Download Reliable Study Materials and full Test Banks at testbankmall.

com

Introduction to Coding Theory 2nd Bierbrauer

Solution Manual

https://testbankmall.com/product/introduction-to-coding-
theory-2nd-bierbrauer-solution-manual/

OR CLICK HERE

DOWLOAD NOW

Visit now to discover comprehensive Test Banks for All Subjects at testbankmall.com
 Instant digital products (PDF, ePub, MOBI) ready for you
Download now and discover formats that fit your needs...

Start reading on any device today!

Introduction to Cosmology 2nd Ryden Solution Manual

https://testbankmall.com/product/introduction-to-cosmology-2nd-ryden-
solution-manual/

testbankmall.com

Introduction to Process Control 2nd Romagnoli Solution

Manual

https://testbankmall.com/product/introduction-to-process-control-2nd-
romagnoli-solution-manual/

testbankmall.com

Solution Manual for An Introduction to Mechanics 2nd

Edition

https://testbankmall.com/product/solution-manual-for-an-introduction-
to-mechanics-2nd-edition/

testbankmall.com

Introduction to Compressible Fluid Flow 2nd Oosthuizen

Solution Manual

https://testbankmall.com/product/introduction-to-compressible-fluid-
flow-2nd-oosthuizen-solution-manual/

testbankmall.com
Solution Manual for Pearson’s Comprehensive Medical
Coding, 2nd Edition, Lorraine M. Papazian-Boyce

https://testbankmall.com/product/solution-manual-for-pearsons-
comprehensive-medical-coding-2nd-edition-lorraine-m-papazian-boyce/

testbankmall.com

Solution Manual for Introduction to Data Mining 2nd by Tan

https://testbankmall.com/product/solution-manual-for-introduction-to-
data-mining-2nd-by-tan/

testbankmall.com

Introduction to Proteins Structure Function and Motion 2nd

Kessel Solution Manual

https://testbankmall.com/product/introduction-to-proteins-structure-
function-and-motion-2nd-kessel-solution-manual/

testbankmall.com

Earth Materials Introduction to Mineralogy and Petrology

2nd Klein Solution Manual

https://testbankmall.com/product/earth-materials-introduction-to-
mineralogy-and-petrology-2nd-klein-solution-manual/

testbankmall.com

Solution Manual for Introduction to Biomedical Engineering

2nd Edition by Domach

https://testbankmall.com/product/solution-manual-for-introduction-to-
biomedical-engineering-2nd-edition-by-domach/

testbankmall.com
0111100
1110001

17
18 Introduction to Coding Theory, Second Edition Solutions Manual

These are 8 = 23 different codewords. Each nonzero codeword has weight

4. In particular d = 4. The parameters are [7, 3, 4]2 .

2.1.5. Compute the parameters [n, k, d]2 of the binary linear code generated
by

1100001101
G= 0011001011
0000110111

Find a nonzero codeword of minimum weight.

Again write out all codewords:

0000000000
1100001101
0011001011
0000110111
1111000110
1100111010
0011111100
1111110001

Again we have 8 = 23 codewords. The smallest nonzero weight is d = 5.

The parameters are [10, 3, 5]2 . The second word in the list has weight 5.

2.2 Block coding

Exercises 2.2
2.2.1. Follow through all stages of block coding for the input string 00101110
when transmission errors occur in coordinates 3, 7 and 14.

Nothing to say here. Just do it.

 Binary linear codes 19

2.3 The effect of coding

Exercises 2.3
2.3.1. Compute the block error probability of the repetition code of length 3,
seen as a code encoding blocks of length 4 into messages of length 12.

For example, 0010 is encoded 000000111000. No decoding error means no

error in each of the four blocks of length 3. For each block the probability of
no error is (1 − p)3 + 3p(1 − p)2 ≈ 1 − 3p2 . The total probability of no decoding
error is therefore
≈ (1 − 3p2 )4 ≈ 1 − 18p2
and the error probability is P ≈ 18p2 . This is very close to the case of the
binary Hamming code, which has a much higher information rate.

2.3.2. Compute information rate and block error probability for a code
[9, 5, 3]2 (it exists).

Information rate R = 5/9, probability of correct decoding

(1 − p)9 + 9p(1 − p)8 ≈ 1 + 36p2 − 72p2 ≈ 1 − 36p2 .

Block error probability P ≈ 36p2 .

