Weekly Roundup - Living On Nothing Edition [Survival Today

she is now supposed to be using Aveeno Bath Rinse with Oatmeal for her lovely fur and soooooo,<<<

Go get the container and read the ingredients, it is finely ground oatmeal, as in your blender, make flour and as my memory one or two other ingredients, there are recipes on the internet for homemade Aveeno Bath Rinse.

LOL, I intended to give you the link, but these are too good to not share with all of you....

http://www.google.com/search?q=homemade+Aveeno+Bath+Rinse&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

[over 58,000 links to go:

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Homemade Oatmeal Bath « nada
Nov 13, 2007 ... Homemade Oatmeal Bath November 13, 2007 ... Making it costs MUCH less than the store bought Aveeno oatmeal bath, and it’s great for those ...
nadaleen.wordpress.com/2007/11/.../homemade-oatmeal-bath/ - Cached - Similar
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Dog Tip: Remedies for Insect Stings and Bites, Hot Spots and other ...
Jun 23, 2006 ... Aveeno. Mix a package of Aveeno oatmeal bath powder with 2 cups of ... Then rinse off with cool water and towel dry. ... and homemade food (some use the BARF bones and raw foods diet, but there are other home diets). ...
www.paw-rescue.org/PAW/PETTIPS/DogTip_InsectBites.php - Cached - Similar
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Oatmeal Bath
Mar 22, 2010 ... Aveeno (Oatmeal) as bath packets or lotion. Preparations: Homemade Oatmeal Bath. Fill one leg of nylon stocking with 2 cups of oats ...
www.fpnotebook.com/DER/Pharm/OtmlBth.htm - Cached - Similar
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Guide to Less Toxic Products
Home-made Alternatives. Pour 1 cup of warm beer over hair, then rinse with ..... Aura Cacia - Aromatherapy Mineral Bath Aveeno - Soothing Bath Treatment ...
www.lesstoxicguide.ca/index.asp?fetch=personal - Cached - Similar
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Homemade colloidal oatmeal bath - ParentDish
Apr 11, 2007 ... We use the Aveeno products, but it is so simple to make your own oatmeal bath. Make sure you use uncooked oats. ...
www.parentdish.com/.../homemade-colloidal-oatmeal-bath/ - Cached - Similar
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The Doctors Book of Home Remedies Sunburn
A soothing homemade solution comes from New York City skin care specialist Lia Schorr. ... Aveeno powder. If the sunburn involves a large area, use the pre-measured packets or add 1/2 cup of Aveeno Bath Treatment, ... If you must use soap, says Dr. Gossel, use only a mild brand and rinse it off very well. ...
www.mothernature.com › ... › The Doctors Book of Home Remedies - Cached
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Natural Homemade Beauty Care Tips - Take control over your skin ...
Store-bought alternative: Aveeno Stress Relief Foaming Bath, $7.39 ... Rinse with warm water and pat dry. Follow with a natural toner and a light ...
www.totalbeauty.com › How-tos & Quick Tips - Cached - Similar
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My Home Made Oatmeal Cleanser - The Rosacea Forum
10 posts - 5 authors - Last post: Dec 19, 2008
i have used the aveeno bath packets from time to time. ... as i get in the shower, then apply the oatmeal and rinse right before i get out. ...
rosaceagroup.org/The_Rosacea_Forum/showthread.php?t... - Cached - Similar
Get more discussion results
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Oatmeal Bath Treatment
My spa treatment offers you homemade solution to improve bath treatment body ... Aveeno bath treatment fragrance free % natural colloidal oatmeal aveeno ...
fish-test.tranenneo.2y.net/maditengrin.html - Cached
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Have you used Aveeno oatmeal bath treatments for a dog? - Yahoo ...
Mar 9, 2009 ... Can I use Aveeno baths on a dog? I think the effect would be faster ... I just used the cream rinse and Arbonne baby shampoo and my female is doing great! .... Related Questions. Homemade oatmeal bath for itchy puppy? ...
answers.yahoo.com › Pets › Dogs - Cached - Similar
How can I help my itchy puppy? - 12 posts - Nov 4, 2008
Is it ok to use aveno oatmeal bath on my 14 mo olds? - 6 posts - Jan 17, 2008

http://www.google.com/search?q=+what+are+ingredients+in+Aveeno+Bath+Rinse&btnG=Search&hl=en&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&sa=2

It does have chemicals and possibly mineral oil [use Olive oil] and milk..............

May I suggest that you go and print out the entire copy for this page of information on cosmetics, chemicals in them and how to make your own simple version.

Men and women, every product known is listed...

http://webcache.googleusercontent.com/search?q=cache:Xcm2ra2YYtUJ:www.lesstoxicguide.ca/index.asp%3Ffetch%3Dpersonal+what+are+ingredients+in+Aveeno+Bath+Rinse&cd=16&hl=en&ct=clnk&gl=us&client=firefox-a

Guide to Less Toxic Products
www.lesstoxicguide.ca

http://webcache.googleusercontent.com/search?q=cache:p2ttZwgGDDkJ:www.mothernature.com/Library/Bookshelf/Books/47/124.cfm+homemade+Aveeno+Bath+Rinse&cd=6&hl=en&ct=clnk&gl=us&client=firefox-a

The Doctors Book of Home Remedies > Sunburn
From the Rodale book, The Doctors Book of Home Remedies:
Edit id 2941
Sunburn
Previous Chapter Stress
Next Chapter Launch Your Wanderings

Sunburn
37 Cooling Treatments

You could just kick yourself for getting a sunburn. And you probably would if you weren’t in such pain. Really, you know better than to abuse your skin this way. You know all about sunscreens and how they protect against the ravages of old Sol’s burning rays. But, well, you got careless, and now you’re paying plenty in terms of discomfort and lost sleep. Hopefully, you’ve learned your lesson. Next time you won’t be caught with your sunscreen down. But for now, heed this advice from the experts.

Reach for a pain reliever. The old standby aspirin can help relieve the pain, itching, and swelling of a mild to moderate burn. “Take two tablets every 4 hours,” says University of Nebraska dermatologist and assistant professor of internal medicine Rodney Basler, M.D. “The same dosage of Tylenol would work also. Or, if your stomach can tolerate it, you might try three or four tablets of ibuprofen every 8 hours.”

Anticipate a burn. If you know you’ve gotten too much sun, try taking aspirin before the redness appears. “Some doctors recommend 650 milligrams of aspirin [two tablets] soon after sun exposure. Repeat every 4 hours for up to six doses,” says Thomas Gossel, Ph.D., R.Ph., a professor of pharmacology and toxicology at Ohio Northern University.

Apply soothing compresses. Following a burn, the skin is inflamed. Try cooling it down with compresses dipped in any one of the following substances. If desired, you can direct a fan on the sunburned area to heighten cooling.

Cold water. Use either plain water from the faucet or add a few ice cubes, says Arizona dermatologist Michael Schreiber, M.D., senior clinical lecturer in the Department of Internal Medicine at the University of Arizona College of Medicine. Dip a cloth into the liquid and lay it over the burn. Repeat every few minutes as the cloth warms. Apply several times a day for a total of 10 to 15 minutes each.
MEDICAL ALERT

Get Thee to a Doctor

A severe burn can take a lot out of you, says Rodney Basler, M.D. Consult a doctor if you experience nausea, chills, fever, faintness, extensive blistering, general weakness, patches of purple discoloration, or intense itching. And be aware that if the burn seems to be spreading, you could have an infection compounding the problem.

Skim milk. Milk protein is very soothing, says Dr. Schreiber. Mix 1 cup skim milk with 4 cups water, then add a few ice cubes. Apply compresses for 15 to 20 minutes; repeat every 2 to 4 hours.

Aluminum acetate. If itching is intense, says Dr. Gossel, try mixing Buro-Sol antiseptic powder or Domeboro’s powder (both available in pharmacies) with water. The aluminum acetate in either will keep the skin from getting too dry or itchy. Follow package directions.

Oatmeal. Dermatologist Fredric Haberman, M.D., a clinical instructor of medicine at Albert Einstein College of Medicine of Yeshiva University, recommends oatmeal water, which soothes the skin. Wrap dry oatmeal in cheesecloth or gauze. Run cool water through it. Discard the oatmeal and soak compresses in the liquid. Apply every 2 to 4 hours.

Witch hazel. Moisten a cloth with witch hazel, says Dr. Haberman. Apply often for temporary relief. For smaller areas, dip cotton balls into the liquid and gently stroke on.

Soak the pain away. An alternative to compressives—especially for larger areas—is a cool bath. Add more liquid as needed to keep the water at the proper temperature. Afterward, gently pat your skin dry with a clean towel. Do not rub your skin or you’ll irritate it further. The following substances can reduce pain, itching, and inflammation.
The Alternate Route

Kitchen Cabinet Remedies

Common kitchen staples can be great sunburn soothers. Press the following into emergency action.

Cornstarch. Add enough water to cornstarch to make a paste, says Fredric Haberman, M.D. Apply directly to the sunburn.

Vegetable slices. Some people get relief from thin slices of raw cucumber or potato, he adds. They feel cool and may help reduce inflammation on small areas. Apple slices may also work.

Lettuce. A soothing homemade solution comes from New York City skin care specialist Lia Schorr. Boil lettuce leaves in water. Strain, then let the liquid cool several hours in the refrigerator. Dip cotton balls into the liquid and gently press or stroke onto irritated skin.

Yogurt. Plain yogurt is both cooling and soothing, she says. Apply to all sunburned areas. Rinse off in a cool shower, then gently pat skin dry.

Tea bags. If your eyelids are burned, apply tea bags soaked in cool water to decrease swelling and help relief pain, says Schorr.

Vinegar. Mix 1 cup of white vinegar into a tub of cool water, says Carl Korn, M.D., an assistant clinical professor of dermatology at the University of Southern California.

Aveeno powder. If the sunburn involves a large area, use the pre-measured packets or add 1/2 cup of Aveeno Bath Treatment, which is made from oatmeal, to a tub of cool water, says Dr. Schreiber. Soak for 15 to 20 minutes.

Baking soda. Generously sprinkle baking soda into tepid bathwater, suggests Dr. Haberman. Instead of toweling off, let the solution dry on your skin.

Go easy on soap. Soap can dry and irritate burned skin. If you must use soap, says Dr. Gossel, use only a mild brand and rinse it off very well. Do not soak in soapy water. Likewise, stay away from bubble baths.

Moisturize your skin. Soaks and compresses feel good and give temporary relief, says Dr. Basler. But they can make your skin feel drier than before if you don’t apply moisturizer immediately afterward. Pat yourself dry, then smooth on some bath oil.

Let it soak in for a minute, then apply a moisturizing cream or lotion, such as Eucerin. Some people like a topical cream called Wibi, which contains a little bit of cooling menthol.

Chill out. For added relief, try chilling your moisturizer before applying it.

Seek hydrocortisone relief. Soothe skin irritation and inflammation with a topical lotion, spray, or ointment containing 0.05 percent hydrocortisone, such as Cortaid or Cortizone-5, says Dr. Basler.

Say good-bye with aloe. “We’re starting to see evidence in medical literature that aloe vera may really help wound healing,” says Dr. Basler. Simply break off a leaf and apply the juice. But test a small area first, he cautions, to make sure you’re not allergic to aloe.

Guard against infection. If you have an infection or are worried that one will develop, use an over-the-counter antibacterial ointment such as Polysporin or bacitracin Sterile, says Dr. Schreiber.

Try a local anesthetic. If your burn is mild, an over-the-counter anesthetic can relieve pain and itching, says Dr. Gossel. Look for brands that contain benzocaine, benzyl alcohol, lidocaine, or diphenhydramine hydrochloride. Aerosols are easier to apply than creams or ointments, but never spray them directly onto your face. Instead, put some on a piece of gauze or a cotton pad and rub it on your face to avoid contact with your eyes.

Try an ice pack. An ice pack can also provide relief if the burn is mild. Wrap it in a damp cloth and hold it over the sunburn. Improvise, if necessary, says Dr. Haberman. “You could even take a big of frozen peas, for instance, and use that. But make sure to wrap it first so you’re not placing the icy package directly against your skin.”

Drink up. It’s a good idea to drink lots of water to help counteract the drying effect of a burn, says Dr. Gossel.

Eat right. Eat lightly but wisely, he adds. A balanced diet will help provide the nutrients your skin needs to regenerate itself.
Are You Photosensitive?

We’re not asking if you like to have your picture taken. The question is whether certain drugs, soaps, or cosmetics increase your sensitivity to the sun and lead to a burnlike dermatitis.

Antibiotics, tranquilizers, and antifungal medications can cause reactions, says Rodney Basler, M.D. So can oral contraceptives, diuretics, drugs for diabetes, and even PABA-containing sunscreens. Always ask your doctor about potential side effects of any oral drugs you may be taking.

Even common foods can trigger a bad reaction. “Two young women I know tried to lighten their hair with lime juice,” he says. “They didn’t realize what a potent photosensitizer lime juice can be until they developed terrible dermatitis every place the juice had run down their faces and arms.”

Raise your legs. If your legs are burned and your feet are swollen, elevate your legs above heart level, says Dr. Basler. You’ll feel better.

Get a good night’s rest. Sleeping on a sunburn can be murder, but you need a lot of rest for your body to recover from the burn. So try sprinkling talcum powder on your sheets to minimize chafing and friction, says Dr. Haberman. A water bed or air mattress might also help you sleep easier.

Be careful with blisters. If you develop blisters, you have a pretty bad burn. If they bother you and they cover only a small area, you may carefully drain them, says Dr. Basler. But do not peel the top skin off—you’ll have less discomfort and danger of infection if air does not come in contact with sensitive nerve endings.

To drain the fluid, first sterilize a needle by holding it over a match flame. Then puncture the edge of the blister and press gently on the top to let the fluid come out. Do this three times in the first 24 hours, says Dr. Basler. Then leave the blisters alone.

Beware ice and snow. Don’t let your guard down in winter, says Butch Farabee, emergency services coordinator for the National Park Service. You can get a fierce burn from the sun’s rays reflected off ice and snow. “I’ve even gotten the inside of my mouth sunburned when hiking up icy hills because I was breathing so hard that my mouth was open.” So cover up appropriately and wear sunscreen on all exposed areas.

Don’t make the same mistake twice. After you’ve gotten burned, it takes three to six months for your skin to return to normal, says Dr. Schreiber. “When you get a sunburn and the top layer of skin peels off, the newly exposed skin is more sensitive than ever. That means you’ll burn even faster than you did before if you’re not careful.”

Follow the rules. While the memory of your burn is still painfully fresh, brush up on your sun sense with these tips from Normal Levine, M.D., chief of dermatology at the University of Arizona College of Medicine.

* Apply a sunscreen about 30 minutes before going out, even if it’s overcast. (Harmful rays can penetrate cloud cover.) Don’t forget to protect your lips, hands, ears, and the back of your neck. Reapply as necessary after swimming or perspiring heavily.
* Take extra care between the hours of 10:00 a.m. and 3:00 p.m. (11:00 a.m. and 4:00 p.m., daylight saving time), when the sun is at its hottest.
* If you insist upon getting a tan, do so very gradually. Start with 15 minutes’ exposure and increase it only a few minutes at a time.
* Wear protective clothing when not swimming or sunbathing. Hats, tightly woven fabrics, and long sleeves help keep the sun off your skin.

PANEL OF ADVISERS

Quite an accomplishment. Good job, Granny. Love you.

http://www.mothernature.com/Library/Bookshelf/Books/47/105.cfm

The Doctors Book of Home Remedies > Pet Problems
From the Rodale book, The Doctors Book of Home Remedies:
Edit id 2922
Pet Problems
Previous Chapter Perfect Posture
Next Chapter Smog Exposure

Pet Problems
33 Treatments for Cats and Dogs

Debbie’s lovely, mischievous, black-and-white Old English sheepdog, Tobi, has been out chasing bunnies from the lettuce patch again. Those funny bunnies led her into Foxtail Field, through Tick Towne, and right to the doorstep of their dear friend, Sally Skunk, the local cosmetics rep. “Dingdong!” Sally chimes over her shoulder. “Try this new fragrance, Tobi. It’s called Gotcha! Like it?” Tobi doesn’t, but she takes a sample home to Debbie—just in case.

Meanwhile, Debbie, home from a hard day’s work at the butcher shop, has collapsed on the couch. That’s the signal for the Charge of the Flea Brigade, which gained access to Debbie’s castle on that Trojan Cat named Marmalade. As Debbie scratches her ankles, a reeking, sticker-covered, matted Tobi bursts in and bounds into her lap. Marmalade flees. Debbie faints.
THE SKUNK WORKS

With a dog like Tobi, it’s hard to know where to start, so let’s begin with the most obvious.

Do the doggy douche. A commercial vinegar-and-water douche comes in handy at the oddest moments. The vinegar is helpful for covering up skunk odor, says veterinary technician Mary Ann Scalaro of Hollis Veterinary Hospital in Hollis, New Hampshire. Be sure to apply it externally, though. Pour it over your pet and rub it in. Sponge it on the face. Use rubber gloves to protect yourself from the skunk odor. Don’t let the animal get wet again, because water will wash out the vinegar and the smell will return.

You will probably need several bottles, Scalaro says, and you’ll have to repeat the treatment at least once.
MEDICAL ALERT

Problems That Need Help FAST!

The trouble with dogs and cats is that they can’t speak a language, other than the body type. They can’t tell you, “I’m throwing up today, but I’ll be okay tomorrow. It must have been the garbage I ate.” Many symptoms are common to both serious diseases as well as innocuous passing ailments.

This medical alert guide, with advice from Amy Marder, V.M.D., a clinical assistant professor of medicine at Tufts University School of Veterinary Medicine, tells you when a symptom is serious enough to warrant a doctor’s emergency care. These symptoms could mean your pet’s life is literally on the line. Call your veterinarian immediately for advice.

* Blood in the stool, bleeding from mouth and rectum, or vomiting and bloody diarrhea can be signs of many things, including internal hemorrhage from poisoning.
* Copious diarrhea that comes on every half hour or hour, with no eating or drinking in between, can cause shock.
* Difficulty in breathing, especially with blue gums, can be a sign of heart failure.
* Abdominal swelling with attempts to vomit, especially in the deep-chested dog breeds, is a symptom of bloat, “a serious emergency,” Dr. Marder says, often requiring immediate surgery.
* Frequent drinking and urination, accompanied by depression, vomiting, diarrhea, and discharge of reddish mucus, six to eight weeks after heat in an unspayed, intact (virgin) female dog or cat are signs of pyometra, which is very common and very deadly. It comes on slowly over months or years, and is also marked by irregular heat periods.
* Difficulty in giving birth is an emergency. Some strain is involved in a normal birth, but if there’s continuous labor without results, it could be life threatening.
* Seizures should be reported to a vet immediately. The cause could be poisoning. Don’t try to restrain the animal during convulsions.

Get your pet juiced. Tomato juice works about the same as vinegar because of its high acidity, Scalaro says. Use it the same way you would vinegar. Its drawbacks are that it’s red (meaning Tobi would be black and white and red all over). And it’s messy and sticky. Also, you will need a lot of it. Still, it’s better than skunk odor.

Use “made-to-odor” products. Capitalism comes to your rescue again. There are at least two enzyme odor-eaters on the market: Skunk-Off and Odor Mute. Each has its own odor. They work by combining with pure skunk to create a whole new smell that’s not nearly as wretched. “Skunk-Off works surprisingly well,” says Deborah Patt, V.M.D., who practices in the town of Gilbertsville, Pennsylvania, “and it won’t hurt clothing or furniture.”

A nonenzyme product is Skunk-Kleen. It has no odor of its own, doesn’t create one when it meets up with skunk smell, and it is safe to use, say its manufacturers. Still another product is Elimin-Odor. These products should work immediately, although they often require repeat applications. They are available at pet stores.
FREEDOM FROM FLEAS

We challenge you to come up with one really good reason for fleas to exist in a just world. In nine months, two fleas can generate 222 trillion descendants. They can live two years, they’re built to survive the most frigid winters, and they can go months without eating. They can cause anemia and transmit disease and parasites. To defeat the Charge of the Flea Brigade, Debbie has to create a flea-cological disaster area.

