One-half cup of thick cream sauce,One-half cup of stewed tomatoes,One tablespoon of grated onion,One teaspoon of salt,One teaspoon of paprika,One tablespoon of grated cheese.
One-half cup of thick cream sauce,One-half cup of stewed tomatoes,One tablespoon of grated onion,One teaspoon of salt,One teaspoon of paprika,One tablespoon of grated cheese.
One-half cup of thick cream sauce,
One-half cup of stewed tomatoes,
One tablespoon of grated onion,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of grated cheese.
Blend and put through the fine sieve. Serve hot.
Place one cup of milk in saucepan and add three level tablespoons of flour. Stir with a fork or egg-beater until well mixed and then bring to a boil. Cool for three minutes and then stir constantly. Remove from the fire and use.
One cup of thick cream sauce,Juice of one-half lemon,One teaspoon of paprika,One teaspoon of salt,One tablespoon of fresh grated horseradish.
One cup of thick cream sauce,Juice of one-half lemon,One teaspoon of paprika,One teaspoon of salt,One tablespoon of fresh grated horseradish.
One cup of thick cream sauce,
Juice of one-half lemon,
One teaspoon of paprika,
One teaspoon of salt,
One tablespoon of fresh grated horseradish.
Beat to mix and then serve either hot or cold.
Place in a saucepan
Two grated onions,One green pepper,Two tomatoes, chopped very fine.
Two grated onions,One green pepper,Two tomatoes, chopped very fine.
Two grated onions,
One green pepper,
Two tomatoes, chopped very fine.
Cook slowly until soft, and then cool and add
Six tablespoons of salad oil,Three tablespoons of vinegar,One-quarter teaspoon of mustard,One-half teaspoon of pepper,One teaspoon of salt,One-quarter teaspoon of sugar.
Six tablespoons of salad oil,Three tablespoons of vinegar,One-quarter teaspoon of mustard,One-half teaspoon of pepper,One teaspoon of salt,One-quarter teaspoon of sugar.
Six tablespoons of salad oil,
Three tablespoons of vinegar,
One-quarter teaspoon of mustard,
One-half teaspoon of pepper,
One teaspoon of salt,
One-quarter teaspoon of sugar.
Mix thoroughly and serve cold over the fish.
Add two tablespoons of grated horseradish and one tablespoon of Worcestershire sauce to either cream sauce or brown sauce.
Split open and then remove the seeds from one dozen chilis (green peppers). Now scrape the three or four veins to remove seeds that run through the pepper lengthwise. Now drop them into boiling water for fifteen minutes. Remove the skin and chop fine. Place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions. Cook slowly until tender, taking care not to brown. Now add two tablespoons of flour. Blend well and then add the chilis and
Two cups of tomato pulp rubbed through a fine sieve,One cup of boiling water.
Two cups of tomato pulp rubbed through a fine sieve,One cup of boiling water.
Two cups of tomato pulp rubbed through a fine sieve,
One cup of boiling water.
Simmer slowly until thick, smooth sauce. Season with salt to taste. Rub hand with salad oil, before preparing the peppers, to prevent burns.
To prepare chocolate as a beverage it is necessary to boil or cook it thoroughly. The mere fact of pouring boiling water or milk upon the cocoa will not cook it sufficiently.
The Mexican epicure long ago discovered that to make chocolate successfully, it is necessary to beat it continually and he thus perfected a chocolate whip which is a wooden beater with a number of wooden rings fastened to it; when this is used to stir the chocolate it churns the mixture to a froth.
The French use a number of switches, bound into a whip. The American housewife uses a flat wire whip for this purpose.
Cocoa.—Place in a saucepan three-fourths cup of water and two level teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and then cook for five minutes. Beat continually, then add one-fourth cup of scalded milk for each cup of cocoa. Bring to a boil again and then serve.
Chocolate.—Use three ounces of chocolate to one quart of water. Cut the chocolate fine and then add water and stir constantly. Bring to a boil and cook for ten minutes. Add one cup of scalded cream and then bring again to boiling point and serve. One tablespoon of whipped cream may be added to each cup just before serving.
