Miscellaneous

TO STERILIZE MILK

As soon as received, heat to nearly the boiling-point; then remove from the fire, and cool as quickly as possible, by pouring it into clean pans, previously scalded, and placing these in cold water.

COTTAGE CHEESE

Set a pan containing a quart or more of thick, sour milk in a pan of hot water, or on the back of the stove; as soon as the whey separates from the curd, line a colander with a cloth, pour in the scalded milk, tie the corners of the cloth together, and hang up till well drained; put into a bowl, add one-fourth teaspoonful of salt, and enough sweet cream to make as moist as desired; mix smooth with a spoon, turn lightly into a dish, and serve.

HOMINY OR HULLED CORN

To hull four quarts of corn, use one heaping tablespoonful of soda, and water enough to cover the corn. Boil for four hours, or until the hull is well loosened and can be readily removed. Then wash in cold water thoroughly, stirring, rubbing, and rinsing until the hulls have all been turned off. Soak in clear water overnight to remove all traces of soda, and cook in a kettle or large saucepan all day in clear water, stirring occasionally to prevent burning on the bottom, and replenishing with hot water as needed. Season with salt, put into a jar, and keep in a cool place.

DRIED SWEET CORN

Remove the husks and silks, boil and cut from the cob as directed for stewed sweet corn on page 57. Spread thinly on a cloth or on shallow tins, and place in the sun to dry. Turn over occasionally, take in in the evening, and put out to dry every day until thoroughly hard and dry. To keep off flies and insects, cover with mosquito webbing. Corn may also be dried in a warm, open oven, if careful not to allow the oven to get too hot. When dry, soak and cook the same as stewed sweet corn, only longer; or with beans soaked overnight.

DRIED APPLES

Take good, ripe apples, pare, quarter, core, and cut into thin slices; spread on shallow tins, and place in the oven until well heated through, then in the sun or in a moderate, open oven until thoroughly dried. Turn the fruit over occasionally each day while drying. Wire screens or webbings are serviceable in keeping off the flies. Other fruits may be dried in a similar manner.

POP-CORN

Shell, and place a handful in a wire popper or frying-pan, covering tightly; shake constantly over a hot fire, being careful not to burn. When the popping ceases, it is done; add a little salt and butter; mix with it a little thick sugar sirup, or molasses boiled down, and press it into balls with the hands slightly oiled.

TO KEEP APPLES, ORANGES, AND LEMONS

Wrap each separately in tissue paper, and lay so as not to touch each other, in a cool, dry place.

TO KEEP EGGS

To twelve quarts of water add two pints of fresh, slaked lime and one pint of common salt; mix well, immerse newly-laid eggs, and set in a cool place. Or, dip the eggs into a solution of gum arabic—equal parts gum and water—let dry, then dip again. When dry, wrap separately in paper, and pack in sawdust, bran, or salt.

TO PRESERVE LEMON-JUICE

When lemons are cheap, purchase several dozen at once. With the hand press each lemon on the table, rolling it back and forth briskly a few times; cut into halves, and extract the juice with a lemon drill into a bowl or tumbler,—never into a tin; strain the juice through a wire strainer, colander, or coarse cloth to remove the seeds and pulp; add a pint of water and a pound of white sugar to the juice of each dozen lemons, and boil in an enameled saucepan for about ten minutes; then bottle and set in a cool place, and it is ready for use. A tablespoonful or two of the sirup in a glass of water makes a cooling, healthful drink.

COOKED PINEAPPLE

Pare with a sharp knife, cut into thin slices, divide the slices into quarters, put into a saucepan with one-half cup of water, and a very little sugar for each pineapple; cover with a china plate or enameled lid, and cook slowly for about two hours.

TO FROST FRUITS

Secure nice bunches of cherries, currants, grapes, or berries with the stems on; dip them into the stiffly beaten white of an egg, then into powdered sugar, and place on a plate or clean white paper so as not to touch each other, to dry. Then place the fruit on a glass dish, chill, and serve.

UNLEAVENED BREAD FOR SACRAMENTAL USE

Take three cups of white flour, half a cup of thick sweet cream, a pinch of salt, and a little cold water. Sift the flour into a dish, add the salt and cream, and rub together thoroughly; then moisten with cold water till of the consistency of thick pie crust. Knead and roll well with the hand for fifteen minutes; then roll out to about a quarter of an inch in thickness, and cut into cakes four inches square. Mark out each cake into half-inch squares with a knife, so that when baked it may easily be broken, and prick each square with a fork to prevent blistering. Lay on floured baking tins, and bake in a quick oven, being careful not to scorch or burn.

