Force	strawberries	through	sieve.	Add	granulated	Sugar	and
	corn	syrup.	Stir	to	dissolve	sugar.	Pour	into	I*/	2	qt.	melon
	mould.	Freeze	until	edges	are	firm.	Soften	gelatine	in	cold	water.
	Dissolve	over	hot	water.	Cool.	Combine	remaining	ingredients.
	Add	gelatine.	Mix	well.	Spoon	over	partially	frozen	berries.
	Freeze	until	firm.	Invert	on	platter	to	serve.	Makes	8	servings.
	STUFFED	APPLES
	8	cooking	apples	of	good	shape	4-6	ozs.	stoned	dates
	1	good	dessertspoon	golden	syrup	1	small	dessertspoon	water
	1	small	dessertspoon	lemon	juice	1	oz.	butter
	2	ozs.	walnuts
	Core	apples.	Slice	dates	into	small	saucepan	and	add	remain-
	ing	ingredients,	reserving	y	4	oz.	of	the	butter.	Heat	gently,
	stirring	continuously	until	the	mixture	forms	a	paste.	Stuff	into
	apples,	and	top	each	with	a	knob	of	butter.	Bake	in	a	fireproof
	dish,	with	enough	water	to	cover	the	bottom.
	VIENNESE	APRICOT	-NUT	TORTE
	Cream	together	l	/	2	cup	each	shortening	and	cream	cheese.
	Then	work	in	2	tablespoons	powdered	sugar	*/	2	teaspoon	salt	and
	1%	cup	sifted	cake	flour.	Transfer	2/,	of	the	dough	to	a	slightly
	floured	board	or	pastry	cloth,	and	roll	to	^	m	-	m	thickness.	Fit
	into	an	oiled	shallow	pan,	7	in.	x	llin.	Cover	the	top	with	1/4	cup
	apricot	jam	and	sprinkle	over	*/	4	cup	fine-minced	filberts.	Top	with
	criss	-	cross	strips	made	from	the	remaining	pastry.	Bake	in	a	hoi
	oven	400	F.	about	20	min.,	or	until	the	pastry	is	golden	brown.
	When	partly	cooled	dust	with	confectioner's	sugar;	serve	warm	or
	cold,	cut	in	2	l	/	2	in.	squares.
	ZABAGLIONE	(Creme	Sambaglione)
	6	eggs	y^	cup	Marsala	wine
	l	/	2	cup	sugar	(scant)
	Separate	the	yolks	from	the	whites.	Beat	egg	whites	almost	-
	but	not	quite	-stiff.	Beat	the	yolks	lightly	with	the	sugar	and
	wine.	Place	in	a	double	boiler	over	simmering	water	and	stir
	constantly	and	smoothly	until	the	yolks	thicken.	Remove	from	the
	flame,	stir	in	the	egg	whites	quickly.	Serve	warm	in	custard	cups
	or	small	goblets.	This	dessert	cannot	wait.
	10Q
	1.4.JO


MOUSSE	A'	L'	ORANGE
	5	eggs	2	to	3	tablespoons	cream	3	l	/	2	Leaves	gelatine
	1	orange	3^	ozs.	castor	sugar	2	tablespoons	apricot
	Loaf	sugar	jam
	Take	3	whole	eggs	and	2	yolks	and	put	into	a	bowl	with	3}4
	ozs.	castor	sugar,	and	the	grated	rind	of	1	orange,	whip	over	hot
	water	until	very	stiff.	Remove	and	stir	in	3^4	leaves	Gelatine
	which	have	been	dissolved	in	a	little	orange	juice.	Fold	in	2	to	3
	tablespoons	of	cream;	and	add	a	little	Carmine	for	colour.	Pour
	into	a	mould	to	set.	Unmould	and	garnish	with,	sections	of	peeled
	orange	and	pour	over	it	a	syrup	made	by	the	following	method:
	Put	into	a	Pan	the	juice	of	1	orange.
	2	large	tablespoons	apricot	jam
	and	a	handful	of	loaf	sugar
	Cook	down	to	a	thin	syrup,	and	serve.	Chinese	eggs	being
	small	five	are	required,	and	2	leaves	of	gelatine	are	sufficient	for
	this.
	MOUSSE	AU	CHOCOLATE.
	Put	l	/	2	lb.	good	sweet	chocolate	in	a	basin	to	soften,	standing
	the	basin	in	hot	water	over	the	fire.	Put	in	a	few	drops	of	vanilla
	essence.	Remove	from	the	fire	and	add	8	yolks	of	new	laid	eggs.
	Whip	up	whites	very	stiffly	and	then	mix	all	together	and	place	in
	glasses	ready	for	serving.	(If	too	stiff	add	little	Carnation	Cream).
	Decorate	with	whipped	cream.	This	pudding	must	be	made	12
	hours	before	serving.
	NOUGAT	DATE	PUDDING.
	%	cup	dried,	finely	1	teaspoon	baking	1	cup	chopped	dates
	sifted	breadcrumbs	powder	y	2	cup	chopped
	%	cup	sugar	Pinch	of	salt	walnuts
	Vanilla	3	eggs	Cream	or	ice	cream
	Mix	breadcrumbs	well	with	baking	powder	and	add	dates	and
	nuts.	Beat	egg	whites	stiffly	with	pinch	of	salt,	gradually	add	%
	cup	of	sugar	and	beat	well.	Beat	egg	yolks	with	rest	of	sugar	and
	add	vanilla.	Stir	in	walnuts	and	dates	and	fold	in	beaten	egg	whites.
	Crease	a	caketin,	dust	with	cornflour,	spread	prepared	mixture	into
	tin	and	bake	slowly	until	surface	feels	firm	to	touch	about	45
	minutes	Cool	in	tin.	Cut	into	squares	and	serve	topped	with
	whipped	cream	or	ice	cream.
	124


1	tablespoon	gelatine	to	l	/	4	cup	cold	water	(set	aside).
	In	cold	double	boiler,	beat	3	egg	yolks	slightly.
	Add	1	cup	crushed	pineapple	(syrup	and	all)
	1	tablespoon	grated	lemon	peel	%	cup	sugar
	2	tablespoons	lemon	juice
	Cook	over	hot	water,	stirring	until	thick,	add	gelatine,	stir	until
	melted,	remove	from	heat.
	Put	1	cup	soft	cottage	cheese	through	wire	strainer,	add	to	hot
	mixture	and	cook	till	beginning	to	thicken.	Beat	3	egg	whites,
	with	%	teaspoon	salt,	when	stiff,	gradually	beat	in	*/	2	cup	sugar,
	and	fold	into	pineapple	cheese	mixture.	Heap	in	chilled	crust
	sprinkle	with	reserved	crumbs,	and	chill	3	hours	or	longer.
	*	Always	keep	in	the	refrigerator	3	or	4	tins	of	Carnation	Milk
	which	have	been	put	into	cold	water,	brought	to	the	boil,	and
	boiled	for	20	minutes.	Take	the	tins	out	of	saucepan,	leave	to	cool
	then	put	into	refrigerator.	The	colder	they	are	the	better	they
	whip.
	PINEAPPLE	ICE	BOX	CAKE.
	1	pkt.	Knox's	gelatine	^	cup	pineapple	juice
	1	tablespoon	lemon	juice	1	cup	crushed	pineapple
	1	tin	carnation	milk	y	2	cup	sugar
	Lady	fingers	or	stale	sponge	%	teaspoon	salt
	cake
	Put	in	small	saucepan	*/	2	cup	sugar,	y	2	cup	pineapple	juice,
	lemon	juice,	salt	and	gelatine,	warm	it	and	stir	until	sugar	and
	gelatine	have	dissolved.	Put	Carnation	milk,	or	any	evaporated
	milk,	into	a	basin	(which	must	have	been	boiled	for	20	minutes
	the	previous	day	and	thoroughly	chilled)	and	beat	until	thick
	and	twice	the	quantity.	Then	fold	in	gelatine	mixture	from	small
	saucepan,	and	lastly	fold	in	1	cup	crushed	pineapple.
	A	cake	tin	must	be	prepared	first,	and	lined	with	sponge
	fingers	round	the	sides	and	bottom.	Pour	in	the	mixture	and
	leave	to	set	in	refrigerator	for	4	hours	decorate	with	whipped	cream,
	pieces	of	pineapple	and	cherries.
	To	keep	fingers	in	place	make	a	little	custard	and	stick	edges
	of	biscuits	in	this.	They	will	then	stick	together	and	stand,	up.
	This	Ice	Box	Cake	can	be	varied	with	different	fruits	in
	season,	raspberries	being	particularly	good;	also	cut	up	ginger	and
	ginger	juice	in	place	of	pineapple	juice.
	Serves	12	persons.
	128