From an old tea merchant in London I received my instructions for making a perfect cup of tea. First rinse out the teapot with cold water and then fill it with boiling water, and let stand while you bring the water intended for the tea to a boil. Just before the water boils, turn out the water in the teapot and wipe dry. Then add the tea leaves and pour on the freshly boiled water. Cover the pot with a tea cosy or wrap in a towel and let stand exactly seven minutes. The tea is now ready to drink. This will give you a delicious drink of ambrosia that will delight the heart of true lovers of a good cup of tea.
The use of a cosy for the teapot is to hold the heat in the pot and thus prevent quick cooling. Use one level teaspoon of tea to each one-half pint of water. Measure the water before boiling. The water must be poured on the tea immediately upon reaching the boiling point. After boiling for two minutes or longer the water quickly loses its natural gases.
Many varieties abound in the market. Among the best is the Arabian, with Liberian and Maragogipo closely following. After the coffee is harvested the quality and the value depend on the care in curing and packing. Brazil supplies the United States with about 80 per cent, of all the coffee used. Mexicoand Central America together furnish about 17 per cent., thus leaving about 3 per cent. from foreign countries.
Various brands of coffee known by the housewife are:
Mocha,Java,Rio,Santa Bourbon,Santa,Maracaibo,Bogota,Peaberry.
Mocha,Java,Rio,Santa Bourbon,Santa,Maracaibo,Bogota,Peaberry.
Mocha,
Java,
Rio,
Santa Bourbon,
Santa,
Maracaibo,
Bogota,
Peaberry.
The first named are the most expensive, the last named the cheapest. The word "blend" when used with coffee means a mixing of two or more varieties, producing a coffee of various strengths and of a smooth, mellow flavor.
After the coffee is roasted it should be kept in air-tight cans. Grinding is the next important step, and this must be just right to get the full strength. Coffee coarsely ground is not desirable, as it requires a long time to infuse and is therefore wasteful. A medium fine grind will be found practical for those who use the old-style coffee pot. To filter, using the percolator, the coffee should be quite fine. The water falls continually over the coffee and produces a uniform cup.
How to make good coffee, using the old-fashioned coffeepot: Place one level tablespoon of medium finely ground coffee in the pot for every cup desired; add the water and bring quickly to the boiling point. Stir with a spoon and then add a small pinch of salt and four tablespoons of cold water to settle the grounds. Let it stand in a warm place for five minutes; then serve.
Percolator method: Place three-quarters of a level tablespoon of finely ground coffee in a percolator for each cup desired. Add the water and then place the pot on the fire. Let the coffee filter just four minutes after the first pumping of the water in the glass top shows a coffee color. This will produce an even, uniform cup of stimulating beverage.
French breakfast coffee: Make the coffee by the method desired, making only one-half the usual quantity. Now heat to the boiling point sufficient milk to fill each cup one-half full. When ready to serve, pour the hot milk in the cup and then fill it with coffee.
This coffee is usually drunk from the demi-tasse. Therefore, it should be of superior strength, usually one and one-quarter tablespoons are allowed of very finely ground coffee for every two cups. It is percolated until the liquid is very strong and is rich black in color; this takes, usually, from eight to ten minutes after the coffee first shows its color in the glass top of the percolator.
Many of the old Spanish and French grandees, who were the forefathers of the Franco-Spanish new world city, New Orleans, brought with them the beautiful china coffee pot of yesteryear. The making of the after-dinner coffee was an art indeed.
The pot was filled with hot water and then set in a pail of boiling water to keep warm while the coffee was milled. Generally it was roasted fresh every day. It was ground into a fine flour, then tied in a piece of thin, fine muslin. The water was drained from the heated pot and the coffee was placed in it. Then fresh boiling water was poured in. The spout and top were closely covered with a napkin and the pot returned to the pail, containing sufficient boiling water to keep the pot hot. It was placed before the fire to brew; this usually took from ten to fifteen minutes. The coffee was ready and its delicious aroma and flavor amply repaid one for the time and trouble taken to make it.
Coffee made in the usual manner and then served with plain and whipped cream.
The coffee for this style is ground into a fine flour, and is then covered with cold water, brought to the boiling point, sweetened and served without straining or filtering. Russian coffee is heavy and black and is frequently served with a slice of lemon.
A cool drink, with plenty of ice tinkling in the glass, refreshes and invigorates one at the close of a warm day. The housewife may prepare with little trouble many delicious fruit flavors from fresh fruits that can be quickly turned into thirst-quenching beverages, by adding ice and a little carbonated water.
