculæ. but, besides what i have said of nature's being quite altered and changed from what was originally intended, there is a great difference between destroying and extinguishing animal life by choice and election, to gratify our appetites, and indulge concupiscence, and the casual and unavoidable crushing of those who, perhaps, otherwise would die within the day, or at most the year, and who obtain but an inferior kind of existence and life, at the best. "whatever there may be, in this conjecture, it is evident to those who understand the animal economy of the frame of human bodies, together with the history, both of those who have lived abstemiously, and of those who have lived freely, that indulging in flesh meat and strong liquors, inflames the passions and shortens life, begets chronical distempers and a decrepit age. "for remedying the distempers of the body, to make a man live as long as his original frame was designed to last, with the least pain and fewest diseases, and without the loss of his senses, i think pythagoras and cornaro by far the two greatest men that ever were:--the first, by vegetable food and unfermented liquors; the latter, by the lightest and least of animal food, and naturally fermented liquors. both lived to a great age. but, what is chiefly to be regarded in their conduct and example, both preserved their senses, cheerfulness, and serenity to the last; and, which is still more to be regarded, both, at least the last, dissolved without pain or struggle; the first having lost his life in a tumult, as it is said by some, after a great age of perfect health. "a plain, natural, and philosophical reason why vegetable food is preferable to all other food is, that abounding with few or no salts, being soft and cool, and consisting of parts that are easily divided and formed into chyle without giving any labor to the digestive powers, it has not that force to open the lacteals, to distend their orifices and excite them to an unnatural activity, to let them pass too great a quantity of hot and rank chyle into the blood, and so overcharge and inflame the lymphatics and capillaries, which is the natural and ordinary effect of animal food; and therefore cannot so readily produce diseases. there is not a sufficient stimulus in the salts and spirits of vegetable food to create an unnatural appetite, or violent cramming; at least, not sufficient to force open and extend the mouths of the lacteals, more than naturally they are or ought to be. such food requires little or no force of digestion, a little gentle heat and motion being sufficient to dissolve it into its integral particles: so that, in a vegetable diet, though the sharp humors, in the first passages, are extended, relaxed stomach, and sometimes a delightful piquancy in the food, may tempt one to exceed in quantity; yet rarely, if spices and sauces--as too much butter, oil, and sugar--are not joined to seeds[ ] and vegetables, can the mischief go farther than the stomach and bowels, to create a pressed load, sickness, vomiting, or purging, by its acquiring an acrimony from its not being received into the lacteals;--so that on more being admitted into the blood than the expenses of living require, life and health can never be endangered by a vegetable diet. but all the contrary happens under a high animal diet." now i will not undertake to vouch--as indeed i cannot, conscientiously, do it--for the correctness of all dr. c.'s notions in physiology or pathology. the great object i have in view, by the introduction of these quotations, may be accomplished without it. his preference for vegetable food, or for what he calls a milk and seed diet, is the point which i wish to make most prominent. in the following paragraphs, he takes up and considers some of the popular objections of the day, to his doctrines and practice. "one of the most terrible objections some weak persons make against this regimen and method, is, that upon accidental trials, they have always found milk, fruit, and vegetables so inflate, blow them up, and raise such tumults and tempests in their stomach and bowels, that they have been terrified and affrighted from going on. i own the truth and fact to be such, in some as is represented; and that in stomachs and entrails inured only to hot and high meats and drinks, and consequently in an inflammatory state and full of choler and phlegm, this sensation will sometimes happen--just as a bottle of cider or fretting wine, when the cork is pulled out, will fly up, and fume, and rage; and if you throw in a little ferment or acid (such as milk, seeds, fruit, and vegetables _to them_), the effervescence and tempest will exasperate to a hurricane. "but what are wind, flatulence, phlegm, and choler? what, indeed, but stopped perspiration, superfluous nourishment, inconcocted chyle, of high food and strong liquors, fermented and putrifying? and when these are shut up and corked, with still more and more solid, strong, hot, and styptic meats and drinks, is the corruption and putrefaction thereby lessened? will it not then, at last, either burst the vessel, or throw out the cork or stopples, and raise still more lasting and cruel tempests and tumults? are milk and vegetables, seeds and fruits, harder of digestion, more corrosive, or more capable of producing chyle, blood, and juices, less fit to circulate, to perspire, and be secreted? "but what is to be done? the cure is obvious. begin by degrees; eat less animal food--the most tender and young--and drink less strong fermented liquors, for a month or two. then proceed to a _trimming_ diet, of one day, seed and vegetables, and another day, tender, young animal food;--and, by degrees, slide into a total milk, seed, and vegetable diet; cooling the stomach and entrails gradually, to fit them for this soft, mild, sweetening regimen; and in time your diet will give you all the gratification you ever had from strong, high, and rank food, and spirituous liquors. and you will, at last, enjoy ease, free spirits, perfect health, and long life into the bargain. "seeds of all kinds are fittest to begin with, in these cases, when dried, finely ground, and dressed; and, consequently, the least flatulent. lessen the quantity, even of these, below what your appetite would require, at least for a time. bear a little, and forbear. "virtue and good health are not to be obtained, without some labor and pains, against contrary habits. it was a wild bounce of a pythagorean, who defied any one to produce an instance of a person, who had long lived on milk and vegetables, who ever cut his own throat, hanged, or made way with himself; who had ever suffered at tyburn, gone to newgate, or to moorfields; (and, he added rather profanely,) or, would go to eternal misery hereafter. "another weighty objection against a vegetable diet, i have heard, has been made by learned men; and is, that vegetables require great labor, strong exercise, and much action, to digest and turn them into proper nutriment; as (say they) is evident from their being the common diet of day-laborers, handicraftsmen, and farmers. this objection i should have been ashamed to mention, but that i have heard it come from men of learning; and they might have as justly said, that freestone is harder than marble, and that the juice of vegetables makes stronger glue than that of fish and beef! "do not children and young persons, that is, tender persons, live on milk and seeds, even before they are capable of much labor and exercise? do not all the eastern and southern people live almost entirely on them? the asiatics, moors, and indians, whose climates incapacitate them for much labor, and whose indolence is so justly a reproach to them,--are these lazier and less laborious men than the highlanders and native irish? "the truth is, hardness of digestion principally depends on the minuteness of the component particles, as is evident in marble and precious stones. and animal substances being made of particles that pass through innumerable very little, or infinitely small excretory ducts, must be of a much finer texture, and consequently harder, or tougher, in their composition, than any vegetable substance can be. and the flesh of animals that live on animals, is like double distilled spirits, and so requires much labor to break, grind, and digest it. and, indeed, if day-laborers, and handicraftsmen were allowed the high, strong food of men of condition, and the quiet and much-thinking persons were confined to the farmer and ploughman's food, it would be much happier for both. "another objection, still, against a milk and vegetable diet is, that it breeds phlegm, and so is unfit for tender persons, of cold constitutions; especially those whose predominant failing is too much phlegm. but this objection has as little foundation as either of the preceding. phlegm is nothing but superfluous chyle and nourishment, as the taking down more food than the expenses of living and the waste of the solids and fluids require. the people that live most on such foods--the eastern and southern people and those of the northern i have mentioned--are less troubled with phlegm than any others. superfluity will always produce redundancy, whether it be of phlegm or choler; and that which will digest the most readily, will produce the least phlegm--such as milk, seeds, and vegetables. by cooling and relaxing the solids, the phlegm will be more readily thrown up and discharged--more, i say, by such a diet than by a hot, high, caustic, and restringent one; but that discharge is a benefit to the constitution, and will help it the sooner and faster to become purified, and so to get into perfect good health. whereas, by shutting them up, the can or cask must fly and burst so much the sooner. "the only material and solid objections against a milk, seed, and vegetable diet, are the following: "_first_, that it is particular and unsocial, in a country where the common diet is of another nature. but i am sure sickness, lowness, and oppression, are much more so. these difficulties, after all, happen only at first, while the cure is about; for, when good health comes, all these oddnesses and specialities will vanish, and then all the contrary to these will be the case. "_secondly_, that it is weakening, and gives a man less strength and force, than common diet. it is true that this may be the result, at first, while the cure is imperfect. but then the greater activity and gayety which will ensue on the return of health, under a milk and vegetable diet, will liberally supply that defect. "_thirdly_, the most material objection against such a diet is, that it cools, relaxes, softens, and unbends the solids, at first, faster than it corrects and sweetens the juices, and brings on greater degrees of lowness than it is designed to cure; and so sinks, instead of raising. but this objection is not universally true; for there are many i have treated, who, without any such inconvenience, or consequent lowness, have gone into this regimen, and have been free from any oppression, sinking, or any degree of weakness, ever after; and they were not only those who have been generally temperate and clean, free from humors and sharpnesses, but who, on the decline of life, or from a naturally weak constitution or frame, have been oppressed and sunk from their weakness and their incapacity to digest common animal food and fermented liquors. "i very much question if any diet, either hot or cool, has any great influence on the solids, after the fluids have been entirely sweetened and balmified. sweeten and thin the juices, and the rest will follow, as a matter of course." at page of dr. cheyne's natural method of curing diseases, he thus says: "people think they cannot possibly subsist on a little meat, milk, and vegetables, or on any low diet, and that they must infallibly perish if they should be confined to water only; not considering that nine tenths of the whole mass of mankind are necessarily confined to this diet, or pretty nearly to it, and yet live with the use of their senses, limbs, and faculties, without diseases, or but few, and those from accidents or epidemical causes; and that there have been nations, and now are numbers of tribes, who voluntarily confine themselves to vegetables only; as the essenes among the jews, some hermits and solitaries among the christians of the first ages, a great number of monks in the chartreux now in europe, banians among the indians and chinese, the guebres among the persians, and of old, the druids among ourselves." to illustrate the foregoing, i may here introduce the following extracts from the sixth london edition of dr. cheyne's essay on health and long life. "it is surprising to what a great age the eastern christians, who retired from the persecutions into the deserts of egypt and arabia, lived healthful on a very little food. we are informed, by cassian, that the common measure for twenty-four hours was about twelve ounces, with only pure water for drink. st. anthony lived to one hundred and five years on mere bread and water, adding only a few herbs at last. on a similar diet, james the hermit lived to one hundred and four years. arsenius, the tutor of the emperor arcadius, to one hundred and twenty--sixty-five years in society, and fifty-five in the desert. st. epiphanius, to one hundred and fifteen; st. jerome, about one hundred; simon stylites, to one hundred and nine; and romualdus, to one hundred and twenty. "it is wonderful in what sprightliness, strength, activity, and freedom of spirits, a low diet, even here in england, will preserve those who have habituated themselves to it. buchanan informs us of one laurence, who preserved himself to one hundred and forty, by the mere force of temperance and labor. spotswood mentions one kentigern (afterward called st. mongah, or mungo, from whom the famous well in wales is named), who lived to one hundred and eighty-five years; and who, after he came to years of understanding, never tasted wine or strong drink, and slept on the cold ground. "my worthy friend, mr. webb, is still alive. he, by the quickness of the faculties of the mind, and the activity of the organs of his body, shows the great benefit of a low diet--living altogether on vegetable food and pure water. henry jenkins lived to one hundred and sixty-nine years on a low, coarse, and simple diet. thomas parr died at the age of one hundred and fifty-two years and nine months. his diet was coarse bread, milk, cheese, whey, and small beer; and his historian tells us, that he might have lived a good while longer if he had not changed his diet and air; coming out of a clear, thin air, into the thick air of london, and being taken into a splendid family, where he fed high, and drank plentifully of the best wines, and, as a necessary consequence, died in a short time. dr. lister mentions eight persons in the north of england, the youngest of whom was above one hundred years old, and the oldest was one hundred and forty. he says, it is to be observed that the food of all this mountainous country is exceeding coarse." dr. c., in his natural method, at page , thus continues his remarks: "and there are whole villages in this kingdom, even of those who live on the plains, who scarce eat animal food, or drink fermented liquors a dozen times a year. it is true, most of these cannot be said to live at ease and commodiously, and many may be said to live in barbarity and ignorance. all i would infer from this is, that they do live, and enjoy life, health, and outward serenity, with few or no bodily diseases but from accidents and epidemical causes; and that, being reduced by voluntary and necessary poverty, they are not able to manage with care and caution the rest of the non-naturals, which, for perfect health and cheerfulness, must all be equally attended to, and prudently conducted; and their ignorance and brutality is owing to the want of the convenience of due and sufficient culture and education in their youth. "but the only conclusion i would draw from these historical facts is, that a low diet, or living on vegetables, will not destroy life or health, or cause nervous and cephalic distempers; but, on the contrary, cure them, as far as they are curable. i pretend to demonstrate from these facts, that abstinence and a low diet is the great antidote and universal remedy of distempers acquired by excess, intemperance, and a mistaken regimen of high meats and drinks; and that it will greatly alleviate and render tolerable the original distempers derived from diseased parents; and that it is absolutely necessary for the deep thinking part of mankind, who would preserve their faculties sound and entire, ripe and pregnant to a green old age and to the last dregs of life; and that it is, lastly, the true and real antidote and preservative from heavy-headedness, irregular and disorderly intellectual functions, from loss of the rational faculties, memory, and senses, and from all nervous distempers, as far as the ends of providence and the condition of mortality will allow. "let two people be taken as nearly alike as the diversity and the individuality of nature will admit, of the same age, stature, complexion, and strength of body, and under the same chronical distemper, and i am willing to take the seeming worse of the two; let all the most promising nostrums, drops, drugs, and medicines known among the learned and experienced physicians, ancient or modern, regular physicians or quacks, be administered to the best of the two, by any professor at home or abroad; i will manage my patient with only a few naturally indicated and proper evacuations and sweetening innocent alternatives, which shall neither be loathsome, various, nor complicated, require no confinement, under an appropriate diet, or, in a word, under the 'lightest and the least,' or at worst under a milk and seed diet; and i will venture reputation and life, that my method cures sooner, more perfectly and durably, is much more easily and pleasantly passed through, in a shorter time, and with less danger of a relapse than the other, with all the assistance of the best skill and experience, under a full and free, though even a commonly reputed moderate diet, but of rich foods and generous liquors; much more, under a voluptuous diet." but i am unwilling to dismiss this subject without inserting a few more extracts from dr. cheyne, to show his views of the treatment of diseases. and first, of the scurvy, and other diseases which he supposes to arise from it. "there is no chronical distemper, whatsoever, more universal, more obstinate, and more fatal in britain than the scurvy, taken in its general extent. scarce any one chronical distemper but owes its origin to a scorbutic tendency, or is so complicated with it, that it furnishes the most cruel and most obstinate symptoms. to it we owe all the dropsies that happen after the meridian of life; all diabetes, asthmas, consumptions of several kinds; many sorts of colics and diarrhoeas; some kinds of gouts and rheumatisms, all palsies, various kinds of ulcers, and possibly the cancer itself; and most cutaneous foulnesses, weakly constitutions, and bad digestions; vapors, melancholy, and almost all nervous distempers whatsoever. and what a plentiful source of miseries the last are, the afflicted best can tell. and scarce any one chronical distemper whatever, but has some degree of this evil faithfully attending it. the reason why the scurvy is peculiar to this country and so fruitful of miseries, is, that it is produced by causes mostly special and particular to this island, to wit: the indulging so much in animal food and strong fermented liquors, sedentary and confined employments, etc. "though the inhabitants of britain live, for the most part, as long as those of a warmer climate, and probably rather longer, yet scarce any one, especially those of the better sort, but becomes crazy and suffers under some chronical distemper or other, before he arrives at old age. "nothing less than a very moderate use of animal food, and that of the least exciting kind, and a more moderate use of spirituous liquors, due exercise, etc., can keep this hydra under. and nothing else than a total abstinence from animal food and alcoholic liquors can totally extirpate it." the following are extracted from his "natural methods." i do not lay them down as recipes, to be followed in the treatment of diseases; but to show the views of dr. cheyne in regard to vegetable regimen. " . _cancer._--any cancer that can be cut out, contracted, and healed up with common, that is, soft, cool, and gently astringent dressings, and at last left as an issue on the part, may, by a cow's milk and seed diet continued ever afterward, be made as easy to the patient, and his life and health as long preserved, almost, as if he had never been afflicted with it; especially if under fifty years of age. " . _cancer._--a total ass's milk diet--about two quarts a day, without any other meat or drink--will in time cure a cancer in any part of the body, with mere common dressings, provided the patient is not quite worn out with it before it is begun, or too far gone in the common duration of life and even in that case, it will lessen the pain, lengthen life, and make death easier, especially if joined with small interspersed bleedings, millepedes, crabs' eyes prepared, nitre and rhubarb, properly managed. but the diet, even after the cure, must be continued, and never after greatly altered, unless it be into cow's milk with seeds. " . _consumption._--a total milk and seed diet, gentle and frequent bleedings, as symptoms exasperate, a little ipecacuanha or thumb vomit repeated once or twice a week, chewing quill bark in the morning, and a few grains of rhubarb at night, will totally cure consumptions, even when attended with tubercles, and hemoptoe, and hectic, in the first stage; will greatly relieve, if not cure, in the second stage, especially if riding and a warm clear air be joined; and make death easier in the third and last stage. " . _fits._--a total cow's milk diet--about two quarts a day--without any other food, will at last totally cure all kinds of fits, epileptical, hysterical, or apoplectic, if entered upon before fifty. but the patient, if near fifty, must ever after continue in the same diet, with the addition only of seeds; otherwise his fits will return oftener and more severely, and at last cut him off. " . _palsy._--a total cow's milk diet, without any other food, will bid fairest to cure a hemiplegia or even a dead palsy, and consequently all the lesser degrees of a partial one, if entered upon before fifty. and this distemper i take to be the most obstinate, intractable, and disheartening one that can afflict the human machine; and is chiefly produced by intemperate cookery, with its necessary attendant, habitual luxury. " . _gout._--a total milk and seed diet, with gentle vomits before and after the fits, chewing bark in the morning and rhubarb at night, with bleeding about the equinoxes, will perfectly cure the gout in persons under fifty, and greatly relieve those farther advanced in life; but must be continued ever after, if such desire to get well. " . _gravel._--soap lees, softened with a little oil of sweet almonds, drunk about a quarter of an ounce twice a day on a fasting stomach; or soap and egg-shell pills, with a total milk and seed diet, and bristol water beverage, will either totally dissolve the stone in kidneys or bladder, or render it almost as easy as the nail on one's finger, if the patient is under fifty, and much relieve him, even after that age. "in about thirty years' practice, in which i have, in some degree or other, advised this method in proper cases, i have had but two patients in whose total recovery i have been mistaken, and these were both scrofulous cases, where the glands and tubercles were so many, so hard, and so impervious that even the ponderous remedies and diet joined could not discuss them; and they were both also too far gone before they entered upon them;--and i have found deep scrofulous vapors the most obstinate of any of this tribe of these distempers. and indeed nothing can possibly reach such, but the ponderous medicines, joined with a liquid, cool, soft, milk and seed regimen; and if these two do not, in due time, i can boldly affirm it, nothing ever will." dr. cheyne goes on to speak of the cure, on similar principles, of a great many other difficult or dangerous diseases, as asthma, pleurisy, hemorrhage, mania, jaundice, bilious colic, rheumatism, scurvy, and venereal disease; but he modestly owns that, in his opinion on these, he does not feel such entire confidence as in the former cases, for want of sufficient experiments. he, however, closes one of his chapters with the following pretty strong statement: "i am morally certain, and am myself entirely convinced, that a milk and seed, or milk and turnip diet, duly persisted in, with the occasional helps mentioned (elsewhere) on exacerbations, will either totally cure or greatly relieve every chronical distemper i ever saw or read of." another chapter is thus concluded, and with it i shall conclude my extracts from his writings. "some, perhaps, may controvert, nay, ridicule the doctrine laid down in these propositions. i shall neither reply to, nor be moved with any thing that shall be said against them. if they are of nature and truth, they will stand; if not, i consent they should come to nought. i have satisfied my own conscience--the rest belongs to providence. possibly time and bodily sufferings may justify them;--if not to this generation, perhaps to some succeeding one. i myself am convinced, by long and many repeated experience, of their justness and solidity. if what has been advocated through this whole treatise does not convince others, nothing i can add will be sufficient. i will leave only this reflection with my readers. "all physicians, ancient and modern, allow that a milk and seed diet will totally cure before fifty, and infinitely alleviate after it, the consumption, the rheumatism, the scurvy, the gout--these highest, most mortal, most painful, and most obstinate distempers; and nothing is more certain in mathematics, than that which will cure the greater will certainly cure the lesser distempers." dr. geoffroy. dr. geoffroy, a distinguished french physician and professor of chemistry and medicine in some of the institutions of france, flourished more than a hundred years ago. the bearing of the following extract will be readily seen. it is from the memoirs of the royal academy for the year ; and i am indebted for it to the labors of dr. cheyne. "m. geoffroy has given a method for determining the proportion of nourishment or true matter of the flesh and blood, contained in any sort of food. he took a pound of meat that had been freed from the fat, bones, and cartilages, and boiled it for a determined time in a close vessel, with three pints of water; then, pouring off the liquor, he added the same quantity of water, boiling it again for the same time; and this operation he repeated several times, so that the last liquor appeared, both in smell and taste, to be little different from common water. then, putting all the liquor together, and filtrating, to separate the too gross particles, he evaporated it over a slow fire, till it was brought to an extract of a pretty moderate consistence. "this experiment was made upon several sorts of food, the result of which may be seen in the following table. the weights are in ounces, drachms, and grains; sixty grains to a drachm, and eight drachms to an ounce. kind of food. amount of extract. oz. dr. gr. one lb. beef . . . " veal . . . " mutton . . . " lamb . . . " chicken . . . " pigeon . . . " pheasant . . . " partridge . . . " calves' feet . . . " carp . . . " whey . . . " bread . . . "the relative proportion of the nourishment will be as follows: beef veal mutton lamb chicken pigeon pheasant partridge calves' feet carp whey bread "from the foregoing decisive experiments it is evident that white, young, tender animal food, bread, milk, and vegetables are the best and most effectual substances for nutrition, accretion, and sweetening bad juices. they may not give so strong and durable mechanical force, because being easily and readily digestible, and quickly passing all the animal functions, so as to turn into good blood and muscular flesh, they are more transitory, fugitive, and of prompt secretion; yet they will perform all the animal functions more readily and pleasantly, with fewer resistances and less labor, and leave the party to exercise the rational and intellectual operations with pleasure and facility. they will leave nature to its own original powers, prevent and cure diseases, and lengthen out life." now if this experiment proves what dr. c. supposes in favor of the lighter meats and vegetables taken together, how much more does it prove for bread alone? for it cannot escape the eye of the least observing that this article, though placed last in the list of dr. geoffroy, is by far the highest in point of nutriment; nay, that it is about three times as high as any of the rest. i am not disposed to lay so much stress on these experiments as dr. c. does; nevertheless, they prove something connected with the more recent experiments of messrs. percy and vauquelin and others, how strikingly do they establish one fact, at least, viz., that bread and the other farinaceous vegetables cannot possibly be wanting in nutriment; and how completely do they annihilate the old-fashioned doctrine--one which is still abroad and very extensively believed--that animal food is a great deal more nourishing than vegetable! no careful inquirer can doubt that bread, peas, beans, rice, etc., are twice as nutritious--to say the least--as flesh or fish. messrs. percy and vauquelin. as i have alluded, in the preceding article, to the experiments of messrs. percy and vauquelin, two distinguished french chemists, their testimony in this place seems almost indispensable, even though we should not regard it, in the most strict import of the term, as medical testimony. the result of their experiments, as communicated by them to the french minister of the interior, is as follows: in bread, every one hundred pounds is found to contain eighty pounds of nutritious matter; butcher's meat, averaging the different sorts, contains only thirty-five pounds in one hundred; french beans (in the grain), ninety-two pounds in one hundred; broad beans, eighty-nine pounds; peas, ninety-three pounds; lentils (a species of half pea little known with us), fifty-four pounds in one hundred; greens and turnips only eight pounds of solid nutritious substance in one hundred; carrots, fourteen pounds; and one hundred pounds of potatoes yield only twenty-five pounds of nutriment. i will just affix to the foregoing one more table. it is inserted in several other works which i have published; but for the benefit of those who may never yet have seen it, and to show how strikingly it corresponds with the results of the experiments of geoffroy, percy, and vauquelin, i deem it proper to insert it. of the best wheat, one hundred pounds contain about eighty-five pounds of nutritious matter; of rice, ninety pounds; of rye, eighty; of barley, eighty-three; of beans, eighty-nine to ninety-two; peas, ninety-three; lentils, ninety-four; meat (average), thirty-five; potatoes, twenty-five; beets, fourteen; carrots, ten; cabbage, seven; greens, six; and turnips, four. dr. pemberton. dr. pemberton, after speaking of the general tendency, in our highly fed communities, to scrofula and consumption, makes the following remarks, which need no comment: "if a child is born of scrofulous parents, i would strongly recommend that it be entirely nourished from the breast of a healthy nurse, for at least a year. after this, the food should consist of milk and farinaceous vegetables. by a perseverance in this diet for three years, i have imagined that the threatened scrofulous appearances have certainly been postponed, if not altogether prevented." sir john sinclair. sir john sinclair, an eminent british surgeon, says, "i have wandered a good deal about the world, my health has been tried in all ways, and, by the aid of temperance and hard work, i have worn out two armies in two wars, and probably could wear out another before my period of old age arrives. i eat no animal food, drink no wine or malt liquor, or spirits of any kind; i wear no flannel; and neither regard wind nor rain, heat nor cold, when business is in the way." dr. james, of wisconsin. dr. james, of wisconsin, but formerly of albany, and editor of a temperance paper in that city, one of the most sensible, intelligent, and refined of men, and one of the first in his profession, is a vegetable eater, and a man of great simplicity in all his physical, intellectual, and moral habits. i do not know that his views have ever been presented to the public, but i state them with much confidence, from a source in which i place the most implicit reliance. dr. cranstoun. dr. cranstoun, a worthy medical gentleman in england, became subject, by some means or other, to a chronic dysentery, on which he exhausted, as it were, the whole materia medica, in vain. at length, after suffering greatly for four or five years, he was completely cured by a milk and vegetable diet. the following is his own brief account of his cure, in a letter to dr. cheyne: "i resolutely, as soon as capable of a diet, held myself close to your rules of bland vegetable food and elementary drink, and, without any other medicine, save frequent chewing of rhubarb and a little bark, i passed last winter and this summer without a relapse of the dysentery; and, though by a very slow advance, i find now more restitution of the body and regularity in the economy, on this primitive aliment, than ever i knew from the beginning of this trouble. this encourages much my perseverance in the same method, and that so religiously, as, to my knowledge, now for more than a year and a half i have not tasted of any thing that had animal life. there is plenty in the vegetable kingdom." dr. taylor, of england. this gentleman, who had studied the works of dr. sydenham, and was therefore rather favorably inclined toward a milk and vegetable diet, became at last subject to epileptic fits. not being willing, however, to give up his high living and his strong drinks, he tried the effects of medicine, and even consulted all the most eminent of his brethren of the medical profession in and about london; but all to no purpose, and the fits continued to recur. he used frequently to be attacked with them while riding along the road, in pursuance of the business of his profession. in these cases he would fall from his horse, and often remain senseless till some passenger or wagon came along and carried him to the nearest house. at length his danger, not only from accidents, but from the frequency and violence of the attacks, became so imminent that he was obliged to follow the advice of his master, sydenham. he first laid aside the use of all fermented and distilled liquors; then, finding his fits became less frequent and violent, he gave up all flesh meat, and confined himself entirely to cows' milk. in pursuance of this plan, in a year or two the epilepsy entirely left him. "and now," says dr. cheyne, from whom i take the account, "for seventeen years he has enjoyed as good health as human nature is capable of, except that once, in a damp air and foggy weather in riding through essex, he was seized with an ague, which he got over by chewing the bark." he assured dr. c. that at this time--and he was considerably advanced in life--he could play six hours at cricket without fatigue or distress, and was more active and clear in his faculties than ever he had been before in his whole life. he also said he had cured a great many persons, by means of the same diet, of inveterate distempers. drs. hufeland and abernethy. the celebrated dr. hufeland taught that a simple vegetable diet was most conducive to health and long life. the distinguished dr. abernethy has expressed an opinion not very unlike it, in the following eccentric manner: "if you put improper food into the stomach it becomes disordered, and the whole system is affected. vegetable matter ferments and becomes gaseous, while _animal_ substances are changed into a putrid, abominable, and acrid stimulus. now, some people acquire preposterous noses; others, blotches on the face and different parts of the body; others, inflammation of the eyes; all arising from the irritations of the stomach. i am often asked why i don't practice what i preach. i reply by reminding the inquirer of the parson and sign-post--both point the way, but neither follows its course." dr. gregory. dr. gregory, a distinguished professor and practitioner of medicine in scotland, in a work published more than seventy years ago, strongly recommends plain and simple food for children. till they are three years old, he says, their diet should consist of plain milk, panada, good bread, barley meal porridge, and rice. he also complains of pampering them with animal food. the same arguments which are good for forming them to the habits of vegetable food exclusively for the first three years of life, would be equally good for its continuance. dr. cullen, of edinburgh. the name of dr. cullen is well known, and he has long been regarded as high authority. yet this distinguished writer and teacher expressly says, that a very temperate and _sparing_ use of animal food is the surest means of preserving health and obtaining long life. but i will quote his own language, in various parts of his writings. and first, from his materia medica: "vegetable aliment, as never over-distending the vessels or loading the system, never interrupts the stronger emotions of the mind, while the heat, fullness, and weight of animal food, is an enemy to its vigorous efforts. temperance, then, does not consist so much in the quantity, for that will always be regulated by our appetite, as in the _quality_, viz., a large proportion of vegetable aliment." i will not stop here to oppose dr. c.'s views in regard to the quantity of our food; for this is not the place. it is sufficient to show that he admits the importance of _quality_, and gives the preference to a diet of vegetables. he seems in favor, in another place in his works, of sleeping after eating--perhaps a heresy, too--and inclines to the opinion that the practice would be hardly hurtful if we ate less animal food. but his "first lines of the practice of physic," abounds in testimonies in favor of vegetable food. in speaking, for example, of the cure of rheumatic affections, he has the following language: "the cure, therefore, requires, in the first place, an antiphlogistic regimen, and particularly, a total abstinence from animal food, and from all fermented or spirituous liquors." "antiphlogistic regimen," in medical language, means that food and drink which is most cooling and quieting to the stomach and to the general system. in the treatment of gout, dr. cullen recommends a course like that which has been stated, except that instead of proposing vegetable food as a means of cure, he recommends it as _preventive_. he says-- "the gout may be entirely prevented by constant bodily exercise, and by a low diet; and i am of opinion that this prevention may take place even in persons who have a hereditary disposition to the disease. i must add, here, that even when the disposition has discovered itself by severe paroxysms of inflammatory gout, i am persuaded that labor and abstinence will absolutely prevent any returns of it for the rest of life." again, in reference to the same subject, he thus observes: "i am firmly persuaded that any man who, early in life, will enter upon the constant practice of bodily labor and of abstinence from animal food, will be preserved entirely from the disease." and yet once more. "if an abstinence from animal food be entered upon early in life, while the vigor of the system is yet entire, i have no doubt of its being both safe and effectual." to guard against the common opinion that by vegetable food, he meant raw, or crude, or bad vegetables, dr. c. explains his meaning by assuring the reader that by a vegetable diet he means the "farinaceous seeds," and "milk;" and admits that green, crude, and bad vegetables are not only less useful, but actually liable to produce the very diseases, which good, mealy vegetable food will prevent or cure. this is an important distinction. many a person, who wishes to be abstemious, seems to think that if he only abstains from flesh and fish, that is enough. no matter, he supposes, what vegetables he uses, so they are vegetables; nor how much he abuses himself by excess in quantity. nay, he will even load his stomach with milk, or butter, or eggs; sometimes with fish (we have often been asked if we considered fish as animal food); and sometimes, worse still, with hot bread, hot buckwheat cakes, hot short-cakes, swimming, almost, in butter;--yes, and sometimes he will even cover his potatoes with gravy, mustard, salt, etc. it is in vain for mankind to abstain from animal food, as they call it, and yet run into these worse errors. the lean parts of animals not much fattened, and only rarely cooked, eaten once a day in small quantity, are far less unwholesome than many of the foregoing. but to return to dr. c. in speaking of the proper drink for persons inclined to gout, he thus remarks: "with respect to drink, fermented liquors are useful only when they are joined with animal food, and that by their acescency; and their stimulus is only necessary from custom. when, therefore, animal food is to be avoided, fermented liquors are unnecessary, and by increasing the acescency of vegetables, these liquors may be hurtful. the stimulus of fermented or spirituous liquors is not necessary to the young and vigorous: and, when much employed, impairs the tone of the system." dr. c. might have added--what indeed we should infer by parity of reasoning--that when fermented liquors are avoided, animal food is no longer necessary, and by increasing the alkaline state of the stomach and fluids, may be hurtful. the truth is, they go best together. if we use flesh and fish, which are alkaline, a small quantity of gently acid drink, as weak cider or wine, taken either _with_ our meals, or _between_ them, may be useful. it is better, however, to abstain from both. for if a purely vegetable aliment, with water alone for drink, is safe to all young persons inclining at all to gout, to whom is it unsafe? if it tends to render a young person at all weaker, that very weakness would predispose to the gout, in some of its forms, if a person were constitutionally inclined to that disease--if not to some other complaint, to which he was more inclined. it cannot, therefore, be unsafe to any, if dr. c. is right. but if those who are trained to it, _lose_ nothing, even in the high latitude of scotland--where dr. c. wrote--by confining themselves to good vegetables and water, then they must necessarily _gain_, on his own principles, by this way of living, because they get rid of any sort of necessity (he might have added, lose their appetite) for fermented liquors. more than this, as the doctor himself concludes, in another place, they prevent many acute diseases. his words are these:--"it is animal food which especially predisposes to the plethoric and inflammatory state; and that food is therefore to be especially avoided." it is true, he is here speaking of gouty persons: but his principles are also fairly susceptible, as i have shown, of a general application. in short, it is an undeniable fact, that even a thorough-going vegetable eater might prove every thing he wished, from old established writers on medicine and health, though themselves were feeders on animal food; just as a teetotaler may prove the doctrine of abstinence from all drinks but water, from the writings of medical men, though themselves are still, in many cases, pouring down their cider, their beer, or their wine--or at least, their tea and coffee. dr. benjamin rush. i find nothing in the writings of this great man which shows, with certainty, what his views were, in regard to animal food. the presumption is, that he was sparing in its use, and that he encouraged a very limited use of it in others. this is presumed, , from the general tenor of his writings--deeply imbued as they are with the great doctrine of temperance in all things; and, , from the fondness he seems to have manifested in mentioning the temperance and even abstinence of individuals of whom he was speaking. of ann woods, for example, who died at the age of ninety-six years, he says, "her diet was simple, consisting chiefly of weak tea, milk, cheese, butter, and vegetables. meat of all kinds, except veal, disagreed with her stomach. she found great benefit from frequently changing her aliment. her drinks were water, cider and water, and molasses and vinegar in water. she never used spirits. her memory (at her death) was but little impaired. she was cheerful, and thankful that her condition in life was happier than that of hundreds of other people." in his account of benjamin lay, a philosopher of the sect of the friends, in pennsylvania, dr. r. relates, that "he was extremely temperate in his diet, living chiefly upon vegetables. turnips boiled and afterward roasted, were his favorite dinner. his drink was pure water. he lived above eighty years." it appears, also, that he was exceedingly healthy. he relates of anthony benezet, a distinguished teacher of philadelphia, who lived to an advanced age, that his sympathy was so great with every thing that was capable of feeling pain, that he resolved, toward the close of his life, to eat no animal food. he also relates the following singular anecdote of him. upon coming into his brother's house, one day, when the family were dining upon poultry, he was asked by his brother's wife to sit down and dine with them. what! said he, would you have me eat my neighbors? dr. caleb bannister, in another part of this work, tells us that he was led to adopt a milk and vegetable diet, in incipient consumption, from reading the writings of dr. rush; and i have little doubt that dr. r. himself lived quite abstemiously, if not altogether on vegetables. nor is this _incidental_ testimony from dr. rush quite all. in his work "on the diseases of the mind," he speaks often of the evils of eating high-seasoned food, and especially animal food. and in stating what were the proper remedies for debility in young men, when induced by certain forms of licentiousness, he expressly insists on a diet consisting simply of vegetables, and prepared without condiments; and he even encourages the disuse of salt. had dr. rush lived to this day, he would, ere now, in all probability, have fully adopted and defended the vegetable system. with views like his on the subject of intemperance, and a mind ever open to conviction, the result could hardly have been otherwise. dr. william lambe, of london. dr. william lambe, of london, is distinguished both as a physician and a general scholar, and is a prominent member of the "college of physicians." he was a graduate of st. john's college, cambridge, and a fellow-student with the immortal clarkson. dr. lambe is the author of several valuable works, among which are his "reports on cancer," and a more recent work entitled, "additional reports on the effects of a peculiar regimen, in cases of cancer, scrofula, consumption, asthma, and other chronic diseases." he has also made and published numerous experiments, especially in chemistry, which is, with him, a favorite science; and it is said that he has spent fortunes in this way. dr. l. is now eighty-four years of age, and has lived on vegetable diet forty-two years. he commenced this course to cure himself of internal gout, and continued it because he found it better for his health. he is now only troubled with it slightly, at his extremities, which he thinks highly creditable to a vegetable course--having thrown it off from his vital organs. he is cheerful and active, and able to discharge the duties of an extensive medical practice. he walks into town, a distance of three miles from his residence, every morning, and back at night; and thinks himself as likely to live twenty years longer as he was, twenty years ago, to live to his present age. the following is a condensed account of dr. l.'s views, as obtained from his "additional reports," above mentioned. some of the first paragraphs relate to the effects of vegetable food on those who are predisposed to scrofula, consumption, etc. "we see daily examples of young persons becoming consumptive who never went without animal food a single day of their lives. if the use of animal food were necessary to prevent consumption, we should expect, where people lived almost entirely upon such a diet, the disease would be unknown. "now, the indian tribes visited by mr. hearne live in this manner. they do not cultivate the earth. they subsist by hunting, and the scanty produce of spontaneous vegetation. but, among these tribes consumption is common. their diseases, as mr. hearne informs us, are principally fluxes, scurvy, and consumption. "in the last four years, several cases of glandular swellings have occurred to me at the general dispensary, and i have made particular inquiries into the mode of living of such children. in the majority, they had animal food. in opposition to the accusation of vegetable food causing tumefaction of the abdomen, i must testify, that twice in my own family i have seen such swellings disappear under a vegetable regimen, which had been formed under a diet of animal food. "increasing the strength, for a time, is no proof of the salubrity of diet. the increased strength may not continue, though the diet should be continued. on the contrary, there is a sort of oscillation; the strength just rising, then sinking again. this is what is experienced by the trainers of boxers. a certain time is necessary to get these men into condition; but this condition cannot be maintained for many weeks together, though the process by which it was formed is continued. the same is found to hold in the training of race-horses, and fighting-cocks. "it seems certain that animal food predisposes to disease. timoric, in his account of the plague at constantinople, asserts that the armenians, who live chiefly on vegetable food, were far less disposed to the disease than other people. the typhus fever is greatly exasperated by full living. "it seems, moreover, highly probable that the power inherent in the human living body, of restoring itself under accidents or wounds, is strongest in those who use most a vegetable regimen. "contagions act with greater virulence upon bodies prepared by a full diet of animal food. "since fishing has declined in the isles of ferro, and the inhabitants have lived chiefly on vegetables, the elephantiasis has ceased among them. "those monks who, by the rules of their institution, abstain from the flesh of animals, enjoy a longer mean term of life, as the consequence. of this there can be no doubt. of one hundred and fifty-two monks, taken promiscuously in all times and all sorts of climates, there lives produced a total, according to baillot (a writer of eminence), of , years, or an average of seventy-six years and a little more than three months. "those bramins who abstain most scrupulously from the flesh of animals attain to the greatest longevity. "life is prolonged, under incurable diseases, about one tenth by vegetable diet; so that a person who would otherwise die at seventy, will reach seventy-seven. in general, however, the proportion is about one sixth. "abstaining from animal food palliates, when it does not cure, all constitutional diseases. "the use of animal food hurries on life with an unnatural and unhealthy rapidity. we arrive at puberty too soon; the passions are developed too early; in the male, they acquire an impetuosity approaching to madness; females become mothers too early, and too frequently; and, finally, the system becomes prematurely exhausted and destroyed, and we become diseased and old, when we ought to be in middle life. "it affords no trifling ground of suspicion against the use of animal food that it so obviously inclines us to corpulency. corpulency itself is a species of disease, and a still surer harbinger of other diseases. it is so even in animals. when a sheep has become fat, the butcher knows it must be killed or it will rot and decline. it is rare indeed for the corpulent to be long-lived. they are at the same time sleepy, lethargic, and short-breathed. even hippocrates says, 'those who are uncommonly fat die more quickly than the lean.' "as a general, rule, the florid are less healthy than those who have little color; an increase of color having ever been judged, by common sense, to be a sign of impending illness. some, however, who are lean upon animal food, thrive upon vegetables, and improve in color. "all the notions of vegetable diet affording only a deficient nutriment--notions which are countenanced by the language of cullen and other great physicians--are wholly groundless. "man is herbivorous in his structure. "i have observed no ill consequences from the relinquishment of animal food. the apprehended danger of the change, with which men scare themselves and their neighbors, is a mere phantom of the imagination. the danger, in truth, lies wholly on the other side. "there is no organ of the body which, under the use of vegetable food, does not receive an increase of sensibility, or of that power which is thought to be imparted to it by the nervous system. "socrates, plato, zeno, epicurus, and others of the masters of ancient wisdom, adhered to the pythagorean diet (vegetable diet), and are known to have arrived at old age with the enjoyment of uninterrupted health. celsus affirms that the bodies which are filled with much animal food become the most quickly old and diseased. it was proverbial that the ancient athletæ were the most stupid of men. the cynic diogenes, being asked what was the cause of this stupidity, is reported to have answered, 'because they are wholly formed of the flesh of swine and oxen.' theophrastus says that feeding upon flesh destroys the reason, and makes the mind more dull. "animal food is unfavorable to the intellectual powers. the effect is, in some measure, instantaneous; it being hardly possible to apply to any thing requiring thought after a full meal of meat; so that it has been not improperly said of vegetable feeders, that _with them it is morning all day long_. but the senses, the memory, the understanding, and the imagination have also been observed to improve by a vegetable diet. "it will not be disputed that, for consumptive symptoms, a vegetable diet, or at least a vegetable and milk diet, is the most proper. "it has been said, that the great fondness men have for animal food, is proof enough that nature intended them to eat it. as if men were not fond of wine, ardent spirits, and other things which we know cut short their days! "in every period of history it has been known that vegetables alone are sufficient for the support of life; and the bulk of mankind live upon them at this hour. the adherence to the use of animal food is no more than a gross persistence in the customs of savage life, and an insensibility to the progress of reason and the operation of intellectual improvement. this habit must be considered as one of the numerous relics of that ancient barbarism which has overspread the face of the globe, and which still taints the manners of civilized nations. "the use of fermented liquors is, in some measure, a necessary concomitant and appendage to the use of animal food. animal food, in a great number of persons, loads the stomach, causes some degree of oppression, fullness, and uneasiness; and, if the measure of it be in excess, some nausea and tendency to sickness. such persons say meat is too heavy for the stomach. fish is still more apt to nauseate. the use of fermented liquors takes off these uneasy feelings, and is thought to assist digestion. in short, in the use of animal food, man having deviated from the simple aliment offered him by the hand of nature, and which is the best suited to his organs of digestion, he has brought upon himself a premature decay, and much intermediate suffering connected with it. to this use of animal food almost all nations that have emerged from a state of barbarism, have united the use of spirituous and fermented liquors." it is but justice to dr. l., however, as the above was written by him over thirty years ago, to say, that though he still adheres to the same views, he thinks pure distilled water a very important addition to the vegetable diet, in the cure of chronic diseases. the following are his remarks in a letter to mr. graham, dated ten or twelve years ago. "my doctrine is, that for the preservation of health, and more particularly for the successful treatment of chronic diseases, it is necessary to attend to the _whole_ ingesta--to the _fluid_ with as much care as the solid. and i am persuaded that the errors into which men have fallen with regard to supposed mischiefs or inconveniences (as weakness, for example), as resulting from a restriction to a vegetable diet, have, to a very considerable extent arisen from a want of a proper attention to the quality of the water they drank. so far back as the year , i found that the use of pure distilled, instead of common water, relieved a state of habitual suffering of the stomach and bowels. on this account, i always require that _distilled_ water shall be joined to the use of a vegetable diet; and consider this to be essential to the treatment." professor lawrence. professor lawrence is the author of a work entitled lectures on physiology, zoology, and the natural history of man. he is a member of the royal college of surgeons, london, professor of anatomy and surgery to the college, and surgeon to several hospitals. in his work above mentioned, after much discussion in regard to the natural dietetic character of man, he thus remarks: "that animal food renders man strong and courageous, is fully disproved by the inhabitants of northern europe and asia, the laplanders, samoiedes, ostiacs, tungooses, burats, and kamtschadales, as well as by the esquimaux in the northern, and the natives of terra del fuego in the southern extremity of america, which are the smallest, weakest, and least brave people of the globe, although they live almost entirely upon flesh, and that often raw. "vegetable diet is as little connected with weakness and cowardice, as that of animal matter is with physical force and courage. _that men can be perfectly nourished, and their bodily and mental capabilities fully developed in any climate, by a diet purely vegetable, admits of abundant proof from experience._ in the periods of their greatest simplicity, manliness, and bravery, the greeks and romans appear to have lived almost entirely on plain vegetable preparations. indifferent bread, fruits, and other produce of the earth, are the chief nourishment of the modern italians, and of the mass of the population in most countries in europe. of those more immediately known to ourselves, the irish and scotch may be mentioned, who are certainly not rendered weaker than their english fellow-subjects by their free use of vegetable aliment. the negroes, whose great bodily powers are well known, feed chiefly on vegetable substances; and the same is the case with the south sea islanders, whose agility and strength were so great that the stoutest and most expert english sailors had no chance with them in wrestling and boxing." the concession of prof. l., which i have placed in italic, is sufficient for our purpose; we ask no more. nevertheless, i am willing to hear his views of the indications afforded by our anatomical character, which are, as will be seen, equally decisive in favor of vegetable eating. "physiologists have usually represented that our species holds a middle rank, in the masticatory and digestive apparatus, between the flesh-eating and herbivorous animals--a statement which seems rather to have been deduced from what we have learned by experience on the subject, than to result from an actual comparison of men and animals. "the teeth and jaws of men are, in all respects, much more similar to those of monkeys than of any other animal. the number is the same as in man, and the form so closely similar, that they might easily be mistaken for human. in most of them, except the ourang-outang, the canine teeth are much larger and stronger than in us; and so far, these animals have a more carnivorous character than man. "thus we find, that whether we consider the teeth and jaws, or the immediate instruments of digestion, the human structure closely resembles that of the simiæ (monkey race), all of which, in their natural state, are completely herbivorous. man possesses a tolerably large coecum, and a cellular colon; which i believe are not found in any herbivorous animal." the ourang-outang naturally prefers fruits and nuts, as the professor himself shows by extracts from the statements of travelers and naturalists. he is also fond of bread. on board a ship or elsewhere, _in confinement_, he may, however, be taught, like men, to eat almost any thing;--not only to eat milk and suck eggs, but even to eat raw flesh. it is true, indeed, after all these foregoing statements and concessions in regard to man's native character and the wholesomeness of a diet exclusively vegetable--and after admitting that the human body and mind can be fully and perfectly nourished and _developed_ on it, this distinguished writer goes on to say that it is still doubtful which diet--animal, vegetable, or mixed--is on the whole _most_ conducive to health, and strength--which is best calculated to avert or remove disease--whether errors in quantity or quality are most pernicious, etc. he says the solution of these and other analogous questions, can only be expected from experimental investigation. he proceeds to say-- "_mankind are so averse to relinquish their favorite indulgences, and to desert established habits_, that we cannot entertain very sanguine expectations of any important discovery in this department. we must add to this, that there are many other causes affecting human health, besides diet. before venturing to draw any inferences on a subject beset with so many obstacles, it would be necessary to observe the effects of a purely animal and a purely vegetable diet on several individuals of different habits, pursuits, and modes of life; to note their state, both bodily and mental; and to learn the condition of two or three generations fed in the same manner." now, the only difference between this opinion and what i conceive to be the truth in the case is, that just such experimental investigations as those to which he refers have, to all intents and purposes, been already made; as, i trust, will be distinctly shown in the sequel of this work. dr. salgues. dr. salgues, physician, and professor of anatomy, physiology, etc., etc., to the institute of france, some years ago wrote a book, entitled "rules for preserving the health of the aged," which contained many very judicious remarks on diet. there is nothing in the volume, however, which is decidedly in favor of a diet exclusively vegetable, unless it is a few anecdotes; and i have introduced his name chiefly as a sort of authority for those anecdotes. they are the following: "josephus informs us that the essenes were very long lived; many lived upward of one hundred years, solely from their simple habits and sobriety. aristotle and plato speak of herodicus the philosopher, who, although of a feeble and consumptive habit, lived, in consequence of his sobriety, upward of one hundred years. phabrinus, mentioned by athenius, lived more than one hundred years, drinking milk only. zoroaster, according to pliny, remained twenty years in a desert, living on a small quantity of cheese only." the author of "sure methods," etc. the british author of "sure methods of improving health and prolonging life," supposed by many to be the distinguished dr. johnson, speaks thus: "it must be confessed that, in temperate climates, at least, an animal diet is, in one respect, more wasting than a vegetable, because it excites, by its stimulating qualities, a temporary fever after every meal, by which the springs of life are urged into constant, preternatural, and weakening exertions. again; persons who live chiefly on animal food are subject to various acute and fatal disorders, as the scurvy, malignant ulcers, inflammatory fevers, etc., and are likewise liable to corpulency, more especially when united to inordinate quantities of liquid aliment. there appears to be also a tendency in an animal diet to promote the formation of many chronic diseases; and we seldom find those who indulge much in this diet to be remarkable for longevity. "in favor of vegetables, it may be justly said, that man could hardly live entirely on animal food, but we know he may on vegetable. vegetable aliment has likewise no tendency to produce those constitutional disorders which animal food so frequently occasions. and this is a great advantage, more especially in our country (he means in great britain), where the general sedentary mode of living so powerfully contributes to the formation and establishment of numerous severe chronic maladies. any unfavorable effects vegetable food may have on the body, are almost wholly confined to the stomach and bowels, and rarely injure the system at large. this food has also a beneficial influence on the powers of the mind, and tends to preserve a delicacy of feeling, and liveliness of imagination, and acuteness of judgment, seldom enjoyed by those who live principally on meat. it should also be added, that a vegetable diet, when it consists of articles easily digested, as potatoes, turnips, bread, biscuit, oatmeal, etc., is certainly favorable to long life." baron cuvier.[ ] perhaps it is not generally known that baron cuvier, the prince of naturalists, in the progress of his researches came to the most decisive conclusion, that, so far as any thing can be ascertained or proved by the investigation of science in regard to the natural dietetic character of man, he is a fruit and vegetable eater. i have not seen his own views; but the following are said, by an intelligent writer, to be a tolerably faithful transcript of them, and to be derived from his comparative anatomy. "man resembles no carnivorous animal. there is no exception, unless man be one, to the rule of herbivorous animals having cellulated colons. "the ourang-outang perfectly resembles man, both in the order and number of his teeth. the ourang-outang is the most anthropomorphous of the ape tribe, all of which are strictly frugivorous. there is no other species of animals, which live on different food, in which this analogy exists. in many frugivorous animals, the canine teeth are more pointed and distinct than those of man. the resemblance also of the human stomach to that of the ourang-outang, is greater than to that of any other animal. "the intestines are also identical with those of herbivorous animals, which present a large surface for absorption, and have ample and cellulated colons. the coecum also, though short, is larger than that of carnivorous animals; and even here the ourang-outang retains its accustomed similarity. "the structure of the human frame, then, is that of one fitted to a pure vegetable diet, in every essential particular. it is true, that the reluctance to abstain from animal food, in those who have been long accustomed to its stimulus, is so great in some persons of weak minds, as to be scarcely overcome; but this is far from being any argument in its favor. a lamb, which was fed for some time on flesh by a ship's crew, refused its natural diet at the end of the voyage. there are numerous instances of horses, sheep, oxen, and even wood-pigeons, having been taught to live upon flesh, until they have loathed their natural aliment." no one will deny that baron cuvier was in favor of flesh eating; but it was not because he ever believed, for one moment, that man was _naturally_ a flesh-eating animal. man is a reasoning animal (he argues), and intended to be so. if left to the guidance of his instincts, the same yielding to the law of his structure which would exclude flesh meats, should also exclude cookery. or, in other words, if he is not permitted to depart from the line of life which his structure indicates, he must no more cook his vegetables than eat animal food. besides, he is made, as cuvier supposes, for artificial society, and the creator designed him to _improve_ his food; and, if i understand his reasoning, he is better able, with his present structure of teeth, jaws, stomach, intestines, etc., to make this improvement, and rise above his nature, and yield to the force and indications of reason and experience, than if he possessed any other known living structure. to this structure, however, as well as to the same power of adaptation, the monkey race, and especially the ourang-outang, closely typo approximates. cuvier's reasoning, in my view, applies only to the adaptability (if i may be allowed the expression) of the human animal, without deciding how far he should avail himself of his power to make changes. dr. luther v. bell. i have alluded, in another part of this work, to the prize essay of dr. bell, awarded to him by the boylston medical committee on the subject of the diet of laborers in new england. dr. bell is a physician of respectable talents, and is at present the physician to an insane hospital in charlestown, near this city. dr. bell admits, with the most distinguished naturalists and physiologists of europe,--cuvier, lawrence, blumenbach, bell of london, richerand, marc, etc.,--that the structure of man resembles closely that of the monkey race; and hence objects to the conclusion to which some of these men have arrived (by jumping over, as it were), that man is an omnivorous animal. he freely allows--i use his own words--"that man does approximate more closely to the frugivorous animals than to any others, in physical organization." but then he insists that the conclusion which ought to be drawn from this similarity "is, that he is designed to have his food in about the same state of mechanical cohesion, requiring about the same energy of masticatory organs, as if it consisted of fruits, etc., alone." but, wherefore should we draw even this conclusion, if structure and instinct prove nothing, and if we are to be governed solely by reason, without regard to structure and instinct? for my own part, i believe reason is never true reason, when it turns wholly out of doors either instinct or the indications of organization. in other words, an enlightened reason would look both to the structure and organization of man, and to a large and broad experience, for the solution of a question so important as what diet is, on the whole, best for man. and the experience of the world, both in the present and all former ages, leads me to a conclusion entirely different from that to which dr. bell, and those who entertain the same views with him, seem to have arrived--a conclusion which is indicated by structure, and confirmed by facts and universal experience. but this subject will be further discussed and developed in another place. it is sufficient for my present purpose, to bring testimony in favor of the safety of vegetable eating, and of the doctrine that man is naturally a vegetable and fruit-eating animal; and especially if i produce, to this end, the testimony of flesh-eaters themselves. dr. william buchan, author of "domestic medicine." "indulgence in animal food, renders men dull and unfit for the pursuits of science, especially when it is accompanied with the free use of strong liquors. i am inclined to think that _consumptions_, so common in england, are, in part, owing to the great use of animal food. but the disease most common to this country is the scurvy. one finds a dash of it in almost every family, and in some the taint is very deep. a disease so general must have a general cause, and there is none so obvious as the great quantity of animal food which is devoured. as a proof that scurvy arises from this cause, we are in possession of no remedy for that disease equal to the free use of fresh vegetables. by the uninterrupted use of animal food, a putrid diathesis is induced in the system, which predisposes to a variety of disorders. i am fully convinced that many of those obstinate complaints for which we are at a loss to account, and which we find it still more difficult to cure, are the effects of a scorbutic taint, lurking in the habit. "the choleric disposition of the english is almost proverbial. were i to assign a cause, it would be, their living so much on animal food. there is no doubt but this induces a ferocity of temper unknown to men whose food is taken chiefly from the vegetable kingdom.[ ] "experience proves that not a few of the diseases incident to the inhabitants of this country, are owing to their mode of living. the vegetable productions they consume, fall considerably short of the proportion they ought to bear to the animal part of their food. the major part of the aliment ought to consist of vegetable substances. there is a continual tendency in animal food, as well as in the human body itself, to putrefaction; which can only be counteracted by the free use of vegetables. all who value health, ought to be contented with making one meal of animal food in twenty-four hours; and this ought to consist of one kind only. "the most obstinate scurvy has often been cured by a vegetable diet; nay, milk alone, will frequently do more in that disease than any medicine. hence it is evident that if vegetables and milk were more used in diet, we should have less scurvy, and likewise fewer putrid and inflammatory fevers. "such as abound with blood (and such are almost all of us), should be sparing in the use of every thing which is highly nourishing--as fat meat, rich wines, strong ales, and the like. their food should consist chiefly of bread and other vegetable substances; and their drink ought to be water, whey, or small beer." dr. b. also insists on a vegetable diet, as a preventive of many diseases; particularly of consumption. when there is a tendency to this disease, in the young, he says "it should be counteracted by strictly adhering to a diet of the farinacea, and ripe fruits. animal food and fermented liquors ought to be rigidly prohibited. even milk often proves too nutritious." dr. charles whitlaw. dr. whitlaw is the author of a work entitled "new medical discoveries," in two volumes, and of a "treatise on fever." he has also established medical vapor baths in london, new york, and elsewhere; and is a gentleman of much skill and eminence in his profession. dr. whitlaw says-- "all philosophers have given their testimony in favor of vegetable food, from pythagoras to franklin. its beneficial influence on the powers of the mind has been experienced by all sedentary and literary men. "but, that which ought to convince every one of the salubrity of a diet consisting of vegetables, is the consideration of the dreadful effects of totally abstaining from it, unless it be for a very short time; accounts of which we meet with, fully and faithfully recorded, in the most interesting and most authentic narratives of human affairs--wars, sieges of places, long encampments, distant voyages, the peopling of uncultivated and maritime countries, remarkable pestilences, and the lives of illustrious men. to this cause the memorable plague at athens was attributed; and indeed all the other plagues and epidemical distempers, of which we have any faithful accounts, will be found to have originated in a deprivation of vegetable food. "the only objections i have ever heard urged (the only plausible ones, he must mean, i think), is the notion of its inadequacy to the sustenance of the body. but this is merely a strong prejudice into which the generality of mankind have fallen, owing to their ignorance of the laws of life and health. agility and constant vigor of body are the effect of health, which is much better preserved by a herbaceous, aqueous, and sparing tender diet, than by one which is fleshy, vinous, unctuous, and hard of digestion. "so fully were the romans, at one time, persuaded of the superior goodness of vegetable diet, that, besides the private example of many of their great men, they established laws respecting food, among which were the _lex fannia_, and the _lex licinia_, which allowed but very little animal food; and, for a period of five hundred years, diseases were banished along with the physician from the roman empire. nor has our own age been destitute of examples of men, brave from the vigor both of their bodies and their minds, who at the same time have been drinkers of water and eaters of vegetables.[ ] "nothing is more certain than that animal food is inimical to health. this is evident from its stimulating qualities producing, as it were, a temporary fever after every meal; and not only so, but from its corruptible qualities it gives rise to many fatal diseases; and those who indulge in its use seldom arrive at an advanced age. "we have the authority of the scripture for asserting that the proper aliment of man is vegetables. see genesis. and as disease is not mentioned as a part of the cause, we have reason to believe that the antediluvians were strangers to this evil. such a phenomenon as disease could hardly exist among a people who lived entirely on a vegetable food; consequently all the individuals made mention of in that period of the world, are said to have died of old age; whereas, since the day of noah, when mankind were permitted to eat animal food, such an occurrence as a man dying of old age, or a natural decay of the bodily functions, does not occur probably once in half a century. "its injurious effects on the mind are equally certain. the tartars, who live principally on animal food, are cruel and ferocious in their disposition, gloomy and sullen minded, delighting in exterminating wars and plunder; while the bramins and hindoos, who live entirely on vegetable aliment, possess a mildness and gentleness of character and disposition directly the reverse of the tartar; and i have no doubt, had india possessed a more popular form of government, and a more enlightened priesthood, her people, with minds so fitted for contemplation, would have far outstripped the other nations of the world in manufactures, and in the arts and sciences. "but we need only look at the peasantry of ireland, who, living as they do, chiefly on a vegetable--and to say the least of it, a very suspicious kind of aliment, i mean the potatoe--are yet as robust and vigorous a race of men as inherit any portion of the globe. "the greater part of our bodily disease is brought on by improper food. this opinion has been strongly confirmed by my daily experience in the treatment of those diseases to which the people of england are peculiarly subject, such as scrofula, consumption, leprosy, etc. these disorders are making fearful and rapid strides; so much so, that not a single family may now be considered exempt from their melancholy ravages." this is fearful testimony, but it is the result of much observation and of twenty years' experience. but the same causes are producing the same effects--at least, so far as scrofula and consumption are concerned--in this country, at the present time, of which dr. w. complains so loudly in england. i could add much more from his writings, but what i have said is sufficient. dr. james clark. dr. clark, physician to the king and queen of belgium, in a treatise on pulmonary consumption, has the following remarks: "there is no greater evil in the management of children than that of giving them animal diet very early. by persevering in the use of an over-stimulating diet, the digestive organs become irritated, and the various secretions immediately connected with and necessary to digestion are diminished, especially the biliary secretion; and constipation of the bowels and congestion of the abdominal viscera succeed. children so fed, moreover, become very liable to attacks of fever and of inflammation, affecting particularly the mucous membranes; and measles and the other diseases incident to childhood are generally severe in their attack." the suggestion that a mild or vegetable diet will render certain diseases incident to childhood more mild than otherwise they would be, is undoubtedly an important one; and as just as it is important. but the remark might be extended, in its application. both children and adults would escape all sorts of diseases, especially colds and epidemics, with much more certainty, or, if attacked, the attacks would be much more mild, on an exclusively vegetable diet than on a mixed one. dr. clark does not, indeed, say so; but i may say it, and with confidence. and dr. c. could not probably show any reason why, on his own principles, it should not be so. prof. mussey, of dartmouth college. prof. r. d. mussey, of hanover, new hampshire, whose science and skill as a surgeon and physician are well known and attested all over new england, has for many years taught, both directly and indirectly, in his public lectures, that man is naturally a fruit and vegetable eater. this he proves, first, from the structure of his teeth and intestines--next from his physiological character, and finally, from various facts and considerations too numerous to detail here. he thinks the bible doctrines are in favor of the disuse of flesh and fish; that the jews were required to abstain from pork, and from all fat and blood, for physiological no less than other reasons. an infant, he says, naturally has a disrelish for animal food. he says that, in all probability, animal food was not permitted, though used, before the flood; and that its use, contrary to the wish of the creator, was probably one cause of human degeneracy. animal food, he says, is apt to produce diseases of the skin--makes people passionate and violent--excites the nervous system too much--renders the senses and faculties more dull--and favors the accumulation of what is mired tartar on the teeth, and thus causes their early and certain decay. the blood and breath of carnivorous animals emit an unpleasant odor, while those of vegetable eaters do not. the fact that man _does eat_ flesh no more proves its necessity, than the fact that cows, and sheep, and horses can be taught it, proves its necessity to them. the africans bear the cold better the first winter after their arrival in a northern climate than afterward. may not this be owing to their simple vegetable living? dr. condie, of philadelphia. the journal of health, edited by some of the ablest physicians of philadelphia, has the following remarkable language on the subject of vegetable food. see vol. , page . "it is well known that vegetable substances, particularly the farinaceous, are fully sufficient, of themselves, for maintaining a healthy existence. we have every reason for believing that the fruits of the earth constituted, originally, the only food of man. animal food is digested in a much shorter period than vegetables; from which circumstance, as well as its approaching much nearer in its composition to the substance of the body into which it is to be converted, it might at first be supposed the most appropriate article of nourishment. it has, however, been found that vegetable matter can be as readily and perfectly _assimilated_ by the stomach into appropriate _nutriment_ as the most tender animal substances; and confessedly with a less heating effect upon the system generally. "as a general rule, it will be found that those who make use of a diet consisting chiefly of vegetable matter have a vast advantage in looks, in strength, and spirits, over those who partake largely of animal food. they are remarkable for the firm, healthy plumpness of their muscles, and the transparency of their skins. this assertion, though at variance with popular opinion, is amply supported by experience." at page of the same volume of the journal of health we find the following remarks. the editors were alluding to those persons who think they cannot preserve their health and strength without flesh or fish, and who believe their children would also suffer without it: "for the information of all such misguided persons, we beg leave to state, that the large majority of mankind do not eat any animal food; or, if any, they use it so sparingly, and at such long intervals, that it cannot be said to form their nourishment. millions in asia are sustained by rice alone, with perhaps a little vegetable oil for seasoning. "in italy and southern europe, generally, bread, made of the flour of wheat or indian corn, with lettuce and the like mixed with oil, constitutes the food of the most robust part of its population. "the lazzaroni of naples, with forms so actively and finely proportioned, cannot even calculate on this much. coarse bread and potatoes is their chief reliance. their drink of luxury is a glass of iced water, slightly acidulated. "hundreds of thousands--we might say millions--of irish do not see flesh-meat or fish from one week's end to another. potatoes and oatmeal are their articles of food: if milk can be added it is thought a luxury. yet where shall we find a more healthy and robust population, or one more enduring of bodily fatigue, and exhibiting more mental vivacity? what a contrast between these people and the inhabitants of the extreme north--the timid laplanders, esquimaux, and samoideans, whose food is almost entirely animal?" again, at page we are told that "the more simple the aliment, and the less _altered_ by culinary processes, the slower is the change in digestion; but, at the same time, the less is the stimulation and wear of the powers of life. the bramins of hindostan, who live on exceedingly simple food, are long livers, even in a hot and exhausting climate. the peasants of switzerland and of scotland, nourished on bread, milk, and cheese, attain a very old age, and enjoy great bodily strength. "where there is too much excitement of the body, generally, from fullness of the blood-vessels, or of any one of the organs, owing to a wrong direction of the blood to it (and in one or the other of these conditions we find almost every body now-a-days), animal food, by being long retained in the stomach, and calling into greater action other parts during digestion, as well as furnishing them with more blood afterward, must be obviously improper. the more of this kind of food is taken under such circumstances, the greater will be the oppression; and the weakness, different from that of a healthy person long hungered, will only be increased by the increased amount of blood carried to the diseased part." it is true that the editors of the journal of health connect with the foregoing paragraphs the statement that, "if it be desirable to give nutriment in a small bulk, to obtund completely the sensation of hunger and restore strength to the body, a small quantity of animal will be preferable to much vegetable food." but then it is only in a few diseased cases that any such thing is desirable. and even then, if we look carefully at the language used, the comparison is not made between animal and vegetable food in moderate or reasonable quantities, but between a _small quantity_ of the former and _much_ of the latter. dr. j. v. c. smith, of boston. the following remarks are extracted from the boston medical intelligencer, at a period when dr. j. v. c. smith was the editor. they have the appearance of being from dr. smith's own pen. dr. s. is at present the editor of the boston medical and surgical journal: "it is true[ ] that animal food contains a greater portion of nutriment, in a given quantity, than vegetables; but the digestive functions of the human system become prematurely exhausted by constant action, and the whole system eventually sinks under great or uninterrupted excitement. if, for the various ragouts with which modern tables are so abundantly furnished, men would substitute _wholesome vegetables and pure water_, we should see health walking in paths that are now crowded with the bloated victims of voluptuous appetite. millions of gentoos have lived to an advanced age without having tasted any thing that ever possessed life, and been wholly free from a chain of maladies which have scourged every civilized nation on the globe. the wandering arabs, who have traversed the barren desert of sahara, subsisting on the scanty pittance of milk from the half-famished camel that carried them, have seen two hundred years roll round without a day of sickness." sylvester graham. although mr. graham does not, so far as i know, lay claim to the "honors" of any medical institution, it cannot be doubted that his knowledge of physiology, to say nothing of anatomy, pathology, and medicine, is such as to entitle him to a high rank among medical men; and i have, therefore, without hesitation, concluded to insert his testimony in this place. of his views, however, on the subject before us, it seems almost superfluous to speak, as they are set forth, and have been set forth for many years, so conspicuously, not only in his public lectures, but in his writings, that the bare mention of his name, in almost any part of the country, is to awaken the prejudices, if not the hostilities, of every foe, and of some friends (supposed friends, i mean), of "temperance in all things." it is sufficient, perhaps, for my present purpose, to say of him, that, after the most rigid and profound examination of the subject which he is capable of making--and his capabilities are by no means very limited--it is his unhesitating belief, that in every climate, and in all circumstances in which it is proper for man to be placed, an exclusively farinaceous and fruit diet is the best adapted to the development and improvement of all his powers of body, mind, and soul; provided, however, he were trained to it from the first. and even at any period of life, unless in the case of certain forms of diseases, he believes it would be preferable to exchange, in a proper manner, every form of mixed diet for one purely vegetable. such opinions as these, as a part of his views in relation to the physical duties of man, he publicly, and strenuously, and eloquently, announces and defends. dr. john m. andrew. dr. andrew is a practitioner of medicine in remsen, oneida county, state of new york. his letter was intended for chapter iv., but came too late. this fact is the only apology for inserting it in this place. several interesting cases of dietetic reform accompanied the letter, but i must omit them, for want of room, in this work. remsen, april , . dear sir--it is now about sixteen months since i adopted an exclusively vegetable diet. i have, however, never been very much inclined to animal food; and, indeed, before i ever heard of the graham system i laid it aside, during summer, when farming--which, by the by, had always been my occupation till i commenced my professional course, about four years ago. i have, to the best of my knowledge, enjoyed what is commonly called good health, and possessed a degree of strength surpassed only by few; and in connection with the assiduous cultivation of my mental faculties, i have carefully sought to improve my physical powers, which i deem of incalculable worth to the student, as well as to the laborer. my attention was first called to the subject of vegetable eating by professor mussey, in a lecture before the medical class of the western medical college of new york, while fulfilling the duties of the professorship, to which he was called in . in that lecture our adaptations, and the design of the creator in regard to our mode of subsistence, were clearly held forth, and such was the impression made on my mind, that i was induced at once to adopt the vegetable system, both in practice and theory. in my change of diet i did not suffer any inconvenience. the fact that i had, for some length of time, been living mostly on vegetables, will account for that circumstance, however. but the great advantages derived from the change were soon perceptible, though not appreciated by others. i met with much opposition from my friends, frequently being told that i was fast losing my flesh and all my youthful vigor and vivacity. and yet, for one year and more, i have not lost a pound of flesh. i was gazed upon as an anomaly in society; some anxiously looking, and others fearfully expecting my downfall and destruction; but both are alike disappointed. the system, though i have not been able to follow it so strictly as i could wish, from the circumstances in which i have been placed, has far exceeded my expectations. one year and more has rolled away, and i thank god i can look back, with some degree of satisfaction, on the time spent in the enjoyment of that alone which sweetens the cup of life. my most able advocacy has been my manual exertions and i have demonstrated the utility of the _system_ alike to the professional and laboring classes of community. i do not go beyond the truth when i say, that i cannot find a man to vie with me in the field, with the scythe, the fork, or the axe. i do not want any thing but potatoes and salt; and i can cut and put up four cords of wood in a day, with no very great exertion. i have frequently been told, by friends, that my _potato and salt system_ would not stand the test of the field; but i have silenced their clamor by actual demonstration with all the implements above named. at present, no consideration would induce me to return to my former mode of living. john m. andrew. dr. william sweetser, of boston. dr. sweetser is the author of a "treatise on consumption," and of a "treatise on digestion." he has also been a medical professor in the university of vermont, and a public lecturer on health, in boston. in his work on consumption, while speaking of the prevailing belief of a necessity for the use of animal food to those children who possess the scrofulous or consumptive tendency, he thus remarks: "a diet of milk and mild farinaceous articles, with perhaps light animal decoctions, appears best suited to the early years of life. whenever there exists an evident inflammatory tendency, as is the case in some scrofulous systems, solid animal food, if used at all, should be taken with the greatest precaution. "and again--how often is it that fat, plethoric, meat-eating children, their faces looking as though the blood was just ready to ooze out, are with the greatest complacency exhibited by their parents as patterns of health! but let it ever be remembered, that the condition of the system popularly called rude or full health, and which is the result of high feeding, is too often closely bordering on a state of disease." in his work on digestion he seems to regard man as naturally an omnivorous animal; and, taking this for granted, he speaks as follows respecting his diet: "one would hardly assert that even in temperate climates his (man's) system requires animal food. i doubt whether any instance can be adduced--unless man be regarded as such--of an omnivorous animal incapable of being adequately nourished by a sufficient and proper vegetable diet. "man, dwelling in a temperate climate, and with the power to choose, almost uniformly employs a mixture of animal and vegetable food; but how much early education may have to do in forming his taste for a mixed diet it is difficult to estimate. habit has certainly great influence in attaching us to particular kinds of aliment. one who has long been accustomed to animal food cannot at once abstain from it without experiencing some feebleness for the want of its stimulation, and perhaps even temporary emaciation. and, on the other hand, he who has long been confined to a vegetable diet is apt to lose his relish for flesh, and, on recurring suddenly to its use, to find it too exciting. "the liberal use of animal food has been generally thought requisite in arctic climes, to stimulate the functions, and thus furnish a more abundant supply of animal heat, to preserve against the extremity of external temperature. northern voyagers mostly believe that fat animal food and oils are essential to the maintenance of health and life in the inhabitants of those frozen regions. but to me it would seem that their habits, in respect to diet, prove the _capabilities_, rather than the necessities, of their systems. they learn to eat their coarse fare because they can get no other. their food, moreover, as is generally the case in savage life, is precarious; and thus, being at times exposed to extreme want, they are stimulated to greater excesses when their supplies are ample. "the fact of man's dwelling in them (the arctic regions), and eating what he can get there, no more proves him to be naturally a flesh-eating animal than the circumstance of some cattle learning to eat fish, when they are in situations where they can obtain no other food, proves them to be piscivorous. "haller conceived it necessary that human life should be sustained by animal and vegetable food, so apportioned that neither should be in excess; and he asserts that abstinence from animal food causes great weakness in the body, and usually a troublesome diarrhoea. but such an opinion is certainly incorrect, since not only particular individuals, but even numbers of people, dwelling in temperate climates, from various causes, subsist almost wholly on vegetable substances, and yet preserve their health and vigor. "were we educated to its exclusive use, i am persuaded that a vegetable diet would afford us ample support; but whether, if restrained from animal food, we should, _as a consequence_, in the course of time, and under equally favoring circumstances in other respects, rise still higher in our moral and physical nature, remains, as i conceive, to be proved." these views of dr. s. were repeated, in substance, in a course of lectures given by him at the masonic temple, in boston, in . it will be seen that he concedes what the friends of the vegetable system deem a very important point, viz., that man's whole powers, physical, intellectual, and moral, can be well developed on a diet exclusively vegetable. we do not ask him to grant more. if man is as well off on vegetable food as without it, we have moral reasons of so much weight to place against animal food, as, when duly considered, will be, by all candid persons, sufficient to lead to its rejection. true, we do not believe, with dr. s.--at least i do not--that "whether a diet purely vegetable, or one comprehending both animal and vegetable food, would be most conducive to health, longevity, and intellectual, moral, and physical development, is a question only to be determined by a long course of experiments, made by various individuals in equal health, and placed, in all other respects, under as nearly similar circumstances as practicable." i believe this course of experiment does not remain _to be_ made, but that it has been made, most fully, during the last four or five thousand years, and that the question is settled in favor--wholly so--of vegetable food. still i do not ask physicians and other medical men to grant more than dr. s. has; it is quite as much as we ought to expect of them. dr. a. l. pierson. dr. pierson, of salem, in massachusetts, a physician and surgeon of considerable eminence, in a lecture some time ago, before the american institute of instruction, observed that "young men who were anxious to avail themselves of the advantages of a liberal education, and were therefore compelled to consult economy, had found out that it was not necessary to pay three or four dollars a week for mere board, when the most vigorous and uniform health may be secured by a diet of mere vegetable food and water." i know not that dr. p. avows himself an advocate for the exclusive use of vegetable food, but if what i have quoted is not enough to satisfy us in regard to his opinion of its safety, and its full power to develop body and mind, i know not what would be. if the most vigorous and uniform health can be secured on vegetable food, what individual in the world--in view of the moral considerations at least--would ever resort to the carcasses of animals? statement of dr. c. byington, of philadelphia. a physician of some eminence, residing in philadelphia, has been heard to say that it was his decided opinion that mankind would live longest, and be healthiest and happiest, on mere bread and water. i may add here, that there was every evidence but one that he was sincere in this statement, although i do not fully accord with him, believing that the best health requires variety of food--not, indeed, at the same meal, but at different ones. the exception i make in regard to his sincerity, is in reference to the fact, that while he professed to believe a bread and vegetable diet to be best for mankind, he did not adopt it. testimony of a physician in new york. in the work entitled "hints to a fashionable lady," by a physician--his name not given--we find the following testimony: "young persons invariably do best on simple but moderately nutritious fare. too large a proportion of animal food and fatty substances are pernicious to the complexion. on the contrary, a diet which is principally vegetable, with the luxuries of the dairy (not butter, surely, for that is elsewhere prohibited), is most advantageous. nowhere are finer complexions to be found than in those parts of england, scotland, and ireland, where the living is almost exclusively vegetable. "those who subsist entirely on vegetable food have seldom, if ever, a constantly bad breath, or an offensive perspiration. it has been ascertained that the teeth are uniformly best in those countries where least animal food is used." the female's cyclopedia. from a fugitive volume, entitled "the female's cyclopedia," i have concluded to make the following extract, because i have reason to believe the writer to have been a physician: "animal food certainly gives most strength; but its stimulancy excites fever, and produces plethora and its consequences. the system is sooner worn out by a repetition of its stimuli, and those who indulge greatly in such diet are more likely to be carried off early by inflammatory diseases; or if, by judicious exercise, they qualify its effects, they yet acquire such an accumulation of putrescent fluids as becomes the foundation for the most inveterate chronic diseases in after age. "the most valuable state of the mind, however, appears to be connected with somewhat less of firmness and vigor of body. vegetable aliment, as never over-distending the vessels or loading the system, does not interrupt the stronger emotions of the mind; while the heat, fullness, and weight of animal food, are inimical to its vigorous exertion. temperance, therefore, does not so much consist in the quantity--since the appetite will regulate that--as in the quality; namely, in a large proportion of vegetable aliment." dr. van cooth. dr. van cooth, a learned european writer--i believe a hollander--has recently maintained, incidentally, in a learned medical dissertation, that the great body of the ancient egyptians and persians "confined themselves to a vegetable diet." to be sure, dr. v. does not seem to be a vegetable eater himself, but the friends of the latter system are not the less indebted to him for the concession. the physical and moral superiority of those vegetable eating nations, in the days of their glory, are well known; and every intelligent reader of history, and honest inquirer after truth, will make his own inferences from the facts which i have mentioned. dr. william beaumont. the work of this gentleman, entitled "experiments and observations on the gastric juice, and the physiology of digestion," is well known--at least to the medical community. the following are some of the conclusions to which his experiments conducted him: "solid aliment, thoroughly masticated, is far more salutary than soups, broths, etc. "fat meats, butter, and oily substances of every kind, are difficult of digestion, offensive to the stomach, and tend to derange that organ and induce disease. "spices, pepper, stimulating and heating condiments of every kind, retard digestion and injure the stomach. "coffee and tea debilitate the stomach and impair digestion. "simple water is the only fluid called for by the wants of the economy; the artificial drinks are all more or less injurious--some more so than others; but none can claim exemption from the general charge." if it should be said that this testimony of dr. beaumont is by no means directly in favor of a diet exclusively vegetable. i admit it. but he certainly goes very far toward conceding every thing which i claim, when he says that "fat meats, butter, and oily substances of every kind, are difficult of digestion, offensive to the stomach, and tend to derange that organ and induce disease;" and especially when he speaks so highly of farinaceous substances and good fruits. pray, what animal food can be eaten which does not contain, at least, a small quantity of oil? and if this oil tends to induce disease, and farinaceous food does not, why should not animal food be excluded? sir everard home. this distinguished philosopher and medical gentleman, though, like many others, he insisted that vegetable food did not produce full muscular development, yet admitted the natural character of man to be that of a vegetable eater, in the following, or nearly the following, terms: "in the history of man--in the bible--we are told that dominion over the animal world was bestowed upon him at his creation; but the divine permission to indulge in animal food was not given till after the flood. the observations i have to make accord strongly with this tradition; for, while mankind remained in a state of innocence, there is every ground to believe that their only food was the produce of the vegetable kingdom." dr. jennings. dr. jennings is the author of a work published at oberlin, ohio, in , entitled "medical reform." in this volume, at page , we find the following facts and statements. the author is comparing the effects of animal food on the human system with those of alcohol, from which we learn his views concerning the former: "position i.--animal food, in common with alcohol, creates a feverish diathesis, evidences of which are-- . an impaired state of the respiratory function. . the pulse is rendered more frequent and irregular, both by alcohol and meat. . a feverish heat is generated in the system, and persons are made more thirsty, by the use of both these substances. . both substances equally induce what is called the digestive fever. "position ii.--alcoholic drinks lay the foundation for occasional disturbances in the system, of different kinds and grades, as bilious bowel affections, etc., and so do flesh meats. in the production of colds, animal food is far the most efficient. "position iii.--animal food tends, quite as strongly as the moderate use of alcoholic liquors, to weaken and disturb the balance of action between the secerning and excerning systems of vessels, by which some persons become leaner and others fleshier than they should be. "position iv.--with about equal potency alcohol and flesh meats weaken the force of the capillaries of the system, on which healthy action so much depends. "position v.--a flesh diet, in common with the use of strong drink, impairs the tone of the nutritive apparatus, by which its ability to work up raw material and manufacture it into sound, well finished vital fabric, is diminished, and of course the appetite or call for food is satisfied with a less quantity of the raw material. this fact has given rise to the opinion that animal food contains more nutriment than vegetable. "position vi.--the total abandonment of an habitual use of animal food is attended with all the perplexing, uncomfortable, and distressing difficulties that follow the giving up of an habitual use of strong drink. a change from one kind of simple nutriment to another has no such effect. it is only when the constant use of some stimulating substance is abandoned that such difficulties are experienced." dr. jarvis. this gentleman, in his "practical physiology," at page , has the following thoughts: "some have contended that man was designed to eat only of the fruits and vegetables of the earth; while others maintain, with equal confidence, that he should add to these the flesh of beasts. there are many individuals, both in this and other countries, who confine themselves to vegetable diet. they believe they enjoy better health, and maintain greater strength of body and mind, than those who live on a mixed diet. the experiment has not been tried on a sufficiently extensive range to determine its value. it has not proved a failure, nor has it demonstrated, to the satisfaction of all, that flesh is injurious."[ ] dr. ticknor. "from the fact," says this author, "that animal food is proper and necessary for health in polar regions, and that a vegetable diet is equally proper and necessary in the torrid zone, we may conclude that in winter, in our own climate, an animal diet is the best; while vegetables are more conducive to health in the summer season." it would not be difficult to prove, from the very concessions of dr. t., that vegetable food is better adapted to health, in _general_, than animal; but i forbear to do so, in this place. the subject will be fully discussed in the concluding chapter. dr. coles. the author of a small volume recently published at boston, entitled the "philosophy of health; or, health without medicine," is more decided in his views on diet than any late writer i have seen, except dr. jennings and o. s. fowler. he says, at page : "man, in his original, holy state, was provided for from the vegetables of that happy garden which was given him to prune. this was the creator's original plan; * * * * the eating of flesh was one of the consequences of the fall. living on vegetable food is undoubtedly the most natural and healthy method of subsistence." again, at page --"the objections, then, against meat-eating are threefold--intellectual, moral, and physical. its tendency is to check intellectual activity, to depreciate moral sentiment, and to derange the fluids of the body." dr. shew. this active physician is zealously devoted to the propagation of hydropathy. he uses no medicine in the management of disease--nothing at all but water. to this, however, he adds great attention to diet. in his journal,[ ] and elsewhere, he is a zealous and able advocate of the vegetable system, preferring it himself, and recommending it to his patients and followers. dr. shew's opinion, in this particular, is entitled to the more weight from the fact of his having been very familiar with disease and diet, both in the old world and the new. he has been twice to germany; and has spent much time at graefenberg, with priessnitz, the founder of the system which he so zealously defends and practices, and so strongly advocates. dr. morrill. dr. c. morrill, in a recent work entitled, "physiology of woman, and her diseases," says much in favor of an exclusively vegetable diet in some of the diseases of woman; and among other things, makes the following general remarks: "even by those who labor (referring here to the healthy), meat should be taken moderately, and but once a day. the sedentary, generally, do not need it." dr. bell. this gentleman's testimony has been given elsewhere. i only subjoin the following: "by far the greater number of the inhabitants of the earth have used, in all ages, and continue to use, at this time, vegetable aliment alone." dr. bradley. dr. d. b. bradley, the distinguished missionary at bangkok, in siam, though not exactly a vegetable eater, is favorably disposed to the vegetable system. he has read graham and myself with great care, and is an anxious inquirer after all truth. dr. stephenson. dr. chauncy stephenson, of chesterfield, massachusetts, in what he calls his "new system of medicine," commends to all his readers, for their sustenance, "pure air, a proper temperature, good vegetable food, and pure cold water." and lest he should be misunderstood, he immediately adds--"the best articles of food for general use are good, well-baked cold bread, made of rye and indian corn, wheat or barley meal; rice, good ripe fruits of all kinds, both fresh and dried, and a proper proportion of good roots, such as potatoes, parsneps, turnips, onions, etc." even milk he regards as a questionable food for adults or middle aged persons. again, he says: "animal food, in general, digests sooner than most kinds of vegetables; and not being so much in accordance with man's nature, constitution, and moral character, it is very liable, finally, to generate disease, inflammation, or fever, even when it is not taken to excess." he closes by advising all persons to content themselves with "pure vegetable food;" and that in the least quantity compatible with good health. dr. j. burdell, a distinguished dentist of new york, has long been a vegetable eater, and a zealous defender of the faith (in this particular) which he professes. dr. thomas smethurst, in a work entitled hydrotherapia, says, "children thrive best upon a simple, moderately nourishing vegetable diet." and if children thus thrive the best, why not adults? dr. schlemmer. dr. c. v. schlemmer, a german by birth, but now an adopted son of old england, in giving an account of the diet of himself, his three sons of eleven, ten, and four years of age, with their tutor, observes: "raw peas, beans, and fruit are our food: our teeth are our mills; the stomach is the kitchen." and all of them, as he affirms, enjoy the best of health. for himself, as he says, he has practiced in this way six years. dr. curtis, and others. dr. curtis, a distinguished botanic physician of ohio, with several other physicians, both of the old and the new school, whom i have not named, do not hesitate to regard a pure vegetable diet, in the abstract, as by far the best for all mankind, both in health and disease. dr. porter, of waltham, for example, when i meet him, always concedes that a well-selected vegetable diet is superior to every other. he has repeatedly told me of an experiment he made, of three months, on mere bread and water. never, says he, was i more vigorous in body and mind, than at the end of this experiment. but the reader well knows that i am not an advocate of a diet of mere bread and water. i regard fruits, or fruit juices--unfermented--almost as necessary, to adults, as bread. prof. c. u. shepard. the reputation of this gentleman, in the scientific world, is so well known, that no apology can be necessary for inserting his testimony. as a chemist, he is second to very few, if any, men in this country. the following are his remarks: "start not back at the idea of subsisting upon the potato alone, ye who think it necessary to load your tables with all the dainty viands of the market--with fish, flesh, and fowl, seasoned with oil and spices, and eaten, perhaps, with wines;--start not back, i say, with disgust, until you are able to display in your own pampered persons a firmer muscle, a more beau-ideal outline, and a healthier red than the potato-fed peasantry of ireland and scotland once showed you, as you passed by their cabin doors! "no; the chemical physiologist will tell you that the well ripened potato, when properly cooked, contains every element that man requires for nutrition; and in the best proportion in which they are found in any plant whatever. there is the abounding supply of starch for enabling him to maintain the process of breathing, and for generating the necessary warmth of body; there is the nitrogen for contributing to the growth and renovation of organs; the lime and phosphorus for the bones; and all the salts which a healthy circulation demands. in fine, the potato may well be called the universal plant." blackwood, in his magazine. "chemistry," says blackwood's magazine, "has already told us many remarkable things in regard to the vegetable food we eat--that it contains, for example, a certain per centage of the actual fat and lean we consume in our beef, or mutton, or pork--and, therefore, that he who lives on vegetable food may be as strong as the man who lives on animal food, because both in reality feed on the same things, in a somewhat different form." there is this difference, however, that in the one case--that is, in the use of the vegetables which contain the elements referred to--we save the trouble of running it through the body of the living animal, and losing seven eighths of it, as we do, practically in the process; whereas in the other we do not. we also save ourselves the necessity of training the young and the old to scenes of butchery and blood. prof. johnston. this gentleman, in a recent edition of his "elements of agricultural chemistry and geology," tells us that from experiments made in the laboratory of the agricultural association of scotland, wheat and oats, when analyzed, contain of nutritious properties the following proportion: musc. matter. fat. starch. wheat, pounds, pounds, pounds. oats, " " " thus oats, and even wheat, are quite rich in that which forms muscular matter in the human body. simeon collins, of westfield, mass. this gentleman, in his fifty-first year, states that having been for several years afflicted with a severe cough, which he supposed bordered upon consumption, he "discontinued the use of flesh meat, fish, fowl, butter, gravy, tea, and coffee, and made use of a plain vegetable diet." "my bread," says he, "is made of unbolted wheat meal; my drink is pure cold water; my bed, for winter and summer, is made of the everlasting flower; and my health is, and ever has been, perfect, since i got fairly cleansed from the filthiness of flesh meat, and other pernicious articles of diet in common use. "my business requires a great degree of activity, and i can truly say that i am a stranger to weariness or languor. at the time of entering upon this system, i had a wife and five children, the youngest eight years of age;--they all soon entered upon the same course of living with myself, and soon were all benefited in health. i have now six children--the youngest fifteen months old, and as happy as a lark. previous to the time of our adopting the present system of living, my expenses for medicine and physicians would range from $ to $ a year--for the last four years it has been nothing worth naming." rev. joseph emerson. mr. emerson was a teacher of eminence, known throughout the united states, but particularly so in massachusetts and connecticut. he died in the latter state, in , aged about fifty-five. he had long been a miserable dyspeptic, but was probably kept alive amid certain strange violations of physical law, such as studying hard till midnight, for example, for many years, by his great care in regard to his diet. mrs. banister, late miss z. p. grant (the associate, at ipswich, of miss lyon, who died recently at south hadley, who was his pupil), thus speaks of his rigid habits: "he not only uniformly rejected whatever food he had decided to be injurious to him, but whatever he deemed necessary for his food or drink, was always taken, whether at home or abroad. as his diet, for several years, consisted generally, either of bread and milk, or of bread and butter, what solid food he wanted could be supplied at any table."[ ] it is also testified of him, by his brother, prof. emerson, of andover, that "for more than thirty years he adopted the practice of eating but one kind at a meal." if i do not misremember, for i knew him well, he was in favor of banishing flesh and fish, and substituting milk and fruits in their stead, on bible ground.--i refer here to the divine arrangement in the first chapter of genesis; and which has never, that i am aware, been altered. tak sisson. tak sisson, as he was called, was a slave in the family of a man in rhode island, before and during the revolution. from early childhood he could never be prevailed on to eat any flesh or fish, but he subsisted on vegetable food and milk; neither could he be persuaded to eat high seasoned food of any kind. when he was a child, his parents used to scold him severely, and threaten to whip him because he refused to eat flesh. they said to him (as i have been told a thousand times), that if he did not eat meat he would never be good for any thing, but would always be a poor, puny creature. but tak persevered in his vegetable and unstimulating diet, and, to the surprise of all, grew fast, and his body was finely developed and athletic. he was very stout and robust, and altogether the most vigorous and dexterous of any of the family. he finally became more than six feet high, and every way well proportioned, and remarkable for his agility and strength. he was so uncommonly shrewd, bright, strong, and active, that he became notorious for his shrewdness, and for his feats of strength and agility. indeed, he was so full of his playful mischief as greatly to annoy his overseer. during the revolutionary war it became an object to take gen. prescott. a door was to be forced where he was quartered and sleeping, and tak was selected for the work. having taken his lesson from the american officer, he proceeded to the door, plunged his thick head against it, burst it open, roused gen. p., like a tiger sprung upon him, seized him in his brawny arms, and in a low, stern voice, said, "one word, and you are a dead man." then hastily snatching the general's cloak and wrapping it round him, at the same time telling a companion to take care of the rest of his clothes, he took him in his arms, as if a child, and ran with him to a boat which was waiting, and escaped with his prisoner without rousing even the british sentinels. tak lived on his vegetable fare to a very advanced age, and was remarkable, through life, for his activity, strength, and shrewdness. footnotes: [ ] by seed, dr. c. means the farinaceous grains; wheat, corn, rye, etc. [ ] cuvier was not a medical man, but i have classed him with medical men, on account of his profound knowledge of comparative anatomy and physiology. [ ] "unless," as a writer in the graham journal very justly observes, "these latter indulge, habitually and freely, in the use of intoxicating substances." [ ] such was gen. elliot, so distinguished at the famous siege of gibraltar. such, too, was mr. shillitoe, of whom honorable mention will be made in another place;--besides many more. [ ] so he thinks, but i think otherwise. animal food, as i have shown elsewhere, is not so nutritious as some of the farinaceous vegetables. [ ] dr. j. here overlooks one important fact, viz., that the testimony of all those who have tried the exclusive use of vegetable food is _positive_ in its nature; while that of others, who have not tried it, is, and necessarily must be, negative. [ ] the water-cure journal. [ ] an aged lady, of dedham--a pillar in every good cause--has, for twelve or fifteen years, carried abroad with her, when traveling, some plain bread and apples; and no entreaties will prevail with her, at home or abroad, to eat luxuries. chapter vi. testimony of philosophers and other eminent men. general remarks.--testimony of plautus.--plutarch.--porphyry.--lord bacon.--sir william temple.--cicero.--cyrus the great.--gassendi.--prof. hitchcock.--lord kaims.--dr. thomas dick.--prof. bush.--thomas shillitoe.--alexander pope.--sir richard phillips.--sir isaac newton.--the abbé gallani.--homer.--dr. franklin.--mr. newton.--o. s. fowler.--rev. mr. johnston.--john h. chandler.--rev. j. caswell.--mr. chinn.--father sewall.--magliabecchi.--oberlin and swartz.--james haughton.--john bailies.--francis hupazoli.--prof. ferguson.--howard, the philanthropist.--gen. elliot.--encyclopedia americana.--thomas bell, of london.--linnæus, the naturalist.--shelley, the poet.--rev. mr. rich.--rev. john wesley.--lamartine. general remarks. this chapter might have been much more extended than it is. i might have mentioned, for example, the cases of daniel and his three brethren, at the court of the babylonian monarch, who certainly maintained their health--if they did not even improve it--by vegetable food, and by a form of it, too, which has by many been considered rather doubtful. i might have mentioned the case of paul,[ ] who, though he occasionally appears to have eaten flesh, said, expressly, that he would abstain from it while the world stood, where a great moral end was to be gained; and no one can suppose he would have done so, had he feared any injury would thereby result to his constitution of body or mind. the case of william penn, if i remember rightly what he says in his "no cross no crown," would have been in point. jefferson, the third president of the united states, was, according to his own story, almost a vegetable eater, during the whole of his long life. he says he abstained principally from animal food; using it, if he used it at all, only as a condiment for his vegetables. and does any one, who has read his remarks, doubt that his "convictions" were in favor of the exclusive use of vegetable food? however, to prevent the volume from much exceeding the limits originally assigned it, i will be satisfied--and i hope the public will--with the following selections of testimonies, ancient and modern; some of more, some of less importance; but all of them, as it appears to me, worthy of being collected and incorporated into a volume like this, and faithfully and carefully examined. plautus. plautus, a distinguished dramatic roman writer, who flourished about two thousand years ago, gives the following remarkable testimony against the use of animal food, and of course in favor of the salubrity of vegetables; addressed, indeed, to his own countrymen and times, but scarcely less applicable to our own: "you apply the term wild to lions, panthers, and serpents; yet, in your own savage slaughters, you surpass them in ferocity; for the blood shed by them is a matter of necessity, and requisite for their subsistence. "but, that man is not, by nature, destined to devour animal food, is evident from the construction of the human frame, which bears no resemblance to wild beasts or birds of prey. man is not provided with claws or talons, with sharpness of fang or tusk, so well adapted to tear and lacerate; nor is his stomach so well braced and muscular, nor his animal spirits so warm, as to enable him to digest this solid mass of animal flesh. on the contrary, nature has made his teeth smooth, his mouth narrow, and his tongue soft; and has contrived, by the slowness of his digestion, to divert him from devouring a species of food so ill adapted to his frame and constitution. but, if you still maintain that such is your natural mode of subsistence, then follow nature in your mode of killing your prey, and employ neither knife, hammer, nor hatchet--but, like wolves, bears, and lions, seize an ox with your teeth, grasp a boar round the body, or tear asunder a lamb or a hare, and, like the savage tribe, devour them still panting in the agonies of death. "we carry our luxury still farther, by the variety of sauces and seasonings which we add to our beastly banquets--mixing together oil, wine, honey, pickles, vinegar, and syrian and arabian ointments and perfumes, as if we intended to bury and embalm the carcasses on which we feed. the difficulty of digesting such a mass of matter, reduced in our stomachs to a state of liquefaction and putrefaction, is the source of endless disorders in the human frame. "first of all, the wild, mischievous animals were selected for food; and then the birds and fishes were dragged to slaughter; next, the human appetite directed itself against the laborious ox, the useful and fleece-bearing sheep, and the cock, the guardian of the house. at last, by this preparatory discipline, man became matured for human massacres, slaughters, and wars." plutarch. "it is best to accustom ourselves to eat no flesh at all, for the earth affords plenty enough of things not only fit for nourishment, but for enjoyment and delight; some of which may be eaten without much preparation, and others may be made pleasant by adding divers other things to them. "you ask me," continues plutarch, "'for what reason pythagoras abstained from eating the flesh of brutes?' for my part, i am astonished to think, on the contrary, what appetite first induced man to taste of a dead carcass; or what motive could suggest the notion of nourishing himself with the flesh of animals which he saw, the moment before, bleating, bellowing, walking, and looking around them. how could he bear to see an impotent and defenceless creature slaughtered, skinned, and cut up for food? how could he endure the sight of the convulsed limbs and muscles? how bear the smell arising from the dissection? whence happened it that he was not disgusted and struck with horror when he came to handle the bleeding flesh, and clear away the clotted blood and humors from the wounds? "we should therefore rather wonder at the conduct of those who first indulged themselves in this horrible repast, than at such as have humanely abstained from it." porphyry, of tyre. porphyry, of tyre, lived about the middle of the third century, and wrote a book on abstinence from animal food. this book was addressed to an individual who had once followed the vegetable system, but had afterward relinquished it. the following is an extract from it: "you owned, when you lived among us, that a vegetable diet was preferable to animal food, both for preserving the health and for facilitating the study of philosophy; and now, since you have eat flesh, your own experience must convince you that what you then confessed was true. it was not from those who lived on vegetables that robbers or murderers, sycophants or tyrants, have proceeded; but from _flesh-eaters_. the necessaries of life are few and easily acquired, without violating justice, liberty, health, or peace of mind; whereas luxury obliges those vulgar souls who take delight in it to covet riches, to give up their liberty, to sell justice, to misspend their time, to ruin their health and to renounce the joy of an upright conscience." he takes pains to persuade men of the truth of the two following propositions: st. "that a conquest over the appetites and passions will greatly contribute to preserve health and to remove distempers. d. "that a simple vegetable food, being easily procured and easily digested, is a mighty help toward obtaining this conquest over ourselves." to prove the first proposition, he appeals to experience, and proves that many of his acquaintance who had disengaged themselves from the care of amassing riches, and turning their thoughts to spiritual subjects, had got rid entirely of their bodily distempers. in confirmation of the second proposition, he argues in the following manner: "give me a man who considers, seriously, what he is, whence he came, and whither he must go, and from these considerations resolves not to be led astray nor governed by his passions; and let such a man tell me whether a rich animal diet is more easily procured or incites less to irregular passions and appetites than a light vegetable diet! but if neither he, nor a physician, nor indeed any reasonable man whatsoever, dares to affirm this, why do we oppress ourselves with animal food, and why do we not, together with luxury and flesh meat, throw off the incumbrances and snares which attend them?" lord bacon. lord bacon, in his treatise on life and death, says, "it seems to be approved by experience, that a spare and almost a pythagorean diet, such as is prescribed by the strictest monastic life, or practiced by hermits, is most favorable to long life." sir william temple. "the patriarchs' abodes were not in cities, but in open countries and fields. their lives were pastoral, and employed in some sorts of agriculture. they were of the same race, to which their marriages were generally confined. their diet was simple, as that of the ancients is generally represented. among them flesh and wine were seldom used, except at sacrifices at solemn feasts. "the brachmans, among the old indians, were all of the same races, lived in fields and in woods, after the course of their studies was ended, and fed only upon rice, milk, and herbs. "the brazilians, when first discovered, lived the most natural, original lives of mankind, so frequently described in ancient countries, before laws, or property, or arts made entrance among them; and so their customs may be concluded to have been yet more simple than either of the other two. they lived without business or labor, further than for their necessary food, by gathering fruits, herbs, and plants. they knew no other drink but water; were not tempted to eat or drink beyond common appetite and thirst; were not troubled with either public or domestic cares, and knew no pleasures but the most simple and natural. "from all these examples and customs, it may probably be concluded that the common ingredients of health and long life are, great temperance, open air, easy labor, little care, simplicity of diet--rather fruits and plants than flesh, which easier corrupts--and water, which preserves the radical moisture without too much increasing the radical heat. whereas sickness, decay, and death proceed commonly from the one preying too fast upon the other, and at length wholly extinguishing it." cicero. this eminent man sometimes, if not usually, confined himself to vegetable food. of this we have evidence, in his complaints about the refinements of cookery--that they were continually tempting him to excess, etc. he says, that after having withstood all the temptations that the noblest lampreys and oysters could throw in his way, he was at last overpowered by paltry beets and mallows. a victory, by the way, which, in the case of the eater of plain food, is very often achieved. cyrus the great. this distinguished warrior was brought up, like the inferior persians, on bread, cresses, and water; and, notwithstanding the temptations of a luxurious and voluptuous court, he rigorously adhered to his simple diet. nay, he even carried his simple habits nearly through life with him; and it was not till he had completely established one of the largest and most powerful empires of antiquity that he began to yield to the luxuries of the times. had he pursued his steady course of temperance through life, the historian, instead of recording his death at only seventy, might have told us that he died at a hundred or a hundred and fifty. peter gassendi. two hundred and twenty years ago, peter gassendi, a famous french philosopher--and by the way, one of the most learned men of his time--wrote a long epistle to van helmont, a dutch chemist, on the question whether the teeth of mankind indicate that they are naturally flesh-eaters. in this epistle, too long for insertion here,[ ] gassendi maintains, with great ingenuity, that the human teeth were not made for flesh. he does not evade any of the facts in the case, but meets them all fairly and discusses them freely. and after having gone through with all parts of the argument, and answered every other conceivable objection, he thus concludes: "and here i feel that it may be objected to me: why, then, do you not, yourself, abstain from flesh and feed only on fruits and vegetables? i must plead the force of habit, for my excuse. in persons of mature age nature appears to be so wholly changed, that this artificial habit cannot be renounced without some detriment. but i confess that if i were wise, and relinquishing the use of flesh, should gradually accustom myself to the gifts of the kind earth, i have little doubt that i should enjoy more regular health, and acquire greater activity of mind. for truly our numerous diseases, and the dullness of our faculties, seem principally produced in this way, that flesh, or heavy, and, as i may say, too substantial food, overloads the stomach, is oppressive to the whole body, and generates a substance too dense, and spirits too obtuse. in a word, it is a yarn too coarse to be interwoven with the threads of man's nature." i know how it strikes many when they find such men as gassendi, admitting the doctrines for which i contend, in theory, and even strenuously defending them, and yet setting them at naught in practice. surely, say they, such persons cannot be sincere. for myself, however, i draw a very different conclusion. their conduct is perfectly in harmony with that of the theoretic friends of cold water, plain dress, and abstemiousness in general. they are compelled to admit the truth; but it is so much against their habits, as in the case of gassendi, besides being still more strongly opposed to their lusts and appetites, that they cannot, or rather, will not conform to what they believe, in their daily practice. their testimony, to me, is the strongest that can be obtained, because they testify against themselves, and in spite of themselves. prof. hitchcock. this gentleman, a distinguished professor in amherst college, is the author of a work, entitled "dyspepsia forestalled and resisted," which has been read by many, and execrated by not a few of those who are so wedded to their lusts as to be unwilling to be told of their errors. i am not aware that professor h. has any where, in his writings, urged a diet exclusively vegetable, for all classes of the community, although i believe he does not hesitate to urge it on all students; and one might almost infer, from his works of various kinds, that if he is not already a believer in the doctrines of its universal superiority to a mixed diet, he is not very far from it. in a sermon of his, in the national preacher, for november, , he calls a diet exclusively vegetable, a "proper course of living." i propose to add here a few anecdotes of his, which i know not how to find elsewhere. "pythagoras restricted himself to vegetable food altogether, his dinner being bread, honey, and water; and he lived upward of eighty years. matthew (st. matthew, i suppose he means), according to clement, lived upon vegetable diet. galen, one of the most distinguished of the ancient physicians, lived one hundred and forty years, and composed between seven and eight hundred essays on medical and philosophical subjects; and he was always, after the age of twenty-eight, extremely sparing in the quantity of his food. the cardinal de salis, archbishop of seville, who lived one hundred and ten years, was invariably sparing in his diet. one lawrence, an englishman, by temperance and labor lived one hundred and forty years; and one kentigern, who never tasted spirits or wine, and slept on the ground and labored hard, died at the age of one hundred and eighty-five. henry jenkins, of yorkshire, who died at the age of one hundred and sixty-nine, was a poor fisherman, as long as he could follow this pursuit; and ultimately he became a beggar, living on the coarsest and most sparing diet. old parr, who died at the age of one hundred and fifty-three, was a farmer, of extremely abstemious habits, his diet being solely milk, cheese, coarse bread, small beer, and whey. at the age of one hundred and twenty he married a second wife by whom he had a child. but being taken to court, as a great curiosity, in his one hundred and fifty-second year, he very soon died--as the physicians decidedly testified, after dissection, in consequence of a change from a parsimonious to a plentiful diet. henry francisco, of this country, who lived to about one hundred and forty, was, except for a certain period, remarkably abstemious, eating but little, and particularly abstaining almost entirely from animal food; his favorite articles being tea, bread and butter, and baked apples. mr. ephraim pratt, of shutesbury, mass., who died at the age of one hundred and seventeen years, lived very much upon milk, and that in small quantity; and his son, michael pratt, attained to the age of one hundred and three, by similar means." speaking, in another place, of a milk diet, professor h. observes, that "a diet chiefly of milk produces a most happy serenity, vigor, and cheerfulness of mind--very different from the gloomy, crabbed, and irritable temper, and foggy intellect, of the man who devours flesh, fish, and fowl, with ravenous appetite, and adds puddings, pies, and cakes to the load." lord kaims. henry home, otherwise called lord kaims, the author of the "elements of criticism," and of "six sketches on the history of man," has, in the latter work, written eighty years ago, the following statements respecting the inhabitants of the torrid zone: "we have no evidence that either the hunter or shepherd state were ever known there. the inhabitants at present subsist upon vegetable food, and probably did so from the beginning." in speaking of particular nations or tribes of this zone, he tells us that "the inhabitants of biledulgerid and the desert of sahara, have but two meals a day--one in the morning and one in the evening;" and "being temperate," he adds, "and strangers to the diseases of luxury and idleness, they generally live to a great age."[ ] sixty, with them, is the prime of life, as thirty is in europe. "some of the inland tribes of africa," he says, "make but one meal a day, which is in the evening." and yet "their diet is plain, consisting mostly of rice, fruits, and roots. an inhabitant of madagascar will travel two or three days without any other food than a sugar-cane." so also, he might have added, will the arab travel many days, and at almost incredible speed, with nothing but a little gum-arabic; and the peruvians and other inhabitants of south america, with a little parched corn. but i have one more extract from lord kaims: "the island of otaheite is healthy, the people tall and well made; and by temperance--vegetables and fish being their chief nourishment--they live to a good old age, with scarcely an ailment. there is no such thing known among them as rotten teeth; the very smell of wine or spirits is disagreeable; and they never deal in tobacco or spiceries. in many places indian corn is the chief nourishment, which every man plants for himself." dr. thomas dick. dr. dick, author of the "philosophy of religion," and several other works deservedly popular, gives this remarkable testimony: "to take the life of any sensitive being, and to feed on its flesh, appears incompatible with a state of innocence, and therefore no such grant was given to adam in paradise, nor to the antediluvians. it appears to have been a grant suited only to the degraded state of man, after the deluge; and it is probable that, as he advances in the scale of moral perfection in the future ages of the world, the use of animal food will be gradually laid aside, and he will return again to the productions of the vegetable kingdom, as the original food of man--as that which is best suited to the rank of rational and moral intelligence. and perhaps it may have an influence, in combination with other favorable circumstances, in promoting health and longevity." professor george bush. professor bush, a writer of some eminence, in his "notes on genesis," while speaking of the permission to man in regard to food, in genesis i. , has the following language: "it is not perhaps to be understood, from the use of the word _give_, that a _permission_ was now granted to man of using that for food which it would have been unlawful for him to use without that permission; for, by the very constitution of his being, he was made to be sustained by that food which was most congenial to his animal economy; and this it must have been lawful for him to employ, unless self-destruction had been his duty. the true import of the phrase, therefore, doubtless is, that god had _appointed_, _constituted_, _ordained_ this, as the staple article of man's diet. he had formed him with a nature to which a vegetable aliment was better suited than any other. it cannot perhaps be inferred from this language that the use of flesh-meat was absolutely forbidden; but it clearly implies that the fruits of the field were the diet most adapted to the constitution which the creator had given." thomas shillitoe. mr. shillitoe was a distinguished member of the society of friends, at tottenham, near london. the first twenty-five years of his life were spent in feeble health, made worse by high living. this high living was continued about twenty years longer, when, finding himself fast failing, he yielded to the advice of a medical friend, and abandoned all drinks but water, and all food but the plainest kinds, by which means he so restored his constitution that he lived to be nearly ninety years of age; and at eighty could walk with ease from tottenham to london, six miles, and back again. the following is a brief account of this distinguished man, when at the age of eighty, and nearly in his own words: it is now nearly thirty years since i ate fish, flesh, or fowl, or took fermented liquor of any kind whatsoever. i find, from continued experience, that abstinence is the best medicine. i don't meddle with fermented liquors of any kind, even as medicine. i find i am capable of doing better without them than when i was in the daily use of them. "one way in which i was favored to experience help in my willingness to abandon all these things, arose from the effect my abstinence had on my natural temper. my natural disposition is very irritable. i am persuaded that ardent spirits and high living have more or less effect in tending to raise into action those evil propensities which, if given way to, war against the soul, and render us displeasing to almighty god." alexander pope. pope, the poet, ascribes all the bad passions and diseases of the human race to their subsisting on the flesh, blood, and miseries of animals. "nothing," he says, "can be more shocking and horrid than one of our kitchens, sprinkled with blood, and abounding with the cries of creatures expiring, or with the limbs of dead animals scattered or hung up here and there. it gives one an image of a giant's den in romance, bestrewed with the scattered heads and mangled limbs of those who were slain by his cruelty." sir richard phillips. sir richard phillips, in his "million of facts," says that "the mixed and fanciful diet of man is considered as the cause of numerous diseases, from which animals are exempt. many diseases have abated with changes of natural diet, and others are virulent in particular countries, arising from peculiarities. the hindoos are considered the freest from disease of any part of the human race. the laborers on the african coast, who go from tribe to tribe to perform the manual labor, and whose strength is wonderful, live entirely on plain rice. the irish, swiss, and gascons, the slaves of europe, feed also on the simplest diet; the former chiefly on potatoes." he states, also, that the diseases of cattle often afflict those who subsist on them. "in ," he observes, "the venetian government, to stop a fatal disease among the people, prohibited the sale of meat, butter, or cheese, on pain of death." sir isaac newton. this distinguished philosopher and mathematician is said to have abstained rigorously, at times, from all but purely vegetable food, and from all drinks but water; and it is also stated that some of his important labors were performed at these seasons of strict temperance. while writing his treatise on optics, it is said he confined himself entirely to bread, with a little sack and water; and i have no doubt that his remarkable equanimity of temper, and that government of his animal appetites, throughout, for which he was so distinguished to the last hour of his life, were owing, in no small degree, to his habits of rigid temperance. the abbe gallani. the abbé gallani ascribes all social crimes to animal destruction--thus, treachery to angling and ensnaring, and murder to hunting and shooting. and he asserts that the man who would kill a sheep, an ox, or any unsuspecting animal, would, but for the law, kill his neighbor. homer. even homer, three thousand years ago, says dr. cheyne, could observe that the homolgians--those pythagoreans, those milk and vegetable eaters--were the longest lived and the honestest of men. dr. benjamin franklin. dr. franklin, in his younger days, often, for some time together, lived exclusively on a vegetable diet, and that, too, in small quantity. during his after life he also observed seasons of abstinence from animal food, or _lents_, as he called them, of considerable length. his food and drink were, moreover, especially in early life, exceedingly simple; his meal often consisting of nothing but a biscuit and a slice of bread, with a bunch of raisins, and perhaps a basin of gruel. now, dr. f. testifies of himself; that he found his progress in science to be in proportion to that clearness of mind and aptitude of conception which can only be produced by total abstinence from animal food. he also derived many other advantages from his abstinence, both physical and moral. mr. newton. this author wrote a work entitled "defence of vegetable regimen." it is often quoted by shelley, the poet, and others. i know nothing of the author or of his works, except through shelley, who gives us some of his views, and informs us that seventeen persons, of all ages, consisting of mr. newton's family and the family of dr. lambe, who is elsewhere mentioned in this work, had, at the time he wrote, lived seven years on a pure vegetable diet, and without the slightest illness. of the seventeen, some of them were infants, and one of them was almost dead with asthma when the experiment was commenced, but was already nearly cured by it; and of the family of mr. n., shelley testifies that they were "the most beautiful and healthy creatures it is possible to conceive"--the girls "perfect models for a sculptor"--and their dispositions "the most gentle and conciliating." the following paragraph is extracted from mr. newton's "defence," and will give us an idea of his sentiments. he was speaking of the fable of prometheus: "making allowance for such transposition of the events of the allegory as time might produce after the important truths were forgotten, the drift of the fable seems to be this: man, at his creation, was endowed with the gift of perpetual youth, that is, he was not formed to be a sickly, suffering creature, as we now see him, but to enjoy health, and to sink by slow degrees into the bosom of his parent earth, without disease or pain. prometheus first taught the use of animal food, and of fire, with which to render it more digestible and pleasing to the taste. jupiter and the rest of the gods, foreseeing the consequences of these inventions, were amused or irritated at the short-sighted devices of the newly-formed creature, and left him to experience the sad effects of them. thirst, the necessary concomitant of a flesh diet, ensued; other drink than water was resorted to, and man forfeited the inestimable gift of health, which he had received from heaven; he became diseased, the partaker of a precarious existence, and no longer descended into his grave slowly." o. s. fowler. o. s. fowler, the distinguished phrenologist, in his work on physiology, devotes nearly one hundred pages to the discussion of the great diet question. he endeavors to show that, in every point of view, a flesh diet--or a diet partaking of flesh, fish, or fowl, in any degree--is inferior to a well-selected vegetable diet; and, as i think, successfully. he finally says: "i wish my own children had never tasted, and would never taste, a mouthful of meat. increased health, efficiency, talents, virtue, and happiness, would undoubtedly be the result. but for the fact that my table is set for others than my own wife and children, it would never be furnished with meat, so strong are my convictions against its utility." i believe that l. n. fowler, the brother and associate of the former, is of the same opinion; but my acquaintance with him is very limited. both the fowlers, with mr. wells, their associate in book-selling, seem anxiously engaged in circulating books which involve the discussion of this great question. rev. mr. johnston. mr. johnston, who for some fifteen or twenty years has been an american missionary in different foreign places--trebizond, smyrna, etc.--is, from conviction, a vegetable eater. the author holds in his possession several letters from this gentleman, on the subject of health, from which, but for want of room, he would be glad to make numerous extracts. he once sent, or caused to be sent, to him, at trebizond, a barrel of choice american apples, for which the missionary, amid numerous eastern luxuries, was almost starving. happy would it be for many other american and british missionaries, if they had the same simple taste and natural appetite. john h. chandler. this young man has been for eight or ten years in the employ of the baptist foreign missionary board, and is located at bangkok, in siam. for several years before he left this country he was a vegetable eater, sometimes subsisting on mere fruit for one or two of his daily meals. and yet, as a mechanic, his labor was hard--sometimes severe. since he has been in siam he has continued his reformed habits, as appears from his letters and from reports. the last letter i had from him was dated june , . the following are extracts from it: "i experienced the same trials (that is, from others) on my arrival in burmah, in regard to vegetable diet, that i did in the united states. this i did not expect, and was not prepared for it. through the blessing of god we were enabled to endure, and have persevered until now. "myself and wife are more deeply convinced than ever that vegetable diet is the best adapted to sustain health. i cannot say that we have been much more free from sickness than our associates; but one thing we can say--we have been equally well off, and our expenses have been much less." after going on to say how much his family--himself and wife--saved by their plain living, viz., an average of about one dollar a week, he makes additional remarks, of which i will only quote the following: "my labors, being mostly mechanical, are far more fatiguing than those of my brethren; and i do not think any of them could endure a greater amount of labor than i do." it deserves to be noticed, in this connection, that mr. chandler has slender muscles, and would by no means be expected to accomplish as much as many men of greater vigor; and yet we have reason to believe that he performs as much labor as any man in the service of the board. rev. jesse caswell. mr. caswell went out to india about thirteen years ago, a dyspeptic, and yet perhaps somewhat better than while engaged in his studies at andover. for several years after his arrival he suffered much from sickness, like his fellow-laborers. his station was bangkok. he was an american missionary, sent out by the american board, as it is called, of boston. about six years ago he wrote me for information on the subject of health. he had read my works, and those of mr. graham, and seemed not only convinced of the general importance of studying the science of human life, but of the superiority of a well selected vegetable diet, especially at the east. he was also greatly anxious that missionaries should be early taught what he had himself learned. the following is one of his first paragraphs: "i feel fully convinced that you are engaged in a work second to few if any of the great enterprises of the day. if there be any class of men standing in special need of correct physiological knowledge, that class consists of missionaries of the cross. what havoc has disease made with this class, and for the most part, as i feel convinced, because, before and after leaving their native land, they live so utterly at variance with the laws of their nature." he then proceeds to say, that the american missionaries copy the example of the english, and that they all eat too much high-seasoned food, and too much flesh and fish; and argues against the practice by adducing facts. the following is one of them: "my siamese teacher, a man about forty years old, says that those who live simply on rice, with a little salt, enjoy better health, and can endure a greater amount of labor, than those who live in any other way. * * * the great body of the siamese use no flesh, except fish. of this they generally eat _a very little_, with their rice." the next year i had another letter from him. he had been sick, but was better, and thought he had learned a great deal, during his sickness, about the best means of preserving health. he had now fully adopted what he chose to call the graham system, and was rejoicing--he and his wife and children--in its benefits. he says, "if a voice from an obscure corner of the earth can do any thing toward encouraging your heart and staying your hands, that voice you shall have." he suggests the propriety of my sending him a copy of "vegetable diet." "i think," says he, "it might do great good." he wished to lend it among his friends. it must suffice to say, that he continued to write me, once or twice a year, as long as he lived. he also insisted strongly on the importance of physiological information among students preparing for the ministry, and especially for missions. he even wrote once or twice to rev. dr. anderson, and solicited attention to the subject. but the board would neither hear to him nor to me, except to speak kind words, for nothing effective was ever done. they even refused a well-written communication on the subject, intended for the missionary herald. let me also say, that as early as march, , he told me that dr. bradley, his associate (now in this country), with his family, were beginning to live on the vegetable system; and added, that one of the sisters of the mission, who was no "grahamite," had told him she thought there was not one third as much flesh used in all the mission families that there was a year before. mr. caswell became exceedingly efficient, over-exerted himself in completing a vocabulary of the siamese language, and in other labors, and died in september last. he was, according to the testimony of dr. bradley, a "_noble man_;" and probably his life and health, and that of his family, were prolonged many years by his improved habits. but his early transgressions--like those of thousands--at length found him out. i allude to his errors in regard to exercise, eating, drinking, sleeping, taking medicine, etc. mr. samuel chinn. this individual has represented the town of marblehead, mass., in the state legislature, and is a man of respectability. he is now, says the "lynn washingtonian," above forty years of age, a strong, healthy man, and, to use his own language, "has neither ache nor pain." for the ten years next preceding our last account from him he had lived on a simple vegetable diet, condemning to slaughter no flocks or herds that "range the valley free," but leaving them to their native, joyous hill-sides and mountains. but mr. chinn, not contented with abstinence from animal food, goes nearly the full length of dr. schlemmer and his sect, and abjures cookery. for four years he subsisted--we believe he does so now--on nothing but unground wheat and fruit. his breakfast, it is said, he uniformly makes of fruit; his other two meals of unground wheat; patronizing neither millers nor cooks. a few years since, being appointed a delegate to a convention in worcester, fifty-eight miles distant, he filled his pocket with wheat, walked there during the day, attended the convention, and the next day walked home again, with comparative ease. father sewall. this venerable man--jotham sewall, of maine, as he styles himself, one of the fathers of that state--is now about ninety years of age, and yet is, what he has long been, an active home missionary. he is a man of giant size and venerable appearance, of a green old age, and remarkably healthy. he is an early riser, a man of great cheerfulness, and of the most simple habits. he has abstained from tea and coffee--poisonous things, as he calls them--forty-seven years. his only drinks are water and sage tea. these, with bread, milk, and fruits, and perhaps a little salt, are the only things that enter his stomach. how long he has abstained from flesh and fish i have not learned, but i believe some thirty or forty years. such is the appearance of this venerable man, that no one is surprised to find in him those gigantic powers of mind, and that readiness to give wise counsel on every important occasion, for which he has so long been distinguished. it has sometimes seemed to me that no one would doubt the efficacy of a well-selected vegetable diet to give strength, mental or bodily, who had known father sewall. magliabecchi, an italian, who died in the beginning of the eighteenth century, abjured cookery at the age of forty years, and confined himself chiefly to fruits, grains, and water. he never allowed himself a bed, but slept on a kind of settee, wrapped in a long morning gown, which served him for blanket and clothing the year round. i would not be understood as encouraging the anti-cookery system of dr. schlemmer and magliabecchi; but it is interesting to know _what can be done_. magliabecchi lived to the age of from eighty to one hundred years. oberlin and swartz. these two distinguished men were essentially vegetable eaters. of the habits of oberlin, the venerable pastor and father of waldbach, i am not able to speak, however, with so much certainty as of those of swartz. his income, during the early part of his residence in india, was only forty-eight pounds a year, which, being estimated by its ability to procure supplies for his necessities, was only equal to about one hundred dollars. he not only accepted of very narrow quarters, but ate, drank, and dressed, in the plainest manner. "a dish of rice and vegetables," says his biographer, "satisfied his appetite for food." the irish. much has been said of the dietetic habits of the irish, of late years, especially of their potato. now, we have abundant facts which go to prove that good potatoes form a wholesome aliment, equal, if not superior, to many forms of european and american diet. yet it cannot be that a diet consisting wholly of potatoes is as well for the race as one partaking of greater variety. mr. gamble, a traveler in ireland, in his work on irish "society and manners," gives the following statement of an old friend of his, whom he visited: "he was upward of eighty years when i had last seen him, and he was now in his ninety-fourth year. he found the old gentleman seated on a kind of rustic seat, in the garden, by the side of some bee-hives. he was asleep. on his waking i was astonished to see the little change time had wrought on him; a little more stoop in his shoulders, a wrinkle more, perhaps, in his forehead, a more perfect whiteness of his hair, was all the difference since i had seen him last. flesh meat in my venerable friend's house was an article never to be met with. _for sixty years past he had not tasted it_, nor did he by any means like to see it taken by others. his food was vegetables, bread, milk, butter, and honey. his whole life was a series of benevolent actions, and providence rewarded him, even here, by a peace of mind which passeth all understanding, by a judgment vigorous and unclouded, and by a length of days beyond the common course of men." james haughton, i believe of dublin--a correspondent of henry c. wright, of philadelphia, who is himself in theory a vegetable eater--has, for some time past, rejected flesh, and pursued a simple course of living, as he says, with great advantage. i have been both amused and instructed by his letters. i have met with several irish people of intelligence who were vegetable eaters, but their names are not now recollected. they have not, however, in any instance, confined themselves to potatoes. one of the most distinguished of these was a female laborer in the family of a merchant at barnstable. she was, from choice, a very rigid vegetable eater; and yet no person in the whole neighborhood was more efficient as a laborer. those who know her, and are in the habit of thinking no person can work hard without flesh and fish, often express their astonishment that she should be able to live so simply and yet perform so much labor. john bailies. john bailies, of england, who reached the great age of one hundred and twenty-eight, is said to have been a strict vegetarian. his food, for the most part, consisted of brown bread and cheese; and his drink of water and milk. he had survived the whole town of northampton (as he was wont to say), where he resided, three or four times over; and it was his custom to say that they were all killed by tea and coffee. flesh meat at that time had not come into suspicion, otherwise he would doubtless have attributed part of the evil to this agency. francis hupazoli. this gentleman was a sardinian ecclesiastic, at the first; afterward a merchant at scio; and finally venetian consul at smyrna. much has been said of lewis cornaro, who, having broken down his constitution at the age of forty, renewed it by his temperance, and lasted unto nearly the age of a century. his story is interesting and instructive; but little more so than that of hupazoli. his habits were all remarkable for simplicity and truth, except one. he was greatly licentious; and his licentiousness, at the age of eighty-five, had nearly carried him off. yet such was the mildness of his temper, and so correct was he in regard to exercise, rest, rising, eating, drinking, etc., that he lived on, to the great age of one hundred and fifteen years, and then died, not of old age, but of disease. hupazoli did not entirely abstain from flesh; and yet he used very little, and that was wild game. his living was chiefly on fruits. indeed, he ate but little at any time; and his supper was particularly light. his drink was water. he never took any medicine in his whole life, not even tobacco; nor was he so much as ever bled. in fact, till late in life, he was never sick. mary caroline hinckley. this young woman, a resident of hallowell, in maine, and somewhat distinguished as a poet, is, from her own conviction and choice both, a vegetable eater. her story, which i had from her friends, is substantially as follows: when about eleven years of age she suddenly changed her habits of eating, and steadfastly refused, at the table, all kinds of food which partook of flesh and fish. the family were alarmed, and afraid she was ill. when they made inquiry concerning it, she hesitated to assign the reasons for her conduct; but, on being pressed closely, she confessed that she abstained for conscience' sake; that she had become fully convinced, from reading and reflection, that she ought not to eat animal food. it was in vain that the family and neighbors remonstrated with her, and endeavored, in various ways, to induce her to vary from her purpose. she continued to use no fowl, flesh, or fish; and in this habit she continues, as i believe, to this day, a period of some twelve or fifteen years. john whitcomb. john whitcomb, of swansey, n. h., at the age of one hundred and four was in possession of sound mind and memory, and had a fresh countenance; and so good was his health, that he rose and bathed himself in cold water even in mid-winter. his wounds, moreover, would heal like those of a child. and yet this man, for eighty years, refused to drink any thing but water; and for thirty years, at the close of life, confined himself chiefly to bread and milk as his diet. capt. ross, of the british navy. it is sometimes said that animal food is indispensably necessary in the polar regions. we have seen, however, in the testimony of professor sweetser, that this view of the case is hardly correct. but we have positive testimony on this subject from capt. ross himself. this navigator, with his company, spent the winter of - above ° of north latitude, without beds, clothing (that is, extra clothing), or animal food, and with no evidence of any suffering from the mere disuse of flesh and fish. henry francisco. this individual, who died at whitehall, n. y., in the year , at the age of one hundred and twenty-five years, was, during the latter part of his life, quite a grahamite, as the moderns would call him. his favorite articles of food were tea, bread and butter, and baked apples; and he was even abstemious in the use of these. professor ferguson. professor adam ferguson, an individual not unknown in the literary world, was, till he was fifty years of age, regarded as quite healthy. brought up in fashionable society, he was very often invited to fashionable dinners and parties, at which he ate heartily and drank wine--sometimes several bottles. indeed, he habitually ate and drank freely; and, as he had by nature a very strong constitution, he thought nothing which he ate or drank injured him. things went on in this manner, as i have already intimated, till he was fifty years of age. one day, about this time, having made a long journey in the cold, he returned very much fatigued, and in this condition went to dine with a party, where he ate and drank in his usual manner. soon after dinner, he was seized with a fit of apoplexy, followed by palsy; but by bleeding, and other energetic measures, he was partially restored. he was now, by the direction of his physician, put upon what was called a low diet. it consisted of vegetable food and milk. for nearly forty years he tasted no meat, drank nothing but water and a little weak tea, and took no suppers. if he ventured, at any time, upon more stimulating food or drink, he soon had a full pulse, and hot, restless nights. his bowels, however, seemed to be much affected by the fit of palsy; and not being inclined, so far as i can learn, to the use of fruit and coarse bread, he was sometimes compelled to use laxatives. when he was about seventy years of age, however, all his paralytic symptoms had disappeared; and his health was so excellent, for a person of his years, as to excite universal admiration. this continued till he was nearly ninety. his mind, up to this time, was almost as entire as in his younger days; none of his bodily functions, except his sight, were much impaired. so perfect, indeed, was the condition of his physical frame, that nobody, who had not known his history, would have suspected he had ever been apoplectic or paralytic. when about ninety years of age, his health began slightly to decline. a little before his death, he began to take a little meat. this, however, did not save him--nature being fairly worn out. on the contrary, it probably hastened his dissolution. his bowels became irregular, his pulse increased, and he fell into a bilious fever, of which he died at the great age of ninety-three. probably there are, on record, few cases of longevity more instructive than this. besides showing the evil tendency of living at the expense of life, it also shows, in a most striking manner, the effects of simple and unstimulating food and drink, even in old age; and the danger of recurring to the use of that which is more stimulating in very advanced life. in this last respect, it confirms the experience of cornaro, who was made sick by attempting, in his old age, and at the solicitation of kind friends, to return to the use of a more stimulating diet; and of parr, who was destroyed in the same way, after having attained to more than a hundred and fifty years. but the fact that living at the expense of life, cuts down, here and there, in the prime of life, or even at the age of fifty, a few individuals, though this of itself is no trivial evil, is not all. half of what we call the infirmities of old age--and thus charge them upon him who made the human frame _subject_ to age--have their origin in the same source; i mean in this living too fast, and exhausting prematurely the vital powers. when will the sons of men learn wisdom in this matter? never, i fear, till they are taught, as commonly as they now are reading and writing, the principles of physiology. howard, the philanthropist. although individual cases of abstinence from animal food prove but little, yet they prove something in the case of a man so remarkable as john howard. if he, with a constitution not very strong, and in the midst of the greatest fatigues of body and mind, could best sustain himself on a bread and water, or bread and tea diet, who is there that would not be well sustained on vegetable food? and yet it is certain that howard was a vegetable eater for many years of the latter part of his life; and that had he not exposed himself in a remarkable manner, there is no known reason why he might not have lasted with a constitution no better than his was, to a hundred years of age. gen. elliott. the following extract exhibits in few words, the dietetic history of that brave and wise commander, general george augustus elliott, of the british army: "during the whole of his active life, gen. elliott had inured himself to the most rigid habits of order and watchfulness; seldom sleeping more than four hours a day, and never eating any thing but vegetable food, or drinking any thing but water. during eight of the most anxious days of the memorable siege of gibraltar, he confined himself to four ounces of rice a day. he was universally regarded as one of the most abstemious men of his age. "and yet his abstemiousness did not diminish his vigor; for, at the above-mentioned siege of gibraltar, when he was sixty-six years of age, he had nearly all the activity and fire of his youth. nor did he die of any wasting disease, such as full feeders are wont to say men bring upon them by their abstinence. on the contrary, owing to a hereditary tendency, perhaps, of his family, he died at the age of seventy-three, of apoplexy." encyclopedia americana. the following testimony is from the encyclopedia. i do not suppose the writer was the friend of a diet exclusively vegetable; but his testimony is therefore the more interesting. his only serious mistake is in regard to the tendency of vegetable food to form weak fibres. "sometimes a particular kind of food is called wholesome, because it produces a beneficial effect of a particular character on the system of an individual. in this case, however, it is to be considered as a medicine; and can be called wholesome only for those whose systems are in the same condition. "aliments abounding in fat are unwholesome, because fat resists the operation of the gastric juice. "the addition of too much spice makes many an innocent aliment injurious, because spices resist the action of the digestive organs, and produce an irritation of particular parts of the system. "the kind of aliment influences the health, and even the character of man. he is fitted to derive nourishment both from animal and vegetable aliment; but can live exclusively on either. "experience proves that animal food most readily augments the solid parts of the blood, the fibrine, and therefore the strength of the muscular system; but disposes the body, at the same time, to inflammatory, putrid, and scorbutic diseases; and the character to violence and coarseness. on the contrary, vegetable food renders the blood lighter and more liquid, but forms weak fibres, disposes the system to the diseases which spring from feebleness, and tends to produce a gentle character. "something of the same difference of moral effect results from the use of strong or light wines. but the reader must not infer that meat is indispensable for the support of the bodily strength. the peasants of some parts of switzerland, who hardly ever taste any thing but bread, cheese, and butter, are vigorous people. "the nations of the north are inclined, generally, more to animal aliment; those of the south and the orientals, more to vegetable. the latter are generally more simple in their diet than the former, when their taste has not been corrupted by luxurious indulgence. some tribes in the east, and the caste of bramins in india, live entirely on vegetable food." mr. thomas bell, of london. mr. thomas bell, fellow of the royal society, member of the royal college of surgeons in london, lecturer on the anatomy and diseases of the teeth, at guy's hospital, and surgeon dentist to that institution, in his physiological observations on the natural food of man, deduced from the character of the teeth, says, "the opinion which i venture to give, has not been hastily formed, nor without what appeared to me sufficient grounds. it is not, i think, going too far to say, that every fact connected with human organization goes to prove that man was originally formed a frugiverous (fruit-eating) animal, and therefore, probably, tropical or nearly so, with regard to his geographical situation. this opinion is principally derived from the formation of his teeth and digestive organs, as well as from the character of his skin and general structure of his limbs." linnÆus, the naturalist. linnæus, in speaking of fruits and esculent vegetables, says--"this species of food is that which is most suitable to man, as is evinced by the structure of the mouth, of the stomach, and of the hands." shelley, the poet. the following are the views of that eccentric, though in many respects sensible writer, shelley, as presented in a note to his work, called queen mab. i have somewhat abridged them, not solely to escape part of his monstrous religious sentiments, but for other reasons. i have endeavored, however, to preserve, undisturbed, his opinions and reasonings, which i hope will make a deep and abiding impression: "the depravity of the physical and moral nature of man, originated in his unnatural habits of life. the language spoken by the mythology of nearly all religions seems to prove that, at some distant period, man forsook the path of nature, and sacrificed the purity and happiness of his being to unnatural appetites. milton makes raphael thus exhibit to adam the consequence of his disobedience: '----immediately, a place before his eyes appeared; and, noisome, dark, a lazar-house it seemed; wherein were laid numbers of all diseased; all maladies of ghastly spasm, or racking torture, qualms of heart-sick agony, all feverous kinds, convulsions, epilepsies, fierce catarrhs, intestine stone and ulcer, colic pangs, demoniac frenzy, moping melancholy, and moon-struck madness, pining atrophy, marasmus, and wide-wasting pestilence, dropsies and asthmas, and joint-racking rheums.' "the fable of prometheus, too, is explained in a manner somewhat similar. before the time of prometheus, according to hesiod, mankind were exempt from suffering; they enjoyed a vigorous youth; and death, when at length it came, approached like sleep, and gently closed the eyes. prometheus (who represents the human race) effected some great change in the condition of his nature, and applied fire to culinary purposes. from this moment his vitals were devoured by the vulture of disease. it consumed his being in every shape of its loathsome and infinite variety, inducing the soul-quelling sinkings of premature and violent death. all vice arose from the ruin of healthful innocence. "man, and the animals which he has infected with his society, or depraved by his dominion, are alone diseased. the wild hog, the bison, and the wolf are perfectly exempt from malady, and invariably die, either from external violence or natural old age. but the domestic hog, the sheep, the cow, and the dog are subject to an incredible number of distempers, and, like the corrupters of their nature, have physicians, who thrive upon their miseries. "the supereminence of man is like satan's supereminence of pain,--and the majority of his species, doomed to penury, disease, and crime, have reason to curse the untoward event, that, by enabling him to communicate his sensations, raised him above the level of his fellow animals. but the steps that have been taken are irrevocable. "the whole of human science is comprised in one question: how can the advantages of intellect and civilization be reconciled with the liberty and pure pleasures of natural life? how can we take the benefits and reject the evils of the system, which is now interwoven with our being? i believe that _abstinence from animal food and spirituous liquors would, in a great measure, capacitate us for the solution of this important question_. "it is true, that mental and bodily derangement is attributable in part to other deviations from rectitude and nature than those which concern diet. the mistakes cherished by society respecting the connection of the sexes, whence the misery and diseases of celibacy, unenjoying prostitution, and the premature arrival of puberty, necessarily spring; the putrid atmosphere of crowded cities; the exhalations of chemical processes: the muffling of our bodies in superfluous apparel; the absurd treatment of infants; all these, and innumerable other causes, contribute their mite to the mass of human evil. "comparative anatomy teaches us that man resembles frugiverous animals in every thing, and carnivorous in nothing; he has neither claws wherewith to seize his prey, nor distinct and pointed teeth to tear the living fibre. a mandarin of the first class, with nails two inches long, would probably find them, alone, inefficient to hold even a hare. it is only by softening and disguising dead flesh by culinary preparations that it is rendered susceptible of mastication and digestion, and that the sight of its bloody juices does not excite intolerable loathing, horror, and disgust. let the advocate of animal food force himself to a decisive experiment on its fitness, and, as plutarch recommends, tear a living lamb with his teeth, and, plunging his head into its vitals, slake his thirst with the steaming blood; when fresh from the deed of horror, let him revert to the irresistible instincts of nature that would rise in judgment against it, and say, nature formed me for such work as this. then, and then only, would he be consistent. "young children evidently prefer pastry, oranges, apples, and other fruit, to the flesh of animals, until, by the gradual depravation of the digestive organs, the free use of vegetables has, for a time, produced serious inconveniences. _for a time_, i say, since there never was an instance wherein a change from spirituous liquors and animal food to vegetables and pure water has failed ultimately to invigorate the body, by rendering its juices bland and consentaneous, and to restore to the mind that cheerfulness and elasticity which not one in fifty possesses on the present system. a love of strong liquor is also with difficulty taught to infants. almost every one remembers the wry faces which the first glass of port produced. unsophisticated instinct is invariably unerring; but to decide on the fitness of animal food from the perverted appetites which its constrained adoption produces, is to make the criminal a judge in his own cause; it is even worse--it is appealing to the infatuated drunkard in a question of the salubrity of brandy. "except in children, however, there remain no traces of that instinct which determines, in all other animals, what aliment is natural or otherwise; and so perfectly obliterated are they in the reasoning adults of our species, that it has become necessary to urge considerations drawn from comparative anatomy to prove that we are naturally frugiverous. "crime is madness. madness is disease. whenever the cause of disease shall be discovered, the root, from which all vice and misery have so long overshadowed the globe, will be bare to the axe. all the exertions of man, from that moment, may be considered as tending to the clear profit of his species. no sane mind, in a sane body, resolves upon a crime. it is a man of violent passions, blood-shot eyes, and swollen veins, that alone can grasp the knife of murder. the system of a simple diet is not a reform of legislation, while the furious passions and evil propensities of the human heart, in which it had its origin, are unassuaged. it strikes at the root of all evil, and is an experiment which may be tried with success, not alone by nations, but by small societies, families, and even individuals. in no case has a return to a vegetable diet produced the slightest injury; in most it has been attended with changes undeniably beneficial. "should ever a physician be born with the genius of locke, he might trace all bodily and mental derangements to our unnatural habits, as clearly as that philosopher has traced all knowledge to sensation. what prolific sources of disease are not those mineral and vegetable poisons, that have been introduced for its extirpation! how many thousands have become murderers and robbers, bigots and domestic tyrants, dissolute and abandoned adventurers, from the use of fermented liquors, who, had they slaked their thirst only with pure water, would have lived but to diffuse the happiness of their own unperverted feelings! how many groundless opinions and absurd institutions have not received a general sanction from the sottishness and intemperance of individuals! "who will assert that, had the populace of paris satisfied their hunger at the ever-furnished table of vegetable nature, they would have lent their brutal suffrage to the proscription-list of robespierre? could a set of men, whose passions were not perverted by unnatural stimuli, look with coolness on an _auto da fe_? is it to be believed that a being of gentle feelings, rising from his meal of roots, would take delight in sports of blood? "was nero a man of temperate life? could you read calm health in his cheek, flushed with ungovernable propensities of hatred for the human race? did muley ismail's pulse beat evenly? was his skin transparent? did his eyes beam with healthfulness, and its invariable concomitants, cheerfulness and benignity? "though history has decided none of these questions, a child could not hesitate to answer in the negative. surely the bile-suffused cheek of bonaparte, his wrinkled brow, and yellow eye, the ceaseless inquietude of his nervous system, speak no less plainly the character of his unresting ambition than his murders and his victories. it is impossible, had bonaparte descended from a race of vegetable feeders, that he could have had either the inclination or the power to ascend the throne of the bourbons. "the desire of tyranny could scarcely be excited in the individual; the power to tyrannize would certainly not be delegated by a society neither frenzied by inebriation nor rendered impotent and irrational by disease. pregnant, indeed, with inexhaustible calamity is the renunciation of instinct, as it concerns our physical nature. arithmetic cannot enumerate, nor reason perhaps suspect, the multitudinous sources of disease in civilized life. even common water, that apparently innoxious _pabulum_, when corrupted by the filth of populous cities, is a deadly and insidious destroyer. "there is no disease, bodily or mental, which adoption of vegetable diet and pure water has not infallibly mitigated, wherever the experiment has been fairly tried. debility is gradually converted into strength, disease into healthfulness; madness, in all its hideous variety, from the ravings of the fettered maniac, to the unaccountable irrationalities of ill-temper, that make a hell of domestic life, into a calm and considerate evenness of temper, that alone might offer a certain pledge of the future moral reformation of society. "on a natural system of diet, old age would be our last and our only malady; the term of our existence would be protracted; we should enjoy life, and no longer preclude others from the enjoyment of it; all sensational delights would be infinitely more exquisite and perfect; the very sense of being would then be a continued pleasure, such as we now feel it in some few and favored moments of our youth. "by all that is sacred in our hopes for the human race, i conjure those who love happiness and truth, to give a fair trial to the vegetable system. reasoning is surely superfluous on a subject whose merits an experience of six months should set forever at rest. "but it is only among the enlightened and benevolent that so great a sacrifice of appetite and prejudice can be expected, even though its ultimate excellence should not admit of dispute. it is found easier by the short-sighted victims of disease, to palliate their torments, by medicine, than to prevent them by regimen. the vulgar of all ranks are invariably sensual and indocile; yet i cannot but feel myself persuaded, that when the benefits of vegetable diet are mathematically proved--when it is as clear, that those who live naturally are exempt from premature death, as that nine is not one, the most sottish of mankind will feel a preference toward a long and tranquil, contrasted with a short and painful life. "on the average, out of sixty persons, four die in three years. hopes are entertained, that in april, ,[ ] a statement will be given that sixty persons, all having lived more than three years on vegetables and pure water, are then in _perfect health_. more than two years have now elapsed; _not one of them has died_; no such example will be found in any sixty persons taken at random. "when these proofs come fairly before the world, and are clearly seen by all who understand arithmetic, it is scarcely possible that abstinence from aliments demonstrably pernicious should not become universal. "in proportion to the number of proselytes, so will be the weight of evidence; and when a thousand persons can be produced, living on vegetables and distilled water, who have to dread no disease but old age, the world will be compelled to regard animal flesh and fermented liquors as slow but certain poisons. "the change which would be produced by simple habits on political economy, is sufficiently remarkable. the monopolizing eater of animal flesh would no longer destroy his constitution by devouring an acre at a meal, and many loaves of bread would cease to contribute to gout, madness, and apoplexy, in the shape of a pint of porter, or a dram of gin, when appeasing the long-protracted famine of the hard-working peasant's hungry babes. "the quantity of nutritious vegetable matter, consumed in fattening the carcass of an ox, would afford ten times the sustenance, undepraving indeed, and incapable of generating disease, if gathered immediately from the bosom of the earth. the most fertile districts of the habitable globe are now actually cultivated by men for animals, at a delay and waste of aliment absolutely incapable of calculation. it is only the wealthy that can, to any great degree, even now, indulge the unnatural craving for dead flesh, and they pay for the greater license of the privilege, by subjection to supernumerary diseases. "again--the spirit of the nation that should take the lead in this great reform would insensibly become agricultural; commerce, with its vices, selfishness, and corruption, would gradually decline; more natural habits would produce gentler manners, and the excessive complication of political relations would be so far simplified that every individual might feel and understand why he loved his country, and took a personal interest in its welfare. "on a natural system of diet, we should require no spices from india; no wines from portugal, spain, france, or madeira; none of those multitudinous articles of luxury, for which every corner of the globe is rifled, and which are the cause of so much individual rivalship, and such calamitous and sanguinary national disputes. "let it ever be remembered, that it is the direct influence of excess of commerce to make the interval between the rich and the poor wider and more unconquerable. let it be remembered, that it is a foe to every thing of real worth and excellence in the human character. the odious and disgusting aristocracy of wealth, is built upon the ruins of all that is good in chivalry or republicanism; and luxury is the forerunner of a barbarism scarce capable of cure. is it impossible to realize a state of society, where all the energies of man shall be directed to the production of his solid happiness? "none must be intrusted with power (and money is the completest species of power), who do not stand pledged to use it exclusively for the general benefit. but the use of animal flesh and fermented liquors, directly militates with this equality of the rights of man. the peasant cannot gratify these fashionable cravings without leaving his family to starve. without disease and war, those sweeping curtailers of population, pasturage would include a waste too great to be afforded. the labor requisite to support a family is far lighter than is usually supposed. the peasantry work, not only for themselves, but for the aristocracy, the army, and the manufacturers. "the advantage of a reform in diet is obviously greater than that of any other. it strikes at the root of the evil. to remedy the abuses of legislation, before we annihilate the propensities by which they are produced, is to suppose that by taking away the effect, the cause will cease to operate. "but the efficacy of this system depends entirely on the proselytism of individuals, and grounds its merits, as a benefit to the community, upon the total change of the dietetic habits in its members. it proceeds securely from a number of particular cases to one that is universal, and has this advantage over the contrary mode, that one error does not invalidate all that has gone before. "let not too much, however, be expected from this system. the healthiest among us is not exempt from hereditary disease. the most symmetrical, athletic, and long-lived is a being inexpressibly inferior to what he would have been had not the unnatural habits of his ancestors accumulated for him a certain portion of malady and deformity. in the most perfect specimen of civilized man, something is still found wanting by the physiological critic. can a return to nature, then, instantaneously eradicate predispositions that have been slowly taking root in the silence of innumerable ages? indubitably not. all that i contend for is, that from the moment of relinquishing all unnatural habits, no new disease is generated; and that the predisposition to hereditary maladies gradually perishes for want of its accustomed supply. in cases of consumption, cancer, gout, asthma, and scrofula, such is the invariable tendency of a diet of vegetables and pure water. "those who may be induced by these remarks to give the vegetable system a fair trial, should, in the first place, date the commencement of their practice from the moment of their conviction. all depends upon breaking through a pernicious habit resolutely and at once. dr. trotter asserts, that no drunkard was ever reformed by gradually relinquishing his dram. animal flesh, in its effects on the human stomach, is analogous to a dram; it is similar to the kind, though differing in the degree of its operation. the proselyte to a pure diet must be warned to expect a temporary diminution of muscular strength. the subtraction of a powerful stimulus will suffice to account for this event. but it is only temporary, and is succeeded by an equable capability for exertion, far surpassing his former various and fluctuating strength. "above all, he will acquire an easiness of breathing, by which such exertion is performed, with a remarkable exemption from that painful and difficult panting now felt by almost every one, after hastily climbing an ordinary mountain. he will be equally capable of bodily exertion or mental application, after, as before his simple meal. he will feel none of the narcotic effects of ordinary diet. irritability, the direct consequence of exhausting stimuli, would yield to the power of natural and tranquil impulses. he will no longer pine under the lethargy of _ennui_, that unconquerable weariness of life, more to be dreaded than death itself. "he will no longer be incessantly occupied in blunting and destroying those organs from which he expects his gratification. the pleasures of taste to be derived from a dinner of potatoes, beans, peas, turnips, lettuce, with a dessert of apples, gooseberries, strawberries, currants, raspberries, and in winter, oranges, apples, and pears, is far greater than is supposed. those who wait until they can eat this plain fare with the sauce of appetite, will scarcely join with the hypocritical sensualist at a lord mayor's feast, who declaims against the pleasures of the table." rev. ezekiel rich. this gentleman, once a teacher in troy, n. h., now nearly seventy years of age, is a giant, both intellectually and physically, like father sewall, of maine. the following is his testimony--speaking of what he calls his system: "such a system of living was formed by myself, irrespective of graham or alcott, or any other modern dietetic philosophers and reformers, although i agree with them in many things. it allows but little use of flesh, condiments, concentrated articles, complex cooking, or hot and stimulating drinks. on the other hand, it requires great use of milk, the different bread stuffs, fruits, esculent roots and pulse, all well, simply, and neatly cooked." rev. john wesley. the habits of this distinguished individual, though often adverted to, are yet not sufficiently known. for the last half of his long life (eighty-eight years) he was a thorough going vegetarian. he also testifies that for three or four successive years he lived entirely on potatoes; and during that whole time he never relaxed his arduous ministerial labors, nor ever enjoyed better health. lamartine. lamartine was educated a vegetarian of the strictest sort--an education which certainly did not prevent his possessing as fine a physical frame as can be found in the french republic. of his mental and moral characteristics it is needless that i should speak. true it is that lamartine ate flesh and fish at one period of his life; but we have the authority of douglas jerrold's london journal for assuring our readers that he is again a vegetarian. footnotes: [ ] some, however, represent the great apostle to have been a rigid vegetable eater. on this point i have no settled opinion. [ ] it may be found at full length at page of the th volume of the library of health. [ ] instances, he says, are not rare (but this i doubt), of two hundred children born to a man by his different wives, in some parts of the interior of africa. [ ] a date but little later than that of the work whence this article is extracted. chapter vii. societies and communities on the vegetable system. the pythagoreans.--the essenes.--the bramins.--society of bible christians.--orphan asylum of albany.--the mexican indians.--school in germany.--american physiological society. general remarks. the following chapter did not come within the scope of my plan, as it was originally formed. but in prosecuting the labors of preparing a volume on vegetable diet, it has more and more seemed to me desirable to add a short account of some of the communities and associations of men, both of ancient and modern times, who, amid a surrounding horde of flesh-eaters, have withstood the power of temptation, and proved, in some measure, true to their own nature, and the first impulses of mercy, humanity, and charity. i shall not, of course, attempt to describe all the sects and societies of the kind to which i refer, but only a few of those which seem to me most important. one word may be necessary in explanation of the term communities. i mean by it, smaller communities, or associations. there have been, and still are, many whole nations which might be called vegetable-eating communities; but of such it is not my purpose to speak at present. the pythagoreans. pythagoras appears to have flourished about years before christ. he was, probably, a native of the island of samos; but a part of his education, which was extensive and thorough, was received in egypt. he taught a new philosophy; and, according to some, endeavored to enforce it by laying claim to supernatural powers. but, be this as it may have been, he was certainly a man of extraordinary qualities and powers, as well as of great and commanding influence. in an age of great luxury and licentiousness, he taught, both by example and precept, the most rigid doctrines of sobriety, temperance, and purity. he abstained from all animal food, and limited himself entirely to vegetables; of which he usually preferred bread and honey. nor did he allow the free use of every kind of vegetable; for beans, and i believe every species of pulse, were omitted. water was his only drink. he lived, it is said, to the age of eighty; and even then did not perish from disease or old age, but from starvation in a place where he had sought a retreat from the fury of his enemies. his disciples are said to have been exceedingly numerous, in almost all quarters of the then known world, especially in greece and italy. it is impossible, however, to form any conjecture of their numbers. the largest school or association of his rigid followers is supposed to have been at the city of crotona, in south italy. their number was six hundred. they followed all his dietetic and philosophical rules with the utmost strictness. the association appears to have been, for a time, exceedingly flourishing. it was a society of philosophers, rather than of common citizens. they held their property in one common stock, for the benefit of the whole. the object of the association was chiefly to aid each other in promoting intellectual cultivation. pythagoras did not teach abstinence from all hurtful food and drink, and an exclusive use of that which was the _best_, for the sole purpose of making men better, or more healthy, or longer-lived _animals_; he had a higher and nobler purpose. it was to make them better rationals, more truly noble and god-like--worthy the name of rational men, and of the relation in which they stood to their common father. and yet, after all, his doctrines appear to have been mingled with much bigotry and superstition. the essenes. the following account of this singular sect of the ancient jews is abridged from an article in the annals of education, for july, . the number of this vegetable-eating sect is not known, though, according to philo, there were four thousand of them in the single province of judea. "pliny, says that the essenes of judea fed on the fruit of the palm-tree. but, however this may have been, it is agreed, on all hands, that, like the ancient pythagoreans, they lived exclusively on vegetable food, and that they were abstinent in regard to the quantity even of this. they would not kill a living creature, even for sacrifices. it is also understood that they treated diseases of every kind--though it does not appear that they were subject to many--with roots and herbs. josephus says they were long-lived, and that many of them lived over a hundred years. this he attributes to their 'regular course of life,' and especially to 'the simplicity of their diet.'" the bramins. the bramins, or brahmins, are, as is probably well known, the first of the four _castes_ among the hindoos. they are the priests of the people, and are remarkable, in their way, for their sanctity. of their number i am not at present apprised, but it must be very great. but, however great it may be, they are vegetable eaters of the strictest sect. they are not even allowed to eat eggs; and i believe milk and its products are also forbidden them; but of this i am not quite certain. besides adhering to the strictest rules of temperance, they are also required to observe frequent fasts of the most severe kind, and to practice regular and daily, and sometimes thrice daily ablutions. they subsist much on green herbs, roots, and fruits; and at some periods of their ministry, they live much in the open air. and yet those of them who are true bramins--who live up to the dignity of their profession--are among the most healthy, vigorous, and long-lived of their race. the accounts of their longevity may, in some instances, be exaggerated; but it is certain that, other things being equal, they do not in this respect fall behind any other caste of their countrymen. society of bible christians. this society has existed in great britain nearly half a century. they abstain from flesh, fish, and fowl--in short, from every thing that has animal life--and from all alcoholic liquors. of their number in the kingdom i am not well informed. in manchester they have three churches that have regular preachers; and frequent meetings have been held for discussing the diet question within a few years, some of which have been well attended, and all of which have been interesting. among those who have adopted "the pledge" at their meetings, are some of the most distinguished men in the kingdom, and a few of the members of parliament. through these and other instrumentalities, the question is fairly up in england, and will not cease to be discussed till fairly settled. a branch or colony from the parent society, under the pastoral care of rev. wm. metcalfe, consisting of only eight members, came in and established itself in philadelphia. they were incorporated as a society in . in the number of their church members was about seventy, besides thirty who adhered to their abstemious habits, but were not in full communion. during the thirty years ending in , twelve of their number died--four children and eight adults. the average age of the latter was fifty-seven years. of the seventy now belonging to the society, nineteen are between forty and eighty years of age; and forty, in all, over twenty-five. of the whole number, twelve have abstained from animal food thirty-seven years, seven from twenty to thirty years, and fifty-one never tasted animal food or drank intoxicating drinks. and yet they are all--if we except mr. metcalfe, their minister--of the laboring class, and hard laborers, too. their strength and power of endurance is fully equal to their neighbors in similar circumstances, and in several instances considerably superior. mr. fowler, the phrenologist, testifies, concerning one of them, that he is regarded as the strongest man in philadelphia. i have long had acquaintance with this sect, through mr. m., of philadelphia, and mr. simpson, one of their leading men in england, and have not a doubt of the truth of what has been publicly stated concerning them. they are a modest people, and make few pretensions; and yet they are a very meritorious people. one thing very much to their advantage, as it shows the health-giving, health-preserving tendency of their practice and principles, remains to be related. when the yellow fever prevailed in philadelphia, in and , the infection seemed specially rife in the immediate vicinity of the bible christians. so, also, in , with the cholera. and yet none of them fled. there they remained during the whole period of suffering, and afforded their sick neighbors all the relief in their power. their minister, in particular, was unwearied in his efforts to do good. yet not one of their little number ever sickened or died of either yellow fever or cholera. till within a few years, they have been governed solely by regard to religious principle, having known little of physiology or any other science bearing on health. of late, however, they have turned their attention to the subject, and have among them a respectable physiological society, which holds its regular meetings, and is said to be flourishing. from one of their publications, entitled "vegetable cookery," i have extracted the following very brief summary of their views concerning the use of animals for sustenance. "the society of bible christians abstain from animal food, not only in obedience to the divine command, but because it is an observance, which, if more generally adopted, would prevent much cruelty, luxury, and disease, besides many other evils which cause misery in society. it would be productive of much good, by promoting health, long life, and happiness, and thus be a most effectual means of reforming mankind. it would entirely abolish that greatest of curses, _war_; for those who are so conscientious as not to kill animals, will never murder human beings. on all these accounts the system cannot be too much recommended. the practice of abstaining cannot be wrong; it must therefore be some consolation to be on the side of duty. if we err, we err on the sure side; it is innocent; it is infinitely better authorized and more nearly associated with religion, virtue, and humanity, than the contrary practice--and we have the sanction of the wisest and the best of men--of the whole christian world, for several hundred years after the commencement of the christian era." orphan asylum of albany. i class this as a community, because it is properly so, and because i cannot conveniently class it otherwise. the facts which are to be related are too valuable to be lost. they were first published, i believe, in the northampton courier; and subsequently in the boston medical and surgical journal, and in the moral reformer. in the present case, the account is greatly abridged. the orphan asylum of albany was established about the close of the year , or the beginning of the year . shortly after its establishment, it contained seventy children, and subsequently many more. the average number, from its commencement to august , was eighty. for the first three years, the diet of the inmates consisted of fine bread, rice, indian puddings, potatoes, and other vegetables and fruits, with milk; to which was added flesh or flesh-soup once a day. considerable attention was also paid to bathing and cleanliness, and to clothing, air, and exercise. bathing, however, was performed in a perfect manner, only once in three weeks. as many of them were received in poor health, not a few continued sickly. in the fall of , the diet and regimen of the inmates were materially changed. daily ablution of the whole body, in the use of the cold shower or sponge bath--or, in cases of special disease, the tepid bath was one of the first steps taken; then the fine bread was laid aside for that made of unbolted wheat meal; and soon after flesh and flesh-soups were wholly banished; and thus they continued to advance, till, in about three months more, they had come fully upon the vegetable system, and had adopted reformed habits in regard to sleeping, air, clothing, exercise, etc. on this course, then, they continued to august, , and, for aught i know, to the present time. the results were as follows: during the first three years, or while the old system was followed, from four to six children were continually on the sick list, and sometimes more; and one or two assistant nurses were necessary. a physician was needed once, twice, or three times a week, uniformly; and deaths were frequent. during this whole period there were between thirty and forty deaths. after the new system was fairly adopted, the nursery was soon entirely vacated, and the services of the nurse and physician no longer needed; and for more than two years no case of sickness or death took place. in the succeeding twelve months there were three deaths, but they were new inmates, and were diseased when they were received; and two of them were idiots. the report of the managers says, "under this system of dietetics (though the change ought not to be wholly attributed to the diet) the health of the children has not only been preserved, but those who came to the asylum weakly, have become healthy and strong, and greatly increased in activity, cheerfulness, and happiness." the superintendents also state, that "since the new regimen has been fully adopted, there has been a remarkable increase of health, strength, activity, vivacity, cheerfulness, and contentment among the children. indeed, they appear to be, uniformly, perfectly healthy and happy; and the strength and activity they exhibit are truly surprising. the change of temper is very great. they have become less turbulent, irritable, peevish, and discontented; and far more manageable, gentle, peaceable, and kind to each other." one of them further observes, "there has been a great increase in their mental activity and power; the quickness and acumen of their perception, the vigor of their apprehension, and the power of their retention daily astonish me." such an account hardly needs comment; and i leave it to make its own impression on the candid and unbiassed mind and heart of the reader. the mexican indians. the indian tribes of mexico, according to the traveler humboldt, live on vegetable food. a spot of ground, which, if cultivated with wheat, as in europe, would sustain only ten persons, and which by its produce, if converted into pork or beef, would little more than support one, will in mexico, when used for banana, sustain equally well two hundred and fifty. the reader will do well to take the above fact, and the estimates appended to it, along with him when he comes to examine what i have called the economical argument of the great diet question, in our last chapter, under the head, "the moral argument." we shall do well to remember another suggestion of humboldt, that the habit of eating animals diminishes our natural horror of cannibalism. school in germany. there is, in the annals of education for august, , an account of a school in which the same simple system which was pursued in the orphan asylum at albany was adopted, and with the same happy results. i say the _same_ system; i believe plain meat was allowed occasionally, but it was seldom. their food was exceedingly simple, consisting chiefly of bread and other vegetables, fruits and milk. great attention was also paid to daily cold bathing. the following is the teacher's statement in regard to the results: "i am at present the foster father of nearly seventy young people, who were born in all the varieties of climate from lisbon to moscow, and whose early education was necessarily very different. these young men are all healthy; not a single eruption is visible on their faces; and three years often pass, during which not a single one of them is confined to his bed; and in the twenty-one years that i have been engaged in this institution, not one pupil has died. yet, i am no physician. during the first ten years of my residence here, no physician entered my house; and, not till the number of my pupils was very much increased, and i grew anxious not to overlook any thing in regard to them, did i begin to seek at all for medical advice. "it is the mode of treating the young men here, which is the cause of their superior health; and this is the reason why death has not yet entered our doors. should we ever deviate from our present principles--should we approach nearer the mode of living common in wealthy families--we should soon be obliged to establish, in our institution, as it is in others, medicine closets and nurseries. instead of the freshness which now adorns the cheeks of our youth, paleness would appear, and our church-yards would contain the tombs of promising young men, who, in the bloom of their years, had fallen victims to disease." the american physiological society. this association was formed in . when first formed, it consisted of one hundred and twenty-four males, and forty-one females; in all, one hundred and sixty-five. their number soon increased to more than two hundred. most of these individuals were more or less feeble, and a very large proportion of them were actually suffering from chronic disease when they became members of the society. not a few joined it, indeed, as a last resort, after having tried every thing else, as drowning men are said to catch at straws. nearly if not quite all the members of this society, as well as most of their families, abstained for a time from animal food. some of them even adopted the vegetable system a year or so earlier. and there were a few who adopted it much sooner--one or two of them eight years earlier. of the individuals belonging to the physiological society or to their families, and adhering to the same principles, two adults only died, and one child, during the first two years. i will not be quite positive, but there were four in all, two adults, and two children; but this was the extent of mortality among them for about fifteen months. the whole number of those who belonged to the society, with those members of their families who adhered to their principles (estimating families, as is usually done, at five members to each), is believed to have been from three hundred and twenty to three hundred and fifty. the average mortality for the same number of healthy persons, during the same period, in boston and the adjacent places, was about six or seven; though in some places it was much greater. in a single parish in roxbury--and without any remarkable sickness--the mortality, for the same number of persons, was equal to ten or twelve. now, we must not forget, what i have already stated, that this society of vegetable-eaters--the two hundred adults, i mean--were generally invalids, and some of them given over by physicians. instead, therefore, of only half the usual proportion of deaths among them, we might naturally enough have expected twice or three times the usual number. and this expectation would have appeared still better founded when it was considered that many made the change in their habits, and especially in their diet, very suddenly. but the whole story is not yet told. not only was the number of deaths very small, as above stated, but there were a great number of remarkable recoveries. some, who had very obstinate complaints, appeared, for a time, to be entirely well. others were getting well as fast as could be expected. some, who were broken down and prematurely old, seemed to renew their youth. many became free from colds and eruptive complaints, to which they were formerly subject. and those who had acute diseases, of whom, however, the number was very small, did not suffer so much as is usually the case with flesh-eaters in circumstances otherwise apparently similar. but a reverse at length came. they were led into their abstemious course by mere impulse in very many cases, and though a library was formed and meetings held, nobody, hardly, would read, and the meetings grew thin. they had no joe smith or gen. taylor to lead them--and mankind without leaders and without deep-toned principle, soon grow tired of war. few will fight in such circumstances. chapter viii. vegetable diet defended. general remarks on the nature of the argument-- . the anatomical argument.-- . the physiological argument.-- . the medical argument.-- . the political argument.-- . the economical argument.-- . the argument from experience.-- . the moral argument.--conclusion. in the progress of a work like this, it may not be amiss to present, in a very brief manner, the general arguments in defence of a diet exclusively vegetable. some of them have, indeed, already been adverted to in the testimony of the preceding chapters; but not all. besides, it seemed to me desirable to collect the whole in a general view. there are various ways of doing this, according to the different aspects in which the subject is viewed. every one has his own point of observation. i have mine. conformably to the view i have taken, therefore, i shall endeavor to arrange my remarks under the nine following heads, viz., the anatomical, the physiological, the medical, the political, the economical, the experimental, the moral, the millennial, and the bible arguments. dr. cheyne relied principally on what i have called the medical argument--though what i mean by this may not be quite obvious, till i shall have presented it in its proper place. not that he wholly overlooked any thing else; but this, as it seems to me, was with him the grand point. nearly the same might be said of dr. lambe, and of several others. dr. mussey seems to place the anatomical and physiological arguments in the foreground. it is true he makes much use of the medical and the moral arguments; but the former appear to be his favorites. dr. whitlaw, and some others, incline to make the moral and political arguments more prominent. mr. graham, who has probably done more to reduce the subject of vegetable dietetics to a _system_ than any other individual,--though he makes much use of _all_ the rest, especially the moral and medical,--appears to dwell with most interest on the physiological argument. this seems to be, with him, the strong-hold--the grand citadel. and it must be confessed that the point of defence is very strong indeed, as we shall see in the sequel. if i have a favorite, with the rest, it is the moral argument, or perhaps a combination of this with the economical. but then i dwell on the latter with so much interest, chiefly on account of the former. i would give very little to be able to bring the world of mankind back to nature's true simplicity, if it were only to make them better and more perfect animals; though i know not but an attempt of this sort would be as truly laudable as the attempt so often made to improve the breed of our domestic animals. i suppose man, considered as a mere animal, is superior, in point of importance to all the others. but, after all, i would reform his dietetic habits principally to make him better, morally; to make him better, in the discharge of his varied duties to his fellow-beings and to god. i would elevate him, that he may become as truly god-like, or godly as he now too often is, by his unnatural habits, earthly or beastly. i would render him a rational being, fitted to fill the space which he appears to have been originally designed to fill--the gap in the great chain of being between the higher quadrupeds and the beings we are accustomed to regard as angelic. i would restore him to his true dignity. i would make him a child of god, and an _heir_ of a glorious immortality. but i now proceed to the discussion of the subject which i have assigned to this chapter. i. the anatomical argument. there has been a time when the teeth and intestines of man were supposed to indicate the necessity of a mixed diet--a diet partly animal and partly vegetable. four out of thirty-two teeth were found to resemble slightly, the teeth of carnivorous animals. in like manner, the length of the intestinal tube was thought to be midway between that of the flesh-eating, and that of the herb-eating quadrupeds. but, unfortunately for this mode of defending an animal diet, it has been found out that the fruit and vegetable-eating monkey race, and the herb-eating camel, have the said four-pointed teeth much more pointed than those of man and that the intestines, compared with the real length of the body, instead of assigning to man a middle position, would place him among the herbivorous animals. in short--for i certainly need not dwell on this part of my subject, after having adduced so fully the views of prof. lawrence and baron cuvier--there is no intelligent naturalist or comparative anatomist, at present, who attempts to resort for one moment to man's structure, in support of the hypothesis that he is a flesh-eater. none, so far as i know, will affirm, or at least with any show of reason maintain, that anatomy, so far as that goes, is in favor of flesh eating. we come, then, to another and more important division of our subject. ii. the physiological argument. one of the advantages of vegetable-eaters over others, is in the superior appetite which they enjoy. there are many flesh-eaters who have what they call a good appetite. but i never knew a person of this description, who made the change from a mixed diet to one purely vegetable, who did not afterward acknowledge that he never once knew, while he was an eater of animal food, a truly perfect appetite. this testimony in favor of vegetable diet is positive; whereas that of the multitude, who have never made the change i speak of, but who are therefore the more ready to laugh at the conclusions, is merely negative. a person of perfect appetite can eat at all times, and under all circumstances. he can eat of one thing or another, and in greater or less quantity. were there no objections to it, he could make an entire meal of the coarsest and most indigestible substances; or, he could eat ten or fifteen times a day; or, he could eat a quantity at once which would astonish even a siberian; or, on the contrary, he could abstain from food entirely, for a short time; and any of these without serious inconvenience. he would, indeed, feel a slight want of something (in the case of total abstinence), when the usual hour arrived for taking a meal; but the sensation is not an abiding one; when the hour has passed by, it entirely disappears. nor is there ever, at least for a day or two of abstinence, that gnawing at the stomach, as some express it, which is so often felt by the flesh-eater and the devourer of other mixed and injurious dishes and which is so generally mistaken for true and genuine hunger. i have said that the vegetable-eater finds no serious inconvenience from the quality or quantity of his food; but i mean to speak here of the _immediate_ effects solely. no doubt every error of this sort produces mischief, sooner or later. the more perfect the appetite is, the greater should be our moral power of commanding it, and of controlling the quality and quantity of our food and drink, as well as the times and seasons of receiving it. these statements, i am aware, are contrary to the received and current opinion; but that they are true, can be proved, not by one person merely,--though if that person were to be entirely relied on, his positive affirmation would outweigh a thousand _negative_ testimonies,--but by many hundreds. it is more generally supposed that he who confines himself to a simple diet, soon brings his stomach into such a state that the slightest departure from his usual habits for once only, produces serious inconveniences; and this indeed is urged as an argument against simplicity itself. yet, how strange! how much more natural to suppose that the more perfect the health of the stomach, the better it will bear, for a time, with slight or even serious departures from truth and nature! how much more natural to suppose that perfect health is the very best defence against all the causes which tend to invite or to provoke disease! and what it would be natural to infer, is proved by experience to be strictly true. the thorough-going vegetable-eater can make a meal for once, or perhaps feed for a day or so, on substances which would almost kill many others; and can do so with comparative impunity. he can make a whole meal of cheese, cabbage, fried pudding, fried dough-nuts, etc., etc.; and if it be not in remarkable excess, he will feel no immediate inconvenience, unless from the mental conviction that he must pay the full penalty at some distant day. i repeat it, the appetite of the vegetable-eater, if true to his principles, and temperate in regard to quantity, is always, at all moments of his life, perfect. to be sure, he is not always _hungry_. hunger, indeed, as i have already intimated--what most people call hunger, a morbid sensation, or gnawing--is unknown to him. but there is scarce a moment of his life, at least, when he is awake, in which he could not enjoy the pleasures of eating, even the coarsest viands, with a high relish; provided, however, he knew it was _proper_ for him to eat. nor is his appetite fickle, demanding this or that particular article, and disconcerted if it cannot be obtained. it is satisfied with any thing to which the judgment directs; and though gratified, in a high degree, with dainties, when nothing better and more wholesome cannot be obtained, never demanding them in a peremptory manner. the vegetable-eater has a more quiet, happy, and perfect digestion than the flesh-eater. on this point there has been much mistake, even among physiologists. richerand and many others suppose that a degree of constitutional disturbance is indispensable during the process of digestion; and some have even said that the system was subjected at every meal--nay, at every healthy meal--to a species of miniature fever. the remarks of richerand are as follows. i have slightly abridged them, but have not altered the sense: "while the alimentary solution is going on, a slight shivering is felt; the pulse becomes quicker and more contracted; the vital power seems to forsake the other organs, to concentrate itself on that which is the seat of the digestive process. as the stomach empties itself, the shivering is followed by a gentle warmth; the pulse increases in fullness and frequency; and the insensible perspiration is augmented. digestion brings on, therefore, a general action, analogous to a febrile paroxysm." and what is it, indeed, _but_ a febrile paroxysm? nay, richerand himself confirms this by adding, "this fever of digestion, noticed already by the ancients, is particularly observable in women of great sensibility." that is, the fever is more violent in proportion to the want of power in the person it attacks to resist its influence; just as it is with fever in all other circumstances, or when induced by any other causes. but, can any one believe the author of nature has so made us, that in a steady and rational obedience to his laws, it is indispensable that we should be thrown into a fever three times a day, one thousand and ninety-five times in a year, and seventy-six thousand six hundred and fifty in seventy years? no wonder, if this were true, that the vitality of our organs was ordained to wear out soon; for we see by what means the result would be accomplished. the fever, however, of which richerand speaks, does very generally exist, because mankind very generally depart from nature and her laws. but it is not necessary. the simple vegetable-eater--if he lives right in all other respects--if he errs not as to quantity, knows nothing of it; nor should it be known by any body. we should leave it to the animals below man to err, in quantity and quality, to an excess which constitutes a surfeit or a fever, and causes fullness and drowsiness, and a recumbent posture. the self-styled lord of the animal world should rise superior to habits which have marked, in every age, certain orders of the lower animals. but the chyle which is produced from vegetable aliment is better--all other things being equal--than that which is produced from any other food. for proof of this, we need but the testimony of oliver and other physiologists. they tell us, unhesitatingly, that under the same circumstances, chyle which is formed from vegetables will be preserved from putrefaction many days longer--the consequence of greater purity and a more perfect vitality--than that which is formed from any admixture of animal food. is it not, then, better for the purposes of health and longevity? can it, indeed, be otherwise? i will say nothing at present, for want of space to devote to it, of the indications which are afforded by the other sensible properties of the chyle which is produced from vegetables. the single fact i have presented is enough on that point. the best solids and fluids are produced by vegetable eating. on this single topic a volume might be written, without exhausting it, while i must confine myself to a page or two. in the first place, it forms better bones and more solid muscles, and consequently gives to the frame greater solidity and strength. compare, in evidence of the truth of this statement, the vegetable-eating millions of middle and southern europe, with the other millions, who, supposed to be more fortunate, can get a little flesh or fish once a day. especially, make this comparison in ireland, where the vegetable food selected is far from being of the first or best order; and whose sight is so obtuse as not to perceive the difference? i do not say, compare the enervated inhabitant of a hot climate, as spain or italy, with the inhabitant of england, or scotland, or russia, for that would be an unfair comparison, wholly so; but compare italian with italian, frenchman with frenchman, german with german, scotchman with scotchman, and hibernian with hibernian. in like manner, compare the millions of japanese of the interior, who subsist through life chiefly on rice, with the few millions of the coasts who eat a little fish with their rice. make a similar comparison in china and in hindostan. notice, in particular, the puny chinese, who live in southern china, on quite a large proportion of shell-fish, compared with the chinese of the interior. extend your observations to hindostan. do not talk of the effeminate habits and weak constitutions of the rice and curry eaters there--bad as the admixture of rice and curry may be--for that is to compare the hindoo with other nations; but compare hindoo with hindoo, which is the only fair way. compare the porters of the mediterranean, both of asia and europe, who feed on bread and figs, and carry weights to the extent of eight hundred or one thousand pounds, with the porters who eat flesh, fish, and oil. compare african with african, american indian with american indian; nay, even new englander with new englander; for we have a few here who are trained to vegetable eating. in short, go where you will, and institute a fair comparison, and the results will be, without a single exception, in favor of a diet exclusively vegetable. it is necessary, however, in making the comparison, to place _good_ vegetable food in opposition to good animal food; for no one will pretend that a diet of crude, miserable, or imperfect, or sickly vegetables will be as wholesome as one consisting of rich farinaceous articles and fruits; nor even as many kinds of plain meat. the only instance which, on a proper comparison, will probably be adduced to prove the incorrectness of these views, will be that of a few tribes of american indians, who, though they have extremely robust bodies, are eaters of much flesh. but they live also in the open air, and have many other good habits, and are healthy in spite of the inferiority of their diet. but perfect, physically, as they seem to be, and probably are, examine the vegetable-eaters among them, of the same tribe, and they will be found still more so. in the next place, the fluids are all in a better and more healthy state. in proof of this, i might mention in the first place that superior agility, ease of motion, speed, and power of endurance which so distinguish vegetable-eaters, wherever a fair comparison is instituted. they possess a suppleness like that of youth, even long after what is called the juvenile period of life is passed over. they are often seen running and jumping, unless restrained by the arbitrary customs of society, in very advanced age. their wounds heal with astonishing rapidity in as many days as weeks, or even months, in the latter case. all this could not happen, were there not a good state of the fluids of the system conjoined, to a happy state of the solids. the vegetable-eater, if temperate in the use of his vegetables, and if all his other habits are good, will endure, better than the flesh-eater, the extremes of heat and cold. this power of endurance has ever been allowed to be a sure sign of a good state of health. the most vigorous man, as it is well known, will endure best both extremes of temperature. but it is a proof also of the greater purity of his solids and fluids. the secretions and excretions of his body are in a better state; and this, again, proves that his blood and other fluids are healthy. he does not so readily perspire excessively as other men, neither is there any want of free and easy perspiration. profuse sweating on every trifling exertion of the body or mind, is as much a disease as an habitually dry skin. but the vegetable-eater escapes both of these extremes. the saliva, the tears, the milk, the gastric juice, the bile, and the other secretions and excretions--particularly the dejections--are as they should be. nay, the very exhalations of the lungs are purer, as is obvious from the breath. that of a vegetable-eater is perfectly sweet, while that of a flesh-eater is often as offensive as the smell of a charnel-house. this distinction is discernible even among the brute animals. those which feed on grass, grain, etc., have a breath incomparably sweeter than those which prey on animals. compare the camel, and horse, and cow, and sheep, and rabbit, with the tiger (if you choose to approach him), the wolf, the dog, the cat, and the hawk. one comparison will be sufficient; you will never forget it. but there is as much difference between the odor of the breath of a flesh-eating human being and a vegetable-eater, as between those of the dog and the lamb. this, however, is a secret to all but vegetable-eaters themselves, since none but they are so situated as to be able to make the comparison. but, betake yourself to mealy vegetables and fruits a few years, and live temperately on them, and then you will perceive the difference, especially in riding in a stage-coach. this, i confess, is rather a draw-back upon the felicity of vegetable-eaters; but it is some consolation to know what a mass of corruption we ourselves have escaped. there is one more secretion to which i wish to direct your attention, which is, the fat or oil. the man who lives rightly, and rejects animal food among the rest, will never be overburdened with fat. he will neither be too corpulent nor too lean. both these conditions are conditions of disease, though, as a general rule, corpulence is most to be dreaded; it is, at least, the most disgusting. fat, i repeat it, is a secretion. the cells in which it is deposited serve for relieving the system of many of the crudities and abuses, not to say poisons, which are poured into it--cheated; as it were, in some degree into the blood, secreted into the fat cells, and buried in the fat to be out of the way, and where they can do but little mischief. yet, even here they are not wholly harmless. the fat man is almost always more exposed to disease, and to _severe_ epidemic disease in particular, than the lean man. let us leave it to the swine and other kindred quadrupeds, to dispose of gross half poisonous matter, by converting it into, or burying it in fat; let us employ our vital forces and energies in something better. above all, let us not descend to swallow, as many have been inclined to do, besides the ancient israelites, this gross secretion, and reduce ourselves to the painful necessity of carrying about, from day to day, a huge mass of double-refined disease, pillaged from the foulest and filthiest of animals. vegetable-eaters--especially if they avoid condiments, as well as flesh and fish--are not apt to be thirsty. it is a common opinion among the laboring portion of the community, that they who perspire freely, must drink freely. and yet i have known one or two hard laborers who were accustomed to sweat profusely and freely, who hardly ever drank any thing, except a little tea or milk at their meals, and yet were remarkably strong and healthy, and attained to a great age. one of this description (frederick lord, of hartford, conn.), lived to about the age of eighty-five. how the system is supplied, in such cases, with fluid, i do not know; but i know it is not necessary to drink perpetually for the purpose; for if but one healthy man can dispense with drinking, others may. the truth is, we seldom drink from real thirst. we drink chiefly either from habit, or because we have created a morbid or diseased thirst by improper food or drink, among which animal food is pretty conspicuous. i have intimated that, in order to escape thirst, the vegetable-eater must abstain also from condiments. this he will be apt to do. it is he who eats flesh and fish, and drinks something besides water, who feels such an imperious necessity for condiments. the vegetable and milk eater, and water-drinker, do not need them. it is in this view, that the vegetable system lies at the foundation of all reform in the matter of temperance. so long as the use of animal food is undisturbed and its lawfulness unquestioned, all our efforts to heal the maladies of society are superficial. the wound is not yet probed to the bottom. but, renounce animal food, restore us to our proper condition, and feed us on milk and farinaceous articles, and our fondness for excitement and our hankering for exciting drinks and condiments will, in a few generations, die away. animal food is a root of all evil, so far as temperance is concerned, in its most popular and restricted sense. the pure vegetable-eaters, especially those who are trained as such, seldom drink at all. some use a little water with their meals, and a few drink occasionally between them, especially if they labor much in the open air, and perspire freely. some taste nothing in the form of drink for months, unless we call the abundant juices of apples and other fruits, and milk, etc., by that name--of which, by the way, they are exceedingly fond. the reason is, they are seldom thirsty. dr. lambe, of london, doubts whether man is naturally a drinking animal; but i do not carry the matter so far. still i believe that ninety-nine hundredths of the drink which is used, _as_ now used, does more harm than good. he who avoids flesh and fish, escapes much of that languor and faintness, at particular hours, which others feel. he has usually a clear and quiet head in the morning. he is ready, and willing, and glad to rise in due season; and his morning feelings are apt to last all day. he has none of that faintness between his meals which many have, and which tempts thousands to luncheons, drams, tobacco, snuff, and opium, and ultimately destroys so much health and life. the truth is, that vegetable food is not only more quiet and unstimulating than any other, but it holds out longer also. i know the contrary of this is the general belief; but it is not well founded. animal food stimulates most, and as the stimulus goes off soon, we are liable to feel dull after it, and to fancy we need the stimulus of drink or something else to keep us up till the arrival of another meal. and, having acquired a habit of relying on our food to stimulate us immediately, much more than to give us real, lasting, permanent strength, it is no wonder we feel, for a time, a faintness if we discontinue its use. this only shows the power of habit, and the over-stimulating character of our accustomed food. nor does the simple vegetable-eater suffer, during the spring, as other people say they do. all is cheerful and happy with him, even then. nor, lastly, is he subject to hypochondria or depression of spirits. he is always lively and cheerful; and all with him is bright and happy. as it has been expressed elsewhere, with the truly temperate man it is "morning all day." the system of diet in question, greatly improves, exalts, and perfects the senses. the sight, smell, and taste are rendered greatly superior by it. the difference in favor of the hearing and the touch may not be so obvious; nevertheless, it is believed to be considerable. but the change in the other senses--the first three which i have named--even when we reform as late as at thirty-five or forty, is wonderful. i do not wish to encourage, by this, a delay of the work of reformation; we can never begin it too early. vegetable diet favors beauty of form and feature. the forms of the natives of some of the south sea islands, to say nothing of their features, are exceedingly fine. they are tall and well proportioned. so it is with the japanese and chinese, especially of the interior, where they subsist almost wholly on rice and fruits. the japanese are the finest men, physically speaking, in asia. the new hollanders, on the contrary, who live almost wholly on flesh and fish, are among the most meagre and ugly of the human race, if we except the flesh-eating savages of the north, and the greenlanders and laplanders. in short, the principle i have here advanced will hold, as a _general rule_, i believe, other things being equal, throughout the world. if it be asked whether i would exalt beauty and symmetry into virtues, i will only say that they are not without their use in a virtuous people; and i look forward to a period in the world's history, when all will be comparatively well formed and beautiful. beauty is exceedingly influential, as every one must have observed who has been long in the world; at least, if he has had his eyes open. and it is probably right that it should be so. our beauty is almost as much within our control, as a race, as our conduct. a vegetable diet, moreover, promotes and preserves a clearness and a generally healthful state of the mental faculties. i believe that much of the moral as well as intellectual error in the world, arises from a state of mind which is produced by the introduction of improper liquids and solids into the stomach, or, at least, by their application to the nervous system. be this as it may, however, there is nothing better for the brain than a temperate diet of well-selected vegetables, with water for drink. this sir isaac newton and hundreds of others could abundantly attest. it also favors an evenness and tranquillity of temper, which is of almost infinite value. the most fiery and vindictive have been enabled, by this means, when all other means had failed, to transform themselves into rational beings, and to become, in this very respect, patterns to those around them. if this were its only advantage, in a physiological point of view, it would be of more value than worlds. it favors, too, simplicity of character. it makes us, in the language of the bible, to remain, or to become, as little children, and it preserves our juvenile character and habits through life, and gives us a green old age. finally and lastly, it gives us an independence of external things and circumstances, that can never be attained without it. in vain may we resort to early discipline and correct education--in vain to moral and religious training--in vain, i had almost said, to the promises and threatenings of heaven itself, so long as we continue the use of food so unnatural to man as the flesh of animals, with the condiments and sauces, and improper drinks which follow in its train. our hope, under god, is, in no small degree, on a radical change in man's dietetic habits--in a return to that simple path of truth and nature, from which, in most civilized countries, those who have the pecuniary means of doing it have unwisely departed. iii. the medical argument. if perfect health is the best preventive and security against disease, and if a well-selected and properly administered vegetable diet is best calculated to promote and preserve that perfect health, then this part of the subject--what i have ventured to call the medical argument--is at once disposed of. the superiority of the diet i recommend is established beyond the possibility of debate. now that this is the case--namely, that this diet is best calculated to promote perfect health--i have no doubt. for the sake of others, however, it may be well to adduce a few facts, and present a few brief considerations. it is now pretty generally known, that howard, the philanthropist, was, for about forty years a vegetable-eater, subsisting for much of this time on bread and tea, and that he went through every form of exposure to disease, contagious and non-contagious, perfectly unharmed. and had it not been for other physical errors than those which pertain to diet, i know of no reason why his life might not have been preserved many years longer--perhaps to this time. rev. josiah brewer, late a missionary in smyrna, was very much exposed to disease, and, like mr. howard, to the plague itself; and yet i am not aware that he ever had a single sick day as the consequence of his exposure. i do not know with certainty that he abstains entirely from flesh meat, but he is said to be rigidly temperate in other respects. those who have read rush's inquiries and other writings, are aware that he was very much exposed to the yellow fever in philadelphia, during the years in which it prevailed there. now, there is great reason for believing that he owed his exemption from the disease, in part, at least, to his great temperance. mr. james, a teacher in liberia, in africa, had abstained for a few years from animal food, prior to his going out to africa. immediately after his arrival there, and during the sickly season, one of his companions who went out with him, died of the fever. mr. james was attacked slightly, but recovered. another vegetable-eater--the rev. mr. crocker--went out to a sickly part of africa some years since, and remained at his station a long time in perfect health, while many of his friends sickened or died. at length, however, he fell. gen. thomas sheldon, of this state, a vegetable-eater, spent several years in the most sickly parts of the southern united states, with an entire immunity from disease; and he gives it as his opinion that it is no matter where we are, so that our dietetic and other habits are correct. mr. g. mcelroy, of kentucky, spent several months of the most sickly season in the most unhealthy parts of africa, in the year , and yet enjoyed the best of health the whole time. while there and on his passage home, he abstained wholly from animal food, living on rice and other farinaceous vegetables and fruits. in view of these facts and many others, mr. graham remarks: "under a proper regimen our enterprising young men of new england may go to new orleans or liberia, or any where else they choose, and stay as long as they choose, and yet enjoy good health." and there is no doubt he is right. but it is hardly worth while to cite single facts in proof of a point of this kind. there is abundant testimony to be had, going to show that a vegetable diet is a security against disease, especially against epidemics, whether in the form of a mere influenza or malignant fever. nay, there is reason to believe that a person living according to _all_ the creator's laws, physical and moral, could hardly receive or communicate disease of any kind. how could a person in perfect health, and obeying to an iota all the laws of health--how could he contract disease? what would there be in his system which could furnish a nidus for its reception? i am well aware that not a few people suppose the most healthy are as much exposed to disease as others, and that there are some who even suppose they are much more so. "death delights in a shining mark," or something to this effect, is a maxim which has probably had its origin in the error to which i have adverted. to the same source may be traced the strange opinion that a fatal or malignant disease makes its first and most desperate attacks upon the healthy and the robust. the fact is--and this explains the whole riddle--those who are regarded, by the superficial and short-sighted in this matter, as the most healthy and robust, are usually persons whose unhealthy habits have already sown the seeds of disease; and nothing is wanting but the usual circumstances of epidemics to rouse them into action. more than all this, these strong-looking but inwardly-diseased persons are almost sure to die whenever disease does attack them, simply on account of the previous abuses of their constitutions. during the prevalence of the cholera in new york, about the year , all the grahamites, as they were called, who had for some time abstained from animal food--and their number was quite respectable--and who persevered in it, either wholly escaped the disease, or had it very lightly; and this, too, notwithstanding a large proportion of them were very much exposed to its attacks, living in the parts of the city where it most prevailed, or in families where others were dying almost daily. this could not be the result of mere accident; it is morally impossible. but flesh-eaters--admitting the flesh were wholesome--are not only much more liable to contract disease, but if they contract it, to suffer more severely than others. there is yet another important consideration which belongs to the medical argument. animal food is much more liable than vegetable food, to those changes or conditions which we call poisonous, and which are always, in a greater or less degree, the sources of disease; it is also more liable to poisonous mixtures or adulterations. it is true, that in the present state of the arts, and of agriculture and civic life generally, vegetables themselves are sometimes the sources of disease. i refer not to the spurred rye and other substances, which occasionally find their way into our fields and get mixed with our grains, etc., and which are known to be very active poisons,--so much as to the acrid or otherwise improper juices which are formed by forced vegetation, especially about cities, whether by means of hot-beds, green-houses, or new, strong, or highly-concentrated manures. i refer also to the crude, unripe, and imperfect fruits and other things with which our markets are filed now-a-days; and especially to _decaying_ fruits and vegetables. but i cannot enlarge; a volume would be too little to do this part of the subject justice. nothing is more wanted than light on this subject, and a consequent reform in our fashionable agriculture and horticulture. and yet, although i admit, most cheerfully, the danger we are in of contracting disease by using diseased vegetables, the danger is neither so frequent nor so imminent, in proportion to the quantity of it consumed, as from animal food. let us briefly take a view of the facts. milk, in its nature, approaches nearest to the line of the vegetable kingdom, and is therefore, in my view, the least objectionable form of animal food. i am even ready to admit that for persons affected with certain forms of chronic disease, and for all children, milk is excellent. and yet, excellent as it is, it is very liable to be injurious. we are told, by the most respectable medical men of france, that all the cows about paris have tubercles (the seeds or beginning of consumption) in their lungs which is probably owing to the unnatural state in which they are kept, as regards the kind, and quantity, and hours of receiving their food; and especially as regards air, exercise, and water. cows cannot be healthy, nor any other domestic animals, any more than men, when long subjected to the unnatural and unhealthy influences of bad air, want of exercise, etc. hence, then, most of our cows about our towns and cities must be diseased, in a greater or less degree--if not with consumption, with something else. and of course their milk must be diseased--not, perhaps, as much as their blood and flesh, but more or less so. but if milk is diseased, the butter and cheese made from it must be diseased also. but milk is sometimes diseased through the vegetables which are eaten by the cow. every one knows how readily the sensible properties of certain acrid plants are perceived in the milk. hence as i have elsewhere intimated, we are doubly exposed to danger from eating animal food; first, from the diseases of the animal itself, and secondly, from the diseases which are liable to be induced upon us by the vegetables they use, some of which are not poisonous to them, but are so to us. so that, in avoiding animal food, we escape at least a part of the danger. besides the general fact, that almost all medical and dietetic writers object to fat, and to butter among the rest, as difficult of digestion and tending to cutaneous and other diseases,--and besides the general admission in society at large that it makes the skin "break out,"--it must be obvious that it is liable to retain, in a greater or less degree, all the poisonous properties which existed in the milk from which it was made. next to fat pork, butter seems to me one of the worst things that ever entered a human stomach; and if it will not, like pork, quite cause the leprosy, it will cause almost every other skin disease which is known. cheese is often poisoned now-a-days by design. i do not mean to say that the act of poisoning is accompanied by malice toward mankind; far from it. it is added to color it, as in the form of anatto; or to give it freshness and tenderness, as in the case of arsenic.[ ] eggs, when not fresh, are more or less liable to disease. i might even say more. when not fresh, they _are_ diseased. on this point we have the testimony of drs. willich and dunglison. the truth is, that the yolk of the egg has a strong tendency to decomposition, and this decomposing or putrefying process _begins_ long before it is perceived, or even suspected, by most people. there is much reason for believing that a large proportion of the eggs eaten in civic life,--except when we keep the poultry ourselves,--are, when used, more or less in a state of decomposition. and yet, into how many hundred forms of food do they enter in fashionable life, or in truth, in almost every condition of society! the french cooks are said to have six hundred and eighty-five methods of cooking the egg, including all the various sorts of pastry, etc., of which it forms a component part. one of the grand objections against animal food, of almost all sorts, is, that it tends with such comparative rapidity to decomposition. such is at least the case with eggs, flesh, and fish of every kind. the usual way of preventing the decomposition is by processes scarcely less hurtful--by the addition of salt, pyroligneous acid, saltpetre, lime, etc. these, to be sure, prevent putrefaction; but they render every thing to which they are applied, unless it is the egg, the more indigestible. it is a strange taste in mankind, by the way, which leads them to prefer things in a state of incipient decomposition. and yet such a taste certainly prevails widely. many like the flesh beaten; hence the origin of the cruel practice of the east of whipping animals to death.[ ] and most persons like fresh meat kept till it begins to be _tender_; that is, begins to putrefy. so most persons like fermented beer better than that which is unfermented, although fermentation is a step toward putrefaction; and they like vinegar, too, which is also far advanced in the same road. that diseased food causes diseases in the persons who use it, needs not, one would think, a single testimony; and yet, i will name a few. dr. paris, speaking of fish, says,--"it is not improbable that certain cutaneous diseases may be produced, or at least aggravated by such diet." dr. dunglison says, bacon and cured meats are often poisonous. he speaks of the poisonous tendency of eggs, and says that all _made_ dishes are more or less "rebellious." in aurillac, in france, not many years since, fifteen or sixteen persons were attacked with symptoms of cholera after eating the milk of a certain goat. the goat died with cholera about twenty-four hours after, and two men, no less eminent than professors orfila and marc, gave it as their undoubted opinion that the cholera symptoms alluded to, were caused by the milk. i have myself known oysters at certain times and seasons to produce the same symptoms. during the progress of a mortal disease among the poultry on edisto island, s. c., in , all the dogs and vultures that tasted of the flesh of the dead poultry sickened and died. chrisiston mentions an instance in which five persons were poisoned by eating beef; and dunglison one in which fourteen persons were made sick, and some died, from eating the meat of a calf. between the years and , it is on record that there were in the kingdom of wurtemberg alone, no less than two hundred and thirty-four cases of poisoning, and one hundred and ten deaths, from eating sausages. but i need not multiply this sort of evidence, the world abounds with it; though for one person who is poisoned so much as to be made sick immediately, hundreds perhaps are only slightly affected; and the punishment may seem to be deferred for many years. the truth, in short, is, that every fashionable process of fattening and even of domesticating animals, induces disease; and as most of the animals we use for food are domesticated or fattened, or both, it follows that most of our animal food, whether milk, butter, cheese, eggs, or flesh, is diseased food, and must inevitably, sooner or later, induce disease in those who receive it. those which are most fattened are the worst, of course; as the hog, the goose, the sheep, and the ox. the more the animal is removed from a natural state, in fattening, the more does the fat accumulate, and the more it is diseased. hence the complaints against every form of animal oil or fat, in every age, by men who, notwithstanding their complaints, for the most part, continue to set mankind an example of its use. let me here introduce a single paragraph from dr. cheyne, which is very much to my present purpose. "about london, we can scarce have any but crammed poultry or stall-fed butchers' meat. it were sufficient to disgust the stoutest stomach to see the foul, gross, and nasty manner in which, and the fetid, putrid, and unwholesome materials _with_ which they are fed. perpetual foulness and cramming, gross food and nastiness, we know, will putrefy the juices, and corrupt the muscular substance of human creatures--and sure they can do no less in brute animals--and thus make our food poison. the same may be said of hot-beds, and forcing plants and vegetables. the only way of having sound and healthful animals, is to leave them to their own natural liberty in the free air, and their own proper element, with plenty of food and due cleanliness; and a shelter from the injuries of the weather, whenever they have a mind to retire to it." the argument then is, that, for healthy adults at least, a well-selected vegetable diet, other things being equal, is a preventive of disease, and a security against its violence, should it attack us, in a far greater degree than a diet which includes animal food in any of its numerous forms. it will either prevent the common diseases of childhood, including those which are deemed contagious, or render their attacks extremely mild: it will either prevent or mitigate the symptoms of the severe diseases of adults, not excepting malignant fevers, small-pox, plague, etc.; and it will either prevent such diseases as cancer, gout, epilepsy, scrofula, and consumption, or prolong life under them. who that has ever thought of the condition of our domestic animals, especially about towns and cities--their want of good air, abundant exercise, good water, and natural food, to say nothing of the butter-cup and the other poisonous products of over-stimulating or fresh manures which they sometimes eat--has not been astonished to find so little disease among us as there actually is? animal food, in its best state, is a great deal more stimulating and heating to the system than vegetable food;--but how much more injurious is it made, in the circumstances in which most animals are placed? do we believe that even a new zealand cannibal would willingly eat flesh, if he knew it was from an animal that when killed was laboring under a load of liver complaint, gout, consumption, or fever? and yet, such is the condition of most of the animals we slay for food. they would often die of their diseases if we did not put the knife to their throats to prevent it. one more consideration. if the exclusive use of vegetable food will prevent a multitude of the worst and most incurable diseases to which human nature, in other circumstances, seems liable; if it will modify the diseases which a mixed diet, or absolute intemperance, or gluttony had induced,--by what rule can we limit its influence? how know we that what is so efficacious in regard to the larger diseases, will not be equally so in the case of all smaller ones? and why, then, may not its universal adoption, after a few generations, banish disease entirely from the world? every person of common observation, knows that, as a general rule, they who approach the nearest to a pure vegetable and water diet, are most exempt from disease, and the longest-lived and most happy. how, then, can it otherwise happen than that a still closer approximation will afford a greater exemption still, and so on indefinitely? at what point of an approach toward such diet and regimen, and toward perfect health at the same time, is it that we stop, and more temperance still will injure us? in short, where do we cross the line? iv. the political argument. i have dwelt at such length on the physiological and medical arguments in defence of the vegetable system, that i must compress my remaining views into the smallest space possible; especially those which relate to its political, national, or general advantages. political economists tell us that the produce of an acre of land in wheat, corn, potatoes, and other vegetables, and in fruits, will sustain animal life sixteen times as long as when the produce of the same acre is converted into flesh, by feeding and fattening animals upon it. but, if we admit that this estimate is too high, and if the real difference is only eight to one, instead of sixteen to one, the results may perhaps surprise us; and if we have not done it before, may lead us to reflection. let us see what some of them are. the people of the united states are believed to eat, upon the average, an amount of animal food equal at least to one whole meal once a day, and those of great britain one in two days. but taking this estimate to be correct, great britain, by substituting vegetable for animal food, might sustain forty-nine instead of twenty-one millions of inhabitants, and the united states sixty-six millions instead of twenty; and this, too, in their present comfort, and without clearing up any more new land. here, then, we are consuming that unnecessarily--if animal food is unnecessary--which would sustain seventy-nine millions of human beings in life, health, and happiness. now, if life is a blessing at all--if it is a blessing to twenty-two millions in great britain, and twenty millions in the united states--then to add to this population an increase of seventy-nine millions, would be to increase, in the same proportion, the aggregate of human happiness. and if, in addition to this, we admit the very generally received principle, that there is a tendency, from the nature of things, in the population of any country, to keep up with the means of support, we, of great britain and america, keep down, at the present moment, by flesh-eating, sixty-three millions of inhabitants. we do not destroy them, in the full sense of the term, it is true, for they never had an existence. but we prevent their coming into the possession of a joyous and happy existence; and though we have no name for it, is it not a crime? what! no crime for thirty-five millions of people to prevent and preclude the existence of sixty-three millions? i see no way of avoiding the force of this argument, except by denying the premises on which i have founded my conclusions. but they are far more easily denied than disproved. the probability, after all, is, that my estimates are too low, and that the advantages of an exclusively vegetable diet, in a national or political point of view, are even greater than is here represented. i do not deny, that some deduction ought to be made on account of the consumption of fish, which does not prevent the growth or use of vegetable products; but my belief is, that, including them, the animal food we use amounts to a great deal more than one meal a day, or one third of our whole living. suppose there was no _crime_ in shutting human beings out of existence by flesh-eating, at the amazing rate i have mentioned--still, is it not, i repeat it, a great national or political loss? or, will it be said, in its defence, as has been said in defence of war, if not of intemperance and some of the forms of licentiousness, that as the world is, it is a blessing to keep down its population, otherwise it would soon be overstocked? the argument would be as good in one case as in the other; that is, it is not valid in either. the world might be made to sustain, in comfort, even in the present comparatively infant state of the arts and sciences, at least forty or fifty times its present number of inhabitants. it will be time enough a thousand or two thousand years to come, to begin to talk about the danger of the world's being over-peopled; and, above all, to talk about justifying what we know is, in the abstract, very wrong, to prevent a distant imagined evil; one, in fact, which may not, and probably will not ever exist. v. the economical argument. the economy of the vegetable system is so intimately connected with its political or national advantages; that is, so depends on, or grows out of them, that i hesitated for some time before i decided to consider it separately. whatever is shown clearly to be for the general good policy and well-being of society, cannot be prejudicial to the best interests of the individuals who compose that society. still, there are some minor considerations that i wish to present under this head, that could not so well have been introduced any where else. there is, indeed, one reason for omitting wholly the consideration of the pecuniary advantages of the system which i am attempting to defend. the public, to some extent, at once consider him who adverts to this topic, as parsimonious or mean. but, conscious as i am of higher objects in consulting economy than the saving of money, that it may be expended on things of no more value than the mere indulgence or gratification of the appetites or the passions, in a world where there are minds to educate and souls to save, i have ventured to treat on the subject. it must be obvious, at a single glance, that if the vegetable products of an acre of land--such as wheat, rye, corn, barley, potatoes, beans, peas, turnips, beets, apples, strawberries, etc.