True food values and their low costs

having batter at the top. Bake in a moderate oven for half an hour. Serve with sweetened cream. This is an excellent way of using second quality peaches. Orange Pudding Take enough puff paste to line a pie dish, the juice of three large oranges, the yolks of three eggs, quarter of a pound of sugar and half pint of milk. Mix all together, leaving out two ounces of sugar, and bake in a moderate oven for half an hour. Whip the whites of the eggs until stiff, stir in the remainder of the sugar, then pour this over the pudding, and bake a golden color. Vanilla Snow Pudding One cup of rice, five cups of salted water; boil for twenty minutes, then add half cup sweet cream, half cup sugar, one tablespoon butter, and fold in the stiffly beaten whites of two eggs. Flavor with vanilla. Pile on dish and serve cold. Coffee Souffle Vi dtp milk 1 tablespoon gelatine VA cups coffee A good pinch of salt Vi cttp sugar 3 eggs If you have coffee left over from breakfast or dinner, by no means allow it to be thrown away, but see that it is saved from day to day and kept in a bottle, as it can be used in many ways. One of the best ways of using the coffee is in the making of coffee jelly. But there are others as nice. For instance, there is coffee souffle, which will please every member of the family. First soak the gelatin for an hour in cold water. Then mix with the coffee, milk, and half of the sugar. Heat in a double boiler. Beat the yolks of the eggs slightly, add what is left of the sugar and the salt, and pour slowly into the coffee mixture. Cook until the mixture becomes thick, and then add the whites of the eggs beaten stiffly, and a half teaspoon of vanilla. Beat the whole thoroughly and turn into a mould. CHAPTER XXXVII How Food Frauds may be Frustrated The increasing frequency of prosecutions under the Food and Drugs Act, against tradesmen for selling dangerous and adulterated food, has justly caused a feeling of uneasiness among the public as to what they are really getting for their money. When it is reflected that the number of inspectors is not nearly sufficient properly to check the evil, and that, moreover, even when dishonest shopkeepers are detected, their nefarious profits are so large that they are content to risk prosecution again and again rather than give up selling adulterated goods, any feeling of uneasiness that exists must be increased tenfold. The pure food law, which went into effect January i, 1907, has done much toward checking the wholesale and gross violation of foods imposed upon the people by unscrupulous firms. Yet, however severe the punishment, and however closely the various frauds are watched, many will still be inclined to beat the law. The only certain check on adulteration is one applied by the housewife herself, and I propose to give some simple hints whereby any one can tell at once what it is one is buying. Thea methods are used by the trade to protect itself against dishonest manufacturers and merchants and the very mention of them will send a shiver down the spine of the "margarine-for-butter" man. One of the commonest of all swindles isselling margarine for butter, and when it is reflected that the former can be purchased wholesale at about seven cents per pound, and when sold as butter fetches from thirty to forty cents, it is hardly surprising. Best margarine is probably as wholesome as butter, but some of the cheap makes have been adulterated with tallow and glucose, and in some cases have even contained the early stages of the tape-worm. There are a number of very simple ways of detecting margarine in butter, or distinguishing margarine from butter. For example, if a small piece of the suspected article be rubbed violently between the hands a tallowy smell will be observed if it contains margarine. I