Plain carbonated water may be purchased in either pint or quart bottles; and if a good cork is used to stop the opening of the bottles, after removing the caps, it may be used at intervals, providing it is kept on ice.
Place two teaspoonfuls of tea in a pitcher and pour over it one cup of boiling water. Cover closely and let stand for one-half hour. Drain and then place in the ice box until needed.
To serve—place four tablespoons of the tea infusion in a tall glass and add
Juice of one-half lemon,One-half cup of crushed ice,Three mint leaves,
Juice of one-half lemon,One-half cup of crushed ice,Three mint leaves,
Juice of one-half lemon,
One-half cup of crushed ice,
Three mint leaves,
and fill with carbonated water.
Use pulverized sugar to sweeten if desired.
Place one box of currants in a saucepan and add three cups of water. Bring to a boil, mashing with potato masher. Cook for fifteen minutes and then strain. Add two cups of sugar and bring to a boil. Cook for five minutes and then cool. Place one-half of the currant syrup in a tall glass and add
One-half cup of crushed ice,One tablespoon of lemon juice,Six mint leaves,
One-half cup of crushed ice,One tablespoon of lemon juice,Six mint leaves,
One-half cup of crushed ice,
One tablespoon of lemon juice,
Six mint leaves,
and fill with carbonated water.
Pare and grate one pineapple. Place in a saucepan and add
Two cups of sugar,Two cups of water.
Two cups of sugar,Two cups of water.
Two cups of sugar,
Two cups of water.
Bring to a boil and then simmer slowly for fifteen minutes. Cool and then add
One pint of crushed ice,One cup of carbonated water,Juice of two lemons.
One pint of crushed ice,One cup of carbonated water,Juice of two lemons.
One pint of crushed ice,
One cup of carbonated water,
Juice of two lemons.
Place the yolk of an egg in a small bowl and add
Three tablespoons of pulverized sugar,Two tablespoons of lemon juice,One-half cup of ice-cold water.
Three tablespoons of pulverized sugar,Two tablespoons of lemon juice,One-half cup of ice-cold water.
Three tablespoons of pulverized sugar,
Two tablespoons of lemon juice,
One-half cup of ice-cold water.
Beat to mix and then pour into tall thin glasses and add stiffly beaten white of egg, folding in carefully. Add four tablespoons of crushed ice and fill the glass with carbonated water. Orange juice may be used in place of the lemon juice.
Place three sprigs of mint in a cup and add two tablespoons of sugar and crush. Now add
One drop of essence of peppermint,One drop of essence of cloves,One-half cup of crushed ice,
One drop of essence of peppermint,One drop of essence of cloves,One-half cup of crushed ice,
One drop of essence of peppermint,
One drop of essence of cloves,
One-half cup of crushed ice,
and fill with carbonated water.
Place in a saucepan
Juice of one lemon,Grated rind of one-quarter lemon,One cup of sugar.
Juice of one lemon,Grated rind of one-quarter lemon,One cup of sugar.
Juice of one lemon,
Grated rind of one-quarter lemon,
One cup of sugar.
Simmer slowly until the sugar melts into the syrup. To use: Place three tablespoons of this prepared syrup in a tall thin glass and add
One-half cup of shaved ice,One sprig of mint,One-half cup of ginger ale,
One-half cup of shaved ice,One sprig of mint,One-half cup of ginger ale,
One-half cup of shaved ice,
One sprig of mint,
One-half cup of ginger ale,
and fill with carbonated water.
After breakfast drain the left-over coffee into a pitcher and set aside. To serve: Place in a tall glass
Two tablespoons of sugar,Two tablespoons of cream,One-half cup of cold coffee,Four tablespoons of crushed ice.
Two tablespoons of sugar,Two tablespoons of cream,One-half cup of cold coffee,Four tablespoons of crushed ice.
Two tablespoons of sugar,
Two tablespoons of cream,
One-half cup of cold coffee,
Four tablespoons of crushed ice.
Stir to mix and then fill with carbonated water and place one tablespoon of marshmallow whip on top.
Place one box of raspberries in a saucepan and add
One-half cup of water,One and one-half cups of sugar.
One-half cup of water,One and one-half cups of sugar.
One-half cup of water,
One and one-half cups of sugar.
Bring to a boil and cook slowly until the fruit is soft. Rub through a fine sieve and add one-half cup of maraschino cherries, cut into tiny bits, and the liquid from the bottle of cherries.
