{"1": {"fulltext": "e 3 What to \u00e2\u0082\u00acbe\\nmi How to Obofe K\\nMR.* ?A l ccs-core", "height": "3457", "width": "2347", "jp2-path": "friendinkitcheno00colc_0001.jp2"}, "2": {"fulltext": "LIBRARY OF rt CONGRESS.\\njT^\\nChap..! Copyright No.\\nSheit-iV/.!\\n,C*8\\nUNITED STATES OF AMERICA.", "height": "3349", "width": "2158", "jp2-path": "friendinkitcheno00colc_0002.jp2"}, "3": {"fulltext": "A", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0003.jp2"}, "4": {"fulltext": "", "height": "3349", "width": "2158", "jp2-path": "friendinkitcheno00colc_0004.jp2"}, "5": {"fulltext": "", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0005.jp2"}, "6": {"fulltext": "", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0006.jp2"}, "7": {"fulltext": "A FRIEND IN THE\\nKITCHEN:\\nOR\\nWhat to Cook and How to Cook It.\\nCONTAINING\\nAbout 400 Choice Recipes Carefully Tested;\\nTOGHTHKR WITH\\nPlain Directions on Healthful Cookery; How to Can Fruit; A Week s Menu;\\nProper Food Combinations; Rules for Dyspeptics; Food for Infants;\\nSimple Dishes for the Sick; Wholesome Drinks; Useful\\nTables on Nutritive Values of Foods, Time re-\\nquired to Digest Foods, Weights\\nrand Measures for the\\nKitchen, etc.\\n1\\nBy Mrs. Anna L,. Cojxord.\\nThere is religion in a good loaf of bread.\\nBad Cooking- diminishes happiness and shortens life. 1\\nPACIFIC PRESS PUBLISHING COMPANY,\\nOAKLAND, CAI,.\\nSan Francisco, New York, Kansas City.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0007.jp2"}, "8": {"fulltext": "\u00e2\u0096\u00a0b\\nA\\nA v\\nt\u00c2\u00bb\\n4S8.:3\\nEntered according to Act of Congress, in the year 1899, by\\nMrs. Anna L. Colcord,\\nIn the Office of the Librarian of Congress, Washington, D. C. All rights reserved.\\nTWO COPIES RECEIVED\\nPACIFIC PRESS PUBLISHING COMPANY,\\nPrinters, Bookbinders, Electrotypers, Stereotypers.\\nSECOND COPY^\\nnonn^\\no;g 3", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0008.jp2"}, "9": {"fulltext": "Preface*\\nThe object of this work is to furnish in an inexpensive\\nand convenient form, plain directions on healthful cookery.\\nSpecial attention has been given to the idea of presenting\\nsuch recipes as will tend to make the living of the family\\nwhat it should be, simple, economical, wholesome, nutri-\\ntious, palatable, and varied.\\nThe housewife is often perplexed to know just what to\\ncook; but if she has at hand something which will suggest\\nto her what she desires but cannot think of, she has that\\nwhich is indeed a friend.\\nThe author has tried to make the work sufficiently\\ncomprehensive to answer the demands of an ordinal\\nhousehold.\\nThe recipes for the preparation of grains, fruits, and\\nvegetables occupy a large portion of the work. Cream is\\nmentioned in a number of the recipes, but while its use is to\\nbe preferred instead of butter, especially if sterilized, sub-\\nstitutes have generally been suggested where it is not at\\nhand or available.\\nPains have been taken to make the recipes plain and\\nexplicit, and yet as brief as possible consistent with these\\nends. The amount of the various ingredients required\\nhas generally been indicated by measure, rather than by\\nweight, as this is usually more convenient and time-\\nsaving.\\nIt is hoped that this little work will be found to be a\\nreal friend in the kitchen. That it may be such, and that\\nit may prove a blessing to thousands in many lands, is the\\nsincere wish of\u00e2\u0080\u0094 Thk Author.\\n[3]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0009.jp2"}, "10": {"fulltext": "", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0010.jp2"}, "11": {"fulltext": "Contents.\\nPAGE.\\nImportance of Good Cooking 9\\nHelpful Hints for the Housewife 12\\nSoups 13\\nCereals 19\\nToasts 25\\nBreads 28\\nFruits 41\\nVegetables 53\\nSubstitutes for Meats 67\\nEggs 74\\nOmelets 76\\nPuddings 77\\nCustards and Creams 84\\nSauces 87\\nPies 9\u00c2\u00b0\\nCakes 97\\nWholesome Drinks .102\\nSpecially Prepared Health Foods 105\\nSimple Dishes for the Sick no\\nFood for Infants 114\\nMiscellaneous 115\\nA Week s Menu 120\\nSabbath Dinners 121\\nFood Combinations .122\\nTime Required to Digest Various Foods .122\\nNutritive Value of Foods 123\\nHow to Become a Vegetarian .124\\nRules for Dyspeptics 125\\nThe Pulse in Health 126\\nWeights and Measures for the Kitchen 126\\nHouseholds Hints 126\\nIndex 127\\n[5]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0011.jp2"}, "12": {"fulltext": "", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0012.jp2"}, "13": {"fulltext": "Illustrations*\\nPAGE.\\nFrontispiece\\nDouble Boiler 20\\nWall Rack 23\\nAncient Flour-Making 24\\nFlour Sieve 32\\nBaking Pan 32\\nSteamed Bread Pan 33\\nGem Irons 34\\nCake Cutter 37\\nWaffle Iron 38\\nGriddle 39\\nGathering Fruit 4\u00c2\u00b0\\nFruit Dish 42\\nLarge Spoon 46\\nMason Can 48\\nUtensils for Canning Fruit 49\\nA Wise Choice 5 2\\nSome Staple Vegetables 54\\nSaucepan 56\\nPotato Masher 57\\nColander 59\\nCan Opener 59\\nSweet Corn 66\\nPatty Pan 75\\nPie Dish 9\u00c2\u00b0\\nRolling Pin 9 1\\nPie .91\\nDover Egg-Beater 97\\nCake Pan 98\\nCoffee Strainer 102\\nCoffee Mill io 3\\nLemon Drill io 3\\nBread Knife Il8\\n[7]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0013.jp2"}, "14": {"fulltext": "t\u00c2\u00a3* e 5*\\nPRACTICAL OLOGIES.\\nDaughter. Yes, I ve graduated, but now I must inform my-\\nself in psychology, philology, bibli\\nPractical Mother. Stop right where you are; I have arranged\\nfor you a thorough course in roastology, boilology, stitchology,\\ndarnology, patchology, and general domestic hustleology.\\nNow get on your working clothes. Detroit Free Press.\\nt\u00c2\u00a3r* t\u00c2\u00a3T* t^*", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0014.jp2"}, "15": {"fulltext": "^^^I^ii iiiiiiiiiiiiiiiiiiiiiiiiiiiiiii\\nao How*To)CooK ft d\\nIMPORTANCE OF GOOD COOKING*\\nHEALTHFUL cookery is not receiving the attention\\nwhich its importance demands. Although we are\\nliving at a time when eating and drinking are carried\\nto excess, and when elaborate bills of fare are frequently\\nplaced before us, yet plain, simple, and healthful cookery\\noccupies but a comparatively small place in the culinary\\nworld to-day.\\nGood food is of primary importance. We live upon\\nwhat we eat. It is not sufficient, however, merely to\\nselect good food. To be well digested and thoroughly\\nassimilated the food must be properly prepared. The best\\nfood may be spoiled in cooking. The kind of food upon\\nwhich we live, and the manner in which it is prepared,\\ndetermines largely our physical well-being, and conse-\\nquently much of our happiness or misery in this life.\\nFor love, nor honor, wealth nor power,\\nCan give the heart a cheerful hour\\nWhen health is lost. Be timely wise;\\nWith health all taste of pleasure flies.\\nMoreover, the mind is affected by the condition of the\\nbody, and the morals by the state of the mind. As,\\ntherefore, cooking determines to a large degree the con-\\ndition of the body, it must also affect to a considerable\\n[9]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0015.jp2"}, "16": {"fulltext": "IO A FRIEND IN THE KITCHEN.\\nextent our moral and spiritual welfare. It is not too\\nmuch to say, therefore, that there is religion in good\\ncooking.\\nIt has been truly said that the cook fills an impor-\\ntant place in the household. She is preparing food to be\\ntaken into the stomach, to form brain, bone and muscle.\\nThe health of all the members of the family depends\\nlargely upon her skill and intelligence. As the lives of\\nthose on a steamship are in the hands of the helmsman, so\\nthe lives and the health of the members of the family are,\\nto a great degree, in the hands of the one who prepares\\ntheir meals.\\nThousands are dying annually as the result of poor\\ncooking. Food poorly prepared is not nutritious, and\\ncannot, therefore, make good blood.\\nSome may say they have no natural ability to cook;\\nbut anyone having ordinary intelligence, with a little\\neffort, care, and proper directions, can learn to cook well.\\nAnd surely the health of the family ought to be of suffi-\\ncient importance to inspire every mother with ambition to\\nlearn how to cook.\\nMothers should also teach their daughters the mysteries\\nof good cooking. They should show them that this is an\\nessential part of their education, more essential than the\\nstudy of music, fancy work, the dead languages, or the\\nsciences. The knowledge of these latter without the\\nknowledge of how to care for the body and provide it with\\nsuitable nourishment, is of little worth. Meredith hit\\nupon a great truth when he said:\\nWe may live without music, poetry, and art;\\nWe may live without conscience, and live without heart,\\nWe may live without friends; we may live without books;\\nBut civilized man cannot live without cooks.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0016.jp2"}, "17": {"fulltext": "A FRIEND IN THE KITCHEN. II\\nNo young woman should contemplate marriage until\\nshe has first acquired a practical knowledge of simple\\ncookery, for this is essential whether she expects to do\\nthe cooking herself, or supervise the maid. Although\\nbread is the staff of life, it is a sad fact that a large pro-\\nportion of the daughters of the present generation do not\\nknow how to make a good loaf of bread. They have not\\nbeen instructed in the useful art of cookery, so that when\\nthey have families of their own they can provide for their\\ntables a well-cooked dinner, prepared with nicety, so that\\nthey would not blush to place it before their most esteemed\\nfriends.\\nThere has never been an age so noted for dyspeptics as\\nthe present, and there was perhaps never before a time\\nwhen there was a greater scarcity of good cooks.\\nThough we boast of modern progress as aloft we proudly soar,\\nAbove untutored cannibals whose habits we deplore,\\nYet in our daily papers any day you chance to look\\nYou may find this advertisement: Wanted A Girl to Cook.\\nGood cooking does not consist in the preparation of\\nhighly seasoned foods to pamper a perverted appetite, but\\nin cooking with simplicity, variety, and skill natural foods\\nin a palatable and wholesome manner. To assist in this\\ndirection is the object of this little work.\\nBut no workman can work without materials and\\ntools. The necessary materials for cooking are indicated\\nin the recipes given in this book. Illustrations of many\\nof the most necessary and useful cooking utensils will be\\nfound scattered throughout the work.\\nA very convenient and easily constructed wall rack,\\nwhich may be placed over the kitchen work table, is\\nshown on page 23.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0017.jp2"}, "18": {"fulltext": "A FRIEND IN THE KITCHEN.\\nHELPFUL HINTS FOR THE HOUSEWIFE.\\nPlain and healthful living tends to long and happy living.\\nSelected.\\nSimple diet is best; for many dishes bring many diseases.\\nPliny.\\nThk foundation of a happy home is laid in the kitchen.\\nMarion Harland.\\nThe mother should study to set a simple yet nutritious diet\\nbefore her family. Mrs. E. G. White.\\nA wrong course of eating or drinking destroys health, and\\nwith it the sweetness of life.\u00e2\u0080\u0094 Christian Temperance.\\nThere are some tombstones upon which the inscription might\\nvery properly be written, He died a victim to poor cooking.\\nWillard Allen Col cord.\\nHow many homes are cursed by discomfort and ill-health, hard\\nthoughts and bitter words, simply because the wife does not know\\nhow to cook. The Young Woman.\\nA little girl who, when having her Scripture lesson, was\\nasked by her sister Ruth, Why did God make Eve replied,\\nTo cook for Adam, o course. Christian World.\\nBad cooking is waste waste of money and loss of comfort.\\nWhom God has joined in matrimony, ill-cooked joints and ill-\\nboiled potatoes have very often put asunder. Samuel Smiles.\\nThe stomach is the kitchen of the soul; therefore it is very im-\\nportant that the fuel which feeds the stomach should be of good\\nquality, and prepared in the best manner. Martin Luther.\\nIn giving your children lessons in physiology, and teaching\\nthem how to cook with simplicity and yet with skill, you are lay-\\ning the foundation for the most useful branches of education.\\nExercise and Air.\\nWhat does cookery mean?\u00e2\u0080\u0094 It means the knowledge of all\\nfruits and herbs and balms and spices, it means carefulness, and\\ninventiveness, and watchfulness, and willingness, and readiness of\\nappliance; it means the economy of your grandmothers and the\\nscience of the modern chemist; it means much tasting and no\\nwasting.\u00e2\u0080\u0094; John Ruskin.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0018.jp2"}, "19": {"fulltext": "O hour of all hours, the most pleasant on earth,\\nHappy hour of our dinners Meredith.\\nSoup rejoices the stomach, and disposes it to- receive and digest\\nother food. Brillat Savarin.\\nIt is important that we relish the food we eat. Christian\\nTemperance.\\n*\u00c2\u00a3T* t t\\nSOUP is easily prepared, economical, and when made\\nfrom healthful materials, is a very wholesome article\\nof diet. It adds much to the elegance and relish of a\\ndinner, and, if taken in small quantities, is a good means\\nof preparing the whole system to assimilate a hearty\\nmeal.\\nSoups afford an excellent opportunity for using left-over\\nfoods which might otherwise be wasted. A combination\\nof vegetables left over from the previous day, such as a\\ncupful of mashed potatoes, some stewed peas, beans, or\\nlentils, a few spoonfuls of boiled rice, stewed tomatoes, or\\nother bits of vegetables or grains, if in good order, make a\\nvery palatable and nourishing soup. The vegetables\\nshould be put all together into a saucepan with enough\\nwater to cover them, let simmer for two or three hours,\\n[13]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0019.jp2"}, "20": {"fulltext": "14 A FRIEND IN THE KITCHEN.\\nthen rubbed through a colander, and returned to the\\nsaucepan with sufficient water added to make the soup of\\nproper consistency, reheated, seasoned, and served.\\nFor seasoning soup, a few spoonfuls of cream, or a\\nlittle butter or nut butter maybe used, though if properly\\nmade is quite relishable without.\\nWe wish all our readers success with the following\\nsimple but delicious kinds.\\n*2r*\\nBEAN SOUP.\\nFor two quarts of soup soak one pint of beans overnight. In\\nthe morning drain, and put to cook in cold water, adding one-third\\ncup of well-washed rice if desired; boil slowly for about two hours.\\nWhen done rub through a colander, thin with boiling water, and\\nseason with a little butter and salt.\\nGREEN PEA SOUP.\\nPut the peas in water enough to cover them, add a little pinch\\nof salt, boil until tender, skim the peas out, and rub through a\\ncolander; then return to the water in which they were boiled; add\\nmilk, a little cream or butter, and salt to taste. Pour the soup over\\na few croutons (bits of toasted bread) in a hot soup tureen. A quart\\nof milk to a pint of peas is a good quantity.\\nSPLIT PEA SOUP.\\nFor each quart of soup desired boil slowly a cupful of split peas\\nin three pints of water until thoroughly dissolved. Rub through a\\ncolander, add salt, a small teaspoonful of butter if desired, and,\\nfor flavoring, a slice or two of onion or celery. Reheat, and when\\nboiling stir into it two teaspoonfuls of browned flour rubbed smooth\\nin a little cold water. Remove the onion or celery with a fork\\nbefore serving. Add two or three crisp crackers rolled fine, or\\nserve with croutons.\\nSPLIT PEA AND VERMICELLI SOUP.\\nMake the soup as above. Cook one-half cup of vermicelli in a\\ncupful of boiling water for ten minutes and add to the soup.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0020.jp2"}, "21": {"fulltext": "A FRIRNT) IN THR KITCHKN. 15\\nVEGETABLE PEA SOUP.\\nCook one quart of split peas until dissolved. When nearly done,\\nadd two or three medium-sized potatoes and one medium-sized\\nonion, sliced thin. When these are done, rub all through a\\ncolander, add hot water to make of the consistency of thick cream,\\na little cream or butter, and salt to taste; reheat and serve.\\nTOMATO SOUP.\\nTake one quart of stewed tomatoes, rub through a colander, and\\nput to boiling; add two tablespoonfuls of flour mixed smooth in a\\nlittle cold water, stirring well that no lumps be formed. Season\\nwith salt, and just before serving add a few spoonfuls of cream or a\\nsmall piece of butter.\\nLENTIL SOUP.\\nCook a pint of lentils in a small quantity of boiling water.\\nWhen about half done, add, if desired, one medium-sized onion cut\\nin halves or quarters. When the lentils are tender, remove the\\nonion, and rub the lentils through a colander. Add sufficient\\nboiling water to make three pints in all. Season with salt, a little\\ncream or butter, reheat to boiling, and thicken with four table-\\nspoonfuls of browned flour blended with a little cold water. The\\nGerman, or dark lentils, are usually cheaper than the Egyptian, or\\nred lentils.\\nLENTIL AND TOMATO SOUP.\\nCook together one cup of lentils, one cup of stewed strained\\ntomatoes, one cup of water, a teaspoonful of butter, and a stalk of\\ncelery. When done, add sufficient water to make the soup of\\nproper consistency. Heat to boiling, remove the celery, and season\\nwith salt. Add one teaspoonful of browned flour rubbed to a paste\\nwith a little water. Boil for a few minutes, and serve.\\nTOMATO AND MACARONI SOUP.\\nDrop a cupful of macaroni broken into small pieces into three\\nor four cupfuls of boiling water, and boil from twenty minutes to an\\nhour, or until perfectly tender. The length of time required will\\ndepend upon whether the macaroni is fresh or stale. Stew one\\nquart of fresh or canned tomatoes, and put through a strainer or\\ncolander to remove the coarse portions. Then add the macaroni,\\nseason with salt, and a little cream or butter if desired, boil to-\\ngether for a few minutes, and serve.\\nTOMATO AND VERMICELLI SOUP.\\nTake two quarts of stewed tomatoes, strain, or pass through a", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0021.jp2"}, "22": {"fulltext": "l6 A FRIEND IN THE KITCHEN.\\ncolander, and put to boil. Cook one cup of broken vermicelli in\\ntwo cups of boiling water for ten minutes, and add to the tomatoes.\\nSeason with salt. If the soup is too thin a little cornstarch blended\\nwith a little cold water may be added, and the soup allowed to\\nboil a few minutes longer. Just before serving, a few spoonfuls of\\nsweet cream may be added if desired.\\nRICE SOUP.\\nPut to cook slowly one-third cup of well-washed rice in three\\ncups of hot water, and cook one and a half hours. Then add a\\nlittle salt and one quart of milk, reheat and serve. A little celery\\nmay be simmered in the soup for a short time, and removed before\\nserving.\\nSAGO PEA SOUP.\\nWash, soak, and cook one cupful of split peas in plenty of water\\nuntil tender; rub through a colander, return to the fire, adding\\nenough hot water to make three pints in all, and a few slices of\\nonion. Wash three tablespoonfuls of sago in warm water, and stir\\ngradually into the soup; simmer for a half hour, or until well dis-\\nsolved. Remove the onion, and season with salt. Add a few\\nspoonfuls of thin cream or rich milk to the beaten yolk of an egg,\\nand stir into the soup a few minutes before serving.\\nSAGO FRUIT SOUP.\\nSoak one-half cup of sago for an hour in a cup of cold water;\\nthen add a quart of water, and cook slowly until transparent. In\\nthe meantime cook together one cup of prunes and one-half cup of\\nraisins in a small quantity of water. When the sago is transparent,\\nadd the fruit, together with one-half cup of currant, plum or some\\nother tart fruit juice, and one-half cup of sugar. This will make\\nthree pints of soup. Serve hot with croutons.\\nInstead of the above, rice with dried apricots, and prune or\\ncurrant juice may be used.\\nSAVORY SOUP.\\nTake two cupfuls of cooked split peas which have been rubbed\\nthrough a colander, one cupful of boiled mashed potatoes, and\\none-half cup of strained stewed tomatoes; add to this mixture\\nenough hot water to make of proper consistency, a sliced onion,\\nand salt as desired. Boil together for a few minutes until well\\nflavored with the onion; remove the onion and serve. A half cup\\nof broken vermicelli cooked for ten minutes in a cupful of boiling\\nwater, may be added if desired.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0022.jp2"}, "23": {"fulltext": "A FRIEND IN THE KITCHEN. 17\\nCELERY SOUP.\\nWash a bunch of well-bleached celery, cut fine, and with one or\\ntwo sliced potatoes put to cook in a small quantity of boiling\\nwater. When done, add a quart of milk, and pass through a\\ncolander; let heat to boiling, season with salt, and thicken with a\\nlittle flour rubbed smooth in cold water, or serve with rolled\\ncrackers.\\nVEGETABLE SOUP.\\nCook together slowly for two hours, in two quarts of water, two\\ncups of split peas, two or three slices each of carrot and turnip, one\\nlarge potato sliced, one-half cup of canned tomatoes, and a small\\nonion cut in pieces. If desired, a stalk of celery cut into small\\npieces may be used instead of the onion. When done, rub through\\na colander, add water to make of proper consistency, reheat, season\\nwith salt and a little cream or butter, and serve.\\nPOTATO SOUP.\\nFor each quart of soup required, take three medium-sized pota-\\ntoes, pare, cut in slices, and cook rapidly in sufficient water to\\ncover them. When tender, rub through a colander. Then return\\nto the fire, add three cups of sweet milk, and season with salt, and\\na little cream or butter if desired. Let the soup come co a boil,\\nadd a teaspoonful of flour rubbed smooth in a little water, boil a\\nfew minutes, and serve. A slice of onion or a stalk of celery may\\nbe simmered in the soup for a few minutes to flavor it, and then\\nremoved. Instead of the flour two or three crisp crackers rolled\\nfine may be added just before serving.\\nPOTATO AND BEAN SOUP.\\nLook over and soak one cup of beans overnight; when ready\\nto cook, drain, and put over the fire in cold water. When done,\\nrub through a colander; pare and slice three or four medium-sized\\npotatoes, and put to cook in a small quantity of hot water; when\\ndone, put through a colander, and add to the beans; add milk or\\nwater sufficient to make about three pints of soup; season with salt,\\nand boil for a few minutes. A few slices of onion or a little celery\\nmay be simmered in the soup for a few minutes to flavor if desired,\\nand remove before serving.\\nBARLEY SOUP.\\nCook a cup of pearl barley in three pints of water for several\\nhours, adding water as needed to keep the quantity good. When\\ndone, add salt and a little cream, or the beaten yolk of an egg.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0023.jp2"}, "24": {"fulltext": "l8 A FRIEND IN THE KITCHEN.\\nNOODLE SOUP.\\nBeat the yolks of two eggs thoroughly, then add one cup of\\nsifted flour, and knead well for five or ten minutes; divide into\\nfour parts, roll each part nearly as thin as a knife blade, and place\\non a clean cloth near the fire to dry. When dried sufficiently so\\nthat they will not stick together when rolled up, or be so dry as to\\nbe brittle, roll each piece up into a roll, and with a sharp knife cut\\nor shave crosswise into very narrow slices, about one-twelfth of an\\ninch in width. Shake out well, and let dry thoroughly. Then\\ndrop into hot salted water, and boil twenty minutes; drain off the\\nwater well, add a quart of milk, salt to taste, reheat, and serve.\\nNoodles may be added to other soups instead of macaroni.\\nASPARAGUS SOUP.\\nTake two bunches of fresh, tender asparagus, wash, cut into\\nshort lengths, and put to cook in a quart of hot water. Let cook\\nslowly till tender, and the water reduced one-half; rub through a\\ncolander, add three cups of milk, a spoonful or two of cream, and\\nsalt to taste. Let heat to boiling, and serve with croutons. A half-\\ncup of well-cooked rice may be stirred into the soup before serving\\nif desired.\\nSALSIFY OR VEGETABLE OYSTER SOUP.\\nWash, scrape, and place the salsify in cold water to prevent dis-\\ncoloring. When enough is prepared, cut into slices, and put to\\ncook in an equal quantity of water, and cook slowly. When tender,\\nadd two or three cups of milk, a few spoonfuls of cream or a small\\npiece of butter, heat to boiling, and slightly thicken with a table-\\nspoonful or two of flour rubbed smooth in a little cold milk. Let\\nboil a few minutes, season with salt, and serve.\\nCROUTONS FOR SOUP.\\nCut stale bread into small cubes from one-half inch to an inch\\nsquare, and brown in a moderate over. A spoonful or two of the\\ncroutons may be placed in each plate, and the hot soup turned over\\nthem, or placed in a dish on the table for use as desired.\\nBROWNED FLOUR FOR SOUPS.\\nSpread a small quantity of flour on shallow tins, and brown\\nlightly in a moderately hot over; stir often enough to prevent any\\npart from scorching. A quantity may be prepared and put away\\nin covered jars for use.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0024.jp2"}, "25": {"fulltext": "O stay me with rice and with porridge,\\nO comfort me sweetly with grits\\nBaked beans give me plenty of courage,\\nAnd cracked wheat enlivens mv wits.\\nNo one should adopt an impoverished diet.\\nBring me my breakfast oatmeal and boiled eggs. A. T.\\nStewart, the millionaire.\\nCarlyle, catching a glimpse of Macaulay s face, once remarked,\\nWell, any one can see that you are an honest, good sort of a fellow,\\nmade out of oatmeal.\\nDr. Johnson, who entertained a great dislike for the Scots, and\\nlost no opportunity of saying bitter things against them, once\\ndefined oats as in Scotland food for Scotchmen; but in England\\nfood for horses. He was well answered by the indignant Scotch-\\nman, who replied, Yes, and where can you find such men as in\\nScotland, or such horses as in England\\nt^r* t\u00c2\u00a3^* t\u00c2\u00a3^*\\nMOST grains require prolonged cooking, and slow\\ncooking is preferable to fast. They are frequently\\nserved in the form of inusn, and too often in an under-\\ndone state. Thorough cooking not only breaks up the\\nfood, but partially digests the starch contained in it.\\nSalt should be added to the water before stirring in the\\ngrain or meal.\\nAll grains and meals should be put into actively boil-\\ning water to prevent them from having a raw taste, and\\n[19]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0025.jp2"}, "26": {"fulltext": "20 A FRIEND IN THE KITCHEN.\\nallowed to boil fast until they set, or thicken, and cease\\nsinking to the bottom; till then they should be stirred fre-\\nquently, but gently, to prevent burning. After the grain\\nhas thickened, it should be stirred very little or none at\\nall. Much stirring then breaks up the particles, and frees\\nthe starchy portion, thus rendering the food pasty.\\nEnough grain or meal should be used to make the\\nmush quite thick and glutinous when done. Watery\\nor sloppy mush is neither palatable nor strengthening\\nto the digestive organs when used constantly. In fact, it\\nshould not be considered necessary to have mush every\\nmorning. A change occasionally to drier foods is better\\nfor the digestion.\\nAn excellent utensil for cooking\\ngrains is a milk or mush boiler,\\ngenerally called a double boiler.\\nThis consists of one vessel set inside\\nof another, the inner one containing\\nthe grain to be cooked, the outer one\\nfilled with boiling water only. An\\nordinary saucepan, however, will do Double Boikr.\\nvery well, if smooth, and by greasing the inside with a\\nlittle butter before putting in the water, the tendency of\\nthe grain to adhere to the saucepan will be greatly\\nobviated.\\nIf the double boiler is used, allow the grain to boil in\\nthe inner vessel standing directly over the range until it\\nsets, then cover and place in the outer vessel, the water\\nin which must also be boiling in order that the cooking\\nprocess be not checked; Ihen leave to cook slowly until\\ndone. From three to four hours is not too long when the\\ndouble boiler is used. Grain prepared in this way may", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0026.jp2"}, "27": {"fulltext": "A FRIEND IN THE KITCHEN. 21\\nbe cooked on the previous day and simply warmed up\\nagain the next morning for breakfast. What is left over\\nfrom any meal may be used in the next preparation.\\nIf a hastily prepared mush is required, perhaps\\nnothing better than the rolled oats can be employed, these\\nrequiring not more than half an hour s cooking, as they\\nare already partially cooked in their manufacture, but\\neven these are improved by longer cooking in a double\\nboiler.\\ne^* i5*\\nOATMEAL MUSH.\\nHeat a quart of water to boiling, add a little salt, sprinkle into\\nit a cupful of oatmeal, and boil rapidly, stirring frequently until it\\nsets; then place on some part of the range where it will only sim-\\nmer if an ordinary saucepan is used, and cook for about two hours,\\nor until thoroughly done.\\nROLLED OATS.\\nThis is much preferred by some, as it requires only a short time\\nto cook. Make as above, only using two cupfuls of the meal to\\none quart of water. An ordinary saucepan does very well for this,\\nbut the double boiler is better.\\nROLLED OATS AND SAGO MUSH.\\nWash and soak one-third cup of sago in a little cold water.\\nStir one and one-half cups of rolled oats into one quart of\\nsalted, boiling water. Cook for fifteen minutes, then stir in the\\nsago, and cook as much longer. Serve with cream, stewed fruit,\\nor fruit juice.\\nGRAHAM MUSH.\\nInto one quart of boiling water, properly salted, stir dry, sifted\\ngraham flour, until a rather thick porridge is obtained. Cook\\nslowly for one hour on the back of the range, stirring but little after\\nthe first few minutes. Serve with milk or cream, and a very little\\nsugar if desired.