Chapter IV: Part 4

Rice, 1 cup.
Salt, 1 teaspoonful.
Water, 6 Cups.
Butter or gravy.

Wash rice in two waters, then put into vessel with water and salt. After boiling about ten minutes, strain off all the water except a scant cupful. Cover the vessel and let steam fifteen minutes or more, stirring once or twice. Serve with butter or gravy, the latter being stirred in quickly while the rice is hot.

RICE (WESTERN STYLE)

Rice, 1 cup.
Water, 6 cups.
Salt, 1 tablespoonful.

Wash rice, put in kettle of water, salt, and boil till tender, stirring once or twice to prevent sticking. Drain off all water through a colander and pour over hot water sufficient to wash off the starchy water and separate the grains. Leave in the colander and set into another pan, so that the bottom of colander will not touch. Cover and place in the oven a few minutes.

RICE WITH RAISINS

Washed rice, 1 cup.
Raisins, washed, seeded, ½ cup.
Salt, ½ teaspoonful.
Water, 2 cups.

Put in an enameled pan, cover, and steam one hour.

BROWNED RICE

Rice may be browned in the oven until of a yellow straw color, then cooked as any rice, but preferably steamed. Care must be taken in browning that it does not scorch or get too brown.

CORN MEAL MUSH

Salted water, 4 cups.
Corn meal, 1 cup.

Into the salted water stir corn meal till it begins to thicken, and finish cooking in a double boiler. Cook three or four hours.

GRAHAM PORRIDGE

Graham flour, 1 cup.
Boiling water, salted, 3 cups.

Stir the flour into boiling water and beat till perfectly smooth; set in a double boiler, or in another vessel containing boiling water, and cook one hour.

GRAHAM PORRIDGE WITH DATES

Set as for plain graham porridge; after it has cooked one-half hour, beat in the desired quantity of washed, seeded, and chopped dates; let it cook half an hour longer, and serve.

GLUTEN-GRANOLA MUSH

Boiling milk or water, 1 quart.
Mixed gluten and granola, 1½ pints.

Cook fifteen minutes, and serve with cream.

_TOASTS_

TOASTS

Toasts are uniformly and properly regarded as a breakfast dish, and when properly prepared are wholesome, nutritious, and appetizing, and far more conducive to health than the fried mushes and griddle cakes with which so many are prone to appease their appetites.

Zwieback should be used as the foundation of all toasts, although ordinary toasted bread can be used. In toasting bread, do not expose it to such fierce heat that the bread will be burned or singed. Singed bread is not toasted bread. Again, the fire should be hot enough to more than simply dry the bread. It should be toasted as far through as possible, and should be crisp and brittle, not hard. In using zwieback for toast it may be moistened by hot milk, if for cream, gravy, or egg toast; or with hot salted water, if for fruit. In either case the toast should be dipped quickly in and out again so as not to absorb too much liquid and become mushy. Under this head a few kinds of toasts will be given, inexpensive and otherwise. While it is not an exhaustive list, it will include sufficient to suggest others equally good.

MILK TOAST

Milk, 6 cups.
Flour, 1 heaped teaspoonful.
Butter, 1 tablespoonful.
Toasted bread or zwieback.

Heat milk and butter in a saucepan over the fire; when boiling, add salt and flour, moistened with a little milk. Let it boil, remove from the fire, and dip into this slices of toasted bread or zwieback. Pour what remains over the toast, cover, and send to the table hot.

CREAM TOAST

Cream, 6 cups.
Zwieback.
Milk.

Heat cream to boiling, dip slices of zwieback into hot milk for an instant, place on saucer, pour hot cream over, and serve.

AMERICAN OR FRENCH TOAST

Eggs, thoroughly beaten, 3.
Salt.
Butter.
Milk, 3 cups.
Sliced bread.

Beat the eggs thoroughly and add the milk and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk. Then brown on a hot, buttered griddle or thick bottomed frying-pan. Spread with butter, and serve hot.

BOSTON CREAM TOAST

Toast two slices of bread, trim and cut in two lengthwise, making four pieces. Place these evenly on top of one another and cut again cornerwise, into long triangular pieces. Arrange artistically on a platter, and serve with cream sauce.

NUN'S TOAST

Hard-boiled eggs, 6.
Flour, 1 teaspoonful.
Butter.
Hot buttered toast.
Finely-chopped onion, 1.
Milk, 2 cups.

Put the butter into a saucepan, and when it begins to bubble add the chopped onion. Let the onion cook a little without color, then stir in the flour. Add the milk and stir till it becomes smooth. Then put in the eggs which have been sliced and let them get hot. Pour this mixture over neatly trimmed slices of hot, buttered toast. Season with salt.

NUT GRAVY TOAST

Dress moistened toast with nut gravy as given under sauces.

PRUNE WHIPPED TOAST

Prune pulp, 2 cups.
Sugar, 1 tablespoonful.
Eggs, whites, 4.

Beat the whites very stiff and stir in the hot prune pulp and sugar. Serve on slices of zwieback which have been dipped in hot water.

PRUNE TOAST

Prepare as for apricot toast, using prune marmalade.

DATE TOAST

Prepare as for prune toast, except that the dates should be steamed, not boiled.

PROTOSE TOAST

Minced protose, 2 cups.
Eggs, 2.
Sweet cream, ½ cup.
Salt to taste.

Mix and heat thoroughly; when boiling hot spread over slices of

Toasted bread.

Dipped in hot salt water, and well buttered. Take

Hard-boiled egg, 1,

Cut in halves, remove yolk, and fill hole with

Currant jelly,

And place on top of the protose.

NUTTOLENE ON TOAST

Mince half a pound of nuttolene very fine, put in a well-oiled saucepan, and fry over the fire till a delicate brown. Great care must be taken to prevent scorching; shake the pan often. Make two cups of rich cream sauce well seasoned with butter sauce, and desiccated cocoanut. Strain this over the nuttolene, and serve a spoonful on warm toast. This makes six large portions.

BERRY TOAST

Any canned fruit, as strawberries, blackberries, blueberries, etc., may be used for toasts. Strain off the juice, boil, and thicken with corn starch to the consistency of cream. Stir in the strawberries and reheat till the berries are well heated through. Serve as other fruit toasts.

BANANA TOAST NO. 1

Peel and rub some nice bananas through a fine colander; sweeten and beat up with a little cream, and serve on moistened toast. Serve cold.

BANANA TOAST NO. 2

Take the desired quantity of bright fruit juice, as strawberry or cherry. Boil and thicken with corn starch. Into this slice some ripe bananas. The juice should not be too thick, but just so that the banana will appear suspended in the juice. Serve on moistened toast.

