APPLE SOUP
2 Cups of apple.
2 Cups of water.
2 Teaspoons of corn-starch.
1½ Tablespoons of sugar.
1 Saltspoon of cinnamon.
A bit of salt.
Stew the apple in the water until it is very soft. Then mix together into a smooth paste the corn-starch, sugar, salt, and cinnamon with a little cold water. Pour this into the apple, and boil for five minutes. Strain it into a soup-tureen, and keep hot until ready to serve. This is very good eaten with hot buttered sippets.
OYSTERS
Oysters are a highly prized food, though why it is difficult to say, as they are neither very easy of digestion nor very nutritious. But they possess a delicate insinuating flavor that is generally acceptable to most palates, and probably are really valuable for the salts which they contain.
The composition of oysters (Payen's analysis) is as follows:
| Nitrogenous matter | 14.010% |
| Fat | 1.515% |
| Saline substances | 2.695% |
| Water | 80.385% |
| Non-nitrogenous matter and waste | 1.395% |
| ———— | |
| Total | 100.000 |
According to Professor Mott's Chart of the Composition, Digestibility, and Nutritive Value of Foods, from actual experiment the time required for the digestion of oysters is as follows: