Additional Menus

I. - Light Rice with Egg and Soda Crackers. - 233 Calories.

Wash two tablespoonsful of rice, boil rapidly in one pint of water with a little salt until the grains burst. Then boil slowly in the oven or on the stove (uncovered) until the rice is dry. Remove from the fire and add one teaspoonful of butter, the yolk of one egg and a few drops of lemon juice. Serve plain with two soda crackers or one small round zwieback.

II. - Light Rice with Egg and Cranberry Sauce - 263 Calories. Prepare the same as No. 1. Pour two tablespoonsful of cranberry sauce over the rice.

Cranberry Sauce, Sterilized - 190 Calories.

Put one cup of cranberries into a pint jar, add two and one-half tablespoonsful of sugar and sufficient water to fill the jar; screw tight and cook in a water bath for 40 minutes or longer. Let cool and run. through a colander.

III. - A Large Glass of Mixed Milk and Cream with Cranberry or Tomato Toast - 525 Calories.

Heat two small round or one long zwieback and soften with two tablespoonsful of tomato or cranberry sauce. Serve on a plate and drink the milk with it,

IV. - Cream Toast of Whole Wheat Bread or Shredded

Wheat - 390 Calories.

Dissolve one tablespoonful of milk sugar in one-half or three-fourths cup of boiling water and pour over one slice of whole wheat bread or biscuit. Let stand a minute, then add four ounces of hot cream, and serve.

V. - Cornmeal with Egg and Cranberry Sauce - 271 Calories.

Cook three tablespoonsful of cornmeal in one pint of water with a little salt, for 30 or 40 minutes.

Remove from the fire. Then add one teaspoonful of butter, the yolk of one egg and a few drops of lemon. Pour on a soup plate and serve with two tablespoonsful of cranberry sauce and one soda cracker or two black crusts.

VI. - Apple Soup No. 1, with Two Black Crusts - 440 Calories. Heat a tablespoonful of olive oil and one of butter, mix with a tablespoonful of white flour, gradually add one pint of boiling water and stir.

When done, wash and grate one red Oregon apple with the skin. Add the grated apple to the soup, also a pinch of salt, a teaspoonful of sugar and a stick of cinnamon. Let all boil for about 10 minutes. Remove from the fire, add another tea-spoonful of butter and a few drops of lemon; mix well, pour . on a soup plate and serve with two crusts.

If the stomach is very delicate, the soup must be strained.

VII - Apple Soup No. 2, with Black Crusts - 535 Calories.

Prepare as the foregoing. Add one-half cup of hot cream before serving; mix well. Omit the extra teaspoonful of butter, oil and lemon.

VIII. - Apple Soup No. 3, with Black Crust - 488 Calories.

Prepare as No. 1. When done, dilute the yolk of one egg with a tablespoonful of water on a soup plate, stir well and gradually add to the soup, also add a teaspoonful of butter and a few drops of lemon.

IX. - Apple Soup No. 4, with Black Crusts - 515 Calories. Prepare as No. 2, omitting the sugar. This is good for diabetic patients.

X. - Apple Soup No. 5, with Black Crusts - 468 Calories. Prepare as No. 3, omitting the sugar. This is also good for diabetic patients.

XI. - Veal Soup with Sago. Zwieback with Butter -

478 Calories.

Wash and soak three tablespoonsful of sago in one-half a cup of cold or warm water for several hours. Then boil it in one cup of water with a little salt. When the sago becomes too thick, add one cup of veal stock. Let it all boil together until the sago is done. Then remove from the fire, add a teaspoonful of butter and combine with the yolk of egg as directed for Apple Soup No. 2; also add a few drops of lemon. If flavoring is desired, boil a finely cut carrot and some parsley in the water before the sago is added. Remove the vegetables before serving. Celery is also good for flavoring. Onion does not combine well with sago. A great variety of vegetables in soup is not good for patients.

Use different ones each time, and the patient will relish it better.

XII. - Veal Soup with Cream. Crusts or Zwieback -

453 Calories. Prepare like the foregoing, omitting the lemon, butter and egg, and using three ounces of hot cream.

XIII - Veal Soup with Green Peas and Zwieback.

Soak one-fourth of a cup of dry green peas in soft water over

. night. Boil them in about one pint of water until tender.

Then add one cup of veal stock and more water if the peas are dry. Let all boil for one-half an hour longer, then strain.

If the soup is for very young children or invalids, do not press much of the pulp through. Put one zwieback on a soup plate, pour some of the soup over it, then add one or two ounces of hot cream and serve.

The broth may be mixed with the cream and served in a cup, and the zwieback eaten with it.

XIV. - Cream of Celery Soup No. 1 - 293 Calories.

Wash the celery stalks, scrape and cut into one-inch pieces. Boil in a very little water, with a pinch of salt. When tender, put the celery into one cup and the water into another cup. Squeeze the juice of one-half lemon on the celery stalks and let stand for 10 or 15 minutes. Heat a tablespoonful of butter and mix with a tablespoonful of mixed flour, and add the hot celery water. If there is not sufficient fluid, add more boiling water. When done, remove from the fire, add another tea-spoonful of butter, then add the celery; mix well.

If the lemon makes it too sour, pour some boiling water over the celery, and let it drain through a colander. When ready to serve, combine the soup with the yolk of an egg, as directed in Apple Soup No. 3.

If vegetables cause fermentation, they are less liable to do so if treated with acids as directed above.