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rolls, Corn mush rolls, Fruit rolls. Cream mush rolls. Beaten biscuit, Cream crisps, Cream crisps No. 2, Gra- ham crisps. Oatmeal crisps, Graham crackers, Fruit crackers — Table topics.

Fruits 164

Chemical constituents of — Value as nutrients — Structure of fruits — The jelly-producing principle — Digestibility of fruits — Unripe fruits — Table of fruit analysis — Ripe fruit and digestive disorders — Over-ripe and decayed fruits — Dangerous bacteria on unwashed fruit — Free use of fruit lessens desire for alcoholic stimulants — Beneficial use of fruits in disease — Apples — The pear — The quince — The peach — The plum — The prune — The apricot — The cherry — The olive ; its cultivation and preservation — The date, description and uses of — The orange — The lemon

— The sweet lemon or bergamot — The citron — The lime ^ The grape-fruit— The pomegranate, its antiquity — The grape — Zante currants — The gooseberry — The currant — The whortleberry — The blueberry — The cranberry — The strawberry — The raspberry — The blackberry — The mul- berry— The melon — The fig, its antiquity and cultivation

— The banana — Banana meal — The pineapple — Fresh fruit for the table — Selection of fruit for the table — Direc- tions for serving fruits — Keeping fresh fruit — Directions for packing, handling, and keeping fruits — Recipes : To keep grapes, To keep lemons, oranges, and cranberries — Cooked fruit — General suggestions for 'cooking fruit — Recipes : Baked apples, Citron apples, Lemon apples. Baked pears, Baked quince. Pippins and quince. Baked apple sauce. Baked apple sauce No. 2, Apples stewed whole, Steamed ap- ples, Compote of apples, Apple compote No. 2, Stewed pears, Stewed apple sauce, Boiled apples with syrup. Stewed apples, Stewed crab apples, Sweet apple sauce with condensed apple juice. Apples with raisins. Apples with apricots, Peaches, pears, cherries, berries, and other small fruits. Baked apples. Baked pears. Baked peaches, Cranberries, Cranberries with raisins, Cranberries with sweet apples, Oranges and apples. Stewed raisins, Dried apples, Dried apples with other dried fruit, Dried apricots and peaches, Evaporated peach sauce, Dried pears. Small fruits, Prunes, Prune marmalade — Can- ning fruit — Selection of cans — -How to test and sterilize cans — Selection of fruit — Directions for preparing fruit — Cooking fruit for canning — Storing of canned fruit — Mold oh canned fruit — Opening of canned fruit — Rules for selecting canned fruit — Fruit jellies — Fruit juices, value

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of — How to prepare fruit juices — Recipes: Grape juice or unfermented wine, Grape juice No. 2, Another method, Fruit syrup, Currant syrup, Orange syrup, Lemon syrup, Lemon syrup No 2, Blackberry syrup. Fruit ices — Nuts

— Composition and nutritive value of — The almond — Al- mond bread — The Brazil nut — The cocoanut, its uses in tropical countries — The chestnut — Chestnut flour — The acorn — The hazel nut — The filbert — The cobnut — The walnut — The butternut — The hickory nut — The pecan — The peanut or ground nut — Recipes : To blanch almonds, Boiled chestnuts. Mashed chestnuts, Baked chestnuts. To keep nuts fresh — Table topics.

The Legumes 217

(Composition and nutritive value — Legumes as a substitute for animal food — Legumin, or vegetable casein — Chinese cheese — Legumes the "pulse" of Scripture — Diet of the pyramii builders — Digestibility of legumes — A four- teenth century recipe — The green legumes — Suggestions for cooking — Slow cooking preferable — -Soaking the dry seeds — Effects of hard water upon the legumes — Tempera- ture of water for cooking — Amount of water required — Addition of salt to legumes — Peas, description of — -Buying votes with peas — A commemorative dinner — Peas bain- ocks — Peas sausages — Peas pudding — Time required for cooking — Recipes : Stewed split peas, Peas puree. Mashed peas. Peas cakes. Dried green peas — Beans, description of

— Mention of beans in Scripture — Beans in mythology — Time required for digestion — Method of cooking — Ex- periment of an English cook — Parboiling beans — Time required to cook — Recipes: Baked beans, Boiled beans. Beans boiled in a bag. Scalloped beans, Stewed beans, Mashed beans. Stewed Lima beans, Succotash, Pulp suc- cotash — Lentils, description of — Use of lentils by the ancients — Lentil meal — Preparation for cooking — Recipes : Lentil puree, Lentils mashed with beans, Lentil gravy with rice — Table topics.

