the custard gradually and smoothly to the choco- late powder. Stir the mixture over the fire for a few minutes, but be careful that the cream does not curdle. Line the inside of a tart dish with a good light paste or puff paste. Pour the cream when cool into it. Bake the tart in a moderate oven about half an hour. Sufficient for five or six: persons. Chocolate Cake 1 cup flour 1 teaspoon baking- 1 cup sugar powder Pinch of salt Sift into a bowl. Put into a measuring-cup one teaspoon of butter, two squares Baker's chocolate, melted ; then add two eggs, and fill cup with milk and add to dry ingredients. Beat well. Add a teaspoon of vanilla✪ Chocolate Cake last. Bake in a moderate oven. Boiled Frosting Take one cup of granulated sugar ; boil until it threads. Then add it to the beaten white of one egg✪ Boiled Frosting, beating until it is thick enough to spread. CHAPTER XXXni Diet in Constipation Use foods that leave a bulky residue in order t( stimulate the muscular coat of the intestines. The following foods may be recommended; Soups. — Broths, oyster soup, sorrel soup. Fish. — All kinds boiled. White sorts broiledi] Sardines in oil. Meats. — -Most kinds, poultry, game, etc. Farinaceous Foods. — Brown or graham bread, gingerbread, oatmea! porridge, bran bread, brM pudding, whole-meal bread, corn bread. Vegetables.— Most fresh varieties if well" boiled. Spinach, boiled onions, Brussels sprouts, cauliflower, salads with oil, lettuce, asparagus, tomatoes, salsify, celery. Dessert. — Figs, prunes, tamarinds, baked ap- ples, oranges (on rising), melons, grapes, raisingJ stewed fruits, honey, or molasses. Beverages. — Glass of water, preferably hoa drunk on rising (add salt to taste). Pure wat^ in plenty, black coffee, cocoa, lemonade. Miners Waters : Richfield Springs, Crab Orchard, Be^ TRUE FOOD VALUES 175 ford, Saratoga, Hunyadi, Carlsbad, Rubinat, Friedrichshall, Kissingen, Villacabras, Puellna. The foods that must be avoided are : Pork, veal, goose, Hver, hard-boiled eggs, salt meats, salt fish, peas, beans, nuts, pineapples, new- bread, pastry, pickles, cheese, spirituous liquors, milk. Diet in Dyspepsia Small meals should be taken at regular inter- vals. Punctuality is of great importance. Masti- cate thoroughly ; eat slowly and temperately. The following foods may be taken : Soups. — Small quantity. Clear soups of beef, mutton, oyster. A little vermicelli or tapioca may be boiled with these. Cream pea soup, pea, to- mato, hominy, and bean soups. Fish. — Oysters and little-neck clams in any form except fried. Weakfish, whitefish, shad, cod, perch, trout, bass, smelt, fresh mackerel. Meats.— Meat- juice, roast or broiled beef, mut- ton, chicken, tripe, calf's head, venison, tongue, sweetbread. —Raw, soft-boiled, poached; omelet, combined with chicken or oysters. Eat dry toast or stale bread with eggs. Farinaceous Foods. — Bread at least one day i;* TRUE FOOD VALUES old; brown bread, toast, rye, gluten, and graham 1 bread, zwieback, crackers, cream crackers, I cracked wheat, rice, sago, tapioca, macaroni, ar-1 rowroot, corn meal, hominy, wheaten grits, gra-| ham grits, rolled rye, rolled oats, rice cakes, A browned rice, baked flour. Vegetables. — These are best made into pur^ by passing through a colander or mashing,! Greens, spinach, lettuce, water-cresses, Frend beans, sweet com, green peas, asparagus, celery,J baked tomatoes, potatoes (but little). Dessert. — Fruit, rice, tapioca, Indian, andj farina puddings; custards^ — rice, snow, rennet,! sponge cake, floating island; orange charlotte,! gelatin creams, Wane mange, baked and stewedJ apples and pears, grapes, and all ripe fruits except! bananas and pineapples. No rich sauces.

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the custard gradually and smoothly to the chocolate powder. Stir the mixture over the fire for a few minutes, but be careful that the cream does not curdle. Line the inside of a tart dish with a good light paste or puff paste. Pour the cream when cool into it. Bake the tart in a moderate oven about half an hour. Sufficient for five or six: persons. Chocolate Cake 1 cup flour 1 teaspoon baking- 1 cup sugar powder Pinch of salt Sift into a bowl. Put into a measuring-cup one teaspoon of butter, two squares Baker's chocolate, melted ; then add two eggs, and fill cup with milk and add to dry ingredients. Beat well. Add a teaspoon of vanilla last. Bake in a moderate oven. Boiled Frosting Take one cup of granulated sugar ; boil until it threads. Then add it to the beaten white of one egg, beating until it is thick enough to spread. CHAPTER XXXni Diet in Constipation Use foods that leave a bulky residue in order t( stimulate the muscular coat of the intestines. The following foods may be recommended; Soups. — Broths, oyster soup, sorrel soup. Fish. — All kinds boiled. White sorts broiled. Sardines in oil. Meats. — -Most kinds, poultry, game, etc. Farinaceous Foods. — Brown or graham bread, gingerbread, oatmea! porridge, bran bread, brM pudding, whole-meal bread, corn bread. Vegetables.— Most fresh varieties if well" boiled. Spinach, boiled onions, Brussels sprouts, cauliflower, salads with oil, lettuce, asparagus, tomatoes, salsify, celery. Dessert. — Figs, prunes, tamarinds, baked apples, oranges (on rising), melons, grapes, raisingJ stewed fruits, honey, or molasses. Beverages. — Glass of water, preferably hot drunk on rising (add salt to taste). Pure water in plenty, black coffee, cocoa, lemonade. Miners Waters : Richfield Springs, Crab Orchard, Bedford, ford, Saratoga, Hunyadi, Carlsbad, Rubinat, Friedrichshall, Kissingen, Villacabras, Puellna. The foods that must be avoided are : Pork, veal, goose, Hver, hard-boiled eggs, salt meats, salt fish, peas, beans, nuts, pineapples, newbread, pastry, pickles, cheese, spirituous liquors, milk. Diet in Dyspepsia Small meals should be taken at regular intervals. Punctuality is of great importance. Masticate thoroughly ; eat slowly and temperately. The following foods may be taken : Soups. — Small quantity. Clear soups of beef, mutton, oyster. A little vermicelli or tapioca may be boiled with these. Cream pea soup, pea, tomato, hominy, and bean soups. Fish. — Oysters and little-neck clams in any form except fried. Weakfish, whitefish, shad, cod, perch, trout, bass, smelt, fresh mackerel. Meats.— Meat- juice, roast or broiled beef, mutton, chicken, tripe, calf's head, venison, tongue, sweetbread. —Raw, soft-boiled, poached; omelet, combined with chicken or oysters. Eat dry toast or stale bread with eggs. Farinaceous Foods. — Bread at least one day i;* old; brown bread, toast, rye, gluten, and graham 1 bread, zwieback, crackers, cream crackers, I cracked wheat, rice, sago, tapioca, macaroni, ar-1 rowroot, corn meal, hominy, wheaten grits, gra-| ham grits, rolled rye, rolled oats, rice cakes, A browned rice, baked flour. Vegetables. — These are best made into puree by passing through a colander or mashing,! Greens, spinach, lettuce, water-cresses, Frend beans, sweet com, green peas, asparagus, celery,J baked tomatoes, potatoes (but little). Dessert. — Fruit, rice, tapioca, Indian, andj farina puddings; custards — rice, snow, rennet,! sponge cake, floating island; orange charlotte,! gelatin creams, Wane mange, baked and stewedJ apples and pears, grapes, and all ripe fruits except! bananas and pineapples. No rich sauces.

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