Part 9

Rub one teaspoonful of arrowroot smooth in a tablespoonful of cold water; pour over it two cups of boiling water, stirring continually; set the saucepan in hot water till the arrowroot is thoroughly cooked; turn into a pitcher, add a little sugar to sweeten, and flavor with a little lemon peel.

GRAHAM GRUEL

Into three cups of actively boiling water, stir one small cup of sifted Graham flour mixed to a paste with a cup of cold water or milk. Add a little salt, and cook until done. Add a small quantity of cream or rich milk, and serve. An excellent breakfast dish for well people also, especially for children.

CREAMED GRUEL

Cook one tablespoonful of rolled oats in a scant pint of water until tender; then strain through a sieve. Add one-half cup of thin cream, and salt to taste; let just come to a boil, remove from the fire, then stir in the whites of two eggs beaten to a stiff froth. Add a little sugar if desired.

RICE GRUEL

Wet one teaspoonful of rice flour in a little cold milk, and stir into one pint of boiling water; salt slightly, and boil until transparent. Flavor with lemon peel.

MILK GRUEL

Heat one cup of milk to boiling, and stir in one tablespoonful of fine oatmeal; add a cup of boiling water, and cook until the meal is thoroughly done. Season with a little salt.

ONION GRUEL

Boil a few sliced onions until tender in a pint of fresh milk, adding a little oatmeal; season with salt. Good for colds.

LEMONADE, HOT AND COLD

Make as indicated on page 92.

APPLE WATER

Take three ripe, tart, juicy apples, wash and wipe, but do not pare; slice into a quart of hot water; let stand until cool, pour off the water, and sweeten it to taste.

RICE WATER

Put into a saucepan one-half cup of well-washed rice; add three cups of cold water, and boil for thirty minutes. Strain, season with salt, and serve.

BARLEY WATER

Put two tablespoonfuls of pearl barley into a cupful of boiling water, and let simmer a few minutes; drain, and add two quarts of boiling water with a few figs and seeded raisins chopped fine. Cook slowly until reduced one-half; strain; add sugar to taste, and a little of the juice and rind of a lemon if desired.

BAKED APPLE

Bake a nice, tart apple, as directed on page 37; serve with cream, or, when done, cover with a meringue made of the beaten white of an egg and a teaspoonful of powdered sugar, and lightly brown in the oven.

CUP CUSTARD

To one well-beaten egg add a tablespoonful of sugar, turn into a cup, and fill up the cup with milk, stirring all together. Set the cup in a basin of hot water, and bake in the oven until just set. Serve from the cup in which it was baked. The custard may be flavored with lemon or vanilla, if desired.

BEAN BROTH

Look over and wash one cupful of beans, and put to cook in plenty of water, replenishing with hot water occasionally, if necessary. Cook slowly until tender, when there should be but little more than a cupful of broth remaining. Drain this off, season with a spoonful of cream, a little salt, and serve hot.

WHITE OF EGG AND MILK

Beat the white of an egg to a stiff froth, and stir briskly into a glass of cold milk. Good for persons with weak digestion.

STEAMED EGG

Break an egg into an egg-cup or patty-pan, sprinkle slightly with salt, and steam over boiling water until the white is set.

SCRAMBLED EGG

Heat two tablespoonfuls of water in a saucepan, break into it a fresh egg, and stir lightly until set, but not stiff. Add salt, and serve on toast.

BAKED MILK

Put the milk into an earthen jar, cover the opening with a white paper, and bake in a moderate oven until thick as cream. May be taken by the most delicate stomach.

TAPIOCA CUP CUSTARD

Soak one tablespoonful of tapioca in a small cup of milk for two hours; then stir in the beaten yolk of a fresh egg, a teaspoonful of sugar, and a very little salt; turn into a cup, and bake in the oven for twelve or fifteen minutes.

Will fortune never come with both hands full, And write her fair words still in foulest letters? She either gives a stomach, and no food,— Such are the poor, in health, or else a feast, And takes away the stomach,—such are the rich, That have abundance, and enjoy it not. —_Shakespeare._

FOOD FOR INFANTS

OATMEAL WATER AND MILK

For an infant under three months, put one tablespoonful of fine oatmeal into a pint of boiling water, boil for an hour, replenishing with boiling water to keep the quantity good; strain, and add one cup of sterilized milk. Feed in bottle. For infants from three to six months, use equal portions of milk and oatmeal water, and after six months, two-thirds milk.

SUBSTITUTE FOR MOTHER’S MILK, NO. 1

Take one ounce cow’s milk, two ounces cream, three drams milk sugar, one grain bicarbonate of soda, and one ounce of water. Increase the quantity of milk and cream as the child gets older.

SUBSTITUTE FOR MOTHER’S MILK, NO. 2

Take one tablespoonful of cream, four of milk, two of limewater, and four of sweetened water. Sugar of milk, two ounces to a pint of water, is preferable to ordinary sugar for preparing the sweetened water. This will generally agree with the most delicate stomach.

WHITE OF EGG AND WATER

Stir well the white of an egg into a cupful of as warm water as can be used without coagulating the egg. Good for infants suffering with extremely weak digestion, and unable to take milk.

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 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.