2.3.3. Compute information rate and block error probability for a code
[23, 12, 7]2 (the binary Golay code).

R = 12/23. Probability 1 − P of no error

23 2 23 3
(1 − p)23 + 23p(1 − p)22 + p (1 − p)21 + p (1 − p)20
2 3

23
which is ≈ 1 − 4 p4 . The error probability is ≈ 8855p4 .

2.3.4. Show that the block error probability of a [n, k, 2e + 1]2 -code
n
is bounded (approximately) by pe+1 .
e+1

This generalizes our

Peearlier calculations. The probability 1 − P of correct
n i
decoding is at least p (1 − p)n−i (there are n error patterns with
i=0 i i
precisely i errors, the probability of each such pattern is pi (1−p)n−i ). See this
expression as a polynomial in p. The leading term (the P constant term) is of
course 1. Fix some exponent j. The coefficient of pj is e n
(−1)j−i n−i .
i=0 i j−i
20 Introduction to Coding Theory, Second Edition Solutions Manual

Our interpretation of binomial numbers in terms of subsets shows the following

identity:
n n−i n j
=
i j −i j i
(these are two ways of counting pairs of disjoint subsets, one of cardinality i,
the other of cardinality j − i, of an n-set). Our coefficient is therefore
e
n X j
( −1)j −i
j i=0 j −i

For j = 0 the result is 1 confirming that the leading term is 1. For 1 ≤ j ≤ e

the sum simply is the binomial expansion of (1 − 1)P j = 0, showing that those
e e+1−i e+1
i=0 ( − 1)
j
powers p do not occur. For j = e + 1 we have e+1−i =

(1 − 1)e+1 − 1 = −1.

2.4 Duality

Exercises 2.4
2.4.1. When is the all-1-word orthogonal to itself ?
The all−1-word is orthogonal to itself if the length n is even.
2.4.2. A code is self-dual if it equals its dual. Is there a self-dual [6, 3, 3]2 ?
There is no self-dual [6, 3, 3]2 .
As in particular each codeword must be orthogonal to itself, all weights must
be even. We would have a code [6, 3, 4]2 . The all−1-word is orthogonal to the
code and therefore contained in the code. All other codewords have weight
4. However, the sum of a word of weight 4 and the all−1-word has weight 2,
contradiction.
2.4.3. Find a (4, 8)-matrix in standard form (starting with the unit matrix I)
which generates a self-dual code (C ⊥ = C) with parameters [8, 4, 4]2 .

1000011 1
0100101 1
0010110 1
0001111 0

2.4.4. Find a generator matrix of the Hamming code [7, 4, 3]2 in standard
form. Use the P-transform to find a check matrix.
 Binary linear codes 21

In order to find a generator matrix in standard form simply pick those

codewords of H starting with the quadruples of weight 1. This yields the
generator matrix

1000011
0100101
G=
0010111
0001110

The P-transform yields the check matrix

0111100
1011010
1110001

2.4.5. Is there a self-dual [12, 6, 6]2 -code?

Write a generator matrix in standard form G = (I |P ) where P is a (6, 6) −
matrix. Because of self-duality the rows of P have odd weight, because of d =
6 they have weight 5. The sum of two rows of G has weight ≤ 4, contradiction.
2.4.6. Is there a [12, 6, 6]2 -code?
No. After puncturing (cancel the last coordinate in each codeword) an
[11, 6, 5]2 -code is obtained. It contradicts the sphere-packing bound.

2.5 Binary Hamming and Simplex codes

Exercises 2.5
2.5.1. Using matrix M3 , find at least 5 different codewords in the Hamming
code [7, 4, 3]2 .
The codewords in the Hamming code generated by matrix M3 : the rows
1001101, 0101011, 0010111, the pairwise sums 1100110, 1011010, 0111100
and 0000000, 1110001.
2.5.2. Use M4 and find at least 5 different codewords in H4 (2).
Similarly using M4 : there are 16 codewords.
2.5.3. Use the binary Hamming code [7, 4, 3]2 . Decode the received vectors
y1 = (1, 1, 0, 1, 1, 0, 0), y2 = (1, 1, 1, 1, 1, 1, 1),
y3 = (1, 1, 1, 0, 0, 0, 0).
22 Introduction to Coding Theory, Second Edition Solutions Manual
Decoding:
y1 = (1, 1, 0, 1, 1, 0, 0) 7→ (1, 1, 0, 1, 0, 0,
0). y2 = (1, 1, 1, 1, 1, 1, 1) 7→ y2 .
y3 = (1, 1, 1, 0, 0, 0, 0) 7→ (1, 1, 1, 0, 0, 0,
1).
2.5.4. Prove by induction on r that each nontrivial linear combination of the
rows of Mr (each nonzero word of the Simplex code Sr (2)) has weight 2r−1 .