--will sustain a family in equal health eight times as long as the pork, or beef, or mutton, which the same vegetables would make by feeding them to domestic animals, it must be just as mistaken a policy for the individual to make the latter disposition of these products as for a nation to do so. nations are made of individuals; and, as i have already said, whatever is best, in the end, for the one, must also be the best, as a general rule, for the other. but who has not been familiar from his very infancy with the maxim, that "a good garden will half support a family?" and who that is at all informed in regard to the manners and customs of the old world, does not know that the maxim has been verified there, time immemorial? but again: who has not considered, that if a garden of a given size will half support a family, one twice as large would support it wholly? the truth is, it needs but a very small spot indeed, of good soil, for raising all the necessaries of a family. i think i have shown, in another work,[ ] that five hundred and fifty pounds of indian or corn meal, or ten bushels of the corn, properly cooked, will support, or more than support, an adult individual a year. four times this amount is a very large allowance for a family of five persons; nay, even three times is sufficient. but how small a spot of good soil is required for raising thirty bushels of corn! it is true, no family would wish to be confined a whole year to this one kind of food; nor do i wish to have it so; not that i think any serious mischiefs would arise as the consequence; but i should prefer, for my own part, a greater variety. but this does not materially alter the case. suppose an acre and a half of land were required for the production of thirty bushels of corn. let the cultivator, if he chooses, raise only fifteen bushels of corn, and sow the remainder with barley, or rye, or wheat. or, if he prefer it, let him plant the one half of the piece with beans, peas, potatoes, beets, onions, etc. the one half of the space devoted to the production of some sort of grain would still half support his family; and it would require more than ordinary gluttony in a family of five persons to consume the produce of the other half, if the crops were but moderately abundant. a quarter of an acre of it ought to produce, at least, sixty bushels of potatoes; but this alone, would give such a family about ten pounds of potatoes, or one sixth of a bushel a day, for every day in the year, which is a tolerable allowance of food, without the grain and other vegetables. but suppose a whole family were to live wholly on grain, as corn, or even wheat, for the year; the whole expenditure would hardly, exceed fifty dollars, in dear places and in the dearest times. of course, i am speaking now of expenses for food and drink merely, the latter of which usually costs nothing, or need not. how small a sum is this to expend in new york, or boston, or philadelphia, in the maintenance of a family! and yet, it is amply sufficient for the vegetable-eater, unless his family live exclusively on wheat bread, or milk, when it might fall a little short. of corn, at a dollar a bushel, it would give him eight pounds a day--far more than a family ought to consume, if they ate nothing else; and of potatoes, at forty cents a bushel, above twenty pounds, or one third of a bushel--more than sufficient for the family of an hibernian. now, let me ask how much beef, or lamb, or pork, or sausages, or eggs, or cheese, this would buy? at ten cents a pound for each, which is comparatively low, it would buy five hundred pounds; about one pound and six ounces for the whole family, or four or five ounces each a day. this would be an average amount of nutriment equal to that of about two ounces of grain, or bread of grain, a day, to each individual. in so far as laid out in butter, or chicken, or turkey, at twenty cents a pound, it would give also about two or three ounces a day! further remarks under this head can hardly be necessary. he who considers the subject in its various aspects, will be likely to see the weight of the argument. there is a wide difference between a system which will give to each member of a family, upon the average, only about four or five ounces of food a day, and one which will give each of them more than twenty-five ounces a day, each ounce of the latter containing twice the nutriment of the former, and being much more savory and healthy at the same time. there is a wide difference, in matters of economy, at least, between one and ten. i will only add, under this head, a few tables. the first is to show the comparative amount of nutritious matter contained in some of the leading articles of human food, both animal and vegetable. it is derived from the researches of such men as mm. percy and vauquelin, of france, and sir humphrey davy, of england. pounds of wheat contain pounds of nutritious matter. " " rice " " " " " " rye " " " " " " barley " " " " " " peas " " " " " " lentils " " " " " " beans to " " " " " bread (average) " " " " " meat (average) " " " " " potatoes contain " " " " " beets " " " " " " carrots to " " " " " cabbage " " " " " " greens, turnips to " " of course, it does not follow that every individual will be able to extract just this amount of nutriment from each article; for, in this respect, as well as in others, much will depend on circumstances. the second table is from mr. james simpson, of manchester, england, in a small work entitled, "the products of the vegetable kingdom versus animal food," recently published in london. its facts are derived from dr. playfair, boussingault, and other high authorities. it will be seen to refute, entirely, the popular notions concerning the liebig theory. the truth is, liebig's views are misunderstood. his views are not so much opposed to mine as many suppose. besides, neither he nor i are infallible. flesh heat ashes forming forming for solid matter. water. principle. principle. the bones. potatoes, per ct. per ct. per ct. per ct. per ct. turnips, " " " " " barley meal, - / " - / " " - / " " beans, " " " - / " " oats, " " " " " wheat, - / " - / " " " - / " peas, " " " - / " - / " carrots, " " " " " veal, " " { beef, " " { mutton, " " { lamb, " " { blood, " " vi. the argument from experience. a person trained in the united states or in england--but especially one who was trained in new england--might very naturally suppose that all the world were flesh-eaters; and that the person who abstains from an article which is at almost every one's table, was quite singular. he would, perhaps, suppose there must be something peculiar in his structure, to enable him to live without either flesh or fish; particularly, if he were a laborer. little would he dream--little does a person who has not had much opportunity for reading, and who has not been taught to reflect, and who has never traveled a day's journey from the place which gave him birth, even so much as dream--that almost all the world, or at least almost all the hard-laboring part of it, are vegetable-eaters, and always have been; and that it is only in a few comparatively small portions of the civilized and half-civilized world, that the bone and sinew of our race ever eat flesh or fish for any thing more than as a condiment or seasoning to the rest of their food, or even taste it at all. and yet such is the fact. it is true, that in a vast majority of cases, as i have already intimated, laborers are vegetable-eaters from necessity: they cannot get flesh. almost all mankind, as they are usually trained, are fond of extra stimulants, if they can get them; and whether they are called savages or civilized men, will indulge in them more or less, if they are to be had, unless their intellectual and moral natures have been so well developed and cultivated, as to have acquired the ascendency. spirits, wine, cider, beer, coffee, tea, condiments, tobacco, opium, snuff, flesh meat, and a thousand other things, which excite, for a time, more pleasurable sensations than water and plain vegetables and fruits, will be sought with more or less eagerness according to the education which has been received, and according to our power of self-government. i have said that most persons are vegetable-eaters from necessity, not from choice. there are some tribes in the equatorial regions who seem to be exceptions to this rule; and yet i am not quite satisfied they are so. some children, among us, who are trained to a very simple diet, will seem to shrink from tea or coffee, or alcohol, or camphor, and even from any thing which is much heated, when first presented to them. but, train the same children to the ordinary, complex, high-seasoned diet of this country, and it will not take long to find out that they are ready to acquire the habit of relishing the excitement of almost all sorts of _unnaturals_ which can be presented to them. and if there are tribes of men who at first refuse flesh meat, i apprehend they do so for the same reasons which lead a child among us, who is trained simply to refuse hot food and drink, or at least, hot tea and coffee, when the latter are first presented to him. gutzlaff, the chinese traveler and missionary, has found that the chinese of the interior, who have scarcely ever tasted flesh or fish, soon acquire a wonderful relish for it, just as our children do for spirituous or exciting drinks and drugs, and as savages do for tobacco and spirits. but he has also made another discovery, which is, that flesh-eating almost ruins them for labor. instead of being strong, robust, and active, they soon become lazy, self-indulgent, and effeminate. this is a specimen--perhaps a tolerably fair one--of the natural tendency of such food in all ages and countries. man every where does best, nationally and individually, other things being equal, on a well-chosen diet of vegetables, fruits, and water. in proportion as individuals or families, or tribes or nations, depart from this--other things being equal--in the same proportion do they degenerate physically, intellectually, and morally. such a statement may startle some of my new england readers, perhaps, who have never had opportunity to become acquainted with facts as they are. but can it be successfully controverted? is it not true, that, with a few exceptions--and those more apparent than real--nations have flourished, and continued to flourish, in proportion as they have retained the more natural dietetic habits to which i have alluded; and that they have been unhappy or short-lived, as nations, in proportion as exciting food and drink have been used? is it not true, that those individuals, families, tribes, and nations, which have used what i call excitements, liquid or solid, have been subjected by them to the same effects which follow the use of spirits--first, invigoration, and subsequently decline, and ultimately a loss of strength? why is it that the more wealthy, all over europe, who get flesh more or less, deteriorate in their families so rapidly? why is it that every thing is, in this respect, so stationary among the middle classes and the poor? in short--for the case appears to me a plain one--it is the simple habits of some, whether we speak of nations, families, or individuals, which have preserved the world from going to utter decay. in ancient times, the egyptians, the most enlightened and one of the most enduring of nations, were what might properly be called a vegetable-eating nation; so were the ancient persians, in the days of their greatest glory; so the essenes, among the jews; so the romans, as i have said elsewhere, and the greeks. if either moses or herodotus is to be credited, men lived, in ancient times, about a thousand years. indeed, empire seems to have departed from among the ancient nations precisely when simplicity departed. so it is with nations still. a flesh-eating nation may retain the supremacy of the world a short time, as several european and american nations have done; just as the laborer, whose brain and nerves are stimulated by ardent spirits, may for a time retain--through the medium of an artificial strength--the ascendency among his fellow-laborers; but the triumph of both the nation and the individual must be short, and the debility which follows proportionable. and if the united states, as a nation, seem to form an exception to the truth of this remark, it is only because the stage of debility has not yet arrived. let us be patient, however, for it is not far off. but to come to the specification of facts. the japanese of the interior, according to some of the british geographers, live principally on rice and fruits--a single handful of rice often forming the basis of their frugal meal. flesh, it is said, they either cannot get, or do not like; and to milk, even, they have the same sort of aversion which most of us have to blood. it is only a few of them, comparatively, and those principally who live about the coasts, who ever use either flesh or fish. and yet we have the concurring testimony of all geographers and travelers, that in their physical and intellectual development, at least, to say nothing of their moral peculiarities, they are the finest men in all asia. in what other country of asia are schools and early education in such high reputation as in japan? where are the inhabitants so well formed, so stout made, and so robust? compare them with the natives of new holland, in the same, or nearly the same longitude, and about as far south of the equator as the japanese are north of it, and what a contrast! the new hollanders, though eating flesh liberally, are not only mere savages, but they are among the most meagre and wretched of the human race. on the contrary, the japanese, in mind and body, are scarcely behind the middle nations of europe. nearly the same remarks will apply to china, and with little modification, to hindostan. in short, the hundreds of millions of southern asia are, for the most part, vegetable-eaters; and a large proportion of them live chiefly, if not wholly on rice, though by no means the most favorable vegetable for exclusive use. what countries like these have maintained their ancient, moral, intellectual, and political landmarks? grant that they have made but little improvement from century to century; it is something not to have deteriorated. let us proceed with our general view of the world, ancient and modern. the jews of palestine, two thousand years ago, lived chiefly on vegetable food. flesh, of certain kinds, was indeed admissible, by their law; but, except at their feasts and on special occasions, they ate chiefly bread, milk, honey, and fruits. lawrence says that "the greeks and romans, in the periods of their greatest simplicity, manliness, and bravery, appear to have lived almost entirely on plain vegetable preparations." the irish of modern days, as well as the scotch, are confined almost wholly to vegetable food. so are the italians, the germans, and many other nations of modern europe. yet, where shall we look for finer specimens of bodily health, strength, and vigor, than in these very countries? the females, especially, where shall we look for their equals? the men, even--the scotch and irish, for example--are they weaker than their brethren, the english, who use more animal food? it will be said, perhaps, the vegetable-eating europeans are not always distinguished for vigorous minds. true; but this, it may be maintained, arises from their degraded physical condition, generally; and that neglect of mental and moral cultivation which accompanies it. a few, even here, like comets in the material system, have occasionally broken out, and emitted no faint light in the sphere in which they were destined to move. but we are not confined to europe. the south sea islanders, in many instances, feed almost wholly on vegetable substances; yet their agility and strength are so great, that it is said "the stoutest and most expert english sailors, had no chance with them in wrestling and boxing." we come, lastly, to africa, the greater part of whose millions feed on rice, dates, etc.; yet their bodily powers are well known. in short, more than half of the , , of human beings which inhabit our globe live on vegetables; or, if they get meat at all, it is so rarely that it can hardly have any effect on their structure or character. out of europe and the united states--i might even say, out of the latter--the use of animal food is either confined to a few meagre, weak, timid nations, like the esquimaux, the greenlanders, the laplanders, the samoiedes, the kamtschadales, the ostiacs, and the natives of siberia and terra del fuego; or those wealthier classes, or individuals of every country, who are able to range lawlessly over the creator's domains, and select, for their tables, whatever fancy or fashion, or a capricious appetite may dictate, or physical power afford them. vii. the moral argument. in one point of view, nearly every argument which can be brought to show the superiority of a vegetable diet over one that includes flesh or fish, is a moral argument. thus, if man is so constituted by his structure, and by the laws of his animal economy, that all the functions of the body, and of course all the faculties of the mind, and the affections of the soul, are in better condition--better subserve our own purposes, and the purposes of the great creator--as well as hold out longer, on the vegetable system--then is it desirable, in a moral point of view, to adopt it. if mankind lose, upon the average, about two years of their lives by sickness, as some have estimated it,[ ] saying nothing of the pain and suffering undergone, or of the mental anguish and soul torment which grow out of it, and often render life a burden; and if the simple primitive custom of living on vegetables and fruits, along with other good physical and mental habits, which seem naturally connected with it, will, in time, nearly if not wholly remove or prevent this amazing loss, then is the argument deduced therefrom, in another part of this chapter, a moral argument. if, as i have endeavored to show, the adoption of the vegetable system by nations and individuals, would greatly advance the happiness of all, in every known respect, and if, on this account, such a change in our flesh-eating countries would be sound policy, and good economy,--then we have another moral argument in its favor. but, again; if it be true that all nations have been the most virtuous and flourishing, other things being equal, in the days of their simplicity in regard to food, drink, etc.; and if we can, in every instance, connect the decline of a nation with the period of their departure, as a nation, into the maze of luxurious and enervating habits; and if this doctrine is, as a general rule, obviously applicable to smaller classes of men, down to single families, then is the argument we derive from it in its nature a moral one. whatever really tends, without the possibility of mistake, to the promotion of human happiness, here and hereafter, is, without doubt, moral. but this, though much, is not all. the destruction of animals for food, in its details and tendencies, involves so much of cruelty as to cause every reflecting individual--not destitute of the ordinary sensibilities of our nature--to shudder. i recall: daily observation shows that such is not the fact; nor should it, upon second thought, be expected. where all are dark, the color is not perceived; and so universally are the moral sensibilities which really belong to human nature deadened by the customs which prevail among us, that few, if any, know how to estimate, rightly, the evil of which i speak. they have no more a correct idea of a true sensibility--not a _morbid_ one--on this subject, than a blind man has of colors; and for nearly the same reasons. and on this account it is, that i seem to shrink from presenting, at this time, those considerations which, i know, cannot, from the very nature of the case, be properly understood or appreciated, except by a very few. still there are some things which, i trust, may be made plain. it must be obvious that the custom of rendering children familiar with the taking away of life, even when it is done with a good degree of tenderness, cannot have a very happy effect. but, when this is done, not only without tenderness or sympathy, but often with manifestations of great pleasure, and when children, as in some cases, are almost constant witnesses of such scenes, how dreadful must be the results! in this view, the world, i mean our own portion of it, sometimes seems to me like one mighty slaughter-house--one grand school for the suppression of every kind, and tender, and brotherly feeling--one grand process of education to the entire destitution of all moral principle--one vast scene of destruction to all moral sensibility, and all sympathy with the woes of those around us. is it not so? i have seen many boys who shuddered, at first, at the thought of taking the life, even of a snake, until compelled to it by what they conceived to be duty; and who shuddered still more at taking the life of a lamb, a calf, a pig, or a fowl. and yet i have seen these same boys, in subsequent life, become so changed, that they could look on such scenes not merely with indifference, but with gratification. is this change of feeling desirable? how long is it after we begin to look with indifference on pain and suffering in brutes, before we begin to be less affected than before by human suffering? i am not ignorant that sentiments like these are either regarded as morbid, and therefore pitiable, or as affected, and therefore ridiculous. who that has read the story of anthony benezet, as related by dr. rush, has not smiled at what he must have regarded a feeling wholly misplaced, if nothing more? and yet it was a feeling which i think is very far from deserving ridicule, however homely the manner of expressing it. but i have related this interesting story in another part of the work. i am not prepared to maintain, strongly, the old-fashioned doctrine, that a butcher who commences his employment at adult age, is necessarily rendered hardhearted or unfeeling; or, that they who eat flesh have their sensibilities deadened, and their passions inflamed by it--though i am not sure that there is not some truth in it. i only maintain, that to render children familiar with the taking away of animal life,--especially the lives of our own domestic animals, often endeared to us by many interesting circumstances of their history, or of our own, in relation to them,--cannot be otherwise than unhappy in its tendency. how shocking it must be to the inhabitants of jupiter, or some other planet, who had never before witnessed these sad effects of the ingress of sin among us, to see the carcasses of animals, either whole or by piece-meal, hoisted upon our very tables before the faces of children of all ages, from the infant at the breast, to the child of ten or twelve, or fourteen, and carved, and swallowed; and this not merely once, but from day to day, through life! what could they--what would they--expect from such an education of the young mind and heart? what, indeed, but mourning, desolation, and woe! on this subject the first annual report of the american physiological society thus remarks--and i wish the remark might have its due weight on the mind of the reader: "how can it be right to be instrumental in so much unnecessary slaughter? how can it be right, especially for a country of vegetable abundance like ours, to give daily employment to twenty thousand or thirty thousand butchers? how can it be right to train our children to behold such slaughter? how can it be right to blunt the edge of their moral sensibilities, by placing before them, at almost every meal, the mangled corpses of the slain; and not only placing them there, but rejoicing while we feast upon them?" one striking evidence of the tendency which an habitual shedding of blood has on the mind and heart, is found in the fact that females are generally so reluctant to take away life, that notwithstanding they are trained to a fondness for all sorts of animal food, very few are willing to gratify their desires for a stimulating diet, by becoming their own butchers. i have indeed seen females who would kill a fowl or a lamb rather than go without it; but they are exceedingly rare. and who would not regard female character as tarnished by a familiarity with such scenes as those to which i have referred? but if the keen edge of female delicacy and sensibility would be blunted by scenes of bloodshed, are not the moral sensibilities of our own sex affected in a similar way? and must it not, then, have a deteriorating tendency? it cannot be otherwise than that the circumstances of which i have spoken, which so universally surround infancy and childhood, should take off, gradually, the keen edge of moral sensibility, and lessen every virtuous or holy sympathy. i have watched--i believe impartially--the effect on certain sensitive young persons in the circle of my acquaintance. i have watched myself. the result has confirmed the opinion i have just expressed. no child, i think, can walk through a common market or slaughter-house without receiving moral injury; nor am i quite sure that any virtuous adult can. how have i been struck with the change produced in the young mind by that merriment which often accompanies the slaughter of an innocent fowl, or lamb, or pig! how can the christian, with the bible in hand, and the merciful doctrines of its pages for his text, "teach me to feel another's woe," --the beast's not excepted--and yet, having laid down that bible, go at once from the domestic altar to make light of the convulsions and exit of a poor domestic animal? is it said, that these remarks apply only to the _abuse_ of a thing, which, in its place, is proper? is it said, that there is no necessity of levity on these occasions? grant that there is none; still the result is almost inevitable. but there is, in any event, one way of avoiding, or rather preventing both the abuse and the occasion for abuse, by ceasing to kill animals for food; and i venture to predict that the evil never will be prevented otherwise. the usual apology for hunting and fishing, in all their various and often cruel forms,--whereby so many of our youth, from the setters of snares for birds, and the anglers for trout, to the whalemen, are educated to cruelty, and steeled to every virtuous and holy sympathy,--is, the necessity of the animals whom we pursue for food. i know, indeed, that this is not, in most cases, the true reason, but it is the reason given--it is the substance of the reason. it serves as an apology. they who make it may often be ignorant of the true reason, or they or others may wish to conceal it; and, true to human nature, they are ready to give every reason for their conduct, but the real and most efficient one. it must not, indeed, be concealed that there is one more apology usually made for these cruel sports; and made too, in some instances, by good men; i mean, by men whose intentions are in the main pure and excellent. these sports are healthy, they tell us. they are a relief to mind and body. perhaps no good man, in our own country, has defended them with more ingenuity, or with more show of reason and good sense, than dr. comstock, in his recent popular work on human physiology. and yet, there is scarcely a single advantage which he has pointed out, as being derived from the "pleasures of the chase," that may not be gained in a way which savors less of blood. the doctor himself is too much in love with botany, geology, mineralogy, and the various branches of natural history, not to know what i mean when i say this. he knows full well the excitement, and, on his own principles, the consequent relief of body and mind from their accustomed and often painful round, which grows out of clambering over mountains and hills, and fording streams, and climbing trees and rocks, to need any very broad hints on the subject; to say nothing of the delights of agriculture and horticulture. how could he, then, give currency to practices which, to say the least,--and by his own concessions, too,--are doubtful in regard to their moral tendencies, by inserting his opinions in favor of sports, for which he himself happens to be partial, in a school-book? is this worthy of those who would educate the youth of our land on the principles of the bible? viii. the millennial argument i believe it is conceded by most intelligent men, that all the arguments we bring against the use of animal food, which are derived from anatomy, physiology, or the laws of health, or even of psychology, are well founded. but they still say, "man is not what he once was; he is strangely perverted; that custom, or habit, which soon becomes second nature, and often proves stronger to us than first nature, has so changed him that he is more a creature of art than of nature, or at least of _first_ nature. and though animal food was not necessary to him at first--perhaps not in accordance with his best interests--yet it has become so by long use; and as a creature of art rather than of nature, he now seems to require it." this reasoning, at first view, appears very _specious_. but upon second view, we see it is wanting--greatly so--in solidity. it takes for granted, as i understand it, that what we call civilization, has rendered animal food necessary to man. but is it not obvious that the condition of things which is thus supposed to render this species of food necessary, is not likely to disappear--nay, that it is every century becoming more and more the law, so to speak, of the land? who is to stop the labor-saving machine, the railroad car, or the lightning flash of intelligence? and do not these considerations, if they prove any thing, prove quite too much? for if, in the onward career of what is thus called civilization, we have gone from a diet which scarcely required the use of animal food in order to render it both palatable and healthful, to one in whose dishes it is generally blended in some one or more of its forms, must we not expect that a still further progress in the same course will render the same kind of diet still more indispensable? if flesh, fish, fowl, butter, cheese, eggs, lard, etc., are much more necessary to us now, than they were a thousand years ago, will they not be still more necessary a thousand years hence? i do not see how we can avoid such a conclusion. and yet such a conclusion will involve us in very serious difficulties. in japan and china--the former more especially--if the march of civilization should be found to have rendered animal food more necessary, it has at the same time rendered it less accessible to the mass of the population. the great increase of the human species has crowded out the animals, even the domestic ones. some of the old historians and geographers tell us that there are not so many domestic animals in the whole kingdom of japan, as in a single township of sweden. and must not all nations, as society progresses and the millennium dawns, crowd out the animals in the same way? it cannot be otherwise. true, there may remain about the same supply as at present from the rivers and seas, and perchance from the air; but what can these do for the increasing hundreds of millions of such large countries? what do they for japan? in short, if the reasoning above were good and valid, it would seem to show that precisely at the point of civilization where animal food becomes most necessary, at precisely that point it becomes most scarce. these things do not seem to me to go well together. we must reject the one or the other. if we believe in a millennium, we must, inevitably, give up our belief in animal food, at least the belief that its necessity grows out of the increasing wants of society. or if, on the other hand, we believe in the increasing necessity of animal food, we must banish from our minds all hope of what we call a millennium, at least for the present. ix. the bible argument. it is not at all uncommon for those who find themselves driven from all their strong-holds, in this matter, to fly to the bible. our saviour ate flesh and fish, say they; and the god of the new testament, as well as of the old, in this and other ways, not only permitted but sanctioned its use. but, to say nothing of the folly of going, for proof of every thing we wish to prove, to a book which was never given for this purpose, or of the fact that in thus adducing scripture to prove our favorite doctrines, we often go too far, and prove too much; is it true that the saviour ate flesh and fish? or, if this could be proved, is it true that his example binds us forever to that which other evidence as well as science show to be of doubtful utility? paul did not think so, most certainly. it is good neither to eat flesh nor to drink wine, he says, if it cause our brother to offend. did not paul understand, at least as well as we, the precepts and example of our saviour? and as to a permission to noah and his descendants, the jews, to use animal food--was it not for the hardness of the human heart, as our saviour calls it? from the beginning, was it so? is not man, in the first chapter of genesis, constituted a vegetable-eater? was his constitution ever altered? and if so, when and where? will they who fly to the bible for their support, in this particular, please to tell us? but it is idle to go to the bible, on this subject. i mean, it is idle to pretend to do so, when we mean not so much. men who _incline_ to wine and other alcoholic drinks, plead the example and authority of the bible. yet you will hardly find a man who drinks wine simply because he believes the bible justifies its use. he drinks it for other reasons, and then makes the foolish excuse that the bible is on his side. so in regard to the use of flesh meat. find a man who really uses flesh or fish _because_ the bible requires him to do so, and i will then discuss the question with him on bible ground. till that time, further argument on this direction is unnecessary. conclusion. but i must conclude this long essay. there is one consideration, however, which i am unwilling to omit, although, in deciding on the merits of the question before us, it may not have as much weight--regarded as a part of the moral argument--on every mind, as it has on my own. suppose the great creator were to make a new world somewhere in the regions of infinite space, and to fit it out in most respects like our own. it is to be the place and abode of such minerals, vegetables, and animals as our own. instead, however, of peopling it gradually, he fills it at once with inhabitants; and instead of having the arts and the sciences in their infancy, he creates every thing in full maturity. in a word, he makes a world which shall be exactly a copy of our own, with the single exception that the , , of free agents in it shall be supposed to be wholly ignorant in regard to the nature of the food assigned them. but the new world is created, we will suppose, at sunrise, in october. the human inhabitants thereof have stomachs, and soon, that is, by mid-day or before night, feel the pangs of hunger. now, what will they eat? the world being mature, every thing in it is, of course, mature. around, on every hand, are cornfields with their rich treasures; above, that is, in the boughs of the orchards, hang the rich russets, pippins, and the various other excellent kinds of the apple, with which our own country and other temperate climates abound. in tropical regions, of course, almost every vegetable production is flourishing at that season, as well as the corn and the apple. or, he has but to look on the surface of the earth on which he stands, and there are the potatoe, the turnip, the beet, and many other esculent roots; to say nothing of the squash, the pumpkin, the melon, the chestnut, the walnut, the beechnut, the butternut, the hazelnut, etc.,--most of which are nourishing, and more or less wholesome, and are in full view. around him, too, are the animals. i am willing even to admit the domestic animal--the horse, the ox, the sheep, the dog, the cat, the rabbit, the turkey, the goose, the hen, yes, and even the pig. and now, i ask again, what will he eat? he is destitute of experience, and he has no example. but he has a stomach, and he is hungry: he has hands and he has teeth; the world is all before him, and he is the lord of it, at least so far as to use such food in it as he pleases. does any one believe that, in these circumstances, man would prey upon the animals around him? does any person believe--can he for one moment believe--he would forthwith imbrue his hands in blood, whether that of his own species or of some other? would he pass by the mellow apple, hanging in richest profusion every where, inviting him as it were by its beauties? would he pass by the fields, with their golden ears? would he despise the rich products of field, and forest, and garden, and hasten to seize the axe or the knife, and, ere the blood had ceased to flow, or the muscles to quiver, give orders to his fair but affrighted companion within to prepare the fire, and make ready the gridiron or the spider? or, without the knowledge even of this, or the patience to wait for the tedious process of cooking to be completed, would he eat raw the precious morsel? does any one believe this? can any one--i repeat the question--can any one believe it? on the contrary, would not every living human being revolt, at first, from the idea, let it be suggested as it might, of plunging his hands in blood? can there be a doubt that he would direct his attention at first--yes, and for a long time afterward--to the vegetable world for his food? would it not take months and years to reconcile his feelings--his moral nature--to the thought of flesh-mangling or flesh-eating? at least, would not this be the result, if he were a disciple of christianity? although professing christians, as the world is now constituted, do not hesitate to commit such depredations, would they do so in the circumstances we have supposed? i am sure there can be but one opinion on this subject; although i confess it impossible for me to say how it may strike other minds constituted somewhat differently from my own. with me, this consideration of the subject has weight and importance. it is not necessary, however. the argument--the moral argument, i mean--is sufficient, as it seems to me, without it. what then shall we say of the anatomical, the physiological, the medical, the political, the economical, the experimental, the bible, the millennial, and the moral arguments, when united? have they not force? are they not a nine-fold cord, not easily broken? is it not too late in the day of human improvement to meet them with no argument but ignorance, and with no other weapon but ridicule? footnotes: [ ] for proof that arsenic or ratsbane is sometimes added to cheese, see the library of health, volume ii., page . in proof of the poisonous tendency of milk and butter, see whitlaw's theory of fever, and clark's treatise on pulmonary consumption. [ ] see dunglison's hygiene, page . [ ] the young housekeeper. [ ] or, more nearly, perhaps, a year and a half, in this country. in england, it is one year and five-sevenths. outlines of a new system of food and cookery. in the work of revising and preparing the foregoing volume for publication, the writer was requested to add to it a system of vegetable cookery. at first he refused to do so, both on account of the difficulty of bringing so extensive a subject within the compass of twenty or thirty pages, and because it did not seem to him to be called for, in connection with the present volume. but he has yielded his own judgment to the importunity of the publishers and other friends of the work, and prepared a mere outline or skeleton of what he may hereafter fill up, should circumstances and the necessary leisure permit. but there is one difficulty to be met with at the very threshold of the subject. vegetable eaters are not so hard driven to find whereon to subsist, as many appear to suppose. for the question is continually asked, "if you dispense wholly with flesh and fish, pray what can you find to eat?" now, while we are aware that one small sect of the vegetarians--the followers of dr. schlemmer--eat every thing in a raw state, we are, for ourselves, full believers in plain and simple cookery. that a potato, for example, is better cooked than uncooked, both for man and beast, we have not the slightest doubt. we believe that a system of preparing food which renders the raw material more palatable, more digestible, and more nutritious, or perhaps all this at once, must be legitimate, and even preferable--if not for the individual, at least for the race. but the difficulty alluded to is, how to select a few choice dishes from the wide range--short of flesh and fish--which god and nature permit. for if we believed in the use of eggs when commingled with food, we should hardly deem it proper to go the whole length of our french brethren, who have nearly seven hundred vegetable dishes, of which eggs form a component part; nor the whole length even to which our own powers of invention might carry us; no, nor even the whole length to which the writer of an english work now before us, and entitled "vegetable cookery," has gone--the extent of about a thousand plain receipts. we believe the whole nature of man, and even his appetite, when unperverted, is best served and most fully satisfied with a range of dishes which shall hardly exceed hundreds. it is held by dr. dunglison, dr. paris, and many of the old school writers, that all made dishes--all mixtures of food--are "more or less rebellious;" that is, more or less indigestible, and consequently more or less hurtful. if they mean by this, that in spite of the accommodating power of the stomach to the individual, they are hurtful to the race, i go with them most fully. but i do _not_ believe that _all made dishes, to all persons_, are so directly injurious as many suppose. god has made man, in a certain sense, omnivorous. his physical stomach can receive and assimilate, like his mental stomach, a great variety of substances; and both can go on, without apparent disease, for a great many years, and perhaps for a tolerably long life in this way. there is, however, a higher question for man to ask as a rational being and as a christian, than whether this or that dish will hurt him directly. it is, whether a dish or article is _best_ for him--best for body, mind, and heart--best for the whole human nature--best for the whole interests of the whole race--best for time, and best for eternity. startle not, reader, at this assertion. if west could properly say, "i paint for eternity," the true disciple of christ and truth can say, "i eat and drink for eternity." and a higher authority than any that is merely human has even required us to do so. this places the subject of preparing food on high ground. and were i to carry out my plan fully, i should exclude from a christian system of food and cookery all mixtures, properly so called, and all medicines or condiments. not that all mixtures are equally hurtful to the well-being of the race, nor all medicines. indeed, considering our training and habits, some of both, to most persons, have become necessary. i know of many whose physical inheritance is such, that salt, if not a few other medicinal substances, have become at least present necessaries to them. and to those mixtures of substances closely allied, as farina with farina--meal of one kind with meal of another--i could scarcely have any objection, myself. nature objects to incompatibles, and therefore i do; and medicine, and all those kinds of food which are opposed one to another, are incompatible with each other. when one is in the stomach, the other should not be. i have spoken of carrying out my plan, but this i cannot now fully do. it would not be borne, till, as lord bacon used to say, "some time be passed over." but, on the other hand, i am unwilling to give directions, as i did ten or twelve years ago, in my young housekeeper, such as shall pander to a perverted--most abominably perverted--public taste. man is made for progress, and it is high time the public standard were raised in regard to food and cookery. although grains and fruits are the natural food of man, yet there are a variety of shapes in which the grains or farinacea may be presented to us; and there are a few substances fit for food which do not properly belong to either of these classes. i shall treat first of the different kinds of food prepared from grain or farinaceous substances; secondly, of fruits; thirdly, of roots; and fourthly, speak of a few articles that do not properly belong to any of the three. while, therefore, as will be seen by the remarks already made, i have many things to say that the community cannot yet bear, it need not escape the observation of the most careless reader, that i aim at nothing less than an entire ultimate subversion of the present system of cookery, believing it to be utterly at war with the laws of god, and of man's whole nature. class i.--farinaceous, or mealy substances. the principal of these are wheat, oats, indian corn, rice, rye, barley, buckwheat, millet, chestnuts, peas, beans, and lentils. they are prepared in various forms. division i.--bread. the true idea of bread is that coarse or cracked and unbolted meal, formed into a mass of dough by means of water, and immediately baked in loaves of greater or less thickness, according to the fancy. some use bolted meal; most raise bread by fermentation; many use salt; some saleratus, or carbonate of potash; and, in the country, many use milk instead of water to form the paste. i might also mention several other additions, which, like saleratus, it is becoming fashionable to make. all these things are a departure, greater or less, from the true idea of a bread; and bread made with any of these changes, is so much the less perfectly adapted to the promotion of health, happiness, and longevity. bolting is objectionable, because bread made from bolted meal, especially when eaten hot, is more apt, when the digestive powers are not very vigorous, to form a paste, which none but very strong stomachs can entirely overcome. besides, it takes out a part of the sweetness, or life, as it is termed, of the flour. they who say fine flour bread is sweetest, are led into this mistake by the force of habit, and by the fact that the latter comes in contact, more readily than coarse bread, with the papillæ of the tongue, and seems to have more taste to it because it touches at more points. raising bread by inducing fermentation, wastes a part of the saccharine matter; and the more it is raised, the greater is the waste. by lessening the attraction of cohesion, it makes it more easy of digestion, it is true; but the loss of nutriment and of pleasure to the true appetite more than counterbalances this. bakers, in striving to get a large loaf, rob the bread of most of its sweetness. salt is objectionable, because it hardens the bread, and renders it more difficult of digestion. our ancestors, in this country, did not use it at all; and many are the families that will not use it now. those who use salt in bread, tell us how _flat_ it would taste without it. this idea of flatness has two sources. . we have so long given our bread the taste of salt, as we have most other things, that it seems tasteless without it. . the flatness spoken of in an article of food is oftentimes the true taste of the article, unaltered by any stimulus. if any two articles need to be stimulated with salt, however, it is rice and beans--bread never. if saleratus is used in bread where no acidity is present, it is a medicine; or, if you please, a poison both to the stomach and intestines. if it meets and neutralizes an acid either in the bread-tray or the stomach, the residuum is a new chemical compound diffused through the bread, which is more or less injurious, according to its nature and quantity. milk is objectionable on the score of its tendency to render the bread more indigestible than when it was wet with water, and perhaps by rendering it too nutritious. for good bread without the milk is already too nutritious for health, if eaten exclusively, for a long time. that man should not live on bread alone, is as true physically as it is morally. no bread should be eaten while new and hot--though the finer it is, the worse for health when thus eaten. old bread, heated again, is less hurtful. but if eaten both new and hot, and with butter or milk, or any thing which soaks and fills it, the effect is very bad. mrs. howland, in her economical housekeeper, says much about _ripe_ bread. and i should be glad to say as much, had i room, about ripe bread, and about the true philosophy of bread and bread-making, as she has. section a.--_bread of the first order._ this is made of coarse meal--as coarse as it can well be ground, provided the kernels are all broken. the grain should be well washed, and it may be ground in the common way, or according to the oriental mode, in hand-mills. the latter mode is preferable, because you can thus have it fresh. meal is somewhat injured by being kept long ground. if great pains is not taken to have the grain clean when ground, it needs to be passed through a coarse sieve, that all foreign bodies may be carefully separated. the hulls of corn, and especially the husks of oats and buckwheat, should also be separated in some way. in no case, however, should meal be bolted. good health requires that we eat the innutritious and coarser parts as well as the finer. receipt .--take a sufficient quantity of good, recent wheat meal;[ ] wet it well, but not too soft, with pure water; form it into thin cakes, and bake it as hard as the teeth will bear. remember, however, that the saliva aids the teeth greatly, especially when you masticate your food slowly. the cakes should be very thin--the thinner the better. many, however, prefer them an inch thick, or even more. receipt .--oat meal prepared in the same manner. procure what is called the scotch kiln dried oat meal, if you can. no matter if it is manufactured in new england, if it is well done. receipt .--indian meal cakes, otherwise called hoe cakes, or johnny cakes, are next in point of value to bread made of wheat and oats. they are most healthy, however, in cold weather. receipt .--rye cakes come next. warm instead of cold water is often used to wet all the above. some even choose to scald the meal. fancy may be indulged in this particular, only you must remember that warm water in warm weather may soon give rise, if the mass stands long, to a degree of fermentation, which, for the best bread, should be avoided. receipt .--barley meal bread comes next in order in the unleavened series. in regard to this species of bread, however, i do not speak from experience, but from report. receipt .--of millet bread i know still less. cakes made of it, as above, must certainly be wholesome. receipt .--buckwheat cakes are last in the series of the best breads. the meal is always too fine, and hence makes heavy bread, except when hot. few use it without fermentation. unleavened bread may be made as above, of all the various kinds of grain, finely ground; but it is apt to be heavy, whereas, when made properly, of coarse meal, it is only firm, never heavy; that is, it never has a lead-like appearance. they may make and use it who have iron stomachs. section b.--_bread of the second order._ this consists essentially of mixtures of the various coarse meals. true it is, that made or mixed food is objectionable; but the union of one farinaceous substance with another to form bread, can hardly be considered a mixture. it is, essentially, the addition of farina to farina, with some change in the proportion of the gluten and other properties. receipt .--wheat meal and indian, in about the proportion of two parts of wheat to one of indian. receipt .--wheat meal and oat meal, about equal parts. receipt .--wheat meal and indian, equal parts. receipt .--wheat meal and rye meal; two parts, quarts, or pounds of the former to one of the latter. receipt .--rye and indian, equal parts of each. receipt .--rye, two thirds; indian, one third. receipt .--wheat meal and rice. three quarts of wheat meal to one pint of good clean rice, boiled till it is soft. receipt .--three parts of wheat meal to one of indian. receipt .--four parts of wheat to one of indian. the proportion of the ingredients above may be varied to a great extent. i have inserted some of the best. the following are _irregulars_, but may as well be mentioned here as any where. receipt .--two quarts of wheat meal to one pound of well boiled ripe beans, made soft by pounding or otherwise. receipt .--seven pounds of wheat meal and two and a half pounds of good, mealy, and well boiled and pounded potatoes. receipt .--equal parts of coarse meal from rye, barley, and buckwheat. this is chiefly used in westphalia. receipt .--seven parts of wheat meal (as in receipt ), with two pounds of split peas boiled to a soup, and used to wet the flour. receipt .--wheat meal and apples, in the proportion of about three of the former (some use two) to one of the latter. the apples must be first pared and cored, and stewed or baked. see my "young housekeeper," seventh edition, page . receipt .--wheat meal and boiled chestnuts; three quarts of the former to one of the latter. receipt .--wheat meal, four quarts, and one quart of well boiled and pounded marrow squash. receipt .--wheat, corn, or barley meal; three quarts to one quart of powdered comfrey root. this is inserted from the testimony of rev. e. rich, of troy, n. h. receipt .--wheat meal, three pounds, to one pound of pounded corn, boiled and pounded green. this is the most doubtful form which has yet been mentioned. receipt .--receipt describes rice bread. bell, in his work on diet and regimen, says the best and most economical rice bread is made thus: wheat meal, three pounds; rice, well boiled, one pound--wet with the water in which the rice is boiled. i wish to say here, once for all, that any kind of bread may be salted, if you will _have_ salt, except the patented bread mentioned in the beginning of the next section, which is salted in the process. molasses in small quantity may also be added, if preferred. section c.--_bread of the third kind._ of this there are several kinds. those which are made by a simple effervescence, provided the residuum is not injurious, are best, and shall accordingly be placed first in order. next will follow various kinds of bread made by the ordinary process of fermentation, salting, etc. receipt .--wheat meal, seven pounds; carbonate of soda or saleratus[ ] three quarters of an ounce to one ounce; water, two and three quarter pints; muriatic acid, to drops. mix the soda with the meal as intimately as possible, by means of a wooden spoon or stick. then mix the acid and water, and add it slowly to the mass, stirring it constantly. make three loaves of it, and bake it in a quick oven. receipt .--wheat meal, one pound; sesquicarbonate of soda, forty grains; muriatic acid, fifty drops; cold water, half a pint, or a sufficient quantity. mix in the same way, and with the same caution, as in receipt . make one loaf of it, and bake in a quick oven.[ ] receipt .--wheat meal, one quart; cream of tartar, two tea-spoonfuls; saleratus, one tea-spoonful; and two and a half teacups full of milk. mix well, and bake thirty minutes. if the meal is fresh, as it ought to be, the milk may be omitted. receipt .--coarse rye meal, indian meal, and oat meal, may be formed into bread in nearly a similar manner. so, in fact, may fine meal and all sorts of mixtures. receipt .--professor silliman more than intimates, that carbonic acid gas _might_ be made to inflate bread, without either an effervescence or a fermentation. the plan is, to force carbonic acid, by some means or other, into the mass of dough, or, as bakers call it, the sponge. i do not know that the experiment has yet been made. receipt .--coarse indian meal may be formed into small, rather thin loaves, and prepared and baked as in receipt . let us now proceed to common fermented bread: receipt .--wheat meal, six pounds; good yeast, a teacup full; and a sufficient quantity of pure water. knead thoroughly. bake it in small loaves, unless you have a very strong heat. receipt .--another way: wheat meal, six quarts; molasses and yeast, each a teacup full. mould into loaves half the thickness you mean they shall be after they are baked. place them in the pans, in a temperature which will cause a moderate fermentation. when risen enough, place them in the oven. a strong heat is required. receipt .--rye bread may be made in a similar way. it must, however, be well kneaded, to secure an intimate mixture with the yeast. does not require quite so strong a heat as the former. receipt .--oat meal bread may be prepared by mixing good kiln dried oat meal, a little salt and warm water, and a spoonful of yeast. beat till it is quite smooth, and rather a thick batter; cover and let it stand to rise; then bake it on a hot iron plate, or on a bake stove. be careful not to burn it. receipt .--barley, or black bread, as it is called in europe, makes a wholesome article of food. it may be fermented or unfermented. receipt .--corn bread is sometimes made thus: six pints meal, four pints water, one spoonful of salt; mix well, and bake in oblong rolls two inches thick. bake in a hot oven. it should be added to this division of my subject, that in baking bread sweet oil may be used (a vegetable oil) as a substitute for animal oil, to prevent the bread from adhering too closely. or you may sift a quantity of indian meal into the pans. if you use sweet, or olive oil, be sure to get that which is not rancid. much of the olive oil of the shops is unfit to be used. division ii.--whole grains. some have maintained that since man is made to live on grain, fruits, etc., and since the most perfect mastication is secured by the use of uncooked grains, it is useless, and worse than useless, to resort to cookery at all, especially the cookery of bread. i have mentioned dr. schlemmer and his followers already as holding this opinion. many of these people confine themselves to the use of uncooked grains and fruits. they do not cook their beans and peas. nor can it be denied that they enjoy thus far very good health. now, while i admit that man, as an individual, can get along very well in this way, i am most fully persuaded that many kinds of farinaceous food are improved by cookery. of the potato, i have already, incidentally, spoken. but are not wheat and corn, and many other grains, as well as the potato, improved by cookery? a barrel of flour (one hundred and ninety-six pounds) will make about two hundred and seventy pounds of good dry bread. it does not appear that the bread contains more water than the grain did from which it was made. whence, then, the increase of weight by seventy-four pounds? is not the water--a part of it, at least--which is used in making bread, rendered solid, as water is in slacking lime; or at least so incorporated with the flour or meal as to add both to its weight, and to its nutritious properties? or if, in the present infancy of the science of domestic chemistry, we are not able to give a satisfactory answer to the question, is not an affirmative highly probable? such an answer would give no countenance, i believe, to the custom of raising our bread, since the increase of weight in making unfermented cakes or loaves, is about as great as in the case of fermented ones. one of the strongest arguments ever yet brought against bread-making is, that it relieves us from the necessity of mastication. but to this we reply, that such cakes as may be made (and such loaves even) require more mastication than the uncooked grains. pereira, in his excellent work on diet, endeavors to support the doctrine that cooking bursts the grains of the farinacea, so as to bring them the better within the power of the stomach. this is specious, if not sound. in any event, i think it pretty certain, that though man can do very well on raw grains, yet there is a gain by cookery which more than repays the trouble. but though baking the flour or meal into cakes or bread, is the best method of preparation, there are other methods, secondary to this, which deserve our notice. one of these i will now describe. section a.--_boiled grains._ these require less mastication than those which are submitted to other processes; but they are more easy of digestion, and to some more palatable, and even more digestible. receipt .--take good perfect wheat; wash clean, and boil till soft in pure soft water. those who are accustomed to salt their food, use sugar, etc., will naturally salt and sweeten this. receipt .--rye or barley may be prepared in the same way, but it is not quite so sweet. receipt .--indian corn may be boiled, but the process requires six hours or more, even after it has soaked all night, and there has been a frequent change of the water. and with all this boiling, the skins sometimes adhere rather strongly, unless you boil with them some ashes, or other alkali. receipt .--rice, carefully cleaned, and well boiled, is good food. imperfectly boiled, it is apt to disorder the bowels. and so unstimulating is it, and so purely nutritious, that they who eat it exclusively, without salt or curry, or any other condiment, are apt to become constipated. potatoes go well with it. receipt .--chestnuts, well selected, and well boiled, are highly palatable, greatly nutritious, and easy of digestion. they are best, however, soon after they are ripe. receipt .--boiled peas, when ripe, either whole or split, make a healthy dish. they are best, however, when they have been cooked several days. when boiled enough, drain them through a sieve, but not very dry. some housekeepers soak ripe peas over night, in water in which they have dissolved a little saleratus. if you boil new or unripe peas, be careful not to cook them too much. receipt .--beans, whether ripe or green (unless in bread or pudding), are not so wholesome as peas. they lead to flatulence, acidity, and other stomach disorders. and yet, eaten in moderate quantities, when ripe, they are to the hard, healthy laborer very tolerable food. eaten green, they are most palatable, but least healthy. receipt .--green corn boiled is bad food. sweet corn, cooked in this way, is the best. receipt .--lentils are nutritious, highly so; but i know little about them practically. section b.--_grains, etc., in other forms. they may be baked, parched, roasted, or torrefied._ receipt .--dry slowly, with a pretty strong heat, till they become so dry and brittle as to fall readily into powder. corn is most frequently prepared in this way for food; but this and several other grains are often torrefied for coffee. care should be taken to avoid burning. receipt .--roasted grains are more wholesome. it is not usual or easy to roast them properly, however, except the chestnut, as the expanded air bursts or parches them. by cutting through the skin or shell, this result may be avoided, as it often is in the case of the chestnut. to roast well, they should be laid on the hearth or an iron plate, covered with ashes, and by building a fire slowly, all burning may be prevented. receipt .--corn and buckwheat are often parched, and they form, especially the former, a very good food. in south america, and in some semi-barbarous nations, parched corn is a favorite dish. receipt .--green corn is often roasted in the ear. it is less wholesome, however, than when boiled. sweet corn is the best for either purpose. receipt .--of baking grains i have little to say, because i _know_ little on that subject.[ ] division iii.--cakes this species of farinaceous food is much used, and is fast coming into vogue. the term, in its largest sense, would include the unleavened bread or cakes, of which i have spoken so freely in division . they are for the most part, however, made by the addition of butter, eggs, aromatics, milk, etc., to the dough; and in proportion as they depart from simple bread, are more and more unhealthy. i shall mention but a few, though hundreds might be named which would still be vegetable food, as good olive oil, in preparing them, may be substituted for butter. i shall treat of them under one head or section. receipt .--take of dough, prepared according to the english patented process, mentioned in division i., section c, receipt and receipt , and bake in a thin form and in the usual manner. receipt .--fruit cakes, if people will have them, may be made in the same manner. no butter would be necessary, even to butter eaters, when prepared in this patented way. if any have doubts, let them consult pereira on food and diet, page . receipt .--gingerbread may be made in the same way, and without alum or potash. it is thus comparatively harmless. coarse meal always makes better gingerbread than fine flour. receipt .--buckwheat cakes may be raised in the same general way. receipt .--cakes of millet, rice, etc., are said to have been made by this process; but on this point i cannot speak from experience. receipt .--biscuits, crackers, wafers, etc., are a species of cake, and might be made so as to be comparatively wholesome. receipt .--biscuits may be made of coarse corn meal, with the addition of an egg and a little water. make it into a stiff paste, and roll very thin. division iv.--puddings. these are a species of bread, only made thinner. they are usually unfermented. i shall speak of two kinds--hominy and puddings proper. section a.--_hominy._ this is usually eaten hot; but it improves on keeping a day or two. it may be warmed over, if necessary. receipt .--wheat hominy, or cracked wheat, may be made into a species of pudding thus: stir the hominy into boiling water (a little salted, if it must be so), very gradually. boil from fifteen minutes to one hour. if boiled too long, it has a raw taste. receipt .--corn hominy, or, as it is sometimes called, samp. two quarts of hominy; four quarts of water; stir well, that the hulls may rise; then pour off the water through a sieve, that the hulls may separate. pour the same water again upon the hominy, stir well, and pour off again several times. finally, pour back the water, add a little salt, if you use salt at all, and if necessary, a little more water, and hang it over a slow fire to boil. during the first hour it should be stirred almost constantly. boil from three to six hours. receipt .--another way: take white indian corn broken coarsely, put it over the fire with plenty of water, adding more boiling water as it wastes. it requires long boiling. some boil it for six hours the day before it is wanted, and from four to six the next day. salt, if used at all, may be added on the plate. receipt .--another way still of making hominy is to soak it over night, and boil it slowly for four or five hours, in the same water, which should be soft. there are other ways of making hominy, but i have no room to treat of them. section b.--_puddings proper._ these are of various kinds. indeed, a single work i have before me on vegetable cookery has not less than receipts for dishes of this sort, to say nothing of its pancakes, fritters, etc. i shall select a few of the best, and leave the rest. the greatest objection to puddings is, that they are usually swallowed in large quantity, unmasticated, after we have eaten enough of something else. they are also eaten new and hot, and with butter, or some other mixture almost as injurious. some puddings, from half a day to a day and a half old, are almost as good for us as bread. one of the best puddings i know of, is a stale loaf of bread, steamed. another is good sweet kiln dried oat meal, without any cooking at all. but there are some good cooked puddings, i say again, such as the following: receipt .--boiled indian pudding: indian meal, a quart; water, a pint; molasses, a teacup full. mix it well, and boil four hours. receipt .--another indian pudding. indian meal, three pints; scald it, make it thin, and boil it about six hours. receipt .--another of the same: to one quart of boiling milk, while boiling, add a teacup full of indian meal; mix well, and add a little molasses. boil three hours in a strong heat. receipt .--hominy: take a quart of milk and half a pint of indian meal; mix it well, and add a pint and a half of cooked hominy. bake well in a moderate oven. receipt .--baked indian pudding may be made by putting together and baking well a quart of milk, a pint of indian meal, and a pint of water. add salt or molasses, if you please. receipt .--oat meal pudding: pour a quart of boiling milk over a pint of the best fine oat meal; let it soak all night; next day add two beaten eggs; rub over, with pure sweet oil, a basin that will just hold it; cover it tight with a floured cloth, and boil it an hour and a half. when cold, slice and toast, or rather dry it, and eat it as you would oat cake itself. this may be the proper place to say, that all coarse meal puddings are healthiest when twelve or twenty hours old; but are all improved--and so is brown bread--by drying, or almost toasting on the stove. receipt .--rice pudding: to one quart of new milk add a teacup full of rice, sweetened a little. no dressings are necessary without you choose them. bake it well. receipt .--wheat meal pudding may be made by wetting the coarse meal with milk, and sweetening it a little with molasses. bake in a moderate heat. receipt .--boiled rice pudding may be made by boiling half a pound of rice in a moderate quantity of water, and adding, when tender, a coffee-cup full of milk, sweetening a little, and baking, or rather simmering half an hour. add salt if you prefer it. receipt .--_polenta_--corn meal, mixed with cheese--grated, as i suppose, but we are not told in what proportion it is used--baked well, makes a pudding which the italians call polenta. it is not very digestible. receipt .--pudding may be made of any of the various kinds of meal i have mentioned, except those containing rye, by adding from one fourth to one third of the meal of the comfrey root. see division i of this class, section b, receipt . receipt .--bread pudding: take a loaf of rather stale bread, cut a hole in it, add as much new milk as it will soak up through the opening, tie it up in a cloth, and boil it an hour. receipt .--another of the same: slice bread thinly, and put it in milk, with a little sweetening; add a little flour, and bake it an hour and a half. receipt .--another still: three pints of milk, one pound of baker's bread, four spoonfuls of sugar, and three of molasses. cut the bread in slices; interpose a few raisins, if you choose, between each two slices, and then pour on the milk and sweetening. if baked, an hour and a half is sufficient. if boiled, two or three hours. use a tin pudding boiler. receipt .--rice and apple pudding: boil six ounces of rice in a pint of milk, till it is soft; then fill a dish about half full of apples pared and cored; sweeten; put the rice over them as a crust, and bake it. receipt .--stirabout is made in scotland by stirring oat meal in boiling water till it becomes a thick pudding or porridge. this, with cakes of oat meal and potatoes, forms the principal food of many parts of scotland. receipt .--hasty pudding is best made as follows: mix five or six spoonfuls of sifted meal in half a pint of cold water; stir it into a quart of water, while boiling; and from time to time sprinkle and stir in meal till it becomes thick enough. it should boil half or three quarters of an hour. it may be made of indian or rye meal. receipt .--potato pudding: take two pounds of well boiled and well mashed potato, one pound of wheat meal; make a stiff paste, by mixing well; and tie it in a wet cloth dusted with flour. boil it two hours. receipt .--apple pudding may be made by alternating a layer of prepared apples with a layer of dough made of wheat meal, till you have filled a tin pudding boiler. boil it three hours. receipt .--sago pudding: take half a pint of sago and a quart of milk. boil half the milk, and pour it on the sago; let it stand half an hour; then add the remainder of the milk. sweeten to your taste. receipt .--tapioca pudding may be prepared in a similar manner. receipt .--to make cracker pudding, to a quart of milk add four thick large coarse meal crackers broken in pieces, a little sugar, and a little flour, and bake it one hour and thirty minutes. receipt .--sweet apple pudding is made by cutting in pieces six sweet apples, and putting them and half a pint of indian meal, with a little salt, into a pint of milk, and baking it about three hours. receipt .--sunderland pudding is thus made: take about two thirds of a good-sized teacup full of flour, three eggs, and a pint of milk. bake about fifteen minutes in cups. dress it as you please--sweet sauce is preferred. receipt .--arrow root pudding may be made by adding two ounces of arrow root, previously well mixed with a little cold milk, to a pint of milk boiling hot. set it on the fire; let it boil fifteen or twenty minutes, stirring it constantly. when cool, add three eggs and a little sugar, and bake it in a moderate oven. receipt .--boiled arrow root pudding: mix as before, only do not let it quite boil. stir it briskly for some time, after putting it on the fire the second time, at a heat of not over degrees. when cooled, add three eggs and a little salt. receipt .--cottage pudding: two pounds of potatoes, pared, boiled, and mashed, one pint of milk, three eggs, and two ounces of sugar, and if you choose, a little salt. bake it three quarters of an hour. receipt .--snow balls: pare and core as many large apples as there are to be balls; wash some rice--about a large spoonful to an apple will be enough; boil it in a little water with a pinch of salt, and drain it. spread it on cloths, put on the apples, and boil them an hour. before they are turned out of the cloths, dip them into cold water. macaroni is made into puddings a great deal, and so is vermicelli; but they are at best very indifferent dishes. those who live solely to eat may as well consult "vegetable cookery," where they will find indulgences enough and too many, even though flesh and fish are wholly excluded. they will find soups, pancakes, omelets, fritters, jellies, sauces, pies, puddings, dumplings, tarts, preserves, salads, cheese-cakes, custards, creams, buns, flummery, pickles, syrups, sherbets, and i know not what. you will find them by hundreds. and you will find directions, too, for preparing almost every vegetable production of both hemispheres. and if you have brains of your own you may invent a thousand new dishes every day for a long time without exhausting the vegetable kingdom. division v.--pies. pies, as commonly made, are vile compounds. the crust is usually the worst part. the famous peter parley (s. g. goodrich, esq.), in his fireside education, represents pies, cakes, and sweetmeats as totally unfit for the young. within a few years attempts have been made to get rid of the crust of pies--the abominations of the crust, i mean--by using indian meal sifted into the pans, etc.; but the plan has not succeeded. it is the pastry that gives pies their charm. divest them of this, and people will almost as readily accept of plain ripe fruit, especially when baked, stewed, or in some other way cooked. as pies are thus objectionable, and are, withal, a mongrel race, partaking of the nature both of bread and fruit, and yet, as such, unfit for the company of either, i will almost omit them. i will only mention two or three. receipt .--squashes, boiled, mashed, strained, and mixed with milk or milk and water, in small quantity, may be made into a tolerable pie. they may rest on a thick layer of indian meal. receipt .--pumpkins may be made into pies in a similar manner; but in general they are not so sweet as squashes. receipt .--potato pie: cut potatoes into squares, with one or two turnips sliced; add milk or cream, just to cover them; salt a little, and cover them with a bread crust. sweet potatoes make far better pies than any other kind. almost any thing may be made into pies. plain apple pies--so plain as to become mere apple sauce--are far from being very objectionable. see the next class of foods. class ii.--fruits. so far as fruits, at least in an uncooked state, have been used as food, they have chiefly been regarded as a dessert, or at most as a condiment. until within a few years, few regarded them as a principal article--as standing next to bread in point of importance. in treating of these substances as food, i shall simply divide them into domestic and foreign. division i.--domestic fruits. section a.--_the large fruits--apple, pear, peach, quince, etc._ receipt .--the apple. may be baked in tin pans, or in a common bake pan. the sweet apple requires a more intense heat than the sour. the skin may be removed before baking, but it is better to have it remain. the best apple pie in the world is a baked apple. receipt .--it may be roasted before the fire, by being buried in ashes, or by throwing it upon hot coals, and quickly turning it. the last process is sometimes called _hunting_ it. receipt .--it may be boiled, either in water alone, or in water and sugar, or in water and molasses. in this case the skin is often removed, that the saccharine matter may the better penetrate the body of the apple. receipt .--it may also be pared and cored, and then stewed, either alone or with molasses, to form plain apple sauce--a comparatively healthy dish. receipt .--lastly, it may be pared and cored, placed in a deep vessel, covered with a plain crust, as wheat meal formed into dough, and baked slowly. this forms a species of pie. receipt .--the pear is not, in every instance, improved by cookery. several species, however, are fit for nothing, till mid-winter, when they are either boiled, baked, or stewed. the peach can hardly be cooked to advantage. it is sometimes cut up, and sprinkled with sugar and other substances. receipt .--a tolerably pleasant sauce can be made by stewing or baking the quince, and adding sugar or molasses, but it is not very wholesome. section b.--_the smaller fruits. the strawberry, cherry, raspberry, currant, whortleberry, mulberry, blackberry, bilberry, etc._ none of these, so far as i know, are improved by cookery. it is common to stew green currants, to make jams, preserves, sauces, etc., but this is all wrong. the great creator has, in this instance, at least, done his own work, without leaving any thing for man to do. there is one general law in regard to fruits, and especially these smaller fruits. those which melt and dissolve most easily in the mouth, and leave no residuum, are the most healthy; while those which do not easily dissolve--which contain large seeds, tough or stringy portions, or hulls, or scales--are in the same degree indigestible. i have said that fruits were next to bread in point of importance. they are to be taken, always, as part of our regular meals, and never between meals. nor should they be eaten at the end of a meal, but either in the middle or at the beginning. and finally, they should be taken either at breakfast or dinner. according to the old adage, fruit is gold in the morning, silver at noon, and lead at night. division ii.--foreign fruits. the more important of these are the banana, pine-apple, and orange, and fig, raisin, prune, and date. the first three need no cooking, two of the last four may be cooked. the date is one of the best--the orange one of the worst, because procured while green, and also because it is stringy. receipt .--the prune. few things sit easier on the feeble or delicate stomach than the stewed prune. it should be stewed slowly, in very little water. receipt .--the good raisin is almost as much improved by stewing as the prune. i do not know that the fig has ever yet been subjected to the processes of modern cookery. it is, however, with bread, a good article of food. fruits, in their juices, may be regarded as the milk of adults and old people, but are less useful to young children and to the _very_ old. but to be useful they must be perfectly ripe, and eaten in their season. thus used, they prevent a world of summer diseases--used improperly, they invite disease, and do much other mischief. in general, fruits and milk do not go very well together. the baked sweet apple and whortleberry seem to be least objectionable. class iii.--roots. division i.--mealy roots. these are the potato, in its numerous varieties, the artichoke, the ground-nut, and the comfrey. of these the potato is by far the most important. section a.--_the common potato._ this may be roasted, baked, boiled, steamed, or fried. it is also made into puddings and pies. roasting in the ashes is the best method of cooking it; frying by far the worst. i take this opportunity to enter my protest against all frying of food. com. nicholson, of revolutionary memory, would never, as his daughters inform me, have a frying-pan in his house. the potato is best when well roasted in the ashes, but also excellent when baked, and very tolerable when boiled or steamed. there are many ways of preparing the potato and cooking it. some always pare it. it may be well to pare it late in the winter and in the spring, but not at other times. for, in paring, we lose a portion of the richest part of the potato, as in the case of paring the apple. there is much tact required to pare a potato properly, that is, thinly. receipt .--to boil a potato, see that the kettle is clean, the water pure and soft, and the potatoes clean. put them in as soon as the water boils.[ ] when they are soft, which can be determined by piercing them with a fork, pour off the water, and let them steam about five minutes. receipt .--to roast in the ashes, wash them clean, then dry them, then remove the heated embers and ashes quite to the bottom of the fire-place, and place them as closely together as possible, but not on top of each other. cover as quickly as possible, and fill the crevices with hot embers and small coals. let them be as nearly of a size as possible, and cover them to the depth of an inch. then build a hot fire over them. they will be cooked in from half an hour to three quarters of an hour, according to the size and heat of the fire. receipt .--baking potatoes in a stove or oven, is a process so generally known, that it hardly needs description. receipt .--steaming is better than boiling. some fry them; others stew them with vegetables for soup, etc. section b.--_the sweet potato._ this was once confined to the southern states, but it is now raised in tolerable perfection in new jersey and on long island. it is richer than the common potato in saccharine matter, and probably more nutritious; but not, it is believed, quite so wholesome. still it is a good article of food. receipt .--roasting is the best process of cooking these. they may be prepared in the ashes or before a fire. the last process is most common. they cook in far less time than a common potato. receipt .--baking and roasting by the fire are nearly or quite the same thing as respects the sweet potato. steaming is a little different, and boiling greatly so. the boiled sweet potato is, however, a most excellent article. division ii.--sweet and watery roots. these are far less healthy than the mealy ones; and yet are valuable, because, like potatoes, they furnish the system with a good deal of innutritious matter, to be set off against the almost pure nutriment of bread, rice, beans, peas, etc. receipt .--the beet is best when boiled thoroughly, which requires some care and a good deal of time. it may be roasted, baked, or stewed, however. it is rich in sugar, but is not very easily digested. receipt .--the parsnep. the boiled parsnep is more easily _dissolved_ in the stomach than the beet; but my readers must know that many things which are dissolved in the stomach are nevertheless very imperfectly digested. receipt .--the turnip, well boiled, is watery, but easily digested and wholesome. it may also be roasted or baked, and some eat it raw. receipt .--the carrot is richer than the turnip, but not therefore more digestible. it may be boiled, stewed, fried, or made into pies, puddings, etc. it is a very tolerable article of food. receipt .--the radish, fashionable as it is, is nearly useless. receipt .--for the sick, and even for others, arrow root jellies, puddings, etc., are much valued. this, with sago, tapioca, etc., is most useful for that class of sick persons who have strong appetites.[ ] class iv.--miscellaneous articles of food. under this head i shall treat briefly of the proper use of a few substances commonly and very properly used as food, but which cannot well come under any of the foregoing classes. they are chiefly found in the various chapters of my young housekeeper, as well as in dr. pereira's work on food and diet, under the heads of "buds and young shoots," "leaves and leaf stalks," "cucurbitaceous fruits," and "oily seeds." receipt .--asparagus, well boiled, is nutritious and wholesome. salt is often added, and sometimes butter. the former, to many, is needless; the latter, to all, injurious. receipt .--some of the varieties of the squash are nutritious and wholesome, especially when boiled. its use in pies and puddings is also well known. receipt .--a few varieties of the pumpkin, especially the sweet pumpkin, are proper for the table. made into plain sauce, they are highly valued by most, but they are best known as ingredients of pies and puddings. a few eat them when merely baked. receipt .--the tomato is fashionable, but a sour apple, if equal pains were taken with it, and it were equally fashionable, might be equally useful. it adds, however, to nature's vast variety! receipt .--watermelons, coming as they do at the end of the hot season, when eaten with bread, are happily adapted (as most other ripe fruits are, when eaten in the same way, and at their own proper season) to prevent disease, and promote health and happiness. receipt .--muskmelons are richer than watermelons, but not more wholesome. of the canteloupe i know but little. receipt .--the cucumber. taken at the moment when ripe--neither green nor acid--the cucumber is almost, but not quite as valuable as the melon. it should be eaten in the same way, rejecting the rind. the orientals of modern days sometimes boil them, but in former times they ate them uncooked, though always ripe. unripe cucumbers are a _modern_ dish, and will erelong go out of fashion. receipt .--onions have medicinal properties, but this should be no recommendation to healthy people. raw, they are unwholesome; boiled, they are better; fried, they are positively pernicious. receipt .--nuts are said to be adapted to man in a state of nature; but i write for those who are in an artificial state, not a natural state. of the chestnut i have spoken elsewhere. the hazelnut is next best, then perhaps the peanut and the beechnut. the butternut, and walnut or hickory-nut, are too oily. nor do i see how they can be improved by cookery. receipt .--cabbage, properly boiled, and without condiments, is tolerable, but rather stringy, and of course rather indigestible. receipt .--greens and salads are stringy and indigestible. besides, they are much used, as condiments are, to excite or provoke an appetite--a thing usually wrong. a feeble appetite, say at the opening of the spring, however common, is a great blessing. if let alone, nature will erelong set to rights those things, which have gone wrong perhaps all winter; and then appetite will return in a natural way. but the worst thing about greens, salads, and some other things, is, they are eaten with vinegar. vinegar and all substances, i must again say, which resist or retard putrefaction, retard also the work of digestion. it is a universal law, and ought to be known as such, that whatever tends to preserve our food--except perhaps ice and the air-pump--tends also to interfere with the great work of digestion. hence, all pickling, salting, boiling down, sweetening, etc., are objectionable. pereira says, "by drying, salting, smoking, and pickling, the digestibility of fish is greatly impaired;" and this, except as regards _drying_, is but the common doctrine. it should, however, be applied generally as well as to fish. footnotes: [ ] formerly called graham meal. [ ] i shall use these terms indiscriminately, as they mean in practice the same thing. [ ] both these processes are patented in great britain. the bread thus retains its sweetness--no waste of its saccharine matter, and no residuum except muriate of soda or common salt. sesquicarbonate of soda is made of three parts or atoms of the carbonic acid, and two of the soda. [ ] keep butter and all greasy substances away from every preparation of food which belongs to this division--especially from green peas, beans, corn, etc. [ ] some prepare them, and soak them in water over the night. [ ] in general, the appetites of the sick are taken away by design. in such cases there should be none of the usual forms of indulgence. a little bread--the crust is best--is the most proper indulgence. if, however, the appetite is raging, as in a convalescent state it sometimes is, puddings and even gruel may be proper, because they busy the stomach without giving it any considerable return for its labor. fowler and wells, publishers of scientific and popular standard works, broadway, new york. in order to accommodate "the people" residing in all parts of the united states, the publishers will forward, by return of the first mail, any book named in this list. the postage will be prepaid by them at the new york post-office. by this arrangement of paying postage in advance, fifty per cent. is saved to the purchaser. the price of each work, including postage, is given, so that the exact amount may be remitted. fractional parts of a dollar may be sent in postage-stamps. all letters containing orders should be post-paid, and directed as follows: fowler and wells, broadway, new york. _works on phrenology._ phrenology proved, illustrated and applied; 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[illustration: emil edward kusel] humanitarian philosophy * * * * * by emil edward kusel extracts from his letters fourth edition * * * * * thou shalt not kill.--bible. the individuality created by god is not carnivorous.--mary baker g. eddy. kill not but have regard for life.--buddha. * * * * * los angeles, california copyright by emil edward kusel. all rights reserved. [illustration: decorative border] note. when one meets with adversity and all the world seems bitterly against him or when one realizes the short duration of life and hopes for a splendid immortality, no doubt it is a consolation for many to read the inspired and lofty sentiments of the bible. therefore in writing the following epigrams condemning inhumanity, i felt confident that kindly people would see that it is far from my motive to cast reflection upon any individual inclined to accept the comforting and humane passages of either the old or new testament. i merely aimed to prove the inhuman mosaical law giving man the idea to kill is not a law of a kind and loving god. i also aimed to prove that the flesh-eating religionist is an accessory to a crime more bestial in the sight of god than any other sin known to the human family. emil e. kusel. [illustration: decorative border] [illustration: decorative border] kind words. "humanitarian philosophy" has taught me that god and conscience are in unison. i would have liked to condemn the writer for opening my eyes to the truth, but the lord is on his side. "humanitarian philosophy" is an eye opener for the true religionist who never before thought on the wickedness of killing. "humanitarian philosophy" is a blessing for those who wish to live the christ life, although it will not appeal to the religionist who is inhumanly self-righteous. since digesting "humanitarian philosophy" i know a conscientious person can read the stinging truth without a selfish protest. the truth is mighty. "humanitarian philosophy" at first reading made me angry, but praise god, the vegetarian's heart is in the right place. "humanitarian philosophy" is an inspiration. [illustration: decorative border] [illustration: decorative border] complimentary. have always been very much interested in the subjects of our able ministers, but since receiving a copy of mr. kusel's philosophy against flesh eating i am a convert to the doctrine that neither minister nor congregation can be "a child of god" until they are vegetarians. it is impossible for me to now believe otherwise on account of the tremendous cruelty and horror of taking the life of animals. i never thought of the truth as mr. kusel puts it forth, and i am surprised to think preachers never preached against blood food. i also thought it would be meet and proper to criticise shoe, glove and belt wearing, but the leather using is a secondary proposition; the animal is first killed for food purposes and secondarily to avoid the waste we may utilize the hide, and still we should discourage that argument. mr. kusel is defending god almighty nobly in his "humanitarian philosophy" and has given the church doctrines a slap no man can gainsay. when we favor meat eating we favor killing, and when we favor killing in the name of god we know we are liars and murderers, for god is kind and loving, and surely opposes the taking of life. let churches preach the murder of animals, but pray do not say wickedness (killing) is god's will. the world needs more conscientious men like mr. kusel to protect god almighty from defamation. t. j. w. (from los angeles herald.) [illustration: decorative border] [illustration: decorative border] a noble woman. mr. emil edward kusel, los angeles, cal. dear mr. kusel:--i have been wonderfully guided and blessed by reading "humanitarian philosophy" as it is truly an inspired work that should be thought upon by all religious people. the beauty of your blessed reasoning is that you cast all biblical chaff to the four winds and look to god in the true light of love and mercy. yes indeed, you show the inconsistency of a religion that gives us an evil right to kill things while every last one of us, without exception, cling to life with the tenacity of a coward. you fully convince me that false prophets had a hand in writing the scriptures because god in his infinite love could not have created the dear innocent lamb our savior carried in his bosom to be killed nor could he have created the sweet little baby calf to be slain and eaten by human beings. you convince me that god is not in the slaughter-house, neither in the midst of those who patronize the butcher any more than he is in the heart of the wild beast of prey. i do believe in a personal god as i could not live without hope for a blissful future life beyond the grave. this pilgrimage, to me, without religion would make this world a very dreary and lonesome place. heretofore i lived a carnivorous life, always wondering why god created poor sentient things for human food but now, thank god, i realize, without humanitarianism spirituality is not a reality and i applaud such men as mr. kusel for standing out boldly on a grand philosophy that puts all church doctrines to shame and presents a religion consistent with reason. your trend of thought, my dear brother, is indeed marvelous from a gracious heart and i believe some mighty power is preparing you for a special great work. yours very truly, mrs. j. r. b. st. paul, minn., may , . [illustration: decorative border] the hermit. no flocks that roam the valley free, to slaughter i condemn, taught by the power that pities me, i learn to pity them. --goldsmith. * * * * * in religion, what damned error but some sober brow will bless it and approve it with a text, hiding the grossness with fair ornament. --shakespeare. * * * * * the untold suffering the human family sanctions through a wrong conception of what is right, should make every christian heart ache. --platt. * * * * * when men go hunting (to kill) they call it sport but when the hunted animal (perhaps wounded) turns to fight for its life, they call _that_ ferocity.--shaw. * * * * * let all creatures live, as we desire to live. --tolstoy. [illustration: decorative border] the religion of buddha. (an idea from "light of asia.") 'twere good to be humane to the helpless beast; better than to deplore the sins of the world with priests who pray for mankind, and yet have no mercy on god's dumb creatures-- "they pray for mercy whilst they themselves are merciless." --kusel. [illustration: decorative border] humanitarian philosophy by emil edward kusel no doubt some of the conscience-stricken readers will brand the author of the sentiments herein as an extremist rather than a humane enthusiast, but bethink yourself it is far better to be "an extremist" on a logical, noble basis than to be inconsistent under false pretense. * * * * * the author is presenting truths from an absolutely rational standpoint standing firmly on a real philosophical basis that cannot be overthrown by a cyclone of protests from the "religious" flesh-eating faction. the idea is to show that man, when he gets "right with god," drifts away from the customs of ancient times and reasons from the golden rule foundation which is consistent with a higher life and makes him religiously humane as well as "pious." * * * * * you may allow your quasi-religious principle to prevail against reason; you may pout and cry against the humanitarian's noble philosophy; you may dream of the imps of hell awaiting his quietus; you may consult your bible to bless your inhumanity and yet mercy for our dumb fellow-creatures is unselfish, pure and gentle, resultant from a proper conception of man's superiority and his god. if a man's religion is pure and good and undefiled it would be wrong to present facts to blast his belief (be it ever so superstitious); however, when he insists upon inhumanity toward any sentient creature, he should be severely criticised. * * * * * the scriptural passages that are well flavored with indecency and the scriptural inhumanity written in god's name are not one whit more inspired than are the objectionable lines of sensational literature. * * * * * the bible has caused more bloodshed, more hatred; made more hypocrites and caused more suffering than all else combined. it is a book containing some lofty ideas and moral laws by good men, but the many inconsistencies therein have caused superstition, imagination, insanity, contemptibility and horrible cruelty that haunts the brain of the honorable thinking masses. * * * * * it is proper to impress indelibly in the minds of the pretenders of the several creeds "thou shalt not kill;" neither shalt thou be accessory in the killing by encouraging the slaughter through patronage. you may erect your massive temples and dedicate them to jehovah; you may pray to your heart's content and sing psalms until doomsday, yet the earthquake, the cyclone, the tornado, the volcano overthrows the synagogue, the cathedral, the church, the brothel and the saloon without distinction. evidently the god of abraham, isaac and jacob is not omnipresent to protect an institution that stands for inhumanity. * * * * * one of the most noticeable inconsistencies ever presented to thinking people is the representation of "divine love" portrayed under the title "peace," symbolized by a child leading the cow, the calf, the lion, the leopard and the lamb. this taken from the bible, is supposed to represent, "and a little child shall lead them." just think of symbolizing "peace" with an innocent child leading animals we actually murder! no doubt every religionist looks upon that painting as a masterpiece--an inspiration. yet most of them sanction the slaughter of innocence by relishing a lamb chop or a veal cutlet. "and a little child shall lead them!" whither? to the slaughter? is not that a miserable symbolization of "divine love" and "peace?" such inconsistency painted in the name of religion is an abomination and deserves strenuous criticism. not the least in the realm of inconsistency are the jewish people who fast on their day of atonement and break the sabbath fifty-two times a year by bartering. now where is the consistency in such an atonement when the bible says explicitly: "remember the sabbath day and keep it holy." such incongruity is practised universally among the orthodox as well as the reformed element. like the gentile, the jewish religionist, notwithstanding that he admits the horror of viewing the death throes of a butchered animal, eats his flesh food "kosher" to satisfy his palate rather than live up to the promptings of conscience. * * * * * judaism, catholicism, protestantism, and christian sciencism alike disregard the sacredness of all animal kingdom, and yet, after admitting the horror of the slaughter pen, they all encourage the merciless killing under the cloak of the bible. * * * * * "the devil can cite scripture for his purpose" may well be applied to the religionist who upholds the killing of our dumb fellow creatures. * * * * * the fact that the bible encourages the murder of an animal proves it is not entirely from the pen of holy men. the individual who professes religion and says it is right to slay and eat when he can live without taking sentient life, on the vegetation which nature so bountifully provides, is a liar, a murderer and a hypocrite in his own higher conscience. * * * * * the so-called devout man wants to live and enjoy life, but he eats of the innocent animal that has been battered to death by the blow of the ax; he contends that a body which suffers pain was created for slaughter to satisfy his beastly palate. such a man is destitute of the very essence of god-life be he minister, church-goer or layman. * * * * * above all things the minister of the gospel and the church attendant should be kind and considerate toward all animal creation and should construe the scriptures and preach to prove the sacredness of their holy bible. they should do god's will one earth as it is in heaven, absolutely abstaining from the fleshpots of egypt, thereby discouraging the blotting out of animal life, proving conclusively by their lives that their god is just and kind and merciful. * * * * * the man who opposes the spilling of life blood of nature's creatures is on the higher plane of life. after searching for a mode of living through which we might find perfect peace on earth and good will toward our fellow-men, we become partially interested in the different religions, but we cannot conscientiously close our eyes and believe a meat-eating, gormandizing religionist is undefiled and passing on to spiritual perfection to ultimately, at dissolution, burst into a glorious immortality. * * * * * read the memorable sermon on the mount, supposed to have been delivered by christ jesus, and note the humility, the tenderness, the love and all therein that is grand and noble--then decide that such a meek and lowly nazarene could have eaten of the fleshpots or even have sanctioned the killing of any living creature, and you deprive that character of the very essence of divinity. * * * * * flesh eating man's religion cannot emanate from a kindly heart because with all his intellectuality and knowledge of right and wrong, his animalistic tendencies are in excess. his horror for the slaughter pen is conclusive and positive evidence that the higher consciousness is dormant proving that carnivorous man hath no pre-eminence above the beast. we fail to see any christianity in the present-day sunday churchianity, and we positively know there is nothing sacred in the person upholding the merciless slaughter of animals. through all this we are made to fully realize the inconsistency of nearly all religious professions. we finally study the laws of nature, and we live from that time on according to the dictates of conscience and reason, with some little faith in addition. the first thought that impresses us is the inhuman custom of taking life blood, knowing that every man, woman and child, who possesses an atom of feeling, would shudder to look upon the butchery of our dumb fellow-creatures, and we know if the horror of the slaughter pen is admitted, it surely is a heinous crime to slaughter. then we begin to delve deep into the real scientific subjects of real scientific men and really discover the real body builders are proper food, proper mastication, proper air and proper breathing, and occasional proper fasting, etc. we live the life as recommended by these noble logicians and benefactors. now we look from the heights to the vast expanse of empty faith cure, cults and isms, creeds and dogmas, and theories, and realize how narrow they all are by not embodying humanitarianism and the laws of health and hygiene in their teachings. * * * * * from a spiritual conception, it is just as reasonable to recommend human cannibalism as the eating of butcher shop carrion. the th day of december is the day set aside to present gifts to our sweethearts, wives and friends; the day santa claus brings toys to our little ones to overflow their little hearts with gladness, but mainly to commemorate the birth of one of the kindliest characters the world has ever known. that holy day is horribly desecrated by the quasi-pious element throughout our christian land in the killing of countless numbers of nature's sentient creation. thanksgiving day, likewise set aside for a sacred purpose--to thank god for the many blessings bestowed upon our great nation--is also desecrated by religious people as well as by the laity. on the day we should send our thanks to that invisible something (the first great cause) we praise an imaginary personal deity by killing things to satiate the craving of the palate. * * * * * the bible condemns the eating of swine flesh (deut. : ; is. : ), but what care the pharisee so long as he intends pleasing the palate rather than obey the law of his god and conscience? * * * * * when we reach the holy mountain (consistent religion) we will abstain from eating flesh food and have a heartfelt desire for all creatures to live and enjoy life as we wish to live (golden rule.) selfish civilized intellectual human takes his gun and repairs to the forest and wantonly slaughters wild game. perhaps he kills outright; perhaps he wounds; perhaps the animal he has wounded is dying a slow, painful death; perhaps he wounds or kills a mother and the young are starving in nest or lair, and perhaps a professed jew, catholic, protestant or christian scientist is relishing the seasoned carrion while the little ones are dying for the want of that mother's care. god forbid the belief in such a god! * * * * * the huntsman, who wounds the wild game, goes to his couch and rests peacefully while the poor dumb, wounded animal is dying in the forest, suffering most excruciating pain. the deer, the dove, the quail and all of nature's blood creation must suffer with horrifying wounds at the hands of the thoughtless, cruel hunter; upheld by so-called religious people who contend that such inhumanity is permissible in god's sight. this very day thousands upon thousands of our dumb fellow-creatures are suffering agonizing deaths caused through wounds inflicted by the merciless hunter; and thousands upon thousands of professed jews, catholics, protestants and christian scientists worship the god that tolerates such cruelty. hypocrisy! inconsistency! shame! sift mankind down to his noblest thought, and he must admit the life of an animal is just as sacred as his own. * * * * * knowing that all humanity feels the horrors of taking the life blood of defenseless animals, you are compelled to condemn every religious institution that does not embody within its creed the vegetarian diet. * * * * * animals instinctively flee from danger, and suffer pain, which proves the brute creation has a right to an appointed time upon the earth. when man slaughters these helpless creatures under the selfish idea that they were created for that purpose, he is destitute of divine principle. * * * * * the almighty dollar is the god of the civilized people--mankind takes the sacred life blood of god's creatures and barters the carcass in exchange for money. nearly all clergymen and the laity eat of the murdered animal. shame! * * * * * let us be at least considerate and reason on the side of mercy. if your religion sanctions the killing of innocent animals, well then, in the name of all that is pure and good, lay aside your religion and get your soul in tune with the infinite, and then use your faculties of reason to develop up to the highest ideal. condemn the killing of innocent, defenseless animals, and do away with the fleshpots of egypt, and praise deity for endowing you with reason sufficient to realize the wrong of shedding life blood, and then sing hosannas for the nobility of living according to the promptings of higher conscience. * * * * * do not think of the savory beef and mutton as it hangs in the market place, but turn your mind and heart to the abattoirs and see the horror of slaughter and then acknowledge that if god is not in the slaughter house to hinder the killing of a dumb brute he is surely not in the churches reserving crowns and halos for a sanctimonious element whose palate takes precedence of principle. * * * * * the church folk encourage the killing of quadruped, fish and fowl and then have the audacity to say grace at meal time, thanking god and imploring him to shower blessings upon them. * * * * * you believe in all that elevates man to the highest standard of excellence and yet in the eating of a slaughtered animal you are an accessory to the crime of murder--a crime that is far more morally wrong and horrible than any so-called venial sin. the man who "believes" and has "faith" solely for his soul's safety through fear rather than through love; the man who affiliates with the church with mercenary motive; the man who testifies with lying tongue to the virtue of his carnivorous unfeeling religion; the man who shifts the blame of his cussedness to the mythical satan; the man who is weak and bent toward religious emotionalism; the man who sees the mote in every eye but his own; the man who stands on the street corner preaching hell and damnation, "fighting the devil," are the sorts of men who decry that all beings have an equal right to live. * * * * * if perchance a fellow human becomes tired and weary of the vicissitudes of this world and cancels his own captivity (suicide), we frantically throw up our hands realizing the enormity of such a crime. his life is his own and he may do as he pleases; his sin of self-destruction is between himself and his god, and yet we grieve at such a sad exit. the very same man who shudders at the uncanny thought of another's self-murder will uphold the killing of a dumb brute to satiate the "human" palate. the animal does not want to die yet the intelligent man who has a "merciful loving god" makes murder permissible taking his authority from the book he calls "the sacred bible." the proverbs, the psalms, the sermon on the mount, and many other portions of the good book are beautiful, and no doubt the writers of the select passages were inspired, but the evil spirit was surely predominant in the man who depicted the prince of peace, in all his humility, as a flesh eater. * * * * * a pitiful story to be told about a little girl whose father was supposed to be very devout, and in whose residence the motto, "godi s now here i nour home" adorned the wall, confusedly printed by her illiterate parent. one beautiful day, as all nature seemed in perfect harmony, the child strolled to the barnyard where the hired man was killing the petted calf preparatory to having a great feast in honor of the son, returning from a western college of theology. a thought struck the child as she saw the life blood of an innocent animal ebbing away, through a horrible knife wound. she hastened back to her father's home, sad but wiser, and appropriately divided the motto on the wall: god is no where in our home. or as daniel interpreted king belshazzar's dream, the thinking child weighed her papa in the balances and found him very much wanting in god principle. many so-called pious people throughout the land condemn theaters, dancing, sociable drinking, prize-fighting, card playing, pastime smoking, sunday recreation, the innocent custom of santa claus and the comic supplements of our sunday newspapers, yet none of these pleasures and pastimes could be half so abominable and sinful as the encouragement of slaughter. * * * * * every church member construes the scriptures to please his own individuality; sometimes he construes literally but when the passage does not coincide with his appetite or manner of living he invariably finds a figurative meaning. * * * * * we justify almost any sort of life by the holy bible, but we cannot pull the blinds over the eyes of conscience. * * * * * the women's christian temperance union cannot influence towards reformation effectively; the women of this religious order are trying to defeat liquor and cigarette traffic, yet loth to realize under their profession of christianity, they are sinners greater than either the unfortunate cigarette fiend or the drunkard, because they all admit the horror of killing, at the same time relishing a mess of carrion, thereby virtually encouraging the killer to kill more. the tiger pounces upon the giraffe and rides it to death, all the while tearing the flesh from the bleeding animal; the puma pounces upon the mountain goat; the hyena tears the entrails from its living prey and the cat pounces upon the beautiful song bird and takes its innocent life--where is your merciful, loving, personal god? * * * * * the religionist who lives on hallucination or believes that faith alone "is the substance of things hoped for, the evidence of things not seen," and will not reason, is living in the dark ages still. * * * * * if one desires going into absolute truth concerning the killing of helpless animals, he may justly condemn the wearing of leather shoes, gloves, etc., all of which are worn contrary to nature's law. * * * * * the self-styled religious element send missionaries to foreign lands to spread the gospel of love when they, themselves, as well as those they send, are insufficiently human to recognize the brutality of slaughter. * * * * * take man to the slaughter house to view the butchery, and then if he contends god created helpless, dumb brutes for the slaughter pen, he is positively heartless. if he shudders to witness the hideous butchery, that proves conclusively that god is not omnipresent. if man wishes to disregard spirituality and remain an agnostic, infidel or an atheist, that is his privilege and he may continue eating carrion and encouraging slaughter, from the lower animal plane, but when he steps over the threshold into religion and affiliates with the churches and talks of man's pre-eminence above the beast he must of necessity be in sympathy with his dumb fellow creatures and abstain from flesh-eating to discourage all things not in harmony with god. (higher self). * * * * * does it not hurt the innocent lamb when you cut its little throat? does it not hurt the little calf when you take its tender life? does it not hurt the cow when you wield the axe with tremendous force against its forehead? does it not hurt the sheep when in the agonies of death? does it not hurt when the goat pitifully gurgles the sound "oh lord," as its life-blood is passing the butcher's knife? if pain does attend this horrible inhumanity of man, what right then has he to establish for himself a god in heaven when in reality he hath no more feeling in his miserable carcass than hath the cannibal of the uncivilized isles. * * * * * all things may be possible to god, but the idea of placing the breath of life into our fellow-beings to be snuffed out by a superior intellectual animal is the absurdest of all absurdities. dancing, theater-going, rag-time music, and all other pleasures to kill the monotony of daily routine, are under the ban of the churches. we carry ourselves aloof from these awful (?) sins and walk in the attitude of solemnity to impress almighty god with our piety. we preach against liquor and tobacco while we ourselves are addicted to the use of tea and coffee (stimulants). we condemn everything we ourselves do not care for and we jealously admonish others to be just like us. now if dancing, theater-going, rag-time music, etc., and the immoralities of life are sins of venial proportion, of what colossal magnitude must be the sin of taking life we cannot restore and how immeasurably hellish are the churches that uphold the killing in the name of a merciful god! * * * * * the dumb animals were created by nature same as man (except that we are a little above the animal in intellect), and have a divine right to live out their respective allotted time same as man (minister, church-goer or layman.) * * * * * the buddhist who regards all animal life sacred is on the right path to spirituality, while the carnivorous jew, catholic and protestant are drifting in the rut of dark age fantasy and fanaticism. questions and answers q. are you not a little bit radical on the subject of humanitarianism? a. to you i may be "a little bit radical" because i oppose all religions (yours inclusive) which make mankind selfish and unfeeling. q. if the bible teaches me to slay and eat have i not a right to eat flesh? a. yes, a legal right and your bible right, but not a moral right. q. do not some people believe it is right to slay and eat lower animals? a. yes, from their palate, but all honorable conscientious men see a wrong in taking life. q. has not environment throughout one's life something to do with our eating of flesh? a. yes, but come out of it and be in line with a grander, nobler and consistent life. lay aside your palate and let your conscience rule. q. is not the devil in your philosophy? a. it seems so to you because it is an exposé of churchianity, proving beyond question the nothingness of the flesh eating religionist's piety. q. suppose man lives in a country where he cannot find vegetarian food? a. then he might be justified in eating flesh to preserve his life. q. if there is no personal god, who created this world? a. it is a scientific proposition, and so acknowledged by all thinking men. q. do church people get angry at your philosophy? a. yes, sometimes, as when their conscience is seared by a hot iron. q. have not vegetables life? a. not life which suffers an evident pain nor do they flee when you threaten to pluck them. such a question is invariably asked by a carnivorous wiseacre. q. why are all vegetarians lank, lean and skinny? a. because you like the taste of meat and intend to continue eating it. q. i know animals have fear and pain, but supposing god did place them on earth for man to slay and eat, what then? a. "god" is no better then than your "devil." q. what were animals created for? a. what were you created for? q. what is your conception of god? a. nature. higher self--conscience. q. do you not kill insects when you drink water; and do you not cripple and trample harmless bugs to death with every step you take? a. yes, but involuntarily and not with pre-meditation and not selfishly to satisfy an inhuman desire or appetite. q. would you "swat" a fly or kill a flea or a snake? a. if a pest or venomous reptile disturbed my peace and quiet i would be justified in protecting myself. q. is not the survival of the fittest a natural law; consequently being superior i may slay and eat? a. that's your idea because the "fittest" is yourself--in your own estimation and power; but there's no godliness in such a contention. it is your selfish conclusion that might is right at the expense of sentient life. q. do i not work hard and do i not know that i need meat to sustain me in my manual labor? do i not know what my system needs. a. your system does not require food which must come from a murdered animal! when you contend that you must subsist on flesh, you know not whereof you speak. you are talking to uphold your inhuman appetite. q. where would medical research be were it not for vivisection (torture) and killing animals for experiment in the interest of science? a. i do not know, but i do know scientific men have not a moral right to torture and kill harmless, helpless animals. experimenting in surgery, etc., should be done on humans who believe in the advancement of medical science at the expense of life. q. do you object to the infidel eating flesh food? a. i do not object to anyone eating flesh food--eat whatever you like, but i do point out the wrong of taking life and i emphatically say the religious institution upholding slaughter is a farce and a pharisaical monument to a man-made deity. q. do you actually consider flesh eating the most abominable of sins? a. yes, absolutely the most abominable. q. what do you think of religious emotionalism and ecstasy? a. if from the mouth of a carnivorous worshipper it is sham and pretense--a mockery. q. is not your feeling toward animals mawkish sentimentality? a. there is no such thing as mawkish sentimentality in decrying inhumanity. q. do not the lower animals prey upon one another, and do not the big fish eat the little fish? a. you profess to be above the inferior animals and you profess to have a soul; you also have a golden rule supposed to have been handed down by a kind and merciful creator. q. what shall we do with all the animals if we do not kill them? a. is that why you eat flesh? q. do you really think carnivorous churchites are not of god? a. i don't _think_ it, i _know_ it _absolutely_, because i know it is wrong to kill and i know they know it and i know they search the scriptures for "proof" to satisfy palate while conscience rebels. q. what do you think of a religionist who says, "i am living under a new dispensation since christ came and went, and i now eat anything the lord sets before me?" a. if he means he can eat at the expense of sentient life he is not a godly man; he is not living in harmony with the golden rule; he is not living according to the promptings of a higher self, consequently the god spirit is dormant. the church carnivora's favorite bible quotations to justify his inhumanity are invariably quoted from a petrified conscience and the region of the palate. here are several of the passages: "there is nothing from without a man, entering into him can defile him; but the things which come out of him, those are they that defile the man." * * * * * "for one believeth that he may eat all things; another, who is weak, eateth herbs. but to him that esteemeth anything to be unclean to him it is unclean." * * * * * "now the spirit speaketh expressly, that in the latter times some shall depart from the faith, giving heed to seducing spirits and doctrines of devils. speaking lies in hypocrisy; having their conscience seared with a hot iron; commanding to abstain from meats, which god hath created to be received with thanksgiving of them, which believe and know the truth. for every creature of god is good, and nothing to be refused, if it be received with thanksgiving; for it is sanctified by the word of god and prayer." * * * * * "in a trance i saw a vision; a certain vessel descend as it had been a great sheet let down from heaven by four corners. i considered and saw four-footed beasts of the earth and beasts and creeping things and fowls of the air; and a voice said unto me, arise, peter, slay and eat." in and between the lines the bible says: be not among eaters of flesh. the bible says: it is better to hear the rebuke of the wise than to hear the hymns of fools. the bible says: if an animal dieth of itself do not eat it but give it to thy neighbor and let him eat thereof. the bible says: who knoweth that the spirit of man goeth upward and the spirit of the beast goeth downward? the bible says: your stomachs are an open sepulchre. the bible says: blessed are the merciful, for they shall obtain mercy. the bible says: prove all things and hold fast of that which is good. the bible says: do not be as the hypocrites are, testifying in public places and yet living apart from god. the bible says: reason is too high for a fool. the bible says: he that follows after mercy findeth life. the bible says: the wise man's eyes are in his head (he reasons), but the fool's eyes are neither here nor there, he walketh in darkness. the bible says: when a man's ways are in harmony with higher consciousness he maketh his enemies be at peace with him. the bible says: the spirit of god made samson a murderer. the bible says: the beasts of the field shall honor me. the bible says: fool thou art to believe all that the prophets have said. the bible says: god sent plagues to torment his people. the bible says: shed not innocent blood. the bible says: praise the lord every living creature--the beasts of the field, the birds of the air and earth, the fish of the waters and all mankind. the bible says: thy will be done on earth as it is in heaven. the bible says: thou art weighed in the balances and art found wanting. the bible says: there are many false lords and false gods the people are worshipping. the bible says: come now, let us reason together. the bible says: faith without works is dead. the bible says: he that killeth an ox is as if he slew a human. the bible says: beast and man have one breath; so that man hath no pre-eminence above the beast; as one dieth so dieth the other. the bible says: thou hast neither part nor lot in this matter for thy heart is not right in the sight of god. the bible says: every moving thing that liveth (grain, fruits, vegetables, nuts, etc.) shall be food for you, but flesh with the life thereof which is blood shall ye not eat. the bible says: god blessed every creature. the bible says: behold i have given you every herb bearing seed, which is upon the face of the earth and every tree, on the which is the fruit of a tree yielding seed; to you it shall be for food. the bible says: all that cry lord, lord, are not of god. the bible says: they shall not hurt nor destroy in all my holy mountain. the bible says: i am god, i change not. the bible says: do a little consistent heart cleaning so that the human mind's eye shall be spiritual to see and segregate right from wrong. the bible says: christ taught love, leniency, forgiveness, tenderness and mercy. the bible says: dead flies cause the apothecary's ointment to send forth a stinking savour. capital punishment or legalized murder is another miscarriage of consistency; it does not dovetail into mercy and it does not blend into the law that god has given man an allotted time upon the earth. what right have twelve jurors to virtually cancel the life of a murderer? incarcerate the offender under a life sentence with proper food and training, and ultimately that murderer's heart and soul might be purer than judge, jurors and all connected with the courts of justice. * * * * * if a criminal under excitement or cool pre-meditation takes the life of a human being, the cool, considerate jurors, responsible for the death penalty, are just as guilty of murder as the prisoner. * * * * * the butcher is rejected as a juror on a murder trial on the ground that his business has hardened his heart, and yet the judge of the superior court, the sheriff and his deputies and the eligible jurors all eat of the beef the butcher slaughters. * * * * * despite the protests that may come to the surface in reading the inspired, pointed truths, the fact should be reiterated that justice, kindness and mercy for every living creature is in the heart and soul of the true religionist. the sand-blind carnivorous faith curist (who reads his bible through a pair of eye-glasses not made by god almighty) tells us of a divine healing power. we hear many testimonies from the lips of these people praising this wonderful (?) curative agency, but when sensibly considered we know the "power" removes only visionary ills. imaginary tumors, etc., hypochondria and other nervous troubles readily yield to this mythical physician, but no disease or defect in reality, can be removed until we remove the physical cause. if we continue living regardless of natural health laws all the "belief" and all the "faith" and all the "blood" cannot offset the inevitable result of continued disobedience. they sometimes speculate as to the stubbornness and apparent incurability of an ailment and finally lay the blame to a spiritual insufficiency. ridiculous! * * * * * mankind is filled with patriotism when a victorious war is ended, forgetting the awful gloom pervading some poor mother's home. the higher self should make us grieve with those that grieve rather than be exultant at the loss or downfall of any nation. we should love all nations and nationalities as we do our own, and be bound together by inseparable bonds, realizing that we all must pass to the final tomb of man on the same level. a bow of horse hair coming in contact with the gut strings of a violin produces exquisite harmony that thrills every fibre of our being with ecstasy. we can attribute the melody to the spirit of the deceased animal appealing to the human heart. strange that after life has departed we can charm the muses with tones produced on a stringed instrument. what human being has ever bequeathed to the world a substance to awaken the emotions of our soul through concord of sweet sounds like unto the gut of a deceased animal? evidently there is more harmony in the entrails of lower creatures than we find in the entire carcass of religious civilized carnivorous man. * * * * * the scientist who upholds painful experimental surgery in the interest of science should give over his own body for experiment instead of encouraging the cruelties of vivisection. it hurts being "cut to pieces," consequently the heartless scientific fellow, instead of offering his own body for the dissecting table, tortures a poor friendless dog or other animal. the horrible suffering thousands of helpless creatures have undergone through the process of vivisection is heartrending. there should be stringent law against such inhumanity. a devout (?) admonition. e. e. kusel, los angeles, cal. sir: i read your "humanitarian philosophy" booklet and i take it as a mass of devil talk. it is not in favor of the holy bible and it says it is wrong to kill animals. this is crossing god's word. you say it says swine meat is forbidden. that is the only true statement in your book but that is the law for the jews only. you say it says thou shalt not kill; of course it does, and that has references to the human family only. you say the religious man that does not shudder at the works of a butcher is heartless and godless. you tell a falsehood there. i have been a believer fifteen years and i know all animals were made for man. i can see the devil has a powerful influence over you as it had over voltaire, paine, ingersoll, edison, hubbard and other non-believers. you infidels preach against god's bible and will be burned in the everlasting fires of hell for it. you will be glad to have a drop of cold water in your suffering, but god will not have mercy--it will be too late then. hell is full of agnostics and infidels and non-believers burning and suffering and i warn you to have a care as to what you say. the catholics and christian scientists are as much of the devil's doings as you are, so you'll have company if you do not repent of your infidelity. you are adding to god's word and it is punishable by his wrath (rev. : .) your book is a lot of lies and infidelity. n. s. w. birmingham, ala., jan. , . a reply. mr. n. s. w., birmingham, ala. my dear sir: in reply to your letter of jan. th, concerning my "humanitarian philosophy," i wish to candidly tell you that i am not at all afraid of your sort of god. the god i worship is not very likely to materialize in a selfish fanatical subject, but always comes to the surface in the heart and soul of honorable, conscientious thinking men--men who either profess nothing and live according to custom or in men who profess religion and uphold their god as kind, loving and merciful. this latter man is an ethical vegetarian and will not accept the cruelties and inconsistencies of the bible but says "it is an error in translation." as to the lower animals, one preying upon the other, the conscientious, devout bible believer presents the theory of his own freeing god almighty from the sinful responsibility. he divides bible truth from bible error--he accepts the lofty and beautiful and holds fast to that which is good. if you intend to preach a gospel of love you will find it an utter impossibility to do so if you do not live a humanitarian life--a life that forbids the killing of any thing that suffers pain, and fear of death as you yourself may sometimes suffer. in conclusion i wish to impress you with the fact that your letter is sufficient proof that you read the bible in a haphazard style and know not its contents. every assertion, every quotation and every conclusion in my "humanitarian philosophy," my dear sir, is absolutely true and justified. respectfully, e. e. kusel. from the w. a. t. l. the tobacco smoking on street cars has been very much discussed in your valuable paper recently. now, i will suggest that all persons who object to the poisonous effects of tobacco register a protest every chance they get and spend some good money, as i am doing, to back up their argument against the most deadly plant used by human beings. there is no traffic so degrading in its influence and effect as tobacco. it goes hand in hand with liquor, and when we stop the youth of the land from using the weed, then the saloon will have no customers. g. l. r. founder world's anti-tobacco league, los angeles, cal. (from los angeles herald.) the "worst" sin. the church element construe the bible to blend into their own desires and appetites and then in the name of their god (little g) they commit every iniquity under the sun, the most abominable of which is the eating of "a beef which has been battered in the head by the blow of an ax or mutton which has had its throat cut from ear to ear." get yourself in touch with the infinite and you will see that the taking of animal life for food is a greater sin than smoking, drinking or satisfying animal desires. the three last named are only sinning against the body but not commendable by any means, while the first is the horrible sin of taking life. carnivorous reader (church people included) think these lines over well and then move thy tongue seven times before thou speakest of sin! e. e. kusel. los angeles, cal. (from los angeles herald.) man and beast. what queer and wild notions religious faddists get into their heads. t. j. w. wants us to quit killing cattle and hogs, etc., in fact all kinds of animals and birds because god has put them on earth. i would like mr w. to tell us what would become of us if we followed his advice. why, the animals would crowd man off the earth in a short while. the farmer could not raise any crops. cattle, deer, hares and sheep would eat his grain, the coyotes his chickens and the lions would eat him. c. v. pasadena, cal. (from los angeles herald.) vegetarian's reply. if you please, mr. v., i am not a "religious faddist." i am not religious at all. i am a firm believer in the golden rule, applying it to man and beast. in reply to your query, mr. v. i will answer briefly: self-preservation is the first law of nature, so protect yourself against the presumed invasion of tame and wild beasts, birds, etc., but do not presume we have the right to take life of anything which endures pain or runs away from impending danger unless occasion calls for it. my letter to the herald, if you please, was for those who profess to be godly and "in the kingdom." religious people must be strictly humane or they are minus the god character and their profession is either a phantom or hypocrisy. of course men like yourself, who are afraid of being crowded off the earth, have a special self-given right to raise and cruelly slaughter any living creature for eating. meat eating will continue until the end of the world, no doubt, but the humanitarian will not eat it; it will be devoured by ungodly church people and outsiders who like the flavor of flesh food, regardless of the wrong of premeditated killing. t. j. w. compton, cal. (from los angeles herald.) * * * * * transcriber's notes obvious typographical errors have been silently corrected. the repetition of the headings "questions and answers" on five and "in and between the lines" on three consecutive pages has been removed. italics are represented thus _italics_. a vindication of natural diet. by percy bysshe shelley. a new edition. "our simple life wants little, and true taste hires not the pale drudge luxury to waste the scene it would adorn, and therefore still nature, with all her children, haunts the hill." _epipsychidion._ london: f. pitman, , paternoster row. manchester: john heywood, ridgefield; and offices of the vegetarian society, , princess street. . prefatory notice. shelley's "vindication of natural diet" was first written as part of the notes to "queen mab," which was privately issued in . later in the same year the "vindication" was separately published as a pamphlet, and it is from this later publication that the present reprint is made. the original pamphlet is now exceedingly scarce, but it is said to have been reprinted in , as an appendix to an american medical work, the "manual on health," by dr. turnbull, of new york. two copies only are known to have been preserved of this excessively rare pamphlet, though possibly others may be hidden in unfrequented libraries and out of the way country houses. one copy is in the british museum, and the other is in the possession of mr. h. buxton forman, who has reprinted it in his great edition of shelley, where it forms the opening part of the second volume of the "prose works." the main object of shelley's pamphlet was to show that a vegetable diet is the most _natural_, and therefore the best for mankind. it is not an appeal to humanitarian sentiment, but an argument based on individual experience, concerning the intimate connection of health and morality with food. it has no claim to originality in the arguments adduced; its materials being avowedly drawn from the works of dr. lambe and mr. newton, of whom an account may be read in mr. howard williams' "catena," but the style is shelley's own, and the pamphlet is in many ways one of the most interesting and characteristic of his prose works. perhaps its most remarkable feature is to be found in the very pertinent remarks as to the bearing of vegetarianism on those questions of economy and social reform, which are now forcing themselves more and more on the attention of the english people.[ ] at the time of writing his "vindication of natural diet," shelley had himself, for some months past, adopted a vegetarian diet, chiefly, no doubt, through his intimacy with the newton family. there seems no reason to doubt that he continued to practise vegetarianism during the rest of his stay in england, that is from to the spring of . leigh hunt's account of his life at marlow, in , is as follows:--"this was the round of his daily life. he was up early, breakfasted sparingly, wrote this 'revolt of islam' all the morning; went out in his boat, or in the woods, with some greek author or the bible in his hands; came home to a dinner of vegetables (for he took neither meat nor wine); visited, if necessary, the sick and fatherless, whom others gave bibles to and no help; wrote or studied again, or read to his wife and friends the whole evening; took a crust of bread or a glass of whey for his supper, and went early to bed." in , he left england for italy, and during his last four years, the most dreamy and speculative period of his life, he seems to have been less strict in his observance of vegetarian practice. it is not true however, as has sometimes been asserted, that shelley lost faith in the principles of vegetarianism; for his change in diet was owing partly to his well-known carelessness about his food, which became more marked at this time, and partly to a desire to avoid giving trouble to the other members of his household, which, as we see from a line in his letter to maria gisborne, written in , "though we eat little flesh and drink no wine" was not entirely a vegetarian one. yet, even at this period of his life, he himself was practically, if not systematically, a vegetarian, for all his biographers agree in informing us that bread was literally his "staff of life." we cannot doubt that if he had lived in the present time he would have taken a leading part in the movement towards food reform. as it is, he has left us an invaluable legacy in his "vindication of natural diet," perhaps the most powerful and eloquent plea ever put forward in favour of the vegetarian cause. he found in this the presage of his ideal future. to his enthusiastic faith in the transforming effect of the vegetarian principle, we owe some of the finest passages in his poetry. in the close of the eighth canto of "queen mab," we have a picture of a time when man no more slays the lamb that looks him in the face. it is the same ideal of bloodless innocence as that of israel's prophet-poet, who declares that in the holy mountain they shall not hurt nor destroy. never did sage or singer, prophet or priest, or poet, see a brighter vision of the future than that which is imaged in the description of a glorified earth, from which cruelty, bloodshed, and tyranny, have been banished. "my brethren, we are free! the fruits are glowing beneath the stars, and the night-winds are flowing o'er the ripe corn. the birds and beasts are dreaming. never again may blood of bird or beast stain with its venomous stream a human feast, to the pure skies in accusation steaming; avenging poisons shall have ceased to feed disease and fear and madness; the dwellers of the earth and air shall throng around our steps in gladness, seeking their food or refuge there. our toil from thought all glorious forms shall cull, to make this earth, our home, more beautiful; and science, and her sister poesy, shall clothe in light the fields and cities of the free!" * * * * * over the plain the throngs were scattered then in groups around the fires, which from the sea even to the gorge of the first mountain-glen blazed wide and far. the banquet of the free was spread beneath many a dark cypress-tree; beneath whose spires which swayed in the red flame reclining as they ate, of liberty, and hope, and justice, and laone's name, earth's children did a woof of happy converse frame. their feast was such as earth, the general mother, pours from her fairest bosom, when she smiles in the embrace of autumn. to each other as when some parent fondly reconciles her warring children, she their wrath beguiles with her own sustenance; they relenting weep:-- such was this festival, which, from their isles and continents and winds and oceans deep, all shapes might throng to share that fly or walk or creep. that this was no mere poetic sentiment is proved by this pamphlet, which is an earnest vindication of vegetarianism. h. s. s. w. e. a. a. [original title page.] a vindication of natural diet. being one in a series of notes to queen mab (a philosophical poem). [greek: iapetionidê, pantôn peri mêdea eidôs, chaireis pur klepsas, kai emas phrenas êperopeusas; soit' autô mega pêma kai andrasin essomenoisi. toisd'egô anti puros dôsô kakon, ô ken apantes terpôntai kata thumon, eon kakon amphagapôntes.] [greek: ÊsiÔd.] op. et dies. , . london: printed for j. callow, medical bookseller, crown court, prince's street, soho, by smith & davy, queen street, seven dials. . _price one shilling and sixpence._ a vindication of natural diet. i hold that the depravity of the physical and moral nature of man originated in his unnatural habits of life. the origin of man, like that of the universe of which he is a part, is enveloped in impenetrable mystery. his generations either had a beginning, or they had not. the weight of evidence in favour of each of these suppositions seems tolerably equal; and it is perfectly unimportant to the present argument which is assumed. the language spoken, however, by the mythology of nearly all religions seems to prove, that at some distant period man forsook the path of nature, and sacrificed the purity and happiness of his being to unnatural appetites. the date of this event seems to have also been that of some great change in the climates of the earth, with which it has an obvious correspondence. the allegory of adam and eve eating of the tree of evil, and entailing upon their posterity the wrath of god, and the loss of everlasting life, admits of no other explanation than the disease and crime that have flowed from unnatural diet. milton was so well aware of this, that he makes raphael thus exhibit to adam the consequence of his disobedience:-- ... immediately a place before his eyes appeared: sad, noisome, dark: a lazar-house it seemed; wherein were laid numbers of all diseased: all maladies of ghastly spasm, or racking torture, qualms of heart-sick agony, all feverous kinds, convulsions, epilepsies, fierce catarrhs; intestine stone and ulcer, cholic pangs, dæmoniac frenzy, moping melancholy, and moon-struck madness, pining atrophy, marasmus, and wide-wasting pestilence, dropsies, and asthmas, and joint-racking rheums. and how many thousands more might not be added to this frightful catalogue! the story of prometheus is one likewise which, although universally admitted to be allegorical, has never been satisfactorily explained. prometheus stole fire from heaven, and was chained for this crime to mount caucasus, where a vulture continually devoured his liver, that grew to meet its hunger. hesiod says, that, before the time of prometheus, mankind were exempt from suffering; that they enjoyed a vigorous youth, and that death, when at length it came, approached like sleep, and gently closed their eyes. again, so general was this opinion, that horace, a poet of the augustan age, writes:-- audax omnia perpeti, gens humana ruit per vetitum nefas, audax iapeti genus ignem fraude mala gentibus intulit, post ignem æthereâ domo subductum, macies et nova febrium terris incubuit cohors semotique prius tarda necessitas lethi corripuit gradum. how plain a language is spoken by all this. prometheus (who represents the human race) effected some great change in the condition of his nature, and applied fire to culinary purposes; thus inventing an expedient for screening from his disgust the horrors of the shambles. from this moment his vitals were devoured by the vulture of disease. it consumed his being in every shape of its loathsome and infinite variety, inducing the soul-quelling sinkings of premature and violent death. all vice arose from the ruin of healthful innocence. tyranny, superstition, commerce, and inequality, were then first known, when reason vainly attempted to guide the wanderings of exacerbated passion. i conclude this part of the subject with an extract from mr. newton's defence of vegetable regimen, from whom i have borrowed this interpretation of the fable of prometheus. "making allowance for such transposition of the events of the allegory as time might produce after the important truths were forgotten, which this portion of the ancient mythology was intended to transmit, the drift of the fable seems to be this: man at his creation was endowed with the gift of perpetual youth; that is, he was not formed to be a sickly suffering creature as we now see him, but to enjoy health, and to sink by slow degrees into the bosom of his parent earth without disease or pain. prometheus first taught the use of animal food (primus bovem occidit prometheus)[ ] and of fire, with which to render it more digestible and pleasing to the taste. jupiter, and the rest of the gods, foreseeing the consequences of these inventions, were amused or irritated at the short-sighted devices of the newly-formed creature, and left him to experience the sad effects of them. thirst, the necessary concomitant of a flesh diet," (perhaps of all diet vitiated by culinary preparation) "ensued; water was resorted to, and man forfeited the inestimable gift of health which he had received from heaven; he became diseased, the partaker of a precarious existence and no longer descended slowly to his grave."[ ] but just disease to luxury succeeds, and every death its own avenger breeds; the fury passions from that blood began, and turned on man a fiercer savage--man. man and the animals whom he has infected with his society, or depraved by his dominion, are alone diseased. the wild hog, the mouflon, the bison, and the wolf are perfectly exempt from malady, and invariably die either from external violence or natural old age. but the domestic hog, the sheep, the cow, and the dog are subject to an incredible variety of distempers; and, like the corrupters of their nature, have physicians who thrive upon their miseries. the supereminence of man is like satan's, a supereminence of pain; and the majority of his species, doomed to penury, disease, and crime, have reason to curse the untoward event that, by enabling him to communicate his sensations, raised him above the level of his fellow animals. but the steps that have been taken are irrevocable. the whole of human science is comprised in one question--how can the advantages of intellect and civilisation be reconciled with the liberty and pure pleasures of natural life? how can we take the benefits and reject the evils of the system which is now interwoven with all the fibres of our being? i believe that abstinence from animal food and spirituous liquors would in a great measure capacitate us for the solution of this important question. comparative anatomy teaches us that man resembles frugivorous animals in everything, and carnivorous in nothing: he has neither claws wherewith to seize his prey, nor distinct and pointed teeth to tear the living fibre. a mandarin of the first class, with nails two inches long, would probably find them alone inefficient to hold even a hare. after every subterfuge of gluttony, the bull must be degraded into the ox, and the ram into the wether, by an unnatural and inhuman operation, that the flaccid fibre may offer a fainter resistance to rebellious nature. it is only by softening and disguising dead flesh by culinary preparation that it is rendered susceptible of mastication or digestion, and that the sight of its bloody juices and raw horror does not excite intolerable loathing and disgust. let the advocate of animal food force himself to a decisive experiment on its fitness, and, as plutarch recommends, tear a living lamb with his teeth, and plunging his head into its vitals, slake his thirst with the steaming blood; when fresh from the deed of horror, let him revert to the irresistible instincts of nature that would rise in judgment against it, and say, nature formed me for such work as this. then, and then only, would he be consistent. man resembles no carnivorous animal. there is no exception, except man be one, to the rule of herbivorous animals having cellulated colons. the orang-outang perfectly resembles man both in the order and number of his teeth. the orang-outang is the most anthropomorphous of the ape tribe, all of which are strictly frugivorous. there is no other species of animals in which this analogy exists.[ ] in many frugivorous animals, the canine teeth are more pointed and distinct than those of man. the resemblance also of the human stomach to that of the orang-outang is greater than to that of any other animal. the intestines are also identical with those of herbivorous animals, which present a large surface for absorption, and have ample and cellulated colons. the cæcum also, though short, is larger than that of carnivorous animals; and even here the orang-outang retains its accustomed similarity. the structure of the human frame then is that of one fitted to a pure vegetable diet, in every essential particular. it is true that the reluctance to abstain from animal food, in those who have been long accustomed to its stimulus, is so great in some persons of weak minds, as to be scarcely overcome; but this is far from bringing any argument in its favour. a lamb which was fed for some time on flesh by a ship's crew, refused its natural diet at the end of the voyage. there are numerous instances of horses, sheep, oxen, and even wood-pigeons, having been taught to live upon flesh, until they have loathed their natural aliment. young children evidently prefer pastry, oranges, apples, and other fruit, to the flesh of animals, until, by the gradual depravation of the digestive organs, the free use of vegetables has, for a time, produced serious inconveniences; _for a time_, i say, since there never was an instance wherein a change from spirituous liquors and animal food to vegetables and pure water, has failed ultimately to invigorate the body, by rendering its juices bland and consentaneous, and to restore to the mind that cheerfulness and elasticity, which not one in fifty possesses on the present system. a love of strong liquors is also with difficulty taught to infants. almost every one remembers the wry faces the first glass of port produced. unsophisticated instinct is invariably unerring; but to decide on the fitness of animal food, from the perverted appetites which its constrained adoption produce, is to make the criminal a judge in his own cause; it is even worse, it is appealing to the infatuated drunkard in a question of the salubrity of brandy. what is the cause of morbid action in the animal system? not the air we breathe, for our fellow denizens of nature breathe the same uninjured; not the water we drink, if remote from the pollutions of man and his inventions, for the animals drink it too; not the earth we tread upon; not the unobscured sight of glorious nature, in the wood, the field, or the expanse of sky and ocean; nothing that we are or do in common with the undiseased inhabitants of the forest. something then wherein we differ from them; our habit of altering our food by fire, so that our appetite is no longer a just criterion for the fitness of its gratification. except in children there remains no traces of that instinct which determines, in all other animals, what aliment is natural or otherwise; and so perfectly obliterated are they in the reasoning adults of our species, that it has become necessary to urge considerations, drawn from comparative anatomy, to prove that we are naturally frugivorous. crime is madness. madness is disease. whenever the cause of disease shall be discovered, the root, from which all vice and misery have so long overshadowed the globe, will lie bare to the axe. all the exertions of man, from that moment, may be considered as tending to the clear profit of his species. no sane mind in a sane body resolves upon a real crime. it is a man of violent passions, bloodshot eyes, and swollen veins, that alone can grasp the knife of murder. the system of a simple diet promises no utopian advantages. it is no mere reform of legislation, whilst the furious passions and evil propensities of the human heart, in which it had its origin, are still unassuaged. it strikes at the root of all evil, and is an experiment which may be tried with success, not alone by nations, but by small societies, families, and even individuals. in no cases has a return to vegetable diet produced the slightest injury: in most it has been attended with changes undeniably beneficial. should ever a physician be born with the genius of locke, i am persuaded that he might trace all bodily and mental derangements to our unnatural habits, as clearly as that philosopher has traced all knowledge to sensation. what prolific sources of disease are not those mineral and vegetable poisons that have been introduced for its extirpation? how many thousands have become murderers and robbers, bigots and domestic tyrants, dissolute and abandoned adventurers, from the use of fermented liquors; who had they slaked their thirst only at the mountain stream, would have lived but to diffuse the happiness of their own unperverted feelings. how many groundless opinions and absurd institutions have not received a general sanction from the sottishness and intemperance of individuals? who will assert that, had the populace of paris drank at the pure source of the seine, and satisfied their hunger at the ever-furnished table of vegetable nature that they would have lent their brutal suffrage to the proscription-list of robespierre? could a set of men, whose passions were not perverted by unnatural stimuli, look with coolness on an _auto da fè_? is it to be believed that a being of gentle feelings, rising from his meal of roots, would take delight in sports of blood? was nero a man of temperate life? could you read calm health in his cheek, flushed with ungovernable propensities of hatred for the human race? did muley ismael's pulse beat evenly, was his skin transparent, did his eyes beam with healthfulness, and its invariable concomitants, cheerfulness and benignity? though history has decided none of these questions, a child could not hesitate to answer in the negative. surely the bile-suffused cheek of buonaparte, his wrinkled brow, and yellow eye, the ceaseless inquietude of his nervous system, speak no less plainly the character of his unresting ambition than his murders and his victories. it is impossible had bonaparte descended from a race of vegetable feeders, that he could have either the inclination or the power to ascend the throne of the bourbons. the desire of tyranny could scarcely be excited in the individual; the power to tyrannise would certainly not be delegated by a society neither frenzied by inebriation, nor rendered impotent or irrational by disease. pregnant, indeed, with inexhaustible calamity is the renunciation of instinct, as it concerns our physical nature; arithmetic cannot enumerate, nor reason perhaps suspect, the multitudinous sources of disease in civilised life. even common water, that apparently innoxious _pabulum_, when corrupted by the filth of populous cities, is a deadly and insidious destroyer.[ ] who can wonder that all the inducements held out by god himself in the bible to virtue should have been vainer than a nurse's tale; and that those dogmas, apparently favourable to the intolerant and angry passions, should have alone been deemed essential; whilst christians are in the daily practice of all those habits which have infected with disease and crime, not only the reprobate sons, but these favoured children of the common father's love. omnipotence itself could not save them from the consequences of this original and universal sin. there is no disease, bodily or mental, which adoption of vegetable diet and pure water has not infallibly mitigated, wherever the experiment has been fairly tried. debility is gradually converted into strength, disease into healthfulness: madness, in all its hideous variety, from the ravings of the fettered maniac, to the unaccountable irrationalities of ill-temper, that make a hell of domestic life, into a calm and considerable evenness of temper, that alone might offer a certain pledge of the future moral reformation of society. on a natural system of diet, old age would be our last and our only malady: the term of our existence would be protracted; we should enjoy life, and no longer preclude others from the enjoyment of it; all sensational delights would be infinitely more exquisite and perfect; the very sense of being would then be a continued pleasure, such as we now feel it in some few and favoured moments of our youth. by all that is sacred in our hopes for the human race, i conjure those who love happiness and truth, to give a fair trial to the vegetable system. reasoning is surely superfluous on a subject whose merits an experience of six months would set for ever at rest. but it is only among the enlightened and benevolent that so great a sacrifice of appetite and prejudice can be expected, even though its ultimate excellence should not admit of dispute. it is found easier, by the short-sighted victims of disease, to palliate their torments by medicine, than to prevent them by regimen. the vulgar of all ranks are invariably sensual and indocile; yet i cannot but feel myself persuaded, that when the benefits of vegetable diet are mathematically proved; when it is as clear, that those who live naturally are exempt from premature death, as that nine is not one, the most sottish of mankind will feel a preference towards a long and tranquil, contrasted with a short and painful life. on the average, out of sixty persons, four die in three years. in april, , a statement will be given that sixty persons, all having lived more than three years on vegetables and pure water, are then _in perfect health_. more than two years have now elapsed; _not one of them has died_; no such example will be found in any sixty persons taken at random. seventeen persons of all ages (the families of dr. lambe and mr. newton) have lived for seven years on this diet without a death, and almost without the slightest illness. surely, when we consider that some of these were infants, and one a martyr to asthma, now nearly subdued, we may challenge any seventeen persons taken at random in this city to exhibit a parallel case. those who may have been excited to question the rectitude of established habits of diet, by these loose remarks, should consult mr. newton's luminous and eloquent essay.[ ] it is from that book, and from the conversation of its excellent and enlightened author, that i have derived the materials which i here present to the public. when these proofs come fairly before the world, and are clearly seen by all who understand arithmetic, it is scarcely possible that abstinence from aliments demonstrably pernicious should not become universal. in proportion to the number of proselytes, so will be the weight of evidence; and when a thousand persons can be produced, living on vegetables and distilled water, who have to dread no disease but old age, the world will be compelled to regard animal flesh and fermented liquors as slow but certain poison. the change which would be produced by simpler habits on political economy is sufficiently remarkable. the monopolising eater of animal flesh would no longer destroy his constitution by devouring an acre at a meal, and many loaves of bread would cease to contribute to gout, madness, and apoplexy, in the shape of a pint of porter or a dram of gin, when appeasing the long-protracted famine of the hard-working peasant's hungry babes. the quantity of nutritious vegetable matter consumed in fattening the carcase of an ox, would afford ten times the sustenance, undepraving indeed, and incapable of generating disease, if gathered immediately from the bosom of the earth. the most fertile districts of the habitable globe are now actually cultivated by men for animals, at a delay and waste of aliment absolutely incapable of calculation. it is only the wealthy that can, to any great degree, even now, indulge the unnatural craving for dead flesh, and they pay for the greater licence of the privilege, by subjection to supernumerary diseases. again, the spirit of the nation that should take the lead in this great reform would insensibly become agricultural: commerce, with all its vice, selfishness, and corruption, would gradually decline; more natural habits would produce gentler manners, and the excessive complication of political relations would be so far simplified that every individual might feel and understand why he loved his country, and took a personal interest in its welfare. how would england, for example, depend on the caprices of foreign rulers, if she contained within herself all the necessaries, and despised whatever they possessed of the luxuries of life? how could they starve her into compliance with their views? of what consequence would it be that they refused to take her woollen manufactures, when large and fertile tracts of the island ceased to be allotted to the waste of pasturage? on a natural system of diet, we should require no spices from india; no wines from portugal, spain, france, or madeira; none of those multitudinous articles of luxury, for which every corner of the globe is rifled, and which are the causes of so much individual rivalship, such calamitous and sanguinary national disputes. in the history of modern times, the avarice of commercial monopoly, no less than the ambition of weak and wicked chiefs, seems to have fomented the universal discord, to have added stubbornness to the mistakes of cabinets, and indocility to the infatuation of the people. let it ever be remembered, that it is the direct influence of commerce to make the interval between the richest and the poorest man wider and more unconquerable. let it be remembered that it is a foe to every thing of real worth and excellence in the human character. the odious and disgusting aristocracy of wealth, is built upon the ruins of all that is good in chivalry or republicanism; and luxury is the forerunner of a barbarism scarce capable of cure. is it impossible to realize a state of society, where all the energies of man shall be directed to the production of his solid happiness? certainly, if this advantage (the object of all political speculation) be in any degree attainable, it is attainable only by a community which holds out no factitious incentives to the avarice and ambition of the few, and which is internally organized for the liberty, security, and comfort of the many. none must be entrusted with power (and money is the completest species of power) who do not stand pledged to use it exclusively for the general benefit. but the use of animal flesh and fermented liquors, directly militates with this equality of the rights of man. the peasant cannot gratify these fashionable cravings without leaving his family to starve. without disease and war, those sweeping curtailers of population, pasturage would include a waste too great to be afforded. the labour requisite to support a family is far lighter[ ] than is usually supposed. the peasantry work, not only for themselves, but for the aristocracy, the army, and the manufacturers. the advantage of a reform in diet is obviously greater than that of any other. it strikes at the root of the evil. to remedy the abuses of legislation, before we annihilate the propensities by which they are produced, is to suppose, that by taking away the effect, the cause will cease to operate. but the efficacy of this system depends entirely on the proselytism of individuals, and grounds its merits, as a benefit to the community, upon the total change of the dietetic habits in its members. it proceeds securely from a number of particular cases to one that is universal, and has this advantage over the contrary mode, that one error does not invalidate all that has gone before. let not too much, however, be expected from this system. the healthiest among us is not exempt from hereditary disease. the most symmetrical, athletic, and long-lived, is a being inexpressibly inferior to what he would have been, had not the unnatural habits of his ancestors accumulated for him a certain portion of malady and deformity. in the most perfect specimen of civilized man something is still found wanting by the physiological critic. can a return to nature, then, instantaneously eradicate predispositions that have been slowly taking root in the silence of innumerable ages? indubitably not. all that i contend for is, that from the moment of the relinquishing all unnatural habits, no new disease is generated; and that the predisposition to hereditary maladies gradually perishes for want of its accustomed supply. in cases of consumption, cancer, gout, asthma, and scrofula, such is the invariable tendency of a diet of vegetables and pure water. those who may be induced by these remarks to give the vegetable system a fair trial, should, in the first place, date the commencement of their practice from the moment of their conviction. all depends upon the breaking through a pernicious habit resolutely and at once. dr. trotter[ ] asserts that no drunkard was ever reformed by gradually relinquishing his dram. animal flesh, in its effects on the human stomach, is analogous to a dram. it is similar in the kind, though differing in the degree, of its operation. the proselyte to a pure diet must be warned to expect a temporary diminution of muscular strength. the subtraction of a powerful stimulus will suffice to account for this event. but it is only temporary, and is succeeded by an equable capability for exertion far surpassing his former various and fluctuating strength. above all, he will acquire an easiness of breathing, by which the same exertion is performed with a remarkable exemption from that painful and difficult panting now felt by almost every one after hastily climbing an ordinary mountain. he will be equally capable of bodily exertion or mental application after as before his simple meal. he will feel none of the narcotic effects of ordinary diet. irritability, the direct consequence of exhausting stimuli, would yield to the power of natural and tranquil impulses. he will no longer pine under the lethargy of _ennui_, that unconquerable weariness of life, more dreaded than death itself. he will escape the epidemic madness that broods over its own injurious notions of the deity, and "realizes the hell that priests and beldams feign." every man forms, as it were, his god from his own character; to the divinity of one of simple habits, no offering would be more acceptable than the happiness of his creatures. he would be incapable of hating or persecuting others for the love of god. he will find, moreover, a system of simple diet to be a system of perfect epicurism. he will no longer be incessantly occupied in blunting and destroying those organs from which he expects his gratification. the pleasures of taste to be derived from a dinner of potatoes, beans, peas, turnips, lettuces, with a dessert of apples, gooseberries, strawberries, currants, raspberries, and in winter, oranges, apples, and pears, is far greater than is supposed. those who wait until they can eat this plain fare with the sauce of appetite will scarcely join with the hypocritical sensualist at a lord mayor's feast, who declaims against the pleasures of the table. solomon kept a thousand concubines, and owned in despair that all was vanity. the man whose happiness is constituted by the society of one amiable woman would find some difficulty in sympathising with the disappointment of this venerable debauchee. i address myself not only to the young enthusiast, the ardent devotee of truth and virtue, the pure and passionate moralist, yet unvitiated by the contagion of the world. he will embrace a pure system, from its abstract truth, its beauty, its simplicity and its promise of wide-extended benefit; unless custom has turned poison into food, he will hate the brutal pleasures of the chase by instinct; it will be a contemplation full of horror and disappointment to his mind, that beings capable of the gentlest and most admirable sympathies, should take delight in the death-pangs and last convulsions of dying animals. the elderly man whose youth has been poisoned by intemperance, or who has lived with apparent moderation, and is afflicted with a variety of painful maladies, would find his account in a beneficial change, produced without the risk of poisonous medicines.[ ]the mother, to whom the perpetual restlessness of disease, and unaccountable deaths incident to her children, are the causes of incurable unhappiness, would on this diet experience the satisfaction of beholding their perpetual health and natural playfulness. the most valuable lives are daily destroyed by diseases, that it is dangerous to palliate and impossible to cure by medicine. how much longer will man continue to pimp for the gluttony of death, his most insidious, implacable, and eternal foe? the proselyte to a simple and natural diet, who desires health, must from the moment of his conversion attend to these rules-- never take any substance into the stomach that once had life. drink no liquid but water restored to its original purity by distillation. footnotes: [ ] shelley's pamphlet appeared in . the vegetarian society was not founded until . information as to this society, with list of its publications, can be had free on application to the secretary, , princess street, manchester. [ ] "plin. nat hist.," lib. vii, soc. . [ ] "return to nature." cadell, . [ ] cuvier, leçons d'anat. comp. tom. iii., pages , , , , and . rees's cyclopædia, article man. [ ] see dr. lambe's "report on cancer." [ ] return to nature, or defence of vegetable regimen. cadell, . [ ] it has come under the author's experience that some of the workmen on an embankment in north wales who, in consequence of the inability of the proprietor to pay them, seldom received their wages, have supported large families by cultivating small spots of sterile ground by moonlight. in the notes to pratt's poem, "bread for the poor," is an account of an industrious labourer, who by working in a small garden, before and after his day's task, attained to an enviable state of independence. [ ] see trotter on "the nervous temperament." [ ] see mr. newton's book. his children are the most beautiful and healthy creatures it is possible to conceive; the girls are perfect models for a sculptor; their dispositions are also the most gentle and conciliating; the judicious treatment which they experience in other points, may be a correlative cause of this. in the first five years of their life, of , children that are born, , die of various diseases; and how many more of those that survive are rendered miserable by maladies not immediately mortal? the quality and quantity of a woman's milk are materially injured by the use of dead flesh. in an island, near iceland, where no vegetables are to be got, the children invariably die of tetanus, before they are three weeks old, and the population is supplied from the mainland.--_sir g. mackenzie's history of iceland._ see also _emile_, chap, i., p. , , . appendix. persons on vegetable diet have been remarkable for longevity. the first christians practised abstinence from animal flesh, on a principle of self mortification. other instances are, old parr ; mary patten ; a shepherd in hungary ; patrick o'neale ; joseph elkins ; elizabeth de val ; aurungzebe ; st. anthony ; james, the hermit ; arsenius ; st. epiphanius ; simeon ; and rombald . mr. newton's mode of reasoning on longevity is ingenious and conclusive. "old parr, healthy as the wild animals, attained to the age of years. all men might be as healthy as the wild animals. therefore all men might attain to the age of years." the conclusion is sufficiently modest. old parr cannot be supposed to have escaped the inheritance of disease, amassed by the unnatural habits of his ancestors. the term of human life may be expected to be infinitely greater, taking into the consideration all the circumstances that must have contributed to abridge even that of parr. it may be here remarked, that the author and his wife have lived on vegetables for eight months. the improvements of health and temper here stated, is the result of his own experience. advertisements the ethics of diet. a catena of authorities deprecatory of the practice of flesh-eating. pp., vo. by howard williams, m.a. "i consider it a very valuable work."--colonel j. m. earle. "the catena is good and useful."--frances e. hoggan, m.d. "'the ethics of diet' much pleases me."--t. k. cheyne, m.a. price five shillings; post free from the office of the vegetarian society, , princess street, manchester. essays on diet, being collected lectures and papers on vegetarian diet. by francis william newman. london: kegan paul, trench, and co.; and the vegetarian society, , princess street, manchester. price one florin. the perfect way in diet: a treatise advocating a return to the natural and ancient food of our race. by anna kingsford, doctor of medicine of the faculty of paris. london: kegan paul, trench, and co., , paternoster square; or from the vegetarian society, , princess street, manchester. price one florin. price d. pp., vo. post free, d. "almonds and raisins" for . edited by r. bailey walker, f.s.s. contains:-- mushrooms and toadstools. by h. s. s. a hunting of the deer. by e. dudley warner. a christmas ghost. by e. grenville waller. the ribblesdale papers--nos. i.-iv. by "dora." rubies from ruskin. the ministry of food. by r. bailey walker. the abbot's reply. by w. e. a. axon. almonds and raisins. by e. j. baillie. the torquoise ring. a story by mrs. anna kingsford, m.d. kalendar and notes for . fruits in season for each month, &c., &c. , princess street, manchester. price sixpence. post free, sevenpence. the hygeian home cook-book: healthful and palatable food without condiments. by r. t. trall, m.d. first english edition, with chapters on bread, pies, puddings, soups, sauces, vegetables, fruits, &c. also with appendix on hygienic bread-making, fruit preserving, &c. by mrs. mattie jones. vegetist's dietary and manual of vegetable cookery. by "domestica." fourth edition. revised. price sixpence. cloth, one shilling. price sixpence. out-door fruit for the million: how to grow it in large and continuous quantity, by simple and inexpensive means. fifth, and authorised edition, revised and illustrated. by "head gardener." manchester: offices of the vegetarian society, , princess street. the shelley society _publications for ._ the society's publications for will be at least twelve of the following fourteen:-- . shelley's _adonais_: an elegy on the death of john keats. pisa, to, . a facsimile reprint on hand-made paper, edited, with a bibliographical introduction, by thomas j. wise. (_second edition, revised._) s. _issued._ . shelley's review of hogg's novel, "memoirs of prince alexy haimatoff." now first reprinted from _the critical review_, dec. , on hand-made paper, with an extract from prof. dowden's article, "some early writings of shelley" (_contemp. rev._, sept. ). edited, with an introductory note, by thos. j. wise. (_second edition, revised._) s. d. _issued._ . shelley's _alastor_, or the spirit of solitude; and other poems. london, fcap. vo., . a facsimile reprint on hand-made paper, with a new preface by bertram dobell. (_second edition, revised._) s. _issued._ . _a shelley bibliography_, or "the shelley library." part i. first editions and their reproductions. by h. buxton forman. _issued._ . shelley's _vindication of natural diet_. london, mo, . a reprint, , with a prefatory note by h. s. salt and w. e. a. axon. presented by mr. axon. (_second edition._) _issued._ . _a memoir of shelley_, with a fresh preface, by william michael rossetti; a portrait of shelley; and an engraving of his tomb. _issued._ . shelley's _cenci_, (for the society's performance in may), with a prologue by dr. john todhunter, and an introduction and notes by harry buxton forman and alfred forman; and a portrait of beatrice cenci. s. d. _issued._ [ transcriber's note: every effort has been made to replicate this text as faithfully as possible; changes (corrections of spelling and punctuation) made to the original text are listed at the end of this file. ] new vegetarian dishes by mrs. bowdich author of "confidential chats with mothers" with preface by ernest bell, m.a. treasurer of the london vegetarian society london george bell & sons, york st., covent garden and new york chiswick press:--c. whittingham and co., tooks court, chancery lane. preface. there are already a good many vegetarian cookery books, ranging in price from one penny to half-a-crown, but yet, when i am asked, as not unfrequently happens, to recommend such a book, i know of only one which at all fulfils the requirements, and even that one is, i find, rather severely criticised by ladies who know anything about the matter. to have to live by some of them would almost make a vegetarian turn meat-eater. most are compilations from other books with the meat dishes left out, and a little porridge and a few beans and peas thrown in. all of them, i believe, contain a lot of puddings and sweets, which certainly are vegetarian, but which can be found in any ordinary cookery book. what is required is a book that will enable us to provide something to take the place of meat, which, while nourishing, shall at the same time be palatable. this the present book aims at doing. of the recipes given, upwards of are absolutely original, having been carefully thought out and tested by the author herself, and not hitherto published anywhere. many of them are as nourishing, weight for weight, as ordinary dishes made with meat, those containing beans, peas, eggs, and the various sorts of grain, being the most nourishing. if they are not all found to be palatable, the fault must be in the individual cook, who cannot have put in the important ingredient of _feeling_, without which no work can be wholly good. the thorough-going vegetarian, to whom abstinence from meat is part of his ethical code and his religion,--who would as soon think of taking his neighbour's purse as helping himself to a slice of beef,--is by nature a man of frugal habits and simple tastes. he _prefers_ a plain diet, and knows that the purest enjoyment is to be found in fruits of all kinds as nature supplies them. he needs but little cookery, and that of the simplest. to him this book will be of little use, except when he wishes to entertain his friends. but there are others who, while not feeling that any moral principle is immediately involved in the matter of diet, yet would like to be relieved from the necessity of eating flesh, possibly on æsthetic grounds, or it may be from hygienic reasons, or in some cases, i hope, because they would willingly diminish the sufferings involved in the transport and slaughter of animals, inevitable as long as they are used for food. to these it is hoped that this little book may act as an encouragement and help. nor need our carnivorous friends be afraid of it. a good deal of nonsense is talked (by meat-eaters i mean, of course) about the properties of food, and they would have us believe that they eat a beef-steak mainly because it contains . per cent. of nitrogen. but we know better. they have eaten steaks for many years, but it was only last week, in working up for a debate, that they found out about the nitrogen. it is not the chemical ingredients which determine the diet, but the _flavour_; and it is quite remarkable, when some tasty vegetarian dishes are on the table, how soon the percentages of nitrogen are forgotten, and how far a small piece of meat will go. if this little book shall succeed in thus weaning away a few from a custom which is bad--bad for the suffering creatures that are butchered--bad for the class set apart to be the slaughterers--bad for the consumers physically, in that it produces disease, and morally, in that it tends to feed the lower and more ferocious qualities of mind, and also for ever prevents our treating the animal creation with that _courtesy_ (as sir arthur helps put it) which is their due--then i know that it will not have wholly failed in carrying out the author's benevolent intention. ernest bell. new vegetarian dishes. general hints. haricot beans. among the pulses there is none more nourishing, more generally liked, nor more useful to the vegetarian cook than the haricot bean. whether on account of its refined flavour, its delicate colour, its size, or last, but not least, its cheapness, i do not hesitate to place it first. like the potato, however, its very simplicity lays it open to careless treatment, and many who would be the first to appreciate its good qualities if it were placed before them well cooked and served, now recoil from the idea of habitually feeding off what they know only under the guise of a stodgy, insipid, or watery mass. a few hints, therefore, respecting the best manner of preparing this vegetable may be useful. firstly, the beans should invariably be washed and placed in a basin of cold water the night before they are required for use, and should remain in soak about ten or twelve hours. if left longer than this during hot weather they are apt to turn sour. they should not be cooked in the same water that they have been soaked in. soft water must be used to cook them. if this be not obtainable, maignen's ante-calcaire will be found to render the water soft. salt should not be added until they are at least half cooked, as its tendency is to harden them. this applies also to peas, lentils, etc. they take about two hours to cook, or three if required very soft. they must not be allowed to boil very fast, for, like potatoes, they are then liable to break before becoming tender. about two pints of water, one ounce of butter, and one teaspoon of salt to half-pint of soaked beans, may be taken as a fair average. during soaking they swell to nearly double their original size, and in boiling they double again. never throw away the liquor in which they are boiled but reserve it as "stock." when they are to be plainly served as a vegetable, it is best to remove the lid of the saucepan a few minutes before dishing up, and so reduce the liquor to the desired strength. when required for frying they should be strained as soon as tender, and spread over a plate to dry. they may then be fried in butter or oil. always make a point of tasting them before sending to table, for if not sufficiently salted they are very insipid. all spices, herbs, etc., boiled with the beans for flavouring purposes, should be tied in a small piece of muslin, which may at any moment be easily removed. haricot bean pulp, which will be found frequently mentioned in the following recipes, is made by boiling the beans until tender and rather dry, and then rubbing them through a wire sieve with a wooden spoon. lentils. next in usefulness to the haricot bean comes the german lentil. this must not be confounded with the egyptian lentil, which closely resembles the split pea; for not only is the former double the price of the latter, but i may add double its worth also, at least from a culinary point of view. in vegetarian cookery the lentil takes the place of the dark meats of the flesh-eaters' dietary, such as beef and mutton, the haricot bean supplying a substitute for the white, such as veal, chicken, etc. the liquor in which lentils have been boiled forms a rich foundation for dark sauces, also a delicious and nourishing beverage, in flavour resembling beef-tea, can be obtained from them (see recipe no.  ). besides being darker in colour, the flavour of lentils is much more pronounced than that of haricots. throughout the following recipes the word "lentil" means german lentil, without exception. split peas, etc. most of the advice given above respecting haricots and lentils applies to the treatment of split peas, dried green peas, and egyptian lentils. thickenings for soups and sauce. pearl barley is invaluable for thickening soups, sauces, etc. it should be strained away when the required consistency is obtained, for if left in too long the flavour is apt to be found a little too strong for some tastes. sago, tapioca, rice, and semolina are all useful for thickening, and it is generally advisable to strain the sauces in which they are used, before sending to table. if paste of flour and butter be used for thickening, there will be no necessity to use a strainer, unless the sauce becomes lumpy. this can generally be remedied, however, by prolonged stirring over the fire. the paste is made by placing equal quantities of flour and butter on a plate, and working them together with a knife until the flour is thoroughly incorporated. use about one ounce each of flour and butter to one pint of sauce, or to two pints of soup. for thickening dark sauces, stews, etc., flour which has been baked in the oven until it has turned a very light brown will be found better than white flour. if allowed to become too brown it will acquire a disagreeable flavour. frying in oil. a medium-sized iron saucepan and a wire basket to fit it easily should be kept for this purpose. fill about a third of the saucepan with oil (be quite sure that the quality is good), put in the wire basket, and place the saucepan over the fire or gas, and after a few minutes watch it carefully to see when it begins to boil. this will be notified by the oil becoming quite still, and emitting a thin blue vapour. directly this is observed, drop the articles to be fried gently into the basket, taking care not to overcrowd them, or their shape will be quite spoiled. when they have become a golden brown, lift out the basket, suspend it for one moment over the saucepan to allow the oil to run back, then carefully turn the fritters on to some soft paper, and serve piled on a hot dish, not forgetting to use a fish paper. when cold, the oil should be strained through a fine strainer, lined with a piece of muslin. it is then ready for use again with a little more added. should the oil become burnt, it must of course be thrown away. bread crumbs. to procure _fine_ bread crumbs, rub stale bread through a wire sieve. for this the hands should be scrupulously clean. should the crumbs be required _coarse_, rubbing the bread on a grater will answer the purpose. recipes. soups. no.  .--artichoke soup.  pounds jerusalem artichokes after peeling.  pints water.  pint milk.  ounces butter.  teaspoons salt.  shalots.  teaspoons chopped celery.  tablespoon sago.  dozen peppercorns, with a suspicion of mace and cinnamon tied in muslin. peel the artichokes and throw them into cold water. dissolve the butter in a large enamelled saucepan, slice the artichokes and fry for five minutes in the butter, then add the water, shalots and celery chopped, and the seasonings. boil for three-quarters of an hour, removing the scum as it rises. add milk and sago, and stir frequently for twenty minutes. rub through a hair sieve into a tureen. note.--cream is often recommended for this soup, but when sago and milk are used as above, the result will be found extremely satisfactory, and the expense considerably lessened. no.  .--asparagus soup.  heads of asparagus.  cabbage lettuce.  quarts of water.  ounce of butter.  medium-sized onions. a sprig of mint.  tablespoon of sago.  teaspoons of salt. ½ teaspoon of pepper.  or drops of spinach extract. dissolve the butter in a large saucepan, place in the lettuce finely shredded, the salt, pepper, mint, onions sliced, water, and the green portion of the asparagus, but reserving thirty tops. boil one hour. stir in the sago and boil again, stirring frequently for half an hour without the lid. boil the thirty tops separately in a little salted water until tender. strain the soup through a hair sieve (rubbing the pulp through with a wooden spoon) into a hot tureen, add the tops and the colouring, and serve. note.--if the soup be made some time before required, do not cook the tops until it is being re-heated. no.  .--brown soup.  cold boiled potatoes.  onions stuck with cloves.  tomato. ½ pints stock.  ounces butter.  strip of lemon peel.  whole allspice.  dozen peppercorns.  teaspoon worcester sauce. pepper and salt to taste.  dozen forcemeat balls, no.  slice the potatoes and fry them very carefully in the butter, so as to thoroughly brown without burning them. place them in a saucepan with the stock and simmer five minutes; by this time the brown colour will have boiled off the potatoes into the soup. strain away the potatoes, return the soup to the saucepan, add onions (each stuck with three cloves), lemon peel, sauce, spices, pepper and salt, and the tomato sliced and fried. simmer one hour, strain into a hot tureen, place in the forcemeat balls, which have been previously fried, and serve quickly. no.  .--carrot soup.  pint haricot beans.  pints water.  ounces butter.  ounce salt.  large carrots.  large onions.  small head of celery.  teaspoon peppercorns. dissolve the butter in a large saucepan. slice the vegetables, and place them in the saucepan together with the water and peppercorns, and simmer for one hour. add salt, and simmer for another hour and a half. strain. no.  .--celery soup.  large heads of celery.  large onion.  potato.  pints water.  dozen peppercorns.  ounces butter. ¾ ounce flour. ½ teaspoons salt. ½ pint milk.  pinch of mace. dissolve one ounce of butter in a good-sized saucepan, then add the vegetables sliced, and all the other ingredients, except flour, milk, and the other ounce of butter. simmer for one and a half hours. strain, thicken with flour and butter. add milk, and serve very hot. no.  .--chestnut soup.  pound chestnuts. ½ pints water. yolk of one egg, or teaspoon cream.  onion.  small turnip.  ounce butter. ½ teaspoon salt.  peppercorns, and a very small pinch of mixed herbs. boil the chestnuts for half an hour. in the meantime dissolve the butter in a stewpan; then fry in it the onion and turnip sliced, add the water flavourings, and chestnuts after removing the shells and skins. boil one hour. place the cream or yolk in a basin, strain the soup on to it and stir, then strain it back into the saucepan; re-warm, but do not allow to boil. pour into the tureen and serve. no.  .--french bean soup.  pints water.  pint soaked haricot beans.  potatoes.  ounce butter.  onion.  pound french beans.  teaspoon salt.  dozen peppercorns. dissolve the butter in a saucepan and fry in it the potatoes and onion sliced for five minutes, then add the haricot beans and water and boil for two hours. add the salt, rub through a wire sieve, replace in the pan, add the french beans cut fine, and simmer until tender. tinned beans do equally well, and only require to be made thoroughly hot. no.  .--green kale soup.  pounds green kale.  onion.  spanish ditto.  potatoes.  ounce butter.  teaspoons sago.  quart water.  teaspoon salt.  dozen peppercorns, and a suspicion each of mace and sweet herbs. dissolve the butter in a saucepan, and place in it the onions and potatoes sliced; then add water, salt and flavourings, and boil for one hour. in the meantime prepare the kale by picking off all but the tender middle shoots, trim the stalks and throw the kale into salt and water; rinse well and see that it is all quite free from insects, and boil separately in salted water for ten minutes. when the soup has boiled an hour, thicken with the sago and continue stirring ten minutes, strain, return to the saucepan. strain also the kale, place it on a chopping board and cut small; add it to the soup, boil up and serve. note.--any kind of greens may be treated in the above manner. no.  .--haricot bean soup.  pint soaked haricot beans.  good-sized carrot.  good-sized turnip.  onions.  small head of celery.  ounces butter.  teaspoon salt.  quarts water. dissolve the butter in a saucepan, place in the onions sliced and fry five minutes; then add the other vegetables sliced, the beans, and water. boil one and a half hours, add salt, and simmer half an hour longer. strain before serving. no.  .--lentil soup.  pint lentils.  quarts water. ½ ounces butter.  carrot.  onion.  turnip.  potato.  teaspoon salt.  tablespoon minced parsley. slice the vegetables and fry in the butter for five minutes, place them in a saucepan with the lentils and water and boil one and a half hours; add salt and a little pepper if liked. strain, replace in the saucepan, add the parsley, boil for three minutes, and serve. note.--the solid part which is strained away should on no account be wasted, but will be found excellent for making lentil puddings, pies, stews, etc. no.  .--lentil broth. ½ pint soaked lentils.  tablespoon pearl barley.  quart water.  ounce butter.  shalot sliced.  flat teaspoon salt. {   peppercorns. {   allspice, and a small strip of lemon peel, tied in muslin. place altogether in a saucepan with the exception of the salt, which should be added later, and boil gently for two hours, removing the scum as it rises. strain and serve with sippets of freshly-made toast. note.--the above will be found a very excellent substitute for mutton broth, being very nourishing, and tasty; when liked a turnip maybe added, and will give additional flavour. the lentils and barley, which have been strained, may be used in many ways. no.  .--lentil tea. (a substitute for beef tea.)  pint soaked lentils.  pint water.  ounces butter. ½ teaspoon salt.  cloves.  peppercorns. a very small piece of mace. a little pepper if liked. dissolve the butter in a saucepan, place in all the ingredients except salt and pepper. boil half an hour, removing the scum as it rises. add salt, boil another half hour. strain carefully and serve with toast or bread. note.--the lentils should be re-boiled, and will make a very useful stock. no.  .--mulligatawny soup. ½ pints soaked haricot beans.  quarts water.  large carrots.  large turnips.  large onion.  leek.  ounces butter.  teaspoons salt.  dozen peppercorns. ½ ounce curry powder. ½ ounce flour. place the beans, water, onion and leek in a large saucepan and place on the fire. slice the carrots and turnips and fry in one ounce of butter until slightly brown. add them to the beans and boil altogether for one hour, then add salt and peppercorns. boil for another hour, strain, return to the saucepan and thicken with the flour, curry powder, and one ounce of butter made into a paste. stir until it has boiled for three minutes. strain again if necessary before serving. serve boiled rice in another dish. no.  .--oatmeal soup.  carrots.  turnips.  onions.  tablespoons coarse oatmeal.  stick of celery.  pints water. ½ ounces butter.  teaspoons salt.  dozen peppercorns.  tablespoon chopped parsley. dissolve the butter in a large saucepan, slice the vegetables and fry them for a few minutes in the butter, but do not allow them to brown. add water, peppercorns and salt, and boil two hours; then add oatmeal (which should have been previously soaked for a few hours), and boil three-quarters of an hour longer. strain, return to the saucepan, add the parsley, simmer three minutes, and serve. no.  .--onion soup.  onions.  spanish ditto.  potatoes.  quart water.  teaspoons salt.  teaspoons sago. ½ ounces butter.  dozen peppercorns, and a suspicion of mace and mixed herbs in muslin. dissolve the butter in a saucepan, then place in the onions sliced, and stand the pan over a gentle heat, shaking frequently. in the meantime peel and slice the potatoes and add them to the onions, together with the water, salt and flavourings. boil for one and a half hours, lift out the muslin bag, stir in the sago, and continue stirring for ten minutes, then strain. no.  .--parsnip soup.  good-sized parsnips.  potatoes.  large onion. ½ ounces butter.  quart water.  teaspoon salt.  dozen peppercorns.  teaspoons sago. dissolve the butter in the saucepan, then place in the vegetables sliced, with the water, salt and peppercorns, and boil for one and a half hours; add sago, stir until it thickens, then rub through a sieve into a tureen and serve hot. no.  .--pea soup.  pint soaked peas.  ounce butter. ½ pints water.  stick of celery. ½ teaspoons salt.  large carrot.  large turnip.  large onion.  dozen peppercorns. ½ teaspoon mixed herbs. dissolve the butter in a saucepan, place in it the peas and one pint of water, and boil gently for half-an-hour. in the meantime prepare and slice the vegetables and add them to the peas, together with the seasonings, boil for one and a half hours, and pass through a sieve, rubbing the vegetables through with a wooden spoon. no.  .--dried green pea soup. ½ pints soaked green peas.  large onion.  large carrot.  large turnip.  quarts water.  ounce butter.  teaspoon salt.  dozen peppercorns. dissolve the butter in a large saucepan, place in the peas (which must have been carefully picked over), the vegetables sliced, and the peppercorns. boil gently three hours, add salt, and rub through a wire sieve with a wooden spoon. serve with sippets of toast. no.  .--fresh green pea soup.  pints of shelled green peas.  ounce butter. a handful of mint.  cabbage lettuce.  pints of water. ½ teaspoons of salt.  onion.  lump of sugar. dissolve the butter in a large saucepan and place in the peas, the onion sliced, the lettuce and mint thoroughly washed, the water, salt, and sugar. boil for one and a half hours, strain through a wire sieve, rubbing the peas through with a wooden spoon. no.  .--potato soup. (very suitable for children.) ½ pounds potatoes.  onions.  tablespoon sago.  pints water. ½ pint milk. ½ ounces butter.  teaspoon salt. ½ teaspoon pepper. peel and slice the potatoes and onions, and fry them for ten minutes in the butter, but without browning them. place them in a saucepan with the water, salt and pepper (the latter should be omitted if for young children), and boil for an hour; add sago and milk, boil for about ten minutes, stirring all the time, then rub through a wire sieve with a wooden spoon, and serve. no.  .--rice soup. (very suitable for children.) ¼ pint rice.  pints water.  pint milk. ½ ounces butter.  large turnip.  large onion.  large potato.  teaspoon salt. place the butter in a large saucepan, and let it melt so as to grease the whole of the bottom of the pan; wash the rice and place it with the vegetables sliced in the saucepan, and boil for about three-quarters of an hour, stirring frequently; add milk and salt, and simmer carefully for about a quarter of an hour, taking care that it does not burn. no.  .--sea kale soup.  nice heads of kale.  potato.  onion. ½ pints water. ½ pint milk. ½ ounces butter.  lump of sugar.  teaspoon salt.  teaspoons sago. dissolve the butter in an enamelled saucepan, then add the kale, after thoroughly washing and cutting it into two-inch pieces; place the saucepan over a gentle heat, shaking it frequently. peel and slice the potato and onion, and place them, together with the salt, water and sugar, with the kale. boil one hour, strain, return to the saucepan, add milk and sago, replace over the fire and stir for ten minutes. strain again into a tureen, and serve with sippets of toast. no.  .--semolina soup.  pints water.  carrot.  turnip.  onion.  potatoes.  tablespoon raw semolina. ¾ teaspoon salt. a little pepper. slice the vegetables and boil them in the water for about an hour, rub through a wire sieve, replace in the saucepan, add seasoning and shake in the semolina gradually. boil for ten minutes, stirring all the time. no.  .--brown stock.  pint soaked lentils.  pints water.  carrot.  turnip.  ounce butter.  teaspoon of salt.  onion.  peppercorns. dissolve the butter in a large saucepan, place in the lentils, water, and vegetables sliced. boil one hour, add salt, re-boil until quite done. strain. no.  .--white stock.  pint soaked haricot beans.  pints water.  large carrot.  large onion.  large turnip. a little celery.  ounce butter.  teaspoon salt. a very small quantity each of mixed herbs, mace and peppercorns. dissolve the butter in a saucepan, add the beans, vegetables sliced, the seasonings, and water; boil all together for two and a half hours. strain. no.  .--tomato soup. ½ pounds tomatoes.  large carrot.  large turnip.  large onion. ½ pints water.  ounces butter.  tablespoon sago.  teaspoons salt.  dozen peppercorns. slice the carrot, turnip and onion, and place them with two ounces of butter in a good-sized saucepan and fry for a few minutes; add water, peppercorns, and one teaspoon of salt, and boil gently. cook the tomatoes in another stewpan, according to recipe no.  , adding to them the other teaspoon of salt and one ounce of butter. when quite tender, pour them into the saucepan containing the vegetables and simmer altogether for about an hour, or until the vegetables are thoroughly tender. strain, return to the saucepan, and when boiling stir in the sago; simmer gently for half an hour, and the soup may, if liked, be again strained before serving. no.  .--turnip soup.  turnips.  onions.  potatoes.  small stick of celery.  pint milk.  pints water.  ounces butter.  teaspoons salt.  teaspoon peppercorns. dissolve the butter in a large saucepan, place in the vegetables sliced, salt, peppercorns, and water, and boil gently for two hours. strain, return to the saucepan, which must be perfectly clean, add milk, simmer a few minutes and serve. note.--a tablespoon of cream placed in the tureen, and stirred into the soup as it is poured in, is a great improvement, or it may be thickened with one tablespoon sago. no.  .--vegetable soup.  potato.  onions.  carrots.  turnips.  sticks of celery.  pints water.  or thick slices of beetroot.  dozen small sprigs of watercress.  dozen small sprigs of parsley. ½ teaspoons salt.  tablespoons pearl barley.  ounce butter. dissolve the butter in a saucepan, place in the onions sliced, and fry five minutes; then add all the other ingredients and boil for one and a half hours. strain before serving. if liked, a carrot and turnip, neatly cut into little strips, may be boiled separately, strained, and added to the soup before serving. no.  .--vegetable marrow soup.  large vegetable marrow.  quart water.  ounces butter.  gill of milk.  onion.  teaspoon salt.  tablespoons semolina. peel the vegetable marrow, and cut it into rather thin slices, cut the onion in quarters, and put all into a good-sized saucepan in which the butter has been dissolved; add the salt and water, and simmer for one hour. strain through a sieve, rubbing as much of the pulp through as possible; return the soup to the saucepan, shake in the semolina, stir for ten minutes after it boils, and add the milk just before serving. no.  .--vermicelli soup.  carrots.  turnips.  head of celery.  onions.  handful of parsley. ½ pint tomato juice.  quarts of water.  teaspoons of peppercorns.  ounces butter.  ounce of salt.  ounces vermicelli. white of egg. clean and slice the vegetables, dissolve the butter in a large saucepan, place in it the vegetables, including the parsley, add water and salt and peppercorns, and boil for one and a half hours, removing the scum as it rises. strain; return the soup to the saucepan, which should first be rinsed, allow it to simmer, pour in the white of egg, re-strain through a very fine sieve (or a piece of muslin placed in an ordinary sieve will answer the purpose). return again to the saucepan, which must be thoroughly clean, add the vermicelli, and simmer for half an hour. add the tomato juice just before serving. stews. no.  .--brighton stew. ½ pound cooked haricot beans. ½ pint fresh green peas.  small cauliflower.  small onions.  pint haricot bean stock.  ounce butter. ½ ounce flour. the juice of half a lemon. salt and pepper to taste. dissolve the butter in a stewpan, peel and halve the onions and fry them for about ten minutes, but do not allow to brown, stir in the flour, add the peas and stock, and simmer until the vegetables are tender, stirring frequently, then add the beans, lemon juice, and seasonings. boil the cauliflower separately, break up the white part into neat pieces, add them to the stew, and simmer altogether for a few minutes. pour into an entrée dish and serve very hot. note.--good tinned peas will answer the purpose when fresh ones are not obtainable. no.  .--carrot stew.  carrots.  large onion.  ounce butter. ½ pints water.  ounces cooked rice.  teaspoon salt. slice the carrots and onion, and fry them in the butter for ten minutes, but do not let them brown; add salt and water, and boil for one and a half hours; then stir in the rice, simmer for another half hour, stirring frequently, and serve. no.  .--stewed cucumber.  cucumber.  shalot. ½ ounce butter. ¼ pint water. a little pepper and salt. peel and slice the cucumber, place it in an enamelled stewpan with the shalot finely minced, the butter, pepper, salt and water. simmer very gently for about half an hour, or until quite tender. note.--may be served plain, or with tomato sauce no.  . no.  .--stewed cucumber and beetroot.  small cucumber.  slices of beetroot.  shalot.  ounce butter. ¼ pint water. a little pepper and salt. slice the cucumber and beetroot, and fry them separately in half an ounce of butter for about five minutes. place them together in a stewpan with the shalot finely minced, the pepper, salt and water, and stew gently for half an hour. no.  .--stewed cucumber with sauce piquante.  cucumbers.  ounces butter. pepper to taste.  gill of water. ½ teaspoon salt. ½ pint sauce piquante. peel and slice the cucumbers, place them in a stewpan with the other ingredients, and simmer for, half or three-quarters of an hour, leaving the lid off the last few minutes in order that none of the liquor may remain. serve with piquante sauce no.  poured over, and sippets of toast. no.  .--braized cucumber with tomato sauce.  cucumber.  shalot. ½ pound tomatoes.  gill of water.  ounces butter. ½ teaspoon salt. ¼ teaspoon pepper.  teaspoons semolina. dissolve the butter in a small stewpan, peel and slice the cucumber in slices about a quarter of an inch thick, remove the seeds with a pointed knife, dry the slices in a clean cloth and braize them in the butter until tender (about a quarter of an hour), adding a little salt and pepper. when done (they must on no account be allowed to break), remove them carefully with a fork one by one on to a suitable sized dish, and place on one side. to make the sauce, cut up the tomatoes and shalot, and place them with the seeds and any rough pieces of the cucumber in the butter which has just cooked the cucumber, adding water and salt if needed; simmer for half an hour, strain, and thicken with semolina, or flour if preferred. re-warm the cucumber by placing it in the oven, pour the sauce over, and serve. no.  .--stewed mushrooms. for mushroom patties, etc.  ounces mushrooms. ¾ pint of milk. pepper and salt to taste.  ounce butter. ½ ounce flour. place the butter and flour in a small stewpan, and stir over a gentle heat until thoroughly mixed, add the milk and seasonings, and stir until it boils. then place in the mushrooms, which have been cleaned and prepared, and boil gently until perfectly tender, stirring all the time. they are then ready for use. no.  .--potato stew.  or small potatoes.  gill water. ½ pint milk.  small shalot.  ounce butter. ½ ounce flour. ½ teaspoon salt. ½ dozen peppercorns.  strip of lemon peel. dissolve half an ounce of butter in a stewpan, place in the potatoes peeled, the shalot finely sliced, milk, water and seasonings (the peppercorns and lemon peel tied in muslin), and stew until tender. when done, lift the potatoes carefully out and place in a hot vegetable dish, remove the seasoning, thicken the liquor with the half ounce each of flour and butter, stirring until it boils; then pour over the potatoes, and serve. no.  .--baked potato stew. potatoes according to size. ½ pint good stock or sauce. peel sufficient potatoes to cover the bottom of a large and deep pie-dish (a cook's comfort is the best shape for this purpose), pour over them the sauce or stock, which must be highly seasoned and flavoured with herbs and spices. bake in a moderate oven for one or one and a half hours, according to the size of the potatoes. note.--light dumplings and boiled cabbage should accompany this dish. no.  .--stewed green peas.  pint shelled peas.  lettuce.  gill of water.  onion sliced. a sprig of mint. ½ ounce of butter. salt to taste. wash the lettuce and cut it up rather fine, place it with the other ingredients in a stewpan, and simmer without the lid about half an hour, or until the peas are quite tender. no.  .--green pea and lettuce stew. ½ pints shelled peas.  cabbage lettuces sliced.  small onion sliced.  tablespoon water.  ounce butter. the yolks of eggs.  tablespoon cream. ¼ teaspoon salt. ½ teaspoon white sugar. stew the peas, lettuces and onion very gently with the butter and water for half an hour (three-quarters of an hour if the peas are not very young). add the sugar and salt, then stir in the yolks of eggs and cream; continue stirring for a minute until it all thickens (but on no account allow it to boil, or the eggs will curdle), and serve with sippets of toasted bread. no.  .--green pea and potato stew.  pint shelled green peas.  new potatoes.  onions. a sprig of mint. ½ pints water. ½ teaspoon salt. ½ ounce butter rolled in flour. slice the potatoes and onions, and place them in a stewpan with the peas, mint and water. simmer gently for one hour, remove the mint, add salt and butter, and stir for a few minutes over the fire. no.  .--haricot bean stew.  pint soaked haricot beans.  potatoes.  large onions. ½ ounce butter  quart water.  teaspoon salt. prepare and slice the vegetables, place them with the butter, beans, and water, in a stewpan, and simmer gently for two hours and a half; add salt. no.  .--haricot bean stew.  pint soaked haricot beans.  quart water.  teaspoon salt. ½ ounce butter.  good-sized onion.  tablespoon semolina. ½ pint stewed tomatoes. dissolve the butter in a stewpan, place in the beans, the onion cut up, and the water, and boil for two hours; add salt. simmer for half an hour longer, then shake in the semolina, and continue stirring for about ten minutes. cooked semolina will do equally well, and need only be added five minutes before serving (about a quarter of a pound will be required). lastly, add tomatoes, which should have been previously stewed (see no.  ), and serve. no.  .--haricot bean stew. ½ pint soaked haricot beans.  carrots.  turnips.  onions. ½ ounce butter.  pint water. ½ pint ½ teaspoon salt.  dozen peppercorns tied in muslin.  tablespoon soaked or crushed tapioca. boil the beans in the water with the butter, vegetables sliced, and the peppercorns, for two hours; remove the peppercorns, add salt and tapioca, and stir until it thickens. no.  .--haricot bean ragoût.  pint soaked haricots.  quart water.  carrots.  turnips.  onions.  teaspoon salt.  ounces butter.  tablespoon flour. boil the haricot beans until tender, adding salt a short time previously. strain and spread the beans on a dish that they may dry. slice the carrots and turnips very fine, and boil for half an hour in the liquor; strain also. slice the onions, and fry ten minutes in the butter, but do not allow them to brown; add haricots and flour, and simmer altogether another five minutes, stirring all the time. chop the vegetables very fine, add to the beans and onions, pour in the liquor, stir until it boils and thickens, and serve. no.  .--haricot bean and green pea stew. ½ pint soaked haricot beans. ½ pint shelled green peas. ½ pints of water.  onion.  ounce butter. ½ ounce flour. ½ teaspoons of salt. a sprig of mint. boil the haricot beans in the usual way with one pint of the water, one teaspoon of salt, and the onion sliced. when cooked, thicken with a paste of the flour and butter. boil the green peas with the remainder of the water, salt, and mint. when tender, mix with the haricot beans, and serve with sippets of toast. no.  .--irish stew. ½ pint soaked lentils.  potatoes.  large onions. ½ ounce butter.  pint water.  teaspoon salt. ¼ teaspoon pepper. place the lentils and butter with the vegetables, which must be sliced, in a saucepan with the water, and stew gently for one hour. add seasonings a quarter of an hour before serving. no.  .--lentil stew with forcemeat cutlets.  quart soaked lentils.  carrot.  turnip.  onion.  teaspoon worcester sauce.  teaspoons salt.  ounce butter. forcemeat. simmer the lentils gently in three pints of water for one and a half hours. strain. put a quarter of a pound of the lentils on one side to cool. rub the rest through the wire sieve with a wooden spoon until nothing but the skins remain. in the meantime, boil the vegetables with sufficient water to cover, until quite tender. when thoroughly cooked pour into the lentil purée, add the sauce and salt, and re-warm. prepare forcemeat no.  , adding the quarter of a pound of lentils chopped fine; shape into little cutlets (about twelve), brown in a frying-pan with the butter, place on a hot dish, pour the gravy over, and serve at once. no.  .--rice stew. ½ pound cooked rice.  pint water.  carrot.  turnip. ½ ounce each flour and butter.  potato.  onion. ½ teaspoon salt. a little curry powder or worcester sauce, if liked. slice the vegetables, place them in a saucepan with the salt and water, and boil for one hour, or until tender. when done, stand the saucepan on one side for a few minutes to get thoroughly off the boil. mix the flour and butter well together, add them to the stew; re-boil and stir until it thickens; add rice, and boil for one or two minutes. if curry powder is liked, it should be mixed with the flour and butter, but the worcester sauce may be added at the last moment. no.  .--spanish onion stew.  spanish onions.  carrot.  turnip. ½ pints water.  ounce butter.  teaspoon salt. ½ dozen peppercorns tied in muslin. a few sticks of celery. slice the carrot and turnip and fry a few minutes in the butter, place them in a saucepan together with the onions cut in quarters, the water, salt, celery and peppercorns. boil gently until quite tender, remove the peppercorns, reduce the gravy, and serve with sippets of toast. no.  .--tennis stew. ½ pound mashed potato. ½ pound cold greens of any kind.  medium-sized carrots. ½ pint rich brown sauce.  egg. a few bread crumbs. pepper and salt. mix well together the potatoes, greens (which must be finely chopped), egg, and seasoning to taste, adding as many bread crumbs as are needful to render the mixture firm enough to roll into balls. fry the balls in a little butter, or they may be rolled in egg and bread crumbs and dropped into boiling oil. (the latter way is specially recommended when only half the above quantity of vegetables is being used, and consequently only half an egg is needed; the other half should then be reserved for this purpose.) arrange a circle of balls on a hot dish, have ready the carrots boiled, slice them rather thickly and shape them into the form of tennis bats; place them in the centre, and pour the sauce over them. if curried sauce be used, rice may either be served separately, or a border of it placed round the balls. no.  .--tomato ragoût.  tomatoes.  large onion.  large turnip.  large carrot.  small stick of celery. ½ pints water.  teaspoon salt. ½ teaspoon pepper.  ounces butter.  ounce brown flour. slice the onion, turnip and carrot, and cut the two latter into very neat or ornamental pieces, cut the celery very small, place altogether in a stewpan with the water and salt, and simmer gently for two and a half hours. stew the tomatoes according to no.  in a separate stewpan, using one ounce of butter. when the vegetables are quite tender, the tomato juice, which has been previously strained, should be added to them, and the whole thickened with the flour and remaining ounce of butter thoroughly mixed to a paste. the stew must be allowed to boil gently for a few minutes after it has been thickened, to cook the flour. note.--a small teaspoonful of worcester sauce may be used instead of the pepper. no.  .--rich baked vegetable stew.  large young carrots.  fresh tomatoes.  or new potatoes.  shalot. a pinch of sweet herbs.  eggs. pepper and salt.  ounces butter.  ounces bread crumbs. melt the butter in a stewpan and fry in it the carrots and potatoes, sliced very thin, for about ten minutes, or until they begin to brown. scald the tomatoes by pouring boiling water over them, remove the skins, slice them, and place in the stewpan with a sprinkle each of salt, pepper, sweet herbs, and the shalot, very finely minced. stew altogether gently for about half an hour (the juice from the tomatoes with the butter makes sufficient liquor), and when thoroughly cooked, pour into a shallow pie-dish. break the eggs and separate yolks from whites, beat the former and stir in the bread crumbs, with which have been mixed a pinch of salt and pepper; then beat the whites to a stiff froth, mix in with the yolks, stir well altogether and place over the stew in the form of crust, and bake a quarter of an hour in a very brisk oven. serve hot or cold. no.  .--vegetable ragoût.  carrots.  turnips.  onions.  potatoes.  tomatoes.  quart water.  teaspoon salt. ½ ounces butter.  ounce flour. prepare the vegetables, cutting the onions and turnips in quarters, and slicing the potatoes and carrots, place them together with the water, salt and half an ounce of butter in a saucepan, and boil for one hour. scald the tomatoes, remove the skins, quarter and add to the ragoût; simmer for a quarter of an hour longer, then carefully strain away the vegetables and place them in a deep dish; return the liquor to the saucepan, and thicken with the flour and butter made into a paste; stir until the sauce boils and is free from lumps, then pour over the vegetables, and serve hot. sippets of toast may be added with advantage. note.--should the sauce remain lumpy it should be poured over the vegetables through a strainer. no.  .--stewed vegetable marrow.  middling-sized vegetable marrow.  pint water.  ounce butter. ½ ounce flour. ½ teaspoon salt. peel and slice the marrow and remove the seeds; place these in a saucepan with the water and salt, and simmer for a quarter of an hour. dissolve half an ounce of butter in a stewpan, put in the slices of marrow, and strain the liquor from the seeds over them; stew gently for half or one hour, according to the age of the marrow. when quite done, lift the pieces out carefully. mix the other half ounce butter and flour into a paste, thicken the gravy with this, pour it over the marrow, and serve. a sprig of mint may be boiled with the seeds if liked. note.--this method of boiling vegetable marrows will be found greatly superior to that generally adopted, as in this case there is no waste nor loss of flavour. fritters, etc. no.  .--savoury almond fritters. yolk of hard-boiled egg.  brazil nuts.  baked potato.  raw yolks of eggs. the whites of ditto.  shalot.  pinch of mixed sweet herbs.  teaspoon ground almonds.  tablespoon bread crumbs. ½ teaspoon salt. a little pepper. a little grated lemon rind.  teaspoon minced parsley. egg and bread crumbs. remove the nuts from the shells and scrape off the brown skin, pound them to a paste in a mortar with the hard-boiled yolk and sweet herbs. when quite smooth, add the shalot and parsley minced, the salt, pepper, lemon rind, baked potato, and bread crumbs. mix all well together, then add the two raw yolks; stir well again, and, lastly, add the whites beaten to a stiff froth. pour the mixture into a buttered soup-plate, turn another over the top, and bake in a moderate oven until it has quite set (about one hour). let it cool, and then cut into squares or stamp out with a fancy cutter; roll each piece in egg and bread crumbs, and fry in boiling oil. no.  .--savoury batter fritters. proceed according to no.  , when done turn out and allow to get cold, then cut in neat little squares or stamp out with pastry cutters. fry in a little butter or roll in egg and bread crumbs, and fry in boiling oil. no.  .--brazil rissoles.  ounces brazil nuts without shells. ½ tablespoons cream.  whole egg.  yolks ditto.  teaspoon tarragon vinegar. ½ teaspoon salt. ¼ teaspoon white pepper.  teaspoon minced parsley. egg and bread crumbs. after scraping off the brown skin pound the nuts to a paste in a mortar, add the other ingredients, and stir well altogether. well butter six (or eight) little tin moulds, fill them with the mixture, stand the moulds in a baking tin which contains a little boiling water, and bake in a moderate oven for twelve or fifteen minutes. when cold, take them out of the moulds, brush over with egg and bread crumbs, and fry in boiling oil until a nice golden colour (about three minutes). garnish with parsley. no.  .--egg and tomato fritters.  hard-boiled eggs.  teaspoons bread crumbs.  teaspoons minced parsley.  teaspoons minced tomato. ½ teaspoon salt. ½ teaspoon pepper.  egg. mince the eggs, parsley and tomato, and mix altogether with the pepper and salt, bread crumbs, and half a beaten egg; form into little cutlets, roll in the other half of the egg and bread crumbs, and fry in boiling oil. no.  .--golden marbles. ¼ pound haricot bean pulp.  ounces bread crumbs. ¼ pound mashed potatoes.  shalot.  egg. ½ teaspoon salt. bread crumbs. rub well-cooked haricots through a wire sieve until the requisite quantity of pulp is obtained, add the bread crumbs, potato, salt and shalot, which must be very finely minced, stir in half a beaten egg, shape into little balls the size of marbles, roll them in the other half of egg and the bread crumbs, and fry in boiling fat until a golden brown. no.  .--haricot bean croquettes. ½ pint soaked haricot beans. ¼ pint water. ¼ pint milk.  ounce butter.  ounces bread crumbs.  or shalots. ¼ teaspoon salt. ¼ teaspoon white sugar. ¼ teaspoon white pepper.  egg. place the beans in a stewpan with the water and butter, and boil for two hours; then add milk, salt and pepper, and stew for half an hour longer. mince the shalot and fry for one minute, but without browning. strain the haricot beans and chop them very fine, add the shalot and yolk of egg and liquor that was strained off, and put the mixture aside for a little while. when cool, stir in two ounces of the bread crumbs, form into little balls, roll in the white of the egg and the remainder of the bread crumbs, and fry in boiling oil. no.  .--kromskies. any nice mixture. kromsky batter. frying oil. shape the mixture (to which may be added a few bread crumbs if not sufficiently firm) into little sausages, dip them into the batter, lift out with a spoon and drop into boiling oil. when they have turned a golden brown lift them out on to soft paper to drain. the batter is made as follows:--  ounces flour.  gill of milk.  ounce butter. a pinch of salt.  egg. place the flour and salt in a basin, in another basin beat up the egg, add the milk, then pour on to the flour, stirring well all the time, and lastly add the butter, which should have been previously dissolved. no.  .--mushroom croquettes.  ounces button mushrooms.  ounces cooked haricot beans.  cold potato.  tablespoon german sauce no.  .  teaspoons chopped parsley. ½ teaspoon salt. ¼ teaspoon pepper. egg and bread crumbs. mince the beans, which should be cold and quite dry, very finely, also the mushrooms, cut the potato into small dice, chop the parsley, then mix all well together with the seasonings, and moisten with the german sauce. when perfectly cold, roll into small balls, dip them in the egg and bread crumbs, and fry in boiling fat. note.--tomato sauce should be served with this dish. no.  .--potato fritters.  ounces mashed potato.  ounce bread crumbs. a little pepper and salt.  egg.  teaspoon minced parsley. mix all well together, roll into little balls or sausages, and fry either in butter or boiling oil. no.  .--savoury fritters. a breakfast dish.  ounces mashed potato.  ounces bread crumbs.  ounce vermicelli or semolina.  onion. ½ teaspoon mixed herbs. ½ teaspoon grated lemon rind.  teaspoon cream or little milk.  egg.  teaspoons minced parsley. ½ teaspoon salt. ½ teaspoon pepper. ½ ounce butter.  ounce butter for frying. peel the onion and boil it half an hour in salted water. chop it very fine and mix with the other ingredients. beat the egg, white and yolk separately, add to the mixture, stir well altogether, form into little balls, sausages, or flat cakes, and fry until nicely browned. they may be rolled in egg and bread crumbs and fried in oil if preferred. no.  .--savoury queen fritters. an excellent breakfast dish.  ounces bread crumbs. the yolks of three eggs. ¾ pint milk.  shalot.  ounces butter. ½ teaspoon grated lemon rind.  teaspoon mixed herbs.  flat teaspoon salt. a little pepper. place the bread crumbs, which must be fine, in a basin, and add the lemon-rind, herbs, salt, pepper, and chopped shalot, mix well together, then pour in the milk, which should be at boiling point, and stand it on one side for a few minutes, then stir in the yolks, and pour the mixture into a well-greased tin, cover with another tin, and bake in a moderate oven for about an hour, or until set. when cold, stamp out with a pastry cutter, or cut into little squares, and fry in the remainder of the butter. serve quickly. note.--this dish may be prepared the previous day, and fried when required. no.  .--semolina fritters (sweet).  pound cooked semolina.  teaspoons sugar.  eggs.  ounce butter. a little flavouring according to taste. mix thoroughly all the ingredients, except the butter, and pour into a tin, in which the ounce of butter has been dissolved, and bake until firm. when quite cold, remove from the tin on to a flat board, and stamp out or cut into squares, rounds, or fancy shapes, fry in butter or boiling oil, roll in powdered sugar, and serve piled up. no.  .--vermicelli and cheese fritters.  ounces cooked vermicelli. ½ ounces bread crumbs.  ounces grated cheese.  egg. ½ teaspoon curry powder. ¼ teaspoon salt. ¼ teaspoon pepper.  ounce butter for frying. mix the ingredients thoroughly together, adding the yolk of egg; beat the white to a stiff froth, and stir in last thing. place in a greased pie-dish, and bake in a moderate oven until set. allow to cool, then cut into square pieces or stamp out into fancy shapes, and fry until brown. serve hot or cold. no.  .--vermicelli and cheese fritters. another way.  ounces vermicelli.  ounces grated cheese.  pint milk. ½ teaspoon salt. ¼ teaspoon pepper. egg and bread crumbs. break up the vermicelli, and place it with three ounces of the cheese well mixed together in a pie-dish; add seasoning and milk, and bake for about half an hour, stirring once or twice at the beginning. when cold and firm, cut into squares or fancy shapes, roll in egg and bread crumbs (with which one ounce of cheese should be mixed), and fry in boiling oil until crisp and brown. savouries. no.  .--asparagus and egg on toast.  large heads of asparagus.  gill tomato sauce nos.  , .  eggs.  ounce of butter. pepper and salt to taste.  rounds of toasted bread. dissolve one ounce of butter in a small stewpan, add the eggs beaten, and a little pepper and salt. stir over a gentle heat until the eggs thicken, but do not allow to boil. in the meanwhile, boil the asparagus, drain it well, cut the very tender portion into small pieces, and stir them in with the eggs. have ready the rounds of toast nicely buttered, and spread the mixture very thickly on them. pour a little of the tomato juice over each round just before serving. no.  .--rolled batter stuffed with forcemeat. batter. forcemeat. make a batter (see no.  ), bake twenty minutes, shape the forcemeat (no.  ) into the form of a large sausage, lay it on the batter, and roll up. bake three quarters of an hour longer. a brown sauce should be served with this dish. note.--when cold, it may be cut in slices and fried. no.  .--boiled savoury batter.  eggs.  tablespoons flour. ½ ounce butter. ¾ pint milk.  teaspoon mixed herbs. ¼ teaspoon salt. well grease a pudding basin with the butter, and sprinkle in half a teaspoon of herbs finely crushed. mix the batter in the ordinary way (see no.  ), adding the rest of the herbs, and steam one and three quarter hours. no.  .--cheese mixture.  ounces grated cheddar.  ounces mashed potato.  eggs. ½ ounce butter.  teaspoons cream. ¼ teaspoon salt. a good shake of pepper. melt the butter in a small enamelled saucepan, add the cheese, beaten eggs, pepper and salt, and stir over a moderate heat until the cheese is thoroughly dissolved, but on no account allow to boil, stir in the potato, and it is then ready for use as follows: st. well grease a flat tin, pour in the mixture, bake until quite set, and leave to get cold. cut in squares or stamp out into fancy shapes, and fry in butter. nd. make a nice paste, roll out very thin, spread the mixture over, roll up, and bake. no.  .--chestnuts with maitre d'hotel sauce.  pound chestnuts. a pinch of salt.  teaspoons parsley.  teaspoon flour. ½ ounces butter. ½ pint milk. yolk of one egg. cut the tips of the chestnuts (noticing carefully if any are worm-eaten), and boil for half an hour in sufficient water to cover; remove the shells and skins and fry a few minutes in the butter, stir in the flour and salt and fry again, then pour in the milk and parsley and stir five minutes, add the yolk of an egg and stir until it thickens, but do not allow it to boil. no.  .--savoury eggs on toast.  eggs.  tablespoon very fine bread crumbs.  teaspoon minced parsley. a little butter. ¼ teaspoon salt. ¼ teaspoon pepper. ½ teaspoon mixed herbs. buttered toast. have ready four well-greased saucers, break the eggs carefully, allowing the white of each egg to drop into a saucer, place the yolks together in a basin and beat them, then stir in the bread crumbs, parsley, herbs, salt and pepper. well butter four egg cups, fill them with the mixture and stand them in a flat saucepan containing sufficient hot water to reach within a quarter of an inch of the brims, (care must be taken that it does not enter them), and keep the water just below simmering point for about half an hour, or until the mixture has just set. prepare four rounds of hot buttered toast, place on these the whites, which should have been placed in the oven just long enough to set, turn out the contents of the egg cups on the top, and serve at once. no.  .--forcemeat.  teaspoons chopped parsley.  teaspoons mixed sweet herbs.  teaspoons grated lemon rind.  teaspoons pepper.  teaspoon salt. ½ teaspoon powdered mace.  ounces bread crumbs.  eggs.  ounces butter. mix all the dry ingredients thoroughly, then add the butter (which has been previously warmed) and the beaten eggs, and stir all well together. no.  .--forcemeat balls.  ounces bread crumbs.  teaspoons chopped parsley. ½ teaspoons mixed sweet herbs. ½ teaspoons grated lemon rind. ½ teaspoon pepper. ½ teaspoon salt.  egg.  ounce butter. ¼ teaspoon powdered mace.  ounce butter for frying. mix the dry ingredients thoroughly, then add the butter, and lastly the egg beaten. stir all well together, form into balls about the size of a large cherry, and fry in the butter until nicely brown. the above quantity will make sufficient balls for the brown soup no.  . no.  .--haricots on bread. ½ pint soaked haricot beans.  pint water.  tablespoons mashed potato.  dozen brussels sprouts.  onions. the yolks of eggs.  gill of rich sauce.  teaspoon salt.  small rounds of bread without crust. slice the onions and boil them with the beans in the water for one and a quarter hours, then add the salt and boil again without the saucepan lid, until the beans are dry. when quite dry rub them through a wire sieve, place the pulp in a small stewpan, add the yolks of eggs and the sauce, and stir over a gentle heat until the eggs thicken, but not boil, or they will curdle; then stir in the potato. butter the rounds of bread (which should be about two and a half inches in diameter) on both sides, lay in a baking tin, and spread the mixture very thickly on them. bake in a moderate oven for about ten minutes. then place a cooked sprout in the centre of each round, and replace in the oven for a few minutes to re-heat before serving. no.  .--savoury haricots on toast.  pint water. ½ pint soaked haricot beans.  tablespoon cream or milk.  teaspoon lemon juice. ¼ teaspoon salt. a very little grated nutmeg. a very little pepper. a little cooked spinach.  eggs.  rounds hot buttered toast. stew the haricot beans gently for three hours, rub through a wire sieve with a wooden spoon, add cream, salt, lemon juice, pepper and nutmeg, have ready four poached or baked eggs, four small rounds of buttered toast, and a little cooked and seasoned spinach. place a layer of the haricot cream on the toast (about a quarter of an inch thick), then a layer of spinach, stamp out the yolks of the eggs with a pastry cutter leaving a quarter of an inch border of white, and place one on the top of each round. this is a very pretty and tasty dish. no.  .--haricot beans with eggs.  tablespoons cooked haricot beans.  tablespoons liquor from ditto.  tablespoon mashed potatoes.  or eggs. salt and pepper to taste.  teaspoons worcester sauce.  teaspoon fine mixed herbs.  teaspoons browned bread crumbs. mix the beans (which should have been cooked according to no.  , omitting the potatoes), the liquor, potatoes and seasonings, except the herbs, well together, pour into a flat pie dish, break on the top as many eggs as are needed to cover the mixture, sprinkle over them the bread crumbs and herbs mixed, and bake until the eggs are set. no.  .--haricot beans garnished. ½ pint soaked haricot beans.  pint water.  flat teaspoon salt. ¼ teaspoon pepper.  ounce butter. ½ ounce flour.  carrot.  turnip.  onion. a sprig of parsley. a strip of lemon peel. a pinch of sweet herbs. a pinch of powdered mace. the juice of half a lemon. boil the beans as in no.  , and leave them to dry off as directed, but in a warm place and with a cloth over them. place the liquor which has been strained from them in a small stewpan, with the vegetables sliced very thin, the parsley, lemon peel, herbs, and pepper, and boil for half an hour. strain and thicken with the flour and half an ounce of the butter. toss the beans gently in the other half ounce of butter, to which has been added the mace and lemon juice. pile the beans in the centre of a hot dish, pour round them the gravy, garnish with cut lemon, parsley, and sippets of toast, and serve. no.  .--haricot mould (hot).  tablespoons sago.  tablespoons cooked haricot beans.  pint stock. ½ ounce butter. seasoning to taste. place the butter and stock in a stewpan, and if the stock be not already very highly flavoured, add seasonings, such as a slice of lemon, half a dozen peppercorns, a good teaspoon of curry powder, and a shalot, or if curry powder be not liked, half a teaspoonful of mixed herbs, or half a tablespoonful of worcester sauce may be substituted. boil altogether for fifteen minutes, then strain, return to the stewpan, add sago and beans and stir briskly until it becomes quite thick, turn into a greased mould, stand the mould in a tin or plate containing a little water, and bake for half an hour with a cover on. when set, allow it to cool slightly before turning out, then serve with a border of spinach or tasty greens (see no.  ); or it may be allowed to get quite cold, then cut in slices, and fried. no.  .--lentil cakes. a savoury. ¼ pound flour.  ounces butter. a pinch of salt. ¼ pound cooked lentils and vegetables mixed. frying oil. ½ teaspoon baking powder. mix the flour, butter, salt and baking powder well together, then work in the lentils and vegetables, which should have been previously minced. mix all thoroughly, and roll out about half an inch thick, stamp into rounds with a pastry cutter or any fancy shape, and fry in boiling oil until quite brown. this is a very good way of using up lentils and vegetables which have been used for making gravy. note.--these cakes are specially recommended to travellers. no.  .--savoury mixture.  ounce bread crumbs. ½ ounce parsley. ½ teaspoon grated lemon rind.  small shalot. the yolk of one egg. ½ teaspoon salt. ½ teaspoon pepper. ½ teaspoon curry powder. chop the shalot and parsley until very fine, mix well with the other dry ingredients, and then stir in the yolk of egg. no.  .--savoury mixture. another way.  tablespoons of bread crumbs.  tablespoons of chopped parsley.  shalots.  egg. ½ teaspoon pepper.  teaspoon salt. chop the shalots and mix with the other ingredients, adding the egg last, and stir all well together. no.  .--mushrooms à la française. ½ pound mushrooms.  shalots.  gill tomato sauce.  gill of good brown stock.  teaspoon chopped parsley.  tablespoon vinegar.  small lump of sugar. pepper and salt to taste.  potatoes.  jerusalem artichokes. a few drops of lemon juice.  ounce butter. chop the shalots very fine, and place them in a small stewpan with the vinegar and a shake of pepper, and simmer until the vinegar is reduced to half the quantity, then add tomato sauce (see no.  ), stock, sugar, and one or two chopped mushrooms. simmer for twenty minutes, add the parsley and lemon juice, and simmer again for five minutes without the lid. in the meantime, bake the mushrooms in the butter, and prepare the potatoes and artichokes as follows:--peel and cut them into straws about one inch long, and fry in boiling oil for about ten minutes, or until they turn a golden brown colour. place the mushrooms on a very hot dish, pour the sauce over them, scatter the fried straws on the top, and serve very quickly. no.  .--savoury pancakes.  eggs.  ounces flour. ½ pint milk. ½ teaspoon grated lemon rind. ¼ teaspoon salt. ¼ teaspoon mixed sweet herbs.  shalot, or small onion. a shake of pepper. butter for frying. place the flour, herbs, salt, lemon rind, pepper and shalot very finely minced together in a basin; in another basin have ready the eggs beaten and milk, pour this on to the flour, etc., stirring well with a wooden spoon, and continue stirring until thoroughly mixed and free from lumps. take a perfectly clean small frying-pan (one should be kept for this purpose), dissolve in it a small piece of butter, enough to grease the pan, pour in just sufficient batter to cover the bottom, shake the pan over a somewhat fierce heat, running a knife round the edges to loosen them. when brown on the under side, toss or turn over the pancake and brown on the other side, fold and lay on a hot dish. note.--this quantity of batter should make six pancakes. no.  .--green peas and carrots on toast.  or button carrots. ½ pint fresh green peas. a little more than a gill of white stock.  ounce butter.  ounce flour.  rounds of toasted bread. scrape and slice the carrots very thin and stew them in the butter until quite tender, stir in the flour, then add the peas (cooked); pour in the stock, and stir over the fire for ten or fifteen minutes. butter the toast, then spread the mixture on very thickly and serve hot. salt and pepper should be added to taste, and a sprig of mint may be used for flavouring if liked. no.  .--baked potatoes with sage and onion.  large potatoes.  onions.  teaspoons sage.  ounce bread crumbs.  ounces butter. ½ teaspoon each salt and pepper. peel the potatoes and cut them lengthways into slices about half an inch thick, place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the butter. in the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes. chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of butter, and spread the mixture thickly over the slices of potato, and bake for one and a half or two hours. apple sauce should be served with this dish and a rich gravy. no.  .--casserole of potatoes.  pound mashed potatoes.  tablespoons soaked lentils.  ounce butter. ½ ounce flour. ½ pint water.  shalot, or small onion.  egg.  hard-boiled ditto.  strip of lemon peel.  small lump of sugar.  teaspoons tomato sauce. ½ teaspoon salt. pepper to taste. boil the lentils, water, lemon-peel and half the butter gently for one hour. remove the lemon-peel and add the sugar, salt and shalot chopped, and boil for fifteen minutes. make a paste of the flour and the other half ounce of butter, place this in the stew and stir briskly while it boils for five minutes. then add the tomato sauce and the hard-boiled egg cut into the shape of dice. have ready the mashed potato prepared as follows:--place it on a small dish and shape into a ring or wall about two and a half inches high and half an inch thick, ornament the outside with a fork, brush over with egg, and brown in the oven. pour the stew into the hollow centre, and serve quickly. no.  .--potato and celery balls.  pound mashed potatoes.  middling-sized head of celery.  ounce butter or frying oil. ½ teaspoon salt. a little pepper. wash the celery well, cut into pieces and stew in just sufficient water to cover for half an hour, strain (the liquor may be used for flavouring soups or sauces), chop very fine, mix well with the potatoes, adding pepper and salt, roll into balls or cakes, and fry in butter or plunge into boiling oil until nicely brown. they should be rolled in egg and bread crumbs before frying in oil. no.  .--potatoes and eggs with celery sauce.  eggs.  potatoes.  peppercorns.  ounce butter.  ounce flour.  pinch of mace.  small head of celery.  small onion. ½ teaspoon salt.  pint water.  gill of milk. peel the potatoes, and let them simmer gently in a pint of water with the celery and onions sliced, the peppercorns, mace and salt, until the potatoes are quite tender, but not broken. boil the eggs until hard. slice the potatoes, taking care to obtain three nice even slices from each potato, lay these on a hot dish, shell the eggs, cut them in half, remove the ends so that they will stand, and place half an egg on each slice of potato; strain the sauce, add milk, thicken with butter and flour, and pour over the eggs. a little vinegar or ketchup may be poured over the slices of potato before placing the eggs, if liked, or chopped parsley may be added to the sauce. no.  .--fried potato with eggs. a nice breakfast dish.  thick slices of cold potato.  hard-boiled eggs.  ounce butter for frying.  gill of good sauce. a little parsley. fry the slices of potato until a nice brown, lay them on a hot dish, remove the ends of the hard-boiled eggs, and cut each egg into three slices, placing one on each piece of potato; sprinkle over them the chopped parsley and the sauce, which should be rather thick. serve quickly. note.--scald the parsley (before chopping) by throwing it into boiling salted water for a few minutes. no.  .--potato olives. potatoes. forcemeat no.  . frying oil. take some large, evenly-shaped potatoes, peel and wipe dry, slice them lengthways in pieces about one-eighth of an inch thick and lay in a clean cloth to thoroughly dry. place them in a frying basket, and fry in boiling oil until they begin to change colour, then place them on a piece of paper and put on one side to cool; place a thick layer of forcemeat between two slices of potato in the form of a sandwich, tie with white thread, and re-fry until the potato becomes a golden brown. remove the thread, and serve with sauces nos.  or . no.  .--potato pyramids.  parsnips. mashed potato.  gill of sauce no.  .  ounce butter. pepper and salt to taste. boil the parsnips whole until tender, but do not allow them to break, place on one side to cool, then cut three thick slices from the big end of each parsnip, and if not a good shape remove the edges with a round pastry cutter. fry in the butter until brown both sides, sprinkling over them a little salt and pepper; place in a very hot dish, and pile a little mountain of hot mashed potato on each round. the potato must be rather stiff so as to keep its shape, and should stand about three inches high, tapering towards the tops; pour over each a little of the sauce, and serve quickly. carrot, turnip, toast or fried bread may be used for the bases in place of parsnips. no.  .--stuffed potatoes.  good-sized potatoes.  button mushrooms.  hard-boiled eggs.  teaspoon salt.  teaspoon sweet herbs.  ounces butter.  tablespoon minced parsley.  tablespoon milk or cream.  tablespoons bread crumbs. ½ teaspoon pepper.  egg. wash the potatoes well and boil them gently in their skins for fifteen minutes, lift them carefully out and place on one side to cool. mix together all the ingredients for the stuffing, cut the potatoes carefully in half, scoop out the centres with a sharp pointed knife and fill the hollow places with the mixture. remove the skins, and brush over the divided parts of the potatoes with egg, join again and bind with thread if necessary, place in a baking tin with the butter, which has been previously melted, and bake in a hot oven twenty or thirty minutes. serve with white sauce nos.  or . no.  .--stuffed potatoes. another way.  medium-sized potatoes.  tablespoons fine bread crumbs.  teaspoons sage. ½ teaspoon salt. ½ teaspoon pepper.  onions.  tablespoon cooked rice.  egg.  ounce butter. proceed as in previous recipe, substituting this stuffing. take care to well brown the potatoes on both sides by turning them in the tin, and serve apple sauce as an accompaniment, also brown sauce no.  . no.  .--savoury rice balls. ½ pound cooked rice. ¼ pound mashed potatoes.  teaspoons parsley.  shalots. ¼ teaspoon salt. ½ teaspoon mixed herbs. a little pepper. ½ teaspoon grated lemon rind. egg and bread crumbs. chop the parsley and shalots, and mix well with the other ingredients, shape into small balls, roll in the egg and bread crumbs, and fry in boiling oil until they become a golden brown colour, which will be in about half a minute. no.  .--savoury rissoles.  ounces mashed potatoes.  ounces cooked greens of any kind.  ounces cooked semolina.  onion.  egg.  tablespoons of sauce superbe no.  .  tablespoon of worcester sauce. pepper and salt to taste. ½ ounce of butter. a little short pastry. mix the potatoes, greens, semolina, sauces, pepper and salt together, slice and fry the onion in the butter, and add to the mixture with half the beaten egg, and stir well again. a few fine bread crumbs may be added to give consistency if required. roll the pastry out rather thin, cut into four-inch squares. place about half a tablespoon of the mixture in the centre of each square, moisten the edges, and fold neatly over. brush over the tops with the remainder of the egg, and fry in boiling oil until they turn a light brown. no.  .--sage and onion patties. sage and onion stuffing. mashed potato. butter. well butter some small patty pans, nearly fill them with the stuffing, then pile up with very rich mashed potato. bake until nicely brown, turn out and serve quickly. these are very suitable for a supper dish. the addition of apple sauce and gravy will be found an improvement. no.  .--sausages. ½ pint soaked lentils. ½ pints water.  teaspoons sage.  teaspoon mixed herbs.  teaspoon salt.  teaspoon pepper. ½ teaspoon grated lemon rind. a little grated nutmeg. ½ ounce butter.  egg. ½ pound bread crumbs.  onions. egg and bread crumbs. frying oil. boil the lentils in the water for one and a half hours, then add the onions sliced and salt, and boil for half an hour longer; stir in the butter, herbs, pepper and lemon rind, and leave the lid of the saucepan off for a little while so that the lentils may dry. turn the mixture out on to a chopping board, chop it, add beaten egg and bread crumbs, form into nicely-shaped sausages, roll in the other egg and bread crumbs, and fry in boiling oil until a rich brown. serve them standing up round mashed potatoes. note.--mustard should be served with the above. no.  .--sausages in batter. batter no.  . sausage mixture no.  . well butter a baking tin, lay in as many sausages as are required (they should not be too close together), pour the batter round them, and bake about three quarters of an hour. note.--the sausages should not be fried before being cooked in the batter. forcemeat sausages will do equally well. no.  .--brussels sprouts sausages.  ounces cooked sprouts.  ounces mashed potatoes.  ounces bread crumbs.  ounce butter.  teaspoon sage. ½ teaspoon salt. ½ teaspoon pepper.  egg and bread crumbs. mix the vegetables, bread crumbs and flavouring well together, moisten with half the egg, form into sausages, roll in the other half of egg and bread crumbs, and fry in the one ounce of butter or boiling oil. no.  .--sausages with curry flavour.  dozen button mushrooms.  hard-boiled eggs.  tablespoons bread crumbs. ½ teaspoon curry powder. ¼ teaspoon salt. a little pepper.  beaten egg. mince finely the eggs and mushrooms, add curry powder, salt, pepper, and one tablespoonful of the bread crumbs (which should be very fine); bind altogether with half the beaten egg and shape into little sausages, roll them in the remainder of the egg and bread crumbs, and fry in boiling oil until brown (about half a minute). sufficient for two persons. no.  .--lentil and tomato sausages with piquante sauce.  pound soaked lentils.  tin tomatoes.  onion.  egg. ½ teaspoons salt. ½ teaspoon pepper. ¼ pound bread crumbs.  ounce each butter and flour. boil the lentils and onion sliced in the tomato juice (having previously strained away the pulp) for one and a half hours; add one teaspoonful of salt and a quarter of pepper; strain. when cool, take a quarter of a pound of the lentils, add the remainder of the seasoning and the tomato pulp, which must have been squeezed quite dry, chop all fine, add three ounces of bread crumbs and half a beaten egg. shape into little sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil. thicken the liquor which was strained off with the butter and flour, and serve separately. note.--the remaining lentils can be used in a variety of ways. no.  .--savoury sausages. ¼ pound cooked cabbage. ¼ pound mashed potatoes.  hard-boiled egg.  slices of beetroot.  teaspoons mint sauce.  ounce fine bread crumbs. ½ teaspoon salt. ½ teaspoon pepper.  egg and bread crumbs. mince the cabbage, boiled egg and beetroot very fine, mix with them the potatoes, bread crumbs, mint sauce, salt and pepper; stir well together, adding a teaspoonful of the beaten egg. shape into twelve sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil until a golden brown. serve piled on a hot dish, and garnish with parsley. peas, new potatoes, mint sauce and brown gravy should, when in season, be served with this dish. no.  .--semolina sausages.  ounces mashed potatoes.  ounces sprouts or cabbage.  ounces cooked semolina.  ounces bread crumbs.  teaspoons mixed herbs.  egg.  teaspoon salt. ½ teaspoon pepper. egg and bread crumbs. mix all thoroughly together, form into sausages, roll them in egg and bread crumbs, and fry in butter or boiling oil until a golden brown. serve piled on a dish with parsley as a garnish. no.  .--savoury semolina.  ounces semolina. ½ pint water.  small onion.  eggs. ½ teaspoon of salt. ½ teaspoon sweet herbs. ¼ teaspoon pepper.  ounce butter. place the semolina, water, chopped onion, pepper, herbs, salt, and half the butter in a small saucepan, and simmer for twenty minutes, stirring frequently. then stand the saucepan on one side for a few minutes to cool slightly. beat the eggs, add them to the mixture, stir well together, and pour into a baking dish or tin which has been greased with the remainder of the butter. bake half to three-quarters of an hour. may be eaten hot or cold, or is very nice cut into small pieces and fried in butter. no.  .--savoury semolina and cheese.  tablespoons semolina. ½ pint water.  eggs.  ounces grated cheese.  ounce butter.  small onion. ½ teaspoon salt. ¼ teaspoon pepper. ½ teaspoon mixed herbs. boil the semolina in the water for twenty minutes, stirring very frequently, then place on one side to cool. grate the cheese, mince the onion very fine, and add them, with the yolks of the eggs, pepper, salt, and herbs, to the semolina, and mix all well together. beat the whites of the eggs to a stiff froth, add them the last thing, taking care that all is well mixed, and pour into a pie dish in which one ounce of butter has been dissolved. bake in a moderate oven for about three quarters of an hour. no.  .--spanish onions stuffed.  large spanish onions.  ounce cooked vermicelli. ½ ounce bread crumbs. ¼ ounce oiled butter.  egg.  teaspoon cream or milk.  teaspoon chopped parsley.  teaspoon salt. ¼ teaspoon grated lemon rind. ¼ teaspoon mixed herbs. ¼ teaspoon pepper.  ounce butter for baking. boil the onions in salted water for half an hour, then remove the skins and scoop out the centres, chop these very fine and add to the other ingredients, including the egg, and stir well. fill the onions with this mixture, place them in a baking dish containing the ounce of butter, and bake three hours covered over. baste them occasionally. serve with the gravy. note.--rice, semolina, etc., may be used in place of the vermicelli. no.  .--spinach with peas and tomatoes.  pounds spinach. ½ pound shelled green peas.  onion. ½ pint tomato juice. a little pepper.  teaspoons salt.  ounce butter. ½ ounce flour. a little water. place the peas, the onion sliced, one teaspoonful of salt, and half a pint of water in a stewpan, and boil with the lid off until the peas are tender. have ready the tomato juice thickened with half ounce each of flour and butter, add to the peas and stir well. in the meantime, cook the spinach (which must have been well washed and picked) in a little water and the remainder of the salt. when tender, strain through a colander, well press out the water, turn the spinach on to a chopping-board, chop very fine, then place it into a stewpan containing half an ounce of butter and stir over a brisk fire for a few minutes, adding pepper to taste. turn the spinach on to a hot dish, pour over the peas, and serve with sippets of toast. no.  .--surprise balls.  ounces cooked greens of any kind.  ounces mashed potatoes.  egg.  or forcemeat balls. egg and bread crumbs. chop the greens thoroughly, and mix them with the mashed potatoes and egg; envelop each forcemeat ball with a thick layer of this mixture, roll in egg and bread crumbs, and fry in boiling oil until a nice brown. no.  .--toad-in-the-hole. ¼ pound cooked lentils. ¼ pound mashed potatoes.  teaspoon mixed herbs. half an egg. ½ teaspoon salt. ½ teaspoon pepper. ½ ounce butter. batter. chop the lentils, add potatoes, herbs, salt, pepper and egg, shape into six sausages, and fry in the butter until brown. make a batter, no.  , well grease a good-sized pie-dish, place the sausages in, pour the batter over, and bake in a moderate oven about thirty minutes. no.  .--tomatoes in batter. (plain.)  fresh tomatoes.  eggs.  teaspoons flour. ½ pint milk.  ounce butter.  teaspoon salt. ½ teaspoon pepper. scald and peel the tomatoes, and cut them in half (as one would split open a tea cake), and lay them cut side upwards in a baking tin which has been well greased with half an ounce of butter, sprinkle over them the pepper and salt, and place a small knob of butter on each half, pour in the batter, and bake in a hot oven for half an hour. no.  .--tomatoes in batter. (seasoned.)  large tomatoes. batter. forcemeat. proceed as in no.  , but in addition place on each half tomato a thick layer of forcemeat, or any kind of savoury mixture, of which various recipes will be found in these pages. no.  .--tomato and egg on toast.  eggs.  ounces tomato pulp.  ounce butter.  shalot. ½ teaspoon flour. ¾ teaspoon salt. ¼ teaspoon pepper. buttered toast. chop the tomato and shalot, then place them in a small stewpan with the butter, pepper and salt; simmer gently for about five minutes, stirring all the time with a wooden spoon; add the flour by degrees, and stir again until it thickens (about two minutes). have ready six baked or poached eggs, and six rounds of hot buttered toast; spread the tomato mixture on the toast, cover with the eggs, and serve quickly. no.  .--turnips with poached eggs.  bunch turnips.  quarts water.  tablespoon salt.  teaspoons chopped watercress. some browned breadcrumbs.  eggs. ½ ounces butter.  teaspoon white pepper. peel and quarter the turnips, and boil them in the salt and water until tender; strain and press the water well out, return them to the saucepan (which should be first rinsed and wiped), add butter, and beat them well with a strong fork over a gentle heat; add pepper, then turn into a flat pie dish, but do not quite fill it. break four eggs on the top, sprinkle over them the watercress and a little salt, also the bread crumbs and half ounce butter broken in small pieces, and bake until the eggs are set, but not hard. note.--an ornamental pie dish should be used, as it must go to table. no.  .--vegetable marrow with potato balls.  vegetable marrow.  or floury potatoes.  egg. ½ ounces butter. pepper and salt. peel the potatoes, boil until tender, strain, and dry them well. mash with a large fork, add pepper and salt to taste, half an ounce of butter and the yolk of egg, beat the white to a stiff froth and add last. form the potatoes into nice-shaped balls about the size of a small orange, and place them in a baking tin in which one ounce of butter has been dissolved, brush them over with a little of the butter, and brown in the oven. in the meantime, boil the vegetable marrow whole until tender (from half to three-quarters of an hour), when done, peel it, cut it into slices about one and a half inches thick, remove the seeds, lay the pieces in a dish, and place in the oven for a few minutes to dry off; then sprinkle a little pepper and salt over, and place a ball of potato in the centre of each piece of marrow. pour tomato or other sauce over, and serve. no.  .--vegetable marrow rings with tomato batter.  medium-sized vegetable marrow.  ounces tomato pulp.  egg.  tablespoon flour.  ounces butter.  gill milk. a little pepper and salt. peel the vegetable marrow, cut it into even rings about three-quarters of an inch thick, and remove the seeds neatly (this is best done by the aid of a pastry cutter). dissolve the butter in a baking tin, place the rings in, sprinkle a little salt on them, and bake in a hot oven for half an hour, then turn them over and bake another half hour. meanwhile prepare the batter as follows:--take half a pound of cooked tomato pulp, as dry as possible, and chop it well; add pepper and salt if not already seasoned. make a batter with the egg, flour and milk, add the tomato pulp, and stir all well together. when the rings of marrow have been cooking one hour, remove from the oven, fill up the centres with the batter, replace in the oven, and bake another half hour. tomato sauce no.  should be served with this dish, which can be specially recommended. no.  .--vegetable marrow stuffed.  medium-sized vegetable marrow.  ounces semolina.  pint water.  eggs.  onion.  teaspoon sweet herbs.  teaspoon salt.  teaspoon pepper.  ounces butter. after washing the marrow, cut off one end and scoop out all the seeds. place in a saucepan the butter, semolina, onion chopped fine, sweet herbs, salt, pepper, and water; boil for fifteen minutes, then stand on one side to cool slightly; add the eggs beaten up, stuff the marrow with the mixture, and tie on the end. grease a baking dish or tin with the remainder of the butter, and place in it the marrow. bake for two hours, or until quite tender, basting frequently and turning it occasionally. note.--a suitable sauce for this dish may be made by boiling the seeds in half a pint of water with a little salt, then strain and thicken with half ounce each of flour and butter. a sprig of mint may be used for flavouring. after dishing up the marrow, turn the sauce into the tin to brown, and pour through a strainer over the marrow. no.  .--vegetable marrow stuffed. another way.  medium-sized vegetable marrow.  ounces bread crumbs.  onions.  ounce butter. ½ teaspoon salt. ¼ teaspoon pepper. a little sage. slice and fry the onions in the butter until they are a nice brown, then chop them very fine, mix with the other ingredients, and proceed as already described in no.  . no.  .--vermicelli and cheese.  ounces vermicelli.  ounces grated cheese.  pint milk. ½ teaspoon salt.  egg. ½ ounce butter. stew the vermicelli in the milk for five minutes, stir in the grated cheese, and allow to cook for another five minutes; add salt, then take the stewpan off the fire. when slightly cooled, break the egg, drop the white into a basin, and the yolk into the stewpan. whip the white to a stiff froth, add to the mixture, and stir; pour into a buttered pie dish, and bake for about twenty minutes. soufflÉs no.  .--bread soufflé. as a sweet or a savoury.  eggs.  tablespoons bread crumbs. ½ ounce butter for dish.  teaspoons white sugar, or ½ teaspoon salt.  teaspoon mixed herbs. beat the eggs, yolks and whites separately, add the sugar or salt and herbs to the bread crumbs, and stir them well in, first with the yolks and then the whites, which should be beaten to a stiff froth. pour the mixture into a flat pie dish, well greased, and bake in a moderate oven from twenty to thirty minutes. turn out, and serve with white sauce sweetened or salted to taste. no.  .--cauliflower soufflé.  eggs.  ounces cooked cauliflower. ½ ounce butter for pie dish. ½ teaspoon salt. beat the eggs, the yolks and whites separately, the latter to a stiff froth. chop the cauliflower very fine, add salt, mix all together thoroughly, turn into a well greased flat pie dish, and bake in a quick oven for about twenty minutes. when done, remove from pie dish, and serve very quickly. no.  .--cauliflower and potato soufflé.  ounces mashed potatoes.  ounces of the white part of cauliflower. ½ ounce butter.  eggs. ½ teaspoon salt. ½ teaspoon pepper. ½ ounce butter. beat the eggs well, whites and yolks separately, then add the potatoes, the cauliflower chopped very fine, and the seasonings. stir all well together, then fill small patty pans (which have been well greased), and bake in a moderate oven for half an hour. a small knob of butter placed on the top will help to brown them, and any flavouring, such as chopped onion, parsley, or herbs, may be added if liked. no.  .--soufflé garnie. ½ pint white sauce.  tablespoons mashed potatoes.  ounces bread crumbs.  eggs. ½ ounce butter for dish.  teaspoon mixed herbs.  medium-sized onion.  teaspoon salt. ½ teaspoon pepper.  small carrot for garnish. mix together the sauce, potatoes, bread crumbs, herbs, onion chopped very fine, salt and pepper; add the yolks of eggs, and lastly the whites beaten to a stiff froth. have ready a flat pie dish well greased and ornamented with carrot, which has been boiled and cut in fancy shapes; pour in the mixture, and bake in a moderate oven for one hour. when done, turn out garnished side up, sprinkle over a few browned bread crumbs, and serve very quickly. no.  .--soufflés moulded.  ounces cooked brussels sprouts.  ounces mashed potato.  ounce boiled rice. ½ teaspoon pepper.  eggs.  teaspoon salt.  ounce butter. take the sprouts, potatoes, and rice, and chop them well, then place in a mortar together with the seasonings and pound thoroughly; beat up the eggs, yolks and whites separately, add them to the mixture; stir well, then half fill six dariole moulds, which have been greased with the ounce of butter. bake for three-quarters of an hour, turn out and serve. or they may be allowed to cool, then rolled in egg and bread crumbs, and fried in boiling oil a golden brown. serve sauce no.  with them. no.  .--haricot bean soufflé. ½ pound cooked haricot beans.  large onion.  teaspoon mixed herbs.  teaspoon salt. ½ ounce butter for dish.  tomato.  eggs.  ditto hard boiled. mince the haricot beans (which should be cold and thoroughly dry) very fine. boil the onion whole until tender, chop and mix with the beans, adding salt and herbs. prepare a flat pie dish by greasing it well with the butter, and decorate it with the tomato scalded, peeled, and cut in slices, and the hard boiled egg also cut in slices; sprinkle over these a little salt. then beat up the other three eggs, whites and yolks separately, the former to a stiff froth, thoroughly incorporate the haricot bean mixture with the beaten eggs, pour carefully into the pie dish so as not to disarrange the decorations, and bake in a moderate oven from half to three-quarters of an hour. turn out and serve quickly. note.--this makes a pretty dish if cooked in little moulds. no.  .--haricot soufflé with béchamel sauce. ½ pound soaked haricot beans.  tablespoon cream or milk. whites of eggs.  teaspoons of chopped parsley. ½ teaspoon salt. ½ teaspoon pepper.  pint water. sauce no.  . boil the beans for about two hours, or until they have absorbed all the water; rub them through a wire sieve, add the parsley, salt, pepper, cream and whites of eggs. mix together, place in a very well buttered pie dish, and bake in a moderate oven for half an hour. when cooked, turn the soufflé out on to a hot dish; pour the sauce over, and serve quickly. no.  .--haricot and spinach soufflé.  tablespoons finely-minced haricot beans.  tablespoons minced spinach.  eggs. pepper and salt. mix the haricot beans and spinach (which must have been previously cooked, seasoned, and minced) in a basin, add pepper and salt to taste. break the eggs, separating the yolks from the whites, beat first the yolks and add them to the mixture, then the whites, which must be beaten till a stiff froth; stir altogether, pour into a well-buttered pie dish, and bake from half to three-quarters of an hour. remove from pie dish before serving. tomato sauce no.  may be served with this dish. no.  .--lentil soufflé.  tablespoon cooked lentils.  shalot.  eggs. ¼ teaspoon salt. ¼ teaspoon pepper. mince very finely the lentils and shalot, add pepper and salt, beat the eggs and mix altogether; place in a well-buttered pie-dish, and bake about half an hour. turn out on to a very hot dish, and serve at once with lentil sauce nos.  or . no.  .--fresh green pea soufflé. ½ pint young peas shelled.  eggs. ¼ teaspoon salt. ½ pint water.  ounce butter. a sprig of mint. boil the peas in the water with half an ounce of butter, mint, and salt for about half an hour, leaving the saucepan uncovered; when done, remove the mint, and stand the saucepan on one side to cool a little. well grease a pie dish with the remainder of the butter, stir the yolks of eggs into the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes. no.  .--petites soufflé. ½ pound cooked sprouts. ½ pound mashed potatoes.  eggs.  tablespoon flour. ½ teaspoon each salt and pepper. ½ ounce butter. mix thoroughly the sprouts, potatoes, flour and seasonings, add the yolks of the eggs, beat the whites to a stiff froth, then add to the other ingredients, and stir all well together. grease some patty pans, fill with the mixture, and bake in a moderate oven for about twenty minutes. no.  .--tomato soufflé. ¾ pint tomato juice.  eggs.  shalot. ½ teaspoon salt. ½ teaspoon pepper. ½ ounce butter for dish. beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of butter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. turn out and serve quickly. curries. no.  .--curried beetroot and cucumber.  cucumber.  beetroot.  shalots. ½ pint water.  teaspoon curry powder.  tablespoons cooked haricot beans.  ounces butter.  teaspoon flour.  teaspoon salt. ½ teaspoon pepper. slice the cucumber, beetroot and shalots, and fry for ten minutes in the butter; add pepper, salt, curry powder and flour, mix well and add water. simmer for half an hour, stirring frequently. no.  .--curried eggs. hard-boiled eggs. curry sauce. boil as many eggs as are required, remove the shells, then with a very sharp knife cut them in half and remove a small portion of the white at each end, so that they will stand yolk upwards; pour over them a curry sauce, and serve hot. note.--this dish may be varied by placing a small round of fried bread, or a slice of fried potato, under each half of egg. no.  .--curried haricot beans. ½ pint soaked haricots.  onion.  carrot.  turnip.  teaspoon salt.  teaspoons curry powder.  quart water. juice of ½ lemon.  teaspoon worcester sauce. ½ ounces butter. ½ ounces flour. simmer the beans and vegetables sliced for two hours, add seasoning, thicken with the butter and flour, and serve with boiled rice. no.  .--curried haricot beans. another way.  pint sauce superbe.  onion sliced and fried.  teaspoons curry powder. the juice of half a lemon.  pound cooked haricot beans. cooked rice. place the sauce, curry powder, and lemon juice in a stewpan, and stir over the fire for ten minutes, then add the fried onion and beans, simmer another ten minutes, and serve with boiled rice. note.--this is a delicious curry. cooked lentils may be used in place of haricot beans. no.  .--curried lentils. ¼ pint soaked lentils.  pint water. ½ ounces butter.  small apple.  onion. a pinch of powdered mace.  teaspoon flour.  teaspoon salt.  peppercorns. ½ teaspoon white sugar.  teaspoon curry powder.  teaspoons vinegar. simmer the lentils with the peppercorns (tied up in a piece of muslin) and mace for one hour, add the salt, remove the peppercorns and strain. in the meantime slice the onion, mince the apple, and fry them together in the butter for ten minutes, place in a stewpan together with two tablespoons of the lentils, the sugar, flour and curry powder, mix well together, add the liquor of the lentils, and simmer for half an hour, stirring frequently; add the vinegar before serving. serve rice in a separate dish. no.  .--curried tomatoes.  tomatoes.  ounce of butter. ½ pint curry sauce. pepper and salt. slice the tomatoes without peeling them, and lay in a tin greased with half the butter; divide the rest of the butter into small pieces, and place a piece in the centre of each slice; sprinkle with pepper and salt, and bake for fifteen to twenty minutes. when done, place in a hot dish, pour over them the sauce, which should be rather thick, and serve. no.  .--curried turnips. turnips. butter. curry sauce. boiled rice peel and slice the turnips, and stamp or trim the slices so as to have them as even as possible; fry them a golden brown in a little butter, lay in a hot dish, pour over them the sauce (hot), make a border of the rice, and serve. note.--the rice may be omitted. vegetables. no.  .--artichokes with sauce royale.  pounds artichokes. ½ pint water. ¾ teaspoon salt.  pint sauce no.  . wash and peel the artichokes, and boil for twenty minutes in the salt and water. should any of the water then remain, leave lid off for a few minutes to allow it to evaporate. turn the artichokes into a hot vegetable dish and pour over them the sauce, which must have been thoroughly heated previously. no.  .--fried beetroot. (a breakfast dish.)  medium-sized beet.  ounces butter for frying.  teaspoon salt. ½ teaspoon pepper.  teaspoons flour.  tablespoons vinegar.  tablespoon water. peel the beetroot, and cut into slices about a quarter of an inch thick. dissolve the butter in a frying pan, place in the beetroot and fry for twenty minutes, sprinkling each slice on both sides with the pepper and salt. when done, arrange the slices on a hot dish. reset the frying pan on the fire, stir in the flour, thoroughly mixing it with the butter, and fry for a couple of minutes, stirring all the time, then pour in the water and vinegar, stir until quite smooth; pour over the beetroot and serve quickly. no.  .--brussels sprouts. sprouts. salted water. clean the sprouts _very thoroughly_, removing all the decayed and outside leaves, and when perfectly free from dirt and insects, place them in plenty of fast-boiling salted water, and boil for about twenty minutes, or until quite tender but not broken. keep the lid off all the time they are cooking, remove the scum as it rises, and be sure and use _no_ soda. when they are tender, have ready a colander with a cloth laid in it, lift the sprouts out with an egg slice, and lay them carefully on the cloth to drain, place about a dozen of the best shaped ones on a hot plate or dish, slide the remainder gently off the cloth on to a hot drainer in a vegetable dish, and arrange the reserved ones on the top. sprouts are often spoiled in the dishing up, but no vegetable looks and tastes nicer if properly cooked and served. no.  .--french beans.  pint tomato juice.  shalot.  pound cooked french beans. ½ teaspoon salt. a little pepper. thickening of flour and butter. slice the shalot, and stew it in the tomato juice for about half an hour. strain, add pepper and salt, and thicken the juice with the flour and butter. lay the french beans in, and thoroughly re-heat. note.--tinned beans may be used, when fresh ones are not obtainable. no.  .--a nice way of serving greens.  pounds greens. salted water.  ounce butter. boil the greens (scotch kale, broccoli tops, etc.) in the usual way. when quite tender, strain and press well, place on a board and chop very finely; dissolve the butter in a stewpan, place in the greens, add a little pepper and more salt if required, and stir briskly over the fire for two or three minutes. serve in a hot vegetable dish. no.  .--tasty greens.  eggs.  ounce butter. ½ pound cooked greens of any kind. salt and pepper to taste. dissolve the butter in a small stewpan, beat up the eggs, add them to the butter, and stir over the fire until the sauce thickens, but on no account allow it to boil; add the greens, which should be finely chopped (see no.  ), also seasoning if required, and continue stirring over a gentle heat for two or three minutes. no.  .--haricot beans.  pint soaked haricot beans.  pint water.  teaspoon salt.  ounce butter. boil the beans in the water for half an hour, add salt, and boil again gently for another half or three-quarters of an hour; strain away the liquor, and leave the beans in the colander to dry off. dissolve the butter in a stewpan, gently toss the beans in it, taking care not to break them, and serve. either chopped parsley, grated nutmeg, or lemon juice may be added to the butter, but the beans are extremely good quite plain. note.--they may also be served in the liquor. see general hints, page  . no.  .--mushrooms baked.  dozen mushrooms.  ounce butter.  tablespoonsful water. pepper and salt. peel the mushrooms, removing part of the stalks, and lay them (stalks upwards) in a flat baking tin or dish containing the water; place a small piece of the butter in the centre of each mushroom, pepper and salt them to taste; cover them, and bake in a moderate oven for twenty or thirty minutes. serve very hot. note.--great care must be taken that the mushrooms are quite free from insects before cooking. no.  .--green peas boiled.  pint shelled peas.  pint water. a sprig of mint.  ounce butter. ¼ teaspoon salt. wash the peas, and place them in a stewpan with the other ingredients, simmer with the lid off until they are quite tender, remove the mint and serve. the small quantity of liquor which remains will be found useful for flavouring sauces, stews, etc. note.--this way of cooking peas is greatly superior to that of putting them into a large quantity of water, as there is no waste and the entire flavour and nutriment of the vegetable are retained. no.  .--mashed potatoes. ½ dozen large potatoes.  ounce fresh butter.  tablespoons milk. ½ teaspoon salt. ¼ teaspoon pepper. wash and scrub the potatoes until perfectly free from dirt and mould, bake them, and when done prick with a fork to allow the steam to escape, then wipe with a cloth to remove any charred skin, etc. have ready a good-sized saucepan (enamelled for preference) in which the milk and butter have been heated, halve the potatoes and squeeze them into it, add salt and pepper (the latter should be omitted when being prepared for children), then with a cook's fork beat backwards and forwards, then round and round, until the whole mass is perfectly smooth and quite free from lumps. turn into a very hot vegetable dish, arrange in a pile and mark prettily with a fork or knife, then place in the oven for two or three minutes to re-heat. note.--potatoes prepared in this way constitute an ideal diet. all the valuable salts are retained instead of being thrown away in the water, as when peeled before cooking, whilst the butter and milk supply the fatty elements in which the potato is lacking. the colour also is good, which is not the case when they are _boiled_ in their skins, and the taste is delicious. no.  .--new potatoes fried.  very small new potatoes.  egg.  ounces bread crumbs. ¼ teaspoon salt. ¼ teaspoon pepper. a pinch each of powdered mace and sweet herbs. boil the potatoes twenty minutes, then drain and remove the skins. mix well together the salt, pepper, mace, sweet herbs, and bread crumbs. roll the potatoes first in the egg, then in the savoury bread crumbs, and fry in boiling oil until a golden brown. serve with sauce piquante no.  . no.  .--salsify.  dozen roots of salsify.  ounce butter. ½ ounce flour.  slice of lemon. ½ pint water.  gill of milk. ½ teaspoon salt. scrape the salsify, and throw it into cold water, cut into pieces about two inches long, and place in an enamelled stewpan with the water, milk, lemon, salt, and half an ounce of butter. boil one hour or until quite tender, remove the lemon, lift out the salsify and place in a warm vegetable dish, thicken the liquor with the other half ounce of butter and the flour, pour over the salsify and serve. no.  .--tomatoes.  dozen tomatoes. ½ ounces butter. ½ teaspoon salt. ¼ teaspoon pepper. scald the tomatoes by pouring boiling water over them, then place in cold water for half a minute. remove the skins, which will now come off quite easily, slice the tomatoes into about four pieces with a very sharp knife. have ready a stewpan in which the butter has been dissolved, place the tomatoes in it, add the seasoning, and stew gently for about twenty minutes, stirring frequently. note.--when strained, this constitutes a very choice sauce, and it may be slightly thickened. sauces. no.  .--sauce à la bonne femme.  tomatoes.  green apple.  leek.  ounces butter.  teaspoon lemon juice. ½ pint lentil or haricot bean stock. ½ teaspoon mixed herbs. salt and pepper to taste. dissolve the butter in a small stewpan, then place in the vegetables sliced, and fry for twenty minutes, but do not allow to burn; add stock, lemon juice, salt and pepper, and simmer for half an hour. strain before using. may be thickened if required. note.--this is a very suitable sauce for pouring over fried beans, lentils, potatoes, etc. no.  .--sauce à la petite cuisinière.  pint haricot beans.  quart water.  teaspoon salt.  teaspoons lemon juice. ½ ounce brown flour.  ounce butter.  sprig parsley. boil the beans and parsley for two hours, add salt, strain, thicken with the flour and butter well mixed, stir until it boils, add lemon juice. no.  .--apple sauce.  apples.  lumps of sugar.  pint water.  ounce fresh butter.  or cloves, according to taste. peel, core, and slice the apples; dissolve the sugar in the water, using an enamelled stewpan; place in the apples and cloves. simmer gently until the apples are quite tender. rub through a hair sieve with a wooden spoon, return to the stewpan, stir in the butter, and continue stirring until thoroughly incorporated, when it is ready for serving. no.  .--asparagus sauce.  heads of asparagus. ½ pint white sauce. pepper and salt to taste. spinach colouring. cut away the white portion of the asparagus, and tie the green into a bundle; boil in salted water for about thirty minutes or until tender, but not broken; then lift out, and place on a board and cut off the tips, rub the remainder through a hair sieve into the white sauce; then stir in the tips, also a few drops of spinach colouring, and it is ready for use. note.--when rubbing the asparagus through the sieve, it will be found that it adheres to the outer side, whence it must be removed with a spoon. no.  .--béchamel sauce.  shalot or small onion.  sprigs of parsley.  peppercorns.  pint milk.  ounce butter.  ounce flour.  bay leaf.  teaspoon sweet herbs. a very little mace. ½ teaspoon salt.  yolks of eggs. simmer the seasonings in the milk for three-quarters of an hour, strain, add the butter and flour, which have been previously mixed, stir until the sauce thickens, add the beaten yolks of eggs, and it is ready for use. care must be taken not to allow the sauce to boil after the eggs have been added. no.  .--curry sauce. ½ pint soaked lentils.  shalot or small onion.  small turnip.  teaspoon curry powder.  small carrot.  pint water. ½ teaspoon salt.  ounce each flour and butter. slice the vegetables and boil them with the lentils for one hour, add salt and strain; mix the flour, butter, and curry powder well on a plate, place in an enamelled saucepan, pour in the liquor, and stir until it boils. note.--this sauce is suitable for curried eggs, savoury rice balls, etc. no.  .--curry sauce. another way.  large onion.  ounces of butter. ½ ounce of flour. ½ pint water.  teaspoons of curry powder. salt to taste. slice and fry the onion in butter until nicely brown, then stir in the flour and curry powder, and mix all well together; add water and salt, and boil for ten or fifteen minutes, stirring very frequently. strain before serving. no.  .--curry sauce à brazil.  ounces brazil nuts.  ounces butter. ½ ounce brown flour.  ounces tomatoes.  teaspoon salt.  teaspoons curry powder. ½ pint brown stock.  onions sliced. shell the nuts and pound them in a mortar. fry the onions in one and a half ounces of butter until slightly brown; add the nuts, salt, curry powder, stock, and tomatoes sliced; simmer for one hour. strain and thicken with half an ounce each of butter and brown flour mixed. no.  .--german sauce. ½ pint sauce tournée no.  . the yolks of eggs. strain the yolks and add them to the sauce; stir carefully over a moderate heat until it simmers, but on no account must it boil or the eggs will curdle. when it thickens (about one minute) it is done. this is a very rich sauce. no.  .--haricot bean sauce.  pint soaked haricot beans. ½ pints water.  onion. ½ ounce each flour and butter. ¾ teaspoon salt. ½ teaspoon mixed herbs.  inch cinnamon.  dozen peppercorns. boil altogether for two hours (excepting salt, which must be added later), the seasonings being tied up in a little piece of muslin so as to be easily removed; strain and thicken with the paste of flour and butter, stirring over the fire until it boils. no.  .--lentil sauce. ½ pint soaked lentils. ½ pint water. ½ pint tomato juice.  onion.  teaspoon salt.  peppercorns. a pinch of mixed herbs. ½ ounce flour. ½ ounce butter. simmer the lentils with the peppercorns, herbs, and onion sliced, for about twenty minutes; add the tomato juice and salt; simmer for another twenty minutes. strain, and thicken with the flour and butter. no.  .--lentil sauce.  pint soaked lentils. ½ pints water.  small onion. ½ ounce flour. ¾ ounce butter. ½ teaspoon salt.  dozen peppercorns.  small blade of mace. place the lentils in a stewpan with the water and the onion (cut in four), peppercorns, and mace, tied up in a small piece of muslin. boil three-quarters of an hour, remove the flavourings, add salt, and simmer for another quarter of an hour. strain, rinse the stewpan, pour back the sauce, and thicken with the butter and flour. note.--the lentils should not be thrown away, but are just ready for converting into sausages, etc. no.  .--lentil sauce. ½ pints water. ½ pint soaked lentils.  carrots.  turnip.  onions.  tomatoes. ½ teaspoon salt.  ounce butter. ½ ounce flour. slice the vegetables, and boil with the lentils for two hours. strain and thicken with the flour and butter. no.  .--mint sauce.  tablespoons of chopped mint.  tablespoons of sugar (or a little less).  gill vinegar. wash and pick over the mint, which must be quite fresh, and chop it rather fine; then place in a mortar, add the sugar, and pound well together until thoroughly incorporated; stir in the vinegar, and pour into the sauce-boat or jar. note.--a covered receptacle should be used, and the sauce is improved by being made some hours before required. no.  .--parsley sauce.  tablespoon of parsley after chopping. ½ pint white sauce. take a handful of parsley; and after washing it tie in a bunch and throw into boiling salted water for two or three minutes, then well drain and chop very fine. have ready the sauce, stir in the parsley, and pour into a hot tureen. no.  .--sauce piquante.  ounce butter.  ounce flour.  gill water. pepper and salt to taste. melt the butter in a small saucepan, and when dissolved shake in the flour, stirring all the time until the paste is quite smooth; add a little salt and pepper, and then pour in gradually the water and vinegar; stir well until the sauce has boiled for a few minutes. it will then be quite ready. no.  .--sauce royale.  turnip.  carrot.  onion.  tomato. ½ ounce flour.  ounces butter.  pint water. ½ teaspoon salt. prepare the vegetables, slice them, and fry in an ounce of butter for five minutes; add water and salt, and simmer gently for one and a half hours. strain and thicken with one ounce of butter and the flour. no.  .--salad sauce. ½ pint soaked haricot beans.  onion.  ounce butter. ½ teaspoon salt.  tablespoon vinegar.  strip lemon peel. a tiny piece of mace.  pint water. ½ dozen peppercorns. dissolve the butter in a saucepan, then place in it the haricot beans, onion sliced, mace, lemon peel, peppercorns and water. boil two hours, rub through a sieve and allow to cool; then strain again to remove scum, add vinegar, and pour over salad. no.  .--salad sauce.  small onion.  slices of beetroot.  tablespoons of vinegar. ½ pint haricot bean stock.  ounce butter. ½ teaspoon worcester sauce. ¼ teaspoon mustard.  teaspoon lemon juice.  teaspoons browned flour. pepper and salt to taste. dissolve the butter in a small stewpan, place in the onion sliced and fry ten minutes; then add stock and beetroot, and simmer for twenty minutes; add the mustard, sauce, lemon juice, and flour, and simmer five minutes, stirring all the time; rub through a sieve, and when cold stir in the vinegar. this quantity is only sufficient for a small salad. no.  .--salad sauce.  pint tomato juice.  carrot.  turnip.  onion. a very small piece each of mace and cinnamon.  tablespoons cooked haricot beans.  tablespoons vinegar.  teaspoon salt. ¼ teaspoon pepper.  ounce butter. slice the vegetables and fry in the butter for ten minutes; then place in a stewpan with the tomato juice (tinned will answer the purpose), mace, cinnamon, salt and pepper. boil for half an hour, then place in the beans and simmer for twenty minutes; rub through a sieve, and when cold stir in the vinegar. it is then ready for use. no.  .--salad sauce. the yolks of two eggs.  gill of milk. ½ gill of vinegar. a large pinch of salt. the same of pepper. drop the yolks into a small enamelled stewpan, add the pepper and salt, and stir well with a wooden spoon; pour in the milk, which should be just at boiling point, then stir briskly over a gentle heat for about ten minutes, or until the sauce thickens, but it must on no account be allowed to boil, or it will curdle. when sufficiently thick, remove from the fire, stir in the vinegar, and stand on one side to get thoroughly cold. it is then ready for use. no.  .--sauce superbe.  large turnip.  large carrot.  large onion.  large tomato.  small stick of celery.  teaspoon salt.  tablespoons pearl barley.  ounces butter. ½ pints water. {   peppercorns. {   cloves. { a very little each of mace and cinnamon, tied in muslin. slice the vegetables, except the tomato, and fry in the butter until a nice brown; place in a stewpan together with the water, barley, salt and flavourings, and boil three-quarters of an hour. add tomato sliced, simmer half an hour, stirring frequently, and strain. if required for masking, thicken with one ounce each of brown flour and butter. note.--the vegetables and barley may be served as a stew, or used in various ways. no.  .--tomato sauce.  pound tomatoes.  carrot.  turnip.  onion. a few peppercorns. ¼ pint water. ½ teaspoon salt.  ounces butter.  ounce flour. scald and peel the tomatoes, and slice them (or half a pint of tinned tomato juice may be used); also slice the carrot, turnip and onion, and fry altogether in one and a half ounces of butter for ten minutes. add water, peppercorns and salt, and stew gently for half an hour. strain into a small enamelled saucepan, put in the flour and half an ounce of butter mixed together, and stir over a moderate heat until it boils. no.  .--tomato sauce. another way. ½ pint tomato juice.  small onion. ½ teaspoon salt.  peppercorns.  ounce flour.  ounce butter. slice the onion, and boil it in the tomato juice with the peppercorns and salt for one hour; strain. mix the flour and butter on a plate with a knife; when thoroughly incorporated, place in the tomato juice and stir until it boils. no.  .--tomato and haricot bean sauce.  pint soaked haricot beans.  onion. tomato liquor. the seeds of vegetable marrow, if handy, or any odd pieces of vegetable.  ounce flour.  ounce butter. ½ pints water. ¾ teaspoon salt. boil altogether for about two hours; strain, rubbing the beans through a sieve with a wooden spoon. add to this an equal quantity of cooked tomato liquor, which is already seasoned with butter, pepper and salt. thicken with the paste of flour and butter, stirring over the fire until it boils. be sure that the sauce is sufficiently seasoned before sending to table. no.  .--tomato sauce piquante. ½ pounds tomatoes.  middling-sized apples.  small onions. ½ gill vinegar.  gill water. pepper and salt to taste. slice the tomatoes, onions, and apples into a small stewpan, add water and vinegar and a little pepper and salt, simmer gently until tender, rub through a hair sieve, re-warm and serve. note.--should the liquor boil away too soon, a little more water may be added as required. no.  .--sauce tournée.  pint white stock. a large sprig of parsley.  button mushrooms chopped.  large onion. simmer altogether for half an hour, then strain very carefully. if desired very rich, a dessertspoonful of cream may be placed in the tureen and the sauce poured over gradually, stirring all the time. no.  .--vegetable sauce.  carrot.  onion.  turnip. a little celery.  ounce flour.  ounce butter. ½ pints water. ½ teaspoon salt. {   dozen peppercorns. {   inch stick of cinnamon. {   teaspoon mixed herbs. prepare the vegetables, cut them up in small pieces, place in a saucepan with the water, salt and flavourings, simmer for one hour; strain, replace in the saucepan, which should have been rinsed, and thicken with flour and butter, or if a little cold boiled rice is handy it may be substituted for the flour, and should be added with one ounce of butter to the sauce five minutes before it is strained. a teaspoonful of lemon juice added the last thing will give additional piquancy to the sauce. note.--this quantity will make about three-quarters of a pint of sauce. no.  .--white sauce.  ounce butter. ½ ounce flour. ¼ pint each milk and water. a pinch of salt. mix the flour and butter well together on a plate with a knife, place this paste in a small enamelled saucepan, add salt and milk, and stir over the fire until it is perfectly smooth and has boiled for one minute. it is then ready for use. no.  .--rich white sauce. ½ ounces butter. ½ ounce flour. yolk of one egg. ¼ pint each milk and water. a pinch of salt. prepare sauce same as no.  , and stand the saucepan on one side for ten minutes, then drop into it the yolk of an egg, and stir over a gentle heat for a few minutes, but on no account allow it to boil again, or the sauce will curdle. salads. no.  .--beetroot salad.  medium-sized beets. hard-boiled yolk of egg. tablespoon chopped watercress. pepper and salt to taste. sauce no.  . peel and slice the beets (about a quarter of an inch thick), and pile the slices in a glass dish or bowl, sprinkle with the watercress and yolk of egg rubbed through a wire sieve, and pour the sauce round the base. no.  .--cabbage salad.  nice cabbage, or sufficient young greens to make a dish. boil the cabbage in the usual way. when cooked, after thoroughly extracting all the water, stand on one side to get quite cold. place in a salad bowl or glass dish, and pour over it half a pint of salad sauce no.  . no.  .--carrot salad.  dozen young carrots. water.  teaspoon salt.  strip lemon peel. scrape the carrots and throw them into cold water; then place them in a saucepan with sufficient water to cover, with salt and lemon peel. boil half an hour or until tender, place them on a board, cut into thick slices, which place in salad sauce no.  ; gently toss them in this till each piece is covered with the sauce, then turn them into a dish or bowl, and garnish with sprigs of watercress. no.  .--cucumber salad.  medium-sized cucumber.  ounce butter. ¼ teaspoon salt. ¼ teaspoon pepper.  tablespoons water. a little grated nutmeg. sauce no.  . peel and slice the cucumber (about quarter inch thick), and if not very young remove the seeds, place the slices in a stewpan together with the water, butter, salt and nutmeg. simmer until tender, leaving the lid off so as to reduce the liquor. arrange the slices in a dish, taking care not to break them, sprinkle with the pepper, pour over the sauce, and do not serve until perfectly cold. no.  .--haricot bean salad. ½ pint soaked haricot beans.  pint of water.  ounce butter. ½ teaspoon salt. a little grated nutmeg. ½ pint sauce no.  . dissolve half an ounce of butter in a saucepan, place in the beans and water, and boil one and a half hours; add salt and boil another half hour. when done, strain (saving the liquor), and turn the beans into a basin containing half an ounce of oiled butter and the nutmeg. stir the beans about carefully, and then place them in a dish or salad bowl; pour the sauce over, and stand on one side to get thoroughly cold. no.  .--onion salad.  large spanish onions.  strip of lemon peel. ½ dozen peppercorns. sauce no.  . peel and quarter the onions, and boil them in salted water with the peppercorns and lemon peel. when quite tender, lift them out and place on one side to drain and get cold. when quite cold, place them in a dish or bowl, pour half the sauce over, and reserve the remainder to pour over just before sending to table. no.  .--potato salad.  good-sized cold potatoes.  tablespoon of chopped watercress. ½ pint sauce no.  . the potatoes may either be boiled in their skins or peeled; in the first way they will be the better flavoured and more nourishing, in the latter a better colour. they must be taken up carefully directly they are tender, and not allowed to break up at all. cut into slices about half an inch thick, stamp out into fancy shapes and arrange prettily in a small bowl or dish; sprinkle them with the watercress, which should have been thoroughly washed in salted and rinsed in fresh water; then pour over the sauce. this salad, which is generally much appreciated, will be found a very useful way of using up cold potatoes. no.  .--sea kale salad.  or heads of kale. sauce no.  . boil the kale until tender in salted water. when quite done, strain, and stand on one side to get cold. cut into pieces about one inch long, place in a dish or bowl, pour over half the sauce, and the remainder just before sending to table. no.  .--vegetable salad.  young carrots.  young potatoes.  shalot. ½ teaspoon salt.  tomatoes.  teaspoon minced watercress ½ pint water.  tablespoon vinegar. scrape the carrots and potatoes very clean, and stew them gently until tender in the vinegar, salt and water, but on no account must they be allowed to break. when done, take up carefully and place on a board to cool. scald the tomatoes by plunging them first into boiling water and then into cold; remove the skins and seeds and cut into small slices. when the vegetables are quite cold, cut them up into ornamental shapes, and arrange them with the tomatoes and shalot very finely minced in a salad bowl, pour over a mayonnaise sauce or salad sauce no.  , and sprinkle the watercress on the top. hard-boiled eggs may be added if liked. pies, puddings, etc. no.  .--alexandra pie.  pint soaked haricot beans.  carrot.  turnip.  onions. ½ pint liquor.  ounce butter. ½ pound mashed potatoes.  ounces bread crumbs.  egg.  teaspoon salt.  quart water. slice the carrot, turnip and onions, boil them with the beans one and a half hours, add salt and boil half an hour, strain, turn the beans and vegetables on to a large plate and place on one side to cool. dissolve the butter in a frying pan, and fry the beans and vegetables until slightly browned; turn into a pie dish, pour over the liquor which was strained off, place in the mashed potatoes, and lastly cover with the egg and bread crumbs well mixed. the white and yolk should be beaten separately. bake in a rather hot oven until a nice brown. no.  .--asparagus pudding.  heads of asparagus. ½ ounces flour.  ounces butter.  eggs.  tablespoon milk. ½ teaspoon salt. a little pepper. place the flour and butter in a basin and beat them thoroughly, then add the salt, pepper, milk, the eggs well beaten, and the tender green part of the asparagus cut very small; stir all well together, then pour into a well-buttered mould or basin, and steam for one and a half hours. turn out, and serve with asparagus sauce poured over. no.  .--baked batter.  ounces flour.  eggs. ½ pint milk.  ounce butter. a pinch of salt. place the flour and salt in a basin, beat up the eggs in another basin; add half the butter to the milk, and place in the oven for a few minutes to allow the butter to dissolve, then add the milk to the eggs and pour on to the flour, stir briskly with a wooden spoon, grease a baking tin or dish with the remainder of the butter, pour in the batter, and bake in a rather hot oven for half an hour. no.  .--whole meal biscuits.  ounces whole meal flour.  ounces white flour.  egg. ½ teaspoon baking powder. ½ ounces butter. ½ ounces sugar. ½ tablespoon golden syrup. mix the two flours, the butter, baking powder, and sugar well together on the paste-board; make a hole in the centre into which break the egg, and pour in the syrup, then mix with the hand until all be thoroughly incorporated. roll the paste very thin, stamp out the required size, prick over with a fork, and bake in a brisk oven until crisp. no.  .--cherry tartlets.  pound cherries. ¼ pound white sugar. ½ pint water. short paste. place the sugar and water in an enamelled stewpan over a gentle heat; remove the stalks, and place the cherries in this syrup; boil gently until tender, removing the scum as it rises. have ready one dozen little tartlet tins, line them with the paste, bake for ten minutes, then fill them with cherries and a little syrup, and finish baking. no.  .--chestnut cakes.  pound chestnuts.  eggs.  teaspoons castor sugar. ½ ounces butter. boil the chestnuts half an hour, strain, and after removing shells and skins, rub them through a wire sieve with a wooden spoon. mix the sugar and two ounces of the butter to a cream, add the chestnuts, flour and eggs well beaten, and stir all well together. take a tin greased with the remaining half ounce of butter, place the mixture in it in the shape of little hills, and bake in a moderate oven for twenty to thirty minutes; or the mixture may be spread over the tin in a thin layer, and when done stamped out into fancy shapes. no.  .--french plum pasties.  ounces whole meal flour.  ounces white flour.  ounces butter. a little water. stewed french plums.  egg. make a paste of the flour, butter, water, and half the egg; roll out rather thin; cut into four-inch squares, place a french plum, having removed the stone, in the centre of each square, moisten the edges with a little water, fold them over, brush over with the remainder of the beaten egg, and bake in a moderate oven for fifteen or twenty minutes. note.--they may be eaten either hot or cold, and will be found particularly suitable for travelling, etc. no.  .--potted haricot beans. (see potted lentils.) no.  .--lentil pudding.  tablespoon soaked lentils. ¼ pint water.  tablespoons soaked sago. ½ ounce butter.  turnip.  carrot.  shalot. ½ teaspoon salt. paste for crust no.  . slice the carrot and turnip, mince the shalot, and place them in a stewpan with the lentils, butter, and water; boil for about half an hour, add salt and sago, and stir for three minutes. line a small pudding basin with paste, pour in the mixture, cover with more paste, tie a floured cloth over, and boil for three hours. no.  .--potted lentils.  quart soaked lentils.  quart water.  ounces butter.  teaspoon salt. a pinch of sweet herbs.  cloves.  allspice.  peppercorns.  inch cinnamon stick. a piece of mace size of a shilling. dissolve the butter in a saucepan, then place in all the ingredients except the salt. remove the scum as it rises. boil one hour, add salt, boil again half an hour, then remove the lid and stir constantly for another half hour, or until the lentils are reduced to a thick pulp. rub through a wire sieve with a wooden spoon until only the husks remain. when quite cold, place in a dish or jar, and pour oiled butter over the top to exclude the air. it will keep good for some days. note.--the thick remaining in the sieve may be re-boiled for stock. no.  .--baked mushroom pudding. ½ pound haricot bean pulp.  or button mushrooms.  shalot.  teaspoons of worcester or other sauce.  eggs.  ounce butter. pepper and salt to taste. to obtain the pulp, rub about three-quarters of a pound of well-cooked beans through a wire sieve, add the mushrooms and shalot very finely minced, stir in the yolks of the eggs reserving the whites, add seasoning if required; grease a deep tin or pie dish with the butter, pour in the mixture, and bake for about half an hour, or until set. in the meantime beat the whites to a stiff froth, and after beating add the sauce, turn the pudding on to a hot dish, arrange the froth prettily over it, and return to the oven to set the egg. serve quickly. this pudding may be steamed instead of baked, but the whites of eggs will not then be required. no.  .--boiled mushroom pudding. mushrooms. pudding crust. butter a pudding basin, line it with paste, fill with mushrooms, add pepper and salt to taste (about one teaspoonful of salt and half of pepper to one dozen good sized mushrooms), adding gravy made by stewing the peel and stalks of the mushrooms for half an hour in sufficient water to cover them, and strained before using. cover with paste, flour a cloth and tie firmly over, and boil for three hours. no.  .--plain paste for puddings. ¾ pound flour.  ounces butter. rather less than ½ pint water. a pinch of salt.  teaspoon baking powder. pass the flour through a sieve on to a board, mix with it the salt and baking powder, and thoroughly rub in the butter. make a hole in the centre of the paste, pour in the water, stirring it into the paste at the same time with the other hand. when sufficiently moist to adhere in the shape of a ball, roll out to the required thickness. if cooked in a basin the pudding will require to boil for at least three hours; if in a cloth, less time will be found sufficient. no.  .--puff paste. ½ pound vienna flour.  ounces butter.  egg. ½ tea-cup cold water.  teaspoon lemon juice. place the flour in the middle of a paste-board, and lightly roll the butter in it, then divide the butter into two equal parts, and place one half on one side. chop the other half in the flour, then make a hole in the centre, in which place the lemon juice, the egg (whole), and the water; mix well together, and put in a cool place for about fifteen minutes. then roll it out half an inch thick. place the other half of the butter in the centre, fold over two sides of the paste, and roll out again; this latter counts as the first roll, and the paste must be rolled out five times in all, allowing an interval of ten minutes between each roll. the paste should then be left for at least two hours in a cool place with a damp cloth over it before being used. note.--in warm weather, the butter, egg, and water should be kept in a basin with ice for at least half an hour before using. no.  .--potato pie.  or potatoes, according to size. cooked haricot beans.  onion. about one tablespoon of chopped mint or parsley. puff or short paste. parboil the potatoes, slice and lay them in a pie-dish with the onion sliced, as many beans as are liked, and a few tablespoons of the liquor. sprinkle over the parsley or mint, cover with paste, and bake. no.  .--potato pudding.  or potatoes, according to size.  onion or shalot.  gill of milk.  hard boiled eggs.  teaspoon salt.  teaspoon mixed sweet herbs. paste for crust no.  . boil the potatoes, onion and egg separately for fifteen minutes, then slice and mix well together, sprinkling in the salt and herbs. line a middling sized pudding basin with paste, fill with the mixture, pour in the milk, cover with paste, wetting round the edges so that they join well, tie a cloth over, plunge it into a large saucepan half full of boiling water, and boil rather fast for three and a half hours. note.--a vegetable sauce should be served with the pudding. no.  .--boiled rice. for curries, etc. about ounces of rice. a pinch of salt. water. place the rice in a saucepan, cover with cold water and bring to the boil, then strain away the water and return the rice to the saucepan, add fresh cold water and the salt, and boil for fifteen minutes, then strain it through a colander again. stand the colander containing the rice on a plate, cover it with a cloth and place in a warm (not hot) oven for two hours. stir the rice occasionally with a fork. no.  .--summer pie. ½ peck green peas.  cabbage lettuce.  onion.  egg.  tablespoon chopped mint. ½ teaspoon salt. puff or short paste. shell the peas, and boil them in a little water with the salt and onion sliced. well wash the lettuce, shred it, place in a pie-dish, and when the peas are done, add them, including the liquor in which they have been boiled (if there be more liquor than the pie-dish will conveniently hold, it should be added after the pie is cooked). sprinkle the mint over the top, cover with paste in the usual way, brush over with the beaten egg, and bake in a rather hot oven for about three-quarters of an hour. no.  .--vermicelli and tomato pudding.  ounces cooked vermicelli.  ounces mashed potato.  shalots, or a small onion.  eggs.  teaspoon salt. ¼ teaspoon pepper.  tablespoons tomato juice.  ounce butter. boil the shalot or onion ten minutes, then mince finely and mix well with the vermicelli, potatoes, salt, pepper, tomato and yolks of eggs, beat the whites and add them last, then pour the mixture into a well-buttered pudding basin, and steam one and a half hours, or it may be baked. fruits. no.  .--purée of apples. very suitable for young children. ½ pint water.  lumps sugar.  apples. a little cinnamon or cloves. dissolve the sugar in the water, then add the cloves and apples (which should not be peeled). simmer for twenty or thirty minutes. then rub through a sieve with a wooden spoon. no.  .--stewed apples.  or apples, according to size.  pint water.  lumps sugar. a few cloves. dissolve the sugar in the water, peel and core the apples (but do not cut them), and place them with the cloves in the syrup, stew very gently for about ten minutes, then turn the apples and simmer for another ten minutes, or until they are tender, but not broken. when done, place them in a pretty dish, and fill the hollow part with jam or custard. reduce the syrup by boiling it over the fire for a few minutes with the lid off, strain over the apples, and allow to cool before serving. no.  .--apples stewed à la gloire.  or stewing apples. ½ pints of water. ½ pound loaf sugar.  dozen crystallized cherries.  bananas. {   strip of lemon peel. {   cloves. {   small stick of cinnamon tied in muslin. place the water, sugar, and flavourings in a large enamelled stewpan, and stand over a gentle heat until the sugar is dissolved. peel the apples, carefully remove the cores, leaving the apples whole; place them in the syrup, and simmer until perfectly tender, but not broken. when done, lift them out into a glass dish (which should have been previously warmed to prevent cracking), press them slightly with a spoon so as to make a smooth surface slightly raised in the centre, and stand them on one side to get cold. when the apples are cold, strain the syrup into a small stewpan, and reduce over a moderate heat for fifteen or twenty minutes. cut the bananas into quarter-inch slices, stamp out the seeds, and arrange the rings on the apple, placing a cherry in the middle of each ring. pour the syrup over the top, when, if it be sufficiently reduced, it will immediately set, and form a very ornamental as well as delicious dish. no.  .--stewed french plums.  pound french plums.  or lumps of sugar. water. wash the plums by placing them in a sieve or strainer and pouring hot water over them; then place them in a stewpan, cover with water, and boil very gently for half an hour; drop in the sugar and simmer for another half hour. when done, remove the lid and stand the stewpan on one side for the plums to cool. pile them in a glass dish, and pour the syrup over. no.  .--masked pears.  stewing pears. ¾ pint water.  egg.  tablespoons bread crumbs.  lumps sugar.  inch cinnamon stick. jam. ½ ounce butter. make a syrup of the sugar and water, peel and hollow the pears (which must remain whole), place them in the syrup, and stew gently one hour or until tender; lift them out very carefully on to a plate and allow to cool. fill them with jam, roll in egg and bread crumbs, place in a buttered dish, and bake for about twenty minutes. in the meantime, place the cinnamon in the syrup and boil until it is reduced, place the pears in a pretty dish, pour the syrup over them through a strainer, and allow to cool. no.  .--stewed pears.  dozen stewing pears.  quart water. ½ pound loaf sugar.  inches cinnamon stick. peel the pears carefully and remove the cores, but leave them whole. dissolve the sugar in the water, using an enamelled stewpan, place the pears in this and allow to simmer for two hours, keeping the lid on. remove the stewpan from the fire, and stand it on one side _without_ the lid until the pears are perfectly cold, then carefully lift them out (they should be a beautiful red colour) into a glass dish. strain the syrup into a small stewpan, boil over a good heat for about fifteen minutes (watching it carefully the latter portion), reduce to three tablespoons, pour over the pears, and allow to thoroughly cool before serving. no.  .--early rhubarb stewed.  or large sticks of rhubarb.  lumps sugar. ½ ounce butter.  gill milk. dissolve the sugar in the milk, then add the butter and rhubarb cut up. stew gently over a moderate heat until tender. no.  .--strawberries in syrup.  pound strawberries.  pound cherries. ½ pound loaf sugar.  