23. If a guest declines a dish, he need give no reason. "No, I thank

you," is quite sufficient. The host or hostess should not insist upon guests' partaking of particular dishes, nor put anything upon their plates which they have declined. THE TABLE.--None will deny that the appearance of the table affects one's enjoyment of the food upon it. A well-appointed table with its cloth, though coarse in texture, perfectly clean and neatly laid, its glass and china bright and shining, and the silver showing by its glistening surface evidence of frequent polishings, gives far more comfort and enjoyment than one where little attention is given to neatness, order, or taste. In many families, effort is made to secure all these important accessories when guests have been invited; but for common use, anything is considered "good enough for just one's own folks." This ought not to be, and mothers who permit such a course, need not be surprised if their children exhibit a lack of self-respect and genuineness as well as awkwardness and neglect of manners. The table around which the family meals are taken, ought to be at all times the model of what it should be when surrounded by guests. As a writer has well said, "There is no silent educator in the household that has higher rank than the table. Surrounded each day by the family who are eager for refreshment of body and spirit, its impressions sink deep; and its influences for good or ill form no mean part of the warp and woof of our lives. Its fresh damask, bright silver, glass, and china, give beautiful lessons in neatness, order, and taste; its damask soiled, rumpled, and torn, its silver dingy, its glass cloudy, and china nicked, annoy and vex us at first, and then instill their lessons of carelessness and disorder. An attractive, well-ordered table is an incentive to good manners, and being a place where one is incited to linger, it tends to control the bad habits of fast eating; while, on the contrary, an uninviting, disorderly table gives license to bad manners, and encourages the haste which is proverbial among Americans. The woman, then, who looks after her table in these particulars, is not doing trivial work, for it rests with her to give silently these good or bad lessons in manners and morals to her household as they surround the daily board." A well-appointed table requires very little time and labor. No pretense or ostentation is necessary; neatness and simplicity are far more pleasing. SETTING THE TABLE.--Lay a piece of double-faced canton flannel underneath the tablecloth. Even coarse napery will present a much better appearance with a sub-cover than if spread directly upon the table. It will likewise lessen noise in changing courses and the likelihood of injury to the table from hot dishes. Spread the tablecloth evenly, without wrinkles, and so that the center fold shall be exactly in the middle, parallel with the sides of the table. Mats, if used, should be placed exactly straight and with regularity. If meat is served, spread a large napkin with points toward the center of the table at the carver's place, to protect the tablecloth. Place the plates upon the table, right side up, at even distances from each other and straight with the cloth and the edge of the table. Lay the napkins directly in front or at the right of each plate. Place the fork at the left, the knife on the right with the edge toward the plate, beyond this the soup spoon and two teaspoons, and at the front of these set the glass, cream glass, and individual butter plate if these are used. A center piece consisting of a vase of freshly cut flowers, a pot of ferns, a jar of small plants in bloom, a dish of well-polished red apples, peaches, or other seasonable fruit, will add a touch of beauty and attractiveness. If the serving is to be done from the table by members of the family, place large spoons near dishes to be served, also the proper number and kind of separate dishes for the purpose. If fruit is to be served, a finger bowl should be placed for each person. If the service is by course, the extra dishes, knives, forks, and spoons needed, also the finger bowls, water service, and cold foods in reserve for a renewed supply or for other courses, should be made ready and arranged upon the sideboard. The soup ladle should be placed in front of the lady of the house, who always serves the soup; and if meat is served, the carving knife and fork must, of course, be placed before the carver's place. The necessary dishes for each course should be brought on with the food, those for the first course being placed upon the table just a moment before dinner is announced. The arrangement of all dishes and foods upon the table should be uniform, regular, and tasteful, so as to give an orderly appearance to the whole. The "dishing up" and arranging of the food are matters of no small importance, as a dull appetite will often be sharpened at the sight of a daintily arranged dish, while the keenest one may have its edge dulled by the appearance of a shapeless mass piled up with no regard to looks. Even the simplest food is capable of looking its best, and the greatest care should be taken to have all dishes served neatly and tastefully. The table should not be set for breakfast the night before nor kept so from one meal to another, unless carefully covered with a cloth thick enough to prevent the dust from accumulating upon the dishes. The plates and glasses should then be placed bottom-side up and turned just before mealtime. No food of any kind should ever be allowed to remain uncovered upon the table from one meal to another. The cloth for covering the table should be carefully shaken each time before using, and always used the same side up until washed. Plates and individual meat dishes should be warmed, especially in winter; but the greatest care should be taken that no dish becomes hot, as that not only makes it troublesome to handle, but is ruinous to the dishes. THE SERVICE OF MEALS.--There are few invariable rules for either table-setting or service. We will offer a few suggestions upon this point, though doubtless other ways are equally good. A capital idea for the ordinary home meal, when no servant is kept, especially if in the family there are older children, is to make different members of the family responsible for the proper service of some dish or course. The fruit, which should be the first course at breakfast, may be prepared and placed upon fruit plates with the proper utensils for eating--napkins and finger bowls at each place before the meal is announced. If apples or bananas are served, a cracker should be placed upon each plate to be eaten in connection with the fruit. Oranges and grapes are, however, to be preferred when obtainable; the former may be prepared as directed on page 180. The hot foods may be dished, and the dishes placed on a side table in a _bain marie_, the hot water in which should be as deep as the food within the dishes. The foods will thus be in readiness, and will keep much better than if placed upon the table at the beginning of the meal. When the fruit is eaten, some member of the family may remove the fruit plates, and bring the hot grains, toasts, and other foods, placing them, together with the necessary individual dishes, before those who have their serving in charge. One member may be selected to pass the bread, another to dish the sauce, etc.; and thus each child, whether boy or girl--even those quite young--may contribute to the service, and none be overburdened, while at the same time it will be a means of teaching a due regard for the comfort and enjoyment of others. If the meal is dinner, usually consisting of three courses, after the soup has been eaten, it may be the duty of some member of the family to remove the soup plates and place the vegetables, grains, and meats if any are to served, before those chosen to serve them. At the close of this course, another may remove the dishes and food, crumb the cloth, and place the dessert, with the proper dishes for serving, before the lady of the house or her oldest daughter, one of whom usually serves it. If a servant is employed, the following is an excellent plan of service: The soup plates or bowls should be placed hot upon the table, with the tureen of soup before the lady of the house, and the glasses filled before the dinner is announced. Grace having been said, the servant removes the cover of the soup tureen, and standing at the left of the lady, takes up with her left hand a soup plate, which she changes to the palm of her right hand and holds at the edge of the soup tureen until the lady has filled it, then carries it, still holding it upon the palm of the hand, and places it before the head of the table. In the same manner all are served to soup. If bowls instead of plates are used, a small silver or lacquered tray may be used on which to carry the bowl. While the soup is being eaten, the servant goes to the kitchen and brings in the hot dishes and foods for the next course, and places them upon the side table. When the soup has been finished, beginning with the one who sits at the head of the table, the servant places before each person in turn a hot dinner plate, at the same time removing his soup plate to the sideboard or pantry. After changing all the plates, she removes the soup tureen, and if meat is to be served, places that before the carver with the individual plates, which, when he has placed a portion thereon, she serves to each in turn; then she takes the potato and other vegetables upon her tray, and serves them, going to the left of each person when passing them a dish, but placing individual dishes at the right; next she passes the bread, refills the glasses, taking each one separately to the sideboard, and then serves the grains. When every one has finished the course, she begins the clearing of the table by first removing all large dishes of food; after that the plates and all soiled dishes, mats, and all table furniture except the glasses, napkin rings, and center-pieces. Lastly she removes all crumbs with a brush or napkin. When done, she places in front of each person a plate with a doily and finger bowl upon it, and then brings the dessert and dessert dishes, placing them before the lady of the house, and passes these for her as in the other courses. If the dessert is pudding, a spoon or fork should be placed on the plate at one side of the finger bowl. If the dessert is fruit, a fruit napkin may be used in place of the doily, the real purpose of which is to prevent the bowl from sliding about the plate in moving it. A fork and silver knife, or knife and spoon as the fruit may require, should be served with it. GENERAL SUGGESTIONS FOR WAITERS.--In serving a dish from which people are expected to help themselves, always go to the left side. Soup, food in individual dishes, clean plates, and finger bowls should be set down before people at their right hand. When removing soiled dishes after a course, always exchange them for clean ones, remembering that the only time when it is allowable to leave the table without plates is when it is being cleared for the dessert. In serving grains either dish them in small dishes before serving or pass clean saucers at the same time for each to help himself, and in all cases see that each person is served to cream, sugar, and a teaspoon, with grains. Pass the bread two or three times during each meal, and keep careful watch that all are well supplied. Pour hot milk and all beverages on the side table; fill only three fourths full, and serve the same as anything else in individual dishes, placing the glass at each person's right hand. Waiters should be noiseless and prompt, and neatly attired in dress suitable to their occupation. SUGGESTIONS CONCERNING DINNER PARTIES.--Much of the success of a dinner party depends upon the guests selected; and the first point for consideration by the lady who decides upon entertaining her friends thus, should be the congeniality of those whom she desires to invite, remembering that after the first greetings the guests see very little of their hostess, and consequently their enjoyment must largely depend upon each other. It is customary to issue invitations in the name of the host and hostess, from five to ten days in advance of the occasion. Printed or written invitations may be used. The following is a proper form:-- _Mr. and Mrs. George Brown_ _request the pleasure_ _of_ _Mr. and Mrs. Henry Clark's company_ _at dinner_ _December 5th, at four o'clock._ _24 Maple Avenue._ If the dinner is given in especial honor to some stranger, a second card is inclosed on which is written:-- _To meet_ _Mrs. Harold Brooks of Philadelphia._ Invitations to a dinner should be promptly accepted or declined, and if accepted, the engagement should on no account be lightly broken. Unless one has a large establishment, and is very sure of good service, the bill of fare selected should not be an elaborate one, and the choice of dishes should be confined to those which one is used to preparing, and which in cost will not exceed one's means. It is the quality of the dinner which pleases, and not the multiplicity of dishes. Small dinners for not less than six or more than ten guests are always the most pleasant, and for those of moderate means or those unaccustomed to dinner-giving are by far the most suitable. The arrangement and adornment of the table afford an opportunity for the display of much artistic taste and skill. An expensive outlay is by no means necessary, as highly pleasing effects may be produced by the addition of a few choice, well-arranged flowers or blossoming plants to a table already well laid with spotless linen, bright silver, and clean glass and china ware. A profusion of ornament should be avoided, large pieces of plate, and high, elaborate designs of flowers or fruit should not be used, as they obstruct the intercourse of the guests. A center piece of flowers, with a small bouquet tied with ribbon for each guest, is quite sufficient. Low dishes filled with violets or pansies; a basket filled with oranges, mingled with orange leaves and blossoms; bowls of ferns and roses; a block of ice wreathed in ferns, with an outer circle of water lilies; dishes of vari-colored grapes resting amid the bright leaves of the foliage plant, are some of many pleasing designs which may be employed for the adornment of the dinner table. The amount of space occupied with decorations must depend upon the style of service employed. If no calculation need be made for placing the different dishes composing the dinner, a strip of colored plush or satin bordered with ivy, smilax, or some trailing vine, is quite frequently used for the decoration of a long table. A very pleasing custom consists in selecting some especial color for the decorations with which the table napery, dishes, and even the food to be served shall accord; as, for example, a "pink" dinner, with roses as the chief flower, strawberries, pink lemonade, and other pink attractions; or a "yellow" luncheon, served on napery etched with yellow, with vases of goldenrod for center pieces, and dainty bouquets of the same tied with yellow ribbon at each plate, while yellow tapers in golden candlesticks cast a mellow light over all, during the serving of a bill of fare which might include peaches and cream, oranges, pumpkin pie, and other yellow comestibles. The menu cards afford much opportunity for adding attractiveness to a company dinner. If one possesses artistic skill, a floral decoration or a tiny sketch, with an appropriate quotation, the guest's name, and date of the dinner, make of the cards very pleasing souvenirs. A proper quotation put after each dish is much in vogue as a means of promoting conversation. The quotations are best selected from one author. There are no absolute rules for the service of company dinners, much depending upon social conditions and established customs. Two modes are in general use,--placing the dishes upon the table to be dished by the host and hostess, and placing all food upon the side table to be dished and served by a waiter. When the latter method is used, it is quite customary to place the plates of soup upon the table before dinner is announced. As many knives, forks, and spoons as will be needed for the courses may be placed beside each plate, or they may be brought in with the course, as preferred. Clean plates are necessary for every course. The manner of serving is essentially like that already described. Care should be taken to have the dining room at an agreeable temperature, neither too warm nor too cold. At large dinner parties, each gentleman, as he enters, receives a card upon which is written the name of the lady he is to take in to dinner, to whom the hostess at once presents him. When dinner is announced, the host leads the way with the oldest or most distinguished lady or the one to whom the dinner is given, while the hostess follows last, with the most honored gentleman. The host places the lady whom he escorts on his right. If the number is small, the host indicates the places the guests should occupy as they enter the room; if the party is large, the menu card at each plate bears the name of the guest for whom it is designed. The lady escorted by the host should be the first one served. Soup is always taken and tasted, whether liked or not; after the first course, it is proper to accept or refuse a dish, as preferred. No well-bred hostess ever apologizes for the food upon her table or urges anything upon her guests when once declined. No orders should be given to servants during the meal; everything that will contribute to the proper serving of the dinner should be arranged beforehand, and all necessary instructions given. At the close of the dinner, the hostess gives the sign for retiring. TABLE TOPICS. A meal--what is it? Just enough of food To renovate and well refresh the frame, So that with spirits lightened, and with strength renewed, We turn with willingness to work again. --_Sel._ Do not bring disagreeable things to the table in your conversation any more than you would in your dishes.--_Sel._ Courtesy in the mistress of the house consists in feeding conversation; never in usurping it.--_Mme. Swetchine_ Good humor and good health follow a good meal; and by a good meal we mean anything, however simple, well dressed in its way.--_Smiles._ Unquiet meals make ill digestion.--_Shakespeare._ Eat slowly and do not season your food with care.--_Sel._ To rise from the table _able_ to eat a little more is a proverbially good rule for every one. There is nothing more idiotic than forcing down a few mouthfuls, because they happen to remain on one's plate after hunger is satisfied, and because they may be "wasted" if left. It is the most serious waste to overtax the stomach with even half an ounce more than it can take care of.--_Sel._ I pray you, O excellent wife! cumber not yourself and me to get a curiously rich dinner for this man and woman who have just alighted at our gate.... These things, if they are desirous of them, they can get for a few shillings at any village inn; but rather let that stranger see, if he will, in your looks, accents, and behavior, your heart and earnestness, your thought and will, that which he cannot buy at any price in any city, and which he may travel miles and dine sparely and sleep hardly to behold.--_Emerson._ AFTER MEAL TIME To no other department of domestic work perhaps is so little thought given or so little science applied as to the routine work of clearing the table and washing the dishes after mealtime. Any way to accomplish the object, seems to be the motto in very many households. But even for these prosaic tasks there is a best way, which, if employed, may make of an otherwise irksome service a really pleasurable one. CLEARING THE TABLE.--First of all, put back the chairs, and brush up the crumbs from the floor, then collect all untouched foods and store them away in clean dishes; next gather the silver, place it handles upward in pitchers or other deep dishes, and pour hot water over it. For gathering the silver a compartment tray in which knives, forks, and spoons may be placed separately is important. Many of the scratches and marks on their silver ware, which housekeepers deplore, come from the careless handling together of forks, knives, and spoons. Now in a deep basin upon a tray, collect all the refuse and partly eaten foods, carefully emptying cups, glasses, finger bowls, etc., and scraping all dishes which contained food as clean as possible; for no crumbs or particles of food should be introduced into the dishwater. Pile the dishes as fast as cleaned upon a second tray in readiness for washing. It saves much liability of breakage in transferring from the dining room to the kitchen, if each kind of soiled dishes is packed by itself. Wipe carefully, if not needing to be washed, and replenish all salts, granola cups, and sugar bowls before putting away. Gather the soiled napkins for the laundry, and put those clean enough to be used again in their proper places. Especial care must be taken, however, so to designate those reserved for future use that each shall receive the same again, as nothing is more disgusting to a sensitive person than to be tendered a napkin which has been used by some one else. Some form of napkin holder should be considered an essential part of the table furnishing. If rings cannot be afforded, ordinary clothes pins, gilded and decorated with a bit of ribbon, make very pretty substitutes. Brush the tablecloth, fold in its creases, also the sub-cover of canton flannel, and lay both away until again needed. _Washing the Dishes._--Plenty of hot water and clean towels are the essential requisites for expeditious and thorough dish-washing. A few drops of crude ammonia added to the water will soften it and add to the luster of the silver and china. Soap may be used or not according to circumstances; all greasy dishes require a good strong suds. There should also be provided two dish drainers or trays, unless there is a stationary sink with tray on which to drain the dishes. For washing glassware and fine china, _papier-maché_ tubs are preferable to anything else, as they are less liable to occasion breakage of the ware. If many dishes are to be washed, frequent changes of water will be necessary as the first becomes either cold or dirty. Perfectly sweet, clean dishes are not evolved from dirty dishwater. The usual order given for the washing of dishes is, glasses, silver, fine china, cups, saucers, pitchers, plates and other dishes. This is, however, based upon the supposition that cups and saucers are used for beverages, and plates are soiled by the use of various greasy foods; but in families where tea and coffee and animal foods are dispensed with, and saucers are used for grains with cream dressing, the plates are often cleaner than the saucers and should be washed first. The general rule to be followed is always to wash the dishes least soiled first, and all of one kind together. The latter item is specially important, since much of the nicking of dishes and breaking of handles from cups, covers, and pitchers is the result of piling dishes promiscuously together while washing. It is quite as easy to finish washing one kind before beginning on another as to do it in any less safe and systematic way, and if wiped in the same order, it does away with the need of sorting when putting the dishes away. If for any reason the dishes must wait for a time before being washed, the best plan is to pack them carefully into large pans, cover with warm water, and let them soak. When ready to wash them, prepare hot suds and clear water for rinsing in additional pans. Do not use too hot water, as a high temperature will break glass and "check" the enamel of ordinary ware. The law of expansion holds good with both china and glassware, and all glass and glazed wares should be dipped into hot water in such a manner that all its surfaces may receive the heat and expand together. All dishes used for milk should be first thoroughly rinsed in cold water before being washed in hot water or suds. Be sure that the inside of all cups and pitchers is thoroughly clean. It is a good plan to have a mop made by fastening finger-lengths of coarse cotton twin to a suitable handle, for washing the inside of pitchers. In cleaning forks, spoons, or cups, which have been employed in beating or eating eggs, rinse them in cold water before putting them into hot suds, as hot water cooks the egg and causes it to adhere. Common table salt is said to be excellent for removing the egg tarnish from silver. Clean Dover egg beaters by beating a dish of cold water, or by holding under a stream of cold water from the faucet, then carefully rinse and wipe perfectly dry. Do not put the upper part of the beater into hot water, as it will remove the oil from the wheels so that they will not work easily. Grain-boilers and mush-kettles should be allowed to cool, then filled with cold water and allowed to soak during the meal hour, when they can be easily cleaned. Tin dishes should be washed with hot suds as soon as possible after using. [Illustration: Wire Dishcloth] For cleaning; iron pots, use soft water and soap or washing-soda with a wire dishcloth or kettle scraper. If the food adheres to the sides, fill with cold water and soak. Kettles and all dishes placed over a fire should be cleaned on the outside as well as the inside. To remove the soot, rub first with pieces of dry paper and afterward with damp paper; then wash with hot suds and a cloth. Kettles and saucepans burned on the inside may he cleaned by putting a little cold water and ashes in them and allowing them to soak on the range until the water is warm. Porcelain-lined and granite-ware utensils stained from food burning on, may be cleaned after soaking for a time in a solution of sal-soda, which may be prepared by pouring boiling water over the soda in the proportion of two pints of water to one pound of sal-soda, and stirring until dissolved. It may be prepared in quantity and stored in a stone jar until needed. Wash wooden ware and bread boards with cold water and sand soap. In scraping dough from the bread board, always scrape with the grain of the wood and be careful not to roughen the surface. Steel knives and forks with ivory or wooden handles should not be put into dishwater. Hot water will expand the steel and cause the handles to crack. Wash them thoroughly with the dishcloth, scour with bath brick, and wipe dry. All tin and iron dishes should be thoroughly dried before putting away, to prevent rusting. If draining is considered preferable to wiping dishes, a good plan, if one has not a patent dish drainer, is to fold an old tablecloth in several thicknesses and spread upon the table. Wash the dishes carefully and rinse in hot water. Place a cup or bowl bottom upward, lay a plate on each side, then one between and above them, with two more on the outside, and so on, not permitting them to touch more than necessary. DISHCLOTHS AND TOWELS.