Toast.

Cut stale bread in slices 1/4 inch thick. Put it on a toaster or fork. Move it gently over the fire till dry, then hold it nearer until golden brown. Serve dry.

Water Toast.

Have a shallow pan with 1 pt. of boiling water and 1/2 tsp. of salt. Dip each slice of dry toast quickly in the water, then spread with butter and serve very hot.

Milk Toast.

1 c. milk, scalded. 1/2 tbsp. cornstarch, or 1 tbsp. Hour.

1/2 tbsp. butter. 1/2 ssp. salt.

Melt the butter in a granite saucepan, add the dry cornstarch, mix well, add 1/3 of the milk, stir well as it boils and thickens, then add more milk, stir again, and when smooth add the remainder of the milk and the salt. Pour this between each slice of toast, and over the whole. If liked very soft, dip the slices first in hot salted water.

Eggnog.

Beat the yolk of one egg, add 1 tbsp. sugar and beat till creamy. Add 1/2 c. of milk. Beat the white of the egg till foamy (but not stiff and dry) and stir it in lightly.

1 c. of tea, or coffee, or beef tea may be added to make a variety.

Beef Juice.

1/2 lb. lean, juicy beef. Cut into quarter-inch dice. Put them in a wide-mouthed bottle, cover, and set on a trivet in a kettle of cold water. Heat gradually, and keep it simmering 2 h., or until the meat is white. Strain, press out all the juice, and season with salt to taste.

Ice-Cream for an Invalid.

1/2 c. cream. 2 tsp. sugar.

1/2 tsp. melted chocolate, or

1 tsp. coffee, or

2 tsp. fruit juice.

Put into a pint pail having a tight tin cover, or into a water-tight tin can. Beat with an egg - beater until foamy. Set this pail into a larger pail, and fill the space with snow, or fine ice, and salt. Turn the small pail back and forth, then open and scrape the cream from the sides. Cover and turn again. Repeat this until the cream is hard.

Blanc-Mange.

1/4 c. Irish moss. 1/2 ssp. salt.

1 pt. milk. 1/2 tsp. vanilla.

Soak the moss in cold water till soft, pick over, wash, tie in a thin lace bag, and put it into the double boiler with the milk; boil until it thickens when dropped on a cold plate. Add the salt, strain, and add flavoring. Turn into a mould that has been wet with cold water.

Wheatena.

1 c. boiling water. 3 tbsp. wheatena.

1/2 tsp. salt.

Put the salt in the water. Add the meal and stir quickly. Boil 2 m. Eat with cream.

Questions on Lesson IX.

1. What do invalids need beside daintily prepared food ?

2. "What objectionable things are sometimes left in a sickroom ?

3. "What can yon think of that would give comfort to an invalid ?

4. What would cause them discomfort ?

5. Is it ever well for us to do without food for a day or two ?

6. What kinds of food are suitable in the beginning of sickness ?

7. What are infusions ?

8. Why do we infuse our tea instead of boiling it ?

9. What foods are suitable when the system demands immediate nourishment ?

10. What are the most easily assimilated foods ?

11. Why do we toast our bread ?

12. What is the proper way to prepare toast ?

13. How do we freeze ice-cream without a patent freezer ?

14. Why is melting ice colder than the ice itself?

15. What is the meaning of "nutritious " ?

16. What are stimulating foods ?

17. What are stimulants ?

18. What foods are nourishing and not stimulating ?

19. What is the after-effect of stimulants ?

20. Is it necessary to eat some indigestible foods ?

21. What proof have we that it was not intended we should confine ourselves to one form of food ?

22. What is the best guide as to a choice in our diet ?

23. How should food be proportioned in our daily diet ?