FRUIT COCKTAILS.

 Natural product Mixed drinks. 

Mixed drinks made of a mix of natural products are regularly filled in as the main course of a supper, normally a lunch get-together or a supper, to go before the soup course. In warm climate, they are an astounding substitute for hefty mixed drinks made of lobster or crab, and they might even be utilized to supplant the soup course. The organic products utilized for this reason ought to be the more corrosive ones, for the acids and flavors are expected to fill in as a canapé, or a similar reason for which the hot and profoundly prepared soups are taken. Organic product mixed drinks ought to consistently be served super cold. 

Grapefruit mixed drink. 

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The mixed drink here clarified might be served in stemmed glasses or in the shells of the grapefruit. In the event that the natural product shells are to be utilized, the grapefruit ought to be cut into two sections, somewhere between the bloom and the stem closes, the organic product eliminated, and the edges of the shell then, at that point indented. This arrangement of serving a mixed drink ought to be embraced just when little grapefruits are utilized, for if the shells are huge more organic product should be utilized than is pleasant for a mixed drink. 

2 grapefruits 2 oranges 1 c. diced pineapple, new or canned Powdered sugar 

Eliminate the mash from the grapefruits and oranges. Notwithstanding, if the grapefruit shells are to be utilized for serving the mixed drink, the grapefruit ought to be sliced down the middle and the mash then, at that point removed from the skin with a sharp blade. With the areas of mash eliminated, cut every one into a few pieces. Add the diced pineapple to different natural products, combine as one well and set on ice until altogether chilled. Put in mixed drink glasses or grapefruit shells, pour a spoonful or two of squeezed orange over each serving, sprinkle with powdered sugar, decorate with a cherry, and serve super cold. 

Summer mixed drink. 

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As strawberries and pineapples can be gotten new simultaneously throughout the late spring, they are regularly utilized together in a mixed drink. When improved somewhat with powdered sugar and permitted to become super cold, these natural products make a scrumptious blend. 

2 c. diced new pineapple 2 c. cut strawberries Powdered sugar 

Set up a new pineapple, and cut each cut into little pieces or dice. Wash and structure the strawberries and cut them into little cuts. Blend the two leafy foods them with powdered sugar. Spot in mixed drink glasses and permit to remain on ice a brief time frame prior to serving. 

Natural product mixed drink. 

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A natural product mixed drink legitimate is made by joining various types of natural product, like bananas, pineapple, oranges, and maraschino cherries. Such a mixed drink is served in a stemmed glass set on a little plate. Nothing more delectable than this can be ready for the main course of a supper or a lunch meeting that will be served gently. Its benefit is that it tends to be made at practically any period of the year with these specific natural products. 

2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar 

Strip the bananas and dice them. Dice the pineapple. Eliminate the mash from the oranges in the way, and cut each part into a few pieces. Blend these three organic products. Slice the cherries down the middle and add to the combination. Set on ice until completely chilled. To serve, put into mixed drink glasses and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.

FISH SOUPS

 

 FIVE FISH SOUPS. 

Fish stock.

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Ingredients:- 2 lbs. of beef or veal (these are often omitted), any quite white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. 

Mode:- hack the fish, and put it, with the opposite ingredients, into the water. Simmer for two hours; skim the liquor carefully, and strain it. When a richer stock is needed , fry the vegetables and fish before adding the water. 

Time. 2 hours. 

Note. don't make fish stock long before it's wanted, because it soon turns sour. 

Crayfish soup.

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Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a touch lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock. 

Mode:- Shell the crayfish, and put the fish between two plates until they're wanted; pound the shells during a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the rest of the stock thereto , with the crumb of the rolls; provides it one boil, and rub it through a tammy, with the lobster-spawn. Put within the fish, but don't let the soup boil, after it's been rubbed through the tammy. If necessary, add seasoning. 

Time. 1-1/2 hour. 

Eel soup.

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Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water. 

Mode:- Wash the eels, cut them into thin slices, and put them within the stewpan with the butter; allow them to simmer for a couple of minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but don't break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve. 

Time. 1 hour, or rather more. 

Note. This soup could also be flavoured differently by omitting the cream, and adding a touch ketchup. 

Lobster soup.

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Ingredients. 3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of lemon-peel, 2 oz. of butter, a touch nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water. 

Mode:- Pick the meat from the lobsters, and beat the fins, chine, and little claws during a mortar, previously removing the brown fin and therefore the bag within the head. Put it during a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and therefore the water; simmer gently till all the goodness is extracted, and strain it off. Pound the spawn during a mortar, with the butter, nutmeg, and flour, and blend with it the cream and milk. Give one boil up, at an equivalent time adding the tails cut in pieces. Make the forcemeat balls with the rest of the lobster, seasoned with mace, pepper, and salt, adding a touch flour, and a couple of bread crumbs; moisten them with the egg, heat them within the soup, and serve. 

Time. 2 hours, or rather more. 

Oyster soup -1.

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Ingredients:- 6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste. 

Mode:- Scald the oysters in their own liquor; take them out, beard them, and put them during a tureen. Take a pint of the stock, put within the beards and therefore the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the hearth , strain it again, and add the rest of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for five minutes, stir within the boiling cream, pour it over the oysters, and serve. 

Time. 1 hour. 

Note. This soup are often made less rich by using milk rather than cream, and thickening with arrowroot rather than butter and flour. 

Oyster soup -2

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Ingredients:- 2 quarts of excellent mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour. 

Mode:- Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put within the oysters, stir well, but don't let it boil, and serve extremely popular . 

Time. 3/4 hour. 

Prawn soup.

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Ingredients:- 2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a touch lemon-juice. 

