STEWED KIDNEYS.

Cut the kidneys in thin, round slices. Cover them with cold water and let them stand for 1/2 hour; wash them clean, and put them in a saucepan with 1 qt. of water or stock, 2 cloves, 2 tbsps. of onion juice, salt and pepper. Simmer 2 hours. Put 1 tbsp. of butter in the frying pan, and when hot add 1 of flour; stir until it is brown and smooth, and add to the kidneys. Add a little sweet herbs, and simmer 1/2 hour longer. If not seasoned enough, add a little more salt and pepper, and, if desired, 1 tbsp. of lemon juice. This dish can be prepared at any time, as it is quite as good warmed over as when it is prepared.

CREAMED EGGS.

Boil 6 eggs 20 minutes. Make 1 pint of cream sauce. Have 6 slices of toast on a hot dish. Put a layer of sauce on each slice of toast, then part of the whites of the eggs, cut in thin strips, rub part of the yolks through a sieve, or a potato ricer, on to the toast. Repeat this, and finish with a third layer of sauce. Place in the oven for about 3 minutes, then serve.

BUTTERED TOAST.

Cut the bread 1/3 of an inch thick. Turn the bread twice (so as to draw out the moisture) before browning. Have some melted butter on a plate, dip one side of the toast in this before serving.

CROUTONS (FOR SOUP).

Cut stale bread into 1/2 inch slices, remove the crust and cut into 1/2 inch cubes. Drop them into hot fat, which should be hot enough to brown them, while you count 40; drain and sprinkle with salt.

FRENCH TOAST.

1 egg. 1 cup milk. 1 ssp. salt. 4 to 6 slices of stale bread.

Beat the egg lightly with a fork in a shallow dish, add the salt and milk. Dip the bread in this, turn; have a griddle hot and well buttered, put the dipped bread on the hot griddle, brown, then put a little piece of butter on the top of each slice, turn and brown on the other side. To be eaten hot with jelly or with butter and sugar.

SANDWICHES.

Chop very fine cold ham, corned beef or tongue, adding a little of the fat. Mix 1 tsp. of dry mustard, 1 ssp. of salt, a few drops of lemon juice with cold water to a stiff paste; add to it 1/4 cup butter creamed. Cut bread—at least 1 day old—in very thin slices, spread with the mustard and butter paste, then with the meat. Put two slices together and cut into any shape desired. (Chicken or veal sandwiches may be made by chopping the meat very fine, and adding to it a little of the cooked salad dressing or mayonnaise.)

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A FEW GENERAL HINTS.

HOW TO BLANCH ALMONDS.

Shell the nuts, and pour boiling water over them; let them stand in the water a minute or two and then throw them into cold water. Rub between the hands.

TO CLEAN CURRANTS.

Sprinkle thickly with flour, rub well until they are separated and the flour, grit, and fine stems have loosened. Throw them into a strainer and wash thoroughly in cold water; change the water often; shake well in the strainer; then drain between towels, pick over carefully, and dry them in a warm place, but not in the oven. Put away in jars, cover closely, and they are ready for use at any time.

SERVING FOOD.

Hot food should be served hot, and on hot plates. Cold food should be served very cold. A little garnish of parsley, hard-boiled egg, sliced lemon, toast, watercress or centre of a lettuce head adds much to the attractiveness of a dish. Small rolls, a square of bread, or croutons should be served with soup. Sliced lemon with fish. Cold beets, carrots, turnips, and the whites of hard-boiled eggs, stamped out with a fancy vegetable cutter, make a pretty garnish for cold meats. Toast cut into triangles makes a suitable garnish for many dishes.

Whipped cream is the most delicate garnish for all cold, light puddings; a little coloring may be added to part of it in order to vary the decoration.

CANNING AND PRESERVING.

Canning fruit is simply sterilizing and sealing in air-tight jars. Any fresh ripe fruit may be kept in this way. By observing a few general rules any housekeeper may preserve fruit successfully. 1st. Have good fruit, ripe and fresh. 2nd. Have air-tight jars—test by filling with water and inverting. 3rd. See that the jars have been well scalded and are free from odor of any kind. 4th. Have rims and covers at hand so that the jars may be sealed immediately when the fruit is put into them. 5th. Fill the jars till they overflow. 6th. Let the syrup simmer for a few minutes before putting in the fruit. 7th. Cook the fruit slowly so as to avoid breaking; place carefully in the jars, fill up with syrup and seal at once. A good method for canning fruit is to cook the fruit in the jars, by placing them in a boiler or kettle of water with a wire frame or something underneath to avoid breaking. Fill the jar with fruit; pour over a syrup of the desired consistency, screw on the top loosely—so as to allow the gas to escape—and place in the boiler; fill the boiler with cold water up to the rim of the jar and bring slowly to boiling point. Allow small fruits to remain 10 minutes, and peaches, pears, etc., 15 minutes after the water boils. Remove the tops, fill to overflowing with boiling syrup, and seal at once. By this method fruit retains the flavor somewhat more than by cooking in an open kettle. An average syrup for canning fruit is made by adding a pound of sugar to a pint of water (see rule 6). In order to prevent fruit jars from cracking, wring a cloth out of cold water on which the jar should be placed before filling with the hot fruit, or by placing a silver spoon or fork in the jar before putting in the syrup, fruit or jelly. Always see that the tops are screwed on tightly before putting the jar away in a cool place, which should not be done until the fruit has become cold.

PRESERVING.

Preserving differs from canning in the amount of sugar used; otherwise the method is similar. Preserves are usually made from equal weights of sugar and fruit, and cooked at least 20 minutes.

JELLIES.

Fruit jellies are made of equal parts of clear fruit juice and sugar. Crab apples, currants, and quinces are the most reliable fruits for jelly. Cook the fruit—currants may be mashed and drained without cooking—until soft. Drain over night through a flannel bag. In the morning measure 1 pint of sugar for each pint of juice. Heat the sugar in a large earthen bowl in the oven, stirring often to prevent burning. Let the juice boil 20 minutes; then add the hot sugar and boil about 5 minutes longer, or until it thickens when dropped from a spoon.

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SUGGESTIONS FOR YOUNG HOUSEKEEPERS.

Carefully supervise the daily dietary so that a reasonable proportion of the necessary food elements may be provided. See that the proportion of proteid is one part to four of carbohydrates and fats. Adapt the dietary to the season and climate. Do not waste time and money in preparing rich puddings, entrees, cakes, etc., when fresh fruit, vegetables, salads, etc., are so much more nutritious, economical and convenient. Arrange to have a variety of food—different kinds of meat, fish, and poultry—cooked in various ways. See that suitable food is provided for the children; especially pure milk and food containing mineral salts. Do not allow children to use tea, coffee, or other stimulants. A glass of hot milk (not boiled) is the best stimulant for a child when wearied with study or over exertion of any kind.

See that the water which has stood in the pipes over night is drawn before filling the tea-kettle for breakfast, or using the water for porridge or other purposes. Rinse the tea-kettle every morning before using. Never use water from the hot tank for cooking. See that the water used for drinking purposes is pure; if suspicious, either have it filtered or boiled before using. Do not allow soiled rags, dish cloths or towels to lie around the kitchen. Wash and scald the dish cloths and towels after each dish washing, hanging them outside to dry—if possible. Keep plenty of clean towels; some fine ones for glass and china, coarser ones for general use. Have special cloths for kitchen use. Keep a holder within reach of the oven so as to avoid burning the fingers, or using an apron. See that a kettleful of boiling water is poured down the sink pipes every day.

All boxes, jars and shelves in which food is kept, must be kept scrupulously clean and well aired. The refrigerator requires special attention; see that the drain pipe and interior of ice-box are kept thoroughly clean. A stiff wire with a piece of cloth fastened on the end may be used to clean the drain pipe at least once a week. Do not have any closet under the sink or places of concealment for dirty pots and pans. Bowls which have been used for flour mixtures should be filled with cold water if not washed immediately after using. Never put kitchen knives and forks into the dish water, as it loosens the handles; hold them in the hand and wash with the dish cloth. Burn all refuse, both for convenience and as a sanitary measure. If a refuse pail is used, it should be scalded frequently and a solution of carbolic acid, chloride of lime or other disinfectant used. Do not put pans and kettles half filled with water on the stove to soak, as it only hardens whatever may have adhered to the kettle and makes it more difficult to clean.

DISH WASHING.

Many young housekeepers look upon dish washing as the "bug-bear" of the kitchen. It need not be disagreeable work; indeed the washing of china, glass and silver ware may be placed among the arts of housekeeping. It should be the ambition of every young housekeeper to know how everything pertaining to household management should be done, and how to do it; whether she has to do it herself or direct others.