\\nGRAHAM MUSH WITH DATES.\\nCook as above. Take a cupful of dates, cut in two, removing", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0027.jp2"}, "28": {"fulltext": "22 A FRIEND IN THE KITCHEN.\\nthe stones, and stir into the mush just before taking from the\\nfire. Serve with milk or cream. Steamed raisins or stewed figs\\nmay be used instead of dates.\\nBOILED RICE.\\nWash one cup of rice, and put to cook in four cups of boiling\\nwater, slightly salted. Cook quite rapidly for the first fifteen\\nminutes, stirring a little occasionally to prevent sticking to the pan.\\nThen cover closely and cook slowly on the back of the range with-\\nout stirring. When nearly done, add a cup of sweet milk, cook\\nuntil tender, and serve with milk, cream, or stewed fruit. If the rice\\nhas been soaked overnight, put to cook in an equal quantity of\\nboiling water, and cook for about half an hour. Milk may be used\\ninstead of water, or equal parts of milk and water.\\nGRITS.\\nTo four parts of boiling water previously salted, add one part of\\ngrits, sprinkling it in with the hand, and cook slowly for about an\\nhour. Serve hot with cream, milk, fruit juice, or stewed figs.\\nCORN-MEAL MUSH.\\nInto three pints of boiling water, salted, sprinkle one pint of\\ncorn-meal. Cook slowly for one or two hours, stirring occasionally.\\nServe with plenty of milk or cream. Avery good and nutritious\\nmush, especially for winter.\\nCORN-MEAL SQUARES.\\nTake cold, left-over corn-meal mush, cut into rather thick\\nslices and then into squares. Put the squares into a tureen, and\\npour over them some hot milk or cream. Cover the dish, let stand\\na few minutes, and serve.\\nBARLEY MUSH.\\nTo each cupful of pearl barley, previously washed, add five\\ncups of boiling water, a teaspoonful of salt, and cook in a double\\nboiler, or an ordinary saucepan set in a kettle of boiling water, for\\nthree or four hours. Serve with cream, lemon sauce, or stewed\\nfruit.\\nBOILED WHEAT.\\nTo one part of good, plump wheat add five parts of cold water,\\nand cook slowly from four to eight hours, or until the grains burst\\nopen and are tender. If soaked overnight, less time for boiling\\nwill be required. Add a little more water if necessary, but avoid", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0028.jp2"}, "29": {"fulltext": "A FRIEND IN THK KITCHEN.\\n23\\nmuch stirring. Season with salt, and serve hot or cold with milk,\\ncream, fruit, or fruit juice. A very simple and wholesome dish.\\nDRESSINGS FOR PUDDING OR MUSH.\\nHeat to boiling, grape, blueberry, raspberry, or strawberry\\njuice, add sugar to sweeten, and slightly thicken with cornstarch,\\nallowing a tablespoonful to each pint of fruit juice. A good sub-\\nstitute for milk or cream.\\ne\u00c2\u00a3 e^* 5\\nWALL RACK.\\n\u00c2\u00a9a", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0029.jp2"}, "30": {"fulltext": "B B\\ng\\nS I\\nc\\nu\\nS\\ni\\no", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0030.jp2"}, "31": {"fulltext": "A meal\u00e2\u0080\u0094 what is it Just enough of food\\nTo renovate and well refresh the frame,\\nSo that with spirits lightened, and with strength renewed,\\nWe turn with willingness to work again.\\nThe appetite is subject to education; therefore learn to love that\\nwhich you know to be good and wholesome.\\nThe most e.x-pensive food is spoiled when served up burnt or\\ntasteless; the cheapest may be delicious with the proper seasoning.\\nLantz.\\nt^r* ^2^*\\nTOAST makes a very nice breakfast dish, and is easily\\nand quickly prepared. It can be made in a variety\\nof ways which are both simple and wholesome. When\\nproperly prepared it furnishes abundant nourishment, and\\nis easily digested.\\nThe proper foundation for all toasts is zwieback (pro-\\nnounced zwiback), or twice-baked bread. This may be\\nmade from either fresh or stale bread, the fresh making\\nthe more crisp and delicious for dry eating. The bread\\nshould be light and of good quality. That which is sour,\\nheavy, and unfit to eat untoasted, should never be used\\nfor toast.\\nToasts afford an excellent opportunity for using up left-\\nover slices of bread, and its use is therefore a matter of\\neconomy as well as of securing variety in diet.\\n3 [25l", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0031.jp2"}, "32": {"fulltext": "26 A FRIEND IN THE KITCHEN.\\nZWIEBACK, OR DRY TOAST,\\nCut fresh or stale, light bread, either white or brown, into slices\\nhalf an inch thick, divide in halves, place on tins, and bake slowly\\nin a moderate oven until baked evenly throughout. Care should\\nbe taken not to scorch the bread. It should not be put into an\\noven that is merely warm. It should be baked, not simply dried.\\nThe common method of toasting merely the outside of the bread\\nby holding it over a fire is not the most wholesome way of prepar-\\ning toast. When properly made it will be crisp throughout.\\nZwieback may be prepared in quantity and kept on hand for use.\\nIt furnishes a good article of diet, especially for dyspeptics, eaten\\ndry, or with milk or cream.\\nMILK TOAST,\\nTake a half dozen slices of zwieback (or more if required),\\nplace each slice on a saucer or small plate, soften by pouring a few\\nspoonfuls of hot water over each slice and draining, or dipping the\\nslices quickly in hot water or milk; sprinkle lightly with salt,\\npour over a small quantity of rich milk heated to boiling, and\\nserve.\\nTOAST WITH MILK SAUCE.\\nPrepare a milk sauce by heating a pint of milk to boiling,\\nthicken with a little flour rubbed smooth in a little cold milk, add\\na pinch of salt, and let boil for a few minutes. Moisten six or\\neight pieces of zwieback by dipping them quickly into hot water\\nor milk; place half of these in a dish, put a few spoonfuls of the\\nmilk sauce over each slice, then add the remaining moistened\\nslices, pour over all the rest of the milk sauce, and serve hot.\\nASPARAGUS TOAST.\\nPrepare asparagus by washing each stalk free from sand;\\nremove the tough portions, cut the stalks into small pieces, and\\nstew in a little hot salted water; drain off the water as soon as\\ndone, add a cup of milk, and season with a little butter and salt.\\nCream may be used instead of the milk and butter. Moisten the\\nzwieback with hot milk, and place in a dish. Pour over the stewed\\nasparagus, and serve hot.\\nBERRY TOAST.\\nPrepare zwieback as above. Take fresh or canned strawberries,\\nraspberries, mulberries, or other fruit, mash well with a spoon, add\\nsugar to sweeten, and serve as a dressing on the slices of zwieback\\npreviously moistened.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0032.jp2"}, "33": {"fulltext": "A FRIEND IN THE KITCHEN. 2J\\nEGG TOAST,\\nMoisten slices of zwieback in hot milk or cream, season with a\\nsprinkle of salt, and serve hot with a poached egg on each slice.\\nFor poached eggs see page 74.\\nBANANA TOAST,\\nMoisten slices of zwieback in hot milk. Mash the bananas into\\na pulp, or cut into thin slices, and place some on each slice of\\ntoast.\\nFRUIT TOAST,\\nTake stewed apricots, peaches, or plums, rub through a\\ncolander, heat to boiling, thicken with a little cornstarch, sweeten\\nto taste, and pour over the moistened zwieback.\\nCREAM TOAST,\\nMoisten slices of zwieback in hot water, sprinkle with a little\\nsalt, and dip over each slice* a spoonful or two of nice, sweet, cold\\ncream.\\nBUTTER TOAST,\\nPlace each slice of zwieback on a small plate, pour over a little\\nhot water, and quickly drain off; add a sprinkle of salt, if desired,\\nspread lightly with butter and Serve.\\nCRUSHED TOAST,\\nTake fresh, but thoroughly toasted bread or crackers, or some of\\neach, grind closely in a coffee or hand mill, or crush with a rolling-\\npin, and serve in small dishes with milk, cream, or fruit juice.\\nThis may be used as a substitute for the health food known as\\ngranola. Crushed toast is also a very serviceable article for use in\\nsoups and puddings.\\nTOMATO TOAST,\\nMoisten slices of zwieback in hot milk, and serve with a dress-\\ning prepared by heating a pint of strained, stewed tomatoes to\\nboiling, and thickening with a tablespoonful of flour or cornstarch\\nrubbed smooth in a little cold water. Season with salt and a little\\ncream or butter, and pour over the toast.\\nVariety. Remember, as Home Note says, that variety of\\ndiet is important. Ill health often follows a monotonous sameness\\nof diet. Oatmeal, bread and butter, and marmalade, are all excel-\\nlent breakfast dishes of their kind, but when given every morning,\\nfor years at a time, they become positively nauseating.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0033.jp2"}, "34": {"fulltext": "A VOICE FROM THE CORN.\\nI was made to be eaten, not to be drank,\\nTo be thrashed in a barn, not soaked in a tank;\\nI come as a blessing when put in a mill,\\nAs a blight and a curse when run through a still\\nMake me up into loaves, and your children are fed;\\nBut made into drink, I will starve them instead.\\nIn bread I m a servant, the eater shall rule,\\nIn drink I m a master, the drinker a fool.\\nThen remember my warning; my strength I ll employ,\u00e2\u0080\u0094\\nIf eaten, to strengthen, if drank, to destroy.\\nThe wandering Arab lives almost entirely upon bread, with a\\nfew dates as a relish.\\nBehind the nutty loaf is the mill wheel; behind the mill is the\\nwheat field; on the wheat field rests the sunlight; above the sun is\\nGod.\u00e2\u0080\u0094 James Russell Lowell.\\n1\u00c2\u00a3r*\\nBREAD stands at the head of all foods. It has very\\nproperly been termed the staff of life.\\nWhy this is so is because wheat, from which bread is\\nmostly made, contains more nearly than any other one\\narticle all the necessary food elements required to sustain\\nthe human system, and these, too, in proper proportions,\\nand so forms most nearly a perfect food. From it the\\nbrain, bones, muscles, and nerves, all receive a large\\namount of nourishment.\\nThis being so, bread should eater largely into the\\ndaily bill of fare of every family. It is hardly too much\\nto say that no meal is complete without it.\\n[28]", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0034.jp2"}, "35": {"fulltext": "A FRIEND IN THE KITCHEN. 29\\nWhere little bread is used, serious defects may fre-\\nquently be observed. For instance, in some of the islands\\nof the Pacific Ocean, where no wheat has been grown,\\nand little could be obtained, the inhabitants almost uni-\\nversally have poor teeth. The early decay of the teeth\\nso prevalent among the rising generation to-day, may\\ngenerally be attributed to four causes: (i) A lack of suffi-\\ncient lime in the water; (2) too free indulgence in sweets,\\nsuch as rich cakes, jams, and candies; (3) too large an\\namount of flesh foods; and (4) an insufficient supply of\\ngood, simple, wholesome bread, especially whole wheat\\nbread.\\nHome-made bread, when properly prepared, is gen-\\nerally to be preferred to baker s bread. Chemicals and\\nadulterations, as well as a lack of cleanliness and proper\\ncare in preparation, not infrequently characterize the\\nlatter, and thus give rise to serious stomach disorders.\\nMoreover, baker s bread is not always obtainable, and is\\nalways necessarily more expensive than that which is\\nhome-made. The baker cannot afford to work for noth-\\ning. For these reasons, every woman, and especially\\nevery wife and mother, ought to know how to make\\ngood bread. The temptation to patronize the bake shop\\nshould not outweigh the interests of the health of the\\nfamily, and the duty to practise economy.\\nThe essentials to good bread-making are three\\n1. Good flour.\\n2. Good yeast.\\n3. Proper attention.\\nWhen either of these is lacking, good results cannot\\nbe obtained. Poor flour will not produce good bread;\\ngood flour and poor yeast will not make good bread; and", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0035.jp2"}, "36": {"fulltext": "30 A FRIEND IN THE KITCHEN.\\ngood flour and good yeast with improper attention will\\nnot insure good bread. All three are essential.\\nThe first thing to consider in the making of bread is\\nthe flour. Good flour will generally be found to have a\\ncreamy white tint. That which is of a bluish white is\\nseldom the best. Good flour will fall light and elastic\\nfrom the hand. Flour that retains the imprint of the\\nfingers when squeezed, and falls in a damp, clammy mass,\\nshould be avoided.\\nThe second essential is good yeast. One may have\\never so good flour and yet make poor bread, if the flour\\nis used in conjunction with poor yeast. Good yeast has a\\nfresh, pungent odor, and is light and foamy; while poor\\nyeast has a sour odor, and a dull, watery appearance.\\nThe third essential is proper attention. Bread sponge\\nshould be made at night if it is desired to have the bread\\nbaked in the early part of the day. If the weather is\\ncold, the flour used in making the sponge should first be\\nwarmed, and the sponge covered with a cloth, and set in\\na warm place till morning.\\nA few mealy potatoes, cooked and mashed, added to\\nthe sponge makes the bread sweeter and keeps the bread\\nfresh longer. Milk used in connection with yeast should\\nfirst be scalded and cooled to lukewarm.\\nThe sponge should be mixed with flour the first thing\\nin the morning. It should be light and about twice the\\nbulk it was when set. Too much flour should not be\\nused, as it will make the bread hard and tough; but\\nenough should be used to prevent the dough from stick-\\ning to the pan. The dough should be thoroughly\\nkneaded, not with the tips of the fingers, but with the\\nwhole hands, from the sides into the center, turning", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0036.jp2"}, "37": {"fulltext": "A FRIEND IN THE KITCHEN. 3 1\\nfrequently on the molding board, that all portions may be\\nthoroughly worked. It should then be put back into the\\npan and set in a warm place and allowed to rise to twice\\nthe bulk it was when kneaded. If the dough is then\\npushed down in the pan and let rise again before making\\ninto loaves, the bread will be still lighter and more tender.\\nMuch depends on thorough kneading.\\nThe loaves should rise to twice their size when first\\nmacfe out and then be placed in a hot oven to bake. The\\noven should be hot when the bread is put in. By no\\nmeans have the bread, when ready to bake, wait for the\\noven to be heated, as it may then become too light, run\\nover in the oven, and possibly be sour.\\nMedium-sized loaves should generally be baked about\\nthree-quarters of an hour.\\nWhen taken from the oven the loaves should be turned\\nout of the pans, placed on their sides, so that the crust\\nwill not soften by the steam, and covered with a thin\\ncloth. When cold, roll each loaf in a cloth and keep in\\na tin box.\\nAs to their healthfulness, the most wholesome breads\\nare unleavened breads, or those made without either\\nyeast, baking powder, soda, or cream of tartar, such as\\ngems, rolls, and crackers. Next come those made with\\ngood yeast; then those with baking powder, if compara-\\ntively pure; and lastly those made with soda and sour\\nmilk, or soda and cream of tartar. Baking powder is\\npreferable to soda. The latter should seldom if ever be\\nused, as it is injurious to the health, being an active dys-\\npepsia-producing article. Very few recipes in this work\\nmake use even of baking powder, and only two or three\\nof soda.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0037.jp2"}, "38": {"fulltext": "32\\nA FRIEND IN THE KITCHEN.\\nSieve,\\nWHITE BREAD.\\nMake a sponge at night as follows: Take six medium-sized\\npotatoes, boil and mash as smooth as possible, place in the bread-\\npan, and add three pints of warm water (or the same quantity of\\nmilk previously scalded and cooled to lukewarm), one tablespoon-\\nful of salt, one cake of dry or one-half cupful of liquid yeast, and\\nenough sifted flour to make a rather stiff batter; stir hard for eight\\nor ten minutes, and set in a warm place overnight. In the\\nmorning the sponge should be very light; mix\\nas soon as possible, adding flour enough to pre-\\nvent the dough from sticking to the pan,\\nthough it should be rather soft; knead thor-\\noughly, then let rise to twice the bulk it was\\nwhen kneaded; push the dough down in the pan\\nand when it has again become light mold into\\nloaves and place in the baking pans. Great\\ncare should be taken that at any time the\\ndough does not become chilled or over-heated,\\nas in either case the bread would most likely\\nprove a failure. After each loaf has risen to twice its original size,\\nplace in a moderately hot oven to bake. This amount will be suffi-\\ncient for four loaves. If the sponge is set in the afternoon, it will\\nbe light enough to mix in the evening, and can then be made into\\nloaves in the morning. Or, if the yeast is very quick, the sponge\\ncan be made in the morning and the bread baked in the afternoon.\\nGRAHAM BREAD.\\nTake two tablespoon fuls of good liquid yeast, two cups of sweet\\nmilk, previously scalded and cooled to lukewarm, one teaspoonful\\nof salt, and two cupfuls of white flour; beat together thoroughly,\\nand set to rise. When very light, add three heaping cupfuls of\\nsifted graham flour, or sufficient to make a soft dough. Knead for\\na half hour, then place in a pan slightly buttered, cover warmly,\\nand set to rise. When light, form into a loaf, let rise again, and\\nbake.\\nGRAHAM FRUIT BREAD.\\nTake two cupfuls of milk, add two tablespoon fuls of good\\nlively yeast, two heaping cupfuls of white flour, a tablespoonful of\\nsalt and a half cup of sugar or molasses;\\n^ill IIHHillHlillillllliiiiiiiiiiiin// beat wel1 together and set to rise. When\\nWSf wfm! light add three cups of sifted grahau\\nWt^m 1/ flour or enough to make a soft dough and\\nIlllllllll 11/ knead well for twenty minutes; then add a\\ncup of raisins, or equal portions of raisins\\nand dried currants, washed and dried, and\\nKnead a few minutes longer, place in pan\\nBaking Pan\\ndusted with flour.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0038.jp2"}, "39": {"fulltext": "A FRIEND IN THE KITCHEN. 33\\nslightly buttered to prevent the dough from sticking, and let rise\\nagain. When very light form into a loaf, put into the baking pan,\\nallow to become light again, and bake. The dough should be very\\nsoft. If the hands are oiled with a little butter, it can be handled\\nmore easily. If very lively yeast is used, the sponge may be set in\\nthe morning; otherwise set in the evening.\\nSTEAMED BROWN BREAD.\\nStir together one cup of corn-meal, three-fourths cup of sifted\\ngraham flour, one-fourth cup of molasses, one cup\\nof sour milk, one-half teaspoon ful of soda dissolved\\nin a little hot water and added to the milk, and one-\\nthird teaspoonful of salt. Beat hard, then turn into\\na small, round, deep, buttered baking-pan, place in a\\nsaucepan of hot water, and steam one hour and fifteen\\nminutes, then bake about ten minutes. An enameled\\nquart cup will answer if the round baking-pan is\\nnot at hand. Good warm or cold.\\nJOHNNY CAKE,\\nTake one quart of sour milk, three eggs, three tablespoonfuls\\nof melted butter, one of sugar, a teaspoonful of salt, one cupful\\nof white flour, and enough corn-meal to make a rather thin\\nbatter, and one teaspoonful of soda. Beat the whites and yolks of\\nthe eggs separately. Dissolve the soda in a little hot water and\\nadd to the milk, stirring gently; then add the sugar, beaten yolks,\\nand melted butter, stirring all well together; then add the flour and\\nmeal, and beat thoroughly; lastly, add the beaten whites; a little\\nmore meal may be used if the batter is found to be too thin.\\nBake in a long pan or gem irons in a hot oven, and serve hot.\\nFRUIT BREAD.\\nBeat well together two cups of rich milk, one-fourth cup of\\ngood yeast, and two cups of white flour; let stand overnight. In\\nthe morning, add two cups of dried currants well washed and\\ndried, one cup of sugar, and three cups of flour, or sufficient to\\nmake a good dough. Knead thoroughly, and set to rise; when\\nlight, form into loaves, let rise again and bake.\\nSALT RISING BREAD.\\nTake a small pitcher and put into it a half pint of warm water,\\na teaspoonful each of salt and sugar; and stir in flour enough to\\nmake a medium thick batter. Set the pitcher in a kettle of warm\\nwater to rise. It should be kept warm all the time, not hot, for\\nif it is scalded it will never rise. When light, stir in a pint of", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0039.jp2"}, "40": {"fulltext": "34 A FRIEND IN THE KITCHEN.\\nwarm milk or water and enough warm flour to make a soft dough.\\nKnead it, form into a loaf, place in the pan, set to rise in a warm\\nplace, and bake as soon as light.\\nRAISED BISCUITS.\\nMake from dough prepared for white, graham, or graham fruit\\nbread. The biscuits will be improved if made from dough\\nthat has been prepared with milk. After kneading thoroughly the\\nlast time, divide the dough into small, equal portions, shape into\\nsmooth, round biscuits, place closely in a shallow baking pan, and\\nlet rise till considerably lighter than bread. Bake in a rather\\nquick oven. Just before removing from the oven the tops may be\\nbrushed with the beaten white of an egg.\\nGEMS,\\nGeneral Directions.\\nBeating in an abundance of cold air is very essential in the\\nmaking of good gems, as it is this that makes them light. Cold\\nair is preferable to warm air, as it ex-\\npands more when heating.\\nGems are also better when baked in\\niron pans than in tin, as the iron retains\\nthe heat better, and bakes the gems more\\nevenly. The irons should be heated Gem Irons,\\nhot before the batter is dropped into them.\\nHaving the oven hot from the first is also essential, as a crust\\nwill then be formed immediately, and the air which has been\\nbeaten into the batter will thus be prevented from escaping.\\nThey should be placed in the oven so as to bake on the top first,\\nand afterwards on the bottom. These points should be carefully\\nobserved. Gems are best served hot. They should be broken\\nopen, and never cut with a knife, as this makes them heavy.\\nGRAHAM GEMS, No. J.\\nPlace the gem irons in the oven or on the range to heat. Mix\\nsalted graham flour with cold milk or water to a batter thick\\nenough to drop, beating vigorously for ten minutes to beat in the\\nair. Butter the gem irons, and fill each cup nearly full of the\\nbatter. Put in a hot oven, and bake until done.\\nGRAHAM GEMS No. 2.\\nBeat separately the yolk and white of an egg. Add to the\\nbeaten yolk two cupfuls of sweet, rich milk, a half teaspoonful of\\nsalt, and stir well together; then add one and one-half cupfuls", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0040.jp2"}, "41": {"fulltext": "a friend in the kitchen. 35\\nof sifted graham flour, and a scant cup of white flour, which have\\nbeen stirred well together, sprinkling it with the hand, and\\nbeating vigorously meanwhile. Continue to beat until the mix-\\nture is light and foamy throughout, and full of air bubbles; then\\nstir in gently the stiffly-beaten white of the egg. Have the gem\\nirons thoroughly heated, slightly butter them, drop in the batter\\nwith a spoon, and bake in a quick oven.\\nOATMEAL GEMS.\\nBeat separately the yolk and white of an egg. Beat the white\\nto a stiff froth. To the beaten yolk add a cupful of well-cooked\\noatmeal mush, and a half cup of milk or thin cream. Beat\\ntogether thoroughly. Continue to beat while adding a cupful of\\nwhite flour and a pinch of salt, then fold in lightly the beaten\\nwhite of the egg. Have the gem irons heated hot, slightly butter,\\ndrop in the batter, filling the little cups nearly full, and bake in a\\nquick oven until a light brown.\\nCORN-MEAL GEMS.\\nStir well together one and one-half cupfuls of milk, and the\\nyolks of two eggs previously beaten. To this add two cupfuls of\\ncorn-meal, one-half teaspoonful of salt, and one cupful of white\\nflour. Beat thoroughly, then stir in lightly the whites of the eggs\\npreviously beaten to a stiff froth, and bake as above.\\nRICE GEMS.\\nMoisten one cup of well cooked rice with two tablespoonfuls\\nof cream or rich milk; add two cups of sifted graham flour, a little\\nsalt, and moisten the whole with three-fourths cup of sweet milk.\\nBeat thoroughly and bake in heated gem irons until well done.\\nPOP OVERS.\\nTo one well-beaten egg add one cup of milk, a pinch of salt,\\nand sift in, a little at a time, one heaping cup of flour; beat well\\nfor ten minutes, and bake in heated gem irons.\\nBREAKFAST ROLLS.\\nTo three slightly heaping cups of sifted graham flour add a\\nlittle salt, and one cup of milk or thin cream, cream is better.\\nStir the milk or cream into the flour, mixing it well with the flour\\nas fast as poured in. Knead well for from twenty to thirty\\nminutes. Divide the dough into three portions, and with the\\nhands roll each portion over and over on the molding board\\nuntil a long roll from an inch to an inch and a half in thickness is", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0041.jp2"}, "42": {"fulltext": "36 A FRIEND IN THE KITCHEN.\\nformed. Cut into two or three inch lengths and bake at once\\nin a hot oven in a baking pan dusted with flour, or better, on\\na perforated piece of sheet-iron made for the purpose, placing the\\nrolls a little distance apart. Bake until a light brown. When\\ndone do not place one on top of another.\\nFlour kneaded into cold graham flour, oatmeal, grits or corn-\\nmeal mush makes very good breakfast rolls.\\nSTICKS.\\nMake the same as breakfast rolls, only rolling the dough to\\nabout the size of the little finger, and cutting into three or four\\ninch lengths.\\nFRUIT ROLLS.\\nMake the dough the same as for breakfast rolls; knead well,\\nthen add one-half cup of seedless raisins or stoned dates chopped\\nfine, make into rolls as directed above, and bake.\\nFRENCH ROLLS.\\nMake a sponge at night of one-half cake of dry or one-fourth\\ncup of good liquid yeast, the beaten white of one egg, two table-\\nspoonfuls of melted butter, two tablespoonfuls of sugar, a little\\nsalt, and three cups of warm milk or water, and flour sufficient to\\nmake a soft dough. In the morning knead well and let rise again.\\nWhen light, roll out the dough to about three-fourths of an inch\\nin thickness; cut into about four-inch squares with a sharp knife,\\nbutter the edges, and roll each corner up and over to the center;\\nplace on buttered tins, allow the rolls to become very light, and\\nbake in a moderately hot oven. The sponge for this can be set in\\nthe morning if the yeast is very quick.\\nOATMEAL CRACKERS No. J.\\nMake the same as graham crackers (page 36), only using an\\nequal portion of oatmeal mush with the graham flour, instead\\nof all graham flour.\\nOATMEAL CRACKERS No. 2.\\nTake two cups of flour, one cup of oatmeal, one-third cup of\\nbutter, one-half cup of sugar, one teaspoonful of baking powder,\\ntwo eggs, or one egg and one-fourth cup of milk. Mix well\\ntogether, roll out thin, cut with a knife or cake cutter, and bake\\non well-floured tins in a hot oven. Instead of the cup of oatmeal,\\nequal portions of oatmeal and ground rice may be used.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0042.jp2"}, "43": {"fulltext": "A FRIEND IN THE KITCHEN. 37\\nGRAHAM CRACKERS.\\nTake one cup of cream or milk, and sifted graham\\nflour sufficient to make a soft dough, adding a little\\nsalt. Knead well, roll quite thin, cut into squares\\nwith a knife, or into shapes with a cake cutter, prick\\nwith a fork, and bake on shallow, floured tins in a\\nbrisk oven. A tablespoon ful of sugar may be added\\nCake cutter. j f desired If milk is used a Uttle me l t ed butter\\nshould be added to it.\\nFRUIT CRACKERS.\\nMake a dough with one cup of cold, sweet cream or rich milk,\\nthree cups of sifted graham flour, and a little salt. Knead thor-\\noughly, and divide into two portions. Roll each quite thin, then\\nspread one with currants, stoned dates, figs, or seedless raisins,\\nchopped fine, and place the other one on top; press down with the\\nrolling-pin, cut into oblong squares with a knife, and bake.\\nWhite flour may be used instead of graham flour, if desired.\\nRUSKS.\\nMake a sponge at night with one cupful of sugar, one cupful of\\nscalded milk, cooled to lukewarm, one-half cupful of butter, two\\neggs, one cake of dry or one-fourth cup of good liquid yeast, and\\nsufficient flour to make a soft dough. Set in a warm place to rise.\\nIn the morning knead well, and let rise well. Push down again\\nin the pan when light. When risen again, mold into the form of\\nbiscuits, place a little distance apart on buttered tins, and brush\\nover with the beaten white of an egg sweetened; let stand until\\nlight, and bake.\\nFRUIT BUNS.\\nMake the same as plain buns, adding one-half cup of raisins or\\ncurrants just before kneading and forming into buns.\\nPLAIN BUNS.\\nBeat together one-fourth cup of lively yeast, one cup of sweet\\nmilk, previously scalded and cooled to lukewarm, one-half tea-\\nspoonful of salt, two cups of warm flour, and set in a warm place\\nto rise. When very light, work into the dough one-half cup of\\nsugar, and two tablespoonfuls of butter. Knead well for ten\\nminutes, using enough flour to make a soft dough. Shape into the\\nform of biscuits a little larger than an egg; place on tins slightly\\nbuttered, and set in a warm place to rise. When very light, bake\\nin a moderately hot oven. The tops may be brushed over with\\nthe sweetened beaten white of an egg while baking, or sprinkled\\nwith moist sugar when taken from the oven.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0043.jp2"}, "44": {"fulltext": "38 A FRIEND IN THE KITCHEN.