stewed sweet corn on page 57. 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. Corn
may also be dried in a warm, open oven, if careful not to allow the
oven to get too hot. When dry, soak and cook the same as stewed sweet
corn, only longer; or with beans soaked overnight.
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.
POP-CORN
Shell, and place a handful in a wire popper or frying-pan, covering
tightly; shake constantly over a hot fire, being careful not to burn.
When the popping ceases, it is done; add a little salt and butter; mix
with it a little thick sugar sirup, or molasses boiled down, and press
it into balls with the hands slightly oiled.
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. 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.
TO FROST FRUITS
Secure nice bunches of cherries, currants, grapes, or berries with the
stems on; dip them into the stiffly beaten white of an egg, then into
powdered sugar, and place on a plate or clean white paper so as not to
touch each other, to dry. Then place the fruit on a glass dish, chill,
and serve.
UNLEAVENED BREAD FOR SACRAMENTAL USE
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 easily be 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 USE
Secure good grapes, the small, dark wine grape is preferable, and
proceed as with grape juice on page 46.
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.
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 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.
[Illustration: Bread Knife]
NUT RELISH
Take one cup of almond or peanut butter, one cup of dried figs, or
seedless raisins, and one cup of gluten. Mix well together, then grind
twice through a nut mill. Mold into a square pan, then cut into inch
squares one-half inch thick, similar in size to caramels.
NUT DAINTIES
Crack English walnuts so as not to break the meats. Take the two
halves from each nut and press on each side of a nut relish square.
When sufficient are prepared, place in a dish with an equal number of
olives.
A WEEK’S MENU
FIRST DAY
_Breakfast_
Fresh Fruit
Oatmeal Mush Breakfast Rolls
Zwieback Stewed Fruit
Cereal Coffee
_Dinner_
Split Pea Soup
Mashed Potatoes with Brown Sauce
Scalloped Tomatoes Brown Bread
French Rolls Baked Apples
Rice Custard
SECOND DAY
_Breakfast_
Fresh Fruit
Corn Flakes
Graham Gems Whole Wheat Crisps
Egg Toast Cereal Coffee
_Dinner_
Potato Soup
Boiled Potatoes Baked Beans
Stewed Cauliflower
Brown and White Bread Rusks
Bananas Pumpkin Pie
THIRD DAY
_Breakfast_
Boiled Rice
Baked Potatoes Plain Omelet
Cream Toast Sticks
Hot Milk
_Dinner_
Bean Soup
Mashed Potatoes Stewed Turnips
Brown and White Bread
Peach Pie Fruit Biscuit
FOURTH DAY
_Breakfast_
Fresh Apples Cream of Wheat
Toast with Cream
Rice Waffles Stewed Pears
Cereal Coffee
_Dinner_
Lentil Soup
Baked Sweet Potatoes, Cream Sauce
Tomato Salad
Boiled Beans with Rice
Corn-meal Gems Sago Pudding
FIFTH DAY
_Breakfast_
Fresh Fruit
Graham Mush with Dates
Oatmeal Gems Baked Sweet Apples
Berry Toast Cambric Tea
_Dinner_
Vegetable Soup
Potatoes with Cream Stewed Asparagus
Boiled Sweet Corn
Brown and White Bread
Stewed Prunes Cream Pie
SIXTH DAY
_Breakfast_
Corn-meal Mush
Rice Cakes Stewed Fruit
Whole Wheat Bread Egg Toast
Cereal Coffee or Hot Milk
_Dinner_
Rice Soup
Mashed Potatoes Green Peas
Succotash
Brown and White Bread
Apple Float Raised Biscuits
SABBATH
_Breakfast_
Oranges and Bananas
Graham Mush with Dates
Stewed Prunes
Parker House Rolls
Brown and White Bread
Cereal Coffee
_Dinner_
Split Pea and Vermicelli Soup
Baked Beans
Warmed-up Potatoes Fruit Buns
Brown and White Bread
Lemon or Prune Pie Orangeade
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, either at middle or close of day, it should be light
and simple,—a mere lunch.
“REMEMBER THE SABBATH DAY TO KEEP IT HOLY”
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 necessary.
The Lord calls the day before the Sabbath “the preparation” day. Luke
23:54. 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, wholesome 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 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 a colander
ready to add the seasoning and necessary water for soup, the croutons
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.
FOOD COMBINATIONS
Because of their chemical nature, the time required to digest them,
and the place where, and the juices with which, they are digested,
some foods do not combine as well as others. While the young and those
with sound stomachs and vigorous digestion may experience little
or no inconvenience from improper and more varied combinations, to
continue their use is likely in time seriously to impair the digestion.
Dyspeptics and those troubled with slow digestion will find it to their
advantage to avoid such combinations as fruits and vegetables, milk
and vegetables, sugar and milk, milk and fruits; and, when fruits are
taken, to eat them at the close of the meal. The following are good
combinations: Grains and fruits; fruits and nuts; grains, fruits, and
nuts; grains, legumes, and vegetables; grains and milk. An excellent
rule to follow is to avoid a large variety at any meal, and let natural
cravings indicate largely the kinds of food eaten. Above all, use
common sense, and relish what you eat.