To use: Place one-half cup of the prepared raspberry syrup in a tall thin glass and add
One tablespoon of lemon juice,One-half cup of crushed ice.
One tablespoon of lemon juice,One-half cup of crushed ice.
One tablespoon of lemon juice,
One-half cup of crushed ice.
Fill with carbonated water.
Place one quart of peeled and sliced peaches in a saucepan and add
One pound of sugar,One cup of water.
One pound of sugar,One cup of water.
One pound of sugar,
One cup of water.
Cook until the fruit is soft and then rub through a fine sieve and add juice of one lemon.
To use: Place one-half cup of the peach mixture in a glass and add
Two tablespoons of cream,One-half cup of crushed ice,
Two tablespoons of cream,One-half cup of crushed ice,
Two tablespoons of cream,
One-half cup of crushed ice,
and fill with carbonated water.
A box of straws to use in serving these iced drinks makes them doubly attractive.
Prepare the mixture for freezing early in the morning, while working in the kitchen, and then when it is cool place in the ice box to be thoroughly chilled until needed. Scald and cool the can and then place in the refrigerator. When ready to prepare the cream for freezing, place the ice in a bag and with a wooden mallet pound it fine. Now pour the prepared mixture into the cold can and place the dasher in position. Place the can in the freezer and adjust the turning crank, and give a few turns of the handle to see that everything is working easily. Now use a pint bowl for measuring and pour in three measures of ice, then one of salt. Repeat this until the ice and salt are above the mixture inside the can. It is necessary to be accurate if you wish to obtain good results.
Haphazard measuring only means failure. Turn the freezer until it begins to become difficult to turn, then remove the dasher, using a wooden spoon to scrape and pack. You must work quickly, as it is important not to keep the can open any longer than necessary. Place n cork in the opening in the lid of the can and cover the top of can with a piece of wax paper, then put on the lid.
Now drain off all the water. Repack, using four parts of ice to one part salt. Cover closely and set aside for one and one-half hours to ripen.
If all preparations are made earlier in the day, it will take about one-half hour to put together the mixture and make the cream.
Frozen desserts are divided into two classes, ices and ice creams. The ices include sherbets, water ices, frappés and sorbets. Ice creams include Philadelphia cream, American and French creams, parfaits and mousses. Sherbets contain gelatin or whites of eggs and water-ice mixture. Water ices are fruit juices sweetened and diluted with water. Frappes are partially frozen water ices. Sorbet is a mixture of flavors prepared as for water ices or a frozen punch.
Philadelphia ice cream is made from thin sweetened cream. American ice cream is a mixture of thin cream and a custard well flavored, which is then frozen. Frequently junket preparations are used in this cream. French ice cream is a plain, frozen, rich custard. Parfaits are creams made from a thick syrup, egg yolks and whipped cream, packed in a mould and frozen.
Mousses are heavy creams flavored and sweetened and then whipped, packed into a mould and frozen.
It is important to note that the can must not be over two-thirds full. All creams in the making increase in volume and therefore they must have sufficient room for churning. See that all parts of the freezer work freely before starting. If rusty or stiff use a drop or two of salad oil and then turn until it works freely.
Pare and cut in thin slices one quart of peaches and then add one and one-half cups of sugar and set aside for one hour. Now place in a saucepan
Three pints of milk,One-fourth cup of cornstarch.
Three pints of milk,One-fourth cup of cornstarch.
Three pints of milk,
One-fourth cup of cornstarch.
Stir to dissolve the starch and then bring to a boil. Cook for ten minutes and then remove and add
Two well-beaten eggs,One pint of milk,One cup of sugar.
Two well-beaten eggs,One pint of milk,One cup of sugar.
Two well-beaten eggs,
One pint of milk,
One cup of sugar.
Beat hard and then cool. Now crush and rub the peaches through a fine sieve, add to the prepared custard and freeze in the usual manner.
Wash and stem one pint of berries. Crush, using a potato masher. Cover with one cup of sugar and then let stand for one-half hour. Rub through a sieve into a bowl and place in the ice box until needed. Now place in a saucepan.
One and one-half quarts of milk,One-fourth cup of cornstarch.
One and one-half quarts of milk,One-fourth cup of cornstarch.
One and one-half quarts of milk,
One-fourth cup of cornstarch.