One of the most important duties is dish-washing. A few simple rules may help to make this duty less objectionable. 1. Collect knives, forks and spoons by themselves. Scrape the dishes, empty the cups, and arrange neatly in the order in which they are to be washed. 2. Never pile dishes indiscriminately in a dish pan, as each kind requires separate treatment. 3. Have two pans half full of water; one with soapy water, the other with clear hot water for rinsing. 4. Wash the glassware first, in moderately hot water, slip the glasses in sideways so that the hot water may strike inside and outside at once, which will prevent breaking. Rinse and wipe at once, as they will be much brighter and clearer than if allowed to drain. 5. If the glass is cut, use a brush to cleanse out all the grooves. As it is difficult to dry such glassware, it should be dipped in clear cold water after washing, and allowed to drain. 6. Always keep the towel between the hands and the glass so as to avoid finger marks. Rinse glasses which have contained milk in cold water before washing. 7. Next wash the silver and wipe at once; then the china, first in the hot suds, then rinse in the clear hot water; wipe while warm. 8. Change dish water often, especially if the dishes are greasy; and do not leave the soap in the water to waste and stick to the dishes. 9. Use fresh water for the kitchen crockery, and pots and pans. After wiping tinware, place it on the hearth to dry, as it rusts very easily. 10. Polish the knives with bathbrick, wood ashes or sandsoap. Wash, and wipe perfectly dry; hold in the hand and wash with the dish cloth; do not under any circumstances allow knives and forks to lie in hot water. Next wash the tray, the rinsing pan, the table and the sink. Finally, the dish towels, dish cloth and dish pan.

Pans in which fish or onions have been cooked should be washed and scalded, then filled with water, in which put a tsp. of soda. Place them on the top of the stove for 1/2 hour; this will remove the flavor of fish or onions. If the steel of knives or forks should become rusted, dip them in sweet oil and let stand for twenty-four hours, then rub with powdered quick-lime and the stain will be removed. Rub the ivory handles which have become stained, with whiting and spirits of turpentine.

VENTILATION AND SANITATION.

As pure air is one of the essentials of good health, it follows that one of the chief duties of a housekeeper is to see that the family supply of this necessary element is properly regulated. Very few housekeepers realize the importance of ventilation in promoting the general health and comfort of the family. As the scope of this book prevents anything further than a few suggestions or a brief outline of the principles underlying these important questions, we will adopt the rule followed in the preceding chapter, beginning with the cellar: 1. See that surface water is carried away from all sides, by either natural or artificial drains, and that the cellar is perfectly dry. Have enough windows in the cellar to secure plenty of light and air, and see that they are opened every day. 2. Have the cellar thoroughly cleaned and whitewashed with lime at least once a year, twice if possible, in the spring and fall. 3. Keep the coal in a dry place. 4. Do not allow decomposed vegetables, or old bottles, which may cause unpleasant odors, to accumulate in the cellar. Unless there is a special cellar for vegetables, where they may be kept at a proper temperature and carefully looked after, it is much better for the housekeeper to purchase in small quantities. Remember the ventilation of the cellar is of the greatest importance, and should never be neglected.

One of the most noted authorities in America, on the question of ventilation, says: "The three important objects are, (1) To provide an abundance of pure air in every part of the house; (2) To avoid drafts, either hot or cold; (3) To provide means of escape for foul air and odors." As before stated, much of the vigor, comfort and happiness of the family depends upon attention to these matters. Next to the cellar, we will take the living and sleeping rooms, which should be thoroughly aired every day, not simply by opening the window a few inches at the bottom, or—as in some double or outside windows—by a little opening a few inches wide; but by causing a circulation of air in the room, and providing an outlet for foul air near the ceiling, which may be done by lowering the window from the top. An outlet for foul air is quite as important as an inlet for fresh air.

If there is a skylight at the top of the house, it should be kept open a few inches all the time as an outlet for impure air; an attic window will serve the same purpose. Have doors and windows so arranged that a draft may be made possible when needed to change the air of a room quickly, or in airing bedclothes; two windows being of course more desirable. After dressing in the morning, open the window of the sleeping room, top and bottom; turn back the clothes over one or two chairs; place pillows and mattress where they will have a current of fresh air; also open the closet door. Do not allow water to remain in a bedroom more than twenty-four hours.

When a sleeping room has been used for a sewing or sitting room during the day, it should be thoroughly aired before bedtime. Open the bathroom window frequently, top and bottom, for a few minutes, so as to allow the air to escape out of doors instead of into other parts of the house. A nursery, sitting room or school room, which has been occupied by a number of people, should have the windows open, top and bottom, while the occupants are at meals or elsewhere. A room which has been occupied as a family sitting room during the evening should be aired by the last member of the family to retire, in order to prevent the impure air making its way through the house during the night.

Special attention should be given to kitchen ventilation. In order to prevent kitchen odors from penetrating through the other parts of the house, it is necessary to have an outlet for steam and impure air near the ceiling in the kitchen. If windows are placed so as to secure a draft, they may be opened at the top only, when they will serve the purpose admirably. There should be a ventilating flue in all kitchen chimneys. In building a house, see that register ventilators are placed in the kitchen on different walls, which may be closed in very cold weather.

LAUNDRY WORK.

As the first essential of laundry work is a plentiful supply of water, a word concerning that necessary article may not be out of place. Pure water is a chemical compound of hydrogen and oxygen. It has great absorbent and solvent powers, therefore pure water is seldom found. The first fall of any shower is mixed with the impurities of the air; among these may be acids, ammonia and carbon in the form of soot and creosote. It is these impurities which cause the stain left when rain water stands on the window-sill or other finished wood. Rain water absorbs more or less carbon dioxide from various sources, and soaking into the soil often comes in contact with lime, magnesia and other compounds. Water saturated with carbon dioxide will dissolve these substances, forming carbonates or other salts which are soluble; such water is known as "hard."

Water for domestic uses is called either "hard" or "soft," according to the amount of salts which it may contain. When soap is added to hard water, the new compound formed by the union of the lime with the fatty acid of the soap is insoluble, and is deposited upon the surface of any article with which it comes in contact. This is the reason why "hard" water requires more soap when used for laundry work. It is much better to soften the water by the addition of alkalies, ammonia or sal-soda before using for laundry purposes than to depend entirely upon soap for cleansing.

Another important material used in the laundry is soap. In purchasing soap, it is safer to choose the make of some well-known firm, who have a reputation to lose if their products are not good; and for anything stronger than soap, it is better to buy sal-soda and use it knowingly than to trust to the various packages so extensively advertised. Washing soda should always be dissolved in a separate vessel, and added to the water to be used. Ammonia may be used, but its too frequent use will yellow bleached fabrics. Borax is an effectual cleanser, disinfectant and bleacher. It is more expensive than ammonia or soda but is the safest alkali to use. Turpentine is valuable in removing grease; 1 tbsp. to a quart of water will serve for washing silks and other delicate materials. It should never be used in hot water.

Removing Stains.—All spots and stains should be taken out before the clothes are put into the general wash to be treated with soap. Fruit stains are the most frequent and the most indelible, when neglected. The composition of fruit juice is readily dissolved by boiling water. Stretch the stained part over an earthen dish and pour boiling water upon the stain until it disappears. If fruit stains are allowed to remain, they will require an acid, or in some cases a bleaching liquid like chloride of lime to remove them. Wine stains should be immediately covered with a thick layer of salt. Boiling milk may be used for taking out wine or fruit stains. Medicine stains usually yield to alcohol. Iodine dissolves in ether or chloroform.

Coffee, tea and cocoa stain badly; the latter, if neglected, will resist to the destruction of the fabric. These all contain tannin, besides various coloring matters, and are "fixed" by soap and water. Clear boiling water will often remove fresh coffee and tea stains, although it is safer to sprinkle the stains with borax and soak in cold water first. An alkaline solution of great use and convenience is Javelle water. It will remove stains and is a general bleacher. It is composed of 1 lb. of sal-soda with 1/4 lb. of chloride of lime in 2 quarts of boiling water. When the substances have dissolved as much as they will, and become cool and settled, pour off the clear liquid and bottle it for use. Be careful not to allow any of the solid portions to pass into the bottle. Use the dregs for scouring unpainted woodwork, or to cleanse waste pipes. When a spot is found on a white tablecloth place under it an inverted plate. Apply Javelle water with a soft tooth brush (the use of the brush protects the skin and the nails). Rub gently till the stain disappears, then rinse in clear water and finally in ammonia. Blood stains require clear cold or tepid water; hot water and soap render the red coloring matter less soluble. When the stain is nearly gone soap and hot water may be used. Stains from meat juice should be treated in the same way. When blood is mixed with mucous, as in the case of handkerchiefs, it is well to soak the stains for some hours in a solution of salt and cold water—2 tablespoonfuls to a quart. Grass stains dissolve in alcohol. If applied immediately, ammonia and water will sometimes wash them out.

The following methods have proved successful, and may be tried where colors are likely to be affected by alcohol. Molasses, or a paste of soap and cooking soda may be spread over the stain and left for some hours, or the stain may be kept moist in the sunshine until the green color has changed to brown, when it will wash out in pure water. Mildew requires different treatment from any previously considered. Strong soap suds, a layer of soft soap and pulverized chalk, or one of chalk and salt, are all effective, if in addition the moistened cloth be subjected to strong sunlight, which kills the plant and bleaches the fibre. Javelle water may be tried in cases of advanced growth, but success is not always assured. Some of the animal and vegetable oils may be taken out by soap and cold water, or dissolved in naphtha, chloroform, ether, etc. Some of the vegetable oils are soluble in hot alcohol (care being taken that the temperature be not raised to the point of igniting). Vaseline stains should be soaked in kerosene before water and soap touch them.

