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DINNER
Tomato and Macaroni Soup Broiled Potato Stewed Corn Browned Rice Graham Biscuit Beaten Biscuit Stewed Fruit Apple Pie
FORTY-SECOND WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Cerealine Flakes Gravy Toast Caked Peas Whole-Wheat Puffs Toasted Beaten Biscuit Stewed Fruit
DINNER
Celery Soup Boiled Potato with Tomato Cream Sauce Baked Cauliflower Shelled Beans Graham Grits Currant Puffs Cream Rolls Toasted Wafers Stewed Fruit Tapioca Grape Jelly
SECOND DAY
BREAKFAST
Fresh Fruit Oatmeal Tomato Toast Whole-Wheat Puffs Toasted Rolls Bakes Apples Stewed Fruit
DINNER
Potato Soup Mashed Peas Mashed Cabbage Cracked Wheat Whole-Wheat Puffs Graham Crisps Stewed Fruit Rice Cream Pudding
THIRD DAY
BREAKFAST
Fresh Fruit Graham Mush Grape Toast Cream Rolls Toasted Wafers Graham Gems Baked Apples Stewed Fruit
DINNER
Cream Pea Soup Steamed Potato Boiled Beets Celery Tomato and Macaroni Rice Parker House Rolls Graham Gems Toasted Wafers Stewed Fruit Cracked Wheat Pudding
FOURTH DAY
BREAKFAST
Fresh Fruit Steamed Rice with Grape Sauce Prune Toast Graham Bread Toasted Wafers Crusts Baked Pears Stewed Fruit
DINNER
Swiss Lentil Soup Baked Potato Baked Squash Chopped Cabbage Boiled Wheat Graham Bread Rye Gems Toasted Wafers Stewed Fruit Rice Snowballs
FIFTH DAY
BREAKFAST
Fresh Fruit Rolled Oats Lentil Toast Whole-Wheat Puffs Toasted Wafers Graham Bread Stewed Fruit
DINNER
Tomato and Macaroni Soup Baked Sweet Potato Stewed Celery Boiled Green Corn Rolled Rye Graham Bread Currant Puffs Sticks Stewed Fruit Molded Wheat with Grape Sauce
SIXTH DAY
BREAKFAST
Fresh Fruit Oatmeal Gruel with Croutons Tomato Toast Graham Crisps Graham Bread Pop Overs Stewed Fruit
DINNER
Green Corn Soup Chopped Potato Baked Beans Mashed Squash Farina Cream Mush Rolls Vienna Bread Stewed Fruit Stewed Fruit Pudding
SABBATH
BREAKFAST
Fresh Fruit Cracked Wheat with Raisins Prune Toast Vienna Bread Beaten Biscuit Toasted Rolls Baked Apples Stewed Fruit
DINNER
Bean and Potato Soup Stewed Corn Boiled Macaroni Granola Fruit Mush Buns Beaten Biscuit Toasted Wafers Stewed Fruit Nuts Fresh Fruit
FORTY-THIRD WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Stewed Fruit Granola Apple Mush Dry Toast with Hot Cream Whole-Wheat Puffs Toasted Beaten Biscuit Baked Apples Stewed Fruit
DINNER
Celery Soup Mashed Potato Scalloped Tomato Mashed Peas Graham Grits Corn Puffs Cream Crisps Graham Gems Stewed Fruit Fresh Fruit
SECOND DAY
BREAKFAST
Fresh Fruit Rolled Wheat Tomato Toast Cream Rolls Whole-Wheat Bread Graham Gems Grape Apples Stewed Fruit
DINNER
Cream Pea Soup Baked Potatoes with Brown Sauce Shelled Beans Corn and Tomato Graham Grits Toasted Rolls Whole-Wheat Bread Currant Puffs Stewed Fruit Bake Sweet Apples with Whipped Cream
THIRD DAY
BREAKFAST
Fresh Fruit Oatmeal Porridge with Croutons Grape Toast Whole-Wheat Puffs Sticks Fruit Crackers Bake Sweet Apples Stewed Fruit
DINNER
Plain Rice Soup Baked Potatoes with Celery Sauce Mashed Beans Parsnip with Cream Sauce Graham Grits Corn Bread Whole-Wheat Puffs Toasted Wafers Stewed Fruit Apple Tart
FOURTH DAY
BREAKFAST
Fresh Fruit Rolled Oats Gravy Toast Cream Rolls Whole-Wheat Bread Toasted Wafers Baked Sweet Apples Stewed Fruit
DINNER
Bean and Tomato Soup Mashed Potato Chopped Beets Macaroni Baked with Granola Rice Whole-Wheat Bread Graham Gems Cream Crisps Stewed Fruit Farina Blancmange
FIFTH DAY
BREAKFAST
Fresh Fruit Oatmeal Blancmange with Grape Sauce Sweet Apple Toast Corn Meal Gruel with Croutons Whole-Wheat Puffs Cream Crisps French Rolls Stewed Fruit
DINNER
Tomato Cream Soup Mashed Potato Mashed Squash Baked Turnip Pearl Wheat with Raisins Whole-Wheat Bread Graham Crisps Toasted Wafers Stewed Fruit Rice Custard
SIXTH DAY
BREAKFAST
Fresh Fruit Rolled Rye Peach Toast Whole-Wheat Puffs Graham Bread Toasted Wafers Baked Pears Stewed Fruit
DINNER
Cream Barley Soup Scalloped Potato Succotash Scalloped Tomato Graham Grits Graham Puffs Graham Bread Sticks Stewed Fruit Plain Fruit Pudding
SABBATH
BREAKFAST
Fresh Fruit Granola Fruit Mush Prune Toast Beaten Biscuit Buns Toasted Wafers Baked Chestnuts Cup Custard Stewed Fruit
DINNER
Corn Soup Canned Green Peas Tomato and Macaroni Graham Grits Fruit Bread Toasted Wafers Stewed Fruit Squash Pie
FORTY-FOURTH WEEK
FIRST DAY
BREAKFAST
Almonds with Wafers Cerealine Steamed Eggs Baked Potato Toasted Beaten Biscuit Graham Gems Stewed Fruit
DINNER
Potato Soup Macaroni with Cream Sauce Mashed Beans Baked Corn Browned Rice Graham Bread Cream Crisps Graham Gems Stewed Fruit Baked Sweet Apple Pudding
SECOND DAY
BREAKFAST
Fresh Fruit Rolled Oats Cream Toast Whole-Wheat Puffs Cream Crisps Fruit Rolls Baked Sweet Apples Stewed Fruit
DINNER
Bean and Tomato Soup Potato Rice Mashed Squash Stewed Celery Cracked Wheat Graham Puffs Fruit Rolls Toasted Wafers Stewed Fruit Macaroni Pudding
THIRD DAY
BREAKFAST
Fresh Fruit Granola Peach Mush Snowflake Toast Macaroni with Kornlet Cream Mush Rolls Fruit Loaf Graham Crackers Stewed Fruit
DINNER
Oatmeal Soup Potato Cakes Celery Cauliflower with Tomato Sauce Hominy Fruit Loaf Toasted Rolls Graham Puffs Stewed Fruit Snow Pudding
FOURTH DAY
BREAKFAST
Fresh Fruit Cracked Wheat Dry Toast with Hot Cream Hominy Gems Toasted Wafers Graham Bread Cottage Cheese Stewed Fruit
DINNER
Black Bean Soup Potato Snowballs Scalloped Tomato Parsnip with Egg Sauce Rolled Wheat Corn Puffs Whole-Wheat Bread Cream Crisps Stewed Fruit Farina Blancmange
FIFTH DAY
BREAKFAST
Fresh Fruit Graham Grits Berry Toast Whole-Wheat Puffs Toasted Wafers Crescents Granola Baked Sweet Apples Stewed Fruit
DINNER
Cream Barley Soup Mashed Potato Carrots with Egg Sauce Scalloped Beans Rice Graham Bread Crusts Toasted Wafers Stewed Fruit Prune and Tapioca Pudding
SIXTH DAY
BREAKFAST
Fresh Fruit Rolled Wheat with Baked Apples Gravy Toast Toasted Wafers Graham Bread Cream Rolls and Crab Apple Jelly Stewed Fruit
DINNER
Tomato and Macaroni Soup Baked Sweet Potato Stewed Celery Shelled Beans Pearl Barley with Raisins Graham Bread Corn Cake Toasted Wafers Stewed Fruit Tapioca Custard
SABBATH
BREAKFAST
Fresh Fruit Rolled Oats Blackberry Toast Beaten Biscuits Fruit Bread Lemon Apples Stewed Fruit
DINNER
Plain Rice Soup Warmed-over Sweet Potato Stewed Corn Boiled Wheat Graham Bread Beaten Biscuit Toasted Wafers Stewed Fruit Nuts
FORTY-FIFTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Oatmeal Porridge Dry Toast with Hot Cream Corn Puffs Toasted Wafers Fruit Loaf Roasted Almonds Stewed Fruit
DINNER
Vegetable Soup Steamed Potatoes with Tomato Cream Sauce Stewed Cabbage Mashed Squash Pearl Wheat Graham Bread Crusts Toasted Wafers Stewed Fruit Sago Pudding
SECOND DAY
BREAKFAST
Fresh Fruit Samp and Milk Gravy Toast Whole-Wheat Puffs Toasted Wafers Hoe Cake Baked Apples Stewed Fruit
DINNER
Swiss Lentil Soup Mashed Potatoes Celery and Tomato Turnip with Cream Sauce Oatmeal Crisps Graham Bread Toasted Wafers Graham Grits Stewed Fruit Baked Corn Meal Pudding
THIRD DAY
BREAKFAST
Fresh Fruit Rolled Oats Banana Toast Breakfast Rolls Toasted Wafers Graham Bread Granola Baked Sweet Apples Stewed Fruit
DINNER
Swiss Potato Soup Mashed Potato Mashed Peas Broccoli with Egg Sauce Cracked Wheat with Raisins Toasted Rolls Graham Puffs Stewed Fruit Nuts
FOURTH DAY
BREAKFAST
Fresh Fruit Plum Porridge Berry Toast Graham Crackers Hoe Cake Whole-Wheat Puffs Baked Apples Stewed Fruit
DINNER
Tomato and Macaroni Soup Boiled Potato with Celery Sauce Baked Beets Stewed Lima Beans Farina Raised Corn Cake Toasted Wafers Cream Rolls Stewed Fruit Apple Tart
FIFTH DAY
BREAKFAST
Fresh Fruit Rice with Fig Sauce Cream Toast Currant Puffs Graham Bread Toasted Wafers Baked Apples Stewed Fruit
DINNER
Cream Pea Soup Browned Potatoes Succotash Steamed Squash Graham Grits Graham Bread Rye Gems Toasted Wafers Stewed Fruit Farina Custard
SIXTH DAY
BREAKFAST
Fresh Fruit Oatmeal Lentil Toast Macaroni with Tomato Sauce Cream Rolls Rye Bread Toasted Wafers Stewed Fruit Roasted Almonds
DINNER
Potato Soup Potato Puff Browned Parsnips Celery Mashed Peas Rolled Wheat Rye Bread Whole-Wheat Puffs Graham Crisps Apple Rose Cream
SABBATH
BREAKFAST
Fresh Fruit Rolled Wheat Prune Toast Fruit Bread Beaten Biscuit White Custard in Cups Stewed Fruit
DINNER
Cream Pea Soup Stewed Potato Kornlet and Tomato Rice Rye Bread Buns Toasted Wafers Stewed Fruit Apple Pie Fresh Fruit