Dissolve the starch in milk and then bring to a boil. Cook for five minutes and then remove from the fire and add
One egg,Three-quarters cup of sugar,One teaspoon of vanilla.
One egg,Three-quarters cup of sugar,One teaspoon of vanilla.
One egg,
Three-quarters cup of sugar,
One teaspoon of vanilla.
Beat hard and then let cool. Set in the ice box until needed. When ready to use, beat for three minutes with a Dover egg beater. Add the strawberries slowly and beat again. Pour into the can and freeze. This amount will make two servings for a family of four or five. Peaches, raspberries, etc., may be used to replace the strawberries.
Three cups of milk.Six tablespoons of cornstarch.
Three cups of milk.Six tablespoons of cornstarch.
Three cups of milk.
Six tablespoons of cornstarch.
Place in a saucepan and stir until the starch is dissolved and then bring to a boil and cook slowly for five minutes and then remove and cool. When the mixture is cool, add
One cup of strained orange juice,Yolks of two eggs,One cup of sugar,One teaspoon of orange extract,One teaspoon of vanilla extract.
One cup of strained orange juice,Yolks of two eggs,One cup of sugar,One teaspoon of orange extract,One teaspoon of vanilla extract.
One cup of strained orange juice,
Yolks of two eggs,
One cup of sugar,
One teaspoon of orange extract,
One teaspoon of vanilla extract.
Mix thoroughly and then pour into the freezer and start to freeze; when about to remove the dasher add the stiffly beaten whites of two eggs. Give the freezer a few more turnsto thoroughly mix and then remove the dasher. Secure the can so that the salt will not get into the cream. Pack in salt and ice to ripen for one and one-half hours. Use a mixture of one pint of salt to three pints of finely crushed ice for freezing.
Place three cups of milk in a saucepan and add four tablespoons of cornstarch. Dissolve the starch and bring to a boil. Cook for five minutes and then partially cool and add
One cup of sugar,One teaspoon of vanilla,One cup of cream.
One cup of sugar,One teaspoon of vanilla,One cup of cream.
One cup of sugar,
One teaspoon of vanilla,
One cup of cream.
Beat to mix and then chill. Then freeze.
A small two-quart freezer will make sufficient for the ordinary family at a very small outlay. It will require about ten pounds of ice and one and one-quarter pounds of salt. Break the ice very fine and use a bowl to measure with. Allow three parts of the ice to one part of salt for the freezing mixture and four parts of ice to one part salt for the packing mixture.
Make a custard by placing three cups of milk in a saucepan and adding one-half cup of cornstarch. Dissolve the starch in the cold milk and then bring to a boil. Cook for five minutes and then remove and add
Two well beaten eggs,One and one-quarter cups of sugar,One teaspoon of vanilla.
Two well beaten eggs,One and one-quarter cups of sugar,One teaspoon of vanilla.
Two well beaten eggs,
One and one-quarter cups of sugar,
One teaspoon of vanilla.
Beat to thoroughly mix and then add one pint of crushed strawberries. Freeze and then pack, and allow to ripen for two hours. Do not fill the can that contains the cream mixture more than three-quarters full. This permits the cream to expand.
Stone one quart of cherries. Place in a sauce pan and add one cup of sugar. Cook in their own juice and sugar until soft. Now place in a saucepan
Three cups of milk,One-fourth cup of cornstarch.
Three cups of milk,One-fourth cup of cornstarch.
Three cups of milk,
One-fourth cup of cornstarch.
Dissolve the starch and bring to a boil. Cook slowly for five minutes and then add
Three-quarters cup of sugar,Two well-beaten eggs,The prepared cherries.
Three-quarters cup of sugar,Two well-beaten eggs,The prepared cherries.
Three-quarters cup of sugar,
Two well-beaten eggs,
The prepared cherries.
Beat to mix, then chill find freeze.
Pare and grate one medium-sized pineapple and then place in a bowl and add one and three-quarters cups of sugar. Now place in a saucepan
Three cups of milk,One-fourth cup of cornstarch.
Three cups of milk,One-fourth cup of cornstarch.
Three cups of milk,
One-fourth cup of cornstarch.
Stir to dissolve the starch and then brine; to a boil and cook for ten minutes. Now add two well-beaten eggs. Beat to blend well and remove from fire. Add the prepared pineapple. Beat again to thoroughly mix and then freeze in the usual manner, using about three parts ice to one part salt. Pack away to ripen for two hours.