Ink spots on white goods are the same in character as on colored fabrics. Where the ink is an iron compound, the stain may be treated with oxalic, muriatic or hot tartaric acid, applied in the same manner as for iron rust stains. No definite rule can be given, for some inks are affected by strong alkalies, others by acids, while some will dissolve in clear water. Red iron rust spots must be treated with acid. Fill an earthen dish two-thirds full of hot water and stretch the stained cloth over this. Have two other dishes with clear water in one and ammonia water in the other. The steam from the hot water will furnish the heat and moisture favorable for chemical action. Drop a little muriatic acid on the stain; let it remain a moment, then lower the cloth into the clear water. Repeat until the stain disappears. Rinse carefully in the clear water and finally immerse in the ammonia water, that any excess of acid may be neutralized and the fabric protected. Salt and lemon juice are often sufficient for a slight stain.

Many spots appear upon white goods, which resemble those made by iron rust, or the fabrics themselves acquire a yellowish tinge. This is the result of the use of blueing and soap, where the clothes have been imperfectly rinsed. Therefore, if all dirt is removed, and the clothes thoroughly rinsed from all soap or alkalies used in removing the dirt, and exposed for a long time to air and sunshine, the use of blueing is unnecessary. In cities, where conveniences for drying and bleaching in the sunshine are few, a thorough bleaching two or three times a year is a necessity; but in the country it is wiser to abolish all use of blueing and let the sun, in its action with moisture and the oxygen of the air, keep the clothes white and pure. Freezing aids in bleaching, for it retains the moisture upon which the sun can act so much longer. When clean grass, dew and sunshine are not available, use a bleaching powder. Directions for the use of the powder usually accompany the can in which it is bought. Care must be taken to completely rinse out the acid present in the powder. Grease is more quickly acted upon by hot water than by cold, but other organic matter is fixed by the hot water. An effective method is to soak thoroughly the most soiled portion of the clothes, fold these together towards the centre, roll the whole tightly and soak in cold water. The water should just cover the articles. In this way the soap is kept where it is most needed, and not washed away before it has done its work. When the clothes are unrolled, the dirt may be washed out with less rubbing. Too long soaking, when a strong soap is used, will weaken the fabric.

Whether to boil clothes or not, depends largely upon the purity of the materials used and the care exercised. Many feel that the additional disinfection which boiling insures, is an element of cleanness not to be disregarded, while others insist that boiling yellows the clothes. This yellowness may be caused by impure material in the soap, the deposit of iron from the water or the boiler; the imperfect washing of the clothes, that is, the organic matter is not thoroughly removed. The safer process is to put the clothes into cold water, with little or no soap, let the temperature rise gradually to boiling point and remain there for a few minutes. Soap is more readily dissolved by hot than by cold water, hence the boiling should help in the complete removal of the soap, and should precede the rinsing. One tablespoonful of borax to every gallon of water added to each boilerful, serves as a bleacher and disinfectant. Scalding or pouring boiling water over the clothes is not so effectual for their disinfection as boiling, because the temperature is so quickly lowered.

The main points in laundry cleansing seem to be: (1) The removal of all stains; (2) Soft water and a good quality of soap; (3) The use of alkalies in solution only; (4) Not too hot nor too much water, while the soap is acting on the dirt; (5) Thorough rinsing, that all alkali may be removed; (6) Long exposure to sunlight, the best bleacher and disinfectant.

WASHING OF WOOLLENS.

All wool goods require the greatest care in washing. The different waters used should be of the same temperature, and never too hot to be borne comfortably by the hands. Soap should always be used in the form of a solution. No soap should be rubbed on the fabric, and only a good white soap, free from resin, or a soft potash soap is allowable. Make each water slightly soapy, and leave a very little in the fabric at the last rinsing, in order to furnish a dressing as nearly like the original as possible. Ammonia or borax is sometimes used in preference to soap. For pure white flannel borax is the most satisfactory, on account of its bleaching quality. Only enough of any alkali should be used to make the water very soft.

Wool fibres collect much dust, and should therefore be thoroughly brushed or shaken before the fabric is put into the water. Woollen fabrics should be cleansed by squeezing, and not by rubbing. Wool should not be wrung by hand. Either run the fabric smoothly through a wringer or squeeze the water out, so that the fibres may not become twisted. Woollen articles may be dried more quickly by rolling the article tightly in a thick, dry towel or sheet, and squeezing the whole till all moisture is absorbed. Shake the article thoroughly before placing to dry. Woollen goods should not be allowed to freeze, for the teeth become knotted and hard.

COLORED COTTONS.

Colored cottons should have their colors fixed before washing. Salt will set most colors, but the process must be repeated at each washing. Alum sets the colors permanently, and at the same time renders the fabric less combustible, if used in strong solution after the final rinsing. Dish cloths and dish towels must be kept clean as a matter of health, as well as a necessity for clean, bright tableware. The greasy dish cloth furnishes a most favorable field for the growth of germs. It must be washed with soap and hot water and dried thoroughly each time. All such cloths should form part of the weekly wash and receive all the disinfection possible, with soap, hot water and long drying in the sunshine and open air. Beware of the disease-breeding, greasy, damp, dish cloth hung in a warm, dark place. Oven towels, soiled with soot, etc., may be soaked over night in just enough kerosene to cover, then washed in cold water and soap.

Laundry tubs should be carefully washed and dried. Wooden tubs, if kept in a dry place, should be turned upside down, and have the bottoms covered with a little water. The rubber rollers of the wringer may be kept clean and white by rubbing them with a clean cloth and a few drops of kerosene (coal oil). All waste pipes, from that of the kitchen sink to that of the refrigerator, become foul with grease, lint, dust and other organic matters which are the result of bacterial action. They are sources of contamination to the air of the entire house and to the food supply, thereby endangering health.

All bath, wash basin and water-closet pipes should be flushed generously (as stated in a previous chapter) once a day at least. The kitchen sink pipe and laundry pipes should have a thorough cleaning with a strong boiling solution of washing soda daily, and a monthly flushing with crude potash. The soda solution should be used for cleansing the drain pipe of the refrigerator.

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CARING FOR INVALIDS.

One of the first considerations in caring for an invalid is the ventilation of the sick room. Care must be taken that the air is not vitiated by anything in the room, such as a kerosene lamp, wilted cut flowers, soiled clothing, etc. The bed should be so arranged as to avoid a draft—especially when airing the room. If the room is too small to allow this, a very good way to protect the patient is to raise an umbrella and place it over the head and shoulders; over this put a blanket while the room is being aired; allowing it to remain until the room has reached the desired temperature again. Never turn the wick of a lamp below the point of free combustion in the room of either sick or well, as the odor is not only disagreeable but injurious.

One of the most important essentials in a sick room is perfect cleanliness of the room, the bed linen and clothing of the patient. Never air or dry cloths or garments in the sick room. Cover the broom with a damp flannel cloth in sweeping, so as to avoid noise and prevent the dust from rising. Avoid noise in placing coal on the fire by putting the coal in a paper bag, placing bag and all upon the fire. Do not allow loud talking or discussion in the sick room; neither is whispering desirable, as it is apt to irritate the patient. Do not consult the patient about the food, but see that tempting, wholesome varieties are provided, in accordance with the doctor's orders concerning the diet. Serve food in small quantities, and either hot or cold, as the article may require. A warm dish which should be hot, and a tepid drink, or food, which should be cold, is one of the most objectionable and unappetizing forms of serving food. Do not allow fresh fruit, which is intended for the patient, to remain in the sick room, but keep in a cool place and serve when needed. Never visit a sick room when in a violent perspiration or with an empty stomach, as the system at that time is more susceptible to contagion.

One of the most important qualifications in a nurse is a thorough knowledge of the nature, use and digestibility, as well as the best methods of preparing the different kinds of food, so as to adapt them to the different forms of disease. In some cases, when the system has been overtaxed, either mentally or physically, a complete rest is necessary, and the diet should be food which merely satisfies the hunger—neither stimulating nor especially nourishing. Such foods come under the head of gruels, soups, jellies, fruit and drinks. On the other hand when a patient has become wasted from a long continued illness and requires building up, more nourishment is required to supply the waste. In some cases the food must be given in concentrated form. Milk is one of the most valuable foods in this class; sometimes it requires the addition of a little pepsin in order to facilitate digestion; sometimes the addition of a pinch of salt makes milk not only more agreeable to the patient, but aids digestion. Eggs, either lightly boiled or in egg-nog, are easily digested and very nourishing. Meat and milk soups, farina and oatmeal gruel, port wine jelly, albumen and milk (which is the white of egg and milk shaken together), and in some cases a bit of carefully broiled steak or chop, with dry toast, are suitable foods for this class of patient. In convalescence, any well cooked, easily digested food may be given. Fried food, rich puddings and pastry must be carefully avoided.