UNFERMENTED WINE FOR SACRAMENTAL USE

Secure good grapes, the small, dark wine grape is preferable, and proceed as with grape juice on page 46.

TO CUT LEMONS FOR GARNISHING

Divide slices of lemons into four parts, and use on salads and other dishes, placing the points toward the center.

HOW TO CUT BREAD

Bread Knife

Bread should be cut into smooth, even slices, not too thick, the full length or width of the loaf. If large, the slices may be divided. The Clauss, or scalloped-edged, bread-knife does the work nicely. If bread or cake is to be cut while warm, the knife should first be heated.

NUT RELISH

Take one cup of almond or peanut butter, one cup of dried figs, or seedless raisins, and one cup of gluten. Mix well together, then grind twice through a nut mill. Mold into a square pan, then cut into inch squares one-half inch thick, similar in size to caramels.

NUT DAINTIES

Crack English walnuts so as not to break the meats. Take the two halves from each nut and press on each side of a nut relish square. When sufficient are prepared, place in a dish with an equal number of olives.

A WEEK’S MENU

FIRST DAY

Breakfast

Fresh Fruit

Oatmeal Mush Breakfast Rolls

Zwieback Stewed Fruit

Cereal Coffee

Dinner

Split Pea Soup

Mashed Potatoes with Brown Sauce

Scalloped Tomatoes Brown Bread

French Rolls Baked Apples

Rice Custard

SECOND DAY

Breakfast

Fresh Fruit

Corn Flakes

Graham Gems Whole Wheat Crisps

Egg Toast Cereal Coffee

Dinner

Potato Soup

Boiled Potatoes Baked Beans

Stewed Cauliflower

Brown and White Bread Rusks

Bananas Pumpkin Pie

THIRD DAY

Breakfast

Boiled Rice

Baked Potatoes Plain Omelet

Cream Toast Sticks

Hot Milk

Dinner

Bean Soup

Mashed Potatoes Stewed Turnips

Brown and White Bread

Peach Pie Fruit Biscuit

FOURTH DAY

Breakfast

Fresh Apples Cream of Wheat

Toast with Cream

Rice Waffles Stewed Pears

Cereal Coffee

Dinner

Lentil Soup

Baked Sweet Potatoes, Cream Sauce

Tomato Salad

Boiled Beans with Rice

Corn-meal Gems Sago Pudding

FIFTH DAY

Breakfast

Fresh Fruit

Graham Mush with Dates

Oatmeal Gems Baked Sweet Apples

Berry Toast Cambric Tea

Dinner

Vegetable Soup

Potatoes with Cream Stewed Asparagus

Boiled Sweet Corn

Brown and White Bread

Stewed Prunes Cream Pie

SIXTH DAY

Breakfast

Corn-meal Mush

Rice Cakes Stewed Fruit

Whole Wheat Bread Egg Toast

Cereal Coffee or Hot Milk

Dinner

Rice Soup

Mashed Potatoes Green Peas

Succotash

Brown and White Bread

Apple Float Raised Biscuits

SABBATH

Breakfast

Oranges and Bananas

Graham Mush with Dates

Stewed Prunes

Parker House Rolls

Brown and White Bread

Cereal Coffee

Dinner

Split Pea and Vermicelli Soup

Baked Beans

Warmed-up Potatoes Fruit Buns

Brown and White Bread

Lemon or Prune Pie Orangeade

Fresh Fruit and Nuts

Note.—The above is simply suggestive, and may be simplified, enlarged, or varied as desired. It is not supposed that every person shall necessarily eat everything indicated for each meal. Some will prefer the grain and vegetable dishes; others the grain and fruit. If a third meal is eaten, either at middle or close of day, it should be light and simple,—a mere lunch.

“REMEMBER THE SABBATH DAY TO KEEP IT HOLY”

SABBATH DINNERS

The Sabbath is the day of rest. In order that it may be devoted by all to religious exercises, holy meditation, and spiritual delight, it should be as free as possible from the ordinary duties and cares of life. To make it thus, preparation on the day before is necessary. The Lord calls the day before the Sabbath “the preparation” day. Luke 23:54. Of the work to be done on this day he says: “To-morrow is the rest of the holy Sabbath unto the Lord: bake that which ye will bake to-day, and seethe [boil] that ye will seethe; and that which remaineth over lay up for you to be kept until the morning.” Ex. 16:23.

