e 3&) What to €be& ; mi How to Obofe K MR.* ?A l ccs-core LIBRARY OF rt CONGRESS. jT^ Chap..! Copyright No. Sheit-iV/.! ,C*8 UNITED STATES OF AMERICA. A ^ A FRIEND IN THE KITCHEN: OR What to Cook and How to Cook It. CONTAINING About 400 Choice Recipes Carefully Tested; TOGHTHKR WITH Plain Directions on Healthful Cookery; How to Can Fruit; A Week's Menu; Proper Food Combinations; Rules for Dyspeptics; Food for Infants; Simple Dishes for the Sick; Wholesome Drinks; Useful Tables on Nutritive Values of Foods, Time re- quired to Digest Foods, Weights rand Measures for the Kitchen, etc. ^^ 1 / By Mrs. Anna L,. Cojxord. There is religion in a good loaf of bread.'''' "Bad Cooking- diminishes happiness and shortens life.' 1 '' PACIFIC PRESS PUBLISHING COMPANY, OAKLAND, CAI,. San Francisco, New York, Kansas City. ■b A A v * t» 4S8.:3 Entered according to Act of Congress, in the year 1899, by Mrs. Anna L. Colcord, In the Office of the Librarian of Congress, Washington, D. C. All rights reserved. TWO COPIES RECEIVED PACIFIC PRESS PUBLISHING COMPANY, Printers, Bookbinders, Electrotypers, Stereotypers. SECOND COPY^ nonn^ o;g<3 Preface* The object of this work is to furnish in an inexpensive and convenient form, plain directions on healthful cookery. Special attention has been given to the idea of presenting such recipes as will tend to make the living of the family what it should be, — simple, economical, wholesome, nutri- tious, palatable, and varied. The housewife is often perplexed to know just what to cook; but if she has at hand something which will suggest to her what she desires but cannot think of, she has that which is indeed a friend. The author has tried to make the work sufficiently comprehensive to answer the demands of an ordinal household. The recipes for the preparation of grains, fruits, and vegetables occupy a large portion of the work. Cream is mentioned in a number of the recipes, but while its use is to be preferred instead of butter, especially if sterilized, sub- stitutes have generally been suggested where it is not at hand or available. Pains have been taken to make the recipes plain and explicit, and yet as brief as possible consistent with these ends. The amount of the various ingredients required has generally been indicated by measure, rather than by weight, as this is usually more convenient and time- saving. It is hoped that this little work will be found to be a real friend in the kitchen. That it may be such, and that it may prove a blessing to thousands in many lands, is the sincere wish of— Thk Author. [3] Contents. PAGE. Importance of Good Cooking 9 Helpful Hints for the Housewife 12 Soups 13 Cereals 19 Toasts 25 Breads 28 Fruits 41 Vegetables 53 Substitutes for Meats . , 67 Eggs 74 Omelets 76 Puddings 77 Custards and Creams 84 Sauces 87 Pies 9° Cakes 97 Wholesome Drinks .102 Specially Prepared Health Foods . ... 105 Simple Dishes for the Sick no Food for Infants 114 Miscellaneous , 115 A Week's Menu 120 Sabbath Dinners 121 Food Combinations . . . . . . . .122 Time Required to Digest Various Foods . . .122 Nutritive Value of Foods 123 How to Become a Vegetarian . . . . . .124 Rules for Dyspeptics 125 The Pulse in Health 126 Weights and Measures for the Kitchen 126 Households Hints 126 Index 127 [5] Illustrations* PAGE. Frontispiece Double Boiler 20 Wall Rack 23 Ancient Flour-Making 24 Flour Sieve 32 Baking Pan .... 32 Steamed Bread Pan 33 Gem Irons 34 Cake Cutter 37 Waffle Iron 38 Griddle 39 Gathering Fruit 4° Fruit Dish 42 Large Spoon 46 Mason Can 48 Utensils for Canning Fruit 49 A Wise Choice . 5 2 Some Staple Vegetables 54 Saucepan 56 Potato Masher 57 Colander 59 Can Opener 59 Sweet Corn ... 66 Patty Pan 75 Pie Dish 9° Rolling Pin 9 1 Pie • .91 Dover Egg-Beater 97 Cake Pan 98 Coffee Strainer 102 Coffee Mill io 3 Lemon Drill io 3 Bread Knife Il8 [7] «,?* t£* e<5* PRACTICAL 'OLOGIES. Daughter. — " Yes, I've graduated, but now I must inform my- self in psychology, philology, bibli — " Practical Mother. — " Stop right where you are; I have arranged for you a thorough course in 'roastology,' 'boilology,' 'stitchology,' ' darnology,' ' patchology,' and general domestic ' hustleology.' Now get on your working clothes. ' ' — Detroit Free Press. t£r* t£T* t^* ^^^I^ii'iiiiiiiiiiiiiiiiiiiiiiiiiiiiiii ao& How*To)CooK ft d IMPORTANCE OF GOOD COOKING* HEALTHFUL cookery is not receiving the attention which its importance demands. Although we are living at a time when eating and drinking are carried to excess, and when elaborate bills of fare are frequently placed before us, yet plain, simple, and healthful cookery occupies but a comparatively small place in the culinary world to-day. Good food is of primary importance. We live upon what we eat. It is not sufficient, however, merely to select good food. To be well digested and thoroughly assimilated the food must be properly prepared. The best food may be spoiled in cooking. The kind of food upon which we live, and the manner in which it is prepared, determines largely our physical well-being, and conse- quently much of our happiness or misery in this life. " For love, nor honor, wealth nor power, Can give the heart a cheerful hour When health is lost. Be timely wise; With health all taste of pleasure flies." Moreover, the mind is affected by the condition of the body, and the morals by the state of the mind. As, therefore, cooking determines to a large degree the con- dition of the body, it must also affect to a considerable [9] IO A FRIEND IN THE KITCHEN. extent our moral and spiritual welfare. It is not too much to say, therefore, that there is religion in good cooking. It has been truly said that " the cook fills an impor- tant place in the household. She is preparing food to be taken into the stomach, to form brain, bone and muscle. The health of all the members of the family depends largely upon her skill and intelligence." As the lives of those on a steamship are in the hands of the helmsman, so the lives and the health of the members of the family are, to a great degree, in the hands of the one who prepares their meals. Thousands are dying annually as the result of poor cooking. Food poorly prepared is not nutritious, and cannot, therefore, make good blood. Some may say they have no natural ability to cook; but anyone having ordinary intelligence, with a little effort, care, and proper directions, can learn to cook well. And surely the health of the family ought to be of suffi- cient importance to inspire every mother with ambition to learn how to cook. Mothers should also teach their daughters the mysteries of good cooking. They should show them that this is an essential part of their education, — more essential than the study of music, fancy work, the dead languages, or the sciences. The knowledge of these latter without the knowledge of how to care for the body and provide it with suitable nourishment, is of little worth. Meredith hit upon a great truth when he said: — " We may live without music, poetry, and art; We may live without conscience, and live without heart, We may live without friends; we may live without books; But civilized man cannot live without cooks." A FRIEND IN THE KITCHEN. II No young woman should contemplate marriage until she has first acquired a practical knowledge of simple cookery, for this is essential whether she expects to do the cooking herself, or supervise the maid. Although bread is the staff of life, it is a sad fact that a large pro- portion of the daughters of the present generation do not know how to make a good loaf of bread. They have not been instructed in the useful art of cookery, so that when they have families of their own they can provide for their tables a well-cooked dinner, prepared with nicety, so that they would not blush to place it before their most esteemed friends. There has never been an age so noted for dyspeptics as the present, and there was perhaps never before a time when there was a greater scarcity of good cooks. " Though we boast of modern progress as aloft we proudly soar, Above untutored cannibals whose habits we deplore, Yet in our daily papers any day you chance to look You may find this advertisement: ' Wanted — A Girl to Cook.' ' ' Good cooking does not consist in the preparation of highly seasoned foods to pamper a perverted appetite, but in cooking with simplicity, variety, and skill natural foods in a palatable and wholesome manner. To assist in this direction is the object of this little work. But no workman can work without materials and tools. The necessary materials for cooking are indicated in the recipes given in this book. Illustrations of many of the most necessary and useful cooking utensils will be found scattered throughout the work. A very convenient and easily constructed wall rack, which may be placed over the kitchen work table, is shown on page 23. A FRIEND IN THE KITCHEN. HELPFUL HINTS FOR THE HOUSEWIFE. Plain and healthful living tends to long and happy living. — Selected. Simple diet is best; for many dishes bring many diseases. — Pliny. Thk foundation of a happy home is laid in the kitchen. — Marion Harland. The mother should study to set a simple yet nutritious diet before her family. — Mrs. E. G. White. A wrong course of eating or drinking destroys health, and with it the sweetness of life.— Christian Temperance. There are some tombstones upon which the inscription might very properly be written, " He died a victim to poor cooking." — Willard Allen Col cord. How many homes are cursed by discomfort and ill-health, hard thoughts and bitter words, simply because the wife does not know how to cook. — The Young Woman. A little girl who, when having her Scripture lesson, was asked by her sister Ruth, "Why did God make Eve ? " replied, " To cook for Adam, o' course." — Christian World. Bad cooking is waste — waste of money and loss of comfort. Whom God has joined in matrimony, ill-cooked joints and ill- boiled potatoes have very often put asunder. — Samuel Smiles. The stomach is the kitchen of the soul; therefore it is very im- portant that the fuel which feeds the stomach should be of good quality, and prepared in the best manner. — Martin Luther. In giving your children lessons in physiology, and teaching them how to cook with simplicity and yet with skill, you are lay- ing the foundation for the most useful branches of education. — Exercise and Air. What does cookery mean?— It means the knowledge of all fruits and herbs and balms and spices, it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness of appliance; it means the economy of your grandmothers and the science of the modern chemist; it means much tasting and no wasting.—; John Ruskin. O hour of all hours, the most pleasant on earth, Happy hour of our dinners ! — Meredith. Soup rejoices the stomach, and disposes it to- receive and digest other food. — Brillat Savarin. It is important that we relish the food we eat. — Christian Temperance. *£T* t&^* t&* SOUP is easily prepared, economical, and when made from healthful materials, is a very wholesome article of diet. It adds much to the elegance and relish of a dinner, and, if taken in small quantities, is a good means of preparing the whole system to assimilate a hearty meal. Soups afford an excellent opportunity for using left-over foods which might otherwise be wasted. A combination of vegetables left over from the previous day, such as a cupful of mashed potatoes, some stewed peas, beans, or lentils, a few spoonfuls of boiled rice, stewed tomatoes, or other bits of vegetables or grains, if in good order, make a very palatable and nourishing soup. The vegetables should be put all together into a saucepan with enough water to cover them, let simmer for two or three hours, [13] 14 A FRIEND IN THE KITCHEN. then rubbed through a colander, and returned to the saucepan with sufficient water added to make the soup of proper consistency, reheated, seasoned, and served. For seasoning soup, a few spoonfuls of cream, or a little butter or nut butter maybe used, though if properly made is quite relishable without. We wish all our readers success with the following simple but delicious kinds. ^* ^* *2r* BEAN SOUP. For two quarts of soup soak one pint of beans overnight. In the morning drain, and put to cook in cold water, adding one-third cup of well-washed rice if desired; boil slowly for about two hours. When done rub through a colander, thin with boiling water, and season with a little butter and salt. GREEN PEA SOUP. Put the peas in water enough to cover them, add a little pinch of salt, boil until tender, skim the peas out, and rub through a colander; then return to the water in which they were boiled; add milk, a little cream or butter, and salt to taste. Pour the soup over a few croutons (bits of toasted bread) in a hot soup tureen. A quart of milk to a pint of peas is a good quantity. SPLIT PEA SOUP. For each quart of soup desired boil slowly a cupful of split peas in three pints of water until thoroughly dissolved. Rub through a colander, add salt, a small teaspoonful of butter if desired, and, for flavoring, a slice or two of onion or celery. Reheat, and when boiling stir into it two teaspoonfuls of browned flour rubbed smooth in a little cold water. Remove the onion or celery with a fork before serving. Add two or three crisp crackers rolled fine, or serve with croutons. SPLIT PEA AND VERMICELLI SOUP. Make the soup as above. Cook one-half cup of vermicelli in a cupful of boiling water for ten minutes and add to the soup. A FRIRNT) IN THR KITCHKN. 15 VEGETABLE PEA SOUP. Cook one quart of split peas until dissolved. When nearly done, add two or three medium-sized potatoes and one medium-sized onion, sliced thin. When these are done, rub all through a colander, add hot water to make of the consistency of thick cream, a little cream or butter, and salt to taste; reheat and serve. TOMATO SOUP. Take one quart of stewed tomatoes, rub through a colander, and put to boiling; add two tablespoonfuls of flour mixed smooth in a little cold water, stirring well that no lumps be formed. Season with salt, and just before serving add a few spoonfuls of cream or a small piece of butter. LENTIL SOUP. Cook a pint of lentils in a small quantity of boiling water. When about half done, add, if desired, one medium-sized onion cut in halves or quarters. When the lentils are tender, remove the onion, and rub the lentils through a colander. Add sufficient boiling water to make three pints in all. Season with salt, a little cream or butter, reheat to boiling, and thicken with four table- spoonfuls of browned flour blended with a little cold water. The German, or dark lentils, are usually cheaper than the Egyptian, or red lentils. LENTIL AND TOMATO SOUP. Cook together one cup of lentils, one cup of stewed strained tomatoes, one cup of water, a teaspoonful of butter, and a stalk of celery. When done, add sufficient water to make the soup of proper consistency. Heat to boiling, remove the celery, and season with salt. Add one teaspoonful of browned flour rubbed to a paste with a little water. Boil for a few minutes, and serve. TOMATO AND MACARONI SOUP. Drop a cupful of macaroni broken into small pieces into three or four cupfuls of boiling water, and boil from twenty minutes to an hour, or until perfectly tender. The length of time required will depend upon whether the macaroni is fresh or stale. Stew one quart of fresh or canned tomatoes, and put through a strainer or colander to remove the coarse portions. Then add the macaroni, season with salt, and a little cream or butter if desired, boil to- gether for a few minutes, and serve. TOMATO AND VERMICELLI SOUP. Take two quarts of stewed tomatoes, strain, or pass through a l6 A FRIEND IN THE KITCHEN. colander, and put to boil. Cook one cup of broken vermicelli in two cups of boiling water for ten minutes, and add to the tomatoes. Season with salt. If the soup is too thin a little cornstarch blended with a little cold water may be added, and the soup allowed to boil a few minutes longer. Just before serving, a few spoonfuls of sweet cream may be added if desired. RICE SOUP. Put to cook slowly one-third cup of well-washed rice in three cups of hot water, and cook one and a half hours. Then add a little salt and one quart of milk, reheat and serve. A little celery may be simmered in the soup for a short time, and removed before serving. SAGO PEA SOUP. Wash, soak, and cook one cupful of split peas in plenty of water until tender; rub through a colander, return to the fire, adding enough hot water to make three pints in all, and a few slices of onion. Wash three tablespoonfuls of sago in warm water, and stir gradually into the soup; simmer for a half hour, or until well dis- solved. Remove the onion, and season with salt. Add a few spoonfuls of thin cream or rich milk to the beaten yolk of an egg, and stir into the soup a few minutes before serving. SAGO FRUIT SOUP. Soak one-half cup of sago for an hour in a cup of cold water; then add a quart of water, and cook slowly until transparent. In the meantime cook together one cup of prunes and one-half cup of raisins in a small quantity of water. When the sago is transparent, add the fruit, together with one-half cup of currant, plum or some other tart fruit juice, and one-half cup of sugar. This will make three pints of soup. Serve hot with croutons. Instead of the above, rice with dried apricots, and prune or currant juice may be used. SAVORY SOUP. Take two cupfuls of cooked split peas which have been rubbed through a colander, one cupful of boiled mashed potatoes, and one-half cup of strained stewed tomatoes; add to this mixture enough hot water to make of proper consistency, a sliced onion, and salt as desired. Boil together for a few minutes until well flavored with the onion; remove the onion and serve. A half cup of broken vermicelli cooked for ten minutes in a cupful of boiling water, may be added if desired. A FRIEND IN THE KITCHEN. 17 CELERY SOUP. Wash a bunch of well-bleached celery, cut fine, and with one or two sliced potatoes put to cook in a small quantity of boiling water. When done, add a quart of milk, and pass through a colander; let heat to boiling, season with salt, and thicken with a little flour rubbed smooth in cold water, or serve with rolled crackers. VEGETABLE SOUP. Cook together slowly for two hours, in two quarts of water, two cups of split peas, two or three slices each of carrot and turnip, one large potato sliced, one-half cup of canned tomatoes, and a small onion cut in pieces. If desired, a stalk of celery cut into small pieces may be used instead of the onion. When done, rub through a colander, add water to make of proper consistency, reheat, season with salt and a little cream or butter, and serve. POTATO SOUP. For each quart of soup required, take three medium-sized pota- toes, pare, cut in slices, and cook rapidly in sufficient water to cover them. When tender, rub through a colander. Then return to the fire, add three cups of sweet milk, and season with salt, and a little cream or butter if desired. Let the soup come co a boil, add a teaspoonful of flour rubbed smooth in a little water, boil a few minutes, and serve. A slice of onion or a stalk of celery may be simmered in the soup for a few minutes to flavor it, and then removed. Instead of the flour two or three crisp crackers rolled fine may be added just before serving. POTATO AND BEAN SOUP. Look over and soak one cup of beans overnight; when ready to cook, drain, and put over the fire in cold water. When done, rub through a colander; pare and slice three or four medium-sized potatoes, and put to cook in a small quantity of hot water; when done, put through a colander, and add to the beans; add milk or water sufficient to make about three pints of soup; season with salt, and boil for a few minutes. A few slices of onion or a little celery may be simmered in the soup for a few minutes to flavor if desired, and remove before serving. BARLEY SOUP. Cook a cup of pearl barley in three pints of water for several hours, adding water as needed to keep the quantity good. When done, add salt and a little cream, or the beaten yolk of an egg. l8 A FRIEND IN THE KITCHEN. NOODLE SOUP. Beat the yolks of two eggs thoroughly, then add one cup of sifted flour, and knead well for five or ten minutes; divide into four parts, roll each part nearly as thin as a knife blade, and place on a clean cloth near the fire to dry. When dried sufficiently so that they will not stick together when rolled up, or be so dry as to be brittle, roll each piece up into a roll, and with a sharp knife cut or shave crosswise into very narrow slices, about one-twelfth of an inch in width. Shake out well, and let dry thoroughly. Then drop into hot salted water, and boil twenty minutes; drain off the water well, add a quart of milk, salt to taste, reheat, and serve. Noodles may be added to other soups instead of macaroni. ASPARAGUS SOUP. Take two bunches of fresh, tender asparagus, wash, cut into short lengths, and put to cook in a quart of hot water. Let cook slowly till tender, and the water reduced one-half; rub through a colander, add three cups of milk, a spoonful or two of cream, and salt to taste. Let heat to boiling, and serve with croutons. A half- cup of well-cooked rice may be stirred into the soup before serving if desired. SALSIFY OR VEGETABLE OYSTER SOUP. Wash, scrape, and place the salsify in cold water to prevent dis- coloring. When enough is prepared, cut into slices, and put to cook in an equal quantity of water, and cook slowly. When tender, add two or three cups of milk, a few spoonfuls of cream or a small piece of butter, heat to boiling, and slightly thicken with a table- spoonful or two of flour rubbed smooth in a little cold milk. Let boil a few minutes, season with salt, and serve. CROUTONS FOR SOUP. Cut stale bread into small cubes from one-half inch to an inch square, and brown in a moderate over. A spoonful or two of the croutons may be placed in each plate, and the hot soup turned over them, or placed in a dish on the table for use as desired. BROWNED FLOUR FOR SOUPS. Spread a small quantity of flour on shallow tins, and brown lightly in a moderately hot over; stir often enough to prevent any part from scorching. A quantity may be prepared and put away in covered jars for use. " O stay me with rice and with porridge, O comfort me sweetly with grits ! Baked beans give me plenty of courage, And cracked wheat enlivens mv wits.' No one should adopt an impoverished diet. Bring me my breakfast — oatmeal and boiled eggs. — A. T. Stewart, the millionaire. Carlyle, catching a glimpse of Macaulay's face, once remarked, " Well, any one can see that you are an honest, good sort of a fellow, made out of oatmeal. " Dr. Johnson, who entertained a great dislike for the Scots, and lost no opportunity of saying bitter things against them, once defined oats as " in Scotland food for Scotchmen; but in England food for horses." He was well answered by the indignant Scotch- man, who replied, " Yes, and where can you find such men as in Scotland, or such horses as in England ? " t^r* t£^* t£^* MOST grains require prolonged cooking, and slow cooking is preferable to fast. They are frequently served in the form of inusn, and too often in an under- done state. Thorough cooking not only breaks up the food, but partially digests the starch contained in it. Salt should be added to the water before stirring in the grain or meal. All grains and meals should be put into actively boil- ing water to prevent them from having a raw taste, and [19] 20 A FRIEND IN THE KITCHEN. allowed to boil fast until they " set," or thicken, and cease sinking to the bottom; till then they should be stirred fre- quently, but gently, to prevent burning. After the grain has thickened, it should be stirred very little or none at all. Much stirring then breaks up the particles, and frees the starchy portion, thus rendering the food pasty. Enough grain or meal should be used to make the mush quite thick and glutinous when done. Watery or sloppy mush is neither palatable nor strengthening to the digestive organs when used constantly. In fact, it should not be considered necessary to have mush every morning. A change occasionally to drier foods is better for the digestion. An excellent utensil for cooking grains is a milk or mush boiler, generally called a double boiler. This consists of one vessel set inside of another, the inner one containing the grain to be cooked, the outer one filled with boiling water only. An ordinary saucepan, however, will do Double Boikr. very well, if smooth, and by greasing the inside with a little butter before putting in the water, the tendency of the grain to adhere to the saucepan will be greatly obviated. If the double boiler is used, allow the grain to boil in the inner vessel standing directly over the range until it " sets," then cover and place in the outer vessel, the water in which must also be boiling in order that the cooking process be not checked; Ihen leave to cook slowly until done. From three to four hours is not too long when the double boiler is used. Grain prepared in this way may A FRIEND IN THE KITCHEN. 21 be cooked on the previous day and simply warmed up again the next morning for breakfast. What is left over from any meal may be used in the next preparation. If a hastily prepared mush is required, perhaps nothing better than the rolled oats can be employed, these requiring not more than half an hour's cooking, as they are already partially cooked in their manufacture, but even these are improved by longer cooking in a double boiler. &?