LIBRARY
UNIVERSITY OF
CALIFORNIA
3RICULTURE
A
MOLLIE GRISWOLD CHRISTIAN
250
MEATLESS MENUS
AND RECIPES
TO MEET THE REQUIREMENTS OF PEOPLE
UNDER THE VARYING CONDITIONS
OF AGE, CLIMATE, AND WORK
BY
EUGENE CHRISTIAN
AND
MOLLIE GRISWOLD CHRISTIAN
MOLLIE GRISWOLD CHRISTIAN
NEW YORK
AGRICULTURE
Copyright, 1911
BY
EUGENI CHRISTIAN
MOLLIE GRISWOLD CHRISTIAN
AGRICULTURE
Cs
AGRIC.
LIBRARY
Table of Contents
The Object of this Book 17
Beginning the Natural Diet 18
Over-eating 23
Simplicity ^ 26
Temperature of Foods 28
Canned Food 30
Refrigerator and Kitchen Hygiene 33
Water Drinking 35
Care of the Teeth 37
Care of the Hair 39
Feminine Beauty 40
Feminine Freedom 43
Feeding the Pregnant and Nursing Mother 47
Infant Mortality in New York City 52
Infant Feeding and General Instructions about the
Health and Care of Children 56
Food for School Children 65
Suggestions for the Manual Laborer 67
Balanced Menus.
For the Manual Laborer, Spring and Summer . . 69
For the Manual Laborer, Fall and Winter 70
7
860
Suggestions for the Sedentary Worker 71
Balanced Menus.
For the Sedentary Worker, Spring and Summer 72
For the Sedentary Worker, Fall and Winter. . . 73
The Family Scrap Book 74
Soups 85
Soups, Uncooked 85
Cereal Soup 85
Cream of Corn 86
Soups, Cooked 86
Cream of Asparagus, Bean, Pea or Lentil. ... 88
Cream of Celery 88
Cream of Corn 87
Cream of Corn and Tomato 87
Cream of Rice or Potato 88
Cream of Tomato 87
Pea, Bean or Lentil (Dried) 89
Dairy Products and Preparations 90
Sweet Butter 90
Clabber or Sour Milk 91
Milk Custard 90
Sour Milk Cure 90
Eggs, Their Importance and Place in the Diet 92
Eggs, Milk 93
Egg Float 93
Cream Eggs 94
Egg Milk Shake 93
8
Grain and Grain Products 95
To Prepare Uncooked 97
To Prepare Cooked 97
Flaked Grains 99
To Serve Dry 99
As a Porridge 99
Christian's Laxative Cereal Flakes 99
Vieno Breakfast 100
Why I Have Selected O. B. Gilman's De Luxe
Crackers 100
Bread 101
Peanut Butter 102
Sandwiches, Their Uses and Abuses 103
Anchovy and Lettuce Sandwiches 105
Sweet Apple Sandwiches 106
Apple Sandwiches 106
Cheese and Nut Sandwiches 104
Cottage Cheese Sandwiches 104
Cream Cheese, Date and Nut Sandwiches 104
Cucumber Sandwiches 104
Herring or Anchovy Sandwiches 105
Lettuce Sandwiches 106
Maple Cream Sandwiches 105
Mexican Sandwiches 105
Nasturtium Sandwiches 104
Nut and Ripe Olive Sandwiches 106
Raisin Sandwiches 106
Cream Cheese 107
9
Nuts 108
Olive Oil no
Salad Dressing in
Hygeia Salad Dressing 112
Mayonnaise Salad Dressing 112
The Christian Salad Dressing in
Whipped Cream 112
Whip Cream Substitute 1 12
Olives as Food 113
Salads 115
Apple, Celery and Cress Salad 122
Alligator Pear Salad 118
Asparagus and Green Pepper Salad 119
Banana Nut Salad 123
Banana and Pineapple Salad 1 16
Cabbage Salad 123
Celery, Cabbage 115
Celery and Endive 122
Celery, Nut and Apple Salad 116
Celery, Cress and Nut Salad 121
Cherry and Malaga Grape Salad 121
Cheese Salad 118
Combination Vegetable Salad 120
Combination Salad 117
Cream Cheese-Eggs 1 16
Cream Cheese and Tomato Salad 117
Cress and Onion Salad 122
Cucumber and Green Pepper Salad 122
10
Salads (Continued).
Cucumber and Onion Salad 123
Cheese Salad 123
Cream Cheese and Nuts 118
Gelatine Fruit Salad 119
Golden Salad 120
Grape Fruit and Banana Salad 121
Lettuce and Nasturtium Salad , 119
Malaga Grape Salad 1 18
Mexican Salad 117
Peanut Butter Dressing 123
Pepper and Tomato Salad 122
Pear and Cheese Salad 117
Fruit and Nut Salad 121
Stuffed Bananas 119
Stuffed Tomatoes 121
Stuffed Green Peppers 120
Stuffed Celery 120
Spanish Salad 120
Stuffed Apple Salad 116
Stuffed Cucumber 115
Tomato and Cheese Salad 123
Tomato and Spinach Salad 1 18
Tomatoes 124
Succulent Vegetables 125
Preparation of Fresh Green Corn 128
Preparation of Fresh Green Peas 130
The Banana as a Food 131
11
Melons, Their Value as Food 132
The Use of Berries 133
Fruits, Their Preparation and Use 134
Apples Olive Oil 135
Apple Float 136
Ambrosia 136
Bananas 136
Fruit and Nut Medley 135
How to Serve Pineapple 136
Persimmons 136
Snow Fruit 135
Dehydrated or Evaporated Fruits 137
Cheese Raisins 139
Date Butter 138
Fig Marmalade 137
Stuffed Dates 137
Soaked Prunes 138
Soaked Figs 139
Steamed Figs 139
Desserts 140
Banana Charlotte Russe 143
Chocolate Dainties 141
Fruit Cake 140
Honey Nut 141
Marshmallow Pudding 140
Milanaise Souffle 142
Orange Baskets 141
Orange Cream Pudding 142
12
Desserts (Continued).
Raspberry Meringue Pudding 142
Vieno Pudding 140
A Word About Gelatine 144
Jellies, Creams and Mousses 146
Apple Jelly 147
Banana Jelly 147
Cherry Jelly 146
Fruit Jelly 148
Jelly Table Decorations 147
Melon Jelly 146
Pineapple Jelly 146
Apricot Cream 150
Bavarian Cream 149
Cream Strawberries 148
Orange Cups 148
Cocoanut Mousse 149
Maple Mousse 150
Strawberry Mousse 149
Whips and Sauces 151
Apple, Nut Cream 153
Banana Cream 154
Brandy Sauce 152
Blackberry Cream 151
Date and Apple Sauce 153
Grape Whip 152
Hard Sauce 153
Iced Fruit 151
13
Whips and Sauces (Continued).
Peach Foam 151
Prune Whip 154
Raspberry Cream 151
Strawberry Whip 152
Strawberry Foam 153
Ice Cream, Sherbets and Ices 155
Egg Ice Cream 156
Maple Ice Cream 156
Philadelphia Ice Cream 156
Pineapple Sherbet 157
Peach Sherbet 157
Strawberry Sherbet 158
Raspberry Ice 157
Strawberry Ice 157
Drinks, Their Purpose and Place in the Economy of
Nature 159
Egg Lemonade 161
Grape Punch 160
Grated Pears 161
Limeade 160
Mint and Currant Julep 161
Mint Cups 161
Orangeade 160
Pineapple Punch 160
Raspberry Nectar 160
Balanced Menus 162
Early Spring Menu 165
14
Balanced Menus (Continued).
Late Spring Menu 166
Early Summer Menu 167
Late Summer Menu 168
Early Fall Menu 169
Late Fall Menu 170
Early Winter Menu 171
Late Winter Menu 172
Uncooked Banquet Menus.
Spring Banquet Menu 173
Summer Banquet Menu 174
Autumn Banquet Menu 175
Winter Banquet Menu 176
Mrs. Christian's Vieno Baby Food 177
Directions for Preparing Vieno Baby Food 179
Mrs. Christian's Vieno Food for Adults. . , .180
16
The Object of This Book
Y WORK in the field of natural and curative
feeding has convinced me that there is an uni-
versal demand for a practical family book on
the subject of natural feeding.
The primary object of this work, therefore, is first,
to educate the housewife and mother in the selection
and preparation of food that will give the highest de-
gree of efficiency, at all seasons of the year, in the form
of energy and health; second, to secure these results
with the greatest economy and the least amount of
labor.
When the housewife or mother seeks information
designed to change, improve and rationalize the fam-
ily table, she is apt to read into a maze of tables, terms
and technical phrases, with which she is wholly un-
familiar and, with the duties of the home pressing
upon her, she has no time to study and learn.
This book is the most concrete form in which we can
reply to the many thousand inquiries that have come
to us from mothers and housewives from all over the
land during the past few years in regard to naturaliz-
ing and making more healthful the family bill of fare.
17
Beginning the Natural Diet
'YJf T IS only human to follow custom. We break
11 away from the pathway of precedent now and
then because we are compelled to ; because some-
thing happens that makes us think ; because our life, lib-
erty or happiness is thrown into jeopardy and it be-
comes necessary to do something unusual to make
things right.
Nearly every housewife feels that she is held per-
sonally responsible for the table. She has inherited
the idea that it takes a large number of things to con-
stitute a good meal. She has also inherited the con-
viction that meat is the substantial and principal thing,
and that everything else is merely prepared to go with
and make meat taste better.
She has become convinced that, next to meat, cereals
and cereal products occupy the most important place in
the dietary.
With the exception of a few candy caramel and
pink tea recipes the average woman goes through life
selecting and preparing food according to precedent
and custom.
It is only when some member of the family is
stricken with disease and a life is in jeopardy and the
18
trouble can be directly traced to the food that any
thought is given to this great question.
A very limited amount of time devoted to the study
of the chemistry of food would reveal the fact to any
intelligent person that meat is wholly unnecessary,
that it contains absolutely nothing that cannot be sup-
plied from other things, but that it does contain much
poison, that other things do not contain, which is re-
sponsible for a great deal of physical trouble. This
study would convince the housewife and mother that
every chemical element of which the body is com-
posed can be supplied in their best form from the
vegetable world. A few exceptions, however, may be
made now and then by the use of such animal prod-
ucts as milk, eggs, fish and the bloodless tribe of shell
fish.
While it is possible to live and enjoy perfect health
without taking the life of any living thing, yet, rather
than battle against the tyranny of appetite, it is some-
times better for the beginner to partake now and then
of the animal products above named.
In beginning the natural diet a very sharp distinction
should be drawn between appetite and hunger. Appe-
tite is the craving for something that has been forced
upon the body against its demands; having accepted
it, however, the penalty is tyranny of appetite and
slavery of the body.
Hurried, nervous eating, overeating and exhibition
of temper when meals are late are all expressions of
10
appetite similar to, and often as serious as coffee,
cocaine or tobacco slavery. Most of these habits can
be controlled and the causes removed by gradually
normalizing and naturalizing the diet.
In adopting the natural diet the change should be
made gradually, increasing the number of uncooked
while decreasing the cooked articles at the same
ratio. If the family has been in the habit of using
meat every day, it might be omitted twice or three
times a week and some article rich in proteids served
as a substitute. It will be remembered that the only
nutritive elements in meat are fats and proteids.
These elements can be supplied by a great variety
of delicious foods, many of which can be taken in
their natural state.
The staple and most available fat foods are butter,
cream, olive oil and nuts.
The most available proteid foods are milk, eggs,
nuts and all legumes, whole wheat and rye.
It is a matter of common knowledge no longer dis-
puted by scientists that meat is not only an unnecessary
article of food, but in a great many cases actually
harmful, and that it is the most expensive form in
which proteids and fats can be secured.
It is impossible to take any kind of flesh food with-
out partaking of the uric acid that is residual in the
body of the animal and also the toxic poisons that
were in process of elimination when arrested by death.
The adoption of a natural diet, therefore, has a
20
tendency toward the abolition of meat, condiments, pas-
tries, tea, coffee, tobacco and all sedative and narcotic
stimulants.
It is said by those who have adopted a diet of
natural foods that they did not have to quit tea, coffee,
tobacco, meat, etc., but that these things quit them.
All uncooked articles should be served very daintily,
for the very obvious reason that food in its natural
state contains all its nutrition and therefore the quan-
tity one can partake of is reduced perhaps 50 per
cent.
The advantages and virtues of the natural diet might
be summed up as follows :
First, it is less expensive.
Second, it abolishes the use of meat, and with it
abolishes the most prolific cause of uric acid and
toxic poisoning.
Third, it abolishes condiments and pastries, two of
the most potent factors in stomach and intestinal
trouble.
Fourth, it abolishes the habit of over-eating, which
is the primary cause of a vast amount of digestive
trouble.
Fifth, it trains one in the habit of thorough masti-
cation. When the cell structure of all vegetable foods
has been completely torn down and made soft by
grinding, mushing up and cooking, the primary reason
for mastication, which is thorough pulverization, has
been disposed of; therefore the habit of bolting
21
food, swallowing it without the necessary insalivation,
has become a fixed habit with most civilized people.
This is one of the principal causes of stomach and
intestinal trouble.
The natural diet, or at least a sufficient quantity of
natural foods taken with every meal, will compel
enough time devoted to mastication to properly insali-
vate the whole and therefore insure good or fair diges-
tion. Natural food is the natural mother of Fletcher-
ism.
Over-Eating
VERY pennyweight of food taken into the body
that it cannot use in the form of heat and energy
must be thrown off through the excretory chan-
nels at the expense of energy. If the excess, however,
is digested it is stored up in the form of excess fat
or converted into toxic or carbondioxide poisons which
manifest themselves in various abnormal conditions we
call disease.
The great majority of colds start at the dinner table.
All colds come from two causes, viz., exposure and
over-eating. When one is exposed to a draft or vio-
lent cold the pores of the skin through which body
poisons are continually passing off close, and these
poisons are then taken up by the circulation and carried
to the lungs for oxidation that is, to be burned with
oxygen we breathe.
As a rule the lungs are always pressed to their fullest
capacity to oxidize the normal amount of body poi-
sons brought to them by the circulation, hence they
cannot take care of the excess and Nature causes sup-
puration in order that these poisons may be cast out
of the body in another way.
When one over-eats, the food matter that cannot be
23
used and is not stored up in the form of fat is con-
verted by the body into poisons or waste matter in
exactly the same way as in the case of exposure, and
these poisons are carried to the lungs by the circula-
tion and disposed of by the body in the same identical
way.
Coming into New York a few days ago from a
neighboring city I occupied a seat on a sleeping car
with a gentleman whom I took to be an up-to-date
business man. He took me for a minister or a poli-
tician. I was right but he was wrong. However, we
became acquainted. He ventured the assertion that
money was a little "panicky," but his business would
boom very soon. Being a little curious to know what
business he was in and wishing to use a little refine-
ment in finding out, I began around the corner by ask-
ing him what times of the year his business was best,
thinking that he would reveal his vocation in the mean-
time, but he didn't ; he merely answered, "Our business
is very good in mid-summer and excellent just after
Thanksgiving, but we are literally snowed under with
orders just after Christmas and New Year." Having
had a pretty wide business experience and training, I
hurriedly reviewed everything that supplied human
want, and for the life of me I couldn't think of any
business that could employ a drummer as clever as my
companion seemed to be that would be good during
a hot summer and splendid just after Thanksgiving
and booming just after Christmas and New Year.
24
My friend enjoyed my perplexity with a display of
cruelty for which he ought to have been arrested. I
could stand it no longer, but bluntly asked, 'What is
your business?" "The coffin business," answered the
shrewd business man. "Oh," I said, and I guess I
looked it. "Grand Central Station, all out!" yelled the
trainman. This is a true story.
Simplicity
NE of the most conspicuous errors in the mod-
ern diet is complicated dishes and too many
things served at the same meal.
Many articles of natural food contain from two to
six different chemical elements. A properly selected
meal therefore might be composed of three or four
things and contain all the elements of nourishment the
body would require.
The kitchen has been the domain of woman for
many thousand years; what ambition she possessed
had no other way of manifesting itself except to excell
in the preparation of food. This has led her into
complications and has fixed the standard of a good
meal by the number of things composing it. The mod-
ern chef is merely the lineal descendant of our grand-
mothers, who has inherited the disposition to fix up
and mix up food into endless combinations, utterly re-
gardless of the chemical effect one article may have
upon another.
Two of the most serious errors of the modern diet
are inharmonious combinations of food served at the
same meal and over-eating. Complicated dishes and
too great a variety of food supply the causes for both
these mistakes.
26
A careful study of the laws governing food chemis-
try has led modern scientists and all others who have
made a careful study of the food question back toward
a simple diet, not only for the purpose of correcting
the evils above referred to, but experience has shown
that a meal composed of a few simple, natural and
nutritious articles costs less money, much less labor to
prepare, and appeals to and satisfies the highest sense
of taste and enjoyment.
When the habit of subsisting upon a few natural
articles of food has been acquired, it sharpens natural
hunger and we soon become able to select our food
from instinct as it were, the hunger calling only for
the articles the body needs. This is the ideal thing to
be attained in the art of correct eating, and this thing
is impossible so long as we make every meal a feast
and the "groaning table" the primary object of life.
Temperature of Foods
vital processes of the human body can only
proceed at a temperature at or very near that
of the blood, which in health is 98 Fahrenheit.
If the temperature is lowered below this point or-
ganic processes become slower and slower until at
the freezing point of water they practically cease. If
foods are frozen certain changes occur. These are for
the most part mechanical changes and quite harmless.
With a few articles of food, as potatoes or the yolks
of egg, freezing causes chemical changes which are
undesirable. Save for these few exceptions, cooled
foods when re-warmed are exactly as they were be-
fore.
If foods be heated above the life temperature vital
processes again slacken; let this heating be continued
till a temperature from 150 to 170 Fahrenheit is
reached, and not only are all life processes stopped but
the proteids or protoplasm coagulate and profound and
permanent chemical changes occur. As the tempera-
ture continues to rise, still other changes occur until
at the temperature of 300 only a charred fragment de-
void of nutriment remains.
Between these points of 32 and 150 Fahrenheit no
28
chemical changes caused by temperature occur, but, as
we have above mentioned, it is at 98 that the vital
processes act at their greatest efficiency.
It therefore follows that foods may have been sub-
jected to any temperatures within the range given if
they are brought to the body temperature before diges-
tion begins. Thus, bringing the temperature of foods
to the body temperature is one of the duties and pleas-
ures of the mouth in eating and drinking.
Food or drink when there is food in the stomach
must not be taken at such temperatures and in such
quantities as to materially change the temperature of
the stomach, and in the case of starchy foods the same
rule should apply to the mouth, for the most important
step in starch digestion occurs in the mouth.
A range of temperature from 40 degrees below to
20 degrees above body temperature is sufficient to give
our temperature taste sense ample play for action
and, if food is taken slowly, is perfectly consistent with
correct principles of nutrition. Ices, if free from starch
and if eaten slowly, are legitimate food articles. Hot
breads and hot puddings on the other hand are objec-
tionable. Soups, milk, nuts, etc., may be taken warm,
and if made enjoyable are to be commended.
THe artful use of warmed and cooled foods will en-
able many to make the change from a cooked to an un-
cooked bill-of-fare who without this artifice might fall
by the wayside and return to the steaming viands of
conventionality.
29
Canned Food
WING to the fact that it saves labor, the use
of canned food has become universal. From
the kitchen where each housewife could per-
sonally superintend the canning and preserving of the
family supply of a few fruits, this process has been
made into one of America's greatest industries and has
reached out and taken in nearly every article of food
that goes upon the family table.
Even when vegetables are in season, hotels, restaur-
ants and boarding houses serve almost exclusively
canned foods, this is so because it is less expensive,
saves labor of cleaning and preparing and saves time
in the process of cooking.
The preservatives, chemicals, dye stuffs, embalming
fluids and various other poisons so recklessly used by
canning companies, in total disregard of human life
and health, being brought to the attention of our na-
tional government, was the real cause of the passage
of the Federal pure food law. It is to be seriously re-
gretted that the Federal authorities did not give the
public more information along these lines, but dollars
were at stake and, as a rule, dollars win.
Every housewife knows, or should know, that the
30
process of preparation and canning of bright red fruits
to some extent destroys the color, leaving them rather
dull in appearance, hence she should know that the
bright red or natural color of any canned fruit is arti-
ficial, made so perhaps by dye stuffs as poisonous as
strychnine. This same risk is to be run in nearly all
canned fruits, vegetables and especially canned meats.
Meat at best is unfit for human food, but when
chemically preserved, colored and embalmed to be eaten
constitutes the limit of human ignorance.
If the American people had devoted the same amount
of thought to the question of good food that they have
to cheap food, great evaporating or dehydrating plants
would stand as a monument to the health and intelli-
gence of the people instead of the money-making, food-
poisoning canning factories.
If the average woman who directs the family table
would devote half as much time to the study of pure
food as she does to the fashion plates, she could supply
the table luxuriously every day in the year, wholly with-
out the use of one article of canned food.
Fruits out of season could be secured in dried or
evaporated form. These could be prepared without
cooking, merely soak-ing them in pure water so as to
restore their normal amount of moisture. Under this
process the inferior part is revealed and could be dis-
carded.
There is no community so remote that such vege-
tables as potatoes, cabbage, turnips, beets, carrots, pars-
31
nips, pumpkin, dried fruits, legumes (peas, beans, etc.)
and all kinds of whole grain cannot be secured at any
season of the year. To this can be added the semi-
tropical fruits such as grape fruit, oranges, apples,
bananas and all kinds of nuts and dairy products which
are available to those who are willing to trouble them-
selves enough to secure and prepare them.
Every requirement of the human body can be found
in the above catalogue of food. If there is a yearning
for other things it is a false desire and should be
treated with the same courteous deference that a sen-
sible person would pay to the longing for moonshine
whiskey or black Havana cigars.
Refrigerator and Kitchen
Hygiene
HE kitchen, refrigerator and pantry are three of
the most important places in the home.
Kitchen hygiene should be a most conspicu-
ous part of every woman's education. She may not
cook or scrub refrigerators, but unless she knows how
these places should be kept she will not be qualified to
direct the care they need.
The refrigerator should be thoroughly cleaned three
times a week and scalded twice a week.
Milk, butter and cream should be kept covered.
Meat should be kept entirely separate from all other
foods.
Stale or decaying vegetables should be removed
daily.
No food should be allowed to reach the point of
decay.
The refrigerator is an air tight compartment in which
the flavor from every article of food it contains is more
or less absorbed by all.
A few lessons in the chemistry of harmonious com-
binations of food would give the housewife some valu-
33
able hints in regard to refrigerator hygiene and prob-
ably cause a revolution in 'its contents.
The kitchen is the most difficult, at the same time
most important, place in the home to keep clean and
for the very reason that it requires constant care is
the reason why it is so often neglected.
If any part of the home must be neglected, let it be
the parlor, which is used once a week, or the bed-rooms
which are used only at night, but the kitchen, where the
material that builds and sustains the human body is
prepared, should be kept immaculate. It should be
thoroughly ventilated and should be, if possible, the
lightest and sunniest room in the home.
The pantry is an important auxiliary to the kitchen
and should be looked after with the same diligence and
care that is bestowed upon the kitchen and refrigerator.
Every article of food in the pantry should be placed
under dust-proof coverings.
The shelves should be thoroughly cleansed once a
week. Cooking vessels should never be placed in the
pantry until they are thoroughly cleaned and dried.
The importance of kitchen hygiene may be estimated
when we remember that food, its selection and prep-
aration, is the controlling factor of that most coveted of
all things in life, our health.
34
Water Drinking
HE healthy body is composed of about 66 per
cent, water. But few people drink water
enough. Such articles as fresh vegetables, salad,
fruits, milk and eggs contain enough water to bring the
moisture of each meal up to the 66 per cent, require-
ment. If a meal is composed of such articles as do not
contain the required amount of water then the deficit
should be made up by drinking with meals.
