2. Have the water boiling when the grain is introduced, but do not

1. Chapter 1 2. INTRODUCTION. 3. 2. They are a source of force when taken in connection with other food 4. 3. They replenish the fatty tissues of the body. Of the carbonaceous 5. 1. The teaspoons and tablespoons to be used in measuring, are the silver 6. 2. Any material like flour, sugar, salt, that has been packed, should 7. 3. A cupful of dry material is measured level with the top of the cup, 8. 4. A cupful of liquid is all the cup will contain without running over. 9. 1. Measure both liquid and grain accurately with the same utensil, or 10. 2. Have the water boiling when the grain is introduced, but do not 11. 3. Stir the grain continuously until it has set, but not at all 12. 4. Cook continuously. If it be necessary to replenish the water in the 13. 1. If the fruit is of a late variety, allow it to remain on the tree as 14. 3. Gather the fruit on a dry, cool day, and place in heaps or bins for 15. 4. Carefully sort and pack in barrels, placing those most mellow and 16. 5. Warmth and moisture are the conditions most favorable to 17. 6. The best temperature for keeping fruit is about 34° F., or 2° above 18. introduction of the common potato, which has now taken its place and 19. introduction," he once said to a friend, "Oken asked me to dine with 20. 191. When done, rub through a fine colander to remove all skins and to 21. 191. Put in a square granite-ware dish, which place inside another dish 22. 1. Have the water boiling rapidly when the pudding is placed in the 23. 3. Do not open the steamer and let in the air upon the pudding, until it 24. 1. Milk which becomes sour and curdles within a few hours after it has 25. 2. "Bitter-sweet milk" has cream of a bitter taste, is covered with 26. 3. 'Slimy milk' can be drawn out into fine, ropy fibers. It has an 27. 4. 'Blue milk' is characterized by the appearance on its surface, 28. 5. 'Barnyard milk' is a term used to designate milk taken from unclean 29. 427. It may be thickened with a little flour as for gravy, if preferred. 30. 1. Eat slowly, never filling the mouth very full and avoiding all 31. 2. Masticate thoroughly, keeping the lips closed. Eating and drinking 32. 3. Never speak with the mouth full, nor interrupt another when talking. 33. 4. Do not express a choice for any particular portion or dish, unless 34. 5. Sit conveniently near the table, but not crowded up close against it; 35. 6. Do not tilt back your chair, or lean upon the table with the elbow, 36. 7. It is contrary to good breeding to shovel one's food into the mouth 37. 8. Bread should be broken, not cut. In eating large fruits, like apples 38. 9. Soup is eaten from the side of the spoon, which is filled without 39. 10. Seeds or stones to be rejected should be taken from the lips with a 40. 11. Do not crumble food about your plate, nor in any avoidable way soil 41. 12. Do not hang the napkin about the neck like a bib, but unfold and lay 42. 13. Do not appear impatient to be served, and ordinarily at the home 43. 14. Never reach across a neighbor's plate for anything. If something 44. 16. Drink very sparingly, if at all, while eating, and then do not pour 45. 17. Children should not be allowed to use their fingers to aid 46. 18. To help one's self to butter or any other food from a common dish 47. 19. Never use the handkerchief unnecessarily at the table, and do not 48. 20. It is not considered proper to pick the teeth at table. If this 49. 21. When a meal or course is finished, lay the knife and fork side by 50. 22. Except at a hotel or boarding house, it is not proper to leave the 51. 23. If a guest declines a dish, he need give no reason. "No, I thank