Go for a dip. In Texas, the fleas are so big they have dogs. Marvin Samuelson, D.V.M., director of the Veterinary Teaching Hospital at Texas A&M University, says traditional insecticide dips are the most powerful weapons against fleas. “They have better penetration than sprays or powders,” he says. “And they dry as a powder to keep working.”

These dips, however, can be toxic, he warns, and “misuse is common. Follow the instructions carefully. And don’t use a dog dip on cats.” What’s good for Tobi can kill Marmalade.

Proceed prudently with powders. “Powders can be helpful but are frequently misused,” Dr. Samuelson says. “The problem is in the labeling, which says to sprinkle or dust the animal. Well, ‘sprinkle’ means a pinch to one person and half the can to another.”

Spook ‘em with sprays. “It’s pretty hard to overdo sprays because they’re the least toxic, but that’s why they’re not good for heavy infestations,” Dr. Samuelson says. “But they can help prevent new infestations.”

Use caution with collars. Collars also can’t handle heavy infestations, he says, “and they can be toxic to the pet because the exposure accumulates over a long period of time.” But they work like sprays against new invasions. They can also help keep a flea-free dog free of future fleas.

Cool ‘em with linalool. It’s understandable if you’re leery of heavy-duty chemicals. You can thank Ohio State University professor of entomology Fred Hink, Ph.D., for finding deadly (to fleas) poisons in orange peels. He discovered the newest proven flea killers on the market. D-limonene and linalool. They are probably the only insecticides available that will kill adults, larvae, and eggs, he says. Linalool is more deadly to adults and eggs than it is to larvae, but it’s more deadly to larvae than D-limonene.

Linalool, however, has its limits. Neither linalool nor D-limonene works as well against adults as traditional insecticides, and neither has a residual effect. “That makes coverage of large areas difficult,” Dr. Hink says. You may feel the positives—low toxicity to pets and high toxicity to eggs and larvae—outweigh the negatives, though.

Linalool and D-limonene are available together in a pump spray (brand name: Flea Stop) at pet supply stores.

Catch them in bed. sprays, dips, powders. It doesn’t matter what you use. Treating the animal isn’t enough. “You also have to treat the pet’s bedding,” Dr. Hink says, “and the immediate area where the pet hangs out—including your bed and furniture. It’s best used in a small space where you can get thorough coverage.”

“It’s important to treat the environment and vehicles as well as the animal,” Dr. Samuelson agrees.

Forget electronic warfare. Those high-tech, expensive flea collars that house an ultrasound monitor and look like a goiter around your pet’s neck are getting a lot of attention, but “they don’t work.” Dr. Hink says. “They have no effect on adult fleas. Fleas and other insects, as far as we know, simply have no receptors for those wavelengths.”

Protect your home against invasion. The least toxic ecological method is to use an insect growth regulator. It contains methaprene, which has the brand name Precor. “This inhibits development of the flea larvae by blocking the pupa stage,” Dr. Samuelson says. “It doesn’t kill existing fleas, but it stops their reproduction. It’s not toxic to warm-blooded animals.” Methaprene is deactivated by sunlight, so it’s only good in the house, where most fleas live anyway, and in the car, where you and your pet have surely deposited them. Treat your home, especially your pet’s bedding, twice a year.

Get them while they’re young. Many products with methaprene also contain a pesticide to kill existing fleas, Dr. Samuelson says. These products are marked with a II—like Precor II. They are more toxic but also act more quickly. They can be used inside a doghouse or kennel not exposed to sunlight. But remember that if your animal comes indoors, indoors is where most fleas will live and breed.

Treat cats differently. Because cats groom themselves, they eat fleas and are more subject to tapeworms, which fleas carry. Because cats hate water and are not fond of hissing sounds, you can guess that cats don’t like dips or sprays. Dr. Samuelson recommends you use a flea-killing dry bath foam made especially for cats. A dog preparation is too potent.

Call on Avon. Avon’s bath oil, Skin-So-Soft, has been shown to be an effective flea repellent. University of Florida researchers sponge-dipped flea-ridden dogs with a solution of 1.5 ounces of Skin-So-Soft to 1 gallon of water. A day later, flea counts had dropped 40 percent. “Fleas have a keen sense of smell,” the researchers reported, speculating they don’t like Skin-So-Soft’s woodland fragrance. Although it clearly isn’t as effective as standard flea dip, they said, adding the bath oil to an insecticide dip helps mask the insecticide odor and gives the animal’s coat a glossy sheen.
GETTING OUT OF A HOT SPOT

You might call them hot spots, or summer eczema, but when your pet is literally mutilating himself trying to relieve itching, you want to do something about it.

“There is no such disease as summer eczema in dogs,” says Donna Angarano, D.V.M., an associate professor of dermatology at the College of Veterinary Medicine, Auburn University. Most of the time in dogs, you’re seeing flea allergy at work. It’s not the flea bite but the flea saliva that’s driving your pet mad, and just one flea is enough. This should be diagnosed by a vet because other allergies, parasites, and illnesses can also cause “summer eczema.”

Kill the fleas. If you know it’s flea allergy, you know what to do, having read this far. You have to go after the fleas. The allergy often worsens with age, Dr. Angarano says. “You can’t cure the allergy,” adds Dr. Samuelson, “but you can remove the cause. Some studies link flea allergy to a boom-or-bust cycle. Owners let fleas get out of control, then kill them all, then lose control again.” So don’t let fleas run rampant in the first place.
The Alternate Route

Natural Flea Control

If chemical warfare is not for you, there are natural methods to control fleas. They may take some extra time and effort, but to many animal lovers it’s the only way to go. Here are natural remedies
for flea control, recommended by Richard Pitcairn, D.V.M., Ph.D.

Groom daily. This may be a big task if you have a big dog, but it’s important if you want to control the flea population, says Dr. Pitcairn. Use a fine-toothed flea comb, if the coat is short enough for this technique.

Give an herb bath. At the first sign of a flea, bathe your pet with a natural pet shampoo that contains flea-repellent herbs. Pennyroyal or eucalyptus oil boost the bathwater’s flea-killing power. A badly flea-infested dog needs a bath about every two weeks; a cat, about once a month.

Be clean, clean, clean. “In summer, wash the pet’s bedding in hot, soapy water once a week, and dry it in a hot dryer,” Dr. Pitcairn says, “Also, vacuum your rugs every two to three days. Ninety percent of fleas are found where the animal sleeps.”

Use natural powders. They contain such herbs as rosemary, rue, wormwood, pennyroyal, eucalyptus, or citronella, and sometimes tobacco powder. You can also dust the powder, or just diatomaceous earth, in all the nooks and crannies you can’t reach by vacuuming.

Diatomaceous earth removes the fleas’ waxy coating and dries them out, which kills them. Cautions: Wear a dust mask to avoid the easily inhaled, finely ground diatomaceous earth used in swimming pool filters; and pennyroyal and tobacco powder in large quantities can be toxic to you and pets.

Attack internally. Finally, add garlic and brewer’s yeast to your pet’s daily diet. Even try rubbing the yeast into your pet’s fur. Both ingredients are said to make a flea’s taste buds curl in disgust. There’s no scientific proof, but some pet owners swear by it.

Treat the wound. Clip the hair off around the hot spot, clean it with warm water, and apply an astringent to dry it out. Dr. Angarano recommends Domeboro powder available over-the-counter. Alcohol works, too, but it stings, so it should be diluted. Sulfadene is also effective, but it contains alcohol.

Ease the sting. A product containing aloe vera may help soothe and dry. “Powders and ointments often make it worse,” Dr. Angarano says.

Keep it clean. An open wound like a hot spot is a natural for a bacterial infection, so the wound must be monitored and kept clean.
IT’S A MAT, MAT, MAT, MAT WORLD

Laura Martin knows mats. She raises Old English sheepdogs just like Tobi at her Jen-Kris Kennels in North Barrington, Illinois. She’s got some tips for Debbie.

Cut vertically. “Most people cut mats horizontally, parallel to the skin,” Martin says. “Of course, that leaves a big hole. You should cut a mat vertically, moving out away from the skin from the base of the mat. That way you cut the matted hair lying horizontally, but leave the hair that’s still vertical. You’ll be breaking big mats into smaller and smaller ones, and you’ll have nowhere near as big a hole when you’re done.” Use sharp-edged but blunt-tipped scissors.

Let your fingers do dematting. When you get down to the smaller mats, pull them apart with your fingers, Martin says, and then comb or brush them out with a metal-toothed comb or a wire pin brush.

Spray ‘em away. Well, not exactly. But if you use a protein-lanolin spray, let it sit 10 minutes, and then cut, Martin says, “It will cut the procedure in half time-wise.”

Toe the line. “Cut them horizontally and remove the whole clump,” Martin says of mats between the toes.
TICK TALK

Ticks are another form of life for which it’s hard to discover a truly useful purpose. They suck blood, spread Rocky Mountain spotted fever and Lyme disease, and are ugly to boot. But at least they’re easier to control than fleas.

Groom them away. After your dog comes in from the fields or woods, go over him with a fine-toothed flea comb, says Richard Pitcairn, D.V.M., Ph.D., of the Animal Natural Health Center in Eugene, Oregon. This will help to catch ticks that haven’t attached themselves yet. Concentrate around the neck and head and under the ears.

Pull them out. Use your fingers. Get a good grimace on your face, grab the tick as close to your pet’s skin as possible, then twist and pull gradually. Then say, “ooh yecch! Grrrosss!” and wash your hands immediately. If you pull slowly, you will get the head out, too. But if you don’t, it’s not a major concern. Leaving the head embedded may cause a minor inflammation, but it clears up rapidly, Dr. Pitcairn says.

Do a double dip. Most flea dips will also kill ticks, he says. Be sure, also, to treat tick infestation as you would flea infestation—ecologically.
STICKER STRATEGY

Tobi picks up stickers like Velcro. Most of the time, stickers are just a hassle to remove, and if you leave them in, they can mat fur. But sometimes they’re more dangerous. Foxtails, for instance, can literally burrow their way into ears and through skin and body openings, causing severe infections, Dr. Pitcairn says. Removal of stickers is essential.

Comb or brush them out. Use a stainless steel comb with wide teeth to pull stickers out of fur before matting begins, Dr. Pitcairn advises. Hold the comb against the skin to make the grooming easier.

Use your fingers. If there are only a few stickers, or if they’re in the ears or between the toes, use your fingers to pull them out (at least they’re not ticks). If the sticker is too deep in the ear for you to see, however, don’t try to remove it. You may push it right through the eardrum, Dr. Pitcairn warns. Instead, put some vegetable or mineral oil in the ear to soften the sticker and take your pet to the doctor as soon as possible.
MASSACRE EAR MITES

Ear mites are pesky little critters that can drive your cat or dog nuts. Once cursed, pets seem to have the problem for life. Ears that seem very itchy and have dark debris, like coffee grounds, down in the ear, are the telltale signs that your pet’s ears have visitors.

Although prescription medication is the normal method of attack, Dr. Pitcairn recommends this natural remedy.

The herb mite helper. Mix 1/2 ounce of almond oil and 400 international units of vitamin E in a dropper bottle, Dr. Pitcairn says. Once a day for three days put a dropperful or two in each ear and massage the ear well. Let your pet shake its head and then clean out the opening with cotton swabs. The oily mixture smothers the mites and helps healing. Between uses refrigerate the mixture, and warm it up before each use.

Let the pet’s ears rest for three days while you brew up a new medicine. Add 1 pint of boiling water to 1 slightly rounded teaspoon of yellow dock. Cover tightly and steep 30 minutes. Strain and let cool. Put the mixture in a clear bottle and keep it in the refrigerator.

Begin another three-day treatment as outlined above, stop for ten days, and repeat for another three days. Warm the yellow dock solution before putting it in your pet’s ears; he will be more accepting of the treatment if the solution is not ice cold. Make sure it is warm and not hot.

“If your pet’s ears seem irritated, either from mite infection or the herbs, use only the almond oil and vitamin E until the irritation fades,” Dr. Pitcairn says. “If the ears are inflamed or very sensitive, use bottled aloe vera gel instead of the oil until the inflammation subsides.”
PANEL OF ADVISERS

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The Doctors Book of Home Remedies > Forgetfullness
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Forgetfullness
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Forgetfulness
24 Handy Ways to a Better Memory

Do you have a hard time remembering names, phone numbers, and important dates? Are you constantly losing your car in parking lots? When you leave for vacation, do you have to turn around 20 miles down the road to make sure you shut off all the appliances? Do you sometimes forget how to spell common words? If you can answer yes to most of these questions, here’s some very good news: Forgetfulness is curable!

Er, let’s see, where were we? Ah, yes. We checked with a few professional memory experts, and a few whose professions require excellent memories. We even checked with a 13-year-old national spelling bee champion. They told us their secrets for building an iron-clad memory.

“With a few simple devices, it’s within most people’s power to have a super memory,” says memory expert Michael Pressley, Ph.D., professor of human development at the University of Maryland.

What kinds of devices? Glad you asked.
MEDICAL ALERT

Keep These Symptoms in Mind

Most skin lumps are not cancer, and most slips of memory are not Alzheimer’s disease. “But people tend to be hard on themselves, particularly so as they get older,” says Stanley Berent, Ph.D.

When is your forgetfulness so serious that you should see a professional about it? Dr. Berent suggests the following guidelines:

* Do you lose contact with reality? It’s one thing to forget today’s date, another to forget the year. If you lose track of where you are, can’t remember if it’s evening or morning, or have forgotten the name of your spouse (as opposed to someone you just met), a doctor should be consulted.
* Are you uncomfortable with yourself? If you’re feeling anxious about your recent memory lapses, don’t sweat it out—seek a doctor’s advice.
* Are you performing your day-to-day roles efficiently? If forgetfulness is affecting your work, your role as a parent or grandparent, or any of your other life activities, you may need help.

Above all, says Dr. Berent, know that your memory doesn’t have to be perfect to be okay. Some forgetfulness is just part of life.

Think of remembering as re-membering. Say you’re appearing on a television game show and you’re on the verge of winning an all-expense-paid trip around the world. All you need to do is remember the name of the battle in which Napoleon was defeated. You know the answer. It’s on the tip of your tongue. How to get it off?

“Try to reinstate as much as possible of what you know surrounding the issue,” says Robin West, Ph.D., a professor of psychology at the University of Florida. Thus, Napoleon may lead to Josephine, to France, to the Napoleonic Code, to battles, and (eventually) to Waterloo. “The more connections you make, the better your chances of finding the right pathway,” says Dr. West.
Are There Any Pills for Forgetfulness?

Scientists have long looked for relationships between nutrients and your brain’s ability to learn and remember. They know that a lack of certain nutrients can lead to memory and other cognitive failures, but whether supplemental nutrients can lead to supplemental memory is still a mystery.

Research over the past several years has focused on the following nutrients, all of which seem related to memory: vitamins B1 (thiamine), B6, B12, and C, choline, folate, niacin, calcium, copper, iodine, iron, magnesium, manganese, potassium, zinc, and—above all—lecithin.

Some research from the Institute of Physiology in Sofia, Bulgaria, raises questions and hopes about a new, exotic nutrient. Scientists there, experimenting with mice and ginseng, have determined that something in the root of the Chinese plant improves both learning and memory. At least with mice.

So it appears that the day may come when forgetfulness can be cured by popping a pill every morning. Of course, some of us will inevitably forget to take our pills.

Take a picture. The average American, in the course of a lifetime, spends a full year looking for misplaced objects. Want to save yourself a year of your life? You can. Take a good look at those keys as you place them on the table. “Raise your hands to your eyes, miming a camera, and click the button,” suggests Joan Minninger, Ph.D., in her book Total Recall: How to Boost Your Memory Power.

Talk to yourself. Go ahead, don’t be shy. Give yourself an aural as well as a visual image to remember. If you leave your car at the end of the parking lot, under the huge oak tree, go ahead and say, “I’m leaving my car at the far end of the parking lot, under the huge oak tree.” Say it out loud. “It’s another way to reinforce the memory,” says Irene B. Colsky, Ed.D., a memory expert and adjunct professor in the Department of Teaching and Learning at the University of Miami.

Tie a yellow ribbon around the old oak tree. Afraid you’ll remember your car is under an oak tree, but you’ll forget which oak tree? Use physical reminders—they are “very efficient ways to remember,” says Forrest R. Scogin, Ph.D., an assistant professor of psychology at the University of Alabama. The “yellow ribbon” on the oak tree could just as well be a rubber band around your wrist (to remind yourself to buy tissues), a wristwatch on the “wrong” arm (to remind yourself of Aunt Bertha’s birthday)—or just about anything you can think of.

Make lists. Wherever and whenever possible, jot down on paper what you need to remember. “Our short-term memory has limited capacities—there’s only so much space available,” says Dr. Scogin. By making lists, you not only are assured of remembering what you wrote down, but it frees your mind for more important things.

Categorize. When pencil and paper are unavailable, you’ll have to list things in your head—but don’t do so randomly, says Dr. Scogin. If you’re on your way to the grocery store and you know you need 20 items, you’ll probably never remember all 20 unless they are logically grouped. Think: five vegetables, four paper goods, three fruits, etc.

Chunk. “Chunking” is like categorizing, but you do it with numbers. If, for instance, you had to remember the numbers 2, 0, 2, 4, 5, 6, 1, 4, 1, 4, you’d probably have a rough time of it. Remember (202) 456-1414 (the phone number of the White House) is quite a bit easier. Phone numbers come naturally chunked, as do social security numbers (001-00-1000). You are free, of course, to “chunk” not only these but any numbers you like.

Make up a silly story. If you’ve got several items to remember and you’re afraid you never will—no problem. Just make up a tale involving your items, says Dr. Pressley. Say you’re on your way to the market and you need pork chops, apricots, milk, and bread. Tell yourself a story in which a pig is drinking milk, in a wheat field, under the shade of an apricot tree.

To remember names, think of faces. Perhaps the most difficult memory task we’re faced with is remembering the names of people we’ve just met, says Dr. Scogin. The trick is to etch in your mind a permanent association between the name and the face. Better yet, find a prominent feature on the face and focus in on that. If Budd Luzinski, that new guy in the office, happens to have a long nose—visualize a tiny man skiing down that long nose. Imagine that little man losing (Luzinski) those skis.
How to Avoid Stage Fright

For most of us, keeping a dozen or so phone numbers, an occasional shopping list, and the starting times of our favorite television shows under our cap is about all we demand of our short-term memory.

But what do you do when you have to remember a sales pitch, a speech, or the lines of a play? Or how to spell at a moment’s notice any word in the English language? Professional Shakespearean actor Edward Gero and 13-year-old national spelling bee champion Rageshree Ramachandran of Sacramento, California, have a few tips for remembering words and their spellings.

From Edward Gero:

* “Before I memorize my lines, they have to make sense to me. I will read Shakespeare’s lines to myself, putting them into my own words.”
* “I look for rhythm patterns. ‘To be, or not to be’Édum de, dum dum de dum.”
* “I look for any alphabetical keys. For instance, in MacBeth, I had to say the following line: ‘But, I have none; the king-becoming graces, as justice, verity, temp’rance, stablenessÉ’ It helped me to remember the order by knowing that the first two, justice and verity, are in alphabetical order, and that the second two, temp’rance and stableness, are in reverse alphabetical order.”
* “I try to associate lines with movements, so that in The Merchant of Venice, I say, ‘and let my liver rather heat with wine’ as I’m reaching for a glass of wine.”