For r = 1 and r = 2 this is immediately checked. Let r > 2. Order the

columns of Mr (this ordering is immaterial for our problem) such that in the
first row we have all zeroes on the left, the ones on the right. Then Mr has
the form
0 1 1
Mr =
Mr−1 0 Mr−1

(in the middle there is a column (1, 0)t ). Each linear combination not
involving the first row has weight 2r−2 + 2r−2 = 2r−1 . Adding the first row
yields weight 2r−2 + 1 + (2r−1 − 1 − 2r−2 ) = 2r−1 . Fortunately also the first
row has weight 2r−1 .

2.5.5. Show that the binary Simplex codes Sr (2), r ≥ 3 are self-orthogonal
(contained in their orthogonals).

Consider the generator matrix Mr . Each codeword is orthogonal to itself

as it has even weight 2r−1 . Compare row i and row j of Mr . The number of
coordinates where both have entry 1 is 2r−2 , which is even.

2.6 The principle of duality for binary linear codes

Exercises 2.6
2.6.1. Define q-ary orthogonal arrays for arbitrary q.

An array with n columns and entries from a q-set is a q-ary orthogonal

array of strength t if in the projection onto any set of t columns each t-tuple
of entries occurs the same number λ of times. We write the parameters as

OAλ (t, n, q).

2.6.2. Show that a binary orthogonal array of strength t > 1 also has strength
t − 1.
 Binary linear codes 23

Let A be a binary orthogonal array of strength t > 1. Consider any set of

t − 1 columns and embed it in a set of t columns. Because of strength t there
is a number λ such that every t-tuple occurs λ times in the projection onto
the t columns. This shows that every (t − 1)-tuple occurs 2λ times in the
projection onto the t − 1 columns.
2.6.3. Find a check matrix of S3 (2) by applying the P-transform to M3 . Use
this check matrix to prove that S3 (2) has minimum weight 4.
Application of the P-transform to M3 yields as generator matrix of the
Hamming code, check matrix of the Simplex code S3 (2), the matrix

1101000
1010100
H =
0110010
1110001

In order to prove that S3 (2) has minimum distance 4 we have to see that no
3 or less columns of H add up to 0. There is no 0-column, and there are no
two equal columns. Assume 3 columns add to 0. Clearly they are not all in
the right section, corresponding to the unit matrix. If two are on the right,
the one column on the left must have weight 2, contradiction. If one is on
the right, two on the left must add to a weight 1 column. This is not the
case. The remaining case is that all are on the left, but the sum of the 3 left
columns is (0, 0, 0, 1)t , contradiction.

2.6.4. Show that each perfect binary linear code of distance d = 3 has the
parameters of one of the binary Hamming codes.

We have 2n = 2k (1 + n). This shows that the length n has the form n =
2r − 1. This shows r + k = n, k = 2r − 1 − r.
2.6.5. Show that each perfect binary linear code of distance d = 3 is equivalent
to one of the binary Hamming codes.
Continuing from the previous exercise we see that a check matrix is an
(r, 2r −1)-matrix H which has no zero column (because d > 1) and no repeated
columns (as d > 2). It follows that the columns of H are precisely all nonzero
r-tuples in some order.
2.6.6. Describe an OA1 (n − 1, n, 2) for arbitrary length n.
This is the linear sum zero code: use as rows all binary n-tuples of even
weight.
Other documents randomly have
different content
The Project Gutenberg eBook of A Friend in
the Kitchen; Or, What to Cook and How to
Cook It.
 This ebook is for the use of anyone anywhere in the United
States and most other parts of the world at no cost and with
almost no restrictions whatsoever. You may copy it, give it away
or re-use it under the terms of the Project Gutenberg License
included with this ebook or online at www.gutenberg.org. If you
are not located in the United States, you will have to check the
laws of the country where you are located before using this
eBook.

Title: A Friend in the Kitchen; Or, What to Cook and How to

Cook It.

