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EMERGENCY DIET 
 
 Sick in the Military Service. 
 
 PREPARED UNDER THE DIRECTION OF 
 
 THE SURGEON GENERAL OF THE ARMY, 
 
 tOR USE IN THE 
 
 COMPANY OF INSTRUCTION, HOSI'ITAL CORPS, 
 WASHINGTON BARRACKS, D. C. 
 
 CAPTAIN EDWARD L. MUNSON. 
 
 ASSISTANT SURGEON, U. S. ARMV. 
 
 WASHINGTON: 
 
 COVKHNMENT PRINTING OkHi:E. 
 1899. 
 
J r - s / 
 rj3 
 
 ; ",''> 7 
 
 
COURSE IN DIETETICS. 
 
 COMPANY OF INSTRUCTION, HOSPITAL CORPS, 
 
 WASHINGTON BARRACKS, D. C. 
 
 riRST DAY. 
 
 LIQUID DIET. 
 
 Milk : 
 
 sterilized. 
 
 Milk punch. 
 
 NVitli mineral water. 
 
 Albunienized. 
 Milk, pe})tonized : 
 
 Cold process. 
 
 Warm process. 
 Milk : 
 
 Whey. 
 
 Jntikot. 
 
 SKCOM) 1)A^. 
 
 LIQUH) DIKT. 
 
 Gruels: 
 
 Oatmeal. 
 
 Fa7-iiia. 
 
 Kicc. 
 
 Hard bread. 
 
 Arrowroot. 
 
 ivi574H9 
 
("yi;R8B IN IUKTKTICS. 
 
 I 1 1 1 1 : 1 > 1 1 \ ^ . 
 
 i.ivi '" I'll r. 
 1 )riiiks : 
 
 Li'liioliJulr. 
 ( )ran^i'a(l«'. 
 
 Ki^^ lonioiiadc. 
 
 SIk'Itv an«l o^g- 
 
 Toast water. 
 
 C(»fT.'»'. 
 
 T.a. 
 
 roMtrii i»AV. 
 
 l.lVl'l' I'IKT. 
 
 Brotlis: 
 
 Hccf juice. 
 
 B«*('f juico, b()ttI«Ml. 
 
 Bct'f tea, 1>« .tiled. 
 
 HtM'f tea with hydr«)chl"i i. :i. i.l 
 
 Heef ln-oth. 
 
 Mutton broth. 
 
 ( 'li'uKiMi lin>t h. 
 
 Ill III 1 1 V ^ 
 
 i{i:\ ir.w. 
 ^i\ III i» v^ . 
 
 I KillT PIKT. 
 
 ( 'aiilMMl .^Miups : 
 ("liifkni. 
 Mutton. 
 Hoof. 
 Chi 111 broth. 
 
COURSE IN DIETETICS. 
 
 Eggs : 
 
 Poached. 
 
 Cooked. 
 
 Boiled. 
 
 Omelet, 
 
 Custard. 
 
 SK\ KXTir DAY. 
 
 LIGHT DIET. 
 
 Toast : 
 
 Dry. 
 
 Milk. 
 Oatmeal : 
 
 Porridge. 
 
 -Mnsli. 
 Farina : 
 
 Porridge. 
 
 Mush. 
 Kicc: 
 
 Plain hoiled. 
 
 Steamed. 
 M ilk |»()i'i-i(lgc. 
 
 Ki(;iri'n dw. 
 
 LIGHT DIKT. 
 
 Gelatine: 
 
 Lemon jolly. 
 Coffee jelly. 
 Win.- j.-lly. 
 
CorRSK IN DIETKTKS. 
 
 I>ri<'(l fruit : 
 
 Stew«Ml. 
 
 Baked. 
 Frosh fruit : 
 
 Stcwod. 
 
 Baked. 
 rainu'd fruit, serving.: of. 
 
 , MNIll DAY. 
 
 l.I<illT KIKT. 
 
 Potat(n*s: 
 
 Baked. 
 
 Roasted. 
 
 Boil.'d. 
 
 Maslwd. 
 Beef : 
 
 S«raj»«'d. 
 
 Hroil'-d. 
 Chicken: 
 
 Stpwed. 
 
 Miiic«Ml. t»n toast. 
 
 II N I II II \ \ . 
 
 UKVIKW 
 
 KI.KV i:\TII l>V% . 
 
 THE miSlMTAL STORKS. 
 
 Boef extra<t : 
 Botnllon. 
 Ah an a<ldition to soups. 
 
COURSE IN DIETETICS. 7 
 
 Maltt'd milk. 
 Cliocolate : 
 
 As food. 
 
 As flavoring. 
 Arrowroot, blancmange. 
 Condensed milk, general uses of. 
 Sn^'ar, general uses of. 
 
 1 WEJ.rTH DAY. 
 
 THE RATION. 
 
 Minimum lield, travel and emergency ; gen- 
 eral vises of. 
 Hard bread : 
 
 General uses of. 
 
 Toasted. 
 
 Toast water. 
 
 Hard-broad -I'ucl. 
 
 Hard-bread mush. 
 
 Hard-bread as milk toast. 
 
 Brown bctty. 
 Bacon : 
 
 (xcneral uses oi'. 
 
 Broiled. 
 
 Fried. 
 
 P.Dil.'d. 
 
C'OrRsK IN IMKTETlrS. 
 
 I II 1 1: 1 I I sill II \ ^ . 
 
 I UK KATloN. 
 
 CjiiiihmI roast l»oof: 
 
 S<»uj». 
 
 St.'W. 
 
 Hasli. 
 CaniifHl salt Jn'«'f : 
 
 Stew. 
 
 Hasli 
 
 I ni i; I ii.N I II n \^ . 
 
 THK ItATIoN 
 Hicr l»U(l<lill^J. 
 
 Bukt'd liraiis : 
 
 Soup. 
 1't'a iiu'al : 
 
 S«»u|t. 
 
 Mush. 
 T »inat4M'.s : 
 
 Soil]). 
 St«WCHl. 
 
 Hak«'«l 
 
 I in I.I.N 1 II i> w . 
 
 UKVIF.W 
 
RKCIPES. 
 
 The following recipes are i^lanned to include 
 such simple, digestible, appetizing, and readily 
 preparcfl articles of diet, especially ada[)t('d to 
 the needs of the sick, as may be made from 
 the components of the several rations used in 
 the field or on detacliod service, the foods in- 
 cluded in the lios])ital stores and a few special 
 articles selected for their nutritive vahie, ease 
 of preparation, palatal)ility,an(l probable avail- 
 ability U7ider ordinary circnmstances. While 
 the nnml)er of articles of diet which can he 
 made from thc^se food-stnifs might be consid- 
 erably augMnented, it is believed tliat the selec- 
 tion made herein is sufficiently am])le b» meet 
 the r(Mpiii-ements of any emergency. Man>' 
 food materials luiviiig a known \alue in the 
 uou)"isliment of the sick are not included in 
 this list; not because their ulilily is unrecog- 
 ni/,ed ())• underestimated, hut Ihrough th<! I'act 
 that their special characderistics and t he coudi- 
 tions of {;ami)aign or (ield service are sindi that 
 tliey wouM iiroh.-iMy he nnattainahle at the 
 tinn- when most to he rh-sired. 'I'he Ilos|)ilal 
 
 (0) 
 
10 RECIPES. 
 
 Corps man s1j<>uM, tliorofore, in his care of tho 
 -ick, tni(lerstaii(l how to make* the best use of 
 such articles of food as may he confi«h'ntly 
 expected to be availal»lc, cither wliully or in 
 larj<e part, un<h'r any conditions under wliicli 
 troops may be rcfiuirc*! to serve. 
 
 i.F(^rii) Diiri'. 
 