* e^* i5* OATMEAL MUSH. Heat a quart of water to boiling, add a little salt, sprinkle into it a cupful of oatmeal, and boil rapidly, stirring frequently until it sets; then place on some part of the range where it will only sim- mer if an ordinary saucepan is used, and cook for about two hours, or until thoroughly done. ROLLED OATS. This is much preferred by some, as it requires only a short time to cook. Make as above, only using two cupfuls of the meal to one quart of water. An ordinary saucepan does very well for this, but the double boiler is better. ROLLED OATS AND SAGO MUSH. Wash and soak one-third cup of sago in a little cold water. Stir one and one-half cups of rolled oats into one quart of salted, boiling water. Cook for fifteen minutes, then stir in the sago, and cook as much longer. Serve with cream, stewed fruit, or fruit juice. GRAHAM MUSH. Into one quart of boiling water, properly salted, stir dry, sifted graham flour, until a rather thick porridge is obtained. Cook slowly for one hour on the back of the range, stirring but little after the first few minutes. Serve with milk or cream, and a very little sugar if desired. GRAHAM MUSH WITH DATES. Cook as above. Take a cupful of dates, cut in two, removing 22 A FRIEND IN THE KITCHEN. the stones, and stir into the mush just before taking from the fire. Serve with milk or cream. Steamed raisins or stewed figs may be used instead of dates. BOILED RICE. Wash one cup of rice, and put to cook in four cups of boiling water, slightly salted. Cook quite rapidly for the first fifteen minutes, stirring a little occasionally to prevent sticking to the pan. Then cover closely and cook slowly on the back of the range with- out stirring. When nearly done, add a cup of sweet milk, cook until tender, and serve with milk, cream, or stewed fruit. If the rice has been soaked overnight, put to cook in an equal quantity of boiling water, and cook for about half an hour. Milk may be used instead of water, or equal parts of milk and water. GRITS. To four parts of boiling water previously salted, add one part of grits, sprinkling it in with the hand, and cook slowly for about an hour. Serve hot with cream, milk, fruit juice, or stewed figs. CORN-MEAL MUSH. Into three pints of boiling water, salted, sprinkle one pint of corn-meal. Cook slowly for one or two hours, stirring occasionally. Serve with plenty of milk or cream. Avery good and nutritious mush, especially for winter. CORN-MEAL SQUARES. Take cold, left-over corn-meal mush, cut into rather thick slices and then into squares. Put the squares into a tureen, and pour over them some hot milk or cream. Cover the dish, let stand a few minutes, and serve. BARLEY MUSH. To each cupful of pearl barley, previously washed, add five cups of boiling water, a teaspoonful of salt, and cook in a double boiler, or an ordinary saucepan set in a kettle of boiling water, for three or four hours. Serve with cream, lemon sauce, or stewed fruit. BOILED WHEAT. To one part of good, plump wheat add five parts of cold water, and cook slowly from four to eight hours, or until the grains burst open and are tender. If soaked overnight, less time for boiling will be required. Add a little more water if necessary, but avoid A FRIEND IN THK KITCHEN. 23 much stirring. Season with salt, and serve hot or cold with milk, cream, fruit, or fruit juice. A very simple and wholesome dish. DRESSINGS FOR PUDDING OR MUSH. Heat to boiling, grape, blueberry, raspberry, or strawberry juice, add sugar to sweeten, and slightly thicken with cornstarch, allowing a tablespoonful to each pint of fruit juice. A good sub- stitute for milk or cream. e£" e^* &5" WALL RACK. ©a B B £ g S I < c or enough to make a soft dough , and ^ :■:'■ "! Illlllllll 11/ knead well for twenty minutes; then add a cup of raisins, or equal portions of raisins and dried currants, washed and dried, and Knead a few minutes longer, place in pan Baking Pan dusted with flour. A FRIEND IN THE KITCHEN. 33 slightly buttered to prevent the dough from sticking, and let rise again. When very light form into a loaf, put into the baking pan, allow to become light again, and bake. The dough should be very soft. If the hands are oiled with a little butter, it can be handled more easily. If very lively yeast is used, the sponge may be set in the morning; otherwise set in the evening. STEAMED BROWN BREAD. Stir together one cup of corn-meal, three-fourths cup of sifted graham flour, one-fourth cup of molasses, one cup of sour milk, one-half teaspoon ful of soda dissolved in a little hot water and added to the milk, and one- third teaspoonful of salt. Beat hard, then turn into a small, round, deep, buttered baking-pan, place in a saucepan of hot water, and steam one hour and fifteen minutes, then bake about ten minutes. An enameled quart cup will answer if the round baking-pan is not at hand. Good warm or cold. JOHNNY CAKE, Take one quart of sour milk, three eggs, three tablespoonfuls of melted butter, one of sugar, a teaspoonful of salt, one cupful of white flour, and enough corn-meal to make a rather thin batter, and one teaspoonful of soda. Beat the whites and yolks of the eggs separately. Dissolve the soda in a little hot water and add to the milk, stirring gently; then add the sugar, beaten yolks, and melted butter, stirring all well together; then add the flour and meal, and beat thoroughly; lastly, add the beaten whites; a little more meal may be used if the batter is found to be too thin. Bake in a long pan or gem irons in a hot oven, and serve hot. FRUIT BREAD. Beat well together two cups of rich milk, one-fourth cup of good yeast, and two cups of white flour; let stand overnight. In the morning, add two cups of dried currants well washed and dried, one cup of sugar, and three cups of flour, or sufficient to make a good dough. Knead thoroughly, and set to rise; when light, form into loaves, let rise again and bake. SALT RISING BREAD. Take a small pitcher and put into it a half pint of warm water, a teaspoonful each of salt and sugar; and stir in flour enough to make a medium thick batter. Set the pitcher in a kettle of warm water to rise. It should be kept warm all the time, not hot, for if it is scalded it will never rise. When light, stir in a pint of 34 A FRIEND IN THE KITCHEN. warm milk or water and enough warm flour to make a soft dough. Knead it, form into a loaf, place in the pan, set to rise in a warm place, and bake as soon as light. RAISED BISCUITS. Make from dough prepared for white, graham, or graham fruit bread. The biscuits will be improved if made from dough that has been prepared with milk. After kneading thoroughly the last time, divide the dough into small, equal portions, shape into smooth, round biscuits, place closely in a shallow baking pan, and let rise till considerably lighter than bread. Bake in a rather quick oven. Just before removing from the oven the tops may be brushed with the beaten white of an egg. GEMS, General Directions. Beating in an abundance of cold air is very essential in the making of good gems, as it is this that makes them light. Cold air is preferable to warm air, as it ex- pands more when heating. Gems are also better when baked in iron pans than in tin, as the iron retains the heat better, and bakes the gems more evenly. The irons should be heated Gem Irons, hot before the batter is dropped into them. Having the oven hot from the first is also essential, as a crust will then be formed immediately, and the air which has been beaten into the batter will thus be prevented from escaping. They should be placed in the oven so as to bake on the top first, and afterwards on the bottom. These points should be carefully observed. Gems are best served hot. They should be broken open, and never cut with a knife, as this makes them heavy. GRAHAM GEMS, No. J. Place the gem irons in the oven or on the range to heat. Mix salted graham flour with cold milk or water to a batter thick enough to drop, beating vigorously for ten minutes to beat in the air. Butter the gem irons, and fill each cup nearly full of the batter. Put in a hot oven, and bake until done. GRAHAM GEMS No. 2. Beat separately the yolk and white of an egg. Add to the beaten yolk two cupfuls of sweet, rich milk, a half teaspoonful of salt, and stir well together; then add one and one-half cupfuls a friend in the kitchen. 35 of sifted graham flour, and a scant cup of white flour, which have been stirred well together, sprinkling it with the hand, and beating vigorously meanwhile. Continue to beat until the mix- ture is light and foamy throughout, and full of air bubbles; then stir in gently the stiffly-beaten white of the egg. Have the gem irons thoroughly heated, slightly butter them, drop in the batter with a spoon, and bake in a quick oven. OATMEAL GEMS. Beat separately the yolk and white of an egg. Beat the white to a stiff froth. To the beaten yolk add a cupful of well-cooked oatmeal mush, and a half cup of milk or thin cream. Beat together thoroughly. Continue to beat while adding a cupful of white flour and a pinch of salt, then fold in lightly the beaten white of the egg. Have the gem irons heated hot, slightly butter, drop in the batter, filling the little cups nearly full, and bake in a quick oven until a light brown. CORN-MEAL GEMS. Stir well together one and one-half cupfuls of milk, and the yolks of two eggs previously beaten. To this add two cupfuls of corn-meal, one-half teaspoonful of salt, and one cupful of white flour. Beat thoroughly, then stir in lightly the whites of the eggs previously beaten to a stiff froth, and bake as above. RICE GEMS. Moisten one cup of well cooked rice with two tablespoonfuls of cream or rich milk; add two cups of sifted graham flour, a little salt, and moisten the whole with three-fourths cup of sweet milk. Beat thoroughly and bake in heated gem irons until well done. POP OVERS. To one well-beaten egg add one cup of milk, a pinch of salt, and sift in, a little at a time, one heaping cup of flour; beat well for ten minutes, and bake in heated gem irons. BREAKFAST ROLLS. To three slightly heaping cups of sifted graham flour add a little salt, and one cup of milk or thin cream, cream is better. Stir the milk or cream into the flour, mixing it well with the flour as fast as poured in. Knead well for from twenty to thirty minutes. Divide the dough into three portions, and with the hands roll each portion over and over on the molding board until a long roll from an inch to an inch and a half in thickness is 36 A FRIEND IN THE KITCHEN. formed. Cut into two or three inch lengths > and bake at once in a hot oven in a baking pan dusted with flour, or better, on a perforated piece of sheet-iron made for the purpose, placing the rolls a little distance apart. Bake until a light brown. When done do not place one on top of another. Flour kneaded into cold graham flour, oatmeal, grits or corn- meal mush makes very good breakfast rolls. . STICKS. Make the same as breakfast rolls, only rolling the dough to about the size of the little finger, and cutting into three or four inch lengths. FRUIT ROLLS. Make the dough the same as for breakfast rolls; knead well, then add one-half cup of seedless raisins or stoned dates chopped fine, make into rolls as directed above, and bake. FRENCH ROLLS. Make a sponge at night of one-half cake of dry or one-fourth cup of good liquid yeast, the beaten white of one egg, two table- spoonfuls of melted butter, two tablespoonfuls of sugar, a little salt, and three cups of warm milk or water, and flour sufficient to make a soft dough. In the morning knead well and let rise again. When light, roll out the dough to about three-fourths of an inch in thickness; cut into about four-inch squares with a sharp knife, butter the edges, and roll each corner up and over to the center; place on buttered tins, allow the rolls to become very light, and bake in a moderately hot oven. The sponge for this can be set in the morning if the yeast is very quick. OATMEAL CRACKERS No. J. Make the same as graham crackers (page 36), only using an equal portion of oatmeal mush with the graham flour, instead of all graham flour. OATMEAL CRACKERS No. 2. Take two cups of flour, one cup of oatmeal, one-third cup of butter, one-half cup of sugar, one teaspoonful of baking powder, two eggs, or one egg and one-fourth cup of milk. Mix well together, roll out thin, cut with a knife or cake cutter, and bake on well-floured tins in a hot oven. Instead of the cup of oatmeal, equal portions of oatmeal and ground rice may be used. A FRIEND IN THE KITCHEN. 37 GRAHAM CRACKERS. Take one cup of cream or milk, and sifted graham flour sufficient to make a soft dough, adding a little salt. Knead well, roll quite thin, cut into squares with a knife, or into shapes with a cake cutter, prick with a fork, and bake on shallow, floured tins in a brisk oven. A tablespoon ful of sugar may be added Cake cutter. j f desired If milk is used> a Uttle me l t ed butter should be added to it. FRUIT CRACKERS. Make a dough with one cup of cold, sweet cream or rich milk, three cups of sifted graham flour, and a little salt. Knead thor- oughly, and divide into two portions. Roll each quite thin, then spread one with currants, stoned dates, figs, or seedless raisins, chopped fine, and place the other one on top; press down with the rolling-pin, cut into oblong squares with a knife, and bake. White flour may be used instead of graham flour, if desired. RUSKS. Make a sponge at night with one cupful of sugar, one cupful of scalded milk, cooled to lukewarm, one-half cupful of butter, two eggs, one cake of dry or one-fourth cup of good liquid yeast, and sufficient flour to make a soft dough. Set in a warm place to rise. In the morning knead well, and let rise well. Push down again in the pan when light. When risen again, mold into the form of biscuits, place a little distance apart on buttered tins, and brush over with the beaten white of an egg sweetened; let stand until light, and bake. FRUIT BUNS. Make the same as plain buns, adding one-half cup of raisins or currants just before kneading and forming into buns. PLAIN BUNS. Beat together one-fourth cup of lively yeast, one cup of sweet milk, previously scalded and cooled to lukewarm, one-half tea- spoonful of salt, two cups of warm flour, and set in a warm place to rise. When very light, work into the dough one-half cup of sugar, and two tablespoonfuls of butter. Knead well for ten minutes, using enough flour to make a soft dough. Shape into the form of biscuits a little larger than an egg; place on tins slightly buttered, and set in a warm place to rise. When very light, bake in a moderately hot oven. The tops may be brushed over with the sweetened beaten white of an egg while baking, or sprinkled with moist sugar when taken from the oven. 38 A FRIEND IN THE KITCHEN. RICE WAFFLES, Set a sponge at night with two cups of sweet milk, scalded and cooled to lukewarm, one teaspoonful of butter, a pinch of salt, two-thirds of a cupful of boiled rice, three cupfuls of flour, and one-fourth cup of liquid yeast. Beat the batter hard for five or six min- utes, and set in a warm place to rise. In the morning add two well-beaten eggs, and stir well together. Bake on a hot, buttered waffle iron. If this is not at hand, have the gem irons well heated, slightly butter to prevent sticking, and drop in the batter. Place in a hot oven so the Waffle Iron. top will bake first, and bake to a rich brown color. Very nice for breakfast. PUFFS, To two cups of milk add a little salt and the yolks of two eggs well-beaten; then sift in, a little at a time, and beating meanwhile, three small cups of flour. Beat until light, then stir in gently the stiffly-beaten whites of the eggs, and bake in hot gem irons. FRUIT LOAF No. J. Take enough good bread dough for one loaf, add one cup of brown sugar, two tablespoonfuls of butter, and one cup of raisins, previously washed and dried. Knead well and let rise, then knead again, place in a bread pan, let rise until light, and bake in a moderate oven. FRUIT LOAF No. 2. Make a sponge of one and one-half cups of warm milk or water, one-half cup of good yeast, the beaten white of one egg, one tablespoonful each of butter and sugar, a little salt, and flour sufficient to make a soft dough. Let rise till light, then knead well and let rise again. When light, roll out to about one inch in thickness, spread over with chopped dates, or raisins, or currants which have been previously washed and dried; roll up and form into a loaf, let rise, and bake. MILK BISCUITS. Take one quart of flour and sift in well two teaspoonfuls of baking powder, add a teaspoonful of salt and two tablespoonfuls of butter, working it in thoroughly; then mix lightly and quickly with milk enough to make a soft dough. Roll out to three- quarters of an inch in thickness, cut with a round cutter, place in shallow tins, and bake in a hot oven. A FRIEND IN THE KITCHEN. 39 CORN-MEAL BATTER CAKES. To two cups of cold corn-meal mush, add one cup of sifted flour, and a pinch of salt; beat well the yolks of two eggs, to which add two-thirds of a cup of milk, and stir into i the mush; beat thoroughly until light and smooth, adding a little more milk if neces- sary, to make the batter of proper consistency. Then gently stir in the whites of the eggs G beaten to a stiff froth, and bake in small cakes on both sides on a hot frying-pan or on a griddle, slightly but- tered. Serve hot. Very nice. Try them. LENTIL FRITTERS. To a pint of lentil soup (left-over soup will do), add the well- beaten yolks of two eggs, and sift in enough flour, a little at a time, beating thoroughly, to make a good batter. Then add the stiffly-beaten whites of the eggs, and drop by spoonfuls on a hot buttered griddle, and brown on both sides. BUCKWHEAT PANCAKES. In the evening take two quarts of warm water, add one-fourth cup of good yeast, a small teaspoonful of salt, and buckwheat flour enough to make a good batter; beat well and set to rise. In the morning thin the batter with a little warm water, if neces- sary, and bake on a hot griddle. If cakes are desired for several mornings, the batter may be kept going by leaving at least a cup- ful after each baking, and adding the necessary warm water and buckwheat flour, each evening as at first. A little soda dissolved in warm water may be added just before baking if they seem a little sour. DESSERT GEMS. Stir together the beaten yolk of one &gg, two tablespoonfuls of sugar, one teaspoonful of butter, a little salt, three-fourths cup of milk, and one-half cup of corn-meal; then sift in one cup of flour with one teaspoonful baking powder, beat well, fold in beaten white of egg, and turn into hot gem irons. Drop a stoned date filled with dessicated cocoanut on each gem, and bake. GATHERING FRUIT. The earth to thee her increase yields The trees their fruitage bring ; And glittering in the sun-lit fields, The vines with bounty spring. " Every tree, in the which is the fruit of a tree yielding seed, to you it shall be for meat." Gen. i : 29. If families could be induced to substitute the apple — sound, ripe, and luscious — for pies, cakes, candies, and other sweetmeats with which children are too often stuffed, there would be a diminution of doctor's bills, sufficient in a single year to la) r up in stock of this delicious fruit for a season's use. —Professor Faraday. 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. t£* <&* t&& FRUITS are a natural food. They form no inconsider- able part of those products of the earth given by the Creator to our first parents as food. " Behold I have given you," He says, " every herb bearing seed, which is upon the face of all the earth, and every tree, in which is the fruit of a tree yielding seed; to you it shall be for meat." Gen. 1:29. Fruits are not only delightful to the eye, pleasing to the smell, and satisfying to the taste, but they contain elements which are necessary for the best maintenance of the system ; hence the natural craving for them when the system is in a normal condition. 4 [4i] 42 A FRIEND IN THE KITCHEN. While not containing a large amount of nutrition com- pared to their size, they are, nevertheless, valuable on account of their juices, and also because of their giving bulk to our food, — a very necessary thing to be con- sidered. Containing as they do from seventy-five to ninety per cent, of water, their use naturally allays thirst. If their use were more general there would doubtless be less desire for unnatural drinks. As a rule, fruits, and especially acid and sub-acid fruits, are cooling *o the blood, and most kinds act also as a laxative to the sy:tem, tending to keep it free and open. They should therefore be freely used in the daily bill of fare, though in proper combinations. Fruits go well with grains and milk, but not so well with vegetables, espe- cially acid fruits. And what gives a nicer appearance to the table than a dish of fruit ! Its very sight is inviting and appetizing. In preparing fresh fruit for the table care should be taken to select only that which is sound and ripe. It should also be carefully cleaned. Apples should be wiped with a damp cloth, and their beauty will be further enhanced by polish- ing them with a dry one. Plums should be likewise treated. Grapes should be washed, and the stem ends of bananas cut off. Bananas may also be peeled, sliced, and served with cream. A FRIEND IN THE KITCHEN. 43 Oranges may be placed on the table whole, or their skins cut into eighths, and peeled half-way down. In serving cherries in their natural state, the stems should be left on. Much taste may be displayed in the arrangement of fresh fruit for the table. A few green leaves interspersed with the fruit, or a variety of fruits tastily arranged on the same dish, make a very attractive appearance. Nature sets before us an abundance of delicious fruits, and these in almost endless varieties and flavors. Most fruits are both wholesome and agreeable when eaten raw, but many are rendered more easy of digestion by cooking. Some persons with weak digestion cannot eat many kinds of raw fruits, but almost every one can eat most kinds when cooked. The following are some of the numerous, most simple, and practical ways in which fruits may be prepared. t^* C^* 5*7* BAKED APPLES, No, U Apples to be baked may be pared or baked with the skins on. If firm and quite tart, pare, place in a pie dish, add sugar and a little hot water, and bake in a moderate oven. If the apples are juicy, less water will be required. When tender, turn into a dish, and pour over them the syrup or j uice. BAKED APPLES, No. 2. Pare and core without halving, a number of nice, tart apples ; fill the centers with sugar and jelly, lay closely in a shallow pan, add a little water, and bake slowly, basting occasionally with the syrup to keep the centers well filled. Bake till brown and tender, and serve with a boiled custard made with two cups of milk, two tablespoonfuls of sugar, two eggs, and vanilla to flavor. STEWED APPLES. Pare, core, and cut into small pieces some moderately tart apples, place in a saucepan, and add sufficient boiling water to 44 A FRIKND IN THK KITCHEN. stew to a pulp ; cook slowly for about an hour, stirring but little„ When cool, add sugar to sweeten. BAKED SWEET APPLES. Select good, sweet apples. Wash, but do not pare or core them ; put into a baking pan with a little water, and bake in a hot oven. Baste occasionally with the juice in the bottom of the pan. When done, if desired, each apple may be dipped in the beaten white of an egg, then in powdered sugar, and returned to the oven until the icing is set. Baked apples, pears or quinces prepared in this way are delicious, besides being very ornamental. Plain sweet baked apples are very nice served with cream. APPLE SCALLOP. Pare, core, and slice a half dozen good cooking apples. Spread a layer in the bottom of a deep pudding dish, then over these a layer of bread crumbs mixed with a little sugar, and thus alternating till the dish is filled, having a layer of apples on top. Add a half cup of cold water, and bake in a rather quick oven till done. Serve with rich milk or cream. BOILED APPLES. Remove the cores and cook whole, or in halves, in enough boiling water to cover them. Cook slowly. When tender, remove the apples to a dish with a spoon or fork, sweeten the juice with sugar, add a little lemon flavoring extract, and thicken slightly with a very little cornstarch blended with a little cold water, pour over the apples and serve when cool. APPLE COBBLER. Pare, core, and slice six large, tart apples; add a little water, the juice and grated peel of a lemon, and sugar to sweeten. Stew slowly until a pulp, then turn into a mold. Serve with plain or whipped cream. BAKED PEARS. Take good, sound pears, cut in halves, pare, and fill an enam- eled pudding dish, sprinkling sugar through them; pour in a cupful of hot water, cover tightly, and bake slowly till tender. Serve cold. Or, wash, wipe, and bake whole in a shallow dish, putting in a very little water. STEWED PEARS. Pare, quarter, and core nice ripe pears, and drop into cold water to keep from discoloring. Make a syrup, allowing two cups of A FRIEND IN THE KITCHEN. 