FORTY-SIXTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Graham Mush with Dates Gravy Toast Rye Bread Toasted Wafers Whole-Wheat Puffs Steamed Figs Stewed Fruit
DINNER
Canned Green Pea Soup Scalloped Potatoes Baked Beans Macaroni with Egg Farina Pop Overs Toasted Wafers Rye Bread Stewed Fruit Rice Cream Pudding
SECOND DAY
BREAKFAST
Fresh Fruit Graham Grits Blackberry Toast Rice with Lentil Gravy Graham Puffs Toasted Wafers Rye Bread Baked Apples Stewed Fruit
DINNER
Bean and Hominy Soup Boiled Potatoes Stewed Celery Creamed Parsnips Pearl Wheat Raised Corn Bread Toasted Wafers Graham Gems Stewed Fruit
THIRD DAY
BREAKFAST
Fresh Fruit Samp and Milk Dry Toast with Hot Cream Corn Puffs Toasted Wafers Breakfast Rolls Baked Apples Stewed Fruit
DINNER
Brown Soup Scalloped Potatoes Beet Salad Mashed Turnips Boiled Wheat Hoe Cake Toasted Rolls Graham Bread Stewed Fruit Cracked Wheat Pudding
FOURTH DAY
BREAKFAST
Fresh Fruit Rolled Oats Tomato Toast Rice and Corn Puffs Graham Bread Toasted Wafers Baked Apples Stewed Fruit
DINNER
Potato Soup Macaroni Baked with Granola Succotash Baked Squash Pearl Barley Pulled Bread Oatmeal Crisps Graham Puffs Stewed Fruit Apple Tart
FIFTH DAY
BREAKFAST
Fresh Fruit Rolled Wheat Celery Toast Baked Potato with Cream Sauce Corn Cakes Pulled Bread Oatmeal Crisps Stewed Fruit
DINNER
Cream Barley Soup Baked Sweet Potato Scalloped Tomatoes Celery Pearl Wheat Rye Gems Graham Bread Toasted Wafers Stewed Fruit Bread Custard
SIXTH DAY
BREAKFAST
Fresh Fruit Mixed Mush Snowflake Toast Graham Bread Cream Rolls Steamed Figs Stewed Fruit
DINNER
Tomato Cream Soup Potatoes Stewed with Celery Parsnips with Egg Sauce Mashed Peas Oatmeal Blancmange with Cranberry Sauce Graham Bread Toasted Wafers Raised Corn Cake Stewed Fruit Nuts
SABBATH
BREAKFAST
Fresh Fruit Rice with Fig Sauce Cream Toast Whole-Wheat Puffs Buns Toasted Wafers Baked Apples Stewed Fruit
DINNER
Canned Corn Soup Canned Peas Macaroni with Egg Sauce Cracked Wheat Toasted Wafers Beaten Biscuit Fruit Bread Stewed Fruit Cranberry Pie
FORTY-SEVENTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Corn Meal Mush and Milk Gravy Toast Whole-Wheat Puffs Fruit Bread Toasted Beaten Biscuit Baked Chestnuts Stewed Fruit
DINNER
Combination Soup Baked Potato with Brown Sauce Scalloped Turnips Mashed Squash Graham Grits Raised Corn Cake Graham Gems Toasted Wafers Stewed Fruit Apple Tapioca
SECOND DAY
BREAKFAST
Fresh Fruit Graham Gruel with Toasted Wafers Blueberry Toast Breakfast Rolls Corn Bread Baked Apples Stewed Fruit
DINNER
Swiss Potato Soup Baked Sweet Potato Mashed Beans Stewed Sweet Corn Cracked Wheat Toasted Rolls Pulled Bread Graham Puffs Stewed Fruit Rice Cream Pudding
THIRD DAY
BREAKFAST
Fresh Fruit Rolled Wheat with Raisins Banana Toast Hoe Cake Toasted Wafers Whole-Wheat Puffs Stewed Fruit
DINNER
Vegetable Oyster Soup Boiled Potatoes with Tomato Cream Sauce Mashed Parsnips Mashed Lentils Graham Grits Whole-Wheat Bread Bean Gems Toasted Wafers Stewed Fruit Almonds
FOURTH DAY
BREAKFAST
Fresh Fruit Oatmeal Cream Toast Potato Cakes Celery Corn Bread Graham Gems Toasted Wafers Stewed Fruit
DINNER
Parsnip Soup Scalloped Potatoes Mashed Peas Macaroni with Tomato Sauce Steamed Rice Whole-Wheat Bread Graham Gems Toasted Wafers Stewed Fruit Cup Custards
FIFTH DAY
BREAKFAST
Fresh Fruit Oatmeal Porridge with Toasted Wafers Gravy Toast Whole-Wheat Puffs Hoe Cakes Steamed Figs Stewed Fruit
DINNER
Cream Pea Soup Baked Potato Boiled Macaroni Stewed Cabbage and Tomato Graham Grits Zwieback Graham Bread Corn Puffs Stewed Fruit Apple Rose Cream
SIXTH DAY
BREAKFAST
Fresh Fruit Rolled Oats Tomato toast Macaroni with Kornlet Whole-Wheat Bread Toasted Wafers Rye Gems Stewed Fruit
DINNER
Plain Rice Soup Mashed Potatoes Baked Squash Scalloped Beans Graham Mush Whole-Wheat Bread Oatmeal Crisps Graham Crusts Stewed Fruit Baked Apple Loaf
SABBATH
BREAKFAST
Fresh Fruit Rolled Rye Prune Toast Beaten Biscuit Whole-Wheat Bread Graham Crackers Grape Apples Stewed Fruit
DINNER
Lima Bean Soup Mashed Sweet Potatoes Scalloped Tomato Rice Fruit Bread Beaten Biscuit Stewed Fruit Farina Blancmange
FORTY-EIGHTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Graham Mash with Dates Blackberry Toast Whole-Wheat Puffs Fruit Bread Toasted Wafers Baked Apples Stewed Fruit
DINNER
Green Pea Soup Boiled Potato with Cream Sauce Mashed Lima Beans Stewed Vegetable Oysters Graham Grits Corn Puffs Toasted Wafers Graham Crusts Stewed Fruit Rice Custard Pudding
SECOND DAY
BREAKFAST Baked Chestnuts Samp and Milk Vegetable Oyster Toast Creamed Potatoes Toasted Wafers Graham Bread Whole-Wheat Puffs Stewed Fruit
DINNER
Bean and Tomato Soup Mashed Potato Stewed Split Peas Macaroni with Egg Cracked Wheat Parker House Rolls Sticks Corn Puffs Stewed Fruit Prune Tapioca
THIRD DAY
BREAKFAST
Fresh Fruit Rolled Oats Prune Toast Graham Sticks Fruit Loaf Baked Apples Roasted Almonds Stewed Fruit
DINNER
Swiss Potato Soup Baked Potato Boiled Beets with Cream Sauce Macaroni with Tomato Sauce Rolled Wheat Fruit Loaf Rye Gems Toasted Wafers Stewed Fruit Baked Apples with Whipped Cream
FOURTH DAY
BREAKFAST
Fresh Fruit Steamed Rice Lentil Toast Whole-Wheat Puffs Graham Crisps Fruit Bread
DINNER
Vegetable Oyster Soup Mashed Potato Parsnips with Egg Sauce Succotash Boiled Wheat with Lemon Sauce Graham Crisps Beaten Biscuit Whole-Wheat Puffs Cocoanut Blancmange Cranberry Jelly
FIFTH DAY
BREAKFAST
Fresh Fruit Oatmeal Gruel with Croutons Tomato Toast Macaroni with Raisins Whole-Wheat Puffs Toasted Wafers Beaten Biscuit Stewed Fruit Baked Apples
DINNER
Cream Barley Soup Mashed Sweet Potato Mashed Peas Stewed Celery Hominy Cream Crisps Corn Cake Graham Bread Stewed Fruit Apple Tart
SIXTH DAY
BREAKFAST
Fresh Fruit Graham Apple Mush Tomato Toast Cream Crisps Graham Bread Hominy Gems Baked Apples Stewed Fruit
DINNER
Cream Pea soup Boiled Potato Scalloped Tomatoes Mashed Squash Cracked Wheat with Raisins Graham Bread Rye Gems Toasted Wafers Stewed Fruit Baked Apples with Cream Sauce
SABBATH
BREAKFAST
Fresh Fruit Rice with Raisins Prune toast Toasted Wafers Crescents Graham Bread Baked Apples Cup Custards Stewed Fruit
DINNER
Tomato and Macaroni Soup Canned Sweet Corn Cold Boiled Beets, Sliced Graham Grits Beaten Biscuit Graham Bread Toasted Wafers Stewed Fruit Prune Pie
FORTY-NINTH WEEK.
FIRST DAY
BREAKFAST
Fresh Fruit Graham Mush with Chopped Figs Gravy Toast Cream Rolls Corn Gems Baked Chestnuts Stewed Fruit
DINNER Canned Corn Soup Mashed Potato Chopped Beets Stewed Parsnips with Celery Rolled Wheat Toasted Rolls Whole-Wheat Puffs Graham Bread Stewed Fruit Fig Pudding with Orange Sauce
SECOND DAY
BREAKFAST
Fresh Fruit Oatmeal Cracker Toast Graham Sticks Currant Puff Graham Bread Baked Apples Stewed Fruit
DINNER Cream Pea Soup Potato Rice Chopped Cabbage Scalloped Vegetable Oysters Browned Rice Graham Sticks Raised Corn Cake Stewed Fruit Cracked Wheat Pudding
THIRD DAY
BREAKFAST
Fresh Fruit Granola Fruit Mush Cream Toast Boiled Macaroni Hoe Cake Whole-Wheat Bread Toasted Wafers Baked Apples Stewed Fruit
DINNER
Vegetable Oyster Soup Steamed Potato with Cream Sauce Stewed Corn and Tomatoes Mashed Squash Mixed Mush Pop Overs Toasted Wafers Cream Rolls Stewed Fruit Cornstarch Blancmange
FOURTH DAY
BREAKFAST
Fresh Fruit Graham Grits Strawberry Toast Whole-Wheat Puffs Graham Bread Cream Rolls Baked Chestnuts Stewed Fruit
DINNER
Pea and Tomato Soup Mashed Potato Stewed Pumpkin Macaroni Baked with Granola Pearl Barley Graham Bread Sally Lunn Gems Toasted Rolls Stewed Fruit Molded Tapioca
FIFTH DAY
BREAKFAST
Fresh Fruit Graham Mush Tomato Toast Potato Cakes Graham Bread Rye Gems Toasted Wafers Stewed Fruit
DINNER
Tomato and Macaroni Soup Potato Snow Stewed Parsnips Chopped Turnip Rolled Rye Graham Bread Toasted Wafers Graham Crusts Stewed Fruit Prune Dessert
SIXTH DAY
BREAKFAST
Fresh Fruit Rolled Oats Gravy Toast Whole-Wheat Puffs Toasted Wafers Hoe Cake Baked Apples Stewed Fruit
DINNER
Mixed Potato Soup Macaroni with Cream Sauce Stewed Beans Scalloped Tomato Pearl Wheat Pulled Bread Corn Cakes Stewed Fruit Farina Custard
SABBATH
BREAKFAST
Fresh Fruit Rolled Oats Prune Toast Fruit Bread Cream Rolls Toasted Wafers Steamed Figs Cup Custard Stewed Fruit
DINNER
Vegetable Oyster Soup Macaroni with Kornlet Canned String Beans Steamed Rice Graham Fruit Bread Cream Rolls Cranberry Jelly Fresh Fruit
FIFTIETH WEEK.