Soak three tablespoons of gelatin in one cup of cold water for one-half hour, then place in a hot-water bath to melt. Strain and then add one pint of fruit juice, such as strawberries,cherries, currants, grape juice or peaches, or one and one-half cups of orange juice or seven-eighths cup of lemon juice. Now place two cups of sugar in a saucepan and add one quart of water. Bring to a boil and cook for five minutes. Add the gelatine and fruit juice and then cool and freeze.
These stock recipes will enable the housewife to provide variety in the way of delicious, inexpensive desserts with very little trouble. A two quart freezer will require about ten pounds of ice and about one and one-half pounds of salt.
Place in a saucepan
Two and one-half cups of milk,four tablespoons of cornstarch.
Two and one-half cups of milk,four tablespoons of cornstarch.
Two and one-half cups of milk,
four tablespoons of cornstarch.
Stir until dissolved and then bring to a boil and cook slowly for five minutes. Now add
Two well-beaten eggs,One cup of sugar,One cup of marshmallow whip.
Two well-beaten eggs,One cup of sugar,One cup of marshmallow whip.
Two well-beaten eggs,
One cup of sugar,
One cup of marshmallow whip.
Stir until well blended and then cool. Freeze, using a mixture of three parts ice to one part salt. Let stand for one and one-half hours to ripen.
Place a scant one-half glass of an eight-ounce glass of apple jelly in a bowl and add the white of one egg. Beat with a Dover egg beater until the mixture will firmly hold its shape. Place in a bowl directly on the ice. Have one cup of firm strawberries and then wash carefully to remove sand, then hull them. Turn on a cloth to drain. Place on the ice to chill.
To serve, gently fold the berries into the cream and then fill into parfait glasses. Sprinkle with finely shredded cocoanut and serve.
Place in a mixing bowl
White of one egg,One-half glass of apple jelly.
White of one egg,One-half glass of apple jelly.
White of one egg,
One-half glass of apple jelly.
Beat until the mixture holds its shape and then fold in one cup of whipped cream and then prepared chocolate. Pour into a mould and pack with ice and salt for two and one-half hours.
To prepare the chocolate: Place one cup of sugar in a saucepan and add five tablespoons of water. Heat slowly to the boiling point, and then boil for one minute, then add two ounces of chocolate, cut in tine pieces. Stir until the chocolate is melted, taking care that the mixture does not boil, then add
One-quarter teaspoon of cinnamon,One teaspoon of vanilla.
One-quarter teaspoon of cinnamon,One teaspoon of vanilla.
One-quarter teaspoon of cinnamon,
One teaspoon of vanilla.
Beat to mix. Cool, and add to the prepared cream.
Correct eating is essential to health and because of this the proper cooking and serving of food plays an important part, in either the building up or reducing of weight to a desired average.
As a rule, stout people seldom realize that they are eating food that, is entirely unsuited to them; and not only do they love starchy and over-rich foods, but also they frequently consume a liberal portion of sweets.
Now unwise eating seldom produces its effects at once. When noticed, the body is already burdened with heavy layers of fat, that not only cause their bearer to be distressed and uncomfortable, but also cause disease.
Not all of us can eat every food that is put before us, butwe can so arrange our menus that we will be able to balance the diet and in this way supply the body with just its required needs.
Eating over-large portions of rich desserts, fatty foods and starchy products causes these foods to turn into a fatty tissue, and then be stored in the body as adipose tissue. So, in order to get good results, the person who wishes to reduce should learn to thoroughly chew all foods. By this I mean chew the food very fine, so that it will be thoroughly mixed with the saliva and then flow without much effort to the stomach.
You know that all starchy foods are changed by the action of the saliva into invert sugars; they then go to the stomach where they are thoroughly diluted with gastric juices and finally passed into the intestines, where the final processes of digestion take place.
This form of starch is stored by the liver and kidneys, and thus passes out to the various tissues to be held in the body as fat.
To reduce this fleshy tissue it is necessary to prevent the storage of more sugars, starches and fats in the body, and to cause that which is already stored there to be gradually consumed to prevent starving.