DATE TOAST WITH WALNUTS

Prepare same as date toast, then serve with walnut meat on each corner and one in the center.

TOMATO TOAST

Dress moistened toast with tomato sauce, as given under sauces; or use strained tomatoes thickened with flour or corn starch.

ASPARAGUS TOAST

Prepare as for stewed asparagus. Moisten and butter a piece of toast, lay four or five pieces of asparagus on it, pour a spoonful of white sauce on the bottom end of the stalks, and serve.

APPLE TOAST

Fresh stewed apples, rubbed through a colander and sweetened, make a nice dressing. The apples may be flavored with lemon, or mixed with grape or cranberry sauce. When the apples are put in the colander, the liquid may be poured into a saucepan and boiled into a syrup, and the toast moistened with this. Serve a spoonful or two of the apple sauce over all.

APRICOT TOAST

In making apricot marmalade, save the juice by itself and boil it down into a syrup. Moisten the toast, pour over some of the syrup, and some of the marmalade over all.

_BAKERY AND BREAKFAST DISHES_

BAKERY AND BREAKFAST DISHES

Thin batters are about the consistency of thin cream. Thick batters are like cream. Still thicker batters, which may be poured in a continuous stream, are called pour batters. Any batter is a pour batter until it is made so stiff that it breaks or drops in the pouring, when it is called a drop batter. It will remain a batter until too stiff to be beaten, when it becomes a dough.

Doughs, like batters, are of varying degrees of thickness, ranging from those just stiff enough to be handled to those which may be rolled thin as paper. Generally speaking, one full measure of flour to one scant measure of liquid makes a pour batter. Two full measures of flour make a drop batter; and three full measures make a dough; although, for various reasons, these proportions are subject to many modifications.

If the ingredients in batters were simply mixed and cooked slowly, the resulting substances would be hard and compact, unfit for human digestion. Hence, to obviate this, and to make them light and porous, we must resort to other processes. This is accomplished by means of the expansion of incorporated air, by the generation of gas within the mixture, or by a combination of both methods, supplemented by quick cooking before the gas has a chance to escape.

Air at seventy degrees expands to about three times its volume when exposed to the temperature of a hot oven. Consequently, as a mixture heats in cooking, incorporated air expands, giving the desired lightness. Air is incorporated or enclosed in batters by beating the mixture thoroughly, as in making whole-wheat gems; by adding eggs to the beaten mixture, as in popovers; and by the gas obtained by the union of an acid with an alkaline carbonate, as in the use of baking powders. In batters made light by the admixture of air, one must exercise care in beating to actually incorporate and retain the air. When eggs are added to the mixture, the glutinous consistency of the albumin they contain assists in retaining the entangled air.

GEMS OR PUFFS (PLAIN)

Milk, 1 cup.
Salt.
Cooking oil, 1 tablespoonful, if desired.
Egg, 1.
Sifted flour, about 2 cups.

Break the egg into the milk, add salt, and beat thoroughly. Beat into this enough sifted flour to make a batter that will pile slightly when poured in a thick stream. Bake in hot greased gem irons in a brisk oven. A tablespoonful of cooking oil may be added to the milk if a richer batter is desired.

CORN GEMS

Make same as plain gems, but use one-fourth corn meal and a little sugar.

WHOLE-WHEAT AND GRAHAM GEMS

Use one-fourth to one-third whole wheat or graham flour.

GRANOSE PUFFS

Eggs, 4.
Ground cinnamon, 1 teaspoonful.
Salt.
Sugar, ¼ cup.
Granose flakes, 4 cups.

Beat the yolks of the eggs with the sugar until light, then add the cinnamon and salt. Beat again, then add two cups granose flakes. Mix thoroughly and add half of the stiffly-beaten whitest of the eggs, then two more cups granose flakes, and lastly the rest of the whites. Drop in round gem irons, filling them heaping full, and bake a light brown. They may be iced and a little shredded cocoanut sprinkled on top.

VEGETARIAN HOT CAKES

Bread crumbs, 4 cups.
Flour, 1 cup.
Salt, 1 teaspoonful.
Sugar as desired.

Mix all together thoroughly, and add sufficient

Milk heated at 140° or 150°,

To make a thick pour batter. To this add the

Yolks of 5 eggs.

Beat up thoroughly and add the

Stiffly-beaten whites.

Bake on soapstone griddle. Be careful not to have the milk scalding hot, as it renders cakes soft and sticky.

GREEN CORN GRIDDLE CAKES

Corn, 1 quart, cut from the ear.
Butter, 2 tablespoonfuls.
White corn meal, 3 tablespoonfuls.
Salt, ¼ teaspoonful.
Milk, 1 cup.
Eggs, 4.
Flour, ½ cup.

Mix thoroughly and bake on soapstone griddle.

BAKED CORN PIE

Sweet corn, 1 can.
Milk, 2 cups.
Salt, 1 teaspoonful.
Butter, 2 tablespoonfuls.
Eggs, 2.

Warm the butter and stir through the corn; beat the eggs with the milk, add the salt, and mix with the butter and the corn. Turn into a pan and bake until set. Should be light brown.

POPOVERS

Flour, 2 cups.
Milk, 1¾ cups.
Butter.
Salt, ½ level teaspoonful.
Eggs, 3.

Mix the salt and flour, pour on slowly half the milk to make a smooth batter; add the eggs, one at a time, beating well, and gradually the remaining milk. Beat vigorously for a few minutes, then turn at once into hot well-buttered gem-pans, filling them about half full. Bake in rather hot oven from twenty to thirty minutes.

CORN BREAD WITHOUT BAKING POWDER NO. 1

Corn meal, 2 cups.
Eggs, 4.
Salt.
Boiling milk, 3 cups.
Butter, size of egg.

Put the meal into the mixing bowl, make hollow in the center, put in butter and salt, and pour the hot milk over all, and stir well. Let cool, and if too stiff, add a little more cold milk. Break the eggs and separate them; add the yolks to the meal and beat five minutes. Beat the whites and add them to the batter. Oil a baking-pan, make it hot, and turn in the batter. Bake in a quick oven thirty minutes.

HOE CAKE

Corn meal, 4 cups.
Water, or milk.
Melted butter, 1 tablespoonful.
Salt and sugar as desired.

Sift corn meal with a little salt, and sugar if desired; scald with sufficient water or milk to make a stiff batter, but soft enough to spread easily with a knife. A tablespoonful of melted butter may be added if desired. Spread on a baking-sheet or pan about one-half inch thick or less and bake slowly till crisp clear through.

If the cake bakes fast on the bottom, it may be turned over so that both sides may be evenly baked.

CORN BREAD WITHOUT BAKING POWDER NO. 2

Corn meal, 2 cups.
Flour, 1 cup.
Salt, 1 teaspoonful.
Sugar, ¼ cup.

