BRAN BREAD.
Beat the whites of three eggs to a stiff snow, add a little salt, and mix with two tablespoonfuls of fine, sifted bran, and two of fine rye nuts. Put the mixture on a pie tin and bake in a very moderate oven. Leave the door open. Serve with apple salad and lettuce.
BOSTON BROWN BREAD.
Mix together one cup of coarse corn meal, one of rye flour, one of graham flour, and a teaspoonful of salt. Dissolve two teaspoonfuls of soda in two cupfuls of sour milk and mix with the flour, adding three-fourths cup of molasses. Pour into narrow, oiled tins, and steam for four hours. Serve with lettuce, celery and apple, or tomato salad, and nut butter.
WHITE MUFFINS.
Use mixed flour, or rice and wheat as suggested for white bread. Mix with baking powder and salt. Use two eggs and about one and one-half cups of rich milk to about three cups of flour. Serve with tomato or peas puree and lettuce for breakfast or supper.
PASTRY FOR TARTS OR PIES.
Mix one and a half cups of white flour with one-half cup of rice flour. Add one-half teaspoonful of salt, shorten the flour with three tablespoonfuls of butter and three of oil. Then add to it the yolks of two eggs beaten with sufficient ice cold water and a little flavoring to make a paste which is not very stiff. Roll it several times, then cover and put it in the ice box for an hour.
Avoid fresh breads, inferior cakes and pastry. Do not eat unless you are hungry. Do not over-indulge in athletic or any other kind of exercise. Remember that natural feeding, pure air and sufficient sleep call for natural breathing and natural exercise. Unnatural feeding and late hours create disease or nervousness.