Many people who go on a diet for reducing flesh in a few days complain of great, weariness, exhaustion and gnawing hunger in the pit of the stomach. A diet that cuts down the supply of food with the intention of reducing is extremely dangerous unless it is supervised by a physician. But persons who wish to make a visible reduction of flesh in a time ranging from five to six weeks can do so, if they will learn the foods that cause and feed these flesh-forming tissues and learn to replace this with non-fat-forming foods.
And summer time is an ideal time to accomplish a reduction of flesh for those who wish to try it.
(1)
(1)
Blackberries, about one-half cup (no sugar or cream)Soft-Boiled or Poached EggTwo Slices of Toast (no butter)Four Leaves of LettuceBlack Coffee
Blackberries, about one-half cup (no sugar or cream)Soft-Boiled or Poached EggTwo Slices of Toast (no butter)Four Leaves of LettuceBlack Coffee
Blackberries, about one-half cup (no sugar or cream)
Soft-Boiled or Poached Egg
Two Slices of Toast (no butter)
Four Leaves of Lettuce
Black Coffee
(2)
(2)
One-half CantaloupeThree-inch Piece of Broiled HamTwo Slices of Toast (no butter)Four Leaves of LettuceBlack Coffee or Tea with Lemon
One-half CantaloupeThree-inch Piece of Broiled HamTwo Slices of Toast (no butter)Four Leaves of LettuceBlack Coffee or Tea with Lemon
One-half Cantaloupe
Three-inch Piece of Broiled Ham
Two Slices of Toast (no butter)
Four Leaves of Lettuce
Black Coffee or Tea with Lemon
(3)
(3)
Juice of one-half Grape Fruit (no sugar)Piece of Broiled FishTwo Slices of Toast (no butter)Black Coffee
Juice of one-half Grape Fruit (no sugar)Piece of Broiled FishTwo Slices of Toast (no butter)Black Coffee
Juice of one-half Grape Fruit (no sugar)
Piece of Broiled Fish
Two Slices of Toast (no butter)
Black Coffee
(4)
(4)
Juice of one OrangeBroiled TomatoesThree Pieces of BaconTwo Slices of Toast (no butter)Black Coffee
Juice of one OrangeBroiled TomatoesThree Pieces of BaconTwo Slices of Toast (no butter)Black Coffee
Juice of one Orange
Broiled Tomatoes
Three Pieces of Bacon
Two Slices of Toast (no butter)
Black Coffee
(5)
(5)
Stewed Huckleberries (no sugar)Hamburg Steak (broiled)Two Slices of Toast (no butter)Black Coffee
Stewed Huckleberries (no sugar)Hamburg Steak (broiled)Two Slices of Toast (no butter)Black Coffee
Stewed Huckleberries (no sugar)
Hamburg Steak (broiled)
Two Slices of Toast (no butter)
Black Coffee
(6)
(6)
Stewed Peaches (no sugar)OmeletToasted Whole-Wheat Bread (two slices)Black Coffee
Stewed Peaches (no sugar)OmeletToasted Whole-Wheat Bread (two slices)Black Coffee
Stewed Peaches (no sugar)
Omelet
Toasted Whole-Wheat Bread (two slices)
Black Coffee
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(7)
Baked Prunes (no sugar)Cream Beef, about one-half CupTwo Slices of ToastBlack Coffee
Baked Prunes (no sugar)Cream Beef, about one-half CupTwo Slices of ToastBlack Coffee
Baked Prunes (no sugar)
Cream Beef, about one-half Cup
Two Slices of Toast
Black Coffee
The sugar and cream from fruit and coffee and the butter from the toast—all of which are fat-forming foods. Toasting bread dexterizes the starch and thus helps the digestion of this starchy product.