PINEAPPLE	SURPRISE
	1	pineapple	(to	cut	into	6	fair-sized	slices)
	1	Ib.	raspberries	(or	other	berry	fruit)
	y	2	cup	granulated	sugar	2	egg-whites
	2	tablespoonfuls	castor	sugar
	Gently	stew	raspberries	for	a	few	minutes	with	granulated
	sugar,	taking	care	not	to	let	the	berries	become	mushy.	Peel
	pineapple	and	cut	off	one	end.	Hollow	out	hard	core	with	sharp
	knife.	Pack	half	the	raspberries,	drained	of	syrup,	into	hollow
	centre	of	pineapple,	and	place	pineapple	on	baking	dish.
	Beat	egg-whites	until	stiff	and	fold	in	castor	sugar.	Roughly
	pile	meringue	all	over	stuffed	pineapple,	covering	it	completely.
	Place	in	a	slow	oven	until	pale	golden	brown.
	Serve	on	a	deep	plate	with	remaining	raspberries	in	their
	syrup	poured	around.	Whipped	cream	or	cream	substitute	can	be
	handed	separately.	Equally	good	hot	or	cold.
	Time	required:	fifteen	minutes	for	preparation	and	about
	thirty	minutes'	cooking	in	a	slow	oven.
	QUEEN	OF	PUDDINGS	(AND	IT	IS!)
	Put	into	baking	dish	the	following:
	1	scant	cup	of	bread	crumbs	(no	crusts)	l	/^	teaspoon	salt
	1	grated	lemon	rind	l	/	2	scant	cup	sugar
	Pour	over	this	2	cups	of	warm	milk,	add	1	teaspoon	of	butter
	and	stir,	then	fold	in	4	egg	yolks	(slightly	beaten).
	Bake	at	375	for	25	to	35	minutes	(until	the	custard	is	set.
	Watch	it	closely,	or	it	will	curdle	if	too	done!)
	Milk	should	be	quite	warm	(but	if	too	hot,	will	lump	the
	crumbs).	When	set,	take	out	and	spread	the	top	with	red	or	black
	current	jelly	and	top	with	4	egg	whites	beaten	to	which	has	been
	added	2	tablespoons	sugar.	Put	back	in	oven	until	golden	brown
	or	let	it	brown	quickly	under	the	grill.	Serve	warm.
	RHUBARB
	(1)	Clean	and	chop	into	small	lengths	a	good	-sized	bundle	of
	rhubarb.	Place	in	Casserole	add	the	juice	of	an	orange	or
	lemon	and	1	oz.	of	butter.	Sprinkle	4	heaped	tablespoon	-
	fuls	of	brown	sugar	over	the	top.	Cover	and	bake	in	a
	very	slow	oven	(no	water	in	this	recipe).
	129


Pastries	A	Pies
	MAXIMS
	Never	get	in	a	muddle.	After	washing	the	hands	well,	don't
	be	afraid	to	use	them	in	cooking.
	Don't	boil	a	quart	of	water	on	the	gas	stove,	when	you	only
	require	half	a	pint.
	Creaming	a	thing,	means	to	stir	and	beat	until	it	becomes	like
	a	thick	smooth	cream.	Always	see	the	oven	is	the	required	heat
	before	putting	in	the	article	to	be	baked.
	Always	sift	flour	before	using	it	for	anything.
	Always	use	the	best	ingredients	in	everything	used	for	cooking
	but	don't	be	wasteful	or	extravagant.	Don't	be	afraid	to	dirty	the
	hand's	they	will	wash.
	PIE	POINTS
	1.	For	a	crumbly	pastry,	work	shortening	into	flour	finely.
	2.	For	a	flaky	pastry,	work	shortening	until	its	the	size	of	small
	peas:	and	have	water	cold	or	iced.
	3.	In	cutting	shortening,	use	2	knives,	or	better	still,	a	blender.
	Don't	use	your	hands.
	4.	Be	miserly	with	water	adding	barely	enough	to	hold	together,
	otherwise	pastry	will	be	sticky	and	tough.
	5.	Pastry	is	flakier,	and	easier	to	handle,	if	chilled	a	while	before
	rolling.
	6.	Never	grease	a	pie	plate.	Good	pastry	greases	its	own	plate.
	7.	For	a	glazed	surface,	brush	top	of	pie,	with	top	milk	or	slightly
	beaten	egg	yolk,	before	baking.
	8.	Don't	work	trimmings	into	rest	of	pastry.	Rerolling	toughens.
	Pile	trimmings	in	layers.	Sprinkle	in	grated	cheese,	or
	cinnamon	and	sugar.	Roll,	cut	and	bake.
	133


APPLE	PIE
	COVER	pie	tin	with	pie	crust,	prick	with	fork,	sprinkle	crust
	with	l*/	2	heaping	tablespoon	sugar	and	a	little	cinnamon,	then
	layer	of	thinly	sliced	apples,	sprinkle	again	l*/	2	heaping	table-
	spoon	sugar,	&	a	little	cinnamon,	Repeat	and	add	on	top	layer	(in
	addition	to	the	above)	a	little	more	sugar	if	you	like	it	sweet,	a
	dash	of	mutmeg	and	bits	of	butter	all	over	top;	spread	on	top	layer
	of	pie	crust,	brush	over	with	milk	(not	on	outside	edge)	and	cover
	with	wax	paper	until	brown.
	To	bake:	Set	pie	on	bottom	wrack	at	450	for	10	to	15	minutes
	then	change	to	middle,	and	reduce	heat	to	350,	bake	40	minutes	or
	until	done.
	Take	off	paper	for	the	last	20	minutes	to	brown.	The	above
	will	take	about	5	to	6	apples,	be	sure	and	have	your	pie	very	full
	as	it	cooks	down.
	APPLE	CHARLOTTE
	4	ozs.	white	bread	crumbs	1	Ib.	cooking	apples
	3	ozs.	demerara	sugar	2	ozs.	butter	(melted)
	The	grated	rind	of	y	2	a	lemon
	Mix	together	3	ozs.	of	the	white	bread	crumbs,	sugar	and
	grated	lemon	rind.	Peel	the	apples	and	grate	on	to	a	plate.	In	a
	pie	dish	place	alternate	layers	of	mixed	crumbs	and	apples.	The
	last	layer	being	crumbs,	over	which	pour	the	melted	butter.
	Sprinkle	the	remaining	crumbs	on	top	and	bake	in	a	moderate	oven
	25	minutes.	Reg.	5
	APPLE	STRUDEL
	Ingredients	:	Just	under	1/2	Ib	of	flour,	1	whole	egg,	1	tablespoon
	of	oil,,	a	pinch	of	salt,	a	little	water.
	For	the	filling	:	Peeled,	cored	and	sliced	apples,	currants,	raisins,
	breadcrumbs	fried	in	butter,	sugar,	melted	butter.
	METHOD:	Put	the	flour	on	a	pastry	board	and	make	a	well
	in	the	centre.	In	this,	put	the	egg,	the	oil	and	a	pinch	of	salt.	Mix
	first	with	a	knife,	then	knead	with	the	hands,	adding	a	little	water
	gradually.	Work	for	15-20	minutes,	taking	the	dough	in	the	hands
	and	beating	on	the	board.	When	it	shows	bubbles	and	no	longer
	adheres	to	the	hands,	put	it	on	floured	board,	cover	with	a	basin
	and	let	it	stand	for	1	hour.	Put	a	large	clean	cloth	on	the	kitchen
	table,	sprinkle	it	with	flour	and	roll	out	the	dough.	Lift	the	dough,
	with	back	of	the	hands	under	it,	pull	and	stretch	it	carefully	until
	it	reaches	the	size	of	the	cloth	and	is	very	thin	and	transparent.
	134


Lay	the	paste	on	the	cloth	and	carefully	trim	off	the	pieces	hanging
	over	the	side	of	the	table.	Now	brush	the	paste	over	with	melted
	butter,	sprinkle	with	the	fried	breadcrumbs,	the	sliced	apples,	the
	raisins,	currants	and	sugar.	Lift	the	two	corners	of	the	cloth	with
	both	hands	and	roll	the	paste	into	a	long	thin	sausage.	Bend	it
	and	place	carefully	on	a	well	-	greased	tin,	brush	over	with	melted
	butter,	and	bake	till	it	is	a	nice	golden	colour.	Sprinkle	with	sugar,
	cut	in	thick	slices	and	serve	hot.
	AMERICAN	LEMON	PIE.
	Pastry	case	required.
	2	lemon	rind	and	juice	2	eggs
	6	ozs.	castor	sugar	2	ozs	flour
	l	/i	pt.	water	y	2	oz.	butter
	Put	flour	and	sugar	in	saucepan,	stirring	water	in	gradually,
	add	grated	lemon	rind	and	juice,	and	bring	to	boil,	stirring	all	the
	time.	Boil	for	a	few	minutes,	then	take	from	stove	and	add	the
	yolks	of	2	eggs,	and	butter.	Put	in	pie	shell,	and	make	meringue
	for	top	by	beating	2	egg	whites	stiffly	with	2	tablespoons	of	sugar,
	and	pile	roughly	on	top,	&	brown	in	quick	oven.
	ANGEL	PIE
	4	eggs	1	teaspoon	cream	4	tablespoons	lemon
	of	tartar	juice
	2	cups	sugar	j	pt.	whipping	1	tablespoon	lemon
	cream	rind	or	y	2	lemon
	and	y	2	orange
	Separate	whites	and	yolks	of	eggs.	Beat	whites	of	eggs;	when
	partly	stiff,	add	(gradually)	1	cup	of	sugar	to	which	has	been	added
	1	teaspoon	cream	of	tartar.	When	stiff	enough	to	hold	its	shape,
	place	in	9	in.	pie	dish	the	same	as	an	ordinary	pie	crust.	Bake	in
	medium	hot	oven	for	about	45	minutes.
	CUSTARD:	Stir	together	the	4	egg	yolks,	1	cup	sugar,	4
	tablespoon	lemon	juice	and	1	tablespoon	lemon	rind	and	cook	in
	double	boiler	until	thick,	stirring	constantly.	Cool.	When
	sufficiently	cool,	add	the	cream,	well	beaten,	and	smooth	into	crust
	(after	crust	is	cool).
	135


APRICOT	PIE
	Line	a	flan	tin	with	short	pastry,	bake	25	minutes.
	Filling:
	l*/	2	tablespoon	cornflour	1	oz.	butter
	IV	2	cups	apricot	pulp	1	cup	sugar
	%	cup	cold	water,	grated	lemon	rind	2	eggs
	Mix	cornflour	with	a	little	sugar	and	the	cold	water,	boil	apricot
	pulp	with	butter	and	the	rest	of	the	sugar,	and	pour	cornflour	on,
	stirring	well.	Simmer	8	minutes,	stir	in	egg	yolks	and	lemon	rind.
	Cool	a	little,	and	pour	into	pastry	shell,	cover	with	meringue	made
	with	stiffly	beaten	egg	whites	and	2	ozs.	of	sugar.	Bake	till
	meringue	is	lightly	browned.
	BOILING	WATER	PIE	CRUST	FOOLPROOF
	Make	day	before:	roll	in	wax	paper	and	put	in	ice	box,	slice
	as	needed.	Keeps	for	10	days.
	4	cups	flour	sift	before	1	teaspoon	salt
	measuring	2	/	3	rds	cup	of	boiling	water
	1	-	1	/	3	rd	cups	crisco	or	purico
	1	teaspoon	baking	powder
	Put	dry	ingredients	into	bowl.	Mix.
	Put	shortening	into	a	pan	and	pour	over	boiling	water,	set
	back	on	fire	and	chop	to	dissolve	but	don't	boil	again.
	Dump	this	into	dry	ingredients	and	quickly	blend	BUT	don't
	over-stir.	Too	much	stirring	will	toughen	it.
	*Take	out	of	ice	box	one	hour	before	using,	for	pie	crusts	roll
	thin,	make	holes	topside	to	let	out	steam.	Don't	over-flour	or	over-
	handle.
	CHOUX	PASTRY.	(OR	"SHOE")
	a)	3/4	cup	cold	water,	1	oz.	butter,	pinch	of	salt.	Boil	well
	b)	Stir	in	one	cup	flour,	and	stir	hard	over	fire.
	c)	Take	off	the	fire.	Add	5	eggs,	one	at	a	time,	with	4	or	o
	minutes,	between	each	egg.
	Stir	till	very	hard,	till	the	dough	stands	up	by	itself.
	136


FRESH	PEACH	PIE
	Sugar,	about	3/	4	cup	Butter	or	margarine,	1	tbs.
	Cornstarch,	2	tablespoons	Lemon	rind,	grated,	l	/	2	tsp.
	Salt,	4	teaspoon	Lemon	juice,	1	tablespoon
	Water,	i/	3	cup	Almond	flavoring,	%	teaspoon
	Peaches,	sliced,	4	cups	or	about	Pastry	for	2-crust	pie
	2	pounds
	Combine	sugar,	cornstarch	and	salt	in	saucepan;	stir	in	water
	and	peaches	bring	to	boil	and	boil	1	minute,	stirring	gently.	Remove
	from	heat,	stir	in	butter	or	margarine,	lemon	rind	and	juice	and
	almond	flavoring;	cool.	Prepare	pastry	(homemade	or	packaged
	mix),	roll	out	one	-half	into	10	-	inch	circle	and	line	8	-	inch	piepan,
	then	roll	out	other	half	of	pastry	and	cut	in	strips	*	inch	wide
	with	fluted	pastry	cutter.	Cover	peaches	with	strips	of	pastry	to
	give	lattice	effect.	Trim	ends	even	with	rim	of	pan,	overlap	with
	edge	of	under	crust	and	flute	with	fingers	to	make	standing	rim.
	Bake	in	hot	oven,	425	for	40	to	45	minutes	or	until	crust	is	brown;
	cool.	This	pie	makes	6	servings.
	HONEY	MOON	SPECIAL
	3	eggs	1	lemon	1	cup	sugar
	Cook	egg	yolks,	juice	of	lemon	and	%	cup	of	Sugar	in	top	of
	double	boiler	to	consistency	of	soft	custard,	fold	in	egg	whites,
	beaten	stiff,	and	smooth	with	second	*/	2	cup	of	sugar.	Pile	lightly
	in	baked	shell	and	brown	quickly	as	meringue.
	LEMON	CHEESE.
	2	oz.	butter	*/	2	Ib.	sugar
	3	eggs	Juice	&	grated	rind	of	2	lemons
	Beat	the	eggs,	melt	butter	and	add	to	the	eggs.	Add	sugar,
	rind	and	juice	of	lemon	and	stir	over	the	fire	until	the	mixture
	thickens.	If	possible	use	double	boiler.	Pour	into	jars.
	MINCEMEAT	PIE
	1	1-lb.	can	(1	1/4	cups)	2	cups	thinly	sliced	apples
	mincemeat	2	tablespoons	lemon	juice
	y	2	teaspoon	grated	lemon	peel	1	recipe	plain	pastry
	Combine	mincemeat,	apples,	lemon	peel	and	juice;	heat
	thoroughly.	Pour	into	9	-in.	pastry	-lined	piepan;	adjust	top	crust.
	Sprinkle	with	a	small	amount	of	sugar	and	bake	in	moderately	hot
	oven	(400)	for	35	minutes.
	138


PUFF	PASTRY
	Ingredients:	8	oz.	plain	flour
	8	oz.	butter
	Water	to	mix.
	Good	pinch	of	salt
	%	teaspoon	cream	tartar
	Method:	Sift	together	plain	flour	and	add	salt,	mix	to	a	soft
	dough	with	cold	water.	Work	the	paste	until	quite	smooth	and
	after	a	10	-minute	rest	roll	it	out	into	an	oblong.	In	the	mean-
	while,	knead	the	butter	and	then	shape	it	into	an	oblong	and	place
	it	on	the	paste.	Sprinkle	cream	of	tartar	over	the	butter	and	fold
	it	into	three.	Press	the	edges	together,	give	the	paste	a	half	turn
	to	bring	the	folded	edge	to	the	side,	press	several	times	with	the
	rolling	pin;	roll	out	into	a	strip,	keeping	the	corners	as	square	and
	the	edges	as	straight	as	possible.	Fold	in	three	again,	give	a	half
	turn,	press	the	edges	together	and	repeat	the	pressing	and	rolling.
	Allow	to	stand	in	the	cold	for	about	fifteen	minutes	and	then	repeat
	the	folding	and	rolling	until,	in	all,	seven	rollings.	Wrap	in	a	cloth
	and	leave	in	a	cool	place	for	a	few	hours	before	use,	when	it	can
	be	rolled	into	desired	shape.
	N.B.	A	teaspoon	of	lemon	juice,	if	available,	can	be	added
	to	the	water	with	advantage.
	PUMPKIN	PIE
	1	cup	granulated	*/	2	teaspoon	salt	1	*/	2	teaspoons	cinnamon
	sugar	l	/	2	teaspoon	ginger	*/	2	teaspoon	allspice
	y	2	teaspoon	nutmeg	2	eggs	\	l	/	2	cups	cooked
	l	/	2	teaspoon	cloves	pumpkin
	1	-	2/3	cups	(large	can)	undiluted	Carnation	milk
	9	-	inch	single	crust	unbaked	pie	shell.
	Combine	ingredients	until	smooth.	Place	in	unbaked	pie
	shell.	Bake	in	hot	oven	(425)	for	15	minutes;	lower	temperature
	to	moderate	(350).	Continue	to	bake	about	35	minutes	or	until
	custard	is	firm.
	140


RICH	SHORT	PASTRY
	y-i	lb.	flour
	5	ozs.	butter
	or
	6	ozs.	flour
	4	ozs.	butter
	1	egg	1	tablespoon	lemon	juice
	Pinch	of	salt
	2	teaspoons	sugar
	2	ozs.	sugar
	Pinch	of	salt
	y-3.	teaspoon	baking	powder
	Rub	butter	into	flour	with	salt	and	sugar.	Mix	with	ice	water
	into	stiff	dough	and	use	as	required.
	RHUBARB	PIE
	3	cups	cut	rhubarb	1	cup	sugar
	3	tablespoons	flour	*/&	teaspoon	salt
	2	tablespoons	butter	1	recipe	plain	pastry
	l	/i	teaspoon	grated	orange	peel
	Combine	rhubarb,	sugar,	orange	peel,	flour,	and	salt.	Fill
	9	-	inch	piepan	with	pastry;	dot	with	butter	and	adjust	top	crust.
	Bake	in	hot	oven	(450)	10	minutes,	then	in	moderate	oven
	(350)	about	30	minutes.
	DUTCH	BABY
	FULL	CPEAM	UNSWEWWD
	MSTRWUTOM	THE	FRIESLAND	TRADING	CO.,	LTD.	"Sohse
	141


Cream	butter	and	sugar.	Add	eggs	one	at	a	time,	beating	well,
	then	flour.	Lastly	add	1	teaspoon	ammonia	which	has	been	dis-
	solved	in	boiling	water.	Flavour	to	taste.	Roll	out	thin	and	cut
	with	cutter	into	desired	shapes.
	BRAN	DINNER	BISCUITS	RYE	VITA	TYPE
	2	cups	all	bran	y^	cup	flour
	1	cup	milk	1	oz.	cooking	butter
	>4	teaspoon	baking	powder	A	little	salt	and	sugar
	Mix	all	dry	ingredients	together.	Soften	the	butter,	and	add
	warm	milk,	stir	into	the	dry	ingredients	throughly.	Roll	out	thin
	cut	into	oblong	shapes,	about	2y	4	by	3j4	inches.	Prick	here
	and	there	with	a	fork,	in	order	that	the	discuits	will	keep	a	good
	shape.	Dredge	flour	into	a	baking	tin,	place	biscuits	on	it	and
	bake	in	quick	oven	for	30	minutes.	Brush	them	with	a	little	milk
	before	putting	in	oven.
	BRANDY	SNAPS
	2	ozs.	butter	1	tablespoon	syrup
	2	ozs.	sugar	*/	2	teaspoon	ground	ginger
	2	ozs.	flour	l	/	2	teaspoon	vanilla	essence
	y-2.	teaspoon	lemon	juice
	Melt	together	the	butter,	sugar	and	syrup.	Add	rest	of	in-
	gredients.	Put	a	teaspoonful	on	a	greased	baking	sheet,	6	inches
	apart.	Bake	in	moderate	oven	for	10	minutes.	When	baked,	roll
	immediately	on	the	handle	of	a	greased	wooden	spoon.	When
	cold,	fill	with	whipped	cream,	flavoured	with	small	pieces	of	cut
	ginger	and	a	little	juice.
	CHERRY	SLAB	CAKE
	y	2	lb.	sifted	flour	%	teaspoon	salt
	2	teaspoons	baking	powder	2	ozs.	margarine
	6	ozs.	castor	sugar	2	eggs
	y-i	teacup	milk	y	2	teaspoon	vanilla	essence
	Grated	rind	of	an	orange	and	*4	lb.	halved	glace	cherries
	a	lemon
	Grease	tin,	using	one	8	inches	square.	Sift	flour	three	times
	with	salt	and	baking	powder.	Beat	margarine.	Add	sugar	by	de-
	grees,	then	beat	till	fluffy.	Stir	in	eggs,	one	at	a	time,	then	flour
	143