pint water. pound the cherries in a mortar, crushing as many of the stones as possible. place them with the water and sugar in a stewpan, and boil one hour without the lid. strain the syrup into a small stewpan, and reduce until it commences to thicken, then place in the strawberries (first removing the stalks), and shake them so that they become coated with the syrup. lift them out into a glass dish, reduce the syrup again until it becomes quite thick, pour over the strawberries, and allow to get quite cold. index. (the numbers given refer to the recipes.) soups. artichoke. . asparagus. . brown. . carrot. . celery. . chestnut. . french bean. . green kale. . haricot bean. . lentil. . broth. . tea. . mulligatawny. . oatmeal. . onion. . parsnip. . pea. . dried green. . fresh. . potato. . rice. . sea kale. . semolina. . stock, brown. . white. . tomato. . turnip. . vegetable. . marrow. . vermicelli. . stews. brighton. . carrot. . cucumber. . cucumber and beetroot. . with sauce piquante. . braized, with tomato sauce. . mushrooms. . potato. . baked. . pea, fresh green. . and lettuce. . and potato. . haricot bean. , , . ragoût. . and green pea. . irish. . lentil, with forcemeat cutlets. . rice. . spanish onion. . tennis. . tomato ragoût. . vegetable, rich baked. . ragoût. . marrow. . fritters, etc. almond, savoury. . batter. . brazil rissoles. . egg and tomato. . golden marbles. . haricot bean croquettes. . kromskies. . mushroom croquettes. . potato. . savoury. . queen. . semolina, sweet. . vermicelli and cheese. , . savouries. asparagus and egg on toast. . batter, rolled, stuffed with forcemeat. . boiled. . cheese mixture. . chestnuts, with maitre d'hotel sauce. . eggs on toast. . forcemeat. . balls. . haricot beans on bread. . on toast. . with eggs. . garnished. . mould. . lentil cakes. . mixture. , . mushrooms à la française. . pancakes. . peas, green, and carrots on toast. . potato, baked, with sage and onion. . casserole of. . and celery balls. . and eggs with celery sauce. . fried with eggs. . olives. . pyramids. . stuffed. , . rice balls. . rissoles. . sage and onion patties. . sausages. . in batter. . brussels sprout. . curry flavour. . lentil and tomato. . savoury. . semolina. . semolina. . and cheese. . spanish onions stuffed. . spinach with peas and tomatoes. . surprise balls. . toad-in-the-hole. . tomatoes in batter, plain. . in batter, seasoned. . and eggs on toast. . turnips with poached eggs. . vegetable marrow with potato balls. . marrow rings with tomato batter. . marrow stuffed. , . vermicelli and cheese. . soufflés. bread. . cauliflower. . cauliflower and potato. . garnie. . moulded. . haricot bean. . with béchamel sauce. . and spinach. . lentil. . pea, fresh green. . petites. . tomato. . curries. beetroot and cucumber. . eggs. . haricot beans. , . lentils. . tomatoes. . turnips. . vegetables. artichokes with sauce royale. . beetroot, fried. . brussels sprouts. . french beans. . greens, a nice way. . tasty. . haricot beans. . mushrooms, baked. . peas, green. . potatoes, mashed. . new, fried. . salsify. . tomatoes. . sauces. À la bonne femme. . À la petite cuisinière. . apple. . asparagus. . béchamel. . curry. , . à brazil. . german. . haricot bean. . lentil. , , . mint. . parsley. . piquante. . royale. . salad. , , , . superbe. . tomato. , . and haricot bean. . piquante. . tournée. . vegetable. . white. . rich. . salads. beetroot. . cabbage. . carrot. . cucumber. . haricot bean. . onion. . potato. . sea kale. . vegetable. . pies, puddings, etc. alexandra pie. . asparagus pudding. . batter, baked. . biscuits, whole meal. . cherry tartlets. . chestnut cakes. . french plum pasties. . haricot beans, potted. . lentil pudding. . lentils, potted. . mushroom pudding, baked. . boiled. . paste, plain. . puff. . potato pie. . pudding. . rice, boiled, plain. . summer pie. . vermicelli and tomato pudding. . fruits. apples, purée of. . stewed. . stewed à la gloire. . french plums. . pears, masked. . stewed. . rhubarb, early, stewed. . strawberries in syrup. . chiswick press:--c. whittingham and co., tooks court, chancery lane. [ transcriber's note: the following is a list of corrections made to the original. the first line is the original line, the second the corrected one. no.  --green pea and lettuce stew. no.  .--green pea and lettuce stew. together all the ingredients for the stuffing, cut the pototoes together all the ingredients for the stuffing, cut the potatoes  teapoons sage. [in no.  ]  teaspoons sage. note.--rice, semolina. etc., may be used in place of the vermicelli. note.--rice, semolina, etc., may be used in place of the vermicelli.  tablespoons minced spinach  tablespoons minced spinach. no.  --curried haricot beans. no.  .--curried haricot beans. note--the rice may be omitted. note.--the rice may be omitted. hour, strain, add pepper and salt, and thicken the juice with the flour hour. strain, add pepper and salt, and thicken the juice with the flour no  .--curry sauce. no.  .--curry sauce. hard-boiled yoke of egg. hard-boiled yolk of egg. ] michigan state university libraries note: project gutenberg also has an html version of this file which includes the original illustrations. see -h.htm or -h.zip: (http://www.gutenberg.net/ / / / / / -h/ -h.htm) or (http://www.gutenberg.net/ / / / / / -h.zip) images of the original pages are available through the michigan state university libraries. see http://digital.lib.msu.edu/projects/cookbooks/books/sciencekitchen/scie.pdf science in the kitchen. a scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes. by mrs. e. e. kellogg, a.m. superintendent of the sanitarium school of cookery and of the bay view assembly school of cookery, and chairman of the world's fair committee on food supplies, for michigan preface. the interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the united states. while those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery. a little less than ten years ago the sanitarium at battle creek mich., established an experimental kitchen and a school of cookery under the supervision of mrs. dr. kellogg, since which time, researches in the various lines of cookery and dietetics have been in constant progress in the experimental kitchen, and regular sessions of the school of cookery have been held. the school has gradually gained in popularity, and the demand for instruction has become so great that classes are in session during almost the entire year. during this time, mrs. kellogg has had constant oversight of the cuisine of both the sanitarium and the sanitarium hospital, preparing bills of fare for the general and diet tables, and supplying constantly new methods and original recipes to meet the changing and growing demands of an institution numbering always from to inmates. these large opportunities for observation, research, and experience, have gradually developed a system of cookery, the leading features of which are so entirely novel and so much in advance of the methods heretofore in use, that it may be justly styled, _a new system of cookery_. it is a singular and lamentable fact, the evil consequences of which are wide-spread, that the preparation of food, although involving both chemical and physical processes, has been less advanced by the results of modern researches and discoveries in chemistry and physics, than any other department of human industry. iron mining, glass-making, even the homely art of brick-making, and many of the operations of the farm and the dairy, have been advantageously modified by the results of the fruitful labors of modern scientific investigators. but the art of cookery is at least a century behind in the march of scientific progress. the mistress of the kitchen is still groping her way amid the uncertainties of mediæval methods, and daily bemoaning the sad results of the "rule of thumb." the chemistry of cookery is as little known to the average housewife as were the results of modern chemistry to the old alchemists; and the attempt to make wholesome, palatable, and nourishing food by the methods commonly employed, is rarely more successful than that of those misguided alchemists in transmuting lead and copper into silver and gold. the new cookery brings order from out the confusion of mixtures and messes, often incongruence and incompatible, which surrounds the average cook, by the elucidation of the principles which govern the operations of the kitchen, with the same certainty with which the law of gravity rules the planets. those who have made themselves familiar with mrs. kellogg's system of cookery, invariably express themselves as trebly astonished: first, at the simplicity of the methods employed; secondly, at the marvelous results both as regards palatableness, wholesomeness, and attractiveness; thirdly, that it had never occurred to them "to do this way before." this system does not consist simply of a rehash of what is found in every cook book, but of new methods, which are the result of the application of the scientific principles of chemistry and physics to the preparation of food in such a manner as to make it the most nourishing, the most digestible, and the most inviting to the eye and to the palate. those who have tested the results of mrs. kellogg's system of cookery at the sanitarium tables, or in their own homes through the instruction of her pupils, have been most enthusiastic in their expressions of satisfaction and commendation. hundreds of original recipes which have appeared in her department in _good health_, "science in the household", have been copied into other journals, and are also quite largely represented in the pages of several cook books which have appeared within the last few years. the great success which attended the cooking school in connection with the bay view assembly (the michigan chautauqua), as well as the uniform success which has met the efforts of many of the graduates of the sanitarium school of cookery who have undertaken to introduce the new system through the means of cooking classes in various parts of the united states, has created a demand for a fuller knowledge of the system. this volume is the outgrowth of the practical and experimental work, and the popular demand above referred to. its preparation has occupied the entire leisure time of the author during the last five or six years. no pains or expense has been spared to render the work authoritative on all questions upon which it treats, and in presenting it to the public, the publishers feel the utmost confidence that the work will meet the highest expectations of those who have waited impatiently for its appearance during the months which have elapsed since its preparation was first announced. publishers. table of contents. foods properties of food food elements uses of food elements proper combinations of food proper proportion of food elements condiments relation of condiments to intemperance variety in food table topics. the digestion of foods the digestive organs the digestion of a mouthful of bread salivary digestion stomach digestion intestinal digestion other uses of the digestive fluids absorption liver digestion time required for digestion dr. beaumont's table made from experiments on alexis st. martin hygiene of digestion hasty eating drinking freely at meals eating between meals simplicity in diet eating when tired eating too much how much food is enough excess of certain food elements deficiency of certain food elements food combinations table topics. cookery evils of bad cookery the principles of scientific cookery fuels making fires care of fires methods of cooking roasting broiling or grilling baking the oven thermometer boiling the boiling point of water how to raise the boiling point of water action of hot and cold water upon foods steaming stewing frying evaporation adding foods to boiling liquids measuring comparative table of weights and measures mixing the material stirring beating kneading temperature cooking utensils porcelain ware granite ware galvanized iron ware tests for lead adulterated tin table topics. the household workshop description of a convenient kitchen the kitchen furniture cupboards a convenient kitchen table the kitchen sink drainpipes stoves and ranges oil and gas stoves the "aladdin cooker" kitchen utensils the tin closet the dish closet the pantry the storeroom the refrigerator the water supply test for pure water filters cellars kitchen conveniences the steam cooker the vegetable press-the lemon drill the handy waiter the wall cabinet the percolater holder kneading table dish-towel rack kitchen brushes vegetable brush table topics. the grains, or cereals, and their preparation general properties of grains cooking of grains the double boiler table showing amount of liquid, and time required for cooking different grains grains for breakfast-grains an economical food wheat description of a grain of wheat preparation and cooking _recipes_: pearl wheat cracked wheat rolled wheat boiled wheat wheat with raisins wheat with fresh fruit molded wheat finer mill products of wheat _recipes_: farina farina with fig sauce farina with fresh fruit molded farina graham grits graham mush graham mush no. graham mush no. graham mush with dates plum porridge graham apple mush granola mush granola fruit mush granola peach mush bran jelly the oat, description of oatmeal brose budrum flummery preparation and cooking of oats _recipes_: oatmeal mush oatmeal fruit mush oatmeal blancmange oatmeal blancmange no. jellied oatmeal mixed mush rolled oats oatmeal with apple oatmeal porridge barley, description of gofio scotch milled or pot barley pearl barley suggestions for cooking barley _recipes_: baked barley pearl barley with raisins pearl barley with lemon sauce rice, description of rice paddy preparation and cooking of rice _recipes_: steamed rice boiled rice rice with fig sauce orange rice rice with raisins rice with peaches browned rice rye, description of rye meal rye flour _recipes_: rolled rye rye mush maize, or indian corn, description of suggestions for cooking corn _recipes_: corn meal mush corn meal mush with fruit corn meal cubes browned mush samp cerealine flakes hulled corn coarse hominy fine hominy or grits popped corn macaroni, description of semolina spaghetti vermicelli to select macaroni to prepare and cook macaroni _recipes_: homemade macaroni boiled macaroni macaroni with cream sauce macaroni with tomato sauce macaroni baked with granola eggs and macaroni table topics. breadstuffs and bread-making the origin of bread chestnut bread peanut bread breadstuffs qualities necessary for good bread superiority of bread over meat graham flour wheat meal whole-wheat or entire wheat flour how to select flour to keep flour deleterious adulterations of flour tests for adulterated flour chemistry of bread-making bread made light by fermentation the process of fermentation fermentative agents yeast homemade yeasts how to keep yeast bitter yeast tests for yeast starting the bread proportion of materials needed utensils when to set the sponge temperature for bread-making how to set the sponge lightness of the bread kneading the dough how to manipulate the dough in kneading how many times shall bread be kneaded dryness of the surface size of loaves proper temperature of the oven how to test the heat of an oven care of bread after baking best method of keeping bread test of good fermented bread whole-wheat and graham breads toast steamed bread liquid yeast _recipes_: raw potato yeast raw potato yeast no. hop yeast boiled potato yeast boiled potato yeast no. fermented breads _recipes_: milk bread with white flour vienna bread water bread fruit roll fruit loaf potato bread pulled bread whole-wheat bread whole-wheat bread no. miss b's one-rising bread potato bread with whole-wheat flour rye bread graham bread graham bread no. graham bread no. raised biscuit rolls imperial rolls french rolls crescents parker house rolls braids brown bread date bread fruit loaf with graham and whole-wheat flour raised corn bread corn cake oatmeal bread milk yeast bread graham salt rising bread unfermented breads passover cakes tortillas evils of chemical bread raising rochelle salts in baking powders general directions gem irons perforated sheet-iron pan for rolls unfermented batter breads unfermented dough breads _recipes_: whole-wheat puffs whole-wheat puffs no. whole-wheat puffs no. graham puffs graham puffs no. currant puffs graham gems crusts rye puffs rye puffs no. rye gems blueberry gems hominy gems sally lunn gems corn puffs corn puffs no. corn puffs no corn puffs no. corn dodgers corn dodgers no. cream corn cakes hoe cakes oatmeal gems snow gems pop overs granola gems bean gems breakfast rolls sticks cream graham rolls corn mush rolls fruit rolls cream mush rolls beaten biscuit cream crisps cream crisps no. graham crisps oatmeal crisps graham crackers fruit crackers table topics. fruits: chemical constituents of value as nutrients structure of fruits the jelly-producing principle digestibility of fruits unripe fruits table of fruit analysis ripe fruit and digestive disorders over-ripe and decayed fruits dangerous bacteria on unwashed fruit free use of fruit lessens desire for alcoholic stimulants beneficial use of fruits in disease apples the pear the quince the peach the plum the prune the apricot the cherry the olive; its cultivation and preservation the date, description and uses of the orange the lemon the sweet lemon or bergamot the citron the lime the grape-fruit the pomegranate, its antiquity the grape zante currants the gooseberry the currant the whortleberry the blueberry the cranberry the strawberry the raspberry the blackberry the mulberry the melon the fig, its antiquity and cultivation the banana banana meal the pineapple fresh fruit for the table selection of fruit for the table directions for serving fruits apples bananas cherries currants goosberries grapes melons oranges peaches and pears peaches and cream pineapples plums pressed figs raspberries, blackberries, dewberries, blueberries and whortlberries frosted fruit keeping fresh fruit directions for packing, handling, and keeping fruits _recipes_: to keep grapes to keep lemons and oranges to keep cranberries cooked fruit general suggestions for cooking fruit _recipes_: baked apples citron apples lemon apples baked pears baked quince pippins and quince baked apple sauce baked apple sauce no. apples stewed whole steamed apples compote of apples apple compote no. stewed pears stewed apple sauce boiled apples with syrup stewed apples stewed crab apples sweet apple sauce with condensed apple juice apples with raisins apples with apricots peaches, pears, cherries, berries, and other small fruits baked apples baked pears baked peaches cranberries cranberries with raisins cranberries with sweet apples oranges and apples stewed raisins dried apples dried apples with other dried fruit dried apricots and peaches evaporated peach sauce dried pears small fruits prunes prune marmalade canning fruit selection of cans how to test and sterilize cans selection of fruit directions for preparing fruit cooking fruit for canning storing of canned fruit mold on canned fruit opening of canned fruit rules for selecting canned fruit _recipes_: to can strawberries to can raspberries, blackberries and other small fruit to can gooseberries to can peaches to can pears to can plums to can cherries to can mixed fruit quinces and apples plums with sweet apples to can grapes to can crab apples to can apples to can pineapples fruit jellies _recipes_: apple jelly apple jelly without sugar berry and currant jellies cherry jelly crab apple jelly cranberry jelly grape jelly orange jelly peach jelly quince jelly plum jelly fruit in jelly fruit juices, value of how to prepare fruit juices _recipes:_ grape juice or unfermented wine grape juice no. another method fruit syrup currant syrup orange syrup lemon syrup lemon syrup no blackberry syrup fruit ices nuts composition and nutritive value of the almond almond bread the brazil nut the cocoanut, its uses in tropical countries the chestnut chestnut flour the acorn the hazel nut the filbert the cobnut the walnut the butternut the hickory nut the pecan the peanut or ground nut _recipes:_ to blanch almonds boiled chestnuts mashed chestnuts baked chestnuts to keep nuts fresh table topics. the legumes composition and nutritive value legumes as a substitute for animal food legumin, or vegetable casein chinese cheese legumes the "pulse" of scripture diet of the pyramid builders digestibility of legumes a fourteenth century recipe the green legumes suggestions for cooking slow cooking preferable soaking the dry seeds effects of hard water upon the legumes temperature of water for cooking amount of water required addition of salt to legumes peas, description of buying votes with peas a commemorative dinner peas bainocks peas sausages peas pudding time required for cooking _recipes:_ stewed split peas peas puree mashed peas peas cakes dried green peas beans, description of mention of beans in scripture beans in mythology time required for digestion method of cooking experiment of an english cook parboiling beans time required to cook _recipes:_ baked beans boiled beans beans boiled in a bag scalloped beans stewed beans mashed beans stewed lima beans succotash pulp succotash lentils, description of use of lentils by the ancients lentil meal preparation for cooking _recipes:_ lentil puree lentils mashed with beans lentil gravy with rice table topics. vegetables composition and nutritive value of vegetables exclusive diet of vegetables not desirable to select vegetables poison in potato sprouts stale vegetables a cause of illness keeping vegetables to freshen withered vegetables storing winter vegetables preparation and cooking to clean vegetables for cooking methods of cooking time required for cooking various vegetables irish potato, description of the chemistry of cooking digestibility of the potato new potatoes preparation and cooking _recipes_: potatoes boiled in "jackets" boiled potatoes without skins steamed potatoes roasted potatoes baked potatoes stuffed potatoes stuffed potatoes no. mashed potatoes new potatoes cracked potatoes creamed potatoes scalloped potatoes stewed potatoes potatoes stewed with celery potato snow balls potato cakes potato cakes with egg potato puffs browned potatoes ornamental potatoes broiled potatoes warmed-over potatoes vegetable hash the sweet potato, description of preparation and cooking _recipes_: baked sweet potatoes baked sweet potatoes no boiled sweet potatoes steamed sweet potatoes browned sweet potatoes mashed sweet potatoes potato hash roasted sweet potatoes turnips, description of preparation and cooking _recipes_: boiled turnips baked turnips creamed turnips chopped turnips mashed turnips scalloped turnips steamed turnips stewed turnips turnips in juice turnips with cream sauce parsnips, description of preparation and cooking _recipes_: baked parsnips baked parsnips no. boiled parsnips browned parsnips creamed parsnips mashed parsnips parsnips with cream sauce parsnips with egg sauce parsnips with potatoes stewed parsnips stewed parsnips with celery carrots, description of preparation and cooking _recipes_: boiled carrots carrots with egg sauce stewed carrots beets, description of preparation and cooking _recipes_: baked beets baked beets no. beets and potatoes beet hash beet greens beet salad or chopped beets beet salad no boiled beets stewed beets cabbage, description of preparation and cooking _recipes_: baked cabbage boiled cabbage cabbage and tomatoes cabbage and celery cabbage hash chopped cabbage or cabbage salad mashed cabbage stewed cabbage cauliflower and broccoli, description of preparation and cooking _recipes_: boiled cauliflower browned cauliflower cauliflower with egg sauce with tomato sauce stewed cauliflower scalloped cauliflower spinach, description of preparation and cooking celery to keep celery fresh _recipes_: celery salad stewed celery stewed celery no. celery with tomato sauce celery and potato hash asparagus, description of preparation and cooking _recipes_: asparagus and peas asparagus points asparagus on toast asparagus with cream sauce asparagus with egg sauce stewed asparagus sea-kale, description of lettuce and radish, description of _recipes:_ lettuce radishes cymling description preparation and cooking _recipes:_ mashed squash squash with egg sauce stewed squash winter squash preparation and cooking time required for cooking _recipes_: baked squash steamed squash the pumpkin, description of _recipes_: baked pumpkin stewed pumpkin dried pumpkin tomato, description of preparation and cooking _recipes_: baked tomatoes baked tomatoes no. scalloped tomatoes stewed corn and tomatoes tomato gravy tomato salad tomato salad no. broiled tomatoes tomato pudding stewed tomatoes tomato with okra egg plant, description of nutritive value _recipes_: scalloped egg plant baked egg plant cucumber, description of digestibility preparation and cooking salsify or vegetable oyster, description of preparation and cooking _recipes_: scalloped vegetable oysters stewed vegetable oysters green corn, peas, and beans, description of general suggestions for selecting and cooking _recipes for corn_: baked corn baked corn no. boiled green corn stewed corn pulp corn cakes corn pudding roasted green corn stewed green corn summer succotash dried corn _recipe for peas_: stewed peas _recipes for beans_: lima beans shelled beans string beans canning vegetables _recipes_: canned corn canned corn and tomatoes canned peas canned tomatoes canned tomatoes no. string beans canned pumpkin and squash table topics. soups value of soup as an article of diet superiority of soups made from grain and legumes economical value of such soups digestibility of soups cooking of material for soups use of a colander in preparing soups quantity of salt required flavoring soups seasoning of soup chinese soup strainer whole grains, macaroni, shredded vegetables, etc., for soups milk in the preparation of soups consistency of soups preparation of soups from left-over fragments croutons _recipes_: asparagus soup baked bean soup bean and corn soup bean and hominy soup bean and potato soup bean and tomato soup black bean soup black bean soup no. bran stock brown soup canned green pea soup canned corn soup carrot soup celery soup chestnut soup combination soup combination soup no. another another cream pea soup cream barley soup green corn soup green pea soup green bean soup kornlet soup kornlet and tomato soup lentil soup lentil and parsnip soup lima bean soup macaroni soup oatmeal soup parsnip soup parsnip soup no. pea and tomato soup plain rice soup potato and rice soup potato soup potato and vermicelli soup sago and potato soup scotch broth split pea soup sweet potato soup swiss potato soup swiss lentil soup tomato and macaroni soup tomato cream soup tomato and okra soup tomato soup with vermicelli vegetable oyster soup vegetable soup vegetable soup no. vegetable soup no. vegetable soup no. velvet soup vermicelli soup no. white celery soup table topics. breakfast dishes importance of a good breakfast requirements for a good breakfast pernicious custom of using fried and indigestible foods for breakfast use of salted foods an auxiliary to the drink habit the ideal breakfast use of fruit for breakfast grains for breakfast an appetizing dish preparation of zwieback preparation of toast _recipes_: apple toast apricot toast asparagus toast banana toast berry toast berry toast no. celery toast cream toast cream toast with poached egg cherry toast gravy toast dry toast with hot cream grape toast lentil toast prune toast peach toast snowflake toast tomato toast vegetable oyster toast _miscellaneous breakfast dishes:_ brewis blackberry mush dry granola frumenty macaroni with raisins macaroni with kornlet peach mush rice with lemon table topics. desserts appropriate and healthful desserts objections to the use of desserts the simplest dessert general suggestions importance of good material preparation of dried fruit for dessert molded desserts _suggestions for flavoring:_ to prepare almond paste cocoanut flavor orange and lemon flavor to color sugar fruit desserts _recipes:_ apple dessert apple meringue dessert. apple rose cream apple snow baked apples with cream baked sweet apple dessert bananas in syrup baked bananas fresh fruit compote grape apples peach cream prune dessert desserts made of fruit with grains, bread, etc. _recipes:_ apple sandwich apple sandwich no. baked apple pudding barley fruit pudding barley fig pudding blackberry cornstarch pudding cocoanut and cornstarch blancmange cornstarch blancmange cornstarch with raisins cornstarch with apples cornstarch fruit mold cornstarch fruit mold no. cracked wheat pudding cracked wheat pudding no. farina blancmange farina fruit mold fruit pudding jam pudding plain fruit pudding or brown betty prune pudding rice meringue rice snowball rice fruit dessert rice dumpling rice cream pudding rice pudding with raisins red rice mold rice and fruit dessert rice and tapioca pudding rice flour mold rice and stewed apple dessert rice and strawberry dessert stewed fruit pudding strawberry minute pudding sweet apple pudding whortleberry pudding desserts with tapioca, sago, manioca, and sea moss _recipes_: apple tapioca apple tapioca no. banana dessert blackberry tapioca cherry pudding fruit tapioca molded tapioca with fruit pineapple tapioca prune and tapioca pudding tapioca and fig pudding peach tapioca tapioca jelly apple sago pudding red sago mold sago fruit pudding sago pudding manioca with fruit raspberry manioca mold sea moss blancmange desserts made with gelatin gelatine an excellent culture medium dangers in the use of gelatine quantity to be used _recipes_: apples in jelly apple shape banana dessert clear dessert fruit foam dessert fruit shape gelatine custard layer-pudding lemon jelly jelly with fruit orange dessert; oranges in jelly orange jelly snow pudding desserts with crusts _recipes_: apple tart gooseberry tart cherry tart strawberry and other fruit shortcakes banana shortcake lemon shortcake berry shortcake with prepared cream cream raised pie baked apple loaf custard puddings importance of slow cooking best utensils for cooking custard desserts in cups to stir beaten eggs into heated milk to flavor custards and custard puddings _recipes_: apple custard apple custard no. apple custard no. apple cornstarch custard apple and bread custard almond cornstarch pudding almond cream apple charlotte banana custard boiled custard boiled custard bread pudding bread and fruit custard bread custard pudding bread and fig pudding bread and apricot pudding caramel custard carrot pudding cocoanut cornstarch pudding cocoanut custard cocoanut rice custard corn meal pudding corn meal pudding no. corn meal and fig pudding cornstarch meringue cracked wheat pudding cup custard farina custard farina pudding floating island fruit custard graham grits pudding ground rice pudding lemon pudding lemon cornstarch pudding lemon cornstarch pudding no. macaroni pudding molded rice or snowballs orange float orange custard orange pudding peach meringue picnic pudding plain cornstarch pudding plain custard prune pudding prune whip rice apple custard pudding rice custard pudding rice snow rice snow with jelly rice with eggs snow pudding steamed custard strawberry charlotte pop corn pudding sago custard pudding sago and fruit custard pudding snowball custard tapioca custard tapioca pudding vermicelli pudding white custard white custard no. steamed pudding precautions to be observed in steaming puddings _recipes:_ batter pudding bread and fruit custard date pudding rice balls steamed bread custard steamed fig pudding pastry and cake deleterious effects from the use of reasons for indigestibility general directions for making pies _recipes_ paste for pies corn meal crust granola crust paste for tart shells cream filling grape tart lemon filling tapioca filling apple custard pie banana pie bread pie carrot pie cocoanut pie cocoanut pie no. cream pie cranberry pie dried apple pie dried apple pie with raisins dried apricot pie farina pie fruit pie grape jelly pie jelly custard pie lemon pie lemon meringue custard one crust peach pie orange pie peach custard pie prune pie pumpkin pie pumpkin pie no. pumpkin pie without eggs simple custard pie squash pie squash pie without eggs sweet apple custard pie sweet potato pie cake general suggestions for preparation of cake made light with yeast cake made light with air _recipes:_ apple cake cocoanut custard cake cream cake delicate cup cake fig layer cake fruit jelly cake gold and silver cake icing for cakes orange cake fruit cake loaf cake pineapple cake plain buns sponge cake sugar crisps variety cake table topics. gravies and sauces importance of proper preparation accuracy of measurement proportion of material necessary the double boiler for cooking gravies flavoring of gravies for vegetables gravies and sauces for vegetables _recipes:_ brown sauce cream and white sauce celery sauce egg sauce pease gravy tomato gravy tomato cream gravy sauces for desserts and puddings _recipes:_ almond sauce caramel sauce cocoanut sauce cream sauce cranberry pudding sauce custard sauce egg sauce egg sauce no. foamy sauce fruit cream fruit sauce fruit sauce no. lemon pudding sauce mock cream molasses sauce orange sauce peach sauce plain pudding sauce red sauce rose cream sago sauce whipped cream sauce table topics. beverages large quantities of fluid prejudicial to digestion wholesome beverages the cup that cheers but not inebriates harmful substances contained in tea theine tannin use of tea a cause of sleeplessness and nervous disorders tea a stimulant tea not a food coffee, cocoa, and chocolate caffein adulteration of tea and coffee substitutes for tea and coffee _recipes:_ beet coffee caramel coffee caramel coffee no. caramel coffee no. caramel coffee no. mrs. t's caramel coffee parched grain coffee wheat, oats, and barley coffee _recipes for cold beverages:_ blackberry beverage fruit beverage fruit beverage no. fruit cordial grape beverage lemonade mixed lemonade oatmeal drink orangeade pineapple beverage pineapple lemonade pink lemonade sherbet tisane table topics. milk, cream, and butter milk, chemical composition of proportion of food elements microscopic examination of milk casein casein coagulated by the introduction of acid spontaneous coagulation or souring of milk adulteration of milk quality of milk influenced by the food of the animal diseased milk kinds of milk to be avoided distribution of germs by milk proper utensils for keeping milk where to keep milk dr. dougall's experiments on the absorbent properties of milk washing of milk dishes treatment of milk for cream rising temperature at which cream rises best importance of sterilizing milk to sterilize milk for immediate use to sterilize milk to keep condensed milk cream, composition of changes produced by churning skimmed milk, composition of buttermilk, composition of digestibility of cream sterilized cream care of milk for producing cream homemade creamery butter, the composition of rancid butter tests of good butter flavor and color of butter artificial butter test for oleomargarine butter in ancient times butter making best conditions for the rising of cream upon what the keeping qualities of butter depend cheese tyrotoxicon _recipes_: hot milk devonshire or clotted cream cottage cheese cottage cheese from buttermilk cottage cheese from sour milk french butter shaken milk emulsified butter table topics. eggs eggs a concentrated food composition of the egg how to choose eggs quality of eggs varied by the food of the fowl stale eggs test for eggs how to keep eggs to beat eggs albumen susceptible to temperature left-over eggs _recipes_: eggs in shell eggs in sunshine eggs poached in tomatoes eggs in cream poached or dropped eggs poached eggs with cream sauce quickly prepared eggs scrambled eggs steamed eggs whirled eggs omelets _recipes_: plain omelets foam omelets fancy omelets soft omelets table topics. meats character of meat nutritive value excrementitious elements flesh food a stimulant diseased meats jewish customs in regard to meat trichina tapeworm and other parasites meat unnecessary for health the excessive use of meat tending to develop the animal propensities objections to its use pork calves' brains and other viscera meat pies scallops pates comparative nutritious value variation and flavor composition and digestibility selection of meats preservation of meats jerked beef pemmican preparation and cooking of meat frozen beef best methods of cooking boiling stewing steaming roasting broiling beef, economy and adaptability in selection of _recipes_: broiled beef cold meat stew pan-broiled steak pan-broiled steak no. roast beef smothered beef vegetables with stewed beef stewed beef mutton cause of strong flavor of _recipes_: boiled leg of mutton broiled chops pot roast lamb roast mutton stewed mutton stewed mutton chop stewed mutton chop no. veal and lamb poultry and game to dress poultry and birds to truss a fowl or bird to stuff a fowl or bird _recipes_: birds baked in sweet potatoes boiled fowl broiled birds broiled fowl corn and chicken pigeons quails and partridges roast chicken roast turkey smothered chicken steamed chicken stewed chicken fish, two classes of difference in nutritive value flavor and wholesomeness poison fish parasites in fish fish as a brain food salted fish shellfish (oysters, clams, lobsters, crabs) not possessed of high nutritive value natural scavengers poisonous mussels how to select and prepare fish frozen fish methods of cooking _recipes_: baked fish broiled fish meat soup preparation of stock selection of material for stock quantity of materials needed uses of scraps extracting the juice temperature of the water to be used correct proportion of water time required for cooking straining the stock to remove the fat simple stock or broth compound stock or double broth to clarify soup stock _recipes_: asparagus soup barley rice sago or tapioca soup caramel for coloring soup brown julienne soup tomato soup white soup vermicelli or macaroni soup puree with chicken tapioca cream soup table topics. food for the sick need of care in the preparation of food for the sick what constitutes proper food for the sick knowledge of dietetics an important factor in the education of every woman no special dishes for all cases hot buttered toast and rich jellies objectionable the simplest food the best scrupulous neatness in serving important to coax a capricious appetite a "purple" dinner a "yellow" dinner to facilitate the serving of hot foods cooking utensils gruel long-continued cooking needed use of the double boiler in the cooking of gruels gruel strainer _recipes_: arrowroot gruel barley gruel egg gruel egg gruel no. farina gruel flour gruel gluten gruel gluten gruel no. gluten cream gluten meal gruel graham gruel graham grits gruel gruel of prepared flour indian meal gruel lemon oatmeal gruel milk oatmeal gruel milk porridge oatmeal gruel oatmeal gruel no. oatmeal gruel no. peptonized' gluten gruel raisin gruel rice water preparations of milk milk diet advantages of quantity of milk needed digestibility of milk _recipes_: albumenized milk hot milk junket, or curded milk koumiss milk and lime water peptonized milk for infants beef tea, broths, etc. nutritive value testimony of dr. austin flint _recipes_: beef extract beef juice beef tea beef tea and eggs beef broth and oatmeal bottled beef tea chicken broth mutton broth vegetable broth vegetable broth no. mixed vegetable broth _recipes for panada_: broth panada chicken panada egg panada milk panada raisin panada grains for the sick _recipes_: gluten mush tomato gluten tomato gluten no. meats for the sick importance of simple preparation _recipes_: broiled steak chicken chicken jelly minced chicken mutton chop minced steak scraped steak eggs for the sick _recipes_: floated egg gluten meal custard gluten custard steamed eggs soft custard raw egg white of egg white of egg and milk refreshing drinks and delicacies for the sick nature's delicacies how to serve fruit juices _recipes_: acorn coffee almond milk apple beverage apple beverage no. apple toast water baked milk barley lemonade barley and fruit drinks barley milk cranberry drink currantade crust coffee egg cream egg cream no. egg cream no. egg lemonade flaxseed coffee gum arabic water hot water hot lemonade irish moss lemonade orangeade plain lemonade slippery elm tea toast water tamarind water bread _recipes_; diabetic biscuit diabetic biscuit no. gluten meal gems jellies and other desserts for the side _recipes_: arrowroot jelly arrowroot blancmange currant jelly iceland moss jelly iceland moss blancmange orange whey white custard table topics. food for the aged and the very young requisites of food for the aged stimulating diet not necessary flesh food unsuitable bill of fare quantity of food for the aged heavy meals a tax upon digestion cornaro's testimony diet for the young causes of mortality among young children best artificial food use of sterilized milk. difference between cows' milk and human milk common method of preparing cows' milk artificial human milk artificial human milk no. artificial human milk no. peptonized milk mucilaginous food excellent in gastro-enteritis preparation of food for infants time required for digestion of artificial food quantity of food for infants rules for finding the amount of food needed table for the feeding of infants interval between feeding intervals for feeding at different ages manner of feeding artificial foods danger from unclean utensils diet of older children an abundance of nitrogenous material important flesh food unnecessary experiments of dr. camman testimony of dr. clouston candy and similar sweets eating between meals education of the appetite inherited appetites and tendencies table topics. fragments and left-over foods preserving and utilizing the left-over fragments precautions to be observed uses of stale bread to insure perfect preservation of fragments preparation of zwieback and croutons left-over grains left-over vegetables left-over meats left-over milk table topics. the art of dining pleasant accessories essential the dining room neatness an essential care of the dining room furnishings of the dining room table talk a pleasant custom table manners suggestions for table etiquette the table its appearance and appointments the table an educator in the household a well ordered table an incentive to good manners ostentation not necessary setting the table the sub-cover napkins the center piece arrangement of dishes "dishing up" setting the table over night warming the dishes the service of meals a capital idea fruit as the first course at breakfast to keep the food hot a employed general suggestions for waiters suggestions concerning dinner parties proper form of invitation arrangement and adornment of table a pleasing custom the _menu_ card service for a company dinner etiquette of dinner parties table topics. after mealtime clearing the table washing the dishes _papier-maché_ tubs ammonia, uses of clean dishes not evolved from dirty dishwater washing all dishes of one kind together washing milk dishes uses of the dish mop cleaning of grain boilers and mush kettles washing of tin dishes to clean iron ware to wash wooden ware care of steel knives and forks draining the dishes dishcloths and towels to make a dish mop the care of glass and silver to keep table cutlery from rusting to wash trays and japanned ware care of the table linen to remove stains to dry table linen to iron table linen washing colored table linen the garbage table topics. a year's breakfasts and dinners a perplexing problem requisites for a well arranged _menu_ suggestions for preparing bills of fare table of food analyses fifty-two weeks' breakfasts and dinners average cost analysis of various bills of fare table topics. a batch of dinners holiday dinners holiday feasting holiday dinners opposed to temperance thanksgiving _menus_ holiday _menus_ picnic dinners the lunch basket, provision for fruit sandwiches egg sandwiches picnic biscuit fig wafers suitable beverages school lunches deficiency of food material in the ordinary school lunch why the after dinner session of school drags wearily simple lunches desirable suggestions for putting up the lunch creamy rice neatness and daintiness essential the lunch basket sabbath dinners a needed reform feasting on the sabbath, deleterious results of simple meals for the sabbath a sabbath bill of fare table topics. list of illustrations. the alimentary canal an oven thermometer convenient kitchen table a double boiler compartment sink for dish-washing open compartment sink for dish-washing closed the steam cooker vegetable press lemon drill the handy waiter wall cabinet percolater holder kneading table dish towel rack vegetable brush a double boiler sectional view of wheat kernel measuring cups bread pan mexican women making tortillas stone metate gem irons perforated sheet iron pan for rolls making unfermented bread canning utensils bain marie chinese soup strainer creamery oriental butter making arrangements for straining stock gruel strainer extension strainer wire dishcloth a picnic dinner introduction. no one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of its being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life's difficulties, and to fulfill the purpose of existence in the best and truest manner. the brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made of the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value. far too many meals partake of the characteristics of the one described in the story told of a clergyman who, when requested to ask a blessing upon a dinner consisting of bread, hot and tinged with saleratus, meat fried to a crisp, potatoes swimming in grease, mince pie, preserves, and pickles, demurred on the ground that the dinner was "not worth a blessing." he might with equal propriety have added, "and not worth eating." the subject of diet and its relation to human welfare, is one deserving of the most careful consideration. it should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate growth, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles selected as to make them both appetizing and healthful. it is an unfortunate fact that even among experienced housekeepers the scientific principles which govern the proper preparation of food, are but little understood, and much unwholesome cookery is the result. the mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to "poor material," "bad luck," and various other subterfuges to which cooks ignorance of scientific principles. the common method of blindly following recipes, with no knowledge of "the reason why," can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable. cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. cause and effect follow each other as certainly in the preparation of food as in other things; and with a knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. there is no department of human activity where applied science offers greater advantages than in that of cookery, and in our presentation of the subjects treated in the following pages, we have endeavored, so far as consistent with the scope of this work, to give special prominence to the scientific principles involved in the successful production of wholesome articles of food. we trust our readers will find these principles so plainly elucidated and the subject so interesting, that they will be stimulated to undertake for themselves further study and research in this most important branch of household science. we have aimed also to give special precedence of space to those most important foods, the legumes, and grains and their products, which in the majority of cook books are given but little consideration or are even left out altogether, believing that our readers will be more interested in learning the many palatable ways in which these especially nutritious and inexpensive foods may be prepared, than in a reiteration of such dishes as usually make up the bulk of the average cook book. for reasons stated elsewhere (in the chapter on milk, cream, and butter), we have in the preparation of all recipes made use of cream in place of other fats; but lest there be some who may suppose because cream occupies so frequent a place in the recipes, and because of their inability to obtain that article, the recipes are therefore not adapted to their use, we wish to state that a large proportion of the recipes in which it is mentioned as seasoning, or for dressing, will be found to be very palatable with the cream omitted, or by the use of its place of some one of the many substitutes recommended. we ought also to mention in this connection, that wherever cream is recommended, unless otherwise designated, the quality used in the preparation of the recipes is that of single or twelve hour cream sufficiently diluted with milk, so that one fourth of each quart of milk is reckoned as cream. if a richer quality than this be used, the quantity should be diminished in proportion; otherwise, by the excess of fat, a wholesome food may become a rich, unhealthful dish. in conclusion, the author desires to state that no recipe has been admitted to this work which has not been thoroughly tested by repeated trials, by far the larger share of such being original, either in the combination of the materials used, the method employed, or both materials and method. care has been taken not to cumber the work with useless and indifferent recipes. it is believed that every recipe will be found valuable, and that the variety offered is sufficiently ample, so that under the most differing circumstances, all may be well served. we trust therefore that those who undertake to use the work as a guide in their culinary practice, will not consider any given recipe a failure because success does not attend their first efforts. perseverance and a careful study of the directions given, will assuredly bring success to all who possess the natural or acquired qualities essential for the practice of that most useful of the arts,--"healthful cookery." ella e. kellogg. _battle creek, april , ._ foods the purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. this renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. the great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished. the food elements.--the various elements found in food are the following: starch, sugar, fats, albumen, mineral substances, indigestible substances. the digestible food elements are often grouped, according to their chemical composition, into three classes; _vis._, carbonaceous, nitrogenous, and inorganic. the carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements. _starch_ is only found in vegetable foods; all grains, most vegetables, and some fruits, contain starch in abundance. several kinds of _sugar_ are made in nature's laboratory; _cane_, _grape_, _fruit_, and _milk_ sugar. the first is obtained from the sugar-cane, the sap of maple trees, and from the beet root. grape and fruit sugars are found in most fruits and in honey. milk sugar is one of the constituents of milk. glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them. _albumen_ is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen. it exists, combined with other food elements, in many other foods, both animal and vegetable. it is found abundant in oatmeal, and to some extent in the other grains, and in the juices of vegetables. all natural foods contain elements which in many respects resemble _albumen_, and are so closely allied to it that for convenience they are usually classified under the general name of "albumen." the chief of these is _gluten_, which is found in wheat, rye, and barley. _casein_, found in peas, beans, and milk, and the _fibrin_ of flesh, are elements of this class. _fats_ are found in both animal and vegetable foods. of animal fats, butter and suet are common examples. in vegetable form, fat is abundant in nuts, peas, beans, in various of the grains, and in a few fruits, as the olive. as furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. as most commonly used, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion itself, but often interferes with the digestion of the other food elements which are mixed with it. it was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food. the same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. most foods contain a percentage of the _mineral_ elements. grains and milk furnish these elements in abundance. the cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of _indigestible_ elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food. with the exception of gluten, none of the food elements, when used alone, are capable of supporting life. a true food substance contains some of all the food elements, the amount of each varying in different foods. uses of the food elements.--concerning the purpose which these different elements serve, it has been demonstrated by the experiments of eminent physiologists that the carbonaceous elements, which in general comprise the greater bulk of the food, serve three purposes in the body; . they furnish material for the production of heat; . they are a source of force when taken in connection with other food elements; . they replenish the fatty tissues of the body. of the carbonaceous elements,--starch, sugar, and fats,--fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch; but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements, and if relied upon to furnish adequate material for bodily heat, would be productive of much mischief in overtaxing and producing disease of the digestive organs. the fact that nature has made a much more ample provision of starch and sugars than of fats in man's natural diet, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fats, when taken in such proportion as nature supplies them, are necessary and important food elements. the nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. hence it may be said that a food deficient in these elements is a particularly poor food. the inorganic elements, chief of which are the phosphates, in the carbonates of potash, soda, and lime, aid in furnishing the requisite building material for bones and nerves. proper combinations of foods.--while it is important that our food should contain some of all the various food elements, experiments upon both animals and human beings show it is necessary that these elements, especially the nitrogenous and carbonaceous, be used in certain definite proportions, as the system is only able to appropriate a certain amount of each; and all excess, especially of nitrogenous elements, is not only useless, but even injurious, since to rid the system of the surplus imposes an additional task upon the digestive and excretory organs. the relative proportion of these elements necessary to constitute a food which perfectly meets the requirements of the system, is six of carbonaceous to one of nitrogenous. scientists have devoted much careful study and experimentation to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the varying conditions of life, and it has come to be commonly accepted that of the nitrogenous material which should constitute one sixth of the nutrients taken, about _three ounces_ is all that can be made use of in twenty-four hours, by a healthy adult of average weight, doing a moderate amount of work. many articles of food are, however, deficient in one or the other of these elements, and need to be supplemented by other articles containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive organs can manage, is really starvation, and will in time occasion serious results. it is thus apparent that much care should be exercised in the selection and combination of food materials. the table on page , showing the nutritive values of various foods, should be carefully studied. such knowledge is of first importance in the education of cooks and housekeepers, since to them falls the selection of the food for the daily needs of the household; and they should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws. condiments.--by condiments are commonly meant such substances as are added to season food, to give it "a relish" or to stimulate appetite, but which in themselves possess no real food value. to this category belong mustard, ginger, pepper, pepper sauce, worcestershire sauce, cloves, spices, and other similar substances. that anything is needed to disguise or improve the natural flavor of food, would seem to imply either that the article used was not a proper alimentary substance, or that it did not answer the purpose for which the creator designed it. true condiments, such as pepper, pepper sauce, ginger, spice, mustard, cinnamon, cloves, etc., are all strong irritants. this may be readily demonstrated by their application to a raw surface. the intense smarting and burning occasioned are ample evidence of the irritating character. pepper and mustard are capable of producing powerfully irritating effects, even when applied to the healthy skin where wholly intact. it is surprising that it does not occur to the mother who applies a mustard plaster to the feet of her child, to relieve congestion of the brain, that an article which is capable of producing a blister upon the external covering of the body, is quite as capable of producing similar effects when applied to the more sensitive tissues within the body. the irritating effects of these substances upon the stomach are not readily recognized, simply because the stomach is supplied with very few nerves of sensation. that condiments induce an intense degree of irritation of the mucous membrane of the stomach, was abundantly demonstrated by the experiments of dr. beaumont upon the unfortunate alexis st. martin. dr. beaumont records that when st. martin took mustard, pepper, and similar condiments with his food, the mucous membrane of his stomach became intensely red and congested, appearing very much like an inflamed eye. it is this irritating effect of condiments which gives occasion for their extended use. they create an artificial appetite, similar to the incessant craving of the chronic dyspeptic, whose irritable stomach is seldom satisfied. this fact with regard to condiments is a sufficient argument against their use, being one of the greatest causes of gluttony, since they remove the sense of satiety by which nature says, "enough." to a thoroughly normal and unperverted taste, irritating condiments of all sorts are very obnoxious. it is true that nature accommodates herself to their use with food to such a degree that they may be employed for years without apparently producing very grave results; but this very condition is a source of injury, since it is nothing more nor less than the going to sleep of the sentinels which nature has posted at the portal of the body, for the purpose of giving warning of danger. the nerves of sensibility have become benumbed to such a degree that they no longer offer remonstrance against irritating substances, and allow the enemy to enter into the citadel of life. the mischievous work is thus insidiously carried on year after year until by and by the individual breaks down with some chronic disorder of the liver, kidneys, or some other important internal organ. physicians have long observed that in tropical countries where curry powder and other condiments are very extensively used, diseases of the liver, especially acute congestion and inflammation, are exceedingly common, much more so that in countries and among nations where condiments are less freely used. a traveler in mexico, some time ago, described a favorite mexican dish as composed of layers of the following ingredients: "pepper, mustard, ginger, pepper, potato, ginger; mustard, pepper, potato, mustard, ginger, pepper." the common use of such a dish is sufficient cause for the great frequency of diseases of the liver among the mexicans, noted by physicians traveling in that country. that the use of condiments is wholly a matter of habit is evident from the fact that different nations employ as condiments articles which would be in the highest degree obnoxious to people of other countries. for example, the garlic so freely used in russian cookery, would be considered by americans no addition to the natural flavors of food; and still more distasteful would be the asafetida frequently used as a seasoning in the cuisine of persia and other asiatic countries. the use of condiments is unquestionably a strong auxiliary to the formation of a habit of using intoxicating drinks. persons addicted to the use of intoxicating liquors are, as a rule, fond of stimulating and highly seasoned foods; and although the converse is not always true, yet it is apparent to every thoughtful person, that the use of a diet composed of highly seasoned and irritating food, institutes the conditions necessary for the acquirement of a taste for intoxicating liquors. the false appetite aroused by the use of food that "burns and stings," craves something less insipid than pure cold water to keep up the fever the food has excited. again, condiments, like all other stimulants, must be continually increased in quantity, or their effect becomes diminished; and this leads directly to a demand for stronger stimulants, both in eating and drinking, until the probable tendency is toward the dram-shop. a more serious reason why high seasonings leads to intemperance, is in the perversion of the use of the sense of taste. certain senses are given us to add to our pleasure as well as for the practical, almost indispensable, use they are to us. for instance, the sense of sight is not only useful, but enables us to drink in beauty, if among beautiful surroundings, without doing us any harm. the same of music and other harmonics which may come to us through the sense of hearing. but the sense of taste and was given us to distinguish between wholesome and unwholesome foods, and cannot be used for merely sensuous gratification, without debasing and making of it a gross thing. an education which demands special enjoyment or pleasure through the sense of taste, is wholly artificial; it is coming down to the animal plane, or below it rather; for the instinct of the brute creation teaches it merely to eat to live. yet how wide-spread is this habit of sensuous gratification through the sense of taste! if one calls upon a neighbor, he is at once offered refreshments of some kind, as though the greatest blessing of life came from indulging the appetite. this evil is largely due to wrong education, which begins with childhood. when johnnie sits down to the table, the mother says, "johnnie, what would you like?" instead of putting plain, wholesome food before the child, and taking it as a matter of course that he will eat it and be satisfied. the child grows to think that he must have what he likes, whether it is good for him or not. it is not strange that an appetite thus pampered in childhood becomes uncontrollable at maturity; for the step from gormandizing to intoxication is much shorter than most people imagine. the natural, unperverted taste of a child will lead him to eat that which is good for him. but how can we expect the children to reform when the parents continually set them bad examples in the matter of eating and drinking? the cultivation of a taste for spices is a degradation of the sense of taste. nature never designed that pleasure should be divorced from use. the effects of gratifying the sense of taste differ materially from those of gratifying the higher senses of sight and hearing. what we see is gone; nothing remains but the memory, and the same is true of the sweetest sounds which may reach us through the ears. but what we taste is taken into the stomach and what has thus given us brief pleasure through the gratification of the palate, must make work in the alimentary canal for fourteen hours before it is disposed of. variety in food.--simplicity of diet should be a point of first consideration with all persons upon whom falls the responsibility of providing the family bills of fare, since the simplest foods are, as a rule, the most healthful. variety is needed; that is, a judicious mingling of fruits, grains, and vegetables; but the general tendency is to supply our tables with too many kinds and to prepare each dish in the most elaborate manner, until, in many households, the cooking of food has come to be almost the chief end of life. while the preparation of food should be looked upon as of so much importance as to demand the most careful consideration and thought as to its suitability, wholesomeness, nutritive qualities, and digestibility, it should by no means be made to usurp the larger share of one's time, when simpler foods and less labor would afford the partakers equal nourishment and strength. a great variety of foods at one meal exerts a potent influence in creating a love of eating, and is likewise a constant temptation to overeat. let us have well-cooked, nutritious, and palatable food, and plenty of it; variety from day to day, but not too great a variety at each meal. the prevalent custom of loading the table with a great number of viands, upon occasions when guests are to be entertained in our homes, is one to be deplored, since it is neither conducive to good health nor necessary to good cheer, but on the contrary is still laborious and expensive a practice that many are debarred from social intercourse because they cannot afford to entertain after the fashion of their neighbors. upon this subject a well-known writer has aptly said: "simplify cookery, thus reducing the cost of living, and how many longing individuals would thereby be enabled to afford themselves the pleasure of culture and social intercourse! when the barbarous practice of stuffing one's guests shall have been abolished, a social gathering will not then imply, as it does now, hard labor, expensive outlay, and dyspepsia. perhaps when that time arise, we shall be sufficiently civilized to demand pleasures of a higher sort. true, the entertainments will then, in one sense, be more costly, as culture is harder to come by than cake. the profusion of viands now heaped upon the table, betrays poverty of the worst sort. having nothing better to offer, we offer victuals; and this we do with something of that complacent, satisfied air with which some more northern tribes present their tidbits of whale and walrus." table topics. "let appetite wear reason's golden chain, and find in due restrain its luxury." a man's food, when he has the means and opportunity of selecting it, suggests his moral nature. many a christian is trying to do by prayer that which cannot be done except through corrected diet.--_talmage._ our pious ancestors enacted a law that suicides should be buried where four roads meet, and that a cart-load of stones should be thrown upon the body. yet, when gentlemen or ladies commit suicide, not by cord or steel, but by turtle soup or lobster salad, they may be buried on consecrated ground, and the public are not ashamed to read an epitaph upon their tombstones false enough to make the marble blush.--_horace mann._ it is related by a gentleman who had an appointment to breakfast with the late a.t. stewart, that the butler placed before them both an elaborate bill of fare; the visitor selected a list of rare dishes, and was quite abashed when mr. stewart said, "bring me my usual breakfast,--oatmeal and boiled eggs." he then explained to his friend that he found simple food a necessity to him, otherwise he could not think clearly. that unobscured brain applied to nobler ends would have won higher results, but the principle remains the same.--_sel._ study simplicity in the number of dishes, and a variety in the character of the meals.--_sel._ i have come to the conclusion that more than half the disease which embitters life is due to avoidable errors in diet, ... and that more mischief, in the form of actual disease, of impaired vigor, and of shortened life, accrues to civilized man from erroneous habits of eating than from the habitual use of alcoholic drink, considerable as i know that evil to be.--_sir henry thompson._ the ancient gauls, who were a very brave, strong, and hearty race, lived very abstemiously. their food was milk, berries, and herbs. they made bread of nuts. they had a very peculiar fashion of wearing a metal ring around the body, the size of which was regulated by act of parliament. any man who outgrew in circumference his metal ring was looked upon as a lazy glutton, and consequently was disgraced. 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. --_leonardo da vinci_ the digestion of foods. it is important that the housekeeper not only understand the nature and composition of foods, but she should also know something of their digestive properties, since food, to be serviceable, must be not only nutritious, but easily digested. digestion is the process by which food rendered soluble, and capable of being absorbed for use in carrying on the various vital processes. the digestive apparatus consists of a long and tortuous tube called the alimentary canal, varying in length from twenty-five to thirty feet, along which are arranged the various digestive organs,--the mouth, the stomach, the liver, and the pancreas,--each of which, together with the intestines, has an important function to perform. in these various organs nature manufactures five wonderful fluids for changing and dissolving the several food elements. the mouth supplies the saliva; in the walls of the stomach are little glands which produce the gastric juice; the pancreatic juice is made by the pancreas; the liver secretes bile; while scattered along the small intestines are minute glands which make the intestinal juice. each of these fluids has a particular work to do in transforming some part of the food into suitable material for use in the body. the saliva acts upon the starch of the food, changing it into sugar; the gastric juice digests albumin and other nitrogenous elements; the bile digests fat, and aids in the absorption of other food elements after they are digested; the pancreatic juice is not confined in its action to a single element, but digests starch, fats, and the albuminous elements after they have been acted upon by the gastric juice; the intestinal juice is capable of acting upon all digestible food elements. [illustration: the alimentary canal, _a._ esophagus; _b._ stomach; _c._ cardiac orifice; _d._ pylorus; _e._ small intestine; _f._ bile duct; _g._ pancreatic duct; _h._ ascending colon; _i._ transverse colon; _j._ descending colon; _k._ rectum.] the digestion of a mouthful of bread.--a mouthful of bread represents all, or nearly all, the elements of nutrition. taking a mouthful of bread as a representative of food in general, it may be said that its digestion begins the moment that it enters the mouth, and continues the entire length of the alimentary canal, or until the digestible portion of the food has been completely digested and absorbed. we quote the following brief description of the digestive process from dr. j.h. kellogg's second book in physiology[a]:-- [footnote a: good health pub. co., battle creek, mich.] "_mastication._--the first act of the digestive process is mastication, or chewing the food, the purpose of which is to crush the food and divide it into small particles, so that the various digestive fluids may easily and promptly come into contact with every part of it. "_salivary digestion._--during the mastication of the food, the salivary glands are actively pouring out the saliva, which mingles with the food, and by softening it, aids in its division and prepares it for the action of the other digestive fluids. it also acts upon the starch, converting a portion of it into grape-sugar. "_stomach digestion._--after receiving the food, the stomach soon begins to pour out the gastric juices, which first makes its appearance in little drops, like beads of sweat upon the face when the perspiration starts. as the quantity increases, the drops run together, trickle down the side of the stomach, and mingle with the food. the muscular walls of the stomach contract upon the food, moving it about with a sort of crushing action, thoroughly mixing the gastric juice with the food. during this process both the openings of the stomach are closed tightly. the gastric juice softens the food, digests albumen, and coagulates milk. the saliva continues its action upon starch for sometime after the food reaches the stomach. "after the food has remained in the stomach from one to three hours, or even longer, if the digestion is slow, or indigestible foods have been eaten, the contractions of the stomach become so vigorous that the more fluid portions of the food are squeezed out through the pylorus, the lower orifice of the stomach, thus escaping into the intestine. the pylorus does not exercise any sort of intelligence in the selection of food, as was once supposed. the increasing acidity of the contents of the stomach causes its muscular walls to contract with increasing vigor, until finally those portions of the food which may be less perfectly broken up, but which the stomach has been unable to digest, are forced through the pylorus. "_intestinal digestion._--as it leaves the stomach, the partially digested mass of food is intensely acid, from the large quantity of gastric juices which it contains. intestinal digestion cannot begin until the food becomes alkaline. the alkaline bile neutralizes the gastric juice, and renders the digesting mass slightly alkaline. the bile also acts upon the fatty elements of the food, converting them into an emulsion. the pancreatic juice converts the starch into grape-sugar, even acting upon raw starch. it also digest fats and albumem. the intestinal juice continues the work begun by the other digestive fluids, and, in addition, digests cane-sugar, converting it into grape-sugar. "_other uses of the digestive fluids._--in addition to the uses which we have already stated, several of the digestive fluids possess other interesting properties. the saliva aids the stomach by stimulating its glands to make gastric juice. the gastric juice and the bile are excellent antiseptics, by which the food is preserved from fermentation while undergoing digestion. the bile also stimulates the movements of the intestines by which the food is moved along, and aids absorption. it is remarkable and interesting that a fluid so useful as the bile should be at the same time composed of waste matters which are being removed from the body. this is an illustration of the wonderful economy shown by nature in her operations. "the food is moved along the alimentary canal, from the stomach downward, by successive contractions of the muscular walls of the intestines, known as peristaltic movements, which occur with great regularity during digestion. "_absorption_.--the absorption of the food begins as soon as any portion has been digested. even in the mouth and the esophagus a small amount is absorbed. the entire mucous membrane lining the digestive canal is furnished with a rich supply of blood-vessels, by which the greater part of the digestive food is absorbed. "_liver digestion._--the liver as well as the stomach is a digestive organ, and in a double sense. it not only secretes a digestive fluid, the bile, but it acts upon the food brought to it by the portal vein, and regulates the supply of digested food to the general system. it converts a large share of the grape-sugar and partially digested starch brought to it into a kind of liver starch, termed glycogen, which it stores up in its tissues. during the interval between the meals, the liver gradually redigests the glycogen, reconverting it into sugar, and thus supplying it to the blood in small quantities, instead of allowing the entire amount formed in digestion to enter the circulation at once. if too large an amount of sugar entered the system at once, it would be unable to use it all, and would be compelled to get rid of a considerable portion through the kidneys. the liver also completes the digestion of albumen and other food elements." time required for digestion.--the length of time required for stomach digestion varies with different food substances. the following table shows the time necessary for the stomach digestion of some of the more commonly used foods:-- min rice sago tapioca barley beans, pod, boiled bread, wheaten bread, corn apples, sour and raw apples, sweet and raw parsnips, boiled beets, boiled potatoes, irish, boiled potatoes, irish, baked cabbage, raw cabbage, boiled milk, boiled milk, raw eggs, hard boiled eggs, soft boiled eggs, fried eggs, raw eggs, whipped salmon, salted, boiled oysters, raw oysters, stewed beef, lean, rare roasted beefsteak, boiled beef, lean, fried beef, salted, boiled pork, roasted pork, salted, fried mutton, roasted mutton, broiled veal, broiled veal, fried fowls, boiled duck, roasted butter, melted cheese soup, marrowbone soup, bean soup, mutton chicken, boiled the time required for the digestion of food also depends upon the condition under which the food is eaten. healthy stomach digestion requires at least five hours for its completion, and the stomach should have an hour for rest before another meal. if fresh food is taken before that which preceded it is digested, the portion of food remaining in the stomach is likely to undergo fermentation, thus rendering the whole mass of food unfit for the nutrition of the body, besides fostering various disturbances of digestion. it has been shown by recent observations that the length of time required for food to pass through the entire digestive process to which it is subjected in the mouth, stomach, and small intestines, is from twelve to fourteen hours. hygiene of digestion.--with the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten. perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating. on the subject of hygiene of digestion, we again quote a few paragraphs from dr. kellogg's work on physiology, in which is given a concise summary of the more important points relating to this:-- "the hygiene of digestion has to do with the quality and quantity of food eaten, in the manner of eating it. "_hasty eating._--if the food is eaten too rapidly, it will not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily act upon it. on account of the insufficient mastication, the saliva will be deficient in quantity, and, as a consequence, the starch will not be well digested, and the stomach will not secrete a sufficient amount of gastric juice. it is not well to eat only soft or liquid food, as we are likely to swallow it without proper chewing. a considerable proportion of hard food, which requires thorough mastication, should be eaten at every meal. "_drinking freely at meals_ is harmful, as it not only encourages hasty eating, but dilutes the gastric juice, and thus lessens its activity. the food should be chewed until sufficiently moistened by saliva to allow it to be swallowed. when large quantities of fluid are taken into the stomach, digestion does not begin until a considerable portion of the fluid has been absorbed. if cold foods or drinks are taken with the meal, such as ice-cream, ice-water, iced milk or tea, the stomach is chilled, and a long delay in the digestive process is occasioned. "the indians of brazil carefully abstain from drinking when eating, and the same custom prevails among many other savage tribes. "_eating between meals._--the habit of eating apples, nuts, fruits, confectionery, etc., between meals is exceedingly harmful, and certain to produce loss of appetite and indigestion. the stomach as well as the muscles and other organs of the body requires rest. the frequency with which meals should be taken depends somewhat upon the age and occupation of an individual. infants take their food at short intervals, and owing to its simple character, are able to digest it very quickly. adults should not take food oftener than three times a day; and persons whose employment is sedentary say, in many cases at least, adopt with advantage the plan of the ancient greeks, who ate but twice a day. the latter custom is quite general among the higher classes in france and spain, and in several south american countries. "_simplicity in diet._--taking too many kinds of food at a meal is a common fault which is often a cause of disease of the digestive-organs. those nations are the most hardy and enduring whose dietary is most simple. the scotch peasantry live chiefly upon oatmeal, the irish upon potatoes, milk, and oatmeal, the italian upon peas, beans, macaroni, and chestnuts; yet all these are noted for remarkable health and endurance. the natives of the canary islands, an exceedingly well-developed and vigorous race, subsist almost chiefly upon a food which they call gofio, consisting of parched grain, coarsely ground in a mortar and mixed with water. "_eating when tired._--it is not well to eat when exhausted by violent exercise, as the system is not prepared to do the work of digestion well. sleeping immediately after eating is also a harmful practice. the process of digestion cannot well be performed during sleep, and sleep is disturbed by the ineffective efforts of the digestive organs. hence the well-known evil effects of late suppers. "_eating too much._--hasty eating is the greatest cause of over-eating. when one eats too rapidly, the food is crowded into the stomach so fast that nature has no time to cry, 'enough,' by taking away the appetite before too much has been eaten. when an excess of food is taken, it is likely to ferment or sour before it can be digested. one who eats too much usually feels dull after eating. "_how much food is enough?_--the proper quantity for each person to take is what he is able to digest and utilize. this amount of various with each individual, at different times. the amount needed will vary with the amount of work done, mental or muscular; with the weather or the season of the year, more food being required in cold than in warm weather: with the age of an individual, very old and very young persons requiring less food than those of middle age. an unperverted appetite, not artificially stimulated, is a safe guide. drowsiness, dullness, and heaviness at the stomach are indications of an excess of eating, and naturally suggest a lessening of the quantity of food, unless the symptoms are known to arise from some other cause. "_excess of certain food elements._--when sugar is too freely used, either with food or in the form of sweetmeats or candies, indigestion, and even more serious disease, is likely to result. fats, when freely used, give rise to indigestion and 'biliousness.' an excess of albumen from the too free use of meat is harmful. only a limited amount of this element can be used; an excess is treated as waste matter, and must be removed from the system by the liver and the kidneys. the majority of persons would enjoy better health by using meat more moderately than is customary in this country. "_deficiency of certain food elements._--a diet deficient in any important food element is even more detrimental to health than a diet in which certain elements are in excess. "the popular notion that beef-tea and meat extracts contain the nourishing elements of meat in a concentrated form, is a dangerous error. undoubtedly many sick persons have been starved by being fed exclusively upon these articles, which are almost wholly composed of waste substances. prof. paule bernard, of paris, found that dogs fed upon meat extracts died sooner than those which received only water." food combinations.--some persons, especially those of weak digestive powers, often experience inconvenience in the use of certain foods, owing to their improper combinations with other articles. many foods which are digested easily when partaken of alone or in harmonious combinations, create much disturbance when eaten at the same meal with several different articles of food, or with some particular article with which they are especially incompatible. the following food combinations are among the best, the relative excellence of each being indicated by the order in which they are named: milk and grains; grains and eggs; grains and vegetables or meats; grains and fruits. persons with sound stomachs and vigorous digestion will seldom experience inconvenience in making use of other and more varied combinations, but dyspeptics and persons troubled with slow digestion will find it to their advantage to select from the bill of fare such articles as best accord with each other, and to avoid such combinations as fruits and vegetables, milk and vegetables, milk and meats, sugar and milk, meat or vegetables, fats with fruits, meats, or vegetables, or cooked with grains. table topics. now good digestion waits on appetite, and health on both--_shakespeare._ we live not upon what we eat, but upon what we digest.--_abernethy._ if we consider the amount of ill temper, despondency, and general unhappiness which arises from want of proper digestion and assimilation of our food, it seems obviously well worth while to put forth every effort, and undergo any sacrifice, for the purpose of avoiding indigestion, with its resulting bodily ills; and yet year after year, from the cradle to the grave, we go on violating the plainest and simplest laws of health at the temptation of cooks, caterers, and confectioners, whose share in shortening the average term of human life is probably nearly equal to that of the combined armies and navies of the world.--_richardson._ almost every human malady is connected, either by highway or byway, with the stomach.--_sir francis head._ it is a well-established fact that a leg of mutton caused a revolution in the affairs of europe. just before the battle of leipsic, napoleon the great insisted on dining on boiled mutton, although his physicians warned him that it would disagree with him. the emperor's brain resented the liberty taken with its colleague, the stomach; the monarch's equilibrium was overturned, the battle lost, and a new page opened in history.--_sel._ galloping consumption at the dinner table is one of the national disorders.--_sel._ the kitchen (that is, your stomach) being out of order, the garret (the head) cannot be right, and every room in the house becomes affected. remedy the evil in the kitchen, and all will be right in parlor and chamber. if you put improper food into the stomach, you play the mischief with it, and with the whole machine besides.--_abernethy._ cattle know when to go home from grazing, but a foolish man never knows his stomachs measures.--_scandinavian proverb._ enough is as good as a feast. simplicity of diet is the characteristic of the dwellers in the orient. according to niebuhr, the sheik of the desert wants only a dish of pillau, or boiled rice, which he eats without fork or spoon. notwithstanding their frugal fare, these sons of the desert are among the most hearty and enduring of all members of the human family. a traveler tells of seeing one of them run up to the top of the tallest pyramid and back in six minutes. one fourth of what we eat keeps us, and the other three fourths we keep at the peril of our lives.--_abernethy._ cookery. it is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. the unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. proper cookery renders good food material more digestible. when scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation. it is rare to find a table, some portion of the food upon which is not rendered unwholesome either by improper preparatory treatment, or by the addition of some deleterious substance. this is doubtless due to the fact that the preparation of food being such a commonplace matter, its important relations to health, mind, and body have been overlooked, and it has been regarded as a menial service which might be undertaken with little or no preparation, and without attention to matters other than those which relate to the pleasure of the eye and the palate. with taste only as a criterion, it is so easy to disguise the results of careless and improper cookery of food by the use of flavors and condiments, as well as to palm off upon the digestive organs all sorts of inferior material, that poor cookery has come to be the rule rather than the exception. another reason for this prevalence of bad cookery, is to be found in the fact that in so many homes the cooking is intrusted to an ignorant class of persons having no knowledge whatever of the scientific principles involved in this most important and practical of arts. an ethical problem which we have been unable to solve is the fact that women who would never think of trusting the care of their fine china and bric-a-brac to unskilled hands, unhesitatingly intrust to persons who are almost wholly untrained, the preparation of their daily food. there is no department of life where superior intelligence is more needed than in the selection and preparation of food, upon which so largely depend the health and physical welfare of the family circle. the evils of bad cookery and ill-selected food are manifold, so many, in fact, that it has been calculated that they far exceed the mischief arising from the use of strong drink; indeed, one of the evils of unwholesome food is its decided tendency to create a craving for intoxicants. bad cookery causes indigestion, indigestion causes thirst, and thirst perpetuates drunkenness. any one who has suffered from a fit of indigestion, and can recollect the accompanying headache and the lowness of spirits, varying in degree from dejection or ill-humor to the most extreme melancholy, until the intellectual faculties seemed dazed, and the moral feelings blunted, will hardly wonder that when such a condition becomes chronic, as is often the case from the use of improperly prepared food, the victim is easily led to resort to stimulants to drown depression and enliven the spirits. a thorough practical knowledge of simple, wholesome cookery ought to form a part of the education of every young woman, whatever her station in life. no position in life is more responsible than that of the person who arranges the bills of fare and selects the food for the household; and what higher mission can one conceive than to intelligently prepare the wherewithal to make shoulders strong to bear life's burdens and heads clear to solve its intricate problems? what worthier work than to help in the building up of bodies into pure temples fit for guests of noble thoughts and high purposes? surely, no one should undertake such important work without a knowledge of the principles involved. the principles of scientific cookery. cookery is the art of preparing food for the table by dressing, or by the application of heat in some manner. fuels.--artificial heat is commonly produced by combustion, caused by the chemical action of the oxygen of the air upon the hydrogen and carbon found in fuel. the different fuels in common use for cooking purposes are hard wood, soft wood, charcoal, anthracite coal, bituminous coal, coke, lignite, kerosene oil, gasoline, and gas. as to their respective values, much depends upon the purpose for which they are to be used. wood charcoal produces a greater amount of heat than an equal weight of any other fuel. soft wood burns quicker and gives a more intense heat than hard wood, and hence is best for a quick fire. hard wood burns slowly, produces a larger mass of coals, and is best where long-continued heat is desired. anthracite coal kindles slowly, and burns with little flame or smoke, but its vapor is sulphurous, and on that account it should never be burned in an open stove, nor in one with an imperfect draft. its heat is steady and intense. bituminous coal ignites readily, burns with considerable flame and smoke, and gives a much less intense heat than anthracite, lignite, or brown coal, is much less valuable as fuel. coke is useful when a short, quick fire is needed. kerosene and gas are convenient and economical fuels. making fires.--if coal is the fuel to be used, first clean out the stove by shaking the grate and removing all ashes and cinders. remove the stove covers, and brush the soot and ashes out of all the flues and draft holes into the fire-box. place a large handful of shavings or loosely twisted or crumpled papers upon the grate, over which lay some fine pieces of dry kindling-wood, arranged crosswise to permit a free draft, then a few sticks of hard wood, so placed as to allow plenty of air spaces. be sure that the wood extends out to both ends of the fire-box. replace the covers, and if the stove needs blacking, mix the polish, and apply it, rubbing with a dry brush until nearly dry, then light the fuel, as a little heat will facilitate the polishing. when the wood is burning briskly, place a shovelful or two of rather small pieces of coal upon the wood, and, as they ignite, gradually add more, until there is a clear, bright body of fire, remembering, however, never to fill the stove above the fire bricks; then partly close the direct draft. when wood or soft coal is used, the fuel may be added at the same time with the kindling. care of fires.--much fuel is wasted through the loss of heat from too much draft. only just enough air should be supplied to promote combustion. a coal fire, when well kindled, needs only air enough to keep it burning. when the coal becomes red all through, it has parted with the most of its heat, and the fire will soon die unless replenished. to keep a steady fire, add but a small amount of fuel at a time, and repeat often enough to prevent any sensible decrease of the degree of heat. rake the fire from the bottom, and keep it clear of ashes and cinders. if a very hot fire is needed, open the drafts; at other times, keep them closed, or partially so, and not waste fuel. there is no economy in allowing a fire to get low before fuel is added; for the fresh fuel cools the fire to a temperature so low that it is not useful, and thus occasions a direct waste of all fuel necessary to again raise the heat to the proper degree, to say nothing of the waste of time and patience. the addition of small quantities of fuel at short intervals so long as continuous heat is needed, is far better than to let the fuel burn nearly out, and then add a larger quantity. the improper management of the drafts and dampers has also much to do with waste of fuel. as stoves are generally constructed, it is necessary for the heat to pass over the top, down the back, and under the bottom of the oven before escaping into the flue, in order to properly heat the oven for baking. in order to force the heat to make this circuit, the direct draft of the stove needs to be closed. with this precaution observed, a quick fire from a small amount of fuel, used before its force is spent, will produce better results than a fire-box full under other circumstances. an item of economy for those who are large users of coal, is the careful sifting of the cinders from the ashes. they can be used to good advantage to put first upon the kindlings, when building the fire, as they ignite more readily than fresh coal, and give a greater, quicker heat, although much less enduring. methods of cooking.--a proper source of heat having been secured, the next step is to apply it to the food in some manner. the principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying. _roasting_ is cooking food in its own juices before an open fire. a clear fire with intense heat is necessary. _broiling_, or _grilling_, is cooking by radiant heat over glowing coals. this method is only adapted to thin pieces of food with a considerable amount of surface. larger and more compact foods should be roasted or baked. roasting and broiling are allied in principle. in both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. the intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. if care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices. _baking_ is the cooking of food by dry heat in a closed oven. only foods containing a considerable degree of moisture are adapted for cooking by this method. the hot, dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process, come from the oven dry, hard, and unpalatable. proper cooking by this method depends greatly upon the facility with which the heat of the oven can be regulated. when oil or gas is the fuel used, it is an easy matter to secure and maintain almost any degree of heat desirable, but with a wood or coal stove, especial care and painstaking are necessary. it is of the first importance that the mechanism of the oven to be used, be thoroughly understood by the cook, and she should test its heating capacity under various conditions, with a light, quick fire and with a more steady one; she should carefully note the kind and amount of fuel requisite to produce a certain degree of heat; in short, she should thoroughly know her "machine" and its capabilities before attempting to use it for the cooking of food. an oven thermometer is of the utmost value for testing the heat, but unfortunately, such thermometers are not common. they are obtainable in england, although quite expensive. it is also possible at the present time to obtain ranges with a very reliable thermometer attachment to the oven door. [illustration: an oven thermometer] a cook of good judgment by careful observation and comparison of results, can soon learn to form quite a correct idea of the heat of her oven by the length of time she can hold her hand inside it without discomfort, but since much depends upon the construction of stoves and the kind of fuel used, and since the degree of heat bearable will vary with every hand that tries it, each person who depends upon this test must make her own standard. when the heat of the oven is found to be too great, it may be lessened by placing in it a dish of cold water. _boiling_ is the cooking of food in a boiling liquid. water is the usual medium employed for this purpose. when water is heated, as its temperature is increased, minute bubbles of air which have been dissolved by it are given off. as the temperature rises, bubbles of steam will begin to form at the bottom of the vessel. at first these will be condensed as they rise into the cooler water above, causing a simmering sound; but as the heat increases, the bubbles will rise higher and higher before collapsing, and in a short time will pass entirely through the water, escaping from its surface, causing more or less agitation, according to the rapidity with which they are formed. water boils when the bubbles thus rise to the surface, and steam is thrown off. if the temperature is now tested, it will be found to be about ° f. when water begins to boil, it is impossible to increase its temperature, as the steam carries off the heat as rapidly as it is communicated to the water. the only way in which the temperature can be raised, is by the confinement of the steam; but owing to its enormous expansive force, this is not practicable with ordinary cooking utensils. the mechanical action of the water is increased by rapid bubbling, but not the heat; and to boil anything violently does not expedite the cooking process, save that by the mechanical action of the water the food is broken into smaller pieces, which are for this reason more readily softened. but violent boiling occasions an enormous waste of fuel, and by driving away in the steam the volatile and savory elements of the food, renders it much less palatable, if not altogether tasteless. the solvent properties of water are so increased by heat that it permeates the food, rendering its hard and tough constituents soft and easy of digestion. the liquids mostly employed in the cooking of foods are water and milk. water is best suited for the cooking of most foods, but for such farinaceous foods as rice, macaroni, and farina, milk, or at least part milk, is preferable, as it adds to their nutritive value. in using milk for cooking purposes, it should be remembered that being more dense than water, when heated, less steam escapes, and consequently it boils sooner than does water. then, too, milk being more dense, when it is used alone for cooking, a little larger quantity of fluid will be required than when water is used. the boiling point for water at the sea level is °. at all points above the sea level, water boils at a temperature below °, the exact temperature depending upon the altitude. at the top of mt. blanc, an altitude of , feet, water boils at °. the boiling point is lowered one degree for every feet increase in altitude. the boiling point may be increased by adding soluble substances to the water. a saturated solution of common baking soda boils at °. a saturated solution of chloride of sodium boils at °. a similar solution of sal-ammoniac boils at °. of course such solutions cannot be used advantageously, except as a means of cooking articles placed in hermetically sealed vessels and immersed in the liquid. different effects upon food are produced by the use of hard and soft water. peas and beans boiled in hard water containing lime or gypsum, will not become tender, because these chemical substances harden vegetable casein, of which element peas and beans are largely composed. for extracting the juices of meat and the soluble parts of other foods, soft water is best, as it more readily penetrates the tissue; but when it is desired to preserve the articles whole, and retain their juices and flavors, hard water is preferable. foods should be put to cook in cold or boiling water, in accordance with the object to be attained in their cooking. foods from which it is desirable to extract the nutrient properties, as for broths, extracts, etc., should be put to cook in cold water. foods to be kept intact as nearly as may be, should be put to cook in boiling water. hot and cold water act differently upon the different food elements. starch is but slightly acted upon by cold water. when starch is added to several times its bulk of hot water, all the starch granules burst on approaching the boiling point, and swell to such a degree as to occupy nearly the whole volume of the water, forming a pasty mess. sugar is dissolved readily in the either hot or cold water. cold water extracts albumen. hot water coagulates it. _steaming_, as its name implies, is the cooking of food by the use of steam. there are several ways of steaming, the most common of which is by placing the food in a perforated dish over a vessel of boiling water. for foods not needing the solvent powers of water, or which already contain a large amount of moisture, this method is preferable to boiling. another form of cooking, which is usually termed steaming, is that of placing the food, with or without water, as needed, in a closed vessel which is placed inside another vessel containing boiling water. such an apparatus is termed a double boiler. food cooked in its own juices in a covered dish in a hot oven, is sometimes spoken of as being _steamed_ or _smothered_. _stewing_ is the prolonged cooking of food in a small quantity of liquid, the temperature of which is just below the boiling point. stewing should not be confounded with simmering, which is slow, steady boiling. the proper temperature for stewing is most easily secured by the use of the double boiler. the water in the outer vessel boils, while that in the inner vessel does not, being kept a little below the temperature of the water from which its heat is obtained, by the constant evaporation at a temperature a little below the boiling point. _frying_, which is the cooking of food in hot fat, is a method not to be recommended--unlike all the other food elements, fat is rendered less digestible by cooking. doubtless it is for this reason that nature has provided those foods which require the most prolonged cooking to fit them for use with only a small proportion of fat, and it would seem to indicate that any food to be subjected to a high degree of heat should not be mixed and compounded largely of fats. the ordinary way of frying, which the french call _sauteing_, is by the use of only a little fat in a shallow pan, into which the food is put and cooked first on one side and then the other. scarcely anything could be more unwholesome than food prepared in this manner. a morsel of food encrusted with fat remains undigested in the stomach because fat is not acted upon by the gastric juice, and its combination with the other food elements of which the morsel is composed interferes with their digestion also. if such foods are habitually used, digestion soon becomes slow and the gastric juice so deficient in quantity that fermentation and putrefactive changes are occasioned, resulting in serious disturbance of health. in the process of frying, the action of the heat partially decomposes the fat; in consequence, various poisonous substances are formed, highly detrimental to the digestion of the partaker of the food. adding foods to boiling liquids.--much of the soddenness of improperly cooked foods might be avoided, if the following facts were kept in mind:-- when vegetables, or other foods of ordinary temperature, are put into boiling water, the temperature of the water is lowered in proportion to the quantity and the temperature of the food thus introduced, and will not again boil until the mass of food shall have absorbed more heat from the fire. the result of this is that the food is apt to become more or less water-soaked before the process of cooking begins. this difficulty may be avoided by introducing but small quantities of the food at one time, so as not to greatly lower the temperature of the liquid, and then allowing the latter to boil between the introduction of each fresh supply, or by heating the food before adding it to the liquid. evaporation is another principle often overlooked in the cooking of food, and many a sauce or gravy is spoiled because the liquid, heated in a shallow pan, from which evaporation is rapid, loses so much in bulk that the amount of thickening requisite for the given quantity of fluid, and which, had less evaporation occurred, would have made it of the proper consistency, makes the sauce thick and unpalatable. evaporation is much less, in slow boiling, than in more rapid cooking. measuring.--one of the most important principles to be observed in the preparation of food for cooking, is accuracy in measuring. many an excellent recipe proves a failure simply from lack of care in this respect. measures are generally more convenient than weights, and are more commonly used. the common kitchen cup, which holds a half pint, is the one usually taken as the standard; if any other size is used, the ingredients for the entire recipe should be measured by the same. the following points should be observed in measuring:-- . the teaspoons and tablespoons to be used in measuring, are the silver spoons in general use. . any material like flour, sugar, salt, that has been packed, should either be sifted or stirred up lightly before measuring. . a cupful of dry material is measured level with the top of the cup, without being packed down. . a cupful of liquid is all the cup will contain without running over. hold the cup in a saucer while measuring, to prevent spilling the liquid upon the floor or table. comparative table of weights and measures.--the following comparative table of weights and measurements will aid in estimating different materials:-- one heaping tablespoonful of sugar weighs one ounce. two round tablespoonfuls of flour weigh one ounce. two cupfuls of granulated sugar weigh one pound. two cupfuls of meal weigh one pound. four cupfuls of sifted flour weigh one pound. one pint of oatmeal, cracked wheat, or other coarse grains, weighs about one pound. one pint of liquid weighs one pound. one pint of meat chopped and packed solid weighs one pound. seven heaping tablespoonfuls of sugar = one cupful. five heaping tablespoonfuls of flour = one cupful. two cupfuls of liquid or dry material = one pint four cupfuls of liquid or dry material = one quart. mixing materials.--in the compounding of recipes, various modes are employed for mingling together the different ingredients, chief of which are _stirring_, _beating_, and _kneading_. by _stirring_ is meant a continuous motion round and round with a spoon, without lifting it from the mixture, except to scrape occasionally from the sides of the dish any portion of the material that may cling to it. it is not necessary that the stirring should be all in one direction, as many cooks suppose. the object of the stirring is to thoroughly blend the ingredients, and this may be accomplished as well by stirring--in one direction as in another. _beating_ is for the purpose of incorporating as much air in the mixture as possible. it should be done by dipping the spoon in and out, cutting clear through and lifting from the bottom with each stroke. the process must be continuous, and must never be interspersed with any stirring if it is desired to retain the air within the mixture. _kneading_ is the mode by which materials already in the form of dough are more thoroughly blended together; it also serves to incorporate air. the process is more fully described in the chapter on "bread," temperature.--many a cook fails and knows not why, because she does not understand the influence of temperature upon materials and food. flour and liquids for unfermented breads cannot be too cold, while for bread prepared with yeast, success is largely dependent upon a warm and equable temperature throughout the entire process. cooking utensils.--the earliest cookery was probably accomplished without the aid of any utensils, the food being roasted by burying it in hot ashes or cooked by the aid of heated stones; but modern cookery necessitates the use of a greater or less variety of cooking utensils to facilitate the preparation of food, most of which are so familiar to the reader as to need no description. (a list of those needed for use will be found on page .) most of these utensils are manufactured from some kind of metal, as iron, tin, copper, brass, etc. all metals are dissolvable in certain substances, and some of those employed for making household utensils are capable of forming most poisonous compounds when used for cooking certain foods. this fact should lead to great care on the part of the housewife, both in purchasing and in using utensils for cooking purposes. iron utensils, although they are, when new, apt to discolor and impart a disagreeable flavor to food cooked in them, are not objectionable from a health standpoint, if kept clean and free from rust. iron rust is the result of the combination of the iron with oxygen, for which it has so great an affinity that it will decompose water to get oxygen to unite with; hence it is that iron utensils rust so quickly when not carefully dried after using, or if left where they can collect moisture. this is the reason why a coating of tallow, which serves to exclude the air and moisture, will preserve ironware not in daily use from rusting. "porcelain ware" is iron lined with a hard, smooth enamel, and makes safe and very desirable cooking utensils. german porcelain ware is unexcelled for culinary purposes. "granite ware" is a material quite recently come into use, the composition of which is a secret, although pronounced by eminent chemists to be free from all injurious qualities. utensils made from it are light in weight, easily kept clean, and for most cooking purposes, are far superior to those made from any other material. what is termed "galvanized iron" is unsuitable for cooking utensils, it being simply sheet iron coated with zinc, an exceedingly unsafe metal to be used for cooking purposes. tin, which is simply thin sheet iron coated with tin by dipping several times into vats of the melted metal, is largely employed in the manufacture of cooking utensils. tinware is acted upon by acids, and when used for holding or cooking any acid foods, like sour milk, sour fruits, tomatoes, etc., harmful substances are liable to be formed, varying in quantity and harmfulness with the nature of the acid contained in the food. in these days of fraud and adulteration, nearly all the cheaper grades of tinware contain a greater or less amount of lead in their composition, which owing to its greater abundance and less price, is used as an adulterant of tin. lead is also used in the solder with which the parts of tinware are united. the action of acids upon lead form very poisonous compounds, and all lead-adulterated utensils should be wholly discarded for cooking purposes. _test for lead-adulterated tin._--place upon the metal a small drop of nitric acid, spreading it to the size of a dime, dry with gentle heat, apply a drop of water, then add a small crystal of iodide of potash. if lead is present, a yellowish color will be seen very soon after the addition of the iodide. lead glazing, which is frequently employed on crockery and ironware in the manufacture of cooking utensils, may also be detected in the same manner. cooking utensils made of copper are not to be recommended from the point of healthfulness, although many cooks esteem them because copper is a better conductor of heat than iron or tin. the acids of many fruits combine with copper to form extremely poisonous substances. fatty substances, as well as salt and sugar, act upon copper to a greater or less degree, also vegetables containing sulfur in their composition and produce harmful compounds. utensils made of brass, which is a compound of copper and zinc, are not safe to use for cooking purposes. table topics. bad cooking diminishes happiness and shortens life.--_wisdom of ages._ says mrs. partington: "many a fair home has been desiccated by poor cooking, and a man's table has been the rock on which his happiness has split." significant fact.--_lady_--"have you had much experience as a cook?" _applicant_--"oh, indeed i have. i was the cook of mr. and mrs. peterby for three years." _l._--"why did you leave them?" _a._--"i didn't leave them. they left me. they both died." _l._--"what of?" _a._--"dyspepsia." cooking is generally bad because people falling to routine; habit dulls their appreciation, and they do not think about what they are eating.--_didsbury._ _lilly_ (secretary of the cooking class)--"now girls, we've learned nine cakes, two kinds of angel food, and seven pies. what next?" _susie_ (engaged)--"dick's father says i must learn to bake bread." _indignant chorus_--"bread? how absurd! what are bakers for?" it is told of philip hecgnet, a french, physician who lived in the th, century, that when calling upon his wealthy patients, he used often to go to the kitchen and pantry, embrace the cooks and butlers, and exhort them to do their duty well. "i owe you so much gratitude, my dear friends," he would say; "you are so useful to us doctors; for if you did not keep on poisoning the people, we should all have to go to the poorhouse." there are innumerable books of recipes for cooking, but unless the cook is master of the principles of his art, and unless he knows the why and the wherefore of its processes, he cannot choose a recipe intelligently and execute it successfully.--_richard estcourt._ they who provide the food for the world, decide the health of the world. you have only to go on some errands amid the taverns and hotels of the united states and great britain, to appreciate the fact that a vast multitude of the human race are slaughtered by incompetent cookery. though a young woman may have taken lessons in music, and may have taken lessons in painting, and lessons in astronomy, she is not well educated unless she has taken lessons in dough!--_talmage._ household workshop it is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. this is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department of woman's domain depend so greatly the health and comfort of the family as upon those involved in this "household workshop." the character of a person's work is more or less dependent upon his surroundings, hence is it to be greatly wondered at that a woman immured in a small, close, dimly-lighted room, whose only outlook may be the back alley or the woodshed, supplies her household with products far below the standard of health and housewifely skill? every kitchen should have windows on two sides of the room, and the sun should have free entrance through them; the windows should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. the ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from boiling and other cooking processes, generally invade and render to some degree unhealthful every other portion of the house. it is the steam from the kitchen which gives a fusty odor to the parlor air and provides a wet-sheet pack for the occupant of the "spare bed." the only way of wholly eradicating this evil, is the adoption of the suggestion of the sanitary philosopher who places the kitchen at the top of the house. to lessen to discomforts from heat, a ventilator may be placed above the range, that shall carry out of the room all superfluous heat, and aid in removing the steam and odors from cooking food. the simplest form of such a ventilator this inverted hopper of sheet iron fitted above the range, the upper and smaller end opening into a large flue adjacent to the smoke flue for the range. care must be taken, however, to provide an ample ventilating shaft for this purpose, since a strong draft is required to secure the desired results. there should be ample space for tables, chairs, range, sink, and cupboards, yet the room should not be so large as to necessitate too many steps. a very good size for the ordinary dwelling is x feet. undoubtedly much of the distaste for, and neglect of, "housework," so often deplored in these days, arises from unpleasant surroundings. if the kitchen be light, airy, and tidy, and the utensils bright and clean, the work of compounding those articles of food which grace the table and satisfy the appetite will be a pleasant task, and one entirely worthy of the most intelligent and cultivated woman. it is desirable, from a sanitary standpoint, that the kitchen floor be made impervious to moisture; hence, concrete or tile floors are better than wooden floors. if wooden floors are used, they should be constructed of narrow boards of hard wood, carefully joined and thoroughly saturated with hot linseed oil, well rubbed in to give polish to the surface. cleanliness is the great _desideratum_, and this can be best attained by having all woodwork in and about the kitchen coated with varnish; substances which cause stain and grease spots, do not penetrate the wood when varnished, and can be easily removed with a damp cloth. paint is preferable to whitewash or calcimine for the walls, since it is less affected by steam, and can be more readily cleaned. a carpet on a kitchen floor is as out of place as a kitchen sink would be in a parlor. the elements of beauty should not be lacking in the kitchen. pictures and fancy articles are inappropriate; but a few pots of easily cultivated flowers on the window ledge or arranged upon brackets about the window in winter, and a window box arranged as a jardiniere, with vines and blooming plants in summer, will greatly brighten the room, and thus serve to lighten the task of those whose daily labor confines them to the precincts of the kitchen. the kitchen furniture.--the furniture for a kitchen should not be cumbersome, and should be so made and dressed as to be easily cleaned. there should be plenty of cupboards, and each for the sake of order, should be devoted to a special purpose. cupboards with sliding doors are much superior to closets. they should be placed upon casters so as to be easily moved, as they, are thus not only more convenient, but admit of more thorough cleanliness. cupboards used for the storage of food should be well ventilated; otherwise, they furnish choice conditions for the development of mold and germs. movable cupboards may be ventilated by means of openings in the top, and doors covered with very fine wire gauze which will admit the air but keep out flies and dust. all stationary cupboards and closets should have a ventilating flue connected with the main shaft by which the house is ventilated, or directly communicating with the outer air. no kitchen can be regarded as well furnished without a good timepiece as an aid to punctuality and economy of time. an eight-day clock with large dial and plain case is the most suitable. every kitchen should also be provided with a slate, with sponge and pencil attached, on one side of which the market orders and other memoranda may be jotted down, and on the other the bills of fare for the day or week. in households where servants are kept, the slate will save many a vexatious blunder and unnecessary call to the kitchen, while if one is herself mistress, cook, and housekeeper, it may prove an invaluable aid and time-saver if thus used. [illustration: a convenient kitchen table.] lack of sufficient table room is often a great source of inconvenience to the housekeeper. to avoid this, arrange swinging tables or shelves at convenient points upon the wall, which may be put up or let down as occasion demands. for ordinary kitchen uses, small tables of suitable height on easy-rolling casters, and with zinc tops, are the most convenient and most easily kept clean. it is quite as well that they be made without drawers, which are too apt to become receptacles for a heterogeneous mass of rubbish. if desirable to have some handy place for keeping articles which are frequently required for use, an arrangement similar to that represented in the accompanying cut may be made at very small expense. it may be also an advantage to arrange small shelves about and above the range, on which may be kept various articles necessary for cooking purposes. one of the most indispensable articles of furnishing for a well-appointed kitchen, is a sink; however, a sink must be properly constructed and well cared for, or it is likely to become a source of great danger to the health of the inmates of the household. earthen-ware is the best material for kitchen sinks. iron is very serviceable, but corrodes, and if painted or enameled, this soon wears off. wood is objectionable from a sanitary standpoint. a sink made of wood lined with copper answers well for a long time if properly cared for. the sink should if possible stand out from the wall, so as to allow free access to all sides of it for the sake of cleanliness, and under no circumstances should there be any inclosure of woodwork or cupboards underneath to serve as a storage place for pots and kettles and all kinds of rubbish, dust, and germs. it should be supported on legs, and the space below should be open for inspection at all times. the pipes and fixtures should be selected and placed by a competent plumber. great pains should be taken to keep the pipes clean and well disinfected. refuse of all kinds should be kept out. thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes. drain pipes usually have a bend, or trap, through which water containing no sediment flows freely; but the melted grease which often passes into the pipes mixed with hot water, becomes cooled and solid as it descends, adhering to the pipes, and gradually accumulating until the drain is blocked, or the water passes through very slowly. a grease-lined pipe is a hotbed for disease germs. water containing much grease should be cooled and the grease removed before being turned into the kitchen sink, while bits of refuse should be disposed of elsewhere, since prevention of mischief is in this case, as in most others, far easier than cure. it is customary for housekeepers to pour a hot solution of soda or potash down the sink pipes occasionally, to dissolve any grease which may tend to obstruct the passage; but this is only a partial safeguard, as there is no certainty that all the grease will be dissolved, and any particles adhering to the pipes very soon undergo putrefaction. a frequent flushing with hot water is important; besides which the pipes should be disinfected two or three times a week by pouring down a gallon of water holding in solution a pound of good chloride of lime. stoves and ranges.--the furnishing of a modern kitchen would be quite incomplete without some form of stove or range. the multiplicity of these articles, manufactured each with some especial merit of its own, renders it a somewhat difficult task to make a choice among them. much must, however, depend upon the kind of fuel to be used, the size of the household, and various other circumstances which make it necessary for each individual housekeeper to decide for herself what is best adapted to her wants. it may be said, in brief, that economy of fuel, simplicity of construction, and efficiency in use are the chief points to be considered in the selection of stoves and ranges. a stove or range of plain finish is to be preferred, because it is much easier to keep clean, and will be likely to present a better appearance after a few months' wear than one of more elaborate pattern. but whatever stove or range is selected, its mechanism should be thoroughly understood in every particular, and it should be tested with dampers open, with dampers closed, and in every possible way, until one is perfectly sure she understands its action under all conditions. oil and gas stoves.--in many households, oil, gas, and gasoline stoves have largely taken the place of the kitchen range, especially during the hot weather of summer. they can be used for nearly every purpose for which a wood or a coal range is used; they require much less labor and litter, and can be instantly started into full force and as quickly turned out when no longer required, while the fact that the heat can be regulated with exactness, makes them superior for certain processes of cooking to any other stove. but while these stoves are convenient and economical, especially in small families, they should be used with much care. aside from the danger from explosion, which is by no means inconsiderable in the use of gasoline and oil stoves, they are not, unless well cared for altogether healthful. unless the precaution is taken to use them in well-ventilated rooms or to connect them with a chimney, they vitiate the atmosphere to a considerable extent with the products of combustion. oil stoves, unless the wicks are kept well trimmed, are apt to smoke, and this smoke is not only disagreeable, but extremely irritating to the mucous membrane of the nose and throat. oil stoves are constructed on the same principle as ordinary oil lamps, and require the same care and attention. quite recently there has been invented by prof. edward atkinson a very unique apparatus for cooking by means of the heat of an ordinary kerosene lamp, called the "aladdin cooker." the food to be cooked is placed in a chamber around which hot water, heated by the flame of the lamp, circulates. the uniform heat thus obtained performs the process of cooking, slowly, but most satisfactorily and economically, the result being far superior to that obtained by the ordinary method of cooking by quick heat. the cooker is only used for stewing and steaming; but mr. atkinson has also invented an oven in which the heat is conveyed to the place where it is needed by a column of hot air instead of hot water. with this oven, which consists of an outer oven made of non-conducting material, and an inner oven made of sheet iron, with an intervening space between, through which the hot air circulates, no smoke or odor from the lamp can reach the interior. kitchen. utensils.--the list of necessary kitchen utensils must of course be governed somewhat by individual circumstances, but it should not be curtailed for the sake of display in some other department, where less depends upon the results. a good kitchen outfit is one of the foundation-stones of good housekeeping. the following are some of the most essential:-- two dish pans; two or more _papier-maché_ tubs for washing glassware; one kneading board; one bread board; one pair scales, with weights; scrubbing and stove brushes; brooms; dustpans; roller for towel; washbowl; soap dish; vegetable brushes. [illustration: a double boiler.] for the tin closet.-one dipper; one egg-beater; one two-quart pail; one four-quart pail; six brick-loaf bread pans; three shallow tins; three granite-ware pie tins; two perforated sheet iron pans for rolls, etc.; one set of measures, pint, quart, and two quart; two colanders; two fine wire strainers; one flour sifter; one apple corer; one set patty pans; two dripping pans; two sets gem irons; one set muffin rings; one toaster; one broiler; the six saucepans, different sizes; two steamers; six milk-pans; one dozen basins, different sizes; one chopping bowl and knife; six double boilers; two funnels, large and small; one can opener; griddle; kettles, iron and granite ware; two water baths. for the dish closet.--one half dozen iron-stone china cups; three quart bowls; three pint bowls; two large mixing bowls; two quart bowls with lip; six deep plates; three kitchen pitchers; one glass rolling pin; six wooden and six iron spoons, assorted sizes; six kitchen teaspoons; one stone baking pot; glass jars for stores; crocks and jars. the pantry.--the pantry and china closet should have direct light and good ventilation. the dark, dingy places sometimes used for this purpose are germ breeders. there should be plenty of shelf room and cupboards for the fine glass and china-ware, with a well-arranged sink for washing the dishes. the sink for this purpose is preferably one lined with tinned or planished copper; for dishes will be less liable to become injured and broken then when washed in an iron or earthen-ware sink. extension or folding shelves are a great convenience, and can be arranged for the sink if desired. the accompanying cuts illustrate a sink of four compartments for dish-washing, devised by the writer for use in the sanitarium domestic economy kitchen, which can be closed and used as a table. two zinc trays fit the top, upon which to place the dish drainers. if preferred, the top might be arranged as a drainer, by making it of well-seasoned hard wood, with a number of inclined grooves to allow the water to run into the sink. if the house be heated by steam, a plate-warmer is an important part of the pantry furnishing. [illustration: compartment sink for dish-washing. open.] the storeroom.--if possible to do so, locate the room for the keeping of the kitchen supplies on the cool side of the house. plenty of light, good ventilation, and absolute cleanliness are essential, as the slightest contamination of air is likely to render the food supply unfit for use. the refrigerator should not be connected with the kitchen drain pipe, and the greatest care should be taken to keep it clean and sweet. it should be thoroughly scrubbed with borax or sal-soda and water, and well aired, at least once a week. strongly flavored foods and milk should not be kept in the same refrigerator. the ice to be used should always be carefully washed before putting in the refrigerator. care should also be taken to replenish it before the previous supply is entirely melted, as the temperature rises when the ice becomes low, and double the quantity will be required to cool the refrigerator that would be necessary to keep it of uniform temperature if added before the ice was entirely out. the water supply.--the water used for drinking and cooking purposes should receive equal consideration with the food supply, and from whatever source obtained, it should be frequently tested for impurities, since that which looks the most refreshing may be contaminated with organic poison of the most treacherous character. [illustration: compartment sink for dish-washing. closed.] a good and simple test solution, which any housewife can use, may be prepared by dissolving twelve grains of caustic potash and three of permanganate of potash in an ounce of distilled water, or filtered soft water. add a drop of this solution to a glass of the water to be tested. if the pink color imparted by the solution disappears at once, add another drop of the solution, and continue adding drop by drop until the pink color will remain for half an hour or more. the amount of the solution necessary to security permanent color is very fair index to the quality of the water. if the color imparted by the first one or two drops disappears within a half hour, the water should be rejected as probably dangerous. water which is suspected of being impure may be rendered safe by boiling. filters are only of service in removing suspended particles and the unpleasant taste of rain water; a really dangerous water is not rendered safe by filtering in the ordinary manner. cellars.--sanitarians tell us that cellars should never be built under dwelling houses. because of improper construction and neglect, they are undoubtedly the cause of much disease and many deaths. a basement beneath the house is advantageous, but the greatest of care should be given to construct it in accord with sanitary laws. it should be thoroughly drained that there may be no source of dampness, but should not be connected with a sewer or a cesspool. it should have walls so made as to be impervious to air and water. an ordinary brick or stone wall is inefficient unless well covered with good portland cement polished smooth. the floors should likewise be covered with cement, otherwise the cellar is likely to be filled with impure air derived from the soil, commonly spoken of as "ground air," and which offers a constant menace to the health of those who live over cellars with uncemented walls and floors. light and ventilation are quite as essential to the healthfulness of a cellar as to other rooms of the dwelling. constantly during warm weather, and at least once a day during the winter season, windows should be opened wide, thus effecting a free interchange of air. all mold and mustiness should be kept out by thorough ventilation and frequent coats of whitewash to the walls. vegetables and other decomposable articles, if stored in the basement, should be frequently sorted, and all decaying substances promptly removed. this is of the utmost importance, since the germs and foul gases arising from decomposing food stuffs form a deadly source of contamination through every crack and crevice. kitchen conveniences. in these days of invention and progress, much thought and ingenuity have been expended in making and perfecting labor-saving articles and utensils, which serve to make housework less of a burden and more of a delight. the steam-cooker.--one of the most unique of these conveniences is the steam-cooker, one kind of which is illustrated by the accompanying cut. steaming is, for many foods, a most economical and satisfactory method of cooking. especially is this true respecting fruits, grains, and vegetables, the latter of which often have the larger proportion of their best nutritive elements dissolved and thrown away in the water in which they are boiled. in the majority of households it is, however, the method least depended upon, because the ordinary steamer over a pot of boiling water requires too much attention, takes up too much stove room, and creates too much steam in the kitchen, to prove a general favorite. the steam-cooker has an escape-steam tube through which all excess of steam and odors passes into the fire, and thus its different compartments may contain and cook an entire dinner, if need be, and over one stove hole or one burner of an oil or gasoline stove. [illustration: the steam-cooker.] the vegetable press.--the accompanying cut represents this handy utensil, which is equally useful as a potato and vegetable masher; as a sauce, gruel, and gravy strainer; as a fruit press, and for many other purposes for which a colander or strainer is needed, while it economizes both time and labor. [illustration: vegetable press.] lemon drill.--this little article for extracting the juice of the lemon, and which can be purchased of most hardware dealers, is quite superior to the more commonly used lemon squeezer. being made of glass, its use is not open to the danger that the use of metal squeezer is are from poisonous combinations of the acid and metal, while the juice extracted is free from pulp, seeds, and the oil of the skin. [illustration: lemon drill.] a handy waiter.--in many households where no help is employed, a labor-saving device like the one represented in the accompanying illustration, will be found of great service. it is a light double table on easy-rolling casters, and can be readily constructed by anyone handy in the use of tools. if preferred, the top may be covered with zinc. in setting or clearing the table, the dishes may be placed on the lower shelf, with the food on the top, and the table rolled from pantry to dining room, and from dining room to kitchen; thus accomplishing, with one trip, what is ordinarily done with hundreds of steps by the weary housewife. if desirable to reset the table at once after a meal, the waiter will be found most serviceable as a place whereon the glassware and silverware may be washed. it is equally serviceable for holding the utensils and material needed when cooking; being so easily moved, they can be rolled to the stove and is always convenient. [illustration: the handy waiter.] wall cabinet.--where cupboard space is limited, or where for convenience it is desirable to have some provision for supplies and utensils near the range and baking table, a wall cabinet offers a most convenient arrangement. it may be made of a size to fit in any convenient niche, and constructed plainly or made as ornamental as one pleases, with doors to exclude the dust, shelves on which to keep tin cans filled with rice, oatmeal, cracked wheat, and other grains; glass jars of raisins, sugar, citron, cornstarch, etc.; hooks on which may hang the measures, egg-beater, potato masher, and such frequently needed utensils; and with drawers for paring knives, spoons, and similar articles, the wall cabinet becomes a _multum in parvo_ of convenience which would greatly facilitate work in many households. [illustration: wall cabinet.] percolate holder.--the accompanying cut illustrates an easily-constructed device for holding a jelly bag or percolate. it may be so made as to be easily screwed to any ordinary table, and will save the housekeeper far more than its cost in time and patience. kneading table.--much of the tiresome labor of bread-making can be avoided if one is supplied with some convenient table similar to the one represented in the cut, wherein the needed material and utensils may be kept in readiness at all times. the table illustrated has two large tin drawers, each divided into two compartments, in which may be kept corn meal, entire wheat, and graham and white flours. two drawers above provide a place for rolling-pin, bread mallet, gem irons, spoons, etc., while a narrow compartment just beneath the hardwood top affords a place for the kneading board. the table being on casters is easily moved to any part of the kitchen for use. [illustration: percolater holder.] [illustration: kneading table.] dish-towel rack.--nothing adds more to the ease and facility with which the frequent dish-washings of the household may be accomplished than clean, well-dried towels. for quick drying,--an item of great importance if one would keep the towels fresh and sweet,--the towel rack represented in the cut, and which can be made by any carpenter, is a most handy device. when not in use, it can be turned up against the wall as illustrated. it is light, affords sufficient drying space so that no towel need be hung on top of another, and projecting out from the wall as it does, the free circulation of air between the towels soon dries them. [illustration: dish-towel rack.] kitchen brushes.--these useful little articles can be put to such a variety of uses that they are among the chiefest of household conveniences. they are also so inexpensive, costing but five cents apiece without handles and seven cents with handles, that no housewife can afford to be without a supply of them. for the washing of dishes with handles, the outside of iron kettles, and other cooking utensils made of iron, they are especially serviceable. the smaller sizes are likewise excellent for cleaning cut glass ware, majolica ware,--in fact, any kind of ware with raised figures or corrugated surfaces. for cleaning a grater, nothing is superior to one of these little brushes. such a brush is also most serviceable for washing celery, as the corrugated surface of the stalk makes a thorough cleaning with the hands a difficult operation. then if one uses a brush with handle, ice water, which adds to the crispness of the celery, may be used for the cleaning, as there will be no necessity for putting the hands in the water. a small whisk broom is also valuable for the same purpose. such vegetables as potatoes, turnips, etc., are best cleaned with a brush. it makes the work less disagreeable, as the hands need not be soiled by the process, and in no other way can the cleaning be so well and thoroughly done. [illustration: vegetable brush.] all brushes after being used should be carefully scalded and placed brush downward in a wire sponge basket, or hung up on hooks. if left around carelessly, they soon acquire the musty smell of a neglected dishcloth. table topics. the kitchen is a chemical laboratory, in which are conducted a number of chemical processes by which our food is converted from its crudest state to condition more suitable for digestion and nutrition, and made more agreeable to the palate.--_prof. matthew williams._ half the trouble between mistresses and maids arises from the disagreeable surroundings to which servants are confined. there is no place more dismal than the ordinary kitchen in city dwellings. it is half underground, ill-lighted, and unwholesome. what wonder, then, in the absence of sunlight, there is a lack of sunny temper and cheerful service? an ill-lighted kitchen is almost sure to be a dirty one, where germs will thrive and multiply. let sanitary kitchens be provided, and we shall have more patient mistresses and more willing servants.--_sel._ a sluggish housemaid exclaimed, when scolded for the uncleanliness of her kitchen, "i'm sure the room would be clean enough if it were not for the nasty sun, which is always showing the dirty corners."--_sel._ if we would look for ready hands and willing hearts in our kitchens, we should make them pleasant and inviting for those who literally bear the "burden and heat of the day" in this department of our homes, where, emphatically, "woman's work is never done." we should no longer be satisfied to locate our kitchens in the most undesirable corner of the house. we should demand ample light,--sunshine if possible,--and justly too; for the very light itself is inspiring to the worker. it will stir up cheer and breed content in the minds of those whose lot is cast in this work-a-day room.--_sel._ any invention on the part of the housekeeper intended to be a substitute for watchfulness, will prove a delusion and a snare.--_sel._ "the first wealth is health," says emerson. a knowledge of sanitary principles should be regarded as an essential part of every woman's education, and obedience to sanitary laws should be ranked, as it was in the mosaic code, as a religious duty.--_sel._ much of the air of the house comes from the cellar. a heated house acts like a chimney. a german experimenter states that one half of the cellar air makes its way into the first story, one third into the second, and one fifth into the third. cereals and their preparation for the table cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. they are used for food both in the unground state and in various forms of mill products. the grains are pre-eminently nutritious, and when well prepared, easily digested foods. in composition they are all similar, but variations in their constituent elements and the relative amounts of these various elements, give them different degrees of alimentary value. they each contain one or more of the nitrogenous elements,--gluten, albumen, caseine, and fibrin,--together with starch, dextrine, sugar, and fatty matter, and also mineral elements and woody matter, or cellulose. the combined nutritive value of the grain foods is nearly three times that of beef, mutton, or poultry. as regards the proportion of the food elements necessary to meet the various requirements of the system, grains approach more nearly the proper standard than most other foods; indeed, wheat contains exactly the correct proportion of the food elements. being thus in themselves so nearly perfect foods, and when properly prepared, exceedingly palatable and easy of digestion, it is a matter of surprise that they are not more generally used; yet scarcely one family in fifty makes any use of the grains, save in the form of flour, or an occasional dish of rice or oatmeal. this use of grains is far too meager to adequately represent their value as an article of diet. variety in the use of grains is as necessary as in the use of other food material, and the numerous grain preparations now to be found in market render it quite possible to make this class of foods a staple article of diet, if so desired, without their becoming at all monotonous. in olden times the grains were largely depended upon as a staple food, and it is a fact well authenticated by history that the highest condition of man has always been associated with wheat-consuming nations. the ancient spartans, whose powers of endurance are proverbial, were fed on a grain diet, and the roman soldiers who under caesar conquered the world, carried each a bag of parched grain in his pocket as his daily ration. other nationalities at the present time make extensive use of the various grains. rice used in connection with some of the leguminous seeds, forms the staple article of diet for a large proportion of the human race. rice, unlike the other grain foods, is deficient in the nitrogenous elements, and for this reason its use needs to be supplemented by other articles containing an excess of the nitrogenous material. it is for this reason, doubtless, that the hindoos use lentils, and the chinese eat peas and beans in connection with rice. we frequently meet people who say they cannot use the grains,--that they do not agree with them. with all deference to the opinion of such people, it may be stated that the difficulty often lies in the fact that the grain was either not properly cooked, not properly eaten, or not properly accompanied. a grain, simply because it is a grain, is by no means warranted to faithfully fulfil its mission unless properly treated. like many another good thing excellent in itself, if found in bad company, it is prone to create mischief, and in many cases the root of the whole difficulty may be found in the excessive amount of sugar used with the grain. sugar is not needed with grains to increase their alimentary value. the starch which constitutes a large proportion of their food elements must itself be converted into sugar by the digestive processes before assimilation, hence the addition of cane sugar only increases the burden of the digestive organs, for the pleasure of the palate. the asiatics, who subsist largely upon rice, use no sugar upon it, and why should it be considered requisite for the enjoyment of wheat, rye, oatmeal, barley, and other grains, any more than it is for our enjoyment of bread or other articles made from these same grains? undoubtedly the use of grains would become more universal if they were served with less or no sugar. the continued use of sugar upon grains has a tendency to cloy the appetite, just as the constant use of cake or sweetened bread in the place of ordinary bread would do. plenty of nice, sweet cream or fruit juice, is a sufficient dressing, and there are few persons who after a short trial would not come to enjoy the grains without sugar, and would then as soon think of dispensing with a meal altogether as to dispense with the grains. even when served without sugar, the grains may not prove altogether healthful unless they are properly eaten. because they are made soft by the process of cooking and on this account do not require masticating to break them up, the first process of digestion or insalivation is usually overlooked. but it must be remembered that grains are largely composed of starch, and that starch must be mixed with the saliva, or it will remain undigested in the stomach, since the gastric juice only digests the nitrogenous elements. for this reason it is desirable to eat the grains in connection with some hard food. whole-wheat wafers, nicely toasted to make them crisp and tender, toasted rolls, and unfermented zwieback, are excellent for this purpose. break two or three wafers into rather small pieces over each individual dish before pouring on the cream. in this way, a morsel of the hard food may be taken with each spoonful of the grains. the combination of foods thus secured, is most pleasing. this is a specially advantageous method of serving grains for children, who are so liable to swallow their food without proper mastication. cooking of grains.--all grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion. even the so-called "steam-cooked" grains, advertised to be ready for use in five or ten minutes, require a much longer cooking to properly fit them for digestion. these so-called quickly prepared grains are simply steamed before grinding, which has the effect to destroy any low organisms contained in the grain. they are then crushed and shredded. bicarbonate of soda and lime is added to help dissolve the albuminoids, and sometimes diastase to aid the conversion of the starch into sugar; but there is nothing in this preparatory process that so alters the chemical nature of the grain as to make it possible to cook it ready for easy digestion in five or ten minutes. an insufficiently cooked grain, although it may be palatable, is not in a condition to be readily acted upon by the digestive fluids, and is in consequence left undigested to act as a mechanical irritant. [illustration: a double boiler.] for the proper cooking of grains the double boiler is the best and most convenient utensil for ordinary purposes. if one does not possess a double boiler, a very fair substitute may be improvised by using a covered earthen crock placed within a kettle of boiling water, or by using two pails, a smaller within a larger one containing boiling water. a closed steamer or steam-cooker is also valuable for the cooking of grains. grains may be cooked in an ordinary kettle, but the difficulties to be encountered, in order to prolong the cooking sufficiently and prevent burning, make it the least desirable utensil for this purpose. water is the liquid usually employed for cooking grains, but many of them are richer and finer flavored when milk is mixed with the water,--one part to two of water. especially is this true of rice, hominy, and farina. when water is used, soft water is preferable to hard. no salt is necessary, but if used at all, it is generally added to the water before stirring in the grain or meal. the quantity of liquid required varies with the different grains, the manner in which they are milled, the method by which they are cooked, and the consistency desired for the cooked grain, more liquid being required for a porridge than for a mush. the following table gives the time necessary for cooking and the quantity of liquid required for the various grains, with the exception of rice, when cooked in a double boiler or closed steamer, to produce a mush of ordinary consistency. if an ordinary kettle is used for cooking the grains, a larger quantity of water will be needed:-- table showing proportion of grain and liquid required, with approximate time, when a double boiler is used. quantity of water hours to grain. required. cook. graham grits part parts to rolled wheat " " to cracked " " - / " to pearl " " " to whole " " " to rolled oats " " to coarse oatmeal " " to rolled rye " " to pearl barley " " to coarse hominy " " to fine hominy " " to cerealine " part / all grains should be carefully looked over before being put to cook. in the cooking of grains, the following points should be observed:-- . measure both liquid and grain accurately with the same utensil, or with two of equal size. . have the water boiling when the grain is introduced, but do not allow it to boil for a long time previous, until it is considerably evaporated, as that will change the proportion of water and grain sufficiently to alter the consistency of the mush when cooked. introduce the grain slowly, so as not to stop the sinking to the bottom, and the whole becomes thickened. if the grain is cooked in a double boiler, this first boiling should be done with the inner dish directly over the fire, and when the grain has thickened or become "set," as it is termed, the dish should at once be placed in the outer boiler, the water in which should be boiling. it will then require no further care during the entire cooking, safe to keep the outer boiler filled and the water boiling. if the grain is to be cooked in a steam-cooker, as soon as set it may be turned into a china or an earthen dish, suitable for use on the table, and placed at once in the steamer to complete the cooking. if an ordinary kettle is used, it is well to place it upon an iron ring or brick on some part of the range were it will just simmer, for the remainder of the cooking. . stir the grain continuously until it has set, but not at all afterward. grains are much more appetizing if, while properly softened, they can still be made to retain their original form. stirring renders the preparation pasty, and destroys its appearance. grains cooked in a double boiler will require no stirring, and there will be little danger of their being lumpy, underdone on top, and scorched at the bottom, as is so often the case when cooked in a single boiler. . cook continuously. if it be necessary to replenish the water in the outer boiler at anytime, let it be done with water of boiling temperature. if it is desired to have the mush quite thick and dry, the boiler should be left uncovered during the latter part of the cooking. if preferred moist, keep the cover on. in the preparation of all mushes with meal or flour, it is a good plan to make the material into a batter with a portion of the liquid retained from the quantity given, before introducing it into the boiling water. this prevents the tendency to cook in lumps, so frequent when dry meal is scattered into boiling liquid. care must be taken, however, to add the moistened portion very slowly, stirring vigorously meantime, so that the boiling will not be checked. use warm water for moistening. the other directions given for the whole or broken grains are applicable to the ground products. grains for breakfast.--since hasty preparation will not suffice for the grains, they cannot be conveniently cooked in the morning in time for breakfast. this difficulty may be obviated by cooking the day previous, and reheating in the following way:-- place the grain, when sufficiently cooked, in the refrigerator or in some place where it will cool quickly (as slow cooling might cause fermentation), to remain overnight. if cooked in a porcelain-lined or granite-ware double boiler, it may be left undisturbed, if uncovered. if cooked in tin or iron, turn the grain into a large earthen or china dish. to heat in the morning, fill the outer boiler with boiling water, place the inner dish containing the grain therein, and steam until thoroughly heated. no stirring and no additional liquid will be necessary, and if placed upon the stove when beginning the preparations for breakfast, it will be ready for serving in good season. if the grain has been kept in an earthen dish, it may best be reheated by placing that inside the steam cooker or an ordinary steamer over a kettle of boiling water. cracked wheat, pearl wheat, oatmeal, and other course grain preparations to be reheated, require for cooking a half cup of water in addition to the quantity given in the table. for rolled wheat, rolled oats, rolled rye, and other crushed grains, no more is needed. grains may be used for breakfast without reheating, if served with hot milk or cream. if one has an aladdin oven, the problem of grains for breakfast may be easily solved by cooking them all night, and if started late in the evening, they may be thus cooked over a single burner oil stove with the flame turned low. grains an economical food.--while grains are pre-eminently among the most nutritious of foods, they are also among the most economical, the average price being from five to seven cents a pound, and even less when purchased in bulk. if it be objected that they require much fuel to secure the prolonged cooking necessary, we would say that a few cents' worth of oil a week and a small lamp stove will accomplish the cooking in a most efficient manner. for a hot-weather food there are few articles which give greater satisfaction and require less time and labor on the part of the housewife than grains, cooked by the aid of a small lamp stove. wheat. description.--wheat is the most important of the grain foods. it is probably a native of southwestern asia, though like most grains cultivated from the earliest periods, its history is extremely obscure. wheat is of two principal kinds, characterized as soft and hard wheat, though there are hundreds of named varieties of the grain. the distinction between many of these is due to variation in the relative proportions of starch and nitrogenous matter. some contain not more than eight per cent of nitrogenous elements, while others contain eighteen or twenty per cent, with a corresponding decrease in carbonaceous elements. this difference depends upon the soil, cultivation, season, climate, and other conditions under which the grain is produced. the structure of the wheat grain consists of an external tegument of a hard, woody nature, so coherent that it appears in the form of scales or bran when the wheat is ground, and an inner portion, more soft and friable, consisting of several cellular layers. the layer nearest the outer husk contains vegetable fibrin and fatty matter. the second layer is largely composed of gluten cells; while the center comprising the bulk of the grain, is chiefly made up of starch granules with a small proportion of gluten. the structure of a wheat kernel is well illustrated in the accompanying cut. as will be seen, the different food elements are situated in different parts of the grain, and not uniformly distributed throughout its structure. the outer husk of the berry is composed wholly of innutritious and indigestible matter, but the thin layers which lie next this outer covering contain the larger proportion of the nitrogenous elements to be found in the entire kernel. the central portion consists almost wholly of farinaceous matter. [illustration: sectional view of wheat kernel.] phosphates and other mineral matter are present to some extent throughout the entire grain, but preponderates in the external part. here is also found a peculiar, soluble, active principle called diastase, which possesses the power of converting starch into sugar. the dark color and marked flavor of graham bread is undoubtedly due to the influence of this element. until within a few years the unground grain was rarely used as an article of food, but people are beginning to appreciate its wholesomeness, and cracked, rolled, and pearled wheats are coming rapidly into favor. cracked wheat is the grain cleaned and then cut into two or more pieces; in rolled wheat the grains are mashed between rollers, by which process they are thoroughly softened in every part, and are then easily cooked. pearl wheat is the whole grain cleaned and dressed. the whole grain is also cooked sometimes in its natural state. preparation and cooking.--few articles of food show greater difference between good and poor cooking than the various grains. dry, harsh, or underdone, they are as unwholesome as unpalatable. like most of the grains, wheat, with the exception of new wheat boiled whole, should be put into boiling water and allowed to cook continuously but slowly until done. any of the unground preparations require prolonged cooking. the average length of time and the approximate amount of water needed in cooking _one cupful_ of the various wheat preparations in a double boiler is stated on page . _recipes._ pearl wheat.--heat a quart of water to boiling in the inner dish of a double boiler, and stir into it one cup or one-half pint of pearl wheat. let it boil rapidly until thickened and the wheat has ceased settling, then place in the outer boiler, in which the water should be boiling, and cook continuously from three to four hours. cracked wheat.--cracked wheat may be cooked in the same manner as pearl wheat, by using four and one-half parts of water to one of grain. the length of time required to cook it thoroughly is about the same as for pearl wheat. rolled wheat.--this preparation of wheat requires only three parts water to one of wheat. it should be cooked in the same way as pearled wheat, but requires only three hours' cooking. boiled wheat (sometimes called frumenty).--select newly-cut wheat, well rubbed or threshed out. look it over carefully, wash, and put to cook in five times its measure of cold water. let it come to a boil, and cook gently until the grains burst open, and it can be readily mashed between the thumb and finger. this will require from four to ten hours, depending upon the age and variety of the wheat used. when done, it should be even full of a rich, thick liquor. if necessary, add more boiling water, but stir as little as possible. it may be served with cream, the same as other wheat preparations. it is also excellent served with lemon and other fruit sauces. wheat with raisins.--raisins or zante currants may be added to any of the foregoing recipes, if desired. the raisins or currants should be well steamed previously, however, and stirred in lightly and evenly just before dishing. if cooked with the grain, they become soft, broken, and insipid. figs, well steamed and chopped, may be added in the same way. wheat with fresh fruit.--fresh whortleberries, blueberries, and blackberries stirred into any of the well-cooked wheat preparations just before serving, make a very desirable addition. a most delicious dish may be prepared by stirring into well-cooked cracked wheat a few spoonfuls of rather thick cream and some fresh wild blackberries. serve hot. molded wheat.--cracked wheat, rolled wheat, or pearl wheat, cooked according to the foregoing recipes, and turned into molds until cold, makes a very palatable dessert, and may be served with sugar and cream or with fruit juice. bits of jelly placed on top of the molds in the form of stars or crosses, add to the appearance. molded grains are also very nice served with fresh berries, either mashed or whole, arranged around the mold. finer mill products of wheat. the grain of wheat is inclosed in a woody envelope. the cellular layers just beneath contain the largest proportion of nitrogenous matter, in the form of gluten, and are hard of pulverization, while the starchy heart of the grain is easily crumbled into fine dust. thus it will be readily understood that when the grain is subjected to an equal pulverizing force, the several portions will be likely to be crushed into particles of different sizes. the outer husk being toughest, will be the least affected, the nitrogenous or glutenous portion will be much finer, while the brittle starch will be reduced to powder. this first simple product of grinding is termed wheat meal, unbolted, or graham flour, and of course contains all the elements of the grain. in ordinary milling, however, this is subjected to various siftings, boltings, or dressings, to separate the finer from the coarser particles, and then subdivided into various grades of flour, which vary much in composition and properties. the coarser product contains the largest proportion of nutrients, while in the finer portions there is an exclusion of a large part of the nitrogenous element of the grain. the outer portions of the wheat kernel, which contain the greater part of the nitrogenous element, are darker in color than the central, starchy portion. it will be apparent, then, that the finer and whiter the flour, the less nutriment it is likely to contain, and that in the use of superfine white flour the eye is gratified at the expense of the body. a preparation called farina, is made from the central portion of wheat, freed from bran, and crushed into granules. another preparation, called graham grits, is prepared by granulating the outer layers of the kernel together with the germ of the wheat. this preparation, comparatively a new one, includes the most nutritious properties of the grain, and its granular form renders it excellent for mushes as well as for other purposes. farina is scarcely more nutritious than white flour, and should not be used as a staple food. graham grits contains the best elements of the wheat grain in good proportion, and is one of the best preparations of wheat. other preparations of wheat somewhat similar in character are farinose, germlet, etc. _recipes._ farina.--heat a pint of milk and one of water, or if preferred, a quart of milk, in the inner cup of a double boiler; and when boiling, stir in five tablespoonfuls of farina, moistened evenly with a little milk. let it boil rapidly until well set, which will be in about five or eight minutes; then place in the outer boiler, and cook one hour. serve cold or hot with a dressing of cream or fruit juices. farina may be cooked in water alone, but on account of its lack of nutritive elements, it is more valuable if prepared with milk. farina with fig sauce.--cook the farina as in the foregoing recipe, and serve hot with a fig sauce prepared as follows:-- carefully look over, washed, and chop or cut quite finally, enough good figs to make a cupful. stew in a pint of water, to which has been added a tablespoonful of sugar, until they are one homogeneous mass. if the figs are not of the best quality and do not readily soften, it is well, after stewing for a time, to rub them through a colander or vegetable press to break up the tough portions and make a smooth sauce. put a spoonful of the hot fig sauce on each individual dish of farina, and serve with cream or without dressing. farina with fresh fruit.--cook the farina as previously directed. have some sliced yellow peaches, mellow sweet apples, or bananas in a dish, turn the farina over them, stir up lightly with a fork, and serve hot with cream. molded farina.--farina to be used cold may be cooked in the same manner as before described, with two or three tablespoonfuls of sugar added at the same time with the farina, and when done, molded in cups previously wet with a little cold water. serve with a dressing of fruit juice, whipped cream flavored with lemon, or mock cream flavored with cocoanut. graham grits.--to four parts of water boiling in the inner dish of a double boiler add slowly, so as not to stop the boiling of the water, one part of graham grits. stir until thickened, then place in the outer boiler, and steam from three to five hours. serve hot with cream, or mold in cups previously dipped in cold water, and serve with a dressing of fruit juice. the fig sauce prepared as previously directed, is also excellent with graham grits. graham mush no. .--good flour is the first requisite for making good graham mush. poor graham flour cannot be made into first-class mush. flour made from the best white winter wheat is perhaps the best. it may be used either sifted or unsifted, as preferred. the proportion of flour and liquid to be used will necessarily vary somewhat with the quality of the flour, but in general, three parts water to one of flour will be needed. too much flour not only makes the mush too thick, but gives it an underdone taste. stir the dried flour rapidly into boiling water, (which should not cease to boil during the process), until a thick porridge is obtained. it is well to have it a little thinner at first than is desirable for serving, as it will thicken by cooking. cook slowly at least one hour. a longer time makes it more digestible. left-over graham mush is nice spread on rather shallow tins, and simply heated quickly in a hot oven. graham mush no. .--moisten one pint of good graham flour with a pint of warm water, or enough to make a batter thin enough to pour. (the quantity of water needed will vary a little with the fineness and quality of the flour.) pour this batter into a quart of water boiling in the inner cup of a double boiler. remember to add the batter sufficiently slow, so as not to stop the boiling of the water. when thickened, put into the outer boiler, and cook for one hour. graham mush no. .--prepare in the same way as above, using milk or part milk in the place of water. left-over graham mush at breakfast, which has been prepared with water, is very nice if, while it is still warm, a small quantity of hot milk is well stirred into it, and it is then set by to be reheated in a double boiler for dinner. graham mush with dates.--prepare a mush as for graham mush no. . when done, place in the dish in which the mush is to be served, some nice, fresh dates from which the stones have been removed. pour the mush over them, and stir up lightly, taking care not to break the fruit, and serve. raisins previously steamed, or figs steamed and cut into pieces, may be used instead of dates. serve hot with cream, or mold, and serve cold. plum porridge.--prepare a graham mush as previously directed, and when done, add to it a cup of well-steamed raisins and sufficient rich milk to thin it to the consistency of porridge. graham apple mush.--prepare a smooth apple sauce of rather tart apples. sweeten it slightly, and thin with boiling water. have this mixture boiling, and add to it graham flour, either sprinkled in dry or moistened with water, sufficient to make a well-thickened mush. cook, and serve hot with cream. granola mush.--granola, a cooked preparation of wheat and oats, manufactured by the sanatarium food co., makes a most appetizing and quickly prepared breakfast dish. into a quart of boiling water sprinkle a pint of granola. cook for two or three minutes, and serve hot with cream. granola fruit mush.--prepare the mush as directed, and stir into it, when done, a large cupful of nicely-steamed, seedless raisins. serve hot with cream. milk may be used instead of water, if preferred. granola peach mush.--instead of the raisins as directed in the foregoing recipe, add to the mush, when done, a pint of sliced yellow peaches. finely-cut, mellow sweet apples, sliced bananas, and blueberries may be used in a similar way. bran jelly.--select some clean wheat bran, sprinkle it slowly into boiling water as for graham mush, stirring briskly meanwhile with a wooden spoon, until the whole is about the consistency of thick gruel. cook slowly in a double boiler for two hours. strain through a fine wire sieve placed over the top of a basin. when strained, reheat to boiling. then stir into it a spoonful or so of sifted graham flour, rubbed smooth in a little cold water. boil up once; turn into molds previously wet in cold water, and when cool, serve with cream or fruit juice. the oat, or avena. description.--the native country of the plant from which our common varieties of the oat are derived, is unknown. oat grains have been found among the remains of the lake-dwellers in switzerland, and it is probable that this plant was cultivated by the prehistoric inhabitants of central europe. the ancient greeks and romans used oats, ranking them next in value to barley, which they esteemed above all other cereals. although principally grown as food for horses, the oat, when divested of its husk and broken by a process of milling, is an exceedingly nutritious and valuable article of diet for human beings; and there is no article of food that has increased in general favor more rapidly in the last few years than this grain. the scotch have long been famed for their large consumption of oatmeal. it forms the staple article of diet for the peasantry, to which fact is generally attributed the fine physique and uniform health for which they, as a race, are particularly noted. it is related that dr. johnson, of dictionary fame, who never lost an opportunity to disparage the scotch, on one occasion defined oats as, "in scotland, food for men; in england, food for horses." he was well answered by an indignant scotchman who replied, "yes; and where can you find such fine men as in scotland, or such horses as in england?" oatmeal justly ranks high as an alimentary substance. it contains about the same proportion of nitrogenous elements as wheat, and with the exception of maize, is richer in fatty matter than any other of the cultivated cereals. in general structure the oat resembles wheat. to prepare oats for food, the husk, which is wholly indigestible in character, must be thoroughly removed. to accomplish this, the grain is first kiln-dried to loosen the husk, and afterward submitted to a process of milling. denuded of its integument, the nutritive part of the grain is termed groats; broken into finer particles, it constitutes what is known as oatmeal; rolled oats, or avena, is prepared by a process which crushes the kernels. oatmeal varies also in degrees of trituration, some kinds being ground much finer than others. the more finely-ground products are sometimes adulterated with barley meal, which is cheaper than oatmeal and less nutritious. the black specks which are sometimes found in oatmeal are particles of black oats which have been ground in connection with the other. oatmeal lacks the tenacity of wheaten flour, and cannot, without the addition of some other flour, be made into light bread. it is, however, largely consumed by the inhabitants of scotland and the north of england, in the form of oatcakes. the oatmeal is mixed with water, kneaded thoroughly, then rolled into very thin cakes, and baked on an iron plate or griddle suspended over a fire. so much, however, depends upon the kneading, that it is said that the common inquiry before the engagement of a domestic servant in scotland, is whether or not she is a good kneader of oatcakes. the most common use of oatmeal in this country is in the form of mush or porridge. for this the coarser grades of meal are preferable. for people in health, there is no more wholesome article of diet than oatmeal cooked in this way and eaten with milk. for growing children, it is one of the best of foods, containing, as it does, a large proportion of bone and muscle-forming material, while to almost all persons who have become accustomed to its use, it is extremely palatable. the time required for its digestion is somewhat longer than that of wheaten meal prepared in the same manner. it is apt to disagree with certain classes of dyspeptics, having a tendency to produce acidity, though it is serviceable as an article of diet in some forms of indigestion. the manner of its preparation for the table has very much to do with its wholesomeness. indeed, many objectionable dishes are prepared from it. one of these, called _brose_, much used in scotland, is made by simply stirring oatmeal into some hot liquid, as beef broth, or the water in which a vegetable has been boiled. the result is a coarse, pasty mass of almost raw oatmeal, an extremely indigestible compound, the use of which causes water brash. a preparation called _sowens_, or flummery, made by macerating the husks of the oats in water from twenty-four to thirty-six hours, until the mixture ferments, then boiling down to the consistency of gruel, is a popular article of food among the scotch and welsh peasantry. when boiled down still more, so it will form a firm jelly when cold, the preparation is called _budrum_. preparation and cooking.--oatmeal requires much cooking in order to break its starch cells; and the coarser the meal, the longer it should be allowed to cook. a common fault in the use of oatmeal is that it is served in an underdone state, which makes a coarse, indigestible dish of what, with more lengthy preparation, would be an agreeable and nutritious food. like most of the grains, it is best put into boiling soft water, and allowed to cook continuously and slowly. it is greatly injured by stirring, and it is therefore preferably cooked in a double boiler or closed steamer. if it is necessary to use an ordinary kettle, place it on some part of the range where the contents will only simmer; or a hot brick may be placed under it to keep it from cooking too fast. it may be cooked the day previous, and warmed for use the same as other grains. recipes. oatmeal mush.--heat a quart of water to boiling in the inner dish of a double boiler, sift into it one cup of coarse oatmeal, and boil rapidly, stirring continuously until it sets; then place in the outer boiler, the water in which should be boiling, and cook three hours or longer. serve with cream. oatmeal fruit mush.--prepare the oatmeal as directed above, and stir in lightly, when dishing for the table, some sliced mellow and juicy raw sweet apples. strawberry apples and other slightly tart apples are likewise excellent for the purpose. well-ripened peaches and bananas may also be used, if care is taken to preserve the slices whole, so as to present an appetizing appearance. both this and the plain oatmeal mush are best eaten with toasted whole-wheat wafers or some other hard food. oatmeal blancmange no. .--soak a cupful of coarse oatmeal over night in a pint and a half of water. in the morning, beat the oatmeal well with a spoon, and afterwards pass all the soluble portion through a fine strainer. place the liquid in the inner dish of a double boiler, and cook for half an hour. turn into cups, cool fifteen or twenty minutes, and serve warm with cream and sugar, or a dressing of fruit juice. a lemon sauce prepared as directed on page likewise makes an excellent dressing. oatmeal blancmange no. .--take a pint of well-cooked oatmeal, add to it a pint of milk, part cream if obtainable. beat well together, and strain through a fine wire sieve. turn the liquid into a saucepan, and boil for a few moments, until it is thick enough to drop from the point of a spoon; then turn into cups previously wet in cold water, and mold. serve with a dressing of fruit juice or whipped cream slightly sweetened and flavored with lemon. jellied oatmeal.--cook oatmeal or rolled oats with an additional cup or cup and a half of water, and when done, turned into cups and mold. serve cold with hot cream. mixed mush.--a cup and a half of rolled wheat, mixed with one-half cup of coarse oatmeal, and cooked the same as oatmeal, forms a mush preferred by some to oatmeal alone. rolled oats.--this preparation of oats should be cooked the same as oatmeal, but requires only three parts water to one of rolled oats, when cooked in a double boiler. oatmeal with apple.--cold oatmeal which has been left over may be made into an appetising dish by molding in alternate layers with nicely-steamed tart apple, sprinkled lightly with sugar. serve with cream. other cooked fruit, such as cherries, evaporated peaches, and apricots may be used in the same way. a very pleasing dish is made by using between the layers ripe yellow peaches and plums sliced together, and lightly sprinkled with sugar. oatmeal porridge.--into a quart and a half of water, which should be boiling in the inner dish of a double boiler, sprinkle one cup of rather coarse oatmeal. boil rapidly, stirring meanwhile until the grain is set; then place in the outer boiler, and cook continuously for three hours or longer. a half cup of cream added just before serving, is a desirable addition. barley. description.--barley is stated by historians to be the oldest of all cultivated grains. it seems to have been the principal bread plant among the ancient hebrews, greeks, and romans. the jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of the earth. among the early greeks and romans, barley was almost the only food of the common people and the soldiers. the flour was made into gruel, after the following recipe: "dry, near the fire or in the oven, twenty pounds of barley flour, then parch it. add three pounds of linseed meal, half a pound of coriander seeds, two ounces of salt, and the water necessary." if an especially delectable dish was desired, a little millet was also added to give the paste more "cohesion and delicacy." barley was also used whole as a food, in which case it was first parched, which is still the manner of preparing it in some parts of palestine and many districts of india, also in the canary islands, where it is known as _gofio_. of this custom a lady from palestine writes: "the reapers, during barley harvest, take bunches of the half-ripe grain, and singe, or parch, it over a fire of thorns. the milk being still in the grain, it is very sweet, and is considered a delicacy." in the time of charles i, barley meal took the place of wheat almost entirely as the food of the common people in england. in some parts of europe, india, and other eastern countries, it is still largely consumed as the ordinary farinaceous food of the peasantry and soldiers. the early settlers of new england also largely used it for bread making. at the present day only a very insignificant quantity of barley is used for food purposes in this country, and most of this in the unground state. barley is less nutritious than wheat, and to many people is less agreeable in flavor. it is likewise somewhat inferior in point of digestibility. its starch cells being less soluble, they offer more resistance to the gastric juice. there are several distinct species of barley, but that most commonly cultivated is designated as two-rowed, or two-eared barley. in general structure, the barley grain resembles wheat and oats. simply deprived of its outer husk, the grain is termed _scotch milled_ or _pot barley_. subjected still further to the process by which the fibrous outer coat of the grain is removed, it constitutes what is known as _pearl barley_. pearl barley ground into flour is known as _patent barley_. barley flour, owing to the fact that it contains so small a proportion of gluten, needs to be mixed with wheaten flour for bread-making purposes. when added in small quantity to whole-wheat bread, it has a tendency to keep the loaf moist, and is thought by some to improve the flavor. the most general use made of this cereal as a food, is in the form of pearl, or scotch, barley. when well boiled, barley requires about two hours for digestion. general suggestions for cooking barley.--the conditions requisite for cooking barley are essentially the same as for oatmeal. it is best cooked slowly. four parts of water to one of grain will be needed for steaming or cooking in a double boiler, and from four to five hours' time will be required, unless the grain has been previously soaked for several hours, in which case three hours will do. if the strong flavor of the grain is objected to, it may be soaked over night and cooked in fresh water. this method will, however, be a sacrifice of some of the nutriment contained in the grain. barley thus soaked will require only three parts water to one of barley for cooking. _recipes._ baked barley.--soak six tablespoonfuls of barley in cold water over night. in the morning, turn off the water, and put the barley in an earthen pudding dish, and pour three and one half pints of boiling water over it; add salt if desired, and bake in a moderately quick oven about two and one half hours, or till perfectly soft, and all the water is absorbed. when about half done, add four or five tablespoonfuls of sugar mixed with grated lemon peel. it may be eaten warm, but is very nice molded in cups and served cold with cream. pearl barley with raisins.--carefully look over and wash a cupful of pearl barley. cook in a double boiler in five cups of boiling water for four hours. just before serving, add a cupful of raisins which have been prepared by pouring boiling water over them and allowing them to stand until swollen. serve hot, with cream. pearl barley with lemon sauce.--pearl barley cooked in the same manner, but without the addition of the raisins, is excellent served with cream or with a lemon sauce prepared as directed on page . rice. description.--rice is one of the most abundantly used and most digestible of all the cereals. it grows wild in india, and it is probable that this is its native home. it is, however, now cultivated in most tropical and sub-tropical climates, and is said to supply the principal food for nearly one third of the human race. it is mentioned in history several hundred years before christ. according to soyer, an old writer on foods, the greeks and romans held rice in high esteem, believing it to be a panacea for chest and lung diseases. the grain is so largely grown and used by the chinese that "fan," their word for rice, has come to enter into many compound words. a beggar is called a "tou-fan-tee," that is, "the rice-seeking one." the ordinary salutation, "che-fan," which answers to our "how do you do?" means, "have you eaten your rice?" rice requires a wet soil, and the fields in which the grain is raised, sometimes called "paddy" fields, are periodically irrigated. before ripening, the water is drained off, and the crop is then cut with a sickle, made into shocks, stacked, threshed, and cleaned, much like wheat. the rice kernel is inclosed within two coverings, a course outer husk, which is easily removed, and an inner, reddish, siliceous coating. "paddy" is the name given in india to the rice grain when inclosed in its husk. the same is termed "rough rice" in this country. the outer husk of the rice is usually removed in the process of threshing, but the inner red skin, or hull, adheres very closely, and is removed by rubbing and pounding. the rough rice is first ground between large stones, and then conveyed into mortars, and pounded with iron-shod pestles. thence, by fanning and screening, the husk is fully removed, and the grain divided into three different grades, whole, middlings, and small whole grains, and polished ready for market. the middlings consist of the larger broken pieces of the grain; the small rice, of the small fragments mixed with the chit of the grain. the broken rice, well dried, is sometimes ground into flour of different degrees of fineness. the small rice is much sweeter and somewhat superior in point of nutritive value to the large or head rice usually met with in commerce. rice is characterized by a large percentage of starch, and is so deficient in other food elements that if used alone, unless consumed in very large quantities, it will not furnish the requisite amount of nitrogenous material necessary for a perfect health food. for this reason, it is necessary to supplement its use with some other food containing an excess of nitrogenous elements, as peas, beans, milk, etc. associated with other articles rich in albuminous elements, rice is exceedingly valuable, and one of the most easily digested foods. boiled or steamed rice requires but a little over one hour for digestion. preparation and cooking.--rice needs to be thoroughly washed to remove the earthy taste it is so apt to have. a good way to do this is to put it into a colander, in a deep pan of water. rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. in this way the grit is deposited in the water, and the rice left thoroughly clean. the best method of cooking rice is by steaming it. if boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. it requires much less time for cooking than any of the other grains. like all the dried grains and seeds, rice swells in cooking to several times its original bulk. when cooked, each grain of rice should be separate and distinct, yet perfectly tender. recipes. steamed rice.--soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into an earthen dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. it should be stirred with a fork occasionally, for the first ten or fifteen minutes. boiled rice (japanese method).--thoroughly cleanse the rice by washing in several waters, and soak it overnight. in the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. for cooking, a stewpan with tightly fitting cover should be used. heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. at first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes. rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. it should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. picking and lifting lightly occasionally with a fork will make it more flaky and dry. care must be taken, however, not to mash the rice grains. rice with fig sauce.--steam a cupful of best rice as directed above, and when done, serve with a fig sauce prepared as directed on page . dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish. orange rice.--wash and steam the rice according to directions already given. prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. serve a portion of the orange on each saucerful of rice. rice with raisins.--carefully wash a cupful of rice, soak it, and cook as directed for steamed rice. after the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins, or zante currents. serve with cream. rice with peaches.--steam the rice as previously directed, and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish. browned rice.--spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. it will need to be stirred frequently to prevent burning and to secure a uniformity of color. each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. when properly cooked, each kernel will be separated, dry, and mealy. rice prepared in this manner is undoubtedly more digestible than when cooked without browning. rye. description.--rye is much more largely grown and used in european countries that in america. in appearance it closely resembles wheat, although somewhat darker in color and smaller in size. bread made from rye constitutes the staple food of the people in many parts of europe. in nutritive value such bread nearly equals that made from wheat, but it has an acid taste not relished by persons unaccustomed to its use. rye is found in market deprived of its husk and crushed or rolled, and also in the form of meal and flour. _recipes._ rolled rye.--into three parts water boiling in the inner dish of a double boiler, stir one part rolled rye. boil rapidly until set, stirring meanwhile, then place in the outer boiler, and cook for three or more hours. rye mush.--stir a cupful of rye meal to a smooth batter with a cupful of water, then turn it slowly into three cupfuls of water, which should be boiling on the range, in the inner dish of a double boiler. stir until thickened, then place in the outer boiler, and cook for an hour or longer. maize, or indian corn. description.--there can be little doubt that maize is of american origin. the discoverers of the new world found it cultivated by the aborigines, and from the fact that corn was the generic term then largely used to designate grain (in old english, "corn" means grain), they named it "indian corn." since that time it has been carried to nearly every part of the globe, and probably it is more extensively used than any other one of the cereals, with the exception of rice. this is undoubtedly due to the fact that it is the most prolific of the grains, and is adapted to the widest range of climate. maize was the chief food of the slaves of brazil, as it used to be of those in our own southern states, and is very largely consumed in mexico and peru. it was used very little in europe until the irish famine in ; since then, it has become a staple food with the poorer classes. the varieties of corn are almost too numerous to be counted. for general purposes, however, they may be classified as field corn, sweet corn, and pop corn. corn is characterized by an excess of fatty matter, containing upwards of three times the amount of that element to be found in wheat. corn requires stronger powers of digestion than wheat, and is unsuited to some stomachs. the skin of the corn kernel is thin, and when subjected to milling processes, is included in the grinding. when well ground, it can be digested, with the exception of the siliceous coating. sweet corn and some of the field varieties, form a nutritious and favorite food while green. the mature grain is used in many forms. the whole grain, hulled, is an agreeable food. hulled, broken, or split to various degrees of fineness, it is known according to the size to which the grain has been reduced as hominy, fine hominy, or grits; or, if finer still, as samp. subjected to a process of still finer trituration, it forms meal. cornstarch consists of the farinaceous portions of the grain. on account of the large proportion of fatty matter contained in maize, it acquires, if kept for some time and unpleasant, rancid taste, occasioned by the usual change which takes place in fat when exposed to the atmosphere. the new process granular meal, which is prepared from corn dried for a long period before grinding, becomes rank less quickly than that ground in the old way. maize meal is very largely consumed in the form of mush or porridge. this, in ireland, is termed "stirabout;" in italy it is called "polenta;" and in british honduras it is known as "corn lob." general suggestions for cooking.--most of the various preparations from maize require prolonged cooking to render them wholesome; this is equally true respecting mushes prepared from samp or meal, a dish which unfortunately some cook in bygone days saw fit to term "hasty pudding." unthinking people since, supposing it to have been so named because of the little time required to cook it, have commonly prepared it in fifteen or twenty minutes, whereas from one to two hours, or even longer, are necessary to cook it properly. hulled corn, hominy, and grits, all require prolonged cooking. the time for cooking these preparations may be somewhat lessened if they are previously soaked over night. they should, however, be cooked in the same water in which they are soaked. _recipes._ corn meal mush.--stir together one pint of cornmeal, one tablespoonful of flour, and one pint of cold milk. turn this slowly, stirring well meanwhile, into one quart of boiling water, which should not cease to boil during the introduction of the batter. cook three or four hours. if milk is not obtainable, water alone may be used, in which case two tablespoonfuls of flour will be needed. cook in a double boiler. corn meal mush with fruit.--mush prepared in the above manner may have some well-steamed raisins or chopped figs added to it just before serving. corn meal cubes.--left-over corn meal mush may be made into an appetizing dish by first slicing into rather thick slices, then cutting into cubes about one inch squares. put the cubes into a tureen and turn over them a quantity of hot milk or cream. cover the dish, let them stand until thoroughly heated through, then serve. browned mush.--slice cold corn meal mush rather thin, brush each slice with thick, sweet cream, and brown in a moderate oven until well heated through. samp.--use one part of samp to four and one half parts of boiling water. it is the best plan to reserve enough of the water to moisten the samp before adding it to the boiling water, as it is much less likely to cook in lumps. boil rapidly, stirring continuously, until the mush has well set, then slowly for from two to three hours. cerealine flakes.--into one measure of boiling liquid stir an equal measure of cerealine flakes, and cook in a double boiler from one half to three fourths of an hour. hulled corn.--_to hull the corn._--put enough wood ashes into a large kettle to half fill it; then nearly fill with hot water, and boil ten minutes. drain off the water from the ashes, turn it into a kettle, and pour in four quarts of clean, shelled field corn, white varieties preferred. boil till the hulls rub off. skim the corn out of the lye water, and put it into a tub of fresh cold water. to remove the hulls, scrub the corn well with a new stiff brush broom kept for the purpose, changing the water often. put through half a dozen or more waters, and then take the corn out by handfuls, rubbing each well between the hands to loosen the remaining hulls, and drop again into clear water. pick out all hulls. cleanse the corn through several more waters if it is to be dried and kept before using. well hulled corn is found in the markets. _to cook._--if it is to be cooked at once, it should be parboiled in clear water twice, and then put into new water and cooked till tender. it should be nearly or quite dry when done. it may be served with milk or cream. coarse hominy.--for coarse hominy use four parts of water or milk and water to one of grain. it is best steamed or cooked in a double boiler, though it may be boiled in a kettle over a slow fire. the only objection to this method is the need of frequent stirring to prevent sticking, which breaks and mashes the hominy. from four to five hours' slow cooking will be necessary, unless the grain has been previously soaked; then about one hour less will be required. fine hominy or grits.--this preparation is cooked in the same manner as the foregoing, using three and one half or four parts of water to one of the grain. four or five hours will be necessary for cooking the unsoaked grits. popped corn.--the small, translucent varieties of maize known as "pop corn," possessed the property, when gently roasted, of bursting open, or turning inside out, a process which is owing to the following facts: corn contains an excess of fatty matter. by proper means this fat can be separated from the grain, and it is then a thick, pale oil. when oils are heated sufficiently in a vessel closed from the air, they are turned into gas, which occupies many times the bulk of the oil. when pop corn is gradually heated, and made so hot that the oil inside of the kernel turns to gas, being unable to escape through the hull of the kernel, the pressure finally becomes strong enough to burst the grain, and the explosion is so violent as to shatter it in a most curious manner. popped corn forms an excellent food, the starch of the grain being will cooked. it should, however, be eaten in connection with other food at mealtime, and not as a delicacy between meals. ground pop corn is considered a delectable dish eaten with milk or cream; it also forms the base of several excellent puddings. to pop the corn, shell and place in a wire "popper" over a bed of bright coals, or on the top of a hot stove; stir or shake continuously, so that each kernel may be subjected to the same degree of heat on all sides, until it begins to burst open. if a popper is not attainable, a common iron skillet covered tightly, and very lightly oiled on the bottom, may be used for the purpose. the corn must be very dry to begin with, and if good, nearly every kernel will pop open nicely. it should be used within twenty-four hours after popping. macaroni. description.--macaroni is a product of wheat prepared from a hard, clean, glutenous grain. the grain is ground into a meal called _semolina_, from which the bran is excluded. this is made into a tasty dough by mixing with hot water in the proportion of two thirds _semolina_ to one third water. the dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. when well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. it is afterwards hung over rods or laid upon frames covered with cloth, and dried. it is called by different names according to its shape. if in the shape of large, hollow cylinders, it is _macaroni;_ if smaller in diameter, it is _spaghetti;_ if fine, _vermicelli;_ if the paste is cut into fancy patterns, it is termed _pasta d'italia_. macaroni was formerly made only in italy, but at present is manufactured to a considerable extent in the united states. the product, however, is in general greatly inferior to that imported from italy, owing to the difference in the character of the wheat from which it is made, the italian macaroni being produced from a hard, semi-translucent wheat, rich in nitrogenous elements, and which is only grown successfully in a hot climate. like all cereal foods, macaroni should be kept in a perfectly dry storeroom. to select macaroni.--good macaroni will keep in good condition for years. it is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. inferior macaroni contains a large percentage of starch, and but a small amount of gluten. when put into hot water, it assumes a white, pasty appearance, and splits in cooking. good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. inferior macaroni is usually sold a few cents cheaper per pound than the genuine article. it contains a much smaller amount of gluten. the best quality of any shape one pleases can be bought in most markets for ten or fifteen cents a pound. to prepare and cook macaroni.--do not wash macaroni. if dusty, wipe with a clean, dry cloth. break into pieces of convenient size. always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. the length of time required may vary from twenty minutes, if fresh, to one hour if stale. when tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. the fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid. macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes. _recipes._ home-made macaroni.--to four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. roll thin on a breadboard and cut into strips. dry in the sun. the best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying. boiled macaroni.--break sticks of macaroni into pieces about an inch in length, sufficient to fill a large cup; put it into boiling water and cook until tender. when done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot. macaroni with cream sauce.--cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. when boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. if desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork. macaroni with tomato sauce.--break a dozen sticks of macaroni into two-inch lengths, and drop into boiling milk and water, equal parts. let it boil for an hour, or until perfectly tender. in the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. add salt and if desired, a half cup of very thin sweet cream. dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish. macaroni baked with granola.--break macaroni into pieces about an inch in length sufficient to fill a large cup, and cook until tender in boiling milk and water. when done, drain and put a layer of the macaroni in the bottom of an earthen pudding dish, and sprinkle over it a scant teaspoonful of granola. add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. bake for a few minutes only, until the custard has well set, and serve. eggs and macaroni.--break fifteen whole sticks of macaroni into two-inch lengths, and put to cook in boiling water. while the macaroni is cooking, boil the yolks of four eggs until mealy. the whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. when the macaroni is done, drain and put a layer of it arranged loosely in the bottom of an earthen pudding dish. slice the cooked egg yolks and spread a layer of them over the macaroni. fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. pour over the whole a cream sauce prepared as follows: heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. cook until thickened, then turn over the macaroni. sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. serve hot. table topics. sir isaac newton, when writing his grail work, "principia," lived wholly upon a vegetable, diet. robert collyer once remarked; "one great reason why i never had a really sick day in my life was that as boy i lived on oatmeal and milk and brown bread, potatoes and a bit of meat when i could get it, and then oatmeal again." hot-weather diet.--the sultry period of our summer, although comparatively slight and of short duration, is nevertheless felt by some people to be extremely oppressive, but this is mainly due to the practice of eating much animal food or fatty matters, conjoined as it often is with the habit of drinking freely of fluids containing more or less alcoholics. living on cereals, vegetables, and fruits, and abstaining from alcoholic drinks, the same persons would probably enjoy the temperature, and be free from the thirst which is the natural result of consuming needlessly heating food.--_sir henry thompson._ _mistress_ (arranging for dinner)--"didn't the macaroni come from the grocer's, bridget?" _bridget_--"yis, mum, but oi sint it back. every won av thim leetle stims wuz impty." some years since, a great railroad corporation in the west, having occasion to change the gauge of its road throughout a distance of some five hundred miles, employed a force of , workmen upon the job, who worked from very early in the morning until late at night. alcoholic drinks were strictly prohibited, but a thin gruel made of oatmeal and water was kept on hand and freely partaken of by the men to quench their thirst. the results were admirable; not a single workmen gave out under the severe strain, and not one lost a day from sickness. thus this large body of men were kept well and in perfect strength and spirits, and the work was done in considerably less time than that counted on for its completion. in scotch households oatmeal porridge is as inevitable as breakfast itself, except perhaps on sundays, as this anecdote will illustrate. a mother and child were passing along a street in glasgow, when this conversation was overheard:-- "what day is the morn, mither?" "sabbath, laddie." "an' will wi hae tea to breakfast, mither?" "aye, laddie, gin we're spared." "an' gin we're no spared, will we hae parrich?" breadstuffs and breadmaking although the grains form most nutritious and palatable dishes when cooked in their unground state, this is not always the most convenient way of making; use of them. mankind from earliest antiquity has sought to give these wonderful products of nature a more portable and convenient form by converting them into what is termed bread, a word derived from the verb _bray_, to pound, beat, or grind small, indicative of the ancient manner of preparing the grain for making bread. probably the earliest form of bread was simply the whole grain moistened and then exposed to heat. afterward, the grains were roasted and ground, or pounded between stones, and unleavened bread was made by mixing this crude flour with water, and baking in the form of cakes. among the many ingenious arrangements used by the ancients for baking this bread, was a sort of portable oven in shape something like a pitcher, in the inside of which a fire was made. when the oven was well heated, a paste made of meal and water was applied to the outside. such bread was baked very quickly and taken off in small, thin sheets like wafers. a flat cake was the common form in which most of the bread of olden times was baked; being too brittle to be cut with a knife, the common mode of dividing it was by breaking and hence the expression "breaking bread" so common in scripture. various substances have been and are employed for making this needful article. until the last few decades, barley was the grain most universally used. chestnuts, ground to a flour, are made into bread in regions where these nuts abound. quite recently, an immense peanut crop in the southern states was utilized for bread-making purposes. in ancient times, the thracians made to bread from a flour made from the _water coltran_, a prickly root of triangular form. in syria, mulberries were dried and grounded to flour. rice, moss, palm tree piths, and starch producing roots are used by different nationalities in the preparation of bread. in many parts of sweden, bread is made from dried fish, using one half fish flour and one half barley flour; and in winter, flour made from the bark of trees is added. desiccated tomatoes, potatoes, and other vegetables are also mixed with the cereals for bread-making. in india, the lower classes make their bread chiefly from millet. moss bread is made in iceland from the reindeer moss, which toward autumn becomes soft, tender, and moist, with a taste like wheat bran. it contains a large quantity of starch, and the icelanders gather, dry, pulverize it, and thus prepare it for bread-making. the ancient egyptians often made their bread from equal parts of the whole grain and meal. the breadstuff's most universally used among civilized nations at the present time are barley, rye, oats, maize, buckwheat, rice, and wheat, of which the last has acquired a decided preference. if made in the proper manner and from suitable material, bread is, with the exception of milk, the article best fitted for the nourishment of the body, and if need be, can supply the place of all other foods. good bread does not cloy the appetite as do many other articles of food, and the simplest bill of fare which includes light, wholesome bread, is far more satisfying than an elaborate meal without it. were the tables of our land supplied with good, nutritious, well-baked bread, there would be less desire for cake, pastry, and other indigestible particles, which, under the present system of cookery, are allowed to compensate for the inferior quality and poor preparation of more wholesome foods. bread has been proverbially styled the "staff of life." in nearly all ancient languages the entomology of the word "bread" signifies all, indicating; that the bread of earlier periods was in truth what it should be at the present time,--a staff upon which all the functions of life might with safety depend. notwithstanding the important part bread was designed to play in the economy of life, it would be hardly possible to mention another aliment which so universally falls below the standard either through the manner of its preparation or in the material used. bread, to answer the requirements of a good, wholesome article of food, beside being palatable, must be light, porous, and friable, so that it can be easily insalivated and digested. it should not contain ingredients which will in any way be injurious if taken into the system, but should contain as many as possible of the elements of nutrition. wheat, the substance from which bread is most generally made, contains all the necessary food elements in proper proportions to meet the requirements of nutrition, and bread should also contain them. the flour, however, must be made from the whole grain of the wheat, with the exception of the outer husk. what is ordinarily termed fine flour has a large part of the most nutritive properties of the grain left out, and unless this deficiency is made up by other foods, the use of bread made from such material will leave the most vital tissues of the body poorly nourished, and tend to produce innumerable bad results. people who eat bread made from fine white flour naturally crave the food elements which have been eliminated from the wheat, and are thus led to an excessive consumption of meat, and the nerve-starvation and consequent irritability thus induced may also lead to the use of alcoholic drinks. we believe that one of the strongest barriers women could erect against the inroads of intemperance would be to supply the tables of the land with good bread made from flour of the entire wheat. the superiority of bread made from the entire wheat or unbolted meal has been attested by many notable examples in history. in england, under the administration of william pitt, there was for several years such a scarcity of wheat that to make it hold out longer, a law was passed by parliament that the army should be supplied with bread made of unbolted flour. this occasioned much murmuring on the part of the soldiers, but nevertheless the health of the army improved so greatly as to be a subject of surprise. the officers and the physicians at last publicly declared that the soldiers had never before been so robust and healthy. according to the eminent prof. liebig, whole-wheat bread contains per cent more of the phosphate or bone forming material than does meat, and per cent more gluten than white bread. to the lack of these elements in a food so generally used as white flour bread, is undoubtedly due the great prevalence of early decaying teeth, rickets, and other bone diseases. indeed, so many are the evils attendant upon a continued use of fine flour bread that we can in a great measure agree with a writer of the last century who says, in a quaint essay still to be seen at the british museum, that "fine flour, spirituous liquors, and strong ale-house beer are the foundations of almost all the poverty and all the evils that affect the labouring part of mankind." bread made from the entire wheat is looked upon with far more favor than formerly, and it is no longer necessary to use the crude products of the grain for its manufacture, since modern invention has worked such a revolution in milling processes that it is now possible to obtain a fine flour containing all the nutritious elements of the grain. the old-time millstone has been largely superceded by machinery with which the entire grain may be reduced to fine flour without the loss of any of its valuable properties. to be sure, the manufacture of fine white flour of the old sort, is still continued, and doubtless will be continued so long as color takes precedence over food value. the improved processes of milling have, however, enabled the millers to utilize a much larger proportion of the nutritious elements of the grain than formerly, and still preserve that whiteness is so pleasing to many consumers. although it is true that there are brands of white flour which possess a large percentage of the nutrient properties of the wheat, it is likewise true that flour which contains _all_ the nutritive elements is _not_ white. of flours made from the entire grain there are essentially two different varieties, that which is termed _unbolted wheat meal_ or _graham_ flour, and that called _wheat-berry, whole-wheat_, or _entire-wheat_ flour. the principal difference between the two consists in the preliminary treatment of the wheat kernel before reduction, graham flour containing more or less of the flinty bran, which is wholly innutritious and to a sensitive stomach somewhat irritating. in the manufacture of _whole_ or _entire_-wheat flour, the outer, flinty bran is first removed by special machinery, and then the entire grain pulverized, by some of approved method, to different grades of fineness. the absence of the indigestible bran renders the entire-wheat flour superior in this respect to graham, though for many persons the latter is to preferred. how to select flour.--the first requisite in the making of good bread is good flour. the quality of a brand of flour will of course depend much upon the kind of grain from which it is prepared--whether new or old, perfect, or deteriorated by rust, mold, or exposure, and also upon the thoroughness with which it has been cleansed from dust, chaff, and all foreign substances, as well as upon the method by which it is ground. it is not possible to judge with regard to all these particulars by the appearance of the flour, but in general, good flour will be sweet, dry, and free from any sour or musty smell or taste. take up a handful, and if it falls from the hand light and elastic, it is pretty sure to be good. if it will retain the imprint of the fingers and falls and a compact mass or a damp, clammy, or sticky to the touch, it is by no means the best. when and knead a little of it between the fingers; if it works soft and sticky, it is poor. good flour, when made into dough, is elastic, and will retain its shape. this elastic property of good flour is due to the gluten which it contains. the more gluten and the stronger it is, the better the flour. the gluten of good flour will swell to several times its original bulk, while that of poor flour will not. in buying white flour, do not select that which is pure white with a bluish tinge, but that which is of a creamy, yellowish-white tint. while the kinds of flour that contain the entire nutritive properties of the wheat will necessarily be darker in color, we would caution the reader not to suppose that because flour is dark in color it is for that reason good, and rich in nutritive elements. there are many other causes from which flour may be dark, such as the use of uncleansed or dark varieties of wheat, and the large admixture of bran and other grains; many unscrupulous millers and flour dealers make use of this fact to palm off upon their unsuspecting customers an inferior article. much of the so-called graham flour is nothing more than poor flour mixed with bran, and is in every way inferior to good white flour. fine flour or made from the entire wheat may generally be distinguished from a spurious article by taking a small portion into the mouth and chewing it. raw flour made from the entire grain has a sweet taste, and a rich, nutty flavor the same as that experienced in chewing a whole grain of wheat, and produces a goodly quantity of gum or gluten, while a spurious article tastes flat and insipid like starch, or has a bitter, pungent taste consequent upon the presence of impurities. this bitter taste is noticeable in bread made from such flour. a given quantity of poor flour will not make as much bread as the same quantity of good flour, so that adulteration may also be detected in this way. doubtless much of the prejudice against the use of whole-wheat flour has arisen from the use of a spurious article. as it is not always possible to determine accurately without the aid of chemistry and a microscope whether flour is genuine, the only safe way is to purchase the product of reliable mills. it is always best to obtain a small quantity of flour first, and put it to the test of bread-making; then, if satisfactory, purchase that brand so long as it proves good. it is true economy to buy a flour known to be good even though it may cost more than some others. it is not wise to purchase too large a quantity at once unless one has exceptionally good facilities for storage, as flour is subject to many deteriorating influences. it is estimated that a barrel of good flour contains sufficient bread material to last one person one year; and from this standard it can be easily estimated in what proportion it is best to purchase. to keep flour.--flour should always be kept in a tight receptacle, and in a cool, dry, well-ventilated place. it should not be allowed to remain in close proximity to any substances of strong odor, as it very readily absorbs odors and gaseous impurities. a damp atmosphere will cause it to absorb moisture, and as a result the gluten will lose some of its tenacity and become sticky, and bread made from the flour will be coarser and inferior in quality. flour which has absorbed dampness from any cause should be sifted into a large tray, spread out thin and exposed to the hot sun, or placed in a warming oven for a few hours. deleterious adulterations of flour.--besides the fraud frequently practiced of compounding whole-wheat flour from inferior mill products, white flour is sometimes adulterated--more commonly, however, in european countries that in this--with such substances as alum, ground rice, plaster of paris, and whiting. alum is doubtless the most commonly used of all these substances, for the reason that it gives the bread a whiter color and causes the flour to absorb and retain a larger amount of water than it would otherwise hold. this enables the user to make, from an inferior brand of flour, bread which resembles that made from a better quality. such adulteration is exceedingly injurious, as are other mineral substances used for a similar purpose. the presence of alum in flour or bread may be detected in the following way: macerate a half slice of bread in three or four tablespoonfuls of water; strain off the water, and add to it twenty drops of a strong solution of logwood, made either from the fresh chips or the extract. then add a large teaspoonful of a strong solution of carbonate of ammonium. if alum is present, the mixture will change from pink to lavender blue. the _journal of trade_ gives the following simple mode of testing for this adulterant: "persons can test the bread they buy for themselves, by taking a piece of it and soaking it in water. take this water and mix it with an equal part of fresh milk, and if the bread contains alum, the mixture will coagulate. if a better test is required, boil the mixture, and it will form perfect clot." whiting can be detected by dipping the ends of the thumb and forefinger in sweet oil and rubbing the flour between them. if whiting is present, the flour will become sticky like putty, and remain white; whereas pure flour, when so rubbed, becomes darker in color, but not sticky. plaster of paris, chalk, and other alkaline adulterants may be detected by a few drops of lemon juice: if either be present, effervescence will take place. chemistry of bread-making.--good flour alone will not insure good bread. as much depends upon its preparation as upon the selection of material; for the very best of flour may be transformed into the poorest of bread through improper or careless preparation. good bread cannot be produced at random. it is not the fruit of any luck or chance, but the practical result of certain fixed laws and principles to which all may conform. the first step in the conversion of flour into bread is to incorporate with it a given amount of fluid, by which each atom of flour is surrounded with a thin film of moisture, in order to hydrate the starch, to dissolve the sugar and albumen, and to develop the adhesiveness of the gluten, thus binding the whole into one coherent mass termed _dough_, a word from a verb meaning to wet or moisten. if nothing more be done, and this simple form of dough be baked, the starch granules will be ruptured by the heat and thus properly prepared for food; but the moistening will have developed the glue-like property of the gluten to the extent of firmly cementing the particles of flour together, so that the mass will be hard and tough, and almost incapable of mastication. if, however, the dough be thoroughly kneaded, rolled very thin, made into small cakes, and then quickly baked with sufficient heat, the result will be a brittle kind of bread termed unleavened bread, which, although it requires a lengthy process of mastication, is more wholesome and digestible than soft bread, which is likely to be swallowed insufficiently insalivated. the gluten of wheat flour, beside being adhesive, is likewise remarkably elastic. this is the reason why wheat flour is much more easily made into light bread than the product of other cereals which contain less or a different quality of gluten. now if while the atoms of flour are supplied with moisture, they are likewise supplied with some form of gaseous substance, the elastic walls of the gluten cells will become distended, causing the dough to "rise," or grow in bulk, and at the same time become light, or porous, in texture. this making of bread light is usually accomplished by the introduction of air into the dough, or by carbonic acid gas generated within the mass, either before or during the baking, by a fermentative or chemical process. when air is the agency used, the gluten, by its glue-like properties, catches and retains the air for a short period; and if heat is applied before the air, which is lighter than the dough, rises and escapes, it will expand, and in expanding distend the elastic glutinous mass, causing it to puff up or rise. if the heat is sufficient to harden the gluten quickly, so that the air cells throughout the whole mass become firmly fixed before the air escapes, the result will be a light, porous bread. if the heat is not sufficient, the air does not properly expand; or if before a sufficient crust is formed to retain the air and form a framework of support for the dough, the heat is lessened or withdrawn, the air will escape, or contract to its former volume, allowing the distended glutinous cell walls to collapse; in either case the bread will be heavy. if carbonic acid gas, generated within the dough by means of fermentation or by the use of chemical substances, be the means used to lighten the mass, the gluten by virtue of its tenacity holds the bubbles of gas as they are generated, and prevents the large and small ones from uniting, or from rising to the surface, as they seek to do, being lighter than the dough. being thus caught where they are generated, and the proper conditions supplied to expand them, they swell or raise the dough, which is then termed a loaf. (this word "loaf" is from the anglo-saxon _hlifian_, to raise or lift up.) the structure is rendered permanent by the application of heat in baking. bread made light by fermentation. for general use, the most convenient form of bread is usually considered to be that made from wheat flour, raised or made light by some method of fermentation, although in point of nutritive value and healthfulness, it does not equal light, unfermented, or aërated bread made without the aid of chemicals. the process of fermentation.--fermentation is a process of decomposition, and hence more or less destructive to the substances subjected to its influence. when animal and vegetable substances containing large amounts of nitrogenous elements are in a moist state and exposed to air, they very soon undergo a change, the result of which is decomposition or decay. this is occasioned by the action of germs, which feed upon nitrogenous substances, as do the various species of fungi. meat, eggs, milk, and other foods rich in nitrogenous elements can be preserved but a short time if exposed to the atmosphere. the carbonaceous elements are different in this respect. when pure starch, sugar, or fat is exposed to the air in a moistened state, they exhibit the very little tendency to change or decay. yet if placed in contact with decomposing substances containing nitrogen, they soon begin to change, and are themselves decomposed and destroyed. this communication of the condition of change from one class of substances to another, is termed fermentation. if a fermenting substance be added to a watery solution containing sugar, the sugar will be changed or decomposed, and two new substances, alcohol and carbonic acid gas, are produced. the different stages of fermentation are noted scientifically as alcoholic, acetous, and putrefactive. the first is the name given to the change which takes place in the saccharine matter of the dough, which results in the formation of alcohol and carbonic acid gas. this same change takes place in the saccharine matter of fruits under the proper with conditions of warmth, air, and moisture, and is utilized in the production of wines and fermented liquors. in bread-making, the alcohol and carbonic acid gas produced during the fermentation, are formed from sugar,--that originally contained in the flour and the additional quantity formed from starch during the fermenting process. it is evident, therefore, that bread cannot be fermented without some loss in natural sweetness and nutritive value, and bread made after this method should be managed so as to deteriorate the material as little as possible. if this fermentation continues long enough, the acetous fermentation is set up, and _acetic_ acid, the essential element of vinegar, is formed and the dough becomes sour. if the process of fermentation is very much prolonged, the putrefactive change is set up, and the gluten is more or less decomposed. if the dough be baked during the alcoholic and carbonic-acid stage of fermentation, the gas will render the loaf light and porous. the alcohol will be dissipated by the heat during the baking, or evaporated shortly afterward, provided the baking be thorough. if the fermentation is allowed to proceed until the acetous fermentation has begun, the loaf, when baked, will be "sad" and heavy, since there is no longer any gas to puff it up. if, however, during the first or alcoholic stage of fermentation, new material be added, the same kind of fermentation will continue for a certain period longer. these facts serve to show that great care and attention are necessary to produce good bread by a fermentative process. if the fermentation has not been allowed to proceed far enough to generate a sufficient amount of gas to permeate the whole mass, the result will be a heavy loaf; and if allowed to proceed too far, acid fermentation begins, the gas escapes, and we have sour as well as heavy bread. it is not enough, however, to prevent bread from reaching the acetous or sour stage of fermentation. bread may be over-fermented when there is no appreciable sourness developed. fermentation may be carried so far as to destroy much of the richness and sweetness of the loaf, and yet be arrested by the baking process just before the acetous stage begins, so that it will be light and porous, but decidedly lacking in flavor and substance. over-fermentation also develops in the bread various bitter substances which obscure the natural sweetness of the bread and give to it an unpleasant flavor. many of these substances are more or less harmful in character, and include many poisons known as ptomaines, a class of chemical compounds produced by germs whenever fermentation or decomposition of organic matter takes place. much skill is required to determine at what point to arrest the fermentation, in order to save the sweetness and richness of the bread. fermentative agents.--fermentation in vegetable matter is always accompanied by the growth of living organisms. the development of these minute organisms is the exciting cause of fermentation and putrefaction. the germs or spores of some of these fermenting agents are always present in the air. it is well known to housekeepers that if a batter of flour and water and a little salt be kept in a jar of water at a temperature of from ° to °, it will ferment in the course of five or six hours. scientists assure us that this fermentation is occasioned by the introduction of the spores of certain species of fungi which are continually floating in the atmosphere, and the proper conditions of warmth and moisture being supplied, they at once begin to grow and multiply. this method of securing fermentation is utilized by housewives in making what is termed salt-rising bread. the raising of dough by this process is lengthy and uncertain, and a far more convenient method is to accelerate the fermentation by the addition of some active ferment. the ancient method of accomplishing this was by adding to the dough a leaven, a portion of old dough which had been kept until it had begun to ferment; but since the investigations of modern chemistry have made clear the properties of yeast, that has come to be considered the best agent for setting up the process of alcoholic fermentation in bread. the use of leaven is still practiced to somewhat in some european countries. the bread produced with leaven, although light and spongy in texture, has an unpleasant, sour taste, and is much less wholesome than that produced with fresh yeast. yeast is a collection of living organisms or plants belonging to the family of fungi, which, like all other plants, require warmth, moisture, and food, in order to promote growth, and when properly supplied with these, they begin to grow and multiply rapidly. fermentation will not take place at a temperature below °, it proceeds slowly at °, but from ° to ° it goes on rapidly. fermentation may be arrested by the exhaustion of either the fermenting agent or the food supply, or by exposure to heat at the temperature of boiling water. this latter fact enables the housewife to arrest the process of fermentation, when the loaf has become sufficiently light, by baking it in a hot oven. heat destroys most of the yeast cells; a few, however, remain in the loaf unchanged, and it is for this reason that yeast bread is considered less wholesome for dyspeptics than light unleavened bread. it is apparent, then, that the more thoroughly fermented bread is baked, the more wholesome it will be, from the more complete destruction of the yeast germs which it contains. yeast.--next to good flour, the most important requisite in the manufacture of fermented bread is good yeast. the best of flour used in conjunction with poor yeast will not produce good bread. the most convenient and reliable kind of marketable yeast, when fresh, is the compressed yeast. the dry though they are always ready for use, the quality of the bread they produce is generally inferior to that made with either compressed yeast or good liquid yeast. if this sort of yeast must be depended upon, the cakes known as "yeast foam" are the best of any with which we are acquainted. of homemade yeasts there are almost as many varieties as there are cooks. their comparative value depends mainly upon the length of time they will keep good, or the facility with which they can be prepared. essentially the same principles are involved in the making of them all; viz., the introduction of a small quantity of fresh, lively yeast into a mixture of some form of starch (obtained from flour, potato, or a combination of both) and water, with or without the addition of such other substances as will promote fermentation, or aid in preventing the yeast from souring. under proper conditions of warmth, the small amount of original yeast begins to supply itself with food at once by converting the starch into dextrine, and then into grape sugar, and multiplies itself with great rapidity, and will continue to do so as long as there is material to supply it with the means of growth. while its growth is rapid, its decay is equally so; and unless some means of preservation be employed, the yeast will die, and the mixture become sour and foul. ordinarily it can be kept good for several days, and under the best conditions, even three or four weeks. after it has been kept from four to six hours, it should be placed in some receptacle as nearly air-tight as possible and set in the cellar or refrigerator, where it can be kept at a temperature not conducive to fermentation. thus the little yeast organisms will remain in a quiescent state, but yet alive and capable of multiplying themselves when again surrounded with favorable conditions. the yeast should be kept in glass or glazed earthen ware. the vessel containing it should be washed and scalded with scrupulous care before new yeast is put in, since the smallest particle of sour or spoiled yeast will ruin the fresh supply in a very short time. it is generally conceded that yeast will keep longer if the material of which it is made be mixed with liquid of a boiling temperature, or cooked for a few minutes at boiling heat before adding the yeast. the reason for this undoubtedly lies in the fact that the boiling kills foreign germs, and thus prevents early souring or putrefaction. the yeast must not be added, however, until the liquid has cooled to a little more than blood heat, as too great heat will kill the yeast cells. the starch of the potato is thought to furnish better material for the promotion of yeast growth than that of wheat flour; but whether the potato be first cooked, mashed, and then combined with the other ingredients, or grated raw and then cooked in boiling water, makes little difference so far as results are concerned, though the latter method may have the advantage of taking less time. if potatoes are used for this purpose, they should be perfectly mature. new ones will not answer. sugar assists in promoting the growth of the yeast plant, and a small amount is usually employed in making yeast. hops serve to prevent the yeast from souring, and an infusion of them is frequently used for this purpose. while it is essential that the water used should be boiling, it is also necessary that the mixture should cooled to a lukewarm temperature before the introduction of the original yeast, as intense heat will kill the yeast plant. freezing cold will likewise produced the same result. while a cool temperature is one of the requisites for keeping yeast fresh, care must be taken, especially in winter, that it does not get chilled. when yeast is needed for bread, it is always the best plan to take a cup to the cellar or refrigerator for the desired quantity, and re-cover the jar as quickly as possible. a half hour in a hot kitchen would be quite likely to spoiled it. always shake or stir the whole well before measuring out the yeast. in making yeast, used earthen bowls for mixing, porcelain-lined or granite-ware utensils for boiling, and silver or wooden spoons for stirring. bitter yeast.--it sometimes happens that an excessive use of hops in the making of yeast gives to it so bitter a flavor as to communicate a disagreeable taste to the bread. to correct this bitterness, mix with the yeast a considerable quantity of water, and let it stand for some hours, when the thickest portion will have settled at the bottom. the water, which will have extracted much of the bitterness, can then be turned off and thrown away. yeast also sometimes becomes a bitter from long keeping. freshly burnt charcoal thrown into the yeast is said to absorb the odors and offensive matter and render the yeast more sweet; however, we do not recommend the use of any yeast so stale as to need sweetening or purifying. yeast that is new and fresh is always best; old and stale yeast, even though it may still possess the property of raising the dough, will give an unpleasant taste to the bread, and is much less wholesome. tests for yeast.--liquid yeast, when good, is light in color and looks foamy and effervescent; it has a pungent odor somewhat similar to weak ammonia, and if tasted will have a sharp, biting flavor. yeast is poor when it looks dull and watery, and has a sour odor. compressed yeast, if good, breaks off dry and looks white; if poor, it appears moist and stringy. if there is any question as to the quality of yeast, it is always best to test it before use by adding a little flour to a small quantity and setting it in a warm place. if it begins to ferment in the course of fifteen or twenty minutes, it is good. starting the bread.--having secured good yeast, it is necessary in some way to diffuse it through the bread material so that it will set up an active fermentation, which, by the evolution of gas, will render the whole mass light and porous. as fermentation is more sure, more rapid, and requires less yeast to start it when set in action in a thin mixture than when introduced into stiff dough, the more common method of starting fermented bread is by "setting a sponge;" viz., preparing a batter of flour and liquid, to which potato is sometimes added, and into which the yeast is introduced. some cooks, in making the batter, use the whole amount of liquid needed for the bread, and as the sponge rises, add flour in small quantities, beating it back, and allowing it to rise a second, third, or even fourth time, until sufficient flour has been added to knead; others use only half the liquid in preparing the sponge, and when it has well risen, prepare a second one by adding the remainder of the liquid and fresh flour, in which case the fermented batter acts as a double portion of yeast and raises the second sponge very quickly. the requisite amount of flour is then added, the dough kneaded, and the whole allowed to rise a third time in the loaf. other cooks dispense altogether with the sponge, adding to the liquid at first the requisite amount of flour, kneading it thoroughly and allowing it to rise once in mass and again after molding into loaves. as to the superiority of one method over another, much depends upon their adaptability to the time and convenience of the user; light bread can be produced by either method. less yeast but more time will be required when the bread is started with a sponge. the end to be attained by all is a complete and equal diffusion of gas bubbles generated during fermentation throughout the whole mass of dough. the preferable method of combining the materials needed for the batter is by first mingling the yeast with the water or milk. if condensed or dry yeast is used, previously dissolve it well in a half cupful or less of lukewarm water. stir the flour slowly into the liquid mixture and beat it _very thoroughly_ so that the yeast shall be evenly distributed throughout the whole. proportion of materials needed.--the material needed for making: the bread should all be carefully measured out beforehand and the flour well sifted. many housekeepers fail in producing good bread, because they guess at the quantity of material to be used, particularly the flour, and with the same quantity of liquid will one time use much more flour that at another, thus making the results exceedingly variable. with this same brand of flour, this same quantity should always be used to produce a given amount of bread. this amount will depend upon the quality of the material used. good flour will absorb a larger quantity of liquids than that of an inferior quality, and the amount of liquid a given quantity of flour will take up determines the quantity of bread that can be produced from it. this amount is chiefly dependent upon the proportion of gluten contained in the flour. one hundred pounds of good flour will absorb sufficient water to produce one hundred and fifty pounds of bread. one reason why bread retains so much water is that during the baking a portion of starch is converted into gum, which holds water more strongly than starch. again: the gluten, when wet, is not easily dried, while the dry crust which forms around the bread in baking is merely impervious to water, and, like the skin of a baking potato, prevents the moisture from escaping. kinds of flour vary so considerably in respect to their absorbent properties that it is not possible to state the exact proportions of flour and liquid required; approximately, three heaping measures of flour for one scant measure of liquid, including the yeast, will in general be found a good proportion. bread made from the entire wheat will require from one half to one cupful less flour than that made of white flour. a quart of liquid, including the yeast, is sufficient for three ordinary-sized loaves. one half or two thirds of a cup of homemade yeast, according to its strength, or one half a cake of compressed yeast dissolved in a half cup of lukewarm water, will be sufficient for one quart of liquid. it is a common mistake to use too much yeast. it lessens the time required, but the result is less satisfactory. bread to be set over night requires less yeast. whether water or milk should be used for bread-making, depends upon taste and convenience. bread retains more nearly the natural flavor of the grain if made with water, and is less apt to sour; at the same time, bread made with milk is more tender than that made with water. bread made with milk requires from one half to one cupful less of flour. potatoes are sometimes used in conjunction with flour for bread-making. they are by no means necessary when good flour is used, but bread made from inferior flour is improved by their use. only potatoes that are fully matured should be used for this purpose, and they should be well cooked and smoothly mashed. neither sugar nor salt is essential for the production of good bread, though most cook books recommend the use of one or both. the proportion of the former should not exceed one even tablespoonful to three pints of flour, and the very smallest amount of salt, never more than a half teaspoonful, and better less. no butter or other free fat is required; the tenderness of texture produced by its use can be secured as well by the use of unskimmed milk and thorough kneading. utensils.--for bread-making purposes, earthen or china ware is preferable to either tin or wooden utensils: being a poor conductor, it protects the sponge from the cold air much more effectually than tin, and is much more easily kept clean and sweet than wood. the utensil should be kept exclusively for the purpose of bread-making, and should never be allowed to contain any sour substance. the bowl should be thoroughly scalded before and after each using. use silver or granite-ware spoons for stirring the bread. iron and tin discolor the sponge. for measuring the material, particularly the liquid and the yeast, half-pint cups, divided by marks into thirds and fourths, as shown in the cut, are especially serviceable. [illustration: measuring cup] [illustration: measuring cup] when to set the sponge.--the time to set the sponge for bread-making is a point each housekeeper must determine for herself. the fact before stated, that temperature controls the activity of fermentation, and that it is retarded or accelerated according to the conditions of warmth, enables the housewife, by keeping the bread-mixture at a temperature of about ° f., to set her bread in the evening, if desired, and find it light and ready for further attention in the morning. in winter, the sponge will need to be prepared early in the evening and kept during the night at as even a temperature as possible. a good way to accomplish this is to cover the bowl with a clean napkin and afterwards wrap it about very closely with several folds of a woolen blanket. in extremely cold weather bottles of hot water may be placed around the bowl outside the wrappings. in case this plan is employed, care must be taken to have sufficient wrappings between the bread and the bottles to prevent undue heat, and the bottles should be covered with an additional blanket to aid in retaining the heat as long as possible. if the sponge is set in the evening, if in very warm weather, it should be started as late as practicable, and left in a rather cool place. cover closely to exclude the air, but do not wrap in flannel as in winter. it will be likely to need attention early in the morning. temperature for bread-making.--except in very warm weather, the ferment or sponge should be started with liquid at a lukewarm temperature. the liquid should never be so cold as to chill the yeast. milk, if used, should be first sterilized by scalding, and then cooled before using. after the sponge is prepared, the greatest care must be taken to keep it at an equable temperature. from ° to ° is the best range of temperature, ° being considered the golden mean throughout the entire fermentative process of bread-making. after fermentation has well begun, it will continue, but much more slowly if the temperature be gradually lowered to ° or °. if it is necessary to hasten the rising, the temperature can be raised to ° or °, but it will necessitate careful watching, as it will be liable to over-ferment, and become sour. cold arrests the process of fermentation, while too great heat carries forward the work too rapidly. too much stress cannot be laid upon the importance of an equable temperature. the housewife who permits the fermentation to proceed very slowly one hour, forces it rapidly by increased heat the next, and perhaps allows it to subside to a chilling temperature the third, will never be sure of good bread. putting the bowl containing the sponge into a dish of warm (not hot) water, or keeping it in the warming oven, or on the back of the range, are all methods which may bring about good results, provided the same degree of heat can be maintained continuously; but if the fire is one which must be increased or diminished to suit the exigencies of household details, nothing but the closest and most careful attention will keep the sponge at uniform temperature. the better way is to cover the bowl with a napkin, and in cold weather wrap closely in several thicknesses of flannel, and place on a stand behind the stove, or in some place not exposed to draughts. a bread-raiser purposely arranged for keeping the bread at proper temperature is a great convenience. two small and rather thick earthen ware crocks of the same size, serve very well for this purpose. scald both with hot water, and while still warm, put the sponge in one, invert the other for a cover, and leave in a warm room. all flour used in the bread should be warm when added. lightness of the bread.--the time required for bread in its different stages to grow light will vary according to the quantity and strength of the yeast used and the amount of warmth supplied. a thin batter is light enough when in appearance it resembles throughout a mass of sea foam. it will not greatly increase in bulk, but will be in the state of constant activity, sending up little bubbles of gas and emitting a sharp, pungent odor like fresh yeast. when the thicker batter or second sponge is sufficiently light, it will have risen to nearly double its original bulk and become cracked over the top like "crazed" china. it should never be allowed to rise to the point of sinking or caving in, and should be kneaded as soon as ready. if for any reason it is not possible to knead the bread at once when it has arrived at this stage, do not allow it to stand, but take a knife or spoon and gently beat it back a little. this dissipates some of the gas and reduces the volume somewhat. let it rise again, which it will do in a short time, if it has not been allowed to become too light. if dough that has been kneaded and allowed to rise in mass, becomes sufficiently light at some inopportune moment for shaping into loaves, it may be kept from becoming too light and souring, by taking a knife and cutting it away from the sides of the bowl and gradually working it over toward the center. re-cover and put in a warm place. it will soon assume its former bulk. this "cutting down" may be repeated several times if necessary, provided the bread has not been allowed to become too light at any time, and some cook's recommend it as a uniform practice. we do not, however, except in case of necessity; since, though it may possibly make the bread more light, the long-continued fermentation destroys more than is necessary of the food elements of the flour, and develops an unnecessary amount of the products of fermentation. lightness is not the only requisite for bread, and should be secured with as little deterioration of the flour as possible. an important point in the preparation of bread is to decide when it is sufficiently light after having been molded and placed in pans. the length of time cannot be given, because it will vary with the temperature, the quality of the flour, and the quantity added during the kneading. at a temperature of °, an hour or an hour and a half is about the average length of time needed. a loaf should nearly double its size after being placed in a pan, before baking; when perfectly risen, the bread feels light when lifted and weighed upon the hand. it is better to begin the baking before it has perfectly risen them to wait until it has become so light as to commence to fall, since if the fermentation proceeds too far, the sweetness of the grain will be destroyed, and the bread will be tasteless and innutritious, even if it does not reach the acetous stage. the exercise of a little judgment and careful attention to detail will soon enable a person successfully to determine the proper degree of lightness of bread in its various stages. bread which passes the extreme point of fermentation, or in common phrase gets "too light," will have a strong acid odor, and will pull away from the bowl in a stringy mass, having a watery appearance very different from the fine, spongy texture of properly risen dough. the acidity of such dough may be neutralized by the addition of an alkali, and housewives who through carelessness and inattention have allowed their bread to become "sour," often resort to saleratus or soda to neutralize the acid. the result of such treatment is unwholesome bread, wholly unfit for food. it is better economy to throw away bread material which needs to be sweetened with soda than to run the risk of injury to health by using it. kneading the dough.--as fresh flour is added during the bread-making, it is necessary to mix it in thoroughly. as long as the batter is thin, this can be done by thoroughly beating the mixture with the addition of material; but when it is a thick dough, some other method must be adopted to bring about the desired result. the usual way is by mixing the dough to a proper consistency, and working it with the hands. this is termed _kneading_. much of the excellence of bread depends upon the thoroughness of this kneading, since if the yeast is not intimately and equally mixed with every particle of flour, the bread will not be uniform; some portions will be heavy and compact, while others will be full of large, open cavities, from the excessive liberation of gas. the length of time required for kneading depends upon the perfection with which the yeast cells have been previously diffused throughout the sponge, and upon the quality of the flour used in preparing the bread, much less time being required for kneading dough made from good flour. some consider an hour none too long to knead bread. such a lengthy process may be advantageous, since one of the objects of kneading is to render the glutinous parts of the flour so elastic that the dough may be capable of expanding to several times its bulk without cracking or breaking, but excellent results can be obtained from good flour with less labor. bread has been kneaded all that is necessary when it will work clean of the board, and when, after a smart blow with the fist in the center of the mass, it will spring back to its original shape like an india rubber ball. its elasticity is the surest test of its goodness; and when dough has been thus perfectly kneaded, it can be molded into any shape, rolled, twisted, or braided with ease. chopping, cutting, stretching, and pulling--the dough are other methods for accomplishing the same end. if a large mass is to be kneaded, it is better to divide it into several portions and knead each separately. it is less laborious and more likely to result in an equal diffusion of the yeast. bread is often spoiled by the addition of too much flour during kneading. dough should always be kneaded as soft as it can be handled, and only sufficient flour added to prevent its sticking to the board. stiff bread is close in texture, and after a day or two becomes dry and hard. how to manipulate the dough in kneading.--sprinkle the board well with flour, and scrape the dough from the bowl with a knife. dust the hands with flour, and then draw the dough with a rolling motion from the farthest side toward you, using the finger tips for the purpose, but pressing firmly down upon the mass with the palm of the hands. reach forward again with the finger tips, and again press the ball of the hands upon the dough. continue this process of manipulation until the mass is very much elongated; then turn at right angles and repeat the process, taking care that the finger tips do not break through the light film which will form upon the outside of soft dough when well managed. _keep the dough constantly in motion_ until it is smooth, elastic, and fine-grained. the hands and the board may need a light dusting of flour at frequent intervals. if the dough sticks, lift it quickly, and clean the board, that it may be kept smooth. the dough will not stick if kept in constant motion. do not rub off little wads of dough either from the hands or the board and keep kneading them into the loaf; they will seriously injure the uniform texture of the bread. how many times shall bread be kneaded?--as the objects to be attained in kneading dough are to render the gluten more elastic and thoroughly to diffuse the yeast, it will be seen that there has been sufficient kneading when all the flour necessary for the bread has been added. furthermore, it must be apparent that continued manipulation of the dough at this stage will dissipate and press out the little vesicles of gas held in place by the elastic gluten, and thus lose in part what so much pains has been taken to secure. at whatever stage the requisite amount of flour be added, the dough should then be thoroughly kneaded once for all. if allowed to rise in bulk, when light it should be shaped into loaves with the greatest care, handled lightly, and worked as little as possible, and if at all diminished, allowed to rise again before baking. dryness of the surface.--bread in all stages should be covered over the top, since it rises much more evenly, and does not have a stiff, dried surface, as when placed in a warm place exposed to air. it sometimes happens that this precaution is forgotten or not sufficiently attended to, and a dry crust forms and over the dough, which, if kneaded into the loaves, leaves hard, dry spots in the bread. in case of such a mishap, take the dry crust off, dissolve it in a little warm water, add flour enough to mold, make it into a small loaf, and raise it separately. size of loaves.--the lightness of the bread after baking depends upon the perfection with which the little air-cells, formed during the fermenting process, have become fixed by the heat during the baking. the heat expands the carbonic acid gas contained within the open spaces in the dough, and at the same time checks further development of gas by destroying the yeast plant. the sooner, then, that the cells can be made permanent after the arrest of fermentation, the more light and porous the bread will be. although this fixing of the cells is largely dependent upon the degree of heat maintained, it likewise in a measure depends upon the size of the loaf, as the heat will penetrate and fix the cells of a small loaf throughout much sooner than, those of a large one. therefore, bake in small loaves, and have a separate pan for each, as that admits of an equal degree of heat to all sides. this aids in a more rapid fixing of the air-cells and likewise gives more crust, which is the sweetest and most digestible part of the bread. sheet-iron pans, about eight inches in length, four in width, and five in depth, are the most satisfactory. after the dough is molded, divide it into loaves which will fill such pans to the depth of two inches. let them rise until double their first volume, and then put them in the oven. in baking, the loaves will rise still higher, and if about five inches high when done, will have expanded to about the right proportions. [illustration: bread pan] proper temperature of the oven.--the objects to be attained in the baking of bread are to break up the starch and gluten cells of the sour so as to make them easily digestible, to destroy the yeast plant, and render permanent the cells formed by the action of the carbonic acid gas. to accomplish well these ends, the loaf must be surrounded by a temperature ranging from ° to °. the oven should be one in which the heat is equal in all parts, and which can be kept at a steady, uniform heat. old-fashioned brick ovens were superior in this respect to most modern ranges. the fire for baking bread should be of sufficient strength to keep the oven heated for at least an hour. if the oven has tendency to become too hot upon the bottom, a thin, open grate, broiler, or toasting rack, should be placed underneath the tins to allow a circulation of air and avoid danger of burning. if the heat be insufficient, fermentation will not cease until the bread has become sour; the cells will be imperfectly fixed or entirely collapsed; too little of the moisture will have evaporated, and the result will be a soft, wet, and pasty or sour loaf. if the heat be too great, the bread will be baked before it has perfectly risen, or a thick, burned crust will be produced, forming a non-conducting covering to the loaf, which will prevent the heat from permeating the interior, and thus the loaf will have an overdone exterior, but will be raw and doughy within. if, however, the temperature of the oven be just right, the loaf will continue for a little time to enlarge, owing to the expansion of the carbonic acid gas, the conversion of the water into steam, and the vaporizing of the alcohol, which rises in a gaseous form and is driven off by the heat; a nicely browned crust will be formed over the surface, the result of the rapid evaporation of water from the surface and consequent consolidation of the dough of this portion of the loaf, and a chemical change caused by the action of the heat upon the starch by which is converted into dextrine, finally assuming a brown color due to the production of a substance known to the chemist as _assama_. bread is often spoiled in the baking. the dough may be made of the best of flour and yeast, mixed and kneaded in the most perfect manner, and may have risen to the proper degree of lightness' before going to the oven, yet if the oven is either too hot or not hot enough, the bread will be of an inferior quality. without an oven thermometer, there is no accurate means of determining the temperature of the oven; but housekeepers resort to various means to form a judgment about it. the baker's old-fashioned method is to throw a handful of flour on the oven bottom. if it blackens without igniting, the heat is deemed sufficient. since the object for which the heat is desired is to cook the flour, not to burn it, it might be supposed that this would indicate too high a temperature; but the flour within the loaf to be baked is combined with a certain amount of moisture, the evaporation of which lowers the temperature of the bread considerably below that of the surrounding heated atmosphere. the temperature of the inner portion of the loaf cannot exceed ° so long as it continues moist. bread might be perfectly cooked at this temperature by steam, but it would lack that most digestible portion of the loaf, the crust. a common way of ascertaining if the heat of the oven is sufficient, is to hold the bare arm inside it for a few seconds. if the arm cannot be held within while thirty is counted, it is too hot to begin with. the following test is more accurate: for rolls, the oven should be hot enough to brown a teaspoonful of flour in _one_ minute, and for loaves in _five_ minutes. the temperature should be high enough to arrest the fermentation, which it will do at a point considerably below the boiling point of water, and at the same time to form a shell or crust, which will so support the dough as to prevent it from sinking or collapsing when the evolution of carbonic acid gas shall cease; but it should not be hot enough to brown the crust within ten or fifteen minutes. the heat should increase for the first fifteen minutes, remain steady for the next fifteen minutes, and may then gradually decrease during the remainder of the baking. if by any mischance the oven be so hot as to brown the crust too soon, cover the loaf with a clean paper for a few minutes. be careful that no draught reaches the bread while baking; open the oven door very seldom, and not at all for the first ten minutes. if it is necessary to turn the loaf, try to do so without bringing it to the air. from three fourths of an hour to an hour is usually a sufficient length of time to bake an ordinary sized loaf. be careful not to remove the bread from the oven until perfectly done. it is better to allow it to bake ten minutes too long than not long enough. the crust of bread, when done, should be equally browned all over. the common test for well-baked bread is to tap it on the bottom with the finger; if it is light and well done, it will sound hollow; heavy bread will have a dull sound. a thoroughly baked loaf will not burn the hand when lifted upon it from the pan. care of bread after baking.--when done, remove the loaves from the tins, and tilt them upon edge so that the air may circulate freely on all sides of them to prevent "sweating." do not, however, lay them on a pine shelf or table to absorb the odor of the wood. a large tin dripping pan turned over upon the table does very well to tilt them on. if they are turned often, so that they will not soften on one side, but a fine wire bread cooler is the best thing. if this is not obtainable, a fair substitute can be easily improvised by tacking window-screen wire to a light frame of sufficient size to hold the requisite number of loaves. if the bread is left exposed to the air until cold, the crust will be crisp; if a soft crust is desired, it can be secured by brushing the top of the loaf while hot, with tepid water, and covering with several thicknesses of a clean bread cloth. if by accident any portion of the crust is burnt, grate it away as soon as cold; this is preferable to cutting or clipping it off. best method of keeping bread.--when the bread is quite cold, put it away in a bread box, which should be of tin, or of wood lined with tin, convenient in form and supplied with a well-fitting cover. never use an unlined wooden box of any kind, as it cannot easily be kept fresh and free from musty odors, which bread so readily absorbs. stone and earthen ware are not open to this objection, but they are likely to collect moisture, and hence are not equal to a tin receptacle. do not keep bread in the cellar or any other damp place, nor in a close closet, where there are other foods from which it can absorb odors. the bread box should be kept well covered, and free from crumbs and stale bits. it should be carefully washed in boiling soapsuds, scalded, and dried, every two or three days. if cloths are used to wrap or cover the bread, they too should be washed and scalded every week, and oftener if at any time the loaf about which they are wrapped becomes moldy or musty. test of good fermented bread.--a loaf of good bread, well risen and perfectly baked, may be taken in the hands, and, with the thumb on the top crust and fingers upon the bottom of the loaf, pressed to less than half its thickness, and when the pressure is removed, it will immediately expand like a sponge, to its former proportions. good yeast bread, while it should be firm and preserve a certain amount of moisture, will, when cold, crumble easily when rubbed between the fingers. if, instead, it forms a close, soggy mass, it may be regarded as indigestible. this is one reason why hot, new yeast bread and biscuit are so indigestible. in demonstration of this, take a small lump of new bread, gently roll it into a ball, and put into a glass of water, adding a similar quantity of stale bread of the same kind also. the latter will crumble away very soon, while the former will retain its form for hours, reminding one of its condition in the stomach, "as hard as a bullet," for a long time resisting the action of the gastric juice, although, meanwhile, the yeast germs which have not been killed in the oven are converting the mass into a lump of yeast, by which the whole contents of the stomach are soured. a soluble article like salt or sugar in fine powdered form is much more easily and quickly dissolved than the same article in solid lumps, and so it is with food. the apparent dryness of stale bread is not caused by its loss of moisture; for if carefully weighed, stale bread will be found to contain almost exactly the same proportion of water as new bread that has become cold. the moisture has only passed into a state of concealment, as may be demonstrated by subjecting a stale loaf inclosed in a tightly-sealed receptacle to a temperature equal to boiling heat in an oven for half an hour, when it will again have the appearance of new bread. hot bread eaten with butter is still more unwholesome, for the reason that the melted grease fills up the pores of the bread, and further interferes with the action of the digestive fluids. whole-wheat and graham breads.--the same general principles are involved in the making of bread with whole-wheat and graham flours as in the production of bread from white flour. good material and good care are absolutely essential. whole-wheat flour ferments more readily and rises more quickly than does white flour, hence bread made with it needs more careful management, as it is more liable to sour. the novice in bread-making should not undertake the preparation of bread with whole-wheat flour, until she has thoroughly mastered all the details of the art by practical experience, and can produce a perfect loaf from white flour. breads from whole-wheat and graham flours require less yeast and less flour than bread prepared from white flour. a slower process of fermentation is also advantageous. such breads will be lighter if at least one third white flour be employed in their manufacture. when the bread is made with a sponge, this white flour may be utilised for the purpose. thus the length of time the whole-wheat flour will be undergoing fermentation will be somewhat lessened, and its liability to become sour diminished. this plan is a preferable one for beginners in bread-making. graham and whole-wheat flour breads must be kneaded longer than white-flour bread, and require a hotter oven at first and a longer time for baking. much graham and whole-wheat bread is served insufficiently baked, probably owing to the fact that, being dark in color, the crust appears brown very soon, thus deluding the cook into supposing that the loaf is well baked. for thorough baking, from one to one and a half hours are needed, according to the size of the loaf and the heat of the oven. toast.--toasting, if properly done, renders bread more digestible, the starch being converted into dextrine by the toasting process; but by the ordinary method of preparing toast, that of simply browning each side, only the surfaces of the slices are really toasted, while the action of the heat upon the interior of the slice, it is rendered exactly in the condition of new bread, and consequently quite as indigestible. if butter is added while the toast is hot, we have all the dyspepsia-producing elements of new bread and butter combined. although considered to be the dish _par excellence_ for invalids, nothing could be more unwholesome than such toast. to properly toast the bread, the drying and browning should extend throughout the entire thickness of the slice. bread may be thus toasted before an open fire, but the process would be such a lengthy and troublesome one, it is far better to secure the same results by browning the bread in a moderate oven. such toast is sometimes called _zwieback_ (twice baked), and when prepared from good whole-wheat bread, is one of the most nourishing and digestible of foods. directions for its preparation and use will be found in the chapter on "breakfast dishes." steamed bread.--steaming stale bread is as open to objection as the surface toasting of bread, if steamed so as to be yielding and adhesive. it is not, perhaps, as unwholesome as new bread, but bread is best eaten in a condition dry and hard enough to require chewing, that its starch may be so changed by the action of the saliva as to be easily digested. liquid yeast. _recipes._ raw potato yeast.--mix one fourth of a cup of flour, the same of white sugar, and a teaspoonful of salt to a paste with a little water. pare three medium-size, fresh, and sound potatoes, and grate them as rapidly as possible into the paste; mix all quickly together with a silver spoon, then pour three pints of boiling water slowly over the mixture, stirring well at the same time. if this does not rupture the starch cells of the flour and potatoes so that the mixture becomes thickened to the consistency of starch, turn it into a granite-ware kettle and boil up for a minute, stirring well to keep it from sticking and burning. if it becomes too much thickened, add a little more boiling water. it is impossible to give the exact amount of water, since the quality of the flour will vary, and likewise the size of the potatoes; but three pints is an approximate proportion. strain the mixture through a fine colander into an earthen bread bowl, and let it cool. when lukewarm, add one cup of good, lively yeast. cover with a napkin, and keep in a moderately warm place for several hours, or until it ceases to ferment. as it begins to ferment, stir it well occasionally, and when well fermented, turn into a clean glass or earthen jar. the next morning cover closely, and put in the cellar or refrigerator, not, however, in contact with the ice. it is best to reserve enough for the first baking in some smaller jar, so that the larger portion need not be opened so soon. always shake the yeast before using. raw potato yeast no. .--this is made in the same manner as the preceding, with this exception, that one fourth of a cup of loose hops tied in a clean muslin bag, is boiled in the water for five minutes before pouring it into the potato and flour mixture. many think the addition of the hops aids in keeping the yeast sweet for a longer period. but potato yeast may be kept sweet for two weeks without hops, if cared for, and is preferred by those who dislike the peculiar flavor of the bread made from hop yeast. hop yeast.--put half a cup of loose hops, or an eighth of an ounce of the pressed hops (put up by the shakers and sold by druggists), into a granite-ware kettle; pour over it a quart of boiling water, and simmer about five minutes. meanwhile stir to a smooth paste in a tin basin or another saucepan, a cup of flour, and a little cold water. line a colander with a thin cloth, and strain the boiling infusion of hops through it onto the flour paste, stirring continually. boil this thin starch a few minutes, until it thickens, stirring constantly that no lumps be formed. turn it into a large earthen bowl, add a tablespoonful of salt and two of white sugar, and when it has cooled to blood heat, add one half cup of lively yeast, stirring all well together. cover the bowl with a napkin, and let it stand in some moderately warm place twenty-four hours, or until it ceases to ferment or send up bubbles, beating back occasionally as it rises; then put into a wide-mouthed glass or earthen jar, which has been previously scalded and dried, cover closely, and set in a cool place. yeast made in this manner will keep sweet for two weeks in summer and longer in winter. boiled potato yeast.--peel four large potatoes, and put them to boil in two quarts of cold water. tie two loose handfuls of hops securely in a piece of muslin, and place in the water to boil with the potatoes. when the potatoes are tender, remove them with a perforated skimmer, leaving the water still boiling. mash them, and work in four tablespoons of flour and two of sugar. over this mixture pour gradually the boiling hop infusion, stirring constantly, that it may form a smooth paste, and set it aside to cool. when lukewarm, add a gill of lively yeast, and proceed as in the preceding recipe. boiled potato yeast no. .--to one teacupful of very smoothly mashed, mealy potato, add three teaspoonfuls of white sugar, one teaspoonful of salt, and one cup of lively yeast, or one cake of yeast foam, dissolved in a very little water. the potatoes should be warm, but not hot enough to destroy the yeast. allow this to stand until light, when it is ready for use. fermented breads. in the preparation of breads after the following recipes, the measure of flour should be heaping. _recipes._ milk bread with white flour.--scald and cool on pint of unskimmed milk. add to the milk when lukewarm, one fourth of a cup, or three tablespoonfuls, of liquid yeast, and three cups of flour. give the batter a vigorous beating, turn it into a clean bread bowl or a small earthen crock, cover, and let it rise over night. in the morning, when well risen, add two or three cupfuls of warm flour, or sufficient to knead. knead well until the dough is sufficiently elastic to rebound when struck forcibly with the fist. allow it to rise again in mass; then shape into loaves; place in pans; let it stand until light, and bake. if undesirable to set the bread over night, and additional tablespoonfuls or two of cheese may be used, to facilitate the rising. vienna bread.--into a pint of milk sterilized by scalding, turn a cup and a half of boiling water. when lukewarm, add one half cup of warm water, in which has been dissolved a cake of compressed yeast, and a quart of white flour. beat the batter thus made very thoroughly, and allow it to rise for one hour; then add white flour until the dough is of a consistency to knead. knead well, and allow it to rise again for about three hours, or until very light. shape into four loaves, handling lightly. let it rise again in the pans, and bake. during the baking, wash the tops of the loaves with a sponge dipped in milk, to glaze them. water bread.--dissolve a tablespoonful of sugar in a pint of boiling water. when lukewarm, add one fourth of a cup full of liquid yeast, and sufficient flour to make a batter thick enough to drop from the spoon. beat vigorously for ten minutes, turn into a clean, well-scalded bread bowl, cover (wrapping in a blanket if in cold weather), and let it rise over night. in the morning, when well risen, add flour to knead. knead well for half an hour, cover, and let it become light in mass. when light, shape into loaves, allow it to rise again, and bake. fruit roll.--take some bread dough prepared as for milk bread, which has been sufficiently kneaded and is ready to mold, and roll to about one inch in thickness. spread over it some dates which have been washed, dried, and stoned, raisins, currants, or chopped figs. roll it up tightly into a loaf. let and it rise until very light, and bake. fruit loaf.--set a sponge with one pint of rich milk, one fourth cup of yeast, and a pint of flour, over night. in the morning, add two cups of zante currents, one cup of sugar, and three cups of flour, or enough to make a rather stiff dough. knead well, and set to rise; when light, mold into loaves; let it rise again, and bake. potato bread.--cook and mash perfectly smooth, potatoes to make a cupful. add a teaspoonful of best white sugar, one cup and a half of warm water, and when the mixture is lukewarm, one half cup of yeast, prepared as directed for boiled potato yeast no. , and flour to make a very thick batter. allow it to rise over night. in the morning, add a pint of warm water and flour enough to knead. the dough will need to be considerably stiffer than when no potato is used, or the result will be a bread too moist for easy digestion. knead well. let it rise, mold into four loaves, and when again light, bake. pulled bread.--remove a loaf from the oven when about half baked, and lightly pull the partially set dough into pieces of irregular shape, about half the size of one's fist. do not smooth or mold the pieces; bake in a slow oven until browned and crisp throughout. whole wheat bread.--the materials needed for the bread are: one pint of milk, scalded and cooled, one quart of wheat berry flour, one pint minnesota spring wheat flour, one third cup of a soft yeast, or one fourth cake of compressed yeast, dissolved in one third cup of cold water. stir enough flour into the milk to make a stiff batter, put in the yeast, and let it rise until foamy. have the milk so warm that, when the flour is put in, the batter will be of a lukewarm temperature. wrap in a thick blanket, and keep at an equable temperature. when light, stir in, slowly, warm flour to make a soft dough. knead for fifteen minutes, and return to the bowl (which has been washed and oiled) to rise again. when risen to double its size, form into two loaves, place in separate pans, let rise again, and bake from three fourths to one and one half hours, according to the heat of the oven. whole-wheat bread no. .--scald one pint of unskimmed milk; when lukewarm, add one half cup of liquid yeast, or one fourth cake of compressed yeast, dissolved in one half cup of warm water, and a pint of pillsbury's best white flour. beat this batter thoroughly, and allow it to rise. when well risen, add three and two thirds cups of wheat berry flour. knead thoroughly, and allow it to become light in mass; then shape into two loaves, allow it to rise again, and bake. miss. b's one-rising bread.--sift and measure three and three fourths cups of wheat berry flour. scald and cool a pint of unskimmed milk. when lukewarm, add one tablespoonful of lively liquid yeast. by slow degrees add the flour, beating vigorously until too stiff to use a spoon, then knead thoroughly for half an hour, shape into a loaf, place in a bread pan, cover with a napkin in warm weather, wrap well with blankets in cold weather, and let rise over night. in the morning, when perfectly light, pat in a well heated oven, and bake. potato bread with whole wheat flour.--take a half gill of liquid yeast made as for boiled potato yeast no. , and add milk, sterilised and cooled to lukewarm, to make a pint. and one cup of well-mashed, mealy potato and one cup of white flour, or enough to make a rather thick batter beat thoroughly, cover, and set to rise. when well risen, add sufficient whole-wheat flour to knead. the quantity will vary somewhat with the brand of flour used, but about four and one fourth cupfuls will in general be needed. knead well, let it rise in mass and again in the loaf, and bake. rye bread.--prepare a sponge over night with white flour as for water bread. in the morning, when light, add another tablespoonful of sugar, and rye flour to knead. proceed as directed for the water bread, taking care to use only enough rye flour to make the dough just stiff enough to mold. use white flour for dusting than kneading board, as the rye flour is sticky. graham bread.--take two tablespoonfuls of lively liquid yeast, or a little less than one fourth cake of compressed yeast, dissolved in a little milk, and add new milk, scalded and cooled to lukewarm, to make one pint. add one pint of white flour, beat very thoroughly, and set to rise. when very light, add three find one half cupfuls of sifted graham flour, or enough to make a dough that can be molded. knead well for half an hour. place in a clean, slightly oiled bread bowl, cover, and allow it to rise. when light, shape into a loaf: allow it to rise again, and bake. graham bread no. .--mix well one pint of white and two pints of best graham flour. prepare a batter with a scant pint of milk, scalded and cooled, two table spoonfuls of liquid yeast, or a little less than one fourth of a cake of compressed yeast, dissolved in two table spoonfuls of milk, and a portion of the mixed flour. give it a vigorous beating, and put it in a warm place to rise. when well risen, add more flour to make a dough sufficiently stiff to knead. there will be some variation in the amount required, dependent upon the brands of flour used, but in general, two and one half pints of the flour will be enough for preparing the sponge and kneading the dough. knead thoroughly for twenty-five or thirty minutes. put into a clean and slightly oiled bread bowl, cover, and set to rise again. when double its first bulk, mold into a loaf; allow it to rise again, and bake. graham bread no. .--mix three pounds each of graham and minnesota spring wheat flour. make a sponge of one and a half pints of warm water, one half cake compressed yeast, well dissolved in the water, and flour to form a batter. let this rise. when well risen, add one and a half pints more of warm water, one half cup full of new orleans molasses, and sufficient flour to knead. work the bread thoroughly, allow it to rise in mass; then mold, place in pans, and let it rise again. the amount of material given is sufficient for four loaves of bread. raised biscuit.--these may be made from dough prepared by any of the preceding recipes for bread. they will be more tender if made with milk, and if the dough is prepared expressly for biscuits, one third cream may be used. when the dough has been thoroughly kneaded the last time, divide into small, equal-sized pieces. a quantity of dough sufficient for one loaf of bread should be divided into twelve or sixteen such portions. shape into smooth, round biscuits, fit closely into a shallow pan, and let them rise until very light. biscuit should be allowed to become lighter than bread before putting in the oven, since, being so much smaller, fermentation is arrested much sooner, and they do not rise as much in the oven as does bread. rolls.--well kneaded and risen bread dough is made into a variety of small forms termed rolls, by rolling with the hands or with a rolling-pin, and afterward cutting or folding into any shape desired, the particular manner by which they are folded and shaped giving to the rolls their characteristic names. dough prepared with rich milk or part cream makes the best rolls. it may be divided into small, irregular portions, about one inch in thickness, and shaped by taking each piece separately in the left hand, then with the thumb and first finger of the right hand, slightly stretch one of the points of the piece and draw it over the left thumb toward the center of the roll, holding it there with the left thumb. turn the dough and repeat the operation until you have been all around the dough, and each point has been drawn in; then place on the pan to rise. allow the rolls to become very light, and bake. rolls prepared in this manner are termed _imperial rolls_, and if the folding has been properly done, when well baked they will be composed of a succession of light layers, which can be readily separated. _french rolls_ may be made by shaping each portion of dough into small oval rolls quite tapering at each end, allowing them to become light, and baking far enough apart so that one will not touch another. if, when the dough is light and ready to shape, it be rolled on the board until about one eighth of an inch in thickness, and cut into five-inch squares, then divided through the center into triangles, rolled up, beginning with the wide side, and placed in the pan to rise in semicircular shape, the rolls are called _crescents_. what are termed _parker house rolls_ may be made from well-risen dough prepared with milk, rolled upon the board to a uniform thickness of about one forth inch; cut into round or oval shapes with the cutter; folded, one third over the other two thirds; allowed to rise until very light, and baked. the light, rolled dough, may be formed into a _braid_ by cutting into strips six inches in length and one in width, joining the ends of each three, and braiding. the heat of the oven should be somewhat greater for roils and biscuit than for bread. the time required will depend upon the heat and the size of the roll, but it will seldom exceed one half hour. neither rolls nor biscuits should be eaten hot, as they are then open to the same objections as other new yeast bread. brown bread.--to one and one fourth cups of new milk which has been scalded and cooled, add one fourth of a cup of lively yeast, three tablespoonfuls of sugar, and one cup each of white flour, rye flour or sifted rye meal, and yellow corn meal. with different brands of flour there may need to be some variation in the quantity of liquid to be used. the mixture should be thick enough to shape. allow it to rise until light and cracked over the top; put into a bread pan, and when again well risen, bake for an hour and a half or two hours in an oven sufficiently hot at first to arrest fermentation and fix the bread cells, afterwards allowing the heat to diminish somewhat, to permit a slower and longer baking. graham flour may be used in place of rye, if preferred. date bread.--take a pint of light white bread sponge prepared with milk, add two tablespoons of sugar, and graham flour to make a very stiff batter. and last a cupful of stoned dates. turn into a bread pan. let it rise, and bake. fruit loaf with graham and whole-wheat flour.--dissolve one fourth cake of compressed yeast in a pint of sterilized milk; and a pint of white flour; heat thoroughly, and set to rise. when well risen, add three and one fourth cups of flour (graham and whole-wheat, equal proportions, thoroughly mixed), or sufficient to knead. knead well for half an hour, and just at the last add a cup of raisins, well washed, dried, and dusted with flour. let the loaf rise in mass; then shape, put in the pan, allow it to become light again, and bake. raised corn bread.--into two cupfuls of hot mush made from white granular corn meal, stir two cupfuls of cold water. beat well, and add one half cup of liquid yeast, or one half cake of compressed yeast, dissolved in one half cup of warm water, and two teaspoonfuls of granulated sugar. stir in white or sifted graham flour to make it stiff enough to knead. knead very thoroughly, and put in a warm place to rise. when light, molded into three loaves, put into pans, and allow it to rise again. when well risen, bake at least for three fourths of an hour. corn cake.--sterilise a cupful of rich milk or thin cream. cool to lukewarm, and dissolve in it half a cake of compressed yeast add two small cupfuls of white flour; beat very thoroughly, and put in a warm place to rise. when light, add a cup of lukewarm water or milk, and two cups of best yellow cornmeal. turn into a shallow square pan, and leave until again well risen. bake in a quick oven. a tablespoonful of sugar may be added with the corn meal, if desired. oatmeal bread.--mix a quart of well-cooked oatmeal mush with a pint of water, beating it perfectly smooth; add a cupful of liquid yeast and flour to make a stiff batter. cover, and let it rise. when light, add sufficient flour to mold; knead as soft as possible, for twenty or thirty minutes; shape into four or more loaves, let it rise again, and bake. milk yeast bread.--prepare the yeast the day before by scalding three heaping teaspoonfuls of fresh cornmeal with boiling milk. set in a warm place until light (from seven to ten hours); then put in a cool place until needed for use. start the bread by making a rather thick batter with one cupful of warm water, one teaspoonful of the prepared yeast, and white flour. put in a warm place to rise. when light, add to it a cupful of flour scalded with a cupful of boiling milk, and enough more flour to make the whole into a rather stiff batter. cover, and allow it to rise. when again well risen, add flour enough to knead. knead well; shape into a loaf; let it rise, and bake. three or four cupfuls of white flour will be needed for all purposes with the amount of liquid given; more liquid and flour may be added in forming the second sponge if a larger quantity of bread is desired. in preparing both yeast and bread, all utensils used should first be sterilized by scalding in hot sal-soda water. graham salt-rising bread.