45 water and a half cup of sugar to each quart of fruit. Boil the syrup for a few minutes, put in the fruit, and cook until clear and tender,being careful not to break the fruit through stirring. Three or four slices of lemon added to the syrup while boiling will im- prove the flavor of the pears. Remove the lemon before putting in the fruit. BAKED QUINCES. Pare, core, and bake the same as apples. The fruit may be left whole, and the centers filled with sugar. Sufficient water should be used so that the fruit will not become dry. Baste with the syrup while baking. BAKED PEACHES, No. U Take good, firm peaches, pare, cut in halves, removing the stones, and place in a deep pudding dish, sprinkling with sugar. Add a little water, and bake until tender. BAKED PEACHES, No. 2. Bake as above ; when done, cover the top with a meringue made of the whites of two or three eggs beaten stiff and a little powdered sugar added by degrees ; return to the oven and brown slightly. Serve cold with cream or rich milk. STEWED PEACHES. Take ripe peaches, pare, or wipe carefully with a damp cloth, cut in halves, remove the stones, and drop into cold water. When ready, place the fruit in a saucepan, adding sufficient boil- ing water to keep from burning. Add sugar, two tablespoon fuls to each quart of fruit. Cook slowly until tender, generally from twenty to thirty minutes. STEWED PRUNES. Wash clean in warm water, rinse, put into a saucepan, adding hot water in the proportion of three parts water to one of prunes. Cover, and cook very slowly for about two hours. But little sugar will be required. STEWED BERRIES. Raspberries, blackberries, currants, gooseberries, strawberries, cherries, plums, blueberries, and other small fruits, should be cooked in a small quantity of water, and sweetened to taste when done. 46 A FRIEND IN THE KITCHEN. PINEAPPLE, Pare, cut into thin slices into a dish, and sprinkle lightly with sugar ; let stand in a cool place for an hour, and serve. FRUIT MOLD. Stew a quart of berries in a small quantity of water for fifteen or twenty minutes; then add sugar to taste, and two tablespoon fuls of cornstarch dissolved in a little cold water; cook until thickened, then turn into molds first wet with cold water; serve cold with milk or cream. Heat fruit juices and treat similarly. BANANAS WITH WHIPPED CREAM. Remove the peel, cut into thin slices, and sprinkle with a very little sugar and a few drops of orange juice. Serve in small dishes, placing a tablespoonful of whipped cream on each dish. APPLE BUTTER. Pare, quarter, and core good, sweet apples; put them into an enameled saucepan with enough sweet cider, just from the press, to cover them; cook until clear and tender; then mash smooth with a wooden spoon, and boil until thick like marma- lade, which will require a considerable length of time. Cook very slowly, stir- Large Spoon. ring frequently to keep from burning. Put into small jars and cover closely. This is a simple and pala- table dish, and when properly made will keep indefinitely. PLUM MARMALADE. Wash the plums, cut them in halves, removing the stones, and cook for about fifteen minutes, allowing a scant cup of water to each quart of fruit. Then rub through a colander, add one cup of sugar to each quart of pulp, and boil slowly one hour, stirring often to prevent burning. GRAPE MARMALADE. Make the same as plum marmalade, only allowing half a cup of water to a quart of fruit for cooking. APPLE JELLY. Take the fruit when just ripe, remove the stems and blossom ends, wash, quarter, but do not pare or core unless wormy", and put to cook in a porcelain preserving pan with one cup of water for A FRIEND IN THE KITCHEN. 47 each six pounds of fruit. Cook slowly and only until tender, then strain through a jelly bag made of thin, white cloth; return the juice to a clean saucepan, boil for fifteen or twenty minutes, then add sugar, three-fourths of a pound to each pint of juice. Boil a few minutes longer, then test by dropping a little into cold water; if it sinks to the bottom , remove from the fire at once and pour into molds. The jelly may be flavored with lemon. QUINCE JELLY, Wash, wipe, and remove any imperfect spots, but do not pare or core them. Cut into small pieces, and place in the preserving pan with water enough to half cover them. Cook until tender, stirring frequently. Remove from the fire, and strain through a jelly bag, measure the juice, return to a clean saucepan, let boil fifteen minutes, then add sugar, three-fourths of a pound to each pint of juice. Boil up and skim; be careful not to boil too long as the color and quality will be affected by too much boiling. Test as in apple jelly. If found to be not quite thick enough, boil a little longer. When done, turn into the jelly cups at once. CURRANT JAM, Remove the stems, weigh the fruit, and wash. Put the currants into a kettle with half a pound of sugar for each pound of fruit, boil for about half an hour, removing any scum that may arise. Put into glass cans, and keep in a cool, dark place. HOW TO CAN FRUIT, GENERAL REMARKS, Bottling or canning fruit consists in sealing up in air-tight bottles or jars, fruit which has previously been cooked. Many do not appreciate the value of canning fruit because they have never tried it. But the process is so simple, and the result so satisfactory, that those who have ever given it a trial usually feel well repaid for the little effort put forth. Canning fruit practically lengthens the fruit season until it is perennial. Fruit, if properly canned, can be preserved, even for years, in a very natural and wholesome state. While it is true that in semitropical countries some kind of fruit can be obtained from the markets at most seasons of the year, it is both a matter of providence and economy to lay by, at a time when fruit is cheap and in season, for those times when it is scarce, high-priced, or unobtainable. A lesson can here be learned from the bee. During the summer, when the flowers are in bloom, it culls the sweet, that it may have a store of honey to eat in the winter hours. 48 A FRIEND IN THE KITCHEN. It is very desirable to have the fruit fresh, as picked from the tree or vine; but many of the nicest and most juicy and delicately flavored fruits, such as strawberries, raspberries, currants, goose- berries, plums, blueberries, cherries, peaches, and apricots, are in season for only a comparatively short time. It is therefore of value to know how to preserve these for the unseasonable portions of the year. It is a matter of no little convenience for the housewife to have these delicious fruits in her house, ready for use at a moment's notice. But this can be the case only by having on hand a supply of canned fruit. Some may think that this supply of canned fruit can readily be substituted by the same kinds of fruit put up in jams, marmalades, etc., and that these can be purchased at reasonable prices at the stores all ready for use, and the trouble of preserving fruit oneself saved. While this may be true, the fruit prepared thus is not to be compared to fruit in its more natural state. The amount of sugar generally used in making jams and marmalades causes them to be too rich in saccharine matter, and consequently more liable, if freely used, to injure the teeth, cause acidiiy of the stomach, dyspepsia, and liver trouble, while nearly all, even dyspeptics, can eat simple stewed fruit of one kind or another without injury. SELECTING CANS. In canning fruit care should be taken to provide good cans and perfectly fitting covers. This is a matter of much importance. The Mason glass cans or jars, with the white porcelain lined covers and white rubber bands, are perhaps the best. It may seem a little expensive on the start to purchase these, but there is practically no further expense con- nected with them, aside from providing new rubbers or covers occasionally, as the jars can be used year after year, or until broken. Either the pint, quart, or two-quart jars may be used, as best suits the needs of the family. If a Mason can opener is not at hand, the process of opening the jars may be made easier by first running the edge of a thin knife blade around under the rubbers, care being taken not, by prying or otherwise, to injure the rubbers or After the fruit has been used from the jars, Mason Can * wash and dry them, place the rubbers inside, screw on the covers, and set away for future use. PROCESS. Select good, sound, fresh fruit, but not overripe, or it will be mushy and insipid when cooked. The larger fruits should not be quite as soft for canning as for eating. A FRIEND IN THE KITCHEN. 49 Cook in a granite-ware or enameled saucepan or preserving kettle. Iron, tin, copper, or brass should not be used. Always cook slowly, as rapid boiling breaks up the fruit, and causes it to lose much of its nice flavor. Cook thoroughly and evenly, in small quantities, and in as little water as possible, fruit being better cooked in its own juice, which soon boils out. The length of time required for cooking will depend upon the kind and quality of fruit, hard and less ripe fruit requiring more time. Utensils for Canning Fruit. From two or three tablespoonfuls of sugar to a quart of fruit will generally be found sufficient for the milder fruits, the more tart, such as plums, currants, gooseberries, etc., will require from four to eight tablespoonfuls. • While the fruit is cooking, place the rubbers on the jars, and immerse two or three in a large pan of scalding (not boiling) water, laying them down if there is room. If the jars are new, put them in cold water, and gradually raise the temperature to prevent them from breaking. Likewise put the covers in a basin of hot water. Much depends oti keeping everything hot. 50 A FRIEND IN THE KITCHEN. Have ready an enameled dipper or cup, a cloth for wiping the outsfde of the jars, a spoon, fork, and a small pan in which to set the jars while being filled. When the fruit is well cooked, roll one of the jars over in the hot water, empty it, place it in the small pan, and quickly fill with the boiling fruit, putting in a little of the juice first. Fill to over- flowing. Skim off all foam or bubbles of air that come to the top. If any bubbles are seen in the fruit, pass a fork or spoon-handle, first dipped in hot water, down into the jar, slightly stirring, when they will come to the top and can be skimmed off. Wipe the juice from the top of the jar, and screw down the cover quickly and tightly. See that the rubber extends beyond the cover all around. Turn the jars upside down. As the fruit cools retighten the covers. Keep the jars upside down, and watch for a few days. If there is any leakage or sign of fermentation, the work is a failure, and the fruit should be opened at once, a little more sugar added, boiled, and used as soon as possible. If all is right, store in a cool, dark place for future use. If a proper place is not convenient, wrap the jars in brown paper to keep out the light. If the foregoing directions are carefully followed, there is no reason why the work should not be a perfect success. The author has put up from fifty to one hundred and fifty quarts each year for many years, and has rarely lost a quart. CANNED PLUMS. For each quart ol fruit, allow a half cup of sugar, and a cup of water for the syrup. Wipe the plums with a cloth, prick with a fork, drop them into the hot syrup, and cook until done. Or, pare the plums, and boil the skins in the water of which the syrup is to be made, straining them out by turning into a colander before putting in the sugar; then put in the plums, cook until done, and can. CANNED CHERRIES. Wash, and cook whole until tender, or remove the pits, and treat the same as canned berries (page 51), allowing nearly two cups of water and a half cup of sugar to a quart of cherries, if tart, and less sugar if of the sweeter kind. CANNED PEACHES. Select ripe, firm peaches, nearly soft enough to eat, avoiding the clingstones. The Crawford's are perhaps the best. Pare, divide in halves, removing the stones, and drop into cold water to prevent discoloring. For each quart of fruit pour a cupful of water into a saucepan, add two tablespoonfuls of sugar, and. let boil up; drain the peaches from the cold water, and put them into A FRIRND IN THE KITCHEN. 51 the hot syrup; cook slowly for fifteen or twenty minutes, or until tender, and can according to foregoing directions. CANNED PEARS, Prepare the same as stewed pears (page 44), and can. CANNED BERRIES. Select those freshly picked; if necessary to be washed, place a few at a time in a colander and dip in and out of cold water; cook in a small quantity of water, adding the necessary sugar while boiling, and can. CANNED APPLES. Select fresh, nicely flavored apples, and proceed the same as with canned pears. STEWED QUINCES. Wipe with a cloth, pare, quarter, core, and divide each quarter into thirds. For each two quarts of fruit pour three cups of water into a saucepan, add nearly two cups of sugar, and let boil up; then put in the fruit, and cook slowly for an hour and a half, or until tender and of a rich pink color. Equal parts of quinces and apples stewed together are nice. CANNED QUINCES. Prepare and cook the same as stewed quinces, and can accord- ing to general directions. CANNED TOMATOES. Select smooth, ripe, meaty tomatoes; put into a pan, and pour scalding water over them to make the skins come off readily; then with a sharp, pointed knife remove the cores, pare, cut into thick slices, and cook nearly as much as for table use; put into the cans as soon as done, and screw the covers on tightly. It is very convenient to have a supply of canned tomatoes on hand for use in the preparation of soups and other dishes. FRUIT JUICES, For summer drinks, dressings for grains, and sauces for desserts, the pure juices of fruits are most wholesome and delicious. They are so serviceable and so easily prepared that no housewife should allow a fruit season to pass by without putting up a quantity. Blackberry, raspberry, blueberry, currant, cherry, and grape juices are especially nice. Only the best, ripe, but not overripe, fruit 52 A FRIEND IN THE KITCHEN. should be used. To extract the juice from berries, crush, heat in a double boiler, strain through a jelly bag, let drain slowly, squeez- ing but little least the pulp be forced through . Reheat , and can the same as fruit, adding sugar or not, as preferred. Mixed juices often give a fine flavor, as currant and raspberry, or blackberry and mulberry. GRAPE JUICE. Take fresh, well-ripened, dark, juicy grapes, such as the Black Prince or Concord, pick from the stems, rejecting all that are imperfect; wash well, and put to cook in an enameled saucepan with a pint of water for each three quarts of grapes. Cook slowly for half an hour, or until the grapes burst open; then drain off the juice through a jelly bag, filtering the skins and seeds through a separate bag. Reheat, add one-half cup of sugar to a quart of juice if desired to sweeten, and can in jars the same as fruit; or, put in sterilized bottles, filling within an inch of the top, and cork at once with good, solid corks; cut off the corks close to the bottle, and seal over with sealing wax. Bottle the juice from the skins separately, as it will be less clear. Keep in a cool, dark place, and do not move about unnecessarily. ^* t^ f *&* A WISE CHOICE. The first wealth is health. — Emerson, Vegetarians suffer little from thirst. — Hygienic Review. Let them give us pulse to eat, and water to drink. — Daniel. vSir Isaac Newton, when writing his great work, " Principia," lived wholly upon a vegetable diet. Body and mind are much influenced by the kind of food habitually depended upon. — 0. W. Holmes. e^* e<5* e^* WHILE not furnishing the most nutritious diet, vege- tables contain many nutritive elements in moderate degree, are rich in mineral substances, and being com- posed largely of water, perfectly supply many of the needs of the human system. Such vegetables, however, as peas, beans, and lentils, properly termed legumes, are highly nutritious. They are commonly understood to be of the nature of the " pulse " upon which Daniel the prophet subsisted in preference to the king's meat. While an exclusive diet of ordinary vegetables might fail to give sufficient nourishment to meet the demands of the [53] Carrots. Asparagus. Onions. Turkscap. SOME STAPLE VEGETABLES. [54] A FRIEND IN THE KITCHEN. 55 entire system, their use is valuable in furnishing it with a large quantity of organic fluids, and in giving bulk to the food. It is best to combine their use with other foods, such as grains, which supply the qualities lacking in the vegetables. Only fresh vegetables should be used. Those which are stale cannot be made wholesome and palatable by cooking. Their use imperils the health of the family, and is liable to cause serious illness. Herein lies an ad- vantage in having one's own garden. Care should be taken not to cook vegetables too much nor too little. They should be neither overdone nor underdone, but "just right." Cooking vegetables, grains, and fruits is advantageous, as it bursts the par- ticles of starch, and thus renders them more easy of digestion. While cooking vegetables, a good, steady fire should be kept up, and the kettle kept full of hot water for replenishing. Never replenish with cold water, but always with hot. A good rule to follow in cooking vegetables is to put to cook in hot water all vegetables that require to have the water drained off when done, and in cold water those that are to retain it. All green vegetables, such as onions, spinach, cab- bage, etc., should be put to cook in boiling, salted water; the dry vegetables, such as potatoes, carrots, beans, split peas, and lentils should be cooked in unsalted water. About a tablespoonful of salt should generally be allowed to a gallon of water, or one-third of a teaspoonful to every pint of cooked vegetables. In washing potatoes, a coarse cloth or brush may be 56 A FRIEND IN THK KlTCHKN. used to advantage. If to be baked, they should be wiped dry before placing in the oven. It is a matter of both economy and improvement to pare potatoes very thin, as much of the mealiest and most nutritious portion lies next to the skin. As each potato is pared it should be dropped into a pan of clean, cold water; if allowed to fall back among the parings the potatoes will be dark and discolored when cooked. Potatoes should never be allowed to remain in the water in which they have boiled after they are done. It should 'be drained off immediately to prevent their becom- ing soggy and water-soaked. In baking potatoes the oven should be hot when they are put in, and the temperature increased rather than di- minished afterwards. Only dry, ripe, mealy potatoes are good baked. Onions should be boiled in two waters, first for about fifteen minutes with cold water put on, then drained off and boiling salted water added to finish. To peel tomatoes readily, first pour over them a little scalding water. This also applies to plums. t^r* £r* «^^ BOILED POTATOES (without skins)* Wash, pare thin, and drop into cold water to prevent discoloring. If not of a uniform size, cut the larger ones in two. Put to cook in only enough boiling water to prevent burning; cook gently from twenty to thirty minutes; when done, drain off all the water, place over the fire for a Saucepan, moment, then give the saucepan a A FRIEND IN THK KlTCHKN. 57 vigorous shake, cover with a coarse cloth, and set on the back of the range to dry. Large quantities of potatoes are best cooked by steaming over boiling water. BOILED POTATOES (with skins). Select potatoes of even size ; wash clean with a cloth or brush, and remove the eyes and specks with a knife; put to cook in a small quantity of boiling water; drain when tender, and place the saucepan on the back of the range to dry; remove the skins and serve. Potatoes are best cooked this way. BAKED POTATOES. Choose smooth potatoes of uniform size, wash well, being care- ful to clean the eyes. Dry with a cloth, and bake in a hot oven; in a slow oven the skins become thick and hard. Serve, as soon as done, in an open dish; if covered they will become soggy. Baked potatoes are very wholesome, and make a good breakfast dish. MASHED POTATOES. Wash, pare, and boil the same as boiled potatoes. When they can be readily pierced with a fork, drain thoroughly; return to the range and mash, using the potato masher vigorously for five or ten minutes, until they are light, smooth, and creamy in appearance. A wire Potato Masher> potato masher does the work most satisfactorily. Have warmed in a saucepan a half cupful of cream or milk, adding a small piece of butter if milk is used, a teaspoonful of salt, and the well-beaten white of one egg; beat this into the potatoes until they are very light. Put into a warm dish and serve at once. If desired, the egg may be omitted. Very nice served with milk sauce or brown sauce. STEAMED SLICED POTATOES. Wash, pare, and slice several medium-sized potatoes very thin. Have in a frying-pan a small piece of butter and a half -cup of hot water, put in the potatoes, season with salt, cover closely, and set on the back of the range to cook slowly. Stir up a little occa- sionally. A few thinly sliced onions may be used with the pota- toes if desired. WARMED-UP POTATOES. Cut cold boiled potatoes into thin slices; heat a little milk to boiling in a saucepan; put in the potatoes and season with salt to taste. Let boil a few minutes and serve. If desired, the milk 58 A FRIEND IN THE KITCHEN. may be slightly thickened with a little flour blended in a little cold milk. POTATO CAKES. To two cups of well-mashed cold potatoes, add the well-beaten yolk of one egg; work well together, and form into small, round cakes about half an inch thick; place on buttered tins, brush over with the beaten white of an egg, and brown in a hot oven. NEW POTATOES. If new and fresh, the skins may be easily scraped off with a knife or rubbed off with a coarse cloth. Cook in a little water, drain, and serve; or, when done, drain, pour some nice, sweet milk over them, let it heat to boiling, then thicken with a little flour rubbed smooth in a little cold milk, allowing a tablespoonful of flour to a pint of milk, and season with salt. A few green peas cooked with new potatoes and thus dressed make a very accept- able dish. POTATOES WITH CREAM. Pare, and cut as many as desired into small cubes, put into boil- ing water and cook from fifteen to twenty minutes; when done, drain off all the water, let dry a few minutes over the fire, then add a little salt, a cup of thin crearn and a little chopped parsley ; simmer for two or three minutes, and serve at once. BAKED SWEET POTATOES. Choose tho!5e of uniform size, wash thoroughly, removing anv imperfect spots, wipe dry, and place in a moderately hot oven; bake for about an hour if the potatoes are rather large. Small potatoes are better steamed than baked. Send to the table as soon as done, without removing the skins. Serve with cream, butter, milk sauce, or nut butter gravy. BOILED SWEET POTATOES. Wash well, put into cold water with the skins on, and boil until easily pierced with a fork; drain,, remove the skins and place in the oven to dry for five or ten minutes; serve in a hot dish. BROWNED SWEET POTATOES. Take cold, boiled sweet potatoes, peel, cut into slices, place on buttered shallow tins, and brown in a hot oven. ROASTED SWEET POTATOES. Wash, wipe dry, wrap with thin paper, and cover first with hot A FRIEND IN THE KITCHEN. 59 ashes, then with live coals. Turn occasionally. The coals may need renewing several times. When done, remove the ashes with a brush, wipe with a dry cloth, and serve. Sweet potatoes are nicer and more mealy when prepared in this way. YAMS. Prepare the same as roasted sweet potatoes or baked sweet potatoes. Boiling them is thought to quite spoil their flavor. STEWED TOMATOES, Take nice, fresh tomatoes, peel, and slice into a saucepan, and cook slowly for half an hour. Then add salt, a little butter or sweet cream, and a half cup of bread or cracker crumbs. Sugar may be added if desired. BAKED TOMATOES. Select smooth, even-sized, ripe tomatoes. Peel, remove the stems, and place in an earthen pudding dish; season with a little salt and butter or cream and bake in a rather hot oven for half an hour. TOMATOES AND MACARONI. Put to cook one-half cup of macaroni broken into inch pieces into three cups of boiling water; boil for about an hour, or until perfectly tender, adding more water if necessary. When done, put into a pudding dish, and pour over two cups of stewed toma- toes previously rubbed through a colander. Colander. Add a little salt, a few bits of butter, a half cup of sweet milk, and bake in the oven till done. If the tomatoes are quite juicy a teaspoonful of flour may be used for thickening. SCALLOPED TOMATOES. Take two cupfuls of stewed fresh or canned tomatoes, rub through a colander, and thicken with a cupful of bread or cracker crumbs; add a c little salt, a few spoonfuls of cream, or half a cup of sweet milk and a few bits of butter, and bake for twenty or thirty minutes. TOMATO SALAD No. U Peel smooth, ripe tomatoes, cut into thin slices, and arrange in layers in a dish, sprinkling each layer with sugar. Turn over the whole a half cup of lemon juice before serving. 