From Rageshree Ramachandran:

* “A lot of spellers just try to memorize a list of words for spelling bees—that doesn’t work. It’s not just memorizing, it’s learning the words. I make a new word part of my everyday vocabulary.”
* “Spelling is mostly logic. If a word is unfamiliar, I’ll look for a part of it that I can understand. I can spell elegiacal, for instance, because I know it comes from elegy. (Elegiacal means expressing sorrow.) I can spell mhometer because I know that mho is the reciprocal of ohm, and a mhometer measures ohms (a measure of electricity).”
* “A lot of memory is visual. It helps me to remember a new word if I write it down several times.”
* “There are often little tricks to help spell a word. Take curliewurly (a little squiggly shape). I had to remember that it was curliewurly, and not curlywurlie. The solution was simple: ie comes before y in the word—just like in the alphabet.”

Make name associations. It’s always easier to remember names if you have something to associate the name with. If you have to remember the name of someone who has no big nose or mole on the cheek, make up a little story. Picture someone named Bruce Taylor sitting in front of you with a pair of scissors, a measuring tape, and a piece of chalk. Someone named Feinstein, you might picture sitting before you holding a huge stein full of beer. Someone named Pressley? Imagine him reading the Pittsburgh Press or shaking hands with Elvis, says Dr. Pressley.

Look for “markers.” Things that happened to you long ago did not happen in isolation from other events, says Dr. Pressley. Say, for instance, you forgot when it was that you worked at the ABC Construction Company. Think of any markers or cues that might help your focus. You may recall that you were dating so-and-so at the time, and that so-and-so and you would often go to the movies, and that one movie you saw together was Jaws. You may then recall (or your local librarian can help you find out) that Jaws appeared in the theaters in 1975.

Outline your thoughts. Many college students become intimately involved with a pink, yellow, or green highlighting marker. But you don’t need a highlighter to outline your thoughts. You can do it mentally. “Select what is important and what is not,” says Dr. Pressley. You’re far less likely to forget what you read, he says.

Read, read, and read. If your problem is forgetting words, it’s probably because you don’t use them enough, says Frederic Siegenthaler. As a senior interpreter at the United Nations, he must store an enormous vocabulary in his memory and keep it ready to pull out at any moment. In English alone (and Siegenthaler is also fluent in French, German, Russian, and Spanish), there are as many as 200,000 words available, although we typically use fewer than 5,000 on a daily basis. So if you can’t seem to find the right word, your vocabulary is likely to be a bit rusty.

Solution? “Do as much reading as you can,” says Siegenthaler. “I recommend good fiction, particularly classics of the English language, such as those of Charles Dickens, Jane Austin, or Somerset Maugham.

Test yourself. “People generally aren’t very good at knowing how good they are at remembering,” says Dr. Pressley. “It’s very common that someone may think he remembers something, but he doesn’t.” You’ve probably experienced this in the middle of an exam. The way to make sure it doesn’t happen again is to give yourself a quiz before the exam, says Dr. Pressley. “A practice test will let you know if you have it down or not.”

Keep calm. Stress and anxiety can clearly disrupt memory performance, says Dr. Pressley. “You need your consciousness to encode things. Anxiety eats that up.”

If you’re a forgetful person, it may be that your mind could use a vacation. Patricia Sze of Berlitz International Language School in New York City claims that her school’s success in teaching students foreign languages lies largely in the nonthreatening environment of soothing colors, no grades, and no testing.

Check your medicine cabinet and liquor cabinet. Dozens of things have the potential to contribute to forgetfulness, says Stanley Berent, Ph.D., director of the Neuropsychology Program and an associate professor in the Department of Psychology, Psychiatry, and Neurology at the University of Michigan Medical School. At the root of your forgetfulness may be the booze you’re drinking or certain drugs you’re taking, such as diet pills, blood pressure medication, or antihistamines
.

PANEL OF ADVISERS

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Human Medicines that Work for Pets

Human medicines that can be used for your petsSeveral human medicines are effective for cats and dogs. The dosages are, of course, lower because the pets are smaller. It’s always a good idea to call your vet before giving your pet any type of human medicine to be sure it is safe and will work for your pet’s condition. Be sure you tell your vet of any other medications your pet is taking at the time in case there could be interactions.

* A&D Ointment — Antibacterial ointment for scrapes and wounds.
Dogs & Cats: Apply thin coating 3-4 times a day for 7-10 days.
* Anbesol — Topical anesthetic for mouth pain.
Dogs: Dab on liquid with cotton swab once or twice a day for up to 2 days.
Cats: Do not use more than one time.
* Aveeno Oatmeal Medicated Bath — For soothing itchy skin.
Dogs & Cats: Use as bath rinse as often as 3 times a week.
* Benadryl — Antihistamine.
Dogs & Cats: 1 mg per lb every 6-8 hours.
* Betadine Skin Cleanser — Antiseptic liquid soap for cleansing on or around wounds.
Dogs & Cats: Use full strength to wash affected area.
* Betadine Solution — Antiseptic solution for flushing or soaking injured area.
Dogs & Cats: Dilute with distilled water to the color of weak tea, then apply.
* Bufferin — Pain reliever.
Dogs: 10-25 mg per 2.2 lb two or three times a day.
Cats: DO NOT USE.
* Burow’s Solution — Topical antiseptic.
Dogs & Cats: Moisten cotton ball and apply to wound.
* Caladryl — Soothing topical lotion for pain and itching.
Dogs & Cats: Paint on sore area.
* Cortaid — Anti-itch cream.
Dogs & Cats: Apply once or twice daily as needed.
* Desitin — Soothing ointment.
Dogs & Cats: Rub on affected area.
* Dramamine — For car sickness, nausea.
Dogs: 2-4mg per lb 3 times a day.
Cats: 1/4 of 50-mg Tablet (12.5 mg) once a day.
* Dulcolax — For constipation.
Dogs: 5- to 20-mg tablet once a day or 1/2 to 2 pediatric suppositories (10 mg) once a day.
Cats: 5-mg tablet once a day or 1/2 pediatric suppository once a day.
* Epsom Salts — Soothing soak for irritated, itchy skin.
Dogs: 1 cup per gal of water, then soak affected area.
Cats: 1 cup per 2 gal of water, then soak affected area.
* Hypo Tears — Eye lubricant.
Dogs & Cats: Apply 4-12 times a day.
* Iodine — Topical antiseptic.
Dogs & Cats: Paint on wound.
* Ipecac Syrup — Emetic to promote vomiting.
Dogs: 1 tsp per 20 lb, up to 3 tsp.
Cats: DO NOT USE.
* Kaopectate — For diarrhea.
Dogs: 1/2 – 1 tsp per 5 lb, to a maximum of 2 Tbsp every 8 hours.
Cats: 1/2 – 1 tsp per 5 lb every 4-8 hours for 1 day only.
* Lanacane — Topical anesthetic.
Dogs: Apply to sore area with gauze pad.
Cats: DO NOT USE.
* Massengill Disposable Douche — Odor neutralizer for skunk spray, body odor.
Dogs & Cats: Mix 2 oz per gal of water, use as a soak for 15 min, then bath as usual.
* Metamucil (unflavored) — For constipation.
Dogs: 1 tsp per 10-25 lb, mixed in food.
Cats: 1/2 tsp (small cat) to 1 tsp (large cat), mixed in food.
* Mylanta Liquid — For digestive upset, gas.
Dogs: 15 lbs or less — 3 Tbsp; 16-50 lbs — 4 Tbsp; 51 lb or more — 6 Tbsp.
Cats: DO NOT USE.
* Neosporin — For preventing wound infection.
Dogs & Cats: Apply 3-5 times daily as needed.
* Pedialyte — For dehydration.
Dogs & Cats: Mix 50/50 with water, offer as much as dog or cat wants.
* Pepcid AC — For vomiting.
Dogs & Cats: 5 mg per 10 lb once or twice a day.
* Pepto-Bismol — For diarrhea, nausea, indigestion, vomiting.
Dogs: 0.5 ml per lb or 1/2-1 tsp per 5 lb, to a maximum of 30 ml or 2 Tbsp up to 3 times per day, or 1 tablet per 15 lb up to 3 times per day.
Cats: DO NOT USE
* Phillips’ Milk of Magnesia — For constipation.
Dogs: 2-4 tsp per 5 lb every 6 hours.
Cats: 1/2-1 tsp once a day.
* Preparation H — For sore anal area.
Dogs: Apply up to 4 times daily.
Cats: DO NOT USE.
* Robitussin Pediatric Cough Formula — Cough suppressant.
Dogs & Cats: Ask your vet.
* Solarcaine — Topical pain reliever and anesthetic.
Dogs: Apply to sore area once or twice a day for up to 2 days.
Cats: DO NOT USE.
* Tylenol — Pain reliever.
Dogs & Cats: Ask your vet.
* Vicks VapoRub — For congestion.
Dogs & Cats: Smear a small amount on your pet’s chin for easier breathing.
* Witch Hazel — Astringent/topical antiseptic.
Dogs & Cats: Dab on affected area.

……………………………………………………………………….
reprinted from The First Aid Companion for Dogs & Cats

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Related posts:

* How to Clean Wounds on your Pets
* Pets and pills
* Financial Assistance for Pets
* Illinois Food Pantry for Pets a Big Hit in Tough Times
* What Canine Stools Tell You About Diarrhea
* Home Remedy for Dog Ear Infections
* Troubled Times for People and Pets
* Stepping Up for Abandoned Pets
* Recipe: Homemade Frosty Paws

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Blackhead removing strips-homemade beauty treatment #15/15
I found this great treatment on www.spaindex.com. The result are similar to a B***e strip!

I mixed enough to do my nose. In a bowl I poured in 1/2 tsp Knox gelatin powder and 1 tsp of hot water. I microwaved it for 7 seconds to warm it up enough to melt the gelatin powder.
I did this treatment twice and found that:
*I best applied it with my finger
*You have to work quick because the gelatin sets really fast
*apply a thin even layer
*make sure all of the gelatin is fully dried before removing
The verdict- I was pleasantly surprised at just how well this worked!! Not quite as good as the “brand name strips” but close! I will be adding this treatment to my beauty regime for sure.

I finally have made it through my 15 homemade beauty treatments!!

Help for dry lips- beauty treatment #14/15
Dry lips.......I hate it. Irritated, uncomfortable and flaky. I think I had read about this treatment in a magazine when I was a teenager and have been doing it since.
What to do
You will need a soft toothbrush, a washcloth and some Vaseline. First I wet the washcloth with warm water and hold it to my lips for a minute to soften the dry flaky skin. Next, gently rub the wet toothbrush on your lips to exfoliate. Be gentle!
Follow up with a good coating of Vaseline. I find when my lips are sore and irritated any lip balm with colour or scent adds to the irritation so Vaseline works great!

Beauty treatment #13/15
This was forwarded to me from Norma from homemadebeautyproducts.net. I did not test the following because I have dry sensitive skin but this may be helpful if you have oily skin.

“I have oily, acne prone skin so it works great for me with the beta-hydroxy acid from the aspirin tables.”
Ingredients:
5 aspirin tablets, crushed
Finely grated peel of an orange
2 tsp. sugar
Enough juice from the orange to make a thin paste.
Mix together, and massage gently over a cleansed face, be sure to avoid getting any in your eyes. Rinse well with warm water and use a good moisturizing cream after.

Soothing Oatmeal Bath- #12/15
This is a soothing oatmeal bath that I created about 8 years ago. I was using Aveeno bath powder but it was just too expensive to purchase enough for 3 people to use.(for itchy eczema)
What I did
I took some oatmeal flakes and processed it until it was as fine as I could get it like for the oatmeal face mask here .
Then I took the finely ground oatmeal and put about 1 cup of it in some old pantyhose and tied it in a knot and threw it in the tub. Once it soaks in the tub for a while you can squeeze it a bit and the soothing oatmeal goodness will be released. If your skin is not only irritated but dry too you can add a few drops of baby oil to moisturize. Once again use extreme caution in the tub, adding oil to your bath water makes it extremely slippery!

Homemade Beauty treatment #11/15

Cornmeal skin scrub. This is soooo easy!

I used this on my hands because they are really dry. First I soaked my hands in warm water to soften the skin (5 minutes) Then I mixed cornmeal and water together to from a thick paste. Now scrub the dry skin away! Rinse and dry off and don’t forget to apply your favorite lotion!

(I have found that it depends on which brand you purchase as too how course the cornmeal is)

Cider Vinegar Hair rinse-beauty treatment #10/15
I know it sounds strange if you have never tried it! I have been doing this since high school to help remove the can and a half of hair spray I used everyday!! LOL

What I did
(4:1 ratio) In a measuring cup mix 4 cups of water and 4 tbsp of cider vinegar. Shampoo, rinse with clear water then with the vinegar-water mix. I usually let it sit for a minute then rinse well. Don’t worry, when your hair is dry it won’t smell like a salad!

When your hair is dry you will notice it is smooth, silky, shiny and no static.(you can also add a bit of vinegar to your rinse cycle in your washing machine to cut down on static)

The Verdict

One of my faves and I will most likely do it forever!

HINTS CONTINUE ON THIS PAGE...........

MANY SUGGESTIONS:

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Home Remedies for Eczema

also at:

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Easy Oatmeal Recipes For Homemade Facial Skin Care

March 20th, 2008 | Skin Care

oatmealI have to thank mother nature for oats :) I eat a big bowl of oatmeal just about every morning for breakfast and I love it! AND it can also be a great addition to your skin care routine.

Let’s be realistic – oatmeal is not going to preform miracles on your skin. It will not clear your acne or take 20 years off your life, but it is a cheap, natural and very effective exfoliant and even a great addition to a homemade face mask.

The good news (and what I love most about oatmeal for skin care) is it’s great for people with sensitive skin like me. Oatmeal is a great exfoliant for sensitive skin because it’s rough enough to exfoliate but also gentle enough not to tear or hurt thin skin. Oatmeal is also an astringent, so it seems to draw oil and impurities out of the skin.

Here are some of my favorite oatmeal skin care recipes that you can make at home. For the recipes that contain honey, try to use manuka honey because it’s a lot more healing than ‘normal’ honey.

*****
Oatmeal Exfoliant

Mix equal parts of oatmeal, honey and yogurt. Apply mixture gently to face and leave on for 10 minutes. Remove with cool water. Use exfoliant once a week to improve the texture of your skin.

Tip: Yogurt contains lactic acid, and this can help stimulate collagen production!

*****
Oat & Honey Mask

Ingredients:
½ cup plain oatmeal, cooked and cooled
¼ cup honey

Loving preparation
Combine the oatmeal with the honey and blend to a sticky paste. Use immediately by spreading thickly onto the skin, avoiding the sensitive area around the eyes. Leave on for 20 minutes, then rinse off with plenty of warm water and pat dry.

*****
Oatmeal Rosewater Face Pack

Ingredients:
2 tablespoons oatmeal
1 tablespoon honey
1 tablespoon rose water

Loving preparation
Blend the oatmeal with the honey and then stir in the rose water. Apply to the face and leave for 10 minutes. Remove with lukewarm water.

*****

Fran

Fran Kerr is the founding editor of High on Health. To cure your acne, sign up to Fran’s FREE acne cure mini-course or download her latest how to guide, Eat Away Your Acne.
# Treating Body Acne With The Right Exfoliant
# Another great recipe for lazy people
# Three Simple Rules For A Healthy Breakfast
# Soaking Grains, Seeds, Nuts And Legumes For Better Health And Digestion
Eat Away Your Acne, How To Enjoy Food & Cure Your Acne
13 responses

#1 Andy on 03.22.08 at 1:36 am

I am starting to get into the habit of eating oatmeal almost every day. The important thing about the oatmeal that I use is that it’s STEEL-CUT. I make it once a day, 4 servings worth and I eat it all day long. The steel-cut oatmeal seems to get rid of my appetite for other foods. I like to put a spoon of raw honey into it sometimes.
By the way, I live near Little India and alot of the women from India use a cream, Turmeric Cream, on their faces. I heard that its very good for the skin. I just decided to go and get it and try it so that I can report back here with the results.
I am also starting to drink alot of tea (though I haven’t given up coffee). I enjoy green tea, along with a whole bunch of teas by Twinings (Earl Grey, Peppermint…). I find Twinings teasto be the best I have tried.
#2 Fran on 03.22.08 at 7:27 am

Turmeric is very good for healing acne. It’s best to put fresh turmeric into your diet if you can. I sometimes grate it into my meals when I’m cooking (it looks a bit like raw ginger).

It’s a well know ayurvedic acne treatment to make a turmeric paste and to put it onto the skin. HOWEVER, there’s a warning for people with light colored skin because it can make the skin yellow (which is why I’m not using it).

I’d be interested in hearing how your turmeric cream goes.
#3 Andy on 04.02.08 at 11:05 am

Of everything I have tried, I am sure that oatmeal soap has been the greatest help. Using the oatmeal soap (Aveeno) a few times a day, I have cleared up all my acne by about 85% within a week. It works amazingly. I think I will try one of those masks you recommended, maybe oatmeal and rose water.
I’m not going to use the Turmeric cream if it can turn my skin yellow.
#4 Emma on 10.10.08 at 10:21 am

Hi Fran
Where do I get the Aveeno Oatmeal soap from? Can you get it from pharmacies? Is it ok for sensitive skin?
Also with the oatmeal exfolliant, what type/brand of yogurt do I use?
Cheers!!!
#5 Boby on 07.24.09 at 8:48 pm

Hi Fran
I want to know how turmeric can fight acne. I eat raw turmeric everyday for about 2 weeks and my face is now better. But there are some acne still on my face.
#6 Fran on 07.26.09 at 2:55 pm

Emma- No idea, I’ve never used the Aveeno oatmeal soap. Any natural brand of yogurt or kefir is fine :)

Boby it’s one of those healing herbs that just works.
#7 Boby on 07.26.09 at 3:41 pm

Thanks! So I will eat tons of turmeric and heal faster.
#8 Mina on 01.03.10 at 3:18 pm

Do you think that the oatmeal can affect the skin negatively? or is it alright for all skin types?
#9 Meena on 01.04.10 at 3:55 am

last night i used the oatmeal rosewater face pack and it worked wonders on the small pimples by the next morning.

it didn’t feel the greatest but it left my skin looking noticeably better as soon as i took it off so thanks sooo much!

yet… i was wondering whether you’re supposed to massage the oatmeal on and then start the 10 minutes (because that seems a little difficult seeing that the mixture is somewhat slipper), or simply message the oatmeal off when you remove it (that’s what i did btw).

and lastly… (i know this is a lot, but)… is this safe enough to use twice a week or say 3 times?
#10 Jo on 01.15.10 at 7:04 am

Hi Fran, what do you suggest for REALY dry skin with eczema?
#11 Jamie on 02.17.10 at 9:50 am

Just started using Turmeric topically after reading a ton of articles about the benefits. First i just used the powder with aloe vera which did turn my skin yellow but washed off easy the next morning. The second time i boiled the root in a small amount of hot water and added dry milk (probably would work with yogurt as well) and some aloe vera to create a cream. It did not turn my face yellow at all so if you would like to try Turmeric but are afraid of the yellow stain i would strongly recommend!

http://www.highonhealth.org/category/food/

Yummy Raw Foods I’ve Been Uncooking!

May 3rd, 2010 — Food

I’ve been a real slacker lately in my raw food kitchen. After the Arise & Shine detox I’ve been like a kid in a candy store enjoying all of the simple foods that I wasn’t allowed to eat while I was on the cleanse. Sea salt being one of them! It’s amazing how much I missed salt and how much pleasure it gives me.

But I have managed to blend up a few delightful raw treats.

This is a Raw Chocolate Banana Mousse that is incredibly easy to make, especially if you have a lot of young coconuts lying around like I do.

Raw chocolate banana moose

I blend up the pulp from one young coconut with a fresh or frozen banana, a heaped tablespoon of cacao, enough honey or maple syrup to make it perfectly sweet, a tiny pinch of salt and a little spring water. And that’s it! The banana and coconut pulp make it really smooth and creamy. Yum yum.

Raw Raspberry Mylkshake
This Raspberry Mylkshake impressed even my six year old next door neighbor. I love it when you can trick kids into thinking healthy foods are treats ;)

To make this smoothie I blend up a small handful of soaked cashew nuts with about a cup of spring water, a spoonful of honey, a tiny bit of vanilla and half a cup of frozen raspberries.