 ■« I I i:i I i/i:i» M I IK, 
 
 i'our tlic milk into a granite saucepan (or a 
 loiiblc boiler) and raise temperature of milk 
 to about !!•(•" Falireiibeit. Keep it at tliis 
 point for one hour. |)o imt boil the milk. 
 Any utensil used for this purpose must be 
 ibsolntelv i-lean. 
 
 One cup of milk. 
 
 Two tablespoonfuls of liran<ly or whisky. 
 
 One tea><|KMinful of su^ar. 
 
 (iratiMJ nutinej^, to tjiste. 
 
 Sweetun the milk ( preferal>ly sterili/ed ) with 
 lie KUKar. Stir into it the brandy. Shake it 
 ip well by pouriuff from om* <up to another. 
 
RECIPES. 11 
 
 or by the use of a milk sliaker, until a frotli is 
 formed. Grate a little nutmeg on top, and 
 serve. 
 
 The term "cup" in this i'ecii)e, asin all others, 
 means the tea cup, holding eight ounces. 
 
 MIl.K Willi MIM:KAI,(H{ AKKATKl) WATERS. 
 
 Mix equal quantities of sterilized milk with 
 seltzer, soda water, or lime water, and serve 
 immediately. 
 
 AIJJl MEMZi:]) >riJ>Iv. 
 
 Beat up the white of an egg till light. Add 
 a good-sized pinch of salt and four ounces of 
 fresh, cool milk which has been sterilized. A 
 little sugar may be added if desired. 
 
 IM;i*r«)M/,KI) MILK (OM) PItOC'KSS). 
 
 Into a clean quart bottle juit the contents 
 of one i)e])tonizing tube, mixing it with I'mir 
 ounces of crtld water. Add one ])int of fresh 
 cold milk, shake thoroughly and place the bot- 
 tleoii ice. Use clean cotton to plug the bottle. 
 
 In [)lace of the peptonizing jtowder, tive 
 gi'iiins of pepsin and fifteen grains of sodium 
 bicai'bonate, to be obtained fi-nm I lie <l ispen- 
 sary, nuiy t)e employed. 
 
r.' i:k< ii'Ks. 
 
 I'l I' H )\ i/i:i> MM K w \i:m i'imm i:«*.s). 
 
 Into a <-l«'an <|Ui»rt jaror liottlt* jiut tlio pow- 
 der coiitaiiM'il in <»n»' df the tulu's alK»v«' nn'i 
 tidiHMl, to^jotlicrwitli four ounces of cold watoi 
 Add one jiint of frosli milk and shake the whole 
 well. Place tile liottlc in a pan (»r kdlle of 
 hot water maintained at such a tem]M'ratur«- 
 that the hand can just be held in it without 
 dis<-onifort . Keep the hottle in the water for 
 ten minutes. /'»// mi lln icr immediately aft«'i- 
 renjovinp: from the hot hath to check further 
 dij^estion. If ice is not availahle, jK»ur the 
 milk into a saucepan and heat tpiickly to 
 hoilini;. 
 
 Warm one pint of niilk to ahout ))hi(»d heat, 
 1(K» Fahrenheit. Dissolve half a rennet tahlet 
 in on*' tal>les|MK)nful of rojd water. Stir it 
 into the milk and let stand until the lattei- 
 curdled. which will he in a few minute> 
 Kretik U|) the curd with a lork and strain ol) 
 t he li<{tii<l (whey ). Tliis nmy hesweeleued with 
 
 ipir, and when c«Hiled makes a refreshinj^: 
 • Irink for fev«'r patients. 
 
 .11 \KKT. 
 
 Heat «ine pint <»f fresh unlMtiled milk to 
 alKJut hhM>d heat. 100' F»hronh«Mt. Dissolve 
 
RECIPES. 13 
 
 a full tablespoonhil of sugar in it. Add half 
 
 a rennet tablet which has been dissolved in 
 
 (jne tablespoonful of cold water. It will set 
 
 the milk in about fifteen minutes. Put in a 
 
 cool place till ready to be used. It can be 
 
 served plain, or with cream, sugar, and a little 
 
 nutmeg. 
 
 oATMEAi. <;uui:l. 
 
 Two tablespoonfuls of oatmeal. (Rolled 
 oats.) 
 
 (hw pint of Avater. 
 
 <)ne-half teaspoonful of salt. 
 
 < )ne teaspoonful of sugar. 
 
 Heat the water to boiling. Add the salt and 
 then the oatmeal. Cook it in a saucepan for 
 thirty minutes on the fireor in a double boiler 
 for two hours, then strain through a fine wire 
 strainer or piece of clean gauze. If fresh 
 milk is to be had, use it to flavor; if not, use 
 condensed milk, one teaspoonful to tlic half 
 pint of grui-1. 
 
 lAIMNA (ilUKI.. 
 
 One tablesjxjonful of farina. 
 ( )ne pint of water. 
 One teaspoonful of sugar. 
 One-half teaspoonful of s;ilt. 
 Into one [)int of water, raised to boiling, put 
 a half tt'MS|»ooiifiil of salt ; then add t hi' f;irina 
 
1 1 
 
 KEril'KS. 
 
 ami ctH)]i. f(»r twenty niinutcs. Flavor witli 
 su^araiid coiidcnst'd milk, if fn-sli milk is not 
 available. Strain an<l serve hut. 
 
 Ill this recipe, as in others, <'outlense<l milk 
 is used in a strength of one toaspoonful to the 
 half j»int "f uniel. 
 
 T\v<» lablesjMionfuls t»f rice, or 
 
 One talilesj»ooiifnl of rice flour. 
 
 One pint of boiling water. 
 
 One-half leaspoonfnl of salt. 
 
 ( )ne teasj>oonful (tf su^ir. 
 
 Wash the rice thoroughly in two wal»T> 
 iltei- removJMg any speck.sthat nniy be niixed 
 in the ^.jrain. Have the cooking water boiling. 
 A'ld the salt and then the rii-e. Boil for two 
 hours, when the rice should be almost entirely 
 lissolved. Strain. Add couden.';«'«l milk and 
 -agar, if desired. Somi- pei-sons ])refir the 
 use of salt alone. 
 
 If ground rice oi- lice Jlour is used it should 
 be mixed with c<dd water before mi.xiug with 
 boiling wjiter an«l nnjuires but tlurty minutes 
 boiling. Flavor with sugar or condensed milk. 
 
 li VHI>-llltl..VI> (.1(1 Kl.. 
 