The "washing down" process, however, should be
very carefully avoided. Water should not be taken
into the mouth with the food, or at least until mastica-
tion is perfect.
Water is the most prolific thing in our food and the
largest constituent element of the human body, and
while a volume might be written upon its importance
and use under the varying conditions of the body, in
sickness and health, age, atmospheric temperature,
work, etc., etc., yet in this treatise I have only room for
suggestions.
In order to promote good digestion and give the body
the percentage of moisture Nature demands, the seden-
tary worker in normal temperature should drink from
one to one and a half quarts of pure water every day.
36
If exposed to the heat of summer's sun engaged in
labor or much activity, from two to three quarts of
water should be drunk.
Water is Nature's great solvent and cleanser. It
serves several very important purposes in the human
body.
First, as a solvent or an aid to digestion.
Second, as a carrier of food atoms into the cell.
Third, as a means of eliminating body poisons.
Much care should be exercised that water be pure.
To induce copious water drinking fresh spring or
artesian well water is much superior to the boiled or
distilled article.
Care of The Teeth
CO a woman the teeth are of extraordinary im-
portance.
First. They perform the most important
function of digestion.
Second. Good teeth mean a sweet and wholesome
breath.
Third. Two rows of fine, clean, well-kept teeth
make even a homely mouth kissable.
In order to have good teeth they must be used. One
should eat at every meal some article of hard food that
requires thorough mastication.
Good digestion, hence a sweet and wholesome breath,
is impossible without complete mastication of food.
Complete mastication means to reduce every atom of
food to emulsion before swallowing it. This prevents
over-eating and consequently stomach trouble and the
long line of ills that follow.
In taking care of the teeth the following general
rules should be observed:
First. Brush the teeth with a downward stroke,
using a medium soft brush, after every meal and the
last thing before retiring and the first thing after
arising.
37
Second. Have all tartar (calcareous deposits) re-
moved by a careful dentist as often as it becomes
necessary (three or four times a year).
Third. All stains and every atom of food should be
removed from the teeth daily by washing with a soft
brush and a good powder.
A bite of tart apple, well masticated, makes a splen-
did dentrifice.
Fourth. Have your teeth examined every month by
-an honest dentist. Bacteria that cause decay of the
teeth feed upon the atoms of food that are allowed to
accumulate between the teeth and around the gums
and it is the excreta of the bacteria (lactic acid) that
disintegrates the tooth structure.
38
Care of The Hair
CHE principal cause of dandruff and the prema-
ture loss of hair is a lack of nourishment. The
hair is impoverished from two causes:
First, an unbalanced diet.
Second, the hard or derby hat which cuts off circula-
tion of the blood above the hat line.
The hat band usually marks the line of baldness on
the average man's head.
The logical remedy is, first, of course, to remove
causes; second, massage or any manipulation to bring*
blood to the top of the head.
When the hair first begins to fall out or dandruff ap-
pears, the scalp should be vigorously massaged every
night just before retiring and every morning just after
arising and kept exceedingly clean. A soft hat should
be worn with a very soft inner band.
In addition to these things the chemical needs of the
body should be studied and the diet so balanced and
proportioned as to give the body all the elements of
nourishment it requires.
Obedience to these simple rules will not only pre-
vent falling hair, but every part of the body will share
in the general improvement.
39
Feminine Beauty
3F the desire for beauty was not a dominating femi-
nine instinct, women should be moved by duty
to make themselves as attractive and beautiful as
possible. Attention, adoration and love is to woman
what water, air and sunshine is to the vine. Every
woman possesses some charm, some trait, some indi-
vidual something in which she is superior and which
can be cultivated and made fascinating.
To be attractive is of much more importance than to
be beautiful, women of rare personal beauty are in-
clined to rest their claim for preferment too much upon
mere appearance; so conspicuous has this become that
it is the general opinion that beautiful women are not
gifted, but the true explanation is they do not work.
While the woman without personal beauty feels that her
accomplishments are her passport to that which the
heart most covets, and as she unfolds and ascends
higher and higher in the scale of mentality she is less
and less liable to get married, not that she is less quali-
fied or desirous of becoming a wife and mother, but
because men for a thousand years have been trained to
consider women mentally weak and physically helpless,
and the more she progresses the more she deviates from
40
this ancient ideal of his; but a new era is appearing,
thousands of thinking men are seeking women with'
accomplishments who can serve other purposes except
sex and ornamentation.
Women who have dared to put one feeble finger
upon the steering wheel of public affairs, who can do
things, are being respected, loved and sought by men
who are making history and carving out the destiny of
the future.
The higher woman ascends in the scale of intellect-
uality the more beautiful she becomes in character, and
while personal beauty decreases, character beauty in-
creases with experience and age.
While it is the duty of every woman to make her-
self as attractive personally as possible, yet to be use-
ful, to select some one thing and master it, to take a
few steps upward in the plan of evolution, is vastly
more important.
If a woman were voted the most beautiful in her
city or county, the most it would bring her would be a
form of homage and adoration from the lighter intel-
lects who are attracted only by what they can see.
This is very sweet and dear to every woman's heart,
but it has hindered instead of helped the world's most
beautiful women in attaining that which they most
desire when life's shadow begins to fall toward the
East.
The following is an excerpt from a lecture delivered
41
by Eugene Christian before the Ladies' Democratic
Club of New York:
"It is not only woman's desire, but her duty to make
herself as beautiful as possible. The beauty of woman
immortalized the marble of Rome and the canvas of
Florence. It always has, and always will, sway the
destiny of men. Its magnetic and magic power has en-
throned and dethroned rulers and changed the map of
nations.
"Women, if you would be beautiful you must be heal-
thy. The pale, frail girl or woman may excite sympathy
and superficial adoration, but the thing that counts
the thing that sends the blood like molten rubies flying
through the veins of men is the glow and go, the laugh,
the glance and dance, the bubbling vitality, the radiating
magnetism of health. These things make all women
beautiful. Beauty is the 'sun by day and the pillar of
fire by night' that moves health's warm stream upward
in the thermometer of fellowship, affection and love,
while the cold touch of disease on the beautiful but
pallid face and form heads it for 33 above. Why?
Because we are human. A pity? Yes, but the facts
remain.
"Health is impossible without some knowledge of how
to select, combine and proportion the material that
makes the blood, bone and brain that builds the body
beautiful."
42
Feminine Freedom
URING the past few years woman's sphere of
action and usefulness has been very rapidly
widening in every department of life except
that in which she should be supreme, viz., the selec-
tion and preparation of food.
Women do not accomplish more because they do not
undertake more. They do not adopt food reform ; first,
because they are held responsible for the table, hence
feel that they must conform to old customs to please
others; and, second, because women have not yet
learned to break conventional chains and think for
themselves.
There is no system of servitude that could be more
complete than the housewife cooking three "square
meals" every day and cleaning her kitchen pots and
dishes. The breakfast work laps into the noon, and
the noon labor into the evening, and the evening far
into the night.
A system of food reform might be installed in every
home, that would reduce the labor and care of the culi-
nary department very greatly, if the housewife would
use a little diplomacy.
First, every woman should remember the fact that
43
a fraction over 90 per cent of all human ills originate
at the dinner table, or in other words, are caused by
errors in eating. Every housewife, and especially the
mother, is largely responsible, therefore, for the health
of the family and her only method of security lies in a
knowledge of the few simple fundamental laws of
Applied Food Chemistry.
Every wife owes to herself and to her children the
opportunity to cultivate the mental, physical and emo-
tional faculties to their highest degree of development.
It is pathetic to see the young wife, anxious to per-
form her duty and give pleasure to others, drop into
the treadmill of kitchen slavery and get as a reward
for her labor disordered digestion, an irritable, nervous
husband and unhealthy children.
Some study given to food reform, to the actual re-
quirements of the body according to age, work, climate,
etc., would change all these conditions toward better
living, higher thinking and more happiness.
The cost of living would be reduced, labor in pre-
paring food would be a pleasure, enjoyment of eating
multiplied a hundred-fold, digestion would be perfect,
good health and good cheer would reijpi, and above and
better than all, the wife and mother would have time to
improve her mind, to think, study, and read, to go into
the open road, the fields and woods to draw some in-
spiration from the tranquil grandeur of nature to
endow her posterity with the highest, the noblest and
the best.
44
The character of freedom that I advocate for women
is not license or masculinity, but the preservation and
cultivation of all that is ennobling, elevating and wom-
anly; but I insist that women should have something
to say about what is womanly and what is elevating.
From dimpled infancy to manhood, she carries the
burden of posterity, she loves, labors and caresses
nations into strength and power ; with this responsibility
and interest at stake, she could be depended upon to
judge fairly well that character of freedom which would
be best for her, which would mean best for her coun-
try and best for all mankind.
Just to the extent that woman is governed and con-
trolled, so will her posterity be governed and controlled,
by beings mentally stronger. Just to the extent that she
is enslaved, her posterity can be enslaved. Just to the
extent that she is healthy, strong and vigorous, her
children will be healthy, strong and vigorous. Just to
the extent that her life is made joyous, that she culti-
vates the beautiful, that she is loved and loves in re-
turn, so will her children be endowed with these things.
Just to the extent that she is inspired with a love of
country, patriotism, pure government just to the ex-
tent that she participates in making good government,
in the selection of its officers and the fulfillment of
office, in the shaping and making of conditions under
which she and her children must live, just to that
extent will her children be patriotic and stand for
45
justice and the right, from the fireside to the nation's
capital.
On the other hand, just to the extent that she is
silenced, governed and controlled by laws in which she
has no voice, just to the extent that she is disfran-
chised and refused citizenship, to that extent will she
bring forth a race that will drag the flag of their coun-
try into the mire of money and politics.
Women should have the ballot because instinctive
protection for her offspring would lead the nation
towards political purity.
Feeding the Pregnant and
Nursing Mother
CHERE is no time in the life of a woman when
food is of so much importance as during the
time of her pregnancy and when nursing her
babe.
Food determines the strength and vitality, the mental
tranquility, the physical comfort or discomfort that
comes from good or poor digestion. It controls more
than any other one thing, the thoughts and imagina-
tion ; that is, under a perfect system of feeding, the pro-
spective mother forgets self and her mind turns natur-
ally to the higher, the better and the nobler things. All
of these things leave their imprint upon the embryotic
being and wield a powerful influence over its future
destiny.
The pregnant mother should bestow upon her diet the
most infinite study if she would give to her offspring
those splendid faculties which every mother desires.
Owing to the various pursuits and ages of mothers
and the climatic conditions of their environment, spe-
cific instructions in regard to diet could not be given
here. This would require the care and advice of a
specialist.
47
The fundamental laws governing diet during ma-
ternity, however, can be laid out in the form of classi-
fications and omissions.
All flesh foods contain uric acid and other toxic
poisons, which added to similar poisons produced by the
human body inflict a special burden upon the organs of
elimination. In addition to these reasons, meat con-
tains no element of nutrition which cannot be secured
in a better and purer form from other sources, there-
fore it is wholly unnecessary, in fact, a violation of
natural law to burden the mother body with poisons
and non-nutritive substances in order to secure the
common elements of protein and fat which can be had
from a dozen vegetable sources in their purest and
most delicious form.
Stimulants should be eliminated from the pregnant
mother's diet; first, because they produce no energy;
and second, because they irritate and excite the millions
of infinitely small nerve fibers to a point above par,
and when the effect is gone the nervous system is
dropped below par, and this constant raising and low-
ering process deranges the nervous system of the
mother and leaves its baneful impression upon the body
and brain of another being.
The over-consumption of starch foods should be
carefully avoided because the calcareous element in
starch is apt to produce a large structural or bone for-
mation in the child, making it exceedingly difficult of
48
delivery and sometimes out of the proper physical pro-
portion.
The food of the pregnant mother should consist of
vegetables, all green and succulent plants that are edi-
ble, thoroughly ripened fruit, nuts, milk (fresh or
clabbered), eggs and a limited quantity of coarse
bread, made from the entire grain. She should avoid
pastries and especially an excess of articles containing
cane sugar, confections and soda-fount drinks.
The prospective mother should take a reasonable
amount of exercise daily, a great deal of deep breath-
ing in the open air and should masticate every particle
of food she swallows to infinite fineness. She should
remember that every movement of the body from the
winking of an eye to the most strenuous labor con-
sumes energy. From these spent forces there are
poisons left in the body that must be eliminated in
order to be healthy.
The health of the nursing infant is controlled almost
wholly by the mother's food. It is not extravagant to
say that the frightful loss of infant life given in Chap-
ter on Infant Mortality could be reduced seventy-five
per cent, if mothers understood and would observe the
few simple laws that govern the conversion of their
food into mother's milk suitable for the healthy growth
of infant life.
There is a popular superstition that every infant
must pass through what is known as "the three months'
colic." This period of infant suffering begins about
40
one week after birth, that is to say, as soon as the
mother begins to eat, and lasts until the infant diges-
tion becomes inured to the omnivorous, thoughtless
and abominable compounds that compose the mother's
diet, or until the little one has succumbed to stomach
trouble, inflammation of the intestines or cholera in-
fantum.
The attending physician usually gives some vague
and careless suggestions about diet, winding up his
lightly considered instructions with that most pleasing
advice, "Oh, eat what agrees with you."
This is about as valuable to the mother as the ad-
vice given to the reforming drunkard by the patent pill
vendor who advised him to "Drink what you like and
take my pills." What he liked was the very thing that
had proved his undoing, likewise what the average
nursing mother likes most is the conventional bill-of-
fare, pork, pickles and pastry.
The food of the nursing mother should be con-
fined to rather narrow limitations. She can secure cer-
tain food articles which contain all the elements of
nourishment she needs and which will give to her child
all it needs and in no wise disturb its digestion or en-
danger its life, from a few of Nature's most staple and
most delicious things.
The nursing mother should omit from her diet all
stimulating, narcotic and sedative beverages such as tea,
coffee, beer, wine and liquors. She should avoid ex-
tremes, both acids and sweets. She should omit all
50
forms of flesh food except young tender fish or the white
or bloodless portion of chicken, and these need only be
taken to relieve dietetic monotony or when such proteid
foods as eggs, milk and legumes cannot be obtained. Con-
sidering the requirements of the baby, the mother's
food should consist of fresh vegetables, green salads
(omitting vinegar), nuts, semi-acid and sweet fruits,
milk, eggs and a limited quantity of starch foods and
natural sweets, such as bread made from the entire
grain, either wheat or rye, dates, figs or raisins.
One of the most important things for the mother to
preserve is mental and physical tranquility. The
mother should not nurse her child while laboring under
any mental disturbance or excitement such as anger
or fright, or any physical conditions such as fatigue
or while over-heated.
If the diet of the pregnant or nursing mother were
selected from the articles herein named, properly com-
bined and proportioned, thoroughly masticated, and if
she could be induced to devote fifteen minutes night
and morning to vigorous exercise in the open air and
to filling the lungs to their utmost capacity with good,
fresh ozone a few hundred times a day, it would be
almost impossible for either the mother or child to be-
come afflicted with abnormal conditions we are pleased
to call disease.
51
Infant Mortality in New
York City
OOD and fresh air are the two things that
almost wholly control the life of children until
they are past two years of age.
If the stomach and intestines can be kept in normal
condition, the child like any other little animal will
thrive even under many adverse conditions.
The normal or healthy action of the stomach and
alimentary tract depends entirely upon the child's
food, therefore, child feeding is in truth the key to
child health and child life.
The woeful ignorance of mothers, nurses and doc-
tors in regard to infant and child nutrition is patheti-
cally shown in the appalling death rate of infants in
the city of New York, which we print here for the first
time.
The following is a table of infant and child mortality
in the city of New York:
52
Death Rate of Children under Two Years of Age in New
York City, from Diarrhoeal Causes, and from All Causes
for Two Months July 2nd to September 3rd,
1910, Given in Weeks.
Week Ending July
..
Aug.
( <
Sept.
Diarrhoeal Causes.
2nd i7o
All Causei.
438
539
709
626
656
559
520
408
494
447
oth. .
265
1 6th
A-2A
23rd
30th
384
6th
288
27O
2Oth
2^7
27th
246
3rd..
22O
2886 5456
Death List of Children in New York City for one year 1909.
Under Two Years of Age.
Diarrhoeal Causes. All Causes.
5126 20,716
It is fair to assume that mothers in New York know
as much as do the mothers of any other American city
about infant feeding. In other words, it is reasonable
to conclude that mothers and doctors in other large
American cities are as ignorant on this question as are
the mothers and doctors of New York. This being
true, it is evident that nearly 10,000 children die in the
ten leading American cities from July first to Septem-
ber first (two months) of every year.
The aggregate population of the cities referred to is
about ten million. It is shown, therefore, that about
one thousand children out of every million of city popu-
lation die July and August of every year before they
53
are twenty-four months old from what we assert to
be mostly preventable diseases.
Our experience has been that mothers, doctors and
nurses in the small towns, or country, are as ignorant
on the question of infant nutrition as the mothers and
doctors in the city of New York. This being true, it is
not unreasonable to assume that about one thousand
children out of every million population in the entire
United States die every summer on account of our
woeful and pitiful ignorance in regard to selecting,
combining and preparing their food. THEN WE
HAVE A FUNERAL TRAIN OF OVER NINETY
THOUSAND INNOCENT LITTLE ONES JULY
AND AUGUST OF EVERY YEAR WHO DIE
FROM STOMACH AND INTESTINAL TROUBLE
ALONE, WHICH ARE THE MOST EASILY
CONTROLLED AND PREVENTABLE OF ALL
SO-CALLED CHILDREN'S DISEASES. THIS
ARMY OF LITTLE ONES ARE CLEARLY VIC-
TIMS OF UNPARDONABLE IGNORANCE.
It is also reasonable to assume and we personally in-
sist that nearly all these valuable little lives could be
saved if mothers were taught the simple and natural
laws of infant nutrition.
Insomuch as more than half the number of deaths
from all causes, shown in these tables during the two
summer months, were from diarrhoeal, that is to say,
stomach and intestinal causes, it is entirely reasonable
to assume that over half of these lives could have been
saved by feeding these little ones correctly.
54
This work can be accomplished by teaching nursing
mothers first how to feed themselves and, second, if
the baby is bottle fed, teaching them how to prepare and
modify or humanize its milk, which is a cheap and
simple process. This is a service that every mother
would willingly perform for her child if she knew how.
The responsibility, therefore, for this tremendous suf-
fering and loss of infant life is thrown back upon us
back upon us who do know and who are able to teach
and distribute simple information that will save the
breaking hearts of thousands of mothers save human
life save the greatest asset of our common country.
If cholera, smallpox or yellow fever should become
epidemic in New York and over 5,000 adults should
die of any one of these diseases in sixty days, the whole
city and state would be thrown into a panic. Doctors,
ministers, churches, health boards, rich people and
noisy newspapers would take a hand in the fight. An
iron bound quarantine would be thrown around the
empire city. A man escaping from New York would be
looked upon as bristling with disease and death but
2,800 helpless little ones dying every sixty days in the
city of New York in summer, from stomach and intes-
tinal trouble that could be easily prevented, does not
attract enough public attention to be worthy of notice in
the daily newspapers.
In all the branches of science, infant and child nutri-
tion seems to us to be the greatest work that the
human mind can find to do.
55
Infant Feeding
AND GENERAL INSTRUCTIONS ABOUT THE
HEALTH AND CARE OF CHILDREN
^tfT/^pOLUMES have been written upon this subject,
\T/ laborious analyses have been made, tables have
been compiled, terms in chemistry have been
severely drawn upon to explain things ; the efforts of all
these writers, no doubt, were inspired by the noblest
purposes, nevertheless amid their citations, tables and
learned technicalities the average mother stands bewild-
ered and must perforce turn back to common sense,
experience and motherly instinct. It is here that every
mother should have some knowledge of the chemistry
of food. She should know something about selecting
and combining such things as are in chemical harmony.
She should know something about the requirements of
the infant body and in what particular respect it dif-
fers from that of the adult. If she is nursing she
should have some idea about the process of metabolism
in her own body and the consequent effects of certain
foods upon her babe. If the infant is bottle fed she
should understand the simple laws governing the qual-
ity and quantity of milk to be administered.
If it has passed the weaning stage it is of great im-
56
portance that she know the rules of graduating the
nutrition from infancy to childhood and from child-
hood to youth.
In order to have practical and useful knowledge of
these things it is not necessary for the mother to be-
come a chemist or food scientist or spend much time in
studying what seems at first to be an intricate scientific
problem comprehensible only to the trained student;
quite to the contrary, with a little thought and study
devoted to the fundamental laws of food chemistry,
chemical harmony and the requirements of the grow-
ing child, this knowledge comes to the mother as readily
and naturally as instinct in all mother life throws its
protecting arrhs about its young.
The following are general rules for feeding the in-
fant from birth to about one year of age.
These rules cannot be made accurate, because all
children differ in temperament, vitality and pre-natal
influences, but if the mother will observe these in-
structions with reasonable care her child can be brought
healthfully through the most critical period of its life
and enter the solid food age with good digestion, a
strong body and a splendid chance to withstand all
children's diseases.
Every mother should endeavor to feed herself so as
to nourish her baby from the breast, if possible, but
where this cannot be done and artificial feeding be-
comes necessary, then the preparation of the baby food
is of primary importance.
67
Cow's milk is, of course, the logical food, but taken
whole, that is, the entire milk, it is too high in pro-
teids and deficient in sugar, therefore, in order to make
a healthy infant food it must be modified according to
the requirements of the infant body.
The nurse or mother should prepare an amount suf-
ficient for only one day's supply at a time after the fol-
lowing formula:
Cream 2 oz.
Milk 2 oz.
Water 15 oz.
Milk Sugar 4 level teaspoons
Lime Water 2 teaspoons or y-z ounce
This should be thoroughly mixed, placed in the bot-
tle, and set in warm water until it is brought to the
temperature of breast milk. The above formula can be
used during the first month of baby's life :
Amount and frequency of feedings according to the
following table :
Age. Feedings. Ounces. Intervals.
ist day 5 to 6 i 3 or 4 hours
2nd day 7 to 8 i 2.y 2 to 3 hours
3rd to 7th day 9 to 10 i l / 4 2 to 2*/ 2 hours
2d, 3rd, 4th weeks 10 2 to 3 2 hours
Formula for second and third months:
Cream 3^ oz.
Milk i# oz.
Water 14 oz.
Milk Sugar 5 teaspoonsful
Lime Water 2 l / 2 teaspoonsful
58
Amount and frequency of feedings should be about
as follows:
Months. Feedings. Ounces. Intervals.
2nd and 3rd. 7 to 8 3 to 4 2 or 3 hours
Formula for fourth to twelfth months:
Cream 6 to 8 ounces
Milk 2 to 3
Water..., 10
Milk Sugar 5 to 6 teaspoonsful
Lime Water 2 to 3
Amount and frequency of feedings should be about
as follows:
Months. Feedings. Ounces. Intervals.
4th, 5th and 6th 5 to 6 4 to 6 3 to 3^2 hours
;th, 8th and 9th 5 6 to 7 4 to 4^ hours
loth, nth and I2th... 5 6 to 8 4 to 4^ hours
The above formulas for Infant Food are the best
that can be made from ordinary cow's milk.
My Vieno Baby Food, however, is superior to cow's
milk and where it can be obtained it should be prepared
according to rny recipes and administered in same quan-
tity and at the same intervals as the modified milk in
above formulas.
If the Vieno Baby Food cannot be obtained from your
druggist, see page 183.
The milk, sugar and lime water herein named can
be purchased at any first class drug store.
These tables are not given as exact. The mother
should exercise careful vigilance and judgment, espe-
59
cially in reference to the quantity of each feeding and
the frequency. The moment the child shows symptoms
of over-feeding, which are usually expressed by vomit-
ing or discomfort, the quantity of cream and the amount
at each feeding should be reduced. In fact, it is health-
ful and often necessary to allow the child an oppor-
tunity to get hungry. The digestion of many a baby
is totally ruined by continuous feeding which is done
out of motherly sympathy or to merely keep it quiet.