This morning I woke up feeling like I may get a head cold. My house mate has been sick and I’ve been a little stressed lately so I think my immune system was a little down. So I made a delicious jug of camu-camu lemonade to fix me right up!

To make this magnificent lemonade, blend the juice of 2 lemons and 1 lime with a heaped teaspoon of camu-camu, a small handfull of goji berries, 4-5 cups of spring water and honey or stevia to taste. If it’s a hot day you can add some ice cubes in there too.

camu-camu lemonade

And here is a pic of a banana cream pie that I made this afternoon from the Cafe Gratitude recipe book I Am Grateful. Next week I’m starting a 3 month no sugar detox so I’m trying to use up all the sweeteners in my house before it’s stevia only! Gosh 3 months!! I have no idea what I’m getting myself into :)

banana cream pie

10 Comments

Why The Fructose Levels In Agave Syrup Have Made Me “Give Up” On The Sweetener

April 30th, 2010 — Food

Agave SyrupMeh, agave. I used to heavily promote the stuff and loved it to bits. But now I’ve found out that well, actually it’s not so great after all.

The thing is, there is so much “bad media” about agave at the moment, and apparently so much “bad agave” too. What I mean is there’s a lot of biased information swinging both for and against agave that it’s difficult to find the correct information. It’s also now a known fact that some agaves are cut with corn or brown rice syrup so they’re not actually a pure product. Both corn and brown rice syrup are not health foods so you absolutely want to avoid these if you can.

The problem that seems to be coming up at the moment is the fact that agave is very high in fructose. Like the Glycemic Index however, there are varying degrees of fructose content according to the brand of agave, where it was grown and how the syrup was extracted from the original plant. So my advice to you is first understand what this high fructose thing is all about, and second choose a very reputable brand of agave if you wish to still consume it.

What is fructose? Continue reading

16 Comments

How To Reverse Diabetes In 30 Days

April 27th, 2010 — Food

Simply RawI watched this beautiful documentary earlier in the year called “Simply Raw” which is the story of how ten average Americans with diabetes were able to completely reverse their condition in 30 days. By the end of the month they were no longer taking insulin injections!!

I have both type one and type two diabetes in my family so this topic runs close to my heart. And April the 25th was Reversing Diabetes Action Day which makes this blog post, well a little late! but also extra important around this time too. I strongly feel that anyone who has diabetes themselves, or has a family member or friend with either type one or type two diabetes really needs to watch this documentary…

Reversing Diabetes Day Special!!!

For the next few days you can buy the documentary for half price! Plus they’ll thrown in a heap of extra goodies for free. So if you were planning on buying the doco, now’s the best time to do it.

Click here to watch the trailer, buy the DVD and get all those bonuses and stuff.

And here is the trailer for Simply Raw…

Get the full documentary here…

2 Comments

Raw Peanut Butter Cups Recipe & The Opening Of A Fresh Cacao Pod

April 18th, 2010 — Food

Last night I hosted a cacao party which of course was incredibly awesome because I love chocolate a lot. Cosmic Dave brought over his cacao pod which we were really lucky to have the “unveiling” of. Cacao pods are not sold in Australia so I felt so lucky to have a Queensland grown fresh cacao pod in my house! Watch this video for the opening of the pod-

Here is a close up picture of the fresh cacao powder.

Cacao Pod

I love chocolate a lot, especially raw cacao. But to be honest this raw pod looked a little freaky! Notice the white fruit around the beans? It was quite sweet. Continue reading

18 Comments

Fresh Fruit With Raw Almond Kream Breakfast (Or Dessert) Recipe

April 10th, 2010 — Food

Now that I’m off the cleanse I get to eat again which is great! Post-cleanse food for seven days is advised to be as raw as possible and alkaline forming which is fine with me because I eat high raw anyway. So I’ve been having fun with my food again and really enjoying the process of preparing and of course eating the food.

The first morning I got to eat again I made the most amazing fruit salad.

Fruit Salad

So amazing that I had to take a photo for you! I had gone to the organic food store the day before and allowed myself to pick out whatever organic fruits I wanted, regardless of the price. Blueberries and Strawberries were $10 a punnet that day but i didn’t care, I wanted my first meal to be a big reward for my cleansing efforts!

For the remainder of my breakfasts off the cleanse I’ve been keeping up with the fresh fruit in the morning, but adding a huge dallop of almond kream on top. It’s soooo delicious. I look forward to it every day.

Fruit Salad With Almond Kream

It’s creamy and sweet and just divine! Here is the recipe:
Almond Kream

1 cup almonds
1 cup water
2 Tbsp maple syrup or honey
1 Tbsp of vanilla or the seeds from 1 vanilla bean

Loving Preparation

Combine all the ingredients in a blender until smooth.

This is an Ani Phyo recipe from her book “Ani’s Raw Food Desserts” so check it out if you like the recipe. The only thing I changed from her version was the sweetener because she used agave and I’m trying to stop using agave due to all the controversy around it right now. I also think both maple syrup and honey taste amazing with this mix anyway!

I’ve also used this recipe as a dessert. The almond kream is AMAZING with banana. So I’ve cut up a banana in slices, poured a huge helping of the almond kream on top, then sprinkled coconut flakes, macadamia nuts and a trickle of maple syrup over the almond and kream. It is to die for …one of the tastiest and simplest desserts around. Very easy if you need to make something quickly and impress your friends in a super hurry!

Notice how I found this recipe in a dessert book and I eat it for breakfast? How awesome is that! Raw food is so incredibly amazing that way :)

17 Comments

Economy Adds Jobs, But Unemployment Rate Up

The economy added 290,000 jobs in April, the most in 4 years, but the
unemployment rate rose to 9.9 percent as people streamed back into the market
looking for work.

MORE DETAILS:
http://www.fox5vegas.com/tu/5Py29Bcmy.html

Google books, free, all or part of the books on line, has the best of the garden books listed:

http://books.google.com/books?hl=en&output=html&start=0&num=10&as_brr=3&q=Gardening&source=gbs_bookshelf_slider

Greenhouse books, including solar:

http://books.google.com/books?q=subject%3A%22Gardening%20%2F%20Greenhouses%22

[note above are in html format so is this index]

http://books.google.com/books?output=html

All formats index page:

http://books.google.com/

Books 1 - 30 of 63,856 on Cooking.

http://books.google.com/books?q=Cooking&output=html&as_brr=3&rview=1&source=gbs_lp_bisac

Century old recipes:

http://books.google.com/books?id=WtsqAAAAYAAJ&pg=PA18&dq=Cooking&lr=&as_brr=1&output=html_text&rview=1#c_top

FORCEMEAT BALLS.

Take the lean of veal and suet, i pound each; mince fine. Season with i teaspoonful sweet marjoram, cayenne pepper, black pepper, salt to taste, with a little powdered mace and a dash of nutmeg. Mix well together; form into small balls, dipping them into an egg, and rolling in cracker crumbs; dust until firm. Put them in lard, frying a light brown, then drop into the soup. Add wine if you prefer.

CREAM OF TOMATO SOUP. Contributed by Mrs. Edmund de Schweinits, ‘Philadelphia, Pa.

i quart milk, i pint can tomatoes, 2 tablespoonfuls butter, i bay leaf, i sprig parsley, i teaspoonful sugar, J4 teaspoonful baking soda, 2 tablespoonfuls flour. Put the tomatoes on to stew with the bay leaf and parsley, let them stand i5 minutes. Put the milk on to boil. Rub 2 tablespoonfuls melted butter and the flour together, add the milk when boiling. Stir continually until it thickens. Press the tomatoes through a sieve and if ready to use add the sugar and soda, and last the boiling milk. Stir and serve at once. Do not let stand on the fire after the milk is added — it will curdle.

FRENCH SOUP. Contributed by Mrs. Edmund de Schweinits, Philadelphia, Pa.

To a rich broth for 6 persons, take 3 eggs, 2 tablespoonfuls flour, i cup milk. Beat flour, milk and eggs together and pour slowly through a sieve into the boiling broth, add a little chopped parsley and serve.

SOUP DUMPLING.

Contributed by Mrs. Edmund de Schweinits, Philadelphia, Pa.

]/2 cup butter, i cup milk, made boiling hot and poured over i heaping cup of flour, salt, and when cool add 2 eggs. Drop from spoon into boiling soup.

WHITE SOUP. Contributed by Mrs. Edmund de Schweinits, Philadelphia, Pa.

i quart milk, i stalk celery, i tablespoonful butter, 6 potatoes, i onion, i cup cream. Cook onion, celery and potatoes until tender. Mash fine, add boiling-milk and strain. Return to the pot, season to taste, add butter and cream, serve at once with salt wafers.

VEGETABLE SOUP. Contributed by Mrs. Edmund de Schweinits, Philadelphia, Pa.

2 quarts beef broth, made either by boiling a soup bone or using soup stock, add to this 3 tablespoonfuls rice, i cupful tomatoes, l/2 cupful corn, l/2 cupful peas, i carrot, 2 potatoes, i small stalk celery. i bunch parsley. This may be strained, or if a thick soup is preferred it can be dished without straining.

FORCEMEAT BALLS FOR SOUP. Contributed by Mrs. Edmund de Schweinits, Philadelphia, Pa.

Take cold fresh meat or chicken, chop very fine, add an egg to make it stick together in balls size of walnuts, fry in butter until brown, add to the soup just before serving.

CROUTONS.

Contributed by Mrs. Edmund de Schweinits, Philadelphia, Pa.

Cut pieces of bread into cubes, spread with butter, place in a pan, put in oven until a delicate brown. Or they may be dropped a moment into hot lard.

TOMATO SOUP.
. Mrs. P. Proskane.

Contributed by Mrs. C. Stuart Patterson, Chestnut Hill, Pa.

Smother a J4 of a pound of butter, onions, carrots and turnips, stir in a large spoon of flour till hot, then take i dozen tomatoes, or i can. Stir that all together, then add i quart of bouillon, bay leaves, whole peppers, pinch of dried herbs and hambone. Let it boil slowly i hour and a half strain through a fine sieve. Also add salt and pepper.

MADRAS CHICKEN — MULLIGATAWNEY.
Contributed by Mrs. James D. Winsor, Haverford, Pa.

(The receipt for making this delightful Indian soup was obtained from a gentleman long resident at Madras.)

Get 2 pounds of veal and the same of the ribs of lean mutton. Cut them in pieces, chop the bones well, put them with I tablespoonful of salt and 3 quarts of cold water into a saucepan and boil till it becomes a rich gravy, which will be in about 4 hours. Skim off every particle of fat and strain it through a hair sieve into another saucepan, to which add a tender chicken, or young lean fowl cut into the smallest joints and well washed, with 3 large spoonfuls of the Mulligatawney paste (not powder). Boil till the chicken is tender, which will be in 20 minutes, and it is ready.

JULIENNE SOUP.
Contributed by “ Elisabeth Pyewell,” Philadelphia, Pa.

Take 2 quarts of clear stock with very finely shredded cabbage, onions, a little turnip, green peas, string beans, lima beans, and green vegetables in season. Boil these separately but when done put into the hot stock, giving all a good boil up together. Season it to taste.

TO DRESS A CALF’S HEAD TURTLE FASHION. 1808.

Mrs. Thomas Painter, Sunbury, Pa.
Contributed by Miss Mary E. Painter, Muncy, Pa.

Parboil a head, take the bones out, then pare the scraps from around it. Season with pepper, salt, mace and cloves, about i teaspoonful of each; a very little summer savory, parsley, sweet marjoram and thyme. Stuff the head with forcemeat. Take some veal, slice it very thin and season it in the same manner as the head; then roll up the forcemeat in the veal and lay them in the pan by the side of the head. Take the yolk of an egg and crumbs of bread and rub over the head; strew a little over the veal; put bits of butter all over the head. When done and ready to take out of the oven take the yolks to 2 eggs, beat well with a gill of Madeira wine and put in. Then take the yolks of 3 or 4 eggs, and a little flour and beat them to a smooth batter. Fry them as fritters for a garnish. N. B.—The head must bake 2 hours.

FORCEMEAT.

Take veal, as much suet and a little fat pork, chop together. Season with salt, pepper, clove, mace and a little .onion juice.

GENERAL WASHINGTON’S SOUP.

Boil and pick 4 dozen large hard-shell crabs (equal to 2 cans). Boil them with l/2 pound of bacon, streak of lean and streak of fat; cut into small pieces in 2 gallons of water. Boil down to i gallon. Boil i gallon of sweet cream or rich milk, slightly thickened with 4 ounces of butter and a little flour. Add this to the soup while it is boiling and just before it is served. Dress with balls of forcemeat and hard-boiled eggs. Season to taste with salt and white pepper.

OX TAIL SOUP.

3 ox tails, 3 quarts of stock, i onion, 2 small carrots, 2 small turnips, 6 cloves, 2 bay leaves, 3 tablespoonfuls butter, i tablespoonful brown flour, I wine glass of Sherry, I tablespoonful Worcestershire sauce. Wash the ox tails, and wipe them dry. Put into a frying pan the butter, and while it is melting cut the tails into pieces about an inch long. Put these pieces into the butter and turn until they become brown. Then skim out and put into the soup kettle with the stock. Wash the vegetables, cut into small pieces, and put in the kettle with the bay leaves and cloves. Let it simmer for 2 hours or more until the vegetables are well done, and the tails are tender. Then remove the vegetables from the kettle, rub the brown flour very smooth with a little cold water, stir into the soup and be sure it is entirely free from lumps and very smooth. Add the wine, and sauce, and serve hot.

OKRA SOUP.

i gallon of okra, 3 quarts of tomatoes, 5 quarts of water, i beef shin, i small pod green pepper, salt and pepper to taste. Wash the okra well and cut into small pieces. Wash the tomatoes and rub through a colander. Put the beef and water in a kettle, add the okra and tomatoes, and boil gently for 7 hours. Skim from time to time and put in the pod of green pepper. Season with salt. Just before serving take out the meat, cut it into small pieces and return it to the soup. Take out the pod of green pepper and serve the soup in a hot tureen.

PUREE OF CHICKEN.

1 quart of chicken stock, i pint of cream, the yolks of 3 hardboiled eggs, y2 pint cracker crumbs soaked in milk. Use the breast of the chicken only and chop it very fine. Rub the yolks of the eggs into the chicken, add the soaked cracker crumbs, and mix thoroughly. Add the pint of cream, it having been previously heated. Add all of these to the chicken stock. Season well with celery salt, white pepper and salt. Let it come to a quick boil, stirring constantly. Serve immediately. A large fat chicken must be used to make this soup.

COLLECTION OF SOUTHERN RECIPES.

“”” ‘ . •

CREAM OF MUSHROOM SOUP.

” Very Fine.”

Peel i pound of fresh mushrooms; wash and chop very fine with a silver knife. Put into a covered saucepan with 2 quarts of rich chicken stock. Simmer gently for an hour. Season with salt and a dash of pepper or cayenne. Put another saucepan on the fire, and when warm put in 5 tablespoonfuls of butter. When it melts sift into it 6 tablespoonfuls of flour. Stir constantly for a few minutes until it is very smooth, then add a quart of rich cream, stir for a minute, then add the mushrooms, and stir constantly until it just comes to the boiling point. Serve in bouillon cups.

CORN CHOWDER.

2 quarts of grated corn, 10 medium sized potatoes, 2 tablespoonfuls of butter, i pound of bacon or ham, 3 tablespoonfuls flour, i small onion, i quart of milk, 6 water crackers, 2 eggs (yolks only), i pint of boiling water, salt and pepper to taste. Cut the bacon or ham in small pieces, put in a frying pan with the onion chopped very fine ; fry a nice brown. Peel and cut the potatoes into small cubes, sprinkle the bacon in the bottom of the soup kettle, then a layer of potatoes, and one of corn, then another of potatoes and of corn. Pour in the water and place the kettle where it will cook gently for thirty minutes. Add the milk, rub the flour and butter together, and stir in the boiling soup or chowder. Break up the crackers in very small pieces, add, and cook a few minutes longer. Salt and pepper to taste. Just a few minutes before you remove from the fire stir in with great care the well beaten yolks of the eggs, or the eggs will curdle.

CREAM OF SPINACH.

Wash and pick the spinach and put it on to boil; boil until soft and tender. Then press enough through a sieve to make a pint of the pulp. Add to this i quart of chicken stock. When it becomes very hot take i tablespoonful of butter and 2 tablespoonfuls of flour and rub together. Stir this into the soup, and continue to stir until very smooth. Season with salt and pepper. Strain again through a cheese cloth until perfectly smooth. Return to the soup pot, add a cup of cream. Beat all the time, after you add the cream, with an egg-beater. Serve immediately.

CREAM OF ASPARAGUS.

2 bunches of asparagus, i quart of white stock, 2 quarts rich milk, 3 tablespoonfuls of flour, i tablespoonful butter, i quart of water in which the asparagus is boiled. Wash the asparagus, put in a saucepan of boiling water and cook gently until thoroughly done. Take from the fire, cut off the tops, and put aside until they are wanted. Rub the asparagus through a coarse sieve, and boil. Put the milk in a double boiler, add the stock and the water in which the asparagus was boiled. Have the flour and butter rubbed together, stir it carefully in the boiling soup. When ready to serve season with salt and pepper and put in the asparagus tips.

CALVES’-HEAD SOUP. AN OLD VIRGINIA RECEIPT.

Mrs. L. V. Nant, Baltimore, Maryland. Contributed by Mrs. I. Newton Todd, Baltimore, Maryland.

i calf’s head, i gallon of water, 2 lemons, i teaspoonful allspice, I teaspoonful mace, l/2 teaspoonful cloves, 2 bay leaves, 2 sprigs of parsley, i sprig sweet marjoram, 2 tablespoonfuls Worcestershire sauce, 2 tablespoonfuls butter, 2 tablespoonfuls flour, l/2 pint of sherry. Wash and scald the head well, put in a kettle with the cold water. Let it simmer gently for 5 or 6 hours, skimming it as long as the scum rises. Add the spices, parsley, marjoram and lemon, and boil for il/2 hours. When done, strain. Make forcemeat balls of the meat of the head chopped very fine. Season with the grated rind and juice of l/2 lemon and a tablespoonful of chopped parsley; salt and pepper to the taste. Bind together with i raw egg. Form into small balls the size of a walnut, and fry in butter until brown. Put the butter in a saucepan; when it melts stir in the flour. Mix well, and with this thicken the soup. Stir constantly until it boils, add the wine, Worcestershire sauce, salt and pepper to taste. Slice the lemon and hard-boiled eggs in the tureen, and pour the soup over it.

VEGETABLE SOUP.
Contributed by Airs. Michael Myers, Williamsport, Pa.

i shin of beef, 4 quarts of water, i quart of tomatoes, i pint of potatoes, i pint of cabbage, i pint of corn, 2 carrots, 2 onions, 2 tablespoonfuls of celery seed. Rub the tomatoes through a colander, and to this add a piece of soda the size of a green pea. Boil the potatoes and when done break up with a fork and add. Cut the cabbage as for cold slaw, cut the corn from the cob, mince the carrot and onion very fine. Just before serving rub a tablespoonful of butter and a tablespoonful of flour together and thicken the soup. Add salt and pepper to taste.

BOUILLON.

Mrs. L. V. Nant, Baltimore, Maryland.
Contributed by Mrs. I. Newton Todd, Baltimore, Maryland.