Author: Anna L. Colcord

Release date: February 19, 2020 [eBook #61451]

Most recently updated: October 17, 2024

Language: English

Credits: E-text prepared by Brian Wilson, Les Galloway, and the

Online Distributed Proofreading Team
(http://www.pgdp.net) from page images generously
made available by Internet Archive
(https://archive.org)

*** START OF THE PROJECT GUTENBERG EBOOK A FRIEND IN THE

KITCHEN; OR, WHAT TO COOK AND HOW TO COOK IT. ***
The Project Gutenberg eBook, A Friend in the Kitchen, by Anna L.
Colcord

Note: Images of the original pages are available through Internet

Archive. See
https://archive.org/details/friendinkitcheno01colc
THE AUTHOR
 A FRIEND IN THE
KITCHEN

OR
What to Cook and How to Cook It

CONTAINING
About 400 Choice Recipes Carefully Tested
TOGETHER WITH

Plain Directions on Healthful Cookery; How to Can Fruit; A Week’s Menu; Proper Food Combinations; Rules
for Dyspeptics; Food for Infants; Simple Dishes for the Sick; Wholesome Drinks; Useful Tables on Nutritive
Values of Foods; Time Required to Digest Foods; Weights and Measures for the Kitchen; etc.

By Mrs. Anna L. Colcord

Sixteenth Edition, 160th Thousand

“There is religion in a good loaf of bread.”

“Bad Cooking diminishes happiness and shortens life.”

Review and Herald Publishing Association

Takoma Park Station, Washington, D. C.
Copyrighted 1899, 1908 by the Author. All rights reserved.
 INDEX TO DEPARTMENTS

PAGE
Importance of Good Cooking 4
Soups 7
Cereals 13
Toasts 18
Breads 21
Fruits 35
Vegetables 47
Salads and Salad Dressings 58
Substitutes for Meats 60
Eggs 66
Omelets 68
Puddings 69
Custards and Creams 75
Sauces 77
Pies 80
Cakes 86
Wholesome Drinks 91
Specially Prepared Health Foods 94
Simple Dishes for the Sick 98
Food for Infants 101
Miscellaneous 102
A Week’s Menu 105
Sabbath Dinners 106
Food Combinations 107
Time Required to Digest Various Foods 107
Nutritive Value of Foods 108
How to Become a Vegetarian 109
Rules for Dyspeptics 110
The Pulse in Health 111
Weights and Measures for the Kitchen 111
Household Hints 111
 THE ART OF ARTS

Some maids are gifted with the art

Of painting like the masters;
To dullest canvas they impart
The freshness of the pastures.

While others, with their ready pen,

Find hours of busy pleasure
In polished prose, or then, again,
In light poetic measure.

Another, like a woodland bird,

May set the sad world ringing
With carols sweet as ever heard;
Here is the art of singing.

But there’s a maid and there’s an art

To which the world is looking,—
The nearest art unto the heart,—
The good old art of cooking.
—Selected.

PRACTICAL ’OLOGIES
Daughter.—“Yes, I’ve graduated, but now I must inform myself in
psychology, philology, bibli—“
Practical Mother.—“Stop right where you are: I have arranged for
you a thorough course in ‘roastology,’ ‘boilology,’ ‘stitchology,’
‘darnology,’ ‘patchology,’ and general domestic ‘hustleology.’ Now get
on your working clothes.”—Detroit Free Press.
 A little girl who, when having her Scripture lesson, was asked by
her sister Ruth, “Why did God make Eve?” replied, “To cook for
Adam, o‘ course.”—Christian World.

There are some tombstones upon which the inscription might very
properly be written, “He died a victim to poor cooking.”
 Preface

The object of this work is to furnish in an inexpensive and

convenient form, plain directions on healthful cookery. Special
attention has been given to the idea of presenting such recipes as
will tend to make the living of the family what it should be,—simple,
economical, wholesome, nutritious, palatable, and varied.
The housewife is often perplexed to know just what to cook; but if
she has at hand something which will suggest to her what she
desires but can not think of, she has that which is indeed a friend.
The author has tried to make the work sufficiently comprehensive
to answer the demands of an ordinary household.
The recipes for the preparation of grains, fruits, nuts, and
vegetables occupy a large portion of the work. Cream is mentioned
in a number of the recipes, but while its use is to be preferred
instead of butter, especially if sterilized, substitutes have generally
been suggested where it is not at hand or available.
Pains have been taken to make the recipes plain and explicit, and
yet as brief as possible consistent with these ends. The amount of
the various ingredients required has generally been indicated by
measure, rather than by weight, as this is usually more convenient
and time-saving.
It is hoped that this little work will be found to be a real friend in
the kitchen. That it may be such, and that it may prove a blessing to
thousands in many lands, is the sincere wish of—
The Author.
 IMPORTANCE OF GOOD COOKING

H
ealthful cookery is not receiving the attention which its
importance demands. Although we are living at a time when
eating and drinking are carried to excess, and when elaborate
bills of fare are frequently placed before us, yet plain, simple, and
healthful cookery occupies but a comparatively small place in the
culinary world to-day.
Good food is of primary importance. We live upon what we eat. It
is not sufficient, however, merely to select good food. To be well
digested and thoroughly assimilated the food must be properly
prepared. The best food may be spoiled in cooking. The kind of food
upon which we live, and the manner in which it is prepared,
determines largely our physical well-being, and consequently much
of our happiness or misery in this life.