People with consumptive tendencies should eat wholesome, easily digested food, with plenty of fat, such as cream, butter, fat of bacon and of roast beef, mutton, olive oil, salads, cornmeal and cereals, and take plenty of outdoor exercise. Soups which have in them cream or milk are better for invalids than those containing a greater amount of gelatine. A few simple recipes are given, which are suitable for invalids.

BEVERAGES.

Barley Water.—Take 2 ounces of pearl barley and wash well with cold water at least 2 or 3 times. Put into a saucepan with 1-1/2 pint of water, and allow it to boil for 20 minutes closely covered. Strain and sweeten, and flavor with lemon juice; a little lemon peel may be added while boiling if desired.

Apple Water.—Take 2 or 3 tart apples. After baking, put them in a bowl and pour over them 1 cup of boiling water, strain and sweeten to taste; serve when cold.

Flax Seed Tea.—One-half cupful of flax seed—which has been carefully washed in cold water—to 1 quart of boiling water; boil slowly 30 minutes, move to the back of the stove and allow it to remain 10 or 15 minutes longer. Strain, and flavor to taste with lemon juice and sugar.

Lemonade.—Slice 1 lemon, add 1 tablespoonful of sugar, press the lemon and sugar, add 1 cup of boiling water. Strain and serve hot or cold as required.

Orange Water.—Made the same as lemonade.

MEAT EXTRACTIVES.

Beef Juice is prepared by broiling until the meat is heated through, then placing it in a lemon squeezer and pressing until all the juice is extracted. Heat until warm enough to be palatable, add a little salt, and by way of variety it may be poured over a slice of hot dry toast.

Beef Tea.—Cut juicy pieces of steak—the round steak is the best—into small pieces, cover with cold water and heat gradually to 160 F. Allow it to remain at this temperature 10 or 15 minutes. Press, strain, and flavor with salt and pepper.

Beef Tea (No. 2).—Put a pound of finely minced beef into a glass fruit jar, add a pint of cold water. Let it stand for an hour, stirring and pressing occasionally. Place the jar in a kettle of water; place over the fire and allow the water to reach boiling point. Move back where the water will just simmer for an hour, keeping the jar closely covered. Strain the beef tea through a fine wire strainer; allowing the fine sediment to pass through, which should be drunk with the liquid. Flavor with salt. (For an especially strong beef stimulant, see recipe for Bouillon, in a former chapter.)

Beef Essence.—(This method is highly recommended.) One ounce of finely chopped fresh beef, free from fat; pour over it 8 ounces of soft water, add 5 or 6 drops of dilute hydrochloric acid, and 50 or 60 grains of common salt, stir well, and leave for 3 hours in a cool place. Strain the fluid through a hair sieve, pressing the meat slightly; adding gradually toward the end of the straining, 2 ounces of water. The liquid is of a bright red color, tasting like soup. It should be served cold, in a small quantity at a time. If preferred warm it must not be put on the fire, but heated in a covered vessel placed in hot water.

Chicken Broth.—Singe and clean a small chicken. One-half of the chicken may be used for broth, and the other half for broiling or a fricassee. Disjoint, and cut the meat into small pieces. Break or crush the bones. Dip the feet into boiling water and scald until the skin and nails will peel off (as the feet contain gelatin). Cover the meat, feet and bones with cold water; heat very slowly, and simmer till the meat is tender. A few minutes before removing from the fire add salt and pepper to taste, also 1/2 teaspoonful of sugar. Strain, and when cool remove the fat. When needed, heat the necessary quantity, and if desired very clear add the shell and white of 1 egg. Let this boil slowly 3 or 4 minutes. Skim and strain through a fine cloth. A little lemon juice may be added to vary the flavor. This may be poured into small cups and kept in a cool place; or if the patient can take it some of the breast meat may be cut into small pieces and moulded with it. If the broth is served hot, it should not be cleared with the egg.

Mutton Broth.—Chop 1 pound of lean, juicy mutton very fine; pour over it 1 pint of cold water. Let it stand until the water is very red, then heat it slowly. Allow it to simmer 10 minutes. Strain, season, and if liked thick, 2 tablespoonfuls of soft boiled rice may be added; or it may be thickened with a little cornstarch wet with cold water and stirred into the hot broth. Serve very hot. If there is not enough time to cool the broth and reheat, the fat may be removed by using a piece of tissue, coarse brown or blotting paper, which, by passing over the surface, will remove any fat which cannot be taken off with a spoon.

Oatmeal Gruel.—To 1 quart of boiling water add 2 tablespoonfuls of oatmeal, salt to taste. Boil 1 hour, strain and serve with or without milk. Another method is to cover the oatmeal with cold water. Stir well; let it settle, then pour off the mealy water into a saucepan. Then boil the water.

Egg Soup.—Put 1 ounce of sago with 1/2 pint of milk into a double boiler, and cook 20 minutes. Strain through a sieve and add 1/2 pint of beef extract (or Bouillon). When hot take it from the fire and stir gradually into it the yolks (well beaten) of 2 eggs. Season to taste, and serve. Chicken or mutton broth may be used.

Albumen and Milk.—Put the white of 1 egg into 1/2 pint of milk. Pour into a pint fruit jar, screw on the top tightly and shake well for 1 minute, when it should be light and smooth. Serve at once. A pinch of salt may be added if desired.

Egg-Nog.—Beat 1 egg until very light, add 2 teaspoonfuls of sugar, and beat again; add 2/3 cup of cold milk, mix well, and if ordered, 2 teaspoonfuls of brandy may be added. A pinch of salt added to the yolk of the egg makes it more palatable.

Orange Soup.—Soak the juice of an orange, 1/3 of the grated rind, and 1 teaspoonful of lemon juice for 1/2 hour. Strain, and make the liquid up to a cupful with water. Bring to boiling point and add two level teaspoonfuls of arrowroot, moistened with a very little cold water, stirring constantly until it thickens. When it reaches the boiling point, add 1 tablespoonful of sugar, turn into a bowl and stand away to cool. Serve very cold. (Any tart fruit juice may be used for this soup.)

Arrowroot Gruel.—Dissolve 2 level teaspoonfuls of arrowroot in a little cold water, add 1 cup of boiling water, cook for a few seconds; take from the fire, add a tablespoonful of sugar, 1 tablespoonful of lemon juice. (One egg may be beaten, white and yolk separately, until very light, mix them carefully and pour over the egg slowly one pint of hot arrowroot gruel, made as above; stir until well mixed.)

Rice Water or Jelly.—Pick over and wash carefully 2 tablespoonfuls of rice, and cook in water until the rice is dissolved. Add salt and sugar to taste. If intended to jelly, add lemon juice and strain into a mould. Serve cold with cream and sugar. If to be used as a drink, add enough hot water to make a thin liquid, and boil longer. A little stick cinnamon may be added a few minutes before straining. Serve hot or cold.

Stewed Figs.—Take some choice figs, wash, then cover them with cold water. Soak over night. In the morning bring them to boiling point, and keep them over the fire, just simmering for 20 minutes, or until the figs are plump and soft. Lift them out carefully, and boil down the liquor until it forms a syrup. Pour this over the figs and serve cold. Whipped or plain cream may be served with them.

Jellied Chicken.—Take a young, tender chicken. Prepare and disjoint it as for a fricassee. Put a bay leaf, a stock of celery about 4 inches long, and 2 whole pepper corns in the bottom of a bowl. Then put in the chicken. Stand the bowl in a pot of boiling water, being careful that the steam shall not drip, or the water boil over into the chicken. Cover the pot closely and keep the water boiling until the meat is tender enough to allow the bones to slip out. Remove the skin and bones and put the remainder of the chicken into a pint bowl or mould. Season the remaining liquor with salt, and strain over the meat. Stand in a cool place to harden. (Do not add water to the chicken when cooking.)

Raw Meat Sandwiches.—Three ounces of raw beef, which may be chopped very fine and rubbed through a hair sieve or scraped from a slice of steak. Mix with it 1 ounce of fine bread crumbs, 1 teaspoonful of sugar, pepper and salt to taste. Spread it between thin slices of brown or white bread and butter. (A few drops of lemon juice may be added if the flavor is liked.)

Broiled Steak, Hamburg Steak, Broiled White Fish, Stews, Etc. (See recipes in preceding chapters.)

* * * * *

A FEW GENERAL HINTS FOR SCHOOL CHILDREN.

"Too much attention cannot be given by parents to the diet of school children, or by teachers to the diet of pupils under their care in boarding schools and colleges. The average age of school children is from six to sixteen years. During this time both mind and body are undergoing development. Throughout school period the growth of the body is continued until almost completed. There are unusual demands, therefore, upon the functions of absorption and assimilation. The food must be abundant, and of the character to furnish new tissue, and to yield energy in the form of heat and muscular activity. The food should also contain salts of lime to meet the requirements of formation of the bones and teeth. Many children acquire habits of dislike for certain articles of food, which become so fixed in later life that they find it very inconvenient, especially when placed in circumstances, as in travelling, where one cannot always obtain the accustomed diet; it therefore is unwise to cultivate such habits, which are often a serious obstacle to normal development.