5 pounds of lean beef chopped fine, 3 quarts of cold water, 2 small onions sliced, 3 bay leaves, 3 sprigs of parsley, 3 blades of mace, 2 teaspoonfuls celery seed, 3 eggs (whites and shells to be used), i cup of water. Carefully remove all fat from the meat, put it with the water, onions, bay leaves and parsley in a soup kettle. Cover the kettle, and put it on the back of the range where it will simmer for 4 or 5 hours. Remove from the kettle, strain it through two thicknesses of cheese cloth; wash the kettle, and return the bouillon to it. Wash the eggs well; break them carefully so that not a particle of yellow is mixed with the whites. Crush the shell in your hand and drop it into the whites: to this add the cup of cold water. Beat the whites a few strokes with an egg beater, put this egg and shell in the kettle with the bouillon; let it boil % of an hour. At the end of that time put in another cup of cold water; let it boil a few minutes longer. Take off all the scum, and strain carefully through a flannel bag. Before you strain it the last time season with salt and pepper. If it is not a rich dark brown use a little caramel for coloring. Caramel is made by putting a little white sugar in an iron frying pan; place it over the fire until it melts. Then add a little of the soup to the boiling hot caramel until it is thoroughly dissolved. Add a sufficient quantity to color the soup.

TOMATO SOUP.

Mrs. Du Bois.
Contributed by Mrs. Craig D. Ritchie, Philadelphia, Pa.

i quart of canned or raw tomatoes cut in pieces and skinned. Cook i0 minutes. Pass through a sieve. Put into a stew pan a piece of butter the size of a pigeon’s egg, and when it bubbles sprinkle in a teaspoonful of corn starch; and when this is cooked a minute, stir in the tomato pulp. Season with pepper and salt. Add I quart of stock. Return the soup to the fire, and when quite hot add l/2 teaspoonful of soda. Serve immediately.

GREEN PEA SOUP.
Contributed by Mrs. Craig D. Ritchie, Philadelphia, Pa.

i quart can green peas, 3 quarts of beef or chicken broth, or water in which meat was boiled. Add 2 or 3 rounds of an onion, some bay . leaves and summer savory, a little salt and cayenne pepper. Boil four hours. Strain through a sieve, pressing the peas well through. Return to the fire, add i pint of milk and a tablespoonful of butter. Boil a few minutes. Serve with some croutons of fried bread.

CLAM SOUP.

” Rebecca.”
Contributed by Mrs. Craig D. Ritchie, Philadelphia, Pa.

50 clams with all their liquor. Chop them fine and put in a saucepan with i good-sized onion. Boil slowly for a l/2 hour. Strain off. Put the clams on again with about a pint of water and simmer until all the good is out. Strain and add to the other. When ready to dish have % pound of butter mixed with 2 tablespoonfuis of sifted flour, a good bunch of parsley chopped fine, some cayenne pepper, and a very little nutmeg. Have ready i pint of scalding cream and pour in after it is dished, as it will curdle if kept over the fire. If too salt add more cream. This should make nearly 2 quarts. In buying the clams ask for all the liquor.

CALVES’-HEAD HASH; OR MOCK-TURTLE SOUP.

From Lake Mohonk.
Contributed by Mrs. Craig D. Ritchie, Philadelphia, Pa.

i calf’s head, 3 pints solid beef stock. Put the head in 3 quarts of water and ^ teacup of vinegar. Boil il/2 hours. Add a little salt. Skin the head, and take out the bones. Put the meat in a colander and press. Strain the soup and set in a moderately warm place. Put butter the size of an egg in a sauce pan. Slice 3 onions and 3 carrots fine, 4 cloves, 2 bay leaves, % nutmeg grated, l/2 salt spoon of cayenne pepper. Cook this till brown, stirring all the time. Add i heaping tablespoonful of flour. Set where it will heat slowly. When the vegetables are well browned add the flour and then the stock slowly. Let this boil l/2 hour. Pour the broth of the calf’s head into this and boil a few minutes; strain over the meat which is cut in small pieces, to which is added 2 tablespoonfuls of Worcestershire sauce, 3 hardboiled eggs, and I lemon cut in small square pieces. Give one boil, and it is ready for the table. Sherry wine should be used at the table to the taste.

PEPPER POT.

Mrs. S. F. Lloyd.
Contributed by Mrs. Craig D. Ritchie, Philadelphia, Pa.

Take 4 pounds of tripe and 4 ox feet. Put them in a large pot with as much water as will cover them. Let them boil slowly, keeping the pot closely covered. When the tripe is quite tender, and the feet are boiled to pieces, take them out. Skim the liquor and strain it. Then cut the tripe in small pieces. Put it back in the pot and pour the soup over it. Have ready some sweet herbs chopped fine, sliced onions and potatoes. Season the vegetables with pepper and salt. Make dumplings with flour and butter. Keep the ingredients covered while boiling, but do not put too much water. Add a large piece of butter rolled in flour, and lastly the dumplings.

RED BEAN SOUP.

. &.*.,— . ,..-...*’-.—„. *^fcs,*^*.i.*****””

Mrs. Williiam Helme.
Contributed by Mrs. Craig D. Ritchie, Philadelphia, Pa.

i pint French beans. Boil till tender, and rub through colander or coarse sieve, i pint of cream, butter the size of a walnut, 3 tablespoonfuls of sherry wine.

POTATO SOUP

Italian.
Contributed by Mrs. Craig D. Ritchie, Philadelphia, Pa.

Yolks of 6 eggs, i quart of milk, }4 pound of butter, 4 good-sized potatoes boiled and strained. Warm the milk and butter, add the eggs well beaten and salt to taste. This soup is very much praised by a relative who got it from a friend that was abroad a long time.

PEPPER POT.
Contributed by Mrs. Fannie Williams, Philadelphia, Pa.

i2 pounds»mixed tripe, put on in cold water in the morning, and boil for 5 hours. Stock made of shin bone, i bunch of pot herbs, 3 tablespoonfuls of sweet marjoram, 3 tablespoonfuls thyme, 3 tablespoonfuls sage, i part red pepper, 5 good-sized white-potatoes cut in blocks. Tripe cut in blocks when cold. Dumplings made of 2 cups of flour, l/2 teaspoonful of salt, i teaspoonful of baking powder, I tablespoonful of lard. This receipt will make soup for 25 people.

NOODLE SOUP. Contributed by Mrs. Edmund de Schweinits, Philadelphia, Pa.

To prepare the noodles, take three eggs, salt, with as much flour as can be worked into the beaten eggs, roll out into thin sheets, when almost dry roll them and Cut as thin as possible with a sharp knife. Have ready the broth of one chicken and add the noodles. Boil about ten minutes and serve.

POTATO SOUP. Contributed by Mrs. Edmund de Schweinits, Philadelphia, Pa.

Six potatoes, boiled until tender, mash through a sieve, add to this one quart of milk, piece of butter size of an egg, one tablespoonful of browned flour, one well-beaten egg, salt and pepper to taste. Let it come to a boil and serve.

continues....

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Low cost cooking: a manual of cooking, diet, home management and care of ...
By Florence Nesbitt

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GENERAL RECIPES

GRAIN PRODUCTS

Cereal grains such as wheat, corn, rye and oats are offered for sale in various forms to be used as food. The coarser ground forms are used for mushes, soups and gruels and the finely ground flours for bread, cake and pastry.

White Yeast Bread

3 quarts flour i% tablespoons salt

1 quart hot water 2 compressed yeast cakes

2 tablespoons sugar stirred into y2 cup of 2 tablespoons lard or other fat lukewarm water

Put lard, sugar and salt in large pan or bowl and add the hot water. When lukewarm add the yeast and about 5 pints of flour. Stir until smooth, add the remaining flour and mix well. Turn the dough on to a board and knead until it is smooth and elastic. Place in a well-greased pan, greasing the top of the dough and cover with clean cloth. Place where it will keep at a warm, even temperature. When the dough has raised to double its size, which will be in about 1^2 hours, knead it again, form into loaves, grease the outside of the loaves and place them in a baking pan. Let the dough rise until it is again double its size, which it should do in about one hour, and bake for one hour in a moderately hot oven.

The temperature at which bread dough is kept is one of the most important things about bread making. Yeast is a plant, and too much heat will kill it, while a low temperature will keep it from growing and forming the gas bubbles which make the bread light. Bread must be baked thoroughly in order to be wholesome. For this reason it is best not to make the loaves much, if any, larger than the common bakers’ loaf, which weighs 12 ounces. This recipe will make eight such loaves.

When the loaves are done place them sidewise on a rack or table, so that the air will circulate freely around them. If a soft crust is desired, cover the bread while cooling. When perfectly cold, place in a jar or tin box.

A good loaf of bread is light, evenly raised, has a crisp golden-brown crust and a fine-grained tender crumb.

Rye Bread

3 cups white flour 2 cups hot water

3 cups rye flour I tablespoon lard or other fat

l/3 cup sugar or molasses I tablespoon salt

1 compressed yeast cake stirred into % cup lukewarm water

Follow the directions for mixing, kneading and baking given for white bread; if caraway seeds are desired add I teaspoonful while kneading the second time.

Graham or Whole Wheat Bread

. 3 cups white flour I tablespoon lard

3 cups graham or whole 1 tablespoon salt

wheat flour 1 yeast cake stirred into 54

l/3 cup sugar or molasses cup lukewarm water

Follow directions for mixing, kneading and baking given for white bread.

Bran Bread

3 cups white flour l/2 cup molasses

3 cups bran 1 teaspoonful baking soda

I teaspoonful salt 2 cups sour milk or buttermilk

Mix all together, put into greased bread pan, and bake iy2 hours in a slow oven. This is very useful in cases of constipation.

Cinnamon Rolls

At second kneading, roll bread dough to y2 inch thickness, spread with fat and sprinkle with sugar and cinnamon. Roll into a long roll, cut into 1 inch slices, grease these on the outside, place in baking pan. When they have risen to twice their size, bake.

Prune Rolls

At the second kneading, roll a layer of bread dough to the thickness of l/2 inch and spread with a % inch layer of the mashed pulp of stewed prunes, cut into strips about 3 inches wide and 6 inches long. Fold each strip of dough so that there will be a layer of prunes between two layers of dough. Grease the outside of each roll, place in a greased pan, allow them to rise to twice their size, bake.

Coffee Cake

1 cup hot milk y3 cup sugar

l/ cup lard I teaspoon salt

% compressed yeast cake stirred into Yn cup lukewarm water

Add hot milk to lard and salt, when lukewarm add yeast, flour enough to make a stiff batter—about three cups—cover dish and let the batter rise. Spread in a well greased pan, sprinkle with sugar and allow to rise; bake. If raisins are desired add ^ cup just before putting into baking pan.

Dutch Apple Cake

Mix as for coffee cake. Just before baking press into the dough three sour apples, pared and cut into eighths. Sprinkle the apples generously with sugar, and cinnamon if desired.

Hot Breads

Hot Breads are wholesome if light and baked until thoroughly done. The inside of a muffin or biscuit should be dry and firm, not soft or soggy.

Use of Sour Milk in Baking

In any baking recipe where sweet milk with baking powder is used sour milk and soda may be used instead. Use Yi teaspoon baking soda for each cup of sour milk. This will usually not make the product light enough and there should be l/2 teaspoon baking powder added to each cup of flour used.

White Flour Muffins

3 cups flour 1 teaspoon salt

il/2 cups liquid, half water 6 teaspoons baking powder

and half milk 3 tablespoons melted drip

2 tablespoons sugar pings, suet, or lard

Mix and sift dry ingredients, add liquid ingredients, mix well, put quickly into a well greased muffin pan, bake about 25 minutes in moderately hot oven. An egg may be added to the recipe.

Graham, Whole Wheat or Rye Muffins

Use recipe above, using iy2 cups graham, whole wheat or rye flour and 1j4 cups white flour.

Berry Muffins

Use recipe for White Flour Muffins and add iy2 cups of berries—huckleberries, raspberries, blackberries or blueberries—just before putting into baking pans. If desired to make them more like cake, increase the amount of sugar to 1 cup, the drippings to y2 cup, and add 1 or 2 eggs.

Oat Meal Muffins

2 cups flour 1 teaspoon salt

1H cups cooked oatmeal I cup liquid

2 tablespoons sugar I tablespoon fat

5 teaspoons baking powder 1 egg may be used

Mix and sift dry ingredients, add liquid ingredients, mix thoroughly, put quickly into well-greased muffin pans, bake about 20 minutes in a hot oven.

Rice Muffins

Mix same as above, adding hot cooked rice instead of oatmeal.

Bran Muffins

1 cup flour 2 cups milk or water

2 cups bran 6 teaspoons baking powder

3 tablespoons molasses 1l/2 teaspoons salt

3 tablespoons drippings V^ teaspoon baking soda

Mix dry ingredients, add liquids and beat. Bake as other muffins.

Baking Powder Biscuits

3 cups flour 1l/2 teaspoons salt

1 cup liquid 3 tablespoons fat (lard, crisco,

6 teaspoons baking powder etc.)

Mix and sift dry ingredients, add fat, mixing it with flour by cutting with two knives or rub it in lightly with finger tips. Add liquid gradually, mixing with a knife. Turn onto a floured board, roll or pat to half inch thickness, cut into rounds with biscuit cutter and place in baking pan. It does not hurt biscuits to stand for a while after being ready for the oven, if the top is brushed over with melted fat in order to prevent a hard crust from forming.

Drop Biscuits

A2l/2 cups flour 5 teaspoons baking powder

I cup liquid I teaspoon salt

3 tablespoons melted fat Mix and sift dry ingredients, add liquid ingredients and

melted fat and mix with a knife. Drop by tablespoonfuls

in a baking pan, bake in a hot oven.

Baking Powder Cinnamon Rolls

2 cups flour Y^ cup milk or water

4 teaspoons baking powder J4 cup oleo

y2 teaspoon salt y2 cup sugar

2 tablespoons fat 2 teaspoons cinnamon

Sift the flour, baking powder and salt into a mixing bowl, work in the fat with the tips of the fingers, add the milk or water slowly and mix all with a knife into a soft dough. Turn on to a floured board and roll lightly into a sheet J4 inch thick.

Spread with the mixture of oleo, sugar and cinnamon rubbed together in the mixing bowl and roll up the dough like a jelly roll. Cut into }A£ inch slices and bake in a hot oven.

Plain Griddle Cakes

3 cups flour 3 tablespoons drippings

2 cups liquid 6 teaspoons baking powder

ll/2 teaspoons salt

Mix and sift dry ingredients, add liquids, beat and begin to cook at once by dropping on hot greased frying pan, I tablespoonful in a place. Make as many cakes in the griddle as it will hold without their touching one another. The most important point about cooking the cakes is to avoid turning them too soon. Do not turn until the cake is cooked through, except for a thin upper layer. When this is done, the gas bubbles will burst over the top of the cake, showing cooked substance below. Keep the fire low enough to avoid burning before it is cooked through. Turn and brown on the other side. As the cakes are done, place them on a plate on top of a kettle of boiling water to keep warm. Griddle cakes are hard to digest unless very carefully cooked. Follow directions closely to prevent them from being hard, tough and indigestible or soggy and raw.

Graham or Corn Meal Griddle Cakes These are made in the same way by using half white flour and half graham flour or cornmeal.

Stale Bread Griddle Cakes

ll/2 cups flour 1 egg

4 cups stale bread crumbs y2 teaspoon salt

1 cup milk 5 teaspoons baking powder

2 cups hot water 3 tablespoons drippings

Pour water and milk over breadcrumbs and soak until crumbs are soft. Add egg, sift in the flour mixed with salt and baking powder, bake as other griddle cakes.

Rice Griddle Cakes

1% cups flour J4 teaspoon salt

1l/2 cups cooked rice 2 tablespoons sugar

1 cup milk or water 5 teaspoons baking powder

Mix liquid ingredients and add rice. Add flour mixed and sifted with salt and baking powder. Bake as other griddle cakes.

Corn Bread

2 cups cornmeal 1l/2 teaspoon salt

I cup flour 3 tablespoons melted drip

1^2 cups sour milk pings

% teaspoon baking soda J4 cup sugar

Mix and sift dry ingredients, add liquid ingredients, mix thoroughly and quickly turn into hot well-greased flat pan. Bake about 30 minutes. Cut into squares and serve hot.

Shortened Corn Bread

3 cups cornmeal (white pre- I cup sour milk
ferred) l/2 teaspoon soda

4 tablespoons cold drippings 2 teaspoons baking powder

Mix and sift dry ingredients, add fat, mix the same as for biscuits, add milk, form into large pones about 6 inches long and three inches wide and y2 inch thick. The dough should be stiff enough for the pone to hold its shape. Place in buttered pan, bake 30 minutes, serve hot. “Cracklings” may be used instead of drippings.

Corn Pone

3 cups white cornmeal 1j4 teaspoons salt

1 cup boiling water

Mix ingredients, form into pone, same as shortened cornbread, bake in greased pan about y2 hour. Split open and serve with slices of crisp bacon inside.

For Southern Corn Bread see page 71.

One mother of five children says: “Cornbread is very cheap, but when served piping hot with syrup I never can get one big enough.”

TOAST

Toast may be most easily made in winter when fire is going all the time by laying the slices of bread in the oven until they are browned. Toast made in this way is dry all the way through, as well as being brown on the outside and is more easily digested than soft toast. When the gas stove is being used and has a broiler, place the toast on it, brown on one side, turn and brown on the other. If there is only a gas burner to use it may be covered by a clean asbestos mat and the bread laid on this. An asbestos mat costs 5 cents. A wire toaster which will toast 4 pieces at once, can be bought for 19 cents.

Toasted Rolls or Baking Powder Biscuits

These are made by splitting the biscuits or rolls open and laying them in oven or on the toaster until the exposed crumb is brown.

French Toast

Make a mixture of half milk, half water, J^ cup of each, add an egg and dip slices of stale bread in this mixture. Lay them in a hot greased frying pan and brown on both sides. It may be served with syrup.

Cream Toast

Cream toast with or without cheese is made by pouring thin white sauce over toasted bread. Cheese may be added after the hot sauce is removed from the fire. Fuller directions are found on page 96. It is seasoned with salt and pepper if cheese is added, otherwise with sugar or with salt and pepper alone if desired. A dash of nutmeg may be added.

Milk Toast

Toast bread in oven, cover with hot milk, serve with salt and pepper.

COOKING BREAKFAST CEREALS

Cereals are made from hard grains and contain much starch, so require long cooking to make them easily digested. Do not be deceived by directions on the box which say that the contents can be cooked in 15 or 20 minutes. This is never long enough to cook thoroughly and make them fit food for young children.

Use a double boiler or a fireless cooker if possible. Sift the dry cereal slowly into salted boiling water, stirring all the while to prevent lumping. Some cereals like graham flour which lump badly should be mixed first with cold water, then poured into the boiling water. Cook 5 minutes directly over the fire, then place upper part of double boiler over the lower part, cover closely and steam for the time required. If there is no double boiler, set the vessel containing the cereal in a kettle containing boiling water. When the coal range is used, a very convenient way to cook the cereal is to start it cooking at supper time and leave closely covered on the back of the range all night. In the morning it will be found to be well done. Better still, leave it in the fireless cooker over night.

Proportions and Time for Cooking Cereals

cup Oatmeal 4 cups water 4 hours

cup Rolled Oats...2% cups water 1 to 2 hours

cup Farina 4 cups water l/2 to I hour

cup Cracked Wheat. .6 cups water 6 hours or longer

cup Graham Flour...3 cups water y2 to I hour

cup Cornmeal 4 cups water 3 hours

cup Hominy 4 cups water 4 hours

cup Rice 3 cups water 30 minutes*

cup Rice 3 cups water 50 minutest

* For boiling. t For steaming.

Cereal Mush

All of the cereals named above may be served hot as mush with cream or milk with or without sugar. Mush may also be served with syrup instead of milk. Cornmeal mush is much liked in this way.

If it is difficult to teach a child to eat cereal, adding fruit to make it more attractive will often help.

Oatmeal with Raisins

I cup oatmeal J4 pound black seedless

4 cups water raisins

2 teaspoons salt

Cook oatmeal as directed. Stew raisins according to directions given under Dried Fruit (page 53) and add enough sugar to make them quite sweet. Serve poured over the mush. Dates or figs may be used in the same way and with all of the other cereals.