\\nRICE WAFFLES,\\nSet a sponge at night with two cups of sweet milk, scalded\\nand cooled to lukewarm, one teaspoonful of butter, a pinch of\\nsalt, two-thirds of a cupful of boiled rice, three\\ncupfuls of flour, and one-fourth cup of liquid\\nyeast. Beat the batter hard for five or six min-\\nutes, and set in a warm place to rise. In the\\nmorning add two well-beaten eggs, and stir well\\ntogether. Bake on a hot, buttered waffle iron.\\nIf this is not at hand, have the gem irons well\\nheated, slightly butter to prevent sticking, and\\ndrop in the batter. Place in a hot oven so the\\nWaffle Iron. top will bake first, and bake to a rich brown\\ncolor. Very nice for breakfast.\\nPUFFS,\\nTo two cups of milk add a little salt and the yolks of two eggs\\nwell-beaten; then sift in, a little at a time, and beating meanwhile,\\nthree small cups of flour. Beat until light, then stir in gently the\\nstiffly-beaten whites of the eggs, and bake in hot gem irons.\\nFRUIT LOAF No. J.\\nTake enough good bread dough for one loaf, add one cup of\\nbrown sugar, two tablespoonfuls of butter, and one cup of raisins,\\npreviously washed and dried. Knead well and let rise, then knead\\nagain, place in a bread pan, let rise until light, and bake in a\\nmoderate oven.\\nFRUIT LOAF No. 2.\\nMake a sponge of one and one-half cups of warm milk or\\nwater, one-half cup of good yeast, the beaten white of one egg,\\none tablespoonful each of butter and sugar, a little salt, and flour\\nsufficient to make a soft dough. Let rise till light, then knead\\nwell and let rise again. When light, roll out to about one inch in\\nthickness, spread over with chopped dates, or raisins, or currants\\nwhich have been previously washed and dried; roll up and form\\ninto a loaf, let rise, and bake.\\nMILK BISCUITS.\\nTake one quart of flour and sift in well two teaspoonfuls of\\nbaking powder, add a teaspoonful of salt and two tablespoonfuls\\nof butter, working it in thoroughly; then mix lightly and quickly\\nwith milk enough to make a soft dough. Roll out to three-\\nquarters of an inch in thickness, cut with a round cutter, place in\\nshallow tins, and bake in a hot oven.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0044.jp2"}, "45": {"fulltext": "A FRIEND IN THE KITCHEN. 39\\nCORN-MEAL BATTER CAKES.\\nTo two cups of cold corn-meal mush, add one cup of sifted\\nflour, and a pinch of salt; beat well the yolks of two eggs, to\\nwhich add two-thirds of a cup of milk, and stir\\ninto i the mush; beat thoroughly until light\\nand smooth, adding a little more milk if neces-\\nsary, to make the batter of proper consistency.\\nThen gently stir in the whites of the eggs G\\nbeaten to a stiff froth, and bake in small cakes\\non both sides on a hot frying-pan or on a griddle, slightly but-\\ntered. Serve hot. Very nice. Try them.\\nLENTIL FRITTERS.\\nTo a pint of lentil soup (left-over soup will do), add the well-\\nbeaten yolks of two eggs, and sift in enough flour, a little at a\\ntime, beating thoroughly, to make a good batter. Then add the\\nstiffly-beaten whites of the eggs, and drop by spoonfuls on a hot\\nbuttered griddle, and brown on both sides.\\nBUCKWHEAT PANCAKES.\\nIn the evening take two quarts of warm water, add one-fourth\\ncup of good yeast, a small teaspoonful of salt, and buckwheat\\nflour enough to make a good batter; beat well and set to rise.\\nIn the morning thin the batter with a little warm water, if neces-\\nsary, and bake on a hot griddle. If cakes are desired for several\\nmornings, the batter may be kept going by leaving at least a cup-\\nful after each baking, and adding the necessary warm water and\\nbuckwheat flour, each evening as at first. A little soda dissolved\\nin warm water may be added just before baking if they seem a\\nlittle sour.\\nDESSERT GEMS.\\nStir together the beaten yolk of one gg, two tablespoonfuls of\\nsugar, one teaspoonful of butter, a little salt, three-fourths cup of\\nmilk, and one-half cup of corn-meal; then sift in one cup of flour\\nwith one teaspoonful baking powder, beat well, fold in beaten\\nwhite of egg, and turn into hot gem irons. Drop a stoned date\\nfilled with dessicated cocoanut on each gem, and bake.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0045.jp2"}, "46": {"fulltext": "GATHERING FRUIT.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0046.jp2"}, "47": {"fulltext": "The earth to thee her increase yields\\nThe trees their fruitage bring\\nAnd glittering in the sun-lit fields,\\nThe vines with bounty spring.\\nEvery tree, in the which is the fruit of a tree yielding seed, to\\nyou it shall be for meat. Gen. i 29.\\nIf families could be induced to substitute the apple sound, ripe,\\nand luscious for pies, cakes, candies, and other sweetmeats with\\nwhich children are too often stuffed, there would be a diminution\\nof doctor s bills, sufficient in a single year to la) r up in stock of this\\ndelicious fruit for a season s use. \u00e2\u0080\u0094Professor Faraday.\\nThere is much false economy those who are too poor to have\\nseasonable fruits and vegetables, will yet have pie and pickles all\\nthe year. They cannot afford oranges, yet can afford tea and coffee\\ndaily. Health Calendar.\\nt\u00c2\u00a3* t\\nFRUITS are a natural food. They form no inconsider-\\nable part of those products of the earth given by the\\nCreator to our first parents as food. Behold I have\\ngiven you, He says, every herb bearing seed, which is\\nupon the face of all the earth, and every tree, in which is\\nthe fruit of a tree yielding seed; to you it shall be for\\nmeat. Gen. 1:29.\\nFruits are not only delightful to the eye, pleasing to\\nthe smell, and satisfying to the taste, but they contain\\nelements which are necessary for the best maintenance of\\nthe system hence the natural craving for them when the\\nsystem is in a normal condition.\\n4 [4i]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0047.jp2"}, "48": {"fulltext": "42 A FRIEND IN THE KITCHEN.\\nWhile not containing a large amount of nutrition com-\\npared to their size, they are, nevertheless, valuable on\\naccount of their juices, and also because of their giving\\nbulk to our food, a very necessary thing to be con-\\nsidered.\\nContaining as they do from seventy-five to ninety per\\ncent, of water, their use naturally allays thirst. If their\\nuse were more general there would doubtless be less desire\\nfor unnatural drinks.\\nAs a rule, fruits, and especially acid and sub-acid\\nfruits, are cooling *o the blood, and most kinds act also as\\na laxative to the sy:tem, tending to keep it free and open.\\nThey should therefore be freely used in the daily bill of\\nfare, though in proper combinations. Fruits go well with\\ngrains and milk, but not so well with vegetables, espe-\\ncially acid fruits.\\nAnd what gives a nicer appearance to the table than a\\ndish of fruit Its very sight is inviting and appetizing.\\nIn preparing fresh fruit\\nfor the table care should be\\ntaken to select only that\\nwhich is sound and ripe.\\nIt should also be carefully\\ncleaned. Apples should be\\nwiped with a damp cloth,\\nand their beauty will be\\nfurther enhanced by polish-\\ning them with a dry one.\\nPlums should be likewise\\ntreated. Grapes should be\\nwashed, and the stem ends of bananas cut off. Bananas\\nmay also be peeled, sliced, and served with cream.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0048.jp2"}, "49": {"fulltext": "A FRIEND IN THE KITCHEN. 43\\nOranges may be placed on the table whole, or their skins\\ncut into eighths, and peeled half-way down. In serving\\ncherries in their natural state, the stems should be left on.\\nMuch taste may be displayed in the arrangement of\\nfresh fruit for the table. A few green leaves interspersed\\nwith the fruit, or a variety of fruits tastily arranged on\\nthe same dish, make a very attractive appearance.\\nNature sets before us an abundance of delicious fruits,\\nand these in almost endless varieties and flavors.\\nMost fruits are both wholesome and agreeable when\\neaten raw, but many are rendered more easy of digestion\\nby cooking. Some persons with weak digestion cannot\\neat many kinds of raw fruits, but almost every one can\\neat most kinds when cooked.\\nThe following are some of the numerous, most simple,\\nand practical ways in which fruits may be prepared.\\nt^* C^* 5*7*\\nBAKED APPLES, No, U\\nApples to be baked may be pared or baked with the skins on.\\nIf firm and quite tart, pare, place in a pie dish, add sugar and a\\nlittle hot water, and bake in a moderate oven. If the apples are\\njuicy, less water will be required. When tender, turn into a dish,\\nand pour over them the syrup or j uice.\\nBAKED APPLES, No. 2.\\nPare and core without halving, a number of nice, tart apples\\nfill the centers with sugar and jelly, lay closely in a shallow pan,\\nadd a little water, and bake slowly, basting occasionally with\\nthe syrup to keep the centers well filled. Bake till brown and\\ntender, and serve with a boiled custard made with two cups of\\nmilk, two tablespoonfuls of sugar, two eggs, and vanilla to flavor.\\nSTEWED APPLES.\\nPare, core, and cut into small pieces some moderately tart\\napples, place in a saucepan, and add sufficient boiling water to", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0049.jp2"}, "50": {"fulltext": "44 A FRIKND IN THK KITCHEN.\\nstew to a pulp cook slowly for about an hour, stirring but little\u00e2\u0080\u009e\\nWhen cool, add sugar to sweeten.\\nBAKED SWEET APPLES.\\nSelect good, sweet apples. Wash, but do not pare or core\\nthem put into a baking pan with a little water, and bake in a hot\\noven. Baste occasionally with the juice in the bottom of the\\npan. When done, if desired, each apple may be dipped in the\\nbeaten white of an egg, then in powdered sugar, and returned to\\nthe oven until the icing is set. Baked apples, pears or quinces\\nprepared in this way are delicious, besides being very ornamental.\\nPlain sweet baked apples are very nice served with cream.\\nAPPLE SCALLOP.\\nPare, core, and slice a half dozen good cooking apples. Spread\\na layer in the bottom of a deep pudding dish, then over these a layer\\nof bread crumbs mixed with a little sugar, and thus alternating till\\nthe dish is filled, having a layer of apples on top. Add a half cup\\nof cold water, and bake in a rather quick oven till done. Serve\\nwith rich milk or cream.\\nBOILED APPLES.\\nRemove the cores and cook whole, or in halves, in enough\\nboiling water to cover them. Cook slowly. When tender, remove\\nthe apples to a dish with a spoon or fork, sweeten the juice with\\nsugar, add a little lemon flavoring extract, and thicken slightly\\nwith a very little cornstarch blended with a little cold water,\\npour over the apples and serve when cool.\\nAPPLE COBBLER.\\nPare, core, and slice six large, tart apples; add a little\\nwater, the juice and grated peel of a lemon, and sugar to sweeten.\\nStew slowly until a pulp, then turn into a mold. Serve with plain\\nor whipped cream.\\nBAKED PEARS.\\nTake good, sound pears, cut in halves, pare, and fill an enam-\\neled pudding dish, sprinkling sugar through them; pour in a cupful\\nof hot water, cover tightly, and bake slowly till tender. Serve\\ncold. Or, wash, wipe, and bake whole in a shallow dish, putting\\nin a very little water.\\nSTEWED PEARS.\\nPare, quarter, and core nice ripe pears, and drop into cold water\\nto keep from discoloring. Make a syrup, allowing two cups of", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0050.jp2"}, "51": {"fulltext": "A FRIEND IN THE KITCHEN. 45\\nwater and a half cup of sugar to each quart of fruit. Boil the\\nsyrup for a few minutes, put in the fruit, and cook until clear and\\ntender,being careful not to break the fruit through stirring. Three\\nor four slices of lemon added to the syrup while boiling will im-\\nprove the flavor of the pears. Remove the lemon before putting\\nin the fruit.\\nBAKED QUINCES.\\nPare, core, and bake the same as apples. The fruit may be\\nleft whole, and the centers filled with sugar. Sufficient water\\nshould be used so that the fruit will not become dry. Baste with\\nthe syrup while baking.\\nBAKED PEACHES, No. U\\nTake good, firm peaches, pare, cut in halves, removing the\\nstones, and place in a deep pudding dish, sprinkling with sugar.\\nAdd a little water, and bake until tender.\\nBAKED PEACHES, No. 2.\\nBake as above when done, cover the top with a meringue\\nmade of the whites of two or three eggs beaten stiff and a little\\npowdered sugar added by degrees return to the oven and brown\\nslightly. Serve cold with cream or rich milk.\\nSTEWED PEACHES.\\nTake ripe peaches, pare, or wipe carefully with a damp cloth,\\ncut in halves, remove the stones, and drop into cold water.\\nWhen ready, place the fruit in a saucepan, adding sufficient boil-\\ning water to keep from burning. Add sugar, two tablespoon fuls\\nto each quart of fruit. Cook slowly until tender, generally from\\ntwenty to thirty minutes.\\nSTEWED PRUNES.\\nWash clean in warm water, rinse, put into a saucepan, adding\\nhot water in the proportion of three parts water to one of prunes.\\nCover, and cook very slowly for about two hours. But little\\nsugar will be required.\\nSTEWED BERRIES.\\nRaspberries, blackberries, currants, gooseberries, strawberries,\\ncherries, plums, blueberries, and other small fruits, should be\\ncooked in a small quantity of water, and sweetened to taste when\\ndone.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0051.jp2"}, "52": {"fulltext": "46 A FRIEND IN THE KITCHEN.\\nPINEAPPLE,\\nPare, cut into thin slices into a dish, and sprinkle lightly\\nwith sugar let stand in a cool place for an hour, and serve.\\nFRUIT MOLD.\\nStew a quart of berries in a small quantity of water for fifteen\\nor twenty minutes; then add sugar to taste, and two tablespoon fuls\\nof cornstarch dissolved in a little cold water; cook until thickened,\\nthen turn into molds first wet with cold water; serve cold with\\nmilk or cream. Heat fruit juices and treat similarly.\\nBANANAS WITH WHIPPED CREAM.\\nRemove the peel, cut into thin slices, and sprinkle with a very\\nlittle sugar and a few drops of orange juice. Serve in small\\ndishes, placing a tablespoonful of whipped cream on each dish.\\nAPPLE BUTTER.\\nPare, quarter, and core good, sweet apples; put them into an\\nenameled saucepan with enough sweet cider, just from the press,\\nto cover them; cook until clear and\\ntender; then mash smooth with a wooden\\nspoon, and boil until thick like marma-\\nlade, which will require a considerable\\nlength of time. Cook very slowly, stir- Large Spoon.\\nring frequently to keep from burning.\\nPut into small jars and cover closely. This is a simple and pala-\\ntable dish, and when properly made will keep indefinitely.\\nPLUM MARMALADE.\\nWash the plums, cut them in halves, removing the stones, and\\ncook for about fifteen minutes, allowing a scant cup of water to\\neach quart of fruit. Then rub through a colander, add one cup of\\nsugar to each quart of pulp, and boil slowly one hour, stirring often\\nto prevent burning.\\nGRAPE MARMALADE.\\nMake the same as plum marmalade, only allowing half a cup\\nof water to a quart of fruit for cooking.\\nAPPLE JELLY.\\nTake the fruit when just ripe, remove the stems and blossom\\nends, wash, quarter, but do not pare or core unless wormy and put\\nto cook in a porcelain preserving pan with one cup of water for", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0052.jp2"}, "53": {"fulltext": "A FRIEND IN THE KITCHEN. 47\\neach six pounds of fruit. Cook slowly and only until tender, then\\nstrain through a jelly bag made of thin, white cloth; return the\\njuice to a clean saucepan, boil for fifteen or twenty minutes, then\\nadd sugar, three-fourths of a pound to each pint of juice. Boil a\\nfew minutes longer, then test by dropping a little into cold water;\\nif it sinks to the bottom remove from the fire at once and pour into\\nmolds. The jelly may be flavored with lemon.\\nQUINCE JELLY,\\nWash, wipe, and remove any imperfect spots, but do not pare\\nor core them. Cut into small pieces, and place in the preserving\\npan with water enough to half cover them. Cook until tender,\\nstirring frequently. Remove from the fire, and strain through a\\njelly bag, measure the juice, return to a clean saucepan, let boil\\nfifteen minutes, then add sugar, three-fourths of a pound to each\\npint of juice. Boil up and skim; be careful not to boil too long as\\nthe color and quality will be affected by too much boiling. Test\\nas in apple jelly. If found to be not quite thick enough, boil a\\nlittle longer. When done, turn into the jelly cups at once.\\nCURRANT JAM,\\nRemove the stems, weigh the fruit, and wash. Put the currants\\ninto a kettle with half a pound of sugar for each pound of fruit,\\nboil for about half an hour, removing any scum that may arise.\\nPut into glass cans, and keep in a cool, dark place.\\nHOW TO CAN FRUIT,\\nGENERAL REMARKS,\\nBottling or canning fruit consists in sealing up in air-tight\\nbottles or jars, fruit which has previously been cooked. Many do\\nnot appreciate the value of canning fruit because they have never\\ntried it. But the process is so simple, and the result so satisfactory,\\nthat those who have ever given it a trial usually feel well repaid for\\nthe little effort put forth.\\nCanning fruit practically lengthens the fruit season until it is\\nperennial. Fruit, if properly canned, can be preserved, even for\\nyears, in a very natural and wholesome state.\\nWhile it is true that in semitropical countries some kind of\\nfruit can be obtained from the markets at most seasons of the year,\\nit is both a matter of providence and economy to lay by, at a time\\nwhen fruit is cheap and in season, for those times when it is scarce,\\nhigh-priced, or unobtainable. A lesson can here be learned from\\nthe bee. During the summer, when the flowers are in bloom, it\\nculls the sweet, that it may have a store of honey to eat in the\\nwinter hours.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0053.jp2"}, "54": {"fulltext": "48\\nA FRIEND IN THE KITCHEN.\\nIt is very desirable to have the fruit fresh, as picked from the\\ntree or vine; but many of the nicest and most juicy and delicately\\nflavored fruits, such as strawberries, raspberries, currants, goose-\\nberries, plums, blueberries, cherries, peaches, and apricots, are in\\nseason for only a comparatively short time. It is therefore of value\\nto know how to preserve these for the unseasonable portions of the\\nyear. It is a matter of no little convenience for the housewife to\\nhave these delicious fruits in her house, ready for use at a moment s\\nnotice. But this can be the case only by having on hand a supply\\nof canned fruit.\\nSome may think that this supply of canned fruit can readily be\\nsubstituted by the same kinds of fruit put up in jams, marmalades,\\netc., and that these can be purchased at reasonable prices at the\\nstores all ready for use, and the trouble of preserving fruit oneself\\nsaved. While this may be true, the fruit prepared thus is not to\\nbe compared to fruit in its more natural state. The amount of\\nsugar generally used in making jams and marmalades causes them\\nto be too rich in saccharine matter, and consequently more liable,\\nif freely used, to injure the teeth, cause acidiiy of the stomach,\\ndyspepsia, and liver trouble, while nearly all, even dyspeptics, can\\neat simple stewed fruit of one kind or another without injury.\\nSELECTING CANS.\\nIn canning fruit care should be taken to provide good cans and\\nperfectly fitting covers. This is a matter of much importance.\\nThe Mason glass cans or jars, with the white\\nporcelain lined covers and white rubber bands,\\nare perhaps the best. It may seem a little\\nexpensive on the start to purchase these, but\\nthere is practically no further expense con-\\nnected with them, aside from providing new\\nrubbers or covers occasionally, as the jars can\\nbe used year after year, or until broken. Either\\nthe pint, quart, or two-quart jars may be used,\\nas best suits the needs of the family.\\nIf a Mason can opener is not at hand, the\\nprocess of opening the jars may be made easier\\nby first running the edge of a thin knife blade\\naround under the rubbers, care being taken not,\\nby prying or otherwise, to injure the rubbers or\\nAfter the fruit has been used from the jars, Mason Can\\nwash and dry them, place the rubbers inside, screw on the covers,\\nand set away for future use.\\nPROCESS.\\nSelect good, sound, fresh fruit, but not overripe, or it will be\\nmushy and insipid when cooked. The larger fruits should not be\\nquite as soft for canning as for eating.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0054.jp2"}, "55": {"fulltext": "A FRIEND IN THE KITCHEN.\\n49\\nCook in a granite-ware or enameled saucepan or preserving\\nkettle. Iron, tin, copper, or brass should not be used.\\nAlways cook slowly, as rapid boiling breaks up the fruit, and\\ncauses it to lose much of its nice flavor.\\nCook thoroughly and evenly, in small quantities, and in as\\nlittle water as possible, fruit being better cooked in its own juice,\\nwhich soon boils out. The length of time required for cooking\\nwill depend upon the kind and quality of fruit, hard and less ripe\\nfruit requiring more time.\\nUtensils for Canning Fruit.\\nFrom two or three tablespoonfuls of sugar to a quart of fruit\\nwill generally be found sufficient for the milder fruits, the more\\ntart, such as plums, currants, gooseberries, etc., will require from\\nfour to eight tablespoonfuls.\\nWhile the fruit is cooking, place the rubbers on the jars, and\\nimmerse two or three in a large pan of scalding (not boiling)\\nwater, laying them down if there is room. If the jars are new,\\nput them in cold water, and gradually raise the temperature to\\nprevent them from breaking. Likewise put the covers in a basin\\nof hot water. Much depends oti keeping everything hot.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0055.jp2"}, "56": {"fulltext": "50 A FRIEND IN THE KITCHEN.\\nHave ready an enameled dipper or cup, a cloth for wiping the\\noutsfde of the jars, a spoon, fork, and a small pan in which to set\\nthe jars while being filled.\\nWhen the fruit is well cooked, roll one of the jars over in the\\nhot water, empty it, place it in the small pan, and quickly fill with\\nthe boiling fruit, putting in a little of the juice first. Fill to over-\\nflowing. Skim off all foam or bubbles of air that come to the top.\\nIf any bubbles are seen in the fruit, pass a fork or spoon-handle,\\nfirst dipped in hot water, down into the jar, slightly stirring, when\\nthey will come to the top and can be skimmed off. Wipe the\\njuice from the top of the jar, and screw down the cover quickly\\nand tightly. See that the rubber extends beyond the cover all\\naround. Turn the jars upside down.\\nAs the fruit cools retighten the covers. Keep the jars upside\\ndown, and watch for a few days. If there is any leakage or sign\\nof fermentation, the work is a failure, and the fruit should be\\nopened at once, a little more sugar added, boiled, and used as\\nsoon as possible. If all is right, store in a cool, dark place for\\nfuture use. If a proper place is not convenient, wrap the jars in\\nbrown paper to keep out the light.\\nIf the foregoing directions are carefully followed, there is no\\nreason why the work should not be a perfect success. The author\\nhas put up from fifty to one hundred and fifty quarts each year for\\nmany years, and has rarely lost a quart.\\nCANNED PLUMS.\\nFor each quart ol fruit, allow a half cup of sugar, and a cup of\\nwater for the syrup. Wipe the plums with a cloth, prick with a\\nfork, drop them into the hot syrup, and cook until done. Or,\\npare the plums, and boil the skins in the water of which the syrup\\nis to be made, straining them out by turning into a colander before\\nputting in the sugar; then put in the plums, cook until done,\\nand can.\\nCANNED CHERRIES.\\nWash, and cook whole until tender, or remove the pits, and\\ntreat the same as canned berries (page 51), allowing nearly two\\ncups of water and a half cup of sugar to a quart of cherries, if\\ntart, and less sugar if of the sweeter kind.\\nCANNED PEACHES.\\nSelect ripe, firm peaches, nearly soft enough to eat, avoiding\\nthe clingstones. The Crawford s are perhaps the best. Pare,\\ndivide in halves, removing the stones, and drop into cold water\\nto prevent discoloring. For each quart of fruit pour a cupful of\\nwater into a saucepan, add two tablespoonfuls of sugar, and. let\\nboil up; drain the peaches from the cold water, and put them into", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0056.jp2"}, "57": {"fulltext": "A FRIRND IN THE KITCHEN. 51\\nthe hot syrup; cook slowly for fifteen or twenty minutes, or until\\ntender, and can according to foregoing directions.\\nCANNED PEARS,\\nPrepare the same as stewed pears (page 44), and can.\\nCANNED BERRIES.\\nSelect those freshly picked; if necessary to be washed, place\\na few at a time in a colander and dip in and out of cold water;\\ncook in a small quantity of water, adding the necessary sugar\\nwhile boiling, and can.\\nCANNED APPLES.\\nSelect fresh, nicely flavored apples, and proceed the same as\\nwith canned pears.\\nSTEWED QUINCES.\\nWipe with a cloth, pare, quarter, core, and divide each quarter\\ninto thirds. For each two quarts of fruit pour three cups of\\nwater into a saucepan, add nearly two cups of sugar, and let boil\\nup; then put in the fruit, and cook slowly for an hour and a half,\\nor until tender and of a rich pink color. Equal parts of quinces\\nand apples stewed together are nice.\\nCANNED QUINCES.\\nPrepare and cook the same as stewed quinces, and can accord-\\ning to general directions.\\nCANNED TOMATOES.\\nSelect smooth, ripe, meaty tomatoes; put into a pan, and pour\\nscalding water over them to make the skins come off readily;\\nthen with a sharp, pointed knife remove the cores, pare, cut into\\nthick slices, and cook nearly as much as for table use; put into the\\ncans as soon as done, and screw the covers on tightly. It is very\\nconvenient to have a supply of canned tomatoes on hand for use\\nin the preparation of soups and other dishes.\\nFRUIT JUICES,\\nFor summer drinks, dressings for grains, and sauces for desserts,\\nthe pure juices of fruits are most wholesome and delicious. They\\nare so serviceable and so easily prepared that no housewife should\\nallow a fruit season to pass by without putting up a quantity.\\nBlackberry, raspberry, blueberry, currant, cherry, and grape juices\\nare especially nice. Only the best, ripe, but not overripe, fruit", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0057.jp2"}, "58": {"fulltext": "52\\nA FRIEND IN THE KITCHEN.\\nshould be used. To extract the juice from berries, crush, heat in\\na double boiler, strain through a jelly bag, let drain slowly, squeez-\\ning but little least the pulp be forced through Reheat and can the\\nsame as fruit, adding sugar or not, as preferred. Mixed juices\\noften give a fine flavor, as currant and raspberry, or blackberry\\nand mulberry.\\nGRAPE JUICE.\\nTake fresh, well-ripened, dark, juicy grapes, such as the Black\\nPrince or Concord, pick from the stems, rejecting all that are\\nimperfect; wash well, and put to cook in an enameled saucepan with\\na pint of water for each three quarts of grapes. Cook slowly for\\nhalf an hour, or until the grapes burst open; then drain off the\\njuice through a jelly bag, filtering the skins and seeds through a\\nseparate bag. Reheat, add one-half cup of sugar to a quart of\\njuice if desired to sweeten, and can in jars the same as fruit; or,\\nput in sterilized bottles, filling within an inch of the top, and\\ncork at once with good, solid corks; cut off the corks close to the\\nbottle, and seal over with sealing wax. Bottle the juice from the\\nskins separately, as it will be less clear. Keep in a cool, dark\\nplace, and do not move about unnecessarily.\\nt^ f\\nA WISE CHOICE.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0058.jp2"}, "59": {"fulltext": "The first wealth is health. Emerson,\\nVegetarians suffer little from thirst. Hygienic Review.\\nLet them give us pulse to eat, and water to drink. Daniel.\\nvSir Isaac Newton, when writing his great work, Principia,\\nlived wholly upon a vegetable diet.\\nBody and mind are much influenced by the kind of food\\nhabitually depended upon. 0. W. Holmes.\\ne^* e 5* e^*\\nWHILE not furnishing the most nutritious diet, vege-\\ntables contain many nutritive elements in moderate\\ndegree, are rich in mineral substances, and being com-\\nposed largely of water, perfectly supply many of the\\nneeds of the human system. Such vegetables, however,\\nas peas, beans, and lentils, properly termed legumes, are\\nhighly nutritious. They are commonly understood to\\nbe of the nature of the pulse upon which Daniel the\\nprophet subsisted in preference to the king s meat.\\nWhile an exclusive diet of ordinary vegetables might fail\\nto give sufficient nourishment to meet the demands of the\\n[53]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0059.jp2"}, "60": {"fulltext": "Carrots.\\nAsparagus.\\nOnions. Turkscap.\\nSOME STAPLE VEGETABLES.\\n[54]", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0060.jp2"}, "61": {"fulltext": "A FRIEND IN THE KITCHEN. 55\\nentire system, their use is valuable in furnishing it with\\na large quantity of organic fluids, and in giving bulk to\\nthe food. It is best to combine their use with other foods,\\nsuch as grains, which supply the qualities lacking in the\\nvegetables.\\nOnly fresh vegetables should be used. Those which\\nare stale cannot be made wholesome and palatable by\\ncooking. Their use imperils the health of the family,\\nand is liable to cause serious illness. Herein lies an ad-\\nvantage in having one s own garden.\\nCare should be taken not to cook vegetables too much\\nnor too little. They should be neither overdone nor\\nunderdone, but just right. Cooking vegetables,\\ngrains, and fruits is advantageous, as it bursts the par-\\nticles of starch, and thus renders them more easy of\\ndigestion.