FIRST DAY
BREAKFAST
Fresh Fruit Cerealine Flakes Baked Potato with Cream Gravy Toasted Wafers Whole-Wheat Puffs Hoe Cake Baked Chestnuts Stewed Fruit
DINNER
Velvet Soup Broiled Potato Succotash Baked Squash Cracked Wheat Toasted Rolls Graham Bread Crusts Stewed Fruit Rice Cream Pudding
SECOND DAY
BREAKFAST
Fresh Fruit Corn Meal Mush Cream Toast Cream Rolls Granola Gems Graham Bread Baked Apples Stewed Fruit
DINNER
Brown Soup Baked Potato Stewed Celery Mashed Peas with Tomato Sauce Graham Grits French Rolls Rye Bread Toasted Wafers Stewed Fruit Apple Snow
THIRD DAY
BREAKFAST
Fresh Fruit Rolled Wheat Grape Toast Graham Crisps Rye Bread Graham Puffs Lemon Apples Stewed Fruit
DINNER
Cream Pea Soup Mashed Potato Mashed Parsnips Macaroni with Egg Pearl Wheat with Raisins Rye Bread Toasted Wafers Currant Puffs Stewed Fruit California Grapes
FOURTH DAY
BREAKFAST
Fresh Fruit Oatmeal Tomato Toast Whole-Wheat Puffs Graham Sticks Corn Cakes Granola Baked Apples Stewed Fruit
DINNER
Parsnip Soup Potato Rice Steamed Squash Baked Beans Cracked Wheat Raised Biscuit Toasted Wafers Graham Gems Stewed Fruit Farina Blancmange with Cranberry Dressing
FIFTH DAY
BREAKFAST
Fresh Fruit Graham Apple Mush Blackberry Toast Macaroni with Cream Sauce Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit
DINNER
Baked Bean Soup Potato Cakes Scalloped Tomatoes Stewed Vegetable Oysters Rice Graham Bread Oatmeal Crisps Beaten Biscuit Stewed Fruit Tapioca Jelly
SIXTH DAY
BREAKFAST
Fresh Fruit Rolled Rye Snowflake Toast Toasted Wafers Graham Bread Corn Puffs Citron Apples Stewed Fruit
DINNER
Vegetable Oyster Soup Baked Sweet Potato Mashed Peas Boiled Beets with Lemon Dressing Graham Grits Pulled Bread Graham Crusts Stewed Fruit
SABBATH
BREAKFAST
Fresh Fruit Rice with Fig Sauce Gravy Toast Fruit Bread Toasted Wafers Cream Rolls Grape Apples Stewed Fruit
DINNER
Kornlet Soup Mashed Sweet Potato Pease Cakes Browned Rice Buns Pulled Bread Cream Rolls Stewed Fruit Bananas
FIFTY-FIRST WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Cerealine Flakes Cream Toast Graham Puffs Fruit Bread Toasted Wafers Baked Apples Stewed Fruit
DINNER
Swiss Lentil Soup Boiled Potatoes with Cream Sauce Scalloped Tomato Stewed Vegetable Oysters Pearl Barley Graham Bread Rye Gems Toasted Wafers Lemon Apples Stewed Fruit
SECOND DAY
BREAKFAST
Fresh Fruit Oatmeal Vegetable Oyster Toast Lentil Puree Toasted Wafers Corn Puffs Graham Bread Stewed Fruit
DINNER
Pea and Tomato Soup Mashed Potato Mashed Turnip Parsnip with Egg Sauce Graham Grits Raised Corn Cake Graham Sticks Stewed Fruit Ground Rice Pudding
THIRD DAY
BREAKFAST
Fresh Fruit Graham Mush with Raisins Tomato Toast Graham Bread Toasted Wafers Whole-Wheat Puffs Stewed Fruit
DINNER
Parsnip Soup Baked Potato Mashed Squash Stewed Lima Beans Cracked Wheat Graham Bread Cream Crisps Pop Overs Stewed Fruit Bread Custard
FOURTH DAY
BREAKFAST
Fresh Fruit Plum Porridge Dry Toast with Hot Cream Whole-Wheat Bread Cream Crisps Hoe Cake Granola Baked Apples Stewed Fruit
DINNER
Vermicelli Soup Baked Potato with Pease Gravy Boiled Beets Stewed Tomatoes Graham Grits Whole-Wheat Bread Toasted Wafers Beaten Biscuit Cranberry Tarts
FIFTH DAY
BREAKFAST
Fresh Fruit Rolled Oats Gravy Toast Baked Sweet Potato Whole-Wheat Bread Toasted Wafers Graham Puffs Stewed Fruit
DINNER
Tomato and Macaroni Soup Baked Potatoes with Brown Sauce Mashed Peas Stewed Dried Corn Rice Whole-Wheat Bread Toasted Wafers Rye Gems Stewed Fruit Nuts and Oranges
SIXTH DAY
BREAKFAST
Fresh Fruit Corn Meal Mush Apricot Toast Whole-Wheat Puffs Toasted Wafers Breakfast Rolls Steamed Figs Stewed Fruit
DINNER
Cream Pea Soup Boiled Potato Stewed Carrots Celery Mashed Chestnuts Cracked Wheat Raised Corn Cake Toasted Wafers Fruit Bread Stewed Fruit Rice Cream Pudding
SABBATH
BREAKFAST
Fresh Fruit Rolled Oats Grape Toast Beaten Biscuit Roasted Almonds Stewed Fruit
DINNER
Tomato and Vermicelli Soup Boiled Macaroni Canned String Beans Steamed Rice Beaten Biscuit Fruit Bread Toasted Wafers Stewed Fruit Fresh Fruit
FIFTY-SECOND WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Plum Porridge Strawberry Toast Toasted Wafers Hoe Cake Graham Puffs Baked Chestnuts Stewed Fruit
DINNER Vegetable Oyster Soup Baked Potato Cabbage and Tomato Hulled Corn or Hominy Graham Grits Whole-Wheat Puffs Graham Sticks Fruit Bread Stewed Fruit Snow Pudding
SECOND DAY
BREAKFAST
Fresh Fruit Corn Meal Mush Tomato Toast Whole-Wheat Puffs Toasted Wafers Baked Apples Stewed Fruit
DINNER
Lentil Soup Mashed Potato Boiled Macaroni Canned Okra and Tomato Corn Bread Graham Puffs Toasted Wafers Stewed Fruit Fresh Fruit and Nuts
THIRD DAY
BREAKFAST
Fresh Fruit Rolled Oats Dry Toast with Hot Cream Currant Puffs Rye Bread Toasted Wafers Baked Apples Stewed Fruit
DINNER
Lima Bean Soup Scalloped Potato Mashed Peas Baked Squash Celery Rice with Raisins Rye Bread Graham Crusts Toasted Wafers Stewed Fruit Apple Manioca
FOURTH DAY
BREAKFAST
Baked Chestnuts Rolled Wheat Gravy Toast Baked Sweet Potato with Tomato Sauce Cream Rolls Graham Puffs Granola Stewed Fruit
DINNER
Cream Pea Soup Baked Potato Stewed Tomatoes Scalloped Vegetable Oysters Graham Grits Graham Bread Toasted Wafers Buns Stewed Fruit Apple Tart
FIFTH DAY
BREAKFAST
Fresh Fruit Cracked Wheat Vegetable Oyster Toast Graham Bread Crusts Toasted Wafers Baked Apples Stewed Fruit
DINNER
Potato Soup Baked Beans Stewed Parsnips Pearl Wheat Graham Bread Currant Puffs Toasted Wafers Stewed Fruit Rice Cream Pudding
SIXTH DAY
BREAKFAST
Fresh Fruit Graham Mush with Dates Snowflake Toast Graham Bread Toasted Wafers Whole-Wheat Puffs Baked Apples Stewed Fruit
DINNER
Black Bean Soup Mashed Potato Kornlet and Tomato Macaroni baked with Granola Farina Graham Bread Crescents Cream Rolls Stewed Fruit Cracked Wheat Pudding
SABBATH
BREAKFAST
Fresh Fruit Rolled Oats Blackberry Toast Pulled Bread Buns Beaten Biscuit Baked Chestnuts Citron Apples Stewed Fruit
DINNER
Canned Green Pea Soup Broiled Potato Macaroni with Egg Sauce Steamed Rice with Raisins Buns Beaten Biscuit Toasted Wafers Stewed Fruit Farina Pie
COUNTING THE COST.
The expense of the menus given will vary somewhat with the locality and the existing market prices. The following analysis of several similar bills of fare used in widely different localities will serve to show something of the average cost. The first of these were taken at random from the daily menus, during the month of January, of a Michigan family of seventeen persons, grown persons and hearty, growing children, none younger than six years. In the estimates made of the cost of material, wherever fractions occurred, the next higher whole number was taken. No butter was used, a small pitcher of cream for each individual supplying its place. The milk used for cooking was not counted, since in this case most of the cream had been removed, and its cost reckoned at the entire cost of the milk itself, or twenty cents a quart, allowing four quarts of milk at five cents a quart for one quart of cream.
BILLS OF FARE.
BREAKFAST
Fresh Apples Toasted Whole-Wheat Wafers Rolled Wheat with Cream Grape Toast Whole-Wheat Puffs Toasted Wafers Baked Sweet Apples Stewed Prunes Cream Hot Milk
Cost: Apples (fresh and baked), one half peck, 10c.; one lb. rolled wheat, 5c.; one and one half lbs. zwieback for toast, 15c.; one pint of canned grape pulp for toast, 12c.; puffs (for which beside milk, three eggs at 25c. per doz., and one and one half lbs. whole-wheat flour at 5c. per lb. were used), 14c.; two and one half lbs. of California prunes, 37c.; two qts. cream, an amount quite sufficient for moistening the toast and supplying a small cream cup for each individual, 40c.; two lbs. of toasted whole-wheat wafers, 20c.
—making the entire cost of breakfast $1.53, or exactly nine cents per person.
DINNER
Lima Bean Soup Baked Potato with Cream Sauce Scalloped Vegetable Oysters Graham Grits Whole-Wheat Bread Whole-Wheat Wafers, Toasted Canned Cherries Citron Apples with Whipped Cream Cream Hot Milk
Cost: One and one fourth lbs. Lima beans, 9c.; one half peck of potatoes, 12c.; one lb. Graham grits, 5c.; 1 loaf whole-wheat bread, 10c.; 2-1/4 lbs. whole-wheat wafers, 23c.; canned cherries, 25c.; apples and citron, 10c.; 3 bunches vegetable oysters, 15c.; cream (1 cup for the soup, one for the cream sauce, and one for whipped cream, beside three and one fourth pints for individual use), 50c.; flour and sugar for cooking, 10c.
Total, $1.69—a little less than ten cents each.
BREAKFAST NO. 2
Bananas Oatmeal Gravy Toast Graham Gems Toasted Wafers Apple Sauce Cream Hot Milk
Cost: 1 1/2 doz. bananas, 45c.; toast, 15c.; cream for gravy, 5c.; material for gems (Graham flour, milk, and a small portion of cream), 8c.; apple sauce, 10c.; wafers, 20c.; cream for individual use, 30c.; sugar, 5c.
Total, $1.46, or a trifle more than 8 cents apiece.
DINNER NO. 2
Tomato and Macaroni Soup Boiled Potato with Gravy Mashed Peas Pearl Barley with Raisins Whole-Wheat Bread Toasted Wafers Canned Berries Apple Tapioca with Cream Cream Hot Milk
Cost: For the soup was required two cans of tomatoes at 10c. each, 2 oz. macaroni at 15c. per lb., and one cup of cream, 27c.; 1/2 peck of potatoes, 12c.; 1 1/2 lbs. peas, 6c.; 1 lb. pearl barley, 5c.; 1/3 lb. raisins, 5c.; 1/2 lb. tapioca, 3c.; apples, 20c.; cream, 50c.; canned fruit, 25c.; flour and sugar, 4c.
Total, $1.70—ten cents apiece for each member of the household.
The following bills of fare were used by an Iowa family of six persons. The prices given were those current in that locality in the month of March.
