1550 Tue Vecrraste Lyvusrry 1n New Yor Stare 
legumes aud eggs, all tend to form acids, aud must of uecessity 
be neutralized by a free use of fruits, milk and vegetables. Unless 
a balance is maintained by these means, and by a liberal allow- 
ance of water, there cannot be good digestion. Poor digestion is 
wasteful of food, of money, and of strength. We further need 
to use vegetables freely in order to furnish mineral matter to the 
body. Why buy iron in a bottle when it is to be had in spinach 
aud beans? Or lime, when cabbage and celery furnish it? Why 
purchase digestive tablets when succulent vegetables stimulate 
digestion ? 
In her “ Rules for Planning the Family Dietary” Professor 
Flora Rose tells us that: ‘A liberal use of vegetables in the diet 
is necessary because they cleanse and regulate the body, stimulate 
the intestines, neutralize acids, and purify the blood, correct 
anaemia and improve the general health by increasing the amount 
of iron furnished to the blood.” She suggests that vegetables, to- 
gether with fruits, cereals, bread, potatoes and milk, should form 
the bulk of our food; and that we should largely decrease the 
amount of meat, candy, preserves, rich sauces, desserts, cakes, 
etc., to which we have been in the habit of giving so prominent a 
place. 
SOUPS 
Vegetables may figure in every course of the meal, from soup 
to dessert. Cream of vegetable soups are relished by many who 
have no liking whatever for milk by itself, and such a soup com- 
bined with bread and butter, and fruit, furnishes a ‘‘ balanced 
meal,” simple as it is. Cream soups are made by combining equal 
parts of vegetable pulp (obtained by draining and forcing through 
a colander any well-cooked, well-seasoned vegetable) and cream 
gravy made as follows: Melt one level tablespoon of butter or 
fat in a saucepan; add one level tablespoon flour and stir till 
smooth. Remove from the fire. Add gradually one cup of cold 
milk. Return to the fire and stir constantly for five minutes. 
After combining the vegetable pulp and cream gravy, thin with 
hot milk to suit individual taste, and add more seasoning if neces- 
sary. Careful seasoning, and variety in seasoning, are essential 
if we would keep a dish popular with our families. Such season- 