\\nWhile cooking vegetables, a good, steady fire should\\nbe kept up, and the kettle kept full of hot water for\\nreplenishing.\\nNever replenish with cold water, but always with hot.\\nA good rule to follow in cooking vegetables is to put\\nto cook in hot water all vegetables that require to have\\nthe water drained off when done, and in cold water those\\nthat are to retain it.\\nAll green vegetables, such as onions, spinach, cab-\\nbage, etc., should be put to cook in boiling, salted water;\\nthe dry vegetables, such as potatoes, carrots, beans, split\\npeas, and lentils should be cooked in unsalted water.\\nAbout a tablespoonful of salt should generally be allowed\\nto a gallon of water, or one-third of a teaspoonful to every\\npint of cooked vegetables.\\nIn washing potatoes, a coarse cloth or brush may be", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0061.jp2"}, "62": {"fulltext": "56 A FRIEND IN THK KlTCHKN.\\nused to advantage. If to be baked, they should be wiped\\ndry before placing in the oven.\\nIt is a matter of both economy and improvement to\\npare potatoes very thin, as much of the mealiest and\\nmost nutritious portion lies next to the skin.\\nAs each potato is pared it should be dropped into a\\npan of clean, cold water; if allowed to fall back among\\nthe parings the potatoes will be dark and discolored when\\ncooked.\\nPotatoes should never be allowed to remain in the\\nwater in which they have boiled after they are done. It\\nshould be drained off immediately to prevent their becom-\\ning soggy and water-soaked.\\nIn baking potatoes the oven should be hot when they\\nare put in, and the temperature increased rather than di-\\nminished afterwards.\\nOnly dry, ripe, mealy potatoes are good baked.\\nOnions should be boiled in two waters, first for about\\nfifteen minutes with cold water put on, then drained off\\nand boiling salted water added to finish.\\nTo peel tomatoes readily, first pour over them a little\\nscalding water. This also applies to plums.\\nt^r* \u00c2\u00a3r*\\nBOILED POTATOES (without skins)*\\nWash, pare thin, and drop into\\ncold water to prevent discoloring.\\nIf not of a uniform size, cut the\\nlarger ones in two. Put to cook in\\nonly enough boiling water to prevent\\nburning; cook gently from twenty to\\nthirty minutes; when done, drain off\\nall the water, place over the fire for a Saucepan,\\nmoment, then give the saucepan a", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0062.jp2"}, "63": {"fulltext": "A FRIEND IN THK KlTCHKN. 57\\nvigorous shake, cover with a coarse cloth, and set on the back of\\nthe range to dry.\\nLarge quantities of potatoes are best cooked by steaming over\\nboiling water.\\nBOILED POTATOES (with skins).\\nSelect potatoes of even size wash clean with a cloth or brush,\\nand remove the eyes and specks with a knife; put to cook in a\\nsmall quantity of boiling water; drain when tender, and place\\nthe saucepan on the back of the range to dry; remove the skins\\nand serve. Potatoes are best cooked this way.\\nBAKED POTATOES.\\nChoose smooth potatoes of uniform size, wash well, being care-\\nful to clean the eyes. Dry with a cloth, and bake in a hot oven;\\nin a slow oven the skins become thick and hard. Serve, as soon\\nas done, in an open dish; if covered they will become soggy.\\nBaked potatoes are very wholesome, and make a good breakfast\\ndish.\\nMASHED POTATOES.\\nWash, pare, and boil the same as boiled potatoes. When they\\ncan be readily pierced with a fork, drain thoroughly; return to\\nthe range and mash, using the potato\\nmasher vigorously for five or ten\\nminutes, until they are light, smooth,\\nand creamy in appearance. A wire Potato Masher\\npotato masher does the work most\\nsatisfactorily. Have warmed in a saucepan a half cupful of\\ncream or milk, adding a small piece of butter if milk is used, a\\nteaspoonful of salt, and the well-beaten white of one egg; beat\\nthis into the potatoes until they are very light. Put into a warm\\ndish and serve at once. If desired, the egg may be omitted.\\nVery nice served with milk sauce or brown sauce.\\nSTEAMED SLICED POTATOES.\\nWash, pare, and slice several medium-sized potatoes very thin.\\nHave in a frying-pan a small piece of butter and a half -cup of\\nhot water, put in the potatoes, season with salt, cover closely, and\\nset on the back of the range to cook slowly. Stir up a little occa-\\nsionally. A few thinly sliced onions may be used with the pota-\\ntoes if desired.\\nWARMED-UP POTATOES.\\nCut cold boiled potatoes into thin slices; heat a little milk to\\nboiling in a saucepan; put in the potatoes and season with salt to\\ntaste. Let boil a few minutes and serve. If desired, the milk", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0063.jp2"}, "64": {"fulltext": "58 A FRIEND IN THE KITCHEN.\\nmay be slightly thickened with a little flour blended in a little\\ncold milk.\\nPOTATO CAKES.\\nTo two cups of well-mashed cold potatoes, add the well-beaten\\nyolk of one egg; work well together, and form into small, round\\ncakes about half an inch thick; place on buttered tins, brush\\nover with the beaten white of an egg, and brown in a hot oven.\\nNEW POTATOES.\\nIf new and fresh, the skins may be easily scraped off with a\\nknife or rubbed off with a coarse cloth. Cook in a little water,\\ndrain, and serve; or, when done, drain, pour some nice, sweet\\nmilk over them, let it heat to boiling, then thicken with a little\\nflour rubbed smooth in a little cold milk, allowing a tablespoonful\\nof flour to a pint of milk, and season with salt. A few green peas\\ncooked with new potatoes and thus dressed make a very accept-\\nable dish.\\nPOTATOES WITH CREAM.\\nPare, and cut as many as desired into small cubes, put into boil-\\ning water and cook from fifteen to twenty minutes; when done,\\ndrain off all the water, let dry a few minutes over the fire, then\\nadd a little salt, a cup of thin crearn and a little chopped parsley\\nsimmer for two or three minutes, and serve at once.\\nBAKED SWEET POTATOES.\\nChoose tho!5e of uniform size, wash thoroughly, removing anv\\nimperfect spots, wipe dry, and place in a moderately hot oven;\\nbake for about an hour if the potatoes are rather large. Small\\npotatoes are better steamed than baked. Send to the table as\\nsoon as done, without removing the skins. Serve with cream,\\nbutter, milk sauce, or nut butter gravy.\\nBOILED SWEET POTATOES.\\nWash well, put into cold water with the skins on, and boil\\nuntil easily pierced with a fork; drain,, remove the skins and place\\nin the oven to dry for five or ten minutes; serve in a hot dish.\\nBROWNED SWEET POTATOES.\\nTake cold, boiled sweet potatoes, peel, cut into slices, place on\\nbuttered shallow tins, and brown in a hot oven.\\nROASTED SWEET POTATOES.\\nWash, wipe dry, wrap with thin paper, and cover first with hot", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0064.jp2"}, "65": {"fulltext": "A FRIEND IN THE KITCHEN. 59\\nashes, then with live coals. Turn occasionally. The coals may\\nneed renewing several times. When done, remove the ashes with\\na brush, wipe with a dry cloth, and serve. Sweet potatoes are\\nnicer and more mealy when prepared in this way.\\nYAMS.\\nPrepare the same as roasted sweet potatoes or baked sweet\\npotatoes. Boiling them is thought to quite spoil their flavor.\\nSTEWED TOMATOES,\\nTake nice, fresh tomatoes, peel, and slice into a saucepan, and\\ncook slowly for half an hour. Then add salt, a little butter or\\nsweet cream, and a half cup of bread or cracker crumbs. Sugar\\nmay be added if desired.\\nBAKED TOMATOES.\\nSelect smooth, even-sized, ripe tomatoes. Peel, remove the\\nstems, and place in an earthen pudding dish; season with a little\\nsalt and butter or cream and bake in a rather hot oven for half\\nan hour.\\nTOMATOES AND MACARONI.\\nPut to cook one-half cup of macaroni\\nbroken into inch pieces into three cups of\\nboiling water; boil for about an hour, or\\nuntil perfectly tender, adding more water if\\nnecessary. When done, put into a pudding\\ndish, and pour over two cups of stewed toma-\\ntoes previously rubbed through a colander. Colander.\\nAdd a little salt, a few bits of butter, a half cup of sweet milk,\\nand bake in the oven till done. If the tomatoes are quite juicy a\\nteaspoonful of flour may be used for thickening.\\nSCALLOPED TOMATOES.\\nTake two cupfuls of stewed fresh or canned\\ntomatoes, rub through a colander, and thicken\\nwith a cupful of bread or cracker crumbs; add a\\nc little salt, a few spoonfuls of cream, or half a cup\\nof sweet milk and a few bits of butter, and bake\\nfor twenty or thirty minutes.\\nTOMATO SALAD No. U\\nPeel smooth, ripe tomatoes, cut into thin slices, and arrange in\\nlayers in a dish, sprinkling each layer with sugar. Turn over the\\nwhole a half cup of lemon juice before serving.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0065.jp2"}, "66": {"fulltext": "60 A FRIEND IN THE KITCHEN.\\nTOMATO SALAD No. 2.\\nPeel, slice, and place in a dish, and sprinkle lightly with salt.\\nTo the beaten yolk of one egg add the juice of one or two lemons,\\na teaspoonful of sugar, and pour all together over the tomatoes.\\nBOILED BEANS.\\nWash and soak two cupfuls of beans overnight in cold water.\\nIn the morning drain, and put to cook in fresh water. After fif-\\nteen minutes, if the water is very hard, add a pinch of soda, and\\nboil for five minutes longer; then drain thoroughly, replenish\\nwith hot water, and cook slowly for about two hours, or until per-\\nfectly tender. Add more hot water if they become dry, as they\\nshould be quite moist and soupy when done. Avoid much stir-\\nring. Season with a little salt, and butter or cream.\\nBOILED BEANS WITH RICE.\\nWash and soak two cupfuls of beans in cold water overnight;\\nin the morning put to cook, and after about an hour add one-half\\ncup of well-washed rice. Cook slowly until done, season as above,\\nand serve.\\nBAKED BEANS.\\nTake two cupfuls of beans, pick over, wash, soak overnight,\\nand cook the same as boiled beans. When done, add a little\\nbutter and salt, and two tablespoonfuls of molasses; turn into a\\npudding dish, and bake for two hours, or until nicely browned.\\nA little hot water should be added occasionally to prevent their\\nbecoming too dry.\\nMASHED BEANS.\\nSoak overnight two cupfuls of beans, and cook the same as\\nboiled beans. When very tender, and the water nearly absorbed,\\nrub through a colander to remove the skins; add a half a cup of\\ncream or of rich, sweet milk and a little butter; put into a shallow\\ndish, smooth the top with a knife or spoon, and place in the oven\\nto brown.\\nSTRING BEANS.\\nWash, break off each end, stripping the strong fibres from\\nend to end. Cut or break into inch lengths, and put to cook in\\nenough boiling, slightly salted water to cover. Cook from one to\\ntwo hours, or until very tender, the length of time required\\ndepending upon the age and variety of the beans. The water\\nshould be nearly absorbed when done. Add a little milk and\\nbutter if cream is not available. Let come to a boil, and serve.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0066.jp2"}, "67": {"fulltext": "A ERlEND IN THE KITCHEN. 6 1\\nSPLIT PEAS,\\nLook over carefully, wash, and put to cook in a good quantity\\nof cold water. Let come to a boil, then simmer until tender and\\nthe water quite absorbed. Press through a colander if desired to\\nremove the skins, season with salt, and cream or butter, and\\nserve.\\nGREEN PEAS.\\nShell, and put to cook in boiling, slightly salted water, allowing\\none cupful of water to every four cups of peas. If they are old\\nand need longer cooking, add more water if necessary. Cover,\\nand cook rather slowly till tender. About thirty minutes cooking\\nfor fresh, young peas will be found sufficient. When done, pour\\nover a cupful of sweet milk, heat to boiling, and thicken with a\\nlittle flour. Season with a little salt, and a spoonful of cream or\\na small piece of butter.\\nLENTILS.\\nCook, season, and serve the same as split peas, only less water\\nand less time for cooking will be required.\\nBAKED RICE.\\nTake one cupful of rice, wash well by turning into a colander\\nand dipping in and out of warm water, put into a pudding dish,\\nand pour over four cupfuls of milk, or two each of milk and water,\\nadding a little salt. Bake about an hour, stirring once or twice\\nbefore the top becomes hard. Serve as a vegetable with lentil\\nsauce.\\nPLAIN BOILED RICE.\\nWash one cupful of rice as above, and put to cook in a sauce-\\npan with a quart of boiling water, adding a half teaspoonful of\\nsalt; stir up once or twice as it begins to boil, then cover, and cook\\nwithout stirring until the water is all absorbed remove the cover,\\nand let dry a little on the back of the range, and serv\u00c2\u00bb as baked\\nrice, or with nut butter gravy.\\nSTEAMED RICE.\\nWash, and soak a cup of rice in a cup of water for an hour,\\nthen add a cup and a half of milk or water, a little salt, and\\nsteam over boiling water or in a steam cooker for one hour, stir-\\nring occasionally during the first ten minutes.\\nSTEWED CAULIFLOWER.\\nCarefully separate into small portions; examine closely to make\\nsure there are no insects on it; let stand a short time in cold", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0067.jp2"}, "68": {"fulltext": "62 A FRIEND IN THE KITCHEN.\\nwater, then put into boiling, salted water, and cook from twenty\\nto forty minutes, or until tender. Drain, season with a little but-\\nter or cream, or serve with milk gravy poured over it.\\nCAULIFLOWER WITH TOMATO SAUCE.\\nPrepare and cook as above. Take two cupfuls of stewed\\ntomatoes, rub through a colander, heat to boiling, and thicken\\nwith a tablespoonful of flour blended in a little cold water; season\\nwith salt and butter or cream. Drain, and turn the stewed cauli-\\nflower into a dish, and pour over it the hot tomato sauce.\\nSTEWED CABBAGE.\\nRemove the outer leaves, divide into halves, cut very fine with\\na sharp knife, omitting the heart. Put into a saucepan with a\\nhalf cup of boiling water, add a little salt, cover closely, and cook\\nuntil tender, adding a little more hot water, if it becomes too dry\\nbefore it is done. When done, add a few spoonfuls of cream,\\nallow to heat, and serve.\\nBOILED CABBAGE.\\nRemove the outer leaves, place in cold water for half an hour,\\nthen quarter, and put to cook in boiling water, adding a little salt.\\nBoil vigorously for about thirty minutes; turn into a colander,\\nremove the heart and coarse portions, press out all the water,\\nreturn to the saucepan, and season with butter or cream allow to\\nheat, and serve on a hot dish at once.\\nBAKED CABBAGE.\\nCut a firm, crisp head up fine cook in a little boiling, salted\\nwater until tender; drain, turn into a pudding dish, add two eggs\\nwell beaten, a half a cup of milk, and. a little salt; stir together\\nand place in the oven to brown.\\nCABBAGE SALAD.\\nChop very fine half a smad head of crisp cabbage and put\\ninto a dish. Mix together two tablespoonfuls of sugar and the\\njuice of two lemons, and pour over the cabbage; add a spoonful\\nor two of thick cream, stir together, and serve. The cream may\\nbe omitted if preferred.\\nCABBAGE AND TOMATO SALAD.\\nCut the cabbage as above, and put into a dish. Peel, and slice\\ntwo or three large, ripe tomatoes, and place on the cabbage.\\nToss up lightly in the dish, sprinkle with sugar, and pour over\\nthe iuice of two jtemons.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0068.jp2"}, "69": {"fulltext": "A FRIEND IN THE KITCHEN. 63\\nSTEWED ASPARAGUS.\\nWash, break into small pieces, and cook from twenty to thirty\\nminutes in just enough water to cover; when tender, drain, add a\\nlittle butter and salt and a cup of milk; let come to a boil and\\nthicken with a teaspoonful of flour. Boil up and serve.\\nBOILED CARROTS.\\nWash, scrape, and drop into boiling water, and cook until\\ntender. Drain, cut lengthwise or slice crosswise, and season with\\na spoonful of cream and a little salt.\\nSTEWED CARROTS.\\nWash, scrape, slice into a saucepan with a little boiling water,\\nand cook until tender; add salt to taste, and a little chopped\\nparsley if desired. Serve with or without milk gravy.\\nBOILED PARSNIPS.\\nWash, scrape, drop into a little boiling water, and cook until\\ntender; drain, mash fine, add a little salt and cream or butter to\\nseason, or cut the parsnips into thin slices, and serve with milk\\ngravy\\nBAKED PARSNIPS.\\nWash, and bake the same as potatoes; remove the skins when\\ndone, and serve with milk gravy. Or, wash, scrape, divide in\\nhalves, add a little more than enough boiling water to cook them,\\nand boil slowly until tender; place in a shallow dish, pour over the\\njuice that remains, add a little salt, a spoonful or two of cream,\\nand place in the oven until nicely browned, basting occasionally.\\nSTEWED TURNIPS.\\nPare the turnips, cut into slices and cook until perfectly tender;\\nthen drain, mash fine with a spoon or potato masher, season with\\nsalt, a little butter or cream if desired, and serve.\\nSTEWED TURNIPS WITH MILK SAUCE.\\nPare, and wash; cut into thin slices or small cubes into a\\nsaucepan; cook for about twenty minutes in boiling water; then\\ndrain, add a cupful of milk, and season with salt. Allow the milk\\nto heat to boiling, then thicken with a little flour.\\nBOILED ONIONS.\\nCut off the tops and bottoms, remove the outer skins, and put", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0069.jp2"}, "70": {"fulltext": "64 A FRIEND IN THK KITCHEN.\\nto cook in cold water; boil fifteen minutes; then drain, and cook\\nin boiling, salted water until tender; turn into a pudding dish,\\nand cut into small pieces; pour over a cupful of hot milk gravy,\\nadd a few bits of butter, sprinkle the top with bread crumbs, and\\nbake until brown.\\nBAKED VEGETABLE MARROW.\\nPare, and cut in halves, remove the seeds and fibres, rub inside\\nand out with salt, and let stand for an hour; mix together a turnip\\nor potato and a few onions slightly boiled and chopped fine, season\\nwith a little powdered sage, add a little butter, a few bread crumbs,\\nand salt to taste; then fill up the halves with this mixture, close\\nthe marrow, and tie together with twine; place in a dish, and bake\\nuntil brown. Serve with brown sauce.\\nBAKED SQUASH.\\nCut into sections, and place shell downwards on the top shelf\\nof the oven. Bake until tender, and serve hot in the shell; or,\\nscrape out the inside, mash, add a few spoonfuls of cream or a little\\nbutter, and serve.\\nSTEWED SQUASH.\\nPeel, remove seeds, cut into small pieces, and stew until tender\\nin a little boiling water; drain, mash smooth, and season with\\nbutter and salt. Vegetable marrows may be prepared in the same\\nmanner.\\nSUCCOTASH.\\nSoak one cupful of beans overnight. When ready to cook,\\nadd water and one cupful of dried sweet corn, and cook until\\ntender. Season with salt, a little cream or butter, and serve. If\\ngreen sweet corn is used, do not add it to the beans until they are\\nnearly done.\\nBOILED SWEET CORN.\\nSelect full-grown ears, not old and hard, but full of milk;\\nremove the husks and silks, and put to cook in enough boiling,\\nsalted water to cover. Boil from thirty to forty minutes; when\\ndone, drain, and serve on the cob hot, with a little butter if de-\\nsired.\\nSTEWED SWEET CORN.\\nRemove husks and silks, stand the ears in a dish, and with a\\nsharp knife cut off the corn from the top downwards, taking a\\nlittle more than half of the kernel in depth; then scrape gently\\ndownwards to get the remainder of the milk and meat of each\\nkernel. Place in a saucepan, add half a cup of water for each\\nquart of corn, and cook for fifteen or twenty minutes. When done.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0070.jp2"}, "71": {"fulltext": "A FRIEND IN THE KITCHEN. 65\\nadd a little salt, a half cup of cream or a cup of milk and a little\\nbutter, boil up and serve. The milk may be slightly thickened\\nwith flour, if desired.\\nBAKED BEETS,\\nTake young, tender beets, wash clean, place in a baking dish\\nwith a little water, and bake from one to two hours, or until tender;\\nadd a little hot water occasionally if they become dry. When\\ndone, remove the skins, slice, and serve with lemon juice.\\nBOILED BEETS.\\nCutoff the tops, but avoid cutting the beets; put to cook in\\nboiling water. When tender, remove to a pan of cold water; rub\\noff the skins with the hands, slice thin, and serve with lemon\\njuice.\\nBEET GREENS.\\nTake the tops from young, tender beets, look over, put to cook\\nin boiling, slightly salted water, and cook until tender then drain\\nin a colander; chop rather fine, and serve with lemon juice.\\nSPINACH.\\nLook over carefully a good quantity of spinach, rejecting all\\nwilted and decayed leaves. Wash thoroughly in several waters,\\nand put to cook in slightly salted, boiling water, and boil from\\ntwenty to thirty minutes. When tender, drain in a colander, cut\\ninto coarse pieces, and put into a warm dish; add a few bits of\\nbutter, and garnish with slices of hard-boiled eggs. Serve with\\nlemon juice.\\nCELERY.\\nRemove all the green and decayed parts from the stalks, and\\nput into cold water. When ready to serve place in a celery glass\\nwith the small ends downward. Curl the tops by cutting into\\nnarrow strips a little way down.\\nSLICED CUCUMBERS.\\nPare the cucumbers, slice them very thin into a dish, sprinkle\\nwith salt, cov^r closely, and shake briskly to well distribute the\\nsalt; let stand for about half an hour; then drain off all the water,\\nand shortly before serving pour over the juice of one or two\\nlemons. A spoonful or two of cream may be added if desired.\\nCucumbers should be thoroughly masticated. Their reputed\\nindigestibility is largely due to a failure in this particular.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0071.jp2"}, "72": {"fulltext": "hb\\nA FRIEND IN THE KITCHEN.\\nRADISHES.\\nWash, cut off the tops, small ends, and rootlets, and place in\\ncold water before serving. Arrange in a glass dish with the large\\nends downwards.\\nLETTUCE SALAD No.\\nSeparate the leaves, look over, wash, and put into cold water\\na while before using. When ready to serve, place on a dish and\\npour over a dressing made of equal quantities of lemon juice,\\nsugar, and water.\\nLETTUCE SALAD No. 2,\\nWash and shred two heads of lettuce. Boil two eggs until\\nhard, remove the shells, and mash the yolks fine; mix well\\ntogether the juice of one or two lemons, two or three tablespoon-\\nfuls of water, one dessertspoonful of sugar, one-half teaspoonful\\nof salt, one tablespoonful of sweet cream, adding this last to pre-\\nvent curdling, and the yolks of the eggs, and pour over the\\nlettuce. Cut the whites of the eggs into rings and arrange on the\\ntop. A few onions sliced fine may also be added.\\nSWEET CORN.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0072.jp2"}, "73": {"fulltext": "As a man eateth, so is he. German Proverb.\\nLord Byron refused to eat meat because, as he said, It makes\\nme ferocious.\\nThe flesh of animals tends to cause grossness of body, and to\\nbenumb the finer sensibilities of the mind. Bible Hygiene.\\nThe eating of much flesh fills us with a multitude of evil dis-\\neases, and a multitude of evil desires. Porphyrises, 233 a. d.\\nAnimal food is one of the greatest means by which the pure\\nsentiment of the race is depressed. Alcott.\\nThe candidates for ancient athletic games were dieted on boiled\\ngrain with warm water, cheese, and dried figs, but no meat.\\nModern athletes are not allowed meat while in training.\\nI have known men who prayed for a good temper in vain, until\\ntheir physician proscribed eating so much meat; for they could\\nnot endure such stimulation. Henry Ward Beecher.\\nThe liability to disease is increased by flesh eating. Where\\nplenty of good milk and fruit can be obtained, there is rarely any\\nexcuse for eating animal food. Christiafi Temperance.\\nt\u00c2\u00a3r* t\\nFROM the instruction given at the beginning respecting\\nfoods, it is evident the Creator did not design that\\neither man or beast should subsist on flesh foods. To\\nAdam and Eve He said: Behold, I have given you every\\nherb bearing seed, which is upon the face of all the earth and\\n[67]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0073.jp2"}, "74": {"fulltext": "68 a friend in the kitchen.\\nevery tree, in which is the/\u00e2\u0084\u00a2? of a tree yielding seed; to\\nyou it shall be for meat. And to every beast of the earth,\\nand to every fowl of the air, and to everything that\\ncreepeth upon the earth, wherein there is life, I have given\\nevery green herb for meat. Gen. i 29, 30.\\nBut sin brought many changes into our world, and\\nbecause of the changed circumstances, customs and prac-\\ntises were instituted and allowed which were not in har-\\nmony with the primeval order of things. Among other\\nthings meat-eating was permitted. Just after the flood,\\nwhen the face of the earth had been desolated, God said to\\nNoah Every moving thing that liveth shall be meat for\\nyou; even as the green herb have I given you all things.\\nGen. 9 3. But the blood was not to be eaten with the\\nflesh, a very wise provision, for if there is any disease in\\nthe system it is sure to be found in the blood.\\nA little later, as a further precaution in the interests of\\nhealth, instruction was given that only the flesh of clean\\nbeasts was to be eaten, such as that of the ox, the sheep,\\nthe goat, the deer, etc. See Lev. 11 and Deut. 14.\\nBut for all this it must be admitted that the flesh of\\nanimals is not a natural diet for man, nor does it consti-\\ntute the most healthful food. Of this it may truly be said\\nas Christ said of the granting of a writing of divorcement,\\nit was suffered because of the hardness of their hearts,\\nbut from the begimiing it was not so. Matt. 19:8. It\\nwas never intended that man should take the life of any\\ninnocent, living creature.\\nMeat-eating tends to excite the passions. This is seen\\nin the animal kingdom. The animals that are mild,\\npatient, and docile are generally herbivorous, such as the\\ncow, the sheep, the horse; while the excitable, quick-", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0074.jp2"}, "75": {"fulltext": "A FRIEND IN THE KITCHEN. 69\\ntempered, and ferocious animals are meat-eaters, such as\\nthe lion, the tiger, the leopard. A meat diet also tends to\\nconstipation, the great scourge of the race.\\nOne object of this work, therefore, is in the interests\\nof health and moral^, to educate people out of meat-\\neating rather than into it; and to supply such a variety\\nof recipes for good, wholesome, palatable, and nutritious\\ndishes, prepared from natural food elements, that meat-\\neating will be practically unnecessary.\\nMoreover, so many animals at the present time are\\nbecoming so greatly diseased that it is not a little danger-\\nous to eat largely of their flesh. As a matter of safety\\nthe use of flesh meats might very consistently be dispensed\\nwith altogether.\\nThe fact, therefore, that meat may be cheap, or that it\\nmay be easily or quickly prepared, should count for little\\nwith those who have their best interests in view.\\nFrom every standpoint from which the subject may be\\nviewed, the reasons for discontinuing the use of flesh\\nmeats are more imperative now than ever before.\\n1. This is an age of disease. Animals are coming to\\nbe greatly diseased. The use of their flesh, therefore,\\ntends to increase disease in mankind, and thus to shorten\\nlife.\\n2. This is an age of intemperance. Flesh meats are\\nall more or less stimulating. Their use, therefore, tends\\nto increase this evil.\\n3. This is an age of surfeiting. Meat-eating is, to a\\nlarge degree, responsible for this. A well-known English\\nwriter on cookery says: No one will deny that the foods\\nwe are apt to eat too much of are those absent from a\\npurely vegetarian fare, such as meat, game, fish, eggs,\\netc., upon which materials the culinary art seems exer-\\ncised to tempt us beyond the satisfying of the appetite.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0075.jp2"}, "76": {"fulltext": "70 A FRIEND IN THE KITCHEN.\\n4. This is an age of vice and immorality. A meat\\ndiet tends greatly to increase this terrible evil.\\n5. This is an age of violence and murder. The prac-\\ntise of killing and eating animals tends to harden men s\\nhearts, to destroy their finer sensibilities, and thus to\\nincrease violence and crime.\\nIn the beginning God gave man no flesh foods to eat.\\nAnd after the exode, when He had His own way with His\\nown people, He gave them no flesh to eat. Before taking\\nthem into the promised land, for forty years He fed them\\non manna, a purely vegetarian food. Ex. 16 131; Num.\\n11 17, 8. And when they fell a lusting, and said,\\n1 Who shall give us flesh to eat He was displeased\\nwith them, and, with the giving of the quails, brought a\\ngreat plague upon them. Num. 11; Ps. 78 18-31.\\nIn the New Testament, the apostle, referring to this\\nexperience, warns Christians against falling into the same\\nerror. Now these things, he says, were our exam-\\nples, to the intent that we should not lust after evil things,\\nas they also lusted. And they are written for\\nour admonition, upon whom the ends of the world are\\ncome. 1 Cor. 10:5-11.\\nEvidently, therefore, meat-eating is not in harmony\\nwith God s original plan. And it must be that the\\nnearer we bring ourselves into harmony with that plan,\\nthe better it will be for us.\\nTo some it may seem difficult to give up the use of\\nmeat. But in this, as in all reformatory work, much\\ndepends upon the mind. Eet the correct principle be first\\nassented to; then, step by step, let the practise be brought\\ninto conformity to the principle, making changes gradually,\\nif necessarv, leaving off the meat dishes as others more", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0076.jp2"}, "77": {"fulltext": "A FRIEND IN THE KITCHEN. 