--put two tablespoonfuls of milk into a half-pint cup, add boiling water to fill the cup half full, one half teaspoonful of sugar, one fourth teaspoonful of salt, and white flour to make a rather stiff batter. let it rise over night. in the morning, when well risen, add a cup and a half of warm water, or milk scalded and cooled, and sufficient white flour to form a rather stiff batter. cover, and allow it again to rise. when light, add enough sifted graham flour to knead. when well kneaded, shape into a loaf; allow it to become light again in the pan, and bake. all utensils used should be first well sterilized by scalding in hot sal-soda water. unfermented breads. the earliest forms of bread were made without fermentation. grain was broken as fine as possible by pounding on smooth stones, made into dough with pure water, thoroughly kneaded, and baked in some convenient way. such was the "unleavened breads" or "passover cakes" of the israelites. in many countries this bread is the only kind used. unleavened bread made from barley and oats is largely used by the irish and scotch peasantry. in sweden an unleavened bread is made of rye meal and water, flavored with anise seed, and baked in large, thin cakes, a foot or more in diameter. [illustration: mexican woman making tortillas] some savage tribes subsists chiefly upon excellent corn bread, made simply of meal and water. unleavened bread made of corn, called _tortillas_, forms the staple diet of the mexican indians. the corn, previously softened by soaking in lime water, is ground to a fine paste between a stone slab and roller called a _metate_, then patted and tossed from hand to hand until flattened into thin, wafer-like cakes, and baked over a quick fire, on a thin iron plate or a flat stone. unquestionably, unleavened bread, well kneaded and properly baked, is the most wholesome of all breads, but harder to masticate than that made light by fermentation, but this is an advantage; for it insures more thorough mixing with that important digestive agent, the saliva, than is usually given to more easily softened food. [illustration: stone metate.] what is usually termed unfermented bread, however, is prepared with flour and liquid, to which shortening--of some kind is added, and the whole made light by the liberation of gas generated within the dough during the process of baking. this is brought about either by mixing with the flour certain chemical substances, which, when wet and brought into contact, act upon each other so as to set free carbonic acid gas, which expands and puffs up the loaf; or by introducing into the dough some volatile substance as carbonate of ammonia, which the heat during baking will, cause to vaporize, and which in rising produces the same result. carbonic acid gas maybe for this purpose developed by the chemical decomposition of bicarbonate of potassa (saleratus), or bicarbonate of soda, by some acid such as sour milk, hydrochloric acid, tartaric acid, nitrate of potassa, or the acid phosphate of lime. the chemical process of bread-raising originally consisted in adding to the dough definite proportions of muriatic acid and carbonate of soda, by the union of which carbonic acid gas and common salt were produced. this process was soon abandoned, however, on account of the propensity exhibited by the acid for eating holes in the fingers of the baker as well as in his bread pans; and a more convenient one for hands and pans, that of using soda or salaratus with cream of tartar or sour milk, was substituted. when there is an excess of soda, a portion of it remains in the loaf uncombined, giving to the bread a yellow color and an alkaline taste, and doing mischief to the delicate coating of the stomach. alkalies, the class of chemicals to which soda and salaratus belong, when pure and strong, are powerful corrosive poisons. the acid used with the alkali to liberate the carbonic-acid gas in the process of bread-making, if rightly proportioned, destroys this poisonous property, and unites with it to form a new compound, which, although not a poison, is yet unwholesome. we can hardly speak too strongly in condemnation of the use of chemicals in bread-making, when we reflect that the majority of housewives who combine sour milk and salaratus, or cream of tartar and soda, more frequently than otherwise _guess_ at the proportions, or measure them by some "rule of thumb," without stopping to consider that although two cups of sour milk may at one time be sufficiently acid to neutralize a teaspoonful of saleratus, milk may vary in degree of acidity to such an extent that the same quantity will be quite insufficient for the purpose at another time; or that though a teaspoonful of some brand of cream of tartar will neutralize a half teaspoonful of one kind of soda, similar measures will not always bring about the same result. very seldom, indeed, will the proportions be sufficiently exact to perfectly neutralise the alkali, since chemicals are subject to variations in degree of strength, both on account of the method by which they are manufactured and the length of time they have been kept, to say nothing of adulterations to which they may have been subjected, and which are so common that it is almost impossible to find unadulterated cream of tartar in the market. baking powders are essentially composed of bicarbonate of soda and cream of tartar, mixed in the proper proportions to exactly neutralize each other, and if they were always pure, would certainly be as good as soda and cream of tartar in any form, and possess the added advantage of perfect proportions; but as was demonstrated not long ago by the government chemist, nearly every variety of baking powder in the market is largely adulterated with cheaper and harmful substances. alum, a most frequent constituent of such baking powders, is exceedingly injurious to the stomach. out of several hundred brands of baking powder examined, only one was found pure. even when in their purest state, these chemicals are not harmless, as is so generally believed. it is a very prevalent idea that when soda is neutralized by an acid, both chemical compounds are in some way destroyed or vaporized in the process, and in some occult manner escape from the bread during the process of baking. this is altogether an error. the alkali and acid neutralize each other chemically, but they do not destroy each other. their union forms a salt, exactly the same as the rochelle salts of medicine, a mild purgative, and if we could collected from the bread and weigh or measure it, we would find nearly as much of it as there was of the baking powder in the first place. if two teaspoonfuls of baking powder to the quart of flour be used, we have remaining in the bread made with that amount of flour grains of crystallized rochelle salts, or grains more than this to be found in a seidlitz powder. it may be sometimes useful to take a dose of salts, but the daily consumption of such chemical substances in bread can hardly be considered compatible with the conditions necessary for the maintenance of health. these chemical substances are unusable by the system, and must all be removed by the liver and excretory organs, thus imposing upon them an extra and unnecessary burden. it has also been determined by scientific experimentation that the chemicals found in baking powders in bread retard digestion. these substances are, fortunately, not needed for the production of good light bread. the purpose of their use is the production of a gas; but air is a gas much more economical and abundant than carbonic-acid gas, and which, when introduced into bread and subjected to heat, has the property of expanding, and in doing, puffing up the bread and making it light. bread made light with air is vastly superior to that compounded with soda or baking powder, in point of healthfulness, and when well prepared, will equal it in lightness and palatableness. the only difficulty lies in catching and holding the air until it has accomplished the desired results. but a thorough understanding of the necessary conditions and a little practice will soon enable one to attain sufficient skill in this direction to secure most satisfactory results. [illustration: gem irons] general directions.--all materials used for making aërated bread should be of the very best quality. poor flour will not produce good bread by this or by any other process. aërated breads are of two kinds: those baked while in the form of a batter, and such as are made into a dough before baking. [illustration: perforated sheet iron pan for rolls.] all breads, whether fermented or unfermented, are lighter if baked in some small form, and this is particularly true of unfermented breads made light with air. for this reason, breads made into a dough are best baked in the form of rolls, biscuits, or crackers, and batter breads in small iron cups similar to those in the accompanying illustration. these cups or "gem irons" as they are sometimes called, are to be obtained in various shapes and sizes, but for this purpose the more shallow cups are preferable. for baking the dough breads a perforated sheet of russia iron or heavy tin, which any tinner can make to fit the oven, is the most serviceable, as it permits the hot air free access to all sides of the bread at once. if such is not obtainable, the upper oven grate, carefully washed and scoured, may be used perforated pie tins also answer very well for this purpose. [illustration: making unfermented bread.] the heat of the oven for baking should be sufficient to form a slight crust over all sides of the bread before the air escapes, but not sufficient to brown it within the first fifteen minutes. to aid in forming the crust on the sides and bottom of batter breads, the iron cups should be heated previous to introducing the batter. the degree of heat required for baking will be about the same as for fermented rolls and biscuit, and the fire should be so arranged as to keep a steady but not greatly increasing heat. air is incorporated into batter breads by brisk and continuous agitating and beating; into dough breads by thorough kneading, chopping, or pounding. whatever the process by which the air is incorporated, it must be _continuous_. for this reason it is especially essential in making aërated bread that every thing be in readiness before commencing to put the bread together. all the materials should be measured out, the utensils to be used in readiness, and the oven properly heated. success is also dependent upon the dexterity with which the materials when ready are put together. batter bread often proves a failure although the beating is kept up without cessation, because it is done slowly and carelessly, or interspersed with stirring, thus permitting the air to escape between the strokes. if the bread is to be baked at once, the greater the dispatch with which it can be gotten into a properly-heated oven the lighter it will be. crackers, rolls and other forms of dough breads often lack in lightness because they were allowed to stand some time before baking. the same is true of batter breads. if, for any reason, it is necessary to keep such breads for any length of time after being prepared, before baking, set the dish containing them directly on ice. the lightness of aërated bread depends not only upon the amount of air incorporated in its preparation, but also upon the expansion of the air during the baking. the colder the air, the greater will be its expansion upon the application of heat. the colder the materials employed, then, for the bread-making, the colder will be the air confined within it, and the lighter will be the bread. for this reason, in making batter bread, it will be found a good plan, when there is time, to put the materials together, and place the dish containing the mixture on ice for an hour or two, or even over night. when ready to use, beat thoroughly for ten or fifteen minutes to incorporate air, and bake in heated irons. rolls and other breads made into a dough, may be kneaded and shaped and put upon ice to become cold. thus treated, less kneading is necessary than when prepared to be baked at once. many of the recipes given for the batter breads include eggs. the yolk is not particularly essential, and if it can be put to other uses, may be left out. the white of an egg, because of its viscous nature, when beaten, serves as a sort of trap to catch and hold air, and added to the bread, aids in making it light. very nice light bread may be made without eggs, but the novice in making aërated breads will, perhaps, find it an advantage first to become perfectly familiar with the processes and conditions involved, by using the recipes with eggs before attempting those without, which are somewhat more dependent for success upon skill and practice. when egg is used in the bread, less heating of the irons will be necessary, and not so hot an oven as when made without. if the bread, when baked, appears light, but with large holes in the center, it is probable that either the irons or the oven was too hot at first. if the bread after baking, seems sticky or dough-like in the interior, it is an indication that either it was insufficiently baked, or that not enough flour in proportion to the liquid has been used. it should be stated, that although the recipes given have been prepared with the greatest care, and with the same brands of flour, careful measurement, and proper conditions, prove successful every time, yet with different brands of flour some variation in quantity may needed,--a trifle more or less,--dependent upon the absorbent properties of the flour, and if eggs are used, upon the size of the eggs. a heavy bread may be the result of the use of poor flour, too much flour, careless or insufficient beating, so that not enough air was incorporated, or an oven not sufficiently hot to form a crust over the bread before the air escaped. breads made into a dough, if moist and clammy, require more flour or longer baking. too much flour will make them stiff and hard. the length of time requisite for baking aërated breads made with whole-wheat, wheat berry, or graham flours, will vary from forty minutes to one hour, according to the kind and form in which the bread is baked, and the heat of the oven. the irons in which batter breads are to be baked should not be smeared with grease; if necessary to oil them at all, they should only be wiped out lightly with a clean, oiled cloth. irons well cared for, carefully washed, and occasionally scoured with sapolio to keep them perfectly smooth, will require no greasing whatever. in filling the irons, care should be taken to fill each cup at first as full as it is intended to have; it, as the heat of the irons begins the cooking of the batter as soon as it is put in, and an additional quantity added has a tendency to make the bread less light. _recipes._ whole-wheat puffs.--put the yolk of an egg into a basin, and beat the white in a separate dish to a stiff froth. add to the yolk, one half a cupful of rather thin sweet cream and one cupful of skim milk. beat the egg, cream, and milk together until perfectly mingled and foamy with air bubbles; then add, gradually, beating well at the same time, one pint of wheat berry flour. continue the beating vigorously and without interruption for eight or ten minutes; then stir in, lightly, the white of the egg. do not beat again after the white of the egg is added, but turn at once into heated, shallow irons, and bake for an hour in a moderately quick oven. if properly made and carefully baked, these puffs will be of a fine, even texture throughout, and as light as bread raised by fermentation. whole-wheat puffs no. .--make a batter by beating together until perfectly smooth the yolk of one egg, one and one half cups of new or unskimmed milk, and one pint of whole-wheat flour. place the dish containing it directly upon ice, and leave for an hour or longer. the bread may be prepared and left on the ice over night, if desired for breakfast. when ready to bake the puffs, whip the white of the egg to a stiff froth, and after vigorously beating the batter for ten minutes, stir in lightly the white of the egg; turn at once into heated irons, and bake. if preferred, one third white flour and two thirds sifted graham flour may be used in the place of the wheat berry flour. whole-wheat puffs no. .--take one cupful of sweet cream (twelve-hour cream), one half cupful of soft ice water, and two slightly rounded cupfuls of wheat berry flour. beat the material well together, and set the dish containing it on ice for an hour or more before using. when ready to bake, beat the mixture vigorously for ten minutes, then turn into heated iron cups (shallow ones are best), and bake for about an hour in a quick oven. graham puffs.--beat together vigorously until full of air bubbles, one pint of unskimmed milk, the yolk of one egg, and one pint and three or four tablespoonfuls of graham flour, added a little at a time. when the mixture is light and foamy throughout, stir in lightly and evenly the white of the egg, beaten to a stiff froth; turn into heated irons, and bake in a rather quick oven. instead of all graham, one third white flour may be used if preferred. graham puffs no. .--beat the yolks of two eggs in two cupfuls of ice water; then add gradually, beating well meantime, three and one fourth cupfuls of graham flour. continue the beating, after all the flour is added, until the mixture is light and full of air bubbles. add last the whites of the eggs, beaten to a stiff froth, and bake at once in heated irons. currant puffs.--prepare the puffs as directed in any of the foregoing recipes with the addition of one cup of zante currants which have been well washed, dried, and floured. graham gems.--into two cupfuls of unskimmed milk which has been made very cold by standing on ice, stir gradually, sprinkling it from the hand, three and one fourth cupfuls of graham flour. beat vigorously for ten minutes or longer, until the batter is perfectly smooth and full of air bubbles. turn at once into hissing hot gem irons, and bake in a hot oven. if preferred, the batter may be prepared, and the dish containing it placed on ice for an hour or longer; then well beaten and baked. graham gems may be made in this manner with soft water instead of milk, but such, in general, will need a little more flour than when made with milk. with some ovens, it will be found an advantage in baking these gems to place them on the upper grate for the first ten minutes or until the top has been slightly crusted, and then change to the bottom of the oven for the baking. crusts.--beat together very thoroughly one cupful of ice-cold milk, and one cupful of graham flour. when very light and full of air bubbles, turn into hot iron cups, and bake twenty-five or thirty minutes. the best irons for this purpose are the shallow oblong, or round cups of the same size at the bottom as at the top. only a very little batter should be put in each cup. the quantity given is sufficient for one dozen crusts. rye puffs.--beat together the same as for whole-wheat puffs one cupful of milk, one tablespoonful of sugar, and the yolk of an egg. add one cupful of good rye flour, mixed with one half cupful of graham flour, and stir in lastly the well beaten white of the egg. bake at once, in heated gem-irons. rye puffs no. .--beat together until well mingled one pint of thin cream and the yolk of one egg. add gradually, beating meanwhile, four cups of rye flour. continue to beat vigorously for ten minutes, then add the stiffly-beaten white of the egg, and bake in heated irons. rye gems.--mix together one cupful of corn meal and one cupful of rye meal. stir the mixed meal into one and a half cupfuls of ice water. beat the batter vigorously for ten or fifteen minutes, then turn into hot irons, and bake. blueberry gems.--to one cupful of rich milk add one tablespoonful of sugar, and the yolk of an egg. beat well till full of air bubbles; then add gradually one cupful of graham flour, and one cupful of white flour, or white corn meal. beat vigorously until light; stir in the beaten white of the egg, and one cupful of fresh, sound blueberries. bake in heated irons, in a moderately quick oven. chopped or sour apples may be used in place of the berries. hominy gems.--beat one egg until very light, add to it one tablespoonful of thick sweet cream, a little salt if desired, and two cupfuls of cooked hominy (fine). thin the mixture with one cupful or less of boiling water until it will form easily, beat well, and bake in heated irons. sally lunn gems.--beat together the yolk of one egg, two tablespoonfuls of sugar, and one cupful of thin, ice-cold, sweet cream. add slowly, beating at the same time, one cup and two tablespoonfuls of sifted graham flour. beat vigorously, until full of air bubbles, add the white of the egg beaten stiffly, and bake in heated irons. corn puffs.--mingle the yolk of one egg with one cupful of rich milk. add to the liquid one cupful of flour, one-half cupful of fine, yellow corn meal, and one-fourth cupful of sugar, all of which have previously been well mixed together. place the batter on ice for an hour, or until very cold. then beat it vigorously five or ten minutes, till full of air bubbles; stir in lightly the stiffly beaten white of the egg, and put at once into heated irons. bake in a moderately quick oven, thirty or forty minutes. corn puffs no. .--scald two cupfuls of fine white corn meal with boiling water. when cold, add three tablespoonfuls of thin sweet cream, and the yolk of one egg. beat well, and stir in lastly the white of the egg, beaten to a stiff froth. the batter should be sufficiently thin to drop easily from a spoon, but not thin enough to pour. bake in heated irons, in a moderately quick oven. corn puffs no. .--take one cupful of cold mashed potato, and one cupful of milk, rubbed together through a colander to remove all lumps. add the yolk of one well beaten, egg, and then stir in slowly, beating vigorously meantime, one cupful of good corn meal. lastly, stir in the white of the egg beaten to a stiff froth, and bake in heated irons, in a rather quick oven. corn puffs no. .--beat together one and one-half cupfuls of unskimmed milk and the yolks of two eggs, until thoroughly blended. add two cupfuls of flour, and one cupful best granular corn meal. beat the batter thoroughly; stir in lightly the whites of the eggs, beaten to a stiff froth, turn into heated irons, and bake. corn dodgers.--scald one cupful of best granular corn meal, with which a tablespoonful of sugar has been sifted, with one cup of boiling milk. beat until smooth, and drop on a griddle, in cakes about one inch in thickness, and bake slowly for an hour. turn when brown. corn dodgers no. .--mix one tablespoonful of sugar with two cups best corn meal. scald with one cup of boiling water. add rich milk to make a batter thin enough to drop from a spoon. lastly, add one egg, yolk and white beaten separately, and bake on a griddle in the oven from three fourth of an hour to one hour. cream corn cakes.--into one cup of thin cream stir one and one half cups of granular corn meal, or enough to make a stiff batter; beat well, drop into heated irons, and bake. hoe cakes.--scald one pint of white corn meal, with which, if desired, a tablespoonful of sugar, and one half teaspoonful of salt have been mixed, with boiling milk, or water enough to make a batter sufficiently thick not to spread. drop on a hot griddle, in large or small cakes, as preferred, about one half inch in thickness. cook slowly, and when well browned on the under side, turn over. the cake may be cooked slowly, until well done throughout, or, as the portion underneath becomes well browned the first browned crust may be peeled off with a knife, and the cake again turned. as rapidly as a crust becomes formed and browned, one may be removed, and the cake turned, until the whole is all browned. the thin wafer-like crusts are excellent served with hot milk or cream. oatmeal gems.--to one cupful of well-cooked oatmeal add one half cupful of rich milk or thin cream, and the yolk of one egg. beat all together thoroughly; then add, continuing to beat, one and one third cupfuls of graham flour, and lastly the stiffly beaten white of the egg. bake in heated irons. if preferred, one cupful of white flour may be used in place of the graham. snow gems.--beat together lightly but thoroughly two parts clean, freshly fallen, dry snow, and one part best granular corn meal. turn into hot gem irons and bake quickly. the snow should not be packed in measuring, and the bread should be prepared before the snow melts. pop overs.--for the preparation of these, one egg, one cupful of milk, and one scant cupful of white flour are required. beat the egg, yolk and white separately. add to the yolk, when well beaten, one half of the milk, and sift in the flour a little at a time, stirring until the whole is a perfectly smooth paste. add the remainder of the milk gradually, beating well until the whole is an absolutely smooth, light batter about the thickness of cream. stir in the stiffly beaten white of the egg, and bake in hot earthen cups or muffin rings, and to prevent them from sticking, sift flour into the rings after slightly oiling, afterward turning them upside down to shake off all of the loose flour. granola gems.--into three fourths of a cup of rich milk stir one cup of granola (prepared by the sanitarium food co.). drop into heated irons, and bake for twenty or thirty minutes. bean gems.--prepare the gems in the same manner as for whole-wheat puffs, using one half cup of milk, one egg, one cup of cooked beans which have been rubbed through a colander and salted, and one cup and one tablespoonful of white flour. a little variation in the quantity of the flour may be necessary, dependent upon the moisture contained in the beans, although care should be taken to have them quite dry. breakfast rolls.--sift a pint and a half of graham flour into a bowl, and into it stir a cupful of very cold thin cream or unskimmed milk. pour the liquid into the flour slowly, a few spoonfuls at a time, mixing each spoonful to a dough with the flour as fast as poured in. when all the liquid has been added, gather the fragments of dough together, knead thoroughly for ten minutes or longer, until perfectly smooth and elastic. the quantity of flour will vary somewhat with the quality, but in general, the quantity given will be quite sufficient for mixing the dough and dusting the board. when well kneaded, divide into two portions; roll each over and over with the hands, until a long roll about once inch in diameter is formed; cut this into two-inch lengths, prick with a fork and place on perforated tins, far enough apart so that one will not touch another when baking. each roll should be as smooth and perfect as possible, and with no dry flour adhering. bake at once, or let stand on ice for twenty minutes. the rolls should not be allowed to stand after forming, unless on ice. from thirty to forty minutes will be required for baking. when done, spread on the table to cool, but do not pile one on top of another. very nice rolls may be made in the same manner, using for the wetting ice-cold soft water. they requite a longer kneading, are more crisp, but less tender than those made with cream. with some brands of graham flour the rolls will be much lighter if one third white flour be used. whole-wheat flour may be used in place of graham, if preferred. sticks.--prepare, and knead the dough the same as for rolls. when ready to form, roll the dough much smaller; scarcely larger than one's little finger, and cut into three or four-inch lengths. bake the same as rolls, for about twenty minutes. cream graham rails.--to one half cup cold cream add one half cup of soft ice water. make into a dough with three cups of graham flour, sprinkling in slowly with the hands, beating at the same time, so as to incorporate as much air as possible, until the dough is too stiff to be stirred; then knead thoroughly, form into rolls, and bake. corn mush rolls.--make a dough of one cup of corn meal mush, one half cup of cream, and two and one half cups of white flour; knead thoroughly, shape into rolls, and bake. fruit rolls.--prepare the rolls as directed in the recipe for breakfast rolls, and when well kneaded, work into the dough a half cupful of zante currants which have been well washed, dried, and floured. form the rolls in the usual manner, and bake. cream mush rolls.--into a cupful of cold graham mush beat thoroughly three tablespoonfuls of thick, sweet cream. add sufficient graham flour to make a rather stiff dough, knead thoroughly, shape into roils, and bake. corn meal, farina, and other mushes may be used in the place of the graham mush, if preferred. beaten biscuit.--into a quart of whole-wheat flour mix a large cup of must be very stiff, and rendered soft and pliable by thorough kneading and afterward pounding with a mallet for at least half an hour in the following manner: pound the dough oat flat, and until of the same thickness throughout; dredge lightly with flour; double the dough over evenly and pound quickly around the outside, to fasten the edges together and thus retain the air within the dough. when well worked, the dough will appear flaky and brittle, and pulling a piece off it quickly will cause a sharp, snapping sound. mold into small biscuits, making an indenture in the center of each with the thumb, prick well with a fork, and place on perforated sheets, with a space between, and put at once into the oven. the oven should be of the same temperature as for rolls. if they are "sad" inside when cold, they were not well baked, as they should be light and tender. if preferred, use one third white flour, instead of all whole-wheat. excellent results are also obtained by chopping instead of pounding the dough. cream crisps.--make a dough of one cupful of thin cream, and a little more than three cups of graham flour. knead until smooth, then divide the dough into several pieces, and place in a dish on ice for an hour, or until ice cold. roll each piece separately and quickly as thin as brown paper. cut with a knife into squares, prick with a fork, and bake on perforated tins, until lightly browned on both sides. cream crisps no. .--into two and one half cups of cold cream or rich milk, sprinkle slowly with the hands, beating meanwhile to incorporate air, four cups of best graham flour, sifted with one half cup of granulated sugar. add flour to knead; about two and one fourth cups will be required. when well kneaded, divide into several portions, roll each as thin as a knife blade, cut into squares, prick well with a fork, and bake. graham crisps.--into one half cupful of ice-cold soft water, stir slowly, so as to incorporate as much air as possible, enough graham flour to make a dough stiff enough to knead. a tablespoonful of sugar may be added to the water before stirring in the flour, if desired. after kneading fifteen minutes, divide the dough into six portions; roll each as thin as brown paper, prick with a fork, and bake on perforated tins, turning often until both sides are a light, even brown. break into irregular pieces and serve. oatmeal crisps.--make a dough with one cupful of oatmeal porridge and graham flour. knead thoroughly, roll very thin, and bake as directed for graham crisps. a tablespoonful of sugar may be added if desired. graham crackers.--make a dough of one cup of cream and graham flour sufficient to make a soft dough. knead thoroughly, and place on ice for half an hour; then roll thin, cut into small cakes with a cookie-cutter, prick with a fork, and bake on floured pans, in a brisk oven. a tablespoonful of sugar may be added if desired. fruit crackers.--prepare a dough with one cup of cold sweet cream and three cups of graham flour, knead well, and divide into two portions. roll each quite thin. spread one thickly with dates or figs seeded and chopped; place the other one on top and press together with the rolling pin. cut into squares and bake. an additional one fourth of a cup of flour will doubtless be needed for dusting the board and kneading. table topics. behind the nutty loaf is the mill wheel; behind the mill is the wheat field; on the wheat field rests the sunlight; above the sun is god.--_james russell lowell._ bread forms one of the most important parts of the ration of the german soldier. in time of peace, the private soldier is supplied day by day with one pound and nine ounces of bread; when fighting for the fatherland, every man is entitled to a free ration of over two pounds of bread, and field bakery trains and steam ovens for providing the large amount of bread required, form a recognized part of the equipment of the german army. the wandering arab lives almost entirely upon bread, with a few dates as a relish. according to count rumford, the bavarian wood-chopper, one of the most hardy and hard-working men in the world, receives for his weekly rations one large loaf of rye bread and a small quantity of roasted meal. of the meal he makes an infusion, to which he adds a little salt, and with the mixture, which he calls burned soup, he eats his rye bread. no beer, no beef, no other food than that mentioned, and no drink but water; and yet he can do more work and enjoys a better digestion and possesses stronger muscles than the average american or englishman, with their varied dietary. the following truthful bit of scandinavian history well illustrates the influence of habits of frugality upon national character: "the danes were approaching, and one of the swedish bishops asked how many men the province of dalarna could furnish. "'at least twenty thousand,' was the reply; 'for the old men are just as strong and brave as the young ones.' "'but what do they live upon?' "'upon bread and water. they take little account of hunger and thirst, and when corn is lacking, they make their bread out of tree bark.' "'nay,' said the bishop, 'a people who eat tree bark and drink water, the devil himself could not vanquish!' and neither were they vanquished. their progress was one series of triumphs, till they placed gustavus vasa on the throne of sweden." the word _biscuit_ embodies the process by which this form of bread was made from time immemorial down to within the last century. _bis_ (twice), and _coctus_ (cooked), show that they were twice baked. fragments of unfermented bread were discovered in the swiss lake-dwellings, which belong to the neolithic age. fermented bread is seldom seen in northern europe and asia except among the rich or the nobility. at one time, the captain of an english vessel requested a baker of gottenburg to bake a large quantity of loaves of raised bread. the baker refused to undertake an order of such magnitude, saying it would be quite impossible to dispose of so much, until the captain agreed to take and pay for it all. i made a study of the ancient and indispensable art of bread-making, consulting such authorities as offered, going back to the primitive days and first invention of the unleavened kind, and traveling gradually down in my studies through that accidental souring of the dough which it is supposed taught the leavening process, and through the various fermentations thereafter till i came to "good, sweet, wholesome bread,"--the staff of life. leaven, which some deemed the soul of bread, the _spiritus_ which fills its cellular tissues, which is religiously preserved like the vestal fire,--some precious bottleful, i suppose, brought over in the mayflower, did the business for america, and its influence is still rising, swelling, spreading in cerulean billows over the land,--this seed i regularly and faithfully procured from the village, until one morning i forgot the rules and scalded my yeast; by which accident i discovered that even this was not indispensable, and i have gladly omitted it ever since. neither did i put any soda or other acid or alkali into my bread. it would seem that i made it according to the recipe which marcus porcius cato gave about two centuries before christ: "make kneaded bread thus: wash your hands and trough well. put the meal into the trough, add water gradually, and knead it thoroughly. when you have needed it well, mold it, and bake it under a cover," that is in a baking kettle.--_thoreau in walden._ fruits of all the articles which enter the list of foods, none are more wholesome and pleasing than the fruits which nature so abundantly provides. their delicate hues and perfect outlines appeal to our sense of beauty, while their delicious flavors gratify our appetite. our markets are supplied with an almost unlimited variety of both native and tropical fruits, and it might be supposed that they would always appear upon the daily bill of fare; yet in the majority of homes this is rarely the case. people are inclined to consider fruit, unless the product of their own gardens, a luxury too expensive for common use. many who use a plentiful supply, never think of placing it upon their tables, unless cooked. ripe fruit is a most healthful article of diet when partaken of at seasonable times; but to eat it, or any other food, between meals, is a gross breach of the requirements of good digestion. fruits contain from seventy-five to ninety-five per cent of water, and a meager proportion of nitrogenous matter; hence their value as nutrients, except in a few instances, is rather small; but they supply a variety of agreeable acids which refresh and give tone to the system, and their abundant and proper use does much to keep the vital machinery in good working order. aside from the skin and seeds, all fruits consist essentially of two parts,--the cellulose structure containing the juice, and the juice itself. the latter is water, with a small proportion of fruit sugar (from one to twenty per cent in different varieties), and vegetable acids. these acids are either free, or combined with potash and lime in the form of acid salts. they are mallic, citric, tartaric, and pectic acids. the last-named is the jelly-producing principle. while the juice, as we commonly find it, is readily transformable for use in the system, the cellular structure of the fruit is not so easily digested. in some fruits, as the strawberry, grape, and banana, the cell walls are so delicate as to be easily broken up; but in watermelons, apples, and oranges, the cells are coarser, and form a larger bulk of the fruit, hence are less easily digested. as a rule, other points being equal, the fruits which yield the richest and largest quantity of juices, and also possess a cellular framework the least perceptible on mastication, are the most readily digested. a certain amount of waste matter is an advantage, to give bulk to our food; but persons with weak stomachs, who cannot eat certain kinds of fruit, are often able to digest the juice when taken alone. unripe fruits differ from ripe fruits in that they contain, starch, which during ripening is changed into sugar, and generally some proportion of tannic acid, which gives them their astringency. the characteristic constituent of unripe fruit, however, is pectose, an element insoluble in water, but which, as maturation proceeds, is transformed into pectic and pectosic acids. these are soluble in boiling water, and upon cooling, yield gelatinous solutions. their presence makes it possible to convert the juice of ripe fruits into jelly. raw starch in any form is indigestible, hence unripe fruit should never be eaten uncooked. as fruit matures, the changes it undergoes are such as best fit for consumption and digestion. the following table shows the composition of the fruits in common use:-- analysis. water. albumen. sugar. free acid. pectose. cellulose mineral matter. apples . . . . . . . pears . . . . . . . peaches . . . . . . . grapes . . glucose. tartaric. . . . . . plums . . . . . ... . gooseberries . . . . . . . strawberries . . . . . ... . raspberries .+ . . . . ... . currants . . . . . ... . blackberries . . . . . ... . cherries . . . . . ... . apricots . . . ... . ... . oranges . [a] to ... ... ... ... dates . . . fat. . . . . bananas . . . [b] fat. ... . . . turkey figs . . . fat. . [c] . . . [table note a: small quantities of albumen, citric acid, citrate of potash, cellulose, etc.] [table note b: sugar and pectose.] [table note c: starch, pectose, etc.] there is a prevailing notion that the free use of fruits, especially in summer, excites derangement of the digestive organs. when such derangement occurs, it is far more likely to have been occasioned by the way in which the fruit was eaten than by the fruit itself. perhaps it was taken as a surfeit dish at the end of a meal. it may have been eaten in combination with rich, oily foods, pastry, strong coffee, and other indigestible viands, which, in themselves, often excite an attack of indigestion. possibly it was partaken of between meals, or late at night, with ice cream and other confections, or it was swallowed without sufficient mastication. certainly, it is not marvelous that stomach and bowel disorders do result under such circumstances. the innocent fruit, like many other good things, being found in "bad company," is blamed accordingly. an excess of any food at meals or between meals, is likely to prove injurious, and fruits present no exception to this rule. fruit taken at seasonable times and in suitable quantities, alone or in combination with proper foods, gives us one of the most agreeable and healthful articles of diet. fruit, fats, and meats do not affiliate, and they are liable to create a disturbance whenever taken together. partially decayed, stale, and over-ripe, as well as unripe fruit, should never be eaten. according to m. pasteur, the french scientist, all fruits and vegetables, when undergoing even incipient decay, contain numerous germs, which, introduced into the system, are liable to produce disturbances or disease. perfectly fresh, ripe fruit, with proper limitations as to quantity and occasion, may be taken into a normal stomach with impunity at any season. it is especially important that all fruits to be eaten should not only be sound in quality, but should be made perfectly clean by washing if necessary, since fruit grown near the ground is liable to be covered with dangerous bacteria (such as cause typhoid fever or diphtheria), which exist in the soil or in the material used in fertilizing it. most fruits, properly used, aid digestion either directly or indirectly. the juicy ones act as dilutents, and their free use lessens the desire for alcohol and other stimulants. according to german analysts, the apple contains a larger percentage of phosphorus than any other fruit, or than any vegetable. in warm weather and in warm climates, when foods are not needed for a heat-producing purpose, the diet may well consist largely of fruits and succulent vegetables, eaten in combination with bread and grains. in case of liver and kidney affections, rheumatism, and gout, the use of fruit is considered very beneficial by many scientific authorities. to serve its best purpose, raw fruit should be eaten without sugar or other condiments, or with the addition of as small a quantity as possible. it is a disputed question whether fruits should begin or end the meal; but it is generally conceded by those who have given the matter attention, that fruit eaten at the beginning of a meal is itself the more readily digested, and aids in the digestion of other foods, since fruits, like soups, have the property of stimulating the flow of the digestive juices. something, however, must depend upon the character of the fruit; oranges, melons, and like juicy fruits, are especially useful as appetizers to begin the meal, while bananas and similar fruits agree better if taken with other food, so as to secure thorough mixture with saliva. this is true of all fruits, except such pulpy fruits as strawberries, peaches, melons, grapes, and oranges. it is often erroneously asserted that fruit as dessert is injurious to digestion. for those people, however, who regulate their bill of fare in accordance with the principles of hygiene, a simple course of fruit is not only wholesome, but is all that is needed after a dinner; and much time, labor, and health will be saved when housekeepers are content to serve desserts which nature supplies all ready for use, instead of those harmful combinations in the preparing of which they spend hours of tiresome toil. description.--for convenience, fruits may be grouped together; as, _pomaceous_ fruits, including the apple, quince, pear, etc.; the _drupaceous_ fruits, those provided with a hard stone surrounded by a fleshy pulp, as the peach, apricot, plum, cherry, olive, and date; the orange or citron group, including the orange, lemon, lime, citron, grape fruit, shaddock, and pomegranate; the _baccate_ or berry kind, comprising the grape, gooseberry, currant, cranberry, whortleberry, blueberry, and others; the _arterio_ group, to which belong raspberries, strawberries, dewberries, and blackberries; the fig group; the gourd group, including--melons and cantaloupes; and foreign fruits. it is impossible, in the brief scope of this work, to enumerate the infinite varieties of fruit; but we will briefly speak of some of the most common found in the gardens and markets of this latitude. apples.--the origin and first home of the apple, is unknown. if tradition is to be believed, it was the inauspicious fruit to which may be traced all the miseries of mankind. in pictures of the temptation in the garden of eden, our mother eve is generally represented as holding an apple in her hand. we find the apple mentioned in the mythologies of the greeks, druids, and scandinavians. the thebans offered apples instead of sheep as a sacrifice to hercules, a custom derived from the following circumstance:-- "at one time, when a sacrifice was necessary, the river asopus had so inundated the country that it was impossible to take a sheep across it for the purpose, when some youths, recollecting that the greek word _melon_ signified both sheep and an apple, stuck wooden pegs into the fruit to represent legs, and brought this vegetable quadruped as a substitute for the usual offering. after this date, the apple was considered as especially devoted to hercules." in ancient times, greece produced most excellent apples. they were the favorite dessert of phillip of macedon and alexander the great, the latter causing them to be served at all meals. doubtless they came to be used to excess; for it is recorded of the athenian lawgiver, solon, that he made a decree prohibiting a bridegroom from partaking of more than one at his marriage banquet, a law which was zealously kept by the greeks, and finally adopted by the persians. in homer's time the apple was regarded as one of the precious fruits. it was extensively cultivated by the romans, who gave to new varieties the names of many eminent citizens, and after the conquest of gaul, introduced its culture into southwestern europe, whence it has come to be widely diffused throughout all parts of the temperate zone. apples were introduced into the united states by the early settlers, and the first trees were planted on an island in boston harbor, which still retains the name of apple island. the wild crab tree is the parent of most of the cultivated varieties. the pear.--the origin of the pear, like that of the apple, is shrouded in obscurity, though egypt, greece, and palestine dispute for the honor of having given birth to the tree which bears this prince of fruits. theophrastus, a greek philosopher of the fourth century, speaks of the pear in terms of highest praise; and galen, the father of medical science, mentions the pear in his writings as possessing "qualities which benefit the stomach." the pear tree is one of the most hardy of all fruit trees, and has been known to live several hundred years. the quince.--this fruit appears to have been a native of crete, from whence it was introduced into ancient greece; and was largely cultivated by both greeks and romans. in persia, the fruit is edible in its raw state; but in this country it never ripens sufficiently to be palatable without being cooked. the fruit is highly fragrant and exceedingly acid, and for these reasons it is largely employed to flavor other fruits. the peach.--this fruit, as its botanical name, _prinus persica_, indicates, is a native of persia, and was brought from that country to greece, from whence it passed into italy. it is frequently mentioned by ancient writers, and was regarded with much esteem by the people of asia. the romans, however, had the singular notion that peaches gathered in persia contained a deadly poison, but if once transplanted to another soil, this injurious effect was lost. in composition, the peach is notable for the small quantity of saccharine matter it contains in comparison with other fruits. the plum.--the plum is one of the earliest of known fruits. thebes, memphis, and damascus were noted for the great number of their plum trees in the early centuries. plum trees grow wild in asia, america, and the south of europe, and from these a large variety of domestic plum fruits have been cultivated. plums are more liable than most other fruits to produce disorders of digestion, and when eaten raw should be carefully selected, that they be neither unripe nor unripe. cooking renders them less objectionable. the prune.--the plum when dried is often called by its french cognomen, _prune_. the larger and sweeter varieties are generally selected for drying, and when good and properly cooked, are the most wholesome of prepared fruits. the apricot.--this fruit seems to be intermediate between the peach and the plum, resembling the former externally, while the stone is like that of the plum. the apricot originated in armenia, and the tree which bears the fruit was termed by the romans "the tree of armenia." it was introduced into england in the time of henry viii. the apricot is cultivated to some extent in the united states, but it requires too much care to permit of its being largely grown, except in certain sections. the cherry.--the common garden cherry is supposed to have been derived from the two species of wild fruit, and historians tell us that we are indebted to the agricultural experiments of mithridates, the great king of ancient pontus, for this much esteemed fruit. it is a native of asia minor, and its birthplace. the olive.--from time immemorial the olive has been associated with history. the scriptures make frequent reference to it, and its cultivation was considered of first importance among the jews, who used its oil for culinary and a great variety of other purposes. ancient mythology venerated the olive tree above all others, and invested it with many charming bits of fiction. grecian poets sang its praises, and early roman writers speak of it with high esteem. in appearance and size the fruit is much like the plum; when ripe, it is very dark green, almost black, and possesses a strong, and, to many people, disagreeable flavor. the pulp abounds in a bland oil, for the production of which it is extensively cultivated in syria, egypt, italy, spain, and southern france. the fruit itself is also pickled and preserved in various ways, but, like all other similar commodities when thus prepared, it is by no means a wholesome article of food. the date.--the date is the fruit of the palm tree so often mentioned in the sacred writings, and is indigenous to africa and portions of asia. the fruit grows in bunches which often weigh from twenty to twenty-five pounds, and a single tree will bear from one to three thousand pounds in a season. the date is very sweet and nutritious. it forms a stable article of diet for the inhabitants of some parts of egypt, arabia, and persia, and frequently forms the chief food of their horses, dogs, and camels. the arabs reduce dried dates to a meal, and make therefrom a bread, which often constitutes their sole food on long journeys through the great desert. the inhabitants of the countries where the date tree flourishes, put its various productions to innumerable uses. from its leaves they make baskets, bags, mats, combs, and brushes; from its stalks, fences for their gardens; from its fibers, thread, rope, and rigging; from its sap, a spirituous liquor; from its fruit, food for man and beast; while the body of the tree furnishes them with fuel. the prepared fruit is largely imported to this country. that which is large, smooth, and of a soft reddish yellow tinge, with a whitish membrane between the flesh and stone, is considered the best. the orange.--according to some authors, the far-famed "golden fruit of the hesperides," which hercules stole, was the orange; but it seems highly improbable that it was known to writers of antiquity. it is supposed to be indigenous to central and eastern asia. whatever its nativity, it has now spread over all the warmer regions of the earth. the orange tree is very hardy in its own habitat, and is one of the most prolific of all fruit-bearing trees, a single tree having been known to produce twenty thousand good oranges in a season. orange trees attain great age. there are those in italy and spain which are known to have flourished for six hundred years. numerous varieties of the orange are grown, and are imported to our markets from every part of the globe. florida oranges are among the best, and when obtained in their perfection, are the most luscious of all fruits. the lemon.--this fruit is supposed to be a native of the north of india, although it is grown in nearly all sub-tropical climates. in general, the fruit is very acid, but in a variety known as the sweet lemon, or bergamot (said to be a hybrid of the orange and lemon), the juice is sweet. the sour lemon is highly valued for its antiscorbutic properties, and is largely employed as a flavoring ingredient in culinary preparations, and in making a popular refreshing beverage. the citron.--the citron is a fruit very similar to the lemon, though larger in size and less succulent. it is supposed to be identical with the hebrew _tappuach_, and to be the fruit which is mentioned in the english version of the old testament as "apple." the citron is not suitable for eating in its raw state, though its juice is used in connection with water and sugar to form an excellent acid drink. its rind, which is very thick, with a warty and furrowed exterior, is prepared in sugar and largely used for flavoring purposes. the lime.--the fruit of the lime is similar to the lemon, though much smaller in size. it is a native of eastern asia, but has long been cultivated in the south of europe and other sub-tropical countries. the fruit is seldom used except for making acidulous drinks, for which it is often given the preference over the lemon. the grape fruit.--this fruit, a variety of shaddock, belongs to the great _citrus_ family, of which there are one hundred and sixty-nine known varieties. the shaddock proper, however, is a much larger fruit, frequently weighing from ten to fourteen pounds. although a certain quantity of grape fruit is brought from the west indies, our principal supply is derived from florida. it is from two to four times the size of an ordinary orange, and grows in clusters. it is rapidly gaining in favor with fruit lovers. its juice has a moderately acid taste and makes a pleasing beverage. the pulp, carefully separated, is also much esteemed. the pomegranate.--this fruit has been cultivated in asia from earliest antiquity, and is still quite generally grown in most tropical climes. in the scriptures it is mentioned with the vine, fig, and olive, among the pleasant fruits of the promised land. it is about the size of a large peach, of a fine golden color, with a rosy tinge on one side. the rind is thick and leathery. the central portion is composed of little globules of pulp and seeds inclosed in a thin membrane, each seed being about the size of a red currant. it is sub-acid, and slightly bitter in taste. the rind is strongly astringent, and often used as a medicine. the grape.--undoubtedly the grape was one of the first fruits eaten by mankind, and one highly valued from antiquity down to the present time. although this fruit is often sadly perverted in the manufacture of wine, when rightly used it is one of the most excellent of all fruits. the skins and seeds are indigestible and should be rejected, but the fresh, juicy pulp is particularly wholesome and refreshing. several hundred varieties of the grape are cultivated. some particularly sweet varieties are made into raisins, by exposure to the sun or to artificial heat. sun-dried grapes make the best raisins. the so-called english or zante currant belongs to the grape family, and is the dried fruit of a vine which grows in the ionian islands and yields a very small berry. the name _currant_, as applied to these fruits, is a corruption of the word _corinth_, where the fruit was formerly grown. the gooseberry.--the gooseberry probably derives its name from gorse or goss, a prickly shrub that grows wild in thickets and on hillsides in europe, asia, and america. it was known to the ancients, and is mentioned in the writings of theocritus and pliny. gooseberries were a favorite dish with some of the emperors, and were extensively cultivated in gardens during the middle ages. the gooseberry is a wholesome and agreeable fruit, and by cultivation may be brought to a high state of perfection in size and flavor. the currant.--this fruit derives its name from its resemblance to the small grapes of corinth, sometimes called corinthus, and is indigenous to america, asia, and europe. the fruit is sharply acid, though very pleasant to the taste. cultivation has produced white currants from the red, and in a distinct species of the fruit grown in northern europe and russia, the currants are black or yellow. the whortleberry and blueberry.--these are both species of the same fruit, which grows in woods and waste places in the north of europe and america. of the latter species there are two varieties, the high-bush and the low-bush, which are equally palatable. the fruit is very sweet and pleasant to the taste, and is one of the most wholesome of all berries. the cranberry.--a german writer of note insists that the original name of this fruit was cram-berry, because after dinner, when one was filled with other food, such was its pleasant and seductive flavor that he could still "cram" quite a quantity thereof, in defiance of all dietetic laws. other writers consider the name a corruption of craneberry, so called because it is eagerly sought after by the cranes and other birds which frequent the swamps and marshes where it chiefly grows. the fruit is extremely acid, and is highly valued for sauces and jellies. cranberries are among the most convenient fruits for keeping. freezing does not seem to hurt them, and they may be kept frozen all winter, or in water without freezing, in the cellar, or other cool places, for a long period. the strawberry.--the flavor of antiquity rests upon the wild strawberry. its fruit was peddled by itinerant dealers about the streets of ancient grecian and roman cities. virgil sings of it in pastoral poems, and ovid mentions it in words of praise. the name by which the fruit was known to the greeks indicates its size; with the latins its name was symbolic of its perfume. the name _strawberry_ probably came from the old saxon _streawberige_, either from some resemblance of the stems to straw, of from the fact that the berries have the appearance when growing of being strewn upon the ground. in olden times, children strung the berries upon straws, and sold so many "straws of berries" for a penny, from which fact it is possible the name may have been derived. the strawberry is indigenous to the temperate regions of both the eastern and western hemispheres, but it seems to have been matured in gardens, only within the last two centuries. the raspberry.--this fruit grows in both a wild and a cultivated state. it derives its name from the rough rasps or spines with which the bushes are covered. among the ancients it was called "the bramble of mt. ida," because it was abundant upon that mountain. it is a hardy fruit, found in most parts of the world, and is of two special varieties, the black and the red. the blackberry.--this fruit is a native of america and the greater part of europe. there are one hundred and fifty-one named species, although the high-blackberry and the low-blackberry, or dewberry, are said to have furnished the best cultivated varieties. the mulberry.--different varieties of the mulberry tree produce white, red, and black mulberries of fine aromatic flavor, and acidulous or sweet taste. persia is supposed to be the native home of this fruit, from whence it was carried, at an early date, to asia minor and to greece. the hebrews were evidently well acquainted with it. it was also cultivated by the farmers of attica and peloponnesus. the ancient mulberry was considered the wisest and most prudent of trees, because it took care not to put forth the smallest bud until the cold of winter had disappeared, not to return. then, however, it lost no time, but budded and blossomed in a day. several varieties are found in the united states. the melon.--this is the generic name for all the members of the gourd tribe known as cantaloupes, muskmelons, and watermelons. the fruit varies greatly in size and color, and in the character of the rind. when fresh and perfectly ripe, melons are among the most delicious of edible fruits. the fig.--in the most ancient histories, the fig tree is referred to as among the most desirable productions of the earth. it was the only tree in the garden of eden of which the sacred writings make particular mention. among the inhabitants of ancient syria and greece, it formed one of the principal articles of food. its cultivation was, and is still, extensively carried on in nearly all eastern countries; also in spain, southern france, and some portions of the united states. the fruit is pear-shaped, and consists of a pulpy mass full of little seeds. dried and compressed figs are largely imported, and are to be found in all markets. those brought from smyrna are reputed to be the best. the banana.--this is essentially a tropical fruit growing very generally in the east, the west indies, south american countries, and some of the southern states. the plant is an annual, sending up stems to the height of ten or fifteen feet, while drooping from the top are enormous leaves three or four feet in length, and looking, as one writer has aptly said, like "great, green quill pens." it is planted in fields like corn, which in its young growth it much resembles. each plant produces a single cluster of from eighty to one hundred or more bananas, often weighing in the aggregate as high as seventy pounds. the banana is exceedingly productive. according to humboldt, a space of , feet, which will yield only pounds of wheat, or pounds of potatoes, will produce , pounds of bananas, and in a much shorter period of time. it is more nutritious than the majority of fruits, and in tropical countries is highly valued as a food, affording in some localities the chief alimentary support of the people. its great importance as a food product is shown by the fact that three or four good sized bananas are equal in nutritive value to a pound of bread. the amount of albumen contained in a pound of bananas is about the same as that found in a pound of rice, and the total nutritive value of one pound of bananas is only a trifle less than that of an equal quantity of the best beefsteak. the unripe fruit, which contains a considerable percentage of starch, is often dried in the oven and eaten as bread, which, in this state, it considerably resembles in taste and appearance. thus prepared, it may be kept for a long time, and is very serviceable for use on long journeys. the variety of the banana thus used is, however, a much larger kind than any of those ordinarily found in our northern markets, and is known as the plantain. the dried plantain, powdered, furnishes a meal of fragrant odor and bland taste, not unlike common wheat flour. it is said to be easy of digestion, and two pounds of the dry meal or six pounds of the fruit is the daily allowance for a laborer in tropical america. the pineapple.--this delicious fruit is a native of south america, where it grows wild in the forests. it is cultivated largely in tropical america, the west indies, and some portions of europe. the fruit grows singly from the center of a small plant having fifteen or more long, narrow, serrated, ridged, sharp-pointed leaves, seemingly growing from the root. in general appearance it resembles the century plant, though so much smaller that twelve thousand pineapple plants may be grown on one acre. from the fibers of the leaves is made a costly and valuable fabric called _pina_ muslin. nothing can surpass the rich, delicate flavor of the wild pineapple as found in its native habitat. it is in every way quite equal to the best cultivated variety. the most excellent pineapples are imported from the west indies, but are seldom found in perfection in out northern markets. fresh fruit for the table. all fruit for serving should be perfectly ripe and sound. immature fruit is never wholesome, and owing to the large percentage of water in its composition, fruit is very prone to change; hence over-ripe fruit should not be eaten, as it is liable to ferment and decompose in the digestive tract. fruit which has begun, however slightly, to decay, should be rejected. juice circulates through its tissues in much the same manner as the blood circulates through animal tissues, though not so rapidly and freely. the circulation is sufficient, however, to convey to all parts the products of decomposition, when only a small portion has undergone decay, and although serious results do not always follow the use of such fruit, it certainly is not first-class food. if intended to be eaten raw, fruit should be well ripened before gathering, and should be perfectly fresh. fruit that has stood day after day in a dish upon the table, in a warm room, is far less wholesome and tempting than that brought fresh from the storeroom or cellar. all fruits should be thoroughly cleansed before serving. such fruit as cherries, grapes, and currants may be best washed by placing in a colander, and dipping in and out of a pan of water until perfectly clean, draining and drying before serving. _directions for serving fruits._ apples.--in serving these, the "queen of all fruits," much opportunity is afforded for a display of taste in their arrangement. after wiping clean with a damp towel, they may be piled in a fruit basket, with a few sprigs of green leaves here and there between their rosy cheeks. the feathery tops of carrots and celery are pretty for this purpose. oranges and apples so arranged, make a highly ornamental dish. raw mellow sweet apples make a delicious dish when pared, sliced, and served with cream. bananas.--cut the ends from the fruit and serve whole, piled in a basket with oranges, grapes, or plums. another way is to peel, slice, and serve with thin cream. bananas are also very nice sliced, sprinkled lightly with sugar, and before it had quite dissolved, covered with orange juice. sliced bananas, lightly sprinkled with sugar, alternating in layers with sections of oranges, make a most delicious dessert. cherries.--serve on stems, piled in a basket or high dish, with bits of green leaves and vines between. rows of different colored cherries, arranged in pyramidal form, make also a handsome dish. currants.--large whole clusters may be served on the stem, and when it is possible to obtain both red and white varieties, they make a most attractive dish. put them into cold water for a little time, cool thoroughly, and drain well before using. currants, if picked from the stems after being carefully washed and drained, may be served lightly sprinkled with sugar. currants and raspberries served together, half and half, or one third currants two thirds raspberries, are excellent. only the ripest of currants should be used. gooseberries.--when fresh and ripe, the gooseberry is one of the most delicious of small fruits. serve with stems on. drop into cold water for a few moments, drain, and pile in a glass dish for the table. grapes.--grapes need always to be washed before serving. drop the bunches into ice water, let them remain ten of fifteen minutes, then drain and serve. an attractive dish may be made by arranging bunches of different colored grapes together on a plate edged with grape leaves. melons.--watermelons should be served very cold. after being well washed on the outside, put on ice until needed. cut off a slice at the ends, that each half may stand upright on a plate, and then cut around in even slices. instead of cutting through the center into even halves, the melon may be cut in points back and forth around the entire circumference, so that when separated, each half will appear like a crown. another way is to take out the central portion with a spoon, in cone-shaped pieces, and arrange on a plate with a few bits of ice. other melons may be served in halves, with the seeds removed. the rough skin of the cantaloupe should be thoroughly scrubbed with a vegetable brush, then rinsed and wiped, after which bury the melon in broken ice till serving time; divide into eighths or sixteenths, remove the seeds, reconstruct the melon, and serve surrounded with ice, on a folded napkin, or arranged on a bed of grape leaves. do not cool the melon by placing ice upon the flesh, as the moisture injures the delicate flavor. oranges.--serve whole or cut the skin into eighths, halfway down, separating it from the fruit, and curling it inward, thus showing half the orange white and the other half yellow; or cut the skin into eighths, two-thirds down, and after loosening from the fruit, leave them spread open like the petals of a lily. oranges sliced and mixed with well ripened strawberries, in the proportion of three oranges to a quart of berries, make--a palatable dessert. peaches and pears.--pick out the finest, and wipe the wool from the peaches. edge a plate with uniform sized leaves of foliage plant of the same tints as the fruit, and pile the fruit artistically upon it, tucking sprays or tips of the plant between. bits of ice may also be intermingled. yellow bartlett pears and rosy-cheeked peaches arranged in this way are most ornamental. peaches and cream.--pare the peaches just as late as practicable, since they become discolored by standing. always use a silver knife, as steel soon blackens and discolors the fruit. if sugar is to be used, do not add it until the time for serving, as it will start the juice, and likewise turn the fruit brown, destroying much of its rich flavor. keep on ice until needed for the table. add cream with each person's dish. pineapples.--the pineapple when fresh and ripened to perfection, is as mellow and juicy as a ripe peach, and needs no cooking to fit it for the table. of course it must be pared, and have the eyes and fibrous center removed. then it may be sliced in generous pieces and piled upon a plate, or cut into smaller portions and served in saucers. no condiments are necessary; even the use of sugar detracts from its delicate flavor. pineapples found in our northern markets are, however, generally so hard and tough as to require cooking, or are valuable only for their juice, which may be extracted and used for flavoring other fruits. when sufficiently mellow to be eaten raw, they are usually so tart as to seem to require a light sprinkling of sugar to suit most tastes. pineapples pared, cut into dice or small pieces, lightly sprinkled with sugar, to which just before serving, a cup of orange juice is added, form a delicious dish. plums.--plums make a most artistic fruit piece, served whole and arranged with bunches of choice green grapes, in a basket or glass dish. a fine edge may be made from the velvety leaves of dark purple foliage plants. pressed figs.--look over carefully, and select only such as are perfectly good. they may be served dry, mixed with bunches of raisins, or steamed over a kettle of boiling water. steamed figs make an excellent breakfast dish, and are considered much more wholesome then when used dry. steamed raisins are likewise superior to dried raisins. raspberries, blackberries, dewberries, blueberries and whortleberries, require careful looking over to remove all insects, stems, and over-ripe fruit. blueberries and whortleberries frequently need to be washed. they are then drained by spreading on a sieve or colander. perfectly ripe, they are more healthful without condiments; but sugar and cream are usually considered indispensable. if necessary to wash strawberries, they should be put into cold water, a few at a time, pushed down lightly beneath the water several times until entirely clean, then taken out one by one, hulled, and used at once. like all other small fruits and berries they are more wholesome served without cream, but if cream is used, each person should be allowed to add it to his own dish, as it quickly curdles and renders the whole dish unsightly; if allowed to stand, it also impairs the flavor of the fruit. frosted fruit.--prepare a mixture of the beaten white of egg, sugar, and a very little cold water. dip nice bunches of clean currants, cherries, or grapes into the mixture; drain nearly dry, and roll lightly in powdered sugar. lay them on white paper to dry. plums, apricots, and peaches may be dipped in the mixture, gently sprinkled with sugar, then allowed to dry. this method of preparing fruit is not to be commended for its wholesomeness, but it is sometimes desirable for ornament. keeping fresh fruit. of the numerous varieties of fruits grown in this country, apples and pears are about the only ones that can be kept for any length of time without artificial means. as soon as fruit has attained its maturity, a gradual change or breaking down of tissues begins. in some fruits this process follows rapidly; in other it is gradual. there is a certain point at which the fruits are best suited for use. we call it mellowness, and say that the fruit is in "good eating condition." when this stage has been reached, deterioration and rotting soon follow. in some fruits, as the peach, plum, and early varieties of apples and pears, these changes occur within a few days after maturity, and it is quite useless to attempt to keep them; in others, like the later varieties of apples and pears, the changes are slow but none the less certain. to keep such fruits we must endeavor to retard or prolong the process of change, by avoiding all conditions likely to hasten decay. even with ordinary care, sound fruit will keep for quite a length of time; but it can be preserved in better condition and for a longer period by careful attention to the following practical points:-- . if the fruit is of a late variety, allow it to remain on the tree as long as practicable without freezing. . always pick and handle the fruit with the greatest care. . gather the fruit on a dry, cool day, and place in heaps or bins for two or three weeks. . carefully sort and pack in barrels, placing those most mellow and those of different varieties in different barrels; head the barrels, label, and place in a cool, dry place where the temperature will remain equable. some consider it better to keep fruit in thin layers upon broad shelves in a cool place. this plan allows frequent inspection and removal of all affected fruit without disturbance of the remainder. . warmth and moisture are the conditions most favorable to decomposition, and should be especially guarded against. . the best temperature for keeping fruit is about ° f., or ° above freezing. another method which is highly recommended is to sprinkle a layer of sawdust on the bottom of a box, and then put in a layer of apples, not allowing them to tough each other. upon this pack more sawdust; then another layer of apples, and so on until the box is filled. after packing, place up from the ground, in a cellar or storeroom, and they will keep perfectly, retaining their freshness and flavor until brought out. the _practical farmer_ gives the following rough but good way to store and keep apples: "spread plenty of buckwheat chaff on the barn floor, and on this place the apples, filling the interstices with the chaff. cover with the chaff and then with straw two or three feet deep. the advantage of this is that covering and bedding in chaff excludes cold, prevents air currents, maintains a uniform temperature, absorbs the moisture of decay, and prevents the decay produced by moisture." the ordinary cellar underneath the dwelling house is too warm and damp for the proper preservation of fruit, and some other place should be provided if possible. a writer in the _american agriculturist_ thus calls attention to an additional reason why fruit should not be stored beneath living-rooms: "after late apples are stored for the winter, a gradual change begins within the fruit. it absorbs oxygen from the air of the room, and gives off carbonic acid gas. another change results in the formation of water, which is given off as moisture. the taking up of oxygen by the fruit and the giving off of carbonic acid, in a short time so vitiates the atmosphere of the room in which the fruit is kept, that it will at once extinguish a candle, and destroy animal life. an atmosphere of this kind tends to preserve the fruit. there being little or no oxygen left in the air of the room, the process of decay is arrested. hence it is desirable that the room be air tight, in order to maintain such an atmosphere." the production of carbonic acid shows that a cellar in or under a dwelling, is an improper place for storing fresh fruit. when the gas is present in the air in sufficient proportion, it causes death, and a very small quantity will cause headache, listlessness, and other unpleasant effects. no doubt many troubles attributed to malaria, are due to gases from vegetables and fruits stored in the cellar. a fruit cellar should be underneath some other building rather than the dwelling, or a fruit house may be built entirely above the ground. a house to keep fruit properly must be built upon the principle of a refrigerator. its walls, floor, and ceiling should be double, and the space between filled with sawdust. the doors and windows should be double; and as light is undesirable, the windows should be provided with shutters. there should be a small stove for use if needed to keep a proper temperature in severe weather. to keep grapes.--select such bunches as are perfect, rejecting all upon which there are any bruised grapes, or from which a grape has fallen. spread them upon shelves in a cool place for a week or two. then pack in boxes in sawdust which has been recently well dried in an oven. bran which has been dried may also be used. dry cotton is employed by some. keep in a cool place. some consider the following a more efficient method: select perfect bunches, and dip the broken end of the stems in melted paraffine or sealing wax. wrap separately in tissue paper, hang in a cool place, or pack in sawdust. to keep lemons and oranges.--lemons may be kept fresh for weeks by placing them in a vessel of cold water in a very cool cellar or ice house. change the water every day. oranges may be kept in the same way. the usual method employed by growers for keeping these fruits is to wrap each one separately in tissue paper, and put in a cool, dry place. to keep cranberries.--put them in water and keep in a cool place where they will not freeze. change the water often, and sort out berries which may have become spoiled. cooked fruit. perfectly ripe fruit is, as a rule, more desirable used fresh than in any other way. fruits which are immature, require cooking. stewing and baking are the simplest methods of preparation. general suggestions for cooking fruit.--the utensils for stewing should be porcelain-lined, or granite ware. fruit cooked in tin loses much of its delicate flavor; while if it be acid, and the tin of poor quality, there is always danger that the acid of the fruit acting upon the metal will form a poisonous compound. cover with a china plate or granite-ware cover, never with a tin one, as the steam will condense and run down into the kettle, discoloring the contents. use only silver knives for preparing the fruit, and silver or wooden spoons for stirring. prepare just before cooking, if you would preserve the fruit perfect in flavor, and unimpaired by discoloration. in preparing apples, pears, and quinces for stewing, it is better to divide the fruit into halves or quarters before paring. the fruit is more easily handled, can be pared thinner and cored more quickly. peaches, apricots, and plums, if divided and stoned before paring, can be much more easily kept whole. cook in a small quantity of boiling water, and if economy is a point to be considered, do not add sugar until the fruit is done. sugar boiled with an acid will be converted into glucose, two and one half pounds of which only equal one pound of cane sugar in sweetening properties. it will require a much larger amount of sugar to sweeten fruit if added before the cooking process is completed. fruit should be cooked by stewing, or by gentle simmering; hard boiling will destroy the fine flavor of all fruits, and especially of berries and other small fruits. cinnamon, cloves, or other spices, should not be added, as their stronger flavors deaden or obliterate the natural flavor, which should always be preserved as perfectly as possible. if desirable to add some foreign flavor, let it be the flavor of another fruit, or the perfume of flowers. for instance, flavor apple with lemon, pineapple, quince, or rose water. unripe fruit is improved by making the cooking quite lengthy, which acts in the place of the ripening process, changing the starchy matter to saccharine elements. in cooking fruit, try to preserve its natural form. the more nearly whole it is, the better it looks, and the more natural will be its flavor. apples are best cooked by baking. pears and quinces are also excellent baked. the oven should be only moderately hot; if the heat is too great, they brown on the outside before they are done throughout. in cooking fruit by any method, pains should be taken to cook together such as are of the same variety, size, and degree of hardness; if it is to be cut in pieces, care should be taken to have the pieces of uniform size. _recipes._ baked apples.--moderately tart apples or very juicy sweet ones are best for baking. select ripe apples, free from imperfections, and of nearly equal size. wipe carefully and remove the blossom ends. water sufficient to cover bottom of the baking dish, should be added if the fruit is not very juicy. if the apples are sour and quite firm, a good way is to pare them before baking, and then place them in an earthen pie dish with a little hot water. if they incline to brown too quickly, cover the tops with a granite-ware pie dish. if the syrup dries out, add a little more hot water. when done, set them away till nearly cold, then transfer to a glass dish, pour the syrup, which should be thick and amber colored, over them. sour apples are excellent pared, cored, and baked with the centers filled with sugar, jelly, or a mixture or chopped raisins and dates. they should be put into a shallow earthen dish with water sufficient to cover the bottom, and baked in a quick oven, basting often with the syrup. sweet apples are best baked without paring. baked apples are usually served as a relish, but with a dressing of cream they make a most delicious dessert. citron apples.--select a few tart apples of the same degree of hardness, and remove the cores. unless the skins are very tender, it is better to pare them. fill the cavities with sugar, first placing in each apple a few bits of chopped citron. if the skins have been removed, place the stuffed apples on a flat earthen dish with a tablespoonful of water on the bottom; cover closely, and bake till perfectly tender, but not till they have fallen to pieces. if the skins are left on, they may be baked without covering. when cold, serve in separate dishes, with or without a spoonful or two of whipped cream on each apple. lemon apples.--prepare tart apples the same as for citron apples. fill the cavities made by removing the cores with a mixture of grated lemon and sugar, squeeze a few drops of lemon juice over each apple, and bake. serve with or without whipped cream. baked pears.--hard pears make an excellent dessert when baked. pare, halve, remove seeds, and place in a shallow earthen dish, with a cup of water to each two quarts of fruit. if the pears are sour, a little sugar may be added. bake, closely covered, in a moderate oven until tender. serve with sugar and cream. tart pears are the best for baking, as the sweet varieties are often tasteless. baked quinces.--pare and remove the cores. fill the cavities with sugar, put in a shallow earthen dish, and add water to cover the bottom; bake till soft, basting often with the syrup. if the syrup dries out before the fruit is perfectly tender, add a little more hot water. pippins and quince.--pare and quarter nice golden pippins, and cook in boiling water until reduced to a jelly. add two or three quinces sliced, and simmer slowly in the jelly until the quince is tender. add sugar to taste. serve cold. baked apple sauce.--pare, core, and quarter apples to fill an earthen crock or deep pudding dish, taking care to use apples of the same degree of hardness, and pieces of the same size. for two quarts of fruit thus prepared, add a cup of water, and if the apples are sour, a cup of sugar. cover closely, and bake in a moderate oven several hours, or until of a dark red color. sweet apples and quinces in the proportion of two parts of apple to one of quince, baked in this way, are also good. cut the apples into quarters, but slice the quinces much thinner, as they are more difficult to cook. put a layer of quince on the bottom of the dish, alternating with a layer of apple, until the dish is full. add cold water to half cover the fruit, and stew in the oven well covered, without stirring, until tender. pears may be cooked in a similar way, and both apples and pears thus cooked may be canned while hot and kept for a long period. baked apple sauce no. .--prepare nice tart apples as for no. . bake, with a small quantity of water, in a covered pudding dish, in a moderate oven, until soft. mash with a spoon, add sugar, and when cold, a little grated orange rind. apples stewed whole.--take six large red apples, wash carefully, and put in a fruit kettle with just enough boiling water to cover. cover the kettle, and cook slowly until the apples are soft, with the skins broken and the juice a rich red color. after removing the apples, boil the juice to a syrup, sweeten, and pour over the apples. steamed apples.--select pound sweets of uniform size, wipe, cut out the blossom-ends, and pack in a large pudding dish. pour in a cupful of water, cover the dish closely, set in a moderate oven, and steam till the apples are tender. remove from the dish, and pour the liquor over them frequently as they cool. compote of apples.--pare and extract the cores from moderately tart, juicy apples. place them in a deep pudding dish with just enough water to cover them. cover, place in a moderate oven, and stew until they are tender. remove the apples and place in a deep dish to keep hot. measure the juice and pour it into a saucepan, add a few bits of lemon rind, and boil up until thickened almost like a jelly. while the juice is boiling, heat some sugar, one tablespoonful to each cup of juice, in the oven, and add to the juice when thickened. pour scalding hot over the apples, and cover until cold. apple compote no. .--pare eight or ten rather tart, finely flavored and easy-cooking apples, carefully removing the cores, and put them into a broad, shallow, granite-ware saucepan with just enough hot water to cover the bottom. cover tightly and place over the fire. the steam will cook the apples tender in a short time. do not allow them to fall to pieces. make a syrup by dissolving one cup of sugar in a pint of hot water. add three teaspoonfuls of the juice of canned pineapple, and pour over the apples while both are hot. stewed pears.--select some fine bartlett pears which are ripe, but have hardly begun to soften; remove the skins, cut in halves or quarters, and take out the seeds. put loosely in a granite-ware kettle, and add a pint of water for three and a half quarts of fruit. cover closely, and when it begins to boil, set it where it will just simmer until the top pieces are tender. serve cold. sugar will not be necessary if the fruit is of good quality. smooth apple sauce.--if fruit is not sufficiently perfect to be cut into uniform quarters, a good way to prepare it is to pare, core, and slice into thin slices. cook in as small a quantity of water as possible, the fruit covered closely, so that the top portion will steam tender as soon as the bottom, and when done rub through a colander, or beat smooth with a wooden spoon or an egg beater. let it cool before adding sugar. a little lemon peel may be added to the fruit just long enough before it is done to flavor it, if desired. boiled apples with syrup.--halve and remove the cores of a half dozen nice apples, leaving the skins on. boil till tender in sufficient water to cover them. take out with a fork into a glass dish. add to the juice three or four slices of a large lemon; boil for ten or fifteen minutes; sweeten to taste; then pour over the apples, and cool. stewed apples.--select fine fruit of a sub-acid flavor and not over-ripe. pare, remove the cores and all blemishes, and divide into sixths if large, into quarters if small. put into a porcelain or granite-ware kettle with enough boiling water to cook and leave a good liquor. cover, and simmer gently, without stirring, from one to two hours. do not add sugar till cold. be careful not to break the fruit in serving. stewed crab apples.--select perfect fruit. wash and stew in but little water until they are very soft. rub through a coarse sieve or colander to remove the seeds and skins. sweeten to taste. sweet apple sauce with condensed apple juice.--for the juice, wash, divide, and core rather tart apples and cook until softened with one cup of water for every six pounds of fruit. when soft, put into a percolater and drain off the juice or extract it with a fruit press. boil until it is reduced one half. skim if needed while boiling, and if not perfectly clear allow it to settle before using. a considerable quantity of the juice may be thus prepared and put into stone jars, to be used as needed. for the sauce, pare, core, and quarter sweet apples. put into a porcelain kettle with enough of the condensed juice to cover. cook slowly until tender. apples with raisins.--pare, core, and quarter a dozen or more medium sized sour apples. clean thoroughly one fourth as many raisins as apples, and turn over them a quart of boiling water. let them steep until well swollen, then add the apples, and cook until tender. sugar to sweeten may be added if desired, although little will be needed unless the apples are very tart. dried apples soaked over night may be made much more palatable by stewing with raisins or english currants, in the same way. apples with apricots.--pare, core, and quarter some nice, sour apples. put them to cook with two halves of dried apricot for each apple. when tender, make smooth by beating or rubbing through a colander, and sweeten. dried apples may be used in place of fresh ones. peaches, plums, cherries, berries, and all small fruits may be cooked for sauce by stewing in a small amount of water, adding sugar to sweeten when done. baked apples.--take any good tart apples; peel, cut in halves, and remove the cores. scatter a few spoonfuls of sugar in the bottom of a dish, and lay the apples in, flat side down; add a teacupful of cold water, and bake till tender. let stand in the dish till cold, then take up the pieces in a vegetable dish, and poor over them what juice remains. sweet apples are good baked in this way without sugar. baked pears.--peel ripe pears; cut in halves, and pack in layers in a stone ware jar. strew a little sugar over each layer, and add a small cupful of water, to prevent burning. cover tightly, and bake three or four hours in a well-heated oven. let them get very cold, and serve with sweet cream. baked peaches.--peaches which are ripe but too hard for eating, are nice baked. pare, remove the stones, and place in loose layers in a shallow, earthen pudding dish with a little water. sprinkle each layer lightly with sugar, cover and bake. cranberries.--cranberries make an excellent sauce, but the skins are rather hard of digestion, and it is best to exclude them. stew in the proportion of a quart of berries to a pint of water, simmering gently until the skins have all burst, and the quantity is reduced to a pint. put through a colander to remove the skins, and when nearly cool, add for the quart of berries two thirds of a cup of sugar. cranberries with raisins.--cook the cranberries as in the preceding recipe, and when rubbed through the colander, add for every pound of cranberries before cooking, one fourth pound of raisins which have been steeped for half an hour in just sufficient boiling water to cover. a little less sugar will be needed to sweeten than when served without the raisins. cranberries and sweet apples.--stew equal parts of cranberries and sweet apples together. mash, rub through a fine sieve or colander to remove the skins and make the whole homogeneous. this makes a very palatable sauce without the addition of sugar. california prunes and cranberries stewed together in equal proportion, in a small quantity of water, also make a nice sauce without sugar. oranges and apples.--the mild, easy cooking, tart varieties of apples make an excellent sauce stewed with one third sliced oranges from which the seeds have been removed. pare, core, and slice the apples, and cook gently so as to preserve the form of both fruits until the apples are tender. add sugar to sweeten, and if desired a very little of the grated yellow of the orange rind. stewed raisins.--soak a pint of good raisins, cleaned and freed from stems, in cold water for several hours. when ready to cook, put them, with the water in which they were soaked, in a fruit kettle and simmer until the skins are tender. three or four good-sized figs, chopped quite fine, cooked with the raisins, gives an additional richness and thickness of juice. no sugar will be needed. dried apples.--good apples properly dried make a very palatable sauce; but unfortunately the fruit generally selected for drying is of so inferior a quality that if cooked in its fresh state it would not be good. the dried fruit in most of our markets needs to be looked over carefully, and thoroughly washed before using. put into a granite-ware kettle, cover with boiling water, and cook gently until tender. fresh steam-dried or evaporated apples will cook in from one half to three fourths of an hour; if older, they may require from one to two more hours. add boiling water, as needed, during the cooking. if when tender they are lacking in juice, add a little boiling water long enough before lifting from the fire to allow it to boil up once. if the fruit is very poor, a few very thin slices of the yellow portion of lemon or orange rind added a half hour before it is done, will sometimes be an improvement. dried apples with other dried fruit.--an excellent sauce may be made by cooking a few dried plums with dried or evaporated apples. only enough of the plums to give a flavor to the apples will be needed; a handful of the former to a pound of apples will be sufficient. dried cherries, raisins, english currants, dried apricots, prunelles, and peaches are also excellent used in combination with dried apples. dried apricots and peaches.--these fruits, if dried with the skins on, need, in addition to the preparation for cooking recommended for dried apples, a thorough rubbing with the fingers, while being washed, to remove the down. put into boiling water in about the proportion of two parts of fruit to three of water. if the fruit was pared before drying, a little more water will be required. cook quickly, but gently, until just tender, and take from the fire as soon as done. if too soft, they will be mushy and insipid. evaporated peach sauce.--soak the peaches over night in just enough water to cover. in the morning put to cook in boiling water. when tender, sweeten and beat perfectly smooth with an egg beater. dried pears.--these may be treated in the same way as dried apples. small fruits.--these when dried must be carefully examined, thoroughly washed, and then cooked rather quickly in boiling water. they swell but little, do not require much water, and usually cook in a few minutes. they should be taken from the fire as soon as soft, as long standing makes them insipid. prunes.--use only the best selected prunes. clean by putting them into warm water; let them stand a few minutes, rubbing them gently between the hands to make sure that all dust and dirt is removed; rinse, and if rather dry and hard, put them into three parts of water to one of prunes; cover closely, and let them simmer for several hours. if the prunes are quite easily cooked, less water may be used. they will be tender, with a thick juice. the sweet varieties need no sugar whatever. many persons who cannot eat fruit cooked with sugar, can safely partake of sweet prunes cooked in this way. a slice of lemon added just before the prunes are done, is thought an improvement. prune marmalade.--cook sweet california prunes as directed above. when well done, rub through a colander to remove the skins and stones. no sugar is necessary. if the pulp is too thin when cold, it may be covered in an earthen pudding dish and stewed down by placing in a pan of hot water in a moderate oven. the preservation of fruit. fresh fruit is so desirable, while at the same time the season during which most varieties can be obtained is so transient, that various methods are resorted to for preserving it in as nearly a natural state as possible. the old-fashioned plans of pickling in salt, alcohol, or vinegar, or preserving in equal quantities of sugar, are eminently unhygienic. quite as much to be condemned is the more modern process of keeping fruit by adding to it some preserving agent, like salicylic acid or other chemicals. salicylic acid is an antiseptic, and like many other substances, such as carbolic acid, creosote, etc., has the power of preventing the decay of organic substances. salicylic acid holds the preference over other drugs of this class, because it imparts no unpleasant flavor to the fruit. it is nevertheless a powerful and irritating drug, and when taken, even in small doses, produces intense burning in the stomach, and occasions serious disturbances of the heart and other organs. its habitual use produces grave diseases. what is sold as antifermentive is simply the well-known antiseptic, salicylate of soda. it should be self-evident to one at all acquainted with the philosophy of animal existence, that an agent which will prevent fermentation and decay must be sufficiently powerful in its influence to prevent digestion also. the fermentation and decay of fruits as well as that of all other organic substances, is occasioned by the action of those minute living organisms which scientists call germs, and which are everywhere present. these germs are very much less active in a dry, cold atmosphere, and fruit may be preserved for quite a long period by refrigeration, an arrangement whereby the external air is excluded, and the surrounding atmosphere kept at an equal temperature of about ° f. the most efficient and wholesome method of preserving fruit, however, is destruction of the germs and entire exclusion from the air. the germs are destroyed at a boiling temperature; hence, if fruit be heated to boiling, and when in this condition sealed in air-tight receptacles, it will keep for an unlimited period. canning fruit. canning consists in sealing in air-tight cans or jars, fruit which has been previously boiled. it is a very simple process, but requires a thorough understanding of the scientific principles involved, and careful management, to make it successful. the result of painstaking effort is so satisfactory, however, it is well worth all the trouble, and fruit canning need not be a difficult matter if attention is given to the following details:-- select self-sealing glass cans of some good variety. tin cans give more trouble filling and sealing, are liable to affect the flavor of the fruit, and unless manufactured from the best of material, to impair its wholesomeness. glass cans may be used more than once, and are thus much more economical. those with glass covers, or porcelain-lined covers, are best. test the cans to see if they are perfect, with good rubbers and covers that fit closely, by partly filling them with cold water, screwing on the tops, and placing bottom upward upon the table for some time before using. if none of the water leaks out, they may be considered in good condition. if the cans have been previously used, examine them with special care to see that both cans and covers have been carefully cleaned, then thoroughly sterilize them, and fit with new rubbers when necessary. cans and covers should be sterilized by boiling in water for half an hour, or by baking in an oven, at a temperature sufficient to scorch paper, for two hours. the cans should be placed in the water or oven when cold, and the temperature allowed to rise gradually, to avoid breaking. they should be allowed to cool gradually, for the same purpose. select only the best of fruit, such as is perfect in flavor and neither green nor over-ripe. fruit which has been shipped from a distance, and which is consequently not perfectly fresh, contains germs in active growth, and if the least bit musty, it will be almost sure to spoil, even though the greatest care may be taken in canning. poor fruit will not be improved by canning; over-ripe fruit will be insipid and mushy; and though cooking will soften hard fruit, it cannot impart to it the delicate flavors which belong to that which is in its prime. the larger varieties of fruit should not be quite soft enough for eating. choose a dry day for gathering, and put up at once, handling as little as possible. try to keep it clean enough to avoid washing. if the fruit is to be pared, use a silver knife for the purpose, as steel is apt to discolor the fruit. if the fruit is one needing to be divided or stoned, it will be less likely to become broken if divided before paring. cook the fruit slowly in a porcelain-lined or granite-ware kettle, using as little water as possible. it is better to cook only small quantities at a time in one kettle. steaming in the cans is preferable to stewing, where the fruit is at all soft. to do this, carefully fill the cans with fresh fruit, packing it quite closely, if the fruit is large, and set the cans in a boiler partly filled with cold water, with something underneath them to prevent breaking,--muffin rings, straw, or thick cloth, or anything to keep them from resting on the bottom of the boiler (a rack made by nailing together strips of lath is very convenient); screw the covers on the cans so the water cannot boil into them, but not so tightly as to prevent the escape of steam; heat the water to boiling, and steam the fruit until tender. peaches, pears, crab apples, etc., to be canned with a syrup, may be advantageously cooked by placing on a napkin dropped into the boiling syrup. fruit for canning should be so thoroughly cooked that every portion of it will have been subjected to a sufficient degree of heat to destroy all germs within the fruit, but overcooking should be avoided. the length of time required for cooking fruits for canning, varies with the kind and quality of fruit and the manner of cooking. fruit is more frequently spoiled by being cooked an insufficient length of time, than by overcooking. prolonged cooking at a boiling temperature is necessary for the destruction of certain kinds of germs capable of inducing fermentation. fifteen minutes may be considered as the shortest time for which even the most delicate fruits should be subjected to the temperature of boiling water, and thirty minutes will be required by most fruits. fruits which are not perfectly fresh, or which have been shipped some distance, should be cooked not less than thirty minutes. the boiling should be very slow, however, as hard, rapid boiling will break up the fruit, and much of its fine flavor will be lost in the steam. cooking the sugar with the fruit at the time of canning, is not to be recommended from an economical standpoint; but fruit thus prepared is more likely to keep well than when cooked without sugar; not, however, because of the preservative influence of the sugar, which is too small in amount to prevent the action of germs, as in the case of preserves, but because the addition of sugar to the water or fruit juice increases its specific gravity, and thus raises the boiling point. from experiments made, i have found that the temperature of the fruit is ordinarily raised about ° by the addition of the amount of sugar needed for sweetening sub-acid fruit. by the aid of this additional degree of heat, the germs are more certainly destroyed, and the sterilization of the fruit will be accomplished in a shorter time. another advantage gained in cooking sugar with the fruit at the time of canning, is that the fruit may be cooked for a longer time without destroying its form, as the sugar abstracts the juice of the fruit, and thus slightly hardens it and prevents its falling in pieces. the temperature to which the fruit is subjected may also be increased by the same method as that elsewhere described for sterilizing milk, the covers of the cans being screwed down tightly before they are placed in the sterilizer, or as soon as the boiling point is approached, so that the steam issues freely from the can. see page . if this method is employed, it must be remembered that the cans should not be removed from the sterilizer until after they have become cold, or nearly so, by being allowed to stand over night. use the best sugar, two tablespoonfuls to a quart of fruit is sufficient for most sub-acid fruits, as berries and peaches; plums, cherries, strawberries, and currants require from five to eight tablespoonfuls of sugar to a quart. have the sugar hot, by spreading it on tins and heating in the oven, stirring occasionally. see that; it does not scorch. add it when the fruit is boiling. pears, peaches, apples, etc., which contain a much smaller quantity of juice than do berries, may be canned in a syrup prepared by dissolving a cup of sugar in two or three cups of water. perfect fruit, properly canned, will keep without sugar, and the natural 'flavor of the fruit is more perfectly retained when the sugar is left out, adding the necessary amount when opened for use. if the fruit is to be cooked previous to being put in the cans, the cans should be heated before the introduction of the fruit, which should be put in at a boiling temperature. various methods are employed for this purpose. some wrap the can in a towel wrung out of hot water, keeping a silver spoon inside while it is being filled; others employ dry heat by keeping the cans in a moderately hot oven while the fruit is cooking. another and surer way is to fill a large dishpan nearly full of scalding (not boiling) water, then gradually introduce each can, previously baked, into the water, dip it full of water, and set it right side up in the pan. repeat the process with other cans until four or five are ready. put the covers likewise into boiling water. have in readiness for use a granite-ware funnel and dipper, also in boiling water; a cloth for wiping the outside of the cans, a silver fork or spoon, a dish for emptyings, and a broad shallow pan on one side of the range, half filled with boiling water, in which to set the cans while being filled. when everything is in readiness, the fruit properly cooked, and _at a boiling temperature,_ turn one of the cans down in the water, roll it over once or twice, empty it, and set in the shallow pan of hot water; adjust the funnel, and then place first in the can a quantity of juice, so that when the fruit is put in, no vacant places will be left for air, which is sometimes quite troublesome if this precaution is not taken; then add the fruit. if any bubbles of air chance to be left, work them out with a fork or spoon handle, which first dip in boiling water, and then quickly introduce down the sides of the jar and through the fruit in such a way that not a bubble will remain. fill the can to overflowing, remembering that any vacuum invites the air to enter; use boiling water or syrup when there is not enough juice. skim all froth from the fruit, adding more juice if necessary; wipe the juice from the top of the can, adjust the rubber, put on the top, and screw it down as quickly as possible. if the fruit is cooked in the cans, as soon as it is sufficiently heated, fill the can completely full with boiling juice, syrup, or water; run the handle of a silver spoon around the inside of the can, to make sure the juice entirely surrounds every portion of fruit, and that no spaces for air remain, put on the rubbers, wipe off all juice, and seal quickly. [illustration: canning utensils.] as the fruit cools, the cover can be tightened, and this should be promptly done again and again as the glass contracts, so that no air may be allowed to enter. if convenient to fill the cans directly from the stove, the fruit may be kept at boiling heat by placing the kettle on a lamp stove on the table, on which the other utensils are in readiness. many failures in fruit canning are due to neglect to have the fruit boiling hot when put into the cans. when the cans are filled, set them away from currents of air, and not on a very cold surface, to avoid danger of cracking. a good way is to set the cans on a wet towel, and cover with a woolen cloth as a protection from draughts. after the cans have cooled, and the tops have been screwed down tightly, place them in a cool place, bottom upward, and watch closely for a few days. if the juice begins to leak out, or any appearance of fermentation is seen, it is a sign that the work has failed, and the only thing to do is to open the can immediately, boil the fruit, and use as quickly as possible; recanning will not save it unless boiled a long time. if no signs of spoiling are observed within two or three weeks, the fruit may be safely stored away in a dark, cool place. if one has no dark storeroom, it is an advantage to wrap each can in brown paper, to keep out the light. sometimes the fruit will settle so that a little space appears at the top. if you are perfectly sure that the can is tight, do not open to refill, as you will be unable to make it quite as tight again, unless you reheat the fruit, in which case you would be liable to have the same thing occur again. air is dangerous because it is likely to contain germs, though in itself harmless. if mold is observed upon the top of a can, it should be opened, and the fruit boiled and used at once, after carefully skimming out all the moldy portions. if there is evidence of fermentation, the fruit should be thrown away, as it contains alcohol. if care be taken to provide good cans, thoroughly sterilized, and with perfectly fitting covers; to use only fruit in good condition; to have it thoroughly cooked, and at boiling temperature when put into the can; to have the cans well baked and heated, filled completely and to overflowing, and sealed at once while the fruit is still near boiling temperature, there will be little likelihood of failure. opening canned fruit.--canned fruit is best opened a short time before needed, that is may be will aërated; and if it has been canned without sugar, it should have the necessary quantity added, so that it may be well dissolved before using. fruit purchased in tin cans should be selected with the utmost care, since unscrupulous dealers sometimes use cans which render the fruit wholly--unfit for food. the following rules which we quote from a popular scientific journal should be 'carefully observed in selecting canned fruit:-- "reject every can that does not have the name of the manufacturer or firm upon it, as well as the name of the company and the town where manufactured. all 'standards' have this. when the wholesale dealer is ashamed to have his name on the goods, be shy of him. "reject every article of canned goods which does not show the line of resin around the edge of the solder of the cap, the same as is seen on the seam at the side of the can. "press up the bottom of the can; if decomposition is beginning, the tin will rattle the same as the bottom of your sewing-machine oil can does. if the goods are sound, it will be solid, and there will be no rattle to the tin. "reject every can that show any rust around the cap on the inside of the head of the can. old and battered cans should be rejected; as, if they have been used several times, the contents are liable to contain small amounts of tin or lead" _recipes._ to can strawberries.--these are generally considered more difficult to can than most other berries. use none but sound fruit, and put up the day they are picked, if possible. heat the fruit slowly to the boiling point, and cook fifteen minutes or longer, adding the sugar hot, if any be used, after the fruit is boiling. strawberries, while cooking, have a tendency to rise to the top, and unless they are kept poshed down, will not be cooked uniformly, which is doubtless one reason they sometimes fail to keep well. the froth should also be kept skimmed off. fill the cans as directed on page , taking special care to let out every air bubble, and to remove every particle of froth from the top of the can before sealing. if the berries are of good size, the may be cooked in the cans, adding a boiling syrup prepared with one cup of water and one of sugar for each quart can of fruit. if after the cans are cold, the fruit rises to the top, as it frequently does, take the cans and gently shake until the fruit is well saturated with the juice and falls by its own weight to the bottom, or low enough to be entirely covered with the liquid. to can raspberries, blackberries, and other small fruits.--select none but good, sound berries; those freshly picked are best; reject any green, over-ripe, mashed, or worm-eaten fruit. if necessary to wash the berries, do so by putting a quart at a time in a colander, and dipping the dish carefully into a pan of clean water, letting it stand for a moment. if the water is very dirty, repeat the process in a second water. drain thoroughly, and if to be cooked previous to putting in the cans, put into a porcelain kettle with a very small quantity of water, and heat slowly to boiling. if sugar is to be used, have it hot, but do not add it until the fruit is boiling; and before doing so, if there is much juice, dip out the surplus, and leave the berries with only a small quantity, as the sugar will have a tendency to draw out more juice, thus furnishing plenty for syrup. raspberries are so juicy that they need scarcely more than a pint of water to two quarts of fruit. the fruit may be steamed in the cans if preferred. when thoroughly scalded, if sugar is to be used, fill the can with a boiling syrup made by dissolving the requisite amount of sugar in water; if to be canned without sugar, fill up the can with boiling water or juice. seal the fruit according to directions previously given. to can gooseberries.--select such as are smooth and turning red, but not fully ripe; wash and remove the stems and blossom ends. for three quarts of fruit allow one quart of water. heat slowly to boiling; cook fifteen minutes, add a cupful of sugar which has been heated dry in the oven: boil two or three minutes longer, and can. to can peaches.--select fruit which is perfectly ripe and sound, but not much softened. free-stone peaches are the best. put a few at a time in a wire basket, and dip into boiling water for a moment, and then into cold water, to cool fruit sufficiently to handle with comfort. the skins may then be rubbed or peeled off easily, if done quickly, and the fruit divided into halves; or wipe with a clean cloth to remove all dirt and the wool, and with a silver knife cut in halves, remove the stone, and then pare each piece, dropping into cold water at once to prevent discoloration. peaches cut before being pared are less likely to break in pieces while removing the stones. when ready, pour a cupful of water in the bottom of the kettle, and fill with peaches, scattering sugar among the layers in the proportion of a heaping tablespoonful to a quart of fruit. heat slowly, boil fifteen minutes or longer till a silver fork can be easily passed through the pieces; can in the usual way and seal; or, fill the cans with the halved peaches, and place them in a boiler of warm water with something underneath to avoid breaking; cook until perfectly tender. have ready a boiling syrup prepared with one half cup of sugar and two cups of water, and pour into each can all that it will hold, remove air bubbles, cover and seal. a few of the pits may be cooked in the syrup, and removed before adding to the fruit, when their special flavor is desired. another method.--after paring and halving the fruit, lay a clean napkin in the bottom of a steamer; fill with fruit. steam until a fork will easily penetrate the pieces. have ready a boiling syrup prepared as directed above, put a few spoonfuls in the bottom of the hot cans, and dip each piece of fruit gently in the hot syrup; then as carefully place it in the jars. fill with the syrup, and finish in the usual way. peaches canned without sugar, retain more nearly their natural flavor. to prepare in this way, allow one half pint of water to each pound of fruit. cook slowly until tender, and can in the usual manner. when wanted for the table, open an hour before needed, and sprinkle lightly with sugar. to can pears.--the pears should be perfectly ripened, but not soft. pare with a silver knife, halve or quarter, remove the seeds and drop into a pan of cold water to prevent discoloration. prepare a syrup, allowing a cup of sugar and a quart of water to each two quarts of fruit. when the syrup boils, put the pears into it very carefully, so as not to bruise or break them, and cook until they look clear and can be easily pierced with a fork. have the cans heated, and put in first a little of the syrup, then pack in the pears very carefully; fill to overflowing with the scalding syrup, and finish as previously directed. the tougher and harder varieties of pears must be cooked till nearly tender in hot water, or steamed over a kettle of boiling water, before adding to the syrup, and may then be finished as above. if it is desirable to keep the pears whole, cook only those of a uniform size together; or if of assorted sizes, put the larger ones into the syrup a few minutes before the smaller ones. some prefer boiling the kins of the pears in the water of which the syrup is to be made, and skimming them out before putting in the sugar. this is thought to impart a finer flavor. pears which are very sweet, or nearly tasteless, may be improved by using the juice of a large lemon for each quart of syrup. pears may be cooked in the cans, if preferred. to can plums.--green gages and damsons are best for canning. wipe clean with a soft cloth. allow a half cup of water and the same of sugar to every three quarts of fruit, in preparing a syrup. pick each plum with a silver fork to prevent it from bursting, and while the syrup is heating, turn in the fruit, and boil until thoroughly done. dip carefully into hot jars, fill with syrup, and cover immediately. to can cherries.--these may be put up whole in the same way as plums, or pitted and treated as directed for berries, allowing about two quarts of water and a scant pint of sugar to five quarts of solid fruit, for the tart varieties, and not quite half as much sugar for the sweeter ones. to can mixed fruit.--there are some fruits with so little flavor that when cooked they are apt to taste insipid, and are much improved by canning with some acid or strongly flavored fruits. blackberries put up with equal quantities of blue or red plums, or in the proportion of one to three of the sour fruit, are much better than either of these fruits canned separately. black caps are much better if canned with currants, in the proportion of one part currants to four of black caps. red and black raspberries, cherries and raspberries, are also excellent combinations. quinces with apples.--pare and cut an equal quantity of firm sweet apples and quinces. first stew the quinces till they are tender in sufficient water to cover. take them out, and cook the apples in the same water. lay the apples and quinces in alternate layers in a porcelain kettle or crock. have ready a hot syrup made with one part sugar to two and a half parts water, pour over the fruit, and let it stand all night. the next day reheat to boiling, and can. quinces and sweet apples may be canned in the same way as directed below for plums and sweet apples, using equal parts of apples and quinces, and adding sugar when opened. plums with sweet apples.--prepare the plums, and stew in water enough to cover. when tender, skim out, add to the juice an equal quantity of quartered sweet apples, and stew until nearly tender. add the plumbs again, boil together for a few minutes, and can. when wanted for the table, open, sprinkle with sugar if any seems needed, let stand awhile and serve. to can grapes.--grapes have so many seeds that they do not form a very palatable sauce when canned entire. pick carefully from the stems, wash in a colander the same as directed for berries, and drain. remove the skins, dropping them into one earthen crock and the pulp into another. place both crocks in kettles of hot water over the stove, and heat slowly, stirring the pulp occasionally until the seeds will come out clean. then rub the pulp through a colander, add the skins to it, and a cupful of sugar for each quart of pulp. return to the fire, boil twenty minutes until the skins are tender, and can; or, if preferred, the whole grapes may be heated, and when well scalded so that the seeds are loosened, pressed through a colander, thus rejecting both seeds and skins, boiled, then sweetened if desired, and canned. to can crab apples.--these may be cooked whole, and canned the same way as plums. to can apples.--prepare and can the same as pears, when fresh and fine in flavor. if old and rather tasteless, the following is a good way:--several thin slices of the yellow part of the rind, four cups of sugar, and three pints of boiling water. pare and quarter the apples, or if small, only halve them, and cook gently in a broad-bottomed closely-covered saucepan, with as little water as possible, till tender, but not broken; then pour the syrup over them, heat all to boiling, and can at once. the apples may be cooked by steaming over a kettle of hot water, if preferred. care must be taken to cook those of the same degree of hardness together. the slices of lemon rind should be removed from the syrup before using. to can pineapples.--the writer has had no experience in canning this fruit, but the following method is given on good authority: pare very carefully with a silver knife, remove all the "eyes" and black specks; then cut the sections in which the "eyes" were, in solid pieces clear down to the core. by doing this all the valuable part of the fruit is saved, leaving its hard, woody center. as, however, this contains considerable juice, it should be taken in the hands and wrung as one wrings a cloth, till the juice is extracted, then thrown away. prepare a syrup with one part sugar and two parts water, using what juice has been obtained in place of so much water. let it boil up, skim clean, then add the fruit. boil just as little as possible and have the fruit tender, as pineapples loses its flavor by overcooking more readily than any other fruit. put into hot cans, and seal. fruit jellies. the excess of sugar commonly employed in preparing jellies often renders them the least wholesome of fruit preparations, and we cannot recommend our readers to spend a great amount of time in putting up a large stock of such articles. the juice of some fruits taken at the right stage of maturity may be evaporated to a jelly without sugar, but the process is a more lengthy one, and requires a much larger quantity of juice than when sugar is used. success in the preparation of fruit jellies depends chiefly upon the amount of pectose contained in the fruit. such fruits as peaches, cherries, and others containing but a small proportion of pectose, cannot be made into a firm jelly. all fruit for jelly should, if possible, be freshly picked, and before it is over-ripe, as it has then a much better flavor. the pectose, the jelly-producing element, deteriorates with age, so that jelly made from over-ripe fruit is less certain to "form." if the fruit is under-ripe, it will be too acid to give a pleasant flavor. examine carefully, as for canning, rejecting all wormy, knotty, unripe, or partially decayed fruit. if necessary to wash, drain very thoroughly. apples, quinces, and similar fruits may require to be first cooked in a small amount of water. the juice of berries, currants, and grapes, may be best extracted by putting the fruit in a granite-ware double boiler, or a covered earthen crock placed inside a kettle of boiling water, mashing as much as possible with a spoon, and steaming without the addition of water until the fruit is well scalded and broken. for straining the juice, have a funnel-shaped bag made of coarse flannel or strong, coarse linen crash. the bag will be found more handy if a small hoop of wire is sewn around the top and two tapes attached to hang it by while the hot juice is draining, or a wooden frame to support the bag may be easily constructed like the one shown on page . a dish to receive the juice should be placed underneath the bag, which should first be wrung out of hot water, and the scalded fruit, a small quantity at a time, turned in; then with two large spoons press the sides of the bag well, moving the fruit around in the bag to get out all the juice, and removing the pressed pulp and skins each time before putting in a fresh supply of the hot fruit. if a very clear jelly is desired, the juice must be allowed to drain out without pressing or squeezing. the juice of berries, grapes, and currants may be extracted without the fruit being first scalded, if preferred, by putting the fruit into an earthen or granite-ware dish, and mashing well with a wooden potato masher, then putting into a jelly bag and allowing the juice to drain off for several hours. when strained, if the jelly is to be prepared with sugar, measure the juice and pour it into a granite or porcelain fruit kettle with a very broad bottom, so that as much surface can be on the stove possible. it is better to boil the juice in quantities of not more than two or three quarts at a time, unless one has some utensil in which a larger quantity can be cooked with no greater depth of liquid than the above quantity would give in a common fruit kettle. the purpose of the boiling is to evaporate the water from the juice, and this can best be accomplished before the sugar is added. the sugar, if boiled with the juice, also darkens the jelly. the average length of time required for boiling the juice of most berries, currants, and grapes, extracted as previously directed, before adding the sugar, is twenty minutes from the time it begins to bubble all over its surface. it is well to test the jelly occasionally, however, by dropping a small quantity on a plate to cool, since the quantity of juice and the rapidity with which it is boiled, may necessitate some variation in time. in wet season, fruits of all kinds absorb more moisture and a little longer boiling may be necessary. the same is true of the juice of fruits gathered after a heavy rain. jellies prepared with sugar are generally made of equal measures of juice, measured before boiling, and sugar; but a very scant measure of sugar is sufficient, and a less amount will suffice for many fruits. white granulated sugar is best for all jellies. while the juice is heating, spread the sugar evenly on shallow tins, and heat in the oven, stirring occasionally to keep it from scorching. if portions melt, no great harm will be done, as the melted portions will form in lumps when turned into the juice, and can be removed with a spoon. when the juice has boiled twenty minutes, turn in the sugar, which should be so hot that the hand cannot be borne in it with comfort, stirring rapidly until it is all dissolved. let the syrup boil again for three or four minutes, then take immediately from the fire. heat the jelly glasses (those with glass covers are best), by rolling in hot water, and place them in a shallow pan partially filled with hot water, or stand them on a wet, folded towel while filling. if it is desired to have the jelly exceptionally clear and nice, it may be turned through a bag of cheese cloth, previously wrung out of hot water, into the jelly glasses. if the covers of the glasses are not tight fitting, a piece of firm paper should be fitted over the top before putting on the cover, to make it air tight. pint self-sealing fruit cans are excellent for storing jelly, and if it is sealed in them in the same manner as canned fruit, will keep perfectly, and obviate any supposed necessity for the use of brandied paper as a preservative measure. label each variety, and keep in some cool, dry place. if the jelly is not sufficiently firm when first made, set the glasses in the sunshine for several days, until the jelly becomes more firm. this is better than reheating and boiling again, as it destroys less of the flavor of the fruit. _recipes._ apple jelly.--cut nice tart apples in quarters, but unless wormy, do not peel or core. put into a porcelain kettle with a cup of water for each six pounds of fruit, and simmer very slowly until the apples are thoroughly cooked. turn into a jelly-bag, and drain off the juice. if very tart, allow three fourths of a pound of sugar to each pint of juice. if sub-acid, one half pound will be sufficient. put the sugar into the oven to heat. clean the kettle, and boil the juice therein twenty minutes after it begins to boil thoroughly. add the sugar, stirring until well dissolved, let it boil up once again, and remove from the fire. the juice of one lemon may be used with the apples, and a few bits of lemon rind, the yellow portion only, cooked with them to give them a flavor, if liked. one third cranberry juice makes a pleasing combination. apple jelly without sugar.--select juicy, white fleshed, sub-acid fruit, perfectly sound and mature but not mellow. the snow apple is one of the best varieties for this purpose. wash well, slice, and core without removing the skins, and cook as directed in the preceding recipe. drain off the juice, and if a very clear jelly is desired, filter it through a piece of cheese cloth previously wrung out of hot water. boil the juice,--rapidly at first, but more gently as it becomes thickened,--until of the desired consistency. the time required will vary with the quantity of juice, the shallowness of the dish in which it is boiled, and the heat employed. one hour at least, will be required for one or two quarts of juice. when the juice has become considerably evaporated, test it frequently by dipping a few drops on a plate to cool; and when it jellies sufficiently, remove at once from the fire. a much larger quantity of juice will be needed for jelly prepared in this manner than when sugar is used, about two quarts of juice being required for one half pint of jelly. such jelly, however, has a most delicious flavor, and is excellent served with grains. diluted with water, it forms a most pleasing beverage. berry and currant jellies.--express the juice according to the directions already given. for strawberries, red raspberries, and currants, allow three fourths of a pound of sugar to a pint of juice. black raspberries, if used alone, need less sugar. strawberry and black raspberry juice make better jelly if a little lemon juice is used. the juice of one lemon to each pint of fruit juice will be needed for black raspberries. two parts red or black raspberries with one part currants, make a better jelly than either alone. boil the juice of strawberries, red raspberries, and currants twenty minutes, add the sugar, and finish, as previously directed. black raspberry juice is much thicker, and requires less boiling. cherry jelly.--jelly may be prepared from cherries by using with the juice of cherries an equal amount of apple juice, which gives an additional amount of pectose to the juice and does not perceptibly change the flavor. crab apple jelly.--choose the best siberian crab apples; cut into pieces, but do not pare or remove seeds. place in a porcelain-lined or granite-ware double boiler, with a cup of water for each six pounds of fruit, and let them remain on the back of the range, with the water slowly boiling, seven or eight hours. leave in the boiler or turn into a large china bowl, and keep well covered, all night. in the morning drain off the juice and proceed as for apple jelly, using from one half to three fourths of a pound of sugar to one of juice. cranberry jelly.--scald the berries and express the juice for other jellies. measure the juice, and allow three fourths of a pound of sugar to one of juice. boil twenty minutes, add the sugar hot, and finish as directed for other jellies. grape jelly.--jelly from ripe grapes may be prepared in the same manner as that made from the juice of berries. jelly from green grapes needs one half measure more of sugar. orange jelly.--express the juice of rather tart oranges, and use with it an equal quantity of the juice of sub-acid apples, prepared in the manner directed for apple jelly. for each pint of the mixed juice, use one half pound of sugar and proceed as for other jellies. peach jelly.--stone, pare, and slice the peaches, and steam them in a double boiler. express the juice, and add for each pint of peach juice the juice of one lemon. measure the juice and sugar, using three fourths of a pound of sugar for each pint of juice, and proceed as already directed. jelly prepared from peaches will not be so firm as many fruit jellies, owing to the small amount of pectose contained in their composition. a mixture of apples and peaches, in the proportion of one third of the former to two thirds of the latter, makes a firmer jelly than peaches alone. the apples should be pared and cored, so that their flavor will not interfere with that of the peaches. quince jelly.--clean thoroughly good sound fruit, and slice thin. put into a double boiler with one cup of water for each five pounds of fruit, and cook until softened. express the juice, and proceed as with other jellies, allowing three fourths of a pound of sugar to each pint of juice. tart or sweet apples may be used with quinces, in equal proportions, and make a jelly of more pleasant flavor than quinces used alone. the seeds of quinces contain considerable gelatinous substance, and should be cooked with the quince for jelly making. plum jelly.--use damsons or green gages. stone, and make in the same way as for berry and other small fruit jellies. fruit in jelly.--prepare some apple jelly without sugar. when boiled sufficiently to form, add to it, as it begins to cool, some nice, stoned dates or seeded raisins. orange jelly may be used instead of the apple jelly, if preferred. fruit juices. as sauces for desserts and for summer beverages for sick or well, the pure juices of fruits are most wholesome and delicious. so useful are they and so little trouble to prepare, that no housewife should allow the fruit season to pass by without putting up a full stock. strawberries, raspberries, blackberries, currants, grapes, and cherries are especially desirable. in preparing them, select only the best fruit, ripe, but not over-ripe. extract the juice by mashing the fruit and slowly heating in the inner cup of a double boiler, till the fruit is well scalded; too long heating will injure its color. strain through a jelly bag and let it drain slowly for a long time, but do not squeeze, else some of the pulp will be forced through. reheat slowly to boiling and can the same as fruit. it may be put up with or without sugar. if sugar is to be used, add it hot as for jelly, after the juice is strained and reheated to boiling. for strawberries and currants, raspberries and cherries, use one cup of sugar to a quart of juice. black raspberries and grapes require less sugar, while blueberries and blackberries require none at all, or not more than a tablespoonful to the quart. a mixed juice, of one part currants and two parts red or black raspberries, has a very superior flavor. _recipes._ grape juice, or unfermented wine.--take twenty-five pounds of some well ripened very juicy variety of grapes, like the concord. pick them from the stems, wash thoroughly, and scald without the addition of water, in double boilers until the grapes burst open; cool, turn into stout jelly bags, and drain off the juice without squeezing. let the juice stand and settle; turn off the top, leaving any sediment there may be. add to the juice about four pounds of best granulated sugar, reheat to boiling, skim carefully, and can the same as fruit. keep in a cool, dark place. the wine, if to be sealed in bottles, will require a corker, and the corks should first be boiled in hot water and the bottles well sterilized. grape juice no. .--take grapes of the best quality, picked fresh from the vines. wash well after stripping from the stems, rejecting any imperfect fruit. put them in a porcelain or granite fruit kettle with one pint of water to every three quarts of grapes, heat to boiling, and cook slowly for fifteen minutes or longer, skimming as needed. turn off the juice and carefully filter it through a jelly bag, putting the seeds and skins into a separate bag to drain, as the juice from them will be less clear. heat again to boiling, add one cupful of hot sugar to each quart of juice, and seal in sterilized cans or bottles. the juice from the skins and seeds should be canned separately. another method.--wash the grapes, and express the juice without scalding the fruit. strain the juice three or four times through muslin or cheese cloth, allowing it to stand and settle for some time between each filtering. to every three pints of juice add one of water and two cupfuls of sugar. heat to boiling, and keep at that temperature for fifteen minutes, skim carefully, and bottle while at boiling heat. set away in a cool, dark place. fruit syrup.--prepare the juice expressed from strawberries, raspberries, currants, or grapes, as directed above for fruit juices. after it has come to a boil, add one pound of sugar to every quart of juice. seal in pint cans. it may be diluted with water to form a pleasing beverage, and is especially useful in flavoring puddings and sauces. currant syrup.--boil together a pint of pure currant juice and one half pound of best white sugar for ten minutes, and can or bottle while at boiling temperature. one or two spoonfuls of the syrup in a glass of water makes a most refreshing drink. two parts currants and one of red raspberries may be used in place of all currants, if preferred. orange syrup.--select ripe and thin-skinned fruit. to every pint of the juice add one pound of sugar, the juice of one lemon, and a little of the grated rind. boil for fifteen minutes, removing all scum as it rises. if the syrup is not clear, strain through a piece of cheese cloth, and reheat. can and seal while boiling hot. lemon syrup.--grate the yellow portion of the rind of six lemons, and mix with three pounds of best granulated white sugar. add one quart of water and boil until it thickens. strain, add the juice of the six lemons, carefully leaving out the pulp and seeds; boil ten minutes, and bottle. diluted with two thirds cold water, it forms a delicious and quickly prepared lemonade. lemon syrup no. .--to every pint of lemon juice add one pound of sugar; boil, skim, and seal in cans like fruit. blackberry syrup.--crush fresh, well-ripened blackberries, and add to them one fourth as much boiling water as berries; let them stand for twenty-four hours, stirring frequently. strain, add a cup of sugar to each quart of juice, boil slowly for fifteen minutes, and can. fruit ices.--express the juice from a pint of stoned red cherries, add the juice of two lemons, one cup of sugar and a quart of cold water. stir well for five minutes, an freeze in an ice cream freezer. equal parts currant and red raspberry juice may be used instead of cherry, if preferred. drying fruit. this method of preserving fruit, except in large establishments where it is dried by steam, is but little used, since canning is quicker and superior in every way. success in drying fruits is dependent upon the quickness with which, they can be dried, without subjecting them to so violent a heat as to burn them or injure their flavor. pulpy fruits, such as berries, cherries, plums, etc., should be spread on some convenient flat surface without contact with each other, and dried in the sun under glass, or in a moderate oven. they should be turned daily. they will dry more quickly if first scalded in a hot oven. cherries should be first stoned and cooked until well heated through and tender, then spread on plates, and the juice (boiled down to a syrup) poured over them. when dried, they will be moist. pack in jars. large fruit, such as apples, pears, and peaches, should be pared, divided, and the seeds or stones removed. if one has but a small quantity, the best plan is to dry by mean of artificial heat; setting it first in a hot oven until heated through, which process starts the juice and forms a film or crust over the cut surfaces, thus holding the remaining: quantity of juice inside until it becomes absorbed in the tissues. the drying process may be finished in a warming oven or some place about the range where the fruit will get only moderate heat. if a larger quantity of fruit is to be dried, after being heated in the oven, it may be placed in the hot sun out of doors, under fine wire screens, to keep off the flies; or may be suspended for the ceiling in some way, or placed upon a frame made to stand directly over the stove. as the drying proceeds, the fruit should be turned occasionally, and when dry enough, it should be thoroughly heated before it is packed away, to prevent it from getting wormy. nuts. the nuts, or shell fruits, as they are sometimes termed, form a class of food differing greatly from the succulent fruits. they are more properly seeds, containing, in general, no starch, but are rich in fat and nitrogenous elements in the form of vegetable albumen and casein. in composition, the nuts rank high in nutritive value, but owing to the oily matter which they contain, are difficult of digestion, unless reduced to a very minutely divided state before or during mastication. the fat of nuts is similar in character to cream, and needs to be reduced to the consistency of cream to be easily digested. those nuts, such as almonds, filberts, and pecans, which do not contain an excess of fat, are the most wholesome. nuts should be eaten, in moderation, at the regular mealtime, and not partaken of as a tidbit between meals. it is likewise well to eat them in connection with some hard food, to insure their thorough mastication. almonds and cream crisps thus used make a pleasing combination. most of the edible nuts have long been known and used as food. the _almond_ was highly esteemed by the ancient nations of the east, its native habitat, and is frequently referred to in sacred history. it is grown extensively in the warm, temperate regions of the old world. there are two varieties, known as the bitter and the sweet almond. the kernel of the almond yields a fixed oil; that produced from the bitter almond is much esteemed for flavoring purposes, but it is by no means a safe article to use, at it possesses marked poisonous qualities. fresh, sweet almonds are a nutritive, and, when properly eaten, wholesome food. the outer brown skin of the kernel is somewhat bitter, rough, and irritating to the stomach but it can be easily removed by blanching. blanched almonds, if baked for a short time, become quite brittle, and may be easily pulverized, and are then more easily digested. bread made from almonds thus baked and pulverized, is considered an excellent food for persons suffering with diabetes. _brazil nuts_ are the seeds of a gigantic tree which grows wild in the valleys of the amazon, and throughout tropical america. the case containing these seeds is a hard, woody shell, globular in form, and about the size of a man's head. it is divided into four cells, in each of which are closely packed the seeds which constitute the so-called nuts, of commerce. these seeds are exceedingly rich in oil, one pound of them producing about nine ounces of oil. the _cocoanut_ is perhaps the most important of all the shell fruits, if we may judge by the variety of uses to which the nut and the tree which bears it can be put. it has been said that nature seldom produces a tree so variously useful to man as the cocoanut palm. in tropical countries, where it grows abundantly, its leaves are employed for thatching, its fibers for manufacturing many useful articles, while its ashes produce potash in abundance. the fruit is eaten raw, and in many ways is prepared for food; it also yields an oil which forms an important article of commerce. the milk of the fruit is a cooling beverage, and the woody shell of the nut answers very well for a cup from which to drink it. the saccharine juice of the tree also affords an excellent drink; and from the fresh young stems is prepared a farinaceous substance similar to sago. the cocoanuts grow in clusters drooping from the tuft of long, fringed leaves which crown the branchless trunk of the stately palm. the cocoanut as found in commerce is the nut divested of its outer sheath, and is much smaller in size than when seen upon the tree. picked fresh from the tree, the cocoanut consists first of a green outer covering; next of a fibrous coat, which, if the nut is mature, is hairy-like in appearance; and then of the woody shell, inside of which is the meat and milk. for household purposes the nuts are gathered while green, and before the inner shell has become solidified; the flesh is then soft like custard, and can be easily eaten with a teaspoon, while a large quantity of delicious, milk-like fluid is obtainable from each nut. as found in our northern markets, the cocoanut is difficult of digestion, as is likewise the prepared or desiccated cocoanut. the cocoanut contains about seventy per cent of oil. the _chestnut_ is an exception to most nuts in its composition. it contains starch, and about fifteen per cent of sugar. no oil can be extracted from the chestnut. in italy, and other parts of southern europe, the chestnut forms an important article of food. it is sometimes dried and ground into flour, from which bread is prepared. the chestnut is a nutritious food, but owing to the starch it contains, is more digestible when cooked. the same is true of the _acorn_, which is similar in character to the chestnut. in the early ages, acorns were largely used for food, and are still used as a substitute for bread in some countries. the _hazelnut_, with the _filbert_ and _cobnut_, varieties of the same nut obtained by cultivation, are among the most desirable nuts for general consumption. the _walnut_, probably a native of persia, where in ancient times it was so highly valued as to be considered suited only for the table of the king, is now found very commonly with other species of the same family, the _butternut_ and _hickory nut_, in most temperate climates. the _pecan_, a nut allied to the hickory nut, and grown extensively in the mississippi valley and texas, is one of the most easily digested nuts. the _peanut_ or _groundnut_ is the seed of an annual, cultivated extensively in most tropical and sub-tropical countries. after the plant has blossomed, the stalk which produced the flower has the peculiarity of bending down and forcing itself under ground so that the seeds mature some depth beneath the surface. when ripened, the pods containing the seeds are dug up and dried. in tropical countries the fresh nuts are largely consumed, and are thought greatly to resemble almonds in flavor. in this country they are more commonly roasted. they are less easily digested than many other nuts because of the large amount of oily matter which they contain. _recipes._ to blanch almonds.--shell fresh, sweet almonds, and pour boiling water over them; let them stand for two or three minutes, skim out, and drop into cold water. press between the thumb and finger, and the kernels will readily slip out of the brown covering. dry between clean towels. blanched almonds served with raisins make an excellent dessert. boiled chestnuts.--the large variety, knows as the italian chestnut, is best for this purpose. remove the shells, drop into boiling water, and boil for ten minutes, take out, drop into cold water, and rub off the brown skin. have some clean water boiling, turn the blanched nuts into it, and cook until they can be pierced with a fork. drain thoroughly, put into a hot dish, dry in the oven for a few minutes, and serve. a cream sauce or tomato sauce may be served with them if liked. mashed chestnuts.--prepare and boil the chestnuts as in the preceding recipe. when tender, mash through a colander with a potato masher. season with cream and salt if desired. serve hot. to keep nuts fresh.--chestnuts and other thin-shelled nuts may be kept from becoming too dry by mixing with an equal bulk of dry sand and storing in a box or barrel in some cool place. table topics. who lives to eat, will die by eating.--_sel._ fruit bears the closest relation to light. the sun pours a continuous flood of light into the fruits, and they furnish the best portion of food a human being requires for the sustenance of mind and body.--_alcott._ the famous dr. john hunter, one of the most eminent physicians of his time, and himself a sufferer from gout, found in apples a remedy for this very obstinate and distressing malady. he insisted that all of his patients should discard wine and roast beef, and make a free use of apples. do not too much for your stomach, or it will abandon you.--_sel._ the purest food is fruit, next the cereals, then the vegetables. all pure poets have abstained almost entirely from animal food. especially should a minister take less meat when he has to write a sermon. the less meat the better sermon.--_a. bronson alcott._ there is much false economy: those who are too poor to have seasonable fruits and vegetables, will yet have pie and pickles all the year. they cannot afford oranges, yet can afford tea and coffee daily.--_health calendar._ what plant we in the apple tree? fruits that shall dwell in sunny june, and redden in the august moon, and drop, when gentle airs come by, that fan the blue september sky, while children come, with cries of glee, and seek there when the fragrant grass betrays their bed to those who pass at the foot of the apple tree. --_bryant._ legumes the legumes, to which belong peas, beans, and lentils, are usually classed among vegetables; but in composition they differ greatly from all other vegetable foods, being characterized by a very large percentage of the nitrogenous elements, by virtue of which they possess the highest nutritive value. indeed, when mature, they contain a larger proportion of nitrogenous matter than any other food, either animal or vegetable. in their immature state, they more nearly resemble the vegetables. on account of the excess of nitrogenous elements in their composition, the mature legumes are well adapted to serve as a substitute for animal foods, and for use in association with articles in which starch or other non-nitrogenous elements are predominant; as, for example, beans or lentils with rice, which combinations constitute the staple food of large populations in india. the nitrogenous matter of legumes is termed _legumin_, or vegetable casein, and its resemblance to the animal casein of milk is very marked. the chinese make use of this fact, and manufacture cheese from peas and beans. the legumes were largely used as food by the ancient nations of the east. they were the "pulse" upon which the hebrew children grew so fair and strong. according to josephus, legumes also formed the chief diet of the builders of the pyramids. they are particularly valuable as strength producers, and frequently form a considerable portion of the diet of persons in training as athletes, at the present day. being foods possessed of such high nutritive value, the legumes are deserving of a more extended use than is generally accorded them in this country. in their mature state they are, with the exception of beans, seldom found upon the ordinary bill of fare, and beans are too generally served in a form quite difficult of digestion, being combined with large quantities of fat, or otherwise improperly prepared. peas and lentils are in some respects superior to beans, being less liable to disagree with persons of weak digestion, and for this reason better suited to form a staple article of diet. all the legumes are covered with a tough skin, which is in itself indigestible, and which if not broken by the cooking process or by thorough mastication afterward, renders the entire seed liable to pass through the digestive tract undigested, since the digestive fluids cannot act upon the hard skin. even when the skins are broken, if served with the pulp, much of the nutritive material of the legume is wasted, because it is impossible for the digestive processes to free it from the cellulose material of which the skins are composed. if, then, it be desirable to obtain from the legumes the largest amount of nutriment and in the most digestible form, they must be prepared in some manner so as to reject the skins. persons unable to use the legumes when cooked in the ordinary way, usually experience no difficulty whatever in digesting them when divested of their skins. the hindrance which even the partially broken skins are to the complete digestion of the legume, is well illustrated by the personal experiments of prof. strümpell, a german scientist, who found that of beans boiled with the skins on he was able to digest only per cent of the nitrogenous material they contained. when, however, he reduced the same quantity of beans to a fine powder previous to cooking, he was enabled to digest . per cent of it. the fact that the mature legumes are more digestible when prepared in some manner in which the skins are rejected, was doubtless understood in early times, for we find in a recipe of the fourteenth century, directions given "to dry legumes in an oven and remove the skins away before using them." the green legumes which are more like a succulent vegetable are easily digested with the skins on, if the hulls are broken before being swallowed. there are also some kinds of beans which, in their mature state, from having thinner skins, are more readily digested, as the haricot variety. suggestions for cooking.--the legumes are best cooked by stewing or boiling, and when mature, require prolonged cooking to render them tender and digestible. slow cooking, when practicable, is preferable. dry beans and peas are more readily softened by cooking if first soaked for a time in cold water. the soaking also has a tendency to loosen the skins, so that when boiled or stewed, a considerable portion of them slip off whole, and being lighter, rise to the top during the cooking, and can be removed with a spoon; it likewise aids in removing the strong flavor characteristic of these foods, which is considered objectionable by some persons. the length of time required for soaking will depend upon the age of the seed, those from the last harvest needing only a few hours, while such as have been kept for two or more years require to be soaked twelve or twenty-four hours. for cooking, soft water is best. the mineral elements in hard water have a tendency to harden the casein, of which the legumes a largely composed, thus rendering it often very difficult to soften them. the dry, unsoaked legumes are generally best put to cook in cold water, and after the boiling point is reached, allowed to simmer gently until done. boiling water may be used for legumes which have been previously soaked. the amount of water required will vary somewhat with the heat employed and the age and condition of the legume, as will also the time required for cooking, but as a general rule two quarts of soft water for one pint of seeds will be quite sufficient. salt should not be added until the seeds are nearly done, as it hinders the cooking process. peas. description.--the common garden pea is probably a native of countries bordering on the black sea. a variety known as the gray pea (_pois chiche_) has been used since a very remote period. the common people of greece and rome, in ancient times made it an ordinary article of diet. it is said that peas were considered such a delicacy by the romans that those who coveted public favor distributed them gratuitously to the people in order to buy votes. peas were introduced into england from holland in the time of elizabeth, and were then considered a great delicacy. history tells us that when the queen was released from her confinement in the tower, may , , she went to staining to perform her devotions in the church of allhallows, after which she dined at a neighboring inn upon a meal of which the principal dish was boiled peas. a dinner of the same kind, commemorative of the event, was for a long time given annually at the same tavern. peas, when young, are tender and sweet, containing a considerable quantity of sugar. the nitrogenous matter entering into their composition, although less in quantity when unripe, is much more easily digested than when the seeds are mature. when quite ripe, like other leguminous seeds, they require long cooking. when very old, no amount of boiling will soften them. when green, peas are usually cooked and served as a vegetable; in their dried state, they are put to almost every variety of use in the different countries where they are cultivated. in the southeast of scotland, a favorite food is made of ground peas prepared in thick cakes and called peas-bainocks. in india and southern europe, a variety of the pea is eaten parched or lightly roasted, or made into cakes, puddings, and sweetmeats. in germany, in combination with other ingredients, peas are compounded into sausages, which, during the franco-prussian war, served as rations for the soldiers. dried peas for culinary use are obtainable in two forms; the split peas, which have had the tough envelope of the seed removed, and the green or scotch peas. the time required for cooking will vary from five to eight hours, depending upon the age of the seed and the length of time it has been soaked previous to cooking. _recipes._ stewed split peas.--carefully examine and wash the peas, rejecting any imperfect or worm-eaten ones. put into cold water and let them come to a boil; then place the stewpan back on the range and simmer gently until tender, but not mushy. season with salt and a little cream if desired. peas puree.--soak a quart of scotch peas in cold water over night. in the morning, drain and put them to cook in boiling water. cook slowly until perfectly tender, allowing them to simmer very gently toward the last until they become as dry as possible. put through a colander to render them homogeneous and remove the skins. many of the skins will be loosened and rise to the top during the cooking, and it is well to remove these with a spoon so as to make the process of rubbing through the colander less laborious. season with salt if desired, and a cup of thin cream. serve hot. mashed peas.--soak and cook a quart of peas as for peas _puree_ when well done, if the scotch peas, rub through a colander to remove the skins. if the split peas are used, mash perfectly smooth with a potato masher. season with a teaspoonful of salt and a half cup of sweet cream, if desired. beat well together, turn into an earthen or granite-ware pudding dish, smooth the top, and bake in a moderate oven until dry and mealy throughout, and nicely browned on top. serve hot like mashed potato, or with a tomato sauce prepared as follows: heat a pint of strained, stewed tomato, season lightly with salt, and when boiling, thicken with a tablespoonful of flour rubbed smooth in a little cold water. peas cakes.--cut cold mashed peas in slices half an inch in thickness, brush lightly with cream, place on perforated tins, and brown in the oven. if the peas crumble too much to slice, form them into small cakes with a spoon or knife, and brown as directed. serve hot with or without a tomato sauce. a celery sauce prepared as directed in the chapter on sauces, is also excellent. dried green peas.--gather peas while young and tender and carefully dry them. when needed for use, rinse well, and put to cook in cold water. let them simmer until tender. season with cream the same as fresh green peas. beans. description.--some variety of the bean family has been cultivated and used for culinary purposes from time immemorial. it is frequently mentioned in scripture; king david considered it worthy of a place in his dietary, and the prophet ezekiel was instructed to mix it with the various grains and seeds of which he made his bread. among some ancient nations the bean was regarded as a type of death, and the priests of jupiter were forbidden to eat it, touch it, or even pronounce its name. the believer in the doctrine of transmigration of souls carefully avoided this article of food, in the fear of submitting beloved friends to the ordeal of mastication. at the present day there is scarcely a country in hot or temperate climates where the bean is not cultivated and universally appreciated, both as a green vegetable and when mature and dried. the time required to digest boiled beans is two and one half hours, and upwards. in their immature state, beans are prepared and cooked like other green vegetables. dry beans may be either boiled, stewed, or baked, but whatever the method employed, it must be very slow and prolonged. beans to be baked should first be parboiled until tender. we mention this as a precautionary measure lest some amateur cook, misled by the term "bake," should repeat the experiment of the little english maid whom we employed as cook while living in london, a few years ago. in ordering our dinner, we had quite overlooked the fact that baked beans are almost wholly an american dish, and failed to give any suggestions as to the best manner of preparing it. left to her own resources, the poor girl did the best she knew how, but her face was full of perplexity as she placed the beans upon the table at dinner, with, "well, ma'am, here are the beans, but i don't see how you are going to eat them." nor did we, for she had actually baked the dry beans, and they lay there in the dish, as brown as roasted coffee berries, and as hard as bullets. beans to be boiled or stewed do not need parboiling, although many cooks prefer to parboil them, to lessen the strong flavor which to some persons is quite objectionable. from one to eight hours are required to cook beans, varying with the age and variety of the seed, whether it has been soaked, and the rapidity of the cooking process. _recipes._ baked beans.--pick over a quart of best white beans and soak in cold water over night. put them to cook in fresh water, and simmer gently till they are tender, but not broken. let them be quite juicy when taken from the kettle. season with salt and a teaspoonful of molasses. put them in a deep crock in a slow oven. let them bake two or three hours, or until they assume a reddish brown tinge, adding boiling water occasionally to prevent their becoming dry. turn, into a shallow dish, and brown nicely before sending to the table. boiled beans.--pick over some fresh, dry beans carefully, and wash thoroughly. put into boiling water and cook gently and slowly until tender, but not broken. they should be moderately juicy when done. serve with lemon juice, or season with salt and a little cream as preferred. the colored varieties, which are usually quite strong in flavor, are made less so by parboiling for fifteen or twenty minutes and then pouring the water off, adding more of boiling temperature, and cooking slowly until tender. beans boiled in a bag.--soak a pint of white beans over night. when ready to cook, put them into a clean bag, tie up tightly, as the beans have already swelled, and if given space to move about with the boiling of the water will become broken and mushy. boil three or four hours. serve hot. scalloped beans.--soak a pint of white beans over night in cold water. when ready to cook, put into an earthen baking dish, cover well with new milk, and bake in a slow oven for eight or nine hours; refilling the dish with milk as it boils away, and taking care that the beans do not at any time get dry enough to brown over the top till they are tender. when nearly done, add salt to taste, and a half cup of cream. they may be allowed to bake till the milk is quite absorbed, and the beans dry, or may be served when rich with juice, according to taste. the beans may be parboiled in water for a half hour before beginning to bake, and the length of time thereby lessened. they should be well drained before adding the milk, however. stewed beans.--soak a quart of white beans in water over night. in the morning drain, turn hot water over them an inch deep or more, cover, and place on the range where they will only just simmer, adding boiling water if needed. when nearly tender, add salt to taste, a tablespoonful of sugar if desired, and half a cup of good sweet cream. cook slowly an hour or more longer, but let them be full of juice when taken up, never cooked down dry and mealy. mashed beans.--soak over night in cold water, a quart of nice white beans. when ready to cook, drain, put into boiling water, and boil till perfectly tender, and the water nearly evaporated. take up, rub through a colander to remove the skins, season with salt and a half cup of cream, put in a shallow pudding dish, smooth the top with a spoon, and brown in the oven. stewed lima beans.--put the beans into boiling water, and cook till tender, but not till they fall to pieces. fresh beans should cook an hour or more, and dry ones require from two to three hours unless previously soaked. they are much better to simmer slowly than to boil hard. they should be cooked nearly dry. season with salt, and a cup of thin cream, to each pint of beans. simmer for a few minutes after the cream is turned in. should it happen that the beans become tender before the water is sufficiently evaporated, do not drain off the water, but add a little thicker cream, and thicken the whole with a little flour. a little flour stirred in with the cream, even when the water is nearly evaporated may be preferred by some. succotash.--boil one part lima beans and two parts sweet corn separately until both are nearly tender. put them together, and simmer gently till done. season with salt and sweet cream. fresh corn and beans may be combined in the same proportions, but as the beans will be likely to require the most time for cooking, they should be put to boil first, and the corn added when the beans are about half done, unless it is exceptionally hard, in which case it must be added sooner. pulp succotash.--score the kernels of some fresh green corn with a sharp knife blade, then with the back of a knife scrape out all the pulp, leaving the hulls on the cob. boil the pulp in milk ten or fifteen minutes, or until well done. cook some fresh shelled beans until tender, and rub them through a colander. put together an equal quantity of the beans thus prepared and the cooked corn pulp, season with salt and sweet cream, boil together for a few minutes, and serve. kornlet and dried lima beans may be made into succotash in a similar manner. _lentils._ description.--several varieties of the lentil are cultivated for food, but all are nearly alike in composition and nutritive value. they have long been esteemed as an article of diet. that they were in ordinary use among the hebrews is shown by the frequent mention of them in scripture. it is thought that the red pottage of esau was made from the red variety of this legume. the ancient egyptians believed that a diet of lentils would tend to make their children good tempered, cheerful, and wise, and for this reason constituted it their principal food. a gravy made of lentils is largely used with their rice by the natives of india, at the present day. the meal which lentils yield is of great richness, and generally contains more casein than either beans or peas. the skin, however, is tough and indigestible, and being much smaller than peas, when served without rejecting the skins, they appear to be almost wholly of tough, fibrous material; hence they are of little value except for soups, _purees_, toasts, and other such dishes as require the rejection of the skin. lentils have a stronger flavor than any of the other legumes, and their taste is not so generally liked until one has become accustomed to it. lentils are prepared and cooked in the same manner as dried peas, though they require somewhat less time for cooking. the large dark variety is better soaked for a time previous to cooking, or parboiled for a half hour and then put into new water, to make them less strong in flavor and less dark in color. _recipes._ lentil puree.--cook the lentils and rub through a colander as for peas _puree_. season, and serve in the same manner. lentils mashed with beans.--lentils may be cooked and prepared in the same manner as directed for mashed peas, but they are less strong in flavor if about one third to one half cooked white beans are used with them. lentil gravy with rice.--rub a cupful of cooked lentils through a colander to remove the skins, add one cup of rich milk, part cream if it can be afforded, and salt if desired. heat to boiling, and thicken with a teaspoonful of flour rubbed smooth in a little cold milk. serve hot on nicely steamed or boiled rice, or with well cooked macaroni. table topics. the men who kept alive the flame of learning and piety in the middle ages were mainly vegetarians.--_sir william axon._ according to xenophon, cyrus, king of persia, was brought up on a diet of water, bread, and cresses, till his fifteenth year, when honey and raisins were added; and the family names of fabii and lentuli were derived from their customary diet. thomson, in his poem, "the seasons," written one hundred and sixty years ago, pays the following tribute to a diet composed of seeds and vegetable products:--#/ "with such a liberal hand has nature flung these seeds abroad, blown them about in winds-- ... but who their virtues can declare? who pierce, with vision pure, into those secret stores of health and life and joy--the food of man, while yet he lived in innocence and told a length of golden years, unfleshed in blood? a stranger to the savage arts of life-- death, rapine, carnage, surfeit, and disease-- the _lord_, and not the _tyrant_ of the world." most assuredly i do believe that body and mind are much influenced by the kind of food habitually depended upon. i can never stray among the village people of our windy capes without now and then coming upon a human being who looks as if he had been split, salted, and dried, like the salt fish which has built up his arid organism. if the body is modified by the food which nourishes it, the mind and character very certainly will be modified by it also. we know enough of their close connection with each other to be sure of what without any statistical observation to prove it.--_oliver wendell holmes._ the thoughts and feelings which the food we partake of provokes, are not remarked in common life, but they, nevertheless, have their significance. a man who daily sees cows and calves slaughtered, or who kills them himself, hogs "stuck," hens "plucked," etc., cannot possibly retain any true feeling for the sufferings of his own species....doubtless, the majority of flesh-eaters do not reflect upon the manner in which this food comes to them, but this thoughtlessness, far from being a virtue, is the parent of many vices....how very different are the thoughts and sentiments produced by the non-flesh diet!--_gustav von struve._ that the popular idea that beef is necessary for strength is not a correct one, is well illustrated by xenophon's description of the outfit of a spartan soldier, whose dietary consisted of the very plainest and simplest vegetable fare. the complete accoutrements of the spartan soldier, in what we would call heavy marching order, weighed seventy-five pounds, exclusive of the camp, mining, and bridge-building tools and the rations of bread and dried fruit which were issued in weekly installments, and increased the burden of the infantry soldier to ninety, ninety-five, or even to a full hundred pounds. this load was often carried at the rate of four miles an hour for twelve hours _per diem_, day after day, and only when in the burning deserts of southern syria did the commander of the grecian auxiliaries think prudent to shorten the usual length of the day's march. diet of trainers.--the following are a few of the restrictions and rules laid down by experienced trainers:-- little salt. no course vegetables. no pork or veal. two meals a day; breakfast at eight and dinner at two. no fat meat is allowed, no butter or cheese, pies or pastry. vegetables vegetables used for culinary purposes comprise roots and tubers, as potatoes, turnips, etc.; shoots and stems, as asparagus and sea-kale; leaves and inflorescence, as spinach and cabbage; immature seeds, grains, and seed receptacles, as green peas, corn, and string-beans; and a few of the fruity products, as the tomato and the squash. of these the tubers rank the highest in nutritive value. vegetables are by no means the most nutritious diet, as water enters largely into their composition; but food to supply perfectly the needs of the vital economy, must contain water and indigestible as well as nutritive elements. thus they are dietetically of great value, since they furnish a large quantity of organic fluids. vegetables are rich in mineral elements, and are also of service in giving bulk to food. an exclusive diet of vegetables, however, would give too great bulk, and at the same time fail to supply the proper amount of food elements. to furnish the requisite amount of nitrogenous material for one day, if potatoes alone were depended upon as food, a person would need to consume about nine pounds; of turnips, sixteen pounds; of parsnips, eighteen pounds; of cabbage, twenty-two pounds. hence it is wise to use them in combination with other articles of diet--grains, whole-wheat bread, etc.--that supplement the qualities lacking in the vegetables. to select vegetables.--all roots and tubers should be plump, free from decay, bruises, and disease, and with fresh, unshriveled skins. they are good from the time of maturing until they begin to germinate. sprouted vegetables are unfit for food. potato sprouts contain a poison allied to belladonna. all vegetables beginning to decay are unfit for food. green vegetables to be wholesome should be freshly gathered, crisp, and juicy; those which have lain long in the market are very questionable food. in paris, a law forbids a market-man to offer for sale any green vegetable kept more than one day. the use of stale vegetables is known to have been the cause of serious illness. keeping vegetables.--if necessary to keep green vegetables for any length of time, do not put them in water, as that will dissolve and destroy some of their juices; but lay them in a cool, dark place,--on a stone floor is best,--and do not remove their outer leaves until needed. they should be cooked the day they are gathered, if possible. the best way to freshen those with the stems when withered is to cut off a bit of the stem or stem-end, and set only the cut part in water. the vegetables will then absorb enough water to replace what has been lost by evaporation. peas and beans should not be shelled until wanted. if, however, they are not used as soon as shelled, cover them with pods and put in a cool place. winter vegetables can be best kept wholesome by storing in a cool, dry place of even temperature, and where neither warmth, moisture, nor light is present to induce decay or germination. they should be well sorted, the bruised or decayed, rejected, and the rest put into clean bins or boxes; and should be dry and clean when stored. vegetables soon absorb bad flavors if left near anything odorous or decomposing, and are thus rendered unwholesome. they should be looked over often, and decayed ones removed. vegetables, to be kept fit for food, should on no account be stored in a cellar with barrels of fermenting pickle brine, soft soap, heaps of decomposing rubbish, and other similar things frequently found in the dark, damp vegetable cellars of modern houses. preparation and cooking.--most vegetables need thorough washing before cooking. roots and tubers should be well cleaned before paring. a vegetable brush or a small whisk broom is especially serviceable for this purpose. if necessary to wash shelled beans and peas, it can best be accomplished by putting them in a colander and dipping in and out of large pans of water until clean. spinach, lettuce, and other leaves may be cleaned the same way. vegetables admit of much variety in preparation for the table, and are commonly held to require the least culinary skill of any article of diet. this is a mistake. though the usual processes employed to make vegetables palatable are simple, yet many cooks, from carelessness or lack of knowledge of their nature and composition, convert some of the most nutritious vegetables into dishes almost worthless as food or almost impossible of digestion. it requires no little care and skill to cook vegetables so that they will neither be underdone nor overdone, and so that they will retain their natural flavors. a general rule, applicable to all vegetables to be boiled or stewed, is to cook them in as little water as may be without burning. the salts and nutrient juices are largely lost in the water; and if this needs to be drained off, much of the nutriment is apt to be wasted. many cooks throw away the true richness, while they serve the "husks" only. condiments and seasonings may cover insipid taste, but they cannot restore lost elements. vegetables contain so much water in their composition that it is not necessary to add large quantities for cooking, as in the case of the grains and legumes, which have lost nearly all their moisture in the ripening process. some vegetables are much better cooked without the addition of water. vegetables to be cooked by boiling should be put into boiling water; and since water loses its goodness by boiling, vegetables should be put in as soon as the boiling begins. the process of cooking should be continuous, and in general gentle heat is best. remember that when water is boiling, the temperature is not increased by violent bubbling. keep the cooking utensil closely covered. if water is added, let it also be boiling hot. vegetables not of uniform size should be so assorted that those of the same size may be cooked together, or large ones may be divided. green vegetables retain their color best if cook rapidly. soda is sometimes added to the water in which the vegetables are cooked, for the purpose of preserving their colors, but this practice is very harmful. vegetables should be cooked until they are perfectly tender but not overdone. many cooks spoil their vegetables by cooking them too long, while quite as many more serve them in an underdone state to preserve their form. either plan makes them less palatable, and likely to be indigestible. steaming or baking is preferable for most vegetables, because their finer flavors are more easily retained, and their food value suffers less diminution. particularly is this true of tubers. the time required for cooking depends much upon the age and freshness of the vegetables, as well as the method of cooking employed. wilted vegetables require a longer time for cooking than fresh ones. time required for cooking.--the following is the approximate length of time required for cooking some of the more commonly used vegetables:-- potatoes, baked, to minutes. potatoes, steamed, to minutes. potatoes, boiled (in jackets), to minutes after the water is fairly boiling. potatoes, pared, about minutes if of medium size; if very large, they will require from to minutes. green corn, young, from to minutes. peas, to minutes. asparagus, to minutes, young; to if old. tomatoes, to hours. string beans and shelled beans, to minutes or longer. beets, boiled, hour if young; old, to hours. beets, baked, to hours. carrots, to hours. parsnips, minutes, young; old, to hours. turnips, young, minutes; old, - / to hours. winter squash, hour. cabbage, young, hour; old, to hours. vegetable oysters, to hours. celery, to minutes. spinach, to minutes or more. cauliflower, to minutes. summer squash, to minutes. if vegetables after being cooked cannot be served at once, dish them up as soon as done, and place the dishes in a _bain marie_ or in pans of hot water, where they will keep of even temperature, but not boil. vegetables are never so good after standing, but they spoil less kept in this way than any other. the water in the pans should be of equal depth with the food in the dishes. stewed vegetables and others prepared with a sauce, may, when cold, be reheated in a similar manner. [illustration: bain marie.] if salt is to be used to season, one third of a teaspoonful for each pint of cooked vegetables is an ample quantity. the irish potato. description.--the potato, a plant of the order _solanaceae_, is supposed to be indigenous to south america. probably it was introduced into europe by the spaniards early in the sixteenth century, but cultivated only as a curiosity. to sir walter raleigh, however, is usually given the credit of its introduction as a food, he having imported it from virginia to ireland in , where its valuable nutritive qualities were first appreciated. the potato has so long constituted the staple article of diet in ireland, that it has come to be commonly, though incorrectly, known as the irish potato. the edible portion of the plant is the tuber, a thick, fleshy mass or enlarged portion of an underground stem, having upon its surface a number of little buds, or "eyes," each capable of independent growth. the tuber is made up of little cells filled with starch granules, surrounded and permeated with a watery fluid containing a small percentage of the albuminous or nitrogenous elements. in cooking, heat coagulates the albumen within and between the cells, while the starch granules absorb the watery portion, swell, and distend the cells. the cohesion between these is also destroyed, and they easily separate. when these changes are complete, the potato becomes a loose, farinaceous mass, or "mealy." when, however, the liquid portion is not wholly absorbed, and the cells are but imperfectly separated, the potato appears waxen, watery, or soggy. in a mealy state the potato is easily digested; but when waxy or water-soaked, it is exceedingly trying to the digestive powers. it is obvious, then, that the great _desideratum_ in cooking the potato, is to promote the expansion and separation of its cells; in other words, to render it mealy. young potatoes are always waxy, and consequently less wholesome than ripe ones. potatoes which have been frozen and allowed to thaw quickly are much sweeter and more watery, because in thawing the starch changes into sugar. frozen potatoes should be thawed in cold water and cooked at once, or kept frozen until ready for use. preparation and cooking.--always pare potatoes very thin. much of the most nutritious part of the tuber lies next its outer covering; so care should be taken to waste as little as possible. potatoes cooked with the skins on are undoubtedly better than those pared. the chief mineral element contained in the potato is potash, an important constituent of the blood. potash salts are freely soluble in water, and when the skin is removed, there is nothing to prevent these salts from escaping into the water in which the potato is boiled. if the potato is cooked in its "jacket," the skin, which does not in general burst open until the potato is nearly done, serves to keep this valuable element largely inside the potato while cooking. for the same reason it is better not to pare potatoes and put them in water to soak over night, as many cooks are in the habit of doing, to have them in readiness for cooking for breakfast. potatoes to be pared should be first washed and dried. it is a good plan to wash quite a quantity at one time, to be used as needed. after paring, drop at once into cold water and rinse them thoroughly. it is a careless habit to allow pared potatoes to fall among the skins, as in this way they become stained, and appear black and discolored after cooking. scrubbing with a vegetable brush is by far the best means for cleaning potatoes to be cooked with the skins on. when boiled in their skins, the waste, according to letheby, is about three per cent, while without them it is not less than fourteen per cent, or more than two ounces in every pound. potatoes boiled without skins should be cooked very gently. steaming, roasting, and baking are much better methods for cooking potatoes than boiling, for reasons already given. very old potatoes are best stewed or mashed. when withered or wilted, they are freshened by standing in cold water for an hour or so before cooking. if diseased or badly sprouted, potatoes are wholly unfit for food. _recipes._ boiled potatoes (in jackets).--choose potatoes of uniform size, free from specks. wash and scrub them well with a coarse cloth or brush; dig out all eyes and rinse in cold water; cook in just enough water to prevent burning, till easily pierced with a fork, not till they have burst the skin and fallen in pieces. drain thoroughly, take out the potatoes, and place them in the oven for five minutes, or place the kettle back on the range; remove the skins, and cover with a cloth to absorb all moisture, and let them steam three or four minutes. by either method they will be dry and mealy. in removing the skins, draw them off without cutting the potatoes. boiled potatoes (without skins).--pare very thin, and wash clean. if not of an equal size, cut the larger potatoes in two. cook in only sufficient water to prevent burning until a fork will easily pierce their center; drain thoroughly, place the kettle back on the range, cover with a cloth to absorb the moisture, and let them dry four or five minutes. shake the kettle several times while they are drying, to make them floury. steamed potatoes.--potatoes may be steamed either with or without the skin. only mature potatoes can be steamed. prepare as for boiling; place in a steamer, over boiling water, and steam until tender. if water is needed to replenish, let it always be boiling hot, and not allow the potatoes to stop steaming, or they will be watery. when done, uncover, remove the potatoes to the oven, and let them dry a few minutes. if peeled before steaming, shake the steamer occasionally, to make them floury. roasted potatoes.--potatoes are much more rich and mealy roasted than cooked in any other way. wash them very carefully, dry with a cloth, and wrap in tissue paper; bury in ashes not too hot, then cover with coals and roast until tender. the coals will need renewing occasionally, unless the roasting is done very close to the main fire. baked potatoes.--choose large, smooth potatoes as near the same size as possible; wash and scrub with a brush until perfectly clean; dry with a cloth, and bake in a moderately hot oven until a fork will easily pierce them, or until they yield to pressure between the fingers. they are better turned about occasionally. in a slow oven the skins become hardened and thickened, and much of the most nutritious portion is wasted. when done, press each one till it bursts slightly, as that will allow the steam to escape, and prevent the potatoes from becoming soggy. they should be served at once, in a folded napkin placed in a hot dish. cold baked potatoes may be warmed over by rebaking, if of good quality and not overdone the first time. stuffed potato.--prepare and bake large potatoes of equal size, as directed in the preceding recipe. when done, cut them evenly three fourths of an inch from the end, and scrape out the inside, taking care not to break the skins. season the potato with salt and a little thick sweet cream, being careful not to have it too moist, and beat thoroughly with a fork until light; refill the skins with the seasoned potato, fit the broken portions together, and reheat in the oven. when hot throughout, wrap the potatoes in squares of white tissue paper fringed at both ends. twist the ends of the paper lightly together above the fringe, and stand the potatoes in a vegetable dish with the cut end uppermost. when served, the potatoes are held in the hand, one end of the paper untwisted, the top of the potato removed, and the contents eaten with a fork or spoon. stuffed potatoes no. .--prepare large, smooth potatoes, bake until tender, and cut them in halves; scrape out the inside carefully, so as not to break the skins; mash smoothly, mix thoroughly with one third freshly prepared cottage cheese; season with nice sweet cream, and salt if desired. fill the shells with the mixture, place cut side uppermost, in a pudding dish, and brown in the oven. mashed potatoes.--peel and slice potatoes enough to make two quarts; put into boiling water and cook until perfectly tender, but not much broken; drain, add salt to taste; turn into a hot earthen dish, and set in the oven for a few moments to dry. break up the potatoes with a silver fork; add nearly a cup of cream, and beat hard at least five minutes till light and creamy; serve at once, or they will become heavy. if preferred, the potatoes may be rubbed through a hot sieve into a hot plate, or mashed with a potato beetle, but they are less light and flaky when mashed with a beetle. if cream for seasoning is not obtainable, a well-beaten egg makes a very good substitute. use in the proportion of one egg to about five potatoes. for mashed potatoes, if all utensils and ingredients are first heated, the result will be much better. new potatoes.--when potatoes are young and freshly gathered, the skins are easiest removed by taking each one in a coarse cloth and rubbing it; a little coarse salt used in the cloth will be found serviceable for this purpose. if almost ripe, scrape with a blunt knife, wash very clean, and rinse in cold water. boiling is the best method of cooking; new potatoes are not good steamed. use only sufficient water to cover, and boil till tender. drain thoroughly, cover closely with a clean cloth, and dry before serving. cracked potatoes.--prepare and boil new potatoes as in the preceding recipe, and when ready to serve, crack each by pressing lightly upon it with the back of a spoon, lay them in a hot dish, salt to taste, and pour over them a cup of hot thin cream or rich milk. creamed potatoes.--take rather small, new potatoes and wash well; rub off all the skins; cut in halves, or if quite large, quarter them. put a pint of divided potatoes into a broad-bottomed, shallow saucepan; pour over them a cup of thin sweet cream, add salt if desired; heat just to the boiling point, then allow them to simmer gently till perfectly tender, tossing them occasionally in the stewpan to prevent their burning on the bottom. serve hot. scalloped potatoes.--pare the potatoes and slice thin; put them in layers in an earthen pudding dish, dredge each layer lightly with flour, and salt, and pour over all enough good, rich milk to cover well. cover, and bake rather slowly till tender, removing the cover just long enough before the potatoes are done, to brown nicely. if preferred, a little less milk may be used, and a cup of thin cream added when the potatoes are nearly done. stewed potato.--pare the potatoes and slice rather thin. put into boiling water, and cook until nearly tender, but not broken. have some rich milk boiling in the inner dish of a double boiler, add to it a little salt, then stir in for each pint of milk a heaping teaspoonful of corn starch or rice flour, rubbed smooth in a little cold milk. stir until it thickens. drain the potatoes, turn them into the hot sauce, put the dish in the outer boiler, and cook for a half hour or longer. cold boiled potatoes may be sliced and used in the same way. cold baked potatoes sliced and stewed thus for an hour or more, make a particularly appetizing dish. potatoes stewed with celery.--pare and slice the potatoes, and put them into a stewpan with two or three tablespoonfuls of minced celery. use only the white part of the celery and mince it finely. cover the whole with milk sufficient to cook and prevent burning, and stew until tender. season with cream and salt. potato snowballs.--cut largo potatoes into quarters; if small, leave them undivided; boil in just enough water to cover. when tender, drain and dry in the usual way. take up two or three pieces at a time in a strong, clean cloth, and press them compactly together in the shape of balls. serve in a folded napkin on a hot dish. potato cakes.--make nicely seasoned, cold mashed potato into small round cakes about one half an inch thick. put them on a baking tin, brush them over with sweet cream, and bake in a hot oven till golden brown. potato cakes with egg.--bake nice potatoes till perfectly tender; peel, mash thoroughly, and to each pint allow the yolks of two eggs which have been boiled until mealy, then rubbed perfectly smooth through a fine wire sieve, and one half cup of rich milk. add salt to taste, mix all well together, form the potato into small cakes, place them on oiled tins, and brown ten or fifteen minutes in the oven. potato puff.--mix a pint of mashed potato (cold is just as good if free from lumps) with a half cup of cream and the well-beaten yolk of an egg; salt to taste and beat till smooth; lastly, stir in the white of the egg beaten to a stiff froth. pile up in a rocky form on a bright tin dish, and bake in a quick oven until heated throughout and lightly browned. serve at once. browned potatoes.--slice cold potatoes evenly, place them on an oiled tin, and brown in a very quick oven; or slice lengthwise and lay on a wire broiler or bread-toaster, and brown over hot coals. sprinkle with a little salt if desired, and serve hot with sweet cream as dressing. ornamental potatoes.--no vegetable can be made palatable in so many ways as the potato, and few can be arranged in such pretty shapes. mashed potatoes made moist with cream, can easily be made into cones, pyramids, or mounds. cold mashed potatoes may be cut into many fancy shapes with a cookie-cutter, wet with a little cold water, and browned in the oven. mounds of potatoes are very pretty smoothed and strewn with well-cooked vermicelli broken into small bits, and then lightly browned in the oven. scoring the top of a dish of mashed potato deeply in triangles, stars, and crosses, with the back of a carving knife, and then browning lightly, gives a very pretty effect. broiled potato.--mashed potatoes, if packed firmly while warm into a sheet-iron bread tin which has been dipped in cold water, may be cut into slices when cold, brushed with cream, and browned on a broiler over hot coals. warmed-over potatoes.--cut cold boiled potatoes into very thin slices; heat a little cream to boiling in a saucepan; add the potato, season lightly with salt if desired, and cook until the cream is absorbed, stirring occasionally so as to prevent scorching or breaking the slices. vegetable hash.--with one quart finely sliced potato, chop one carrot, one red beet, one white turnip, all boiled, also one or two stalks of celery. put all together in a stewpan, cover closely, and set in the oven; when hot, pour over them a cup of boiling cream, stir well together, and serve hot. the sweet potato. description.--the sweet potato is a native of the malayan archipelago, where it formerly grew wild; thence it was taken to spain, and from spain to england and other parts of the globe. it was largely used in europe as a delicacy on the tables of the rich before the introduction of the common potato, which has now taken its place and likewise its name. the sweet potato is the article referred as potato by shakespeare and other english writers, previous to the middle of the seventeenth century. preparation and cooking.--what has been said in reference to the common potato, is generally applicable to the sweet potato; it may be prepared and cooked in nearly all the ways of the irish potato. in selecting sweet potatoes, choose firm, plump roots, free from any sprouts; if sprouted they will have a poor flavor, and are likely to be watery. the sweet potato is best cooked with the skin on; but all discolored portions and the dry portion at each end, together with all branchlets, should be carefully removed, and the potato well washed, and if to be baked or roasted, well dried with a cloth before placing in the oven. the average time required for boiling is about fifty minutes; baking, one hour; steaming, about one hour; roasting, one and one half hours. _recipes._ baked sweet potatoes.--select those of uniform size, wash clean, cutting out any imperfect spots, wipe dry, put into moderately hot oven, and bake about one hour, or until the largest will yield to gentle pressure between the fingers. serve at once without peeling. small potatoes are best steamed, since if baked, the skins will take up nearly the whole potato. baked sweet potato no. .--select potatoes of medium size, wash and trim but do not pare, and put on the upper grate of the oven. for a peek of potatoes, put in the lower part of the oven in a large shallow pan a half pint of hot water. the water may be turned directly upon the oven bottom if preferred. bake slowly, turning once when half done. serve in their skins, or peel, slice, and return to the oven until nicely browned. boiled sweet potatoes.--choose potatoes of equal size; do not pare, but after cleaning them well and removing any imperfect spots, put into cold water and boll until they can be easily pierced with a fork; drain thoroughly, and lay them on the top grate in the oven to dry for five or ten minutes. peel as soon as dry, and send at once to the table, in a hot dish covered with a folded napkin. sweet potatoes are much better baked than boiled. steamed sweet potatoes.--wash the potatoes well, cut out any discolored portions, and steam over a kettle of boiling water until they can be easily pierced with a fork, not allowing the water in the pot to cease boiling for a moment. steam only sufficient to cook them, else they will be watery. browned sweet potatoes.--slice cold, cooked sweet potatoes evenly, place on slightly oiled tins in a hot oven, and brown. mashed sweet potatoes.--either bake or steam nice sweet potatoes, and when tender, peel, mash them well, and season with cream and salt to taste. they may be served at once, or made into patties and browned in the oven. potato hash.--take equal parts of cold irish and sweet potatoes; chop fine and mix thoroughly; season with salt if desired, and add sufficient thin cream to moisten well. turn into a stewpan, and heat gently until boiling, tossing continually, that all parts become heated alike, and serve at once. roasted sweet potatoes.--wash clean and wipe dry, potatoes of uniform size, wrap with tissue paper, cover with hot ashes, and then with coals from a hardwood fire; unless near the main fire, the coals will need renewing a few times. this will require a longer time than by any other method, but they are much nicer. the slow, continuous heat promotes their mealiness. when tender, brush the ashes off with a broom, and wipe with a dry cloth. send to the table in their jackets. to dry sweet potatoes.--carefully clean and drop them into boiling water. let them remain until the skins can be easily slipped off; then cut into slices and spread on racks to dry. to prepare for cooking, soak over night, and boil the next day. turnips. description.--the turnip belongs to the order _cruciferæ_, signifying "cross flowers," so called because their four petals are arranged in the form of a cross. it is a native of europe and the temperate portions of asia, growing wild in borders of fields and waste places. the ancient roman gastronomists considered the turnip, when prepared in the following manner, a dish fit for epicures: "after boiling, extract the water from them, and season with cummin, rue or benzoin, pounded in a mortar; afterward add honey, vinegar, gravy, and boiled grapes. allow the whole to simmer, and serve." under cultivation, the turnip forms an agreeable culinary esculent; but on account of the large proportion of water entering into its composition, its nutritive value is exceedingly low. the swedish, or rutabaga, variety is rather more nutritive than the white, but its stronger flavor renders it less palatable. unlike the potato, the turnip contains no starch, but instead, a gelatinous substance called pectose, which during the boiling process is changed into a vegetable jelly called pectine. the white lining just inside the skin is usually bitter; hence the tuber should be peeled sufficiently deep to remove it. when well cooked, turnips are quite easily digested. preparation and cooking.--turnips are good for culinary purposes only from the time of their ripening till they begin to sprout. the process of germination changes their proximate elements, and renders them less fit for food. select turnips which are plump and free from disease. a turnip that is wilted, or that appears spongy, pithy, or cork-like when cut, is not fit for food. prepare turnips for cooking by thoroughly washing and scraping, if young and tender, or by paring if more mature. if small, they may be cooked whole; if large, they should be cut across the grain into slices a half inch in thickness. if cooked whole, care must be taken to select those of uniform size; and if sliced, the slices must be of equal thickness. _recipes._ boiled turnips.--turnips, like other vegetables, should be boiled in as small an amount of water as possible. great care must be taken, however, that the kettle does not get dry, as scorched turnip is spoiled. an excellent precaution, in order to keep them from scorching in case the water becomes low, is to place an inverted saucer or sauce-dish in the bottom of the kettle before putting in the turnips. put into boiling water, cook rapidly until sufficiently tender to pierce easily with a fork; too much cooking discolors and renders them strong in flavor. boiled turnips should be drained very thoroughly, and all water pressed out before preparing for the table. the age, size, and variety of the turnip will greatly vary the time necessary for its cooking. the safest rule is to allow plenty of time, and test with a fork. young turnips will cook in about forty-five minutes; old turnips, sliced, require from one and a quarter to two hours. if whole or cut in halves, they require a proportionate length of time. white turnips require much, less cooking than yellow ones. baked turnips.--select turnips of uniform size; wash and wipe, but do not pare; place on the top grate of a moderately hot oven; bake two or more hours or until perfectly tender; peel and serve at once, either mashed or with cream sauce. turnips are much sweeter baked than when cooked in any other way. creamed turnips.--pare, but do not cut, young sweet white turnips; boil till tender in a small quantity of water; drain and dry well. cook a tablespoonful of flour in a pint of rich milk or part cream; arrange the turnips in a baking dish, pour the sauce over them, add salt if desired, sprinkle the top with grated bread crumbs, and brown in a quick oven. chopped turnips.--chop well-boiled white turnips very fine, add salt to taste and sufficient lemon juice to moisten. turn into a saucepan and heat till hot, gently lifting and stirring constantly. cold boiled turnip may be used advantageously in this way. mashed turnips.--wash the turnips, pare, and drop into boiling water. cook until perfectly tender; turn into a colander and press out the water with a plate or large spoon; mash until free from lumps, season with a little sweet cream, and salt if desired. if the turnips are especially watery, one or two hot, mealy potatoes mashed with them will be an improvement. scalloped turnips.--prepare and boil whole white turnips until nearly tender; cut into thin slices, lay in an earthen pudding dish, pour over them a white sauce sufficient to cover, made by cooking a tablespoonful of flour in a pint of milk, part cream if preferred, until thickened. season with salt, sprinkle the top lightly with grated bread crumbs, and bake in a quick oven until a rich brown. place the baking dish on a clean plate, and serve. rich milk or cream may be used instead of white sauce, if preferred. steamed turnips.--select turnips of uniform size, wash, pare, and steam rapidly till they can be easily pierced with a fork; mash, or serve with lemon juice or cream sauce, as desired. stewed turnips.--prepare and slice some young, fresh white turnips, boil or steam about twenty minutes, drain thoroughly, turn into a saucepan with a cup of new milk for each quart of turnips; simmer gently until tender, season with salt if desired, and serve. turnips in juice.--wash young white turnips, peel, and boil whole in sufficient water to keep them from burning. cover closely and cook gently until tender, by which time the water in the kettle should be reduced to the consistency of syrup. serve at once. turnips with cream sauce.--wash and pare the turnips, cut them into half-inch dice, and cook in boiling water until tender. meanwhile prepare a cream sauce as directed for scalloped turnips, using thin cream in place of milk. drain the turnips, pour the cream sauce over them, let them boil up once, and serve. parsnips. description.--the common garden parsnip is derived by cultivation from the wild parsnip, indigenous to many parts of europe and the north of asia, and cultivated since roman times. it is not only used for culinary purposes, but a wine is made from it. in the north of ireland a table beer is brewed from its fermented product and hops. the percentage of nutritive elements contained in the parsnip is very small; so small, indeed, that one pound of parsnips affords hardly one fifth of an ounce of nitrogenous or muscle-forming material. the time required for its digestion, varies from two and one half to three and one half hours. preparation and cooking.--wash and trim off any rough portions: scrape well with a knife to remove the skins, and drop at once into cold water to prevent discoloration. if the parsnips are smooth-skinned, fresh, and too small to need dividing, they need only be washed thoroughly before cooking, as the skins can be easily removed by rubbing with a clean towel. reject those that are wilted, pithy, coarse, or stringy. large parsnips should be divided, for if cooked whole, the outside is likely to become soft before the center is tender. they may be either split lengthwise or sliced. parsnips may be boiled, baked, or steamed; but like all other vegetables containing a large percentage of water, are preferable steamed or baked. the time required for cooking young parsnips, is about forty-five minutes; when old, they require from one to two hours. _recipes._ baked parsnips.--wash, thoroughly, but do not scrape the roots; bake the same as potatoes. when tender, remove the skins, slice, and serve with cream or an egg sauce prepared as directed for parsnips with egg sauce. they are also very nice mashed and seasoned with cream. baked and steamed parsnips are far sweeter than boiled ones. baked parsnips no. .--wash, scrape, and divide; drop into boiling water, a little more than sufficient to cook them, and boil gently till thoroughly tender. there should remain about one half pint of the liquor when the parsnips are done. arrange on an earthen plate or shallow pudding dish, not more than one layer deep; cover with the juice, and bake, basting frequently until the juice is all absorbed, and the parsnips delicately browned. serve at once. boiled parsnips.--clean, scrape, drop into a small quantity of boiling water, and cook until they can be easily pierced, with a fork. drain thoroughly, cut the parsnips in slices, and mash or serve with a white sauce, to which a little lemon juice may be added if desired. browned parsnips.--slice cold parsnips into rather thick pieces, and brown as directed for browned potatoes. creamed parsnips.--bake or steam the parsnips until tender; slice, add salt if desired, and a cup of thin sweet cream. let them stew slowly until nearly dry, or if preferred, just boil up once and serve. mashed parsnips.--wash and scrape, dropping at once into cold water to prevent discoloration. slice thinly and steam, or bake whole until perfectly tender. when done, mash until free from lumps, removing all hard or stringy portions; add salt to taste and a few spoonfuls of thick sweet cream, and serve. parsnips with cream sauce.--bake as previously directed. when tender, slice, cut into cubes, and pour over them a cream sauce prepared as for turnips with cream sauce. boil up together once, and serve. parsnips with egg sauce.--scrape, wash, and slice thinly, enough parsnips to make three pints; steam, bake, or boil them until very tender. if boiled, turn into a colander and drain well. have ready an egg sauce, for preparing which heat a pint of rich milk or very thin cream to boiling, stir into it a level tablespoonful of flour rubbed smooth with a little milk. let this boil a few minutes, stirring constantly until the flour is well cooked and the sauce thickened; then add slowly the well-beaten yolk of one egg, stirring rapidly so that it shall be well mingled with the whole; add salt to taste; let it boil up once, pour over the parsnips, and serve. the sauce should be of the consistency of thick cream. parsnips with potatoes.--wash, scrape, and slice enough parsnips to make two and a half quarts. pare and slice enough potatoes to make one pint. cook together in a small quantity of water. when tender, mash smoothly, add salt, the yolks of two eggs well beaten, and a cup of rich milk. beat well together, put into an earthen or china dish, and brown lightly in the oven. stewed parsnips.--prepare and boil for a half hour; drain, cover with rich milk, add salt if desired, and stew gently till tender. stewed parsnips with celery.--prepare and steam or boil some nice ones until about half done. if boiled, drain thoroughly; add salt if desired, and a tablespoonful of minced celery. turn rich boiling milk over them, cover, and stew fifteen or twenty minutes, or till perfectly tender. carrots. description.--the garden carrot is a cultivated variety of a plant belonging to the _umbettiferæ_, and grows wild in many portions of europe. the root has long been used for food. by the ancient greeks and romans it was much esteemed as a salad. the carrot is said to have been introduced into england by flemish refugees during the reigns of elizabeth and james i. its feathery leaves were used by the ladies as an adornment for their headdresses, in place of plumes. carrots contain sugar enough for making a syrup from them; they also yield by fermentation and distillation a spirituous liquor. in germany they are sometimes cut into small pieces, and roasted as a substitute for coffee. starch does not enter into the composition of carrots, but a small portion of pectose is found instead. carrots contain more water than parsnips, and both much cellulose and little nutritive material. carrots when well cooked form a wholesome food, but one not adapted to weak stomachs, as they are rather hard to digest and tend to flatulence. preparation and cooking.--the suggestions given for the preparation of parsnips are also applicable to carrots; and they may be boiled, steamed, or browned in the same manner. from one to two hours time will be required, according to age, size, variety, and method of cooking. _recipes._ boiled carrots.--clean, scrape, drop into boiling water, and cook till tender; drain thoroughly, slice, and serve with a cream sauce. varieties with strong flavor are better parboiled for fifteen or twenty minutes, and put into fresh boiling water to finish. carrots with egg sauce.--wash and scrape well; slice and throw into boiling water, or else steam. when tender, drain thoroughly, and pour over them a sauce prepared the same as for parsnips (page ), with the addition of a tablespoonful of sugar. let them boil up once, and serve. stewed carrots.--prepare young and tender carrots, drop into boiling water, and cook for fifteen or twenty minutes. drain, slice, and put into a stewpan with rich milk or cream nearly to cover; simmer gently until tender; season with salt and a little chopped parsley. beets. description.--the beet is a native of the coasts of the mediterranean, and is said to owe its botanical name, _beta_, to a fancied resemblance to the greek letter b. two varieties are in common use as food, the white and the red beet; while a sub-variety, the sugar beet, is largely cultivated in france, in connection with the beet-sugar industry in that country. the same industry has recently been introduced into this country. it is grown extensively in germany and russia, for the same pose, and is also used there in the manufacture of alcohol. the beet root is characterized by its unusual amount of sugar. it is considered more nutritive than any other esculent tuber except the potato, but the time required for its digestion exceeds that of most vegetables, being three and three fourths hours. preparation and cooking.--beets, like other tubers, should be fresh, unshriveled, and healthy. wash carefully, scrubbing with a soft brush to remove all particles of dirt; but avoid scraping, cutting, or breaking, lest the sweet juices escape. in handling for storage, be careful not to bruise or break the skins; and in purchasing from the market, select only such as are perfect. beets may be boiled, baked, or steamed. in boiling, if the skin is cut or broken, the juice will escape in the water, and the flavor will be injured; for this reason, beets should not be punctured with a fork to find if done. when tender, the thickest part will yield readily to pressure of the fingers. beets should be boiled in just as little water as possible, and they will be much better if it has all evaporated by the time they are cooked. young beets will boil in one hour, while old beets require from three to five hours; if tough, wilted, and stringy, they cannot be boiled tender. baked beets require from three to six hours. _recipes._ baked beets.--beets are far better baked than boiled, though it takes a longer time to cook properly. french cooks bake them slowly six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. wipe dry after washing, and bake slowly. they are very nice served with a sauce made of equal quantities of lemon juice and whipped cream, with a little salt. baked beets no. .--wash young and tender beets, and place in an earthen baking dish with a very little water; as it evaporates, add more, which must be of boiling temperature. set into a moderate oven, and according to size of the beets, bake slowly from two to three hours. when tender, remove the skins and dress with lemon juice or cream sauce. beets and potatoes.--boil newly matured potatoes and young beets separately till tender; then peel and slice. put thorn in alternate layers in a vegetable dish, with salt to taste, and enough sweet cream nearly to cover. brown in the oven, and serve at once. beet hash.--chop quite finely an equal quantity of cold boiled or baked beets and boiled or baked potatoes. put into a shallow saucepan, add salt and sufficient hot cream to moisten. toss frequently, and cook until well heated throughout. serve hot. beet greens.--take young, tender beets, clean thoroughly without separating the tops and roots. examine the leaves carefully, and pick off inferior ones. put into boiling water, and cook for nearly an hour. drain, press out all water, and chop quite fine. serve with a dressing of lemon juice or cream, as preferred. beet salad, or chopped beets.--cold boiled or baked beets, chopped quite fine, but not minced, make a nice salad when served with a dressing of lemon juice and whipped cream in the proportion of three tablespoonfuls of lemon juice to one half cup of whipped cream, and salt if desired. beet salad no. .--chop equal parts of boiled beets and fresh young cabbage. mix thoroughly, add salt to taste, a few tablespoonfuls of sugar, and cover with diluted lemon juice. equal quantities of cold boiled beets and cold boiled potatoes, chopped fine, thoroughly mixed, and served with a dressing of lemon juice and whipped cream, make a palatable salad. care should be taken in the preparation of these and the preceding salad, not to chop the vegetables so fine as to admit of their being eaten without mastication. boiled beets.--wash carefully, drop into boiling water, and cook until tender. when done, drop into cold water for a minute, when the skins can be easily rubbed off with the hand. slice, and serve hot with lemon juice or with a cream sauce. stewed beets.--bake beets according to recipe no. . peel, cut in slices, turn into a saucepan, nearly cover with thin cream, simmer for ten or fifteen minutes, add salt if desired, and thicken the gravy with a little corn starch or flour. cabbage. description.--the common white garden cabbage is one of the oldest of cultivated vegetables. a variety of the plant known as red cabbage was the delight of ancient gourmands more than eighteen centuries ago. the egyptians adored it, erected altars to it, and made it the first dish at their repasts. in this they were imitated by the greeks and romans. hippocrates, the father of medicine, considered the cabbage one of the most valuable of remedies, and often prescribed a dish of boiled cabbage to be eaten with salt for patients suffering with violent colic. erasistratus looked upon it as a sovereign remedy against paralysis, while cato in his writings affirmed it to be a panacea for all diseases, and believed the use the romans made of it to have been the means whereby they were able, during six hundred years, to do without the assistance of physicians, whom they had expelled from their territory. the learned philosopher, pythagoras, composed books in which he lauded its wonderful virtues. the germans are so fond of cabbage that it enters into the composition of a majority of their culinary products. the cabbage was first raised in england about , by sir anthony ashley. that this epoch, important to the english horticultural and culinary world, may never be forgotten, a cabbage is represented upon sir anthony's monument. the nutritive value of the cabbage is not high, nearly ninety per cent being water; but it forms an agreeable variety in the list of vegetable foods, and is said to possess marked antiscorbutic virtue. it is, however, difficult of digestion, and therefore not suited to weak stomachs. it would be impossible to sustain life for a lengthened period upon cabbage, since to supply the body with sufficient food elements, the quantity would exceed the rate of digestion and the capacity of the stomach. m. chevreul, a french scientist, has ascertained that the peculiar odor given off during the boiling of cabbage is due to the disengagement of sulphureted hydrogen. cabbage is said to be more easily digested raw than cooked. preparation and cooking.--a good cabbage should have a well-developed, firm head, with fresh, crisp leaves, free from worm-holes and decayed portions. to prepare for cooking, stalk, shake well to free from dirt, and if there are any signs of insects, lay in cold salted water for an hour or so to drive them out. rinse away the salt water, and if to be boiled, drop into a small quantity of boiling water. cover closely and boil vigorously until tender. if cooked slowly, it will be watery and stringy, while overdone cabbage is especially insipid and flavorless. if too much water has been used, remove the cover, that evaporation may go on more rapidly; if too little, replenish with boiling water. cabbage should be cooked in a porcelain-lined or granite-ware sauce pan or a very clean iron kettle. cabbage may also be steamed, but care must be taken to have the process as rapid as possible. fresh young cabbage will cook in about one hour; old cabbage requires from two to three hours. _recipes._ baked cabbage.--prepare and chop a firm head of young white cabbage, boil until tender, drain, and set aside until nearly cold. then add two well-beaten eggs, salt to taste, and a half cup of thin cream or rich milk. mix and bake in a pudding dish until lightly browned. boiled cabbage.--carefully clean a nice head of cabbage, divide into halves, and with a sharp knife slice very thin, cutting from the center of the head outward. put into boiling water, cover closely, and cook rapidly until tender; then turn into a colander and drain, pressing gently with the back of a plate. return to the kettle, add salt to taste, and sufficient sweet cream to moisten well, heat through if at all cooled, dish, and serve at once. if preferred, the cream may be omitted, and the cabbage served with tomato sauce or lemon juice as a dressing. cabbage and tomatoes.--boil finely chopped cabbage in as little water as possible. when tender, add half the quantity of hot stewed tomatoes, boil together for a few minutes, being careful to avoid burning, season with salt if desired, and serve. if preferred, a little sweet cream may be added just before serving. cabbage celery.--a firm, crisp head of cabbage cut in slices half an inch or an inch thick, and then again into pieces four or five inches long and two or three inches wide, makes a quite appetizing substitute for celery. cabbage hash.--chop fine, equal parts of cold boiled potatoes and boiled cabbage, and season with salt. to each quart of the mixture add one half or three fourths of a cup of thin cream; mix well and boil till well heated. chopped cabbage or cabbage salad.--take one pint of finely chopped cabbage; pour over it a dressing made of three tablespoonfuls of lemon juice, two tablespoonfuls of sugar, and a half cup of whipped cream, thoroughly beaten together in the order named; or serve with sugar and diluted lemon juice. mashed cabbage.--cut a fine head of cabbage into quarters, and cook until tender. a half hour before it is done, drop in three good-sized potatoes. when done, take all up in a colander together, press out the water, and mash very fine. season with cream, and salt if desired. stewed cabbage. chop nice cabbage quite fine, and put it into boiling water, letting it boil twenty minutes. turn into a colander and drain thoroughly; return to the kettle, cover with milk, and let it boil till perfectly tender; season with salt and cream to taste. the beaten yolk of an egg, stirred in with the cream, is considered an improvement by some. cauliflower and broccoli. description.--these vegetables are botanically allied to the cabbage, and are similar in composition. they are entirely the product of cultivation, and constitute the inflorescence of the plant, which horticultural art has made to grow into a compact head of white color in the cauliflower, and of varying shades of buff, green, and purple in the broccoli. there is very little difference between the two aside from the color, and they are treated alike for culinary purposes. they were known to the greeks and romans, and highly appreciated by connoisseurs. they are not as nutritious as the cabbage, but have a more delicate and agreeable flavor. preparation and cooking.--the leaves should be green and fresh, and the heads of cauliflower creamy white; when there are dark spots, it is wilted. the color of broccoli will depend upon the variety, but the head should be firm, with no discolorations. to prepare, pick off the outside leaves, cut the stalk squarely across, about two inches below the flower, and if very thick, split and wash thoroughly in several waters; or better still, hold it under the faucet, flower downward, and allow a constant stream of water to fall over it for several minutes; then place top downward in a pan of lukewarm salted water, to drive out any insects which may be hidden in it; examine carefully for worms just the color of the stalk; tie in a net (mosquito netting, say) to prevent breaking, or place the cauliflower on a plate in a steamer, and boil, or steam, as is most convenient. the time required for cooking will vary from twenty to forty minutes. _recipes._ (the recipes given are applicable to both broccoli and cauliflower.) boiled cauliflower.--prepare, divide into neat branches, and tie securely in a net. put into boiling milk and water, equal quantities, and cook until the main stalks are tender. boil rapidly the first five minutes, afterward more moderately, to prevent the flower from becoming done before the stalks. serve on a hot dish with cream sauce or diluted lemon juice. browned cauliflower.--beat together two eggs, a little salt, four tablespoonfuls of sweet cream, and a small quantity of grated bread crumbs well moistened with a little milk, till of the consistency of batter. steam the cauliflower until tender, separate it into small bunches, dip each top in the mixture, and place in nice order in a pudding dish; put in the oven and brown. cauliflower with egg sauce.--steam the cauliflower until tender, separate into small portions, dish, and serve with an egg sauce prepared as directed for parsnips on page . cauliflower with tomato sauce.--boil or steam the cauliflower until tender. in another dish prepare a sauce with a pint of strained stewed smooth in a little water, and salted to taste. when the cauliflower is tender, dish, and pour over it the hot tomato sauce. if preferred, a tablespoonful of thick sweet cream may be added to the sauce before using. stewed cauliflower.--boil in as little water as possible, or steam until tender; separate into small portions, add milk, cream and salt to taste; stew together for a few minutes, and serve. scolloped cauliflower.--prepare the cauliflower, and steam or boil until tender. if boiled, use equal quantities of milk and water. separate into bunches of equal size, place in a pudding dish, cover with a white or cream sauce, sprinkle with grated bread crumbs, and brown in the oven. spinach. description.--this plant is supposed to be a native of western arabia. there are several varieties which are prepared and served as "greens." spinach is largely composed of water. it is considered a wholesome vegetable, with slightly laxative properties. preparation and cooking.--use only tender plants or the tender leaves of the older stalks, and be sure to have enough, as spinach shrinks greatly. a peck is not too much for a family of four or five. pick it over very carefully, trim off the roots and decayed leaves, and all tough, stringy stalks, and the coarse fibers of the leaves, as those will not cook tender until the leaves are overdone. wash in several waters, lifting grit. shake each bunch well. spinach is best cooked in its own juices; this may be best accomplished by cooking it in a double boiler, or if placed in a pot and slowly heated, it will however, be stirred frequently at first, to prevent burning; cover closely and cook until tender. the time required will vary from twenty minutes to half an hour or more. if water is used in the cooking, have a half kettleful boiling when the spinach is put in, and continue to boil rapidly until the leaves are perfectly tender; then drain in a colander, press with the back of a plate to extract all water, chop very fine, and either serve with lemon juice as a dressing, or add a half cup of sweet cream with or without a teaspoonful of sugar. boil up once, stirring constantly, and serve very hot. a garnish of sliced boiled eggs is often employed with this vegetable. celery. description.--the common celery is a native of great britain. in its wild state it has a strong, disagreeable taste and smell, and is known as _smallage_. by cultivation it becomes more mild and sweet. it is usually eaten uncooked as a salad herb, or introduced into soups as a flavouring. in its raw state, it is difficult of digestion. celery from the market may be kept fresh for some time by wrapping the bunches in brown paper, sprinkling them with water, then wrapping in a damp cloth and putting in some cool, dark place. _recipes_ celery salad.--break the stems apart, cut off all green portions, and after washing well put in cold water for an hour or so before serving. stewed celery.--cut the tender inner parts of celery heads into pieces about a finger long. the outer and more fibrous stalks may be saved to season soups. put in a stewpan, and add sufficient water to cover; then cover the pan closely, and set it where it will just simmer for an hour, or until the celery is perfectly tender. when cooked, add a pint of rich milk, part cream if you have it, salt to taste, and when boiling, stir in a tablespoon of flour rubbed smooth in a little milk. boil up once and serve. stewed celery no. .--cut the white part of fine heads of celery into small pieces, blanch in boiling water, turn into a colander, and drain. heat a cup and a half of milk to boiling in a stewpan; add the celery, and stew gently until tender. remove the celery with a skimmer, and stir into the milk the beaten yolks of two eggs and one half cup of cream. cook until thickened; pour over the celery, and serve. celery with tomato sauce.--prepare the celery as in the preceding recipe, and cook until tender in a small quantity of boiling water. drain in a colander, and for three cups of stewed celery prepare a sauce with a pint of strained stewed tomato, heated to boiling and thickened with a tablespoonful of flour rubbed smooth in a little cold water. if desired, add a half cup of thin cream. turn over the celery, and serve hot. celery and potato hash.--to three cups of cold boiled or baked potato, chopped rather fine, add one cup of cooked celery, minced. put season. heat to boiling, tossing and stirring so that the whole will be heated throughout, and serve hot. asparagus. description.--the asparagus is a native of europe, and in its wild state is a sea-coast plant. the young shoots form the edible portion. the plant was known to the ancient greeks and romans, who not only used it as a table delicacy but considered it very useful in the treatment of internal diseases. roman cooks provided themselves with a supply of the vegetable for winter use by cutting fine heads and drying them. when wanted, they were put into hot water and gently cooked. the asparagus is remarkable as containing a crystalline alkaloid called _asparagin_, which is thought to possess diuretic properties. preparation and cooking.--select fresh and tender asparagus. those versed in its cultivation, assert that it should be cut at least three times a week, and barely to the ground. if it is necessary to keep the bunches for some time before cooking, stand them, tops uppermost, in water about one half inch deep, in the cellar or other cool place. clean each stalk separately by swashing back and forth in a pan of cold water till perfectly free from sand, then break off all the tough portions, cut in equal lengths, tie in bunches of half a dozen or more with soft tape, drop into boiling water barely sufficient to cover, and simmer gently until perfectly tender. if the asparagus is to be stewed, break: (not cut) into small pieces; when it will not snap off quickly, the stalk is too tough for use. asparagus must be taken from the water just as soon as tender, while yet firm in appearance. if boiled soft, it loses its flavor and is uninviting. it is a good plan when it is to be divided before cooking, if the stalks are not perfectly tender, to boil the hardest portions first. asparagus cooked in bunches is well done, if, when held by the thick end in a horizontal position between the fingers, it only bends lightly and does not fall heavily down. the time required for boiling asparagus depends upon its freshness and age. fresh, tender asparagus cooks in a very few minutes, so quickly, indeed, that the roman emperor augustus, intimating that any affair must be concluded without delay, was accustomed to say, "let that be done quicker than you can cook asparagus." fifteen or twenty minutes will suffice if young and fresh; if old, from thirty to fifty minutes will be required. _recipes._ asparagus and peas.--asparagus and green peas make a nice dish served together, and if of proportionate age, require the same length of time to cook. wash the asparagus, shell and look over the peas, put together into boiling water, cook, and serve as directed for stewed asparagus. asparagus points.--cut of enough heads in two-inch lengths to make three pints. put into boiling water just sufficient to cover. when tender, drain off the water, add a half cup of cream, and salt if desired. serve at once. asparagus on toast.--cook the asparagus in bunches, and when tender, drain and place on slices of nicely browned toast moistened in the asparagus liquor. pour over all a cream sauce prepared as directed below. asparagus with cream sauce.--thoroughly wash, tie in small bunches, and put into boiling water; boil till perfectly tender. drain thoroughly, untie the bunches, place the stalks all the same way upon a hot plate, with a dressing prepared as follows: let a pint of sweet cream (about six hours old is best) come to the boiling point, and stir into it salt to taste and a level tablespoonful of flour rubbed smooth with a little cold cream. asparagus with egg sauce.--prepare and cook asparagus as directed above. when tender, drain thoroughly, and serve on a hot dish or on slices of nicely browned toast, with an egg sauce prepared in the following manner: heat a half cup of rich milk to boiling, add salt, and turn into it very slowly the well-beaten yolk of an egg, stirring constantly at the same time. let the whole just thicken, and remove from the fire at once. stewed asparagus.--wash, break into inch pieces, simmer till tender in water just to cover, add sufficient rich milk, part cream if convenient, to make a gravy, thicken slightly with flour, a teaspoonful to a pint of milk; add salt if desired, boil up together once, and serve. sea-kale. description.--this plant, a native of britain, and much esteemed as a vegetable in england and on the continent, is also in its wild state a sea-coast plant. when properly cooked, it is nutritious and easy of digestion. in appearance and flavor it greatly resembles asparagus, and the suggestions for cooking and recipes given for that vegetable are applicable to sea-kale. lettuce and radish. description.--these two vegetables, although wholly different, the one being the leaf of a plant, the other the root, are both so commonly served as relishes that we will speak of them together. both have long been known and used. wild lettuce is said to be the bitter herb which the hebrews ate with the paschal lamb. the ancient greek and roman epicures valued lettuce highly, and bestowed great care upon its cultivation, in some instances watering the plants with sweet wine instead of water, in order to communicate to them a delicate perfume and flavor. the common garden lettuce of the present day is a hardy plant, which supplies an agreeable, digestible, and, when served with a wholesome dressing, unobjectionable salad. the common radish is supposed to be indigenous to china. ancient writers on foods mention the radish as used by the early greeks and romans, who fancied that at the end of three years its seed would produce cabbages. they had also the singular custom of making the radish the ignominious projectile with which in times of tumult the mob pursued persons whose political opinions had made them obnoxious. when quiet was restored, the disgraced vegetable was boiled and eaten with oil and vinegar. common garden radishes are of different shapes and of various colors on the outside, there being black, violet, red, and white radishes. the inside portion of all, however, is white. they are sometimes cooked, but more commonly served raw. a dish of crisp, coral radishes adds beauty to the appearance of the table, but they are not possessed of a high nutritive value, being very similar to the turnip in composition, and unless very young, tender, and when eaten thoroughly masticated, are quite difficult of digestion. _recipes._ lettuce.--wash well, put into cold water, and set on ice or on the cellar bottom for an hour or more before using. dry the leaves with a soft towel and use whole or tear into convenient pieces with a silver fork; never cut with a knife. serve with a dressing prepared of equal quantities of lemon juice and sugar, diluted with a little ice water; or, with a dressing of cream and sugar, in the proportion of three or four tablespoonfuls of thin cream to a teaspoonful of sugar. the dressing may be prepared, and after the sugar is dissolved, a very little lemon juice (just enough to thicken the cream slightly, but not sufficient to curdle it) may be added if desired. radishes.--wash thoroughly young and tender radishes, and arrange in a glass dish with the taper ends meeting. scatter bits of cracked ice among them. an inch of the stem, if left on, serve as a convenience in handling. cymling, summer squash, or vegetable marrow. description.--the vegetable marrow (sometimes called cymling) is thought to be a variety of the common gourd, from which also the pumpkin and winter squash appear to have been derived. it is easily digested, but on account of the abundance of water in its composition, its nutritive value is very low. preparation and cooking.--when very young, most varieties need no preparation for cooking, aside from washing thoroughly. after cooking, the skin can be easily rubbed off and the seeds removed. if more mature, pare thinly, and if large, divide into halves or quarters and scoop out the seeds. summer squashes are better steamed than boiled. if boiled, they should be cooked in so little water that it will be quite evaporated when they are tender. from twenty to sixty minutes will be required for cooking. _recipes._ mashed squash.--wash, peel, remove seeds, and steam until tender. place the squash in a clean cloth, mash thoroughly, squeeze until the squash is quite dry, or rub through a fine colander and afterward simmer until neatly dry; season with cream, and a little salt if desired, and heat again before serving. a teaspoonful of sugar may be added with the cream, if desired. squash with egg sauce.--prepare, steam till tender, cut into pieces, and serve with an egg sauce made the same as directed for asparagus, page . stewed squash.--prepare, cut into pieces, and stew until tender in a small quantity of boiling water; drain, pressing out all the water; serve on toast with cream or white sauce. or, divide in quarters, remove the seeds, cook in a double boiler, in its own juices, which when done may be thickened with a little flour. season with salt if desired, and serve hot. winter squashes. the winter squash and pumpkin are allied in nature to the summer squash. preparation and cooking.--select squashes of a firm texture, wash, break in pieces with a hatchet if hard-shell, or if the shell is soft, divide with a knife; remove all seeds, and boil, stew, steam, or bake, as preferred. to boil or steam, from thirty minutes to one hour's time will be needed; to bake, one to two hours. _recipes._ baked squash..--the hard-shell varieties are best for baking. wash, divide, and lay, shells downward, on the top grate of the oven, or place in a shallow baking dish with a little boiling water. boil until tender, serve in the shell, or scrape out the soft part, mash and serve with two largo tablespoonful of cream to a pint of squash. if preferred, the skins may be removed before baking, and the squash served the same as sweet potato, for which it makes a good substitute. steamed squash.--prepare the squash, and steam until tender. mash and season as for baked squash. the pumpkin. description.--when our forefathers came to this country, they found the pumpkin growing in the indian cornfields, and at once made use of it. although as food it did not supply what its handsome exterior promised, yet in the absence of other fruits and relishes, of which the exigencies of a new country deprived them, they soon found the pumpkin quite palatable; and the taste, cultivated through necessity, has been handed down through generations, until the pumpkin stewed and baked in pies, has become an established favorite. _recipes._ baked pumpkin.--wash the pumpkin well on the outside, divide into quarters if small, into sixths or eighths if large; remove the seeds but not the rind. bake as directed for squash. serve in the rind, dishing it out by spoonfuls. stewed pumpkin.--select a good, ripe pumpkin, and cut in halves; remove the seeds, slice halfway around, pare, cut into inch pieces, put over the fire in a kettle containing a small quantity of boiling water, and stew gently, stirring frequently until it breaks to pieces. cool, rub through a colander, and place where it will just simmer, but not burn, until the water is all evaporated and the pumpkin dry. pumpkin for pies is much richer baked like squash, and rubbed through a colander after the skin has been removed. dried pumpkin.--pumpkin may be dried and kept for future use. the best way is first to cut and stew the pumpkin, then spread on plates, and dry quickly in the oven. dried in this manner, it is easily softened, when needed, by soaking in a small quantity of water, and is considered nearly as good as that freshly stewed. tomato. description.--the tomato, or "love apple," as it was called in the early part of the century, is a native of south america and mexico. it was formerly regarded as poisonous, and though often planted and prized as a curiosity in the flower garden, it has only within the last half century come to be considered as a wholesome article of diet. botanically, it is allied to the potato. it is an acid fruit, largely composed of water, and hence of low nutritive value; but it is justly esteemed as a relish, and is very serviceable to the cook in the preparation of soups and various mixed dishes. preparation and cooking.--tomatoes to be served in an uncooked state should be perfectly ripe and fresh. the medium-sized, smooth ones are the best. to peel, pour scalding water over them; let them remain for half a minute, plunge into cold water, allow them to cool, when the skins can be easily rubbed off. tomatoes should always be cooked in porcelain or granite ware; iron makes them look dark, and being slightly acid in character, they are not wholesome cooked in tin vessels. tomatoes require cooking a long time; one hour is needed, and two are better. _recipes._ baked tomatoes.--fill a pudding dish two thirds full of stewed tomatoes; season with salt, and sprinkle grated crumbs of good whole-wheat or graham bread over it until the top looks dry. brown in the oven, and serve with a cream dressing. baked tomatoes no. . wash and wipe a quantity of smooth, even-sized tomatoes; remove the stems with a sharp-pointed knife. arrange on an earthen pudding or pie dish, and bake whole in a moderate oven. serve with cream. scalloped tomatoes.--take a pint of stewed tomatoes, which have been rubbed through a colander, thicken with one and one fourth cups of lightly picked crumbs of graham or whole-wheat bread, or a sufficient quantity to make it quite thick, add salt if desired, and a half cup of sweet cream, mix well, and bake for twenty minutes. or, fill a pudding dish with alternate layers of peeled and sliced tomatoes and bread crumbs, letting the topmost layer be of tomatoes. cover, and bake in a moderate oven for an hour or longer, according to depth. uncover, and brown for ten or fifteen minutes. stewed corn and tomatoes.--boil dried or fresh corn until perfectly tender, add to each cup of corn two cups of stewed, strained tomatoes, either canned or freshly cooked. salt to taste, boil together for five or ten minutes, and serve plain or with a little cream added. tomato gravy.--heat to boiling one pint of strained stewed tomatoes, either canned or fresh, and thicken with a tablespoonful of flour rubbed smooth in a little water; add salt and when thickened, if desired, a half cup of hot cream. boil together for a minute or two and serve at once. tomato salad.--select perfectly ripe tomatoes, and peel at least an hour before using. slice, and place on ice or in a cool place. serve plain or with lemon juice or sugar as preferred. tomato salad no. .--use one half small yellow tomatoes and one half red. slice evenly and lay in the dish in alternate layers. powder lightly with sugar, and turn over them a cupful of orange juice to a pint of tomato, or if preferred, the juice of lemons may be used instead. set on ice and cool before serving. broiled tomatoes.--choose perfectly ripened but firm tomatoes of equal size. place them on a wire broiler, and broil over glowing coals, from three to eight minutes, according to size, then turn and cook on the other side. broil the stem end first. serve hot with salt to season, and a little cream. tomato pudding.--fill an earthen pudding dish with alternate layers of stale bread and fresh tomatoes, peeled, sliced, and sprinkled lightly with sugar. cover the dish and bake. stewed tomatoes.--peel and slice the tomatoes. put them into a double boiler, without the addition of water, and stew for an hour or longer. when done, serve plain with a little sugar added, or season with salt and a tablespoonful of rather thick sweet cream to each pint of tomatoes. if the tomatoes are thin and very juicy, they may be thickened with a little flour rubbed smooth in a little cold water. they are much better, however, to stew a longer time until the water they contain is sufficiently evaporated to make them of the desired consistency. the stew may also be thickened, if desired, by the addition of bread crumbs, rice, or macaroni. tomato with okra.--wash the okra, cut off the stem and nibs, and slice thin. for a quart of sliced okra, peel and slice three large tomatoes. stew the tomatoes for half an hour, then add the okra, and simmer together for half an hour longer. season with salt and a little cream. egg plant. description.--the egg plant, a vegetable indigenous to the east indies, is somewhat allied in character to the tomato. in shape, it resembles an egg, from which fact it doubtless derives its name. it ranks low in nutritive value. when fresh, the plant is firm and has a smooth skin. _recipes._ scalloped egg plant.--pare a fresh egg plant. if large, divide in quarters, if small, in halves, and put to cook in boiling water. cook until it can be easily pierced with a straw, and drain in a colander. turn into a hot dish, and beat with a silver fork until finely broken. measure the egg plant, and add to it an equal quantity of graded bread crumbs, a little salt, and a tablespoonful of thick sweet cream. lastly, add one well beaten egg. put in an earthen pudding dish, and brown in the oven until the egg is set, and the whole is heated throughout but not dry. baked egg plant.--wash and cook whole in boiling water until tender. divide in halves, remove the inside with a spoon, taking care not to break the skin. beat the egg plant smooth with a fork. season with salt and cream, and if desired, a stalk of celery or a small slice of onion very finely minced, for flavor. put back in the skin, sprinkle the top with bread crumbs, and brown the outside uppermost in the oven. cucumber. description.--the cucumber is a native of southern asia, although it is quite commonly cultivated in most civilized countries. it formed a part of the dietary of the israelites when in egypt, where it grew very plentifully. the ancient greeks held the cucumber in high esteem, and attributed to it wonderful properties. the cucumber is not a nutritious vegetable, and when served in its raw state, as it so generally is, dressed with salt, vinegar, pepper, and similar condiments, it is an exceedingly indigestible article. if it is to be eaten at all, it should first be cooked. it may be pared, divided in quarters, the seeds removed, and cooked in a small quantity of water until perfectly tender, and served on toast with an egg sauce or a cream sauce; or it may be prepared the same as directed for escalloped egg plant. salsify, or vegetable oyster. description.--the vegetable oyster plant, sometimes called purple goat's-beard, or salsify, is indigenous to some portions of great britain. the long, slender root becomes fleshy and tender under cultivation, with a flavor, when cooked, somewhat resembling that of the mollusk for which it is named. on this account, it is much esteemed for soups. a variety of the plant grows near the line of perpetual snow, and forms the principal article of fresh vegetable food in the dietary of kurdistan. preparation and cooking.--select fresh and unshriveled roots, wash and scrape well, dropping into cold water as soon as cleaned, to prevent discoloration. if the roots are covered with cold water for a half hour or more before scraping, they can be cleaned much easier. use a porcelain-lined kettle, for cooking, as an iron one will discolor it and injure its flavor. from twenty minutes to one hour, according to age, is required to cook it tender. _recipes._ scalloped vegetable oysters.--boil two quarts of sliced vegetable oysters in about two quarts of water until very tender. skim them out, and fill a pudding dish with alternate layers of crumbs and oysters, having a layer of crumbs for the top. to the water in which they were boiled, add a pint and a half of thin cream, salt to taste, boil up, and thicken with a heaping tablespoonful or two of flour rubbed smooth in a little cold cream. pour this over the oysters and crumbs, and bake a half hour. if this is not enough to cover well, add more cream or milk. stewed tomatoes are a nice accompaniment for escalloped vegetable oysters. stewed vegetable oysters.--wash, scrape, and cut into slices not more than one half inch in thickness. put into a small quantity of boiling water and cook until tender. if a large quantity of water is used, the savory juices escape, and leave the roots very insipid. when tender, pour in a cup of rich milk and simmer for five or ten minutes; add a little flour rubbed smooth in milk, and salt if desired; boil up once, and serve as a vegetable or on slices of nicely browned toast. if preferred, a well-beaten egg may be used in the place of flour. green corn, peas, and beans. description.--corn, peas, and beans in their immature state are so nearly allied to vegetables, that we give in this connection recipes for cooking green corn, green beans, and green peas. a general rule applicable to all is that they should, when possible, be cooked and eaten the day they are gathered, as otherwise they lose much of their sweetness and flavor. for corn, select young, tender, well-filled ears, from which the milk will spurt when the grain is broken with the finger nail. beans and peas are fresh only when the pods are green, plump, snap crisply when broken, and have unshriveled stems. if the pods bend and appear wilted, they are stale. corn, peas, and beans are wholesome and nutritious foods when thoroughly cooked and sufficiently masticated, but they are almost indigestible unless the hull, or skin, of each pea, bean, or grain of corn, be broken before being swallowed. _recipes for corn._ baked corn.--select nice fresh ears of tender corn of as nearly equal size as possible. open the husks and remove all the silk from the corn; replace and tie the husks around the ears with a thread. put the corn in a hot oven, and bake thirty minutes or until tender. remove the husks before serving. baked corn no. .--scrape enough corn from the cob (as directed below for corn pulp) to make one and a half quarts. put into a baking dish, season with salt if desired, add enough milk, part cream if convenient, barely to cover the corn, and bake in a hot oven twenty-five or thirty minutes. boiled green corn.--remove the husks and every thread of the silk fiber. place in a kettle, the larger ears at the bottom, with sufficient boiling water nearly to cover. cover with the clean inner husks, and cook from twenty to thirty minutes, according to the age of the corn; too much cooking hardens it and detracts from its flavor. try a kernel, and when the milk has thickened, and a raw taste is no longer apparent, it is sufficiently cooked. green corn is said to be sweeter, boiled with the inner husks on. for cooking in this way, strip off all outer husks, and remove the silk, tying the inner husk around the ear with a bit of thread, and boil. remove from the kettle, place in a heated dish, cover with a napkin and serve at once on the cob. some recommend scoring or splitting the corn by drawing a sharp knife through each row lengthwise. this is a wise precaution against insufficient mastication. stewed corn pulp.--take six ears of green corn or enough to make a pint of raw pulp; with a sharp knife cut a thin shaving from each row of kernels or score each kernel, and with the back of the knife scrape out the pulp, taking care to leave the hulls on the cob. heat a cup and a half of rich milk--part cream if it can be afforded--to boiling, add the corn, cook twenty or thirty minutes; season with salt and a teaspoonful of sugar if desired. corn cakes.--to a pint of corn pulp add two well-beaten eggs and two tablespoonfuls of flour; season with salt if desired, and brown on a griddle. canned corn finely chopped can be used, but two tablespoonfuls of milk should be added, as the corn is less moist. corn pudding.--one quart of corn pulp prepared as for stewing, one quart of milk, three eggs, and a little salt. mix the corn with a pint of the milk, and heat it to boiling. break the eggs into the remainder of the milk, and add it to the corn, turn all into an oiled pudding dish, and bake slowly until the custard is well set. roasted green corn.--remove the husks and silk, and place the corn before an open grate or in a wire broiler over hot coals until the kernels burst open, or bury in hot ashes without removing the husks. score the grains, and serve from the cob. stewed green corn.--cut the corn from the cob and with the back of the knife scrape off all the pulp, being careful to leave the hull on the cob. put into a stewpan with half as much water as corn, cover closely and stew gently until thoroughly cooked, stirring frequently to prevent the corn from sticking to the pan; add cream or milk to make the requisite amount of juice, and season with salt if desired. a teaspoonful of white sugar may be added if desired. cold boiled corn cut from the cob and stewed a few minutes in a little milk, makes a very palatable dish. summer succotash.--this maybe made by cooking equal quantities of shelled beans and corn cut from the cob, separately until tender, and then mixing them; or the beans may be cooked until nearly soft, an equal quantity of shaved corn added, and the whole cooked fifteen or twenty minutes or longer. season with cream, and salt if desired. dried corn.--the sweet varieties of corn taken when young and tender and properly dried, furnish an excellent material for nearly all purposes to which green corn is put. take green corn, just right for eating, have it free from silk; cut the fleshy portion from the cob with a sharp knife, then with the back of the knife gently press the remaining pulp from the cob. spread thinly on plates and put into an oven hot enough to scald, not scorch it. watch closely for a half hour or more, turning and stirring frequently with a fork. when thus thoroughly scalded, the corn may be left without further attention if placed in a moderate oven, save an occasional stirring to prevent its sticking to the plate, until the drying is complete, which ought to be in about forty-eight hours; however, if one can spend the time to watch closely and stir very frequently, the drying may be completed in a single afternoon in a rather hot oven. be careful that it does not scorch. when needed for use, soak over night and cook in accordance with recipes for stewed corn, succotash, etc., pages , , only remembering to allow a longer time. _recipes for peas._ stewed peas.--if from the garden, pick and shell the peas with clean hands; if from the market, wash the pods before shelling, so that the peas will not require washing, as they are much better without. when shelled, put into a colander and sift out the fine particles and undeveloped blossoms. if not of equal growth, sort the peas and put the older ones to cook ten minutes before the others. use a porcelain kettle, with one half pint of boiling water for each quart of peas, if young and tender; older ones, which require longer stewing, need more. cover closely, and simmer gently till tender. the time required for young peas is from twenty-five to thirty minutes; older ones require forty to fifty minutes. serve without draining, season with salt and enough sweet cream to make them as juicy as desired. if preferred, the juice may be thickened with a little flour. the peas may be purposely stewed in a larger quantity of water, and served in their own juices thickened with a little flour and seasoned with salt. _recipes for beans._ lima beans.--lima beans are not good until they are full grown and have turned white. shell, wash, cover with boiling water, and cook about one hour or until tender. let the water nearly evaporate, and add milk or cream thickened with a little flour. season with salt to taste, boil up once, and serve. shelled beans.--shell, wash, drop into boiling water sufficient to cover, and cook until tender. let the water boil nearly away, and serve without draining. season with thin cream, and salt if desired. string beans.--wash well in cold water. remove the strong fiber, or strings, as they are called, by paring both edges with a sharp knife; few cooks do this thoroughly. break off stems and points, carefully rejecting any imperfect or diseased pods. lay a handful evenly on a board and cut them all at once into inch lengths. put in a porcelain kettle, cover with boiling water, and cook from one to three hours, according to age and variety, testing frequently, as they should be removed from the kettle just as soon as done. when very young and tender, only water sufficient to keep them from burning will be needed. when done, add a half cup of thin cream, and salt to taste. if the quantity of juice is considerable, thicken with a little flour. the onion. the onion belongs to a class of foods containing an acrid oil of a strongly irritating character, on which account it cannot be considered a wholesome food when eaten raw, as it so generally is. the essential oil is, however, quite volatile, so that when cooked, after being first parboiled in two or three waters, its irritating properties are largely removed. the varieties grown in warm climates are much milder and sweeter than those grown in colder countries. the onion is valuable for flavoring purposes. it may also be boiled and served whole with a cream sauce, or cut in quarters and prepared as directed for scalloped turnips, page . canning vegetables. most housekeepers experience more difficulty in canning and keeping vegetables than fruit. this is frequently owing to lack of care to secure perfect cans, covers, and rubbers, and to cook the vegetables thoroughly. whatever is to be canned must be cooked sufficiently to be eaten, and must be boiling at the time it is put into the cans. care as to the cleanliness of the cans and their sterilization is also important, and after the canning process is completed, all vegetables put up in glass should be kept in a cool, dark place. the general directions given for canning fruits should be followed in canning vegetables. _recipes._ canned corn.--select corn just ripe enough for table use, and prepare as directed for stewed corn. it will require from twelve to fifteen ears to fill sufficiently each quart can. to insure success, the cans should be so full that when the corn is shrunken by the cooking, the can will still be well filled. pack the corn in the cans, working it down closely by means of the small end of a potato masher, so the milk will cover the corn and completely fill the can; heap a little more corn loosely on the top, and screw the covers on sufficiently tight to prevent water from getting into the can. place the cans in a boiler, on the bottom of which has been placed some straw or a rack; also take care not to let the cans come in contact with each other, by wrapping each in a cloth or by placing a chip between them. a double layer of cans may be placed in the boiler, one on top of the other, if desirable, provided there is some intervening substance. fill the boiler with cold water so as completely to cover the cans; place over the fire, bring gradually to a boil, and keep boiling steadily for four hours. remove the boiler from the fire, and allow the cans to cool gradually, tightening the covers frequently as they cool. if the corn in the can shrinks, do not open to refill. if cooked thoroughly, and due care is taken in other particulars, there need be no failure. wrap closely in brown paper, and put away in a dark, cool, dry place. canned corn and tomatoes.--use about one third corn and two thirds tomatoes, or in equal portions if preferred. cook the tomatoes in a double boiler for an hour and a half or longer; and in another double boiler, when the tomatoes are nearly done, cook the corn in its own juices until thoroughly done. turn them together, heat to boiling, and can at once. canned peas.--select peas which are fresh, young, and tender. shell, pack into perfect cans, shaking and filling as full as possible, add sufficient cold water to fill them to overflowing, screw on the covers, and cook and seal the same as directed for canning corn. canned tomatoes.--tomatoes for canning should be freshly gathered, ripe, but not at all softened. as they are best cooked in their own juices, peel, slice, put into a double boiler or a porcelain fruit-kettle set inside a dish filled with boiling water, and cook from one to two hours. cooked in the ordinary way, great care will be required to keep the fruit from burning. when thoroughly cooked--simple scalding will not do--put into cans, and be sure that all air bubbles are expelled before sealing. wrap in dark brown paper, and put in a cool, dry, dark place. canned tomatoes no. .--cut the fruit into thick slices, let it stand and drain until a large portion of the juice has drained off; then pack solid in new or perfect cans. allow them to stand a little time, then again drain off the juice; fill up a second time with sliced tomatoes, and screw on the top of the cans without the rubbers. pack into a wash boiler as directed for canning corn, and boil for two hours, then put on the rubbers and seal. when cold, tighten the covers and put away. string beans.--select young and tender beans, string them, and cut into pieces about one half inch in length. pack the cans as full as possible, and fill with water until every crevice between the beans is full. screw on the covers and can in the same manner as corn. shelled beans may be canned in the same way. canned pumpkin and squash.--these fruits when canned are quite as desirable for pies as the fresh material. the same general rules should be followed as in canning other vegetables and fruits. table topics. the word "vegetarian" is not derived from "vegetable," but from the latin, _homo vegetus_, meaning among the romans a strong, robust, thoroughly healthy man. an intellectual feast.--professor louis agassiz in his early manhood visited germany to consult oken, the transcendentalist in zoölogical classification. "after i had delivered to him my letter of introduction," he once said to a friend, "oken asked me to dine with him, and you may suppose with what joy i accepted the invitation. the dinner consisted only of potatoes, boiled and roasted; but it was the best dinner i ever ate; for there was oken. never before were such potatoes grown on this planet; for the mind of the man seemed to enter into what we ate sociably together, and i devoured his intellect while munching his potatoes." dr. abernethy's recipe for using cucumbers: "peel the cucumber, slice it, pepper it, put vinegar to it, then throw it out the window." a green son of the emerald isle was eating sweet corn from the cob for the first time. he handed the cob to the waiter, and asked, "will you plaze put some more beans on my shtick?" a french physician styles spinach, _le balai de l'estomac_ (broom of the stomach). an ox is satisfied with the pasture of an acre or two; one wood suffices for several elephants. man alone supports himself by the pillage of the whole earth and sea. what? has nature indeed given us so insatiable a stomach, while she has given us so insignificant bodies? no; it is not the hunger of our stomachs, but insatiable covetousness which costs so much.--_seneca._ the oftener we go to the vegetable world for our food, the oftener we go to the first and therefore the cheapest source of supply. the tendencies of all advanced scholars in thrift should be to find out plans for feeding all the community, as far as possible, direct from the lap of earth; to impress science into our service so that she may prepare the choicest viands minus the necessity of making a lower animal the living laboratory for the sake of what is just a little higher than cannibal propensities. _--dr. b.w. richardson._ a voice from the corn. i was made to be eaten, not to be drank, to be husked in a barn, not soaked in a tank; i come as a blessing when put in a mill, as a blight and a curse when run through a still. make me up into loaves, and your children are fed; but made into drink, i will starve them instead. in bread i'm a servant the eater shall rule, in drink i'm a master, the drinker a fool. then remember my warning; my strength i'll employ, if eaten, to strengthen, if drunk, to destroy. --_sel._ soups soup is an easily made, economical, and when properly prepared from healthful and nutritious material, very wholesome article of diet, deserving of much more general use than is commonly accorded it. in general, when soup is mentioned, some preparation of meat and bones is supposed to be meant; but we shall treat in this chapter of a quite different class of soups, viz., those prepared from the grains, legumes, and vegetables, without the previous preparation of a "stock." soups of this character are in every way equal, and in many points superior to those made from meat and bones. if we compare the two, we shall find that soups made from the grains and legumes rank much higher in nutritive value than do meat soups. for the preparation of the latter, one pound of meat and bones, in about equal proportion, is required for each quart of soup. in the bone, there is little or no nourishment, it being valuable simply for the gelatine it contains, which gives consistency to the soup; so in reality there is only one half pound of material containing nutriment, for the quart of soup. suppose, in comparison we take a pea soup. one half pound of peas will be amply enough for a quart. as we take an equal amount of material as basis for each soup, we can easily determine their relative value by comparing the amount of nutritive material contained in peas with that of beef, the most commonly used material for meat soups. as will be seen by reference to the table of food analyses on page , peas contain . parts nutritive material, while lean beef contains only parts in one hundred. thus the pea soup contains more than three times as much nourishment as does the beef soup. soups prepared from grains and legumes are no more expensive than meat soups, and many kinds cost much less, while they have the added advantage of requiring less time and no more labor to prepare. the greater bulk of all meat soups is water, holding in solution the essence of meat, the nutritive value of which is of very doubtful character. when properly prepared, the solid matter which enters into the composition of vegetable soups, is so broken up in the process of cooking, that it is more easily digested than in any other form. taken hot at the beginning of a meal, soup stimulates the flow of the digestive juices, and on account of the bulk, brings a sense of satiety before an excessive quantity of food has been taken. in preparing soups from grains, legumes, and vegetables, the material should be first cooked in the ordinary manner, using as small an amount of water as practicable, so as the more thoroughly to disintegrate or break it up. if the material be legumes or grains, the cooking should be slow and prolonged. the purpose to be attained in the cooking of all foods is the partial digestion of the food elements; and in general, with these foods, the more slowly (if continuous) the cooking is done, the more completely will this be brought about. when the material is cooked, the next step is to make it homogeneous throughout, and to remove any skins or cellulose material it may contain. to do this, it should be put through a colander. the kind of colander depends upon the material. peas and beans require a fine colander, since the skins, of which we are seeking to rid them, would easily go through a coarse one. to aid in this sifting process, if the material be at all dry, a small quantity of liquid may be added from time to time. when the colander process is complete, a sufficient amount of milk or other liquid may be added to make the whole of the consistency of rather thick cream. [illustration: chinese soup strainer.] if the material is now cold, it must be reheated, and the salt, if any is to be used, added. the quantity of salt will depend somewhat upon the taste of the consumer; but in general, one half teaspoonful to the pint of soup will be an ample supply. if any particular flavor, as of onion or celery, is desired, it may be imparted to the soup by adding to it a slice of onion or a few stalks of celery, allowing them to remain during the reheating. by the time the soup is well heated, it will be delicately flavored, and the pieces of onion or celery may be removed with a fork or a skimmer. it is better, in general, to cook the soup all that is needed before flavoring, since if allowed to boil, all delicate flavors are apt to be lost by evaporation. when reheated, add to the soup a quantity of cream as seasoning, in the proportion of one cup of thin cream for every quart or three pints of soup. to avoid the possibility of any lumps or fragments in the soup, pour it again through a colander or a chinese soup strainer into the soup tureen, and serve. it is well to take the precaution first to heat the strainer and tureen, that the soup be not cooled during the process. if it is desired to have the soup especially light and nice, beat or whip the cream before adding, or beat the hot soup with an egg beater for a few minutes after adding the cream. the well-beaten yolk of an egg for every quart or three pints of soup, will answer as a very fair substitute for cream in potato, rice, and similar soups. it should not be added to the body of the soup, but a cupful of the hot soup may be turned slowly onto the egg, stirring all the time, in order to mix it well without curdling, and then the cupful stirred into the whole. soups made from legumes are excellent without cream. the consistency of the soup when done should be about that of single cream, and equal throughout, containing no lumps or fragments of material. if it is too thick, it may be easily diluted with hot milk or water; if too thin, it will require the addition of more material, or may be thickened with a little flour or cornstarch rubbed to a cream with a small quantity of milk, used in the proportion of one tablespoonful for a quart of soup,--heaping, if flour; scant, if cornstarch,--and remembering always to boil the soup five or ten minutes after the flour is added, that there may be no raw taste. the addition of the flour or cornstarch gives a smoothness to their consistency which is especially desirable for some soups. a few spoonfuls of cooked oatmeal or cracked wheat, added and rubbed through the colander with the other material, is valuable for the same purpose. browned flour prepared by spreading a cupful thinly on shallow tins, and placing in a moderately hot oven, stirring frequently until lightly and evenly browned, is excellent to use both for thickening and flavoring certain soups. if whole grains, macaroni, vermicelli, or shredded vegetables are to be used in the soup, cook them separately, and add to the soup just before serving. the nutritive value of soup depends of course upon its ingredients, and these should be so chosen and combined as to produce the best possible food from the material employed. milk is a valuable factor in the preparation of soups. with such vegetables as potatoes, parsnips, and others of the class composed largely of starch, and containing but a small proportion of the nitrogenous food elements, its use is especially important as an addition to their food value, as also to their palatableness. very good soups may, however, be made from legumes, if carefully cooked with water only. soups offer a most economical way of making use of the "left-over" fragments which might otherwise be consigned to the refuse bucket. a pint of cold mashed potatoes, a cupful of stewed beans, a spoonful or two of boiled rice, stewed tomatoes, or other bits of vegetables and grains, are quite as good for soup purposes as fresh material, provided they have been preserved fresh and sweet. to insure this it is always best to put them away in clean dishes; if retained in the dish from which they were served, the thin smears and small crumbs on the sides which spoil much sooner than the larger portion, will help to spoil the rest. one may find some difficulty in rubbing them through the colander unless they are first moistened. measure the cold food, and then determine how much liquid will be needed, and add a part of this before attempting to put through the colander. it is difficult to give specific directions for making soups of fragments, as the remnants to be utilized will vary so much in character as to make such inapplicable, but the recipes given for combination soups will perhaps serve as an aid in this direction. where a sufficient amount of one kind of food is left over to form the basis of a soup or to serve as a seasoning, it can be used in every way the same as fresh material. when, however, there is but a little of various odds and ends, the general rule to be observed is to combine only such materials as harmonize in taste. soups prepared from the grains, legumes, and vegetables, are so largely composed of food material that it is important that they be retained in the mouth long enough for proper insalivation; and in order to insure this, it is well to serve with the soup _croutons_, prepared by cutting stale bread into small squares or cubes, and browning thoroughly in a moderate oven. put a spoonful or two of the _croutons_ in each plate, and turn the hot soup over them. this plan also serves another purpose,--that of providing a means whereby the left-over bits of stale bread may be utilized to advantage. _recipes._ asparagus soup.--wash two bunches of fresh asparagus carefully, and cut into small pieces. put to cook in a quart of boiling water, and simmer gently till perfectly tender, when there should remain about a pint of the liquor. turn into a colander, and rub all through except the hard portion. to a pint of asparagus mixture add salt and one cup of thin cream and a pint of milk; boil up for a few minutes, and serve. baked bean soup.--soak a half pint of white beans over night. in the morning turn off the water, and place them in an earthen dish with two or two and one half quarts of boiling water; cover and let them simmer in a moderate oven four or five hours. also soak over night a tablespoonful of pearl tapioca in sufficient water to cover. when the beans are soft, rub through a colander, after which add the soaked tapioca, and salt if desired; also as much powdered thyme as can be taken on the point of a penknife and sufficient water to make the soup of proper consistency if the water has mostly evaporated. return to the oven, and cook one half hour longer. a little cream may be added just before serving. bean and corn soup.--cold boiled or stewed corn and cold baked beans form the basis of this soup. take one pint of each, rub through a colander, add a slice of onion, three cups of boiling water or milk, and boil for ten minutes. turn through the colander a second time to remove the onion and any lumps or skins which may remain. season with salt and a half cup of cream. if preferred, the onion may be omitted. bean and hominy soup.--soak separately in cold water over night a cupful each of dry beans and hominy. in the morning, boil them together till both are perfectly tender and broken to pieces. rub through a colander, and add sufficient milk to make three pints. season with salt, and stir in a cup of whipped cream just before serving. cold beans and hominy may be utilized for this soup. bean and potato soup.--soak a half pint of dry white beans over night; in the morning drain and put to cook in boiling water. when tender, rub through a colander. prepare sliced potato sufficient to make one quart, cook in as small a quantity of water as possible, rub through a colander, and add to the beans. add milk or water sufficient to make two quarts, and as much prepared thyme as can be taken on the point of a penknife, with salt to season. boil for a few minutes, add a teacup of thin cream, and serve. bean and tomato soup.--take one pint of boiled or a little less of mashed beans, one pint of stewed tomatoes, and rub together through a colander. add salt, a cup of thin cream, one half a cup of nicely steamed rice, and sufficient boiling water to make a soup of the proper consistency. reheat and serve. black bean soup.--soak a pint of black beans over night in cold water. when ready to cook, put into two and one half quarts of fresh water, which should be boiling, and simmer until completely dissolved, adding more boiling water from time to time if needed. there should be about two quarts of all when done. rub through a colander, add salt, a half cup of cream, and reheat. when hot, turn through a soup strainer, add two or more teaspoonfuls of lemon juice, and serve. black bean soup no. .--soak a pint of black beans in water over night. cook in boiling water until tender, then rub through a colander. add sufficient boiling water to make about two quarts in all. add salt, and one half a small onion cut in slices to flavor. turn into a double boiler and reheat. when sufficiently flavored, remove the onion with a skimmer, thicken the soup with two teaspoonfuls of browned flour, turn through the soup strainer and serve. if desired, a half cup of cream may be added, and the onion flavor omitted. bran stock.--for every quart of stock desired, boil a cup of good wheat bran in three pints of water for two or three hours or until reduced one third. this stock may be made the base of a variety of palatable and nutritious soups by flavoring with different vegetables and seasoning with salt and cream. an excellent soup may be prepared by flavoring the stock with celery, or by the addition of a quantity of strained stewed tomato sufficient to disguise the taste of the stock. it is also valuable in giving consistence to soups, in the preparation of some of which it may be advantageously used in place of other liquid. brown soup.--simmer together two pints of sliced potatoes and one third as much of the thin brown shavings (not thicker than a silver dime) from the top of a loaf of whole-wheat bread, in one quart of water. the crust must not be burned or blackened, and must not include any of the soft portion of the loaf. when the potatoes are tender, mash all through a colander. flavor with a cup of strained, stewed tomatoes, a little salt, and return to the fire; when hot, add a half cup of cream, and boiling water to make the soup of proper consistency, and serve at once. if care has been taken to prepare the crust as directed, this soup will have a brown color and a fine, pungent flavor exceedingly pleasant to the taste. canned green pea soup.--rub a can of green peas through a colander to remove the skins. add a pint of milk and heat to boiling. if too thin, thicken with a little flour rubbed smooth in a very little cold milk. season with salt and a half cup of cream. a small teaspoonful of white sugar may be added if desired. green peas, instead of canned, may be used when procurable. when they have become a little too hard to serve alone, they can be used for soup, if thoroughly cooked. canned corn soup.--open a can of green corn, turn it into a granite-ware dish, and thoroughly mash with a potato-masher until each kernel is broken, then rub through a colander to remove the skins. add sufficient rich milk to make the soup of the desired consistency, about one half pint for each pint can of corn will be needed. season with salt, reheat, and serve. if preferred, a larger quantity of milk and some cream may be used, and the soup, when reheated, thickened with a little corn starch or flour. it may be turned through the colander a second time or not, as preferred. carrot soup.--for a quart of soup, slice one large carrot and boil in a small quantity of water for two hours or longer, then rub it through a colander, add a quart of rich milk, and salt to season. reheat, and when boiling, thicken with two teaspoonfuls of flour rubbed smooth in a little cold milk. celery soup.--chop quite fine enough fresh, crisp celery to make a pint, and cook it until tender in a very little boiling water. when done, heat three cupfuls of rich milk, part cream if it can be afforded, to boiling, add the celery, salt to season, and thicken the whole with a tablespoonful of flour rubbed smooth in a little cold milk; or add to the milk before heating a cupful of mashed potato, turn through a colander to remove lumps, reheat, add salt and the celery, and serve. celery soup no. .--cook in a double boiler a cupful of cracked wheat in three pints of water for three or four hours. rub the wheat through a colander, add a cup of rich milk, and if needed, a little boiling water, and a small head of celery cut in finger lengths. boil all together for fifteen or twenty minutes, until well flavored, remove the celery with a fork, add salt, and serve with or without the hard-boiled yolk of an egg in each soup plate. chestnut soup.--shell and blanch a pint of italian chestnuts, as directed on page , and cook in boiling milk until tender. rub the nuts through a colander, add salt and sufficient milk and cream to make a soup of the proper consistency, reheat and serve. combination soup.--this soup is prepared from material already cooked, and requires two cups of cracked wheat, one and one half cups of lima beans, one half cup of black beans, and one cup of stewed tomato. rub the material together through a colander, adding, if needed, a little hot water to facilitate the sifting. add boiling water to thin to the proper consistency, season with salt and if it can be afforded a little sweet cream,--the soup is, however, very palatable without the cream. combination soup no. .--take three and one half cups of mashed (scotch) peas, one cup each of cooked rice, oatmeal, and hominy, and two cups of stewed tomato. rub the material through a colander, add boiling water to thin to the proper consistency, season with salt, reheat, and add, just before serving, two cups of cooked macaroni. if preferred, a cup of cream may be used in place of the tomato, or both may be omitted. another.--one half cup of cold mashed potato, one cup each of cooked pearl wheat, barley and dried peas. rub all through a colander, add boiling milk to thin to the proper consistency, season with salt and a half cup of cream. another.--take three cups of cooked oatmeal, two of mashed white beans, and one of stewed tomato. rub the ingredients through a colander, add boiling milk to thin to the proper consistency, season with salt and a little cream. cream pea soup.--soak three fourths of a pint of dried scotch peas over night in a quart of water. in the morning put to cook in boiling water, cover closely and let them simmer gently four or five hours, or until the peas are very tender and well disintegrated; then rub through a colander to remove the skins. if the peas are very dry, add a little water or milk occasionally, to moisten them and facilitate the sifting. just before the peas are done, prepare potatoes enough to make a pint and a half, after being cut in thin slices. cook the potatoes until tender in a small amount of water, and rub them through a colander. add the potatoes thus prepared to the sifted peas, and milk enough to make three and one half pints in all. return to the fire, and add a small head of celery cut finger lengths, and let the whole simmer together ten or fifteen minutes, until flavored. remove the celery with a fork, add salt and a cup of thin cream. this should make about two quarts of soup. if preferred, the peas may be cooked without soaking. it will, however, require a little longer time. cream barley soup.--wash a cup of pearl barley, drain and simmer slowly in two quarts of water for four or five hours, adding boiling water from time to time as needed. when the barley is tender, strain off the liquor, of which there should be about three pints; add to it a portion of the cooked barley grains, salt, and a cup of whipped cream, and serve. if preferred, the beaten yolk of an egg may be used instead of cream. green corn soup.--take six well-filled ears of tender green corn. run a sharp knife down the rows and split each grain; then with the back of a knife, scraping from the large to the small end of the ear, press out the pulp, leaving the hulls on the cob. break the cobs if long, put them in cold water sufficient to cover, and boil half an hour. strain off the water, of which there should be at least one pint. put the corn water on again, and when boiling add the corn pulp, and cook fifteen minutes, or until the raw taste is destroyed. rub through a rather coarse colander, add salt and a pint of hot unskimmed milk; if too thin, thicken with a little cornstarch or flour, boil up, and serve. if preferred, a teaspoonful of sugar may be added to the soup. a small quantity of cooked macaroni, cut in rings, makes a very pretty and palatable addition to the soup. the soup is also excellent flavored with celery. green pea soup.--gently simmer two quarts of shelled peas in sufficient water to cook, leaving almost no juice when tender. rub through a colander, moistening if necessary with a little cold milk. add to the sifted peas an equal quantity of rich milk and a small onion cut in halves. boil all together five or ten minutes until the soup is delicately flavored, then remove the onion with a skimmer; add salt if desired, and serve. if preferred, a half cup of thin cream may be added just before serving. celery may be used in place of the onion, or both may be omitted. green bean soup.--prepare a quart of fresh string beans by pulling off ends and strings and breaking into small pieces. boil in a small quantity of water. if the beans are fresh and young, three pints will be sufficient; if wilted or quite old, more will be needed, as they will require longer cooking. there should be about a teacupful and a half of liquid left when the beans are perfectly tender and boiled in pieces. rub through a colander, return to the kettle, and for each cup of the bean pulp add salt, a cup and a half of unskimmed milk; boil together for a few minutes, thicken with a little flour, and serve. the quart of beans should be sufficient for three pints of soup. kornlet soup.--kornlet or canned green corn pulp, may be made into a most appetizing soup in a few minutes by adding to a pint of kornlet an equal quantity of rich milk, heating to boiling, and thickening it with a teaspoonful of flour rubbed smooth in a little cold milk. kornlet and tomato soup.--put together equal quantities of kornlet and strained stewed tomato, season with salt and heat to boiling; add for each quart one fourth to one half cup of hot thin cream, thicken with a tablespoonful of flour rubbed smooth in a little water, and serve. cooked corn rubbed through a colander may also be used for this soup. lentil soup.--simmer a pint of lentils in water until tender. if desired to have the soup less dark in color and less strong in flavor, the lentils may be first parboiled for a half hour, and then drained and put into fresh boiling water. much valuable nutriment is thus lost, however. when perfectly tender, mash through a colander to remove all skins; add salt and a cup of thin cream, and it too thick, sufficient boiling milk or water to thin to the proper consistency, heat again to boiling, and serve. if preferred, an additional quantity of liquid may be added and the soup slightly thickened with browned flour. lentil and parsnip soup.--cook together one pint of lentils and one half a small parsnip, sliced, until tender in a small quantity of boiling water. when done, rub through a colander, and add boiling water to make a soup of the proper consistency. season with salt and if desired a little cream. lima bean soup.--simmer a pint of lima beans gently in just sufficient water to cook and not burn, until they have fallen to pieces. add more boiling water as needed. when done, rub the beans through a colander. add rich milk or water to make of the proper consistency, and salt to season; reheat and serve. white beans may be used in place of lima beans, but they require more prolonged cooking. a heaping tablespoonful of pearl tapioca or sago previously soaked in cold water, may be added to the soup when it is reheated, if liked, and the whole cooked until the sago is transparent. macaroni soup.--heat a quart of milk, to which has been added a tablespoonful of finely grated bread crust (the brown part only, from the top of the loaf) and a slice of onion to flavor, in a double boiler. when the milk is well flavored, remove the onion, turn through a colander, add salt, and thicken with two teaspoonfuls of flour rubbed smooth in a little cold milk. lastly add one cupful of cooked macaroni, and serve. oatmeal soup.--put two heaping tablespoonfuls of oatmeal into a quart of boiling water, and cook in a double boiler for two hours or longer. strain as for gruel, add salt if desired, and two or three stalks of celery broken into finger lengths, and cook again until the whole is well flavored with the celery, which may then be removed with a fork; add a half cup of cream, and the soup is ready to serve. cold oatmeal mush may be thinned with milk, reheated, strained, flavored, and made into soup the same as fresh material. a slice or two of onion may be used with the celery for flavoring the soup if desired, or a cup of strained stewed tomato may be added. parsnip soup.--take a quart of well scraped, thinly sliced parsnips, one cup of bread crust shavings (prepared as for brown soup), one head of celery, one small onion, and one pint of sliced potatoes. the parsnips used should be young and tender, so that they will cook in about the same length of time as the other vegetables. use only sufficient water to cook them. when done, rub through a colander and add salt and sufficient rich milk, part cream if desired, to make of the proper consistency. reheat and serve. parsnip soup no. .--wash, pare, and slice equal quantities of parsnips and potatoes. cook, closely covered, in a small quantity of water until soft. if the parsnips are not young and tender, they must be put to cook first, and the potatoes added when they are half done. mash through a colander. add salt, and milk to make of the proper consistency, season with cream, reheat and serve. pea and tomato soup.--soak one pint of scotch peas over night. when ready to cook, put into a quart of boiling water and simmer slowly until quite dry and well disintegrated. rub through a colander to remove the skins. add a pint of hot water, one cup of mashed potato, two cups of strained stewed tomato, and one cup of twelve-hour cream. turn into a double-boiler and cook together for a half hour or longer; turn a second time through a colander or soup strainer and serve. the proportions given are quite sufficient for two quarts of soup. there may need to be some variation in the quantity of tomato to be used, depending upon its thickness. if very thin, a larger quantity and less water will be needed. the soup should be a rich reddish brown in color when done. the peas may be cooked without being first soaked, if preferred. plain rice soup.--wash and pick over four tablespoonfuls of rice, put it in an earthen dish with a quart of water, and place in a moderate oven. when the water is all absorbed, add a quart of rich milk, and salt if desired; turn into a granite kettle and boil ten minutes, or till the rice is done. add a half cup of sweet cream and serve. a slice of onion or stalk of celery can be boiled with the soup after putting in the kettle, and removed before serving, if desired to flavor. potato and rice soup.--cook a quart of sliced potatoes in as little water as possible. when done, rub through a colander. add salt, a quart of rich milk, and reheat. if desired, season with a slice of onion, a stalk of celery, or a little parsley. just before serving, add a half cup of cream and a cup and a half of well-cooked rice with unbroken grains. stir gently and serve at once. potato soup.--for each quart of soup required, cook a pint of sliced potatoes in sufficient water to cover them. when tender, rub through a colander. return to the fire, and add enough rich, sweet milk, part cream if it can be afforded to make a quart in all, and a little salt. let the soup come to a boil, and add a teaspoonful of flour or corn starch, rubbed to a paste with a little water; boil a few minutes and serve. a cup and a half of cold mashed potato or a pint of sliced baked potato can be used instead of fresh material; in which case add the milk and heat before rubbing through the colander. a slice of onion or a stalk of celery may be simmered in the soup for a few minutes to flavor, and then removed with a skimmer or a spoon. a good mixed potato soup is made by using one third sweet and two thirds irish potatoes, in the same manner as above. potato and vermicelli soup.