mixture	alternately	with	milk.	Beat	after	each	addition	till	quite
	smooth.	Stir	in	vanilla,	fruit	rinds,	and	cherries.	Bake	in	prepar-
	ed	tin,	in	a	moderate	oven,	350	F.	(Regulo	3),	for	about	40	minutes.
	If	you	have	time	spread	the	top	of	the	cake	with	water	icing,
	flavoured	with	lemon	or	orange	juice.	Decorate	with	halved	glace
	cherries.
	CHOCOLATE	WALNUT	BISCUITS
	Quarter-pound	butter	4	ozs.	brown	sugar
	1	tablespoon	cocoa	1	egg
	l	/	2	lb.	crushed	plain	biscuits	l	/	2	cup	chopped	walnuts
	l	/	2	cup	seeded	raisins	1	tablespoon	sherry	(if	liked)
	Lemon	icing
	Melt	butter	in	saucepan,	add	sugar,	allow	to	dissolve.	Remove
	from	heat,	add	beaten	egg,	cocoa,	biscuit-crumbs,	walnuts,	sherry
	and	raisins.	Mix	thoroughly,	press	into	well	-	greased	slab
	tin.	Allow	to	become	quite	cold	and	set.	Top	with	lemon-flavored
	icing,	cut	into	fingers.	Store	in	airtight	tin.
	CHRISTMAS	CAKE
	1	lb.	butter	1	lb.	sugar
	1	lb.	plain	flour	y	4	lb.	self-raising	flour
	\%.	lb.	sultanas	1	lb.	currants
	y*	lb.	seeded	raisins	^	lb.	cherries
	6	ozs.	almonds	2	ozs.	peel
	2	tablespoons	marmalade,	Grated	rind	of	1	orange
	Grated	rind	and	juice	of	8	eggs
	1	lemon	14	C	up	brandy
	Saltspoon	of	salt
	Prepare	fruit	previous	day.	Blanch	almonds,	cut	in	two	length-
	wise.	Shred	citron	peel	and	grate	orange	rind	and	lemon	rind.
	Place	all	together	in	a	basin,	pour	the	lemon	juice	and	brandy	over.
	Cover	until	needed.	Cream	butter	and	sugar,	add	eggs	one	at	a
	time,	using	a	little	of	the	flour	to	prevent	curdling.	Add	fruit	and
	flours	sifted	with	the	salt,	mix	well.	Fill	into	prepared	tin,	bake
	in	slow	oven	(325	F.)	for	6	hours.
	144


TO	DECORATE	CAKE:	Spread	icing	roughly	all	over	if	not
	piping,	then	pat	it	with	the	flat	of	your	hand	when	it	will	come	up
	in	peaks.	Tip	each	peak	with	a	silver	ball.	Decorate	with
	meringue	or	china	figures.
	DATE	BREAD
	1	Ib.	dromedary	dates	(weigh	with	stones).
	Stone	and	cut	in	four.	Sprinkle	over	the	dates,	one	teaspoon
	soda	bicarbonate.	Pour	1	cup	boiling	water	over,	and	stand	till
	cool.	Take	one	cup	sugar,	two	teaspoons	butter	and	cream	together.
	Add	one	egg	well	beaten,	^	cup	chopped	walnuts,	2	cups	flour,
	and	the	dates,	and	cook	in	a	moderate	oven	for	^4	hour.	Bake	in
	square	baking	tin.	This	makes	2	small	loaves	or	a	fairly	large	one.
	DOUGHNUTS
	Sweet	milk	3	eggs	1	cup	sugar	2	tablespoons	butter
	3	teas,	baking	powder	1	teaspoon	salt	y	2	teaspoon	nutmeg
	3	l	/i	cup	sifted	flour	1	cup	milk	y	2	teas,	lemon	extract
	Beat	eggs	until	very	light,	beat	in	sugar	then	add	melted	butter.
	Sift	baking	powder,	salt	and	nutmeg	with	1	cup	flour	and	stir	into
	first	mix,	alternately	with	milk.	Add	lemon	ex.	and	just	enough
	flour	to	make	a	very	soft	dough,	and	cut	with	cutter	into	rounds.
	Chill.	Roll	out	1/4	inch	thick	on	lightly	floured	board.	A	soft	dough
	makes	light	tender	doughnuts	when	cooked.	Fry	in	deep	fat	and
	drain	on	unglazed	paper.
	FRUIT	CAKE
	1	pound	butter	1	Ib.	brown	sugar	10	eggs
	l	l	/2	wineglasses	boiling	whisky	(prepared	according	to	directions)
	1	Ib.	seeded	raisins,	^	Ib.	almonds
	y	2	Ib.	dates	y	2	ib.	shredded	peel
	1	Ib.	sultanas	\y	2	ib.	plain	flour
	%	Ib.	cherries
	Directions	for	boiling	whisky:	Place	1	heaped	tablespoon	white
	sugar	and	1	oz.	butter	into	a	saucepan,	cook	gently	until	brown.
	Take	off	fire,	add	1%	wineglasses	whisky,	simmer	until	caramel
	is	dissolved.	Use	at	once.
	146


Beat	butter	to	a	smooth	cream.	Gradually	add	sugar	and	beat
	until	thoroughly	creamed.	Drop	in	eggs,	one	at	a	time,	beating
	well	for	10	minutes	in	all.	Add	boiling	whisky.	Mix	fruits	and
	sifted	flour	together,	add	to	mixture	a	portion	at	a	time	until	all	is
	used.	Turn	into	a	paper	lined	tin,	bake	in	slow	over	(325	deg.	F.)
	5	hours.	Allow	to	cool	in	tin.
	GENOESE	PASTRY
	4	eggs	4	ozs.	sugar
	3	ozs.	butter	3	ozs.	flour
	Beat	up	eggs	with	sugar	over	hot	water,	then	fold	in	alternately
	melted	butter	and	flour.	Bake	in	quick	oven	for	10	minutes	in
	well	greased	tins	or	tin.
	Filling	for	above	cake:
	l	/i	cup	sugar	Nearly	^	pt.	orange	juice
	\	l	/	2	tablespoons	flour	2	egg	yolks
	Put	sugar	and	flour	into	saucepan	with	orange	juice,	mixing
	well.	Add	2	yolks	of	eggs	and	stir	all	the	time	(but	do	not	boil)
	until	thick.	Spread	between	the	2	layers	of	cake.
	Top	of	cake:
	Put	enough	icing	sugar	to	cover	cake	in	basin	with	the	grated
	rind	of	orange,	which	has	been	soaked	in	1	teaspoon	of	brandy	and
	1	teaspoon	of	lemon	juice,	and	add	enough	orange	juice	to	make	into
	the	right	consistency	for	spreading	over	cake.
	GINGER	BISCUITS
	%	Ib.	butter	y	2	lb.	flour
	*4	sugar	4	teaspoons	ground	ginger
	*/	2	cup	of	treakle
	Rub	the	butter	among	the	dry	ingredients,	then	add	treakle
	slightly	warmed.	Mix	into	a	stiff	dough,	roll	out	on	a	floured
	board,	cut	into	rounds	l	/	2	inch	thick,	and	bake	in	a	moderate	oven
	for	10	to	15	minutes.
	147


GINGER	BREAD	(OVER	100	YEARS	OLD)
	l	/	2	cup	sugar	j4	cup	butter	or	lard	mixed
	1	cup	molasses	2	l	/	2	cups	sifted	flour
	l	/2	teaspoon	cloves	l	/	2	teaspoon	salt
	1	cup	hot	water	1	teaspoon	cinnamon	1	egg
	1	teaspoon	ginger	or	more	\	l	/	2	teaspoons	soda
	Cream	shortening	and	sugar	add	beaten	egg,	molasses,	and	then
	dry	ingredients,	which	have	been	sifted	together.	Add	hot	water
	last	and	beat	until	smooth.	Bake	in	greased	shallow	pan	40	or	45
	minutes.
	HONEY	TWIST
	1	cup	scalded	milk	l	/	4	cup	butter	*/	2	cup	sugar
	1	teaspoon	salt	2	cakes	yeast	%	cup	lukewarm
	2	eggs	5"	to	6	cups	sifted	flour	water
	Pour	hot	milk	over	butter,	sugar	and	salt.	Crumble	yeast	into
	water	to	soften.	Cool	milk	to	lukewarm	add.	yeast	and	well	beaton
	eggs.	Beat	in	flour	to	make	soft	dough.	Turn	on	floured	board	and
	knead	until	smooth.	Form	into	a	ball	and	place	into	agreased	bowl.
	Cover	and	let	rise	until	doubled.	When	right,	shape	into	long	roll
	about	one	inch	in	diameter.	Coil	roll	into	greased	cake	tin	begin-
	ning	at	the	outside	of	pan	and	covering	the	bottom.	Brush	with
	honey	topping.	Let	rise	until	doubled	and	bake	in	moderate	oven
	(375)	25	to	30	minutes.
	HONEY	TOPPING.	Cream	all	together	1/4	cup	butter	2/3	cup
	confectioners	sugar	1	egg	white	2	tablespoons	honey,	warmed.
	HOT	BREAKFAST	ROLLS
	l	/	2	lb.	s.r.	flour	y	z	teaspoon	salt	y^	pint	milk
	Sieve	flour	&	salt	together.	Mix	in	the	milk	with	fork	and	form
	into	a	dough.	Divide	into	6	or	8	pieces.	Work	each	into	a	neat
	smooth	roll	or	ball,	and	place	them	on	a	greased	tin.	Mark	across
	the	top	with	a	knife	and	bake	in	a	hot	oven	for	15	minutes.	These
	are	improved	by	brushing	over	with	milk.
	ICE	BOX	COOKIES
	2	heaped	cups	flour	(	=	y	2	lb.)	%	cup	brown	sugar
	%	cup	white	sugar	y	2	cup	mixed	nuts,	walnuts
	^	e	&gs	predominating
	%	lb.	melted	butter	Pinch	of	salt
	y	2	teaspoon	vanilla	1	teaspoon	baking	powder
	148