--No dishes or utensils can be well cared for without good, clean dishcloths and towels, and plenty of them. An excellent dishcloth may be either knit or crocheted in some solid stitch of coarse cotton yarn. Ten or twelve inches square is a good size. Several thicknesses of cheese-cloth basted together make good dishcloths, as do also pieces of old knitted garments and Turkish toweling. If a dish mop is preferred, it may be made as follows: Cut a groove an inch from the end of a stick about a foot in length and of suitable shape for a handle; cut a ball of coarse twine, into nine-inch lengths, and lay around the stick with the middle of the strands against the groove; wind a fine wire or cord around the twine to fasten it in the groove; then shake down the twine, so it will lie all one way like a mop, and fasten it to the handle by tying a second cord around it on the outside. Towels for drying dishes should be of three different grades,--fine ones without lint for glass, silver, and fine china; coarser ones for the ordinary table ware, and still another quality for pans, kettles, and other kitchen ware. The right size is a yard in length and half as wide, with the ends hemmed. As to material, fine checked linen is usually employed for glass and silver towels, and crash for ordinary dishes, for iron and tinware towels which have become somewhat worn, or a coarse bag opened and hemmed, may be used. Old, half-worn tablecloths may be cut into excellent dish towels. It is of the greatest importance that all dishcloths, mops, and towels be kept perfectly sweet and clean. Greasy dishcloths and sour towels are neither neat nor wholesome and are a most fertile source of germs, often breeding disease and death. After each dish washing, the dishcloth, towels, and mops should be thoroughly washed in hot water with plenty of soap, well rinsed and hung up to dry either upon a line out of doors or a rack made for the purpose near the kitchen range. If care is always taken to clean the dishes as much as possible before washing and to change the suds as often as they become dirty, the towels will not be hard to keep clean and sweet-smelling. Those used during the week should go into the wash as regularly as other household articles. Dish towels are also much better for being ironed. It gives them a "surface" which facilitates the drying operation. THE CARE OF SILVER, GLASS, ETC.--If silver is well washed in hot water containing a few drops of ammonia, and carefully dried with a fine, soft towel, it will keep bright for a long time without other cleaning. If special cleaning is necessary, try the following: Place the silver in a pan of hot water, then with a soft cloth, soaped and sprinkled with powdered borax, scour the silver well; afterward rinse in clear cold water, and dry with a clean cloth. If a more thorough cleaning is needed, apply moistened Spanish whiting with a silver brush and soft flannel, afterward polishing with dry whiting and chamois skin. Frequent scouring should be avoided by careful washing, as too much rubbing wears out plated ware and dulls the best of silver. Silver ware and plate which is not in ordinary use can be kept from tarnishing by varnishing with collodion, a solution of gun-cotton in ether. The articles should be carefully brushed in this colorless varnish with an elastic brush, taking care that the entire surface is covered. The film of collodion will protect the underlying metal from the action of the sulphurous vapors to which is due the blackening of silver. Tinware which has become blackened may be made to look bright and shining again by rubbing with a damp cloth dipped in sal-soda. Afterward wipe dry. Sand soap or sapolio may be used for the same purpose. Cut-glass ware which has become in any way blurred or tarnished can be restored by polishing it with a soft piece of newspaper. First rub well with a piece slightly moistened and afterward repeat the process with dry paper. Rubbing with a soft brush dipped in fine, soft whiting is another method often employed for the same purpose. Cut-glass water-bottles dim or stained on the inside are best cleaned by rinsing with dilute muriatic acid, then carefully rinsing several times in clear cold water to remove all trace of the acid, which is a poison. All fine china should be handled carefully in washing and drying. There will be less danger of breakage if the china is gradually heated by allowing it to stand in a pan of warm water before being put into hot water. The same is true of all table ware, and is of especial importance in cold weather. Brass faucets and other brass or copper articles may be cleaned by rubbing with whiting wet with aqua ammonia. Yellowed ivory handles may be restored to their original whiteness by rubbing with sandpaper and emery; mineral soap or pumice stone may be used for the same purpose. Nice table cutlery packed away for a season may be kept from rusting by covering the metal portion with a thin coating of paraffine. Rust may be removed from steel by scouring with emery and oil; but if there is much corrosion, some weak muriatic acid will be needed. This, however, will take some of the metal with the rust, and must be washed off quickly. Trays and japanned goods should never have boiling water poured over them, as it will make the varnish crack and peel. If a tray is badly soiled, wet with a sponge moistened in warm water and soap, and rub with a dry cloth; if it looks smeary, dust on a little flour and rub again. Marks and scratches may sometimes be removed by rubbing with a flannel cloth dipped in sweet oil. CARE OF THE TABLE LINEN.--Much of the attractiveness of the table depends upon the linen used; if this is not well cared for, the finest table ware cannot make up for the defect. Stains upon table linen made by acids and vinegar may be removed by simply washing in clear water; berry stains are easily taken out by pouring boiling water over them; peach stains are best removed by soaking for some time in cold water and then washing with soap before allowing warm water to touch them. Chlorine water or a solution of chloride of lime will remove fruit stains, and vegetable colors. Coffee stains rubbed with a mixture of warm water and the yolk of egg, are said to disappear when the mixture is washed off with clean warm water. Sour buttermilk well rubbed into the material, dried in, and afterward washed out in several waters, is said to be effectual in removing tea stains. All stains should be removed as soon as possible after being made, and always before putting the linen into the wash. In washing table linen, housekeepers should remember that hard rubbing is the worst wear which it can receive. If soaked over night, a gentle squeezing will usually be quite sufficient to remove all soil, or if a little borax (a handful to ten gallons of water) or household ammonia in the proportion of two tablespoonfuls to a pail of water be added, two or three hours' soaking will suffice. Care should also be taken in hanging and fastening properly upon the line. Fold the cloth over the line six or eight inches at least, and in such a manner as to keep the thread straight, and fasten with three or more clothes pins. Table linen is often sadly frayed at the corners by being pinned so that all strain comes upon the corners, and if left to whip in the wind, is soon ruined. Napkins in summer are much nicer if dried upon the grass. Only the merest trifle of starch, if any, should be used for table linen. Table linen should be taken from the line while still damp, folded evenly lengthwise with the selvage together, then folded lengthwise again, rolled tight, and wrapped in damp towels so that the outside will not become dry, and ironed the same day. The irons should be heavy and as hot as possible without danger of scorching, and the board should be well padded with several thicknesses of flannel. Iron the linen in single folds, keeping a damp cloth over portions which will not be immediately reached. When the entire surface has been ironed, fold evenly lengthwise and with the selvage edges toward the ironer, again go over the entire upper side; then fold with the just completed portion inside, iron again, and so continue until the whole is ironed and folded. Both napkins and tablecloths are ironed in this way. They should be thoroughly dried with the iron and well aired before being laid away, in order to bring out the patterns well and to give them the desirable glossy finish. Colored table linen should be washed in tepid water containing a little powdered borax, which serves to set the color. Very little, if any, soap should be used. Rinse in tepid water containing a small quantity of boiled starch; dry in the shade, and iron while yet damp. Table linen should be carefully darned at once when it begins to wear and become thin, and may thus be preserved for a long time. When new, it should be washed before being made up, and the threads raveled or drawn, so as to make the ends exactly straight. Napkins should be washed before being cut apart. When not required for regular use, the linen should be folded loosely, and laid away without ironing in some place where it will not be subjected to pressure. When needed, it can be quickly dampened and ironed. THE GARBAGE.--What to do with the waste accumulating from preparation of foods is a question of no small importance. The too frequent disposition of such material is to dump it into a waste-barrel or garbage box near the back door, to await the rounds of the scavenger. Unless more than ordinary precautions in regard to cleanliness are observed, such a proceeding is fraught with great danger. The bits of moist food, scraps of meat, vegetables, and other refuse, very quickly set up a fermentative process, which, under the sun's rays, soon breeds miasm and germs; especially is this true if the receptacle into which the garbage is thrown is not carefully cleaned after each emptying. A foul-smelling waste-barrel ought never to be permitted under any circumstances. The best plan is to burn all leavings and table refuse as fast as made, which may be done without smell or smoke by opening all the back drafts of the kitchen range, and placing them on the hot coals to dry and burn. Some housekeepers keep in one end of the sink a wire dish drainer into which all fruit and vegetable parings are put. If wet, the water quickly drains from them, and they are ready to be put into the stove, where a very little fire soon reduces them to ashes. All waste products which cannot well be burned, may be buried at a distance from the house, but not too much in one spot, and the earth should be carefully covered over afterward. Under no circumstances should it be scattered about on the surface of the ground near the back door, as heedless people are apt to do. If the table refuse must be saved and fed to animals, it should be carefully sorted, kept free from all dishwater, sour milk, etc., and used as promptly as possible. It is a good plan to have two tightly covered waste pails of heavy tin to be used on alternate days. When one is emptied, it may be thoroughly cleansed and left to purify in the air and sunshine while the other is in use. Any receptacle for waste should be entirely emptied and thoroughly disinfected each day with boiling suds and an old broom. This is especially imperative if the refuse is to be used as food for cows, since the quality of the milk is more or less affected by that of the food. TABLE TOPICS. A woman cannot work at dressmaking, tailoring, or any other sedentary employment, ten hours a day, year in and out, without enfeebling her constitution, impairing her eyesight, and bringing on a complication of complaints; but she can sweep, cook, wash, and do the duties of a well-ordered house, with modern arrangements, and grow healthier every year. The times in New England when all women did housework a part of every day, were the times when all women were healthy.--_Harriet Beecher Stowe._ The best ways are commonly the easiest ways and those that give most comfort to the household. _Know how_ is a great labor-saving invention, on which there is no patent.--_Sel._ Who sweeps a room as for God's law Makes that and th' action fine. --_George Herbert._ A YEAR'S BREAKFASTS & DINNERS What to get for the family meals is frequently a most perplexing problem, especially when one remembers the many important points that should enter into the arrangement of the daily bill of fare. A well-arranged menu should be composed of articles which supply the requisite amount of food elements for proper nutrition, palatably prepared. These should be adapted to the season and also to the family purse. There should be an agreeable and pleasing change from day to day, with never too great variety at one meal, and no incongruous association of foods that do not harmonize, upon the same bill of fare. The amount of time and strength available for the preparation of the meal must also receive consideration. The problem would be easier of solution could one select her menu wholly from fresh material each time; but in most households the odds and ends and "left-over" foods must be utilized, and if possible compounded into dishes that will not have the savor of yesterday's breakfast or dinner. The making of a bill of fare offers opportunity for thought and study under all circumstances; but it is often particularly difficult for the housewife long accustomed to the use of foods of a different character, to make up a menu of hygienic dishes properly adapted to all requirements. For such of our readers as need aid in this direction, we give in this chapter bills of fare for fifty-two weeks' breakfasts and dinners. Not that we presume to have arranged a model dietary which every one can adopt,--individual preferences, resources, and various other conditions would preclude that,--but we have endeavored to prepare a list of menus suitable for use should circumstances admit, and which we trust may be found helpfully suggestive of good, hygienic living. We have given meats no place upon these bills of fare, as we wished particularly to illustrate how good, substantial menus of appetizing variety can be provided without their use; but such of our readers as desire this class of foods will have no difficulty in supplementing the bills we have arranged by adding such meats as accord with their tastes and purses, while our chapter on Meats will give them all needed information as to their preparation. In arranging the bills of fare it has been presupposed that the housewife has provided herself with at least a moderate allowance of canned or dried vegetables and fruits during their season, for use throughout the year. Effort has also been made to suggest an ample variety of seasonable and wholesome articles and to make provision for any probable left-over foods; and to illustrate how by planning and thinking beforehand the same material may be used to form the base of two different dishes for successive days, enough of which for both may often be cooked at the same time, thus economizing in time and fuel. No particular year has been taken, as we desired the menus to be adapted to all years, and as no dates could be given, we have taken even weeks, ending each with a Sabbath menu, beginning with the first month of the year. A third meal, if desired, whether it be luncheon or supper, should, for health's sake, be so simple in character that we have not deemed it necessary to give bills of fare. Breads, fruits, and grains, with milk, cream, and some simple relish, tastefully served, offer ample provision for a healthful and nourishing repast. No mention has been made of beverages upon the bills of fare. If any are used, hot milk or caramel coffee are to be preferred. Cooked fruit, either fresh, dried, or canned, is desirable for every meal, but the kind--as also of the fresh fruit upon the breakfast bill--may be arranged according to individual preferences and resources. The use of cream, sugar, and other accessories should be suited to circumstances. It is intended that croutons be served with the soups, and in arranging the variety of breads, an effort has been made to provide one of harder texture for use with grains and other soft foods. The wafers mentioned are the whole-wheat and gluten wafers manufactured by the Sanitarium Food Co., which by many families are considered more convenient for general use as a hard bread than the crisps, sticks, etc., which upon some of the menus are designed for the same purpose. Less variety may be used, and changes made to suit the taste and circumstances of those providing and partaking of the meals; but whatever is subtracted should still leave upon the bill of fare the more nutritious articles, like grains, whole-wheat bread, and other foods rich in nerve and muscle forming elements. Whether the housewife follows the bills of fare given with such modifications as are best suited to the needs of her household, or provides some of her own choosing, she will find it a great saving of vexation and trouble to make them out for several days or a week ahead, at one time, rather than from day to day or from meal to meal. She can then plan her work and her resources so as the more nearly to make "both ends meet," and can provide a more varied fare, while if changes are needed, they can be easily made by substituting one article for another, as circumstances demand. In the arrangement of her menus she will find it well to select first the grain and breads to be used, since being among the most nutritious of all foods, they may well form the chief and staple food, around which all other articles upon the bill of fare are grouped. If the grain chosen be rice, farina, or one largely composed of starch, the remainder of the menu should include some foods rich in nitrogenous elements, such as macaroni, whole-wheat or Graham breads, the legumes, eggs, etc. If the choice of grain be one containing a high percentage of nitrogenous material, less of this element will be required in the accompanying foods. As an aid in determining the nutritive value of any given food substance, the following table, presenting the results of the chemical analysis of the more common articles used as food, which we have compiled from the most recent scientific authorities, will be found helpful:-- TABLE SHOWING THE NUTRITIVE VALUES OF COMMON FOOD SUBSTANCES. (1)Water. (2)Albuminous elements. (3)Starch. (4)Grape Sugar. (5)Cane Sugar. (6)Free Fat. (7)Free Acid. GRAINS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Wheat, Poland 13.2 21.5 61.9 X 1.5 X Mich. White 12.8 11.6 71. X 1.3 X " Diehle 12.2 13.8 72.2 X X X Japanese 12.4 16.5 65.1 X 1.6 X Rye, Winter 8.7 11. 74.6 X 1.9 X German 8. 14. 78. X X X Barley 24. 10.5 66.7 X 2. X So. Russian 4. 12.7 70.9 X X X Oats 12. 10.7 58.3 X 7.8 X Corn, Flint 13.1 10.2 68.5 X 4.8 X Dent 13.4 9.4 68.5 X 5. X Sweet 13.4 11.4 62.7 X 7.8 X Rice 12.6 6.7 78.5 X .9 X Millet 11.8 10.5 68.2 X 4.2 X Buckwheat 12.7 10. 71.8 X 1.4 X Iceland Moss 16. 22. 36.3 X 1.4 X FLOUR. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Graham 13. 11.7 69.9 X 1.7 X Wheat 11.6 11.1 75.4 X 1.1 X Rye 13.7 11.6 69.7 X 2. X Barley 14.8 11.4 71.2 X 1.5 X Oat 7.7 15.1 67.2 X 7.1 X Corn 14.2 9.7 69.5 X 3.8 X Buckwheat 13.5 8.9 74.3 X 1.6 X Bean 10.3 23.2 59.4 X 2.1 X Pea 11.4 25.2 57.2 X 2. X Banana 14.9 2.9 77.9 X .5 X Arrowroot 18. X 82. X X X BREADS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Barley 12.4 9.4 64.4 4.7 1. X Whole Wheat 13. 8.7 60. 4. 6. X White 45.1 5.3 46. 2.3 .8 X Rye 42.3 6.1 46.9 2.3 .4 X Swedish Speise 12. 10. 72.3 3.1 1.6 X Brod Zwieback, White 13.3 8.5 73.3 1.8 1. X Rye 11.6 9.3 67.2 3.6 1. X Macaroni 13.1 9. 76.8 X .3 X Manna 15.3 1.9 18.1 49.[2] X X FRESH FRUITS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Apple 84.8 .4 X 7.2 X .8 Apricot 81.2 .5 X 4.6 X 1.2 Blackberry 86.4 .5 X 4.1 X .2 Banana 73. 1.9 X X .6 X Cherry 79.8 .7 X 10.2 X .9 Cranberry 89.6 .1 X 1.5 X 3.3 Currant 84.7 .5 X 6.4 X 2.3 Grape 78.2 .6 X 14.3 X .8 Gooseberry 85.7 .5 X 7.1 X 1.4 Pear 83.2 .4 X 8.2 X .2 Prune 81.2 .8 X 6.2 X .8 Plum 84.9 .4 X 3.6 X 2.5 Peach 80. .7 X 4.5 X .9 Raspberry 85.7 .4 X 3.9 X 1.4 Strawberry 87.6 1.1 X 6.3 .5 .9 Whortleberry 78.4 .8 X 5. X 1.6 DRIED FRUITS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Prune 29.3 2.3 .2 44.5 .5 X 2.7 Pear 29.4 2. 10.8 29.1 .4 X .8 Apple 27.9 1.3 5.6 42.8 .8 X 3.6 Cherry 49.8 2. X 31.2 X .3 X Raisin 32. 3.4 X 54.6 X .6 X Fig 31.2 4. X 49.8 X X X Date 33. 9. X X 58. X X NUTS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Chestnut 7.3 14.6 69. X X 2.4 X Walnut 7.2 15.8 13. X X 57.4 X Hazelnut 7.1 17.4 7.2 X X 62.6 X Sweet Almond 6.2 23.5 7.8 X X 53. X Peanut 6.5 26.3 1.8 X X 46.2 X Cocoanut 46.5 5.6 8. X X 35.9 X Syrup 24.6 X X 26.2 44.9 X X Honey 20.6 .8 X 72.8 1.8 X X VEGETABLES. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Carrot 85.8 1.2 X X .3 X Winter Cabbage 80. 4. X 1.2 .9 X Red Cabbage 90. 1.8 X 1.7 .2 X White Cabbage 90. 1.9 X 2.3 .2 X Spinach 38.5 3.5 X .1 .6 X Celery 84.1 1.5 X .8 .4 X Head Lettuce 94.3 1.4 X X .3 X Potato 75. 2.2 X X .2 X White Turnip 92.5 1.5 X X .2 X Beet 87.5 1.3 X X .1 X Sugar Beet 71.6 2. X 12.6 .5 X Parsnip 82. 1.2 X X .6 X Sweet Potato 71.8 1. X X .2 X Cucumber 95.2 1.2 X 1. X X Asparagas 93.7 1.8 X .4 .3 X Cauliflower 90.9 2.3 X 1.2 .3 X Melon 90.4 1. X 2.2 .3 X Squash 90.3 1.1 X 1.4 .1 X Onion 86. 1.7 X 2.8 .1 X Pumpkin 90.3 1.1 5.1 1.5 .1 X Tomato 92.4 1.6 X 2.5 .3 1.8 Peas, green, garden 78.4 6.4 12. X X .5 X small 10.3 24.6 52.6 X 3.5 X African 6.5 23.4 57.8 X 6. X green shelled 12.7 21.7 57.7 X 1.9 X Beans, field 13.5 25. 48.3 X 1.7 X French or Kidney 11. 23.7 55.6 X 2.2 X white 15. 26.9 48.8 X 3. X Lima 9. 21.9 60.6 X 1.6 X String beans 88.7 2.7 5.5 1.2 .1 X Lentils 12.3 25.9 53. X 1.9 X German 11.7 33. 30.3 X 8.7 X MILK AND BUTTER. Milk FOOD SUBSTANCES (1) (2) (3) (4) Sug. (6) (7) Mother's milk 89.2 .9 X X 5.4 3.2 X Cows' " 86. 4.1 X X 5.2 3.9 X Cream 66. 2.7 X X 2.8 26.7 X Swedish Butter 13.8 .6 X X .6 84.4 X French " 12.6 X X X .2 86.4 X Cheese, Stilton 32. 26.2 X X 34.5 3.3 X Skimmed milk 88. .4 X X 3.8 1.8 X Buttermilk 88. 4.1 X X 3.6 .7 X Milk of Cow 58. 1.7 X 2.8 X 35.2 X Tree MEATS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Lean Beef 72. 19.3 X X X 3.6 X Lean Mutton 72. 18.3 X X X 4.9 X Veal 63. 16.3 X X X 15.8 X Pork 39. 9.8 X X X 49.9 X Poultry 74. 21. X X X 3.8 X White Fish 78. 18.1 X X X 2.9 X Salmon 77. 16.1 X X X 5.5 X Entire Egg 74. 14. X X X 10.5 X White of Egg 78. 20.4 X X X X X Yolk of Egg 52. 16. X X X 30.7 X (8)Pectose. (9)Non-Nitrog. Substances. (10)Salts. (11)Cellulose. (12)Propor. Carbon to Nitrogenous. (13)Total Nutritive Value. GRAINS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Wheat, Poland X X 1.9 X 2.9 86.8 Mich. White X X 1.6 1.7 6.2 85.5 " Diehle X X 1.8 X 5.2 87.8 Japanese X X 1.5 2.9 4. 84.7 Rye, Winter X X 2.3 1.5 6.9 89.8 German X X X X 5.5 92. Barley X X 2.6 3.8 6.5 82.2 So. Russian X X 2.4 X 5.5 86. Oats X X 3.3 17.9 5.2 86.7 Corn, Flint X X 1.4 1.7 7.1 84.9 Dent X X 1.5 2.2 7.8 84.4 Sweet X X 1.8 2.9 6.1 83.7 Rice X X .8 .5 11.8 86.9 Millet X X 2.8 2.5 6.9 85.7 Buckwheat X X 1.9 1.7 7.3 85.6 Iceland Moss X X 1.4 2.9 2.6 81.1 FLOUR. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Graham X X 1.8 1.9 6.1 85.1 Wheat X X .6 .2 6.8 88.2 Rye X X 1.4 1.6 6.1 84.7 Barley X X .6 .5 6.3 84.7 Oat X X 2. .9 4.9 91.4 Corn X X 1.3 1.5 7.5 84.3 Buckwheat X X 1. .7 8.5 83.8 Bean X X 3.3 1.7 2.6 88. Pea X X 2.9 1.3 2.3 87.3 Banana X X 2.2 1.6 27. 83.5 Arrowroot X X X X 82. 82. BREADS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Barley X X 3.8 4.3 7.4 83.3 Whole Wheat X X 3. 5.3 8. 81.7 White X X .5 X 9.2 54.9 Rye X X 1.5 .5 8.1 57.2 Swedish Speise X X X 1. 7. 87. Brod Zwieback, White X X .6 1.5 9. 83.2 Rye X X 2.1 4.7 7.7 83.7 Macaroni X X .8 X 8.5 86.9 Manna X 5.6 X 10.1 67. 72.7 FRESH FRUITS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Apple 4.8 X .5 1.5 18. 13.7 Apricot 5.4 X .8 5.3 9.2 13.5 Blackberry 1.4 X .4 7. 6.2 8.1 Banana X 23.9 1. .3 .3 26.7 Cherry 1.8 X .7 5.9 14.5 14.8 Cranberry X X .2 6.3 15. 4.1 Currant .9 X .7 4.6 12.8 10.7 Grape 2. X .5 3.6 13.8 18.2 Gooseberry 1.4 X .4 3.5 14.2 10.8 Pear 3.3 X .3 4.4 20.5 12.4 Prune 4.9 X .7 5.5 7.7 13.4 Plum 4.6 X .7 4.3 9. 10.8 Peach 7.1 X .7 6.1 6.4 13.9 Raspberry .7 X .5 7.4 9.7 6.9 Strawberry .5 X .8 2.3 6.1 10.1 Whortleberry .9 X 1. 12.3 6.2 9.3 DRIED FRUITS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Prune 4.3 13.4 1.4 1.5 19.6 69.2 Pear 4.5 14.9 1.7 6.9 19.9 63.7 Apple 4.8 6.5 1.6 5.1 37.8 67. Cherry X 14.3 1.6 2.4 15.7 47.8 Raisin X 7.5 1.2 1.7 23. 66.3 Fig X X 2.9 12.1 12.4 36.7 Date X X X X 6.4 67. NUTS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Chestnut X X 3.3 3.4 4.8 89.3 Walnut X X 2. 4.6 4.4 88.2 Hazelnut X X 2.5 3.2 4. 89.7 Sweet Almond X X 3. 6.5 2.6 87.3 Peanut X X 3.3 13.9 1.7 79.6 Cocoanut X X 1. 2.9 7.8 50.5 Syrup X 2. 2.3 X 71. 75.4 Honey X 3.8 .2 X 91. 78.1 VEGETABLES. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Carrot X 9.2 1. 1.5 .2 11.7 Winter Cabbage X 10.4 1.6 1.9 .5 18.1 Red Cabbage X 4.2 .8 1.3 1. 8.7 White Cabbage X 2.6 1.2 1.8 1.3 8.2 Spinach X 4.3 2. 1. .2 10.5 Celery X 11. .8 1.4 .8 14.5 Head Lettuce X 2.2 1. .8 1.8 4.9 Potato X 21. 1. .6 .1 24.4 White Turnip X 3. .7 2.1 .1 5.4 Beet X 9. 1.1 1. .1 11.5 Sugar Beet X .7 1. 11.6 21.5 23.3 Parsnip X 7.2 1. 8. .5 10. Sweet Potato X 25.3 .7 1. .2 27.2 Cucumber X 1.4 .4 .8 .8 4. Asparagas X 2.3 .5 1. .4 5.3 Cauliflower X 3.4 .8 .9 .6 8.2 Melon X 4. .7 1.4 2.1 3.8 Squash X 5.2 .7 1.2 1.3 8.5 Onion X 8. .7 .7 1.7 13.3 Pumpkin X X .7 1.2 6. 8.5 Tomato X X .6 .8 1.8 6.8 Peas, green, garden X X .8 1.9 2. 19.7 small X X 2.6 6.4 2.2 83.3 African X X 3. 3.3 2.7 90.2 green shelled X X 2.8 3.2 2.7 84.1 Beans, field X X 3.5 8. 2. 78.5 French or Kidney X X 3.7 3.8 2.4 85.2 white X X 3.5 2.8 1.9 82.2 Lima X X 2.9 4. 3.1 93. String beans X X .6 1.2 2.5 10.1 Lentils X X 3. 3.9 2.1 83.8 German X X 2.7 13.6 1.2 74.7 MILK AND BUTTER. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Mother's milk X X .4 X X X Cows' " X X .8 X 2.2 14. Cream X X 1.8 X 11. 34. Swedish Butter X X .6 X 141. 86.2 French " X X .8 X 86.6 87.4 Cheese, Stilton X X 4. X 1.4 68. Skimmed milk X X .8 X 1.4 10.4 Buttermilk X X .8 X 1. 9.2 Milk of Cow X X .5 X 2.2 40.2 Tree MEATS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Lean Beef X X 5.1 X .18 28. Lean Mutton X X 4.8 X .26 28. Veal X X 4.7 X .93 37. Pork X X 2.3 X .49 61. Poultry X X 1.2 X .18 26. White Fish X X 1. X .16 22. Salmon X X 1.4 X .34 23. Entire Egg X X 1.5 X .75 26. White of Egg X X 1.6 X X 22. Yolk of Egg X X 1.3 X 1.9 48. [Footnote 1: Chiefly sugar and starch.] [Footnote 2: Mannite] BILLS OF FARE FOR EVERY DAY IN THE YEAR. In the following pages will be found a breakfast and dinner bill of fare for every day in the year, beginning with January 1. We would particularly recommend a trial of their use by the young and inexperienced matron just entering upon housekeeping, whose desire should be to begin right--provide simple and healthful as well as palatable food for her family. To many such we trust that our "year's breakfasts and dinners" may come like the grateful suggestions of a helpful friend. An explanation of the bills of fare has been given in the preceding pages, and need not be repeated here. FIRST WEEK FIRST DAY BREAKFAST Fresh Fruit Rolled Oats Gravy Toast Corn Puffs Breakfast Rolls Stewed Fruit DINNER Vegetable Oyster Soup Baked Potato with Tomato Cream Sauce Mashed Peas Baked Squash Rolled Rye Whole-Wheat Bread Cream Crisps Stewed Fruit Pop Corn Pudding SECOND DAY BREAKFAST Fresh Fruit Cerealine Snowflake Toast Whole-Wheat Puffs Toasted Wafers Baked Sweet Apples Stewed Fruit DINNER Swiss Potato Soup Baked Potato and Pease Gravy Macaroni with Kornlet Stewed Lima Beans Pearl Barley Corn Cake Cream Crisps Stewed Fruit Cracked Wheat Pudding THIRD DAY BREAKFAST Fresh Fruit Rice with Fig Sauce Cream Toast Breakfast Rolls Whole-Wheat Bread Baked Sweet Apples Stewed Fruit DINNER Lima Bean Soup Mashed Potato Scalloped Vegetable Oysters Hominy Graham Puffs Oatmeal Bread Toasted Wafers Stewed Fruit Simple Custard Pie FOURTH DAY BREAKFAST Fresh Fruit Rolled Wheat Dry Toast with Hot Cream Hominy Gems Toasted Wafers Baked Sweet Potatoes with Tomato Gravy Celery Stewed Fruit DINNER Tomato Cream Soup Boiled Potatoes with Cream Sauce Mashed Peas Baked Chestnuts Whole-Wheat Puffs Graham Bread Rice Stewed Fruit Stewed Fruit Pudding FIFTH DAY BREAKFAST Fresh Fruit Mixed Mush Browned Sweet Potato Macaroni with Cream Sauce Baked Sweet Apples Graham Bread Corn Puffs Toasted Wafers Stewed Fruit DINNER Cream Pea Soup Mashed Potatoes Baked Cabbage Stewed Corn Pearl Wheat Zwieback Current Puffs Graham Bread Stewed Fruit Apple Tart SIXTH DAY BREAKFAST Fresh Fruit Graham Grits Toasted Wafers Celery Toast Raised Biscuit Whole-Wheat Puffs Baked Sweet Apples Stewed Fruit DINNER Corn Soup Baked Squash Mashed Beans Rolled Rye Beaten Biscuit Graham Bread Stewed Fruit Apple Meringue Desert SABBATH BREAKFAST Oranges Oatmeal Prune Toast Baked Sour Apples Breakfast Rolls Fruit Bread Stewed Fruit DINNER Tomato and Macaroni Soup Canned Green Peas Scalloped Potato Steamed Rice Whole-Wheat Bread Plain Buns Zwieback Stewed Fruit Fresh Fruit and Nuts SECOND WEEK. FIRST DAY BREAKFAST Fresh Fruit Graham Mush with Dates Cream Toast Toasted Rolls Fruit Bread Whole-Wheat Puffs Stewed Fruit DINNER Combination Soup Boiled Potato with Cream Sauce Pease Cakes Stewed Celery Cracked Wheat Whole-Wheat Bread Sally Lunn Gems Zwieback Stewed Fruit Apple Tapioca SECOND DAY BREAKFAST Fresh Fruit Plum Porridge Strawberry Toast Whole-Wheat Bread Graham Crisps Pop Overs Baked Apples Stewed Fruit DINNER Celery Soup No. 2. Mashed Squash Mashed Potato Chopped Turnip Rolled Wheat Graham Crisps Rye Gems Stewed Fruit Cream Rice Pudding THIRD DAY BREAKFAST Fresh Fruit Granola Fruit Mush Corn Cake Toasted Wafers Graham Puffs Boiled Macaroni Stewed Fruit DINNER Swiss Potato Soup Baked Sweet Potato Boiled Beets, Sliced Succotash Graham Grits Graham Bread Toasted Rolls Stewed Fruit Cornstarch Meringue FOURTH DAY BREAKFAST Fresh Fruit Oatmeal Snowflake Toast Toasted Wafers Currant Puffs Graham Bread Baked Apples Stewed Fruit DINNER Oatmeal Soup Mashed Sweet Potato Scalloped Tomatoes Farina Graham Fruit Bread Crusts Zwieback Stewed Fruit Apple Pie FIFTH DAY BREAKFAST Fresh Fruit Graham Apple Mush Gravy Toast Breakfast Rolls Graham Fruit Bread Macaroni with Kornlet Stewed Fruit DINNER Vegetable Soup Mashed Potato Cabbage Salad Mashed Peas with Tomato Sauce Pearl Barley Toasted Wafers Vienna Bread Whole-Wheat Puffs Stewed Fruit Rice Mold with Fruit Sauce SIXTH DAY BREAKFAST Fresh Fruit Orange Rice Blackberry Toast Currant Puffs Graham Crisps Baked Apples Stewed Fruit DINNER Cream Barley Soup Potato Puffs Baked Beets Stewed Corn and Tomatoes Pearl Wheat Parker House Rolls Zwieback Corn Puffs Stewed Fruit Prune Pudding SABBATH BREAKFAST Fresh Fruit Rolled Oats Grape Toast Toasted Wafers Fruit Bread Whole-Wheat Puffs Cup Custard Stewed Fruit DINNER Cream Pea Soup Stewed Potato Canned Okra and Tomato Browned Rice Beaten Biscuits Graham Crackers Fruit Bread Stewed Fruit Prune Pie with Granola Crust THIRD WEEK. FIRST DAY BREAKFAST Fresh Fruit Graham Mush with Raisins Gravy Toast Toasted Beaten Biscuit Whole-Wheat Puffs Baked Potato with Celery Sauce Stewed Fruit DINNER Baked Bean Soup Steamed Potatoes with Pease Gravy Scalloped Vegetable Oysters Mashed Parsnip Graham Grits Whole-Wheat Bread Rye Gems Toasted Wafers Stewed Fruit Bread Custard Pudding SECOND DAY BREAKFAST Fresh Fruit Rolled Oats Peach Toast Cottage Cheese Hoe Cake Graham Wafers Graham Puffs Stewed Fruit DINNER Lentil and Parsnip Soup Mashed Potato Celery Hulled Corn Scalloped Tomato Macaroni with Raisins Raised Corn Bread Cream Crisps Stewed Fruit Farina Blancmange THIRD DAY BREAKFAST Fresh Fruit Oatmeal Porridge Celery Toast Potato Cakes Cream Rolls Whole-Wheat Bread Zwieback Baked Sweet Apples Stewed Fruit DINNER Cream Rice Soup Boiled Potato with Brown Sauce Stewed Cabbage Mashed Split Peas Boiled Wheat Whole-Wheat Bread Toasted Rolls Currant Puffs Stewed Fruit Corn Meal Pudding FOURTH DAY BREAKFAST Fresh Fruit Rolled Rye Apricot Toast Crusts Toasted Wafers Corn Puffs Granola Baked Apples Stewed Fruit DINNER Cream Pea Soup Mashed Potato Cabbage Hash Stewed Vegetable Oysters Graham Mush Graham Puffs Buns Toasted Wafers Stewed Fruit Cornstarch with Raisins FIFTH DAY BREAKFAST Fresh Fruit Rice with Fig Sauce Graham Gruel Lentil Toast Beaten Biscuits Graham Gems Zwieback Baked Potato with Cream Gravy Stewed Fruit DINNER Mixed Potato Soup Macaroni with Kornlet Baked Beans Graham Grits Toasted Beaten Biscuit Whole-Wheat Bread Sally Lunn Gems Stewed Fruit Fig Pudding with Orange Sauce SIXTH DAY BREAKFAST Fresh Fruit Brewis Blackberry Toast Toasted Wafers Whole-Wheat Puffs Graham Bread Macaroni with Tomato Sauce Stewed Fruit DINNER Canned Green Pea Soup Boiled Potato Corn and Tomato Mashed Lentils and Beans Farina Graham Crusts Zwieback Cream Crisps Stewed Fruit Rice and Tapioca Pudding SABBATH BREAKFAST Fresh Fruit Granola Fruit Mush Grape Toast Graham Fruit Bread Beaten Biscuit Baked Sour Apples Stewed Fruit DINNER Canned Corn Soup Creamed Potatoes Mashed Peas Cold Boiled Beets, sliced Steamed Rice Graham Bread Beaten Biscuit Toasted Wafers Stewed Fruit Raised Jelly Cake Fresh Fruit FOURTH WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Snowflake Toast Toasted Beaten Biscuit Whole-Wheat Bread Corn Puffs Steamed Figs Stewed Fruit DINNER Pea and Tomato Soup Baked Potatoes with Brown Sauce Cabbage Salad Parsnips with Egg Sauce Cracked Wheat Whole-Wheat Bread Rye Gems Sticks Stewed Fruit Rice and Stewed Apple Dessert SECOND DAY BREAKFAST Fresh Fruit Oatmeal Prune Toast Pop Overs Whole-Wheat Bread Cream Rolls Baked Apples Stewed Fruit DINNER Vegetable Oyster Soup Boiled Potato with Lentil Gravy Turnips in Juice Celery with Tomato Cracked Wheat Toasted Rolls Raised Biscuit Oatmeal Gems Stewed Fruit Tapioca and Fig Pudding THIRD DAY BREAKFAST Fresh Fruit Graham Mush with Dates Gravy Toast Hoe Cake Graham Sticks Whole-Wheat Bread Boiled Macaroni Baked Chestnuts Stewed Fruit DINNER Celery Soup No. 2 Mashed Sweet Potato Chopped Beets Succotash Graham Grits Toasted Wafers Graham Bread Currant Puffs Stewed Fruit Banana Dessert FOURTH DAY BREAKFAST Fresh Fruit Rolled Wheat Apple Toast Graham Puffs Zwieback Graham Bread Baked Bananas Stewed Fruit DINNER Parsnip Soup No. 2 Scalloped Potatoes Stewed Lima Beans Macaroni with Egg Sauce Farina Graham Crisps Crescents Whole-Wheat Puffs Stewed Fruit Prune Dessert FIFTH DAY BREAKFAST Fresh Fruit Cerealine Cakes Gravy Toast Bean Gems Graham Crisps Fruit Bread Baked Apples Stewed Fruit DINNER Vegetable Soup Baked Potato with Tomato Cream Sauce Stewed Parsnip with Celery Mashed Peas Pearl Wheat Toasted Wafers Fruit Bread Graham Gems Stewed Fruit Lemon Pie SIXTH DAY BREAKFAST Fresh Fruit Oatmeal Porridge Cream Toast Breakfast Rolls Whole-Wheat Bread Corn Puffs Macaroni with Raisins Stewed Fruit DINNER Cream Pea Soup Stewed Potato Hulled Corn Chopped Turnip Rolls Toasted Wafers Graham Gems Stewed Fruit Molded Cracked Wheat with Fruit Sauce SABBATH BREAKFAST Fresh Fruit Rolled Rye Prune Toast Pulled Bread Fruit Rolls Toasted Wafers Citron Apples Stewed Fruit DINNER Lentil Soup Macaroni with Tomato Sauce Stewed Corn Steamed Rice Cream Crisps Whole-Wheat Bread Stewed Fruit Caramel Custards Fruit and Nuts FIFTH WEEK FIRST DAY BREAKFAST Fresh Fruit Plum Porridge Tomato Toast Whole-Wheat Puffs Whole-Wheat Bread Toasted Rolls Baked Apples Stewed Fruit DINNER Canned Okra and Tomato Soup Baked Sweet Potatoes Mashed Cabbage Pease Cakes Boiled Wheat Oatmeal Crisps Graham Gems Whole-Wheat Bread Stewed Fruit Carrot Pudding SECOND DAY BREAKFAST Fresh Fruit Oatmeal Porridge Banana Toast Whole-Wheat Puffs Zwieback Rye Bread Browned Sweet Potato Baked Sour Apples Stewed Fruit DINNER Bean and Potato Soup Potatoes Stewed with Celery Egg Macaroni Stewed Carrots Hominy Rye Bread Sticks Currant Buns Stewed Fruit Prune Whip THIRD DAY BREAKFAST Fresh Fruit Corn Meal Mush Snowflake Toast Hominy Gems Sticks Whole-Wheat Bread Baked Sweet Apples Stewed Fruit DINNER Brown Soup Baked Potato with Cream Sauce Scalloped Turnip Mashed Chestnuts Lentil Puree with Lemon Graham Grits Graham Bread Beaten Biscuit Rye Gems Stewed Fruit Cream Rice Pudding FOURTH DAY BREAKFAST Fresh Fruit Graham Apple Mush Blackberry Toast Toasted Wafers Graham Bread Whole-Wheat Puffs Stewed Fruit DINNER Black Bean Soup Mashed Potato Scalloped Tomatoes Stewed Vegetable Oysters Pearl Wheat Sally Lemon Gems Graham Bread Zwieback Stewed Fruit Apple Tart FIFTH DAY BREAKFAST Fresh Fruit Oatmeal Vegetable Oyster Toast Graham Bread Toasted Wafers Corn Cake Baked Sweet Potato Stewed Fruit DINNER Vegetable Soup Baked Potato Stewed Beans Kornlet Chopped Beets Browned Rice Rye Gems Toasted Wafers Whole-Wheat Bread Stewed Fruit Orange Pudding SIXTH DAY BREAKFAST Fresh Fruit Boiled Oats Strawberry Toast Graham Gems Hoe Cakes Toasted Wafers Macaroni with Kornlet Stewed Fruit DINNER Tomato and Vermicelli Soup Browned Potato Cabbage Salad Baked Squash Mashed Peas Rice Whole-Wheat Puffs Toasted Wafers Graham Bread Stewed Fruit Baked Corn Meal Pudding SABBATH BREAKFAST Fresh Fruit Lemon Rice Dry Toast with Hot Cream Fruit Bread Beaten Biscuit Graham Crackers Baked Sour Apples Stewed Fruit DINNER Canned Pea Soup Chopped Sweet Potatoes Stewed Lima Beans Celery Boiled Wheat Beaten Biscuit Whole-Wheat Bread Toasted Wafers Stewed Fruit Squash Pie SIXTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mush with Dates Poached Eggs on Toast Corn Cakes Toasted Beaten Biscuit Whole-Wheat Bread Stewed Fruit DINNER Bean and Hominy Soup Potato Rice Turnips with Cream Sauce Mashed Parsnips Baked Barley Whole-Wheat Bread Cream Graham Rolls Stewed Fruit Plain Fruit Pudding SECOND DAY BREAKFAST Fresh Fruit Rice with Fig Sauce Gravy Toast Toasted Rolls Whole-Wheat Puffs Crescents Baked Sweet Apples Stewed Fruit DINNER Swiss Lentil Soup Baked Potato Boiled Beets Stewed Cabbage Mashed Squash Cracked Wheat Graham Raised Biscuit Cream Crisps Stewed Fruit Farina Blancmange with Mock Cream THIRD DAY BREAKFAST Fresh Fruit Oatmeal Dry Toast with Hot Cream Whole-Wheat Bread Cream Crisps Graham Puffs Lemon Apples Macaroni with Cream Sauce Stewed Fruit DINNER Velvet Soup Mashed Potato Mashed Peas Vegetable Hash Graham Grits Graham Bread Sticks Toasted Wafers Stewed Fruit Cracked Wheat Pudding FOURTH DAY BREAKFAST Fresh Fruit Corn Meal Mush Gravy Toast Toasted Wafers Currant Puffs Baked Sour Apples Stewed Fruit DINNER Pea and Tomato Soup Boiled Potato with Cream Sauce Browned Parsnips Baked Turnip Pearl Wheat Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit Almond Cornstarch Pudding FIFTH DAY BREAKFAST Fresh Fruit Corn Meal Porridge Cream Toast Zwieback Whole-Wheat Puffs Toasted Wafers Macaroni with Egg Sauce Stewed Fruit DINNER Plain Rice Soup Potato Snowballs Carrots with Egg Sauce Mashed Beans Rolled Wheat Fruit Loaf Crusts Toasted Wafers Stewed Fruit Apple Tart SIXTH DAY BREAKFAST Fresh Fruit Rolled Oats Prune Toast Graham Rolls Fruit Bread Bean Gems Stewed Fruit DINNER Vegetable Broth Baked Potato Scalloped Vegetable Oysters Hulled Corn Pearl Barley Toasted Wafers Zwieback Whole-Wheat Puffs Stewed Fruit Floating Islands Oranges SABBATH BREAKFAST Fresh Fruit Rolled Wheat with Raisins Blackberry Toast Graham Raised Biscuit Toasted Wafers Breakfast Rolls Stewed Fruit Baked Sour Apples DINNER Canned Green Corn Soup Stewed Potato Macaroni with Tomato Sauce Rice Buns Toasted Wafers Beaten Biscuit Stewed Fruit Bread Custard Almonds SEVENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Dry Toast with Hot Cream Whole-Wheat Puffs Toasted Rolls Steamed Figs Stewed Fruit DINNER Cream Barley Soup Steamed Potatoes with Cream Sauce Baked Parsnips Scalloped Beans Browned Rice Toasted Wafers Whole Wheat Puffs Graham Crisps Stewed Fruit. Cocoanut Blancmange or Fresh Fruit SECOND DAY BREAKFAST Fresh Fruit Rice with Lentil Gravy Snowflake Toast Crusts Toasted Wafers Corn Puffs Baked Apples Stewed Fruit DINNER Combination Soup Baked Potato Mashed Squash Turnips in Juice Graham Grits Graham Crisps Whole-Wheat Bread Zwieback Stewed Fruit Orange Float THIRD DAY BREAKFAST Fresh Fruit Rolled Wheat Lentil Toast Granola Toasted Wafers Graham Puffs Creamed Potatoes Celery Stewed Fruit DINNER Bean and Tomato Soup Mashed Potatoes Scalloped Vegetable Oysters Macaroni with Tomato Sauce Cracked Wheat Corn Bread Whole-Wheat Puffs Graham Crackers Stewed Fruit Apples or Bananas FOURTH DAY BREAKFAST Fresh Fruit Corn Meal Mush Apple Toast Rye Bread Pop Overs Toasted Wafers Roasted Almonds Stewed Fruit DINNER Brown Soup Baked Potatoes Carrots with Egg Sauce Mashed Peas Corn Meal Cubes with Hot Cream Rye Bread Graham Sticks Stewed Fruit Farina Fruit Mold FIFTH DAY BREAKFAST Fresh Fruit Rolled Oats Dry Toast with Hot Cream Corn Puffs Toasted Wafers Rye Bread Steamed Figs Stewed Fruit DINNER Cream Pea Soup Boiled Potato with Brown Sauce Baked Cabbage Stewed Corn Rolled Rye Currant Puffs Toasted Wafers Graham Bread Stewed Fruit Date Pudding with Lemon Sauce SIXTH DAY BREAKFAST Fresh Fruit Oatmeal Porridge Snowflake Toast Zwieback Whole-Wheat Puffs Crescents Boiled Macaroni Baked Apples Stewed Fruit DINNER Corn Soup Steamed Potatoes with Cream Sauce Stewed Lima Beans Baked Beets Pearl Wheat Vienna Bread Graham Crisps Oatmeal Gems Stewed Fruit Apple Manioca or Fresh Fruit SABBATH BREAKFAST Fresh Fruit Oatmeal Tomato Toast Currant Buns Toasted Wafers Citron Apples Stewed Fruit DINNER Canned Pea Soup Stewed Potato Succotash Graham Grits Whole-Wheat Bread Toasted Wafers Graham Rolls with Fruit Jelly Stewed Fruit Bananas EIGHTH WEEK FIRST DAY BREAKFAST Fresh Fruit Plum Porridge Peach Toast Whole-Wheat Puffs Whole-Wheat Bread Granola Toasted Wafers Stewed Fruit DINNER Vegetable Soup Potato Rice Scalloped Tomatoes Mashed Parsnips Boiled Wheat Zwieback Whole-Wheat Bread Sally Lunn Gems Stewed Fruit Oranges and Nuts SECOND DAY BREAKFAST Fresh Fruit Rice with Fig Sauce Gravy Toast Hoe Cake Toasted Wafers Whole-Wheat Bread Stewed Fruit DINNER Lima Bean Soup Boiled Potatoes Mashed Turnips Canned Green Peas Pearl Barley Fruit Loaf Beaten Biscuit Farina Blancmange with Fruit Sauce Stewed Fruit THIRD DAY BREAKFAST Fresh Fruit Oatmeal Banana Toast Corn Puffs Toasted Beaten Biscuit Baked Apples Stewed Fruit DINNER Lentil and Parsnip Soup Scalloped Potato Chopped Cabbage Hulled Corn Graham Apple Mash Graham Puffs Fruit Bread Toasted Wafers Stewed Fruit Grape Apples FOURTH DAY BREAKFAST Fresh Fruit Brewis Cream Toast Macaroni with Cream sauce Corn Puffs Graham Bread Toasted Wafers Stewed Fruit Dates DINNER Tomato and Macaroni Soup Potato Puffs Stewed Split Peas Sliced Beets Crusts Graham Bread Fruit Rolls Molded Cracked Wheat with Fruit Juice Stewed Fruit Bananas FIFTH DAY BREAKFAST Fresh Fruit Graham Grits Prune Toast Peas Puree Fruit Rolls Rye Gems Baked Apples Stewed Fruit DINNER Potato Soup with Vermicelli Boiled Potato with Brown Sauce Mashed Squash Baked Beans Pearl Wheat Graham Bread Toasted Wafers Granola Gems Stewed Fruit Apple Tart SIXTH DAY BREAKFAST Fresh Fruit Wheat Porridge Gravy Toast Graham Puffs Hoe Cake Toasted Wafers Lemon Apples Stewed Fruit DINNER Pea and Tomato Soup Steamed Potato Stewed Corn Macaroni Baked with Granola Graham Grits Whole-Wheat Bread Bean Gems Toasted Wafers Stewed Fruit Orange Custard SABBATH BREAKFAST Fresh Fruit Orange Rice Strawberry Toast Beaten Biscuit Fruit Bread Roasted Almonds Stewed Fruit DINNER Creamed Corn Soup Creamed Potatoes Macaroni with Tomato Baked Wheat Beaten Biscuit Fruit Bread Toasted Wafers Stewed Fruit Cocoanut Layer Cake California Grapes NINTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mush with Dates Gravy Toast Graham Gems Toasted Beaten Biscuit Whole-Wheat Bread Baked Apples Stewed Fruit DINNER Brown Soup Mashed Potato Stewed Lima Beans Baked Beets Graham Grits Graham Gems Whole-Wheat Bread Graham Crackers Stewed Fruit Snowball Custard or Fresh Fruit SECOND DAY BREAKFAST Fresh Fruit Graham Grits Gruel, with Croutons Apple and Prune Toast Whole-Wheat Puffs Toasted Wafers Lemon Apples Stewed Fruit DINNER Lima Bean and Tapioca Soup Beet Hash Stewed Vegetable Oysters Mashed Peas with Tomato Sauce Rice with Raisins Raised Biscuit Cream Crisps Stewed Fruit Apple Rose Cream THIRD DAY BREAKFAST Fresh Fruit Oatmeal Tomato Toast Raised Biscuits Crusts Toasted Wafers Baked Apples Stewed Fruit DINNER Scalloped Potatoes Cabbage Celery Stewed Tomato Baked Squash Pearl Wheat Whole-Wheat Bread Graham Crackers Whole-Wheat Puffs Stewed Fruit Rice Fruit Pudding FOURTH DAY BREAKFAST Fresh Fruit Rolled Wheat Apple Toast Breakfast Rolls Whole-Wheat Bread Steamed Figs Stewed Fruit DINNER Black Bean Soup Mashed Potato Scalloped Potato Baked Parsnips Rolled Rye Toasted Rolls Whole-Wheat Bread Currant Puffs Stewed Fruit Baked Apple Loaf FIFTH DAY BREAKFAST Fresh Fruit Rolled Oats Snowflake Toast Whole-Wheat Puffs Date Bread Toasted Wafers Granola Stewed Fruit DINNER Parsnip Soup Baked Potato with Cream Sauce Mashed Lentils with Beans Boiled Macaroni Farina Whole-Wheat Bread Cream Crisps Stewed Fruit Apple and Fig Tapioca SIXTH DAY BREAKFAST Fresh Fruit Corn Meal Mush Lentil Toast Cream Crisps Date Bread Graham Puffs Baked Apples Stewed Fruit DINNER Macaroni Soup Stewed Split Peas Scalloped Turnip Browned Rice Corn Meal Mush Rolls Whole-Wheat Bread Toasted Wafers Stewed Fruit Farina Custard or Fresh Fruit SABBATH BREAKFAST Fresh Fruit Granola Fruit Mush Prune Toast Graham Fruit Bread Toasted Rolls Baked Sour Apples Stewed Fruit DINNER Tomato Cream Soup Potato Cakes Stewed Corn Steamed Rice Beaten Biscuits Buns Stewed Fruit Apple Pie or Fresh Fruit TENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Dry Toast with Hot Cream Toasted Beaten Biscuits Corn Cakes Granola Stewed Fruit DINNER Potato Soup Scalloped Beans Macaroni baked with Granola Graham Grits Graham Crisps Pop Overs Whole-Wheat Bread Stewed Fruit Stewed Fruit Pudding SECOND DAY BREAKFAST Fresh Fruit Oatmeal Strawberry Toast French Rolls Toasted Wafers Baked Apples Stewed Fruit DINNER Combination Soup Scalloped Potato Browned Parsnips Hulled Corn Graham Apple Mush Rye Bread Zwieback Whole-Wheat Puffs Stewed Fruit Cocoanut Cornstarch Pudding THIRD DAY BREAKFAST Fresh Fruit Graham Grits Gravy Toast Graham Gems Rye Bread Toasted Wafers Steamed Figs Stewed Fruit DINNER Parsnip Soup No. 2. Boiled Potatoes with Tomato Cream Sauce Mashed Peas Chopped Cabbage Pearl Barley Crusts Corn Dodgers Graham Crackers Stewed Fruit Cream Rice Pudding FOURTH DAY BREAKFAST Fresh Fruit Rolled Oats Blackberry Toast Whole-Wheat Puffs Toasted Wafers Baked Apples Stewed Fruit DINNER Cream Pea Soup Potato Rice Succotash Stewed Tomato Cracked Wheat with Raisins Rye Bread Sticks Graham Puffs Stewed Fruit Bread Pudding or Fresh Fruit FIFTH DAY BREAKFAST Fresh Fruit Rolled Rye Cream Toast Graham Gems Hoe Cake Toasted Wafers Baked Potato with Cream Gravy Roasted Almonds Stewed Fruit DINNER Lentil Soup Steamed Potato with Brown Sauce Cabbage Celery Carrots with Egg Sauce Macaroni with Kornlet Farina Graham Bread Toasted Wafers Currant Puffs Stewed Fruit Baked Apples with Whipped Cream SIXTH DAY BREAKFAST Fresh Fruit Rolled Wheat with Dates Boiled Macaroni Graham Biscuits Breakfast Rolls Baked Apples Stewed Fruit DINNER Carrot Soup Baked Potatoes Mashed Turnips Baked Squash Hominy Graham Bread Toasted Rolls Whole-Wheat Puffs Stewed Fruit Banana Shortcake Nuts SABBATH BREAKFAST Fresh Fruit Boiled Wheat Grape Toast Fruit Bread Beaten Biscuits Citron Apples Stewed Fruit DINNER Tomato and Macaroni Soup Browned Potatoes Canned Green Peas Steamed Rice Fruit Bread Toasted Wafers Beaten Biscuit Stewed Fruit Almond Cream ELEVENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Browned Rice Gravy Toast Whole-Wheat Puffs Toasted Beaten Biscuits Macaroni with Raisins Steamed Figs Stewed Fruit DINNER Pea and Tomato Soup Scalloped Potatoes Mashed Parsnips Hulled Corn Mixed Mush Rye Gems Corn Bread Toasted Wafers Stewed Fruit Apple Custard or Fresh Fruit SECOND DAY BREAKFAST Fresh Fruit Corn Meal Mush Apricot Toast Graham Gems Corn Bread Toasted Wafers Baked Apples Stewed Fruit DINNER Plain Rice Soup Mashed Potato Scalloped Turnip Stewed Split Peas Farina Fruit Mush Whole-Wheat Bread Sally Lunn Gems Zwieback Stewed Fruit Rice and Tapioca Pudding THIRD DAY BREAKFAST Fresh Fruit Parched Farinose Tomato Toast Whole-Wheat Bread Toasted Wafers Pop Overs Browned Corn Meal Mush Baked Apples Stewed Fruit DINNER Brown Soup Stewed Potatoes Chopped Beets Mashed Lima Beans Pearl Wheat Pulled Bread Toasted Wafers Whole-Wheat Puffs Stewed Fruit Bread and Fruit Custard FOURTH DAY BREAKFAST Fresh Fruit Oatmeal Dry Toast with Hot Cream Whole-Wheat Puffs Toasted Wafers Roasted Almonds Stewed Fruit DINNER Oatmeal Soup Boiled Potato Cabbage and Tomato Mashed Peas Rice Cream Rolls Whole-Wheat Bread Stewed Fruit Tapioca Lemon Jelly FIFTH DAY BREAKFAST Fresh Fruit Corn Meal Gruel with Croutons Boiled Macaroni Graham Gems Rolls Whole-Wheat Bread Baked Potato with Gravy Cottage Cheese Stewed Fruit DINNER Baked Bean Soup Mashed Potato Carrots with Egg Sauce Scalloped Tomato Graham Grits Graham Bread Buns Cream Crisps Stewed Fruit Dried Apple Pie or Fresh Fruit SIXTH DAY BREAKFAST Fresh Fruit Rolled Rye Graham Bread Breakfast Rolls Potato Cakes Peas Puree Baked Apples Stewed Fruit DINNER Cream Barley Soup Boiled Potato with Cream Sauce Succotash Macaroni with Tomato Sauce Rolled Wheat with Raisins Graham Puffs Whole-Wheat Bread Toasted Wafers Stewed Fruit Graham Grits Pudding SABBATH BREAKFAST Fresh Fruit Rolled Oats Prune Toast Fruit Rolls Graham Biscuit Baked Apples Stewed Fruit DINNER Lima Bean Soup Stewed Potato Cold Sliced Beets Kornlet Steamed Rice Graham Bread Toasted Wafers Fruit Rolls Stewed Fruit Fresh Fruit and Nuts TWELFTH WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Whole-Wheat Puffs Toasted Wafers Baked Potato with Cream Sauce Steamed Eggs Stewed Fruit DINNER Cream Pea Soup Mashed Potatoes Scalloped Tomatoes Stewed Cabbage Pearl Barley Cream Crisps Graham Bread Stewed Fruit Farina Blancmange with Cocoanut Sauce SECOND DAY BREAKFAST Fresh Fruit Oatmeal Apple and Apricot Toast Cream Rolls Graham Bread Baked Apples Stewed Fruit DINNER Pea and Tomato Soup Potato Rice Creamed Parsnips Chopped Turnip Graham Mush Crusts Graham Bread Cream Rolls Stewed Fruit Prune and Tapioca Pudding THIRD DAY BREAKFAST Fresh Fruit Corn Meal Mush with Fruit Cream Toast Whole-Wheat Puffs Toasted Wafers Parker House Rolls Baked Apples Stewed Fruit DINNER Vegetable Broth Baked Potato and Brown Sauce Boiled Beets Corn and Tomato Graham Grits Mush Rolls Whole-Wheat Bread Sally Lunn Gems Stewed Fruit Cream Rice Pudding FOURTH DAY BREAKFAST Fresh Fruit Plum Porridge Prune Toast Toasted Rolls Whole-Wheat Bread Citron Apples Stewed Fruit DINNER Tomato and Vermicelli Soup Beet Hash Mashed Peas Macaroni with Kornlet Orange Rice Whole-Wheat Bread Toasted Wafers Currant Puffs Stewed Fruit Apple Sago Pudding FIFTH DAY BREAKFAST Fresh Fruit Browned Rice Gravy Toast Whole-Wheat Puffs Toasted Wafers Stewed Potatoes Pease Cakes with Tomato Sauce Stewed Fruit DINNER Black Bean Soup No. 2. Mashed Potato Mashed Parsnips Stewed Corn Rolled Rye Corn Bread Toasted Wafers Whole-Wheat Puffs Stewed Fruit Banana Dessert SIXTH DAY BREAKFAST Fresh Fruit Rolled Oats Blackberry Toast Macaroni with Raisins Pop Overs Toasted Wafers Baked Apples Stewed Fruit DINNER Potato Soup Potato Puff Scalloped Tomato Baked Beans Cracked Wheat Graham Bread Sticks Currant Puffs Stewed Fruit Malaga Grapes SABBATH BREAKFAST Fresh Fruit Rolled Wheat Tomato Toast Buns Beaten Biscuit Baked Apples Cup Custard Stewed Fruit DINNER Tomato and Macaroni Soup Stewed Potato Canned String Beans Boiled Wheat Whole-Wheat Bread Toasted Wafers Buns Lemon Shortcake Nuts THIRTEENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mush with Dates Cream Toast Breakfast Rolls with Fruit Jelly Toasted Wafers Whole-Wheat Bread Stewed Fruit DINNER Bean and Potato Soup Mashed Potato Beets with Cream Sauce Macaroni baked with Granola Pearl Barley with Raisins Toasted Rolls Whole-Wheat Bread Rye Gems Stewed Fruit Lemon Apples with Whipped Cream SECOND DAY BREAKFAST Fresh Fruit Oatmeal Porridge Poached Eggs on Toast Graham Puffs Toasted Wafers Potato Cakes Cottage Cheese Stewed Fruit DINNER Swiss Lentil Soup Mashed Potato Cabbage Salad Mashed Turnip Graham Grits Graham Bread Cream Crisps Stewed Fruit Baked Apple Dessert THIRD DAY BREAKFAST Fresh Fruit Corn Meal Mush Snowflake Toast Oatmeal Gems Toasted Wafers Fruit Bread Baked Apples Stewed Fruit DINNER Potato Soup Baked Potatoes with Tomato Cream Sauce Mashed or Stewed Peas Canned Corn Graham Mush Pulled Bread Fruit Bread Graham Crackers Stewed Fruit Apple Tart FOURTH DAY BREAKFAST Fresh Fruit Plum Porridge Dry Toast with Hot Cream Graham Bread Toasted Wafers Corn Puffs Creamed Potatoes Stewed Fruit DINNER Cream Pea Soup Potato Rice Tomato and Macaroni Hulled Corn Rice Graham Bread Rye Gems Toasted Wafers Stewed Fruit Raised Pie or Fresh Fruit FIFTH DAY BREAKFAST Fresh Fruit Rolled Wheat Apple Toast Whole-Wheat Puffs Toasted Wafers Breakfast Rolls Baked Bananas Stewed Fruit DINNER Brown Soup Creamed Potatoes Chopped Turnips Parsnips with Cream Sauce Cracked Wheat Toasted Rolls Date Bread Whole-Wheat Puffs Stewed Fruit Rice Cream Pudding SIXTH DAY BREAKFAST Fresh Fruit Cerealine Flakes Prune Toast Macaroni with Egg Sauce Date Bread Toasted Wafers Graham Gems Baked Apples Stewed Fruit DINNER Bean and Tomato Soup Boiled Potatoes Macaroni and Lentil Gravy Stewed Carrots Graham Grits Cream Crisps Rye Gems Stewed Fruit Cracked Wheat Pudding SABBATH BREAKFAST Fresh Fruit Rolled Oats Gravy Toast Breakfast Rolls Toasted Wafers Fruit Bread Cup Custard Baked Apples Stewed Fruit DINNER Tomato Soup with Vermicelli Warmed-over Potato Canned Green Peas Cold Sliced Beets Rolled Wheat Whole-Wheat Bread Beaten Biscuit Stewed Fruit Prune Pie Fruit FOURTEENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Rice with Steamed Figs Cream Toast Whole-Wheat Puffs Toasted Rolls Fruit Bread Granola Stewed Fruit DINNER Canned Corn Soup Baked Potatoes with Cream Sauce Scalloped Tomatoes Mashed Peas Browned Rice Whole-Wheat Bread Beaten Biscuit Toasted Wafers Stewed Fruit Stewed Fruit Pudding SECOND DAY BREAKFAST Fresh Fruit Oatmeal Peach Toast Cream Rolls Whole-Wheat Bread Graham Gems Dates Stewed Fruit DINNER Cream Pea Soup Creamed Potatoes Baked Cabbage Macaroni with Tomato Sauce Hominy Toasted Rolls Corn Puffs Whole-Wheat Bread Stewed Fruit Fruit Cornstarch Pudding THIRD DAY BREAKFAST Fresh Fruit Granola Fruit Mush Snowflake Toast Whole-Wheat Puffs Toasted Wafers Parker House Rolls Lemon