60 A FRIEND IN THE KITCHEN. TOMATO SALAD No. 2. Peel, slice, and place in a dish, and sprinkle lightly with salt. To the beaten yolk of one egg add the juice of one or two lemons, a teaspoonful of sugar, and pour all together over the tomatoes. BOILED BEANS. Wash and soak two cupfuls of beans overnight in cold water. In the morning drain, and put to cook in fresh water. After fif- teen minutes, if the water is very hard, add a pinch of soda, and boil for five minutes longer; then drain thoroughly, replenish with hot water, and cook slowly for about two hours, or until per- fectly tender. Add more hot water if they become dry, as they should be quite moist and soupy when done. Avoid much stir- ring. Season with a little salt, and butter or cream. BOILED BEANS WITH RICE. Wash and soak two cupfuls of beans in cold water overnight; in the morning put to cook, and after about an hour add one-half cup of well-washed rice. Cook slowly until done, season as above, and serve. BAKED BEANS. Take two cupfuls of beans, pick over, wash, soak overnight, and cook the same as boiled beans. When done, add a little butter and salt, and two tablespoonfuls of molasses; turn into a pudding dish, and bake for two hours, or until nicely browned. A little hot water should be added occasionally to prevent their becoming too dry. MASHED BEANS. Soak overnight two cupfuls of beans, and cook the same as boiled beans. When very tender, and the water nearly absorbed, rub through a colander to remove the skins; add a half a cup of cream or of rich, sweet milk and a little butter; put into a shallow dish, smooth the top with a knife or spoon, and place in the oven to brown. STRING BEANS. Wash, break off each end, stripping the strong fibres from end to end. Cut or break into inch lengths, and put to cook in enough boiling, slightly salted water to cover. Cook from one to two hours, or until very tender, the length of time required depending upon the age and variety of the beans. The water should be nearly absorbed when done. Add a little milk and butter if cream is not available. Let come to a boil, and serve. A ERlEND IN THE KITCHEN. 6 1 SPLIT PEAS, Look over carefully, wash, and put to cook in a good quantity of cold water. Let come to a boil, then simmer until tender and the water quite absorbed. Press through a colander if desired to remove the skins, season with salt, and cream or butter, and serve. GREEN PEAS. Shell, and put to cook in boiling, slightly salted water, allowing one cupful of water to every four cups of peas. If they are old and need longer cooking, add more water if necessary. Cover, and cook rather slowly till tender. About thirty minutes' cooking for fresh, young peas will be found sufficient. When done, pour over a cupful of sweet milk, heat to boiling, and thicken with a little flour. Season with a little salt, and a spoonful of cream or a small piece of butter. LENTILS. Cook, season, and serve the same as split peas, only less water and less time for cooking will be required. BAKED RICE. Take one cupful of rice, wash well by turning into a colander and dipping in and out of warm water, put into a pudding dish, and pour over four cupfuls of milk, or two each of milk and water, adding a little salt. Bake about an hour, stirring once or twice before the top becomes hard. Serve as a vegetable with lentil sauce. PLAIN BOILED RICE. Wash one cupful of rice as above, and put to cook in a sauce- pan with a quart of boiling water, adding a half teaspoonful of salt; stir up once or twice as it begins to boil, then cover, and cook without stirring until the water is all absorbed ; remove the cover, and let dry a little on the back of the range, and serv» as baked rice, or with nut butter gravy. STEAMED RICE. Wash, and soak a cup of rice in a cup of water for an hour, then add a cup and a half of milk or water, a little salt, and steam over boiling water or in a steam cooker for one hour, stir- ring occasionally during the first ten minutes. STEWED CAULIFLOWER. Carefully separate into small portions; examine closely to make sure there are no insects on it; let stand a short time in cold 62 A FRIEND IN THE KITCHEN. water, then put into boiling, salted water, and cook from twenty to forty minutes, or until tender. Drain, season with a little but- ter or cream, or serve with milk gravy poured over it. CAULIFLOWER WITH TOMATO SAUCE. Prepare and cook as above. Take two cupfuls of stewed tomatoes, rub through a colander, heat to boiling, and thicken with a tablespoonful of flour blended in a little cold water; season with salt and butter or cream. Drain, and turn the stewed cauli- flower into a dish, and pour over it the hot tomato sauce. STEWED CABBAGE. Remove the outer leaves, divide into halves, cut very fine with a sharp knife, omitting the heart. Put into a saucepan with a half cup of boiling water, add a little salt, cover closely, and cook until tender, adding a little more hot water, if it becomes too dry before it is done. When done, add a few spoonfuls of cream, allow to heat, and serve. BOILED CABBAGE. Remove the outer leaves, place in cold water for half an hour, then quarter, and put to cook in boiling water, adding a little salt. Boil vigorously for about thirty minutes; turn into a colander, remove the heart and coarse portions, press out all the water, return to the saucepan, and season with butter or cream ; allow to heat, and serve on a hot dish at once. BAKED CABBAGE. Cut a firm, crisp head up fine ; cook in a little boiling, salted water until tender; drain, turn into a pudding dish, add two eggs well beaten, a half a cup of milk, and. a little salt; stir together and place in the oven to brown. CABBAGE SALAD. Chop very fine half a smad head of crisp cabbage and put into a dish. Mix together two tablespoonfuls of sugar and the juice of two lemons, and pour over the cabbage; add a spoonful or two of thick cream, stir together, and serve. The cream may be omitted if preferred. CABBAGE AND TOMATO SALAD. Cut the cabbage as above, and put into a dish. Peel, and slice two or three large, ripe tomatoes, and place on the cabbage. Toss up lightly in the dish, sprinkle with sugar, and pour over the iuice of two jtemons. A FRIEND IN THE KITCHEN. 63 STEWED ASPARAGUS. Wash, break into small pieces, and cook from twenty to thirty minutes in just enough water to cover; when tender, drain, add a little butter and salt and a cup of milk; let come to a boil and thicken with a teaspoonful of flour. Boil up and serve. BOILED CARROTS. Wash, scrape, and drop into boiling water, and cook until tender. Drain, cut lengthwise or slice crosswise, and season with a spoonful of cream and a little salt. STEWED CARROTS. Wash, scrape, slice into a saucepan with a little boiling water, and cook until tender; add salt to taste, and a little chopped parsley if desired. Serve with or without milk gravy. BOILED PARSNIPS. Wash, scrape, drop into a little boiling water, and cook until tender; drain, mash fine, add a little salt and cream or butter to season, or cut the parsnips into thin slices, and serve with milk gravy BAKED PARSNIPS. Wash, and bake the same as potatoes; remove the skins when done, and serve with milk gravy. Or, wash, scrape, divide in halves, add a little more than enough boiling water to cook them, and boil slowly until tender; place in a shallow dish, pour over the juice that remains, add a little salt, a spoonful or two of cream, and place in the oven until nicely browned, basting occasionally. STEWED TURNIPS. Pare the turnips, cut into slices and cook until perfectly tender; then drain, mash fine with a spoon or potato masher, season with salt, a little butter or cream if desired, and serve. STEWED TURNIPS WITH MILK SAUCE. Pare, and wash; cut into thin slices or small cubes into a saucepan; cook for about twenty minutes in boiling water; then drain, add a cupful of milk, and season with salt. Allow the milk to heat to boiling, then thicken with a little flour. BOILED ONIONS. Cut off the tops and bottoms, remove the outer skins, and put 64 A FRIEND IN THK KITCHEN. to cook in cold water; boil fifteen minutes; then drain, and cook in boiling, salted water until tender; turn into a pudding dish, and cut into small pieces; pour over a cupful of hot milk gravy, add a few bits of butter, sprinkle the top with bread crumbs, and bake until brown. BAKED VEGETABLE MARROW. Pare, and cut in halves, remove the seeds and fibres, rub inside and out with salt, and let stand for an hour; mix together a turnip or potato and a few onions slightly boiled and chopped fine, season with a little powdered sage, add a little butter, a few bread crumbs, and salt to taste; then fill up the halves with this mixture, close the marrow, and tie together with twine; place in a dish, and bake until brown. Serve with brown sauce. BAKED SQUASH. Cut into sections, and place shell downwards on the top shelf of the oven. Bake until tender, and serve hot in the shell; or, scrape out the inside, mash, add a few spoonfuls of cream or a little butter, and serve. STEWED SQUASH. Peel, remove seeds, cut into small pieces, and stew until tender in a little boiling water; drain, mash smooth, and season with butter and salt. Vegetable marrows may be prepared in the same manner. SUCCOTASH. Soak one cupful of beans overnight. When ready to cook, add water and one cupful of dried sweet corn, and cook until tender. Season with salt, a little cream or butter, and serve. If green sweet corn is used, do not add it to the beans until they are nearly done. BOILED SWEET CORN. Select full-grown ears, not old and hard, but full of milk; remove the husks and silks, and put to cook in enough boiling, salted water to cover. Boil from thirty to forty minutes; when done, drain, and serve on the cob hot, with a little butter if de- sired. STEWED SWEET CORN. Remove husks and silks, stand the ears in a dish, and with a sharp knife cut off the corn from the top downwards, taking a little more than half of the kernel in depth; then scrape gently downwards to get the remainder of the milk and meat of each kernel. Place in a saucepan, add half a cup of water for each quart of corn, and cook for fifteen or twenty minutes. When done. A FRIEND IN THE KITCHEN. 65 add a little salt, a half cup of cream or a cup of milk and a little butter, boil up and serve. The milk may be slightly thickened with flour, if desired. BAKED BEETS, Take young, tender beets, wash clean, place in a baking dish with a little water, and bake from one to two hours, or until tender; add a little hot water occasionally if they become dry. When done, remove the skins, slice, and serve with lemon juice. BOILED BEETS. Cutoff the tops, but avoid cutting the beets; put to cook in boiling water. When tender, remove to a pan of cold water; rub off the skins with the hands, slice thin, and serve with lemon juice. BEET GREENS. Take the tops from young, tender beets, look over, put to cook in boiling, slightly salted water, and cook until tender ; then drain in a colander; chop rather fine, and serve with lemon juice. SPINACH. Look over carefully a good quantity of spinach, rejecting all wilted and decayed leaves. Wash thoroughly in several waters, and put to cook in slightly salted, boiling water, and boil from twenty to thirty minutes. When tender, drain in a colander, cut into coarse pieces, and put into a warm dish; add a few bits of butter, and garnish with slices of hard-boiled eggs. Serve with lemon juice. CELERY. Remove all the green and decayed parts from the stalks, and put into cold water. When ready to serve place in a celery glass with the small ends downward. Curl the tops by cutting into narrow strips a little way down. SLICED CUCUMBERS. Pare the cucumbers, slice them very thin into a dish, sprinkle with salt, cov^r closely, and shake briskly to well distribute the salt; let stand for about half an hour; then drain off all the water, and shortly before serving pour over the juice of one or two lemons. A spoonful or two of cream may be added if desired. Cucumbers should be thoroughly masticated. Their reputed indigestibility is largely due to a failure in this particular. hb A FRIEND IN THE KITCHEN. RADISHES. Wash, cut off the tops, small ends, and rootlets, and place in cold water before serving. Arrange in a glass dish with the large ends downwards. LETTUCE SALAD No. \. Separate the leaves, look over, wash, and put into cold water a while before using. When ready to serve, place on a dish and pour over a dressing made of equal quantities of lemon juice, sugar, and water. LETTUCE SALAD No. 2, Wash and shred two heads of lettuce. Boil two eggs until hard, remove the shells, and mash the yolks fine; mix well together the juice of one or two lemons, two or three tablespoon- fuls of water, one dessertspoonful of sugar, one-half teaspoonful of salt, one tablespoonful of sweet cream, adding this last to pre- vent curdling, and the yolks of the eggs, and pour over the lettuce. Cut the whites of the eggs into rings and arrange on the top. A few onions sliced fine may also be added. SWEET CORN. As a man eateth, so is he. — German Proverb. Lord Byron refused to eat meat because, as he said, " It makes me ferocious." The flesh of animals tends to cause grossness of body, and to benumb the finer sensibilities of the mind. — Bible Hygiene. The eating of much flesh fills us with a multitude of evil dis- eases, and a multitude of evil desires. — Porphyrises, 233 a. d. Animal food is one of the greatest means by which the pure sentiment of the race is depressed. — Alcott. The candidates for ancient athletic games were dieted on boiled grain with warm water, cheese, and dried figs, but no meat. Modern athletes are not allowed meat while in training. I have known men who prayed for a good temper in vain, until their physician proscribed eating so much meat; for they could not endure such stimulation. — Henry Ward Beecher. The liability to disease is increased by flesh eating. Where plenty of good milk and fruit can be obtained, there is rarely any excuse for eating animal food. — Christiafi Temperance. t£r* t&^* *£^ FROM the instruction given at the beginning respecting foods, it is evident the Creator did not design that either man or beast should subsist on flesh foods. To Adam and Eve He said: " Behold, I have given you every herb bearing seed, which is upon the face of all the earth , and [67] 68 a friend in the kitchen. every tree, in which is the/™?'/ of a tree yielding seed; to you it shall be for meat. And to every beast of the earth, and to every fowl of the air, and to everything that creepeth upon the earth, wherein there is life, I have given every green herb for meat." Gen. i : 29, 30. But sin brought many changes into our world, and because of the changed circumstances, customs and prac- tises were instituted and allowed which were not in har- mony with the primeval order of things. Among other things meat-eating was permitted. Just after the flood, when the face of the earth had been desolated, God said to Noah : ' ' Every moving thing that liveth shall be meat for you; even as the green herb have I given you all things." Gen. 9 : 3. But the blood was not to be eaten with the flesh, — a very wise provision, for if there is any disease in the system it is sure to be found in the blood. A little later, as a further precaution in the interests of health, instruction was given that only the flesh of ' 'clean beasts " was to be eaten, such as that of the ox, the sheep, the goat, the deer, etc. See Lev. 11 and Deut. 14. But for all this it must be admitted that the flesh of animals is not a natural diet for man, nor does it consti- tute the most healthful food. Of this it may truly be said as Christ said of the granting of a writing of divorcement, it was suffered because of the " hardness " of their hearts, " but from the begimiing it was not so." Matt. 19:8. It was never intended that man should take the life of any innocent, living creature. Meat-eating tends to excite the passions. This is seen in the animal kingdom. The animals that are mild, patient, and docile are generally herbivorous, such as the cow, the sheep, the horse; while the excitable, quick- A FRIEND IN THE KITCHEN. 69 tempered, and ferocious animals are meat-eaters, such as the lion, the tiger, the leopard. A meat diet also tends to constipation, the great scourge of the race. One object of this work, therefore, is in the interests of health and moral^, to educate people out of meat- eating rather than into it; and to supply such a variety of recipes for good, wholesome, palatable, and nutritious dishes, prepared from natural food elements, that meat- eating will be practically unnecessary. Moreover, so many animals at the present time are becoming so greatly diseased that it is not a little danger- ous to eat largely of their flesh. As a matter of safety the use of flesh meats might very consistently be dispensed with altogether. The fact, therefore, that meat may be cheap, or that it may be easily or quickly prepared, should count for little with those who have their best interests in view. From every standpoint from which the subject may be viewed, the reasons for discontinuing the use of flesh meats are more imperative now than ever before. 1. This is an age of disease. Animals are coming to be greatly diseased. The use of their flesh, therefore, tends to increase disease in mankind, and thus to shorten life. 2. This is an age of intemperance. Flesh meats are all more or less stimulating. Their use, therefore, tends to increase this evil. 3. This is an age of surfeiting. Meat-eating is, to a large degree, responsible for this. A well-known English writer on cookery says: " No one will deny that the foods we are apt to eat too much of are those absent from a purely vegetarian fare, such as meat, game, fish, eggs, etc., upon which materials the culinary art seems exer- cised to tempt us beyond the satisfying of the appetite." 70 A FRIEND IN THE KITCHEN. 4. This is an age of vice and immorality. A meat diet tends greatly to increase this terrible evil. 5. This is an age of violence and murder. The prac- tise of killing and eating animals tends to harden men's hearts, to destroy their finer sensibilities, and thus to increase violence and crime. In the beginning God gave man no flesh foods to eat. And after the exode, when He had His own way with His own people, He gave them no flesh to eat. Before taking them into the promised land, for forty years He fed them on " manna, "a purely vegetarian food. Ex. 16 131; Num. 11 17, 8. And when they " fell a lusting," and said, 1 ' Who shall give us flesh to eat ? ' ' He was displeased with them, and, with the giving of the quails, brought a great plague upon them. Num. 11; Ps. 78 : 18-31. In the New Testament, the apostle, referring to this experience, warns Christians against falling into the same error. " Now these things," he says, " were our exam- ples, to the intent that we should not lust after evil things, as they also lusted. . . . And they are written for our admonition, upon whom the ends of the world are come." 1 Cor. 10:5-11. Evidently, therefore, meat-eating is not in harmony with God's original plan. And it must be that the nearer we bring ourselves into harmony with that plan, the better it will be for us. To some it may seem difficult to give up the use of meat. But in this, as in all reformatory work, much depends upon the mind. Eet the correct principle be first assented to; then, step by step, let the practise be brought into conformity to the principle, making changes gradually, if necessarv, leaving off the meat dishes as others more A FRIEND IN THE KITCHEN. 7 1 wholesome can be substituted. We should cultivate a love for that which we know to be good and healthful. To assist those who desire to make this dietetic reform, a few recipes are here given which will be found to be good substitutes for meats. t^r* t&* t&* VEGETABLE AND LENTIL STEW* Soak one-half cup of lentils in a cup of cold water for an hour; then put to cook in three cups of hot water with one turnip, three or four medium-sized potatoes, a small onion, and a stalk or two of celery, all cut into small pieces, and stew for about half an hour, or until well done, and the water quite absorbed. Season with salt, and serve with brown sauce. VEGETABLE HASH, Boil separately in a small quantity of water, three or four medium-sized potatoes sliced fine, two turnips, one carrot, and an onion, all cut into fine pieces; when done, drain, and turn all together into a saucepan ; season with salt, add a teaspoonful of dry, powdered sage, a half cup of sweet cream, or the same quantity of milk, and a small piece of butter, and heat to boiling; then stir in one or two tablespoonf uls of browned flour rubbed to a paste in a little cold water, cook a few minutes longer, and serve hot. POTATO ROLLS. Take two potatoes, one turnip, a small onion, a stalk of celery, and a little powdered sage; chop all into fine pieces and mix wed together, adding salt as desired. Make a paste as for pies, roll out rather thin, cut into squares, and place on each square as much of the mixture as it will hold ; wet the edges, and fold up as a sausage roll, pressing the dough together at the ends, place in a pan and bake from thirty to forty minutes in a moderate oven. Serve hot. Very nice. BREAD STEAK. Soak slices of stale bread or toast on a plate in a little milk or cream till slightly softened; sprinkle with a little salt; beat up an egg or two, dip in the slices, place in a hot frying-pan with a little butter, and brown on both sides. Serve with brown sauce. 72 A FRIEND IN THE KITCHEN. BAKED VEGETABLE GOOSE. Take a quart of stale bread crumbs and moisten with water or milk; then mix in a tablespoonful of dry, powdered sage leaves, salt to taste, a well-beaten egg, and a small onion or a few stalks of celery chopped fine. Make into a mound in a buttered pudding dish, pour over a spoonful or two of cream, and bake from thirty to forty minutes. Serve as soon as done. FORCEMEAT FRITTERS. Rub one tablespoonful of butter into two cupfuls of fine bread crumbs, adding a little chopped parsley or other herb flavoring, and season with salt; then add. one cup of thin cream or rich milk, and three eggs well beaten. Stir well, and bake in fritters, with thin slices of a hard boiled egg, in a hot frying-pan, or on a griddle, rubbed with a little butter, browning lightly on both sides. Serve with brown sauce. "PRAIRIE" FISH. Cut thick, cold, corn-meal or grits mush into slices about half an inch thick; roll in flour, and brown on both sides in a hot, buttered frying-pan; or brush with thick, sweet cream, and brown in the oven. BOILED MACARONI. If dusty, wipe with a dry cloth instead of washing, then take a cupful broken into small pieces, and put to cook in boiling, salted water; cook until tender, adding more hot water occasionally if necessary. When done, drain, and serve hot with a little cream; or pour over a pint of milk, heat to boiling, and stir in the yolk of one well-beaten egg and a little salt; or omit the egg, and thicken with a tablespoonful of flour rubbed smooth in a little cold milk. ROASTED PEANUTS. Take raw peanuts, remove the shells, place in a pan and roast in a slow oven until fairly well done, stirring frequently, and being careful not to scorch. Then put into a bag, tie up closely, and knead or roll on a table with the hands until the brown husks are well loosened; separate the husks from the nuts by turning from one pan into another in the wind. Peanuts prepared thus are highly nutritious. They should be served at the regular meal time, with breads or vegetables, or with raisins as a dessert. PEAS PUREE. • Soak a cupful or two, or as many as needed, of split peas over- night in cold water. In the morning wash, drain, and put to cook A FRIEND IN THE KITCHEN. 73 in boiling water, and cook slowly. When very tender, and quite dry, mash smooth, season with salt and a little nice sweet cream, and serve hot. STEWED SALSIFY OR VEGETABLE OYSTERS. Wash, scrape, cut into slices about one-fourth of an inch in thickness, and drop at once into cold water to prevent discoloring. Then put to cook in an enameled saucepan, in a small quantity of boiling water, about equal parts water and salsify, adding a little salt. Cook from twenty to fifty minutes, according to age, and when tender add a little more water if at all dry, a cupful of cream or rich milk, and simmer for a few minutes. Have ready in a dish some slices of toasted bread cut in halves, pour over the salsify, and serve. OTHER TASTY DISHES. Ln addition to the foregoing recipes, baked beans, vegetable pie, savory soup, nut butter sandwiches, and other nut food prep- arations, found elsewhere in this work, are all excellent substi- tutes for meats, are tasty, and afford actually more nourishment to the system when in a normal condition than do meats, as may be seen by examining the table " Nutritive Value of Foods," on page 123. i£r* t2P t2P Food should be prepared with simplicity, yet with a nicety which will invite the appetite. There should not be many kinds at any one meal, but all meals should not be composed of the same kinds of food without varia- tion. e^* e^** t2r* BOILED EGGS, If desired to have the white set, but the yolk a liquid, boil three minutes; if preferred to have the outer edges of the yolks a little hardened, boil four minutes. The water should be boiling when the eggs are dropped in. If desired to have the yolks dry and mealy, and at the same time the whites not hard, tough, and leathery, cook for twenty minutes in water a little below- the boiling point, or at a tempera- ture not above 165 Fahrenheit. Eggs are best cooked thus. For garnishing salads, etc., boil about ten minutes, then place a moment in cold water to prevent the whites becoming dis- colored. POACHED EGGS, Put into a shallow pan as much scalding, not boiling, water as will cover the eggs well; break the eggs one at a time into a saucer, being careful not to break the yolks, and slip them into the hot water, which should be kept below the boiling point. Let stand for about five minutes, or until the white is firm, but not hard, and the yolk enveloped in a film of white. Remove one at a time with a skimmer or large spoon, sprinkle with salt, and serve in egg saucers, on toast, or with the following sauce: Pour a half cup of water into a saucepan, add a teaspoonful each of lemon juice and butter, a little minced parsley, and salt to taste; let boil a few minutes, then stir in a well-beaten egg, being care- ful not to allow to curdle, and pour at once over the eggs in a dish. [74] Patty-Pan. A FRIEND IN THE KITCHEN. 