BREAKFAST
Apples Rolled Oats Tomato Toast Toasted Wafers Graham Gems Patent Flour Bread Dried Apple Sauce Cream Hot Milk
Cost: One sixth peck of apples, 3 1/3c.; one third lb. rolled oats, 1 2/3c.; three fourths lb. whole-wheat wafers, 7 1/2c.; one half can tomatoes, 5c.; bread for table and for toast, 10c.; material for gems, 3 1/2c.; dried apples, 6c.; sugar, 2c.; cream and milk, 15c.
Average cost for each person, 9 1/2 cents.
DINNER
Canned Corn Soup with Croutons Scalloped Tomato Parsnip with Egg Sauce Graham Mush Buns Whole-Wheat Bread Cup Custard Cream Hot Milk
Cost: One can of corn, 10c.; tomatoes (using the half can left over from breakfast), 5c.; bread for the table, for the scalloped tomatoes, and for croutons for the soup, 10c.; parsnips, 5c.; buns, 5c.; four eggs, 6 1/2c.; milk and cream, 15c.; sugar, 2c.; Graham flour, 1c.
Average cost, 10 cents apiece.
The material for the bills of fare given on the next page was reckoned at prices current in a city in northern West Virginia, in the autumn, and was for a family of six persons.
BREAKFAST
Browned Rice Graham Crisps Whole-Wheat Puffs Dried Peach Sauce Cream Hot Milk
Cost: One half doz. bananas, 10c.; one half lb. rice, 5c.; puffs, 5c; crisps 2-1/3c.; one lb. dried peaches, 8c.; 2 qts. milk, 10c.; sugar, 1-1/2c.
Total, 42 cents, or 7 cents for each individual.
DINNER
Tomato Soup with Croutons Baked Potatoes Mashed Peas Rolled Wheat Whole-Wheat Bread Orange Rice Cream Hot Milk
Cost: One half peck tomatoes, 7-1/2c.; one fourth peck potatoes, 5c.; one half lb. rolled wheat, 2-1/2c.; one fourth loaf of bread to make croutons, 2-1/2c,; whole-wheat bread, 5c.; one half doz. oranges,12-1/2c.; one half lb. rice, 5c.; two qts. milk, 10c.
Total, 60 cents, or exactly 10 cents apiece.
The following four days' bills of fare,—the first two served by a Michigan lady to her family of four persons, the second used by an Illinois family of eight,—although made up of much less variety, serve to show how one may live substantially even at a very small cost.
BREAKFAST NO. 1
Apples Graham Mush with Dates Toasted Wafers Bread Dried Apples Stewed with Cherries Milk Cream
Cost: Apples, 4c.; Graham mush and dates, 3c.; toasted wafers, 3c.; bread, 2c.; sauce, 3c.; milk and cream, 5c.
Total, 20 cents, or 5 cents apiece.
DINNER NO. 1
Baked Potatoes with Gravy Mashed Peas Oatmeal Blancmange Whole-Wheat Bread Stewed Fruit Milk Cream
Cost: Mashed peas, 3c.; baked potato and gravy, 3c.; whole-wheat bread, 2c.; milk and cream, 5c.; Oatmeal Blancmange, 2c.; Sauce, 5c.
Total cost, 20 cents, or 5 cents apiece.
BREAKFAST NO. 2
Apples Graham Grits Zwieback Cream Milk
Cost: Apples, 4c.; Graham grits, 2c.; Graham gems, 5c.; Zwieback, 2c.; cream and milk, 5c.
Total, 20 cents, or 5 cents per person.
DINNER NO. 2
Pea and Tomato Soup Scalloped Potatoes Graham Rolls Rice Custard Milk Cream
Cost: Soup, 4c.; potatoes, 1c.; rolls 4c.; milk and cream, 5c.; rice custard, 6c.
Total, 20 cents, or 5 cents each.
BREAKFAST NO. 3
Baked Apples Graham Grits with Cream Cream Toast Graham Gems Graham and Whole-Wheat Wafers Stewed Prunes
BREAKFAST NO. 4
Oatmeal with Cream Blueberry Toast Breakfast Rolls Graham and Whole-Wheat Wafers Stewed Apples
DINNER NO. 3
Bean Soup with Croutons Mashed Potatoes Pearl Wheat Macaroni with Tomato Sauce Oatmeal Crackers Patent Flour Bread Fresh Apples
DINNER NO. 4
Rice Soup Baked Potatoes with Cream Gravy Baked Beans Graham Crackers Whole-Wheat Bread Fresh Apples Farina with Cream
Material necessary to furnish these four meals for eight persons,— Six lbs. flour, 18c.; two lbs. crackers, different varieties, 20c.; pearl wheat, oatmeal, graham grits, and farina, one half lb. each, 10c.; one peck apples, 30c.; prunes, 10c.; one half lb. rice, 3-1/2c.; two lbs. beans, 8c.; one can tomatoes, 10.; one half peck of potatoes, 13c.; blueberries, 10c.; eight qts. milk, 32c.; macaroni, 5c.; sugar, 1-1/2c.
Total, $1.71, or cost to each individual, 5-2/3 cents a meal.
TABLE TOPICS.
The food on which the man who would be healthy should live must be selected so as to ensure variety without excess.—Dr. Richardson.
Hearty foods are those in which there is an abundance of potential energy.—Prof. Atwater.
AN OLD-FASHIONED RECIPE FOR A LITTLE HOME COMFORT.—Take of thought for self one part, two parts of thought for family; equal parts of common sense and broad intelligence, a large modicum of the sense of fitness of things, a heaping measure of living above what your neighbors think of you, twice the quantity of keeping within your income, a sprinkling of what tends to refinement and aesthetic beauty, stirred thick with the true brand of Christian principle, and set it to rise.—Sel.
For all things have an equal right to live. 'T is only just prerogative we have; But nourish life with vegetable food, and shun the sacrilegious taste of blood.—Ovid.
A BATCH OF DINNERS
HOLIDAY DINNERS,
A Special dinner for a holiday celebration has so long been a time-honored custom in most families, that the majority of housewives consider it indispensable. While we admire the beautiful custom of gathering one's friends and neighbors around the hospitable board, and by no means object to a special dinner on holiday occasions, yet we are no wise in sympathy with the indiscriminate feastings so universally indulged in at such dinners, whereby stomachs are overloaded with a decidedly unhealthful quality of food, to be followed by dull brains and aching heads for days to come.
And this is not the extent of the evil. Holiday feasting undoubtedly has much to do with the excessive use of intoxicants noticeable at such times. Tempted to overeat by the rich and highly seasoned viands which make up the bill of fare, the heaviness resulting from a stomach thus overburdened creates a thirst not readily satisfied. A person who has noted how frequently one is called upon to assuage thirst after having eaten too heartily of food on any occasion, will hardly doubt that indigestible holiday dinners are detrimental to the cause of total abstinence.
Then, for the sake of health and the cause of temperance, while an ample repast is provided, let not the bill of fare be so lavish as to tempt to gormandizing; and let the viands be of the most simple and wholesome character practicable, although, of course, inviting. As an aid in this direction, we offer the following bills of fare;—
THANKSGIVING MENUS.
NO. 1
Tomato Soap with Pasta d'Italia Stuffed Potatoes Canned Asparagus Pulp Succotash Celery Graham Grits Fruit Rolls Graham Puffs Buns Canned Peaches Pumpkin Pie Baked Chestnuts Grape Apples Fresh Fruits
NO. 2
Vegetable Oyster Soup Potato Puff Roasted Sweet Potatoes Parsnip Stewed with Celery Beet Salad Boiled Wheat with Raisins Cream Crisps Whole-Wheat Bread Crescents with Peach Jelly Canned Fruit Cranberry Tarts Almonds and Pecans
HOLIDAY MENUS.
NO. 1
Canned Corn Soup Mashed Sweet Potato Macaroni with Tomato Sauce Canned Wax Beans or Cabbage Salad Steamed Rice Graham Puffs Fruit Bread Toasted Wafers Canned Strawberries Malaga Grapes Loaf Cake with Roasted Almonds Bananas in Syrup
NO. 2
Pea and Tomato Soup Ornamental Potatoes Scalloped Vegetable Oysters Egg and Macaroni Farina with Fig Sauce Sally Lunn Gems Beaten Biscuit Graham Bread Apply Jelly Canned Gooseberries Prune Pie with Granola Crust Citron Apples Pop Corn
PICNIC DINNERS
A picnic, to serve its true end, ought to be a season of healthful recreation; but seemingly, in the general acceptation of the term, a picnic means an occasion for a big dinner composed of sweets and dainties, wines, ices, and other delectable delicacies, which tempt to surfeiting and excess. The preparation necessary for such a dinner usually requires a great amount of extra and wearisome labor, while the eating is very apt to leave results which quite overshadow any benefit derived from the recreative features of the occasion. It is generally supposed that a picnic is something greatly conducive to health; but where everything is thus made subservient to appetite, it is one of the most unhygienic things imaginable.
The lunch basket should contain ample provision for fresh-air-sharpened appetites, but let the food be as simple as possible, and of not too great variety. Good whole-wheat or Graham bread in some form, with well sterilized milk and cream, or a soup previously prepared from grains or legumes, which can be readily heated with the aid of a small alcohol or kerosene stove, and plenty of fruit of seasonable variety, will constitute a very good bill of fare. If cake is desirable, let it be of a very simple kind, like the buns or raised cake for which directions are given in another chapter. Beaten biscuits, rolls, and crisps are also serviceable for picnic dinners. Fruit sandwiches—made by spreading slices of light whole-wheat or Graham bread with a little whipped cream and then with fresh fruit jam lightly sweetened, with fig sauce or steamed figs chopped, steamed prunes or sliced bananas—are most relishable. These should be made on the ground, just before serving, from material previously prepared. An egg sandwich may be prepared in the same manner by substituting for the fruit the hard-boiled yolks of eggs chopped with a very little of the whitest and tenderest celery, and seasoned lightly with salt. Two pleasing and palatable picnic breads may be made as follows:—
RECIPES.
PICNIC BISCUIT.—Prepare a dough as for Raised Biscuit, page 145, and when thoroughly kneaded the last time, divide, and roll both portions to about one fourth of an inch in thickness. Spread one portion with stoned dates, or figs that have been chopped or cut fine with scissors, cover with the second portion, and cut into fancy shapes. Let the biscuits rise until very light, and bake. Wash the tops with milk to glace before baking.
FIG WAFERS.—Rub together equal quantities of Graham meal, and figs that have been chopped very fine. Make into a dough with cold sweet cream. Roll thin, cut in shape, and bake.
If provision can be made for the reheating of foods, a soup, or grain, macaroni with tomato sauce, or with egg or cream sauce, or some similar article which can be cooked at home, transported in sealed fruit cans, and reheated in a few moments on the grounds, is a desirable addition to the picnic bill of fare.
Recipes for suitable beverages for such occasions will be found in the chapter on Beverages.
SCHOOL LUNCHES.
Mothers whose children are obliged to go long distances to school, are often greatly perplexed to know what to put up for the noonday lunch which shall be both appetizing and wholesome. The conventional school lunch of white bread and butter, sandwiches, pickles, mince or other rich pie, with a variety of cake and cookies, is scarcely better than none at all; since on the one hand there is a deficiency of food material which can be used for the upbuilding of brains, muscles, and nerves; while on the other hand it contains an abundance of material calculated to induce dyspepsia, headache, dullness of intellect, and other morbid conditions. Left in an ante-room, during the school session, until, in cold weather, it becomes nearly frozen, and then partaken of hurriedly, that there may be more time for play, is it to be wondered at that the after-dinner session drags so wearily, and that the pupils feel sleepy, dull, and uninterested? Our brains are nourished by blood made from the food we eat; and if it be formed of improper or unwholesome food, the result will be a disordered organ, incapable of first-class work.