7 1\\nwholesome can be substituted. We should cultivate a\\nlove for that which we know to be good and healthful.\\nTo assist those who desire to make this dietetic reform,\\na few recipes are here given which will be found to be\\ngood substitutes for meats.\\nt^r* t t\\nVEGETABLE AND LENTIL STEW*\\nSoak one-half cup of lentils in a cup of cold water for an hour;\\nthen put to cook in three cups of hot water with one turnip,\\nthree or four medium-sized potatoes, a small onion, and a stalk or\\ntwo of celery, all cut into small pieces, and stew for about half an\\nhour, or until well done, and the water quite absorbed. Season\\nwith salt, and serve with brown sauce.\\nVEGETABLE HASH,\\nBoil separately in a small quantity of water, three or four\\nmedium-sized potatoes sliced fine, two turnips, one carrot, and an\\nonion, all cut into fine pieces; when done, drain, and turn all\\ntogether into a saucepan season with salt, add a teaspoonful of\\ndry, powdered sage, a half cup of sweet cream, or the same\\nquantity of milk, and a small piece of butter, and heat to boiling;\\nthen stir in one or two tablespoonf uls of browned flour rubbed to\\na paste in a little cold water, cook a few minutes longer, and serve\\nhot.\\nPOTATO ROLLS.\\nTake two potatoes, one turnip, a small onion, a stalk of celery,\\nand a little powdered sage; chop all into fine pieces and mix wed\\ntogether, adding salt as desired. Make a paste as for pies, roll\\nout rather thin, cut into squares, and place on each square as\\nmuch of the mixture as it will hold wet the edges, and fold up as\\na sausage roll, pressing the dough together at the ends, place in a\\npan and bake from thirty to forty minutes in a moderate oven.\\nServe hot. Very nice.\\nBREAD STEAK.\\nSoak slices of stale bread or toast on a plate in a little milk or\\ncream till slightly softened; sprinkle with a little salt; beat up\\nan egg or two, dip in the slices, place in a hot frying-pan with a\\nlittle butter, and brown on both sides. Serve with brown sauce.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0077.jp2"}, "78": {"fulltext": "72 A FRIEND IN THE KITCHEN.\\nBAKED VEGETABLE GOOSE.\\nTake a quart of stale bread crumbs and moisten with water or\\nmilk; then mix in a tablespoonful of dry, powdered sage leaves,\\nsalt to taste, a well-beaten egg, and a small onion or a few stalks of\\ncelery chopped fine. Make into a mound in a buttered pudding\\ndish, pour over a spoonful or two of cream, and bake from thirty\\nto forty minutes. Serve as soon as done.\\nFORCEMEAT FRITTERS.\\nRub one tablespoonful of butter into two cupfuls of fine bread\\ncrumbs, adding a little chopped parsley or other herb flavoring,\\nand season with salt; then add. one cup of thin cream or rich milk,\\nand three eggs well beaten. Stir well, and bake in fritters, with\\nthin slices of a hard boiled egg, in a hot frying-pan, or on a\\ngriddle, rubbed with a little butter, browning lightly on both\\nsides. Serve with brown sauce.\\nPRAIRIE FISH.\\nCut thick, cold, corn-meal or grits mush into slices about\\nhalf an inch thick; roll in flour, and brown on both sides in a hot,\\nbuttered frying-pan; or brush with thick, sweet cream, and brown\\nin the oven.\\nBOILED MACARONI.\\nIf dusty, wipe with a dry cloth instead of washing, then take a\\ncupful broken into small pieces, and put to cook in boiling, salted\\nwater; cook until tender, adding more hot water occasionally if\\nnecessary. When done, drain, and serve hot with a little cream;\\nor pour over a pint of milk, heat to boiling, and stir in the yolk of\\none well-beaten egg and a little salt; or omit the egg, and thicken\\nwith a tablespoonful of flour rubbed smooth in a little cold milk.\\nROASTED PEANUTS.\\nTake raw peanuts, remove the shells, place in a pan and roast\\nin a slow oven until fairly well done, stirring frequently, and being\\ncareful not to scorch. Then put into a bag, tie up closely, and\\nknead or roll on a table with the hands until the brown husks are\\nwell loosened; separate the husks from the nuts by turning from\\none pan into another in the wind. Peanuts prepared thus are\\nhighly nutritious. They should be served at the regular meal\\ntime, with breads or vegetables, or with raisins as a dessert.\\nPEAS PUREE.\\nSoak a cupful or two, or as many as needed, of split peas over-\\nnight in cold water. In the morning wash, drain, and put to cook", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0078.jp2"}, "79": {"fulltext": "A FRIEND IN THE KITCHEN.\\n73\\nin boiling water, and cook slowly. When very tender, and quite\\ndry, mash smooth, season with salt and a little nice sweet cream,\\nand serve hot.\\nSTEWED SALSIFY OR VEGETABLE OYSTERS.\\nWash, scrape, cut into slices about one-fourth of an inch in\\nthickness, and drop at once into cold water to prevent discoloring.\\nThen put to cook in an enameled saucepan, in a small quantity of\\nboiling water, about equal parts water and salsify, adding a little\\nsalt. Cook from twenty to fifty minutes, according to age, and\\nwhen tender add a little more water if at all dry, a cupful of cream\\nor rich milk, and simmer for a few minutes. Have ready in a dish\\nsome slices of toasted bread cut in halves, pour over the salsify,\\nand serve.\\nOTHER TASTY DISHES.\\nLn addition to the foregoing recipes, baked beans, vegetable\\npie, savory soup, nut butter sandwiches, and other nut food prep-\\narations, found elsewhere in this work, are all excellent substi-\\ntutes for meats, are tasty, and afford actually more nourishment to\\nthe system when in a normal condition than do meats, as may be\\nseen by examining the table Nutritive Value of Foods, on page\\n123.\\ni\u00c2\u00a3r* t2P t2P", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0079.jp2"}, "80": {"fulltext": "Food should be prepared with simplicity, yet with a nicety\\nwhich will invite the appetite.\\nThere should not be many kinds at any one meal, but all meals\\nshould not be composed of the same kinds of food without varia-\\ntion.\\ne^* e^** t2r*\\nBOILED EGGS,\\nIf desired to have the white set, but the yolk a liquid, boil\\nthree minutes; if preferred to have the outer edges of the yolks a\\nlittle hardened, boil four minutes. The water should be boiling\\nwhen the eggs are dropped in.\\nIf desired to have the yolks dry and mealy, and at the same\\ntime the whites not hard, tough, and leathery, cook for twenty\\nminutes in water a little below- the boiling point, or at a tempera-\\nture not above 165 Fahrenheit. Eggs are best cooked thus.\\nFor garnishing salads, etc., boil about ten minutes, then place\\na moment in cold water to prevent the whites becoming dis-\\ncolored.\\nPOACHED EGGS,\\nPut into a shallow pan as much scalding, not boiling, water as\\nwill cover the eggs well; break the eggs one at a time into a\\nsaucer, being careful not to break the yolks, and slip them into\\nthe hot water, which should be kept below the boiling point.\\nLet stand for about five minutes, or until the white is firm, but\\nnot hard, and the yolk enveloped in a film of white. Remove one\\nat a time with a skimmer or large spoon, sprinkle with salt, and\\nserve in egg saucers, on toast, or with the following sauce: Pour\\na half cup of water into a saucepan, add a teaspoonful each of\\nlemon juice and butter, a little minced parsley, and salt to taste;\\nlet boil a few minutes, then stir in a well-beaten egg, being care-\\nful not to allow to curdle, and pour at once over the eggs in a\\ndish.\\n[74]", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0080.jp2"}, "81": {"fulltext": "Patty-Pan.\\nA FRIEND IN THE KITCHEN. 75\\nSCRAMBLED EGGS.\\nFor each egg allow two tablespoonfuls of boiling water or milk.\\nBreak the eggs into a dish, beat lightly with a spoon, add a little\\nsalt, drop into the boiling water or milk, and stir briskly until set,\\nbut soft. They are nice thus served on toast.\\nSTEAMED EGGS.\\nBreak the eggs into egg dishes or patty-pans,\\nsprinkle with salt, and steam over boiling water\\nuntil the whites are set and a film covers the yolk.\\nServe with or without toast.\\nSCALLOPED EGGS.\\nBoil five or six eggs until hard; remove the shells, and cut the\\neggs into thin slices; put a layer of grated or fine bread crumbs\\ninto a buttered pudding dish, then a layer of the sliced eggs;\\nsprinkle with salt, then add another layer of bread crumbs, then\\nanother of egg, and so on till the dish is filled, having a layer of\\ncrumbs for the top. Heat a cup of milk to boiling, and pour over\\nthe scallop; sprinkle over a few more crumbs, and bake until\\nslightly browned.\\nBAKED EGGS.\\nBreak the required number of eggs into a shallow baking pan,\\nor small patty -pans, previously buttered to prevent sticking.\\nvSeason with salt, and bake until set. Remove to a warm platter,\\nand serve at once.\\nEGG SANDWICHES.\\nMash the yolks of two hard-boiled eggs, a sprinkle of salt, and\\na little chopped cress, smooth and fine; spread this on thin slices\\nof bread slightly buttered, and press together.\\nEGGS AND MACARONI.\\nPut to boiling one cupful of macaroni broken into small pieces,\\nand three or four eggs, in separate saucepans. Boil the eggs as\\ndirected for boiled eggs. When the eggs and macaroni are done,\\ncut the eggs, after removing shells, into thin slices, and place\\nalternate layers of macaroni and slices of eggs in a pudding dish,\\nhaving the top layer of macaroni; sprinkle with salt. Heat a cup\\nof milk to boiling, thicken with a small teaspoonful of flour rubbed\\nto a paste in a little cold milk; pour over the macaroni, and place\\nin the oven to brown.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0081.jp2"}, "82": {"fulltext": "EMFB\\nPLAIN OMELET.\\nBeat the yolks and whites of three eggs separately; allow one\\ntablespoonful of milk to each egg. Stir the milk and yolks of\\nthe eggs well together and season with salt; then with a spoon\\ncarefully fold in the stiffly beaten whites of the eggs. Turn all\\ninto a hot frying-pan, sufficiently buttered to prevent sticking.\\nCook rather quickly, being careful not to burn. Carefully lift the\\nedges of the omelet while cooking, with a knife or spoon, that it\\nmay be equally cooked. When well set, double one part over the\\nother, remove to a warm dish, and serve at once, as an omelet is\\nnot so good when cold. It should be very light and tender, and\\nnicely browned.\\nFRUIT OMELET.\\nPrepare as above, spreading a thin layer of any kind of jelly\\nover one-half before folding the other half over it; add a sprinkle\\nof sugar if desired.\\nBREAD OMELET.\\nFor each person allow one egg, three tablespoonfuls of milk,\\nand one tablespoonful of finely-grated bread crumbs; beat well\\ntogether, and add a little salt; butter a deep plate or shallow pan,\\npour in the mixture, and bake in the oven until well set.\\nMACARONI OMELET.\\nTake a small handful of macaroni broken into small pieces,\\ndrop into hot water, and boil until tender; drain. Heat a cupful\\nof milk to boiling, and stir in two even tablespoonfuls of flour\\nrubbed smooth in a little cold milk. Stir until thickened; remove\\nfrom the fire, add the macaroni, a few bits of chopped parsley,\\nand four eggs well beaten; season with salt; pour all into a hot,\\nbuttered dish, sprinkle with a small handful of bread crumbs,\\nand place in the oven till nicely browned; then turn out on a hot,\\nfiat dish, and serve with brown sauce.\\n[76]", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0082.jp2"}, "83": {"fulltext": "The proof of the pudding is in\\nISftJIir eating I\\nEat to live, but do not live merely to eat.\\nHealth is the greatest of all possessions, and tis a maxim with\\nme, that a hale cobbler is better than a sick king. Bicherstaff.\\nIn order to preserve health, temperance in all things is neces-\\nsary temperance in labor, temperance in eating and drinking.\\nChristian Temperance.\\ni2\\nSAGO PUDDING,\\nTO five cups of boiling water add a cup of sago, previously\\nsoaked in a cup of cold water for twenty minutes, two-\\nthirds of a cup of sugar, and a half a cup of well-washed\\nraisins. Cook all together till transparent, flavor with lemon or\\nvanilla, and serve with cream or boiled custard sauce.\\nSAGO PLUM PUDDING.\\nvSoak for twenty minutes two-thirds of a cup of sago in enough\\ncold water to cover. Add two-thirds of a cup of sugar, and stir\\nall into four cups of boiling water. Cook slowly until trans-\\nparent; then stir in one cup of stewed plums, which have been\\nrubbed through a colander, and pour out into a dish. Serve with\\nmilk or cream. Raspberries, strawberries, or currants may be\\nused instead of plums.\\nTAPIOCA PUDDING.\\nSoak one cupful of tapioca overnight in a pint of water. In\\nthe morning add one quart of milk, stirring gently, and boil\\nabout twenty minutes; then add the yolks of four eggs well\\nbeaten, and one cup of sugar, and boil a few minutes longer; pour\\n[77]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0083.jp2"}, "84": {"fulltext": "78 A FRIEND IN THE KITCHEN.\\ninto an earthen dish, and flavor with a teaspoonful of vanilla;\\ncover with a meringue made of the whites of the four eggs\\nbeaten stiff, and four tablespoonfuls of powdered sugar, and\\nplace in a slow oven to brown slightly. Serve cold.\\nRICE PUDDING.\\nTake a cupful of boiled rice, and a half cup of washed raisins,\\nand mix together in a pudding dish. Beat well together two\\neggs, two tablespoonfuls of sugar, and two cupfuls of milk, and\\npour over the raisins and rice. Bake in a moderate oven until\\nthe custard is just set. If left in too long the milk becomes\\nwatery. This is a good way to use up left-over rice.\\nCORNSTARCH PUDDING.\\nTake three tablespoonfuls of cornstarch and stir smooth in a\\nlittle cold water; over this pour one pint of boiling water; then\\nstir in the whites of three eggs beaten stiff, one tablespoonful of\\nsugar, and a pinch of salt. Steam fifteen minutes, or cook slowly\\nuntil thickened. Serve cold with a sauce prepared as follows:\\nHeat one cup of milk to boiling; beat together the yolks of the\\nthree eggs and one-half cup of sugar until creamy, and stir into\\nthe milk; boil until smooth, and remove from the fire at once.\\nFlavor with lemon or vanilla, and allow to cool.\\nBREAD PUDDING No. 1.\\nTake one pint of bread crumbs, and pour over them one quart\\nof milk; then add the yolks of four eggs well beaten, and four\\ntablespoonfuls of sugar, and bake in the oven. When done,\\nspread the top with jelly or marmalade, and cover this with a\\nmeringue made of the four whites of the eggs beaten stiff, and two\\ntablespoonfuls of powdered sugar. Brown slightly, and serve\\nwarm or cold, with or without sauce or cream, as preferred.\\nBREAD PUDDING No. 2.\\nCut stale bread into cubes, and moisten with milk or water;\\nthen pour over a mixture of eggs, sugar, and milk, allowing one\\negg and one tablespoonful of sugar to each cup of milk. Steam or\\nbake. Currants or raisins may be added.\\nMACARONI PUDDING.\\nTake a cupful of macaroni broken into inch lengths, put into\\na double boiler, turn over it three cups of milk, and cook slowly\\nuntil tender. Then turn into a pudding dish, add a cup of cold\\nmilk, a half cup of sugar, and the yolks of two eggs well beaten.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0084.jp2"}, "85": {"fulltext": "A FRIEND IN THE KITCHEN. 79\\nBake for about twenty minutes. When done, let cool, then spread\\nover the top some mashed fresh berries, or bits of jelly, and\\ncover this with a meringue made of the whites of the eggs and a\\ntablespoonful of sugar beaten to a froth. Return to a slow oven\\nto brown slightly.\\nAPPLE SAGO PUDDING.\\nSoak a good half cup of sago in three cups of water for one\\nhour. Pare, quarter, and core a half dozen good cooking apples,\\nand put them into a pudding dish. Pour the sago over the apples,\\nadd a little sugar, and bake in a moderate oven for from thirty to\\nforty minutes. Serve warm or cold with a little milk or cream.\\nThe apples maybe pared, cored, and left whole, if preferred.\\nBANANA PUDDING.\\nPeel and slice two or three bananas into one pint of milk.\\nHeat to boiling, add two tablespoonfuls of cornstarch stirred\\nsmooth in a little cold milk, one tablespoonful of sugar, and the\\nyolks of two eggs well beaten. When thickened, turn into a\\npudding dish; beat the whites of the eggs to a stiff froth, add a\\nlittle sugar and spread over the top; put into the oven for a few\\nminutes to brown slightly, and serve.\\nPRUNE PUDDING.\\nCook three cupfuls of prunes, drain off the juice, remove the\\nstones, and sprinkle the prunes with lemon juice. Take two cups\\nof fine bread crumbs, two cups of milk, one-half cup of sugar,\\none teaspoonful of butter, one-half teaspoonful of grated lemon\\nrind, and one beaten egg; mix all together, and pour into a\\npudding dish. Then drop the prunes in evenly, and bake until\\nset. Serve hot or cold, with or without sauce. The juice from\\nthe prunes may be heated, and slightly thickened with cornstarch,\\nand used as a sauce.\\nCOLD PEACH PUDDING.\\nCut slices of stale bread into strips, and line a pudding basin\\nor round mold as neatly as possible. Then fill the center of the\\nmold with stewed fresh, or canned peaches, slightly warmed, add\\nsugar to sweeten, and place a slice of bread over the fruit. Pour\\nover enough of the sirup or fruit juice to soak all the bread.\\nTake a saucer or plate about the size of the mold, and place it\\nupside down on top, over the pudding, and put a heavy weight on\\nthe plate. Let stand overnight, and in the morning turn into a\\nglass dish for the table. Cut into slices, and serve with milk or\\ncream. Raspberries or strawberries may be used instead of\\npeaches.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0085.jp2"}, "86": {"fulltext": "80 A FRIEND IN THE KITCHEN.\\nFIG PUDDING*\\nTake half a pound of finely-chopped figs, one cupful of bread\\ncrumbs, three tablespoonfuls of sugar, two tablespoon fuls of\\nmelted butter, one cupful of milk, two eggs well beaten, and a\\npinch of salt. Stir all well together, turn into a double boiler,\\nslightly buttered, or into a saucepan placed in boiling water, and\\nboil about an hour. Serve with lemon sauce.\\nRICE LEMON PUDDING,\\nTo three-fourths of a cupful of well-washed rice, add three\\ncupfuls of boiling water, and a half teaspoonful of salt, and cook\\nin a double boiler until tender. When done, allow to cool, then\\nadd the yolks of three eggs well beaten, a teaspoonful of butter,\\nthree tablespoonfuls of sugar, the grated rind of a lemon, and one\\ncup of milk; stir together, and bake in the oven until set. When\\ndone, cover the top with a meringue made with the whites of the\\neggs beaten stiff, two-thirds of a cup of sugar, and the juice of\\none lemon; place in the oven to brown slightly, and serve either\\nwarm or cold.\\nRICE APPLE PUDDING No. U\\nBoil one cup of rice in one quart of salted water until nearly\\ndone; peel and slice four large, good cooking apples, or six small\\nones, stir them into the rice, and cook for about twenty minutes,\\nor until the apples are soft. Serve with cream, fruit juice, or milk.\\nRICE APPLE PUDDING No. 2.\\nBoil two tablespoonfuls of well-washed rice in half a pint of\\nmilk until soft; then stir in the beaten yolks of two eggs and\\nsugar to sweeten. Make a wall with the rice around a dish; fill\\nthe center of the dish with stewed apples, and cover the whole\\nwith the whites of the eggs beaten to a stiff froth; sprinkle with\\npowdered sugar, and brown lightly in the oven; serve with cream\\nor milk.\\nBAKED APPLE DUMPLINGS.\\nTake ordinary bread dough, add enough butter to make tender,\\nlet rise, then roll out to about one-third of an inch in thickness,\\nand cut into four-inch squares. Place a small quantity of sliced\\ntart apples in the center of each square, gather up the edges and\\npinch them together, then place on a shallow pan a little distance\\napart, and let rise; when light, rub over them a cloth dipped in\\nmilk to make them crisp and glossy, and bake. Serve with cream\\nand sugar, fruit sauce, or the juice of some fruit. Fresh rasp-\\nberries, blackberries, cherries, or other fruit may be used instead\\nof apples.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0086.jp2"}, "87": {"fulltext": "A FRIEND IN THE KITCHEN. 8 1\\nBOILED APPLE DUMPLINGS,\\nProceed as for baked apple dumplings, only after letting rise,\\ntie up loosely in a cloth, drop into boiling water, and boil until\\nthe apples are tender. Dough made as for milk biscuits may be\\nused instead of bread dough.\\nCORNSTARCH BLANC-MANGE.\\nTo one quart of milk add two tablespoonfuls of sugar, and\\nheat just to boiling; then stir in five tablespoonfuls of cornstarch\\nmixed thoroughly with two well-beaten eggs; flavor with lemon\\nor vanilla, and pour out into cups, previously wet in cold water,\\nto mold. Place a mold of jelly in the center of a platter, and\\narrange the molds of blanc-mange around it. A portion of the\\nblanc-mange may be colored and flavored with chocolate, so that\\neach alternate mold on the platter will be brown. Serve with\\ncream.\\nAPPLE BATTER PUDDING.\\nPare and slice six medium-sized cooking apples into a buttered\\npudding dish, adding sugar to sweeten. Make a batter as follows:\\nBeat three eggs to a foam; then add five tablespoonfuls of sifted\\nflour, sprinkling it in while beating vigorously, and half a tea-\\nspoonful of salt. Stir in gradually enough milk to make of the\\nconsistency of thick cream, beat well, and pour over the apples,\\nand bake until done. Serve with cream or milk.\\nAPPLE TRIFLE.\\nPare, quarter, core, and stew six or eight apples to a pulp,\\nadding the juice and grated rind of a lemon. When done, add\\nsugar to sweeten, and turn into a deep glass dish. Heat a pint\\nof milk to boiling, stir in three well-beaten eggs, saving out the\\nwhite of one, and two tablespoonfuls of sugar, and cook until\\nthickened. When cold pour over the apples in the dish. Beat\\nthe white of the egg to a stiff froth and drop by spoonfuls into a\\npan of boiling water for a moment, turn, then remove, and use to\\nornament the pudding.\\nAPPLES WITH TAPIOCA.\\nSoak a cupful of tapioca in two cupfuls of cold water for an\\nhour; then spread on a clean white cloth, and place some pared\\nand sliced apples, sugar, and grated lemon peel in the center;\\ntie up the cloth loosely so that the tapioca will surround the\\napples, and put into boiling water; boil half an hour or until\\ndone; then turn out the whole into a dish and serve with boiled\\ncustard, whipped cream, or fruit jelly.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0087.jp2"}, "88": {"fulltext": "b2 A FRIKND IN THE KITCHEN.\\nFRUIT TAPIOCA.\\nCook three-fourths of a cup of tapioca in four cups of water\\nuntil smooth and transparent. Stir into it lightly a pint of fresh\\nor canned strawberries, raspberries, or blackberries, adding sugar\\nas required. Serve cold with cream, or a pint of fruit sauce.\\nPEACHES AND RICE.\\nSoak a cup of rice in one and one-fourth cups of water for\\nan hour; then add a cup of milk and a little salt, turn into a\\ndouble boiler, cover, and steam for an hour, stirring occasionally\\nfor the first ten or fifteen minutes. When done, pour into a mold\\nto cool, then turn out into a glass dish. Stew fresh or dried peaches\\nin halves, and arrange them around the rice; pour the sirup or\\njuice over the whole.\\nRICE WITH RAISINS.\\nWash and put to cook rice as directed above; after the rice has\\nbegun to swell, add a cupful of well-washed raisins. When done,\\nserve with fruit juice, milk, or cream.\\nRICE WITH FIGS.\\nSoak and cook the rice as directed for peaches and rice.\\nWash a small quantity of figs and stew with a little sugar until\\nthoroughly done; serve a spoonful of the figs with each dish of\\nrice. The fig sauce should be so thick that it will not run over\\nthe rice.\\nAPPLES WITH RAISINS.\\nPare, quarter, and core half a dozen good cooking apples.\\nWash a small cup of raisins, and put to cook in a quart of boiling\\nwater. When they have begun to swell, add the apples, a little\\nsugar to sweeten, and cook until tender.\\nCOCONUT PUDDING.\\nTo one pint of milk, add two tablespoon fuls of desiccated\\ncoconut, and heat to boiling; remove the coconut by turning\\nthrough a strainer; then add to the milk one-half cup of sugar\\nand one-half cup of fine cracker or bread crumbs, cool a few\\nminutes, then add the beaten yolks of two eggs. Turn into a\\npudding dish, set it inside a pan of hot water, and bake in the\\noven until set but not watery. Beat the whites of the eggs to a\\nstiff froth, add two teaspoonfuls of sugar, and spread on the top\\nof the pudding; return to the oven to brown slightly.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0088.jp2"}, "89": {"fulltext": "A FRIEND IN THE KITCHEN. 83\\nCHERRY PUDDING.\\nSoak a half cup of tapioca, and cook in a pint of water until\\ntransparent. Have ready in a pudding dish a pint of fresh, pitted\\ncherries; sprinkle them with sugar, then pour over them the\\ncooked tapioca, and bake for half an hour in a moderate oven.\\nServe with or without cream.\\nRICE AND FRUIT PUDDING.\\nCook one small cup of well-washed rice in a quart of boiling,\\nslightly salted water until tender. Then add one teaspoonful of\\nbutter, one beaten egg, and one-fourth cup of sugar. Grease a\\npudding mold, and sprinkle with fine bread crumbs. Put in a\\nlayer of rice one-half inch thick, then a layer of drained canned\\nor stewed fruit, then rice again, and so on till the mold is full.\\nJust before serving, turn out of the mold onto a warm dish.\\nServe with a sauce made out of the sirup drained from the fruit;\\nheat it to boiling, and thicken with a little cornstarch. Or serve\\nwith a vanilla custard sauce made of one cup of milk heated to\\nboiling, one egg, one tablespoonful of sugar, and vanilla to flavor.\\nMINUTE PUDDING.\\nPut one quart of milk into the inner vessel of a double boiler,\\nor into an ordinary saucepan greased with a little butter, and heat\\nto boiling; then stir in two small cups of flour, sifting it in a little\\nat a time, and stirring briskly, that no lumps may be formed.\\nJust before removing from the fire add two well-beaten eggs, stir\\na moment, and serve at once with cream, and a little sugar if\\ndesired. If preferred, the eggs may be omitted.\\nARROWROOT BLANC-MANGE.\\nHeat a pint of milk to boiling; then stir in two heaping table-\\nspoonfuls of arrowroot rubbed smooth in a half cup of cold milk,\\nand a half cup of sugar; cook for a few minutes until thickened,\\nstirring well, and pour into cups or molds previously wet in cold\\nwater, to cool. Serve with stewed fruit or fruit juice.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0089.jp2"}, "90": {"fulltext": "Simplicity is the highest art.\\nMany dishes have induced many dis-\\neases. Seneca.\\nStudy simplicity in the number of dishes,\\nand variety in the character of the meals.\\nIt is not the chief end of man to gratify his appetite. Christian\\nTemperance.\\nt^r* f\u00c2\u00a3r* t\\nCREAM MOLD.\\nHeat two cups of milk to boiling; then add one-half cup of\\nsugar, and three tablespoonfuls of ground rice, wet in a little cold\\nmilk; flavor with vanilla, and stir well until it thickens; pour into\\ncups or molds previously wet in cold water, until set, then turn\\nout on a large plate or into little dishes. Have ready a cup of\\nwhipped cream, and put some over each mold with a bit of jelly\\nin the center of each, or serve with fruit sauce.\\nBOILED CUSTARD.\\nPut one quart of milk and one-half cup of sugar into the inner\\nvessel of a double boiler, let heat to boiling, then stir in slowly\\nthree eggs well beaten, and one tablespoonful of cornstarch\\nrubbed smooth in a little cold milk; add any flavoring desired.\\nStir well, and when well set, turn into a dish to cool.\\nFLOATING ISLAND.\\nPut a pint of milk into a double boiler; let heat to boiling,\\nthen add the well-beaten yolks of three eggs mixed with three\\ntablespoonfuls of sugar. Stir well, and when done turn into the\\ndish from which it is to be served. Beat the whites of the eggs to\\na stiff froth, and drop by spoonfuls for a few seconds into a pan of\\nhot water; let them stand for a moment, then turn over, but do\\nnot allow them to harden. Remove with a skimmer or spoon,\\n[84]", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0090.jp2"}, "91": {"fulltext": "A FRIEND IN THE) KITCHEN. 85\\nana put as islands on the top of the custard; let cool, then place\\nbits of jelly on top of the islands.\\nAPPLE FLOAT,\\nTo one pint of nice stewed apples, add the whites of three eggs\\nbeaten to a stiff froth, and four tablespoon fuls of white sugar; beat\\nall together until very stiff. Have a glass dish filled with boiled\\ncustard made with two cups of milk, the yolks of the eggs, one\\nteaspoonful of cornstarch, a tablespoonful of sugar, and flavoring\\nif desired. Pile the apples on top, and serve.\\nBANANA CUSTARD.\\nSlice six bananas into a deep dish. Heat one pint of milk to\\nboiling; beat together one egg, one tablespoonful of sugar, and\\none dessertspoonful of cornstarch blended with a little milk, and\\nstir into the hot milk; let boil up once or twice, then pour over\\nthe bananas, stirring them in.\\nORANGE CUSTARD.\\nRemove the peel from three large oranges, cut in halves, and\\nrub through a colander. Heat one pint of milk to boiling, then\\nadd a tablespoonful of cornstarch dissolved in a little cold milk,\\nand the beaten yolks of three eggs. When thickened, allow to\\ncool, then stir in the oranges. Beat the whites of the eggs to a stiff\\nfroth, add two-thirds of a cup of sugar, and spread on the top of\\nthe custard; place in the oven till slightly brown; serve cold.