--breakup a cupful of vermicelli and drop into boiling water. let it cook for ten or fifteen minutes, and then turn into a colander to drain. have ready a potato soup prepared the same as in the proceeding; stir the vermicelli lightly into it just before serving. sago and potato soup.--prepare the soup as directed for potato soup, from fresh or cold mashed potato, using a little larger quantity of milk or cream, as the sago adds thickness to the soap. when seasoned and ready to reheat, turn a second time through the colander, and add for each quart of soup, one heaping tablespoonful of sago which has been soaked for twenty minutes in just enough water to cover. boil together five or ten minutes, or until the sago is transparent, and serve. scotch broth.--soak over night two tablespoonfuls of pearl barley and one of coarse oatmeal, in water sufficient to cover them. in the morning, put the grains, together with the water in which they were soaked, into two quarts of water and simmer for several hours, adding boiling water as needed. about an hour before the soup is required, add a turnip cut into small dice, a grated carrot, and one half cup of fine pieces of the brown portion of the crust of a loaf of whole-wheat bread. rub all through a colander, and add salt, a cup of milk, and a half cup of thin cream. this should make about three pints of soup. split pea soup.--for each quart of soup desired, simmer a cupful of split peas very slowly in three pints of boiling water for six hours, or until thoroughly dissolved. when done, rub through a colander, add salt and season with one half cup of thin cream. reheat, and when boiling, stir into it two teaspoonfuls of flour rubbed smooth in a little cold water. boil up until thickened, and serve. if preferred, the cream may be omitted and the soup flavored with a little celery or onion. sweet potato soup.--to a pint of cold mashed sweet potato add a pint and a half of strained stewed tomato, rub together through a colander, add salt to season, and half a cup of cream. reheat and serve. swiss potato soup.--pare and cut up into small pieces, enough white turnips to fill a pint cup, and cook in a small quantity of water. when tender, add three pints of sliced potatoes, and let them boil together until of the consistency of mush. add hot water if it has boiled away so that there is not sufficient to cook the potatoes. when done, drain, rub through a colander, add a pint and a half of milk and a cup of thin cream, salt if desired, and if too thick, a little more milk or a sufficient quantity of hot water to make it of the proper consistency. this should be sufficient for two and a half quarts of soup. swiss lentil soup.--cook a pint of brown lentils in a small quantity of boiling water. add to the lentils when about half done, one medium sized onion cut in halves or quarters. when the lentils are tender, remove the onion with a fork, and rub the lentils through a colander. add sufficient boiling water to make three pints in all. season with salt, reheat to boiling, and thicken the whole with four table spoonfuls of browned flour, rubbed to a cream in a little cold water. tomato and macaroni soup.--break a half dozen sticks of macaroni into small pieces, and drop into boiling water. cook for an hour, or until perfectly tender. rub two quarts of stewed or canned tomatoes through a colander, to remove all seeds and fragments. when the macaroni is done, drain thoroughly, cut each piece into tiny rings, and add it to the strained tomatoes. season with salt, and boil for a few minutes. if desired, just before serving add a cup of thin cream, boil up once, and serve immediately. if the tomato is quite thin, the soup should be slightly thickened with a little flour before adding the macaroni. tomato cream soup.--heat two quarts of strained, stewed tomatoes to boiling; add four tablespoonfuls of flour rubbed smooth in a little cold water. let the tomatoes boil until thickened, stirring constantly that no lumps form; add salt to season. have ready two cups of hot rich milk or thin cream. add the cream or milk hot, and let all boil together for a minute or two, then serve. tomato and okra soup.--take one quart of okra thinly sliced, and two quarts of sliced tomatoes. simmer gently from one to two hours. rub through a colander, heat again to boiling, season with salt and cream if desired, and serve. canned okra and tomatoes need only to be rubbed through a colander, scalded and seasoned, to make a most excellent soup. if preferred, one or two potatoes may be sliced and cooked, rubbed through a colander, and added. tomato soup with vermicelli.--cook a cupful of broken vermicelli in a pint of boiling water for ten minutes. turn into a colander to drain. have boiling two quarts of strained, stewed tomatoes, to which add the vermicelli. if preferred, the tomato may be thickened slightly with a little cornstarch rubbed smooth in cold water before adding the vermicelli. salt to taste, and just before serving turn in a cup of hot, thin cream. let all boil up for a moment, then serve at once. vegetable oyster soup.--scrape all the outer covering and small rootlets from vegetable oysters, and lay them in a pan of cold water to prevent discoloration. the scraping can be done much easier if the roots are allowed first to stand in cold water for an hour or so. slice rather thin, enough to make one quart, and put to cook in a quart of water. let them boil slowly until very tender. add a pint of milk, a cup of thin cream, salt, and when boiling, a tablespoonful or two of flour, rubbed to a cream with a little milk. let the soup boil a few minutes until thickened, and serve. vegetable soup.--simmer together slowly for three or four hours, in five quarts of water, a quart of split peas, a slice of carrot, a slice of white turnip, one cup of canned tomatoes, and two stalks of celery cut into small bits. when done, rub through a colander, add milk to make of proper consistency, reheat, season with salt and cream, and serve. vegetable soup no. .--prepare and slice a pint of vegetable oysters and a pint and a half of potatoes. put the oysters to cook first, in sufficient water to cook both. when nearly done, add the potatoes and cook all till tender. rub through a colander, or if preferred, remove the pieces of oysters, and rub the potato only through the colander, together with the water in which the oysters were cooked, as that will contain all the flavor. return to the fire, and add salt, a pint of strained, stewed tomatoes, and when boiling, the sliced oysters if desired, a cup of thin cream and a cup of milk, both previously heated; serve at once. vegetable soup no. .--soak a cupful of white beans over night in cold water. when ready to cook, put into fresh boiling water and simmer until tender. when nearly done, add three large potatoes sliced, two or three slices of white turnip, and one large parsnip cut in slices. when done, rub through a colander, add milk or water to make of proper consistency, season with salt and cream, reheat and serve. this quantity of material is sufficient for two quarts of soup. vegetable soup no. .--prepare a quart of bran stock as previously directed. heat to boiling, and add to it one teaspoonful of grated carrot, a slice of onion, and a half cup of tomato. cook together in a double boiler for half an hour. remove the slice of onion, and add salt and a half cup of turnip previously cooked and cut in small dice. velvet soup.--pour three pints of hot potato soup, seasoned to taste, slowly over the well-beaten yolks of two eggs, stirring briskly to mix the egg perfectly with the soup. it must not be reheated after adding the egg. plain rice or barley soup may be used in place of potato soup, if preferred. vermicelli soup.--lightly fill a cup with broken vermicelli. turn it into a pint of boiling water, and cook for ten or fifteen minutes. drain off all the hot water and put into cold water for a few minutes. turn into a colander and drain again; add three pints of milk, salt to taste, and heat to boiling. have the yolks of three eggs well beaten, and when the soup is boiling, turn it gradually onto the eggs, stirring briskly that they may not curdle. return to the kettle, reheat nearly to boiling, and serve at once. vermicelli soup no. .--cook a cupful of sliced vegetable oysters, a stalk or two of celery, two slices of onion, a parsnip, and half a carrot in water just sufficient to cover well. meanwhile put a cupful of vermicelli in a quart of milk and cook in a double boiler until tender. when the vegetables are done, strain off the broth and add it to the vermicelli when cooked. season with salt and a cup of cream. beat two eggs light and turn the boiling soup on the eggs, stirring briskly that they may not curdle. reheat if not thickened, and serve. white celery soup.--cut two heads of celery into finger lengths, and simmer in a quart of milk for half an hour. remove the pieces of celery with a skimmer. thicken the soup with a tablespoonful of cornstarch braided with a little milk, add salt if desired, and a teacup of whipped cream. table topics. soup rejoices the stomach, and disposes it to receive and digest other food.--_brillat savarin._ to work the head, temperance must be carried into the diet.--_beecher._ to fare well implies the partaking of such food as does not disagree with body or mind. hence only those fare well who live temperately.--_socrates._ the aliments to which the cook's art gives a liquid or semi-liquid form, are in general more digestible.--_dictionaire de medicine._ in the most heroic days of the grecian army, their food was the plain and simple produce of the soil. when the public games of ancient greece were first instituted, the _athleta_, in accordance with the common dietetic habits of the people, were trained entirely on vegetable food. the eating of much flesh fills us with a multitude of evil diseases and multitudes of evil desires.--_perphyrises, a.d._ no flocks that range the valley free to slaughter i condemn; taught by the power that pities me, i learn to pity them. but from the mountain's grassy side a guiltless feast i bring; a scrip with herbs and fruits supplied and water from the spring. --_goldsmith._ breakfast dishes a good breakfast is the best capital upon which people who have real work to do in the world can begin the day. if the food is well selected and well cooked, it furnishes both cheer and strength for their daily tasks. poor food, or good food poorly prepared, taxes the digestive powers more than is due, and consequently robs brain and nerves of vigor. good food is not rich food, in the common acceptation of the term; it is such food as furnishes the requisite nutriment with the least fatigue to the digestive powers. it is of the best material, prepared in the best manner, and with pleasant variety, though it may be very simple. "what to get for breakfast" is one of the most puzzling problems which the majority of housewives have to solve. the usually limited time for its preparation requires that it be something easily and quickly prepared; and health demands that the bill of fare be of such articles as require but minimum time for digestion, that the stomach may have chance for rest after the process of digestion is complete, before the dinner hour. the custom of using fried potatoes or mushes, salted fish or meats, and other foods almost impossible of digestion, for breakfast dishes, is most pernicious. these foods set completely at variance all laws of breakfast hygiene. they are very difficult of digestion, and the thirst-provoking quality of salted foods makes them an important auxiliary to the acquirement of a love of intoxicating drinks. we feel very sure that, as a prominent temperance writer says, "it very often happens that women who send out their loved ones with an agony of prayer that they may be kept from drink for the day, also send them with a breakfast that will make them almost frantic with thirst before they get to the first saloon." the foods composing the breakfast _menu_ should be simple in character, well and delicately cooked, and neatly served. fruits and grains and articles made from them offer the requisites for the ideal breakfast. these afford ample provision for variety, are easily made ready, and easily digested, while at the same time furnishing excellent nutriment in ample quantity and of the very best quality. meats, most vegetables, and compound dishes, more difficult of digestion, are better reserved for the dinner bill of fare. no vegetable except the potato is especially serviceable as a breakfast food, and it is much more readily digested when baked than when prepared in any other manner. stewing requires less time for preparation, but about one hour longer for digestion. as an introduction to the morning meal, fresh fruits are most desirable, particularly the juicy varieties, as oranges, grape fruit, melons, grapes, and peaches, some one of which are obtainable nearly the entire year. other fruits; such as apples, bananas, pears, etc., though less suitable, may be used for the same purpose. they are, however, best accompanied with wafers or some hard food, to insure their thorough mastication. for the second course, some of the various cereals, oatmeal, rye, corn, barley, rice, or one of the numerous preparations of wheat, well cooked and served with cream, together with one or more unfermented breads (recipes for which have been given in a previous chapter), cooked fruits, and some simple relishes, are quite sufficient for a healthful and palatable breakfast. if, however, a more extensive bill of fare is desired, numerous delicious and appetizing toasts may be prepared according to the recipes given in this chapter, and which, because of their simple character and the facility with which they can be prepared, are particularly suitable as breakfast dishes. the foundation of all these toasts is _zwieback_, or twice-baked bread, prepared from good whole-wheat or graham fermented bread cut in uniform slices not more than a half inch thick, each slice being divided in halves, placed on tins, or what is better, the perforated sheets recommended for baking rolls, and baked or toasted in a slow oven for a half hour or longer, until it is browned evenly throughout the entire slice. the zwieback may be prepared in considerable quantity and kept on hand in readiness for use. it will keep for any length of time if stored in a dry place. stale bread is the best for making zwieback, but it should be good, light bread; that which is sour, heavy, and not fit to eat untoasted, should never be used. care must be taken also not to scorch the slices, as once scorched, it is spoiled. properly made, it is equally crisp throughout, and possesses a delicious, nutty flavor. its preparation affords an excellent opportunity for using the left-over slices of bread, and it may be made when the oven has been heated for other purposes, as after the baking of bread, or even during the ordinary cooking, with little or no additional heat. if one possesses an aladdin oven, it can be prepared to perfection. zwieback may also be purchased in bulk, all ready for use, at ten cents a pound, from the sanitarium food co., battle creek, mich., and it is serviceable in so many ways that it should form a staple article of food in every household. for the preparation of toasts, the zwieback must be first softened with some hot liquid, preferably thin cream. heat the cream (two thirds of a pint of cream will be sufficient for six half slices) nearly to boiling in some rather shallow dish. put the slices, two or three at a time, in it, dipping the cream over them and turning so that both sides will become equally softened. keep the cream hot, and let the slices remain until softened just enough so that the center can be pierced with a fork, but not until at all mushy or broken. with two forks or a fork and a spoon, remove each slice from the hot cream, draining as thoroughly as possible, and pack in a heated dish, and repeat the process until as much zwieback has been softened as desired. cover the dish, and keep hot until ready to serve. special care should be taken to drain the slices as thoroughly as possible, that none of them be wet and mushy. it is better to remove them from the cream when a little hard than to allow them to become too soft, as they will soften somewhat by standing after being packed in the dish. prepare the sauce for the toast at the same time or before softening the slices, and pour into a pitcher for serving. serve the slices in individual dishes, turning a small quantity of the hot sauce over each as served. _recipes._ apple toast.--fresh, nicely flavored apples stewed in a small quantity of water, rubbed through, a colander, sweetened, then cooked in a granite-ware dish in a slow oven until quite dry, make a nice dressing for toast. baked sweet or sour apples rubbed through a colander to remove cores and skins, are also excellent. soften slices of zwieback in hot cream, and serve with a spoonful or two on each slice. if desired, the apple may be flavored with a little pineapple or lemon, or mixed with grape, cranberry, or apricot, thus making a number of different toasts. apricot toast.--stew some nice dried apricots as directed on page . when done, rub through a fine colander to remove all skins and to render them homogeneous. add sugar to sweeten, and serve as a dressing on slices of zwieback which have been previously softened in hot cream. one half or two thirds fresh or dried apples may be used with the apricots, if preferred. asparagus toast.--prepare asparagus as directed on page . when tender, drain off the liquor and season it with a little cream, and salt if desired. moisten nicely browned zwieback in the liquor and lay in a hot dish; unbind the asparagus, heap it upon the toast, and serve. banana toast.--peel and press some nice bananas through a colander. this may be very easily done with a potato masher, or if preferred a vegetable press may be used for the purpose. moisten slices of zwieback with hot cream and serve with a large spoonful of the banana pulp on each slice. fresh peaches may be prepared and used on the toast in the same way. berry toast.--canned strawberries, blueberries, and blackberries may be made into an excellent dressing for toast. turn a can of well-kept berries into a colander over an earthen dish, to separate the juice from the berries. place the juice in a porcelain kettle and heat to boiling. thicken to the consistency of cream with flour rubbed smooth in a little water; a tablespoonful of flour to the pint of juice will be about the right proportion. add the berries and boil up just sufficiently to cook the flour and heat the berries; serve hot. if cream for moistening the zwieback is not obtainable, a little juice may be reserved without thickening, and heated in another dish to moisten the toast; of if preferred, the fruit may be heated and poured over the dry zwieback without being thickened, or it may be rubbed through a colander as for apricot toast. berry toast no. .--take fresh red or black raspberries, blueberries, or strawberries, and mash well with a spoon. add sugar to sweeten, and serve as a dressing on slices of zwieback previously moistened with hot cream. celery toast.--cut the crisp white portion of celery into inch pieces, simmer twenty minutes or half an hour, or until tender, in a very little water; add salt and a cup of rich milk. heat to boiling, and thicken with a little flour rubbed smooth in a small quantity of milk--a teaspoonful of flour to the pint of liquid. serve hot, poured over slices of zwieback previously moistened with cream or hot water. cream toast.--for this use good graham or whole-wheat zwieback. have a pint of thin sweet cream scalding hot, salt it a little if desired, and moisten the zwieback in it as previously directed packing it immediately into a hot dish; cover tightly so that the toast may steam, and serve. the slices should be thoroughly moistened, but not soft and mushy nor swimming in cream; indeed, it is better if a little of the crispness still remains. cream toast with poached egg.--prepare the cream toast as previously directed, and serve hot with a well-poached egg on each slice. cherry toast.--take a quart of ripe cherries; stem, wash and stew (if preferred the stones may be removed) until tender but not broken; add sugar to sweeten, and pour over slices of well-browned dry toast or zwieback. serve cold. gravy toast.--heat a quart and a cupful of rich milk to boiling, add salt, and stir into it three scant tablespoonfuls of flour which has been rubbed to a smooth paste in a little cold milk. this quantity will be sufficient for about a dozen slices of toast. moisten slices of zwieback with hot water and pack in a heated dish. when serving, pour a quantity of the cream cause over each slice. dry toast with hot cream.--nicely prepared zwieback served in hot saucers with hot cream poured over each slice at the table, makes a most delicious breakfast dish. grape toast.--stem well-ripened grapes, wash well, and scald without water in a double boiler until broken; rub through a colander to remove sends and skins, and when cool, sweeten to taste. if the toast is desired for breakfast, the grapes should be prepared the day previous. soften the toast in hot cream, as previously directed, and pack in a tureen. heat the prepared grapes and serve, pouring a small quantity over each slice of toast. canned grapes may be used instead of fresh ones, if desired. lentil toast.--lentils stewed as directed for lentil gravy on page served as a dressing on slices of zwieback moistened with hot cream or water, makes a very palatable toast. browned flour may be used to thicken the dressing if preferred. prune toast.--cook prunes as directed on page , allowing them to simmer very slowly for a long time. when done, rub through a colander, and if quite thin, they should be stewed again for a time, until they are about the consistency of marmalade. moisten slices of zwieback with hot cream, and serve with a spoonful or two of the prune dressing on each. one third dried apple may be used with the prune, if preferred. peach toast.--stew nice fresh peaches in a small quantity of water; when tender, rub through a colander, and if quite juicy, place on the back of the range where they will cook very slowly until nearly all the water has evaporated, and the peach is of the consistency of marmalade. add sugar to sweeten, and serve the same as prunes, on slices of zwieback previously moistened with hot cream. canned peaches may be drained from their juice and prepared in the same manner. dried or evaporated peaches may also be used. toast with dried-peach dressing will be more delicate in flavor if one third dried apples be used with the peaches. snowflake toast.--heat to boiling a quart of milk to which a half cup of cream, and a little salt have been added. thicken with a tablespoonful of flour rubbed smooth in a little cold milk. have ready the whites of two eggs beaten to a stiff froth; and when the sauce is well cooked, turn a cupful of it on the beaten egg, stirring well meanwhile so that it will form a light, frothy mixture, to which add the remainder of the sauce. if the sauce is not sufficiently hot to coagulate the albumen, it may be heated again almost to the boiling point, but should not be allowed to boil. the sauce should be of a light, frothy consistency throughout. serve as dressing on nicely moistened slices of zwieback. tomato toast.--moisten slices of zwieback in hot cream, and serve with a dressing prepared by heating a pint of strained stewed tomato to boiling, and thickening with a tablespoonful of corn starch or flour rubbed smooth in a little cold water. season with salt and a half cupful of hot cream. the cream may be omitted, if preferred. vegetable oyster toast.--cook a quart of cleaned, sliced vegetable oysters in a quart of water until very tender; add a pint and a half of rich milk, salt to taste, and thicken the whole with two tablespoonfuls of flour rubbed to a smooth paste with a little milk. let it boil for a few minutes, and serve as a dressing on slices of well-browned toast previously moistened with hot water or cream. _miscellaneous breakfast dishes._ brewis.--heat a pint of rich milk to boiling, remove from fire, and beat into it thoroughly and quickly a cup of very fine stale rye or graham bread crumbs. serve at once with cream. blackberry mush.--rub a pint of canned or fresh stewed and sweetened blackberries, having considerable juice, through a fine colander or sieve to remove the seeds. add water to make a pint and a half cupful in all, heat to boiling, and sprinkle into it a cupful of sifted graham flour, or sufficient to make a mush of desired thickness. cook as directed for graham mush, page . serve hot with cream. dry granola.--this prepared food, made from wheat, corn, and oats, and obtainable from the sanitarium food co., battle creek, mich., forms an excellent breakfast dish eaten with cold or hot milk and cream. wheatena, prepared wholly from wheat; avenola, made from oats and wheat; and gofio, made from parched grains, all obtainable from the same firm, are each delicious and suitable foods for the morning meal. frumenty.--wash well a pint of best wheat, and soak for twenty-four hours in water just sufficient to cover. put the soaked wheat in a covered earthen baking pot or jar, cover well with water, and let it cook in a very slow oven for twelve hours. this may be done the day before it is wanted, or if one has a coal range in which a fire may be kept all night, or an aladdin oven, the grain may be started in the evening and cooked at night. when desired for use, put in a saucepan with three pints of milk, a cupful of well-washed zante currants, and one cup of seeded raisins. boil together for a few minutes, thicken with four tablespoonfuls of flour rubbed smooth in a little cold milk, and serve. macaroni with raisins.--break macaroni into inch lengths sufficient to fill a half-pint cup. heat four cups of milk, and when actively boiling, put in the macaroni and cook until tender. pour boiling water over a half cup of raisins, and let them stand until swelled. ten or fifteen minutes before the macaroni is done, add the raisins. serve hot with or without the addition of cream. macaroni cooked in the various ways as directed in the chapter on grains, is also suitable for breakfast dishes. macaroni with kornlet.--break macaroni into inch lengths and cook in boiling milk and water. prepare the kornlet by adding to it an equal quantity of rich milk or thin cream, and thickening with a little flour, a tablespoonful to the pint. when done, drain the macaroni, and add the kornlet in the proportion of a pint of kornlet mixture to one and one half cups of macaroni. mix well, turn into an earthen dish, and brown in a moderate oven. left-over kornlet soup, if kept on ice, may be utilized for this breakfast dish, and the macaroni may be cooked the day before. green corn pulp may be used in place of the kornlet. peach mush.--prepare the same as blackberry mush using very thin peach sauce made smooth by rubbing through a colander. freshly stewed or canned peaches or nicely cooked dried peaches are suitable for this purpose. apples and grapes may be likewise used for a breakfast mush. rice with lemon.--wash a cup of rice and turn it into three pints of boiling water, let it boil vigorously until tender, and turn into a colander to drain. while still in the colander and before the rice has become at all cold, dip quickly in and out of a pan of cold water several times to separate the grains, draining well afterward. all should be done so quickly that the rice will not become too cold for serving; if necessary to reheat, place for a few moments in a dish in a steamer over a kettle of boiling water. serve with a dressing of lemon previously prepared by cutting two fresh lemons in thin, wafer-like slices, sprinkling each thickly with sugar, and allowing them to stand for an hour or more until a syrup is formed. when the rice is ready to serve, lay the slices of lemon on top of it, pouring the syrup over it, and serve with a slice or two of the lemon for each dish. table topics. the lightest breakfast is the best.--_oswald._ a new name for breakfast.--"tum, mamma, leth's go down to tupper," said a little toddler to her mother, one morning, recently. "why, we don't have supper in the morning," replied the mother. "den leth's do down to dinner," urged the little one. "but we don't have dinner in the morning," corrected the mother. "well, den, leth's do down any way," pleaded the child. "but try and think what meal we have in the morning," urged mamma. "i know," said the toddler, brightening up. "what meal do we have in the morning?" "oatmeal. tum on; leth's do."--_sel._ seneca, writing to a friend of his frugal fare which he declares does not cost a sixpence a day, says:-- "do you ask if that can supply due nourishment? yes; and pleasure too. not indeed, that fleeting and superficial pleasure which needs to be perpetually recruited, but a solid and substantial one. bread and polenta certainly is not a luxurious feeding, but it is no little advantage to be able to receive pleasure from a simple diet of which no change of fortune can deprive one." breakfast: come to breakfast! little ones and all,-- how their merry footsteps patter at the call! break the bread; pour freely milk that cream-like flows; a blessing on their appetites and on their lips of rose. dinner may be pleasant so may the social tea, but yet, methinks the breakfast is best of all the three. with its greeting smile of welcome, its holy voice of prayer, it forgeth heavenly armor to foil the hosts of care. --_mrs. sigourney._ health is not quoted in the markets because it is without price.--_sel._ it is a mistake to think that the more a man eats, the fatter and stronger he will become.--_sel._ desserts custom has so long established the usage of finishing the dinner with a dessert of some kind, that a _menu_ is considered quite incomplete without it; and we shall devote the next few pages to articles which may be deemed appropriate and healthful desserts, not because we consider the dessert itself of paramount importance, for indeed we do not think it essential to life or even to good living, but because we hope the hints and suggestions which our space permits, may aid the housewife in preparing more wholesome, inexpensive dishes in lieu of the indigestible articles almost universally used for this purpose. we see no objection to the use of a dessert, if the articles offered are wholesome, and are presented before an abundance has already been taken. as usually served, the dessert is but a "snare and delusion" to the digestive organs. compounded of substances "rich," not in food elements, but in fats, sweets, and spices, and served after enough has already been eaten, it offers a great temptation to overeat; while the elements of which it is largely composed, serve to hamper the digestive organs, to clog the liver, and to work mischief generally. at the same time it may be remarked that the preparation of even wholesome desserts requires an outlay of time and strength better by far expended in some other manner. desserts are quite unnecessary to a good, healthful, nutritious dietary. the simplest of all desserts are the various nuts and delicious fruits with which nature has so abundantly supplied us, at no greater cost than their harmful substitutes, and which require no expenditure of time or strength in their preparation. if, however, other forms of dessert are desired, a large variety may be prepared in a simple manner, so as to be both pleasing and appetizing. general suggestions. in the preparation of desserts, as in that of all other foods it is essential that all material used shall be thoroughly good of its kind. if bread is to be used, the crumbs should be dry and rather stale, but on no account use that which is sour or moldy. some housekeepers imagine that if their bread happens to spoil and become sour, although it is hardly palatable enough for the table, it may be advantageously used to make puddings. it is indeed quite possible to combine sour bread with other ingredients so as to make a pudding agreeable to the palate; but disguising sour bread makes sweets and flavors by no means changes it into a wholesome food. it is better economy to throw sour bread away at once than to impose it upon the digestive organs at the risk of health and strength. bread which has begun to show appearance of mold should never be used; for mold is a poison, and very serious illness has resulted from the eating of puddings made from moldy bread. eggs, to be used for desserts, should always be fresh and good. cooks often imagine that an egg too stale to be eaten in any other way will do very well for use in cakes and puddings, because it can be disguised so as not to be apparent to the taste; but stale eggs are unfit for food, either alone or in combination with other ingredients. their use is often the occasion of serious disturbances of the digestive organs. most desserts in which eggs are used will be much lighter if the yolks and whites are beaten separately. if in winter, and eggs are scarce, fewer may be used, and two tablespoonfuls of dry snow for each omitted egg stirred in the last thing before baking. milk, likewise, should always be sweet and fresh. if it is to be heated, use a double boiler, so that there will be no danger of scorching. if fresh milk is not available, the condensed milk found at the grocer's is an excellent substitute. dissolve according to directions, and follow the recipe the same as with fresh milk, omitting one half or two thirds the given amount of sugar. if dried sweet fruits, raisins, or currants are to be used, look them over carefully, put them in a colander, and placing it in a pan of warm water, allow the currants to remain until plump. this will loosen the dirt which, while they are shriveled, sticks in the creases, and they may then be washed by dipping the colander in and out of clean water until they are free from sediment; rinse in two waters, then spread upon a cloth, and let them get perfectly dry before using. it is a good plan, after purchasing raisins and currants, to wash and dry a quantity, and store in glass cans ready for use. to facilitate the stoning of raisins, put them into a colander placed in a dish of warm water until plump; then drain, when the seeds can be easily removed. for desserts which are to be molded, always wet the molds in cold water before pouring in the desserts. _suggestions for flavoring, etc._ to prepare almond paste.--blanch the nuts according to directions given on page . allow them to dry thoroughly, and pound in a mortar to a smooth paste. they can be reduced much easier if dried for a day or two after blanching. during the pounding, sprinkle with a few drops of cold water, white of egg, rose water, or lemon juice, to prevent them from oiling. cocoanut flavor.--cocoanut, freshly grated or desiccated, unless in extremely fine particles, is a very indigestible substance, and when its flavor is desired for custards, puddings, etc., it is always better to steep a few tablespoonfuls in a pint of milk for twenty minutes or a half hour, and strain out the particles. the milk should not be allowed to boil, as it will be likely to curdle. one tablespoonful of freshly grated cocoanut or two of the desiccated will give a very pleasant and delicate flavor; and if a more intense flavor is desired, use a larger quantity. orange and lemon flavor.--orange or lemon flavor may be obtained by steeping a few strips of the yellow part of the rind of lemon or orange in milk for twenty minutes. skim out the rind before using for desserts. care should be taken to use only the yellow part, as the white will impart a bitter flavor. the grated rind may also be used for flavoring, but in grating the peel, one must be careful to grate very lightly, and thus use only the outer yellow portion, which contains the essential oil of the fruit. grate evenly, turning and working around the lemon, using as small a surface of the grater as possible, in order to prevent waste. generally, twice across the grater and back will be sufficient for removing all the yellow skin from one portion of a lemon. a well-grated lemon should be of exactly the same shape as before, with no yellow skin remaining, and no deep scores into the white. remove the yellow pulp from the grater with a fork. to color sugar.--for ornamenting the meringues of puddings and other desserts, take a little of the fresh juice of cranberries, red raspberries, currants, black raspberries, grapes, or other colored juices of fruits, thicken it stiff with the sugar, spread on a plate to dry, or use at one. it may be colored yellow with orange peel strained through a cloth, or green with the juice of spinach. sugar prepared in this manner is quite as pretty and much more wholesome than the colored sugars found in market, which are often prepared with poisonous chemicals. fruit desserts. _recipes._ apple dessert.--pare some large tart apples, remove the cores, put into the cavities a little quince jelly, lemon flavored sugar, or grated pineapple and sugar, according to the flavor desired. have as many squares of bread with the crust taken off as there are apples, and place a filled apple on each piece of bread, on earthen pie plates; moisten well with a little quince jelly dissolved in water, lemon juice, or pineapple juice, according to the filling used. cover closely, and bake in a rather quick oven till the apples are tender. serve with whipped cream and sugar. apple meringue dessert.--pare and core enough tart, easy-cooking apples to make a quart when stewed. cover closely and cook slowly till perfectly tender, when they should be quite dry. mash through a colander, add a little sugar and a little grated pineapple or lemon peel. beat light with a silver fork, turn into a pudding dish, and brown in a moderate oven ten or fifteen minutes. then cover with a meringue made with two tablespoonfuls of sugar and the beaten whites of two eggs, and return to the oven for a moment to brown. serve cold. apple rose cream.--wash, core, slice, and cook without paring, a dozen fresh snow apples until very dry. when done, rub through a colander to remove the skins, add sugar to sweeten, and the whites of two eggs; beat vigorously with an egg beater until stiff, add a teaspoonful of rose water for flavoring, and serve at once, or keep on ice. it is especially important that the apples be very dry, otherwise the cream will not be light. if after rubbing through the colander, there is still much juice, they should be cooked again until it has evaporated; or they may be turned into a jelly bag and drained. other varieties of apple may be used, and flavored with pineapple or vanilla. made as directed of snow apples or others with white flesh and red skins, the cream should be of a delicate pink color, making a very dainty as well as delicious dessert. apple snow.--pare and quarter some nice tart apples. those that when cooked will be whitest in color are best. put them into a china dish, and steam until tender over a kettle of boiling water. when done, rub through a colander or beat with a fork until smooth, add sugar to sweeten and a little grated lemon rind, and beat again. for every cup and a half of the prepared apple allow the white of one egg, which beat to a stiff froth, adding the apple to it a little at a time, beating all together until, when taken up in a spoon, it stands quite stiff. serve cold, with or without a simple custard prepared with a pint of hot milk, a tablespoonful of sugar, and the yolks of two eggs. baked apples with cream.--pare some nice juicy sweet apples, and remove the cores without dividing. bake until tender in a covered dish with a spoonful or two of water on the bottom. serve with whipped cream. or, bake the apples without paring and when done, remove the skins, and serve in the same manner. the cream may be flavored with a little lemon or rose if desired. lemon apples and citron apples, prepared as directed on pages and , make a most delicious dessert served with whipped cream and sugar, or with mock cream flavored with cocoanut. baked sweet apple dessert.--wash and remove the cores from a dozen medium-sized sweet apples, and one third as many sour ones, and bake until well done. mash through a colander to make smooth and remove the skins. put into a granite-ware dish, smooth the top with a knife, return to the oven and bake very slowly until dry enough to keep its shape when cut. add if desired a meringue made by heating the white of one egg with a tablespoonful of sugar. cut into squares, and serve in individual dishes. the meringue may be flavored with lemon or dotted with bits of colored sugar. bananas in syrup.--heat in a porcelain kettle a pint of currant and red raspberry juice, equal parts, sweetened to taste. when boiling, drop into it a dozen peeled bananas, and simmer very gently for twenty minutes. remove the bananas, boil the juice until thickened to the consistency of syrup, and pour over the fruit. serve cold. baked bananas.--bake fresh, firm, yelow bananas with the skins on fifteen minutes in a moderate oven. serve hot. fresh fruit compote.--flavor three tablespoonfuls of sugar by mixing with it a little of the grated yellow rind of an orange, or by rubbing it over the orange to extract the oil. if the latter method is used, the square lump sugar will be preferable. pare, quarter, and slice three medium-sized tart apples. peel, remove the seeds, and cut in quite fine pieces three oranges. put the fruit in alternate layers in a glass dish. sweeten a cupful of fresh or canned raspberry juice with the flavored sugar, and turn it over the fruit. put the dish on ice to cool for a half hour before serving. grape apples.--sweeten a pint of fresh grape juice with a pint of sugar, and simmer gently until reduced one third. pare and core without dividing, six or eight nice tart apples, and stew very slowly in the grape juice until tender, but not broken. remove the apples and boil the juice (if any remain) until thickened to the consistency of syrup. serve cold with a dressing of whipped cream. canned grape pulp or juice may be utilized for this purpose. sweet apples may be used instead of tart ones, and the sugar omitted. peach cream.--pare and stone some nice yellow peaches, and mash with a spoon or press through a colander with a potato masher. allow equal quantities of the peach pulp and cream, add a little sugar to sweeten, and beat all together until the cream is light. serve in saucers or glasses with currant buns. a banana cream may be prepared in the same manner. prune dessert.--prepare some prune marmalade as directed on page . put in a square granite-ware dish, which place inside another dish containing hot water, and cook it in a slow oven until the marmalade is dry enough to retain its shape when cut with a knife. if desired add a meringue as for baked sweet apple dessert, dotting the top with pink sugar. serve in squares in individual dishes. desserts made of fruit with grains, bread, etc. _recipes._ apple sandwich.--mix half a cup of sugar with the grated yellow rind of half a lemon. stir half a cup of cream into a quart of soft bread crumbs; prepare three pints of sliced apples, sprinkled with the sugar; fill a pudding dish with alternate layers of moistened crumbs and sliced apples, finishing with a thick layer of crumbs. unless the apples are very juicy, add half a cup of cold water, and unless quite tart, have mixed with the water the juice of half a lemon. cover and bake about one hour. remove the cover toward the last, that the top may brown lightly. serve with cream. berries or other acid fruits may be used in place of apples, and rice or cracked wheat mush substituted for bread crumbs. apple sandwich no. .--prepare and stew some apples as for sauce, allowing them to become quite dry; flavor with lemon, pineapples, quince, or any desired flavor. moisten slices of zwieback in hot cream as for toast. spread a slice with the apple mixture, cover with a second slice of the moistened zwieback, then cut in squares and serve, with or without a dressing of mock cream. if desired to have the sandwiches particularly dainty, cut the bread from which the zwieback is prepared in rounds, triangles, or stars before toasting. baked apple pudding.--pour boiling water over bread crumbs; when soft, squeeze out all the water, and line the bottom and sides of an oiled earthen pudding dish with the crumbs. fill the interior with sliced apples, and cover with a layer of bread crumbs. bake in a covered dish set in a pan of hot water, until the apples are tender; then remove the cover and brown. loosen the pudding with a knife, invert on a plate, and it will turn out whole. serve with sugar and cream. barley fruit pudding.--mix together a pint of cold, well steamed pearl barley, a cup of finely minced tart apples, three fourths of a cup of chopped and seeded raisins, a third of a cup of sugar, and a cup of boiling water and turn into a pudding dish; cover, and place the dish in the oven in a pan of hot water, and bake slowly an hour and a half, or until the water has become quite absorbed and the fruit tender. serve warm with a water, adding sugar to taste, and thickening with a half teaspoonful of cornstarch. any tart fruit jelly may be used, or the pudding may be served with cream and sugar flavored with a little grated lemon rind. barley fig pudding.--one pint of well-steamed pearl barley, two cups of finely chopped best figs, one half cup of sugar, one half cup of thin sweet cream, and one and one half cups of fresh milk. mix all thoroughly, turn into an earthen pudding dish; place it in the oven in a pan half full of hot water, and bake slowly till the milk is nearly absorbed. the pudding should be stirred once or twice during the baking, so that the figs will be distributed evenly, instead of rising to the top. blackberry cornstarch pudding.--take two quarts of well-ripened blackberries which have been carefully looked over, put them into a granite-ware boiler with half a cup of water, and stew for twenty minutes. add sugar to sweeten, and three heaping tablespoonfuls of cornstarch rubbed to a cream with a little cold water. cook until thickened, pour into molds, and cool. serve cold with milk or cream. other fresh or canned berries may be used in the same way. cocoanut and cornstarch blancmange.--simmer two tablespoonfuls of desiccated cocoanut in a pint of milk for twenty minutes, and strain through a fine sieve. if necessary, add more cold milk to make a full pint. add a tablespoonful of sugar, heat to boiling, and stir in gradually two tablespoonfuls of cornstarch rubbed smooth in a very little cold milk. cook five minutes, turn into cups, and serve cold with fruit sauce or cream. cornstarch blancmange.--stir together two tablespoonfuls of cornstarch, half a cup of sugar, the juice and a little of the grated rind of one lemon; braid the whole with cold water enough to dissolve well. then pour boiling water over the mixture, stirring meanwhile, until it becomes transparent. allow it to bubble a few minutes longer, pour into molds, and serve cold with cream and sugar. cornstarch with raisins.--measure out one pint of rich milk. rub two tablespoonfuls of cornstarch perfectly smooth with a little of the milk, and heat the remainder to boiling, adding to it a tablespoonful of sugar. add the braided cornstarch, and let it cook until it thickens, stirring constantly. then add a half cup of raisins which have been previously steamed. this may be served hot with sugar and cream, or turned into cups and molded, and served cold with lemon, orange, or other fruit sauce for dressing. cornstarch with apples.--prepare the cornstarch as in the preceding recipe, omitting the raisins. place in a pudding dish some lemon apple sauce, without juice, about two inches deep. pour the cornstarch over it, and serve hot or cold with cream. cornstarch fruit mold.--heat a quart of strawberry, raspberry, or currant juice, sweetened to taste, to boiling. if the pure juice of berries is used, it may be diluted with one cup of water to each pint and a half of juice. stir in four tablespoonfuls of cornstarch well braided with a little of the juice reserved for this purpose. boil until the starch is well cooked, stirring constantly. pour into molds previously wet with cold water, and cool. serve with cream and sugar. a circle of fresh berries around the mold when served adds to its appearance. cornstarch fruit mold no. .--wash, stone, and stew some nice french prunes, add sugar to sweeten, and if there is not an abundance of juice, a little boiling water. for every one fourth pound of prunes there should be enough juice to make a pint in all, for which add two tablespoonfuls of cornstarch, rubbed smooth in a little cold water, and boil three or four minutes. pour into cups previously wet in cold water, and mold. serve cold with whipped cream. other dried or canned fruits, as apricots, peaches, cherries, etc., may be used in place of prunes, if preferred. cracked-wheat pudding.--a very simple pudding may be made with two cups of cold, well-cooked cracked wheat, two and a half cups of milk, and one half cup of sugar. let the wheat soak in the milk till thoroughly mixed and free from lumps, then add the sugar and a little grated lemon peel, and bake about three fourths of an hour in a moderate oven. it should be of a creamy consistency when cold, but will appear quite thin when taken from the oven. by flavoring the milk with cocoanut, a different pudding may be produced. rolled or pearl wheat may be used for this pudding. a cupful of raisins may be added if desired. cracked-wheat pudding no. .--four and one half cups of milk, a very scant half cup of cracked wheat, one half cup of sugar; put together in a pudding dish, and bake slowly with the dish covered and set in a pan of hot water for three or four hours, or until the wheat is perfectly tender, as may be ascertained by dipping a few grains with a spoon out from the side of the dish. farina blancmange.--heat a quart of milk, reserving one half cup, to boiling. then add two tablespoonfuls of sugar, and four heaping tablespoonfuls of farina, previously moistened with the reserved half cup of milk. let all boil rapidly for a few minutes till the farina has well set, then place in a double boiler, or a dish set in a pan of boiling water, to cook an hour longer. mold in cups previously wet with cold water. serve with sugar and cream flavored with vanilla or a little grated lemon rind, mock cream, or cocoanut sauce. much variety may be given this simple dessert by serving it with a dressing of fruit juices; red raspberry, strawberry, grape, current, cranberry, cherry, and plum are all very good. if desired, the milk with which the blancmange is prepared may be first flavored with cocoanut, thus making a different blancmange. fresh fruit, as sliced banana, blueberries, or strawberries, lightly stirred in just before molding, make other excellent varieties. farina fruit mold.--put a quart of well-sweetened red raspberry juice into the inner cup of a double boiler. heat to boiling, and stir in four heaping tablespoonfuls of farina first moistened with a little of the juice. boil up until thickened, then set into the outer boiler, the water in which should be boiling, and cook for one hour. pour into molds previously wet in cold water, and cool. serve with whipped cream or mock cream. currant, strawberry, cherry, or blackberry juice may be used instead of raspberry. if water be added to dilute the juice, a little more farina will be needed. fruit pudding.--measure out one quart of rich new milk, reserving half a pint to wet five large rounded tablespoonfuls of sifted flour. add to the milk one even cup of sugar, turn in the flour mixture and heat to boiling in a farina kettle, stirring all the while to prevent lumps, and cook till it thickens, which will be about ten minutes after it begins to boil. remove from the stove, and beat while it is cooling. when cool, add sliced bananas or whole strawberries, whortleberries, raspberries, blackberries, sliced apricots, or peaches. serve cold. jam pudding.--make a jam by mashing well some fresh raspberries or blueberries and sweetening to taste. spread over slices of fresh, light bread or buns, and pile in layers one above another in a pudding dish. pour over the layers enough rich milk or thin cream heated to scalding, to moisten the whole. turn a plate over the pudding, place a weight upon it, and press lightly till cold. cut in slices, and serve with or without a cream dressing. plain fruit pudding or brown betty.--chop together one part seeded raisins and two parts good tart apples. fill a pudding dish with alternate layers of the fruit and bread crumbs, finishing with the bread crumbs on top. unless the apples are very juicy, moisten the whole with a tablespoonful of lemon juice in a cup of cold water, for a pudding filling a three-pint dish. cover the dish and place it in a moderate oven in a pan of hot water, and bake nearly an hour; then remove from the pan, uncover, and brown nicely. serve warm with cream and sugar, or with an orange or lemon sauce. seeded cherries may be used in place of the apples and raisins. in that case, each layer of fruit should be sprinkled lightly with sugar, and the water omitted. prune pudding.--moisten rather thin slices of stale bread in hot milk and place in a pudding dish with alternate layers of stewed prunes from which the stones have been removed, finishing with bread on top. pour over the whole a little more hot milk or pure juice or both, and bake in a moderate over three fourths of an hour. serve hot or cold with orange or lemon sauce. rice meringue.--steam a cupful of rice as directed on page until tender and dry. heap it loosely on a glass dish, and dot with squares of cranberry or currant jelly. beat with the whites of two eggs to a stiff froth with one third cup of sugar, and pile it roughly over the rice. serve with cream. rice snowball.--wash a cupful of good rice and steam until half done. have pared and cored without dividing, six large, easy cooking tart apples. put a clean square of cheese cloth over a plate, place the apples on it, and fill them and all the interstices between with rice. put the remainder of the rice over and around the apples; tie up the cloth, and cook in a kettle of boiling water until the apples are tender. when done, lift from the water and drain well, untie the cloth, invert the pudding upon a plate and remove the cloth. serve hot with cream and sugar or cocoanut sauce. rice fruit dessert.--cold boiled rice, molded so that it can be sliced, may be utilized in making a variety of delicious desserts. a nice pudding may be prepared by filling a dish with alternate layers of half-inch slices of molded rice and grated tart raw apples the same thickness. grate a little lemon rind over each layer. cover, and place in the oven in a pan of boiling water, and bake for an hour. serve with sugar and cream. stoned cherries or peaches may be used instead of the apple. rice dumpling.--steam a teacup of rice until tender, and line an oiled earthen pudding dish, pressing it up around the sides and over the bottom. fill the crust thus made with rather tart apples cut in small slices; cover with rice, and steam until the apples are tender, which may be determined by running a broom-straw through them. let stand until cold, then turn from the dish, and serve with sugar and cream. any easy cooking tart fruit, as stoned cherries, gooseberries, etc., may be used in place of the apples when preferred. rice cream pudding.--take one cup of good well-washed rice, one scant cup of sugar, and eight cups of new milk, with a little grated lemon rind for flavoring. put all into an earthen pudding dish, and place on the top of the range. heat very slowly until the milk is boiling, stirring frequently, so that the rice shall not adhere to the bottom of the dish. then put into a moderately hot oven, and bake without stirring, till the rice is perfectly tender, which can be ascertained by dipping a spoon in one side and taking out a few grains. it should be, when cold, of a rich, creamy consistency, with each grain of rice whole. serve cold. it is best if made the day before it is needed. if preferred, the milk may be first flavored with cocoanut, according to the directions given on page . rice pudding with raisins.--wash thoroughly one half cup of rice, and soak for two hours in warm water. drain off the water, add two tablespoonfuls of sugar, one half cup of raisins, and four cups of milk. put in an earthen pudding dish and cook for two hours in a moderate oven, stirring once or twice before the rice begins to swell, then add a cup of hot milk, and cook for an hour longer. red rice mold.--take one and one half pints of red currants and one half pint of red raspberries, and follow directions on page for extracting their juice. the juice may be diluted with one part water to two of juice if desired. sweeten to taste, and for each pint when boiling stir in two tablespoonfuls of ground rice or rice flour rubbed smooth in a little of the juice which may be retained for the purpose. pour into molds, cool, and serve with whipped cream. rice and fruit dessert.--steam a cup of good well-washed rice in milk till tender. prepare some tart apples by paring, dividing midway between the stem and blow ends, and removing the cores. fill the cavities with quince or pineapple jelly; put the apples in a shallow stewpan with a half cup of water, cover, and steam till nearly tender. put the rice, which should be very moist, around the bottom and sides of a pudding dish; place the apples inside, cover, and bake ten minutes. serve with cream flavored with quince or lemon. rice and tapioca pudding.--soak one half cup of tapioca over night in a cup of water; in the morning drain off the water if any remains. add to the tapioca half a cup of rice, one cup of sugar, one cup of raisins, and eight cups of new milk, with a little grated lemon rind for flavoring. put all in an earthen pudding dish on the top of the range, where it will heat very gradually to the boiling point, stirring frequently. when the milk boils, put the pudding in the oven, and bake till the rice grains are perfectly tender but not broken and mushy. from twenty minutes to half an hour is usually sufficient. when taken from the oven, it will appear quite thin, but after cooling will be of a delicious, creamy consistency. serve cold. rice-flour mold.--braid two tablespoonfuls of rice flour with a little milk and stir the mixture into a pint of boiling milk to which has been added three tablespoonfuls of sugar, and a little salt if desired. let this boil until it thickens, then mold, and serve with cream and sugar or with lemon, orange, or other fruit sauce. rice and stewed apple dessert.--steam or bake some rice in milk until tender, sweeten slightly and spread a layer of the rice half an inch thick on the bottom of a pudding dish, then a layer of lemon-flavored apple sauce, which has been rubbed through a colander and afterward simmered on the range until stiff. if preferred, the sauce may be prepared by first baking the apples, and then rubbing the pulp through a colander. add another layer of rice, then one of sauce, and so on until the dish is full. bake in a moderate oven and serve hot. if the apples are not very tart, part stewed and sifted cranberries may be used with them. rice and strawberry dessert.--soak a cup of rice in one and a half cups of new milk; place all in an earthen dish, and steam an hour, or until dry and tender, stirring occasionally for the first fifteen minutes. when the rice is done, place in the bottom of cups previously moistened with cold water, five nice hulled strawberries in the shape of a star. carefully fill the interstices between the berries with the cooked rice, and put in a layer of rice. add next a layer of strawberries, then another of rice. press firmly into the cups, and set away to cool. when well molded, turn into saucers, and pile whipped cream around each mold; sprinkle with sugar and serve. a little care in forming the stars and filling the molds makes this a delicious and pretty dessert. if preferred, the dessert may be prepared in one large mold, and a larger number of berries arranged in the form of a cross in the bottom of the dish, covering with rice, and adding as many alternate layers of berries and rice as desired. stewed fruit pudding.--take a deep, square or oblong granite-ware or earthen dish; cut strips of stale bread uniformly an inch in width and three fourths of an inch in thickness, and place them in the mold with spaces between them equal to their width. or, fit the strips around the bottom of a round, earthen pudding dish, like the spokes of a wheel, with stewed or canned fruit, sweetened to taste; whortleberries are best, but apricots, cherries, currants, strawberries, and gooseberries may all be used. separate the juice from the berries by turning them into a colander. fill the interstices between the bread with hot fruit, using just as little juice as possible. cover with another layer, this time placing the strips of bread over the fruit in the first layer, and leaving the spaces for fruit over the bread in the first layer. fill the dish with these layers of fruit and bread, and when full, pour over all the hot fruit juice. put a plate with a weight on it on the top to press it firmly. dip off any juice that may be pressed out, and set the pudding in the refrigerator to cool and press. when cold, it will turn out whole, and can be cut in slices and served with whipped cream or cocoanut sauce. strawberry minute pudding.--cook a quart of ripe strawberries in a pint of water till well scalded. add sugar to taste. skim out the fruit, and into the boiling juice stir a scant cup of granulated wheat flour previously rubbed to a paste with a little cold water; cook fifteen or twenty minutes, pour over the fruit, and serve cold with cream sauce. sweet apple pudding.--pare, core, and slice enough ripe, juicy sweet apples to fill a pint bowl. heat a quart of new milk to scalding in a double boiler. pour it hot over one cup of good granulated cornmeal, and beat very thoroughly to remove all lumps. return to the double boiler, and cook until the meal is set. the batter then should be about the consistency of corn mush. remove from the fire, add a pint of cold milk, stir in the sliced apples, one third of a cup of sugar or molasses, and a teaspoonful of flour rubbed smooth in a very little milk. turn all into a deep earthen crock or pudding dish, and bake slowly from three to four hours, stirring frequently the first hour. it should be moderately browned on top when done. serve warm or cold. whortleberry pudding.--one quart of new milk, one quart of fine bread crumbs, two quarts of fresh whortleberries, one or two tablespoonfuls of sugar. heat the milk to boiling; fill a pudding dish with alternate layers of bread crumbs and berries, beginning and ending with crumbs. add the sugar to the milk, let it dissolve, and pour the whole over the pudding. cover closely, and bake in a slow oven within a pan of hot water nearly an hour. serve warm with cream or cocoanut sauce. desserts with tapioca, sago, monica, and sea moss. both pearl and flake tapioca are suitable for these desserts. they should be soaked for some hours before using, and it is always best to soak over night if convenient. the flake tapioca requires longer soaking and cooking than the pearl tapioca. for soaking, use one and a half cups of water for each cup of flake tapioca, and one pint of water for a cup of pearl tapioca. for cooking, three or four additional cups of water will be required for each cup of tapioca, depending upon, the articles used with it. a double boiler should be used for the cooking. _recipes._ apple tapioca.--soak a cupful of pearl tapioca over night. in the morning simmer in a quart of boiling water until transparent and thickened. arrange in the bottom of a pudding dish four or five good-sized tart apples, which have been pared, cored, and the cavities filled with sugar. squeeze the juice of a lemon and grate a very little of the rind over the apples. pour the tapioca over the fruit. set the dish inside a pan filled with hot water, cover, and bake one hour, or until the apples are done. serve with sugar and cream. it is best nearly cold. fresh peaches, pared and stewed, may be used in place of apples, if preferred. apple tapioca no. .--soak a half cup of tapioca in a cap of tepid water, for at least three hours. pare, core, and quarter nice tart apples to fill a two-quart pudding dish nearly half full. add four cups of water and one of sugar to the soaked tapioca, pour it over the apples, and bake two or three hours in a slow oven. serve with whipped cream. banana dessert.--soak a cup of tapioca over night. in the morning cook in a double boiler in a quart of water until transparent. when done, add a cup of sugar and three or four sliced bananas. serve cold with cream. blackberry tapioca.--soak a cup of tapioca over night. when ready to cook, add three cups of boiling water and cook in a double boiler until transparent and smooth. sprinkle a quart of fresh blackberries with sugar, and stir lightly into the tapioca. pour into molds and serve cold with cream and sugar. other fresh berries may be used in the same way. cherry pudding.--soak and cook a half cup of tapioca in a pint of water until transparent. have a pint of fresh pitted cherries in an earthen pudding dish. sprinkle them well with sugar, pour over them the cooked tapioca, and bake for an hour in a moderate oven. serve hot with or without cream. 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 strawberries, raspberries, currants, or any small fruit, adding sugar as required. for variety a cup of canned quinces or apricots may be substituted for fresh fruit. serve warm or cold with whipped cream or mock cream. molded tapioca with fruit.--simmer one half cup of desiccated cocoanut in a pint of milk for twenty minutes. strain out the cocoanut, and add milk to make a full pint. add one half cup of sugar and one half cup of tapioca previously soaked over night. let the whole simmer until the tapioca is transparent. dip some cups in cold water, drain, and lay fresh strawberries, currants, or cherries in the bottom of each in the form of a star or cross. pour the tapioca into the molds gently, so as not to displace the fruit. when cold, turn out and serve with whipped cream or fruit sauce. raisins may be substituted for fresh fruit, or bits of jelly may be placed around the mold after it has cooled, if preferred. pineapple tapioca.--soak one cup of tapioca over night in one and one half cups of water. add two and one half cups of water and cook in a double boiler until transparent, then add one cup of sugar and one juicy pineapple minced fine with a sharp knife. mold, and serve cold with or without cream. prune and tapioca pudding.--soak one half cup of tapioca over night. in the morning cook until transparent in two cups of water. stew two cups of well-washed and stoned prunes in a quart of water till perfectly tender; then add the juice of a good lemon and two tablespoonfuls of sugar, and boil till the syrup becomes thick and rich. turn the prunes into a pudding dish, cover with the cooked tapioca, and add a little grated lemon rind. bake lightly. serve without dressing or with sugar and cream or almond sauce. if preferred, the prunes and tapioca may be placed in the dish in alternate layers, having the top one of tapioca. tapioca and fig pudding.--cook three fourths of a cup of tapioca as for apple tapioca. have ready two cups of finely sliced or chopped tart apples, and one cup of chopped figs, which have first been lightly steamed. if preferred, raisins may be used in place of half the figs. put the fruit in the bottom of the pudding dish, turn the tapioca over it, and bake till the fruit is very soft. if the apples are not very tart, sprinkle the juice of a lemon over them before adding the figs and tapioca. a nice fruit pudding can also be made by using half canned pears and half apples, or canned quinces may be substituted for figs. peach tapioca.--for this will be needed a quart of nicely canned peaches, a cup of tapioca, and from one half to three fourths of a cup of sugar, according to the sweetness of the peaches. soak the tapioca over night in just enough water to cover. when ready to cook, put in a double boiler with three cups of water, and cook for an hour. remove from the fire and add to it the juice from the peaches, of which there should be a cup and a half, which has been secured by draining the peaches in a colander, and stir it well into the tapioca. place a layer of this mixture in an oiled pudding dish, add the peaches, cover with the remainder of the tapioca, and bake for an hour in a moderate oven. tapioca jelly.--soak a cup of tapioca in a pint of water over night. add another pint and cook until transparent and smooth. add three tablespoonfuls of lemon juice and four tablespoonfuls of sugar; beat well together and tun into molds. serve cold. no dressing is required. this may be varied by using unsweetened currant, grape, or other acid fruit juice in place of lemon. fruit jelly may be used if the juice is not easily obtained. add when the tapioca is well cooked, and stir until dissolved. apple sago pudding.--soak one cup of sago in six cups of water; stew ten small apples, mix with the sago, and bake three quarters of an hour. serve with cream and sugar. it is better warm than cold, but acceptable either way. red sago mold.--take a quart of red raspberry juice, pure or diluted with one third water, and sweeten to taste. have ready one half cup of best sago which has soaked for twenty minutes in just enough water to cover. drain off any water that may remain. add the sago to the juice, and cook until the sago is transparent, then turn into molds. serve cold with cream. cranberry or strawberry juice may be used in place of the raspberry, if preferred. sago fruit pudding.--soak a small cup of sago an hour in just enough water to cover. drain off any water that may not be absorbed. mix two thirds of a cup of sugar with this sago, and stir all into a quart of boiling water. let it boil until the sago is perfectly transparent and pour in a pint of nicely hulled strawberries. turn into molds to cool, or serve warm with cream, as preferred. tapioca can be used instead of sago, but needs longer soaking. raspberries, stoned cherries, or currants can be used in place of strawberries. sago pudding.--soak a cupful of sago for twenty minutes in a cup of cold water; then pour over it a quart and a cup of boiling water, add a cup of sugar and one half cup of raisins. cook till the sago is perfectly transparent, flavor with vanilla, and set away to cool. serve with whipped cream. manioca with fruit.--pare, core, and quarter six medium-sized tart apples, and put them to cook in a quart of boiling water. add a cup of sugar, and cook without stirring until softened, then sprinkle into the water in which they are cooking five tablespoonfuls of manioca, and cook until it is transparent, which will be in about ten minutes. flavor with a little grated lemon rind, and serve hot with sugar and cream, or mold, as preferred. canned peaches, apricots, or cherries may be used in a similar manner, adding boiling water if there is not sufficient juice to properly cook the manioca. or the manioca may be first cooked in boiling water, using four scant tablespoonfuls for a pint of water, and when transparent, turning it over sliced bananas, pineapples, or oranges, molding and serving with cream and sugar. raspberry manioca mold.--heat a pint of water, and when boiling, sprinkle into it four scant tablespoonfuls of manioca and cook for ten minutes or until transparent, stirring continually. when transparent and thickened, remove from the fire and add a tablespoonful of lemon juice and one cup of sugar. place a layer of the cooked manioca in the bottom of a pudding dish, add a layer of freshly picked red raspberries, then another of the manioca, filling the dish in alternate layers with one of manioca for the top. set away in some cool place until well molded. serve in slices with cream flavored with rose. other fresh berries may be used instead of raspberries. sea moss blancmange.--wash the moss well in several waters, and soak in a very little cold water for an hour before using. it is hardly possible to give exact directions for making this blancmange, owing to the difficulty of accurately measuring the moss, but in general, a small handful will be ample for a quart of milk. add the moss, when washed, to the milk, and cook in a double boiler until the milk has become thickened and glutinous. add sugar to sweeten, flavor with vanilla or rose water, and strain through a fine sieve into cups previously wet in cold water, and mold. this may be varied by using boiling water instead of milk for cooking, adding the juice of one or two lemons and a little grated rind to flavor. desserts made with gelatine. gelatine is an article largely employed in making delicate and dainty dishes. it is economical and convenient, because the dessert can be prepared several hours before needed; but it must be stated that it has in itself little or no food value, and there is great liability of its being unwholesome. a writer in the _anti-adulteration journal_, a short time since, speaking of the use of gelatine, says:-- "the nutritive value of pure gelatine has been shown to be very low in the scale of foods. the beef gelatine of the markets that is used by bakers, is far from being pure gelatine. it frequently has a very disagreeable, fetid odor, and has evidently begun to decompose during the process of manufacture. after a thorough drying, putrefaction does not take place as long as it remains dry. but suppose that gelatine which has thus begun to decompose during the drying process, containing, perhaps, putrefactive germs in the dried state, be dissolved in water, and in hot weather, kept in this condition for a few hours previous to being used; the result would be rapid putrefaction. the putrefaction would be checked by freezing; but the bacteria causing it are not killed by the low temperature. as soon as the dessert is melted or eaten, they resume their activity in the body, and may cause sickness. it is a well-known fact that gelatine is an excellent medium in which to cultivate various kinds of micro-organisms; and if the conclusions here mentioned be correct, it seems that gelatine should be used with great care in connection with food preparations. when used carelessly, it may do a great deal of harm. i wish to impress those who use it with the importance of guarding against its dangers. gelatine should not be allowed to remain in solution for many hours before using, especially in hot weather. "when used at all, the best varieties should be employed, and such as are free from putrefactive odor." a "box" of gelatine is used to signify a two-ounce package. if half a box is called for, divide it by cutting the box and its contents in halves rather than by emptying the box and then attempting to make a division. to prepare gelatine for desserts, first soak it till soft in a small quantity of cold water (a cupful to one box of gelatine is sufficient); fifteen minutes will suffice if it is stirred frequently; then dissolve in boiling liquid. do not cook the gelatine, and after it is dissolved, always strain through a cloth strainer before using. in winter, a two-ounce package will solidify two quarts of liquid, including the water in which the gelatine is soaked. in summer, a little less liquid should be used. gelatine desserts must be left on ice or in a cool place until hardened, but they should not be served at the table so cold as to interfere with the digestion of other foods. _recipes._ apples in jelly.--pare and core without cutting open, a half dozen medium-sized tart apples of the same degree of hardness. fill the centers with a little grated lemon rind and sugar. steam until tender but not broken. have ready half a package of gelatine which has been soaked for an hour in just enough water to cover. prepare a syrup with one cup of sugar and a pint of water. when boiling, turn the syrup over the gelatine, stirring well to dissolve it, and add the juice of half a lemon. strain, place the apples in a deep dish with a little space between each; turn the mixture over them, and set in the ice box to cool. serve with or without a little whipped cream. apple shape.--steam some nice tart apples. when tender, rub through a colander. have two thirds of a box of gelatine soaked in just enough water to cover; pour over it a cup and a half of boiling water; when well dissolved, strain and add a pint of the sifted apples sweetened to taste, and one half cup of grated fresh or canned pineapple, or if preferred, one half cup of the juice of canned pineapple. turn into cups previously wet in cold water, and mold. serve with a little cream. canned peaches, apricots, and other fruit may be used the same as apples, if preferred. rub the fruit with but little juice through a colander, and proceed as above. banana dessert.--dissolve half a box of gelatine in a half cup of warm water. heat three cups of rich milk to boiling, and add to it one cup of sugar and turn over the well-dissolved gelatine and strain. let it partly cool, and mix in three or four bananas, sliced thin or chopped fine. turn all into a mold previously wet with cold water, and leave till hardened, which may require several hours unless the mold be placed on ice. when well molded, turn into a glass dish, serve with whipped cream flavored with vanilla or lemon. clear dessert.--soak a box of gelatine in a large bowl with half a cup of cold water. when soft, pour over it three pints of boiling water, add the juice of three large lemons and two cups of sugar. stir well, strain, and pour into molds previously wet with cold water. put into the refrigerator until hardened. serve with whipped cream. quince, apricot, orange, or pineapple juice may be substituted for lemon, and thus a variety of desserts may be made. fruit foam dessert.--soak half a package of gelatine in half a cup of cold water until soft. heat to boiling two and one half cups of red raspberry, currant, strawberry, or grape juice, sweetened to taste, and pour over the soaked gelatine. stir until perfectly dissolved, then strain, and set the dish in ice water to cool. when it is cold and beginning to thicken, beat the whites of three eggs to a stiff froth and stir into the thickening gelatine. beat thoroughly for fifteen minutes with an egg beater, or whip till the whole is of a solid foam stiff enough to retain its shape. turn into molds previously wet with cold water, or pile roughly in large spoonfuls in a glass dish. set away in the refrigerator until needed. serve with a little whipped cream piled lightly around it. fruit shape.--take a quart of nicely canned red raspberries, sweetened to taste; turn into a colander and drain off the juice, taking care to keep the fruit as perfect as possible. put two thirds of a box of gelatine to soak in just enough of the juice to cover. when the gelatine is ready, heat the remainder of the juice to boiling and pour over it. when well dissolved, add the fruit, turn into cups, and mold. serve with cream. peaches, strawberries, apricots, and other canned fruit may be used in place of the raspberries, if preferred. gelatine custard.--soak a quarter of a box of gelatine in one fourth of a cup of cold water till soft; then pour over it three fourths of a cup of boiling water, and stir until dissolved. beat the yolks of two eggs and three tablespoonfuls of sugar to a cream; pour over it slowly, stirring continuously, a pint of boiling milk, and cook in a double boiler until it thickens. then add the gelatine mixture, which should first be strained, the whites of the two eggs beaten stiff, and a little vanilla for flavoring. beat all well together, turn into molds previously wet in cold water, and place on ice to harden. serve with fruit sauce. layer pudding.--divide a package of gelatine into three portions, and put each to soak in one third of a cup of cold water. heat one and one fourths cups of water to boiling, add the juice of one lemon and two thirds of a cup of sugar. turn this slowly, stirring well meanwhile, over the well-beaten yolks of two eggs. cook in a double boiler five minutes, or until the mixture thickens. pour the hot custard over one portion of the soaked gelatine, and stir it until dissolved. strain, add a little grated lemon rind for flavoring, and turn into a broad, shallow dish to mold. a square granite-ware baking tin is admirable for this purpose. take one and one half cups of raspberry, strawberry, grape, or currant juice, sweetened to taste; heat to boiling and pour over the second portion of the soaked gelatine. stir till well dissolved, strain, and turn into a shallow mold like that containing the first portion. heat one and one half cups of rich milk to boiling, add one half cup of sugar, and pour over the third portion of soaked gelatine. strain and cool a little, flavor with vanilla or a few chopped bananas; or, if preferred, flavor the milk with cocoanut before using, as directed on page . pour into a third mold like the others to cool. when all are cold, arrange in layers, the yellow at the bottom and the white at the top. the whites of the eggs may be used for meringue, or for making a whipped cream sauce to serve with the pudding. lemon jelly.--soak one half box of gelatine in a scant cup of cold water until soft. then pour over it one pint of boiling water and stir until well dissolved. add one cup of sugar, the yellow rind of one lemon, and one half cup of lemon juice. strain, put into molds previously wet in cold water, and place in the ice chest to harden. if preferred, the above may be cooled in a shallow dish and cut into irregular shapes to be served with a custard sauce. use only the yolks of eggs in making the custard, that it may have a rich color, using two yolks in place of one whole egg. jelly with fruit.--soak a package of gelatine in a cup of cold water until soft; then pour over it one quart and a cup of boiling water. strain, add the juice of four lemons and twelve tablespoonfuls of sugar. cool a little of the gelatine in a mold, and as soon as set, scatter in some nice currants or seedless raisins; add another layer of gelatine, and when set, scatter in more fruit; continue until the mold is full, having gelatine at the top. fresh fruit, currants, grapes, cherries, plums, peaches, etc., may be used in place of raisins, if preferred. orange dessert.--soak one third of a cup of gelatine in one third of a cup of cold water until soft; then pour over it one third of a cup of boiling water. add a scant cup of sugar, the juice of one lemon, and a cupful of orange juice and pulp. set the dish containing the mixture in a pan of ice water until it begins to harden. have ready the whites of three eggs well whipped, add to the jelly, and beat all together until light and stiff enough to drop. pour into molds wet in cold water, and lined with sections of oranges, from which seeds and white fiber have been removed. oranges in jelly.--pare divide, and take out the seeds from four or five sweet oranges, being careful to remove all the white rind and shreds. place in a deep dish and pour over them a syrup prepared as for apples in jelly, using the juice of a whole lemon. set in the ice box over night. a very little orange peel may be grated into the syrup if liked; and if the oranges are very sweet, less sugar will be required. if one can afford to use orange juice in place of the water in making the syrup, the dessert will be greatly improved. orange jelly.--soak one quarter of a box of gelatine until soft in just enough cold water to cover. then pour over it one half cup of boiling water. stir until well dissolved, add the juice of one small lemon, one cupful of orange juice, and one half cup of sugar. strain, turn into molds previously wet in cold water, and set on ice to harden. strawberry, raspberry, and other fruit juices may be used in a similar manner. snow pudding.--soak one fourth of a box of gelatine until soft in an equal measure of cold water. then pour over it one cup of boiling water, and add one fourth of a cup of strained lemon juice and one cup of sugar; stir till the sugar is all dissolved. strain into a large china dish, and set in ice water to cool. let it stand until cold and beginning to thicken. have ready the whites of three eggs beaten to a stiff froth, and add to the gelatine as it begins to thicken; beat all together for fifteen or twenty minutes, until it is of a solid foam and stiff enough to hold its shape. turn into molds and keep in a cool place till needed. a half dozen finely sliced or chopped bananas stirred in toward the last, makes a nice variation. serve with custard sauce made with the yolks of the eggs and flavored with rose or vanilla. orange, quince, or pineapple juice may be substituted for lemon, for a change. this dessert is best if made several hours before it is needed and set in the refrigerator to keep cold. desserts with crusts. _recipes._ apple tart.--pare and slice some quick-cooking, tart apples, and place them in the bottom of a pudding dish, with a tablespoonful of water. cover with a crust prepared in the following manner: into a cup of thin cream stir a gill of yeast and two cups of flour; let this become very light, then add sufficient flour to mix soft. knead for fifteen or twenty minutes very thoroughly, roll evenly, and cover the apples; put all in a warm place until the crust has become very light, then bake. if the apples do not bake easily, they may be partially cooked before putting on the crust. dish so that the fruit will be uppermost, and serve cold with cream and sugar, cocoanut sauce, or mock cream. gooseberry tart.--fill a pudding dish with well prepared green gooseberries, adding a tablespoonful or two of water. cover with a crust as for apple tart, and when light, bake in a moderately quick oven. cut the crust into the required number of pieces, and dish with gooseberries heaped on top. serve cold with sugar and cream. cherry tart.--prepare the same as for apple tart, with stoned cherries, only omitting the water, as the cherries will be sufficiently juicy of themselves. if the fruit is very juicy, sprinkle a tablespoonful of flour over it before putting on the crust. plum and peach tart may be made in the same manner, and are both very nice. strawberry and other fruit shortcakes.--beat together one cup of thin cream, slightly warmed, a tablespoonful of yeast, and two small cups of flour. set in a warm place till very light. add sufficient warm flour to mix soft, and knead thoroughly for fifteen or twenty minutes. divide into two equal portions, and roll into sheets about one half inch in thickness, making the center a very little thinner than the edges, so that when risen, the center will not be highest. place in tins, and set in a warm place until perfectly risen, or until they have doubled their first thickness. bake quickly. when cold, spread one cake with fruit, and cover with the other. if the fruit is large, it may be chopped fine with a knife, or mashed with a spoon. a little lemon juice added to peaches is an addition for shortcake. banana shortcake.--prepare the crust as previously directed. fill with sliced bananas, for every three of which add the juice of one orange, a little of the grated rind, and a half cup of sugar. lemon shortcake.--prepare the crust as for fruit shortcake. for the filling, grate the yellow portion only of the lemon, and squeeze the juice into a bowl; add a cupful of sugar. braid a tablespoonful of flour smooth with two tablespoonfuls of water, add enough boiling water, stirring well meanwhile, to make a teacupful. add this to the other ingredients, beat well together, and place the bowl in a basin of boiling water or over the teakettle. cook until about as thick as boiled custard. fill this between the shortcakes and serve. berry shortcake with prepared cream.--prepare the shortcake as previously directed. sweeten the berries and spread on the lower crust, then pour over them a "cream" prepared as follows, and add top crust:-- cream.--heat one half cup of milk and the same of thin cream to boiling, add two tablespoonfuls of sugar, and thicken with one teaspoonful of cornstarch rubbed smooth in a little cold milk. turn the hot sauce over the beaten white of two eggs, stirring rapidly meanwhile, until the egg is thoroughly mingled with the whole. allow it to become cold before using. raised pie.--prepare the dough as for shortcake. divide in two portions, spread one on the tin, and cover with a layer of easy-cooking tart apples sliced in eighths. put two or three spoonfuls of rather thick sweet cream over the apples, and cover with the top crust. let the crusts rise until very light, and bake. peaches may be used in the same manner. baked apple loaf.--prepare some dough as for buns on page , leaving out the sugar, and when ready for the last melding, cut it into three portions. put some flour on the bread board, mold the dough well, and roll as thin as pie crust in such shape as will fit a shallow baking tin. spread over the tin, and cover the dough with a layer of easy-cooking, sour apples sliced very thin, or with very stiff apple marmalade. cover this with a second layer of dough, then add another layer of apples, and cover with the third portion of the dough. pinch the edges of the dough well together, let the loaf rise till very light, then bake. eat cold with sugar and cream. if the apples will not cook quickly, they may be first steamed until nearly tender. if the crust appears too hard when taken from the oven, cover with a wet napkin and allow it to steam for a little time until softened. custard puddings. very much depends upon the baking in all puddings made with milk and eggs. a custard pudding made with one egg, and slowly baked, will be much thicker and nicer than one made with more eggs, baked in too hot an oven. a custard pudding baked too quickly or too long will have the eggs mixed with the farinaceous substance and the milk turned to whey, while one more carefully baked will have eggs and milk formed into a thick custard on the top. custard puddings and all other baked puddings which require to be cooked slowly, are best cooked in an earthen dish set in the oven in a pan of hot water, and baked only till the pudding is set. if it is desirable to use with eggs any ingredient which requires a lengthy cooking, it is much better to cook it partially before adding the eggs. many custard desserts are much more dainty and more easily served when cooked in cups than when baked in a large dish. the blue willow pattern stoneware cups and the blue and white japanese ware are very suitable for this purpose. when cooking, set the cups, allowing one for each person, in the oven in a dripping pan containing hot water, and bake. serve without removing from the cups. if desired to stir beaten eggs into heated milk, add a few spoonfuls of cold milk to the eggs, and pour the mixture, a little at a time, into the hot milk, taking care to stir it constantly. a nice way to flavour custards and meringues for custard puddings is to beat fruit jelly with the whites of the eggs; red raspberry, quince, and pineapple jellies give especially nice flavours. _recipes._ apple custard.--bake good tart apples; when done, remove the pulp, and rub through a sieve; sweeten, and flavour with grated pineapple or grated orange or lemon rind. put in a glass dish, and cover with a plain custard prepared as directed on page . bits of jelly may be scattered over the top of the custard. apple custard no. .--peel, halve, and core eight or ten medium-sized sour apples. have prepared a syrup made with a cup of water, the juice of one lemon, a little grated rind, and a half cup of sugar. when the sugar is dissolved, add the fruit, and simmer till tender but not fallen to pieces. skim out the apples, draining thoroughly, and lay them in a glass dish. boil up the syrup until thick, and poor it over the apples. make a soft boiled custard with a pint of milk, yolks of three eggs, and two tablespoonfuls of sugar. when cold, spread over the apples; whip the whites to a stiff froth, flavor with lemon, and pile irregularly upon the top. brown lightly in the oven. apple custard no. .--pare and remove the cores from a dozen tart apples, and fill the cavities with black raspberry, quince, or grape jelly. put them in a covered baking dish with a tablespoonful of water, and steam in the oven till tender but not fallen to pieces. then cover the apples with a raw custard made by cooking two tablespoonfuls of flour rubbed smooth with a little milk, in a quart of milk, till just thickened, and adding, when cold, the yolks of two eggs well beaten with two heaping tablespoonfuls of sugar, and lastly the whites of the eggs whipped to a stiff froth. bake in a dish set in a pan of hot water, until the custard has set, but not till it separates. apple cornstarch custard.--cover the bottom of a small earthen-ware pudding dish an inch or more in depth with apples stewed until very dry, sweetened and flavored with a teaspoonful of rose water. heat a cup of milk to boiling, and stir into it a tablespoonful of cornstarch rubbed smooth in a little cold milk, and one fourth cup of sugar; cook until thickened, then add the yolk of one egg, and pour the whole over the apple. meringue the top with the white of the egg beaten stiff with a tablespoonful of sugar, and flavored with a little rose water. apple and bread custard.--for this is required one cup of finely rolled bread crumbs, two eggs, one half cup of sugar, one cup minced sour apples, and one quart of milk. beat the sugar and yolks together, add the milk, bread, and fruit, and lastly the well-beaten whites of the eggs. bake in a dish set in a pan of hot water till firm but not dry. almond cornstarch pudding.--blanch one and one half ounces of sweet almonds, and reduce them to a paste as directed on page ; or if obtainable, almondine may be used instead of the prepared almonds. heat a quart of milk, and while boiling, stir into it four tablespoonfuls of cornstarch which has been braided smooth with a little cold milk; let it thicken over the fire, stirring all the time. then add two tablespoonfuls of thick, sweet cream. lastly, stir in two or three well-beaten eggs and a tablespoonful of rose water. let it come just to the boiling point, and remove from the stove. keep in a cold place till needed. serve with hot mock cream or with grape pulp as dressing. almond cream.--heat a pint of milk, and when boiling stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, also one fourth cup of sugar and three tablespoonfuls of almondine. cook until thickened, and pour it, stirring constantly meanwhile, over the beaten whites of two eggs. set on ice to cool, and serve with grape pulp as dressing. a cupful of blanched and chopped almonds may be used instead of almondine if that is not obtainable. the pudding will then require an additional one fourth cup of sugar. apple charlotte.--take three cups of nicely stewed tart apples which have been beaten smooth or rubbed through a colander and sweetened to taste. if the sauce is thin and very juicy, place it upon the range, and simmer slowly till it is of the consistency of thick marmalade or jelly. add to the apples four tablespoonfuls of grated fresh or canned pineapple for flavoring. remove the hard crusts from slices of light whole-wheat bread, spread them quite thickly with the prepared apple, and pack in layers in a pudding mold. cover with a simple custard made of a quart of milk, three tablespoonfuls of sugar, and two eggs. let it stand half an hour, then bake. do not press the bread or beat it after the custard is turned on, as that will be likely to make the pudding heavy. other fruit marmalade may be used in place of the apple preparation if preferred. banana custard.--prepare a custard as directed for plain custard with a quart of milk, two well-beaten eggs, four tablespoonfuls of sugar, and one of cornstarch. when the custard is cool, pour it over four thinly sliced yellow bananas, over which a tablespoonful of sugar and a teaspoonful of water have been sprinkled. serve cold. boiled custard.--beat thoroughly together one pint of milk, two eggs, and a tablespoonful or two of sugar, until thoroughly mingled. turn the mixture into a double boiler, and cook until the custard is set. boiled custard bread pudding.--crumble enough of the soft portion of stale whole-wheat bread to lightly fill a pint bowl. heat a pint of milk to boiling. stir into it, as soon as it boils, two eggs, yolks and whites well beaten separately, two heaping tablespoonfuls of sugar, a little grated lemon rind, and the light bread crumbs; stir rapidly till the whole thickens, pour into a deep dish, and when cold, dot the top with bits of currant or cranberry jelly. bread and fruit custard.--take for this, two cups of grated bread crumbs, two cups of finely chopped tart apples, one cup of english currants or stoned raisins, mixed with a very little chopped citron for flavor, two tablespoonfuls of sugar, three cups of milk, and two eggs. beat the yolks of the eggs and the sugar together, then add the milk, bread, fruit, and lastly the well-beaten whites of the eggs. bake in a dish set within a pan of hot water, until the custard is set. bread custard pudding.--take one cup of finely powdered bread crumbs, one half cup of sugar, one quart of milk, and the beaten yolks of three eggs and whites of two. mix the bread and milk, and when well softened, add the beaten yolks, sugar, and lastly the well-beaten whites; beat all together thoroughly, season with a little grated lemon rind; place the pudding dish in the oven in a pan of hot water, and bake till firm and lightly brown. take from the oven, cover the top with a layer of apple marmalade made without sugar, or with some tart fruit jelly; add to this a meringue made of the white of the remaining egg and a tablespoonful of sugar, beaten to a stiff froth, and place in the oven a moment to brown lightly. fresh fruit, strawberries, raspberries, chopped peaches, currants, cherries, or shredded oranges are equally as good as the marmalade or jelly for the top dressing, and may be used to vary this pudding in a number of different ways. canned fruits, if well drained from juice, especially apricots and peaches, are excellent for this purpose. a cocoanut custard pudding may be made of the above by flavoring the milk before using, with two tablespoonfuls of desiccated cocoanut another variety still may be made by adding to the first recipe half a cup of zante currants and the same of seedless raisins, or a half cup of finely shredded, tender citron. bread and fig pudding.--put together two cups of finely grated bread crumbs, two cups of milk, one cup of finely chopped figs previously steamed or cooked, one fourth cup of sugar, and lastly, two well-beaten eggs. bake in a moderate oven till the custard is set. bread and apricot pudding.--fill a pudding dish with alternate layers of bread crumbs and canned apricots well drained from juice. pour over it a custard made with two eggs, one half cup of sugar, and a pint of milk. bake one half hour, or only until the custard is set. canned peaches, to which a teaspoonful of lemon juice has been added after draining, may be used in place of apricots. caramel custard.--turn one fourth of a cup of sugar into a stewpan, and stir it over the fire until it becomes liquid and brown. scald a cup and a half of milk, and add the browned sugar. beat two eggs thoroughly, add to them one half cup cold milk, and turn the mixture slowly, stirring constantly that no lumps form, into the scalding milk; continue to stir until the custard thickens. set away to cool, and serve in glasses. carrot pudding.--take two cups of carrots, boiled tender and rubbed through a colander, one pint of milk, two thirds of a cup of sugar, and two well beaten eggs. flavor with vanilla, and having beaten all well together, turn into an earthen pudding dish, set the dish in a pan of hot water, and place in the oven. bake only till the custard sets. cocoanut cornstarch pudding.--simmer a cupful of grated cocoanut in a quart of milk for twenty minutes. strain the milk to remove the cocoanut, adding enough more milk to make a full quart. with a small portion of it braid smoothly one and one half tablespoonfuls of cornstarch or rice flour, and put the remainder in a saucepan over the fire. when the milk is boiling, add the cornstarch, stirring constantly until it thickens; then remove from the fire and cool. next add two tablespoonfuls of sugar and two well-beaten eggs. bake in a moderate oven, in a dish set in a pan of hot water, until the custard is well set. cocoanut custard.--flavor a pint of milk with cocoanut, add a tablespoonful of sugar and two well-beaten eggs, and boil till set in a double boiler or a bowl set in a dish of boiling water. richer custards may be made by using three or four eggs, but the richer the custard the more likely it is to curdle and become watery, as well as being less wholesome. coconut rice custard.--flavor one quart of milk quite strongly with coconut, as previously directed. add to it one and one half cups of boiled rice, one cup of raisins, one half cup of sugar, and lastly three well-beaten eggs. set the pudding dish in a pan of hot water, and bake till the custard is well set. corn meal pudding.--heat a quart of milk lacking two thirds of a cupful, to boiling. moisten three tablespoonfuls of nice granulated corn meal with the two thirds of a cup of milk, and stir gradually into the boiling milk. let it boil up until set, turn into a double boiler, and cook for an hour. then add a tablespoonful of thick sweet cream, one half a cup of molasses or sugar, a quart of cold milk, a little salt if desired, and lastly, two well-beaten eggs. mix thoroughly. pour into a pudding dish and bake one hour. a cup of currants or seeded raisins may be used to give variety. corn meal pudding no. .--crumble cold corn puffs or corn cake to make a cupful; add a pint of sweet milk, three teaspoonfuls of sugar, the yolks of two eggs and the white of one, and bake slowly in a dish set inside a pan of hot water for an hour. corn meal and fig pudding.--beat together a scant cup of best sifted corn meal with a cupful of molasses, and stir the mixture gradually into a quart of boiling milk. cook ten or twelve minutes, or until well thickened, then set aside to cool. add a cupful of finely chopped figs, one and two thirds cups of cold milk, part cream if it can be afforded, and when the mixture is cool, add two well-beaten eggs. pour into a pudding dish and bake in a moderate, steady oven for three or more hours; the longer the better. when the pudding has baked an hour, pour over it a cupful of cold milk. do not stir the pudding, but allow the milk to soak in gradually, a pint of finely sliced or chopped sweet apples may be used in place of figs for variety, or if preferred, both may be omitted. cornstarch meringue.--heat one and one half pints of milk to boiling, and then stir in gradually two tablespoonfuls of cornstarch which has been previously rubbed smooth in a little cold milk. when the starch has thickened, allow it partially to cool, and then add, stirring continuously meanwhile, the yolks of two eggs which have been previously well beaten with three table spoonfuls of sugar. let the whole simmer for a minute or two longer, turn into a dish, meringue with the whites of the eggs, and when cold, dot with lumps of strawberry jelly. cracked wheat pudding.--beat two cups of cold steamed cracked wheat in two cups of rich milk until so thoroughly mingled that no lumps remain. add one cup of canned sweet cherries well drained from juice, one half cup of sugar, and two eggs, whites and yolks beaten separately. bake in a slow oven till the custard is set. cup custard.--into four cups of milk stir the yolks of three eggs and one whole one well beaten. add four tablespoonfuls of sugar, and strain the mixture into cups; place these in a dripping pan full of hot water, grate a little lemon rind over the top of each, and bake in a moderate oven. if preferred, the milk may be first flavoured with cocoanut. it is also better to have the milk nearly hot when stirring in the egg. half a cupful of the milk should be reserved to add to the egg before turning into the heated portion. farina custard.--flavor a quart of milk with cocoanut as directed on page . cook two tablespoonfuls of farina in the flavored milk for twenty minutes, in a double boiler; then set aside to cool. when nearly cold, add two tablespoonfuls of sugar and the well-beaten yolks of two eggs. beat all together very thoroughly, and lastly stir in the whites of the eggs which have been previously beaten to a stiff froth. bake in one dish set inside another filled with hot water, just long enough to set the custard. serve cold. farina pudding.--take a cup of cold cooked farina and soak it in four cups of milk until there are no lumps, or rub through a colander; add two well-beaten eggs, one scant cup of sugar and one cup of raisins; bake in a moderate oven until the custard is well set. floating island.--make a custard of a pint of milk flavored with cocoanut, and the yolks of three eggs; sweeten to taste, and steam in a double boiler. when done, turn into a glass dish. have the whites of the eggs whipped to a stiff froth, and drop for a few seconds on the top of a pan of scalding hot water, turning so that both sides may be alike coagulated but not hardened; skim off, and put in islands on the top of the custard. when quite cold, drop bits of different colored jellies on the islands, and keep in a cool place till needed. or put a spoonful of fruit jelly in the bottom of small glasses, and fill with the custard with a spoonful of the white on top. fruit custard.--heat a pint of red raspberry, strawberry, or currant juice to boiling, and stir into it two tablespoonfuls or cornstarch rubbed smooth in a little cold water. stir constantly until thickened, then add half a cup of sugar, or less if the fruit juice has been sweetened; take from the fire and stir in the stiffly beaten whites of three eggs, stirring all the time so that the hot mixture will coagulate the egg. make a custard of a pint of milk, the yolks of the three eggs, and three tablespoonfuls of sugar. when done, set on the ice to cool. dish in a glass dish when cold, placing the fruit mixture by spoonfuls on top, and serve. graham grits pudding.--heat two cups of milk in a double boiler. when boiling, stir in one cup of graham grits moistened with one cup of cold milk. cook for an hour and a half in a double boiler, then remove from the fire and cool. add three tablespoonfuls of sugar, three fourths of a cup of finely chopped apples, and one fourth of a cup of chopped raisins, and two well-beaten eggs. bake three fourths of an hour in a moderate oven. ground rice pudding.--simmer a few pieces of thinly cut lemon rind or half a cup of cocoanut, very slowly in a quart of milk for twenty minutes, or until the milk is well flavored. strain the milk through a fine strainer to remove the lemon rind or cocoanut, and put into a saucepan to boil. mix four large tablespoonfuls of ground rice smooth with a little cold milk, and add to the boiling milk. cook until the whole has thickened, then set aside to cool. when nearly cold, add two tablespoonfuls of sugar and two well-beaten eggs. bake in a gentle oven in a dish placed in a pan of hot water, until the whole is lightly browned. lemon pudding.--grate the rind of one lemon; soften one pint of bread crumbs in one quart of sweet milk, add the yolks of two eggs, and half a cup of sugar mixed with grated lemon rind. bake twenty minutes. beat to a froth the whites of the eggs, the juice of the lemon, and half a cup of sugar. spread over the top, and return to the oven for five minutes. this may be baked in cups if preferred. lemon cornstarch pudding.--beat the yolks of two eggs in a pudding dish; add a cupful of sugar; dissolve four tablespoonfuls of cornstarch in a little cold water, stir it into two teacupfuls of actively boiling water; when thickened, add the juice of two lemons with a little grated peel; turn over the eggs and sugar, beating well to mix all together, and bake about fifteen minutes. if desired, the beaten whites of the eggs may be used to meringue the top. serve either cold or hot. lemon cornstarch pudding no. .--mix together one half cup of cornstarch, one half cup of sugar, the juice and a portion of the grated rind of one medium-sized lemon. add to these ingredients just enough cold water to dissolve thoroughly, then pour boiling water over the mixture until it becomes thickened and looks transparent. stir continuously and boil for a few minutes until the starch is cooked. take from the fire, and add gradually, with continuous stirring, the well-beaten yolks of three eggs. whip the whites of the eggs with a teaspoonful of quince jelly to a stiff froth, and pour over the pudding; then brown in the oven. orange juice with a very little of the grated rind, or pineapple juice may be substituted for the lemon, if preferred. macaroni pudding.--break sufficient macaroni to make a pint in inch lengths, put into a double boiler, turn over it three pints of milk, and cook until tender. turn into a pudding dish, add a pint of cold milk, two thirds of a cup of sugar, one egg, and the yolks of two others well beaten. bake from twenty minutes to one half hour. when done, cool a little, spread the top with some mashed fresh berries or grape marmalade, and meringue with the whites of the eggs and a tablespoonful of sugar. molded rice or snow balls.--steam a pint of well-cleaned rice until tender, as directed on page , and tarn into cups previously wet in cold water, to mold. when perfectly cold, place in a glass dish, and pour over them a cold custard made of a pint of milk, half a cup of sugar, a teaspoonful of cornstarch, and one egg. or, if preferred, the rice balls may be served in individual dishes with the custard sauce, or with a dressing of fruit juice. orange float.--heat one quart of water, the juice of two lemons, and one and one half cupfuls of sugar. when boiling, stir into it four tablespoonfuls of cornstarch rubbed smooth in a very little water. cook until the whole is thickened and clear. when cool, stir into the mixture five nice oranges which have been sliced, and freed from seeds and all the white portions. meringue, and serve cold. orange custard.--turn a pint of hot milk over two cups of stale bread crumbs and let them soak until well softened: add the yolks of two eggs, and beat all together until perfectly smooth; add a little of the grated rind and the juice of three sweet oranges, and sugar to taste. lastly add the whites of the eggs beaten to a stiff froth, turn into cups, which place into a moderate oven in a pan of hot water, and bake twenty minutes, or until the custard is well set but not watery. orange pudding.--pare and slice six sweet florida oranges, removing the seeds and all the white skin and fibers. place in the bottom of a glass dish. make a custard by stirring two table spoonfuls of cornstarch braided with a little milk into a pint of boiling milk, and when thickened, adding gradually, stirring constantly meanwhile, one egg and the yolk of a second egg well beaten with one fourth cup of sugar. when partially cool, pour over the oranges. whip the white of the second egg to a stiff froth with one fourth cup of sugar which has been flavored by rubbing over some orange peel, and meringue the top of the pudding. fresh strawberries, raspberries, or peaches may be substituted for oranges in making this dessert, if preferred. peach meringue.--to every pint of stewed or canned peaches, sweetened to taste, stir in the beaten yolks of two eggs. bake in a deep pudding dish fifteen minutes, then cover with the whites of the two eggs beaten till very light with two tablespoonfuls of sugar. brown in the oven, and serve cold with whipped cream. for peaches, substitute any other stewed fruit desired. picnic pudding.--thicken a pint of strawberry or raspberry juice, sweetened to taste, with two tablespoonfuls of corn starch, as for fruit custard. turn into the bottom of cups previously wet with cold water, or a large mold, as preferred. in a second dish heat to boiling a pint of milk, flavored with cocoanut, to which a tablespoonful of sugar has been, added. stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, and cook thoroughly. when done, cool slightly and turn into the molds on the top of the pink portion, which should be sufficiently cool so that it will not mix. a third layer may be added by cooking two tablespoonfuls of cornstarch and one of sugar, rubbed smooth in a little milk, in a pint of boiling milk, and stirring in, just as it is taken from the stove, the well-beaten yolks of two eggs. plain cornstarch pudding.--heat to boiling a pint and a half of milk, with a few bits of the yellow rind of a lemon to flavor it. while the milk is heating, rub four large spoonfuls of cornstarch to a cream with half a cup of cold milk; beat well together the yolks of three eggs, three tablespoonfuls of sugar, and half a cup of cold milk, and whip the whites of the eggs to a stiff froth. when the milk is actively boiling, remove the bits of lemon rind with a skimmer, and stir in the starch mixture; stir constantly and boil three or four minutes--until the starch is well cooked; then add gradually, stirring well meanwhile, the yolks and sugar. remove from the fire, and stir the beaten whites lightly through the whole. serve with a dressing of fruit juice or fruit syrup; if in the season of fresh berries, the pudding may be dressed with a few spoonfuls of mashed strawberries, raspberries, or currants. plain custard.--heat a pint of milk to boiling, and stir in a tablespoonful of cornstarch nabbed smooth in a little milk; let the milk and starch boil together till they thicken; then cool and add one well-beaten egg and two tablespoonfuls of sugar. cook in the oven in a dish set inside another filled with hot water, or in a double boiler. the milk may be previously flavored with orange, lemon, or cocoanut. prune pudding.--heat two and one half cups of milk to boiling, then stir in gradually a heaping tablespoonful of cornstarch which has been rubbed smooth in a little cold milk; let this boil and thicken for a minute, then remove from the fire. when cool, add three well-beaten eggs, two tablespoonfuls of sugar, and a cupful of prunes which have been stewed, then drained of all juice, the stones removed, and the prunes chopped fine. pour into a pudding dish and bake twenty minutes. serve with or without cream. prime whip.--sift through a colander some stewed sweet california prunes which have been thoroughly drained from juice, and from which the stones have been removed. beat the whites of three eggs to a stiff froth, and add two cups of the sifted prunes; beat all together thoroughly; turn into a pudding dish, and brown in the oven fifteen minutes. serve cold, with a little cream or custard for dressing. almond sauce also makes an excellent dressing. rice apple custard pudding.--pare, and remove the cores without dividing from a sufficient number of apples to cover the bottom of a two-quart pudding dish. fill the cavities of the apples with a little grated lemon rind and sugar, and put them into the oven with a tablespoon of water on the bottom of the dish. cover, and steam till the apples are tender, but not fallen to pieces. then pour over them a custard made with two cups of boiled rice, a quart of milk, half a cup of sugar, and two eggs. rice custard pudding.--take one and one half cups of nicely steamed rice, four tablespoonfuls of sugar, and a pint of milk; heat to boiling in a saucepan. then stir in very carefully the yolk of one egg and one whole egg, previously well beaten together with a few spoonfuls of milk reserved for the purpose. let the whole boil up till thickened, but not longer, as the custard will whey and separate. when partly cool, flavor with a little vanilla or lemon, turn into a glass dish, and meringue with the white of the second egg beaten to a stiff froth. cold steamed rice may be used by soaking it in hot milk until every grain is separate. rice snow.--into a quart of milk heated to boiling, stir five tablespoonfuls of rice flour previously braided with a very little cold milk; add one half cup of sugar. let the whole boil up together till well cooked and thickened; then remove from the stove, and stir in lightly the beaten whites of four eggs. mold, and serve cold with foam sauce. rice snow with jelly.--steam or bake a teacupful of best rice in milk until the grains are tender. pile it up on a dish roughly. when cool, lay over it squares of jelly. beat the whites of two eggs and one third of a cup of sugar to a stiff froth, and pile like snow over the rice. serve with cream sauce. rice with eggs.--steam rice as previously directed, and when sufficiently cooked, stir into half of it while hot, the yolks of one or two eggs well beaten with a little sugar. into the other half, the whites of the eggs, sweetened and beaten to a stiff froth, may be lightly stirred while the rice is still hot enough to set the eggs. serve with the yellow half in the bottom of the dish, and the white part piled on top covered with whipped cream flavored with lemon or vanilla. snow pudding.--heat one half pint each of water and milk together, to boiling, stir into this a tablespoonful of cornstarch rubbed smooth in a little cold milk, and cook for five minutes. cool partially and add the whites of two well-beaten eggs. turn into molds and set in the ice box to cool. serve with a cream made by stirring into a half pint of boiling milk the yolks of two eggs, a teaspoonful of cornstarch rubbed smooth in a little cold milk, and half a cup of sugar. cook until well thickened. cool and flavor with a little lemon or vanilla. or, if preferred, serve with a dressing of fruit juice. steamed custard.--heat a pint of milk, with which has been well beaten two eggs and one third of a cup of sugar, in a double boiler until well thickened. when done, turn into a glass dish, and grate a little of the yellow rind of lemon over the top to flavor. if desired to have the custard in cups, remove from the fire when it begins to thicken, turn into cups, and finish in a steamer over a kettle of boiling water. strawberry charlotte.--fit slices of nice plain buns (those made according to recipe on page are nice for this) in the bottom of a pudding dish, and cover with a layer of hulled strawberries; add another layer of the buns cut in slices, a second layer of strawberries, and then more slices of buns. make a custard in the following manner: heat a scant pint of milk to boiling in the inner cup of a double boiler, and stir into it gradually, beating thoroughly at the same time, an egg which has been previously well beaten with half a cup of sugar, a teaspoonful of cornstarch, and a spoonful or two of milk until perfectly smooth. cook together in the double boiler until well set. cool partially, and pour over the buns and strawberries. place a plate with a weight upon it on the top of the charlotte, and set away to cool. pop corn pudding.--take a scant pint of the pop corn which is ground and put up in boxes, or if not available, freshly popped corn, rolled fine, is just as good. add to it three cups of new milk, one half cup of sugar, two whole eggs and the yolk of another, well beaten. bake in a pudding dish placed inside another filled with hot water, till the custard is set. cover with a meringue made of the remaining white of egg, a teaspoonful of sugar, and a sprinkling of the pop corn. sago custard pudding.--put one half cup of sago and a quart of rich milk into the inner cup of a double boiler, or a basin set inside a pan of boiling water, and let it simmer until the sago has thickened the milk and become perfectly transparent. allow it to cool, then add a cup of sugar, two well-beaten eggs, and a little of the grated rind of a lemon. turn into a pudding dish, and bake only till the custard has set. sago and fruit custard pudding.--soak six table spoonfuls of sago in just enough water to cover it, for twenty minutes. meanwhile pare and remove the cores from half a dozen or more tart apples, and fill the cavities with a mixture of grated lemon rind and sugar. place the apples in the bottom of a pudding dish, with a tablespoonful of water; cover, and set in the oven to bake. put the soaked sago with a quart of milk into a double boiler. let it cook until the sago is clear and thick; then add three fourths of a cup of sugar and two well-beaten eggs. pour the sago custard over the apples, which should be baked tender but not mushy. put the pudding dish in the oven in a pan of hot water, and bake till the custard is well set. serve cold. snowball custard.--flavor a pint of milk by sleeping in it three or four slices of the yellow rind of a lemon for twenty minutes or more. skim out the rind; let the milk come to the boiling point, and drop into it the well-beaten whites of two eggs, in tablespoonfuls, turning each one over carefully, allowing them to remain only long enough to become coagulated but not hardened, and then place the balls upon a wire sieve to drain. afterward stir into the scalding milk the yolks of the eggs and one whole one well beaten, together with two tablespoonfuls of sugar. stir until it thickens. pour this custard into a glass dish, and lay the white balls on top. tapioca custard.--soak a cup of pearl tapioca over night in sufficient water to cover. when ready to prepare the custard, drain off the water if any remain, and add one quart of milk to the tapioca; place in a double boiler and cook until transparent; then add the well-beaten yolks of three eggs or the yolks of two and one whole one, mixed with three fourths of a cup of sugar. let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled; flavor with a little vanilla and turn into a glass dish. cover the top with the whites beaten stiffly with a tablespoonful of sugar, and dot with bits of jelly, or colored sugar prepared by mixing sugar with cranberry or raspberry juice and allowing it to dry. for variety, the custard may be flavored with grated lemon rind and a tablespoonful of lemon juice whipped up with the whites of the eggs, or other flavor may be dispensed with, and the meringue flavored by beating with a tablespoonful of quince jelly with the whites of the eggs. tapioca pudding.--soak a cupful of tapioca over night in just enough water to cover. in the morning, add to it one quart of milk, and cook in a double boiler until transparent. add three eggs well beaten, one half cup of sugar, one half cup of chopped raisins, and a very little chopped citron. bake till the custard is set. serve warm or cold as preferred. vermicelli pudding.--flavor two and one half cups of milk with lemon as directed on page . drop into it, when boiling, four ounces of vermicelli, crushing it lightly with one hand while sprinkling it in, and stir to keep it from gathering in lumps. let it cook gently in a double boiler, stirring often until it is tender and very thick. then pour it into a pudding dish, let it cool, and add a tablespoonful of rather thick sweet cream if you have it (it does very well without), half a cup of sugar, and lastly, two well-beaten eggs. bake in a moderately hot oven till browned over the top. white custard.--beat together thoroughly one cup of milk, the whites of two eggs, one tablespoonful of sugar, and one and one half tablespoonfuls of almondine. turn into cups and steam or bake until the custard is set. white custard no. .--cook a half cup of farina in a quart of milk in a double boiler, for an hour. remove from the stove, and allow it to become partially cool, then add one half cup of sugar, the whites of two eggs, and one half the yolk of one egg. turn into a pudding dish, and bake twenty minutes or until the custard is well set. steamed pudding. the following precautions are necessary to be observed in steaming puddings or desserts of any sort:-- . have the water boiling rapidly when the pudding is placed in the steamer, and keep it constantly boiling. . replenish, if needed, with boiling water, never with cold. . do not open the steamer and let in the air upon the pudding, until it is done. _recipes._ batter pudding.--beat four eggs thoroughly; add to them a pint of milk, and if desired, a little salt. sift a teacupful of flour and add it gradually to the milk and eggs, beating lightly the while. then pour the whole mixture through, a fine wire strainer into a small pail with cover, in which it can be steamed. this straining is imperative. the cover of the pail should be tight fitting, as the steam getting into the pudding spoils it. place the pail in a kettle of boiling water, and do not touch or move it until the pudding is done. it takes exactly an hour to cook. if moved or jarred during the cooking, it will be likely to fall. slip it out of the pail on a hot dish, and serve with cream sauce. a double boiler with tightly fitting cover is excellent for cooking this pudding. bread and fruit custard.--soak a cupful of finely grated bread crumbs in a pint of rich milk heated to scalding. add two thirds of a cup of sugar, and the grated yellow rind of half a lemon. when cool, add two eggs well beaten. also two cups of canned apricots or peaches drained of juice, or, if preferred, a mixture of one and one half cups of chopped apples, one half cup of raisins, and a little citron. turn into a pudding dish, and steam in a steamer over a kettle of boiling water for two hours. the amount of sugar necessary will vary somewhat according to the fruit used. date pudding.--turn a cup of hot milk over two cups of stale bread crumbs, and soak until softened; add one half cup of cream and one cup of chopped and stoned dates. mix all thoroughly together. put in a china dish and steam for three hours. serve hot with lemon sauce. rice balls.--steam one cup of rice till tender. wring pudding cloths about ten inches square out of hot water, and spread the rice one third of an inch over the cloth. put a stoned peach or apricot from which the skin has been removed, in the center, filling the cavity in each half of the fruit with rice. draw up the cloth until the rice smoothly envelops the fruit, tie, and steam ten or fifteen minutes. remove the cloth carefully, turn out into saucers, and serve with sauce made from peach of apricot juice. easy-cooking tart apples may also be used. steam them thirty minutes, and serve with sugar and cream. steamed bread custard.--cut stale bread in slices, removing hard crusts. oil a deep pudding mold, and sprinkle the bottom and sides with zante currants; over these place a layer of the slices of bread, sprinkled with currants; add several layers, sprinkling each with the currants in the same manner. cover with a custard made by beating together three or four eggs, three tablespoonfuls of sugar, and one quart of milk. put the pudding in a cool place for three hours; at the end of that time, steam one and a quarter hours. serve with mock cream flavored with vanilla. apple marmalade may be used to spread between the slices in place of currants, if preferred. steamed fig pudding.--moisten two cupfuls of finely grated graham bread crumbs with half a cup of thin sweet cream. mix into it a heaping cupful of finely chopped fresh figs, and a quarter of a cup of sugar. add lastly a cup of sweet milk. turn all into a pudding dish, and steam about two and one half hours. serve as soon as done, with a little cream for dressing, or with orange or lemon sauce. pastry and cake. so much has been said and written about the dietetic evils of these articles that their very names have been almost synonymous with indigestion and dyspepsia. that they are prolific causes of this dire malady cannot be denied, and it is doubtless due to two reasons; first, because they are generally compounded of ingredients which are in themselves unwholesome, and rendered doubly so by their combination; and secondly, because tastes have become so perverted that an excess of these articles is consumed in preference to more simple and nutritious food. as has been elsewhere remarked, foods containing an excess of fat, as do most pastries and many varieties of cake, are exceedingly difficult of digestion, the fat undergoing in the stomach no changes which answer to the digestion of other elements of food, and its presence interferes with the action of the gastric juice upon other elements. in consequence, digestion proceeds very slowly, if at all, and the delay often occasions fermentative and putrefactive changes in the entire contents of the stomach. it is the indigestibility of fat, and this property of delaying the digestion of other foods, chiefly that render pastry and cakes so deleterious to health. we do not wish to be understood as in sympathy with that class of people who maintain that dyspepsia is a disciplinary means of grace, when, after having made the previous statement, we proceed to present recipes for preparing the very articles we have condemned. pie and cake are not necessarily utterly unwholesome; and if prepared in a simple manner, may be partaken of in moderation by persons with good digestion. nevertheless, they lack the wholesomeness of more simple foods, and we most fully believe that would women supply their tables with perfectly light, sweet, nutritious bread would cease. however, if pies and cakes must needs be, make them as simple as possible. general suggestions for making pies.--always prepare the filling for pies before making the crust, if the filling is to be cooked in the crust. have all the material for the crust on the table, measured and in readiness, before beginning to put together. follow some of the simple recipes given in these pages. have all the material cold, handle the least possible to make it into a mass, and do not knead at all. when the crust is ready, roll it out quickly to about one half inch in thickness, then fold up like a jelly roll, and cut from the end only sufficient for one crust at a time. lay this, the flat side upon the board, and roll evenly in every direction, until scarcely more than an eighth of an inch in thickness, and somewhat larger than the baking plate, as it will shrink when lifted from the board. turn one edge over the rolling pin, and carefully lift it onto the plate. if there is to be an upper crust, roll that in the same manner, make a cut in the center to allow the steam to escape, fill the pie, slightly rounding it in the center, and lift on the upper crust; press both edges lightly together; then, lifting the pie in the left hand, deftly trim away all overhanging portions of crust with a sharp knife; ornament the edge if desired, and put at once into the oven, which should be in readiness at just the right temperature, a rather moderate oven being best for pies. the under crust of lemon, pumpkin, custard, and very juicy fruit pies, filled before baking, is apt to become saturated and softened with the liquid mixture, if kept for any length of time after baking. this may be prevented in a measure by glazing the crust, after it is rolled and fitted on the plate, with the beaten white of an egg, and placing in the oven just a moment to harden the egg before filling; or if the pie is one of fruit, sprinkle the crust with a little flour and sugar, brushing the two together with the hand before; adding the filling. during the baking, the flour and melted sugar will adhere together, tending to keep the juice from contact with the crust. pies are more wholesome if the crusts are baked separately and filled for use as needed. this is an especially satisfactory way to make pies of juicy fruit, as it does away largely with the saturated under crusts, and the flavor of the fruit can be retained much more perfectly. pies with one crust can be made by simply fitting the crust to the plate, pricking it lightly with a fork to prevent its blistering while baking, and afterward filling when needed for the table. for pies with two crusts, fit the under crust to the plate, and fill with clean pieces of old white linen laid in lightly to support the upper crust. when baked, slip the pie on a plate, lift off the upper crust, take out the pieces of cloth, and just before serving, fill with fruit, which should be previously prepared. canned peaches filled into such a crust make a delicious pie. strawberries, cherries, gooseberries, and other juicy fruits, that lose so much of their flavor in baking, may be lightly scalded, the juice thickened a little with flour if desired, sweetened to taste, and filled into such a crust. an excellent pie may be made in this manner from apples, stewed carefully so as to keep the slices whole, sweetened to taste, and flavored with lemon, orange, or grated pineapple. one pineapple will be sufficient for four pies. fresh fruit for filling may be used without cooking, if desired. if desired, several crusts may be baked and put away unfilled. when needed, the crusts may be placed for a few minutes in a hot oven until heated through, then filled with freshly prepared fruit. in preparing material for custard or pumpkin pies, if the milk used be hot, the pies will be improved and the time of baking be considerably shortened. tin or granite-ware plates are preferable to earthen ones for pies, as they bake better on the bottom. the perforated pans are superior in some respects. no greasing is needed; simply rub them well with flour. the time required for baking pies varies from one half to three fourths of an hour. the dampers should be so adjusted as to bake the bottom crust first. after baking, remove at once to heated earthen plates, or set the tins upon small supports, so that the air can circulate underneath them. _recipes._ paste for pies.--sift together equal parts of graham grits and white flour (graham flour will do if the grits are not obtainable, but the grits will produce a more crisp and tender crust), and wet with very cold, thin sweet cream. have the flour also as cold as possible, since the colder the material, the more crisp the paste; mix together very quickly into a rather stiff dough. do not knead at all, but gather the fragments lightly together, roll out at once, fill and bake quickly, since much of the lightness of the crust depends upon the dispatch with which the pie is gotten into the oven after the materials are thrown together. if for any reason it is necessary to defer the baking, place the crust in the ice-chest till needed. corn meal crust.--equal parts of sifted white corn meal and flour, mixed together lightly with rather thin sweet cream which has been set in the ice-chest until very cold, makes a very good crust. granola crust.--for certain pies requiring an under crust only, the prepared granola manufactured by the sanitarium food co. makes a superior crust. to prepare, moisten with thin sweet cream--one half cup of cream for every two thirds cup of granola is about the right proportion, and will make sufficient crust for one pie. flour the board, and lift the moistened granola onto it, spreading it as much as possible with the hands. dredge lightly with flour over the top, and roll out gently to the required size without turning. the material, being coarse and granular, will break apart easily, but may be as easily pressed together with the fingers. change the position of the rolling pin often, in order to shape the crust without moving it. when well roiled, carefully slip a stiff paper under it, first loosening from the board with a knife if necessary, and lift it gently onto the pan. press together any cracks, trim the edges, fill, and bake at once. use the least flour possible in preparing this crust, and bake as soon as made, before the moisture has become absorbed. such a crust is not suited for custard or juicy fruit pies, but filled with prune, peach, or apple marmalade, it makes a most delicious and wholesome pie. a cooked custard may be used in such a crust. paste for tart shells.--take one half cup of rather thin sweet cream, which has been placed on ice until very cold; add to it the stiffly beaten whites of two eggs, and whip all together briskly for ten minutes. add sufficient white flour to roll. cut into the required shape, bake quickly, but do not brown. fill after baking. this paste, rolled thin and cut into shapes with a cookie-cutter, one half of them baked plain for under crusts, the other half ornamented for tops by cutting small holes with a thimble or some fancy mold, put together with a layer of some simple fruit jelly between them, makes a most attractive looking dessert. it is likewise very nice baked in little patty pans, and afterward filled with apple or peach marmalade, or any of the following fillings:-- cream filling.--one cup of rich milk (part cream if it can be afforded) heated to boiling. into this stir one scant tablespoonful of flour previously braided smooth with a little cold milk. add to this the well-beaten yolk of one egg and one tablespoonful of sugar. turn this mixture into the hot milk and stir until it thickens. flavor with a little grated lemon rind, vanilla, or, if preferred, flavor the milk with cocoanut before using. fill the tart shells, and meringue with the white of the egg beaten stiff with a tablespoonful of sugar. grape tart.--into one pint of canned or fresh grape juice, when boiling, stir two tablespoonfuls of cornstarch braided with a little water, and cook for five minutes. sweeten to taste, and fill a baked crust. lemon filling.--into one cup of boiling water stir one tablespoonful of cornstarch previously braided smooth with the juice of a large lemon. cook until it thickens, then add one half cup of sugar and a little grated yellow rind of the lemon. tapioca filling.--soak one tablespoonful of tapioca over night in one cup of water; mash and stir the tapioca, simmer gently until clear and thick, adding enough water to cook it well; add half a cup of white sugar and a tablespoonful each of lemon and orange juice. if desired, a little raspberry or currant juice may be added to make the jelly of a pink color. apple custard pie.--stew good dried apples till perfectly tender and there remains but very little juice. rub through a colander. for each pie use one cup of the sifted apples, one and a half cups of rich milk, two eggs, five tablespoonfuls of sugar, and a little grated lemon rind for flavoring. bake with under crust only. stewed fresh apples, beaten smooth or rubbed through a colander, can be used if preferred. the eggs may be omitted, and one half cup more of the sifted apples, with more sugar, may be used instead. banana pie.--for each pie required prepare a custard with one and one half cups of milk, the yolks of two eggs, and two heaping tablespoonfuls of sugar. mash two large bananas through a colander, strain the custard over them, and beat well together. bake in an under crust only, and meringue the top with the whites of the eggs beaten to a stiff froth with two tablespoonfuls of sugar. bread pie.--soak a slice of very light bread in a pint of rich milk. when it is quite soft, rub through a colander and afterward beat well through the milk. add one well-beaten egg, four tablespoonfuls of sugar, and a little grated lemon rind for flavor. bake with under crust only, till the custard is set. this is sufficient for one pie. carrot pie.--boil, drain, and rub the carrots through a colander. for each pie required, use two large tablespoonfuls of carrot thus prepared, two eggs, two cups of milk, a little salt if desired, four tablespoonfuls of sugar, and lemon or vanilla for flavoring. bake with under crust only. cocoanut pie.--flavor a pint of milk with two tablespoonfuls of desiccated, or finely grated fresh cocoanut according to directions on page ; strain, and add enough fresh milk to make a pint in all. add three tablespoonfuls of sugar, heat, and as the milk comes to a boil, add a tablespoonful of cornstarch rubbed smooth in a little cold milk. boil for a minute or two till the cornstarch thickens the milk; then remove from the stove. allow it to get cold, and then stir in one well-beaten egg; bake in an under crust. tie a tablespoonful of desiccated cocoanut in a clean cloth, and pound it as fine as flour; mix it with a tablespoonful of sugar and the white of an egg beaten to a stiff froth. when the pie is done, spread this over the top, and brown in the oven for a moment only. cocoanut pie no. .--steep one half cup of cocoanut in a pint of milk for one half hour. strain out the cocoanut and add sufficient fresh milk to make a pint. allow it to become cold, then add a quarter of a cup of sugar and two well-beaten eggs. bake with an under crust only. when done, the top may be covered with a meringue the same as in the preceding recipe. cream pie.--for one pie beat together one egg, one half cup of sugar, one tablespoonful of flour, and two cups of rich milk. bake in one crust. cranberry pie.--stew a quart of cranberries until broken in a pint of boiling water. rub through a colander to remove the skins, add two cups of sugar and one half cup of sifted flour. bake with under crust only. dried apple pie.--stew good dried apples till perfectly tender in as small a quantity of water as possible. when done, rub through a colander; they should be about the consistency of fruit jam; if not, a little flour may be added. sweeten to taste, fill under crusts with the mixture, and bake. if lemon flavor is liked, a few pieces of the yellow rind may be added to the apples a little while before they are tender. if the apples are especially tasteless, lemon juice or some sour apple jelly should be added after rubbing through the colander. the crusts may first be baked, and filled with the mixture when needed; in which case the sauce should be simmered lightly till of the desired consistency. the top may be ornamented with strips or rings of crust, if desired. dried apple pie with raisins.--rub a quart of well-stewed dried apples through a colander, add a cupful of steamed raisins, sugar to sweeten, and bake with two crusts. this is sufficient for two pies. dried apricot pie.--stew together one third dried apricots and two thirds dried apples or peaches. when soft, rub through a colander, add sugar to sweeten, and if very juicy, stew again until the juice is mostly evaporated; then beat until light and bake in a granola crust. farina pie.--cook one fourth cup of farina in a double boiler for an hour in three cups of rich milk. allow it to become cool, then add one half cup of sugar, the yolks of two eggs, and a little grated lemon rind. bake with under crust only. meringue the top with the white of the egg beaten to a stiff froth with one tablespoonful of sugar and a little grated lemon rind for flavoring. the quantity given is sufficient for two small pies. fruit pies.--apples, peaches, and all small fruits and berries may be made into palatable pies without rich crusts or an excess of sugar, or the addition of unwholesome spices and flavorings. bake the crust separately, and fill when needed with prepared fruit; or, fill with the fruit, using only sufficient sugar to sweeten; add no spices, and bake quickly. prepare apples for pies by paring, coring, and dividing in eighths. peaches are best prepared in a similar manner. fill crusts in which the fruit is to be baked quite full and slightly heaping in the center. if flavoring is desired, let it be that of some other fruit. for apple pies, a teaspoonful or two of pineapple juice, a little grated lemon or orange peel, or a little strawberry or quince syrup, may be used for flavoring. for pies made of apples, peaches, and fruits which are not very juicy, add a tablespoonful or so of water or fruit juice; but for very juicy fruits and berries, dredge the under crust with a tablespoonful of sugar and a little flour mixed together before filling, or stir a spoonful of flour into the fruit so that each berry or piece may be separately floured. grape jelly pie.--cook perfectly ripe, purple grapes; rub them through a colander to remove the seeds and skins. return the pulp to the fire and thicken with rice flour or cornstarch, to the consistency of thick cream or jelly, and sweeten to taste. fill an under crust with the mixture, and bake. the top may be ornamented with pastry cut in fancy shapes if desired. jelly custard pie.--dissolve three tablespoonfuls of nice, pure fruit jelly in very little warm water, add one and one half cups of milk and two well-beaten eggs, stirring the whites in last. bake with under crust only. jellies are usually so sweet that no sugar is needed. apple, raspberry, currant, strawberry, and quince jellies all make nice pies, prepared in this way. lemon pie.--take four tablespoonfuls of lemon juice (one large lemon or two small ones will yield about this quantity), the grated yellow portion only of the rind of half a lemon, and two thirds of a cup of sugar. beat the lemon juice and sugar together. braid a slightly heaping tablespoonful of cornstarch with as little water as possible, and pour over it, stirring constantly, one half pint of boiling water, to thicken the starch. add the lemon and sugar to the starch, and let it cool; then stir in the yolks of two eggs and half the white of one, well beaten together. beat thoroughly, pour into a deep crust, and bake. when done, cover with the remaining whites of the eggs, beaten with one and a half tablespoonfuls of sugar, and brown lightly in the oven. lemon meringue custard.--heat two cups of milk to boiling, add a tablespoonful of cornstarch well braided with a little cold milk; let the whole simmer till thickened, stirring constantly. allow it to cool, add one third of a cup of sugar and the beaten yolks of two eggs. bake in an under crust, and cover with a meringue made of the whites of the eggs beaten to a stiff froth with two tablespoonfuls of sugar mixed with grated lemon peel. if liked, a spoonful of lemon juice may be added, a few drops at a time, during the beating of the meringue. one-crust peach pie.--pare and remove the stones from ripe, nice flavored peaches; stew till soft in the smallest quantity of water possible without burning. rub through a colander, or beat smooth with a large spoon. add sugar as required. bake with one crust. if the peach sauce is evaporated until quite dry, it is very nice baked in a granola crust. when done, meringue with the whites of two eggs whipped stiff with two tablespoonfuls of sugar. the flavor is improved by adding by degrees to the egg while whipping, a tablespoonful of lemon juice. return to the oven and brown lightly. serve cold. canned peaches or stewed dried peaches may be used in place of the fresh ones. in using the dried peaches, carefully examine and wash; soak them over night in cold water, and stew them in the same water until soft enough to rub through the colander. for each pie, add two tablespoonfuls of sweet cream, and sufficient sugar to sweeten; too much, sugar destroys the flavor of the fruit. evaporated peaches, soaked over night and stewed carefully until tender, then removed from the syrup, which may be sweetened and boiled until thick and rich and afterward turned over the peaches, makes a delicious pie. bake in one crust, with or without a meringue. orange pie.--rub smooth a heaping tablespoonful of cornstarch in three tablespoonfuls of water; pour over it a cup of boiling water, and cook until clear, stirring frequently that no lumps form. add one cupful of sour orange juice, a little grated rind, and the juice of one lemon, with two eggs. bake with under crust only. meringue the top when baked, with the whites of the eggs well beaten with a tablespoonful of sugar, and a very little grated orange peel sprinkled over it. peach custard pie.--cover a pie plate with an under crust. take fresh peaches, pare, halve, and stone them, and place a layer, hollow side up, in the pie. prepare a custard with one egg, one cup of milk, and three tablespoonfuls of sugar. pour the custard over the peaches, and bake. if the quantity given will not entirely cover the peaches, a little more must be prepared. canned peaches which are not broken can be used instead of fresh ones. the pieces should be drained free from juice, and less sugar used. prune pie.--prepare and cook sweet california prunes as directed for prune marmalade. fill an under crust and bake. the top may be ornamented with strips of crust or pastry leaves; or if desired, may be meringued with the whites of two eggs beaten to a stiff froth with two tablespoonfuls of sugar and a little grated lemon peel. this pie is excellent baked in a granola crust. pumpkin pie.--to prepare the pumpkin, cut into halves, remove the seeds, divide into moderately small pieces, and bake in the oven until thoroughly done. then scrape from the shell, rub through a colander, and proceed as follows: for one and one third pints of the cooked pumpkin use one quart of hot, rich, sweet milk. add one half cup of sugar and the well-beaten yolks of three eggs, beat well together, add the whites of the eggs beaten to a stiff froth, and beat thoroughly. line the tins with a stiff cream paste, fill, and bake in a moderate oven till the pies are barely firm in the center, or till the custard is well set. pumpkin pie no. .--for each pie desired, take one half pint of baked pumpkin, a pint of rich milk, one third of a cup of sugar, and two eggs. mix the sugar and eggs, add the pumpkin, and lastly the milk, which should be hot, and beat all together with an egg beater until very light. fill the crust, and bake slowly. pumpkin pie without eggs.--prepare the pumpkin as previously directed. for two medium-sized pies, heat a pint and a half of milk in a farina kettle, and when scalding, stir into it two scant tablespoonfuls of white flour rubbed smooth in a little cold milk. cook, stirring often, until it thickens. add half a cup of sugar, or a little less of syrup, to a pint and a half of the sifted pumpkin, and after beating well together, stir this into the hot milk. bake in an under crust; or, for three pies, take one quart and a cupful of pumpkin, three fourths of a cup of sugar, two thirds of a cup of best new orleans molasses, and three pints of hot milk. beat all together thoroughly. line deep plates with a cream crust, and bake an hour and a half in a moderate oven. simple custard pie.--for one pie, take one pint of milk, two well-beaten eggs, one third of a cup of sugar, and a little grated lemon rind for flavor. bake in an under crust. if eggs are scarce, a very good pie can be made by using only one egg, and a tablespoonful of cornstarch, with the above proportions of milk and sugar; in which case, heat the milk to scalding, stir in the cornstarch, and cook till thickened; cool, and then add the well-beaten egg. if preferred, the crust may be baked before filling, and the custard steamed, meanwhile. squash pie.--squash prepared as directed for pumpkin, and flavored with rose water, makes an excellent pie. or, for each pie desired, take one pint of rich milk (part cream if it can be afforded), add one cup of nicely baked mealy squash which has been rubbed through a colander, one third of a cup of sugar, and two well-beaten eggs. beat all together thoroughly. bake in a deep pan slowly and carefully until firm. squash pie without eggs.--bake the squash in the shell; when done, remove with a spoon and mash through a colander. for one pie, take eight tablespoonfuls of the squash, half a cup of sugar, and one and one third cups of boiling milk. pour the milk slowly over the squash, beating rapidly meanwhile to make the mixture light. bake in one crust. sweet-apple custard pie.--into one pint of new milk, grate three ripe sweet apples (golden sweets are excellent); add two well-beaten eggs, and sugar to taste. bake with under crust only. sweet potato pie.--bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander; add a pint of rich milk, a scant cup of sugar, salt if desired, the yolks of two eggs, and a little grated lemon rind for flavor. bake with under crust. when done, meringue with the whites of the eggs beaten up with a tablespoonful of sugar. cake. general suggestions.--always sift the flour for cake before measuring out the amount required. use the best granulated white sugar. eggs for use in cake are better to have the yolks and whites beaten separately. beat the former until they cease to froth and begin to thicken as if mixed with flour. beat the whites until stiff enough to remain in the bowl if inverted. have the eggs and dishes cool, and if practicable, beat in a cool room. use earthen or china bowls to beat eggs in. if fruit is to be used, it should be washed and dried according to directions given on page , and then dusted with flour, a dessertspoonful to the pound of fruit. for use in cup cake or any other cake which requires a quick baking, raisins should be first steamed. if you have no patent steamer, place them in a close covered dish within an ordinary steamer, and cook for an hour over a kettle of boiling water. this should be done the day before they are to be used. use an earthen or granite-ware basin for mixing cake. be very accurate in measuring the materials, and have them all at hand and all utensils ready before beginning to put the cake together. if it is to be baked at once, see that the oven also is at just the right temperature. it should be less hot for cake than for bread. thin cakes require a hotter oven than those baked in loaves. they require from fifteen to twenty minutes to bake; thicker loaves, from thirty to sixty minutes. for loaf cakes the oven should be at such a temperature that during the first half of the time the cake will have risen to its full height and just begun to brown. the recipes given require neither baking powder, soda, nor saleratus. yeast and air can be made to supply the necessary lightness, and their use admits of as great a variety in cakes as will be needed on a hygienic bill of fare. in making cake with yeast, do not use very thick cream, as a rich, oily batter retards fermentation and makes the cake slow in rising. if the cake browns too quickly, protect it by a covering of paper. if necessary to move a cake in the oven, do it very gently. do not slam the oven door or in any way jar a cake while baking, lest it fall. line cake tins with paper to prevent burning the bottom and edges. oil the paper, not the tins, very lightly. cake is done when it shrinks from the pan and stops hissing, or when a clean straw run into the thickest part comes up clean. as soon as possible after baking, remove from the pan, as, if allowed to remain in the pan, it is apt to become too moist. _recipes._ apple cake.--scald a cup of thin cream and cool to blood heat, add one and a half cups of sifted white flour, one fourth of a cup of sugar, and a gill of liquid yeast or one half cake of compressed yeast dissolved in a gill of thin cream. beat well together, set in a warm place, and let it rise till perfectly light. when well risen, add one half cup of sugar mixed with one half cup of warm flour. beat well and set in a warm place to rise again. when risen a second time, add two eggs, whites and yolks beaten separately, and about one tablespoonful of flour. turn the whole into three round shallow baking tins, which have been previously oiled and warmed, and place where it will rise again for an hour, or until it is all of a foam. bake quickly in a moderately hot oven. make this the day before it is needed, and when ready to use prepare a filling as follows: beat together the whites of two eggs, one half cup of sugar, the juice of one lemon, and two large tart apples well grated. heat in a farina kettle until all are hot; cool, and spread between the layers of cake. this should be eaten the day the filling is prepared. cocoanut custard cake.--make the cake as directed in the preceding recipe. for the filling, prepare a soft custard by heating just to the boiling point one pint of rich milk previously flavored with cocoanut; into which stir a tablespoonful of cornstarch braided with a little milk, and let it boil until thickened. beat together an egg and one third of a cup of sugar, and turn the hot mixture slowly over it, stirring constantly till the custard thickens. when cold, spread between the layers of raised cake. cream cake.--prepare the cake as above. spread between the layers when cold a cream made as follows: stir into one half pint of boiling milk two teaspoonfuls of cornstarch rubbed smooth in a little cold milk. take with two tablespoonfuls of sugar; return to the rest of the custard and cook, stirring constantly until quite thick. cool and flavor with a teaspoonful of vanilla or rose water. delicate cup cake.--this cake contains no soda or baking powder, and to make it light requires the incorporation of as much air as possible. in order to accomplish this, it should be put together in the same manner as directed for batter breads (page ). have all material measured and everything in readiness before beginning to put the cake together, then beat together the yolk of one egg, one cup of sugar, and one cup of very cold sweet cream, until all of a foam; add a little grated lemon rind for flavoring; stir in slowly, beating briskly all the time, two cups of granular white flour (sometimes termed gluten flour) or graham meal. when all the flour is added, add lastly the beaten whites of two eggs, stirring just enough to mix them well throughout the whole; turn at once into slightly heated gem irons which have been previously oiled, and bake in a moderately quick oven. if made according to directions, this cake will be very light and delicate. it will not puff up much above its first proportions, but will be light throughout. a nice cake may be prepared in the same manner with graham meal or even white flour, by the addition of a heaping tablespoonful of cornstarch sifted into the flour, in the way in which baking powder is ordinarily mixed with flour before using. fig layer cake.--prepare the cake as directed for apple cake. chop one half pound of figs very fine, add one half cup of sugar, one cup of water and boil in a farina kettle until soft and homogeneous. cool, and spread between the cakes. or chop steamed figs very fine, mix with an equal quantity of almondine, and use. fruit jelly cake.--prepare the cake as in the foregoing, using fruit jelly between the layers. gold and silver cake.--prepare the cake as for apple cake. when it has risen the second time, measure out one third of it, and add the yolks of the eggs to that portion with a little grated lemon rind for flavoring; add the whites with some very finely pulverized desiccated cocoanut to the other two thirds. make two sheets of the white and one of the yellow. allow them to become perfectly light before baking. when baked, place the yellow portion between the two white sheets, binding them together with a little frosting or white currant jelly. icing for cakes.--since icing adds to the excess of sugar contained in cakes, it is preferable to use them without it except when especially desired for ornament. an icing without eggs may be prepared by boiling a cup of granulated sugar in five tablespoonfuls of sweet milk for five minutes, then beating until cool enough to spread. one with egg may be easily made of six tablespoonfuls of powdered sugar, the white of one egg, and one teaspoonful of boiling water mixed without beating. a colored icing may be made by using a teaspoonful of boiling cranberry juice or other red fruit juice instead of water. the top of the icing may be ornamented with roasted almonds, bits of colored sugar or frosted fruits, directions for the preparation of all of which have already been given. orange cake.--prepare the cake as for apple cake, and bake in two layers. for the filling, take two good-sized, juicy oranges. flavor two tablespoonfuls of sugar by rubbing it over the skin of the oranges, then peel, remove the white rind, and cut into small pieces, discarding the seeds and the central pith. put the orange pulp in a china bowl, and set in a dish of boiling water. when it is hot, stir in a heaping teaspoonful of cornstarch which has been braided smooth in two spoonfuls of water. stir constantly until the starch has cooked, and the whole becomes thickened. beat the yolk of one egg to a cream with two tablespoonfuls of sugar. stir this very gradually, so as not to lump, into the orange mixture, and cook two or three minutes longer. remove from the fire, and when cool, spread between the cakes. if the oranges are not very tart, a little lemon juice is an improvement. meringue the top of the cake with the white of the egg beaten up with the two tablespoonfuls of sugar flavored with orange. fruit cake.--make a sponge of one pint of thin cream which has been scalded and cooled to lukewarm, one gill of liquid yeast or one half cake of compressed yeast dissolved in a gill of cream, one half cup of sugar, and two and one half cups of flour. beat all together very thoroughly and let rise until light. when light, add another half cup of sugar, one half cup of rather thick cream which has been scalded and cooled, one cup of warm flour, and after beating well together, set away to rise again. when well risen, add one cup of seeded raisins, one fourth cup of citron chopped fine, one half cup of zante currants, two well-beaten eggs, and about one and one third cups of flour. turn into a brick loaf bread pan, let it rise until very light, and bake. when done, remove from the pan and set away until at least twenty-four hours old before using. loaf cake.--scald a cup of rather thin cream, and cool to blood heat. add one and one half cups of warm flour, one half a cup of sugar, and one fourth cake of compressed yeast dissolved in two tablespoonfuls of thin cream or as much of liquid yeast. beat well, and let rise until perfectly light; then add one half cup more of sugar mixed with one half cup of warm flour. beat well, and set away to rise a second time. when again well risen, add the whites of three eggs beaten to a stiff froth, one half cup of warm flour, and a little grated lemon rind, or two teaspoonfuls of rose water to flavor. turn into a brick loaf bread pan lined with oiled paper, allow it to become perfectly light again, and bake. this cake, like other articles made with yeast, should not be eaten within at least twenty-four hours after baking. pineapple cake.--prepare as for orange cake, using grated pineapple in place of oranges. plain buns.--these are the simplest of all cakes. dissolve half a small cake of compressed yeast in a cup of thin cream which has been previously warmed to blood heat, add two cups of warm flour, and beat thoroughly together. put in a warm place, and let it rise till very light. add three tablespoonfuls of sugar mixed well with a half cup of warm flour, one half cup of zante currants, and sufficient flour to make of the consistency of dough. buns should be kneaded just as soft as possible, and from fifteen to twenty minutes. shape into biscuits a little larger than an english walnut, place them on tins far enough apart so they will not touch each other when risen. put in a warm place till they have risen to twice their first size, then bake in a moderately quick oven. if desired, the currants may be omitted and a little grated lemon rind for flavoring added with the sugar, or a bit of citron may be placed in the top of each bun when shaping. when taken from the oven, sprinkle the top of each with moist sugar if desired, or glace by brushing with milk while baking. sponge cake.--for this will be required four eggs, one cup of sugar, one tablespoonful of lemon juice with a little of the grated rind, and one cup of white flour. success in the making of sponge cake depends almost wholly upon the manner in which it is put together. beat the yolks of the eggs until very light and thick, then add the sugar little by little, beating it in thoroughly; add the lemon juice and the grated rind. beat the whites of the eggs until perfectly stiff and firm, and fold or chop them very lightly into the yolk mixture. sift the flour with a sifter little by little over the mixture and fold it carefully in. on no account stir either the white of the eggs or the flour in, since stirring will drive out the air which has been beaten into the eggs. do not beat after the flour is added. the cake, when the flour is all in, should be stiff and spongy. if it is liquid in character, it will be apt to be tough and may be considered a failure. bake in a shallow pan in a rather hot oven fifteen or twenty minutes. sugar crisps.--make a soft dough of two and one fourth cups of graham flour, one half cup of granulated white sugar, and one cup of rather thick sweet cream. knead as little as possible, roll out very thinly, cut in rounds or squares, and bake in a quick oven. variety cake.--make the same as gold and silver cake, and mix a half cup of zante currants and chopped raisins with the yellow portion. the white portion may be flavored by adding a very little chopped citron instead of the cocoanut, if preferred. table topics. if families could be induced to substitute the apple--sound, ripe, and luscious--for the pies, cakes, candies, and other sweetmeats with which children are too often stuffed, there would be a diminution of doctors' bills, sufficient in a single year to lay up a stock of this delicious fruit for a season's use.--_prof. faraday._ food for repentance--mince pie eaten late at night. _young student_--"this cook book says that pie crust needs plenty of shortening. do you know what that means, pa?" _father_--"it means lard." "but why is lard called shortening, pa?" "because it shortens life." the health journals and the doctors all agree that the best and most wholesome part of the new england country doughnut is the hole. the larger the hole, they say, the better the doughnut. an old gentleman who was in the habit of eating a liberal slice of pie or cake just before retiring, came home late one evening after his wife had gone to bed. after an unsuccessful search in the pantry, he called to his wife, "mary, where is the pie?" his good wife timidly acknowledged that there was no pie in the house. said her husband, "then where is the cake?" the poor woman meekly confessed that the supply of cake was also exhausted; at which the disappointed husband cried out in a sharp, censorious tone, "why, what would you do if somebody should be sick in the night?" _woman_ (to tramp)--"i can give you some cold buckwheat cakes and a piece of mince pie." _tramp_--(frightened) "what ye say?" _woman_--"cold buckwheat cakes and mince pie." _tramp_--(heroically) "throw in a small bottle of pepsin, madam, and i'll take the chances." gravies and sauces gravies for vegetables, sauces for desserts, and similar foods thickened with flour or cornstarch, are among the most common of the poorly prepared articles of the _cuisine_, although their proper preparation is a matter of considerable importance, since neither a thin, watery sauce nor a stiff, paste-like mixture is at all palatable. the preparation of gravies and sauces is a very simple matter when governed by that accuracy of measurement and carefulness of detail which should be exercised in the preparation of all foods. in consistency, a properly made sauce should mask the back of the spoon; that is to say, when dipped into the mixture and lifted out, the metal of the spoon should not be visible through it as it runs off. the proportion of material necessary to secure this requisite is one tablespoonful of flour, slightly rounded, for each half pint of water or stock. if the sauce be made of milk or fruit juice, a little less flour will be needed. if cornstarch be used, a scant instead of a full tablespoonful will be required. the flour, or cornstarch should be first braided or rubbed perfectly smooth in a very small amount of the liquid reserved for the purpose (salt or sugar, if any is to be used, being added to the flour before braiding with the liquid), and then carefully added to the remaining liquid, which should be actively boiling. it should then be continuously stirred until it has thickened, when it should be allowed to cook slowly for five or ten minutes until the starch or flour is well done. if through any negligence to observe carefully these simple details, there should be lumps in the sauce, they must be removed before serving by turning the whole through a fine colander or wire strainer. the double boiler is the best utensil for the preparation of sauces and gravies, since it facilitates even cooking and renders them less liable to become scorched. the inner cup should be placed on the top of the range until the sauce has become thickened, as in the cooking of grains, and afterwards placed in the outer boiler to continue the cooking as long as needed. cream gravies for vegetables may be delicately flavored with celery, by steeping a few bits of celery in the milk for a few minutes, and removing with a fork before adding the thickening. sauces for puddings may be similarly flavored, by steeping cocoanut or bits of orange or lemon rind in the milk. gravies and sauces for vegetables. _recipes._ brown sauce.--heat a pint of thin cream, and when boiling, add half a teaspoonful of salt and a tablespoonful of flour browned in the oven as directed on page , and rubbed to a smooth paste with a little cold milk. allow it to boil rapidly, stirring constantly until thickened; then cook more slowly, in a double boiler, for five or ten minutes. if desired, the milk may be flavored with onion before adding the flour. this makes a good dressing for potatoes. cream or white sauce.--heat a pint of rich milk, part cream if it can be afforded, to boiling, and stir into it one tablespoonful of flour previously rubbed smooth in a little milk. season with salt, and cook in a double boiler five or ten minutes, stirring frequently that no lumps be formed. if lumps are found in the sauce, turn it quickly through a fine, hot colander into the dish in which it is to be served. celery sauce.--cut half a dozen stalks of celery into finger-lengths, and simmer in milk for ten or fifteen minutes. skim out the celery, add a little cream to the milk, salt to taste, and thicken with flour as for white sauce. this is very nice for potatoes and for toast. egg sauce.--heat a pint of milk to boiling, and stir in a dessertspoonful of flour rubbed smooth in a little milk. stir constantly until the sauce is well thickened; add the well-beaten yolk of an egg, turning it in very slowly and stirring rapidly so that it shall be well mingled. boil up once only, add a very little salt, and serve. the egg makes an excellent substitute for cream. pease gravy.--a gravy prepared either of dried or green peas as directed for lentil gravy on page , makes a suitable dressing for baked potatoes. lentil gravy is also good for the same purpose. the addition of a little lemon juice to the lentil gravy makes another variety. tomato gravy.--a gravy made of tomatoes as directed on page , is excellent to use on baked or boiled sweet potatoes. tomato cream gravy.--prepare a gravy as for cream sauce, using a slightly heaping measure of flour. when done, add, just before serving, for each quart of the cream sauce, one cup of hot, stewed tomato which has been put through a fine colander to remove all seeds. beat it thoroughly into the sauce and serve on boiled or baked potato. sauces for desserts and puddings. _recipes._ almond sauce.--heat a pint of rich milk in the inner cup of a double boiler, placed directly upon the stove. when the milk is boiling, stir into it a heaping tablespoonful of flour which has been rubbed to a cream in a little cold milk. boil rapidly until thickened, stirring constantly; then add three tablespoonfuls of almondine; place in the outer boiler, and cook for five or ten minutes longer. caramel sauce.--stir a cup of sugar in a saucepan over the fire until melted and lightly browned. add one cup of boiling water, and simmer ten minutes. cocoanut sauce.--flavor a pint of new milk with cocoanut, as directed on page . skim out the cocoanut, and add enough fresh milk to make one pint. heat the milk to boiling, add two tablespoonfuls of sugar, thicken with two even spoonfuls of cornstarch, and proceed in the same manner as for mock cream. cream sauce.--beat together two thirds of a cup of sugar, one tablespoonful of thick, sweet cream, and one egg. wet half a teaspoonful of cornstarch with a little milk, and stir in with the mixture; then add five tablespoonfuls of boiling milk, stirring rapidly all the time. pour into the inner cup of a double boiler; have the water in the outer cup boiling, and cook five minutes. flavor to taste. cranberry pudding sauce.--to a quart of boiling water add two cups of sugar, and when well dissolved, one quart of carefully sorted cranberries. mash the berries as much as possible with a silver spoon, and boil just seven minutes. turn through a colander to remove skins, cool and serve. custard sauce.--rub two teaspoonfuls of flour to a smooth paste with half a cup of new milk. heat two and a half cups of fresh milk in a double boiler to scalding, then stir in the braided flour; heat again, stirring constantly till just to the boiling point, but no longer; remove from the stove and cool a little. beat together one egg, three tablespoonfuls of sugar, and a little lemon rind for flavoring. turn the hot milk over this, a little at a time, stirring briskly meanwhile. return the whole to the double boiler, and cook, stirring frequently, until when a spoon is dipped into the custard a coating remains upon it. then remove at once from the fire. if the spoon comes out clean, the custard is not sufficiently cooked. egg sauce.--separate the yolks and whites of three eggs. beat the whites to a stiff froth, and stir in very gently, so as not to let the air out of the beaten whites, one cup of powdered sugar and a teaspoonful of vanilla or lemon flavoring powder. lastly, stir in carefully the beaten yolks of the eggs, and serve at once. egg sauce no. .--beat the whites of three eggs to a stiff froth with one half cup of sugar. add three tablespoonfuls of lemon juice and one of water. serve at once. foamy sauce.--beat one egg or the whites of two very thoroughly with one half cup of sugar and a little grated lemon rind. pour on this very slowly, stirring constantly to make it smooth, one cup of boiling milk, part cream if it can be afforded. if the whites alone are used, they should not be beaten stiff. if preferred, the lemon may be omitted and a tablespoonful or two of currant juice or quince jelly added last as flavoring. fruit cream.--take the juice pressed from a cupful of fresh strawberries, red raspberries, or black caps, add to it one third of a cup of sugar, and place in the ice chest till chilled. set a cup of sweet cream also on ice till very cold. when thoroughly cold, whip with an egg beater till the froth begins to rise, then add to it the cold fruit juice and beat again. have ready the white of one egg beaten to a stiff froth, which add to the fruit cream, and whip till no more froth will rise. this makes a delicious dressing for simple grain molds and blancmanges, but is so rich it should be used rather sparingly. serve as soon as possible after being prepared. fruit syrup, in the proportion of two or three tablespoonfuls to the pint of cream, may be used in the same manner when the fresh juice is not available. the juice of orange, quince, and pineapple may also be used in the same manner as that of berries. fruit sauce.--heat a pint of red raspberry, currant, grape, strawberry, apricot, or any other fruit juice to scalding, and stir in a tablespoonful of cornstarch previously rubbed to a cream with a little cold water. cook till it thickens; then add sugar according to the acidity of the fruit. strain and cool before using. if fruit juice is not available, two or three tablespoonfuls of pure fruit jelly may be dissolved in a pint of hot water and used instead of the juice. a mixture of red and black raspberry juice, or currant and raspberry, will be found acceptable for variety. fruit sauce no. .--mash a quart of fresh berries, add one cup of sugar, beat very thoroughly together, and set away until needed. just before it is wanted for serving, turn into a granite fruit kettle and heat nearly to boiling, stirring constantly to avoid burning. serve hot with hot or cold puddings, or molded desserts. lemon pudding sauce.--heat to boiling, in a double boiler, a pint of water in which are two slices of lemon, and stir into it a dessertspoonful of cornstarch; cook four to five minutes, or until it thickens. squeeze the juice from one large lemon, and mix it with two thirds of a cup of sugar. add this to the cornstarch mixture, and allow the whole to boil up once, stirring constantly; then take from the fire. leave in the double boiler, surrounded by the hot water, for ten minutes. cool to blood heat before serving. mock cream.--heat a pint of fresh, unskimmed milk in a double boiler. when the milk is boiling, stir in two tablespoonfuls of sugar, and two even tablespoonfuls of cornstarch which has first been rubbed smooth in a very little cold milk. bring just to a boil, stirring constantly; then pour the hot mixture, a little at a time, beating thoroughly all the while, over the well-beaten white of one egg. put again into the double boiler, return to the fire, and stir till it thickens to the consistency of cream. molasses sauce.--to one half cup of molasses, add one half cup of water, and heat to boiling. thicken with a teaspoonful of flour rubbed to a cream with a little cold water. serve hot. orange sauce.--squeeze a cupful of juice from well-flavored, sour oranges. heat a pint of water, and when boiling, thicken with a tablespoonful of cornstarch. add the orange juice, strain, and sweeten to taste with sugar that has been flavored by rubbing over the yellow rind of an orange until mixed with the oil in the rind. if a richer sauce is desired, the yolk of an egg may be added lastly, and the sauce allowed to cook until thickened. peach sauce.--strain the juice from a well-kept can of peaches. dilute with one half as much water, heat to boiling, and thicken with cornstarch, a scant tablespoonful to the pint of liquid. plain pudding sauce.--thicken one and one half cups of water with one tablespoonful of cornstarch; boil a few minutes, then stir in two thirds of a cup of sugar, and one half cup of sweet cream. take off the stove, and flavor with a little rose, vanilla, or lemon. red sauce.--pare and slice a large red beet, and simmer gently in three cups of water for twenty minutes, or until the water is rose colored, then add two cups of sugar, the thin yellow rind and juice of one lemon, and boil until the whole is thick syrup. strain, add a teaspoonful of rose water or vanilla, and serve. rose cream.--remove the thick cream from the top of a pan of cold milk, taking care not to take up any of the milk. add sugar to sweeten and a teaspoonful or two of rose water. beat with an egg beater until the whole mass is thick. good thick cream, beaten in this manner, makes nearly double its original quantity. sago sauce.--wash one tablespoonful of sago in two or three waters, then put it into a saucepan with three fourths of a cup of hot water, and some bits of lemon peel. simmer gently for ten minutes, take out the lemon peel, add half a cup of quince or apricot juice; and if the latter, the strained juice of half a lemon, and sugar to taste. beat together thoroughly. whipped cream sauce.--beat together with an egg beater until of a stiff froth one cup of sweet cream which has been cooled to a temperature of ° or less, one teaspoonful of vanilla or a little grated lemon rind, and one half cup of powdered white sugar, and the whites of one or two eggs. the sauce may be variously flavored with a little fruit jelly beaten with the egg, before adding to the cream. table topics. whether or not life is worth living, all depends upon the liver.--_sel._ diet cures mair than doctors.--_scotch proverb._ according to the ancient hindu scriptures, the proper amount of food is half of what can be conveniently eaten. every hour you steal from digestion will be reclaimed by indigestion.--_oswald._ "very few nations in the world," says a sagacious historian, "produce better soldiers than the russians. they will endure the greatest fatigues and sufferings with patience and calmness. and it is well know that the russian soldiers are from childhood nourished by simple and coarse vegetable food. the russian grenadiers are the finest body of men i ever saw,--not a man is under six feet high. their allowance consists of eight pounds of black bread, and four pounds of oil per man for eight days." colonel fitzgibbon was, many years ago, colonial agent at london for the canadian government, and wholly dependent upon remittances from canada for his support. on one occasion these remittances failed to arrive, and it being before the day of cables, he was obliged to write to his friends to ascertain the reason of the delay. meanwhile he had just one sovereign to live upon. he found he could live upon a sixpence a day,--four pennyworth of bread, one pennyworth of milk, and one pennyworth of sugar. when his remittances arrived a month afterward, he had five shillings remaining of his sovereign, and he liked his frugal diet so well that he kept it up for several years. an hour of exercise to every pound of food.--_oswald._ some eat to live, they loudly cry; but from the pace they swallow pie and other food promiscuously, one would infer they eat to die. --_sel._ beverages the use of beverages in quantities with food at mealtime is prejudicial to digestion, because they delay the action of the gastric juice upon solid foods. the practice of washing down food by copious draughts of water, tea, or coffee is detrimental, not only because it introduces large quantities of fluid into the stomach, which must be absorbed before digestion can begin, but also because it offers temptation to careless and imperfect mastication, while tea and coffee also serve as a vehicle for an excessive use of sugar, thus becoming a potent cause of indigestion and dyspepsia. it is best to drink but sparingly, if at all, at mealtimes. consideration should also be given to the nature of the beverage, since many in common use are far from wholesome. very cold fluids, like iced water, iced tea, and iced milk, are harmful, because they cool the contents of the stomach to a degree at which digestion is checked. if drunk at all, they should be taken only in small sips and retained in the mouth until partly warmed. tea is often spoken of as the "cup that cheers but not inebriates." "the cup that may cheer yet does injury" would be nearer the truth, for there is every evidence to prove that this common beverage is exceedingly harmful, and that the evils of its excessive use are second only to those of tobacco and alcohol. tea contains two harmful substances, theine and tannin,--from three to six per cent of the former and more than one fourth its weight of the latter. theine is a poison belonging to the same class of poisonous alkaloids, and is closely allied to cocaine. it is a much more powerful poison than alcohol, producing death in less than one hundredth part the deadly dose of alcohol; and when taken in any but the smallest doses, it produces all the symptoms of intoxication. tannin is an astringent exercising a powerful effect in delaying salivary and stomach digestion, thus becoming one of the most common causes of digestive disorders. it is also a matter of frequent observation that sleeplessness, palpitation of the heart, and various disorders of the nervous system frequently follow the prolonged use of tea. both theine and tannin are more abundant in green than in black tea. the dependence of the habitual tea-drinker upon the beverage, and the sense of loss experienced when deprived of it, are among the strongest proofs of its evil effects, and should be warnings against its use. no such physical discomfort is experienced when deprived of any article of ordinary food. the use of tea makes one feel bright and fresh when really exhausted; but, like all other stimulants, it is by exciting vital action above the normal without supplying extra force to support the extra expenditure. the fact that a person feels tired is evidence that the system demands rest, that his body is worn and needs repair; but the relief experienced after a cup of tea is not recuperation. instead, it indicates that his nerves are paralyzed so that they are insensible to fatigue. some people suppose the manner of preparing tea has much to do with its deleterious effects, and that by infusion for two or three minutes only, the evils resulting from the tannin will be greatly lessened. this, however, is a delusion, if the same amount of tea be used proportionate to the water; for tannin in its free state, the condition in which it is found in tea is one of the most readily soluble of substances; and tea infused for two minutes is likely to hold nearly as much tannin in solution as that infused for a longer period. tea is not a food, and it can in no wise take the place of food, as so many people attempt to make it, without detriment to health in every respect. coffee, cocoa, and chocolate rank in the same category with tea, as beverages which are more or less harmful. coffee contains caffein, a principle identical with theine and a modified form of tannin, though in less quantity than tea. cocoa and chocolate contain substances similar to theine and equally harmful, though usually present in much less proportion than in tea. custom has made the use of these beverages so common that most people seldom stop to inquire into their nature. doubtless the question arises in many minds; if these beverages contain such poisons, why do they not more commonly produce fatal results?--because a tolerance of the poison is established in the system by use, as in the case of tobacco and other narcotics and stimulants; but that the poisons surely though insidiously are doing their work is attested by the prevalence of numerous disorders of the digestive and nervous systems, directly attributable to the use of these beverages. both tea and coffee are largely adulterated with other harmful substances, thus adding another reason why their use should be discarded. it is stated on good authority that it is almost impossible to obtain unadulterated ground coffee. in view of all these facts, it certainly seems wisest if a beverage is considered essential, to make use of one less harmful. hot milk, hot water, hot lemonade, caramel coffee, or some of the various grain coffees, recipes for which are give in the following pages, are all excellent substitutes for tea and coffee, if a hot drink is desired. _recipes_ beet coffee.--wash best beets thoroughly, but do not scrape; slice, and brown in a moderate oven, taking care not to burn. when brown, break in small pieces and steep the same as ordinary coffee. caramel coffee.--take three quarts best bran, one quart corn meal, three tablespoonfuls of molasses; mix and brown in the oven like ordinary coffee. for every cup of coffee required, use one heaping tablespoonful of the caramel. pour boiling water over it, and steep, not boil, for fifteen or twenty minutes. caramel coffee no. .--take one cup each of white flour, corn meal, unsifted graham flour, and molasses. mix well, and form into cakes half an inch thick and a little larger around than a silver dollar. if the molasses is not thin enough to take up all the dry material, one fourth or one half a cup of cold water may be added for that purpose. bake the cakes in the oven until very dark brown, allowing them to become slightly scorched. when desired for use, take one cake for each cup of coffee required, pour sufficient water over them, and steep, not boil, twenty minutes. caramel coffee no. .--to three and one half quarts of bran and one and one half quarts of corn meal, take one pint of new orleans molasses and one half pint of boiling water. put the water and molasses together and pour them over the bran and corn meal which have been previously mixed. rub all well together, and brown slowly in the oven, stirring often, until a rich dark brown. use one heaping tablespoonful of coffee to each small cup of boiling water, let it just boil up, then steep on the back of the stove for five or ten minutes. caramel coffee no. .--beat together four eggs and one pint of molasses, and mix thoroughly with four quarts of good wheat bran. brown in the oven, stirring frequently. prepare for use the same as the preceding. mrs. t's caramel coffee.--make a rather thick batter of graham grits or graham meal and milk, spread it in shallow pans and bake in a moderate oven until evenly done throughout. cut the cake thus prepared into thin strips, which break into small uniform pieces and spread on perforated tins or sheets and brown in the oven. each piece should be very darkly and evenly browned, but not burned. for each cup of coffee required, steep a small handful in boiling water for ten or fifteen minutes, strain and serve. parched grain coffee.--brown in the oven some perfectly sound wheat, sweet corn, barley, or rice, as you would the coffee berry. if desired, a mixture of grains may be used. pound or grind fine. mix the white of an egg with three tablespoonfuls of the ground grain, and pour over it a quart of boiling water. allow it to come just to the boiling point, steep slowly for twelve or fifteen minutes, and serve. wheat, oats and barley coffee.--mix together equal quantities of these grains, brown in the oven like ordinary coffee, and grind. to one quart of boiling water take three tablespoonfuls of the prepared coffee mixed with the white of an egg, and steep in boiling water ten or fifteen minutes. _recipes for cold beverages._ blackberry beverage.--crush a quart of fresh blackberries, and pour over them a quart of cold water; add a slice of lemon and a teaspoonful of orange water, and let it stand three or four hours. strain through a jelly bag. sweeten to taste with a syrup prepared by dissolving white sugar in hot water, allowing it to become cold before using. serve at once with bits of broken ice in the glasses, or place the pitcher on ice until ready to serve. fruit beverage.--a great variety of pleasant, healthful drinks may be made by taking equal quantities of water and the juice of currants, strawberries, raspberries, cherries, or a mixture of two kinds, as raspberries and currants, sweetening to taste, and putting into each glass a small lump of ice. directions for the preparation of fruit juices will be found on page . fruit beverage no. .--mash a pint of red raspberries, add one cup of canned pineapple or half a fresh one chopped fine; pour over all three pints of water. stir frequently, and let the mixture stand for two hours. strain, add the juice of six lemons, and sugar or syrup to sweeten. another.--extract the juice from three lemons and as many sour oranges, add a quart of cold water, sugar or syrup to sweeten, half a teaspoonful of rose water, and a cup of pure grape juice; or the rose water and grape juice may be omitted and two tablespoonfuls of strawberry, raspberry, or cherry juice used instead, and the whole poured over half a dozen slices of pineapple, and allowed to stand until well flavored before using. fruit cordial.--crush a pint of blackberries, raspberries, grapes, currants, or cherries, adding the juice of two sour oranges, and a sliced lemon; pour over all a quart of cold water. stir the mixture frequently and let it stand for two hours, then strain and add a syrup made by dissolving white sugar in boiling water, sufficient to sweeten. cool on ice and serve. grape beverage.--crush two pounds of perfectly ripened purple grapes and strain the juice through a jelly bag. add to the juice three tablespoonfuls of granulated sugar or syrup, and dilute with cold water to suit the taste. lemonade.--use three large or four medium-sized lemons for each quart of water, and from six to eight tablespoonfuls of sugar. rub or squeeze the lemons till soft. cut a slice or two from each, and extract the juice with a lemon drill; strain the juice through a fine wire strainer to remove the seeds and bits of pulp, and pour it over the sugar. add the slices of lemon, and pour over all a very little boiling water to thoroughly dissolve the sugar; let it stand ten or fifteen minutes, then add the necessary quantity of cold water, and serve. or rub the sugar over the outside of the lemons to flavor it, and make it into a syrup by adding sufficient boiling water to dissolve it. extract and strain the lemon juice, add the prepared syrup and the requisite quantity of cold water, and serve. mixed lemonade.--a very pleasant, cooling summer drink is made from the juice of six oranges and six lemons, with sugar to taste; add to this some pounded ice and the juice of a small can of pineapple, and lastly pour over the whole two quarts of water. oatmeal drink.--boil one fourth of a pound of oatmeal in three quarts of water for half an hour, then add one and one half tablespoonfuls of sugar, strain and cool. it may be flavored with a little lemon or raspberry syrup if desired; or the sugar may be omitted and a quart of milk added. cool on ice and serve. orangeade.--pare very thin from one orange a few bits of the yellow rind. slice three well-peeled sour oranges, taking care to remove all the white portion and all seeds. add the yellow rind and a tablespoonful of sugar; pour over all a quart of boiling water. cover the dish, and let it remain until the drink is cold. or, if preferred, the juice of the oranges may be extracted with a lemon drill and strained as for lemonade. pineapple beverage.--pare and chop quite fine one fresh pineapple; add a slice or two of lemon, and cover with three pints of boiling water. let it stand for two hours or more, stirring frequently; then strain and add the juice of five lemons, and sugar or syrup to sweeten. pineapple lemonade.--lemonade made in the usual manner and flavored with a few spoonfuls of canned pineapple juice, is excellent for variety. pink lemonade.--add to a pint of lemonade prepared in the usual manner half a cup of fresh or canned strawberry, red raspberry, currant, or cranberry juice. it gives a pretty color besides adding a pleasing flavor. sherbet.--mash a quart of red raspberries, currants, or strawberries, add the juice of a lemon, and pour over all three pints of cold water. stir frequently, and let it stand for two or three hours. strain through a jelly bag, sweeten to taste, and serve. tisane.--this is a favorite french beverage, and is prepared by chopping fine a cupful of dried fruits, such as prunes, figs, or prunelles, and steeping for an hour in a quart of water, afterward straining, sweetening to taste, and cooling on ice before using. table topics. the nervousness and peevishness of our times are chiefly attributable to tea and coffee. the digestive organs of confirmed coffee drinkers are in a state of chronic derangement which reacts on the brain, producing fretful and lachrymose moods. the snappish, petulant humor of the chinese can certainly be ascribed to their immoderate fondness for tea.--_dr. bock._ dr. ferguson, an eminent physician who has carefully investigated the influence of tea and coffee upon the health and development of children, says he found that children who were allowed these beverages gained but four pounds a year between the ages of thirteen and sixteen, while those who had been allowed milk instead, gained fifteen pounds in weight during the same period. dr. richardson, the eminent english physician and scientist, asserts that the misery of the women of the poorer classes of the population in england is more than doubled by the use of tea, which only soothes or stimulates to intensify the after-coming depression and languor. a physician recommended a lady to abandon the use of tea and coffee. "o, but i shall miss it so," said she. "very likely," replied her medical adviser, "but you are missing health now, and will soon lose it altogether if you do not." dr. stenhouse, of liverpool, once made a careful analysis of a sample package of black tea, which was found to contain "some pure congo tea leaves, also siftings of pekoe and inferior kinds, weighing together twenty-seven per cent of the whole. the remaining seventy-three per cent was composed of the following substances; iron, plumbago, chalk, china-clay, sand, prussian-blue, tumeric, indigo, starch, gypsum, catechu, gum, the leaves of the camelia, sarangna, _chlorantes officinalis_, elm, oak, willow, poplar, elder, beach, hawthorn, and sloe." milk cream butter milk. chemically considered, the constituents of milk are nitrogenous matter (consisting of casein and a small proportion of albumen), fat, sugar of milk, mineral matter, and water, the last constituting from sixty-five to ninety per cent of the whole. the proportion of these elements varies greatly in the milk of different animals of the same species and of the same animals at different times, so that it is not possible to give an exact analysis. the analysis of an average specimen of cow's milk, according to letheby, is:-- nitrogenous matter....................................... . fat...................................................... . sugar of milk............................................ . mineral matter........................................... . water................................................... . if a drop of milk be examined with a microscope, it will be seen as a clear liquid, holding in suspension a large number of minute globules, which give the milk its opacity or white color. these microscopic globules are composed of fatty matter, each surrounded by an envelope of casein, the principal nitrogenous element found in milk. they are lighter than the surrounding liquid, and when the milk remains at rest, they gradually rise to the top and form cream. casein, unlike albumen, is not coagulated by heat; hence when milk is cooked, it undergoes no noticeable change, save the coagulation of the very small amount of albumen it contains, which, as it solidifies, rises to the top, carrying with it a small portion of the sugar and saline matter and some of the fat globules, forming a skin-like scum upon the surface. casein, although not coagulable by heat, is coagulated by the introduction into the milk of acids or extract of rennet. the curd of cheese is coagulated casein. when milk is allowed to stand for some time exposed to warmth and air, a spontaneous coagulation occurs, caused by fermentative changes in the sugar of milk, by which it is converted into lactic acid through the action of germs. milk is sometimes adulterated by water, the removal of more or less of the cream, or the addition of some foreign substance to increase its density. the quality of milk is more or less influenced by the food upon which the animal is fed. watery milk may be produced by feeding a cow upon sloppy food. the milk of diseased animals should never be used for food. there is no way by which such milk can invariably be detected, but prof. vaughan, of michigan university, notes the following kinds of milk to be avoided: . milk which becomes sour and curdles within a few hours after it has been drawn, and before any cream forms on its surface. this is known in some sections as 'curdly' milk, and it comes from cows with certain inflammatory affections of the udder, or digestive diseases, or those which have been overdriven or worried. . "bitter-sweet milk" has cream of a bitter taste, is covered with 'blisters,' and frequently with a fine mold. butter and cheese made from such milk cannot be eaten on account of the disagreeable taste. . 'slimy milk' can be drawn out into fine, ropy fibers. it has an unpleasant taste, which is most marked in the cream. the causes which lead to the secretion of this milk are not known. . 'blue milk' is characterized by the appearance on its surface, eighteen or twenty-four hours after it is drawn, of small, indigo-blue spots, which rapidly enlarge until the whole surface is covered with a blue film. if the milk be allowed to stand a few days, the blue is converted into a greenish or reddish color. this coloration of the milk is due to the growth of microscopic organisms. the butter made from 'blue milk' is dirty-white, gelatinous, and bitter. . 'barnyard milk' is a term used to designate milk taken from unclean animals, or those which have been kept in filthy, unventilated stables. the milk absorbs and carries the odors, which are often plainly perceptible. such milk may not be poisonous, but it is repulsive. there is no doubt that milk often serves as the vehicle for the distribution of the germs of various contagious diseases, like scarlet fever, diphtheria, and typhoid fever, from becoming contaminated in some way, either from the hands of milkers or from water used as an adulterant or in cleansing the milk vessels. recent investigations have also shown that cows are to some extent subject to scarlet fever, the same as human beings, and that milk from infected cows will produce the same disease in the consumer. milk should not be kept in brass or copper vessels or in earthen-ware lined with lead glazing; for if the milk becomes acid, it is likely to unite with the metal and form a poisonous compound. glass and granite ware are better materials in which to keep milk. milk should never be allowed to stand uncovered in an occupied room, especially a sitting-room or bedroom, as its dust is likely to contain disease-germs, which falling into the milk, may become a source of serious illness to the consumer. indeed it is safest to keep milk covered whenever set away, to exclude the germs which are at all times present in the air. a good way is to protect the dishes containing milk with several layers of cheese-cloth, which will permit the air but not the germs to circulate in and out of the pans. neither should it be allowed to stand where there are strong odors, as it readily takes up by absorption any odors to which it is exposed. a few years ago dr. dougall, of glasgow, made some very interesting experiments on the absorbent properties of milk. he inclosed in jars a portion of substances giving off emanations, with a uniform quantity of milk, in separate vessels, for a period of eight hours, at the end of which time samples of the milk were drawn off and tested. the result was that milk exposed to the following substances retained odors as described:-- coal gas, distinct; paraffine oil, strong; turpentine, very strong; onions, very strong; tobacco smoke, very strong; ammonia, moderate; musk, faint; asafetida, distinct; creosote, strong; cheese (stale), distinct; chloroform, moderate; putrid fish, very bad; camphor, moderate; decayed cabbage, distinct. these facts clearly indicate that if the emanations to which milk is exposed are of a diseased and dangerous quality, it is all but impossible that the milk can remain free from dangerous properties. too much pains cannot be taken in the care of milk and vessels containing it. contact with the smallest quantity of milk which has undergone fermentation will sour the whole; hence the necessity for scrupulous cleanliness of all vessels which have contained milk before they are used again for that purpose. in washing milk dishes, many persons put them first into scalding water, by which means the albumen in the milk is coagulated; and if there are any crevices or seams in the pans or pails, this coagulated portion is likely to adhere to them like glue, and becoming sour, will form the nucleus for spoiling the next milk put into them. a better way is first to rinse each separately in cold water, not pouring the water from one pan to another, until there is not the slightest milky appearance in the water, then wash in warm suds, or water containing sal-soda, and afterward scald thoroughly; wipe perfectly dry, and place if possible where the sun will have free access to them until they are needed for further use. if sunshine is out of the question, invert the pans or cans over the stove, or place for a few moments in a hot oven. the treatment of milk varies with its intended use, whether whole or separated from the cream. cream rises best when the milk is quite warm or when near the freezing-point. in fact, cream separates more easily from milk at the freezing-point than any other, but it is not thick and never becomes so. an intermediate state seems to be unfavorable to a full rising of the cream. a temperature of ° to °f. is a good one. milk to be used whole should be kept at about ° and stirred frequently. all milk obtained from city milkmen or any source not certainly known to be free from disease-germs, should be sterilized before using. indeed, it is safest always to sterilize milk before using, since during the milking or in subsequent handling and transportation it is liable to become infected with germs. to sterilize milk for immediate use.--put the milk as soon as received into the inner dish of a double boiler, the outer vessel of which should be filled with boiling water. cover and heat the milk rapidly to as near the boiling point as possible. allow it to remain with the water in the outer boiler actively boiling for half an hour, then remove from the stove and cool very quickly. this may be accomplished by pouring into shallow dishes, and placing these in cold water, changing the water as frequently as it becomes warm, or by using pieces of ice in the water. it is especially important to remember that the temperature of the milk should be raised as rapidly as possible, and when the milk is sufficiently cooked, cooled very quickly. either very slow heating or slow cooling may prove disastrous, even when every other precaution is taken. or, well-cleaned glass fruit cans may be nearly filled with milk, the covers screwed on loosely, then placed in a kettle of cold water, gradually heated to boiling and kept at that temperature for a half hour or longer, then gradually cooled. or, perfectly clean bottles may be filled with milk to within two inches of the top, the neck tightly closed with a wad of cotton, and the bottles placed in a steam cooker, the water in which should be cold at the start, and steamed for half an hour. this cooking of milk, while it destroys many of the germs contained in milk, particularly the active disease-germs which are liable to be found in it, thus rendering it more wholesome, and improving its keeping qualities somewhat, does not so completely sterilize the milk that it will not undergo fermentative changes. under varying conditions some thirty or forty different species of germs are to be found in milk, some of which require to be subjected to a temperature above that of boiling water, in order to destroy them. the keeping quality of the milk may be increased by reboiling it on three successive days for a half hour or longer, and carefully sealing after each boiling. to sterilize milk to keep.--this is a somewhat more difficult operation, but it may be done by boiling milk sealed in very strong bottles in a saturated solution of salt. the milk used should be perfectly fresh. it is best, when possible, to draw the milk from the cow directly into the bottles. fill the bottles to within two inches of the top, cork them immediately and wire the corks down firmly and place them in the cold salt solution. boil fifteen minutes or half an hour. allow the solution to cool before removing them. if the bottles are removed from the solution while hot, they will almost instantly break. when cold, remove the bottles, and cover the tops with sealing wax. store in a cool place, shake thoroughly once or twice a week. milk sterilized in this manner will keep indefinitely. condensed milk.--condensed milk is made by evaporating milk in a vacuum to one fifth its original volume; it is then canned like any other food by sealing at boiling temperature in air-tight cans. when used, it should be diluted with five times its bulk of warm water. condensed milk, when not thoroughly boiled in the process of condensation, is liable to harbor disease-germs the same as any other milk. cream. cream varies in composition according to the circumstances under which it rises. the composition of an average specimen as given by letherby is:-- nitrogenous matter............................................ . fat.......................................................... . sugar of milk................................................. . mineral matter................................................ . water........................................................ . in the process of churning; the membranes of casein which surround each of the little globules constituting the cream are broken, and the fat of which they are composed becomes a compact mass known as butter. the watery looking residue containing casein, sugar of milk, mineral matter, and a small proportion of fat, comprises the buttermilk. skim-milk, or milk from which the cream has been removed, and buttermilk are analogous in chemical composition. the composition of each, according to dr. edward smith, is:-- skim-milk nitrogenous matter......................................... . sugar...................................................... . fat........................................................ . mineral matter............................................. . water...................................................... . buttermilk nitrogenous matter.......................................... . sugar....................................................... . fat......................................................... . mineral matter.............................................. . water...................................................... . skim-milk and buttermilk, when the butter is made from sweet cream and taken fresh, are both excellent foods, although lacking the fat of new milk. cream is more easily digested than butter, and since it contains other elements besides fat, is likewise more nutritious. in cream the fat is held in the form of an emulsion which allows it to mingle freely with water. as previously stated, each atom of fat is surrounded with a film of casein. the gastric juice has no more power to digest casein than it has free fat, and the little particles of fat thus protected are carried to the small intestines, where the pancreatic juice digests them, and on their way they do not interfere with the stomach digestion of other foods, as the presence of butter and other free fats may do. it is because of its greater wholesomeness that in the directions for the preparation of foods given in this work we have given preference to the use of cream over that of butter and other free fats. the usual objection to its use is its expense, and the difficulty of obtaining it from city dealers. the law of supply and cost generally corresponds with that of demand, and doubtless cream would prove no exception if its use were more general. [illustration: creamery.] cream may be sterilized and preserved in a pure state for some time, the same as milk. milk requires especial care to secure a good quality and quantity of cream. scrupulous cleanliness, good ventilation, and an unvarying temperature are absolute essentials. the common custom of setting milk in pans is objectionable, not only because of the dust and germs always liable to fall into the milk, but also from the difficulty of keeping milk thus set at the proper temperature for cream-rising. every family using milk in any quantity ought to have a set of creameries of large or small capacity according to circumstances, in which the milk supply can be kept in a pure, wholesome condition, and so arranged as to facilitate the full rising of the cream if desired. a very simple and satisfactory creamery, with space for ice around the milk, similar to that represented in the accompanying cut, may be constructed by any tinman. the plan of scalding milk to facilitate the rising of the cream is excellent, as it not only secures a more speedy rising, but serves to destroy the germs found in the milk, thus lessening its tendency to sour. the best way to do this is to heat the milk in a double boiler, or a dish set inside another containing hot water, to a temperature of ° to °f. as indicated by wrinkles upon its surface. the milk must not, however, be allowed to come to a boil. when scalded, it should be cooled at once to a temperature of about ° f. and kept thus during the rising of the cream. butter. of all foods wholly composed of fat, good fresh butter is the most wholesome. it should, however, be used unmelted and taken in a finely divided state, and only in very moderate quantities. if exposed to great heat, as on hot buttered toast, meats, rich pastry, etc., it is quite indigestible. we do not recommend its use either for the table or for cooking purposes when cream can be obtained, since butter is rarely found in so pure a state that it is not undergoing more or less decomposition, depending upon its age and the amount of casein retained in the butter through the carelessness of the manufacturer. casein, on exposure to air in a moist state, rapidly changes into a ferment, which, acting upon the fatty matter of the butter, produces rancidity, rendering the butter more or less unwholesome. poor, tainted, or rancid butter should not be used as food in any form. good butter is pale yellow, uniform throughout the whole mass, and free from rancid taste or odor. white lumps in it are due to the incorporation of sour milk with the cream from which it was produced. a watery, milk-like fluid exuding from the freshly cut surface of butter, is evidence that insufficient care was taken to wash out all the buttermilk, thus increasing its liability to spoil. the flavor and color of butter vary considerably, according to the breed and food of the animal from which the milk was obtained. an artificial color is often given to butter by the use of a preparation of annatto. both salt and saltpeter are employed as preservatives for butter; a large quantity of the former is often used to increase the weight of the butter. artificial butter.--various fraudulent preparations are sold as butter. oleomargarine, one of the commonest, is made from tallow or beef-fat, cleaned and ground like sausage, and heated, to separate the oil from the membranes. it is then known as "butter-oil," is salted, cooled, pressed, and churned in milk, colored with annatto, and treated the same as butter. butterine, another artificial product, is prepared by mixing butter-oil and a similar oil obtained from lard, then churning them with milk. an eminent analyst gives the following excellent way of distinguishing genuine butter from oleomargarine:--"when true butter is heated over a clear flame, it 'browns' and gives out a pleasant odor,--that of browned butter. in heating there is more or less sputtering, caused by minute particles of water retained in washing the butter. on the bottom of the pan or vessel in which true butter is heated, a yellowish-brown crust is formed, consisting of roasted or toasted casein. when oleomargarine is heated under similar circumstances, it does not 'brown,' but becomes darker by overheating, and when heated to dryness, gives off a grayish steam, smelling of tallow. there is no 'sputtering' when it is being heated, but it boils easily. if a pledget of cotton or a wick saturated with oleomargarine be set on fire and allowed to burn a few moments before being extinguished, it will give out fumes which are very characteristic, smelling strongly of tallow, while true butter behaves very differently." butter in ancient times.--two kinds of butter seem to have been known to the ancient jews, one quite like that of the present day, except that it was boiled after churning, so that it became in that warm climate practically an oil; the other, a sort of curdled milk. the juice of the jerusalem artichoke was mixed with the milk, when it was churned until a sort of curd was separated. the oriental method of churning was by putting the milk into a goat-skin and swinging and shaking the bag until the butter came, as illustrated in the accompanying cut. [illustration: oriental butter-making.] an article still sold as butter in athens is made by boiling the milk of goats, allowing it to sour, and then churning in a goat-skin. the result is a thick, white, foamy substance appearing more like cream than butter. butter-making.--the manufacture of good butter is dependent upon good cows and the care given them, as well as most careful treatment of the milk and cream. the milk to be used for butter making, as indeed for all purposes, should be most carefully strained through a wire strainer covered with three or four thicknesses of perfectly clean cheese cloth. the following points given by an experienced dairyman will be found worthy of consideration by all who have to do with the manufacture of this article:-- "milk is almost as sensitive to atmospheric changes as mercury itself. it is a question among many as to what depth milk should be set to get the most cream. it does not make so much difference as to the depth as it does the protection of the milk from acid or souring. as soon as the milk begins to sour, the cream ceases to rise. "with a clear, dry atmosphere the cream will rise clean in the milk; but in that condition of the atmosphere which readily sours the milk, the cream will not rise clean, but seems to hang in the milk, and this even when the milk is protected by being set in water. "the benefit of setting milk in cold water is that the water protects the milk from becoming acid until the cream has time to rise. for cream to rise readily on milk set in cold water, the atmosphere in the room should be warmer than the water. as much cream will rise on milk set in cold water in one hour as on milk not set in water in twenty-four hours. the milk should be skimmed while sweet, and the cream thoroughly stirred at each skimming. "cream skimmed from different milkings, if churned at the same time in one churn, should be mixed eight to ten hours before churning; then the cream will all come alike. "the keeping qualities of butter depend principally upon two things: first, the buttermilk must be all gotten out; and secondly, the grain of the butter should be kept as perfect as possible. butter should not be allowed to be churned after it has fairly come, and should not be gathered compactly in the churn in taking out, but the buttermilk should be drained from the butter in the churn, through a hair sieve, letting the butter remain in the churn. then take water and turn it upon the butter with sufficient force to pass through the butter, and in sufficient quantity to rinse the buttermilk all out of the butter. with this process of washing the butter the grain is not injured or mashed, and is thus far kept perfect. and in working in the salt the ladle or roll or worker, whatever it is, should never be allowed to slip on the butter,--if it does, it will destroy the grain,--but it should go upon the butter in a pressing or rolling motion." test the temperature of the cream with a thermometer, and churn it at ° in summer and ° in winter. if the butter is soft, it may be hardened by pouring onto it while working a brine made by dissolving a pint of salt in ten quarts of water. the salt used in the butter should be carefully measured, three fourths of an ounce of salt to the pound being the usual allowance. butter, like milk, absorbs odors readily, and should never be allowed to remain in occupied rooms or any place exposed to strong or foul odors, but be kept covered in a cold place. cheese. cheese is a product of milk prepared by separating the casein, with more or less of the cream, according to the manner in which it has been prepared, from the other ingredients of the milk. it is an article, which, although possessing a large proportion, of nutritive material, is very difficult of digestion, and the use of which is very questionable, not only for this reason, but because it is very liable to contain a poison called tyrotoxicon, capable of producing most violent and indeed fatal results, according to the remarkable researches of prof. vaughan of michigan university. this poison is sometimes found in ice cream and custards, cream-puffs, etc., made from stale milk or cream. it is much better to use milk in its fresh, natural state than in any of its products. made into either butter or cheese, we lose some of its essential elements, so that what is left is not a perfect food. _recipes_ hot milk.--milk is more easily digested when used hot. this is not due to any marked chemical change in the milk, but to the stimulating effect of heat upon the palate and stomach. to prepare hot milk, heat it in a double boiler until a wrinkled skin appears upon the surface. in the double boiler it may be kept at the proper temperature for a long time without difficulty, and thus prepared, it forms one of the most healthful of foods. milk, either cold or hot, should be taken a few sips only at a time, and not be drank in copious draughts when used in connection with other foods at mealtime. it will then coagulate in the stomach in small flakes much more easily digested than the large mass resulting when a large quantity is swallowed at a time. devonshire or clotted cream.--this is prepared as follows: strain the milk as it comes fresh from the cow into a deep pan which will fit tightly over a kettle in which water can be boiled, and set away in a cool well-ventilated place, where it should be allowed to remain undisturbed from eight to twelve hours or longer. then take the pan up very carefully so as not to disturb the cream, place over a kettle of water, heat to near the boiling point, or until a rim of bubbles half an inch wide forms all around the dish of milk. it must not, however, be allowed to boil, or the cream will be injured. now lift the pan again with equal care back to a cool place and allow it to stand from twelve to twenty-four hours longer. the cream should be a compact mass of considerable thickness, and may be divided with a knife into squares of convenient size before skimming. it is delicious for use on fruit and grains. cottage cheese.--this dish is usually prepared from milk which has curdled from lack of proper care, or from long standing exposed to the air, and which is thus in some degree decomposing. but the fact that the casein of the milk is coagulated by the use of acids makes it possible to prepare this dish in a more wholesome manner without waiting for decomposition of the milk. add to each four quarts of milk one cupful of lemon juice; let it stand until coagulated, then heat slowly, but do not boil, until the curd has entirely separated from the whey. turn the whole into a colander lined with a square of clean cheese cloth, and drain off the whey. add to the curd a little salt and cream, mix all together with a spoon or the hands, and form into cakes or balls for the table. the use of lemon gives a delicious flavor, which may be intensified, if desired, by using a trifle of the grated yellow rind. cottage cheese from buttermilk.--place a pail of fresh buttermilk in a kettle of boiling water, taking care to have sufficient water to come up even with the milk in the pail. let the buttermilk remain until it is heated throughout to about °, which can be determined by keeping a thermometer in the milk and stirring it frequently. when it is sufficiently heated, empty the curd into strong muslin bags and hang up to drain for several hours. if properly scalded and drained, the curd will be quite dry and may be seasoned and served the same as other cottage cheese. if scalded too much, it will be watery. cottage cheese with sour milk.--take a pan of newly-loppered thick sour milk, and place it over a kettle of boiling water until the whey separates from the curd, breaking and cutting the curd as the milk becomes warmed, so as to allow the whey to settle. the milk should be well scalded, but not allowed to boil, as that will render the curd tough and leathery. have ready a clean piece of cheese cloth spread inside a colander, dip the curd into it, and leave it to drain. if preferred, the corners of the cloth may be tied with a string, thus forming a bag in which the cheese may be hung up to drain. when well drained, remove the dry curd to a dish, rub it fine with the hands, add salt, and season with sweet cream, beating it well through the curd with a silver fork. it may be shaped into balls with the hands or pressed in large cups or bowls. french butter.--fill a large, wide-mouthed glass bottle or jar about half full of thick sweet cream. cork tightly, and with one end of the bottle in each hand shake it vigorously back and forth until the butter has separated from the milk, which it will generally do in a few minutes. work out the buttermilk, make into small pats, and place on ice until ready to serve. as a rule this butter is not washed or salted, as it is intended for immediate use. shaken milk.--fit a conical tin cup closely over a glass of milk and shake it vigorously until all of a foam, after which it should be slowly sipped at once; or a glass of milk may be put into a quart fruit can, the cover tightly screwed on, and then shaken back and forth until the milk is foamy. emulsified butter.--boil the butter with water for half an hour to destroy any germs it may contain; use plenty of water and add the butter to it while cold. when boiled, remove from the fire and allow it to become nearly cold, when the butter will have risen to the top and may be removed with a skimmer, or it may be separated from the water by turning the whole after cooling into a clean strainer cloth placed inside a colander. the butter may be pressed in the cloth if any water still remains. if hardened, reheat just sufficient to soften, and add to it, while still liquid, but cooled to about blood heat, the yolk of one egg for each tablespoonful of butter, and stir until very thoroughly mingled. or, add to each tablespoonful of the liquid butter two level tablespoonfuls of flour, rub together thoroughly, and cook until thickened in a half cupful of boiling water. if cream is not obtainable and butter must be used for seasoning, it is preferable to prepare it in one of the above ways for the purpose, using the quantity given as an equivalent of one cupful of thin cream. it will be evident, however, that these preparations will not only season but thicken whatever they are used in, and that additional liquid should be used on that account. table topics. a little six-year-old boy went into the country visiting. about the first thing he got was a bowl of bread and milk. he tasted it, and then hesitated a moment, when his mother asked if he didn't like it; to which he replied, smacking his lips, "yes, ma'am. i was only wishing that our milkman in town would keep a cow!" when horace greeley was candidate for the presidency, he at one time visited new orleans, whose old creole residents gave him a dinner; and to make it as fine an affair as possible, each of the many guests was laid under contribution for some of the rarest wines in his cellar. when dinner was announced, and the first course was completed, the waiter appeared at mr. greeley's seat with a plate of shrimp. "you can take them away," he said to the waiter, and then added to the horrified french creole gentleman who presided, "i never eat insects of any kind." later on, soup was served, and at the same time a glass of white wine was placed at mr. greeley's right hand. he pushed it quietly away, but not unobserved by the chief host. "do you not drink wine?" he asked. "no," answered mr. greeley; "i never drink any liquors." "is there anything you would like to drink with your soup?" the host then asked, a little disappointed. "if you've got it," answered mr. greeley, "and it isn't any trouble, i'd like a glass of fresh buttermilk." said the host afterward in his broken english, "ze idea of electing to ze presidency a man vot drink buttermilk vis his soup!" old friendships are often destroyed by toasted cheese, and hard salted meat has often led to suicide.--_sydney smith._ a german sitting beside a spanish officer on board a havana steamer, was munching limberger cheese with evident satisfaction when it occurred to him that he ought to offer some to his neighbor, who very coolly declined. "you think it unhealthful to eat that?" inquired the german in polite astonishment. "_unhealthful?_" exclaimed the hidalgo, with a withering look and a gasp for a more adequate word; "no, sir: i think it an unnatural crime!"--_oswald._ good for dyspepsia.--"really, don't you think cheese is good for dyspepsia?" said an advocate of the use of this common article of food. "why, my uncle had dyspepsia all his life, and he took a bit of cheese at the close of every meal!" mattieu williams tells us, "when common sense and true sentiment supplant mere unreasoning prejudice, vegetables oils and vegetable fats will largely supplant those of animal origin in every element of our dietary." eggs as will be seen from the analysis given below, an egg is particularly rich in nitrogenous elements. it is indeed one of the most highly concentrated forms of nitrogenous food, about one third of its weight being solid nutriment, and for this reason is often found serviceable in cases of sickness where it is desirable to secure a large amount of nourishment in small bulk. composition of the white of an ordinary hen's egg. nitrogenous matter..................... . fatty matter........................... . mineral matter......................... . water.................................. . composition of the yolk. nitrogenous matter..................... . fatty matter........................... . mineral matter......................... . water.................................. . the white of egg is composed mainly of albumen in a dissolved state, inclosed in layers of thin membrane. when beaten, the membranes are broken, and the liberated albumen, owing to its viscous or glutinous nature, entangles and retains a large amount of air, thus increasing to several times its original bulk. the yolk contains all the fatty matter, and this, with a modified form of albumen called vitellin, forms a kind of yellow emulsion. it is inclosed in a thin membrane, which separates it from the surrounding white. the yolk, being lighter than the white, floats to that portion of the egg which is uppermost, but is held in position by two membranous cords, one from each end of the egg. the average weight of an egg is about two ounces, of which ten per cent consists of shell, sixty of white, and thirty of yolk. how to choose eggs.--the quality of eggs varies considerably, according to the food upon which the fowls are fed. certain foods communicate distinct flavors, and it is quite probable that eggs may be rendered unwholesome through the use of filthy or improper food; hence it is always best, when practicable, to ascertain respecting the diet and care of the fowls before purchasing eggs. on no account select eggs about the freshness of which there is any reason to doubt. the use of stale eggs may result in serious disturbances of the digestive organs. an english gentleman who has investigated the subject quite thoroughly, finds upon careful microscopical examination that stale eggs often contain cells of a peculiar fungoid growth, which seems to have developed from that portion of the egg which would have furnished material for the flesh and bones of the chick had the process of development been continued. experiments with such eggs upon dogs produce poisonous effects. there are several ways of determining with tolerable accuracy respecting the freshness of an egg. a common test is to place it between the eye and a strong light. if fresh, the white will appear translucent, and the outline of the yolk can be distinctly traced. by keeping, eggs become cloudy, and when decidedly stale, a distinct, dark, cloud-like appearance may be discerned opposite some portion of the shell. another test is to shake the egg gently at the ear; if a gurgle or thud is heard, the egg is bad. again, eggs may be tested by dropping into a vessel containing a solution of salt and water, in the proportion of a tablespoonful to a quart. newly laid eggs will sink; if more than six days old, they will float in the liquid; if bad, they will be so light as to ride on the surface of the brine. the shell of a freshly laid egg is almost full; but owing to the porous character of the shell, with age and exposure to air a portion of the liquid substance of which the egg is composed evaporates, and air accumulates in its place at one of the extremities of the shell. hence an egg loses in density from day to day, and the longer the egg has been kept, the lighter it becomes, and the higher it will rise in the liquid. an egg that will float on the surface of the liquid is of too questionable a character to be used without breaking, and is apt to be unfit for use at all. how to keep eggs.--to preserve the interior of an egg in its natural state, it is necessary to seal the pores of the shell air-tight, as the air which finds its way into the egg through the pores of the shell causes gradual decomposition. various methods are devised to exclude the air and thus preserve the egg. a good way is to dip perfectly fresh eggs into a thick solution of gum-arabic,--equal parts of gum and water,--let the eggs dry and dip them again, taking care that the shells are entirely covered with the solution each time. when dry, wrap separately in paper and pack in a box of sawdust, bran, salt, or powdered charcoal, and cover tightly to keep out the air. there is a difference of opinion as to which end should be placed down in packing; most authorities recommend the smaller end. however, an experienced poultryman offers the following reasons for packing with the larger end down: "the air-chamber is in the larger end, and if that is placed down, the yolk will not break through and touch the shell and thereby spoil. another thing: if the air-chamber is down, the egg is not so liable to shrink away." it would be well for housekeepers to make the test by packing eggs from the same lot each way and noting the result. melted wax or suet may be used to coat the shells. eggs are sometimes immersed and kept in a solution of lime water, a pound of lime to a gallon of cold water, or simply packed in bran or salt, without a previous coating of fat or gum. by any of these methods they will keep for several weeks. eggs, however, readily absorb flavors from surrounding substances, and for that reason lime water or salt solution are somewhat objectionable. nothing of a disagreeable odor should be placed near eggs. eggs for boiling may be preserved by placing in a deep pan, and pouring scalding water over them. let them stand half a minute, drain off the water, and repeat the process two or three times. wipe dry, and when cool, pack in bran. eggs should be kept in a cool, not cold, place and handled carefully, as rough treatment may cause the mingling of the yolk and white by rupturing the membrane which separates them; then the egg will spoil quickly. the time required for the digestion of a perfectly cooked egg varies from three to four hours. it is generally conceded that eggs lightly cooked are most readily digested. what is generally termed a hard-boiled egg is not easily acted upon by the digestive juices, and any other manner of cooking by which the albumen becomes hardened and solid offers great resistance to digestion. to beat eggs.--this may seem trivial, but no dish requiring eggs can be prepared in perfection, unless they are properly beaten, even if every other ingredient is the best. an egg-beater or an egg-whip is the most convenient utensil for the purpose; but if either of these is not to be had, a silver fork will do very well, and with this the beating should be done in sharp, quick strokes, dipping the fork in and out in rapid succession, while the egg should grow firmer and stiffer with every stroke. when carelessly beaten, the result will be a coarse and frothy instead of a thick and cream-like mass. use a bowl in beating eggs with an egg-beater, and a plate when a fork or egg-whip is employed. if the white and yolk are used separately, break the shells gently about the middle, opening slowly so as to let the white fall into the dish, while retaining the yolk in one half of the shell. if part of the white remains, turn the yolk from the one half to the other till the white has fallen. beat the yolks until they change from their natural orange color to a much lighter yellow. the whites should be beaten until firm and dry enough not to fall from the bowl if turned upside down. the yolk should always be beaten first, since, if the white is left to stand after being beaten, a portion of the air, which its viscous nature allows it to catch up, escapes and no amount of beating will render it so firm a second time. eggs which need to be washed before breaking should always be wiped perfectly dry, that no water may become mingled with the egg, as the water may dilute the albumen sufficiently to prevent the white from becoming firm and stiff when beaten. in cold weather, it is sometimes difficult to beat the whites as stiff as desirable. albumen is quite susceptible to temperature, and this difficulty may be overcome by setting the dish in which the eggs are beaten into warm water--not hot by any means--during the process of beating. in very hot weather it is often advantageous to leave the eggs in cold or ice water for a short time before beating. when a number of eggs are to be used, always break each by itself into a saucer, so that any chance stale egg may not spoil the whole. if the white or yolk of an egg--is left over, it may be kept for a day or two if put in a cool place, the yolk thoroughly beaten, the white unbeaten. _recipes._ eggs in shell.--the usual method of preparing eggs for serving in this way is to put them into boiling water, and boil or simmer until they are considered sufficiently cooked. albumen, of which the white of the egg is composed, is easiest digested when simply coagulated. the yolk, if cooked at all, is easiest digested when dry and mealy. albumen coagulates at °, and when the boiling point is reached, it becomes hardened, tough, and leathery, and very difficult of digestion. if the egg were all albumen, it might be easily and properly cooked by dropping into boiling water, allowing it to remain for a few seconds, and removing it, since the shell of the egg would prevent its becoming sufficiently heated in so short a time as to become hardened; but the time necessary to cook properly the white of the egg would be insufficient for the heat to penetrate to and cook the yolk; and if it is desirable to cook the yolk hard, the cooking process should be carried on at a temperature below the boiling point, subjecting the egg to a less degree of heat, but for a longer time. the most accurate method is to put the eggs into water of a temperature of °, allowing them to remain for twenty minutes and not permitting the temperature of the water to go above °. cooked in this way, the white will be of a soft, jelly-like consistency throughout, while the yolks will be hard. if it is desired to have the yolks dry and mealy, the temperature of the water must be less, and the time of cooking lengthened. we have secured the most perfect results with water at a temperature of °, and seven hours' cooking. the temperature of the water can be easily tested by keeping in it an ordinary thermometer, and if one possesses a kerosene or gas stove, the heat can be easily regulated to maintain the required temperature. another method, although less sure, is to pour boiling water into a saucepan, draw it to one side of the range where it will keep hot, but not boil, put in the eggs, cover, and let stand for twenty minutes. if by either method it is desired to have the yolk soft-cooked, lessen the time to ten minutes or so, according to the hardness desired. eggs are best served as soon as done, as the white becomes more solid by being kept in a hot shell. it should be remarked that the time necessary to cook eggs in the shell will vary somewhat with the firmness of the shell, the size of the eggs, and the number cooked together. eggs in sunshine.--take an earthen-ware dish which will stand heat and also do to use in serving the eggs. oil it and break therein as many eggs as desired; sprinkle lightly with salt, and put into the oven for two or more minutes till the eggs are set. have ready some hot tomato sauce prepared as for tomato toast; pour the sauce over them, and serve. eggs poached in tomatoes.--take a pint of stewed tomatoes, cooked until they are homogeneous or which have been rubbed through a colander; season with salt if desired, and heat. when just beginning to boil, slip in gently a half dozen eggs, the shells of which have been so carefully broken that the yolks are intact. keep the tomato just below the boiling point until the eggs are cooked. lift the whites carefully with a fork as they cook, until they are firm, then prick them and let the yellow mix with the tomato and the whites. the whole should be quite soft when done, but showing the red of the tomatoes and the white and yellow of the eggs quite distinctly. serve on toast. if the flavor is agreeable, a little onion. eggs in cream.--put a half cupful or more of cream into a shallow earthen dish, and place the dish in a kettle or pan of boiling water. when the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream. or, put a spoonful or two of cream into individual egg or vegetable dishes, break a fresh egg in each, and cook in the oven or in a steamer over a kettle of boiling water until the white of the egg is well set. poached or dropped eggs.--break each egg into a saucer by itself. have a shallow pan half filled with scalding, not boiling, water on the stove. if desired, a little salt and a tablespoonful of lemon juice may be added. slip the eggs gently from the saucer upon the top of the water, holding the edge of the saucer under water to prevent the eggs from scattering; dip the water over them with a spoon and let them stand five minutes, or until the yolk is covered with a film, and the white is firm but not hardened; keep the water just below the boiling point. take out the eggs one by one on a skimmer, and serve in egg-saucers, or on slices of nicely browned toast moistened with a little sweet cream, as preferred. if one is especially particular to keep the shape of the eggs, an egg poacher should be used, or a set of muffin-rings may be laid in the bottom of the pan, and the eggs turned into the rings. poached eggs with cream sauce.--poach eggs as in the foregoing, and pour over them a sauce made according to direction on page . quickly prepared eggs.--a good way to cook quickly a large number of eggs, is to use a large-bottomed earthen dish, which will stand the heat and in which the eggs may be served. oil it well; break the requisite number of eggs separately, and turn each carefully into the dish; sprinkle lightly with salt; set the dish in the oven or in a steamer over a kettle of boiling water for a few minutes until the eggs are set, then serve. scrambled eggs.--beat four eggs lightly, add a little salt if desired, and half a cup of milk or cream. have ready a hot, oiled saucepan; turn the eggs in and cook quickly, stirring constantly until firm, but soft. steamed eggs.--break eggs into egg or vegetable dishes or patty-pans, salt very lightly, and set in a steamer over a kettle of boiling water until the whites are set and a film has formed over the yolk. serve the same as poached eggs, with or without toast. whirled eggs.--have a small kettle of water heated almost to boiling, and with a wooden spoon, stir it rapidly round and round in the same direction until a miniature whirlpool is produced. have ready some eggs broken in separate cups, and drop them carefully one at a time into the whirling water, the stirring of which must be kept up until the egg is a soft round ball. remove with a skimmer, and serve on cream toast. omelets. _recipes._ plain omelet.--beat the yolks of three eggs to a cream and beat the whites to a stiff froth. add to the yolks three tablespoonfuls of milk or cream, one tablespoonful of finely grated bread crumbs, and season lightly with salt; lastly, fold, not stir, the whites lightly in. an omelet pan is the best utensil for cooking, but if that is not to be had, an earthen-ware pudding dish which will stand the heat is good; an iron spider will do, but a larger omelet would need to be prepared. a tin saucepan is apt to cook the omelet so rapidly as to burn it in spots. whatever the utensil used, it should be hot, the fire clear and steady, and all in readiness by the time the eggs are beaten. oil the dish well and gently pour in the omelet mixture; cover, and place the pan on the range where the heat will be continuous. do not stir, but carefully, as the egg sets, lift the omelet occasionally by slipping a broad-bladed knife under it, or with a fork by dipping in here and there. it should cook quickly, but not so quickly as to burn. from three to five minutes will generally be ample time. when the middle of the omelet is set, it may be put into a hot oven to dry the top. as soon as the center is dry, it should be removed immediately, as it will be hard and indigestible if overdone. to dish, loosen from the pan by running a knife under it, lay a hot platter, bottom upward, over the pan, and invert the latter so as to shake out the omelet gently, browned side uppermost; or if preferred, double one part over the other before dishing. serve at once, or it will fall. an omelet of three eggs is sufficient for two or three persons; if more is desired, a second omelet of three eggs may be made. larger ones are not so light nor so easily prepared. the dish used should be reserved for that purpose alone, and should be kept as smooth and dry as possible. it is better to keep it clean by wiping with a coarse towel than by washing; if the omelet comes from the pan perfectly whole and leaving no fragments behind. foam omelet.--prepare as above, leaving out the white of one egg, which must be beaten to a stiff froth and spread over the top of the omelet after it is well set. let this white just heat through by the time the omelet is done. fold the omelet together, and dish. the whites will burst out around the edges like a border of foam. fancy omelets.--various fancy omelets may be made by adding other ingredients and preparing the same as for plain omelets. two or three tablespoonfuls of orange juice instead of milk, with a little grated rind for flavor and three tablespoonfuls of sugar, may be combined with the eggs and called an orange omelet. a little cold cauliflower or cooked asparagus chopped very fine and mixed in when the omelet is ready for the pan, may be denominated a vegetable omelet. soft omelet.--beat together thoroughly one quart of milk and six eggs. season with salt. pour into a shallow earthen pudding dish, and bake in the oven until well set. table topics. the candidates for ancient athletic games were dieted on boiled grain, with warm water, cheese, dried figs, but no meat. an unpleasant reminder.--(scene, thanksgiving dinner, everybody commenting on the immense size of the turkey.) an appalling silence fell upon the crowd when tommy cried out, "mamma, is that the old sore-headed turkey?" the eminent prof. wilder was reared a vegetarian, having passed his earlier years without even knowing that flesh food was ever eaten by human beings. when six years old, he saw on the table for the first time, a roasted chicken, at which he gazed for some moments in great bewilderment, when he seemed to make a discovery, and in his astonishment burst out with the remark, "i'll bet that's a dead hen!" a story is told of a minister who was spending the day in the country, and was invited to dine. there was chicken for dinner, much to the grief of a little boy of the household, who had lost his favorite hen to provide for the feast. after dinner, prayer was proposed, and while the preacher was praying, a poor little lonesome chicken came running under the house, crying for its absent mother. the little boy shouted, "peepy! peepy! i didn't kill your mother! they killed her for that big preacher's dinner!" the "amen" was said very suddenly. meats this is the term usually applied to the flesh and various organs of such animals, poultry, and game as are used for food. this class of foods contains representatives of all nutritive elements, but is especially characterized by as excess of albuminous matter. but in actual nutritive value flesh foods do not exceed various other food materials. a comparison of the food grains with beefsteak and other flesh foods, shows, in fact, that a pound of grain is equivalent in food value to two or three pounds of flesh. at present time there is much question in the minds of many intelligent, thinking people as to the propriety of using foods of this class, and especially of their frequent use. besides being in no way superior to vegetable substances, they contain elements of an excrementitious character, which cannot be utilized, and which serve only to clog and impede the vital processes, rendering the blood gross, filling the body with second-hand waste material which was working its way out of the vital domain of the animal when slaughtered. to this waste matter, consisting of unexpelled excretions, are added those produced by the putrefactive processes which so quickly begin in flesh foods exposed to air and warmth. that flesh foods are stimulating has been shown by many observations and experiments. flesh foods are also specially liable to be diseased and to communicate to the consumer the same disease. the prevalence of disease among animals used for food is known to be very great, and their transmission to man is no longer a matter of dispute. it has been abundantly proved that such diseases as the parasitic, tuberculous, erysipelatous, and foot and mouth diseases are most certainly communicable to man by infected flesh. all stall and sty fed animals are more or less diseased. shut up in the dark, cut off from exercise, the whole fattening process is one of progressive disease. no living creature could long retain good health under such unnatural and unwholesome conditions. add to this the exhaustion and abuse of animals before slaughtering; the suffering incident to long journeys in close cars, often without sufficient food and water; and long drives over dusty roads under a burning sun to the slaughter house, and it will be apparent to all thoughtful persons that such influences are extremely liable to produce conditions of the system that render the flesh unfit for food. thousands of animals are consumed each year which were slaughtered just in time to save them from dying a natural death. it is a common thing for cattle owners, as soon as an animal shows symptoms of decline, to send it to the butcher at once; and when epidemics of cattle diseases are prevalent, there can be no doubt that the meat markets are flooded with diseased flesh. there are few ways in which we can more effectually imperil our health than in partaking freely of diseased animal food. this is no new theory. the jews have for ages recognized this danger, and their laws require the most careful examination of all animals to be used as food, both before and after slaughtering. their sanitary regulations demand that beast or fowl for food must be killed by bleeding through the jugular vein, and not, according to custom, by striking on the head, or in some violent way. prior to the killing, the animal must be well rested and its respiration normal; after death the most careful dissection and examination of the various parts are made by a competent person, and no flesh is allowed to be used for food which has not been inspected and found to be perfectly sound and healthy. as a result, it is found in many of our large cities that only about one in twenty of the animals slaughtered is accepted as food for a jew. the rejected animals are sold to the general public, who are less scrupulous about the character of their food, and who are in consequence more subject to disease and shorter-lived than are jews. trichinæ, tapeworms, and various other parasites which infest the flesh of animals, are so common that there is always more or less liability to disease from these sources among consumers of flesh foods. meat is by no means necessary for the proper maintenance of life or vigorous health, as is proved by the fact that at least "four tenths of the human race," according to virey, "subsist exclusively upon a vegetable diet, and as many as seven tenths are practically vegetarians." some of the finest specimens of physical development and mental vigor are to be found among those who use very little or no animal food. says st. pierre, a noted french author, "the people living upon vegetable foods are of all men the handsomest, the most vigorous, the lease exposed to disease and passion; and they are those whose lives last longest." the use of large quantities of animal food, however free from disease germs, has a tendency to develop the animal propensities to a greater or less degree, especially in the young, whose characters are unformed. among animals we find the carnivorous the most vicious and destructive, while those which subsist upon vegetable foods are by nature gentle and tractable. there is little doubt that this law holds good among men as well as animals. if we study the character and lives of those who subsist largely upon animal food, we are apt to find them impatient, passionate, fiery in temper, and in other respects greatly under the dominion of their lower natures. there are many other objections to the use of this class of foods--so many in fact that we believe the human race would be far healthier, better, and happier if flesh foods were wholly discarded. if, however, they are to be used at all, let them be used sparingly and prepared in the simplest and least harmful manner. let them be cooked and served in their own juices, not soaked in butter or other oils, or disguised by the free use of pepper, mustard, catsup, and other pungent sauces. salt also should be used only in the smallest possible quantities, as it hardens the fiber, rendering it more difficult of digestion. we can conceive of no possible stretch of hygienic laws which admits the use of pork; so we shall give it and its products no consideration in our pages. such offal as calves' brains, sheep's kidneys, beef livers, and other viscera, is not fit food for any one but a scavenger. the liver and kidneys are depurating organs, and their use as food is not only unwholesome but often exceedingly poisonous. meat pies, scallops, sauces, fricassees, _pâtés_, and other fancy dishes composed of a mixture of animal foods, rich pastry, fats, strong condiments, etc., are by no means to be recommended as hygienic, and will receive no notice in these pages. in comparative nutritive value, beef ranks first among the flesh foods. mutton, though less nutritive, is more easily digested than beef. this is not appreciable to a healthy person, but one whose digestive powers are weak will often find that mutton taxes the stomach less than beef. veal or lamb is neither so nutritious nor so easily digested as beef or mutton. flesh from different animals, and that from various parts of the same animal, varies in flavor, composition, and digestibility. the mode of life and the food of animals influence in a marked manner the quality of the meat. turnips give a distinctly recognizable flavor to mutton. the same is true of many fragrant herbs found by cattle feeding in pastures. the selection of meat.--good beef is of a reddish-brown color and contains no clots of blood. a pale-pink color indicates that the animal was diseased; a dark-purple color that the animal has suffered from some acute febrile affection or was not slaughtered, but died with the blood in its body. good beef is firm and elastic to the touch; when pressed with the finger, no impression is left. it should be so dry upon the surface as scarcely to moisten the fingers. meat that is wet, sodden, and flabby should not be eaten. good beef is marbled with spots of white fat. the suet should be dry and crumble easily. if the fat has the appearance of wet parchment or is jelly-like, the beef is not good. yellow fat is an indication of old, lean animals. good beef has little or no odor. if any odor is perceptible, it is not disagreeable. diseased meat has a sickly odor, resembling the breath of feverish persons. when such meat is roasted, it emits a strong, offensive smell. the condition of a piece of beef may be ascertained by dipping a knife in hot water, drying it, and passing it through the meat. apply to the nose on withdrawal, and if the meat is not good, a disagreeable odor will be quite perceptible. good beef will not shrink greatly in cooking. in boiling or stewing, the shrinkage is computed to be about one pound in four; in baking, one and one fourth pounds in four. beef of a close, firm fiber shrinks less than meat of coarse fiber. good veal is slightly reddish or pink, and the fat should be white and clear. avoid veal without fat, as such is apt to be too young to be wholesome. good mutton should be firm and compact, the flesh, fine-grained and bright-red, with an accumulation of very hard and clear white fat along the borders of the muscles. meat should not be kept until decomposition sets in, as by the putrefaction of the albuminous elements certain organic poisons are generated, and flesh partaken of in this condition is liable to result in serious illness. meat containing white specks is probably infested by parasites and should not be used as food. preservation of meat.--the tendency of flesh foods to rapid decomposition has led to the use of various antiseptic agents and other methods for its preservation. one of the most common methods is that of immersion in a brine made of a solution of common salt to which a small portion of saltpeter has been added. this abstracts the juice from the meat and also lessens the tendency to putrefaction. salt is used in various other ways for preserving meat. it should be remarked, however, that cured and dried meats are much more difficult to digest than fresh meat, and the nature of the meat itself is so changed by the process as to render its nutritive value much less. meat is sometimes packed in salt and afterward dried, either in the sun or in a current of dry air. both salting and smoking are sometimes employed. by these means the juices are abstracted by the salt, and at the same time the flesh is contracted and hardened by the action of creosote and pyroligneous acid from the smoke. what is termed "jerked" beef is prepared by drying in a current of warm air at about °. this dried meat, when reduced to a powder and packed in air-tight cans, may be preserved for a long time. when mixed with fat, it forms the pemmican used by explorers in arctic voyages. meat is also preserved by cooking and inclosing in air-tight cans after the manner of canning fruit. this process is varied in a number of ways. the application of cold has great influence in retarding decomposition, and refrigeration and freezing are often employed for the preservation of flesh foods. all of these methods except the last are open to the objection that while they preserve the meat, they greatly lessen its nutritive value. it should also be understood that the decomposition of its flesh begins almost the moment an animal dies, and continues at a slow rate even when the flesh is kept at a low temperature. the poisons resulting from this decomposition are often deadly, and are always detrimental to health. the preparation and cooking of meat.--meat, when brought from the market, should be at once removed from the paper in which it is wrapped, as the paper will absorb the juices of the meat; and if the wrapping is brown paper, the meat is liable to taste of it. joints of meat should not be hung with the cut surface down, as the juices will be wasted. meat kept in a refrigerator should not be placed directly on the ice, but always upon plates or shelves, as the ice will freeze it or else draw out its juices. if meat is accidentally frozen, it should be thoroughly thawed in cold water before cutting. meat should not be cleaned by washing with water, as that extracts the nutritive juices, but by thoroughly wiping the outside with a damp cloth. the inside needs no cleaning. meat may be cooked by any of the different methods of cookery,--boiling, steaming, stewing, roasting, broiling, baking, etc.,--according as the object is to retain the nutriment wholly within the meat; to draw it all out into the water, as in soups or broths; or to have it partly in the water and partly in the meat, as in stews. broiling is, however, generally conceded to be the most wholesome method, but something will necessarily depend upon the quality of the meat to be cooked. meat which has a tough, hard fiber will be made tenderest by slow, continuous cooking, as stewing. such pieces as contain a large amount of gelatine--a peculiar substance found in the joints and gristly parts of meat, and which hardens in a dry heat--are better stewed than roasted. boiling.--the same principles apply to the boiling of all kinds of meats. the purpose to be attained by this method is to keep the nutritive juices so far as possible intact within the meat; consequently, the piece to be cooked should be left whole, so that only a small amount of surface will be exposed to the action of the water. since cold water extracts albumen, of which the juices of the meat are largely composed, while hot water coagulates it, meat to be boiled should be plunged into boiling water sufficient to cover it and kept there for five or ten minutes, by which time the albumen over the entire surface will have become hardened, thus forming a coat through which the juices cannot escape. afterward the kettle, closely covered, may be set aside where the water will retain a temperature of about °. a small portion of albumen from the outer surface will escape into the water in the form of scum, and should be removed. meat cooked in this way will require a longer time than when the water is kept boiling furiously, but it is superior in every respect and more digestible. something depends upon the shape of the piece cooked, thin pieces requiring less time than a thick, cubical cut; but approximately, first allowing fifteen or twenty minutes for the heat to penetrate the center of the meat, at which time the real process of cooking begins, it will require from twelve to fifteen minutes for every pound cooked. stewing.--while the object in boiling is to preserve the juices within the meat as much as possible, in stewing, the process is largely reversed; the juices are to be partly extracted. some of the juices exist between the fibers, and some are found within the fibers. the greater the surface exposed, the more easily these juices will be extracted; hence meat for stewing should be cut into small pieces and cooked in a small quantity of water. since cold water extracts the albuminous juices, while boiling water hardens them into a leathery consistency, water used for stewing should be neither cold nor boiling, but of a temperature which will barely coagulate the albumen and retain it in the meat in as tender a condition as possible; _i.e.,_ about ° to °. to supply this temperature for the prolonged process of cooking necessary in stewing, a double boiler of some form is quite necessary. put the pieces of meat to be stewed in the inner dish, add hot water enough to cover, fill the outer boiler with hot water, and let this outer water simmer very gently until the meat is perfectly tender. the length of time required will be greater than when meat is stewed directly in simmering water, but the result will be much more satisfactory. the juices should be served with the meat. steaming.--meat is sometimes steamed over boiling water until it is made very tender and afterward browned in the oven. another method of steaming, sometimes called smothering, is that of cooking meat in a tightly covered jar in a moderate oven for an hour (the moderate heat serves to draw out the juice of the meat), after which the heat is increased, and the meat cooked in its own juices one half hour for each pound. roasting.--this method, which consists in placing meat upon a revolving spit and cooking it before an open fire, is much less employed now than formerly, when fireplaces were in general use. what is ordinarily termed roasting is in reality cooking meat it in own juices in a hot oven. in cooking meat by this method it is always desirable to retain the juices entirely within the meat, which can be best accomplished by first placing the clean-cut sides of the meat upon a smoking-hot pan over a quick fire; press the meat close to the pan until well scared and slightly browned, then turn over and sear the opposite side in the same manner. this will form a coating of hardened albumen, through which the interior juices cannot escape. put at once into the oven, arrange the fire so that the heat will be firm and steady but not too intense, and cook undisturbed until tender. basting is not necessary if the roast is carefully seared and the oven kept at proper temperature. when the heat of the oven is just right, the meat will keep up a continuous gentle sputtering in the pan. if no sputtering can be heard, the heat is insufficient. the heat is too great when the drippings burn and smoke. broiling.--this is the method employed for cooking thin cuts of meat in their own juices over glowing coals. when properly done, broiled meat contains a larger amount of uncoagulated albumen than can be secured by cooking in any other manner; hence it is the most wholesome. for broiling, a bed of clear, glowing coals without flame is the first essential. coke, charcoal, or anthracite coal serves best for securing this requisite. in an ordinary stove, the coals should be nearly to the top of the fire-box, that the meat may be held so as almost to touch the fire. no utensil is better for ordinary purposes than a double wire broiler. first, rub it well with a bit of suet, then put in the meat with the thickest part in the center. wrap a coarse towel around the hand to protect it from the heat, hold the meat as near the fire as possible, so as to sear one side instantly, slowly count ten, then turn and sear the other side. continue the process, alternating first one side and then the other, slowly counting ten before each turning, until the meat is sufficiently done. successful broiling is largely dependent upon frequent turning. the heat, while it at once sears the surface, starts the flow of the juices, and although they cannot escape through the hardened surface, if the meat were entirely cooked on one side before turning, they would soon come to the top, and when it was turned over, would drip into the fire. if the meat is seared on both sides, the juices will be retained within, unless the broiling is too prolonged, when they will ooze out and evaporate, leaving the meat dry and leathery. salt draws out the juices, and should not be added until the meat is done. as long as meat retains its juices, it will spring up instantly when pressed with a knife; when the juices have begun to evaporate, it will cease to do this. broiled meats should be served on hot dishes. beef. economy and adaptability in selection.--while the greatest care should be exercised in the selection of beef as regards its soundness and wholesomeness, it must likewise be selected with reference to economy and adaptability for cooking purposes, pieces from different portions of the animal being suitable for cooking only in certain ways. ox beef is said to be best. that beef is most juicy and tender which has fine streaks of fat intermingled with the lean. beef which is coarse-grained and hard to cut is apt to be tough. an economical piece of beef to purchase is the back of the rump. it is a long piece with only a small portion of bone, and weighs about ten pounds. the thickest portion may be cut into steaks, the thin, end with bone may be utilized for soups and stews, while the remainder will furnish a good roast. only a small portion of choice tender lean meat is to be found in one animal, and these are also the most expensive; but the tougher, cheaper parts, if properly cooked, are nearly as nutritious. _recipes._ broiled beef.--beef for broiling should be juicy and have a tender fiber. steaks cut from three parts of the beef are in request for this purpose,--tenderloin, porterhouse, and round steak. the last-named is the more common and economical, yet it is inferior in juice and tenderness to the other two. steak should be cut three fourths of an inch or more in thickness. if it is of the right quality, do not pound it; if very tough, beat with a steak-mallet or cut across it several times on both sides with a sharp knife. wipe, and remove any bone and superfluous fat. have the fire in readiness, the plates heating, then proceed as directed on page . cold-meat stew.--cut pieces of cold roast beef into thick slices and put into a stewpan with six or eight potatoes, a good-sized bunch of celery cut into small pieces; and a small carrot cut in dice may be added if the flavor is liked. cover with hot water, and simmer for three fourths of an hour. thicken with a little browned flour. pan-broiled steak.--in the absence of the necessary appliances for broiling over coals, the following method may be employed. heat a clean skillet to blue heat, rub it with a bit of suet, just enough to keep the meat from sticking, but leave no fat in the pan. lay in the steak, pressing it down to the pan, and sear quickly on one side; turn, and without cutting into the meat, sear upon the other. keep the skillet hot but do not scorch; cook from five to ten minutes, turning frequently, so as not to allow the juices to escape. add no salt until done. serve on hot plates. this method is not frying, and requires the addition of no water, butter, or stock. pan-broiled steak no. .--take a smooth pancake-griddle, or in lieu of anything better, a clean stove-griddle may be used; heat very hot and sear each side of the steak upon it. when well seared, lift the steak into a hot granite-ware or sheet-iron pan, cover, and put into a hot oven for two or three minutes, or until sufficiently cooked. roast beef.--the sirloin and rib and rump pieces are the best cuts for roasting. wipe, trim, and skewer into shape. sear the cut surfaces and proceed as directed on page , cooking twenty minutes to the pound if it is to be rare, less half an hour deducted on account of soaring. the application of salt and water has a tendency to toughen the meat and draw out its juices; so if it is desired to have the meat juicy and tender, it is better to cook without basting. unless the heat of the oven is allowed to become too great, when meat is cooked after this manner there will be a quantity of rich, jelly-like material in the pan, which with the addition of a little water and flour may be made into a gravy. smothered beef.--portions from the round, middle, or face of the rump are generally considered best for preparing this dish. wipe with a clean wet cloth, put into a smoking-hot skillet, and carefully sear all cut surfaces. put into a kettle, adding for a piece of beef weighing about six pounds, one cup of hot water. cover closely and cook at a temperature just below boiling, until the meat is tender but not broken. as the water boils away, enough more boiling water may be added to keep the meat from burning. another method of securing the same results is to cut the beef into small pieces and put into a moderate oven inside a tightly covered jar for an hour. afterward increase the heat and cook closely covered until the meat is tender. thicken and season the juice, and serve as a gravy. vegetables with stewed beef.--prepare the beef as directed for stewed beef, and when nearly tender, add six or eight potatoes. just before serving, thicken the gravy with a little browned flour braided in cold water, and add a cup of strained, stewed tomato and a teaspoonful of chopped parsley. stewed beef.--the aitch-bone and pieces from the shin, the upper part of the chuck-rib and neck of beef, are the parts most commonly used for stewing. all meat for stews should be carefully dressed and free from blood. those portions which have bone and fat, as well as lean beef, make much better-flavored stews than pieces which are wholly lean. the bones, however, should not be crushed or splintered, but carefully sawed or broken, and any small pieces removed before cooking. it is generally considered that beef which has been previously browned makes a much more savory stew, and it is quite customary first to brown the meat by frying in hot fat. a much more wholesome method, and one which will have the same effect as to flavor, is to add to the stew the remnants of roasts or steak. it is well when selecting meat for a stew to procure a portion, which, like the aitch-bone, has enough juicy meat upon it to serve the first day as a roast for a small family. cut the meat for a stew into small pieces suitable for serving, add boiling water, and cook as directed on page . remove all pieces of bone and the fat before serving. if the stew is made of part cooked and part uncooked meat, the cooked meat should not be added until the stew is nearly done. the liquor, if not of the proper consistency when the meat is tender, may be thickened by adding a little flour braided in cold water, cooking these after four or five minutes. mutton. the strong flavor of mutton is said to be due to the oil from the wool, which penetrates the skin, or is the result, through heedlessness or ignorance of the butcher, in allowing the wool to come in contact with the flesh. there is a quite perceptible difference in the flavor of mutton from a sheep which had been for some time sheared of its woolly coat and that from one having a heavy fleece. the smallest proportion of both fat and bone to muscle is found in the leg; consequently this is the most valuable portion for food, and is likewise the most economical, being available for many savory dishes. on account of the disagreeable adhesive qualities of its fat when cold, mutton should always be served hot. _recipes._ boiled leg of mutton.--wipe carefully, remove the fat, and put into boiling water. skim, and cook as directed on page , twelve minutes for each pound. broiled chops.--the best-flavored and most tender chops are those from the loins. remove carefully all the pink skin above the fat, scraping it off if possible without cutting into the lean. wipe with a wet cloth, and broil in the same manner as beefsteak over hot coals or in a hot skillet, turning frequently until done; five or eight minutes will suffice to cook. sprinkle salt on each side, drain on paper, and serve hot. pot-roast lamb.--for this purpose a stone jar or pot is best, although iron or granite-ware will do; wipe the meat well and gash with a sharp knife. if crowded closely in the pot, all the better; cover with a lid pressed down firmly with a weight to hold it if it does not fit tightly. no water is needed, and no steam should be allowed to escape during the cooking. roast four or five hours in a moderate oven. roast mutton.--the best pieces for this purpose are those obtained from the shoulder, and saddle, loin, and haunches. wipe carefully, sear the cut surfaces, and proceed as directed for roasting beef. cook slowly without basting, and unless desired rare, allow twenty-five or thirty minutes to the pound. a leg of mutton requires a longer time to roast than a shoulder. when sufficiently roasted, remove from the pan and drain off all the grease. stewed mutton.--pieces from the neck and shoulder are most suitable for this purpose. prepare the meat, and stew as directed for beef, although less time is usually required. stewed mutton chop.--wipe, trim off the fat, and remove the bone from two or three pounds of chops. put into the inner dish of a double boiler with just enough hot water to cover; add a minced stalk of celery, a carrot, and a white turnip cut in dice; cover, and cook until the chops are tender. sliced potato may be added if liked, when the meat is nearly done. remove the grease and thicken the liquor with a little browned flour braided with thin cream. stewed mutton chop no. .--prepare the chops as in the preceding. place a layer of meat in a deep baking dish, and then a layer of sliced potato, sprinkled with a little minced celery. add two or more layers of meat, alternating with layers of potatoes. cover with boiling water and bake closely covered in a very moderate oven two and a half hours. veal and lamb.--both veal and lamb should be thoroughly cooked; otherwise they are not wholesome. they may be prepared for the tale in the same way as beef or mutton, but will require longer time for cooking. poultry and game. poultry and game differ from other animal foods in the relative quantity of fat and the quality of their juices. the fat of birds is laid up underneath the skin and in various internal parts of the body, while but a small proportion is mingled with the fibers or the juices of the flesh. the flesh of the chicken, turkey, and guinea-fowl is more delicately flavored, more tender and easy to digest, than that of geese and ducks. chickens broiled require three hours for digestion; when boiled or roasted, four hours are needed. the flesh of poultry is less stimulating than beef, and is thus considered better adapted for invalids. the flesh of wild fowl contains less fat than that of poultry; it is also tender and easy of digestion. different birds and different parts of the same bird, vary considerably in color and taste. the breed, food, and method of fattening, influence the quality of this class of foods. fowls poorly fed and allowed wide range are far from cleanly in their habits of eating; in fact, they are largely scavengers, and through the food they pick up, often become infested with internal parasites, and affected with tuberculosis and other diseases which are liable to be communicated to those who eat their flesh. suggestions for the selection of poultry and game.--the first care in the selection of poultry should be its freedom from disease. birds deprived of exercise, shut up in close cages, and regularly stuffed with as much corn or soft food as they can swallow, may possess the requisite fatness, but it is of a most unwholesome character. when any living creature ceases to exercise, its excretory organs cease to perform their functions thoroughly, and its body becomes saturated with retained excretions. a stall-fed fowl may be recognized by the color of its fat, which is pale white, and lies in thick folds beneath the skin along the lower half of the backbone. the entire surface of the body presents a more greasy, uninviting appearance than that of fowls permitted to live under natural conditions. never purchase fowls which have been sent to the market undrawn. all animals intended for use as food should be dressed as quickly as possible after killing. putrefactive changes begin very soon after death, and the liver and other viscera, owing to their soft texture and to the quantity of venous blood they retain, advance rapidly in decomposition. when a fowl or animal is killed, even if the large arteries at the throat are cut, a large quantity of blood remains in and around the intestines, owing to the fact that only through the capillaries of the liver can the blood in the portal system find its way into the large vessels which convey it to the heart, and which at death are cut off from the general circulation at both ends by a capillary system. this leaves the blood-vessels belonging to the portal circulation distended with venous blood, which putrefies very quickly, forming a virulent poison. the contents of the intestines of all creatures are always in a more or less advanced state of putrescence, ready to undergo rapid decomposition as soon as the preservative action of the intestinal fluids ceases. it will readily be seen, then, that the flesh of an undrawn fowl must be to a greater or less degree permeated with the poisonous gases and other products of putrefaction, and is certainly quite unfit for food. young fowls have soft, yellow feet, a smooth, moist skin, easily torn with a pin, wings which will spring easily, and a breastbone which will yield to pressure. pinfeathers are an indication of a young bird; older fowls are apt to have sharp scales, long hairs, long, thin necks, and flesh with a purplish tinge. poultry should be entirely free from disagreeable odors. methods are employed for sweetening fowls which have been kept too long in market, but if they need such attention, bury them decently rather than cook them for the table. turkeys should have clear, full eyes, and soft, loose spurs. the legs of young birds are smooth and black; those of older ones, rough and reddish. geese and ducks, when freshly killed, have supple feet. if young, the windpipe and beak can be easily broken by pressure of the thumb and forefinger. young birds also have soft, white fat, tender skin, yellow feet, and legs free from hairs. the legs of young pigeons are flesh-colored. when in good condition, the breast should be full and plump, and if young, it is of a light reddish color. old pigeons have dark flesh; squabs always have pinfeathers. partridges, when young, have dark bills and yellow legs. the breast of all birds should be full and plump. birds which are diseased always fall away on the breast, and the bone feels sharp and protrudes. to dress poultry and birds.--first strip off the feathers a few at a time, with a quick, jerking motion toward the tail. remove pinfeathers with a knife. fowls should be picked, if possible, while the body retains some warmth, as scalding is apt to spoil the skin and parboil the flesh. when all the feathers but the soft down have been removed, a little hot water may be poured on, when the down can be easily rubbed off with the palm of the hand. wipe dry, and singe the hairs off by holding the bird by the legs over the flame of a candle, a gas-jet, or a few drops of alcohol poured on a plate and lighted. to dress a bird successfully, one should have some knowledge of its anatomy, and it is well for the amateur first to dress one for some dish in which it is not to be cooked whole, when the bird may be opened, and the position of its internal organs studied. remove the head, slip the skin back from the neck, and cut it off close to the body, take out the windpipe and pull out the crop from the end of the neck. make an incision through the skin a little below the leg-joint, bend the leg at this point and break off the bone. if care has been taken to cut only through the skin, the tendons of the leg may now be easily removed with the fingers. if the bird is to be cut up, remove the legs and wings at the joints. then beginning near the vent, cut the membrane down between the breastbone and tail to the backbone on each side, and separate just below the ribs. the internal organs can now been seen and easily removed, and the body of the bird divided at its joints. if desired to keep the fowl whole, after removing the windpipe and crop, loosen the heart, liver, and lungs by introducing the forefinger at the neck; cut off the oil-sack, make a slit horizontally under the tail, insert the first and middle fingers, and after separating the membranes which lie close to the body, press them along within the body until the heart and liver can be felt. the gall bladder lies directly under the left lobe of the liver, and if the fingers are kept up, and all adhesions loosened before an effort is made to draw the organs out, there will be little danger of breaking it. remove everything which can be taken out, then hold the, fowl under the faucet and cleanse thoroughly. to truss a fowl or bird.--twist the tips of the wings back under the shoulder and bend the legs as far up toward the breast as possible, securing them in that position by putting a skewer through one thigh into the body and out through the opposite thigh. then bring the legs down and fasten close to the vent. to stuff a fowl.--begin at the neck, stuff the breast full, draw the neck skin together, double it over on the back and fasten with a darning needle threaded with fine twine. put the remainder of the stuffing into the body at the other opening. _recipes._ birds baked in sweet potatoes.--small birds, of which the breast is the only suitable portion for eating, may be baked in the following manner: cut a sweet potato lengthwise; make a cavity in each half. place the breast of the bird therein; fit, and tie together carefully; bake until the potato is soft. serve in the potato. boiled fowl.--after cleaning and dividing the fowl, put into boiling water, and proceed as directed on page . broiled birds.--pluck and wipe clean with a damp cloth. split down the middle of the back, and carefully draw the bird. proceed as directed below. broiled fowl.--a young bird well dressed and singed is best for this purpose. split down the middle of the back, wipe clean with a damp cloth, twist the top of the wings from the second joint; spread out flat, and with a rolling pin break the projecting breastbone so that the bird will lie flat upon the broiler. when ready to cook, place it skin uppermost and sear the under side by pressing it on a hot pan; then broil the same as beefsteak over glowing coals. corn and chicken.--clean and divide a chicken in joints. stew in milk or part milk and water until nearly tender; then add the grains and juice from a dozen ears of corn. cook slowly until the corn is done; season lightly with salt, and serve with dry toast. pigeons, quails, and partridges may be half baked, then cooked as directed for smothered chicken until tender. roast chicken.--dress carefully, singe, wash, and wipe dry. put into a pan of the proper size, add a cup of boiling water, and cook very slowly for the first half hour, then increase the heat, baste frequently, turn occasionally so that no portion will brown too fast. cook from one to two hours according to size and age of the bird. it is usually considered essential to stuff a fowl for roasting, but a dressing compounded of melted fat and crumbs seasoned with herbs and strong condiments is not to be recommended. if a dressing is considered necessary, it may be made of a quart of crumbs of rather stale whole-wheat bread, moistened with cream, to which add a small handful of powdered and sifted sage leaves which have been dried in the oven until crisp. add salt as desired, a well-beaten egg, and a little chopped celery. roast turkey.--pluck, singe, and dress the turkey; wash thoroughly and wipe with a dry cloth. if dressing is to be used, stuff the body full, sew up, and truss. place in a dripping-pan, add a pint of boiling water, and put in an oven so moderate that the turkey will not brown for the first hour; afterward the heat may be somewhat increased, but at no time should the oven be very hot. after the bird becomes brown, baste it occasionally with the water in the pan, dredging lightly with flour. cook until the legs will separate from the body; three or four hours will be necessary for a small turkey. one half hour to the pound is the usual rule. when tender, remove the stuffing and serve it hot, placing the turkey on a large hot platter to be carved. it may be garnished with parsley or celery leaves and served with cranberry sauce. ducks and geese may be prepared and roasted in the same manner, but less time will suffice for cooking, about one and one third hours for ducks of ordinary size, and about three hours for a young goose. a stuffing of mashed potato seasoned with onion, sage, and salt is considered preferable for a goose. equal parts of bread crumbs and chopped apples moistened in a little cream are also used for this purpose. smothered chicken.--cut two chickens into joints and put in a closely covered kettle with a pint of boiling water. heat very slowly to boiling, skim, keep covered, and simmer until tender and the water evaporated; add salt, turn the pieces, and brown them in their own juices. steamed chicken.--prepare the chicken as for roasting, steam until nearly tender, dredge with flour and a little salt; put into a dripping-pan and brown in the oven. other birds and fowls may be prepared in the same way. stewed chicken.--divide a chicken into pieces suitable for serving, and stew as directed for beef on page . old fowls left whole and stewed in this manner for a long time and afterward roasted, are much better than when prepared in any other way. if a gravy is desired, prepare as for stewed beef. other poultry may be stewed likewise. fish. fish is a less stimulating article of food than other meats. edible fish are generally divided into two classes, those of white flesh and those more or less red. the red-fleshed fish, of which the salmon is a representative, have their fat distributed throughout the muscular tissues, while in white fish the fat is stored up in the liver; hence the latter class is much easier of digestion, and being less stimulating, is to be recommended as more wholesome. different kinds of fish have different nutritive values. their flavor and wholesomeness are greatly influenced by the nature of their food and the condition of the water in which they are caught; those obtained in deep water with strong currents are considered superior to those found in shallow water. fish are sometimes poisonous, owing no doubt to the food they eat. like all animal foods, fish are subject to parasites, some of which take up their abode in the human body when fish infected with them are eaten. an eminent scientist connected with the smithsonian institution, contributed an article to _forest and stream_ a few years ago, in which he stated that in the salmon no less than sixteen kinds of parasitic worms have been discovered, and undoubtedly many others remain unknown; four species were tapeworms, and four, roundworms. the yellow perch is known to be infested with twenty-three species of parasitic worms. the pike carries with him at least twenty kinds, while many other varieties of fish are equally infested. fish have been highly lauded as a food particularly suited to the development of the brain and nervous system. this no doubt has arisen from the fact that fish contain a considerable amount of phosphorus. phosphorus is also present in the human brain, and for this reason it has been supposed that fish must be excellent nutriment for the brain; but the truth is, there is no such thing as any special brain or nerve food. what is good to build up one part of the body is good for the whole of it; a really good food contains the elements to nourish every organ of the body. salted fish, like salted meat, is deprived of most of its nutriment during the curing process, and being rendered much more difficult of digestion, possesses very little value as a food. shell-fish (oysters, clams, scallops, lobsters, crabs, etc.)