Vegetables 228

Composition and nutritive value of vegetables — Exclusive diet of vegetables not desirable — To select vegetables — - Poison in potato sprouts — Stale vegetables a cause of illness — Keeping vegetables — To freshen withered vegetables-^ Storing winter vegetables — Preparation and cooking — To clean vegetables for cooking — Methods of cooking —

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— -The Irish potato, description of — The chemistr}^ of cooking — Digestibility of the potato — New potatoes — Preparation and cooking — Recipes : Potatoes boiled in "jackets," Boiled potatoes without skins, Steamed potatoes. Roasted potatoes, Baked potatoes, Stuffed potatoes, Stuffed potatoes No. 2, Mashed potatoes. New potatoes. Cracked potatoes. Creamed potatoes, Scalloped potatoes. Stewed potatoes, Potatoes stewed with celery. Potato snow balls, Potato cakes, Potato cakes with egg. Potato puffs, Browned potatoes, Ornamental potatoes. Broiled potatoes. Warmed- over potatoes. Vegetable hash — The sweet potato, descrip- tion of — Preparation and cooking — Recipes : Baked sweet potatoes. Baked sweet potatoes No. 2, Boiled sweet pota- toes. Steamed sweet potatoes. Browned sweet potatoes, Mashed sweet potatoes, Potato hash. Roasted sweet pota- toes—Turnips, description of — Preparation and cooking

— Recipes: Boiled turnips. Baked turnips. Creamed tur- nips, Chopped turnips, Mashed turnips. Scalloped turnips, Steamed turnips, Stewed turnips. Turnips in juice, Turnips with cream sauce — Parsnips, description of — Preparation and cooking — Recipes : Baked parsnips. Baked parsnips No. 2, Boiled parsnips, Browned parsnips, Creamed parsnips. Mashed parsnips. Parsnips with cream sauce, Parsnips with egg sauce. Parsnips with potatoes. Stewed parsnips. Stewed parsnips with celery — Carrots, description of — Preparation and cooking — Recipes : Boiled carrots. Carrots with egg sauce. Stewed carrots — ^ Beets, description of — Preparation and. cooking — Recipes : Baked beets, Baked beets No. 2, Beets and potatoes. Beet hash. Beet greens. Beet salad or chopped beets. Beet salad No 2, Boiled beets. Stewed beets

— Cabbage, description of — Preparation and cooking — Recipes : Baked cabbage, Boiled cabbage. Cabbage and to- matoes, Cabbage and celery. Cabbage hash. Chopped cab- bage or cabbage salad. Mashed cabbage, Stewed cabbage ^ — Cauliflower and Broccoli, description of — Preparation and cooking — Recipes : Boiled cauliflower, Browned cauliflower, Cauliflower with tgg sauce. With tomato sauce, Stewed cau- liflower, Scallope,d cauliflower — Spinach, description of — Preparation and cooking — Celery — To keep celery fresh

— Recipes: Celery salad, Stewed celery, Stewed celery No. 2, Celery with tomato sauce. Celery and potato hash ■ — Asparagus, description of — Preparation and cooking — Recipes : Asparagus and peas. Asparagus points, Asparagus on toast. Asparagus with cream sauce, Asparagus with egg sauce. Stewed asparagus — Sea-kale, description of — Let- tuce and radish, description of — Winter squash — Prepara-

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tion and cooking — Time required for cooking — Recipes: Baked squash, Steamed squash — The pumpkin, descrip- tion of — 'Recipes : Baked pumpkin, Stewed pumpkin. Dried pumpkin — Tomato, description of — Preparation and cook- ing— Recipes: Baked tomatoes, Baked tomatoes No. 2, Scalloped tomatoes. Stewed corn anei tomatoes, Tomato gravy, Tomato salad. Tomato salad No. 2, Broiled toma- toes, Tomato pudding, Stewed tomatoes. Tomato with okra

— Egg plant, description of — Nutritive value — Recipes : Scalloped egg plant. Baked egg plant — Cucumber, descrip- tion of — Digestibility — Preparation and cooking — Salsify or vegetable oyster, description of — Preparation and cook- ing— Recipes: Scalloped vegetable oysters, Stewed vege- table oysters — Cxreen corn, peas, and beans, description of

— General suggestions for selecting and cooking — Recipes for corn : Baked corn, Baked corn No. 2, Boiled green corn, Stewed corn pulp, Corn cakes, Corn i)udding. Roasted green corn. Stewed green corn, Summer succotash. Dried corn — Recipe for peas : Stewed peas — Recipes for beans : Lima beans, Shelled beans. String beans — Canning vege- tables— Recipes : Canned corn and tomatoes. Canned peas, Canned tomatoes. Canned tomatoes No. 2, String beans, Canned pumpkin and squash — Table topics.

\'alue of soup as an article of diet — Superiority of soups made from grain and legumes — Economical value of such soup.s Digestibility of soups — Cooking of material for soups — Use of a colander in preparing soups — Quantity of salt re- quired— -Flavoring soups — Seasoning of soup — Chinese soup strainer — Whole grains, macaroni, shredded vegeta- bles, etc., for soups — Milk in the preparation of soups — Consistency of soups — Preparation of soups from left-over fragments — Croutons — Recipes: Asparagus soup. Baked bean soup, Bean and corn soup. Bean and hominy soup, Bean and potato soup. Bean and tomato soup. Black bean soup. Black bean soup No. 2, Bran stock, Brown soup. Canned green pea soup, Canned corn soup, Carrot soup, Celery soup. Chestnut soup. Combination soup, Combina- tion soup No. 2, Another, Another, Cream pea soup, Cream barley soup, Green corn soup. Green pea soup, Green bean soup, Kornlet soup, Kornlet and tomato soup, Lentil soup, Lentil and parsnip soup, Lima bean soup, Macaroni soup. Oatmeal soup. Parsnip soup, Parsnip soup No. 2, Pea and tomato soup, Plain rice soup, Potato and rice soup, Potato

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soup, Potato and vermicelli soup, Sago and potato soup, Scotch broth, Split pea soup, Sweet potato soup, Swiss potato soup, Vermicelli soup No. 2, White celery soup — Table topics.

Breakfast Dishes 287

Importance of a good breakfast — Requirements for a good breakfast — Pernicious custom of using fried and indigesti- ble foods for breakfast — Use of salted foods an auxiliary to the drink habit — The ideal breakfast — Use .of fruit for breakfast — Grains for breakfast — An appetizing dish — Preparation of zwieback — Preparation of toast — Recipes: Apple toast, Apricot toast. Asparagus toast. Banana toast. Berry toast. Berry toast No. 2, Celery toast. Cream toast. Cream toast with poached egg. Cherry toast. Gravy toast. Dry toast with hot cream, Grape toast, Lentil toast. Prune toast. Peach toast, Snowflake toast. Tomato toast, Vege- table oyster toast — Miscellaneous breakfast dishes : Brewis, Blackberry mush. Dry granola. Frumenty, Macaroni with raisins. Macaroni with kornlet. Peach mush. Rice with lemon — Table topics.

Desserts . ••" 296

Appropriate and healthful desserts — Objections to the use of desserts — The simplest dessert — General suggestions — Im- portance of good material — Preparation of dried fruit for dessert — ■ Molded desserts — Suggestions for flavoring : To prepare almond paste, Cocoanut flavor. Orange and lemon flavor. To color sugar. Fruit desserts — Recipes : Apple des- sert, Apple meringue dessert, Apple rose cream, Apple snow. Baked apples with cream. Baked sweet apple dessert. Ba- nanas in syrup. Baked bananas. Fresh fruit compote. Grape apples. Peach cream. Prune dessert — Desserts made of fruit with grains, bread, etc. — Recipes : Apple sandwich, Apple sandwich No. 2, Baked apple pudding. Barley fruit pudding. Barley fig pudding, Blackberry cornstarch pudding, Cocoanut, and cornstarch blancmange. Cornstarch blanc- mange. Cornstarch with raisins. Cornstarch with apples. Cornstarch fruit mold. Cornstarch fruit mold No. 2, Cracked wheat pudding, Cracked wheat pudding No. 2, Farina blanc- mange, Farina fruit mold. Fruit pudding. Jam pudding. Plain fruit pudding or Brown Betty, Prune pudding. Rice meringue. Rice snowball. Rice fruit dessert. Rice dumpling, Rice cream pudding, Rice pudding with raisins. Red rice

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mold, Rice and fruit dessert, Rice and tapioca pudding, Rice flour mold. Rice and stewed apple dessert, Rice and strawberry dessert, Stewed fruit pudding, Strawberry minute pudding. Sweet apple pudding, Whortleberry pudding — Des- serts with tapioca, sago, manioca, and sea iwoss — Recipes : Apple tapioca, Apple tapioca No. 2, Banana dessert. Black- berry tapioca. Cherry pudding, Fruit tapioca. Molded tapi- oca with fruit. Pineapple tapioca. Prune and tapioca pudding, Tapioca and fig pudding. Peach tapioca. Tapioca jelly, Apple sago pudding. Red sago mold. Sago fruit pudding. Sago pudding, Manioca with fruit, Raspberry manioca mold. Sea moss blancmange — Desserts made with gela- tine— Gelatine an excellent culture medium — Dangers in the use of gelatine — Quantity to be used — Recipes: Ap- ples in jelly, Apple shape. Banana dessert, Clear dessert, Fruit foam dessert. Fruit shape, (ielatine custard. Layer pudding, Lemon jelly, Jelly with fruit. Orange dessert, Oranges in jelly, Orange jelly, Snow pudding — Desserts with crusts — Recipes: Apple tart, Gooseberry tart, Cherry tart. Strawberry and other fruit shortcakes, Banana short- cake, Lemon shortcake. Berry shortcake with prepared cream. Cream, Raised pie. Baked apple loaf, Custard pud- dings — Importance of slow cooking — Best utensils for cooking — Custard desserts in cups — To stir beaten eggs into heated milk — To flavor custards and custard pud- dings — Recipes : Apple custard, Apple custard No. 2, Apple custard No. 3, Apple cornstarch custard, Apple and bread custard. Almond cornstarch pudding. Almond cream, Apple charlotte. Banana custard. Boiled custard, Boiled custard bread pudding. Bread and fruit custard. Bread custard pudding. Bread and fig pudding, Bread and apricot pudding. Caram

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Steamed pudding — Precautions to be observed in steaming puddings — Recipes : Batter pudding, Bread and fruit cus- tard, Date pudding, Rice balls, Steamed bread custard, Steamed fig pudding — Pastry and cake — Deleterious effects from the use of — Reasons for indigestibility — General di- rections for making pies — Recipes : Paste for pies, Corn meal crust, Granola crust, Paste for tart shells, Cream filling, Grape tart. Lemon filling, Tapioca filling, Apple custard pie, Banana pie. Bread pie. Carrot pie, Cocoanut pie, Cocoanut pie No. 2, Cream pie, Cranberry pie. Dried apple pie. Dried apple pie with raisins, Dried apricot pie. Farina pie. Fruit pie. Grape jelly pie. Jelly custard pie. Lemon pie, Lemon meringue custard. One crust peach pie, Orange pie, Peach custard pie. Prune pie. Pumpkin pie. Pumpkin pie No. 2, Pumpkin pie without eggs. Simple custard pie. Squash pie, Squash pie without eggs. Sweet apple custard pie. Sweet po- tato pie — Cake — General suggestions for preparation of — Cake made light Avith yeast — Cake made light with air — Recipes : Apple cake, Cocoanut custard cake. Cream cake, Delicate cup cake. Fig layer cake. Fruit jelly cake, Gold and silver cake. Icing for cakes. Orange cake, Fruit cake. Loaf cake, Pineapple cake. Plain buns. Sponge cake, Sugar crisps, Variety cake — Table topics.

Gravies and Sauces 350

Importance of proper preparation — Accuracy of measurement — Proportion of material necessary — The double boiler for cooking gravies — Flavoring of gravies for vegetables — Gravies and sauces for vegetables — Recipes: Brown sauce, Cream and white sauce, _Celery sauce, PZgg sauce, Pease gravy, Tomato gravy. Tomato cream gravy — Sauces for desserts and puddings — Recipes : Almond sauce. Caramel sauce, Cocoanut sauce, Cream sauce. Cranberry pudding sauce, Custard sauce. Egg sauce, Egg sauce No. 2, Foamy sauce. Fruit cream. Fruit sauce, Fruit sauce No. 2, Lemon pudding sauce. Mock cream, Molasses sauce, Orange sauce, Peach sauce, Plain pudding sauce. Red sauce, Rose cream Sago sauce. Whipped cream sauce — Table topics.