 Toa>1 hard-brea<l tlmroughly an<l grind it 
 into a powdt r. To one jiint of lioiling water. t«» 
 
RECIPES. 15 
 
 wliicli oiio-lialf teaspooiiful of salt lias been 
 added, add two tablespoonfuls of hard-bread 
 powder. Boil ten minutes and then strain. 
 Flavor with one teaspoonful of sugar and one 
 teaspoonful of rondeiised milk to each cu])ful 
 of the gruel. 
 
 One tablespoonful of arrow i-oot. 
 
 One pint of hot water. 
 
 One teaspoonful of sugar. 
 
 One-third teaspoonful of salt. 
 
 Wet the arrowroot with two tablespoonfuls 
 of cold water, mixing the salt and sugar witli 
 it . Pour on the hot water and boil for twenty 
 minutes, stirring constantly. Arrowroot gruel 
 may be flavored with cinnamon by boiling a 
 small piece in the water with which the gruel 
 is made. Nutmeg, lemon peel, lemon juice, 
 or sherry wine may be used for flavoring; 
 l)ut tlie sherry shoiihl bf ax-oidcd unless tin- 
 gruel is to be served coM. 
 
 i>i:m«>\ ADi:. 
 
 One lemon. 
 
 One tablespooiilul of sugar. 
 ( )ne cup ol' water. 
 
 Wash and wipe the lemon. Squeeze the 
 juice into a glass or bowl. Then add the 
 
I<"- i:K( ii'Ks. 
 
 -ii^^ar, |M.ur <»n tin- water :iii<l strain. Sorve 
 it «>nrr. li<»il<?«l or stc'rili/.p<l wat<'r should Ik.» 
 
 11S»'«1. 
 
 < 1 1 ; \ N < . I \ I M 
 C)ne ofaM,:^f. 
 
 Oiu* ti'asi»<»onful of sutjar. 
 
 Oiu' <ui) of wal«*r. 
 
 Wjisli and wijM' tin- oraii^**. SijiH't-zr the 
 Miiri* into the sugar. Ad<l thcccdd water, pre- 
 viously boiled. Strain and servo. 
 
 VAH.-\tUi. 
 
 Tw<^» teaspoonfuls of sn^^ar. 
 
 One i'U|» of milk. 
 
 Salt, to taste. 
 
 Beat the eirj? up till liK'''- A"i<l »UL;ar and 
 -alt and tlnii the milk, whicdi is hetter when 
 not t«K) cold. With the addition of one i)r two 
 ' I'l' 1 ■'..nfuls «)f lirandy this makos a very 
 
 I • . ; ..••niii:; drink for eon\ aU'srents. 
 
 i.i.i. I I Mo\ \i»i:. 
 < )ne t-K^'. 
 
 One small lemon. 
 
 Two teas|Mionftils of su^ar. 
 
 Heat upthe white and ycdk of thee^^ separ- 
 it4'ly : add su^arto yolk. When )K>th areli^;ht, 
 ini\ them lot^etlierand add tin' strained jtiiee 
 • f theleinon. Potir intoM i^Ias-. m"! ^. • ^ .• n iti. 
 I siKJon. 
 
RECIPES. 17 
 
 A little cold water maybe added if the beaten 
 gg is too foamy. 
 
 SUKHKY ANJ) I'AiG. 
 
 One egg-. 
 
 One teaspoont'nl of sugar. 
 
 Two tablespoon fuls of sherry wine. 
 
 Break the egg into a bowl and add the sugar. 
 Jeat the two together until they are tlio- 
 oughly mixed. Add two tablespoonfuls of 
 lierry wine and an equal (quantity of cold 
 rater. Mix thoroughly, strain, and serve 
 inmediately. 
 
 TOAST WATER. 
 
 Toast three slices of soft bread till very 
 irown and dry thrf)Ughout. Break up fine, 
 dd one pint of boiling water, and set aside 
 f)r fifteen minutes. Turn into a strainer or 
 >iece of gauze and strain. The water thus 
 ibtained may be ii^cd |»laiii oi- a little sugar 
 <r condensed milk may be aildrd. If may bo 
 erved either hot or cold. 
 
 To I 'a ell rill) of water allow one 1 ablcs] looii fill 
 r i-o(Y(M', freshly r(jast('(l and ground. Have 
 lie water boiling. Mix the colVcc with a little 
 olil water ami poiii' it into the hoiliii^- water. 
 
IS KEril'KS. 
 
 L«'t tlio whole come to a boil an«l then sot asiih* 
 f<»r livf or ten minutes tosto^'painl settle iM-fon- 
 using. If muddy it may he clean**! by Indl- 
 ing with egg shells, <tr, in their abseno«', by a 
 dash of i-old watrr. A<hl sugar and milk t<i 
 flavor as desired. 
 
 To each half pint nf boiling water a<l<l one 
 teaspo<jnful of tea. Let it st<»ep or infu.sc f<»r 
 five minutes. Never let tea boil. A<hl sugar 
 and milk t<» tlav«»r as desir«*d. 
 
 ni.K.F .11 H r.. 
 
 Cut a lean piece of sti-ak. from the r<»un«l or 
 other good portion, about one half pound in 
 weight. Remove all fat and libr<»tjs ti.ssue. 
 Broil over a clear, hot tire .so that it beconies 
 pink and full of juice. It should not be merely 
 done on the outside and raw inside. Cut into 
 small pieces and sipieezeout tin' juice. A<ld a 
 little salt and it is ready to .serve. 
 
 If it is niM'tled warm, place the cup holding 
 the jui<'e in a bowl of warm water. Do not 
 let the temperature of this water exce«»<l 1«" 
 Fahrenheit . 
 
 Ill I I .11 K I no i I I r.i> . 
 
 Cho«»s«' a gO"ii. well-llavored pie<'«' of be<'l, 
 lialf a pound in weight. Cut away the fat, 
 
RECIPES. 19 
 
 javiiig only tli(^ lean. Cut this u^j into small 
 ieces. Put it into a clean glass jar, and cover 
 lie latter. Set the jar in a deep saucepan of 
 old water and heat gradually for one hour, 
 'hen strain out the juice and press the meat. 
 Ldd a little salt, and serve. 
 
 If the temperature of the water exceeds 160° 
 'ahrenheit, the beef juice becomes brown and 
 aky. A half pound of beef should give fi-om 
 lirre to four tablespoonfuls of juice. 
 
 BEEF TEA (BOTTLED). 
 
 Select and prepare the beef as for bottled beef 
 lice, except that to each half pound of meat a 
 np of cold water should be added, pouring 
 tie water over the beef after it has been put 
 1 the jar. The liquid thus obtained will 
 Bsemble the bef-f juice in every respect except 
 Lrength. Add :i liltlf salt and serve. 
 
 BEEF TE.\. wnil ll\ I>1!<K M I.OISK A< II). 
 