The Sabbath should not be made a day of feasting. The labor of the week being laid aside, a moderate amount of plain, wholesome food is all that is necessary. To gormandize on this day, as is the custom with many, causes the mind to become dull and stupid, and unfits it for spiritual devotion.

With proper planning, very little, if any, cooking need ever be done on the Sabbath, aside from simply warming over some of the foods prepared the previous day.

Brown bread, fruit bread-sticks, or French rolls; warmed up potatoes, or potatoes with cream; baked or boiled beans; split pea or lentil soup, with croutons; sago, tapioca, or some other simple pudding or pie; canned or stewed fruit; and fresh fruits and nuts, make an excellent Sabbath dinner. All these may be prepared on the previous day. The potatoes may be boiled ready to warm up, the beans baked or boiled, the peas or lentils cooked and rubbed through a colander ready to add the seasoning and necessary water for soup, the croutons prepared, the fruit stewed, the pudding or pie baked, and the nuts cracked. Then the dinner may be made ready quickly, and with but little effort.

FOOD COMBINATIONS

Because of their chemical nature, the time required to digest them, and the place where, and the juices with which, they are digested, some foods do not combine as well as others. While the young and those with sound stomachs and vigorous digestion may experience little or no inconvenience from improper and more varied combinations, to continue their use is likely in time seriously to impair the digestion. Dyspeptics and those troubled with slow digestion will find it to their advantage to avoid such combinations as fruits and vegetables, milk and vegetables, sugar and milk, milk and fruits; and, when fruits are taken, to eat them at the close of the meal. The following are good combinations: Grains and fruits; fruits and nuts; grains, fruits, and nuts; grains, legumes, and vegetables; grains and milk. An excellent rule to follow is to avoid a large variety at any meal, and let natural cravings indicate largely the kinds of food eaten. Above all, use common sense, and relish what you eat.

TIME REQUIRED TO DIGEST VARIOUS FOODS

Hrs. Mins.

Rice 1 00

Apples, sweet, mellow, raw 1 00

Granola 1 00

Eggs, whipped 1 30

Trout, boiled 1 30

Venison, broiled 1 35

Sago 1 45

Tapioca 2 00

Barley 2 00

Eggs raw 2 00

Apples, sour, mellow, raw 2 00

Milk, boiled 2 00

Milk, raw 2 15

Turkey, boiled 2 25

Parsnips, boiled 2 30

Potatoes, baked 2 30

Beans, string, boiled 2 30

Cabbage, raw 2 30

Turkey, roasted 2 30

Goose, roasted 2 30

Lamb, boiled 2 30

Oysters, raw 2 55

Eggs, soft boiled 3 00

Beef, lean, raw, roasted 3 00

Beefsteak, broiled 3 00

Chicken soup, boiled 3 00

Mutton, broiled 3 00

Bean soup 3 00

Mutton, roasted 3 15

Bread, corn-meal 3 15

Mutton soup 3 30

Bread, white 3 30

Potatoes, boiled 3 30

Turnips, boiled 3 30

Eggs, hard boiled 3 00

Eggs, fried 3 30

Oysters, stewed 3 30

Butter, melted 3 30

Cheese 3 30

Beets, boiled 3 45

Corn and Beans, green 3 45

Veal, broiled 4 00

Fowl, broiled 4 00

Beef, lean, fried 4 00

Salmon, salted, boiled 4 00

Beef, salted, boiled 4 15

Soup, marrow-bone 4 15

Pork, salted, fried 4 15

Veal, fried 4 30

Duck, roasted 4 30

Cabbage, boiled 4 30

Pork, roasted 5 15

NUTRITIVE VALUE OF FOODS

The nutritive food elements are classified into three groups. The nitrogenous, or muscle- and tissue-building; the carbonaceous, or heat- and energy-producing; and the mineral, or the bone- and nerve-building.

Albumen, gluten, and casein belong to the nitrogenous; starch, sugar, and fats to the carbonaceous; and salts, cellulose portions, and inorganic substances to the mineral.

The nitrogenous elements are of prime importance, as they nourish the brain, nerves, muscles, and the more highly vitalized tissues of the body. The carbonaceous, however, are required in much larger quantities, the correct proportion being about eight or ten of carbonaceous to one of nitrogenous.

FOODSNitrogenousCarbonaceousMineralTotal Nutritive Value

GRAINS

Wheat 10.8 72.5 1.7 85.0

Barley 6.3 76.7 2.0 85.0

Oats 12.6 69.4 3.0 85.0

Rye 8.0 75.2 1.8 85.0

Corn 11.1 73.2 1.7 86.0

Rice 6.3 80.2 0.5 87.0

FRUITS

Banana 4.8 20.2 0.8 25.8

Date 9.0 58.0 ... 67.0

Grape 0.8 14.3 0.3 15.4

Apple 0.2 10.3 0.4 10.9

Pear 0.2 10.2 0.3 10.7

Peach 0.4 7.8 0.4 8.6

Plum 0.2 9.3 0.6 10.1

Cherry 0.9 15.3 0.6 16.8

Blackberry 0.5 5.8 0.4 6.7

Gooseberry 0.4 8.9 0.3 9.6

Raspberry 0.5 6.4 0.5 7.4

Currant 0.4 5.0 0.5 5.9

Apricot 0.5 12.2 0.8 13.5

VEGETABLES

Arrowroot ... 82.0 ... 82.0

Potato 2.1 22.2 0.7 25.0

Sweet Potato 1.5 27.5 2.6 31.6

Carrot 1.3 14.7 1.0 17.0

Beet 1.5 11.3 3.7 16.5

Parsnip 1.1 15.9 1.0 18.0

Cabbage 0.9 4.1 0.6 5.6

Turnip 1.2 7.2 0.6 9.0

LEGUMES

Peas 23.8 60.8 2.1 86.7

Beans 30.8 50.2 3.5 84.5

Lentils 25.2 58.6 2.3 86.1

NUTS

Peanut 28.3 48.0 3.3 79.6

Almond 23.5 60.8 3.0 87.3

Cocoanut 5.6 43.9 1.0 50.5

Walnut 15.8 60.4 2.0 88.2

Hazelnut 17.4 60.8 2.5 89.7

SWEETS

Sugar ... 95.0 ... 95.0

Molasses ... 77.0 ... 77.0

MILK

New Milk 4.1 9.1 0.8 14.0

Cream 2.7 29.5 1.8 34.0

Skimmed Milk 4.0 7.2 0.8 12.0

MEATS

Lean Mutton 18.3 4.9 4.8 28.0

Lean Beef 19.3 3.6 5.1 28.0

Veal 16.5 15.8 4.7 37.0

Pork 9.8 48.9 2.3 61.0

Poultry 21.0 3.8 1.2 26.0

White Fish 18.1 2.9 1.0 22.0

Salmon 16.1 5.5 1.4 23.0

Egg 14.0 10.5 1.5 26.0

Note.—From the above it will be seen that grains, legumes, nuts, and sweets, as well as some fruits and vegetables, contain more nourishment than do meats.

HOW TO BECOME A VEGETARIAN

The fact that many people abstain from flesh food altogether, and maintain their full vigor, is good proof that the eating of flesh-meat is not essential to either life or health. But those accustomed all their life to the use of meat may need to use a little caution in making a change to a vegetarian diet. A good way to begin might be to limit one’s self at first to the use of meat once or twice a week, discarding it as better foods are substituted. The British Vegetarian Society, in “How to Begin,” gives the following suggestions for those desiring to make this change:—

1. Steadily persevere.

2. Use Variety.—Nature affords the most bountiful abundance. Have something new on your table frequently, especially fruits.

3. Choose foods which compel mastication.

4. Drink Little.—If fruits be used plentifully—condiments, hot foods, and stimulants avoided, and frequently bathing practised—little drink will be required.

5. Prefer natural to manufactured foods.

6. Avoid Excess.—Most people eat too much; a smaller quantity of food, well masticated, will nourish and sustain the system best.

7. Eat Seldom.—Not more than thrice daily. “Little and often” is an unwise maxim for any healthy person. And if you wish sound sleep, and an appetite for breakfast, avoid suppers.

8. Let your food be attractively prepared.

9. See That Your Life be Right in Other Respects.—Eat food which is pure of its kind, agreeably prepared, at right times, and in right quantities; breathe pure air by night and by day; take physical exercise (if possible in the open air) daily; and practise strict cleanliness.

