“ One cupful of sugar, a tablespoonful of butter, two eggs, a little salt, and a teaspoonful of vanilla, or any flavoring preferred. Mix the butter and sugar to a cream, add the yolks of the eggs, and beat until very light. Beat the whites to a stiff froth and stir in, add flavoring and beat well together. This is especially good for apple or berry dumplings. Lemon is nice to flavor it when used for apple puddings, but should not be used for other fruits. When a plainer sauce is desired, leave out the butter. ”

“ Use as a basis the vegetables from which the clear soup stock is made; after they have been thoroughly drained, set away, and chilled they will chop nicely without mushing. To the quantity of vegetables used for one gallon of soup stock, add one half can of peas, and one quart of chopped, cold, boiled potatoes; pepper and salt to taste. Mould in flat cutlet shapes, dip in fine bread crumbs, then in egg, again in bread crumbs, and fry in hot oil or butter. Serve hot. This will make about four dozen cutlets. If the chopped vegetables are placed in a cool place they will keep nicely several days. ”

“ Take a broad agate, or enameled pan and melt in it two ounces of butter; cover the pan with the halved tomatoes that have been sprinkled with salt, and pepper, and dipped in meal; whole wheat flour is best. Put cover on pan and let cook until tomatoes are cooked through, but not broken. The fire should be moderate, and it is well to lift the tomatoes occasionally so they will not burn or stick to pan. When cooked, pour in one half cupful sweet cream, let come to a scald, and serve. ”

“ Bake in an oven hot enough to brown one teaspoonful of flour placed on a piece of paper, in five minutes. If biscuits are to be baked, the oven should be hot enough to brown flour in two minutes. Let the bread bake from forty-five minutes to one hour. The first quarter of the time the bread should rise, but not form a crust; the second quarter the crust should form; the third the crust should become golden brown; the fourth should complete the baking. Place the loaf to cool uncovered, and in such a position that the air can circulate freely around it, bottom and all. ”

“ Boil half a dozen eggs hard and let them get cold. Fry in butter two large onions cut in thin slices, and let them get quite brown, season these with pepper and salt, and add a pint of boiling water; when the onions have stewed for a little while, put in a cupful of milk thickened with arrowroot, or flour, and flavor with curry powder, let it simmer, then put in the eggs cut in halves, making them hot, but do not let them boil. The amount of curry powder used is a matter of taste; garnish the dish with boiled rice, and serve very hot. ”

“ Place in baking dish, slices of cold boiled potatoes, onions, celery, and carrot, then add one scant cupful of stewed tomatoes and one half can of peas. Cover with stock, thickened to a gravy with butter and flour, cover with plain crust, and bake. A pie of this nature can be made with a great variety of ingredients; apples, boiled chestnuts, onions, and potatoes make a good combination. Rice, with a grating of cheese, celery, onion, and tomato, another variety. ”

“ One cupful of graham meal, one cupful of flour, one half yeast cake dissolved in one quarter of a cupful of lukewarm water, mix with this one pint of milk scalded and cooled, and let it rise over night. In the morning add one tablespoonful of molasses, and one saltspoonful of soda. If the batter is too thick add a little warm water.
INDIAN MEAL GRIDDLE CAKES.
One pint of Indian meal, one teaspoonful of sugar, one teaspoonful of butter, add gradually to this sufficient boiling milk to wet the meal; when cool add two well beaten eggs, and sufficient cold milk to make a thin batter. ”

“ Cut rounds of bread two and one half inches thick and with a sharp knife or smaller cutter cut the center nearly through; spread all over with soft butter, put into a quick oven till a delicate brown, grate enough dry cheese to make one large cupful; season with salt, cayenne and a very little dry mustard; moisten with cream and stock till you have a smooth paste, adding [Pg 52] a few drops of onion juice; fill the centers of the bread rounds; the cheese must not be too soft; put in a quick oven till cheese is melted, then draw to the edge of the oven ”

“ Another way of making butter sauce sometimes called oiled butter, which is generally liked, is to take as much fresh butter as will be wanted, and melt it, but do not let it brown. Skim it, pour it out, let it rest a minute, then drain it from the curd at the bottom, and serve.
BROWN BUTTER GRAVY.
Take one bay leaf, and a teaspoonful of chopped onion and simmer fifteen minutes in one pint of water. Brown two tablespoonfuls of flour. Put one heaping tablespoonful of butter in frying-pan, melt, browning slightly, add flour, then the strained water that is flavored with onion and bay leaf ”

“ As clearly stated in Annie Besant’s manual on “Man and his Bodies,” man molds these instruments of his will, or true self. These bodies are but instruments; in no sense the man himself; and these instruments or bodies are finely responsive to the operator, or true self, only as they are purified and harmonized. Gross foods, and gluttony make gross bodies, not only physical, but astral as well. For the astral bodies feed on the subtle emanations of the foods supplying nutriment to the physical encasement. ”

“ Life is fundamentally a unit, and aught that works ill to any manifestation thereof has effect on all. Through occult science we are taught a very practical lesson of direct benefit to the individual, by a diet free from blood. ”

“ Take one quart of flour, one teaspoonful of salt, one pint of rich sour cream; dissolve one teaspoonful of soda in a little boiling water and stir into the cream; dissolve one tablespoonful of butter and add to cream; then stir in flour, roll out as you would for biscuit; bake in round pan in two layers, spreading butter between the layers; when baked, take apart and spread with any prepared fruits. ”

“ Boil with a large cupful of hot water half a teacupful of butter, stirring in one teacupful of flour during the boiling; set aside to cool and when cold stir in four eggs, one at a time without beating; drop on tins quickly and bake in a fairly hot oven. When baked fill in with a cream made by beating together three tablespoonfuls of flour, one egg, and half a teacupful or more of sugar, according to taste; stirred into half a pint of milk while boiling, and flavored to liking. ”

“ Fruit juices are far more conductive to good health than tea or coffee, and we especially recommend lemon juice diluted with boiling water as a breakfast beverage, though we have not ventured to place it on the regular bill of fare. ”

“ Peel large onions; slice them very thin in rounds; sprinkle them with salt and red pepper; brown them in boiling cocoa butter, or vegetable oil; cover the frying pan with a tin cover; set it on the range to steam until the onions are very tender; serve them heaped on a hot, shallow dish; garnish them thickly with sprigs of fresh parsley to neutralize the odor after they are eaten. ”

“ Tea cakes that are much esteemed in southern households are made from the yolks of six eggs, half a pound of butter, one pound of sugar, one pound of flour and one teaspoonful of baking powder mixed with the flour. They should be rolled thin and baked in a quick oven. Frost with a thin icing or sprinkle while hot with granulated sugar. ”

“ Take the white of one egg and an equal quantity of orange juice, and grated yellow rind of one orange, mix with confectioner’s sugar until a stiff dough. Mould in shapely lumps and roll in granulated sugar. This also serves for orange flavored filling for chocolate drops. Any fruit juice can be used in this same way. Any flavor desired that cannot be obtained readily from fresh fruit can be had by using extract with white of egg and cream base. ”

“ Line a deep pudding pan with rich paste; fill two thirds full of mushrooms (if raw they must be stewed a few minutes first) , make a gravy of flour rubbed very smooth with thick cream, or with butter and milk, thin with boiling water, season with salt, pepper and soup powder, pour over the mushrooms, cover with paste and bake. ”

“ Cattle are becoming so diseased that apart from a humane revulsion against the consumption of meats in daily food, man is being driven for his own welfare to seek purer food substance. Any physical habit indulged in for generations is difficult to overcome, and the transition period between daily meat eating, and pure vegetarianism is a difficult one. ”

“ If, through the consumption of meats we feed the astral on the emanations of blood or animal life, we intensify the gross desire-nature of the astral man, intensify the passional-nature, and at death, when the physical body is cast aside as a discarded garment, the dense, gross, astral body is held to corresponding planes in the realm of the astral ”

“ When once the system is freed from the use of this mineral in its daily food, a small dose shows it to be an active poison. There is enough of natural salts in our vegetable foods without our making use of the mineral deposit. ”

“ Select good sized, smooth, solid tomatoes, scald and skin quickly, slip into ice-water to chill, then carefully remove center without breaking under part; remove seed pulp with your finger, then fill with a chopped mixture of onion, cucumber, parsley, and cress; cover with mayonaise dressing and serve on platter garnished with lettuce leaves, or parsley. One should use judgment in regard to any mixture given in receipt of this nature, and omit any article not pleasing to [Pg 58] individual tastes, for instance some prefer to omit parsley, others do not like onion, etc. ”