Beverages 357

Large quantities of fluid prejudicial to digestion — Wholesome beverages — The cup that cheers but not inebriates — Harm- ful substances contained in tea — Theine — Tannin — Use of tea a cause of sleeplessness and nervous disorders — Tea a sliniulant — Tea not a food - — -Coffee, cocoa, and chocolate

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— Caffein — Adulteration of tea and coffee — Substitutes for tea and coffee — Recipes : Beet coffee, Caramel coffee, CaraTiel coffee No. 2, Caramel coffee No. 3, Caramel coffee No. 4, Mrs. T's caramel coffee, Parched grain coffee, Wheat, oats, and barley coffee — Recipes for cold beverages : Blackberry beverage. Fruit beverage. Fruit beverage No. 2, Fruit cordial. Grape beverage, Lemonade, Mixed lemonade, Oatmeal drink. Orangeade, Pineapple beverage, Pineapple lemonade, Pink lemonade. Sherbet, Tisane — Table topics.

Milk, Cream, and Butter 364

Milk, chemical composition of — Proportion of food elements

— Microscopic examination of milk — Casein — Casein coagulated by the introduction of acid — Spontaneous co- agulation or souring of milk — Adulteration of milk — Quality of milk influenced by the food of the animal — Diseased milk — Kinds of milk to be avoided — Distribution of germs by milk — Proper utensils for keeping milk — Where to keep milk — Dr. Dougall's experiments on the absorbent properties of milk — Washing of milk dishes — Treatment of milk for cream rising — Temperature at which cream rises best — Importance of sterilizing milk — To sterilize milk for immediate use — To sterilize milk to keep — Condensed milk — Cream, composition of — Changes produced by churning — Skimmed milk, compo- sition of — Buttermilk, composition of — Digestibility of cream — Sterilized cream — Care of milk for producing cream — Homemade creamery — Butter, the composition- of — Rancid butter — Tests of good butter — Flavor and color of butter — Artificial butter — Test for oleomargarine

— Butter in ancient times — Butter making — Best condi- tions fur the rising of cream — Upon what the keeping qualities of butter depend — (Cheese — Tyrotoxicon — Recipes : Hot milk, Devonshire or clotted cream. Cottage cheese. Cottage cheese froui buttermilk, Cottage cheese from sour milk, French butter, Shaken milk, Fmulsified butter — Table topics.

Eggs a concentrated food — Composition of the egg — How to choose eggs — Quality of eggs varied by the food of the fowl — Stale eggs — Test for eggs — How to keep eggs — To beat eggs — Albumen susceptible to temperature — Left- over eggs — Recipes : Eggs in shell, Eggs in sunshine, Eggs poached in tomatoes. Eggs in cream. Poached or dropped eggs, Poached eggs with cream sauce, Quickly prepared

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eggs, Scrambled eggs, Steamed eggs, Whirled eggs — Omelets — Recipes : Plain omelets, Foam omelets. Fancy omelets, Soft omelets — Table topics.

Character of meat — Nutritive value — Excrementitious elements

— Flesh food a stimulant — Diseased meats — Jewish cus- toms in regard to meat — Trichina — Tapeworm and other parasites — Meat unnecessary for health — The excessive use of meat tending to develop the animal propensities — Objections to its use — -Pork — Calves' brains and other vis- cera— Meat pies — Scallops — Pates — Comparative nutri- tious value — Variation and flavor — Composition and digestibility — Selection of meats — Preservation of meats

— Jerked beef — Pemmican — Preparation and cooking of meat — Frozen beef — Best methods of cooking — Boiling — Stewing — Steaming — Roasting — Broiling — Beef, econ- omy and adaptability in selection of — Recipes: Broiled beef. Cold meat stew, Pan-broiled steak, Pan-broiled steak No. 2, Roast beef, Smothered beef, Vegetables with stewed beef, Stewed beef — Mutton — Cause of strong flavor of