75 SCRAMBLED EGGS. For each egg allow two tablespoonfuls of boiling water or milk. Break the eggs into a dish, beat lightly with a spoon, add a little salt, drop into the boiling water or milk, and stir briskly until set, but soft. They are nice thus served on toast. STEAMED EGGS. Break the eggs into egg dishes or patty-pans, sprinkle with salt, and steam over boiling water until the whites are set and a film covers the yolk. Serve with or without toast. SCALLOPED EGGS. Boil five or six eggs until hard; remove the shells, and cut the eggs into thin slices; put a layer of grated or fine bread crumbs into a buttered pudding dish, then a layer of the sliced eggs; sprinkle with salt, then add another layer of bread crumbs, then another of egg, and so on till the dish is filled, having a layer of crumbs for the top. Heat a cup of milk to boiling, and pour over the scallop; sprinkle over a few more crumbs, and bake until slightly browned. BAKED EGGS. Break the required number of eggs into a shallow baking pan, or small patty -pans, previously buttered to prevent sticking. vSeason with salt, and bake until set. Remove to a warm platter, and serve at once. EGG SANDWICHES. Mash the yolks of two hard-boiled eggs, a sprinkle of salt, and a little chopped cress, smooth and fine; spread this on thin slices of bread slightly buttered, and press together. EGGS AND MACARONI. Put to boiling one cupful of macaroni broken into small pieces, and three or four eggs, in separate saucepans. Boil the eggs as directed for boiled eggs. When the eggs and macaroni are done, cut the eggs, after removing shells, into thin slices, and place alternate layers of macaroni and slices of eggs in a pudding dish, having the top layer of macaroni; sprinkle with salt. Heat a cup of milk to boiling, thicken with a small teaspoonful of flour rubbed to a paste in a little cold milk; pour over the macaroni, and place in the oven to brown. EMFB" PLAIN OMELET. Beat the yolks and whites of three eggs separately; allow one tablespoonful of milk to each egg. Stir the milk and yolks of the eggs well together and season with salt; then with a spoon carefully fold in the stiffly beaten whites of the eggs. Turn all into a hot frying-pan, sufficiently buttered to prevent sticking. Cook rather quickly, being careful not to burn. Carefully lift the edges of the omelet while cooking, with a knife or spoon, that it may be equally cooked. When well set, double one part over the other, remove to a warm dish, and serve at once, as an omelet is not so good when cold. It should be very light and tender, and nicely browned. FRUIT OMELET. Prepare as above, spreading a thin layer of any kind of jelly over one-half before folding the other half over it; add a sprinkle of sugar if desired. BREAD OMELET. For each person allow one egg, three tablespoonfuls of milk, and one tablespoonful of finely-grated bread crumbs; beat well together, and add a little salt; butter a deep plate or shallow pan, pour in the mixture, and bake in the oven until well set. MACARONI OMELET. Take a small handful of macaroni broken into small pieces, drop into hot water, and boil until tender; drain. Heat a cupful of milk to boiling, and stir in two even tablespoonfuls of flour rubbed smooth in a little cold milk. Stir until thickened; remove from the fire, add the macaroni, a few bits of chopped parsley, and four eggs well beaten; season with salt; pour all into a hot, buttered dish, sprinkle with a small handful of bread crumbs, and place in the oven till nicely browned; then turn out on a hot, fiat dish, and serve with brown sauce. [76] The proof of the pudding is in ISftJIir eating I Eat to live, but do not live merely to eat. Health is the greatest of all possessions, and 'tis a maxim with me, that a hale cobbler is better than a sick king. — Bicherstaff. In order to preserve health, temperance in all things is neces- sary — temperance in labor, temperance in eating and drinking. — Christian Temperance. i2& *&* *£* SAGO PUDDING, TO five cups of boiling water add a cup of sago, previously soaked in a cup of cold water for twenty minutes, two- thirds of a cup of sugar, and a half a cup of well-washed raisins. Cook all together till transparent, flavor with lemon or vanilla, and serve with cream or boiled custard sauce. SAGO PLUM PUDDING. vSoak for twenty minutes two-thirds of a cup of sago in enough cold water to cover. Add two-thirds of a cup of sugar, and stir all into four cups of boiling water. Cook slowly until trans- parent; then stir in one cup of stewed plums, which have been rubbed through a colander, and pour out into a dish. Serve with milk or cream. Raspberries, strawberries, or currants may be used instead of plums. TAPIOCA PUDDING. Soak one cupful of tapioca overnight in a pint of water. In the morning add one quart of milk, stirring gently, and boil about twenty minutes; then add the yolks of four eggs well beaten, and one cup of sugar, and boil a few minutes longer; pour [77] 78 A FRIEND IN THE KITCHEN. into an earthen dish, and flavor with a teaspoonful of vanilla; cover with a meringue made of the whites of the four eggs beaten stiff, and four tablespoonfuls of powdered sugar, and place in a slow oven to brown slightly. Serve cold. RICE PUDDING. Take a cupful of boiled rice, and a half cup of washed raisins, and mix together in a pudding dish. Beat well together two eggs, two tablespoonfuls of sugar, and two cupfuls of milk, and pour over the raisins and rice. Bake in a moderate oven until the custard is just set. If left in too long the milk becomes watery. This is a good way to use up left-over rice. CORNSTARCH PUDDING. Take three tablespoonfuls of cornstarch and stir smooth in a little cold water; over this pour one pint of boiling water; then stir in the whites of three eggs beaten stiff, one tablespoonful of sugar, and a pinch of salt. Steam fifteen minutes, or cook slowly until thickened. Serve cold with a sauce prepared as follows: Heat one cup of milk to boiling; beat together the yolks of the three eggs and one-half cup of sugar until creamy, and stir into the milk; boil until smooth, and remove from the fire at once. Flavor with lemon or vanilla, and allow to cool. BREAD PUDDING No. 1. Take one pint of bread crumbs, and pour over them one quart of milk; then add the yolks of four eggs well beaten, and four tablespoonfuls of sugar, and bake in the oven. When done, spread the top with jelly or marmalade, and cover this with a meringue made of the four whites of the eggs beaten stiff, and two tablespoonfuls of powdered sugar. Brown slightly, and serve warm or cold, with or without sauce or cream, as preferred. BREAD PUDDING No. 2. Cut stale bread into cubes, and moisten with milk or water; then pour over a mixture of eggs, sugar, and milk, allowing one egg and one tablespoonful of sugar to each cup of milk. Steam or bake. Currants or raisins may be added. MACARONI PUDDING. Take a cupful of macaroni broken into inch lengths, put into a double boiler, turn over it three cups of milk, and cook slowly until tender. Then turn into a pudding dish, add a cup of cold milk, a half cup of sugar, and the yolks of two eggs well beaten. A FRIEND IN THE KITCHEN. 79 Bake for about twenty minutes. When done, let cool, then spread over the top some mashed fresh berries, or bits of jelly, and cover this with a meringue made of the whites of the eggs and a tablespoonful of sugar beaten to a froth. Return to a slow oven to brown slightly. APPLE SAGO PUDDING. Soak a good half cup of sago in three cups of water for one hour. Pare, quarter, and core a half dozen good cooking apples, and put them into a pudding dish. Pour the sago over the apples, add a little sugar, and bake in a moderate oven for from thirty to forty minutes. Serve warm or cold with a little milk or cream. The apples maybe pared, cored, and left whole, if preferred. BANANA PUDDING. Peel and slice two or three bananas into one pint of milk. Heat to boiling, add two tablespoonfuls of cornstarch stirred smooth in a little cold milk, one tablespoonful of sugar, and the yolks of two eggs well beaten. When thickened, turn into a pudding dish; beat the whites of the eggs to a stiff froth, add a little sugar and spread over the top; put into the oven for a few minutes to brown slightly, and serve. PRUNE PUDDING. Cook three cupfuls of prunes, drain off the juice, remove the stones, and sprinkle the prunes with lemon juice. Take two cups of fine bread crumbs, two cups of milk, one-half cup of sugar, one teaspoonful of butter, one-half teaspoonful of grated lemon rind, and one beaten egg; mix all together, and pour into a pudding dish. Then drop the prunes in evenly, and bake until set. Serve hot or cold, with or without sauce. The juice from the prunes may be heated, and slightly thickened with cornstarch, and used as a sauce. COLD PEACH PUDDING. Cut slices of stale bread into strips, and line a pudding basin or round mold as neatly as possible. Then fill the center of the mold with stewed fresh, or canned peaches, slightly warmed, add sugar to sweeten, and place a slice of bread over the fruit. Pour over enough of the sirup or fruit juice to soak all the bread. Take a saucer or plate about the size of the mold, and place it upside down on top, over the pudding, and put a heavy weight on the plate. Let stand overnight, and in the morning turn into a glass dish for the table. Cut into slices, and serve with milk or cream. Raspberries or strawberries may be used instead of peaches. 80 A FRIEND IN THE KITCHEN. FIG PUDDING* Take half a pound of finely-chopped figs, one cupful of bread crumbs, three tablespoonfuls of sugar, two tablespoon fuls of melted butter, one cupful of milk, two eggs well beaten, and a pinch of salt. Stir all well together, turn into a double boiler, slightly buttered, or into a saucepan placed in boiling water, and boil about an hour. Serve with lemon sauce. RICE LEMON PUDDING, To three-fourths of a cupful of well-washed rice, add three cupfuls of boiling water, and a half teaspoonful of salt, and cook in a double boiler until tender. When done, allow to cool, then add the yolks of three eggs well beaten, a teaspoonful of butter, three tablespoonfuls of sugar, the grated rind of a lemon, and one cup of milk; stir together, and bake in the oven until set. When done, cover the top with a meringue made with the whites of the eggs beaten stiff, two-thirds of a cup of sugar, and the juice of one lemon; place in the oven to brown slightly, and serve either warm or cold. RICE APPLE PUDDING No. U Boil one cup of rice in one quart of salted water until nearly done; peel and slice four large, good cooking apples, or six small ones, stir them into the rice, and cook for about twenty minutes, or until the apples are soft. Serve with cream, fruit juice, or milk. RICE APPLE PUDDING No. 2. Boil two tablespoonfuls of well-washed rice in half a pint of milk until soft; then stir in the beaten yolks of two eggs and sugar to sweeten. Make a wall with the rice around a dish; fill the center of the dish with stewed apples, and cover the whole with the whites of the eggs beaten to a stiff froth; sprinkle with powdered sugar, and brown lightly in the oven; serve with cream or milk. BAKED APPLE DUMPLINGS. Take ordinary bread dough, add enough butter to make tender, let rise, then roll out to about one-third of an inch in thickness, and cut into four-inch squares. Place a small quantity of sliced tart apples in the center of each square, gather up the edges and pinch them together, then place on a shallow pan a little distance apart, and let rise; when light, rub over them a cloth dipped in milk to make them crisp and glossy, and bake. Serve with cream and sugar, fruit sauce, or the juice of some fruit. Fresh rasp- berries, blackberries, cherries, or other fruit may be used instead of apples. A FRIEND IN THE KITCHEN. 8 1 BOILED APPLE DUMPLINGS, Proceed as for baked apple dumplings, only after letting rise, tie up loosely in a cloth, drop into boiling water, and boil until the apples are tender. Dough made as for milk biscuits may be used instead of bread dough. CORNSTARCH BLANC-MANGE. To one quart of milk add two tablespoonfuls of sugar, and heat just to boiling; then stir in five tablespoonfuls of cornstarch mixed thoroughly with two well-beaten eggs; flavor with lemon or vanilla, and pour out into cups, previously wet in cold water, to mold. Place a mold of jelly in the center of a platter, and arrange the molds of blanc-mange around it. A portion of the blanc-mange may be colored and flavored with chocolate, so that each alternate mold on the platter will be brown. Serve with cream. APPLE BATTER PUDDING. Pare and slice six medium-sized cooking apples into a buttered pudding dish, adding sugar to sweeten. Make a batter as follows: Beat three eggs to a foam; then add five tablespoonfuls of sifted flour, sprinkling it in while beating vigorously, and half a tea- spoonful of salt. Stir in gradually enough milk to make of the consistency of thick cream, beat well, and pour over the apples, and bake until done. Serve with cream or milk. APPLE TRIFLE. Pare, quarter, core, and stew six or eight apples to a pulp, adding the juice and grated rind of a lemon. When done, add sugar to sweeten, and turn into a deep glass dish. Heat a pint of milk to boiling, stir in three well-beaten eggs, saving out the white of one, and two tablespoonfuls of sugar, and cook until thickened. When cold pour over the apples in the dish. Beat the white of the egg to a stiff froth and drop by spoonfuls into a pan of boiling water for a moment, turn, then remove, and use to ornament the pudding. APPLES WITH TAPIOCA. Soak a cupful of tapioca in two cupfuls of cold water for an hour; then spread on a clean white cloth, and place some pared and sliced apples, sugar, and grated lemon peel in the center; tie up the cloth loosely so that the tapioca will surround the apples, and put into boiling water; boil half an hour or until done; then turn out the whole into a dish and serve with boiled custard, whipped cream, or fruit jelly. b2 A FRIKND IN THE KITCHEN. FRUIT TAPIOCA. Cook three-fourths of a cup of tapioca in four cups of water until smooth and transparent. Stir into it lightly a pint of fresh or canned strawberries, raspberries, or blackberries, adding sugar as required. Serve cold with cream, or a pint of fruit sauce. PEACHES AND RICE. Soak a cup of rice in one and one-fourth cups of water for an hour; then add a cup of milk and a little salt, turn into a double boiler, cover, and steam for an hour, stirring occasionally for the first ten or fifteen minutes. When done, pour into a mold to cool, then turn out into a glass dish. Stew fresh or dried peaches in halves, and arrange them around the rice; pour the sirup or juice over the whole. RICE WITH RAISINS. Wash and put to cook rice as directed above; after the rice has begun to swell, add a cupful of well-washed raisins. When done, serve with fruit juice, milk, or cream. RICE WITH FIGS. Soak and cook the rice as directed for peaches and rice. Wash a small quantity of figs and stew with a little sugar until thoroughly done; serve a spoonful of the figs with each dish of rice. The fig sauce should be so thick that it will not run over the rice. APPLES WITH RAISINS. Pare, quarter, and core half a dozen good cooking apples. Wash a small cup of raisins, and put to cook in a quart of boiling water. When they have begun to swell, add the apples, a little sugar to sweeten, and cook until tender. COCONUT PUDDING. To one pint of milk, add two tablespoon fuls of desiccated coconut, and heat to boiling; remove the coconut by turning through a strainer; then add to the milk one-half cup of sugar and one-half cup of fine cracker or bread crumbs, cool a few minutes, then add the beaten yolks of two eggs. Turn into a pudding dish, set it inside a pan of hot water, and bake in the oven until set but not watery. Beat the whites of the eggs to a stiff froth, add two teaspoonfuls of sugar, and spread on the top of the pudding; return to the oven to brown slightly. A FRIEND IN THE KITCHEN. 83 CHERRY PUDDING. Soak a half cup of tapioca, and cook in a pint of water until transparent. Have ready in a pudding dish a pint of fresh, pitted cherries; sprinkle them with sugar, then pour over them the cooked tapioca, and bake for half an hour in a moderate oven. Serve with or without cream. RICE AND FRUIT PUDDING. Cook one small cup of well-washed rice in a quart of boiling, slightly salted water until tender. Then add one teaspoonful of butter, one beaten egg, and one-fourth cup of sugar. Grease a pudding mold, and sprinkle with fine bread crumbs. Put in a layer of rice one-half inch thick, then a layer of drained canned or stewed fruit, then rice again, and so on till the mold is full. Just before serving, turn out of the mold onto a warm dish. Serve with a sauce made out of the sirup drained from the fruit; heat it to boiling, and thicken with a little cornstarch. Or serve with a vanilla custard sauce made of one cup of milk heated to boiling, one egg, one tablespoonful of sugar, and vanilla to flavor. MINUTE PUDDING. Put one quart of milk into the inner vessel of a double boiler, or into an ordinary saucepan greased with a little butter, and heat to boiling; then stir in two small cups of flour, sifting it in a little at a time, and stirring briskly, that no lumps may be formed. Just before removing from the fire add two well-beaten eggs, stir a moment, and serve at once with cream, and a little sugar if desired. If preferred, the eggs may be omitted. ARROWROOT BLANC-MANGE. Heat a pint of milk to boiling; then stir in two heaping table- spoonfuls of arrowroot rubbed smooth in a half cup of cold milk, and a half cup of sugar; cook for a few minutes until thickened, stirring well, and pour into cups or molds previously wet in cold water, to cool. Serve with stewed fruit or fruit juice. Simplicity is the highest art. Many dishes have induced many dis- eases. — Seneca. Study simplicity in the number of dishes, *' and variety in the character of the meals. It is not the chief end of man to gratify his appetite. — Christian Temperance. t^r* f£r* t&* CREAM MOLD. Heat two cups of milk to boiling; then add one-half cup of sugar, and three tablespoonfuls of ground rice, wet in a little cold milk; flavor with vanilla, and stir well until it thickens; pour into cups or molds previously wet in cold water, until set, then turn out on a large plate or into little dishes. Have ready a cup of whipped cream, and put some over each mold with a bit of jelly in the center of each, or serve with fruit sauce. BOILED CUSTARD. Put one quart of milk and one-half cup of sugar into the inner vessel of a double boiler, let heat to boiling, then stir in slowly three eggs well beaten, and one tablespoonful of cornstarch rubbed smooth in a little cold milk; add any flavoring desired. Stir well, and when well set, turn into a dish to cool. FLOATING ISLAND. Put a pint of milk into a double boiler; let heat to boiling, then add the well-beaten yolks of three eggs mixed with three tablespoonfuls of sugar. Stir well, and when done turn into the dish from which it is to be served. Beat the whites of the eggs to a stiff froth, and drop by spoonfuls for a few seconds into a pan of hot water; let them stand for a moment, then turn over, but do not allow them to harden. Remove with a skimmer or spoon, [84] A FRIEND IN THE) KITCHEN. 85 ana put as islands on the top of the custard; let cool, then place bits of jelly on top of the islands. APPLE FLOAT, To one pint of nice stewed apples, add the whites of three eggs beaten to a stiff froth, and four tablespoon fuls of white sugar; beat all together until very stiff. Have a glass dish filled with boiled custard made with two cups of milk, the yolks of the eggs, one teaspoonful of cornstarch, a tablespoonful of sugar, and flavoring if desired. Pile the apples on top, and serve. BANANA CUSTARD. Slice six bananas into a deep dish. Heat one pint of milk to boiling; beat together one egg, one tablespoonful of sugar, and one dessertspoonful of cornstarch blended with a little milk, and stir into the hot milk; let boil up once or twice, then pour over the bananas, stirring them in. ORANGE CUSTARD. Remove the peel from three large oranges, cut in halves, and rub through a colander. Heat one pint of milk to boiling, then add a tablespoonful of cornstarch dissolved in a little cold milk, and the beaten yolks of three eggs. When thickened, allow to cool, then stir in the oranges. Beat the whites of the eggs to a stiff froth, add two-thirds of a cup of sugar, and spread on the top of the custard; place in the oven till slightly brown; serve cold. PINEAPPLE CUSTARD. Make a custard of one quart of milk, two-thirds of a cup of sugar, and four eggs: heat the milk to boiling in a double boiler; then add the eggs and sugar beaten together. Stir well, and when done set aside to cool. Have a nice, ripe pineapple picked to pieces with a fork, and sprinkled with sugar. Just before serving the custard stir in the pineapple. CORNSTARCH MERINGUE. Heat three cups of milk to boiling, then stir in gradually two tablespoon fuls of cornstarch rubbed smooth in a little cold milk. When thickened, allow to cool a little, and then add, stirring con- tinuously meanwhile, the yolks of two well-beaten eggs mixed with three tablespoonfuls of sugar. Simmer for a minute or two longer, turn into a dish, meringue the top with the whites of the eggs beaten stiff, place in a slow oven to brown slightly, and when cold, dot with bits of jelly. 86 A FRIKND IN THK KITCHEN. TAPIOCA CREAM. Wash, and soak four even tablespoonfuls of tapioca in a cup of water until soft; then add a little salt and a pint of milk, and heat j ust to boiling in a double boiler, or a saucepan set in hot water, when add the yolks of three eggs well beaten, and one-half cup of sugar; cook for a few minutes, then turn into an earthen dish; when cool , spread over the top the whites of the eggs beaten stiff with two tablespoonfuls of sugar, adding vanilla or lemon flavor- ing, if desired; place in the oven to brown slightly. RICE CUSTARD. Wash one-half cup of rice, and cook in a double boiler in three cups of water or milk, or equal parts of each, until tender, adding a little salt; then add, while still on the range, one pint of milk, the yolks of three eggs well beaten, and five tablespoonfuls of sugar; stir gently, and cook only until thickened. Then turn into a pudding dish. Beat well the whites of three eggs, add three tablespoonfuls of powdered sugar, flavor with lemon or vanilla, and spread over the top of the custard; place in a slow oven to brown slightly, and serve warm or cold. RICE MOLD CUSTARD. Wash one-half cup of rice, and cook as above. When done, mold in cups, filling about half full, and serve with a boiled custard made of one pint of milk, three tablespoonfuls of sugar, a tea- spoonful of cornstarch, and one egg. CUSTARD WITH FRUIT SAUCE. Make a boiled custard of a pint of milk, three tablespoonfuls of sugar, and the yolks of three eggs; turn into a dish to cool. Heat a pint of strawberry, raspberry, blueberry, currant, or plum juice to boiling, then stir in two tablespoonfuls of cornstarch mixed smooth in a little cold water; stir until thickened, when add sugar to sweeten; take from the fire, stir in the stiffly -beaten whites of the eggs, and when cool, place by spoonfuls on top of the custard, and serve. Rich sauces and highly-seasoned dishes provoke thirst. — Scl. Rich sauces are even worse than heaping several meats upon each other. — Pliny. i2r* t2r* xgr* Sauces for Vegetables* TOMATO SAUCE No. U TAKE two cups of strained, stewed tomatoes, heat to boiling, stir in a tablespoonful of flour or cornstarch blended with a little cold water, add a little cream, or a small piece of butter, and salt to taste. TOMATO SAUCE No. 2. Boil one pint of fresh or canned tomatoes with a little onion, salt, and herb-flavor, then strain through a colander, and add one tablespoonful of flour browned with a teaspoonful of butter. MILK SAUCE. Brown a teaspoonful of butter in a frying-pan, then pour in a pint of milk, and heat to boiling; thicken with two tablespoonfuls of flour blended with a little cold milk, and cook a few minutes longer, stirring well. Season with salt. This is nice served on toast or mashed potatoes. A little celery may be simmered in the milk a little while before thickening, to flavor, if desired. LENTIL SAUCE. Rub a cupful of cooked lentils through a colander into a saucepan; add a cup of milk and a little sauce. When come to boiling, stir in a tablespoonful of browned flour rubbed smooth in a little cold milk. Add a little chopped parsley, if desired. For browned flour see page 18. [87] 88 A FRIEND IN THE KlTCHKN. BROWN SAUCE No. U Put a teaspoonful of butter into a frying-pan, and brown slightly; then pour in a pint of niilk, and heat to boiling; stir in two tablespoonfuls of browned flour rubbed to a paste in a little cold water or milk; season with salt, boil until thickened, and serve. BROWN SAUCE No. 2. Put a tablespoonful of butter into a frying-pan; when melted, sprinkle in a tablespoonful of flour, stirring until nicely browned; then add enough boiling water to make of the consistency of cream, stirring constantly to prevent lumps from forming. Add salt to taste. EGG AND MILK SAUCE. To a pint of milk add a tablespoonful or two of cream, or a teaspoonful of butter, and heat to boiling; then stir in one even tablespoonful of flour rubbed smooth in a little cold water or milk; let boil a few minutes, stirring constantly; then stir in rapidly the well-beaten yolk of one egg; season with salt, boil up, and serve. MINT SAUCE. Take fresh, green mint, wash, and chop very fine. Put into a glass, and for each two tablespoonfuls of mint allow one table- spoonful of sugar, and the juice of one lemon diluted with an equal amount of water. t^r* t£r* t2^* Sauces for Desserts* ARROWROOT SAUCE. Heat one cup of water to boiling; then add one teaspoonful of sugar, and one sin nil tablespoonful of arrowroot mixed smooth in a little cold water, stirring briskly. In a few minutes remove from the fire, and flavor with lemon or almond. Nice for pud- dings. BOILED CUSTARD SAUCE. Beat together in a saucepan, two eggs, one tablespoonful of sugar, and one-half teaspoonful of cornstarch. Place over the fire one cupful of milk, and as soon as it begins to boil pour it over the eggs in the saucepan; stir well, place over the fire to boil until it thickens, then pour into a pitcher, and flavor if desired. A FRIEND IN THE KITCHEN. 89 CHOCOLATE SAUCE. Mix two tablespoonfuls of shaved chocolate with two cupfuls of sweet milk and heat to boiling; then add the well-beaten yolks of two eggs, stirring briskly; boil a few minutes until thickened, and remove from the fire; add the whites of the eggs, which have been beaten to a stiff froth, and two tablespoonfuls of white sugar. Nice with cornstarch blancmange. ORANGE SAUCE. Heat a pint of water to boiling, and thicken with a tablespoon- ful of cornstarch; add a cupful of orange juice extracted from nice, sour oranges, a small piece of the yellow rind for flavoring, and sugar to sweeten; the beaten yolk of an egg may be added if desired; remove the orange rind before serving. LEMON SAUCE. To a pint of boiling water add a slice or two of lemon, and thicken with a small tablespoonful of cornstarch; remove the lemon, cook a few minutes until clear, then add two-thirds of a cup of sugar, the juice of one lemon, aud a beaten egg if desired; boil up, cool, and serve. FRUIT SAUCE. Obtain the juice of raspberries, strawberries, grapes, currants, or any larger fruit, by simmering for a short time with a little water, and straining through a thin cloth; heat the juice to scald- ing, then slightly thicken with cornstarch rubbed smooth in a little cold water, allowing a tablespoonful of cornstarch for each pint of juice; cook a few minutes till thickened, and sweeten to taste. Three or four tablespoonfuls of fruit jelly dissolved in a pint of hot water makes a good substitute for fruit juice if the latter is not available. WHIPPED CREAM SAUCE. Beat separately one cup of cold sweet cream, and the whites of two eggs, beating each to a stiff froth. Mix one-half cup of powdered white sugar with the eggs, a teaspoonful of vanilla or lemon extract, then add the cream, beating all well together. Have the cream cool, or the beating will turn it to butter. " To keep in health this rule is wise: Eat only when you need and relish food, Chew thoroughly, that it may do you good, Have it well cooked, unspiced, and undisguised." Food for repentance — mince pie eaten late at night. — Sel. He who eats till he is sick must fast till he is well. — Sel. tgr* f£T* *&* ONE of the greatest objections to pies is that they are generally made too rich. When a large amount of grease is employed in making the crust, and the filling is seasoned heavily with spices and various condiments, they can hardly fail to be unwholesome. But pies need not be made in this way. If proper in- gredients are used, and simplicity is studied in making them, there is no reason why they should be seriously objectionable. There are two styles of pie in general use, one baked in a deep dish, fre- quently with only a top crust, the other Pic Dish. in a shallow dish, usually with two crusts, an upper and an under. Custard, cream, lemon, and pumpkins pies, however, have only an under crust. Most of the recipes here given are for the shallow pies with two crusts. Custard, pumpkin, and other pies in which milk and eggs are used, should be baked in a slow oven. They fqol A FRIEND IN THK KITCHKN. 91 will also be improved if the milk used be hot. To stir beaten eggs into the hot milk, add a few spoonfuls of cold milk to the eggs, then pour into the hot milk, a little at a time, stirring well. The filling for pies should always be prepared before making the crust, unless the crust is to be baked first. All the material should be cold, except for custard and pumpkin pies, and should be put together quickly, han- dling as little as possible, and without kneading the dough. When the paste is ready, take sufficient for one crust, and roll out on a floured board quickly and lightly until about an eighth of an inch in thickness, and a little larger than the pie Roiiing-Pin. dish, as it will shrink when lifted from the board. When rolled thin, flour the pie dish, cover smoothly with the crust, and fill, adding what sugar is required to sweeten. If there is to be a top crust, roll it out in the same manner, and make a few ornamental cuts in the center to allow the steam to escape. Wet the edge of the lower crust, and lift on the upper crust, press- ing the edges together so > that the juice' may not escape. Trim away the over- hanging portions, and with the thumb Pie * and fingers press the edge into a scalloped or ornamental wall, as shown in the accompanying cut. Especially should this be done when only an under crust is used, that the pie may be handled with greater ease. It also adds to the appearance of the pie. Pies are generally better eaten the same day they are baked. 92 A FRIEND IN THE) KITCHEN. PLAIN PIE CRUST. For each pie with two crusts take two small cups of sifted flour, and work thoroughly into it three tablespoonfuls of butter, adding a little salt; wet with just sufficient cold water to make a rather stiff dough; mix quickly, roll out thin, and bake as soon as the pie can be made. A good crust may be made with olive oil, or fresh coconut oil, instead of butter, using about the same quantity. CREAM PIE CRUST. Take two scant cups of fine, sifted flour, or equal parts of fine flour and graham flour, add a little salt, and moisten with enough cold, thin sweet cream to make a rather stiff dough; roll out thin, place in the pie dish, fill, and bake quickly. CORN-MEAL PIE CRUST. For a medium-sized pie with two crusts take a cupful each of white flour and corn-meal, a little salt, the yolk of one egg well beaten, and about one-third cup of cold, thin sweet cream or rich milk; sift the flour and meal together, add the salt, then, with a spoon, stir together lightly and quickly with the egg and milk; gather up the fragments, and without kneading, roll out thin, place in a floured pie dish, fill, and bake at once. This makes a good, wholesome crust. APPLE PIE. Pare, core, and slice thin, tart ripe apples; line the pie dish with a crust, and fill with the apples; sprinkle with sugar, and add two or three tablespoonfuls of cold water. Roll out the upper crust, make a few cuts in the center for the steam to escape, wet the edge of the lower crust, and cover with the upper crust; press together, and cut away overhanging portions; place in the oven, and bake until a light brown. Apples that do not cook quickly may be stewed before making into pies. Apple pie when cold is very nice served with sweet cream. PEACH PIE. Pare, remove stones, and make the same as apple pie. GOOSEBERRY PIE. Remove the stems and blossom ends, wash, and fill a pie dish lined with a crust. Add a half cup of sugar, and sprinkle with flour. Prepare the upper crust the same as for apple pie, cover, and bake. To prevent the juice from running out while baking, make a paste of a teaspoonful of flour and a little water, and brush over the edge of the under crust before putting on the top crust. A FRIEND IN THE KITCHEN. 93 If desired, beat together the white of an egg and a tablespoonful of fine sugar, and meringue the top of the pie when done; return to the oven, and brown slightly. RHUBARB PIE, Wash, strip off the skin, and cut the stalks into thin slices. Line a pie dish with crust, and fill with the rhubarb. Sprinkle over a half cup of sugar, and a tablespoonful of water. Wet the edges of the lower crust, place on a top crust rolled thin, in which a few openings have been made; press the edges together, trim, and bake. Equal portions of rhubarb and apples may be used in the place of all rhubarb. RASPBERRY PIE. Look over the raspberries, line a pie dish with a crust and fill with berries; add two tablespoonfuls of sugar, sprinkle with flour, and proceed as with gooseberry pie. BLACKBERRY PIE, Look over about one pint of blackberries, and proceed the same as for raspberry pie. Blueberry pie may be made in the same way. CHERRY PIE, Take nice ripe cherries, remove the stones if preferred, and make the same as raspberry pie, adding sugar according to the acidity of the fruit. DRIED CURRANT PIE. Wash the currants in two or three waters through a colander to remove sand and grit, and stew; line a pie dish with crust and fill with the currants, pouring in a small quantity of the juice; sprinkle with two tablespoonfuls each of flour and sugar, cover with a crust, and bake in a hot oven till done. It should not be made too dry. PRUNE PIE, Wash the prunes well in warm water, rinse, and put to cook in plenty of water, cover, and stew slowly from one to two hours. When done, put through a colander to remove stones and skins. Bake with two crusts. Very little sugar will be needed. If the pulp is quite juicy, a tablespoonful of flour may be sprinkled over. LEMON PIE. To one cupful of boiling water, add one heaping tablespoonful of cornstarch blended with a little cold water. Boil up, and 94 A FRIEND IN THE KITCHEN. remove from the fire, and stir in two-thirds of a cup of sugar; let cool, then add the beaten yolks of two eggs, and the juice and grated rind of a lemon. Bake with under crust only; when done meringue the top with a tablespoonful of sugar and the whites of the eggs beaten stiff; return to a slow oven to brown slightly. LEMON RAISIN PIE. Stir together the juice and grated rind of one lemon, one cup of cold water, and one tablespoonful of cornstarch; add one-half cup of sugar and a cup of chopped seedless or seeded raisins; bake with upper and under crusts. DRIED APPLE PIE. Take good dried apples, wash, and soak for several hours, or overnight, in sufficient cold water to cover them. Stew, without draining, until soft; mash fine, adding lemon flavoring and sugar to sweeten; bake with two crusts, or ornament with strips or lattice-work crust on top. A few stewed blackberries or rasp- berries may be added to the apples. DRIED PEACH PIE. Stew until soft, mash to a pulp, add sugar to sweeten, and make the same as dried apple pie. If desired, one-third apricots may be used. RAISIN PIE. For three pies, boil one pound of raisins for an hour in enough water to cover them; add the juice of a lemon, and a small cup of white sugar. Line the pie dishes with crust, fill with raisins and a little of the juice, and sprinkle two tablespoonfuls of flour over each pie. Bake with two crusts. CREAM PIE. Put one cup of milk to scald in a double boiler. Beat together two eggs, leaving out the white of one, two even teaspoonfuls of sifted flour stirred smooth in a little cold milk, and two heaping tablespoonfuls of sugar. When the milk is scalding hot, add this mixture, and stir for a minute or two until it thickens. It is better not to cook after it is thick, and the less it is stirred, except to keep it from forming into lumps, the better; add vanilla or lemon to flavor. Line the pie dish with a crust, pricking well with a fork to prevent blistering, and bake in a quick oven; then put the cream, which is already sufficiently cooked, into the baked crust. Beat the white of the egg to a stiff froth with a tablespoonful of sugar, and spread on top of the pie. Place in the oven to brown slightly. A FRIEND IN THE KITCHEN. 95 CUSTARD PIE. Line a pie dish with a crust, prick well with a fork, bake, and fill with the following: Three eggs, three tablespoonfuls of sugar, and one teaspoonful of flour; beat thoroughly together, and add milk enough to fill the dish. Bake slowly until set, but do not allow to boil. To be eaten cold, but on the same day it is baked. PUMPKIN PIE. Cut the pumpkin in halves, remove the seeds, cut in slices, and stew until dry and soft. Mash smooth, and for each pie take one cup of stewed pumpkin, one-third cup of sugar, two eggs, and about a pint of milk. Beat the eggs and sugar together, stir in the pumpkin, and, lastly, add the milk; mix well, and bake with an under crust only, until the custard is set. Squash may be used instead of pumpkin. If more convenient, two tablespoonfuls of flour may be used in place of the eggs. A tablespoonful or two of molasses may also be added if desired. What moistens the lip, and What brightens the eye, What brings back the past, Like a good pumpkin pie ? — Whittier. PIE WITH UPPER CRUST ONLY. Take a deep pie dish, place a small cup upside down in the middle of it, and fill the dish with fruit, adding sugar as desired. Place a border of crust around the edge of the dish, put on the top crust, ornament the edges, and bake. TARTS. Line shallow pie dishes or patty-pans with good crusts, fill with the fruit, and bake. When done, remove from the oven, and sprinkle with fine sugar. Small tarts may be made by rolling crust out thin, and cutting in shapes with a cake cutter, using half of them for the under crust, and the other half for tops ; ornament by cutting small holes in the center with a thimble or small fancy mold. Bake quickly, and when done put together with fruit jelly. VEGETABLE PIE. Boil for a short time several potatoes and onions, after which slice them into a deep, buttered pie dish in layers; add to each layer a little sage and well-steeped tapioca, and season with salt. Cover with a crust and bake. A very economical and wholesome pie. 96 A FRIEND IN THE KITCHEN. SAVORY PIE. Soak one-half cup of tapioca in one cup of cold water for one hour. Moisten enough stale bread in cold water to make three cupfuls; put into a dish and rub in two tablespoonfuls of butter and one of flour. Then mix in one-half cup of stewed fresh or canned tomatoes, two beaten eggs, one small onion chopped fine, one tablespoonful of powdered sage, and salt to taste. Put into a buttered pudding dish and pour over the tapioca. Boil two eggs until hard, remove shells, cut into slices, and place on top of the tapioca; add a few bits of butter, cover with a crust, and bake in a moderate oven for twenty or thirty minutes. Serve hot. ONION PIE. Take equal portions of onions and apples. Remove the outer skins from the onions, boil for ten minutes, drain, cut into small pieces,and put into a deep pie dish; add a tablespoonful of dry sage rubbed fine, two small tablespoonfuls of butter, a little water, and salt to taste. Pare, core, and slice the apples over the onions, sprinkle lightly with sugar, cover with a crust, and bake. CARROT PIE. Cook the carrots until soft in slightly salted water; mash very fine, or rub through a colander. For each pie take one-half cup of carrots, one-half cup of sugar, two eggs, and two small cups of milk; stir well together, and bake in a shallow pie dish until set, with an under crust only. MERINGUE FOR PIES. To each stiffly beaten white of an egg, add a tablespoonful of sugar, and spread on the pie after it is baked and allowed to cool slightly; place in the oven for a few minutes, which should not be too hot, or the covering will be tough and leathery. Feed sparingly, and defy the physician. — Sel. Who lives to eat, will die by eating. — Sel. Whoever eats too much, or of food which is not healthful, is weakening his powers to resist the clamors of other appetites and passions.— Christian Temperance. The best seasoning for food is hunger. — Socrates. Reason should direct, and appetite obey. — Ciceto. Men should be temperate in eating as well as drinking. — Dr. Brandreth. t2?* t&* &F* TO make cake, get everything in readiness before be- ginning. Mix the ingredients in a granite-ware, enameled, or earthen basin. Sift the flour before using. If baking-powder is used, sift together with the flour two or three times. Use white sugar unless brown is called for. Beat the whites and yolks of the eggs separately; the yolks until they cease to foam, and the whites to a stiff froth. Kggs will beat to a stiff er froth if cold, and beaten in a cold dish, and in a cool room. Use earthen or china bowls or plates to [97] Dover Egg-Beater. 98 A FRIEND IN THE KITCHEN. beat eggs in — a bowl if an egg-beater is employed, and a plate when a fork or egg-whip is used. The Dover egg- beater is doubtless the best. First rub the butter and sugar to a cream, then add the beaten yolks of the eggs, and beat and stir well; then the milk and flour, and lastly the beaten whites of the eggs. Have the oven less hot for cake than for bread, but hotter for thin cake than for loaf cake. A cake is baked when a clean broom-straw may be passed through the thickest part without any dough adhering to it. If it is necessary to move the cake about after putting it in the oven, it should be done carefully, as jarring it in any way is liable to make it fall and become heavy. A tube cake pan, as shown in the accompanying cut, is very good for baking ordinary cakes, as the tube causes the cake to bake more evenly, Cake Pan. and renders it less liable to fall. To prevent cake from sticking to the pan, rub the pan with cold butter, and sprinkle with flour before turning in the batter. If raisins or dried currants are used, they should first be carefully looked over, washed and dried, and then dusted with flour. The raisins should also be seeded. A good way to wash these fruits is to put them into a colander, set the colander in a pan of warm water for a short time until they become plump, which will loosen the sand and grit, and then rinse by dipping the colander in and out of clean water several times. . Then spread the fruit on a clean cloth to dry. The raisins may easily be seeded just after being washed in this way. A FRIEND IN THE KITCHEN. 99 SPONGE CAKE. Take three eggs, beat one minute; then add one and one-half cups of sugar, and beat five minutes; then one cup of flour, and beat one minute; add one teaspoonful of baking-powder in one more cup of flour, and one-half cup of cold water, and beat one minute. Flavor to taste, and bake. ROYAL SPONGE CAKE. Beat separately the whites and yolks of three eggs till very stiff. Boil one cup of sugar with four tablespoonfuls of cold water until it strings or thickens. Put whites and yolks together, pour in the hot sirup, and beat till lukewarm; sift in a cup of flour, flavor, and bake in two layers. Put together with jelly, frost, and sprinkle over desiccated coconut. Very nice. LEMON SPONGE CAKE. Take four eggs, one cup of sugar, one tablespoonful of lemon juice with a little of the grated rind, and one cupful of flour. Beat the yolks of the eggs to a foam, then beat in the sugar, adding a little at a time; add the lemon juice and grated rind; beat the whites of the eggs until very stiff, then lightly fold and chop them into the mixture. Sift the flour slowly into the mixture, and care- fully fold it in. Do not beat after the flour has been added. Bake in a rather shallow pan in a moderately quick oven. SPONGE LAYER CAKE. Take three eggs, six heaping tablespoonfuls of sugar, and one small cup of flour. Beat the yolks of the eggs and add to the sugar; beat the whites to a stiff froth, and carefully stir into the mixture; then sift in the flour slowly, and carefully stir it in. Add flavoring if desired. Bake in three shallow tins, and, when done, put together in layers with fruit jelly. LEMON LAYER CAKE. Take one cupful of sugar, two eggs, two tablespoonfuls of butter, three-fourths of a cup of cold water, two cupfuls of flour, two teaspoonfuls of baking-powder. Bake in three shallow tins, and put together in layers, with a jelly made of three-fourths of a cupful of sugar, one egg, and the juice and grated rind of a lemon, stirred thoroughly, and cooked over steam. RAISED FRUIT-CAKE. Make a sponge of one cup of rich milk, previously scalded and cooled to lukewarm, one and. one-half cups of flour, one-half cup IOO A FRIEND IN THE KITCHEN. of sugar, and three tablespoonfuls of good lively yeast. Beat well together, and let rise until light; then add another half cup of sugar and a half cup of flour. When risen the second time, add two eggs well beaten, one-half cup of currants, one cup of seeded raisins, and one-half cup of flour. Place in a bread pan until very light, and bake. CREAM CAKE. One cupful each of sugar and sweet milk, one egg, one table- spoonful of butter, two cupfuls of flour, and two teaspoonfuls of baking-powder. Bake in three shallow tins. Make a filling to put between the layers as follows: Heat one cupful of milk to boiling, then add one-fourth of a cup of sugar, one dessertspoonful of flour rubbed smooth in a little of the cold milk, and one beaten egg. Boil until thickened, and place between the layers. CORNSTARCH CAKE. 'Take the whites of three eggs, one-half cup of cornstarch, one- half cup of butter, one cup of sugar, one-half cup of sweet milk, one cup of flour, and one teaspoonful of baking-powder. Mix the butter and sugar to a cream; dissolve the cornstarch with the milk, and add to the butter and sugar; sift the baking-powder into the flour, and stir into the mixture, and lastly fold in the whites of the eggs which have been beaten stiff. Bake at once in a moderate oven. STRAWBERRY SHORTCAKE. Into two quarts of sifted flour rub thoroughly one and a half teaspoonfuls of baking-powder, half a teaspoonful of salt, and two tablespoonfuls of butter; add enough sweet milk to make a soft dough; roll out slightly, and bake in a shallow pan. When done, split open with a sharp, heated knife, and cover the lower half with a generous layer of ripe, crushed, sweetened strawberries; then place the other half of the shortcake on the top of this, cover it with a few of the crushed berries, and serve with cream. Peaches or raspberries may be used in the same manner. FIG CAKE. Take one cupful of sugar, two-thirds of a cupful of sweet milk, two tablespoonfuls of butter, two cupfuls of flour, two teaspoonfuls of baking-powder, and the whites of four eggs. Sift the flour before measuring. Rub the sugar and butter to a cream, add the milk, the flour, and baking-powder, and, lastly, the whites of the eggs beaten to a stiff froth. Add any flavoring desired, and bake in three layers. Cook together for ten minutes one-half pound of figs chopped fine, one small cupful of water and one-half cupful of sugar, and spread between the layers. A FRIEND IN THE KITCHEN. NUT CAKE, Mix one and one-half cups of sugar and two table spcoufu's of butter to a cream; then add two well-beaten eggs and one cup of milk; sift two tablespoon fuls of baking-powder with two cups of flour, and stir into the mixture. Lastly stir in one cupful of nuts crushed with a rolling-pin, or chopped very fine. Stir well, and bake in a moderate oven. Walnuts, hickory nuts, and butternuts are best for this cake, but other nuts will do. GEM CAKE Beat to a foam the yolk of one egg, one cup of sugar, and one cup of cold sweet cream; a little grated lemon rind may be added for flavoring. Stir in slowly, beating thoroughly, two cupfuls of flour into which a heaping tablespoonful of cornstarch has been sifted. Beat until light and smooth; then add the well-beaten whites of two eggs, stirring just enough to mix them in. Turn into heated gem irons, previously buttered, and bake in a rather quick oven. COOKIES. Take one cup of white sugar, three tablespoonfuls of butter, one egg, two tablespoonfuls of sour cream or milk, and one-fourth teaspoonful of soda. Dissolve the soda in a spoonful of hot water, and add to the milk, then mix all together with enough flour to make a soft dough. Roll out thin, sprinkle over with sugar, pass the rolling-pin over lightly, cut in shapes with a cake cutter, and bake on shallow tins in a quick oven. FROSTING FOR CAKE. Beat the white of one egg until stiff, then gradually add five tablespoonfuls of powdered sugar; beat very hard; add any flavor- ing desired. To color it a delicate pink, add a little currant or strawberry juice; a yellow tint may be obtained by grating the rind of an orange or lemon, using two tablespoonfuls of the juice, straining through a cloth, and adding to the frosting. BOILED FROSTING. Boil one cupful of sugar and two tablespoonfuls of water in a saucepan until clear, without stirring; then pour it upon the stiffly beaten white of an egg, stirring well together, and spread over the cake with a knife, which dip frequently into cold water. Flavor to taste, and color as desired. ^hole<§om<^ DriKRs Write it underneath your feet, Up and down the busy street; Write it for the great and small, In the palace, cottage, hall, — Where there's drink there's danger. —Selected. Water is best. — Pindar. Tea is a stimulant; sale coffee is a hurtful indulgence. Wine is a mocker, strong drink is raging; and whosoever is de- ceived thereby is not wise. — Solomon. If you wish to keep mind clear and body healthy, abstain from all fermented liquors — Sydney Smith. Many who never touch alcohol ruin their health by tea. — Hygiene Review. Temperance is the parent of health, cheerfulness, and old age. —George Mogridge. t£r* f2r* t&* CEREAL COFFEE, Take three cups of bran, one cup of corn-meal, oatmeal, or grits, one- third cup of molasses, and one egg; beat the egg and molasses together, and mix thoroughly with the bran and meal. Place on shallow tins, bake in a moderate oven until a dark brown, stirring frequently, taking care not to burn. If inclined to be lumpy, take out, roll out fine with a rolling-pin, and return to the oven until thoroughly browned. It may then be ground through a coffee-mill before putting away for use. For every cup of coffee required allow one heaping tablespobnful ; pour boiling water over Coffee Strainer, it, and steep, not boil, for fifteen or twenty minutes. More may be used for greater strength if desired. Strain through a wire coffee strainer. Serve with plenty of cream [102] A FRIEND IN THE KITCHEN. I03 or milk, warmed is better, and a little sugar if desired. When properly prepared this will be found to be a very smooth and pal- atable drink. The egg may be omitted, and a little more molasses used if preferred. CRUST COFFEE. Brown slices of stale bread, either white or brown, in the oven slowly until a dark brown; when done, break into small pieces or roll fine with a rolling-pin. Allow one cupful of boiling water to a tablespoonful of the browned crumbs; let steep a few minutes, strain, and serve with cream and sugar. CORN COFFEE. Brown common field corn as brown as possible without burning; then pound, or grind coarsely in a coffee-mill, and place in a covered can ready for use. In making the coffee, mix the white of an egg with three tablespoonfuls of the ground grain , pour over three or four cups of boiling water, and steep for ten or fifteen minutes. Serve with cream and sugar. Coffee-Mill. Peas, wheat, barley, or rice may be prepared in the same way. HOT MILK. Heat the milk in a double boiler until the surface becomes wrinkled. It should be drunk a few sips at a time. A bowl of hot milk and brown bread forms a nourishing meal. Many who feel that they need a stimulant would find in a glass of this simple beverage a substitute far more satisfying and enduring in its effects. CAMBRIC TEA. Take two parts boiling water and one part milk, adding a little sugar to sweeten. This makes a very simple but pleasant and wholesome drink. LEMONADE NO. U For each glass of lemonade take one-half lemon and two tea- spoonfuls of sugar. Extract the juice with a lemon drill, or squeeze it into the glass on the sugar, being careful to remove all seeds and white portions. Fill the glass with cold water. More or less sugar may be used according to the size of the lemon and the acidity of the juice. The juice will be extracted more easily if the lemon is first rolled or squeezed till soft. The beverage will also be improved if a tin cup is placed tightly over the glass, and all well shaken. A glass fruit j ar will answer the purpose . Lemon Drill. 