Mix and add

Boiling water.

sufficient to make stiff dough; let cool, then stir in

Butter, 1 tablespoonful.
Beaten yolks, 6.

and lastly the

Stiffly-beaten whites, 6.

CORN BREAD NO. 3

Sponge, 3 cups.
Butter, 1 rounded tablespoonful.
Mixture, 2 parts corn meal to 1 part flour.
Eggs, 2.
Sugar, 3 heaped tablespoonfuls.

Take three cups of the sponge as set for making wheat bread, measured when light, ready to mix up stiff. Add sugar, eggs, and butter. To this add a mixture of two-thirds corn meal and one-third flour until it is as stiff as will stir conveniently (if made too stiff, the bread will be dry; if not stiff enough, it will be sticky). Put about half an inch deep in greased pans, and let rise till nearly an inch deep and bake in a moderate oven. It may be in deeper loaves, but they are not likely to be so satisfactory.

GEORGIA PONES

Southern corn meal, 2 cups.
Sugar, 1 tablespoonful.
Salt, ½ teaspoonful.
Boiling milk or cream.

Sift meal with sugar and salt. Pour over this enough boiling milk or cream to make a stiff drop batter. Stir constantly, that the meal may not lump. When perfectly smooth, drop in large spoonfuls on a cold buttered baking-sheet and bake in a brisk oven. The pones should be browned on top.

BOSTON BROWN BREAD

Yellow corn meal, 1 cup.
White flour, ¾ cup.
Salt, 1 teaspoonful.
Eggs, 4.
Graham flour, 1 cup.
New Orleans molasses (good), ¾ cup.
Milk, about 3 cups.

Mix meal, flour, molasses, and milk; separate eggs and mix yolks with other ingredients. Beat whites very stiff and fold into mixture, which should not be thick. Put this in the tin dish immediately and steam for three or four hours.

_PUDDINGS_

LEMON-APPLE

Tart apples, 6.
Sugar, 1 cup.
Lemon, 1.

Pare the apples and remove the core, being careful not to break the apple. Put into a granite or enameled baking-pan of suitable size. Fill the hole made by removing the cores, with the sugar; moisten the sugar with the lemon juice and sprinkle a little of the grated rind on each apple. Pour sufficient water into the pan to half cover the apples. Cover and bake until clear.

FARINA MOLD

Milk, 1 quart.
Sugar, ⅓ cup.
Farina, ½ cup.
Salt.

Put the milk into double boiler; when scalding hot, set the inner boiler on range until the milk boils; then stir in the farina, sugar, and salt. Let boil till the farina is set, then set back in outer boiler and cook one hour. Turn into molds previously oiled or dipped into cold water. May be served with cream sweetened and flavored, or with fruit juice.

BROWN BETTY

Chopped apples, 2 cups.
Bread crumbs, 1 cup.
Butter, ½ cup.
Chopped raisins, 1 cup.
Raisin or prune juice, 1 cup.

Fill a pudding dish with alternate layers of the fruit, crumbs, and butter,--fruit first, finishing bread crumbs on top. Pour over the fruit juice. Set the dish in a pan of hot water; cover and bake in a moderate oven for nearly an hour; then remove the cover and brown lightly. Serve with sweetened cream or lemon sauce.

STRAWBERRY SHORT CAKE

Cream, 1 cup.
Flour to make a medium soft dough.
Salt.
Yeast, 1 tablespoonful.

Warm the cream to about seventy degrees, add the salt, yeast, and about two cups of the flour. Mix thoroughly, cover, and set in a warm place to rise. When well risen and lively, add the rest of the flour, and leave until perfectly smooth. Roll out about half an inch thick. Put in greased pans, brush the top with melted butter, let rise until about double its original size, and bake. Split, and fill with whole or crushed berries, sprinkled with sugar.

STRAWBERRY GRANOSE

Put a layer of granose in a deep pan of sufficient size; cover with a layer of crushed berries and sugar; repeat till the pan is full. Press lightly. Serve with cream.

FLOATING ISLAND

Milk, 1 quart.
Sugar, ½ cup.
Eggs, 5.
Jelly, 2 tablespoonfuls.
Flavor to suit.

Make a custard with the milk, the yolks of the eggs, the whites of two, and the sugar. Whip the remaining three whites to a stiff froth with a little sugar and flavoring, same as custard. Pour the custard into individual glass dishes, drop spoonfuls of the whites on the custard so as to form islands, or it may be put on with a pastry tube or paper funnel. Drop a little bright jelly in the center of each island.

CORN STARCH BLANC MANGE

Milk, 1 quart.
Corn starch, 4 heaped tablespoonfuls.
Eggs, whites, 3.
Sugar, ½ cup.
Lemon flavoring.

Put half the milk in a double boiler and set over the fire. When scalding hot, add the remaining milk in which has been dissolved the sugar and corn starch. Stir till it is thick and there are no lumps. Flavor with lemon, take from the range, and add the stiffly beaten whites. Pour into molds and set in a cool place to get firm.

A pleasing effect may be obtained by dividing the mixture after it is cooked, and coloring one-half pink, then filling the mold one-third of one, and filling up with the other. When turned from the mold they will look like small, white pyramids capped with pink, or pink with white. A custard to be served with this blanc mange is made of two cups of milk, the yolks of three eggs, and half a cup of sugar. Flavor same as blanc mange.

GRANOSE MOLD

Boiling milk, 2 cups.
Granose flakes, 3 cups.
Sugar, 2 tablespoonfuls.
Beaten eggs, 6.

Stir the granose flakes into the boiling milk; then add the beaten eggs and sugar. Let boil two minutes, and pour into molds. Serve with vanilla sauce.

PINEAPPLE TAPIOCA

Pearl tapioca, 1 cup.
Pineapple, ripe, 1.
Water, 1 quart.
Sugar, 1 cup.

Wash the tapioca, and put to cook with the water and sugar in a double boiler; cook until cleared. Pare the pineapple, remove the core, and slice very thin. Put a layer of the pineapple in a deep pan; pour over some of the tapioca, then another layer of pineapple, and so on till all the pineapple and tapioca are used. Serve cold.

BANANA TAPIOCA

Same as pineapple tapioca, but use bananas instead of pineapples. Milk may be substituted for water, and two eggs used if desired.

The tapioca may be flavored and colored if desired.

DATES STUFFED WITH MALTED NUTS

Wash, dry, and pit the desired quantity of dates, being careful not to break more than are necessary. Fill the cavity made by removing the pit with malted nuts, and press together. Make an icing of the white of an egg, eight or nine tablespoonfuls of powdered sugar, a few drops of lemon juice, and one teaspoonful of corn starch. Dip the dates in this, using a sharp toothpick with which to handle them, and place on an oiled paper or plate to dry. Or the icing may be made with less sugar, and after they are dipped, roll them in powdered or Victor sugar.

SAGO FRUIT

Sago, 1 cup.
Sugar, ½ cup.
Oranges, 2.

Wash the sago through three waters, and simmer in a quart of water with the sugar until transparent and thoroughly done. Peel and slice the oranges, remove the pips, and add to the sago. Cook a few minutes longer, then turn into six or eight individual glass sauce dishes, and put away to cool. Garnish with a little bright colored jelly or jam.

RICE PATTIES

Rice, cooked, 2 cups.
Butter, 1½ tablespoonfuls.
Egg whites, well-beaten, 2.
Sugar, 1 tablespoonful.
Nutmeg.

Mix, and stir over the fire till well blended; when cold, form into patties, roll in beaten white of egg, and then in bread crumbs moistened with melted butter. Bake. Serve hot with sweetened cream, flavored with nutmeg.

LEMON OMELET

Corn starch, 1 dessertspoonful.
Cream, ½ cup.
Eggs, 4.
Butter.
Powdered sugar.
Flour, 1 teaspoonful.
Salt.
Boiling milk, 1 cup.
Lemon honey.

Mix the corn starch, flour, cream and salt. Beat till smooth; add the beaten yolks of the eggs and the boiling milk. Stir in the whites of the eggs, beaten to a stiff froth. Butter four pudding plates, pour in the mixture, and bake in a quick oven ten minutes. Spread lemon honey on half, fold over, and sprinkle powdered sugar on top. Serve hot.

LEMON HONEY

White sugar, 1 cup.
Egg yolks, 3.
Butter, 1 tablespoonful.
Lemon, grated rind and juice of 1.
Egg white, 1.

Put the juice, sugar, and butter in a double boiler over the fire; while it is melting, beat the eggs and add to them the grated rind of the lemon. Add this to the sugar and butter, cooking and stirring till it is thick and clear like honey.

STRAWBERRY SOUFFLE

Fruit.
Fresh strawberries, 3 quarts.
Powdered sugar, 1½ cups.

Custard.
Egg yolks, 4.
Cream or milk, ¾ pint.
Sugar.

Meringue.
Egg whites, 4.

Put two and a half quarts of the strawberries and the powdered sugar into a saucepan. Put in oven and let it simmer till sugar is melted. Beat the yolks of the eggs in the cream or milk, and sweeten to taste. Set in double boiler over the fire, and stir till thick. Arrange the berries without the juice in glass dishes, so that they will form a sort of wall. Fill the center with custard and meringue the top with the whites. Use the remaining two cups of berries to decorate the meringue with half or whole berries. Serve hot or cold.

PLAIN CUSTARD

Sugar, ¾ cup.
Eggs, 6.
Milk, 1 quart.
Salt.

Beat the eggs till light, and stir in the milk, sugar, and salt. Bake in a pudding-pan; set in a pan of hot water. Bake until the center of custard is set.

CARAMEL CUSTARD

Milk, 3 cups.
Butter, 1 tablespoonful.
Water, ½ cup.
Sugar, 1 cup.
Eggs, 6.
Vanilla, ½ teaspoonful.

Put the butter into a saucepan and set on the range. When melted, stir in the sugar, and let cook until of a dark brown color, stirring frequently to prevent burning. Now add the water, which should be hot, and stir until the caramel (the browned sugar) is dissolved. Beat up the eggs and mix with the milk; add this to the caramel and flavor with the vanilla. Pour into custard cups, set into a shallow pan of water, and bake till the custard is set in the middle.

TAPIOCA CUSTARD (RICH)

Tapioca, ½ cup.
Sugar, ¾ cup.
Salt, ¼ teaspoonful.
Milk, 1 quart.
Eggs, 4.
Flavor to suit.

Wash the tapioca and put to cook with the milk in a double boiler; stir occasionally, and cook till clear. Beat the eggs till light; beat in the sugar, and add to the tapioca. Let cook a minute and remove from the range. Stir in the flavoring, and turn into a pan of suitable size. Serve cold. If desired, the whites of two of the eggs may be used as a meringue, which should be flavored the same as the custard.

RICE PUDDING

Rice, 4 tablespoonfuls.
Sugar, 2 tablespoonfuls.
Seedless raisins, ½ cup.
Milk, 4 cups.
Grated nutmeg, ¼ teaspoonful.
Salt, ½ teaspoonful.

Put all together and bake about two hours. Stir with a fork three or four times during first hour to prevent sticking. Should it get too dry, add a little more milk.

CREAM RICE PUDDING

Washed rice, ½ cup.
Cream, or milk, 3 cups.
Eggs, 4.

Cook the rice in the cream or milk; when nearly done, remove from the range, and stir in the yolks of the eggs. Pour into a pan, and set in another containing water, and bake fifteen or twenty minutes, or till the eggs are cooked. Make a meringue of the whites.

SANITAS CHOCOLATE PUDDING

Bread crumbs, 2 cups.
Eggs, 3.
Sanitas chocolate, ¼ pound.
Hot milk, 2 cups.
Sugar, ⅓ cup.

Soak bread crumbs in hot milk, add eggs, sugar, and chocolate. Beat the eggs and mix all the ingredients thoroughly. Put into a buttered can, and steam two hours.

See note under "Beverages, Sanitas Chocolate."

APPLE NUT PUDDING

Apple pulp, 2 cups.
Nuttolene, ½ pound.
Eggs, 4.
Sugar, ¾ cup.
Bread crumbs, 1¾ pounds.
Cinnamon or nutmeg, 1 teaspoonful.

Grate sufficient tart apples to make two cups; then add the sugar, cinnamon or nutmeg, bread crumbs, nuttolene, which has been put through a vegetable grinder, and the beaten yolks of the eggs. Beat well and add the stiffly-beaten whites, put into an oiled pudding-pan set in a pan of boiling water, and bake. Serve with sweetened cream or flavored sauce.

PRUNE TAPIOCA PUDDING

Tapioca, ½ cup.
Cold water, 2½ cups.
Lemon juice, 1 tablespoonful.
Prunes, 1 cup.
Salt, ½ teaspoonful.
Sugar, ½ cup.

Put the prunes into enough water to cover them, and let simmer gently till they absorb all the water. Turn onto a plate to cool and remove stones. When tapioca has cooked until clear, put all the seasoning into it, and put a layer into a pudding dish, then a layer of prunes, and so on, having the top layer tapioca. Bake in moderate oven one hour; then allow to partially cool, and serve with cream.