“For love, nor honor, wealth, nor power,

Can give the heart a cheerful hour
When health is lost. Be timely wise;
With health all taste of pleasure flies.”

Moreover, the mind is affected by the condition of the body, and

the morals by the state of the mind. As, therefore, cooking
determines to a large degree the condition of the body, it must also
affect to a considerable extent our moral and spiritual welfare. It is
not too much to say, therefore, that there is religion in good cooking.
It has been truly said that “the cook fills an important place in the
household. She is preparing food to be taken into the stomach, to
form brain, bone, and muscle. The health of all the members of the
family depends largely upon her skill and intelligence.” As the lives of
those on a steamship are in the hands of the helmsman, so the lives
and the health of the members of the family are, to a great degree,
in the hands of the one who prepares their meals.
Thousands are dying annually as the result of poor cooking. Food
poorly prepared is not nutritious, and can not, therefore, make good
blood.
Some may say they have no natural ability to cook; but any one
having ordinary intelligence, with a little effort, care, and proper
directions, can learn to cook well. And surely the health of the family
ought to be of sufficient importance to inspire every mother with
ambition to learn how to cook.
Mothers should also teach their daughters the mysteries of good
cooking. They should show them that this is an essential part of
their education,—more essential than the study of music, fancy
work, the dead languages, or the sciences. The knowledge of these
latter without the knowledge of how to care for the body and
provide it with suitable nourishment, is of little worth. Meredith hit
upon a great truth when he said:—

“We may live without music, poetry, and art;

We may live without conscience, and live without heart,
We may live without friends; we may live without books;
But civilized man can not live without cooks.”

No young woman should contemplate marriage until she has first

acquired a practical knowledge of simple cookery, for this is
essential, whether she expects to do the cooking herself, or
supervise the maid. Although bread is the staff of life, it is a sad fact
that a large proportion of the daughters of the present generation do
not know how to make a good loaf of bread. They have not been
instructed in the useful art of cookery, so that when they have
families of their own they can provide for their tables a well-cooked
dinner, prepared with nicety, so that they would not blush to place it
before their most esteemed friends.
There has never been an age so noted for dyspeptics as the
present, and there was perhaps never before a time when there was
a greater scarcity of good cooks.

“Though we boast of modern progress as aloft we proudly soar

Above untutored cannibals whose habits we deplore,
Yet in our daily papers any day you chance to look
You may find this advertisement: ‘Wanted—A Girl to Cook.’”

Good cooking does not consist in the preparation of highly

seasoned foods to pamper a perverted appetite, but in cooking with
simplicity, variety, and skill natural foods in a palatable and
wholesome manner. To assist in this direction is the object of this
little work.
But no workman can work without materials and tools. The
necessary materials for cooking are indicated in the recipes given in
this book. Illustrations of many of the most necessary and useful
cooking utensils will be found scattered throughout the work.
A very convenient and easily constructed wall rack, which may be
placed over the kitchen work table, is shown in the following cut:
 O hour of all hours, the most pleasant on earth,
Happy hour of our dinners!—Meredith.

Soup rejoices the stomach, and disposes it to receive and digest other food.—
Brillat Savarin.
It is important that we relish the food we eat.—Christian Temperance.

S
oup is easily prepared, economical, and when made from
healthful materials, is a very wholesome article of diet. It adds
much to the elegance and relish of a dinner, and, if taken in
small quantities, is a good means of preparing the whole system to
assimilate a hearty meal.
Soups afford an excellent opportunity for using left-over foods
which might otherwise be wasted. A combination of vegetables left
over from the previous day, such as a cupful of mashed potatoes,
some stewed peas, beans, or lentils, a few spoonfuls of boiled rice,
stewed tomatoes, or other bits of vegetables or grains, if in good
order, make a very palatable and nourishing soup. The vegetables
should be put all together in a saucepan with enough water to cover
them, let simmer for an hour or two, then rubbed through a
colander, and returned to the saucepan with sufficient water added
to make the soup of proper consistency, reheated, seasoned, and
served.
For seasoning soup, a few spoonfuls of cream, or a little butter or
nut butter may be used, though, if properly made, it is quite
relishable without.
We wish all our readers success with the following simple but
delicious kinds.