10. Get Mind and Body in Harmony.—Remember that man’s physical condition, and the state of his spiritual and mental faculties are closely and mutually inter-dependent. It is, therefore, a primary essential to keep these also in health; and to see that they be usefully, tranquilly, and constantly occupied and cultivated.

VEGETARIANISM IN LONDON

Vegetarianism has worked an improvement, and its many restaurants in London show how the taste for this diet has been on the increase of late. One very great and undeniable advantage in the teaching of this school is the showing us how many foods we possess, and how few, comparatively speaking, we have used. Also, it proves to us how much cheaper we could live by utilizing all the foods at our command except meat, and abstaining from it.—Mrs. Beeton.

RULES FOR DYSPEPTICS

Dyspepsia, or indigestion, is coming to be so general as to demand serious attention. The following rules will be found valuable to those suffering with this complaint:—

1. Eat slowly, chewing the food very thoroughly, even more so, if possible, than is required in health. The more time the food spends in the mouth, the less it will need to spend in the stomach.

2. Avoid drinking at meals; at most, take a few sips of warm drink at the close of the meal, if the food is very dry.

3. In general, dyspeptic stomachs manage dry food better than that containing much fluid.

4. Eat neither very hot nor very cold food. The best temperature is about that of the body. Avoid exposure to cold after eating.

5. Be careful to avoid excess in eating. Eat no more than the wants of the system require. Sometimes less than is really needed must be taken when the digestion is very weak. Strength depends not on what is eaten, but on what is digested.

6. Never take violent exercise, either mental or physical, just before or just after a meal. Do not go to sleep immediately after eating.

7. Do not eat more than three times a day, and make the last meal very light. For many dyspeptics two meals are better than more.

8. Avoid eating two meals too close together, as this is one of the most prolific causes of indigestion.

9. Observe regularity in eating; do not eat between meals.

10. Never eat when very tired, whether exhausted from mental or physical labor. Rest first.

11. Never eat when the mind is worried, or the temper is ruffled, if possible to avoid doing so.

12. Eat only food that is easy of digestion, avoiding complicated and indigestible dishes, and taking from but one to three kinds at a meal.

13. Omit a meal occasionally, or fast a day. This will give the stomach time to rest and recuperate, and will be found beneficial.

14. If the stomach or bowels feel weak or tender, apply hot fomentations over them.

15. Most persons will be benefited by the use of oatmeal, Graham flour, cracked wheat, whole wheat flour, and other whole-grain preparations, though many will find it necessary to avoid vegetables, especially when fruits are taken.

THE PULSE IN HEALTH

PER MIN.

At birth 150-130

One month 140-120

Six months 130

One year 120-108

Two years 110-100

Three years 100-90

Seven years 80

Fourteen years 85-80

Adult age 75-70

Old age 65-60

WEIGHTS AND MEASURES FOR THE KITCHEN

3 teaspoonfuls 1 tablespoonful

16 tablespoonfuls 1 cupful

2 cupfuls about 1 pint

4 cupfuls ” 1 quart

2 cupfuls of granulated sugar ” 1 pound

3 cupfuls brown sugar ” 1 pound

2 cupfuls of butter ” 1 pound

2 cupfuls of flour or oatmeal ” 1 pound

4 cupfuls of sifted flour ” 1 pound

1 pint of liquid ” 1 pound

10 eggs ” 1 pound

1 egg ” 2 ounces

1 heaping tablespoonful of sugar ” 1 ounce

2 rounding tablespoonfuls of flour ” 1 ounce

1 tablespoonful of butter ” 1 ounce

5 heaping tablespoonfuls of flour ” 1 cupful

7 heaping tablespoonfuls of sugar ” 1 cupful

HOUSEHOLD HINTS

Every housewife should take pride in keeping her home neat and tidy. “Order is heaven’s first law.”

Sinks and drains should be frequently cleaned and disinfected.

Dish-cloths should always be washed out after using; otherwise they are liable to become foul and full of germs.

After washing the dishes, pour over them scalding water, and wipe quickly with a clean dry cloth. This insures cleanliness, and gives a nice polish.

Scour steel knives after each meal.

Sweep out the corners, and under the tables and chairs as well as the middle of the room. “Dirt may be hated, but should never be hidden.”

Pare vegetables and fruits thin; study how to use left-over foods; save the bread crumbs for puddings and scalloped vegetables. “Gather up the fragments that remain, that nothing be lost.”