PRUNE PUDDING

Prune pulp, 1 cup.
Prune meats, chopped fine, ¼ cup.
Egg whites, well beaten, 4.
Sugar, ½ cup.

Stir the beaten whites of the eggs with the prune pulp, and add the chopped prune meats and sugar. Bake till lightly browned, and serve with cream.

BREAD PUDDING

Milk, 1 quart.
Sugar, ½ cup.
Stale bread, 1½ cups.
Eggs, 3.
Flavor to suit.

Soak the bread in the milk; beat the yolks and one of the whites of the eggs with the sugar, and flavor. Mix and put into a pudding dish. Set into a pan of hot water and bake until the custard is set. Meringue with the whites.

If desired, the top of the pudding may first be marked with jelly, marmalade, or fresh fruit of some kind, and the meringue put over all.

PRESSED FRUIT PUDDING

Bread, 8 slices.
Stewed huckleberries, 1 quart.
Sugar, ½ cup.

Trim the bread, cutting off all crusts, put four slices in the bottom of a pudding-pan, cover with half the berries, which should have the juice strained off, sprinkle over part of the sugar, then the rest of the bread and the remainder of the berries and sugar. Pour over all the juice that has been drained; there should be enough to moisten the bread thoroughly. If served the same day, put another pan on top of the pudding, with a weight in it, to press the pudding. It is not necessary to press the pudding if not used the same day it is made. Serve with sweetened cream or sweet sauce.

SNOW PUDDING

Milk, 1 quart.
Salt, ⅓ teaspoonful.
Eggs, whites, 5.
Sugar, ⅓ cup.
Corn starch, ⅓ cup.
Vanilla to suit.

Set milk, sugar, and salt in double boiler over the fire; when scalding hot, add the corn starch mixed smooth in a little cold milk. When the starch is cooked, remove from the fire, and beat well. When cold, stir in carefully the stiffly-beaten whites and flavor with vanilla. Serve with vanilla sauce.

APPLE PUDDING (BAKED)

Butter, 2 tablespoonfuls.
Eggs, 4.
Green tart apples, grated, 6.
Sugar, ½ cup.
Lemon, 1.

Stir the butter and sugar to a cream; stir into this the well-beaten yolks of the eggs, the juice and grated rind of the lemon, and the grated apples. Stir in the beaten whites of the eggs, flavor with cinnamon or nutmeg, and bake. Serve cold with cream.

PLUM PUDDING

Eggs, 4.
Cream, 1 cup.
Flour, 1¾ cups.
Raisins, seeded, chopped, ½ pound.
Dried cherries, ½ pound.
Candied orange peel, 2 ounces.
Sugar, 1 cup.
Bread crumbs 1 cup.
Butter, ⅓ pound.
Currants, ½ pound.
Candied citron, 2 ounces.

Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat well together, and mix in the sugar and fruit. Mix well, pour into a buttered pan, cover, and steam about two hours.

CABINET PUDDING

Candied citron, ½ cup.
Seedless raisins, ½ cup.
Currants, ½ cup.
Cinnamon.
Nutmeg.
Stale sponge cake, 1 quart.
Milk, 2 cups.
Eggs, 2.
Butter, melted, 1 tablespoonful.
Salt.

Butter a pudding mold that will hold at least two quarts. Have the citron and raisins chopped fine, the currants well washed, and the cake cut into strips about an inch and a half wide and half an inch thick; sprinkle some of the fruit on the bottom of the mold, then slices of the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, then cake, and so on till the ingredients are all used. Pour over this a custard made of the milk, eggs, and melted butter. Pour this over the cake without cooking, and let soak one-half hour, then set into a pan of water, cover, and bake until the custard is set. Serve with a tart sauce.

CREAM SAGO PUDDING

Sago, ½ cup.
Sugar, 1 cup.
Milk or cream, 1 quart.
Eggs, 2.
Lemon flavoring.

Wash the sago, and with the milk put into a double boiler, and cook until clear. Beat the eggs very light, and add the sugar and flavor. Remove the sago from the range, and allow to cool a little, then pour in the eggs and sugar, beating all the time. Put in a pudding-pan, set in a pan of water, cover, and bake until the custard is set.

STEAMED FRUIT PUDDING

Tart apple pulp, 2 cups.
Sugar, 1 cup.
Eggs, 6.
Grape juice, 2½ cups.
Salt, ½ teaspoonful.
Toasted bread crumbs, 4 cups.
Seedless raisins, 1 cup.
Lemon rind, grated, 1.
Vanilla, 1 tablespoonful.

Mix all well together except the whites of the eggs, which should be beaten stiff and added last. Turn into a buttered mold, and steam or boil for three hours. Serve with sweetened cream, flavored with nutmeg.

SPONGE PUDDING

Milk, 2 cups.
Flour, ½ cup.
Sugar, ⅓ cup.
Eggs, 4.

Put milk into a double boiler. Mix the sugar and flour with a little cold milk; pour this into the scalding milk, and stir till it thickens; then stir it into the well-beaten yolks of the eggs; then add the whites beaten stiff. Pour the mixture into buttered cups or into a pudding dish. Put the cup or dish into a pan of boiling water, place in the oven, and bake twenty minutes. About five minutes before it is done, remove from the pan of water, and finish baking on the grate. Serve in the cups in which it is baked or on hot plates if baked in a pudding dish. This should not be allowed to stand, but be served immediately.

FIG PUDDING

Butter, 2 tablespoonfuls.
Corn starch, ½ cup.
Flour, ½ cup.
Fig marmalade, 1¼ cups.
Cream, 1½ cups.
Sugar, 1 cup.
Eggs, 4.

Mix the butter with the corn starch and flour; mix the fig marmalade and the cream; stir in the butter, corn starch, and flour mixture, together with the sugar and the yolks of eggs. Mix well and fold in quickly the well-beaten whites. Pour into a buttered pudding-pan and steam one and one-half hours.

DATE PUDDING

Make same as fig pudding, using date marmalade.

ADELAIDE PUDDING

Eggs, 6.
Water, 2 cups.
Lemon extract, 1 teaspoonful.
Salt, 1 teaspoonful.
Corn starch, 1 cup.
Sugar, 1¼ cups.
Lemon, grated rind and juice, 1.
Flour, 1½ cups.

Over the beaten yolks pour a syrup made by boiling the sugar in the water. Add lemon rind and juice, lemon extract, and salt. Beat up well, and mix in slowly the flour and corn starch. Fold in the beaten whites of the eggs, pour into a greased pudding dish, and steam one and one-half hours.

CEREAL PUDDING

Milk, 4 cups.
Eggs, 4.
Sugar, ½ cup.
Cream of maize, or cerealine, 2 cups.
Lemon, grated rind and juice, 1.