Apples Stewed Fruit DINNER Bean and Hominy Soup Mashed Potatoes Mashed Lentils Turnips with Cream Sauce Farina Vienna Bread Sally Lunn Gems Toasted Wafers Stewed Fruit Banana Dessert or Fresh Fruit FOURTH DAY BREAKFAST Fresh Fruit Rolled Oats Lentil Toast Currant Puffs Breakfast Rolls Graham Bread Potato Cakes Granola Stewed Fruit DINNER Tomato Cream Soup Scalloped Potatoes Baked or Stewed Beans Macaroni Baked with Granola Rice Vienna Bread Toasted Rolls Whole-Wheat Puffs Stewed Fruit Prune Dessert Nuts FIFTH DAY BREAKFAST Fresh Fruit Rolled Wheat Gravy Toast Graham Bread Breakfast Rolls Rice and Corn Cakes Baked Apples Roasted Almonds Stewed Fruit DINNER Pea and Tomato Soup Mashed Potato Mashed Parsnips Succotash Graham Grits Raised Corn Bread Graham Gems Toasted Rolls Stewed Fruit Rice and Tapioca Pudding SIXTH DAY BREAKFAST Fresh Fruit Graham Grits Gruel with Croutons Strawberry Toast Macaroni with Raisins Cream Rolls Corn Bread Graham Puffs Stewed Fruit DINNER Swiss Lentil Soup Potato Cakes Chopped Cabbage Stewed Corn and Tomatoes Pearl Barley Toasted Rolls Graham Bread Pop Overs Stewed Fruit Bread Pudding or Fresh Fruit SABBATH BREAKFAST Fresh Fruit Rolled Oats Prune Toast Currant Buns Beaten Biscuit Toasted Wafers Baked Apples Stewed Fruit White Custard in Cups DINNER Cream Barley Soup Baked Potatoes with Tomato Cream Sauce Stewed Lima Beans Rice Graham Bread Beaten Biscuit Toasted Wafers Stewed Fruit Apple Pie Oranges FIFTEENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Fruit Mush Dry Toast with Hot Cream Whole-Wheat Puffs Toasted Beaten Biscuit Graham Bread Baked Bananas Stewed Fruit DINNER Bean and Potato Soup Mashed Potato Cabbage Celery Scalloped Tomato Lentil Puree Cerealine Graham Bread Corn Puffs Toasted Wafers Stewed Fruit Rice and Tapioca Pudding SECOND DAY BREAKFAST Fresh Fruit Rolled Oats Tomato Toast Whole-Wheat Puffs Toasted Wafers Graham Bread Macaroni with Cream Sauce Granola Stewed Fruit DINNER Canned Corn Soup Broiled Potato Stewed Parsnips Mashed Peas Farina with Maple Syrup Graham Puffs Cream Crisps Stewed Fruit Lemon Apples with Almond Sauce THIRD DAY BREAKFAST Fresh Fruit Rice with Lentil Gravy Poached Egg on Toast Whole-Wheat Puffs Breakfast Rolls Granola Stewed Fruit DINNER Cream Rice Soup Boiled Potato Mashed Turnip Pease Cakes with Tomato Sauce Graham Grits Rye Bread Crusts Toasted Wafers Stewed Fruit Oatmeal Blancmange Nuts FOURTH DAY BREAKFAST Fresh Fruit Rolled Wheat Apple and Apricot Toast Macaroni with Tomato Sauce Breakfast Rolls Rye Bread Graham Puffs Roasted Almonds Stewed Fruit DINNER Swiss Potato Soup Baked Potatoes with Tomato Cream Sauce Hulled Corn Boiled Beets Boiled Wheat with Lemon Sauce Toasted Rolls Currant Puffs Rye Bread Stewed Fruit Tapioca Custard FIFTH DAY BREAKFAST Fresh Fruit Oatmeal Snowflake Toast Whole-Wheat Puffs Graham Bread Toasted Wafers Baked Apples Stewed Fruit DINNER Carrot Soup Scalloped Potato Mashed Beans Cold Boiled Beets, sliced Rolled Rye Graham Bread Whole-Wheat Puffs Graham Crackers Stewed Fruit Cornstarch with Raisins SIXTH DAY BREAKFAST Fresh Fruit Frumenty Blueberry Toast Breakfast Rolls Corn Puffs Toasted Wafers Baked Apples Stewed Fruit DINNER Combination Soup Mashed Potatoes Stewed Split Peas Cabbage Salad Cracked Wheat with Raisins Toasted Rolls Currant Puffs Graham Bread Stewed Fruit Rice Snowball SABBATH BREAKFAST Fresh Fruit Oatmeal Blackberry Toast Raised Corn Bread Crescents Fruit Rolls Citron Apples Stewed Fruit DINNER Cream Pea Soup Canned String Beans or Kornlet Macaroni, Tomato Sauce Rice with Oranges Fruit Rolls Graham Bread Toasted Wafers Stewed Fruit Nuts SIXTEENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Granola Fruit Mush Cream Toast Whole-Wheat Puffs Toasted Rolls Graham Bread Steamed Figs Stewed Fruit DINNER Lima Bean Soup Potato Rice Chopped Beets Egg and Macaroni Pearl Wheat Graham Bread Sally Lunn Gems Toasted Wafers Stewed Fruit Cottage Cheese Nuts SECOND DAY BREAKFAST Fresh Fruit Cerealine Flakes Grape Toast Graham Bread Whole-Wheat Puffs Cream Rolls Stewed Fruit DINNER Pea and Tomato Soup Baked Potatoes Stewed Cabbage Stewed Dried Corn Rolled Wheat Graham Bread Rye Gems Toasted Rolls Stewed Fruit Rice Meringue THIRD DAY BREAKFAST Fresh Fruit Oatmeal Snowflake Toast Whole-Wheat Puffs Toasted Wafers Fruit Bread Baked Apples Stewed Fruit DINNER Corn Soup Cabbage Hash Stewed Split Peas Scalloped Tomato Steamed Rice Graham Bread Cream Crisps Oatmeal Gems Stewed Fruit Prune Dessert FOURTH DAY BREAKFAST Fresh Fruit Rolled Oats Tomato Toast Breakfast Rolls Whole-Wheat Puffs Toasted Wafers Cottage Cheese Baked Apples Stewed Fruit DINNER Oatmeal Soup Baked Potatoes Succotash Macaroni Baked with Granola Farina with Maple Syrup Graham Bread Crusts Toasted Wafers Stewed Fruit Lemon Apples with Cocoanut Sauce FIFTH DAY BREAKFAST Fresh Fruit Rolled Wheat Prune Toast Corn Puffs Graham Bread Toasted Wafers Plain Omelet Stewed Fruit DINNER Cream Barley Soup Potato Snowballs Baked Turnips Lentil Puree with Lemon Browned Rice Graham Crisps Currant Puffs Stewed Fruit Corn Meal Pudding SIXTH DAY BREAKFAST Fresh Fruit Rolled Rye Gravy Toast Macaroni with Egg Sauce Whole-Wheat Puffs Breakfast Rolls Baked Apples Stewed Fruit DINNER Lentil and Parsnip Soup Boiled Potatoes with Brown Sauce Chopped Beets Mashed Peas Graham Grits Toasted Rolls Graham Puffs Stewed Fruit Farina Custard SABBATH BREAKFAST Fresh Fruit Rice with Fig Sauce Peach Toast Sticks Fruit Crackers Graham Bread Baked Apples Stewed Fruit DINNER Canned Pea Soup Stewed Potato Canned Okra and Tomatoes Boiled Wheat Toasted Wafers Graham Raised Biscuit Stewed Fruit Pineapple Tapioca Nuts SEVENTEENTH WEEK. FIRST DAY BREAKFAST Fresh Fruit Browned Rice Strawberry Toast Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit DINNER Plain Rice Soup Mashed Potato Scalloped Beans Macaroni with Tomato Rolled Rye Graham Bread Crusts Toasted Wafers Stewed Fruit Bread Custard SECOND DAY BREAKFAST Fresh Fruit Graham Apple Mush Tomato Toast Whole-Wheat Puffs Breakfast Rolls Roasted Almonds Stewed Fruit DINNER Brown Soup Boiled Potatoes with Cream Sauce Chopped Cabbage Mashed Lentils Pearl Wheat with Raisins Graham Bread Toasted Wafers Granola Gems Stewed Fruit Apple Custard THIRD DAY BREAKFAST Fresh Fruit Oatmeal Lentil Toast Toasted Rolls Graham Crackers Currant Puffs Stewed Potatoes Cottage Cheese Stewed Fruit DINNER Black Bean Soup Mashed Potatoes Canned Green Peas Boiled Macaroni Pearl Wheat Oatmeal Crisps Whole-Wheat Puffs Graham Bread Stewed Fruit Cornstarch Meringue or Fresh Fruit FOURTH DAY BREAKFAST Fresh Fruit Wheat Porridge with Croutons Banana Toast Molded Rice with Custard Sauce Whole-Wheat Puffs Sticks Stewed Fruit DINNER Potato Soup Baked Potatoes with Brown Sauce Mashed Turnips Stewed Split Peas Pearl Barley with Raisins Whole-Wheat Bread Rye Gems Toasted Wafers Stewed Fruit Prune and Tapioca Pudding FIFTH DAY BREAKFAST Fresh Fruit Rolled Oats Dry Toast with Hot Cream Whole-Wheat Puffs Breakfast Rolls Granola Roasted Almonds Stewed Fruit DINNER Split Pea Soup Creamed Potatoes Scalloped Tomatoes Chopped Beets Graham Grits Pop Overs Toasted Wafers Graham Fruit Bread Stewed Fruit Rice Cream Pudding SIXTH DAY BREAKFAST Fresh Fruit Mixed Mush Snowflake Toast Macaroni with Tomato Sauce Toasted Rolls Fruit Bread Corn Puffs Stewed Fruit DINNER Baked Bean Soup Mashed Potato Macaroni with Kornlet Stewed Carrots Rolled Rye Whole-Wheat Bread Mush Rolls Graham Gems Stewed Fruit Cornstarch Blancmange with Fruit Sauce SABBATH BREAKFAST Fresh Fruit Rolled Oats Prune Toast Graham Raised Biscuits Toasted Rolls Steamed Figs Stewed Fruit DINNER Tomato Soup with Vermicelli Broiled Potato Canned Corn Whole-Wheat Bread Beaten Biscuit Rolled Wheat Stewed Fruit Custard Pie EIGHTEENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Granola Banana Mush Gravy Toast Macaroni with Egg Sauce Whole-Wheat Puffs Toasted Beaten Biscuits Stewed Fruit DINNER Corn Soup Mashed Potatoes Spinach Stewed Lima Beans Graham Grits Whole-Wheat Bread Toasted Wafers Crusts Stewed Fruit SECOND DAY BREAKFAST Fresh Fruit Oatmeal Apricot Toast Toasted Wafers Whole-Wheat Puffs Cream Rolls Lettuce Stewed Fruit DINNER Bean Soup Steamed Potatoes Stewed Asparagus Scalloped Tomato Pearl Wheat Whole-Wheat Bread Sticks Graham Puffs Stewed Fruit Graham Grits Pudding THIRD DAY BREAKFAST Fresh Fruit Oatmeal Porridge with Croutons Blueberry Toast Macaroni with Cream Sauce Toasted Rolls Whole-Wheat Puffs Steamed Figs Stewed Fruit DINNER Macaroni Soup Potato Rice Stewed Cabbage Pearl Barley Whole-Wheat Bread Oatmeal Crisps Currant Puffs Egg Sandwich Cottage Cheese Stewed Fruit Molded Tapioca FOURTH DAY BREAKFAST Fresh Fruit Graham Grits Gravy Toast Whole-Wheat Puffs Toasted Wafers Granola Lettuce Stewed Fruit DINNER Cream Barley Soup Cabbage Hash Asparagus Points Boiled Macaroni Browned Rice Graham Bread Sally Lunn Gems Mush Rolls Stewed Fruit Fig Pudding with Orange Sauce FIFTH DAY BREAKFAST Fresh Fruit Rolled Oats Tomato Toast Macaroni with Kornlet Whole-Wheat Puffs Toasted Rolls Graham Bread Stewed Fruit DINNER Potato Soup Boiled Potatoes with Tomato Cream Sauce Mashed Peas Spinach Graham Bread Crusts Toasted Wafers Rolled Rye Stewed Fruit Nuts SIXTH DAY BREAKFAST Fresh Fruit Plum Porridge Snowflake Toast Rye Puffs Toasted Wafers Breakfast Rolls Almonds Stewed Fruit DINNER Cream Pea Soup Mashed Potatoes Lettuce Egg and Macaroni Farina Whole-Wheat Puffs Toasted Wafers Oatmeal Bread Stewed Fruit Prune Whip SABBATH BREAKFAST Fresh Fruit Rolled Wheat Prune Toast Plain Buns Oatmeal Bread Cream Rolls Toasted Wafers Cup Custard Stewed Fruit DINNER Canned Green Pea Soup Creamed Potato Mashed Lima Beans Steamed Rice Oatmeal Bread Fruit Rolls Toasted Wafers Stewed Fruit Banana Dessert NINETEENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mash with Dates Cream Toast Whole-Wheat Puffs Toasted Rolls Baked Potato with Cream Sauce Lettuce Stewed Fruit DINNER Lima Bean Soup Scalloped Potatoes Stewed Asparagus Egg Sandwich Granola Fruit Mush Rice and Corn Cakes Cream Rolls Toasted Wafers Almond Cornstarch Pudding SECOND DAY BREAKFAST Fresh Fruit Rolled Oats Asparagus Toast Toasted Wafers Whole-Wheat Puffs Toasted Rolls Cottage Cheese Stewed Fruit DINNER Potato Soup Boiled Potato Mashed Peas Scalloped Tomato Pearl Wheat Sally Lunn Gems Graham Bread Toasted Wafers Stewed Fruit Custard Pie THIRD DAY BREAKFAST Fresh Fruit Steamed Rice Lentil Toast Whole-Wheat Puffs Graham Bread Toasted Wafers Lettuce Stewed Fruit DINNER Pea and Tomato Soup Mashed Potatoes Radishes Asparagus with Cream Sauce Macaroni Baked with Granola Cracked Wheat Whole-Wheat Bread Zwieback Graham Puffs Stewed Fruit Rice Cream Pudding FOURTH DAY BREAKFAST Fresh Fruit Rolled Wheat Tomato Toast Whole-Wheat Puffs Breakfast Rolls Baked Apples Stewed Fruit DINNER Asparagus Soup Baked Potato with Cream Sauce Mashed Beans Lettuce Farina Whole-Wheat Bread Oatmeal Crisps Graham Gems Stewed Fruit Molded Wheat with Fruit Sauce FIFTH DAY BREAKFAST Fresh Fruit Graham Mush Peach Toast Whole-Wheat Puffs Breakfast Rolls Toasted Wafers Steamed Figs Stewed Fruit DINNER Cream Pea Soup Baked Potatoes Spinach Succotash Rolled Rye Toasted Wafers Graham Bread Currant Puffs Stewed Fruit Farina Fruit Mold SIXTH DAY BREAKFAST Fresh Fruit Graham Grits Gravy Toast Macaroni with Cream Sauce Cream Rolls Graham Bread Rye Gems Lettuce Stewed Fruit DINNER Corn and Bean Soup Boiled Potatoes Fresh or Canned Green Peas Scalloped Tomatoes Cracked Wheat with Raisins Toasted Wafers Cream Rolls Whole-Wheat Bread Stewed Fruit Plain Custard SABBATH BREAKFAST Fresh Fruit Oatmeal Prune Toast Beaten Biscuit Toasted Wafers Baked Apples Stewed Fruit DINNER Asparagus Soup Stewed Potato Macaroni with Tomato Fruit Bread Beaten Biscuit Toasted Wafers Rice Stewed Fruit Pineapple TWENTIETH WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Dry Toast with Hot Cream Whole-Wheat Puffs Graham Bread Toasted Beaten Biscuit Lettuce Stewed Fruit DINNER Potato Soup Baked Potatoes with Tomato Cream Sauce Stewed Split Peas Spinach Boiled Wheat Whole-Wheat Puffs Toasted Wafers Fruit Bread Stewed Fruit Cocoanut Cornstarch Pudding SECOND DAY BREAKFAST Fresh Fruit Graham Grits Asparagus Toast Macaroni with Egg Sauce Whole-Wheat Puffs Cream Crisps Stewed Fruit DINNER Cream Pea Soup Scalloped Potatoes Hulled Corn Asparagus with Egg Sauce Graham Grits Whole-Wheat Bread Graham Puffs Cream Crisps Stewed Fruit Banana Custard THIRD DAY BREAKFAST Fresh Fruit Rolled Oats Snowflake Toast Breakfast Rolls Rye Gems Toasted Wafers Steamed Figs Stewed Fruit DINNER Tomato and Rice Soup Mashed Potatoes Lettuce Stewed Lima Beans Hominy Graham Bread Toasted Wafers Crusts Stewed Fruit Snowball Custard FOURTH DAY BREAKFAST Fresh Fruit Oatmeal Porridge Berry Toast Macaroni with Cream Sauce Graham Crisps Hominy Gems Lettuce Stewed Fruit DINNER Asparagus Soup Baked Potatoes Scalloped Tomatoes Stewed Corn Graham Grits Graham Bread Bean Gems Toasted Wafers Stewed Fruit Prune Dessert FIFTH DAY BREAKFAST Fresh Fruit Rice with Raisins Tomato Toast Graham Gems Toasted Wafers Cream Rolls Cottage Cheese Stewed Fruit DINNER Corn and Tomato Soup Creamed Potatoes Mashed Peas Spinach Cracked Wheat Toasted Wafers Sally Lunn Gems Stewed Fruit Rice and Tapioca Pudding SIXTH DAY BREAKFAST Fresh Fruit Rolled Wheat Asparagus Toast Whole-Wheat Puffs Toasted Wafers Toasted Rolls Cup Custard Stewed Fruit DINNER Baked Bean Soup Mashed Potatoes Stewed Asparagus Lettuce Macaroni with Tomato Sauce Baked Barley Whole-Wheat Bread Crusts Toasted Wafers Stewed Fruit Molded Rice with Fruit Sauce SABBATH BREAKFAST Fresh Fruit Rolled Rye Prune Toast Cream Rolls Fruit Bread Toasted Wafers Roasted Almonds Stewed Fruit DINNER Kornlet Soup Canned Okra and Tomato Mashed Peas Rice Fruit Bread Beaten Biscuit Stewed Fruit Pineapple Tapioca TWENTY-FIRST WEEK FIRST DAY BREAKFAST Fresh Fruit Farina with Fig Sauce Snowflake Toast Corn Puffs Graham Bread Toasted Wafers Stewed Fruit DINNER Kornlet and Tomato Soup Stuffed Potato Stewed Beans Macaroni with Egg Sauce Cracked Wheat with Raisins Graham Bread Whole-Wheat Puffs Toasted Wafers Stewed Fruit Cornstarch Blancmange SECOND DAY BREAKFAST Fresh Fruit Frumenty Dry Toast with Hot Cream Pease Paree Breakfast Rolls Graham Puffs Toasted Wafers Stewed Fruit DINNER Bean and Tapioca Soup Baked Potato with Pease Gravy Stewed Dried Corn Scalloped Tomato Browned Rice Graham Bread Rolls Rye Gems Stewed Fruit Cracked Wheat Pudding THIRD DAY BREAKFAST Fresh Fruit Granola Mush Dried Apple and Apricot Toast Raised Biscuit Breakfast Rolls Toasted Wafers Stewed Fruit DINNER Macaroni Soup Mashed Potato Succotash Canned Green Peas Whole-Wheat Puffs Toasted Wafers Fruit Roll Stewed Fruit Lemon Cornstarch Pudding FOURTH DAY BREAKFAST Fresh Fruit Jellied Oatmeal Lentil Toast Whole-Wheat Puffs Toasted Wafers Lettuce Stewed Fruit DINNER Oatmeal Soup Boiled Potato with Tomato Cream Sauce Mashed Lentils with Beans Macaroni with Tomato Sauce Hominy Fruit Rolls Graham Crisps Stewed Fruit Rice Snowball FIFTH DAY BREAKFAST Fresh Fruit Orange Rice Gravy Toast Macaroni with Cream Sauce Graham Crisps Whole-Wheat Puffs Graham Bread Stewed Fruit DINNER Bean and Hominy Soup Potato Puff Stewed Split Peas Stewed Asparagus Pearl Barley with Lemon Sauce Graham Bread Rye Gems Toasted Wafers Stewed Fruit Orange Float SIXTH DAY BREAKFAST Fresh Fruit Rye Mush Prune Toast Graham Bread Corn Puffs Toasted Wafers Cottage Cheese Stewed Fruit DINNER Black Bean Soup Stewed Potato Spinach Stewed Corn and Tomato Graham Grits Raised Corn Bread Toasted Wafers Graham Puffs Stewed Fruit Farina Fruit Mold SABBATH BREAKFAST Fresh Fruit Rolled Oats Grape Toast Currant Buns Beaten Biscuit Toasted Wafers Lettuce Stewed Fruit DINNER Canned Green Pea Soup Stewed Potato Macaroni with Kornlet Rice Beaten Biscuit Graham Bread Stewed Fruit Loaf Cake Bananas TWENTY-SECOND WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mush with Dates Gravy Toast Whole-Wheat Puffs Toasted Beaten Biscuit Steamed Figs Stewed Fruit DINNER Cream Pea Soup Mashed Potatoes Spinach Stewed Dried Corn Rolled Wheat Graham Bread Rye Gems Sticks Bread Custard Stewed Fruit SECOND DAY BREAKFAST Fresh Fruit Oatmeal Dry Toast with Hot Cream Macaroni with Raisins Graham Gems Toasted Wafers Steamed Figs Stewed Fruit DINNER Oatmeal Soup Boiled Potatoes Scalloped Tomato Mashed Lima Beans Boiled Wheat Graham Bread Rye Puffs Toasted Wafers Stewed Fruit Macaroni Pudding THIRD DAY BREAKFAST Fresh Fruit Plum Porridge Prune Toast Breakfast Rolls Whole-Wheat Puffs Graham Crackers Lettuce Stewed Fruit DINNER Bean and Tomato Soup Mashed Potatoes Stewed Split Peas Radishes Asparagus with Cream Sauce Rolled Wheat Whole-Wheat Bread Currant Puffs Toasted Wafers Stewed Fruit Fresh Fruit FOURTH DAY BREAKFAST Fresh Fruit Rice with Fig Sauce Gravy Toast Toasted Rolls Graham Bread Crusts Stewed Fruit DINNER Pea and Tomato Soup Broiled Potato Lettuce Hominy Egg and Macaroni Oatmeal Bread Sally Lunn Gems Graham Crisps Stewed Fruit Molded Wheat with Fruit Sauce FIFTH DAY BREAKFAST Fresh Fruit Graham Grits Poached Egg on Toast Hominy Gems Graham Crisps Toasted Wafers Stewed Fruit DINNER Macaroni Soup Mashed Potato Stewed Asparagus Scalloped Beans Cracked Wheat Oatmeal Bread Cream Rolls Graham Gems Stewed Fruit Stewed Fruit Pudding SIXTH DAY BREAKFAST Fresh Fruit Graham Gruel with Croutons Asparagus Toast Whole-Wheat Puffs Toasted Rolls Potato Cakes Lettuce Stewed Fruit DINNER Potato Soup Baked Potatoes Spinach Succotash Granola Fruit Mush Currant Puffs Sticks Graham Bread Stewed Fruit Tapioca Jelly SABBATH BREAKFAST Fresh Fruit Rolled Wheat Prune Toast Fruit Bread Cream Rolls Graham Crisps Lettuce Stewed Fruit DINNER Tomato with Vermicelli Soup Mashed Peas Creamed Potato Lettuce Browned Rice Fruit Bread Beaten Biscuit Stewed Fruit Custard Pie TWENTY-THIRD WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Banana Toast Beaten Biscuit Graham Puffs Lettuce Stewed Fruit DINNER Cream Pea Soup Baked Potato with Brown Sauce Scalloped Tomato Asparagus with Egg Sauce Graham Grits Fruit Bread Graham Gems Toasted Wafers Stewed Fruit Banana Shortcake SECOND DAY BREAKFAST Fresh Fruit Jellied Oatmeal Asparagus Toast Graham Gems Cream Mush Rolls Stewed Fruit DINNER Cream Rice Soup Baked Beans Stewed Dried Corn Lettuce Cracked Wheat with Raisins Crusts Toasted Wafers Raised Biscuit Stewed Fruit Almond Cream THIRD DAY BREAKFAST Fresh Fruit Graham Mush Snowflake Toast Whole-Wheat Bread Toasted Wafers Currant Puffs Cup Custard Stewed Fruit DINNER Bean and Tapioca Soup Mashed Potato Green Peas Macaroni Baked with Granola Rice Whole-Wheat Bread Toasted Wafers Crusts Stewed Fruit Floating Islands FOURTH DAY BREAKFAST Fresh Fruit Mixed Mush Tomato Toast Whole-Wheat Bread Graham Puffs Toasted Wafers Lettuce Stewed Fruit DINNER Split Pea Soup Potato Cakes Spinach Macaroni with Tomato Sauce Rolled Rye Sally Lunn Gems Cream Mush Rolls Toasted Wafers Stewed Fruit Cocoanut Rice Custard FIFTH DAY BREAKFAST Fresh Fruit Rolled Wheat Prune Toast Whole-Wheat Bread Toasted Rolls Graham Gems Stewed Fruit DINNER Brown Soup Baked Potato Stewed Asparagus Mashed Lentils with Beans Graham Grits Whole-Wheat Bread Cream Crisps Stewed Fruit Farina Pie SIXTH DAY BREAKFAST Fresh Fruit Graham Grits Porridge with Croutons Asparagus Toast Whole-Wheat Puffs Cream Crisps Crescents Stewed Fruit White Custard in Cups DINNER Cream Barley Soup Steamed Potato Green Peas Stewed Corn and Tomato Granola Fruit Mush Graham Gems Cream Crisps Graham Bread Stewed Fruit Banana Dessert SABBATH BREAKFAST Fresh Fruit Rolled Rye Grape Toast Macaroni with Cream Sauce Crescents Fruit Rolls Steamed Figs Stewed Fruit DINNER Tomato Soup with Vermicelli Stewed Asparagus Mashed Peas Rice with Raisins Graham Biscuit Fruit Rolls Toasted Wafers Stewed Fruit Nuts TWENTY-FOURTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mush with Figs Gravy Toast Whole-Wheat Puffs Toasted Rolls Graham Bread Roasted Almonds Stewed Fruit DINNER Vegetable Broth with Croutons Baked Potato Asparagus Points Cauliflower with Tomato Sauce Rolled Rye Whole-Wheat Bread Crusts Toasted Wafers Stewed Fruit Rice Meringue SECOND DAY BREAKFAST Fresh Fruit Granola Fruit Mush Cream Toast Whole-Wheat Puffs Toasted Wafers Fruit Crackers Fresh Strawberries DINNER Asparagus Soup Scalloped Potatoes Spinach with Cream Stewed Corn Cottage Cheese Pearl Barley Sticks Graham Gems Whole-Wheat Bread Stewed Fruit Farina Custard THIRD DAY BREAKFAST Fresh Fruit Graham Gruel with Croutons Snowflake Toast Graham Puff Toasted Wafers Breakfast Rolls Strawberries DINNER Cream Barley Soup Stewed Potatoes Asparagus with Green Peas Scalloped Tomato Graham Bread Toasted Wafers Currant Puffs Stewed or Fresh Berries Oatmeal Blancmange with Fruit Sauce FOURTH DAY BREAKFAST Fresh Fruit Browned Rice Tomato Toast Boiled Macaroni Whole-Wheat Puffs Breakfast Rolls Lettuce Stewed Fruit DINNER Lentil Soup Mashed Potatoes Green Peas Macaroni Baked with Granola Graham Grits Whole-Wheat Bread Whole-Wheat Puffs Graham Crisps Fresh or Stewed Berries Bread Custard FIFTH DAY BREAKFAST Fresh Fruit Plum Porridge Gravy Toast Whole-Wheat Puffs Toasted Rolls Strawberries DINNER Plain Rice Soup Potato Cakes Mashed Split Peas Stewed Corn and Tomato Pearl Wheat Whole-Wheat Bread Toasted Rolls Graham Gems Stewed Fruit Strawberry Shortcake SIXTH DAY BREAKFAST Fresh Fruit Rolled Oats Fresh Berry Toast Whole-Wheat Bread Graham Crusts Toasted Wafers Lettuce Fresh or Stewed Berries DINNER Corn and Bean Soup Baked Potato Boiled Macaroni Asparagus with Egg Sauce Rolled Wheat Whole-Wheat Bread Toasted Wafers Rye Gems Strawberries Lemon Cornstarch Pudding SABBATH BREAKFAST Fresh Fruit Rolled Wheat Prune Toast Graham Raised Biscuit Toasted Wafers Cream Rolls Cup Custard Strawberries DINNER Green Pea Soup Canned Okra and Tomato Stewed Asparagus Rice Fruit Rolls Graham Bread Toasted Wafers Strawberries Sliced Pineapple TWENTY-FIFTH WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Fresh Berry Toast Whole-Wheat Puffs Toasted Rolls Graham Bread Lettuce Stewed Fruit DINNER Plain Rice Soup Mashed Potato Mashed Peas Macaroni with Tomato Sauce Rolled Wheat Graham Bread Sally Lunn Gems Sticks Stewed Fruit Gooseberry Tart SECOND DAY BREAKFAST Fresh Fruit Rolled Rye Dry Toast with Hot Cream Lettuce Whole-Wheat Puffs Sticks Toasted Wafers Stewed or Fresh Berries DINNER Cream Pea Soup Potato Cakes Spinach Scalloped Tomato Boiled Wheat Whole-Wheat Bread Rye Puffs Toasted Wafers Strawberries Molded Rice with Strawberry Sauce THIRD DAY BREAKFAST Fresh Fruit Graham Mush Prune Toast Cream Rolls Fruit Bread Toasted Wafers Lettuce Strawberries DINNER Swiss Potato Soup Boiled Potato with Tomato Cream Sauce Green Peas Macaroni with Kornlet Molded Wheat with Fruit Sauce Fruit Bread Whole-Wheat Puffs Toasted Wafers Cherries on Stems FOURTH DAY BREAKFAST Fresh Fruit Graham Grits Gruel with Croutons Gravy Toast Rice with Lentil Gravy Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit DINNER Tomato and Macaroni Soup Baked Potato String Beans Asparagus with Egg Sauce Baked Barley Currant Puffs Graham Bread Toasted Wafers Strawberries Slice Pineapple FIFTH DAY BREAKFAST Fresh Fruit Browned Rice Grape Toast Whole-Wheat Puffs Toasted Wafers Cream Rolls Lettuce Fresh or Stewed Berries DINNER Swiss Lentil Soup Baked Potato Green Peas Summer Squash Farina with Bananas Whole-Wheat Bread Toasted Rolls Graham Gems Strawberry Shortcake SIXTH DAY BREAKFAST Fresh Fruit Rolled Oats Cream Toast Macaroni with Tomato Sauce Graham Gems Toasted Wafers Cottage Cheese Stewed Fruit DINNER Green Pea Soup Mashed Potato Scalloped Cauliflower Stewed Lima Beans Graham Grits Toasted Wafers Currant Puffs Oatmeal Bread Stewed Fruit Farina Blancmange with Cocoanut Sauce SABBATH BREAKFAST Fresh Fruit Granola Fruit Mush Snowflake Toast Beaten Biscuit Date Bread Toasted Wafers Strawberries DINNER Canned Corn Soup Potato Cakes String Beans Rice Date Bread Beaten Biscuit Toasted Wafers Stewed Fruit Strawberry Pie TWENTY-SIXTH WEEK FIRST DAY BREAKFAST Fresh Fruit Granola Fruit Mush Strawberry Toast Whole-Wheat Puffs Toasted Beaten Biscuit Stewed Fruit DINNER String Bean Soup Mashed Potato Mashed Peas Chopped Cabbage Boiled Wheat Whole-Wheat Bread Cream Crisps Toasted Wafers Stewed Fruit Tapioca Dessert with Strawberries SECOND DAY BREAKFAST Fresh Fruit Plum Porridge Gravy Toast Whole-Wheat Bread Cream Crisps Lettuce Breakfast Rolls and Currant Jelly DINNER Pea and Tomato Soup Baked Potato Summer Squash Browned Cauliflower Pearl Wheat Crusts White Bread Toasted Wafers Stewed Fruit Strawberry Sandwich THIRD DAY BREAKFAST Fresh Fruit Graham Mush Cherry Toast Whole-Wheat Puffs White Bread Graham Crackers Strawberries DINNER Potato Soup Green Peas Mashed Lentils Lettuce Browned Rice Whole-Wheat Bread Rye Gems Graham Crisps Stewed Fruit Cherry Tart FOURTH DAY BREAKFAST Fresh Fruit Graham Grits Fresh Berry Toast Graham Crisps Graham Bread French Rolls Steamed Figs Stewed Fruit DINNER Bean and Potato Soup Mashed Potato Cauliflower with Tomato Sauce Macaroni Baked with Granola Cracked Wheat with Raisins Graham Bread Cream Mush Rolls Whole-Wheat Puffs Stewed Fruit Farina Blancmange FIFTH DAY BREAKFAST Fresh Fruit Rice with Fig Sauce Snowflake Toast Whole-Wheat Puffs Toasted Rolls Graham Bread Lettuce Stewed Fruit DINNER Tomato and Vermicelli Soup Broiled Potato Succotash Summer Squash Pearl Barley Cream Rolls Crusts Zwieback Graham Bread Rice Cream Pudding SIXTH DAY BREAKFAST Fresh Fruit Cerealine Flakes Prune Toast Cottage Cheese Cream Rolls Toasted Wafers Graham Bread Stewed Fruit DINNER Cream Barley Soup Boiled Potato Mashed Split Peas Scalloped Tomato Farina with Banana Toasted Wafers Graham Puffs Stewed Fruit Strawberry Minute Pudding SABBATH BREAKFAST Fresh Fruit Rolled Wheat Banana Toast Currant Buns Toasted Wafers Breakfast Rolls Strawberries DINNER Cream Pea Soup Stewed Potato String Beans Rice Whole-Wheat Bread Toasted Wafers Cream Rolls Stewed Fruit Fresh Cherries Banana Dessert TWENTY-SEVENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mush Cream Toast Boiled Macaroni Whole-Wheat Puffs Toasted Rolls Fresh or Stewed Berries DINNER Potato Soup with Vermicelli Mashed Potato Beet Greens Pease Cakes with Tomato Sauce Pearl Wheat White Bread Graham Crisps Currant Puffs Stewed Fruit Prune Whip SECOND DAY BREAKFAST Fresh Fruit Boiled Wheat Fresh Berry Toast Whole-Wheat Puffs Breakfast Rolls Toasted Wafers Roasted Almonds Stewed Fruit DINNER Cream Pea Soup Broiled Potatoes Summer Squash Cauliflower with Tomato Sauce Graham Grits Graham Bread Crusts Fruit Crackers Toasted Wafers Stewed or Fresh Berries Fruit Shape THIRD DAY BREAKFAST Fresh Fruit Rice Snowflake Toast Graham Gems Toasted Wafers Fruit Rolls Fresh Berries DINNER Lentil Soup Mashed Potato Green Peas Scalloped Tomatoes Browned Rice Fruit Rolls Toasted Wafers Graham Bread Stewed Fruit Fresh Cherries FOURTH DAY BREAKFAST Fresh Fruit Rolled Wheat Tomato Toast Toasted Fruit Rolls Graham Puffs Lettuce Stewed Fruit DINNER Tomato and Macaroni Soup Beets and Potato String Beans Pearl Barley Pop Overs Graham Bread Toasted Wafers Fresh or Stewed Fruit Gooseberry Tart FIFTH DAY BREAKFAST Fresh Fruit Cracked Wheat Porridge with Croutons Macaroni with Raisins Whole-Wheat Puffs Breakfast Rolls Graham Crackers Lettuce Stewed Fruit DINNER Cream Barley Soup Baked Potato Spinach Green Peas Cracked Wheat Rye Puffs Oatmeal Bread Graham Crisps Fruit Foam SIXTH DAY BREAKFAST Fresh Fruit Cerealine Fresh Berry Toast Whole-Wheat Puffs Toasted Rolls Graham Crisps Roasted Almonds Stewed Fruit DINNER Green Pea Soup Mashed Potato Stewed Lima Beans Stewed Dried or Fresh Corn Rice Oatmeal Bread Whole-Wheat Puffs Toasted Wafers Stewed Fruit Strawberry Shortcake SABBATH BREAKFAST Fresh Fruit Granola Fruit Mush Gravy Toast Fruit Rolls Raised Biscuit Toasted Wafers Stewed Fruit Baked Bananas DINNER Tomato and Vermicelli Soup Broiled Potato Macaroni with Cream Sauce Browned Rice Beaten Biscuit Fruit Rolls Strawberries Nuts TWENTY-EIGHTH WEEK FIRST DAY BREAKFAST Fresh Fruit Rice with Raisins Cherry Toast Toasted Beaten Biscuit Graham Puffs Stewed or Fresh Berries DINNER Cream Barley Soup Baked Potatoes with Tomato Cream Sauce Summer Squash Green Peas Cracked Wheat Graham Puffs Toasted Wafers Stewed Fruit Rice and Strawberry Dessert SECOND DAY BREAKFAST Fresh Fruit Rolled Wheat Gravy Toast Whole-Wheat Puffs Toasted Wafers Graham Bread Lettuce Stewed Fruit DINNER Green Pea Soup Macaroni Baked with Granola String Beans Lettuce Boiled Wheat Cream Rolls Graham Bread Stewed Fruit Berry Sandwich (prepared like Apple Sandwich) THIRD DAY BREAKFAST Fresh Fruit Rolled Rye Fresh Berry Toast Whole-Wheat Puffs Toasted Wafers Graham Bread Cup Custard Stewed Fruit DINNER Tomato and Macaroni Soup Creamed Potato Mashed Peas Cottage Cheese Pearly Wheat Graham Bread Toasted Wafers Crusts Stewed Fruit Farina Fruit Mold FOURTH DAY BREAKFAST Fresh Fruit Molded Rice with Fresh Berries Dry Toast with Hot Cream Graham Raised Biscuit Toasted Wafers Stewed Fruit DINNER Pea and Tomato Soup Mashed Potato Beet Greens Stewed Dried Corn Graham Grits Graham Puffs Toasted Wafers Vienna Bread Stewed Fruit Fruit Tapioca FIFTH DAY BREAKFAST Fresh Fruit Plum Porridge Snowflake Toast Vienna Bread Crusts Toasted Wafers Lettuce Stewed or Fresh Berries DINNER Potato and Sago Soup Stewed Lima Beans Radishes Boiled Macaroni Hominy Cream Rolls Graham Bread Stewed Fruit Berry Shortcake with Prepared Cream SIXTH DAY BREAKFAST Fresh Fruit Granola Fruit Mush Tomato Toast French Rolls Graham Puffs Toasted Wafers Stewed Fruit DINNER Lentil Soup Mashed Potato String Beans Canned Kornlet Cream Rolls Graham Puffs Toasted Wafers Stewed Fruit Red Sago Mold SABBATH BREAKFAST Fresh Fruit Cerealine Prune Toast Fruit Bread Beaten Biscuit Toasted Wafers Steamed Figs Cottage Cheese Stewed or Fresh Berries DINNER String Bean Soup Macaroni with Egg Sauce New Beets with Lemon Dressing Rice Beaten Biscuit Toasted Wafers Plain Buns Stewed Fruit Fruit and Nuts TWENTY-NINTH WEEK FIRST DAY BREAKFAST Fresh Fruit Brewis Tomato Toast Whole-Wheat Puffs Toasted Beaten Biscuit Lettuce Stewed Fruit DINNER Potato Soup Mashed Peas Beet Greens Pearl Wheat Whole-Wheat Bread Buns Toasted Wafers Stewed Fruit Banana Dessert SECOND DAY BREAKFAST Fresh Fruit Cerealine Dry Toast with Hot Cream Fresh Tomato Salad Graham Crisps Whole-Wheat Puffs Stewed Fruit DINNER Cream Pea Soup Steamed Potato String Beans Baked Cabbage Graham Grits Graham Crisps Whole-Wheat Bread Pop Overs Stewed Fruit Cream Rice Pudding THIRD DAY BREAKFAST Fresh Fruit Graham Mush Strawberry Toast Graham Crisps Whole-Wheat Puffs Molded Rice with Currant Sauce DINNER Lentil Soup New Beets and Potato Summer Squash Green Peas Farina Crusts Graham Bread Toasted Wafers Fresh Berries Stewed Fruit Pudding FOURTH DAY BREAKFAST Fresh Fruit Snowflake Toast Rice with Lentil Gravy Graham Raised Biscuits Breakfast Rolls Toasted Wafers Fresh or Stewed Berries DINNER Cream Barley Soup Mashed Potato Scalloped Egg Plant Cauliflower with Tomato Sauce Molded Wheat with Fruit Sauce Cream Rolls Graham Puffs Toasted Wafers Stewed or Fresh Berries Raspberry Manioca Pudding FIFTH DAY BREAKFAST Fresh Fruit Rolled Wheat Gravy Toast Cream Rolls Currant Puffs Toasted Wafers Radishes Stewed Fruit DINNER String Bean Soup Scalloped Potato Baked Beets Spinach Boiled Wheat with Lemon Sauce Whole-Wheat Bread Toasted Rolls Graham Gems Fresh Berries Prune Dessert SIXTH DAY BREAKFAST Fresh Fruit Graham Gruel with Croutons Fresh Berry Toast Fruit Crackers Breakfast Rolls Graham Bread Stewed or Fresh Berries DINNER Green Pea Soup Creamed Potato Cabbage Salad Macaroni baked with Granola Rolled Rye Whole-Wheat Bread Toasted Wafers Beaten Biscuit Berry Pie SABBATH BREAKFAST Fresh Fruit Rolled Oats Fresh Black Raspberry Toast Graham Bread Beaten Biscuit Toasted Wafers Stewed Fruit Cup Custard DINNER Tomato and Macaroni Soup Stewed Potato String Beans Boiled Wheat with Raisins Fruit Rolls Toasted Wafers Graham Bread Fresh Berries Bananas THIRTIETH WEEK FIRST DAY BREAKFAST Fresh Fruit Farina with Bananas Gravy Toast Whole-Wheat Bread Fruit Rolls Toasted Beaten Biscuit Stewed or Fresh Berries DINNER Baked Bean Soup Stewed Potato Green Peas Lettuce Graham Grits Graham Puffs Cream Crisps Black Raspberries Rice Custard Shape SECOND DAY BREAKFAST Fresh Fruit Rolled Oats Banana Toast Graham Gems Sticks Toasted Wafers Stewed or Fresh Berries DINNER Velvet Soup Baked Potato Mashed Peas Macaroni with Tomato Pearl Wheat Currant Puffs Toasted Wafers Vienna Bread Stewed Fruit Farina Blancmange with Raspberry Juice THIRD DAY BREAKFAST Fresh Fruit Cracked Wheat Fresh Raspberry Toast Whole-Wheat Puffs Toasted Wafers Parker House Rolls Lettuce Stewed Fruit DINNER Cream Pea Soup Browned Potatoes Chopped Cabbage Green Corn Rice Whole-Wheat Bread Toasted Wafers Graham Gems Stewed Fruit Black Raspberry Shortcake FOURTH DAY BREAKFAST Fresh Fruit Cerealine Dry Toast with Hot Cream Whole-Wheat Puffs Graham Crisps Cup Custard Fresh Berries DINNER Black Bean Soup Mashed Potato Mashed Turnip String Beans Graham Mush Graham Bread Cream Rolls Pop Overs Stewed Fruit Raspberry Tapioca FIFTH DAY BREAKFAST Fresh Fruit Graham Grits Cream Toast Fresh Tomatoes Whole-Wheat Bread Toasted Wafers Cream Rolls Stewed Fruit DINNER Celery Soup No. 2 Broiled Potato Beet Greens Scalloped Cauliflower Pearl Wheat Whole-Wheat Puffs Toasted Wafers Graham Fruit Bread Fresh Berries Snow Pudding SIXTH DAY BREAKFAST Fresh Fruit Plum Porridge Prune Toast Cottage Cheese Cream Rolls Fruit Bread Toasted Wafers Stewed or Fresh Berries DINNER Lima Bean Soup Steamed Potato Boiled Beets Scalloped Egg Plant Cracked What Fruit Bread Graham Gems Toasted Wafers Stewed Fruit Pudding SABBATH BREAKFAST Fresh Fruit Rolled Rye Fresh Berry Toast Beaten Biscuit Graham Puffs Cup Custard Stewed Fruit DINNER Green Corn Soup Mashed Peas Cold Boiled Beets, Sliced Rice with Raisins Buns Beaten Biscuit Toasted Wafers Nuts Fresh or Stewed Fruit THIRTY-FIRST WEEK FIRST DAY BREAKFAST Fresh Fruit Browned Rice Snowflake Toast Macaroni with Raisins Graham Crackers Graham Puffs Buns Stewed Fruit DINNER Pea and Tomato Soup Potato Rice Baked Corn Celery Graham Grits Currant Puffs Graham Bread Toasted Wafers Stewed or Fresh Fruit Red Rice Mold SECOND DAY BREAKFAST Fresh Fruit Rolled Wheat Gravy Toast Boiled Macaroni with Cottage Cheese Graham Bread Rye Puffs Toasted Wafers Stewed Fruit DINNER Brown Soup Baked Potatoes Green Peas Beet Greens Boiled Wheat Graham Biscuit Crusts Toasted Wafers Stewed or Fresh Berries Rice Custard Pudding THIRD DAY BREAKFAST Fresh Fruit Graham Mush with Dates Cream Toast Graham Puffs Sticks Pulled Bread Stewed Fruit DINNER Cream Barley Soup Mashed Potato String Beans Summer Squash Cracked Wheat with Whortleberries Pulled Bread Graham Gems Toasted Wafers Stewed Fruit Watermelon FOURTH DAY BREAKFAST Fresh Fruit Rolled Oats Tomato Toast Toasted Wafers Graham Bread Stewed or Fresh Berried Cream Graham Rolls with Raspberry Jelly DINNER String Bean Soup Stewed Split Peas Beets and Potato Pearl Wheat Graham Bread Toasted Rolls Rye Gems Stewed Fruit Whortleberry Pudding FIFTH DAY BREAKFAST Fresh Fruit Graham Grits Celery Toast Graham Gems Cream Rolls Toasted Wafers Fresh Berries DINNER Swiss Potato Soup Stewed Lima Beans Lettuce Boiled Macaroni Whole-Wheat Puffs Toasted Rolls Fruit Crackers Fresh Berries Fruit Tapioca SIXTH DAY BREAKFAST Fresh Fruit Rice with Lemon Fresh Berry Toast Cream Mush Rolls Graham Puffs Toasted Wafers Stewed Fruit DINNER Bean and Potato Soup Green Corn Pulp Stewed Potato Chopped Turnip Graham Grits Pop Overs Graham Bread Toasted Wafers Fresh Berries Cream Rice Pudding Stewed Fruit SABBATH BREAKFAST Fresh Fruit Cracked Wheat with Blueberries Prune Toast Graham Crisps Raised Biscuit Stewed Fruit DINNER Green or Canned Pea Soup Creamed Potato Kornlet Celery Graham Grits Whole-Wheat Bread Fruit Rolls Stewed Fruit Fresh Fruit THIRTY-SECOND WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mush Fresh Black Raspberry Toast Fresh Tomatoes Whole-Wheat Puffs Toasted Wafers Fruit Rolls Stewed or Fresh Berries DINNER Cream Rice Soup Boiled Potato with Brown Sauce Green Corn Pulp String Beans Pearl Wheat with Whortleberries Graham Gems Cream Crisps Stewed Fruit Raspberry Manioca Pudding SECOND DAY BREAKFAST Fresh Fruit Graham Grits Gravy Toast Lettuce Breakfast Rolls Whortleberry Gems Toasted Wafers Fresh or Stewed Berries DINNER Green Corn Soup Beets and Potato Scalloped Egg Plant Boiled Wheat Graham Bread Toasted Wafers Crusts Stewed or Fresh Berries Whortleberry Pie THIRD DAY BREAKFAST Fresh Fruit Oatmeal Dry Toast with Hot Cream Fresh Tomatoes Graham Puffs Breakfast Rolls Stewed or Fresh Berries Raspberry Jelly DINNER Tomato Cream Soup Potato Rice Stewed Lima Beans Radishes Green Corn Pudding Graham Mush with Berries Graham Gems Oatmeal Crisps Graham Bread Stewed Fruit Cream Rice Pudding FOURTH DAY BREAKFAST Fresh Fruit Rolled Wheat Tomato Toast Oatmeal Crisps Graham Bread Baked Sweet Apples Stewed Fruit DINNER Lima Bean Soup Mashed Potato Scalloped Cauliflower Mashed Peas Graham Grits Graham Bread Toasted Wafers Whortleberry Gems Stewed or Fresh Fruit Molded Tapioca FIFTH DAY BREAKFAST Fresh Fruit Graham Grits Gruel with Croutons Fresh Berry Toast Whole-Wheat Puffs Graham Bread Breakfast Rolls Lettuce Baked Sweet Apples Fresh Berries DINNER Cream Pea Soup Cracked Potato Scalloped Turnip Beet Greens Cracked Wheat with Blackberries Graham Bread Toasted Rolls Crusts Fresh or Stewed Fruit Banana Dessert SIXTH DAY BREAKFAST Fresh Fruit Graham Mush with Blueberries Gravy Toast Fresh Tomatoes French Rolls Toasted Wafers Graham Puffs Fresh or Stewed Fruit DINNER Vegetable Broth Baked Potato Summer Squash Boiled Beets, sliced, with Cream Sauce Pearl Barley Graham Bread Whortleberry Gems Toasted Wafers Fresh Berries Damsons SABBATH BREAKFAST Fresh Fruit Blackberry Mush Prune Toast Crusts Toasted Wafers Graham Bread Baked Sweet Apples Fresh Berries DINNER Tomato and Vermicelli Soup Stewed Potato Cold Sliced Beets Green Corn Pulp Rice Graham Bread Toasted Wafers Beaten Biscuit Stewed Fruit Blackberry Pie THIRTY-THIRD WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Snowflake Toast Beaten Biscuit Graham Bread Toasted Wafers Fresh Berries DINNER Green Pea Soup Scalloped Potato Boiled Corn Cauliflower with Egg Sauce Graham Grits Graham Puffs Toasted Wafers Sliced Peaches Nuts SECOND DAY BREAKFAST Fresh Fruit Rolled Rye Cream Toast Whortleberry Gems Toasted Wafers Cream Rolls Fresh Blackberries DINNER Pea and Tomato Soup Baked Potato String Beans Macaroni with Tomato Sauce Farina with Banana Cream Rolls Toasted Wafers Graham Puffs Stewed Fruit Plums and Peaches THIRD DAY BREAKFAST Fresh Fruit Rice with Peaches Blackberry Toast Fresh Tomatoes Whole-Wheat Puffs Sticks Toasted Wafers Stewed Fruit DINNER String Bean Soup Mashed Potato Baked Green Corn Scalloped Egg Plant Graham Grits Whole-Wheat Bread Graham Puffs Toasted Wafers Stewed Fruit Fresh Fruit FOURTH DAY BREAKFAST Fresh Fruit Blackberry Mush Tomato Toast Baked Sweet Apples Graham Gems Toasted Wafers Raised Graham Biscuit Fresh Berries DINNER Celery Soup No. 2 Boiled Potato Macaroni baked with Granola Succotash Browned Rice Whole-Wheat Bread Toasted Wafers Graham Puffs Stewed Fruit Blackberry Cornstarch Pudding FIFTH DAY BREAKFAST Fresh Fruit Oatmeal Porridge Berry Toast Beaten Biscuit Graham Bread Toasted Wafers Baked Sweet Apples Stewed Fruit DINNER Brown Soup Scalloped Potato Chopped Cabbage Mashed Peas Rice Graham Bread Sticks Stewed or Fresh Berries Bread Custard SIXTH DAY BREAKFAST Fresh Fruit Granola Apple Mush Gravy Toast Whole-Wheat Puffs Toasted Wafers Graham Fruit Rolls Stewed Fruit DINNER Cream Pea Soup Boiled Potatoes Green Corn Sliced Tomatoes Cracked Wheat with Blackberries Graham Bread Fruit Rolls Rye Gems Sliced Peaches Pears SABBATH BREAKFAST Fresh Fruit Rolled Oats Prune Toast Sliced Tomatoes Fruit Bread Cream Crisps Stewed or Sliced Peaches DINNER Green Corn Soup Boiled Macaroni Stewed Tomatoes Rice Fruit Bread Cream Crisps Toasted Wafers Stewed or Fresh Fruit Blackberry or Peach Pie THIRTY-FOURTH WEEK FIRST DAY BREAKFAST Fresh Fruit Blackberry Mush Gravy Toast Graham Puffs Fruit Bread Toasted Wafers Baked Sweet Apples Stewed Fruit DINNER Tomato Cream Soup Potato Snowballs Stewed Corn Stewed Lima Beans Rolled Wheat Rye Puffs Cream Rolls Graham Bread Sliced Peaches Nuts SECOND DAY BREAKFAST Fresh Fruit Oatmeal Porridge Cream Toast Sliced Tomato Graham Crisps Graham Bread Rye Gems Stewed Fruit DINNER Lima Bean Soup Mashed Potato Summer Squash Baked Beets with Lemon Dressing Pearl Barley Graham Bread Crusts Toasted Wafers Stewed or Fresh Berries Peach Tapioca THIRD DAY BREAKFAST Fresh Fruit Rolled Wheat Tomato Toast Cottage Cheese Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit DINNER Oatmeal Soup Broiled Potato Scalloped Tomatoes Green Corn Pulp Graham Grits French Rolls Cream Crisps Fresh Fruit Sliced Sweet Apples and Cream FOURTH DAY BREAKFAST Fresh Fruit Rolled Rye Peach Toast Macaroni with Corn Pulp Fresh Tomatoes Cream Rolls Vienna Bread Toasted Wafers Stewed Fruit DINNER String Bean Soup Mashed Potato Scalloped Egg Plant Cabbage and Tomato Pearl Wheat Toasted Wafers Beaten Biscuit Vienna Bread Stewed Fruit Fruit Shape FIFTH DAY BREAKFAST Fresh Fruit Granola Peach Mush Dry Toast with Hot Cream Celery Whole-Wheat Puffs Cream Rolls Graham Crackers Stewed Fruit DINNER White Celery Soup Steamed Potato Chopped Beets Mashed Peas Farina with Bananas Whole-Wheat Bread Cream Rolls Rye Puffs Sliced Peaches Baked Apple Dessert SIXTH DAY BREAKFAST Fresh Fruit Graham Grits Berry Toast Baked Sweet Apples Fresh Tomatoes Currant Puffs Toasted Rolls Stewed Fruit DINNER Cream Pea Soup Baked Potato Stewed Celery Cauliflower with Tomato Sauce Boiled Wheat Whole-Wheat Puffs Graham Crackers Crescents Stewed Fruit Sago Fruit Pudding SABBATH BREAKFAST Fresh Fruit Steamed Rice Tomato Toast Fruit Bread Toasted Wafers Breakfast Rolls Baked Sweet Apples Stewed Fruit DINNER Cream Barley Soup Creamed Potato Green Peas Pearl Wheat Fruit Bread Rolls Graham Crackers Sliced Peaches Nuts Tapioca Custard THIRTY-FIFTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mush with dates Sliced Tomatoes Macaroni with Egg Sauce Whole-Wheat Puffs Cream Rolls Stewed Fruit DINNER Baked Bean Soup Steamed Potato Stewed Tomato Mashed Split Peas Rolled Rye Graham Bread Graham Puffs Toasted Wafers Stewed Fruit Peach Shortcake SECOND DAY BREAKFAST Fresh Fruit Granola Peach Mush Cream Toast Sliced Tomatoes Graham Bread Graham Crisps Stewed Fruit DINNER Celery Soup No. 2. Boiled Potato Shelled Beans Cauliflower with Tomato Sauce Graham Grits Graham Bread Oatmeal Gems Toasted Wafers Stewed Fruit Baked Sweet Apples with Whipped Cream THIRD DAY BREAKFAST Fresh Fruit Oatmeal Tomato Toast Macaroni Baked with Corn Pulp Whole-Wheat Bread Graham Puffs Toasted Wafers Stewed Fruit DINNER Cream Rice Soup Mashed Potato Stewed Celery Mashed Lentils and Beans Rolled Wheat Whole-Wheat Bread Crusts Toasted Wafers Stewed Fruit Peach Meringue FOURTH DAY BREAKFAST Fresh Fruit Peach Mush Snowflake Toast Whole-Wheat Puffs Sticks Date Bread Baked Sweet Apples Stewed Fruit DINNER Black Bean Soup Potato Snowballs Corn and Tomatoes Scalloped Egg Plant Cracked Wheat Date Bread Graham Gems Toasted Wafers Stewed Fruit Grapes FIFTH DAY BREAKFAST Fresh Fruit Rolled Oats Peach Toast Whole-Wheat Bread Breakfast Rolls Graham Gems Baked Pears Stewed Fruit DINNER Tomato and Macaroni Soup Boiled Potato Baked Corn Celery Pearl Barley Whole-Wheat Bread Graham Puffs Toasted Wafers Stewed Fruit Peach Shortcake SIXTH DAY BREAKFAST Fresh Fruit Cerealine Flakes Strawberry Toast Macaroni with Cream Sauce Sliced Tomato Graham Puffs Parker House Rolls Toasted Wafers Stewed Fruit DINNER Potato Soup Baked Sweet Potato Mashed Peas Cauliflower with Egg Sauce Graham Grits Granola Fruit Rolls Graham Puffs Stewed Fruit Rice Cream Pudding SABBATH BREAKFAST Fresh Fruit Rolled Wheat with Blackberries and Cream Prune Toast Fruit Rolls Raised Graham Biscuit Toasted Wafers Fresh Tomatoes Stewed Fruit DINNER Cream Pea Soup Mashed Sweet Potato String Beans Pearl Wheat with Peaches and Cream Buns Cream Rolls Toasted Wafers Nuts THIRTY-SIXTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mush Blackberry Toast Sliced Tomato Currant Puffs Cream Rolls Toasted Wafers Baked Apples Stewed Fruit DINNER Sweet Potato Soup Steamed Potato Boiled Beets Stewed Lima Beans Rolled Wheat Buns Graham Puffs Toasted Wafers Stewed Fruit Peach Sandwich SECOND DAY BREAKFAST Fresh Fruit Rolled Wheat Apricot Toast Zwieback Graham Puffs Breakfast Rolls Lemon Apples Stewed Fruit DINNER Lima Bean Soup Potato Stewed with Celery Mashed Squash Scalloped Tomatoes Farina Whole-Wheat Bread Toasted Rolls Graham Gems Sliced Peaches Bran Jelly with Fruit Sauce THIRD DAY BREAKFAST Fresh Fruit Granola Apple Mush Blueberry Toast Cream Rolls Whole-Wheat Puffs Toasted Wafers Sliced Tomatoes Stewed Fruit DINNER Corn and Bean Soup Baked Potato Stewed Tomato Scalloped Cauliflower Pearl Wheat Whole-Wheat Bread Toasted Rolls Corn Puffs Stewed Fruit Farina Custard FOURTH DAY BREAKFAST Fresh Fruit Oatmeal Tomato Toast Whole-Wheat Puffs Graham Bread Toasted Wafers Baked Sweet Apples Stewed Fruit DINNER Tomato and Rice Soup Baked Sweet Potato Mashed Beans Green Peas Graham Grits Oatmeal Bread Graham Puffs Toasted Wafers Sliced Peaches Red Rice FIFTH DAY BREAKFAST Fresh Fruit Cracked Wheat Banana Toast Baked Sweet Apples Oatmeal Bread Graham Gems Toasted Wafers Stewed Fruit DINNER Celery Soup Mashed Potato Baked Tomato Baked Green Corn Graham Grits Graham Bread Sticks Rye Puffs Stewed Fruit Baked Apple Dessert SIXTH DAY BREAKFAST Fresh Fruit Rice Cream Toast Whole-Wheat Puffs Corn Cakes Sticks Sliced Tomatoes Stewed Fruit DINNER Potato and Rice Soup Macaroni Baked with Granola Mashed Cabbage String Beans Pearl Wheat Pop Overs Cream Crisps Graham Bread Stewed Fruit Almonds SABBATH BREAKFAST Fresh Fruit Rolled Oats Tomato Toast Toasted Wafers Fruit Rolls Raised Biscuit Baked Pears Stewed Fruit DINNER Green Corn Soup Tomato and Macaroni Stewed Potato Rolled Wheat Fruit Bread Cream Crisps Stewed Fruit Peach Pie Grapes THIRTY-SEVENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Toast with Egg Sauce Fruit Bread Breakfast Rolls Toasted Wafers Baked Sweet Apples Sliced Peaches DINNER Green Bean Soup Mashed Potato Baked Squash Corn Pudding Graham Grits Graham Bread Currant Puffs Toasted Wafers Stewed Fruit Peach Shortcake SECOND DAY BREAKFAST Fresh Fruit Peach Mush Tomato Toast Macaroni with Kornlet Graham Bread Cream Mush Rolls Stewed Fruit DINNER Cream Pea Soup Baked Potato Shelled Beans Cauliflower with Tomato Sauce Browned Rice Toasted Rolls Graham Bread Whole-wheat Puffs Stewed Fruit Jam Pudding THIRD DAY BREAKFAST Fresh Fruit Oatmeal Porridge Peach Toast Sliced Tomato Graham Crisps Graham Gems Stewed Fruit DINNER Cream Barley Soup Scalloped Potato Beet Salad Macaroni with Tomato Sauce Rice Whole-Wheat Bread Toasted Wafers Graham Gems Stewed Fruit Molded Wheat with Grape Sauce FOURTH DAY BREAKFAST Fresh Fruit Graham Grits Dry Toast with Tomato Gravy Whole-Wheat Bread Crusts Breakfast Rolls Baked Pears Stewed Fruit DINNER White Celery Soup Baked Sweet Potato Mashed Peas Scalloped Tomatoes Pearl Wheat Whole-Wheat Bread Beaten Biscuit Graham Crackers Stewed Fruit Cocoanut Rice Custard FIFTH DAY BREAKFAST Fresh Fruit Rolled Oats Macaroni with Apple Sauce Sliced Tomato Whole-Wheat Puffs Toasted Wafers Stewed Fruit DINNER Lentil Soup Mashed Potato Baked Squash String Beans Rolled Rye Whole-Wheat Bread Crusts Graham Crisps Stewed Fruit Peach Pudding or Fresh Fruit SIXTH DAY BREAKFAST Fresh Fruit Graham Mush with Fruit Gravy Toast Whole-Wheat Puffs Crescents Toasted Wafers Baked Apples Stewed Fruit DINNER Split Pea Soup Baked Potato Baked Tomato Green Corn Pulp Rice Fruit Loaf Graham Gems Sticks Stewed Fruit Sweet Apple Pie or Fresh Fruit SABBATH BREAKFAST Fresh Fruit Rolled Wheat Peach Toast Sliced Tomato Baked Pears Fruit Bread Beaten Biscuit Stewed Fruit DINNER Green Corn Soup Stewed Lima Beans Mashed Sweet Potato Rice with Peaches Beaten Biscuit Currant Buns Stewed Fruit Pears THIRTY-EIGHTH WEEK FIRST DAY BREAKFAST Fresh Fruit Peach Mush Dry Toast with Hot Cream Macaroni with Tomato Sauce Toasted Beaten Biscuit Fruit Bread Stewed Fruit DINNER Bean and Tapioca Soup Mashed Potato Stewed Celery Baked Squash Rolled Wheat Whole-Wheat Bread Currant Puffs Toasted Wafers Stewed Fruit Peach Tapioca SECOND DAY BREAKFAST Fresh Fruit Rolled Rye Lentil Toast Sliced Tomato Cream Rolls Graham Puffs Toasted Wafers Stewed Fruit DINNER Lentil Soup Potato Snowballs Stewed Tomato Egg and Macaroni Browned Rice Whole-Wheat Bread Toasted Rolls Crusts Stewed Fruit Plain Fruit Pudding THIRD DAY BREAKFAST Fresh Fruit Oatmeal Sweet Apple Toast Cottage Cheese Whole-Wheat Puffs French Rolls Graham Crisps Stewed Fruit DINNER Plain Rice Soup Baked Potato with Celery Sauce Shelled Beans Baked Corn Farina with Fresh Fruit Graham Puffs Oatmeal Crisps Stewed Fruit Fresh Fruit, or Sweet Apple Pudding FOURTH DAY BREAKFAST Fresh Fruit Rice with Peaches Tomato Toast Whole-Wheat Puffs Oatmeal Crisps Breakfast Rolls Sliced Peaches DINNER Shelled Bean Soup Mashed Sweet Potato Scalloped Tomatoes Celery Pearl Wheat Toasted Rolls Buns Graham Puffs Stewed Fruit Apple Manioca FIFTH DAY BREAKFAST Fresh Fruit Rolled Oats Strawberry Toast Graham Bread Toasted Wafers Rye Gems Baked Sweet Apples Stewed Fruit DINNER Oatmeal Soup Mashed Potato Mashed Squash Boiled Macaroni Browned Rice Graham Bread Beaten Biscuit Fruit Crackers Stewed Fruit Cup Custard SIXTH DAY BREAKFAST Fresh Fruit Cerealine Macaroni with Raisins Slice Tomatoes Cream Rolls Whole-Wheat Puffs Toasted Wafers Stewed Fruit DINNER Brown Soup Boiled Potato Stewed Celery Pease Cakes with Tomato Sauce Graham Grits Raised Biscuit Graham Gems Toasted Wafers Stewed Fruit Grape Tart SABBATH BREAKFAST Fresh Fruit Rice Grape Toast Fruit Bread Beaten Biscuit Baked Apples Stewed Fruit DINNER Tomato and Vermicelli Soup Mashed Sweet Potato Stewed Corn Boiled Wheat Fruit Bread Beaten Biscuits Stewed Fruit Farina Blancmange with Grape Sauce THIRTY-NINTH WEEK FIRST DAY BREAKFAST Fresh Fruit Granola Fruit Mush Gravy Toast Whole-Wheat Puffs Toasted Wafers Stewed Fruit DINNER Bean and Tomato Soup Mashed Potato Boiled Green Corn String Beans Rolled Wheat Toasted Wafers Whole-Wheat Bread Corn Puffs Stewed Fruit Stewed Fruit Pudding SECOND DAY BREAKFAST Fresh Fruit Peach Mush Snowflake Toast Graham Puffs Cream Rolls Baked Pears Stewed Fruit DINNER Green Bean Soup Potato Cakes Stewed Tomato Baked Beets Cracked Wheat Pop Overs Toasted Wafers Graham Bread Stewed Fruit Bread Custard THIRD DAY BREAKFAST Fresh Fruit Oatmeal Tomato Toast Graham Bread Corn Puffs Graham Crisps Baked Sweet Apples Stewed Fruit DINNER Mixed Potato Soup Baked Potato Chopped Beets Succotash Graham Grits Graham Bread Toasted Wafers Rye Gems Stewed Fruit Cracked Wheat Pudding FOURTH DAY BREAKFAST Fresh Fruit Plum Porridge Cream Toast Cottage Cheese Whole-Wheat Puffs Toasted Wafers Graham Bread Stewed Fruit DINNER Pea and Tomato Soup Mashed Potato Stewed Celery Corn Pudding Rolled Wheat Graham Puffs Toasted Wafers Buns Stewed Fruit Rice and Tapioca Pudding FIFTH DAY BREAKFAST Fresh Fruit Rolled Oats Tomato Toast Whole-Wheat Puffs Raised Biscuit Toasted Wafers Baked Sour Apples Stewed Fruit DINNER Green Corn Soup Steamed Potato Mashed Squash Scalloped Turnip Rolled Wheat Crusts Toasted Wafers Graham Bread Stewed Fruit Lemon Cornstarch Pudding SIXTH DAY BREAKFAST Fresh Fruit Oatmeal Gruel with Croutons Grape Toast Macaroni with Kornlet Cream Rolls Graham Puffs Stewed Fruit DINNER Swiss Potato Soup Creamed Potato Celery Macaroni with Tomato Sauce Cracked Wheat Graham Bread Toasted Rolls Fruit Crackers Stewed Fruit Snowball Custard SABBATH BREAKFAST Fresh Fruit Rice with Peaches Apricot Toast Toasted Wafers Fruit Rolls Whole-Wheat Bread Stewed Fruit DINNER Cream Pea Soup Chopped Sweet Potato Sliced Tomato Rice Whole-Wheat Bread Fruit Rolls Toasted Wafers Stewed Fruit Grape Pie FORTIETH WEEK FIRST DAY BREAKFAST Fresh Fruit Grape Mush Cream Toast Graham Gems Toasted Rolls Steamed Figs Stewed Fruit DINNER Potato and Vermicelli Soup Boiled Macaroni Stewed Lima Beans Boiled Corn Cracked Wheat Whole-Wheat Puffs Corn Cakes Toasted Wafers Stewed Fruit Cornstarch Meringue SECOND DAY BREAKFAST Fresh Fruit Rolled Oats Celery Toast Baked Sweet Potatoes Whole-Wheat Puffs Toasted Wafers Graham Bread Tomato Salad DINNER Lima Bean Soup Mashed Potato Scalloped Tomatoes Green Corn Cakes Mixed Mush Sally Lunn Gems Graham Bread Toasted Wafers Stewed Fruit Rice Snow THIRD DAY BREAKFAST Fresh Fruit Rice Tomato Toast Graham Crisps Raised Biscuit Grape Apples Stewed Fruit DINNER Brown Soup Potato Snowballs Stewed Split Peas Scalloped Cauliflower Graham Grits Whole-Wheat Bread Graham Crisps Corn Puffs Stewed Fruit Farina Blancmange with Grape Sauce FOURTH DAY BREAKFAST Fresh Fruit Granola Apple Mush Grape Toast Cream Rolls Rye Gems Whole-Wheat Bread Cup Custard Stewed Fruit DINNER Pea and Tomato Soup Baked Potato Baked Squash Boiled Beets with Cream Sauce Pearl Wheat Whole-Wheat Puffs Sticks Raised Corn Bread Stewed Fruit Nuts FIFTH DAY BREAKFAST Fresh Fruit Rolled Rye Gravy Toast Oatmeal Crisps Corn Bread Whole-Wheat Puffs Baked Apples Stewed Fruit DINNER Vegetable Soup Mashed Potato Scalloped Egg Plant Macaroni with Tomato Sauce Rolls Toasted Wafers Graham Bread Farina Stewed Fruit Almond Cornstarch Pudding with Grape Sauce SIXTH DAY BREAKFAST Fresh Fruit Grape Mush Cream Toast Fruit Bread Graham Puffs Toasted Wafers Granola Baked Apples Stewed Fruit DINNER Baked Bean Soup Potato Rice Mashed Squash Boiled Green Corn Graham Mush Fruit Bread Toasted Wafers Graham Puffs Stewed Fruit Apple Sandwich SABBATH BREAKFAST Fresh Fruit Rice with Fig Sauce Peach Toast Sliced Tomato Fruit Bread Beaten Biscuit Toasted Wafers Stewed Fruit DINNER Tomato and Vermicelli Soup Mashed Sweet Potato Green Corn Pulp Boiled Wheat Fruit Bread Beaten Biscuit Grape Tarts Stewed Fruit FORTY-FIRST WEEK FIRST DAY BREAKFAST Fresh Fruit Browned Rice Grape Toast Toasted Beaten Biscuit Graham Puffs Baked Sweet Apples Stewed Fruit DINNER Corn and Tomato Soup Sweet Potato Cakes Shelled Beans Macaroni Baked with Granola Farina Graham Puffs Zwieback Cream Rolls Stewed Fruit Fresh Fruit SECOND DAY BREAKFAST Fresh Fruit Granola Apple Mush Gravy Toast Sliced Tomato Toasted Rolls Corn Dodgers Stewed Fruit DINNER Shelled Bean Soup Baked Potato with Brown Sauce Chopped Cabbage Baked Tomato Pearl Barley Graham Puffs Sticks Rye Bread Stewed Fruit Rice Cream Pudding THIRD DAY BREAKFAST Fresh Fruit Oatmeal Porridge Dry Toast with Hot Cream Rye Bread Toasted Wafers Graham Puffs Baked Sour Apples Stewed Fruit DINNER Tomato and Rice Soup Steamed Potato with Cream Sauce Baked Squash Mashed Peas Graham Apple Mush Rye Bread Zwieback Graham Gems Stewed Fruit Fresh Fruit FOURTH DAY BREAKFAST Fresh Fruit Graham Mush with dates Gravy Toast Rye Bread Toasted Wafers Corn Puffs Lemon Apples Stewed Fruit DINNER Cream Pea Soup Scalloped Potato Chopped Turnip Macaroni Baked with Kornlet Steamed Rice Toasted Wafers Currant Puffs Rye Bread Stewed Fruit Cornmeal Pudding FIFTH DAY BREAKFAST Fresh Fruit Rolled Rye Tomato Toast Graham Bread Breakfast Rolls Baked Sweet Apples Stewed Fruit DINNER Swiss Potato Soup Baked Beans Boiled Macaroni Boiled Wheat Graham Bread Toasted Wafers Whole-Wheat Puffs Stewed Fruit Rice and Tapioca Pudding SIXTH DAY BREAKFAST Fresh Fruit Rice with Lentil Gravy Gravy Toast Sliced Tomato Graham Puffs Toasted Wafers Stewed Fruit DINNER Corn and Bean Soup Mashed Potato Scalloped Tomato Stewed Celery Cracked Wheat Graham Bread Zwieback Crusts Stewed Fruit Graham Grits Pudding SABBATH BREAKFAST Fresh Fruit Rolled Oats Grape Toast Graham Raised Biscuit Toasted Wafers Breakfast Rolls Baked Sweet Apples Cup Custard Stewed Fruit DINNER Tomato and Macaroni Soup Broiled Potato Stewed Corn Browned Rice Graham Biscuit Beaten Biscuit Stewed Fruit Apple Pie FORTY-SECOND WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Gravy Toast Caked Peas Whole-Wheat Puffs Toasted Beaten Biscuit Stewed Fruit DINNER Celery Soup Boiled Potato with Tomato Cream Sauce Baked Cauliflower Shelled Beans Graham Grits Currant Puffs Cream Rolls Toasted Wafers Stewed Fruit Tapioca Grape Jelly SECOND DAY BREAKFAST Fresh Fruit Oatmeal Tomato Toast Whole-Wheat Puffs Toasted Rolls Bakes Apples Stewed Fruit DINNER Potato Soup Mashed Peas Mashed Cabbage Cracked Wheat Whole-Wheat Puffs Graham Crisps Stewed Fruit Rice Cream Pudding THIRD DAY BREAKFAST Fresh Fruit Graham Mush Grape Toast Cream Rolls Toasted Wafers Graham Gems Baked Apples Stewed Fruit DINNER Cream Pea Soup Steamed Potato Boiled Beets Celery Tomato and Macaroni Rice Parker House Rolls Graham Gems Toasted Wafers Stewed Fruit Cracked Wheat Pudding FOURTH DAY BREAKFAST Fresh Fruit Steamed Rice with Grape Sauce Prune Toast Graham Bread Toasted Wafers Crusts Baked Pears Stewed Fruit DINNER Swiss Lentil Soup Baked Potato Baked Squash Chopped Cabbage Boiled Wheat Graham Bread Rye Gems Toasted Wafers Stewed Fruit Rice Snowballs FIFTH DAY BREAKFAST Fresh Fruit Rolled Oats Lentil Toast Whole-Wheat Puffs Toasted Wafers Graham Bread Stewed Fruit DINNER Tomato and Macaroni Soup Baked Sweet Potato Stewed Celery Boiled Green Corn Rolled Rye Graham Bread Currant Puffs Sticks Stewed Fruit Molded Wheat with Grape Sauce SIXTH DAY BREAKFAST Fresh Fruit Oatmeal Gruel with Croutons Tomato Toast Graham Crisps Graham Bread Pop Overs Stewed Fruit DINNER Green Corn Soup Chopped Potato Baked Beans Mashed Squash Farina Cream Mush Rolls Vienna Bread Stewed Fruit Stewed Fruit Pudding SABBATH BREAKFAST Fresh Fruit Cracked Wheat with Raisins Prune Toast Vienna Bread Beaten Biscuit Toasted Rolls Baked Apples Stewed Fruit DINNER Bean and Potato Soup Stewed Corn Boiled Macaroni Granola Fruit Mush Buns Beaten Biscuit Toasted Wafers Stewed Fruit Nuts Fresh Fruit FORTY-THIRD WEEK FIRST DAY BREAKFAST Fresh Fruit Stewed Fruit Granola Apple Mush Dry Toast with Hot Cream Whole-Wheat Puffs Toasted Beaten Biscuit Baked Apples Stewed Fruit DINNER Celery Soup Mashed Potato Scalloped Tomato Mashed Peas Graham Grits Corn Puffs Cream Crisps Graham Gems Stewed Fruit Fresh Fruit SECOND DAY BREAKFAST Fresh Fruit Rolled Wheat Tomato Toast Cream Rolls Whole-Wheat Bread Graham Gems Grape Apples Stewed Fruit DINNER Cream Pea Soup Baked Potatoes with Brown Sauce Shelled Beans Corn and Tomato Graham Grits Toasted Rolls Whole-Wheat Bread Currant Puffs Stewed Fruit Bake Sweet Apples with Whipped Cream THIRD DAY BREAKFAST Fresh Fruit Oatmeal Porridge with Croutons Grape Toast Whole-Wheat Puffs Sticks Fruit Crackers Bake Sweet Apples Stewed Fruit DINNER Plain Rice Soup Baked Potatoes with Celery Sauce Mashed Beans Parsnip with Cream Sauce Graham Grits Corn Bread Whole-Wheat Puffs Toasted Wafers Stewed Fruit Apple Tart FOURTH DAY BREAKFAST Fresh Fruit Rolled Oats Gravy Toast Cream Rolls Whole-Wheat Bread Toasted Wafers Baked Sweet Apples Stewed Fruit DINNER Bean and Tomato Soup Mashed Potato Chopped Beets Macaroni Baked with Granola Rice Whole-Wheat Bread Graham Gems Cream Crisps Stewed Fruit Farina Blancmange FIFTH DAY BREAKFAST Fresh Fruit Oatmeal Blancmange with Grape Sauce Sweet Apple Toast Corn Meal Gruel with Croutons Whole-Wheat Puffs Cream Crisps French Rolls Stewed Fruit DINNER Tomato Cream Soup Mashed Potato Mashed Squash Baked Turnip Pearl Wheat with Raisins Whole-Wheat Bread Graham Crisps Toasted Wafers Stewed Fruit Rice Custard SIXTH DAY BREAKFAST Fresh Fruit Rolled Rye Peach Toast Whole-Wheat Puffs Graham Bread Toasted Wafers Baked Pears Stewed Fruit DINNER Cream Barley Soup Scalloped Potato Succotash Scalloped Tomato Graham Grits Graham Puffs Graham Bread Sticks Stewed Fruit Plain Fruit Pudding SABBATH BREAKFAST Fresh Fruit Granola Fruit Mush Prune Toast Beaten Biscuit Buns Toasted Wafers Baked Chestnuts Cup Custard Stewed Fruit DINNER Corn Soup Canned Green Peas Tomato and Macaroni Graham Grits Fruit Bread Toasted Wafers Stewed Fruit Squash Pie FORTY-FOURTH WEEK FIRST DAY BREAKFAST Almonds with Wafers Cerealine Steamed Eggs Baked Potato Toasted Beaten Biscuit Graham Gems Stewed Fruit DINNER Potato Soup Macaroni with Cream Sauce Mashed Beans Baked Corn Browned Rice Graham Bread Cream Crisps Graham Gems Stewed Fruit Baked Sweet Apple Pudding SECOND DAY BREAKFAST Fresh Fruit Rolled Oats Cream Toast Whole-Wheat Puffs Cream Crisps Fruit Rolls Baked Sweet Apples Stewed Fruit DINNER Bean and Tomato Soup Potato Rice Mashed Squash Stewed Celery Cracked Wheat Graham Puffs Fruit Rolls Toasted Wafers Stewed Fruit Macaroni Pudding THIRD DAY BREAKFAST Fresh Fruit Granola Peach Mush Snowflake Toast Macaroni with Kornlet Cream Mush Rolls Fruit Loaf Graham Crackers Stewed Fruit DINNER Oatmeal Soup Potato Cakes Celery Cauliflower with Tomato Sauce Hominy Fruit Loaf Toasted Rolls Graham Puffs Stewed Fruit Snow Pudding FOURTH DAY BREAKFAST Fresh Fruit Cracked Wheat Dry Toast with Hot Cream Hominy Gems Toasted Wafers Graham Bread Cottage Cheese Stewed Fruit DINNER Black Bean Soup Potato Snowballs Scalloped Tomato Parsnip with Egg Sauce Rolled Wheat Corn Puffs Whole-Wheat Bread Cream Crisps Stewed Fruit Farina Blancmange FIFTH DAY BREAKFAST Fresh Fruit Graham Grits Berry Toast Whole-Wheat Puffs Toasted Wafers Crescents Granola Baked Sweet Apples Stewed Fruit DINNER Cream Barley Soup Mashed Potato Carrots with Egg Sauce Scalloped Beans Rice Graham Bread Crusts Toasted Wafers Stewed Fruit Prune and Tapioca Pudding SIXTH DAY BREAKFAST Fresh Fruit Rolled Wheat with Baked Apples Gravy Toast Toasted Wafers Graham Bread Cream Rolls and Crab Apple Jelly Stewed Fruit DINNER Tomato and Macaroni Soup Baked Sweet Potato Stewed Celery Shelled Beans Pearl Barley with Raisins Graham Bread Corn Cake Toasted Wafers Stewed Fruit Tapioca Custard SABBATH BREAKFAST Fresh Fruit Rolled Oats Blackberry Toast Beaten Biscuits Fruit Bread Lemon Apples Stewed Fruit DINNER Plain Rice Soup Warmed-over Sweet Potato Stewed Corn Boiled Wheat Graham Bread Beaten Biscuit Toasted Wafers Stewed Fruit Nuts FORTY-FIFTH WEEK FIRST DAY BREAKFAST Fresh Fruit Oatmeal Porridge Dry Toast with Hot Cream Corn Puffs Toasted Wafers Fruit Loaf Roasted Almonds Stewed Fruit DINNER Vegetable Soup Steamed Potatoes with Tomato Cream Sauce Stewed Cabbage Mashed Squash Pearl Wheat Graham Bread Crusts Toasted Wafers Stewed Fruit Sago Pudding SECOND DAY BREAKFAST Fresh Fruit Samp and Milk Gravy Toast Whole-Wheat Puffs Toasted Wafers Hoe Cake Baked Apples Stewed Fruit DINNER Swiss Lentil Soup Mashed Potatoes Celery and Tomato Turnip with Cream Sauce Oatmeal Crisps Graham Bread Toasted Wafers Graham Grits Stewed Fruit Baked Corn Meal Pudding THIRD DAY BREAKFAST Fresh Fruit Rolled Oats Banana Toast Breakfast Rolls Toasted Wafers Graham Bread Granola Baked Sweet Apples Stewed Fruit DINNER Swiss Potato Soup Mashed Potato Mashed Peas Broccoli with Egg Sauce Cracked Wheat with Raisins Toasted Rolls Graham Puffs Stewed Fruit Nuts FOURTH DAY BREAKFAST Fresh Fruit Plum Porridge Berry Toast Graham Crackers Hoe Cake Whole-Wheat Puffs Baked Apples Stewed Fruit DINNER Tomato and Macaroni Soup Boiled Potato with Celery Sauce Baked Beets Stewed Lima Beans Farina Raised Corn Cake Toasted Wafers Cream Rolls Stewed Fruit Apple Tart FIFTH DAY BREAKFAST Fresh Fruit Rice with Fig Sauce Cream Toast Currant Puffs Graham Bread Toasted Wafers Baked Apples Stewed Fruit DINNER Cream Pea Soup Browned Potatoes Succotash Steamed Squash Graham Grits Graham Bread Rye Gems Toasted Wafers Stewed Fruit Farina Custard SIXTH DAY BREAKFAST Fresh Fruit Oatmeal Lentil Toast Macaroni with Tomato Sauce Cream Rolls Rye Bread Toasted Wafers Stewed Fruit Roasted Almonds DINNER Potato Soup Potato Puff Browned Parsnips Celery Mashed Peas Rolled Wheat Rye Bread Whole-Wheat Puffs Graham Crisps Apple Rose Cream SABBATH BREAKFAST Fresh Fruit Rolled Wheat Prune Toast Fruit Bread Beaten Biscuit White Custard in Cups Stewed Fruit DINNER Cream Pea Soup Stewed Potato Kornlet and Tomato Rice Rye Bread Buns Toasted Wafers Stewed Fruit Apple Pie Fresh Fruit FORTY-SIXTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mush with Dates Gravy Toast Rye Bread Toasted Wafers Whole-Wheat Puffs Steamed Figs Stewed Fruit DINNER Canned Green Pea Soup Scalloped Potatoes Baked Beans Macaroni with Egg Farina Pop Overs Toasted Wafers Rye Bread Stewed Fruit Rice Cream Pudding SECOND DAY BREAKFAST Fresh Fruit Graham Grits Blackberry Toast Rice with Lentil Gravy Graham Puffs Toasted Wafers Rye Bread Baked Apples Stewed Fruit DINNER Bean and Hominy Soup Boiled Potatoes Stewed Celery Creamed Parsnips Pearl Wheat Raised Corn Bread Toasted Wafers Graham Gems Stewed Fruit THIRD DAY BREAKFAST Fresh Fruit Samp and Milk Dry Toast with Hot Cream Corn Puffs Toasted Wafers Breakfast Rolls Baked Apples Stewed Fruit DINNER Brown Soup Scalloped Potatoes Beet Salad Mashed Turnips Boiled Wheat Hoe Cake Toasted Rolls Graham Bread Stewed Fruit Cracked Wheat Pudding FOURTH DAY BREAKFAST Fresh Fruit Rolled Oats Tomato Toast Rice and Corn Puffs Graham Bread Toasted Wafers Baked Apples Stewed Fruit DINNER Potato Soup Macaroni Baked with Granola Succotash Baked Squash Pearl Barley Pulled Bread Oatmeal Crisps Graham Puffs Stewed Fruit Apple Tart FIFTH DAY BREAKFAST Fresh Fruit Rolled Wheat Celery Toast Baked Potato with Cream Sauce Corn Cakes Pulled Bread Oatmeal Crisps Stewed Fruit DINNER Cream Barley Soup Baked Sweet Potato Scalloped Tomatoes Celery Pearl Wheat Rye Gems Graham Bread Toasted Wafers Stewed Fruit Bread Custard SIXTH DAY BREAKFAST Fresh Fruit Mixed Mush Snowflake Toast Graham Bread Cream Rolls Steamed Figs Stewed Fruit DINNER Tomato Cream Soup Potatoes Stewed with Celery Parsnips with Egg Sauce Mashed Peas Oatmeal Blancmange with Cranberry Sauce Graham Bread Toasted Wafers Raised Corn Cake Stewed Fruit Nuts SABBATH BREAKFAST Fresh Fruit Rice with Fig Sauce Cream Toast Whole-Wheat Puffs Buns Toasted Wafers Baked Apples Stewed Fruit DINNER Canned Corn Soup Canned Peas Macaroni with Egg Sauce Cracked Wheat Toasted Wafers Beaten Biscuit Fruit Bread Stewed Fruit Cranberry Pie FORTY-SEVENTH WEEK FIRST DAY BREAKFAST Fresh Fruit Corn Meal Mush and Milk Gravy Toast Whole-Wheat Puffs Fruit Bread Toasted Beaten Biscuit Baked Chestnuts Stewed Fruit DINNER Combination Soup Baked Potato with Brown Sauce Scalloped Turnips Mashed Squash Graham Grits Raised Corn Cake Graham Gems Toasted Wafers Stewed Fruit Apple Tapioca SECOND DAY BREAKFAST Fresh Fruit Graham Gruel with Toasted Wafers Blueberry Toast Breakfast Rolls Corn Bread Baked Apples Stewed Fruit DINNER Swiss Potato Soup Baked Sweet Potato Mashed Beans Stewed Sweet Corn Cracked Wheat Toasted Rolls Pulled Bread Graham Puffs Stewed Fruit Rice Cream Pudding THIRD DAY BREAKFAST Fresh Fruit Rolled Wheat with Raisins Banana Toast Hoe Cake Toasted Wafers Whole-Wheat Puffs Stewed Fruit DINNER Vegetable Oyster Soup Boiled Potatoes with Tomato Cream Sauce Mashed Parsnips Mashed Lentils Graham Grits Whole-Wheat Bread Bean Gems Toasted Wafers Stewed Fruit Almonds FOURTH DAY BREAKFAST Fresh Fruit Oatmeal Cream Toast Potato Cakes Celery Corn Bread Graham Gems Toasted Wafers Stewed Fruit DINNER Parsnip Soup Scalloped Potatoes Mashed Peas Macaroni with Tomato Sauce Steamed Rice Whole-Wheat Bread Graham Gems Toasted Wafers Stewed Fruit Cup Custards FIFTH DAY BREAKFAST Fresh Fruit Oatmeal Porridge with Toasted Wafers Gravy Toast Whole-Wheat Puffs Hoe Cakes Steamed Figs Stewed Fruit DINNER Cream Pea Soup Baked Potato Boiled Macaroni Stewed Cabbage and Tomato Graham Grits Zwieback Graham Bread Corn Puffs Stewed Fruit Apple Rose Cream SIXTH DAY BREAKFAST Fresh Fruit Rolled Oats Tomato toast Macaroni with Kornlet Whole-Wheat Bread Toasted Wafers Rye Gems Stewed Fruit DINNER Plain Rice Soup Mashed Potatoes Baked Squash Scalloped Beans Graham Mush Whole-Wheat Bread Oatmeal Crisps Graham Crusts Stewed Fruit Baked Apple Loaf SABBATH BREAKFAST Fresh Fruit Rolled Rye Prune Toast Beaten Biscuit Whole-Wheat Bread Graham Crackers Grape Apples Stewed Fruit DINNER Lima Bean Soup Mashed Sweet Potatoes Scalloped Tomato Rice Fruit Bread Beaten Biscuit Stewed Fruit Farina Blancmange FORTY-EIGHTH WEEK FIRST DAY BREAKFAST Fresh Fruit Graham Mash with Dates Blackberry Toast Whole-Wheat Puffs Fruit Bread Toasted Wafers Baked Apples Stewed Fruit DINNER Green Pea Soup Boiled Potato with Cream Sauce Mashed Lima Beans Stewed Vegetable Oysters Graham Grits Corn Puffs Toasted Wafers Graham Crusts Stewed Fruit Rice Custard Pudding SECOND DAY BREAKFAST Baked Chestnuts Samp and Milk Vegetable Oyster Toast Creamed Potatoes Toasted Wafers Graham Bread Whole-Wheat Puffs Stewed Fruit DINNER Bean and Tomato Soup Mashed Potato Stewed Split Peas Macaroni with Egg Cracked Wheat Parker House Rolls Sticks Corn Puffs Stewed Fruit Prune Tapioca THIRD DAY BREAKFAST Fresh Fruit Rolled Oats Prune Toast Graham Sticks Fruit Loaf Baked Apples Roasted Almonds Stewed Fruit DINNER Swiss Potato Soup Baked Potato Boiled Beets with Cream Sauce Macaroni with Tomato Sauce Rolled Wheat Fruit Loaf Rye Gems Toasted Wafers Stewed Fruit Baked Apples with Whipped Cream FOURTH DAY BREAKFAST Fresh Fruit Steamed Rice Lentil Toast Whole-Wheat Puffs Graham Crisps Fruit Bread DINNER Vegetable Oyster Soup Mashed Potato Parsnips with Egg Sauce Succotash Boiled Wheat with Lemon Sauce Graham Crisps Beaten Biscuit Whole-Wheat Puffs Cocoanut Blancmange Cranberry Jelly FIFTH DAY BREAKFAST Fresh Fruit Oatmeal Gruel with Croutons Tomato Toast Macaroni with Raisins Whole-Wheat Puffs Toasted Wafers Beaten Biscuit Stewed Fruit Baked Apples DINNER Cream Barley Soup Mashed Sweet Potato Mashed Peas Stewed Celery Hominy Cream Crisps Corn Cake Graham Bread Stewed Fruit Apple Tart SIXTH DAY BREAKFAST Fresh Fruit Graham Apple Mush Tomato Toast Cream Crisps Graham Bread Hominy Gems Baked Apples Stewed Fruit DINNER Cream Pea soup Boiled Potato Scalloped Tomatoes Mashed Squash Cracked Wheat with Raisins Graham Bread Rye Gems Toasted Wafers Stewed Fruit Baked Apples with Cream Sauce SABBATH BREAKFAST Fresh Fruit Rice with Raisins Prune toast Toasted Wafers Crescents Graham Bread Baked Apples Cup Custards Stewed Fruit DINNER Tomato and Macaroni Soup Canned Sweet Corn Cold Boiled Beets, Sliced Graham Grits Beaten Biscuit Graham Bread Toasted Wafers Stewed Fruit Prune Pie FORTY-NINTH WEEK. FIRST DAY BREAKFAST Fresh Fruit Graham Mush with Chopped Figs Gravy Toast Cream Rolls Corn Gems Baked Chestnuts Stewed Fruit DINNER Canned Corn Soup Mashed Potato Chopped Beets Stewed Parsnips with Celery Rolled Wheat Toasted Rolls Whole-Wheat Puffs Graham Bread Stewed Fruit Fig Pudding with Orange Sauce SECOND DAY BREAKFAST Fresh Fruit Oatmeal Cracker Toast Graham Sticks Currant Puff Graham Bread Baked Apples Stewed Fruit DINNER Cream Pea Soup Potato Rice Chopped Cabbage Scalloped Vegetable Oysters Browned Rice Graham Sticks Raised Corn Cake Stewed Fruit Cracked Wheat Pudding THIRD DAY BREAKFAST Fresh Fruit Granola Fruit Mush Cream Toast Boiled Macaroni Hoe Cake Whole-Wheat Bread Toasted Wafers Baked Apples Stewed Fruit DINNER Vegetable Oyster Soup Steamed Potato with Cream Sauce Stewed Corn and Tomatoes Mashed Squash Mixed Mush Pop Overs Toasted Wafers Cream Rolls Stewed Fruit Cornstarch Blancmange FOURTH DAY BREAKFAST Fresh Fruit Graham Grits Strawberry Toast Whole-Wheat Puffs Graham Bread Cream Rolls Baked Chestnuts Stewed Fruit DINNER Pea and Tomato Soup Mashed Potato Stewed Pumpkin Macaroni Baked with Granola Pearl Barley Graham Bread Sally Lunn Gems Toasted Rolls Stewed Fruit Molded Tapioca FIFTH DAY BREAKFAST Fresh Fruit Graham Mush Tomato Toast Potato Cakes Graham Bread Rye Gems Toasted Wafers Stewed Fruit DINNER Tomato and Macaroni Soup Potato Snow Stewed Parsnips Chopped Turnip Rolled Rye Graham Bread Toasted Wafers Graham Crusts Stewed Fruit Prune Dessert SIXTH DAY BREAKFAST Fresh Fruit Rolled Oats Gravy Toast Whole-Wheat Puffs Toasted Wafers Hoe Cake Baked Apples Stewed Fruit DINNER Mixed Potato Soup Macaroni with Cream Sauce Stewed Beans Scalloped Tomato Pearl Wheat Pulled Bread Corn Cakes Stewed Fruit Farina Custard SABBATH BREAKFAST Fresh Fruit Rolled Oats Prune Toast Fruit Bread Cream Rolls Toasted Wafers Steamed Figs Cup Custard Stewed Fruit DINNER Vegetable Oyster Soup Macaroni with Kornlet Canned String Beans Steamed Rice Graham Fruit Bread Cream Rolls Cranberry Jelly Fresh Fruit FIFTIETH WEEK. FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Baked Potato with Cream Gravy Toasted Wafers Whole-Wheat Puffs Hoe Cake Baked Chestnuts Stewed Fruit DINNER Velvet Soup Broiled Potato Succotash Baked Squash Cracked Wheat Toasted Rolls Graham Bread Crusts Stewed Fruit Rice Cream Pudding SECOND DAY BREAKFAST Fresh Fruit Corn Meal Mush Cream Toast Cream Rolls Granola Gems Graham Bread Baked Apples Stewed Fruit DINNER Brown Soup Baked Potato Stewed Celery Mashed Peas with Tomato Sauce Graham Grits French Rolls Rye Bread Toasted Wafers Stewed Fruit Apple Snow THIRD DAY BREAKFAST Fresh Fruit Rolled Wheat Grape Toast Graham Crisps Rye Bread Graham Puffs Lemon Apples Stewed Fruit DINNER Cream Pea Soup Mashed Potato Mashed Parsnips Macaroni with Egg Pearl Wheat with Raisins Rye Bread Toasted Wafers Currant Puffs Stewed Fruit California Grapes FOURTH DAY BREAKFAST Fresh Fruit Oatmeal Tomato Toast Whole-Wheat Puffs Graham Sticks Corn Cakes Granola Baked Apples Stewed Fruit DINNER Parsnip Soup Potato Rice Steamed Squash Baked Beans Cracked Wheat Raised Biscuit Toasted Wafers Graham Gems Stewed Fruit Farina Blancmange with Cranberry Dressing FIFTH DAY BREAKFAST Fresh Fruit Graham Apple Mush Blackberry Toast Macaroni with Cream Sauce Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit DINNER Baked Bean Soup Potato Cakes Scalloped Tomatoes Stewed Vegetable Oysters Rice Graham Bread Oatmeal Crisps Beaten Biscuit Stewed Fruit Tapioca Jelly SIXTH DAY BREAKFAST Fresh Fruit Rolled Rye Snowflake Toast Toasted Wafers Graham Bread Corn Puffs Citron Apples Stewed Fruit DINNER Vegetable Oyster Soup Baked Sweet Potato Mashed Peas Boiled Beets with Lemon Dressing Graham Grits Pulled Bread Graham Crusts Stewed Fruit SABBATH BREAKFAST Fresh Fruit Rice with Fig Sauce Gravy Toast Fruit Bread Toasted Wafers Cream Rolls Grape Apples Stewed Fruit DINNER Kornlet Soup Mashed Sweet Potato Pease Cakes Browned Rice Buns Pulled Bread Cream Rolls Stewed Fruit Bananas FIFTY-FIRST WEEK FIRST DAY BREAKFAST Fresh Fruit Cerealine Flakes Cream Toast Graham Puffs Fruit Bread Toasted Wafers Baked Apples Stewed Fruit DINNER Swiss Lentil Soup Boiled Potatoes with Cream Sauce Scalloped Tomato Stewed Vegetable Oysters Pearl Barley Graham Bread Rye Gems Toasted Wafers Lemon Apples Stewed Fruit SECOND DAY BREAKFAST Fresh Fruit Oatmeal Vegetable Oyster Toast Lentil Puree Toasted Wafers Corn Puffs Graham Bread Stewed Fruit DINNER Pea and Tomato Soup Mashed Potato Mashed Turnip Parsnip with Egg Sauce Graham Grits Raised Corn Cake Graham Sticks Stewed Fruit Ground Rice Pudding THIRD DAY BREAKFAST Fresh Fruit Graham Mush with Raisins Tomato Toast Graham Bread Toasted Wafers Whole-Wheat Puffs Stewed Fruit DINNER Parsnip Soup Baked Potato Mashed Squash Stewed Lima Beans Cracked Wheat Graham Bread Cream Crisps Pop Overs Stewed Fruit Bread Custard FOURTH DAY BREAKFAST Fresh Fruit Plum Porridge Dry Toast with Hot Cream Whole-Wheat Bread Cream Crisps Hoe Cake Granola Baked Apples Stewed Fruit DINNER Vermicelli Soup Baked Potato with Pease Gravy Boiled Beets Stewed Tomatoes Graham Grits Whole-Wheat Bread Toasted Wafers Beaten Biscuit Cranberry Tarts FIFTH DAY BREAKFAST Fresh Fruit Rolled Oats Gravy Toast Baked Sweet Potato Whole-Wheat Bread Toasted Wafers Graham Puffs Stewed Fruit DINNER Tomato and Macaroni Soup Baked Potatoes with Brown Sauce Mashed Peas Stewed Dried Corn Rice Whole-Wheat Bread Toasted Wafers Rye Gems Stewed Fruit Nuts and Oranges SIXTH DAY BREAKFAST Fresh Fruit Corn Meal Mush Apricot Toast Whole-Wheat Puffs Toasted Wafers Breakfast Rolls Steamed Figs Stewed Fruit DINNER Cream Pea Soup Boiled Potato Stewed Carrots Celery Mashed Chestnuts Cracked Wheat Raised Corn Cake Toasted Wafers Fruit Bread Stewed Fruit Rice Cream Pudding SABBATH BREAKFAST Fresh Fruit Rolled Oats Grape Toast Beaten Biscuit Roasted Almonds Stewed Fruit DINNER Tomato and Vermicelli Soup Boiled Macaroni Canned String Beans Steamed Rice Beaten Biscuit Fruit Bread Toasted Wafers Stewed Fruit Fresh Fruit FIFTY-SECOND WEEK FIRST DAY BREAKFAST Fresh Fruit Plum Porridge Strawberry Toast Toasted Wafers Hoe Cake Graham Puffs Baked Chestnuts Stewed Fruit DINNER Vegetable Oyster Soup Baked Potato Cabbage and Tomato Hulled Corn or Hominy Graham Grits Whole-Wheat Puffs Graham Sticks Fruit Bread Stewed Fruit Snow Pudding SECOND DAY BREAKFAST Fresh Fruit Corn Meal Mush Tomato Toast Whole-Wheat Puffs Toasted Wafers Baked Apples Stewed Fruit DINNER Lentil Soup Mashed Potato Boiled Macaroni Canned Okra and Tomato Corn Bread Graham Puffs Toasted Wafers Stewed Fruit Fresh Fruit and Nuts THIRD DAY BREAKFAST Fresh Fruit Rolled Oats Dry Toast with Hot Cream Currant Puffs Rye Bread Toasted Wafers Baked Apples Stewed Fruit DINNER Lima Bean Soup Scalloped Potato Mashed Peas Baked Squash Celery Rice with Raisins Rye Bread Graham Crusts Toasted Wafers Stewed Fruit Apple Manioca FOURTH DAY BREAKFAST Baked Chestnuts Rolled Wheat Gravy Toast Baked Sweet Potato with Tomato Sauce Cream Rolls Graham Puffs Granola Stewed Fruit DINNER Cream Pea Soup Baked Potato Stewed Tomatoes Scalloped Vegetable Oysters Graham Grits Graham Bread Toasted Wafers Buns Stewed Fruit Apple Tart FIFTH DAY BREAKFAST Fresh Fruit Cracked Wheat Vegetable Oyster Toast Graham Bread Crusts Toasted Wafers Baked Apples Stewed Fruit DINNER Potato Soup Baked Beans Stewed Parsnips Pearl Wheat Graham Bread Currant Puffs Toasted Wafers Stewed Fruit Rice Cream Pudding SIXTH DAY BREAKFAST Fresh Fruit Graham Mush with Dates Snowflake Toast Graham Bread Toasted Wafers Whole-Wheat Puffs Baked Apples Stewed Fruit DINNER Black Bean Soup Mashed Potato Kornlet and Tomato Macaroni baked with Granola Farina Graham Bread Crescents Cream Rolls Stewed Fruit Cracked Wheat Pudding SABBATH BREAKFAST Fresh Fruit Rolled Oats Blackberry Toast Pulled Bread Buns Beaten Biscuit Baked Chestnuts Citron Apples Stewed Fruit DINNER Canned Green Pea Soup Broiled Potato Macaroni with Egg Sauce Steamed Rice with Raisins Buns Beaten Biscuit Toasted Wafers Stewed Fruit Farina Pie COUNTING THE COST. The expense of the menus given will vary somewhat with the locality and the existing market prices. The following analysis of several similar bills of fare used in widely different localities will serve to show something of the average cost. The first of these were taken at random from the daily menus, during the month of January, of a Michigan family of seventeen persons, grown persons and hearty, growing children, none younger than six years. In the estimates made of the cost of material, wherever fractions occurred, the next higher whole number was taken. No butter was used, a small pitcher of cream for each individual supplying its place. The milk used for cooking was not counted, since in this case most of the cream had been removed, and its cost reckoned at the entire cost of the milk itself, or twenty cents a quart, allowing four quarts of milk at five cents a quart for one quart of cream. BILLS OF FARE. BREAKFAST Fresh Apples Toasted Whole-Wheat Wafers Rolled Wheat with Cream Grape Toast Whole-Wheat Puffs Toasted Wafers Baked Sweet Apples Stewed Prunes Cream Hot Milk _Cost:_ Apples (fresh and baked), one half peck, 10c.; one lb. rolled wheat, 5c.; one and one half lbs. zwieback for toast, 15c.; one pint of canned grape pulp for toast, 12c.; puffs (for which beside milk, three eggs at 25c. per doz., and one and one half lbs. whole-wheat flour at 5c. per lb. were used), 14c.; two and one half lbs. of California prunes, 37c.; two qts. cream, an amount quite sufficient for moistening the toast and supplying a small cream cup for each individual, 40c.; two lbs. of toasted whole-wheat wafers, 20c. --making the entire cost of breakfast $1.53, or exactly nine cents per person. DINNER Lima Bean Soup Baked Potato with Cream Sauce Scalloped Vegetable Oysters Graham Grits Whole-Wheat Bread Whole-Wheat Wafers, Toasted Canned Cherries Citron Apples with Whipped Cream Cream Hot Milk _Cost:_ One and one fourth lbs. Lima beans, 9c.; one half peck of potatoes, 12c.; one lb. Graham grits, 5c.; 1 loaf whole-wheat bread, 10c.; 2-1/4 lbs. whole-wheat wafers, 23c.; canned cherries, 25c.; apples and citron, 10c.; 3 bunches vegetable oysters, 15c.; cream (1 cup for the soup, one for the cream sauce, and one for whipped cream, beside three and one fourth pints for individual use), 50c.; flour and sugar for cooking, 10c. Total, $1.69--a little less than ten cents each. BREAKFAST NO. 2 Bananas Oatmeal Gravy Toast Graham Gems Toasted Wafers Apple Sauce Cream Hot Milk _Cost:_ 1 1/2 doz. bananas, 45c.; toast, 15c.; cream for gravy, 5c.; material for gems (Graham flour, milk, and a small portion of cream), 8c.; apple sauce, 10c.; wafers, 20c.; cream for individual use, 30c.; sugar, 5c. Total, $1.46, or a trifle more than 8 cents apiece. DINNER NO. 2 Tomato and Macaroni Soup Boiled Potato with Gravy Mashed Peas Pearl Barley with Raisins Whole-Wheat Bread Toasted Wafers Canned Berries Apple Tapioca with Cream Cream Hot Milk _Cost:_ For the soup was required two cans of tomatoes at 10c. each, 2 oz. macaroni at 15c. per lb., and one cup of cream, 27c.; 1/2 peck of potatoes, 12c.; 1 1/2 lbs. peas, 6c.; 1 lb. pearl barley, 5c.; 1/3 lb. raisins, 5c.; 1/2 lb. tapioca, 3c.; apples, 20c.; cream, 50c.; canned fruit, 25c.; flour and sugar, 4c. Total, $1.70--ten cents apiece for each member of the household. The following bills of fare were used by an Iowa family of six persons. The prices given were those current in that locality in the month of March. BREAKFAST Apples Rolled Oats Tomato Toast Toasted Wafers Graham Gems Patent Flour Bread Dried Apple Sauce Cream Hot Milk _Cost:_ One sixth peck of apples, 3 1/3c.; one third lb. rolled oats, 1 2/3c.; three fourths lb. whole-wheat wafers, 7 1/2c.; one half can tomatoes, 5c.; bread for table and for toast, 10c.; material for gems, 3 1/2c.; dried apples, 6c.; sugar, 2c.; cream and milk, 15c. Average cost for each person, 9 1/2 cents. DINNER Canned Corn Soup with Croutons Scalloped Tomato Parsnip with Egg Sauce Graham Mush Buns Whole-Wheat Bread Cup Custard Cream Hot Milk _Cost:_ One can of corn, 10c.; tomatoes (using the half can left over from breakfast), 5c.; bread for the table, for the scalloped tomatoes, and for croutons for the soup, 10c.; parsnips, 5c.; buns, 5c.; four eggs, 6 1/2c.; milk and cream, 15c.; sugar, 2c.; Graham flour, 1c. Average cost, 10 cents apiece. The material for the bills of fare given on the next page was reckoned at prices current in a city in northern West Virginia, in the autumn, and was for a family of six persons. BREAKFAST Browned Rice Graham Crisps Whole-Wheat Puffs Dried Peach Sauce Cream Hot Milk _Cost:_ One half doz. bananas, 10c.; one half lb. rice, 5c.; puffs, 5c; crisps 2-1/3c.; one lb. dried peaches, 8c.; 2 qts. milk, 10c.; sugar, 1-1/2c. Total, 42 cents, or 7 cents for each individual. DINNER Tomato Soup with Croutons Baked Potatoes Mashed Peas Rolled Wheat Whole-Wheat Bread Orange Rice Cream Hot Milk _Cost:_ One half peck tomatoes, 7-1/2c.; one fourth peck potatoes, 5c.; one half lb. rolled wheat, 2-1/2c.; one fourth loaf of bread to make croutons, 2-1/2c,; whole-wheat bread, 5c.; one half doz. oranges,12-1/2c.; one half lb. rice, 5c.; two qts. milk, 10c. Total, 60 cents, or exactly 10 cents apiece. The following four days' bills of fare,--the first two served by a Michigan lady to her family of four persons, the second used by an Illinois family of eight,--although made up of much less variety, serve to show how one may live substantially even at a very small cost. BREAKFAST NO. 1 Apples Graham Mush with Dates Toasted Wafers Bread Dried Apples Stewed with Cherries Milk Cream _Cost:_ Apples, 4c.; Graham mush and dates, 3c.; toasted wafers, 3c.; bread, 2c.; sauce, 3c.; milk and cream, 5c. Total, 20 cents, or 5 cents apiece. DINNER NO. 1 Baked Potatoes with Gravy Mashed Peas Oatmeal Blancmange Whole-Wheat Bread Stewed Fruit Milk Cream _Cost:_ Mashed peas, 3c.; baked potato and gravy, 3c.; whole-wheat bread, 2c.; milk and cream, 5c.; Oatmeal Blancmange, 2c.; Sauce, 5c. Total cost, 20 cents, or 5 cents apiece. BREAKFAST NO. 2 Apples Graham Grits Zwieback Cream Milk _Cost:_ Apples, 4c.; Graham grits, 2c.; Graham gems, 5c.; Zwieback, 2c.; cream and milk, 5c. Total, 20 cents, or 5 cents per person. DINNER NO. 2 Pea and Tomato Soup Scalloped Potatoes Graham Rolls Rice Custard Milk Cream _Cost:_ Soup, 4c.; potatoes, 1c.; rolls 4c.; milk and cream, 5c.; rice custard, 6c. Total, 20 cents, or 5 cents each. BREAKFAST NO. 3 Baked Apples Graham Grits with Cream Cream Toast Graham Gems Graham and Whole-Wheat Wafers Stewed Prunes BREAKFAST NO. 4 Oatmeal with Cream Blueberry Toast Breakfast Rolls Graham and Whole-Wheat Wafers Stewed Apples DINNER NO. 3 Bean Soup with Croutons Mashed Potatoes Pearl Wheat Macaroni with Tomato Sauce Oatmeal Crackers Patent Flour Bread Fresh Apples DINNER NO. 4 Rice Soup Baked Potatoes with Cream Gravy Baked Beans Graham Crackers Whole-Wheat Bread Fresh Apples Farina with Cream Material necessary to furnish these four meals for eight persons,-- Six lbs. flour, 18c.; two lbs. crackers, different varieties, 20c.; pearl wheat, oatmeal, graham grits, and farina, one half lb. each, 10c.; one peck apples, 30c.; prunes, 10c.; one half lb. rice, 3-1/2c.; two lbs. beans, 8c.; one can tomatoes, 10.; one half peck of potatoes, 13c.; blueberries, 10c.; eight qts. milk, 32c.; macaroni, 5c.; sugar, 1-1/2c. Total, $1.71, or cost to each individual, 5-2/3 cents a meal. TABLE TOPICS. The food on which the man who would be healthy should live must be selected so as to ensure variety without excess.--_Dr. Richardson._ Hearty foods are those in which there is an abundance of potential energy.--_Prof. Atwater._ AN OLD-FASHIONED RECIPE FOR A LITTLE HOME COMFORT.--Take of thought for self one part, two parts of thought for family; equal parts of common sense and broad intelligence, a large modicum of the sense of fitness of things, a heaping measure of living above what your neighbors think of you, twice the quantity of keeping within your income, a sprinkling of what tends to refinement and aesthetic beauty, stirred thick with the true brand of Christian principle, and set it to rise.--_Sel._ For all things have an equal right to live. 'T is only just prerogative we have; But nourish life with vegetable food, and shun the sacrilegious taste of blood.--_Ovid._ A BATCH OF DINNERS HOLIDAY DINNERS, A Special dinner for a holiday celebration has so long been a time-honored custom in most families, that the majority of housewives consider it indispensable. While we admire the beautiful custom of gathering one's friends and neighbors around the hospitable board, and by no means object to a special dinner on holiday occasions, yet we are no wise in sympathy with the indiscriminate feastings so universally indulged in at such dinners, whereby stomachs are overloaded with a decidedly unhealthful quality of food, to be followed by dull brains and aching heads for days to come. And this is not the extent of the evil. Holiday feasting undoubtedly has much to do with the excessive use of intoxicants noticeable at such times. Tempted to overeat by the rich and highly seasoned viands which make up the bill of fare, the heaviness resulting from a stomach thus overburdened creates a thirst not readily satisfied. A person who has noted how frequently one is called upon to assuage thirst after having eaten too heartily of food on any occasion, will hardly doubt that indigestible holiday dinners are detrimental to the cause of total abstinence. Then, for the sake of health and the cause of temperance, while an ample repast is provided, let not the bill of fare be so lavish as to tempt to gormandizing; and let the viands be of the most simple and wholesome character practicable, although, of course, inviting. As an aid in this direction, we offer the following bills of fare;-- THANKSGIVING MENUS. NO. 1 Tomato Soap with Pasta d'Italia Stuffed Potatoes Canned Asparagus Pulp Succotash Celery Graham Grits Fruit Rolls Graham Puffs Buns Canned Peaches Pumpkin Pie Baked Chestnuts Grape Apples Fresh Fruits NO. 2 Vegetable Oyster Soup Potato Puff Roasted Sweet Potatoes Parsnip Stewed with Celery Beet Salad Boiled Wheat with Raisins Cream Crisps Whole-Wheat Bread Crescents with Peach Jelly Canned Fruit Cranberry Tarts Almonds and Pecans HOLIDAY MENUS. NO. 1 Canned Corn Soup Mashed Sweet Potato Macaroni with Tomato Sauce Canned Wax Beans or Cabbage Salad Steamed Rice Graham Puffs Fruit Bread Toasted Wafers Canned Strawberries Malaga Grapes Loaf Cake with Roasted Almonds Bananas in Syrup NO. 2 Pea and Tomato Soup Ornamental Potatoes Scalloped Vegetable Oysters Egg and Macaroni Farina with Fig Sauce Sally Lunn Gems Beaten Biscuit Graham Bread Apply Jelly Canned Gooseberries Prune Pie with Granola Crust Citron Apples Pop Corn [Illustration: A Picnic Dinner] PICNIC DINNERS A picnic, to serve its true end, ought to be a season of healthful recreation; but seemingly, in the general acceptation of the term, a picnic means an occasion for a big dinner composed of sweets and dainties, wines, ices, and other delectable delicacies, which tempt to surfeiting and excess. The preparation necessary for such a dinner usually requires a great amount of extra and wearisome labor, while the eating is very apt to leave results which quite overshadow any benefit derived from the recreative features of the occasion. It is generally supposed that a picnic is something greatly conducive to health; but where everything is thus made subservient to appetite, it is one of the most unhygienic things imaginable. The lunch basket should contain ample provision for fresh-air-sharpened appetites, but let the food be as simple as possible, and of not too great variety. Good whole-wheat or Graham bread in some form, with well sterilized milk and cream, or a soup previously prepared from grains or legumes, which can be readily heated with the aid of a small alcohol or kerosene stove, and plenty of fruit of seasonable variety, will constitute a very good bill of fare. If cake is desirable, let it be of a very simple kind, like the buns or raised cake for which directions are given in another chapter. Beaten biscuits, rolls, and crisps are also serviceable for picnic dinners. Fruit sandwiches--made by spreading slices of light whole-wheat or Graham bread with a little whipped cream and then with fresh fruit jam lightly sweetened, with fig sauce or steamed figs chopped, steamed prunes or sliced bananas--are most relishable. These should be made on the ground, just before serving, from material previously prepared. An egg sandwich may be prepared in the same manner by substituting for the fruit the hard-boiled yolks of eggs chopped with a very little of the whitest and tenderest celery, and seasoned lightly with salt. Two pleasing and palatable picnic breads may be made as follows:-- _RECIPES._ PICNIC BISCUIT.--Prepare a dough as for Raised Biscuit, page 145, and when thoroughly kneaded the last time, divide, and roll both portions to about one fourth of an inch in thickness. Spread one portion with stoned dates, or figs that have been chopped or cut fine with scissors, cover with the second portion, and cut into fancy shapes. Let the biscuits rise until very light, and bake. Wash the tops with milk to glace before baking. FIG WAFERS.--Rub together equal quantities of Graham meal, and figs that have been chopped very fine. Make into a dough with cold sweet cream. Roll thin, cut in shape, and bake. If provision can be made for the reheating of foods, a soup, or grain, macaroni with tomato sauce, or with egg or cream sauce, or some similar article which can be cooked at home, transported in sealed fruit cans, and reheated in a few moments on the grounds, is a desirable addition to the picnic bill of fare. Recipes for suitable beverages for such occasions will be found in the chapter on Beverages. SCHOOL LUNCHES. Mothers whose children are obliged to go long distances to school, are often greatly perplexed to know what to put up for the noonday lunch which shall be both appetizing and wholesome. The conventional school lunch of white bread and butter, sandwiches, pickles, mince or other rich pie, with a variety of cake and cookies, is scarcely better than none at all; since on the one hand there is a deficiency of food material which can be used for the upbuilding of brains, muscles, and nerves; while on the other hand it contains an abundance of material calculated to induce dyspepsia, headache, dullness of intellect, and other morbid conditions. Left in an ante-room, during the school session, until, in cold weather, it becomes nearly frozen, and then partaken of hurriedly, that there may be more time for play, is it to be wondered at that the after-dinner session drags so wearily, and that the pupils feel sleepy, dull, and uninterested? Our brains are nourished by blood made from the food we eat; and if it be formed of improper or unwholesome food, the result will be a disordered organ, incapable of first-class work. Again, the extra work imposed upon the digestive organs and the liver in getting rid of the excess of fats and sugar in rich, unwholesome foods, continually overtaxes these organs. It can hardly be doubted that a large majority of the cases of so-called overwork from which school children suffer, are caused by violation of hygienic laws regarding food and diet rather than by an excess of brain work; or in other words, had the brain been properly nourished by an abundance of good, wholesome food, the same amount of work could have been easily accomplished with no detriment whatever. Whenever practicable, children should return to their homes for the midday lunch, since under the oversight of a wise mother there will be fewer violations of hygienic laws, and the walk back to the school room will be far more conducive to good digestion than the violent exercise or the sports so often indulged in directly after eating. When this is impracticable, let the lunch be as simple as possible, and not so ample as to tempt the child to overeat. Good whole-wheat or Graham bread of some kind, rolls, crisps, beaten biscuit, sticks, fruit rolls, and wafers, with a cup of canned fruit or a bottle of rich milk as an accompaniment, with plenty of nice, fresh fruits or almonds or a few stalks of celery, is as tempting a lunch as any child need desire. It would be a good plan to arrange for the heating of a portion of the milk to be sipped as a hot drink. In many school rooms the ordinary heating stove will furnish means for this, or a little alcohol stove or a heating lamp may be used for the purpose, under the supervision of the teacher. Furnish the children with apples, oranges, bananas, pears, grapes, filberts, and almonds in place of rich pie and cake. They are just as cheap as the material used for making the less wholesome sweets, and far easier of digestion. An occasional plain fruit or grain pudding, cup custard, or molded dessert may be substituted for variety. Fruit sandwiches, or a slice of Stewed Fruit Pudding prepared as directed on page 308 are also suitable for this purpose. Rice prepared as directed below makes a wholesome and appetizing article for the lunch basket:-- CREAMY RICE.--Put a pint of milk, one quarter of a cup of best Carolina rice, a tablespoonful of sugar, and a handful of raisins into an earthen-ware dish, and place on the top of the range where it will heat very slowly to boiling temperature. Stir frequently, so that the rice will not adhere to the bottom of the dish. When boiling, place in the oven, and bake till the rice is tender, which can be ascertained by dipping a spoon into one side and taking out a few grains. Twenty minutes will generally be sufficient. Much care should be used in putting up the lunch to have it as neat and dainty as possible. A basket of suitable size covered with a clean white napkin is better for use than the conventional dinner pail, in which air-tight receptacle each food is apt to savor of all the others, making the entire contents unappetizing, if not unwholesome. SABBATH DINNERS. One of the most needed reforms in domestic life is a change to more simple meals on the Sabbath. In many households the Sabbath is the only day in the week when all the members of the family can dine together, and with an aim to making it the most enjoyable day of all, the good housewife provides the most elaborate dinner of the week, for the preparation of which she must either spend an unusual amount of time and labor the day previous or must encroach upon the sacred rest day to perform the work. Real enjoyment ought not to be dependent upon feasting and gustatory pleasures. Plain living and high thinking should be the rule at all times, and especially upon the Sabbath day. Nothing could be more conducive to indigestion and dyspepsia than this general custom of feasting on the Sabbath. The extra dishes and especial luxuries tempt to over-indulgence of appetite; while the lack of customary exercise and the gorged condition of the stomach incident upon such hearty meals, fosters headaches and indigestion and renders brain and mind so inactive that the participants feel too dull for meditation and study, too sleepy to keep awake during service, too languid for anything but dozing and lounging, and the day that should have fostered spiritual growth is worse than thrown away. Nor is this all; the evil effects of the indigestion occasioned are apt to be felt for several succeeding days, making the children irritable and cross, and the older members of the family nervous and impatient,--most certainly an opposite result from that which ought to follow a sacred day of rest. Physiologically such feasting is wrong. The wear and consequent repair incident upon hard labor, calls for an equivalent in food; but when no labor is performed, a very moderate allowance--is all that is necessary, and it should be of easy digestibility. Let the Sabbath meals be simple, and served with abundant good cheer and intelligent thought as an accompaniment. Let as much as possible of the food be prepared and the necessary work be done the day previous, so that the cook may have ample opportunity with the other members of the family to enjoy all Sabbath privileges. This need by no means necessitate the use of cold food nor entail a great amount of added work in preparation. To illustrate, take the following-- SABBATH BILL OF FARE. BREAKFAST Fresh Fruit Rolled Wheat with Cream Prune Toast Whole-Wheat Bread Toasted Waters Buns Fresh Strawberries DINNER Canned Green Corn Soup Creamed Potato Green Peas Tomato and Macaroni Rice Toasted Wafers Beaten Biscuit Buns Canned Peaches Fruit and Nuts Both the rolled wheat and rice may be prepared the day previous, as may also the prune sauce for the toast, the buns, bread, and nearly all the other foods. The potatoes can be boiled and sliced, the corn for the soup rubbed through the colander and placed in the ice chest, the green peas boiled but not seasoned, and the macaroni cooked and added to the tomato but not seasoned. The berries may be hulled, the nuts cracked, and the canned fruit opened. If the table is laid over night and covered with a spread to keep off dust, a very short time will suffice for getting the Sabbath breakfast. Heat the rolled wheat in the inner dish of a double boiler. Meanwhile moisten the toast; and heat the prune sauce. To prepare the dinner, all that is necessary is to add to the material for soup the requisite amount of milk and seasoning, and heat to boiling; heat and season the peas and macaroni; make a cream sauce and add the potatoes; reheat the rice, which should have been cooked by steaming after the recipe given on page 99. All may be done in half an hour, while the table is being laid, and with very little labor. TABLE TOPICS. WATER. To the days of the aged it addeth length; To the might of the strong it addeth strength; It freshens the heart, it brightens the sight; 'T is like quaffing a goblet of morning light. --_Sel._ It is said that Worcester sauce was first introduced as a medicine, the original formula having been evolved by a noted physician to disguise the assafetida which it contains, for the benefit of a noble patient whose high living had impaired his digestion. The turnpike road to people's hearts I find Lies through their mouth, or I mistake mankind.--_Dr. Wolcott._ A good dinner sharpens wit, while it softens the heart.--_Daran._ Small cheer and great welcome make a merry feast.--_Shakespeare._ INDEX. Absorption 38 Acetic acid 119 Acetic fermentation 119 Acorn coffee 433 A fourteenth century recipe 219 After mealtime 471 Aladdin cooker 66 Albumen 26, 53, 78, 365, 384 Albumenized milk 425 Alcoholic fermentation 119 Almond cornstarch pudding 321 cream 321 paste, to prepare 298 sauce 352 Almonds 212 blanched 212, 215 Alum, how to detect in flour 115 Ancient recipe for cooking barley 95 Animal food 391 Anti-fermentatives 192 Appetite, education of 449 Apple, the 169 and bread custard 321 beverage 433 cake 344 charlotte 321 compote 188 custard 320, 321 custard pie 338 dessert 299 jelly 206 jelly without sugar 207 meringue dessert 300 pudding, baked 302 rose cream 300 sago pudding 311 Apple sandwich 303 shape 314 snow 300 tapioca 309 tart 317 toast 290 toast water 433 Apples, directions for serving 179 in jelly 314 sour, raw, digestion of 39 stewed whole 187 sweet, raw, digestion of 39 with apricots 189 with raisins 189 Apricots 171 Apricot toast 290 Arrowroot blancmange 437 gruel 421 jelly 437 Artificial butter 373 feeding 446 foods, digestibility of 445 human milk 444 Art of dining, the 456 Asparagus 254 and peas 255 on toast 255 points 255 preparation and cooking of 254 recipes for cooking 255 soup 276, 415 stewed 256 toast 290 with cream sauce 255 with egg sauce 256 Assama 135 Avena 91 Avenola 429 Baccate fruits or berries 168 Bacteria in gelatine 313 Bad cookery, evils of 46 Bad cooking the ally of intemperance 46 Bain marie 232, 464 Baked apples 186, 189 apple loaf 319 apple pudding 302 apple sauce 187 apples with cream 300 bananas 301 barley 97 bean soup 276 beets 247 cabbage 250 corn 265 egg plant 262 fish 410 milk 433 parsnips 244 peaches 190 pears 189 potatoes 235 quinces 187 sweet apple dessert 300 sweet potatoes 239 turnips 242 vegetables 231 Baking 49 powders 150 Banana custard 322 dessert 310 dessert with gelatine 315 pie 338 shortcake 318 toast 290 Bananas 177 directions for serving 179 in syrup 301 Barley 95 and fruit drink 434 antiquity of 95 bread 110 description of 95 digestibility of 96 digestion of 39 fig pudding 302 fruit pudding 302 general suggestions for cooking 96 grain, structure of 96 gruel 422 lemonade 433 meal in the time of Charles I 96 milk 434 milk for infants 443 nutritive value of 96 patent 96 pearl 96 pot 96 recipes for cooking 97 Scotch milled 96 soup 415 used for bread making 96 Batter for bread, test for lightness of 129 pudding 332 Beans 222 boiled in a bag 223 green, description of 264 green, recipes for cooking 267 Lima 267 pod, digestion of 39 preparation and cooking of 222 recipes for cooking 223 shelled 267 string 267 time required for cooking 223 time required for digestion 222 Bean and corn soup 276 and hominy soup 276 and potato soup 276 and tomato soup 277 Bean gems 160 Beaten biscuit 161 Beating 55 Beaumont's experiments 29 Beef, broiled 399 broth and oatmeal comparative food value of 392 digestion of 39 economy and adaptability in selection of 398 jerked 394 juice 427 liver of 392 recipes for cooking 399 selection of 393 smothered 400 soups 411 stewed 400 tea 43, 426, 427 tea and egg 427 tea in bottles 427 tea, nutritive value of 426 Beet coffee 360 greens 247 hash 247 salad or chopped beets 248 sugar 26 Beets 246 baked 247 preparation and cooking of 246 recipes for cooking 247 stewed 248 with potatoes 247 Berries 189 Berry shortcake 318 toast 291 Beverages 357 cold, recipes for 361 for the sick, recipes for 433 from fruit juices for the sick 432 recipes for 360 Bile 36 Bills of fare for 52 weeks 487-538 Bills of fare 440 Birds baked in sweet potatoes 406 Black bean soup 277 Blackberry, the 176 beverage 361 cornstarch pudding 303 mush 293 syrup 210 tapioca 310 Blackberries, directions for serving 181 Boiled apples with syrup 188 Boiled beans 223 beets 248 cabbage 250 carrots 246 cauliflower 251 custard 322 custard bread pudding 322 leg of mutton 401 macaroni 106 parsnips 244 potatoes in jackets 235 potatoes without skins 235 potato yeast 141 rice 99 rice, digestion of 98 sweet potatoes 239 turnips 241 wheat 87 Boiling 51, 395 of vegetables 231 violent, result of 51 Bottled beef tea 427 Bran stock 277 Brass utensils 58 Bray 109 Brazil nuts 213 Bread and apricot pudding 323 and fig pudding 323 and fruit custard 332 articles from which prepared 110 care after baking 136 corn 146 corn, digestion of 39 custard, steamed 333 custard pudding 332 dryness of 133 early forms of 109 entire wheat 112, 138 for the sick 436 Graham 138 heavy, cause of 155 how to knead 132 keeping of 137 perfectly risen 130 to detect alum in 116 to detect whiting in 116 in desserts 297 fermented 118 flour, amount of required 126 made light with air 152 making, chemistry of 116 materials, how to combine 125 milk 142 moldy 297 necessary qualities of 111 of mulberries 110 overfermentation of 120 pans 134 pie 338 pulled 143 rye 144 sour 130, 297 stale 138 stale, use of 453 steamed 140 test of 140 the rising of 129 unfermented, general directions for making 152 unfermented, time required for baking 155 unleavened 117 Vienna 142 water 142 white, injurious effects of 111 whole-wheat 138, 143 whole-wheat, proportion of phosphates in 112 Breads, fermented 142 Breadstuffs and bread-making 109 Breakfast dishes 287 miscellaneous 293 Breakfast, grains for 84 rolls 160 Breakfasts and dinners, a year's 481 the ideal 288 use of fruits for 288 Breaking bread 110 Brewis 293 Broccoli 251 recipes 251 Broiled beef 399 Broiled birds 406 fish 410 mutton chop 401 potato 238 steak 430 Broiling 49, 397 Brose 93 Broth panada 428 vegetable 428 Brown Betty 305 bread 146 sauce 351 soup 277 Browned cauliflower 252 flour in soups 274 mush 103 parsnips 244 rice 100 sweet potatoes 240 Budrum 93 Buns, plain 343 Butter 364, 370 absorbent properties of 376 artificial 373 digestion of 39 emulsified 378 French 378 good, test for 372 in ancient times 373 in bread 127 keeping qualities of 375 making 374 Butterine 373 Buttermilk, composition of 370 Butternut 214 Butter-oil 373 Cabbage, description of 248 baked 250 boiled 250 digestion of 39 hash 250 preparation and cooking of 249 recipes for cooking 250 salad 250 with celery 250 with tomatoes 250 Cake, general directions for making 343 heat required for baking 344 icing for 346 made light with yeast 344 recipes for making 344 Calves' brains 392 Candies 449 Cane sugar 26 Canned corn soup 278 green pea soup 278 Canning fruit 193 utensils 197 Caramel coffee 360 custard 323 for coloring soup brown 415 sauce 352 Carrots 245 digestibility of 245 pie 338 pudding 323 recipes for cooking 246 soup 278 Carrots boiled 246 preparation and cooking 245 stewed 246 with egg sauce 246 Casein 26, 78, 365, 372 Cauliflower 251 and broccoli, preparation and cooking 251 recipes for cooking 251 with egg sauce 252 with tomato sauce 252 Celery 253 and potato hash 254 recipes for cooking 253 sauce 352 soup 278 to keep fresh 253 with tomato sauce 254 Cellar 70 floor 70 need of frequent whitewashing 70 ventilation of 70 walls 70 Cereals 78 Charcoal 47 Cheese 376 cottage 377 Chinese 218 Cherry, the 171 jelly 207 tart 318 toast 291 Cherries 189 direction for serving 179 to can 202 Chicken 430 broth 427 jelly 430 panada 428 China closet 67, 457 the care of 477 Chinese soup strainer 273 Chestnut, the 214 bread 110 soup 278 Chestnuts, boiled 215 mashed 215 Chocolate 359 Chopped beets 248 cabbage 250 turnips 242 Cinders, use of 49 Citric acid 165 Citron 173 apples 186 Clams 409 Clear dessert 315 Clearing the table 471 Clear jelly, to make 205 Clotted cream 377 Coal 47 Coarse hominy 104 Cobnut 214 Cocoa 359 Cocoanut, the 213 and cornstarch blancmange 303 cornstarch pudding 323 custard 323 custard cake 345 flavor 298 pie 338 sauce 352 rice custard 324 Coffee 359 Coke 47 Colander, use of in the preparation of soups 273 Combination soup 275, 279 Compartment sink 68, 69 Compote of apples 188 Compound stock 414 Compressed yeast 122 Condiments 29 in cookery 46 Condensed milk 369 Cooked fruit 185 Cookery 45 Cooking of grains 81 utensils 56 Copper utensils 58 Cornaro, experiences of 441 Corn 101 and chicken 406 and tomatoes canned 269 bread, digestion of 39 cake 147 cakes 265 canned 268 digestibility of 101 dodgers 158, 159 dried 266 keeping qualities of 102 lob 102 mush rolls 160 pudding 265 puffs 158 roasted green 265 stewed green 266 Corn meal 102 and fig pudding 324 crust 337 cubes 103 mush 103 mush with fruit 103 pudding 324 recipes for cooking 103 suggestions for cooking 102 Cornstarch blancmange 303 fruit mold 303, 304 meringue 324 pudding, plain 328 with raisins 303 with apples 303 Cottage cheese 377 Cows' milk, analysis of 364 milk, prepared for infants 443 Crab apples, to can 203 Crab apple jelly 207 Cracked potatoes 236 wheat 86, 87 wheat pudding 304, 324 Cranberry, the 175 drink 434 jelly 207 pie 339 Cranberries, to keep 184 and sweet apples 190 with raisins 190 Cream 364, 370 barley soup 279 cake 345 composition of 370 corn cakes 159 crisps 161 digestibility of 370 filling 337 for shortcake 319 Graham rolls 160 or white sauce 351 pea soup 279 pie 339 sauce 352 temperature for raising 368 toast 291 toast with poached eggs 291 use of in soups 274 wholesomeness of 371 Creamed parsnips 244 potatoes 237 turnips 242 Creamery 371 Creamy rice 548 Crescents 145 Crust coffee 434 Crusts 157 Croutons 453 Cucumber, description of 263 the serving of 263 Cupboards 62 Cupboard ventilation 62 Cup custard 320, 325 Currantade 434 Currant jelly 437 puffs 157 Custard, boiled 322 in cups 320 plain 328 puddings 319 pudding, importance of slow cooking of 319 puddings, recipes for cooking 320 sauce 353 snowball 331 steamed 330 tapioca 331 Cut-glass ware 476 Cymling 258 description of 258 preparation and cooking of 258 Date, the 172 bread 146 pudding 333 Decaying vegetables in cellar 70 Delicate cup cake 345 Description of Indian corn 101 Desserts 296 fruits, recipes for 299 for the sick 437 general directions for preparation of 297 made of fruit, grains, bread, etc., recipes for 302 made with, gelatine, recipes for 314 molded 293 objections to 296 with crusts, recipes for 317 with manioca 312 with sago 311, 312 with tapioca, recipes for 309 with tapioca 309 Devonshire cream 377 Dextrine 78 Diabetic biscuit 436 Diastase86 Diet of the pyramid builders 218 for older children 447 for the young 442 simplicity in 41 Digestion deferred by the use of fried foods 54 hygiene of 40 in stomach 37 intestinal 38 liver 39 Salivary 37 time required for 39 Digestive apparatus 35 fluids, uses of 38 Dining, the art of 456 Dining room, the 456 furnishing of 456 temperature of 469 ventilation of 457 Dinners, a batch of 543 holiday 543 Dinner parties, invitations for 467 suggestions concerning 466 Diseased animal food 390 Disease germs in meat 391 Dish closet, utensils for 67 Dish drainer 68 Dishing up 463 Dishes, washing the 472 Dish mop 475 towel rack 74 Double boiler 53, 81 in the preparation of gravies 351 in the preparation of gruels 421 substitute for 81 Double broth 414 Dough 117 kneading the 131 Drafts and dampers, management of 49 Draining dishes 475 Drain pipes 64 Dried apple pie 339 apple pie with raisins 339 apples with other dried fruit 191 apples 190 apricot pie 339 apricots and peaches 191 pears 191 Drinks and delicacies for the sick 432 Dropped eggs 386 Drupaceous fruits 168 Dry granola 293 Drying fruit 211 Drying towels 475 Dry toast with hot cream 292 Duck, digestion of 39 Eating between meals 449 hastily 40 too much 42 when tired 42 Effects of cooking fat 53 Egg gruel 422 lemonade 434 panada 429 plant, description of 262 sauce 352, 353 Egg Cream 434 Eggs and macaroni 107 composition of 380 digestion of 39 for the sick, recipes for 431 for use in desserts 297 how to choose 381 how to keep 382 in cream 386 in shell 384 in sunshine 385 micro-organisms in 381 poached 386 poached in tomatoes 385 recipes for cooking 384 stale 297 test for 381 to beat 383 use of in unfermented breads 154 Evaporation 54 Evaporated peach sauce 191 Extension strainer 421 Fancy omelets 387 Farina 88, 89 blancmange 304 custard 325 fruit mold 304 molded 89 nutritive value of 89 pie 339 pudding 325 recipes for cooking of 89 with fig sauce 89 with fresh fruit 89 Fat, decomposition by the action of heat 54 Fats 26 effects of cooking upon 53 Fatty matter 42 Fermentation 118 the different stages of 119 temperature for 121 the process of 118 Fermentative agents 120 Fermented breads 142 recipes for 142 Fibrin 26, 78 Field corn 101 Fig, the 176 layer cake 345 pudding, steamed 333 Filbert, the 214 Filters 69 Fine hominy or grits 104 Fires, care of 48 Fish 408 as a brain-food 408 baked 410 best method for cooking 410 boiled 410 broiled 410 how to select and prepare 409 parasites in 408 recipes for cooking 410 Flavoring suggestions for 298 Flaxseed tea 434 Floated egg 431 Floating island 325 Floors, kitchen 61 Flour, to keep 115 absorbent quality of 126 adulteration of, how to select 116 deleterious adulteration of 115 entire wheat 114 Graham, how to test 114 gruel 422 how to select 113 measuring of 55 Flummery 93 Foam omelets 387 Foamy sauce 353 Food amount required 42 apologies for 469 Food elements 25 changes in by cooking 45 correct proportion of in wheat 79 deficiency of 43 excess of 42 nitrogenous, subject to rapid decomposition 118 proportions of 28 uses of 27 Food for infants 444 for infants, quantity of 445 for the aged and the very young 439 for the aged, requirements for 439 for the sick 418 for the sick, to heat 420 for the sick, utensils for the preparation of 420 mucilaginous, excellent in gastro-enteritis 444 Foods 35 adding to boiling liquids 54 combinations of 28, 43 digestion of 35 effects of hard and soft water upon 52 Fowl, broiled 406 to stuff 406 to truss 405 Fowls, digestion of 39 Fragments and left-over food 452 French butter 378 rolls 145 Fresh fruit compote 301 fruit pie 336 Fried foods for breakfast 287 Frosted fruit 181 Frozen fish 410 Fruit 164 acids 165 beverage 361 cake 346 canned, selection of 193 canned, the storing of 198 canned, to open 199 canned, to sterilize 193 canning, causes of failure in 198 canning of 193 cans, to test 193 cause of decay 192 cellar, the 184 cooking of for jelly 204 crackers 162 custard 325 dessert 299 directions for picking and handling 182 directions for serving 179 dried, for cake 343 foam dessert 315 for the sick 432 for the table 178 general directions for cooking 185 how to keep fresh 182 ices 211 jelly 204 jelly cake 345 jelly, recipes for 206 jelly, storing of 206 jelly, straining the juice for 204 jelly, time required for boiling juice 205 juices for the sick 432 juices, recipes for 209 loaf 142 loaf with Graham or whole-wheat flour 146 or vegetables in tin cans 199 pie 339 pudding 305 rolls 142, 161 sandwich 545 sauce 354 shape 315 shortcake 318 sugar 26 syrup 210 tapioca 310 the storing of 183 the circulation of juice in 178 the preservation of 192 to cook for canning 194 use of spices with 185 Fruits, analysis of 166 at the beginning of a meal 168 dried 298 drying of 211 for breakfast 288 in jelly 208 kinds most easily digested 165 recipes for cooking 186 stale 167 structure of 165 their value as nutrients 165 Frumenty 87, 293 Frying 53 Fuel 47 economical use of 48 waste of 51 Galvanized iron ware 57 Game, suggestions for selection of 403 Garbage 479 Gasoline and gas 47 Gastric juice 36 Geese and ducks, suggestions for selection of 404 Gelatine, a culture medium 313 custard 315 nutritive value of 313 preparation of for deserts 314 Gem irons 152 irons, filling of 156 Germs in stale fruits 167 in the fermentation of bread 120 Glass, care of 476 utensils 477 Glucose 26 Gluten 78 custard 431 cream 422 gruel 422 meal custard 431 meal gems 436 meal gruel 422 mush 429 Gofio 95 Gold and silver cake 346 Gooseberry 174 tart 318 Gooseberries, directions for serving 179 to can 200 Graham apple mush 90 bread 139, 144 crisps 161 flour 88, 113 gems 157 grits 89 grits gruel 423 grits, how manufactured 88 grits, nutritive value of 89 grits pudding 325 gruel 422 mush 90 mush with dates 90 puffs 156, 157 rolls 160 salt-rising bread 147 Grain and fruit diet for the aged 440 Grains 78 an economical food and liquids employed for cooking 82 composition of 78 digestibility of 78 for the sick 429 for breakfast 84 importance of variety and use of 79 insalivation of 80 in soups 274 insufficiently cooked not easily digested 81 left over 454 nutritive value of 78 suggestions for cooking 81 use of by other nationalities 79 use of condiments with 79 Granite ware 57 utensils, to clean 474 Granola 429 crust 337 fruit mush 91 gems 159 mush 91 peach mush 91 Granular corn meal 102 Grape apples 301 fruit, the 173 beverage 361 jelly 208 jelly pie 340 juice 209 sugar 26 tart 338 toast 292 Grapes, to keep 184 directions for serving 180 Gravy toast 291 Gravies and sauces 350 and sauces for vegetables, recipes for 351 to flavor 351 Green bean soup 280 beans, preparation and cooking of 264 corn 264 corn, boiled 265 corn preparation and cooking of, recipes 264, 265 corn soup pea soup 280 peas, dried 222 peas, preparation and cooking of 264 Ground air 70 Ground rice pudding 326 Gruel, barley 422 egg 422 flour 422 gluten meal 422 Graham 422 Indian meal 423 lemon oatmeal 403 milk oatmeal 423 oatmeal 424 of prepared flour 423 peptonized gluten 424 raisin 424 strainer 421 Gruels 420 recipes for 421 Gum arabic water 435 Hasty pudding 102 Hazelnut, the 214 Hickory nut, the 214 Hoecake 139 Holiday dinners 543 feasting 543 menus 544 Homemade macaroni 106 Hominy 102, 104 gems 158 Honey 26 Hop yeast 141 Hot butter toast 419 lemonade 435 milk 376, 425 water 435 Household workshop 60 Iced milk 357 tea 357 water 357 Ice in refrigerator 68 Icelandic bread 110 Iceland moss blancmange 437 moss jelly 437 Imperial rolls 145 Indian corn 101 Indian meal gruel 423 Indigestion caused by bad cooking 46 Infants' food 444 Intestinal digestion 38 juice 36 Invalid food 426 Irish moss lemonade 435 potatoes 233 Iron rust 57 utensils 57 Ivory handles 477 Jam pudding 305 Japanned goods 477 Jellied oatmeal 94 Jelly, apple 206 cherry 207 crab apple 207 cranberry 207 custard pie 340 for the sick 419, 437 grape 208 orange 208 pear 208 plum 208 producing principle 165 quince 208 with fruit 316 Julienne soup 415 Junket 425 Keeping fresh fruit 182 Kerosene oil 47 Kitchen brushes 75, 76 clock 62 conveniences 70 drain pipes 64 floor 61 flowers in 62 furnishing 61 furniture 62 good sized one 61 location of 60 plumbing 64 refuse 64 sanitary 61 sink, best material for 64 slate 63 table 63 utensils 66 ventilation 61 woodwork 62 Kneading 55, 131 table 74 Kornlet and tomato soup 280 soup 280 Koumiss 425 Lamb 402 comparative nutritive value of 392 Layer pudding 316 Lead-adulterated tin 57 test of 58 Leaven 121 Left-over foods, care of 453 fragments in soup 275 Legumes 217 composition of 217 digestibility of 218 green 219 suggestions for cooking 319 value as strength producers 218 Legumin 217 Lemon, the 173 Lemonade 362 Lemon apples 187 cornstarch pudding 326 drill 72 filling 338 flavor 299 jelly 316 meringue custard 340 oatmeal gruel 423 pie 340 pudding 326 pudding sauce 354 shortcake 318 syrup 210 Lemons and oranges, to keep 184 Lentil and parsnip soup 281 gravy with rice 226 Lentil meal 225 puree 226 soup 281 toast 292 Lentils, description of 225 mashed with beans 226 recipes for cooking 226 Lettuce 256 to clean 230 to serve 257 Lignite 47 Lima bean soup 281 Lime, the 173 Liquid, quantity required for bread making 126 Liquid yeast 140 Liquids best suited for cooking 51 Liver digestion 39 Loaf cake 347 Loaf, size of 133 Lobsters 409 Love apple 260 Luncheon, cold, provision for 545 Macaroni 105 boiled 106 description of 105 in soups 274 pudding 326 recipes for cooking 106 soup 281, 416 to select 105 to prepare and cook 106 to keep 105 with cream sauce 106 with kornlet 294 with granola 106 with raisins 293 with tomato sauce 106 Maize 101 meal 102 Mallic acid 165 Manioca 309 with fruit 312 Maple sugar 26 Mashed cabbage 250 beans 224 peas 221 parsnips 244 potatoes 236 sweet potatoes 240 Mashed turnips 243 Mastication 37 Materials, mixing of 55 Meals, drinking at 41 eating between 41 service of 464 Measures and weights, comparative table of 55 Measuring 54 dry materials 55 flour 55 liquids 55 salt 55 sugar 55 Meat broth 426 diseased 390 extracts 43 for children 448 importance of simple cooking of 392 nutritive value of 389 pies 392 preparation and cooking of 395 preservation of 394 soup, recipes for 415 soup, preparation and cooking of 412 soup 410 selection of 393 Meats for the sick, recipes for 430 left over 454 Melon, the 176 directions for serving 180 Menu cards 468 Metate 148 Micro-organisms in gelatine 313 Milk, absorbent properties of 367 adulteration of 365 albumenized 425 and contagious diseases 366 and lime water 425 baked 433 bread 127 bread with white flour 142 care of 367 composition of 364 condensed 369 cream and butter 364 diet 425 diet for the young 442 digestion of 39 dishes, washing of 367 diseased 365 for cooking purposes 52 hot 376, 425 left over 455 oatmeal gruel 423 panada 429 porridge 423 preparations of 425 recipes for 376, 425 sugar 26 to sterilize for immediate use 368 to sterilize to keep 369 use of in soups 274 utensils for keeping 366 yeast bread 147 Minced chicken 430 steak 430 Mineral elements 26, 78 soap 477 Miss B's salt-rising bread 143 Mixed lemonade 362 fruits, to can 202 mush 94 vegetable broths 428 Mock cream 354 Molasses sauce 354 Molded farina 89 rice, or snow balls 327 tapioca with fruit 310 wheat 88 Mrs. T's caramel coffee 360 Mulberry, the 176 Mush, rye 101 Mutton broth 428 chop 430 chops, stewed 402 comparative nutritive value of 392 digestion of 39 recipes for cooking 401 rules for selection of 393 stewed 402 New potatoes 236 Nitrogenous elements, importance in dietary for children 448 Nursing bottles 447 Nuts 212 recipes for serving 215 to keep fresh 215 Oatcakes 92 Oatmeal blancmange 94 bread 147 character of 92 crisps 162 drink 362 for children 93 fruit mush 94 gems 159 gruel 424 in soups 274 mush 94 porridge 95 preparation and cooking of 93 proportion of nitrogenous element in 92 recipes for cooking of 94 soup 281 time required for the digestion of 93 with apple 95 Oat, the 91 ancient use of 91 a staple article of diet with the Scotch peasantry 91 description of 91 Dr. Johnson's definition of 92 how prepared for food 92 nutritive value of 91 Oil and gas stoves 95 Oleomargarine 373 Olive, the 171 Omelet, foam 387 plain 387 soft 388 Omelets, fancy 387 recipes for making 387 One-crust peach pie 341 Onions 267 Orangeade 362, 435 Oranges and apples 190 cake 346 custard 327 dessert 316 directions for serving 180 flavor 299 float 327 in jelly 317 pie 208, 317 pudding 341 rice 100 sauce 354 syrup 210 whey 437 Ornamental potatoes 238 Oven, heat of for baking unfermented bread 153 proper temperature of 134 test for heating of 50, 136 thermometer 50 Oysters 409 digestion of 39 Paddy fields 98 Paint for kitchen walls 62 Panada, recipes for 428 Pan broiled steak 399 Pantry, the 67 Parched grain coffee 360 Parker House rolls 145 Parsnip beer 243 boiled 244 boiled, digestion of 39 browned 244 creamed 244 description of 243 mashed 244 preparation and cooking of 243 recipes for cooking of 244 soup 281, 282 stewed 245 stewed with celery 345 with cream sauce 244 with egg sauce 244 with potato 245 Partridges 404, 406 to dress 404 Passover bread 148 Pasta d'Italia 105 Pastry and cake 333 indigestibility of 334 Paste for pies 336 for tart shells 337 Pates 392 Patent barley 96 Pea and tomato soup 282 Peach, the 170 cream 301 custard pie 341 digestion of 39 jelly 208 mush 294 meringue 327 sauce 355 tapioca 311 toast 292 Peaches 189 and cream, directions for serving 180 and pears, directions for serving 180 to can 201 Peanut bread 110 the, or ground nut 214 Pear, the 170 Pearl barley 96 barley with lemon sauce 97 barley with raisins 97 wheat 87 Pearled wheats 86 Pears, to can 201 Peas bainock 220 cake 221 canned 269 description of 220 gravy 352 green, description of 264 green, recipes for cooking of 266 pudding 220 puree 221 recipes for cooking 221 sausage 221 stewed 266 the history 220 Pecan, the 214 Pectic acid 165 Pemmican 394 Peptonized gruel 424 milk for infants 426 Percolater holder 73 Perforated sheet iron pans for rolls 152 Phosphates in wheat 86 Picnic biscuit 546 dinners 545 pudding 327 Pie, fresh fruit 336 crust, raised 319 with one crust 335 Pies, general suggestions for making 334 paste for 336 recipes for making 336 Pigeons 406 to select 404 Pineapple, the 178 beverage 362 cake 347 directions for serving 180 lemonade 362 tapioca 347 Pineapples, to cane 203 Pink dinners 468 lemonade 362 Pippins and quinces 187 Plain cornstarch pudding 328 custard 328 fruit pudding 305 omelets 387 pudding sauce 355 rice soup 282 Plaster of Paris in flour 116 Plum, the 170 jelly 208 porridge 90 Plums 189 to can 202 with sweet apples 202 Poached eggs with cream sauce 386 Poisonous mussels 409 substances produced in fried foods 54 Polenta 102 Pomaceous fruits 168 Pomegranate, the 174 Pop corn 101, 104 pudding 330 Popovers 159 Porcelain-lined utensils, to wash 474 ware 57 Pork, digestion of 39 Porridge, milk 423 Potato and rice soup 282 and vermicelli soup 283 bread 143 bread with whole-wheat flour 144 browned 238 cake with egg 237 cake 237 chemistry of cooking 233 cooked in jackets 234 digestion of 39 frozen 233 hash 240 Irish, description of 233 paring of 234 preparation and cooking of 234 recipes for cooking of 235 snowballs 237 soup 282 sprouts, poisonous 239 stewed with celery 237 structure of 233 sweet, preparation and cooking of 238, 239 yeast in bread making 140 Pot barley 96 roast lamb 401 Poultry and game 402 and game, recipes for cooking 406 less stimulating than game 402 suggestions for selecting 403 Preparation of mushes with meal or flour 83 Prepared food for infants 444 Prune, the 171 marmalade 191 pie 341 pudding 305, 328 toast 292 whip 328 Prunes 191 Pulled bread 143 Pulp succotash 224 Pumice stone 477 Pumpkin 259 baked 260 canned 269 dried 260 pie 342 pie without eggs 342 recipes for cooking of 260 stewed 260 Puree with chicken 416 Putrefactive fermentation 119 Quails 406 Quantity of food for the aged 441 Quince, the 170 jelly 208 Radish 256 description of 257 Radishes, to serve 257 Raised biscuit 145 corn bread 146 pie crust 319 Raisin gruel 424 panada 429 Range ventilator 61 Raspberries, blackberries and other small fruits 200 directions for serving 181 Raspberry, the 176 manioca mold 312 Raw eggs 431 potato yeast 140 Recipes for canning fruit 200 for cooking rye 101 for steamed pudding 332 for unfermented bread 156 for yeast 140 Red rice mold 307 sago mold 311 sauce 355 Refrigerator 68 Rice and fruit dessert 307 and strawberry dessert 308 and stewed apple dessert 307 and tapioca pudding 307 and apple custard pudding 329 balls 333 best methods of cooking 99 cream pudding 306 custard pudding 329 description of 97 digestibility of 97 digestion of 39 division in food elements 98 dumpling 306 fruit dessert 306 flour 98 flour mold 307 history of 97 kernel, structure of 98 meringue 305 preparation and cooking of 99 pudding with raisins 98 recipes for cooking of 329 requisites for cultivation of 306 snow 329 snowball 306 snow with jelly 329 soup 415 time required for digestion of 98 to clean 99 water 424 with eggs 329 with fig sauce 99 with lemon 294 with peaches 100 with raisins 100 Roast beef 399 chicken 406 mutton 401 turkey 407 Roasted potatoes 235 sweet potatoes 240 Roasting 49, 397 Rochelle salts 151 Roll, fruit 142 Rolled oats 95 rye 101 wheat 86, 87 Rolls 145 Rose cream 355 Rough rice 98 Rust, to remove 477 Rye, appearance of 100 bread 144 description of 100 flour 100 meal 100 nutritive value of 100 puffs 157 Sabbath bill of fare 549 dinners 548 Sago and fruit custard pudding 330 and potato soup 283 custard pudding 330 digestion of 39 fruit pudding 312 pudding 312 sauce 355 soup 415 Saleratus 149 Salicylic acid, in fruit 192 Saliva, the 36 Sally Lunn gems 158 Salmon, digestion of 39 Salsify, description of 263 preparation and cooking of 263 recipes for cooking of 264 Salted fish 409 Salted meats 394 Salt, measuring of 55 Samp 103 Sanitary customs among the Jews 390 Sauce for desserts and puddings, recipes for 352 Sauteing 53 Scalloped beans 223 cauliflower 252 egg plant 262 potatoes 237 turnips 242 vegetable oyster 264 Scallops 409 School lunches 546 Scientific cookery, principles of 47 Scotch broth 283 milled barley 96 Scrambled eggs 386 Scraped steak 430 Sea kale 256 Sea moss 309 blancmange 312 Seasonings 31 Semolina 105 Setting the sponge 124 Shaken milk 378 Sheep's kidneys 392 Shell fish 409 Sherbet 362 Shortcake, banana 318 lemon 318 strawberry 318 Silver, care of 476 to remove egg tarnish from 473 Simmering 53 Simple custard pie 342 stock, or broth 414 Sink in kitchen 64 Skim milk, composition of 370 Slippery elm tea 435 Small fruits 191 Smoked meats 394 Smooth apple sauce 188 Smothered beef 400 chicken 407 Snowball custard 331 Snowballs 327 Snowflake toast 292 Snow gems 159 Snow pudding 317, 329 Snow, use of in place of eggs 298 Soda 149 use of in cooking vegetables 231 Soft custard 431 omelet 388 Soup, digestion of 39 digestibility of 272, 412 seasoning of 275 Soups 271 economical value of 272 from grains and legumes, to prepare 272 recipes for making 276 selection for material for 411 to flavor 273 to thicken 274 Sour bread 130 Sowens 93 Spaghetti 105 Spice and flavorings 185 Spinach 252 description of 252 preparation and cooking of 252 Split pea soup 283 Sponge 127 cake 347 how to secure the best temperature 127 when sufficiently light 129 Spoons, kind to be used in measuring 55 Squash, baked 259 canned 269 mashed 258 pie 342 pie without eggs 343 summer 258 winter 259 Stains, removal of 477 Stale bread 138 Starch 26, 78 action of cold water upon 53 action of hot water upon 53 Steak, pan broiled 399 Steam cooker 71, 81 cooker for grains 81 Steamed apples 188 chicken 407 custard 330 eggs 386, 431 potatoes 235 prunes 545 pudding 332 rice 99 rice, digestion of 98 squash 259 sweet potatoes 240 turnips 242 Steaming 53, 397 different methods of 53 vegetables 231 Steel knives, to clean 474 Sterilized milk 369 for infants 443 Stewed apples 188 asparagus 256 beans 224 beef 400 beef with vegetables 400 beets 278 cabbage 250 carrots 246 cauliflower 252 celery 253, 254 chicken 407 corn and tomatoes 261 crab apples 189 fruit pudding 308 Lima beans 224 mutton 402 mutton chop 402 parsnips 245 pears 188 potato 237 squash 258 raisins 190 turnips 242 Stewing 53, 396 proper temperature for 53 Sticks 160 St. Martin, Alexis; experiments on 29 Stock 410 preparation of 413 to clarify 414 to cool 413 to strain 413 Stomach digestion 37 Storeroom 68 Stoves and ranges 65 Strawberry, the 175 charlotte 330 minute pudding 308 shortcake 318 Strawberries, to can 200 String beans, canned 269 Stirabout 102 Stirring 55 of grains 83 Stuffed potatoes 236 Succotash 224 Sugar 78 amount of required, in canning 196 cane 26 crisps 348 excess of in fruit jelly 204 fruit 26 grape 26 in canned fruit 194 measuring of 55 milk 26 to color 299 Summer squash 258 squash, preparation and cooking of 258 squash, recipes for cooking 258 succotash 266 Swedish bread 110 Sweet apple custard pie 343 pudding 308 sauce with condensed apple juice 189 Sweet corn 102 Sweet potato 238 pie 343 soup 383 to dry 240 Swiss lentil soup 284 Swiss potato soup 283 Table, the 461 appointments of 462 arrangement of 463 for estimating the amount of food required for infants 446 in kitchen 63 linen, care of 477 linen, colored 479 linen, washing of 478 manners 458 of nutritive values of foods 484-486 refuse 480 setting the 462 the setting of over night 463 topics 44, 59, 77, 108, 162, 216, 226, 270, 286, 295, 349, 356, 363, 379, 388, 417, 438, 450, 455, 470, 480, 542, 550 Tamarind water 435 Tapeworm 391 Tapioca and fig pudding 311 cream soup 416 custard 331 digestion of 39 filling 338 jelly 311 pudding 331 soup 415 Tartaric acid 165 Tea 358 and coffee, adulteration of 359 and coffee, substitutes for 359 not a food 359 use of, detrimental 358 Temperature 56 for bread-making 128 Test for bad water 69 Testimony of St. Pierre 391 Thanksgiving menus 544 Theine 358 Tin closet, list of utensils for 67 utensils 57 Tinware, action upon by acids 57 adulterated with lead 58 Tisane 363 Toast 139 apple 290 apricot 290 asparagus 290 banana 290 berry 291 celery 291 cherry 291 cream 291 for the sick 419 grape 292 gravy 291 lentil 291 peach 292 prune 292 preparation of 289 recipes for 290 snowflake 290 tomato 293 vegetable oyster 293 water 435 Tomato and macaroni soup 284 and okra soup 284 and rice soup 282 cream gravy 352 cream soup 284 description of 260 gluten 429 gravy 261, 352 preparation and cooking of 260 pudding 262 recipes for 261 salad 261 soup 416 soup with vermicelli 284 toast 293 with okra 262 Tomatoes, baked 261 canned 269 scalloped 261 stewed 262 Tortillas 148 Trays for invalids, suggestions for preparing 419 Trichinæ 391 Turkey, roast 407 suggestions for selection of 404 Turnips, baked 242 boiled 241 chopped 242 composition of 241 description of 240 digestion of 39 scalloped 242 in juice 242 mashed 242 preparation and cooking of 241 recipes for cooking 241 steamed 242 stewed 242 with cream sauce 243 Tyrotoxicon 376 Unfermented batter bread 154 bread 148 recipes for 156 wine 209 Unleavened bread 117 Unripe fruits 165 Utensils for bread-making 127 Variety cake 348 Veal 402 comparative nutritive value of 392 rules for selection of 393 Vegetable broth 426, 428 brush 76 casein 217 casein hardened by the use of hard water 156 hash 238 marrow 258 marrow, description of 258 oyster, description of 263 oyster, preparation and cooking of 263 oysters, recipes for cooking 264 oyster soup 285 oyster toast 293 press 71 Vegetable soup 285 Vegetables 228 canning of 268 composition of 228 decayed 229 dietetic value of 228 fresh, value of 229 keeping of 229 left over 454 overdone 231 preparation and cooking of 230 recipes for canning 268 shredded in soups 274 sprouted 229 stale 229 storing of 229 time required for cooking 231 to keep after cooking 232 to select 229 underdone 231 Velvet soup 285 Ventilation of china closet 67 of cupboards 62 of kitchen 61 of pantry 67 Ventilator 61 Vermicelli 105 pudding 331 in soups 274 soup 285, 286, 416 Vienna bread 142 Vitellin 381 Waiters, general suggestions for 466 Waiter, the handy 72 Walnut, the 214 Wall cabinet 73 Warmed-over potatoes 238 Washing the dishes 472 Waste barrel, the 479 Water, action of upon food elements 52 amount of for cooking vegetables 230 boiling point at different altitudes 52 boiling point at sea level 52 boiling, temperature of 51 bread 126, 142 comparative value of use of hot and cold in cookery 52 rice 424 supplies 69 supplies, tests for 69 tamarind 422 to increase the boiling point of 52 Wheat-berry flour 113 cracked 86 description of 85 Wheatena 429 Wheat, finer mill products of 88 flour, nutritive elements of 111 gluten 429 meal 88 molded 88 oats and barley coffee 361 pearled 86 preparation and cooking of 86 recipes for cooking 87 relative proportion of food elements in 85 rolled 86 structure of 85 with fresh fruit 87 with raisins 87 Whipped cream sauce 355 Whirled eggs 386 White celery soup 286 custard 331, 332, 437 of egg 432 of egg and milk 432 soup 416 Whiting in flour, how to detect 115 Whole-wheat bread 138, 143 puffs 156 Whortleberry pudding 309 Whortleberries and blueberries 175 directions for serving 181 Window box 62 Winter squash 259 preparation and cooking of 259 recipes for cooking of 259 Wire dishcloth 474 Wooden ware, to wash 474 Yeast 121 amount required for bread-making 126 bitter 123 boiled potato 141 cells, effect of heat upon 121 compressed 122 effects of freezing upon 123 foam 122 homemade 122 how to keep 122 how to promote the growth of 123 liquid 140 raw potato 140 recipes for 140 test for 124 the most convenient kind 122 the stirring of 123 Yellow luncheon 468 Zwieback 139, 289, 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