104 A FRIEND IN THE KITCHEN. LEMONADE NO. 2. For each quart desired, take the juice of three or four lemons, and the rind of one. Peel the rind very thin, getting just the yellow; place it in a pitcher with the juice of the lemons and from four to six tablespoon fuls of white sugar. Pour over enough hot water to make a quart in all ; cover at once, and let stand until cold; or pour over a spoonful or two of boiling water to dissolve the sugar, and add the necessary quantity of cold water. HOT LEMONADE. Pare a few thin bits of rind from a lemon, and place in a pitcher; pour over a pint of boiling water, cover, and let stand for a few moments. Pour enough boiling water over a tablespoonful of sugar in another vessel to dissolve it; cut the lemon in halves, extract the juice, and add to the dissolved sugar; remove the peel from the water, stir in the lemon juice and sugar, and serve. ORANGEADE. Choose nice, juicy, ripe oranges, and make the same as lemon- ade Nos. i and 2, only using less sugar. This will be found a much nicer drink than many may imagine. Try it. FRUIT JUICE LEMONADE. To a pint of lemonade prepared according to foregoing recipes, add a half cup of strawberry, raspberry, blackberry, or currant juice. This gives a nice color to the lemonade, besides improving its flavor. PINEAPPLE LEMONADE. Make the lemonade as indicated above, and flavor with a few spoonfuls of pineapple juice. GRAPEADE. Take two pounds of thoroughly ripe purple grapes, crush, and strain the juice through a coarse cloth or jelly bag. Add to the juice three tablespoonfuls of white sugar, and dilute with sufficient cold water to suit the taste. FRUIT JUICE DRINKS. Take a small quantity of the juice of any stewed fresh, or canned . fruit. Dilute with water, and add sugar according to the acidity of the juice. When fruit juice is not available, similar drinks may be made by dissolving fruit jelly in warm water and allowing to cool. Such drinks are especially refreshing for the sick. O blessed health! thou art above all gold and treasure. He who has thee has little more to wish for; and he who is so wretched as to want thee, wants everything with thee. — Sterne. Give a wise man health, and he will give himself every other thing. — Col ton. It is health that makes your meat savory, your drink palatable, your sleep refreshing, your delights delightful, and your pleasures pleasurable. — Combe. iSr' *£& Jr* THE following specially prepared health foods are beginning to be manufactured, and a brief descrip- tion of their nature, and a few directions for their use, therefore, may be of service here.* <^* t^r* t^F* Granola* Granola is a grain preparation thoroughly cooked and partially digested. It contains a large amount of nutri- Note— These foods may be obtained by addressing St. Helena Sanitarium Health Food Company, St. Helena, California, or Battle Creek Sanitarium Health Food Company, Battle Creek, Michigan. See notice in back of this look. 8 [I05] 106 A FRIEND IN THE KITCHEN. ment in small bulk, is digested in one hour, and is there- fore especially adapted for persons with weak digestion and defective assimilation, but is an excellent food for all. It may be eaten with hot or cold milk or cream, served with fruit juices, made into puddings, used in soups, or in the place of bread crumbs for scalloping vegetables. Reheating in the oven occasionally keeps it fresh and crisp. GRANOLA MUSH, Heat one quart of milk or water to boiling, add a very little salt if desired, then sprinkle in two cupfuls of granola; cook for a few minutes until thickened, and serve hot with cream, milk, stewed fruit, or fruit juice. An excellent and quickly-prepared breakfast dish. GRANOLA FRUIT MUSH. Prepare the same as granola mush, and stir into it one cupful of steamed seedless or seeded raisins, or currants. Or, heat to boiling equal parts of grape or other fruit juice and water, and thicken with granola. Serve with cream. GRANOLA GEMS, Into one and a naif cups of milk, stir two cupfuls of granola. Heat the gem irons, slightly butter them, and drop in the batter. Bake for twenty or thirty minutes. i2^ t&* x&^ Granose* This is another grain preparation in the form of light, crisp flakes. Eaten dry, it is a remedy for most forms of indigestion, and, when eaten freely, is one of the best of all foods for curing constipation. It may be eaten with milk, cream, or fruit juice, the same as granola. Freshly heating renders it both crisp and delicious. A FRIEND IN THE KITCHEN. 107 GRANOSE PUDDING. Stir well together one pint of milk, one and one-half cups of granose, three tablespoonfuls of sugar, and one egg well beaten. Turn into a pudding dish, which place in a pan of hot water, and bake slowly in the oven for about an hour. GRANOSE FRUIT-CAKE. Take a shallow pudding dish, cover the bottom with rasp- berries, strawberries, or other small fruits, then add a layer of granose, thus alternating until the dish is full. Let stand in a cool place for an hour, then cut into slices, and serve with milk or cream. GRANOSE BISCUIT. Take the prepared granose biscuit, and treat the same as toast, serving with milk or cream, poached eggs, asparagus, stewed fruits, or fruit juices, or with soups. $<£* ?*£* t^* Nut Butter* Nut butter is a preparation from nuts, and is a sub- stitute for butter and cream. It may be used in all dishes in which the latter are used, from one to two tablespoonfuls of it being used where one cup of cream or one tablespoonful of ordinary butter is used. A small quantity mixed to a cream with a little hot water is a nice addition to soups, is excellent used with caramel cereal, and the cereal drinks in the preceding depart- ment, and with vegetables and grains generally. NUT BUTTER CREAM. Into the nut butter stir in with a spoon cold water until of the consistency of cream, and use the same as ordinary cream. Only the quantity needed for each meal should be prepared at a time. NUT BUTTER GRAVY. Take one tablespoonful of nut butter rubbed smooth in a little I08 A FRIEND IN THE KITCHEN. hot water, and stir into one pint of boiling water; to this add two even tablespoonfuls of browned flour mixed smooth in a little cold water. Salt to taste, boil a few minutes, and serve the same as milk gravy. NUT BUTTER PIE CRUST, For each cup of flour take one tablespoonful of nut butter, and proceed as with ordinary shortening, adding a little salt, and suffi- cient cold water to make a rather stiff dough. A little corn-meal or grits used with the flour will make the crust more tender with less shortening. NUT BUTTER SANDWICHES. Take thinly-cut slices of graham or white bread, spread with nut butter, adding a few finely-chopped dates, figs, or raisins, and press the slices together. c^* ^* c^ 1 * Protose* This is also a nut product, and is intended as a sub- stitute for meat. It may be prepared and served in much the same way as flesh foods, which it resembles somewhat in both appearance and flavor. While it possesses nearly twice their nutritive value, it is free from their objectionable features. Protose makes a good flavoring for soups, and is excellent cooked with vege- tables. STEWED PROTOSE. Into a pint of boiling water put an equal quantity of protose cut into half-inch squares, and cook in a double boiler for two hours. A sliced onion, a little parsley, or a few bits of celery may be added for flavoring a little before it is done. Season with salt, and serve hot. ROAST PROTOSE. Take one pint of granola or toasted bread crumbs, one pint of water, one cup of stewed, strained tomatoes, and one-half pound of protose cut fine; add a little finely-powdered sage, and salt to taste; mix all well together, and bake in shallow pans until brown. A FRIEND IN THE KITCHEN. IO9 PROTOSE SANDWICHES, Spread thin slices of brown or white bread or milk biscuits with nut butter, and place between them thin slices of protose. Caramel CereaL This is a harmless and nutritious substitute for tea and coffee, both of which are now generally recognized by the best physicians as harmful beverages, and the cause of many nervous disorders. It is made wholly from grain products, and is coming to be recognized as an excellent drink the world over. CARAMEL CEREAL. Allow one dessertspoonful of the caramel cereal for each cup of the beverage required, and steep from ten to twenty minutes; serve with milk or cream, or with nut-butter cream, prepared according to a preceding recipe. £ & &£$§£. Tor The ^5>!l^€, Health— thou chiefest good, Bestow'd by Heaven, But seldom understood. — Lucan. Diet cures more than doctors.— Scotch Proverb. A merry heart doeth good like a medicine. — Solomon. Health is not quoted in the markets, because it is without price. — Sel. The best physicians are Dr. Diet, Dr. Quiet, and Dr. Merry- man. — Sel. The less the attention is called to the stomach the better. If you are in constant fear that your food will hurt you, it most assuredly will. Forget your troubles; think of something cheerful. — Christian Temperance. t2^* t&* t2r* FOOD for the sick should generally be of a very simple character. It should be such as will furnish the most nourishment with the least tax upon the digestive organs. It should be prepared with care and scrupulous cleanliness, well cooked, and served in the most inviting manner. Cover the tray with clean white linen, and use the daintiest dishes the house affords. Other dishes suitable for the sick, besides those here given, will be found among the Toasts, Breads, Fruits, Wholesome Drinks, etc. [no] A FRIEND IN THE KITCHEN. Ill ARROWROOT GRUEL. Rub one teaspoonful of arrowroot smooth in a tablespoonful of cold water; pour over it two cups of boiling water, stirring con- tinually; set the saucepan in hot water till the arrowroot is thor- oughly cooked; turn into a pitcher, add a little sugar to sweeten, and flavor with a little lemon peel. GRAHAM GRUEL. Into three cups of actively boiling water, stir one small cup of sifted graham flour mixed to a paste with a cup of cold water. Add a little salt, and cook until done, — for at least an hour if a double boiler is used. Then add a small quantity of cream or rich milk, and serve. An excellent breakfast dish for well people also, espe- cially for children, as are also the two following recipes. OATMEAL GRUEL. Into a pint of boiling water stir a tablespoonful of oatmeal; boil for about an hour, strain through a sieve or coarse cloth, add a pinch of salt, a little milk, and sugar to sweeten if desired. RICE GRUEL. Wet one teaspoonful of rice flour in a little cold milk, and stir into one pint of boiling water; salt slightly, and boil until trans- parent. Flavor with lemon peel. MILK GRUEL. Heat one cup of milk to boiling, and stir in one tablespoonful of fine oatmeal; add a cup of boiling water, and cook until the meal is thoroughly done. Season with a little salt. ONION GRUEL. Boil a few sliced onions until tender in a pint of fresh milk, adding a little oatmeal; season with salt. Good for colds. LEMONADE, HOT AND COLD. Make the same as lemonade No. i, on page 103, or hot lemon- ade, on page 104. APPLE WATER. Take two or three ripe, tart, juicy apples, wipe, but do not pare, and slice into a quart of hot water; let stand until cool, pour off the water, and sweeten to taste. 112 A FRIEND IN THE KITCHEN. RICE WATER, Put into a saucepan one-half cup of well-washed rice; add three cups of cold water, and boil for thirty minutes. Strain, season with salt, and serve. BARLEY WATER, Put two tablespoonfuls of pearl barley into a cupful of boiling water, and let simmer a few minutes; drain, and add two quarts of boiling water with a few figs and seeded raisins chopped fine. Cook slowly until reduced one-half; strain; add sugar to taste, and a little of the juice and rind of a lemon, if desired. BAKED APPLE. Take a good tart apple, pare, cut in halves, remove the core, place in a small pan with a spoonful or two of water and a sprinkle of sugar, and bake until tender. Serve in a small dish with a little cream, or cover the apple with the white of an egg beaten stiff with a teaspoonful of powdered sugar, and brown lightly in a very slow oven. Sweet apples are also nice baked, but are best baked whole, and without being pared. CUP CUSTARD. To one well-beaten egg add a tablespoonful of sugar, turn into a cup, and fill up the cup with milk, stirring all together. Set the cup in a basin full of hot water, and bake in the oven until just set. Serve from the cup in which it was baked. The custard may be flavored with lemon or vanilla, if desired. BEAN BROTH. Look over and wash one cupful of beans, and put to cook in plenty of water, replenishing with hot water occasionally, if necessary. Cook slowly until tender, when there should be but little more than a cupful of broth remaining, which drain off, season with a spoonful of cream, a little salt, and serve hot. WHITE OF EGG AND MILK. Beat the white of an egg to a stiff froth, and stir briskly into a glass of cold milk. Good for persons with weak digestion. STEAMED EGG. Break an egg into an egg cup or patty-pan, sprinkle lightly with salt, and steam over boiling water until the white is set. A FRIEND IN THE KITCHEN. 113 BOILED EGG. Heat two tablespoonfuls cf water in a basin, break into it a fresh egg, and stir well until set, but not stiff. Season with salt, and serve on toast. EGG-NOG. Beat one egg and a teaspoonful of powdered sugar to a foam; add the juice of half a lemon, pour into a glass, and fill up with cold water. EGG-NOG HOT. Beat well together the yolk of one egg and a tablespoonful of sugar; add one-half cup of hot milk or water, and the white of the egg beaten to a stiff froth; stir lightly, and serve. TAPIOCA MILK. Into two cups of sweet milk stir one dessertspoonful of tapioca, and simmer for about an hour, stirring occasionally. Add sugar if desired. ARROWROOT CUSTARD. Take two cups of boiling milk, three tablespoonfuls of arrow- root moistened with a little cold milk, one tablespoonful of white sugar, and one egg; mix the arrowroot paste with the boiling milk, stir for three minutes, or until clear; then take from the fire, and add the egg and sugar beaten together; return to the fire, boil two minutes longer, and flavor with vanilla. APPLES AND RICE. Stew two or three ripe apples to a pulp; add sugar to sweeten. Boil a half cup of rice in milk until quite soft; place the rice around a plate with the apples in the center, and serve. TAPIOCA CUP PUDDING. Soak one tablespoonful of tapioca in a small cup of milk for two hours; then stir in the beaten yolk of a fresh egg, a teaspoon- ful of sugar, and a very little salt; turn into a cup, and bake in the oven for twelve or fifteen minutes. Will fortune never come with both hands full, And write her fair words still in foulest letters ? She either gives a stomach, and no iood, — Such are the poor, in health, or else a feast, And takes away the stomach,— such are the rich, That have abundance, and enjoy it not. — Shakespeare. OATMEAL WATER AND MILK, For an infant under three months, put one tablespoonful of fine oatmeal into a pint of boiling water, boil for an hour, replenishing with boiling water to keep the quantity good; strain, and add one cup of sterilized milk. Feed in bottle. For infants from three to six months, use equal portions of milk and oatmeal water, and after six months, two-thirds milk. SUBSTITUTE FOR MOTHERS MILK No. J. Take one ounce cow's milk, two ounces cream, three drams milk sugar, one grain bicarbonate of soda, and one ounce of water. Increase the quantity of milk and cream as the child gets older. SUBSTITUTE FOR MOTHER'S MILK No. 2. Take one tablespoonful of cream, four tablespoonfuls of milk, two tablespoonfuls of lime water, and four tablespoonfuls of sweet- ened water. Sugar of milk, two ounces to a pint of water, is pref- erable to ordinary littgar for preparing the sweetened water. This will generally agree with the most delicate stomach. WHITE OF EGG AND WATER. Stir well the white of an egg into a cupful of as warm water as can be used without coagulating the egg. Good for infants suffer- ing with extremely weak digestion, and unable to take milk. PROPER CLOTHING FOR CHILDREN. In providing clothing for children two things should be spe- cially considered — comfort and modesty. A child's limbs should be thoroughly protected from the cold by good warm underclothes and full-length stockings; otherwise the blood passing through the unprotected parts becomes chilled, and colds and other complaints result. A child is not modestly clothed if left to go about without suitable underclothing or none at all. Better to use the extra time and means expended on needless trimmings in dressing the child modestly and comfortably. [114] bCELLANEOUs TO STERILIZE MILK. As soon as received, heat rapidly in a double boiler to nearly the boiling point; keep at this temperature for half an hour; then remove from the fire, and cool as quickly as possible, by pouring it into clean pans, previously scalded, and placing these in cold water. It is safest to use milk and cream which have been steril- ized, as otherwise they are frequently a means of communicating diseases, such as tuberculosis, diptheria, and typhoid fever. The heat destroys the germs. COTTAGE CHEESE. Set a pan of thick sour milk in hot water, or in a warm oven where it will heat gradually; scald until the whey separates from the curd, but do not allow to boil, as it will make the curd tough. Line a colander with a coarse cloth, dip the scalded curd into it, then tie the corners of the cloth together, and hang up to drain. When quite dry turn into a dish, and rub fine with a spoon; add a little salt, a few spoonfuls of cream or rich milk, and beat together until light and smooth. If desired, it may be formed into balls with the hands. Put in a cool place. Very nice for lunch or tea, and is best when freshly made. HOMINY OR HULLED CORN. To hull four quarts of corn, use one heaping tablespoonful of soda, and water enough to cover the corn. Boil for four hours, or until the hull is well loosened and can be readily removed. Then wash in cold water thoroughly, stirring, rubbing, and rinsing until the hulls have all been turned off. Soak in clear water overnight to remove all traces of soda, and cook in a kettle or large saucepan all day in clear water, stirring occasionally to prevent burning on the bottom, and replenishing with hot water as needed. Season with salt, put into a jar, and keep in a cool place. Warm in small quantities as needed, with a little cream, or milk and butter, and serve hot. A little sugar may be added if desired. This will be found an excellent addition to the winter's bill of fare. [US] Il6 A FRIEND IN THE) KITCHEN. DRIED SWEET CORN. Remove the husks and silks, boil, and cut from the cob as directed for stewed sweet corn on page 64. Spread thinly on a cloth or on shallow tins, and place in the sun to dry. Turn over occasionally, take in in the evening, and put out to dry every day until thoroughly hard and dry. To keep off flies and insects, cover with mosquito webbing. It can also be dried in a warm, open oven, if careful not to allow the oven to get too hot. When dry, put away in bags. Any quantity desired may be prepared in this way. It will keep indefinitely. Cook the same as stewed sweet corn, only longer, and adding more water; or with beans soaked overnight. Sweet corn is excellent prepared in this way, POP CORN. This is a small variety of translucent corn, which, when heated, turns inside out with a sharp explosion, into a snow-white, brittle, and very light substance many times its original size. To pop, shell, and place a handful in a wire popper or frying-pan, covering tightly with a lid if the latter is used; add a little salt and butter, and shake constantly over a hot fire, being care- ful not to burn. When the popping ceases, it is done and ready to eat. If ripe and very dry, every kernel will pop. If desired, it may be formed into balls by mixing it with a little thick sugar sirup, or molasses boiled down a little, and pressing it into balls with the hands slightly oiled. DRIED APPLES. Take good, ripe apples, pare, quarter, core, and cut into thin slices; spread on shallow tins, and place in the oven until well heated through, then in the sun or in a moderate, open oven until thoroughly dried. Turn the fruit over occasionally each day while drying. Wire screens or webbings are serviceable in keeping off the flies. Other fruits may be dried in a similar manner. This is a simple and economical way of preserving fruit. TO KEEP APPLES, ORANGES, AND LEMONS. Wrap each separately in tissue paper, and lay so as not to touch each other, in a cool, dry place. TO KEEP EGGS. To twelve quarts of water add two pints of fresh slaked lime and one pint of common salt; mix well, immerse newly-laid eggs, and set in a cool place. Or, dip the eggs into a solution of gum arabic — equal parts gum and water — let dry, then dip again. A FRIKND IN THK KITCHEN. II 7 When dry, wrap separately in paper, and pack in sawdust, bran , or salt. TO PRESERVE LEMON JUICE, When lemons are cheap, purchase several dozen at once. With the hand press each lemon on the table, rolling it back and forth briskly a few times; cut into halves, and extract the juice with a lemon drill into a bowl or tumbler, — never into a tin; strain the juice through a wire strainer, colander, or coarse cloth to remove the seeds and pulp; add a pint of water and a pound of white sugar to the juice of each dozen lemons, and boil in an enameled saucepan for about ten minutes; then bottle and set in a cool place, and it is ready for use. A tablespoonful or two of the sirup in a glass of water makes a cooling, healthful drink. COOKED PINEAPPLE, Pare with a sharp knife, cut into thin slices, divide the slices into quarters, put into a saucepan with one-half cup of water, and a very little sugar for each pineapple; cover with a china plate or enameled lid, and cook slowly for about two hours. PINEAPPLE TRIFLE, Take one can of preserved pineapple, or one pineapple cooked as above, drain off all the juice, divide the slices, put into a pud- ding dish, and cover with slices of cake, or arrange in alternate layers of cake and pineapple, having the top layer