— Recipes: Boiled leg of mutton. Broiled chops, Pot roast lamb, Roast mutton. Stewed mutton. Stewed mutton chop, Stewed mutton chop No. 2, Veal and lamb — Poultry and game To truss a fowl or bird — To stuff a fowl or bird — Recipes : Birds baked in sweety potatoes, Boiled fowl, Broiled birds, Broiled fowl, Corn and chicken. Pigeons, quails, and par- tridges. Roast chicken, Roast turkey. Smothered chicken, Steamed chicken. Stewed chicken — Fish, two classes of

— Difference in nutritive value — Flavor and wholesomeness

— Poison fish — Parasites in fish — Fish as a brain food — Salted fish — Shellfish — Oysters — Clams — Lobsters • — Crabs — Not possessed of high nutritive value — Natural scavengers — Poisonous mussels — How to select and pre- pare fish — Frozen fish — Methods of cooking — Recipes: Baked fish. Broiled fish — Meat soup — Preparation of stock

— Selection of material for stock — Quantity of materials needed — Uses of scraps — Extracting the juice — Tempera- ture of the water to be used — Correct proportion of water — Time required for cooking — Straining the stock — To re- move the fat — Simple stock or broth — Compound stock or double broth — To clarify soup stock — Recipes : Asparagus soup. Barley, rice, sago, or tapioca soup. Caramel for color- ing soup brown, Juilienne soup, Tomato soup. White soup, Vermicelli or macaroni soup, Puree with chicken. Tapioca cream soup — Table Topics.

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Food for the Sick 418

Need of care in the preparation of food fur the sick — What constitutes proper food for the sick — Knowledge of dietetics an important factor in the education of every woman — No special dishes for all cases — Hot buttered toast and rich jellies objectionable — The simplest food the best — Scrupulous neatness in serving important- — -To coax a capricious appetite — A "purple" dinner — A "yellow" dinner — To facilitate the serving of hot foods — Cooking utensils — Gruel — Long-continued cooking needed — Use of the double boiler in the cooking of gruels — Gruel strainer — Recipes : Arrowroot gruel, Barley gruel, Egg gruel, Egg gruel No. 2, Farina gruel, Flour gruel, Gluten gruel. Gluten gruel No. 2, Gluten cream, Gluten meal gruel, Graham gruel, Graham grits gruel, Gruel of prepared flour, Indian meal gruel. Lemon oatmeal gruel. Milk oatmeal gruel, Milk porridge, Oatmeal gruel, Oatmeal gruel No. 2, Oat- meal gruel No. 3, Peptonized gluten gruel, Raisin gruel — Rice water — Preparations of milk — Milk diet — Advan- tages of — Quantity of milk needed — Digestibility of milk

— Recipes : Alburaenized milk. Hot milk, Junket, or curded milk. Koumiss, Milk and lime water. Peptonized milk for infants — Beef tea, broths, etc. — Nutritive value — Testi- mony of Dr. Austin Flint — Recipes : Beef extract. Beef juice. Beef tea. Beef tea and eggs. Beef broth and oatmeal. Bottled beef tea, Chicken broth. Mutton broth, Vegetable broth. Vegetable broth No. 2, Mixed vegetable broth — Rec- ipes for Panada : Broth panada. Chicken panada. Egg pa- nada, Milk panada, Raisin panada — Grains for the sick — Recipes : Gluten mush, Tomato gluten. Tomato gluten No. 2 — Meats for the sick — Importance of simple prepa- ration— Recipes: Broiled steak, Chicken, Chicken jelly. Minced chicken. Mutton chop. Minced steak. Scraped steak — Eggs for the sick — Recipes: Floated egg. Gluten meal custard. Gluten custard. Steamed eggs. Soft custard, Raw egg, White of egg, White of egg and milk — Refresh- ing drinks and delicacies for the sick — Nature's delicacies

— How to serve — Fruit juices — Recipes: Acorn coffee. Almond milk, Apple beverage, Apple beverage No. 2, Apple toast water. Baked milk. Barley lemonade. Barley and fruit drinks. Barley milk. Cranberry drink, Currantade, Crust cof- fee, Eggnog, Eggnog No. 2, Eggnog No. 3, Egg lemonade, Flaxseed coffee. Gum Arabic water. Hot Avater, Hot lemon- ade, Irish moss lemonade, Orangeade, Plain lemonade, Slip- pery elm tea, Toast water, Tamarind water — Bread — Rrri-

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pes : Diabetic biscuit, Diabetic biscuit No. 2, Gluten meal gems — Jellies and other desserts for the sick — Recipes: Arrowroot jelh', Arrowroot blancmange, Currant jelly, Ice- land moss jelly, Iceland moss blancmange, Orange whey. White custard — Table topics.