 Select and prc'iiare the beef as above. Put 
 1 a bowl and pour over it one cupful of cnld 
 rater, to wliidi five di'r)[)s of <lilu1<' liyilm- 
 liloi'ir acid have been addi'd. Let the wliojr 
 taixl foi' t wo hours inacool placi'. St rain, a<ld 
 alt to llavor, and serve cold. This tea may be 
 .eated. hut thi- alhuineii \vhi(di cnagulatos and 
 
20 RECIPES. 
 
 appears as brown flakes should n(»t bo strainefl 
 out, for it is 111*' nutritious portion of tin- tea. 
 
 iti'.r.i' oi: M I I I ( )N Hi:< ) I II . 
 
 One )n>UIi<l of lean beef (di- mutton). 
 
 One (juart of water. 
 
 One teasj)oonful of suh. 
 
 Soak the meat, previously diopiKMl tint*, in 
 the cold saltetj water f(»rat least two hours, in 
 the ve.«<sel in which it is to be cooke<l, keeping; 
 it on ice or in a cool place <luriny this time. 
 Then expose to moderate heat. Keep tin* ves- 
 sel covered and allow the broth to simmer, 
 keepinjj: up the orijj:inal (juantity of water, foi 
 three hours at h'ast. Let it cool over ni^ht, 
 .skim oil* the fat in the morning, and k»'e]» cov< 
 erod in a cool place until needed. Heat an<l 
 serve as re(|uire<l. 
 
 ( iiK ki:n nitoiii. 
 
 Fowl.s iiif better to n.se for broth than yotinj^ 
 chickens. IMuck and prepare by sinj^ein^ with 
 a blazinj.r newspaper, straw. «.r dry ^rass. I^e- 
 inov«'all refuse — entrail.s, oil-ba^. «'roi», lunj^s, 
 etc. Wash well in cold water; then cut Uf 
 and disjoint. Put «ine ])ound of chicken int« 
 a (|Mart of cold salted water iind simmer foi 
 twohonis; tli<ii b<»il for two hours. Add rice 
 
RECIPES. 21 
 
 »r powdered hard-bread or soft bread crumbs 
 n the proportion of one tablespoonful to each 
 [uart of water. Vegetabk^s, such as onions, 
 garlic, carrots, celery, and parsley may also be 
 ised, a tablespoonful to the quart, and should 
 )e put in when the broth is first put on to cook, 
 5train, remove the fat and serve hot. 
 
 To render canned soups ready for eating, 
 
 limply raise them to the boiling point either 
 
 )y immersing the cans in boiling water for 
 
 lalf an hour to thoroughly lieat the contents, 
 
 )r by emptying and heating the same in a 
 
 jraiiitc saucepan. After diluting with the 
 
 jropei" amount of water, following directions 
 
 )n the cans, they are ready to serve. Before 
 
 leating any canned article a hole sliouhl be 
 
 juncturcd in tln^ u])por end of the can. 
 / 
 
 < J. AM i;i!<)'ni (ANN Kl) . 
 
 This may be served hoi or cold. Jf llie 
 Drotli is desired plain, simply lioat to the tem- 
 perature required. Do not boil. It can also 
 be given iced ; and if fresh milk is availo.ble, 
 Lise e(jual i)arts of milk and climi .juice, lieated. 
 
KEt ITES. 
 
 si;m i-^oi.i I ». ( >i; i.m . ii i in ir. 
 
 iM) \< iir.n I <.«.-. 
 
 I'our sunicit'iil boiling' water into a «"l«*Jin 
 (jookiii^f utensil and add salt in the i)roiM)rtion 
 of om* tfasponnful to tluMjuart ("f wator. Pla<f 
 it xn tin* stove to boil. Break a fresli egg into 
 a small dish and when the water lK)ils slidf 
 the eggs gently into it. Wlu'n the alhiinu-n or 
 white is firm, or at the end of two nnnutes 
 lift the i"^ii out of tlie water with a skimmer 
 and place on a jiieee of hot, nicely l>rown«'d 
 toast or hard-tack. Sprinkle witli a litth- salt 
 ami j>epp«'r and serve hot. 
 
 I'll! into a .saucepan as many eggs as are to 
 In- c<»ok«Ml. I'our over them water enough to 
 i-over. The water shotild have heen brought 
 upnotiiuito to thebr»iling point. Ix't the egg 
 stay in the water from .seven t<t ten minutes an^ 
 the result is an evenly c<H»k(Hl i-gg throughout 
 When the water is jMiureil on the eggs do not 
 set the pan cm the stove. Xo further heating 
 is nHjuired. but the wat<»r should not !•■ 
 allfiwcMl Ui «'<K)1 down too rapidly. 
 
RECIPES. 23 
 
 MOILKI) EGGS. 
 
 Carefully put into boiling water as numy 
 ■ggs as are to be cooked. For soft boiled 
 !ggs leave iu three minutes and tlien at once 
 emove. For hard boiled eggs boil from seven 
 o ten minutes. 
 
 OMELET. 
 
 Two eggs. 
 
 Two tablespoonfuls of milk, cream, or water. 
 
 ( )ne-fourth tablespooziful of salt. 
 
 Pepper, to taste. 
 
 Boat up the yolks and whites sei)aTately. 
 ^dd the salt to the yolks. Mix the whites 
 i,nd yolks together with the milk, cream, or 
 vater. Place a small ])icce of butter or bacon 
 at in a pan or plate hot enough to melt it. 
 ^our in the omelet and with a sharp knife 
 (losen the edges and fold over into a half circle. 
 kVhen done, turn out on a plate and servo hot. 
 When milk can not be hud water may be used. 
 
 Spanish omelet has minced onion added to 
 he above. An excellent addition to the plain 
 )melet is a dressing made of canned tomatoes 
 md boiled (•ruml)led hard-bread, strained, som- 
 oncd, and heated together. Never use flour 
 n ail omelet, as it can not be cooked sufficiently 
 11 the short t iiiif ili;it should be givi'ii to eggs. 
 
i;4* UK< II'KS. 
 
 I! \ K 1 1 > « I >- I \ i;i». 
 
 ( )ii«' jtiiit of fnsli milk. 
 
 Two e^^gs. 
 
 One-tliinl toaspoonful of salt. 
 
 Twd tablcsjKxMifuls of sugar. 
 
 Small |ti('C(' (»f cinnamon. 
 
 Put tlif ciiiiiMnion in the milk an«I j)our into 
 a sanrt'jtan to ln-at . Hffak the cLrgs intoa Itowl 
 with the .sugar and salt and l)cat until well 
 mixt'fl l»ut not light. Wlnii tin- milk conit 
 to a l>oil pour it over tli«' fggs. Stir slowly 
 lo dissoh (' tln' sijgar. Strain tlit* mixture into 
 
 ips, set them in a deep pan of l»oiling wat< 
 
 ;ind l>ak<- for twenty minutt-s in a mo(h'ratol\ 
 
 hot ovcii. 
 
 iH{^ i"nv-r. 
 
 Cut the liread ill slices oiie-lhirtl of an inch 
 in thickness. Toast may he iiui<h' i-itln-r hy 
 drying hrea<l in an oven and then placing in 
 toaster over lire; or the bread may he alIowe<l 
 to dry and hiowii in the oven. Toast that is 
 moist and soft in the niidtih- should never 1 
 given an invalitl. Have it <lry, crisp throng! 
 out, and of a g<»lden brown in color. Ser\ 
 hot, eitln-r dry or buttered. 
 
 MII.K lOAsr. 
 
 I'tit a Clip iif milk into a sauci-]ian and let ii 
 ln-at to tin- boiling point. Ila\i- nady thit 
 
RECIPES. 25 
 
 slices of nicely browned toust. Put a little salt 
 in the milk and pour it over the toast. A little 
 butter may be si)read on tlie latter, but it is a 
 more delicate dish without it. Serve hot. 
 
 OATMEAT. I'OinniXiK. 
 
 Three tablespoonfuls of oatmeal. 
 
 One pint of boiliny water. 
 
 One-fourth teaspoonful of salt . 
 
 Cook for two hours in a double boiler. 
 Oatmeal is very appetizing when served cokl 
 in mold shapes, and it will fre(iuently be eaten 
 in this way when it would 1)e refused if served 
 in any other form. Variations may be made 
 by using farina, browm^d rice (browned in the 
 oven before steaming and molding), arrowroot, 
 etc., giving further change by serving occa- 
 sionally with sweetened fruit juices, fresh, 
 dried or canned, instead of creniii oi' milk. 
 
 <) A TMl.AI. Misn. 
 
 < )ne cuj) of oatmeal. (Rolled oats.) 
 
 Three cups of boiling water. 
 
 ( )ne teaspoonful of salt. 
 
 Pick over the oatmeal })efore using. Boil for 
 half an hour. Coarse oatmeal requires from 
 two to tlni'O liours cooking. Salt sliould l)e 
 
 added to t lie W;i lei' before t1ie (i;i1 men 1 is IHlt ill. 
 
2«5 RECIPES. 
 
 r \ l!l N V \| I -II <i|; !•« .IflMlM, I.. 
 
 Throf tablespoonfuls of farina. 
 
 ( >ii«' pint of Ijoilinj,' wator. 
 
 <)n<'-lialf t»'aspo(»nful of salt. 
 
 'I'lif water must In? boiling before puttinjj: in 
 tlie farina. Hoil for lialf an hour. It may l)e 
 served with fresh milk, or conden.'^ed milk 
 <liluto<l one to four i»arts of lx)ilinjf water, 
 or with stewed dried fruit, sucli as prunes, 
 prac-hes, (.r apples. Cold farina mush may ]»•• 
 slieed and fried for the use of convaloscents. 
 
 ri. \i N lioi I.I i» KM i:. 
 
 One-half cup of rice. 
 
 Two cups of lK)iling water. 
 
 (^ne-lialf teasptwmful of salt. 
 
 Piek tlu' rite clean. Wash thoroughly in 
 two waters, jMniringoff the last when rea<ly to 
 put the rice into thi- ])oiling wjiter. Pour in 
 the rice and l)oil stea<lily for half an hour. In 
 or<ler t<» see if the rice is done take out some of 
 tin* grains an<l crush between the fingers. If 
 don««it will mash easily and (tnA perfectly soft. 
 !><» not stir the rice, as this will C4»use it to fall 
 I'* the hot t4 mi and burn. Serve with sugjir and 
 fresh <»r concIenstHJ milk, or with stewinl fruits. 
 
RECIPES. '^i 
 
 STEAMED UK E. 
 
 Wash the rice thoroughly in two waters. 
 Jse in same proportions as are given for boiled 
 •ice. Use a double boiler. Have the water 
 )oiling in lower boiler. Place the above mix- 
 ure of rice, boiling water, and salt in the upper 
 ;hamberand let cook for one hour. Do not stir. 
 ^eep the rice covered while steaming, and keep 
 he lower boiler well supplied with boiling 
 vater. Serve as with boiled rice. 
 
 MII.K I'OIJIMDGE. 
 
 The flour for milk porridge should bo pre- 
 pared in the following manner: Tie up in a 
 nuslin bag or a towel as much flour as desired 
 md boil for four or five hours ; then bake until 
 Iry in an oven. To make the porridge grate 
 ;wo tablespoonfuls of the dried flour, mix it 
 *vith cr)ld water into a paste and add to it one 
 Dint of boiling milk or boiling water. Boil for 
 ;en minutes. If water alone is used to make 
 :he porridge, condensed or fresh milk may be 
 ^iscd in addition, in cfiual parts or diluted one- 
 tialf with water. 
 
 Condensed milk used in this recipe is made 
 in the strength of one part of condensed milk 
 bo four of water. Salt is added in the propor- 
 tion of one teaspoonful to the quart of boiling 
 milk or water. 
 
.'S 
 
 REni'Ks. 
 
 I.I MoN .1 1.|.|.^ . 
 
 One-fourth box of golntiMc. 
 
 < >Mc-f<>urth cuj) of c«>kl wat««r. 
 
 Onc-fourtli cup of frcsli lein<»ii juico (about 
 tlM' aniuuut yicldt'd liy two li-mons). 
 
 Threo taljlfspoonfuls of suijar. 
 
 One and on«'-fourtli cui»s of boiling water. 
 
 Put the gchitino to soak in the coM water, 
 .ilxait twenty minutes being re<|uire<l for this 
 process. When diss.»lved jH.ur «»n th<' boiling 
 water. Add the lemon juice and sugar. Stir 
 tiion.ughly and strain thntugh a line-me.sh«(] 
 clotli int«» a china or granili»-ware mold, cool 
 ing in a refrigi-rator or l»y phuing in a pan o: 
 
 cold water. Ncv • . tin molds for lemo; 
 
 ji-lly. 
 
 < «»i 1 i;i: .11 I I > . 
 
 OiH'-fourth box of gelatiiM-. 
 
 One-fourth cuji of cold water. 
 
 One cup of boiling water. 
 
 One-lialf cup of strong cofTrM*, 
 
 Two tabh'spoonfuls of sugar. 
 
 Soak the gelatine in the cold water for hall 
 an hotir. Pour on the Iniiling water, then pui 
 in the sugjir and c«»iree. Strain it through :i 
 cloth into a mold or dish in which it may b' 
 '•'"ilod. <'itlM«r in a i»an of iced water «»r in .i 
 
RECIPES. 29 
 
 efrigerator. Coffee jelly may l)e served with 
 ■ream and sugar. 
 
 Have the coffee strong, two tablespoonfnls 
 )f coffee to each cup of water. Where vanilla 
 !xtract is available, one-half teaspoon fnl will 
 )e advantageously added to the above recipe. 
 
 MINE JELLY. 
 
 ( )ne-foiirtli hvx of gelatine. 
 
 One-fourth cup of cold water. 
 
 One-half cup of sugar. 
 
 One-half cup of sherry wine. 
 
 One and one-fourth cups of jjoiling water. 
 
 ( )ne small piece of cinnamon. 
 
 Put the gelatine and cold water together in 
 a dish large enough to hold the whole mixture. 
 Let it soak for half an hour; then pour the 
 boiling water (in which the piece of cinnamon 
 [las been simmering) over the softened gela- 
 tine. A.dd the sugar and wine, strain through 
 a clean clotli into a china or granite-ware 
 mold, and cool it in ;i I'cfrigerator or a pan of 
 
 cold water. 
 
 sr i:\vi: I) imuves. 
 