(1)	Mix	dry	ingredients	and.	^4	teaspoon	vanilla
	(2)	Fold	in	eggs	and	butter
	(3)	Make	into	a	long	roll,	about	iy	2	inches	in	diameter.
	Wrap	in	a	sheet	of	grease	proof	paper.
	Put	in	refrigerator.	Now	it	can	be	kept	indefinitely,	ready	for
	use.	Cut	off	slices	as	required,	and	bake	in	a	greased	tin	for	10
	to	15	minutes	in	moderate	oven.
	If	you	wish	to	use	immediately,	then	roll	out	your	mixture
	under	a	sheet	of	paper	(otherwise	it	will	stick	to	the	rolling	pin),
	cut	into	rounds	with	cutter	and	bake.
	MACAROONS
	(1)	Pastry	to	line	patty	tins,	and	add	little	jam.
	(2)	Whites	of	2	eggs	well	beaten.
	(3)	Mix	together	2	ozs.	ground	almonds.
	4	ozs.	castor	sugar.
	Add	1	tablespoon	at	a	time	to	the	whites	of	eggs,	and	mix	well
	%	dessertspoon	or	more	to	each	patty	tin	and	bake	in	a
	moderate	oven,	for	*/	2	an	hour.
	MADEIRA	CAKE
	Ingredients:
	8	oz.	plain	flour	2	thin	strips	citron	peel
	Pinch	of	salt	2	teaspoons	baking	powder
	4	oz.	butter	or	margarine	5	oz.	sugar
	A	few	drops	of	vanilla	2	eggs
	essence
	4	tablespoons	milk
	(or	milk	and	water)
	Method:	Grease	a	6	-in.	cake	tin.	Sift	together	the	plain
	flour,	Baking	Powder	and	salt.	Cream	together	the	fat	and
	sugar.	Beat	in	the	eggs	one	at	a	time,	adding	a	little	of	the	flour
	with	each.	Add	the	vanilla	essence.	Fold	in	the	remainder	of	the
	flour	alternately	with	the	milk	to	produce	a	smooth,	fairly	soft
	batter.	Place	in	prepared	tin.	Put	the	citron	peel	lightly	on	the
	top.	Bake	in	a	moderate	oven	at	375	(Regulo	4)	for	about	1%
	hours.
	149


MAGIC	COCONUT	MACAROONS
	2/3	cup	(%	can)	Eagle	brand	sweetened	condensed	milk,
	3	cups	shredded	coconut	1	teaspoon	vanilla	extract
	Combine,	ingredients	in	mixing	bowl	and	blend.	Drop	mixture
	by	teaspoonf	uls	on	well-greased	baking	sheet,	about	1	inch	apart.
	Bake	in	moderate	oven	(350	F.)	until	delicate	brown	(about	8	to
	10	minutes).	Remove	from	pan	at	once.	Makes	about	30	delicious
	cookies.
	MASTER	CAKE	RECIPE	(AMERICAN	RECIPE)
	l	/	2	cup	shortening	2	l	/	2	cups	cake	flour
	l	l	/	2	cups	sugar	*/	3	teaspoon	salt
	1	teaspoon	vanilla	3	teaspoons	baking	powder
	2	beaten	eggs	1	cup	milk
	Thoroughly	cream	shortening	and	sugar.
	Add	eggs	and	vanilla	extract.	Beat	until	fluffy.
	Add	sifted	dry	ingredients	alternately	with	milk,	mixing
	thoroughly	after	each	addition.	Bake	in	two	waxed	paper	lined
	8	inch	layer	cake	pans	in	moderate	oven	(350	degrees)	25	to	30
	minutes.	For	three	eight	inch	layers	increase	recipe	one	-	half.
	This	recipe	or	its	variations	will	make	12	medium	sized	cup	cakes.
	MASTER	CAKE	RECIPES	VARIATIONS
	GOLD	CAKE	Use	five	egg	yolks	in	place	of	two	eggs.	Add
	1	teaspoon	grated	orange	rind.
	Cut	vanilla	extract	to	*/	2	teaspoon	and	add
	y	2	teasppon	lemon	extract.	Spread	with
	orange	butter	frosting.
	Orange	Butter	Frosting:
	%	cup	butter	Grated	rind	of	1	orange
	cups	confectioners	sugar	2	tablespoons	orange	juice
	2	egg	yolks
	Thoroughly	cream	butter	and	sugar.	Stir	in
	unbeaten	egg	yolks	and	orange	rind.	Add
	orange	juice	as	frosting	becomes	thick.
	WHITE	CAKE	Substitute	3	stiff	beaten	egg	whites	for	2
	whole	eggs,	and	fold	in	at	the	last.	Reduce
	baking	powder	to	2^	teaspoons.
	150


ORANGE	CAKE	Substitute	^	cup	orange	juice	for	milk	and
	add	grated	rind	of	one	orange.	Cut	baking
	powder	to	one	teaspoon	and	add	*4	teaspoon
	soda.
	NUT	BREAD
	)4	cup	brown	sugar	1	egg	1	teaspoon	salt
	1	cup	walnuts	chopped	1%	cups	milk	3	cups	flour
	3	teaspoons	baking	powder
	Mix	ingredients	and	let	stand	in	warm	place	for	30	minutes.
	Bake	for	34	hour	in	moderate	oven,	or	until	done.
	OAT	CRISPIES
	1	egg	6	ozs.	rolled,	oats	4	ozs.	butter	3	ozs.	brown	sugar
	Cream	butter	&	sugar,	add	oats	and	mix	all	together,	with	the
	stiffly	beaten	white	of	egg.	Put	spoonfuls	of	this	mixture	on
	baking	pan,	and	bake	about	^	an	hour	in	a	moderate	oven.
	OAT	&	DATE	CAKES
	y-i	pkt.	chopped	dates	1	cup	butter
	1	cup	sugar	1	cup	sifted	flour
	y^	teaspoon	salt	2^	cups	quick	oats
	1	cup	water	1	tablespoon	lemon	juice
	Cook	y?.	package	dates	with	1	cup	water	over	a	low	flame,
	until	a	paste	is	formed.	Add	juice	of	lemon.	Cream	butter	stir	in
	sugar	gradully,	add	flour	and	s^alt,	add	oats,	mix	well,	spread	over
	the	bottom,	of	well	greased	pan,	about	y^	inch	thick.	Spread	with
	the	cooled	date	mixture,	then	cover	with	remaining	oat	mixture.
	Bake	in	moderate	oven	375	F.	about	30	minutes,	remove	and	cut
	in	2	inch	squares.
	OATMEAL	DROP	COOKIES
	1	egg	1	tablespoon	melted	fat
	y*	cup	sugar	^	cup	rolled	oats
	l	/	2	teaspoon	salt	a	'	3	cup	chopped	nuts
	%	teaspoon	vanilla	l	/	4	cup	chopped	dates
	Beat	egg	till	light	and	add	sugar	gradually.	Then	add	all	the
	other	ingredients.	Drop	in	spoonsful	on	baking	sheet.	Bake	in
	moderate	oven	(350	F.)	till	delicately	browned.	Remove	from	pan
	at	once.
	151


PINEAPPLE	MUFFINS
	1	cup	pineapple	1	teaspoon	baking	powder
	1/4	lb.	butter
	y	A	lb.	sugar	2	drops	of	vanilla
	6	ozs.	flour
	Soften	butter	and	sugar	add	eggs	one	at	a	time,	beating	well,
	between	each	addition	sieve	flour	and.	baking	power.	Add	half	to
	the	mixture,	then	the	pineapple,	and	lastly	the	remainder	of	the
	flour.	Put	in	greased	muffin	tins,	and	bake	l	/	2	an	hour.
	PINEAPPLE	UPSIDE	DOWN	CAKE
	First	line	the	bottom	of	a	pan	(I	use	long,	narrow	pirex	for
	good	square	servings)	with	(all)	half	slices	of	No.	2	tinned	pineapple
	(make	this	"protty"	because	it's	going	to	show!)	Between	slices,
	arrange	cut	pieces	of	Maraschina	cherries	and	halves	of	pecan	nuts
	(or	walnuts).	Then,	into	a	frying	pan,	melt	l	/	2	cup	butter	with
	7/8ths	cup,	of	brown	sugar	and	let	it	boil	so	as	to	make	a	thin
	syrup	(Don't	let	it	candy).	Pour	this	over	"pretty	bottom".	Now
	make	the	following:	Sift	together	one	cup	of	sifted	cake	flour,	one
	teaspoon	baking	powder,	l	/	2	teaspoon	salt	and	put	to	one	side.	In
	another	large	bowl,	beat	3	egg	yolks	(homeside)	until	light,	add
	1	cup	white	sugar	gradually,	add	5	tablespoons	pineapple	juice	a
	little	at	a	time	and	then	sifted	dry	ingredients.	Lastly	fold	in	stiffly
	beaten	egg	whites.	Pour	this	over	"pretty"	and	bake	in	hot	oven
	for	20	minutes.
	PLUM	CAKE
	y	2	lb.	flour	Put	flour	into	oven	a	day	before
	l	/	2	lb.	brown	sugar	to	brown	it.
	1	lb.	sultanas	1	lb.	currants	y	2	lb.	raisins
	%	lb.	candied	peel,	chopped	y	2	lb.	butter	12	eggs
	1	nutmeg	grated	2	ozs.	sweet	almonds	chopped
	l	/	2	teaspoon	ground	mace	y	2	teaspoon	ground	cinnamon
	l	/	2	wine	glass	sherry	y	2	of	brandy
	Mix	Sherry	and	brandy	and	put	in	spieces	to	steep	over	night.
	Beat	butter	and	sugar	to	a	cream	add	yolks	and	flour	alternately.
	Lastly	stir	in	fruit,	spices	etc.,	and	whites	of	eggs	beaten	to	a	solid
	froth.	Bake	in	slow	oven	3	or	4	hours	or	longer.
	152


1	cup	sifted	flour	1
	1	tablespoon	melted	butter	2
	cup	milk
	eggs.
	teaspoon	salt
	Sift	flour	and	salt	together.	Beat	eggs	and	add	milk,	shortening
	and	sifted	dry	ingredients.	Beat	until	smooth	with	rotary	beater.	Fill
	greased	muffin	pans	y	2	full	and	bake	in	very	hot	oven	(450)	20
	minutes.	Reduce	heat	to	(350)	and	bake	15	minutes	longer.