The mother or nurse should exercise great care in the
cleanliness and hygienic preparation of infants* foods.
Milk should be fresh and of the very best. It should
not be left uncovered or exposed. It should be kept
continually on ice until ready for use. The cream used
should be taken from the top of a bottle or from fresh
milk. This insures better quality of butter fat than is
generally supplied in ordinary commercial dairy cream.
The majority of bottle-fed children suffer greatly
from constipation caused largely by the milk or the
failure to modify the milk properly or make it con-
tain the constituent elements of breast milk. This
condition can be relieved by giving the child, every night
and morning, sweet orange juice or the juice from
soaked prunes preferred. This should be administered
in quantities ranging from a dozen drops to two or
three teaspoonfuls, according to the age of the child
and the severity of the condition.
Intestinal congestion can often be relieved, however,
60
by giving the abdomen gentle massage, preferably in a
rotary or spherical motion.
All infants need some exercise, they should be gently
rubbed and rolled about after the morning bath, before
they are dressed. There is nothing more healthful than
exposure of the baby skin to fresh air in a normal
temperature.
Next in importance to the food of the infant is its
clothing. The usual custom of dressing a baby the
first three months of its life, is positively barbaric, not
that it imitates uncivilized people, but because it evi-
dences the grossest ignorance and crudest vanity. The
mother seems to have no way of expressing her pride
in her child except to decorate it. This decoration
usually consists of three long skirts, two of them at-
tached to bands which are fastened around the body.
The weight of this clothing prevents the free use of
the baby's feet and legs and there f ore, ,puts it in a kind
of civilized straight jacket, depriving it of exercising
or moving the only part of its anatony that it can freely
exercise.
It is nothing uncommon to see a beautiful baby,
sore, irritated and broken out with heat all over its
little body by heavy envelopes of barbaric rags.
The child, therefore, is made to suffer merely that it
may please a proud mother and conform to an ignorant
custom a thousand years old.
The only purpose clothing should serve is bodily
warmth; when it is made the instrument of painful
61
decoration it is serving the same purpose as rings in
the ears and bells on the toes, and the mind of the
mother who thus afflicts her child is in the same class
as that of the ignorant barbarian whom she imitates.
Infants should be put in short skirts, attached to
bodies suspended from the shoulders ; everything should
be made to contribute to comfort. This is a duty we
owe to the little one whose only way of protesting
against our cruelty is to kick and cry.
While the baby is under the care of the mother or
nurse its diet can be and is usually controlled it is
after it is walking and talking that what it eats so com-
pletely governs its health.
Children are naturally healthier than their parents.
The trend of Nature is upward toward higher and
higher forms of life, therefore, if the principle of nat-
ural evolution were not in some way interfered with,
babies, with ve^y few exceptions, would be perfectly
healthy and their comparative death rate would be
lower than among adults.
The child's taste or desire for certain things cannot
be trusted. All children crave sweets, yet their bodies
can only use and dispose of a limited amount. Every
pennyweight of sugar taken in excess of that which
is needed becomes a source of trouble.
Cheap confections, especially "penny suckers" and all
that class of things, should be prohibited by law.
From long experience we are justified in saying that
cheap confections and over-eating of sweets are the
most prolific causes of children's diseases. These things
may not be the direct cause, but when disease appears
and attacks the little body it has no power of resist-
ance and the child succumbs.
The craving of sweets can be satisfied by natural
things such as dates, figs or raisins, and now and then
a little pure maple sugar or a pure home-made con-
fection, but these should be administered sparingly and
governed by the amount of open air exercise, tempera-
ture of the atmosphere and the mother's good judg-
ment.
The child's bed-room should be kept thoroughly ven-
tilated, cold and crisp even in winter, care being exer-
cised that the little one does not become uncovered and
exposed.
Children can withstand a great amount of cold. The
blood of the healthy child is thick with the red corpus-
cles, and when allowed to romp and play it will be com-
fortable out in zero weather, thinly clad compared with
the amount of clothing worn by the adult.
In a great majority of cases, probably ninety per
cent, when a child becomes ill the cause can be traced
directly to what it has eaten, therefore, to give it drugs
or the average children's medicines under these con-
ditions is a little less than criminal.
Drugs do not remove causes, but they interfere most
seriously with Nature in her effort so to do.
When a child becomes ill, or its temperature rises
above normal, it should first be given an enema to re-
63
move congestion of the lower bowels and followed by a
light natural laxative fruit juice, such as strained orange
juice, juice of soaked evaporated apricots or prunes. It
should drink copiously of water and abstain entirely
from food. Under this treatment the abnormal symp-
toms are very apt to disappear and the child will be
better and healthier for the short abstinence from food,
while the anxiety of the mother will be relieved, the
family purse conserved and the child freed from the
ignorant practice of drug poison.
These suggestions are intended as a guide for the
nurse or mother in caring for the average normal child,
if, however, the infant or youth should become ill or
show signs of gradual decline, its care should be sub-
mitted to a specialist, preferably to someone who un-
derstands the art of child-feeding or infant hygiene.
If the mother would devote some of her time to
studying nature and the wants of her child, depending
more upon good mother sense than upon artificial reme-
dies, drug stores and doctors, the peal of happy laugh-
ter would come from the door of many a home where
hangs the white crepe as an emblem of civilized
ignorance.
Food for School Children
is the most important thing to be con-
sidered. In the school child nutrition must
serve two distinct purposes:
First, material for growth.
Second, material for the extra mental work and
worry.
The child mind will not labor except under compul-
sion or necessity. All early education is, therefore, a
system of forcing things. This extreme demand upon
the body must be provided for white bread, coffee,
pickles and sweets will not do the work.
There is no time in life when there should be so
much care exercised in feeding, and there is no time in
life when the appetite runs riot and so many mistakes
are made as during school days.
The body of the growing, especially the school child,
will appropriate a much greater per cent of carbohy-
drates (starch and sugar) than that of the adult. On
the other hand the adult can take stimulants such as
tea and coffee with less harm than the youth.
The diet of school children should be confined to
the most soluble form of proteids, such as milk and
eggs and coarse cereals, such as wheat, oats and rye
65
products and the coarse fibrous vegetables. They
should also partake of a liberal portion of fruits and
fats such as nuts, butter and olive oil.
The school child should religiously avoid all kinds of
candy and artificial sweets. A reasonable amount of
natural sweets, such as dates, figs, or raisins, maple
sugar or even cane sugar can be taken with meals, but
the school child habit of consuming cheap confections
between meals is ruinous to the digestion and exceed-
ingly harmful to the activity and development of the
mind.
The college chap sitting on the end of his spine with
his feet higher than his head, poisoning himself with
nicotine from an expensive pipe, is a specimen of civi-
lized habits that is almost pathetic.
As a rule schools and colleges teach everything ex-
cept health.
Suggestions for the Manual
Laborer
t
3F one is engaged in active physical labor, such as
farming, mining, heavy factory work or in any
vocation where the muscles are in constant use
they can safely partake of these menus as given without
change or modification. And there may be cases where
extreme physical labor or activity is being performed
such as football, athletic contests, iron workers or roll-
ing mill employees where these menus would need to
be increased much beyond the proportions herein given.
The actual necessity for food is governed by three
fundamental laws: first, age; second, activity or work,
and third, the temperature of atmosphere or environ-
ment. If some study is devoted to the suggestions
herein given and some time devoted to experimenta-
tion, the student will soon become familiar with his or
her requirements, measured or determined by age, oc-
cupation, temperature, the amount of fresh air
breathed every day, the mental condition, whether dis-
turbed or tranquil, and feeding themselves will become
one of the most fascinating studies and duties within
the scope of their daily employment.
When one first begins to recognize the great impor-
67
tance and wonderful possibilities of scientific feeding,
they are apt to swing the pendulum of their studies to
the opposite extreme and make their eating a kind of
laborious or burdensome process, by weighing their
foods, endeavoring to secure therefrom a given amount
of proteids, carbohydrates, fats, etc., etc., according to
the old dietary standards given by various writers or
in government bulletins. This is all a mistake, for the
season that Nature demands that the animal body in
order to be healthy take a certain amount of activity
every day and breathe a certain amount of air. These
things are to the human body what the automatic gov-
ernor is to the steam boiler. If we do not eat enough,
Nature gives us the signal of hunger, and if we slightly
overeat, we consume or work off the surplus by labor,
and the residue or poisons resulting from the labor are
carted to the lungs by the circulation and burned or
consumed by the oxygen we breathe. Therefore, if we
would use reasonable care in regard to selections and
quantity, and take a reasonable amount of exercise
and fresh air, the body would become an automatic
self-adjusting machine so far as quantity is concerned.
68
Balanced Menus
FOR THE MANUAL LABORER
SPRING AND SUMMER
BREAKFAST:
Choice of Peaches, Bananas or Prunes,
Egg Float,
Few Mixed Nuts,
Steamed Whole Wheat with Cream.
Milk.
LUNCHEON:
Baked Sweet Potato or
Boiled Corn with Peanuts or Peanut Butter,
I or 2 Fresh Tomatoes,
I or 2 Very Ripe Bananas, with Cream,
3 or 4 Dates a Glass or two of Milk.
DINNER:
Choice Green Beans, Peas, Carrots or Boiled Corn,
Corn Bread and Butter,
i or 2 Glasses of Buttermilk,
Nuts, Dates and Cream Cheese (Philadelphia Brand),
69
FOR TSHE MANUAL LABORER
FALL AND WINTER
BREAKFAST:
2 Very Ripe Bananas with Cream,
}/2 Dozen Dates or 2 or 3 Figs,
Whole Wheat Bread or Crackers, with Peanut Butter,
Milk.
LUNCHEON:
Baked Beans or Lentib,
Whole Wheat Bread or Gilman's De Luxe Crackers,
with Peanut Butter (Beech Nut preferred),
Few Dates and Nuts,
Two Glasses Milk (Buttermilk preferred).
DINNER:
Choice of Baked Potato, Turnips, Carrots or Cabbage,
Few Mixed Nuts,
Corn Bread and Butter,
One or Two Glasses Milk.
70
Suggestions for the Sedentary
Worker
CHE following menus are suggestive. They are
meant to give the reader some idea in regard
to selecting, combining and proportioning food
according to the natural laws governing food chemistry
or chemical harmony and physiological chemistry; that
is to say, the requirements of the body.
In order to secure the best results from these menus
every person must use some judgment or common
sense. If they are engaged in a sedentary occupation,
such as office work, clerkship, teaching, studying, or
employed in any of the various arts or trades that re-
quire considerable thought and only an ordinary amount
of activity, they should partake of but two meals per
day, that is, omitting the luncheon meal entirely with
the exception of a bit of fruit, salad, or a glass of milk.
There is an ample amount of nutrition contained in
the breakfast and dinner menus to meet all the re-
quirements of those engaged in the above-named oc-
cupations.
71
Balanced Menus
FOR THE SEDENTARY WORKER
SPRING AND SUMMER
BREAKFAST:
Strawberries or Peaches, with
Egg Float,
2 or 3 Tablespoons Nuts,
4 or 5 Diet Wafers (O. B. Oilman's) or
Unfired Wafers with Peanut Butter,
i or 2 Glasses Water.
LUNCHEON:
Berries or Cantaloupe,
Baked Potato or i or 2 Ears Boiled Corn,
Glass of Buttermilk.
DINNER:
Fresh Peas or Boiled Corn,
Lettuce and Tomato Salad with Dressing,
Unfired Wafers and
Beech Nut Peanut Butter,
Cantaloupe or Marshmallow Pudding.
Milk
72
FOR THE SEDENTARY WORKER
FALL AND WINTER
BREAKFAST:
Soaked Prunes or Very Ripe Banana with Cream,
One Egg,
2 or 3 Unfired Wafers, Beech Nut Peanut Butter,
2 or 3 Dates,
Glass of Milk.
LUNCHEON:
Spinach or Green Salad,
Unfired Wafers or Corn Bread, Peanut Butter.
Glass or Two Milk (Buttermilk preferred).
DINNER:
Cream of Corn,
Gilman's Whole Wheat Crispies,
Baked Sweet or White Potato,
Fruit Salad with Whipped Cream,
i or 2 Tablespoons Nuts,
Philadelphia Brand Cream Cheese,
Figs or Raisins,
Glass of Milk.
73
The Family Scrapbook
FOOD AND AMIABILITY
E housewife controls the food, the food con-
trols digestion, digestion controls amiability,
and amiability controls, to a very large extent,
the happiness of the home.
THE KITCHEN RUT
All people, especially women, are gamblers; cer-
tainty is stale and uninteresting; chance or uncertainty
is fascinating; it has made civilization. Don't drop
into a kitchen rut. Take a chance every meal with
some new simple combination of natural food and watch
the effects on daddy and the children. Fortify yourself
with the reasons why, then take a chance on abolishing
conventionalities.
GIVE A CHILD A CHANCE
The mind of a child is merely a receptacle that re-
ceives impressions from its surroundings. Nearly all
impressions are made and put into this receptacle by
what the child sees and hears. Many a child is made
cowardly and cringing by suppression made to think
that it is in some way inferior, by making it act ac-
cording to other people's wishes instead of its own.
74
All government, outside of love, is merely an exhi-
bition of brute force. The child soon learns this, and
it is not elevated a bit by the discovery.
Give a child a chance, let its imagination run riot, let
the snake it saw, be as long as a fence rail and as big
around as "this." Imagination, which is merely a form
of exaggeration, is the parent of poetry, music, art, and
nearly all the beautiful things in the world.
The child's big snake is a Brooklyn bridge, or a fly-
ing machine in embryo. Teach your child integrity,
but let its mind have reign.
All children are little savages. They take a kind
of primitive delight in punishing things. They will kill
bugs, ants, birds, rabbits and even punish kittens and
puppies, until this desire is overcome by affection for
these animals. Love, therefore, is the great civilizer.
The first heart throb of affection marks in a child the
boundary line between instinctive savagery and human
civilization. The child should be trained as early as
possible to love something, as natural cruelty disap-
pears at the same ratio that love and mercy are de-
veloped.
THE FAULT-FINDING MOTHER
Many a home is made unhappy, and the family
finally scattered forth with but few tender memories,
by a fussy, fault-finding wife or mother.
Most women, in their limited environment, take
things too seriously. They drop into the habit of
75
worrying over everything. Their worry finds expres-
sion in language criticising others. This makes them
disagreeable. All people who find fault lay the blame
on someone else, and if the "someone else" be a grown-
up, they fight back and find some fault themselves.
If they are children and afraid to talk back, fear,
anger and injustice chills natural affection, makes the
mother whom they would worship, under favorable con-
ditions, seem unjust and, by comparison, inferior to
other mothers. Under these continued influences, chil-
dren begin to seek their pleasures away from home, and
the family becomes scattered, dissipated and broken
up, all on account of mere trifles.
In every so-called disagreeable thing some good can
be found if we will search for it.
When it is raining and gloomy the countless mil-
lions of atoms of dust are laid and the air is purer than
on a beautiful day.
Every flash of lightning burns miasma and poisonous
gases that float in the air.
When the wind is filling your eyes with dust, it is
taking the lighter atoms into space, and the reflection
of the sun upon these billions of floating motes makes
the blue sky, otherwise the void above would be a black
abyss.
The child whose body and brain is most active, who
is into everything, who gives the mother most trouble,
as a rule, gives back more comfort when it is grown,
for the childish mischief is merely a bubbling over of
surplus energy that makes civilization and history in
later years.
HOW TO SELECT A HUSBAND
If you were trying to decide, some leap year, between
two men, as to their amiability and morality, and all
the evidence were in, except their habits of eating,
and you found that one, took ham and hot coffee for
breakfast, beef and beer for luncheon, and pork, pota-
toes and pie for dinner, while the other chap fed upon
golden grains, vegetables, crisp salads, nuts from the
land of the orange blossom, milk, eggs, honey and
luscious fruits whose color and perfume "turns the
fancy lightly to thoughts of love," which one would
impress you as making the best husband ?
DEMOCRACY OF THE DINING TABLE
Democracy of the dining table should be a family
pride. The table is a place to assemble, a place of
good cheer, a place to cultivate good manners, to cul-
tivate hospitality, unselfishness, a place to forget the
worries of the day, a place to compare notes, to tell
all that has happened to each and every one ; pride and
instinct bid us be at our best at the family board.
For all the grown folks to exercise their rights and
privileges in these things, and "don't" and suppress the
child, is to inoculate its mind with the poison of rebel-
lion, injustice and brute force.
Every child in the beginning is a little savage. It
77
may scratch, fight, bite and throw things around for
awhile, but it will soon begin to imitate those around
it; the example, therefore, should be the best. This
is what we call civilization.
POOH, POOH!
Don't "pooh, pooh" a thing because it is new. Re-
member all great inventions have been "pooh, poohed"
by the alleged wise ones. Morse's telegraph was
"pooh, poohed" on the floor of that "most dignified
body on earth." Great men said, over their official
signatures, when the first railroad was proposed, that
an engine running through space at a greater velocity
than 1 8 miles an hour would kill every living thing for
a mile on both sides of the road.
If you have a new idea yourself, thank the Lord,
and go to work on it. If someone else hands you a
new idea, thank him.
If somebody says that foods can be so administered
as to cure disease, don't pucker up your mouth.
THREE LAWS OF HEALTH
The natural laws of health demand three things,
viz.: a certain amount of fresh oxygen, a certain
amount of exercise and a certain amount of nutrition
every day. If we violate any of these laws, there is
a time coming when we will have to pay the penalty.
The first thing, after arising every morning, one
should throw up their window and exercise vigorously,
78
filling the lungs to their utmost capacity every third
or fourth breath. From three to four minutes should
be devoted to this exercise night and morning.
Ten minutes a day devoted to obeying two primary
laws of health are very little out of each 24 hours, and
no person can afford to be in such a hurry as to disre-
gard these rules.
THE SPEED LIMIT PENALTY
From the cradle to the coffin is very much like any
ordinary journey, the faster you go, the quicker you
get there.
BATHING
Hydrotherapy has never received the attention it de-
serves. It should be made one of the health sciences.
A person in normal health should take a cleansing bath,
with very little soap, from two to three times a week,
according to vocation and temperature of the atmos-
phere, and a cold shower or a sponge bath every morn-
ing after exercising, followed by a vigorous rub down.
The hot bath may be useful as a remedy, but to the
person in normal health it is devitalizing.
CARE OF THE EYES
Immerse the face in cool clean water. Open the
eyes, turning them in every direction as far as pos-
sible. Keep them under water as long as the breath
can be comfortably held. Then place the thumb be-
79
neath and the forefinger above the eyeball, pressing
gently and giving the eyeball a rotary massage.
This massage should be given every morning just
after arising and every night just before retiring.
This system of treatment has a tendency to round
out and prevent the flattening of the eyeball, which
causes impaired vision.
The writer is personally acquainted with a man well
up in the seventies, who says he has practiced this
system of sight culture for forty-five years, and his
vision is as keen and his eye as clear as when he was
a youth.
WOMEN SMOKING
The desire for stimulation comes along with idleness.
The woman who has nothing to do and for the life of
her, can't find any useful way to employ her time,
thereby acknowledges that she is useless to the world,
is very liable to take to cigarettes, perhaps liqueurs
and so forth.
No habit with which the twentieth century woman
is liable to become afflicted is quite so demoralizing as
smoking. It tells not only of her gradual moral retro-
gression, but of her mental and physical decline.
KITCHEN ECONOMY
The kitchen is the greatest avenue for leakage or
waste there is in the average home.
The cook is usually not interested in paying the bills,
80
and there is something in human nature that bids us
all spend other people's money with reckless extrava-
gance.
With good management there need be no waste in
the kitchen.
Tender peas should be cooked and served in the pod.
The pod contains more nourishment than the pea.
Left-over or soured cream can be whipped into butter
with an ordinary Dover Egg Beater in two minutes.
Left-over milk can be "set" aside to clabber or thicken
and whipped into buttermilk.
The majority of vegetables and potatoes can be
thoroughly cleansed and scraped instead of removing
a thick peeling.
These are merely hints. The one who pays the bills
should look the kitchen food supply over three times
a day.
HOW TO SELECT FRUIT
Fruit should be selected according to its quality, not
its appearance.
Its quality should be determined:
First, by its comparative size, whether or not it ma-
tured on the tree or in a sub-cellar equipped for the
purpose of ripening immature fruit.
Second, its state of ripeness. Fruit is at its best when
it is "dead ripe/' When in this condition the natural
fruit sugar is thoroughly developed, and it is both
food and a digester of other foods.
81
DOCTORS, DISEASE AND BACTERIA
Every now and then the doctors give the public
warning of the danger from bacteria that lurks in un-
cooked food.
The question of bacteria, or micro-organism, as the
cause of disease, is disputed by many of the world's
ablest scientists. They claim that these forms of life
are the results, not the cause, of disease, with f which
theory the writer is inclined to agree. However, be
this as it may, we know that the highest physical
specimens of anthropoidal life have been built up from
natural food without the use of fire.
The doctors know, or should know, that all the di-
gestive juices, or solvents of the body, are highly
germicidal. The saliva is an alkaloid, the gastric juice
is an acid, the bile is an alkaloid, the pancreatic juice
is an acid, and so on.
The doctors know, or ought to know, that if we
select, combine and proportion our food properly, and
eat it correctly, that no form of bacteria could live in
the stomach one minute. If they are so much con-
cerned about our health, why don't they tell us these
secrets. Is it possible that the doctor is willing to see
us perish for want of simple information that he has
snugly tucked away in his healthorium encyclopedium.
Now, let us be fair but honest, the doctors don't
know anything about these things. Their books,
schools, colleges and clinics don't teach them. They
teach drugs, bugs, bacteria, and disease, instead of
82
health, life and laughter; and again, why should the
doctor be warning us against things that make us ill?
His warning does not ring true because he thrives upon
disease.
THE BOSS
The head of the family, the boss, very often means
the bear.
Men inherit the heliocentric idea. It is as easy for
them to believe that everything about the home should
be made to conform to their requirements as it was
for the ancients to believe that the sun, moon and stars
were made for their special accommodation.
THE EFFECT OF STIMULANTS
Tea, coffee, liquor, beer, tobacco and the various
sedative drugs all have a common effect upon the human
body. They stimulate, that is to say, they poison, or
to be more explicit, the whole system is excited and
thrown into unnatural activity, in its effort to expel
these poisons. This false heart action releases energy
that has been stored up in the cell. The energy store
house is thereby robbed, and when the excitement is
over the physical pendulum swings to the other ex-
treme, and in the language of the day, we are depleted,
"dopey, down and out."
People who defend the use of stimulants often point
to aged people who have taken some of these poisons
for many years. They forget to remember or count
the dead ones.
83
OVER-TALKING
There is one human habit which civilization has not
yet overcome, and that is the disposition of people to
talk about themselves. Bragging about their accom-
plishments, soliciting sympathy by telling their troubles.
To burden our friends with a recitation of our woes,
especially our physical ills, displays mental weakness,
a childish bid for sympathy, coarse manners and bad
breeding. In addition to this it augments our own
troubles, fills the very atmosphere as well as the mind
of our companions with disease-breeding thought.
Talk health, think health, act health, study health,
and obey health laws, and you will be healthy, besides
you will radiate health and help others to be healthy.
Forget self for awhile. Do something for others.
In the final analysis of human affairs all happiness must
come from the esteem in which our fellows hold us.
You cannot be unhappy or unhealthy if you are loved
by many people.
You cannot be loved by people unless you earn their
esteem.
You cannot draw happiness from a world bank in
which you have made no deposit.
Soups
/Jff* HE following recipes for soup are given, not be-
Oj cause I recommend its use, but because soup
has become a staple part of the ordinary diet,
and experience shows that it is always better in any
reform work to proceed on lines of least resistance. In
order to promote digestion and preserve the integrity of
the teeth, our food should be taken in hard or solid
forms exactly the opposite of soup. This would induce
thorough mastication and delegate to the teeth, instead
of a pot, the delightful task of making soup.