Mode:- detect the tails of the prawns, put the bodies during a stewpan with 1 blade of mace, 1/2 pint of vinegar, and therefore the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a touch of the soup, rub them through a tammy, and blend them by degrees with the soup; add ketchup or sauce to taste, with a touch lemon-juice. When it's well cooked, put during a few picked prawns; allow them to get thoroughly hot, and serve. If not thick enough, put during a little butter and flour. 

Time. 1 hour. 

HYGIENE OF DIGESTION.

 

HYGIENE OF DIGESTION. 

With the stomach and other digestive organs during a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the very fact that food is required, or satiety warns us that a sufficient amount or an excessive amount of has been eaten. Perfect digestion can only be maintained by careful observance of the principles of health in reference to habits of eating. 

On the topic of Hygiene of Digestion, we quote a couple of paragraphs from Dr. Kellogg's work on Physiology, during which is given a concise summary of the more details concerning this: 

"The hygiene of digestion has got to do with the standard and quantity of food eaten, within the manner of eating it. 

If the food is eaten too rapidly, it'll not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily influence it. On account of the insufficient mastication, the saliva are going to be deficient in quantity, and, as a consequence, the starch won't be digested, and therefore the stomach won't secrete a sufficient amount of digestive juice . it's not well to eat only soft or liquid food, as we are likely to swallow it without proper chewing. a substantial proportion of hard food, which needs thorough mastication, should be eaten at every meal. 

Drinking Freely at Meals is harmful, because it not only encourages hasty eating, but dilutes the digestive juice , and thus lessens its activity. The food should be chewed until sufficiently moistened by saliva to permit it to be swallowed. When large quantities of fluid are taken into the stomach, digestion doesn't begin until a substantial portion of the fluid has been absorbed. If cold foods or drinks are crazy the meal, like ice-cream, ice-water, iced milk or tea, the stomach is chilled, and an extended delay within the digestive process is occasioned. 

The Indians of Brazil carefully abstain from drinking when eating, and therefore the same custom prevails among many other savage tribes. 

Eating between Meals.

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The habit of eating apples, nuts, fruits, confectionery, etc., between meals is exceedingly harmful, and bound to produce loss of appetite and indigestion. The stomach also because the muscles and other organs of the body requires rest. The frequency with which meals should be taken depends somewhat upon the age and occupation of a private . Infants take their food at short intervals, and due to its simple character, are ready to digest it very quickly. Adults shouldn't take food oftener than 3 times a day; and persons whose employment is sedentary say, in many cases a minimum of , adopt with advantage the plan of the traditional Greeks, who ate but twice each day . 

Simplicity in Diet.

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Taking too many sorts of food at a meal may be a normal fault which is usually a explanation for disease of the digestive-organs. Those nations are the foremost hardy and enduring whose dietary is most straightforward . The Scotch peasantry live chiefly upon oatmeal, Irish upon potatoes, milk, and oatmeal, the Italian upon peas, beans, macaroni, and chestnuts; yet of these are noted for remarkable health and endurance. The natives of the Canary Islands , an exceedingly well-developed and vigorous race, subsist almost chiefly upon a food which they call gofio, consisting of parched grain, coarsely ground during a mortar and mixed with water. 

Eating when Tired.

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It is not well to eat when exhausted by violent exercise, because the system isn't prepared to try to to the work of digestion well. Sleeping immediately after eating is additionally a harmful practice. the method of digestion cannot rather be performed during sleep, and sleep is disturbed by the ineffective efforts of the digestive organs. Hence the well-known evil effects lately suppers. 

Eating an excessive amount of .

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Hasty eating is that the greatest explanation for over-eating. When one eats too rapidly, the food is crowded into the stomach so fast that nature has no time to cry, 'Enough,' by removing the appetite before an excessive amount of has been eaten. When an more than food is taken, it's likely to ferment or sour before it are often digested. One who eats an excessive amount of usually feels dull after eating." 

MACARONI RECIPES.

 MACARONI RECIPES. 

Home-made macaroni.

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To four cupfuls of flour, add one egg well beaten, and enough water to form a dough which will be rolled. Roll thin on a breadboard and dig strips. Dry within the sun. the simplest arrangement for this purpose may be a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni could also be laid in such how as to not touch, and afterwards covered with a cheese-cloth to stay off the dust during the drying.



Boiled macaroni.

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Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it are often afforded, a touch salt and one well-beaten egg; stir over the hearth until it thickens, and serve hot.



Macaroni with white sauce .

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Cook the macaroni as directed within the proceeding, and serve with a white sauce prepared by heating a scant pint of rich milk to boiling, during a double saucepan . When boiling, add a heaping tablespoonful of flour, rubbed smoothed during a little milk and one fourth teaspoonful of salt. If desired, the sauce could also be flavored by steeping within the milk before thickening for ten or fifteen minutes, a slice of onion or a couple of bits of celery, then removing with a fork.



Macaroni with spaghetti sauce .

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Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. within the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to get rid of all seeds and fragments. Heat to boiling, thicken with a touch flour; a tablespoonful to the pint are going to be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with alittle quantity of the sauce poured over each dish.



Macaroni baked with granola.

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Cook an outsized cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni within the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the entire a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to rearrange the macaroni in layers loosely, in order that the sauce will readily permeate the entire . Bake for a couple of minutes only, until the custard has well set, and serve.



Eggs and macaroni.

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Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of 4 eggs until mealy. the entire egg could also be used if caught therefore the yolks are mealy within the whites simply jellied, not hardened. When the macaroni is completed , drain and put a layer of it arranged loosely within the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to possess the highest layer of macaroni. Pour over the entire a white sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth during a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the highest with grated bread crumbs, and brown during a hot oven for eight or ten minutes. Serve hot.