--although considered a luxury by epicures, shellfish are not possessed of a high nutritive value. the whole class are scavengers by nature and according to recent researches it appears that they are not altogether safe articles of diet. many cases of severe and extensive sickness have been traced to the use of clams and oysters. investigations made to ascertain the cause show the poisonous part of the mussel to be the liver. rabbits and other small animals inoculated with the poison died in one or two minutes. not all mussels are thus poisonous, but inasmuch as there is an abundance of wholesome food, it would certainly seem the part of wisdom to discard shellfish altogether. how to select and prepare fish.--the flesh of good, fresh fish is firm and hard, and will respond at once to pressure with the fingers. if the flesh feels soft and flabby, the fish is not fresh. the eyes should be full and bright and the gills of a clear red color. fish should be cleaned as soon as possible after being caught. to do this, lay the fish upon a board, and holding it by the tail, scrape off the scales with a dull knife held nearly flat, working from the tail toward the head. scrape slowly, and rinse the knife frequently in cold water. cut off the head and fins, make an opening from the gills halfway down the lower part of the body, scrape out the entrails and every particle of blood. remove the white part that lies along the backbone, then thoroughly rinse and wipe dry. keep in a cool place until ready to cook, but do not place directly on ice, as that will have a tendency to soften the flesh. fresh fish should never be allowed to soak in water. if salt fish is to be used, it should be freshened by placing it skin-side up in cold water, and soaking for several hours, changing the water frequently. frozen fish should be placed in cold water to thaw, and when thawed, should be cooked immediately. fish is cooked by nearly all methods, but retains more nourishment when broiled or baked. it should be thoroughly cooked, being both indigestible and unpalatable when underdone. boiled fish is usually dependent for flavor upon some kind of rich sauce so incompatible with healthy digestion that we do not recommend this method. _recipes._ baked fish.--select a perfectly fresh, properly dressed fish. rinse thoroughly and wipe dry. fold it together and place in a dripping pan with a cup of boiling water. cook slowly and steadily until tender. a fish weighing three or four pounds will require at least two hours. if desired, the fish may be lightly dredged with flour, toward the last, as it begins to brown. broiled fish.--thoroughly clean the fish, and if small, split down the back. fish of larger size should be cut into inch slices. use a double wire broiler well oiled with a bit of suet. lay the fish, with its thickest part next the center of the broiler, skin uppermost, and broil over a bed of clear coals until the flesh-side is of an even brown. the time required will vary, according to the size of the fish, from five to twenty minutes; then turn and brown on the other side. if the fish be very thick, when both sides are browned, put the broiler in the oven over a dripping pan and cook until done. meat soup. soups made from meat require first the preparation of a special material called _stock_, a liquid foundation upon which to begin the soup. beef, veal, mutton, and poultry are all made into stock in the same manner, so that general rules for its preparation will be sufficient for all meat soups. the principal constituents of meat and bones, the material from which stock is compounded, are fiber, albuminous elements, gelatinous substances, and flavoring matters. the albuminous elements are found only in the flesh. the gelatinous substance found in bones, skin, and tendons, is almost devoid of nutriment. in selecting material for stock, therefore, it is well to remember that the larger the proportion of lean meat used, the more nutritious will be the soup. but little else than gelatine is obtained from the bones, and although serviceable in giving consistency, a soup made principally from bones is not valuable as a food. the amount of bone used for soup should never exceed the flesh material in weight. the bones, trimmings, and remnants of steaks, chops, and roasts may be advantageously utilized for soups. bits of roast meat and roast gravies are especially serviceable material, since they are rich in the flavoring elements of meat. it should be remembered, however, that these flavoring matters are chiefly excrementitious or waste substances, derived from the venous blood of the animal. the greatest care must be observed to keep the scraps perfectly sweet and fresh until needed, as stale meat is exceedingly unwholesome. if the scraps are mostly cooked meats and bones, a small portion of raw, lean meat should be used with them; it need not be of the choicest quality; tough, coarse meat, when fresh and good, can be advantageously used for soup stock. if fresh material is to be procured, select for beef soups a piece from the shin or lower round; the same choice of pieces may be made of veal; of mutton, pieces from the forequarter and neck are best. in preparing meat for soup, if it is soiled, scrub the outside thoroughly with a clean cloth wet in cold water, or cut away the soiled portion. break the bones into as small pieces as convenient; cut the meat into inch dice, remove the marrow from the bones, and put it aside. if added to the stock, it will make it greasy. having selected proper material and prepared it for use, the next step is to extract the juices. to do this put it into cold water, bring very gradually to the boiling point,--an hour is not too long for this,--then cook slowly but continuously. in the observation of these simple measures lies the secret of success in stock-making. the albuminous elements of the meat, which are similar in character to the white of an egg, are readily dissolved in cold or tepid water, but boiling water coagulates them. if the meat is put into boiling water, the albumen coagulates, or hardens, forming a sort of crust on the outside of the meat, which prevents the inner juices from escaping; on the contrary, if the meat is put to cook in cold water, and is gradually raised to the boiling point, the soaking and simmering will easily extract and dissolve the juices. salt likewise hinders the extraction of the meat juices, and should not be added to stock during its preparation. the best utensil for use in the preparation of stock is a soup digester. this is a porcelain-lined kettle, resting on standards, with a cover fitting closely into a groove, so that no steam can escape except through a valve in the top of the cover. in this the meat can be placed and allowed to cook for hours without burning. an ordinary granite-ware kettle with tightly fitting cover set on a stove ring or brick, answers quite well. it should, however, be kept entirely for this purpose. a double boiler is also suitable. the correct proportion of water is to be used is about one quart to each pound of meat and bones, though this will vary somewhat with the material and the length of time required for cooking. the scum which is thrown to the surface of the water during the cooking process is composed of blood and other impurities, and should be removed as rapidly as it rises. if allowed to remain after the water reaches the boiling point, it will become incorporated into the stock and injure it in flavor and wholesomeness. if the meat and bones are well cut and broken, the juices ought to be all extracted, with proper cooking, in three or four hours. longer cooking will render the stock thicker and more gelatinous but not more nutritious, and too long cooking will detract from its flavor. as soon as the meat will fall from the bones, the stock should be removed from the pot and strained at once. a good way to strain stock is to place a colander over an earthen crock or jar (the colander should fit inside the jar), with a cloth strainer within the colander. then dip the contents of the stock kettle into the colander, and leave it there to drain for fifteen or twenty minutes. do not squeeze the cloth, and when well drained, throw the scraps away. [illustration: arrangement for straining stock.] french cooks, with their propensity for economy, sometimes select a good quality of beef, cook it so as to retain a portion of the juices in the meat, and make it serve both for preparing the soup and for boiled beef on the bill of fare. the meat is not cut up, but is heated quickly and removed as soon as tender, so that only part of the juices are extracted. set the stock where it will become cold. the more rapidly it cools, the more delicate will be its flavor, and the better it will keep. the fat will rise to the surface, and can be easily removed when desired. if the quantity of fat in the material used was considerable, a solid cake will cover the top. this fat, by excluding the air, helps keep the stock sweet, and should not be removed until the stock is needed. if only a portion is to be used at one time, the remainder with the fat should be reheated and cooled, that a new crust may be formed. in winter, stock may be kept several days, if care is thus taken to reheat it. in summer, unless kept in a very cold place, it will spoil in a few hours. soup should never be greasy, and hence, before using the stock, every particle of the fat should be removed. to accomplish this, loosen the cake of fat from the dish with a knife, and if solid, it will sometimes come off whole; if soft, remove all that is possible without cutting into the stock, and afterwards wipe the top of the jellied stock with a cloth wrung out of very hot water, which will readily absorb any lingering portion of fat. if the stock is not jellied, skim off all the fat possible, and then turn the stock through a napkin wrung out of ice water. this will harden the grease, which will adhere to the napkin. it is always better to prepare stock long enough before it is needed to allow it to become perfectly cold; if, however, it is necessary to use the stock very soon after it is prepared, the fat may be quickly hardened by turning the stock into a dripping pan or some other shallow dish, and placing it on ice in a cool place; if there is no time for this, strain several times through a napkin wrung out of ice-cold water, removing the particles of fat each time and wringing the cloth anew before straining again. a little cold water poured into hot stock will also cause the grease to rise so that it can be easily skimmed off; but this method weakens the stock. stock may be prepared from one kind of meat only, or from two or more different kinds mixed together. chicken stock is generally conceded to be better if a small portion of beef is combined with the fowl. beef and veal are largely used together; but mutton on account of its strong flavor is better used alone. stock, when prepared from a single kind of meat, is termed simple stock or broth. when prepared from two or more kinds of flesh cooked together, or when stock prepared separately from different kinds of meat are mixed together, the result is termed compound stock or double broth. with either of these stocks as a foundation, an innumerable variety of soups may be prepared, either by serving them as plain broth or by the addition of some of the various grains and vegetables, the distinctive name of each soup being given it according to its principal solid ingredient. to clarify soup stock.--having removed all the fat from the stock, add to it before reheating, the shell of an egg, and the whole of one egg well beaten, with a little cold water, for every three pints of soup. place the soup over the fire and stir it constantly to keep the egg from setting until it is hot. simmer for fifteen minutes, removing the scum as it rises, and strain through a flannel cloth or napkin laid in a colander. it is also a good plan to place a fine wire strainer on the napkin to catch the shells and scum. do not squeeze the cloth or stir the liquid with a spoon to hasten the straining process. if the cloth is clogged so that the stock does not run through well, carefully change it in the colander so that the liquid will run down upon a clean portion. when strained, it may be reheated, seasoned, and served as clear soup. _recipes._ asparagus soup.--this soup is prepared in every way like the one on page , except that while stock made from veal is used instead of milk. green pea soup, celery soup, green corn soup, and green bean soup may be prepared according to the recipes already given for these soups by substituting for milk the same quantity of the stock of veal or chicken. barley, rice, sago, or tapioca soup.--any kind of stock may be used in making these soups, though chicken and mutton stock are generally considered preferable. prepare the grains, the sago, or the tapioca, by steaming or boiling till well cooked, and add to the stock, which should be at boiling temperature. season and serve. caramel for coloring soup brown.--melt a half pint of sugar and one tablespoonful of water in a saucepan over the fire; stir constantly until it is of a dark brown color; then add a half pint of boiling water, simmer ten minutes, strain, and put into an air-tight can or bottle. when needed, mix such a quantity with the soup as will give the desired degree of color. julienne soup.--take an equal proportion of carrot, parsnip, turnip, celery, and string beans, cut into thin pieces of inch lengths, sufficient to make one pint. simmer the vegetables gently in a small quantity of water until tender, but not long enough to destroy their shape. heat a quart of clear stock to boiling, add vegetables, salt to taste, and serve. other vegetables, as peas, asparagus, etc. may be used in the season. sometimes the vegetables are cut into dice or fancy shapes with a vegetable cutter. it makes little difference about the shape, so that the pieces are small and uniform in size. such vegetables as potatoes, carrots, or turnips, when used for soups, are easiest cut, after paring in the usual manner, by taking the vegetable in the left hand, holding it on the table or board between thumb and finger, and with the right hand cutting downward in even slices not over one third of an inch wide, to within a quarter of an inch of the bottom. turn the vegetable and repeat the process, cutting across the first slices. again lay the vegetable on its side, and make a third series of cuts, which will divide it into cubes. if several kinds of vegetables are used, those which require a longer time for cooking should be cut into smaller pieces. tomato soup.--into two quarts of boiling beef stock stir a teaspoonful of cornstarch well braided with a little cold water, and a pint of strained, stewed tomatoes. boil a few minutes, and serve. a teaspoonful of sugar may also be added, if desired. white soup.--white soups are made from veal or chicken stock, seasoned with cream, flavored with onion or celery, and thickened with cornstarch or flour. vermicelli or macaroni soups.--drop into boiling water and cook the macaroni about one hour, the vermicelli ten minutes. drain well, dash cold water through them to separate the pieces, which are apt to stick together, and add to boiling stock (beef and veal are preferable) in the proportion of a pint of cooked macaroni or vermicelli to a quart of soup. salt to taste and serve. puree with chicken.--take a quart of chicken stock from which the fat has been removed. add a stalk or two of celery cut into finger-lengths, and a slice of onion, and put to boil. beat together the mashed yolk of two hard boiled eggs, and a half cup of sweet cream. chop the white meat of the chicken until fine as meal and beat with the egg mixture. add slowly a cup and a half of hot milk. remove the celery and onion from the hot stock, and stir all together. boil up, salt to taste, and serve. if too thick, a little more stock or milk can be added. tapioca cream soup.--soak two tablespoonfuls of tapioca over night. heat a quart of stock prepared from the white meat of chicken, to boiling, in a saucepan. then stir the tapioca in gradually. move the saucepan to the side of the range where it will simmer till the tapioca is transparent. have ready in a large dish a mixture prepared by beating together very thoroughly the yolks of three eggs and four tablespoonfuls of sweet cream. when the tapioca is clear, remove the stock from the range and pour it very gradually onto the egg mixture, stirring briskly all the time, so that the egg will not curdle. season with salt if desired. the soup may be returned to the stove and warmed before serving if necessary, but it must not be boiled or allowed to stand a long time. table topics. animal food is one of the greatest means by which the pure sentiment of the race is depressed.--_alcott._ an english medical author says, "it is no doubt true that the constant use of animal food disqualifies the mind for literary application. we can scarcely imagine a philosopher living on horse flesh like a tartar, or on buffalo meat like an indian; and it is a fact that these tribes appear incapable of civilization until they acquire the habit of using a less stimulating diet, and begin to cultivate the fruits of the earth for their own use. the difference, in the success of christian missions, between such people and those whose chief sustenance is farinaceous food, is very striking and worthy of especial notice. in the east, and in polynesia, literature and christian doctrines are seized upon with avidity. but in vain were the most earnest labors of the best men to introduce reading and writing among the american indians until they had first been taught to grow corn and to eat bread." an american gentleman traveling in the east met a brahmin priest, who refused to shake hands with him for fear of pollution. the reason he assigned was that americans eat hogs. said the priest, "why, i have heard that in america they put hogs' flesh in barrels and eat it after it has been dead six months! horrible!" pork is by no means a favorite food in scotland. king james is said to have abhorred pork almost as much as he did tobacco. he said, "if i were to give a banquet to the devil, i would provide a loin of pork and a poll of ling, with a pipe of tobacco for digestion!" --_scott._ the hindu would as soon think of becoming a cannibal as of eating swine's flesh. it is stated that the indian mutiny so frightful in its results originated in a fear among the sepoys that they would be forced to eat pork. a lady in india had an amusing experience which illustrates the hindu sentiment on the subject of pig. arriving late at a grand dinner, she and her husband saw the first course being carried in as they went down the hall. a row of khitmutgars was drawn up, waiting to follow the dish into the dining-room, and serve their respective employers; as a dish of ham was carried by, each man gravely and deliberately spat upon it! needless to say, mrs. b. and her lord waited for the second course. both the ancient syrians and egyptians abstained from flesh-eating out of dread and abhorrence, and when the latter would represent any thing as odious or disagreeable by hieroglyphics, they painted a fish. yes, agassiz does recommend authors to eat fish because the phosphorus in it makes brains. so far you are correct. but i cannot help you to a decision about the amount you need to eat--at least with certainty. if the specimen composition you send is about your fair usual average, i should judge that perhaps a couple of whales would be all you want for the present; not the largest kind, but simply good, middling-sized whales!--_mark twain's letter to a young author._ food for the sick [illustration: food for the sick] there is no branch of the culinary art which requires more skill than that of preparing food for the sick and feeble. the purpose of food at all times is to supply material for repairing--the waste which is constantly be chosen with reference to its nutritive value. but during illness and convalescence, when the waste is often much greater and the vital powers less active, it is of the utmost importance that the food should be of such a character as will supply the proper nutrition. nor is this all; an article of food may contain all the elements of nutrition in such proportions as to render it a wholesome food for those in health, and not be a proper food for the sick, for the reason that its conversion into blood and tissue lays too great a tax upon the digestive organs. food for the sick should be palatable, nutritious and easily assimilated. to discriminate as to what food will supply these requisites, one must possess some knowledge of dietetics and physiology, as well as of the nature of the illness with which the patient is suffering; and such a knowledge ought to be part of the education of every woman, no matter to what class of society she belongs. there are no special dishes suitable alike for all cases. hot buttered toast, tea, rich jellies, and other dainties so commonly served to the sick, are usually the very worst articles of diet of which they could partake. as a general rule, elaborate dishes are not suitable. well-cooked gruel, a nicely broiled steak, a glass of milk, or some refreshing drink often serve far better than foods which combine a greater variety of ingredients, and require more extensive preparation. the simplest foods are always the best, because the most readily assimilated. scrupulous neatness and care in all the minute particulars of the cooking and serving of food for invalids, will add much to its palatableness. the clean napkin on the tray, the bright silver, and dainty china plate, with perhaps a sprig of leaves and flowers beside it, thinly sliced bread, toast or cracker, and the light cup partly filled with hot gruel, are far more appetizing to the invalid than coarse ware, thickly cut bread, and an overflowing cup of gruel, though the cooking may be just as perfect. anything that suggests excess or weight fatigues the sick. the appearance of milk served in a bowl, water in a mug, beef-tea in a saucer, though seemingly a trivial thing, is often sufficient to remove all desire for food. so far as practicable, the wants of the patient should be anticipated, and the meal served, a surprise. the capricious appetite of an invalid may sometimes be coaxed by arranging his simple food upon a tray so planned that in the napery and service-ware used, some one particular color predominates, and if this color be selected to accord or harmonize as far as possible with the food allowed, the _tout ensemble_ presents a pleasing fancy, which will tempt the eye, and through its influence, the appetite of the patient. for example: an invalid whose dietary must consist of fruit and grains, might be served to a "purple" dinner, with bill of fare including a fresh, cool bunch of purple grapes, a glass of unfermented grape juice, a saucer of blackberry mush, a plate of nicely toasted wafers, graham puffs or zwieback, with stewed prunes, or a slice of prune toast served on dishes decorated with purple. tie the napkin with a bow of purple ribbon, and place a bunch of purple pansies just within its folds. the monotonous regimen of a poor dyspeptic which poached eggs, beaten biscuit, wheat gluten, eggnog, with, perhaps, stewed peaches or an orange, are served on gilt-band china with a spray of goldenrod, a bunch of marigolds, or a water-lily to give an additional charm. foods which are ordered to be served hot, should be _hot,_ not merely warm, when they reach the patient. to facilitate this, let the dish in which the food is to be served, stand in hot water for a few moments; take out, wipe dry, turn in the hot food, place on the tray, and serve. an oil stove, alcohol lamp, or a pocket stove is very convenient for warming gruels, broths and other similar foods, as either can be made ready for use in a moment, and will heat the small quantity of food necessary for an invalid in one fourth the time in which it could be accomplished over the range, if necessary to reduce the fire. in the preparation of food for the sick, a scrupulously clean dish for cooking is of the first importance. it is a good plan in every household to reserve one or two cooking utensils for this purpose, and not be obliged to depend upon those in daily use. utensils used for the cooking of fruits, vegetables, meat, etc., unless cleaned with the utmost call will sometimes impart a sufficiently unpleasant flavor to the food to render it wholly unpalatable to an invalid whose senses are preternaturally acute. gruels these simple foods, the base of which is usually some one of the grains, play an important part in the dietary for the sick, if properly prepared; but the sloppy messes sometimes termed gruel, the chief merit of which appears to be that they "are prepared in ten minutes," are scarcely better than nothing at all. like other dishes prepared from the grains, gruel needs a long, continuous cooking. when done, it should be the very essence of the grain, possessing all its nutritive qualities, but in such form as to be readily assimilated. for the making of gruels, as for the cooking of grains for any other purpose, the double boiler is the best utensil. [illustration: gruel strainer.] if it is desirable to strain the gruel before serving, have a fine wire strainer of a size to stand conveniently within a large bowl or basin, turn the gruel into this, and rub it through with a wooden or silver spoon, using a second spoon, if necessary, to remove that which hangs beneath the sieve. on no account use the first spoon for the latter operation, as by so doing one is apt to get some of the hulls into the gruel and destroy its smoothness. when as much of the gruel as possible has been rubbed through the sieve, pour the strained liquid into a clean dish, reheat to boiling, and season as desired before serving. an extension strainer which can be fitted over any sized dish is also serviceable for straining gruels. [illustration: extension strainer.] gruels, like all other foods, should be retained in the mouth for proper insalivation, and it is well to eat them with wafers or some hard food, when solid food is allowed. _recipes._ arrowroot gruel.--rub a dessertspoonful of _pure_ arrowroot to a thin paste in two tablespoonfuls of cold water, and stir it into a half pint of boiling water, or, if preferred, a cup and a third of boiling milk, and stir rapidly until thickened and clear. if desired, a little lemon peel for flavoring may be infused in the water or milk, before adding the arrowroot. sweeten, if allowed, and serve. barley gruel.--wash three heaping tablespoonfuls of pearl barley, drop it into a pint of boiling water, and parboil five minutes. pour this water off and add a quart of fresh boiling water. let it simmer gently for three hours. strain, season, and serve. a small piece of lemon rind added to the gruel a half hour before it is done, gives it a very agreeable flavor. equal quantities of milk and barley gruel make a very nourishing drink; the milk, however, should not be added to the gruel until needed, as in a warm atmosphere it undergoes quite rapid change, and is likely to ferment. a little lemon juice, with sugar to sweeten to taste, is sometimes preferred as seasoning for barley gruel. egg gruel.--heat a cup of milk to boiling, and stir into it one well-beaten egg mixed with one fourth cup of cold milk. stir constantly for a few minutes till thickened, but do not allow it to boil again. season with a little salt, or if preferred and allowed, a little loaf sugar. egg gruel no. .--boil the yolks of three eggs until dry and mealy, mash perfectly smooth, then add a cup of boiling milk. season with salt, and serve. farina gruel.--moisten two table spoonfuls of farina with a very little cold milk, and stir it into a cupful of boiling water. boil until it thickens, add a cupful of new milk, turn into a double boiler, and cook again for twenty or thirty minutes. strain if necessary, season with salt or sugar, and serve. flour gruel.--rub one heaping tablespoonful of whole-wheat flour to a thin paste with three tablespoonfuls of cold milk, and stir it into a pint of boiling milk. cook for ten or twelve minutes. season with salt, strain if necessary, and while hot, stir in the beaten white of one egg. the egg may be omitted if preferred; or the yolk of the egg and a little sugar may be used instead, if the patient's condition will allow it. gluten gruel.--stir two and one half tablespoonfuls of the wheat gluten prepared by the sanitarium food co., battle creek, mich., into a pint of boiling milk; boil until thickened, when it is ready to serve. gluten gruel no. .--into a pint of boiling water stir three heaping tablespoonfuls of the prepared gluten. boil until thickened, and add a half cup of thin cream. gluten cream.--heat a pint of thin cream to boiling, and stir into it three tablespoonfuls of wheat gluten. when thickened, it is ready to serve. gluten meal gruel.--into a cup and a half of boiling water stir four tablespoonfuls of gluten meal (prepared by the sanitarium food co.), let it boil for a moment, add six tablespoonfuls of rather thin, sweet cream, and serve. graham gruel.--heat three cups of water in the inner dish of a double boiler, and when vigorously boiling stir into it carefully, a little at a time, so as not to check the boiling, one scant cup of graham flour which has been rubbed perfectly smooth in a cup of warm, not hot, water. stir until thickened, then place in the outer boiler and cook for an hour or longer. when done, strain if necessary, season with salt if desired, and a half cup of sweet cream. graham grits gruel.--cook three heaping tablespoonfuls of graham grits in a quart of boiling water, as directed in the chapter on grains, for three hours. turn through a soup strainer to remove any lumps, season with half a cup of cream, and salt if desired. well cooked graham grits may be made into gruel by thinning with water or milk, straining and seasoning as above. gruel of prepared flour.--knead a pint of flour with water into a ball, and tie firmly in a linen cloth; put it into a granite-ware basin or kettle, cover with boiling water, and boil slowly, replenishing with boiling water as needed, for twelve hours. put it before the fire to dry. afterward remove the cloth, and also a thick skin which will have formed over the ball. dry the interior again. when needed for use, rub a tablespoonful of the prepared flour smooth with three spoonfuls of cold milk, and stir it into a pint of boiling milk. cook from three to five minutes. season with salt if desired. indian meal gruel.--make a thin paste of one teaspoonful of flour, two tablespoonfuls of best cornmeal, and a little water. stir this into a quart of boiling water, or milk and water in equal proportions, as preferred. boil until the meal has set, stirring constantly; then turn into a double boiler and cook for an hour and half or two hours. season with salt, and strain. if too thick, thin with milk or cream. lemon oatmeal gruel.--the united states dispensary recommends the following method of preparing oatmeal gruel for fever patients; "rub one heaping tablespoonful of fine oatmeal smooth in a little cold water; stir this into three pints of boiling water. cook until the quantity is reduced to two pints; then strain, and let it cool and settle. when it is quite cold, pour the clear gruel from the sediment, add the juice of a lemon, and sugar to sweeten slightly. if desirable to serve it warm, reheat before adding the lemon juice." freshly cooked oatmeal may be thinned with boiling water, strained and seasoned in the same manner. milk oatmeal gruel.--take a pint of milk and one of water, and heat to boiling. stir in three heaping table spoonfuls of oatmeal, and cook in a double boiler for two or three hours. milk porridge.--take one pint of milk and the same quantity of water, and heat to boiling. stir in two heaping tablespoonfuls of cornmeal or graham grits, boil, stirring continuously, until the meal has set, then turn into a double boiler and cook for two hours or longer. season with salt, and a tablespoonful of sweet cream if allowed. oatmeal gruel.--into one quart of boiling water stir two heaping tablespoonfuls of fine oatmeal; let it boil until it thickens, stirring all the time; then turn into a double boiler and cook for three and a half or four hours. strain before serving. a little cream may also be added, unless contra-indicated by the patient's condition. oatmeal gruel no. .--pound one half cup of coarse oatmeal until it is mealy. the easiest way to do this is to tie the oatmeal in a coarse cloth and pound it with a wooden mallet. put it in a pint bowl, and fill the bowl with cold water. stir briskly for a few moments until the water is white, then allow the meal to settle. pour off the water, being careful to get none of the sediment. fill the bowl a second time with cold water, stir thoroughly, let settle, and pour off the water as before. do this the third time. boil the liquid one half hour, strain, and serve hot. if very thick, a little cream or milk may be added. oatmeal gruel no, .--add to one cup of well-cooked oatmeal while hot two cups of hot milk, or one cup of hot milk and one of hot water. beat all thoroughly together, add a little salt if desired, strain, and serve. peptonized gluten gruel.--prepare the gruel as directed for gluten gruel no. . strain if needed, cook to lukewarm, and turn it into a pitcher, which place in a dish containing hot water even in depth with the gruel in the pitcher; add the peptonizing fluid or powder, stir well, and let it stand in the hot water bath for ten minutes. the temperature must not be allowed to rise over °. put into a clean dish and serve at once, or place on ice till needed. other well-cooked gruels maybe peptonized in the same way. raisin gruel.--stone and quarter two dozen raisins and boil them twenty minutes in a small quantity of water. when the water has nearly boiled away, add two cups of new milk. when the milk is boiling, add one heaping tablespoonful of graham or whole-wheat flour which has been rubbed to a thin paste with a little cold milk. boil until thickened, stirring all the time; then turn into a double boiler and cook for twenty minutes or half an hour. season with salt and serve. rice water.--wash half a cup of rice very thoroughly in several waters. put it into a saucepan with three cups of cold water and boil for half an hour. strain off the rice water, season with salt if desired, and serve. preparations of milk. milk diet.--an almost exclusive milk diet is sometimes a great advantage in cases of sickness. it is usually necessary to begin the use of the milk in moderate quantities, gradually withdrawing the more solid food and increasing the quantity of milk. in the course of a week, all other food should be withdrawn, and the quantity of milk increased to three or four quarts a day. milk is easily digested, and hence may be taken at more frequent intervals than other food. _recipes._ albuminized milk.--shake together in a well-corked bottle or glass fruit can, a pint of fresh milk and the well-beaten whites of two eggs, until thoroughly mixed. serve at once. hot milk.--hot milk is an excellent food for many classes of invalids. the milk should be fresh, and should be heated in a double boiler until the top is wrinkled over the entire surface. junket, or milk curd.--heat a cup of fresh milk to °, add one teaspoonful of the essence of pepsin, and stir just enough to mix thoroughly. let it stand until firmly curded, and serve. koumiss.--dissolve one fourth of a two-cent cake of compressed yeast, and two teaspoonfuls of white sugar, in three tablespoonfuls of lukewarm water. pour this into a quart bottle and add sufficient fresh, sweet milk to nearly fill. shake well, and place in a room of the temperature of ° to ° f., and allow it to ferment about six hours. cork tightly and tie the cork in. put in a cool place, act above ° and let it remain a week, when it will be ready for use. in making koumiss be sure that the milk is pure, the bottle sound, and the yeast fresh. open the bottle with a champagne tap. if there is any curd or thickening resembling cheese, the fermentation has been prolonged beyond the proper point, and the koumiss should not be used. milk and lime water.--in cases where milk forms large curds, or sours in the stomach, lime water prepared in the following manner may be added to the milk before using:-- into a gallon jar of water, put a piece of lime the size of one's fist. cover the jar and let the lime settle over night. in the morning, draw the water off the top with a syphon, being careful not to move the jar so as to mix again the particles of lime with the water. two tablespoonfuls of the lime water is usually sufficient for a pint of milk. peptonized milk for infants.--one gill of cows' milk, fresh and unskimmed; one gill of pure water; two tablespoonfuls of rich, sweet cream; two hundred grains of milk sugar, one and one fourth grains of _extractum pancreatis_; four grains of sodium bicarbonate. put the above in a clean nursing bottle, and place the bottle in water so warm that the whole hand cannot be held in it longer for one minute without pain. keep the milk at this temperature for exactly twenty minutes. prepare fresh just before using. beef-tea, broths, etc. beef tea and meat broths are by no means so useful as foods for the sick as is generally supposed. the late dr. austin flint used to say of these foods, that "the valuation by most persons outside of the medical profession, and by many within it, of beef tea or its analogues, the various solutions, most of the extracts, and the expressed juice of meat, is a delusion and a snare which has led to the loss of many lives by starvation. "the quantity of nutritive material in these preparations is insignificant or nil, and it is vastly important that they should be reckoned as of little or no value, except as indirectly conducive to nutrition by acting as stimulants for the secretion of the digestive fluids, or as vehicles for the introduction of the nutritive substances. furthermore, it is to be considered that water and pressure not only fail to extract the alimentary principles of meat, but that the excrementitious principles, or the products of destructive assimilation, _are_ thereby extracted." vegetable broths prepared from grains and legumes possess a much higher nutritive value, while they lack the objectionable features of meat broths. _recipes._ beef extract.--take a pound of lean beef, cut it up into small dice, and put into a glass fruit jar. screw on the cover tightly, put the jar into a vessel filled with cold water to a depth sufficient to come to the top of contents of the jar, and set over a slow fire. as soon as the water boils, set where it will keep just boiling, but no more; and cook for an hour or an hour and a quarter. then strain, season, and serve. if preferred, a double boiler may be used for the preparation of the extract. beef juice.--cut a thick slice of round steak, trim off every particle of fat, and broil it over a clear fire just long enough to heat it throughout. next gash it in many places with a sharp knife, and with the aid of a beef-juice press or lemon squeezer, press out all the juice into a bowl set in hot water, salt but very slightly, remove all globules of fat, and serve. this may also be frozen and given the patient in small lumps, if so ordered. beef tea.--take a pound of fresh, lean, juicy beef of good flavor,--the top of the round and the back and middle of the rump are the best portions for the purpose,--from which all fat, bones, and sinews have been carefully removed; cut into pieces a quarter of an inch square, or grind in a sausage-cutter. add a quart of cold water, and put into a clean double boiler. place over the fire, and heat very slowly, carefully removing all scum as it rises. allow it to cook gently for two or three hours, or until the water has been reduced one half. strain, and put away to cool. before using, remove all fat from the surface, and season. in reheating, a good way is to place a quantity in a cup, and set the cup into hot water until the tea is sufficiently hot. this prevents waste, and if the patient is not ready for the tea, it can be easily kept hot. beef tea and eggs.--beat the yolk of an egg thoroughly in a teacup and fill the cup with boiling beef tea, stirring all the while. season with a little salt if desired. beef broth and oatmeal.--rub two tablespoonfuls of oatmeal smooth in an equal quantity of cold water, and stir into a quart of boiling beef broth. cook in a double broiler for two hours, strain, and season with salt and a little cream if allowed. or, thin well-cooked oatmeal mush with beef-tea; strain, reheat, season, and serve. bottled beef tea.--cut two pounds of round steak into small dice, rejecting all skin and fat. put it into a glass fruit jar with one cup of cold water. cover the can sufficiently tight to prevent any water from boiling in, and place it on a wisp of straw or a muffin ring in a kettle of cold water. heat very gradually, and keep it just below the boiling point for two or more hours; or, place the can in a deep dish of hot water, and cook in a moderate oven for three hours. allow the meat to cook thus four or five hours, or until it appears white, by which time it will have discharged all its juice. turn the liquor off, strain through a piece of muslin or cheese cloth laid in a colander, and cool; then if any fat has been left, it will harden on the top, and can be removed. when needed for use, reheat, season, and serve. chicken broth.--take a well dressed, plump spring chicken, cut it into half-inch pieces, cracking well all the bones; add cold water,--a quart to the pound of meat and bones,--and cook the same as beef-tea. allow the broth to cool before using, and carefully skim off all particles of fat before reheating. if allowed, a tablespoonful of steamed rice may be added to the broth, or a well-beaten egg may be stirred in while hot just before serving. heat until the whole becomes thickened, but do not boil. if preferred, the broth may be prepared by using only the white portion of the chicken in connection with lean beef. this is liked better by some to whom the strong flavor of the chicken is not pleasant. or, prepare equal quantity of rich milk, season with salt, reheat, and serve. the broth may be flavored with celery if allowed. mutton broth.--cut a pound of perfectly fresh, lean mutton or lamb--the scrags of neck are best--into small dice. add a quart of cold water, and simmer gently for two or three hours. strain, and when cold skim off all fat. reheat when needed for use. if preferred, a tablespoonful of rice which has been soaked for an hour in a little warm water, or a tablespoonful of cooked barley, may be simmered in the broth for a half hour before serving. season with salt as desired. vegetable broth.--put a cupful of well washed white beans into a quart of cold water in a double boiler, and cook slowly until but a cupful of the liquor remains. strain off the broth, add salt, and serve hot. if preferred, a few grains of powdered thyme may be added as flavoring. vegetable broth no. .--pick over and wash a cup of dried scotch peas, and put to cook in a quart of cold water, cook slowly in a double boiler or in a kettle placed on the range where they will just simmer, until but a cupful of liquid remains. strain off the broth, add salt and one third of a cupful of the liquor, without pulp, from well-stewed tomatoes. serve hot. mixed vegetable broths.--broths may be prepared as directed from both black and white beaus, and combined in the proportion of one third of the former to two thirds of the latter; or a broth of lentils may be used instead of the black bean. _recipes for panada._ broth panada.--use beef or chicken broth in place of water, and proceed the same as in egg panada, omitting the egg. chicken panada.--take a cupful of the white meat of chicken, pounded to a paste in a mortar, and half a cup of whole-wheat crust or zwieback crumbs. add sufficient chicken broth to make a thick gruel. season with salt, boil up for a few minutes, and serve hot. egg panada.--put two ounces of light, whole-wheat crusts into a pint of cold water in a granite-ware stewpan; simmer gently for three quarters of an hour, stirring occasionally. season with a spoonful of sweet cream and a little salt, then stir in the well-beaten yolk of an egg, and serve. milk panada.--heat a pint of milk to boiling, then allow it to cool. add two ounces of nice, light, whole-wheat crusts, and simmer for half an hour, stirring frequently. season with a little sugar, if allowed. granola may be used in place of the crusts, if preferred. raisin panada.--boil a half cup of raisins in a half pint of water. break a slice of zwieback into fragments in a bowl. add a well-beaten egg and a teaspoonful of sugar. pour in the raisins, water and all, and beat very thoroughly. grains for the sick. for invalids able to digest solid food, rice, cracked wheat, graham grits, oatmeal, barley, farina and other grains may be prepared and cooked as previously directed in the chapter on grains. the various cooked preparations of grains--granola, wheatena, avenola, wheat gluten and gluten meal--manufactured by the sanitarium food co., battle creek, mich., form excellent articles of diet for many invalids, when served with hot milk or cream, or prepared in the form of mush. several recipes for their use have already been given in preceding chapters; the following are a few additional ones:-- _recipes._ gluten mush.--heat together a cup of thin cream and three cups of water; when boiling, sift in lightly with the fingers, stirring continuously meanwhile, enough wheat gluten to make a mush of the desired consistency. boil up once and serve. a few blanched or roasted almonds may be stirred in just before serving, if desired. tomato gluten.--heat a pint of stewed tomato, which has been rubbed through a fine colander to remove the seeds, to boiling, add salt to season, and three tablespoonfuls of gluten meal. boil together for a moment until thickened, and serve hot. tomato gluten no. .--prepare the same as the preceding, using five tablespoonfuls of the gluten meal, and seasoning with two tablespoonfuls of rather thick, sweet cream. meats for the sick. all meats for the sick should be prepared in the very simplest way, served with the plainest possible dressing, and without the use of condiments other than salt. _recipes._ broiled steak.--take a half pound of round steak and a slice of tenderloin; wipe well with a clean, wet cloth. have a clear fire; place the meat in an open wire broiler or on a gridiron over the coals, and cook, turning as often as you can count ten, for four or five minutes, if the slices are about one inch thick; then with a lemon squeezer squeeze the juice from the round steak over the tenderloin, season with a little salt, and serve at once on a hot plate. chicken.--for an invalid, the breast of a tender chicken broiled quickly over hot coals is best. for directions for broiling chicken see page . chicken jelly.--dress a small chicken. disjoint, break or pound the bones, and cut the meat into half-inch pieces. remove every particle of fat possible. cover with cold water, heat very slowly, and simmer gently until the meat is in rags, and the liquid reduced about one half. strain off the liquor, cool, and remove all the fat. to make the broth more clear, add the shell and white of an egg, then reheat slowly, stirring all the time until hot. strain through a fine cloth laid inside of a colander. salt and a little lemon may be added as seasoning. pour into small cups, and cool. minced chicken.--stew the breast of a young chicken until tender; mince fine with a sharp knife. thicken the liquor in which it was stewed with a little flour, add salt and a little cream if allowed, then the minced chicken, and serve hot on zwieback, softened with cream as directed in the chapter on breakfast dishes. mutton chop.--select a chop containing a large tenderloin: cut thick, and broil for eight or ten minutes as directed for beef steak. season lightly with salt, and serve hot. minced steak.--mince some nice, juicy steak with a chopping knife, or in a sausage-cutter, rejecting as much of the fiber as possible; make into small cakes and broil the same as steak. salt lightly when done, and for dressing use a little beef juice prepared as directed on page . it may be thickened with a little flour as for gravy, if preferred. scraped steak.--take a small piece of nice, juicy steak, and with a blunt case-knife or tablespoon, scrape off all the pulp, being careful to get none of the fibers. press the pulp together in the form of patties, and broil quickly over glowing coals. salt lightly, and serve hot. it is better to be as rare as the patient can take it. instead of butter, turn a spoonful or two of thick, hot beef juice over the steak, if any dressing other than salt is required. eggs for the sick. _recipes._ floated egg.--separate the white from the yolk, and drop the yolk, taking great care not to break it, into boiling, salted water. cook until hard and mealy. in the meantime, beat the white of the egg until stiff and firm. when the yolk is cooked, remove it from the water with a skimmer. let the water cease to boil, then dip the beaten white in spoonfuls on the top of the scalding water, allowing it to remain for a second or two until coagulated, but not hardened. arrange the white in a hot egg saucer, and place the cooked yolk in the center, or serve on toast. this makes a very pretty, as well as appetising dish, if care is taken to keep the yolk intact. gluten meal custard.--beat together thoroughly, one pint of rich milk, one egg, and four tablespoonfuls of gluten meal. add a little salt if desired, and cook with the dish set in another containing boiling water, until the custard has set. or, turn the custard into cups, which place in a dripping pan partly filled with hot water, and cook in a moderate oven until the custard is set. gluten custard.--into a quart of boiling milk stir four tablespoonfuls of wheat gluten moistened with a little of the milk, which may be reserved for the purpose. allow it to cook until thickened. cool to lukewarm temperature, and add three well-beaten eggs, and a trifle of salt, if desired. turn into cups, and steam over a kettle of boiling water until the custard is set. steamed eggs.--break an egg into an egg saucer, sauce-dish, or patty pan, salt very slightly, and steam until the white has just set. in this way, it will retain its shape perfectly, and not be mixed with the few drops of water so annoying to invalids, and so hard to avoid in dishing a poached egg from water. soft custard.--boil some milk, then cool it to °, add three whipped eggs to each quart of milk, and keep at the temperature of ° for fifteen or twenty minutes. the object is to coagulate the eggs without producing the bad effect of exposure to a high temperature. raw eggs.--break a fresh egg into a glass, add a tablespoonful of sugar, and heat to a stiff froth; a little cold water may be added if liked. white of egg.--stir the white of an egg into a glass of cold water, or water as warm as it can be without coagulating the egg, and serve. white of egg and milk.--the white of an egg beaten to a stiff froth and stirred into a glass of milk, forms a nourishing food for persons of weak digestion. refreshing drinks and delicacies for the sick. in many fevers and acute diseases, but little food is required, and that of a character which merely appeases hunger and quenches thirst, without stimulation and without affording much nourishment. preparations from sago, tapioca, and other farinaceous substances are sometimes serviceable for this purpose. oranges, grapes, and other perfectly ripened and juicy fruits are also most excellent. they are nature's own delicacies, and serve both for food and drink. they should not, however, be kept in the sick room, but preserved in some cool place, and served when needed, as fresh and in as dainty a manner as possible. like all food provided for the sick, they should be arranged to please the eye as well as the palate. the capricious appetite of an invalid will often refuse luscious fruit from the hand of a nurse, which would have been gladly accepted had it been served on dainty china, with a clean napkin and silver. the juice of the various small fruits and berries forms a basis from which may be made many refreshing drinks especially acceptable to the dry, parched mouth of a sick person. fruit juices can be prepared with but little trouble. for directions see page . beverages from fruit juices are prepared by using a small quantity of the juice, and sufficient cold water to dilute it to the taste. if it is desirable to use such a drink for a sick person in some household where fruit juices have not been put up for the purpose, the juice may be obtained from a can of strawberries, raspberries, or other small fruit, by turning the whole into a coarse cloth and straining off the juice; or a tablespoonful of currant or other jelly may be dissolved in a tumbler of warm water, and allowed to cool. either will make a good substitute for the prepared fruit juice, though the flavor will be less delicate. the hot beverages and many of the cold ones given in the chapter on beverages will be found serviceable for the sick, as will also the following additional ones:-- _recipes._ acorn coffee.--select plump, round, sweet acorns. shell, and brown in an oven; then grind in a coffee-mill, and use as ordinary coffee. almond milk.--blanch a quarter of a pound of shelled almonds by pouring over them a quart of boiling water, and when the skins soften, rubbing them off with a coarse towel. pound the almonds in a mortar, a few at a time, adding four or five drops of milk occasionally, to prevent their oiling. about one tablespoonful of milk in all will be sufficient. when finely pounded, mix the almonds with a pint of milk, two tablespoonfuls of sugar, and a little piece of lemon rind. place the whole over the fire to simmer for a little time. strain, if preferred, and serve cold. apple beverage.--pare and slice very thin a juicy tart apple into a china bowl. cover with boiling water, put a saucer over the bowl, and allow the water to get cold. strain and drink. crab apples may be used in the same way. apple beverage no. .--bake two large, sour apples, and when tender, sprinkle a tablespoonful of sugar over them, and return to the oven until the sugar is slightly browned. break and mash the apples with a silver spoon, pour over them a pint of boiling water; cover and let stand until cold; then strain and serve. apple toast water.--break a slice of zwieback into small pieces, and mix with them two or three well-baked tart apples. pour over all a quart of boiling water, cover, and let stand until cold, stirring occasionally. when cold, strain, add sugar to sweeten if desired, and serve. baked milk.--put a quart of new milk in a stone jar, tie a white paper over it, and let it stand in a moderately heated oven eight or ten hours. it becomes of a creamy consistency. barley lemonade.--put a half cup of pearl barley into a quart of cold water, and simmer gently until the water has become mucilaginous and quite thick. this will take from an hour to an hour and a half. the barley will absorb most of the water, but the quantity given should make a teacupful of good, thick barley water. add to this two teaspoonfuls of lemon juice and a tablespoonful of sugar. let it get cold before serving. by returning the barley to the stewpan with another quart of cold water, and simmering for an hour or an hour and a half longer, a second cap of barley water may be obtained, almost as good as the first. barley and fruit drink.--prepare a barley water as above, and add to each cupful a tablespoonful or two of cranberry, grape, raspberry, or any tart fruit syrup. the pure juice sweetened will answer just as well; or a little fruit jelly may be dissolved and added. barley milk.--wash two tablespoonfuls of pearl barley in cold water until the water is clear. put it to cook in a double boiler, with a quart of milk, and boil till the milk is reduced to a pint. strain off the milk, and sweeten if desired. cranberry drink.--mash carefully selected, ripe cranberries thoroughly in an earthen dish, and pour boiling water over them. let the mixture stand until cold, strain off the water, and sweeten to taste. barberries prepared in the same manner make a nice drink. currantade.--mash thoroughly a pint of ripe, red currants, and one half the quantity of red raspberries; add sugar to sweeten and two quarts of cold water. stir, strain, cool on ice, and serve. crust coffee.--brown slices of graham bread in a slow oven until very ark in color. break in pieces and roll fine with a rolling pin. a quantity of this material may be prepared at one time and stored in glass fruit cans for use. when needed, pour a cupful of actively boiling water over a dessertspoonful of the prepared crumbs, let it steep for a few moments, then strain and serve. egg cream.--beat the white of an egg to a stiff froth, add one tablespoonful of white sugar, then beat again. next add the yolk, and beat; then a tablespoonful of milk, one of cold water, and one of any fruit juice desired. egg cream no. .--prepare as above, using two tablespoonfuls of water instead of one of water and one of milk, and a teaspoonful of lemon juice in place of other fruit juice. egg cream no. .--beat the yolk of a freshly laid egg with a tablespoonful of sugar until it is light and creamy; add to this, one half cup of hot milk and stir in lightly the stiffly beaten white of the egg. serve at once. egg lemonade.--beat the white of an egg to a stiff froth, then mix with it the juice of a small lemon, and one tablespoonful of sugar. add a half pint of cold water. or, beat together with an egg beater a tablespoonful of lemon juice, a teaspoonful of sugar, the white of an egg and a cup of cold water, until thoroughly mingled, then serve at once. flaxseed tea.--take an ounce of whole flaxseed, half an ounce of crushed licorice root, an ounce of refined sugar, and four tablespoonfuls of lemon juice. pour a quart of boiling water over them; keep near the fire for four hours, and then strain off the liquid. the flaxseed should not be crushed, as the mucilage is in the outer part of the kernel, and if braised, the boiling water will extract the oil of the seed, and render the decoction nauseous. make fresh daily. gum arabic water.--pour a pint of boiling water over an ounce of clean gum arabic. when dissolved, add the juice of one lemon and a teaspoonful of sugar, and strain. hot water.--put good, fresh water into a perfectly clean granite-ware kettle, already warmed; let it come to a boil very quickly, and use at once. do not leave it to simmer until it has become insipid through the loss of the air which it contains. hot lemonade.--put in a glass a thin slice of lemon and the juice of half a small lemon, being careful to remove all seeds; mix with it one dessertspoonful of white sugar, and fill the glass with boiling water. or, remove the peel of a lemon in very thin parings, turn one pint of boiling water over them, letting it stand for a few moments covered. remove the peel, add the juice of a lemon and one tablespoonful of sugar, and serve. irish moss lemonade.--soak one fourth of a cup of irish moss in cold water until it begins to soften; then work it free from sand and tiny shells likely to be on it, and thoroughly wash. put it in a granite-ware basin, and pour over it two cups of boiling water. leave on the back of the range where it will keep hot, but not boil, for half an hour; strain, add the juice of one lemon, and sugar to taste. drink hot or cold, as preferred. orangeade.--rub lightly two ounces of lump sugar on the rind of two nice, fresh oranges, to extract the flavor; put this sugar into a pitcher, to which add the juice expressed from the oranges, and that from one lemon. pour over all one pint of cold water, stir thoroughly, and serve. plain lemonade.--for one glass of lemonade squeeze the juice of half a small lemon into the glass; carefully remove all seeds and particles. add a dessertspoonful of sugar, and fill the glass with cold water. slippery elm tea.--pour boiling water over bits of slippery elm bark or slippery elm powder, cool, and strain, if desired, a little lemon juice and sugar may be added to flavor. toast water.--toast a pint of whole-wheat or graham bread crusts very brown, but do not burn. cover with a pint of cold water. let it stand an hour, strain, and use. sugar and a little cream may be added if allowed. tamarind water.--boil four ounces of tamarinds and the same of raisins slowly, in three quarts of water, for fifteen or twenty minutes, or until the water is reduced nearly one fourth; strain while hot into a bowl with a small slice of lemon peel in it. set away until cold before using. bread. for invalids who are able to partake of solid foods, the breakfast rolls, whole-wheat puffs, beaten biscuit, crisps, and other unfermented breads, directions for the preparation of which are given in the chapter on bread, will be found excellent. the various crackers, wafers, and invalid foods manufactured by the sanitarium food co., battle creek, mich., are also to be recommended. zwieback, prepared as directed on page , will be found serviceable and wholesome to be used with broths and gruels. it may be prepared so as to look especially tempting by cutting off the crust of the bread, and cutting the slice into fancy shapes with a cookie-cutter before toasting. in cases where their use is allowable, many of the various toasts given under the head of breakfast dishes will be relished. _recipes._ diabetic biscuit.--make a stiff dough of graham or entire-wheat flour and water. knead thoroughly, and let it stand three hours; then place on a sieve under a faucet, turn a stream of water over the dough, and wash out the starch, kneading and working with the hands so that all portions of the dough will be equally washed. when the starch has been all washed out, as will be indicated by the water running off clear, the dough will be a rubber-like, glutinous mass. it may then be cut into long strips, and these divided into equal-sized pieces or cubes. place the pieces on shallow baking pans in a rather hot oven, which, after a short time, should be allowed to cool to moderate heat, and bake for two hours, when they should be of a dark, rich brown color and light and crisp throughout. if tough, they need rebaking. if the oven is too hot, the pieces will puff up, becoming mere hollow shells; if not sufficiently hot, they will not rise properly. diabetic biscuit no. .--prepare a dough and wash out the starch as in the preceding. add coarse middlings so that the dough can be rolled into thin cakes, and bake. gluten meal gems.--beat together one half cup of ice water, one half cup of thick, sweet cream, and one egg; then add one cup and a tablespoonful of the gluten meal prepared by the sanitarium food co. turn into slightly heated gem irons, and bake in a moderately hot oven from one half to three fourths of an hour. jellies and other simple desserts for the sick. invalids whose digestion will allow of other than the plainest foods will find most of the desserts made with fruits and those with fruits and grains given in the chapter on desserts, excellent for their use. the following are a few additional recipes of a similar character:-- _recipes._ arrowroot jelly.--rub two heaping teaspoonfuls of arrowroot smooth in a very little cold water, and stir it into a cupful of boiling water, in which should be dissolved two teaspoonfuls of sugar. stir until clear, allowing it to boil all the time; lastly, add a teaspoonful of lemon juice. serve cold, with cream and sugar if allowed. arrowroot blancmange.--rub two and a half tablespoonfuls of best arrowroot smooth in half a cup of cold milk, and stir slowly into two and one half cups of boiling new milk. when it begins to thicken, add three fourths of a cup of sugar, and cook, stirring constantly for several minutes. turn into molds and cool. serve with fruit juice or fruit sauces. currant jelly.--soak an ounce of cox's gelatine in half a pint of cold water for fifteen minutes, then pour over it a teacupful of boiling water; strain, and add one pint at currant juice, one tablespoonful of sugar, and set on ice to cool. iceland moss jelly.--wash about four ounces of moss very clean in lukewarm water. boil slowly in a quart of cold water. when quite dissolved, strain it onto a tablespoonful of currant or raspberry jelly, stirring so as to blend the jelly perfectly with the moss. turn into a mold, and cool. iceland moss blancmange.--substitute milk for the water, and proceed as in the foregoing. flavor with lemon or vanilla. strain through a muslin cloth, turn into a mold, and let stand till firm and cold. orange whey.--add the juice of one sour orange to a pint of sweet milk. heat very slowly until the milk is curded, then strain and cool. white custard.--beat the whites of three eggs to a stiff froth, add a little salt if desired, and two tablespoonfuls of sugar. a bit of grated lemon rind may also be used for flavoring. add lastly a pint of new milk, little by little, beating thoroughly all the while. bake in cups set in a pan of hot water. when firm in the center, take out and set in a cool place. table topics. regimen is better than physic.--_voltaire._ many dishes have induced many diseases.--_seneca._ dr. lyman beecher tells the following story of his aunt, which well illustrates a popular notion that sick people should be fed with all sorts of dainties, no matter what the nature of the disease. when a boy eight or nine years of age, he was one day suffering in the throes of indigestion, as the result of having swallowed a large amount of indigestible mince pie. his kind-hearted aunt noticed the pale and distressed look on his face, and said to him, with genuine sympathy in her voice, "lyman, you look sick. you may go into the pantry and help yourself to a nice piece of fruit cake just warm from the oven." fix on that course of life which is the most excellent, and custom will render it the most delightful.--_pythagoras._ a mere indigestion can temporarily metamorphose the character. the eel stews of mohammed ii. kept the whole empire in a state of nervous excitement, and one of the meat-pies which king philip failed to digest caused the revolt of the netherlands.--_oswald._ few seem conscious that there is such a thing as physical morality. man's habitual words and acts imply that they are at liberty to treat their bodies as they please. the fact is, that all breaches of the laws of health are physical sins.--_herbert spencer._ practical right and good conduct are much more dependent on health of body than on health of mind.--_prof. schneider._ dr. abernathy's reply to the duke of york when consulted about his health was, "cut off the supplies and the enemy will soon leave the citadel." food for the aged and the very young. food for the aged one of the first requisites of food for the aged is that it shall be easy of digestion, since with advancing age and decreasing physical energy, digestion and assimilation may be taken with impunity at an earlier period of life, overtax the enfeebled organs and prove highly injurious. the fact that the vital machinery is worn and weakened with age has led to the popular notion that old people require a stimulating diet as a "support" for their declining forces. that this is an error is apparent from the fact that stimulation either by drink or food lessens instead of reinforces vital strength, thus defeating the very purpose desired. flesh food in quantities is a peculiarly unsuitable diet for the aged, not alone because it is stimulating, but because it produces a tendency to plethora, a condition which is especially inimical to the health of old persons. eminent authorities on diet also reason that the loss of the teeth at this period, whereby thorough mastication of flesh food is done with difficulty, even with the best artificial aids, should be considered a sign that nature intends such foods to be discarded by the old. a milk, grain, and fruit diet is undoubtedly the one best suited to the average person in old age. vegetables and legumes in well-prepared soups may also be used to advantage. directions for such soups, as also for cooking grains and grain products, will be found in the preceding pages. the following bills of fare, one for each season of the year, will perhaps serve to illustrate how a varied and appetizing regimen may be provided without the use of flesh foods:-- breakfast fresh fruits graham grits and cream prune toast graham puffs cream crisps strawberries caramel coffee or hot milk dinner vegetable broth with toasted rolls baked potato with pease gravy stewed asparagus cracked wheat and cream whole-wheat bread canned berries manioca with fruit caramel coffee or hot milk breakfast fresh fruits rolled oats and cream baked sweet apples macaroni with cream sauce whole-wheat puffs stewed peaches caramel coffee or hot milk dinner lentil soup baked potato with cream sauce escalloped tomato green corn pulp browned rice and cream fruit bread lemon apple sauce prune pie caramel coffee or hot milk breakfast fresh fruits blackberry mush and cream cream toast graham crusts blueberries caramel coffee or hot milk dinner green pea soup mashed potato macaroni with tomato sauce pearl barley and cream cream rolls blackberries stewed fruit pudding caramel coffee or hot milk breakfast fresh fruits rolled wheat and cream tomato toast corn bread graham gems stewed prunes caramel coffee or hot milk dinner vegetable oyster soup baked sweet potato mashed peas steamed rice with fig sauce graham bread stewed dried fruit apples caramel coffee or hot milk in the selection of a dietary for elderly persons, much must depend upon their physical condition, the daily amount of exercise to which they are accustomed, their habits in earlier life, and a variety of other circumstances. the quantity as well as quality of food for the aged should receive consideration. diminished bodily activity and the fact that growth has ceased, render a smaller amount of food necessary to supply needs; and a decrease in the amount taken, in proportion to the age and the activity of the subject, must be made or health will suffer. the system will become clogged, the blood filled with imperfectly elaborated material, and gout, rheumatism, apoplexy, or other diseased conditions will be the inevitable result. the digestion of heavy meals is a tax upon vital powers at any time of life, but particularly so as age advances; and for him who has passed his first half-century, over-feeding is fraught with great danger. cornaro, an italian of noble family, contemporary with titian in the sixteenth century, after reaching his eighty-third year wrote several essays upon diet and regimen for the aged, in one of which he says: "there are old lovers of feeding who say that it is necessary that they should eat and drink a great deal to keep up their natural heat, which is constantly diminishing as they advance in years; and that it is therefore their duty to eat heartily and of such things as please their palate, be they hot, cold, or temperate, and that if they were to lead a sober life, it would be a short one. to this i answer; our kind mother nature, in order that old men may live to still greater age, has contrived matters so that they may be able to subsist on little, as i do; for large quantities of food cannot be digested by old and feeble stomachs." cornaro lived to be one hundred years old, doubtless owing largely to his simple, frugal habits. diet for the young. a very large share of the mortality among young children results from dietetic errors which proper knowledge and care on the part of those who have them in charge might commonly avoid. from infancy to the age of twelve or eighteen months, milk is the natural and proper food. milk contains all the food elements except starch, which cannot be digested by very young children, owing to the insufficient formation of digestive elements of the salivary secretion during the first few months. if the child is deprived of the milk provided by nature, the best artificial food is cow's milk; it, however, requires very careful selection and intelligent preparation. the animal from which the milk comes, should be perfectly healthy and well cared for. the quality of her food should also receive attention, as there is little doubt that disease is often communicated to infants by milk from cows improperly fed and cared for. an eminent medical authority offers the following important points on this subject:-- "the cow selected for providing the food for an infant should be between the ages of four and ten years, of mild disposition, and one which has been giving milk from four to eight weeks. she should be fed on good, clean grain, and hay free from must. roots, if any are fed, should be of good quality, and she should have plenty of good clean water from a living spring or well. her pasture should be timothy grass or native grass free from weeds; clover alone is bad. she should be cleaned and cared for like a carriage horse, and milked twice a day by the same person and at the same time. some cows are unfit by nature for feeding infants." milk from the same animal should be used if possible. changing from one cow's milk to another, or the use of such milk as is usually supplied by city milkmen, often occasions serious results. the extraction of the heat from the milk immediately after milking and before it is used or carried far, especially in hot weather, is essential. while the milk itself should be clean and pure, it should also be perfectly fresh and without any trace of decomposition. to insure all these requisites, besides great care in its selection, it must be sterilized, and if not intended for immediate use, bottled and kept in a cool place until needed. it is not safe to feed young children upon unsterilized milk that has stood a few hours. even fresh milk from the cleanest cows, unless drawn into bottles and sealed at once, contains many germs. these little organisms, the cause of fermentation and decomposition, multiply very rapidly in milk, and as they increase, dangers from the use of the milk increase. there is no doubt that cholera infantum and other digestive disturbances common among young children would be greatly lessened by the use of properly sterilized milk. directions for sterilizing milk, and additional suggestions respecting points to be considered in its selection, are to be found in the chapter on milk, etc. cow's milk differs from human milk in that it contains nearly three times as much casein, but only two thirds as much fat and three fourths as much sugar. cow's milk is usually slightly acid, while human milk is alkaline. the casein of cow's milk forms large, hard curds, while that of breast milk forms fine, soft curds. these facts make it important that some modification be made in cow's milk to render it acceptable to the feeble stomach of an infant. cases are rare where it is safe to feed a child under nine months of age on pure, undiluted cow's milk. a common method of preparing cow's milk so as to make it suitable for infant feeding, is to dilute it with pure water, using at first only one third or one fourth milk, the proportion of milk being gradually increased as the child's stomach becomes accustomed to the food and able to bear it, until at the age of four months the child should be taking equal parts of milk and water. when sterilized milk is to be thus diluted, the water should be first boiled or added before sterilizing. a small amount of fine white sugar, or what is better, milk sugar, should be added to the diluted milk. barley water, and thin, well-boiled, and carefully strained oatmeal gruel thoroughly blended with the milk are also used for this purpose. a food which approximates more nearly the constituents of mother's milk may be prepared as follows:-- artificial human milk no. .--blend one fourth pint of fresh, sweet cream and three fourths of a pint of warm water. add one half ounce of milk sugar and from two to ten ounces of milk, according to the age of the infant and its digestive capacity. artificial human milk no. .--meigs's formula: take two tablespoonfuls of cream of medium quality, one tablespoonful of milk, two of lime water, and three of water to which sugar of milk has been added in the proportion of seventeen and three fourths drams to the pint. this saccharine solution must be prepared fresh every day or two and kept in a cool place. a child may be allowed from half a pint to three pints of this mixture, according to age. artificial human milk no. .--prepare a barley water by adding one pint boiling water to a pint of best pearl barley. allow it to cool, and strain. mix together one third of a pint of this barley water, two thirds of a pint of fresh, pure milk, and a teaspoonful of milk sugar.--_medical news._ peptonized milk, a formula for the preparation of which may be found on page , is also valuable as food for infants, especially for those of weak digestion. mucilaginous food excellent in gastro-enteritis.--wheat, one tablespoonful; oatmeal, one half tablespoonful; barley, one half tablespoonful; water, one quart. boil to one pint, strain, and sweeten.--_dietetic gazette._ prepared foods for infants.--of prepared infant foods we can recommend that manufactured by the sanitarium food co., battle creek, mich., as thoroughly reliable. there are hundreds of prepared infant foods in the market, but most of them are practically worthless in point of food value, being often largely composed of starch, a substance which the immature digestive organs of a young child are incapable of digesting. hundreds of infants are yearly starved to death upon such foods. all artificial foods require longer time for digestion than the food supplied by nature; and when making use of such, great care should be taken to avoid too frequent feeding. it is absolutely essential for the perfect health of an infant as well as of grown people, that the digestive organs shall enjoy a due interval of rest between the digestion of one meal and the taking of another. as a rule, a new-born infant may be safely fed, when using human milk, not oftener than once in every three or four hours. when fed upon artificial food, once in five or six hours is often enough for feeding. the intervals between meals in either case should be gradually prolonged as the child grows older. quantity of food for infants.--dr. j.h. kellogg gives the following rules and suggestions for the feeding of infants:-- "during the first week of a child's life, the weight of the food given should be / of the weight of the infant at birth. the daily additional amount of food required for a child amounts to about one fourth of a dram, or about one ounce at the end of each month. a child gains in weight from two thirds of an ounce to one ounce per day during the first five months of its life, and an average of one half as much daily during the balance of the first year. "from a series of tables which have been prepared, as the result of experiments carefully conducted in large lying-in establishments, we have devised this rule:-- "to find the amount of food required by a child at each feeding during the first year of life, divide the weight of the child at birth by and add to this amount / of the gain which the child has made since birth. take, for example, a child which weighs - / lbs--at birth, or ounces. dividing by we have . oz. estimating the weight according to the rule above given, the child at the end of nine months will have gained oz. dividing this by and multiplying by , we have . oz. adding to this our previous result, . , we have . oz, as the amount of food required at each feeding at the end of nine months by a child which weighed - / lbs. at birth. to save mothers the trouble of making these calculations, we have prepared the following table, which will be found to hold good for the average child weighing - / lbs. at birth. this is rather more than the ordinary child weighs, but we have purposely chosen a large child for illustration, as it is better that the child should have a slight excess of food than too little. age of child. | w.| m. | m.| m.| m.| m.| m.| m amount of each feeding in ounces...| | ½- | | | | | ½ | number of feedings.................| | | | | | | | amount of food daily, in ounces....| | - | | | | | ½| interval between feedings, in hours| | ½ | | | | | ½ | ½ "in the above table the first column represents quantities for the first week, the second for the end of the second month, the third for the end of the third month, etc. it need not be mentioned that the change in quantity should be even more gradual than represented in the table. "attention should also be called to the fact that the time mentioned as the interval for feeding at different ages, does not apply to the whole twenty-four hours. even during the first week, the child is expected to skip two feedings during the night, making the interval four hours instead of two. by the end of the second month, the interval between the feedings at night becomes six hours, and at the end of the ninth month, six and one half hours. "from personal observation we judge that in many cases children will do equally well if allowed a longer interval between feedings at night. the plan of feeding five times daily instead of six, may be begun at as early an age as six months in many instances." manner of feeding artificial foods.--all artificial foods are best fed with a teaspoon, as by this method liability to over-feeding and danger from unclean utensils are likely to be avoided. if a nursing-bottle is used, it should be of clear flint glass so that the slightest foulness may be easily detected, and one simple in construction, which can be completely taken apart for cleaning. those furnished with conical black rubber caps are the best. each time after using, such a bottle should have the cap removed, and both bottle and cap should be thoroughly cleansed, first with cold water, and then with warm water in which soda has been dissolved in the proportion of a teaspoonful to a pint of water. they should then be kept immersed in weak soda solution until again needed, when both bottle and cap should be thoroughly rinsed in clean boiled water before they are used. neglect to observe these precautions is one of the frequent causes of stomach disturbances in young children. it is well to keep two bottles for feeding, using them alternately. diet for older children.--no solid food or table-feeding of any kind should be given to a child until it has the larger share of its first, or milk teeth. even then it must not be supposed that because a child has acquired its teeth, it may partake of all kinds of food with impunity. it is quite customary for mothers to permit their little ones to sit at the family table and be treated to bits of everything upon the bill of fare, apparently looking upon them as miniature grown people, with digestive ability equal to persons of mature growth, but simply lacking in, stomach capacity to dispose of as much as older members of the family. the digestive apparatus of a child differs so greatly from that of an adult in its anatomical structure and in the character and amount of the digestive fluids, that it is by no means proper to allow a child to eat all kinds of wholesome foods which a healthy adult stomach can consume with impunity, to say nothing of the rich, highly seasoned viands, sweetmeats, and epicurean dishes which seldom fail to form some part of the bill of fare. it is true that many children are endowed with so much constitutional vigor that they do live and seemingly thrive, notwithstanding dietetic errors; but the integrity of the digestive organs is liable to be so greatly impaired by continued ill-treatment that sooner or later in life disease results. till the age of three years, sterilized milk, whole-wheat bread in its various forms, such of the grains as contain a large share of gluten, prepared in a variety of palatable ways, milk and fruit toasts, and the easily digested fruits, both raw and cooked, form the best dietary. strained vegetable soups may be occasionally added for variety. for from three to six years the same simple regimen, with easily digested and simply prepared vegetables, macaroni, and legumes prepared without skins, will be all-sufficient. if desserts are desirable, let them be simple in character and easily digestible. tea, coffee, hot bread and biscuit, fried foods of all kinds, salted meats, preserves, rich puddings, cake, and pastries should be wholly discarded from the children's bill of fare. it is especially important that a dietary for children should contain an abundance of nitrogenous material. it is needed not only for repairs, but must be on deposit for the purpose of food. milk, whole-wheat bread, oatmeal, barley, and preparations of wheat, contain this element in abundance, and should for this reason be given great prominence in the children's dietary. flesh foods are in no way necessary for children, since the food elements of which they are composed can be supplied from other and better sources, and many prominent medical authorities unite in the opinion that such foods are decidedly deleterious, and should not be used at all by children under eight or ten years of age. experiments made by dr. camman, of new york, upon the dietary of nearly two hundred young children in an orphan's home, offer conclusive evidence that the death rate among children from gastro-intestinal troubles is greatly lessened by the exclusion of meat from their dietary. dr. clouston, of edinburgh, an eminent medical authority, states that in his experience, those children who show the greatest tendencies to instability of the brain, insanity, and immoral habits are, as a rule, those who use animal food in excess; and that he has seen a change of diet to milk and farinaceous food produce a marked change in their nervous irritability. scores of other authorities corroborate. dr. clouston's observation, and assert that children fed largely on flesh foods have capricious appetites, suffer more commonly from indigestion in its various forms, possess an unstable nervous system, and have less resisting power in general. candy and similar sweets generally given to children as a matter of course, may be excluded from their dietary with positive benefit in every way. it is true, as is often stated in favor of the use of these articles, that sugar is a food element needed by children; but the amount required for the purpose of growth and repair is comparatively small, and is supplied in great abundance in bread, grains, fruits, and other common articles of food. if an additional quantity is taken, it is not utilized by the system, and serves only to derange digestion, impair appetite, and indirectly undermine the health. children are not likely to crave candy and other sweets unless a taste for such articles has been developed by indulgence in them; and their use, since they are seldom taken at mealtime, helps greatly to foster that most pernicious habit of childhood--eating between meals. no food, except at their regular mealtimes, should be the universal rule for children from babyhood up; and although during their earliest years they require food at somewhat shorter intervals than adults, their meal hours should be arranged for the same time each day, and no piecing permitted. parents who follow the too common practice of giving their little ones a cracker or fruit between meals are simply placing them under training for dyspepsia, sooner or later. uninterrupted digestion proceeds smoothly and harmoniously in a healthy stomach; but interruptions in the shape of food sent down at all times and when the stomach is already at work, are justly resented, and such disturbances, if long continued, are punished by suffering. the appetite of a child is quite as susceptible of education, in both a right and wrong direction, as are its mental or moral faculties; and parents in whose hands this education mainly rests should give the subject careful consideration, since upon it the future health and usefulness of their children not a little devolve. we should all be rulers of our appetites instead of subject to them; but whether this be so or not, depends greatly upon early dietetic training. many a loving mother, by thoughtless indulgence of her child, in season and out of season, in dainties and tidbits that simply serve to gratify the palate, is fostering a "love of appetite" which may ruin her child in years to come. there are inherited appetites and tendencies, it is true; but even these may be largely overcome by careful early training in right ways of eating and drinking. it is possible to teach very young children to use such food as is best for them, and to refrain from the eating of things harmful; and it should be one of the first concerns of every mother to start her children on the road to manhood and womanhood, well trained in correct dietetic habits. table topics. "the wanton taste no flesh nor fowl can choose, for which the grape or melon it would lose, though all th' inhabitants of earth and air be listed in the glutton's bill of fare." --_cowley._ jean jacques rousseau holds that intemperate habits are mostly acquired in early boyhood, when blind deference to social precedents is apt to overcome our natural antipathies, and that those who have passed that period in safety, have generally escaped the danger of temptation. the same holds good of other dietetic abuses. if a child's natural aversion to vice has never been wilfully perverted, the time will come when his welfare may be intrusted to the safe-keeping of his protective instincts. you need not fear that he will swerve from the path of health when his simple habits, sanctioned by nature and inclination, have acquired the additional strength of long practice. when the age of blind deference is past, vice is generally too unattractive to be very dangerous.--_oswald._ that a child inherits certain likes and dislikes in the matter of food cannot be questioned, and does not in the least forbid the training of the child's taste toward that which is healthful and upbuilding; it merely adds an element to be considered in the training.--_sel._ prevention is better than cure. it is worth a life effort to lift a man from degradation. to prevent his fall is better.--_gough._ a cynical french writer of the last century intending a satire upon the principles of vegetarianism adopted by phillippe hecquet, puts into the mouth of one of the characters in his book what, in the grossly voluptuous life of that country and time, the author no doubt imagined to be the greatest absurdities conceivable in reference to diet, but which, in the light of present civilization are but the merest hygienic truths. a doctor had been called to a gouty and fever-stricken patient. "pray what is your ordinary diet?" asked the physician. "my usual food," replied the patient, "is broth and juicy meat." "broth and juicy meat!" cried the doctor, alarmed. "i do not wonder to find you sick; such dishes are poisoned pleasures and snares that luxury spreads for mankind, so as to ruin them the more effectually.... how old are you, pray?" "i am in my sixty-ninth year," replied the patient. "exactly," ... said the physician; "if you had drunk nothing else than pure water all your life, and had been satisfied with simple nourishment,--such as boiled apples for example,--you would not now be tormented with the gout, and all your limbs would perform their functions with ease." dr. horace bushnell says: "the child is taken when his training begins in a state of naturalness as respects all the bodily tastes and tempers, and the endeavour should be to keep him in that key, to let no stimulation of excess or delicacy disturb the simplicity of nature, and no sensual pleasure in the name of food become a want or expectation of his appetite. any artificial appetite begun is the beginning of distemper, disease, and a general disturbance of natural proportion. nine tenths of the intemperate drinking begins, not in grief and destitution, as we so often hear, but in vicious feeding." always let the food be simply for nourishment--never more, never less. never should food be taken for its own sake, but for the sake of promoting bodily and mental activity. still less should the peculiarities of food, its taste or delicacy ever become an object in themselves, but only a means to make it good, pure, wholesome nourishment; else in both cases the food destroys health.--_froebel._ since what need mortals, save twain things alone, crushed grain (heaven's gift), and steaming water-draught? food nigh at hand, and nature's aliment-- of which no glut contents us. pampered taste hunts out device of other eatables. --_euripides._ fragments & left-over foods economy, one of the cardinal principles of success in the details of housekeeping, as in all other occupations in life, consists not alone in making advantageous use of fresh material, but in carefully preserving and utilizing the "left-over" fragments and bits of food which accrue in every household. few cooks can make such perfect calculation respecting the desires and needs of their families as to provide just enough and no more, and the improvident waste of the surplus thus prepared, is in many homes fully equal to one half the first cost of the meal. scarcely anything need ever be wasted--certainly nothing which was at first well cooked. there are ways of utilizing almost every kind of cooked food so that it will be quite as appetizing and nutritious as when first prepared. all left-over foods, as grains, vegetables, or others of a moist character, should be removed to clean dishes before putting away. unless this precaution is observed, the thin smears and tiny bits about the edges of the dish, which become sour or moldy much sooner than the larger mass, are apt to spoil the whole. they should also be set on ice or be kept in a cool, dry place until needed. left-over foods of any kind, to be suitable again for use, must be well preserved. sour or moldy fragments are not fit for food. uses of stale bread.--if properly made from wholesome and nutritious material and well preserved, there are few other foods that can be combined into more varied and palatable dishes than left-over bread. to insure the perfect preservation of the fragments, the loaf itself should receive good care. perfectly sweet, light, well-baked bread has not the same propensity to mold as a poorer loaf; but the best of bread is likely to become musty if its surroundings are not entirely wholesome. the receptacle used for keeping the loaves should be frequently washed, scalded, and well dried. crumbs and fragments should be kept in a separate receptacle and as thoroughly cared for. it is well in cutting bread not to slice more than will be needed, and to use one loaf before beginning on another. bread grows stale much faster after being cut. whole or half slices of bread which have become too dry to be palatable may be utilized for making zwieback, directions for the use and preparation of which are given on page . broken pieces of bread not suitable for zwieback, crusts, and trimmings of the loaf make excellent _croutons_, a most palatable accompaniment for soups, gruels, hot milk, etc. to prepare the _croutons_ cut the fragments as nearly uniform in size as possible,--half-inch cubes are convenient,--and place them on tins in a warming oven to dry. let them become crisply dry, and lightly browned, but not scorched. they are preferable to crackers for use in soups, and require so little work to prepare, and are so economical withal, that one who has once tried them will be likely to keep a supply on hand. the crumbs and still smaller fragments may be utilized for thickening soups and for various dressings and puddings, recipes for many of which are given in preceding chapters. if crumbs and small bits of bread accumulate more rapidly than they can be used, they may be carefully dried, not browned, in a warming oven, after which put them in a mortar and pound them, or spread them upon an old bread board, fold in a clean cloth and roll them with a rolling pin until fine. prepared thus, stored in glass fruit cans and put away in a dry place, they will keep almost indefinitely, and can be used when needed. for preparing escalloped vegetables of all kinds, these prepared crumbs are excellent; they give a fine, nutty flavor to the dish, which fresh crumbs do not possess. left-over grains.--left-over grains, if well kept, may be reheated in a double boiler without the addition of water, so as to be quite as palatable as when freshly cooked. small quantities of left-over grains can be utilized for preparing various kinds of desserts, where the ingredients require previous cooking. rice, barley, pearl wheat, and other whole grains can be satisfactorily used in soups in which a whole grain is required; oatmeal, rolled oats, corn meal, grits, etc., with the addition of a little milk and cream, may be made into delicious gruels; they may also be used advantageously in the preparation of vegetable soups, many of which are even improved by the addition of a few spoonfuls of well-kept cooked oatmeal or rolled oats. the left-over grains may also be utilized in a variety of breads, directions for the preparation of which are given in the chapter on bread. left-over vegetables.--left-over portions of most varieties of vegetables can be best utilized for soups as stated on page . cold mashed potato may be made into potato cakes as directed on page of the chapter on vegetables, where will also be found many other recipes, suited to the use of these left-over foods. left-over meats.--most cook books offer numerous recipes for croquettes, hashes, and fried dishes prepared from remnants of meat and fish, which, although they serve the purpose of using up the fragments, are not truly economical, because they are generally far from wholesome. most fragments of this character are more digestible served cold as a relish, or utilized for soups and stews, than compounded into fancy dishes requiring to be fried and highly seasoned or served with rich sauces. left-over milk.--small quantities of unsterilized milk or cream left over should always be carefully scalded, then cooled at once to a temperature of ,° and put in a cool place, in order to keep it sweet and fresh until the next meal. table topics. "care preserves what industry gains. he who attends to his business diligently, but _not_ carefully, throws away with one hand what he gathers with the other."--_colton._ "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 great grandmothers and the science of modern chemists,--it means much tasting and no wasting.--_ruskin._ a penny saved is two pence clear a pin a day's a groat a year. --_franklin._ 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.--_smiles._ never sacrifice the more precious things--time, health, temper, strength--in attempting to save the less precious--money. --_sel._ learn by how little life may be sustained and how much nature requires. the gifts of cerea and water are sufficient nourishment for all peoples.--_pharsalia._ the art of dining human nature is so susceptible to externals, while good digestion is so dependent upon interior conditions, that all the accessories of pleasant surroundings--neatness, cheeriness, and good breeding--should be brought into requisition for the daily gathering of the family at mealtime. the dining room should be one of the airiest, choicest rooms in the house, with a pleasant outlook, and, if possible, with east windows, that the morning sun may gladden the breakfast hour with its cheering rays. let plants, flowers, birds, and pictures have a place in its appointments, that the association with things bright and beautiful may help to set the keynote of our own lives in cheerful accord. a dark, gloomy, ill-ventilated room brings depression of spirits, and will make the most elaborate meal unsatisfactory; while the plainest meal may seem almost a feast when served amid attractive surroundings. neatness is an important essential; any home, however humble, may possess cleanliness and order, and without these, all charms of wealth and art are of little account. a thorough airing each morning and opening of the windows a few minutes after each meal to remove the odor of food, are important items in the care of the dining room. the furnishing may be simple and inexpensive,--beauty in a home is not dependent upon expense,--but let it be substantial, tasteful, harmonious in color and soft in tone, nothing gaudy or showy. use no heavy draperies, and have no excess of ornament and bric-a-brac to catch dust and germs. a hard-finished wood floor is far superior to a carpet in point of healthfulness, and quite as economical and easy to keep clean. the general furnishing of the room, besides the dining table and chairs, should include a sideboard, upon which may be arranged the plate and glassware, with drawers for cutlery and table linen; also a side-table for extra dishes needed during the service of a meal. an open fireplace, when it can be afforded, aids in ventilation as well as increases the cheerful aspect of the room. a moveable china closet with glass encasements for keeping the daintier china, glass, or silver ware not in common use is often a desirable article of furniture in small homes; or a shallow closet may be built in the wall of the dining-room for this purpose. a good size for such a closet is twelve inches deep and three feet wide. four shelves, with one or more drawers below, in which may be kept the best table napery, afford ample space in general. the appearance of the whole may be made very pleasing by using doors of glass, and filling in the back and sides of the shelves with velvet paper in dark-brown, dull-red, or any shade suitable for background, harmonizing with the general furnishing of the room. the shelves should be of the same material and have the same finish as the woodwork of the room. the upper side may be covered with felt if desired; and such artistic taste may be displayed in the arrangement of the china as to make the closet ornamental as well as convenient. table-talk.--a sullen, silent meal is a direct promoter of dyspepsia. "laugh and grow fat" is an ancient adage embodying good hygienic doctrine. it has long been well understood that food digests better when seasoned with agreeable conversation, and it is important that unpleasant topics should be avoided. mealtime should not be made the occasion to discuss troubles, trials, and misfortunes, which rouse only gloomy thoughts, impair digestion, and leave one at the close of the meal worried and wearied rather than refreshed and strengthened. let vexatious questions be banished from the family board. fill the time with bright, sparkling conversation, but do not talk business or discuss neighborhood gossip. do not let the food upon the table furnish the theme of conversation; neither praise nor apology are in good taste. parents who make their food thus an especial topic of conversation are instilling into their children's minds a notion that eating is the best part of life, whereas it is only a means to a higher end, and should be so considered. of all family gatherings the meals should be the most genial and pleasant, and with a little effort they may be made most profitable to all. it is said of dr. franklin that he derived his peculiarly practical turn of mind from his father's table talk. let themes of conversation be of general interest, in which all may take a part. if there are children, a pleasant custom for the breakfast hour is to have each in turn relate something new and instructive, that he or she has read or learned in the interval since the breakfast hour of the previous day. this stimulates thought and conversational power, while music, history, adventure, politics, and all the arts and sciences offer ample scope for securing interesting items. another excellent plan is the selection of a special topic for conversation for each meal or for the meals of a day or a week, a previous announcement of the topic being made, that all, even the youngest, may have time to prepare something to say of it. the benefits from such social intercourse around the board can hardly be over-estimated; and if thus the mealtime is prolonged, and too much appears to be taken out of the busy day, be sure it will add to their years in the end, by increasing health and happiness. table manners.--good breeding and true refinement are nowhere more apparent than in manners at table. these do not relate alone to the proper use of knife and fork, napkin and spoon, but to habits of punctuality, neatness, quietness, order, and that kind thoughtfulness and courteous attention which spring from the heart--"in honor preferring one another." the purpose of eating should not be merely the appeasement of hunger or the gratification of the palate, but the acquiring of strength for labor or study, that we may be better fitted for usefulness in the world. consequently, we should eat like responsible beings, and not like the lower orders of animals. good table manners cannot be put on for special occasions and laid aside like a garment. persons not wont to observe the rules of politeness in the every-day life of their own households can never deceive others into thinking them well bred on "company" occasions. ease and refinement of manners are only acquired by habitual practice, and parents should early accustom their children by both precept and example to observe the requirements of good behavior and politeness at table. elaborate details are not necessary. we subjoin a few of the more simple rules governing table etiquette:-- . eat slowly, never filling the mouth very full and avoiding all appearance of greediness. . masticate thoroughly, keeping the lips closed. eating and drinking should be noiseless. . never speak with the mouth full, nor interrupt another when talking. any remark worthy of utterance will keep. . do not express a choice for any particular portion or dish, unless requested to do so; and do not find fault with the food. if by chance anything unpleasant is found in it, do not call the attention of others to the fact by either remark or manner. . sit conveniently near the table, but not crowded up close against it; and keep the hands, when not in use to convey food to the mouth, in the lap, beneath the table, never resting upon the table, toying with knife, fork, or spoon. . do not tilt back your chair, or lean upon the table with the elbow, or drum with the fingers. . it is contrary to good breeding to shovel one's food into the mouth with a knife. everything which can be eaten with a fork should be taken with that utensil alone. if necessary, use the knife for dividing the food, and afterward the fork to convey it to the mouth. use a spoon for soups and juicy foods. . bread should be broken, not cut. in eating large fruits, like apples or pears, divide with a knife, and take in small portions, holding the knife by the handle rather than the blade. . soup is eaten from the side of the spoon, which is filled without noisily touching the plate. . seeds or stones to be rejected should be taken from the lips with a spoon, never with the fingers. the mouth should not go to the food, but the food to the mouth. . do not crumble food about your plate, nor in any avoidable way soil the table linen. . do not hang the napkin about the neck like a bib, but unfold and lay across the lap in such a manner that it will not slide to the floor. carefully wipe the mouth before speaking, and as often at other times as may keep the lips perfectly clean of food and drink. at the close of a meal, if at home, fold the napkin neatly and place it in the ring. if at a hotel or away from home, leave the napkin unfolded by your plate. . do not appear impatient to be served, and ordinarily at the home meals wait until all are served before commencing to eat. at a public table where waiters are provided, it is proper to begin eating as soon as the food is served. this is admissible because the wants of other guests are supposed to be similarly looked after. . never reach across a neighbor's plate for anything. if something beyond him is needed, ask to have it passed to you. . do not tilt your plate or scrape it for the last atom of food. . drink very sparingly, if at all, while eating, and then do not pour the liquid down the throat like water turned from a pitcher. . children should not be allowed to use their fingers to aid themselves in eating. if their hands are too small or too awkward to use a fork, a piece of bread or cracker may be held in the left hand to aid in pushing the food upon the fork or spoon. . to help one's self to butter or any other food from a common dish with one's own knife or spoon is a gross breach of table etiquette. . never use the handkerchief unnecessarily at the table, and do not cough or sneeze if avoidable. . it is not considered proper to pick the teeth at table. if this becomes absolutely necessary, a napkin should be held before the mouth. . when a meal or course is finished, lay the knife and fork side by side upon the plate. . except at a hotel or boarding house, it is not proper to leave the table before the rest of the family or guests, without asking the hostess to excuse you. . if a guest declines a dish, he need give no reason. "no, i thank you," is quite sufficient. the host or hostess should not insist upon guests' partaking of particular dishes, nor put anything upon their plates which they have declined. the table.--none will deny that the appearance of the table affects one's enjoyment of the food upon it. a well-appointed table with its cloth, though coarse in texture, perfectly clean and neatly laid, its glass and china bright and shining, and the silver showing by its glistening surface evidence of frequent polishings, gives far more comfort and enjoyment than one where little attention is given to neatness, order, or taste. in many families, effort is made to secure all these important accessories when guests have been invited; but for common use, anything is considered "good enough for just one's own folks." this ought not to be, and mothers who permit such a course, need not be surprised if their children exhibit a lack of self-respect and genuineness as well as awkwardness and neglect of manners. the table around which the family meals are taken, ought to be at all times the model of what it should be when surrounded by guests. as a writer has well said, "there is no silent educator in the household that has higher rank than the table. surrounded each day by the family who are eager for refreshment of body and spirit, its impressions sink deep; and its influences for good or ill form no mean part of the warp and woof of our lives. its fresh damask, bright silver, glass, and china, give beautiful lessons in neatness, order, and taste; its damask soiled, rumpled, and torn, its silver dingy, its glass cloudy, and china nicked, annoy and vex us at first, and then instill their lessons of carelessness and disorder. an attractive, well-ordered table is an incentive to good manners, and being a place where one is incited to linger, it tends to control the bad habits of fast eating; while, on the contrary, an uninviting, disorderly table gives license to bad manners, and encourages the haste which is proverbial among americans. the woman, then, who looks after her table in these particulars, is not doing trivial work, for it rests with her to give silently these good or bad lessons in manners and morals to her household as they surround the daily board." a well-appointed table requires very little time and labor. no pretense or ostentation is necessary; neatness and simplicity are far more pleasing. setting the table.--lay a piece of double-faced canton flannel underneath the tablecloth. even coarse napery will present a much better appearance with a sub-cover than if spread directly upon the table. it will likewise lessen noise in changing courses and the likelihood of injury to the table from hot dishes. spread the tablecloth evenly, without wrinkles, and so that the center fold shall be exactly in the middle, parallel with the sides of the table. mats, if used, should be placed exactly straight and with regularity. if meat is served, spread a large napkin with points toward the center of the table at the carver's place, to protect the tablecloth. place the plates upon the table, right side up, at even distances from each other and straight with the cloth and the edge of the table. lay the napkins directly in front or at the right of each plate. place the fork at the left, the knife on the right with the edge toward the plate, beyond this the soup spoon and two teaspoons, and at the front of these set the glass, cream glass, and individual butter plate if these are used. a center piece consisting of a vase of freshly cut flowers, a pot of ferns, a jar of small plants in bloom, a dish of well-polished red apples, peaches, or other seasonable fruit, will add a touch of beauty and attractiveness. if the serving is to be done from the table by members of the family, place large spoons near dishes to be served, also the proper number and kind of separate dishes for the purpose. if fruit is to be served, a finger bowl should be placed for each person. if the service is by course, the extra dishes, knives, forks, and spoons needed, also the finger bowls, water service, and cold foods in reserve for a renewed supply or for other courses, should be made ready and arranged upon the sideboard. the soup ladle should be placed in front of the lady of the house, who always serves the soup; and if meat is served, the carving knife and fork must, of course, be placed before the carver's place. the necessary dishes for each course should be brought on with the food, those for the first course being placed upon the table just a moment before dinner is announced. the arrangement of all dishes and foods upon the table should be uniform, regular, and tasteful, so as to give an orderly appearance to the whole. the "dishing up" and arranging of the food are matters of no small importance, as a dull appetite will often be sharpened at the sight of a daintily arranged dish, while the keenest one may have its edge dulled by the appearance of a shapeless mass piled up with no regard to looks. even the simplest food is capable of looking its best, and the greatest care should be taken to have all dishes served neatly and tastefully. the table should not be set for breakfast the night before nor kept so from one meal to another, unless carefully covered with a cloth thick enough to prevent the dust from accumulating upon the dishes. the plates and glasses should then be placed bottom-side up and turned just before mealtime. no food of any kind should ever be allowed to remain uncovered upon the table from one meal to another. the cloth for covering the table should be carefully shaken each time before using, and always used the same side up until washed. plates and individual meat dishes should be warmed, especially in winter; but the greatest care should be taken that no dish becomes hot, as that not only makes it troublesome to handle, but is ruinous to the dishes. the service of meals.--there are few invariable rules for either table-setting or service. we will offer a few suggestions upon this point, though doubtless other ways are equally good. a capital idea for the ordinary home meal, when no servant is kept, especially if in the family there are older children, is to make different members of the family responsible for the proper service of some dish or course. the fruit, which should be the first course at breakfast, may be prepared and placed upon fruit plates with the proper utensils for eating--napkins and finger bowls at each place before the meal is announced. if apples or bananas are served, a cracker should be placed upon each plate to be eaten in connection with the fruit. oranges and grapes are, however, to be preferred when obtainable; the former may be prepared as directed on page . the hot foods may be dished, and the dishes placed on a side table in a _bain marie_, the hot water in which should be as deep as the food within the dishes. the foods will thus be in readiness, and will keep much better than if placed upon the table at the beginning of the meal. when the fruit is eaten, some member of the family may remove the fruit plates, and bring the hot grains, toasts, and other foods, placing them, together with the necessary individual dishes, before those who have their serving in charge. one member may be selected to pass the bread, another to dish the sauce, etc.; and thus each child, whether boy or girl--even those quite young--may contribute to the service, and none be overburdened, while at the same time it will be a means of teaching a due regard for the comfort and enjoyment of others. if the meal is dinner, usually consisting of three courses, after the soup has been eaten, it may be the duty of some member of the family to remove the soup plates and place the vegetables, grains, and meats if any are to served, before those chosen to serve them. at the close of this course, another may remove the dishes and food, crumb the cloth, and place the dessert, with the proper dishes for serving, before the lady of the house or her oldest daughter, one of whom usually serves it. if a servant is employed, the following is an excellent plan of service: the soup plates or bowls should be placed hot upon the table, with the tureen of soup before the lady of the house, and the glasses filled before the dinner is announced. grace having been said, the servant removes the cover of the soup tureen, and standing at the left of the lady, takes up with her left hand a soup plate, which she changes to the palm of her right hand and holds at the edge of the soup tureen until the lady has filled it, then carries it, still holding it upon the palm of the hand, and places it before the head of the table. in the same manner all are served to soup. if bowls instead of plates are used, a small silver or lacquered tray may be used on which to carry the bowl. while the soup is being eaten, the servant goes to the kitchen and brings in the hot dishes and foods for the next course, and places them upon the side table. when the soup has been finished, beginning with the one who sits at the head of the table, the servant places before each person in turn a hot dinner plate, at the same time removing his soup plate to the sideboard or pantry. after changing all the plates, she removes the soup tureen, and if meat is to be served, places that before the carver with the individual plates, which, when he has placed a portion thereon, she serves to each in turn; then she takes the potato and other vegetables upon her tray, and serves them, going to the left of each person when passing them a dish, but placing individual dishes at the right; next she passes the bread, refills the glasses, taking each one separately to the sideboard, and then serves the grains. when every one has finished the course, she begins the clearing of the table by first removing all large dishes of food; after that the plates and all soiled dishes, mats, and all table furniture except the glasses, napkin rings, and center-pieces. lastly she removes all crumbs with a brush or napkin. when done, she places in front of each person a plate with a doily and finger bowl upon it, and then brings the dessert and dessert dishes, placing them before the lady of the house, and passes these for her as in the other courses. if the dessert is pudding, a spoon or fork should be placed on the plate at one side of the finger bowl. if the dessert is fruit, a fruit napkin may be used in place of the doily, the real purpose of which is to prevent the bowl from sliding about the plate in moving it. a fork and silver knife, or knife and spoon as the fruit may require, should be served with it. general suggestions for waiters.--in serving a dish from which people are expected to help themselves, always go to the left side. soup, food in individual dishes, clean plates, and finger bowls should be set down before people at their right hand. when removing soiled dishes after a course, always exchange them for clean ones, remembering that the only time when it is allowable to leave the table without plates is when it is being cleared for the dessert. in serving grains either dish them in small dishes before serving or pass clean saucers at the same time for each to help himself, and in all cases see that each person is served to cream, sugar, and a teaspoon, with grains. pass the bread two or three times during each meal, and keep careful watch that all are well supplied. pour hot milk and all beverages on the side table; fill only three fourths full, and serve the same as anything else in individual dishes, placing the glass at each person's right hand. waiters should be noiseless and prompt, and neatly attired in dress suitable to their occupation. suggestions concerning dinner parties.--much of the success of a dinner party depends upon the guests selected; and the first point for consideration by the lady who decides upon entertaining her friends thus, should be the congeniality of those whom she desires to invite, remembering that after the first greetings the guests see very little of their hostess, and consequently their enjoyment must largely depend upon each other. it is customary to issue invitations in the name of the host and hostess, from five to ten days in advance of the occasion. printed or written invitations may be used. the following is a proper form:-- _mr. and mrs. george brown_ _request the pleasure_ _of_ _mr. and mrs. henry clark's company_ _at dinner_ _december th, at four o'clock._ _ maple avenue._ if the dinner is given in especial honor to some stranger, a second card is inclosed on which is written:-- _to meet_ _mrs. harold brooks of philadelphia._ invitations to a dinner should be promptly accepted or declined, and if accepted, the engagement should on no account be lightly broken. unless one has a large establishment, and is very sure of good service, the bill of fare selected should not be an elaborate one, and the choice of dishes should be confined to those which one is used to preparing, and which in cost will not exceed one's means. it is the quality of the dinner which pleases, and not the multiplicity of dishes. small dinners for not less than six or more than ten guests are always the most pleasant, and for those of moderate means or those unaccustomed to dinner-giving are by far the most suitable. the arrangement and adornment of the table afford an opportunity for the display of much artistic taste and skill. an expensive outlay is by no means necessary, as highly pleasing effects may be produced by the addition of a few choice, well-arranged flowers or blossoming plants to a table already well laid with spotless linen, bright silver, and clean glass and china ware. a profusion of ornament should be avoided, large pieces of plate, and high, elaborate designs of flowers or fruit should not be used, as they obstruct the intercourse of the guests. a center piece of flowers, with a small bouquet tied with ribbon for each guest, is quite sufficient. low dishes filled with violets or pansies; a basket filled with oranges, mingled with orange leaves and blossoms; bowls of ferns and roses; a block of ice wreathed in ferns, with an outer circle of water lilies; dishes of vari-colored grapes resting amid the bright leaves of the foliage plant, are some of many pleasing designs which may be employed for the adornment of the dinner table. the amount of space occupied with decorations must depend upon the style of service employed. if no calculation need be made for placing the different dishes composing the dinner, a strip of colored plush or satin bordered with ivy, smilax, or some trailing vine, is quite frequently used for the decoration of a long table. a very pleasing custom consists in selecting some especial color for the decorations with which the table napery, dishes, and even the food to be served shall accord; as, for example, a "pink" dinner, with roses as the chief flower, strawberries, pink lemonade, and other pink attractions; or a "yellow" luncheon, served on napery etched with yellow, with vases of goldenrod for center pieces, and dainty bouquets of the same tied with yellow ribbon at each plate, while yellow tapers in golden candlesticks cast a mellow light over all, during the serving of a bill of fare which might include peaches and cream, oranges, pumpkin pie, and other yellow comestibles. the menu cards afford much opportunity for adding attractiveness to a company dinner. if one possesses artistic skill, a floral decoration or a tiny sketch, with an appropriate quotation, the guest's name, and date of the dinner, make of the cards very pleasing souvenirs. a proper quotation put after each dish is much in vogue as a means of promoting conversation. the quotations are best selected from one author. there are no absolute rules for the service of company dinners, much depending upon social conditions and established customs. two modes are in general use,--placing the dishes upon the table to be dished by the host and hostess, and placing all food upon the side table to be dished and served by a waiter. when the latter method is used, it is quite customary to place the plates of soup upon the table before dinner is announced. as many knives, forks, and spoons as will be needed for the courses may be placed beside each plate, or they may be brought in with the course, as preferred. clean plates are necessary for every course. the manner of serving is essentially like that already described. care should be taken to have the dining room at an agreeable temperature, neither too warm nor too cold. at large dinner parties, each gentleman, as he enters, receives a card upon which is written the name of the lady he is to take in to dinner, to whom the hostess at once presents him. when dinner is announced, the host leads the way with the oldest or most distinguished lady or the one to whom the dinner is given, while the hostess follows last, with the most honored gentleman. the host places the lady whom he escorts on his right. if the number is small, the host indicates the places the guests should occupy as they enter the room; if the party is large, the menu card at each plate bears the name of the guest for whom it is designed. the lady escorted by the host should be the first one served. soup is always taken and tasted, whether liked or not; after the first course, it is proper to accept or refuse a dish, as preferred. no well-bred hostess ever apologizes for the food upon her table or urges anything upon her guests when once declined. no orders should be given to servants during the meal; everything that will contribute to the proper serving of the dinner should be arranged beforehand, and all necessary instructions given. at the close of the dinner, the hostess gives the sign for retiring. table topics. a meal--what is it? just enough of food to renovate and well refresh the frame, so that with spirits lightened, and with strength renewed, we turn with willingness to work again. --_sel._ do not bring disagreeable things to the table in your conversation any more than you would in your dishes.--_sel._ courtesy in the mistress of the house consists in feeding conversation; never in usurping it.--_mme. swetchine_ good humor and good health follow a good meal; and by a good meal we mean anything, however simple, well dressed in its way.--_smiles._ unquiet meals make ill digestion.--_shakespeare._ eat slowly and do not season your food with care.--_sel._ to rise from the table _able_ to eat a little more is a proverbially good rule for every one. there is nothing more idiotic than forcing down a few mouthfuls, because they happen to remain on one's plate after hunger is satisfied, and because they may be "wasted" if left. it is the most serious waste to overtax the stomach with even half an ounce more than it can take care of.--_sel._ i pray you, o excellent wife! cumber not yourself and me to get a curiously rich dinner for this man and woman who have just alighted at our gate.... these things, if they are desirous of them, they can get for a few shillings at any village inn; but rather let that stranger see, if he will, in your looks, accents, and behavior, your heart and earnestness, your thought and will, that which he cannot buy at any price in any city, and which he may travel miles and dine sparely and sleep hardly to behold.--_emerson._ after meal time to no other department of domestic work perhaps is so little thought given or so little science applied as to the routine work of clearing the table and washing the dishes after mealtime. any way to accomplish the object, seems to be the motto in very many households. but even for these prosaic tasks there is a best way, which, if employed, may make of an otherwise irksome service a really pleasurable one. clearing the table.--first of all, put back the chairs, and brush up the crumbs from the floor, then collect all untouched foods and store them away in clean dishes; next gather the silver, place it handles upward in pitchers or other deep dishes, and pour hot water over it. for gathering the silver a compartment tray in which knives, forks, and spoons may be placed separately is important. many of the scratches and marks on their silver ware, which housekeepers deplore, come from the careless handling together of forks, knives, and spoons. now in a deep basin upon a tray, collect all the refuse and partly eaten foods, carefully emptying cups, glasses, finger bowls, etc., and scraping all dishes which contained food as clean as possible; for no crumbs or particles of food should be introduced into the dishwater. pile the dishes as fast as cleaned upon a second tray in readiness for washing. it saves much liability of breakage in transferring from the dining room to the kitchen, if each kind of soiled dishes is packed by itself. wipe carefully, if not needing to be washed, and replenish all salts, granola cups, and sugar bowls before putting away. gather the soiled napkins for the laundry, and put those clean enough to be used again in their proper places. especial care must be taken, however, so to designate those reserved for future use that each shall receive the same again, as nothing is more disgusting to a sensitive person than to be tendered a napkin which has been used by some one else. some form of napkin holder should be considered an essential part of the table furnishing. if rings cannot be afforded, ordinary clothes pins, gilded and decorated with a bit of ribbon, make very pretty substitutes. brush the tablecloth, fold in its creases, also the sub-cover of canton flannel, and lay both away until again needed. _washing the dishes._--plenty of hot water and clean towels are the essential requisites for expeditious and thorough dish-washing. a few drops of crude ammonia added to the water will soften it and add to the luster of the silver and china. soap may be used or not according to circumstances; all greasy dishes require a good strong suds. there should also be provided two dish drainers or trays, unless there is a stationary sink with tray on which to drain the dishes. for washing glassware and fine china, _papier-maché_ tubs are preferable to anything else, as they are less liable to occasion breakage of the ware. if many dishes are to be washed, frequent changes of water will be necessary as the first becomes either cold or dirty. perfectly sweet, clean dishes are not evolved from dirty dishwater. the usual order given for the washing of dishes is, glasses, silver, fine china, cups, saucers, pitchers, plates and other dishes. this is, however, based upon the supposition that cups and saucers are used for beverages, and plates are soiled by the use of various greasy foods; but in families where tea and coffee and animal foods are dispensed with, and saucers are used for grains with cream dressing, the plates are often cleaner than the saucers and should be washed first. the general rule to be followed is always to wash the dishes least soiled first, and all of one kind together. the latter item is specially important, since much of the nicking of dishes and breaking of handles from cups, covers, and pitchers is the result of piling dishes promiscuously together while washing. it is quite as easy to finish washing one kind before beginning on another as to do it in any less safe and systematic way, and if wiped in the same order, it does away with the need of sorting when putting the dishes away. if for any reason the dishes must wait for a time before being washed, the best plan is to pack them carefully into large pans, cover with warm water, and let them soak. when ready to wash them, prepare hot suds and clear water for rinsing in additional pans. do not use too hot water, as a high temperature will break glass and "check" the enamel of ordinary ware. the law of expansion holds good with both china and glassware, and all glass and glazed wares should be dipped into hot water in such a manner that all its surfaces may receive the heat and expand together. all dishes used for milk should be first thoroughly rinsed in cold water before being washed in hot water or suds. be sure that the inside of all cups and pitchers is thoroughly clean. it is a good plan to have a mop made by fastening finger-lengths of coarse cotton twin to a suitable handle, for washing the inside of pitchers. in cleaning forks, spoons, or cups, which have been employed in beating or eating eggs, rinse them in cold water before putting them into hot suds, as hot water cooks the egg and causes it to adhere. common table salt is said to be excellent for removing the egg tarnish from silver. clean dover egg beaters by beating a dish of cold water, or by holding under a stream of cold water from the faucet, then carefully rinse and wipe perfectly dry. do not put the upper part of the beater into hot water, as it will remove the oil from the wheels so that they will not work easily. grain-boilers and mush-kettles should be allowed to cool, then filled with cold water and allowed to soak during the meal hour, when they can be easily cleaned. tin dishes should be washed with hot suds as soon as possible after using. [illustration: wire dishcloth] for cleaning; iron pots, use soft water and soap or washing-soda with a wire dishcloth or kettle scraper. if the food adheres to the sides, fill with cold water and soak. kettles and all dishes placed over a fire should be cleaned on the outside as well as the inside. to remove the soot, rub first with pieces of dry paper and afterward with damp paper; then wash with hot suds and a cloth. kettles and saucepans burned on the inside may he cleaned by putting a little cold water and ashes in them and allowing them to soak on the range until the water is warm. porcelain-lined and granite-ware utensils stained from food burning on, may be cleaned after soaking for a time in a solution of sal-soda, which may be prepared by pouring boiling water over the soda in the proportion of two pints of water to one pound of sal-soda, and stirring until dissolved. it may be prepared in quantity and stored in a stone jar until needed. wash wooden ware and bread boards with cold water and sand soap. in scraping dough from the bread board, always scrape with the grain of the wood and be careful not to roughen the surface. steel knives and forks with ivory or wooden handles should not be put into dishwater. hot water will expand the steel and cause the handles to crack. wash them thoroughly with the dishcloth, scour with bath brick, and wipe dry. all tin and iron dishes should be thoroughly dried before putting away, to prevent rusting. if draining is considered preferable to wiping dishes, a good plan, if one has not a patent dish drainer, is to fold an old tablecloth in several thicknesses and spread upon the table. wash the dishes carefully and rinse in hot water. place a cup or bowl bottom upward, lay a plate on each side, then one between and above them, with two more on the outside, and so on, not permitting them to touch more than necessary. dishcloths and towels.--no dishes or utensils can be well cared for without good, clean dishcloths and towels, and plenty of them. an excellent dishcloth may be either knit or crocheted in some solid stitch of coarse cotton yarn. ten or twelve inches square is a good size. several thicknesses of cheese-cloth basted together make good dishcloths, as do also pieces of old knitted garments and turkish toweling. if a dish mop is preferred, it may be made as follows: cut a groove an inch from the end of a stick about a foot in length and of suitable shape for a handle; cut a ball of coarse twine, into nine-inch lengths, and lay around the stick with the middle of the strands against the groove; wind a fine wire or cord around the twine to fasten it in the groove; then shake down the twine, so it will lie all one way like a mop, and fasten it to the handle by tying a second cord around it on the outside. towels for drying dishes should be of three different grades,--fine ones without lint for glass, silver, and fine china; coarser ones for the ordinary table ware, and still another quality for pans, kettles, and other kitchen ware. the right size is a yard in length and half as wide, with the ends hemmed. as to material, fine checked linen is usually employed for glass and silver towels, and crash for ordinary dishes, for iron and tinware towels which have become somewhat worn, or a coarse bag opened and hemmed, may be used. old, half-worn tablecloths may be cut into excellent dish towels. it is of the greatest importance that all dishcloths, mops, and towels be kept perfectly sweet and clean. greasy dishcloths and sour towels are neither neat nor wholesome and are a most fertile source of germs, often breeding disease and death. after each dish washing, the dishcloth, towels, and mops should be thoroughly washed in hot water with plenty of soap, well rinsed and hung up to dry either upon a line out of doors or a rack made for the purpose near the kitchen range. if care is always taken to clean the dishes as much as possible before washing and to change the suds as often as they become dirty, the towels will not be hard to keep clean and sweet-smelling. those used during the week should go into the wash as regularly as other household articles. dish towels are also much better for being ironed. it gives them a "surface" which facilitates the drying operation. the care of silver, glass, etc.--if silver is well washed in hot water containing a few drops of ammonia, and carefully dried with a fine, soft towel, it will keep bright for a long time without other cleaning. if special cleaning is necessary, try the following: place the silver in a pan of hot water, then with a soft cloth, soaped and sprinkled with powdered borax, scour the silver well; afterward rinse in clear cold water, and dry with a clean cloth. if a more thorough cleaning is needed, apply moistened spanish whiting with a silver brush and soft flannel, afterward polishing with dry whiting and chamois skin. frequent scouring should be avoided by careful washing, as too much rubbing wears out plated ware and dulls the best of silver. silver ware and plate which is not in ordinary use can be kept from tarnishing by varnishing with collodion, a solution of gun-cotton in ether. the articles should be carefully brushed in this colorless varnish with an elastic brush, taking care that the entire surface is covered. the film of collodion will protect the underlying metal from the action of the sulphurous vapors to which is due the blackening of silver. tinware which has become blackened may be made to look bright and shining again by rubbing with a damp cloth dipped in sal-soda. afterward wipe dry. sand soap or sapolio may be used for the same purpose. cut-glass ware which has become in any way blurred or tarnished can be restored by polishing it with a soft piece of newspaper. first rub well with a piece slightly moistened and afterward repeat the process with dry paper. rubbing with a soft brush dipped in fine, soft whiting is another method often employed for the same purpose. cut-glass water-bottles dim or stained on the inside are best cleaned by rinsing with dilute muriatic acid, then carefully rinsing several times in clear cold water to remove all trace of the acid, which is a poison. all fine china should be handled carefully in washing and drying. there will be less danger of breakage if the china is gradually heated by allowing it to stand in a pan of warm water before being put into hot water. the same is true of all table ware, and is of especial importance in cold weather. brass faucets and other brass or copper articles may be cleaned by rubbing with whiting wet with aqua ammonia. yellowed ivory handles may be restored to their original whiteness by rubbing with sandpaper and emery; mineral soap or pumice stone may be used for the same purpose. nice table cutlery packed away for a season may be kept from rusting by covering the metal portion with a thin coating of paraffine. rust may be removed from steel by scouring with emery and oil; but if there is much corrosion, some weak muriatic acid will be needed. this, however, will take some of the metal with the rust, and must be washed off quickly. trays and japanned goods should never have boiling water poured over them, as it will make the varnish crack and peel. if a tray is badly soiled, wet with a sponge moistened in warm water and soap, and rub with a dry cloth; if it looks smeary, dust on a little flour and rub again. marks and scratches may sometimes be removed by rubbing with a flannel cloth dipped in sweet oil. care of the table linen.--much of the attractiveness of the table depends upon the linen used; if this is not well cared for, the finest table ware cannot make up for the defect. stains upon table linen made by acids and vinegar may be removed by simply washing in clear water; berry stains are easily taken out by pouring boiling water over them; peach stains are best removed by soaking for some time in cold water and then washing with soap before allowing warm water to touch them. chlorine water or a solution of chloride of lime will remove fruit stains, and vegetable colors. coffee stains rubbed with a mixture of warm water and the yolk of egg, are said to disappear when the mixture is washed off with clean warm water. sour buttermilk well rubbed into the material, dried in, and afterward washed out in several waters, is said to be effectual in removing tea stains. all stains should be removed as soon as possible after being made, and always before putting the linen into the wash. in washing table linen, housekeepers should remember that hard rubbing is the worst wear which it can receive. if soaked over night, a gentle squeezing will usually be quite sufficient to remove all soil, or if a little borax (a handful to ten gallons of water) or household ammonia in the proportion of two tablespoonfuls to a pail of water be added, two or three hours' soaking will suffice. care should also be taken in hanging and fastening properly upon the line. fold the cloth over the line six or eight inches at least, and in such a manner as to keep the thread straight, and fasten with three or more clothes pins. table linen is often sadly frayed at the corners by being pinned so that all strain comes upon the corners, and if left to whip in the wind, is soon ruined. napkins in summer are much nicer if dried upon the grass. only the merest trifle of starch, if any, should be used for table linen. table linen should be taken from the line while still damp, folded evenly lengthwise with the selvage together, then folded lengthwise again, rolled tight, and wrapped in damp towels so that the outside will not become dry, and ironed the same day. the irons should be heavy and as hot as possible without danger of scorching, and the board should be well padded with several thicknesses of flannel. iron the linen in single folds, keeping a damp cloth over portions which will not be immediately reached. when the entire surface has been ironed, fold evenly lengthwise and with the selvage edges toward the ironer, again go over the entire upper side; then fold with the just completed portion inside, iron again, and so continue until the whole is ironed and folded. both napkins and tablecloths are ironed in this way. they should be thoroughly dried with the iron and well aired before being laid away, in order to bring out the patterns well and to give them the desirable glossy finish. colored table linen should be washed in tepid water containing a little powdered borax, which serves to set the color. very little, if any, soap should be used. rinse in tepid water containing a small quantity of boiled starch; dry in the shade, and iron while yet damp. table linen should be carefully darned at once when it begins to wear and become thin, and may thus be preserved for a long time. when new, it should be washed before being made up, and the threads raveled or drawn, so as to make the ends exactly straight. napkins should be washed before being cut apart. when not required for regular use, the linen should be folded loosely, and laid away without ironing in some place where it will not be subjected to pressure. when needed, it can be quickly dampened and ironed. the garbage.--what to do with the waste accumulating from preparation of foods is a question of no small importance. the too frequent disposition of such material is to dump it into a waste-barrel or garbage box near the back door, to await the rounds of the scavenger. unless more than ordinary precautions in regard to cleanliness are observed, such a proceeding is fraught with great danger. the bits of moist food, scraps of meat, vegetables, and other refuse, very quickly set up a fermentative process, which, under the sun's rays, soon breeds miasm and germs; especially is this true if the receptacle into which the garbage is thrown is not carefully cleaned after each emptying. a foul-smelling waste-barrel ought never to be permitted under any circumstances. the best plan is to burn all leavings and table refuse as fast as made, which may be done without smell or smoke by opening all the back drafts of the kitchen range, and placing them on the hot coals to dry and burn. some housekeepers keep in one end of the sink a wire dish drainer into which all fruit and vegetable parings are put. if wet, the water quickly drains from them, and they are ready to be put into the stove, where a very little fire soon reduces them to ashes. all waste products which cannot well be burned, may be buried at a distance from the house, but not too much in one spot, and the earth should be carefully covered over afterward. under no circumstances should it be scattered about on the surface of the ground near the back door, as heedless people are apt to do. if the table refuse must be saved and fed to animals, it should be carefully sorted, kept free from all dishwater, sour milk, etc., and used as promptly as possible. it is a good plan to have two tightly covered waste pails of heavy tin to be used on alternate days. when one is emptied, it may be thoroughly cleansed and left to purify in the air and sunshine while the other is in use. any receptacle for waste should be entirely emptied and thoroughly disinfected each day with boiling suds and an old broom. this is especially imperative if the refuse is to be used as food for cows, since the quality of the milk is more or less affected by that of the food. table topics. a woman cannot work at dressmaking, tailoring, or any other sedentary employment, ten hours a day, year in and out, without enfeebling her constitution, impairing her eyesight, and bringing on a complication of complaints; but she can sweep, cook, wash, and do the duties of a well-ordered house, with modern arrangements, and grow healthier every year. the times in new england when all women did housework a part of every day, were the times when all women were healthy.--_harriet beecher stowe._ the best ways are commonly the easiest ways and those that give most comfort to the household. _know how_ is a great labor-saving invention, on which there is no patent.--_sel._ who sweeps a room as for god's law makes that and th' action fine. --_george herbert._ a year's breakfasts & dinners what to get for the family meals is frequently a most perplexing problem, especially when one remembers the many important points that should enter into the arrangement of the daily bill of fare. a well-arranged menu should be composed of articles which supply the requisite amount of food elements for proper nutrition, palatably prepared. these should be adapted to the season and also to the family purse. there should be an agreeable and pleasing change from day to day, with never too great variety at one meal, and no incongruous association of foods that do not harmonize, upon the same bill of fare. the amount of time and strength available for the preparation of the meal must also receive consideration. the problem would be easier of solution could one select her menu wholly from fresh material each time; but in most households the odds and ends and "left-over" foods must be utilized, and if possible compounded into dishes that will not have the savor of yesterday's breakfast or dinner. the making of a bill of fare offers opportunity for thought and study under all circumstances; but it is often particularly difficult for the housewife long accustomed to the use of foods of a different character, to make up a menu of hygienic dishes properly adapted to all requirements. for such of our readers as need aid in this direction, we give in this chapter bills of fare for fifty-two weeks' breakfasts and dinners. not that we presume to have arranged a model dietary which every one can adopt,--individual preferences, resources, and various other conditions would preclude that,--but we have endeavored to prepare a list of menus suitable for use should circumstances admit, and which we trust may be found helpfully suggestive of good, hygienic living. we have given meats no place upon these bills of fare, as we wished particularly to illustrate how good, substantial menus of appetizing variety can be provided without their use; but such of our readers as desire this class of foods will have no difficulty in supplementing the bills we have arranged by adding such meats as accord with their tastes and purses, while our chapter on meats will give them all needed information as to their preparation. in arranging the bills of fare it has been presupposed that the housewife has provided herself with at least a moderate allowance of canned or dried vegetables and fruits during their season, for use throughout the year. effort has also been made to suggest an ample variety of seasonable and wholesome articles and to make provision for any probable left-over foods; and to illustrate how by planning and thinking beforehand the same material may be used to form the base of two different dishes for successive days, enough of which for both may often be cooked at the same time, thus economizing in time and fuel. no particular year has been taken, as we desired the menus to be adapted to all years, and as no dates could be given, we have taken even weeks, ending each with a sabbath menu, beginning with the first month of the year. a third meal, if desired, whether it be luncheon or supper, should, for health's sake, be so simple in character that we have not deemed it necessary to give bills of fare. breads, fruits, and grains, with milk, cream, and some simple relish, tastefully served, offer ample provision for a healthful and nourishing repast. no mention has been made of beverages upon the bills of fare. if any are used, hot milk or caramel coffee are to be preferred. cooked fruit, either fresh, dried, or canned, is desirable for every meal, but the kind--as also of the fresh fruit upon the breakfast bill--may be arranged according to individual preferences and resources. the use of cream, sugar, and other accessories should be suited to circumstances. it is intended that croutons be served with the soups, and in arranging the variety of breads, an effort has been made to provide one of harder texture for use with grains and other soft foods. the wafers mentioned are the whole-wheat and gluten wafers manufactured by the sanitarium food co., which by many families are considered more convenient for general use as a hard bread than the crisps, sticks, etc., which upon some of the menus are designed for the same purpose. less variety may be used, and changes made to suit the taste and circumstances of those providing and partaking of the meals; but whatever is subtracted should still leave upon the bill of fare the more nutritious articles, like grains, whole-wheat bread, and other foods rich in nerve and muscle forming elements. whether the housewife follows the bills of fare given with such modifications as are best suited to the needs of her household, or provides some of her own choosing, she will find it a great saving of vexation and trouble to make them out for several days or a week ahead, at one time, rather than from day to day or from meal to meal. she can then plan her work and her resources so as the more nearly to make "both ends meet," and can provide a more varied fare, while if changes are needed, they can be easily made by substituting one article for another, as circumstances demand. in the arrangement of her menus she will find it well to select first the grain and breads to be used, since being among the most nutritious of all foods, they may well form the chief and staple food, around which all other articles upon the bill of fare are grouped. if the grain chosen be rice, farina, or one largely composed of starch, the remainder of the menu should include some foods rich in nitrogenous elements, such as macaroni, whole-wheat or graham breads, the legumes, eggs, etc. if the choice of grain be one containing a high percentage of nitrogenous material, less of this element will be required in the accompanying foods. as an aid in determining the nutritive value of any given food substance, the following table, presenting the results of the chemical analysis of the more common articles used as food, which we have compiled from the most recent scientific authorities, will be found helpful:-- table showing the nutritive values of common food substances. ( )water. ( )albuminous elements. ( )starch. ( )grape sugar. ( )cane sugar. ( )free fat. ( )free acid. grains. food substances ( ) ( ) ( ) ( ) ( ) ( ) ( ) wheat, poland . . . x . x mich. white . . . x . x " diehle . . . x x x japanese . . . x . x rye, winter . . . x . x german . . . x x x barley . . . x . x so. russian . . . x x x oats . . . x . x corn, flint . . . x . x dent . . . x . x sweet . . . x . x rice . . . x . x millet . . . x . x buckwheat . . . x . x iceland moss . . . x . x flour. food substances ( ) ( ) ( ) ( ) ( ) ( ) ( ) graham . . . x . x wheat . . . x . x rye . . . x . x barley . . . x . x oat . . . x . x corn . . . x . x buckwheat . . . x . x bean . . . x . x pea . . . x . x banana . . . x . x arrowroot . x . x x x breads. food substances ( ) ( ) ( ) ( ) ( ) ( ) ( ) barley . . . . . x whole wheat . . . . . x white . . . . . x rye . . . . . x swedish speise . . . . . x brod zwieback, white . . . . . x rye . . . . . x macaroni . . . x . x manna . . . .[ ] x x fresh fruits. food substances ( ) ( ) ( ) ( ) ( ) ( ) ( ) apple . . x . x . apricot . . x . x . blackberry . . x . x . banana . . x x . x cherry . . x . x . cranberry . . x . x . currant . . x . x . grape . . x . x . gooseberry . . x . x . pear . . x . x . prune . . x . x . plum . . x . x . peach . . x . x . raspberry . . x . x . strawberry . . x . . . whortleberry . . x . x . dried fruits. food substances ( ) ( ) ( ) ( ) ( ) ( ) ( ) prune . . . . . x . pear . . . . . x . apple . . . . . x . cherry . . x . x . x raisin . . x . x . x fig . . x . x x x date . . x x . x x nuts. food substances ( ) ( ) ( ) ( ) ( ) ( ) ( ) chestnut . . . x x . x walnut . . . x x . x hazelnut . . . x x . x sweet almond . . . x x . x peanut . . . x x . x cocoanut . . . x x . x syrup . x x . . x x honey . . x . . x x vegetables. food substances ( ) ( ) ( ) ( ) ( ) ( ) ( ) carrot . . x x . x winter cabbage . . x . . x red cabbage . . x . . x white cabbage . . x . . x spinach . . x . . x celery . . x . . x head lettuce . . x x . x potato . . x x . x white turnip . . x x . x beet . . x x . x sugar beet . . x . . x parsnip . . x x . x sweet potato . . x x . x cucumber . . x . x x asparagas . . x . . x cauliflower . . x . . x melon . . x . . x squash . . x . . x onion . . x . . x pumpkin . . . . . x tomato . . x . . . peas, green, garden . . . x x . x small . . . x . x african . . . x . x green shelled . . . x . x beans, field . . . x . x french or kidney . . . x . x white . . . x . x lima . . . x . x string beans . . . . . x lentils . . . x . x german . . . x . x milk and butter. milk food substances ( ) ( ) ( ) ( ) sug. ( ) ( ) mother's milk . . x x . . x cows' " . . x x . . x cream . . x x . . x swedish butter . . x x . . x french " . x x x . . x cheese, stilton . . x x . . x skimmed milk . . x x . . x buttermilk . . x x . . x milk of cow . . x . x . x tree meats. food substances ( ) ( ) ( ) ( ) ( ) ( ) ( ) lean beef . . x x x . x lean mutton . . x x x . x veal . . x x x . x pork . . x x x . x poultry . . x x x . x white fish . . x x x . x salmon . . x x x . x entire egg . . x x x . x white of egg . . x x x x x yolk of egg . . x x x . x ( )pectose. ( )non-nitrog. substances. ( )salts. ( )cellulose. ( )propor. carbon to nitrogenous. ( )total nutritive value. grains. food substances ( ) ( ) ( ) ( ) ( ) ( ) wheat, poland x x . x . . mich. white x x . . . . " diehle x x . x . . japanese x x . . . . rye, winter x x . . . . german x x x x . . barley x x . . . . so. russian x x . x . . oats x x . . . . corn, flint x x . . . . dent x x . . . . sweet x x . . . . rice x x . . . . millet x x . . . . buckwheat x x . . . . iceland moss x x . . . . flour. food substances ( ) ( ) ( ) ( ) ( ) ( ) graham x x . . . . wheat x x . . . . rye x x . . . . barley x x . . . . oat x x . . . . corn x x . . . . buckwheat x x . . . . bean x x . . . . pea x x . . . . banana x x . . . . arrowroot x x x x . . breads. food substances ( ) ( ) ( ) ( ) ( ) ( ) barley x x . . . . whole wheat x x . . . . white x x . x . . rye x x . . . . swedish speise x x x . . . brod zwieback, white x x . . . . rye x x . . . . macaroni x x . x . . manna x . x . . . fresh fruits. food substances ( ) ( ) ( ) ( ) ( ) ( ) apple . x . . . . apricot . x . . . . blackberry . x . . . . banana x . . . . . cherry . x . . . . cranberry x x . . . . currant . x . . . . grape . x . . . . gooseberry . x . . . . pear . x . . . . prune . x . . . . plum . x . . . . peach . x . . . . raspberry . x . . . . strawberry . x . . . . whortleberry . x . . . . dried fruits. food substances ( ) ( ) ( ) ( ) ( ) ( ) prune . . . . . . pear . . . . . . apple . . . . . . cherry x . . . . . raisin x . . . . . fig x x . . . . date x x x x . . nuts. food substances ( ) ( ) ( ) ( ) ( ) ( ) chestnut x x . . . . walnut x x . . . . hazelnut x x . . . . sweet almond x x . . . . peanut x x . . . . cocoanut x x . . . . syrup x . . x . . honey x . . x . . vegetables. food substances ( ) ( ) ( ) ( ) ( ) ( ) carrot x . . . . . winter cabbage x . . . . . red cabbage x . . . . . white cabbage x . . . . . spinach x . . . . . celery x . . . . . head lettuce x . . . . . potato x . . . . . white turnip x . . . . . beet x . . . . . sugar beet x . . . . . parsnip x . . . . . sweet potato x . . . . . cucumber x . . . . . asparagas x . . . . . cauliflower x . . . . . melon x . . . . . squash x . . . . . onion x . . . . . pumpkin x x . . . . tomato x x . . . . peas, green, garden x x . . . . small x x . . . . african x x . . . . green shelled x x . . . . beans, field x x . . . . french or kidney x x . . . . white x x . . . . lima x x . . . . string beans x x . . . . lentils x x . . . . german x x . . . . milk and butter. food substances ( ) ( ) ( ) ( ) ( ) ( ) mother's milk x x . x x x cows' " x x . x . . cream x x . x . . swedish butter x x . x . . french " x x . x . . cheese, stilton x x . x . . skimmed milk x x . x . . buttermilk x x . x . . milk of cow x x . x . . tree meats. food substances ( ) ( ) ( ) ( ) ( ) ( ) lean beef x x . x . . lean mutton x x . x . . veal x x . x . . pork x x . x . . poultry x x . x . . white fish x x . x . . salmon x x . x . . entire egg x x . x . . white of egg x x . x x . yolk of egg x x . x . . [footnote : chiefly sugar and starch.] [footnote : mannite] bills of fare for every day in the year. in the following pages will be found a breakfast and dinner bill of fare for every day in the year, beginning with january . we would particularly recommend a trial of their use by the young and inexperienced matron just entering upon housekeeping, whose desire should be to begin right--provide simple and healthful as well as palatable food for her family. to many such we trust that our "year's breakfasts and dinners" may come like the grateful suggestions of a helpful friend. an explanation of the bills of fare has been given in the preceding pages, and need not be repeated here. first week first day breakfast fresh fruit rolled oats gravy toast corn puffs breakfast rolls stewed fruit dinner vegetable oyster soup baked potato with tomato cream sauce mashed peas baked squash rolled rye whole-wheat bread cream crisps stewed fruit pop corn pudding second day breakfast fresh fruit cerealine snowflake toast whole-wheat puffs toasted wafers baked sweet apples stewed fruit dinner swiss potato soup baked potato and pease gravy macaroni with kornlet stewed lima beans pearl barley corn cake cream crisps stewed fruit cracked wheat pudding third day breakfast fresh fruit rice with fig sauce cream toast breakfast rolls whole-wheat bread baked sweet apples stewed fruit dinner lima bean soup mashed potato scalloped vegetable oysters hominy graham puffs oatmeal bread toasted wafers stewed fruit simple custard pie fourth day breakfast fresh fruit rolled wheat dry toast with hot cream hominy gems toasted wafers baked sweet potatoes with tomato gravy celery stewed fruit dinner tomato cream soup boiled potatoes with cream sauce mashed peas baked chestnuts whole-wheat puffs graham bread rice stewed fruit stewed fruit pudding fifth day breakfast fresh fruit mixed mush browned sweet potato macaroni with cream sauce baked sweet apples graham bread corn puffs toasted wafers stewed fruit dinner cream pea soup mashed potatoes baked cabbage stewed corn pearl wheat zwieback current puffs graham bread stewed fruit apple tart sixth day breakfast fresh fruit graham grits toasted wafers celery toast raised biscuit whole-wheat puffs baked sweet apples stewed fruit dinner corn soup baked squash mashed beans rolled rye beaten biscuit graham bread stewed fruit apple meringue desert sabbath breakfast oranges oatmeal prune toast baked sour apples breakfast rolls fruit bread stewed fruit dinner tomato and macaroni soup canned green peas scalloped potato steamed rice whole-wheat bread plain buns zwieback stewed fruit fresh fruit and nuts second week. first day breakfast fresh fruit graham mush with dates cream toast toasted rolls fruit bread whole-wheat puffs stewed fruit dinner combination soup boiled potato with cream sauce pease cakes stewed celery cracked wheat whole-wheat bread sally lunn gems zwieback stewed fruit apple tapioca second day breakfast fresh fruit plum porridge strawberry toast whole-wheat bread graham crisps pop overs baked apples stewed fruit dinner celery soup no. . mashed squash mashed potato chopped turnip rolled wheat graham crisps rye gems stewed fruit cream rice pudding third day breakfast fresh fruit granola fruit mush corn cake toasted wafers graham puffs boiled macaroni stewed fruit dinner swiss potato soup baked sweet potato boiled beets, sliced succotash graham grits graham bread toasted rolls stewed fruit cornstarch meringue fourth day breakfast fresh fruit oatmeal snowflake toast toasted wafers currant puffs graham bread baked apples stewed fruit dinner oatmeal soup mashed sweet potato scalloped tomatoes farina graham fruit bread crusts zwieback stewed fruit apple pie fifth day breakfast fresh fruit graham apple mush gravy toast breakfast rolls graham fruit bread macaroni with kornlet stewed fruit dinner vegetable soup mashed potato cabbage salad mashed peas with tomato sauce pearl barley toasted wafers vienna bread whole-wheat puffs stewed fruit rice mold with fruit sauce sixth day breakfast fresh fruit orange rice blackberry toast currant puffs graham crisps baked apples stewed fruit dinner cream barley soup potato puffs baked beets stewed corn and tomatoes pearl wheat parker house rolls zwieback corn puffs stewed fruit prune pudding sabbath breakfast fresh fruit rolled oats grape toast toasted wafers fruit bread whole-wheat puffs cup custard stewed fruit dinner cream pea soup stewed potato canned okra and tomato browned rice beaten biscuits graham crackers fruit bread stewed fruit prune pie with granola crust third week. first day breakfast fresh fruit graham mush with raisins gravy toast toasted beaten biscuit whole-wheat puffs baked potato with celery sauce stewed fruit dinner baked bean soup steamed potatoes with pease gravy scalloped vegetable oysters mashed parsnip graham grits whole-wheat bread rye gems toasted wafers stewed fruit bread custard pudding second day breakfast fresh fruit rolled oats peach toast cottage cheese hoe cake graham wafers graham puffs stewed fruit dinner lentil and parsnip soup mashed potato celery hulled corn scalloped tomato macaroni with raisins raised corn bread cream crisps stewed fruit farina blancmange third day breakfast fresh fruit oatmeal porridge celery toast potato cakes cream rolls whole-wheat bread zwieback baked sweet apples stewed fruit dinner cream rice soup boiled potato with brown sauce stewed cabbage mashed split peas boiled wheat whole-wheat bread toasted rolls currant puffs stewed fruit corn meal pudding fourth day breakfast fresh fruit rolled rye apricot toast crusts toasted wafers corn puffs granola baked apples stewed fruit dinner cream pea soup mashed potato cabbage hash stewed vegetable oysters graham mush graham puffs buns toasted wafers stewed fruit cornstarch with raisins fifth day breakfast fresh fruit rice with fig sauce graham gruel lentil toast beaten biscuits graham gems zwieback baked potato with cream gravy stewed fruit dinner mixed potato soup macaroni with kornlet baked beans graham grits toasted beaten biscuit whole-wheat bread sally lunn gems stewed fruit fig pudding with orange sauce sixth day breakfast fresh fruit brewis blackberry toast toasted wafers whole-wheat puffs graham bread macaroni with tomato sauce stewed fruit dinner canned green pea soup boiled potato corn and tomato mashed lentils and beans farina graham crusts zwieback cream crisps stewed fruit rice and tapioca pudding sabbath breakfast fresh fruit granola fruit mush grape toast graham fruit bread beaten biscuit baked sour apples stewed fruit dinner canned corn soup creamed potatoes mashed peas cold boiled beets, sliced steamed rice graham bread beaten biscuit toasted wafers stewed fruit raised jelly cake fresh fruit fourth week first day breakfast fresh fruit cerealine flakes snowflake toast toasted beaten biscuit whole-wheat bread corn puffs steamed figs stewed fruit dinner pea and tomato soup baked potatoes with brown sauce cabbage salad parsnips with egg sauce cracked wheat whole-wheat bread rye gems sticks stewed fruit rice and stewed apple dessert second day breakfast fresh fruit oatmeal prune toast pop overs whole-wheat bread cream rolls baked apples stewed fruit dinner vegetable oyster soup boiled potato with lentil gravy turnips in juice celery with tomato cracked wheat toasted rolls raised biscuit oatmeal gems stewed fruit tapioca and fig pudding third day breakfast fresh fruit graham mush with dates gravy toast hoe cake graham sticks whole-wheat bread boiled macaroni baked chestnuts stewed fruit dinner celery soup no. mashed sweet potato chopped beets succotash graham grits toasted wafers graham bread currant puffs stewed fruit banana dessert fourth day breakfast fresh fruit rolled wheat apple toast graham puffs zwieback graham bread baked bananas stewed fruit dinner parsnip soup no. scalloped potatoes stewed lima beans macaroni with egg sauce farina graham crisps crescents whole-wheat puffs stewed fruit prune dessert fifth day breakfast fresh fruit cerealine cakes gravy toast bean gems graham crisps fruit bread baked apples stewed fruit dinner vegetable soup baked potato with tomato cream sauce stewed parsnip with celery mashed peas pearl wheat toasted wafers fruit bread graham gems stewed fruit lemon pie sixth day breakfast fresh fruit oatmeal porridge cream toast breakfast rolls whole-wheat bread corn puffs macaroni with raisins stewed fruit dinner cream pea soup stewed potato hulled corn chopped turnip rolls toasted wafers graham gems stewed fruit molded cracked wheat with fruit sauce sabbath breakfast fresh fruit rolled rye prune toast pulled bread fruit rolls toasted wafers citron apples stewed fruit dinner lentil soup macaroni with tomato sauce stewed corn steamed rice cream crisps whole-wheat bread stewed fruit caramel custards fruit and nuts fifth week first day breakfast fresh fruit plum porridge tomato toast whole-wheat puffs whole-wheat bread toasted rolls baked apples stewed fruit dinner canned okra and tomato soup baked sweet potatoes mashed cabbage pease cakes boiled wheat oatmeal crisps graham gems whole-wheat bread stewed fruit carrot pudding second day breakfast fresh fruit oatmeal porridge banana toast whole-wheat puffs zwieback rye bread browned sweet potato baked sour apples stewed fruit dinner bean and potato soup potatoes stewed with celery egg macaroni stewed carrots hominy rye bread sticks currant buns stewed fruit prune whip third day breakfast fresh fruit corn meal mush snowflake toast hominy gems sticks whole-wheat bread baked sweet apples stewed fruit dinner brown soup baked potato with cream sauce scalloped turnip mashed chestnuts lentil puree with lemon graham grits graham bread beaten biscuit rye gems stewed fruit cream rice pudding fourth day breakfast fresh fruit graham apple mush blackberry toast toasted wafers graham bread whole-wheat puffs stewed fruit dinner black bean soup mashed potato scalloped tomatoes stewed vegetable oysters pearl wheat sally lemon gems graham bread zwieback stewed fruit apple tart fifth day breakfast fresh fruit oatmeal vegetable oyster toast graham bread toasted wafers corn cake baked sweet potato stewed fruit dinner vegetable soup baked potato stewed beans kornlet chopped beets browned rice rye gems toasted wafers whole-wheat bread stewed fruit orange pudding sixth day breakfast fresh fruit boiled oats strawberry toast graham gems hoe cakes toasted wafers macaroni with kornlet stewed fruit dinner tomato and vermicelli soup browned potato cabbage salad baked squash mashed peas rice whole-wheat puffs toasted wafers graham bread stewed fruit baked corn meal pudding sabbath breakfast fresh fruit lemon rice dry toast with hot cream fruit bread beaten biscuit graham crackers baked sour apples stewed fruit dinner canned pea soup chopped sweet potatoes stewed lima beans celery boiled wheat beaten biscuit whole-wheat bread toasted wafers stewed fruit squash pie sixth week first day breakfast fresh fruit graham mush with dates poached eggs on toast corn cakes toasted beaten biscuit whole-wheat bread stewed fruit dinner bean and hominy soup potato rice turnips with cream sauce mashed parsnips baked barley whole-wheat bread cream graham rolls stewed fruit plain fruit pudding second day breakfast fresh fruit rice with fig sauce gravy toast toasted rolls whole-wheat puffs crescents baked sweet apples stewed fruit dinner swiss lentil soup baked potato boiled beets stewed cabbage mashed squash cracked wheat graham raised biscuit cream crisps stewed fruit farina blancmange with mock cream third day breakfast fresh fruit oatmeal dry toast with hot cream whole-wheat bread cream crisps graham puffs lemon apples macaroni with cream sauce stewed fruit dinner velvet soup mashed potato mashed peas vegetable hash graham grits graham bread sticks toasted wafers stewed fruit cracked wheat pudding fourth day breakfast fresh fruit corn meal mush gravy toast toasted wafers currant puffs baked sour apples stewed fruit dinner pea and tomato soup boiled potato with cream sauce browned parsnips baked turnip pearl wheat whole-wheat puffs graham bread toasted wafers stewed fruit almond cornstarch pudding fifth day breakfast fresh fruit corn meal porridge cream toast zwieback whole-wheat puffs toasted wafers macaroni with egg sauce stewed fruit dinner plain rice soup potato snowballs carrots with egg sauce mashed beans rolled wheat fruit loaf crusts toasted wafers stewed fruit apple tart sixth day breakfast fresh fruit rolled oats prune toast graham rolls fruit bread bean gems stewed fruit dinner vegetable broth baked potato scalloped vegetable oysters hulled corn pearl barley toasted wafers zwieback whole-wheat puffs stewed fruit floating islands oranges sabbath breakfast fresh fruit rolled wheat with raisins blackberry toast graham raised biscuit toasted wafers breakfast rolls stewed fruit baked sour apples dinner canned green corn soup stewed potato macaroni with tomato sauce rice buns toasted wafers beaten biscuit stewed fruit bread custard almonds seventh week first day breakfast fresh fruit cerealine flakes dry toast with hot cream whole-wheat puffs toasted rolls steamed figs stewed fruit dinner cream barley soup steamed potatoes with cream sauce baked parsnips scalloped beans browned rice toasted wafers whole wheat puffs graham crisps stewed fruit. cocoanut blancmange or fresh fruit second day breakfast fresh fruit rice with lentil gravy snowflake toast crusts toasted wafers corn puffs baked apples stewed fruit dinner combination soup baked potato mashed squash turnips in juice graham grits graham crisps whole-wheat bread zwieback stewed fruit orange float third day breakfast fresh fruit rolled wheat lentil toast granola toasted wafers graham puffs creamed potatoes celery stewed fruit dinner bean and tomato soup mashed potatoes scalloped vegetable oysters macaroni with tomato sauce cracked wheat corn bread whole-wheat puffs graham crackers stewed fruit apples or bananas fourth day breakfast fresh fruit corn meal mush apple toast rye bread pop overs toasted wafers roasted almonds stewed fruit dinner brown soup baked potatoes carrots with egg sauce mashed peas corn meal cubes with hot cream rye bread graham sticks stewed fruit farina fruit mold fifth day breakfast fresh fruit rolled oats dry toast with hot cream corn puffs toasted wafers rye bread steamed figs stewed fruit dinner cream pea soup boiled potato with brown sauce baked cabbage stewed corn rolled rye currant puffs toasted wafers graham bread stewed fruit date pudding with lemon sauce sixth day breakfast fresh fruit oatmeal porridge snowflake toast zwieback whole-wheat puffs crescents boiled macaroni baked apples stewed fruit dinner corn soup steamed potatoes with cream sauce stewed lima beans baked beets pearl wheat vienna bread graham crisps oatmeal gems stewed fruit apple manioca or fresh fruit sabbath breakfast fresh fruit oatmeal tomato toast currant buns toasted wafers citron apples stewed fruit dinner canned pea soup stewed potato succotash graham grits whole-wheat bread toasted wafers graham rolls with fruit jelly stewed fruit bananas eighth week first day breakfast fresh fruit plum porridge peach toast whole-wheat puffs whole-wheat bread granola toasted wafers stewed fruit dinner vegetable soup potato rice scalloped tomatoes mashed parsnips boiled wheat zwieback whole-wheat bread sally lunn gems stewed fruit oranges and nuts second day breakfast fresh fruit rice with fig sauce gravy toast hoe cake toasted wafers whole-wheat bread stewed fruit dinner lima bean soup boiled potatoes mashed turnips canned green peas pearl barley fruit loaf beaten biscuit farina blancmange with fruit sauce stewed fruit third day breakfast fresh fruit oatmeal banana toast corn puffs toasted beaten biscuit baked apples stewed fruit dinner lentil and parsnip soup scalloped potato chopped cabbage hulled corn graham apple mash graham puffs fruit bread toasted wafers stewed fruit grape apples fourth day breakfast fresh fruit brewis cream toast macaroni with cream sauce corn puffs graham bread toasted wafers stewed fruit dates dinner tomato and macaroni soup potato puffs stewed split peas sliced beets crusts graham bread fruit rolls molded cracked wheat with fruit juice stewed fruit bananas fifth day breakfast fresh fruit graham grits prune toast peas puree fruit rolls rye gems baked apples stewed fruit dinner potato soup with vermicelli boiled potato with brown sauce mashed squash baked beans pearl wheat graham bread toasted wafers granola gems stewed fruit apple tart sixth day breakfast fresh fruit wheat porridge gravy toast graham puffs hoe cake toasted wafers lemon apples stewed fruit dinner pea and tomato soup steamed potato stewed corn macaroni baked with granola graham grits whole-wheat bread bean gems toasted wafers stewed fruit orange custard sabbath breakfast fresh fruit orange rice strawberry toast beaten biscuit fruit bread roasted almonds stewed fruit dinner creamed corn soup creamed potatoes macaroni with tomato baked wheat beaten biscuit fruit bread toasted wafers stewed fruit cocoanut layer cake california grapes ninth week first day breakfast fresh fruit graham mush with dates gravy toast graham gems toasted beaten biscuit whole-wheat bread baked apples stewed fruit dinner brown soup mashed potato stewed lima beans baked beets graham grits graham gems whole-wheat bread graham crackers stewed fruit snowball custard or fresh fruit second day breakfast fresh fruit graham grits gruel, with croutons apple and prune toast whole-wheat puffs toasted wafers lemon apples stewed fruit dinner lima bean and tapioca soup beet hash stewed vegetable oysters mashed peas with tomato sauce rice with raisins raised biscuit cream crisps stewed fruit apple rose cream third day breakfast fresh fruit oatmeal tomato toast raised biscuits crusts toasted wafers baked apples stewed fruit dinner scalloped potatoes cabbage celery stewed tomato baked squash pearl wheat whole-wheat bread graham crackers whole-wheat puffs stewed fruit rice fruit pudding fourth day breakfast fresh fruit rolled wheat apple toast breakfast rolls whole-wheat bread steamed figs stewed fruit dinner black bean soup mashed potato scalloped potato baked parsnips rolled rye toasted rolls whole-wheat bread currant puffs stewed fruit baked apple loaf fifth day breakfast fresh fruit rolled oats snowflake toast whole-wheat puffs date bread toasted wafers granola stewed fruit dinner parsnip soup baked potato with cream sauce mashed lentils with beans boiled macaroni farina whole-wheat bread cream crisps stewed fruit apple and fig tapioca sixth day breakfast fresh fruit corn meal mush lentil toast cream crisps date bread graham puffs baked apples stewed fruit dinner macaroni soup stewed split peas scalloped turnip browned rice corn meal mush rolls whole-wheat bread toasted wafers stewed fruit farina custard or fresh fruit sabbath breakfast fresh fruit granola fruit mush prune toast graham fruit bread toasted rolls baked sour apples stewed fruit dinner tomato cream soup potato cakes stewed corn steamed rice beaten biscuits buns stewed fruit apple pie or fresh fruit tenth week first day breakfast fresh fruit cerealine flakes dry toast with hot cream toasted beaten biscuits corn cakes granola stewed fruit dinner potato soup scalloped beans macaroni baked with granola graham grits graham crisps pop overs whole-wheat bread stewed fruit stewed fruit pudding second day breakfast fresh fruit oatmeal strawberry toast french rolls toasted wafers baked apples stewed fruit dinner combination soup scalloped potato browned parsnips hulled corn graham apple mush rye bread zwieback whole-wheat puffs stewed fruit cocoanut cornstarch pudding third day breakfast fresh fruit graham grits gravy toast graham gems rye bread toasted wafers steamed figs stewed fruit dinner parsnip soup no. . boiled potatoes with tomato cream sauce mashed peas chopped cabbage pearl barley crusts corn dodgers graham crackers stewed fruit cream rice pudding fourth day breakfast fresh fruit rolled oats blackberry toast whole-wheat puffs toasted wafers baked apples stewed fruit dinner cream pea soup potato rice succotash stewed tomato cracked wheat with raisins rye bread sticks graham puffs stewed fruit bread pudding or fresh fruit fifth day breakfast fresh fruit rolled rye cream toast graham gems hoe cake toasted wafers baked potato with cream gravy roasted almonds stewed fruit dinner lentil soup steamed potato with brown sauce cabbage celery carrots with egg sauce macaroni with kornlet farina graham bread toasted wafers currant puffs stewed fruit baked apples with whipped cream sixth day breakfast fresh fruit rolled wheat with dates boiled macaroni graham biscuits breakfast rolls baked apples stewed fruit dinner carrot soup baked potatoes mashed turnips baked squash hominy graham bread toasted rolls whole-wheat puffs stewed fruit banana shortcake nuts sabbath breakfast fresh fruit boiled wheat grape toast fruit bread beaten biscuits citron apples stewed fruit dinner tomato and macaroni soup browned potatoes canned green peas steamed rice fruit bread toasted wafers beaten biscuit stewed fruit almond cream eleventh week first day breakfast fresh fruit browned rice gravy toast whole-wheat puffs toasted beaten biscuits macaroni with raisins steamed figs stewed fruit dinner pea and tomato soup scalloped potatoes mashed parsnips hulled corn mixed mush rye gems corn bread toasted wafers stewed fruit apple custard or fresh fruit second day breakfast fresh fruit corn meal mush apricot toast graham gems corn bread toasted wafers baked apples stewed fruit dinner plain rice soup mashed potato scalloped turnip stewed split peas farina fruit mush whole-wheat bread sally lunn gems zwieback stewed fruit rice and tapioca pudding third day breakfast fresh fruit parched farinose tomato toast whole-wheat bread toasted wafers pop overs browned corn meal mush baked apples stewed fruit dinner brown soup stewed potatoes chopped beets mashed lima beans pearl wheat pulled bread toasted wafers whole-wheat puffs stewed fruit bread and fruit custard fourth day breakfast fresh fruit oatmeal dry toast with hot cream whole-wheat puffs toasted wafers roasted almonds stewed fruit dinner oatmeal soup boiled potato cabbage and tomato mashed peas rice cream rolls whole-wheat bread stewed fruit tapioca lemon jelly fifth day breakfast fresh fruit corn meal gruel with croutons boiled macaroni graham gems rolls whole-wheat bread baked potato with gravy cottage cheese stewed fruit dinner baked bean soup mashed potato carrots with egg sauce scalloped tomato graham grits graham bread buns cream crisps stewed fruit dried apple pie or fresh fruit sixth day breakfast fresh fruit rolled rye graham bread breakfast rolls potato cakes peas puree baked apples stewed fruit dinner cream barley soup boiled potato with cream sauce succotash macaroni with tomato sauce rolled wheat with raisins graham puffs whole-wheat bread toasted wafers stewed fruit graham grits pudding sabbath breakfast fresh fruit rolled oats prune toast fruit rolls graham biscuit baked apples stewed fruit dinner lima bean soup stewed potato cold sliced beets kornlet steamed rice graham bread toasted wafers fruit rolls stewed fruit fresh fruit and nuts twelfth week first day breakfast fresh fruit cerealine flakes whole-wheat puffs toasted wafers baked potato with cream sauce steamed eggs stewed fruit dinner cream pea soup mashed potatoes scalloped tomatoes stewed cabbage pearl barley cream crisps graham bread stewed fruit farina blancmange with cocoanut sauce second day breakfast fresh fruit oatmeal apple and apricot toast cream rolls graham bread baked apples stewed fruit dinner pea and tomato soup potato rice creamed parsnips chopped turnip graham mush crusts graham bread cream rolls stewed fruit prune and tapioca pudding third day breakfast fresh fruit corn meal mush with fruit cream toast whole-wheat puffs toasted wafers parker house rolls baked apples stewed fruit dinner vegetable broth baked potato and brown sauce boiled beets corn and tomato graham grits mush rolls whole-wheat bread sally lunn gems stewed fruit cream rice pudding fourth day breakfast fresh fruit plum porridge prune toast toasted rolls whole-wheat bread citron apples stewed fruit dinner tomato and vermicelli soup beet hash mashed peas macaroni with kornlet orange rice whole-wheat bread toasted wafers currant puffs stewed fruit apple sago pudding fifth day breakfast fresh fruit browned rice gravy toast whole-wheat puffs toasted wafers stewed potatoes pease cakes with tomato sauce stewed fruit dinner black bean soup no. . mashed potato mashed parsnips stewed corn rolled rye corn bread toasted wafers whole-wheat puffs stewed fruit banana dessert sixth day breakfast fresh fruit rolled oats blackberry toast macaroni with raisins pop overs toasted wafers baked apples stewed fruit dinner potato soup potato puff scalloped tomato baked beans cracked wheat graham bread sticks currant puffs stewed fruit malaga grapes sabbath breakfast fresh fruit rolled wheat tomato toast buns beaten biscuit baked apples cup custard stewed fruit dinner tomato and macaroni soup stewed potato canned string beans boiled wheat whole-wheat bread toasted wafers buns lemon shortcake nuts thirteenth week first day breakfast fresh fruit graham mush with dates cream toast breakfast rolls with fruit jelly toasted wafers whole-wheat bread stewed fruit dinner bean and potato soup mashed potato beets with cream sauce macaroni baked with granola pearl barley with raisins toasted rolls whole-wheat bread rye gems stewed fruit lemon apples with whipped cream second day breakfast fresh fruit oatmeal porridge poached eggs on toast graham puffs toasted wafers potato cakes cottage cheese stewed fruit dinner swiss lentil soup mashed potato cabbage salad mashed turnip graham grits graham bread cream crisps stewed fruit baked apple dessert third day breakfast fresh fruit corn meal mush snowflake toast oatmeal gems toasted wafers fruit bread baked apples stewed fruit dinner potato soup baked potatoes with tomato cream sauce mashed or stewed peas canned corn graham mush pulled bread fruit bread graham crackers stewed fruit apple tart fourth day breakfast fresh fruit plum porridge dry toast with hot cream graham bread toasted wafers corn puffs creamed potatoes stewed fruit dinner cream pea soup potato rice tomato and macaroni hulled corn rice graham bread rye gems toasted wafers stewed fruit raised pie or fresh fruit fifth day breakfast fresh fruit rolled wheat apple toast whole-wheat puffs toasted wafers breakfast rolls baked bananas stewed fruit dinner brown soup creamed potatoes chopped turnips parsnips with cream sauce cracked wheat toasted rolls date bread whole-wheat puffs stewed fruit rice cream pudding sixth day breakfast fresh fruit cerealine flakes prune toast macaroni with egg sauce date bread toasted wafers graham gems baked apples stewed fruit dinner bean and tomato soup boiled potatoes macaroni and lentil gravy stewed carrots graham grits cream crisps rye gems stewed fruit cracked wheat pudding sabbath breakfast fresh fruit rolled oats gravy toast breakfast rolls toasted wafers fruit bread cup custard baked apples stewed fruit dinner tomato soup with vermicelli warmed-over potato canned green peas cold sliced beets rolled wheat whole-wheat bread beaten biscuit stewed fruit prune pie fruit fourteenth week first day breakfast fresh fruit rice with steamed figs cream toast whole-wheat puffs toasted rolls fruit bread granola stewed fruit dinner canned corn soup baked potatoes with cream sauce scalloped tomatoes mashed peas browned rice whole-wheat bread beaten biscuit toasted wafers stewed fruit stewed fruit pudding second day breakfast fresh fruit oatmeal peach toast cream rolls whole-wheat bread graham gems dates stewed fruit dinner cream pea soup creamed potatoes baked cabbage macaroni with tomato sauce hominy toasted rolls corn puffs whole-wheat bread stewed fruit fruit cornstarch pudding third day breakfast fresh fruit granola fruit mush snowflake toast whole-wheat puffs toasted wafers parker house rolls lemon apples stewed fruit dinner bean and hominy soup mashed potatoes mashed lentils turnips with cream sauce farina vienna bread sally lunn gems toasted wafers stewed fruit banana dessert or fresh fruit fourth day breakfast fresh fruit rolled oats lentil toast currant puffs breakfast rolls graham bread potato cakes granola stewed fruit dinner tomato cream soup scalloped potatoes baked or stewed beans macaroni baked with granola rice vienna bread toasted rolls whole-wheat puffs stewed fruit prune dessert nuts fifth day breakfast fresh fruit rolled wheat gravy toast graham bread breakfast rolls rice and corn cakes baked apples roasted almonds stewed fruit dinner pea and tomato soup mashed potato mashed parsnips succotash graham grits raised corn bread graham gems toasted rolls stewed fruit rice and tapioca pudding sixth day breakfast fresh fruit graham grits gruel with croutons strawberry toast macaroni with raisins cream rolls corn bread graham puffs stewed fruit dinner swiss lentil soup potato cakes chopped cabbage stewed corn and tomatoes pearl barley toasted rolls graham bread pop overs stewed fruit bread pudding or fresh fruit sabbath breakfast fresh fruit rolled oats prune toast currant buns beaten biscuit toasted wafers baked apples stewed fruit white custard in cups dinner cream barley soup baked potatoes with tomato cream sauce stewed lima beans rice graham bread beaten biscuit toasted wafers stewed fruit apple pie oranges fifteenth week first day breakfast fresh fruit graham fruit mush dry toast with hot cream whole-wheat puffs toasted beaten biscuit graham bread baked bananas stewed fruit dinner bean and potato soup mashed potato cabbage celery scalloped tomato lentil puree cerealine graham bread corn puffs toasted wafers stewed fruit rice and tapioca pudding second day breakfast fresh fruit rolled oats tomato toast whole-wheat puffs toasted wafers graham bread macaroni with cream sauce granola stewed fruit dinner canned corn soup broiled potato stewed parsnips mashed peas farina with maple syrup graham puffs cream crisps stewed fruit lemon apples with almond sauce third day breakfast fresh fruit rice with lentil gravy poached egg on toast whole-wheat puffs breakfast rolls granola stewed fruit dinner cream rice soup boiled potato mashed turnip pease cakes with tomato sauce graham grits rye bread crusts toasted wafers stewed fruit oatmeal blancmange nuts fourth day breakfast fresh fruit rolled wheat apple and apricot toast macaroni with tomato sauce breakfast rolls rye bread graham puffs roasted almonds stewed fruit dinner swiss potato soup baked potatoes with tomato cream sauce hulled corn boiled beets boiled wheat with lemon sauce toasted rolls currant puffs rye bread stewed fruit tapioca custard fifth day breakfast fresh fruit oatmeal snowflake toast whole-wheat puffs graham bread toasted wafers baked apples stewed fruit dinner carrot soup scalloped potato mashed beans cold boiled beets, sliced rolled rye graham bread whole-wheat puffs graham crackers stewed fruit cornstarch with raisins sixth day breakfast fresh fruit frumenty blueberry toast breakfast rolls corn puffs toasted wafers baked apples stewed fruit dinner combination soup mashed potatoes stewed split peas cabbage salad cracked wheat with raisins toasted rolls currant puffs graham bread stewed fruit rice snowball sabbath breakfast fresh fruit oatmeal blackberry toast raised corn bread crescents fruit rolls citron apples stewed fruit dinner cream pea soup canned string beans or kornlet macaroni, tomato sauce rice with oranges fruit rolls graham bread toasted wafers stewed fruit nuts sixteenth week first day breakfast fresh fruit granola fruit mush cream toast whole-wheat puffs toasted rolls graham bread steamed figs stewed fruit dinner lima bean soup potato rice chopped beets egg and macaroni pearl wheat graham bread sally lunn gems toasted wafers stewed fruit cottage cheese nuts second day breakfast fresh fruit cerealine flakes grape toast graham bread whole-wheat puffs cream rolls stewed fruit dinner pea and tomato soup baked potatoes stewed cabbage stewed dried corn rolled wheat graham bread rye gems toasted rolls stewed fruit rice meringue third day breakfast fresh fruit oatmeal snowflake toast whole-wheat puffs toasted wafers fruit bread baked apples stewed fruit dinner corn soup cabbage hash stewed split peas scalloped tomato steamed rice graham bread cream crisps oatmeal gems stewed fruit prune dessert fourth day breakfast fresh fruit rolled oats tomato toast breakfast rolls whole-wheat puffs toasted wafers cottage cheese baked apples stewed fruit dinner oatmeal soup baked potatoes succotash macaroni baked with granola farina with maple syrup graham bread crusts toasted wafers stewed fruit lemon apples with cocoanut sauce fifth day breakfast fresh fruit rolled wheat prune toast corn puffs graham bread toasted wafers plain omelet stewed fruit dinner cream barley soup potato snowballs baked turnips lentil puree with lemon browned rice graham crisps currant puffs stewed fruit corn meal pudding sixth day breakfast fresh fruit rolled rye gravy toast macaroni with egg sauce whole-wheat puffs breakfast rolls baked apples stewed fruit dinner lentil and parsnip soup boiled potatoes with brown sauce chopped beets mashed peas graham grits toasted rolls graham puffs stewed fruit farina custard sabbath breakfast fresh fruit rice with fig sauce peach toast sticks fruit crackers graham bread baked apples stewed fruit dinner canned pea soup stewed potato canned okra and tomatoes boiled wheat toasted wafers graham raised biscuit stewed fruit pineapple tapioca nuts seventeenth week. first day breakfast fresh fruit browned rice strawberry toast whole-wheat puffs graham bread toasted wafers stewed fruit dinner plain rice soup mashed potato scalloped beans macaroni with tomato rolled rye graham bread crusts toasted wafers stewed fruit bread custard second day breakfast fresh fruit graham apple mush tomato toast whole-wheat puffs breakfast rolls roasted almonds stewed fruit dinner brown soup boiled potatoes with cream sauce chopped cabbage mashed lentils pearl wheat with raisins graham bread toasted wafers granola gems stewed fruit apple custard third day breakfast fresh fruit oatmeal lentil toast toasted rolls graham crackers currant puffs stewed potatoes cottage cheese stewed fruit dinner black bean soup mashed potatoes canned green peas boiled macaroni pearl wheat oatmeal crisps whole-wheat puffs graham bread stewed fruit cornstarch meringue or fresh fruit fourth day breakfast fresh fruit wheat porridge with croutons banana toast molded rice with custard sauce whole-wheat puffs sticks stewed fruit dinner potato soup baked potatoes with brown sauce mashed turnips stewed split peas pearl barley with raisins whole-wheat bread rye gems toasted wafers stewed fruit prune and tapioca pudding fifth day breakfast fresh fruit rolled oats dry toast with hot cream whole-wheat puffs breakfast rolls granola roasted almonds stewed fruit dinner split pea soup creamed potatoes scalloped tomatoes chopped beets graham grits pop overs toasted wafers graham fruit bread stewed fruit rice cream pudding sixth day breakfast fresh fruit mixed mush snowflake toast macaroni with tomato sauce toasted rolls fruit bread corn puffs stewed fruit dinner baked bean soup mashed potato macaroni with kornlet stewed carrots rolled rye whole-wheat bread mush rolls graham gems stewed fruit cornstarch blancmange with fruit sauce sabbath breakfast fresh fruit rolled oats prune toast graham raised biscuits toasted rolls steamed figs stewed fruit dinner tomato soup with vermicelli broiled potato canned corn whole-wheat bread beaten biscuit rolled wheat stewed fruit custard pie eighteenth week first day breakfast fresh fruit granola banana mush gravy toast macaroni with egg sauce whole-wheat puffs toasted beaten biscuits stewed fruit dinner corn soup mashed potatoes spinach stewed lima beans graham grits whole-wheat bread toasted wafers crusts stewed fruit second day breakfast fresh fruit oatmeal apricot toast toasted wafers whole-wheat puffs cream rolls lettuce stewed fruit dinner bean soup steamed potatoes stewed asparagus scalloped tomato pearl wheat whole-wheat bread sticks graham puffs stewed fruit graham grits pudding third day breakfast fresh fruit oatmeal porridge with croutons blueberry toast macaroni with cream sauce toasted rolls whole-wheat puffs steamed figs stewed fruit dinner macaroni soup potato rice stewed cabbage pearl barley whole-wheat bread oatmeal crisps currant puffs egg sandwich cottage cheese stewed fruit molded tapioca fourth day breakfast fresh fruit graham grits gravy toast whole-wheat puffs toasted wafers granola lettuce stewed fruit dinner cream barley soup cabbage hash asparagus points boiled macaroni browned rice graham bread sally lunn gems mush rolls stewed fruit fig pudding with orange sauce fifth day breakfast fresh fruit rolled oats tomato toast macaroni with kornlet whole-wheat puffs toasted rolls graham bread stewed fruit dinner potato soup boiled potatoes with tomato cream sauce mashed peas spinach graham bread crusts toasted wafers rolled rye stewed fruit nuts sixth day breakfast fresh fruit plum porridge snowflake toast rye puffs toasted wafers breakfast rolls almonds stewed fruit dinner cream pea soup mashed potatoes lettuce egg and macaroni farina whole-wheat puffs toasted wafers oatmeal bread stewed fruit prune whip sabbath breakfast fresh fruit rolled wheat prune toast plain buns oatmeal bread cream rolls toasted wafers cup custard stewed fruit dinner canned green pea soup creamed potato mashed lima beans steamed rice oatmeal bread fruit rolls toasted wafers stewed fruit banana dessert nineteenth week first day breakfast fresh fruit graham mash with dates cream toast whole-wheat puffs toasted rolls baked potato with cream sauce lettuce stewed fruit dinner lima bean soup scalloped potatoes stewed asparagus egg sandwich granola fruit mush rice and corn cakes cream rolls toasted wafers almond cornstarch pudding second day breakfast fresh fruit rolled oats asparagus toast toasted wafers whole-wheat puffs toasted rolls cottage cheese stewed fruit dinner potato soup boiled potato mashed peas scalloped tomato pearl wheat sally lunn gems graham bread toasted wafers stewed fruit custard pie third day breakfast fresh fruit steamed rice lentil toast whole-wheat puffs graham bread toasted wafers lettuce stewed fruit dinner pea and tomato soup mashed potatoes radishes asparagus with cream sauce macaroni baked with granola cracked wheat whole-wheat bread zwieback graham puffs stewed fruit rice cream pudding fourth day breakfast fresh fruit rolled wheat tomato toast whole-wheat puffs breakfast rolls baked apples stewed fruit dinner asparagus soup baked potato with cream sauce mashed beans lettuce farina whole-wheat bread oatmeal crisps graham gems stewed fruit molded wheat with fruit sauce fifth day breakfast fresh fruit graham mush peach toast whole-wheat puffs breakfast rolls toasted wafers steamed figs stewed fruit dinner cream pea soup baked potatoes spinach succotash rolled rye toasted wafers graham bread currant puffs stewed fruit farina fruit mold sixth day breakfast fresh fruit graham grits gravy toast macaroni with cream sauce cream rolls graham bread rye gems lettuce stewed fruit dinner corn and bean soup boiled potatoes fresh or canned green peas scalloped tomatoes cracked wheat with raisins toasted wafers cream rolls whole-wheat bread stewed fruit plain custard sabbath breakfast fresh fruit oatmeal prune toast beaten biscuit toasted wafers baked apples stewed fruit dinner asparagus soup stewed potato macaroni with tomato fruit bread beaten biscuit toasted wafers rice stewed fruit pineapple twentieth week first day breakfast fresh fruit cerealine flakes dry toast with hot cream whole-wheat puffs graham bread toasted beaten biscuit lettuce stewed fruit dinner potato soup baked potatoes with tomato cream sauce stewed split peas spinach boiled wheat whole-wheat puffs toasted wafers fruit bread stewed fruit cocoanut cornstarch pudding second day breakfast fresh fruit graham grits asparagus toast macaroni with egg sauce whole-wheat puffs cream crisps stewed fruit dinner cream pea soup scalloped potatoes hulled corn asparagus with egg sauce graham grits whole-wheat bread graham puffs cream crisps stewed fruit banana custard third day breakfast fresh fruit rolled oats snowflake toast breakfast rolls rye gems toasted wafers steamed figs stewed fruit dinner tomato and rice soup mashed potatoes lettuce stewed lima beans hominy graham bread toasted wafers crusts stewed fruit snowball custard fourth day breakfast fresh fruit oatmeal porridge berry toast macaroni with cream sauce graham crisps hominy gems lettuce stewed fruit dinner asparagus soup baked potatoes scalloped tomatoes stewed corn graham grits graham bread bean gems toasted wafers stewed fruit prune dessert fifth day breakfast fresh fruit rice with raisins tomato toast graham gems toasted wafers cream rolls cottage cheese stewed fruit dinner corn and tomato soup creamed potatoes mashed peas spinach cracked wheat toasted wafers sally lunn gems stewed fruit rice and tapioca pudding sixth day breakfast fresh fruit rolled wheat asparagus toast whole-wheat puffs toasted wafers toasted rolls cup custard stewed fruit dinner baked bean soup mashed potatoes stewed asparagus lettuce macaroni with tomato sauce baked barley whole-wheat bread crusts toasted wafers stewed fruit molded rice with fruit sauce sabbath breakfast fresh fruit rolled rye prune toast cream rolls fruit bread toasted wafers roasted almonds stewed fruit dinner kornlet soup canned okra and tomato mashed peas rice fruit bread beaten biscuit stewed fruit pineapple tapioca twenty-first week first day breakfast fresh fruit farina with fig sauce snowflake toast corn puffs graham bread toasted wafers stewed fruit dinner kornlet and tomato soup stuffed potato stewed beans macaroni with egg sauce cracked wheat with raisins graham bread whole-wheat puffs toasted wafers stewed fruit cornstarch blancmange second day breakfast fresh fruit frumenty dry toast with hot cream pease paree breakfast rolls graham puffs toasted wafers stewed fruit dinner bean and tapioca soup baked potato with pease gravy stewed dried corn scalloped tomato browned rice graham bread rolls rye gems stewed fruit cracked wheat pudding third day breakfast fresh fruit granola mush dried apple and apricot toast raised biscuit breakfast rolls toasted wafers stewed fruit dinner macaroni soup mashed potato succotash canned green peas whole-wheat puffs toasted wafers fruit roll stewed fruit lemon cornstarch pudding fourth day breakfast fresh fruit jellied oatmeal lentil toast whole-wheat puffs toasted wafers lettuce stewed fruit dinner oatmeal soup boiled potato with tomato cream sauce mashed lentils with beans macaroni with tomato sauce hominy fruit rolls graham crisps stewed fruit rice snowball fifth day breakfast fresh fruit orange rice gravy toast macaroni with cream sauce graham crisps whole-wheat puffs graham bread stewed fruit dinner bean and hominy soup potato puff stewed split peas stewed asparagus pearl barley with lemon sauce graham bread rye gems toasted wafers stewed fruit orange float sixth day breakfast fresh fruit rye mush prune toast graham bread corn puffs toasted wafers cottage cheese stewed fruit dinner black bean soup stewed potato spinach stewed corn and tomato graham grits raised corn bread toasted wafers graham puffs stewed fruit farina fruit mold sabbath breakfast fresh fruit rolled oats grape toast currant buns beaten biscuit toasted wafers lettuce stewed fruit dinner canned green pea soup stewed potato macaroni with kornlet rice beaten biscuit graham bread stewed fruit loaf cake bananas twenty-second week first day breakfast fresh fruit graham mush with dates gravy toast whole-wheat puffs toasted beaten biscuit steamed figs stewed fruit dinner cream pea soup mashed potatoes spinach stewed dried corn rolled wheat graham bread rye gems sticks bread custard stewed fruit second day breakfast fresh fruit oatmeal dry toast with hot cream macaroni with raisins graham gems toasted wafers steamed figs stewed fruit dinner oatmeal soup boiled potatoes scalloped tomato mashed lima beans boiled wheat graham bread rye puffs toasted wafers stewed fruit macaroni pudding third day breakfast fresh fruit plum porridge prune toast breakfast rolls whole-wheat puffs graham crackers lettuce stewed fruit dinner bean and tomato soup mashed potatoes stewed split peas radishes asparagus with cream sauce rolled wheat whole-wheat bread currant puffs toasted wafers stewed fruit fresh fruit fourth day breakfast fresh fruit rice with fig sauce gravy toast toasted rolls graham bread crusts stewed fruit dinner pea and tomato soup broiled potato lettuce hominy egg and macaroni oatmeal bread sally lunn gems graham crisps stewed fruit molded wheat with fruit sauce fifth day breakfast fresh fruit graham grits poached egg on toast hominy gems graham crisps toasted wafers stewed fruit dinner macaroni soup mashed potato stewed asparagus scalloped beans cracked wheat oatmeal bread cream rolls graham gems stewed fruit stewed fruit pudding sixth day breakfast fresh fruit graham gruel with croutons asparagus toast whole-wheat puffs toasted rolls potato cakes lettuce stewed fruit dinner potato soup baked potatoes spinach succotash granola fruit mush currant puffs sticks graham bread stewed fruit tapioca jelly sabbath breakfast fresh fruit rolled wheat prune toast fruit bread cream rolls graham crisps lettuce stewed fruit dinner tomato with vermicelli soup mashed peas creamed potato lettuce browned rice fruit bread beaten biscuit stewed fruit custard pie twenty-third week first day breakfast fresh fruit cerealine flakes banana toast beaten biscuit graham puffs lettuce stewed fruit dinner cream pea soup baked potato with brown sauce scalloped tomato asparagus with egg sauce graham grits fruit bread graham gems toasted wafers stewed fruit banana shortcake second day breakfast fresh fruit jellied oatmeal asparagus toast graham gems cream mush rolls stewed fruit dinner cream rice soup baked beans stewed dried corn lettuce cracked wheat with raisins crusts toasted wafers raised biscuit stewed fruit almond cream third day breakfast fresh fruit graham mush snowflake toast whole-wheat bread toasted wafers currant puffs cup custard stewed fruit dinner bean and tapioca soup mashed potato green peas macaroni baked with granola rice whole-wheat bread toasted wafers crusts stewed fruit floating islands fourth day breakfast fresh fruit mixed mush tomato toast whole-wheat bread graham puffs toasted wafers lettuce stewed fruit dinner split pea soup potato cakes spinach macaroni with tomato sauce rolled rye sally lunn gems cream mush rolls toasted wafers stewed fruit cocoanut rice custard fifth day breakfast fresh fruit rolled wheat prune toast whole-wheat bread toasted rolls graham gems stewed fruit dinner brown soup baked potato stewed asparagus mashed lentils with beans graham grits whole-wheat bread cream crisps stewed fruit farina pie sixth day breakfast fresh fruit graham grits porridge with croutons asparagus toast whole-wheat puffs cream crisps crescents stewed fruit white custard in cups dinner cream barley soup steamed potato green peas stewed corn and tomato granola fruit mush graham gems cream crisps graham bread stewed fruit banana dessert sabbath breakfast fresh fruit rolled rye grape toast macaroni with cream sauce crescents fruit rolls steamed figs stewed fruit dinner tomato soup with vermicelli stewed asparagus mashed peas rice with raisins graham biscuit fruit rolls toasted wafers stewed fruit nuts twenty-fourth week first day breakfast fresh fruit graham mush with figs gravy toast whole-wheat puffs toasted rolls graham bread roasted almonds stewed fruit dinner vegetable broth with croutons baked potato asparagus points cauliflower with tomato sauce rolled rye whole-wheat bread crusts toasted wafers stewed fruit rice meringue second day breakfast fresh fruit granola fruit mush cream toast whole-wheat puffs toasted wafers fruit crackers fresh strawberries dinner asparagus soup scalloped potatoes spinach with cream stewed corn cottage cheese pearl barley sticks graham gems whole-wheat bread stewed fruit farina custard third day breakfast fresh fruit graham gruel with croutons snowflake toast graham puff toasted wafers breakfast rolls strawberries dinner cream barley soup stewed potatoes asparagus with green peas scalloped tomato graham bread toasted wafers currant puffs stewed or fresh berries oatmeal blancmange with fruit sauce fourth day breakfast fresh fruit browned rice tomato toast boiled macaroni whole-wheat puffs breakfast rolls lettuce stewed fruit dinner lentil soup mashed potatoes green peas macaroni baked with granola graham grits whole-wheat bread whole-wheat puffs graham crisps fresh or stewed berries bread custard fifth day breakfast fresh fruit plum porridge gravy toast whole-wheat puffs toasted rolls strawberries dinner plain rice soup potato cakes mashed split peas stewed corn and tomato pearl wheat whole-wheat bread toasted rolls graham gems stewed fruit strawberry shortcake sixth day breakfast fresh fruit rolled oats fresh berry toast whole-wheat bread graham crusts toasted wafers lettuce fresh or stewed berries dinner corn and bean soup baked potato boiled macaroni asparagus with egg sauce rolled wheat whole-wheat bread toasted wafers rye gems strawberries lemon cornstarch pudding sabbath breakfast fresh fruit rolled wheat prune toast graham raised biscuit toasted wafers cream rolls cup custard strawberries dinner green pea soup canned okra and tomato stewed asparagus rice fruit rolls graham bread toasted wafers strawberries sliced pineapple twenty-fifth week first day breakfast fresh fruit cerealine flakes fresh berry toast whole-wheat puffs toasted rolls graham bread lettuce stewed fruit dinner plain rice soup mashed potato mashed peas macaroni with tomato sauce rolled wheat graham bread sally lunn gems sticks stewed fruit gooseberry tart second day breakfast fresh fruit rolled rye dry toast with hot cream lettuce whole-wheat puffs sticks toasted wafers stewed or fresh berries dinner cream pea soup potato cakes spinach scalloped tomato boiled wheat whole-wheat bread rye puffs toasted wafers strawberries molded rice with strawberry sauce third day breakfast fresh fruit graham mush prune toast cream rolls fruit bread toasted wafers lettuce strawberries dinner swiss potato soup boiled potato with tomato cream sauce green peas macaroni with kornlet molded wheat with fruit sauce fruit bread whole-wheat puffs toasted wafers cherries on stems fourth day breakfast fresh fruit graham grits gruel with croutons gravy toast rice with lentil gravy whole-wheat puffs graham bread toasted wafers stewed fruit dinner tomato and macaroni soup baked potato string beans asparagus with egg sauce baked barley currant puffs graham bread toasted wafers strawberries slice pineapple fifth day breakfast fresh fruit browned rice grape toast whole-wheat puffs toasted wafers cream rolls lettuce fresh or stewed berries dinner swiss lentil soup baked potato green peas summer squash farina with bananas whole-wheat bread toasted rolls graham gems strawberry shortcake sixth day breakfast fresh fruit rolled oats cream toast macaroni with tomato sauce graham gems toasted wafers cottage cheese stewed fruit dinner green pea soup mashed potato scalloped cauliflower stewed lima beans graham grits toasted wafers currant puffs oatmeal bread stewed fruit farina blancmange with cocoanut sauce sabbath breakfast fresh fruit granola fruit mush snowflake toast beaten biscuit date bread toasted wafers strawberries dinner canned corn soup potato cakes string beans rice date bread beaten biscuit toasted wafers stewed fruit strawberry pie twenty-sixth week first day breakfast fresh fruit granola fruit mush strawberry toast whole-wheat puffs toasted beaten biscuit stewed fruit dinner string bean soup mashed potato mashed peas chopped cabbage boiled wheat whole-wheat bread cream crisps toasted wafers stewed fruit tapioca dessert with strawberries second day breakfast fresh fruit plum porridge gravy toast whole-wheat bread cream crisps lettuce breakfast rolls and currant jelly dinner pea and tomato soup baked potato summer squash browned cauliflower pearl wheat crusts white bread toasted wafers stewed fruit strawberry sandwich third day breakfast fresh fruit graham mush cherry toast whole-wheat puffs white bread graham crackers strawberries dinner potato soup green peas mashed lentils lettuce browned rice whole-wheat bread rye gems graham crisps stewed fruit cherry tart fourth day breakfast fresh fruit graham grits fresh berry toast graham crisps graham bread french rolls steamed figs stewed fruit dinner bean and potato soup mashed potato cauliflower with tomato sauce macaroni baked with granola cracked wheat with raisins graham bread cream mush rolls whole-wheat puffs stewed fruit farina blancmange fifth day breakfast fresh fruit rice with fig sauce snowflake toast whole-wheat puffs toasted rolls graham bread lettuce stewed fruit dinner tomato and vermicelli soup broiled potato succotash summer squash pearl barley cream rolls crusts zwieback graham bread rice cream pudding sixth day breakfast fresh fruit cerealine flakes prune toast cottage cheese cream rolls toasted wafers graham bread stewed fruit dinner cream barley soup boiled potato mashed split peas scalloped tomato farina with banana toasted wafers graham puffs stewed fruit strawberry minute pudding sabbath breakfast fresh fruit rolled wheat banana toast currant buns toasted wafers breakfast rolls strawberries dinner cream pea soup stewed potato string beans rice whole-wheat bread toasted wafers cream rolls stewed fruit fresh cherries banana dessert twenty-seventh week first day breakfast fresh fruit graham mush cream toast boiled macaroni whole-wheat puffs toasted rolls fresh or stewed berries dinner potato soup with vermicelli mashed potato beet greens pease cakes with tomato sauce pearl wheat white bread graham crisps currant puffs stewed fruit prune whip second day breakfast fresh fruit boiled wheat fresh berry toast whole-wheat puffs breakfast rolls toasted wafers roasted almonds stewed fruit dinner cream pea soup broiled potatoes summer squash cauliflower with tomato sauce graham grits graham bread crusts fruit crackers toasted wafers stewed or fresh berries fruit shape third day breakfast fresh fruit rice snowflake toast graham gems toasted wafers fruit rolls fresh berries dinner lentil soup mashed potato green peas scalloped tomatoes browned rice fruit rolls toasted wafers graham bread stewed fruit fresh cherries fourth day breakfast fresh fruit rolled wheat tomato toast toasted fruit rolls graham puffs lettuce stewed fruit dinner tomato and macaroni soup beets and potato string beans pearl barley pop overs graham bread toasted wafers fresh or stewed fruit gooseberry tart fifth day breakfast fresh fruit cracked wheat porridge with croutons macaroni with raisins whole-wheat puffs breakfast rolls graham crackers lettuce stewed fruit dinner cream barley soup baked potato spinach green peas cracked wheat rye puffs oatmeal bread graham crisps fruit foam sixth day breakfast fresh fruit cerealine fresh berry toast whole-wheat puffs toasted rolls graham crisps roasted almonds stewed fruit dinner green pea soup mashed potato stewed lima beans stewed dried or fresh corn rice oatmeal bread whole-wheat puffs toasted wafers stewed fruit strawberry shortcake sabbath breakfast fresh fruit granola fruit mush gravy toast fruit rolls raised biscuit toasted wafers stewed fruit baked bananas dinner tomato and vermicelli soup broiled potato macaroni with cream sauce browned rice beaten biscuit fruit rolls strawberries nuts twenty-eighth week first day breakfast fresh fruit rice with raisins cherry toast toasted beaten biscuit graham puffs stewed or fresh berries dinner cream barley soup baked potatoes with tomato cream sauce summer squash green peas cracked wheat graham puffs toasted wafers stewed fruit rice and strawberry dessert second day breakfast fresh fruit rolled wheat gravy toast whole-wheat puffs toasted wafers graham bread lettuce stewed fruit dinner green pea soup macaroni baked with granola string beans lettuce boiled wheat cream rolls graham bread stewed fruit berry sandwich (prepared like apple sandwich) third day breakfast fresh fruit rolled rye fresh berry toast whole-wheat puffs toasted wafers graham bread cup custard stewed fruit dinner tomato and macaroni soup creamed potato mashed peas cottage cheese pearly wheat graham bread toasted wafers crusts stewed fruit farina fruit mold fourth day breakfast fresh fruit molded rice with fresh berries dry toast with hot cream graham raised biscuit toasted wafers stewed fruit dinner pea and tomato soup mashed potato beet greens stewed dried corn graham grits graham puffs toasted wafers vienna bread stewed fruit fruit tapioca fifth day breakfast fresh fruit plum porridge snowflake toast vienna bread crusts toasted wafers lettuce stewed or fresh berries dinner potato and sago soup stewed lima beans radishes boiled macaroni hominy cream rolls graham bread stewed fruit berry shortcake with prepared cream sixth day breakfast fresh fruit granola fruit mush tomato toast french rolls graham puffs toasted wafers stewed fruit dinner lentil soup mashed potato string beans canned kornlet cream rolls graham puffs toasted wafers stewed fruit red sago mold sabbath breakfast fresh fruit cerealine prune toast fruit bread beaten biscuit toasted wafers steamed figs cottage cheese stewed or fresh berries dinner string bean soup macaroni with egg sauce new beets with lemon dressing rice beaten biscuit toasted wafers plain buns stewed fruit fruit and nuts twenty-ninth week first day breakfast fresh fruit brewis tomato toast whole-wheat puffs toasted beaten biscuit lettuce stewed fruit dinner potato soup mashed peas beet greens pearl wheat whole-wheat bread buns toasted wafers stewed fruit banana dessert second day breakfast fresh fruit cerealine dry toast with hot cream fresh tomato salad graham crisps whole-wheat puffs stewed fruit dinner cream pea soup steamed potato string beans baked cabbage graham grits graham crisps whole-wheat bread pop overs stewed fruit cream rice pudding third day breakfast fresh fruit graham mush strawberry toast graham crisps whole-wheat puffs molded rice with currant sauce dinner lentil soup new beets and potato summer squash green peas farina crusts graham bread toasted wafers fresh berries stewed fruit pudding fourth day breakfast fresh fruit snowflake toast rice with lentil gravy graham raised biscuits breakfast rolls toasted wafers fresh or stewed berries dinner cream barley soup mashed potato scalloped egg plant cauliflower with tomato sauce molded wheat with fruit sauce cream rolls graham puffs toasted wafers stewed or fresh berries raspberry manioca pudding fifth day breakfast fresh fruit rolled wheat gravy toast cream rolls currant puffs toasted wafers radishes stewed fruit dinner string bean soup scalloped potato baked beets spinach boiled wheat with lemon sauce whole-wheat bread toasted rolls graham gems fresh berries prune dessert sixth day breakfast fresh fruit graham gruel with croutons fresh berry toast fruit crackers breakfast rolls graham bread stewed or fresh berries dinner green pea soup creamed potato cabbage salad macaroni baked with granola rolled rye whole-wheat bread toasted wafers beaten biscuit berry pie sabbath breakfast fresh fruit rolled oats fresh black raspberry toast graham bread beaten biscuit toasted wafers stewed fruit cup custard dinner tomato and macaroni soup stewed potato string beans boiled wheat with raisins fruit rolls toasted wafers graham bread fresh berries bananas thirtieth week first day breakfast fresh fruit farina with bananas gravy toast whole-wheat bread fruit rolls toasted beaten biscuit stewed or fresh berries dinner baked bean soup stewed potato green peas lettuce graham grits graham puffs cream crisps black raspberries rice custard shape second day breakfast fresh fruit rolled oats banana toast graham gems sticks toasted wafers stewed or fresh berries dinner velvet soup baked potato mashed peas macaroni with tomato pearl wheat currant puffs toasted wafers vienna bread stewed fruit farina blancmange with raspberry juice third day breakfast fresh fruit cracked wheat fresh raspberry toast whole-wheat puffs toasted wafers parker house rolls lettuce stewed fruit dinner cream pea soup browned potatoes chopped cabbage green corn rice whole-wheat bread toasted wafers graham gems stewed fruit black raspberry shortcake fourth day breakfast fresh fruit cerealine dry toast with hot cream whole-wheat puffs graham crisps cup custard fresh berries dinner black bean soup mashed potato mashed turnip string beans graham mush graham bread cream rolls pop overs stewed fruit raspberry tapioca fifth day breakfast fresh fruit graham grits cream toast fresh tomatoes whole-wheat bread toasted wafers cream rolls stewed fruit dinner celery soup no. broiled potato beet greens scalloped cauliflower pearl wheat whole-wheat puffs toasted wafers graham fruit bread fresh berries snow pudding sixth day breakfast fresh fruit plum porridge prune toast cottage cheese cream rolls fruit bread toasted wafers stewed or fresh berries dinner lima bean soup steamed potato boiled beets scalloped egg plant cracked what fruit bread graham gems toasted wafers stewed fruit pudding sabbath breakfast fresh fruit rolled rye fresh berry toast beaten biscuit graham puffs cup custard stewed fruit dinner green corn soup mashed peas cold boiled beets, sliced rice with raisins buns beaten biscuit toasted wafers nuts fresh or stewed fruit thirty-first week first day breakfast fresh fruit browned rice snowflake toast macaroni with raisins graham crackers graham puffs buns stewed fruit dinner pea and tomato soup potato rice baked corn celery graham grits currant puffs graham bread toasted wafers stewed or fresh fruit red rice mold second day breakfast fresh fruit rolled wheat gravy toast boiled macaroni with cottage cheese graham bread rye puffs toasted wafers stewed fruit dinner brown soup baked potatoes green peas beet greens boiled wheat graham biscuit crusts toasted wafers stewed or fresh berries rice custard pudding third day breakfast fresh fruit graham mush with dates cream toast graham puffs sticks pulled bread stewed fruit dinner cream barley soup mashed potato string beans summer squash cracked wheat with whortleberries pulled bread graham gems toasted wafers stewed fruit watermelon fourth day breakfast fresh fruit rolled oats tomato toast toasted wafers graham bread stewed or fresh berried cream graham rolls with raspberry jelly dinner string bean soup stewed split peas beets and potato pearl wheat graham bread toasted rolls rye gems stewed fruit whortleberry pudding fifth day breakfast fresh fruit graham grits celery toast graham gems cream rolls toasted wafers fresh berries dinner swiss potato soup stewed lima beans lettuce boiled macaroni whole-wheat puffs toasted rolls fruit crackers fresh berries fruit tapioca sixth day breakfast fresh fruit rice with lemon fresh berry toast cream mush rolls graham puffs toasted wafers stewed fruit dinner bean and potato soup green corn pulp stewed potato chopped turnip graham grits pop overs graham bread toasted wafers fresh berries cream rice pudding stewed fruit sabbath breakfast fresh fruit cracked wheat with blueberries prune toast graham crisps raised biscuit stewed fruit dinner green or canned pea soup creamed potato kornlet celery graham grits whole-wheat bread fruit rolls stewed fruit fresh fruit thirty-second week first day breakfast fresh fruit graham mush fresh black raspberry toast fresh tomatoes whole-wheat puffs toasted wafers fruit rolls stewed or fresh berries dinner cream rice soup boiled potato with brown sauce green corn pulp string beans pearl wheat with whortleberries graham gems cream crisps stewed fruit raspberry manioca pudding second day breakfast fresh fruit graham grits gravy toast lettuce breakfast rolls whortleberry gems toasted wafers fresh or stewed berries dinner green corn soup beets and potato scalloped egg plant boiled wheat graham bread toasted wafers crusts stewed or fresh berries whortleberry pie third day breakfast fresh fruit oatmeal dry toast with hot cream fresh tomatoes graham puffs breakfast rolls stewed or fresh berries raspberry jelly dinner tomato cream soup potato rice stewed lima beans radishes green corn pudding graham mush with berries graham gems oatmeal crisps graham bread stewed fruit cream rice pudding fourth day breakfast fresh fruit rolled wheat tomato toast oatmeal crisps graham bread baked sweet apples stewed fruit dinner lima bean soup mashed potato scalloped cauliflower mashed peas graham grits graham bread toasted wafers whortleberry gems stewed or fresh fruit molded tapioca fifth day breakfast fresh fruit graham grits gruel with croutons fresh berry toast whole-wheat puffs graham bread breakfast rolls lettuce baked sweet apples fresh berries dinner cream pea soup cracked potato scalloped turnip beet greens cracked wheat with blackberries graham bread toasted rolls crusts fresh or stewed fruit banana dessert sixth day breakfast fresh fruit graham mush with blueberries gravy toast fresh tomatoes french rolls toasted wafers graham puffs fresh or stewed fruit dinner vegetable broth baked potato summer squash boiled beets, sliced, with cream sauce pearl barley graham bread whortleberry gems toasted wafers fresh berries damsons sabbath breakfast fresh fruit blackberry mush prune toast crusts toasted wafers graham bread baked sweet apples fresh berries dinner tomato and vermicelli soup stewed potato cold sliced beets green corn pulp rice graham bread toasted wafers beaten biscuit stewed fruit blackberry pie thirty-third week first day breakfast fresh fruit cerealine flakes snowflake toast beaten biscuit graham bread toasted wafers fresh berries dinner green pea soup scalloped potato boiled corn cauliflower with egg sauce graham grits graham puffs toasted wafers sliced peaches nuts second day breakfast fresh fruit rolled rye cream toast whortleberry gems toasted wafers cream rolls fresh blackberries dinner pea and tomato soup baked potato string beans macaroni with tomato sauce farina with banana cream rolls toasted wafers graham puffs stewed fruit plums and peaches third day breakfast fresh fruit rice with peaches blackberry toast fresh tomatoes whole-wheat puffs sticks toasted wafers stewed fruit dinner string bean soup mashed potato baked green corn scalloped egg plant graham grits whole-wheat bread graham puffs toasted wafers stewed fruit fresh fruit fourth day breakfast fresh fruit blackberry mush tomato toast baked sweet apples graham gems toasted wafers raised graham biscuit fresh berries dinner celery soup no. boiled potato macaroni baked with granola succotash browned rice whole-wheat bread toasted wafers graham puffs stewed fruit blackberry cornstarch pudding fifth day breakfast fresh fruit oatmeal porridge berry toast beaten biscuit graham bread toasted wafers baked sweet apples stewed fruit dinner brown soup scalloped potato chopped cabbage mashed peas rice graham bread sticks stewed or fresh berries bread custard sixth day breakfast fresh fruit granola apple mush gravy toast whole-wheat puffs toasted wafers graham fruit rolls stewed fruit dinner cream pea soup boiled potatoes green corn sliced tomatoes cracked wheat with blackberries graham bread fruit rolls rye gems sliced peaches pears sabbath breakfast fresh fruit rolled oats prune toast sliced tomatoes fruit bread cream crisps stewed or sliced peaches dinner green corn soup boiled macaroni stewed tomatoes rice fruit bread cream crisps toasted wafers stewed or fresh fruit blackberry or peach pie thirty-fourth week first day breakfast fresh fruit blackberry mush gravy toast graham puffs fruit bread toasted wafers baked sweet apples stewed fruit dinner tomato cream soup potato snowballs stewed corn stewed lima beans rolled wheat rye puffs cream rolls graham bread sliced peaches nuts second day breakfast fresh fruit oatmeal porridge cream toast sliced tomato graham crisps graham bread rye gems stewed fruit dinner lima bean soup mashed potato summer squash baked beets with lemon dressing pearl barley graham bread crusts toasted wafers stewed or fresh berries peach tapioca third day breakfast fresh fruit rolled wheat tomato toast cottage cheese whole-wheat puffs graham bread toasted wafers stewed fruit dinner oatmeal soup broiled potato scalloped tomatoes green corn pulp graham grits french rolls cream crisps fresh fruit sliced sweet apples and cream fourth day breakfast fresh fruit rolled rye peach toast macaroni with corn pulp fresh tomatoes cream rolls vienna bread toasted wafers stewed fruit dinner string bean soup mashed potato scalloped egg plant cabbage and tomato pearl wheat toasted wafers beaten biscuit vienna bread stewed fruit fruit shape fifth day breakfast fresh fruit granola peach mush dry toast with hot cream celery whole-wheat puffs cream rolls graham crackers stewed fruit dinner white celery soup steamed potato chopped beets mashed peas farina with bananas whole-wheat bread cream rolls rye puffs sliced peaches baked apple dessert sixth day breakfast fresh fruit graham grits berry toast baked sweet apples fresh tomatoes currant puffs toasted rolls stewed fruit dinner cream pea soup baked potato stewed celery cauliflower with tomato sauce boiled wheat whole-wheat puffs graham crackers crescents stewed fruit sago fruit pudding sabbath breakfast fresh fruit steamed rice tomato toast fruit bread toasted wafers breakfast rolls baked sweet apples stewed fruit dinner cream barley soup creamed potato green peas pearl wheat fruit bread rolls graham crackers sliced peaches nuts tapioca custard thirty-fifth week first day breakfast fresh fruit graham mush with dates sliced tomatoes macaroni with egg sauce whole-wheat puffs cream rolls stewed fruit dinner baked bean soup steamed potato stewed tomato mashed split peas rolled rye graham bread graham puffs toasted wafers stewed fruit peach shortcake second day breakfast fresh fruit granola peach mush cream toast sliced tomatoes graham bread graham crisps stewed fruit dinner celery soup no. . boiled potato shelled beans cauliflower with tomato sauce graham grits graham bread oatmeal gems toasted wafers stewed fruit baked sweet apples with whipped cream third day breakfast fresh fruit oatmeal tomato toast macaroni baked with corn pulp whole-wheat bread graham puffs toasted wafers stewed fruit dinner cream rice soup mashed potato stewed celery mashed lentils and beans rolled wheat whole-wheat bread crusts toasted wafers stewed fruit peach meringue fourth day breakfast fresh fruit peach mush snowflake toast whole-wheat puffs sticks date bread baked sweet apples stewed fruit dinner black bean soup potato snowballs corn and tomatoes scalloped egg plant cracked wheat date bread graham gems toasted wafers stewed fruit grapes fifth day breakfast fresh fruit rolled oats peach toast whole-wheat bread breakfast rolls graham gems baked pears stewed fruit dinner tomato and macaroni soup boiled potato baked corn celery pearl barley whole-wheat bread graham puffs toasted wafers stewed fruit peach shortcake sixth day breakfast fresh fruit cerealine flakes strawberry toast macaroni with cream sauce sliced tomato graham puffs parker house rolls toasted wafers stewed fruit dinner potato soup baked sweet potato mashed peas cauliflower with egg sauce graham grits granola fruit rolls graham puffs stewed fruit rice cream pudding sabbath breakfast fresh fruit rolled wheat with blackberries and cream prune toast fruit rolls raised graham biscuit toasted wafers fresh tomatoes stewed fruit dinner cream pea soup mashed sweet potato string beans pearl wheat with peaches and cream buns cream rolls toasted wafers nuts thirty-sixth week first day breakfast fresh fruit graham mush blackberry toast sliced tomato currant puffs cream rolls toasted wafers baked apples stewed fruit dinner sweet potato soup steamed potato boiled beets stewed lima beans rolled wheat buns graham puffs toasted wafers stewed fruit peach sandwich second day breakfast fresh fruit rolled wheat apricot toast zwieback graham puffs breakfast rolls lemon apples stewed fruit dinner lima bean soup potato stewed with celery mashed squash scalloped tomatoes farina whole-wheat bread toasted rolls graham gems sliced peaches bran jelly with fruit sauce third day breakfast fresh fruit granola apple mush blueberry toast cream rolls whole-wheat puffs toasted wafers sliced tomatoes stewed fruit dinner corn and bean soup baked potato stewed tomato scalloped cauliflower pearl wheat whole-wheat bread toasted rolls corn puffs stewed fruit farina custard fourth day breakfast fresh fruit oatmeal tomato toast whole-wheat puffs graham bread toasted wafers baked sweet apples stewed fruit dinner tomato and rice soup baked sweet potato mashed beans green peas graham grits oatmeal bread graham puffs toasted wafers sliced peaches red rice fifth day breakfast fresh fruit cracked wheat banana toast baked sweet apples oatmeal bread graham gems toasted wafers stewed fruit dinner celery soup mashed potato baked tomato baked green corn graham grits graham bread sticks rye puffs stewed fruit baked apple dessert sixth day breakfast fresh fruit rice cream toast whole-wheat puffs corn cakes sticks sliced tomatoes stewed fruit dinner potato and rice soup macaroni baked with granola mashed cabbage string beans pearl wheat pop overs cream crisps graham bread stewed fruit almonds sabbath breakfast fresh fruit rolled oats tomato toast toasted wafers fruit rolls raised biscuit baked pears stewed fruit dinner green corn soup tomato and macaroni stewed potato rolled wheat fruit bread cream crisps stewed fruit peach pie grapes thirty-seventh week first day breakfast fresh fruit cerealine flakes toast with egg sauce fruit bread breakfast rolls toasted wafers baked sweet apples sliced peaches dinner green bean soup mashed potato baked squash corn pudding graham grits graham bread currant puffs toasted wafers stewed fruit peach shortcake second day breakfast fresh fruit peach mush tomato toast macaroni with kornlet graham bread cream mush rolls stewed fruit dinner cream pea soup baked potato shelled beans cauliflower with tomato sauce browned rice toasted rolls graham bread whole-wheat puffs stewed fruit jam pudding third day breakfast fresh fruit oatmeal porridge peach toast sliced tomato graham crisps graham gems stewed fruit dinner cream barley soup scalloped potato beet salad macaroni with tomato sauce rice whole-wheat bread toasted wafers graham gems stewed fruit molded wheat with grape sauce fourth day breakfast fresh fruit graham grits dry toast with tomato gravy whole-wheat bread crusts breakfast rolls baked pears stewed fruit dinner white celery soup baked sweet potato mashed peas scalloped tomatoes pearl wheat whole-wheat bread beaten biscuit graham crackers stewed fruit cocoanut rice custard fifth day breakfast fresh fruit rolled oats macaroni with apple sauce sliced tomato whole-wheat puffs toasted wafers stewed fruit dinner lentil soup mashed potato baked squash string beans rolled rye whole-wheat bread crusts graham crisps stewed fruit peach pudding or fresh fruit sixth day breakfast fresh fruit graham mush with fruit gravy toast whole-wheat puffs crescents toasted wafers baked apples stewed fruit dinner split pea soup baked potato baked tomato green corn pulp rice fruit loaf graham gems sticks stewed fruit sweet apple pie or fresh fruit sabbath breakfast fresh fruit rolled wheat peach toast sliced tomato baked pears fruit bread beaten biscuit stewed fruit dinner green corn soup stewed lima beans mashed sweet potato rice with peaches beaten biscuit currant buns stewed fruit pears thirty-eighth week first day breakfast fresh fruit peach mush dry toast with hot cream macaroni with tomato sauce toasted beaten biscuit fruit bread stewed fruit dinner bean and tapioca soup mashed potato stewed celery baked squash rolled wheat whole-wheat bread currant puffs toasted wafers stewed fruit peach tapioca second day breakfast fresh fruit rolled rye lentil toast sliced tomato cream rolls graham puffs toasted wafers stewed fruit dinner lentil soup potato snowballs stewed tomato egg and macaroni browned rice whole-wheat bread toasted rolls crusts stewed fruit plain fruit pudding third day breakfast fresh fruit oatmeal sweet apple toast cottage cheese whole-wheat puffs french rolls graham crisps stewed fruit dinner plain rice soup baked potato with celery sauce shelled beans baked corn farina with fresh fruit graham puffs oatmeal crisps stewed fruit fresh fruit, or sweet apple pudding fourth day breakfast fresh fruit rice with peaches tomato toast whole-wheat puffs oatmeal crisps breakfast rolls sliced peaches dinner shelled bean soup mashed sweet potato scalloped tomatoes celery pearl wheat toasted rolls buns graham puffs stewed fruit apple manioca fifth day breakfast fresh fruit rolled oats strawberry toast graham bread toasted wafers rye gems baked sweet apples stewed fruit dinner oatmeal soup mashed potato mashed squash boiled macaroni browned rice graham bread beaten biscuit fruit crackers stewed fruit cup custard sixth day breakfast fresh fruit cerealine macaroni with raisins slice tomatoes cream rolls whole-wheat puffs toasted wafers stewed fruit dinner brown soup boiled potato stewed celery pease cakes with tomato sauce graham grits raised biscuit graham gems toasted wafers stewed fruit grape tart sabbath breakfast fresh fruit rice grape toast fruit bread beaten biscuit baked apples stewed fruit dinner tomato and vermicelli soup mashed sweet potato stewed corn boiled wheat fruit bread beaten biscuits stewed fruit farina blancmange with grape sauce thirty-ninth week first day breakfast fresh fruit granola fruit mush gravy toast whole-wheat puffs toasted wafers stewed fruit dinner bean and tomato soup mashed potato boiled green corn string beans rolled wheat toasted wafers whole-wheat bread corn puffs stewed fruit stewed fruit pudding second day breakfast fresh fruit peach mush snowflake toast graham puffs cream rolls baked pears stewed fruit dinner green bean soup potato cakes stewed tomato baked beets cracked wheat pop overs toasted wafers graham bread stewed fruit bread custard third day breakfast fresh fruit oatmeal tomato toast graham bread corn puffs graham crisps baked sweet apples stewed fruit dinner mixed potato soup baked potato chopped beets succotash graham grits graham bread toasted wafers rye gems stewed fruit cracked wheat pudding fourth day breakfast fresh fruit plum porridge cream toast cottage cheese whole-wheat puffs toasted wafers graham bread stewed fruit dinner pea and tomato soup mashed potato stewed celery corn pudding rolled wheat graham puffs toasted wafers buns stewed fruit rice and tapioca pudding fifth day breakfast fresh fruit rolled oats tomato toast whole-wheat puffs raised biscuit toasted wafers baked sour apples stewed fruit dinner green corn soup steamed potato mashed squash scalloped turnip rolled wheat crusts toasted wafers graham bread stewed fruit lemon cornstarch pudding sixth day breakfast fresh fruit oatmeal gruel with croutons grape toast macaroni with kornlet cream rolls graham puffs stewed fruit dinner swiss potato soup creamed potato celery macaroni with tomato sauce cracked wheat graham bread toasted rolls fruit crackers stewed fruit snowball custard sabbath breakfast fresh fruit rice with peaches apricot toast toasted wafers fruit rolls whole-wheat bread stewed fruit dinner cream pea soup chopped sweet potato sliced tomato rice whole-wheat bread fruit rolls toasted wafers stewed fruit grape pie fortieth week first day breakfast fresh fruit grape mush cream toast graham gems toasted rolls steamed figs stewed fruit dinner potato and vermicelli soup boiled macaroni stewed lima beans boiled corn cracked wheat whole-wheat puffs corn cakes toasted wafers stewed fruit cornstarch meringue second day breakfast fresh fruit rolled oats celery toast baked sweet potatoes whole-wheat puffs toasted wafers graham bread tomato salad dinner lima bean soup mashed potato scalloped tomatoes green corn cakes mixed mush sally lunn gems graham bread toasted wafers stewed fruit rice snow third day breakfast fresh fruit rice tomato toast graham crisps raised biscuit grape apples stewed fruit dinner brown soup potato snowballs stewed split peas scalloped cauliflower graham grits whole-wheat bread graham crisps corn puffs stewed fruit farina blancmange with grape sauce fourth day breakfast fresh fruit granola apple mush grape toast cream rolls rye gems whole-wheat bread cup custard stewed fruit dinner pea and tomato soup baked potato baked squash boiled beets with cream sauce pearl wheat whole-wheat puffs sticks raised corn bread stewed fruit nuts fifth day breakfast fresh fruit rolled rye gravy toast oatmeal crisps corn bread whole-wheat puffs baked apples stewed fruit dinner vegetable soup mashed potato scalloped egg plant macaroni with tomato sauce rolls toasted wafers graham bread farina stewed fruit almond cornstarch pudding with grape sauce sixth day breakfast fresh fruit grape mush cream toast fruit bread graham puffs toasted wafers granola baked apples stewed fruit dinner baked bean soup potato rice mashed squash boiled green corn graham mush fruit bread toasted wafers graham puffs stewed fruit apple sandwich sabbath breakfast fresh fruit rice with fig sauce peach toast sliced tomato fruit bread beaten biscuit toasted wafers stewed fruit dinner tomato and vermicelli soup mashed sweet potato green corn pulp boiled wheat fruit bread beaten biscuit grape tarts stewed fruit forty-first week first day breakfast fresh fruit browned rice grape toast toasted beaten biscuit graham puffs baked sweet apples stewed fruit dinner corn and tomato soup sweet potato cakes shelled beans macaroni baked with granola farina graham puffs zwieback cream rolls stewed fruit fresh fruit second day breakfast fresh fruit granola apple mush gravy toast sliced tomato toasted rolls corn dodgers stewed fruit dinner shelled bean soup baked potato with brown sauce chopped cabbage baked tomato pearl barley graham puffs sticks rye bread stewed fruit rice cream pudding third day breakfast fresh fruit oatmeal porridge dry toast with hot cream rye bread toasted wafers graham puffs baked sour apples stewed fruit dinner tomato and rice soup steamed potato with cream sauce baked squash mashed peas graham apple mush rye bread zwieback graham gems stewed fruit fresh fruit fourth day breakfast fresh fruit graham mush with dates gravy toast rye bread toasted wafers corn puffs lemon apples stewed fruit dinner cream pea soup scalloped potato chopped turnip macaroni baked with kornlet steamed rice toasted wafers currant puffs rye bread stewed fruit cornmeal pudding fifth day breakfast fresh fruit rolled rye tomato toast graham bread breakfast rolls baked sweet apples stewed fruit dinner swiss potato soup baked beans boiled macaroni boiled wheat graham bread toasted wafers whole-wheat puffs stewed fruit rice and tapioca pudding sixth day breakfast fresh fruit rice with lentil gravy gravy toast sliced tomato graham puffs toasted wafers stewed fruit dinner corn and bean soup mashed potato scalloped tomato stewed celery cracked wheat graham bread zwieback crusts stewed fruit graham grits pudding sabbath breakfast fresh fruit rolled oats grape toast graham raised biscuit toasted wafers breakfast rolls baked sweet apples cup custard stewed fruit dinner tomato and macaroni soup broiled potato stewed corn browned rice graham biscuit beaten biscuit stewed fruit apple pie forty-second week first day breakfast fresh fruit cerealine flakes gravy toast caked peas whole-wheat puffs toasted beaten biscuit stewed fruit dinner celery soup boiled potato with tomato cream sauce baked cauliflower shelled beans graham grits currant puffs cream rolls toasted wafers stewed fruit tapioca grape jelly second day breakfast fresh fruit oatmeal tomato toast whole-wheat puffs toasted rolls bakes apples stewed fruit dinner potato soup mashed peas mashed cabbage cracked wheat whole-wheat puffs graham crisps stewed fruit rice cream pudding third day breakfast fresh fruit graham mush grape toast cream rolls toasted wafers graham gems baked apples stewed fruit dinner cream pea soup steamed potato boiled beets celery tomato and macaroni rice parker house rolls graham gems toasted wafers stewed fruit cracked wheat pudding fourth day breakfast fresh fruit steamed rice with grape sauce prune toast graham bread toasted wafers crusts baked pears stewed fruit dinner swiss lentil soup baked potato baked squash chopped cabbage boiled wheat graham bread rye gems toasted wafers stewed fruit rice snowballs fifth day breakfast fresh fruit rolled oats lentil toast whole-wheat puffs toasted wafers graham bread stewed fruit dinner tomato and macaroni soup baked sweet potato stewed celery boiled green corn rolled rye graham bread currant puffs sticks stewed fruit molded wheat with grape sauce sixth day breakfast fresh fruit oatmeal gruel with croutons tomato toast graham crisps graham bread pop overs stewed fruit dinner green corn soup chopped potato baked beans mashed squash farina cream mush rolls vienna bread stewed fruit stewed fruit pudding sabbath breakfast fresh fruit cracked wheat with raisins prune toast vienna bread beaten biscuit toasted rolls baked apples stewed fruit dinner bean and potato soup stewed corn boiled macaroni granola fruit mush buns beaten biscuit toasted wafers stewed fruit nuts fresh fruit forty-third week first day breakfast fresh fruit stewed fruit granola apple mush dry toast with hot cream whole-wheat puffs toasted beaten biscuit baked apples stewed fruit dinner celery soup mashed potato scalloped tomato mashed peas graham grits corn puffs cream crisps graham gems stewed fruit fresh fruit second day breakfast fresh fruit rolled wheat tomato toast cream rolls whole-wheat bread graham gems grape apples stewed fruit dinner cream pea soup baked potatoes with brown sauce shelled beans corn and tomato graham grits toasted rolls whole-wheat bread currant puffs stewed fruit bake sweet apples with whipped cream third day breakfast fresh fruit oatmeal porridge with croutons grape toast whole-wheat puffs sticks fruit crackers bake sweet apples stewed fruit dinner plain rice soup baked potatoes with celery sauce mashed beans parsnip with cream sauce graham grits corn bread whole-wheat puffs toasted wafers stewed fruit apple tart fourth day breakfast fresh fruit rolled oats gravy toast cream rolls whole-wheat bread toasted wafers baked sweet apples stewed fruit dinner bean and tomato soup mashed potato chopped beets macaroni baked with granola rice whole-wheat bread graham gems cream crisps stewed fruit farina blancmange fifth day breakfast fresh fruit oatmeal blancmange with grape sauce sweet apple toast corn meal gruel with croutons whole-wheat puffs cream crisps french rolls stewed fruit dinner tomato cream soup mashed potato mashed squash baked turnip pearl wheat with raisins whole-wheat bread graham crisps toasted wafers stewed fruit rice custard sixth day breakfast fresh fruit rolled rye peach toast whole-wheat puffs graham bread toasted wafers baked pears stewed fruit dinner cream barley soup scalloped potato succotash scalloped tomato graham grits graham puffs graham bread sticks stewed fruit plain fruit pudding sabbath breakfast fresh fruit granola fruit mush prune toast beaten biscuit buns toasted wafers baked chestnuts cup custard stewed fruit dinner corn soup canned green peas tomato and macaroni graham grits fruit bread toasted wafers stewed fruit squash pie forty-fourth week first day breakfast almonds with wafers cerealine steamed eggs baked potato toasted beaten biscuit graham gems stewed fruit dinner potato soup macaroni with cream sauce mashed beans baked corn browned rice graham bread cream crisps graham gems stewed fruit baked sweet apple pudding second day breakfast fresh fruit rolled oats cream toast whole-wheat puffs cream crisps fruit rolls baked sweet apples stewed fruit dinner bean and tomato soup potato rice mashed squash stewed celery cracked wheat graham puffs fruit rolls toasted wafers stewed fruit macaroni pudding third day breakfast fresh fruit granola peach mush snowflake toast macaroni with kornlet cream mush rolls fruit loaf graham crackers stewed fruit dinner oatmeal soup potato cakes celery cauliflower with tomato sauce hominy fruit loaf toasted rolls graham puffs stewed fruit snow pudding fourth day breakfast fresh fruit cracked wheat dry toast with hot cream hominy gems toasted wafers graham bread cottage cheese stewed fruit dinner black bean soup potato snowballs scalloped tomato parsnip with egg sauce rolled wheat corn puffs whole-wheat bread cream crisps stewed fruit farina blancmange fifth day breakfast fresh fruit graham grits berry toast whole-wheat puffs toasted wafers crescents granola baked sweet apples stewed fruit dinner cream barley soup mashed potato carrots with egg sauce scalloped beans rice graham bread crusts toasted wafers stewed fruit prune and tapioca pudding sixth day breakfast fresh fruit rolled wheat with baked apples gravy toast toasted wafers graham bread cream rolls and crab apple jelly stewed fruit dinner tomato and macaroni soup baked sweet potato stewed celery shelled beans pearl barley with raisins graham bread corn cake toasted wafers stewed fruit tapioca custard sabbath breakfast fresh fruit rolled oats blackberry toast beaten biscuits fruit bread lemon apples stewed fruit dinner plain rice soup warmed-over sweet potato stewed corn boiled wheat graham bread beaten biscuit toasted wafers stewed fruit nuts forty-fifth week first day breakfast fresh fruit oatmeal porridge dry toast with hot cream corn puffs toasted wafers fruit loaf roasted almonds stewed fruit dinner vegetable soup steamed potatoes with tomato cream sauce stewed cabbage mashed squash pearl wheat graham bread crusts toasted wafers stewed fruit sago pudding second day breakfast fresh fruit samp and milk gravy toast whole-wheat puffs toasted wafers hoe cake baked apples stewed fruit dinner swiss lentil soup mashed potatoes celery and tomato turnip with cream sauce oatmeal crisps graham bread toasted wafers graham grits stewed fruit baked corn meal pudding third day breakfast fresh fruit rolled oats banana toast breakfast rolls toasted wafers graham bread granola baked sweet apples stewed fruit dinner swiss potato soup mashed potato mashed peas broccoli with egg sauce cracked wheat with raisins toasted rolls graham puffs stewed fruit nuts fourth day breakfast fresh fruit plum porridge berry toast graham crackers hoe cake whole-wheat puffs baked apples stewed fruit dinner tomato and macaroni soup boiled potato with celery sauce baked beets stewed lima beans farina raised corn cake toasted wafers cream rolls stewed fruit apple tart fifth day breakfast fresh fruit rice with fig sauce cream toast currant puffs graham bread toasted wafers baked apples stewed fruit dinner cream pea soup browned potatoes succotash steamed squash graham grits graham bread rye gems toasted wafers stewed fruit farina custard sixth day breakfast fresh fruit oatmeal lentil toast macaroni with tomato sauce cream rolls rye bread toasted wafers stewed fruit roasted almonds dinner potato soup potato puff browned parsnips celery mashed peas rolled wheat rye bread whole-wheat puffs graham crisps apple rose cream sabbath breakfast fresh fruit rolled wheat prune toast fruit bread beaten biscuit white custard in cups stewed fruit dinner cream pea soup stewed potato kornlet and tomato rice rye bread buns toasted wafers stewed fruit apple pie fresh fruit forty-sixth week first day breakfast fresh fruit graham mush with dates gravy toast rye bread toasted wafers whole-wheat puffs steamed figs stewed fruit dinner canned green pea soup scalloped potatoes baked beans macaroni with egg farina pop overs toasted wafers rye bread stewed fruit rice cream pudding second day breakfast fresh fruit graham grits blackberry toast rice with lentil gravy graham puffs toasted wafers rye bread baked apples stewed fruit dinner bean and hominy soup boiled potatoes stewed celery creamed parsnips pearl wheat raised corn bread toasted wafers graham gems stewed fruit third day breakfast fresh fruit samp and milk dry toast with hot cream corn puffs toasted wafers breakfast rolls baked apples stewed fruit dinner brown soup scalloped potatoes beet salad mashed turnips boiled wheat hoe cake toasted rolls graham bread stewed fruit cracked wheat pudding fourth day breakfast fresh fruit rolled oats tomato toast rice and corn puffs graham bread toasted wafers baked apples stewed fruit dinner potato soup macaroni baked with granola succotash baked squash pearl barley pulled bread oatmeal crisps graham puffs stewed fruit apple tart fifth day breakfast fresh fruit rolled wheat celery toast baked potato with cream sauce corn cakes pulled bread oatmeal crisps stewed fruit dinner cream barley soup baked sweet potato scalloped tomatoes celery pearl wheat rye gems graham bread toasted wafers stewed fruit bread custard sixth day breakfast fresh fruit mixed mush snowflake toast graham bread cream rolls steamed figs stewed fruit dinner tomato cream soup potatoes stewed with celery parsnips with egg sauce mashed peas oatmeal blancmange with cranberry sauce graham bread toasted wafers raised corn cake stewed fruit nuts sabbath breakfast fresh fruit rice with fig sauce cream toast whole-wheat puffs buns toasted wafers baked apples stewed fruit dinner canned corn soup canned peas macaroni with egg sauce cracked wheat toasted wafers beaten biscuit fruit bread stewed fruit cranberry pie forty-seventh week first day breakfast fresh fruit corn meal mush and milk gravy toast whole-wheat puffs fruit bread toasted beaten biscuit baked chestnuts stewed fruit dinner combination soup baked potato with brown sauce scalloped turnips mashed squash graham grits raised corn cake graham gems toasted wafers stewed fruit apple tapioca second day breakfast fresh fruit graham gruel with toasted wafers blueberry toast breakfast rolls corn bread baked apples stewed fruit dinner swiss potato soup baked sweet potato mashed beans stewed sweet corn cracked wheat toasted rolls pulled bread graham puffs stewed fruit rice cream pudding third day breakfast fresh fruit rolled wheat with raisins banana toast hoe cake toasted wafers whole-wheat puffs stewed fruit dinner vegetable oyster soup boiled potatoes with tomato cream sauce mashed parsnips mashed lentils graham grits whole-wheat bread bean gems toasted wafers stewed fruit almonds fourth day breakfast fresh fruit oatmeal cream toast potato cakes celery corn bread graham gems toasted wafers stewed fruit dinner parsnip soup scalloped potatoes mashed peas macaroni with tomato sauce steamed rice whole-wheat bread graham gems toasted wafers stewed fruit cup custards fifth day breakfast fresh fruit oatmeal porridge with toasted wafers gravy toast whole-wheat puffs hoe cakes steamed figs stewed fruit dinner cream pea soup baked potato boiled macaroni stewed cabbage and tomato graham grits zwieback graham bread corn puffs stewed fruit apple rose cream sixth day breakfast fresh fruit rolled oats tomato toast macaroni with kornlet whole-wheat bread toasted wafers rye gems stewed fruit dinner plain rice soup mashed potatoes baked squash scalloped beans graham mush whole-wheat bread oatmeal crisps graham crusts stewed fruit baked apple loaf sabbath breakfast fresh fruit rolled rye prune toast beaten biscuit whole-wheat bread graham crackers grape apples stewed fruit dinner lima bean soup mashed sweet potatoes scalloped tomato rice fruit bread beaten biscuit stewed fruit farina blancmange forty-eighth week first day breakfast fresh fruit graham mash with dates blackberry toast whole-wheat puffs fruit bread toasted wafers baked apples stewed fruit dinner green pea soup boiled potato with cream sauce mashed lima beans stewed vegetable oysters graham grits corn puffs toasted wafers graham crusts stewed fruit rice custard pudding second day breakfast baked chestnuts samp and milk vegetable oyster toast creamed potatoes toasted wafers graham bread whole-wheat puffs stewed fruit dinner bean and tomato soup mashed potato stewed split peas macaroni with egg cracked wheat parker house rolls sticks corn puffs stewed fruit prune tapioca third day breakfast fresh fruit rolled oats prune toast graham sticks fruit loaf baked apples roasted almonds stewed fruit dinner swiss potato soup baked potato boiled beets with cream sauce macaroni with tomato sauce rolled wheat fruit loaf rye gems toasted wafers stewed fruit baked apples with whipped cream fourth day breakfast fresh fruit steamed rice lentil toast whole-wheat puffs graham crisps fruit bread dinner vegetable oyster soup mashed potato parsnips with egg sauce succotash boiled wheat with lemon sauce graham crisps beaten biscuit whole-wheat puffs cocoanut blancmange cranberry jelly fifth day breakfast fresh fruit oatmeal gruel with croutons tomato toast macaroni with raisins whole-wheat puffs toasted wafers beaten biscuit stewed fruit baked apples dinner cream barley soup mashed sweet potato mashed peas stewed celery hominy cream crisps corn cake graham bread stewed fruit apple tart sixth day breakfast fresh fruit graham apple mush tomato toast cream crisps graham bread hominy gems baked apples stewed fruit dinner cream pea soup boiled potato scalloped tomatoes mashed squash cracked wheat with raisins graham bread rye gems toasted wafers stewed fruit baked apples with cream sauce sabbath breakfast fresh fruit rice with raisins prune toast toasted wafers crescents graham bread baked apples cup custards stewed fruit dinner tomato and macaroni soup canned sweet corn cold boiled beets, sliced graham grits beaten biscuit graham bread toasted wafers stewed fruit prune pie forty-ninth week. first day breakfast fresh fruit graham mush with chopped figs gravy toast cream rolls corn gems baked chestnuts stewed fruit dinner canned corn soup mashed potato chopped beets stewed parsnips with celery rolled wheat toasted rolls whole-wheat puffs graham bread stewed fruit fig pudding with orange sauce second day breakfast fresh fruit oatmeal cracker toast graham sticks currant puff graham bread baked apples stewed fruit dinner cream pea soup potato rice chopped cabbage scalloped vegetable oysters browned rice graham sticks raised corn cake stewed fruit cracked wheat pudding third day breakfast fresh fruit granola fruit mush cream toast boiled macaroni hoe cake whole-wheat bread toasted wafers baked apples stewed fruit dinner vegetable oyster soup steamed potato with cream sauce stewed corn and tomatoes mashed squash mixed mush pop overs toasted wafers cream rolls stewed fruit cornstarch blancmange fourth day breakfast fresh fruit graham grits strawberry toast whole-wheat puffs graham bread cream rolls baked chestnuts stewed fruit dinner pea and tomato soup mashed potato stewed pumpkin macaroni baked with granola pearl barley graham bread sally lunn gems toasted rolls stewed fruit molded tapioca fifth day breakfast fresh fruit graham mush tomato toast potato cakes graham bread rye gems toasted wafers stewed fruit dinner tomato and macaroni soup potato snow stewed parsnips chopped turnip rolled rye graham bread toasted wafers graham crusts stewed fruit prune dessert sixth day breakfast fresh fruit rolled oats gravy toast whole-wheat puffs toasted wafers hoe cake baked apples stewed fruit dinner mixed potato soup macaroni with cream sauce stewed beans scalloped tomato pearl wheat pulled bread corn cakes stewed fruit farina custard sabbath breakfast fresh fruit rolled oats prune toast fruit bread cream rolls toasted wafers steamed figs cup custard stewed fruit dinner vegetable oyster soup macaroni with kornlet canned string beans steamed rice graham fruit bread cream rolls cranberry jelly fresh fruit fiftieth week. first day breakfast fresh fruit cerealine flakes baked potato with cream gravy toasted wafers whole-wheat puffs hoe cake baked chestnuts stewed fruit dinner velvet soup broiled potato succotash baked squash cracked wheat toasted rolls graham bread crusts stewed fruit rice cream pudding second day breakfast fresh fruit corn meal mush cream toast cream rolls granola gems graham bread baked apples stewed fruit dinner brown soup baked potato stewed celery mashed peas with tomato sauce graham grits french rolls rye bread toasted wafers stewed fruit apple snow third day breakfast fresh fruit rolled wheat grape toast graham crisps rye bread graham puffs lemon apples stewed fruit dinner cream pea soup mashed potato mashed parsnips macaroni with egg pearl wheat with raisins rye bread toasted wafers currant puffs stewed fruit california grapes fourth day breakfast fresh fruit oatmeal tomato toast whole-wheat puffs graham sticks corn cakes granola baked apples stewed fruit dinner parsnip soup potato rice steamed squash baked beans cracked wheat raised biscuit toasted wafers graham gems stewed fruit farina blancmange with cranberry dressing fifth day breakfast fresh fruit graham apple mush blackberry toast macaroni with cream sauce whole-wheat puffs graham bread toasted wafers stewed fruit dinner baked bean soup potato cakes scalloped tomatoes stewed vegetable oysters rice graham bread oatmeal crisps beaten biscuit stewed fruit tapioca jelly sixth day breakfast fresh fruit rolled rye snowflake toast toasted wafers graham bread corn puffs citron apples stewed fruit dinner vegetable oyster soup baked sweet potato mashed peas boiled beets with lemon dressing graham grits pulled bread graham crusts stewed fruit sabbath breakfast fresh fruit rice with fig sauce gravy toast fruit bread toasted wafers cream rolls grape apples stewed fruit dinner kornlet soup mashed sweet potato pease cakes browned rice buns pulled bread cream rolls stewed fruit bananas fifty-first week first day breakfast fresh fruit cerealine flakes cream toast graham puffs fruit bread toasted wafers baked apples stewed fruit dinner swiss lentil soup boiled potatoes with cream sauce scalloped tomato stewed vegetable oysters pearl barley graham bread rye gems toasted wafers lemon apples stewed fruit second day breakfast fresh fruit oatmeal vegetable oyster toast lentil puree toasted wafers corn puffs graham bread stewed fruit dinner pea and tomato soup mashed potato mashed turnip parsnip with egg sauce graham grits raised corn cake graham sticks stewed fruit ground rice pudding third day breakfast fresh fruit graham mush with raisins tomato toast graham bread toasted wafers whole-wheat puffs stewed fruit dinner parsnip soup baked potato mashed squash stewed lima beans cracked wheat graham bread cream crisps pop overs stewed fruit bread custard fourth day breakfast fresh fruit plum porridge dry toast with hot cream whole-wheat bread cream crisps hoe cake granola baked apples stewed fruit dinner vermicelli soup baked potato with pease gravy boiled beets stewed tomatoes graham grits whole-wheat bread toasted wafers beaten biscuit cranberry tarts fifth day breakfast fresh fruit rolled oats gravy toast baked sweet potato whole-wheat bread toasted wafers graham puffs stewed fruit dinner tomato and macaroni soup baked potatoes with brown sauce mashed peas stewed dried corn rice whole-wheat bread toasted wafers rye gems stewed fruit nuts and oranges sixth day breakfast fresh fruit corn meal mush apricot toast whole-wheat puffs toasted wafers breakfast rolls steamed figs stewed fruit dinner cream pea soup boiled potato stewed carrots celery mashed chestnuts cracked wheat raised corn cake toasted wafers fruit bread stewed fruit rice cream pudding sabbath breakfast fresh fruit rolled oats grape toast beaten biscuit roasted almonds stewed fruit dinner tomato and vermicelli soup boiled macaroni canned string beans steamed rice beaten biscuit fruit bread toasted wafers stewed fruit fresh fruit fifty-second week first day breakfast fresh fruit plum porridge strawberry toast toasted wafers hoe cake graham puffs baked chestnuts stewed fruit dinner vegetable oyster soup baked potato cabbage and tomato hulled corn or hominy graham grits whole-wheat puffs graham sticks fruit bread stewed fruit snow pudding second day breakfast fresh fruit corn meal mush tomato toast whole-wheat puffs toasted wafers baked apples stewed fruit dinner lentil soup mashed potato boiled macaroni canned okra and tomato corn bread graham puffs toasted wafers stewed fruit fresh fruit and nuts third day breakfast fresh fruit rolled oats dry toast with hot cream currant puffs rye bread toasted wafers baked apples stewed fruit dinner lima bean soup scalloped potato mashed peas baked squash celery rice with raisins rye bread graham crusts toasted wafers stewed fruit apple manioca fourth day breakfast baked chestnuts rolled wheat gravy toast baked sweet potato with tomato sauce cream rolls graham puffs granola stewed fruit dinner cream pea soup baked potato stewed tomatoes scalloped vegetable oysters graham grits graham bread toasted wafers buns stewed fruit apple tart fifth day breakfast fresh fruit cracked wheat vegetable oyster toast graham bread crusts toasted wafers baked apples stewed fruit dinner potato soup baked beans stewed parsnips pearl wheat graham bread currant puffs toasted wafers stewed fruit rice cream pudding sixth day breakfast fresh fruit graham mush with dates snowflake toast graham bread toasted wafers whole-wheat puffs baked apples stewed fruit dinner black bean soup mashed potato kornlet and tomato macaroni baked with granola farina graham bread crescents cream rolls stewed fruit cracked wheat pudding sabbath breakfast fresh fruit rolled oats blackberry toast pulled bread buns beaten biscuit baked chestnuts citron apples stewed fruit dinner canned green pea soup broiled potato macaroni with egg sauce steamed rice with raisins buns beaten biscuit toasted wafers stewed fruit farina pie counting the cost. the expense of the menus given will vary somewhat with the locality and the existing market prices. the following analysis of several similar bills of fare used in widely different localities will serve to show something of the average cost. the first of these were taken at random from the daily menus, during the month of january, of a michigan family of seventeen persons, grown persons and hearty, growing children, none younger than six years. in the estimates made of the cost of material, wherever fractions occurred, the next higher whole number was taken. no butter was used, a small pitcher of cream for each individual supplying its place. the milk used for cooking was not counted, since in this case most of the cream had been removed, and its cost reckoned at the entire cost of the milk itself, or twenty cents a quart, allowing four quarts of milk at five cents a quart for one quart of cream. bills of fare. breakfast fresh apples toasted whole-wheat wafers rolled wheat with cream grape toast whole-wheat puffs toasted wafers baked sweet apples stewed prunes cream hot milk _cost:_ apples (fresh and baked), one half peck, c.; one lb. rolled wheat, c.; one and one half lbs. zwieback for toast, c.; one pint of canned grape pulp for toast, c.; puffs (for which beside milk, three eggs at c. per doz., and one and one half lbs. whole-wheat flour at c. per lb. were used), c.; two and one half lbs. of california prunes, c.; two qts. cream, an amount quite sufficient for moistening the toast and supplying a small cream cup for each individual, c.; two lbs. of toasted whole-wheat wafers, c. --making the entire cost of breakfast $ . , or exactly nine cents per person. dinner lima bean soup baked potato with cream sauce scalloped vegetable oysters graham grits whole-wheat bread whole-wheat wafers, toasted canned cherries citron apples with whipped cream cream hot milk _cost:_ one and one fourth lbs. lima beans, c.; one half peck of potatoes, c.; one lb. graham grits, c.; loaf whole-wheat bread, c.; - / lbs. whole-wheat wafers, c.; canned cherries, c.; apples and citron, c.; bunches vegetable oysters, c.; cream ( cup for the soup, one for the cream sauce, and one for whipped cream, beside three and one fourth pints for individual use), c.; flour and sugar for cooking, c. total, $ . --a little less than ten cents each. breakfast no. bananas oatmeal gravy toast graham gems toasted wafers apple sauce cream hot milk _cost:_ / doz. bananas, c.; toast, c.; cream for gravy, c.; material for gems (graham flour, milk, and a small portion of cream), c.; apple sauce, c.; wafers, c.; cream for individual use, c.; sugar, c. total, $ . , or a trifle more than cents apiece. dinner no. tomato and macaroni soup boiled potato with gravy mashed peas pearl barley with raisins whole-wheat bread toasted wafers canned berries apple tapioca with cream cream hot milk _cost:_ for the soup was required two cans of tomatoes at c. each, oz. macaroni at c. per lb., and one cup of cream, c.; / peck of potatoes, c.; / lbs. peas, c.; lb. pearl barley, c.; / lb. raisins, c.; / lb. tapioca, c.; apples, c.; cream, c.; canned fruit, c.; flour and sugar, c. total, $ . --ten cents apiece for each member of the household. the following bills of fare were used by an iowa family of six persons. the prices given were those current in that locality in the month of march. breakfast apples rolled oats tomato toast toasted wafers graham gems patent flour bread dried apple sauce cream hot milk _cost:_ one sixth peck of apples, / c.; one third lb. rolled oats, / c.; three fourths lb. whole-wheat wafers, / c.; one half can tomatoes, c.; bread for table and for toast, c.; material for gems, / c.; dried apples, c.; sugar, c.; cream and milk, c. average cost for each person, / cents. dinner canned corn soup with croutons scalloped tomato parsnip with egg sauce graham mush buns whole-wheat bread cup custard cream hot milk _cost:_ one can of corn, c.; tomatoes (using the half can left over from breakfast), c.; bread for the table, for the scalloped tomatoes, and for croutons for the soup, c.; parsnips, c.; buns, c.; four eggs, / c.; milk and cream, c.; sugar, c.; graham flour, c. average cost, cents apiece. the material for the bills of fare given on the next page was reckoned at prices current in a city in northern west virginia, in the autumn, and was for a family of six persons. breakfast browned rice graham crisps whole-wheat puffs dried peach sauce cream hot milk _cost:_ one half doz. bananas, c.; one half lb. rice, c.; puffs, c; crisps - / c.; one lb. dried peaches, c.; qts. milk, c.; sugar, - / c. total, cents, or cents for each individual. dinner tomato soup with croutons baked potatoes mashed peas rolled wheat whole-wheat bread orange rice cream hot milk _cost:_ one half peck tomatoes, - / c.; one fourth peck potatoes, c.; one half lb. rolled wheat, - / c.; one fourth loaf of bread to make croutons, - / c,; whole-wheat bread, c.; one half doz. oranges, - / c.; one half lb. rice, c.; two qts. milk, c. total, cents, or exactly cents apiece. the following four days' bills of fare,--the first two served by a michigan lady to her family of four persons, the second used by an illinois family of eight,--although made up of much less variety, serve to show how one may live substantially even at a very small cost. breakfast no. apples graham mush with dates toasted wafers bread dried apples stewed with cherries milk cream _cost:_ apples, c.; graham mush and dates, c.; toasted wafers, c.; bread, c.; sauce, c.; milk and cream, c. total, cents, or cents apiece. dinner no. baked potatoes with gravy mashed peas oatmeal blancmange whole-wheat bread stewed fruit milk cream _cost:_ mashed peas, c.; baked potato and gravy, c.; whole-wheat bread, c.; milk and cream, c.; oatmeal blancmange, c.; sauce, c. total cost, cents, or cents apiece. breakfast no. apples graham grits zwieback cream milk _cost:_ apples, c.; graham grits, c.; graham gems, c.; zwieback, c.; cream and milk, c. total, cents, or cents per person. dinner no. pea and tomato soup scalloped potatoes graham rolls rice custard milk cream _cost:_ soup, c.; potatoes, c.; rolls c.; milk and cream, c.; rice custard, c. total, cents, or cents each. breakfast no. baked apples graham grits with cream cream toast graham gems graham and whole-wheat wafers stewed prunes breakfast no. oatmeal with cream blueberry toast breakfast rolls graham and whole-wheat wafers stewed apples dinner no. bean soup with croutons mashed potatoes pearl wheat macaroni with tomato sauce oatmeal crackers patent flour bread fresh apples dinner no. rice soup baked potatoes with cream gravy baked beans graham crackers whole-wheat bread fresh apples farina with cream material necessary to furnish these four meals for eight persons,-- six lbs. flour, c.; two lbs. crackers, different varieties, c.; pearl wheat, oatmeal, graham grits, and farina, one half lb. each, c.; one peck apples, c.; prunes, c.; one half lb. rice, - / c.; two lbs. beans, c.; one can tomatoes, .; one half peck of potatoes, c.; blueberries, c.; eight qts. milk, c.; macaroni, c.; sugar, - / c. total, $ . , or cost to each individual, - / cents a meal. table topics. the food on which the man who would be healthy should live must be selected so as to ensure variety without excess.--_dr. richardson._ hearty foods are those in which there is an abundance of potential energy.--_prof. atwater._ an old-fashioned recipe for a little home comfort.--take of thought for self one part, two parts of thought for family; equal parts of common sense and broad intelligence, a large modicum of the sense of fitness of things, a heaping measure of living above what your neighbors think of you, twice the quantity of keeping within your income, a sprinkling of what tends to refinement and aesthetic beauty, stirred thick with the true brand of christian principle, and set it to rise.--_sel._ for all things have an equal right to live. 't is only just prerogative we have; but nourish life with vegetable food, and shun the sacrilegious taste of blood.--_ovid._ a batch of dinners holiday dinners, a special dinner for a holiday celebration has so long been a time-honored custom in most families, that the majority of housewives consider it indispensable. while we admire the beautiful custom of gathering one's friends and neighbors around the hospitable board, and by no means object to a special dinner on holiday occasions, yet we are no wise in sympathy with the indiscriminate feastings so universally indulged in at such dinners, whereby stomachs are overloaded with a decidedly unhealthful quality of food, to be followed by dull brains and aching heads for days to come. and this is not the extent of the evil. holiday feasting undoubtedly has much to do with the excessive use of intoxicants noticeable at such times. tempted to overeat by the rich and highly seasoned viands which make up the bill of fare, the heaviness resulting from a stomach thus overburdened creates a thirst not readily satisfied. a person who has noted how frequently one is called upon to assuage thirst after having eaten too heartily of food on any occasion, will hardly doubt that indigestible holiday dinners are detrimental to the cause of total abstinence. then, for the sake of health and the cause of temperance, while an ample repast is provided, let not the bill of fare be so lavish as to tempt to gormandizing; and let the viands be of the most simple and wholesome character practicable, although, of course, inviting. as an aid in this direction, we offer the following bills of fare;-- thanksgiving menus. no. tomato soap with pasta d'italia stuffed potatoes canned asparagus pulp succotash celery graham grits fruit rolls graham puffs buns canned peaches pumpkin pie baked chestnuts grape apples fresh fruits no. vegetable oyster soup potato puff roasted sweet potatoes parsnip stewed with celery beet salad boiled wheat with raisins cream crisps whole-wheat bread crescents with peach jelly canned fruit cranberry tarts almonds and pecans holiday menus. no. canned corn soup mashed sweet potato macaroni with tomato sauce canned wax beans or cabbage salad steamed rice graham puffs fruit bread toasted wafers canned strawberries malaga grapes loaf cake with roasted almonds bananas in syrup no. pea and tomato soup ornamental potatoes scalloped vegetable oysters egg and macaroni farina with fig sauce sally lunn gems beaten biscuit graham bread apply jelly canned gooseberries prune pie with granola crust citron apples pop corn [illustration: a picnic dinner] picnic dinners a picnic, to serve its true end, ought to be a season of healthful recreation; but seemingly, in the general acceptation of the term, a picnic means an occasion for a big dinner composed of sweets and dainties, wines, ices, and other delectable delicacies, which tempt to surfeiting and excess. the preparation necessary for such a dinner usually requires a great amount of extra and wearisome labor, while the eating is very apt to leave results which quite overshadow any benefit derived from the recreative features of the occasion. it is generally supposed that a picnic is something greatly conducive to health; but where everything is thus made subservient to appetite, it is one of the most unhygienic things imaginable. the lunch basket should contain ample provision for fresh-air-sharpened appetites, but let the food be as simple as possible, and of not too great variety. good whole-wheat or graham bread in some form, with well sterilized milk and cream, or a soup previously prepared from grains or legumes, which can be readily heated with the aid of a small alcohol or kerosene stove, and plenty of fruit of seasonable variety, will constitute a very good bill of fare. if cake is desirable, let it be of a very simple kind, like the buns or raised cake for which directions are given in another chapter. beaten biscuits, rolls, and crisps are also serviceable for picnic dinners. fruit sandwiches--made by spreading slices of light whole-wheat or graham bread with a little whipped cream and then with fresh fruit jam lightly sweetened, with fig sauce or steamed figs chopped, steamed prunes or sliced bananas--are most relishable. these should be made on the ground, just before serving, from material previously prepared. an egg sandwich may be prepared in the same manner by substituting for the fruit the hard-boiled yolks of eggs chopped with a very little of the whitest and tenderest celery, and seasoned lightly with salt. two pleasing and palatable picnic breads may be made as follows:-- _recipes._ picnic biscuit.--prepare a dough as for raised biscuit, page , and when thoroughly kneaded the last time, divide, and roll both portions to about one fourth of an inch in thickness. spread one portion with stoned dates, or figs that have been chopped or cut fine with scissors, cover with the second portion, and cut into fancy shapes. let the biscuits rise until very light, and bake. wash the tops with milk to glace before baking. fig wafers.--rub together equal quantities of graham meal, and figs that have been chopped very fine. make into a dough with cold sweet cream. roll thin, cut in shape, and bake. if provision can be made for the reheating of foods, a soup, or grain, macaroni with tomato sauce, or with egg or cream sauce, or some similar article which can be cooked at home, transported in sealed fruit cans, and reheated in a few moments on the grounds, is a desirable addition to the picnic bill of fare. recipes for suitable beverages for such occasions will be found in the chapter on beverages. school lunches. mothers whose children are obliged to go long distances to school, are often greatly perplexed to know what to put up for the noonday lunch which shall be both appetizing and wholesome. the conventional school lunch of white bread and butter, sandwiches, pickles, mince or other rich pie, with a variety of cake and cookies, is scarcely better than none at all; since on the one hand there is a deficiency of food material which can be used for the upbuilding of brains, muscles, and nerves; while on the other hand it contains an abundance of material calculated to induce dyspepsia, headache, dullness of intellect, and other morbid conditions. left in an ante-room, during the school session, until, in cold weather, it becomes nearly frozen, and then partaken of hurriedly, that there may be more time for play, is it to be wondered at that the after-dinner session drags so wearily, and that the pupils feel sleepy, dull, and uninterested? our brains are nourished by blood made from the food we eat; and if it be formed of improper or unwholesome food, the result will be a disordered organ, incapable of first-class work. again, the extra work imposed upon the digestive organs and the liver in getting rid of the excess of fats and sugar in rich, unwholesome foods, continually overtaxes these organs. it can hardly be doubted that a large majority of the cases of so-called overwork from which school children suffer, are caused by violation of hygienic laws regarding food and diet rather than by an excess of brain work; or in other words, had the brain been properly nourished by an abundance of good, wholesome food, the same amount of work could have been easily accomplished with no detriment whatever. whenever practicable, children should return to their homes for the midday lunch, since under the oversight of a wise mother there will be fewer violations of hygienic laws, and the walk back to the school room will be far more conducive to good digestion than the violent exercise or the sports so often indulged in directly after eating. when this is impracticable, let the lunch be as simple as possible, and not so ample as to tempt the child to overeat. good whole-wheat or graham bread of some kind, rolls, crisps, beaten biscuit, sticks, fruit rolls, and wafers, with a cup of canned fruit or a bottle of rich milk as an accompaniment, with plenty of nice, fresh fruits or almonds or a few stalks of celery, is as tempting a lunch as any child need desire. it would be a good plan to arrange for the heating of a portion of the milk to be sipped as a hot drink. in many school rooms the ordinary heating stove will furnish means for this, or a little alcohol stove or a heating lamp may be used for the purpose, under the supervision of the teacher. furnish the children with apples, oranges, bananas, pears, grapes, filberts, and almonds in place of rich pie and cake. they are just as cheap as the material used for making the less wholesome sweets, and far easier of digestion. an occasional plain fruit or grain pudding, cup custard, or molded dessert may be substituted for variety. fruit sandwiches, or a slice of stewed fruit pudding prepared as directed on page are also suitable for this purpose. rice prepared as directed below makes a wholesome and appetizing article for the lunch basket:-- creamy rice.--put a pint of milk, one quarter of a cup of best carolina rice, a tablespoonful of sugar, and a handful of raisins into an earthen-ware dish, and place on the top of the range where it will heat very slowly to boiling temperature. stir frequently, so that the rice will not adhere to the bottom of the dish. when boiling, place in the oven, and bake till the rice is tender, which can be ascertained by dipping a spoon into one side and taking out a few grains. twenty minutes will generally be sufficient. much care should be used in putting up the lunch to have it as neat and dainty as possible. a basket of suitable size covered with a clean white napkin is better for use than the conventional dinner pail, in which air-tight receptacle each food is apt to savor of all the others, making the entire contents unappetizing, if not unwholesome. sabbath dinners. one of the most needed reforms in domestic life is a change to more simple meals on the sabbath. in many households the sabbath is the only day in the week when all the members of the family can dine together, and with an aim to making it the most enjoyable day of all, the good housewife provides the most elaborate dinner of the week, for the preparation of which she must either spend an unusual amount of time and labor the day previous or must encroach upon the sacred rest day to perform the work. real enjoyment ought not to be dependent upon feasting and gustatory pleasures. plain living and high thinking should be the rule at all times, and especially upon the sabbath day. nothing could be more conducive to indigestion and dyspepsia than this general custom of feasting on the sabbath. the extra dishes and especial luxuries tempt to over-indulgence of appetite; while the lack of customary exercise and the gorged condition of the stomach incident upon such hearty meals, fosters headaches and indigestion and renders brain and mind so inactive that the participants feel too dull for meditation and study, too sleepy to keep awake during service, too languid for anything but dozing and lounging, and the day that should have fostered spiritual growth is worse than thrown away. nor is this all; the evil effects of the indigestion occasioned are apt to be felt for several succeeding days, making the children irritable and cross, and the older members of the family nervous and impatient,--most certainly an opposite result from that which ought to follow a sacred day of rest. physiologically such feasting is wrong. the wear and consequent repair incident upon hard labor, calls for an equivalent in food; but when no labor is performed, a very moderate allowance--is all that is necessary, and it should be of easy digestibility. let the sabbath meals be simple, and served with abundant good cheer and intelligent thought as an accompaniment. let as much as possible of the food be prepared and the necessary work be done the day previous, so that the cook may have ample opportunity with the other members of the family to enjoy all sabbath privileges. this need by no means necessitate the use of cold food nor entail a great amount of added work in preparation. to illustrate, take the following-- sabbath bill of fare. breakfast fresh fruit rolled wheat with cream prune toast whole-wheat bread toasted waters buns fresh strawberries dinner canned green corn soup creamed potato green peas tomato and macaroni rice toasted wafers beaten biscuit buns canned peaches fruit and nuts both the rolled wheat and rice may be prepared the day previous, as may also the prune sauce for the toast, the buns, bread, and nearly all the other foods. the potatoes can be boiled and sliced, the corn for the soup rubbed through the colander and placed in the ice chest, the green peas boiled but not seasoned, and the macaroni cooked and added to the tomato but not seasoned. the berries may be hulled, the nuts cracked, and the canned fruit opened. if the table is laid over night and covered with a spread to keep off dust, a very short time will suffice for getting the sabbath breakfast. heat the rolled wheat in the inner dish of a double boiler. meanwhile moisten the toast; and heat the prune sauce. to prepare the dinner, all that is necessary is to add to the material for soup the requisite amount of milk and seasoning, and heat to boiling; heat and season the peas and macaroni; make a cream sauce and add the potatoes; reheat the rice, which should have been cooked by steaming after the recipe given on page . all may be done in half an hour, while the table is being laid, and with very little labor. table topics. water. to the days of the aged it addeth length; to the might of the strong it addeth strength; it freshens the heart, it brightens the sight; 't is like quaffing a goblet of morning light. --_sel._ it is said that worcester sauce was first introduced as a medicine, the original formula having been evolved by a noted physician to disguise the assafetida which it contains, for the benefit of a noble patient whose high living had impaired his digestion. the turnpike road to people's hearts i find lies through their mouth, or i mistake mankind.--_dr. wolcott._ a good dinner sharpens wit, while it softens the heart.--_daran._ small cheer and great welcome make a merry feast.