"A physician is often baffled in the treatment of a severe disease by the vitiated taste of the patient. Many cases of anaemia and chlorosis, which are so commonly seen in young girls, are directly traceable to a faulty diet. It should be the imperative duty of all teachers to consider the responsibility of rightly developing the physical constitutions of those entrusted to their care. They should remember that the mind keeps on developing long after the body, and that the period under discussion is one in which the constitution of the individual is established for the remainder of life. At this stage success in digestion and assimilation is of greater importance than success in mental attainments." (Thompson.)

An important consideration in school diet is to avoid monotony, which becomes so common from economic reasons, or more often from carelessness. It is so much easier to yield to routine and force of habit than to study the question. The hours for study and for meals should be so regulated that sufficient time will be allowed before each meal for children to wash and prepare themselves comfortably without going to the table excited by hurry, and they should be required to remain at the table for a fixed time, and not allowed to hastily swallow their food in order to complete an unfinished task or game. An interval of at least half an hour should intervene after meals before any mental exertion is required. Constant nibbling at food between meals should be forbidden; it destroys the appetite, increases the saliva, and interferes with gastric digestion.

The habit of chewing gum cannot be too strongly condemned, both for the reason given in the preceding sentence and for its effect upon the muscles and nerves. It is being more and more realized by the public in general, that the breaking down of health at school is more often due to impoverished nutrition than to overwork. Delicate children should not be allowed too long intervals between meals, as for instance, the evening meal at six o'clock and breakfast the following morning at seven or half past. A glass of milk and a piece of whole wheat bread and butter should be given—if they awaken—during the night. Delicate children whose appetites are poor, and who do not do proper justice to their regular meals, should be given an extra allowance of hot broth or hot milk with bread and butter, between meals.

These rules are applicable in cases of children who, during one or two years, seem to develop with extraordinary rapidity, growing sometimes two inches or more in six months. The demands of this rapid growth must be met by proper nutrition, or serious subsequent impairment of vitality may result. Such children should have their meals made tempting by good cooking and pleasant variety, as well as an agreeable appearance of the food. Meat which is carved in unsightly masses and vegetables which are sodden and tasteless will be refused, and an ill attempt is made to supply the deficiency in proper food by eating indigestible candy, nuts, etc. Children often have no natural liking for meat, and prefer puddings, pastry or sweets when they can obtain them; it is therefore more important that meat and other wholesome foods should be made attractive to them at the age when they need it.

* * * * *

SUGGESTIONS FOR SCHOOL CHILDREN'S DIET.

If early rising is insisted upon, a child should never be set at any task before breakfast, especially in winter; and if it is not expedient to serve a full breakfast at half-past six or seven, the child should be given a bowl of milk and bread, a cup of cocoa with a roll or other light food. Breakfast may be served later, after the first exercises of the morning, and should consist of porridge of wheaten grits, hominy, fish, eggs, fruit (raw or cooked), bread and butter. Dinner, which should always be served near the middle of the day, should comprise meat, potatoes, one or two green vegetables, some form of light pudding or sweet. Supper, it is generally admitted, should comprise easily digested articles of food; such substances as pastry, cheese and meats are better omitted; it should consist of a porridge, with milk or cream, or a light, farinacious pudding of rice, tapioca or sago, with bread and butter, and some simple form of preserve, stewed apples or prunes, or very light, plain cake. A good bowl of nutritious broth—or soup—with bread or crackers, may be substituted for the porridge or pudding. It will sometimes be found best to serve this meal at seven or half-past seven o'clock; in this case the child should be given a slice of bread and butter or a glass of milk (drinking it slowly), at half-past four or five.

Some of the more important articles of school diet require special mention; the following extract from Dr. Thompson's Practical Dietetics may prove helpful:—

Bread.—"Bread, as a rule, should be made of whole meal, but must not be too coarse. The advantage of this bread for children consists in its containing a larger proportion of salts, which they need, than is found in refined white flour, and butter should be freely served with it to supply the deficiency of fats which exist in meat. Children need fat, but they do not digest meat fat well, as a rule, and are very apt to dislike it. They will often take suet pudding, however, when hot mutton fat wholly disagrees with them."

Milk.—"Milk should be freely supplied, not only in the form of puddings and porridges, but as an occasional beverage, and children should be made to understand that when hungry, they can obtain a glass of milk, or a bowl of crackers or bread and milk, for the asking. Chambers says, 'The best lunch that a growing young man can have is a dish of roast potatoes, well buttered and peppered, and a draft of milk.'"

Meat.—"Meat may be given twice a day, but not oftener. It may sometimes be advisable to give it but once a day when fish or eggs are supplied; it should, however, be given at least once daily, to rapidly growing children."

Sweets.—"The greater number of children have a natural craving for sweets."

The energy developed in active childhood necessitates the consumption of a larger proportion of sugar than is required by adults. The craving of children for confections, candy, etc., furnishes a true indication of the actual requirements of nature, and it must be admitted that a certain amount of wholesome candy not only does most children no harm, but may serve them as an excellent food. The main difficulty with such forms of sugar, however, is that children are not furnished with a proper proportion of sugar with their meals, and the meals themselves are not so regulated as to prevent their becoming very hungry between times; consequently, if they can obtain candy, which satisfies them for the time, they are very apt to eat too much, with the result of producing more or less dyspepsia and diminishing the normal appetite. Alcohol in every form should be absolutely excluded. If given during early youth, it is particularly prone to develop a taste which may become uncontrollable in later years. (Children should not indulge in tea and coffee.)

Exercise.—As a general rule, active muscular exercise in children disturbs their digestive process far less than mental effort, when taken immediately after meals; and every adult is familiar with the romping which children can undertake straightway after dinner, often, though not always, with impunity, whereas a proportionate amount of exercise on the part of an adult might produce a severe dyspeptic attack.

Much of the headache and inattention of pupils during school hours is the direct result of an ill-regulated diet, or from vitiated appetites.

* * * * *

INFANTS' DIET.

One of the most important subjects included in a domestic science course of study is the feeding and care of infants. A subject requiring special intelligence and consideration; one which embodies the condensed information of the preceding chapters, and is the foundation upon which the future physical structure is built.

It is not upon the mother alone that the baby depends for care and attention. Many young girls, especially elder sisters and nurse-maids, have this responsibility placed upon them when they are little more than children themselves. To these, as well as to young mothers, the following suggestions may prove helpful.

The first demand of an infant is for food, and upon the quality and quantity of the article provided depends the health of the child, as well as the comfort of the household.

Milk is the only food required by an infant until it is, at least, seven or eight months old, or until sufficient saliva is secreted to assist digestion; some authorities say one year, others until the child has sufficient teeth with which to masticate food. If nature's supply is not available, or sufficient, the best substitute is cow's milk. As cow's milk contains less sugar of milk, and fat (cream), than human milk, these must be supplied. Being more acid than alkaline, this must be corrected by the use of lime water.

There is more casein (curd) in cow's milk than in mother's milk, therefore water must be added to reduce this. The following proportions have been submitted as a digestible form of preparing cow's milk for young infants (Dr. Meigs):—

Cream, 2 tbsps. Milk, 1 tbsp. Lime water, 2 tbsps. Milk-sugar water, 3 tbsps.

One quarter of this amount to be given every two hours during the day, and once or twice at night.

After the baby is a week old, the quantity may be increased to one-half at each meal; at two months the whole amount prepared may be given at once.

The proportion of milk should be gradually increased, and the water and cream decreased, until at two months old the proportion should be:—

3 tbsps. milk. 1 tbsp. cream. 1 tbsp. lime water. 3 tbsps. sugar water.

When six months old the quantity of milk is doubled. It should be increased every day until ten tablespoonfuls are given at a feeding.

BARLEY WATER.

2 tbsps. pearl barley. 1 pt. boiling water.

Wash the barley carefully. Pour over it the boiling water. Let it simmer for two hours. Strain and sweeten with a pinch of sugar of milk.

MILK-SUGAR WATER.

1/2 oz. sugar of milk. 1/2 pt. boiling water.

Dissolve, and keep closely covered. It will not keep long, so should be made when required to use.

LIME WATER.

Take a lump of lime weighing about one ounce. Put in a bottle with a quart of cold water (which has been boiled). Shake the bottle well until the lime is dissolved, and let it stand for 12 hours. Pour the clear liquid into another bottle, being careful not to disturb the sediment. Keep carefully corked. Water will only absorb a certain quantity of lime, so there is no danger of its being too strong.

As cow's milk is more difficult to digest than mother's milk, it is sometimes necessary to substitute barley water in place of the lime water and milk, using the same amount of cream as given in recipe.

MALTED FOOD.

2 oz. wheat flour or barley meal. 1-3/4 qts. water. 1 tsp. extract of malt.

Mix the flour to a paste with a little water, gradually add a quart of the water; put it in a double boiler and boil 10 minutes. Dissolve the malt extract in 4 tbsps. of the water (cold). Lift out the inner vessel and add the malt and remainder of the cold water. Let it stand 15 minutes, replace, and boil again for 15 minutes. Strain through a wire gauze strainer. (Half this quantity may be made.)