of cake. Heat one and one-half cups of milk to boiling, stir in one tablespoonful of flour rubbed smooth in a little cold milk, let cool, add the beaten yolk of one egg, and pour over the above. Cover with a meringue made of the stiffly beaten whites of two eggs and two tablespooufuls of sugar. Nice for dessert. TO FROST FRUITS, Secure nice bunches of cherries, currants, grapes, or berries with the stems on; dip them into the beaten white of an Qgg, then into powdered sugar, and place on a plate or clean white paper so as not to touch each other, to dry. Peaches, plums, and oranges, first pared and divided into sections, may be treated likewise. Fruits prepared thus are sometimes nice for ornament. ROLLED CRACKERS, Heat a few crackers in the oven to make them crisp, being care- ful not to scorch; remove from the oven, allow to cool, and roll fine with a rolling-pin. Nice for soups. Il8 A FRIEND IN THE KITCHEN. UNLEAVENED BREAD FOR SACRAMENTAL PURPOSES. Take three cups of white flour, half a cup of thick sweet cream, a pinch of salt, and a little cold water. Sift the flour into a dish, add the salt and cream, and rub together thoroughly; then moisten with cold water till of the consistency of thick pie crust. Knead and roll well with the hand for fifteen minutes; then roll out to about a quarter of an inch in thickness, and cut into cakes four inches square. Mark out each cake into half-inch squares with a knife, so that when baked it may be easily broken, and prick each square with a fork to prevent blistering. Lay on floured baking tins, and bake in a quick oven, being careful not to scorch or burn. UNFERMENTED WINE FOR SACRAMENTAL PURPOSES. Secure good grapes, the small, dark wine grape is preferable, and proceed as' with grape juice on page 52. TO CUT LEMONS FOR GARNISHING. Divide slices of lemons into four parts, and use on salads and other dishes, placing the points toward the center. LEMON HONEY. Put two tablespoonfuls of butter into a saucepan to warm; then add one cup of sugar, the juice and grated rind of two lemons, and two eggs well beaten; cook until thickened, stirring constantly that no lumps be formed, and, if not cooked in a double boiler, being careful not to burn. When done, turn into cups and cover the same as jelly. Nice used as a filling for layer cake. HOW TO CUT BREAD. Bread should be cut into smooth, even slices, not too thick, the full length or width of the loaf. If large, the slices Bread Knife. may be divided. The Clauss, or scalloped-edged bread knife does the work nicely. If bread or cake is to be cut while warm, the knife should first be heated. HOP YEAST. To make yeast without yeast to start, boil a cupful of loose hops in two quarts of water for thirty minutes, strain through a cloth, and let cool till lukewarm; then add a tablespoonful of salt, and one-half cup of sugar. Mix two cupfuls of flour to a thin, smooth A FRIEND IN THE) KITCHEN. II9 paste with some of the hop water, and stir all well together. Set the batter in a warm place for three days, and stir occasionally. Then boil one and one-half pounds of potatoes, mash smooth, and add to the mixture; let stand another day, stirring frequently. Then strain all through a colander, and it is ready for use. Use one cupful for five loaves of bread. POTATO YEAST. Put to boil in a saucepan six medium-sized potatoes in two quarts of cold water. Tie a cupful of hops in a cloth, and boil with the potatoes. When done, remove the potatoes from the saucepan, leaving the water still boiling. Mash well, and add four tablespoonfuls of flour, and two of sugar. Stir all well together. Then pour over this mixture the boiling hop water, stirring well that no lumps be formed. When cooled to lukewarm, stir in a half cup of lively yeast, and after fermentation has ceased, keep in a cool place ready for use. a frip;nd in the kitchen. A WEEK'S MENU. FIRST DAY. FOURTH DAY. Breakfast. Breakfast. Fresh Fruit Oatmeal Mush Breakfast Rolls Zwieback Stewed Fruit Cereal Coffee Fresh Apples Granola Fruit Mush Toast with Milk Sauce Rice Waffles Stewed Pears Cereal Coffee Dinner. Dinner. Split Pea Soup Mashed Potatoes with Brown Gravy Scalloped Tomatoes Brown Bread French Rolls Baked Apples Rice Custard Lentil Soup Baked Potatoes with Milk Gravy Tomato Salad Boiled Beans with Rice Corn-meal Gems Sago Plum Pudding SECOND DAY. FIFTH DAY. Breakfast. Breakfast. Fresh Fruit Grits Graham Gems Oatmeal Biscuit Egg Toast Cereal Coffee Fresh Fruit Graham Mush Oatmeal Gems Baked Sweet Apples Berry Toast Cambric Tea Dinner. Dinner. Savory Soup Vegetable Pea Soup Boiled Potatoes Baked Beans Stewed Cauliflower Brown and White Bread Rusks Bananas Savory Pie Boiled Potatoes Stewed Asparagus Boiled Sweet Corn Brown and White Bread Stewed Prunes Cream Pie THIRD DAY. SIXTH DAY. Breakfast. Breakfast. Rice with Figs Baked Potatoes Plain Omelet Cream Toast Sticks Hot Milk Corn-meal Mush Rice Gems Stewed Berries Brown and White Bread Milk Toast Pea Coffee or Hot Milk •Dinner. Dinner. Potato and Bean Soup Mashed Potatoes Stewed Turnips Baked Turkscap Brown and White Bread Fruit Biscuit Apple Cobbler Rice Soup Mashed Potatoes with Milk Gravy Green Peas Succotash Blown and White Bread Apple Float Raised Biscuits SABB ATH. Breakfast. Dinner. Oranges and Bananas Graham Mush with Dates Stewed Prunes Breakfast Rolls Brown and White Bread Cereal Coffee Split Pea and Vermicelli Soup Baked Beans Warmed up Potatoes Currant Buns Brown and White Bread Baked Apples or Sago Plum Pudding Fresh Fruit and Nuts Note. — The above is simply suggestive, and may be simplified, enlarged, or varied as desired. It is not supposed that every person shall necessarily eat everything indicated for each meal. Some will prefer the grain and vegetable dishes; others the grain and fruit. If a third meal is eaten, it should be light and simple. SABBATH DINNERS. The Sabbath is the day of rest. In order that it may be devoted by all to religious exercises, holy meditation, and spiritual delight, it should be as free as possible from the ordinary duties and cares of life. To make it thus, preparation on the day before is neces- sary. The Lord calls the day before the Sabbath "the prepara- tion " day. Luke 23 154. Of the work to be done on this day He says: " To-morrow is the rest of the holy Sabbath unto the Lord; bake that which ye will bake to-day, and seethe [boil] that ye will seethe; and that which remaineth over lay up for you to be kept until the morning." Ex. 16 : 23. The Sabbath should not be made a day of feasting. The labor of the week being laid aside, a moderate amount of plain, whole- some food is all that is necessary. To gormandize on this day, as is the custom with many, causes the mind to become dull and stupid, and unfits it for spiritual devotion. With proper planning, very little, if any, cooking need ever be done on the Sabbath, aside from simply warming over some of the foods prepared the previous day. Brown bread, fruit bread, sticks, or French rolls; warmed up potatoes, or potatoes with cream; baked or boiled beans; split pea or lentil soup, with rolled crackers or croutons; sago, tapioca, or some other simple pudding or pie; canned or stewed fruit; and fresh fruits and nuts, make an excellent Sabbath dinner. All these may be prepared on the previous day. The potatoes may be boiled ready to warm up, the beans baked or boiled, the peas or lentils cooked and rubbed through the colander ready to add the season- ing and necessary water for soup, the croutons or rolled crackers prepared, the fruit stewed, the pudding or pie baked and the nuts cracked. Then the dinner may be made ready quickly, and with but little effort. [121] 122 A FRIEND IN THE KITCHEN. FOOD COMBINATIONS. The following table, prepared by J. H. Kellogg, M. D., repre- sents the best, the fair, and the worst food combinations: — Grains and Fruits. Grains and Milk GOOD COMBINATIONS. Grains and Vegetables. Grains and Meat or Eggs. FAIR COMBINATIONS. Meat and Vegetables. Grains, Sweet Fruits, and Milk. BAD COMBINATIONS. Milk and Meat. Milk and Vegetables. Fruits and Vegetables. t&* l£r* f£r* TIME REQUIRED TO DIGEST VARIOUS FOODS. Rice - I oo Mutton, broiled 3 00 Granola - I oo Bean soup - 3 00 Apples, sweet, mellow, raw ' i 30 Mutton , roasted 3 15 Eggs, whipped 1 30 Bread, corn -meal 3 15 Trout, boiled 1 30 Mutton soup - 3 3° Venison, broiled 1 35 Bread, white - 3 3o vSago - 1 45 Potatoes, boiled 3 3o Tapioca ... 2 00 Turnips, boiled - 3 3o Barley - 2 00 Eggs, hard boiled - 3 30 Eggs, raw - 2 00 Eggs, fried - 3 3o Apples, sour, mellow, raw 2 00 Oysters, stewed 3 3o Milk, boiled ... 2 00 Butter, melted - 3 3o Milk, raw - - - - 2 15 Cheese - 3 3o Turkey, boiled 2 25 Beets, boiled - 3 45 Parsnips, boiled 2 30 Corn and Beans, green - 3 45 Potatoes , baked - 2 30 Veal, broiled - 4 00 Beans, string, boiled - 2 30 Fowl, broiled - 4 00 Cabbage, raw 2 30 Beef, lean, fried 4 00 Turkey, roasted 2 30 Salmon, salted, boiled ■ 4 00 Goose, roasted 2 30 Beef, salted, boiled 4 15 Lamb, boiled - 2 30 Soup, marrow-bone - 4 15 Oysters, raw 2 55 Pork, salted, fried 4 15 Eggs, soft boiled 3 00 Veal, fried - 4 30 Beef, lean, raw, roasted - 3 00 Duck, roasted - 4 30 Beefsteak, broiled 3 00 Cabbage, boiled - 4 30 Chicken soup, boiled - 3 00 Pork, roasted - 5 15 A FRIEND IN THE KITCHEN. 123 NUTRITIVE VALUE OF FOODS. The nutritive food elements are classified into three groups: The nitrogenous, or muscle and tissue building; the carbonaceous \ or heat and energy producing; and the mineral, or the bone and nerve building. Albumen, gluten, and casein belong to the nitrogenous; starch, sugar, and fats to the carbonaceous; and salts, cellulose portions, and inorganic substances to the mineral. The nitrogenous elements are of prime importance, as they nourish the brain, nerves, muscles, ana the more highly vitalized tissues of the body. The carbonaceous, however, are required in much larger quantities, the correct proportion being about eight or ten of carbonaceous to one of nitrogenous. FOODS. GRAINS. Wheat .. Barley.... Oats Rye Corn Rice FRUITS. Banana Date Grape Apple Pear Peach Plum , Cherry Blackberry .. Gooseberry. Raspberry.... Currant Apricot VEGETABLES. Arrowroot Potato Sweet Potato .... Carrot Beet Parsnip Cabbage Turnip 72.5 76.7 69.4 75-2 73-^ 80.2 20.2 58.0 14.3 10.3 10.2 7-8 9-3 [5-3 5-8 8.9 6.4 5-0 12.2 82.0 22.2 27.5 14.7 11 -3 15-9 4.1 7.2 r. > 85.O S5.0 85.O 85. 86." 87.0 25-S 67.0 15-4 10.9 10.7 8.6 10. 1 16.S 9.6 7-4 5-9 13-5 82.0 25.0 31-6 17.0 16.5 1S.0 5-6 9.0 FOODS. LEGUMES. Peas Lentils NUTS. Peanut .... Almond... Coconut .. Walnut.... Hazelnut. SWEETS. Sugar Molasses. MILK. New Milk Cream Skimmed Milk. MEATS. Lean Mutton. Lean Beef Veal Pork Poultry White Fish- Salmon Egg 23.8 30.8 25.2 28.3 23-5 1S.3 iy-3 16.5 9 .8 21.0 1S.1 16. 1 14.0 60.S 50.2 " 6 48.0 60.8 43-9 60.4 60.8 95-0 7.0 4-9 3-6 15-8 48.9 3-8 2.9 5-5 10.5 86.7 84.5 79.6 87.3 50.5 88.2 897 95-0 77.0 14.0 34 -o 12.0 28 o 28.0 37-0 61.0 26.0 22.0 23.0 26.0 Note.— From the above it will be seen that grains, legumes, nuts, and sweets, as well as some fruits and vegetables, contain more nourishment than do meats. 124 A FRIEND IN THE KITCHEN. HOW TO BECOME A VEGETARIAN. The fact that many people abstain from flesh food altogether, and maintain their full vigor, is good proof that the eating of flesh-meat is not essential to either life or health. But those accustomed all their life to the use of meat, may need to use a little caution in making a change to a vegetarian diet. A good way to begin might be to limit oneself at first to the use of meat once or twice a week, discarding it as better foods are substituted. The British Vegetarian Society, in " How to Begin," gives the following suggestions for those desiring to make this change: — i. Steadily persevere. 2. Use Variety.— Nature affords the most bountiful abundance. Have something new on your table frequently, especially fruits. 3. Choose foods which compel mastication . 4. Drink Little. — If fruits be used plentifully — condiments, hot foods, and stimulants avoided, and frequent bathing practised — little drink will be required. 5. Prefer natural to manufactured foods. 6. Avoid Excess. — Most people eat too much; a smaller quan- tity of food, well masticated, will nourish and sustain the system best. 7. Eat Seldom. — Not more than thrice daily. " Little and often" is an unwise maxim for any healthy person. And if you wish sound sleep, and an appetite for breakfast, avoid suppers. 8. Let your food be attractively prepared. 9. See That Your Life be Right in Other Respects.— -Eat food which is pure of its kind, agreeably prepared, at right times, and in right quantities; breathe pure air by night and by day; take physical exercise (if possible in the open air) daily; and practise strict cleanliness. 10. Get Blind and Body in Harmony. — Remember that man's physical condition, and the state of his spiritual and mental facul- ties are closely and mutually inter-dependent. It is, therefore, a primary essential to keep these also in health; and to see that they be usefully, tranquilly, and constantly occupied and cultivated. VEGETARIANISM IN LONDON. Vegetarianism has worked an improvement, and its many restau- rants in London show how the taste for this diet has been on the increase of late. One very great and undeniable advan- tage in the teaching of this school is the showing us how many foods we possess, and how few, comparatively speaking, we have used. Also, it proves to us how much cheaper we could live by utilizing all the foods at our command except meat, and abstaining from it. — Mrs. Beet on. A FRIEND IN THE KITCHEN. 1 25 RULES FOR DYSPEPTICS- Dyspbpsia, or indigestion, is coming to be so general as to demand serious attention. The following rules will be found valuable to all persons suffering with this com- plaint: — 1. Eat slowly, masticating the food very thoroughly, even more so, if possible, than is required in health. The more time the food spends in the mouth, the less it will spend in the stomach. 2. Avoid drinking at meals; at most, take a few sips of warm drink at the close of the meal, if the food is very dry in character. 3. In general, dyspeptic stomachs manage dry food better than that containing much fluid. 4. Eat neither very hot nor very cold food. The best tempera- ture is about that of the body. Avoid exposure to cold after eating. 5. Be careful to avoid excess in eating. Eat no more than the wants of the system require. Sometimes less than is really needed must be taken when the digestion is very weak. Strength depends not on what is eaten, but on what is digested. 6. Never take violent exercise of any sort, either mental or physical, just before or just after a meal. It is not good to sleep immediately after eating, or within four hours of a meal. 7. Never eat more than three times a day, and make the last meal very light. For many dyspeptics two meals are better than more. 8. Never eat a morsel of any sort between meals. 9. Never eat when very tired, whether exhausted from mental or physical labor. 10. Never eat when the mind is worried, or the temper is ruffled if possible to avoid doing so. 11. Eat only food that is easy of digestion, avoiding complicated and indigestible dishes, and taking from but one to three kinds at a meal. 12. Most persons will be benefited by the use of oatmeal, graham flour, cracked wheat, and other whole-grain preparations, though many will find it necessary to avoid vegetables, especially when fruits are taken. — Monitor of Health. 126 A FRIEND IN THE KITCHEN. THE PULSE IN HEALTH. PER MIN. PER MIN: At birth - 150-130 Three years - - 100-90 One month - 140-120 Seven years - 80 Six months - 130 Fourteen years - - 85-80 One year - - - 120-108 Adult age - 75-7Q Two years - - 1 10-100 Old age - - - 65-60 WEIGHTS AND MEASURES FOR THE KITCHEN. 1 cupful - - - about y z pint 2 cupfuls - - " 1 pint 4 cupfuls "1 quart 2 cupfuls of sugar ------ " 1 pound 2 cupfuls of butter " 1 pound 2 cupfuls of flour or oatmeal - - - - " 1 pound 4 cupfuls of sifted flour ------- 1 pound 1 pint of liquid " I pound 10 eggs - - «« 1 pound 1 egg ..-- "2 ounces 1 heaping tablespoonful of sugar - - - " 1 ounce 1 tablespoonful of butter " I ounce 2 rounding tablespoonfuls of flour - - - " 1 ounce 7 heaping tablespoonfuls of sugar - " I cupful 5 heaping tablespoonfuls of flour - - - '* I cupful t&& t&* 5^* HOUSEHOLD HINTS. Every housewife should take pride in keeping her home neat and tidy. " Order is heaven's first law." Sinks and drains should be frequently cleaned and disinfected. Dish-cloths should always be washed out after using; otherwise they are liable to become foul and full of germs. After washing the dishes, pour over them scalding water, and wipe quickly with a clean dry cloth. This insures cleanliness and gives a nice polish. Scour steel knives after each meal . Sweep out the corners, and under the tables and chairs as well as the middle of the room. " Dirt may be hated, but should never be hidden." Pare vegetables and fruits thin; study how to use left-over foods; save the bread crumbs for puddings and scalloped vegetables. "Gather up the fragments that remain, that nothing be lost." Index* PAGE. Apples and rice 113 Apple batter pudding 81 Apple butter 46 Apple cobbler 44 Apple float 85 Apple jelly 46 Apple pie 92 Apple sago pudding 79 Apple scallop 44 Apple trifle 81 Apple water in Apples with tapioca 81 Apples with raisins 82 Arrowroot blanc-mange 83 Arrowroot custard 113 Arrowroot gruel in Arrowroot sauce 88 Asparagus soup — 18 Asparagus toast 26 A week's menu 120 Baked apple 112 Baked apples No. 1 43 Baked apples No. 2 ...: 43 Baked apple dumplings 80 Baked beets 65 Baked cabbage 62 Baked eggs 75 Baked beans 60 Baked peaches No. 1 45 Baked peaches No. 2 45 Baked parsnips 63 Baked pears 44 Baked potatoes 57 Baked quinces 45 Baked rice 61 Baked sweet apples 44 Baked sweet potatoes 58 Baked tomatoes 59 Baked squash 64 Baked vegetable goose 72 Baked vegetable marrow 64 Banana custard 85 Bannna pudding 79 Banana toast 27 Bananas with whipped cream 46 Barley mush 22 Barley soup 17 Barley water 112 Bean broth 112 Bean soup 14 Page. Beet greens 65 Berry toast 26 Blackberry pie 93 Boiled apples 44 Boiled apple dumplings 81 Boiled beets 65 Boiled cabbage 62 Boiled carrots 63 Boiled custard 84 Boiled custard sauce 88 Boiled egg 113 Boiled eggs 74 Boiled frosting 101 Boiled beans 60 Boiled beans with rice 60 Boiled macaroni 72 Boiled onions 63 Boiled parsnips 63 Boiled potatoes (without skins) .. 56 Boiled potatoes (with skins) 57 Boiled rice 22 Boiled sweet corn 64 Boiled sweet potatoes 58 Boiled wheat 22 Bread omelet 76 Bread pudding No. 1 78 Bread pudding No. 2 78 Bread steak 71 Breakfast rolls 35 Browned flour for soups 18 Brown sauce No. 1 88 Brown sauce No. 2 88 Browned sweet potatoes 58 Buckwheat pancakes 39 Butter toast 27 Cabbage salad 62 Cabbage and tomato salad 62 Cambric tea 103 Canned apples 51 Canned berries 51 Canned cherries 5° Canned peaches 50 Canned pears 51 Canned plums 50 Canned quinces 51 Canned tomatoes 51 Caramel cereal 109 Carrot pie 96 Cauliflower with tomato»sauce 62 Celery 65 PAGE. Celery soup , 17 Cereal coffee 102 Cherry pie... 93 Cherry pudding 83 Chocolate sauce 89 Coconut pudding 82 Cold Peach pudding 79 Cooked pineapple 117 Cookies 101 Cornstarch blanc-mange 81 Cornstarch cake 100 Cornstarch meringue 85 Cornstarch pudding 78 Corn coffee 103 Corn-meal batter cakes 39 Corn-meal mush 22 Corn-meal gems 35 Corn-meal pie crust 92 Corn-meal squares 22 Cottage cheese 115 Cream mold 84 Cream cake 100 Cream pie 94 Cream pie crust 92 Cream toast 27 Croutons for soup iS Crushed toast 27 Crust coffee 103 Cup custard 112 Currant jam 47 Custard pie 95 Custard with fruit sauce 86 Dessert gems 39 Dressings for pudding or mush 23 Dried apples... 116 Dried apple pie 94 Dried currant pie 93 Dried peach pie 94 Dried sweet corn 116 Eggs and macaroni 75 Egg and milk sauce 88 Egg-nog 113 Egg-nog hot 113 Egg sandwiches 75 Egg toast 27 Floating Island 84 Fig cake 100 Fig pudding 80 Food combinations 122 Forcemeat fritters 72 French rolls 36 Fruit crackers 37 Fruit bread 33 Fruit buns 37 Fruit juices 5 1 Fruit juice drinks 104 Fruit juice lemonade 104 Fruit loaf No. 1 38 Fruit loaf No. 2 38 Fruit mold 4 6 Fruit omelet 76 Fruit rolls 3 6 PAGE. Fruit sauce 89 Fruit tapioca 82 Fruit toast 27 Frosting for cake 101 Gem cakes 101 Gems, general directions for 34 Graham bread 32 Graham fruit bread 32 Graham crackers 37 Graham gems No. 1 34 Graham gems No. 2 34 Graham gruel 111 Graham mush 21 Graham mush with dates 21 Granola fruit mush 106 Granola gems 106 Granola mush 106 Granose biscuit 107 Granose fruit-cake 107 Granose pudding 107 Grapeade 104 Grape juice 52 Grape marmalade 46 Green peas 61 Green pea soup 14 Grits 22 Gooseberry pie 92 Hop yeast 118 Hominy, or hulled corn 115 Hot lemonade 104 Hot milk 103 How to become a vegetarian 124 How to can fruit 47 How to cut bread 118 Household hints 126 Johnny cake 33 Lemonade No. 1 103 Lemonade No. 2 104 Lemon honey 118 Lemonade, hot and cold 111 Lemon layer cake 99 Lemon pie 93 Lemon raisin pie 94 Lemon sauce-. 89 Lemon sponge cake 99 Lentils 61 Lentil fritters 39 Lentil sauce 87 Lentil soup 15 Lentil and tomato soup 15 Lettuce salad No. 1 66 Lettuce salad No. 2 66 Macaroni omelet 76 Macaroni pudding 78 Mashed beans 60 Mashed potatoes 57 Meringue for pies 96 Milk gruel Hi Milk sauce 87 Milk biscuits 38 Milk toast 26 Mint sauce S8 PAGE. Minute pudding 83 New potatoes 58 Noodle soup 18 Nut butter cream 107 Nut butter gravy 107 Nut butter pie crust 108 Nut butter sandwiches 108 Nut cake 101 Nutritive value of foods 123 Oatmeal crackers No. 1 36 Oatmeal crackers No. 2 36 Oatmeal gems 35 Oatmeal gruel 111 Oatmeal mush 21 Oatmeal, water and milk 1 14 Onion gruel. in Onion pie 96 Orangeade 104 Orange custard 85 Orange sauce 89 Other tasty dishes 73 Peaches and rice 82 Peach pie 92 Peas puree 72 Pineapple 46 Pineapple custard 85 Pineapple lemonade 104 Pineapple trifle 117 Pie with upper crust only 95 Plain boiled rice 61 Plain buns 37 Plain omelet 76 Plain pie crust — , 92 Plum marmalade 46 Poached eggs 74 Popcorn 116 Pop overs 35 Potato and bean soup 17 Potato cakes 58 Potato rolls 71 Potato soup T7 Potatoes with cream 58 Potato yeast 119 M Prairie " fish 72 Protose sandwiches 109 Prune pie 93 Prune pudding 7g Puffs 38 Pulse in health 124 Pumpkin pie 95 Quince jelly 47 Radishes 66 Raised biscuits 34 Raisin pie 94 Raised fruit-cake 99 Raspberry pie 93 Rhubarb pie 93 Rice and fruit pudding 83 Rice apple pudding No. 1 80 Rice apple pudding No. 2 80 Rice custard 86 Rice gems 35 IO PAGE. Rice gruel IU Rice lemon pudding $ c Rice mold custard 35 Rice pudding 73 Rice soup !6 Rice waffles 3s Rice water XI2 Rice with figs g 2 Rice with raisins 82 Roast nuttose 10S Roasted peanuts 72 Roasted sweet potatoes 5 s Rolled crackers n 7 Rolled oats 2 i Rolled oats and sago mush 21 Royai spongecake 99 Rules for dyspeptics 125 Rusks 37 Sabbath dinners 121 Sago fruit soup ^ Sago pea soup 1 ( ) Sago plum pudding 77 Sago pudding 77 Salsify or vegetable oyster soup. ... ig Salt rising bread 33 Savory pie 96 Savory soup x 6 Scalloped eggs 75 Scalloped tomatoes 59 Scrambled eggs 75 Sliced cucumbers 65 Spinach 65 Split peas 61 Split pea soup 14 Split pea and vermicelli soup 14 Spongecake 99 Sponge layer cake 99 Steamed brown bread 33 Steamed eggs 75. Steamed egg 112 Steamed rice 6r Steamed sliced potatoes 57 Stewed apples 43 Stewed asparagus 63 Stewed berries 45 Stewed cabbage 62 Stewed carrots 63 Stewed cauliflower 61 Stewed nuttose 108 Stewed peaches 45 Stewed pears a 44 Stewed prunes 45 Stewed quinces 51 Stewed salsify or vegetable oyster 73 stewed sweet corn 64 Stewed tomatoes 59 Stewed squash 64 Stewed turnips 63 Stewed turnips with milk sauce .. 63 Sticks 36 Strawberry shortcake 100 String beans 60 IV. PAGE. Substitute for mother's milk No. i 114 Substitute for mother's milk No. 2 114 Succotash 64 Tapioca cream 86 Tapioca cup pudding- 113 Tapioca milk II3 Tapioca pudding 77 Tarts 95 Time required to digest foods 122 To cut lemons for garnishing 118 Toast with milk sauce 26 To frost fruits 117 To keep apples, oranges, and lemons , 116 To keep eggs 116 Tomatoes and macaroni 59 Tomato and macaroni soup 15 Tomato and vermicelli soup 15 Tomato salad No. 1 59 Tomato salad No. 2 60 Tomato soup 15 Tomato toast 27 PAGE. Tomato sauce No. 1 87 Tomato sauce No. 2 87 To preserve lemon juice 117 To sterilize milk 115 Unfermented wine for sacramental purposes 118 Unleavened bread for sacramental purposes 118 Vegetable and lentil stew 71 Vegetable hash 71 Vegetable pea soup 15 Vegetable pie 95 Vegetable soup 17 Warmed-up potatoes 57 Weights and measures for the kitchen 126 Whipped cream sauce 89 White bread 32 White of egg and milk 112 White of egg and water 114 Yams 59 Zwieback, or dry toast 26 | Granose (&§s) Granose Branoia HEALTH FOODS . ARE . Friends in the Kitchen They are easily prepared They make good blood They build up the system by supplying the proper amount of nutrition necessary They give strength to the body, brightness to the eye, and elasticity to the step Ask your grocer, or send for descriptive circulars and price lists Assorted sample, 25 cents St. Helena Sanitarium Health Food Co. ST. HELENA, CAL. San Francisco Branch: 1422 Market St.,S. F. nut Butter Hucose Granose Biscuit Caramel- Cereal nutlet Bromose Whole Wheat Sticks malted nuts Graham Sticks Protose Pure gluten Biscuit maltol Ambrosia UJbole Ulbeat Zwieback Almond Butter lftanno Whole Wheat Wafers fruit Coco | Unfermented Breads H id Digestion ( P Most of Our Crackers and Sticks are Unfermented Natural Food of Man