Heat milk to boiling and stir in cream of maize or cerealine. Set in double boiler and cook half an hour. Remove from range and stir in the yolks and sugar. Flavor with grated rind and juice of lemon. Pour in a shallow pan, and set within another containing water, and bake till the custard sets. Meringue with the whites.

_PIES_

PASTRY DOUGH FOR PIES

Flour, 1 pint.
Butter, 3 tablespoonfuls, rounding full,
or, Olive oil, ½ cup.
Salt, 1 teaspoonful.
Cold water, 6 tablespoonfuls.

Chop the butter in the flour, add the water and salt, and without mixing turn upon the board. Roll out and double over three times. Then roll out again and double. Continue this till the crust is smooth; then roll out very thin and roll as for jelly cake. Cut into two pieces, stand each piece on end, and roll out one for the top and the other for the bottom crust.

PUMPKIN FOR PIES

Wash the pumpkin, but do not peel; remove the seeds, cut up, cook and put through a colander. The pumpkin is much sweeter cooked this way than when the peel is removed before cooking.

PUMPKIN PIES

Mashed pumpkin, 1 cup.
Molasses, ⅓ cup.
Sugar, ⅓ cup.
Salt, 1 teaspoonful.
Flour, 1 tablespoonful.
Eggs, 2.
Cinnamon, 1 teaspoonful.
Milk, 1 cup.

Mix all together thoroughly, adding the milk last.

PUMPKIN PIES WITHOUT EGGS

Mashed pumpkin, 1 cup.
Flour, 1 tablespoonful.
Sugar, ½ cup.
Nutmeg, a dash.

Mix together, and when smooth, add

Sweet cream, 1 cup.

SANITAS CHOCOLATE CUSTARD PIE NO. 1

Milk, 1 quart.
Sugar, 1 cup.
Eggs, 6.
Chocolate, ¼ pound.
Water, 2 cups.
Vanilla, 2 teaspoonfuls.

Save the whites of three of the eggs for meringue; beat together the remainder of the eggs, sugar, and vanilla; dissolve the chocolate in the water and boil for three minutes. When nearly cold, add to the eggs and sugar. Put in pan lined with good pastry and bake; makes two large or three small pies.

SANITAS CHOCOLATE CUSTARD PIE NO. 2

Make an ordinary custard pie, flavor with vanilla; put the grated chocolate into a basin on the side of the range, where it will melt, but not burn. When melted, beat into it one egg and sugar to suit the taste. Spread on top of the pie.

HYGIENIC MINCE MEAT

(For Six Pies)

Chopped apples, medium size, 14.
Chopped walnuts, 1 cup.
Chopped blanched almonds, ½ cup.
Chopped figs, ½ cup.
Chopped citron, ¼ cup.
Seeded raisins, 1 cup.
Seedless raisins or currants, 1 cup.
Caramel-cereal coffee, 1 cup.
Fruit juice or jelly, 1 cup.
Lemons, juice of, 4.
Salt, 1 tablespoonful.
Sugar and spice to taste.

MINCE PIE

Minced apples, 4 cups.
Prune juice, 1 cup.
Sugar, 1 cup.
Molasses, 1 cup.
Butter, 2 tablespoonfuls.
Minced protose, 3 cups.
Seedless raisins, 2 cups.
Lemon, grated rind and juice, 1.

Stew all together until thick enough for filling.

Flavor with

Salt, 1 teaspoonful.
Cinnamon.
Nutmeg.

BAKER'S CUSTARD PIE

Sugar, 3 tablespoonfuls.
Eggs, 3.
Vanilla, 1 teaspoonful.
Salt to taste.
Flour, 1 tablespoonful.
Milk, 2 cups.
Grated nutmeg.

Beat the yolks of the eggs to a cream, stir the flour thoroughly into the sugar, and add to the eggs. Then put in the vanilla, nutmeg, and salt; then add well-beaten whites. Mix well and add by degrees the milk that has been scalded and cooled (but not boiled), and turn all into a deep pie-pan, lined with rich paste. Bake from twenty-five to thirty minutes.

LEMON PIE (SUPERIOR)

Lemons, 3.
Water, 3 cups.
Corn starch, 2 tablespoonfuls.
Butter, 1 tablespoonful.
Sugar, 2½ cups.
Eggs, 3.
Flour, 4 tablespoonfuls.

Put the water and butter into a double boiler and set on the range. Mix the sugar, flour, and corn starch together; grate in the lemon rind, add the juice and beaten yolks of the eggs. When the water in the boiler is scalding hot, stir in the mixture, and cook till of the consistency of cold honey, stirring now and then to ensure even cooking. Remove from the fire; when cool, pour into deep pie tins, lined with good pastry. When done, meringue with the whites of the eggs.

COCOANUT PIE

Desiccated Cocoanut, ½ cup.
Eggs, 2.
Butter, size of an egg.
Milk, 1 cup.
Sugar, 1 small cup.

Soak the cocoanut in the milk, add the beaten egg, sugar, and butter melted. Line a pie-pan with rich pastry, put in the filling, and bake. The white of one of the eggs may be used as a meringue, if desired.

WASHINGTON CREAM PIE

Crust:
Eggs, 6.
Vanilla, 1 teaspoonful.
Flour, 1 rounded cup.
Sugar, 1 cup.
Lemon juice, 2 teaspoonfuls.

Beat the yolks of the eggs till very thick; add the sugar, vanilla, and lemon juice. Beat the whites of the eggs very stiff, fold half the whites into the yolk and sugar, then half the flour, then the remainder of the whites and the rest of the flour. Divide this batter into two pie-pans and bake. When cold, split each cake and put in the filling.

Filling:
Milk, 2 cups.
Eggs, 2.
Flour, ½ cup.
Butter, 2 tablespoonfuls.
Sugar, 1 cup.
Vanilla, 1½ teaspoonfuls.

Put three-fourths of the milk into a double boiler, together with the milk, and set on the range. Beat the eggs very light; add the sugar, flour, and the remainder of the milk. Beat till perfectly smooth, and when the milk in the boiler is scalding hot, stir in the mixture. Beat till smooth, and cook thoroughly; when cool, add the vanilla. If made a day or two before serving, and kept on ice, the quality of these pies is greatly improved.

PRUNE PIE

Prune, marmalade, 1 pint.
Egg, 1.
Lemon, 1.
Sugar, ½ cup.

To the marmalade add the grated rind and juice of the lemon, sugar, and beaten yolk of egg; put into a pie-pan lined with good paste and bake till the crust is done; remove from oven and meringue with the white of the egg.