	PRUNE	CAKE
	Flour,	enriched	all-purpose
	\	l	/	2	cups
	Baking	powder,	l*/	2	teaspoons
	Soda,	l	/	2	teaspoon
	Salt,	1	teaspoon
	Shortening,	^	cup
	Lemon	juice,	1	teaspoon
	Milk,	l	/	2	cup
	Eggs,	2
	Prunes,	cooked,	pitted	and
	chopped	2	/	s	cup
	Walnuts,	chopped	l	/	4	cup
	Lemon	rind,	grated,	y	2	teaspoon
	Have	all	ingredients	at	room	temperature.	Sift	flour,	measure.
	Add	baking	powder,	soda,	salt,	sugar,	sift	again	into	mixing	bowl,
	drop	in	shortening.	Add	lemon	juice	to	milk,	pour	in	all	at	once.
	Beat	2	minutes,	150	strokes	per	minute	by	hand	or	at	medium	speed
	on	electric	mixer.	Add	eggs,	prunes,	beat	2	minutes.	Fold	in	nuts,
	and	lemon	rind.	Pour	into	greased	8-inch-square	pan,	bake	in
	moderate	oven	350	about	1	hour.	When	cool,	sift	confectioners'
	sugar	oven	top.
	ROCK	CAKES
	l	/2	lb.	flour	%	sugar	1	tablespoon	golden	syrup
	2	eggs	%	lb.	butter	2	teaspoons	baking	powder
	6	ozs.	sultanas	Pinch	of	salt	1	tablespoon	sherry	or
	brandy
	Grated	rind	of	a	lemon
	Sieve	flour	baking	powder	and	salt,	add	sugar,	and	rub	in	l	/^	lb.	of
	Marg	or	Butter	with	the	tips	of	the	fingers	to	the	consistency	of
	fine	bread	crumbs,	add	sultanas	and	the	grated	rind	of	a	lemon,
	and	the	syrup.	Beat	up	2	eggs	with	a	little	milk,	pour	in,	and
	mix	up,	mixture	must	not	be	too	wet.	Put	in	patty	pans	and	cook
	in	fairly	hot	oven	to	begin	with	then	lower	heat.	15	minutes	to	bake.
	153


SAINT	-	HONORE	BIRTHDAY	CAKE
	Double	receipt	cream-puff	pastry	l	/	cup	water
	y+	cup	sugar	Sweet	whipped	cream
	Candied	fruits.
	Butter	and	lightly	flour	2	large	cookie	sheets.	Fill	a	large
	pastry	tube,	fitted	with	a	wide	-mouthed	dispenser,	with	the
	pastry.	Describe	a	large	circle	the	size	of	a	large	saucepan	cover
	on	one	cookie	sheet	by	forcing	the	pastry	through	the	tube.
	The	circle	should	be	approximately	1	inch	thick.	Using	the	same
	pastry	tube,	drop	about	20	small	balls	on	the	other	cookie	sheet.
	Place	both	sheets	in	375	F.	oven	and	bake	until	both	the	circle
	and	small	puffs	are	delicate	brown	and	free	of	any	moisture	on
	the	outside.	The	circle	should	take	5	to	10	minutes	longer	then
	the	small	puffs.	Meanwhile,	boil	the	sugar	and	water	until	the
	syrup	reaches	a	temperature	of	238	F.	or	until	it	will	form	a
	soft	ball	when	put	in	cold	water.	When	the	puffs	are	baked,	dip
	each	one	in	the	syrup	and	place	on	a	lightly	oiled	surface	to	cool.
	When	the	puffs	and	ring	are	cool,	attach	the	puffs	to	the	ring	using
	a	little	hot	syrup	to	make	them	stick.	Fill	the	centre	of	the	ring
	with	the	cream	and	decorate	with	candied	fruits.	Place	a	birth-
	day	candle	in	each	small	puff.
	SALT	SCONES
	(1)	Mix	in	a	basin	:	2	cups	flour	1	teaspoon	sugar
	l	/z	teaspoon	salt	(or	more	to	taste)
	4	teaspoon	baking	powder.
	(2)	Beat	together	1	egg	plus	j4	cup	milk.
	Melt	y	2	cup	butter,	and	beat	lightly	into	egg-and-milk.
	Stir	very	lightly	into	the	flour	mixture.
	Hardly	touch	after	this.	The	less	you	handle,	the	lighter	your
	scones	will	be.
	(3)	Get	a	hot	oven	ready.	Must	be	at	least	350.
	(4)	Flour	a	board,	roll	out	mixture	about	half	an	inch	thick.	Cut
	into	small	rounds	with	a	round	cake-cutter.
	Brush	the	top	of	each	round	(don't	on	any	account	touch	the
	sides)	with:
	either	1	beaten	egg
	or	1	egg-yolk	plus	water
	or	a	little	milk
	or	simply	water.
	(5)	Bake	in	the	already	hot	oven	for	810	minutes.
	154


SCOTCH	BAPS
	1	l.b	flour	y*	pint	of	milk	and	water
	1	teaspoon	salt	mixed
	2	ozs.	lard	1	oz.	yeast
	1	teaspoon	sugar
	Mix	1	Ib.	sifted	flour	in	a	warm	bowl	with	a	teaspoon	salt	and
	rub	in	the	lard.	Cream	1	oz.	yeast,	with	1	teaspoon	sugar,	and
	l	/i	pint	tepid	milk	and	water	combined,	and	strain	into	flour.	Make
	into	a	soft	dough,	cover,	and	set	to	rise,	for	1	hour.	Knead	lightly,
	shape	into	ovals,	brush	with	milk,	dust	with	flour,	and	place	on
	a	greased	floured	tin.	And	set	in	warm	place	for	15	minutes.
	Bake	in	hot	oven	for	15	to	20	minutes.
	SCOTCH	PANCAKES.
	2	teacups	flour	1	egg
	6	teaspoons	castor	sugar	1	teacup	milk
	l	/	2	teaspoon	baking	soda	A	walnut	of	butter	or	margarine
	Vz	teaspoon	cream	of	tartar
	Sift	dry	ingredients	into	a	basin.	Beat	egg.	Mix	flour	mixture
	to	a	very	stiff	batter	with	half	of	the	milk.	Add	remainder	of	milk
	to	the	egg	and	stir	into	batter.	Melt	and	add	fat.	Beat	batter
	until	perfectly	smooth.	Heat	a	girdle,	frying	pan,	or	electric	hot
	plate.	To	test	for	the	correct	heat,	throw	a	little	flour	on	to	the
	cooking	surface	you	are	using,	and	when	it	turns	a	golden	brown
	you	will	know	that	the	correct	temperature	has	been	reached.
	Brush	off	flour.	Grease	the	cooking	surface,	and	drop	tablespoons
	of	the	batter	on	to	it.	COOK	lor	a	minute	or	two	until	bubbles
	form	on	the	surface.	Turn	quickly	with	a	palette	knife	and	cook
	the	other	side	until	it	is	golden	brown.	When	the	pancakes	are
	ready	wrap	in	a	cloth.	Serve	hot	or	cold.
	SCOTCH	SHORT	BREAD
	14	ozs.	flour	4	ozs.	ground	rice
	l	/	2	Ib.	butter	l	/	4	Ib.	castor	sugar
	l	/	2	teaspoon	salt
	Break	up	butter	into	small	pieces	unto	baking	board.	Mix
	flour,	ground	rice,	and	sugar,	add	the	butter	and	mix	into	a	stiff
	dough.
	Divide	into	2	portions,	and	form	these	into	round	cakes,	about
	34	of	an	inch	thick.	Pinch	edges	and	prick.	Put	cakes	in	moderate
	oven	for	45	minutes.
	155