Again, the extra work imposed upon the digestive organs and the liver in getting rid of the excess of fats and sugar in rich, unwholesome foods, continually overtaxes these organs.
It can hardly be doubted that a large majority of the cases of so-called overwork from which school children suffer, are caused by violation of hygienic laws regarding food and diet rather than by an excess of brain work; or in other words, had the brain been properly nourished by an abundance of good, wholesome food, the same amount of work could have been easily accomplished with no detriment whatever.
Whenever practicable, children should return to their homes for the midday lunch, since under the oversight of a wise mother there will be fewer violations of hygienic laws, and the walk back to the school room will be far more conducive to good digestion than the violent exercise or the sports so often indulged in directly after eating. When this is impracticable, let the lunch be as simple as possible, and not so ample as to tempt the child to overeat. Good whole-wheat or Graham bread of some kind, rolls, crisps, beaten biscuit, sticks, fruit rolls, and wafers, with a cup of canned fruit or a bottle of rich milk as an accompaniment, with plenty of nice, fresh fruits or almonds or a few stalks of celery, is as tempting a lunch as any child need desire. It would be a good plan to arrange for the heating of a portion of the milk to be sipped as a hot drink. In many school rooms the ordinary heating stove will furnish means for this, or a little alcohol stove or a heating lamp may be used for the purpose, under the supervision of the teacher.
Furnish the children with apples, oranges, bananas, pears, grapes, filberts, and almonds in place of rich pie and cake. They are just as cheap as the material used for making the less wholesome sweets, and far easier of digestion. An occasional plain fruit or grain pudding, cup custard, or molded dessert may be substituted for variety. Fruit sandwiches, or a slice of Stewed Fruit Pudding prepared as directed on page 308 are also suitable for this purpose.
Rice prepared as directed below makes a wholesome and appetizing article for the lunch basket:—
CREAMY RICE.—Put a pint of milk, one quarter of a cup of best Carolina rice, a tablespoonful of sugar, and a handful of raisins into an earthen-ware dish, and place on the top of the range where it will heat very slowly to boiling temperature. Stir frequently, so that the rice will not adhere to the bottom of the dish. When boiling, place in the oven, and bake till the rice is tender, which can be ascertained by dipping a spoon into one side and taking out a few grains. Twenty minutes will generally be sufficient.
Much care should be used in putting up the lunch to have it as neat and dainty as possible. A basket of suitable size covered with a clean white napkin is better for use than the conventional dinner pail, in which air-tight receptacle each food is apt to savor of all the others, making the entire contents unappetizing, if not unwholesome.
SABBATH DINNERS.
One of the most needed reforms in domestic life is a change to more simple meals on the Sabbath. In many households the Sabbath is the only day in the week when all the members of the family can dine together, and with an aim to making it the most enjoyable day of all, the good housewife provides the most elaborate dinner of the week, for the preparation of which she must either spend an unusual amount of time and labor the day previous or must encroach upon the sacred rest day to perform the work.
Real enjoyment ought not to be dependent upon feasting and gustatory pleasures. Plain living and high thinking should be the rule at all times, and especially upon the Sabbath day. Nothing could be more conducive to indigestion and dyspepsia than this general custom of feasting on the Sabbath. The extra dishes and especial luxuries tempt to over-indulgence of appetite; while the lack of customary exercise and the gorged condition of the stomach incident upon such hearty meals, fosters headaches and indigestion and renders brain and mind so inactive that the participants feel too dull for meditation and study, too sleepy to keep awake during service, too languid for anything but dozing and lounging, and the day that should have fostered spiritual growth is worse than thrown away. Nor is this all; the evil effects of the indigestion occasioned are apt to be felt for several succeeding days, making the children irritable and cross, and the older members of the family nervous and impatient,—most certainly an opposite result from that which ought to follow a sacred day of rest.
Physiologically such feasting is wrong. The wear and consequent repair incident upon hard labor, calls for an equivalent in food; but when no labor is performed, a very moderate allowance—is all that is necessary, and it should be of easy digestibility. Let the Sabbath meals be simple, and served with abundant good cheer and intelligent thought as an accompaniment.
Let as much as possible of the food be prepared and the necessary work be done the day previous, so that the cook may have ample opportunity with the other members of the family to enjoy all Sabbath privileges. This need by no means necessitate the use of cold food nor entail a great amount of added work in preparation. To illustrate, take the following—
SABBATH BILL OF FARE.
BREAKFAST
Fresh Fruit Rolled Wheat with Cream Prune Toast Whole-Wheat Bread Toasted Waters Buns Fresh Strawberries
DINNER
Canned Green Corn Soup Creamed Potato Green Peas Tomato and Macaroni Rice Toasted Wafers Beaten Biscuit Buns Canned Peaches Fruit and Nuts
Both the rolled wheat and rice may be prepared the day previous, as may also the prune sauce for the toast, the buns, bread, and nearly all the other foods. The potatoes can be boiled and sliced, the corn for the soup rubbed through the colander and placed in the ice chest, the green peas boiled but not seasoned, and the macaroni cooked and added to the tomato but not seasoned. The berries may be hulled, the nuts cracked, and the canned fruit opened. If the table is laid over night and covered with a spread to keep off dust, a very short time will suffice for getting the Sabbath breakfast. Heat the rolled wheat in the inner dish of a double boiler. Meanwhile moisten the toast; and heat the prune sauce.
To prepare the dinner, all that is necessary is to add to the material for soup the requisite amount of milk and seasoning, and heat to boiling; heat and season the peas and macaroni; make a cream sauce and add the potatoes; reheat the rice, which should have been cooked by steaming after the recipe given on page 99.
All may be done in half an hour, while the table is being laid, and with very little labor.
TABLE TOPICS.
WATER.
To the days of the aged it addeth length; To the might of the strong it addeth strength; It freshens the heart, it brightens the sight; 'T is like quaffing a goblet of morning light.
—Sel.
It is said that Worcester sauce was first introduced as a medicine, the original formula having been evolved by a noted physician to disguise the assafetida which it contains, for the benefit of a noble patient whose high living had impaired his digestion.
The turnpike road to people's hearts I find Lies through their mouth, or I mistake mankind.—Dr. Wolcott.
A good dinner sharpens wit, while it softens the heart.—Daran.
Small cheer and great welcome make a merry feast.—Shakespeare.
INDEX.
Absorption 38 Acetic acid 119 Acetic fermentation 119 Acorn coffee 433 A fourteenth century recipe 219 After mealtime 471 Aladdin cooker 66 Albumen 26, 53, 78, 365, 384 Albumenized milk 425 Alcoholic fermentation 119 Almond cornstarch pudding 321 cream 321 paste, to prepare 298 sauce 352 Almonds 212 blanched 212, 215 Alum, how to detect in flour 115 Ancient recipe for cooking barley 95 Animal food 391 Anti-fermentatives 192 Appetite, education of 449 Apple, the 169 and bread custard 321 beverage 433 cake 344 charlotte 321 compote 188 custard 320, 321 custard pie 338 dessert 299 jelly 206 jelly without sugar 207 meringue dessert 300 pudding, baked 302 rose cream 300 sago pudding 311 Apple sandwich 303 shape 314 snow 300 tapioca 309 tart 317 toast 290 toast water 433 Apples, directions for serving 179 in jelly 314 sour, raw, digestion of 39 stewed whole 187 sweet, raw, digestion of 39 with apricots 189 with raisins 189 Apricots 171 Apricot toast 290 Arrowroot blancmange 437 gruel 421 jelly 437 Artificial butter 373 feeding 446 foods, digestibility of 445 human milk 444 Art of dining, the 456 Asparagus 254 and peas 255 on toast 255 points 255 preparation and cooking of 254 recipes for cooking 255 soup 276, 415 stewed 256 toast 290 with cream sauce 255 with egg sauce 256 Assama 135 Avena 91 Avenola 429
Baccate fruits or berries 168 Bacteria in gelatine 313 Bad cookery, evils of 46 Bad cooking the ally of intemperance 46 Bain marie 232, 464 Baked apples 186, 189 apple loaf 319 apple pudding 302 apple sauce 187 apples with cream 300 bananas 301 barley 97 bean soup 276 beets 247 cabbage 250 corn 265 egg plant 262 fish 410 milk 433 parsnips 244 peaches 190 pears 189 potatoes 235 quinces 187 sweet apple dessert 300 sweet potatoes 239 turnips 242 vegetables 231 Baking 49 powders 150 Banana custard 322 dessert 310 dessert with gelatine 315 pie 338 shortcake 318 toast 290 Bananas 177 directions for serving 179 in syrup 301 Barley 95 and fruit drink 434 antiquity of 95 bread 110 description of 95 digestibility of 96 digestion of 39 fig pudding 302 fruit pudding 302 general suggestions for cooking 96 grain, structure of 96 gruel 422 lemonade 433 meal in the time of Charles I 96 milk 434 milk for infants 443 nutritive value of 96 patent 96 pearl 96 pot 96 recipes for cooking 97 Scotch milled 96 soup 415 used for bread making 96 Batter for bread, test for lightness of 129 pudding 332 Beans 222 boiled in a bag 223 green, description of 264 green, recipes for cooking 267 Lima 267 pod, digestion of 39 preparation and cooking of 222 recipes for cooking 223 shelled 267 string 267 time required for cooking 223 time required for digestion 222 Bean and corn soup 276 and hominy soup 276 and potato soup 276 and tomato soup 277 Bean gems 160 Beaten biscuit 161 Beating 55 Beaumont's experiments 29 Beef, broiled 399 broth and oatmeal comparative food value of 392 digestion of 39 economy and adaptability in selection of 398 jerked 394 juice 427 liver of 392 recipes for cooking 399 selection of 393 smothered 400 soups 411 stewed 400 tea 43, 426, 427 tea and egg 427 tea in bottles 427 tea, nutritive value of 426 Beet coffee 360 greens 247 hash 247 salad or chopped beets 248 sugar 26 Beets 246 baked 247 preparation and cooking of 246 recipes for cooking 247 stewed 248 with potatoes 247 Berries 189 Berry shortcake 318 toast 291 Beverages 