APPLE PIE

Line a pie-pan with rich paste, sprinkle over the bottom a little flour and sugar. Fill with apples cut in thin slices. The pan should be slightly rounding full. Sprinkle a little flour and sugar, according to the tartness of the fruit. Add two tablespoonfuls of water, and a few small pieces of butter. Moisten the edge of the paste and put on the upper crust, press down the edges, trim, make several perforations in the top to allow the steam to escape, brush the crust with a little milk, and bake about forty-five minutes.

RHUBARB PIE

Pie paste.
Rhubarb, 4 cups.
Sugar, 1 large cup.
Nutmeg.
Salt.
Flour.

Line a pie plate with paste rolled a little thicker than a dollar. Strip the skin off the rhubarb and cut the stalk into half-inch lengths. Fill the plate an inch deep, and to a quart of rhubarb add a large cup of sugar. Sprinkle a pinch of salt, and a grating of nutmeg on top, with a little flour. Cover with a rich crust and bake in a quick oven until the pie loosens from the dish.

BLUEBERRY PIE

Line a pie-pan with pie paste. Put in the berries half an inch deep, and to one quart of berries put a teacup of brown sugar; sift a teaspoonful of flour over, a pinch of salt, and a little grated nutmeg. Cover with the top crust, pressing down the edges tightly. Trim and bake in a good oven forty-five minutes. This pie is the typical berry pie.

_CAKE_

FROSTING

Egg white, beaten stiff, 1.
Corn starch, 1 teaspoonful.
Powdered sugar, 9 tablespoonfuls.
Lemon or orange juice, 1 teaspoonful.

Mix and beat together.

SUNSHINE CAKE

Egg whites, 6.
Egg yolks, 3.
Sugar, granulated, 1 cup.
Flour, 1 scant cup.
Lemon juice, 2 teaspoonfuls.

Mix and bake as for Favorite Sponge Cake, flavor with

Grated rind of lemon.
Juice of ½ orange.

ORANGE CAKE

If boiled icing flavored with orange is used, the result will be orange cake.

ANGEL CAKE

Flour, 1 cup sifted 5 times.
Lemon juice, 2 teaspoonfuls.
Powdered sugar, sifted, 1 cup.
Egg whites, 11 beaten to stiff froth.
Vanilla, 2 teaspoonfuls.

Stir the sugar into the whites very lightly and carefully, adding the vanilla, after which add the flour, stirring quickly and lightly. Pour into a bright, clean cake dish, which should not be buttered or lined. Bake at once in a moderate oven about forty minutes. Test it with a broom splint. When done, let it remain in the cake tin, turning it upside down, with the sides resting on two saucers, so that a current of air will pass over and under it.

SPONGE SHEET

Use and make the ingredients the same as for Simple Sponge Cake, but bake in a sheet. Before baking, sprinkle a generous quantity of the following mixture on top:--

Mix an equal quantity of granulated sugar and chopped almonds and add a small pinch of ground cinnamon. This produces a delicious crust. Bake in a buttered and floured pan, and remove from the pan as soon as done.

SIMPLE SPONGE CAKE

Eggs, 6.
Sifted granulated sugar, 1 cup.
Flour, 1 scant cup.

To the eggs add sugar, and beat with a wire egg beater till the mixture is thick and light colored. Then add the flour, folding it in gently. Drop by the spoonful in an unbuttered pan, and bake in a moderate oven. When done, invert the pan, letting it rest on cups till the cake is cool, when it can easily be taken out. Thus suspended from the bottom of the pan, the cake is stretched by its own weight, which makes it lighter and more elastic than if left to fall by its weight in cooling. The quantity given will make a small loaf cake, or two layers.

FAVORITE SPONGE CAKE

Eggs, 6.
Granulated sugar, 1 cup.
Flour, 1 scant cup.
Lemon juice, 2 teaspoonfuls.

Sift the flour and sugar four or five times. Beat the whites of the egg to a stiff froth, adding the lemon juice. When half beaten, fold in carefully in regular order the sugar, well-beaten yolks of eggs, and the flour. Bake in a moderate oven.

NUT SPONGE CAKE

Eggs, 7.
Water, ¼ cup.
Lemon extract, ¼ teaspoonful.
Ground English walnut, ¾ cup.
Sugar, 1¼ cups.
Vanilla, 1 teaspoonful.
Flour, 1 rounded cup.

Beat the yolks of the eggs till thick; boil sugar in water till it spins a thread. Pour this into the yolks, beating all the time till cool. Add the vanilla and lemon extract; mix flour with walnuts; mix all together, and lastly stir in the stiffly-beaten whites. Bake in tins lined with greased paper.

MARGUERITES

Egg white, 1, partly beaten.
Sugar, 2 tablespoonfuls.
Chopped walnuts, ½ cup.

Stir together and spread on crackers, one inch wide by three or four inches long. Bake a light brown.

SPONGE JELLY CAKE

Eggs, 5.
Lemons, 1.
Sugar, 1 cup.
Flour, 1 cup.

Beat the yolks till very thick, add sugar gradually, then the grated rind and two tablespoonfuls of lemon juice. Fold in one-half of the whites of the eggs, beaten very stiff, then one-half of the flour, the other half of the whites, lastly the remainder of the flour. Bake in a large dripping-pan fifteen minutes. Turn onto a cloth, trim the edges, spread the jelly, and roll up. Wrap in the cloth and set aside to cool.

ALMOND MACAROONS

Egg whites, 5.
Rind of 1 lemon.
Almond meal, 1 scant cup.
Sugar, 2 cups.
Flour, 1 cup.

Beat eggs stiff, add sugar, and beat very stiff; add lemon rind grated; mix and add flour and almond meal. Drop on oiled pans in pieces the size of a walnut, allowing plenty of room between each. Smooth with a knife dipped in water. Bake a light brown.

_NUT BUTTER_

NUT BUTTER

Nut butter can be easily made in the home, but nearly all the prepared nut foods on sale require expensive machinery and a steam plant to produce, hence can not be made in the home.

Peanuts and almonds are the nuts most suitable for making nut butter. The other varieties are difficult to blanch and do not make good butter. The best variety of peanuts for making nut butter is the Spanish shelled. They are the most easily blanched. Removing the skins from the nuts after they are shelled is called blanching. Peanuts can not be blanched unless they have been thoroughly heated.

To properly cook peanuts is the essential thing to produce a healthful, palatable nut butter. This can be accomplished if care is exercised. There are three ways of cooking them: namely, baking or roasting, boiling, and steaming. The baking process is the easiest way, but care should be used not to scorch them. Scorched or burnt peanuts are unfit to use in any form.

PROCESS NO. 1

Put a layer of peanuts about one-half inch deep in a dripping-pan and place on perforated shelf in a moderate oven. Allow them to bake slowly for about one hour. Cook them until they are a light brown or straw color. Shake the pan or stir the peanuts every few minutes. When the kernels begin to crack and pop they brown very quickly and should be watched closely.