TIME REQUIRED TO DIGEST VARIOUS FOODS
Hrs. Mins.
Rice 1 00
Apples, sweet, mellow, raw 1 00
Granola 1 00
Eggs, whipped 1 30
Trout, boiled 1 30
Venison, broiled 1 35
Sago 1 45
Tapioca 2 00
Barley 2 00
Eggs raw 2 00
Apples, sour, mellow, raw 2 00
Milk, boiled 2 00
Milk, raw 2 15
Turkey, boiled 2 25
Parsnips, boiled 2 30
Potatoes, baked 2 30
Beans, string, boiled 2 30
Cabbage, raw 2 30
Turkey, roasted 2 30
Goose, roasted 2 30
Lamb, boiled 2 30
Oysters, raw 2 55
Eggs, soft boiled 3 00
Beef, lean, raw, roasted 3 00
Beefsteak, broiled 3 00
Chicken soup, boiled 3 00
Mutton, broiled 3 00
Bean soup 3 00
Mutton, roasted 3 15
Bread, corn-meal 3 15
Mutton soup 3 30
Bread, white 3 30
Potatoes, boiled 3 30
Turnips, boiled 3 30
Eggs, hard boiled 3 00
Eggs, fried 3 30
Oysters, stewed 3 30
Butter, melted 3 30
Cheese 3 30
Beets, boiled 3 45
Corn and Beans, green 3 45
Veal, broiled 4 00
Fowl, broiled 4 00
Beef, lean, fried 4 00
Salmon, salted, boiled 4 00
Beef, salted, boiled 4 15
Soup, marrow-bone 4 15
Pork, salted, fried 4 15
Veal, fried 4 30
Duck, roasted 4 30
Cabbage, boiled 4 30
Pork, roasted 5 15
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, and 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.
────────────────┬─────────────┬──────────────┬─────────┬──────────
│ │ │ │ Total
FOODS │ Nitrogenous │ Carbonaceous │ Mineral │ Nutritive
│ │ │ │ Value
────────────────┼─────────────┼──────────────┼─────────┼──────────
GRAINS │ │ │ │
Wheat │ 10.8 │ 72.5 │ 1.7 │ 85.0
Barley │ 6.3 │ 76.7 │ 2.0 │ 85.0
Oats │ 12.6 │ 69.4 │ 3.0 │ 85.0
Rye │ 8.0 │ 75.2 │ 1.8 │ 85.0
Corn │ 11.1 │ 73.2 │ 1.7 │ 86.0
Rice │ 6.3 │ 80.2 │ 0.5 │ 87.0
│ │ │ │
FRUITS │ │ │ │
Banana │ 4.8 │ 20.2 │ 0.8 │ 25.8
Date │ 9.0 │ 58.0 │ ... │ 67.0
Grape │ 0.8 │ 14.3 │ 0.3 │ 15.4
Apple │ 0.2 │ 10.3 │ 0.4 │ 10.9
Pear │ 0.2 │ 10.2 │ 0.3 │ 10.7
Peach │ 0.4 │ 7.8 │ 0.4 │ 8.6
Plum │ 0.2 │ 9.3 │ 0.6 │ 10.1
Cherry │ 0.9 │ 15.3 │ 0.6 │ 16.8
Blackberry │ 0.5 │ 5.8 │ 0.4 │ 6.7
Gooseberry │ 0.4 │ 8.9 │ 0.3 │ 9.6
Raspberry │ 0.5 │ 6.4 │ 0.5 │ 7.4
Currant │ 0.4 │ 5.0 │ 0.5 │ 5.9
Apricot │ 0.5 │ 12.2 │ 0.8 │ 13.5
│ │ │ │
VEGETABLES │ │ │ │
Arrowroot │ ... │ 82.0 │ ... │ 82.0
Potato │ 2.1 │ 22.2 │ 0.7 │ 25.0
Sweet Potato │ 1.5 │ 27.5 │ 2.6 │ 31.6
Carrot │ 1.3 │ 14.7 │ 1.0 │ 17.0
Beet │ 1.5 │ 11.3 │ 3.7 │ 16.5
Parsnip │ 1.1 │ 15.9 │ 1.0 │ 18.0
Cabbage │ 0.9 │ 4.1 │ 0.6 │ 5.6
Turnip │ 1.2 │ 7.2 │ 0.6 │ 9.0
│ │ │ │
LEGUMES │ │ │ │
Peas │ 23.8 │ 60.8 │ 2.1 │ 86.7
Beans │ 30.8 │ 50.2 │ 3.5 │ 84.5
Lentils │ 25.2 │ 58.6 │ 2.3 │ 86.1
│ │ │ │
NUTS │ │ │ │
Peanut │ 28.3 │ 48.0 │ 3.3 │ 79.6
Almond │ 23.5 │ 60.8 │ 3.0 │ 87.3
Cocoanut │ 5.6 │ 43.9 │ 1.0 │ 50.5
Walnut │ 15.8 │ 60.4 │ 2.0 │ 88.2
Hazelnut │ 17.4 │ 60.8 │ 2.5 │ 89.7
│ │ │ │
SWEETS │ │ │ │
Sugar │ ... │ 95.0 │ ... │ 95.0
Molasses │ ... │ 77.0 │ ... │ 77.0
│ │ │ │
MILK │ │ │ │
New Milk │ 4.1 │ 9.1 │ 0.8 │ 14.0
Cream │ 2.7 │ 29.5 │ 1.8 │ 34.0
Skimmed Milk │ 4.0 │ 7.2 │ 0.8 │ 12.0
│ │ │ │
MEATS │ │ │ │
Lean Mutton │ 18.3 │ 4.9 │ 4.8 │ 28.0
Lean Beef │ 19.3 │ 3.6 │ 5.1 │ 28.0
Veal │ 16.5 │ 15.8 │ 4.7 │ 37.0
Pork │ 9.8 │ 48.9 │ 2.3 │ 61.0
Poultry │ 21.0 │ 3.8 │ 1.2 │ 26.0
White Fish │ 18.1 │ 2.9 │ 1.0 │ 22.0
Salmon │ 16.1 │ 5.5 │ 1.4 │ 23.0
Egg │ 14.0 │ 10.5 │ 1.5 │ 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.