Farina with Dates

I cup farina Y, pound dates

4 cups water 2 teaspoons salt

Cook farina as directed; 15 minutes before serving add the dates, washed and stoned. Seedless raisins and figs may be used in this way and with all of the different cereals as well as with farina.

Fried Corn Meal Mush or Hominy

Pour cornmeal or hominy mush into a deep pan. When cold cut in slices and fry until brown in drippings, lard or suet.

Another method is to use the mush while still hot, dropping it into the hot fat, frying it in the form of pancake.

CEREAL DISHES FOR LUNCH OR SUPPER Oatmeal and Potatoes

l/4 cup oatmeal 6 cups boiling water

1 onion Sprig of parsley

1 Ib potatoes (3 or 4)

Add oatmeal to boiling salted water and cook 1l/2 hours. Add potatoes cut in cubes and boil l/2 hour longer. Fry onion until brown in drippings, lard or suet, and add this to the mixture along with the chopped parsley or any other seasoning desired. Left over oatmeal mush may be used for this excellent dish.

Oatmeal Soup

2 cups cooked oatmeal 2 cups water
I onion 2 cups milk

Brown onion chopped fine in drippings, suet or lard, add to the other ingredients, heat to boiling point and serve.

Rice with Lentils

1 cup rice 1 onion

l/2 cup lentils 1/2 teaspoons salt

Parsley, celery, etc., as desired. Cook lentils, following directions on page 39; l/2 hour before serving add rice. Fry the onion chopped fine and green flavoring materials (parsley, celery, etc.) in drippings or lard, add to the rice and lentils and serve.

Rice with Navy Beans

Follow directions for rice with lentils, using beans instead of lentils.

Lima Beans and Barley 1 cup dried lima beans 1 onion

l/2 cup barley 1 bunch soup greens

Salt to taste

Cook beans 2 hours, add barley and cook 1 hour longer. Fry onion and greens in drippings, add to mixture and serve. Polenta

1l/2 cup cornmeal 3 tablespoons salad oil

2 cups cooked tomatoes 3 tablespoons cheese

Salt, pepper and small onion for flavoring

Follow directions for cooking cornmeal mush. Cook tomatoes, onion and oil 1 hour or more until the mixture is quite thick. Place layer of hot cornmeal mush in dish, then layer of tomato mixture, more cornrrieal mush and tomato on top. Sprinkle grated cheese over the top of dish.

Plain Boiled Rice

Rice must be cooked differently from other cereals, as there is danger of overcooking and rendering the product soggy. Rice cooked by either boiling or steaming should have each grain standing out separate and whole and at the same time be perfectly tender.

Wash 1 cup rice by placing in a strainer and allowing the water from the faucet to run through until it is quite clean. Have ready 2 quarts of rapidly boiling water, to which has been added 4 teaspoons of salt. Add the rice slowly and boil rapidly 20 minutes. Drain off the water, saving it for soup, and set the pan back on a low fire to dry out all the rest of the moisture.

Steamed Rice

Use 3 cups of boiling salted water to one cup of rice. Follow directions for boiled rice, allowing the rice to boil for 5 minutes directly over the fire. Cover closely, set pan in larger vessel with hot water and steam 50 minutes.

Rice with Stewed Fruit

Serve either boiled or steamed rice with fresh fruit, such as black plums, stewed with plenty of water and poured over.

Rice with Cinnamon

Serve either boiled or steamed rice with sugar and cinnamon sprinkled over the top of the dish. Serve with or without milk.

Rice with Cheese

4 cups cooked rice M pound cheese

4 cups thin white sauce or milk

Mix white sauce with the rice. Put alternate layers of this mixture and grated cheese in baking dish. Cover with
breadcrumbs and bake in moderate oven until hot through and crumbs are brown.

Rice with Tomato—Savory Rice

Follow directions for rice with cheese, using strained tomato instead of white sauce. It may be made with or without cheese, and onion or green peppers chopped fine may be added if desired. It may also be served hot without baking.

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MEATS

Meat is the most difficult part of the diet to manage where strict economy must be observed. The cheaper cuts of meat, fortunately, contain even more nutriment than the expensive ones, but are cheaper because they are not so tender. The price per pound, however, does not always show which cut of meat is cheaper. The housekeeper must consider carefully the amount of bone and fat that is given with certain cuts in deciding on the kind to buy; for example, spare ribs at 12 cents a pound cost more than round steak at 20 cents a pound because of the large proportion of bone they contain.

The fact to keep in mind is that one pound of lean meat is about equal to another pound of lean, no matter which part of the beef it is cut from and no matter what the difference in price may be; therefore the housekeeper should choose the piece which gives the most lean meat for the money. Flank steak and lower round are good examples of cheap beef, as they are almost all lean with very little waste and sell for 12 to 16 cents per pound. The fat is valuable, but suet can be bought at 5 cents per pound and leaf fat at 10 cents, which will be cheaper than paying for it with the meat. Always ask the butcher for the trimmings from your own piece of meat. You will find some usable pieces.

The tougher, cheaper meats, unless chopped fine, must be cooked by a long, slow process to make them tender and palatable. A fireless cooker is excellent for this purpose.

Principle Of Cooking Meats.—Whatever process of cooking is used, the following facts should be kept in mind: a high degree of heat (that is, the boiling point in water or a very hot oven or griddle) hardens and toughens the meat, and it should be used only on the outside of the meat where it is good to form a crust in order that the inside may be kept tender and juicy; long cooking at a low temperature softens the hard tissues and makes tough meat tender and digestible. Pork and mutton must be cooked well done, while beef may be safely eaten rare.

Stews

Of the long, slow processes, stewing is one of the best methods. In choosing meat for a stew, whether it is beef, lamb, mutton, or veal, take a piece containing some bone, as this adds to the flavor. As it is to be cooked a long time, the tougher parts of the animal such as the neck and leg, below the round of beef or mutton, and shoulder of veal or lamb may be used. Remove most of the fat before cooking, as a greasy stew is too difficult to digest for children and for persons with delicate digestion.

If the flavor of browned meat is desired, brown the pieces in a hot, dry kettle. Add cold water and bring slowly to the simmering point. If the meat is not to be browned cover at once with boiling water. In all cases keep the fire very low so that the stew will not boil, as the high heat will toughen the meat.

Stews may be flavored with all kinds of highly flavored vegetables, which should be added just in time to cook tender before the meat is done. If the stew is to be the main part of the meal, it can be made more nourishing by adding barley, rice, macaroni, dumplings, and other cereals or flour mixtures.

Brown Stew with Dumplings

ll/2 pounds stew beef 3 sprigs of parsley

1 onion

Sear the beef in a hot, dry kettle until the pieces are all well browned on the outside, cover with cold water and cook slowly until tender. Do not allow it to boil. Add onion and parsley after first hour.

Dumplings

2 cups flour 4 teaspoons baking powder % cup liquid I teaspoon salt

1 tablespoon fat

Mix the dough for dumplings exactly as baking powder biscuits, and drop by tablespoonfuls over the top of the stew. Cover closely and cook 20 minutes without lifting the cover. If dumplings are removed before being thoroughly done they fall and are hard and indigestible.

A 15-cent knuckle of veal may be used with dumplings where much meat is not needed.

Lamb Stew with Rice

1/2 to 2 pounds lamb or mutton I pint carrots

Follow directions above for stew. When done thicken

gravy with two tablespoons flour. Serve on large dish

with a border of boiled rice.
For stew with vegetables, see page 73.

Scotch Broth

2 pounds mutton, from neck, 2 tablespoons each of carE
shoulder or shank rots, celery and parsnip

2 tablespoons minced onions 2 teaspoons salt

2 tablespoons minced turnip 3 quarts of cold water

Remove fat, cut into small pieces, add seasoning, except parsley, bring to a boil and then continue cooking just below boiling point for three hours. Add ^2 cup fine barley after the first hour, and parsley l/2 hour before it is done.

Braising

Braising is another important method for long cooking, which is used in making pot roast, beef a la mode, braised beef, etc. The meat is first browned on the outside, then cooked slowly until tender in small amount of water, either on top of stove or in the oven.

Beef a la Mode

1]/2 to 2 pounds flat piece of beef, such as flank steak or

shoulder steak 1 tablesp’n carrots, chopped fine. I tablesp’n onions, chopped fine

Dressing

I cup bread crumbs, moistened with cold water
1 teaspoon onion Salt and pepper to taste

Mix ingredients for dressing, spread over the meat, roll, then wrap and tie with twine. Cut slashes in the outside of the meat and press into the openings thin pieces of fat salt pork. Sear the meat in a hot kettle, add enough water to half cover it. Add onion and carrots and cook slowly until

tender- Braised Cutlets

Cut any inexpensive meats such as chuck steak, round steak, flank steak, heart, etc., in pieces for serving. Brown the pieces in a hot pan, place them in a baking dish, cover with gravy made from the browning, add a small onion, chopped fine, salt and pepper to taste. Cover the dish closely and bake until meat is tender.

Pot Roast with Vegetables

2 pounds meat (pork shoulder, brisket, etc.)
2 cups each carrots, turnips, parsnip, rutabaga

Brown meat on all sides in the hot kettle with a bit of meat fat. Half cover with water, cook slowly for three or four hours, last half hour adding the vegetables, pared and cut in pieces. Chopped Meats

To lessen time of cooking, meats may be chopped fine. The chopped meat offered by the butcher is sometimes not quite fresh, as stale scraps are added, and it is better for the housekeeper to choose the pieces of meat and have them ground. Meat Balls and Onions

1j£ pounds chopped meat I teaspoon salt

1 onion, chopped fine % teaspoon pepper

Mix onions, salt and pepper thoroughly with meat, form into cakes, brown both sides in hot pan. Cover closely and continue cooking at a low temperature until done through. Serve with brown gravy made from the drippings.

Meat Loaf

1 pound chopped meat 1 or 2 eggs

4 cups breadcrumbs 2 teaspoons salt

Pepper and chopped onion to taste

Meat loaf may be made without egg as described on page 85. If it is to be sliced cold the above recipe is better, as it will keep its shape better.

Mix ingredients together. If too dry add water or milk to moisten bread. Form into loaf and bake in moderate oven for 1^/2 to 2 hours.

Chopped beef and pork mixed, veal and pork, beef or veal alone, or Hamburger steak may be used. Rice or cold potatoes may be used instead of bread crumbs, and tomatoes may be used for flavoring.

Pan Broiling

This is a useful way to cook meat quickly, which may be used for all kinds of steaks and chops. Directions must be closely followed to preserve the tenderness of the meat and to prevent it from becoming dry and hard.

Pan Broiled Flank Steak

Do not allow the butcher to score or slash the flank steak for broiling, as this allows the good juices to escape.

Have the pan very hot, grease it slightly to prevent sticking, lay the steak in whole, even if it reaches over the edges of the pan. It will shrink in cooking. After browning on one side, turn and brown the other. Salt and pepper may be sprinkled on each side after it is browned. As soon as browned, cover the pan closely and continue to cook on a very low fire until done. It will take 10 to 20 minutes, according to thickness, to cook it well done and from 5 to 10 minutes to cook it rare.

In serving cut across the fibre of the meat.

All kinds of chops and steaks are pan-broiled in this way.

Made Meat Dishes

It is sometimes necessary to use very little meat, either for economy or because the health of the family is better with less. A small amount of meat may be made to serve the family by combining with other foods.

Scalloped Meats

2 cups chopped cooked meat, beef, pork, fish or fowl

3 cups boiled rice or breadcrumbs

3 cups thin white sauce or brown gravy

Left over meats may very well be used for this dish and different kinds may be used together if they are at hand.
Mix rice or bread crumbs with white sauce or brown gravy. Place alternate layers of this mixture and the chopped meat in baking dish. Cover with bread crumbs, bake in moderate oven until crumbs are brown. Meat Croquettes

2 cups chopped meat, beef, pork, fish or fowl

3 cups boiled rice or breadcrumbs

2 cups thick white sauce or brown gravy Leftover meats and gravy may be used for this dish. Make white sauce by recipe on page 42. Mix ingredients thoroughly together. Form into round or oblong balls, bake in oven until brown on outside, or brown on both sides in hot greased pan. Serve as meat balls.

Turkish Pilaf

3 cups rice 1% cups water

1l/2 cups tomatoes 2 cups cooked meat, chopped

1 onion

Mix rice with tomatoes and onion chopped fine and water, place alternate layers of this mixture and of chopped meat in baking dish, cover with bread crumbs and bake until brown in a moderate oven.

Meat Scalloped with Rice and Onions Partly fill baking dish with alternate layers of cooked rice and thinly sliced onions. Add a layer cooked leftEover meat chopped fine or three-fourths pound raw chopped meat. Add hot water to moisten dish, cover with bread crumbs and bake three-fourths hour in moderate oven.

Hominy with Bacon

Fry 4 slices of bacon until crisp. Cut into small pieces, add 4 cups cooked hominy and reheat. Scraps of any kind of leftover meat may be used instead of bacon and any of the other cereals may be used instead of hominy.

Meat Pie

Use leftover stew or any remains of meat at hand. Put the meat in a baking dish, add sufficient gravy to cover well, adding parsley, celery, etc., as desired for seasoning. Cover the top with a half-inch layer of dough made as for baking powder biscuits, bake in hot oven until dough is done. Tripe

IJ/2 pounds tripe 2 cups white sauce

Cut tripe in small pieces, cover with hot water and cook 15 minutes. Drain, add white sauce, stew 20 minutes.

Brains

Soak over night in salt water, remove outer skins, roll in flour or bread crumbs. Brown both sides in hot greased pan, cover closely and cook on low fire about 20 minutes until well done.

To scramble, break in small pieces, add I or 2 eggs and cook in hot greased pan, stirring constantly.

Stuffed Heart

Remove veins and cords of calves or beef heart, soak and clean. Stuff with dressing and braize as described for Beef a la Mode, page 34.

Hamburger Steak with Tomatoes

1j4 pounds chopped meat Half can of tomatoes

Put chopped meat into hot pan, stirring constantly. When part of it is well browned, add tomatoes, cover closely and continue cooking on low fire until done.

FISH

Fish is one of the high protein foods and may be used at any meal instead of meat. The cheaper kinds are more economical than meat. In buying fish be sure it is fresh. In fresh fish the eyes are bright, the gills red, the flesh firm and odorless. Be sure it is well cleaned before cooking.

Panned Fish

Clean the fish, rub with salt and dry with a little flour. Lay in very hot frying pan greased with salt pork drippings. Brown quickly on both sides, cover closely and cook on low fire 10 to 20 minutes until cooked through. If the fish is large cut into pieces; if small, cook whole.

Baked Fish

Bake and clean large fish leaving on the head; stuff with dressing; lay in pan and bake in a moderate oven. When thoroughly done place whole on a hot dish.

Dressing for Fish

Put I tablespoon drippings in a sauce pan; stir in 2 cups of bread crumbs, 1 teaspoon chopped onion, 1 teaspoon parsley, 1 tablespoon chopped suet. Moisten with J/£ cup of milk or water.

THE COOKING OF EGGS

The same principle that applies to the cooking of meats applies also to eggs, as the protein found in each is made tough and indigestible by a high degree of heat. Even if the eggs are cooked hard they should never be tough. Hard Cooked Eggs

Place the eggs in a stew pan and cover with boiling water. Do not allow the water to boil after the eggs are in, but keep it hot for fifty minutes. Cooked in this way the whites of the eggs will be solid but tender, and the yolks solid and mealy.

Soft Cooked Eggs

If the eggs are to be cooked in the shell, they may be

Eut into cold water and the water brought slowly to the oiling point. By this time the white will be solid and the egg hot all the way through. Or they may be dropped into boiling water, the pan set on the back of the stove and allowed to stand from 7 to 10 minutes.

Poached Eggs

Bring to the boiling point enough water to cover the eggs. Break each egg separately in a cup, slip it quickly into the hot water, let it stand, keeping the water hot but not allowing it to boil until the white is firm. This will take about seven minutes.

Scrambled Eggs

When eggs are expensive, a smaller number may be used for a meal if they are cooked with other foods. In scrambling milk and flour may be added to enlarge the bulk. Follow the recipe given on page 84.

Eggs Scrambled with Potatoes

4 cups cold boiled potatoes 2 to 4 eggs

Cut the potatoes in thin slices or in ^2-inch cubes, add the beaten egg, cook in a warm greased frying pan over a low fire, stirring constantly until the eggs are cooked and the potatoes warmed through.

Eggs Scrambled with Tomatoes

y2 can tomatoes 2 to 4 eggs

Add the beaten eggs to the tomatoes, heat, stirring the mixture until the eggs are cooked. Add salt and pepper to taste.

LEGUMES

Legumes are a very useful class of food, as they contain a large amount of nutriment and may be used to replace part of the meat in the diet. Little or no meat should be served at the same time. One pound of any of those in the table following contains as much food as the average pound of flank of beef or fresh ham, and more than twice as much as cuts which contain much bone, such as spare ribs and leg of veal.

TABLES OF COMMON LEGUMES

Price Time for cooking per pound after soaking

Split yellow peas 5 cts. 2^ hours

Split green peas 6 cts. 2j4 hours

Whole green peas 7 cts. 4 hours

Black-eyed peas 6 cts. 3 hours

Lentils 6 cts. 3 hours

Lima beans 8 cts. 3 hours

Kidney beans 8 cts. 3J4 hours

Navy beans 5 cts. 3 hours

The following directions may be used for cooking all of them. Wash carefully. Soak several hours or over night; start to cook well covered with cold water and cook until tender. Add one teaspoonful of salt to each cup. They may then be made into a large number of attractive dishes, which may be divided into the following types:

Type I. Tomatoes, cheese, etc., may be added for seasoning as in the following dishes:

Boiled Beans with Tomatoes

Follow directions for cooking beans given above. When almost tender add canned tomatoes and seasoning and cook one-half hour longer. Use onion, pepper, salt, etc., for seasoning.

Navy beans, kidney beans, lentils, black eyed peas may also be used in this way.

Beans with Cheese and Green Peppers

J4 pound kidney beans 1 green pepper yf pound cheese
Add pepper and salt to taste

Soak beans over night. In the morning cook slowly one hour. Chop peppers and cook with the beans until tender. Just before taking from the fire add cut-up cheese. Serve hot on toast.

Type II. The flavor may be secured by adding a piece of meat such as salt pork, end of salt shoulder or ham.

Black Eyed Peas with Ham Butts

2 cups black-eyed peas 1l/2 pound salt ham butt Wash and soak the peas over night. Remove the rind

from the ham butt. Cover with cold water, cook slowly for 2 hours, add peas, and continue cooking until peas and meat are tender.

Navy beans, lima beans, split peas and lentils may be cooked in the same way.

Type III. They may be baked with various kinds of seasoning added.

Baked Peas with Bacon

Use dried peas, either split or whole. When cooked tender evaporate most of the water and turn into the baking dish. Place strips of thin cut salt pork or bacon on top. Bake in a moderate oven until bacon is crisp and brown. Beans, lima beans, and lentils may be baked in the same way.

Boston Baked Beans

3 cups beans 2 tablespoons sugar

J4 pound salt pork I tablespoon molasses

2 teaspoons salt

Soak beans over night, cover with cold water; cook slowly one-half hour and drain off the water. Scald a piece of salt pork, place one thin slice of pork in the bottom of the baking dish; put in the beans and bury the piece of pork in them, leaving the edges exposed. Mix molasses, sugar and salt, add boiling water and pour over the beans. Add enough boiling water to cover the beans and bake 6 to 8 hours; uncover the last hour to allow the beans and pork to brown. A fiveEpound lard pail makes a good baking dish for beans. Type IV. They may be baked in a loaf, as the following:

Lentil Loaf 4 cups lentils (cooked) J4 lb. salt pork or bacon

3 cups breadcrumbs or 2 cups Flavorings—Onions, parsv

cooked rice ley, etc., as desired

Cook lentils, following directions above. Mash fine, add
rice or bread crumbs and flavorings chopped fine. Form into a loaf resembling meat loaf, place in baking pan, lay pork or bacon, sliced thin, over the top, and bake in moderate oven until meat is crisp and brown.