357 cold, recipes for 361 for the sick, recipes for 433 from fruit juices for the sick 432 recipes for 360 Bile 36 Bills of fare for 52 weeks 487-538 Bills of fare 440 Birds baked in sweet potatoes 406 Black bean soup 277 Blackberry, the 176 beverage 361 cornstarch pudding 303 mush 293 syrup 210 tapioca 310 Blackberries, directions for serving 181 Boiled apples with syrup 188 Boiled beans 223 beets 248 cabbage 250 carrots 246 cauliflower 251 custard 322 custard bread pudding 322 leg of mutton 401 macaroni 106 parsnips 244 potatoes in jackets 235 potatoes without skins 235 potato yeast 141 rice 99 rice, digestion of 98 sweet potatoes 239 turnips 241 wheat 87 Boiling 51, 395 of vegetables 231 violent, result of 51 Bottled beef tea 427 Bran stock 277 Brass utensils 58 Bray 109 Brazil nuts 213 Bread and apricot pudding 323 and fig pudding 323 and fruit custard 332 articles from which prepared 110 care after baking 136 corn 146 corn, digestion of 39 custard, steamed 333 custard pudding 332 dryness of 133 early forms of 109 entire wheat 112, 138 for the sick 436 Graham 138 heavy, cause of 155 how to knead 132 keeping of 137 perfectly risen 130 to detect alum in 116 to detect whiting in 116 in desserts 297 fermented 118 flour, amount of required 126 made light with air 152 making, chemistry of 116 materials, how to combine 125 milk 142 moldy 297 necessary qualities of 111 of mulberries 110 overfermentation of 120 pans 134 pie 338 pulled 143 rye 144 sour 130, 297 stale 138 stale, use of 453 steamed 140 test of 140 the rising of 129 unfermented, general directions for making 152 unfermented, time required for baking 155 unleavened 117 Vienna 142 water 142 white, injurious effects of 111 whole-wheat 138, 143 whole-wheat, proportion of phosphates in 112 Breads, fermented 142 Breadstuffs and bread-making 109 Breakfast dishes 287 miscellaneous 293 Breakfast, grains for 84 rolls 160 Breakfasts and dinners, a year's 481 the ideal 288 use of fruits for 288 Breaking bread 110 Brewis 293 Broccoli 251 recipes 251 Broiled beef 399 Broiled birds 406 fish 410 mutton chop 401 potato 238 steak 430 Broiling 49, 397 Brose 93 Broth panada 428 vegetable 428 Brown Betty 305 bread 146 sauce 351 soup 277 Browned cauliflower 252 flour in soups 274 mush 103 parsnips 244 rice 100 sweet potatoes 240 Budrum 93 Buns, plain 343 Butter 364, 370 absorbent properties of 376 artificial 373 digestion of 39 emulsified 378 French 378 good, test for 372 in ancient times 373 in bread 127 keeping qualities of 375 making 374 Butterine 373 Buttermilk, composition of 370 Butternut 214 Butter-oil 373
Cabbage, description of 248 baked 250 boiled 250 digestion of 39 hash 250 preparation and cooking of 249 recipes for cooking 250 salad 250 with celery 250 with tomatoes 250 Cake, general directions for making 343 heat required for baking 344 icing for 346 made light with yeast 344 recipes for making 344 Calves' brains 392 Candies 449 Cane sugar 26 Canned corn soup 278 green pea soup 278 Canning fruit 193 utensils 197 Caramel coffee 360 custard 323 for coloring soup brown 415 sauce 352 Carrots 245 digestibility of 245 pie 338 pudding 323 recipes for cooking 246 soup 278 Carrots boiled 246 preparation and cooking 245 stewed 246 with egg sauce 246 Casein 26, 78, 365, 372 Cauliflower 251 and broccoli, preparation and cooking 251 recipes for cooking 251 with egg sauce 252 with tomato sauce 252 Celery 253 and potato hash 254 recipes for cooking 253 sauce 352 soup 278 to keep fresh 253 with tomato sauce 254 Cellar 70 floor 70 need of frequent whitewashing 70 ventilation of 70 walls 70 Cereals 78 Charcoal 47 Cheese 376 cottage 377 Chinese 218 Cherry, the 171 jelly 207 tart 318 toast 291 Cherries 189 direction for serving 179 to can 202 Chicken 430 broth 427 jelly 430 panada 428 China closet 67, 457 the care of 477 Chinese soup strainer 273 Chestnut, the 214 bread 110 soup 278 Chestnuts, boiled 215 mashed 215 Chocolate 359 Chopped beets 248 cabbage 250 turnips 242 Cinders, use of 49 Citric acid 165 Citron 173 apples 186 Clams 409 Clear dessert 315 Clearing the table 471 Clear jelly, to make 205 Clotted cream 377 Coal 47 Coarse hominy 104 Cobnut 214 Cocoa 359 Cocoanut, the 213 and cornstarch blancmange 303 cornstarch pudding 323 custard 323 custard cake 345 flavor 298 pie 338 sauce 352 rice custard 324 Coffee 359 Coke 47 Colander, use of in the preparation of soups 273 Combination soup 275, 279 Compartment sink 68, 69 Compote of apples 188 Compound stock 414 Compressed yeast 122 Condiments 29 in cookery 46 Condensed milk 369 Cooked fruit 185 Cookery 45 Cooking of grains 81 utensils 56 Copper utensils 58 Cornaro, experiences of 441 Corn 101 and chicken 406 and tomatoes canned 269 bread, digestion of 39 cake 147 cakes 265 canned 268 digestibility of 101 dodgers 158, 159 dried 266 keeping qualities of 102 lob 102 mush rolls 160 pudding 265 puffs 158 roasted green 265 stewed green 266 Corn meal 102 and fig pudding 324 crust 337 cubes 103 mush 103 mush with fruit 103 pudding 324 recipes for cooking 103 suggestions for cooking 102 Cornstarch blancmange 303 fruit mold 303, 304 meringue 324 pudding, plain 328 with raisins 303 with apples 303 Cottage cheese 377 Cows' milk, analysis of 364 milk, prepared for infants 443 Crab apples, to can 203 Crab apple jelly 207 Cracked potatoes 236 wheat 86, 87 wheat pudding 304, 324 Cranberry, the 175 drink 434 jelly 207 pie 339 Cranberries, to keep 184 and sweet apples 190 with raisins 190 Cream 364, 370 barley soup 279 cake 345 composition of 370 corn cakes 159 crisps 161 digestibility of 370 filling 337 for shortcake 319 Graham rolls 160 or white sauce 351 pea soup 279 pie 339 sauce 352 temperature for raising 368 toast 291 toast with poached eggs 291 use of in soups 274 wholesomeness of 371 Creamed parsnips 244 potatoes 237 turnips 242 Creamery 371 Creamy rice 548 Crescents 145 Crust coffee 434 Crusts 157 Croutons 453 Cucumber, description of 263 the serving of 263 Cupboards 62 Cupboard ventilation 62 Cup custard 320, 325 Currantade 434 Currant jelly 437 puffs 157 Custard, boiled 322 in cups 320 plain 328 puddings 319 pudding, importance of slow cooking of 319 puddings, recipes for cooking 320 sauce 353 snowball 331 steamed 330 tapioca 331 Cut-glass ware 476 Cymling 258 description of 258 preparation and cooking of 258
Date, the 172 bread 146 pudding 333 Decaying vegetables in cellar 70 Delicate cup cake 345 Description of Indian corn 101 Desserts 296 fruits, recipes for 299 for the sick 437 general directions for preparation of 297 made of fruit, grains, bread, etc., recipes for 302 made with, gelatine, recipes for 314 molded 293 objections to 296 with crusts, recipes for 317 with manioca 312 with sago 311, 312 with tapioca, recipes for 309 with tapioca 309 Devonshire cream 377 Dextrine 78 Diabetic biscuit 436 Diastase86 Diet of the pyramid builders 218 for older children 447 for the young 442 simplicity in 41 Digestion deferred by the use of fried foods 54 hygiene of 40 in stomach 37 intestinal 38 liver 39 Salivary 37 time required for 39 Digestive apparatus 35 fluids, uses of 38 Dining, the art of 456 Dining room, the 456 furnishing of 456 temperature of 469 ventilation of 457 Dinners, a batch of 543 holiday 543 Dinner parties, invitations for 467 suggestions concerning 466 Diseased animal food 390 Disease germs in meat 391 Dish closet, utensils for 67 Dish drainer 68 Dishing up 463 Dishes, washing the 472 Dish mop 475 towel rack 74 Double boiler 53, 81 in the preparation of gravies 351 in the preparation of gruels 421 substitute for 81 Double broth 414 Dough 117 kneading the 131 Drafts and dampers, management of 49 Draining dishes 475 Drain pipes 64 Dried apple pie 339 apple pie with raisins 339 apples with other dried fruit 191 apples 190 apricot pie 339 apricots and peaches 191 pears 191 Drinks and delicacies for the sick 432 Dropped eggs 386 Drupaceous fruits 168 Dry granola 293 Drying fruit 211 Drying towels 475 Dry toast with hot cream 292 Duck, digestion of 39
Eating between meals 449 hastily 40 too much 42 when tired 42 Effects of cooking fat 53 Egg gruel 422 lemonade 434 panada 429 plant, description of 262 sauce 352, 353 Egg Cream 434 Eggs and macaroni 107 composition of 380 digestion of 39 for the sick, recipes for 431 for use in desserts 297 how to choose 381 how to keep 382 in cream 386 in shell 384 in sunshine 385 micro-organisms in 381 poached 386 poached in tomatoes 385 recipes for cooking 384 stale 297 test for 381 to beat 383 use of in unfermented breads 154 Evaporation 54 Evaporated peach sauce 191 Extension strainer 421
Fancy omelets 387 Farina 88, 89 blancmange 304 custard 325 fruit mold 304 molded 89 nutritive value of 89 pie 339 pudding 325 recipes for cooking of 89 with fig sauce 89 with fresh fruit 89 Fat, decomposition by the action of heat 54 Fats 26 effects of cooking upon 53 Fatty matter 42 Fermentation 118 the different stages of 119 temperature for 121 the process of 118 Fermentative agents 120 Fermented breads 142 recipes for 142 Fibrin 26, 78 Field corn 101 Fig, the 176 layer cake 345 pudding, steamed 333 Filbert, the 214 Filters 69 Fine hominy or grits 104 Fires, care of 48 Fish 408 as a brain-food 408 baked 410 best method for cooking 410 boiled 410 broiled 410 how to select and prepare 409 parasites in 408 recipes for cooking 410 Flavoring suggestions for 298 Flaxseed tea 434 Floated egg 431 Floating island 325 Floors, kitchen 61 Flour, to keep 115 absorbent quality of 126 adulteration of, how to select 116 deleterious adulteration of 115 entire wheat 114 Graham, how to test 114 gruel 422 how to select 113 measuring of 55 Flummery 93 Foam omelets 387 Foamy sauce 353 Food amount required 42 apologies for 469 Food elements 25 changes in by cooking 45 correct proportion of in wheat 79 deficiency of 43 excess of 42 nitrogenous, subject to rapid decomposition 118 proportions of 28 uses of 27 Food for infants 444 for infants, quantity of 445 for the aged and the very young 439 for the aged, requirements for 439 for the sick 418 for the sick, to heat 420 for the sick, utensils for the preparation of 420 mucilaginous, excellent in gastro-enteritis 444 Foods 35 adding to boiling liquids 54 combinations of 28, 43 digestion of 35 effects of hard and soft water upon 52 Fowl, broiled 406 to stuff 406 to truss 405 Fowls, digestion of 39 Fragments and left-over food 452 French butter 378 rolls 145 Fresh fruit compote 301 fruit pie 336 Fried foods for breakfast 287 Frosted fruit 181 Frozen fish 410 Fruit 164 acids 165 beverage 361 cake 346 canned, selection of 193 canned, the storing of 198 canned, to open 199 canned, to sterilize 193 canning, causes of failure in 198 canning of 193 cans, to test 193 cause of decay 192 cellar, the 184 cooking of for jelly 204 crackers 162 custard 325 dessert 299 directions for picking and handling 182 directions for serving 179 dried, for cake 343 foam dessert 315 for the sick 432 for the table 178 general directions for cooking 185 how to keep fresh 182 ices 211 jelly 204 jelly cake 345 jelly, recipes for 206 jelly, storing of 206 jelly, straining the juice for 204 jelly, time required for boiling juice 205 juices for the sick 432 juices, recipes for 209 loaf 142 loaf with Graham or whole-wheat flour 146 or vegetables in tin cans 199 pie 339 pudding 305 rolls 142, 161 sandwich 545 sauce 354 shape 315 shortcake 318 sugar 26 syrup 210 tapioca 310 the storing of 183 the circulation of juice in 178 the preservation of 192 to cook for canning 194 use of spices with 185 Fruits, analysis of 166 at the beginning of a meal 168 dried 298 drying of 211 for breakfast 288 in jelly 208 kinds most easily digested 165 recipes for cooking 186 stale 167 structure of 165 their value as nutrients 165 Frumenty 87, 293 Frying 53 Fuel 47 economical use of 48 waste of 51