Breakfast may be eaten from 7 to 8.30A.M., and is so balanced that those who board or take their meals in restaurants may easily follow the diet. Now, during the warm weather, it is most important to eat lightly during the noon period, and for this reason a light luncheon will be provided. Those who are employed in sedentary occupations should partake of a milk andeggshake, or chocolate egg and milk; and this will be sufficient until the evening meal, or for luncheon you may have
(1)
(1)
Plate of LettuceToasted Cheese SandwichOne Small Slice of Bread, Toasted (no butter)Stewed Fruit, one-half CupTea or Coffee (clear)
Plate of LettuceToasted Cheese SandwichOne Small Slice of Bread, Toasted (no butter)Stewed Fruit, one-half CupTea or Coffee (clear)
Plate of Lettuce
Toasted Cheese Sandwich
One Small Slice of Bread, Toasted (no butter)
Stewed Fruit, one-half Cup
Tea or Coffee (clear)
(2)
(2)
Water-cressTomato SaladOne Slice of Toast (no butter)Baked AppleTea or Coffee (clear)
Water-cressTomato SaladOne Slice of Toast (no butter)Baked AppleTea or Coffee (clear)
Water-cress
Tomato Salad
One Slice of Toast (no butter)
Baked Apple
Tea or Coffee (clear)
(3)
(3)
RadishesWater-cress SaladWith Three Slices of BaconBrown BettyTea or Coffee
RadishesWater-cress SaladWith Three Slices of BaconBrown BettyTea or Coffee
Radishes
Water-cress Salad
With Three Slices of Bacon
Brown Betty
Tea or Coffee
(4)
(4)
Clear Tomato SoupDeviled EggSlice of Toast (no butter)Stewed PeachesTea or Coffee
Clear Tomato SoupDeviled EggSlice of Toast (no butter)Stewed PeachesTea or Coffee
Clear Tomato Soup
Deviled Egg
Slice of Toast (no butter)
Stewed Peaches
Tea or Coffee
(5)
(5)
String-Bean SaladToast (no butter)Cup CustardTea
String-Bean SaladToast (no butter)Cup CustardTea
String-Bean Salad
Toast (no butter)
Cup Custard
Tea
(6)
(6)
Poached Egg on Slice of ToastCantaloupeTea
Poached Egg on Slice of ToastCantaloupeTea
Poached Egg on Slice of Toast
Cantaloupe
Tea
(7)
(7)
Broiled FishLettuceRaspberriesTea
Broiled FishLettuceRaspberriesTea
Broiled Fish
Lettuce
Raspberries
Tea
Butter and potatoes are eliminated from this meal. Use skim milk, which has had its fat content removed in the cream, but which still contains the full nutritive value of the milk.
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(1)
DINNER
DINNER
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(3)
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(5)
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This meal eliminates potatoes, butter and the rich heavy desserts. The portions should be about three ounces of lean meat and one-half cup of each vegetable, three leaves of lettuce.Use French dressing on all salads and one-half cup of fruit for dessert.
This amount of food will not only satisfy, but also will, if persisted in, give satisfactory results in a reduction of flesh. This means that you cannot eat candy and other sweets between meals, and if you feel that you must have something sweet, try a piece of chewing gum. If fruits are too sour, try corn syrup for sweetening; about one-half cup to each quart of prepared fruit. Fresh fruits develop their own natural sweetness if they are baked instead of stewed in a saucepan. Just place them in a casserole dish with this amount of syrup or plain water and bake in a moderate oven for thirty-five minutes.
Place two ounces of butter in a bowl and cream well. Add
Five tablespoons of sugar,One teaspoon of cinnamon extract or powdered cinnamon.
Five tablespoons of sugar,One teaspoon of cinnamon extract or powdered cinnamon.
Five tablespoons of sugar,
One teaspoon of cinnamon extract or powdered cinnamon.
Cream and then spread on nicely toasted bread.
Unless the oyster is attractive in appearance, single dipped and fried an attractive brown, it is a failure as a fried oyster; few housewives seem to be able to turn out a perfect product.
Use large oysters, and look them over carefully for bits of shell. Wash and then roll in highly seasoned corn flour. Let dry off for ten minutes and then dip in prepared egg, and then roll in fine bread crumbs. Stand aside to dry for ten minutes. Fry only three or four at a time in hot fat. Care must be taken to have the fat sufficiently hot. Usually about 370 degrees Fahrenheit will do.
If you do not use a fat thermometer to test the fat, then try it with a piece of bread in the following manner: Place a crust of bread in the fat and begin to count 101, 102, 103, 104,etc., until you reach 110: the bread should then be a deep golden brown. Then proceed to fry the oysters, keeping the fact in mind that more than three or four in at once will reduce the temperature of the fat and thus permit the oyster to soak up the grease.
One cup of corn flour,Two teaspoons of salt,One and one-half teaspoons of paprika.
One cup of corn flour,Two teaspoons of salt,One and one-half teaspoons of paprika.
One cup of corn flour,
Two teaspoons of salt,
One and one-half teaspoons of paprika.
Sift three times. To prepare the egg dip: