BEST FOODP> METHODS OF PREPARING. 135 



then in vinegar, and put up in bottles, with a little sweet- 

 oil poured in each to cover the tops before the corks are 

 put in. 



Pickled Onions. Remove two or three layers from 

 small white onions, and lay them in a strong brine for a 

 day or more. Place vinegar on the stove to boil, with one 

 or two bell-peppers, or a handful of the^ cherry-peppers. 

 Remove the onions from the brine and pour the hot vin- 

 egar over them. 



THE VALUE OF MILK AND EGGS. 



Next to Bread and Fruit, in the scale of Best Foods, 

 comes Milk in its various forms in its fresh, foamy new- 

 ness, in luscious cream, and m the concentrations of but- 

 ter and cheese. In Milk and Eggs, as in Bread, exist 

 nearly all the qualities needed for nutrition and growth. 

 Authentic tables show that cheese is worth, as nutriment, 

 three times as much as the same weight of beef ; that it 

 is "precisely the same as beef in its flesh-forming quali- 

 ties ; and, what is more, presents itself in a much purer 

 form." Milk is not only the food for "babes," giving 

 them flesh, and bone, and muscle, and blood, and making 

 them, with the help of warmth and fresh air, the fair 

 types of purity, health, and beauty, but it is better for 

 grown-up children if they but knew it than the 

 "strong meat " with which they think they must fortify 

 themselves, and which costs so much more, both in the 

 buying and in the preparation. 



Yet good meats are a requisite. It is well to take 

 vegetation now and then, in the concentrated form of a 

 fine roast of beef, or leg of mutton ; while a fried brook 

 trout, or a broiled white fish, lying in its fringe of Sara- 

 toga potatoes and parsley, is never to be passed lightly 

 by ! It is only in feeling that meat is the staple, the 

 indispensable basis of good living, that one goes wrong. 