This preparation is used when both barley water and lime-water disagree. It must always be given with milk. It prevents the large tough curds forming, which is such an objectionable feature in using cow's milk.

PEPTONIZED MILK.

In cases of especially weak digestion it may be necessary to peptonize the milk, which may be done as follows: Add 5 grains of extract of pancreas and 15 grains of baking soda to 1 pint of milk. (Tablets of pancreatin and soda may be used.)

After adding the peptonizing material put the milk in a double boiler or in a vessel which may be set in a larger one, holding water, as hot as the hand can bear being dipped into quickly, or about 115 deg. Fah. Leave the milk in the hot water about 20 minutes, then place on the ice. If heated too long the milk will taste bitter.

The preparation given in recipe No. 1, or with the barley water added, may be peptonized.

STERILIZED OR PASTEURIZED MILK.

(See Milk, Chapter V.)

Put the amount of milk required for a meal into pint or half pint bottles, allowing for the number of times the child is to be fed in 24 hours. Use cotton batting as a stopper. Place a wire frame, or invert a perforated tin pie plate, in the bottom of a saucepan; stand the bottles on this, pour around them enough water to come well above the milk, cover the saucepan or kettle, and when the water boils lift the saucepan from the fire and allow the bottles to remain in the hot water for 1 hour. Keep in the ice box or stand them in cold water until needed. If milk is to be used during a long journey it will be necessary to repeat the above operation three times, letting the milk cool between each time.

Unless the milk is perfectly fresh, and has been handled with great care, it is safer to sterilize or pasteurize it. The former, if any doubt is entertained as to the quality of the milk, the latter in every case.

TEMPERATURE OF FOOD.

Food should be "milk warm," or about 99 deg. Fah., when given to a baby. Hot food is very injurious.

NURSING BOTTLES AND FEEDING.

Have two plain bottles with rubber tops, without tubes. Bottles with ounces and tablespoonfuls marked on them can be purchased, and are a great convenience in measuring the amount of food required.

After using the bottle, empty the remaining milk; rinse in cold water, then in scalding water.

If particles of milk adhere to the bottle use coarse salt or raw potato cut in small pieces. If the glass looks cloudy, add a little ammonia to the water. Turn the rubber tops inside out and scrub with a stiff brush; boil them every alternate day for 10 minutes.

Absolute cleanliness is a necessity in the care of a baby's food, bottles and rubber tops.

The bottle should be held, while the baby is feeding, in such a position that the top is full of milk. If air is sucked in with the milk stomach-ache will likely result.

Starchy food should not be given to a child until it is able to masticate. (See digestion of starch, Chap. VIII.)

Arrowroot, cornstarch, rice, etc., must not be given to infants.

FLOUR BALL.

Put a bowlful of flour into a strong cloth, tie it up like a pudding, and place it in a kettle of boiling water. Boil for 10 or 12 hours. When boiled turn it out of the cloth and cut away the soft outside coating. When cool, grate the hard inside portion and use a teaspoonful at each feeding, for a baby 8 months old, increasing the amount for an older child. This may be prepared in the same manner as cornstarch or flour. The long boiling converts the starch into dextrine, which is more easily digested than starch. This is especially valuable in cases of diarrhoea, and may be used instead of barley gruel as a food.

OATMEAL GRUEL.

Pound a cupful of oatmeal in a pestle or on a bread board. Put in a bowl and pour over it 1 pint of cold water. Stir it up, then let the mixture settle for a few minutes. Pour off the milky fluid, repeat this process. Boil this water for an hour, adding a pinch of salt, and use it to dilute the milk instead of water.

A thicker gruel may be made from oatmeal by allowing 1 tablespoonful to a cup of boiling water. Let it boil 1 hour, then strain through a wire strainer.

FARINA GRUEL.

1 tbsp. farina. 2 cups boiling water. A spk. of salt.

Cook for 20 minutes; use as directed for oatmeal.

BEEF JUICE.

(See page 145.)

Beef juice is sometimes ordered for delicate babies. For a child 9 months old, 1 or 2 tablespoonfuls may be given once a day.

ALBUMINIZED FOOD.

When milk cannot be taken, albuminized food proves an excellent substitute.

Shake the white of 1 egg with 1/2 a pint of water (filtered or boiled and cooled) in a glass jar until they are thoroughly mixed. Add a few grains of salt.

Children do not require a great variety in their food. Give one article of diet at a time and see how it agrees before trying another.

After a child is a year old the various cereals may be given as porridge instead of gruel, with the addition of a little sugar.

Remember, all cereals should be thoroughly cooked (see page 83).

BISCUITS.

Gluten, soda, oatmeal or Graham biscuits may be soaked in milk or given alone. Do not give the fancy or sweet biscuits to young children.

EGGS.

A properly boiled egg (see page 69) may be given every alternate day to a child 1 year old.

JUNKET.

Junket is much better for young children than custards or puddings, and sometimes agrees well with babies.

Take 1 pint of milk, heat it to 98 deg. Fah., or milk warm. Add 1 teaspoonful of rennet and 1 teaspoonful of sugar. Stir all together and let it stand in a warm place until it becomes as thick as jelly. Remove at once to a cool place or whey will appear.

BAKED POTATOES.

Potatoes should not be given to a child under 2 years old in any other form than baked. The potash salts are the most valuable constituent, and are lost when they are peeled and boiled. They should be dry and mealy. A little salt, butter or cream should be added.

MACARONI.

(See page 85.)

Macaroni is an excellent food for young children.

FRUIT.

Baked apples and the juice of an orange are the only fruits which should be given to children under two years of age.

RICE.

Rice is an excellent food for young children, but not for infants.

VENTILATION.

Foul air is injurious to grown persons, but it is infinitely more dangerous to the sensitive organization of a child. Therefore special attention should be given to the ventilation of rooms occupied by a baby (see page 132).

Fresh air, wholesome food, regular bathing, and plenty of sleep will insure the normal growth of the average baby, and are within reach of every one who has the care of young children.

The writer is indebted to Miss Scovil, Superintendent of Newport Hospital, and one of the associate editors of the Ladies' Home Journal, for many of the above hints concerning the diet of infants.

EMERGENCIES.

As frequent accidents occur during the performance of household duties, a few suggestions as to how slight injuries should be treated may prove useful to the young housekeeper.

Cuts.—A cut should be washed with cold water, covered with a small pad of cotton, bound up, and left alone. Should matter form, the bandage must be taken off, the wound bathed with carbolized water, 1-80, and a little carbolized vaseline spread on a bit of linen and laid over it. The washing and dressing should be repeated two or three times a day if there is much discharge.

Bruises.—A flannel wrung out of very hot water, and laid on a bruise, relieves the soreness.

For bruises on the face, apply ice. Brown paper wet in vinegar is an old-fashioned remedy. If the skin is broken, treat as a wound, with carbolized water and carbolized vaseline.

Sprains.—Both hot and cold treatment is recommended. Immerse the joint in water as hot as can be borne. Keep up the temperature by gradually adding more hot water. Let it soak for an hour or more. Then wrap in warm flannel, and surround with hot water bags or bottles.

Stings.—Bathe the part in ammonia, or baking soda and water; wet a cloth in the same, and bind over it.

Burns.—The best household remedies for burns are baking soda and carbolized vaseline. For slight burns mix the soda to a paste with water, and spread thickly over the part; cover with linen or old cotton. This may be kept wet by squeezing water over it. If shreds of clothing adhere to a burn, they should be soaked with oil, and not pulled off until softened. If the skin is gone, spread carbolized vaseline on linen, and bind on the part until the doctor arrives.

In burns caused by acids, water should not be applied to the parts. Cover with dry baking soda.

If caused by an alkali, such as lye, ammonia, or quick-lime, use an acid, as vinegar or lemon juice, diluted.

Poisoning.—For poison ivy, saturate a cloth in a solution of baking soda, or ammonia and water, and lay over the part.

When poison has been swallowed, the first thing to do is to get it out of the stomach. Secondly, to prevent what remains from doing more mischief. Give an emetic at once. One tbsp. of salt in a glass of tepid water; 1 tsp. of mustard, or 1 tsp. of powdered alum in a glass of tepid water. A tsp. of wine of ipecac, followed by warm water. Repeat any of these three or four times if necessary. The quantities given are for children; larger doses may be given to adults. It is well to give a dose of castor oil after the danger is over, to carry off any remnants of the poison that may have lodged in the intestines.

After a poison has burned the mouth and throat, plenty of milk may be given, also flour, arrowroot, or cornstarch gruel.

For drowning and other serious accidents, see Public School Physiology.

FURNISHING A CLASS-ROOM.

The furnishing of a class-room should be so complete that each pupil should be able to attend to the appointed task without delay. The furniture should consist of a stove, or range, gas stove if more convenient, a hot water tank or boiler, sink, table (side), towel rack, 2 dozen chairs, or seats with tablet arms, a cupboard or kitchen "dresser" for table ware, a large cupboard or arrangement for lockers, in which caps, aprons, etc., should be kept, a large table—horseshoe shape is the most satisfactory—with drawers, and space for rolling pin, bread board, etc., underneath. The table should be large enough to allow at least 2 ft. 6 in. for each pupil. Twenty pupils is the limit of a practice class. On the table should be placed at regular intervals, 10 gas burners with frame. The teacher's table should stand in the opening at the end of the table so that she may see each pupil while at work, and when demonstrating may be seen by each pupil.