Lima Bean Loaf, Navy Bean Loaf, Kidney Bean Loaf, all may be prepared in the same way, or the loaf may be made from leftovers of different kinds, mixed.

Type V. They may be creamed by adding white sauce.

Creamed Kidney Beans

Cook kidney beans according to directions given. For each cup of beans add one cup of white sauce made by recipe on page 70, or by directions given there for creamed carrots.

Lima Beans also are especially good creamed.
Vegetable Stews

Stews may be made with vegetables without meat, or with only a small amount used for flavoring. If one of the legumes is used for the basis of the stew, it will, with bread and milk, form a good lunch or supper. Lentil Stew

1 cup lentils 2 tablespoons flour

2 cups diced potatoes 3 slices bacon or salt pork Wash lentils and soak over night; boil 3 hours, add potatoes and boil for 20 minutes. Fry bacon, remove from pan, and stir flour in the fat. Add 1 cup water and boil until thick. Add this gravy and the bacon cut into small pieces to the stew.

Beans, lima beans, kidney beans, or black-eyed peas may be used instead of lentils.

Jungle Stew

ll/2 cup kidney beans I onion

% cup macaroni or rice 4 tablespoons drippings

y-3. can tomatoes seasoning to taste

Wash and soak beans over night, boil 3 hours. Brown sliced onions in frying pan, with drippings, add to stew with tomatoes, seasoning and the macaroni broken into bits. Simmer a half hour.

Navy beans, lentils or lima beans may be used instead of the kidney beans.

Split Peas with Carrots

3 cups carrots (cooked) 3 cups green split peas (cooked)

Salt and pepper to taste

Cut the carrots in J^-inch cubes, mash the peas fine and add enough water to make them like a very thick soup. Minced onions or parsley may be added if additional seasoning is desired. Put the things all together and reheat.

Succotash

Succotash is green corn, fresh or canned, combined with beans, green or dried.

Lima Bean Succotash

J/2 can corn 2 cups cooked lima beans

2 tablespoons drippings salt and pepper to taste

Heat corn and beans together, add seasoning and, if desired, a little milk.

For the use of legumes in soups, see page 50.

White Sauce

White sauce or cream sauce sometimes called milk sauce or gravy, is much used to blend foods and add flavor. It also adds food value in inexpensive form. Milk, flour, fat and seasoning are the usual ingredients. All or part of the milk may be replaced by water, meat, fish, or chicken stock, and fruit or vegetable juices. For the fat, drippings, oleo, butter, lard, crisco, etc., may be used.

Thin Sauce. Medium Sauce. Thick Sauce.

I tablespoon flour 2 tablespoons flour 3-4 tablespoons flour

1 tablespoon fat 2 tablespoons fat 2-4 tablespoons fat

J4 teaspoon salt J4 teaspoon salt ^A-1/2 teaspoon salt

Few grains pepper, Few grains pepper, Few grains pepper

etc. etc. 1 cup liquid

1 cup liquid 1 cup liquid

Suitable for cream- For general use Basis of croquettes,

ed potatoes, maca- with fish and most meat loaf, etc. roni, toast, etc. vegetables.

Methods of mixing: (1) Melt fat in saucepan, stir until frothy all over, then add liquid slowly, hot or cold, while stirring; cook again until thick, stirring until smooth.

(2) Rub fat and flour together and stir into the warm liquid in a double boiler, then cook and stir until thick and smooth.

(3) When less fat is used, rub the flour smoothly with a little cold liquid and stir into the remainder, which should be hot, and cook in double boiler until smooth. Then add fat and seasoning.

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VEGETABLES

Besides the starch and sugar they contain, which furnish energy for the body, vegetables have in them minerals which are necessary to health. If we do not get these minerals in our food, we will probably be compelled to get them in the form of medicine, which means that we must buy the medicine as well as pay a doctor for prescribing for us. For example, the person who has a pallid color is probably anemic. He needs iron, and instead of taking an iron tonic it is much better to get iron into the blood by eating foods rich in iron, such as carrots, spinach, prunes, turnips and other fruits and vegetables. During the summer by watching the markets and wagons we can usually get a good variety of fresh vegetables at reasonable prices. In the winter, we have what is known as winter vegetables.

COMMON WINTER VEGETABLES

Price per Pound Time for Cooking

Carrots I to 3 cts. 40 min. to I hour

Rutabaga I to 3 cts. 40 min. to I hour

Onion I to 2 cts. 30 min. to 2 hours

Beets I to 3 cts. I hour to 3 hours

Parsnips 2 to 4 cts. 40 min. to I hour

Celery root 3 to 5 cts. 30 min. to I hour

Cabbage 2 to 4 cts. 20 min. to 40 min.

Turnip I to 3 cts. 20 min. to 30 min.

Directions for Cooking Vegetables

When these vegetables are to be served creamed, buttered, browned, etc., they should first be pared and cut into pieces, after being carefully washed. Cook until tender in boiling salted water. Beets are an exception to this rule, as they should be cooked whole with the skin on. The time for cooking varies with the age of the vegetable and the size of the pieces into which it is cut.

As the valuable minerals which the vegetables contain are soluble, much of them go into the water in which the vegetable is cooked. For this reason none of it should be thrown away. If it cannot be served with the vegetable it should be used for soups.

In steaming and baking there is no loss of minerals and these methods may sometimes be used.

Buttered Beets

Cook beets, following directions above. When tender remove outer skin by rubbing it off with the fingers under running water. Slice, and add butter, oleo or drippings, and salt and pepper to taste. Serve hot.

Rutabaga, parsnips, onions, and turnips may all be prepared in the same way.

Creamed Rutabaga

Cook in large pieces until tender. When done cut in half-inch cubes, add white sauce and serve hot.

Creamed Carrot, Turnip, Celery Root, and Parsnip are prepared in the same way.

Hashed Cabbage

When cooked tender, drain off the water in which the cabbage has been cooked, which should be saved for adding flavoring to soup. Chop cabbage fine, add 2 tablespoons of water, 2 tablespoons drippings, salt and pepper to taste. Set back on fire for a few minutes until flavorings are absorbed, stirring constantly. Serve hot.

Hashed Turnips and Rutabaga are prepared in the same way.

Scalloped Onion

Remove the outer skin from onions; boil whole until tender. Place onions in baking dish with alternate layers of bread crumbs, cover with milk, water or mixture of milk and water; cover top of dish with bread crumbs, brown in oven.

Scalloped turnips, cabbage and tomatoes are prepared in the same way.

Browned Parsnips

When parsnips are cooked tender, cut in half-inch slices, long way; brown in oven with bits of bacon over the top, or in a frying pan with drippings.

Potatoes

Potatoes must be treated differently from other vegetables because of the large proportion of starch they contain. When properly cooked, potatoes are dry and mealy. Soggy, watery potatoes are difficult to digest and unwholesome. Follow directions carefully to avoid this.

Boiled Potatoes

Wash and pare potatoes carefully, leave whole or cut in uniform size and drop into boiling salted water. Boil until tender but not longer. Test the potatoes by sticking a knife or fork tine into it to determine when it is tender. They will usually be done in 30 minutes. When done, drain all the water off at once and set the kettle back on a very low fire with the cover partly on until the remaining moisture is gone. Add drippings for seasoning.

Boiling potatoes with the skins on saves much waste. Wash the potatoes, drop into boiling salted water and boil until tender. Drain off water, break the skin of each potato so that it will not become soggy, and set kettle on back of stove to dry out moisture.

Mashed Potatoes

Mash boiled potatoes, add drippings and milk, and beat well. Keep hot but uncovered until served.

Creamed Potatoes

Cut boiled or baked potatoes in half-inch cubes, add white sauce and reheat. To each cup of potatoes add ^ to 1 cup white sauce.

Creamed Potatoes with Cheese

Prepare creamed potatoes as above. Set kettle on back of stove and add cheese grated or chopped fine. Stir occasionally until cheese is melted, but do not let it boil, as a high degree of heat will make the cheese stringy and tough. To each cup of potatoes 1 to 2 tablespoons cheese may be used.

Hashed Potatoes

Chop cold boiled or baked potatoes fine, put into a hot greased frying pan, and brown. Chopped leftover meat may be added.

Baked Potatoes

Choose medium sized, smooth potatoes, wash, bake for one hour in a hot oven. As soon as they are taken up, break the skin to let out the moisture. If this is left in they will soon become soggy.

Scalloped Potatoes

Fill baking dish with alternate layers of sliced potatoes and onions, add salt and pepper to taste, add milk or milk
and water to cover. Put layer of bread crumbs over top and bake 1 ]/% to 2 hours or until potatoes and onions are cooked. Leftover potatoes may be used, in which case much less time will be required for cooking. One-half hour will usually be sufficient to cook the onions, if sliced thin.

Sweet Potatoes

Sweet potatoes contain more nourishment than white potatoes, so that at 3 cents per pound they are about as expensive in proportion to their food value as white potatoes at 2 cents per pound. They are not, however, so easily digested.

They are boiled or baked in exactly the same way as white potatoes.

SUMMER VEGETABLES

Almost all the vegetables listed under winter vegetables are to be obtained all summer at still lower prices than those named. In addition the vegetables in the following table may, in season, be obtained at reasonable prices:

Time for Cooking

Spinach and other greens 30 to 40 minutes

Beet greens 50 minutes

Green corn 15 to 30 minutes

Kohlrabi 20 to 40 minutes

Asparagus 15 to 30 minutes

String beans % to 1 hour

Peas 20 to 30 minutes

Artichokes 30 minutes

Lettuce (served raw). (See Salads.)
Radishes (served raw).

Spinach and Other Greens

Spinach and other greens must be very carefully washed through 4 or 5 waters until all of the dirt and sand caught in the leaves is removed. When clean drop into boiling water and cook until tender. Evaporate most of the water, add salt, pepper, and drippings or oleo.

Beet Greens

Leave small beet root and top together. Wash carefully; cook in boiling salted water until tender. Add seasoning as above, or milk.

Corn on Cob

Remove husk, cut out any decayed part; wash ears and drop into boiling unsalted water; cook 15 to 30 minutes, according to age. Salted water turns the corn yellow. Serve hot with salt.

Kohlrabi

Wash and pare; cut in slices or cubes and cook until tender. Add salt, pepper and drippings or oleomargarine. They may also be served creamed by adding white sauce.

String Beans

Wash, remove strings and break into 1-inch pieces. Cook in boiling salted water until tender. Add drippings for seasoning. They may be seasoned by a piece of salt pork which is put on in the beginning and cooked with the beans.

Peas

Shell peas; cook until tender in boiling water. Add salt, pepper and drippings or oleomargarine for seasoning; or they may be creamed by adding white sauce.

SALADS

Vegetable foods that may be eaten raw, such as lettuce, tomatoes, cabbage, cucumbers, cress and celery, are most suitable for salads. All sorts of cooked vegetables, however, and raw or cooked fruits may be dressed and served cold as salads. Combinations that are good are cold boiled kidney beans with chopped celery, cold boiled peas with carrots, chopped cabbage with celery or nuts, sliced cucumbers with lettuce, tomatoes with lettuce, apples with celery. Chopped peanuts may be added to all of these if desired. In mixing a salad have all materials as cold as possible. Mix with the dressing. All kinds may be served on lettuce leaves or with sprigs of cress.

Boiled Salad Dressing

1 cup milk 2 egg yolks or whole egg
1/3 cup vinegar I teaspoon salt

2 tablespoons flour J4 teaspoon pepper

2 tablespoons oleo or crisco Mi teaspoon mustard

Make smooth paste of flour with oleo and part of milk, add remaining milk and boil for five minutes. Set on back of stove, add egg, stirring it well through the mixture, cover and allow to stand 10 minutes in order to cook the egg. Add vinegar, salt, pepper and mustard and mix thoroughly.

Oil Dressing for Salad

6 tablespoons oil 2 teaspoons salt

1 to 2 tablespoons vinegar or Mi teaspoon paprika
lemon juice

The oil used may be olive, cottonseed or peanut. Olive oil costs from 65 cents to $1.25 per quart, while cottonseed and peanut oils cost 25 to 45 cents, have the same food value, and a very pleasant flavor.

Put salt and paprika in dish with vinegar or lemon juice and mix thoroughly. Pour in the oil slowly, beating all the time.

SOUPS

Soups may be divided into the two general classes; those made with meat and those without.

Soups With Meat. Meat is used to give flavor. In order to extract the juices which contain the flavoring material the meat should be started to cook in cold water and cooked slowly for a long time. This leaves the meat itself tasteless, but it still contains most of its food value and should always be used. It can either be served with the soup so that its lack of flavor will not be noticed or it may be served in combination with a highly-flavored vegetable such as tomatoes or onions.

Additions To Meat Soups. The soup itself made in this way has a pleasing taste and acts as a stimulant to digestion, but contains very little food. To make it more nourishing other food materials may be added. For example, a cereal such as rice or barley; a flour preparation such as macaroni, noodles, or dumplings; or a legume such as beans, peas or lentils.

Fat With Soup. Soup containing much fat from the meat should not be given to young children or to adults with delicate stomachs, as it is difficult to digest and may cause digestive disturbances. To remove the fat set the soup aside to cool. When the fat has risen to the top and hardened remove it, reheat the soup and serve.

Soup Stock From Bones. Always save the bones of the chicken or other fowl, fish, or those from roast, pot roast or chops. If the bones are large crack them, cover well with cold water and cook slowly five or six hours. Strain out the bones, add vegetables for seasoning and rice or barley for nourishment and cook until these are well done.

Seasoning For Soups And Stews. The success of a soup lies largely in the flavoring. Any cook may by making a few experiments in combining flavors find those most pleasing to the taste of the people for whom she cooks. Do not be afraid to try new combinations of flavoring.

Some favorite flavorings are tomatoes, onion, celery, turnip, carrot, cabbage, parsley and bay leaves. A combination of several different flavors is usually better liked than a single one.

The tough leaves of celery, unfitted for other uses, should always be dried in the sun or oven and kept in a fruit jar for future use. Parsley may be dried in the same way; or better still grown in a window box so as always to be ready for use.

No water in which vegetables have been cooked should ever be thrown away, but kept to add flavoring to soups.

To Serve With Soup. Bread, toast, croutons or crackers are usually served with soup. Crackers are more expensive than the other materials, as a pound of crackers contains only a little more nourishment than a pound of bread. The crackers cost 10 cents per pound in bulk and 16 cents per pound in packages, while bakers’ bread costs 6% cents per pound and may be made at home for half that amount.

Croutons. Croutons are made of bread toasted a light brown all the way through. Cut stale bread in round, square or oblong pieces or in one-inch cubes.and set in a slow oven until brown. In serving, the cubes may be dropped on the bowl of soup just before it is taken to the table.

Soups Without Meat. Soups without meat are usually made of vegetables or legumes with or without the addition of milk.

Cream Soups. A cream soup is a very thin white sauce, flavored with vegetable. It should be smooth and about as thick as thin cream.
Cream of Lima Bean Soup

3 cups lima beans (cooked) 3 tablespoons drippings or ll/2 cups milk suet

Ij4 cups water 2 tablespoons flour

l/i teaspoon pepper 1% teaspoons salt

If additional seasoning is desired use I tablespoon each of onion, celery, parsley, etc., or any one of them alone.

Melt suet, stir in flour, add water and boil for 5 minutes. If onion or celery is used for flavoring add it chopped fine to the suet before adding flour. Put beans through a colander or mash them fine; add them and the milk to the soup. Do not boil again, but keep hot until served.

Navy beans, kidney beans, split peas, green peas, corn and potatoes may be used instead of the lima beans. The potatoes and peas should be mashed fine and the beans and corn crushed through a colander before being added.

Purees are thick soups, usually made without milk. Puree of Split Pea

4 cups split peas (cooked) I tablespoon flour 2 cups water I teaspoon salt

2 slices fat pork 54 teaspoon pepper

For additional flavoring, if desired, 1 tablespoon each of onion, parsley, celery, etc., may be used.

Fry pork until crisp and break or cut into small bits. Stir flour into the pork and drippings. Add water and boil 5 minutes. If onion, celery or any of the flavoring materials requiring cooking are used, chop fine and add to drippings before stirring in the flour. Add peas, mashed fine, and salt and pepper. This soup may be made more nutritious by using milk instead of part of the water. It should be added last so that the mixture need not boil afterwards. Just before serving sprinkle cube shaped croutons over the top of the bowl.

Navy beans, lima beans, kidney beans, carrots, green peas or corn may be used instead of the split peas. When beans are used tomatoes may be used for flavoring.

Sour Cream Soup
4 cups broken bread 3 tablespoons sour cream

3 cups water 3 tablespoons drippings
Salt and pepper to taste

Stir bread in hot drippings until brown; add hot water and let the mixture stand a few minutes until the bread is soaked. Just before serving add seasoning and sour cream. Potato Soup with Leek

5 medium-sized potatoes 4 slices salt pork

1 leek 2 tablespoons flour

% onion Salt and pepper to taste

Boil potatoes and leek together until soft and mash them in the water in which they are cooked. Fry salt pork crisp, break into small bits, stir flour and chopped up onion into drippings and add the whole to potatoes and leek. Add sufficient water to form thick soup. Bean Soup

An excellent household manager says: “A very good soup is made when you prepare beans to bake. Soak the beans over night, rinse and put on to boil in the morning with plenty of cold water. Boil until beans are soft, using a small piece of fat pork or bacon for seasoning. When soft, take out beans in baking dish, leaving about two cupfuls in the water. Add more water, let simmer on back of the stove. Season the beans, using syrup to sweeten if desired, also the pork and arrange in pan to bake. Put them aside for supper, baking slowly with plenty of water on them. About one hour before dinner, cut up about 3 medium sized potatoes, two onions and a carrot into the soup. Let cook thoroughly and serve hot with toast or crackers. This will make a very good dinner, leaving the baked beans for supper. Try this on baking day. The soup will use up all the stale bread, and fresh biscuits with syrup and the baked beans with stewed tomatoes make a fine supper.”

Thin Soups without Milk

Soups of the same thickness as cream soups may be made of vegetables without milk.

Bean and Tomato Soup

3 cups boiled beans I small onion

1 cup tomatoes 1 tablespoon mixed parsley

2 cups water 2 tablespoons flour

3 tablespoons drippings

Mince onion and parsley, add to melted drippings and cook. Stir in the flour, add water and boil. Add beans mashed fine and tomatoes, salt and pepper to taste.

Split peas, kidney beans, lentils, string beans, green peas, corn, potatoes or potatoes mixed with parsnips may be used instead of beans.

DESSERTS AND SWEETS

When a dessert is served it should round out the meal, furnishing something which is lacking. If the meal has not contained enough starchy food use a dessert made of rice, tapioca or bread.

Fresh fruit, raw, stewed or baked, makes a good dessert. In cooking, use the skin of the fruit if it cooks tender. Dried fruits are useful in times when fresh ones are most expen

sive- Dried Fruits

Wash carefully; soak over night; cook slowly in same water; add sugar to taste.

Apples, apricots, peaches, dates, raisins, currants and prunes are to be cooked in this way. Combining two or more of these is sometimes better than one alone.

Apples may be combined with either prunes or raisins, peaches with apricots, etc., using a fruit containing much acid with one containing little.

Baked Banana

Baked bananas are more easily digested than raw ones. Peel the banana and cut lengthwise into halves; lay in baking pan and bake them about 15 minutes in moderate oven. Serve sprinkled with sugar and lemon juice.

Baked Rhubarb

Wash rhubarb, cut into half-inch pieces, place in baking dish, sprinkle generously with sugar, and add small amount of water, just enough to start it, as it contains much water. Bake in a slow oven for about 1l/2 hours, or until pieces are tender. Rice Pudding

1 quart skim milk, or 1 pint y2 teaspoon salt

whole milk and 1 pint water }/; cup sugar J/3 cup rice

Mix ingredients together, pour in a greased baking dish, bake three hours in a very slow oven, stirring frequently to prevent the rice from sticking to the bottom of the dish. Serve hot or cold.