A splendid way to cook them is to fill a tight-covered dish about two-thirds full, place in the oven, and shake occasionally. When cooked this way, they are not so liable to burn, and they retain their flavor better. When they have cooked sufficiently, spread out at once. When they have become quite cool, blanch as follows: This can be done by rubbing them in the hands, or what is better, a coarse bag, or take a piece of cloth and fold the ends together, forming a bag. Another good device is a screen made of coarse wire. Rub them until the skins are loose. The chaff can be removed by using a fan or by pouring them from one dish to another where the wind is blowing. Look them over carefully, removing defective nuts and foreign substances.

The next step is to grind them. The most practical family mill we know of for grinding nuts, etc., is the Quaker City Mill (see cut and description of same in this book).

Always grind freshly cooked nuts, as they do not make good butter when left a day or two after being cooked.

PROCESS NO. 2

Thoroughly heat the nuts in an oven, but do not let them brown. Allow them to cool, then blanch as described in process No. 1. Boil them from three to four hours, until they are tender. Drain, spread out on tins, and thoroughly dry them; then grind them through the mill.

PROCESS NO. 3

Heat and blanch the same as for No. 2. Grind them through a meat chopper or the nut butter mill loosely adjusted. Then cook them in a steam cooker about four hours. When tender, drain, spread on tins, and thoroughly dry them. Then run them through the mill tightly adjusted.

SALTED NUT BUTTER

Prepare nuts as described in process No. 1. Sprinkle salt on the kernels when grinding. It is much more preferable to grind the salt in with the nuts than to mix it in the butter.

ALMOND BUTTER

Almond butter is more difficult to make than peanut butter, on account of the difficulty in removing the skins. Dry heat does not loosen the skins as it does the peanut. To blanch almonds, soak them in boiling water from two to five minutes; then the skins become loose and can be pinched off by pressing on the nut with the thumb and finger; the skins will crack and the kernel pop out. Dry them in a slow oven until they become thoroughly dry and crisp, taking care not to burn them. Then grind them through a loosely adjusted mill. Place on tins or on a cloth stretched over the stove until perfectly dry. Then grind then in the nut butter mill tightly adjusted.

This makes excellent butter if the almonds are first-class and sweet.

BRAZIL NUT BUTTER

Remove the brown, woody skins with a sharp knife and put the nuts through the mill. They may have to be broken up before they can be ground. This butter is very good, but somewhat expensive. It is cheaper to buy the nuts already shelled.

PEANUT MEAL

Heat the peanuts sufficiently to remove the skins, but do not brown them. Blanch and look over. Boil or steam them until tender, taking care to have them quite dry when done. Drain off all the water possible and put them through a colander. Put on tins suspended over the stove, or in a slow oven, with the door open, taking care not to brown them. When perfectly dry and hard, grind through the mill loosely adjusted. If it is not fine enough, spread out to dry some more, pass through the mill again more tightly adjusted, but if the mill is too tight, it will grind it into butter. A good plan is to rub it through a flour sieve.

NUT BUTTER FOR THE TABLE

Put one-half the amount of butter required for the meal into a bowl and dilute with an equal quantity of water, adding a little of the water at a time, beating it thoroughly with a fork until it is smooth and light. Enough water should be used to make it the proper consistency to spread nicely. An egg beater or wire potato masher is an excellent utensil for mixing. A little salt can be added if desired. Nut butter when mixed with water does not keep but a few hours.

PEANUT CREAM

Cook the peanuts until they just begin to turn brown. Then make into butter, ground as fine as possible. Emulsify with water until it is the consistency of milk. Then put in double boiler and cook until it has become as thick as ordinary cream. A little salt can be added if desired. Serve it hot or cold as preferred. It can be made into milk by adding a little water.

_VEGETARIAN DIRECTORY_

VEGETARIAN RESTAURANTS AND CAFES

VEGETARIAN CAFE, 755 Market Street, San Francisco, Cal.

VEGETARIAN RESTAURANT, 44 San Pablo Avenue, Oakland, Cal.

VEGETARIAN RESTAURANT, 317 West Third Street, Los Angeles, Cal.

GOOD HEALTH RESTAURANT, 616 Third Street, Seattle, Wash.

VEGETARIAN RESTAURANT, 283 Pitt Street, Sydney, N. S. W.

VEGETARIAN RESTAURANT, 54 Farrar Street, Detroit, Mich.

VEGETARIAN RESTAURANT, 607 Locust Street, Des Moines, Ia.

HYGEIA DINING ROOMS, Fifty-eighth Street and Drexel Avenue, Chicago, Ill.

VEGETARIAN RESTAURANT, 145 South Thirteenth Street, Lincoln, Neb.

VEGETARIAN RESTAURANT, Lovstrode 8, Copenhagen, K., Denmark.

VEGETARIAN CAFE, 1543 Glenarm Street, Denver, Colo.

VEGETARIAN CAFE, 322½ North Tejon Street, Colorado Springs, Colo.

THE HYGEIA, Washington Avenue, Battle Creek, Mich.

HYGIENIC CAFE, 1017 Walnut Street, Philadelphia, Pa.

VEGETARIAN RESTAURANT, 170 South Howard Street, Spokane, Wash.

HYGIENIC RESTAURANT, Sheridan, Wyo.

HYGIENIC CAFE, 164 Wisconsin Street, Milwaukee, Wis.

HYGIENIC CAFE, 426 State Street, Madison, Wis.

PURE FOOD CAFE, 410 East Twelfth Street, Kansas City, Mo.

NORTH MICHIGAN TRACT SOCIETY, Petoskey, Mich.

VEGETARIAN RESTAURANT, Corner Church and Vine Street, Nashville, Tenn.

VEGETARIAN RESTAURANT, 105 East Third Street, Jamestown, N. Y.

THE LAUREL, 11 West Eighteenth Street, New York City.

HEALTH RESTAURANT, 391 Sixth Avenue, New York City.

HYGIENIC DINING ROOMS, 1209 G Street, N. W. Washington, D. C.

RESTAURANT, 307 Madison Street, Fairmont, W. Va.

THE PURE FOOD CAFE, 13 South Main Street, Salt Lake City, Utah.

DIRECTORY OF SANITARIUMS

BATTLE CREEK SANITARIUM, Battle Creek, Mich.

CHICAGO SANITARIUM, 28 Thirty-third Place, Chicago, Ill.

PACIFIC UNION MEDICAL MISSIONARY AND BENEVOLENT ASSOCIATION, Room 203, Parrott Building, 825 Market Street, San Francisco, Cal.

ST. HELENA SANITARIUM, Sanitarium, Napa County, Cal.