\\nPINEAPPLE CUSTARD.\\nMake a custard of one quart of milk, two-thirds of a cup of\\nsugar, and four eggs: heat the milk to boiling in a double boiler;\\nthen add the eggs and sugar beaten together. Stir well, and when\\ndone set aside to cool. Have a nice, ripe pineapple picked to\\npieces with a fork, and sprinkled with sugar. Just before serving\\nthe custard stir in the pineapple.\\nCORNSTARCH MERINGUE.\\nHeat three cups of milk to boiling, then stir in gradually two\\ntablespoon fuls of cornstarch rubbed smooth in a little cold milk.\\nWhen thickened, allow to cool a little, and then add, stirring con-\\ntinuously meanwhile, the yolks of two well-beaten eggs mixed\\nwith three tablespoonfuls of sugar. Simmer for a minute or two\\nlonger, turn into a dish, meringue the top with the whites of the\\neggs beaten stiff, place in a slow oven to brown slightly, and when\\ncold, dot with bits of jelly.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0091.jp2"}, "92": {"fulltext": "86 A FRIKND IN THK KITCHEN.\\nTAPIOCA CREAM.\\nWash, and soak four even tablespoonfuls of tapioca in a cup of\\nwater until soft; then add a little salt and a pint of milk, and heat\\nj ust to boiling in a double boiler, or a saucepan set in hot water,\\nwhen add the yolks of three eggs well beaten, and one-half cup of\\nsugar; cook for a few minutes, then turn into an earthen dish;\\nwhen cool spread over the top the whites of the eggs beaten stiff\\nwith two tablespoonfuls of sugar, adding vanilla or lemon flavor-\\ning, if desired; place in the oven to brown slightly.\\nRICE CUSTARD.\\nWash one-half cup of rice, and cook in a double boiler in three\\ncups of water or milk, or equal parts of each, until tender, adding\\na little salt; then add, while still on the range, one pint of milk,\\nthe yolks of three eggs well beaten, and five tablespoonfuls of\\nsugar; stir gently, and cook only until thickened. Then turn into\\na pudding dish. Beat well the whites of three eggs, add three\\ntablespoonfuls of powdered sugar, flavor with lemon or vanilla,\\nand spread over the top of the custard; place in a slow oven to\\nbrown slightly, and serve warm or cold.\\nRICE MOLD CUSTARD.\\nWash one-half cup of rice, and cook as above. When done,\\nmold in cups, filling about half full, and serve with a boiled custard\\nmade of one pint of milk, three tablespoonfuls of sugar, a tea-\\nspoonful of cornstarch, and one egg.\\nCUSTARD WITH FRUIT SAUCE.\\nMake a boiled custard of a pint of milk, three tablespoonfuls of\\nsugar, and the yolks of three eggs; turn into a dish to cool. Heat\\na pint of strawberry, raspberry, blueberry, currant, or plum juice\\nto boiling, then stir in two tablespoonfuls of cornstarch mixed\\nsmooth in a little cold water; stir until thickened, when add sugar\\nto sweeten; take from the fire, stir in the stiffly -beaten whites of\\nthe eggs, and when cool, place by spoonfuls on top of the custard,\\nand serve.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0092.jp2"}, "93": {"fulltext": "Rich sauces and highly-seasoned dishes provoke thirst. Scl.\\nRich sauces are even worse than heaping several meats upon\\neach other. Pliny.\\ni2r* t2r* xgr*\\nSauces for Vegetables*\\nTOMATO SAUCE No. U\\nTAKE two cups of strained, stewed tomatoes, heat to boiling,\\nstir in a tablespoonful of flour or cornstarch blended with\\na little cold water, add a little cream, or a small piece of\\nbutter, and salt to taste.\\nTOMATO SAUCE No. 2.\\nBoil one pint of fresh or canned tomatoes with a little onion,\\nsalt, and herb-flavor, then strain through a colander, and add\\none tablespoonful of flour browned with a teaspoonful of butter.\\nMILK SAUCE.\\nBrown a teaspoonful of butter in a frying-pan, then pour in a\\npint of milk, and heat to boiling; thicken with two tablespoonfuls\\nof flour blended with a little cold milk, and cook a few minutes\\nlonger, stirring well. Season with salt. This is nice served on\\ntoast or mashed potatoes. A little celery may be simmered in the\\nmilk a little while before thickening, to flavor, if desired.\\nLENTIL SAUCE.\\nRub a cupful of cooked lentils through a colander into a\\nsaucepan; add a cup of milk and a little sauce. When come to\\nboiling, stir in a tablespoonful of browned flour rubbed smooth in\\na little cold milk. Add a little chopped parsley, if desired. For\\nbrowned flour see page 18.\\n[87]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0093.jp2"}, "94": {"fulltext": "88 A FRIEND IN THE KlTCHKN.\\nBROWN SAUCE No. U\\nPut a teaspoonful of butter into a frying-pan, and brown\\nslightly; then pour in a pint of niilk, and heat to boiling; stir in\\ntwo tablespoonfuls of browned flour rubbed to a paste in a little\\ncold water or milk; season with salt, boil until thickened, and\\nserve.\\nBROWN SAUCE No. 2.\\nPut a tablespoonful of butter into a frying-pan; when melted,\\nsprinkle in a tablespoonful of flour, stirring until nicely browned;\\nthen add enough boiling water to make of the consistency of\\ncream, stirring constantly to prevent lumps from forming. Add\\nsalt to taste.\\nEGG AND MILK SAUCE.\\nTo a pint of milk add a tablespoonful or two of cream, or a\\nteaspoonful of butter, and heat to boiling; then stir in one even\\ntablespoonful of flour rubbed smooth in a little cold water or milk;\\nlet boil a few minutes, stirring constantly; then stir in rapidly the\\nwell-beaten yolk of one egg; season with salt, boil up, and serve.\\nMINT SAUCE.\\nTake fresh, green mint, wash, and chop very fine. Put into a\\nglass, and for each two tablespoonfuls of mint allow one table-\\nspoonful of sugar, and the juice of one lemon diluted with an equal\\namount of water.\\nt^r* t\u00c2\u00a3r* t2^*\\nSauces for Desserts*\\nARROWROOT SAUCE.\\nHeat one cup of water to boiling; then add one teaspoonful of\\nsugar, and one sin nil tablespoonful of arrowroot mixed smooth in\\na little cold water, stirring briskly. In a few minutes remove\\nfrom the fire, and flavor with lemon or almond. Nice for pud-\\ndings.\\nBOILED CUSTARD SAUCE.\\nBeat together in a saucepan, two eggs, one tablespoonful of\\nsugar, and one-half teaspoonful of cornstarch. Place over the fire\\none cupful of milk, and as soon as it begins to boil pour it over the\\neggs in the saucepan; stir well, place over the fire to boil until it\\nthickens, then pour into a pitcher, and flavor if desired.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0094.jp2"}, "95": {"fulltext": "A FRIEND IN THE KITCHEN. 89\\nCHOCOLATE SAUCE.\\nMix two tablespoonfuls of shaved chocolate with two cupfuls of\\nsweet milk and heat to boiling; then add the well-beaten yolks of\\ntwo eggs, stirring briskly; boil a few minutes until thickened, and\\nremove from the fire; add the whites of the eggs, which have been\\nbeaten to a stiff froth, and two tablespoonfuls of white sugar. Nice\\nwith cornstarch blancmange.\\nORANGE SAUCE.\\nHeat a pint of water to boiling, and thicken with a tablespoon-\\nful of cornstarch; add a cupful of orange juice extracted from nice,\\nsour oranges, a small piece of the yellow rind for flavoring, and\\nsugar to sweeten; the beaten yolk of an egg may be added if\\ndesired; remove the orange rind before serving.\\nLEMON SAUCE.\\nTo a pint of boiling water add a slice or two of lemon, and\\nthicken with a small tablespoonful of cornstarch; remove the\\nlemon, cook a few minutes until clear, then add two-thirds of a\\ncup of sugar, the juice of one lemon, aud a beaten egg if desired;\\nboil up, cool, and serve.\\nFRUIT SAUCE.\\nObtain the juice of raspberries, strawberries, grapes, currants,\\nor any larger fruit, by simmering for a short time with a little\\nwater, and straining through a thin cloth; heat the juice to scald-\\ning, then slightly thicken with cornstarch rubbed smooth in a\\nlittle cold water, allowing a tablespoonful of cornstarch for each\\npint of juice; cook a few minutes till thickened, and sweeten to\\ntaste. Three or four tablespoonfuls of fruit jelly dissolved in a\\npint of hot water makes a good substitute for fruit juice if the\\nlatter is not available.\\nWHIPPED CREAM SAUCE.\\nBeat separately one cup of cold sweet cream, and the whites of\\ntwo eggs, beating each to a stiff froth. Mix one-half cup of\\npowdered white sugar with the eggs, a teaspoonful of vanilla or\\nlemon extract, then add the cream, beating all well together.\\nHave the cream cool, or the beating will turn it to butter.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0095.jp2"}, "96": {"fulltext": "To keep in health this rule is wise:\\nEat only when you need and relish food,\\nChew thoroughly, that it may do you good,\\nHave it well cooked, unspiced, and undisguised.\\nFood for repentance mince pie eaten late at night. Sel.\\nHe who eats till he is sick must fast till he is well. Sel.\\ntgr* f\u00c2\u00a3T*\\nONE of the greatest objections to pies is that they are\\ngenerally made too rich. When a large amount of\\ngrease is employed in making the crust, and the filling is\\nseasoned heavily with spices and various condiments, they\\ncan hardly fail to be unwholesome.\\nBut pies need not be made in this way. If proper in-\\ngredients are used, and simplicity is studied in making\\nthem, there is no reason why they should be seriously\\nobjectionable.\\nThere are two styles of pie in general\\nuse, one baked in a deep dish, fre-\\nquently with only a top crust, the other\\nPic Dish. in a shallow dish, usually with two\\ncrusts, an upper and an under. Custard, cream, lemon,\\nand pumpkins pies, however, have only an under crust.\\nMost of the recipes here given are for the shallow pies\\nwith two crusts.\\nCustard, pumpkin, and other pies in which milk and\\neggs are used, should be baked in a slow oven. They\\nfqol", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0096.jp2"}, "97": {"fulltext": "A FRIEND IN THK KITCHKN. 91\\nwill also be improved if the milk used be hot. To stir\\nbeaten eggs into the hot milk, add a few spoonfuls of cold\\nmilk to the eggs, then pour into the hot milk, a little at\\na time, stirring well.\\nThe filling for pies should always be prepared before\\nmaking the crust, unless the crust is to be baked first.\\nAll the material should be cold, except for custard and\\npumpkin pies, and should be put together quickly, han-\\ndling as little as possible, and without kneading the\\ndough.\\nWhen the paste is ready, take sufficient for one crust,\\nand roll out on a floured board quickly and lightly until\\nabout an eighth of an\\ninch in thickness, and a\\nlittle larger than the pie\\nRoiiing-Pin. dish, as it will shrink\\nwhen lifted from the board. When rolled thin, flour the\\npie dish, cover smoothly with the crust, and fill, adding\\nwhat sugar is required to sweeten.\\nIf there is to be a top crust, roll it out in the same\\nmanner, and make a few ornamental cuts in the center to\\nallow the steam to escape. Wet the edge of the lower\\ncrust, and lift on the upper crust, press-\\ning the edges together so that the juice\\nmay not escape. Trim away the over-\\nhanging portions, and with the thumb Pie\\nand fingers press the edge into a scalloped or ornamental\\nwall, as shown in the accompanying cut. Especially\\nshould this be done when only an under crust is used,\\nthat the pie may be handled with greater ease. It also\\nadds to the appearance of the pie. Pies are generally\\nbetter eaten the same day they are baked.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0097.jp2"}, "98": {"fulltext": "92 A FRIEND IN THE) KITCHEN.\\nPLAIN PIE CRUST.\\nFor each pie with two crusts take two small cups of sifted flour,\\nand work thoroughly into it three tablespoonfuls of butter, adding\\na little salt; wet with just sufficient cold water to make a rather\\nstiff dough; mix quickly, roll out thin, and bake as soon as the\\npie can be made. A good crust may be made with olive oil, or\\nfresh coconut oil, instead of butter, using about the same quantity.\\nCREAM PIE CRUST.\\nTake two scant cups of fine, sifted flour, or equal parts of fine\\nflour and graham flour, add a little salt, and moisten with enough\\ncold, thin sweet cream to make a rather stiff dough; roll out thin,\\nplace in the pie dish, fill, and bake quickly.\\nCORN-MEAL PIE CRUST.\\nFor a medium-sized pie with two crusts take a cupful each of\\nwhite flour and corn-meal, a little salt, the yolk of one egg well\\nbeaten, and about one-third cup of cold, thin sweet cream or rich\\nmilk; sift the flour and meal together, add the salt, then, with a\\nspoon, stir together lightly and quickly with the egg and milk;\\ngather up the fragments, and without kneading, roll out thin,\\nplace in a floured pie dish, fill, and bake at once. This makes a\\ngood, wholesome crust.\\nAPPLE PIE.\\nPare, core, and slice thin, tart ripe apples; line the pie dish with\\na crust, and fill with the apples; sprinkle with sugar, and add two\\nor three tablespoonfuls of cold water. Roll out the upper crust,\\nmake a few cuts in the center for the steam to escape, wet the edge\\nof the lower crust, and cover with the upper crust; press together,\\nand cut away overhanging portions; place in the oven, and bake\\nuntil a light brown. Apples that do not cook quickly may be\\nstewed before making into pies. Apple pie when cold is very nice\\nserved with sweet cream.\\nPEACH PIE.\\nPare, remove stones, and make the same as apple pie.\\nGOOSEBERRY PIE.\\nRemove the stems and blossom ends, wash, and fill a pie dish\\nlined with a crust. Add a half cup of sugar, and sprinkle with\\nflour. Prepare the upper crust the same as for apple pie, cover,\\nand bake. To prevent the juice from running out while baking,\\nmake a paste of a teaspoonful of flour and a little water, and brush\\nover the edge of the under crust before putting on the top crust.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0098.jp2"}, "99": {"fulltext": "A FRIEND IN THE KITCHEN. 93\\nIf desired, beat together the white of an egg and a tablespoonful of\\nfine sugar, and meringue the top of the pie when done; return to\\nthe oven, and brown slightly.\\nRHUBARB PIE,\\nWash, strip off the skin, and cut the stalks into thin slices.\\nLine a pie dish with crust, and fill with the rhubarb. Sprinkle over\\na half cup of sugar, and a tablespoonful of water. Wet the edges\\nof the lower crust, place on a top crust rolled thin, in which a\\nfew openings have been made; press the edges together, trim, and\\nbake. Equal portions of rhubarb and apples may be used in the\\nplace of all rhubarb.\\nRASPBERRY PIE.\\nLook over the raspberries, line a pie dish with a crust and fill\\nwith berries; add two tablespoonfuls of sugar, sprinkle with flour,\\nand proceed as with gooseberry pie.\\nBLACKBERRY PIE,\\nLook over about one pint of blackberries, and proceed the same\\nas for raspberry pie. Blueberry pie may be made in the same way.\\nCHERRY PIE,\\nTake nice ripe cherries, remove the stones if preferred, and\\nmake the same as raspberry pie, adding sugar according to the\\nacidity of the fruit.\\nDRIED CURRANT PIE.\\nWash the currants in two or three waters through a colander\\nto remove sand and grit, and stew; line a pie dish with crust and\\nfill with the currants, pouring in a small quantity of the juice;\\nsprinkle with two tablespoonfuls each of flour and sugar, cover\\nwith a crust, and bake in a hot oven till done. It should not be\\nmade too dry.\\nPRUNE PIE,\\nWash the prunes well in warm water, rinse, and put to cook in\\nplenty of water, cover, and stew slowly from one to two hours.\\nWhen done, put through a colander to remove stones and skins.\\nBake with two crusts. Very little sugar will be needed. If the\\npulp is quite juicy, a tablespoonful of flour may be sprinkled over.\\nLEMON PIE.\\nTo one cupful of boiling water, add one heaping tablespoonful\\nof cornstarch blended with a little cold water. Boil up, and", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0099.jp2"}, "100": {"fulltext": "94 A FRIEND IN THE KITCHEN.\\nremove from the fire, and stir in two-thirds of a cup of sugar; let\\ncool, then add the beaten yolks of two eggs, and the juice and\\ngrated rind of a lemon. Bake with under crust only; when done\\nmeringue the top with a tablespoonful of sugar and the whites of\\nthe eggs beaten stiff; return to a slow oven to brown slightly.\\nLEMON RAISIN PIE.\\nStir together the juice and grated rind of one lemon, one cup of\\ncold water, and one tablespoonful of cornstarch; add one-half cup\\nof sugar and a cup of chopped seedless or seeded raisins; bake with\\nupper and under crusts.\\nDRIED APPLE PIE.\\nTake good dried apples, wash, and soak for several hours, or\\novernight, in sufficient cold water to cover them. Stew, without\\ndraining, until soft; mash fine, adding lemon flavoring and sugar\\nto sweeten; bake with two crusts, or ornament with strips or\\nlattice-work crust on top. A few stewed blackberries or rasp-\\nberries may be added to the apples.\\nDRIED PEACH PIE.\\nStew until soft, mash to a pulp, add sugar to sweeten, and make\\nthe same as dried apple pie. If desired, one-third apricots may be\\nused.\\nRAISIN PIE.\\nFor three pies, boil one pound of raisins for an hour in enough\\nwater to cover them; add the juice of a lemon, and a small cup of\\nwhite sugar. Line the pie dishes with crust, fill with raisins and a\\nlittle of the juice, and sprinkle two tablespoonfuls of flour over\\neach pie. Bake with two crusts.\\nCREAM PIE.\\nPut one cup of milk to scald in a double boiler. Beat together\\ntwo eggs, leaving out the white of one, two even teaspoonfuls of\\nsifted flour stirred smooth in a little cold milk, and two heaping\\ntablespoonfuls of sugar. When the milk is scalding hot, add this\\nmixture, and stir for a minute or two until it thickens. It is better\\nnot to cook after it is thick, and the less it is stirred, except to\\nkeep it from forming into lumps, the better; add vanilla or lemon\\nto flavor. Line the pie dish with a crust, pricking well with a\\nfork to prevent blistering, and bake in a quick oven; then put the\\ncream, which is already sufficiently cooked, into the baked crust.\\nBeat the white of the egg to a stiff froth with a tablespoonful of\\nsugar, and spread on top of the pie. Place in the oven to brown\\nslightly.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0100.jp2"}, "101": {"fulltext": "A FRIEND IN THE KITCHEN. 95\\nCUSTARD PIE.\\nLine a pie dish with a crust, prick well with a fork, bake, and\\nfill with the following: Three eggs, three tablespoonfuls of sugar,\\nand one teaspoonful of flour; beat thoroughly together, and add\\nmilk enough to fill the dish. Bake slowly until set, but do not\\nallow to boil. To be eaten cold, but on the same day it is baked.\\nPUMPKIN PIE.\\nCut the pumpkin in halves, remove the seeds, cut in slices, and\\nstew until dry and soft. Mash smooth, and for each pie take one\\ncup of stewed pumpkin, one-third cup of sugar, two eggs, and\\nabout a pint of milk. Beat the eggs and sugar together, stir in the\\npumpkin, and, lastly, add the milk; mix well, and bake with an\\nunder crust only, until the custard is set. Squash may be used\\ninstead of pumpkin. If more convenient, two tablespoonfuls of\\nflour may be used in place of the eggs. A tablespoonful or two of\\nmolasses may also be added if desired.\\nWhat moistens the lip, and\\nWhat brightens the eye,\\nWhat brings back the past,\\nLike a good pumpkin pie\\nWhittier.\\nPIE WITH UPPER CRUST ONLY.\\nTake a deep pie dish, place a small cup upside down in the\\nmiddle of it, and fill the dish with fruit, adding sugar as desired.\\nPlace a border of crust around the edge of the dish, put on the top\\ncrust, ornament the edges, and bake.\\nTARTS.\\nLine shallow pie dishes or patty-pans with good crusts, fill with\\nthe fruit, and bake. When done, remove from the oven, and\\nsprinkle with fine sugar.\\nSmall tarts may be made by rolling crust out thin, and cutting\\nin shapes with a cake cutter, using half of them for the under\\ncrust, and the other half for tops ornament by cutting small\\nholes in the center with a thimble or small fancy mold. Bake\\nquickly, and when done put together with fruit jelly.\\nVEGETABLE PIE.\\nBoil for a short time several potatoes and onions, after which\\nslice them into a deep, buttered pie dish in layers; add to each\\nlayer a little sage and well-steeped tapioca, and season with salt.\\nCover with a crust and bake. A very economical and wholesome\\npie.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0101.jp2"}, "102": {"fulltext": "96 A FRIEND IN THE KITCHEN.\\nSAVORY PIE.\\nSoak one-half cup of tapioca in one cup of cold water for one\\nhour. Moisten enough stale bread in cold water to make three\\ncupfuls; put into a dish and rub in two tablespoonfuls of butter\\nand one of flour. Then mix in one-half cup of stewed fresh or\\ncanned tomatoes, two beaten eggs, one small onion chopped fine,\\none tablespoonful of powdered sage, and salt to taste. Put into a\\nbuttered pudding dish and pour over the tapioca. Boil two eggs\\nuntil hard, remove shells, cut into slices, and place on top of the\\ntapioca; add a few bits of butter, cover with a crust, and bake in a\\nmoderate oven for twenty or thirty minutes. Serve hot.\\nONION PIE.\\nTake equal portions of onions and apples. Remove the outer\\nskins from the onions, boil for ten minutes, drain, cut into small\\npieces,and put into a deep pie dish; add a tablespoonful of dry sage\\nrubbed fine, two small tablespoonfuls of butter, a little water, and\\nsalt to taste. Pare, core, and slice the apples over the onions,\\nsprinkle lightly with sugar, cover with a crust, and bake.\\nCARROT PIE.\\nCook the carrots until soft in slightly salted water; mash very\\nfine, or rub through a colander. For each pie take one-half cup\\nof carrots, one-half cup of sugar, two eggs, and two small cups of\\nmilk; stir well together, and bake in a shallow pie dish until set,\\nwith an under crust only.\\nMERINGUE FOR PIES.\\nTo each stiffly beaten white of an egg, add a tablespoonful of\\nsugar, and spread on the pie after it is baked and allowed to cool\\nslightly; place in the oven for a few minutes, which should not be\\ntoo hot, or the covering will be tough and leathery.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0102.jp2"}, "103": {"fulltext": "Feed sparingly, and defy the physician. Sel.\\nWho lives to eat, will die by eating. Sel.\\nWhoever eats too much, or of food which is not healthful, is\\nweakening his powers to resist the clamors of other appetites and\\npassions.\u00e2\u0080\u0094 Christian Temperance.\\nThe best seasoning for food is hunger. Socrates.\\nReason should direct, and appetite obey. Ciceto.\\nMen should be temperate in eating as well as drinking. Dr.\\nBrandreth.\\nt2?* t F*\\nTO make cake, get everything in readiness before be-\\nginning. Mix the ingredients in a granite-ware,\\nenameled, or earthen basin. Sift the flour before using.\\nIf baking-powder is used, sift together with the flour two\\nor three times. Use white sugar unless brown is called\\nfor.\\nBeat the whites and yolks of the eggs separately; the\\nyolks until they cease to foam, and the whites to a stiff\\nfroth. Kggs will beat to a stiff er\\nfroth if cold, and beaten in a cold\\ndish, and in a cool room. Use\\nearthen or china bowls or plates to\\n[97]\\nDover Egg-Beater.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0103.jp2"}, "104": {"fulltext": "98 A FRIEND IN THE KITCHEN.\\nbeat eggs in a bowl if an egg-beater is employed, and a\\nplate when a fork or egg-whip is used. The Dover egg-\\nbeater is doubtless the best.\\nFirst rub the butter and sugar to a cream, then add\\nthe beaten yolks of the eggs, and beat and stir well; then\\nthe milk and flour, and lastly the beaten whites of the\\neggs.\\nHave the oven less hot for cake than for bread, but\\nhotter for thin cake than for loaf cake. A cake is baked\\nwhen a clean broom-straw may be passed through the\\nthickest part without any dough adhering to it. If it is\\nnecessary to move the cake about after putting it in the\\noven, it should be done carefully, as jarring it in any way\\nis liable to make it fall and become heavy.\\nA tube cake pan, as shown in the\\naccompanying cut, is very good for\\nbaking ordinary cakes, as the tube\\ncauses the cake to bake more evenly,\\nCake Pan. and renders it less liable to fall.\\nTo prevent cake from sticking to the pan, rub the pan\\nwith cold butter, and sprinkle with flour before turning\\nin the batter.\\nIf raisins or dried currants are used, they should first\\nbe carefully looked over, washed and dried, and then\\ndusted with flour. The raisins should also be seeded. A\\ngood way to wash these fruits is to put them into a\\ncolander, set the colander in a pan of warm water for a\\nshort time until they become plump, which will loosen the\\nsand and grit, and then rinse by dipping the colander in\\nand out of clean water several times. Then spread the\\nfruit on a clean cloth to dry. The raisins may easily be\\nseeded just after being washed in this way.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0104.jp2"}, "105": {"fulltext": "A FRIEND IN THE KITCHEN. 99\\nSPONGE CAKE.\\nTake three eggs, beat one minute; then add one and one-half\\ncups of sugar, and beat five minutes; then one cup of flour, and\\nbeat one minute; add one teaspoonful of baking-powder in one\\nmore cup of flour, and one-half cup of cold water, and beat one\\nminute. Flavor to taste, and bake.\\nROYAL SPONGE CAKE.\\nBeat separately the whites and yolks of three eggs till very stiff.\\nBoil one cup of sugar with four tablespoonfuls of cold water until\\nit strings or thickens. Put whites and yolks together, pour in the\\nhot sirup, and beat till lukewarm; sift in a cup of flour, flavor,\\nand bake in two layers. Put together with jelly, frost, and\\nsprinkle over desiccated coconut. Very nice.\\nLEMON SPONGE CAKE.\\nTake four eggs, one cup of sugar, one tablespoonful of lemon\\njuice with a little of the grated rind, and one cupful of flour. Beat\\nthe yolks of the eggs to a foam, then beat in the sugar, adding a\\nlittle at a time; add the lemon juice and grated rind; beat the\\nwhites of the eggs until very stiff, then lightly fold and chop them\\ninto the mixture. Sift the flour slowly into the mixture, and care-\\nfully fold it in. Do not beat after the flour has been added. Bake\\nin a rather shallow pan in a moderately quick oven.\\nSPONGE LAYER CAKE.\\nTake three eggs, six heaping tablespoonfuls of sugar, and one\\nsmall cup of flour. Beat the yolks of the eggs and add to the\\nsugar; beat the whites to a stiff froth, and carefully stir into the\\nmixture; then sift in the flour slowly, and carefully stir it in. Add\\nflavoring if desired. Bake in three shallow tins, and, when done,\\nput together in layers with fruit jelly.\\nLEMON LAYER CAKE.\\nTake one cupful of sugar, two eggs, two tablespoonfuls of\\nbutter, three-fourths of a cup of cold water, two cupfuls of flour,\\ntwo teaspoonfuls of baking-powder. Bake in three shallow tins,\\nand put together in layers, with a jelly made of three-fourths of a\\ncupful of sugar, one egg, and the juice and grated rind of a lemon,\\nstirred thoroughly, and cooked over steam.\\nRAISED FRUIT-CAKE.\\nMake a sponge of one cup of rich milk, previously scalded and\\ncooled to lukewarm, one and. one-half cups of flour, one-half cup", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0105.jp2"}, "106": {"fulltext": "IOO A FRIEND IN THE KITCHEN.\\nof sugar, and three tablespoonfuls of good lively yeast. Beat well\\ntogether, and let rise until light; then add another half cup of\\nsugar and a half cup of flour. When risen the second time, add\\ntwo eggs well beaten, one-half cup of currants, one cup of seeded\\nraisins, and one-half cup of flour. Place in a bread pan until very\\nlight, and bake.\\nCREAM CAKE.\\nOne cupful each of sugar and sweet milk, one egg, one table-\\nspoonful of butter, two cupfuls of flour, and two teaspoonfuls of\\nbaking-powder. Bake in three shallow tins. Make a filling to put\\nbetween the layers as follows: Heat one cupful of milk to boiling,\\nthen add one-fourth of a cup of sugar, one dessertspoonful of flour\\nrubbed smooth in a little of the cold milk, and one beaten egg.\\nBoil until thickened, and place between the layers.\\nCORNSTARCH CAKE.\\nTake the whites of three eggs, one-half cup of cornstarch, one-\\nhalf cup of butter, one cup of sugar, one-half cup of sweet milk,\\none cup of flour, and one teaspoonful of baking-powder. Mix the\\nbutter and sugar to a cream; dissolve the cornstarch with the milk,\\nand add to the butter and sugar; sift the baking-powder into the\\nflour, and stir into the mixture, and lastly fold in the whites of the\\neggs which have been beaten stiff. Bake at once in a moderate\\noven.\\nSTRAWBERRY SHORTCAKE.\\nInto two quarts of sifted flour rub thoroughly one and a half\\nteaspoonfuls of baking-powder, half a teaspoonful of salt, and two\\ntablespoonfuls of butter; add enough sweet milk to make a soft\\ndough; roll out slightly, and bake in a shallow pan. When done,\\nsplit open with a sharp, heated knife, and cover the lower half\\nwith a generous layer of ripe, crushed, sweetened strawberries;\\nthen place the other half of the shortcake on the top of this, cover\\nit with a few of the crushed berries, and serve with cream. Peaches\\nor raspberries may be used in the same manner.\\nFIG CAKE.\\nTake one cupful of sugar, two-thirds of a cupful of sweet milk,\\ntwo tablespoonfuls of butter, two cupfuls of flour, two teaspoonfuls\\nof baking-powder, and the whites of four eggs. Sift the flour\\nbefore measuring. Rub the sugar and butter to a cream, add the\\nmilk, the flour, and baking-powder, and, lastly, the whites of the\\neggs beaten to a stiff froth. Add any flavoring desired, and bake\\nin three layers. Cook together for ten minutes one-half pound of\\nfigs chopped fine, one small cupful of water and one-half cupful of\\nsugar, and spread between the layers.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0106.jp2"}, "107": {"fulltext": "A FRIEND IN THE KITCHEN.