--_shakespeare._ index. absorption acetic acid acetic fermentation acorn coffee a fourteenth century recipe after mealtime aladdin cooker albumen , , , , albumenized milk alcoholic fermentation almond cornstarch pudding cream paste, to prepare sauce almonds blanched , alum, how to detect in flour ancient recipe for cooking barley animal food anti-fermentatives appetite, education of apple, the and bread custard beverage cake charlotte compote custard , custard pie dessert jelly jelly without sugar meringue dessert pudding, baked rose cream sago pudding apple sandwich shape snow tapioca tart toast toast water apples, directions for serving in jelly sour, raw, digestion of stewed whole sweet, raw, digestion of with apricots with raisins apricots apricot toast arrowroot blancmange gruel jelly artificial butter feeding foods, digestibility of human milk art of dining, the asparagus and peas on toast points preparation and cooking of recipes for cooking soup , stewed toast with cream sauce with egg sauce assama avena avenola baccate fruits or berries bacteria in gelatine bad cookery, evils of bad cooking the ally of intemperance bain marie , baked apples , apple loaf apple pudding apple sauce apples with cream bananas barley bean soup beets cabbage corn egg plant fish milk parsnips peaches pears potatoes quinces sweet apple dessert sweet potatoes turnips vegetables baking powders banana custard dessert dessert with gelatine pie shortcake toast bananas directions for serving in syrup barley and fruit drink antiquity of bread description of digestibility of digestion of fig pudding fruit pudding general suggestions for cooking grain, structure of gruel lemonade meal in the time of charles i milk milk for infants nutritive value of patent pearl pot recipes for cooking scotch milled soup used for bread making batter for bread, test for lightness of pudding beans boiled in a bag green, description of green, recipes for cooking lima pod, digestion of preparation and cooking of recipes for cooking shelled string time required for cooking time required for digestion bean and corn soup and hominy soup and potato soup and tomato soup bean gems beaten biscuit beating beaumont's experiments beef, broiled broth and oatmeal comparative food value of digestion of economy and adaptability in selection of jerked juice liver of recipes for cooking selection of smothered soups stewed tea , , tea and egg tea in bottles tea, nutritive value of beet coffee greens hash salad or chopped beets sugar beets baked preparation and cooking of recipes for cooking stewed with potatoes berries berry shortcake toast beverages cold, recipes for for the sick, recipes for from fruit juices for the sick recipes for bile bills of fare for weeks - bills of fare birds baked in sweet potatoes black bean soup blackberry, the beverage cornstarch pudding mush syrup tapioca blackberries, directions for serving boiled apples with syrup boiled beans beets cabbage carrots cauliflower custard custard bread pudding leg of mutton macaroni parsnips potatoes in jackets potatoes without skins potato yeast rice rice, digestion of sweet potatoes turnips wheat boiling , of vegetables violent, result of bottled beef tea bran stock brass utensils bray brazil nuts bread and apricot pudding and fig pudding and fruit custard articles from which prepared care after baking corn corn, digestion of custard, steamed custard pudding dryness of early forms of entire wheat , for the sick graham heavy, cause of how to knead keeping of perfectly risen to detect alum in to detect whiting in in desserts fermented flour, amount of required made light with air making, chemistry of materials, how to combine milk moldy necessary qualities of of mulberries overfermentation of pans pie pulled rye sour , stale stale, use of steamed test of the rising of unfermented, general directions for making unfermented, time required for baking unleavened vienna water white, injurious effects of whole-wheat , whole-wheat, proportion of phosphates in breads, fermented breadstuffs and bread-making breakfast dishes miscellaneous breakfast, grains for rolls breakfasts and dinners, a year's the ideal use of fruits for breaking bread brewis broccoli recipes broiled beef broiled birds fish mutton chop potato steak broiling , brose broth panada vegetable brown betty bread sauce soup browned cauliflower flour in soups mush parsnips rice sweet potatoes budrum buns, plain butter , absorbent properties of artificial digestion of emulsified french good, test for in ancient times in bread keeping qualities of making butterine buttermilk, composition of butternut butter-oil cabbage, description of baked boiled digestion of hash preparation and cooking of recipes for cooking salad with celery with tomatoes cake, general directions for making heat required for baking icing for made light with yeast recipes for making calves' brains candies cane sugar canned corn soup green pea soup canning fruit utensils caramel coffee custard for coloring soup brown sauce carrots digestibility of pie pudding recipes for cooking soup carrots boiled preparation and cooking stewed with egg sauce casein , , , cauliflower and broccoli, preparation and cooking recipes for cooking with egg sauce with tomato sauce celery and potato hash recipes for cooking sauce soup to keep fresh with tomato sauce cellar floor need of frequent whitewashing ventilation of walls cereals charcoal cheese cottage chinese cherry, the jelly tart toast cherries direction for serving to can chicken broth jelly panada china closet , the care of chinese soup strainer chestnut, the bread soup chestnuts, boiled mashed chocolate chopped beets cabbage turnips cinders, use of citric acid citron apples clams clear dessert clearing the table clear jelly, to make clotted cream coal coarse hominy cobnut cocoa cocoanut, the and cornstarch blancmange cornstarch pudding custard custard cake flavor pie sauce rice custard coffee coke colander, use of in the preparation of soups combination soup , compartment sink , compote of apples compound stock compressed yeast condiments in cookery condensed milk cooked fruit cookery cooking of grains utensils copper utensils cornaro, experiences of corn and chicken and tomatoes canned bread, digestion of cake cakes canned digestibility of dodgers , dried keeping qualities of lob mush rolls pudding puffs roasted green stewed green corn meal and fig pudding crust cubes mush mush with fruit pudding recipes for cooking suggestions for cooking cornstarch blancmange fruit mold , meringue pudding, plain with raisins with apples cottage cheese cows' milk, analysis of milk, prepared for infants crab apples, to can crab apple jelly cracked potatoes wheat , wheat pudding , cranberry, the drink jelly pie cranberries, to keep and sweet apples with raisins cream , barley soup cake composition of corn cakes crisps digestibility of filling for shortcake graham rolls or white sauce pea soup pie sauce temperature for raising toast toast with poached eggs use of in soups wholesomeness of creamed parsnips potatoes turnips creamery creamy rice crescents crust coffee crusts croutons cucumber, description of the serving of cupboards cupboard ventilation cup custard , currantade currant jelly puffs custard, boiled in cups plain puddings pudding, importance of slow cooking of puddings, recipes for cooking sauce snowball steamed tapioca cut-glass ware cymling description of preparation and cooking of date, the bread pudding decaying vegetables in cellar delicate cup cake description of indian corn desserts fruits, recipes for for the sick general directions for preparation of made of fruit, grains, bread, etc., recipes for made with, gelatine, recipes for molded objections to with crusts, recipes for with manioca with sago , with tapioca, recipes for with tapioca devonshire cream dextrine diabetic biscuit diastase diet of the pyramid builders for older children for the young simplicity in digestion deferred by the use of fried foods hygiene of in stomach intestinal liver salivary time required for digestive apparatus fluids, uses of dining, the art of dining room, the furnishing of temperature of ventilation of dinners, a batch of holiday dinner parties, invitations for suggestions concerning diseased animal food disease germs in meat dish closet, utensils for dish drainer dishing up dishes, washing the dish mop towel rack double boiler , in the preparation of gravies in the preparation of gruels substitute for double broth dough kneading the drafts and dampers, management of draining dishes drain pipes dried apple pie apple pie with raisins apples with other dried fruit apples apricot pie apricots and peaches pears drinks and delicacies for the sick dropped eggs drupaceous fruits dry granola drying fruit drying towels dry toast with hot cream duck, digestion of eating between meals hastily too much when tired effects of cooking fat egg gruel lemonade panada plant, description of sauce , egg cream eggs and macaroni composition of digestion of for the sick, recipes for for use in desserts how to choose how to keep in cream in shell in sunshine micro-organisms in poached poached in tomatoes recipes for cooking stale test for to beat use of in unfermented breads evaporation evaporated peach sauce extension strainer fancy omelets farina , blancmange custard fruit mold molded nutritive value of pie pudding recipes for cooking of with fig sauce with fresh fruit fat, decomposition by the action of heat fats effects of cooking upon fatty matter fermentation the different stages of temperature for the process of fermentative agents fermented breads recipes for fibrin , field corn fig, the layer cake pudding, steamed filbert, the filters fine hominy or grits fires, care of fish as a brain-food baked best method for cooking boiled broiled how to select and prepare parasites in recipes for cooking flavoring suggestions for flaxseed tea floated egg floating island floors, kitchen flour, to keep absorbent quality of adulteration of, how to select deleterious adulteration of entire wheat graham, how to test gruel how to select measuring of flummery foam omelets foamy sauce food amount required apologies for food elements changes in by cooking correct proportion of in wheat deficiency of excess of nitrogenous, subject to rapid decomposition proportions of uses of food for infants for infants, quantity of for the aged and the very young for the aged, requirements for for the sick for the sick, to heat for the sick, utensils for the preparation of mucilaginous, excellent in gastro-enteritis foods adding to boiling liquids combinations of , digestion of effects of hard and soft water upon fowl, broiled to stuff to truss fowls, digestion of fragments and left-over food french butter rolls fresh fruit compote fruit pie fried foods for breakfast frosted fruit frozen fish fruit acids beverage cake canned, selection of canned, the storing of canned, to open canned, to sterilize canning, causes of failure in canning of cans, to test cause of decay cellar, the cooking of for jelly crackers custard dessert directions for picking and handling directions for serving dried, for cake foam dessert for the sick for the table general directions for cooking how to keep fresh ices jelly jelly cake jelly, recipes for jelly, storing of jelly, straining the juice for jelly, time required for boiling juice juices for the sick juices, recipes for loaf loaf with graham or whole-wheat flour or vegetables in tin cans pie pudding rolls , sandwich sauce shape shortcake sugar syrup tapioca the storing of the circulation of juice in the preservation of to cook for canning use of spices with fruits, analysis of at the beginning of a meal dried drying of for breakfast in jelly kinds most easily digested recipes for cooking stale structure of their value as nutrients frumenty , frying fuel economical use of waste of galvanized iron ware game, suggestions for selection of garbage gasoline and gas gastric juice geese and ducks, suggestions for selection of gelatine, a culture medium custard nutritive value of preparation of for deserts gem irons irons, filling of germs in stale fruits in the fermentation of bread glass, care of utensils glucose gluten custard cream gruel meal custard meal gems meal gruel mush gofio gold and silver cake gooseberry tart gooseberries, directions for serving to can graham apple mush bread , crisps flour , gems grits grits gruel grits, how manufactured grits, nutritive value of grits pudding gruel mush mush with dates puffs , rolls salt-rising bread grain and fruit diet for the aged grains an economical food and liquids employed for cooking composition of digestibility of for the sick for breakfast importance of variety and use of insalivation of in soups insufficiently cooked not easily digested left over nutritive value of suggestions for cooking use of by other nationalities use of condiments with granite ware utensils, to clean granola crust fruit mush gems mush peach mush granular corn meal grape apples fruit, the beverage jelly jelly pie juice sugar tart toast grapes, to keep directions for serving gravy toast gravies and sauces and sauces for vegetables, recipes for to flavor green bean soup beans, preparation and cooking of corn corn, boiled corn preparation and cooking of, recipes , corn soup pea soup peas, dried peas, preparation and cooking of ground air ground rice pudding gruel, barley egg flour gluten meal graham indian meal lemon oatmeal milk oatmeal oatmeal of prepared flour peptonized gluten raisin strainer gruels recipes for gum arabic water hasty pudding hazelnut, the hickory nut, the hoecake holiday dinners feasting menus homemade macaroni hominy , gems honey hop yeast hot butter toast lemonade milk , water household workshop iced milk tea water ice in refrigerator icelandic bread iceland moss blancmange moss jelly imperial rolls indian corn indian meal gruel indigestion caused by bad cooking infants' food intestinal digestion juice invalid food irish moss lemonade potatoes iron rust utensils ivory handles jam pudding japanned goods jellied oatmeal jelly, apple cherry crab apple cranberry custard pie for the sick , grape orange pear plum producing principle quince with fruit julienne soup junket keeping fresh fruit kerosene oil kitchen brushes , clock conveniences drain pipes floor flowers in furnishing furniture good sized one location of plumbing refuse sanitary sink, best material for slate table utensils ventilation woodwork kneading , table kornlet and tomato soup soup koumiss lamb comparative nutritive value of layer pudding lead-adulterated tin test of leaven left-over foods, care of fragments in soup legumes composition of digestibility of green suggestions for cooking value as strength producers legumin lemon, the lemonade lemon apples cornstarch pudding drill filling flavor jelly meringue custard oatmeal gruel pie pudding pudding sauce shortcake syrup lemons and oranges, to keep lentil and parsnip soup gravy with rice lentil meal puree soup toast lentils, description of mashed with beans recipes for cooking lettuce to clean to serve lignite lima bean soup lime, the liquid, quantity required for bread making liquid yeast liquids best suited for cooking liver digestion loaf cake loaf, size of lobsters love apple luncheon, cold, provision for macaroni boiled description of in soups pudding recipes for cooking soup , to select to prepare and cook to keep with cream sauce with kornlet with granola with raisins with tomato sauce maize meal mallic acid manioca with fruit maple sugar mashed cabbage beans peas parsnips potatoes sweet potatoes mashed turnips mastication materials, mixing of meals, drinking at eating between service of measures and weights, comparative table of measuring dry materials flour liquids salt sugar meat broth diseased extracts for children importance of simple cooking of nutritive value of pies preparation and cooking of preservation of soup, recipes for soup, preparation and cooking of soup selection of meats for the sick, recipes for left over melon, the directions for serving menu cards metate micro-organisms in gelatine milk, absorbent properties of adulteration of albumenized and contagious diseases and lime water baked bread bread with white flour care of composition of condensed cream and butter diet diet for the young digestion of dishes, washing of diseased for cooking purposes hot , left over oatmeal gruel panada porridge preparations of recipes for , sugar to sterilize for immediate use to sterilize to keep use of in soups utensils for keeping yeast bread minced chicken steak mineral elements , soap miss b's salt-rising bread mixed lemonade fruits, to can mush vegetable broths mock cream molasses sauce molded farina rice, or snow balls tapioca with fruit wheat mrs. t's caramel coffee mulberry, the mush, rye mutton broth chop chops, stewed comparative nutritive value of digestion of recipes for cooking rules for selection of stewed new potatoes nitrogenous elements, importance in dietary for children nursing bottles nuts recipes for serving to keep fresh oatcakes oatmeal blancmange bread character of crisps drink for children fruit mush gems gruel in soups mush porridge preparation and cooking of proportion of nitrogenous element in recipes for cooking of soup time required for the digestion of with apple oat, the ancient use of a staple article of diet with the scotch peasantry description of dr. johnson's definition of how prepared for food nutritive value of oil and gas stoves oleomargarine olive, the omelet, foam plain soft omelets, fancy recipes for making one-crust peach pie onions orangeade , oranges and apples cake custard dessert directions for serving flavor float in jelly pie , pudding rice sauce syrup whey ornamental potatoes oven, heat of for baking unfermented bread proper temperature of test for heating of , thermometer oysters digestion of paddy fields paint for kitchen walls panada, recipes for pan broiled steak pantry, the parched grain coffee parker house rolls parsnip beer boiled boiled, digestion of browned creamed description of mashed preparation and cooking of recipes for cooking of soup , stewed stewed with celery with cream sauce with egg sauce with potato partridges , to dress passover bread pasta d'italia pastry and cake indigestibility of paste for pies for tart shells pates patent barley pea and tomato soup peach, the cream custard pie digestion of jelly mush meringue sauce tapioca toast peaches and cream, directions for serving and pears, directions for serving to can peanut bread the, or ground nut pear, the pearl barley barley with lemon sauce barley with raisins wheat pearled wheats pears, to can peas bainock cake canned description of gravy green, description of green, recipes for cooking of pudding puree recipes for cooking sausage stewed the history pecan, the pectic acid pemmican peptonized gruel milk for infants percolater holder perforated sheet iron pans for rolls phosphates in wheat picnic biscuit dinners pudding pie, fresh fruit crust, raised with one crust pies, general suggestions for making paste for recipes for making pigeons to select pineapple, the beverage cake directions for serving lemonade tapioca pineapples, to cane pink dinners lemonade pippins and quinces plain cornstarch pudding custard fruit pudding omelets pudding sauce rice soup plaster of paris in flour plum, the jelly porridge plums to can with sweet apples poached eggs with cream sauce poisonous mussels substances produced in fried foods polenta pomaceous fruits pomegranate, the pop corn , pudding popovers porcelain-lined utensils, to wash ware pork, digestion of porridge, milk potato and rice soup and vermicelli soup bread bread with whole-wheat flour browned cake with egg cake chemistry of cooking cooked in jackets digestion of frozen hash irish, description of paring of preparation and cooking of recipes for cooking of snowballs soup sprouts, poisonous stewed with celery structure of sweet, preparation and cooking of , yeast in bread making pot barley roast lamb poultry and game and game, recipes for cooking less stimulating than game suggestions for selecting preparation of mushes with meal or flour prepared food for infants prune, the marmalade pie pudding , toast whip prunes pulled bread pulp succotash pumice stone pumpkin baked canned dried pie pie without eggs recipes for cooking of stewed puree with chicken putrefactive fermentation quails quantity of food for the aged quince, the jelly radish description of radishes, to serve raised biscuit corn bread pie crust raisin gruel panada range ventilator raspberries, blackberries and other small fruits directions for serving raspberry, the manioca mold raw eggs potato yeast recipes for canning fruit for cooking rye for steamed pudding for unfermented bread for yeast red rice mold sago mold sauce refrigerator rice and fruit dessert and strawberry dessert and stewed apple dessert and tapioca pudding and apple custard pudding balls best methods of cooking cream pudding custard pudding description of digestibility of digestion of division in food elements dumpling fruit dessert flour flour mold history of kernel, structure of meringue preparation and cooking of pudding with raisins recipes for cooking of requisites for cultivation of snow snowball snow with jelly soup time required for digestion of to clean water with eggs with fig sauce with lemon with peaches with raisins roast beef chicken mutton turkey roasted potatoes sweet potatoes roasting , rochelle salts roll, fruit rolled oats rye wheat , rolls rose cream rough rice rust, to remove rye, appearance of bread description of flour meal nutritive value of puffs sabbath bill of fare dinners sago and fruit custard pudding and potato soup custard pudding digestion of fruit pudding pudding sauce soup saleratus salicylic acid, in fruit saliva, the sally lunn gems salmon, digestion of salsify, description of preparation and cooking of recipes for cooking of salted fish salted meats salt, measuring of samp sanitary customs among the jews sauce for desserts and puddings, recipes for sauteing scalloped beans cauliflower egg plant potatoes turnips vegetable oyster scallops school lunches scientific cookery, principles of scotch broth milled barley scrambled eggs scraped steak sea kale sea moss blancmange seasonings semolina setting the sponge shaken milk sheep's kidneys shell fish sherbet shortcake, banana lemon strawberry silver, care of to remove egg tarnish from simmering simple custard pie stock, or broth sink in kitchen skim milk, composition of slippery elm tea small fruits smoked meats smooth apple sauce smothered beef chicken snowball custard snowballs snowflake toast snow gems snow pudding , snow, use of in place of eggs soda use of in cooking vegetables soft custard omelet soup, digestion of digestibility of , seasoning of soups economical value of from grains and legumes, to prepare recipes for making selection for material for to flavor to thicken sour bread sowens spaghetti spice and flavorings spinach description of preparation and cooking of split pea soup sponge cake how to secure the best temperature when sufficiently light spoons, kind to be used in measuring squash, baked canned mashed pie pie without eggs summer winter stains, removal of stale bread starch , action of cold water upon action of hot water upon steak, pan broiled steam cooker , cooker for grains steamed apples chicken custard eggs , potatoes prunes pudding rice rice, digestion of squash sweet potatoes turnips steaming , different methods of vegetables steel knives, to clean sterilized milk for infants stewed apples asparagus beans beef beef with vegetables beets cabbage carrots cauliflower celery , chicken corn and tomatoes crab apples fruit pudding lima beans mutton mutton chop parsnips pears potato squash raisins turnips stewing , proper temperature for sticks st. martin, alexis; experiments on stock preparation of to clarify to cool to strain stomach digestion storeroom stoves and ranges strawberry, the charlotte minute pudding shortcake strawberries, to can string beans, canned stirabout stirring of grains stuffed potatoes succotash sugar amount of required, in canning cane crisps excess of in fruit jelly fruit grape in canned fruit measuring of milk to color summer squash squash, preparation and cooking of squash, recipes for cooking succotash swedish bread sweet apple custard pie pudding sauce with condensed apple juice sweet corn sweet potato pie soup to dry swiss lentil soup swiss potato soup table, the appointments of arrangement of for estimating the amount of food required for infants in kitchen linen, care of linen, colored linen, washing of manners of nutritive values of foods - refuse setting the the setting of over night topics , , , , , , , , , , , , , , , , , , , , , , tamarind water tapeworm tapioca and fig pudding cream soup custard digestion of filling jelly pudding soup tartaric acid tea and coffee, adulteration of and coffee, substitutes for not a food use of, detrimental temperature for bread-making test for bad water testimony of st. pierre thanksgiving menus theine tin closet, list of utensils for utensils tinware, action upon by acids adulterated with lead tisane toast apple apricot asparagus banana berry celery cherry cream for the sick grape gravy lentil peach prune preparation of recipes for snowflake tomato vegetable oyster water tomato and macaroni soup and okra soup and rice soup cream gravy cream soup description of gluten gravy , preparation and cooking of pudding recipes for salad soup soup with vermicelli toast with okra tomatoes, baked canned scalloped stewed tortillas trays for invalids, suggestions for preparing trichinæ turkey, roast suggestions for selection of turnips, baked boiled chopped composition of description of digestion of scalloped in juice mashed preparation and cooking of recipes for cooking steamed stewed with cream sauce tyrotoxicon unfermented batter bread bread recipes for wine unleavened bread unripe fruits utensils for bread-making variety cake veal comparative nutritive value of rules for selection of vegetable broth , brush casein casein hardened by the use of hard water hash marrow marrow, description of oyster, description of oyster, preparation and cooking of oysters, recipes for cooking oyster soup oyster toast press vegetable soup vegetables canning of composition of decayed dietetic value of fresh, value of keeping of left over overdone preparation and cooking of recipes for canning shredded in soups sprouted stale storing of time required for cooking to keep after cooking to select underdone velvet soup ventilation of china closet of cupboards of kitchen of pantry ventilator vermicelli pudding in soups soup , , vienna bread vitellin waiters, general suggestions for waiter, the handy walnut, the wall cabinet warmed-over potatoes washing the dishes waste barrel, the water, action of upon food elements amount of for cooking vegetables boiling point at different altitudes boiling point at sea level boiling, temperature of bread , comparative value of use of hot and cold in cookery rice supplies supplies, tests for tamarind to increase the boiling point of wheat-berry flour cracked description of wheatena wheat, finer mill products of flour, nutritive elements of gluten meal molded oats and barley coffee pearled preparation and cooking of recipes for cooking relative proportion of food elements in rolled structure of with fresh fruit with raisins whipped cream sauce whirled eggs white celery soup custard , , of egg of egg and milk soup whiting in flour, how to detect whole-wheat bread , puffs whortleberry pudding whortleberries and blueberries directions for serving window box winter squash preparation and cooking of recipes for cooking of wire dishcloth wooden ware, to wash yeast amount required for bread-making bitter boiled potato cells, effect of heat upon compressed effects of freezing upon foam homemade how to keep how to promote the growth of liquid raw potato recipes for test for the most convenient kind the stirring of yellow luncheon zwieback , , , preparation of transcribers note: -bold text is noted with = tags a comprehensive guide-book to natural hygienic and humane diet by sidney h. beard, _(editor of "the herald of the golden age.")_ seventh edition. (fortieth thousand.) price two shillings ( cents net.) the order of the golden age, , , brompton rd., london, s.w. london agent--r. j. james, , , ivy lane, e.c. copyright by sidney h. beard. _all rights reserved._ dedication. to all god's sons and daughters of compassion, who are striving to lessen the travail and pain of the sentient creation, and to establish upon earth the "king's peace." "there hath been slaughter for the sacrifice and slaying for the meat, but henceforth none shall spill the blood of life, nor taste of flesh; seeing that knowledge grows, and life is one, and mercy cometh to the merciful." =contents.= the true ideal in diet a plea for the simple life a plea for moderation artistic cookery what to do when travelling advice for beginners commercial dietetic inventions how to regulate our diet a simple food-chart a table of food values vegetarian soups substitutes for fish substitutes for meat dishes simple savoury dishes cold luncheon dishes gravies and sauces puddings and sweets bread and cakes summer and winter drinks how to feed invalids what to do at christmas breakfast, luncheon and dinner menus hints to housekeepers unfired and vital foods some suggestive menus useful domestic information scientific cooking of vegetables labour-saving appliances medicinal and dietetic qualities of foods hygienic information how to accumulate physical vitality for synopsis of recipes, see next page. (index, .) synopsis of recipes. =breakfast dishes=, , , , to , , , , , , , , , , , , . =cold luncheon dishes=, to . =hot luncheon dishes=, to . =recipes for cottage dinners=, , , , to , , , , , , to , to , , , , , to , to , , , , to . =recipes for household dinners=, to , to . =recipes for soups=, to . =picnic recipes=, to . =recipes for invalids=, to , to , to . =recipes for travellers=, to , to . =simple supper dishes=, to , to , to , to , , , , , to , to , to , to , , , , , , to , . =summer and winter drinks=, to . =recipes for making bread and cakes=, to . =a menu for christmas=, (page ). =breakfast, luncheon and dinner menus=, page . =unfired food menus=, page . =preface to seventh edition.= [illustration] dietetic reform is now being considered seriously by thoughtful people in all parts of the world and interest in this important though long neglected subject is increasing every day. the fact that our physical, mental, and spiritual conditions are greatly influenced by the nature and quality of our daily food, and that, consequently, our welfare depends upon a wise selection of the same, is becoming generally recognized. popular illusions concerning the value of flesh-food have been much dispelled during recent years by revelations concerning the physical deterioration of the flesh-consuming nations, and the comparative immunity from disease of people who live on purer and more natural food; also by a succession of remarkable victories won by fruitarians who have secured numerous athletic championships and long distance records. demonstration has been provided by the japanese, that a non-carnivorous and hygienic race can out-march and out-fight the numerically superior forces of a colossal empire; and that its national and social life can be characterized by conspicuous efficiency, sobriety, health, and vitality. a vast amount of emphatic personal and medical testimony to the advantages of the more simple and natural _fruitarian_ system of living is being given by thousands of witnesses who speak from experience; and such evidence is preparing the way for a complete change of popular thought and custom concerning dietetics. in addition to such influences, an ever-increasing consciousness that the emancipation of the animal world from systematic massacre and ruthless cruelty awaits the abandonment of the carnivorous habit by the western races of mankind, is exercising a powerful effect upon the lives of multitudes of men and women. in consequence of having reached a comparatively advanced stage of evolution, they realise the solidarity of sentient life and feel humanely disposed towards all fellow-creatures; and they cannot avoid the conviction that man was never intended to play the part of a remorseless and bloodthirsty oppressor of the sub-human races. those who are labouring to bring about the adoption of dietetic customs that neither violate the physical laws of our being, nor outrage the humane sentiments of the higher part of our nature, are consequently now met by serious requests for information concerning some way of escape from bondage to ancestral barbaric custom, and the safest path to a more rational and harmonious existence. "how may we live out our full length of days in health and vigour, instead of dying of disease?" "how may we avoid the painful maladies that are prevalent, and escape the surgeon's knife?" "how may we be delivered from further participation in all this needless shedding of innocent blood?" "how may we in a scientific way feed ourselves with simple and hygienic food--with the kindly fruits of the earth instead of the flesh of murdered creatures who love life just as we do?" such questions as these are being asked by thousands of earnest souls, and it is to help such enquirers that this guide-book is published. my aim has been to give practical, reliable and up-to-date information in a concise form, avoiding superfluous matter and 'faddism,' and only supplying simple recipes which do not require the skill of a 'chef' for their interpretation. by spending a few hours in thoughtful study of the following pages, and by practising this reformed system of diet and cookery in domestic life for a few weeks, any intelligent person can master the chief principles of fruitarian dietetics, and become qualified to prepare appetising dishes suited to the taste of a hermit or a _bon vivant_ (provided that its possessor be not hopelessly enamoured of the "flesh-pots of egypt" and the flavour of cooked blood). a system of living that is earnestly recommended by thousands of disinterested advocates who have personally tried it, that comes to us full of promise both for ourselves and others, that bids fair to humanize and transform mankind and to solve many of the world's social problems, and that is now endorsed by so many progressive medical authorities, merits such attention, and is worthy of trial. as i am writing a _guide_ to reformed diet for domestic use--not an elaborate treatise to justify it--i have refrained from introducing medical and experimental testimony concerning the dangerous and injurious nature of flesh-food, and the advantages of living upon the fruits of the earth, supplemented by dairy products. numerous standard works are now obtainable which demonstrate that the principles and arguments upon which the food-reform movement is based are supported by an array of scientific evidence which is more than sufficient to convince any unprejudiced, logical and well-balanced mind. for such information i must refer my readers to other publications, and i have printed a short list of useful works on the final pages of this book, for the benefit of those who are as yet unacquainted with such literature. for some of the recipes contained in the following pages i am indebted to certain of the members of the order of the golden age, and to other workers in the food-reform cause--but especially to mrs. walter carey, who has devoted much time to the task of preparing and testing them. most of them are original, being the result of thoughtful experiment; and they should, _if carefully followed_, result in the production of dishes which will give satisfaction. but if certain recipes do not commend themselves to some of my readers, they are invited to remember that human palates differ considerably, and to try other dishes with the hope that they will like them better. with the earnest desire that all who read this book will make some sincere endeavour to seek emancipation from the barbaric habits that are prevalent in western lands, and to cease from that physical transgression in the matter of diet into which our forefathers, at some period of the world's history, appear to have fallen with such disastrous consequences to themselves and their posterity, it is sent forth upon its humble but beneficent mission. and i trust that many, when they have proved that such a way of living is both possible and advantageous, will strive to persuade others to live as children of god, rather than as the beasts of prey. those who have reached that spiritual plane where the sacredness of all sentient life becomes recognised, and who find it painful to contemplate the wanton and cruel slaughter which at present takes place throughout christendom--involving the death of at least a million large animals every day--must instinctively experience a longing to apprehend some way by which this butchery can be brought to an end. such will be able to perceive the real significance of, and necessity for, the twentieth-century crusade against human carnivoracity--the moloch idol of these modern days. they will also feel individually constrained to co-operate in the great work of bringing about this practical and beneficent reformation, and of giving to mankind the blessings that will result from it. as in the case of all previous editions of this book, any financial profit derived from its sale will be devoted to the exaltation of these humane and philanthropic ideals--hence its presentation to the order of the golden age. my readers, therefore, who feel that its circulation will tend to lessen the sum total of human and sub-human suffering, are invited to assist in securing for it a large circulation, by lending or presenting copies to their friends, and making it widely known. and to attain this end, the sympathetic aid of journalists and other leaders of public thought will be especially appreciated. =sidney h. beard.= _january, ._ =the true ideal in diet.= [illustration: man is by nature fruitarian--_not_ carnivorous!!] the physical structure of man is declared by our most eminent biologists and anatomists to be that of a _frugivorous_ (fruit-eating) animal. it is, therefore, our creator's intention that we should subsist upon the various fruits of the earth--not upon the products of the shambles.[ ] [ ] see "the testimony of science in favour of natural and humane diet." the accepted scientific classification places man with the anthropoid apes, at the head of the highest order of mammals. these animals bear the closest resemblance to human beings, their teeth and internal organs being practically identical, and in a natural state they subsist upon nuts, seeds, grains, and other fruits. hence those who have studied this subject thoroughly can hardly entertain any doubt that the more largely our diet consists of these simple products of nature, the more likely we shall be to enjoy health and to secure longevity. the number and variety of such fruits and seeds is very great (including all the nuts and cereals _and their products_, as well as the pulses, legumes, etc.); and the science of dietetics has made such rapid progress in recent years that nuts and grains are, for the benefit of those who possess weakened digestive organs, now prepared in various ways which make them easily digestible and very savoury when cooked. to such foods may be added, for the sake of convenience and variety, vegetables of various kinds and dairy produce, such as milk, butter, cheese and eggs. [sidenote: =personal testimony.=] nineteen years of abstinence from flesh-food (practised without any illness, and resulting in increased strength, stamina and health), and of observation and experiment during that period, combined with the knowledge obtained through helping hundreds of men and women to regain health by reforming their habits of living, have convinced me that a well selected fruitarian dietary, thus supplemented, will prove beneficial to all who desire physical and mental fitness. temporary difficulties may be experienced by some in adopting such a simple style of living, or in obtaining adequate provision in their present domestic conditions; mistakes may be made--certain necessary elements being omitted from the new diet--and temporary failure may sometimes result in consequence; but if some preliminary study and consideration are given to the matter, and _variety_ in the food is secured to ensure complete nourishment, success is easily obtainable. [sidenote: =a step at a time.=] in most cases where there is a desire to adopt this purer and better way, it will be found that the policy of proceeding slowly but surely, a step at a time, is the wisest in the end. the first step must be total abstinence from the flesh and blood of animals, and the substitution of less objectionable food containing an equal amount of proteid; this will soon lead to a distaste for fowl, but the use of fish should be retained by those commencing to reform their ways until some experience has been gained, and any serious domestic difficulties which may exist have been removed. then this partial vegetarian diet can be still further purified, until it is more entirely "fruitarian" in its nature. circumstances, and individual sentiment and taste, must regulate the rate of this progress towards what may be termed edenic living; i can but show the way and give helpful information. [sidenote: =advantages of fruitarianism.=] a few of the reasons which lead me to advocate a fruitarian dietary as the ideal one, are as follows:-- persons who live chiefly upon fruits of all kinds do not injure themselves by consuming the poisonous waste-products (uric acid, &c.), contained in flesh; and they are not often tempted, like those who partake of very savoury and toothsome dishes, to eat after the needs of the body are satisfied. they thus escape two of the chief causes of disease and premature death--_auto-intoxication and excessive eating_. they also avoid, to a great extent, the temptation to eat when they are not hungry, and thus they are more likely to obey the dictates of natural instinct concerning _when to eat_. even if fruit should be taken in excessive quantity, very little harm results from such indiscretion. fruitarians thus lessen the amount of work put upon the digestive organs, and consequently have more energy to expend upon mental or physical labour. the grape sugar contained in sweet fruits--such as dates, figs, raisins and bananas--is assimilated almost without effort and very quickly. the juices of ripe fruits help to eliminate urates, waste products, and other harmful deposits from the blood and tissues, as they act as solvents. fruit, therefore, tends to prevent ossification of the arteries, premature old age, gouty and rheumatic disorders, sickness and untimely death. fruitarian diet--if scientifically chosen and containing all the elements required by the body--prevents the development of the "drink crave," and it will cure nearly all cases if properly and wisely adopted. dipsomania is induced by malnutrition, by eating stimulating food, such as flesh, or by eating to excess; a fruitarian drunkard has not yet, so far as i am aware, been discovered in this country. pure blood is secured by living upon such food, and consequently there is little or no tendency to develop _inflammatory_ maladies. the wounds of turkish and egyptian soldiers have been found to heal three times as quickly as those of shamble-fed englishmen; the reason is that they live chiefly upon dates, figs and other fruits, milk and lentils, etc.; and the same tendency has been observed in the case of the japanese wounded. a wonderful immunity from sickness is enjoyed by those who live in accord with nature's plan; microbes and disease germs do not find a congenial environment in their bodies. this i have proved by nearly twenty years of uninterrupted good health, and freedom from medical attendance, and my experience is corroborated by that of a multitude of witnesses in the ranks of the food-reformers. fruitarian diet, if complete, tends to lessen irritability, to promote benevolence and peace of mind, to increase the supremacy of the 'higher self,' to clear and strengthen spiritual perception, and to lessen domestic care. those who desire to develop the higher spiritual powers which are latent in man, to cultivate the psychic or intuitive senses, and to win their way to supremacy over their physical limitations, will find fruitarianism helpful in every respect. such have only to _try it_, intelligently, in order to prove that this is true. such a system of living may thus become an important factor in the great work of uplifting our race from the _animal_ to the _spiritual_ plane; and herein lies the great hope for mankind. the harbingers of the 'coming race'--a more spiritual race--are already treading this earth, known and recognized by those whose eyes have been opened to the vision of the higher and transcendent life. and that which tends to accelerate the development of these characteristics is worthy of our serious consideration and earnest advocacy. such a diet does not necessitate the horrible cruelties of the cattle-boat and the slaughter-house--therefore it must commend itself to every genuine humanitarian. it does not contain the germs of disease that are found in the dead bodies of animals--frequently afflicted with tuberculosis, cancer, foot-and-mouth-disease, incipient anthrax, swine-fever and parasites of various kinds. it is free from that potent cause of physical malady, uric acid--which is contained in all flesh; and from "ptomaines,"--which develop in corpses quickly after death and often prove fatal to consumers of meat. and it will be found, if wisely chosen, to produce a stronger body, a clearer brain, and a purer mind. the testimony of thousands of living advocates, both in cold and warm climates--many of whom are medical men, or athletes who have accomplished record performances which demanded prolonged endurance and unusual stamina--bears evidence to this fact; therefore those who are desirous of commencing this more excellent way of living need not fear they are making any reckless or dangerous experiment. the food which our creator _intended_ us to eat must be the _safest_ and _best_ for us. man does not resemble, either internally or externally, any carnivorous animal, and no unprejudiced student of the subject can well escape the conclusion that when we descend to the level of the beasts of prey, by eating flesh, we violate a physical law of our being, and run the risk of incurring the inevitable penalties which nature exacts for such transgressions. [illustration] these penalties are being lavishly dealt out with inexorable impartiality in the civilized lands of the western world, where, in spite of the rapid increase of our medical men, and the 'wonderful discoveries' of panaceas by the representatives of unscrupulous pathological search, such maladies as appendicitis, consumption, cancer, lunacy, gout, neurasthenia and other evidences of physical deterioration are still prevalent or steadily increasing. and, although the fact is not so apparent to the superficial observer, a still heavier penalty in the form of spiritual loss is being suffered by those who err in this respect, for _carnal food_ produces _carnal-mindedness_, dims the spiritual vision, chains the soul to the material plane of thought and consciousness, and makes the supremacy of the 'spirit' over the 'flesh' well-nigh impossible. it is natural for every man and woman to live at least a century. the fact that thousands have done so, proves that the majority might attain this age if they would cease from transgressing nature's laws. seneca truly said, "man does not die, he kills himself." by "eating to live," instead of "living to eat"--introducing into our bodies pure and vitalizing energy by means of wisely chosen natural food--and by amending our ways generally in accordance with the dictates of reason and common sense, we may live to benefit the world by useful service with our faculties matured and our minds stored by the teachings of experience. instead of being in our dotage when we reach threescore years and ten, we should still be fit to serve our day and generation. [sidenote: =the highest motive.=] those who decide to adopt this reformed system of diet will be fortified in their resolve if they are actuated by loyalty to the divine will and regard for humane principle, in addition to reasons which are based merely upon self-interest. the desire to lessen suffering, and to live in accordance with god's laws, furnishes a stronger incentive than the wish to escape disease and to secure longevity. a philanthropist or humanitarian who embraces the sublime ideal of helping to lift mankind to a higher plane of experience, to deliver our degenerate race from some of the worst evils which afflict us, and, at the same time, to prevent the infliction of pain and death in most revolting forms upon countless millions of innocent animals, will either conquer the initial difficulties which confront those who thus make practical protest against the flesh traffic, or will cheerfully endure temporary inconvenience and self-denial "for righteousness' sake." each new recruit who joins the food-reform movement should therefore give such preliminary study to the subject as will produce the unalterable conviction that flesh-eating is an _unnatural_ habit for man, that it is totally _unnecessary_, that reliable medical evidence proves it to be generally _injurious_, and that it involves cruelty and bloodshed which are barbarous and indefensible, _because quite needless_. a deaf ear will then be turned to the warnings of any well-disposed friends who, being under the spell of ancient fallacies, or ignorant concerning the nutritive advantages which the fruits of the earth possess over the products of the shambles, would seek to deter him from the path of self-reform by prophesying physical shipwreck and disaster. popular illusions concerning the necessity for animal food are rapidly being swept away, and public opinion has already changed to such an extent that leaders of thought in every land are now impressed with the full import and beneficence of this reformation. and so many forces are now converging and combining to influence and impel mankind in this direction, that the 'signs of the times' indicate a rapidly approaching era in which man will return to his original food, and, by so doing, enter upon a happier and more peaceful period of existence upon this planet. =a plea for the simple life.= simple meals and simple dishes are easily prepared, they lessen domestic care, are less likely to cause indigestion, and soon become appreciated and preferred. [illustration] few persons realize how little they know the true taste of many vegetables; the majority having never eaten them _separately_ or cooked in a proper manner. a cauliflower skilfully served as a separate course, either "au gratin" or with thin melted butter slightly flavoured with a few drops of tarragon vinegar, or with tomato sauce, has quite a different taste from that which is experienced when it is mixed up with gravy, meat, potatoes and other articles or food. young green peas, or new potatoes steamed in their skins and dried off in the oven so as to be "floury," will, if eaten with a little salt and butter, have a delicacy of flavour which is scarcely noticeable if they are served with a plate of beef or mutton and other vegetables. a few chestnuts carefully cooked in a similar manner, make a dish that an overfed alderman might enjoy; and the same remark will apply to many simple and easily prepared fruitarian dishes. it is a mistake to think that this reformed diet necessarily involves a great amount of cooking, for the reverse is the fact if _simplicity_ is aimed at and its advantages are appreciated. it is well to remember also that our most enlightened and progressive physicians are now recommending uncooked foods of all kinds to all who would retain or regain health. an excellent lunch can be made with some well chosen cheese and brown bread and butter, and a delicate lettuce (dressed with pure olive oil, a small quantity of french wine vinegar, and a pinch of sugar), followed by fresh and dried fruits such as bananas, almonds, raisins, figs, etc. such a repast is inexpensive, nutritious, and easily digestible. a large variety of foreign and fancy cheeses are now obtainable, so that even such a simple meal as this can be varied constantly. the best lettuces are produced by our french neighbours, but our own market gardeners are beginning to learn that it is easy to get them tender by growing them under glass. [sidenote: =the simple breakfast.=] in most fruitarian households the cooking for breakfast soon becomes simplified and lessened. eggs served in different ways on alternate mornings, fresh and dried fruits, nuts, brown bread, super cooked cereals such as granose biscuit, butter and preserves, are found to be quite sufficient as accompaniments to the morning beverage. french plums, figs and other dried fruits, when carefully stewed in the oven for some hours, and served with cream, are very nutritious. a small plate of 'manhu' wheat, rye, barley, or oat flakes, served with hot milk or cream, can be added so as to make a more solid meal for growing children or hard workers. and those who are accustomed to a more elaborate breakfast, because of the difficulty of obtaining a mid-day substantial meal, can select one of the items which are mentioned in the list of recipes under the heading of "breakfast dishes." [sidenote: =avoid dyspepsia.=] one reason for urging simplicity is that, owing to prevalent ignorance concerning food-values, it is more easy for the _inexperienced_ food-reformer to make dietetic mistakes than the flesh-eater. by partaking freely of stewed acid fruits and vegetables at the same meal, or by blending a great variety of savouries, vegetables, sweets and rich fatty dishes together in a ghastly 'pot pourri,' or by eating to excess of porridge, beans, or fried dishes, many have made serious blunders. they, for want of proper instruction, have hastily come to the conclusion that "vegetarian diet does not suit them," and returning to the flesh-pots, have henceforth denounced the evangel of dietetic reform, instead of profiting by the useful lesson nature tried to teach them. the wisest plan is to make one's diet generally _as varied as possible_, but not to mix many articles together _at the same meal_. abstainers from flesh should begin to live to some extent (say two days a week) in picnic style, and the practice will soon become more habitual. a picnic luncheon which is considered enjoyable in the woods or on the moors will be found to be just as nice at home if the articles provided are well chosen and tastefully prepared. variety can be obtained by introducing daintily cut sandwiches made with mustard and cress, tomato paste, potted haricots, or lentils, scrambled eggs, fancy cheese cut thinly, flaked nuts and honey, etc. fresh and dried fruit, nuts, almonds, raisins and sultanas, fruit cakes, and custard or rice puddings, provide useful additions; and it will soon be found that the old-fashioned three or four-course meal which involves such laborious preparation is a needless addition to life's many cares. [sidenote: =necessary elements in food.=] it is important to bear in mind that our daily food must contain a sufficient quantity of certain necessary elements: ( ) protein. to be found in nuts and nut foods (such as protose, nuttoria and fibrose, &c.), eggs, cheese, brown bread, oatmeal, haricots, lentils and peas. ( ) fat. to be obtained in nuts, nut-butters, olive oil, cheese, milk, cream, butter, and oatmeal. ( ) phosphates and mineral salts. contained in the husk of wheat, barley, oats, and rye (therefore included in brown bread, granose biscuits and other whole-wheat or cereal preparations), cheese, bananas and apples. ( ) sugar. to be obtained from all starch foods, but most easily and in the best and most readily assimilable form from sweet fruits and honey. =a plea for moderation.= [illustration: do not dig your grave with your teeth!] one of the most frequent mistakes made by those who commence to live upon a fleshless diet is that of eating too much--an error, also committed by the general public. often, through ignorance of the fact that lean beef consists of water to the extent of about %, and through having been brought up under the spell of the popular delusion that meat is a great source of strength and stamina, they jump to the conclusion that they must consume large plates of cereals and vegetables in order to make up for their abstinence from animal food. they bring upon themselves severe attacks of dyspepsia--either by eating excessive quantities of starch in the form of porridge, bread and potatoes, or of such concentrated foods as haricots, lentils or nuts (being ignorant of the fact that these latter are much more nutritious than lean beef and that only a very small quantity is needed for a sufficient meal).[ ] [ ] see table of food values on page . nothing does more injury to the food-reform movement than the discredit which is brought upon it by those who upset themselves by over-eating, and who feel led to justify their defection by attacking the system they have forsaken. among the numerous cases brought to my notice, i remember one of a minister's wife, who by partaking of seven meals a day, and finishing up at ten o'clock in the evening with cocoa, cheese and porridge, brought herself to such a state of nervous prostration that her local doctor ordered her to return to a flesh diet, "as she required _nourishment_." he thus diagnosed her condition, instead of attributing it to preposterous over-feeding. a golden rule for every food-reformer is this--_eat only when you are hungry_, and never to repletion. an exception must be made, however, in certain cases of anæmic and delicate persons. when there is not sufficient vitality to cause appetite, or to digest food normally, it is often necessary to insist on regular meals being taken, notwithstanding the patient's distaste for food. drowsiness and stupor after a meal are sure signs of excess, and i cannot too strongly urge temperance in diet. during my long experience of philanthropic work as an advocate of natural and hygienic living, i have only heard of a few cases of persons suffering any ill effects from eating too little, whereas cases of the opposite sort have been rather numerous. ninety-nine per cent. of the centenarians of the world have been characterized by _abstemiousness_; however much their ways and customs may have otherwise differed, in this one respect they are practically alike--declaring that they have always been small eaters, and believers in moderation in all things. =artistic cookery.= in every household where reformed diet is adopted, effort should be made to prepare the meals in an artistic manner. if a dish is skilfully cooked and tastefully served it is not only more enjoyable but more easily digested. [illustration] the general custom in english homes is to serve vegetables in a rather slovenly style. to see how nicely such things as legumes, vegetables, salads and fruits can be prepared, one requires to go to a good french or italian restaurant. but it is quite easy for us to learn the ways of our friends abroad, and to make our dishes look tempting and appetising. one of the first lessons to be learned by the vegetarian cook is how to fry rissoles, potatoes, etc., _quite crisp_, and free from any flavour of oil or fat. to do this a wire basket which will fit loosely into a stewpan is necessary, and it can be purchased at any good ironmonger's shop. nutter (refined coconut butter) is a well prepared form of vegetable fat, and it is retailed at a moderate price; it keeps for a long period and is equally useful for making pastry--three quarters of a pound being equal to one pound of butter. where nut-butters cannot be obtained, good olive oil should be used. the temperature of the fat or oil must be past boiling point, and should reach about degrees. when it is hot enough it will quickly turn a small piece of white bread quite brown, if a finger of it is dipped in the fat. unless this temperature is reached the articles to be fried may turn out greasy and unbearable. if the fat is heated very much beyond degrees it may take fire. haricots, lentils, and many other legumes are more tasty if made into cutlets or rissoles and fried in this manner, after being mixed with breadcrumbs and seasoning, than if merely boiled or stewed in the usual crude style. [sidenote: =the art of flavouring.=] the art of flavouring is also one which should be studied by every housewife. by making tasty gravies and sauces many a dish which would otherwise be insipid can be rendered attractive. the recipes for "gravies" will prove useful on this point. many valuable modern scientific food products are not fully appreciated because people do not know how to serve them. take 'protose,' 'nuttoria' and 'nuttose' for instance--very useful substitutes for flesh which are made from nuts (malted and therefore half digested). if _slightly_ stewed, and eaten without any flavouring, some persons dislike the distinctive taste; if, however, they are well cooked, according to the recipes printed later on in this book, and served with such garnishings as are recommended, they are usually much enjoyed, even by those who are prejudiced against all vegetarian ideas. [sidenote: =cooking by gas saves labour.=] cooking by gas appliances is more easily controlled and regulated than when the old-fashioned fire is employed, and much labour for stoking and cleaning is avoided. those who can do so, should obtain a gas hot-plate, consisting of two or three spiral burners, and a moderate-sized gas oven. if they cannot afford the ordinary gas cooking oven, a smaller substitute can be obtained, which can be placed upon any gas jet; this is very economical for cooking single dishes, and for warming plates, etc. a gas cooking jet can be obtained for eighteenpence, and two or three of these will take the place of a hot-plate if economy is necessary. in summer-time the kitchen range is quite a superfluity unless it is required for heating bath water. [sidenote: =a new mission for women.=] the ordinary public know very little of the variety and delicacy of a well chosen fruitarian dietary when thoughtfully prepared; ignorance and prejudice consequently cause thousands to turn a deaf ear to the evangel of food-reform. all women who desire to bring about the abolition of butchery, and to hasten the humane era, should therefore educate themselves in artistic fruitarian cookery, and then help to instruct others. to illustrate the truth of these remarks i may mention that at a banquet given by the arcadian lodge of freemasons, at the hotel cecil, in london--the first masonic lodge which passed a resolution to banish animal-flesh from all its banquets--one of the chief officers of the grand lodge of england attended. he came filled with prejudice against the innovation and prepared to criticise the repast most unfavourably. in his after-dinner speech, however, he admitted that it was one of the best masonic banquets he had ever attended, and said that if what if he had enjoyed was "vegetarian diet," he was prepared to adopt it if he found it possible to get it provided at home. by practising the recipes which are given in the following pages, and by utilizing the hints which accompany them, readers of this book will find no difficulty in acquiring the skill which is requisite to win many from the flesh-pots, even when they cannot be induced to abandon them from any higher motives than self-interest or gustatory enjoyment. every woman should resolve to learn how to feed her children with pure and harmless food. every mother should make her daughters study this art and thus educate them to worthily fulfil their domestic responsibilities. here is a new profession for women--for teachers of high-class fruitarian and hygienic cookery will soon be greatly in demand. =what to do when travelling.= the difficulty of being properly catered for when staying at hotels was formerly a very real one, but owing to the enlightenment concerning diet which is now taking place, and the rapid increase of foreign restaurants and cafés in english-speaking countries it is becoming lessened every day. the great variety of fleshless dishes now supplied in nearly all light-refreshment restaurants, in response to the public demand, is compelling even the largest hotels to modify their cuisine accordingly. [illustration] for breakfast it is sometimes a good plan to order what one wants the previous night, if any specially cooked dishes are required, but it is _not_ advisable to inform the waiter that one is a vegetarian. it is generally possible to obtain porridge, grilled tomatoes on toast, poached or fried eggs, stewed mushrooms, etc., without giving extra trouble or exciting comment. where these cannot be obtained, a plain breakfast of brown bread or toast and butter, with eggs, preserves and fruit should be taken. at large hotels in our chief cities a restaurant and a grill room are provided. the food-reformer should go to one of these for his dinner, rather than to the dining room, as he will then be able to obtain various simple _à la carte_ dishes. one 'portion' of any particular dish will often suffice for two persons, thus enabling those whose means are limited to obtain greater variety without increasing expenditure. care has to be exercised, however, concerning certain dishes; for instance, if macaroni is required, it is well to ask the waiter to request the cook not to introduce any chopped ham. he should be told that you wish macaroni served with tomato sauce and cheese only, in the "neapolitan" style. in most continental hotels and restaurants the simplest, cheapest, and best plan is to take 'table d'hôte'--telling the head waiter well beforehand that the lunch or dinner is required 'maigre' (that is without flesh, just as it is usually served during lent). a varied, well selected, and ample repast will then be supplied at a moderate cost. the same plan is best in 'pensions.' the general rule to be adopted in small british hotels is to think beforehand what dishes the cook is in the habit of making which are free from flesh; these should be ordered in preference to those which are strange and not likely to be understood. at the same time it is well to insist upon being supplied with anything which it is reasonable to expect the proprietor to furnish, because such action tends to improve the catering of the hotels of the country, to make it easier for other food-reformers, and to sweep away the difficulty which at present exists in some towns, of obtaining anything fit to eat in the orthodox hotel coffee rooms, except beasts, birds, or fishes. [sidenote: =railway journeys.=] those who are making railway journeys can easily provide themselves with a simple luncheon basket containing fruits, sandwiches made with flaked nuts, eggs, cheese or preserves, or with such delicacies as haricot or lentil potted meat (directions for making which will be found later on, in the section devoted to luncheon recipes.) travellers may perhaps be reminded that cheese and nuts contain much more nutriment than lean meat. food-reformers who are about to pay a prolonged visit in a private house should inform the hostess, when accepting her invitation, that they are abstainers from flesh, but that their tastes are very simple and that they enjoy anything except flesh-food. as she might have erroneous ideas about the requirements of vegetarians she might otherwise feel perplexed as to what to provide. if the visitor takes fish the fact should be stated. [sidenote: =no faddism.=] care should be taken not to involve the hostess in any needless trouble, and she should be shown, by the simplicity of one's requirements, that she is easily capable of affording complete satisfaction. when she realizes this, she will probably take pleasure in learning something about hygienic living, and will be ready to read a pamphlet or a guide-book upon the subject, and to produce some of the dishes contained in it. the humane diet cause has been much hindered by the 'fads' of persons who have adopted very extreme views about diet and who worry themselves and other people about trifling matters in connection with their food until they are almost regarded as being pests in a household. instead of cheerfully partaking of anything that is provided, except flesh, they parade their scruples about almost everything on the table, and, consequently, those who entertain them vow that they will never become such nuisances themselves or entertain such again. i have always found that by letting my friends clearly understand that i abstain from butchered flesh chiefly because of _humane reasons_ and for the sake of _principle_, they respect my sentiment, and evince a desire to discuss the matter without prejudice. if fruitarianism is adopted merely as a 'fad,' discordant vibrations are often aroused because one's acquaintances consider that one is giving needless trouble by being unconventional without sufficient justification. [sidenote: =sea voyages.=] those who are making a sea voyage will find that many of the large steamship companies are quite prepared to furnish substitutes for flesh-diet if an arrangement is made beforehand. in such cases there should be a clear stipulation that brown bread, dried and fresh fruit, nuts, farinaceous puddings, omelets, or dishes made with cheese, macaroni, lentils, haricots, tomatoes, etc., should be obtainable in some form and in sufficient variety. a list of a few 'specialities' (such as protose, nuttoria, &c.) should be furnished when a long voyage is contemplated, so that the steward may stock them. =advice for beginners.= the following suggestions will prove helpful to those who are desirous of adopting the reformed dietary:-- . give up flesh meat _at once_ and _entirely_--replacing it by dishes made with eggs, cheese, macaroni, peas, lentils, nuts, and nut-meats. later on you will be able to do without fish also, but it is best to proceed slowly and surely. [illustration] . eat _less_ rather than _more_. fruitarian foods such as the above are more nourishing than butcher's meat. . try to like _simple_ foods, instead of elaborate dishes that require much preparation. avoid 'frying-panitis.' . eat dry foods rather than sloppy ones; they are more easily digested. take toast or granose biscuits with porridge to assist proper salivation. if porridge causes trouble, use wheat or rye flakes (manhu or kellogg brands), with hot milk or cream, instead. . do not mix stewed acid fruits with vegetables and legumes; take the former with cereals, cheese, or eggs. green vegetables should be taken very sparingly, and with savoury dishes alone. if eaten with sweets they are apt to disagree. . persons of sedentary habits should let at least one meal a day consist of uncooked fruit only--or of fruit with brown bread and butter--the bread being _well baked_. . dried fruits, such as figs, dates, prunes, raisins, sultanas, etc., are very easily digested; and if blended with nuts or almonds they make a perfect meal. such fruits may be taken freely and with advantage by almost everyone. . nuts should be flaked in a nut-mill to aid digestion; cheese can also be made more easily assimilable in this way (or by cooking). many nut products are now sold which are malted and partially pre-digested. . give a few hours' thought and study to the important subject of your diet; learn what to do, and what newly-invented scientific foods are obtainable. . do not make the mistake of attempting to live on potatoes, white bread, cabbages, etc., or merely upon the ordinary conventional dietary with the meat left out. obtain and use well made and well cooked wholemeal bread every day. take sufficient _proteid_, - / to -ozs. per day, to avoid anæmia--indigestion often results from _lack of vitality_ caused through chronic semi-starvation. . if you feel any symptoms of dyspepsia, and can trace it to _excess_ in eating, or to dietetic errors, reduce your food, fast temporarily, and take more exercise. consider what mistakes you have made, and avoid them in the future. eat only when hungry, in such cases. . if you are not getting on, obtain advice from a doctor who is a _fruitarian_ or from an experienced food-reformer. =commercial dietetic inventions.= a large number of special proprietary substitutes for animal food can now be obtained to supplement the ordinary ones provided in the household. the latest particulars concerning these can always be known by reference to the advertisement pages of _the herald of the golden age_, and full information as to their use is supplied by the various manufacturers. but although they are _useful_ and _convenient_ in many households, they are not _absolutely essential_. 'home-made' dishes are often the best, being most economical, therefore it is advisable that all food-reformers should learn how to make nut-meats, &c., at home. some of these substitutes are as follows:-- =for meat-extracts=: marmite, vegeton, carnos, nutril, mapleton's gravy essence, cayler's extract, wintox. =for joints of meat=: protose, nuttose, savrose, fibrose, f.r. nut-meat, vejola, nuttoria, shearn's nut-meat, nutton, brazose, nuto-cream meat, mapleton's frittamix. =for cold meats=: "pitman" nut-meat brawn, ellis's tomato and nut paste, pasta-sol, lentose, nuska viando, savoury paste, potted beans and lentils. =for meat fat=: nutter suet, vegsu, nutter, nucoline, and nut margarine. pine kernels, which contain ozs. of oil to the pound, and which when rolled and chopped exactly resemble suet, are also an excellent substitute. delicious nut-butters are also now obtainable for high-class cookery--such as almond, walnut, cashew, and table nutter. although superior, these are as cheap as ordinary cooking butters. =for lard and dripping=: nutter, darlene, albene, nut-oil, "pitman" vegetable lard. =for meat proteid=: emprote, hygiama, horlick's malted milk, casumen dried milk, gluten meal. =for gelatin=: agar-agar, or cayler's jellies. =for animal soups=: mapleton's nut and proteid soups, and "pitman" vegsal soups. =prepared breakfast cereals=: manhu flaked wheat, rye, barley and oats, kellogg wheat and corn flakes, granose flakes and biscuits, shredded wheat, archeva rusks, puffed wheat, power, kornules, toasted wheat flakes, melarvi crisps and biscuits. =for picnic hampers=: savage's nut foods or cream o' nuts, wallace cakes and scones, mapleton's nut meats, winter's nut cream rolls, "pitman" fruit and nut cakes and nut meat brawn, wallace p. r. or ixion or artox or "pitman" biscuits. =meat stock= is substituted by vegetable stock, produced by stewing haricots, peas, lentils, etc. the latter is far more nutritious, and is free from the uric acid and excrementitious matter that are present in meat decoctions. a tasty and meaty flavour can be at once given to soups or gravies by adding some vegetable meat-extract selected from one of the varieties already mentioned. * * * * * in the following pages recipes will be found for preparing dishes which closely resemble, in taste, appearance, and nutritive value, those to which the community have been accustomed, some of them being of such a nature that persons who are fond of flesh-food find it difficult to detect whether they are eating such or not. =relative values of foods.= =how to regulate our diet.= our food must contain certain elements, and in proper quantity, if the body is to be well sustained, renewed and nourished. these are mainly as follows: . protein to form flesh, build muscle, and produce strength. . fat and carbohydrates, to provide heat and energy. . salts and minerals (such as phosphates, lime, iron, citrates, etc.) to build bones and teeth, feed the brain and nerves, and purify the body. no hard-and-fast table or rule can be laid down concerning the proper proportions in which these elements should be combined, because the amount needful for each individual varies according to his size, the sort of work he does, the amount of physical or mental energy he puts forth, and the temperature of the atmosphere surrounding him. until professor chittenden made his extensive and conclusive series of experiments in america, in - , to determine the real amount of protein and other elements required to keep the body in perfect health, the average estimate for a person of average size, who does a moderate amount of physical labour, was about -ozs. of protein per day. but these official experiments, conducted with scientific precision, extending over a long period, and made with thirty-four typical and carefully graded representatives of physical and mental work, demonstrated that half this amount of protein is sufficient, and that strength and health are increased when the quantity is thus reduced; also that a smaller amount of carbohydrate food (bread, etc.), than was previously thought necessary, is enough. one may therefore now safely reckon that men of average size and weight (say to stone) doing a moderate amount of physical and mental work, can thrive under ordinary circumstances on a daily ration containing about grains of protein (nearly ozs). the following food chart will enable the reader to calculate (approximately) how much food of any particular kind is necessary to provide the above amount. adult persons below the average size and weight, and living sedentary rather than an active physical life, will naturally require less than this normal standard. the relative cost and economy of the different foods can also thus be ascertained. if care is taken to secure a sufficient quantity of protein the requisite amount of carbohydrates is not likely to be omitted, and hunger will prove a reliable guide in most cases. it is advisable, however, to see that enough fat is taken, especially in winter, and by persons lacking in nerve force. the table of food-values will easily enable the reader to ascertain the proportion of fat in each kind of food. the following indications of dietetic error may prove useful:-- [sidenote: =signs of dietetic mistakes.=] excess of proteid matter causes a general sense of plethora and unbearableness, nervous prostration or drowsiness after meals, a tendency to congestion (often resulting in piles, etc.), headache, irritability, and bad temper. a continuous deficiency of it would tend to produce general weakness and anæmia. excess of carbohydrate matter (starch), especially if not sufficiently cooked and not well masticated, produces dyspepsia, flatulence, pain in the chest and abdomen, acidity (resulting in pimples and boils), and an inflammatory state of the system. deficiency of it (or its equivalent, grape sugar) would produce lack of force and physical exhaustion. excess of fat tends to cause biliousness. deficiency of it results in nervous weakness, neuralgia, and low temperature of the body. [sidenote: =food for brain workers.=] it is important to remember that the more _physical_ energy we put forth, the larger is the amount of proteid we require in our diet--and vice versa. brain workers of sedentary habits require but little proteid, and quickly suffer from indigestion if this is taken too freely. for such, a very simple diet consisting largely of dried and fresh fruits, nuts (flaked or ground), milk, eggs and cheese, and _super-cooked_ cereals (such as wholemeal biscuits, and toast, granose and kellogg flakes, and well baked rice dishes) will be found to be the most suitable. in order to supply the brain with phosphates it is very important that mental workers should take whole wheat bread instead of the emasculated white substitute which is provided almost everywhere. it is the outer part of the grain that provides brain-food (combined with an _easily assimilable_ form of protein), and many of our urban bread winners break down because they are deprived of the essential food elements therein contained. to take 'standard' bread does not meet the case, and every food-reformer who wants to keep really fit should demand and obtain well baked and unadulterated wholemeal bread. i feel convinced that if every growing child and every mental toiler could always be supplied with bread of this type, the deterioration of our british race would soon be arrested and we should witness signs of physical regeneration. 'artox' and 'ixion' brands of pure whole wheatmeal are the most perfect i know of at the present time, and delicious bread can easily be made from them if the recipe printed on page is followed. =food chart.= =showing how to obtain sufficient ( ) protein--for body building. ( ) carbohydrates and fat--for providing heat and energy.= _a man of average size and weight ( to stone) doing a moderate amount of physical labour requires about grains of protein per day (nearly ozs.). women and sedentary workers require about - / ozs. ( grains), and hard physical labourers about grains._ ------------------------------+--------+---------+-------------+----------- | | | grains of | |amount. |grains of|carbohydrates|approximate | |protein. | and fat. | cost. ------------------------------+--------+---------+--------------+-----+----- | | | | s. | d. protose (nut meat) | ozs. | | | | fibrose (nut meat) | ozs. | | | | granose (wheat) | ozs. | | | | emprote (eustace miles | | | | | proteid food) | ozs. | | | | nuto-cream | ozs. | | | | manhu flaked wheat | ozs. | | | | horlick's malted milk | ozs. | | | | almonds | ozs. | | | | chestnuts | ozs. | | | | lentils | ozs. | | | | - / peas | ozs. | | | | - / haricots | ozs. | | | | oatmeal | ozs. | | | | cheese (cheddar) | ozs. | | | | " (gruyère) | ozs. | | | | " (parmesan) | ozs. | | | | " (dutch) | ozs. | | | | bread (artox wholemeal) | ozs. | | | | rice (once milled) | ozs. | | | | eggs | | | | | figs or dates | lbs. | | | | milk | pts. | | | | milk (skimmed) | pts. | | | | | | | | | =for comparison:-= | | | | | lean beef | ozs. | | | | mutton | ozs. | | | | chicken | ozs. | | | | fish (sole) | ozs. | | | | " (salmon) | ozs. | | | | =table of food values.= =compiled from such authorities as church, payer, letheby, blyth, hemmeter, pavy, holbrook, oldfield, miles, and broadbent, etc.= --------------------------------+---------------------------------------------- | percentage of +------+--------+------+--------+--------+----- | | | |starch |mineral |total |water.|protein.| fat. |matter |matter. |nutri- | | | |or sugar| | ment. --------------------------------+------+--------+------+--------+--------+----- | | | | | | lean beef | . | . | . | | . | . veal | . | . | . | | . | . mutton | | | | | | (medium fat) | . | . | . | | . | . flesh-foods. fat pork | . | . | . | | . | . chicken (flesh) | . | . | . | | . | . fish (sole) | . | . | . | | . | . salmon | . | . | . | | . | . | | | | | | eggs | . | . | . | | . | . eggs. white of egg | . | . | | | . | . yolk of egg | . | . | . | | . | . | | | | | | milk (cow's) | . | . | . | . | . | . milk cheese: cheddar | . | . | . | | . | . and milk stilton | . | . | . | | . | . products. gruyère | . | . | . | | . | . dutch | . | . | . | | | . parmesan | . | . | . | | . | . butter | . | | . | | . | . | | | | | | wheatmeal (artox) | . | . | . | . | . | . oatmeal | . | . | . | . | . | . cereals and barley meal | . | . | . | . | . | . farinaceous bran | . | . | . | . | . | . foods. rice (once milled)| . | . | . | . | . | . macaroni (best) | . | . | . | . | . | . sago, tapioca and | | | | | | arrowroot | . | . | . | . | . | . | | | | | | wholemeal bread | | | | | | bread (artox) | . | . | . | . | . | . foods. white bread | . | . | . | . | . | . granose biscuits | . | . | . | . | . | . | | | | | | haricots (white) | . | . | . | . | . | . lentils, egyptian | . | . | . | . | . | . legumes. peas (dried) | . | . | . | . | . | . peas (green) | . | . | . | . | . | . pea nuts | . | . | . | . | . | . | | | | | | chestnuts | . | . | . | . | . | . walnuts | . | . | . | . | . | . filberts | . | . | . | . | . | . nuts. brazil nuts | . | . | . | . | . | . cocoanuts | . | . | . | . | . | . pine kernels | . | . | . | . | . | . almonds | . | . | . | . | . | . | | | | | | bananas | . | . | . | . | . | . fresh apples | . | . | . | . | . | . fruits grapes | . | . | . | . | . | . strawberries | . | . | . | . | . | . | | | | | | raisins | . | . | . | . | . | . dried figs | . | . | . | . | . | . fruits. french plums | . | . | . | . | . | . dates | . | . | . | . | . | . | | | | | | carrots | . | . | . | . | . | . turnips | . | . | . | . | . | . cauliflower (head)| . | . | . | . | . | . potatoes | . | . | . | . | . | . mushrooms | . | . | . | . | . | . vegetables. tomatoes | . | . | . | . | . | . asparagus | . | . | | . | . | . beet | . | . | | . | . | . parsnip | . | . | | . | . | . spinach | . | . | | . | . | . cabbage | . | . | | . | . | . =vegetarian soups.= =vegetable stock.= the best stock for vegetable soups is made from haricot beans. take a pound of these, pick and wash well, and soak for or hours in cold water. put them in a saucepan with the water in which they were soaked, add a few of the coarser stalks of celery, or chopped spanish onions, a blade of mace, and a few white peppercorns. if celery is not in season, use celery salt. bring to a boil, skim, and cook gently for at least hours. then strain, and use as required. = . artichoke soup.= take -lbs. of white artichokes, -pts. of water, large onions, a piece of celery (or some celery salt), / -pt. of raw cream or -pt. of milk. boil together for minutes, strain through a fine sieve and serve. if cream is used it should not be added until after the soup is cooked. = . chestnut soup.= take -lb. chestnuts, or onions, - / -pints vegetable stock, -oz. nut-butter. boil the chestnuts for minutes and peel them; put these with the onions (sliced) into a roomy stewpan, with the butter, and fry briskly for minutes; now add the stock, with seasoning to taste, and bring to the boil. simmer gently until onions and chestnuts are quite soft, and pass all through a hair sieve. dilute with milk until the consistency of thin cream, and serve with _croûtons_. = . rich gravy soup.= to -pts. of haricot stock add onion and carrot (fried with butter until brown), stick of celery, turnips and peppercorns, and thicken with cornflour. boil all together for hour, strain, return to saucepan, and add small teaspoons of marmite. warm it up, but _not to boiling point_. serve with fried bread dice. this soup, if well made, is equal to anything that a french chef can produce. = . mock turtle soup.= fry good-sized onions in -oz. of butter till nicely browned, then add breakfastcups of german lentils, a good handful of spinach leaves, a few capers, about chillies, and pints of water. let this simmer for or hours, then strain off, add tablespoons of tapioca which has been soaked for an hour or two. boil till perfectly clear. when ready for serving add salt to taste and teaspoonful of nutril. some small custard quenelles should be put in the tureen--made by beating egg in -ozs. flour and adding / -pt. milk. bake until firm and cut into dice. = . brown haricot soup.= boil / -lb. beans in -qts. of water. when the beans crack, add a few tomatoes, leek sliced, or a spanish onion, and a bunch of herbs. boil until the vegetables are tender, adding a little more water if necessary. rub all through a sieve, and return to pan, adding seasoning, a good lump of butter, and the juice of half a small lemon after the soup has boiled. if a richer soup is required add two teaspoonfuls of nuto-cream or marmite just before serving. = . tomato soup.= take a pound of tomatoes, a sliced onion, and -ozs. of tapioca (previously soaked for some hours). boil for an hour, then add salt, pepper, and a little butter. mix / -pt. of milk with a teaspoonful of flour; add this to the soup, stir and boil for minutes. = . egyptian lentil soup.= wash and pick / -lb. egyptian lentils and put on to boil in about -qt. of water. add sliced onion, carrot, turnip, a small bunch of herbs, and celery salt, and boil gently about hour. rub through a sieve, return to pan, add -oz. butter and a cupful of milk. bring to boil and serve. = . brazil nut soup.= pass pint of shelled brazil nuts through a nut mill, fry these with one or two chopped onions in -oz. of nut-butter, keeping them a pale yellow colour; add -oz. flour, and gradually - / -pts. of white stock; bring slowly to the boil and simmer gently until the onions are soft. pass through a hair sieve, and dilute with milk. = . julienne soup.= cut some carrots, turnips, onions, celery, and leeks into thin strips, using double quantity of carrots and turnips. dry them and then fry slowly in -ozs. of butter until brown. add -qts. of clear vegetable stock and simmer until tender. season with salt and a teaspoonful of castor sugar. chop some chervil or parsley finely, add and serve. the addition of some green peas is an improvement--and also quenelles (see ). = . green lentil soup.= fry onions in a large saucepan until brown. add / -lb. of green lentils, -qt. water, and sticks of celery. stew for hours, and pass through a strainer. add / -lb. of cream and / -pt. of milk, bring to the boil, flavour with salt, and serve. = . white soubise soup.= (a french recipe). take -ozs. butter, good-sized onions, about -pt. cauliflower water, and -pt. of milk, sufficient bread (no crust) to very nearly absorb the liquor. cut up the onions, put into the saucepan with the butter, and cook slowly till tender--it must not be brown. now add the bread, the cauliflower water, and half the milk, and boil slowly for an hour. take it off the fire, pass it through a sieve, add the rest of the milk, and heat it again, taking care it does not actually boil, as it may curdle. serve. = . green pea soup.= one quart shelled peas; pints water; quart milk; onion; tablespoonfuls butter; tablespoonful flour. salt and pepper to taste. put the peas in a stewpan with the boiling water and onion and cook until tender (about half an hour). pour off water, saving for use later. mash peas fine, add water in which they were boiled, and rub through _purée_ sieve. return to saucepan, add flour and butter, beaten together, and the salt and pepper. gradually add milk, which must be boiling hot. beat well and cook minutes, stirring frequently. this recipe is useful when green peas are getting old and are not tender enough to be enjoyable if served in the usual way. = . white haricot soup.= stew / -lb. of beans in -qts. of water, adding chopped onions, some chopped celery and a carrot which have been fried in some butter until well cooked; stew until the beans are tender, and strain if clear soup is required, or pass through a sieve for thick soup; add some cream and milk, bring to the boil, flavour with salt, and serve. = . marmite vegetarian soup.= take a dessertspoonful of marmite, -pt. of water or vegetable stock, a tablespoonful of fine sago or tapioca, a slice or two of any vegetables, with a sprig of parsley and a little salt. boil the vegetables for a few minutes in the water, skim well, add the sago or tapioca, and boil for an hour or over, then strain; stir the marmite in and serve hot. a delicious and cheap soup. a gill of milk or cream boiled and added at the end--omit the same measure of water--is an improvement in some cases. = . almond soup.= (a nice summer soup). one pint of white stock, pint milk, small breakfastcup of ground almonds, -oz. butter, -ozs. minced onions, -oz. flour. fry the onion in the butter in a stewpan till a pale yellow colour, stir in the flour, and when well blended, moisten with some of the stock, adding the almonds, broth and milk by degrees till all are exhausted, bring to the boil, skim, and simmer _gently_ for half an hour, pass through a hair sieve. serve with nicely cooked green peas. = . celery soup.= six heads of celery, teaspoon of salt, a little nutmeg, lump sugar, gill of stock, / -pint of milk, and two quarts of boiling water. cut the celery into small pieces and throw it into the boiling water seasoned with nutmeg, salt and sugar, boil until sufficiently tender, pass it through a sieve, add the stock, and simmer for half-an-hour, then add the milk, bring it up to the boil and serve. = . potato soup.= four middle sized potatoes, a thick slice of bread, leeks peeled and cut into slices, a teacup of rice, salt and pepper to taste, qts. of water. bring the water up to boil, then put in all the ingredients except the rice, pepper and salt, cover and let them come to a brisk boil, add the rice and boil slowly for one hour. = . pea soup.= take - / pints of split peas and onions. put the peas to soak overnight, then cook with the onions until quite soft--pass through a sieve, add gill of milk, bring to the boil. serve with squares of fried bread or toast. celery, salt, pepper and chopped mint may be added to taste. = . mock hare soup.= soak some haricot beans over night in boiling water, then stew them for hours in water with onions, salt and pepper. when quite tender pass them through the sieve, add -oz. ground walnuts, boil again for minutes, add forced meat balls, and serve. = . carrot soup.= two lbs. carrots, -ozs. butter, seasoning to taste, quarts of bean stock or water. scrape the carrots, wash and wipe them quite dry, and cut in thick slices; put the butter in a large stewpan and when melted put the carrots in and stew gently for one hour without browning, then add the stock or water and simmer until tender (about an hour). pass them through the sieve, add the seasoning and boil for minutes; skim well and serve. = . onion soup.= put about doz. small onions in a stewpan with -oz. butter, cover and let them stew for about minutes, then add sufficient boiling water to cover them, boil till quite tender, pass through a sieve, boil up again, add the savoury seasoning and gill of milk. a little boiled macaroni chopped up fine may be added before serving. = . carnos soup.= two tablespoons of carnos in a pint of boiling water makes a very nourishing soup; it may be thickened with rice, vermicelli, spaghetti, etc., if required, and served with fingers of toast. = . white windsor soup.= take breakfastcups of white stock, then add tablespoons of mashed potatoes, and -oz. of sago. stir over the fire till clear, then add breakfastcupful of milk, and a little minced parsley. let it come to boiling point, but no more. serve in a very hot tureen. =substitutes for fish.= = . mock scallop oysters.= scrape some salsify roots, boil them until tender, drain. beat with wooden spoon to a _smooth_ paste free of _fibre_. moisten with cream, add a teaspoonful of butter or a thick white sauce. serve in fireproof china, or in scallop shells. put breadcrumbs on top, which have been steeped in butter and browned. = . mock oyster patties.= make the above mixture, put it into short puff paste made into patties, and bake until a nice brown tint. = . green artichokes.= (a substitute for oysters). boil some green artichoke heads until tender (about hour) and serve hot. mix some french wine vinegar and pure olive oil (one teaspoonful of vinegar to three of oil) with a pinch of salt and pepper. strip off the leaves one by one and dip the fleshy ends in the dressing; then scrape off the tender part of the leaf with the teeth. when the leaves are stripped, cut out the centre of the 'crown' and cut off its stalk quite short. remove the seeds, and the crown itself will then be found a bonne bouche. = . fried chinese artichokes.= boil the artichokes until tender. after draining, drop them into batter of fine breadcrumbs and egg. fry crisp and serve with parsley sauce and slices of lemon. = . mock fish cutlets.= two ozs. rice, -ozs. white haricot beans, / -gill of thick curry sauce, pepper and salt, egg and breadcrumbs. make a thick curry sauce, add to it the boiled rice and beans chopped up fine, pepper and salt. cook together for a few minutes, then turn out on a plate and leave to cool. form into balls or small flat cakes, dip in egg, then crumbs, and fry in boiling oil. = . fillets of mock sole.= bring to a boil half a pint of milk, and stir in -ozs. of ground rice. add -oz. of butter, a teaspoonful of grated onion, and a pinch of mace; also large tablespoonfuls of potato which has been put through a fine sieve. mix and let all simmer slowly in the saucepan for minutes. the mixture should be fairly stiff. when removed from the fire, add egg and yolk well beaten. mix thoroughly, and turn out on a flat dish not quite half an inch thick, and allow it to get quite cold. then divide into fillet-shaped pieces, brush over with the beaten white of egg, toss in fine breadcrumbs, and fry in plenty of smoking-hot fat. drain, and serve very hot, garnished with slices of lemon, and with hollandaise sauce. = . mock fish roe.= peel and slice or tomatoes, and put in a saucepan with nearly half a pint of water, and some grated onion. cook until the tomato is soft and smooth; then sprinkle in sufficient maize meal to make the mixture fairly stiff, add pepper and salt and one heaped tablespoonful of grated cheese. form into fillets or cutlets, and fry in the usual way. = . filleted salsify.= cook some salsify until tender, slice it into quarters lengthways, and cut it into -in. lengths; dip in egg and breadcrumbs, and fry crisp; serve with parsley sauce (recipe ), and garnish with slices of lemon and parsley. = . mock white fish.= boil / -pt. milk and thicken with rather more than -oz. of semolina, to make a little stiffer than for rice mould. add a lump of butter, salt, a little grated onion and a saltspoonful of mace, and let all cook together for minutes, stirring frequently. boil potatoes and put through masher, and whilst hot add to the semolina or it will not set well. pour into dish to stiffen, and when quite cold cut into slices, roll in egg and white breadcrumbs, fry crisp in nutter and serve with parsley sauce as a fish course. the mixture must be stiff, for the frying softens the semolina again. = . mock hake steaks.= put in a pan -ozs. breadcrumbs, with / -pint of milk and a pinch of salt. stir over a slow fire for a few minutes; then add -ozs. flour, the yolk of egg, -ozs. grated cheese, -oz. butter, and a pinch of mace. cook for fifteen minutes; when quite cold form into fritters, dip in egg and breadcrumbs, and fry in boiling oil till a nice golden brown. serve with piquante sauce. =substitutes for meat dishes.= = . walnut cutlets.= put a small cap of milk and / -oz. of butter in a saucepan on the fire. when it boils add -ozs. of _dried_ and _browned_ breadcrumbs and a little dredging of flour. let it cook until it no longer adheres to the pan, and remove from the fire. when it is cool add eggs, beating until smooth, a large tablespoonful of shelled walnuts (previously run through the nut mill), seasoning, and a little grated onion juice. mix well and shape into cakes about / -in. thick on a floured board. roll in flour or egg and breadcrumbs, and fry. serve with walnut gravy, or round a dish of grilled tomatoes. = . brown bean cutlets.= boil one pint of brown haricot beans until soft, strain and keep the stock; pass the beans through a sieve and add a tablespoonful of chopped parsley, a little grated onion, pepper, salt, a small piece of butter, and, if liked, a few drops of a sauce. add breadcrumbs until the right consistency is obtained for moulding into cutlet form. egg, crumb, and fry as usual. serve with tomato sauce or a rich gravy. = . green pea cutlets.= green pea cutlets, either fresh or dried, may be made the same way as stated in the previous recipe, substituting a little chopped mint for the parsley and onion, and serving with mint sauce, and a nice brown gravy made from the green pea stock. = . haricot cutlets.= boil -pt. of brown or white haricot beans with one or two onions till quite soft, strain and pass through a sieve, add some chopped parsley, a tablespoonful of grated pine kernels, a little tapioca (previously soaked in cold water), pepper and salt and a few breadcrumbs. mould into cutlets, egg, crumb, and fry. serve with sliced lemon and parsley sauce, or with brown gravy. = . walnut rissoles.= take / -pt. ground walnuts, / -pt. breadcrumbs, -oz. butter, -oz. flour, a little milk, chopped parsley, and pepper and salt to taste. make a thick white sauce with butter, flour and milk, add all the other ingredients. mix well and form into rissoles, dip in egg, then in crumbs, and fry crisp in boiling oil. these may be glazed and eaten cold with a salad and mint sauce. = . stuffed vegetable marrow.= peel a medium sized marrow, and remove the seeds, keeping the marrow whole. prepare the following stuffing:-- mix or chopped and fried onions, -ozs. pine kernels (these should be ground and also fried with the onions), -ozs. breadcrumbs, pepper and salt, chopped hard boiled egg, and raw egg to bind. fill the marrow with this mixture, and steam for half an hour to partly cook the marrow. now place in a baking tin, cover with breadcrumbs, place some small pieces of butter on top, and bake for another half hour until the marrow is quite soft and a nice rich brown. serve with brown gravy. = . purée of walnuts.= make a white sauce with -oz. butter, -oz. flour, / -teacup of milk, add / -pint of ground walnuts, / -pint breadcrumbs, and dessertspoons of milk, and beat well. about three-quarters of an hour before serving, add the white of egg stirred in lightly and pour into a mould. steam for half an hour, serve with mashed potatoes. = . nut croquettes.= take / -pint of mixed and shelled nuts, or mashed potatoes, chopped and fried onion, and a pinch of mace. chop the nuts, or pass through a nut-mill, and add them to the potato, with the onion and seasoning. form into croquettes, brush over with egg, and cover with fine breadcrumbs and fry in boiling oil. serve with bread sauce. = . mock chicken cutlets.= a tasty dish to be served with bread sauce is prepared as follows:--run through the nut mill cups of breadcrumbs and good cup of shelled walnuts. mix these together with a small piece of butter, a tablespoonful of grated onion juice, and a teaspoonful of mace. melt a large teaspoonful of butter in a saucepan, with half a teaspoonful of flour and add gradually cups of fresh milk; when this boils add the other ingredients, salt and pepper to taste, add a beaten egg, and when removed from the fire, a teaspoonful of lemon juice. stir well and turn out into a dish to cool, then shape into cutlets, dip in egg, then in breadcrumbs, as usual, and fry crisp. = . mock sweetbread quenelles.= put pint of milk in a saucepan to boil with onion chopped fine, when it boils add -ozs. of semolina stirring all the time, boil for minutes, then add -oz. of breadcrumbs, -oz of butter, egg, pepper and salt to taste. mix well and steam in a buttered basin for half-an-hour, then cut out in pieces the shape of an egg (with a deep spoon), pile them in the centre of the dish, and pour thick white sauce over them, garnish with green peas, and carrots very finely chopped. = . white haricot cutlets.= skin and stew till quite tender / -pint of white haricot beans in sufficient water to cover them. add small onions grated, tablespoon of milk or cream, pepper and salt to taste. simmer a little longer, and beat till quite smooth. take off the fire, and add enough breadcrumbs to make fairly firm, form into cutlets, dip in egg, then in crumbs, and fry crisp. serve with brown or tomato sauce. = . lentil cutlets.= take a teacup of egyptian lentils; boil them in water sufficient to cover until tender. add grated onions, some chopped parsley and thyme, and enough breadcrumbs to make a stiff mixture. turn on to large plates and flatten with a knife. then cut into eight triangular sections and shape them like small cutlets. when cold, roll in egg, then in breadcrumbs, and fry crisp after inserting small pieces of macaroni into each pointed end. serve with mint or tomato sauce, and with vegetables. = . mushroom pie, with gravy.= take / -lb. butter beans, / -lb. mushrooms, -lb. chestnuts, onions, hard boiled egg, teacupful tapioca (soaked overnight), some short crust pastry. fill a pie dish with alternate layers of above ingredients, with seasoning to taste; the onions and mushrooms should be fried, the chestnuts boiled and peeled, the butter beans cooked the day before until quite soft, and the egg cut into slices. cover with the pastry made as follows:-- / -lb. of flour, / -lb. nut-butter, mixed with cold water. brush over with beaten egg and bake. gravy. melt -oz. of butter in a saucepan, stir in a tablespoon of flour, and cook till a rich dark brown, stirring all the time, add half-a-pint of vegetable stock and being to the boil. before serving add half-a-teaspoonful of marmite. = . baked nuttoria.= open a tin of nuttoria, cut into slices / -inch in thickness, bake for an hour, well dressed with butter. serve with vegetables and with rich gravy made from brown haricot beans, thickened with arrowroot, and flavoured with fried onion and a good piquant sauce (such as brand's a ). yorkshire pudding makes a suitable addition. = . lentil croquettes.= wash, pick and cook / -lb. lentils, with or onions to flavour. when cooked, add about -ozs. wholemeal breadcrumbs, a teaspoonful parsley, nutmeg, mace, salt and pepper, and egg beaten. mix well, and when cold form into balls. dip in egg, then crumbs, and fry a golden brown. serve with onion sauce and gravy. = . protose cutlets.= pound a tin of protose with -oz. of fresh butter, some grated onion juice, parsley, thyme, salt and pepper, a few breadcrumbs, and a few drops of lemon juice. roll the mixture on a floured board until about / -inch thick, shape into cutlets, roll in egg, then in crumbs and fry. as protose does not require previous cooking this is a very quickly prepared dish, and if a few tins are kept in stock it is always handy for emergencies. the cutlets may be fried without egg and breadcrumbs, simply rolled in a little flour, if one is very pressed for time. serve with tomato or onion sauce, or a rich gravy. = . savoury nut-meat steaks.= cut some slices of protose about / -inch thick, and bake in a tin, basted with butter, for an hour. roll in egg, then in crumbs, and fry in butter for a few minutes. serve with fried forcemeat balls, red currant jelly, and brown haricot gravy flavoured with fried onion, cloves and some piquant sauce, thickened with arrowroot. masked potatoes (placed round) complete this dish. = . nut-meat à la mode.= take a tin of nuttoria ( / -lb.) and pass it through the nut-mill. beat the whites and yolks of eggs separately. mix these with the nut-meat, adding -ozs. stale brown breadcrumbs, some grated onion, chopped parsley and herbs. press into a basin and steam until well cooked. serve with white parsley sauce thickened with arrowroot. this dish tastes exactly as if it were made with minced beef. = . nut-meat rissoles.= put some protose, fibrose (brown), nuttoria, or other nut-meat through the nut-mill before cooking. fry slowly with some chopped onion. cover with brown stock, and cook slowly until nearly all the gravy is absorbed. then add breadcrumbs, herbs, seasoning, and a little butter, stir thoroughly over the fire, and set aside on a plate to cool. form the mixture into small rolls, dip in egg, roll in breadcrumbs, and fry. garnish with parsley, and serve with onion sauce or brown gravy. = . jugged nuttose.= bake some nuttose (dressed with butter) for half-an-hour, in slices half-an-inch thick; then dip in egg and breadcrumbs, and fry. also make some forcemeat balls by rubbing / -oz. of butter in -ozs. of breadcrumbs, adding chopped lemon thyme, lemon peel and parsley, some pepper and salt, and egg to bind; fry very brown. cut up the nuttose in quarter pieces and stew slowly in remainder of the bean stock with about cloves. garnish with sprays of parsley and the forcemeat balls. serve with red currant jelly and mashed potatoes. = . nuttose ragout.= a good way to prepare nuttose is as follows:--fry a teaspoonful of butter until quite brown, add flour until it absorbs the butter, add gradually any vegetable stock until a nice rich gravy results. bring to the boil and add very thin slices of nuttose. stew very slowly for hour, adding some worcester or other sauce to taste. garnish with mashed potatoes and serve with a green vegetable. = . minced nut-meat.= prepare a tin of protose or other nut-meat by running it through a mincing machine, or mashing it with a fork, and stewing it in vegetable gravy. serve with a border of green peas or beans, and with mashed potatoes placed round the outside of the dish. it is also nice served as follows, viz.:--prepare as for minced meat. boil a cupful of rice as for curry. when cooked stir in one teaspoonful of tomato sauce and seasoning. put the mince in the centre of the dish with a wall of the rice and tomato round it. = . lentil and potato sausages.= boil -ozs. lentils in very little water, so that when cooked all water is absorbed, then add chopped and fried onion, a tiny pinch of herbs, pepper and salt, boiled and mashed potatoes, and the _yolk_ of egg. allow to cool a little, then flour the hands, and form into sausage shape. brush over with white of egg and fry in boiling oil. decorate with parsley and serve with a border of green peas. = . stuffed yorkshire pudding.= for the stuffing:-- / -lb. cooked lentils, onion chopped and fried, a pinch of herbs, tablespoonfuls of breadcrumbs, and seasoning. for the batter:-- / -lb. of flour, / -pint of milk, egg. mix the batter and partly bake for minutes; remove from oven, spread with stuffing, roll up carefully, return to oven and bake brown. serve with apple sauce and brown gravy. = . mushroom and potato croquettes.= take some stiff mashed potatoes. make a stuffing with / -lb. minced and fried mushrooms, -ozs. chopped and cooked macaroni, and tablespoonful breadcrumbs, moisten with a little beaten egg. shape rounds of potato, make a hollow in one, fill with the stuffing and press the other over it. roll in egg, then in breadcrumbs, and fry crisp. = . mock steak pudding.= take -lb. chestnuts, / -lb. mushrooms, onion, -oz. butter, / -pint stock, a few forcemeat balls, and -ozs. of pine kernels. make a thick brown gravy with the butter, onion and stock, boil the chestnuts, remove the skins and husks and add them to the gravy, with pepper and salt to taste, simmer for minutes. line a buttered basin with a good crust (allowing -ozs. rolled and chopped pine kernels and / -oz. butter to -ozs. flour) and put in a layer of the chestnut mixture, then a layer of chopped mushroom and forcemeat balls till the basin is quite full; cover with a thick crust and boil for - / hours. = . mock chicken rolls.= take cup brazil nuts, cups breadcrumbs, gill milk, oz. butter, a little pepper and salt, mace, a few drops of lemon juice. melt the butter and add the milk and flour to it, cook for a few minutes, add the breadcrumbs and ground nuts, then the other ingredients, mix well and turn over on a plate to cool. form into rolls, dip into egg, then in breadcrumbs, and fry in boiling oil. serve with bread sauce and mashed potatoes. = . savoury sausages.= make of the same ingredients as in recipe no. . pound well in a basin, season rather highly, add a few chopped mushrooms, and a little butter. leave to get quite cold. then form into sausages, with well-floured hands, brush over with beaten egg, and fry or bake till crisp and brown. they may need a little basting if they are baked. = . savoury chestnut mould.= peel two dozen chestnuts and stew gently in vegetable stock until nearly soft. now remove half the chestnuts, and continue to cook the remainder until quite soft, gradually reducing the stock. mash the contents of the pan with a fork, then stir in tablespoonfuls of breadcrumbs, -ozs. of butter, pepper and salt, egg, and lastly the partly cooked chestnuts, cut into neat pieces. well grease a basin or mould, pour in the mixture and steam three-quarters of an hour, and serve with brown gravy or onion sauce. the main point about this dish is to retain the flavour of the chestnut without the addition of herbs, &c., &c. = . walnut pie.= (a tasty dish). put -ozs. of shelled walnuts through a mincer. put a layer of boiled rice at the bottom of a buttered baking dish. spread half the minced nuts evenly on top of the rice, then a layer of tomatoes, seasoned with onion, pepper and salt, mace, and ketchup, then another layer of rice, more nuts, etc., till the dish is nearly full. cover thickly with breadcrumbs, pour melted butter over, and bake a nice brown. serve with tomato sauce. = . savoury lentil roll.= take teacupfuls of boiled german lentils, put in a basin, and add a cupful of fine breadcrumbs, and about half as much mashed potatoes. add any seasoning--ketchup, worcester sauce--and a spoonful of melted butter. mix well with a fork and bind with or beaten eggs, reserving a little for brushing over. shape into a brick or oval, and press together as firmly as possible. brush over with the remainder of the egg, put into a buttered tin and bake for half an hour. serve with a garnish of beetroot or tomatoes. = . pine kernel timbale.= well grease a basin and line it with partly cooked macaroni; start at the bottom of the basin, and coil each piece carefully round, all touching, until the basin is completely lined. now carefully fill with the following farce:--fry in -ozs. of butter two or three chopped onions, then add about -ozs. of pine-kernels, having first ground them in a nut-mill, continue frying till a pale brown, then turn into a basin and add about / -lb. breadcrumbs, pepper and salt, and eggs. cover the basin with greased paper and steam one hour. remove carefully from the basin and pour round a nice brown gravy. =simple savoury dishes.= = . macaroni napolitaine.= boil / -lb. best quality macaroni (large) in plenty of water, strain and place on a dish; take a dessertspoonful of cornflour, mix thoroughly with a little milk, add milk to make half a pint, boil until it thickens, add half an ounce of grated cheese, a small knob of butter, and a few tablespoonfuls of tomato sauce or tomato conserve. the tomato sauce can be made by slicing tomatoes and cooking them in a saucepan with a little batter and chopped onion. pass through a strainer. pour the sauce over the macaroni or serve in a sauce boat. = . macaroni à la turque.= boil / -lb. of macaroni until _slightly_ tender, and add / -lb. of grated breadcrumbs, large onion (grated), large tablespoons of parsley, some grated nutmeg, / -pint milk, and egg (beaten). chop the macaroni and mix all well together and steam in a basin or in moulds for or - / hours. serve with thin white sauce or brown gravy (poured over the mould). = . macaroni cutlets.= boil / -lb. macaroni (spaghetti) in water, not making it too tender; chop slightly, add -ozs. breadcrumbs, some chopped fried onions, a teaspoonful of lemon thyme, and parsley, a couple of tomatoes (fried in saucepan after onions), and egg to bind. mix, roll in flour, shape into cutlets, fry until crisp and brown. serve with piquant or tomato sauce. = . savoury macaroni.= boil some macaroni for half an hour, drain well and add -oz. butter, beaten egg, pepper and salt, peeled and sliced tomato. heat all thoroughly together and serve. = . creamed macaroni.= break / -lb. macaroni into -inch pieces, drop them into -qts. of _boiling_ water, (salted), boil till tender. drain and place in a dish. at serving time put into a pan a tablespoon of butter, when melted, a tablespoon of flour, rub until well mixed, then add / -pint of milk, stir until it bubbles; a little cayenne to be added, then put in the macaroni and heat thoroughly, and just at the last, stir in / -lb. of grated cheese (not quite half ought to be parmesan and the rest a good fresh cheese). = . macaroni and tomato pudding.= boil some macaroni and mix with it -ozs. of grated cheese, peeled and sliced tomatoes, a little chopped parsley, and half a teacup of milk. place in a pie-dish and cover with a thick layer of fine breadcrumbs and a few knobs of butter; season to taste. bake until nicely browned. the addition of a grated onion is considered an improvement by many persons. = . how to cook rice.= first boil the water, then put the rice in, and keep it on the boil for twelve minutes; if it wants to boil over just lift the lid of saucepan to let the steam escape. after boiling strain in a strainer, and steam it when wanted for use. to steam the boiled rice, put it in a colander and stand the colander in a saucepan containing a little boiling water, so that the colander and rice are clear of the water, put saucepan on the hot plate, and the steam from the water will dry and separate out each grain of rice and make it flakey. savoury rice dishes can be made more rich in proteid, and more tasty, by adding a few teaspoons of emprote. = . rice (milanese).= (specially recommended). boil -ozs. of unpolished rice in a double saucepan until tender. fry a chopped onion brown, then add peeled tomatoes and cook until soft, add this to the rice with the yolks of eggs, / -teaspoonful of salt, and - / -ozs. of parmesan or grated cheese. mix well together and serve with brown gravy. this makes a most tasty and nutritious dish. = . rice alla romana.= boil -ozs. of unpolished rice with a clove of garlic. fry peeled tomatoes in -oz. butter. add this to the rice with the yolk of egg, / -teaspoonful of salt, and -oz. of parmesan or grated cheese. stir and serve with tomato sauce, or garnish with baked tomatoes. this dish is equally suitable for lunch, dinner, or supper; it is a 'complete' type of food, and it is much appreciated. the flavour can easily be varied. = . savoury rice.= boil / -lb. of rice till quite soft, add a teaspoonful of chopped parsley, a little grated lemon rind, -ozs. grated cheese, tablespoonful of milk and a little butter, mix well and put into scollop shells, sprinkle over with breadcrumbs and bake for minutes. = . proteid rice cutlets.= delicious rice cutlets can be made as follows:--fry grated onions brown, then add tomatoes in the same pan and cook till tender. cook a large cupful of rice in a double saucepan, turn it into a basin, add the onions and tomatoes, a teaspoonful of chopped parsley, -ozs. of breadcrumbs, -ozs. of emprote, and pepper and salt to taste. mix well, turn out on plates and smooth with a wet knife, cut into fingers and fry crisp in egg and breadcrumbs. serve with tomato sauce or brown gravy. = . sicilian rice.= fry in -oz. butter, one good handful of chopped parsley and one finely chopped onion, until the latter is a pale brown colour; now add equal quantities of boiled rice and nicely cooked cabbage or sprouts (chopped), pepper and salt, and a small teaspoonful of sugar. mix all together and heat thoroughly. serve. = . curried rice and peas.= (an indian dish). cook some rice in a jar until nicely swollen, put it in a saucepan, add one or two fried onions (and some young carrots chopped fine if desired), some vegetable stock, a dessertspoonful of lazenby's mango chutney, and or teaspoonfuls of stembridge's curry paste, until the rice has a rich curry flavour, to taste. warm / -pint of small french green peas (use fresh ones in season) with sugar and mint, pour them in the centre of the dish, place the curried rice round them and garnish with small fingers of pastry. serve with fried potatoes and cauliflower. this dish is easily made and very easy of digestion. = . risi piselli.= (a popular italian dish). fry some finely chopped parsley and onion till the latter is a light-brown colour. have ready equal quantities of cooked rice and young green peas, boiled separately (let the rice be dry, well cooked, and each grain separate), add these to the onions and parsley, and stir well together in the pan. serve very hot. = . rice and tomato rissoles.= fry onions brown, then add peeled tomatoes, cook till tender, turn into a bowl and chop finely with some parsley and thyme. at the same time cook a small cupful of rice in a double pan. mix this with the onions, etc., with pepper and salt, and -ozs. of breadcrumbs. mix well, then put on plates, smooth over, and when quite cold cut into rissoles, egg, then crumb and fry. serve with a rich brown gravy. = . a simple omelette.= take eggs, teaspoon chopped parsley, a little chopped onion, pepper and salt. beat the yolks and whites separately and then add the other ingredients. heat some butter in a frying pan until very hot, then pour in the mixture and keep putting a knife round the outside to prevent the omelette adhering, and to make the uncooked centre flow towards the rim. when nicely set fold and serve on a hot plate. = . omelette aux tomates.= take eggs, / -pt. of milk, a teaspoonful chopped parsley, and a taste of grated onion juice, pepper and salt. whisk all in a basin so as to mix thoroughly. heat -oz. of butter in a frying-pan, then pour in the mixture and keep putting the knife round the outside to prevent the omelette adhering, and to make the uncooked centre flow towards the rim. when nicely set, fold and serve on a hot dish, either with tomato sauce, or garnished with baked tomatoes. = . eggs florentine.= boil some spinach in water containing a pinch of salt and soda, for about minutes. strain well, rub through a sieve, and add a well-beaten egg. arrange in a fireproof dish, a thin layer in the centre and a good ridge all round, and put into the oven for about minutes. now poach a few eggs and lay in the centre, and sprinkle some parmesan cheese over all, add some cheese sauce. = . eggs à la crême.= place a large tablespoonful of cream in each of several small fireproof china baking or soufflé dishes (about - / -inches in diameter). break an egg in each one, and steam them in a frying pan in water inch deep until well cooked. some persons who cannot digest lightly cooked eggs can safely take them if quite hard. = . mayonnaise eggs.= boil the eggs hard, which takes about minutes, then put them in cold water; when cold, shell them and cut a piece off the end of each so that they will stand upright on the dish; pour thick mayonnaise sauce over them and sprinkle with chopped capers. = . eggs à l'italienne.= boil / -lb. of spaghetti in water, adding some tomato purée or conserve, and spread it on a dish. poach eggs and lay them on the spaghetti, sprinkle finely chopped parsley over the eggs and decorate the dish with fried croûtons. = . omelette aux fines herbes.= melt -oz. of butter in a perfectly dry frying pan. beat the yolks of eggs with some finely chopped parsley and a pinch of garlic powder, pepper and salt. when the butter boils pour in the egg and stir until it commences to set. then pour in the whites of the eggs (previously beaten to a stiff froth). when cooked fold the omelette and turn on to a very hot dish. cover at once and serve. = . scrambled eggs and tomatoes.= peel large tomatoes after dipping them in scalding water, slice and stew them in a little butter for a few minutes; beat eggs, add them to the tomatoes, and scramble them until the egg is cooked. serve on toast. green peas may be used for this dish instead of tomatoes. = . oeufs farcie en aspic.= boil eggs hard and remove the shells and take out the yolks, beat them in a bowl, and then add teaspoons of salad oil and a little chopped parsley and thyme, a few breadcrumbs, pepper and salt, mix all well and fill in each white half, even over with a knife, and glaze. serve with salad and mayonnaise sauce. = . spinach and eggs.= take or -lbs. of spinach, boil it in plenty of water with a pinch of soda and salt for minutes, press through a strainer, and then rub through a wire sieve; place it in a saucepan with a small piece of butter and a tablespoonful of milk, stir well whilst being warmed up, and serve on buttered toast or fried bread, garnish with fingers of pastry. rub hard boiled eggs through a sieve and spread on the top. decorate with the white of the eggs when sliced. = . spinach à la crême.= prepare the spinach as described above, but instead of adding butter and milk, add or tablespoons of cream. stir well and serve with fingers of fried bread or pastry. omit the garnishing of eggs. = . spinach soufflé.= cook some spinach (see recipe ), pass it through sieve and add or well beaten eggs and a small amount of milk, with pepper and salt. mix it thoroughly, put it in well buttered soufflé dishes and bake for minutes. this makes a simple yet tasty entrée. = . green pea soufflé.= pass some cooked green peas through a sieve, add pepper and salt, a teaspoonful of sugar, a very little milk, and the yolks of or eggs, according to quantity of peas. beat the whites of eggs till a stiff froth, add to the mixture and bake quickly in an oiled soufflé dish or small cases. = . chestnut soufflé.= boil -lb of chestnuts until they are quite soft, remove the skins and pass through a nut-mill, moisten with / -pt. of milk and / -oz. butter (melted), add pepper and salt, the yolks of eggs and lastly the whites, beaten to a stiff froth. pour into a greased soufflé dish and bake quickly. = . lentil soufflé.= cook -ozs. of lentils in very little water (so that when cooked the moisture is absorbed), add -oz. of butter, pepper and salt, tablespoonful of milk, and the yolks of eggs. beat the whites to a stiff froth and fold lightly into the mixture. pour into an oiled soufflé dish and bake quickly. = . asparagus soufflé.= take some asparagus (previously boiled) and rub it through a sieve. add or well beaten eggs and a small quantity of milk, with pepper and salt. beat it well and put in buttered soufflé dishes and bake for minutes. this makes a tasty course for a luncheon or dinner, and also a simple supper dish. = . cabbage soufflé.= take some well-cooked cabbage or brussels sprouts, pass through a sieve, add pepper and salt, a little milk, and well beat in the yolks of or eggs. beat the whites to a stiff froth and stir lightly into the mixture. pour into the soufflé dish in which has been melted a small piece of butter. bake quickly in a good oven. = . savoury rissoles.= equal quantities of mashed wholemeal bread and boiled rice, add a little boiled onion minced fine, some pepper, salt and butter. mix, roll into shape, or pass through a sausage machine, dredge with flour, dip in batter, and fry crisp. a great variety can be made by introducing lentils, macaroni or haricots, with herbs, fried onions, breadcrumbs, etc., and an egg. = . kedgeree.= two cups of boiled rice, hard boiled eggs, -oz. butter, onion, -oz. sultanas, pepper and salt. fry the onion in the butter till brown, then add the rice, eggs, and seasoning, mix well and serve very hot. = . savoury cheese rissoles.= put / -pint of hot water and -ozs. butter in a saucepan and bring to the boil, sift in slowly -ozs. of flour and cook this mixture thoroughly until it will leave the pan clean. take it off the fire and add a little cayenne, finely chopped parsley, -ozs. breadcrumbs, -ozs. grated cheese, and egg beaten in separately. when the mixture is quite cool, roll it into balls with flour and fry them. decorate the dish with parsley and serve hot with a garnish of mashed potatoes. a brown sauce is an improvement. = . a corsican dish.= take -lb. brussels sprouts, and sauté them, -lb. chestnuts, boil and peel them, and then fry in butter. pile in centre of dish and surround with the sprouts. decorate with croûtons and serve hot. = . brussels sprouts sauté.= blanch the sprouts and drain well. put into a wide saucepan with some butter and seasoning. place on a hot fire and shake frequently for five minutes. serve hot. = . spinach fritters.= chop finely, or pass through a sieve, -lb. of cooked spinach, season with salt and pepper and add the yolk of egg and sufficient breadcrumbs to make the mixture stiff. form into flat, round cakes, dip into frying batter and cook in boiling fat. serve with a garnish of scrambled eggs. = . baked stuffed tomatoes.= remove the centre from half a dozen tomatoes, mince this and add some chopped parsley, / -lb. grated nuts, -ozs. breadcrumbs, pepper and salt to taste and one egg. fill the tomatoes with this mixture and bake for half an hour, first placing a small piece of butter on each tomato. = . a breakfast dish.= take some large tomatoes, cut them in halves and scoop out the inside. break some eggs and put each in a cup, and slide one egg into each half tomato. put a little chopped parsley on each, and bake in the oven until the white of the egg is set. serve on rounds of toast. = . vegetable marrow stuffed.= grate some nuts, add the same quantity of breadcrumbs, season, bind with one egg. take a small marrow, cut in halves, scoop out the seeds, put in the stuffing, place it in a cloth upright in a saucepan with water, and steam for one hour. = . tomatoes au gratin.= take some large tomatoes, cut in halves, take out the pulp. make a stuffing of nut-meat, or of grated nuts, bind with one egg, and fill up the tomatoes. sprinkle a little grated cheese and breadcrumbs and a dab of butter on each tomato round. place in a tin, and bake in the oven for twenty minutes, and serve on croûtons. = . brussels sprouts à la simone.= (an italian dish) wash and boil the sprouts in the usual way, drain dry, and put them in a hot dish. have ready a sauce made with -ozs. of butter, tablespoonfuls of flour, add / a pint of stock and stir till it boils; just before serving add a good sprinkling of pepper and the juice of half a lemon; pour the sauce over the sprouts and serve. = . potato purée.= boil some large potatoes until soft, strain off the water, and dry them, mash with a silver fork, mix in a little salt and pepper, some butter and a cupful of hot milk, beat well until the mixture is quite smooth and creamy. serve very hot. = . onions à la mode francaise.= take some spanish onions, peel them, and make a hole in the centre, and put in each onion a small piece of butter and one lump of sugar. add a little pepper and salt, and simmer in a covered stewpan for hours. the onions should then be cooked, and surrounded with a rich gravy of their own. = . escalloped potatoes.= mix a pint and a half of cold potatoes cut in cubes and seasoned with salt, and a pint of cream sauce. put the mixture in shallow baking dish, cover with grated breadcrumbs, and dot with butter. bake half an hour in moderate oven. = . baked vegetable marrow.= mix together / -oz. of butter with -ozs. breadcrumbs, rubbing it well in. add a fried onion, some parsley and thyme, some sage and some lemon rind, and bind with an egg. scoop out the marrow, and place the stuffing in quite dry; then steam in a cloth. dress with brown gravy and fried breadcrumbs, and place for a few minutes in a hot oven. = . milanese croquettes.= pass hard boiled eggs through a sieve, then mix with or -ozs. of cold mashed potatoes. add pepper and salt to taste, and nutmeg. form into little rolls and dip into egg and breadcrumbs, then fry crisp. = . green lentil cutlets.= slice and fry till brown large onion, then add / -pint of green lentils (well washed), and cover with water or stock, bring to the boil, and simmer gently till quite tender. rub through a sieve to keep back the skins; add -ozs. of breadcrumbs, -oz. mashed potatoes, a little chopped parsley and some mushroom ketchup, salt and pepper to taste. make into cutlet shapes, roll in flour, or egg and breadcrumbs, and fry crisp. serve with brown gravy. = . chestnut and mushroom pudding.= line a pudding basin with good short pastry, then fill it with layers of white haricots (skinned and steamed till nearly tender), fried onion, tapioca, (previously soaked for or hours in cold water), finely chopped parsley, fried mushrooms, and some chestnuts (skinned and boiled till nearly tender), also a sprinkling of salt and pepper between the layers. pour over all some nicely seasoned mushroom gravy; cover with pastry, tie a floured cloth over it, and steam for hours. = . savoury golden marbles.= take nearly / -pt. of white haricot beans, cooked and pulped through a sieve, and add -ozs. of breadcrumbs, -ozs. of mashed potatoes, a small onion finely minced, and pepper and salt to taste. add beaten egg. mix thoroughly, and form into marbles. coat with the remainder of the egg, toss in fine breadcrumbs, and fry crisp and light brown. = . potato croquettes.= boil -lbs. of potatoes, well dry them, mash thoroughly with / -oz. butter and beaten egg. lay on a dish until cold. shape into balls, dip in egg and breadcrumbs, and fry crisp. = . curried lentils.= stew some green lentils in vegetable stock, and when quite soft stir in a teaspoonful of stembridge's curry paste, a fried onion, a chopped apple, and some chutney. mix it well. serve with a border of boiled rice, and fingers of pastry or fried bread, and some chipped potatoes. = . yorkshire savoury pudding.= take eggs, tablespoons of flour, pint of milk, large onion, pepper and salt to taste. beat the whites of the eggs to a stiff froth, mix the yolks with the milk, flour and condiments, lightly mix in the whites and pour into one or two well greased pudding tins which should have been made hot. bake minutes. the pudding should not be more than three-eighths of an inch in thickness, and should be of a nice brown colour. = . cauliflower (au gratin).= boil or cauliflowers (after removing leaves) until tender. strain off the water and place on a dish. cover with grated cheese, some white sauce and some fried breadcrumbs. add some knobs of butter and bake until a nice brown. this dish is very savoury, and is useful for supper or as a separate course for dinner. = . curried cauliflower.= wash a nice fresh cauliflower carefully, then boil it in salted water until it is quite tender, be careful that it does not break, drain it well from the water, place it in a hot dish, arrange it in a neat compact shape, pressing it gently together with a nice clean cloth, pour over some curry sauce and serve with or without a rice border. = . grilled tomatoes.= halve some ripe tomatoes, place them in a frying pan with a teacupful of water, put a small piece of butter on each piece. cook them until tender. serve on toast. poached eggs or mushrooms are a nice addition to this dish. = . neapolitan sausages.= soak tablespoons of tapioca for hour or more, then add / -lb. of breadcrumbs, hard boiled egg, tablespoons of olive oil, teaspoonful chopped parsley, and a little thyme, and pepper and salt to taste. mix well with half a raw egg. make into sausage shape, roll in egg, then in breadcrumbs, and fry crisp, or bake in a tin with a little butter in a sharp oven. serve with brown gravy and apple sauce. = . lentil pudding.= stew some green lentils until soft; stir in some of stembridge's curry paste and add chutney to taste. season with salt and butter, cover with mashed potatoes and bake. = . savoury rice pudding.= put teacupful of rice in a medium sized pie dish, and fill it with milk; chop finely or grate small onions, beat egg, mix altogether, add a tablespoonful of chopped parsley and a little salt; bake in a slow oven. after minutes, stir the pudding thoroughly, adding a small piece of butter, and a little more milk if necessary. = . croûtes a la valencia.= two ozs. almonds, hard boiled egg, oz. fresh butter, teaspoonful olive oil, salt and pepper, small rounds of fried bread. blanch the almonds and fry them slowly in the oil till a golden brown, place on kitchen paper and sprinkle with salt. allow these to get cold. drain the rest of the nuts, and pound them in a mortar till quite fine, add the egg and butter, and season well. pound all together till quite smooth, then pile up on the rounds of bread, and arrange of the salted almonds on each. = . frittamix rissoles.= take / -lb. of frittamix (mapleton's), -ozs. of fine stale breadcrumbs and -oz. of butter. mix all together with some boiling water and make into rissoles or sausages, egg and breadcrumb them and fry crisp in boiling nutter. = . marmite toast.= (a good breakfast dish). spread some marmite on rounds of white bread, fry till they are crisp, and serve with scrambled eggs piled on each round, or piled in a dish with fried eggs. = . salted almonds.= heat a dessertspoonful of butter in a frying pan till it smokes, place some blanched almonds in it, sprinkle lightly with salt and pepper, or red pepper if liked, shake the pan till the almonds are _slightly_ brown, place on paper to drain, and serve. = . chestnut stew.= take -lb. chestnuts, - / -ozs. oil or butter, tablespoonful flour, pt. milk, yolk of egg, tablespoonful of chopped parsley. add pepper and salt. boil the chestnuts for / -hour, then place in hot oven for minutes, when the skins will be easy to remove. put the oil into a saucepan and in it fry the chestnuts for a few minutes, stir in tablespoonful of flour, add the milk gradually with pepper and salt, and let the whole simmer gently for half an hour. just before serving, add the parsley chopped fine. the yolk of an egg may also be added to give greater richness, but in this case do not let it boil again. this dish is both nutritious and tasty. =cold luncheon dishes= (for hot luncheon dishes see previous section of recipes). = . oeufs farcie en aspic.= boil eggs hard and remove the shells, and take out the yolks; beat them in a bowl, and then add teaspoons of salad oil and a little chopped parsley and thyme, a few breadcrumbs, pepper and salt. mix all well and fill in each white half, even over with a knife, and glaze. serve with salad and mayonnaise sauce. = . nut galantine.= take / -lb. ground walnuts, / -lb. cooked spaghetti, onions, small tomato, -oz. butter, dessertspoonful of carnos, a little stock, pepper and salt to taste. fry the onions and tomato in the butter, and then add the other ingredients and simmer for minutes. put into a greased mould, cover with a greased paper, and bake in a slow oven for hour. turn out when cold and serve with salad and mayonnaise sauce. this dish may be served hot as a roast with red currant jelly and browned potatoes. = . galantine alla bolognese.= steam / -pint of rice, fry mushrooms and small onions, add / -pint breadcrumbs, and put all through the sausage mill; add well beaten eggs, pepper and salt, and a pinch of mixed spice. put the mixture in buttered paper and shape it like a bolster, fastening the ends with white of egg. tie it in a cloth and steam for - / hours, then take it off the fire and leave it to cool. before serving take off the paper, then glaze with aspic. decorate with chopped hard-boiled eggs, or beetroot and carrot cut in shapes; and serve with chutney or salad sauce. = . aspic jelly.= take pints of cold water, / -oz. agar-agar (vegetable gelatine), lemon, some pepper and salt, a pinch of cayenne, and tablespoons of tarragon vinegar. soak the agar hours in -pt. of the water, then add the other ingredients, with some worcester sauce to darken it, add the white of an egg and the shell, put over a slow fire till the agar is dissolved, then boil or minutes, and strain through a coarse flannel. = . mock lobster shapes.= put the yolks of hard-boiled eggs through a sieve, add by degrees tablespoonfuls of salad oil. when a perfectly smooth paste is formed; add teaspoonful of tarragon vinegar, teaspoonful of malt vinegar, gill of cool jelly, gill cream. have ready about -ozs. boiled haricot beans, chop them coarsely and add to the mixture, put into small moulds. when set, turn out and glaze. = . raised pie.= line a pie-mould with good short crust, then fill with the following mixture:--omelette made with eggs, -ozs. chopped macaroni, a little grated onion, chopped parsley, pepper and salt; or tomatoes peeled and fried in a little butter, seasoned with a pinch of sugar, pepper and salt, and thickened with eggs scrambled in them. leave these till cold, fit into the pie; cover, brush with egg, and bake in a good hot oven at first, then slowly for about an hour. garnish with parsley and serve cold or hot. = . green pea galantine.= pass pint of green peas (cooked) through a sieve, add small grated onion, some chopped mint, / -lb. pine kernel nut-meat (first passing it through a mill), -ozs. tapioca, which has been soaked overnight in cold water, pepper and salt, and / -lb. breadcrumbs. mix well and add raw egg. put into a greased mould or pie dish and bake in a slow oven / of an hour. turn out when cold and serve with salad. = . picnic brawn.= fry onion, lump of sugar, in a little butter till quite brown, add tablespoonfuls of marmite, / -pint of water. dissolve / -oz. of gelatine in a little water and add to the gravy. simmer all together for minutes and strain, then add some cooked cold vegetables, a little cooked macaroni, and hard-boiled egg chopped finely. pepper and salt to taste, wet a mould with cold water and pour the mixture in to set. turn out when cold and quite firm. decorate with carrots, etc., cut into shape, and a white paper frill. = . tomato galantine.= six peeled tomatoes, tablespoons of cooked macaroni, onions chopped and fried, / -cup tapioca (soaked in cold water), nearly a cup of bread which has been soaked in cold water, drained and fried in the pan after the onions; mix all with unbeaten egg, pour into a greased mould which is decorated with hard-boiled egg, cover with greased paper and bake in a slow oven till set. eat cold with salad. = . nut-meat galantine.= take / -lb. protose, / -lb. spaghetti (cooked), large chestnuts (boiled and peeled), and onions fried; put these through a sausage machine and add / -cupful of tapioca which has been soaked in cold water, -oz. of butter broken into small pieces, and pepper and salt to taste. mix well, then put into a greased mould. cover with greased paper, and bake in a slow oven hour. turn out when cold and serve with salad and mayonnaise. = . tomato mayonnaise.= peel and slice good tomatoes, place them in a dish and cover them with mayonnaise sauce; let them stand for a few hours. serve after sprinkling some finely chopped parsley over the top. this dish tastes nice with protose rolls, or cheese, &c. = . nut-meat rolls.= prepare pastry as usual for sausage rolls, either short or puffy. the filling mixture is made just as for the nut-meat rissoles ( ), with the addition of a few breadcrumbs. roll the mixture between the fingers into the shape of a sausage, and proceed just as usual. brush with egg and bake in a quick oven. = . protose luncheon rolls.= break up with a fork / -lb. of protose, add to this some chopped parsley, peeled tomatoes, crumbs, pepper and salt, and a few drops of a sauce. mix thoroughly. have ready some short pastry, cut into squares, place a little of the mixture in each, fold in the usual way. brush over with egg and bake in a quick oven. = . potted white haricots.= (a substitute for potted chicken.) stew a cupful of white haricots with onions and water to cover them, until perfectly soft. rub through a wire sieve or potato masher. add -ozs. of mashed potato, -ozs. of brown breadcrumbs, -oz. of butter, -oz. grated cheese, and an eggspoonful of mustard. mix well with pestle and mortar and fill small pots, cover with melted butter. = . potted lentil savoury.= take / -lb. lentils (cooked), -ozs. mashed potato, -ozs. breadcrumbs, egg (beaten), chopped parsley, a little onion juice, salt and pepper, and -oz. butter. put all in a pan and mix well together, with -ozs. of grated cheese, stirring all the time. when cooked, turn into a mortar, pound well and press into potting dishes and melt butter over the top. this makes excellent sandwiches with a little mustard spread on it. = . nut sandwiches.= flake some brazil or other nuts and spread a thin layer in some bread and butter sandwiches which have been dressed with honey or jam. almonds can be used if preferred, and curry powder instead of preserve, if they are preferred savoury instead of sweet. = . tomato or egg sandwiches.= make sandwiches by spreading tomato paste between slices of bread and butter. a dish of mustard and cress sandwiches should be served with them. sieved hard-boiled eggs, with a pinch of herbs, make good sandwiches also. = . egg and cress sandwiches.= take some eggs, boiled hard; chop very fine and place between some rounds of white bread, spread a little mayonnaise sauce on them and a layer of chopped cress. the rounds of bread should be cut out with a cutter. pile the sandwiches on a dish and decorate with parsley, and a little chopped yolk of the eggs. = . cabbage salad.= two eggs well beaten, tablespoonfuls of cream, / -teaspoon of salt, teaspoons of vinegar, and a small piece of butter. put on the fire and cook, stirring continually until quite thick. prepare a half head of cabbage chopped fine, sprinkled with salt. add to the dressing when cold tablespoonfuls of cream, and pour over the cabbage. = . potted haricot savoury.= put a good breakfastcupful of brown beans, with a few onions, into a brown stew-jar, and cover with a quart, or rather more, of water. place in a slow oven and cook until the beans crack, and the liquid will then have become a rich brown colour. after the liquid has been poured from the beans (to be used as stock or for haricot tea) rub them through a sieve or masher. to -ozs. of the pulp, add -ozs. mashed potato, -ozs. brown breadcrumbs, and - / -ozs. butter; salt, pepper, nutmeg and mace to taste, and a little fried onion if liked. put all in a pan and stir till hot, add beaten egg, and cook until the mixture leaves the sides of the pan, but do not let it get too stiff. press into potting dishes as usual. = . cheese and tomato paste.= take / -lb. cheddar cheese, flake it, then take good sized tomatoes, peel them by placing them in hot water for a few minutes. put the tomatoes into a basin, chop and beat them into a pulp, add pepper and a little chopped parsley, mint, and thyme. mix the tomato pulp with the grated cheese and beat well together until a paste is produced. press into small soufflé dishes. = . potted haricot meat.= stew some brown haricot beans for several hours (saving the liquor for stock). pass them through a sieve, mix with them some brown breadcrumbs, a finely chopped raw onion, parsley, a little thyme and a / -oz. of butter; pepper and salt to taste. heat all together in a saucepan for minutes; pour into jars, and cover with melted butter. this is a useful dish for breakfast, supper, or when travelling. = . savoury protose pudding.= make a good stuffing of -lb. wholemeal breadcrumbs, sweet herbs, / -lb. butter, chopped parsley, peel of lemon, chopped fine, and pepper and salt to taste. bind with or eggs. thickly line a well-greased pie dish with the stuffing, then press into the middle a tin of protose (minced or machined). thickly cover over with stuffing. put little pieces of butter or nucoline on top, cover with a tin and bake in slow oven an hour or an hour and a half. this makes a savoury dish, when cold, with a good salad. = . potted tomato paste.= three tomatoes, egg, -ozs. grated cheese, -ozs. breadcrumbs, / -oz. butter, small onion minced fine, pepper and celery salt. peel the tomatoes and cut them up in a small saucepan with the butter and onion; when tender, mash smoothly and add the egg. stir quickly until it becomes thick; add the cheese and breadcrumbs last, when off the fire. turn into a pot and cover with butter. = . delicious milk cheese.= make gallon of rich milk just lukewarm, add the juice of lemons, or tablespoons of french wine vinegar, and stir well. set aside till curd and whey are separated; now pour into a cheese cloth with a basin underneath to catch the whey. let it hang (after tying up) until well drained, then place between two plates, or in a flat colander, with a weight on top, or in a cheese press, until firmly set. = . a good salad dressing.= rub an eggspoonful of mustard, salt and sugar in a teaspoonful of olive oil and cream, until the mixture is quite smooth. then rub the yolk of a hard-boiled egg in the paste, and keep it free from lumps. pour in a dessertspoonful of vinegar, stirring slowly all the time. add a teacupful of rich milk or some cream. serve. =gravies and sauces.= a great variety of savoury and nutritious gravies can be made from vegetable stock, with the usual thickening, (arrowroot is best), a pinch of salt and pepper, seasoning, and a lump of butter. brown haricot broth is the best stock (recipe ). the addition of nutril, wintox, mapleton's gravy essence, or marmite gives flavour and increases the nourishing quality. it is very desirable that the gravy or sauce served with certain vegetarian dishes should be piquante in taste and of a nice flavour. it is worth while to take some trouble to achieve this result, because many dishes that are plain and perhaps somewhat tasteless in themselves are made quite savoury and enjoyable by the addition of a piquante dressing. brand's a sauce is a good example of such piquancy, and is also useful in making sauces in the home, as a few teaspoons of it will often give an unique flavour to a simple gravy that is lacking in this respect. = . walnut gravy.= take about -ozs. of shelled walnuts, put them through the nut mill, and place in a small pan in which you have previously made hot -oz. of butter. fry until the walnut is dark brown, _stirring well_ all the time to prevent burning. pour on a pint of stock, or water if no stock is at hand, and let it simmer slowly until just before serving. then add -oz. of flour to thicken, some seasoning, and a few drops of onion or some tomato sauce. this makes a most rich and savoury gravy--especially if a little nut-butter is added. = . curry gravy.= in the cold weather, dishes which contain curry are seasonable and are generally appreciated. the following recipe for a curry gravy will prove useful to many readers, as it makes a capital addition to plain boiled rice or many other dishes. fry onions, minced in some butter until they are quite brown. then sift in some flour and let it brown also. add slowly some vegetable stock or water, two minced apples, a teaspoonful of curry paste (stembridge's is good), a teaspoonful of vinegar, and a dessertspoonful each of tomato sauce and chutney. stir and serve. = . gravy piquante.= stew a dozen shallots in some butter until soft. stir in some flour and let it brown; add the juice of a lemon, / -pint of water, a clove, a teaspoonful of sugar, and a pinch of salt and pepper. boil gently for a few minutes and stir in a little more flour; add / -pt. of clear stock or water, boil for minutes and strain. = . plain brown gravy.= melt some butter until brown, add flour (previously mixed well in a little water), and some vegetable stock, dilute if necessary and strain. a fried onion and tomato, and a teaspoonful of nutter adds to the flavour and richness. the addition of vegeton, nutril or marmite improves this. = . sauce piquante.= take equal quantities of vegetable stock and tomate à la vatel (dandicolle and gaudin), fry a chopped onion brown, add the above, thicken with arrowroot, boil and strain. = . rich brown gravy.= melt oz. butter or nutter in a small saucepan, then add nearly a tablespoonful of flour, and keep stirring until you get a rich dark brown, being careful not to burn; now add slowly some stock made by stewing brown haricot beans, and simmer slowly for about minutes. at serving time, add a good teaspoonful of nutril, wintox or marmite. = . tarragon sauce.= melt -oz. of butter, stir in / -oz. of flour until free from lumps, add / -pt. of milk and stir until it boils. finally add or drops of tarragon vinegar. this sauce is an excellent addition to cauliflower, and the flavour is unique. = . parsley sauce.= make in same way as in the above recipe, but substitute a large teaspoonful of finely chopped parsley for the vinegar. = . tomato sauce.= fry a sliced onion in butter until brown, add sliced tomatoes, a clove of garlic and / -oz. more butter. heat until quite soft, add / -pt. of clear vegetable stock or water, strain and serve. thicken with arrowroot if desired. = . sauce hollandaise.= take -ozs. of butter, the juice of a lemon, the yolks of eggs, and a teaspoonful of flour. heat in a double saucepan while being stirred, until it begins to thicken. this is a good sauce to serve with cauliflower, asparagus, artichokes, etc. = . white sauce.= make in the same manner as tarragon sauce, but omit the vinegar and add / -pt. of water. = . mayonnaise sauce.= mix a teaspoonful of mustard with the yolk of an egg, add tablespoons of pure olive oil, a few drops at a time, beating it with a fork; add -ozs. of castor sugar, some pepper and salt, the juice of a large lemon and teaspoons of tarragon vinegar. whisk the white of the egg with / -pint of cream, and beat all together. = . tomato chutney.= one and a half pounds of tomatoes, - / -lb. apples, - / -lb. sultanas, - / -lb. brown sugar, -ozs. onions, -ozs. salt, / -oz. cayenne pepper, -pts. vinegar. the whole to be boiled for hours. pour into stoppered bottles. this makes a most excellent chutney. = . coconut sauce.= melt -oz. of butter in a pan, stir in -oz. of flour smoothly, then add / -pt. of cold water and / -pt. of milk, half at a time; stir in / -oz. of desiccated coconut and / -oz. of sugar, and bring to the boil. mapleton's coconut cream is superior to butter. = . marmite savoury gravy.= chop an onion, and put it into -pt. of boiling water with a teaspoon of butter and a dessertspoon of dried sage; boil until the onion is soft; add two teaspoons of marmite, season with pepper and salt, and thicken with a small teacupful of arrowroot or cornflour. strain and serve. = . marmite glaze.= dissolve two teaspoons of marmite in / -pt. of boiling water, strain through a fine hair sieve or a piece of muslin into an enamel saucepan, put in -ozs. of gelatine, place on the fire and dissolve. = . quick lunch gravy.= put a teaspoon of marmite into a pint of boiling water, season with pepper and salt, thicken with a little browned flour. = . thick brown sauce.= fry onion, lump of sugar, and a little butter until quite brown, add teaspoons of brown flour and / -pt. vegetable stock, pepper and salt to taste, boil well, and strain. = . carnos sauce.= a sauce can be quickly made with a spoonful of carnos, thickened with flour, and flavoured to taste, with onion, tomato, or celery, etc. = . cheese sauce.= place / -pt. of milk in a pan, and add a teaspoon of cornflour. boil up and beat in -ozs. of grated cheese after removing from fire. = . fruit sauce.= take -oz. of cornflour, mix with a little water, adding / -pt. of cherry, pineapple, or other fruit syrup, and boil until it thickens. =puddings and sweets.= = . christmas pudding.= mix -lb. breadcrumbs, -lb. flour, -lb. sultanas or currants, -lbs. raisins, / -lb. mixed peel, / -lb. sugar, / -lb. nutter ((or vegsu), flaked in the nut mill), / -lb. chopped pine kernels. add nutmeg to taste, and five or six eggs. boil for hours, and serve with sauce as usual. this pudding wins approbation from all who try it. n.b.--all boiled puddings should be allowed ample room to swell during cooking. if too closely confined they are sometimes prevented from being light. [illustration] = . a simple plum pudding.= mix / -lb. flour, -lb. raisins or sultanas, -ozs. nutter and -oz. mixed peel. add teaspoonful of mixed spice, eggs, and a little milk if required. boil for at least hours, serve with sweet sauce. = . a fruit salad.= by the _chef_ of the canton hotel. peaches, apricots, cherries, grapes, black and red currants, pineapples, bananas. the peaches and apricots are peeled and quartered, the cherries stoned, the bananas and pineapples cut in slices or dice. mix, cover with powdered sugar, a glass of kirsch, and a glass of maraschino, and lay on ice until required. = . rich plum pudding.= take / -lb. stoned raisins, / -lb. sultanas, -ozs. mixed peel, / -lb. sugar, -ozs. breadcrumbs, / -lb. chopped apples, -ozs. nutter, -ozs. pine kernels, sweet almonds, brazil nuts, / nutmeg, teaspoons of mixed spice, teaspoon of ginger, a few drops of ratafia flavouring essence, and eggs. finely chop all the fruit and the pine kernels, and put the nuts and peel through the mill. rub the nutter into the breadcrumbs and mix in the other ingredients and finally the eggs, one at a time (stirring well). put into basins and boil hours, then set aside till wanted. boil them again for or hours before serving. = . sultana and ginger pudding.= thoroughly mix -ozs. breadcrumbs, oz. of flour, -ozs. sultanas, -ozs. sugar, and one good teaspoonful of ground ginger. rub in -oz. butter and then stir in gradually gills of milk and water (mixed), and lastly put in a small teaspoonful of carbonate of soda. stir well, pour into a buttered mould and steam for three hours. chopped figs, french plums or dates can be substituted for the sultanas, and thus the pudding can be made in various ways. = . plain sultana pudding.= mix in a basin -ozs. breadcrumbs, -oz. flour, -ozs. sultanas, -ozs. sugar, and -oz. butter. moisten with / -pint of milk and water, to which has been added small teaspoon of bicarbonate of soda. steam for hours, and serve with sweet sauce. this pudding is much appreciated by children. = . jellied figs.= stew / -lb. of figs in -pt. of water for or hours till quite tender. dissolve / -oz. of gelatine in / -pt. of water over a gentle heat and strain it on to the figs after they have been cut into small pieces and the juice of half a lemon added; stir well and turn into a wetted mould. turn out when cold and sprinkle a little ground almond or coconut over it. serve plain or with cream. = . creamed rice moulds.= put -ozs. of rice into a saucepan with - / -pts. of cold milk, bring to the boil, then stand over a gentle heat till quite tender, stirring occasionally to keep it from burning. add vanilla, -oz. of sugar and / -pt. of cream, mix well and pour into wetted moulds. serve garnished with raspberry or other jam. = . ambrosia.= pare oranges, removing all the tough white skin, cut through twice and slice them. take a cup of grated coconut and moisten with cream. fill a glass bowl with alternate layers of orange and coconut, finish with orange and cover with a thick layer of whipped cream, sprinkle with ground almonds, and decorate with candied fruit. = . bread pudding.= any piece of stale bread or cake, -ozs. sultanas, -ozs. currants, a little peel and spice, egg, and sugar to taste. soak the bread by pouring some boiling milk over it, beat it up very well, then add the fruit, etc., and bake or boil for hours. = . semolina moulds.= cook -ozs. of semolina in - / -pts of milk for three-quarters of an hour, stirring well, flavour with sugar and vanilla or lemon essence, and pour into wetted moulds. serve with preserve garnishing. = . castle puddings.= the weight of eggs in butter and sugar, the weight of eggs in flour and a little grated lemon rind. cream the butter and sugar together, add the eggs well beaten and lemon rind. mix well and stir in the flour, half fill the pudding moulds with the mixture and bake for minutes. serve with a jam sauce. = . strawberry cream.= half-pound strawberries, -ozs. castor sugar, gill cream, / -oz. gelatine, eggs. mash the strawberries to a pulp with the sugar, then add the cream, the yolks of eggs, and gelatine (dissolved in a little water) and cook over a saucepan of boiling water for minutes, stirring all the time. whip the whites of egg to a stiff froth and add to the mixture and cook for a few minutes more, then pour into a buttered mould, and turn out when stiff. = . marmalade pudding.= three-ozs. nut-margarine, -ozs. castor sugar, tablespoons marmalade, eggs, -ozs. flour. beat the butter and sugar to a cream, then add the eggs and marmalade and beat well for minutes, then stir in the flour very lightly, and put in a greased basin, cover with a greased paper and steam for hours. serve with sweet sauce. = . small cakes.= three-ozs. nut-margarine, -ozs. castor sugar, eggs, -ozs. flour. cream the butter and sugar together and add the eggs well beaten and stir the flour in lightly, mix well and put in a shallow tin and bake for minutes. when cold cut in small shapes and ice. = . stewed prunes à la francaise.= put the prunes in a basin of water and leave to soak for hours, then stew gently in a double saucepan in the same water (with a slice of lemon peel) until it forms into a thick juice. serve with whipped cream or boiled rice, etc. = . custard moulds.= boil -pt. milk with tablespoonful sugar and bay leaf; add / -oz. gelatine. stir till dissolved, and remove from the fire for a minute or two. strain this on to egg well beaten, return to pan, and stir over the fire until it thickens, but do not let it boil. whisk well occasionally while cooling, and just before it sets pour into wetted moulds. = . bakewell pudding.= line a pie dish with puff paste, and spread on it a layer of apricot jam. put the yolks of eggs into a basin with the white of and beat well together. then add -ozs. of sugar, -ozs. butter dissolved, and / -oz. of ground almonds. mix all well together and pour over the jam; bake half-an-hour. = . vanilla creams.= dissolve / -oz. of gelatine in gills of milk, and flavour with -oz. of sugar and teaspoonful of vanilla essence. strain it on to / -pt. of cream, and when just beginning to set, whisk well and stir in lightly the white of an egg beaten till quite stiff. turn into wetted moulds and leave till set. = . lemon creams.= dissolve / -oz. of gelatine in / -pt. of water, with -ozs. of sugar and the grated rind and juice of a lemon. when nearly cold strain this on to gill of milk and gill of cream, whisk well and stir in lightly the stiff-beaten white of an egg. pour into moulds and leave till set. = . lemon semolina pudding.= put three tablespoonfuls semolina in a saucepan with - / -pts. milk. bring to the boil, then simmer slowly till quite swollen. set aside to cool a little, then add -ozs. sugar, the grated rind and half the juice of a lemon, also a well-beaten egg. stir well and pour into a buttered pie-dish, and bake slowly till set. turn out and garnish with jam. = . raspberry pudding.= stew -lb. of raspberries (or more) with some sugar. line a basin with some slices of bread (without crust). pour in half the fruit, cover with a layer of bread, then add the remainder of the raspberries and another layer of bread. press down with a saucer and place a weight on it. turn out and serve when cold with cream or plasmon snow-cream. = . rice à la reine.= cook -ozs. rice in -qt. milk for or hours, sweeten and flavour to taste. when cooled a little add / -oz. gelatine dissolved in / -a-teacup of milk and strained, and gill of cream; stir well and pour into a wetted mould. = . apple custard.= place some biscuit crumbs in a buttered pie dish. nearly fill it with stewed apples. beat an egg with / -pt. of milk and pour over the apples. place some small ratafia biscuits on the top and some grated nutmeg. bake in a moderate oven. = . sultana custard pudding.= to -ozs. of robinson's patent barley, add -oz. of sifted sugar, / -oz. of butter, a pinch of salt, and nearly -pt. of milk; mix thoroughly and stir it over the fire till it boils; then add a yolk of egg, -ozs. sultanas, and bake the pudding in a buttered pie-dish. = . swiss roll.= take -ozs. castor sugar and teacupful flour, and add to them teaspoonful of baking powder. separate the yolks from the whites of eggs, and beat the latter till stiff. add tablespoon of milk to the yolks, and work into the flour and sugar, then add the stiffly beaten whites. beat all well with a wooden spoon. pour on to a greased yorkshire pudding tin, and bake in a very sharp oven for seven minutes. then turn on to a piece of kitchen paper dredged with castor sugar. spread quickly with jam (which has been thoroughly beaten) and roll with the paper. place on a sieve till cool. = . gateau aux fruits.= take half a tinned pineapple, bananas, / -lb. grapes, tangarine oranges, and the juice of a lemon. cut up the fruit into dice, sprinkle with sugar and pour over them half the pineapple syrup, the lemon juice, and a tablespoonful of maraschino, and leave for an hour to soak. split five stale sponge cakes open, cut each half into three fingers and spread each rather thickly with apricot jam. place four of these strips on a glass dish so as to form a square, and put four more across the corners so as to form a diamond in it, and so on, square and diamond alternately. fill the middle of the tower thus formed with the macedoine of fruits, piling them high above the top, and pour the rest of the pineapple syrup over the cake. whip half a pint of cream stiffly, and put it (or coconut cream, ) on in rough spoonfuls all over the tower. = . poached apricots.= upon some slices of sponge cake, place half an apricot (round side uppermost). whip some white of egg to a snow frost with castor sugar. place this round the apricot so as to make it resemble a poached egg. whipped cream is preferable to many persons if obtainable. the sponge should be slightly moistened with the apricot juice. = . lemon sponge.= dissolve / -oz. of leaf gelatine in / -pt. of water and add the rind of a lemon and -oz. castor sugar. strain the juice of a lemon on to the white of an egg, then strain the dissolved gelatine on to it. whisk all together till it makes quite a stiff froth. turn into a mould, and take out when set. = . plasmon snow-cream.= put heaped teaspoonfuls ( - / -ozs.) of plasmon into a bowl. from / -pt. of tepid water take tablespoons and mix it with the powder, rubbing it into a paste. slowly add the remainder of the water; stir thoroughly, then place in a saucepan and bring to the boil, stirring all the time. stand aside to get quite cold. when required for use, whisk it into a thick snow-cream. this makes a splendid addition to stewed fruit (peaches, &c.), cocoa, coffee, or puddings. it is most nutritious also. the proportions must be correct to get the cream _firm_ as well as _light_. if it is _frothy_ there is too much water; if sticky and heavy there is not sufficient water. = . rice and sultana padding.= to an ordinary rice pudding add -ozs. of sultanas. bake in a slow oven for several hours, with plenty of milk. when cooked it should be brown in colour and quite moist. it is easily digested and makes a good supper dish. = . plain boiled pudding.= take -ozs. of nutter, -ozs. each of white and brown flour, and -ozs. of breadcrumbs. add water gradually, mixing into a dry dough, and boil in a cloth for an hour and a half. = . apple fritters.= peel and quarter, or finely mince, some good cooking apples, dip in batter made as follows:-- tablespoonful flour, egg well beaten, enough milk to make it the consistency of cream. fry crisp, and serve. = . empress pudding.= take -pt. of breadcrumbs, -qt. of new milk, the yolks of eggs (well beaten), the grated rind of a lemon, and -ozs. of butter; mix and bake about half an hour. when cold, spread some raspberry or plum jam over the pudding, then whip the whites of the eggs with a teacup of sifted sugar and the juice of a lemon, and lay this over the jam. make slightly brown in the oven. = . orange jelly.= wipe and thickly peel oranges and lemons, take -pt. of cold water, / -lb. white sugar, and - / -ozs. cornflour. place the peel and water in a pan and simmer for minutes with the sugar; strain the resulting juice. place the cornflour in a basin and squeeze the juice of the fruit through a strainer on to it, then pour the boiling syrup on to this mixture; stir well, return to saucepan, and boil for minutes. pour out into cold wet mould. garnish with orange. = . ginger pudding.= take -ozs. of brown breadcrumbs (finely grated), -ozs. of butter, a saltspoonful of ground ginger, the juice of a lemon, and -ozs. of castor sugar. stir these in a stewpan until the butter is melted. chop -ozs. of preserved ginger and add to the mixture with the yolks of eggs. beat well together and set aside to cool. whisk the whites of the eggs and stir into the pudding quickly. fill a buttered basin with it, cover with a saucer (leaving room to swell) and steam for hours. serve with cream or fruit sauce ( ). = . baked coconut custard.= beat eggs and mix with - / -pts. of milk, add tablespoons of desiccated coconut, and a tablespoonful of sugar. bake in a slow oven, and add some grated nutmeg. = . semolina pudding.= boil a teacupful of semolina for minutes in - / pts. of milk, stirring all the time. flavour with vanilla. turn out into a buttered pie dish, garnish with ratafia biscuits and bake in a moderate oven. = . strawberry cream ice.= take - / -lbs. of ripe strawberries, -ozs. of castor sugar, / -lb. of cream and a teacupful of milk. put the strawberries through a sieve or strainer, mix the whole well together, and freeze. raspberry ice can be made in a simpler form by reducing the cream by one-half and by adding another teacupful of milk in which a dessertspoonful of cornflour has been boiled. = . vanilla ice.= take pint of milk, gill of cream, the yolks of eggs, and -ozs. of castor sugar. after heating the milk, mix / -oz. of ground rice with a little cold milk and put it in the saucepan. pour in the beaten yolks and cream, and the sugar; stir and simmer until the custard thickens, strain and set aside to cool; add vanilla to taste, and stir well; place in the freezing machine. to make this ice taste richer and more delicate, reduce the milk and increase the cream. = . lemon cheese-cakes.= put in a saucepan / -lb. butter, -lb. lump sugar, eggs (leaving out whites), grated lemon rinds, and the juice of lemons. simmer until all is dissolved (gently stirring), and add a few dry biscuit crumbs. serve on crisp pastry. = . lemon jelly.= dissolve -oz. of isinglass in - / -pts. of water. add the grated peel of lemons and / -lb. of lump sugar. boil for minutes, stirring continually. take off fire and add the juice of - / lemons. strain and cool. whisk well before turning into moulds. = . fruitarian mincemeat.= take -ozs. nutter, -ozs. raisins, -ozs. sultanas, -ozs. currants, / -lb. demerara sugar, - / -lbs. apples, / -lb. mixed candied peel, the rind and juice of lemon, almonds, brazil nuts, a few drops ratafia flavouring essence, and teaspoons of mixed spice. stone the rasins, finely chop all the fruit, and put the nuts and almonds through the nut mill. now melt the nutter in a saucepan, and gradually add all the other ingredients, stirring well, leave standing over night, and put in pots next morning. cover closely, and this will keep a long time. = . short pastry.= rub / -lb. nutter into -lb. flour and -ozs. artox wholemeal, mix as dry as possible with water, and it is ready to make excellent biscuits, short cakes, or tart crusts. if whiter pastry is required use white flour. = . puff pastry.= ingredients:-- -lb. flour, / -lb. nutter, cold water. method:--rub / -lb. nutter into the flour, mix to a rough dough with cold water, stand in a cool place for ten minutes. roll out and "spot" over with / -lb. nutter broken in small pieces; fold over, roll out and stand minutes. roll out again and spot over with the remaining / -lb. nutter; fold over and roll out, and after standing minutes it is ready for use. = . chestnut cream.= take from to chestnuts, remove the shells and skins. put the chestnuts in a saucepan with teacups full of water, sugar to taste, the juice of lemon, and simmer slowly until they are quite soft. pass through a sieve or potato masher, and when cold pile in a dish, and cover with whipped cream. = . coconut cream.= a nice addition to trifles, fruit salads, etc., can be made by using mapleton's coconut cream. mix ozs. of the cream with / -pt. of boiling water; when softened beat for a minute or so with the egg-beater, then pour on a dish. in hours it will have set and can be used to fill sponge sandwiches, or eaten with stewed fruit. to form a thick cream (less solid) beat up - / to ozs. coconut cream with / -pt. of hot water. =the bread problem.= pure wholemeal bread, so made as to be light and well baked, is a virtual necessity for every abstainer from flesh-food. food-reform presents many difficulties, and every dietetic reformer has to grapple with them. insufficient knowledge, defective sources of provision, digestive troubles, inherited organic weakness, and unfavourable environment, are only a few of these. i want, therefore to emphasize the importance of a perfect bread supply, which i am convinced is the key to the problem so far as many are concerned. it is not sufficient merely to pray for "our daily bread," and then to leave its provision entirely to providence. we need also to _think_ and to take some personal trouble about it--remembering that heaven helps those who help themselves. yet this is what very few people do. one may safely affirm that four persons out of every five are content to use defective and innutritious bread every day of their lives. yet this should be made a real staff of life. the whole grain of wheat, if of good quality, contains nearly all that is needful for the perfect nutrition of the body. with the addition of a small amount of fat (easily found in nut or dairy butter, cheese or oil), and of grape sugar and purifying acids (obtainable in fruits), pure wheatmeal, if properly ground in stone mills, and well made into delicious home-baked bread, enables one to be almost independent of other foods, and therefore almost ensures one against a breakdown in health if there is difficulty in obtaining a varied and well proportioned dietary from other sources. instead of securing and using bread such as this, the majority of the community complacently eat white bread--emasculated, robbed of its gluten (which is equivalent to albumen) and of the phosphates and mineral salts that are stored in the inner part of the husk of the grain. it is composed almost entirely of starch, with the addition of such adulterants as the baker or miller feels inclined to introduce for commercial reasons, and is not conducive to the proper operation of the digestive and eliminative organs. it is difficult for bakers or the public to buy really good wholemeal. the meal that is on the markets often consists of cheap roller-milled flour with some sweepings of bran or seconds thrown in. and even if the entire grain is supplied, the outer cuticle of the wheat, when _rolled_ (in the modern steel-roller mills that for reasons of economy have superseded the good old-fashioned stone _grinding_ mills), instead of being so reduced as to be capable of complete digestion, is left with rough edges called _spiculae_, which irritate the digestive tract, cause relaxation, and arouse prejudice against the 'brown' loaf. such wholemeal cannot be perfectly assimilated because the bran is not properly broken up, and, in addition to this fact, the cerealine, which acts like diastase in the conversion of starch into sugar, is not liberated and rendered available as an aid to digestion. that the distasteful and often indigestible brown or wholemeal bread (so-called) usually sold by bakers is either defective or adulterated, can easily be proven by anyone. let any reader procure some stone-milled entire wheatmeal that is guaranteed pure (i use the 'artox' and 'ixion' brands myself, because i believe them to be of genuine quality and properly stone-ground); then make some thin loaves as described in the following recipe. the result, if the bread is skilfully made, will be a delicious and nutritive loaf of the farmhouse type with a sweet nutty flavour. instead of quickly getting 'stale,' such a loaf is enjoyable when four days old, and it only needs to be compared with ordinary bakers' bread to reveal the fact that it is an entirely different article of food. its sustaining power is wonderful, and it proves an effectual preventive of starved nerves as well as other ailments. = . how to make wholemeal bread.= the yeast must be quite fresh, and the bread should be raised in separate tins _in a warm place or cupboard_; the oven must be hot at first, but the heat should be much reduced after minutes. mix -lbs. of wholemeal with -lb. of household flour. then mix -ozs. of _fresh_ yeast with a tablespoon of treacle, adding tablespoons of olive oil when it is quite dissolved. put this into the flour with about -pts. of lukewarm water. mix it with a wooden spoon till it does not stick. knead for minutes, adding more water if necessary but keeping the dough firm and spongy. put it into flat baking tins (well greased) about - / inches deep, covering the tins to the depth of about inch only. let it rise for hour, or till it reaches the tops of the tins. then bake first in a quick oven, and afterwards in a slower. a gas oven is most reliable for baking bread, as the heat is more easily regulated. the bread should be a rich dark golden brown when well baked. = . white bread.= make as recipe , but substitute household flour for wholemeal. the shape and size of the loaves should be changed occasionally. loaves baked in _small_ tins are often lighter than bread made into large loaves. = . plain currant bread and buns.= to -lbs. of good wholemeal or white flour add a pinch of salt, tablespoonful of sugar, and / -lb. of currants or sultanas; also rub in -ozs. of olive oil or nut-margarine. mix -oz. of yeast with a little golden syrup and add lukewarm water. stir this into the flour, and add sufficient warm water to make a nice dough. shape into loaves or little buns, set to rise for hour or longer, then bake in a quick oven and brush with egg and milk. = . dinner rolls.= delicious dinner rolls can be made as follows:--take -lb. of white flour, -lb. of wholemeal, -ozs. butter, and -oz. of yeast. mix the yeast with a dessertspoonful of treacle, / -pt. of milk and water. rub the butter into the flour, and put in the yeast to rise. knead, form into small rolls, raise for half-an-hour, bake in a quick oven. = . sultana cake.= sift into / -lb. of flour teaspoonful of baking powder. grate the rind of a lemon on to an egg and beat it well. cream together -ozs. nut-margarine and -ozs. sugar; add the egg, beating still, then stir in lightly the flour and -ozs. sultanas; add milk to make a soft dough. pour into a well-buttered cake tin, put in a hot oven, and bake for about half-an-hour, reducing the temperature considerably. = . sultana rice cake.= put -ozs. of nut-margarine in a warm oven. grate the rind of a lemon on to an egg and -ozs. of castor sugar, beat well, then add the warmed nutter and beat again till it is creamy. now sift together -ozs. of ground rice, -ozs. of flour and teaspoonful of baking powder. beat this gently into the mixture, add -ozs. sultanas and enough milk to make a proper consistency. put in a hot oven, gradually reducing the temperature, and bake for about / of an hour. = . cheese straws.= mix -ozs. flour and -ozs. grated cheese well together, then rub in -ozs. butter, add a little cayenne pepper and salt, bind with the yolk of an egg, roll out about a quarter of a inch thick, cut into long narrow fingers, and bake in a sharp oven for minutes. = . sultana bun cakes.= sift together -ozs. of flour, -ozs. paisley flour and -ozs. of sugar; rub in -ozs. olive oil, and add -ozs. of sultanas. mix all with a well beaten egg and a little milk, roll out, shape with a cutter and bake at once in a quick oven. =summer and winter drinks.= the following recipes and suggestions concerning a few beverages which can be used as substitutes for more stimulating drinks may prove useful to many readers:-- = . barley water.= mix a tablespoonful of pearl barley with a pint of water and boil for half-an-hour. flavour with lemon, cinnamon or sugar, according to taste, and allow the mixture to cool. for invalids requiring nutriment a larger quantity of barley should be used. barley water is equally suitable for winter use and can be taken hot. = . wheatenade.= simmer -lb. of crushed wheat in -qt. of water for about an hour, stirring it occasionally. strain, add lemon juice and sugar to taste, for use in summer, or milk and sugar if the drink is taken hot in winter. good and clean bran can be substituted for crushed wheat. this is a capital drink for children with a tendency to rickets, or for persons suffering from nervous prostration caused by malnutrition. = . oatenade.= simmer / -lb. of coarse oatmeal in the same manner as described in the previous recipe, then flavour to taste. this drink will be slightly richer in fat than the previous one, and it makes a good winter drink. = . gingerade.= take -dr. essence cayenne, -drs. essence of ginger, -drs. essence of lemon, -dr. burnt sugar, / -oz. of tartaric acid. add -lbs. lump sugar and -qts. boiling water. bottle ready for use. dilute to taste. = . fruit drink.= lime juice, if pure, makes a cooling and wholesome drink. the "montserrat" is one of the purest brands upon the market; some of the liquid sold as lime juice is only a chemical concoction. the weaker the solution the better it tastes. a dessertspoonful to the tumbler is generally enough. dole's pineapple juice is also an excellent fruit drink. = . rice water.= boil some once-milled rice in water, and add lemon juice and sugar to taste. the beverage should not be made too thick. as rice is often used in most households a supply of this nutritious drink is easily provided. it is very good for children. =tea and coffee substitutes.= those who find tea and coffee undesirable should try "wallace p. r. coffee," "lifebelt coffee," "salfon," or "horlick's malted milk." another good substitute is "hygiama," which, unlike tea and coffee, is not a stimulant, but a nutrient. on the other hand its effect on the system is distinctly stimulating in a right and healthy sense. that is to say, the valuable nourishment which it contains is very easily and quickly digested and an immediate sense of invigoration is the result. unlike cocoa, it is not clogging or constipating or heavy. =how to feed invalids.= in all cases of sickness the patient will have a better chance of recovery if the diet is light and wisely selected. [illustration] when inflammation and fever exist, fruit and cooling drinks should be given, and but little nitrogenous food. an eminent physician writes thus: "the fever patient, like the over worked man, digests badly. he has no appetite; his salivary glands do not secrete, or secrete very imperfectly. the gastric juice formed under bad conditions is almost inert, poor in pepsine and hydrocloric acid. the liver no longer acts if the fever is high and serious; the intestinal secretions are partially exhausted.... the fever patient must then be fed very little." when the hydrocloric acid is deficient, proteid food should be given very sparingly--one of the best forms being casumen in solution (see ) or white of egg. milk is not advisable in such a condition, unless malted, or in the dried form. fats are objectionable, and if the salivary secretions are defective, starches should be given in dextrinized (super-cooked) form, or well toasted. fruit sugars, which are carbohydrates in a digested form, are better still, and may be given freely to patients of nearly all kinds. they are abundantly provided in figs, dates, stoneless raisins and sultanas, and in other sweet fruits, such as bananas, strawberries and apples. ample nourishment can be provided by these, supplemented by egg dishes (chiefly white); flaked and super-cooked cereals, such as granose biscuits, kellogg wheat flakes, wallace p. r. and flakit biscuits, archeva rusks, melarvi crisps, and toasted or wholemeal bread; flaked or malted nuts; legumes soufflé; well-cooked farinaceous puddings; horlick's malted milk and many other proprietary health-foods; and vegetable broths--for which see recipes - , as well as those which conclude this section on pages and . one of the most important of these latter is 'haricot broth,' which is a perfect substitute for "beef tea," being far more nutritious and also free from the toxic elements which are contained in that dangerous and superstitiously venerated compound. [sidenote: =the beef tea delusion.=] dr. milner fothergill stated that probably more invalids have sunk into their graves through a misplaced confidence in the value of beef tea than napoleon killed in all his wars. it is, in reality, a strong solution of waste products and of uric acid, consisting largely of excrementitious matter which was in process of elimination from the system of some animal, through the minute drain pipes which form an important cleansing medium or "sewage system" in all animal flesh. to make "beef tea," these poisonous substances are stewed out to form the decoction, while the animal fibrin, the portion of the meat that has some nutritive value, is thrown away. beef tea consequently acts as a strong stimulant, tends to increase inflammation and fever, and in all such cases lessens the chance of the patient's recovery, as the system is already battling against toxic elements in the blood. to add to the amount of the latter is obviously unwise and dangerous. these remarks apply also to 'meat essences' and to 'beef extracts,' which are frequently made from diseased flesh which has been condemned in the slaughterhouses. meals provided for invalids should be very simple, but served in a very dainty manner. a spotless serviette and tray cloth, bright silver, a bunch of flowers and a ribbon to match them in colour for tying the serviette (the colour of which can be changed from day to day) should not be forgotten. the food should be supplied in small quantities; half a cupful of broth will often be taken when a cupful would be sent away untouched, and the wishes of the patient should be respected so far as it is safe and wise to do so. it is also a good plan to serve two or three small separate courses, rather than to put everything that is provided on a tray together. stewed french plums and figs are valuable in the sickroom because of their laxative effects, and dainty sandwiches will be found acceptable by most invalids--made with flaked nuts and honey, dried milk (lacvitum), potted meat, etc. [sidenote: =don't overfeed invalids.=] one of the greatest evils to be avoided by those who are nursing the sick is that of over-feeding. when nature is doing her best to meet a crisis, or to rid the body of microbes or impurities, it is a mistake to cause waste of vital energy by necessitating the expulsion of superfluous alimentary matter. invalids should not be unduly persuaded to take food. the stomach generally requires _rest_, and is often in such a condition that digestion is impossible. much of the suffering and inconvenience endured by sick persons is simply the result of erroneous diet. judicious feeding will do far more than drugs to alleviate and cure most maladies, in fact drugs and stimulants are seldom required. the great healing agent is the life-force within--the "_vis medicatrix naturæ_"--and the wise physician will see that this power has a fair chance. he will encourage hopeful mental influence, and advocate pure air, pure food, and pure water, combined with a cessation of any physical transgression which has been the _cause_ of the malady in question. care should be exercised lest invalids partake too freely of starch foods, especially if such are insufficiently cooked. wholemeal bread should be _light_ and _well baked_, and in most cases it will be more easily assimilated if toasted. granose and other similar biscuits (which consist of entire wheatmeal in a super-cooked form, so that the starch is already transformed into 'dextrin') will be easily digestible and are slightly laxative in their effect. they are just the right thing to be taken with broth or soup or porridge. the following recipes will be found helpful. = . brown haricot broth.= (a perfect substitute for 'beef tea.') take / -lb. of brown haricot beans. wash and stew them with -qt. of hot water and some small onions for hours, stewing down to -pt. strain, and add pepper, celery-salt and butter when serving. this bean tea or broth, so prepared, will be found to be very savoury and of the same taste and appearance as beef tea, while being much richer in nutriment. = . mock chicken broth.= a valuable substitute for chicken broth, which is in every way superior to the decoction obtained by stewing the flesh and bones of the bird, can be made by stewing and serving white haricots in the same manner as in the previous recipe. = . hygiama apple purée.= select two or three sound ripe apples, wash and rub in hot water, remove core and all bruised or dark parts, but not the peel, cut in small pieces, place in a covered jar or casserole with a cupful of water, or sufficient to prevent burning. cook gently until apples are soft; then rub all through a fine sieve. mix a tablespoonful or more of hygiama with just enough water to form a paste, mix this paste into the apple, with just a touch of cinnamon or nutmeg if liked, and serve with pieces of dry toast, twice-baked bread or rusks. = . oat cream.= a most excellent recipe for invalids and anæmic patients is prescribed by dr. oldfield, as follows: boil pint milk, sift into it a large handful of crushed oats. simmer until it is thick as raw cream. strain and serve; the patient to take / -pint, sucking it through a straw slowly. = . linseed tea.= few persons realize the good qualities of linseed tea. it is useful for weak, anæmic and delicate persons; it produces flesh, is soothing in bronchial cases, and laxative. if made thin, and flavoured with lemon, it is quite palatable, and many persons get fond of it. the seed should be whole and of best quality, and it only requires stewing until the liquor is of the consistency of thin gruel. = . proteid gruel.= a good liquid food can be quickly made by warming a dessertspoonful of "emprote" or "malted nuts" in a glass of milk, and flavouring to taste. a large teaspoonful of "casumen" (pure milk proteid) dissolved in a breakfastcup of barley water, coffee, or vegetable soup, also readily provides much nutriment in a simple form. = . lentil gruel.= this is a useful and nutritious food for invalids. to make the gruel, take a dessertspoonful of lentil flour, mixed smooth in some cold milk, add nearly -pt. of milk which has been brought to the boil. boil for minutes and flavour with a little cinnamon or vanilla. serve with toast. this is the same as the much prescribed "revalenta arabica" food, but the lentil flour, without a long scientific name, only costs d. a pound, instead of half-a-crown. = . malted milk prune whip.= one cup of prunes, tablespoonfuls horlick's malted milk, tablespoonful sugar, lemon sufficient to flavour, white of egg. wash well, and soak the prunes until tender. boil with small piece of lemon until soft. add sugar, remove stones, rub through colander; add the horlick's malted milk, beat well; add the white of egg, well beaten. cool, and serve with whipped cream. flavour with vanilla if desired. = . malted milk jelly.= phosphated gelatine teaspoonful, horlick's malted milk to teaspoonfuls, sugar and flavouring to suit. soak the gelatine in cold water for hour, then dissolve in just sufficient hot water. add the horlick's malted milk dissolved in cups of hot water, and sweeten and flavour to taste. = . malted milk with iced fruit.= take of horlick's malted milk heaped teaspoonful, crushed fruit tablespoonful, crushed ice tablespoonful, egg, acid phosphate twenty drops, grated nutmeg to flavour, water to make a cup. mix the malted milk, crushed fruit and egg, beating the same for five minutes. add the phosphate and crushed ice, stirring all for several minutes. strain, and add ice-cold water or cold carbonated water, and grated nutmeg to flavour. = . effervescent malted milk.= put some finely cracked ice into a glass. fill it half full of soda, vichy or syphon water, and immediately add the desired amount of horlick's malted milk in solution. drink while effervescing. brandy may be added if necessary. =what to do at christmas.= [illustration] the christmas festival--which has degenerated into such a deplorable orgy of massacre and over-feeding in many countries which are called 'christian'--can be observed and enjoyed without such barbarities and butchery as now take place. how can we consistently sing and talk of 'peace on earth' when we are participating in ruthless warfare against the animal creation? is not this wholesale and cruel slaughter altogether discordant with the spirit and doctrine of the gentle and harmless teacher of nazareth, whose terrestrial birth is thus celebrated by pagan barbarity? should not those of us who dare to call ourselves his followers protest against a custom which brings discredit upon his religion and causes humanely disposed oriental nations to regard it almost with contempt? the following suggestive menu will at once show my readers that christmas can be celebrated with a feast of good things without such butchery. and many are they who have found that its joys can even be enhanced by a sense of freedom from blood-guiltiness and personal responsibility concerning the deeds that are done in the shambles at this time of 'peace and goodwill.' the menu can be varied as taste and circumstances may dictate. =a bloodless menu for christmas.= _from which a selection can be made._ mock turtle soup ( ). _fried bread dice._ julienne soup ( ). _granose biscuits._ mock scallop oysters ( ). mock white fish ( ). _parsley sauce._ savoury nut steaks ( ). macaroni rissoles ( ). _sauce piquante._ yorkshire pudding. potato purée ( ). cauliflowers. baked stuffed tomatoes ( ). chestnut or vegetable soufflé ( or ). plum pudding ( ). stewed pears. _clotted cream._ mince pies ( ). fresh fruits. almonds and muscatels. figs. dates. preserved ginger. the cost of such a dinner as this will be much less than that of a corresponding one which includes poultry, game, and joints of flesh. the amount saved could be appropriately expended in providing a few comforts for the poor and needy--thus the christmas festival provides an opportunity for lessening the suffering in this world, and also for increasing the sum of human happiness. =menus for the week.= by mrs. walter carey. the following menus may be a guide to beginners, and show how easy it is to get variety:-- =breakfast menu, no. .= manhu oats. porridge. tea or coffee. scrambled eggs on toast. grilled tomatoes, no. . neapolitan sausages, no. . brown bread. honey. marmalade. butter. fruit. =breakfast menu, no. .= manhu rye porridge. tea or coffee. granose biscuits. eggs à la crême, no. . savoury rissoles, no. . brown bread. honey. jam. butter. fruit. =breakfast menu, no. .= manhu wheat porridge. tea or coffee. omelette aux tomates, no. . potted white haricots, no. . stewed french plums, no. . brown bread. honey. jam. butter. fruit. =breakfast menu, no. .= ixion kornules. tea or coffee. toast. omelette aux fines herbes, no. . grilled mushrooms. brown bread. baked apples. butter. marmalade. honey. fruit. =breakfast menu, no. .= manhu barley porridge. tea or coffee. baked stuffed tomatoes, no. . marmite toast, no. . stewed french plums. brown bread. butter. marmalade. honey. fruit. =breakfast menu, no. .= granose flakes with hot milk. tea or coffee. savoury rissoles, no. . scrambled eggs and tomatoes, no. . brown bread. stewed apples. butter. marmalade. honey. fruit. =breakfast menu, no. .= manhu wheat porridge. tea or coffee. granose biscuits. stewed figs. fried eggs and mushrooms. milanese croquettes, no. . brown bread. butter. marmalade. fruit. =cold luncheon menu, no. .= oeufs farcie en aspic, no. . salad & mayonnaise dressing, no. . potted meat sandwiches, no. . poached apricots, no. . jellied figs, no. . milk cheese, no. . scotch oat cakes. coffee. fruit. =cold luncheon menu, no. .= nut galantine, no. . salad and mayonnaise dressing, no. . egg and cress sandwiches, no. . lemon sponge, no. . stewed and fresh fruit. camembert cheese. biscuits. coffee. =luncheon menu, no. .= mock lobster shapes in aspic, no. . tomato salad. egg sandwiches, no . mock chicken rolls, no. . orange jelly, no. . creamed rice moulds, no. . gruyère cheese. biscuits. p. r. crackers. coffee. fruit. =luncheon menu, no. .= white haricot soup, no. . mock scallop oysters, no. . eggs florentine, no. . cheese soufflé. fruit tart. custard. cheese. fruit. coffee. =luncheon menu, no. .= tomato soup, no. . mock white fish, no. . walnut cutlets, no. . green peas. mashed potatoes. castle puddings, no. . meringues. cheese. fruit. coffee. =luncheon menu, no. .= brazil nut soup, no. . mock oyster patties, no. . chestnut stew, no. . creamed macaroni, no. . rice and sultana pudding, no. . apple fritters, no. . cheese. fruit. coffee. =luncheon menu, no. .= julienne soup, no. . mock white fish, no. . savoury golden marbles, no. . brown sauce, no. . french beans. stuffed vegetable marrow, no. . empress pudding, no. . cheese straws. fruit. coffee. * * * * * =dinner menu, no. .= _soups_--mock turtle soup, no. . dinner rolls, no. . _fish_--fillets of mock sole, no. . sauce hollandaise, no. . _rôti_--nut timbale, no. . spinach soufflé, no. . potato croquettes, no. . _entrée_--macaroni à la turque, no. . _sweets_--plum pudding, no. . white sauce, no. . semolina moulds, no. . _dessert_--muscatel raisins. french plums. dry ginger. fruit and biscuits. coffee. =dinner menu, no. .= _soup_--chestnut soup, no. . granose biscuits. dinner rolls, no. . _fish_--mock white fish, no. . _rôti_--mock steak pudding, no. . parsley sauce, no . green peas. potato purée, no. . _entrée_--spinach soufflé, no. . _sweets_--sultana and ginger pudding, no. . cream, or fruit sauce, no. . jellied figs, no. . _dessert_--fruit. salted almonds, no. . dry ginger. coffee. =dinner menu, no. .= _soup_--celery soup, no. . _fish_--omelet aux fine herbes, no. . _rôti_--chestnut and mushroom pudding, no. . flaked potatoes. brussels sprouts sauté, no. . _entrée_--green pea soufflé, no. . _sweets_--jam roll. stewed french plums, no. . _dessert_--fruit. sultanas. figs. almonds. coffee. =dinner menu, no. .= _soup_--white haricot soup, no. . croûtons. _fish_--mock oyster patties, no. . _rôti_--mock sweetbread quenelles, no. . mashed potatoes. cauliflower. _entrée_--asparagus soufflé, no. . _sweets_--marmalade pudding, no. . vanilla creams. _dessert_--fruit. dry ginger. biscuits. coffee. =dinner menu, no. .= _soup_--green lentil soup, no. . granose biscuits. _fish_--fried chinese artichokes, no. . _rôti_--walnut rissoles, no. . french beans. mashed potatoes, no. . _entrée_--omelet, no. . spinach à la crême, no. . _sweets_--apple custard, no. . lemon cheese cakes, no. . _dessert_--dry ginger. dates. fruit. fancy biscuits. coffee. =dinner menu, no .= _soups_--tomato soup, no. . fried bread dice. _fish_--mock scallop oysters, no. . _rôti_--purée of walnuts, no. . spinach à la crême, no. . mashed potatoes, no. . _entrée_--macaroni cutlets, no. . _sweets_--empress pudding, no. . orange jelly, no. . _dessert_--dry ginger. fruit. fancy biscuits. figs and dates. coffee. =dinner menu, no. .= _soup_--artichoke soup, no. . granose biscuits. _fish_--green artichokes, no. . _rôti_--nut croquettes, no. . yorkshire pudding, no. . brown gravy, no. . mashed potatoes, no. . _entrée_--baked stuffed tomatoes, no. . _sweets_--fruit salad, no. . custard moulds, no. . _dessert_--fruit. salted almonds. roast pine kernels. dry ginger. biscuits. coffee. =hints to housekeepers.= a few simple hints to those who are trying the vegetarian recipes in this book may be useful. cooking utensils should be kept quite separate from those used for meat, fish or fowl. nut-oil or nut-butter should always be used for frying, and the right heat is known when a slight blue haze rises above the pan, or by dipping a finger of bread in the oil, when if hot enough it will at once fry brown and crisp. after frying it is always best to place the articles fried on some folded tissue paper to drain out the frying oil. marmite, nutril and carnos make good additions to stock for flavouring soups and gravies. in this kind of cookery there is no waste, all the food is edible and anything that remains over from dishes can be put together and made into curries, stews, cottage pie, etc., etc. excellent salads can be made by the addition of uncooked scraped and sliced carrots and beetroot; and also by chopping up very finely celery, brussels sprouts, french beans, green peas, cabbage, parsley, onions, etc. the bright colours of these raw vegetables are most useful in decorating galantines and other cold dishes, and when arranged with regard to colour, make a most artistic garnishing and are most wholesome. pea nuts, pine kernels, and hazel nuts are much improved in flavour by being put in a baking pan in the oven until slightly browned. lemon juice is a good substitute for vinegar in all sauces. for making a smooth soup it is a good plan to rub the vegetables after they are cooked through a very fine hair sieve. in making cutlets a stick of macaroni should be inserted in the thin end of the cutlet to represent a bone, it may be fried or not with the cutlet. from several years' experience i have found the non-flesh cookery is most economical, the expense being less than half that of the corresponding meat dishes. =margaret carey= =unfired and vital foods.= the following practical information and suggestions will be found helpful by those who wish to test the advantages of living solely upon uncooked foods--as now recommended by so many progressive physicians, dietetic specialists, and teachers of hygiene. although such a strictly simple and natural dietary may at first involve some gustatory self-denial, the benefits resulting from its use are declared by many who speak from personal experience to be well worthy of any inconvenience or sacrifice involved. =list of foods and fruits. etc., that can be eaten uncooked.= _cheeses_--camembert, cheddar, cheshire, cream, dutch, gorgonzola, gruyère, gloucester, half-cheese, pommel, port salut, stilton, st. ivel, wenslet, wensleydale, wiltshire, etc. _fruits_--(dried) apples, apricots, currants, dates, figs, muscatels, peaches, prunes or french plums, pears, raisins, sultanas, etc. (fresh) apples, bananas, blackberries, currants, cantaloupes, cherries, damsons, gooseberries, greengages, green figs, lemons, melons, mulberries, nectarines, orange, pineapple, pears, peaches, plums, pomegranates, quince, raspberries, strawberries, tangerines, etc. _nuts_--(fresh) almonds, barcelona, brazil, cobs, coconuts, filberts, spanish, walnuts, etc. (shelled) almonds, barcelona, cashew, hazel, pea-nut, pine kernels, walnuts, etc. _roots_--artichokes, carrots, parsnips, turnips and potatoes (which must be very finely grated). _vegetables_--cabbage (red and white), cauliflower, corn salad, cucumber, celery, chicory, endive, lettuce, leeks, mustard and cress, onion, parsley, radishes, sprouts, spinach, salsify, seakale, tomatoes, watercress, etc. =recipes.= _nut-meat_-- -ozs. shelled nuts, -oz. bread, tablespoonful of milk. put nuts and bread through a nut-mill. mix together with milk. roll out thin and cut into shapes with glass. this is sufficient for two. look well over nuts before using, do not blanch almonds but rub them well with a cloth. _unfired pudding or cakes_-- -oz. each of dates, sultanas, currants, candied peel and french plums, and -ozs. nuts. put all through a nut-mill and mix well together. roll out and make into cakes. for a pudding, put mixture in a well greased basin, press down, leave for an hour or so and turn out. if too moist add breadcrumbs. serve with cream. _unfired dried fruit salad_--ingredients as for pudding, but do not put through a mill; chop all the fruit and nuts and serve dry with cream. _dried fruits_, such as french plums, peaches or apricots should be put in soak for hours. do not cook. salads. _brussels sprouts_--use hearts only, which cut into small pieces. _cabbage_--use hearts only, which cut into small pieces. _cauliflower_--use flower part only, which cut into small pieces. _chicory or seakale_--cut into small pieces. _lettuce_--in the usual way. _spinach and mint_--use leaves only, which cut up very small. _root salad_--carrots or beetroot and turnips. peel and put through a nut-mill and mix well together. most green salads are improved with the addition of radishes. salads can be mixed ad lib., but a greater variety of food is secured by using one or two vegetables only at a time. _salad dressing_--( ) half a cup of oil, tablespoonful of lemon juice and the yolk of an egg. mix egg with oil and add lemon afterwards. ( ) half a cup of oil and one well mashed tomato mixed well together. _flavourings_--for nut-meat--use grated lemon peel, mint, thyme or grated onion. for dried fruit pudding or cake--use ground cinnamon, grated lemon peel, nutmeg, ground or preserved ginger. =quantities.= first meal at o'clock--per person--approximately-- -ozs. cheese. -ozs. dried fruit. -ozs. salad or root salad. -ozs. brown bread, biscuits or unfired bread with butter. second meal at o'clock-- -ozs. nut-meat. -ozs. raw fruit. -ozs. salad. -ozs. brown bread, biscuits or unfired bread and butter. it is well to drink only between meals, i.e., first thing in the morning after dressing; between first and second meal; and before going to bed. no alcohol or strong tea and coffee should be taken. =some suggestive menus.= =_spring--(march-april-may.)_= =first meal.= sunday--tomato and onion salad. cheese (st. ivel). unfired pudding and cream. monday--carrot and beetroot salad. cheese (pommel). dried figs. tuesday--onions. cheese (cheddar). dates. wednesday--seakale salad. cheese (gruyère). raisins. thursday--salsify salad. cheese (camembert). sultanas. friday--celery salad. cheese (wiltshire). french plums. saturday--batavia. cheese (cheshire). dried apricots. =second meal.= sunday--cucumber salad. nut-meat (jordan almonds). fresh fruit salad. monday--endive salad. nut-meat (hazel). apples. tuesday--spring cabbage salad. nut-meat (pine kernels). oranges. wednesday--corn salad and radishes. nut-meat (cashew). red bananas. thursday--watercress and radishes. nut-meat (shelled walnuts). tangerines. friday--spinach and mint salad. nut-meat (barcelona). bananas (canary or jamaica). saturday--cauliflower salad. nut-meat (peanuts). fresh cape fruit. =_summer--(june-july-august.)_= =first meal.= sunday--tomato and parsley salad. cheese (dutch). peaches. monday--carrot and turnip salad. cheese (cream). apples. tuesday--spring onion salad. cheese (cheddar). plums. wednesday--endive (summer) salad. cheese (half-cheese). white currants. thursday--cabbage lettuce salad. cheese (stilton). pears. friday--seakale salad. cheese (gorgonzola). banana. saturday--corn salad & radishes. cheese (gloucester). raspberries. =second meal.= sunday--cucumber salad. nut-meat (pine kernels). fresh fruit salad. monday--lettuce salad. nut-meat (cashew). strawberries. tuesday--watercress and radishes. nut-meat (almonds). red currants. wednesday--summer cabbage salad. nut-meat (shelled walnuts). greengages. thursday--cauliflower and mustard and cress. nut-meat (hazels). gooseberries. friday--mixed salad. nut-meat (barcelona). black currants. saturday--lettuce and radishes. nut-meat (peanuts). cherries. =_autumn--(september-october-november.)_= =first meal.= sunday--tomato salad. cheese or fresh almonds. pineapple. monday--carrots and celery. cheese or fresh cob nuts. damsons. tuesday--corn salad and radishes. cheese or filberts. apples (golden nobs). wednesday--brussels sprouts salad. cheese or barcelona nuts. melon. thursday--onion salad. cheese or brazil nuts. grapes (white). friday--endive salad. cheese or fresh walnuts. bananas. saturday--red cabbage. cheese or hazel nuts. pears. =second meal.= sunday--cucumber salad. nut-meat (almonds). fresh fruit salad. monday--chicory salad. nut-meat (hazel). grapes (black). tuesday--cabbage lettuce salad. nut-meat (pine kernels). pears. wednesday--celery. nut-meat (walnuts). green figs. thursday--cauliflower salad. nut-meat (cashew). blackberries. friday--watercress and radishes. nut-meat (barcelona). quince. saturday--white cabbage salad. nut-meat (peanuts). apples. =_winter--(december-january-february.)_= =first meal.= sunday--tomato and celery salad. cheese or fresh almonds. dried fruit salad. monday--carrots and artichokes. cheese or cob nuts. dried figs. tuesday--onions. cheese or fresh walnuts. dates. wednesday--batavia. cheese or brazil nuts. raisins. thursday--cauliflower salad. cheese or filberts. sultanas and currants. friday--red cabbage salad. cheese or barcelona nuts. french plums. saturday--mixed root salad. cheese or spanish nuts. dried peaches. =second meal.= sunday--cucumber salad. nut-meat (pine kernels). fresh fruit salad. monday--celery salad. nut-meat (hazel). oranges. tuesday--winter cabbage. nut-meat (almonds). bananas. wednesday--corn salad & radishes. nut-meat (walnuts). grapes. thursday--cabbage lettuce salad. nut-meat (cashew). red bananas. friday--chicory salad. nut-meat (peanuts). tangerines. saturday--endive salad. nut-meat (barcelona). apples. the above menus are compiled by the misses julie and rose moore. =useful domestic information.= [illustration] a clove of garlic will give a very delicate and tasty flavour to many soups and other dishes. for soups it is only necessary to rub the tureen with the cut clove before the soup is poured in. for savoury dishes and stews one small clove may be boiled (after being peeled) in the stewpan for five minutes. to remove the skins from tomatoes place them in boiling water for about two minutes. turnips taste much better if a little cream is added to them after being mashed. any cold green vegetable can be used to make a soufflé. it should be rubbed through a sieve, and then or well-beaten eggs should be added. a few drops of tarragon vinegar may be used to change the flavour. (see recipe ). cheese should be crumbly, as it is then more easily digestible. it is a good plan to test it in the following manner:--first buy a small piece and melt a portion with milk in a double saucepan; if it has a granulated appearance it is safe to buy some more of the same cheese; if, on the contrary, it is tough and stringy, it should be avoided, as it will be found lacking in nutriment and will be very liable to cause digestive troubles. butter should be made to look dainty and appetising by being prepared for the table with butter pats. small pieces can be twisted round to form the shape of a hollow shell. it may also be rolled into marbles and be garnished with parsley. parsley can be made a brilliant green by placing it in a cloth (after chopping), dipping it in cold water, and wringing it tightly in the hands, squeezing it with the fingers. for garnishing savoury puddings or fried potatoes, etc., this is worth knowing. parsley which has been used for garnishing, or which is in danger of going to seed, can be preserved green for seasoning purposes by placing it in the oven on a sheet of paper, and drying it slowly in such a manner that it does not burn; it should then be rubbed through a sieve and put into a bottle. all boiled puddings should be allowed room to swell, or they may prove heavy when served. instead of chopping onions, a coarse nutmeg grater should be kept for the purpose, and the onion should be grated like lemon rind. this saves much time and labour and answers better for flavouring soups, gravies, or savouries of any kind. the addition of some bicarbonate of soda to the water in which onions are boiled will neutralize the strong flavour of the oil contained in them, and prevent it from becoming troublesome to those with whom it disagrees. freshly cut vegetables are more digestible and wholesome than those which have been lying about in crates or shop windows. they also cook more quickly. the water in which vegetables have been boiled should be saved for stock for soups and gravies (except in the case of potatoes). to prevent hard-boiled eggs from becoming discoloured, they should be plunged into cold water as soon as they are removed from the saucepan. those of my readers who wish to use unfermented and saltless breads and cakes can obtain the same from the wallace p. r. bakery. the purity of goods supplied from this factory can be depended upon. when it is difficult to obtain pineapples for making fruit salads, the same enhanced flavour can be secured by adding some of dole's hawaiian pineapple juice. to prevent the odour of boiled cabbage pervading the house, place a piece of bread in the saucepan. flaked nuts, if sprinkled over puddings, custards, trifles or jellies, greatly improve the flavour and appearance. in the preparation of soups, stews, &c., the preliminary frying of the vegetables improves the flavour and dispenses with any insipidity. the oil should be fried until it is brown. =how to cook vegetables.= =artichokes= should be boiled until tender only. if over-boiled they become dark coloured and flavourless. =asparagus= should be cut into equal lengths and tied into bundles. these should be stood on end in a deep stewpan, leaving the tops about an inch above the water. when the stalks are tender the tops will be cooked also. this plan prevents the tops falling off through being over-cooked. =cabbage= should only be boiled until tender; if over-cooked it is pulpy and flavourless. boiling too fast causes the unpleasant odour to be given off which is sometimes noticeable in a house when this vegetable is being cooked. the lid of the saucepan should not be used. =cauliflower= must not be boiled until its crispness is lost. it must be only just tender enough to eat. it can be served 'au gratin' ( ), or as in recipe no. . =carrots= should be steamed, not boiled. the skins should then be wiped off and they should be served with a white or brown gravy. they are also nice if scraped, sliced and stewed in haricot broth (recipe ). the smaller the carrots the more delicate will the flavour be. =kidney or haricot beans= need to be carefully trimmed so that all stringy parts are cut away. they should be boiled until tender, and no longer, and served with thin white sauce. the smaller and greener they are the better. old pods should remain unpicked until nearly ripe, when the solid beans can be used for haricot soup or entrées. the 'czar' bean is the best to grow; it is the giant white haricot, and the seeds are delicious when picked fresh and cooked at once. there is the same difference between fresh and dried haricots, as between green and dried peas. dried haricots must be soaked in cold water for twelve hours before being cooked. they can then be stewed until tender--the water being saved for soup or stock. =vegetable marrow= should be steamed or boiled in its jacket. the flavour is lost if this is removed before cooking. =mushrooms= should be fried very slowly in a small quantity of butter. they should be stirred during the process, and the heat employed must be very moderate indeed or they will be made tough. they can also be stewed, and served in the gravy when thickened with arrowroot. =potatoes= should be cooked in their jackets. to boil them in the best way, the water in the saucepan should be thrown away when they have been boiled for minutes and cold water should be substituted. this plan equalises the cooking of the interior and exterior of the potatoes. when cooked they should be drained, a clean cloth should be placed over the pan and they should stand on the hot plate to dry. they should be lifted out separately, and should be unbroken and floury. sodden potatoes ought to be regarded as evidence of incompetency on the part of the cook. potatoes baked in their jackets are considered by many to be preferable, and, as it is almost impossible to spoil them if this plan is adopted, it should be employed when the cook is inexperienced. fried potatoes, cooked in the devonshire fashion, are nice for breakfast. it is best to remove some from the stewpan when half cooked on the previous day. these should be cut up in a frying pan in which a fair amount of butter has been melted, and the knife should be used while they cook. in a few minutes the potatoes should be well packed together, so that the under-side will brown; an inverted plate should then be pressed on them and the pan should be turned upside down while the plate is held in position with one hand. a neat and savoury-looking dish will thus be made, but over-cooking must be avoided previous to the browning process, or they will look sloppy. potatoes can be mashed with a little milk and butter. they should then be packed into a pretty shape and garnished with chopped parsley ( ). another way of cooking them is to use the frying basket and dip them in very hot nutter. they should either be cut into thin fingers previously, or else be half boiled and broken into pieces. this latter plan is perhaps best of all, and they are then termed "potatoes sauté," and are sprinkled with chopped parsley before being served. a very savoury dish can be made by boiling some potatoes until nearly tender, and then putting them in a pie dish with small pieces of butter sprinkled over them; they should then be baked until nicely browned. to make potatoes _white_ when cooked they should be steeped in cold water for two hours after peeling. =peas= should be placed in a covered jar with a little butter, and should be steamed until tender. no water is required in the jar. the pods, if clean and fresh, should be washed, slowly steamed, rubbed through a colander, and added to any soup or other suitable dish in preparation. another method is to boil the peas with mint, salt, sugar and a pinch of bicarbonate of soda added to the water. small young peas should always be chosen in preference to those which are old and large. =spinach= should be cooked according to the directions given in recipes to , or . =beetroot= should be baked in the oven instead of being boiled. by this method the flavour is improved and the juices retained. =labour-saving appliances.= domestic work in the kitchen may be very much simplified and lightened if proper utensils are employed, and those who are able to do so should obtain the following appliances, in addition to those which are generally used:-- =the 'dana' nut-mill.= this is used for making bread crumbs from crusts or stale bread; for flaking nuts and almonds, etc., so as to make them more easy of digestion, and nut-butter so as to make it mix more conveniently with dough when employed for making pastry and cheese--rendering it more readily digestible. this nut-mill may be obtained from g. savage & sons, , aldersgate street, london, e. c., and from health food depôts (price / ). it serves the same purpose as a sausage machine as well. =a frying-basket= is necessary for letting down rissoles, croquettes, cutlets, fritters, potato chips, etc., into the stewpan which is kept for frying purposes. the stewpan should be four or five inches deep, so as to avoid the possibility of the nutter or vegetable fat bubbling over and catching fire upon the stove. aluminium or nickel are the best metals. =a raisin stoner.= it enables one to stone a large quantity of fruit in a very short time. most ironmongers stock these machines. =a potato masher.= necessary for flaking potatoes and preparing haricot beans, peas, etc., for admixture in rissoles or croquettes. by this means the skins can be easily removed after they are cooked. =a wire sieve= (about / th-inch mesh). useful for preparing spinach, and in many other ways which will suggest themselves to every cook. =a duplex boiler.= for scalding milk by means of a steam jacket. it prevents burning, and boiling over. the =gourmet boiler= is a valuable cooking appliance of the same sort. failing these a double saucepan is necessary. =a chopping basin=--a wooden bowl with a circular chopper which fits it. this prevents the pieces from jumping off and lessens the time occupied. it is also less noisy and can be used while the operator is seated. =a vegetable slicer.= the best appliance for this purpose is a combination tool--made so that one can slice carrots, etc., to any size and thickness, and also core apples, peel potatoes and perform other functions with it. =a metal frying pan.= a nickel, aluminium, or steel frying pan is almost a necessity. enamel chips off very soon and is dangerous, as it may cause appendicitis. =medicinal and dietetic qualities.= as it is important that those who adopt a reformed diet should know something about the dietetic and medicinal value of the articles they consume, the following information may prove helpful:-- [illustration] =apples= purify the blood, feed the brain with phosphorus, and help to eliminate urates and earthy salts from the system. as they contain a small amount of starch, and a good proportion of grape sugar combined with certain valuable acids, they constitute a most desirable and hygienic food for all seasons. they should be ripe and sweet when eaten. people who cannot digest apples in the ordinary way should scrape them, and thus eat them in _pulp_ rather than in _pieces_. =bananas= also contain phosphorus, and are consequently suitable for mental workers. they are easily digestible, and nutritious, being almost a food in themselves. =french plums= are judicious food for persons of nervous temperament and for those whose habits are sedentary; they prevent constipation, and are nutritious. they should be well stewed, and eaten with cream, plasmon snow-cream, or coconut cream (see recipe ). =strawberries= contain phosphorus and iron, and are therefore especially desirable for mental workers and anæmic invalids. =tomatoes= are good for those who suffer from sluggish liver. the popular fallacy that they are liable to cause cancer, which was circulated by thoughtless persons some few years since, has been pronounced, by the highest medical authorities, to be unsupported by any evidence whatever, and to be most improbable and absurd. in the island of mauritius this fruit is eaten at almost every meal, and bishop royston stated that during his episcopate of eighteen years he only heard of one case of the disease. =lettuce= is soothing to the system and purifying to the blood. it should be well dressed with pure olive oil and wine vinegar ( spoonfuls of oil to of vinegar, well mixed together, with a pinch of sugar). a lettuce salad eaten with bread and cheese makes a nutritious and ample meal. the thin and tender-leaved variety (grown under glass if possible) should always be chosen. =figs= contain much fruit sugar which can be rapidly assimilated, and are very nourishing and easily digestible; when they can be obtained in their green state they are specially desirable. they may be considered one of the most valuable of all fruits, and are most helpful in many cases of sickness on account of their laxative medicinal properties. =dates= are very similar to figs, and are both sustaining and warming; they are easily digested if the skins are thin. =gooseberries=, =raspberries=, =currants= and =grapes= are cooling and purifying food for hot weather; but, if unripe, they will often upset the liver. this type of fruit should not be eaten unless _ripe_ and _sweet_. =walnuts, hazel and brazil nuts= contain a considerable amount of oil, and are consequently useful for warming the body and feeding and strengthening the nerves. vegetable fat in this form is emulsified and more easily assimilated than free animal fats, as in butter, etc. nuts are also rich in proteid matter. where people find that they cannot masticate nuts, owing to impairment of teeth, the difficulty may be removed by passing the nuts through a 'dana' nut-mill. when thus flaked and spread between thin slices of bread and butter, with honey, they make delicious sandwiches for lunch. a pinch of curry powder (instead of the honey) makes them taste savoury. =chestnuts= contain a larger proportion of starch, but are digested without difficulty when boiled in their jackets until fairly soft. if eaten with a pinch of salt they make a nice dish. =pineapples= are valuable for cases of diphtheria and sore-throat, as the juice makes an excellent gargle. this fruit is considered to aid digestion in certain cases. =cheese= is very rich in protein--far more so than lean beef. if well chosen, and new, it is a most valuable article of diet, and feeds brain, nerves, and muscles; but as it is a concentrated food it should not be taken in excessive quantity. half a pound of cheese is almost equal to a pound of average flesh meat. the best varieties are wenslet, gruyère (very rich in phosphorus), port salut, milk ( ), wensleydale, cheshire and cheddar. =protose, nuttose=, and similar malted nut-meats, are more than equivalent to lean beef--minus water, waste products, and disease germs. the international health association first invented these valuable substitutes for animal food, and has an able advisory medical staff, therefore they may be regarded as results of modern dietetic research. protose contains % protein and % fat. =white haricots= are rich in protein (far more so than lean meat), and should be eaten in moderation. brown haricots contain iron in addition to their large percentage of protein. =lentils= are almost identical in composition, but are more suitable for those who do not have much physical toil. =peas= are slightly less nitrogenous than lentils and haricots, but otherwise very similar; they are best when eaten in a green form, and when young and tender. when they are old the peas should always be passed through a potato masher, as the skins are very indigestible. =macaroni= contains starch and a certain amount of the gluten of wheat. some of the best varieties are made with eggs as well as flour. tomato sauce is the best accompaniment to it, with parmesan or grated and melted cheese (see recipes to ). =rice= as usually sold consists chiefly of starch, but if unglazed and _once milled_, it is much more nourishing, as the cuticle of the cereal (which is rich in gluten and protein) is then left on it. the addition of cheese or eggs, makes it a more complete food (see recipes to ). =potatoes= consist principally of starch and water, with a certain amount of potash. their dietetic value is not high. =wholewheat bread= contains, in addition to its starch, much vegetable albumen, and a large supply of mineral salts, such as phosphates, etc. it is, therefore, when light and well cooked, of high dietetic value both for flesh-forming and nerve feeding. physical workers should use it as a staple article of food, and mental workers will also find it most helpful. the coarser the brown flour, the more laxative is the influence of the bread. this is point worth noting. =eggs= are nutritive chiefly on account of the albumen which they contain in the white portion, but they are liable to cause digestive trouble, and they must not be taken too freely by those who are subject to biliousness and constipation. such persons often find it advantageous to have them boiled quite hard. =emprote= (eustace miles proteid food) contains the proteids of wheat and milk ( %), with digestible carbohydrates ( . %), fat ( . %), and assimilable salts ( . %). it makes a good addition to soups, beverages, and dishes lacking in protein. =nuto-cream meat= is a modern substitute for white meat and poultry, containing . % protein, % fat, and % carbohydrates. it is made from nuts and corn, and is useful for invalids and young children. =milk= contains nearly all the elements necessary for repairing bodily waste. it should be scalded for half-an-hour in a double saucepan--to destroy tubercular and other germs. if then allowed to stand for hours, clotted cream can be skimmed off (as in devonshire) and the milk can be used next day. it keeps much longer after being thus scalded. dried milk is now procurable in such forms as 'lacvitum' and 'plasmon.' =celery= is a useful blood purifier, and is valuable in all cases of rheumatism, gout, &c. celery salt is a valuable addition to soups and savoury dishes, and is preferable to common salt. =spinach= contains a considerable quantity of iron in a readily assimilable form, and is, therefore, good for anæmic persons. =onions= have a wonderfully improving effect upon the skin and complexion if eaten raw, and they act powerfully as diuretics. =hygienic information.= [sidenote: =how to keep young.=] old age is accompanied by the accumulation in the body of certain earthy salts which tend to produce ossification. the deposit of these in the walls of the arteries impedes the circulation, and produces senility and decrepitude. flesh-food accelerates this process, but the juices of fruits, and distilled or soft water, dissolve out these deposits. the older one becomes the more freely should one partake of fruit and soft water. the more juicy fruit we consume, the less drink of any kind we require, and the water contained in fruit is of nature's purest and best production. frequent bathing and the occasional use of the vapour bath also help to eliminate these deposits, and those whose skins are never made to perspire by wholesome exercise in the open air must cause this healthful operation to take place by other means--or pay the penalty which nature exacts. [sidenote: =food and climate.=] vegetable oils and fats produce heat and build up the nerves. we require a much larger amount of food containing fat in cold weather and in cold climates than in warm weather and in warm climates. by producing fruits in profusion in the summer-time nature provides for the satisfaction of our instinctive desire for such simple and cooling diet when the temperature is high. but in winter-time more cheese, butter, olive oil, or nuts, should be eaten every day. [sidenote: =cancer and flesh-eating.=] the latest declarations of some of the principal british medical authorities on 'cancer' are to the effect that people become afflicted with this disease through the excessive consumption of animal flesh. the alimentary canal becomes obstructed with decomposing matter, toxic elements are generated and absorbed in the system, and cancerous cellular proliferation ensues. it is noteworthy that fruitarians are scarcely ever afflicted with this disease, and that a strict fruitarian dietary (uncooked) has often proved curative. see pages and . [sidenote: =how to avoid dyspepsia.=] if the digestive process is unduly delayed by overloading the stomach, or by drinking much at meal-times so as to dilute the gastric juice, fermentation, flatulence and impaired health are likely to result. raw sugar if taken very freely with starch foods is also apt to produce fermentation. it is a mistake to mix acid fruits and vegetables by eating them together at the same meal. fermentation is often thus caused, as vegetables take a long time to digest. a very safe rule to observe, and one which would save many from physical discomfort and suffering, is this--only eat fruits which are palatable in the natural uncooked state. before man invented the art of cooking, he must have followed this rule. those who suffer from dyspepsia will, in most instances, derive benefit by taking two meals a day instead of three--or at any rate by substituting a cup of coffee or of hot skimmed milk and a few brown biscuits for the third meal. hard workers are the only persons who can really get hungry three times a day, and we ought not to take our meals without "hunger sauce." fruit alone, for the third meal is better still. the last meal of the day should not be taken after seven o'clock at night. disturbed rest and the habit of dreaming are an almost certain indication of errors in diet having been committed, or of this rule having been infringed. probably the most valuable prescription ever given to a patient was that given by dr. abernethy to a wealthy dyspeptic, "live on sixpence a day and earn it." constipation can nearly always be cured by adding stewed figs, french plums, salads, etc., to one's menu, by eating brown instead of white bread, and by taking less proteid food. tea is detrimental to many persons. the tannin contained in it toughens albuminous food, and is liable to injure the sensitive lining of the stomach. china tea is the least harmful. [sidenote: =rest after meals.=] those who work their brains or bodies actively, immediately after a solid meal, simply invite dyspepsia. the vital force required for digestion is diverted and malnutrition follows. the deluded business-man who "cannot spare the time" for a short rest or stroll after lunch, often damages his constitution and finds that he has been "penny wise and pound foolish." if the brain or body has been severely taxed, an interval of rest should be secured before food is taken. it is not _what we eat_ that nourishes us, but _what we are able to assimilate_. recreation, occasional amusement, and an interest in life are necessary. thousands of women die from monotony and continuous domestic care; multitudes of men succumb to mental strain and incessant business anxiety. chronic dyspeptics should reflect on these facts. abstainers from animal-food who get into any difficulty about their diet should seek advice from those who have experience, or should consult a fruitarian physician. the local names and addresses of doctors who both practice and advise this simple and natural system of living, will be supplied upon application to the hon. secretary of the order of the golden age. such are increasing in number every month. [sidenote: =physical vitality.=] the human body is a storage battery consisting of millions of cells in which the vital electricity that produces health, and makes life enjoyable, is accumulated. every manifestation of physical and mental power depends upon the force stored up in this battery. the more fully charged the cells the higher the voltage, and, consequently, the greater the physical vitality and power. this voltage is always fluctuating. expenditure of force lessens it; recuperation, through rest, sleep, the in-breathing of oxygen, and the assimilation of vital uncooked food increases it. fruits, nuts, and root vegetables contain electrical potency--they will deflect the needle of a highly sensitive kelvin galvanometer. but when cooked, their vital electricity is destroyed--they become _lifeless_, like flesh-food. the accumulation of vital force is a possibility if natural and vital food is selected. [sidenote: =the great healer.=] all the medicines in the world are as the small dust of the balance, potentially, when weighed against this life-force--which "healeth all our diseases and redeemeth our life from destruction." its therapeutic phenomena are truly wonderful. when our bodies are invaded by malevolent microbes, the defensive corpuscles within us, if in fit condition, destroy them. but if not fed with those elements which are needful for their sustenance, they soon "run down"--just as we ourselves get "below par." we are then liable to become the prey of those ceaseless microscopic enemies that are ever ready to pounce upon the unfit. if our corpuscles are weaker than the invading foes, no drugs can save us--we are doomed. hence the importance of keeping ourselves and our nerve centres well charged and in vigorous condition. [sidenote: =how to accumulate vitality.=] to accumulate vitality our food must contain all the chemical elements which we need. none must be permanently omitted. if, for instance, we entirely exclude organic phosphorus from the food of a man of great intellect, he will, in due time, be reduced to imbecility. this is obtained in such foods as cheese, milk, wholemeal bread, peas, apples, strawberries, and bananas. we must live by _method_, and take some trouble. nature's greatest gift is not to be obtained without thought or effort. we must eat, breathe, and live wisely; and the closer to nature we get, the better it will be for us. the habit of deep breathing, like that of living much in the open air, yields important results. the atmosphere consists of oxygen and nitrogen--the very elements of which our bodies are chiefly constructed. life and vigour _can be inhaled_, but few persons have learnt the art. cheerfulness tends to promote the assimilation of food. exercise--of an intelligent and healthful sort--is needful to make the life-current pulsate through our tissues. without it our organs do not get properly nourished and rebuilt: stiffness and atrophy set in. worry and care must be banished, and unwise or excessive expenditure of nerve force avoided; for these things deplete the human storage battery of its vitality. mankind is slowly gaining greater knowledge of vital, mental, and spiritual truth. ultimately, "life more abundant" will become the heritage of the many instead of the few. self-emancipation from weakness and disability is an achievement that will repay much effort on the part of each one of us; and we can all render beneficent social service by exemplifying the art of living wisely. by promoting hygienic and humane education, we can prevent much suffering, and greatly increase the sum of happiness in this world! [illustration: =finis=] all readers who feel that they have derived helpful and useful knowledge by reading this book, are respectfully invited to make it known to their friends and neighbours, or to present copies to them. all financial profit arising from its sale is devoted to the philanthropic work of the order of the golden age and the exaltation of its hygienic and humane ideals. booksellers, secretaries of food-reform, physical culture, and other societies (and readers requiring quantities for distribution) can be supplied at a discount of per cent. for cash, carriage forward, if they apply directly to the above society. index. page almonds, salted almond soup ambrosia apple custard apple fritters apricots, poached artichoke soup artichokes, fried chinese artichokes, green asparagus soufflé aspic jelly baked nuttoria bakewell pudding barley water boiled pudding, plain brawn, picnic brazil nut soup bread, how to make bread, white bread, plain currant bread, wholemeal bread pudding breakfast dish, a broth, brown haricot broth, mock chicken brown bean cutlets brown haricot soup brussels sprouts sauté brussels sprouts, à la simone buns, plain currant bun cake, sultana cabbage salad cabbage soufflé cakes, sultana cakes, small carnos sauce carnos soup carrot soup cauliflower au gratin celery soup castle puddings cheese and tomato paste cheese sauce cheese rissoles, savoury cheesecakes, lemon cheese straws chestnut soup chestnut and mushroom pudding chestnut soufflé chestnut stew chestnut cream christmas pudding coconut sauce coconut custard, baked coconut cream corsican dish, a creamed macaroni croquettes, milanese croûtes à la valencia curry gravy custard moulds curried cauliflower curried rice and peas curried lentils dinner rolls eggs à la crême egg and cress sandwiches eggs à l'italienne eggs, mayonnaise eggs, scrambled eggs florentine empress pudding figs, jellied fillets of mock sole frittamix rissoles fruit drink fruit sauce fruit salad fruitarian mincemeat galantine alla bolognese gateau aux fruits gingerade ginger pudding glaze, marmite gravy soup gravies gravy piquante gravy, rich brown gravy, plain brown green pea cutlets green pea soufflé green pea soup green pea galantine gravy, quick lunch gruel, lentil haricot soup, brown haricot soup, white haricot cutlets haricot cutlets, white haricot meat, potted haricot, potted white haricot, potted savoury haricot brown broth how to cook rice hygiama apple purée jelly, orange jugged nuttose julienne soup kedgeree lentil and potato sausages lentil soufflé lentil soup, green lentil soup, egyptian lentil cutlets lentil cutlets, green lentils, curried lentil croquettes lentil pudding lentils, potted savoury lentil gruel lemon creams lemon cheesecakes lemon jelly lemon sponge linseed tea macaroni à la turque macaroni cutlets macaroni, creamed macaroni napolitaine macaroni, savoury macaroni and tomato pudding malted milk prune whip malted milk jelly malted milk with iced fruit malted milk, effervescent marbles, savoury golden marmalade pudding marmite glaze marmite savoury gravy marmite toast marmite vegetarian soup mayonnaise eggs mayonnaise sauce milk cheese minced nut-meat mock chicken broth mock chicken rolls mock turtle soup mock fish cutlets mock fish roe mock hake steaks mock hare soup mock white fish mock chicken cutlets mock lobster shapes mock oyster patties mock scallop oysters mock steak pudding mock sweetbread quenelles mushroom pie mushroom & potato croquettes nut croquettes nut sandwiches nut-meat à la mode nut-meat rissoles nut-meat galantine , nut-meat rolls nuttose ragout oat-cream oatenade omelet, a simple omelette aux fines herbes omelette aux tomates onions à la mode francaise onion soup orange jelly oeufs farcée en aspic parsley sauce pea soup picnic brawn pine kernel timbale plasmon snow cream plum puddings , potato croquettes potato purée potato soup potatoes, escalloped prated gruel protose cutlets protose rolls protose pudding puff pastry raised pie raspberry pudding rice à la reine rice alla romana rice, milanese rice cutlets, proteid rice, savoury rice, sicilian rice moulds, creamed rice and peas, curried rice and sultana pudding rice and tomato rissoles rice pudding, savoury rice water risi piselli salad dressing salsify, filleted sauce hollandaise sauce piquante sauce, thick brown savoury lentil roll sausages, neapolitan savoury rissoles savoury sausages savoury chestnut mould savoury golden marbles savoury nut-meat steaks savoury macaroni semolina pudding semolina lemon pudding semolina moulds short pastry soubise soup, white spinach and eggs spinach à la crême spinach fritters spinach soufflé stewed prunes strawberry cream strawberry ice stuffed yorkshire pudding sultana pudding sultana custard pudding sultana and ginger pudding sultana cakes swiss roll tarragon sauce tea and coffee substitutes tomatoes, baked stuffed tomatoes au gratin tomato or egg sandwiches tomato soup tomato galantine tomatoes, grilled tomato mayonnaise tomato paste, potted tomato sauce tomato chutney vanilla creams vanilla ice vegetable marrow, baked vegetable marrow, stuffed , vegetable stock walnuts, purée of walnut gravy walnut pie wheatenade white sauce white windsor soup walnut cutlets walnut rissoles yorkshire pudding , all workers for the upliftment and amelioration of mankind are invited to obtain from a newsagent or bookstall =the herald of the golden age and british health review= (the official journal of the order of the golden age). [illustration] a magazine founded to proclaim a message of peace and happiness, health and purity, life and power. it advocates physical, mental, and spiritual culture in a practical and helpful manner. =_illustrated. quarterly. price threepence._= =edited by sidney h. beard.= it proclaims the advantages of the fruitarian system of living, and pleads for recognition of the rights of animals, and the adoption of a natural, hygienic, and humane dietary. it exalts true and progressive ideals and teaches sound philosophy. it circulates in fifty-four countries and colonies. it will be forwarded direct from the publishing offices for one shilling and sixpence per annum, upon application to the secretary, the order of the golden age, , , brompton road, london, s.w. (=specimen copies, threepence, post free=). _trade agents_: { r. j. james, , , , ivy lane, e.c. { madgwick & co., , ave maria lane, e.c. =helpful and instructive booklets.= philanthropists and social reformers are invited to read and circulate the following publications. ="the testimony of science in favour of natural and humane diet."= by sidney h. beard. _seventh edition._ _one hundred and twenty-fifth thousand._ _price_ d. ( - / d. _post free_); s. _per dozen_ (_post free_); s. _per hundred_ (_post free_). _french edition_, centimes. _german edition_, pfennigs. a handy up-to-date booklet, full of expert evidence by eminent authorities in the medical and scientific world, athletic evidence and personal testimony of a convincing character, with references for the quotations. every food-reformer and lecturer will need this booklet. contents: flesh-eating an unnatural habit. flesh-eating an unnecessary habit. flesh-eating a cause of disease. uric acid maladies. appendicitis. cancer. tuberculosis. the sufficiency and superiority of fruitarian diet. experimental evidence. athletic evidence. personal testimony. an octogenarian's experience. a cloud of witnesses. man's diet in the future. a physician's forecast. our responsibilities and opportunity. ="the diet for cultured people."= by dr. josiah oldfield, m.a., d.c.l., l.r.c.p., m.r.c.s. _third edition._ _twentieth thousand._ _price_ d. ( - / d. _post free_). ="how to avoid appendicitis."= by dr. josiah oldfield, m.a., d.c.l., l.r.c.p., m.r.c.s. _tenth thousand._ _price_ d. ( - / d. _post free_). ="the cruelties of the meat trade."= by dr. josiah oldfield, m.a., d.c.l., l.r.c.p., m.r.c.s. _third edition._ _twenty-fifth thousand._ _price_ d. ( - / d. _post free_). some eye-witness revelations of the cruelties of the flesh traffic. ="errors in eating and physical degeneration."= by sir william earnshaw cooper, c.i.e. _fifth thousand._ _in art linen._ _price_ d. (_post free_). an up-to-date book which reveals in a piquant and interesting manner the many dietetic mistakes and transgressions that are being made by the british public, and the cost in suffering which they have to pay in consequence. much useful information is contained in this book, in addition to tables of food values, etc. ="fruitarian diet and physical rejuvenation."= by o. l. m. abramowski, m.d., ch.d., m.o.h. (_late senior physician to the district hospital, mildura, australia_). _twentieth thousand._ _price_ d. ( - / d. _post free_). a booklet giving the personal experiences of the author concerning the rejuvenation of the body by means of reformed diet, and also the results obtained at the mildura hospital and dr. abramowski's own sanitarium. ="is flesh-eating morally defensible?"= by sidney h. beard. _ninth edition._ _forty-fifth thousand._ _price_ d. (_post free_). this booklet has been the means of persuading a great number of men and women to abandon the carnivorous habit. its readers have posted copies to their friends in all parts of the world. ="the toiler and his food."= by sir william earnshaw cooper, c.i.e. _fourth edition._ _fortieth thousand._ _price_ d. _net_. a straight talk with the working classes about diet. ="the church and food-reform."= by rev. a. m. mitchell, m.a. _tenth thousand._ _price_ d. ( - / d. _post free_). ="is meat-eating sanctioned by divine authority."= by sir william earnshaw cooper, c.i.e. _price_ d. (_post free_). s. _per dozen (carriage paid)_. an artistic booklet that is especially helpful in removing the prejudices and misconceptions of those who have been accustomed to think that the bible justifies flesh-eating. much light upon the subject, and information concerning correct interpretation of the scriptures is given, and yet in such a reverent and scholarly way as not to offend the most orthodox. ="the penny guide to fruitarian diet and cookery."= by dr. josiah oldfield, m.a., d.c.l., l.r.c.p., m.r.c.s. _tenth edition._ _hundredth thousand._ _price_ d. ( - / d. _post free_). s. d. _per dozen (post free)_; s. d. _per hundred (carriage paid)_. ="shall we vivisect?"= by dr. josiah oldfield, m.a., d.c.l., l.r.c.p., m.r.c.s. _price_ d. ( - / d. _post free_). the order of the golden age, , , brompton road, london, s. w. =the living temple,= by dr. j. h. kellogg, m.d. (_medical director of the battle creek sanitarium, michigan, u.s.a._) =fully illustrated=, including a number of fine coloured plates. [illustration] pp. price =six shillings= (post free). this book must be seen to be appreciated, but the following brief partial outlines of the most important chapters will afford some idea of the helpful nature of the contents. =the miracle of digestion.= the organs of digestion--five food elements, five digestive organs--what the saliva does--the work of the gastric juice--other uses of the digestive fluids. =dietetic sins.= eating for disease--the selection of food--cereal foods and legumes, etc.--erroneous notions about fruits--predigested food elements in fruits--fruit juices destroy germs--the medicinal use of fruits--fruit soup--fruit cure for constipation--the fruit diet--fruit a cleansing food--diseases due to milk--milk and cream from nuts--eggs. =the natural way in diet.= why fats render food indigestible--objectionable vegetable fats--chemical bread raisers--condiments the cause of gin liver--dextrinised cereals--the daily ration--balanced bills of fare--too frequent eating--the purest water, etc. =what to do in case of sudden illness or accident.= fainting--hemorrhage of the lungs--hemorrhage from the stomach--a bruise--the dressing of wounds--sprains, etc. =the breath of life.= proper breathing--the rate at which air is needed--cultivating lung capacity--why we breathe when asleep, etc. =the brain and the nerves.= feeling cells and working cells--how habits are formed--the proper function of the sense of taste--how to have a good memory--recent interesting discoveries about nerve cells--insomnia--nerve poisons--a common cause of nerve exhaustion--how to have a clear head--the problem of heredity--rational mind cure. the order of the golden age , , brompton road, london, s.w. _fifth thousand._ =the cancer scourge= =and how to destroy it.= by robert bell, m.d., f.r.f.p.s. _price_ one shilling _net (post free / )._ the latest pronouncement by this eminent cancer specialist on the most terrible disease of our times. * * * * * this book is written by a physician who has witnessed many cures of advanced cases of cancer, and who speaks from the standpoint of forty years' experience. it contains art plates, illustrating diagnoses from the blood when highly magnified, and proves by these object lessons the curability of cancer and the efficacy of treatment by fruitarian diet and radium. a few press opinions. "it is ... interesting and suggestive ... and it deserves a wide circulation."--_manchester courier._ "every year, in england and wales, , people die of cancer--all of which deaths are preventible. dr. bell's methods of preventing them are clearly and forcibly given, once again, in this little book."--_daily mirror._ "the wide prevalence of this terrible disease demands that attention should be given to all endeavours to destroy it, and dr. bell is an authority whose words should be carefully studied and acted upon."--_northern whig._ "this interesting little treatise is an able presentation of the natural method of dealing with cancer."--_two worlds._ "dr. bell is strongly of opinion that the scourge is amenable to cure, and his remedy is the use of radium in conjunction with a special kind of fruitarian diet. when one considers that every known remedy of the past has failed and that this suggested cure has no revolting methods, such as the knife of the surgeon, it should certainly receive the attention it merits."--_american register._ "the book should be worth reading to those interested in the subject."--_irish news._ "he (dr. bell) deems 'dietetic purification essential,' and explains his system, and it must be acknowledged that he is backed by very strong evidence, which he gives. his little volume is worthy of the closest consideration by all concerned."--_letchworth citizen._ the order of the golden age, , , brompton road, london, s.w. horlick's malted milk =malted barley, wheat, and milk in powder form.= =the ideal food drink for all ages.= =delicious, nourishing, and refreshing.= [illustration: =the package.=] =horlick's malted milk= ¶ =in the home=, when used as a table beverage is more beneficial than tea, coffee, chocolate or cocoa. ¶ =is especially useful in physical culture= as it replaces waste tissue and gives a feeling of fitness and staying power. ¶ =for business men= it is the ideal quick lunch when time is pressing. may be kept in the office and is prepared in a moment. ¶ =for the aged and invalids.= the lightest diet in combination with the fullest nutriment--therefore gives best means of sustenance. ¶ =in infant feeding= is the only scientific substitute for human milk which perfectly simulates the action of the latter during digestion. ¶ =for growing children.= builds up and nourishes the constitution, gives stamina and ensures healthy growth with development. served in hotels, restaurants and cafÃ�s--hot or cold. =requires no cooking.= of all chemists and stores in sterilised glass bottles, at / , / & /- _liberal sample for trial free by post on request._ =horlick's malted milk co., slough, bucks, england.= =the secret of perfect health= lies very largely in right diet. our foods are made from the purest and finest materials under the most hygienic conditions. they include:-- =nut butters.= most delicious. food as well as fat. much safer and go farther than dairy butter. almond, = / =; walnut, coconut and cashew, = /=; peanut, = =d. per lb. the almond butter is specially recommended. =nut creams= are a delicacy for the healthy, and a delightful food-remedy to the ailing. absolutely pure. almond, / -lb., = /-=; hazel, / -lb., = /-=; coconut, / -lb., = =d.; pine kernel, -lb., = / =. =nut soups=, made from nut cream and choice vegetables, are extremely nutritious and an excellent nerve and blood tonic. can be served in a few minutes. in twelve varieties, = =d. per drum. =frittamix.= very savoury and digestible--can be prepared for table in a few minutes, requiring only the addition of water. full directions on each package. per packet, = - / =d.; -lb. packets, = =d.; -lb. tins, = / =; -lb. tins, = /-=. four varieties--piquant, mild, walnut, tomato. =nutter.= pure, white and tasteless. free from water and preservatives. goes much farther and is much nicer and more wholesome than ordinary butter. ideal for frying. makes most delicious pastry and puddings. - / -lb. package, = /-=; -lb. tins, = / =. special prices for large consumers. =recipes= for the above and many other of our specialities will be found in our _fruitarian recipes_, full of delightful suggestions; post free, = - / =d. =mapleton's nut food co., ltd., garston, liverpool.= ask for them at your stores. write to-day for a complete list of wholesome dainty foods. we welcome correspondence. [illustration: =mapleton's nut foods=] =the golden mean.= white flour is a clogging constipating food that paves the way to appendicitis, etc. coarse wholemeal irritates the digestive tract and wastes the nourishment that should remain in the body. [illustration: ="artox" stone ground=] ="artox" pure wholemeal is the golden mean.= it contains every atom of the wheat, but so finely ground that it will not irritate the most delicate digestion. its regular use acts like magic in keeping the internal organs clear and clean. you can make everything with it, even sponge cakes, and it makes everything nicer. =our handsome booklet= "grains of common sense," will tell you more about "artox" and give you recipes for a veritable banquet of delight. _send for a post free copy now._ "artox" is sold by health food stores and grocers, -lb., -lb., -lb. sealed linen bags; or lb, sent direct, carriage paid, for s. =appleyards, ltd.= =(dept. o.) rotherham.= [illustration: grains of common sense] =i. h.a.= health foods are the very =basis of food reform.= they were the pioneers of the movement in this country and still stand unrivalled. the following are a few of our specialities:-- =granose.= acknowledged to be the most valuable family food of its kind. granose is wheat in the form of crisp, delicate flakes, thoroughly cooked and so rendered highly digestible. while it is given to very young infants with great success it is an all-round family food and is increasing in popularity everywhere. free samples supplied to _bona fide_ inquirers. =protose.= a delicious substitute for meat guaranteed to be free from all chemical impurities. thoroughly cooked, highly nutritious and digestible. made entirely from choice nuts and wheat. =avenola.= makes superior porridge in one minute: also good as a basis for vegetarian "roasts." children are delighted with it for breakfast. very nourishing. =nuttolene.= without doubt the most delicate and tempting substitute for meat pastes. makes excellent sandwiches and is capable of a variety of uses. =health coffee.= a wholesome beverage made entirely from cereals. should be used in the place of tea and ordinary coffee. =i.h.a. health biscuits.= the distinguishing feature of our biscuits is that they are absolutely pure, nourishing, and digestible. we make a variety combining wholesomeness with palatability. _for further particulars and price list write_:-- =international health association, ltd.,= =stanborough park, watford, herts.= just how to begin =a healthy change of diet= =easily and comfortably, economically, successfully,= ---write to eustace miles, m.a., for--- =personal advice.= if, when you write to him, you mention any difficulties or ailments, mark the envelope "private and personal." _just two hints._ = .= instead of meat, use eustace miles proteid food, ="emprote,"= =the best body-building food-basis=. (price per -lb. tin, = / =.) =it is ready for use and needs no cooking.= = .= when you are in london, have all your meals at the [illustration] =eustace miles restaurant,= = , chandos street, charing cross, w.c.= [illustration] =drink= dole's pure hawaiian _pineapple juice._ [illustration] it is simply the expression of the =ripe pineapple= without the addition of sugar, water, preservatives, or any other thing. it is preserved in bottles in its =fresh state= by the most delicate sterilizing process known to advanced science. =pure as the dew.= =quenches thirst. cures diphtheria.= _send post card to_:-- =c. howe piper & co.,= =factors and sole distributors for the hawaiian pineapple products co., ltd., of honolulu. & st. george's house, eastcheap.= chief office:-- , devonshire chambers, , bishopsgate, london, e.c. =you really should= secure at once a copy of our new and revised list, ="a guide to good things."= it more than ever lives up to its title and should be in the hands, not only of food-reformers, but of all who appreciate 'good things' at the lowest possible prices, and 'good service' in the best and most modern sense of that phrase. it includes a comprehensive list of 'health foods' by all the leading manufacturers as well as the many popular items of our own introduction, and contains in addition a budget of useful information, recipes, &c. =why not call to-day?= and take lunch or tea, amid palms and flowers, in our well-known saloons, the handsomest of their kind in london; see the display of fruit and flowers on the ground floor, and visit our health food stores (next door but one). be sure and ask for a copy of our booklet. =if you cannot call= let us have your name and address and we will gladly send you a copy post free, or if you enclose a penny stamp we will send in addition a sample of "frunut." write at once to =shearn's,= the world's largest fruitarian stores, = & , tottenham court road, w., and branches.= =telephone:--gen. and .= as sweet as nuts--more nutritious than beef. have =u= tried ---="pitman"=--- =nuto cream meat= the white meat in the new shape tin. made from nuts and corn, at the suggestion of dr. geo. black, of torquay, to provide a _delicate and white meat free from condiments and preservatives_ for invalids, the convalescent, and the robust. per tin-- / -lb., = d.=; -lb., = - / d.=; - / -lb., = / =; -lb., = /-= =to take the place of poultry.= ="pitman" nut meat brawn= is a delightful combination of "pitman" nut meats (the outcome of years of research to produce unique, delicately flavoured, well-balanced and highly nutritious foods, each a perfect substitute for flesh meat) and pure carefully seasoned vegetable jelly, so blended to make an ---appetising dish suitable--- =for the hot weather.= nothing could be nicer or more appreciated for picnics, etc. with salad and wholemeal bread and butter it provides a portable, appetising and sufficing meal ready at a ---moment's notice.--- per tin, / -lb. = d.= -lb., = - / d.= - / -lb. = / = ask your stores for them, or =send for a sample / -lb. tin= of meat or brawn, post free d. the two for / . orders of /-value carriage paid. full catalogue, post free stamps, with diet guide and copy of "nuts, and all about them," pages from ="pitman" health food co., , aston brook street, birmingham.= [illustration: =honey= =honey.= =honey= queen. worker. drone. =english= =irish.= =scotch.= =welsh=. honey honey] =specialitè--pure cambridgeshire.= =honey= is wholesome, strengthening, cleansing, healing, nourishing. =honey= is a health food of great value, and should be used regularly. =honey= is excellent for child and adult, it is a serviceable medicinal agent. =honey= is completely absorbed into the system by the action of the blood. difficulty is experienced in obtaining =pure honey=. =we= trade in english, irish, scotch and welsh honey, and =guarantee= =all honey= sold by us to be =absolutely pure and as represented=. _sold in screw-top bottles: -lb., -lb., -lb. tins. prices on application._ =c. howe piper & co.,= honey factors and packers, blinco grove, cambridge. =the rise of the wholemeal biscuit= and especially of "ixion" biscuits into popular favour is a good sign of the times. there is a great demand for wholemeal bread and so-called standard bread just now, but =good biscuits are better than the best bread.= the wise food-reformer prefers wholemeal biscuits to bread because they not only give much-needed work to the teeth but induce the flow of saliva and so assist the digestive organs most materially. ="ixion biscuits"= are made from the finest wheat most finely ground by our own stone mills. =they are altogether free from yeast and all chemical adulterants= and preservatives (including salt). they are ideal food for growing children, as they contain everything needed for good blood, bone, muscle, and nerve. the following may be obtained at all health food stores, or will be sent direct at prices quoted. ="ixion" whole wheat biscuits.= rich in proteids, and the valuable phosphates of the wheat, lbs., = / =; lbs., = / =; lbs., = /-=, carriage paid. ="ixion" short bread biscuits.= of delicate flavour and superlative nutrient value, combined with easy mastication. lbs., = /-=; lbs., = /-=; lbs., = /-=, carr. paid. ="ixion" digestive biscuits.= most agreeable, digestive, and nutritious. lbs., = /-=; lbs., = /-=; lbs., = /-=, carriage paid. _samples, etc., sent post free for d. stamps._ sole manufacturers: =wright & co. (liverpool), ltd., vulcan st. mills, liverpool.= ="veda" bread is a perfect food.= [illustration: =vitality. digestibility. nutriment. energy.=] =a few reasons why "veda" should be on every table.= because it is easily masticated and digested, delicious in flavour, feeds the brain and nerves, builds good teeth and bones, relieves and removes indigestion and constipation, nourishes and sustains the body perfectly. ="veda bread"= analysed and compared. flesh builders (proteids), per cent. more than fine white bread. rapid heat and force producer, - / per cent. more than fine white bread. brain and teeth builders, per cent. more than fine white bread. ="veda" bread ltd., spring street, hyde park, w.= telephone nos.: paddington, richmond. =do not forget to try= =melarvi biscuits.= =they melt in the mouth.= =nuttoria= =savoury nut meat.= unequalled in flavour, richness and purity, considered the greatest substitute for flesh ----meats known.---- for roasts, stews, hashes, sausage rolls, savoury mince and pies, &c. sustains prolonged muscular exertions and easily ----digested. / -=lb. tin d.=---- at all health food stores, &c. particulars and price list of health foods from =the london nut food co.,= = , battersea park road, london, s.w.= =manhu foods.= [illustration] =flaked wheat:= -lb. pkt. = d.= an appetising breakfast food, quickly cooked, easily assimilated, where digestion is weak, a natural absolute =cure for constipation.= =flaked foods= in variety. =manhu flour= for =brown bread;= also =manhu diabetic foods= (starch changed), palatable, inexpensive. _supplied at all health food stores._ =manufactured by the manhu food co., ltd., vauxhall mills, liverpool. london depot:-- , mount pleasant, gray's inn road, w.c. australian agent:--c. e. hall, , mckillop street, melbourne.= _send for full particulars._ =abbotsholme school, derbyshire= [sidenote: =an up-to-date education for boys=] where a scientific non-flesh diet is supplied to pupils requiring same. the school, founded in , has attracted attention throughout the world. a broad and liberal foundation enables the boy to discover for himself where his especial bent lies. specialisation follows at a later and more responsible age, to prepare for the universities or other higher seats of learning, with a view to an active career in present day conditions. outdoor recreations over an estate of acres. fees £ (and upwards) per annum. instead of prizes, awards--based on each year's work--to a maximum of £ per annum, open to all boys. among the members of the advisory council are the duke of devonshire, the duchess of sutherland, sir henry craik, and other prominent educators of england, germany and america. for full particulars see prospectus. head-master--cecil reddie, fettes college, b.sc. (edin.), ph.d. (magna cum laude), göttingen. [sidenote: =cromer guild of handicraft=] all kinds of =metal work, enamelling, jewellery, design, drawing, sculpture.= pupils received. =director-mr. h. h. stansfield.= in connection with the above there is a =food-reform guest house at east runton,= ( mile from cromer). garden. sea bathing. tennis. for terms apply to =mrs. stansfield, east runton, nr. cromer, norfolk.= at the close of a dainty fruitarian meal =a cup of delicious= =hygiama the renewing liquid food= imparts a pleasing finish. it is so delicious, so digestible, and so complete in nourishing elements. quickly prepared, it makes an ideal emergency meal or light supper, is entirely free from the bad effects of tea, cocoa and coffee, and exerts a remarkable remedial influence where there is digestive or nervous weakness. full particulars, free sample, and -page booklet on rational diet, post free. =hygiama foods co.,= department , =croydon, surrey.= also in tablet and biscuit form. [illustration] =mcclinton's= ="colleen" soap.= =made from vegetable oils and plant ash.= its use keeps the skin soft, clear and smooth. [illustration] =dowager duchess of abercorn= writes:--"we have used colleen soap for years and delight in it. it is so sweet and refreshing." =testimonials from over peeresses.= =colleen soap, - / d. per tablet. tablets for /- hibernia shaving soap sticks and cakes, /-each. shaving cream opal pots, d. and /-each.= from all chemists and health food stores. send d. to dept. w. (to cover postage), for samples-- =mcclinton's, ltd., donaghmore, ireland.= =archeva (digestive) rusks.= =brand.= gold medals. =splendid for children, invalids and dyspeptics.= [illustration: archeva] [illustration: rusks] =recommended by the medical faculty.= =free from deleterious matter. no drugs used.= =excellent at all meals for everyone.= =palatable and nourishing.= =a true health food.= from all the leading stores, grocers, or chemists. in {sizes of tins: , and packets, each rusks. {varieties: plain, medium and sweet. send d. stamps for samples and booklet to =archeva rusk co. (dept. l.), , upper thames street, london, e.c., england.= =wise cooks use marmite (the pure vegetable extract).= marmite is absolutely pure is an invaluable pick-me-up strengthens as well as stimulates is easily digested and economical is recommended by medical profession is used by food-reformers & vegetarians everywhere _the lancet_ says: "this entirely vegetable extract possesses the same nutrient value as a well-prepared meat extract." =obtainable at all health food stores.= =free sample= on receipt of penny stamp to pay postage by =marmite food extract co., ltd.,= = , eastcheap, london, e.c.= =the order of the golden age= _(a philanthropic society)._ =founded .= advocates the adoption of a natural and hygienic dietary as a preventive of disease, a practical remedy for physical deterioration, and an efficacious way of lessening human suffering and sub-human pain. the fruitarian system of living makes a hygienic and humane life possible, and tends to promote health, strength and longevity. guide-books to fruitarian diet and cookery, and other literature / containing information upon every aspect of this important question are published, and can be obtained at the international offices. the hon. secretaries will gladly give advice to enquirers concerning this reform. = , , brompton road, london, s.w., england.