The following list of utensils will be found sufficient for practice work for a class of 20 pupils.

EARTHEN, CHINA AND GLASS WARE.

1 dinner set. 2 quart pitchers. 2 pint pitchers. 2 small oval baking dishes. 2 small round baking dishes. 4 4-quart bowls, with lips. 6 2-quart bowls, with lips. 4 1-quart bowls. 12 baking cups. 6 kitchen cups. 2 small platters. 2 medium size platters. 2 deep pie plates. 6 shallow pie plates. 2 jelly moulds. 1 teapot. 1 dozen quart gem jars. 1 dozen pint gem jars. 6 4-quart stone jars or crocks. 1 dozen fancy plates, and glass dishes for serving.

WOODENWARE.

1 wash-board. 12 small bread boards. 12 rolling pins. 2 chopping trays. 2 potato mashers. 1 potato ricer. 1 water pail. 1 scrubbing pail. 1 pail or bucket for refuse. 1 flour bucket, with cover. 6 wooden spoons—small. 1 2-gallon ice cream freezer. 1 broom. 1 whisk-broom. 1 crumb pan and brush. 1 floor scrubbing brush. 6 small scrubbing brushes. 1 stove brush. 1 pastry brush. 1 small refrigerator. Spice boxes. Dish mops. Lemon squeezers, etc.

AGATE WARE.

4 double boilers. 2 4-quart kettles. 2 2-quart saucepans. 4 1-quart saucepans. 4 pt. saucepans. 2 oval pudding dishes. 1 4-quart preserving kettle. 1 hand basin. 1 tea kettle.

IRON WARE.

1 spider. 1 griddle. 1 pan for meat. 1 pan for fish. 1 meat fork. 1 can opener. 1 meat cleaver. 2 wooden-handled spoons. 1 braising pan (cover). Scales, etc.

TIN AND WIRE WARE.

2 large graters. 1 nutmeg grater. 12 flour dredges. 12 measuring cups. 1 funnel. 1 basting spoon. 1 wire broiler, for toast. 2 wire broilers, for steak. 1 wire soap dish. 3 Dover egg beaters. 3 small wire strainers. 1 large wire strainer. 1 flour scoop. 2 flour sifters. 1 gravy strainer. 1 colander. 2 dish pans. 2 2-qt. milk cans. 1 quart measure. 1 pint measure. 1 steamer. 6 small bread pans. 6 small jelly moulds. 1 set gem pans. 1 doz. muffin rings. 2 dustpans. 2 plain cake cutters. 1 doughnut cutter. 1 small biscuit cutter. 1 frying basket. 1 dipper. 2 long, shallow cake tins. 2 egg whisks. 1 round cake tin. 1 wire frame. 1 vegetable cutter.

MISCELLANEOUS.

1 doz. dish towels. 2 floor cloths. 12 holders. Cheese cloth. Pudding cloth. Needles. Twine. Scissors. Skewers. Screw driver. Corkscrew. 1 doz. knives and forks. Hammer. Tacks and Nails. Ironing sheet and holder. Coal scuttle. Fire shovel. Coal sieve. Ash hod. Flat irons. Paper for cake tins. Wrapping paper. Small tub for laundry work. 6 tablespoons. 2 doz. teaspoons.

While this may seem a formidable list, it will not be found expensive. Some of the above articles may be omitted and others substituted. It must be remembered that the utensils will be well cared for, consequently will last for many years. In country schools, or where gas is not available, oil stoves may be used. In some schools, where space is limited, one small table is used, two or more pupils demonstrating the lesson under the supervision of the teacher, the pupils taking this duty in alternation. The remainder of the class observe and take notes.

The cost of material is trifling. It should not average more than fifty cents per pupil per annum, and for a large number should average less than this amount.

The Boston school kitchens are, many of them, furnished at a cost of from $200 to $300. A fair average cost for Ontario should be about $175.

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PLANNING AND SERVING MEALS.

During the last quarter of school work each pupil should submit a typical menu for breakfast, dinner and supper, allowing for a certain number of people. Consider the occupation, and give reasons for the choice of food for each meal.

State how long it should take to prepare the meal, and give the cost. Insist upon variety in menus, and request the pupil to describe how the meal should be served. System, neatness and promptness should be especially emphasized. Clean table linen—no matter how coarse—is possible for every one. A dish of fruit or flowers, if only a bunch of green foliage, improves the appearance of the table.

During the school course a special lesson should be devoted to setting the table and serving meals, with and without a waitress, so as to give a knowledge of how a meal should be served, no matter what the pupil's position in life may be or what part she may have to perform.

A FEW GENERAL HINTS ON SETTING THE TABLE.

Although every housekeeper has her own method for serving meals, a few general principles govern all properly regulated service. When setting the table, cover first with a canton-flannel or felt cloth, in order to prevent noise and protect the table. Place each article in its proper place and not in a confused "jumble." See that the tablecloth is spread smoothly, that the corners are of equal length, that the crease—if the cloth has been folded instead of rolled—is exactly in the centre. Place the fruit or flowers in the centre of the table.

For each person place knife, spoon and glass on the right, fork and napkin on the left. Place the glass at the point of the knife. Turn the edge of the knife towards the plate and the fork tines up, the spoon with the bowl up. If soup is to be served, place a square of bread or a roll on top of the napkin or between the folds. Place the pepper and salt at the corners of the table, unless individual salts are used, when they should be placed at the head of the plates, where the dessert spoon may be placed—the handle towards the right—for convenience.

The general rule in serving simple family meals, with or without a waitress, is for the hostess to serve the porridge and coffee at breakfast; the soup, salad and dessert at dinner, and pour the tea at the evening meal. When luncheon is served in the middle of the day the hostess usually does the greater part of the serving, as luncheon is considered to be the most informal meal of the day.

A FEW HINTS FOR WAITRESSES.

Learn to move quickly and quietly. Be scrupulously clean and neat in every detail of dress and habit. Before serving a meal see that hands and finger nails are clean. Always have a fresh white apron ready to put on before the meal is announced. Look over the table and see that everything is in its place before announcing a meal. Fill the glasses with water either before the family enter the dining room or immediately after they are seated. Lift the covers from hot dishes and turn them over at once in order to prevent the steam from dropping on the cloth. Take the plate from the host or hostess, and place before each person from the right side—keep the thumb well under the plate. When passing anything from which the persons seated at table help themselves, such as vegetables, sauces, etc., always go to the left, so as to leave the right hand of the one to be served free. Keep a watchful eye over the table and pass anything apparently required.

Learn to receive instructions from the hostess in an undertone. Do not get excited and try to do too many things at once. It is an accomplishment to be a good waitress, as it requires special refinement and deftness, which are scarcely compatible with an untidy nature.

When serving meals without a waitress, the daughters of the house should consider it their special privilege to save the mother any annoyance or discomfort during the meal time. Never allow dishes, which have been used, to accumulate on the table or allow the table to become disordered. As much of the food as possible should be placed on the table before the family are seated, and the plates or dishes removed at once after using. No matter how simple the meal may be, every housekeeper should see that it is served neatly and on time. Teachers may exercise a far-reaching influence in the refining of home life by impressing upon the pupils the importance of these—too often considered—minor matters, and by giving minute instructions in the setting of table and serving the meal. One carefully planned practice lesson will convey more knowledge of such matters than any number of lectures or pages of theory.

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CONSIDERATION OF MENUS.

The following menus and analyses are taken from bulletin No. 74, prepared in the United States Experiment Stations, and are inserted so as to give some idea of the cost and relative value of various foods in combination. It must be remembered that the prices given are in excess of prices in Ontario, therefore the cost per menu would be less than is given in these illustrations. The more expensive menus have been omitted. The writer of the article says:—

"In planning a well balanced diet the following points must be considered:—

(1) The use of any considerable amount of fat meat or starchy food should be offset by the use of some material rich in protein. Thus, if roast pork is to be eaten for dinner, veal, fish, or lean beef might well be eaten for breakfast or supper, or both. Bean soup furnishes a considerable amount of protein, while bouillon, consomme, and tomato soup are practically useless as a source of nutriment. Skim milk also furnishes protein, with but very little accompanying fats and carbohydrates to increase the fuel value.

(2) The use of lean meats or fish for all three meals would require the use of such foods as rice, tapioca, or cornstarch pudding, considerable quantities of sugar and butter, and more vegetables, in order to furnish sufficient fuel value.

(3) Since flour, sugar, and butter or lard enter very largely into pastries and desserts, the larger the quantities of these dishes that are consumed the larger does the fuel value tend to become as compared with the protein."

The principal classes of food materials may be roughly grouped as follows as regards the proportion of protein to fuel value, beginning with those which have the largest proportion of protein and ending with those which contain little or no protein:—

Foods containing a large amount of protein as compared with the fuel value.