\\nNUT CAKE,\\nMix one and one-half cups of sugar and two table spcoufu s of\\nbutter to a cream; then add two well-beaten eggs and one cup of\\nmilk; sift two tablespoon fuls of baking-powder with two cups of\\nflour, and stir into the mixture. Lastly stir in one cupful of nuts\\ncrushed with a rolling-pin, or chopped very fine. Stir well, and\\nbake in a moderate oven. Walnuts, hickory nuts, and butternuts\\nare best for this cake, but other nuts will do.\\nGEM CAKE\\nBeat to a foam the yolk of one egg, one cup of sugar, and one\\ncup of cold sweet cream; a little grated lemon rind may be added\\nfor flavoring. Stir in slowly, beating thoroughly, two cupfuls of\\nflour into which a heaping tablespoonful of cornstarch has been\\nsifted. Beat until light and smooth; then add the well-beaten\\nwhites of two eggs, stirring just enough to mix them in. Turn\\ninto heated gem irons, previously buttered, and bake in a rather\\nquick oven.\\nCOOKIES.\\nTake one cup of white sugar, three tablespoonfuls of butter,\\none egg, two tablespoonfuls of sour cream or milk, and one-fourth\\nteaspoonful of soda. Dissolve the soda in a spoonful of hot water,\\nand add to the milk, then mix all together with enough flour to\\nmake a soft dough. Roll out thin, sprinkle over with sugar, pass\\nthe rolling-pin over lightly, cut in shapes with a cake cutter, and\\nbake on shallow tins in a quick oven.\\nFROSTING FOR CAKE.\\nBeat the white of one egg until stiff, then gradually add five\\ntablespoonfuls of powdered sugar; beat very hard; add any flavor-\\ning desired. To color it a delicate pink, add a little currant or\\nstrawberry juice; a yellow tint may be obtained by grating the\\nrind of an orange or lemon, using two tablespoonfuls of the juice,\\nstraining through a cloth, and adding to the frosting.\\nBOILED FROSTING.\\nBoil one cupful of sugar and two tablespoonfuls of water in a\\nsaucepan until clear, without stirring; then pour it upon the stiffly\\nbeaten white of an egg, stirring well together, and spread over the\\ncake with a knife, which dip frequently into cold water. Flavor\\nto taste, and color as desired.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0107.jp2"}, "108": {"fulltext": "^hole \u00c2\u00a7om\\nDriKRs\\nWrite it underneath your feet,\\nUp and down the busy street;\\nWrite it for the great and small,\\nIn the palace, cottage, hall,\\nWhere there s drink there s danger.\\n\u00e2\u0080\u0094Selected.\\nWater is best. Pindar.\\nTea is a stimulant; sale coffee is a hurtful indulgence.\\nWine is a mocker, strong drink is raging; and whosoever is de-\\nceived thereby is not wise. Solomon.\\nIf you wish to keep mind clear and body healthy, abstain from\\nall fermented liquors Sydney Smith.\\nMany who never touch alcohol ruin their health by tea.\\nHygiene Review.\\nTemperance is the parent of health, cheerfulness, and old age.\\n\u00e2\u0080\u0094George Mogridge.\\nt\u00c2\u00a3r* f2r* t\\nCEREAL COFFEE,\\nTake three cups of bran, one cup of corn-meal, oatmeal, or\\ngrits, one- third cup of molasses, and one egg; beat the egg and\\nmolasses together, and mix thoroughly with the bran and meal.\\nPlace on shallow tins, bake in a moderate oven until a dark brown,\\nstirring frequently, taking care not to burn. If inclined to be\\nlumpy, take out, roll out fine with a rolling-pin, and return to the\\noven until thoroughly browned. It may then be\\nground through a coffee-mill before putting away\\nfor use. For every cup of coffee required allow\\none heaping tablespobnful pour boiling water over\\nCoffee Strainer, it, and steep, not boil, for fifteen or twenty minutes.\\nMore may be used for greater strength if desired.\\nStrain through a wire coffee strainer. Serve with plenty of cream\\n[102]", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0108.jp2"}, "109": {"fulltext": "A FRIEND IN THE KITCHEN.\\nI03\\nor milk, warmed is better, and a little sugar if desired. When\\nproperly prepared this will be found to be a very smooth and pal-\\natable drink. The egg may be omitted, and a little more molasses\\nused if preferred.\\nCRUST COFFEE.\\nBrown slices of stale bread, either white or brown, in the oven\\nslowly until a dark brown; when done, break into small pieces or\\nroll fine with a rolling-pin. Allow one cupful of boiling water to\\na tablespoonful of the browned crumbs; let steep a few minutes,\\nstrain, and serve with cream and sugar.\\nCORN COFFEE.\\nBrown common field corn as brown as possible\\nwithout burning; then pound, or grind coarsely in\\na coffee-mill, and place in a covered can ready for\\nuse. In making the coffee, mix the white of an\\negg with three tablespoonfuls of the ground grain\\npour over three or four cups of boiling water, and\\nsteep for ten or fifteen minutes. Serve with cream\\nand sugar.\\nCoffee-Mill.\\nPeas, wheat, barley, or rice may be prepared in the same way.\\nHOT MILK.\\nHeat the milk in a double boiler until the surface becomes\\nwrinkled. It should be drunk a few sips at a time. A bowl of hot\\nmilk and brown bread forms a nourishing meal. Many who feel\\nthat they need a stimulant would find in a glass of this simple\\nbeverage a substitute far more satisfying and enduring in its effects.\\nCAMBRIC TEA.\\nTake two parts boiling water and one part milk, adding a little\\nsugar to sweeten. This makes a very simple but pleasant and\\nwholesome drink.\\nLEMONADE NO. U\\nFor each glass of lemonade take one-half lemon and two tea-\\nspoonfuls of sugar. Extract the juice with a lemon drill, or squeeze\\nit into the glass on the sugar, being careful to remove\\nall seeds and white portions. Fill the glass with cold\\nwater. More or less sugar may be used according to\\nthe size of the lemon and the acidity of the juice.\\nThe juice will be extracted more easily if the lemon\\nis first rolled or squeezed till soft. The beverage will\\nalso be improved if a tin cup is placed tightly over the\\nglass, and all well shaken. A glass fruit j ar will answer the purpose\\nLemon Drill.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0109.jp2"}, "110": {"fulltext": "104 A FRIEND IN THE KITCHEN.\\nLEMONADE NO. 2.\\nFor each quart desired, take the juice of three or four lemons,\\nand the rind of one. Peel the rind very thin, getting just the\\nyellow; place it in a pitcher with the juice of the lemons and from\\nfour to six tablespoon fuls of white sugar. Pour over enough hot\\nwater to make a quart in all cover at once, and let stand until\\ncold; or pour over a spoonful or two of boiling water to dissolve\\nthe sugar, and add the necessary quantity of cold water.\\nHOT LEMONADE.\\nPare a few thin bits of rind from a lemon, and place in a pitcher;\\npour over a pint of boiling water, cover, and let stand for a few\\nmoments. Pour enough boiling water over a tablespoonful of\\nsugar in another vessel to dissolve it; cut the lemon in halves,\\nextract the juice, and add to the dissolved sugar; remove the peel\\nfrom the water, stir in the lemon juice and sugar, and serve.\\nORANGEADE.\\nChoose nice, juicy, ripe oranges, and make the same as lemon-\\nade Nos. i and 2, only using less sugar. This will be found a much\\nnicer drink than many may imagine. Try it.\\nFRUIT JUICE LEMONADE.\\nTo a pint of lemonade prepared according to foregoing recipes,\\nadd a half cup of strawberry, raspberry, blackberry, or currant\\njuice. This gives a nice color to the lemonade, besides improving\\nits flavor.\\nPINEAPPLE LEMONADE.\\nMake the lemonade as indicated above, and flavor with a few\\nspoonfuls of pineapple juice.\\nGRAPEADE.\\nTake two pounds of thoroughly ripe purple grapes, crush, and\\nstrain the juice through a coarse cloth or jelly bag. Add to the\\njuice three tablespoonfuls of white sugar, and dilute with sufficient\\ncold water to suit the taste.\\nFRUIT JUICE DRINKS.\\nTake a small quantity of the juice of any stewed fresh, or canned\\nfruit. Dilute with water, and add sugar according to the acidity\\nof the juice. When fruit juice is not available, similar drinks may\\nbe made by dissolving fruit jelly in warm water and allowing to\\ncool. Such drinks are especially refreshing for the sick.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0110.jp2"}, "111": {"fulltext": "O blessed health! thou art above all gold and treasure. He\\nwho has thee has little more to wish for; and he who is so\\nwretched as to want thee, wants everything with thee. Sterne.\\nGive a wise man health, and he will give himself every other\\nthing. Col ton.\\nIt is health that makes your meat savory, your drink palatable,\\nyour sleep refreshing, your delights delightful, and your pleasures\\npleasurable. Combe.\\niSr Jr*\\nTHE following specially prepared health foods are\\nbeginning to be manufactured, and a brief descrip-\\ntion of their nature, and a few directions for their use,\\ntherefore, may be of service here.*\\nt^r* t^F*\\nGranola*\\nGranola is a grain preparation thoroughly cooked and\\npartially digested. It contains a large amount of nutri-\\nNote\u00e2\u0080\u0094 These foods may be obtained by addressing St. Helena Sanitarium\\nHealth Food Company, St. Helena, California, or Battle Creek Sanitarium Health\\nFood Company, Battle Creek, Michigan. See notice in back of this look.\\n8\\n[I05]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0111.jp2"}, "112": {"fulltext": "106 A FRIEND IN THE KITCHEN.\\nment in small bulk, is digested in one hour, and is there-\\nfore especially adapted for persons with weak digestion\\nand defective assimilation, but is an excellent food for all.\\nIt may be eaten with hot or cold milk or cream, served\\nwith fruit juices, made into puddings, used in soups, or\\nin the place of bread crumbs for scalloping vegetables.\\nReheating in the oven occasionally keeps it fresh and\\ncrisp.\\nGRANOLA MUSH,\\nHeat one quart of milk or water to boiling, add a very little\\nsalt if desired, then sprinkle in two cupfuls of granola; cook for\\na few minutes until thickened, and serve hot with cream, milk,\\nstewed fruit, or fruit juice. An excellent and quickly-prepared\\nbreakfast dish.\\nGRANOLA FRUIT MUSH.\\nPrepare the same as granola mush, and stir into it one cupful\\nof steamed seedless or seeded raisins, or currants. Or, heat to\\nboiling equal parts of grape or other fruit juice and water, and\\nthicken with granola. Serve with cream.\\nGRANOLA GEMS,\\nInto one and a naif cups of milk, stir two cupfuls of granola.\\nHeat the gem irons, slightly butter them, and drop in the batter.\\nBake for twenty or thirty minutes.\\ni2^ t x\\nGranose*\\nThis is another grain preparation in the form of light,\\ncrisp flakes. Eaten dry, it is a remedy for most forms\\nof indigestion, and, when eaten freely, is one of the best\\nof all foods for curing constipation. It may be eaten\\nwith milk, cream, or fruit juice, the same as granola.\\nFreshly heating renders it both crisp and delicious.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0112.jp2"}, "113": {"fulltext": "A FRIEND IN THE KITCHEN. 107\\nGRANOSE PUDDING.\\nStir well together one pint of milk, one and one-half cups of\\ngranose, three tablespoonfuls of sugar, and one egg well beaten.\\nTurn into a pudding dish, which place in a pan of hot water, and\\nbake slowly in the oven for about an hour.\\nGRANOSE FRUIT-CAKE.\\nTake a shallow pudding dish, cover the bottom with rasp-\\nberries, strawberries, or other small fruits, then add a layer of\\ngranose, thus alternating until the dish is full. Let stand in a\\ncool place for an hour, then cut into slices, and serve with milk\\nor cream.\\nGRANOSE BISCUIT.\\nTake the prepared granose biscuit, and treat the same as toast,\\nserving with milk or cream, poached eggs, asparagus, stewed fruits,\\nor fruit juices, or with soups.\\nt^*\\nNut Butter*\\nNut butter is a preparation from nuts, and is a sub-\\nstitute for butter and cream. It may be used in all\\ndishes in which the latter are used, from one to two\\ntablespoonfuls of it being used where one cup of cream\\nor one tablespoonful of ordinary butter is used. A small\\nquantity mixed to a cream with a little hot water is a\\nnice addition to soups, is excellent used with caramel\\ncereal, and the cereal drinks in the preceding depart-\\nment, and with vegetables and grains generally.\\nNUT BUTTER CREAM.\\nInto the nut butter stir in with a spoon cold water until of the\\nconsistency of cream, and use the same as ordinary cream. Only\\nthe quantity needed for each meal should be prepared at a time.\\nNUT BUTTER GRAVY.\\nTake one tablespoonful of nut butter rubbed smooth in a little", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0113.jp2"}, "114": {"fulltext": "I08 A FRIEND IN THE KITCHEN.\\nhot water, and stir into one pint of boiling water; to this add two\\neven tablespoonfuls of browned flour mixed smooth in a little cold\\nwater. Salt to taste, boil a few minutes, and serve the same as\\nmilk gravy.\\nNUT BUTTER PIE CRUST,\\nFor each cup of flour take one tablespoonful of nut butter, and\\nproceed as with ordinary shortening, adding a little salt, and suffi-\\ncient cold water to make a rather stiff dough. A little corn-meal or\\ngrits used with the flour will make the crust more tender with\\nless shortening.\\nNUT BUTTER SANDWICHES.\\nTake thinly-cut slices of graham or white bread, spread with\\nnut butter, adding a few finely-chopped dates, figs, or raisins, and\\npress the slices together.\\nc^* c^ 1\\nProtose*\\nThis is also a nut product, and is intended as a sub-\\nstitute for meat. It may be prepared and served in\\nmuch the same way as flesh foods, which it resembles\\nsomewhat in both appearance and flavor. While it\\npossesses nearly twice their nutritive value, it is free\\nfrom their objectionable features. Protose makes a good\\nflavoring for soups, and is excellent cooked with vege-\\ntables.\\nSTEWED PROTOSE.\\nInto a pint of boiling water put an equal quantity of protose\\ncut into half-inch squares, and cook in a double boiler for two\\nhours. A sliced onion, a little parsley, or a few bits of celery may\\nbe added for flavoring a little before it is done. Season with salt,\\nand serve hot.\\nROAST PROTOSE.\\nTake one pint of granola or toasted bread crumbs, one pint\\nof water, one cup of stewed, strained tomatoes, and one-half\\npound of protose cut fine; add a little finely-powdered sage, and\\nsalt to taste; mix all well together, and bake in shallow pans\\nuntil brown.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0114.jp2"}, "115": {"fulltext": "A FRIEND IN THE KITCHEN. IO9\\nPROTOSE SANDWICHES,\\nSpread thin slices of brown or white bread or milk biscuits\\nwith nut butter, and place between them thin slices of protose.\\nCaramel CereaL\\nThis is a harmless and nutritious substitute for tea\\nand coffee, both of which are now generally recognized\\nby the best physicians as harmful beverages, and the\\ncause of many nervous disorders. It is made wholly\\nfrom grain products, and is coming to be recognized as\\nan excellent drink the world over.\\nCARAMEL CEREAL.\\nAllow one dessertspoonful of the caramel cereal for each cup\\nof the beverage required, and steep from ten to twenty minutes;\\nserve with milk or cream, or with nut-butter cream, prepared\\naccording to a preceding recipe.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0115.jp2"}, "116": {"fulltext": "Tor The\\n^5 !l^\u00e2\u0082\u00ac,\\nHealth\u00e2\u0080\u0094 thou chiefest good,\\nBestow d by Heaven,\\nBut seldom understood. Lucan.\\nDiet cures more than doctors.\u00e2\u0080\u0094 Scotch Proverb.\\nA merry heart doeth good like a medicine. Solomon.\\nHealth is not quoted in the markets, because it is without\\nprice. Sel.\\nThe best physicians are Dr. Diet, Dr. Quiet, and Dr. Merry-\\nman. Sel.\\nThe less the attention is called to the stomach the better. If\\nyou are in constant fear that your food will hurt you, it most\\nassuredly will. Forget your troubles; think of something cheerful.\\nChristian Temperance.\\nt2^* t t2r*\\nFOOD for the sick should generally be of a very simple\\ncharacter. It should be such as will furnish the\\nmost nourishment with the least tax upon the digestive\\norgans. It should be prepared with care and scrupulous\\ncleanliness, well cooked, and served in the most inviting\\nmanner. Cover the tray with clean white linen, and use\\nthe daintiest dishes the house affords.\\nOther dishes suitable for the sick, besides those here\\ngiven, will be found among the Toasts, Breads, Fruits,\\nWholesome Drinks, etc.\\n[no]", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0116.jp2"}, "117": {"fulltext": "A FRIEND IN THE KITCHEN. Ill\\nARROWROOT GRUEL.\\nRub one teaspoonful of arrowroot smooth in a tablespoonful of\\ncold water; pour over it two cups of boiling water, stirring con-\\ntinually; set the saucepan in hot water till the arrowroot is thor-\\noughly cooked; turn into a pitcher, add a little sugar to sweeten,\\nand flavor with a little lemon peel.\\nGRAHAM GRUEL.\\nInto three cups of actively boiling water, stir one small cup of\\nsifted graham flour mixed to a paste with a cup of cold water. Add\\na little salt, and cook until done, for at least an hour if a double\\nboiler is used. Then add a small quantity of cream or rich milk,\\nand serve. An excellent breakfast dish for well people also, espe-\\ncially for children, as are also the two following recipes.\\nOATMEAL GRUEL.\\nInto a pint of boiling water stir a tablespoonful of oatmeal; boil\\nfor about an hour, strain through a sieve or coarse cloth, add a\\npinch of salt, a little milk, and sugar to sweeten if desired.\\nRICE GRUEL.\\nWet one teaspoonful of rice flour in a little cold milk, and stir\\ninto one pint of boiling water; salt slightly, and boil until trans-\\nparent. Flavor with lemon peel.\\nMILK GRUEL.\\nHeat one cup of milk to boiling, and stir in one tablespoonful\\nof fine oatmeal; add a cup of boiling water, and cook until the\\nmeal is thoroughly done. Season with a little salt.\\nONION GRUEL.\\nBoil a few sliced onions until tender in a pint of fresh milk,\\nadding a little oatmeal; season with salt. Good for colds.\\nLEMONADE, HOT AND COLD.\\nMake the same as lemonade No. i, on page 103, or hot lemon-\\nade, on page 104.\\nAPPLE WATER.\\nTake two or three ripe, tart, juicy apples, wipe, but do not pare,\\nand slice into a quart of hot water; let stand until cool, pour off\\nthe water, and sweeten to taste.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0117.jp2"}, "118": {"fulltext": "112 A FRIEND IN THE KITCHEN.\\nRICE WATER,\\nPut into a saucepan one-half cup of well-washed rice; add three\\ncups of cold water, and boil for thirty minutes. Strain, season\\nwith salt, and serve.\\nBARLEY WATER,\\nPut two tablespoonfuls of pearl barley into a cupful of boiling\\nwater, and let simmer a few minutes; drain, and add two quarts\\nof boiling water with a few figs and seeded raisins chopped fine.\\nCook slowly until reduced one-half; strain; add sugar to taste, and\\na little of the juice and rind of a lemon, if desired.\\nBAKED APPLE.\\nTake a good tart apple, pare, cut in halves, remove the core,\\nplace in a small pan with a spoonful or two of water and a sprinkle\\nof sugar, and bake until tender. Serve in a small dish with a little\\ncream, or cover the apple with the white of an egg beaten stiff\\nwith a teaspoonful of powdered sugar, and brown lightly in a very\\nslow oven. Sweet apples are also nice baked, but are best baked\\nwhole, and without being pared.\\nCUP CUSTARD.\\nTo one well-beaten egg add a tablespoonful of sugar, turn into\\na cup, and fill up the cup with milk, stirring all together. Set the\\ncup in a basin full of hot water, and bake in the oven until just set.\\nServe from the cup in which it was baked. The custard may be\\nflavored with lemon or vanilla, if desired.\\nBEAN BROTH.\\nLook over and wash one cupful of beans, and put to cook\\nin plenty of water, replenishing with hot water occasionally,\\nif necessary. Cook slowly until tender, when there should be but\\nlittle more than a cupful of broth remaining, which drain off,\\nseason with a spoonful of cream, a little salt, and serve hot.\\nWHITE OF EGG AND MILK.\\nBeat the white of an egg to a stiff froth, and stir briskly into a\\nglass of cold milk. Good for persons with weak digestion.\\nSTEAMED EGG.\\nBreak an egg into an egg cup or patty-pan, sprinkle lightly\\nwith salt, and steam over boiling water until the white is set.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0118.jp2"}, "119": {"fulltext": "A FRIEND IN THE KITCHEN. 113\\nBOILED EGG.\\nHeat two tablespoonfuls cf water in a basin, break into it a\\nfresh egg, and stir well until set, but not stiff. Season with salt,\\nand serve on toast.\\nEGG-NOG.\\nBeat one egg and a teaspoonful of powdered sugar to a foam;\\nadd the juice of half a lemon, pour into a glass, and fill up with\\ncold water.\\nEGG-NOG HOT.\\nBeat well together the yolk of one egg and a tablespoonful of\\nsugar; add one-half cup of hot milk or water, and the white of the\\negg beaten to a stiff froth; stir lightly, and serve.\\nTAPIOCA MILK.\\nInto two cups of sweet milk stir one dessertspoonful of tapioca,\\nand simmer for about an hour, stirring occasionally. Add sugar\\nif desired.\\nARROWROOT CUSTARD.\\nTake two cups of boiling milk, three tablespoonfuls of arrow-\\nroot moistened with a little cold milk, one tablespoonful of white\\nsugar, and one egg; mix the arrowroot paste with the boiling\\nmilk, stir for three minutes, or until clear; then take from the fire,\\nand add the egg and sugar beaten together; return to the fire, boil\\ntwo minutes longer, and flavor with vanilla.\\nAPPLES AND RICE.\\nStew two or three ripe apples to a pulp; add sugar to sweeten.\\nBoil a half cup of rice in milk until quite soft; place the rice around\\na plate with the apples in the center, and serve.\\nTAPIOCA CUP PUDDING.\\nSoak one tablespoonful of tapioca in a small cup of milk for\\ntwo hours; then stir in the beaten yolk of a fresh egg, a teaspoon-\\nful of sugar, and a very little salt; turn into a cup, and bake in the\\noven for twelve or fifteen minutes.\\nWill fortune never come with both hands full,\\nAnd write her fair words still in foulest letters\\nShe either gives a stomach, and no iood,\\nSuch are the poor, in health, or else a feast,\\nAnd takes away the stomach,\u00e2\u0080\u0094 such are the rich,\\nThat have abundance, and enjoy it not.\\nShakespeare.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0119.jp2"}, "120": {"fulltext": "OATMEAL WATER AND MILK,\\nFor an infant under three months, put one tablespoonful of fine\\noatmeal into a pint of boiling water, boil for an hour, replenishing\\nwith boiling water to keep the quantity good; strain, and add one\\ncup of sterilized milk. Feed in bottle. For infants from three to\\nsix months, use equal portions of milk and oatmeal water, and\\nafter six months, two-thirds milk.\\nSUBSTITUTE FOR MOTHERS MILK No. J.\\nTake one ounce cow s milk, two ounces cream, three drams\\nmilk sugar, one grain bicarbonate of soda, and one ounce of water.\\nIncrease the quantity of milk and cream as the child gets older.\\nSUBSTITUTE FOR MOTHER S MILK No. 2.\\nTake one tablespoonful of cream, four tablespoonfuls of milk,\\ntwo tablespoonfuls of lime water, and four tablespoonfuls of sweet-\\nened water. Sugar of milk, two ounces to a pint of water, is pref-\\nerable to ordinary littgar for preparing the sweetened water. This\\nwill generally agree with the most delicate stomach.\\nWHITE OF EGG AND WATER.\\nStir well the white of an egg into a cupful of as warm water as\\ncan be used without coagulating the egg. Good for infants suffer-\\ning with extremely weak digestion, and unable to take milk.\\nPROPER CLOTHING FOR CHILDREN.\\nIn providing clothing for children two things should be spe-\\ncially considered comfort and modesty. A child s limbs should be\\nthoroughly protected from the cold by good warm underclothes\\nand full-length stockings; otherwise the blood passing through the\\nunprotected parts becomes chilled, and colds and other complaints\\nresult. A child is not modestly clothed if left to go about without\\nsuitable underclothing or none at all. Better to use the extra time\\nand means expended on needless trimmings in dressing the child\\nmodestly and comfortably.\\n[114]", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0120.jp2"}, "121": {"fulltext": "bCELLANEOUs\\nTO STERILIZE MILK.\\nAs soon as received, heat rapidly in a double boiler to nearly\\nthe boiling point; keep at this temperature for half an hour; then\\nremove from the fire, and cool as quickly as possible, by pouring it\\ninto clean pans, previously scalded, and placing these in cold\\nwater. It is safest to use milk and cream which have been steril-\\nized, as otherwise they are frequently a means of communicating\\ndiseases, such as tuberculosis, diptheria, and typhoid fever. The\\nheat destroys the germs.\\nCOTTAGE CHEESE.\\nSet a pan of thick sour milk in hot water, or in a warm oven\\nwhere it will heat gradually; scald until the whey separates from\\nthe curd, but do not allow to boil, as it will make the curd tough.\\nLine a colander with a coarse cloth, dip the scalded curd into it,\\nthen tie the corners of the cloth together, and hang up to drain.\\nWhen quite dry turn into a dish, and rub fine with a spoon; add a\\nlittle salt, a few spoonfuls of cream or rich milk, and beat together\\nuntil light and smooth. If desired, it may be formed into balls\\nwith the hands. Put in a cool place. Very nice for lunch or tea,\\nand is best when freshly made.\\nHOMINY OR HULLED CORN.\\nTo hull four quarts of corn, use one heaping tablespoonful of\\nsoda, and water enough to cover the corn. Boil for four hours, or\\nuntil the hull is well loosened and can be readily removed. Then\\nwash in cold water thoroughly, stirring, rubbing, and rinsing until\\nthe hulls have all been turned off. Soak in clear water overnight\\nto remove all traces of soda, and cook in a kettle or large saucepan\\nall day in clear water, stirring occasionally to prevent burning on\\nthe bottom, and replenishing with hot water as needed. Season\\nwith salt, put into a jar, and keep in a cool place. Warm in small\\nquantities as needed, with a little cream, or milk and butter, and\\nserve hot. A little sugar may be added if desired. This will be\\nfound an excellent addition to the winter s bill of fare.\\n[US]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0121.jp2"}, "122": {"fulltext": "Il6 A FRIEND IN THE) KITCHEN.\\nDRIED SWEET CORN.\\nRemove the husks and silks, boil, and cut from the cob as\\ndirected for stewed sweet corn on page 64. Spread thinly on a\\ncloth or on shallow tins, and place in the sun to dry. Turn over\\noccasionally, take in in the evening, and put out to dry every day\\nuntil thoroughly hard and dry. To keep off flies and insects, cover\\nwith mosquito webbing. It can also be dried in a warm, open\\noven, if careful not to allow the oven to get too hot. When dry,\\nput away in bags. Any quantity desired may be prepared in this\\nway. It will keep indefinitely. Cook the same as stewed sweet\\ncorn, only longer, and adding more water; or with beans soaked\\novernight. Sweet corn is excellent prepared in this way,\\nPOP CORN.\\nThis is a small variety of translucent corn, which, when\\nheated, turns inside out with a sharp explosion, into a snow-white,\\nbrittle, and very light substance many times its original size. To\\npop, shell, and place a handful in a wire popper or frying-pan,\\ncovering tightly with a lid if the latter is used; add a little salt\\nand butter, and shake constantly over a hot fire, being care-\\nful not to burn. When the popping ceases, it is done and ready\\nto eat. If ripe and very dry, every kernel will pop. If desired, it\\nmay be formed into balls by mixing it with a little thick sugar\\nsirup, or molasses boiled down a little, and pressing it into balls\\nwith the hands slightly oiled.\\nDRIED APPLES.\\nTake good, ripe apples, pare, quarter, core, and cut into thin\\nslices; spread on shallow tins, and place in the oven until well\\nheated through, then in the sun or in a moderate, open oven until\\nthoroughly dried. Turn the fruit over occasionally each day\\nwhile drying. Wire screens or webbings are serviceable in keeping\\noff the flies. Other fruits may be dried in a similar manner. This\\nis a simple and economical way of preserving fruit.\\nTO KEEP APPLES, ORANGES, AND LEMONS.\\nWrap each separately in tissue paper, and lay so as not to touch\\neach other, in a cool, dry place.\\nTO KEEP EGGS.\\nTo twelve quarts of water add two pints of fresh slaked lime\\nand one pint of common salt; mix well, immerse newly-laid eggs,\\nand set in a cool place. Or, dip the eggs into a solution of gum\\narabic equal parts gum and water let dry, then dip again.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0122.jp2"}, "123": {"fulltext": "A FRIKND IN THK KITCHEN.\\nII 7\\nWhen dry, wrap separately in paper, and pack in sawdust, bran\\nor salt.\\nTO PRESERVE LEMON JUICE,\\nWhen lemons are cheap, purchase several dozen at once. With\\nthe hand press each lemon on the table, rolling it back and forth\\nbriskly a few times; cut into halves, and extract the juice with a\\nlemon drill into a bowl or tumbler, never into a tin; strain the\\njuice through a wire strainer, colander, or coarse cloth to remove\\nthe seeds and pulp; add a pint of water and a pound of white\\nsugar to the juice of each dozen lemons, and boil in an enameled\\nsaucepan for about ten minutes; then bottle and set in a cool\\nplace, and it is ready for use. A tablespoonful or two of the sirup\\nin a glass of water makes a cooling, healthful drink.\\nCOOKED PINEAPPLE,\\nPare with a sharp knife, cut into thin slices, divide the slices\\ninto quarters, put into a saucepan with one-half cup of water, and\\na very little sugar for each pineapple; cover with a china plate or\\nenameled lid, and cook slowly for about two hours.