Rice with Fruit

Boiled or steamed rice, with stewed fruit which has been cooked with plenty of water, poured over it, makes a good dessert. Prunes, black or red plums and peaches are especially good for this.

Chocolate Cream Pudding

2 cups milk 3 tablespoons chocolate or

y cup sugar cocoa

S tablespoons flour J4 teaspoon salt

Mix flour, sugar and chocolate, add milk and boil, stirring constantly to prevent lumping, until mixture thickens. Serve hot or cold with milk or cream.

Indian Pudding

1 quart scalded milk l/3 cup cornmeal

l/3 cup molasses I teaspoon salt

Pour the milk slowly on the meal and cook in double

boiler for 15 minutes. Pour into a greased baking dish, and

bake 2 hours or more in a slow oven.

Brown Betty

Place a layer of sour apples, pared and cut in thin slices, in the bottom of a baking dish. Sprinkle with sugar and cinnamon or nutmeg, add layer of toasted bread crumbs and another of apple and so on to the top of the dish. Scatter a few bits of suet over the top layer of crumbs. Add enough water to moisten the crumbs well and bake in a slow oven, covered, until apples are done. Instead of raw apples, apple sauce made of dried apples may be used.

Berry Betty, Plum Betty, Date Betty, etc., may be made in the same way, using these fruits instead of apples. Any juicy fruit may be used. The toasted bread may be used in whole slices instead of crumbed.

Steamed Fruit Pudding

1 cup flour 1 tablespoon oleo, cottosuet

1 egg or drippings

2 tablespoons sugar 2 teaspoons baking powder 2 tablespoons milk y2 teaspoon salt

Sift flour with salt and baking powder. Add drippings and rub through flour with finger tips. Add egg and milk. Mix with knife.

Cherries, rhubarb, plums, fresh or dried apples, fresh or dried peaches, etc., may be used for fruit. Stew with plenty of water. While fruit is boiling drop dough on top by tablespoonfuls. Cover kettle and cook for 20 minutes without lifting cover. Remove cover and set in oven for a few minutes. Serve hot.

Flavoring for Desserts

The good flavoring extracts on the market are expensive, and the economical housekeeper should study the use of other materials which cost less. Spices, especially nutmeg, mace, ginger and cinnamon, may be used in cake instead of vanilla. Caraway and poppy seed may be used in cookies and sweet breads. Caramel is a pleasing flavor, and when made at home is very inexpensive.

Caramel

1 cup sugar l/3 cup water

Boil sugar and water until it becomes a thick medium brown mixture. Remove from fire, add enough hot water to make a thick syrup. If cold water is put into the hot syrup it will pop out and may injure the cook. Another method is to heat the sugar in a dry pan until it melts and browns, then add hot water and boil until it becomes a thick syrup. Caramel made in this way may be set aside in a covered dish or jelly glass, to be used as needed. It will not spoil and needs only to be kept clean.

Cake

The success of a cake lies more in the mixing and baking than in the richness of the ingredients. Measure carefully and follow directions closely. In baking, keep the heat of the oven as even as possible and do not allow the cake to be jarred or cold air to strike it while it is baking. When it is done, the edges will shrink from the pan and the surface will be firm to the touch.

Plain Cake

2 cups sifted flour 1 or 2 eggs

1 cup sugar 3 tablespoons oleomargarine

I cup liquid 4 teaspoons baking powder

(milk, or milk and water)

Flavoring—% teaspoon mace, nutmeg or other spices;
1 tablespoon caramel, etc.

Mix sugar, oleomargarine and egg yolks thoroughly together. Add the liquid and all except J4 cup of the flour and beat the mixture hard for five minutes. Add the egg whites beaten stiff, the remaining flour mixed and sifted with the baking powder, mix quickly and pour into a buttered pan. Bake in a moderate oven.
It may be baked in a loaf, in layers, or made into cup cakes by baking in muffin pan.

Cottage Pudding

Cut plain cake while still warm in squares, and pour over it chocolate, caramel, or lemon sauce, or stewed fruit.

Chocolate or Caramel Sauce

1j4 cups boiling water J4 cup cocoa or grated choco

24 cup sugar late or 2 tablespoons cara

3 tablespoons flour mel, made as above

Mix dry ingredients together and add cold water to moisten, pour on boiling water, stirring constantly, and boil five minutes. Nutmeg Sauce.

Make as above, leaving out the cocoa. Add I tableE spoonful oleomargarine and % teaspoonful grated nutmeg.

Lemon Sauce

Make as above, leaving out the cocoa. Add 2 tableE spoonfuls lemon juice after it is off the fire.

Spice Cake

2 cups flour 1 egg

I cup brown sugar J^ teaspoon soda

l/3 cup melted drippings 1j4 teaspoons baking powder

y3 cup sour milk I teaspoon cinnamon

l/3 each teaspoon allspice and cloves

Mix egg, sugar, drippings and sour milk. Add flour mixed and sifted with spices, soda and baking powder; mix well; bake in shallow, well-greased pan. If no sour milk is to be had use sweet milk or water, leave out soda and use 4B teaspoons baking powder. Other spices may be used instead of those named. For chocolate cake add % cup cocoa.

Quick Cup Cakes (Lightning Cake). Place the flour sifter in the mixing bowl and put in it iy2 cups of flour, fy cup of fine granulated or brown sugar, 3 level teaspoons of baking powder, J^ teaspoon of salt. Sift in the bowl.

In the measuring cup melt y\ cup oleo or crisco or lard, break in I or 2 eggs, fill up the cup with milk. Add ^ teaspoon flavoring extract or J4 teaspoon of spice. Mix with the dry ingredients and beat well 2 or 3 minutes. Bake in greased muffin tins in quick oven.

For Chocolate Cake add 3 tablespoons cocoa in place of spice.

Oat Meal Cookies

2 cups rolled oats 3 teaspoons baking powder

5/2 cup flour 3 tablespoons oleo or drippings

1 cup sugar I pinch salt

1 egg 4 tablespoons milk

Mix dry ingredients, add beaten egg and milk. Add more milk if necessary to moisten ingredients; drop by teaspoonE fuls into greased pan, bake in moderate oven.

Bran Cookies

Beat 1 egg well, add to it % cup melted fat, y$ cup brown sugar, Y\ cup milk, and J^ cup molasses. Sift into this 1j^ cups white flour to which has been added l/2 teaspoonful soda, 2 teaspoonfuls baking powder, and y2 teaspoonful salt. Beat well, then add 1^4 cups bran and I cup raisins chopped. Mix well and drop from the tip of a spoon onto greased pans. Bake in a moderate oven.

Ginger Bread

2 cups flour 1 teaspoon ginger
l/2, cup sugar 1/2 cup molasses

L/z cup hot water 2 teaspoons baking powder

5 tablespoons melted dripE y2 teaspoon soda

pings y2 teaspoon salt

Add the drippings and the hot water to the molasses. Mix and sift dry ingredients all together. Add the liquid and beat until thoroughly mixed. Pour into a shallow, well greased pan, and bake 25 minutes in a moderate oven.

Suet Pudding

1 cup flour 1 cup finely chopped suet

2 cups breadcrumbs 1 cup sugar

I cup milk or water 54 teaspoon salt

grating of nutmeg 3 teaspoons baking powder

Mix the suet well with the flour, add other ingredients, and make into a smooth batter. The pudding may be either steamed or boiled, or baked. For steaming put into a buttered pan or baking dish, cover with paper or a tin lid, and set in a larger kettle of boiling water. Cook about an hour.

For boiling tie the dough up in a floured cloth and boil from 2.y2 to 3 hours. It may be baked in the same way that a cake or pudding is baked.

Serve with any of the pudding sauces or as a cake without sauce. One or more eggs may be added to enrich the pudding, or a cup of raisins, chopped figs, dates, or nuts may be added to give variety.

Caramel Junket

1 quart milk I to 2 tablespoons sugar

1 junket tablet, dissolved in I tablespoon lukewarm water Junket tablets are bought at a drug store for 10 cents a package. When added to milk junket causes it to become solid and it is then more easily digested. Directions must be very carefully followed. It is very useful for invalids and children.

Brown I tablespoonful of sugar in a hot stewpan. Add the milk and leave on fire until sugar is all dissolved. Add more sugar if desired, and cool until lukewarm. Add the dissolved junket tablet, stir, pour mixture into dessert dishes and let stand until it jellies. Serve very cold.

Lemon Jelly

yn box gelatin % cup lemon juice

% cup sugar Speck of salt

Soak gelatin in a little cold water, pour on boiling water to dissolve it, add sugar and lemon juice and make up to I pint with cold water. Strain, set in cool place to harden. Orange and other fruit jellies made in the same way.

CANDY

A small amount of candy is useful in feeding children. \Vhen made at home by simple recipes, candy is one of our cheapest foods. It should be given children after meals

onlv- Caramel Cream Candy

2 cups sugar 1l/2 cups water

Heat l/3 cup sugar in hot stew pan until it melts and turns a medium brown. Add remaining sugar and water and boil slowly so that it will be at least 30 minutes before it is done. Test by dropping J/£ teaspoonful into a cup of very cold water. When it is cooked enough the syrup will harden in the water until it can be rolled by the fingers into a firm ball. It should not be hard enough to be brittle. Set aside to cool, and begin to beat when lukewarm. It will become lighter in color, and as soon as it begins to grain very slightly pour into a buttered plate and cut into squares. Brittle

Brittle is made from melted sugar. It may be combined with nuts and made into peanut brittle, walnut brittle, etc., or left plain.

Place the amount of sugar to be used in a stewpan or frying pan, and melt over a low fire. Stir frequently and watch constantly or the sugar will brown too much while melting. It should be a very light brown when done. To cool, turn a tin pie pan upside down and pour the melted sugar on this. Scour the bottom of the pan before using and do not pour on enough to allow it to run over the sides. The nuts, if used, are added just before pouring out. They may be chopped fine or used whole. As soon as the candy is cool it may be easily broken loose from the pan by striking the inside of the pan.

The brittle may be made light if desired by adding JX teaspoonful soda to the candy made from 3 cups sugar. Sift it in and shake pan well to mix, then pour out quickly.

FROZEN DESSERTS

Frozen desserts are useful in very hot weather and may be made at home instead of allowing children to buy cheap ice cream cones which are often unclean and unwholesome.

Ice Cream

I quart milk I cup sugar

4 tablespoons flour 2 tablespoons caramel or

I egg browned sugar

54 teaspoon salt

Mix sugar and flour, add 2 cups milk and boil. Remove from fire, add egg, well beaten, stir and allow mixture to stand 10 minutes to cook the egg. Add other ingredients, cool and freeze. Fmit Ice

4 cups water 2 cups sugar

J4 cup fruit juice (lemon, orange, plum, grape, etc., or a

mixture of several)

Boil sugar and water for 10 minutes. Cool, add fruit juice and freeze.

To Freeze. Place the mixture to be frozen in a granite pail with a lid. The ice cream may be frozen in a good tin pail or in a baking powder can. Place the pail or can in a larger vessel with layer of chopped ice under inside pail, then pack space between pails with chopped ice mixed with coarse salt. Use 1 cup salt to 3 cups ice. Turn inner pail constantly until mixture begins to freeze, then scrape from sides of pail, turn again, scrape, and so on until thick.

Children love to do the freezing and three pails or cans of ice cream can be frozen at once in a dishpan half full of cracked ice.

PRESERVES, JELLIES AND MARMALADES

A combination of fruit and sugar, boiled until the fruit is cooked and the product is sweet and thick, is a useful food, and fairly economical when the fruit can be secured at the low price it can often be bought for during the height of the season. In jam and marmalade the whole of the fruit is used and they are for that reason more economical than jelly, which uses only the juice. The two methods may be combined sometimes, jam or marmalade being made from the pulp of the fruit after part of the juice has been drained off for jelly.

Jams, Butters and Marmalades

Cook fruit until soft with as little water as possible. Remove seeds by running through a colander, add ^ to 1 cup sugar to each cup of fruit and boil until the desired thickness is reached. Jams and butters are made thick enough to drop from the spoon, while marmalade is a little thinner. They may be made of plums, peaches, apples, grapes, berries of all kinds, tomatoes and many other fruits.

Preserves

Wash small fruit such as plums and berries and use whole. Large fruits such as peaches and pears should be pared and cut into pieces. Add y2 to % cups of sugar to each cup of raw fruit and cook until the desired thickness is reached. All of the fruits named above may be used for preserves. jdlies

In order to make good jelly a fruit must contain both acid and a substance called pectin. Some of the fruits good for jelly are currants, sour apples, crabapples, under-ripe grapes and plums. Peaches, pears, sweet apples and quinces alone will not make jelly as they do not contain enough acid.

Extract the juice of the fruit by boiling; drain off the juice, strain it and add 1 cup sugar to each cup of juice. Boil 5 minutes for each cup of juice used, at the end of
which time it will usually be found to be done. The inexperienced cook should test it by setting a small part aside to cool. This time rule will not hold if more than 3 cups of juice are boiled at once. It is better, however, to boil the jelly a little at a time, as large quantities require long boiling, which darkens the jelly. Skim off the dark froth which rises to the top with boiling.

Sealing Jams And Preserves. The jam or preserves should be poured boiling hot into hot jars or glasses which have lain in boiling water for at least 3 minutes. A convenient method for sealing the top is to pour over it when cold a layer of melted paraffine. When the fruit is used wash the sheet of paraffine and keep it for use again.

Apple Jelly

Wash apples well and cut into small pieces. Apple parings and cores alone may be used as these contain more pectin than the rest of the apple. Cook until apples are well softened using as little water as possible. Put into a clean bag made of thin cloth, such as flour or sugar sack and drain until as much juice as possible is out. Put 3 cups juice into stew pan with 3 cups of sugar, boil 15 minutes. Test by putting a few drops on cold plate and if necessary boil longer. Rhubarb and Fig Preserves

4 pounds rhubarb I pound figs

3 pounds sugar

Cut rhubarb and figs into 1 inch pieces, add sugar and let it stand over night. In the morning let it cook slowly one hour, until figs are tender. Stir occasionally.

Date and Prune Jam

I pound prunes juice from y^ lemon

I pound dates % cup sugar

Cook prunes, remove stones and add dates, stoned and cooked, lemon juice and sugar. Cook mixture until thick. In the same way prunes may be combined with figs, and figs with dates. Sugar may be omitted.

Rhubarb Marmalade

zy2 pounds rhubarb 2 lemons

3 pounds sugar 2 oranges

Cut rhubarb into half-inch pieces. With a sharp knife pare off very thin the colored part of the lemon and orange, cut it into small pieces and add to the rhubarb. Remove peel of the oranges and lemons, divide them into sections, remove seeds and add to mixture. Boil a half hour, add sugar and boil very slowly 1y2 hours longer.

APPETIZERS

Pickles, catsups, etc., have little food value, but are useful to a certain extent as appetizers. They should not be used at all for children under 7 years of age and very sparingly for older children. They are hard for the delicate stomachs of children to digest and spoil the appetite for the simple foods they should be taught to eat. The abnormal craving for appetizers is either the result of habit or is caused by the diet containing too little fruit and vegetables. It is much better to satisfy the appetite by adding more of these than by using pickles, etc., in large quantities.

Sour Cucumbers

6 large cucumbers l/2 cup vinegar

^2 cup sugar spices

Pare the cucumbers and cut the long way into eighths. Cover with hot salted water and cook until tender. Pour off water, add vinegar and sugar and enough water to cover. Tie 1 teaspoonful each of cloves and cinnamon in a thin white cloth and drop into the kettle; simmer y2 hour. The largest cucumbers that come into the market are best for this, which is more easily digested than pickles.

Tomato Catsup

y2 peck ripe tomatoes 2 tablespoons cinnamon

1 tablespoon salt 2 tablespoons mace

% cup sugar 1 teaspoon cayenne

1 cup vinegar pepper

Scald tomatoes and remove skins. Add other ingredients and boil slowly until reduced one-half, then pass through sieve. Reheat and put into clean jars or bottles that have lain five minutes in boiling water. Seal tightly.

Watermelon Rind Pickles

Remove all the pink pulp and thin green skin from the rind and cut into cubes or strips. Cover with salt and water and boil oneEhalf hour. Drain off the water, make enough syrup to cover, using I cup water and J4 cup sugar to each cup of vinegar. Let the mixture boil, add whole cloves for seasoning and pour over the rind. Boil until rind is tender.

[NOTE CANNING INSTRUCTIONS FOR 1915 ARE CONSIDERED TO BE DANGEROUS, USE MODERN METHODS AND LIVE LONGER, POSTED FOR RECIPE IDEAS, NOT AS GOSPEL FOR THE CANNER............GRANNY]

BOOK CONTINUES....

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WHAT

WILL WE EAT
TODAY?

PRESSURE COOKING RECIPES

Including

New Lo-Pressure Cookery
Pressure Canning

Child Feeding

Preparation of Baby’s Formula

Sterilization of Bottles and Nipples

Carving Instructions

/ *>y

RUTH BEROLZHEIMER

M

Director of Culinary Arts Institute

Published by

CULINARY ARTS INSTITUTE

Chicago

Copyright 1949
Book Production Industries, Inc.

First Printing

Printed in the United States of America

Contents

PAGE

Kate Smith Speaks 9

Foreword by Ruth Berolzheimer 10

1

Your Ekconomic Pressure Cooker 13

2

Instructions on Use of Ekconomic Pressure Cooker . . 15

3

Soups and Chowders 21

4

Meats, Poultry and Game 34

5

Fish and Sea Foods 91

6

Sauces and Stuffings 99

7

Vegetables 105

Bread Maling

Bread Baking

Embracing Selections in ^Pastry,

General Cooking, Canning, Preserving, Pickling,

Jelly Making and Candy Making

innie E. Brothers

MINNEAPOLIS
1915

Copyrighted

1915 By the Author

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E. COLI VTEC NON-O157 - USA (03): O145, LETTUCE, RECALL
*******************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: Thu 6 May 2010
Source: US Food and Drug Administration (FDA), firm press release [edited]
http://www.fda.gov/Safety/Recalls/ucm211131.htm

Freshway Foods is voluntarily recalling products containing romaine lettuce
with a use by date of 12 May 2010 or earlier because they have the
potential to be contaminated with _Escherichia coli_ O145. The products
were sold under the Freshway brand and Imperial Sysco brand. The company is
working with the FDA to inform consumers of this recall.

This recall includes romaine lettuce products sold by Freshway Foods for
food service outlets, wholesale, and in-store retail salad bars and delis;
no other products are involved. Freshway Foods does not produce bulk,
prepackaged romaine or bagged salad mixes containing romaine for sale in
supermarkets, and therefore these products are not included in this recall.

The recalled romaine lettuce products were sold to wholesalers and food
service outlets in the following states east of the Mississippi river:
Alabama, Connecticut, District of Columbia, Florida, Georgia, Illinois,
Indiana, Kansas, Kentucky, Maryland, Massachusetts, Michigan, Missouri, New
Jersey, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South
Carolina, Tennessee, Virginia, West Virginia, and Wisconsin. The recalled
romaine products were also sold for distribution to in-store salad bars and
delis for Kroger, Giant Eagle, Ingles Markets, and Marsh stores in the
states listed.

The recall comes after FDA informed Freshway Foods on Wed 5 May 2010, that
a previously unopened product sample in a New York state laboratory tested
positive for the bacterium.

—
communicated by:
ProMED-mail rapporteur Brent Barrett

[The contaminated lettuce found in NY has not yet been reported to be a
genetic match to the outbreak strain. Distribution to food service outlets
on or near them can explain the cases reported on college campuses.

It should be noted that if a laboratory is using sorbitol-MacConkey (sMAC)
plates to identify VTEC by virtue of O157’s inability to ferment sorbitol,
the non-O157 strains will be missed unless Shiga toxin is directly tested
for. - Mod.LL]