 One pint of i)i-un(!S. 
 One and one-half j)ints of water. 
 One-fourth cup of sugar. 
 .Tuicf; of one hanou. 
 
'■<> HE< ll'ES. 
 
 S«»ak tlu' i»iuiies fur liftrt-n niinulos in wai i 
 wattT to soften the dirt, Wasli carefull} 
 rt'jcctiii)^ tli<ise that f<*«'l ^^rainilar or aru wonii- 
 fat«'ii. Stew tlu'in in thi* .su>;ar unci water in 
 a covered saucepan from one to two hours, or 
 until tondcr. Thr* fruit sli(»ul«l l»e pluni]), soft, 
 and tender tu tin- st<nit'. As the water evapo- 
 rates r«»st(in' the amount s<» tliat there will he 
 as much at tin* end as at the he^innin;; of tin* 
 «*o<»kin^. Adii the lemon juiii In-fore t.ikinir 
 olT the fire. Cool, jind serve. 
 
 - I I \\ I II i>i;i I i» \ I'ci.i ». \ i-i:i( < > I «. I n: 
 
 IT. \( 11 l>. 
 
 W'asii the fruil t honiMj.;hly . >ii>;ik Ii>i- im. 
 or live hours in the cold water it is to 1 
 c'Otiked in, usinj; only a suflicient <|uantity < 
 wat«'r to cover. Heat in a <<tvered ^ranite-\\ ai 
 saucepan, simm«'rinu slowly for two hour- 
 Do not hoil. If the fruit is allowi**! to simmer 
 it will not burn or need stirrinj^:, which hn-ak^- 
 it up and makes it look unsightly. Apricot> 
 niM'd plenty of sugar, hut this should not !•< 
 added until five minutes hefore taking oflf the 
 lire. l/«Miion jiiii'e or lemon pifl nuiy he added 
 lo iMMirly flavored apples, n tahlesixMinful of 
 the juice or the peel of half a lenuui to lh< 
 
RECIPES. ol 
 
 01111(1 of fruit ; or spices may be used for fia- 
 oriug. The use of brown sugar is to be pre- 
 erred for this purpose because of the l)etter 
 avor which it gives. 
 
 STJEWEL) IIANN Al'1'l.ES. 
 
 Wash, pare, and core three apples (tart are 
 •est) ; put them into a saucepan with a cup of 
 rater and two tablespoonfuls of sugar, and 
 tew gently till they are soft, but not broken. 
 ^ tablespoonful of lemon juice may be added 
 •efore they are taken from the fire if the 
 pples are poor in fla\'or. A bit of lemon peel, 
 innamon, or cloves is also a good addition. 
 
 Any wholesome acid fruit can be prepared 
 n about the same manner. 
 
 I'.AKi:i> AIMM.KS. 
 
 Select fair, sound, and preferably tart apples. 
 kVash and wipe them and cut out the cores, 
 omoving all the seeds and husks. Cut oft' 
 my dark spots on the outside. Put the pre- 
 )ared apples into a granite or earthen ware 
 lish. Put into each apple from one-half to 
 )ne teaspoonful of sugar, according to the 
 icidity of the fruit, and a bit of h^non peel, 
 ^our boiling watf*r into tlie (li.^li about one- 
 "(lUi'tli iiicli deep ;ni(l b;ikf' in .-i inndcr.-it I'ly 
 
:{2 
 
 ICKCM'KS. 
 
 hot ovcii. Wlu'ii jM'rfi'ctly .s»ift all throu^'li 
 tlio fruit is (lone. The tiiiu* for baking? varif>. 
 acrdnlinu; {o tlie .si>ecies of apple, frfnu half an 
 hour to two liours. 
 
 « \\m;i» I la 1 1 . '•i;u\ in». «n. 
 
 Roniovc from cans several hours l»«'f<»re 
 usiii^' ami pill in porcelain or >j:ranite-\vare 
 
 • lisli to c»M»l. Canned fruit is nmch iniprov*-!! 
 Ity coolinj^, bein^ more palatable and refresh- 
 ing^ than if served direct from the can. Never 
 allow fruit tn remain in cans when once 
 opened. This applies particularly to very 
 acid fruit, and also to meats, lish, or vege- 
 •iblcs. 
 
 Hav»* tin- p<>tat»M»s of a uniform si/.e. so th.i 
 all may bedone at the sanie tinu». Wn,sh them 
 f horou;;hly and bake in a hot oven from forty 
 tiv«« to tifty minutvs. They are recoj^nized a-« 
 liein^fdonr* by the soft, yielding sensation jfiven 
 
 • •n pinching. 
 
 HO \^ I I l> !•< I I V I <M «•. 
 
 Bury un<ler the hot allies of an open lii' 
 (camp) for half an hour or more. Break open 
 by s<|ue4*7.inK. Brtish the allies ••fT lirst. 
 
RECIPES. 33 
 
 liOILEl) POTATOES. 
 
 Wash the potatoes welh Pare carefully so 
 
 s not to waste. Put them on to cook in l)oiI- 
 
 ag salted water, enough to cover, and let boil 
 
 or thirty minutes. It reciuires more time for 
 
 arge size potatoes. When easily pierced l)y 
 
 , fork they are done. Drain off the water and 
 
 iry them on top of the stove by moving the 
 
 )oiler back and forth for a minute or two. 
 
 >erve as (piickly as possible after they are 
 
 ooked. 
 
 >i A<ii i:i) I'o'iA roKs. 
 
 Prei)are as for boiled potatoes. When cooked 
 Irain off the water and masli in the dish in 
 rhich they were boiled. Add batter, pepper, 
 md salt, to taste, and lastly put in a little milk 
 )r cream. Whip u]) liglitly and serve imme- 
 liately. Ki'i'p the disli covered until served. 
 
 S( KAI'Kl) BEEF. 
 
 Cut a i)iece of steak fi'ora the round, about 
 lalf a- pound in weight and aT)out an iiicli 
 lii<k. Lay it on a clean meat bd.-ird and with 
 I sharp knife sci-ape off the pnlp until there 
 s nothing left l)ut stringy fiber. Season the 
 icraped pulp with salt an 'I ni;d<e it intu >niall 
 ;akes. Broil foi- two niinuie^ eit her by dii-ect- 
 1 eat over ; I de;!!' lire or by heating a clean |ian 
 
 89l(» 3 
 
;{4 HK< ll'Ks. 
 
 or plate au«l, when Iiot, placing the moat on it. 
 Have lioth sides c<K»ke(l sulTiciently. This is a 
 safe way for a patient to he^in taking solid 
 food. Scraped beef may he prepare<l very 
 ejisily (»vi'r mm aKoliol lamp. 
 
 iiHnii.i i> III 11 -n: \KK 
 
 Have a elt-ar, iiot lirt*. ritiu'i- <*<^>al or cliar- 
 roal. Put the steak on a hroih-r, pla<<' dirt'ctly 
 \fr the fiif foj- ;ih<«ut a minut«s then turn 
 and do .sanu- witii other side. Hy apjtlying 
 greater hrat at the out.sct tin* juices arc kejit 
 in the nn'Mt. It reijuirt's fnnn five to seven 
 minutes over a (dear lirr to l»r(»il a steak an 
 inch thick. S<'ason Itoth si<h-s with salt an<I a 
 litth' |"-ii|M'r. hut no hutii-r. Serve hot. A 
 haked potato is a good vegetahle to serve with 
 the aln»ve, as is also hoiled rice. 
 