Galvanized iron ware 57 Game, suggestions for selection of 403 Garbage 479 Gasoline and gas 47 Gastric juice 36 Geese and ducks, suggestions for selection of 404 Gelatine, a culture medium 313 custard 315 nutritive value of 313 preparation of for deserts 314 Gem irons 152 irons, filling of 156 Germs in stale fruits 167 in the fermentation of bread 120 Glass, care of 476 utensils 477 Glucose 26 Gluten 78 custard 431 cream 422 gruel 422 meal custard 431 meal gems 436 meal gruel 422 mush 429 Gofio 95 Gold and silver cake 346 Gooseberry 174 tart 318 Gooseberries, directions for serving 179 to can 200 Graham apple mush 90 bread 139, 144 crisps 161 flour 88, 113 gems 157 grits 89 grits gruel 423 grits, how manufactured 88 grits, nutritive value of 89 grits pudding 325 gruel 422 mush 90 mush with dates 90 puffs 156, 157 rolls 160 salt-rising bread 147 Grain and fruit diet for the aged 440 Grains 78 an economical food and liquids employed for cooking 82 composition of 78 digestibility of 78 for the sick 429 for breakfast 84 importance of variety and use of 79 insalivation of 80 in soups 274 insufficiently cooked not easily digested 81 left over 454 nutritive value of 78 suggestions for cooking 81 use of by other nationalities 79 use of condiments with 79 Granite ware 57 utensils, to clean 474 Granola 429 crust 337 fruit mush 91 gems 159 mush 91 peach mush 91 Granular corn meal 102 Grape apples 301 fruit, the 173 beverage 361 jelly 208 jelly pie 340 juice 209 sugar 26 tart 338 toast 292 Grapes, to keep 184 directions for serving 180 Gravy toast 291 Gravies and sauces 350 and sauces for vegetables, recipes for 351 to flavor 351 Green bean soup 280 beans, preparation and cooking of 264 corn 264 corn, boiled 265 corn preparation and cooking of, recipes 264, 265 corn soup pea soup 280 peas, dried 222 peas, preparation and cooking of 264 Ground air 70 Ground rice pudding 326 Gruel, barley 422 egg 422 flour 422 gluten meal 422 Graham 422 Indian meal 423 lemon oatmeal 403 milk oatmeal 423 oatmeal 424 of prepared flour 423 peptonized gluten 424 raisin 424 strainer 421 Gruels 420 recipes for 421 Gum arabic water 435
Hasty pudding 102 Hazelnut, the 214 Hickory nut, the 214 Hoecake 139 Holiday dinners 543 feasting 543 menus 544 Homemade macaroni 106 Hominy 102, 104 gems 158 Honey 26 Hop yeast 141 Hot butter toast 419 lemonade 435 milk 376, 425 water 435 Household workshop 60
Iced milk 357 tea 357 water 357 Ice in refrigerator 68 Icelandic bread 110 Iceland moss blancmange 437 moss jelly 437 Imperial rolls 145 Indian corn 101 Indian meal gruel 423 Indigestion caused by bad cooking 46 Infants' food 444 Intestinal digestion 38 juice 36 Invalid food 426 Irish moss lemonade 435 potatoes 233 Iron rust 57 utensils 57 Ivory handles 477
Jam pudding 305 Japanned goods 477 Jellied oatmeal 94 Jelly, apple 206 cherry 207 crab apple 207 cranberry 207 custard pie 340 for the sick 419, 437 grape 208 orange 208 pear 208 plum 208 producing principle 165 quince 208 with fruit 316 Julienne soup 415 Junket 425
Keeping fresh fruit 182 Kerosene oil 47 Kitchen brushes 75, 76 clock 62 conveniences 70 drain pipes 64 floor 61 flowers in 62 furnishing 61 furniture 62 good sized one 61 location of 60 plumbing 64 refuse 64 sanitary 61 sink, best material for 64 slate 63 table 63 utensils 66 ventilation 61 woodwork 62 Kneading 55, 131 table 74 Kornlet and tomato soup 280 soup 280 Koumiss 425
Lamb 402 comparative nutritive value of 392 Layer pudding 316 Lead-adulterated tin 57 test of 58 Leaven 121 Left-over foods, care of 453 fragments in soup 275 Legumes 217 composition of 217 digestibility of 218 green 219 suggestions for cooking 319 value as strength producers 218 Legumin 217 Lemon, the 173 Lemonade 362 Lemon apples 187 cornstarch pudding 326 drill 72 filling 338 flavor 299 jelly 316 meringue custard 340 oatmeal gruel 423 pie 340 pudding 326 pudding sauce 354 shortcake 318 syrup 210 Lemons and oranges, to keep 184 Lentil and parsnip soup 281 gravy with rice 226 Lentil meal 225 puree 226 soup 281 toast 292 Lentils, description of 225 mashed with beans 226 recipes for cooking 226 Lettuce 256 to clean 230 to serve 257 Lignite 47 Lima bean soup 281 Lime, the 173 Liquid, quantity required for bread making 126 Liquid yeast 140 Liquids best suited for cooking 51 Liver digestion 39 Loaf cake 347 Loaf, size of 133 Lobsters 409 Love apple 260 Luncheon, cold, provision for 545
Macaroni 105 boiled 106 description of 105 in soups 274 pudding 326 recipes for cooking 106 soup 281, 416 to select 105 to prepare and cook 106 to keep 105 with cream sauce 106 with kornlet 294 with granola 106 with raisins 293 with tomato sauce 106 Maize 101 meal 102 Mallic acid 165 Manioca 309 with fruit 312 Maple sugar 26 Mashed cabbage 250 beans 224 peas 221 parsnips 244 potatoes 236 sweet potatoes 240 Mashed turnips 243 Mastication 37 Materials, mixing of 55 Meals, drinking at 41 eating between 41 service of 464 Measures and weights, comparative table of 55 Measuring 54 dry materials 55 flour 55 liquids 55 salt 55 sugar 55 Meat broth 426 diseased 390 extracts 43 for children 448 importance of simple cooking of 392 nutritive value of 389 pies 392 preparation and cooking of 395 preservation of 394 soup, recipes for 415 soup, preparation and cooking of 412 soup 410 selection of 393 Meats for the sick, recipes for 430 left over 454 Melon, the 176 directions for serving 180 Menu cards 468 Metate 148 Micro-organisms in gelatine 313 Milk, absorbent properties of 367 adulteration of 365 albumenized 425 and contagious diseases 366 and lime water 425 baked 433 bread 127 bread with white flour 142 care of 367 composition of 364 condensed 369 cream and butter 364 diet 425 diet for the young 442 digestion of 39 dishes, washing of 367 diseased 365 for cooking purposes 52 hot 376, 425 left over 455 oatmeal gruel 423 panada 429 porridge 423 preparations of 425 recipes for 376, 425 sugar 26 to sterilize for immediate use 368 to sterilize to keep 369 use of in soups 274 utensils for keeping 366 yeast bread 147 Minced chicken 430 steak 430 Mineral elements 26, 78 soap 477 Miss B's salt-rising bread 143 Mixed lemonade 362 fruits, to can 202 mush 94 vegetable broths 428 Mock cream 354 Molasses sauce 354 Molded farina 89 rice, or snow balls 327 tapioca with fruit 310 wheat 88 Mrs. T's caramel coffee 360 Mulberry, the 176 Mush, rye 101 Mutton broth 428 chop 430 chops, stewed 402 comparative nutritive value of 392 digestion of 39 recipes for cooking 401 rules for selection of 393 stewed 402
New potatoes 236 Nitrogenous elements, importance in dietary for children 448 Nursing bottles 447 Nuts 212 recipes for serving 215 to keep fresh 215
Oatcakes 92 Oatmeal blancmange 94 bread 147 character of 92 crisps 162 drink 362 for children 93 fruit mush 94 gems 159 gruel 424 in soups 274 mush 94 porridge 95 preparation and cooking of 93 proportion of nitrogenous element in 92 recipes for cooking of 94 soup 281 time required for the digestion of 93 with apple 95 Oat, the 91 ancient use of 91 a staple article of diet with the Scotch peasantry 91 description of 91 Dr. Johnson's definition of 92 how prepared for food 92 nutritive value of 91 Oil and gas stoves 95 Oleomargarine 373 Olive, the 171 Omelet, foam 387 plain 387 soft 388 Omelets, fancy 387 recipes for making 387 One-crust peach pie 341 Onions 267 Orangeade 362, 435 Oranges and apples 190 cake 346 custard 327 dessert 316 directions for serving 180 flavor 299 float 327 in jelly 317 pie 208, 317 pudding 341 rice 100 sauce 354 syrup 210 whey 437 Ornamental potatoes 238 Oven, heat of for baking unfermented bread 153 proper temperature of 134 test for heating of 50, 136 thermometer 50 Oysters 409 digestion of 39
Paddy fields 98 Paint for kitchen walls 62 Panada, recipes for 428 Pan broiled steak 399 Pantry, the 67 Parched grain coffee 360 Parker House rolls 145 Parsnip beer 243 boiled 244 boiled, digestion of 39 browned 244 creamed 244 description of 243 mashed 244 preparation and cooking of 243 recipes for cooking of 244 soup 281, 282 stewed 245 stewed with celery 345 with cream sauce 244 with egg sauce 244 with potato 245 Partridges 404, 406 to dress 404 Passover bread 148 Pasta d'Italia 105 Pastry and cake 333 indigestibility of 334 Paste for pies 336 for tart shells 337 Pates 392 Patent barley 96 Pea and tomato soup 282 Peach, the 170 cream 301 custard pie 341 digestion of 39 jelly 208 mush 294 meringue 327 sauce 355 tapioca 311 toast 292 Peaches 189 and cream, directions for serving 180 and pears, directions for serving 180 to can 201 Peanut bread 110 the, or ground nut 214 Pear, the 170 Pearl barley 96 barley with lemon sauce 97 barley with raisins 97 wheat 87 Pearled wheats 86 Pears, to can 201 Peas bainock 220 cake 221 canned 269 description of 220 gravy 352 green, description of 264 green, recipes for cooking of 266 pudding 220 puree 221 recipes for cooking 221 sausage 221 stewed 266 the history 220 Pecan, the 214 Pectic acid 165 Pemmican 394 Peptonized gruel 424 milk for infants 426 Percolater holder 73 Perforated sheet iron pans for rolls 152 Phosphates in wheat 86 Picnic biscuit 546 dinners 545 pudding 327 Pie, fresh fruit 336 crust, raised 319 with one crust 335 Pies, general suggestions for making 334 paste for 336 recipes for making 336 Pigeons 406 to select 404 Pineapple, the 178 beverage 362 cake 347 directions for serving 180 lemonade 362 tapioca 347 Pineapples, to cane 203 Pink dinners 468 lemonade 362 Pippins and quinces 187 Plain cornstarch pudding 328 custard 328 fruit pudding 305 omelets 387 pudding sauce 355 rice soup 282 Plaster of Paris in flour 116 Plum, the 170 jelly 208 porridge 90 Plums 189 to can 202 with sweet apples 202 Poached eggs with cream sauce 386 Poisonous mussels 409 substances produced in fried foods 54 Polenta 102 Pomaceous fruits 168 Pomegranate, the 174 Pop corn 101, 104 pudding 330 Popovers 159 Porcelain-lined utensils, to wash 474 ware 57 Pork, digestion of 39 Porridge, milk 423 Potato and rice soup 282 and vermicelli soup 283 bread 143 bread with whole-wheat flour 144 browned 238 cake with egg 237 cake 237 chemistry of cooking 233 cooked in jackets 234 digestion of 39 frozen 233 hash 240 Irish, description of 233 paring of 234 preparation and cooking of 234 recipes for cooking of 235 snowballs 237 soup 282 sprouts, poisonous 239 stewed with celery 237 structure of 233 sweet, preparation and cooking of 238, 239 yeast in bread making 140 Pot barley 96 roast lamb 401 Poultry and game 402 and game, recipes for cooking 406 less stimulating than game 402 suggestions for selecting 403 Preparation of mushes with meal or flour 83 Prepared food for infants 444 Prune, the 171 marmalade 191 pie 341 pudding 305, 328 toast 292 whip 328 Prunes 191 Pulled bread 143 Pulp succotash 224 Pumice stone 477 Pumpkin 259 baked 260 canned 269 dried 260 pie 342 pie without eggs 342 recipes for cooking of 260 stewed 260 Puree with chicken 416 Putrefactive fermentation 119
