Lessons in cooking through preparation of meals

there is usually no way of keeping food hot, such as are not deteriorated by cold are selected. Among the suitable meats may be mentioned fried chicken, veal loaf, beef loaf, sliced corned beef, cold boiled ham, sliced roast pork, beef or veal, cold boiled eggs, pork and beans, etc. Then there are a number of good yet easily prepared salads, which are always acceptable, such as potato, salmon, eggs, stuffed eggs, shrimp and celery, beet and potato, combination, cold slaw, pickles, etc. The breads furnish a large variety, beginning with plain rolls, Parker House rolls, finger rolls, bread sticks, butter rolls, and ending, with sandwiches, as Russian, ham, cheese and salted nuts, egg, pimento, nut and cheese, meat, sardines, chicken, lemon butter, date and English walnut, fig and nut, etc. Among the sweets are doughnuts, cookies, oatmeal macaroons, cakes, loaf cake, layer cakes with solid filling, sponge cake, salted nuts, stuffed figs and dates, candies, fruits of all kinds, jellies and jams. For lemonade, extract the juice of the lemons, add sugar in the proportion of ½ c to each lemon, put into glass jars or bottles and cover tightly. It is better to make a syrup of the sugar, using just enough hot water to dissolve it, boil about 1 m then add to the juice. A dash of salt is a great improvement. One medium sized lemon will make 1 pint of lemonade or two good sized glasses. Curd from a good milk. Large, irregular mechanical holes. Curd from a tainted milk. Large, irregular mechanical holes; small pinholes due to gas. Curd from foul milk. THE WISCONSIN CURD TEST Part XII FOOD ADULTERATIONS. The adulteration of foods should be a subject of great interest to the housekeeper from the economic as well as the food value standpoints. Adulterations may be classified as follows: — (i) Substitutions, (2) Partial Substitutions, (3) Use of Preservatives, (4) Artificial Coloring, (5) Artificial products, (6) Misbranding. Substitutions — a different article entirely is offered in place of the genuine, as for instance, the essence of the tonka bean, instead of the vanilla for vanilla extract, peach pits for almonds, horse flesh for beef, cotton seed oil for olive oil, glucose for honey, etc. In each case a cheaper article is offered at the same price of the more expensive. This, then, is simply a matter of deception, making the people pay for something they are not getting. Partial Substitutions — a part only of the genuine article is replaced by the adulterant, such as chicory and parched grains mixed with coffee, ground nut shells, sawdust, etc., in spices, glucose in place of sugar in jellies, preserves, candies, etc., stems of plants in tea, etc. Here as in total substitutions, the harm lies in the fraud perpetrated, as no injurious effects will result from the use of such articles.