 Another goo<l way to hroil steak is to heat .1 
 granite-ware jdate on a sto\ e till it is(|uite hot . 
 I'laie the steak o.i it t ill 1 >iie !»ide is done; then 
 turn it and do same with other side. 
 
 H«»il a chi«'ken, pn-jtared a** for broth, until 
 tender. Set it away till it is coo). Skim otl 
 the fat ; t4ike the meat ami cut it up in cub* 
 
KKCIPES. 35 
 
 r small pieces, rejecting all skin, gristle, ten- 
 .ons, and bones. To one cupful of the meat add 
 ]\i- pint of the broth, seasoning with salt and 
 (cpper. ^lix one teaspoonful of flour with a 
 ittle cold water; blend it thoronghly, and add 
 t to the chicken. Let it stew for ten minutes, 
 .nd serve with toast or boiled rice. 
 
 MIXCEI> ( iri( KKN ON lOASI. 
 
 Pi-(jpare the chicken as fur brolli. When 
 ;ool, skim off the fat and cut up the meat fine, 
 ■ejecting all skin, tendons, gristle, and bone. 
 >eason with salt and a little pepper. Add 
 (uough l)roth, (;r, better yet, cream, if avail- 
 bble, to make it of the proper consistency, or 
 ibout that of cream. Have ready some nicely- 
 jruwiu'd <lr\" toast. ]mmii' tlic minced cliickcu 
 )\ (■!■ it, ami scr\(' liol . 
 
 rm: iiosimi a i, stouks. 
 
 I'.KKK KXIH V( r (M<M ") . 
 
 'I'li half a piiil (if cold, st ci'i I i/.f( 1 watfi' add 
 :ialf a teaspoonful tonne tcaspoitnl'iil of lln- 
 .iqiiid extrnct. Mix t lioi-onglily ; season w itli 
 ?alt and pepper to taste, and, if obtainable, 
 ^vitli celerv salt. 
 
'•'• KECII'ES. 
 
 Wheif a liot beef tea is re«juirf(l the alj«)\ •• 
 pn'j)aratif»n may be lieated. care })eiii^ takoii 
 not to n'lnove th«' nutritious runly flakes j»r<»- 
 luce<l by boilill^^ 
 
 M \ II IK Ml IK. 
 
 Mix one (»r t\v«> talilfsjtooululs dt nialtctl 
 milk with a lik«' quantity of warm, boili-.j 
 watrr. A<i<l more water to make up half a 
 jiint. Season with salt to taste. 
 
 Boiling' water «an not be us«'«l to a«lvanta;.r.- 
 in nuikin^' up this prcjiaration. 
 
 < IKK < 1 1 \ ri:. 
 
 (trat** one ounc»* ol rijurolatf. Have rea4l\" 
 oiu'pint of lM»ilin>;inilk. Mix tlM'^rate«| choe..- 
 lHt«' with some hot milk into n pastr, a<l»l it t" 
 tin* bojlini; milk an<I boil (ive or six min- 
 utes. Flavor with su^ar, om* teas|K>onful t<. 
 I he pint. If fn-sh milk is not available, mak<- 
 tin* choeolat*' with boiling wati-r and a«M om- 
 teaspoonful of «<.ii.i.ii-.Ml mill, 1.. ••ni']\ half pint 
 of clun'olat4'. 
 
 \ It IK IW It< M » I III V \ < - M \ M. I . 
 
 Twu tal)l)'h|»o<iiifiils of arrowr<N»t. 
 Two-thirtls pint of hot wat<'r. 
 Two tablesiKMinfulH of Hherry <ir bran«ly. 
 Two tea«<p<K»nfuls of HUjifar. 
 
RECIPES. ') i 
 
 Mix tlie arrowroot into a smooth paste with 
 hree tablespoonfuls of cold water. Add this 
 o the hot water. Bring to a hoil, stirring 
 onstantly till well blended and free from 
 um])s. Let hoil for 1en minutes. Add the 
 ugar and sherry or brandy. Beat np quickly 
 iid pour into a bowl or mold to cool. Arrow- 
 oot blanc-mange may be made with fresh hot 
 iiilk or condensed milk diluted. If boiling 
 rater is iise<l it causes the starch of the arrow- 
 oot, when first poured in, to form into lumps, 
 ience it is best to have the water not (|uite at 
 )oiling point. 
 
 I HI, ir.\'! loxs. 
 
 II ai;i>-i;i{i:ai) roAsr watki}. 
 
 Two tablespoonfuls of powd(.'redhard-l>read. 
 
 One pint of boiling water. 
 
 ( )in'-half teaspoonful of salt. 
 
 Add tliepowd«;red hard-bread, after toasting 
 )r parching in an oven, to the salted boiling 
 vater. Boil for ten minutes. Strain through 
 jauze and sei-vc^ hot oi- cold. The toast water 
 uay be tlavoi'i'il witli siil;-;ii', coiidcnsi'd milk, 
 )i" whiskv. 
 
:js kk< ii'ks. 
 
 II \ i:i)-ititr \ I) <.IM 11.. 
 
 Fourtahlt'spoonfiilsof iM>w(leretl har«l-l»n'a«l. 
 One i»iiil of boiling water. 
 OiK'-half t)'as|MMinful «»f salt. 
 Propaic in tlu* same niaim«*r as tlio lianl- 
 brcatl toast water. 
 
 II \iti)-i(i{i: \i> Mr*«ii oit I'oKKiiM.i . 
 
 (Jlle till! "I iMtWilt'lrtl lianl-lirejul. 
 
 Four cujis of boiling water. 
 
 One teaspoonful of salt. 
 
 Mixaiulhoil f(»r twenty minutes. Themu- 
 may be eaten with (•on«len.se<l milk or stew< 
 'lrie«l fruit. 
 
 Care sliouM l>e tak«'n to |»revent sooroliiii 
 
 l>y fn-^iuent stirring; and the watei should 1 
 
 hoilinj^ in all caM's before a<ldin^ the |»nw«leitni 
 
 bfi-ad. 
 
 11 \ i:ii-iii:i \ !> \- M I I K 1 1 1 \^ I 
 
 'r<uist two or three piot'os «»f hard-brcjMl to a | 
 >;oim1 brown color by placing in an oven <• 
 over cltMir lire on a toaster. When done iM»ii 
 oiiouj^h boiling water oviT iheiu U» soft* 
 tliorou^fhly. Dilute two tablespoonftils ■ 
 ei»ndc*nsed milk in four tiniena^ murh boili]i. 
 wiiter. Drain off the water from the toaste. 
 bread and j»our on tlie milk. Serve h(»t. 
 
RECIPES. 39 
 
 lI.VlJD-HnKAl) AM) DKIKI) APPLKS (HHOWX 
 1 JETTY). 
 