Food for the Aged and the Very Young 439

Requisites of food for the aged — Stimulating diet not necessary

— Flesh food unsuitable — Bill of fare — Quantity of food for the aged — Heavy meals a tax upon digestion — Cornaro's testimony — Diet for the young — Causes of mortality among young children — Best artificial food — Use of steril- ized milk — Difference between cows' milk and human milk

— Common method of preparing cows' milk — Artificial human milk — Artificial human milk No. 2 — Artificial human milk No. 3 — Peptonized milk — Mucilaginous food excellent in gastro-enteritis — Preparation of food for in- fants— Time required for digestion of artificial food — Quantity of food for infants — Rules for finding the amount of food needed — Table for the feeding of infants — In- terval between feeding — Intervals for feeding at different ages — Manner of feeding artificial foods — Danger from unclean utensils — Diet of older children — An abundance of nitrogenous material important — Flesh food unneces- sary — Experiments of Dr. Camman — Testimony of Dr. Clouston — Candy and similar sweets — Eating between meals — Education of the appetite — Inherited appetites and tendencies — Table topics.

Fragments and Left-over Foods 452

Preserving and utilizing the left-over fragments — Precautions to * be observed — Uses of stale bread — To insure perfect pres- ervation of fragments — Preparation of zwieback and crou- tons — Left-over grains — Left-over vegetables — Left-over meats — Left-over milk — Table topics.

The Art of Dining 456

Pleasant accessories essential — The dining room — Neatness an essential — Care of the dining room — Furnishings of the dining room — Table talk — A pleasant custom — Table manners — Importance of good table manners — Sugges- tions for table etiquette — The table — Its appearance and appointments — The table an educator in the household — A well ordered table an incentive to good manners — Osten- tation not necessary — Setting the table — The sub-cover

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— Napkins — The center piece — Arrangement of dishes — "Dishing up" — Setting the table over night — Warming the dishes — The service of meals — A capital idea — Fruit as the first course at breakfast — To keep the food hot — A dinner of three courses — Plan of service when a servant is employed — General suggestions for waiters — Suggestions concerning dinner parties — Proper form of invitation — Arrangement and adornment of table — A pleasing custom

— The menu card — Service for a company dinner — Eti- quette of dinner parties — Table topics.

After Mealtime 471

Clearing the table — Washing the dishes — papier-mache tubs — Ammonia, uses of — Clean dishes not evolved from dirty dishwater — Washing all dishes of one kind together — Washing milk dishes — Uses of the dish mop — Cleaning of dishes soiled by eggs — To clean an Q.gg beater — To clean grain boilers and mush kettles — Washing of tin dishes — To clean iron ware — To wash wooden ware — Care of steel knives and forks — Draining the dishes — - Dishcloths and towels — To make a dish mop — The care of glass and sil- ver— To keep table cutlery from rusting — To wash trays and Japanned ware — Care of the table linen — To remove stains — To dry table linen — To iron table linen — Wash- ing colored table linen — The garbage — Table topics.

A Year's Breakfasts and Dinners 481

A perplexing problem — Requisites for a well arranged menu — Suggestions for preparing bills of fare — Table of food analy- ses — Fifty-two weeks' breakfasts and dinners — Average cost — Analysis of various bills of fare — Table topics.

A Batch of Dinners 543

Holiday dinners — Holiday feasting — Holiday dinners opposed to temperance — Thanksgiving menus — Holiday menus — Picnic dinners — The lunch basket, provision for — Fruit sandwiches — Egg sandwiches — Picnic biscuit — Fig wafers

— Suitable beverages — School lunches — Deficiency of food material in the ordinary school lunch — Why the after dinner session of school drags wearily — Simple lunches de- sirable— Suggestions for putting up the lunch — Creamy rice — Neatness and daintiness essential — The lunch bas- ket — Sabbath dinners — A needed reform — Feasting on the Sabbath, deleterious results of — Simple meals for the Sabbath — A Sabbath bill of fare — Table topics.