The homely soup may be white to-day and brown to-morrow; rose-red with 

 tomatoes in the autumn and winter, or pale green with fresh peas in summer; or 

 the inevitable stew may be savoury with onions this week and more strongly 

 suggestive of carrots at its next appearance. 



The " left-overs " of a joint may be served now as a curry, then as potato-pie ; 

 on another occasion as a Cornish pasty, or, in warm weather, as a meat-loaf, dainty 

 with decoration of hard-boiled egg and salad. 



Potatoes can be boiled or baked in their jackets; or peeled and browned with 

 the roasting joint; or mashed, or sliced, tossed in dripping or lard and baked ill 

 a fireproof dish in the oven ; or they can be " riced " through a colander, or served 

 cold in cubes, covered with white sauce well flavoured with onions. 



Rice can be steamed and served with curry, sugar, or syrup ; or boiled with milk 

 and " moulded " to eat with stewed fruit. It can be cooked with stock and the ever- 

 useful celery or onion, or baked with grated cheese moistened with milk, dripping, 

 or batter. 



Remainders of bread can be crisped in the oven to eat with butter, cheese, or 

 soup; they can be cut in thin slices to make bread and butter or bread and jam 

 pudding; or into finger-strips to line a pudding-basin, filled with stewed fruit and 

 eaten with cream or custard. They can be grated into crumbs to make apple char- 

 lotte or steamed or baked lemon-puddings. If bread-crumbs are mixed with milk 

 in which an onion and some cloves have been boiled, the delicious bread-sauce 

 which results will transform somewhat tasteless veal into an appetizing repast and 

 lend a new flavour to whitefish. 



Well-browned bread-crumbs, mixed with tomatoes or carrots or fish, eggs, cheese, 

 or mashed potato (these last five combinations call for some white sauce, stock, or 

 milk for moistening), make most delicious scallops, especially attractive when served 

 in fireproof dishes, in which they can be cooked, by the way, at very little cost of 

 time or trouble. 



Tapioca and sago, also, useful and easily digested forms of carbohydrate food, 

 need not be monotonously presented as " milk -puddings." Set a cupful of either 

 grain to soak for twenty-four hours in cold water, then mix with some juicy fruit 

 or SJTUP or tomatoes or well-flavoured soup, and cook several hours in a double 

 boiler. The result will be a firm jelly which, when moulded, cooled, and served, 

 will be a most popular " dessert " or addition to a cold-meat meal in summer-time, 

 when the advantage over the use of gelatine will be readily observed, for sago or 

 tapioca jelly " sets " at any temperature. Cream or custard should accompany this 

 " dessert " ; while the addition of a few cold peas or beans, or chopped egg or carrot, 

 or " remainders " of ham or fish or chicken to the " stock " jelly will enable a 

 considerable variety of flavours to be provided. 



Cheese can be grated and cooked in an almost infinite variety of forms, and 

 can be rendered easily digestible to most, if not all, consumers by the addition of 

 a very small quantity of powdered bicarbonate of potash, in the proportion of */4 oz. 

 to 1 It>. of cheese, or say a large pinch to y m. of cheese. The potash should be 

 dissolved in a little milk or water before bring added to the cheese. Its effect is 

 to restore to its original soluble form the indigestible substance in cheese (casein), 

 the form, that is to say, in which it exists in milk. This result is seen in the soft, 

 creamy consistency of the cooked cheese. 



A SAVOURY AND HIGHLY NUTRITIOUS DISH 



is the result of mixing together two parts of grated bread-crumbs to one part of 

 grated cheese, and pouring over the mixture a batter of eggs and milk, in which 

 the potash has been dissolved and to which a seasoning of pepper, salt, and mustard 

 has been added. This should be baked in a shallow, well-greased tin and eaten 

 with crisped bread as a substitute for. not supplement to, a meat dish. The mistake 

 of combining meat with cheese at one meal lies at the root of much of the reputed 

 indigestibility of cheese, for both are highly concentrated forms of body-building 

 foods. 



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