BEAN SOUP
For two quarts of soup soak one pint of beans overnight. In
the morning drain, and put to cook in cold water, adding one-
third cup of well-washed rice if desired; boil slowly for about
two hours. When done, rub through a colander, thin with boiling
water, and season with a little butter and salt.

POTATO SOUP
Pare and slice three medium-sized potatoes, and put to cook
with a tablespoonful of chopped onion, or stalk of celery
chopped fine, in sufficient water to cover. If celery is not at
hand, one-half teaspoonful of celery salt may be used instead.
Melt two tablespoonfuls of butter in a saucepan over the fire,
then add two tablespoonfuls of flour, stir well, and cook one
minute; then add gradually one quart of milk, stirring constantly
until thickened. Simmer for ten minutes. As soon as the
potatoes are done, and the water nearly absorbed, rub, without
draining, through a colander, and add them to the hot,
thickened milk. Season with salt, and serve.

GREEN PEA SOUP

Add to a quart of green peas a teaspoonful of sugar and
enough water to cover; cook gently until tender, and the water
quite absorbed. Then rub through a colander, add a quart of
milk, salt to taste, and return to the fire. Heat to boiling, then
add a spoonful of flour, mixed smooth with a little butter, then to
a thin paste with a little of the soup. Simmer for a few minutes,
and serve with croutons. If desired, a little onion or celery may
be added for seasoning during the last few minutes of cooking,
and then be removed.

SPLIT PEA SOUP

Wash one cupful of dried, split peas, and soak for several
hours, or overnight, in cold water. Then put to cook in three
pints of cold water, and boil slowly until thoroughly dissolved,
adding more water occasionally to keep the quantity good. Stir
up frequently from the bottom of the kettle. Rub through a
colander; add water or rich milk to make the proper consistency,
and return to the fire. Brown slightly one tablespoonful of flour
in a tablespoonful of butter or cooking oil, then thin it with a
few spoonfuls of the hot soup; stir this into the boiling soup,
with salt to taste; simmer for ten minutes, and serve. An onion
chopped fine and browned with the flour may be used for
seasoning; also a cupful of tomatoes may be cooked with the
peas before straining, if desired.

SPLIT PEA AND VERMICELLI SOUP

 Make the soup as above. Cook one-half cup of vermicelli in a
cupful of boiling water for ten minutes and add to the soup.

TOMATO SOUP
Put a quart can of tomatoes in a porcelain stewpan, add a
pint of water, and stew until well done. Brown lightly in a frying-
pan a tablespoonful of finely chopped onion in a tablespoonful
of butter or cooking oil; then mix in a tablespoonful of flour or
cornstarch; thin this with a little of the soup, and then stir it into
the soup. Simmer for ten minutes, run through a colander,
reheat, add salt to taste, and serve hot with croutons.

CREAM OF TOMATO SOUP

Take two cupfuls of canned or fresh tomatoes, add a cupful of
water, one teaspoonful of minced onion, and, if desired, a little
chopped celery; stew till tender, then rub through a colander.
Heat one quart of milk to boiling. Have mixed smooth one
tablespoonful of butter and one level tablespoonful of flour, then
thin with a little of the hot milk. Stir this into the milk as soon as
it starts to boil, and cook for several minutes, adding salt to
taste. Then add the tomatoes. Do not cook or let stand after the
tomatoes are added, but serve at once.

LENTIL SOUP
Cook one cupful of lentils, previously soaked an hour or two
in about a quart of water, until tender. Rub through a colander;
return to the fire, adding enough boiling water to make a quart
in all, a small onion cut in slices, and salt to taste. When heated
to boiling, thicken to the consistency of cream with browned
flour. Season with a little butter or a few spoonfuls of sweet
cream. If butter is used it should be mixed or braided with the
flour, then thinned with enough of the soup so that it can be
easily poured in. Simmer for ten minutes after adding the flour.
Remove the onion before serving. The German or dark lentils
are usually cheaper than the Egyptian or red lentils.

LENTIL AND TOMATO SOUP

Soak one cupful of lentils in cold water for a few hours, then
cook in a quart of water until tender, with one small onion, three
or four fresh tomatoes, or two cupfuls of stewed ones, and a
tablespoonful of nut butter, if desired. Rub through a colander,
add hot water to make three pints in all, reheat to boiling, and
slightly thicken with a spoonful of browned flour mixed with a
little cold water. Season with a small lump of butter or a few
spoonfuls of cream.

TOMATO AND MACARONI SOUP

Drop a cupful of macaroni broken into small pieces into three
or four cupfuls of boiling, slightly salted, water; boil from thirty
to sixty minutes, or until tender, the length of time required
depending upon whether the macaroni is fresh or stale. Have
stewing one quart of fresh or canned tomatoes, and when done,
rub through a colander; drain the macaroni, and add it to the
tomatoes, with hot water to make about three pints in all.
Reheat, season with salt and a little butter, and, after removing
from the fire, add a few spoonfuls of sweet cream if convenient.
Serve as soon as the cream is added.

RICE SOUP
Wash one-third cup of rice and put to cook in about three
cupfuls of water, adding a little salt; cook until tender. Then add
one quart of milk, and salt to taste; reheat to boiling. Have
ready a tablespoonful of butter mixed smooth with a
tablespoonful of flour, then made thin with a little of the hot
milk; pour this into the soup and simmer for ten minutes. Celery
may be added for flavoring if desired. Also, if desired richer, a
beaten yolk of egg, first mixed with a few spoonfuls of the hot
soup to prevent coagulating, may be added to the soup a few
minutes before serving.

SAGO PEA SOUP

Wash, soak, and cook one cupful of split peas in plenty of
water until tender; rub through a colander, return to the fire,
adding enough hot water to make three pints in all, and a few
slices of onion. Wash three tablespoonfuls of sago in warm
water, and stir gradually into the soup; simmer for a half-hour,
or until well dissolved. Remove the onion, and season with salt.
Add a few spoonfuls of thin cream or rich milk to the beaten
yolk of an egg, and stir into the soup a few minutes before
serving.

SAGO FRUIT SOUP (SUMMER)

Soak one-half cup of sago for an hour in a cup of cold water;
then add a quart of hot water, and simmer until transparent. In
the meantime cook together one cup of prunes and one-half
cup of raisins in a small quantity of water. When the sago is
transparent, add the fruit, together with one-half cup of currant,
plum, or some other tart fruit juice, and one-half cup of sugar.
This will make three pints of soup. Serve hot with croutons.
Instead of the above, rice with dried apricots, and prune or
currant juice may be used.

VEGETABLE SOUP (SUMMER)

 Take a cupful each of chopped turnips, carrots, cauliflower or
cabbage, several young onions cut fine, one cupful of green
peas, one tablespoonful parsley or bay leaves for flavoring, and
stew together in a stewpan with water to cover for six or eight
minutes; then drain, cover with fresh boiling water, and stew
slowly until tender, and the water nearly absorbed. Strain
through a colander. Add enough hot rich milk or cream to make
quite thin, salt to taste, reheat, and serve.

VEGETABLE SOUP (WINTER)

Put two tablespoonfuls of butter into a stewpan or soup
kettle, add one onion chopped fine, and brown nicely; stir
frequently to prevent burning. To this add a tablespoonful of
flour, mix thoroughly, then pour in slowly a pint of hot water,
stirring to keep smooth. Add to this one-half cupful each of
chopped carrots, turnips, and celery, one cupful of tomatoes, a
teaspoonful of salt, a tablespoonful of chopped or powdered
parsley, bay leaves or thyme, and a slice of bread toasted very
brown. Boil two potatoes for ten minutes, drain, and add them
to the soup. Simmer all till well done, run through a colander,
add hot water to make of proper consistency, a little more salt if
desired, and serve hot.

VEGETABLE SOUP STOCK

Put into a kettle one quart of tomatoes, three pints of water,
and place over the fire; add one onion, one or two pared
potatoes, and one carrot, all finely chopped, one teaspoonful of
celery salt, two bay leaves, and cook slowly for one hour. Run
through a colander, and add salt to taste. Add to this cooked
macaroni, spaghetti, vermicelli, corn, or rice.

BARLEY SOUP
 Cook a cupful of pearl barley in three pints of water for
several hours, adding water as needed to keep the quantity
good. When done, add salt and a little cream, or the beaten
yolk of an egg.

NOODLE SOUP
Beat the yolks of two eggs thoroughly, then add one cup of
sifted flour, and knead well for five or ten minutes; divide into
four parts, roll each part nearly as thin as a knife blade, and
place on a clean cloth near the fire to dry. When dried
sufficiently so that they will not stick together when rolled up, or
be so dry as to be brittle, roll each piece up into a roll, and with
a sharp knife cut or shave crosswise into very narrow slices,
about one-twelfth of an inch in width. Shake out well, and let
dry thoroughly. Then drop into hot salted water, and boil twenty
minutes; drain off the water well, add a quart of milk, salt to
taste, reheat, and serve. Noodles may be added to other soups
instead of macaroni.

ASPARAGUS SOUP
Take two bundles of fresh, tender asparagus, wash, cut into
short lengths, and put to cook in a quart of hot water. Let cook
slowly till tender, and the water reduced one-half; rub through a
colander, add three cups of milk, a spoonful or two of cream,
and salt to taste. Let heat to boiling, and serve with croutons. A
half cup of well-cooked rice may be stirred into the soup before
serving if desired.

FOUNDATION FOR CREAM OF VEGETABLE

SOUPS
 Rub one tablespoonful each of butter and flour to a cream,
then slowly pour into it one quart of boiling milk, stirring well.
Allow to thicken, add salt to taste, and the seasoning and
ingredients, as canned corn, peas, celery, asparagus, salsify,
etc., desired for the soup. To make the soup richer, a beaten
egg, or a few spoonfuls of cream may be put into the tureen
before turning in the soup.

CROUTONS FOR SOUP

Cut bread into small cubes from one-half inch to an inch
square, and brown in a moderate oven. A spoonful or two of the
croutons may be placed in each plate, and the hot soup turned
over them, or placed in a dish on the table for use as desired.

BROWNED FLOUR FOR SOUPS

Spread a small quantity of flour on shallow tins, and brown
lightly in a moderately hot oven; stir often enough to prevent
any part from scorching. A quantity may be prepared and put
away in covered jars for use.

SEASONING FOR SOUPS

Ground nuts with herbs, dried and powdered nicely, flavor
and enrich vegetable soups, gravies, and sauces.

HERBS FOR SOUPS

Herbs, such as bay leaves, parsley, thyme, etc., are valuable
for flavoring soups, savories, and gravies. They can be obtained
at a druggists, and a few cents’ worth will last a long time.
 “O stay me with rice and with porridge
O comfort me sweetly with grits!
Baked beans give me plenty of courage,
And cracked wheat enlivens my wits.”

No one should adopt an impoverished diet.

Bring me my breakfast—oatmeal and boiled eggs.—A. T. Stewart, the millionaire.
Carlyle, catching a glimpse of Macaulay’s face, once remarked, “Well, any one
can see that you are an honest, good sort of a fellow, made out of oatmeal.”
Dr. Johnson, who entertained a great dislike for the Scots, and lost no
opportunity of saying bitter things against them, once defined oats as “in Scotland
food for Scotchmen; but in England, food for horses.” He was well answered by
the indignant Scotchman, who replied, “Yes, and where can you find such men as
in Scotland, or such horses as in England?”

M
ost grains require prolonged cooking, and slow cooking is
preferable to fast. They are frequently served in the form of
mush, and too often in an underdone state. Thorough cooking
not only breaks up the food, but partially digests the starch
contained in it.
 Salt should be added to the water before stirring in the grain or
meal.
All grains and meals should be put into actively boiling water to
prevent them from having a raw taste, and allowed to boil fast until
they “set,” or thicken, and cease sinking to the bottom; till then they
should be stirred frequently, but gently, to prevent burning. After the
grain has thickened, it should be stirred very little, or none at all.
Enough grain or meal should be used to make the mush quite
thick and glutinous when done. Watery or sloppy mush is neither
palatable nor strengthening to the digestive organs when used
constantly. In fact, it should not be considered necessary to have
mush every morning. A change occasionally to drier foods is better
for the digestion.
An excellent utensil for cooking grains is a milk
or mush boiler, generally called a double boiler.
This consists of one vessel set inside of another,
the inner one containing the grain to be cooked,
the other partly filled with boiling water. An
ordinary saucepan, however, will do very well, if
smooth, and by greasing the inside with a little
Double Boiler butter before putting in the water, the tendency
of the grain to adhere to the saucepan will be
greatly obviated.
If a double boiler is used, allow the grain to boil in the inner vessel
standing directly over the range until it “sets,” then cover and place
in the outer vessel, the water in which must also be boiling in order
that the cooking process be not checked; then leave to cook slowly
until done. From three to four hours is not too long when the double
boiler is used. Grain prepared in this way may be cooked on the
previous day and simply warmed up again the next morning for
breakfast. What is left over from any meal may be used in the next
preparation.