Quails 406 Quantity of food for the aged 441 Quince, the 170 jelly 208
Radish 256 description of 257 Radishes, to serve 257 Raised biscuit 145 corn bread 146 pie crust 319 Raisin gruel 424 panada 429 Range ventilator 61 Raspberries, blackberries and other small fruits 200 directions for serving 181 Raspberry, the 176 manioca mold 312 Raw eggs 431 potato yeast 140 Recipes for canning fruit 200 for cooking rye 101 for steamed pudding 332 for unfermented bread 156 for yeast 140 Red rice mold 307 sago mold 311 sauce 355 Refrigerator 68 Rice and fruit dessert 307 and strawberry dessert 308 and stewed apple dessert 307 and tapioca pudding 307 and apple custard pudding 329 balls 333 best methods of cooking 99 cream pudding 306 custard pudding 329 description of 97 digestibility of 97 digestion of 39 division in food elements 98 dumpling 306 fruit dessert 306 flour 98 flour mold 307 history of 97 kernel, structure of 98 meringue 305 preparation and cooking of 99 pudding with raisins 98 recipes for cooking of 329 requisites for cultivation of 306 snow 329 snowball 306 snow with jelly 329 soup 415 time required for digestion of 98 to clean 99 water 424 with eggs 329 with fig sauce 99 with lemon 294 with peaches 100 with raisins 100 Roast beef 399 chicken 406 mutton 401 turkey 407 Roasted potatoes 235 sweet potatoes 240 Roasting 49, 397 Rochelle salts 151 Roll, fruit 142 Rolled oats 95 rye 101 wheat 86, 87 Rolls 145 Rose cream 355 Rough rice 98 Rust, to remove 477 Rye, appearance of 100 bread 144 description of 100 flour 100 meal 100 nutritive value of 100 puffs 157
Sabbath bill of fare 549 dinners 548 Sago and fruit custard pudding 330 and potato soup 283 custard pudding 330 digestion of 39 fruit pudding 312 pudding 312 sauce 355 soup 415 Saleratus 149 Salicylic acid, in fruit 192 Saliva, the 36 Sally Lunn gems 158 Salmon, digestion of 39 Salsify, description of 263 preparation and cooking of 263 recipes for cooking of 264 Salted fish 409 Salted meats 394 Salt, measuring of 55 Samp 103 Sanitary customs among the Jews 390 Sauce for desserts and puddings, recipes for 352 Sauteing 53 Scalloped beans 223 cauliflower 252 egg plant 262 potatoes 237 turnips 242 vegetable oyster 264 Scallops 409 School lunches 546 Scientific cookery, principles of 47 Scotch broth 283 milled barley 96 Scrambled eggs 386 Scraped steak 430 Sea kale 256 Sea moss 309 blancmange 312 Seasonings 31 Semolina 105 Setting the sponge 124 Shaken milk 378 Sheep's kidneys 392 Shell fish 409 Sherbet 362 Shortcake, banana 318 lemon 318 strawberry 318 Silver, care of 476 to remove egg tarnish from 473 Simmering 53 Simple custard pie 342 stock, or broth 414 Sink in kitchen 64 Skim milk, composition of 370 Slippery elm tea 435 Small fruits 191 Smoked meats 394 Smooth apple sauce 188 Smothered beef 400 chicken 407 Snowball custard 331 Snowballs 327 Snowflake toast 292 Snow gems 159 Snow pudding 317, 329 Snow, use of in place of eggs 298 Soda 149 use of in cooking vegetables 231 Soft custard 431 omelet 388 Soup, digestion of 39 digestibility of 272, 412 seasoning of 275 Soups 271 economical value of 272 from grains and legumes, to prepare 272 recipes for making 276 selection for material for 411 to flavor 273 to thicken 274 Sour bread 130 Sowens 93 Spaghetti 105 Spice and flavorings 185 Spinach 252 description of 252 preparation and cooking of 252 Split pea soup 283 Sponge 127 cake 347 how to secure the best temperature 127 when sufficiently light 129 Spoons, kind to be used in measuring 55 Squash, baked 259 canned 269 mashed 258 pie 342 pie without eggs 343 summer 258 winter 259 Stains, removal of 477 Stale bread 138 Starch 26, 78 action of cold water upon 53 action of hot water upon 53 Steak, pan broiled 399 Steam cooker 71, 81 cooker for grains 81 Steamed apples 188 chicken 407 custard 330 eggs 386, 431 potatoes 235 prunes 545 pudding 332 rice 99 rice, digestion of 98 squash 259 sweet potatoes 240 turnips 242 Steaming 53, 397 different methods of 53 vegetables 231 Steel knives, to clean 474 Sterilized milk 369 for infants 443 Stewed apples 188 asparagus 256 beans 224 beef 400 beef with vegetables 400 beets 278 cabbage 250 carrots 246 cauliflower 252 celery 253, 254 chicken 407 corn and tomatoes 261 crab apples 189 fruit pudding 308 Lima beans 224 mutton 402 mutton chop 402 parsnips 245 pears 188 potato 237 squash 258 raisins 190 turnips 242 Stewing 53, 396 proper temperature for 53 Sticks 160 St. Martin, Alexis; experiments on 29 Stock 410 preparation of 413 to clarify 414 to cool 413 to strain 413 Stomach digestion 37 Storeroom 68 Stoves and ranges 65 Strawberry, the 175 charlotte 330 minute pudding 308 shortcake 318 Strawberries, to can 200 String beans, canned 269 Stirabout 102 Stirring 55 of grains 83 Stuffed potatoes 236 Succotash 224 Sugar 78 amount of required, in canning 196 cane 26 crisps 348 excess of in fruit jelly 204 fruit 26 grape 26 in canned fruit 194 measuring of 55 milk 26 to color 299 Summer squash 258 squash, preparation and cooking of 258 squash, recipes for cooking 258 succotash 266 Swedish bread 110 Sweet apple custard pie 343 pudding 308 sauce with condensed apple juice 189 Sweet corn 102 Sweet potato 238 pie 343 soup 383 to dry 240 Swiss lentil soup 284 Swiss potato soup 283
Table, the 461 appointments of 462 arrangement of 463 for estimating the amount of food required for infants 446 in kitchen 63 linen, care of 477 linen, colored 479 linen, washing of 478 manners 458 of nutritive values of foods 484-486 refuse 480 setting the 462 the setting of over night 463 topics 44, 59, 77, 108, 162, 216, 226, 270, 286, 295, 349, 356, 363, 379, 388, 417, 438, 450, 455, 470, 480, 542, 550 Tamarind water 435 Tapeworm 391 Tapioca and fig pudding 311 cream soup 416 custard 331 digestion of 39 filling 338 jelly 311 pudding 331 soup 415 Tartaric acid 165 Tea 358 and coffee, adulteration of 359 and coffee, substitutes for 359 not a food 359 use of, detrimental 358 Temperature 56 for bread-making 128 Test for bad water 69 Testimony of St. Pierre 391 Thanksgiving menus 544 Theine 358 Tin closet, list of utensils for 67 utensils 57 Tinware, action upon by acids 57 adulterated with lead 58 Tisane 363 Toast 139 apple 290 apricot 290 asparagus 290 banana 290 berry 291 celery 291 cherry 291 cream 291 for the sick 419 grape 292 gravy 291 lentil 291 peach 292 prune 292 preparation of 289 recipes for 290 snowflake 290 tomato 293 vegetable oyster 293 water 435 Tomato and macaroni soup 284 and okra soup 284 and rice soup 282 cream gravy 352 cream soup 284 description of 260 gluten 429 gravy 261, 352 preparation and cooking of 260 pudding 262 recipes for 261 salad 261 soup 416 soup with vermicelli 284 toast 293 with okra 262 Tomatoes, baked 261 canned 269 scalloped 261 stewed 262 Tortillas 148 Trays for invalids, suggestions for preparing 419 Trichinae 391 Turkey, roast 407 suggestions for selection of 404 Turnips, baked 242 boiled 241 chopped 242 composition of 241 description of 240 digestion of 39 scalloped 242 in juice 242 mashed 242 preparation and cooking of 241 recipes for cooking 241 steamed 242 stewed 242 with cream sauce 243 Tyrotoxicon 376
Unfermented batter bread 154 bread 148 recipes for 156 wine 209 Unleavened bread 117 Unripe fruits 165 Utensils for bread-making 127
Variety cake 348 Veal 402 comparative nutritive value of 392 rules for selection of 393 Vegetable broth 426, 428 brush 76 casein 217 casein hardened by the use of hard water 156 hash 238 marrow 258 marrow, description of 258 oyster, description of 263 oyster, preparation and cooking of 263 oysters, recipes for cooking 264 oyster soup 285 oyster toast 293 press 71 Vegetable soup 285 Vegetables 228 canning of 268 composition of 228 decayed 229 dietetic value of 228 fresh, value of 229 keeping of 229 left over 454 overdone 231 preparation and cooking of 230 recipes for canning 268 shredded in soups 274 sprouted 229 stale 229 storing of 229 time required for cooking 231 to keep after cooking 232 to select 229 underdone 231 Velvet soup 285 Ventilation of china closet 67 of cupboards 62 of kitchen 61 of pantry 67 Ventilator 61 Vermicelli 105 pudding 331 in soups 274 soup 285, 286, 416 Vienna bread 142 Vitellin 381
Waiters, general suggestions for 466 Waiter, the handy 72 Walnut, the 214 Wall cabinet 73 Warmed-over potatoes 238 Washing the dishes 472 Waste barrel, the 479 Water, action of upon food elements 52 amount of for cooking vegetables 230 boiling point at different altitudes 52 boiling point at sea level 52 boiling, temperature of 51 bread 126, 142 comparative value of use of hot and cold in cookery 52 rice 424 supplies 69 supplies, tests for 69 tamarind 422 to increase the boiling point of 52 Wheat-berry flour 113 cracked 86 description of 85 Wheatena 429 Wheat, finer mill products of 88 flour, nutritive elements of 111 gluten 429 meal 88 molded 88 oats and barley coffee 361 pearled 86 preparation and cooking of 86 recipes for cooking 87 relative proportion of food elements in 85 rolled 86 structure of 85 with fresh fruit 87 with raisins 87 Whipped cream sauce 355 Whirled eggs 386 White celery soup 286 custard 331, 332, 437 of egg 432 of egg and milk 432 soup 416 Whiting in flour, how to detect 115 Whole-wheat bread 138, 143 puffs 156 Whortleberry pudding 309 Whortleberries and blueberries 175 directions for serving 181 Window box 62 Winter squash 259 preparation and cooking of 259 recipes for cooking of 259 Wire dishcloth 474 Wooden ware, to wash 474 Yeast 121 amount required for bread-making 126 bitter 123 boiled potato 141 cells, effect of heat upon 121 compressed 122 effects of freezing upon 123 foam 122 homemade 122 how to keep 122 how to promote the growth of 123 liquid 140 raw potato 140 recipes for 140 test for 124 the most convenient kind 122 the stirring of 123 Yellow luncheon 468
Zwieback 139, 289, 436, 453 preparation of 289
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