 Soak the dried a[)ples for at least four hours. 
 Grrease a baking pan or dish and phice in it 
 first a layer of sliced apples, then a layer of 
 liard-bread crumbs, or whole hard-bread soft- 
 ened in boiling water for ten minutes, with 
 ;mall quantities of butter or fat pork and 
 mgar, and ground cinnamon sprinkled over 
 3ach layer. Continue till the dish is full, hav- 
 ng bread crumbs for the top layer. Moisten 
 ivith a cup of water, or fresh or diluted con- 
 iensed milk, and bake for three-tjuarters of an 
 lour in a moderately heated oven. When a 
 fork easily pierces the apples the pudding is 
 looked. It can be eaten hot or cold with but- 
 :er and sugar creamed together and flavored 
 with cinnamon or nutmeg; with a simple sirup 
 jf sugar and water, oi- with tli(.' fr)llowiiig 
 ■5auce : 
 
 sArf'?: loi; ii ai;i)-i:i:i:ai) im ddin*;. 
 
 < )ii(' i)iiit of boding water. 
 
 < )ne taldespoonful of flour. 
 (Jne-lialf cup of sugar. 
 One lemon. 
 
 To the water add the flour, mixed into a paste 
 with three tablcspooid'uls of cold water. Boil 
 
l<i J{K«U'KS. 
 
 for ten minus's. A(M tlio sugar and lenio; 
 juicf, strained: or i it lior flavoring t<» taste. i 
 
 It \< n\. MKOII.KI). 
 
 Wash in cold wal«r. Cut in thin slices an' 
 broil over clear coals either on a hroilerorwiti 
 a fork over a oharroal fire. Serve immediately 
 
 i; \« ON I i:i ri». 
 
 I 111 Hi t liin sli«-<'s alter wasiiin^. roll m liar<i 
 lirea<l cninilisand fry in a very hot |»an whicl 
 has heeii greased. Sejvson with pepju'r an^ 
 ser\e inimedialely. The bacon nniy be frii" 
 without tin* breail cniiubs. if preferriMl. 
 
 Wash the baeon in c<»ld water. ScrajM' and | 
 tiini olT any i-usty or brownish sjMits. and i 
 \ ery hard or dry, soak for a few Inuirs in vo\' 
 w atei- Put it on to c«xik in enough cold wat< 
 t4> cover it well, l«»l it conn- slowly to a 1m»i 
 and then boil steadily until done. As th' 
 water i'va|M)rate8 or \nn\s away reidenish i' 
 with more boiling water. When the baj-oi 
 rau Im« easily pien-ed with a fork in the thicker 
 |»arl it JH done. Savi* the fat, it will 1k» iisefn 
 in frying; and if gnn-us are to lM'C<M)k«'<l Iea\' 
 eii'-uv'li ill the water to .m-a^on them. 
 
RECIPES. 41 
 
 CANNED KOAST BEEF, SOUP. 
 
 One pound (one-lialf can) of roast beef. 
 
 One pint of cold water. 
 
 Salt and pepper to taste. 
 
 Cut the beef into small pieces and add it to 
 he cold water. Let it come to a boil and then 
 immer gently for half an hour. Skim off the 
 at and strain, t;iking care to express all the 
 neat juice and gelatine from the meat. Sea- 
 on with salt and i)epper to taste. A little 
 )eef extract, when added to the above, im- 
 )roves the value and palatability of this soup. 
 ^ tablesjioonful of hard-bread, powdered, may 
 )e added if rice or other grains are not avail - 
 ible. 
 
 ( ANNKl) ItOA^r r.KKl". ^TIAN . 
 
 Two pounds of ('aiiiK'*] roast beef. 
 
 Six small potatoes. 
 
 One onion. 
 
 Salt and pcpj^er to tasto. 
 
 Wash, pool, and slice tlie vogf^taldes. Cover 
 ;hem with sufTicient boiling salted water. Put 
 ;heni on to boil .-iimI when nc;ir!y done ;i(lil ilie 
 •oMst beef, well cut up. Season to taste with 
 )ei)l>or and salt, and lot the whole sinuner ten 
 ir tifleen minutes bcfoiM- sei-ving. If potatoes 
 ire nol to be li;ul, h:ir<l-lii'(-;iil, ri'iinilied and 
 
\'i HVJ'U'KH. 
 
 softcneil ill boiling water, may be used witli 
 tln' meat. CHimod tomalocs in varying pro- 
 portion niako a good a^Mition to tlu» st«*\v a^ 
 aln-ady described. In tlic absence of an 
 otht»r vegetables they may l)e added to t) 
 meat in the projiortion of ponnd for jMumd. 
 
 < \ V \ I I) l!o \- I IlKKT, lIA-ll. 
 
 Two pounds of canned roast beef. 
 
 Six lioiled potatoes, small. 
 
 ( )ne oni«)n. 
 
 Pepper and salt to taste. 
 
 Chop up the meat and vegetables thor- 
 oughly. Mix well. Season with pepper and 
 salt and brown in a hot dish or frying pan, 
 |»r(^viously greased with pork or ba<*on. inn' 
 oven or over the tire. When potat(»es can ii' 
 be obtained a very gocnl hai<li may be mad 
 l»y the u«e of softened hard-brejul or b<»ile<i 
 I'ice in their place. 
 
 i \ N M i» •* M.I mil. <« ri;>\ . 
 
 Cut up the contents of a two-pound can 
 Cover with cold water and bring to thi' boil- 
 ing jK»int. Then a«ld vegetables na dire<'t<'d 
 for roast beef stew. Sea.M>n witli jM«pper, but 
 add no «.alt. Stew for thn-e <juarters of an 
 hour. 
 
RECIPES. 43 
 
 CANXKI) sAI/r HEEF, HASH. 
 
 Two pounds (one can) of salt beef. 
 
 ( )ne cup of liai'd-l)read crumbs. 
 
 One onion. 
 
 Bacon fat or beef fat (about the size of an 
 
 Water, or soujd stock. 
 
 Pepper and salt. 
 
 Chop up the beef. Add the bacon fat or 
 jeef fat, and add sufficient water or soup stock 
 ,0 moisten the whole. Season with popper 
 md a very little salt. Parlioil tlie onion, choj) 
 t up and add it to the mixture. Put into a 
 'rying pan or mess plate and brown on both 
 iides. If desired, the onion may be fried 
 Defore adding it to the hasli. 
 
 lacK PUDJuiNc;. 
 
 'I'w(j tablespoonfuls of rice. 
 
 ( )iio tablespoonful of sugar. 
 
 < )ii(' jiiiit of fresh milk. 
 
 Xiitmeg (jr cinnamon as llavoring. 
 
 Wash the rice and cover with tlic milk, 
 )reviously sweetened and flavored. Sci in a 
 noderatoly hot oven. Stir cvffry lifteen niiii- 
 ites during the first lioui- ami then once at 
 ilie expiration of the next half lioiir. Ld hake 
 ,wo hours and until brown to[) forms. This 
 jives a creamy, slightly brown pudding. 
 
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 ■lOLOGY 
 THE UNIVERSITY OF CALIFORNIA LIBRARY