The harmful effects, however, of the soup taking
habit may be partially overcome by taking it slowly with
some very hard cracker that requires thorough mastica-
tion.
Since soups will be used, the following recipes are
given as the best articles from which they can be
made.
SOUPS UNCOOKED
CEREAL SOUP
Use half pound of flaked grain, preferably oat-
flakes. Cover with warm water and soak several hours,
or over night, then put through a sieve, which will
make a thick cream for the body, adding milk and a
85
little cream to bring to the consistency desired, and
flavor with the juice of fresh tomatoes, a little pulp of
tender corn, scraped from the cob, or puree of peas;
add a pinch of salt and a piece of butter; warm before
serving.
NOTE: The above recipe can be used to form the
body or cream of any kind of soup, using any flavor
desired.
CREAM OF CORN
Mash a can of sweet corn through a strainer. Add
sufficient cream and a little milk to bring to the con-
sistency desired; add salt to taste.
Place in a double boiler on back of the stove to warm
before serving.
Cream of pea can be made as per recipe above, sub-
stituting canned peas for canned corn.
If a cooked soup is desired, use the same recipes by
allowing to come to a boil before serving, using suf-
ficient milk and cream to bring to the consistency de-
sired.
COOKED SOUPS
This book being designed to contribute the greatest
good to the greatest number of people, and soup being
a staple article of diet that no reform is likely to
abolish, it is my purpose to give the housewife some
instructions in regard to producing the most wholesome
86
and nutritious combinations that can be made in this
class of edibles.
CREAM OF TOMATO
To one quart can of tomatoes, add an equal amount
of water. Boil until the whole is reduced to the original
amount (one quart). Mash thoroughly through a fine
sieve. Place the strained tomato on the fire until it
again comes to a boil, adding a scant teaspoon of baking
soda, stirring vigorously, then add half teaspoon of
sugar, a little pepper and about two tablespoons of
thoroughly dissolved cornstarch, stirring constantly.
Put one quart of unskimmed milk in double boiler,
allow to come to a boil, add this to the tomato mixture,
while both are at the boiling point. Bring to a boil
again, stirring constantly. Butter the size of a walnut
and salt to taste, serve.
This is one of the most delicious of all cream soups,
if properly made, but much care should be exercised
in mixing and seasoning.
CREAM OF CORN AND TOMATO
This delicious combination can be made by thoroughly
cooking a can of corn, putting through a sieve and add-
ing to the cream of tomato as above recipe.
CREAM OF CORN
Cook until tender, one can of sweet com. Mash
thoroughly through a sieve. Add about three cups of
milk and a piece of butter size of a walnut. Allow
87
to boil, and stir in one teaspoon of thoroughly dissolved
cornstarch. Just before serving, salt and pepper to
taste.
CREAM OF CELERY
Clean thoroughly the outer pieces and tops of celery.
Cut in bits, cover with water and boil until tender.
Put through a sieve, add amount of milk desired (but
not enough to reduce the flavor too much), thicken
with cornstarch to the consistency desired.
Just before serving, season with butter, pepper, salt
and a dash of celery salt.
CREAM OF ASPARAGUS, BEAN, PEA OR LENTIL
Cream of asparagus, bean, pea or lentil can be made
according to recipe for cream of celery (omitting cel-
ery saft).
CREAM OF RICE OR POTATO
Cream of rice or potato can also be made as above
recipes, using onion (a small piece) to flavor the
potato soup, and a dash of celery salt for the cream of
rice.
The group of cream soups herein given are ex-
ceedingly nourishing, and with some solid or hard
bread that requires thorough mastication they would
constitute a sufficient meal for the ordinary worker.
The cook should exercise great care in mixing, in
order to prevent the cornstarch or solid substance from
forming into lumps and the milk from curdling. A
88
little patience and experimentation will very soon master
the art of making these delicious soups.
PEA, BEAN OR LENTIL (Dried)
Place in a deep vessel the quantity desired, cover
with hot water and allow to stand over night, then cook
until soft. Mash through a sieve.
To i cup of pulp or puree add about 3 cups of milk,
allow to boil and stir in one teaspoon of thoroughly
dissolved corn starch or enough to thicken to the consis-
tency desired. Season with butter, pepper and salt just
before serving.
NOTE: This pulp or puree will keep several days
in a cool place and is very delicious properly seasoned
and warmed or browned in an oven.
Dairy Products and
Preparations
SWEET BUTTER
ET heavy cream stand until it clabbers or thick-
ens. Beat with a Dover egg beater until the but-
ter is separated. After it is churned cover with
ice cold water, wash, and press out all the milk with a
spoon. Set on ice until ready to serve.
Butter can also be made from fresh cream, but re-
quires more time. There are small churns which can
be bought for this purpose.
MILK CUSTARD
Fill custard cups with rich milk, allow to stand until
it begins to thicken. Drop in a few raisins and when
thoroughly coagulated or thickened add a dash of nut-
meg and serve.
THE SOUR MILK CURE
Sour milk is one of the best forms in which animal
proteids can be taken. Various writers have announced
to the world during the past few years that sour milk
(soured with tablets which they sell) destroys the age
bacteria in the intestinal tract. Professor Metchnikoff,
who is the father of this theory, seems to have formed
90
this conclusion by observing that the chief diet of the
very aged peasants of Bulgaria, was sour milk.
Knowing something of the mind and its imaginings,
and how long it has searched for the "Eldorado," and
how readily people accept any theory that promises
to prolong their lives, and how easy it is for one to
become famous telling this story which all people de-
sire to hear, I am of the opinion that the sour milk
cure, for old age, will soon take its place in the archives
of medical superstition along with the lizard-tongue
and scorpion-blood remedy for fevers that was so
popular and so very scientific only a few centuries ago,
and that age of the Bulgarian, French and German
peasants will be accounted for by the fact that they
were forced by poverty to live upon a plain diet of
good simple food., one of which was sour milk.
I have made many experiments with the various
commercial tablets for souring milk, and have failed
to find anything as good as nature. (See recipe below
for souring milk.)
CLABBER OR SOUR MILK
Place a bottle of whole or unskimmed milk in a
warm place until it thickens or until it is of the con-
sistency of baked custard. Set on ice immediately, and
when ready for use pour in bowl and beat with Dover
egg beater.
91
Eggs
THEIR IMPORTANCE AND PLACE IN
THE DIET
GGS constitute one of the best proteid foods
known. The white is almost pure albumen,
readily soluble, easily digested, and contains
about the same per cent, of moisture as the healthy
human body. The yolk is composed largely of phos-
phorous and fat. The whole egg, therefore, is one of
the best articles in the nitrogenous family of food.
While eggs are what might be called "year around"
food, they are of more importance in winter and spring
than at other seasons of the year.
When corn, legumes and the large number of tuber
vegetables are in season, everything the body requires
can be obtained without the use of any animal pro-
ducts, but in order to balance the bill-of-fare in winter
and spring, the egg becomes necessary and occupies a
place that is difficult to fill by any other article.
In certain cases of extreme emaciation the egg diet
has been resorted to, a normal size person taking from
eighteen to twenty-four per day with spendid results.
In each case they are best broken one at a time into
a glass and taken with a little salt.
92
EGGS MILK
To one pint of milk add one thoroughly beaten egg.
This is sufficient for an ordinary meal, and being so
largely composed of proteid matter no other nitro-
genous food, such as fish, meat, beans, etc., should
be taken at the same time.
EGG FLOAT
WHOLE EGG. Whip the white and yolk separate-
ly from 2 to 3 minutes. Add slowly a teaspoon of
lemon juice, half a teaspoon of sugar, and a tea-
spoon of heavy cream to the yolk; then add the
whipped white to the yolk mixture.
If properly mixed, this will stand up like whipped
cream. This makes a delicious dressing for salads
and fruits.
NOTE. Any fruit juice can be used in place of
lemon.
Fruit and egg float constitutes almost an ideal meal
taken in the following proportions : Two or three ripe
peaches, or an equivalent amount of soaked evaporat-
ed peaches or apricots, eaten with two eggs prepared
as recipe above.
EGG MILK SHAKE
Put about two tablespoons crushed ice in a glass,
add i tablespoon maple syrup, i egg and 2 /z cup of
milk. Shake thoroughly and strain into a glass for
serving. A little grated nutmeg or cinnamon can be
added if desired.
93
A lemonade shaker can be purchased at any kitchen
furnishing place.
CREAM EGGS
Whip thoroughly three or four egg whites, adding
slowly a cup of cream. Slightly flavor with nutmeg
or vanilla. This makes a delicious sauce to use over
any kind of crushed fruit or berries.
94
Grain and Grain Products
, corn, oats, rice, rye, barley and millet
are collectively called grains.
WHEAT originated along the coast of the
Mediterranean Sea from a grass known as Aegilops-
Ovala. It was brought to a state of great perfection
in the fertile fields of the Caesars.
CORN, or Maize, is thought to be a native American
plant, but it is not. It is from the genus Maydeae, and
the name maize seems to have been used by the an-
cients to describe a grass called Zea or Z-Mays.
RICE originated in India from a grass called Omza-
Saxiva, several centuries before the Christian era. It
was the staple article of food during that period of
her civilization that has crowned that country as the
seat of philosophy and learning.
BARLEY is a native product of Western Asia. It
originated from a grass, the genus Hordeum. It took
its name, no doubt, from a bread called Bara bread, or
barley bread. It was a staple article of food in Asia
and Asia Minor many centuries before the Christian
era.
OATS was a prodigal growth of Norway and north-
ern England, and came from a wild grass known as
95
Avena sativa. For many centuries it was used as a
sort of fodder or roughness for animals, but under
the cultivation of the thrifty, but ancient, Scotch, the
oat was dignified as the principal cereal food of that
sturdy race.
RYE originated along the shores of the Black and
Caspian Seas, and is the hardiest of all the cereal
plants. Rye, as a food, comes nearer meeting the re-
quirements of our present civilization than any other
grain product. Its chief virtue consists in the limited
amount of starch and great amount of cellulose fibre
it contains.
The above named grains, taken collectively, consti-
tute the majority and most universally used articles of
human food. Inasmuch as they are composed so large-
ly of starch, modern science is pointing out the fact
that the over-eating of grain and grain products or the
over-consumption of starch is responsible for a great
majority of human ills, therefore, under the guidance
of the food scientist the national bill of fare will un-
doubtedly undergo a very marked change within the
next decade or two.
Grain, therefore, was not the food of primitive man.
It has, however, become the great staple for two rea-
sons.
First, because it is farinaceous and will keep through
from season to season, hence can be drawn upon at all
times of the year as a staple.
Second, because it can be prepared in almost a limit-
96
less number of ways, hence has been made to appeal
to the appetite under all conditions of age and climate.
Coincident with the universal use of grain as the
staple article of diet have come digestive disorders,
common to all civilized countries, that can be traced di-
rectly to the excessive use of cereal starch.
The recipes for the preparation of grain given in this
work contemplates their limited use, at least reducing
the quantity that is likely to be eaten by the average
person to the minimum, by preparing them in a sim-
ple but natural way.
WHEAT, OATS AND RYE occupy about tfie same
place in the chemistry of food, therefore, they can be
grouped in equal proportions or prepared separately
according to the following recipes :
TO PREPARE UNCOOKED
Take the quantity desired for two or three meals.
Place in a deep vessel, cover with boiling water and al-
low to stand from 6 to 10 hours, or over night.
Thoroughly drain and serve in very small portions
with cream and a dash of salt or cream and sugar,
nuts or nut butter and a pinch of salt.
TO PREPARE COOKED
Place the quantity desired in a double boiler, and al-
low to simmer several hours, or over night. Serve in
very dainty portions with cream and nuts, or if some-
thing sweet is desired a bit of maple sugar, dates, figs
or raisins can be used.
97
This method of preparation makes these grains much
superior to any of the prepared breakfast foods made
from the same stock.
First, prepared in this manner, the grain contains all
the gluten and cellulose (bran) fibre which is absolutely
necessary to produce proper alimentation and, there-
fore, prevent intestinal congestion (constipation).
Second, grains taken in this manner necessitate ex-
cessive mastication which, in addition to all of its other
virtues, prevents over-eating and consequent starch
congestion and poisoning.
Flaked Grains
WHEAT, RYE, OATS AND BARLEY
TO SERVE DRY
LACE quantity desired in oven and slightly dry
or crisp. Serve with cream and grated nuts
or cream and maple sugar or cream and honey
or cream, dates, figs and raisins.
AS A PORRIDGE
The above grains can be made into a delicious
porridge, as follows:
Place the quantity desired in a covered dish or deep
vessel, barely cover with hot water, and allow to stand
several hours or over night. Stir so that all grains
will become thoroughly moistened. Serve 'with cream
and sugar, or the same combination as given above.
These grains should be served in dainty portions.
CHRISTIAN'S LAXATIVE CEREAL FLAKES
These flakes can be prepared and served in the same
manner as any of the flaked grains named in the fore-
going recipes.
This product is prepared after a special formula,
and especially designed to give to the body the best
balanced and proportioned food that can be made from
99
grains. It is also especially recommended as a natural
remedy for intestinal congestion or constipation.
These flakes are a natural grain product in no way
medicated. Their tendency is to normalize and regulate
intestinal activity, thereby increasing the digestibility
of other foods with which they may be eaten.
VIENO BREAKFAST
To three cups of boiling water add a pinch of salt
and one cup "Vieno Food," stirring constantly and boil
briskly from five to eight minutes. Serve with cream
and sugar if desired.
WHY I HAVE SELECTED O. B. OILMAN'S
DE LUXE CRACKERS
Bread is the standard of American food products.
Owing to modern milling methods, harmful things
used in baking and the general practice of food adulter-
ation, I have decided to select some cereal article
which I know to be the best, and which is entitled to
a place in a standard literary work on food hygiene,
and call it by name and incorporate it in the following
recipes.
I have selected for this purpose O. B. Oilman's
De Luxe Crackers.
100
Bread
.READ or cooked grain products have become so
universal in demand that a work like this, whose
purpose it is to instruct the housewife in the
best methods of selecting and preparing food, would
not be complete without some recipes for preparing
cooked bread. The recipes given below have been
selected and tried out as the most practical, simplest
and best formulas for bread to be made in the aver-
age home.
UNLEAVENED GEMS
To one stiffly beaten egg add a cup of ice cold milk.
Slowly stir in a cup of Christian's Cereal Meal, and last
add y 2 cup of grated nuts and salt to taste. Pour bat-
ter into hot gem pans and bake in very hot oven. If
nuts are omitted use iy 2 cups meal.
CORN BREAD
To the required amount of coarse white corn meal
add just a pinch of salt and enough sweet milk and
cream (or top of bottle) to make a moderately stiff
batter. Make into small cakes half an inch thick. Put
on a buttered griddle. When brown on both sides put
in oven for a few minutes and serve hot.
101
Peanut Butter
WING to the fact that peanuts are one of our
most important food products, and that there
are so many brands of peanut butter on the gen-
eral market, and that peanuts grade from a very infe-
rior to an extremely superior quality, both in taste and
nutritive properties, it becomes necessary for the guid-
ance of my readers to name some particular brand or
kind of peanut butter, which investigation and chemical
analysis have proven to be pure and wholesome, hence
worthy of a place in a literary work intended to guide
the housewife in selecting only the best. In view of
these facts, I have used in the following recipes a brand
of peanut butter known as "Beech-Nut."
102
Sandwiches
THEIR USES AND ABUSES
sandwich has become such a conspicuous
thing in the menu of civilized people that it
deserves special mention and a few suggestions
gleaned from long experience.
New York City consumes, every twenty-four hours,
enough pies to cover two acres of ground if they were
placed singly, side by side. Every pie is merely a big
sandwich.
The abuse of sandwiches in this form is not so
much because they are impure, but because they are
consumed mostly at the quick lunch counter, not masti-
cated, and washed down with milk, water, tea or coffee.
There are, however, a great number of good sand-
wiches that deserve certain mention in this work.
The sandwich is almost limitless in form. The fill-
ing can be made of an infinite variety and combination
of things, and the outside, or binder, can be made of
any form of bread, whole wheat, rye, or corn bread,
unfired wafers or the whole-wheat cracker, such as
O. B. Oilman's varieties.
The following recipes are, therefore, merely sug-
gestions for a few varieties that have been tested and
tried out.
103
CREAM CHEESE, DATE AND NUT SANDWICHES
Spread the bread or cracker with Philadelphia brand
cream cheese, a layer of thinly sliced date or fig butter,
and a dash of grated nuts. Cover the other piece of
bread with cheese, and press both firmly together. O.
B. Oilman's "wheat crispies or wheat puffs" make a
delicious binder for this filling.
COTTAGE CHEESE SANDWICHES
To one tablespoon cottage cheese add one teaspoon
thick cream. Mix well and with a dash of grated nuts
spread between whole-wheat bread or unfired crackers.
CUCUMBER SANDWICHES
Crisp a few slices of cucumber, then dry and dip in
Hygeia dressing, and place between unfired wafer or
whole- wheat (De Luxe) crackers, spread with peanut
butter. ("Beech-Nut" preferred.)
NASTURTIUM SANDWICHES
Place a few of the yellow petals and one leaf be-
tween buttered bread or cracker. Dressing can be
used though it is unnecessary, as the nasturtium pos-
sesses a distinctive pungency of its own.
These are novel and very delicious when the flowers
and leaves are gathered fresh from the garden.
CHEESE AND NUT SANDWICHES
Use equal parts of American cheese and grated
protoid nuts, moisten with heavy sweet cream or olive
104
oil, season with a little salt, and place between unfired
wafers or whole- wheat (De Luxe) crackers, spread
with dairy or "Beech-Nut" peanut butter.
MAPLE CREAM SANDWICHES
To one-half cup of finely shaved maple sugar add
one-half cup grated nuts (protoid nuts preferred),
Mix all to a paste with thick sweet cream, and spread
between crackers or bread.
MEXICAN SANDWICHES
Pour over half cup of grated pecan nuts, an equal
amount of melted Edam cheese. Add a pinch of pa-
prika and salt to taste. Spread between any whole-
wheat bread or crackers. O. B. Oilman's "wheat
crispies" are especially good for this.
ANCHOVY AND LETTUCE SANDWICHES
Remove bones of two or three anchovies. Chop fine,
celery hearts with the fish. Cover unfired wafers or
any wholesome bread or cracker (De Luxe preferred)
with sweet butter, then with crisp lettuce leaf, dipped
in dressing, then the fish and celery. Press firmly to-
gether and garnish with parsley.
HERRING OR ANCHOVY SANDWICHES
Wash, skin and remove bones, chop fine with a few
tender celery hearts or endive. Spread unfired wafers
or O. B. Oilman's "wheat crispies" with sweet butter
and place fish and celery between. Press firmly to-
gether and serve.
105
LETTUCE SANDWICHES
Crisp, small leaves of lettuce and dip in Hygeia dress-
ing. Spread crackers or bread with cream cheese
(Philadelphia brand), a dash of grated nuts, and just
before serving put the lettuce between crackers.
NUT AND RIPE OLIVE SANDWICHES
Stone and chop fine a few ripe olives. Add equal
parts of cream cheese and grated nuts. Spread between
unfired wafers or any whole-wheat crackers.
SWEET APPLE SANDWICHES
Cut sweet apples in thin slices, cover with grated nuts
and spread between buttered whole-wheat or unfired
wafers.
RAISIN SANDWICHES
To one-half cup of finely chopped raisins add one-
fourth cup grated nuts and one-fourth cake of fresh
cream cheese, mix thoroughly and spread between un-
fired wafers or whole-wheat De Luxe crackers.
APPLE SANDWICHES
Peel and grate one tart apple. Mix one-half cup
cream cheese (Philadelphia brand) with one tablespoon
thick cream, then add grated apple, flavor with nutmeg.
Spread between crackers or whole-wheat bread.
106
Cream Cheese
conversion of milk casein into cheese was a
discovery of great importance. It made the
best of animal proteids into a form that could
be preserved, shipped and commercialized.
The three most important nutrients in our food sup-
ply are proteids, fats and carbohydrates.
The modern fresh cream cheese, in tin foil, when
unadulterated, is extremely rich in both proteids and
butter fat, which are decidedly the best form in which
animal fats and animal proteids can be taken.
For the protection of the family and to guide those
who want only the best, I would recommend Philadel-
phia Brand Cream Cheese.
107
Nuts
UTS have played such a conspicuous part in
the development of primitive man that a book
might be written upon their history and the
subject not exhausted. It is a fact, much to be re-
gretted, that the absence of nuts is a conspicuous thing
now in the conventional or modern bill-of-fare.
The nut is generally used as a sort of confection or
delicacy, something to finish up the alleged good dinner
with, something that could be dispensed with in fact
by many it is looked upon as something that ought to
be dispensed with.
The nut has fallen into this disgrace because it has
been used, perhaps, as a part of Course No. 13 and the
inoffensive nut merely contributed its share toward the
punishment of its consumer; but owing to its topo-
graphical position in the general alla-podrida, it was
heard from oftener than its dozen companions and re-
ceived all the blame while in all probability it was the
only decent thing eaten.
The nut is entitled to the highest place in the menu
of man, because it is rich in both proteids and fats, two
of the most important nutrients in the chemistry of
food.
. 108
Nut proteids and fats drawn from the soil and filtered
through the bending boughs of southern trees are ob-
viously superior to animal fats and proteids that have
come to us through the slaughter of innocent animals
in filthy abattoirs, -and through the gyratious route of
chemical preservatives, embalming fluids, cold storage,
and decay.
BLANCHED ALMONDS
Removing the outer coating from almonds, which is
termed blanching, is usually done by pouring hot water
over them, which releases the rough fibre from the nut,
making it easy to remove. This process, while more
convenient, is not the best.
The right way is to put the nuts into a deep vessel,
cover them with cold water. Allow them to stand over
night, when the outer coating can be easily removed,
then place the nut in an oven until thoroughly dried.
Prepared in this way, they will be tender, crisp and un-
impaired in food value.
109
Olive Oil
LIVE oil is decidedly the best form of edible fat
and probably has a wider utility than anything
in the line of fats. It is very delicious as an
article of diet with salads. It is highly recommended
as a heat-producer or an article of winter food. It is
readily soluble and digestible, consequently its food
and fuel value can be quickly drawn upon by the body
for use in case of extra need for heat and energy.
Owing to the household importance of olive oil and
the large number of brands in the market, and the ease
with which oil can be adulterated, and the difficulty of
analysis and detection, and especially owing to the fact
that the author has received thousands of letters asking
what brand of oil she would recommend, therefore to
eliminate doubt, insure safety and save trouble, I re-
commend a brand of olive oil commercially known as
"Beech-Nut," which is a pure, first pressure, ripe olive,
French product.
110
Salad Dressing
HE salad has become of so much importance
in the well-balanced meal and it occupies such
a conspicuous place in the healthy menu that
any harmless ingredients that can be used with it that
will encourage its consumption should be prescribed
and recommended.
The conventional salad dressing which contains mus-
tard, pepper, chemically made vinegar, etc., etc., should
be religiously avoided for the reason, first, because
these things of themselves impair good digestion, and,
second, because they spoil good food.
The salad dressings made according to the following
recipes will not only improve the taste and general con-
sumption of salads, but of themselves constitute excel-
lent and necessary articles of nutrition.
THE CHRISTIAN SALAD DRESSING
Separate the yolks and whites of two eggs. Whip
the yolks until very stiff, add slowly two scant table-
spoons lemon juice and slowly adding two tablespoons
"Beech-Nut" Olive Oil, while whipping. Place this on
ice.
Thoroughly whip the whites, then whip in from one
and one-half to two tablespoons powdered sugar, adding
111
to this about one cup of whipped cream. Place on ice.
Whip this into the yolk mixture just before serving.
MAYONNAISE SALAD DRESSING
Break two egg yolks into a soup plate, add a pinch of
salt and a dash of red pepper. Beat all (rotary motion)
with fork and when it begins to thicken, add two tea-
spoons of lemon juice, slowly beating continually, then
add oil ("Beech-Nut" Olive Oil) dropping slowly, until
very thick and creamy.
There is very little danger of curdling if the eggs
are strictly fresh and oil added slowly.
WHIPPED CREAM
Thick sweet cream, whipped until stiff, slightly sweet-
ened with powdered sugar makes a delicious dress-
ing for salads, fruits and jellies and it is especially
recommended for winter use. As an element of nutri-
tion cream is very superior, easily digested and contri-
butes to the body a large amount of heat.
WHIP CREAM SUBSTITUTE
Put i teaspoon of Cox's Powdered Gelatine into a
basin. Dissolve in two tablespoons boiling water. Whip
until frothy, then add six tablespoons ice cold rich
cream, one tablespoon sugar and flavor to taste.
HYGEIA SALAD DRESSING
To four or five tablespoons of olive oil add two
teaspoons of lemon juice, one teaspoon of sugar and a
pinch of salt. Mix thoroughly,
112
Olives as Food
S an article of human food the olive has held a
conspicuous place for 3,000 years and deserves
all the fame that has been bestowed upon it.
The olive branch has come down through the ages
as a symbol of peace and a wreath of honor.
The olive is one of the greatest of human nutrients.
While the green-pickled product has some food value,
chiefly in its oil, the ripe olive is one of the best
foods in its class. It contains about 50 per cent, fet,
10 per cent, carbohydrates and 7 to 8 per cent, pro-
tein, which puts it in a class by itself. It stands mid-
way between the fruit and vegetable world, therefore
cannot be grouped with either.
The dried ripe olive is bitter and may slightly offend
the taste in the beginning but when eaten with salads,
vegetables, or grains, the taste soon accepts its flavor
and crowns it king of relishes.
The pickled ripe olive is one of the most dainty
and delicious of bottled foods. It is far superior to
the green olive in every respect. Eaten with nuts,
vegetable or fruit salads it adds a most delicious taste
and flavor.
The pickled ripe olive has a wide range of grading.
113
their quality depending upon soil, state of ripeness
when pulled, curing and especially upon the process of
grading, assorting and methods of handling and
bottling.
For those who desire the best of this delicious food,
I recommend the "Ehmann brand" of ripe olives, which
have been a conspicuous dish on the writer's table for
several years.
in
Salads
CELERY CABBAGE
CELERY has become one of America's staple
vegetables. It is justly entitled to a conspicuous
place on every well-supplied table. Celery con-
tains very valuable food properties, is especially rich in
mineral salts, but its most valuable constituent is cel-
lulose or woody fibre.
The most serious mistake of the average person is
concentration of their food. The mill eliminates all
bran or cellulose from grain, and most people finish
this process by discarding everything coarse and fibrous
from their food.
Intestinal peristalsis requires, in fact demands, that
a certain amount of cellulose (hay or roughness) should
be taken with our foods.
Celery and cabbage supply these in their best and
most delicious form.
Both of these articles should be thoroughly trimmed,
cleansed and allowed to stand in ice cold water an hour
or two to crisp before serving.
STUFFED CUCUMBER
Peel a large cucumber and cut in two inch lengths.
Remove the seeds, leaving a hollow through the centre.
115
Chop fine a little tender celery, a slice of onion, one or
two ripe olives and a little green pepper. When ready to
serve, place the cucumber tube on a crisp lettuce leaf
and fill the cavity with the chopped ingredients. Gar-
nish with quartered tomatoes and ripe olives. Serve
with Mayonnaise dressing.
CELERY, NUT AND APPLE SALAD
Cut in small pieces a tart apple and tender hearts of
cele-ry. Serve on lettuce or romaine with a few nut
meats and dressing or whipped cream.
STUFFED APPLE SALAD
Take the number of tart apples desired, scoop out a
good portion of the centre, then pare them carefully.
Fill the apple with finely chopped celery hearts, tender
carrots, a little apple and a few nut meats or grated
nuts. Serve on lettuce with whipped cream or dressing.
BANANA AND PINEAPPLE SALAD
Slice a very ripe banana, then cut in small pieces, a
little pineapple enough for flavoring, then a few seeded
raisins and serve all on tender lettuce or romaine with
a few nuts and dressing.
NOTE. In making fruit salads, one should use acid
fruits sparingly. Only a small portion for flavoring
is needed.
CREAM CHEESE-EGGS
Press a piece of date firmly around a small nut,
preferably protoid nuts. Around this, mould "Phila-
116
delphia brand" cream cheese, to the size and shape of a
bird's egg. Place these in a nest of tender lettuce
leaves and garnish with Malaga grapes, cherries, ripe
olives or tuliped radishes.
This makes a very attractive, delicious dish.
CHEESE AND TOMATO SALAD
Skin and thoroughly chill small tomatoes. When
ready to serve, cut in eighths (not severing sections)
and open like a flower on leaves of lettuce. Mash cream
cheese and season with salt and paprika. Put this
through a potato ricer and fill with it, each tomato.
Serve with French or mayonnaise dressing. Garnish
with slices of green pepper.
COMBINATION SALAD
Chop two ripe tomatoes, very small onion, two
stalks celery and one sweet green pepper without seeds.
Drain and season with salt and pepper. Place on ice
and when ready serve on lettuce leaf, with French
dressing.
PEAR AND CHEESE SALAD
Select very ripe pears. Cut in thin slices over crisp
romaine leaves, sprinkle heavily with grated nuts and
grated cream cheese (Philadelphia brand). Serve with
dressing.
MEXICAN SALAD
Remove the skin and bones from a small quantity
of smoked herring. Place this in a salad bowl, lined
117
with crisp leaves, add a few leaves of watercress and
a few slices of green peppers. Garnish with quartered
tomatoes. Cover with dressing and serve.
CHEESE SALAD
Grate a small portion of American cheese over crisp
lettuce leaves, over that place a few English walnuts,
garnish with stuffed olives and serve with dressing.
ALLIGATOR PEAR SALAD
Select large very ripe alligator pears, pare and cut
in long strips. Pour over this Hygeia salad dressing
and set on ice until ready for use. Serve on crisped
Romaine or lettuce leaves and garnish with ripe olives.
This makes a very delicious salad, if properly pre-
pared.
MALAGA GRAPE SALAD
Open the grapes as little as possible and remove the
seeds. In each grape put a pecan meat. Arrange on
lettuce leaves, with cheese eggs and serve with whipped
cream or dressing.
TOMATO AND SPINACH SALAD
Cleanse thoroughly and crisp tender leaves of
spinach. Place in salad bowl with a few sliced toma-
toes. Pour over this a salad dressing. Mix well and
serve.
CREAM CHEESE AND NUTS
Cover a layer of "Philadelphia" Brand Cream Cheese
with pecan meats or protoid nuts. Put a layer of dates
118
to the thickness desired, cover the top with pecan meats
or protoid nuts. Serve very cold with salads.
STUFFED BANANAS
Select large bananas, remove a strip of the peeling
and take out a portion of the inside or meat. Fill the
space with seeded Malaga grapes, bits of sweet orange
and a dash of grated nuts. Cover the opening with
whipped cream. Place on crisp lettuce leaves and
serve.
GELATINE FRUIT SALAD
Dissolve one heaping tablespoon Cox's Powdered
Gelatine in one cup boiling water, strain into salad
bowl. Add two very ripe sliced bananas, one-
half pound Malaga grapes seeded, one large sweet
orange, a flavor of grated pineapple, three or four
tablespoons sugar, two tablespoons pistachio or pro-
toid nuts and a gill of wine, white wine preferred.
Serve cold.
ASPARAGUS AND GREEN PEPPER SALAD
Cleanse thoroughly and crisp watercress and aspar-
agus tips. Place a layer of each in a salad bowl, then
a layer of sliced tomatoes, cover all with dressing and
serve.
LETTUCE AND NASTURTIUM SALAD
Thoroughly cleanse and crisp an equal amount of
lettuce and nasturtium leaves. Place in a salad bowl.
Decorate with the nasturtium flower and tiny cheese
110
eggs (see recipe for cheese eggs), serve with Hygeia
Salad Dressing.
COMBINATION VEGETABLE SALAD
Line a salad bowl with crisp shredded cabbage. Cover
this with watercress, a few slices of green pepper and
a little onion. Pour dressing over all and serve.
GOLDEN SALAD
Serve on crisp lettuce, one very ripe banana, sliced
thin, one-half sweet orange cut in small bits and over
that grate a small portion of fresh pineapple. Just be-
fore serving, cover with whipped cream, a dash of
grated nuts and powdered sugar.
STUFFED CELERY
Wash and crisp celery hearts. Mash thoroughly half
cake fresh "Philadelphia Brand" Cream Cheese, add
chopped olives (Ehmann ripe olives preferred) and
grated nuts. Stuff celery just before serving.
SPANISH SALAD
Skin and slice the number of tomatoes desired. Serve
on lettuce or romaine with slices of sweet green pep-
pers. Garnish with ripe olives. Serve with oil or dress-
ing.
STUFFED GREEN PEPPERS
Chop fine a little cabbage, fresh tomatoes, green pep-
per seeds, cucumbers, parsley, radishes and celery.
120
particles centres of the tomatoes, a little cabbage, green
Season and fill the pepper. Serve on lettuce leaves with
dressing. Garnish with ripe olives and salted almonds.
CELERY, CRESS AND NUT SALAD
Line salad bowl with cleansed crisp watercress,
then a layer of chopped celery and Brazil nuts. Serve
with dressing or oil.
CHERRY AND MALAGA GRAPE SALAD
Stone amount of ripe sweet cherries desired, cut in
half and seed equal quantity of Malaga grapes. Serve
on crisp lettuce leaf with a dash of grated nuts and
whipped cream.
FRUIT AND NUT SALAD
Cut in half and seed Malaga grapes. Cut into small
pieces half of a sweet orange, slice one very ripe
banana, stone and cut in small bits a few dates and
serve all on a crisp lettuce leaf, with a few nuts and
whipped cream.
GRAPE FRUIT AND BANANA SALAD
Remove seeds and cut in bits a small portion of grape
fruit, then add a few slices of very ripe banana and
serve on crisp lettuce leaf with dressing.
STUFFED TOMATOES
Remove the centre from tomatoes. Cleanse thor-
oughly three or four anchovies or any dried fish, re-
moving bones, fins, etc., and cut fine. Chop into small
121
pepper and a flavor of onion. Mix this with the fish or
anchovies, season and place in tomato shells. Serve on
lettuce leaves with dressing.
PEPPER AND TOMATO SALAD
Skin small tomatoes, partly cut in eighths or quar-
ters. Serve on crisp lettuce leaves. Garnish with a few
slices of green pepper. Serve with dressing.
CUCUMBER AND GREEN PEPPER SALAD
Slice cucumbers, crisp in cold water. Serve on let-
tuce or romaine leaves with a few slices of green pep-
per. Serve with Hygeia Salad Dressing.
CRESS AND ONION SALAD
Thoroughly cleanse watercress and a few leaves of
dandelion. Place in salad bowl with a few slices of
onion and green pepper. Pour, over all, Hygeia Salad
Dressing, mix well and serve.
CELERY AND ENDIVE SALAD
Cleanse thoroughly an equal amount of celery hearts
and endive, crisp and put in salad bowl with Hygeia
dressing, mix well and serve.
APPLE, CELERY AND CRESS SALAD
Cleanse thoroughly and crisp watercress. Chop fine
tender celery hearts and tart apple, cover the cress, add-
ing a few nut meats and serve with dressing.
CUCUMBER AND ONION SALAD
Peel and slice the cucumber and onions. Leave both
in cold water until ready to use. Place on clean crisp
122
lettuce leaves. Garnish with small radishes and serve
with dressing.
CHEESE SALAD
Serve grated American cheese on crisp romaine.
Garnish with ripe olives. Serve with the Christian
Salad Dressing.
TOMATO AND CHEESE SALAD
Skin small tomatoes, cut in quarters (but not all the
way down). Serve on crisp lettuce leaves and cover
with grated cheese and dressing.
CABBAGE SALAD
Remove the heart of a crisp head of cabbage. Cut
the edge in scallops. Chop fine a little green pepper
and the cabbage you have removed. Cover this with
salad dressing and refill the cabbage bowl. Sprinkle
over this grated cheese. Garnish with ripe olives.
BANANA NUT SALAD
Cut very ripe bananas in long thin strips and place
on crisped romaine leaves. Add a dash of grated or
whole protoid nuts. Serve with whipped cream.
PEANUT BUTTER DRESSING
To one tablespoon peanut butter ("Beech-Nut"
brand) add five tablespoons of lemon juice and water.
Mix thoroughly. This makes a delicious dressing for
fruits or salads.
123
Tomatoes
HE tomato seems to occupy a position half way
between fruit and vegetables. It contains very
valuable food elements and is one of the most
excellent articles in the salad class. Its principal food
property is carbohydrate. In addition to this it contains
a most valuable acid that acts in the nature of a sol-
vent, which aids in the digestion of other foods. The
tomato should be used only when thoroughly ripe and
if the skins are eaten, it should be masticated to infinite
fineness.
A beautiful and delicious salad can be made by skin-
ning the small smooth tomato, chill on ice and cut into
quarters or eighths, serve on romaine or lettuce and eat
with whipped cream or salad dressing.
124
Succulent Vegetables
jv
Lettuce Romanic
Watercress Endive
Spinach Turnip Tops
Beet Tops Mustard Tops
Radish Tops Kale
Dandelion Cabbage.
Parsley
HILE all of these articles contain different
nutritive properties, they are in reality in the
same general group.
Collectively, they average about 94^ per cent, water,
leaving but little over 5 per cent, solids, therefore, in
the digestive economy they serve two specific purposes.
First, they give to the body an exceedingly valuable form
of mineral salts without which perfect digestion is al-
most impossible and which can be secured from no
other source; second, they supply the body with the
requisite amount of water required by nature for the
purpose of maintaining good digestion and normalizing
the general body moisture.
Such of these articles as can be taken uncooked,
should be thoroughly cleansed and made fresh and crisp
by standing in cold water for an hour or two before
125
serving, but those that require cooking should be boiled
or steamed only from 5 to 10 minutes, according to their
tenderness, and seasoned with butter and salt. Too
much cooking destroys the flavor and changes the
chemistry of their most valuable food properties.
The habit of using vinegar, pepper, etc., with salads,
had its origin in the desire for something pun-
gent. This desire would be thoroughly satisfied if these
articles were masticated enough to give the taste the
benefit of the chemical change that takes . place when
their excellent food properties come in contact with
the saliva.
Pure apple vinegar is not particularly harmful in
very small quantities, but the great majority of vine-
gars, condiments, etc., etc., are compounds of deleteri-
ous chemicals which are exceedingly harmful both to
the food with which they are mixed and the digestive
organism.
The great majority of vegetables and salads are pre-
pared after good recipes and formulas which have be-
come standard because they appeal to the taste and
satisfy hunger, therefore, the makers of new cook-book
recipes for preparing these things have led off into
devious and questionable ways in order to discover new
things.
Most of these efforts have failed to improve the ar-
ticle, but have succeeded in making a lot of trouble for
the cook and the housewife, and a lot of stomach trouble
for the family.
126
While my recipes for the preparation of food are
only given where old methods can be improved, the
principal things I desire to teach are :
First, Utility.
Second, Economy.
Third, The grouping of foods into the most agree-
able, tasty and chemically harmonious combinations
that experience and scientific research have revealed.
Every well balanced meal must contain some form of
salad. Collectively, green plants are one of the most
important articles of human nutrition. They are highly
ornamental, which is a most necessary thing on the
dining table; the water they contain, especially the
green or chlorophyl, is one of Nature's most valuable
solvents or digesters.
The generous use of green salad promotes digestion,
purifies the blood and gives the body material with
which to build healthy tissue.
127
Preparation of
Fresh Green Corn
HIS is one of the best articles of food in the
vegetable kingdom. It contains the purest car-
bohydrate in its most soluble form. It carries
about the same per cent, of water as the human body.
It has enough cellulose to produce healthy peristaltic
action of the intestinal tract.
The following suggestions are given to stimulate its
use and widen its utility as a food.
FORMULA No. 1
To Prepare Uncooked.
Split the rows with a sharp knife, pare o. the tips of
the grain and scrape the pulp from the cob with a dull
instrument.
Serve with a pinch of salt, cream and grated nuts or
with cream and a sprinkle of maple sugar.
This can be slightly heated before serving, if desired.
FORMULA No. 2
To Prepare in the Shuck.
Remove the outer shuck, leaving only two or three
layers over the grain. Boil in the shuck from ten to
fifteen minutes.
128
NOTE. Care should be exercised to not over-cook.
The corn should be taken from the water the moment
the immature starch has undergone the first chemical
change called cooked. When this is done, the cooking
process is least harmful and destructive of the excellent
nutritive properties of the grain.
FORMULA No. 3
Sun-cooked for Winter use.
Cut from the cob, tender full-grown corn. Keep in
the sunshine, protected from insects and dust until
thoroughly dry.
Place in cheese-cloth bags for winter use. This can
be prepared for the table as follows : Wash and place
the quantity desired in a deep covered vessel, barely
cover with boiling water. Allow to stand until sof-
tened. Serve with butter and salt or thin cream and
a pinch of salt.
NOTE. This can be placed in a double boiler and al-
lowed to simmer an hour or two, if cooked corn is de-
sired.
FORMULA No. 4
Boil on the cob until barely done. Cut from the cob
and dry according to Formula No. 3.
120
Preparation of
Fresh Green Peas
CHIS is one of the most nutritious and delicious
of all the legume family of foods and while peas
are more nourishing and quite tasty when eaten
at a certain state of development, yet, like all other
legumes, they appeal more keenly to the sense of taste
when cooked, and when prepared after the following
formulas the cooking process is least injurious.
PEAS IN THE POD
Select of tender green peas the quantity desired,
wash thoroughly, put in a covered kettle, without re-
moving from the pod, add a few spoonsful of water,
just enough to keep from sticking, sprinkle with a little
salt, add small piece of butte 1 ". Cook slowly from 12
to 15 minutes or until peas are soft, before pods open.
Serve whole in a covered dish.
These can be eaten by placing the pod in the mouth
and pulling it out between the teeth, thus shelling the
peas and stripping the outer coating or meaty part from
the pod, which is more nutritious and a better balanced
food than the peas.
130
The Banana as a Food
CHE banana is from the Genus Musa Sapientum,
which is strictly of the vegetable family, and is
the most universally used food in the world,
whose area of production is confined to so narrow
a margin.
When a banana is ripe enough to be used as food
it contains about 70 per cent, water, iy 2 per cent.
protein, i per cent, fat, and 25 to 30 per cent, carbo-
hydrates.
The banana is not fit for food until it is exceedingly
ripe, which is indicated by small black spots appearing
on the skin.
The banana with protoid nuts and mild acid fruit
constitutes almost a perfect diet, either for the seden-
tary worker or those engaged in the most strenuous
labor.
Thousands of people deprive themselves of this ex-
cellent article of food because they insist upon eating
it before it is ripe, and insist upon swallowing it before
it is masticated.
Melons Their Value as Food
ATERMELONS, muskmelons and the numer-
ous varieties of cantaloupe may all be grouped
under the head of melons.
These articles are in a class by themselves, and oc-
cupy a position in food chemistry along the border-
line between fruits and vegetables. They contain about
90 per cent, water, and from 7 to 10 per cent, carbo-
hydrates. The water and fruit sugar of the melon is the
purest form in which these valuable nutrients can be
taken. More melons and less meat, would do much to
prevent sunstroke and heat prostrations, purify the
summer diet and improve the general health.
132
The Use of Berries
COLLECTIVELY, berries occupy a very impor-
tant place in the natural bill-of-fare. They serve
certain purposes in the menu, and contain cer-
tain elements of nourishment that can be secured from
no other source.
By the wise provision of nature berries are most
prolific during the spring and summer, which is the time
of the year their remedial, preventative and curative
qualities are most needed.
All berries should be eaten very ripe and as fresh as
they can possibly be secured and the nearer they can be
taken in their natural state the better. If, however,
they should be slightly wilted or appear inferior they
make a very beautiful and appetizing dish when crushed
and served with the stiffly beaten white of egg and a
little cream.
Select very ripe berries of any kind, cleanse thor-
oughly and serve with grated nuts instead of cream and
sugar. This combination is very delicious and nourish-
ing. The oil of the nut has a tendency to neutralize the
acid while the acid of the berry aids in the emulsion
and digestion of the nut.
133
Fruits
THEIR PREPARATION AND USE
-^J^RUIT was the natural food of primitive man.
Ij The history of the anthropoidal race shows that
^^ the highest specimens of physical life were de-
veloped on a diet consisting largely of nuts and fruits.
Aside from the value of fruit as a food it occupies an
important place as an ornament and an article of deco-
ration for the table.
A pyramid of luscious ripe fruit in the center of a
table makes the American Beauty rose look stale and
out of place.
Fruit is Nature's great remedial or curative agent.
While there is some nourishment in all fruit, yet it
might be divided into two general classes.
First, Nutritive and second, Curative.
Such articles as apricots, peaches, plums, strawber-
ries, grapes, apples, oranges, grape fruit, figs, prunes
and nectarines are Nature's best laxative.
Such articles as cherries, blackberries, raspberries,
dewberries, quinces, pomegranates and pears act as as-
tringents and the juices are excellent in cases of chronic
dysentery or diarrhoea.
The following group of fruits possess very nutritive
and highly necessary food properties : Bananas, pears,
134
dates, figs, raisins, grapes, apples and the black Cali-
fornia cherry.
Pineapple juice is decidedly germicidal and is espe-
cially recommended in cases of diphtheria or any of the
so-called germ diseases.
The banana while classed by nearly all authorities as
a fruit, is in reality a vegetable.
SNOW FRUIT
Cut in bits, apples, oranges, Malaga grapes and ba-
nanas. Scatter between each layer, fresh grated cocoa-
nut or protoid nuts and sugar. Serve with whipped
cream or fruit juice.
This recipe can be varied or changed according to
fruit or berries in season, exercising care, however, to
use only one kind of highly aciduous fruit.
FRUIT AND NUT MEDLEY
Slice very ripe bananas, cut in small pieces, sweet
apple and orange. Put a layer of each in dish until
filled. Sprinkle between each layer grated protoid nuts
and sugar. This can be served with cream or fruit
juices.
APPLES OLIVE OIL
Apples eaten with pure olive oil are not only delicious
but extremely nutritious and digestible. The acid of the
apple aiding in the emulsification or digestion of the oil
and the oil augmenting the digestibility of the apple
pulp.
This is especially recommended for a breakfast dish.
135
I
AMBROSIA
Cut in small bits, and put in layers, oranges, malaga
grapes and figs. Over this sliced banana, grated fresh
pineapple and cocoanut. Cover the top well with cocoa-
nut and decorate with nut meats.
Sugar should be sprinkled between each layer.
HOW TO SERVE PINEAPPLES
Secure a large, extremely ripe pineapple. Peel and
remove the eyes. Grate, sweeten to taste and serve.
NOTE. Prepared in this way pineapple can be used
with green salads as a relish or sauce and makes a de-
licious fruit dessert.
BANANAS
Bananas are delicious eaten with heavy cream, dates,
cream cheese, or nut-butter. Bananas should not be
eaten until they are very ripe or until black spots appear
on the skins.
APPLE FLOAT
Grate a medium sized apple, whip in two egg whites
beaten stiff, and serve with cream.
PERSIMMONS
The persimmon is one of the most splendid fruits
known to the science of food chemistry. It contains
no acid, but is exceedingly rich in fruit sugar. It is
easily digested, readily soluble and one of the most de-
licious of all dessert fruits.
136
The persimmon with cream is a whole breakfast in
point of nutrition or an excellent dessert taken at the
close of a dinner.
DEHYDRATED OR EVAPORATED FRUIT
Taking the water from fruit by evaporation is the
best method of preservation. Dehydration is a natural
process ; when fruit is exposed to the air and sunshine
Nature takes up the surplus moisture leaving enough
native fruit sugar to preserve them indefinitely.
In preparing evaporated fruit for table use, it is only
necessary to restore this moisture, which can be done
by soaking them in pure water a few hours or over
night. This process reveals the green and faulty pieces
which can be discarded, while cooking conceals the
faulty and inferior parts and takes from the fruit its
delicious freshness and natural flavor.
STUFFED DATES
With a damp cloth, cleanse thoroughly firm black
dates. Make a cut the entire length of the date, remove
the stone and fill the cavity with Pecan meats, protoid
Brazil nuts or cream cheese. Shape in original form,
roll in grated nuts or granulated sugar.
Pulled figs are very delicious stuffed and prepared as
above recipe.
FIG MARMALADE
Select and grind one-half pound figs, thoroughly mix
into them one cake of cream cheese, (Philadelphia
brand).
137
This is delicious eaten with very ripe bananas, or
whole wheat, or unfired crackers.
DATE BUTTER
Remove stones and mash one-half pound of black
dates. Add one or two tablespoons boiling water to
soften, and reduce to a pulp with potato masher. Add
one-quarter pound of peanut butter ("Beech-Nut" pre-
ferred) and one-half cake of cream cheese; mix thor-
oughly.
This is delicious with bananas and all kinds of sand-
wiches.
This will keep several days in a cool place.
SOAKED PRUNES
Cleanse thoroughly and place the quantity desired in
a deep vessel, add enough water to barely cover. After
standing over night if the water or juice be poured off
and brought to a boil and poured over them again, it
will add much to the flavor and taste of the fruit.
Thus prepared and served whole with a little cream,
prunes are exceedingly nourishing and much superior to
the cooked product.
All evaporated or dehydrated fruits can be prepared
according to the above recipe, especially evaporated
apricots and peaches. Apricots, prunes or raisins
soaked together about half and half, thus uniting the
acid of the apricots with the sweet of the prunes or
raisins make a most nourishing and delicious combina-
tion.
138
Peaches to be prepared according to the above method
should be the large unpeeled variety.
SOAKED FIGS
Select of large pulled figs, the quantity desired and
place in a deep vessel. Cover with hot water, allow to
stand six or eight hours or over night. Remove the
water and boil it down to a thin syrup. Pour this over
the figs again and serve with cream.
STEAMED FIGS
Cleanse thoroughly and place the quantity of figs de-
sired in vessel and steam until soft. Any fig can be
used, but the large pulled variety are much preferable.
Serve with cream or "Christian's" salad dressing.
This is especially recommended as a winter dessert.
CHEESE RAISINS
Raisins, fresh cream cheese and nuts eaten together
make a most nourishing and well balanced combination.
The raisins supply the natural carbohydrate. Cheese
supplies a concentrated form of protein while the nut
gives a natural fat. It would be difficult to find a com-
bination of three articles that would yield to the body
more heat and energy than this.
Desserts
MARSHMALLOW PUDDING
EAT four egg whites to a stiff froth. Dis-
solve one rounded tablespoonful of Cox's
gelatine in one-half cup boiling water; then
add one-half cup cold water. When cool beat slowly
into the egg whites, and whip in a scant cup of
granulated sugar. Add flavoring, or a few fresh or
soaked evaporated apricots mashed to a pulp. Stir
until mixture hardens. Serve with whipped cream.
VIENO PUDDING
Scald one quart of milk in double boiler, then stir in
a pinch of salt and four tablespoons Vieno Food and
cook 25 to 30 minutes. After it has cooked 10 or 15
minutes add one-half teacup seeded raisins. When
ready, turn into moulds and serve cold with cream and
sugar or fruit juice if desired.
UNCOOKED FRUIT CAKE
Place on a small dish a layer of ground figs and over
this a layer of grated protoid nuts and a few stoned
dates, cut in small bits. Cover with fresh grated cocoa-
nut. Build these layers one upon the other until the
whole is of the thickness desired. Cover the top with
140
fresh cocoanut. Decorate with any small ornamental
fruit. Cut thin with a sharp knife and serve in very
dainty portions.
HONEY NUT
To one part of strained honey add two parts of
grated nuts (protoid nuts preferred), mix thoroughly.
Cover with whipped cream and stiffly beaten white of
egg. Serve with De Luxe whole-wheat crackers (O.
B. Oilman's ).
CHOCOLATE DAINTIES
Mix thoroughly one-half cup of pecan nuts, one-
half cup of protoid nuts, two-thirds of a cup of figs (cut
in pieces), and one-third cup of stoned dates. Chop or
grind all together. Add one tablespoon of orange juice,
a small bit of grated orange peel and one square of
melted chocolate (unsweetened). Toss on a board
sprinkled with grated protoid nuts and roll or cut in
any shape desired.
ORANGE BASKETS
Select the number of oranges desired. Cut one-
eighth out of each side of an orange leaving a handle in
the center. Remove the pulp. Fill the basket with
seeded Malaga grapes, sliced bananas, bits of orange,
a few chopped dates or raisins, a dash of cocoanut
(fresh or dried), and a spoonful of grated nuts. Just
before serving place a spoonful of whipped cream on
top. Serve on a small plate and decorate witfi smilax
141
or bits of something green. This makes a very novel,
beautiful and delicious dish.
MILANAISE SOUFFLE
Put three egg yolks into a saucepan. Add one cup
sugar, the grated rind and strained juice of two lemons.
Set on stove and stir until hot, then strain into a basin.
Add to this one and one-half heaping tablespoons
Cox's Powdered Gelatine, dissolve with one-half cup
boiling water. Cool and add one cup heavy cream
whipped, and the stiffly beaten egg whites. Pour into a
pretty dish, when set decorate with whipped cream,
ornamental fruits or rose petals.
RASPBERRY MERINGUE PUDDING
Rub enough ripe raspberries through a sieve to make
one pint of pulp, then dissolve three heaping table-
spoons of Cox's "Instant Powdered" Gelatine in one cup
of milk. Add to this one cup of sugar, one tablespoon
lemon juice and two cups whipped cream. Mix this
thoroughly with the raspberry pulp. Pour into a wet
mold. When set, turn out and decorate with raspber-
ries and whipped cream.
This will serve nine or ten people.
ORANGE CREAM PUDDING
Dissolve two heaping tablespoons Cox's "Instant
Powdered" Gelatine in one cup boiling water. Add to
this two cups sugar, two cups orange juice and three
egg yolks. Beat thoroughly, then add two cups heavy
142
cream whipped. Pour into a wet mold, turn out when
firm.
Decorate if desired.
BANANA CHARLOTTE RUSSE
Peel and cut three or four bananas into strips re-
sembling lady fingers. Line with these the bottom and
sides of a small plain charlotte mold. Mix one heaping
tablespoon Cox's Powdered Gelatine with one cup hot
milk. Dissolve thoroughly. Add two tablespoons sugar,
one-half teaspoon vanilla extract. When cool fold in
one cup heavy cream whipped. Set aside until firm
then turn out and serve with cr6am or fruit juice.
NOTE A few seeded raisins or Malaga grapes can be
placed in the center of the mold before pouring in the
gelatine.
143
A Word About Gelatine
'ELATINE is made from the connective tissue of
animals. It takes its name from the word gela-
tinoid, which is one of the principal nitrogen-
ous compounds of the proteid group. It closely resem-
bles the white of egg in food value and appearance, and
like egg albumen it is non-uric acid, hence the best form
of nutrition from animal sources.
Gelatine was first brought into public notice about
1845 by being prescribed by physicians for convalescing
patients and people with weak digestion. Owing to its
superior value as a readily digestible and assimilable
proteid food it was taken up by the London Lancet
along in 1845-6 and soon became the favorite basis for
desserts of the discriminating (English and the sturdy
Scotch) consumer.
The color of natural gelatine is a pale amber, when
very light it has probably been bleached by the use of
sulphurous acid, which is also a preservative and very
deleterious.
The purpose of this work is to aid people in selecting
the purest food and preparing it in the best way; for
the same reason, therefore, that I have mentioned sev-
144
eral other brands of pure food, I now recommend Cox's
"Instant Powdered" Gelatine.
This sterling old concern was founded in 1725 in
Edinburgh, Scotland, where it is still doing business.
For more than sixty years, since gelatine was discov-
ered, it has furnished to people all over the world the
best and purest proteid food that could be made.
If this helps the housewife to secure the best I will
be glad, and if it helps the good old concern across
the sea they have earned it.
145
Jellies, Creams and Mousses
CHERRY JELLY
IS SOLVE thoroughly in one and one-half pints
boiling water, two tablespoons Cox's Powdered
Gelatine and four or five tablespoons sugar.
When cool whip in half cup whipped cream and a cup
of cherries, cut in halves. Pour in a wet mold and set
on ice to harden. Serve with cream.
PINEAPPLE JELLY
Dissolve in two cups of boiling water two tablespoons
Cox's "Instant Powdered" Gelatine and two tablespoons
sugar. When partly cooled add one cup of grated and
sweetened pineapple. Turn out when set and decorate
with whipped cream.
MELON JELLY
Remove the center from a cold watermelon and fill
the cavity with the following jelly mixture:
Dissolve about an ounce (or two tablespoons) of
Cox's "Instant Powdered" Gelatine in one pint boiling
water according to the size of melon to be filled. Mash
through strainer one large cup of strawberries. Sweeten
146
to taste. Add to gelatine. When partly cool pour in
the melon cavity and serve when firm.
BANANA JELLY
Dissolve in one pint of boiling water, one heaping
tablespoon of Cox's Powdered Gelatine, four or five
tablespoons sugar and the strained juice of one lemon.
Mash to a pulp one or two very ripe bananas into which
stir two stiffly beaten egg whites and two or three tea-
spoons powdered sugar. Mix thoroughly and whip
into the jelly when it is partly cooled.
Serve with cream.
APPLE JELLY
Dissolve in one pint of boiling water two tablespoons
Cox's Powdered Gelatine and four or five tablespoons
sugar, adding juice of a lemon.
To half a cup of whipped cream add two whipped
egg whites.
Grate one large apple, sweeten to taste adding a little
nutmeg and when jelly is partly cooled whip in gently
the apple and egg mixture.
JELLY TABLE DECORATIONS
A large variety of forms and artistic table decora-
tions can be made as follows:
Prepare a light transparent jelly. Pour into a large
mold. When this is partly hardened press into it a
smaller mold. When this is set, remove the smaller
mold and fill the cavity with jelly of another color.
147
NOTE This is a mere suggestion. An infinite variety
of effects can be produced by using various fruits for
coloring jellies.
FRUIT JELLY
Dissolve in one pint boiling water two tablespoons
Cox's "Instant Powdered" Gelatine, when it begins to
harden whip in slowly two stiffly beaten egg whites.
Add to this a cup of any macerated fruit or berries and
half cup grated nuts. Turn into molds and place on ice
to set or harden. Sweeten to taste before putting in
molds. Serve with cream or fruit juice.
ORANGE CUPS
Select number of oranges desired. Cut a hole in the
top of each large enough to insert a spoon. Remove the
pulp and juice. Dissolve two tablespoons Cox's "Instant
Powdered" Gelatine, four or five tablespoons sugar, and
fill the orange shells. Set on ice until hard or ready to
use. Serve with whipped cream.
NOTE The orange juice or pulp can be used for the
jelly.
CREAM STRAWBERRIES
Dissolve one tablespoon Cox's Gelatine in one cup of
boiling water. Add a grated lemon peel and juice of
one lemon. Put in a small cup of grape juice and
sweeten to taste. Place on the fire and stir until sugar
is thoroughly dissolved, strain and set away to cool.
Before it hardens add a pint of cream and whip thor-
ns
oughly. Put a few selected berries in the mold and
pour the cream over. Set aside to harden. Serve with
grape juice or cream.
BAVARIAN CREAM
To one-half ounce Cox's Powdered Gelatine add
one-half pint of boiling water. When dissolved, add
the juice of a lemon and a cupful of any berry or fruit
juice (sweetened). Stand the pan containing the mix-
ture in cold water and beat until it begins to thicken.
Whip in this one-half pint whipped cream, put in molds
and set away to harden. Serve with thick cream.
STRAWBERRY MOUSSE
Put through a sieve a quart of very ripe strawberries.
Thoroughly mix into this a pint of granulated sugar.
Set aside for a short time. Add one tablespoon Cox's
Powdered Gelatine to one and one-half cups hot water.
Dissolve well and whip this into the fruit mixture when
partly cooled. Set this in ice water and stir until it be-
gins to thicken, then add one-half pint of cream thor-
oughly whipped, mixing well. Pour this into a well
packed ice cream freezer and allow to stand until firm.
NOTE Any seeded berries can be used in the same
way.
COCOANUT MOUSSE
Dissolve one teaspoon Cox's "Instant Powdered" Gel-
atine in two tablespoons boiling water. Add to this
one-half cup boiling milk. Cool and add one cup grated
149
fresh cocoanut, three tablespoons orange juice, and two
cups heavy cream (whipped). Mix and pour into a
chilled mold. Pack in ice and salt for three or four
hours. Garnish with stars of whipped cream.
Service for five or six people.
MAPLE MOUSSE
To one pint extra heavy cream add three-fourths cup
of maple syrup. Whip until thick, then add one cup
chopped nuts. Put in mold and pack in ice and salt.
Let stand two or three hours, then serve.
APRICOT CREAM
. Put through a colander and sweeten to taste about a
dozen pieces of soaked evaporated apricots. Dissolve
one tablespoon of Cox's Powdered Gelatine and two or
three tablespoons sugar in a cup of boiling water.
When partly cooled stir in the apricots and one-half
cup whipped cream. Chill in mold and serve.
NOTE Fresh peaches, soaked prunes or crushed ber-
ries can be used instead of apricots if more convenient.
150
Whips and Sauces
PEACH FOAM
two or three heaping tablespoons mashed
peaches, add two stiffy beaten egg whites and
sweeten to taste. Add a few seedless raisins
and serve with cream. Any crushed fruit can be used
instead of peaches.
RASPBERRY CREAM
Whip two ounces fresh butter to a cream, whipping
in half cup powdered sugar. Add a handful of crushed
raspberries slowly, whipping continually until the whole
is light and frothy. If it should slightly curdle add
more powdered sugar and place on ice.
NOTE Any berries may be used in the same way.
Raspberry cream is delicious served over fruits and
jellies.
BLACKBERRY CREAM
Thoroughly macerate and put through a sieve one
pint very ripe blackberries, sweeten to taste. Just be-
fore serving add to this two stiffly beaten egg whites, a
little whipped cream or both.
ICED FRUIT
Divide into quarters or eighths apples or oranges. Dip
151
in a firm icing and string on a thread. Suspend in a
slow oven or sunshine until dry.
NOTE Any kind of fruit or berries can be prepared
according to this recipe. It is a very novel dish, there-
fore intended more for banquets or special occasions.
BRANDY SAUCE FOR FRUITS, JELLIES, ETC.
To half cup of creamed butter, add one cup of sugar,
beating constantly, then whip in one stiffly beaten yolk
of egg. Add slowly, six tablespoons hot water, stirring
constantly, and last stir in one tablespoon of brandy.
Just before serving add the stiffly beaten white of one
egg-
GRAPE WHIP
Dissolve a tablespoon of Cox's Instant Powdered
Gelatine in one-half pint of boiling water and one-half
pint of grape juice, and allow to cool. Beat two egg
whites and whip them into the jelly before it is entirely
hardened.
Chill in a mold and serve.
STRAWBERRY WHIP
Cleanse thoroughly and mash one quart of straw-
berries with one-half cup sugar. Dissolve two table-
spoons Cox's Powdered Gelatine in one-half cup of
boiling water. Boil one cup of water and half a cup of
sugar gently for fifteen to twenty minutes. Add the
gelatine to the hot syrup, stir until dissolved, and take
from the fire at once. Now add the berries and place on
152
ice. When chilled begin to beat and continue until light
and foamy. Add the whites of four stiffly beaten eggs.
Pour in a mold to set. Serve in custard cups.
STRAWBERRY FOAM
Cleanse thoroughly and mash one pint of sweet straw-
berries, add five or six tablespoons powdered sugar, or
sweeten to taste. Just before serving whip in two stiffly
beaten egg whites, whipping constantly until it will keep
its shape and stand above the rim of the glass or small
cups in which it would be served.
This is very delicious if properly mixed.
HARD SAUCE
Cream, two tablespoons butter and four tablespoons
of sugar. Beat thoroughly (eight or ten minutes).
Flavor with vanilla and nutmeg, fruit juice or any ex-
tract.
NOTE This is a very spicy and tasty dressing to use
over bananas, berries or any crushed fruit.
DATE AND APPLE SAUCE
Grate two or three tart apples, take an equal quantity
of dates, remove the stones and mash or prepare same
as date butter. Add to the dates one-half cake of cream
cheese, then, with a fork whip in the grated apples.
Serve with cream.
APPLE NUT CREAM
Peel and grate two or three sweet apples, add to this
one-quarter pound grated nuts, a few chopped raisins.
153
Mix well and just before serving whip in one stiffly
beaten egg white in which a little cream has been
whipped.
PRUNE WHIP
Soak one pound of prunes until very soft, remove
pits, mash through colander, then beat the white of one
egg very stiff and whip into the prune pulp. Cover with
grated nuts and serve with thick cream or whipped
cream.
. BANANA CREAM
Reduce to a very fine pulp two or three very ripe
bananas. Add a few drops of lemon juice and sweeten
to taste. Just before serving add the stiffly beaten
white of an egg. Serve in punch cups or small stem
glasses with a candied cherry and a dash of grated nuts.
154
Ice Cream, Sherbets and Ices
SOME FACTS ABOUT ICE CREAM
^Tjf CE CREAM is a good food when taken in combi-
II nation with other things with which it is chemi-
cally harmonious.
It is not a good food taken at the close of a ten
course dinner or after one has eaten an abundance of
other things.
Ice cream made as per the following recipes contains
the best form of proteids, fats, carbohydrates and sev-
eral other valuable nutritive elements. It is, therefore,
a good meal taken alone.
In order to enjoy ice cream and secure the best re-
sults, it should be eaten after one vegetable, preferably
green corn, peas, beans, sweet potatoes or carrots.
If a light meal is desired the vegetables can be
omitted and the entire repast may consist of ice cream
and very ripe bananas.
Taken in this way once or twice a week ice cream will
give splendid results both as to digestion and physical
energy.
ICE CREAM
Whip one quart of heavy cream, add one pint of
milk, and sweeten to taste, stirring until sugar is thor-
155
oughly dissolved. Pour this into the freezer well packed
with ice and salt, adding a pint of sweetened crushed
fruit last in order to prevent curdling. Larger or
smaller quantities can be made in same proportions.
If fresh fruit cannot be obtained, evaporated apricots
or peaches soaked until very soft and put through a
colander can be used.
If plain ice cream is desired fruit can be omitted and
flavoring extract used instead.
Great care should be exercised in the purity of flav-
oring as many extracts are made from chemical com-
pounds wholly unfit for use.
EGG ICE CREAM
Beat thoroughly two whole eggs, whip into this one
pint of heavy cream. Sweeten to taste, whipping con-
tinually. When sugar is thoroughly dissolved, add one
quart of milk, and freeze.
MAPLE ICE CREAM
Add a cupful of pure maple syrup to one pint of very
heavy cream. Whip with a Dover egg beater until the
whole is very thick, then add two cups of milk and
freeze same as ice cream.
NOTE Two lightly beaten egg whites and one-half
cup of chopped nuts will make this very nourishing,
rich and delicious.
PHILADELPHIA ICE CREAM
Dissolve one-half heaping tablespoon Cox's "Instant
Powdered" Gelatine in one-half cup boiling water. Add
156
to this three cups heavy cream, one cup milk, one cup
sugar, one tablespoon vanilla extract. Mix thoroughly
and freeze without cooking.
This will serve eight or ten people.
PINEAPPLE SHERBET
To the juice of four lemons and one cup of fresh
grated pineapple, add water enough to make two quarts.
Sweeten to taste and freeze. When about half frozen
add the stiffly beaten whites of two eggs.
Freeze same as ice cream.
STRAWBERRY ICE
To three pints of crushed berries add about one pound
of powdered sugar (or sweeten to taste). Allow to
stand twenty or thirty minutes, then add three pints of
water and freeze.
If desired the fruit can be put through a fine sieve,
removing the seeds before freezing.
RASPBERRY ICE
To three cups of fresh raspberry juice add two cups
of sugar, the juice of two lemons and four cups of
water. Stir until sugar is thoroughly dissolved. Allow
to stand about an hour, then freeze same as ice cream.
NOTE This can be made very delicious by adding
one-half pint whipped cream when about half frozen.
PEACH SHERBET
Add about one pound sugar to one quart of very ripe
peaches and mash through a colander, add to this a
157
cupful of water and five unbeaten egg whites and freeze.
Plums, fresh or evaporated apricots or any combina-
tion of fruits desired can be used instead of peaches.
STRAWBERRY SHERBET
Cleanse thoroughly one quart strawberries and put
through a sieve. Add the juice of one lemon and one
and one-half pints of water. Sweeten to taste.
Freeze same as ice cream. When about half frozen,
add two stiffly beaten egg whites.
158
Drinks
THEIR PURPOSE AND PLACE IN THE
ECONOMY OF NATURE
CHE human body is composed of about two-
thirds water. Drinks therefore occupy an im-
portant place in the healthy human economy.
Fruit and salads (green plants), are Nature's water
foods, therefore, fruit juices are the logical and practi-
cal summer drink. The recipes herein given are mere
suggestions from which the enterprising housewife can
invent almost a limitless number of delicious beverages,
far more healthful and cheaper than anything that can
be served from the soda fount. The soda fount drink
while popular is objectionable owing to the excess
amount of sugar it usually contains. Nearly all fresh
ripe fruits contain a liberal per cent of grape sugar,
which is one of Nature's best blood makers, while the
fruit acid aids in the digestion of other foods, increases
stomach and intestinal activity, hence is almost indis-
pensable to the maintenance of health.
Most of the following recipes contain some cane
sugar. These are given to meet the requirements of
the average person. After all, there is nothing so health-
159
ful and delicious to the unperverted taste as pure, cold
water.
LIMEADE
Prepare the same as lemonade allowing one lime to a
glass of water. Sweeten to taste.
RASPBERRY NECTAR
Mash one quart each of raspberries and currants,
strain, sweeten and set on ice. Just before serving add
water and more sugar, if necessary.
ORANGEADE
To the juice of eight oranges add the juice of three
lemons, and the amount of water desired. Sweeten to
taste. This can be served in deep glasses with crushed
ice and a few mint leaves or in punch glasses with a few
crystalized cherries.
GRAPE PUNCH
To one quart of un fermented grape juice, add the
juice of six lemons, sweeten to taste. Set on ice and
when ready to serve add carbonated or apollinaris
water, if desired. This might be mellowed somewhat
and made slightly more palatable by boiling together
one-half pound sugar with one-half pint of water with
which to sweeten, being careful not to stir after sugar
is dissolved.
PINEAPPLE PUNCH
To the juice of one fresh, medium size pineapple add
three pints of water, the juice of five or six lemons and
160
sweeten to taste. Add a few candied cherries. Serve
in punch glasses with crushed ice.
GRATED PEARS
Select sweet ripe pears, peel and grate. Serve with
the sweetened cream and egg white whipped together.
EGG LEMONADE
To one quart water add a cup of sugar. Allow this
to come to a boil. Set on ice. When chilled, add the
juice of four or five lemons. Thoroughly whip the eggs
and just before serving turn all into lemonade shaker
and mix thoroughly.
MINT AND CURRANT JULEP
To one-half pint of mashed currants add one-half
pint of water, put through a sieve, then strain through
a cheese cloth. Sweeten to taste and set on ice. When
ready to serve put crushed ice in the bottom of a wine
glass then two or three fresh raspberries or crystalized
cherries, add a few crushed mint leaves and a little
more sugar and fill with the iced currant water.
MINT CUPS
To the juice of five lemons, add a handful of crushed
mint leaves, one cup of sugar (or sweeten to taste) and
cover and let stand thirty minutes. Just before serving
add grape juice and water about half and half. Put a
few mint leaves in the top of the pitcher. Serve very
cold in f rappe glasses.
161
Balanced Menus
FOR SPRING, SUMMER, FALL AND WINTER
following menus are composed of the fewest
number of things that will meet the require-
ments of the body undergoing a normal amount
of activity or work during the four seasons of the year.
They are selected, combined and proportioned so as to
contain all the elements of nourishment the normal
body needs under normal conditions. They contem-
plate an ordinary amount of physical labor and out-
door exposure. If, however, one should be much ex-
posed to cold, fats, sugar and starches should be mate-
rially increased in the winter menus. If they were go-
ing to engage in strenuous physical labor the amount
of proteids and nitrogenous articles should be increased.
If one should be much exposed to the heat of a sum-
mer's sun, the carbohydrate (sugar and starch ele-
ment) should be reduced. It should be borne in mind
that glucose or grape sugar, nitrogenous foods, and all
proteid compounds, build muscle and tissue, while car-
bohydrates, gelatinoids and albumenoids fill the cells
and produce heat and energy.
In the summer and autumn seasons Nature furnishes
an abundant supply of food that can be taken in its
162
natural state, which contains all the elements of nour-
ishment the body requires, but in winter and early
spring it often becomes difficult to procure a well-bal-
anced bill-of-fare, especially as to carbohydrates, with-
out the use of some of the conventional cooked articles.
WHY NO BREAD
In the following menus for the four seasons of the
year the staff of life, so called, has been purposely
omitted or at least reduced to the minimum and in a
form produced from the whole grain.
Conspicuous among the most prolific causes of all
stomach trouble, nervousness, constipation and the long
train of ills that follow, is the bread-eating habit or
what might be called the starch-eating habit.
The growing child can use more starch foods than
the adult because starch (sulphate of lime) builds bone
and teeth. The adult body, therefore, is capable of
using and really needs but very little starch. Of the
total amount of nutrition taken, not more than ten per
cent should be starch, while it is nothing uncommon, in
fact, quite the usual thing, to see the average meal com-
posed of bread, potatoes, peas, beans or grain products
in some form to the extent of 50 or 60 per cent starch.
The residue of starch that cannot be used, if digested,
congests in the capillary vessels, muscles and joints and
makes rheumatism, gout, lumbago and other little evi-
dences of civilization which we call disease. If it is not
163
digested it undergoes fermentation in the stomach caus-
ing intestinal gas, irregular heart action, etc., etc.
When the above disorders have once made their ap-
pearance, one should place themselves immediately
under the care of some competent food scientist who is
capable of prescribing a remedial diet that will first
counteract these conditions and when this is done, a
thoroughly balanced menu that will level or equalize the
diet with the requirements of the body under its vary-
ing conditions of work, age and climate.
164
Early Spring Menu
BREAKFAST.
Oranges or Strawberries.
Sauce dish Christian's Laxative Cereal Flakes.
One egg whipped or boiled two minutes.
Glass or Two of Water.
LUNCHEON.
Fruit Salad, with whipped cream.
Whole- Wheat Bread or Crackers. Sweet Butter
Glass or two of Water.
DINNER.
Cream of Tomato.
Stuffed Tomatoes Mixed Nuts
Green Peas Carrots or New Potatoes,
Unfired or Whole- Wheat Crackers (very few)
Sweet Butter,
Philadelphia Brand Cream Cheese Raisins,
Glass of Buttermilk.
One Glass of Water.
165
Late Spring Menu
BREAKFAST.
Baked Apple.
Protoid Nuts or English Walnuts,
Dates Cream Cheese,
Milk.
LUNCHEON.
Vegetable Salad with Dressing,
Pecan Meats or Protoid Nuts,
Unfired or Whole- Wheat Crackers (very few)
Nut Butter,
Glass of Buttermilk.
DINNER.
Cream of Corn,
Endive Salad with Dressing,
Ripe Olives.
English Walnuts or Protoid Nuts,
Asparagus, Baked Potato.
One or Two Glasses Water.
166
Early Summer Menu
BREAKFAST.
Berries with Grated Nuts,
One or Two very ripe Bananas with Protoid Nuts or
"Beech-Nut" Peanut Butter,
Glass of Milk.
One Glass Water.
LUNCHEON.
Cantaloupe,
Boiled Corn Sweet Butter,
Glass or two of Water.
DINNER.
Lima Beans Boiled Corn,
Lettuce and Tomato Salad,
Protoid Nuts,
Whole Wheat or Corn Bread Nut Butter,
Peach Ice Cream.
One or Two Glasses Water.
167
Late Summer Menu
BREAKFAST.
Sliced Peaches with Cream,
Pecan Meats or Protoid Nuts,
Steamed Whole Wheat with Cream,
Few Dates or Raisins.
Water.
LUNCHEON.
Peaches or Pears,
Vegetable Salad with Dressing,
Protoid Nuts,
Oilman's "De Luxe" Crackers,
"Beech-Nut" Peanut Butter.
One or Two Glasses Water.
DINNER.
Cantaloupe,
Peas in the Pod Boiled Corn
Tomato and Cucumber Salad,
Pecan Meats,
Corn Bread or Unleavened Gems, with Sweet Butter,
Buttermilk,
Sliced Peaches.
Two Glasses Water.
168
Early Fall Menu
BREAKFAST.
Fresh Peaches or Baked Apple,
Christian's Laxative Cereal Flakes,
One Egg Nuts.
Milk.
LUNCHEON.
Two or three Bananas with thin Cream.
"Beech-Nut" Peanut Butter
Two Glasses Water.
DINNER.
Stuffed Tomatoes.
Olives Nuts.
Lima Beans - Beets. 4
Unfired Wafers or Oilman's "De Luxe" Crackers.
Peanut Butter.
Dates Nuts Cream Cheese (Philadelphia Brand),
Cantaloupe.
One Glass Milk or Two Glasses Water.
160
Late Fall Menu
BREAKFAST.
Fresh Pears or Soaked Prunes with Cream.
Nuts,
Unfired Crackers Peanut Butter
Milk.
LUNCHEON.
Baked Sweet Potato,
Buttermilk.
DINNER.
Cream of Pea.
Unfired Wafers or De Luxe Crackers Peanut Butter,
Boiled Corn Carrots in Cream,
Sliced Tomatoes,
Buttermilk.
Sliced Peaches.
170
Early Winter Menu
BREAKFAST.
Apples or Oranges,
Pecan Meats or Protoid Nuts,
Very Ripe Banana with Cream,
Dates or Raisins Cream Cheese (Philadelphia Brand)
Two Glasses Water.
LUNCHEON.
Cream of Rice.
Oilman's "Wheat Crispies,"
Celery Mixed Nuts,
Milk or Water.
DINNER.
Vegetable Salad with dressing,
English Walnuts or Protoid Nuts
Unfired Wafers Peanut Butter,
Onions in Cream Baked Potato,
Fruit Jelly.
Glass or Two of Water.
171
Late Winter Menu
BREAKFAST.
Grape Fruit,
Steamed Whole Wheat,
Protoid Nuts,
Glass of Water.
LUNCHEON.
Corn Bread Sweet Butter,
Buttermilk.
DINNER.
Cream of Corn and Tomato,
Gilman's "Wheat Puffs" or Unfired Wafers,
Celery or any Green Salad,
Mixed Nuts or Peanut Butter (Beech-Nut preferred)
Spinach Baked Sweet Potato,
Apple Float.
Two Glasses Water.
172
Uncooked Banquet Menu
FOR SPRING
Cream of Corn,
Ripe Olives, Stuffed Celery Hearts,
Stuffed Tomatoes with Mayonnaise Dressing,
Strawberry Sorbet,
Pecan Meats, Protoid Nuts,
Unfired Wafers, Sweet Butter,
Orange Baskets,
Unfired Fruit Wafers, "Beech-Nut" Peanut Butter,
Marshmallow Pudding with Whipped Cream,
Fresh Apricot Ice Cream,
Fruit Cake,
Raspberry Nectar.
173
Uncooked Banquet Menu
FOR SUMMER
Iced Cantaloupe with Fresh Cherries.
Vegetable Salad with Mayonnaise Dressing,
Pecan Meats, Salted Almonds,
Unfired Wafers, Sweet Butter.
Fruit and Nut Medley,
Egg Float.
Peach Ice Cream,
Fruit Cake.
Grape Punch.
174
I
Uncooked Banquet Menu
FOR AUTUMN
Cream of Pea,
Unfired Wafers, Ripe Olives,
Cress and Tomato Salad with Dressing,
Pineapple Ice, %
Protoid Nuts, English Walnuts,
Unfired Wafers, Sweet Butter.
Cheese Eggs,
Orange Cups with Whipped Cream.
Vanilla Ice Cream,
Fruit Cake.
Frappe.
176
I
Uncooked Banquet Menu
FOR WINTER
Cereal Soup,
Celery, Ripe Olives,
Unfired Wafers, Sweet Butter.
Tomato and Endive Salad,
Protoid Nuts, Blanched Almonds,
Unfired Wafers, "Beech-Nut" Peanut Butter.
Orange Baskets,
Unfired Fruit Wafers, Date Butter.
Japanese Persimmons with Cream.
Ice Cream,
Fruit Cake.
Mint Cups.
176
Mrs. Christian's Vieno Baby
Food
A SCIENTIFIC BARLEY COMBINATION
HERE is no period in life when so much de-
pends on food as during infancy and early
childhood. Since I entered the professional
field of teaching the science of infant feeding, it has
been my purpose to bring out an infant and baby food
that would meet the requirements of a child from birth
until it is capable of thorough mastication.
Vieno Baby Food is a combination of the most nutri-
tive and purest food articles that can be found. It is
the result or finished product of many years careful re-
search and experimentation.
Vieno Baby Food prepared according to my formulas
is readily soluble and easily digested and assimilated.
It is nearly 99 per cent pure nutrition.
Owing to the ease with which Vieno Baby Food is
converted into energy by the body and its thoroughly
balanced nutritive properties it is an ideal food for
growing children as well as infants.
For prices see page 183.
VIENO BABY FOOD FORMULAS
The following table gives formulas for the prepara-
177
tion of Vieno Baby Food, for infants, from the first to
the twelfth month.
MONTH
5
H
g
&
x
*}
tn
I
x
do
.JS
o.
|
.
.
oz.
oz.
oz.
OZ.
OZ.
oz.
OZ.
OZ.
OZ.
oz.
OZ.
OZ.
Water ....
15
14
II
8
6
5
4
3
2
I
Vieno baby food l .
2
3i
5
6
6
6
6
6
6i
7
Milk sugar .
I
I
I
i
i
1
1
f
i
i
\
i
Whole milk .
4
5
Si
7
8
i
10
10
ii
13
14
15
Lime water .
i
1
i
i
i
i
i
i
i
NOTE. For amount and frequency of feedings, see chapter on Infant
Feeding, pages 58-59.
The above table or formulas are given in ounces. If
the mother or nurse does not have a graduated or an
ounce measuring glass, she can be guided by the fol-
lowing :
2 tablespoons Liquid = one ounce.
2 tablespoons Vieno Baby Food = one ounce.
1 To one tablespoon of Vieno Baby Food add slowly enough cold water
to make into a smooth paste; add to this \\ cups of water. Cook in
double boiler twenty-five to thirty minutes, strain and add water, milk
sugar, whole milk, and lime water, according to age, shown in table
above.
ITS
Directions for Preparing
Vieno Baby Food
Dissolve thoroughly the required amount of Baby
Food and milk sugar in the amount of cold water given
in table according to the age of the child. Cook in dou-
ble boiler from twenty-five to thirty minutes. Remove
from fire, strain, and when partly cool add the milk and
lime water.
The temperature of infant food should range from
97 to 103 F.
In preparing Vieno Baby Food according to the direc-
tions above given some judgment should be used.
Enough water should be added to make up for the
amount boiled away, to bring the food to the consistency
required to feed freely through a nursing bottle.
VIENO CREAM SOUP
Dissolve four tablespoons of Vieno Baby Food
two cups of cold water. Cook in double boiler twenty-
five or thirty minutes, then add three cups of milk,
piece of butter, salt and pepper. Flavor with strained
tomato, corn or chopped celery.
179
Mrs, Christian's Vieno Food
(FOR ADULTS)
A Scientific Preparation for Growing Children, Con-
valescents, the Aged, Those Who Have Poor Teeth, and
for Producing Fat or Gaining Weight.
Vieno Food contains the highest per cent of nutrition
that can be secured from grains. It is prepared so as
to make it readily soluble in the gastric juices of the
stomach, easily digested and assimilated. It is there-
fore, the best form of nutrition that can be prepared for
those engaged in sedative occupations or brain work, or
those who are ill or recovering from sickness of any
kind.
FOR THE THIN OR EMACIATED Vieno Food
being especially rich in carbohydrates and readily as-
similated into the tissues it is especially recommended
for those desiring to gain in weight, strength and vi-
tality.
FOR THE AGED AND THOSE WHO HAVE
POOR TEETH Mastication is of very great import-
ance. There are, however, many thousands of people
who cannot perform this extremely necessary function.
For this class of people Vieno Food is the ideal form of
nourishment and when once used becomes almost indis-
pensable.
180
FOR CONVALESCENTS
The question of balancing the diet of those who are
recovering from disease has long been a problem among
dietitians. Vieno Food contains protein, fats and car-
bohydrates, three of the most important nutrients in
our food in approximately the natural proportions re-
quired by the human body. For this reason it is highly
recommended for sick people and especially conva-
lescing patients.
Full directions are on each package for preparing this
food for the various purposes above named.
181
As a partial compensation to those
who serve the public with honest pure
food products which are named in this
work, we give the following names
and addresses :
O. B. OILMAN
205 Tremont St., Boston, Mass.
"BEECH-NUT" PACKING CO.
Canajoharie, N. Y.
PHOENIX CHEESE CO.
345 Greenwich St., New York City
COX GELATINE CO.
100 Hudson St., New York City
EHMANN OLIVE CO.
Orville, California
182
Price List
MRS. CHRISTIAN'S
Vieno Baby Food
Packed in lo-cent and 2$-cent tins.
25-cent size shipped in cases of 2 dozen,
lo-cent size shipped in cases of 4 dozen.
Trial size, sent postpaid, 25 cents.
Vieno Food
(FOR ADULTS)
Packed only in 25-cent tins.
Shipped in cases of i and 2 dozen.
Trial size 25 cents, postpaid.
Special Discounts to Agents and Dealers.
Address,
Mollie Griswold Christian, Child Specialist
43 7th Avenue, Brooklyn, N. Y.
Office Hours : 10 A.M. to 12 daily.
Phone connection.
183
WE receive every year many hundred letters asking " who
makes the best " and where it can be obtained. These
inquiries cover nearly every conceivable line of goods. In
order to make answers, save time, and contribute to the pub-
lic good we have inserted a few pages of advertising more in
the nature of a directory than general publicity.
Everything advertised on the following pages is the best in
its respective class. THE AUTHORS.
ADVERTISERS' DIRECTORY
FOOD PRODUCTS
"BEECH-NUT" PACKING Co. PRODUCTS
"CRESCO" GRITS AND BARLEY CRYSTALS
DEHYDRO VEGETABLES AND FRUITS
DR. BRUSH'S KUMYSS
OILMAN'S DE LUXE CRACKERS
HAWAIIAN PINEAPPLE JUICE
KARO CORN SYRUP
LOWNEY'S COCOA
MINUTE TAPIOCA
VIENO FOOD PRODUCTS
"WlLHELMA" FlGS AND MARMALADE
H. H. HAYSSEN, V.D.
ATWOOD GRAPE FRUIT Co.
BRUSSON DIETETIC FOOD
MISCELLANEOUS
MRS. CHRISTIAN'S HEALTH MESSAGE
CHRISTIAN'S SCHOOL OF APPLIED FOOD CHEMISTRY
DRESEZY COMBINATION SUIT
GRAB'S FOOT SCRAPER
HAND-I-HOLD BABE MITS
IMPERIAL TEXTILE COMPANY WRAPPERS AND BANDS
J. B. L. CASCADE
LITTLE BEAUTY NIGHT LAMP
SEELY SANITARY FIRELESS COOKER
YALE FRUIT PRESS
MUNCIE'S "FOUR EPOCHS OF LIFE"
MRS. CHRISTIAN'S PRICE LIST
MRS. CHRISTIAN'S CHILD-OLOGY"
MONARCH TYPEWRITER Co.
THE WHITE ENAMEL REFRIGERATOR Co.
CHEMUNG SPRING WATER
MUNCIE'S SANITARIUM
The "MATCHLESS"
Instantaneous Water Heater
SELF-LIGHTING
ADAPTED FOR
Kitchen, Bathroom and Laundry
HOT WATER
WHEN AND WHERE
YOU WANT IT
The construction of the
"Matchless" is so entirely
scientific that hot water is
obtained by the consump-
tion of a very little gas, in
the smallest space practi-
cable, and yet the whole ar-
rangement is so simple that
a child can operate it. Just
two movements light and
control the Heater.
Tested and Approved by GOOD HOUSEKEEPING MAGAZINE
Showing inside
construction of Heater
Send for particulars to
THE MATCHLESS HEATER CO.
HOLYOKE, MASSACHUSETTS
)rinkDote
)ure Hawaiiari
.meappleJimr
A wonderful new, Healthful
all - the year round Drink
A refreshing drink in fever con-
valescence. Physician* prescribe
Pure Pineapple Juice in throat,
stomach, and intestinal troubles.
Dole's is Pure, because:
First: A ripe, smooth Cayenne pineapple, grown in the dear air
and equable climate of the highlands of Hawaii, is in itself as pure
a fruit as grows its Juice is the product of the dew, the abundant
sunshine and the clear and duStless atmosphere of our Pacific Islands.
Second: Dole's Hawaiian Pineapple Juice is the absolutely pure
Juice of these ripe Hawaiian Pineapples. At no Stage of our process
is any foreign element of any kind whatever added to the Juice. It
is handled in apparatus constructed of substances known to be free
from chemical action on the Juice. It contains no added water,
sugar, acids or preservatives of any description. It is not boiled, but
is preserved in bottles in its fresh and unfer merited State by the most
delicate Sterilizing processes known to advanced science.
Drink it Cold poured Straight from the thoroughly chilled
bottle over cracked ice, or in iced tea in place of lemon.
Drink it Hot instead of lemon in Russian tea, or as a better
and easier substitute for hot lemonade, serve three-fifths of Dole's Juice
to two-fifths boiling water poured over a little sugar.
At Druggists. Grocers and Soda Fountains. Trade
supplied through regular channels. Write lor Booklet.
HAWAIIAN PINEAPPLE PRODUCTS CO., Ltd.,
112 Market Street, San Francisco, Cal.
The Medicinal and Food
Value of Grape Fruit
O PEAKING of Grape Fruit, that most delectable
O article of diet and the " aristocrat of breakfast
fruits," Eugene Christian, F.S., says :
" Grape fruit possesses valuable mineral salts, grape sugar, and
citric acid. It is a food, a medicine, and a digester of other food.
It stimulates the peristaltic activity of both the stomach and intes-
tines. It increases the activity of the liver. It counteracts the
effect of over-eating, especially of starches and fats. Taken the
first thing after arising and the last thing before retiring, it is a
natural intestinal laxative."
Referring to the ATWOOD GRAPE FRUIT in
particular, Mr. Christian continues :
" The ATWOOD GRAPE FRUIT is the pride of the man
whose name it bears. There is a man behind the enterprise who
by his knowledge and genius has assembled the finest combina-
tion of conditions that could be put together on American soil,
and having focused these efforts upon the world's finest fruit prod-
uct the result is the Atwood quality of grape fruit."
The ATWOOD GRAPE FRUIT is so far superior to the
ordinary kind that it is admittedly in a class by itself. From the
beginning the Atwood Grape Fruit Company (the largest producer
of grape fruit in the world) has sacrificed everything for QUAL-
ITY. An initial expense of hundreds of thousands of dollars was
incurred; everything that science or experience could suggest
was done to produce QUALITY; even then, many trees, as they
came to maturity, bore just good, ordinary grape fruit, but not
good enough for the Atwood Brand.
Therefore thousands of big, bearing
trees were either cut back to the trunk
and rebudded to SUPERIOR VARIE-
TIES or dug out entirely.
So through the various processes of
selection, cultivation and elimination
has evolved the ATWOOD FLAVOR,
as hard to describe as it is difficult to
produce.
ATWOOD GRAPE FRUIT is sold
by high class dealers and always in the
trade-mark wrapper of the Atwood Grape Fruit Company. Buy
it by the box ; it will keep for weeks and improve.
ATWOOD GRAPE FRUIT CO.
GRAPE FRUIT COMPANY
MANAVISIA,
ality Is Paramount in a'BOHN SYPHON.
PORCELAIN ENAMEL LINED,REFDIGEDAIOR
and the home in which it is used
mailed on.
ENAMEL REFRIGERATOR
NEV^ YORK OFFICE
AND ~ E5CI^IT
39 WEST 42 tf 3T
CHIC.AGO
AJ^D SALESROOM
AOE.JACJCSON BLVD.
MINUTE
TAPIOCA
Makes a dessert not only dainty and enjoy-
able, but possessing great food value. One
of the best known expert chemists in the
country analyzed Minute Tapioca fourteen
years ago, when it was first put on the mar-
ket, and wrote of it as follows :
GENTLEMEN, I have examined your Minute
Tapioca and find it a triumph of new science, a pure
and perfect article, rich in nutriment, readily di-
gested, and delicious.
Yours respectfully,
WILLARD H. MORSE,
Consulting Chemist. Westfield, NJ.
This is a rare instance in which a
scientist becomes enthusiastic and
praises the article tested. So much for
Minute Tapioca's value now a word
as to its convenience.
IT REQUIRES NO SOAKING
but is like the Minuteman, always ready.
Quickly cooked, never soggy, gummy, or
lumpy, but light and delicious.
A Package Makes 6 Quarts
Ask your grocer for it. Look for
the MINUTEMAN on the package
MINUTE TAPIOCA COMPANY, Orange, Mass.
If You Took a Bath But Once a Year
Could You Expect to Be Healthy ?
I can prove that 90 per cent of all ailments are due to one cause. It is per-
fectly safe to say that the great majority of all ills are caused by the failure
to eliminate thoroughly from the system the waste products of digestion.
Every drop of blood in the body circulates through the colon twice in
24 hours, and taking up by absorption the poisons contained in the waste,
distributes them throughout the body. This is the cause of indigestion, head-
aches, palpitation, dizziness, and even more serious ills. It weakens the sys-
tem and renders us subject to countless other diseases, either by contagion or
otherwise. It is the immediate cause of appendicitis.
The world-famous Prof. Metchnikoff has been widely quoted as stating un-
qualifiedly that if the colon which contains these waste products were removed,
people would attain twice the age that they now do.
Our treatment cleanses the colon and makes removal unnecessary.
The Internal Bath
THE j. B. L. Cascade
is the original and only perfect appliance ever especially made for eliminating
this waste from the system.
It has received the very highest endorsement from Dr. A. Wilfred Hall,
Ph.D., LL.D., and W. E. Forest, B.S., M.D., two of the greatest authorities on
internal bathing that ever lived ; thousands of physicians in this country and
abroad are prescribing and using it in their practice, and fully half a million
people are using it to-day. _
Worth $1,000 to Her Within One Week
" The following is what the J. B. L. Cascade did for me in one week :
" I had been troubled for years with stomach and intestinal pains, extreme
nervousness, physical weakness, loss of appetite, etc., until life was a burden to
me. I tried my physicians but without relief. About one week ago I learned
of your Cascade treatment and at once procured it. Since then my nervous-
ness has gone. I sleep like an infant, awake thoroughly refreshed, and feel
like a new being.
" 1,000 could not buy the Cascade I now possess unless I knew I could
purchase another. May the choicest favors of life be given to you and yours
for this boon to the human family. Gratefully yours,
"MRS. H. DAVIS, 219 West 34th St., New York City."
I will be very glad to give free consultation on request to anyone who writes
me, and assure you that you will learn something about yourself that you never
knew before. I will also send my free book, "The What, The Why, The
Way," which gives many interesting facts on the subject of internal bathing.
Remember, consultation involves no obligation.
Address, Chas. A. Tyrrell, M.D., Dept. C, 134 W. 65th Street, N.Y.
"NO THREE O'CLOCK FATIGUE"
The quiet, unruffled, self-poised operator, whose work is always on time
the one who shows no trace of " nerves " at the end of her day's work
finds in one of the exclusive features of the Monarch Typewriter her
greatest aid to promptness and assurance against " three o'clock fatigue."
That feature is
Monarch 1 ^
SEND FOR MONARCH LITERATURE
Learn the many reasons for Monarch superiority. Then try the Monarch
and be convinced that Monarch merit rests in the machine itself, not
merely in what we tell you about it.
THE MONARCH TYPEWRITER COMPANY
300 Broadway, New York
BRANCHES AND DEALERS EVERYWHERE
GRAB'S FOOT SCRAPER
Mud, snow, dust, and
dirt will not be tracked
over your floors if you
Use Grab's
Foot Scraper
outside your door.
The only device made
which cleans bottoms
and sides of shoe in
one operation. Has
ten parallel plates for
scraping soles and two
stiff bristle brushes
which clean sides of
shoe. Adjustable to
any size. Handsomely
enameled ; looks neat.
Can be rotated and
swept under. Fastens to doorstep or any handy place. Get one and save use-
less work. Price, $1.00. If your dealer will not supply you, don't take sub-
stitute, but send your order direct to us. Illustrated folder FREE.
YALE FRUIT PRESS
The best, most practical, and durable press on the
market. Unequaled for making
Jellies, Jams, Cider, Grape Juice, Sausage, Lard,
and hundreds of other things. Every home should
have one. Saves time, labor, and trouble and soon
pays for itself. The Yale Fruit Press is easily used and
easily cleaned. Clamps to any table or handy place.
Place cotton bag filled with material in colander, fix
beam in position, attach crank to wheel and every
pound pulled on same exerts 48 pounds pressure on
contents. Made of steel and iron, plajed. Four quart
size, price only $3.95. If your dealer will not supply
you, do not accept a substitute, but order^direct of us.
Sold on 10 Days' Trial. Money back if not satisfied.
Write today for FREE booklet "Aunt Sally's Best
Recipes " of interest to every housewife. Also gives
full description and prices of Yale Fruit Presses.
VICTOR. M. GRAB & COMPANY
Patentees and Sole Manufacturers
567 Ashland Block Chicago, U.S.A.
TO THE READER
Owing to the fact that my De Luxe crackers have been
mentioned in the text of this book, and have been recom-
mended by the author for the convenience of those who may
want my goods, or who may desire particulars in regard to
prices, etc., I herewith give the following partial price list,
which covers the articles mentioned in the book and a
few other specialties which the pure food advocate will be
interested in.
PER LB. PER Doz.
Wheat Crispies (buttered, toasted, and salted) . 25 cents $3.00
Naturals (bran crackers) 20 cents $3.00
Wheat Puffs (whole wheat sponge crackers) . 15 cents $3.00
Diet Wafers (entire wheat water crackers) . 15 cents #2.40
Specialty Fruit Wafers (whole wheat flour and
Sultana raisins) 25 cents $3.00
Royal Oat Wafers (a blending of whole wheat
flour and oats) 20 cents $2.40
No higher recommendation could be given a food com-
modity than to receive the endorsement of Eugene and
Mollie Griswold Christian, who are the most prominent
pure food advocates in the country.
If these goods cannot be obtained from your dealer, please
call his attention to them.
All further inquiries should be directed to
O. B. OILMAN
Specialty Biscuit Manufacturer
205 Tremont Street Boston, Mass.
In every dish where sweetening is needed
Oyrup used instead of sugar
result in more tempting, appetizing,
and wholesome cooking.
Use it in gingerbread, gingercake,
preserves, pastry, puddings, and other
desserts, and in sweetening vegetables
it imparts a flavor not to be obtained
from any other sweet. More easily
digested and strengthening
than sugar.
Corn Products Refining Co,
THE BEECH-NUT PRODUCTS
mentioned in the recipes in this book can
be purchased of grocers in general. If
you have difficulty in securing them, write
to us and we will tell you the name of a
nearby dealer who sells Beech-Nut Prod-
ucts or will otherwise arrange to supply
your requirements.
BEECH-NUT PACKING COMPANY,
CANAJOHARIE, NEW YORK
Chemung
Spring Water
OFFICE:
401-403 W. 24th St.
New York City
Chemung
Spring Water
Bottled at
the Spring
As a partial compensation to those who serve the
public with honest pure food products which are
named in this work, we give the following names
and addresses :
O. B. OILMAN, 205 Tremont St., Boston, Mass.
"BEECH-NUT" PACKING CO., Canajoharie, N.Y.
PHCENIX CHEESE CO., 345 Greenwich St., New York City
COX GELATINE CO., 100 Hudson St., New York City
EHMANN OLIVE CO., Orville, California
The Word " CRESCO " tradmark cross linp on ev^ry package
is to
" 24 carot" is to gold. U^SldlS X^MftL^FOOoP
(AMD LIVES TMB8LES
teodyKr tick J^"V *
kkfovp&j^a. lHjpCcrtcia>tolM
Ask Your Grocer FAR WELL f RHINOS. WATERTOWN, ICY., U.S.A.
FARWELL & RHINES, WATERTOWN, N.Y.
package T^g word ic CRESCO "
FOR
SPEPTICS is to grain what
ES 110 OBESITY " 2 4 carot " is to gold.
, wrte
Y..U.S.A. Ask Your Grocer
"WILHELMA" PRESERVED FIGS
AND
FIG MARMALADE
SPECIALLY NICE FOR LAYER-CAKE
Finest of Desserts, Dainty Tidbits, or Sweetmeats
Put up by mother right in Orchard, thus retaining
the peculiar rich fig-flavor and medicinal properties
Luscious, Wholesome, Very Nutritious, Easily Digested
Highly recommended by physicians for convalescents, invalids, dyspeptics, etc.
NOT TO BE COMPARED WITH DRIED FIGS
Mrs. H. H. HAYSSEN, CHUNCHULA, ALA.
P. S. We also preserve " Wamello," Scuppernong pulps, hulls, Jelly, etc.
Infallible Cure for Constipation
CHRISTIAN'S VIENO BRAN
THE MUNCIE
SANATORIUM
Brooklyn Borough
New York City
117-119 MACON STREET
CORNER MARCY AYE.
FOR THE CURE OF
CHRONIC DISEASES
Edward H. Muocie, M.D. Gynecology
Elizabeth H. Monde, M.D. 'and Surgery
Curtis H. Muncie, D.O., Osteopathy
TELKPHONE 495 BED.
NOTE. Hemorrhoids (Piles) or any rectal trouble even though the patient may
not be conscious of it will cause the most distressing and obstinate digestive and
nervous disturbance, as will also slight or exaggerated uterine troubles, and osteopathic
lesions.
ALL OF THE
CHRISTIAN HEALTH FOODS
WILL BE SERVED AT
DR. MUNCIE'S SANATORIUM
BRUSSON DIABETIC FOODS
FOR
Diabetes, Bheumatism, Obesity, Starch Indigestion, etc,
f\t IBTEriVI DDETAV^ (THE MOST PALATABLE
GLUTEN BREAD &READ IN THE WORLD)
Gluten Macaroni, Vermicelli, Noodles, Small Pastes, etc.
Brnsson Foods have received the endorsement of all prominent physicians
throughout the world. Write for Pamphlet.
&USTAV MULLEE, 11 Vest 27th Street, NEW YOKE CITY
DRESEZY
COMBINATION
SUIT
Waist, Shirt
and rants
all in one
LOCK-STITCH
GUARANTEED
NOT TO RIP
Summer Weight
Knee-length
and sleeveless
Winter Weight
Full-length
and sleerelesa
Heavy Weight
Full-length
with sleeves
Corset Buttons
and pintubcs
Combed Yarn
superior finish
ASK YOUR DEALER
PORT LEYDEN KTG. CO.
PORT LEYDEN, N.Y.
MARRIED]
A.
T
E
D
Four Epochs
of Life
A New Book
A FASCINATING STORY DEAL-
ING WITH SEX LIFE, FROM IN-
CEPTION TO MATURITY, GIVING
EXACT INFORMATION. BY A
MOTHER AND SURGEON
" Entrancing and uplifting to the ENTIRE
FAMILY. . . . Destined to be in every
home. . . . The best work on the sub-
ject I have ever read." From a two-page
review, American Medical Journal.
This book reveals the truth about
children, young folks, and parents.
Told in the form of a beautiful story by
Dr. Elizabeth Hamilton Muncie
THE MUNCIE SANATOEIUM
Macon St. and Marcy Ave., Brooklyn, N.Y.
For sale by the Author
Cloth binding, postpaid . .
Paper binding, postpaid . .
"Every Mother's Son," by Dr. Muncie, 25c
Infant's Wrappers and Bands
Fine, Soft, Elastic Texture
Strong, Thin, Flexible Seams
All seams on the outside; nothing inside to
hurt the child. Each garment packed in a
Sanitary Hygienic Package. Recom-
mended by authorities who know what is
best for your infant.
Ask Your Dealer For Them
Imperial Textile Company
UTICA, N.Y.
Stop the Habit
Of THUMB
SUCKING,
so harmful to
digestion and
productive of
unshapely
teeth
ttf
HAND-I-HOLD BABE MITS
break up this bad habit, and also pre-
vent Scratching in Eczema. They
are spun from aluminum in 4 sizes,
suitable from infancy to 7 years of age.
At druggists, or by mail prepaid, $1 .50
per pair. State age of child in order-
ing. R. M. CLARK & CO, 164
Federal St., Boston, Mass.
Onoe filled with kero-
sene it will burn 40
hours. Absolutely
odorless. Handsomely
Constructed of brass,
nickel-plated. Pro !
Tided with wick to
last several years.
Can be used in entries,
hallways, closets'
nwsery and sickroom.
At your dealer's or
by mail, postpaid, 65c.
Silver &. Co.
812 Hewes St.,
Begfs'd trademark 40588.
If one is If one is
Tired Thirsty
If one is
Overtired
One bottle of
DR. BRUSH'S
KUMYSS
will give a comforting
sense of satiation with-
out a surfeiting feeling of
discomfort.
Not a Medicine
First-class druggists have
It, 250; others sell imita-
tions.
The Seely Sanitary Fireless Cooker
does Superior Fireless Cookery, a distinctive art developed
by Mrs. Frances A. Seely. Perfect results in Cereals,
Starches, Soups, Meats, and Dried Fruits. Cooker all wash-
able metal. Copper lining. Hair felt Insulation. Keeps
hot. Five years experience in Success. The only
Cooker ever made to do true fireless cookery perfectly.
Five sizes, 3 persons to 300. Write for particulars and
booklet of testimonials to the
FRANCES A. SEELY CO., 5809, Rosalie Court, Chicago, Illinois.
ro
T)eKvd
~^^ } ^r^r t^.,., jf ^*.m* .
VEGETABLES, FRUITS,
AND CREAM SOUPS.
By means of a New Process,
All Water and Waste taken out.
All Flavor and Delicious Goodness left in.
That's why they are so economical, so nu-
tritious and palatable.
Crisp-dry; but as fresh as when they grew.
All of the water taken out by dehydration.
Dehydro Products come to your table as
fresh as dew.
Ask Your Grocer for Spinach, Green Beans,
Sweet Corn, Cranberries, Rhubarb,
Soup Vegetables and Cream Soups put
up in Family size packages.
AMERICAN DEHYDRATINC CO.
Waukesha, Wi8.
H. H. HAYSSEN, V. D.
Goitre Specialist
Chunchula, Alabama.
22 YEARS' EXPERIENCE.
Is Good Cocoa
LEARN FOOD SCIENCE
For Your Own Health's Sake and that of
Your Family
Or in Order to Become a Practicing Food
Scientist
The new science of Applied Food Chemistry is the
greatest preventive and curative study of the age. The
foremost " physicians " of the future will be Food Scien-
tists.
Applied Food Chemistry is easy to learn and easy to
practice ; it is the simplest and most natural of health-
giving agencies. Its scientific teachings can be success-
fully applied to your own health or those of your family,
with certain results. Or you can take the degree of F.S.
(Food Scientist) and quickly establish, with my coopera-
tion, an exceedingly influential and lucrative practice.
A Good Food Scientist can Earn $10,000 a Year
This is the richest branch of drugless healing the
profession. of the future. The Food Scientist stands Supe-
rior to any regular physician or teacher, because food is
fundamental and the supreme importance of right eating
is being more and more recognized by every system of
healing.
EUGENE CHRISTIAN
CORRESPONDENCE SCHOOL OF
APPLIED FOOD CHEMISTRY
is the only school in the world teaching this modern science.
It teaches how to accurately interpret symptoms (true diag-
nosis) ; how to trace them back to errors in the selection,
combination, or proportion of foods ; and then shows just
how to correct these errors, how to cure through right feed-
ing the ills that wrong feeding has produced.
It is estimated that a fraction over 90% of all disease is
caused by errors in eating. Scientific feeding, therefore, is
the broadest field in the relief of human suffering.
My new book, " The New Curative Science," tells all
about this Course of Study. IT Is FREE SEND FOR IT.
EUGENE CHRISTIAN
SCHOOL OF
APPLIED FOOD CHEMISTRY
43 Seventh Aventie, Brooklyn, N*Y.
COX'S
INSTANT POWDERED
GELATINE
"The Checkerboard Pa.cka.ge"
COX'S GELATINE has been the
standard of the American market since 1 845.
It is manufactured under ideal conditions, and
is guaranteed absolutely pure.
On request we will forward, postage paid, COX'S
MANUAL OF GELATINE COOKERY,
containing over 200 recipes
THE Cox GELATINE COMPANY
(Representing J. & G. COX, Ltd.)
100 HUDSON STREET, NEW YORK
Health-
AND
"Backbone"
for you in the Radiant
Energy of Electric Light
the vigor that means
success.
You can't be healthy unless you sweat to throw
off the body poisons.
But ordinary summer sweating is debilitating; on the contrary,
Electric Light is a tonic heat, and the rub-down following removes
the body wastes which the pores throw off. The
Battle Creek
Electric Light Bath
is a wonderful penetrating tonic, generating heat in the depths of
the tissues and the deep layers of the skin. For brain workers
the Battle Creek Electric Light is one of the surest roads to
Efficiency. Can be placed in any bathroom or bedroom. 4 cents
worth of electric light gives a thorough bath, no attendant
needed. Ready instantly.
Stnd for Free Book of Home Treatments. Illustrations and full details
of oui Standing and Folding Cabinets, prices and terms. Cabinets
are built to last a life-time, shipped complete on 10 days' trial.
Sanitarium Equipment Company
302 W. Main Street, Battle Creek, Mich.
^|P"HROUGH the five centuries mark-
VU ing the evolution of the piano, no
name has made so great an impress, or
has signified so much in the creation of
the piano the perfect instrument of
music of modern times as the name
STEIN WAY
To own a Steinway
is to possess the best.
UPRIGHT PIANOS from $550 UP
GRAND PIANOS from $750 UP
STEINWAY & SONS
STEINWAY HALL
107 and 109 East 14th Street, New York
Subway Express Station at the Door
** H X ' c ^J ^ v ^IE^ *
"2 2 o " u -!3 oJ , >k.\
The Greatest Comfort a MOTHER Has Ever Known
K. R. O. is the only safeguard, made for a sleeping child,
that can be attached to any bed in the house.
K. R. O. is made of metal, is indestructible, ornamental,
safe, convenient and inexpensive.
On receipt of $3.00 we deliver by Express, charges prepaid.
Address K. R. O. COMPANY, GAINESVILLE, FLORIDA
Thousands of children fall out of bed every night and are never
injured. Some fall just once and are injured for life or instantly killed.
WHO IS WILLING TO TAKE THIS CHANCE?
This Cocoa, recommended by Mrs. Christian, is
simply the choicest cocoa beans ground very fine.
Every atom of it is cocoa and nothing but cocoa.
It has a delicious, natural flavor.
MILLENNIUM
EXTRACT
NOT MADE FROM FLESH
Makes perfect Consomme, Broths, Gravies, Sandwiches,
and adds Flavor and Interest to Any Dish
Millennium Extract is manufactured in England under
perfect Hygienic conditions. It is made entirely from
Vegetables, and not from the refuse of slaughter houses.
Eugene Christian writes: "MILLENNIUM EXTRACT affords an endless variety
of delicious and satisfying dishes; it is as indispensable to the vegetarian as flesh
Is to the meat eater."
Boston New York Chicago Los Anjeles
S. S. PIERCE CO. ACKER, MERRALL & CONDIT CO. C. JEVNE & CO. n. JEVNE CO.
Pittsburr Detroit Kansas City
KAUFMAN BROS. G. 4 R. McMILLAN CO. UNITY PURE FOOD Ct.
Sent prepaid anywhere upon receipt of P. O. money order, cash, check, stamps
2 oz. jar, 30c.: 4 oz. Jar, S5c.: 8 oz. jar, $1.00
THE MILLENNIUM FOOD COMPANY, BOSTON
ROBINSON'S Sterilized Baking Testers
ONLY SAFE TESTER
Good Housekeepers no longer use germ laden splint from broom.
Sold in all communities, or sent direct. Price, 10 cents.
ROBINSON'S Sterilized Vegetable and Fruit Testers
Do not mar or break as bf old method.
WSED. Package, 10 cents.
ONCE USED, ALWAYS
ROBINSON'S STERILIZED BAKING TESTER CO.
IS OLD BROADWAY, NEW YORK CITY
Tour "maid" troubles disappear if you use our
revolving table server, "SERVIETTE," to serve your
"maidless meals." This is made in oak (any finish),
imitation mahogany and solid mahogany, als in
glass. Sets on the center of the table and revolves
freely; can be removed instantly; is used to pass all
food at the table and an ornament to every home; y
large enough to be useful- A \ tabl
<? -* W
IColli* a.
ti says:
"A 'Serrett*'
should be on
every Ameri-
can dining
le."
rite to-daf
for 1 1 lust rate*
booklet.
Approved by Gtii
Honsekeepio; tastibte.
McfiriwMfg.C9.
30 South St.
McQraw, N. T.
r iSNey rrfnML
AFRAID OF DARK are many delicate children.
When Mother can't sit by the bed till a timid child
sleeps, put a warm COMFORT BUNNY in the
nervous little hands.
Patented Fear and cold keep children awake, but this
friendly warmth calms and comforts.
Bunny has a white washable cover, looking like a young rabbit
with pink eyes and a fur tail.
Inside is a shaped rubber bag of best quality. Pour in a pint of
hot water and observe the calm contentment of child.
Postpaid. $1.50. Mother Bunny, $2.00.
By Mistress Patty Content Comfort. ANDOVER. MASS.
Vieno
Self -Raising Bran Meal
The Perfect Bread Food
Full box by mail, 35 cents
Mollie Griswold Christian, 611 West End Ave.,N. Y. City
Food Science Learned at Home
You can get this Diploma
Studying only a few hours a day
PAC-IMILE OP DIPLOMA UtEMKBO)
This correspondence course of study will qualify you
to practice Food Science. It will confer upon you the
degree of F. S. D. (Doctor of Food Science). It will
teach you
FIRST : How to make correct diagnosis.
SECOND : How to cure stomach and intestinal trouble
with food.
THIRD: It teaches you how to build the body up, and
keep it up to 100% of efficiency.
FOURTH: It will teach you how to prescribe a perfect
diet for yourself and family.
My book, "The New Curative Science," SENT FREE, tells all
about this modern course of study, and my special summer offer.
Eugene Christian School of Applied Food Chemistry
61 1 West End Avenue
New York City
Vieno Self-Raising Bran Meal
What It Contains
It contains no baking powder, soda or leavening. It con-
tains nothing but pure grains, their different parts so combined as
to be self-raising when subjected to moist heat. It is in trutk
SELF-RAISING. It is a triumph of the food scientist.
It is rich in natural carbohydrates (sugar and starch),
mitrogen, protein, mineral salts and phosphates. It contains
practically every element of nutrition the body needs in approxi-
mately the right proportions. A person could live indefinitely
n bread made from this meal.
What It Will Do
It gives to the body the highest form of nourishment. It
regulates both stomach and intestinal digestion and aids, there-
fore, in the digestion of other foods. It puts back into the diet
the things which modern milling methods take out. It is truly a
natural food and produces a natural result.
Its Economy
A lOc. box of Vieno Self-Raising Bran Meal will make fifty
gems or muffins, which is about 2#c. per meal for the average
family, less than half the cost of bakers' bread.
It Is for General Use
While Vieno BRAN MEAL is remedial, curative and in
the highest sense a health food, it makes the richest and most
delicious bread or gruel that can be made from any combination
of grain ; it is therefore intended for general use.
What it contains, what it will do, its economy and its de-
liciousness, all recommend it to thoughtful people.
Prices of Vieno Self-Raising Bran Meal
Per Box ........ $ .10 Per regular case of 3 doz. . $3.60
Per trial case of 1 doz. . . . 1.20 Full size box by mail ... .35
Special Trade Discount to Agents and Dealers
MoIlieGriswoId Christian, 61 1 West End A ve., N. Y; City
Mothers-to-be and Mothers-that-are
A W^omans Message to You
You know theoretically, of course, that feeding is the all-impor-
tant thing for you, during pregnancy and while nursing your child ;
and later, that it is the all-important thing for the child itself.
But you do not know and very few physicians know what
right feeding is in either case. This ignorance costs hundreds of
thousands of little lives every year, in this country alone, and pro-
duces hundreds of thousands more of weak sickly children who are
unable to fight the battles of life.
But I know how to prescribe scientifically the diet that each
individual mother-to-be or nursing mother needs, how and in just
what proportion to supply the food elements which her system
requires, and, through her, that of her child. For years, I have
made a specialty of the disease-preventing and curative feeding of
babies, women, and children.
All of my knowledge is at your command. It may be the means
of saving your child's life. My system of feeding brings about
easy births and insures abounding vigor in both mother and child.
It does away with all excuses for artificial and harmful drugging
of every kind. Can you do without such knowledge ?
Drop me a postal and I will give you full information about my
system.
MOLLIE GRISWOLD CHRISTIAN
WOMAN AND CHILD SPECIALIST
4.3 SEVENTH AVENUE BROOICLYN, N.Y.
A Health Message
To Women
I teach women all the natural laws of health. I teach
them how to interpret symptoms (true diagnosis).
Symptoms are merely the language of the body. When
you understand them you know the causes. When you
know the causes the remedy naturally suggests itself.
I teach you how to apply the natural remedy. In other
words, how to remove the causes, how to stand out of
Nature's way and give her a chance to do the curing.
I make a specialty of treating all forms of stomach and
intestinal trouble by scientific feeding.
I have made a careful study for many years of women's
disorders and Nature's remedy of cure.
I teach them these things by correspondence or in
person.
Write for one of my diagnosis forms and further in-
formation.
MOLLIE GRISWOLD CHRISTIAN
WOMAN AND CHILD SPECIALIST
43 SEVENTH AVENUE BROOKLYN, N.Y.
Offiide Hours, 10 A.M. to 12 M., Daily
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