\\nPINEAPPLE TRIFLE,\\nTake one can of preserved pineapple, or one pineapple cooked\\nas above, drain off all the juice, divide the slices, put into a pud-\\nding dish, and cover with slices of cake, or arrange in alternate\\nlayers of cake and pineapple, having the top layer of cake. Heat\\none and one-half cups of milk to boiling, stir in one tablespoonful\\nof flour rubbed smooth in a little cold milk, let cool, add the\\nbeaten yolk of one egg, and pour over the above. Cover with a\\nmeringue made of the stiffly beaten whites of two eggs and two\\ntablespooufuls of sugar. Nice for dessert.\\nTO FROST FRUITS,\\nSecure nice bunches of cherries, currants, grapes, or berries\\nwith the stems on; dip them into the beaten white of an Qgg, then\\ninto powdered sugar, and place on a plate or clean white paper so\\nas not to touch each other, to dry. Peaches, plums, and oranges,\\nfirst pared and divided into sections, may be treated likewise.\\nFruits prepared thus are sometimes nice for ornament.\\nROLLED CRACKERS,\\nHeat a few crackers in the oven to make them crisp, being care-\\nful not to scorch; remove from the oven, allow to cool, and roll\\nfine with a rolling-pin. Nice for soups.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0123.jp2"}, "124": {"fulltext": "Il8 A FRIEND IN THE KITCHEN.\\nUNLEAVENED BREAD FOR SACRAMENTAL PURPOSES.\\nTake three cups of white flour, half a cup of thick sweet cream,\\na pinch of salt, and a little cold water. Sift the flour into a dish,\\nadd the salt and cream, and rub together thoroughly; then moisten\\nwith cold water till of the consistency of thick pie crust. Knead\\nand roll well with the hand for fifteen minutes; then roll out to\\nabout a quarter of an inch in thickness, and cut into cakes four\\ninches square. Mark out each cake into half-inch squares with a\\nknife, so that when baked it may be easily broken, and prick each\\nsquare with a fork to prevent blistering. Lay on floured baking\\ntins, and bake in a quick oven, being careful not to scorch or burn.\\nUNFERMENTED WINE FOR SACRAMENTAL PURPOSES.\\nSecure good grapes, the small, dark wine grape is preferable,\\nand proceed as with grape juice on page 52.\\nTO CUT LEMONS FOR GARNISHING.\\nDivide slices of lemons into four parts, and use on salads and\\nother dishes, placing the points toward the center.\\nLEMON HONEY.\\nPut two tablespoonfuls of butter into a saucepan to warm; then\\nadd one cup of sugar, the juice and grated rind of two lemons, and\\ntwo eggs well beaten; cook until thickened, stirring constantly\\nthat no lumps be formed, and, if not cooked in a double boiler,\\nbeing careful not to burn. When done, turn into cups and cover\\nthe same as jelly. Nice used as a filling for layer cake.\\nHOW TO CUT BREAD.\\nBread should be cut into\\nsmooth, even slices, not too\\nthick, the full length or width\\nof the loaf. If large, the slices\\nBread Knife. may be divided. The Clauss, or\\nscalloped-edged bread knife does\\nthe work nicely. If bread or cake is to be cut while warm, the\\nknife should first be heated.\\nHOP YEAST.\\nTo make yeast without yeast to start, boil a cupful of loose hops\\nin two quarts of water for thirty minutes, strain through a cloth,\\nand let cool till lukewarm; then add a tablespoonful of salt, and\\none-half cup of sugar. Mix two cupfuls of flour to a thin, smooth", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0124.jp2"}, "125": {"fulltext": "A FRIEND IN THE) KITCHEN. II9\\npaste with some of the hop water, and stir all well together. Set\\nthe batter in a warm place for three days, and stir occasionally.\\nThen boil one and one-half pounds of potatoes, mash smooth, and\\nadd to the mixture; let stand another day, stirring frequently.\\nThen strain all through a colander, and it is ready for use. Use\\none cupful for five loaves of bread.\\nPOTATO YEAST.\\nPut to boil in a saucepan six medium-sized potatoes in two\\nquarts of cold water. Tie a cupful of hops in a cloth, and boil\\nwith the potatoes. When done, remove the potatoes from the\\nsaucepan, leaving the water still boiling. Mash well, and add four\\ntablespoonfuls of flour, and two of sugar. Stir all well together.\\nThen pour over this mixture the boiling hop water, stirring well\\nthat no lumps be formed. When cooled to lukewarm, stir in a\\nhalf cup of lively yeast, and after fermentation has ceased, keep in\\na cool place ready for use.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0125.jp2"}, "126": {"fulltext": "a frip;nd in the kitchen.\\nA WEEK S MENU.\\nFIRST DAY.\\nFOURTH DAY.\\nBreakfast.\\nBreakfast.\\nFresh Fruit\\nOatmeal Mush Breakfast Rolls\\nZwieback Stewed Fruit\\nCereal Coffee\\nFresh Apples Granola Fruit Mush\\nToast with Milk Sauce\\nRice Waffles Stewed Pears\\nCereal Coffee\\nDinner.\\nDinner.\\nSplit Pea Soup\\nMashed Potatoes with Brown Gravy\\nScalloped Tomatoes Brown Bread\\nFrench Rolls Baked Apples\\nRice Custard\\nLentil Soup\\nBaked Potatoes with Milk Gravy\\nTomato Salad\\nBoiled Beans with Rice\\nCorn-meal Gems Sago Plum Pudding\\nSECOND DAY.\\nFIFTH DAY.\\nBreakfast.\\nBreakfast.\\nFresh Fruit\\nGrits\\nGraham Gems Oatmeal Biscuit\\nEgg Toast Cereal Coffee\\nFresh Fruit\\nGraham Mush\\nOatmeal Gems Baked Sweet Apples\\nBerry Toast Cambric Tea\\nDinner.\\nDinner.\\nSavory Soup\\nVegetable Pea Soup\\nBoiled Potatoes Baked Beans\\nStewed Cauliflower\\nBrown and White Bread Rusks\\nBananas Savory Pie\\nBoiled Potatoes Stewed Asparagus\\nBoiled Sweet Corn\\nBrown and White Bread Stewed\\nPrunes Cream Pie\\nTHIRD DAY.\\nSIXTH DAY.\\nBreakfast.\\nBreakfast.\\nRice with Figs\\nBaked Potatoes Plain Omelet\\nCream Toast Sticks\\nHot Milk\\nCorn-meal Mush\\nRice Gems Stewed Berries\\nBrown and White Bread Milk Toast\\nPea Coffee or Hot Milk\\n\u00e2\u0080\u00a2Dinner.\\nDinner.\\nPotato and Bean Soup\\nMashed Potatoes Stewed Turnips\\nBaked Turkscap\\nBrown and White Bread Fruit Biscuit\\nApple Cobbler\\nRice Soup\\nMashed Potatoes with Milk Gravy\\nGreen Peas Succotash\\nBlown and White Bread Apple Float\\nRaised Biscuits\\nSABB\\nATH.\\nBreakfast.\\nDinner.\\nOranges and Bananas\\nGraham Mush with Dates\\nStewed Prunes\\nBreakfast Rolls\\nBrown and White Bread\\nCereal Coffee\\nSplit Pea and Vermicelli Soup\\nBaked Beans\\nWarmed up Potatoes Currant Buns\\nBrown and White Bread\\nBaked Apples or Sago Plum Pudding\\nFresh Fruit and Nuts\\nNote. The above is simply suggestive, and may be simplified, enlarged, or\\nvaried as desired. It is not supposed that every person shall necessarily eat\\neverything indicated for each meal. Some will prefer the grain and vegetable\\ndishes; others the grain and fruit. If a third meal is eaten, it should be light and\\nsimple.", "height": "3327", "width": "2035", "jp2-path": "friendinkitcheno00colc_0126.jp2"}, "127": {"fulltext": "SABBATH DINNERS.\\nThe Sabbath is the day of rest. In order that it may be devoted\\nby all to religious exercises, holy meditation, and spiritual delight,\\nit should be as free as possible from the ordinary duties and cares\\nof life. To make it thus, preparation on the day before is neces-\\nsary. The Lord calls the day before the Sabbath the prepara-\\ntion day. Luke 23 154. Of the work to be done on this day He\\nsays: To-morrow is the rest of the holy Sabbath unto the Lord;\\nbake that which ye will bake to-day, and seethe [boil] that ye will\\nseethe; and that which remaineth over lay up for you to be kept\\nuntil the morning. Ex. 16 23.\\nThe Sabbath should not be made a day of feasting. The labor\\nof the week being laid aside, a moderate amount of plain, whole-\\nsome food is all that is necessary. To gormandize on this day, as\\nis the custom with many, causes the mind to become dull and\\nstupid, and unfits it for spiritual devotion.\\nWith proper planning, very little, if any, cooking need ever be\\ndone on the Sabbath, aside from simply warming over some of the\\nfoods prepared the previous day.\\nBrown bread, fruit bread, sticks, or French rolls; warmed up\\npotatoes, or potatoes with cream; baked or boiled beans; split pea\\nor lentil soup, with rolled crackers or croutons; sago, tapioca, or\\nsome other simple pudding or pie; canned or stewed fruit; and\\nfresh fruits and nuts, make an excellent Sabbath dinner. All these\\nmay be prepared on the previous day. The potatoes may be boiled\\nready to warm up, the beans baked or boiled, the peas or lentils\\ncooked and rubbed through the colander ready to add the season-\\ning and necessary water for soup, the croutons or rolled crackers\\nprepared, the fruit stewed, the pudding or pie baked and the nuts\\ncracked. Then the dinner may be made ready quickly, and\\nwith but little effort.\\n[121]", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0127.jp2"}, "128": {"fulltext": "122 A FRIEND IN THE KITCHEN.\\nFOOD COMBINATIONS.\\nThe following table, prepared by J. H. Kellogg, M. D., repre-\\nsents the best, the fair, and the worst food combinations:\\nGrains and Fruits.\\nGrains and Milk\\nGOOD COMBINATIONS.\\nGrains and Vegetables.\\nGrains and Meat or Eggs.\\nFAIR COMBINATIONS.\\nMeat and Vegetables. Grains, Sweet Fruits, and Milk.\\nBAD COMBINATIONS.\\nMilk and Meat. Milk and Vegetables.\\nFruits and Vegetables.\\nt l\u00c2\u00a3r* f\u00c2\u00a3r*\\nTIME REQUIRED TO DIGEST VARIOUS FOODS.\\nRice\\nI oo\\nMutton, broiled\\n3 00\\nGranola\\nI oo\\nBean soup\\n3 00\\nApples, sweet, mellow, raw\\ni 30\\nMutton roasted\\n3 15\\nEggs, whipped\\n1 30\\nBread, corn -meal\\n3 15\\nTrout, boiled\\n1 30\\nMutton soup\\n3 3\u00c2\u00b0\\nVenison, broiled\\n1 35\\nBread, white\\n3 3o\\nvSago\\n1 45\\nPotatoes, boiled\\n3 3o\\nTapioca\\n2 00\\nTurnips, boiled\\n3 3o\\nBarley\\n2 00\\nEggs, hard boiled\\n3 30\\nEggs, raw\\n2 00\\nEggs, fried\\n3 3o\\nApples, sour, mellow, raw\\n2 00\\nOysters, stewed\\n3 3o\\nMilk, boiled\\n2 00\\nButter, melted\\n3 3o\\nMilk, raw\\n2 15\\nCheese\\n3 3o\\nTurkey, boiled\\n2 25\\nBeets, boiled\\n3 45\\nParsnips, boiled\\n2 30\\nCorn and Beans, green\\n3 45\\nPotatoes baked\\n2 30\\nVeal, broiled\\n4 00\\nBeans, string, boiled\\n2 30\\nFowl, broiled\\n4 00\\nCabbage, raw\\n2 30\\nBeef, lean, fried\\n4 00\\nTurkey, roasted\\n2 30\\nSalmon, salted, boiled\\n4 00\\nGoose, roasted\\n2 30\\nBeef, salted, boiled\\n4 15\\nLamb, boiled\\n2 30\\nSoup, marrow-bone\\n4 15\\nOysters, raw\\n2 55\\nPork, salted, fried\\n4 15\\nEggs, soft boiled\\n3 00\\nVeal, fried\\n4 30\\nBeef, lean, raw, roasted\\n3 00\\nDuck, roasted\\n4 30\\nBeefsteak, broiled\\n3 00\\nCabbage, boiled\\n4 30\\nChicken soup, boiled\\n3 00\\nPork, roasted\\n5 15", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0128.jp2"}, "129": {"fulltext": "A FRIEND IN THE KITCHEN.\\n123\\nNUTRITIVE VALUE OF FOODS.\\nThe nutritive food elements are classified into three groups:\\nThe nitrogenous, or muscle and tissue building; the carbonaceous\\nor heat and energy producing; and the mineral, or the bone and\\nnerve building.\\nAlbumen, gluten, and casein belong to the nitrogenous; starch,\\nsugar, and fats to the carbonaceous; and salts, cellulose portions,\\nand inorganic substances to the mineral.\\nThe nitrogenous elements are of prime importance, as they\\nnourish the brain, nerves, muscles, ana the more highly vitalized\\ntissues of the body. The carbonaceous, however, are required in\\nmuch larger quantities, the correct proportion being about eight or\\nten of carbonaceous to one of nitrogenous.\\nFOODS.\\nGRAINS.\\nWheat\\nBarley....\\nOats\\nRye\\nCorn\\nRice\\nFRUITS.\\nBanana\\nDate\\nGrape\\nApple\\nPear\\nPeach\\nPlum\\nCherry\\nBlackberry\\nGooseberry.\\nRaspberry....\\nCurrant\\nApricot\\nVEGETABLES.\\nArrowroot\\nPotato\\nSweet Potato\\nCarrot\\nBeet\\nParsnip\\nCabbage\\nTurnip\\n72.5\\n76.7\\n69.4\\n75-2\\n73-^\\n80.2\\n20.2\\n58.0\\n14.3\\n10.3\\n10.2\\n7-8\\n9-3\\n[5-3\\n5-8\\n8.9\\n6.4\\n5-0\\n12.2\\n82.0\\n22.2\\n27.5\\n14.7\\n11 -3\\n15-9\\n4.1\\n7.2\\nr.\\n85.O\\nS5.0\\n85.O\\n85.\\n86.\\n87.0\\n25-S\\n67.0\\n15-4\\n10.9\\n10.7\\n8.6\\n10. 1\\n16.S\\n9.6\\n7-4\\n5-9\\n13-5\\n82.0\\n25.0\\n31-6\\n17.0\\n16.5\\n1S.0\\n5-6\\n9.0\\nFOODS.\\nLEGUMES.\\nPeas\\nLentils\\nNUTS.\\nPeanut\\nAlmond...\\nCoconut\\nWalnut....\\nHazelnut.\\nSWEETS.\\nSugar\\nMolasses.\\nMILK.\\nNew Milk\\nCream\\nSkimmed Milk.\\nMEATS.\\nLean Mutton.\\nLean Beef\\nVeal\\nPork\\nPoultry\\nWhite Fish-\\nSalmon\\nEgg\\n23.8\\n30.8\\n25.2\\n28.3\\n23-5\\n1S.3\\niy-3\\n16.5\\n9 .8\\n21.0\\n1S.1\\n16. 1\\n14.0\\n60.S\\n50.2\\n6\\n48.0\\n60.8\\n43-9\\n60.4\\n60.8\\n95-0\\n7.0\\n4-9\\n3-6\\n15-8\\n48.9\\n3-8\\n2.9\\n5-5\\n10.5\\n86.7\\n84.5\\n79.6\\n87.3\\n50.5\\n88.2\\n897\\n95-0\\n77.0\\n14.0\\n34 -o\\n12.0\\n28 o\\n28.0\\n37-0\\n61.0\\n26.0\\n22.0\\n23.0\\n26.0\\nNote.\u00e2\u0080\u0094 From the above it will be seen that grains, legumes, nuts, and sweets,\\nas well as some fruits and vegetables, contain more nourishment than do meats.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0129.jp2"}, "130": {"fulltext": "124 A FRIEND IN THE KITCHEN.\\nHOW TO BECOME A VEGETARIAN.\\nThe fact that many people abstain from flesh food\\naltogether, and maintain their full vigor, is good proof\\nthat the eating of flesh-meat is not essential to either life\\nor health. But those accustomed all their life to the use\\nof meat, may need to use a little caution in making a\\nchange to a vegetarian diet. A good way to begin might\\nbe to limit oneself at first to the use of meat once or twice\\na week, discarding it as better foods are substituted. The\\nBritish Vegetarian Society, in How to Begin, gives the\\nfollowing suggestions for those desiring to make this\\nchange:\\ni. Steadily persevere.\\n2. Use Variety.\u00e2\u0080\u0094 Nature affords the most bountiful abundance.\\nHave something new on your table frequently, especially fruits.\\n3. Choose foods which compel mastication\\n4. Drink Little. If fruits be used plentifully condiments,\\nhot foods, and stimulants avoided, and frequent bathing practised\\nlittle drink will be required.\\n5. Prefer natural to manufactured foods.\\n6. Avoid Excess. Most people eat too much; a smaller quan-\\ntity of food, well masticated, will nourish and sustain the system best.\\n7. Eat Seldom. Not more than thrice daily. Little and\\noften is an unwise maxim for any healthy person. And if you\\nwish sound sleep, and an appetite for breakfast, avoid suppers.\\n8. Let your food be attractively prepared.\\n9. See That Your Life be Right in Other Respects.\u00e2\u0080\u0094 -Eat food\\nwhich is pure of its kind, agreeably prepared, at right times, and\\nin right quantities; breathe pure air by night and by day; take\\nphysical exercise (if possible in the open air) daily; and practise\\nstrict cleanliness.\\n10. Get Blind and Body in Harmony. Remember that man s\\nphysical condition, and the state of his spiritual and mental facul-\\nties are closely and mutually inter-dependent. It is, therefore, a\\nprimary essential to keep these also in health; and to see that they\\nbe usefully, tranquilly, and constantly occupied and cultivated.\\nVEGETARIANISM IN LONDON.\\nVegetarianism has worked an improvement, and its many restau-\\nrants in London show how the taste for this diet has been\\non the increase of late. One very great and undeniable advan-\\ntage in the teaching of this school is the showing us how many\\nfoods we possess, and how few, comparatively speaking, we have\\nused. Also, it proves to us how much cheaper we could live by\\nutilizing all the foods at our command except meat, and abstaining\\nfrom it. Mrs. Beet on.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0130.jp2"}, "131": {"fulltext": "A FRIEND IN THE KITCHEN. 1 25\\nRULES FOR DYSPEPTICS-\\nDyspbpsia, or indigestion, is coming to be so general\\nas to demand serious attention. The following rules will\\nbe found valuable to all persons suffering with this com-\\nplaint:\\n1. Eat slowly, masticating the food very thoroughly, even more\\nso, if possible, than is required in health. The more time the food\\nspends in the mouth, the less it will spend in the stomach.\\n2. Avoid drinking at meals; at most, take a few sips of warm\\ndrink at the close of the meal, if the food is very dry in character.\\n3. In general, dyspeptic stomachs manage dry food better than\\nthat containing much fluid.\\n4. Eat neither very hot nor very cold food. The best tempera-\\nture is about that of the body. Avoid exposure to cold after eating.\\n5. Be careful to avoid excess in eating. Eat no more than the\\nwants of the system require. Sometimes less than is really needed\\nmust be taken when the digestion is very weak. Strength depends\\nnot on what is eaten, but on what is digested.\\n6. Never take violent exercise of any sort, either mental or\\nphysical, just before or just after a meal. It is not good to sleep\\nimmediately after eating, or within four hours of a meal.\\n7. Never eat more than three times a day, and make the last\\nmeal very light. For many dyspeptics two meals are better than\\nmore.\\n8. Never eat a morsel of any sort between meals.\\n9. Never eat when very tired, whether exhausted from mental\\nor physical labor.\\n10. Never eat when the mind is worried, or the temper is ruffled\\nif possible to avoid doing so.\\n11. Eat only food that is easy of digestion, avoiding complicated\\nand indigestible dishes, and taking from but one to three kinds at\\na meal.\\n12. Most persons will be benefited by the use of oatmeal, graham\\nflour, cracked wheat, and other whole-grain preparations, though\\nmany will find it necessary to avoid vegetables, especially when\\nfruits are taken. Monitor of Health.", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0131.jp2"}, "132": {"fulltext": "126 A FRIEND IN THE KITCHEN.\\nTHE PULSE IN HEALTH.\\nPER MIN. PER MIN:\\nAt birth 150-130 Three years 100-90\\nOne month 140-120 Seven years 80\\nSix months 130 Fourteen years 85-80\\nOne year 120-108 Adult age 75-7Q\\nTwo years 1 10-100 Old age 65-60\\nWEIGHTS AND MEASURES FOR THE\\nKITCHEN.\\n1 cupful about y z pint\\n2 cupfuls 1 pint\\n4 cupfuls 1 quart\\n2 cupfuls of sugar 1 pound\\n2 cupfuls of butter 1 pound\\n2 cupfuls of flour or oatmeal 1 pound\\n4 cupfuls of sifted flour 1 pound\\n1 pint of liquid I pound\\n10 eggs 1 pound\\n1 egg 2 ounces\\n1 heaping tablespoonful of sugar 1 ounce\\n1 tablespoonful of butter I ounce\\n2 rounding tablespoonfuls of flour 1 ounce\\n7 heaping tablespoonfuls of sugar I cupful\\n5 heaping tablespoonfuls of flour I cupful\\nt t 5^*\\nHOUSEHOLD HINTS.\\nEvery housewife should take pride in keeping her home neat\\nand tidy. Order is heaven s first law.\\nSinks and drains should be frequently cleaned and disinfected.\\nDish-cloths should always be washed out after using; otherwise\\nthey are liable to become foul and full of germs.\\nAfter washing the dishes, pour over them scalding water, and\\nwipe quickly with a clean dry cloth. This insures cleanliness and\\ngives a nice polish.\\nScour steel knives after each meal\\nSweep out the corners, and under the tables and chairs as well\\nas the middle of the room. Dirt may be hated, but should never\\nbe hidden.\\nPare vegetables and fruits thin; study how to use left-over\\nfoods; save the bread crumbs for puddings and scalloped vegetables.\\nGather up the fragments that remain, that nothing be lost.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0132.jp2"}, "133": {"fulltext": "Index*\\nPAGE.\\nApples and rice 113\\nApple batter pudding 81\\nApple butter 46\\nApple cobbler 44\\nApple float 85\\nApple jelly 46\\nApple pie 92\\nApple sago pudding 79\\nApple scallop 44\\nApple trifle 81\\nApple water in\\nApples with tapioca 81\\nApples with raisins 82\\nArrowroot blanc-mange 83\\nArrowroot custard 113\\nArrowroot gruel in\\nArrowroot sauce 88\\nAsparagus soup 18\\nAsparagus toast 26\\nA week s menu 120\\nBaked apple 112\\nBaked apples No. 1 43\\nBaked apples No. 2 43\\nBaked apple dumplings 80\\nBaked beets 65\\nBaked cabbage 62\\nBaked eggs 75\\nBaked beans 60\\nBaked peaches No. 1 45\\nBaked peaches No. 2 45\\nBaked parsnips 63\\nBaked pears 44\\nBaked potatoes 57\\nBaked quinces 45\\nBaked rice 61\\nBaked sweet apples 44\\nBaked sweet potatoes 58\\nBaked tomatoes 59\\nBaked squash 64\\nBaked vegetable goose 72\\nBaked vegetable marrow 64\\nBanana custard 85\\nBannna pudding 79\\nBanana toast 27\\nBananas with whipped cream 46\\nBarley mush 22\\nBarley soup 17\\nBarley water 112\\nBean broth 112\\nBean soup 14\\nPage.\\nBeet greens 65\\nBerry toast 26\\nBlackberry pie 93\\nBoiled apples 44\\nBoiled apple dumplings 81\\nBoiled beets 65\\nBoiled cabbage 62\\nBoiled carrots 63\\nBoiled custard 84\\nBoiled custard sauce 88\\nBoiled egg 113\\nBoiled eggs 74\\nBoiled frosting 101\\nBoiled beans 60\\nBoiled beans with rice 60\\nBoiled macaroni 72\\nBoiled onions 63\\nBoiled parsnips 63\\nBoiled potatoes (without skins) 56\\nBoiled potatoes (with skins) 57\\nBoiled rice 22\\nBoiled sweet corn 64\\nBoiled sweet potatoes 58\\nBoiled wheat 22\\nBread omelet 76\\nBread pudding No. 1 78\\nBread pudding No. 2 78\\nBread steak 71\\nBreakfast rolls 35\\nBrowned flour for soups 18\\nBrown sauce No. 1 88\\nBrown sauce No. 2 88\\nBrowned sweet potatoes 58\\nBuckwheat pancakes 39\\nButter toast 27\\nCabbage salad 62\\nCabbage and tomato salad 62\\nCambric tea 103\\nCanned apples 51\\nCanned berries 51\\nCanned cherries 5\u00c2\u00b0\\nCanned peaches 50\\nCanned pears 51\\nCanned plums 50\\nCanned quinces 51\\nCanned tomatoes 51\\nCaramel cereal 109\\nCarrot pie 96\\nCauliflower with tomato\u00c2\u00bbsauce 62\\nCelery 65", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0133.jp2"}, "134": {"fulltext": "PAGE.\\nCelery soup 17\\nCereal coffee 102\\nCherry pie... 93\\nCherry pudding 83\\nChocolate sauce 89\\nCoconut pudding 82\\nCold Peach pudding 79\\nCooked pineapple 117\\nCookies 101\\nCornstarch blanc-mange 81\\nCornstarch cake 100\\nCornstarch meringue 85\\nCornstarch pudding 78\\nCorn coffee 103\\nCorn-meal batter cakes 39\\nCorn-meal mush 22\\nCorn-meal gems 35\\nCorn-meal pie crust 92\\nCorn-meal squares 22\\nCottage cheese 115\\nCream mold 84\\nCream cake 100\\nCream pie 94\\nCream pie crust 92\\nCream toast 27\\nCroutons for soup iS\\nCrushed toast 27\\nCrust coffee 103\\nCup custard 112\\nCurrant jam 47\\nCustard pie 95\\nCustard with fruit sauce 86\\nDessert gems 39\\nDressings for pudding or mush 23\\nDried apples... 116\\nDried apple pie 94\\nDried currant pie 93\\nDried peach pie 94\\nDried sweet corn 116\\nEggs and macaroni 75\\nEgg and milk sauce 88\\nEgg-nog 113\\nEgg-nog hot 113\\nEgg sandwiches 75\\nEgg toast 27\\nFloating Island 84\\nFig cake 100\\nFig pudding 80\\nFood combinations 122\\nForcemeat fritters 72\\nFrench rolls 36\\nFruit crackers 37\\nFruit bread 33\\nFruit buns 37\\nFruit juices 5 1\\nFruit juice drinks 104\\nFruit juice lemonade 104\\nFruit loaf No. 1 38\\nFruit loaf No. 2 38\\nFruit mold 4 6\\nFruit omelet 76\\nFruit rolls 3 6\\nPAGE.\\nFruit sauce 89\\nFruit tapioca 82\\nFruit toast 27\\nFrosting for cake 101\\nGem cakes 101\\nGems, general directions for 34\\nGraham bread 32\\nGraham fruit bread 32\\nGraham crackers 37\\nGraham gems No. 1 34\\nGraham gems No. 2 34\\nGraham gruel 111\\nGraham mush 21\\nGraham mush with dates 21\\nGranola fruit mush 106\\nGranola gems 106\\nGranola mush 106\\nGranose biscuit 107\\nGranose fruit-cake 107\\nGranose pudding 107\\nGrapeade 104\\nGrape juice 52\\nGrape marmalade 46\\nGreen peas 61\\nGreen pea soup 14\\nGrits 22\\nGooseberry pie 92\\nHop yeast 118\\nHominy, or hulled corn 115\\nHot lemonade 104\\nHot milk 103\\nHow to become a vegetarian 124\\nHow to can fruit 47\\nHow to cut bread 118\\nHousehold hints 126\\nJohnny cake 33\\nLemonade No. 1 103\\nLemonade No. 2 104\\nLemon honey 118\\nLemonade, hot and cold 111\\nLemon layer cake 99\\nLemon pie 93\\nLemon raisin pie 94\\nLemon sauce-. 89\\nLemon sponge cake 99\\nLentils 61\\nLentil fritters 39\\nLentil sauce 87\\nLentil soup 15\\nLentil and tomato soup 15\\nLettuce salad No. 1 66\\nLettuce salad No. 2 66\\nMacaroni omelet 76\\nMacaroni pudding 78\\nMashed beans 60\\nMashed potatoes 57\\nMeringue for pies 96\\nMilk gruel Hi\\nMilk sauce 87\\nMilk biscuits 38\\nMilk toast 26\\nMint sauce S8", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0134.jp2"}, "135": {"fulltext": "PAGE.\\nMinute pudding 83\\nNew potatoes 58\\nNoodle soup 18\\nNut butter cream 107\\nNut butter gravy 107\\nNut butter pie crust 108\\nNut butter sandwiches 108\\nNut cake 101\\nNutritive value of foods 123\\nOatmeal crackers No. 1 36\\nOatmeal crackers No. 2 36\\nOatmeal gems 35\\nOatmeal gruel 111\\nOatmeal mush 21\\nOatmeal, water and milk 1 14\\nOnion gruel. in\\nOnion pie 96\\nOrangeade 104\\nOrange custard 85\\nOrange sauce 89\\nOther tasty dishes 73\\nPeaches and rice 82\\nPeach pie 92\\nPeas puree 72\\nPineapple 46\\nPineapple custard 85\\nPineapple lemonade 104\\nPineapple trifle 117\\nPie with upper crust only 95\\nPlain boiled rice 61\\nPlain buns 37\\nPlain omelet 76\\nPlain pie crust 92\\nPlum marmalade 46\\nPoached eggs 74\\nPopcorn 116\\nPop overs 35\\nPotato and bean soup 17\\nPotato cakes 58\\nPotato rolls 71\\nPotato soup T7\\nPotatoes with cream 58\\nPotato yeast 119\\nM Prairie fish 72\\nProtose sandwiches 109\\nPrune pie 93\\nPrune pudding 7g\\nPuffs 38\\nPulse in health 124\\nPumpkin pie 95\\nQuince jelly 47\\nRadishes 66\\nRaised biscuits 34\\nRaisin pie 94\\nRaised fruit-cake 99\\nRaspberry pie 93\\nRhubarb pie 93\\nRice and fruit pudding 83\\nRice apple pudding No. 1 80\\nRice apple pudding No. 2 80\\nRice custard 86\\nRice gems 35\\nIO\\nPAGE.\\nRice gruel IU\\nRice lemon pudding c\\nRice mold custard 35\\nRice pudding 73\\nRice soup !6\\nRice waffles 3s\\nRice water XI2\\nRice with figs g 2\\nRice with raisins 82\\nRoast nuttose 10S\\nRoasted peanuts 72\\nRoasted sweet potatoes 5 s\\nRolled crackers n 7\\nRolled oats 2 i\\nRolled oats and sago mush 21\\nRoyai spongecake 99\\nRules for dyspeptics 125\\nRusks 37\\nSabbath dinners 121\\nSago fruit soup\\nSago pea soup 1\\nSago plum pudding 77\\nSago pudding 77\\nSalsify or vegetable oyster soup. ig\\nSalt rising bread 33\\nSavory pie 96\\nSavory soup x 6\\nScalloped eggs 75\\nScalloped tomatoes 59\\nScrambled eggs 75\\nSliced cucumbers 65\\nSpinach 65\\nSplit peas 61\\nSplit pea soup 14\\nSplit pea and vermicelli soup 14\\nSpongecake 99\\nSponge layer cake 99\\nSteamed brown bread 33\\nSteamed eggs 75.\\nSteamed egg 112\\nSteamed rice 6r\\nSteamed sliced potatoes 57\\nStewed apples 43\\nStewed asparagus 63\\nStewed berries 45\\nStewed cabbage 62\\nStewed carrots 63\\nStewed cauliflower 61\\nStewed nuttose 108\\nStewed peaches 45\\nStewed pears a 44\\nStewed prunes 45\\nStewed quinces 51\\nStewed salsify or vegetable oyster 73\\nstewed sweet corn 64\\nStewed tomatoes 59\\nStewed squash 64\\nStewed turnips 63\\nStewed turnips with milk sauce 63\\nSticks 36\\nStrawberry shortcake 100\\nString beans 60", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0135.jp2"}, "136": {"fulltext": "IV.\\nPAGE.\\nSubstitute for mother s milk No. i 114\\nSubstitute for mother s milk No. 2 114\\nSuccotash 64\\nTapioca cream 86\\nTapioca cup pudding- 113\\nTapioca milk II3\\nTapioca pudding 77\\nTarts 95\\nTime required to digest foods 122\\nTo cut lemons for garnishing 118\\nToast with milk sauce 26\\nTo frost fruits 117\\nTo keep apples, oranges, and\\nlemons 116\\nTo keep eggs 116\\nTomatoes and macaroni 59\\nTomato and macaroni soup 15\\nTomato and vermicelli soup 15\\nTomato salad No. 1 59\\nTomato salad No. 2 60\\nTomato soup 15\\nTomato toast 27\\nPAGE.\\nTomato sauce No. 1 87\\nTomato sauce No. 2 87\\nTo preserve lemon juice 117\\nTo sterilize milk 115\\nUnfermented wine for sacramental\\npurposes 118\\nUnleavened bread for sacramental\\npurposes 118\\nVegetable and lentil stew 71\\nVegetable hash 71\\nVegetable pea soup 15\\nVegetable pie 95\\nVegetable soup 17\\nWarmed-up potatoes 57\\nWeights and measures for the\\nkitchen 126\\nWhipped cream sauce 89\\nWhite bread 32\\nWhite of egg and milk 112\\nWhite of egg and water 114\\nYams 59\\nZwieback, or dry toast 26", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0136.jp2"}, "137": {"fulltext": "Granose \u00c2\u00a7s) Granose\\nBranoia\\nHEALTH FOODS\\nARE\\nFriends in the Kitchen\\nThey are easily prepared\\nThey make good blood\\nThey build up the system by\\nsupplying the proper amount\\nof nutrition necessary\\nThey give strength to the body,\\nbrightness to the eye, and\\nelasticity to the step\\nAsk your grocer, or send for\\ndescriptive circulars and price\\nlists\\nAssorted sample, 25 cents\\nSt. Helena Sanitarium\\nHealth Food Co.\\nST. HELENA, CAL.\\nSan Francisco Branch:\\n1422 Market St.,S. F.\\nnut\\nButter\\nHucose\\nGranose\\nBiscuit\\nCaramel-\\nCereal\\nnutlet\\nBromose\\nWhole\\nWheat\\nSticks\\nmalted\\nnuts\\nGraham\\nSticks\\nProtose\\nPure\\ngluten\\nBiscuit\\nmaltol\\nAmbrosia\\nUJbole\\nUlbeat\\nZwieback\\nAlmond\\nButter\\nlftanno\\nWhole\\nWheat\\nWafers\\nfruit\\nCoco\\nUnfermented Breads H id Digestion\\nP Most of Our Crackers and Sticks are Unfermented", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0137.jp2"}, "138": {"fulltext": "Natural Food of Man\\nAND HOW TO PREPARE IT\\nm\\nA thoroughly hygienic cook-book It discards\\nnot only meat, but all animal productions, such\\nas milk, butter, eggs, etc., as well.\\nThe author, Mrs. J. R. Leadsworth, believes\\nthat the food given our first parents I have\\ngiven you every herb bearing seed and\\nevery tree, in the which is the fruit of a tree\\nyielding seed; to you it shall be for meat\\n(Gen. 1:29) is the natural food of man.\\nScores of those who have tried the recipes testify\\nunhesitatingly to their being practical, valuable,\\nand palatable.\\nPAPER COVERS, PRICE 25 CENTS\\nr4\\nm\\nPacific p ress Publishing Co.\\nOakland, California\\n39 cBund Street {pw York City\\n18 West Fifth Street, Kansas City, 8Mo.", "height": "3322", "width": "2099", "jp2-path": "friendinkitcheno00colc_0138.jp2"}, "139": {"fulltext": "", "height": "3349", "width": "2061", "jp2-path": "friendinkitcheno00colc_0139.jp2"}, "140": {"fulltext": "", "height": "3424", "width": "2201", "jp2-path": "friendinkitcheno00colc_0140.jp2"}}