= office hours: to . saturdays: to . telegrams: "redemptive," london. telephone: kensington . the golden rule cook book six hundred recipes for meatless dishes. originated collected and arranged by m. r. l. sharpe. new edition published by little, brown, and company, boston, it was margaret more who said, "the world needs not so much to be taught, as reminded." may this book remind many of the love they owe to every living creature. and god said, behold, i have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the 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 every thing that creepeth upon the earth, wherein there is life, i have given every green herb for meat; and it was so. genesis i. , contents page introduction the kitchen the dining room suggestive comments soups vegetables vegetable combinations nut dishes rice, macaroni, etc. croquettes timbales and patties sauces eggs cheese salads savouries sandwiches pastry, patty cases, etc. a few hot breads plum pudding and mince pie menus index let none falter who thinks he is right. abraham lincoln. introduction the arranging of this help for those who are seeking to obey the call to a higher humanitarianism, which is put forth by non-flesh-eating men and women, has been a labour of love: the labour, the result of an earnest endeavour to so write the receipts that "the way-faring woman may not err therein," the love, of a kind whose integrity may not be questioned, since it has inspired to the never easy task of going against the stream of habit and custom, and to individual effort in behalf of the myriads of gentle and amenable creatures, which an animality that defiles the use of the word has accustomed man to killing and eating. the name vegetarian has come to mean one who abstains from animal flesh as food; and, as some designation is necessary, it is perhaps a sufficiently suitable one. this term did not, however, originally classify those who used a bloodless diet, but is derived from the latin homo vegitus, which words described to the romans a strong, vigorous man. the definition of the word vegitus, as given in thomas holyoke's latin dictionary, is "whole, sound, quick, fresh, lively, lusty, gallant, trim, brave," and of vegito, "to refresh, to re-create." professor mayor of england adds to these definitions: "the word vegetarian belongs to an illustrious family; vegetable, which has been called its mother, is really its niece." the word has unfortunately become intermingled with various dietetic theories, but the vegetarian who is one because his conscience for one reason or another condemns the eating of flesh, occupies a very different place in the world of ethics from one who is simply refraining from meat eating in an effort to cure bodily ills. indeed, the dyspeptic frequenting the usual vegetarian restaurant has little opportunity to know much about vegetables as food, the menu being, as a rule, so crowded with various mixtures which are supposedly "meat substitutes" that vegetables pure and simple find small place. this book contains no meat substitutes, as such, but receipts for the palatable preparation of what is called by many "live foods,"--that is, food which has no blood to shed and does not, therefore, become dead before it can be eaten. there will also be found lacking from the index such dishes as "vegetarian hamburg steak," "pigeon pie, vegetarian style," etc., which should repel rather than attract, by bringing to mind what bernard shaw has graphically spoken of as "scorched carcasses." it has been proven by myself and my household that flesh eating may be safely stopped in one day with no injury to health or strength, and that a table supplied from the receipts in this book can make those whom it furnishes with food well and strong as far as food can make them so. there are many reasons why thoughtful, cleanly, humane people should not feed upon animals, but there is a surprising deafness to this fact shown by the majority of those active in humane charities. one marvels to see hundreds of consecrated workers in session, putting forth every effort for the enacting of laws for the amelioration of the sufferings of cattle travelling to slaughter by car and ship, who are still content to patronise the butcher shop to buy food supplied by the dead bodies of these tortured victims of a false appetite. mere thoughtlessness can make the kindest act cruelly inconsistent, for i once saw a woman presiding at a meeting held to discountenance the wearing of aigrettes with a sheaf of them decorating her bonnet. this looks much like receiving stolen goods while denouncing theft. it is well to write, and legislate, and pray for better and kinder treatment of these frightened, thirst-maddened, tortured creatures on their journey to our tables, but the surest, quickest way to help (and this can be done even while continuing to work for the alleviation of their sufferings) is to stop feeding upon them. in a recent issue of a paper devoted to humane matters there is an indignant protest against the sufferings endured by crated chickens in a certain market, and another article deplores the cruelty shown to turtles in the same place, but when we know the writers of these protests to be still willing to use these creatures on their tables, it is not always easy to fully credit their tender-heartedness. in another such paper there appear from year to year sentimental pictures and poems extolling the kindliness and virtues of "the cattle upon a thousand hills," while those same pages print instructions on the most humane way of slaying them, giving as a reason for the sudden and painless death described that suffering "poisons the meat." the favourite phrase, "our four-footed friends," seems rather an anachronism in the face of our acknowledged relations to them as eater and eaten, for the phrase indicates a mutual pact of friendship, which, however well sustained by them, is dishonoured by man; for even cannibals, we are told, sink no lower than to eat their foes. the demand for butcher's meat may not seem materially lessened because i do not eat it, but it is lessened notwithstanding, and i rejoice to know that in the past seven years my abstinence from flesh must have resulted in a little less slaughter, and i am glad to have reduced by even one drop the depth of that ocean of blood. i have heard the biblical statement that man was to have dominion over all the earth quoted as a justification for the eating of the lower animals. we will some day be so civilised that we will recognise the great truth that dominion implies care, and guardianship, and protection rather than the right to destroy. the first objection voiced against vegetarianism is not usually against its principle, but its practice; we are told that the refusal to eat meat causes inconvenience, and that it is best to "eat what is set before you, asking no questions for conscience's sake." i could respect the position of one who literally believed and consistently acted on this mandate, but where in christendom can he be found? few of us could or would eat the flesh of a pet lamb, or partake knowingly of horse flesh, or could or would feel called upon to dine on these lines with the peoples who eat dog, or with so-called cannibals. the host might have secured, in a broad spirit of hospitality, just the particular carcass which most pleased his own palate, but courtesy seldom forces us to eat any flesh other than the sorts to which our own habits have accustomed us. there is a well-known story of an american statesman who was reared by vegetarian parents in the country, and taken while still a small boy to dine at a neighbour's. during the progress of the meal a large platter was borne into the room, on which lay something the like of which he had not seen on any table. he stared in wonder, and finally located the resemblance and shouted, "why, mother, if that isn't a dead hen!" habit had not overcome his horror of that particular dead thing as food, as it would have done had he seen dead hens served as food all his life. as to the inconvenience caused my friends when i am at their tables, i consider it of such small consequence compared to the fact that even one child should be standing almost knee-deep in blood in some slaughter-house, working to supply my wants, that it is not worth a second thought. no one need go hungry from any well-planned dinner, even though no extra preparation has been made for the non-meat-eating guest; but if my hostess knows in advance that i do not eat meat, and wishes to have prepared an especial dish, i give her the benefit of the doubt, and believe that she is as pleased to do it as i would be in her place. we like to take a little extra trouble to entertain our friends, and the thought expended to give others pleasure is perhaps the real joy of hospitality. another class of objector likes to remind us that we take life when we eat vegetables, or drink, or breathe. a friend, who has since ceased to consider the unnecessary and cruel slaughtering of thousands of creatures daily a fit subject for joking, once sent me in raillery a sonnet which rehearsed the sad death suffered by a cabbage to satisfy a vegetarian's selfish cravings. i find no qualms in my own conscience on this subject, but should i ever come to feel as these over-sensitive claim i should, i hope i will not then eat even the "innocent cabbage." again, if the germs in the water we drink and the air we breathe do die by reason of our drinking and breathing i endure no self-condemnation. man cannot be required to do the impossible by any principle of good, and to do each day what good he is able to do, to avoid the evil he can avoid, and in every difficulty choose what he thinks to be the lesser of two evils, is perhaps as much as even divine love expects of him to-day. it is well to face the unpleasant fact that there are occasions when in our present state of development it seems necessary to kill in self-defence, as it were, moths, rats, etc.; but even in this we can "do our best," and it has been well said, "angels can do no more." we can by care in our households greatly reduce this necessity, and we can always see that no creatures, although destroying our property, pilfering or stealing, are in their death made to suffer. in this connection i would urge every one who reads these lines to never permit a piece of sticky fly-paper to be brought into the house, for of all cruel ways of destruction, this slow method, by which the unfortunate fly almost dismembers itself in its frantic efforts to escape, is one of the most fiendishly contrived. an advocate of vegetarianism has truly said, "a vegetable diet is as little connected with weakness and cowardice as meat eating is with physical force and courage." that vegetarians are not physical weaklings is no mere matter of opinion, but is proven by the giant japanese wrestlers; the ancient greek wrestlers; those indian regiments of the british army showing most endurance; by the peasantry of the world, which is seldom able to afford meat, and above all, by those famous vegetarians who march around the globe doing the work carnivorous man is too weak to do,--the horse, the ox, the camel, and the elephant. one of our best-known cooking teachers and food experts printed this statement not long ago: "while meat seems necessary to the rapid development of the american, i must contend that a well-selected vegetable diet will give greater health, bodily vigour, and mental strength," which would seem contradictory, for even an american would not seem to require other food than that which will give him greatest health, bodily vigour, and mental strength. nor have we cause to feel ashamed of the mentality of the guests at ceres' table, which is graced by a goodly company; the list of names encircling the cover of "the vegetarian magazine" reads, "adam, hesiod, gautama, isaiah, daniel, plato, zoroaster, aristotle, seneca, ovid, plutarch, pope, swedenborg, leonardo da vinci, voltaire, franklin, westley, linnæus, shelley, tolstoi, and king oscar ii." others are bernard shaw, and maurice maeterlinck (who is said to have become a non-meat eater to gain greater endurance for his favourite pastime of mountain climbing), richard wagner, and general booth. but after all, the one great argument for a fleshless diet is the humanitarian one, and it does not seem possible that persons exist to-day who do not know of the horrors of cruelty which take place hourly, in order that meat may be eaten by men and women who could not look without sickening at the process which has made possible the roast upon their tables, but who are nevertheless the employers of every fainting child in the stock-yards, and every brutalised man in the shambles, whose wages they pay with every pound of meat they buy. the real butcher of an animal is the one for whom it receives its death blow, not the one who actually deals that blow. a man who recently visited some stock-yards writes: "we were sorry to see the thor man make mislicks at a pretty heifer. his first stroke did not fell her, and she staggered and looked at him so wonderingly and pathetically. he could not strike her while her head was in that position, and after giving her two or three more ineffectual blows, she looked at him so reproachfully, as if pleading, 'why do you treat me so cruelly? what have i ever done to you?' finally he got her down and out of her misery. i shall never take a bit of steak on my fork without seeing that pretty heifer lifting her stunned head to that awkward pounder." perhaps nothing more revolting than this same writer's remarks anent pig-killing has been written, but since the words are accurately true, they should be fit to read, for if the words which tell the truth about meat as food are unfit for our ears, the meat itself is not fit for our mouths. he describes the pig-sticking, the skinning, and the process which makes the pig into pork, and then adds: "he goes into the cooling room, and the whole effort from that time is to keep him from crumbling back into dust, attacked by worms. salt and brine and smoke and cold prevent the corpse from utter dissolution. the refrigerator is a sort of purgatory where the brute stays until he finally finds a cemetery in the human alimentary canal." yet this man expects to again have meat "on his fork"! the "cosmopolitan" calls attention to the remarkable procession daily passing through a certain slaughter-house, as follows: "imagine a procession of , cattle marching two by two, in a line fifteen miles long; let , sheep follow them, bleating along twelve miles of road; after them drive sixteen miles of hogs, , strong; then let , fowls bring up the rear, clucking and quacking and gobbling, over a space of six miles; and in this whole caravan, stretching for nearly fifty miles and requiring two days to pass a given point, you will see the animals devoted to death in the packing houses of ---- & co. in a single day. surely a buddhist would think that the head of that establishment had much to answer for. never before in the world's history was a massacre of the innocents organised on such a stupendous scale or with such scientific system." people are surprisingly callous to the sufferings of those animals destined to become food. recently some well-dressed, well-mannered men were on a train returning east from a western visit, and the train coming to a standstill for some reason, their conversation was plainly overheard by their fellow-passengers. they were discussing a visit to the stock-yards, and one of them, quite convulsed with laughter, cried out that he really thought the most comical sight he had seen while away, in fact one of the funniest things he had seen in his whole life, was the antics of a pig "which had escaped out of the scalding pen!" the pig-sticker had evidently been as awkward that time as the man who missed the pretty heifer. it is daily less possible to buy turkeys and chickens minus their heads. the delicate death without the use of the old-time axe (which we degraded men and women have thought a pretty symbol to place on thanksgiving day table cards) is brought about by hanging the fowls up by the feet, in what fright can be imagined, an incision is then made in the roof of the mouth, and after bleeding to death, which, as in the case of calves or veal, insures solid white flesh, they are served as food to dainty women who can scarcely bear to kill a fly, and alas! to some members of the societies for the prevention of cruelty to animals! one crate of chickens can encase more suffering than i want endured for me. there is first the terror in capture, then the suffering of being thrust, legs often tied, in the small over-crowded crate, then the journey in the shrieking train, and the thirst-tortured hours in the sun before the final twist of the neck or the blow of the axe, given in many cases just before natural death would render the fowl unfit for sale. and such food, poisoned by fear and suffering, is considered the most delicate, and thought fit to feed to invalids! that all chickens do not endure the same suffering before death is no excuse for eating them, for some will have to submit to it while chicken is an article of food. the modern invention of fattening fowl by the machine-stuffing method, to make what are called in england "surrey fowls," and in america are given various fancy names, is so revolting that it almost makes one faint to read a true account of it. we are selfishly prone to comfort ourselves when these things are brought to our notice with the thought that the lower creatures do not suffer as we would. the fact is that no two live beings suffer the same in any event, physical or mental, but the lower animal or bird or fish suffers in its fear and death all it is capable of suffering, and we have no right to make any creature do this for our pleasure. mr. e. bell has written, "dreadful are the revelations made by humane men, who, setting aside personal comfort and peace of mind, have endeavoured to sound the depths of animal agony and bloodshed. the process of flaying alive, and even of dismembering animals before the breath has left their bodies, is far from uncommon in private slaughter-houses." when we witness the cruelty to horses on our streets, though they are property which the most unwise would naturally seek to care for, we can only imagine what must chance to the unfortunate creatures, already condemned to death and only regarded as food, at the hands of the hardened men whose miserable lot it is to be employed by christendom to do its most evil work. in a pamphlet called "an epitome of vegetarianism" c. p. newcombe writes: "our opponents are quick to point out the supposed resemblance between the canine teeth of man and those of the carnivora, forgetting that they are even more prominent in the ape, the horse, and the camel. we accept the challenge and appeal for an authoritative statement of the facts to the great masters of science, among whom there is complete agreement, viz., that expressed by baron cuvier, the professor of natural history in the college of france, who wrote in 'the animal kingdom,' vol. i, page : 'fruits, roots, and the other succulent parts of vegetables appear to be the natural food of man; his hands afford him a facility for gathering them, and his short and comparatively weak jaws, his short canine teeth, not passing beyond the common line of others, and his tuberculous cheek teeth would not permit him either to feed upon herbage or devour flesh unless these aliments were previously prepared by the culinary process.' similar opinions are expressed by sir charles bell, f. r. s., prof. william lawrence, f. r. s., sir richard owen, k. c. b., f. r. s., and dr. charles darwin, with many others." while interesting in stating a case, this interests me as an argument but little, for if we were carnivorously made, with our minds, our hearts, our capacity for love and charity, and that great hope we have of finally manifesting the perfection of the sons of god, we still should control our tendencies by a higher law, and no more be carnivorous than we are apes, or marauders, or any other mental or physical manifestation from which spiritual evolution has lifted us high. but this humanitarianism does not consider alone the animals slaughtered, but the men, women, and children who do this revolting work. one packing-house in the west advertises over , employees; multiply this by thousands and one can estimate the numbers of human beings who are thus degraded and brutalised. in my own household i have made it a point of honour to demand no labour which i would not be willing to do myself; i might fail in strength, but morally i would be willing to undertake any work required by me, and from the day i realised what i required from others if i ate meat, i became an abstainer from it, for no surer ethical truth can be stated than that we have no moral right to demand from the hands of another, work we would not be willing to undertake ourselves. mr. henry salt has written, "of all recognised occupations, the work which is looked upon with the greatest loathing (next to the hangman's) is that of the butcher--the trade of doing to death countless numbers of inoffensive and highly organised creatures, amid scenes of indescribable filth and ferocity--is delegated to a pariah class of slaughter-men, who are thus themselves made the victims of a grievous social wrong." so large a percentage of the murderers of to-day have been butchers, they or their fathers before them, that these statistics alone constitute a sufficient argument for vegetarianism. man's inhumanity to himself in this matter of flesh eating is rapidly being uncovered by meat inspectors, food experts, and hundreds of physicians the world over. the statistics comparing meat-eating and non-meat-eating races with regard to tuberculosis, cancer, appendicitis, etc., are of the greatest interest to those who care not only for the health but for the mere cleanness of their bodies. dr. b. w. richardson, in a book called "the field of disease," says: "in jewish communities there are a number of men set apart to act as inspectors of animal food. they attend at the slaughter-houses, and after an animal is slain and dressed they submit it to inspection; then, unless they put upon it their sign, that it is free from disease, it is not permitted to enter a jewish family. it enters into the families outside the jewish community, so that we who are not jews actually accept into our bodies food which the jews have rejected as diseased." the statistics taken from two small abattoirs alone, for one year, as given by a secretary of one jewish ecclesiastical board are as follows: total oxen killed , diseased , total calves killed , diseased total sheep killed , diseased , according to this very nearly one-third of all the meat sold to christian families is tainted by parasitical disease. if an animal dies of cancer, tuberculosis, etc., our laws protect us from the carcass, but, if slaughtered, the diseased portion is cut away and the remainder is sold as fit for food. such blood is squeezed from beef and poured by the gallon by loving hands into the willing lips of consumptives and anæmics! the true vegetarian will not be seen adorned (?) by any of the reapings from a dead body, whether they be feathers or furs, for these have no beauty in the sight of those who see them in thought, dripping with the blood from which they can never be truly cleansed. those who would "strain at gnats" while swallowing camels, criticise the vegetarian for his kid gloves and his leather shoes; but perfect conditions do not yet prevail for the absolutely consistent carrying out of his principles; his effort is to help to bring these to pass, and he does not refrain from beginning for the reason that he cannot yet do all. an adequate substitute for leather has been made which experiments have proven of value, but, as yet, there is no demand which justifies its manufacture. many express the fear that, were wholesale slaughter abolished, the earth would be overrun by the lower animals; but were artificial and unnatural breeding discontinued we can safely trust that the animal creation would find its proper place in the world, as everything does, under the guidance of the controlling mind which is creator. stop and think for a moment what the world would be like to-day if it were vegetarian. if the world were vegetarian, the endless caravans of doomed creatures would not be ambling to the shambles; not a man would be brutalised by the daily slaughter of hundreds of gentle creatures; not a woman would be engaged in sorting edible parts from the dissected carcasses, making all red around her; not a child would be standing deep in offal, seeking useful bits of dead bodies; "where sympathy is, cruelty is impossible," therefore, not a dog would be maltreated, not a cat selfishly deserted to starve, not a horse cruelly beaten, and not a vivisectionist could be found on the face of the earth! those who had learned to be just to the lower animals would not fail in their duties to man, and in this millennium, prophesied in isaiah xi: , slaughter-houses, transport cars, and cattle-ships would be empty, and the fields and meadows would be filled with labourers under the clear sky, tilling the ground to provide the food of man. m. r. l. s. providence house, chestnut hill, mass. i do not see how it is possible that so many good people remain meat-eaters. count leo tolstoi. the kitchen there is no room in the house which requires such careful furnishing as the kitchen, and much time may be saved there if the right thing is in the right place, for just as truly as "the means to do ill deeds make ill deeds done," do the means to do things well tend toward their being done. to house-builders i would urge that it pays to have a white enamelled sink, and to insist that no sand-soap or scouring soap be used on it, as this removes the finish and makes it less easy to keep it spotless. see that a package of one of the cleaning powders is placed near the sink, convenient for use the first time the maid looks about for materials, and over the sink on small hooks have hung two or three different shaped sink brushes. an enamelled soap-dish should be fastened above the sink, and on the left of it a grooved, slightly slanting draining board for washed dishes; hanging under this on a large hook should be the enamelled dishpan and back of it a wire drainer, both hanging free from the wall. any kitchen can have a chair-rail put around it, and this four-inch wide board should be arranged with small hooks placed at a distance of ten or twelve inches apart, and on these should hang the enamelled spoons, strainers, egg-beater, small jugs, and the saucepans, the bottoms of these being always in evidence and not out of sight in cupboards. the europeans have always had their cooking utensils displayed as a part of the kitchen furnishing, and when this is done there is less temptation to neglect their absolute cleanliness. one of the comforts of my kitchen is a holder for saucepan covers; i was about to invent such a holder when i found that the wire ones made to display half a dozen handsome plates were perfectly suitable. one of these hangs beside the stove and the covers are conveniently at hand when required. a cupboard built in the kitchen, sixteen inches deep and six feet across, will hold all the casseroles, baking-pans, tins for spices, etc., which the usual family requires. mine was built with this conviction, and if it becomes overcrowded, i know it has things in it which do not belong there, and a few moments given to overseeing its rearrangement always leave it with all the space required. the table shown in the illustration is becoming well-known in american kitchens; the deep drawers for flour, etc., are a convenience not easy to estimate, but the fact that two sizes of pastry boards slide snugly into their places under the top is its best feature. a ball of string in a holder hung up with small scissors attached, a neat calendar, a washable tablet for orders, a burnt-match holder, a match-box holder fastened near the stove, a small mirror on a door or in an inconspicuous corner, and a wall clock are things which i advise the young housekeeper to see securely placed in her kitchen before the pictures are hung in the drawing-room. a plate-rack is not only always quaint and decorative, but is most useful and labour-saving. a pestle and mortar should be among the utensils of every kitchen, as well as a vegetable mill, and a small hard-wood board, used exclusively for the cutting of fruit, vegetables, etc., which are to be sliced, saves many a cut finger, as the plate usually used is not the proper shape or texture for such a slippery process. a piece of thick glass measuring about × inches, and bound about the edges with heavy gummed paper or linen, is useful to lay upon the open pages of the cook-book, and serves the double purpose of holding it open at the required page and of protecting it from floured or buttered fingers. a plentiful supply of the small earthenware dishes, called casseroles, marmites, ramekins, and gratin dishes, is especially useful in the vegetarian's kitchen. those building homes should see that the place on which the stove is to stand is covered with suitable tiling, and this should extend for two feet or more around the stove. the floor itself is best covered with linoleum, and if a colour scheme is carried out in this room, as it may well be in these days of many-coloured enamelled ware, it can be accented by the linoleum chosen and the kitchen thus made as beautiful for its purpose as any room in the house. i have not partaken of a fellow creature for fifteen years. bernard shaw. the dining room if a breakfast room is not used, a small winged table set in a sunny corner, or bay-window recess of the dining room, and used as a breakfast table, is an improvement upon breakfast at the large dining table, and can be arranged in almost any dining room. if pictures are hung in this room nothing less appropriate than those usually chosen as fit subjects for its walls can be imagined. engravings showing the gentle deer hunted to his death, with the dog's fangs already buried in his flesh, stuffed heads of the same animal, and paintings of dead fish, ducks or grouse, hanging by their feet, should not give pleasure to or improve the appetites of humane people. if pictures are used let us have those which depict life, joy, kindness, and beauty rather than cruelty, bloodshed, and death. among the noblest in the land, though he may count himself the least, that man i honor and revere who without favor, without fear, in the great city dares to stand the friend of every friendless beast. henry wadsworth longfellow. suggestive comments seasoning the subject of seasoning is indeed holy ground in culinary matters, and after much thought and experiment i have decided that the phrase so deplored by young housekeepers, "season to taste," is after all not the worst one to use. no such inaccurate directions were to appear in this cook-book when planned, but i have finally decided with the army of wiser cooks who have preceded me that accurate measurements in seasoning are dangerous to success. not only do tastes vary, but much depends on the time the seasoning is added, on the rapidity with which the food is cooking, etc. with this in mind, and very long prejudice against the old phrase above mentioned, i have compromised and frequently been tempted to state quantities of salt and pepper, usually regretting when i have. the truth is, unless one can "season to taste" one cannot cook palatable dishes, and my final word on the subject is that it is well to always use a little more salt and pepper than seems advisable, and then just before serving add a little more! measuring weights as a means of measuring quantities have been avoided in these recipes, as i can see no advantage to the system which uses them, and i have been able to show even english cooks that the scales are not the most necessary part of the kitchen furnishing, and they have become devoted to our simple method of using the kitchen cup as the standard. it holds / pint, and cups, therefore, hold pint; cups hold quart; and i find no fault with the old couplet,-- "a pint's a pound the world around." it usually is, and one cannot go far wrong in acting as if it always were. thickening in thickening sauces and soups, ordinary flour can always be used and cornstarch also, and as a rule i have said "flour" only in these recipes, but have only refrained from always advising potato-flour because it would have confused many who cannot obtain it in america. in germany it is always used, and when it can be had is far nicer for thickening all vegetable sauces and soups than any other sort of flour. an herb garden no one thing pays better for the little trouble expended than a small herb garden. buy two or three tarragon plants, cover them in the winter, and in the autumn pick the leaves to make vinegar and to dry. plant chervil, parsley, thyme, chives, and a plant of rosemary. a window-box will keep parsley and chives on hand, and a clump of chives from the market will grow for weeks if set in a bowl and watered occasionally. gelatine instead of the usual gelatine use must be made of arrowroot or a gelatine advertised to be purely vegetable. one tablespoon is usually allowed to pint of liquid, but experiments must be made and there will usually be directions found with the package. fat for frying the vegetarian can well afford to do away with that doubtful economy, cooking butter. for ordinary frying use good butter; for deep fat use a good brand of cooking-oil, or cocoanut butter. canned goods it seems to be a habit with many people to decry the use of canned vegetables, although i believe there are few households which subsist without them. my experience is that the best grades of canned vegetables are often far sweeter and better, fresher in fact, than vegetables that can be bought in city markets. the housekeeper should make it a point to know which brands she prefers and to trade where she can get them; and where no retailer carries them she can usually obtain cases containing two dozen each from the preservers themselves. a little trouble taken in the autumn to stock the store-room, instead of ordering "a can of peas" now and then at random, saves time and trouble in the end. among the canned vegetables which are put up and sealed the day they are picked by the best firms are beets, peas, corn, spinach, hard-shelled beans, tomatoes, stringless beans, wax beans, mushrooms, pimentos, okra, okra-tomato, asparagus, etc.; and the saving of time and labour in the preparation of beans, spinach, and beets especially, is worth consideration. people make the mistake of merely warming up canned goods and then serving them, whereas when the can is opened the vegetables are only ready to be seasoned and finished as they would be had they been boiled at home. good canned vegetables are not easy to improve upon, and i serve them constantly to people who will not easily credit my statement that they are not so-called "fresh" vegetables. i will not kill or hurt any living creature needlessly, nor destroy any beautiful thing, but will strive to save and comfort all gentle life and guard and perfect all natural beauty upon the earth. john ruskin. soups most clear soups can be greatly improved in colour by using a small quantity of vegetable soup browning, or caramel. do not overdo it, however, as the flavour is not pleasant when too pronounced. all cream soups should be cooked in a double boiler. vegetable stock few meat stocks have of themselves more flavour than vegetable stock, that is, the water in which vegetables have cooked. the water in which rice, onions, leeks, celery, beans, cabbage, etc., have boiled is valuable in vegetarian cookery, and the wise cook will use it in many ways to enhance the flavours of soups and sauces. a simple consommÉ or stock a simple way of preparing a rich, clear consommé is to wash well / cup of german lentils, drain them and toss them for ten minutes in a saucepan in which tablespoon of butter has been melted. then pour on them cups of cold water, set them over a hot fire, and let them boil rapidly about half an hour only. drain, and strain through a fine cloth, and return to a clean saucepan with bay leaf, slice of onion, cloves, and / teaspoon of celery seed; simmer slowly for fifteen minutes, season with salt and pepper, and add a little sherry if liked. if the lentils are cooked longer, it will make a cloudy soup, which will be stronger but not clear. clear bouillon or consommÉ there are various vegetable extracts in the market which, when diluted, make delicious stock, or clear soup. if these are not available, a clear vegetable broth may be made as follows: wash cups of any dried beans or lentils, and put them to soak in a covered earthenware dish with cups of water for twelve hours or so. then empty with that same water into a kettle, and let come slowly to the boiling point, skim frequently, and do not let it actually boil. when clear, and there seems no further need of skimming, add cup each of cut onions, carrots, turnips, tablespoon of parsley, tablespoon of salt, clove of garlic, and teaspoon of thyme, etc., tablespoon of celery seed, and bay leaf. let boil up once, and then place on the back of the stove to barely simmer for two hours; then strain through a fine sieve, and a good broth is made. the beans, etc., can be utilised in a deep pie, or with brown or white sauce in crust cups, in a curry, or many other ways. to make this into a strong, clear soup put tablespoons of butter in a saucepan, and when melted add / cup each of chopped onions, carrots, turnips, and celery, cloves, and a bit of parsley; fry until somewhat browned, then cover with cups of the broth, and let simmer very quietly for two hours. skim often, drain, let cool, remove any grease from the top, and to clarify add to it, when cold, the slightly beaten yolk of egg and the whites of , then set over a hot fire and stir vigorously, watching for the first sign of boiling. at this, remove to a place where it cannot even simmer, but will be warm for half an hour, and strain through a fine, clean cloth. a wineglass of sherry may be added if to be served in cups. cream of artichoke scrape and slice enough jerusalem artichokes to make cups, and cover them with cold water. let them stand for fifteen or twenty minutes, and put them in a saucepan with quarts of cold water or milk, or quart of each, and let them cook for an hour or until thoroughly soft. now rub them through a sieve with cups of the stock in which they cooked, and return to the fire. when boiling add tablespoon of butter and of flour, rubbed together, and teaspoon of salt and saltspoon of pepper, and cook about ten minutes before adding cups of hot milk, or cup of milk and cup of cream. stir well and let boil up once before serving. a teaspoon of chopped parsley or chives improves the appearance and taste of almost any cream soup. cream of artichoke with nasturtiums make the plain cream of artichoke soup as in preceding recipe, and add before straining handful of nasturtium leaves and blossoms; or, instead, add tablespoon of these, finely minced, to the soup before serving. asparagus soup use can of asparagus, cut off the tips, and lay them aside. cut up the stalks, cover with cups of cold milk (or use half water and half milk), and let cook slowly in a double boiler for half an hour; then strain, pressing the asparagus well to extract the flavour. return to the saucepan, add teaspoon of sugar, tablespoon of butter, into which teaspoon of flour has been made smooth, season generously with salt and pepper, add the asparagus tips, cup of milk, and, just before serving, tablespoon of whipped cream. a tablespoon of minced onion fried for ten minutes in butter is sometimes added to the stalks while cooking. barley and tomato soup cook can of tomatoes and chopped spanish onion together for fifteen minutes, then rub through a wire sieve; add tablespoons of pearl barley, tablespoon of butter, some pepper and salt, and cook for one hour, until the barley is soft. re-season before serving. black bean soup soak cups of beans for twelve hours or more, and then drain them and put into cups of cold water; add whole cloves, whole allspice, and whole peppers, salt well and boil gently for two hours, rub through sieve, and reheat. mix tablespoon of thickening flour, and tablespoon of butter and water, and stir into the soup at boiling point; season afresh and pour into a tureen in which are placed, neatly sliced, hard-boiled egg and half a dozen seeded slices of lemon. this soup is improved by adding wineglass of sherry, or one may substitute for it a few drops of tomato chutney or worcestershire sauce. belgian soup take cups of diced turnips and put them in a saucepan with tablespoons of butter, and stir for ten minutes over a slow fire; then stir in cups of water, teaspoons of brown sugar, and plenty of pepper and salt, and let simmer for another ten minutes; add cups of milk thickened with tablespoon of flour, let boil up, stirring constantly, and serve with croutons. plain bean soup wash cups of any sort of dried beans and soak twelve hours or more in cold water. before using, strain them and cover with cups of cold water. put over the fire and let cook gently for four hours, then rub them through a sieve into their own stock, season with tablespoon of salt and / teaspoon of pepper and tablespoon of butter, and let them cook ten minutes longer. serve with half-inch squares of toast in the tureen. brown bean soup take cup of brown beans and / cup of german lentils, wash well and put in a saucepan with plenty of cold water, or chopped onions, stalk of celery, bay leaf, and simmer together for three hours, then strain. if a thin soup is wanted, do not press any of the pulp through the strainer, but if it is liked somewhat thick, do so. return the strained soup to the saucepan and thicken with teaspoon of thickening flour. this is now delicious soup stock, and can be served plain, or varied by adding peas, diced carrots, spaghetti, a few drops of sauce, a little sherry, tomato catsup, or curry powder. season well with salt and pepper before serving. red bean soup soak for hours or more cups of red beans, then put them in a large saucepan containing cups of cold water, cup of milk, and onions halved, each having cloves stuck in it. let cook for two hours, then press through a sieve, reheat, adding just before serving wineglass of claret and fresh seasoning of salt and pepper. hard-boiled egg chopped fine is an improvement to this soup. lima bean cream soup soak cups of dried lima beans for several hours and then put them in a saucepan with cup of cold water and cup of milk and let them cook for two hours, adding salt when they have partly cooked. put tablespoon of butter in a frying pan, and when melted add onion chopped fine. let cook slowly until browned, then scrape the contents of the frying pan into the saucepan containing the beans, and add tablespoon of tomato catsup or chutney and press all through a sieve, and re-season before serving. if liked a little thick, use tablespoon of flour, made smooth in / cup of milk or cream, to thicken. a tablespoon of whipped cream in the tureen is always an improvement to a cream soup. dutch cabbage soup make exactly like cockie-leekie soup, using the water in which a cabbage has boiled for stock and adding / cup of finely chopped cabbage instead of using any of the barley to return to the strained soup. those who like caraway seed will enjoy the addition of teaspoon of these to the soup. if used, add them with the chopped cabbage after the other seasoning has been removed. calcutta bisque put cup of tomato pulp in a saucepan and with it bay leaf. when hot add to it saltspoon of soda, and as it foams stir slowly into it or cups of milk, teaspoon of curry powder, teaspoon of butter, and saltspoon of salt. let boil up once and serve with croutons. the water in which rice has boiled or any vegetable stock may be substituted for milk and the soda then omitted. canton stew put cups of finely shredded cabbage in enough water to boil and let cook slowly until tender, which should be in about three quarters of an hour. when the cabbage has been cooking half an hour, add a cup of milk, and when it is nearly done put in cups of milk; let boil up once, then season with salt, black pepper, and pour in a hot tureen, in which should be laid teaspoon of butter. those who like oyster crackers served in or with milk stews can use them with this soup which greatly resembles an oyster stew in flavour. carrot broth scrape and cut or large carrots (or more of the small french sort) in eighths lengthwise and boil them until tender. put tablespoons of butter in a saucepan, and when melted add scant half cup of oatmeal to it, putting in tablespoon at a time and stirring carefully with a wooden spoon until all the butter is taken up; then put in ladle of stock in which the carrots have been cooked, and continue stirring; then another ladle of stock, and so on until a cup and a half of stock has been added during ten minutes' slow cooking. now put in another cup of stock and let cook ten minutes; then, as the soup will be getting too thick, add another cup of stock and so on, thinning the soup with additional stock until the oatmeal is thoroughly cooked. if quaker oats is used, the soup will only have to cook about forty minutes, and it is best to strain it before serving; fine scotch meal will take longer, but does not need to be strained and thickens somewhat better. when the soup is half cooked add teaspoon of salt, saltspoon of pepper, and a dash of nutmeg. (serve the carrots with a plain sauce or warm them up next day in some of the ways mentioned under carrots.) cream of carrot and onion take cups of grated carrot and chopped onion and fry for ten minutes with tablespoon of butter and then cover with cups of cold water and let boil. add salt and pepper and in twenty minutes cup of milk in which tablespoon of flour has been dissolved. cream of carrots put cups of grated carrot with pint ( cups) of cold water in a double boiler, and when heated add tablespoons of butter and teaspoon of sugar. let cook for an hour, then add / cup of stale bread crumbs and cups of water, and let cook half an hour longer. rub the contents of the double boiler through a fine sieve, add / cups of hot milk, tablespoon of salt and a saltspoon of pepper, and return to the boiler. beat egg-yolks in / cup of milk, and when the soup boils again stir them into it. stir hard for one minute and serve. cream of cheese put quart (or cups) of milk in a double boiler, and put with it / of a cup of grated cheese, teaspoon of grated onion, teaspoon of some piquant sauce, / teaspoon of salt, a dash of cayenne pepper, and tablespoon of flour and of butter rubbed together. stir until smooth, then beat the yolks of eggs with tablespoons of milk, put in the tureen, and pour the boiling soup over them, stirring during the process. add a little salt and serve with croutons. cream of cauliflower take a good-sized cauliflower, and let it soak in cold water, which is slightly salted, for half an hour; then drain it and put it, head upwards, in a saucepan which is not over large, and let it cook for half an hour uncovered. put in a double boiler quart of milk ( cups), onion and bay leaf, and let them cook together while the cauliflower is boiling. drain the cauliflower when done, and reserve / cup of the little sprays which form the head, mash the remainder in a wooden bowl, and add to it cups of the stock in which it boiled and put in with the boiling milk; stir well, and let cook five minutes, then put through a sieve and return to the fire with a thickening of tablespoon of flour rubbed together with tablespoon of butter, season lightly with salt and pepper and a dash of nutmeg, add the / cup of cauliflower as a garnish, and let cook ten minutes more before serving. a tablespoon of whipped cream is an addition if added at the last. chestnut soup peel and blanch quart of italian chestnuts and chop them fine, then boil for half an hour in quarts of water. strain the chestnuts and crush them to fine pulp in a mortar, and gradually stir on this quart of the stock in which the chestnuts cooked, and then rub all through a sieve. return to the fire in a saucepan with cup of bread crumbs, tablespoon of salt, and saltspoon of pepper. cook for half an hour, then strain again, and add cups of milk and a grating of nutmeg, and tablespoon of browned butter, and reheat to boiling point. cream of celery wash and scrape and cut into half-inch pieces what will make cup of celery; put it into quart of boiling salted water and cook for nearly an hour or until very soft, then mash it in the water in which it was boiled. put teaspoon of chopped onion, bay leaves, some mace, and cloves into cups of milk, let simmer for ten minutes, and add it to the celery pulp. now press through a sieve and return to the double boiler in which the milk was cooked. melt tablespoon of butter and blend it with tablespoon of flour until smooth, and stir it into the boiling soup; then season with salt and pepper. boil five minutes and strain into a hot tureen in which a pat of butter and tablespoon of whipped cream have been put. the addition of tablespoon of chopped chives is an improvement to the appearance and taste, or parsley may be used if preferred. cream of chestnut shell and blanch and cut in quarters cups ( pound) of italian chestnuts and cover them with cups of boiling water. add slice of onion (or a drop of onion juice extract), / cup of chopped celery (or teaspoon celery seed), bay leaf, sprig of parsley, and saltspoon of paprika. cover and boil until the chestnuts are tender,--about half an hour. then grind in a mortar, or press through a colander or vegetable mill, and add quart ( cups) of milk, and tablespoon of butter and of flour rubbed together, and cook for three minutes; then add teaspoon of salt, and press all through a fine sieve and reheat before serving. cream of corn put quart of milk and can of corn in a double boiler and let boil; mix teaspoon of butter and of cornstarch or potato-flour together, and add to the corn; season with salt and pepper, and stir for one minute; then press through a sieve and add tablespoon of minced green peppers. cockie-leekie put tablespoons of butter in a saucepan, and when melted stir in, a spoonful at a time, cup of pearl barley, taking ten minutes to add it all; then cover with cups of carrot or onion broth (or use water), and add bay leaves, onion with cloves stuck in it, a bouquet of herbs and parsley, stalk of celery, and let simmer for one hour and a half, then strain, reserving some of the barley. prepare leeks by washing and cutting into -inch lengths (using some of the green), and slicing lengthwise, and add them to the soup; put in the barley, and let cook twenty-five minutes and season with salt and pepper. creole soup put can of tomatoes, quart of water or vegetable stock, sliced onion, and small sliced carrot, and chopped green pepper together in a saucepan, and let cook for half an hour, then rub through a fine strainer. return the strained mixture to the double boiler and put in scant tablespoons of boiled rice, teaspoon of salt, / teaspoon paprika, tablespoon of sugar. cream tablespoons of butter with tablespoon of flour, and stir into the soup; let boil up once and serve. cream of curry put quart (or cups) of milk in a double boiler with onion with cloves stuck in it, and when hot thicken it with tablespoon of thickening flour rubbed smooth with tablespoon of butter; add tablespoons of boiled rice, and hard-boiled egg chopped fine, and teaspoons (more if liked) of curry powder or paste. remove the onion and serve with croutons. one tablespoon of chopped chives or pimentos is an addition to the soup. florentine soup melt tablespoons of butter in a saucepan, and put into it / of a cup of finely chopped onions and stir over a moderate heat about five minutes and then add full cups of very thinly sliced turnips; stir these with the onions for another five minutes and then add tablespoons of flour and gradually add pints of boiled milk mixing all well together; watch it till it boils and then let simmer gently, stirring frequently during twenty minutes or half an hour, until the onions are quite soft. then add more cups of milk, and when this boils add cup of tomato puree (either canned tomato soup or canned tomatoes), or / cups of sliced fresh tomatoes, using a pinch of soda to prevent curdling. now press the contents of the saucepan through a fine sieve, add a heaping teaspoon of butter, reheat, and serve with croutons and tablespoon of whipped cream. heilbronn soup take quarts of water in which vegetables have been boiled (preferably onions or leeks) and let simmer. in another enamelled pan put tablespoon of butter; when melted stir in slowly with a wooden spoon / cup of barley, adding a little at a time, until butter is well "taken up." let it cook for five minutes, stirring constantly, then add (a ladle at a time) or ladles of the hot stock, putting in this amount during ten minutes of stirring. add / the remaining stock, and salt, pepper, and some nutmeg, and let simmer twenty minutes; then the remaining stock and simmer another one-half hour. peel / pound mushrooms and cut in or pieces each; fry them in butter for five minutes, and add to soup ten minutes before serving and season afresh. julienne soup strain any clear vegetable soup, and to each cups of broth add / cup of dried "julienne;" season with salt and pepper and tablespoon of browned butter. red lentil soup soak cups of egyptian lentils in water for eight or ten hours, then drain and shake dry. put tablespoons of butter in a saucepan and when melted add / of the lentils and stir well with a flat-ended wooden spoon, letting them cook very slowly; then add another third, and after stirring a few moments, add the remainder. pour on cups of cooled water in which leeks or onions have boiled, and let simmer for an hour or until the lentils are tender; press through a sieve and return to the fire to reheat. smooth teaspoon of flour with teaspoon of butter and add to the soup, season with salt and pepper and a dash of nutmeg. instead of the flour and butter well-beaten egg may be vigorously stirred into the soup after removing it from the fire. if egyptian lentils cannot be obtained, canned or dried red kidney beans may be substituted. cream of lentil wash cups of egyptian lentils, then let them soak in quarts of water for twelve hours or more and put them, in this same water, where they will simmer gently over a slow fire. put tablespoon of butter in a frying pan, and when melted add to it large onions, sliced, carrots and turnip diced, and fry until a delicate brown; add these to the lentils and let cook slowly for about two hours. press through a sieve, return to the fire, add cups of milk and just before serving, tablespoon of whipped cream, and season with salt and pepper. hungarian soup put cup of german lentils in a saucepan with cups of cold water or vegetable stock, and let boil for an hour. if the water is absorbed before the lentils are tender, add a little more. at the end of the hour pour over them cups of hot water or stock. put tablespoon of butter in a frying pan, and when melted add small onion chopped fine and tablespoon of flour and clove of garlic. when browned add this to the soup and at the same time put in / cup of diced potatoes. let simmer gently for half an hour, then press through a sieve, return to the fire, season well with salt and pepper, and add tablespoon of lemon juice or reduced vinegar before serving. purÉe mongole put can of tomatoes in a saucepan and with it cups of strong vegetable broth, stalk of celery, slice of onion, bay leaf, allspice, cloves, salt and pepper, and let cook slowly for half an hour. pour the liquid through a sieve, pressing with it as much of the tomato as will go, reserving the celery. return to the saucepan, add tablespoon of reduced vinegar, tablespoon of boiled peas, tablespoon of canned string beans, split in half, and the cooked stalk of celery shredded into thin strips two inches long; let simmer for five minutes, season with salt and pepper, add tablespoon of butter, remove from the fire, and beat vigorously into the soup well-beaten egg. mushroom bisque cut up with a silvered knife about cup of fresh mushrooms, wash and drain, toss about in tablespoons of melted butter for ten minutes, then stir in tablespoon of flour made smooth in a little milk, and add quart of milk and let simmer half an hour. season with salt and paprika, and press through a sieve, reserving half the mushrooms. add these to the soup, and serve with croutons. mushroom soup take / of a pound of fresh mushrooms, / of a cup of small white beans, the rind of half a lemon, spanish onion in which cloves have been stuck, a small piece of mace, some parsley and thyme, and, after preparing for cooking, let boil for an hour or more in quarts of water; then press all but a few of the mushrooms through a wire strainer, return to the saucepan, add tablespoons of butter, pepper, and salt, / teaspoon of soup browning, and, after cutting them in several pieces, add the reserved mushrooms and serve. mushroom stew select mushrooms that are white and firm and small, wash them carefully one at a time with the hands, and put heaping cup of them into cups of milk and let heat, without boiling, for minutes. then add tablespoon of butter, plenty of salt and pepper, and serve in a hot tureen with crisp crackers. noodle or alphabet soup strain any one of the vegetable soups for stock, add / cup of noodles or "alphabets" fifteen minutes before serving. cream of onion soup chop enough onions to make cups, and put them in a large saucepan with tablespoons of butter and stir them for five minutes; then add small onion with cloves stuck in it, a sprig of parsley, and a bay leaf, cover with or cups of water, add salt and pepper, and let cook gently for three quarters of an hour. press all through a sieve, and return the liquid to the saucepan; add tablespoon of flour blended with tablespoon of butter, also cups of milk (or half cream), and let boil up once before serving. one tablespoon of chopped chives may be added, also tablespoon of whipped cream. okra soup cut into small pieces cups ( can) of okra, use can of green peas, of green corn, cup of shell beans, onions, slice of carrot, slice of turnip, tomatoes, and some celery, or use celery salt. put tablespoons of butter in a frying pan, and when melted add the chopped onion, carrot, and turnip, and cook ten minutes; then put with the okra, celery and beans into cups of water. cook for one hour, then add salt and pepper and the tomatoes, corn, peas, and celery, and simmer for half an hour. do not strain to serve, but if too thick, thin with stock or water. onion soup au fromage slice ordinary onions or large spanish ones, and put in frying pan with heaping tablespoons of butter, and let fry very slowly until the onions are a rich dark brown,--about fifteen minutes; then scrape the contents of the pan into a large marmite, add large tablespoon of butter, some pepper and salt, and nearly fill the casserole with tepid water, or with water in which onions have boiled; cover and let cook slowly half an hour, and then stir in teaspoons of soup browning. take thick slices of dry rye bread, spread them thickly with grated cheese, and lay these in the soup pot; remove the cover and let cook five minutes more, and serve in the marmite. new green pea soup shell half a peck of peas and wash the pods. put the pods in a large kettle and almost cover with boiling water; let them simmer for half an hour, then strain these out, and put the peas in this water to boil until tender. the length of time this takes depends on the freshness of the peas. save out cup of the peas and press the remainder, water and all, through a sieve, and add to them pint of milk, then return to the fire. rub together tablespoon of flour and one of butter and stir into the boiling soup; then add the reserved cup of peas, season with salt and pepper, and serve. if the flavour of mint is liked, put or mint leaves, or teaspoon of chopped mint, into the tureen. if mint is not used add a little chopped parsley. cream of green pea soup put can of peas, chopped onion, and cup of water in a saucepan, and cook twenty minutes. at the same time put quart of milk on the fire in a double boiler. when the milk is hot stir in tablespoon of butter, and as it boils, tablespoon of flour which has been dissolved in a quarter of a cup of milk. rub the peas through a fine sieve, stir into the milk, season with salt and pepper, add teaspoon of chopped parsley, and serve. instead of the parsley, chopped mint can be used if the flavour is liked, or or mint leaves laid in the tureen before the soup is poured in give a delicate flavour. split green pea soup soak cups of peas for twelve hours or more, and then drain and toss them for ten minutes in a saucepan with tablespoon of butter and tablespoon of chopped onion; then add cups of hot water and let cook two hours, and press through a sieve with the water in which they cooked. add cup of milk and teaspoon of chopped mint (fresh or dried), and tablespoon whipped cream. season well with salt and pepper. princess soup slice onions and cook in a scant half cup of butter for ten minutes. add quart of hot milk and cook slowly another ten minutes. strain into double boiler, thicken with teaspoon of flour dissolved in a little milk, and just before serving add teaspoons of finely chopped canned pimentos, and salt and pepper. add tablespoon of cream in serving. potato soup wash to potatoes and put them in boiling water and boil them from twenty minutes to half an hour, the time depending on their size. use large onion quartered, with cloves stuck in it, and pieces of celery (or / teaspoon of celery salt or celery seed), some mace, bay leaf, and peppercorns, and put in a double boiler with quart of milk, from which reserve small half cup. mix tablespoon of flour with the reserved milk, and stir slowly into the milk when it boils, and let cook ten minutes longer. when the potatoes are done pour off the water, peel them and mash until light, then add to the boiling milk, stir well, season with salt and pepper, and rub all through a sieve. return to double boiler, add tablespoon of butter, teaspoon of minced parsley, boil up once, and serve. german potato soup the german potato soup is made by rubbing or well-boiled potatoes through a sieve together with enough of the water in which they were cooked to make sufficient soup, and adding tablespoon of chopped chives (or shallot or onion), teaspoon of chopped parsley, / cup of sour cream containing a little lemon juice, or, instead of sour cream, tablespoon of reduced vinegar can be used, with / cup of fresh cream. let simmer for fifteen minutes and serve very hot with croutons. potato soup flora put tablespoon of butter in a saucepan, and when melted add large onion chopped fine, stir until browned, then add cups of thinly sliced potatoes and cups of cold water; when the potatoes are cooked to a mush press them through a sieve, add a small piece of butter, pepper, and salt, and teaspoon finely chopped parsley. cream of rice soup put / cup of rice into / pints of boiling water, and add onions into which cloves are pressed, a piece of celery (or / teaspoon celery seed), one bay leaf, sprig of parsley, peppercorns, and a bit of mace. let simmer gently for one hour, then turn the soup into a large bowl, pouring it through a fine sieve, and pressing as much through the sieve as possible. return the contents of the bowl to the saucepan and add pint of milk, teaspoon of salt, tablespoon of butter, and scant tablespoon of flour dissolved in a little milk. add tablespoon of chopped spanish pimentos, teaspoon finely chopped chives, let simmer five minutes, add tablespoon of whipped cream, and serve. rice and tomato soup boil cup of rice in quarts of water. heat the contents of can of tomatoes with bay leaf, slices of onion, and, after fifteen minutes' cooking, press through a sieve and put in double boiler, and to this add pint of water in which rice has been boiled. when hot put in teaspoon of butter, some pepper, salt, and a dash of celery salt, and tablespoons of the cooked rice, and serve. the boiled rice can be utilised for the same meal, or used later. rice-okra soup put tablespoons of butter in a large saucepan, and when melted add sliced onion and let simmer for five minutes; then stir in tablespoon of flour, and when smooth and browned add cups of water; season well and let cook slowly for three quarters of an hour. in another saucepan put / cup of rice and cups of sliced okra, and strain the hot stock over the rice and okra, season well with salt and pepper, cover closely, and let simmer gently for an hour. if fresh okra is not available the canned okra is a very good substitute; but if it is used, do not add it to the rice and stock until twenty minutes before removing the soup from the fire. oyster plant (salsify) soup use enough salsify to make cups when sliced. soak in cold water for an hour, then scrape and put in fresh water, containing some lemon juice, for fifteen minutes. the salsify must not be left out of the water, or it will turn dark. cut in thin slices, and put into a saucepan containing cups of water and / cup of milk, and let cook slowly for about an hour, adding teaspoon of salt when it has cooked half the time. reserve / of a cup of the salsify, and press the remainder, with the stock, through a sieve; return to the saucepan, add / cups of milk and cup of cream, and tablespoon of butter rubbed together with tablespoon of flour (or less if a thick soup is not liked), a little salt, a dash of paprika and pepper, and serve very hot with small crackers. spinach-tomato soup put tablespoon of butter into the frying pan, and when melted add onion chopped fine, and let cook slowly for ten minutes. put cup of cold prepared spinach into the butter and onion and cup of tomato sauce or tomatoes, and let heat through. put cups of milk in a double boiler with tablespoon of flour and of butter rubbed together. add a pinch of soda to the tomato-spinach mixture, press it through a sieve, and stir the purée into the milk when it boils. season with salt and pepper and add tablespoon of cream. cream of spinach put the contents of can of spinach in a chopping-bowl and chop it to a fine pulp; then put it in a double boiler with tablespoons of onion juice (grated onion), and some salt and pepper, and or cups of milk. let all cook together for twenty minutes, then pour through a sieve, pressing the spinach to extract the juice. return the soup to the double boiler, add tablespoon of butter, re-season with salt and pepper and a pinch of nutmeg or mace, and some celery salt. a tablespoon of whipped cream added at the last is an improvement, or tablespoon of finely chopped white and riced yolk of hard-boiled egg can be added. the spinach itself can be prepared next day in any of the ways described for serving spinach. french sorrel soup wash quart of sorrel and put it to cook in cold water, remove from the fire in ten minutes and drain and chop fine. put tablespoons of butter in a saucepan and fry in it when melted small onion chopped fine; then add the sorrel to this and stir for three or four minutes and add cups of cold milk and let simmer for five minutes. dissolve in cup of milk, teaspoon of sugar and tablespoon of potato flour (or other thickening), and add to the boiling soup; then strain, reheat, and serve with the addition of tablespoon of whipped cream. german sorrel soup the germans enrich the above soup by pouring it upon a / cup of milk in which the yolks of eggs have been beaten. do not reverse the process, as it will curdle the soup. st. germain soup take cans of peas, reserving / cup of them, and put them in a double boiler with onion cut in pieces with a clove stuck in each, tablespoon of salt, saltspoon of pepper, teaspoon of sugar, bay leaf, and a sprig of parsley; cover and let cook for half an hour, then mash the contents of the double boiler with a potato-masher, and add to them cups of water, and when this boils add to the soup tablespoons of butter and of flour rubbed together; stir well and cook fifteen minutes, then press through a sieve. return to the double boiler, add cups of milk, the / cup of peas drained dry, and reheat, seasoning afresh before serving with croutons. spaghetti soup melt tablespoon of butter in a large saucepan, and add to it thinly sliced onion, slices of carrot, slices of turnip, / cup of chopped celery (or teaspoon of celery seed may be used instead), and let cook very slowly. stir frequently, and at the end of ten minutes add cloves, or peppercorns, a small piece of cinnamon, and large bay leaf, and cups (or quarts) of cold water. cover the saucepan and let the soup cook slowly three quarters of an hour, then strain carefully and return to the saucepan. season with teaspoon of salt, and add / cup of spaghetti broken into inch-long pieces. cover the saucepan and let the soup simmer for an hour, as this will draw more flavour from the spaghetti than rapid boiling, and is the better way for a soup, since the object is to extract the flavour of the ingredients. grated or parmesan cheese served with this soup is an improvement. scotch broth put quarts of water in kettle, and when at boiling point add / cup of pearl barley, which has been tossed in hot butter in a frying pan for five minutes, and let cook slowly. cut up carrots, turnips, and large onions, and fry in tablespoons of butter. chop a sprig of parsley very fine, and put with the other vegetables into the barley and water. let cook slowly for two hours, season with pepper and salt, and serve. a / teaspoon of soup-browning improves the appearance of the broth. spanish tomato soup put tablespoon of butter in a saucepan, and when melted stir into it onions thinly sliced, and let simmer for ten minutes; then add to them the juice from can of tomatoes and of the tomatoes, and let cook slowly for twenty minutes; strain, pressing through a sieve, return to the fire, add tablespoon of butter, some pepper and salt, and stir in well-beaten eggs. do not let the soup boil after adding the eggs. tomato-tapioca soup put quarts of water into a double boiler, and when it boils add / cup of tapioca. slice large tomatoes (or use cups of strained canned tomatoes), cut onions fine, and fry together until a light brown in tablespoon of butter. scrape the contents of the pan into the kettle and let simmer slowly for an hour and a half, then season well and serve. tomato cream soup take cups of canned tomatoes, juice and all, mash the large pieces to a pulp, and place in a saucepan with / cups of hot water and a piece of butter the size of an egg, a pinch of pepper, / teaspoon of salt, and bay leaf. let come to a boil, and then add / teaspoon of carbonate of soda, stir for one minute, and add cups of milk. let boil up and pour in tureen in which is a / cup of cracker crumbs very finely rolled. use this way for ordinary use, or strain to serve in cups. tomato and corn bisque put quart of milk and can of corn in a double boiler and let simmer fifteen minutes; then add teaspoon of butter, season well with salt and pepper, and press through a sieve, and put back into the double boiler. add / cup of boiled tomatoes which have been pressed through a sieve, stir together, reheat, and serve. tomato-macaroni soup put can of tomatoes, sprig of parsley, onion with cloves stuck in it, tablespoon of salt, peppercorns, and cups of cold water in a saucepan, and let cook slowly for three quarters of an hour; then strain and return to the saucepan, and when boiling again, add / cup of macaroni which has been broken into small pieces, and cover and cook for half an hour. season afresh before serving. spaghetti or noodles may be used instead of macaroni. tomato soup let quart can of tomatoes, cups of water (or rice stock), a sprig of parsley, bay leaf, and onion simmer together for fifteen minutes, then press through a sieve and return to the fire to boil. rub tablespoon of butter and tablespoon of flour together, and stir into the boiling soup until smooth. add salt, pepper, and a pinch of soda, and serve immediately with croutons. if water in which rice has boiled is used omit the flour and the soda. tomato-okra soup into / quarts ( cups) of boiling water put / cup of rice; cover and let boil fifteen minutes, then add the contents of can of "tomato-okra" and cook ten minutes more. reserve okra pods, tomatoes, and tablespoon of rice, and press all the rest through a sieve. return to the fire, season with salt and pepper, and add the rice and tomatoes and the okra cut in thin slices. mulligatawny soup make as above, but strain, reserving a little rice and a little tomato to add later; stir tablespoon of curry paste (or powder) into the soup, reheat, and serve. vegetable soup. no. cut in tiny squares potato, onion, / turnip, carrot, and root of celery. melt tablespoon of butter in a frying pan, add all the vegetables except the potato, and fry until a delicate brown. then scrape the contents of the frying pan into a kettle containing quarts of cold water, teaspoon of salt, tablespoons of rice, bay leaf, and a bunch of soup herbs. let cook slowly for one hour and a half, and then add the potatoes and boil twenty minutes more. add pepper, a little fresh salt, and teaspoon soup-browning, and, if a thin soup is preferred, strain out most of the vegetables and rice. these may be served with brown sauce and put in individual crust cups made hot in oven after being filled. vegetable soup. no. when seasonable another vegetable soup may be made, proceeding as above, but adding cauliflower and young onions instead of carrots, etc., and thinning with / cups of hot milk and adding at the last / cup of boiled young peas. add butter, pepper, and salt, and a spoonful of cream, before serving. vegetable soup. no. put generous tablespoon of butter in a large saucepan, and fry in the butter when melted / cup of chopped onion, and when a golden brown stir in carefully tablespoon of flour, and when smoothed pour on slowly cups of hot water or vegetable stock. now put in / cup each of chopped carrot, turnip, parsnip, and cup of celery, and dredge well with pepper and salt, and cover with boiling water, and let simmer for one hour. then put in cups of parboiled potatoes, and when the vegetables are soft press through a sieve with the stock in which they have cooked. vegetable soup. no. a much more simple but very palatable vegetable soup is made by taking cup of diced carrots and cup of parsnips and can of peas (or fewer peas can be used), covering them with cold water, and after one hour's boiling adding cups of milk, to which should be added when it boils teaspoon of potato-flour, or other thickening, and, before serving, pepper, salt, and a small piece of butter. vegetable soup. no. slice and cut in fancy shapes turnip, carrot, sweet potato, the corn from ear of corn, or use tablespoons of canned corn, and strain / can of peas, or / cup of fresh peas may be used. put quarts of water in a saucepan, and when boiling add tablespoon of rice and the carrot; let boil for half an hour, then put in the other vegetables and cook for half an hour longer, and add tablespoon of chopped parsley before serving; also season highly with salt and pepper. cream of vegetable soup melt tablespoons of butter in a saucepan, and add tablespoons each of chopped celery, turnip, and carrot, and tablespoon of minced onion, bay leaves, and blades of mace. cook together very slowly for twenty minutes, stirring frequently to prevent browning; then shake in tablespoons of flour, and when blended put the contents of the frying pan into a little less than pints of milk made hot in a double boiler. cook twenty minutes longer, and then season well with salt and pepper, and pour into a saucepan containing egg-yolks, beaten with / cup of cream or milk. the soup can then be strained and served without any, or with only a few, of the vegetables, or it is delicious served without straining. it can be made at any time that is convenient and reheated for serving. purÉe of vegetable marrow (summer squash) slice onions and cover with quarts of cold water, and when it boils add a large vegetable marrow, cut in thin slices. let simmer slowly for two hours, then rub all through a sieve; mix tablespoon of ground rice, cup of milk, and tablespoon of butter in a saucepan, and when hot add to the soup. finish with tablespoons of boiled flageolets, or peas, and season well with salt and pepper. hast thou named all the birds without a gun? loved the woodrose and left it on its stalk? at rich men's tables eaten bread and pulse? oh, be my friend, and teach me to be thine! ralph waldo emerson. vegetables jerusalem artichokes in butter wash quart of artichokes, scrape them well, and lay them in salted water to keep them from discolouring, then put them in salted, boiling water which has been whitened with a little milk, and boil for twenty or twenty-five minutes. drain and arrange in a buttered baking dish; pour over them tablespoons of melted butter, and sprinkle the tops with browned bread crumbs finely rolled, and set them in the oven for five minutes. this dish makes a dainty entremets when served in individual gratin dishes, in which case or artichokes should be arranged in each dish. the little dish should be served on a small plate with a paper doiley. jerusalem artichokes au gratin prepare the artichokes as in above recipe, arrange them in a large baking dish, or in small individual dishes, cover them with white sauce, sprinkle the top with grated cheese and crumbs, and put them in the oven a few minutes to brown. jerusalem artichokes with tomato sauce prepare the artichokes as in the first recipe, but instead of using melted butter use a little tomato sauce, and sprinkle the artichokes with browned crumbs, and let heat a few moments in the oven before serving. this also is a dainty dish to serve after the soup in individual gratin dishes. jerusalem artichokes with french sauce prepare as directed, and in the water in which the artichokes are boiling put large onion and a piece of celery finely chopped. after removing the artichokes take enough of the stock for a sauce, season it nicely, thicken with the yolk of an egg, and strain and pour over the hot artichokes and serve. jerusalem artichoke fritters boil the artichokes not more than fifteen minutes, cut them into strips / of an inch thick, dry them, dip them in flour, and then in batter, and fry a golden brown in good butter. fried artichokes boil as directed, but do not quite finish cooking; let them cool, slice them and fry in melted butter, adding teaspoon of chopped parsley just before removing from the pan. french fried jerusalem artichokes scrape and wash quart of jerusalem artichokes, cut in slices lengthwise, and fry in a frying basket in hot vegetable fat or oil until a golden brown. serve with a sprinkling of lemon juice, or with dutch butter and browned crumbs. jerusalem artichokes tartare select small artichokes, or cut them round with a patent cutter, roll them in yolk of egg and then in fine crumbs, place in a frying basket, and fry in hot vegetable fat until a golden brown. serve very hot, garnished with parsley, and with a tureen of sauce tartare. serve alone after soup. fried artichokes with tomato sauce fry artichokes as in foregoing recipe and serve with hot tomato sauce. jerusalem artichokes lyonnaise boil the artichokes as directed, but do net let them quite finish cooking, then slice them. put tablespoon of butter in a frying pan, and when melted add large onion sliced or chopped, and when onions are transparent, but not brown, add the artichokes and fry slowly. sprinkle with chopped parsley or chives. jerusalem artichoke purÉe boil quart of artichokes as already directed, drain, mash and press through a fine sieve, and stir in tablespoons of melted butter; then stir over a low fire until the moisture is exhausted. remove from the fire, and when cold add eggs which have been well beaten, beating them briskly, and adding them slowly to the purée; also beat in tablespoon of whipped cream. when thoroughly mixed and light from much beating put into a large mould, or into individual moulds, and steam or poach with water half-way up the mould, and turn out and serve with some good sauce, tomato or hollandaise preferred, or the sauce described as being made with the water in which the artichokes were boiled can be used; to it should be added teaspoon of finely chopped parsley. jerusalem artichokes newburg make a sauce with cups of milk, tablespoon of butter mixed with of flour, yolks of eggs, and pepper and salt, and when thickened add tablespoons of sherry, and cups of sliced boiled artichokes, and / cup of blanched chopped almonds. serve on toast or in cases. french or globe artichokes the globe artichoke is a most delicious addition to a vegetarian menu, and it is not because it is not known to be edible, but because many people do not know how either to eat it or to serve it, that it is not oftener seen in america. i have had it served to me in almost every european country and often in restaurants in america, and have never encountered but one cook who knew how it should be sent to the table after cooking, and one waiter who knew how to serve it when it got there. it is usually served half cold with the leaves falling all about it because the "thistle," and usually the best of the artichoke besides, has been carelessly removed in the kitchen; instead of which it should be served whole, as in this way only can it be kept hot enough to be palatable. the artichoke should be set stem end downward on a hot, flat dish and wound about at the base with a small table napkin, and the person who serves it, holding it in the napkin, should reverse it and taking a small, sharp, silvered knife should cut through the artichoke on the bottom, using a sawing motion, and with the help of a serving fork ease apart the "thistle" and the closely knitted small leaves in the centre. unless the artichokes are very large ones, a half of one is not too much to serve each person. the "thistle" should be removed by the server, and this should be done by carefully separating it from the "fond" or base, which is the fleshy part from which the leaves grow out. the leaves should be taken one by one, by the dry tip, in the fingers, and the fleshy end thus pulled from the base should be dipped in the sauce served, and the soft portion removed by drawing it between the front teeth; when the leaves are finished the base should be cut up with a fork and eaten with the sauce. to steam globe artichokes prepare for cooking as in the above recipe, place in a covered steamer, and let steam forty minutes or until the leaves, when pulled, part easily from the base. to boil globe artichokes globe artichokes should not look dry and wrinkled when bought, but green and fresh. put them in cold salted water and a little vinegar for fifteen minutes to cleanse and free from insects, then put them in salted boiling water and boil until the leaves part easily from the base when pulled; this should be in about half an hour, but the time varies with the age and size of the artichoke; it should then be drained and the stem cut off so that it will stand erect on the serving dish. globe artichokes stuffed with mushrooms cut the stalk from fresh artichokes and trim the leaves to an even length, and boil them for twenty minutes, or until the choke or thistle can be removed neatly. put tablespoon of butter in a frying pan, and when melted add finely minced shallots (or use chives or onion tops), and teaspoon of chopped parsley, and cup of chopped fresh or canned mushrooms, salt and pepper, and fry all together for five minutes. fill the artichoke with this, tie the leaves together and set in a pan containing cup of stock (or water), tablespoons of butter or olive oil, and bake them half an hour, basting them thoroughly five or six times. remove the strings, set upright and serve very hot with dutch butter, or any sauce preferred. globe artichokes vinaigrette serve cold boiled artichokes, which have been cut in half and the "thistles" removed, with sauce vinaigrette, which is french dressing to which a little chopped onion or onion juice and chopped parsley have been added. fonds d'artichaut the bottom or solid part of the globe artichoke can be bought preserved in bottles; heat them in their own liquid, drain, and serve hot with hollandaise sauce, or cold with sauce vinaigrette or mayonnaise. asparagus asparagus should be carefully looked over and washed, and then tied into a bunch with a piece of tape, with all the heads level, then with a very sharp knife an inch or two of the stalks should be so evenly cut off that the bunch will stand upright. stand the asparagus in a deep saucepan so that the tips are well out of the water, add teaspoon of salt, put a cover on the saucepan, and let cook about half an hour or twenty-five minutes. in this way the tips are sufficiently steamed by the time the stalks are cooked, and will not be cooked to pieces as when immersed in water. asparagus with white sauce having boiled the asparagus as directed, lift it out by plunging a sharp fork into it two or three inches from the bottom, lay it on a hot plate on the top of the stove, cut the tape and arrange or pieces each on long strips of toast, and pour over each tablespoons of nicely seasoned white sauce; arrange neatly on a long platter with the asparagus heads all turned one way. asparagus with dutch butter proceed exactly as in above recipe, but instead of the white sauce pour a little melted butter over all, and serve with a small tureen of dutch butter. hot asparagus tips take a can of asparagus tips, drain and put in a saucepan with tablespoons of melted butter into which some paprika has been shaken. when hot garnish with diamonds of toast to serve, and sprinkle with salt. white asparagus open canned asparagus at the bottom, and after draining, ease it from the can, so as to prevent the tips from being injured. lay the stalks evenly in a shallow enamelled pan, cover with hot water or the juice from the can, and let heat through over a slow fire. remove after ten minutes' cooking to a heated flat dish, using a strainer to lift the stalks from the water. serve with dutch butter, into which a few browned crumbs have been stirred, or chopped chives can be used instead of crumbs. the asparagus can also be served with tomato sauce. asparagus vinaigrette place the can of asparagus to be used on the ice for half an hour, then open and drain and rinse carefully in cold water. place on crisp lettuce leaves, using or stalks on each, and serve with sauce vinaigrette. fried tips with onion butter put tablespoon of butter in a saucepan, and when melted add tablespoon of grated onion and the drained contents of can of asparagus tips. let all cook together slowly for five minutes, and season with salt and pepper. asparagus tips with white sauce heat can of asparagus tips with tablespoon of melted butter, and to serve, cover with / of a cup of highly seasoned white sauce in which the white of hard-boiled egg has been mixed, after being chopped fine. sprinkle over the top the yolk of the egg pressed through a sieve, and serve with squares of toast. asparagus in bread cases boil cups of asparagus tips in salted water for fifteen minutes, and then drain them; while they are cooking put cup of milk in a double boiler, and when boiling pour some of it on to lightly beaten eggs, stirring vigorously meanwhile, and then put the eggs into the double boiler with the milk, and stir until it begins to thicken. add teaspoon of butter, / teaspoon of salt, and / saltspoon of pepper, and remove from the fire. cut the asparagus tops into half-inch pieces and add them to the sauce. take stale rolls, cut off the tops, remove the inside, and let them dry in the oven; when crisp and hot fill each with the asparagus in sauce, replace the top and serve. escalloped asparagus use either fresh green asparagus, or canned asparagus. cut it into two-inch lengths, and if fresh is used cook in boiling water for ten minutes. put tablespoons of butter in a frying pan and brown in it / cup of bread crumbs and / cup of finely chopped roasted peanuts. roll each bit of asparagus in beaten egg and the crumbs and nut mixture, and arrange in a buttered gratin dish with alternate layers of thick white sauce, seasoning each layer with a little pepper and salt. cover the top with crumbs and a sprinkling of grated cheese, and brown in the oven. griddled apples peel and core large sour apples. cut them in thick slices and lay on a well-buttered griddle, and let fry until a light brown; turn, and brown the other side. apple fritters pare and core as many tart apples as required, sprinkle with salt, dip in batter, and fry until golden brown in hot fat. drain on brown paper before serving. boiled bananas put bananas unpeeled into boiling water, let boil for ten minutes, then peel and cut in two and serve with melted butter. bananas with tomatoes peel bananas and cut them in slices either lengthwise or across, and slice or large tomatoes. put tablespoons of butter in a frying pan, and when melted lay in the bananas and tomatoes and sprinkle well with salt, pepper, and tablespoon of sugar. let cook slowly, and when browned on the bottom turn and add another sprinkling of sugar, brown again, and serve very hot. banana fritters pare the bananas required, cut each in half crosswise, and then split each half. sprinkle with salt and dip in batter and fry until a golden brown in hot fat. drain on brown paper and serve very hot. boston baked beans cover with cold water or cups of dry california pea beans, or any small white beans, and let them soak over night. the next morning drain and put on the stove in a large kettle well filled with water, and let cook slowly, with / of a teaspoon of soda added, for half an hour. put tablespoons of butter in the bean-pot, or a deep baking dish, drain the beans, and put them in the butter. pour over them slowly tablespoons of dark molasses, tablespoon of salt, and add tablespoon of butter; then fill the bean-pot to the top with hot water and bake in a very slow oven for or hours. as the water cooks away replace it. this will require doing about three times during the baking. serve in the dish in which they were cooked, and garnish with whole black pickled walnuts. green string beans if fresh beans are used pick them over, remove the ends and "strings," and boil for half an hour or more; then drain them, and add tablespoon of butter and tablespoons of milk, season with salt and pepper, and serve after ten minutes' slow cooking. if canned beans are used omit the first long boiling. golden wax beans if fresh beans are used wash, remove the ends and "strings," and boil for three quarters of an hour, or until tender, in salted water; then drain and add to them tablespoon of butter, and tablespoons of milk, let cook slowly for ten minutes, and season well with salt and pepper. in using canned beans omit the first boiling. french beans (flageolets) those in glass are the best; drain and put in a double boiler with tablespoon of butter, pepper and salt, and tablespoon of cream. serve very hot. dried beans deutschland pick over / cups of dried beans of any sort, cover with water, and soak ten hours or more. drain and put in boiling water (or the stock onions or leeks have boiled in), and let cook slowly for two hours, or until tender but unbroken, then drain. put tablespoons of butter in a frying pan, and when melted add onion chopped fine, and let it cook slowly for ten minutes; then add the beans and season with salt and pepper and put over them tablespoons of lemon juice or tablespoon of "reduced vinegar," and let cook very slowly for ten or fifteen minutes that all may be well blended before serving. white beans florentine soak cups of white kidney beans for ten hours, then boil them two hours. slip the skins off and put them into a saucepan with cup of broth and a bunch of sweet herbs, bay leaf, and tablespoons of marsala or sherry. cover and let them cook slowly for thirty minutes. remove the herbs and stir in tablespoon of butter and tablespoon of flour rubbed well together, stir until smooth, and then pour on cup of cream or milk into which egg has been beaten; continue to stir, add tablespoon of lemon juice, tablespoon of chopped parsley, and serve with grated cheese. beans and corn escalloped use can of green string beans, or lima beans, and can of sweet corn. butter a baking dish, and arrange a layer of beans; dot with butter, and season with pepper and salt, then put on this a layer of corn about half an inch deep, season, and so proceed until the dish is filled. then pour / cup of milk over all, sprinkle with bread crumbs, and bake for fifteen minutes, or until the crumbs are browned. italian beans use cups of white haricot beans, soak for several hours, boil two hours in salted water, then drain. put tablespoon of butter in a saucepan, and when melted add large onion chopped fine and bay leaves. let cook slowly for eight minutes, then put into the pan the boiled beans, and season with salt and pepper; let heat through, stirring gently, and add cup of tomato sauce two minutes before removing from the fire. canned brown or red beans may be used, giving the same dish practically with far less trouble. spanish beans soak for eight or ten hours any sort of large dried beans, then drain them and put them into boiling water two hours or more, or until cooked. one way of testing them is to remove a few and blow on them; if the skins crack they are done. drain, and put them in a bean-pot or casserole and sprinkle with tablespoons of chopped onion and cups of strained tomatoes, and dredge well with salt. cover the dish and bake slowly for an hour. a quarter of an hour before taking out, pour over them tablespoon of melted butter and remove the cover. lima beans let lima beans stand in cold water for an hour or so after they are shelled, and in cooking them allow cups of water to every cups of beans. put them in boiling salted water, and let them cook for an hour, or more if not fresh picked. drain them and add / cup of the water they cooked in, / cup of milk, tablespoon of butter, and season highly with salt and pepper. dried beans must soak ten or twelve hours and cook two hours. canned lima beans only need reheating, draining, and a little milk and butter and seasoning added to them. lima beans hollandaise boil quart of beans until tender, salting them well when half cooked. beat a large tablespoon of butter to a cream, beat in the yolk of egg, tablespoon of finely chopped parsley, saltspoon of black pepper, and teaspoons of lemon juice; when this sauce is well mixed stir it into the beans, taking care not to break them. creamed lima beans cover cups of boiled lima beans with scant cup of cream, and let simmer in a double boiler for ten minutes; then add teaspoon of butter, and season with salt, pepper, and a dash of nutmeg. lima bean sauquetash boil cups of freshly picked lima beans in quart of water for half an hour, then drain them and add cup of milk, tablespoon of butter, and enough green corn cut from the cob to make cups. season well, and let simmer for fifteen minutes, and salt again before serving. if canned corn and canned beans are used they need be cooked for only ten minutes. beets great care should be taken in washing beets that the small rootlets are not broken or the skin of the beet bruised, as anything which causes the juice to escape injures both the taste and the colour. in the city, beets are seldom obtainable which require less than two or three hours' cooking; but really young, small beets should not require more than one hour's boiling. when boiled they should be drained, then plunged into cold water, after which the skin can be rubbed off with the hand. some, however, prefer that beets should be baked or steamed; the time required to cook will then be somewhat longer. canned beets are a great convenience. creamed beets boil or medium-sized beets until tender, then remove them from the saucepan and place them in cold water; rub the skins off carefully with the hands, and cut them in half-inch cubes. make a sauce of tablespoons of butter creamed with tablespoons of flour and / cup of the water in which the beets were boiled, tablespoons of cream, tablespoons of vinegar, teaspoons of sugar, / teaspoon of salt, and saltspoon of pepper. pour the sauce over the hot beets and serve in a heated deep dish. virginia beets carefully peel boiled beets, and with a sharp knife cut into very thin, even slices, laying them as sliced into a heated vegetable dish; when a layer has been made over the bottom, dot it well with butter, season lightly with salt, and sprinkle with tablespoon of granulated sugar; then arrange another layer of beets with butter, salt, and sugar, and proceed in this way until the dish is filled. the work should be done near the fire in order that the beets may not cool, as the dish should be served very hot. if, however, the beets have cooled in preparation, set them in a hot oven for a few minutes, and turn them with a spoon in the dish before serving in order that they may be juicy. picquant beets peel hot cooked beets, cut into slices, and toss about for three or four minutes in a saucepan which contains tablespoons of butter to which has been added teaspoon of plain vinegar, or a few drops of tarragon, cloves, and teaspoon of sugar. german beets make a sauce of tablespoon of butter, when melted add tablespoon of flour, teaspoons of onion juice, / teaspoon of salt, tablespoon of sugar, tablespoon of lemon juice, and enough hot water to make the sauce the right consistency; then add freshly sliced cooked beets, and let cook together three or four minutes before serving. pickled beets place slices of cold beets in a deep porcelain or glass receptacle, place some peppercorns among them, and a few allspice, cover with mild vinegar, and let stand ten or twelve hours before using. brussels sprouts brussels sprouts are best if laid for ten minutes, after trimming and looking over, in salted cold water which contains some lemon juice. they should then be drained and put in a large saucepan filled with boiling water containing salt and a pinch of soda. parboil in this ten minutes, then lift them with a strainer and put in a steamer above the boiling water; cover, and let steam half an hour to finish cooking. if sprouts are cooked by boiling instead of steaming, leave the saucepan uncovered, as this will keep the odour from being pronounced. boil in salted water from twenty to thirty minutes, drain the instant they are tender, and serve with melted butter. brussels sprouts in dutch butter put boiled brussels sprouts in a saucepan with tablespoons of melted butter, to which has been added a tablespoon of lemon juice; stir until hot and add pepper and salt. brussels sprouts with celery trim and wash in cold running water quart of brussels sprouts; then place them in a saucepan, cover with boiling water, and let them boil for five minutes; then drain and cover with fresh boiling water containing teaspoon of salt. boil for another twenty-five minutes uncovered, and then drain them. wash enough celery to make / cups when cut in pieces one inch long, put this in a saucepan with tablespoons of butter, stir well together, and add / cups of scalded milk containing tablespoons of flour; when this is thickened add the sprouts, season with salt and pepper, and serve very hot. brussels sprouts with chestnuts to every cup of brussels sprouts allow / cup of blanched chestnuts which have been cooked for fifteen minutes; put the sprouts and chestnuts together, cook another forty minutes, drain, and serve with white sauce. brussels sprouts lyonnaise put tablespoon of butter in a saucepan, and when melted add tablespoon of chopped onion; when this is beginning to brown add cups of boiled sprouts, and stir together for three or four minutes, unless the sprouts were cold, in which case they should be tossed about with the butter and onion until hot. creamed brussels sprouts cover freshly boiled brussels sprouts with a white sauce made entirely of milk, or of the stock in which they were cooked, with tablespoon of cream added. brussels sprouts in bread cases cut stale bread into three-inch squares, and with a sharp knife cut out the centre, leaving a bottom and four sides like a box; brush over with melted butter, and brown in the oven. serve sprouts prepared in any of the above ways in these cases; the creamed sprouts are perhaps the best served this way. cabbage wash cabbage carefully after cutting it in half, and let it boil for five minutes in well-salted boiling water; pour this water off and re-cover with fresh boiling water; let cook for half an hour, then add teaspoon of salt, and let finish cooking, which will be in about another half an hour for a medium-sized cabbage. cabbage should never be covered while boiling, as covering increases the odour in cooking. new england cabbage cut a cabbage in quarters, wash it thoroughly, and parboil it for five minutes in salted water; then drain and cook with carrots and turnips for an hour or until tender, in any strong vegetable stock, to which tablespoon of butter has been added. drain and dampen with a little of the stock to serve, and season well with salt and pepper. western cabbage take or cups of shredded white cabbage and put in a frying pan in which tablespoon of butter has been melted. press the cabbage into the pan, dredge with salt and pepper, and pour over it / cup of vinegar and / cup of water; cover and let cook very gently for half an hour or somewhat less. red cabbage can be prepared in this same way, and a pretty dish is made by using equal quantities of red and white cabbage. cabbage sarmas put tablespoon of butter in a saucepan, and when melted add onion chopped fine, and after it has cooked gently for ten minutes stir into it cup of boiled rice, / cup of chopped nuts, teaspoon of salt, saltspoon of pepper, and tablespoon of melted butter. parboil a small cabbage for fifteen minutes, then separate its leaves, and into each leaf roll tablespoon of the force-meat; pack tightly in a shallow pan, dredge with salt and pepper, and cover with the water in which the cabbage cooked; lay bay leaves on the top, and let simmer for fifteen minutes. serve with melted butter or tomato sauce. cabbage lichtenstein cut one large cabbage into small pieces, not using the stalk. wash well and put in a kettle of boiling water with teaspoon of salt and tablespoon of caraway seed. cook for half an hour uncovered, then add to the cabbage large potatoes peeled and quartered, season afresh with salt, and let cook another twenty minutes. put tablespoons of butter in a frying pan, and when melted add onion chopped fine and tablespoon of flour; let all cook together until brown, then scrape the contents of the frying pan into the cabbage, etc., and cook slowly for twenty minutes more, or until the stock is almost cooked away. lady cabbage boil firm white cabbage fifteen minutes, changing the water then for more from the boiling teakettle; continue boiling for half an hour or until tender, then drain and set aside until perfectly cold. chop fine, season with pepper and salt, add or well-beaten eggs, tablespoon of butter, and / cup of rich milk. stir all well together and bake in a buttered dish until brown. the oven should be moderately hot, and the same care used as in the baking of a custard. serve in the baking dish. cold slaw put tablespoons of vinegar on to boil in a saucepan, and add to it when boiling / cup of sour or fresh milk or cream containing lightly beaten eggs; stir and then add tablespoon of butter, salt and pepper, and pour over cups of shredded cabbage arranged in a deep bowl. serve cold. german red cabbage put or cups of shredded red cabbage into a saucepan with tablespoon of butter, finely chopped apple, and the juice of half a lemon; sprinkle lightly with sugar, season with salt and pepper, cover, and let cook from half to three quarters of an hour. hungarian cabbage quarter a red cabbage, remove the stalk parts and wash well, and put it in a kettle containing enough boiling water to cover it. let boil for three quarters of an hour or until tender, and then drain, gently pressing out all the water. put tablespoons of butter in a frying pan, and when melted add onion chopped fine and tablespoon of flour; stir until smooth and let cook until brown. then add / cup of brown sugar, / of a cup of vinegar, and salt well. add the shredded cabbage to this, and let all simmer together for fifteen or twenty minutes before serving. pickled red cabbage chop or shred enough cabbage to make quarts ( cups) and add to it large onion chopped fine and tablespoon of salt; mix well together and let stand over night in a covered jar. next day press through a colander to drain, and then place a layer of cabbage in a jar, sprinkle over it a few mustard seeds and or cloves, and proceed in this way until the cabbage is all used. do not press down. cover with cider vinegar, and use any time after twenty-four hours. creamed carrots scrape and wash enough carrots to make cups when cut in dice, and put them in a double boiler containing half milk and half water at boiling point. let them cook slowly for forty minutes or until tender, then drain them and put them in a hot dish at the side of the stove. use cup of the stock they cooked in to make a sauce, with tablespoon of butter, of flour, and plenty of salt and pepper. pour the sauce over them to serve. creamed carrots and potatoes to quart of cold boiled potatoes, cut in dice, add cup of boiled diced carrots. put them in a double boiler and cover with / cups of highly seasoned white sauce, to which has been added tablespoon of onion juice and tablespoon of finely chopped parsley; let boil up once and serve. carrots sautÉ use boiled carrots cut in dice or fancy shapes and toss them for five minutes in hot butter. season with salt and pepper, add a little chopped parsley, and serve very hot. fancy shaped german carrots in glass bottles can be used instead of fresh ones. glorified carrots take cups of diced carrots and boil them in slightly sweetened water about half an hour, or until tender, and let them cool. put tablespoon of butter into a saucepan, add to it teaspoon of grated onion, and toss together until hot; then add the diced carrots and cup of well-made white sauce. butter small individual gratin dishes, fill them with the carrot mixture, sprinkle the top with a few lightly browned bread crumbs, then with chopped chives, and set in a hot oven for five minutes. serve alone as an entrée, placing each dish on a small plate with a paper doily. this dish can be varied by using more chives mixed with the carrots and omitting the onion, or, if chives are not at hand, they can be omitted when the onion is used, and finely chopped parsley substituted to garnish the top. the quantities given here can be doubled, and the carrots cooked in a large baking dish as an addition to the main course of a luncheon or dinner. glazed carrots for this, the carrots must be cut into even cones or ovals, and it is convenient to use the imported carrots in glass bottles. if these are used they are already boiled; if fresh carrots are used scrape and wash them and cut out the little shapes with a patent cutter, then boil slowly until tender, but not quite done, and put or cups of them in a frying pan with tablespoons of butter, which has been melted, sprinkle with fine sugar, and stir over a hot fire until they begin to brown; then add tablespoons of the stock they boiled in, continue to stir them, add more stock if needed, and continue stirring until the carrots are nicely glazed. serve alone or as a garnish. carrots delmonico scrape and cut in dice enough carrots to fill a small baking dish; cover with boiling water in which is tablespoon of sugar, and tablespoon of butter, and let cook for half an hour, or until tender. drain and let them cool, and then arrange them in the baking dish with the following sauce: melt tablespoons of butter, add tablespoons of flour, and when this is smooth stir into it, using a little at a time, cup of the stock in which the carrots were cooked, / cup of cream or milk containing the beaten yolks of eggs; when smooth add / tablespoon of lemon juice, and salt and pepper well. sprinkle the top with finely rolled crumbs and let brown in the oven. carrot soufflÉ mix cups of boiled, mashed carrots, tablespoons of chopped onion, fried for five minutes in tablespoon of butter, cup of milk or cream in which egg-yolks are beaten, / teaspoon of nutmeg, salt and pepper, and when well blended add lightly with a fork the stiffly beaten whites of the eggs. sprinkle with bread crumbs and bake to brown about fifteen or twenty minutes. cauliflower leave all the green that looks fresh and palatable on the cauliflower, and wash it and let it stand from fifteen minutes to half an hour in salted water. then put it in a saucepan, stem downwards, with the top barely covered with boiling water, and, if the saucepan is not too large, it will keep the cauliflower upright, so that the delicate top will not cook to pieces before the green stalk is tender. a small cauliflower will take half an hour to cook, and the lower part can be tried with a fork to see when it is tender. leave the saucepan uncovered in cooking cauliflower, and the odour from the cooking will be very much lessened and the cauliflower more delicate in taste. creamed cauliflower boil and drain a cauliflower and serve over it cup of white sauce. cauliflower au gratin boil a large cauliflower, drain it, and break the sprays apart. arrange in layers in a buttered baking dish, sprinkling each layer with cheese, and seasoning it with pepper and salt. when the dish is filled pour on cup of white sauce, sprinkle the top with crumbs and cheese, and let bake fifteen minutes to brown. cauliflower in a german way boil a cauliflower and drain it, dredge with salt and pepper, and cover the white part with melted butter, and then dust this with browned bread crumbs; pour / of a cup of dutch butter over it, and let it heat for five minutes in the oven in the shallow gratin dish in which it should be served. italian cauliflower boil and drain a cauliflower and dredge the top with pepper and salt, sprinkle with grated cheese, and pour a little melted butter over it. set in the oven for five minutes to brown, and serve surrounded with tomato sauce. cauliflower fritters boil a cauliflower for twenty-five minutes, or until nearly tender, then drain it and let it cool. when cold separate the sprays and dredge with salt and pepper, then dip in batter, and fry in deep fat until a golden brown. drain and serve very hot. creamed celery scrape and trim or heads of celery, leaving the roots on and cutting the tops off; cut each stalk in half, lengthwise, and into pieces five inches long; wash carefully in running water, and then blanch in boiling water for ten minutes. drain and tie the stalks together like bunches of asparagus, and put them in a saucepan containing cups of water, cups of milk, / a carrot, / an onion with cloves stuck in it, teaspoon of salt, and scant saltspoon of pepper, and let simmer three quarters of an hour or more, or until quite tender when tried with a fork. remove the celery, strain the stock, and use cup of it in making a sauce, with tablespoon of butter and tablespoon of flour. untie the bunches of celery, and arrange them evenly on toast with the sauce poured over them. celery in brown sauce prepare celery as above, boil for three quarters of an hour or until tender, drain, and cover with the brown sauce described below, omitting the wine, and serve in an ordinary vegetable dish. celery in casserole cut celery in four-inch lengths, halving each stalk lengthwise, and leaving the root on, wash well and parboil for ten minutes in salted water or milk, and arrange in a square, covered casserole. put tablespoons of butter in a saucepan, and when browned add tablespoons of flour. stir until well dissolved, then add cups of the water in which the celery cooked, scant teaspoon of salt, small saltspoon of pepper, and bay leaves. stir until smooth, and then strain and pour this sauce over the celery, add teaspoon of sherry or madeira, cover the dish, set it in a shallow pan containing a little water, and let it cook for half an hour in the oven. serve in the casserole. baked celery cut bunches of celery into two-inch lengths, wash thoroughly, and let blanch in boiling water and milk, using equal quantities of each, for fifteen minutes, then remove the celery and let it cool; add to cup of the milk and water stock tablespoon of butter blended with tablespoon of flour, some pepper and salt, and when smoothed remove from the fire and beat into it vigorously eggs. arrange the celery in a buttered baking dish, pour the sauce over it, spread the top thickly with crumbs, and put in the oven. cover for twenty minutes, then uncover and let brown nicely before serving. cÊpes in black butter french cêpes come in tin or glass. put tablespoons of butter in a pan, with bay leaves, a few celery seeds and clove of garlic; let it slowly brown. strain and add cêpes and let them heat in the butter. season with salt and paprika and serve very hot. american sweet corn sweet corn on the cob, which has been picked within twenty-four hours of the time of using, should be dropped into rapidly boiling, slightly salted water, and boiled not more than eight or ten minutes. roast corn to roast sweet corn, leave the husks on the cob, and put in a slow oven and let bake for half an hour. take off the husks and silk and serve at once. some think this method of cooking the delicate american vegetable retains the flavour of the corn more than the usual way of boiling it. corn pudding use or ears of sweet corn, and cut each row down the middle with a sharp knife, and then cut the grains from the ear, and add to them cups of milk, teaspoon of salt, saltspoon of pepper, teaspoon of sugar, tablespoon of melted butter, and slightly beaten eggs. put this into a baking dish and bake like a custard, in a slow oven for half an hour, taking care it does not cook too long nor get too hot lest it curdle. canned corn may be used when fresh is out of season. corn pudding in tomato or pepper cases bake the preceding in cases made by scooping a large part of the inside from large, solid tomatoes, or in hollowed-out green, sweet peppers. corn creole put can of corn into a saucepan with tablespoon of chopped green peppers and / cup of milk, and cook slowly for ten minutes; then season with salt and pepper and add tablespoon of butter and serve. this may be put in a baking dish, covered with crumbs, and baked for fifteen minutes. corn and tomato pie butter a pudding dish and fill it with alternate layers of boiled or canned corn and tomatoes, and season with salt, pepper, and butter; cover the top with pie-crust and bake in a moderately hot oven for fifteen minutes. if a crust is not desired the dish can be covered with bread crumbs and browned. if fresh tomatoes and corn are used the pie will require twice the time to cook, the first half of the time covered with a plate, and the last half uncovered. corn chowder put tablespoon of butter in a saucepan, and when melted add sliced onion, and let cook slowly for five minutes; then add to it cups of potatoes which have been parboiled for five minutes, and then cut in small squares, and cups of boiling water. let cook for twenty minutes or until the potatoes are tender, then add can of sweet corn, cups of hot milk, tablespoon of butter, and plenty of salt and pepper, and let heat through. break soda crackers into a deep dish, and pour the chowder over them to serve. rhode island escallop bake medium-sized sweet potatoes for half an hour, then scrape out the potato and chop it into small bits. boil ears of green corn for ten minutes, run a sharp knife down each row of grains, cutting them in two, and then cut the corn from the cob and mix it with the chopped sweet potato. butter six individual gratin dishes and fill them with the mixed corn and potato, sprinkle them with salt, pour tablespoon of melted butter over each, cover with bread crumbs, and let cook for eight or ten minutes in the oven. the same mixture can be used to fill a baking dish, and enough melted butter used to moisten the potato thoroughly. stewed cucumbers peel or cucumbers, quarter them, and cover them with boiling salted water, and let them cook from twenty to thirty minutes; then drain, saving the water in which they were cooked. make a sauce of tablespoons of butter and tablespoons of flour rubbed together, and cups of the water in which the cucumbers were boiled, stir until smooth, and when it boils add the juice of lemon, teaspoon of salt, and some paprika; arrange the cucumbers on slices of toast and serve with the sauce poured over them. stuffed cucumbers peel the cucumbers and cut into pieces about two inches long, scoop out the centre of each piece about half-way down to form a cup, fill this with chopped onions and chopped mushrooms that have been fried together in butter, cover the tops with crumbs, and let brown in the oven. fried egg-plant with sauce tartare peel and cut an egg-plant into half-inch slices, dust quickly with salt and pepper, roll in beaten egg-yolk, then in fine bread crumbs, and fry in hot vegetable fat; drain on brown paper and serve very hot. either serve sauce tartare with this, or arrange a spoonful on each round of egg-plant. garnish with sprigs of watercress, celery tops, or parsley. fried egg-plant with tomato sauce fry as in foregoing recipe and serve a savoury tomato sauce with the egg-plant. never soak egg-plant in salt and water, as it takes away its crispness. creamed endive cut the outside leaves from heads of endive, and wash the endive thoroughly; then drain and put in boiling salted water for fifteen minutes. drain again and cover with cold water for a few minutes, then chop and put in a saucepan with some butter, allowing tablespoon for each head of endive, cover and let cook slowly for ten minutes, salt well, moisten with cream and sprinkle with paprika, and serve on toast or garnished with triangular pieces of toast. kohlrabi these are very nice if used young, when not much larger than an egg. parboil them for half an hour, cut them in half, and put them in a frying pan containing melted butter, and fry for fifteen or twenty minutes. serve over them the butter in which they were cooked, and dredge with salt and pepper. the time required to cook kohlrabi depends largely of course upon the age at which it is picked. kohlrabi au gratin slice kohlrabi, boil twenty minutes or until nearly tender, and arrange in a baking dish in layers with cream sauce. season each layer with pepper and salt, sprinkle the top with crumbs and grated cheese, and bake twenty minutes. lentil pie put tablespoon of butter in a saucepan, and when melted add to it finely chopped onion and let this fry slowly for ten minutes; then add cups of boiled german or egyptian lentils and / cup of brown or german sauce, and when heated through pile into a deep dish; dredge with pepper and salt, cover with pie-crust, and bake in the oven until brown. lentils egyptian style wash cups of lentils, soak them two or three hours, and drain them before using. put them into boiling water well salted, cook until tender, about forty minutes, then drain again. put tablespoons of butter into a saucepan, and when melted add large onion finely chopped; cook over a very slow fire for ten minutes, then add the lentils and scant cups of boiled rice, and stir all together with a large fork until very hot; dredge well with salt and pepper before serving. german lentils cover cups of lentils with cold water and let them soak two or three hours; drain them and put them in boiling salted water with leek (or onion) and let them cook half an hour, or until tender but not broken. put tablespoons of butter in a frying pan, and when melted stir into it tablespoons of flour, and let brown; then add finely chopped onions and or tablespoons of vinegar and tablespoons of the water in which the lentils cooked. mix this sauce with the drained lentils, put them in a double boiler with salt, pepper, and a dash of nutmeg, and serve after they have steamed slowly for fifteen minutes. leeks cut leeks into three-inch lengths, using the tender green part as well as the white; wash the pieces thoroughly in cold running water, then put them in a small saucepan and cover them with boiling salted water, and let them boil for twenty minutes. make a sauce by melting tablespoon of butter and thickening it with tablespoon of flour, and then adding, tablespoon at a time, enough of the water the leeks were cooked in (about cup) to make the sauce of the right consistency; season with pepper and salt, drain the leeks, and serve the sauce over them. mushrooms mushrooms should only be used when perfectly fresh and firm; in peeling them take a small knife, and, holding the delicate fringe at the edge of the mushroom between the edge of the knife and the thumb, peel the paper-like skin off, pulling it toward the centre of the mushroom. the stems should be cut or broken off without breaking the cup, and if sound should be scraped and used. when the mushrooms are white and small and freshly picked they can be quickly washed and used without peeling. stewed mushrooms peel about pound of mushrooms, put them in a saucepan with tablespoons of butter, saltspoon of pepper, teaspoon of salt, and / cup of milk, into which tablespoon of flour has been mixed; cover and let cook for five or six minutes, then add cup of cream, stir all well together, replace the cover, and let cook gently for ten minutes. these mushrooms can also be cooked and served in an italian casserole. german stewed mushrooms peel pound of mushrooms and put them in a saucepan, sprinkle with the juice of lemon, add cup of milk, cover, and let simmer gently for ten minutes. thicken with heaping teaspoon of flour dissolved in a little milk, and add tablespoon of butter and a grating of nutmeg, and let simmer gently for ten minutes more before serving. instead of lemon juice and milk a cup of sour cream is often used in germany, and is an acceptable substitute. mushroom and chestnut ragout use an equal quantity of peeled mushrooms and boiled italian chestnuts, and heat in a rich brown sauce. serve, garnished with toast, or in cases, or use in a deep pie with a top crust of biscuit dough. mushrooms newburg peel pound of mushrooms, cover them with cups of milk, and let them simmer gently for ten minutes. lift the mushrooms out with a strainer, and make a sauce of the milk by adding tablespoon of flour, tablespoon of butter, the beaten yolks of eggs, wineglass of sherry, and some salt and paprika. when the sauce thickens replace the mushrooms in it, let them heat for two minutes, and serve on toast or in patty cases. baked mushrooms on toast select as many large mushrooms as are required, and, after peeling them, lay each one, cup upward, on rounds of toast which, after toasting, have been dampened by being plunged quickly into hot water; place the toast with the mushrooms upon it into a shallow buttered pan, put a little bit of butter in the cup of each mushroom, sprinkle with salt and pepper, cover with another pan the same size, and let cook eight or ten minutes. serve at once, with a garnish of parsley or watercress. grilled mushrooms peel or wash the mushrooms, and put them, cup upward, on a fine wire broiler and let them broil over a hot fire for five or six minutes, putting a pinch of salt in each cup. as soon as hot, remove them from the broiler and serve on hot plates, taking care not to spill the juice which has formed in the cups. garnish with watercress or parsley. mushrooms sur cloche place carefully cleaned mushrooms, cup upward, on individual gratin dishes, salt each, and place a bit of butter in the cup, and set in a hot oven for ten minutes. to serve, place over each a glass "bell," which can be bought for this purpose. the heat is thus retained in the mushrooms during service. mushrooms in casserole put into a french or italian casserole / cup of good butter, and when melted stir into it / of a pound, or a pound, of peeled mushrooms, and dredge well with pepper and salt. cover the casserole and set it in the oven; after five minutes' cooking stir the mushrooms, mixing them well with the butter, replace the cover, and repeat the process in another five minutes; let cook ten minutes more, and serve from the casserole on rounds of toast. filled mushrooms select of the largest, most cup-shaped from / pounds of mushrooms. peel and lay in a shallow pan, cup side up. take the cleaned stems and the remaining mushrooms and chop fine and put them in the cups; add teaspoon of melted butter, some pepper and salt to each, and let bake ten minutes or until done. serve on toast garnished with watercress, or under the glass bells already mentioned. mushrooms with truffles toss truffles in butter in a hot frying pan for five minutes, sprinkle the cups of mushrooms with pepper and salt, fill them with the truffles, and cook for ten minutes in a covered pan in a hot oven; serve on crisp lettuce leaves, with parsley butter. mushrooms with peas fill the cups of large mushrooms with french canned peas, which have been tossed for five minutes in hot butter. season and set in a covered pan in a hot oven for ten minutes, and serve on toast with white or brown sauce, as preferred. mushrooms with onions peel medium-sized onions and chop them fine, and put them in a casserole, or saucepan, with tablespoon of melted butter. let them cook slowly for ten minutes, then add pound of mushrooms, which have been carefully washed or peeled, and another tablespoon of butter, and cover, letting cook for ten minutes. season well with salt and pepper and serve very hot. mushrooms thus prepared may be put in a deep baking dish, covered with crust and baked in a pie. mushrooms with egg put tablespoons of butter in a porcelain casserole, or in a saucepan, and when melted put with it pound of peeled or washed mushrooms; let simmer gently for ten minutes, then add to them hard-boiled eggs, cut in slices, and half a cup of cream. this recipe also is available for a deep pie; put in a baking dish, cover with crust, and bake until slightly browned. canned mushrooms drain the mushrooms from can, and cut them in half. use the liquid from the can augmented with water, if necessary, to make brown or german sauce. put the mushrooms in a saucepan with the sauce, season with pepper and salt, and serve very hot on toast. button mushrooms can also be cooked by simply draining and tossing in parsley butter until hot; season with salt and pepper and serve on toast. mushrooms cooked in these ways are suitable for filling peppers or tomatoes. canned mushrooms can be bought which are put up with truffles, and add variety to these different dishes. canned mushrooms czarina open a can of button mushrooms, drain them, and cut the buttons in half, if very large, and reserve the liquid. put tablespoon of butter in a saucepan, and when melted add tablespoon of grated onion, bay leaves, cloves, peppercorns, and allspice. let all cook together slowly for five minutes, then pour on the liquid from the mushrooms, with enough milk added to make cups, season with salt, and let simmer for ten minutes; then add tablespoon of flour creamed with tablespoon of butter, let boil up once, and strain. put the sauce and the button mushrooms in an italian casserole, set this in the oven to heat for five minutes, and serve from the dish on triangles of toast. mushroom loaf pour good clear, well-strained boiling vegetable stock onto dissolved vegetable gelatine or arrowroot, using about tablespoon to every cups of liquid. season well with salt and pepper, and add can of button mushrooms, halved, when the jelly is somewhat set so that they will remain in place evenly dispersed. line a mould with chopped parsley and slices of pickled walnuts, pour the jelly into it, and serve, when set, ice-cold, with any savoury cold sauce or pickles. a few chopped nuts may be added if desired. stewed okra cut the ends off the pods of young okra, boil for one hour in salted water, then drain and reheat in a saucepan with some melted butter. the okra can be used as a garnish to boiled rice. canned okra needs only to be boiled five minutes, drained, seasoned, and tossed about in hot butter in a frying pan for two or three minutes before serving. okra and grilled tomatoes cut good firm tomatoes in half, season well and broil, then serve with a garnish of stewed okra. stewed okra with tomato sauce if fresh okra is used prepare as in stewed okra recipe, and if canned okra is used drain and heat in boiling salted water. put tablespoon of butter in a frying pan, and when melted lift the okra from the boiling water and place it in the frying pan; season well with salt and pepper and then cover with cup of tomato sauce, and, when thoroughly heated through, serve. okra and tomato escallop arrange alternate layers of sliced canned okra and tomato in a well buttered baking dish, separating them with layers of boiled rice well seasoned with salt and pepper and dotted with butter. cover the top with fine crumbs and cook for fifteen minutes, or until browned, in the oven. boiled onions peel onions under cold water and they will not bring tears to the eyes. they should then be put in rapidly boiling water, and this changed after the first five minutes of cooking; then put in fresh boiling water, salt added, and cooked for from half an hour to forty minutes. if onions are not covered when boiling the odour will be less noticeable. serve boiled onions with parsley butter, or, after draining, cover with milk, add butter, pepper, and salt, and let boil up once before serving. creamed onions use onions which have been boiled until tender but not broken, and, after draining, serve with white or parsley sauce, made with equal quantities of milk and the stock in which the onions cooked. boiled onions with brown sauce serve small boiled onions, which have cooked until tender, but not broken, with any hot sauce,--tomato, brown, mushroom, etc. onions au gratin prepare as for creamed onions, making a white sauce of the milk, or milk and water, in which the onions have been boiled. the onions can be left whole, or somewhat broken up in the sauce. fill a buttered baking dish with onions and sauce, dust the top with grated cheese, and let heat in the oven five or six minutes. the bottled parmesan cheese is convenient, but is never as delicate to the taste as fresh cheese grated. onions with cheese arrange boiled onions, which are not broken at all by boiling, in a buttered baking dish, baste well with melted butter, and dredge with grated cheese, and set in the oven a few moments to brown; serve in the same dish or remove to a small platter and garnish with green, or use as a garnish to a dish of other vegetables. mashed potatoes piled high (browned on top with salamander or under flame in gas oven) surrounded with these onions makes an attractive dish. escalloped onions escalloped onions are made like onions au gratin, except that the cheese is omitted and replaced by a layer of fine bread crumbs. baked onions with chestnuts peel as many onions as required and parboil them for ten or fifteen minutes in salted water. drain and dry, and when cooled somewhat remove the inside and fill with chopped chestnuts which have been tossed in hot butter for fifteen minutes; season well with salt and pepper, and, if liked, a little sage; arrange in a buttered baking dish, and bake for half an hour, covering them for the first fifteen minutes. if they seem too dry, baste with a little cream or onion stock and melted butter. onion soufflÉ put tablespoon of butter in a saucepan, and when melted add tablespoon of flour, stir until smooth, and then add gradually cup of milk, and season with paprika and salt. let boil, then add / cup of stale bread crumbs, teaspoon of chopped parsley, / cups of cold boiled onions chopped fine, and the yolks of eggs well beaten. mix thoroughly, then add the stiffly beaten whites of the eggs, and mix them gently through the onion mixture with a fork. put in a buttered baking dish, or in individual cases, sprinkle fine crumbs on top, and bake about fifteen minutes to slightly brown before serving. bordeaux onions peel or small onions, and parboil them for fifteen minutes in salted water. put tablespoons of butter in a saucepan or a baking dish, with tablespoon of chopped parsley and tablespoon of chopped celery, cloves, bay leaf, / of a cup of claret, cup of brown sauce, the juice of lemon, pepper and salt. set the onions in this, cover, and let cook very gently for half an hour or until tender. remove the bay leaf and serve with the sauce. onion and tomato escallop place alternate layers of fresh onions, sliced, and fresh tomatoes in a buttered baking dish, covering each layer with crumbs, butter, pepper and salt. put / cups of water over and bake for about an hour in a slow oven. or use boiled onions and canned tomatoes, dampen with the juice from the tomatoes, and cook twenty minutes. onions beatrice fill a large bean-pot (or a high earthenware covered jar marmite) with small bermuda onions, two inches in diameter. the onions should be left whole, but a sharp knife can be used to make two cuts in the shape of a cross in the top of each, as this insures the cooking of the centre. while arranging the onions in the jar, sprinkle them well with salt, also with black pepper (or use / dozen peppercorns instead), put in bay leaves, and distribute teaspoon of mixed herbs. cover with hot water, put the lid on, and set on the back of the stove or in a slow oven. the onions should not cook to pieces, and with the proper heat will be cooked through in about two hours; this time is named not as a rule but as a guide. serve in the marmite in which they were cooked. stuffed onions boil the onions fifteen or twenty minutes and then remove the hearts, leaving the outsides as cases for a filling. make the stuffing of bread or cracker crumbs mixed with the chopped centres of the onions, plenty of salt and pepper, and a little chopped tomato (or tomato sauce), or some chopped green peppers, or canned pimentos, or use both tomato and peppers. fill the onion cases, and arrange in a buttered baking dish; sprinkle with tablespoons of melted butter, set the pan in water, and bake half an hour; the baking dish should be covered until the last five minutes, and the onions should not be allowed to go dry; more butter can be added, or a little hot water or vegetable broth, if they cook dry. serve in the baking dish, or remove to a small platter and garnish with sprigs of parsley. fried onions peel the onions and cut into thin slices, and when a generous tablespoon of butter has slowly melted in a frying pan, put the onions in and let them simmer over as low a fire as will keep them cooking; stir them frequently and serve when transparent and turning a golden brown. fried onions can be served alone or as a garnish to heaped up mashed potatoes. they are saved from their extreme commonplaceness by being arranged in a gratin dish, not over an inch high, dusted with a sprinkling of crumbs or grated cheese, and given three or four minutes in the oven. french fried onions peel medium-sized onions, and slice crosswise carefully; then separate the slices into rings. drop these into smoking vegetable fat or oil, and let fry four or five minutes until crisp and a rich brown. lift with a strainer onto brown paper to drain a moment before serving. onions in potato cradles make potato cradles as directed, dredge with salt, and fill with fried or french-fried onions. small onions peel small, round, pickling onions, parboil them ten minutes, drain, roll in flour, and fry in deep fat. serve as a garnish to other vegetables or in stews. glazed onions these are nice used either as a garnish to another dish (vegetable croquettes, mashed potatoes, etc.) or alone. small onions should be used, or onion hearts, and taken from the water before they are quite cooked; then put in an enamelled pan in which is tablespoon of butter which has been slowly melted; toss them about in this, and sprinkle with powdered sugar. when they begin to brown add tablespoon of the water in which they were boiled, and as this is taken up add a little more, and pepper and salt. the onions will be browned and glazed. serve very hot. onions and apples put tablespoon of butter in a frying pan, and when melted put in sliced onions and sliced apples; let fry slowly until browned, and serve on toast. boiled parsnips in sauce wash and scrape or parsnips, cut them in half, lengthwise, and put them in cold water for half an hour. drain them, and put them in a saucepan of boiling water containing teaspoon of salt, and let them boil for about three quarters of an hour. while they are finishing cooking, prepare a sauce with tablespoon of butter and tablespoon of flour rubbed together, and put in a saucepan over a slow fire. when melted and smooth add, a spoonful at a time, some of the stock in which the parsnips are cooking, until about cups have been used; stir until well thickened but not paste-like, season with salt and pepper, and pour over the parsnips after draining them. parsnips in butter scrape and wash the parsnips, and cut them in eighths, lengthwise, and then in half. put them in boiling water, salt well, and let them cook for about three quarters of an hour. drain and serve with / cup melted butter poured over them, which contains tablespoon of chopped parsley. fried parsnips slice cold boiled parsnips lengthwise, dredge with salt, and fry in buttered pan or griddle until a golden brown, turning with a pancake turner. french fried parsnips use cold boiled parsnips, cut in any shape desired,--balls, or long strips,--and put them in a frying basket, and fry in hot fat until brown. drain, and dredge with salt to serve. broiled parsnips use boiled parsnips, cut each in slices, lengthwise, dip in melted butter, broil until brown, and sprinkle with salt before serving. green peas newly picked green peas should be shelled and put in a double-boiler with a little salt, and teaspoon or more of sugar, and no water. cover closely and keep water in under pan boiling for about three quarters of an hour. add a little butter before serving. green peas paysanne cook peas as in the above recipe adding a few lettuce leaves which have been washed and cut in strips. drain them before adding butter and salt. canned peas canned peas should be slowly cooked in their own stock for ten minutes, drained, and seasoned with butter, pepper and salt, and a little milk or cream added to them. canned peas with onion put tablespoon of butter in a saucepan, and when melted add tablespoon of chopped onion; let simmer for five minutes, then add can of peas, drained of their juice, and / of a cup of cream or milk; season well with salt and pepper, and serve after ten minutes' slow cooking. stuffed peppers slice the stem-end from sweet peppers, cut out the insides, and fill with a mixture made of cup of fine crumbs, grated onion, / cup of chopped nuts, teaspoon of salt, and tablespoons of melted butter. set in a pan containing a little water and melted butter, and bake from twenty minutes to half an hour, basting occasionally. peppers can be parboiled for ten minutes before stuffing, but though softer they lose their colour to some extent. peppers stuffed with mushrooms cut the stem-end from sweet peppers, remove the inside, and fill with mushrooms czarina, or mushrooms in tomato sauce, and bake twenty to thirty minutes, basting with a little butter and water, which should be in the pan in which they are cooked. peppers with rice cut the stem-end from sweet green peppers, remove the inside, fill with boiled rice and chopped tomato in equal proportions, and season well with pepper and salt. a few chopped mushrooms, olives, or boiled eggs may be added to the filling. bake from twenty to thirty minutes, basting with butter and water. green peppers with egg parboil green peppers for five minutes, first having cut off the stem-end and removed the seeds. put tablespoons of butter in a frying pan, and when melted add finely chopped onion, and let it cook slowly for ten minutes; then stir in tablespoons of fine bread crumbs, and season with salt, pepper, and catsup. upon removing the peppers from the boiling water set them up cup-like in a shallow pan, and put tablespoon of this mixture into each; break into each pepper egg, cover with some more of the prepared crumbs, and bake for ten minutes if the eggs are liked soft, for fifteen if liked hard. serve on toast with / cups of white sauce containing tablespoons of grated cheese. peppers with corn cut a slice from the end of sweet peppers, remove the inside, and fill with canned corn, well salted; replace the ends and bake. peppers, like tomatoes, may be filled in so many ways that it is useless to endeavour to enumerate them, for the ingenious cook can multiply them without end. escallop of peppers and corn cut enough sweet corn from the cob to make cups. take or sweet green peppers and remove the insides, then slice them in very thin circles and arrange a layer of the corn in a buttered baking dish, salt it, and then place some rings of the peppers, then another layer of corn, and so on, until the dish is filled, finishing the top with peppers. to a cup of cream (or milk) add beaten egg and tablespoons of melted butter; pour this over the whole, and bake for half an hour in a hot oven. canned corn may be used, in which case less cream will be needed. fried peppers remove the seeds from sweet green peppers, cut the pods in squares about half an inch across. put tablespoon of butter in a frying pan, and when melted add sliced onion, and let simmer for two or three minutes; then put into the pan the cut-up peppers, and fry for ten minutes. add / cup of brown or tomato sauce and serve on toast with boiled rice, or on flat rice cakes. creamed pimentos put the pimentos from can into cups of white sauce, and let cook in a double boiler for ten minutes. add tablespoon of chopped parsley, some pepper and salt, and serve on toast. rolled pimentos remove the pimentos from the can, and with a sharp knife cut them open on one side and open them out. arrange the flat pieces thus made on a large plate or board, with the inner part up, and spread with finely chopped onion, sprinkle with salt and celery salt, and roll into firm rolls. place these in a well-buttered tin, add a little hot water, cover, and set in a hot oven for ten minutes; then uncover, add tablespoon of butter, and when it melts baste the pimentos with it. let them cook five minutes more, and serve with the melted butter poured over them, or with parsley butter. pimentos with okra split the pimentos with a sharp knife, salt the inner part, then roll each around a pod of freshly boiled or canned okra. place in a well-buttered pan, add a little hot water, and let cook ten minutes covered, and five uncovered. add more butter during the last five minutes, baste the rolls, and serve with the butter poured over them, or with tomato sauce. pimentos with tomato lay the large flat pimentos from a can on a platter, and slide into each a slice of tomato which has been sprinkled with salt and celery salt. fry in a covered pan for five minutes, and serve plain or with caper sauce. potatoes between the good cooks who contend that a potato is never properly "boiled" if it is boiled at all, and those who either cook potatoes in a steamer, or put them in cold water which is carefully watched to see that it does not actually boil, cooking thus until the potatoes are tender, and those who drop them into rapidly boiling salted water, letting them boil hard until done, there is wide latitude for individual preference. i would advise those who do not have potatoes served on the table which are white and floury and thoroughly cooked through, to see that one of the above-mentioned ways of cooking potatoes is carried out in their kitchens. potatoes put in boiling water, or put in a covered steamer over rapidly boiling water, will cook in from twenty minutes to half an hour, the time depending, of course, upon the size and age of the potatoes; they should always be carefully scrubbed and cooked in their skins, and peeled afterwards. mashed potatoes having boiled or steamed the required number of potatoes, peel them as expeditiously as possible and break them up in a hot saucepan; mash and then beat them vigorously with a wooden spoon or a fork, add a generous piece of butter, dredge with salt and a little pepper, and beat them until they are light; then moisten slightly with a very little hot milk or cream, beat them for a moment more, and serve very hot. potato soufflÉ put into a saucepan or cups of warm mashed potato and tablespoon butter. add the yolks of eggs, tablespoons cream (or milk), salt and pepper, and stir over fire until well mixed. remove from the fire and add the well-beaten whites of the eggs. heap in a buttered baking dish and let brown on the top in the oven. mashed potato soufflÉ in cases select large potatoes, scrub them and let them bake until mealy, which will be in from half an hour to three quarters, then cut them in half, lengthwise, and carefully scrape out the potato, laying aside the skins to use as cases. mash the potatoes with a wire potato-masher, add tablespoon of butter for every potatoes used, and season well with salt and pepper. beat the whites of eggs very stiff, allowing to every potatoes, and mix them lightly through the potato with a fork; fill the potato skins with the mixture, heaping them full; brown them slightly in the oven before serving, and garnish the dish on which they are served with sprigs of parsley. five potatoes will fill or cases. riced potatoes break up well-boiled dry potatoes with a fork, dredge with salt and pepper, and press through a sieve or a so-called "ricer" into a hot serving dish. riced potato fritters boil large potatoes, press them through a sieve, and add lightly beaten eggs, teaspoons of flour creamed with tablespoon of butter, teaspoon of salt, and cups of milk. beat well together, and drop from a large spoon into deep, hot fat; they will rise to the top a light brown when done. chopped chives or chopped parsley may be added to the mixture if desired. mashed potatoes with onion to or cups of mashed potato add cup of boiled onion minced to a pulp, tablespoon of butter, tablespoon of cream, some pepper and salt; beat lightly together, and before serving brown the top for a moment in the oven. baked potatoes select potatoes of uniform size, scrub them well, place in a hot oven until they yield to pressure of the fingers, which will be in most cases in about three quarters of an hour. they should not stand after baking, and should be served in an open dish. a baked potato that is worked with the fingers while being turned in the hand a few times, becomes light and soft. roast potatoes pare small, round potatoes, and lay them in cold water. put tablespoons of butter in a shallow baking pan, and let it melt in the oven; then wipe the potatoes, and lay them in the pan, rolling each in the hot butter. let them cook in a moderate oven from one half to three quarters of an hour, and baste them during the cooking five or six times with the butter. sprinkle with salt before serving. denver potatoes peel several smooth oval potatoes and cut in half, lengthwise. dig out a small hole in the centre of the smooth side, and level the rounded parts so they will sit evenly. put a lump of butter in each, and place in a pan with a little water, first dredging with salt and pepper, and bake about twenty-five minutes or until browned. broiled potatoes cut cold boiled potatoes lengthwise into quarter-inch slices, dip each in flour, and lay in a folding broiler. broil until evenly browned on both sides, sprinkle with salt and pepper, and serve on a hot dish with a bit of butter on each, or as a garnish to other vegetables. fried potatoes soufflÉ peel and trim the required number of potatoes to a uniform size, cut both ends straight across, and then slice the potatoes into slices about / of an inch thick, and drop them into cold water for about half an hour, and then dry them with a cloth. for the frying two kettles of fat are necessary, one of which must be perfectly fresh; drop the potatoes into the used fat or oil and let them fry until about half done; but do not let them brown at all; drain them thoroughly and let them get cold. five or six minutes before they are to be served drop them into the fresh fat which should be almost smoking, move them about lightly with a fork, and they will puff out to a considerable size; let them become a golden brown, put them in the oven on brown paper for a moment, and serve instantly. whole potatoes fried use very small new potatoes, and, after boiling them, roll in egg and cracker crumbs, and fry in hot, deep fat. use alone or as a garnish to baked tomatoes. french-fried potatoes peel potatoes which are of medium size and cut into even eighths, lengthwise, and then let them lie in cold water for fifteen minutes; then dry them between the folds of a clean cloth, and put in a frying basket. immerse slowly in hot fat, and fry until a golden brown; drain at once, and dredge with salt. saratoga chips cut potatoes into thin slices with a potato cutter, lay in cold water twenty minutes, dry, and fry in deep, hot fat until crisp. drain from the fat onto brown paper, dredge with salt, and serve very hot. potatoes parisian these are cooked exactly like french-fried potatoes, except that the little vegetable cutter, which cuts tiny globes of potato, is used to form the shapes. some care must be taken to use strength enough with the cutter to make it cut perfectly round balls. potato straws peel or potatoes and then cut them with a patent vegetable cutter in strings; lay them in very cold water for twenty minutes, drain, and put in a frying basket, and slowly immerse in hot fat, and let them fry until a golden brown. drain, and dredge with salt before serving. potato cradles peel, wash, and dry potatoes of uniform size and shape. cut in two, lengthwise, and scoop out the inside, and fry the potato cases in hot fat until brown; then drain and sprinkle with salt. serve hot peas heaped up in each cradle and garnish with mint or parsley. potatoes lyonnaise take or cold boiled potatoes and cut them in slices. put tablespoon of butter in a frying pan, and when it is melted add thinly sliced, medium-sized onions, and fry these, letting them cook very slowly ten minutes; then season with pepper and salt and add the sliced potatoes, and let these fry slowly, turning with a knife until they are a golden brown; season afresh with pepper and salt, and add tablespoon of finely chopped parsley before serving. these potatoes will take a great deal of salt and pepper. german fried potatoes put tablespoon of butter in a frying pan, and when melted add or cold boiled potatoes cut in slices, season highly with salt and pepper, fry until done, which will be about twelve or fifteen minutes, turning with a knife; when nearly done stop stirring, and let the potatoes brown on the bottom of the pan; serve in a hot dish with the browned slices on the top. fried potato savoury fry cold sliced or diced potatoes, and when browned add / teaspoon of onion juice or extract, then arrange in a buttered baking dish in layers with grated cheese, pepper, salt, and some butter in each layer, cover the top with a few brown crumbs and chopped parsley or chives, and let heat a few minutes in the oven. chopped chives can be arranged with the layers of potato if the flavour is liked. creamed potatoes put tablespoons of butter into a saucepan, and when melted add tablespoon of minced parsley and pepper and salt, stir until very hot, then add a scant cup of milk, containing teaspoon of flour and a pinch of soda, and when this boils add diced cold boiled potatoes, and, when thoroughly heated through, serve. escalloped potatoes boil or medium-sized potatoes in their skins, and after peeling slice them in slices / of an inch thick. while the potatoes are boiling make a sauce of cups of milk, the juice of onion, salt and pepper, tablespoons of butter, and tablespoon of thickening flour. butter a baking dish, and arrange a layer of potatoes, cover with sauce, then put another layer of potatoes, and so continue until the dish is filled. then cut hard-boiled eggs in neat slices, arrange them over the top, sprinkle with cracker crumbs and a little finely chopped parsley, and cook ten or twelve minutes in the oven. potatoes delmonico for a large baking dish cups of cold boiled diced potatoes will be required. butter a baking dish, and put a layer of potatoes an inch deep in the bottom, and cover this with well made white sauce, and sprinkle slightly with salt and pepper; then add another layer of potato, and white sauce, and seasoning, and so on, until the dish is heaping full, and then sprinkle the top with grated cheese, and let brown well in a hot oven. oak hill potatoes butter a baking dish well, and place in it alternate layers of sliced cold boiled potatoes and hard-boiled eggs, seasoning each layer; then pour over it a white sauce in which grated cheese is melted. cover the top of the dish with cracker crumbs, and brown in the oven. heilbronn potatoes put tablespoons of butter in a deep saucepan, and when melted stir into it, with a flat-ended wooden spoon, tablespoons of flour and let brown, then add tablespoons of vinegar and use cups of boiling water or vegetable stock in making this into a smooth sauce. add / an onion, sliced, cloves, allspice, a piece of thin lemon peel, tablespoon of lemon juice, and let cook very slowly, stirring for ten minutes. then add more vegetable stock or boiling water to make a thin sauce and strain it; return to the fire and add or parboiled thinly sliced potatoes, tablespoons of capers, and let cook slowly for fifteen minutes, stirring frequently; then pour into the saucepan / cup of cream (sour preferred), and serve in a deep, hot dish. savoury potato cakes chop cold boiled potatoes, and crush with a potato masher (or use cold mashed potato); add to them tablespoon of mixed herbs, teaspoon of chopped onions, pepper, salt, tablespoon of melted butter, and beaten egg; mould into flat cakes, and put in a frying pan containing tablespoon of melted butter; brown, and turn with a pancake turner to brown the other side. potato hash put cold boiled potatoes and medium-sized onions in a chopping bowl and chop them fine. melt tablespoon of butter in a large frying pan, place the potatoes and onion in it, and smooth the top even with a fork. season well with salt and pepper and put over a moderately hot fire, shaking the pan vigorously from time to time to keep the hash from burning. if it is shaken instead of being stirred it will brown well on the bottom. turn out onto a hot serving dish, with the browned part on top, and sprinkle with salt and pepper. potato omelet butter a frying pan with teaspoon of butter, and cover the bottom of the pan with sliced cold boiled potatoes laid flat; let these fry a few moments, then pour over them well-beaten eggs and tablespoon of chopped parsley or chives, season well with salt and pepper, and turn from the pan when browned. curried potatoes chop good-sized onion very fine, and fry in tablespoons of butter until transparent and cooked, but not brown; then remove most of the onion with a strainer, pressing the juice from it into the butter, and put in or sliced cold boiled potatoes; sprinkle some curry powder and salt and pepper over them and fry, turning them frequently until done. the amount of curry can vary from to teaspoons. potato fricassee put in a saucepan generous tablespoon of butter and cup of milk; when hot add some cold potatoes cut in dice, season with pepper, salt, and a few drops of onion juice. let them get thoroughly hot, then add the beaten yolks of eggs, stir constantly until thick. great care must be taken not to let it cook too long or the sauce will curdle. add a little chopped parsley before serving. potatoes rennequin boil potatoes, peel them, and let them dry in a warm place on the stove. put tablespoon of butter into a saucepan, and when partly melted slice the potatoes into it. now add tablespoon of water, some salt, pepper, and tablespoon of minced parsley; let it become thoroughly heated, then add tablespoon of lemon juice and serve very hot. potatoes and cheese mince or chop fine or peeled raw potatoes, and toss in a saucepan with tablespoons of butter until cooked. place a layer of these in a buttered baking dish, season with salt and pepper, and sprinkle with grated cheese; then add another layer of potatoes, and proceed thus until the dish is full. pour melted butter over and let brown in the oven. escalloped potato and onion peel and slice very thinly or medium-sized potatoes and or onions, and arrange them in layers in a buttered baking dish, dotting them with butter, and sprinkling with pepper and salt. over all pour / cup of milk, or enough to dampen well, and almost cover, and set the dish in a shallow pan containing a little water, and let the escallop cook slowly for about an hour, keeping it covered for the first half-hour, and uncovered afterward to brown. serve in the baking dish. new potatoes in butter scrub small new potatoes with a stiff brush, and boil or steam them for twenty-five minutes, and serve them with melted butter to which a teaspoon or more of finely chopped parsley has been added. creamed new potatoes scrub small new potatoes with a stiff brush which will remove the skins, and boil or steam them about twenty-five minutes; then cover them with a highly seasoned white sauce. baked new potatoes scrub the skin from small new potatoes, and cook in salted boiling water about twenty minutes or until tender. make a white sauce of tablespoon of flour, tablespoon butter, and cup of milk seasoned highly with salt and pepper, and, after arranging the boiled potatoes in a baking dish or casserole, pour the sauce over them, and on the top of all pour well-beaten egg. put the dish in the oven and let it stay just long enough to set the egg. sprinkle with chopped parsley before sending to the table. if preferred the egg can be added to the white sauce instead of being put on top. mock new potatoes peel the required number of large old potatoes, and with a parisian potato cutter cut them into small balls; drop these in boiling water, and when done cover with a highly seasoned white sauce, to which is added a very little chopped parsley. boiled sweet potatoes as the skin of sweet potatoes does not come off well after cooking it is best to peel them before baking or boiling. select large sweet potatoes, put them in boiling water, and let them boil from half to three quarters of an hour. peel them and arrange them in a hot dish, with / cup of melted butter poured over them. baked sweet potatoes wash and peel the sweet potatoes and put them in the oven. a medium-sized potato will take about forty minutes to bake. mashed sweet potatoes peel and boil or sweet potatoes, drain off all the water, and then mash with a wire potato-masher in the saucepan in which they were cooked; mix with them while hot tablespoons of good butter, and dredge generously with salt, and serve very hot. sweet potato soufflÉ mix with mashed sweet potatoes when slightly cooled the beaten yolks of eggs and then the stiff whites of the eggs. heap in a buttered baking dish and let brown in the oven. escalloped sweet potatoes slice what will make or cups of cold boiled sweet potatoes, butter a baking dish, and arrange a layer of potatoes in the bottom, making it an inch thick. sprinkle with salt, pepper, and dot well with butter. then arrange another layer, proceed as before, and so on until the dish is filled. then pour over all / cup of water in which tablespoons of sugar are dissolved. put the dish in the oven, and in ten minutes baste with tablespoons of water. let cook five minutes more or until browned on top. stuffed sweet potatoes bake in their skins the number of potatoes required, cut them in half, scoop out the inside, and mix with chopped celery, and minced onion, and melted butter, allowing tablespoon of celery and / teaspoon of onion to each potato. season with salt and pepper, refill the skins, and let brown in the oven. southern sweet potato pie bake large sweet potatoes, then scrape the inside from them, and beat into it lightly with a fork tablespoons of butter, tablespoons of sugar, well-beaten eggs, cup of warm milk, a saltspoon of salt, and a pinch of mixed spice. line a baking dish with pastry, fill with the potato, and bake for twenty minutes. texas sweet potato pie boil or sweet potatoes for half an hour or until cooked. line a large baking dish with pie-crust, slice the potatoes lengthwise while still hot, and put a layer of them on the crust, and cover this with long strips of pastry. sprinkle with sugar, dot with butter, and add a little nutmeg; then place another layer of potato, and another of pastry, and so on, until the dish is nearly filled. pour on enough boiling water to almost fill the dish, and cover the top with pastry like any deep pie, cutting it here and there to let the steam escape. bake for about twenty minutes, or until the crust is a little browned. maryland sweet potatoes peel or medium-sized sweet potatoes, quarter them lengthwise, and lay them in a large saucepan having rounded sides. add to the potatoes heaping tablespoons of butter, and heaping tablespoons of granulated sugar, and or tablespoons of water, and stir until the sugar and butter are dissolved. cover closely and let them cook for four or five minutes undisturbed, then stir again with a wooden spoon, being careful to see that the syrup is not sticking on the bottom, re-cover, and from now on let cook only a couple of moments at a time before again stirring. the water will of course soon cook away; let the potatoes cook rapidly in the hot syrup until they begin to soften, then put them where the fire is less hot, and let them cook slowly until done. the entire cooking should not take more than fifteen or twenty minutes, and the thick brown sauce should be thoroughly scraped from the saucepan and served over the sweet potatoes. candied sweet potatoes lay pared sweet potatoes cut in slices in a buttered baking dish with a cover. sprinkle each layer with brown sugar, salt and pepper and cinnamon, and dot with bits of butter. pour in / cup of boiling water for / dozen potatoes and baste while cooking. cook moderately until tender, from half an hour to three quarters, depending on the heat of the oven. the cinnamon can be omitted if not liked. griddled sweet potatoes cut cold boiled sweet potatoes in slices, lengthwise, and lay them on a buttered griddle; when browned on one side turn with a pancake turner and brown the other side. sprinkle with salt and serve very hot. fried sweet potatoes cut cold boiled sweet potatoes in half-inch squares and fry them in melted butter. salt well, and stir with a knife, and let brown as much as possible without burning. french-fried sweet potatoes cut cold boiled sweet potatoes in sixths, lengthwise, place in a frying basket, and fry for about five minutes, or until well browned. drain and sprinkle with salt. glazed sweet potatoes let sweet potatoes boil until nearly done, then drain and cool. when cold cut them in inch-thick slices, or into rounds with a patent cutter, mix them well with melted butter and sugar, using tablespoons of sugar to each / cup of butter, and put them in a deep dish in a hot oven for ten minutes, or until well browned. creamed salsify (oyster plant) remove the tops from bunches of salsify, scrape and cut to shape, and put in a bowl of cold water containing some lemon juice, to retain the whiteness. drain and put in boiling water, using enough to cover it, and let cook about three quarters of an hour, salting the water during the last half-hour's boiling. drain and serve with highly seasoned white sauce or parsley sauce made with the water in which the salsify cooked, with the addition of a little milk or cream. english salsify boil salsify as directed above, drain, and serve with bread sauce, serving fine browned bread crumbs with the sauce. salsify in coquilles boil the salsify as directed, and press through a sieve; then beat into it tablespoon of butter, season highly, arrange in buttered coquilles or ramekins, sprinkle grated cheese over the top, and let brown in the oven. escalloped salsify boil salsify as directed, not letting it quite finish cooking; slice, and arrange in buttered baking dish, with layers of slightly browned crumbs dotted with butter, and sprinkled with pepper, salt, and paprika. pour / cup of milk or cream over to dampen, then cover the top with crumbs, and bake about fifteen minutes. an egg can be beaten with the milk to make the dish richer if wanted. mashed black salsify (schwarzwurzel) proceed as with ordinary salsify, except that it is best not to peel or cut this sort of salsify until after boiling. when boiled, peel, and mash the white part, using tablespoon of cream to each cup of salsify, teaspoon of butter, pepper, and salt. arrange in individual dishes or cases with crumbs on top, and bake ten minutes to brown. fried salsify tartare use cold boiled salsify, cut in any shape desired, dip in egg and crumbs, and fry in hot fat until browned. drain well, dredge with salt, and serve with sauce tartare. spinach spinach should be well picked over, leaf by leaf, and washed in several different waters, and changed to a different pan each time it is washed, that the sand may be left behind with each washing. then put it in a large kettle, with a scant cup of water for a peck of spinach, and let it cook over a slow fire until tender; in this way its own juices will be extracted, and it will be more tasty than if cooked in water. it should be then drained and chopped extremely fine, or until as nearly a pulp as possible, and then mashed in a mortar or with a potato-masher. it is then ready to prepare in any way desired for the table. delicious spinach can be had canned, and if this is used it needs only to be very finely chopped and mashed, then seasoned, and prepared in any of the following ways. german spinach melt tablespoon of butter in a saucepan, and in it let simmer for ten minutes good-sized onion that has been finely chopped, then add cups of the boiled, chopped, and mashed spinach to it, and stir well together, and season thoroughly with salt and pepper; finish with / teaspoon of grated nutmeg, and or tablespoons of whipped cream, and pile high in a heated dish, covering the top with the chopped whites and riced yolks of hard-boiled eggs. spinach with white sauce prepare as in the above recipe, using, instead of the cream, / cup of highly seasoned white sauce, and at the last add the juice of lemon or tablespoon of reduced vinegar. german spinach with rhubarb another german way of preparing spinach is to cook rhubarb leaves or flowers (or both) with the spinach for the purée and to add chives. if canned spinach is used the rhubarb leaves should be cooked and chopped and added to the canned spinach before it is macerated. italian spinach wash / peck spinach and cook twenty-five minutes without water. drain, chop to a fine pulp, mash until smooth in a mortar, season with tablespoon of butter, salt and pepper, and encircle with a garnish of well-scrambled eggs to which has been added tablespoons of grated cheese. novelty spinach drain a can of spinach and chop it very fine, and then mash it until smooth. put it in a saucepan with tablespoon of chopped chives or grated onion, salt and pepper, and sprinkle the whole surface well with grated nutmeg. hard boil eggs, remove the yolks, and mix them thoroughly with the spinach. chop the whites, and arrange the spinach on rounds of toast, placing tablespoons on each piece, garnish with the whites of the eggs, and pour on each tablespoons of cheese sauce. if the arrangement on toast is not desired, the cheese sauce can be mixed with the spinach before serving it. spinach soufflÉ take cups of cooked chopped spinach, mash to a pulp, add cup of white sauce and the whites of eggs beaten very stiff, season well, and pile lightly in timbale cups; set these in a pan of water, and let bake in a moderate oven for fifteen minutes or less. before serving sprinkle the top of each with riced yolk of hard-boiled egg. baked squash or pumpkin cut a pumpkin or a squash in triangular or square pieces, about three inches across, scrape the seeds, etc., from each piece, and sprinkle with salt and pepper, and spread with butter. set in a moderate oven and bake for half an hour or until browned. serve garnished with sprigs of parsley. it should be eaten from the shell with additional butter. california squash take a very young summer squash, which if it be young enough need not be pared, and cut it into small pieces. fry half an onion in a tablespoon of butter, and when transparent and beginning to brown add the squash to it and season with salt and pepper. let all cook together for ten minutes, and then add / of a cup of hot water, and let cook until the squash is quite tender. stewed tomatoes empty can of tomatoes into a double boiler, and put with them cup of crumbled bread without crust, stir well together, season with pepper and salt, cover, and let cook slowly for half an hour, stirring from time to time. just before serving add a piece of butter the size of a walnut. while the tomatoes will be ready to serve with half an hour's cooking, they are improved by cooking an hour, and are better still if warmed again after cooling. escalloped tomatoes drain the juice from can of tomatoes. butter a baking dish, and cover the bottom with the tomatoes; dot with butter, dredge with pepper and salt, and sprinkle generously with fine bread crumbs; arrange another layer of tomatoes, and crumbs, and so proceed until the dish is filled. pour over all enough of the juice of the tomatoes to moisten well, and then finish the dish with a covering of crumbs. bake for twenty minutes in a moderate oven. breaded tomatoes slice large, solid tomatoes, dredge them on both sides with salt and pepper, and dip each slice in beaten egg, and then in fine bread or cracker crumbs. arrange them in a frying basket, and plunge them in hot, deep fat for one or two minutes to brown. drain, and garnish with sprays of parsley, or use as a garnish to other vegetables. fried tomatoes put tablespoon of butter in a frying pan, and when melted lay in thickly sliced tomatoes which have been rolled in egg and crumbs; when browned on one side turn them with a pancake turner and brown the other side, seasoning with pepper and salt. remove to the serving dish with a pancake turner, seasoning the first side cooked after they are turned onto the dish. a half a teaspoon of onion juice may be added to the butter in which they are cooking if desired. serve plain or with white sauce. devilled tomatoes cut in half and broil three or four nice solid tomatoes, and serve them with a sauce made as follows: take the yolks of hard-boiled eggs and crush them with a fork, add to them a scant teaspoon of dry mustard, heaping saltspoon of salt, and several shakes of paprika, or a dash of cayenne pepper; mix these dry ingredients well together, and then add to them tablespoons of melted butter, tablespoons of vinegar or lemon juice, and heat in a double boiler; when it begins to thicken remove from the fire and stir in well-beaten egg. chop the whites of the boiled eggs, and put with them teaspoons of chopped parsley, and decorate the centre of each broiled tomato with this before serving. creamed tomatoes take solid, medium-sized tomatoes, and, having cut a circular piece out of the stem-end, scoop out most of the inside, and fill with parboiled celery cut in half-inch lengths, mixed with an equal quantity of canned peas, and dampened with white sauce; heap teaspoon of peas on the top of each tomato, and bake for twenty minutes or more, and serve with highly seasoned white sauce poured over each. baked tomatoes with mushrooms wash good solid tomatoes and carefully cut out the inside; dredge with pepper and salt and fill the tomato with sauté mushrooms, using either fresh or canned ones, chopped and fried in butter. bake for about twenty minutes, or until heated through but not broken. tomatoes with nut force-meat slice the stem-end from large, solid tomatoes, scoop out the inside, and fill with a force-meat made of one cup of crumbs, / cup of chopped nuts, teaspoon of salt, saltspoon of pepper, tablespoon of melted butter, / tablespoon of grated onion, and egg. replace the tops on the tomatoes and bake them for about twenty minutes, watching that the skins do not break, as they will do in a too hot oven. tomatoes stuffed with egg and peppers cut the inside from solid, large tomatoes, and refill with a mixture of equal parts of chopped hard-boiled eggs and chopped sweet green peppers (or use pimentos) well moistened with melted butter and onion juice, and seasoned with salt. put in a baking dish, cover, and let bake for twenty minutes in a moderate oven. baked tomatoes with green peppers scoop out the inside from solid tomatoes, and refill with the tomato meat which has been cut out of the centre and chopped with sweet green peppers, using teaspoon of peppers to each tomato, and teaspoon of cracker crumbs or boiled rice; season with pepper and salt, and place / teaspoon of butter in each tomato before laying the top on; then bake in a moderate oven about twenty minutes. tomatoes filled with egg select very large solid tomatoes, and with a small, sharp knife cut a round piece out of the stem-end, then cut out a large enough space from the inside to hold a small egg, and arrange in a shallow pan. sprinkle with salt and pepper, add / teaspoon of grated onion, and set in a hot oven for five or six minutes. remove, and break into each tomato the yolk of egg and as much of the white as it will hold without running over the edge. sprinkle with salt, pepper, and a little chopped parsley, and replace in the oven, letting them cook slowly fifteen minutes until the egg is set. remove to individual plates for serving, taking care to not break the tomato. garnish with cress or parsley. tomatoes may be stuffed in a great variety of ways,--with fillings of fried cucumber, tomato, and chopped onions, or bread dressing with sage, etc. tomatoes stuffed with spinach cut an opening in the top of large, solid tomatoes, and scoop out some of the inside with a spoon, fill with "german spinach," and place in a hot oven for about twenty minutes; upon removing from the oven cover each with a slice of hard-boiled egg, or use the white rim filled with riced yolks. serve alone or as a garnish for another vegetable. tomatoes stuffed with macaroni scoop the inside from large, solid tomatoes and use it with bay leaf and some melted butter to make a tomato sauce. into this stir / cup of boiled macaroni (spaghetti or rice may also be used), and, after seasoning well with salt and pepper, fill the tomatoes with the macaroni, putting teaspoon of grated cheese on the top of each. bake in a moderate oven for about twenty minutes or less, and garnish with watercress or parsley. american rarebit put a little water and large tablespoon of butter in a frying pan, and when melted add large spanish onion or ordinary onions chopped fine, and let simmer slowly ten minutes. strain the juice from a can of tomatoes, and put the tomatoes in a double boiler; when they are heated through scrape the onions into the tomatoes, and let them all cook together for half an hour; season highly with salt and pepper, and just before serving add or well-beaten eggs, and let stand for a few minutes until somewhat thickened; serve on toast. if the flavour of onions is liked, a larger quantity of chopped onion may be used; and to increase the quantity, or more eggs may be added to this rule without other changes. for chafing-dish prepare in advance to the point where the eggs are added, and add these after reheating in the chafing-dish. tomatoes and onion proceed as in the preceding recipe without adding the eggs. tomatoes casino select large, solid tomatoes, and without cutting them let them boil for fifteen minutes; then slip off the skins, halve them, and lay each piece, cut-side down, on a round of toast the same size as the tomato. cover the top with warm hollandaise, bernaise, or maître d'hôtel sauce, and in the centre lay a slice of truffle; garnish with watercress. tomatoes indienne halve large, solid tomatoes, and arrange them in a shallow pan, cut-side up. dredge with salt and pepper, and spread with curry powder and some onion juice. put in the oven for ten minutes, or under the gas burners of the oven in a gas stove. do not let the tomatoes soften, and serve at once to prevent this. use alone or as a garnish to rice. tomatoes with eggs strain can of tomatoes and put them in a saucepan; stir well, and season with pepper and salt and tablespoon of butter, and, after they have cooked fifteen or twenty minutes, stir in or well-beaten eggs and serve on toast after two or three minutes' further cooking. curried tomatoes cut a thin slice from the stem-end of large, solid tomatoes, and scoop out some of the inside. fill with boiled rice to which is added the tomato removed from the inside and a little curry powder ( / teaspoon to cup of rice is a moderate amount). season the mixture well with salt, replace the top, and bake fifteen minutes. the curry powder can be omitted from the filling and the tomatoes served with curry sauce if preferred. savoury tomatoes cut in half rather large, solid tomatoes, allowing halves for each person to be served, and set them, cut-side up, in a shallow tin; press capers into the spaces, then dredge heavily with celery salt, sprinkle with salt and pepper, and set under the flame of a gas oven until the tops are blackened. the flame should be hot so that this may happen as quickly as possible in order that the tomatoes may not become softened by the heat; to this end it is also necessary to leave the door of the broiling compartment open. tomatoes creole cut in half, crosswise, or solid tomatoes, and set them, cut halves upwards, in a buttered pan. chop or sweet green peppers, mix with them teaspoon of chopped onion, and sprinkle this over the tomatoes; place a small piece of butter on each half, and sprinkle with salt and paprika. let bake about twenty minutes, then remove to rounds of toast, or nests of boiled rice, and pour over them white sauce. tomato loaf strain the juice from can of tomatoes through a sieve fine enough to stop all the seeds, and put in an enamelled saucepan to boil; season well with salt and pepper, and when it boils pour it onto enough gelatine dissolved in water to stiffen it. the amount of gelatine cannot be given, as the various vegetable gelatines, arrowroot, etc., vary in thickening power. instructions as to the proper amount for each pint of liquid will come with every package. set the jelly aside to cool, and arrange slices of hard-boiled egg on the bottom of custard cups or small plain moulds, and encircle these with slices of stuffed olive, pickled walnut, or truffles, or mushrooms. when the jelly is somewhat cooled, and so thick enough to hold down these garnishings when poured onto them, half fill the cups with it. serve when set and ice-cold, turned out on lettuce leaves. tomatoes and hominy take cups of cold boiled hominy and cups of boiled tomatoes, put them in a saucepan with tablespoon of butter, season generously with salt and pepper, and serve in a deep dish when thoroughly heated through, or put into a buttered baking dish with crumbs on the top (and a little grated cheese if liked); brown before serving. stewed turnips peel and wash turnips and cut them in eighths lengthwise, or in dice, and put them in boiling milk and water which covers them. let them cook slowly for half an hour uncovered, then lift them out and place on a hot dish at the side of the stove. make a sauce with / cups of the stock in which they cooked, into which beat the yolk of egg and / teaspoon of lemon juice; season this with pepper and salt and pour over the turnips. instead of this, ordinary white sauce may be made of the turnip stock. mashed turnips peel and quarter good-sized turnips, cover them with boiling water, and let cook until tender, which should be in from half an hour to three quarters; drain them in a colander, and press gently with a wire potato-masher to remove as much water as possible, then mash them and beat them well, stirring in tablespoons of butter, teaspoon of salt, and saltspoon of pepper. mashed turnips and potato prepare turnips as for mashed turnips, and mash with them an equal quantity of boiled potatoes; add butter, pepper, and salt, and beat up very light before serving. turnips au gratin cut boiled turnips in thin slices, and arrange them in a buttered baking dish in layers one inch deep; sprinkle each layer with melted butter, pepper, salt, and grated cheese. finish with cheese on the top, and bake for twenty minutes. ragout of turnips put tablespoons of butter in a saucepan, and when melted add tablespoon of chopped onion and cups of diced turnips, and stir until they begin to brown; season with teaspoon of salt, saltspoon of pepper, teaspoon of sugar, and add slowly cup of vegetable broth or milk into which tablespoon of flour has been made smooth. let simmer gently for half an hour. teltower rÜbchen buy the imported "rübchen," which are the daintiest tiny turnips, and heat them in their own liquor; then drain and serve with spanish sauce. parisian turnips cut turnips into small rounds with a parisian potato cutter, and boil them for half an hour or until tender, the time depending largely upon the age of the turnips. drain, and cover with highly seasoned white sauce, to which tablespoon of chopped parsley has been added. kindness to animals is not mere sentiment but a requisite of even a very ordinary education; nothing in arithmetic or grammar is so important for a child to learn as humaneness. journal of education, boston. vegetable combinations chop suey put cup of onions, fried until brown, cup of celery cut in two-inch pieces and then shredded and stewed in vegetable stock for half an hour, cup of fried mushrooms, and cups of boiled rice in a saucepan with a cup of thin brown sauce. let all heat together for ten minutes, and season with salt and pepper. colcannon this is made by the mixture of two or more vegetables already boiled. use equal parts of mashed potato and sprouts (or any greens) finely minced, and grated onion if wanted, and add some mashed carrots or turnips or both; season with salt and pepper. mix eggs through or cups of vegetables, press into a mould, and boil or steam for half an hour. turn out to serve, and serve plain or with a brown sauce. macedoine of vegetables boil small cauliflower and set it aside to drain; then boil cups of diced carrots, drain them when tender, but reserve the stock. add to the carrots the cauliflower carefully separated into little pieces, cups of boiled peas, or can, cup of cooked or canned flageolets, / a cup of carrot stock, / teaspoons of salt, small saltspoon of pepper, and tablespoon of sugar. let simmer together until heated, and then add chopped onion, bay leaves, tablespoon of butter. if liked, a sauce made of tablespoon of butter and tablespoon of flour thinned with the carrot stock and highly seasoned can be strained over the vegetables before serving. canned macedoine of vegetables delicious combinations of peas, shaped carrots, flageolets, etc., can be had in bottles. drain them, and put in a saucepan with tablespoon of butter and some pepper and salt. when hot serve or add / cup of cream. serve to garnish, or alone, or use to fill peppers, or tomatoes, or patties. vegetable chowder pare and slice in rather thick slices, enough potatoes to make cups, and prepare the same amount of shredded cabbage, and sliced onions. put tablespoons of butter in a saucepan, and when melted add the onions, and cook them for ten minutes. butter a large casserole, arrange over the bottom a layer of sliced potato, then a layer of cabbage, then one of onions, seasoning each with pepper and salt, and sprinkling with chopped hard-boiled egg, and so fill the dish. pour cups of milk, into which tablespoon of flour has been made smooth, over the chowder, set the dish in a shallow pan of water, and bake slowly for one hour. if the milk cooks away add a little more during the cooking. the same dish can be made in a kettle, in which case halve the potatoes and cook for three quarters of an hour. vegetable pie (st. george's house) boil enough carrots, turnips, and large white haricot beans to make a / cup of each when chopped or sliced after cooling, and enough potatoes to make a scant cup when sliced. slice enough bermuda onions to make / cup, and fry in butter until golden brown; then mix the onions and prepared vegetables, and add to them / cup each of canned peas, green beans, and tomatoes. season well with salt and pepper, stir in teaspoon of chopped parsley, dampen with the water in which the haricot beans cooked, heap into a deep baking dish, cover with a good crust, and bake until slightly browned. vegetable hash chop separately medium-sized potatoes, sweet green peppers (carefully seeded), fresh tomatoes, cup of boiled beets ( / a can), and raw onions. put tablespoons of butter in a frying pan, and when melted add the chopped onions, and let simmer slowly for five minutes, then add the tomatoes and let simmer another five minutes, then put in the potatoes, the peppers, and the beets. dredge well with salt and pepper, and, stirring occasionally, let all cook slowly until the juices are nearly absorbed; then let the hash brown on the bottom, and turn out with the brown on top. garnish with squares of toast. vegetable stew put tablespoons of butter in a large saucepan, and when melted add to it / cup of sliced onions, / cup of diced carrots, cup of shredded celery, and / cup of turnips cut in oblong pieces, and toss them in the butter for fifteen minutes; then pour over them cups of cold vegetable broth or water, add teaspoon of salt, bay leaves, small onions halved, carrots cut in quarters, small squares of turnip, and let simmer slowly for half an hour; then add potatoes cut in half, and let cook for half an hour more, and add more vegetable broth to keep the vegetables covered. make dumplings, and drop into the boiling stew, cover tightly, and cook ten minutes more; season well with salt and pepper, and serve with enough of the stock, thickened with a little flour and butter, to cover. vegetable casserole in order that this dish should taste and appear at its best, it should be cooked and served in an italian casserole dish from eight to ten inches in diameter. peel medium-sized onions, and take the layers off until a centre about three quarters of an inch in diameter is left; toss the centres in hot butter until browned, and chop the outside. cut medium-sized sweet green peppers in half, lengthwise, and fill each half liberally with a mixture of bread crumbs, chopped tomato, chopped onion, and salt and pepper. stuff solid, medium-sized tomatoes in any of the ways described under stuffed tomatoes. put tablespoons of butter in a saucepan, and when melted add to it tablespoons of chopped onions; fry these for ten minutes, then stir in tablespoons of flour, and use vegetable stock or milk, cups of either, to make a sauce; add bay leaf, and enough soup-browning to make a rich colour. put the stuffed peppers in a casserole dish with the glazed onion hearts and the sauce, cover, and let cook for ten minutes; then arrange the stuffed tomatoes in the casserole, distribute among them / can of button mushrooms, halved, / can of flageolets or peas, and leave the cover off the dish, letting it cook for fifteen minutes very slowly. this casserole can be varied in many ways, using different filling for the peppers and tomatoes, and either truffles, string beans, or fresh mushrooms in the sauce, which should not be too thick. vegetable ragout prepare for boiling what will make cups of turnip when cut in inch squares, / cups of potatoes, and / cups of carrots. put the carrots into slightly salted and sweetened water, let boil for ten minutes, then add the turnips and potato, and cook for ten minutes more. put tablespoons of butter in a saucepan, and when melted add tablespoons of chopped onion, and fry until slightly browned; then add tablespoons of flour, stir until smooth, and pour slowly into this cups of the stock in which the vegetables cooked; then add teaspoons of sugar, teaspoon of salt, / teaspoon of pepper; and the diced vegetables; cover, and let simmer slowly for half an hour, then add tablespoon of chopped parsley, and serve. bordeaux pie slice enough spanish onions to fill a cup / full, and fry them in butter until slightly browned. boil carrots to equal / cup when diced, potatoes enough to fill a cup / full, and peel cups of mushrooms, and toss them in a little butter in a frying pan over a moderate fire for ten minutes; hard boil eggs, and make cup of white sauce. cut the vegetables in small pieces, slice the eggs, add / cup of canned peas (or fresh boiled ones), teaspoon of chopped parsley, salt and pepper well, put in a little grated nutmeg and teaspoon of lemon juice, and mix all carefully with the white sauce. line a large baking dish (or small individual ones) with thin crust, fill with the mixture, cover the top with crust, and bake until slightly browned. new orleans stew slice onions, and fry them in large tablespoon of butter for five minutes; then add to them chopped sweet green peppers, stir well, and let cook together another five minutes; then scrape the contents of the frying pan into a double boiler, add the corn cut from ears of sweet corn (or / can of corn), and sliced tomatoes, cup of water, teaspoon of salt, teaspoon of sugar, and let all cook together for one hour; season afresh before serving. indian curry put tablespoons of butter in a frying pan, and add to it when melted onions chopped fine, and let cook very slowly for fifteen minutes. mix tablespoon of curry powder, tablespoon of sour apple, or tamarind-chutney chopped fine, teaspoon of salt, and enough vegetable stock to make a paste. when the onions are browned add this paste, and after stirring well put in cup of boiled haricot beans, cup of halved boiled chestnuts, and can of halved button mushrooms, and let all simmer together for ten minutes. have ready some stock made by putting tablespoons of desiccated cocoanut into a bowl and pouring over it cup of boiling water, and use this to dampen the cooking vegetables; then add cup of vegetable broth, and let cook ten minutes more. we westerners are fond of this served in this way with chutney, but in india they press it through a strainer and serve it as a purée, adding to it well-beaten eggs. encircle with rice in serving. curry of lentils soak or cups of german or egyptian lentils for two or three hours; drain them, and put them in boiling water, and let them cook for three quarters of an hour or until tender but not broken. salt well when they have been cooking a short time, and when done drain them, sprinkle with salt, and heap in a pyramid on a round flat dish; garnish with hard-boiled eggs cut in half, encircle with boiled rice, and pour curry sauce over the lentils only. serve extra sauce in a sauce-boat and indian chutney. curry of succotash heat can of lima beans and can of sweet corn, and when hot drain, and heap on a flat dish; cover with curry sauce, and serve with potato croquettes and indian chutney. creole curry boil cup of rice, and while it is cooking put cups of okra, cups of tomato, and small onions cut in halves, and teaspoon of butter in a double boiler, and when hot add cup of hot water, into which has been dissolved heaping teaspoon of curry powder, and let all cook together for half an hour; remove the onions, add the rice, season generously with salt, and serve with indian chutney. various vegetable curries almost any vegetable makes a good curry,--flageolets, carrots and peas, button mushrooms, etc., and either boiled rice or rice croquettes should be served. a garnish of spanish pimentos looks well, and the curry sauce should be plentiful. hard-boiled eggs halved are always nice with curry, and indian chutney should be served with it. "speaking of the immortality of animals in 'our animal friends,' charles wagner says, 'can that which comes from life return to chaos?--can a work of god have an end?'" nut dishes italian chestnuts chestnuts can be cooked either by roasting or by boiling. if roasted, the thin brown that clings to the nut is removed with the outer shell; if boiled, the inner skin often has to be removed with some trouble. roast chestnuts by putting them in a hot oven for eight or ten minutes, then use a small, sharp knife and peel them from the point down. to boil chestnuts put them, in their shells, in cold water and let them cook for five or six minutes after the water starts boiling, or put them in boiling water for ten or twelve minutes. peel carefully, and serve after roasting or boiling with brown sauce or mushroom sauce, plain or in cases. chestnut purÉe roast or boil cups of italian chestnuts, remove the shell and inner skin and chop them fine or put them through a vegetable mill. put them in a double boiler with milk enough to cover them and let them cook slowly for fifteen or twenty minutes, or until the milk is all absorbed. stir frequently, add tablespoon of butter, tablespoon of cream, plenty of salt and a little pepper. the purée should be the consistency of mashed potato. peanut purÉe shell or cups of peanuts, remove the inner skin, and put through a vegetable mill. put in a double boiler with milk to cover them, season with salt, and let cook gently half an hour, or until tender. stir frequently, and serve when the milk is absorbed and the peanut purée is the consistency of mashed potato. a tablespoon of whipped cream is an improvement if added during the last moments of cooking. michaelmas loaf mix cup of finely ground walnuts (or other nuts), cup of finely ground roasted peanuts, teaspoon of salt, saltspoon of pepper, / cups of fine bread crumbs, tablespoon of mixed sweet herbs (thyme, sage, and summer savory), and large onion or small ones chopped fine. when well blended bind together with eggs which have been slightly beaten, mould with the hands into a loaf, place in a well buttered roasting tin, and let it cook for ten minutes in a moderately hot oven; then add tablespoon of butter and cup of hot water, and baste frequently during half an hour's cooking. the loaf should be well browned and carefully removed to a hot platter. make a brown sauce in the pan in which the loaf cooked, and serve with this and cold apple sauce. christmas loaf make as in foregoing recipe, omitting the chopped onion and adding another half tablespoon (or even more) of the sweet herbs. serve with cranberry sauce. roast nut and barley loaf make a brown sauce with tablespoons of olive oil, / cup of browned flour, and use water or vegetable stock for thinning; chop large onion fine, and fry it in tablespoon of oil or butter, and mix the onion and the sauce with cups of cold boiled pearl barley, cup of finely ground roasted peanuts, cup of fine bread crumbs, teaspoon of salt, and saltspoon of pepper. with the hands mould into a loaf, place in a roasting pan which has been well buttered, and let cook in the oven for ten minutes; then add tablespoon of butter and cup of hot water, and baste every five minutes for half an hour. make a brown sauce in the same pan, or serve with caper sauce. garnish, if brown sauce is used, with english savoury croquettes. steamed nut and barley loaf make as in the foregoing recipe, but pack into a mould, set this in boiling water, and let it steam for an hour and a half or two hours. let cool in the mould, and turn out to serve cold, or to slice, or to use for nut hash. a brick-shaped mould will be made by any tinsmith to order, or the large sizes of baking-powder tins can be used to steam loaf. roasted nut loaf with hominy grind cups of nuts,--pecans, walnuts, roasted peanuts, etc., or use peanuts only,--and mix with them cups of cold boiled hominy, / cup of bread crumbs, hard-boiled eggs chopped fine, tablespoon of chopped parsley, tablespoon of grated onion, and raw egg. form into large roll, or several smaller ones, put in a buttered tin, and let bake in a quick oven for half an hour; baste with a little butter and water a few times. garnish with slices of lemon, and serve with brown sauce. this loaf may be steamed as directed for barley loaf and used hot, cold, or in hash. nut and fruit loaf chop mixed nuts enough to make cups, and add to them bananas chopped fine and / teaspoon of salt; mix well together, and press into a plain mould. stand the mould in a steamer, and let it steam for three hours. serve ice-cold, sliced, with pickles or catsup. foundation loaf this loaf can be made and kept in readiness for use, as it will remain fresh for several days if it is left in the covered mould in which it cooked and is kept in a cool place. put cups of water in a saucepan, and when the water boils stir into it cup of a finely ground cereal, preferably gluten flour or meal, or scotch oatmeal, and stir until thick; then add teaspoons of salt, / teaspoon of pepper, tablespoon of butter, and cup of shelled peanuts which have been put through a vegetable grinder twice. pack the mixture into a loaf-shaped mould, or large round tin with a tight-fitting lid, almost immerse it in water, and let it steam for two hours. use when cold, either for nut hash or croquettes, or with an equal amount of bread crumbs and the seasoning to make michaelmas or christmas loaf. nut hash use cold steamed nut loaf and the same amount of cold boiled potatoes. chop the potatoes and the loaf separately, and add to them, after mixing, / as much chopped onion. turn into a frying pan which contains melted butter well covering the bottom, dredge with salt and pepper, and stir frequently with a knife during the first ten minutes' slow cooking; then let the hash brown on the bottom, shaking the pan vigorously from time to time, season afresh, and turn out with the browned portion on top. one or chopped green peppers can be added to the hash, if the flavour is liked. i say nothing of taking life--of fattening for that express purpose; diseases of animals; bad blood made; cruelty superinduced;--it will be seen to be, it will be looked back on, as a form of, a second stage of cannibalism. george meredith. rice, macaroni, etc. boiled rice wash cup of rice by letting water run through it in a sieve, and put it in a large double boiler, the top of which contains plenty of water at boiling point; add teaspoon of salt, and let it boil, tightly covered, for twenty-five minutes; pour off the water then from the rice, still holding the cover on, and again place it over the boiler, and let the rice steam for another twenty minutes, when it will be found that each grain is separate, as it should be. use a fork to scrape it lightly into the serving dish. baked rice let / cup of rice soak for several hours in cups of warm water. drain and put in a baking dish, and cover with cups of milk containing / a teaspoon of salt. cover the dish, and let bake slowly for an hour or until the milk is absorbed and the separate grains of rice are soft. indian rice put tablespoon of butter into a double boiler, and when melted add onion chopped fine, the juice from can of tomatoes, tablespoons of rice, teaspoon of curry powder, some salt and pepper. cover and let cook together for three quarters of an hour. spanish rice put tablespoons of butter in a saucepan, and when melted add / cup of rice, and stir it for fifteen minutes; then add chopped onion, chopped tomato, and clove of garlic, cover with hot water or vegetable stock, and season highly with salt and pepper; stir well, then cover, and let the rice cook slowly for forty minutes. rice-tomato stew take cup of cold boiled rice, and put with it in a saucepan teaspoon of butter, or sliced tomatoes (or a cup of drained canned ones), bay leaf, some celery salt, pepper and salt, and stir well together; let cook slowly for ten minutes, taking care that it does not burn; remove the bay leaf, and serve on thick slices of toast. fried rice press newly boiled rice into an inch-deep pan, cover with a weight, and let it become cold. cut into two-inch squares, and fry until brown in hot butter. serve with tomato or curry sauce. escalloped rice butter a baking dish, and sprinkle the bottom with a layer of boiled rice, and cover this with slices of hard-boiled eggs; dot well with butter, sprinkle with salt and pepper, then arrange another layer of rice and egg, etc., alternating thus until the dish is filled. cover the top with bread crumbs, pour over all tablespoons of melted butter, moisten with / cup of milk, and bake slowly for twenty minutes. rice and cheese butter a baking dish well, and sprinkle a half-inch layer of boiled rice on the bottom; season with salt and pepper, and dot well with butter; then arrange a generous layer of grated cheese, and sprinkle this with english mustard mixed with water, then add another layer of rice, and so continue until the dish is well filled, having the rice on top. pour over all / cup of milk, or of the water in which the rice boiled, and let cook slowly in the oven for twenty minutes. baked rice and tomatoes butter a baking dish well, and put a layer of rice in the bottom of it, and over this arrange slices of tomatoes; dot well with butter, and season plentifully with pepper and salt and celery salt, then place another layer of rice, and so proceed until the dish is well filled. pour / cup of canned tomato juice over the rice, sprinkle the top with grated cheese, and bake for twenty minutes. italian rice put tablespoon of butter in a saucepan, and when melted add to it cups of boiled rice and cup of tomato sauce or tomato chutney; season well with salt and pepper, stir until heated through, and serve plentifully sprinkled with grated cheese. rice au gratin put cup of milk in a double boiler, when hot add to it tablespoon of flour mixed with tablespoon of butter, teaspoon of grated onion (or a few drops of onion extract), and / teaspoon of salt; stir into this cups of boiled rice, let cook for five minutes, then put in a buttered baking dish, with / cup of grated cheese on top, dredge this with paprika, sprinkle with bread crumbs, and let brown in the oven. rice omelet beat the yolks and whites of eggs separately, and to the yolks add / of a cup of milk, / of a cup of cold boiled rice, tablespoon of melted butter, some salt and pepper, and finally the stiff whites of the eggs. put in a buttered omelet pan, and proceed as in making the usual omelet, cooking over a slow fire and shaking the pan vigorously. sprinkle with salt and a little paprika; when set, turn together; serve with a sauce if desired, and garnish with watercress. rice czarina butter a baking dish, and put an inch-deep layer of boiled rice in the bottom. over this sprinkle finely chopped fresh or canned tomatoes, season with salt and pepper, and dot well with butter; then place another layer of rice somewhat thinner, and over this spread finely chopped green peppers, and so alternate tomatoes, peppers, and rice until the dish is well filled, having a layer of rice on the top. garnish this with thin slices of tomato in the centre, and encircle the edge with thinly cut rings from the peppers. pour tablespoons of melted butter over all, cover lightly with a tin cover, and let cook in a slow oven for twenty minutes; just before serving add more tablespoons of melted butter. savoury rice butter a baking dish, and half fill it with freshly boiled rice, sprinkle this with salt, pepper, celery salt, and a few drops of worcestershire sauce, then dot with mustard mixed with water, and pour / cup of tomato sauce over the surface evenly. fill the dish with the remaining rice, and season again with the same ingredients, adding / cup of grated cheese (sage cheese preferably); after pouring on the tomato sauce cover with a thin layer of crumbs and bake fifteen minutes in a slow oven. unpolished rice unpolished rice is used extensively in rice-growing countries, and has a quite distinct taste. when it can be obtained it makes a pleasant change, and can be served in any of the ways described for rice. pearl barley pearl barley should be put in plenty of boiling water and cooked for an hour, then drained, and prepared in any of the ways described for the serving of rice. american macaroni break / of a package of macaroni into two-inch lengths, and drop it into rapidly boiling salted water. let it boil for twenty-five minutes, then drain, and arrange with alternate layers of grated cheese in a buttered baking dish. season each layer with pepper and salt, and when the dish is filled pour over all cup of hot milk into which tablespoon of flour and of butter have been made smooth. cover the top with crumbs and bake twenty minutes or until browned. some makers of macaroni recommend putting the macaroni in cold water for fifteen minutes after boiling it, and then reheating it with seasoning, etc. macaroni au gratin break / of a package of macaroni into two-inch lengths, and put it into quarts of rapidly boiling salted water; let boil rapidly for twenty-five minutes, then drain. butter a baking dish, and put in it a half-inch layer of the macaroni, sprinkle generously with grated cheese, and season with salt and pepper; then put another layer of macaroni, and proceed as before until the dish is well filled, having macaroni on the top. dot evenly with butter, and bake about fifteen minutes or until a golden brown. macaroni bianca break half a package of macaroni into two-inch lengths, and drop it slowly into quarts of rapidly boiling salted water; in fifteen minutes pour off all but cup of the water, and add / cup of hot milk, stir often with a fork, and let boil until nearly dry or until tender, which will be in ten or fifteen minutes, and lift the macaroni into a strainer the instant it is cooked. butter a baking dish, and put in it a layer of macaroni, dredge with salt and pepper, then sprinkle lightly with a layer of grated cheese (using cup for the whole dish); dot well with mixed mustard, and sprinkle with worcestershire sauce. fill the dish with layers in this way, pour / cup of milk over all, and bake fifteen or twenty minutes, or until brown, in a quick oven. italian macaroni break / of a pound of macaroni into four-inch lengths, put in boiling salted water, and let it cook for twenty-five minutes. drain, and put in a saucepan with tablespoon of melted butter and / cups of tomato sauce; season well with salt and pepper, and serve on a hot flat dish with grated cheese plentifully sprinkled over it. macaroni with tomato and onion sauce boil / of a package of macaroni in rapidly boiling salted water for twenty-five minutes, and whilst it is cooking prepare a sauce as follows: put a large tablespoon of butter in a saucepan, and when melted stir into it minced onion, tablespoon of chopped parsley, and season with salt and pepper. let cook together for six or seven minutes, then add tablespoon of flour and cup of stewed and strained tomatoes, and stir well together for five minutes. butter a baking dish, put a layer of macaroni in it, then a layer of sauce, and so on till the dish is well filled, and set in the oven for ten minutes before serving. baked macaroni italian boil / of a pound of macaroni broken in two-inch lengths for twenty-five minutes, then drain, and put it in a buttered baking dish with cup of tomato sauce; season well with salt and pepper, and put a half-inch layer of grated cheese on the top, and bake for fifteen minutes. mexican macaroni put tablespoon of butter in a saucepan, and when melted stir into it / a can of tomatoes, small sweet green pepper, seeded and chopped fine, large onion chopped fine, and / teaspoon of salt. cover, and let cook very slowly for about forty minutes. then press through a coarse sieve, and put in a double boiler to keep hot. boil / of a package of macaroni for twenty-five minutes, drain, and pour over it the hot sauce. plain macaroni and cheese put / of a package of macaroni into boiling water, and let cook twenty-five minutes; drain, add cup of hot milk, tablespoon of butter, salt, pepper, and paprika; let boil up once, add / cup of grated cheese, and let cook five minutes more before serving. macaroni rarebit put in a saucepan tablespoons of butter, and when melted add cup of grated cheese and stir until the cheese is melted, and then add / a teaspoon of salt, / a teaspoon of mustard, / teaspoon of paprika, and tablespoon of flour dissolved in / cup of cream (or milk), to which also add slightly beaten eggs; mix all together thoroughly, put in cup of cooked macaroni, and serve with toast. spaghetti spaghetti can be cooked in any of the ways described for macaroni, but real neapolitan spaghetti is cooked as follows:--break lb. of spaghetti into or inch lengths, and put in a large saucepan full of highly salted boiling water and let boil for half an hour. at the same time put cup of good olive oil in a frying pan and when hot put in it green peppers, seeded and chopped, and let simmer until they begin to brown, then add to cloves of garlic cut fine, and large tomatoes, peeled, quartered, and thinly sliced. let cook for about half an hour or until the oil is all absorbed, and stir often. when cooked to the consistency of a thick sauce, sprinkle with salt and paprika; drain the spaghetti thoroughly, mix the sauce through it and serve on a large platter, sprinkling with freshly grated parmesan cheese. noodles to make noodles add / cup of sifted flour containing / of a teaspoon of salt to large egg which has been slightly beaten. mix well with a fork, and when stiff enough work with the fingers until the dough becomes very smooth and about the consistency of putty, and then wrap in a cloth and lay aside for half an hour. sprinkle a bread-board well with flour, and roll the dough out upon this five or six times, rolling it thinner each time; at the last roll it as thin as possible without breaking, then roll it lightly together like a jelly-cake roll, and with a very sharp knife, beginning at one end, cut it into slices about / of an inch wide if to be used for soup, and / of an inch wide if to be used with a sauce. with the fingers shake these ribbons until they are separated, and let them dry for about half an hour. cut about / of the noodles very fine, and when dried, drop these in hot oil and fry until crisp and brown; serve these sprinkled over the boiled noodles. to boil noodles, drop them in rapidly boiling salted water, cover them, and let them boil for twenty minutes, and then drain thoroughly. boiled noodles are delicious served with any brown sauce or tomato sauce, and can be used as directed for macaroni or spaghetti. very good noodles can be bought already made. german noodles put cups of dried noodles into boiling salted water, let them cook rapidly for twenty minutes, drain, and put in a saucepan with tablespoon of butter and cup of brown sauce, to which has been added tablespoon of reduced vinegar and a few capers if liked. serve when thoroughly heated through, and add a little salt and pepper when in the dish. italian noodles put cups of dried noodles into boiling salted water, let cook twenty minutes, drain, and put in a saucepan with tablespoon of butter and cup of tomato sauce or chutney. season with pepper and salt, and serve on a hot dish, with the top well sprinkled with grated cheese. where man was all too marred with sin the ass, the ox were bidden in. where angels were unfit to come these humble entered holydom. there in the stable with the beast the christmas child hath spread his feast. these his adorers were before the kings and shepherds thronged the door. and where no angels knelt there kneeled the innocent creatures of the field. katherine tynan hinkson. croquettes bean croquettes wash cups of dried beans, then soak them in water for twelve hours or more, and cook in the same water about an hour or until tender; strain off the water, press through a sieve, and add teaspoon of salt, saltspoon of pepper, tablespoon of butter. stir well together, shape into croquettes, dip in beaten egg and crumbs, and fry in deep vegetable fat. serve with tomato or horse-radish sauce. cheese croquettes beat the white of egg very stiff, and stir into it cup of fine bread crumbs, cup of grated cheese, / teaspoon of salt, and saltspoon of paprika. shape into balls or croquette forms, then roll in the beaten yolk of egg and crumbs, put in a frying basket, and fry in boiling vegetable fat until a golden brown. lay on brown paper in the oven for three minutes, then arrange in a heap on a paper doily, dust with grated cheese, and garnish with watercress or parsley. swiss cheese croquettes melt tablespoons of butter, add a few drops of onion juice, / cup of flour, / cup of milk, the yolks of eggs, cup of grated american cheese, and / cup of swiss cheese cut into small pieces. let cook in a double boiler until the cheese is melted, then season with salt and cayenne; let cool, then shape into croquettes, roll in crumbs, and fry in deep fat. chestnut croquettes peel, blanch, and chop fine enough italian chestnuts to make cups, and boil them in water or milk to cover them for three quarters of an hour or until they are tender and the milk absorbed; let cool somewhat, then add cup of bread crumbs, and beaten egg, and / teaspoon of salt. shape into croquettes, roll in egg and crumbs, and fry in deep fat. serve with mushroom sauce or as a garnish. egg croquettes hard boil or eggs, add to them tablespoon of chopped parsley, chop very fine, and season highly; then moisten with milk or cream. mould into shape, roll in egg and crumbs, and fry in hot fat. serve as a garnish to rice or tomatoes, or as a separate dish alone, or with curry sauce, horse-radish sauce, tomato sauce, or devilled sauce. farina croquettes put cups of milk in a double boiler, and when hot add cup of farina and some salt. cook until well thickened, and then whip vigorously into it beaten egg. let cool, mould into croquettes, dip in crumbs, and fry in hot fat. serve with savoury sauce or with jelly melted to the consistency of cream. hominy croquettes put pint of cooked hominy into a saucepan, add tablespoons of cream or milk, and stir over the fire until hot, then remove from the fire and season with salt; add the yolks of eggs lightly beaten, shape into croquettes, roll in crumbs, and fry until nicely browned. serve with some savoury sauce or as a garnish to scrambled or fried eggs. lentil croquettes put cup of well-washed lentils into cups of water or vegetable broth when at boiling point, and let them cook slowly for an hour or until tender, strain them, and mash them in water, and let them cool. put tablespoon of butter in a saucepan, and when melted add finely chopped onion, and let cook for ten minutes; add this to the lentils, with slices of bread which have been well soaked in milk, beaten eggs, and enough fine bread crumbs to make the mixture thick enough to form into croquettes. season highly with salt and pepper, shape into form, roll in egg, and then in crumbs, put in a frying basket, and fry in deep fat. serve with horse-radish or onion sauce. lentil croquettes may also be served with caper sauce, and each croquette garnished with a slice of seeded lemon. macaroni croquettes have ready a kettle of salted boiling water, then shake into it / cup of macaroni, and let boil briskly for half an hour; then drain, and cut into small pieces. while the macaroni is cooking, make a sauce of cup of hot milk to which is added tablespoon of butter and tablespoons of flour rubbed together, to which add, when thickened, the yolks of eggs well beaten, teaspoon of salt, saltspoon of pepper, and the chopped macaroni (the sauce must not cook after the eggs are added). turn out to cool, and when cold form into pyramid-shaped croquettes, roll in egg and crumbs, and fry in deep fat. serve with tomato sauce and a little sprinkling of grated cheese. italian croquettes put tablespoon of butter in a saucepan, and when melted add finely chopped onion, let cook slowly for five minutes, then add cups of boiled macaroni, cup of milk, cover, and stirring frequently let simmer slowly for half an hour or until the milk is absorbed; add cup of drained canned tomatoes, or or chopped fresh ones, and tablespoon of grated cheese, teaspoon of mixed mustard, tablespoon of highly flavoured catsup, salt and pepper. cook for ten minutes more, then add / cup of bread crumbs and teaspoons of chopped parsley. turn into a bowl, and when somewhat cooled add beaten egg and stir it well through the mixture. when cool and firm form into shapes, brush with egg, roll in crumbs, and fry a golden brown in deep fat. serve plain or with tomato or curry sauce. tomato croquettes take / of a cup of stewed tomatoes without any juice, put in a saucepan over the fire, and stir into them tablespoon of butter, cup of mashed potatoes, / cup of grated bread crumbs, and some salt and pepper. mix well together, and then add lightly beaten egg. remove from the fire, turn into a deep plate, and when cold form into croquettes; dip each in egg and bread crumbs, fry until brown, and serve with a savoury sauce. dried pea croquettes put cup of dried peas in cold water or broth, let cook for / hours or until tender, then strain and mash. add to them finely minced onion which has been fried ten minutes in tablespoon of butter, salt, pepper, tablespoons of flour, eggs, and bread crumbs to make stiff enough to shape into croquettes or flat cakes. roll in crumbs, and fry golden brown in deep fat. serve with onion or tomato or mint sauce. nut croquettes with potato chop or grind cups of mixed nuts, and mix with them cups of mashed potatoes, teaspoon of grated onion, teaspoon of salt, dash of nutmeg, and yolks of raw eggs. shape into croquettes, dip in egg, and crumbs, and fry in hot, deep vegetable fat. nut croquettes with salsify use / cup each of ground pecans and walnuts, and with them mix cups of boiled mashed salsify, teaspoon of salt, tablespoon of grated onion, tablespoon of chopped parsley, tablespoons of bread crumbs, form into croquettes, roll in egg and crumbs and fry in deep fat. serve with tomato chutney. nut croquettes with cocoanut grind cup of any sort of nuts, and add to them cups of bread crumbs, / cup of grated cocoanut, tablespoons of peanut butter, / teaspoon of celery seed, teaspoon of salt, and egg, well beaten. mix well, and form into croquettes or balls, dip in egg and crumbs, and fry in deep vegetable fat. nut croquettes can be made of the mixtures given for nut loaf, rolled in egg and crumbs and fried. potato croquettes take cups of mashed potatoes and stir into them lightly beaten eggs, / teaspoon of salt, and a little paprika, and tablespoon of chopped chives or parsley; form into croquettes or rolls, roll in egg and fine crumbs, and fry in deep fat. potato croquettes with cheese to cups of cold mashed potatoes add the beaten yolk of egg, tablespoon of grated cheese, tablespoon of milk or cream, and a few drops of onion extract; season with pepper and salt, form into shapes and fry in deep fat. savoury potato croquettes to cups of cold mashed potatoes add beaten egg, chopped onion, tablespoon of chopped parsley, tablespoon of mixed sweet herbs, and tablespoon of cream. shape, roll in egg and fine crumbs, and fry in deep fat. mashed potato croquettes with peas to cups of cold mashed potatoes add egg, pepper and salt, and form into flat, small cakes; in the centre of each put teaspoon of canned peas, then lap the potato mixture over these, and form into balls. dip in egg and crumbs and fry in deep fat. creole potato croquettes to cups of mashed potatoes add beaten egg, pepper and salt, and tablespoons of chopped green peppers (or chopped red pimentos) which have been fried in butter for ten minutes; shape, roll in egg and crumbs, and fry in deep fat. sweet potato croquettes to cups of mashed sweet potato add beaten egg, pepper and salt; shape and roll in egg and crumbs, and fry in deep fat. sweetened rice croquettes soak cup of rice three hours in warm water, then drain and put into a double boiler with pint of boiling milk, and let cook for half an hour; then add tablespoon of sugar, tablespoon of melted butter, and / teaspoon of salt, and let simmer ten minutes more. let cool somewhat, and then stir in slowly eggs, which have been beaten to a froth, and stir until it thickens; then add the grated peel of lemon, and turn out upon a dish to cool. when cold and quite stiff form into balls or oval croquettes, dip in very fine cracker crumbs, and fry in deep fat. serve alone with sauce or as a garnish. carolina croquettes boil eggs ten minutes, remove the shells, press the yolks through a sieve or potato-ricer, chop the whites fine, and mix with the same amount of boiled rice; dampen with a little melted butter, season with pepper and salt, form into balls, roll in egg and crumbs, and fry in deep fat. when a golden brown drain and serve with some savoury hot sauce, or as a garnish to curry. plain rice croquettes mix together cups of cold boiled rice, / teaspoon of salt, and tablespoon of melted butter, tablespoon of flour, and beaten egg. form into balls, roll in flour, and fry in deep fat. serve while crisp. pink rice croquettes make croquettes as above, but omit the sugar and add / teaspoon of paprika and tablespoons of tomato catsup to the rice before frying. curried rice croquettes put / of a cup of milk in a saucepan with butter the size of an egg and let it boil; then stir into it cup of rice that has boiled twenty minutes in salted water. add small teaspoon of curry powder, a few drops of onion juice, and salt to taste. when the milk boils remove from the fire and add a beaten egg to it, stirring vigorously. let cool, shape into croquettes, and fry in hot fat. serve apple sauce or onion sauce with these croquettes. english savoury croquettes to each cup of fine bread crumbs use tablespoon of mixed sweet herbs and teaspoon of minced onions and bind all together with egg, slightly beaten. season with / teaspoon of salt, scant saltspoon of pepper, / teaspoon of celery salt, form into balls, roll in egg, and then in crumbs, and fry in deep fat until golden brown. serve with a brown sauce or as a garnish to nut loaf. mixed vegetable croquettes boil separately ten carrots and turnips and potatoes and chop fine; then mash, and add to them tablespoon of butter and tablespoons of hot milk. put tablespoon of butter in a frying pan, and when melted cook slowly in it for ten minutes, or until beginning to brown, large onion chopped fine. add this to the mashed vegetables, also tablespoon of chopped parsley, and season with salt and pepper. when cool form them into croquettes or flat cakes, and dip in egg, and then in fine crumbs, and fry. if croquettes are made fry in deep, hot fat; if cakes are made they can be fried in a frying pan like pancakes, and browned on one side, then on the other. serve plain, or as a garnish to other vegetables, or with spanish sauce. any of the mixtures for croquettes can be moulded into flat cakes and fried until browned in butter on a griddle or in a shallow frying pan. take not away the life you cannot give, for all things have an equal right to live. dryden. timbales and patties egg timbales into cup of milk rub heaping tablespoon of flour until smoothed, add tablespoon (measured before melting) of butter, the lightly beaten yolks of eggs, / teaspoon of salt, saltspoon of pepper, and the same amount of celery salt. beat the whites of the eggs until very stiff, and stir these into the other ingredients with a fork. turn into buttered timbale moulds, and set these in a pan containing hot water which almost reaches the top of the moulds. let bake in a moderate oven for fifteen or twenty minutes or until well set. turn out on a hot, flat dish and serve with tomato sauce or bread sauce. savoury egg timbales make the foregoing recipe, but add tablespoon of chopped onion and tablespoon of chopped parsley, or substitute minced shallots, chives, or onion tops. egg-tomato timbales make plain egg timbales, but instead of using milk use cup of tomato juice from canned tomatoes. add tablespoon of chopped parsley, or chives if desired. pea timbales take / cups of boiled peas, put them through a ricer, or mash to a pulp, and when cooled add to this lightly beaten eggs, teaspoon of chopped mint, teaspoon of grated onion (or chopped chives), tablespoons of melted butter, / teaspoon of salt, and saltspoon of pepper. fill timbale moulds, set in a pan containing some hot water, and cook in a moderate oven fifteen or twenty minutes or until well set. turn out and serve with sauce. corn timbales take cup of canned corn and add to it eggs slightly beaten, / teaspoon of salt, a little paprika, / teaspoon of onion juice, / teaspoon of sugar, and / cups of milk. pour into buttered timbale moulds, or a large mould, and set in hot water, and bake in the oven about twenty minutes or until firm. turn out and garnish with slices of broiled tomatoes. potato and cheese timbales take or good-sized potatoes, boil and mash them, and beat into them tablespoons of butter and eggs; then add cup of grated cheese, teaspoon of salt, and some paprika, press into small moulds or cups, and let cook as directed above for about twenty minutes. turn from the moulds, and serve with a sauce of melted butter to which is added a little grated cheese, paprika, and chopped parsley. potato timbales beat eggs (yolks and whites together), add to them / of a cup of cream, then cups of mashed potatoes, teaspoon of grated onion, a little pepper, teaspoon of salt, and some nutmeg; beat together until perfectly smooth, and then press into timbale moulds, the bottoms of which are covered with buttered paper. stand these in a shallow pan containing boiling water in the oven, and let cook for about twenty minutes. then loosen the sides with a thin knife, and turn out carefully onto a heated flat dish. garnish with peas or macedoine vegetables, or use as a garnish. rice timbales to cup of boiled rice add chopped hard-boiled egg, tablespoon of tomato catsup, / teaspoon of salt, saltspoon of pepper, tablespoons of melted butter, and well-beaten eggs. fill well-buttered timbale moulds with this mixture, set them in a pan containing warm water, and bake in a slow oven for twenty minutes, or until well set. timbale cases, pastry cases, ramekins, or patties may be filled with any of the following recipes and served as a separate course at luncheon or dinner. artichoke patties boil jerusalem artichokes as directed, cut in half-inch cubes, cover with a highly seasoned white sauce, and use to fill patties or cases. asparagus patties use only the tender ends of white or green canned asparagus, heat in white sauce, and use to fill cases or patties. celery patties use celery prepared as in creamed celery, only cut the stalks into inch-long pieces. fill heated pastry cups or patties with the mixture. chestnuts in cases peel cups of italian chestnuts, and blanch them by pouring boiling water on them and letting them stay in it until the skins remove easily; then cut them in quarters, put them in boiling water, and boil them half an hour or until soft. while they are finishing cooking put tablespoon of butter in a saucepan, and let it cook slowly until a rich dark brown then add to it tablespoon of flour, and stir until as smooth as it will come, then add / cups of milk and teaspoon of caramel or soup-browning, and season highly with salt and pepper. put the chestnuts in the sauce, and fill pastry cases with the mixture. patties of fresh green peas use fresh green peas boiled as directed, or use canned french peas; reheat in white sauce, and use to fill patties or timbale cases. a little finely chopped mint can be added to the sauce if liked. egg patties hard boil the eggs required, chop fine when cold, and reheat in parsley sauce, and use to fill heated cases or patties, or use eggs newburg for filling. macedoine patties use imported macedoine of vegetables, heat in a double boiler with white sauce, and use as patty filling in heated cases. mushroom patties cut fresh mushrooms in quarters, toss them in melted butter for five minutes, then cover them with white or brown sauce, and serve in heated cases or patties. any of the recipes given for mushrooms can be used to fill patty cases, mushrooms newburg being especially suitable. canned mushroom patties toss the mushroom buttons in hot butter for five minutes, cover them with white sauce, and use to fill heated patties. "as i was hurrying away from the slaughter-house, three beautiful lambs were led in by a man, with a long, shining knife. filled with horror and indignation, i said: 'how can you be so cruel as to put to death those little, innocent lambs?' 'why, madam,' said the man, 'you wouldn't eat them alive, would you?'" sauces caramel for colouring put / cup of powdered sugar in a small saucepan over a very low fire, stir with a wooden spoon until melted, and continue to stir until it is a rich brown; add cups of warm water, and let it simmer for fifteen or twenty minutes, then skim and strain, and bottle for use in giving a rich colour to soups and sauces. ready-made vegetable extracts of good dark colour can be bought, and are one of the few things which seem better than the home-made product. reduced vinegar this adds a delicious flavour to many sauces, vegetables, and soups, and is made by putting vinegar, with a little salt and pepper, in a saucepan and letting it boil rapidly until reduced, the proportions being tablespoons of vinegar, saltspoon of salt, and a pinch of pepper cooked until reduced to teaspoon of liquid. strain before using. sauce bernaise into tablespoon of reduced vinegar beat slowly the yolks of eggs to which has been added tablespoons of cold water, and when well mixed hold in a small saucepan above a slow fire; put in a small bit of butter, and when melted stir in another, and so continue until / tablespoons have been used. when the sauce is smooth and creamy, season with salt and pepper or paprika, and add / teaspoon of tarragon vinegar, or teaspoon of minced tarragon leaves. the sauce cannot be served very hot or it will curdle. it may be served cold also. black butter sauce put or tablespoons of butter in a saucepan with saltspoon of salt and a little pepper, and let cook slowly until browned; then add teaspoon of reduced vinegar or lemon juice, and serve hot. bread sauce put large slice of bread, cut an inch thick, into cups of milk with onion with cloves stuck in it, add pepper, salt, and teaspoon of butter. let simmer until the bread is quite soft, lift out the onion and cloves, beat well with a fork, and serve. serve fine golden brown bread crumbs with the sauce, as these belong with it. brown sauce put tablespoon of butter in a saucepan, and when well browned, remove from fire, add tablespoon of flour, stirring until smooth; then add gradually cup of vegetable stock or milk, and, when all is smooth and well thickened, / teaspoon of brown colouring, and salt and pepper. it improves the flavour to let the stock to be used simmer for ten minutes with bay leaf and / an onion added to it. variations of brown sauce add chopped button mushrooms, chopped fried peppers, tiny pearl onions, boiled eggs, etc., to vary brown sauce. sauce bordelaise to cup of brown sauce add teaspoon of grated onion, minced fresh mushrooms (or tablespoon of chopped canned ones), teaspoons of chopped parsley, and salt and pepper. stir over a slow fire for five minutes before serving. drawn butter melt tablespoons of butter, and stir in until smooth tablespoons of flour; then add slowly cups of boiling vegetable stock, teaspoon of salt, and a little cayenne or paprika. curry sauce put tablespoon of butter in a saucepan, and when melted stir into it large onion chopped fine, and let simmer for six or seven minutes; then add sour apple chopped fine (or, if it can be had, tablespoon of tamarind chutney), stir for three or four minutes, then add / cup of strong vegetable stock or water, and let cook gently for five minutes; pour on another / cup of vegetable stock and cup of milk, into which dessert spoon of curry powder has been stirred until smooth; let all boil up once, then press through a sieve, pressing well to get the juices, return to the fire, and to thicken, use tablespoon of flour blended with tablespoon of butter to every cup of liquid. stir until the consistency of thick cream, and add a little salt before serving. the quantity of curry powder here named will make a mild curry sauce. caper sauce put tablespoon of butter in a frying pan, and when melted add tablespoon of flour and stir until smooth. now add, a little at a time, cups of vegetable broth, and stir until it boils and is smooth. put in heaping tablespoons of capers and chopped hard-boiled egg, and season well with salt and pepper. one tablespoon of cream may be added at the last to enrich the sauce if desired. cheese sauce make cup of highly seasoned white sauce, and add to it scant cup of grated cheese; stir in a double boiler until the cheese is melted, then add a few drops of yellow colouring extract, and salt and paprika. french cucumber sauce grate cucumber and drain it well, then add to it / teaspoon of salt, a dash of cayenne, and tablespoon of vinegar. dutch butter to every tablespoon of melted butter add teaspoon of lemon juice; season with salt. devilled sauce put tablespoon of butter in a saucepan, and when melted add tablespoon of chopped onion, and let cook slowly for five minutes. then add tablespoon of chopped parsley, tablespoons of vinegar, tablespoon of walnut or mushroom catsup, tablespoon of english mustard, / teaspoon of salt, saltspoon of black pepper, and a little cayenne. thicken with tablespoon of flour, and when smooth add enough vegetable stock to make the consistency of cream. the sauce may be used as it is or pressed through a sieve to strain. egg sauce to cup of well-made white sauce add hard-boiled eggs chopped fine, and teaspoon of chopped parsley, and a little salt and paprika. french sauce rub together tablespoon of flour and of butter, and put in a saucepan; as it melts add slowly cup of boiling water or vegetable stock, let boil, stirring constantly, then remove from the fire, and when somewhat cooled add the juice of lemon, tablespoons of tarragon or chervil vinegar, egg-yolks slightly beaten, and salt and pepper. german sauce make brown sauce, add / can halved button mushrooms and tablespoon of reduced vinegar, and season with salt and pepper. german egg sauce mix beaten egg-yolks with teaspoon of flour, scant cup of cream or milk, tablespoon of butter, and tablespoon of lemon juice, season with salt and pepper, and beat vigorously, until thickened, over a hot fire, but do not let the sauce boil at all. add hard-boiled egg, chopped fine, and tablespoon of minced parsley before serving. herb sauces make a good white sauce and to each cups of sauce add the herbs selected, prepared as follows: take a handful of the leaves, and after washing them well put them in a pan with a little salted boiling water; let cook for five minutes, then drain, and dry with a cloth, and put in a mortar with tablespoon of butter, and macerate until fine; add this to the white sauce. in this way parsley, mint, tarragon, chervil, and other herb sauces can be made. sauce hollandaise to tablespoon of reduced vinegar add the yolks of eggs mixed with tablespoons of cold water; stir well together, and cook by holding above a very slow fire, in order to prevent curdling; add tablespoons of butter, stirring it in a little at a time until all is used. season with salt and pepper and serve warm or cold. horse-radish sauce rub together tablespoon of butter and of flour and put in a saucepan. when melted and smooth from stirring, add slowly / cups of heated milk; when properly thickened by slow cooking, put in tablespoons of grated horse-radish, stir well, season with salt, add teaspoon of butter, and serve on croquettes, etc. maÎtre d'hÔtel sauce this is made by using sauce hollandaise and adding to it tablespoon of lemon juice and tablespoon of finely chopped parsley. mint sauce wash the mint and take / cup of the leaves; chop them fine, macerate in a mortar, then cover with cup of hot vinegar, add teaspoon of sugar, and let stand a few moments before using. mushroom sauce make brown sauce and add to it / can of button mushrooms, halved. let heat through before serving. nut sauces for these use pignola (pine) nuts, almonds, chestnuts, or any other sort. remove the shells, blanch in boiling water to remove the inner skin, and chop them very fine. put tablespoon of butter in a frying pan, and when melted add to it tablespoon of chopped onion, and let cook for five minutes; then add / cup of chopped nuts and stir until brown, scrape the contents of the pan into a mortar, and pound them well. blend tablespoon of flour and tablespoon of butter, put in a saucepan, and when melted and smooth add / cup of milk and / of the nuts; let cook slowly two or three minutes, add another / cup of milk and the remaining nuts. salt well, and add a little pepper; let cook very slowly, and when the sauce is the proper thickness stir in tablespoon of thick cream. the sauce can be darkened with brown colouring, or by browning the thickening flour in butter. onion sauce chop onions very fine and brown them in tablespoons of butter; add tablespoon of flour, let this brown also, and thin with cup of broth or water or milk. add pepper and salt, and beat egg-yolk into it before serving. serve either strained or unstrained. parsley butter put butter in a saucepan, and when melted add finely chopped parsley and some salt, using teaspoon of parsley to every tablespoon of butter used. serve on boiled potatoes, asparagus, etc. parsley sauce into cups of white sauce stir beaten egg and tablespoons of finely chopped parsley. sauce provenÇal to cup of spanish sauce add tablespoon of white wine, tablespoons of tomato sauce, and tablespoon of chopped chives, and cook together slowly ten minutes before serving. season with salt and pepper before serving. piquant sauce put tablespoons of vinegar in a saucepan with tablespoon of chopped shallots or onions, and let cook slowly until only tablespoon remains; add to this cup of spanish sauce, and when at boiling point put in the sauce teaspoons of minced sour pickles, teaspoon of chopped parsley, and some salt and pepper; serve with croquettes or vegetables. sauce ravigote ravigote is merely the name applied to the mixture of herbs combined with flavouring for this sauce. these are chives, cress, burnet and chervil, in equal proportions. use tablespoons of the mixed herbs, scald them in tarragon vinegar, drain them, chop them fine, and add them to cup of plain mayonnaise. sauce robert this is made by adding to cup of spanish sauce tablespoons of white wine, teaspoon of onion juice, and / teaspoons of mustard mixed with teaspoons tarragon vinegar. season, and make hot in a double boiler, letting all cook slowly together ten minutes. spanish sauce this is a rich sauce which is used as a basis for many sauces, and can be made at a leisure time and used any time within a few days. any stock in which vegetables have been cooked may be used, but the best one is made as follows: wash or cups of red beans or lentils, and after soaking them in quarts of water for ten hours or more empty them with the same water into a saucepan, and put with them onions halved, sprigs of parsley, cup of carrots quartered, / cup of diced turnips, tablespoon of salt, stalks of celery cut in short lengths, and a small bag containing teaspoon of thyme, bay leaves, cloves, whole peppers, and teaspoon of allspice berries. let boil hard for one minute, then set on the stove where it will simmer slowly for two hours. strain the broth through a fine sieve, and use the vegetables in a stew, a deep pie, or a curry. to finish the spanish sauce put tablespoons of butter in a saucepan, and when melted stir into it tablespoons of flour and let brown, stirring constantly; then add a little stock at a time until about cups have been used and the sauce is the consistency of thick cream. darken with teaspoon of brown colouring, add tablespoon of sherry, and pepper and salt. spinach sauce put cup of freshly cooked or canned spinach, from which the juice has been pressed, into a basin or mortar, and chop or mash to a pulp. melt tablespoon of butter in a saucepan, add to it small onion chopped fine, let cook slowly for five minutes, then add the spinach, and let cook for ten minutes more. put cup of milk into a double boiler with bay leaf, stalk of celery (or some celery seed), and when it boils add tablespoon of flour blended with tablespoon of butter; season with salt and pepper, and when thickened stir the spinach into this, sprinkle with grated nutmeg, and let cook together for ten minutes. press through a sieve before serving. sauce tartare make a plain mayonnaise sauce (see salads), and to each cup add teaspoon of gherkins and teaspoons of capers, both very finely minced; sprinkle a little cayenne on the sauce before serving. tomato sauce use fresh tomatoes, and after washing them slice them, skins and all. put tablespoon of butter in a saucepan, and when melted add tablespoons of finely chopped onion, let cook slowly for five minutes, then put with them the tomatoes, bay leaves, clove of garlic, teaspoon of sugar, some pepper and salt, and let cook gently for fifteen minutes; then strain, pressing through a sieve, and return the liquid to the fire to simmer until reduced to the proper consistency. tomato sauce with other vegetables make tomato sauce, using with it chopped celery, chopped peppers, or chopped mushrooms, which have been fried for ten minutes in hot butter and added after the sauce is strained. tomato sauce with nuts chop tablespoons of blanched nuts, fry them for ten minutes in tablespoon of melted butter, and add these to strained tomato sauce. tomato sauce with egg to each cup of strained tomato sauce add hard-boiled eggs chopped fine. sauce vinaigrette to each cup of french dressing add tablespoon of minced onion and tablespoon of macerated parsley. white sauce put tablespoons of butter in a saucepan, and as soon as it is melted stir into it slowly tablespoons of flour, using tablespoon at a time, then add slowly cups of warm vegetable stock or milk, stirring all the while; then add / of a teaspoon of salt, saltspoon of pepper, and cook slowly for five minutes, stirring constantly; add tablespoon of butter, and stir for another minute. some flour thickens more than others, and if the sauce seems too thick, thin with a little cream or milk. white sauce may be varied in many ways by using onion juice, mushroom catsup, chopped chives, etc. the white sauce may be made in a double boiler. put the milk in the top receptacle, and when boiling add the flour dissolved in a little cold milk, then the butter, etc., and let cook ten minutes or until thickened. some people are not to be persuaded to taste of any creatures they have daily seen and been acquainted with whilst they were alive.--in this behaviour, methinks there appears something like a consciousness of guilt; it looks as if they endeavoured to save themselves from the imputation of a crime (which they know sticks somewhere) by removing the cause of it as far as they can from themselves. from the essays of douglas jerrold. eggs boiled eggs eggs are very palatable when put in boiling water and cooked for three or three and a half minutes, but some cooks recommend that "boiled eggs" should never boil, but instead, be placed in a large saucepan which is filled with water that has boiled and just been removed from the fire. the instructions are to cover the saucepan closely after putting the eggs in the water, and let it stand on the back of the stove, the eggs to be removed in ten minutes if wanted soft, and in twenty minutes if liked well set. hard-boiled eggs are certainly more palatable cooked in this way than when boiled for ten minutes in the ordinary way. fried eggs put a little butter into a small frying pan, and when melted break an egg into a saucer, and slide it carefully into the hot butter, and let it fry until the white is thoroughly set, cooking as many as are required, separately, in the same way. if a tight cover is put over the frying pan when the egg is put in, the yolk of the egg will be as pink as a nicely poached egg when done. season with pepper and salt before serving. a little worcestershire sauce or walnut catsup heated in the pan and poured over fried eggs adds variety. poached eggs fill a deep frying pan / full of hot water, and stir into it one teaspoon of vinegar and teaspoon of salt. when the water reaches boiling point break the eggs carefully one by one into it, remove the pan from the intense heat, cover it, and let the eggs cook until the whites are firmly set. if the water is shallow the eggs will spread and be more flat, in which case the boiling water must be dipped up over the yolks with a spoon to make them pink; if the water is deep the eggs will be more round than flat. when the eggs are done lift them carefully from the water with a perforated strainer in order to drain off the water thoroughly, and serve them on hot toast. poached eggs with gravy poach eggs and serve them with sauce bernaise, or any piquant sauce. poached eggs indienne poach the number of eggs required, and after placing them on toast pour over them a thin curry sauce. eggs waldorf place nicely poached eggs on toast, and fit a freshly cooked mushroom as a cap over each yolk. surround the toast with brown sauce containing quartered mushrooms. scrambled eggs break six or more into a bowl, beat them lightly with a fork, and pour them into a frying pan into which tablespoon of butter has been melted; stir continually over a very slow fire until they are well set, seasoning them meanwhile with pepper and salt, and adding another / tablespoon of butter in small pieces during the cooking. serve with a garnish of small triangular pieces of toast. one tablespoon of cream can be added to the eggs before serving if desired. eggs may be scrambled with milk, using / cup of milk to eggs, and then proceeding as above. scrambled eggs with cheese make plain scrambled eggs, and when nearly set add tablespoons of grated cheese for every eggs used, and tablespoon of chopped parsley. serve on toast. scrambled eggs with mushrooms, peas, etc. scramble eggs, and two or three minutes before removing from the fire add to them a can of button mushrooms cut in slices, lengthwise, and tablespoon of finely chopped parsley. in the same way peas, tomatoes, asparagus tips, chopped sweet peppers, etc., can be used. savoury scrambled eggs prepare plain scrambled eggs, and just before taking off the fire add tablespoons of chopped chives (or green stems of young onions or shallots can be used instead), and / a tablespoon of finely chopped parsley; serve on hot toast. scrambled eggs indienne make plain scrambled eggs, and just before serving stir into them tablespoon of cream, into which has been stirred teaspoon of curry powder and / teaspoon of onion juice. serve on hot toast. spanish eggs for eggs use large tomato and small onion. chop the onion fine, and fry it five minutes in tablespoon of butter; then add the chopped tomato, and stir another minute over the fire. now pour in the eggs and scramble them, adding teaspoon of salt and a saltspoon of pepper. garnish with small triangles of toast. shirred eggs butter individual gratin dishes, and break into them or eggs as desired. season with salt and pepper, and a sprinkling of finely chopped parsley, and put into the oven for five minutes, or until the eggs are set. place each dish on a small plate with a paper doily. shirred eggs with tomatoes use as many shallow, individual gratin dishes as there are persons to be served, and, after buttering each dish, break into it egg, taking care not to break the yolk. halve some small tomatoes, and set one half, cut side up, in each dish; season the whole with pepper and salt, and set in the oven for ten minutes or less. griddled eggs heat a griddle and butter it slightly, and break upon it or eggs, disturbing the yolks so as to break them. when a little browned on one side turn them with a cake-turner and fry the other side. plain omelet put or eggs in a bowl and beat them ten or twelve times with a fork vigorously. put scant tablespoon of butter in a frying pan, and as soon as melted turn in the eggs and shake over a slow fire until they are set; season with salt and pepper, turn the omelet together as it is let to slide from the pan, and place on a hot dish. make several small omelets rather than one large one, and place on white paper doilies, and garnish with parsley to serve. the trick of shaking an omelet is the secret of making a good one, and the egg mixture should be not over / an inch deep in the pan. omelet soufflÉ take to fresh eggs, separate the yolks and whites, and beat each until as light as possible. butter a deep frying pan, mix the yolks and whites lightly together with a fork, and put in the hot frying pan, smoothing somewhat with a fork to level. season the top with pepper and salt, and shake over a slow fire until the omelet is delicately browned on the bottom; turn it together and serve on a hot platter. herb omelet make like plain omelet, stirring with every eggs used teaspoon each of powdered thyme, or sweet marjoram, sage, chopped onion tops or chives, and parsley. cheese omelet for omelet soufflé made with eggs add / cup of grated cheese to the yolks of the eggs, and / cup to the beaten whites before putting them together. in making plain omelet with cheese add / cup of cheese to eggs after they are in the omelet pan. sprinkle with grated cheese to serve, and garnish with watercress or parsley. rum omelet make an omelet soufflé, put on a hot dish, and pour / cup of heated rum around it, and light it with a match. rum is easily made to blaze if a teaspoon is filled with it and a lighted match held under the tip of the spoon. the rum on the platter can then be easily lighted with that in the spoon. baked omelet soufflÉ beat the whites of eggs very stiff and the yolks of . mix the whites and the yolks, using a fork; then stir in the juice of half a lemon and tablespoons of powdered sugar. heap in a buttered baking dish, and cook in a hot oven about fifteen minutes. eggs carmelite prepare cup of very finely chopped boiled spinach by adding to it teaspoon of butter and saltspoon of grated nutmeg, and put where it will keep warm. hard boil or eggs, then cut each carefully in two, lengthwise; remove the yolks and stir them into the spinach, mashing them well, and mashing all together until the yolks are thoroughly mixed with the spinach; then season with salt and pepper and neatly fill the halves of the whites of the eggs with the spinach. make a sauce with cups of milk, teaspoon of butter, and tablespoons of flour, a dash of paprika, and cup of grated cheese. when this has thickened arrange or halved eggs in each individual gratin dish, and pour around them some of the sauce, and set in the oven five minutes to make thoroughly hot, or serve on a large dish garnished with small triangular pieces of toast. egg with mashed potato use a long, narrow gratin dish, and arrange cold mashed potato in it in ridges with a spoon, and make three or four hollows in the surface. into each of these break an egg, and let all bake in the oven until the eggs are set. tomato or white sauce can be served with this. eggs newburg hard boil eggs, plunge them into cold water for a moment, then peel, and when cooled, so they will not crumble in cutting, cut them in half. have ready a sauce made of cup of cream (or milk) and tablespoons of butter, to which when hot is added tablespoons of sherry, tablespoons of brandy (the latter may be omitted), saltspoon of pepper, and teaspoon of salt. let cook three minutes, then beat in vigorously the beaten yolks of eggs, stir until thickened, add a dash of paprika, and serve over the hard-boiled eggs on toast. eggs lyonnaise put tablespoons of butter in a frying pan, and when melted add finely chopped onion, and let simmer slowly for eight or ten minutes; then add tablespoon of flour, and stir well until smooth. add to this / cup of milk, / teaspoon of salt, and / saltspoon of pepper, and let cook three or four minutes only. pour into a deep gratin dish, and break upon it eggs; sprinkle with / cup of bread crumbs, and let cook in a moderate oven about five minutes, or until the eggs are set. serve in the same dish. devilled eggs hard boil the number of eggs required, halve them, and serve on toast with devilled sauce. japanese eggs hard boil the number of eggs required, and, after halving them, remove the yolks, and mix them with a little butter (using tablespoon to eggs), pepper, salt, and a little tomato chutney or harvey sauce. refill the halved whites with this, and use the eggs to garnish cups of boiled rice. pour over all cup of white sauce or parsley sauce to serve. golden rod eggs hard boil eggs, take off the shell, and separate the yolks from the whites, chopping the whites fine and pressing the yolks through a sieve, keeping whites and yolks separate. put cup of milk in a double boiler, and when it boils add to it tablespoon of butter and tablespoon of cornstarch which have been rubbed together, and when the sauce has thickened season it generously with pepper and salt, and stir into it the chopped whites of the eggs. while the sauce is cooking prepare rounds of toast, and place them on a hot dish. cover each piece of toast with a layer of white sauce, sprinkle this with a layer of the yolks, then more of the white sauce, and the remainder of the yolks, season with salt and pepper, and stand in the oven a moment or two before serving. frothed eggs separate the yolks and whites of as many eggs as are required, putting each yolk in its shell or in a separate dish. beat the whites until very stiff, and fill a well-buttered custard cup half full of the white of egg; make a hole in the centre, sprinkle with salt, pepper, and lemon juice, and drop a yolk in each cup. put in a shallow pan of boiling water with a cover on it, and when the eggs are set turn out onto buttered toast. garnish with parsley butter. fried stuffed eggs hard boil eggs and halve them carefully, removing the yolks. put the yolks through a sieve, and rub to a paste with tablespoon of melted butter, salt, pepper, and / cup of cream or milk, using a little at a time, so as not to use it all unless needed to make the mixture of the right consistency for refilling the halved whites. carefully fill the places made vacant by the removed yolks, roll the half-egg in beaten egg and crumbs, and fry in deep, hot fat. serve with cups of white sauce, and add to it tablespoons of diced pickled beets, which makes the sauce pink. this same effect may be had to some extent by simply using hard-boiled eggs, frying them, and serving with same sauce or white sauce, to which tablespoon of capers has been added. swiss egg toast melt tablespoon of butter on a shallow or flat dish, and sprinkle over it / tablespoons of grated cheese; then break into the butter eggs, taking care not to break the yolks. sprinkle well with salt and pepper and / tablespoons of grated cheese mixed with teaspoons of finely chopped parsley. bake in the oven until the eggs are set, then cut each egg out round with a cutter, and serve on rounds of toast. eggs carolina to serve four persons hard boil eggs, then put them in cold water for one minute, peel of them, chop the whites, and mix with melted butter and tablespoon of chopped parsley, and form into nests on pieces of hot "corn bread." then peel the other eggs, and arrange one on end in each nest. pour a little parsley butter on each, and season with salt and pepper. mÜnchner eggs hard boil eggs, then peel them, and put each on a leaf of lettuce or cabbage, encircling it with grated horse-radish, and serve with a sauce made of vinegar to which is added salt and dry mustard. eggs in marinade hard boil the eggs required, then remove the shells, and stick cloves in each egg. put cups of vinegar on to boil, and rub together a little vinegar, / teaspoon of mustard, / teaspoon of salt, and / teaspoon of pepper, and stir into the boiling vinegar. place the eggs in a glass jar, and pour the boiled vinegar over them. they can be used in a fortnight, halved or sliced as a garnish or in salads. eggs parisienne butter as many timbale moulds as are required, and dust the inside with chopped parsley; then break into each an egg, and sprinkle with salt and pepper. set the moulds in water in a shallow pan, and place in the oven until well set or hard. turn out onto a flat dish, or on individual dishes, and with them serve bread sauce, or any sauce desired. eggs perigord butter small moulds or cups, then sprinkle them with chopped parsley, and on the bottom (which will be the top when they are turned out) place a symmetrical pattern made of cut beets and truffles or pickled walnuts. drop one egg into each mould, dredge with salt and pepper, and set the moulds in a pan of boiling water; cover, and let cook until firm. turn out onto rounds of toast, and serve with a hot tomato sauce, or any savoury sauce. eggs with cheese into a shallow round or oval gratin dish, or small individual dishes, put melted butter to cover the bottom, and encircle the outer edge with thinly sliced, rather dry, cheese; inside this break enough eggs to cover the bottom of the dish, taking care not to break the yolks. season with salt and pepper, and put into the oven until the whites of the eggs are thoroughly set. eggs mornay drop eggs into a buttered baking dish, and then cover them with a highly seasoned white sauce to which some egg-yolks have been added (using yolk to each / cup of sauce), also salt and paprika. sprinkle the top with grated cheese, and put in the oven to bake until the egg is firmly set. creamed eggs butter a shallow dish, pour into it scant cup of milk, and let heat. when hot cover the surface with eggs, cover, and let poach on top of stove until set; sprinkle with celery salt, and then cover with cream, and set in the oven for five minutes. sprinkle the top with finely chopped celery tops to serve. this may be cooked in one large dish or in individual gratin dishes. eggs omar pasha butter individual gratin dishes, and break eggs into each, taking care not to break the yolks. slice small onions so the separate rings are unbroken, and place a circle of these rings on the eggs around the edge of the dish. sprinkle with salt and pepper, then with grated cheese, and bake in a slow oven until the eggs are thoroughly set. turkish eggs butter one large gratin dish or several small ones, break into them enough eggs to cover the bottom, taking care not to break the yolks; put them in a moderate oven until the whites are quite set, and then garnish by putting a few tablespoons of boiled rice on the eggs around the edge of the dish, alternating with button mushrooms, which have been cut in thin slices and mixed with brown sauce. season with salt and pepper just before serving. eggs beurre-noir these are best served in individual gratin dishes measuring about four inches across. put tablespoons of butter in a saucepan, and let it cook over a slow fire until a rich brown, but not burnt. add to it teaspoon of lemon juice, and cover the bottom of each gratin dish with the (black) butter; then break into each dish egg, or if required, taking care not to break the yolk. season with salt and pepper and arrange or capers on each; put in the oven eight or ten minutes, or until the eggs are well set. set each dish on a doily on a small plate before serving, with a sprig of parsley on the side. eggs creole take a shallow gratin dish large enough to contain the eggs required, allowing eggs to each person, butter the gratin dish, and break the eggs carefully into it, taking care not to break the yolks; season with pepper and salt, and set in a moderate oven until the whites are stiff; while they are cooking prepare the following garnish which will be sufficient for or eggs. put tablespoon of butter in a saucepan; when melted add onion cut into thin slices, and stir it about three or four minutes. then add to it tomato which has been peeled and chopped, sweet green pepper cut in very thin slices, each broken in several pieces, and / can of button mushrooms, which are prepared by draining and washing and cutting lengthwise in or pieces. let all cook slowly together for eight or ten minutes, stirring carefully and adding more butter if necessary. when nearly cooked season generously with pepper and salt, add tablespoon of tomato sauce, and when the eggs are removed from the oven place this garnish on the eggs, encircling the outer edge. this garnish can be varied as to quantities to suit taste, using more or less tomatoes or onions. this is very nice done in individual gratin dishes, eggs being used in each dish. eggs in savoury butter savoury butter is made by melting good butter, and adding to it any chopped herb,--chives, parsley, etc. put a little of this in individual gratin dishes, and break into them or eggs as desired. pour a little of the savoury butter over the top of each egg, season with salt and pepper, and put in the oven until the eggs are thoroughly set. if fresh tarragon is available, two nicely shaped leaves crossed on the yolk of the egg make a pretty garnish, or two leaves of lemon verbena may be used instead. egg mould for vegetables make egg mixture as for egg timbales, and pour into a buttered ring mould. cook in pan of water in the oven twenty minutes or until set, and then turn out onto a hot, round, flat dish, and fill the centre with hot button mushrooms which are mixed with tomato sauce, or with peas, either with or without the sauce. canuck egg toast sprinkle fresh toast with walnut, mushroom, or any savoury catsup, then heap on it nicely scrambled eggs in which milk has been used, and on top put a generous layer of grated cheese; season with pepper and salt, and put under the oven flame of a gas stove. let the cheese brown, then remove and garnish the top with slices cut from black pickled walnuts, or a few capers, or with thin strips of pimentos, or chopped chives. escalloped eggs hard boil eggs, cut the whites into medium-sized pieces, and press the yolks through a sieve or ricer. put cup of milk in a double boiler, and with it tablespoon of finely minced onion, shallot, or chives. when the milk boils add to it tablespoon of thickening flour dissolved in a little milk and stir until thickened. season with / teaspoon of salt, / teaspoon of pepper, a dash of paprika, and stir in the riced egg-yolks and the diced whites. serve in small dishes, or covered with crumbs and browned in the oven, or on rounds of toast. one or sweet green peppers finely chopped vary this dish. i would not enter on my list of friends, though graced with polished manners and fine sense, yet wanting sensibility, the man who needlessly sets foot upon a worm. cowper. cheese cheese ramekins take cup of bread crumbs and cup of milk, and cook together until smooth; then add tablespoons of melted butter, scant teaspoon of mustard, and tablespoons of grated cheese. stir over the fire for one minute, then remove, and add salt and cayenne pepper, and the lightly beaten yolks of eggs; afterwards stir in with a fork the whites of the eggs, beaten to a stiff froth. pour into ramekin dishes, and bake for fifteen minutes in a moderate oven, or cook and serve in a baking dish. baked cheese and bread soak cup of bread crumbs for two or three minutes in cups of milk, then beat in the yolks of eggs thoroughly beaten, and cup of grated cheese, and lastly the whites of the eggs beaten to a stiff froth. put into a buttered baking dish, dot the top with butter, sprinkle with bread crumbs, and bake until a light brown, which will be in from twenty minutes to half an hour. cheese fondu put tablespoon of butter in a saucepan, and when melted add cup of milk, or cream if desired, cup of fine bread crumbs, cups of grated cheese, / teaspoon of salt, / teaspoon of dry mustard, and some cayenne pepper. stir constantly until well heated through, and then add lightly beaten eggs, and serve on rounds of toast. cheese relish put cup of milk into a double boiler, season with pepper and salt, and when hot stir in cup of grated cheese, and let cook for five minutes; then add crumbed soda crackers and serve on toast, with a sprinkling of paprika. cheese mÉringues beat the whites of eggs to a stiff froth, and stir into them with a fork tablespoons of parmesan or grated cheese, drops of tabasco, a little salt and paprika; drop tablespoon at a time into hot fat, and fry until brown; then drain and sprinkle with fresh salt and paprika before serving. creamed cheese make cups of well-seasoned white sauce, add a few drops of golden yellow colouring, stir into it / cup of cheese cut into dice (or grated if preferred), and when the cheese is softened and hot serve on rounds of toast and sprinkle with paprika. cheese pancakes make small pancakes of cup of milk, egg, and enough flour to thicken, and spread them with grated cheese moistened with a little melted butter; sprinkle chopped chives mixed with parsley over the cheese, and a dash of any savoury catsup (if liked), season with salt and pepper, roll the pancakes after cooking, and serve as a savoury or luncheon dish. cottage cheese take quarts or more of sour milk or cream, and add to it the same quantity of rapidly boiling water, turn into a straining-bag, and hang up until dry. when ready to use, turn out of the bag and rub until smooth; add a seasoning of salt and pepper and a little sweet cream. beat until light and serve ice-cold. a little cream can be served to eat upon it, if liked. this can also be made by heating the sour milk or cream and using no water, but the milk must only be heated enough to separate and not enough to boil. welsh rarebit cut in very small thin pieces pound of american cheese; put it in a chafing-dish and stir until melted, then add teaspoon of mustard, some salt, and slowly stir in / a glass of beer or ale, and season with cayenne or paprika just before serving on toast. bachelor's rarebit make welsh rarebit, and five minutes before serving stir into it tablespoon of chopped green peppers and tablespoon of chopped spanish pimentos. delmonico rarebit cut in small pieces pound of american cheese, put it in a chafing-dish and stir until melted; then add / a glass of beer or ale, some salt and cayenne or paprika, teaspoon dry mustard, the yolk of egg, then the whipped white of the egg, and serve at once on toast. the white of the egg militates against any "stringiness" which is apt to come from cooking certain sorts of cheese. a little milk can be used, if desired, instead of beer. pink rarebit drain can of tomatoes and put them in a saucepan with tablespoon of butter; season them well with pepper and salt, and after they have cooked fifteen or twenty minutes add pound of fresh american cheese cut into thin slices, and stir until melted; season generously with salt and pepper, and serve on rounds of toast. liptauer cheese remove the paper from the smallest neufchâtel cream cheese, which is nearer like real liptauer than any other that can be had in america, and set it in the centre of a plate; surround it with teaspoon of paprika, / teaspoon of salt, a small mustard spoon of french mustard, a piece of fresh butter half the size of the cheese, teaspoons of minced onion, and teaspoon of capers. the "liptauer" should be blended at the table with a silver knife. add first the butter, then the capers, then the onion, then the seasoning, and make into a cream. serve on brown or white bread, or crackers. roquefort cheese gourmet cream / pound of roquefort cheese with tablespoon of butter and some salt and tablespoon of sherry, and serve on water crackers. camembert cheese a pretty way to serve camembert cheese is to place the cheese, when removed from its box and paper, on a round paper doily on a large plate, and surround it with a heavy wreath of watercress and radishes cut to look like flowers. cheese "dreams" cut fresh cheese into thin slices, spread with made mustard, sprinkle with paprika, lay between two trimmed slices of bread, and toast on both sides until nicely browned, using a very slow fire. grated cheese instead of throwing away bits of dried cheese these should be grated and put in a wide mouthed, covered glass jar. "if plutarch's advice, that those who affirm that they were intended by nature for a diet of flesh food, 'should themselves kill what they wish to eat,' were always followed, the question would to most take on a different aspect. few can endure unmoved the horrible sights of the slaughter-house; far less could they participate in the slaughter." salads there is no end to the combinations of vegetables for salads; the few here given are the best ones i have tried. the dressing should never be put on a fresh green salad until just as it is to be used; other salads, like potato, beans, etc., are sometimes improved by standing. lettuce for salads should be carefully looked over; and clean, inner leaves not washed unless they are muddy; but all the leaves used which are washed should be thoroughly dried before adding the dressing. in france the salad basket is one of the most used kitchen utensils, and the salad leaves after washing are shaken in this until absolutely dry. the dressing should be very well mixed with the vegetables, and a little dry salt and pepper added as the salad is served. french dressing an absolute rule for making good salad dressing is an almost impossible thing, as this seems to be the one place in cookery where it is not only allowable but commendable to "guess" at proper proportions. the following is as nearly accurate as it seems well to be. put scant teaspoon of salt and saltspoon of black pepper in a bowl, and stir into them with a wooden fork, very slowly, or tablespoons of fresh oil, and then add half as much or less vinegar, mixing it well with the oil. tarragon vinegar good tarragon vinegar can be bought in any city, but it is so easily prepared at home that it is worth doing. put a handful of tarragon in a quart jar, and cover with cold or heated vinegar. seal the jar and set it in a dark place for a month or so before using. make chervil vinegar in the same way. plain mayonnaise dressing put chilled egg-yolks in a cold soup plate, and stir into them teaspoon of salt and / teaspoon of mustard, using a silvered spoon, and after these are well mixed in begin to add oil, actually drop by drop, from scant cup of cool olive oil, and do this until the eggs are so thickened that it is not possible to make them more so; then the remaining oil may be added less slowly. if this first process is not properly done, no amount of stirring will ever thicken the sauce. a fork or whisk may be used to finish the stirring. when the oil is added, beat in slowly tablespoon of vinegar, and of lemon juice, and / saltspoon of cayenne pepper. put on the ice until wanted. tarragon mayonnaise is made by substituting tarragon vinegar for plain vinegar. green colouring for mayonnaise this may be made of mixed herbs or spinach. if herbs are used take tablespoon of parsley, of watercress, and of chervil, put them into boiling water, let them cook eight minutes, then drain and pound in a mortar, and press the pulp through a fine sieve. use this with mayonnaise to make a light delicate green colour. if spinach is used press tablespoon of chopped spinach through a sieve, and use it to colour the sauce. salad cheese balls use equal quantities of neufchâtel cheese and grated american (or parmesan) cheese, sprinkle with cayenne, and dampen with a little melted butter. shape into tiny balls and use very cold as a salad garnish. american salad use cup of scraped thinly sliced celery, cup of diced apples, / cup of chopped english walnuts, and / cup of seeded white grapes. mix well with mayonnaise, and serve on large curled lettuce leaves. artichoke salad use cold boiled fresh artichokes, remove the thistles, and fill the artichokes with finely minced chopped onion, apple, and beet, blended with green mayonnaise; serve extra mayonnaise in which to dip the artichoke leaves. green bean salad put a can of good "stringless" beans on the ice an hour before wanted, open, drain, and arrange in a salad bowl with teaspoons of grated or finely chopped onion and cup of french dressing. serve ice-cold. wax bean salad make like the preceding, using tablespoon of chopped chives or shallots, or green onion tops instead of chopped onion. beet salad with celery cut boiled beets in thin slices and use a vegetable cutter to cut them into fancy shapes. mix cup of beets with cup of thinly sliced celery, cover well with mayonnaise, serve on lettuce leaves. cabbage salad slice firm white cabbage as thin as possible, then cut it across, mix it with mayonnaise dressing, and serve on small white cabbage leaves. celery and pineapple salad use equal parts of thin strips of celery and shredded pineapple. select a perfectly ripe pineapple. put the celery and pineapple each by itself, and place on the ice. when time to serve mix them together with mayonnaise, garnish with celery leaves, and serve at once. cherry salad when fresh cherries are available they are best, but the large cherries in glass bottles are also suitable. remove the stones from fresh cherries, and in their places put blanched filberts or hazelnuts. put on curled lettuce leaves with a tablespoon of green mayonnaise on each. cucumber salad soak unpeeled cucumbers in ice-cold water for twenty minutes or more, then peel and use a patent scraper on the sides to serrate the edges, or do this by drawing a silver fork firmly down the length of the cucumber; this will make the slices have fancy edges. slice, and arrange with small white lettuce leaves in a salad bowl. cover with french dressing and add a sprinkling of paprika to the salad itself before serving. some sliced radishes may be added if liked. country salad use cup each of finely sliced firm white cabbage, diced celery, and chopped apple; mix them well with mayonnaise dressing, and serve in the inner leaves from the cabbage. russian cucumber salad prepare like plain cucumber salad, but put with the sliced cucumbers small onion sliced thin, with the slices separated into rings. one tablespoon of chives may be added, or more chives used and the onion slices omitted. dent de lion salad take young dandelion leaves, trim off all the stem below the leaf, and mix with a french dressing to which has been added onion juice or chopped chives; use tablespoon of either to each cup of dressing. hard-boiled eggs, sliced or chopped, are sometimes used to garnish this salad. pink egg salad boil or eggs for ten minutes, put in cold water for two or three minutes, then peel and put in a jar of pickled beets, well covered with vinegar. let them stand a few hours and serve with the beets. endive salad wash heads of endive and use the crisp, white, light leaves. shake dry and cover with french dressing. add teaspoon of minced onion before dressing. fetticus or corn salad wash cups of fetticus and dry the leaves well, then cover with french dressing, and add teaspoon of grated onion. garden salad take a handful of sorrel, sprigs of chervil, leaves of tarragon (or use tarragon vinegar), teaspoon of chopped chives, and the small leaves from the heart of a head lettuce. blend all well with french dressing. grape-fruit salad wash and shake dry the fine leaves from a head lettuce, and arrange with them in layers very thin slices of grape-fruit; mix well with french dressing before serving. italian salad having prepared nice heads of head lettuce, arrange them in the salad bowl with seedless oranges which have been neatly peeled, and cut into thin slices with a very sharp knife. season with salt and pepper, and then mix thoroughly with french dressing. the oranges and lettuce should have been chilled so that the salad will be very cold. lettuce salad pull apart a fresh head lettuce, breaking the leaves neatly from the stalk, and wash those that need it and shake them dry. put in a salad bowl with french dressing or sauce vinaigrette, and mix well together before serving. macedoine salad open a glass or can of imported macedoine of vegetables, drain, and cover with french dressing. arrange with lettuce leaves in a bowl or on separate plates. freshness can be added by a tablespoon of chopped chives, or shallots, or parsley. special mixed salad use cup of chopped tomato, cup of chopped cucumber, / cup of thinly sliced radishes, / cup of chopped apple, and tablespoons of the german pearl pickled onions. mix all together with cup of mayonnaise, and arrange in a salad bowl with lettuce leaves, which should be used to hold the salad in serving. mushroom salad select fresh, firm mushrooms that are small, wash them carefully without peeling, and stir them in french dressing that contains rather more oil than usual. put crisp lettuce leaf on each plate, fill it with the mushrooms, sprinkle with salt and a little paprika, and serve very cold. narragansett salad wash and shake dry the fine white centre of endive or chicory, and arrange with it quartered tomatoes from which the skin has been removed; serve with a french dressing to which a tablespoon of chopped parsley, / teaspoon of chopped onion, and finely chopped egg has been added. philadelphia salad select large tomatoes, remove the skins by putting in boiling water, cut out the inside, and refill with finely chopped pineapple, celery, and apple in equal proportions, all well blended with plain mayonnaise. serve on lettuce leaves on separate plates, or use watercress instead of lettuce. pimento salad with cheese balls mix neufchâtel cheeses with cup of grated cheese, and when creamed together add olives stoned and chopped fine and teaspoon of chopped pimento; season generously with salt and pepper, moisten with cream, and mould into balls an inch and a quarter through. pimolas (which are olives stuffed with pimentos) can of course be used if more convenient, and a few drops of onion extract or a very little onion juice adds piquancy to the cheese balls. take lettuce which has been in cold water and is therefore crisp, shake it dry, and arrange with it pimentos cut in long half-inch strips, mix thoroughly with a french dressing, and garnish with the cheese balls. polish salad use boiled beets, sliced and mixed with french dressing, and over all sprinkle chopped white of hard-boiled egg. a little grated horse-radish is sometimes used with good effect in beet salad. german potato salad boil medium-sized potatoes, and after draining shake them over the fire a moment or two to dry; then peel and slice while warm, and cover at once with a dressing made of teaspoon of salt, saltspoon of black pepper, tablespoon of chopped parsley, chopped onion, tablespoons of oil, and tablespoons of vinegar. mix and let stand on ice for an hour or so, then put with crisp lettuce leaves in a salad bowl, and garnish with chopped boiled or pickled beets. american potato salad mix cold sliced boiled potatoes with mayonnaise dressing and add tablespoon of capers. red potato salad use equal quantities of boiled beets (canned ones are convenient) and boiled potatoes. dice both and mix well together, adding tablespoon of vinegar. let stand until the potatoes are reddened, then add tablespoon of grated onion, mix well with french dressing, and garnish with slices of hard-boiled egg. place in a salad bowl, with fine white cabbage or crisp lettuce leaves. romaine salad pick over crisp heads of romaine, let stand a few minutes in cold water, then shake until dry, and serve with french dressing to which grated onion is added, using teaspoon of it to each cup of dressing. southern salad to cups of cold boiled rice add chopped hard-boiled eggs and blend well with mayonnaise. arrange on crisp lettuce leaves with a garnish of egg slices, and beet, and sliced olives. sorrel salad a refreshing salad may be made from the sorrel found growing wild. wash it well, cut the stalks off, and dredge with salt, pepper, celery salt, and then mix with oil, and sprinkle well with tarragon vinegar and a little grated onion. spanish salad remove the skins from large, solid tomatoes and small cucumber, take the seeds from small sweet green pepper, pare small spanish onion, and cut all in slices, making the peppers extremely thin. mix with tablespoon of chopped nasturtium leaves or stems or seeds, and cover with french dressing, mixing well. let stand on ice an hour before serving. serve with cheese balls. sunday-night salad wash large head of crisp head lettuce, separate the leaves, rejecting all but perfect ones, and shake them dry. put them in a large salad bowl, and with them put onion chopped very fine, sliced tomatoes, and the leaves from or sprigs of watercress. at the table dredge the salad generously with salt, and sprinkle with black pepper, covering the entire surface; then pour from an oil bottle or tablespoons of oil over the vegetables slowly, and follow this with about tablespoons of vinegar; add tablespoon of tarragon vinegar, then dredge with celery salt, and add a little cayenne, and mix all together with a wooden fork and spoon, turning the whole mass over and over ten or more times. the bowl may be well rubbed with garlic and the onion omitted. russian tomato salad slice or very small tomatoes, and put with them onions sliced and divided into rings. cover with french dressing. sliced tomato with chives slice tomatoes, put with them tablespoons of chopped chives, and cover with french dressing. serve on lettuce leaves. waldorf salad use cup of shelled walnuts, broken or chopped, cup of diced tart apple, cup of crisp celery cut in small pieces, and mix well with mayonnaise dressing. serve on curly lettuce leaves. watercress salad with oranges cut two inches off the bottom of a bunch of watercress with a sharp knife, wash the cress thoroughly in ice-cold water, drain, and arrange in a salad bowl with seedless oranges cut in thin slices, and mix all together with a dressing made of tablespoon each of tarragon vinegar, olive oil, and brandy; season well with salt and pepper, and serve very cold. grape fruit can be substituted for the orange, or equal amounts of orange and grape fruit used. yokohama salad cut into small cubes fresh cucumbers that have been on ice until chilled and then peeled, and put with them diced sour apple, tablespoon of shredded pimentos, small bunch of watercress (using the leaves only), and tablespoons of chopped mint leaves. mix with french dressing and serve on lettuce leaves. a salad supper use large dinner plates, and on each arrange of the large light green leaves from the inner part of head lettuce, putting of them with the stalk-end toward the centre of the plate, and another small one in the centre. fill the centre leaf with radishes (cut like roses) and olives, and fill the others as follows: in one put tablespoons of canned green beans, well mixed, before putting on the leaf, with a little grated onion and french dressing, on the second put or slices of tomato and teaspoons of mayonnaise, on the third arrange stalks of canned asparagus (white preferred) dipped in french dressing and sprinkled with chopped chives, on the fourth put half-lengths of a quartered cucumber to be dipped in salt in eating, and on the fifth put tablespoon of tiny german pearl onions, pickled walnuts, and gherkins. serve nut or plain bread, or creamed cheese sandwiches, or all three. this supper may be varied in many ways; one is to use potato salad or beet and egg instead of the beans. this as it stands was the result of an emergency when six persons were suddenly to be served to a late supper and no preparation made. a well-stocked store-room of preserved goods and a small kitchen garden filled the need. no flocks that range the valley free, to slaughter i condemn; taught by the power that pities me, i learn to pity them. oliver goldsmith. savouries the savoury begins a meal well, and is a convenient dainty for late suppers. the variety is practically endless, and those given here may be altered and added to indefinitely. fresh mushroom "cocktails" put a small handleless cup or glass in the centre of a plate and encircle it with of the smallest white leaves of lettuce. on each leaf place small white firm button mushrooms, which have been freshly gathered and carefully washed but not peeled. fill the cocktail glass three quarters full of sauce made of / cup of tomato chutney, teaspoon of lemon juice, drops of tabasco (more if liked very hot), and / teaspoon of salt. set the plates in the refrigerator for half an hour. deliciously prepared "cocktail" sauce can be purchased in bottles. canned mushroom "cocktails" in each cocktail glass put or button mushrooms, and cover them well with the cocktail sauce. or use canned cêpes and serve in green pepper cases. pimento "cocktails" cut squares, an inch across, from sweet pimentos (canned), and put or of these in each glass; cover well with cocktail sauce and serve ice-cold, with celery. beet savoury use large pickled beet and arrange neat slices on squares of bread; in the centre of the beet put a ring of hard-boiled sliced egg, filled with the riced egg-yolk, and fill each corner with chopped chives. beet and egg savoury chop equal parts of pickled beet and the whites of hard-boiled eggs together, and arrange on toast or bread with the riced yolks of the eggs, mixed with a little chopped chives or parsley, in a cone on the centre. season well. brown-bread savoury cut brown bread into shapes, spread with butter, then heavily with cream cheese containing some salt, and cross two evenly cut strips of pimento on each piece of bread thus prepared. at the juncture of the strips of pimento place a slice of pimola, and put one in each space on the cheese. sprinkle with paprika, and put a few capers here and there. cucumber savoury cut bread in rounds and arrange on it neat slices of cucumber, the edges serrated before slicing by drawing a silver fork lengthwise of the cucumber. sprinkle with salt and paprika, and on each slice put a ring from a small sliced onion, or arrange instead the tiny german pearl pickled onions between the slices of cucumber. sprinkle a little lemon juice over to serve. a variation is made by using chopped chives only, or each ring of onion may be filled with them. creole savoury toast one side of shaped pieces of bread, and butter the untoasted side, and on it spread a layer of chopped tomato mixed with half as much chopped green pepper and some salt. put in the oven or under the gas flame for five minutes, and upon removing arrange a cone of finely chopped onion in the centre of each. egg savoury use fresh bread slightly toasted or less soft bread without toasting. cut in squares, diamonds, or rounds, and sprinkle with worcestershire sauce, or any good sauce, then cover neatly with the chopped whites of hard-boiled, well-salted eggs, on which arrange a centre of the riced yolks. put a round slice from a black pickled walnut on each corner, dot with capers, and sprinkle with paprika. horse-radish savoury spread oblong pieces of bread thinly with mustard, cover with a layer of chopped whites of hard-boiled eggs mixed with a little grated horse-radish, arrange capers in strips crosswise of the bread, and between these sprinkle the hard-boiled yolks of the eggs which have been riced or pressed through a sieve. at the corners and in the centre place thin slices of gherkins. mustard savoury cut shaped pieces of bread and spread with made mustard. cover them with chopped hard-boiled eggs mixed with a little chopped chives. arrange capers in lines or any pattern on this. season well. neufchÂtel savoury mix neufchâtel cheese with / as much butter and rub to a cream, and then squeeze through a tube onto salted, hot crackers, forming star-like rosettes. sprinkle with paprika, garnish with capers. onion savoury use shaped pieces of bread and spread thinly with butter, then arrange a quarter-inch layer of finely minced spanish onion mixed with chopped parsley and slightly dampened with tomato sauce; put in the centre of each the ring of a slice of hard-boiled egg, with a slice of pickled walnut fitted into it. pickle savoury spread any savoury sauce and then cream cheese on oblong pieces of bread, and arrange on this thin slices of small sour pickles in a neat row, lengthwise. sprinkle with paprika. stuffed olive savoury arrange on squares of bread spread with tomato or any tart sauce strips of riced yolk of hard-boiled egg; form squares by placing them both ways of the bread, and in each put a ring of the white of hard-boiled egg sliced, and fill the centre with a slice of pimola or any other stuffed olive. caper savoury make same as the above using capers to fill the egg rings. tomato mayonnaise savoury chop tomatoes and mix with them a thick mayonnaise, either plain or flavoured with herbs. spread on shaped pieces of bread, and garnish with thin rings sliced from green peppers. tomato savoury cut rounds of bread the size of the tomatoes to be used and toast one side; then butter the other side and arrange on each a slice of tomato, dredge with salt, pepper, and dry mustard, sprinkle with mushroom catsup or walnut catsup, and set under the burners of a gas stove for five minutes or until heated but not softened. garnish with watercress to serve. liptauer savoury spread shaped pieces of bread with "liptauer cheese" and garnish with slices of pickle. sweet pimento savoury toast fresh bread slightly, cut into shapes and butter one side, and on this arrange a trimmed piece of canned spanish pimento sprinkled with celery salt, and set under the gas flame of a gas stove for five minutes to heat. rounds of toast to make rounds of bread or toast take an empty tin the size required and press it firmly into a slice of bread, thus cutting the round evenly and neatly. cutters for cutting vegetables into fancy shapes are convenient for savouries. one farmer said to me, "you cannot live on vegetable food, for it furnishes nothing to make bones with;" and so he religiously devotes a part of his day to supplying his system with the raw material of bones, walking all the while he talks, behind his oxen, who, with vegetable made bones, jerk him and his lumbering plow along in spite of obstacles. i have found repeatedly of late years that i cannot fish without falling a little in self-respect. henry david thoreau. sandwiches the recipes given under savouries can also be used in making sandwiches, and originality can have full play here as in the making of dainty and appetising savouries. savoury butter sandwiches use unsalted or slightly salted butter, and with a silver knife press into it any flavour desired,--onion juice, paprika, various sauces, chopped peppers, or capers,--using teaspoon of minced herbs, etc., to each tablespoon of butter. spread in sandwiches. providence house club sandwiches cut fresh bread in medium thick slices, trim the four edges, and butter it with butter somewhat softened by warmth. on one side of two slices which belong next to each other put thinly sliced peeled tomatoes, filling in bits to cover the bread neatly. press or slices cut from pickled walnuts into the juicy parts of the tomatoes, lay or capers also in, and use half a teaspoon of the tiny german pearl onion pickles to each sandwich. sprinkle with salt, pepper, and celery salt, and spread with mayonnaise. press the other piece of bread firmly on, and wrap in waxed paper for picnics. vary with chopped chives, tarragon leaves, french dressing, etc. apple sandwiches arrange thinly sliced, cored apples between layers of buttered bread from which the crust has been cut. sprinkle with salt and spread with mayonnaise, into which a few chopped nuts have been mixed. creole sandwiches trim and butter squares of bread and fit to them thinly sliced tomatoes, and spread with thin mustard; slice green peppers very thin, and arrange sections of the rings here and there over the tomatoes. use a little minced chives or shallot, or onions, and season with salt and pepper and lemon juice or some sauce. bombay sandwiches spread squares of bread with curry paste, and cover with chopped tomato to which is added a little chopped onion and the same amount of chopped sour apples. season with salt. peanut-butter sandwiches spread small oblong pieces of bread, from which the crust is cut, with peanut butter blended with cream, and press firmly together. egg sandwiches break eggs into a frying pan containing a little melted butter and let them spread, breaking the yolk with a spoon after they are in the pan; let them fry until the edges begin to brown, then season with salt and pepper, and sprinkle with chopped chives. cut pieces out to fit the bread slices to be used, and, after trimming and buttering the bread, arrange them on one side of the sandwich. use with no other flavouring, or sprinkle with worcestershire sauce, or spread with mustard. wrap in waxed paper for picnics. nut sandwiches mix chopped nuts in thick cream or mayonnaise, and spread between slices of bread, either with or without a lettuce leaf. sprinkle with cayenne. lettuce sandwiches spread oblong slices of trimmed bread with butter, lay a lettuce leaf between, trimmed to size, and spread with plain or green mayonnaise. pimola sandwiches butter small squares of bread and arrange on them sliced pimolas or any stuffed olives, sprinkle with lemon juice, or spread with mayonnaise. pickle sandwiches slice large pickles and arrange them between buttered bread slices. if german dill pickles are used and german flavours liked sprinkle with caraway seeds, and use rye bread. cheese sandwiches cut american or swiss cheese very thin, spread with mustard, and place a piece, trimmed to the size of the bread used, between two pieces of buttered white or rye bread. german sandwiches use rye or "black" bread, with caraway seeds baked in it, spread the two slices with unsalted butter, and on one arrange thin slices of swiss cheese; spread this with german or french mustard, and arrange on it or slices of dill pickles. honolulu sandwiches pare and core apples, stem and seed sweet green peppers, and put them through a vegetable mill. mix them into neufchâtel cheeses, and use as filling for brown or white bread sandwiches. he prayeth well who loveth well both man and bird and beast; he prayeth best who loveth best all things both great and small; for the dear god who loveth us, he made and loveth all. coleridge. pastry, patty cases, etc. pie-crust shortened pie-crust is made by using for one pie / of a cup of flour, with / of a teaspoon of baking powder and / of a teaspoon of salt in it. sift this onto / a cup of cocoanut butter or / a cup of butter, or these two in equal proportions, dampen with ice-water, and roll out five or six times. keep ice-cold until used. easy puff paste use a chopping bowl for mixing the paste, and into it put cups of flour (sifted), tablespoon of sugar and teaspoon of salt, adding it a spoonful at a time. use cups of butter, chopping it into the flour until it is as fine as possible. beat eggs for five minutes and add to them the juice of one lemon and / cup of very cold water, and stir this gradually into the paste. when mixed lift the paste to a well-floured pastry board, roll it into a rectangular shape, fold it over onto itself from the four sides, then roll again, and repeat this process four times. now fold into a thin piece of linen, and place on a plate near the ice in the refrigerator, and let it stand half an hour or more. roll out again and use for patties, or pie-crust. timbale cases make a batter of / of a cup of flour, / cup of milk in which egg has been beaten, teaspoon of sugar, saltspoon of salt, and at the very last add tablespoon of olive oil. dip the timbale iron in the batter, then in hot vegetable fat, taking care it does not touch the bottom of the pan. when a golden brown remove and place on paper to drain, and proceed thus until a sufficient number has been made. fill with chestnuts, mushrooms, etc., in sauce, and reheat in the oven after filling. batter for fritters make as for timbale cases and dip the vegetables or fruit to be fried in it, and fry until golden brown in hot fat. pastry for patty pans or cases instead of frying-batter for timbale cases a paste can be made with / cups of flour, egg-yolk, and tablespoons of butter well-mixed and dampened to the proper consistency by using perhaps / cup of cold water. roll out very thin, about / of an inch, and press into the small pans or moulds after buttering them. trim neatly, and press a little cup of buttered tissue paper in each, fill this with rice to protect the inside from too much heat and to keep flat on the bottom, and bake in a rather slow oven. do not turn out until cooled, and do not fill until wanted. ordinary pastry may be used also to line moulds for patty cases, timbales, etc. potato crust boil good-sized potatoes with the skins on, peel while hot, and press through a ricer or sieve, mix with an equal quantity of white flour or whole wheat flour and a little salt, and dampen with cream. press together and roll out for top crust of vegetable pies. essex pastry mix equal parts of mashed potato and flour pastry, and use baked in small squares as a garnish, or as a covering for deep vegetable pie. dumplings sift cups of flour, add to it heaping teaspoon of baking powder and / teaspoon of salt, and sift again. stir into this scant cup of milk, or just enough to make a dough that can scarcely be handled without sticking to the fingers. drop in boiling vegetable stock or into a stew and let boil rapidly ten minutes, taking great care not to uncover the kettle until just as the dumplings are removed. serve at once in the stew or with brown sauce. croutons cut slices / of an inch thick of stale bread, and with a knife cut across both ways to make tiny squares. dry a few moments, then toss in a little hot butter to brown and serve warm. bread crumbs a jar of bread crumbs should always be kept on hand. use stale bread, break it into bits, and brown it slightly in the oven. then with a roller, or in a mortar, crumble it and crush it to powdered crumbs. if a jar of light crumbs and one of golden brown crumbs are kept ready, they will be found most convenient. a small unkindness is a great offence. hannah more. a few hot breads baking powder biscuits take tablespoons of butter and sift onto them lightly cups of flour in which heaping teaspoon of baking powder is mixed, and with freshly washed, cool hands mix the flour and butter thoroughly together, then pour on slowly, stirring with a wooden spoon, cup of milk; with most flours this cup of milk or a very little less will make the biscuit dough of the proper consistency, but if too thin or too thick, judgment must be used, as the dough should be so that with well-floured hands it can scarcely be handled, but can with rapid motions be made into a roll which will keep its shape when put on a well-floured bread board. it should then be rolled lightly with a roller to the thickness of three quarters of an inch, and with a biscuit cutter, the edge of which should be dipped in flour before using, cut the rounds quickly out and place them at once in a shallow buttered pan and set in the oven. they should be properly cooked in eighteen or twenty minutes. the smallest sized baking powder tin is exactly the right size for a biscuit cutter. this same recipe makes dumplings, strawberry short-cake, and the top of vegetable pies. pop overs mix saltspoon of salt with cup of flour, and add slowly enough from cup of milk to just make a smooth paste; stir this well, then add the remaining milk and the beaten yolk of egg, and then the white whisked to a stiff froth. put the batter in buttered gem pans or earthenware cups, and cook in the oven about twenty-five minutes, or until browned and standing very high. serve at once. graham gems mix cups of whole wheat flour, / teaspoon of salt, tablespoon of sugar, and stir onto this cup of milk containing the beaten yolks of eggs, then add the beaten whites of the eggs, and put in hot buttered gem pans. bake about twenty-five minutes. tennessee corn bread beat eggs in a mixing bowl, add heaping teaspoon of granulated sugar, and cup of milk; mix / cup of white flour, cup of yellow corn meal, and teaspoons of baking powder, and sift these into the milk, stirring constantly. the batter should be thin enough to spread readily when poured into the inch-deep baking pan. just before pouring in the batter put tablespoon of butter in the baking tin and when it melts, stir the batter into it; this is the secret of crisp brown bottom crust and was learned from an old negro cook. bake twenty minutes to half an hour or until tinged with brown. southern rice muffins with cup of boiled rice put cup of milk, tablespoon of butter, the beaten yolks of eggs, / cups of flour, tablespoon of sugar, / teaspoon of salt, and heaping teaspoon of baking powder. after mixing well add the well-beaten whites of the eggs, pour into hot buttered gem pans, and bake in a quick oven from twenty to twenty-five minutes. rice griddlecakes mix well together eggs, cups of milk, / teaspoon of salt, tablespoon of sugar, cups of flour, teaspoons of baking powder, and / cups of boiled rice. bake on a hot buttered griddle, browning both sides. corn cakes in / cups of sour milk put teaspoon of soda, beaten egg, tablespoon of sugar, teaspoon of salt, scant / cup of white flour, and thicken with enough yellow corn meal to make a thin batter. fry a golden brown on a hot buttered griddle. wheat cakes beat eggs lightly and pour over them cups of milk; mix teaspoons of baking powder with cups of flour and / teaspoon of salt, and sift lightly into the milk, stirring constantly. cook in small pancakes on a hot buttered griddle. gingerbread beat the yolks of eggs lightly, melt / cup of butter and add to the eggs, then stir in / cup of milk, teaspoon of soda, and / cups of dark molasses. then add slowly cups of sifted flour and tablespoon of ginger, and after beating the whites of the eggs to a stiff froth stir them in with a fork. bake in an inch-deep baking pan in a slow oven for three quarters of an hour. sunday morning waffles beat eggs thoroughly, and add to them cups of milk and saltspoon of salt, and sift into the milk cups of flour containing heaping teaspoons of baking powder, stirring constantly. some flour thickens more than others, and if more must be added sift it before stirring in. the secret of the excellence of waffles is not getting the batter too thick; it must spread readily when put upon the iron but not run. melt tablespoon of butter and put it in the batter at the last moment. butter the hot waffle iron, using a bristle brush an inch or so wide for the purpose, over half-fill the iron with batter (using a large spoon), let one side brown, and then turn, to brown the other. divide into the four parts indicated by the iron and serve with maple syrup. god made all the creatures and gave them our love and our fear, to give sign that we and they are his children,--one family here. robert browning. plum pudding and mince pie plum pudding blanch cup of almonds and / cup of brazil nuts, and put them through a fine grinder; add to them cup of blanched chopped walnuts, and mix with these cups of very fine bread crumbs, / cup of butter, / cup of brown sugar, the grated rind of lemons (washed well before grating), cups of seedless raisins, cups of currants, cups of light sultana raisins, cup of mixed candied peel finely shredded, and when well blended stir into this six slightly beaten eggs and teaspoon of salt. put in a pudding basin and steam or boil for eight hours; boil several hours to reheat the day it is to be used. serve with brandy sauce and nun's butter. plum pudding sauce beat egg until very light, stir into it cup of sugar, and when blended add tablespoons of boiling water and cook over boiling water for five minutes, adding wineglass of brandy during the last two minutes' cooking. nun's butter beat / cup of butter until creamy, and add slowly to it cup of powdered (or granulated) sugar. add tablespoon of vanilla, lemon, or brandy, and a sprinkling of grated nutmeg. mince pie bake large apples, and press them through a sieve to remove skins and cores; grate the rinds from lemons, and add this and the juice of the lemons to the apple pulp; wash, pick over, and bruise in a mortar cup of currants; stone cups of raisins, and cut them in slices. mix these all well together, chop into them cup of butter (or cocoanut butter), a little salt, cups of brown sugar, tablespoon of candied lemon peel, tablespoon of candied citron, and tablespoon of candied orange peel, all well minced, and after stirring well, add tablespoons of orange marmalade and / cup of good brandy. put in sealed glass jars, cover with wax or brandied paper before the jar is closed, and use for pies in two weeks. "wilt thou draw near the nature of the gods? draw near them in being merciful. sweet mercy is nobility's true badge." shakspere. menus menus in a cook-book are perhaps not always worth the space devoted to them, but as the beginner in vegetarianism often finds the arranging of a menu in such a way that it does not depart too far from the accustomed manner of serving food the most difficult part of the task she has set herself, a few menus are here given, more with an idea of showing what dishes are most suitable as entremets, piecès de resistance, and entrées, than with the thought that they will be followed absolutely, for they can of course be changed in many ways, and very much simplified for ordinary use, and amplified for formal occasions. thanksgiving dinner fresh mushroom cocktail pimolas celery ... cream of artichokes crackers radishes ... asparagus in dutch butter ... michaelmas loaf mashed potatoes roast sweet potatoes cranberry sauce baked celery ... tomato salad with mayonnaise ... frozen cranberry punch mince pie pumpkin pie nuts and raisins fruit coffee christmas dinner pimento cocktail olives ... mushroom stew crackers celery ... fried egg-plant with sauce tartare ... christmas loaf potatoes soufflÉ glazed onions chilled apple sauce ... crÊme de menthe punch ... waldorf salad ... plum pudding brandt sauce hard sauce ... nuts raisins fruit coffee easter dinner cream of green pea in cups ... fresh mushroom patties ... roast nut and barley loaf creamed new potatoes mint sauce new peas paysanne ... fruit sherbet ... dessert a dozen dinners black bean soup olives ... jerusalem artichokes in butter stuffed tomatoes german spinach delmonico potatoes ... lettuce salad ... dessert ----====||||====---- beet savoury ... tomato-okra soup small crackers celery ... glorified carrots ... asparagus tips in butter potato cases peas ... dessert ----====||||====---- cream of carrots green peas in patty cases ... brussels sprouts with chestnuts turnips with potato creamed onions ... narragansett salad ... dessert ----====||||====---- calcutta bisque ... tomatoes casino ... steamed nut loaf with caper sauce leeks in butter roast potatoes ... celery salad ... dessert ----====||||====---- heilbronn soup ... button mushrooms in timbale cases ... celery in casserole potato croquettes spinach soufflÉ ... pimento salad ... dessert ----====||||====---- clear consommÉ croutons ... globe artichoke with sauce hollandaise ... stuffed peppers potato straws grilled tomatoes ... watercress salad ... dessert ----====||||====---- cream of green pea ... fresh asparagus on toast ... stuffed cucumbers. new potatoes, creamed devilled tomatoes ... mushrooms in cases ... dessert ----====||||====---- mulligatawny soup ... ladies cabbage in ramekins ... chestnut purÉe mock new potatoes creamed beets ... fetticus salad ... dessert ----====||||====---- julienne soup ... creamed salsify patties ... mushrooms in casserole mashed potatoes green string beans ... banana fritters ... dessert ----====||||====---- cream of celery olives radishes ... chestnuts in cases ... brussels sprouts creamed roast potatoes french beans creole croquettes ... celery salad ... dessert ----====||||====---- cockie-leekie soup ... fried artichokes tartare ... italian cauliflower riced potatoes nut croquettes ... russian cucumber salad ... dessert ----====||||====---- purÉe mongole olives ... escalloped potatoes vegetable casserole ... celery patties ... romaine salad ... dessert a dozen luncheons cream of corn in cups ... egg timbales with tomato sauce ... artichokes vinaigrette ... dessert ----====||||====---- button mushroom cocktails in pepper cases ... baked celery peas in cases potato nut croquettes ... italian salad ... dessert ----====||||====---- cream of spinach ... fried egg-plant with tomato sauce ... spinach with cheese, in patty cases potatoes au gratin ... grape-fruit salad ... dessert ----====||||====---- brown bread savoury ... clear consommÉ in cups ... eggs carmelite fried potatoes soufflÉ cauliflower fritters ... lettuce-pimento salad with cheese balls ... dessert ----====||||====---- tomato-corn cream ... filled mushrooms stuffed peppers creamed tomatoes potatoes and cheese ... cherry salad ... dessert ----====||||====---- tomato-mayonnaise savoury ... cream of rice ... boiled bananas with tomato sauce mushroom loaf philadelphia salad ... dessert ----====||||====---- creamed pimentos ... salsify in coquilles ... mushrooms sur cloche ... pineapple and celery salad ... dessert ----====||||====---- canton stew ... nut croquettes with sauce ... rice czarina potatoes in cradles ... pink-egg salad ... dessert ----====||||====---- pimento cocktail ... corn in tomato cases ... macaroni bianca ... special mixed salad ... dessert ----====||||====---- caper savoury ... cream of artichoke ... chop suey italian croquettes ... polish salad ... dessert ----====||||====---- fresh mushroom cocktail ... lima bean cream in cups ... bordeaux pie parisian potatoes ... asparagus vinaigrette ... dessert ----====||||====---- creole savoury ... carrots delmonico en cases ... mushrooms in casserole stuffed tomatoes potatoes duchesse ... artichoke salad ... dessert the wolf also shall dwell with the lamb, and the leopard shall lie down with the kid; and the calf and the young lion and the fatling together; and a little child shall lead them. and the cow and the bear shall feed; their young ones shall lie down together; and the lion shall eat straw like the ox. and the sucking child shall play on the hole of the asp, and the weaned child shall put his hand on the cockatrice' den. they shall not hurt nor destroy in all my holy mountain: for the earth shall be full of the knowledge of the lord, as the waters cover the sea. isaiah xi, - . index introduction, the kitchen, the dining room, seasoning, measuring, thickening, an herb garden, gelatine, fat for frying, canned goods, soups vegetable stock, a simple consommé, clear bouillon, cream of artichoke, with nasturtiums, lima beans, carrot and onion, carrots, cauliflower, celery, cheese, chestnut, corn, curry, lentil, onion, green pea, rice, spinach, tomato, vegetable, soup, asparagus, barley and tomato, black bean, belgian, plain bean, brown bean, red bean, dutch cabbage, calcutta bisque, canton stew, carrot broth, chestnut, cockie-leekie, creole, florentine, heilbronn, julienne, red lentil, purée mongole, hungarian, mushroom bisque, mushroom, mushroom stew, noodle, okra, onion au fromage, new green pea, split pea, princess, potato, german potato, potato (flora), rice and tomato, rice-okra, salsify (oyster plant), spinach-tomato, sorrel (french), sorrel (german), st. germaine, spaghetti, scotch broth, spanish tomato, tomato-tapioca, tomato and corn, tomato-macaroni, tomato, tomato-okra, mulligatawny, vegetable no. , vegetable no. , vegetable no. , vegetable no. , vegetable no. , vegetable marrow, vegetables artichokes (jerusalem) in butter, au gratin, with tomato sauce, with french sauce, fritters, fried, french fried, tartare, fried with tomato sauce, lyonnaise, purée, newburg, artichokes (globe), to steam, to boil, with mushrooms, vinaigrette, fonds, asparagus, with white sauce, with dutch butter, tips, white, vinaigrette, fried tips, tips with white sauce, in bread cases, escalloped, apples, griddled, apple fritters, bananas, boiled, with tomatoes, banana fritters, boston beans, beans, green string, golden wax, french, deutschland, florentine, and corn, italian, spanish, lima, lima hollandaise, lima creamed, lima sauquetash, beets, creamed, virginia, piquant, german, pickled, brussels sprouts, in dutch butter, with celery, with chestnuts, lyonnaise, creamed, in bread cases, cabbage, new england, western, sarmas, lichtenstein, lady, cold slaw, german red, hungarian, pickled red, carrots, creamed, with potatoes, sauté, glorified, glazed, delmonico, soufflé, cauliflower, creamed, au gratin, german, italian, fritters, celery, creamed, in brown sauce, in casserole, baked, cêpes, corn, boiled, roasted, pudding, in cases, creole, and tomato pie, chowder, rhode island escallop, cucumbers, stewed, stuffed, egg plant with sauce tartare, with tomato sauce, endive, creamed, kohlrabi, au gratin, lentils, egyptian, german, lentil pie, leeks, mushrooms, stewed, german, newburg, on toast, grilled, sur cloche, in casserole, filled, with truffles, with peas, with onions, with egg, canned, czarina, mushroom and chestnut ragout, loaf, okra, stewed, okra and grilled tomatoes, with tomato sauce, and tomato escallop, onions, boiled, creamed, with brown sauce, au gratin, with cheese, escalloped, baked with chestnuts, soufflé, bordeaux, and tomato escallop, beatrice, stuffed, fried, french fried, in potato cradles, small, glazed, and apples, parsnips, boiled, in butter, fried, french fried, broiled, peas, green, paysanne, canned, with onion, peppers, stuffed, with mushrooms, with rice, with egg, with corn, escalloped with corn, fried, pimentos, creamed, rolled, with okra, with tomato, potatoes, mashed, in cases, soufflé, riced, mashed with onion, baked, roast, denver, broiled, fried soufflé, whole fried, french fried, parisian, lyonnaise, german fried, creamed, escalloped, delmonico, oak hill, heilbronn, curried, rennequin, and cheese, escallop with onion, new, in butter, creamed new, baked new, mock new, potato fritters, straws, cradles, savoury, cakes, hash, omelet, fricassee, saratoga chips, sweet potatoes, boiled, baked, mashed, soufflé, escalloped, stuffed, maryland, candied, griddled, fried, french fried, glazed, sweet potato pie, texas, salsify (oyster plant), english, in coquilles, escalloped, tartare, black, spinach, german, with white sauce, with rhubarb, italian, novelty, soufflé, squash, baked, california, tomatoes, stewed, escalloped, breaded, fried, devilled, creamed, baked with mushrooms, with nut force-meat, stuffed with egg and peppers, baked with peppers, filled with egg, stuffed with spinach, with macaroni, and onion, casino, indienne, with eggs, curried, savoury, creole, and hominy, loaf, american rarebit, turnips, stewed, mashed, with potato, au gratin, ragout of, parisian, teltower rübchen, vegetable combinations chop suey, colcannon, macedoine of vegetables, canned, vegetable chowder, hash, stew, casserole, ragout, vegetable pie st. georges, bordeaux, new orleans stew, curry, indian, lentils, succotash, creole, various, nut dishes chestnuts, italian, purée, peanut purée, michaelmas loaf, christmas loaf, nut and barley loaf (roast), nut and barley loaf (steamed), and hominy loaf, and fruit loaf, foundation loaf, nut hash, rice, macaroni, etc. rice, boiled, baked, indian, spanish, tomato stew, fried, escalloped, and cheese, and tomatoes baked, italian, au gratin, omelet, czarina, savoury, unpolished, pearl barley, macaroni, american, au gratin, bianca, italian, baked italian, with tomato and onion, mexican, and cheese, rarebit, spaghetti, noodles, german, italian, croquettes croquettes, bean, cheese, swiss cheese, chestnut, egg, farina, hominy, lentil, macaroni, italian, tomato, dried pea, nut and potato, and salsify, and cocoanut, potato, with cheese, savoury, mashed, creole, sweet, rice, sweetened, pink, curried, carolina, english savoury, mixed vegetable, timbales and patties timbales, corn, egg, egg-tomato, pea, potato, and cheese, rice, savoury egg, patties, artichoke, asparagus, celery, chestnut, green pea, egg, macedoine, mushroom, canned, sauces caramel for colouring, reduced vinegar, sauce bernaise, black butter, bread, brown, various brown, bordelaise, curry, caper, cheese, cucumber, devilled, egg, french, german, egg, herb, hollandaise, horse-radish, maître d'hôtel, mint, nut, onion, parsley, provençal, piquant, ravigote, robert, spanish, spinach, tartare, tomato, with other vegetables, with nuts, with egg, vinaigrette, white, drawn butter, dutch butter, parsley butter, salad dressing, mayonnaise, eggs eggs, boiled, fried, poached, with gravy, indienne, waldorf, scrambled, with cheese, with mushrooms, etc., savoury, indienne, spanish, shirred, with tomatoes, griddled, carmelite, with potato, newburg, lyonnaise, devilled, japanese, golden rod, frothed, fried stuffed, carolina, münchner, in marinade, parisienne, perigord, with cheese, mornay, creamed, omar pasha, turkish, beurre-noir, creole, in savoury butter, escalloped, omelet, plain, soufflé, baked, herb, cheese, rum, swiss egg toast, canuck egg toast, egg mould, cheese cheese ramekins, baked with bread, fondu, relish, méringues, creamed, pancakes, cottage, liptauer, camembert, dreams, roquefort gourmet, grated, rarebit, welsh, bachelor's, delmonico, pink, salads salad, american, artichoke, green bean, wax bean, beet with celery, cabbage, celery and pineapple, cherry, cucumber, cucumber, russian, country, dent de lion, pink egg, endive, fetticus, garden, grape fruit, italian, lettuce, macedoine, mixed, mushroom, narragansett, philadelphia, pimento, polish, potato (german), potato (american), potato (red), romaine, southern, sorrel, spanish, sunday night, tomato (russian), with chives, waldorf, watercress with oranges, yokohama, a salad supper, french dressing, mayonnaise dressing, green colouring for mayonnaise, tarragon vinegar, savouries fresh mushroom cocktails, canned mushroom cocktails, pimento cocktails, savoury, beet, beet and egg, brown bread, cucumber, creole, egg, horse-radish, mustard, neufchâtel, onion, pickle, stuffed olive, caper, tomato, mayonnaise, liptauer, pimento, rounds of toast, sandwiches sandwiches, apple, bombay, cheese, creole, egg, german, honolulu, lettuce, nut, peanut butter, pimola, pickle, providence house, savoury butter, pastry, patty cases, etc. pie-crust, easy puff paste, timbale cases, batter for fritters, pastry for patty cases, potato crust, essex pastry, dumplings, croutons, bread crumbs, a few hot breads baking powder biscuits, pop overs, graham gems, tennessee corn bread, southern rice muffins, rice griddle cakes, corn griddle cakes, wheat griddle cakes, gingerbread, sunday morning waffles, two necessary desserts plum pudding, plum pudding sauce, nun's butter, mince pie, menus thanksgiving dinner, christmas dinner, easter dinner, a dozen dinners, a dozen luncheons,