SOUTHERN	BEATEN	BISCUITS
	These	can	be	made	in	the	morning,	put	in	frig,	and	cooked	for
	dinner.	Take	out	15	minutes	to	half	hour	before	baking.
	4	cups	bread	flour	^	cup	fresh	milk
	4	tablespoons	crisco
	4	teaspoons	baking	powder
	Mix.	Flour	board,	turn	out	dough,	flour	top,	then	knead	and
	beat	them	unmercifully	for	10	minutes.
	Roll	out	(not	quite	y*	inch	thick),	cut	with	2	inches	circle	cut-
	ter,	prick	with	a	fork	and	bake	on	greased	pan	in	450	oven	for	12
	to	15	minutes,	Serve	immediately.	Do	not	cut	open,	break	them.
	STANDARD	RECIPE	FOR	WHITE	BREAD
	1	cake	yeast	1	teaspoon	sugar
	2	tablespoons	shortening	2	cups	scalded	milk
	y^	cup	lukewarm	water	y-i	teaspoon	salt
	2	teaspoons	sugar	6	cups	flour
	Add	yeast	to	lukewarm	water	and	1	teaspoon	sugar.	Let	stand
	5	minutes.	Add	salt	shortening	and	remaining	sugar	to	milk	and
	cool	to	lukewarm.	Add	softened	yeast	and	3	cups	flour.	Beat	well.
	Add	more	flour	to	make	a	soft	dough.	Place	remaining
	flour	on	board,	turn	out	dough	on	floured	board	and	knead	until
	smooth	and	elastic.	Place	in	a	greased	bowl,	turn	over	so	that	greas-
	ed	side	is	on	1;op,	cover	with	cloth	and	let	rise	till	doubled	in	bulk.
	Punch	in	sides	and	let	rise	a	second	time.	Cut	dough	into	shapes.
	Place	into	greased	pans	cover	and	let	stand	10	minutes,	grease	tops
	shape	into	loaves	if	liked,	and	let	rise	till	doubled.	Bake	in	hot
	oven	(400)	10	minutes	then	reduce	temperature	to	375	and	bake	35
	to	40	minutes.	Make	2	(1	pound)	loaves.
	SWEDISH	TEA	RING
	1	cake	yeast	1	egg	beaten
	1/4	teaspoon	salt	1	cup	scalded	milk
	3	1	/!	cups	sifted	flour	6	tablespoons	shortening
	%	cup	lukewarm	water	Melted	butter
	y^	cup	sugar	y^_	cup	nuts
	Soften	yeast	in	water.	Combine	milk	salt	sugar	and	shortening.
	When	lukewarm	add	yeast	and	l	/	2	the	flour	and	beat	well.	Let
	rise.	Roll	dough	into	retangular	sheet	on	a	lightly	floured	board.
	157


Brush	with	melted	butter	and	sprinkle	with	chopped	rats.	Roll
	up	like	a	jelly	roll	and	form	into	a	ring	on	greased	baking	sheet.
	Using	a	large	pair	of	scissors,	cut	ring	around	edge	at	2	inch	in-
	tervals,	leaving	inner	edge	intact.	Turn	each	slice	to	flat	on	pan.
	Let	rise	until	light	and	bake	in	hot	oven	(400)	about	30	minutes.
	Frost	while	hot	with	confectioners	sugar	frosting.
	SWISS	ROLL
	INGREDIENTS:
	3	ozs.	plain	flour	1	level	teaspoon	baking	powder
	Pinch	of	salt	Jam
	2	eggs
	METHOD
	Grease,	and	coat	with	a	mixture	of	flour	and	sugar	a	12-in.	by	8-
	in.	swiss	roll	tin.	Sift	together	plain	flour,	baking	powder	and	salt.
	Break	eggs	separately	into	a	basin.	Add	sieved	sugar	and	whisk
	together	until	the	mixture	is	creamy	and	frothy.	Fold	in	the	dry
	ingredients	and	mix	thoroughly.	Pour	into	tin	and	spread	evenly
	with	flat	knife.	Bake	in	a	hot	oven	at	420	(Regulo	6)	for	about	7
	minutes	until	cake	is	firm	in	the	centre.	Do	not	over-cook.	Have
	ready	paper	thickly	sprinkled	with	sugar,	placed	on	top	of	a	damp
	cloth.	When	cooked,	turn	the	cake	on	to	the	sugared	paper,	trim
	the	edges.	Spread	with	warmed	jam	and	roll.
	WAFFLES
	l*/	2	cups	flour	y	2	teaspoon	salt
	2	teaspoons	sugar	2	or	3	egg	yolks	(well	beaten)
	2	or	3	egg	whites	(beaten	stiff)	6	tablespoons	melted	butter
	3	teaspoons	baking	powder	1	cup	milk	or	evaporated	milk
	To	Mix:	Sift	dry	ingredients	together.	Beat	egg	yolks,	add
	milk	and	gradually	mix	little	by	little,	fold	in	whites	and	add	a
	little	more	milk	if	necessary.	Lastly	add	melted	butter.	Omit
	sugar	for	very	crisp	waffles.	Cook	in	waffle	iron	and	serve	with
	maple	syrup.
	Without	sugar	they	are	good	with	small	sausages,	creamed
	chicken,	mushrooms	or	fried	bacon,	topped	with	parsley	or	watercress.
	158


WALNUT	CAKE
	iy	2	cups	flour	#	cup	butter
	1	cup	raisins	3	teaspoons	baking	powder
	Little	vanilla	essence	1	cup	sugar
	3	teaspoons	of	water	3	eggs	and	1	pinch	salt
	1	cup	walnuts
	Sieve	flour	after	measuring,	cream	butter	and	sugar,	add	1
	egg	at	a	time,	beating	between	each.	Then	gradually	add	flour,
	baking	powder	and	lastly	raisins,	walnuts	Vanilla	essence
	and	3	teaspoons	water.	Bake	^	of	an	hour	in	moderate-oven.
	WEDDING	CAKE
	1	Ib.	butter	l	/	2	teaspoon	soda
	1	Ib.	flour	1	}4	Ibs.	citron	in	thin	slices
	3	Ibs.	seeded	raisins	cut	in	1	Ib.	brown	sugar
	pieces	2	Ibs.	sultanas
	l	/2	Ib.	preserved	lemon	rind	1	Ib.	currants
	l	/	2	Ib.	preserved	orange	rind	12	eggs
	1	cup	good	brandy	1	cup	molasses
	4	sq.	of	chocolate	melted	4	teaspoons	cinnamon
	1	tablespoon	hot	water	4	teaspoons	spice
	l	/	2	Ib.	candied	cherries	iy	2	teaspoons	mace
	%	Ib.	ground	walnuts	1	nutmeg	grated
	Method:	Cream	butter,	add	sugar	gradually	and	beat	thorough-
	ly.	Add	molasses.	Beat	egg	yolks	until	thick	and	lemon	coloured
	and	add	to	first	mixture.	Then	add	well	sieved	flour,	reserving	a
	little	to	dredge	the	fruit.	Mix	all	fruit	together	with	spices	and
	dredge	with	the	remaining	flour	and	add	to	first	mixture.	Beat
	egg	whites	until	stiff,	and	then	add	the	brandy	and	chocolate	Lastly
	add	y	2	teaspoon	soda	dissolved	in	hot	water.	Butter	one	large	and
	one	small	cake	tin	to	fit	on	top	(3	sizes	smaller).	Put	mixture	in
	tins	and	bake	in	very	slow	oven	4	5	hours.	This	cake	can	be
	steamed	for	3	hours	first	and	then	bake	for	\y	2	hours.	It	will
	be	very	moist	if	done	in	this	way.
	159


6.	Put	cold	boiled	lobster	or	shrimp	through	the	food	chopper.
	Mix	to	a	paste	with	mayonnaise.	Spread	between	thin
	pieces	of	toasted	or	plain	bread.
	7.	Put	cold	baked	ham	through	food	chopper,	add	horseradish
	dressing	to	make	a	paste.
	OVEN-BAKED	FRENCH	TOAST	AND	BACON
	Eggs,	well-beaten,	2
	Milk,	1	cup
	Salt,	y*	teaspoon
	Bread,	2	or	3	days	old,	8	slices
	Bacon,	8	strips
	Combine	eggs	with	milk	and	salt.	Dip	each	slice	of	bread	in
	the	egg-milk	mixture;	place	on	well-greased	cooky	sheet.	Arrange
	bacon	strips	on	wire	rack	in	shallow	baking	pan.	Place	pan	with
	bacon	and	cooky	sheet	with	bread	slices	in	hot	oven,	450.	the	bacon
	on	the	center	rack,	and	the	bread	on	the	rack	above;	bake	both	about
	15	minutes	until	bread	is	lightly	browned	and	bacon	crisp.	Serve
	hot.	French	toast	is	good	with	jelly,	syrup	or	honey.	Makes	4
	servings.	This	way	of	cooking	bacon	on	a	wire	rack	in	shallow	pan
	in	hot	oven	may	be	new	to	you.	But	with	it	there's	no	turning,	no
	curling;	comes	out	nicely	crisp	and	brown.
	PRUNE	SANDWICHES
	Creamed	cottage	cheese,	^	cup	Celery,	chopped,	%	CU	P
	Salt,	l	/	teaspoon	Apple,	pared	and	chopped	2
	Ginger,	y%	teaspoon	tablespoons
	Prunes,	cooked,	pitted	and	chop-	Bread,	8	slices
	ped,	l	/i	cup
	Combine	cottage	cheese,	salt	and	ginger.	Add	prunes,	celery
	and	apple;	blend	well.	Spread	between	slices	of	buttered	white,
	whole-wheat	or	rye	bread.	Makes	4	sandwiches.
	ROLLED	SANDWICHES
	The	day,	or	several	hours	before	sandwiches	are	to	be	served,
	cut	entire	crust	from	loaf	of	bread.	Wrap	in	damp	napkin	and
	put	in	refrigerator.
	Slice	loaf	lengthwise	very	thin.	Spread	lightly	with	butter	and
	then	with	mixture	desired.	Cream	cheese,	seasoned	and	mixed
	with	finely	chopped	nuts	or	chopped	olives	or	chopped	pimentos
	or	avocado	mixture	are	excellent	fillings	for	this	type	of
	sandwich.	Roll	each	long	slice	up	very	carefully	and	wrap^	again
	in	damp	napkin.	Just	before	serving	slice	in	thin	rounds.	These
	sandwiches	are	very	attractive	for	tea	or	reception.
	161