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 one’s self 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:—
1. _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 frequently bathing practised—little
drink will be required.
5. _Prefer natural to manufactured foods._
6. _Avoid Excess._—Most people eat too much; a smaller quantity 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 Mind and Body in Harmony._—Remember that man’s physical
condition, and the state of his spiritual and mental faculties 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 restaurants
in London show how the taste for this diet has been on the increase
of late. One very great and undeniable advantage 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. Beeton._
RULES FOR DYSPEPTICS
DYSPEPSIA, or indigestion, is coming to be so general as to demand
serious attention. The following rules will be found valuable to those
suffering with this complaint:—
1. Eat slowly, chewing 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 need to 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.
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 temperature 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, either mental or physical, just before
or just after a meal. Do not go to sleep immediately after eating.
7. Do not eat more than three times a day, and make the last meal very
light. For many dyspeptics two meals are better than more.
8. Avoid eating two meals too close together, as this is one of the
most prolific causes of indigestion.
9. Observe regularity in eating; do not eat between meals.
10. Never eat when very tired, whether exhausted from mental or
physical labor. Rest first.
11. Never eat when the mind is worried, or the temper is ruffled, if
possible to avoid doing so.
12. Eat only food that is easy of digestion, avoiding complicated and
indigestible dishes, and taking from but one to three kinds at a meal.
13. Omit a meal occasionally, or fast a day. This will give the
stomach time to rest and recuperate, and will be found beneficial.
14. If the stomach or bowels feel weak or tender, apply hot
fomentations over them.
15. Most persons will be benefited by the use of oatmeal, Graham
flour, cracked wheat, whole wheat flour, and other whole-grain
preparations, though many will find it necessary to avoid vegetables,
especially when fruits are taken.
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 75-70
Two years 110-100 │ Old age 65-60
WEIGHTS AND MEASURES FOR THE KITCHEN
3 teaspoonfuls 1 tablespoonful
16 tablespoonfuls 1 cupful
2 cupfuls about 1 pint
4 cupfuls ” 1 quart
2 cupfuls of granulated sugar ” 1 pound
3 cupfuls brown 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 ” 1 pound
10 eggs ” 1 pound
1 egg ” 2 ounces
1 heaping tablespoonful of sugar ” 1 ounce
2 rounding tablespoonfuls of flour ” 1 ounce
1 tablespoonful of butter ” 1 ounce
5 heaping tablespoonfuls of flour ” 1 cupful
7 heaping tablespoonfuls of sugar ” 1 cupful
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 TO DEPARTMENTS
PAGE
IMPORTANCE OF GOOD COOKING 4
SOUPS 7
CEREALS 13
TOASTS 18
BREADS 21
FRUITS 35
VEGETABLES 47
SALADS AND SALAD DRESSINGS 58
SUBSTITUTES FOR MEATS 60
EGGS 66
OMELETS 68
PUDDINGS 69
CUSTARDS AND CREAMS 75
SAUCES 77
PIES 80
CAKES 86
WHOLESOME DRINKS 91
SPECIALLY PREPARED HEALTH FOODS 94
SIMPLE DISHES FOR THE SICK 98
FOOD FOR INFANTS 101
MISCELLANEOUS 102
A WEEK’S MENU 105
SABBATH DINNERS 106
FOOD COMBINATIONS 107
TIME REQUIRED TO DIGEST VARIOUS FOODS 107
NUTRITIVE VALUE OF FOODS 108
HOW TO BECOME A VEGETARIAN 109
RULES FOR DYSPEPTICS 110
THE PULSE IN HEALTH 111
WEIGHTS AND MEASURES FOR THE KITCHEN 111
HOUSEHOLD HINTS 111
* * * * * *
Transcriber’s note:
Obvious typographical errors have been silently corrected.
All chapter headings are heavily illustrated, so they have been
replaced with plain, centred, text.
The ‘INDEX TO DEPARTMENTS’, effectively a table of contents, is the
last section of the book. It has been copied to the beginning for the
convenience of readers.