Fish; veal; lean beef, such as shank, shoulder, canned corned, round, neck, and chuck; skim milk.

Foods containing a medium amount of protein.

Fowl; eggs; mutton leg and shoulder; beef, fatter cuts, such as rib, loin, rump, flank, and brisket; whole milk; beans and peas; mutton chuck and loin; cheese; lean pork; oatmeal and other breakfast foods; flour; bread, etc.

Foods containing little or no protein.

Vegetables and fruit; fat pork; rice; tapioca; starch; butter and other fats and oils; sugar, syrups.

THE MENUS.

To illustrate the ways in which milk may be combined with other food materials, to form daily dietaries with about the amount of protein and the fuel value called for by the standard for men at moderate muscular work, a few menus are given in the following pages. These menus are intended to show how approximately the same nutritive value may be obtained by food combinations differing widely as regards the number, kind, and price of the food materials used to make up three daily meals. They also illustrate how the cost of the daily menu may vary greatly with the kind and variety of materials purchased, though the nutritive value remains the same. These sample menus should not, however, be regarded as in any sense "models" to be followed in actual practice. The daily menus for any family will necessarily vary with the market supply, the season, and the relative expensiveness of different food materials, as well as with the tastes and purse of the consumers. The point to which we wish here to draw especial attention is that the prudent buyer of foods for family consumption can not afford to wholly neglect their nutritive value in making such purchases.

With reference to the following daily menus, several points must be definitely borne in mind. (1) The amounts given represent about what would be called for in a family equivalent to four full-grown men at ordinary manual labor, such as machinists, carpenters, mill-workers, farmers, truckmen, etc., according to the usually accepted standards. Sedentary people would require somewhat less than the amounts here given. (2) Children as a rule may be considered as having "moderate muscular exercise," and it may easily be understood that the 14-year-old boy eats as much as his father who is engaged in business or professional occupation, both requiring, according to the tentative standard, 0.8 of the food needed by a man with moderate muscular work. (3) It is not assumed that any housewife will find it convenient to follow exactly the proportions suggested in the menus. The purpose is to show her about what amounts and proportions of food materials would give the required nutrients.

A family equivalent to four men having little muscular exercise—i.e., men with sedentary occupation—would require but about 0.8 the quantities indicated in the following menus. It would be very doubtful, however, if they would eat proportionally less of every food material. It would, in fact, be more probable that the amounts of meat, fish, eggs, potatoes, and bread eaten would be reduced in a much greater proportion than fruit, pastry, coffee, etc.

PECUNIARY ECONOMY OF MILK AND OTHER FOODS.

Amounts of actual nutrients obtained in different food materials for 10 cts.

Food Material. Lbs. Oz.

Whole Milk, 10 cts. per qt. 2 0 " " 8 " 2 8 " " 7 " 2 14 " " 6 " 3 5 " " 5 " 4 0 " " 4 " 5 0 Skim " 3 " 6 11 Skim " 2 " 10 0 Butter, 24 cts. per lb. 0 7 Cheese, 16 " 0 10 Beef, round, 12 cts. per lb. 0 13 " sirloin, 18 " 0 9 Mutton, loin, 16 " 0 10 Pork, salt 12 " 0 13 Cod, salt 6 " 1 9 Eggs, 22 cts. per doz. 0 11 Oysters, 30 cts. per qt. 0 11 Potatoes, 60 cts. per bushel 10 0 Beans, dried, 8 cts. per qt. 2 8 Wheat flour, 3 cts. per lb. 3 5

MENU I.—For family equivalent to 4 men at moderate muscular work.

+ -+ + -+ Fuel Food materials. Weight. Cost. Protein. Value. + -+ + -+ Breakfast. Lbs. Oz. Cents. Pounds. Calories. Bananas, 4 (or grapes, 1 pound) 1 4 6-1/2 .009 362 Breakfast cereal 4 / .031 421 Milk 8 > 3 < .016 162 Sugar 1-1/ 2 / ... 175 Veal cutlets 1 0 20 .200 775 Potatoes 1 0 1-1/2 .018 325 Butter 3 6 ... 653 Rolls 12 4 .077 1,148 Coffee ... 3-1/2 .010 410 -+ + -+ - Total 44-1/2 .361 4,431 Dinner. Pea soup: Split peas 8 / .121 820 Butter 1 > 5 < ... 217 Flour 1 / .007 103 Roast beef, chuck rib 1 12 21 .275 1,260 Potatoes 1 4 1-1/3 .022 406 Turnips 8 1 .005 67 Cottage pudding with lemon sauce: 1 cup flour 4 / .028 410 Sugar 3 / ... 350 Butter 1-1/2 / 6-1/2 ... 325 1 cup milk 8 / .016 162 Sugar 4 / ... 465 Cornstarch 1-1/2 > 2-1/2 < ... 172 Butter 1/2 / ... 108 Coffee ... 3-1/2 .010 410 -+ + -+ Total 41 .484 5,275 Supper. Milk toast: Milk 2 0 / .066 650 Bread 1 2 18 / .107 1,356 Butter 4 / ... 869 Cornstarch 2 / ... 228 Canned salmon 8 8 .098 340 Fried potatoes: Potatoes 8 1 / .009 162 Lard 1/2 / ... 132 Cake 6 4 .026 619 Coffee or tea ... 3-1/2 .010 410 -+ + -+ Total 34-1/2 .316 4,766 ========== ======== ======== ========== Total for day 120 1.161 14,472 ========== ====== ====== ========== Total for one Man 30 .290 3,618 + -+ + -+

MENU II.—For family equivalent to 4 men at moderate muscular work.

+ -+ + -+ Fuel Food materials. Weight. Cost. Protein. Value. + -+ + -+ Breakfast. Lbs. Oz. Cents. Pounds. Calories. Oatmeal 0 2 / .019 232 Milk 6-1/2 > 2 < .012 122 Sugar 1 / ... 175 Fresh pork sausage 1 8 18 .192 3,255 Potatoes 12 1 .013 244 Bread 12 3 .071 904 Butter 2 4 ... 434 Coffee ... 3-1/2 .010 410 -+ + -+ Total 31-1/2 .317 5,776 Dinner. Beef, for stew 2 8 15 .347 1,900 Potatoes 1 8 2 .027 487 Turnips 8 1 .005 67 Bread 8 2 .048 603 Butter 1 2 ... 217 Indian pudding: Cornmeal 4 / .022 414 Molasses 4 6 / .007 329 Butter 1/2 / ... 108 Skim milk 2 0 / .068 340 Coffee ... 3-1/2 .010 410 -+ + -+ Total 31-1/2 .534 4,875 Supper. Corned beef hash: Corned beef, canned 8 6 .142 560 Potatoes 8 1 .009 162 Bread 12 3 .071 904 Butter 2 4 ... 434 Apples 12 1 .003 191 Milk 2 0 6 .066 725 -+ + -+ Total 21 .291 2,976 ========== ======== ======== ========== Total per day 84 1.142 13,627 ========== ====== ====== ========== Total for one man 21 .285 3,407 + -+ + -+

In these menus the amount of milk has, as a rule, been taken as representing somewhere near the average consumption. The amount of milk can be increased in any of the menus given above either by substituting it to some extent for coffee or tea, or by using more milk and smaller quantities of meats, butter or eggs. Roughly speaking, 1 quart of whole milk could be substituted for half a pound of meat or eggs and the amount of nutrients would be the same, while a pint of milk would give as large a fuel value as 1-1/2 ounces of butter, and in addition considerable protein not furnished by the latter.

This replacement of meats by milk is illustrated in the following menu, in which a diet with a rather small quantity of milk is so changed as to include a much larger amount. Thus for breakfast in the modified ration a pint and a half of milk is made to take the place of half a pound of broiled steak. For dinner a quart of skim milk (or buttermilk) is called for, or a glass for each person unless some of it is used in the cooking. At the same time, 4 ounces less roast pork is required. In the same way a glass of whole milk is allowed each person for supper, or the bread can be made into milk toast and the most of the extra milk used in this way. This allows the canned salmon to be reduced 6 ounces.

MENU III.—For family equivalent to 4 men at moderate exercise.

Weight of food. - Food materials. With With small large amount amount of milk. of milk. - Breakfast. Lbs. Oz. Lbs. Oz. Bananas, apples, or pears 0 12 0 12 Wheat preparation 4 4 Milk 8 8 Sugar 2 2 Broiled sirloin steak 1 4 12 Baked potatoes 1 8 1 8 Hot rolls 1 0 1 0 Butter 2-1/2 2-1/2 Extra milk 1 8 Dinner. Tomato soup 1 12 1 12 Roast pork 1 12 1 8 Mashed potatoes 1 4 1 4 Turnips 8 8 Apple fritters: Apples 8 8 Flour 2 2 1 egg 2 2 Lard 1-1/2 1-1/2 Bread 8 8 Butter 2 2 Extra skim milk 2 0 Supper. Canned salmon 1 6 1 0 Potatoes 12 12 Bread 8 8 Butter 2 2 Berries, canned or fresh 8 8 Extra milk 2 0 - -