Candys
	CREAMY	FONDANT
	2	cups	sugar	1	cup	water
	1	tablespoon	white	corn	syrup	1	pinch	of	cream	of	tartar
	Put	sugar,	water,	syrup	in	saucepan.	Stir	until	sugar	is
	dissolved,	then	add	cream	of	tartar.	Put	on	saucepan	lid	and	boil
	3	minutes.	Take	off	and	continue	slow	cooking	until	238	with
	candy	thermometer.	Wash	down	sides	with	brush,	dipped	in	cold
	water.	Rinse	a	bowl	with	cold	water,	pour	sugar	gently	in	and
	leave	to	cool.	When	fairly	cool	take	a	wooden	spoon	and	work	it,
	bringing	it	up	and	letting	it	fall.	When	it	is	ready	it	will	turn
	white.	Put	into	a	basin,	put	a	damp	cloth	over	it	and	leave	for
	2	or	3	days.
	FUDGE
	3	ozs.	unsweetened	chocolate	3	cups	sugar
	2	tablespoons	corn	syrup	1	cup	carnation	cream
	3	tablespoons	butter	1	teaspoon	vanilla
	In	2	qt.	saucepan	put	sugar,	grated	chocolate	corn	syrup	and
	milk.	Stir	constantly	over	low	heat	until	sugar	and	chocolate	is
	dissolved,	on	no	account,	must	it	boil	before,	or	it	will	be	sugar,
	cook	to	238	on	Candy	Thermoneter.
	Remove	from	heat	add	butter	and	vanilla	and	allow	to	cool.
	Beat	until	thick	and	creamy	and	pour	into	buttered	tin.	Cut	in
	squares,	with	a	knife,	that's	been	dipped	in	hot	water.	Never	make
	Fudge	on	a	wet	day.
	FUDGE	NUT	DROPS
	l	l	/	2	cups	sugar	i/	3	cup	tinned	milk
	y-2.	cup	walnuts	1	tablespoon	butter
	Put	1	cup	sugar	and	i/	3	cup	of	milk	into	saucepan,	and	bring
	to	boil,	slowly	stirring	all	the	time.	At	the	same	time	put	}4	cup
	of	sugar	into	frying	pan	and	let	it	melt	and	cook,	until	golden
	brown,	not	too	dark.	Add	to	the	other	saucepan	and	cook	to	234
	without	stirring.	Pour	into	bowl	with	nuts	and	butter	and	beat
	till	creamy.	Then	drop	on	to	oiled	sheet	from	a	teaspoon.
	166


PEANUT	BRITTLE
	2	c.	granulated	sugar	1	pint	chopped	peanuts
	1	teaspoon	salt
	Put	sugar	into	pan	and	heat	slowly	stirring	constantly	until
	the	sugar	is	melted	and	turns	a	light	brown	color.	Spread	the
	chopped	nuts	in	a	buttered	tin	sprinkle	them	with	salt	warm	the
	tin	slightly	and	pour	the	melted	sugar	over	the	peanuts.
	PEPPERMINT	CREANS
	1	Ib.	icing	sugar	1	tablespoon	cream
	1	teaspoon	essence	of	peppermint	1	egg	white
	Sieve	icing	sugar,	mix	in	the	cream,	essence	and	enough
	whipped	egg	white	to	make	a	stiff	paste.	Knead	this	well	on	a
	board	dusted	with	icing	sugar,	then	set	aside	for	1	l	/	2	hours.	Dust
	rolling	pin	with	sugar,	roll	out	paste	j4	inch	thick,	cut	in	small
	rounds	with	a	cutter,	and	leave	on	a	sugared	dish	until	next	day.
	They	can	be	dipped	in	melted	chocolate	if	liked.
	RUSSIAN	TOFFEE
	2	Ibs.	sugar	Milk	(about	^	cup)
	Butter	(size	of	an	egg)	2	teaspoons	syrup
	1	tin	condensed	milk	Vanilla	Walnuts
	Put	sugar	and	milk	in	pan.	Dissolve	slowly,	and,	when	boiling,
	add	syrup	and	butter.	Boil	a	little	and	then	add	tin	of	condensed
	milk,	and	cook	to	240.	Add	nuts	and	vanilla.	Beat	until	thick	and
	pour	into	buttered	pans.
	167


THE	WENGERN	ALP.	153
	A	party	of	peasant	girls	with	flowers.
	something	made	from	it	when	he	should	get
	home	to	America.	The	woodman,	at	Henry	s
	request,	cut	out	this	billet	of	wood	for	Kollo,
	making	it	of	the	size	which	Rollo	indicated	to
	him	by	a	gesture	with	his	finger.
	At	one	time	the	party	met	a	company	of	peas
	ant	girls	coming	down	from	the	mountain.
	They	came	into	the	path	by	which	our	travellers
	were	ascending	from	a	side	path	which	seemed
	to	lead	up	a	secluded	glen.	These	girls	came
	dancing	gayly	along	with	bouquets	of	flowers	in
	their	hands	and	garlands	in	their	hair.	They
	looked	bright	and	blooming,	and	seemed	very
	contented	and	happy.
	They	bowed	very	politely	to	Mr.	George	and
	to	Rollo	as	they	passed.
	"	Guten	abend"	said	they.
	These	are	the	German	words	for	"	Good
	evening."	*
	"	Guten	abend"	said	both	Mr.	George	and
	Rollo	in	reply.
	The	girls	thus	passed	by	and	went	on	their
	way	down	the	mountain.
	"	Where	have	they	been	?	"	asked	Mr.	George.
	"	They	have	been	at	work	gathering	up	the
	small	stones	from	the	pasturages,	I	suppose/	7	said
	*	They	are	pronounced	as	if	spelled	Gooten	arbend.


78	LAFAYETTE
	CHAPITRE	III.
	DEPART	LE	WASHINGTON.	SENTIMETVS	AME1UCAINS.	LION	DE
	AIER.	FAMILLE	DE	NEGRES	LIBRES.	RALEIGH.	FAYETTEV1LLE.
	CAROLINE	DU	NORD.
	DES	les	premiers	jours	de	fevrier,	le	general
	Lafayette	avait	recu,	de	tons	les	etats	du	sad	et
	de	1	ouest	de	1	Union,	des	invitations	si	pres-
	santes	,	qu	il	ne	lui	etait	plus	permis	d	hesiter
	encore	sur	le	parti	qu	il	avait	a	prendre,	et	des
	lors	nous	nous	etions	occupes	avec	activite	,	et	de
	iiotre	ordre	de	marclie	,	et	cles	moyens	de	sur-
	monter	ies	difficultes	que	tout	le	monde	nous
	assurait	devoir	etre	tres-grandes	dans	un	voyage
	de	cette	nature	et	de	cette	longueur.	Nous	avions,
	en	effet,	une	ligne	de	plus	de	douze	cents	lieues
	a	parcourir	en	moius	de	quatre	mois	,	pour	nous
	trouver	le	17	juin	a	Boston,	ou	le	general	s^etait
	engage	a	assister	a	la	celebration	de	Fanniver-
	saire	de	Bunkers-Hill	;	et	uae	partie	des	pays	que
	nous	avions	a	traverser	etoient	a	peine	ha	bites
	ou	n	avaient	que	des	routes	difficiles	et	nial	tra-
	cees.	Mais	grace	a	1	experience	du	general	.Ber
	nard,	aux	lumieres	du	directeur	general	des


SPONTANEOUS	CRYSTALLISATION	OF	MONOCHLORACETIC	ACID,	ETC.	351
	Experi-
	ment.
	Concen-
	tration.
	2
	per	cent.
	98-5
	3
	95-5
	4
	95-3
	5
	95
	6
	94	3
	7
	94
	8
	91-3
	9
	91-3
	10
	89
	11
	88-3
	12
	86-981
	13
	86
	Remarks.
	The	index	rose	from	1-428224	at	70	to	1-437123	at	48-5.	A	dense	shower	of
	a-crystals	occurred	at	48	-5,	and	the	temperature	rose	to	60.	No	further
	readings	for	the	index	were	possible.
	The	index	rose	from	1-	429183	at	57	-5	to	1-435050	at	44.	A	dense	shower	of
	a-crystals	occurred	at	44,	the	temperature	rising	to	51	and	the	index	falling.
	The	index	rose	from	1-	427289	at	63	to	1-435148	at	43.	A	few	a-crystals
	appeared	at	45	and	a	dense	a-shower	occurred	at	43.	The	temperature	rose	to
	48	and	then	fell	again.	At	47	the	index	had	fallen	to	1	431969.
	The	index	rose	from	1-428092	at	60	to	1-434851	at	44.	At	46	some	a-crystals
	were	growing	in	the	solution,	and	a	shower	occurred	at	44.	The	temperature
	rose	to	46	-5	and	the	index	fell	to	1	-431275	at	this	temperature.
	The	index	rose	from	1-425483	at	64	to	1-435838	at	38	'5.	Some	crystals
	appeared	in	the	solution	at	40,	and	at	38	5	a	dense	a-shower	occurred.	The
	temperature	rose	to	45	and	the	index	fell	to	1-43147	at	this	temperature,
	corresponding	to	a	point	on	the	a-solubility	curve.
	The	index	rose	from	1-427891	at	57	to	1-435640	at	38.	At	38	a	dense
	spontaneous	shower	of	a-crystals	occurred,	the	temperature	rising	to	44	with	fall
	of	index.	The	temperature	then	fell	again	and	the	index	continued	to	fall,
	reaching	1-432068	at	41	-5.
	The	index	rose	from	1	424783	at	57	to	1	435246	at	31	without	crystals	appearing.
	At	31	a	dense	shower	of	a-crystals	suddenly	occurred,	the	temperature	rising	to
	37	-5	with	fall	of	index.	The	temperature	then	fell	again	and	the	index
	continued	to	fall,	reaching	1	429480	at	25	-	5.
	The	index	rose	from	1-424583	at	57	-5	to	1-434753	at	33.	At	33"	a	dense
	a-shower	occurred,	the	temperature	rose	to	37	-5	and	the	index	fell.	At	37	the
	index	was	1-431175.
	The	index	rose	from	1-422675	at	56	to	1-435050	at	26.	At	26	a	very	dense
	a-shower	occurred,	causing	a	rise	in	temperature	to	32	and	fall	in	index	to
	1-430575.	The	temperature	then	fell	again	and	the	index	continued	to	fall,
	reaching	1-	429480	at	23.
	The	index	rose	from	1-423981	at	50	to	1	-433359	at	27	without	crystals	appearing
	in	the	solution.	At	27	a	dense	shower	of	a-crystals	occurred,	the	temperature
	rising	to	31	'5	and	the	index	falling	suddenly	to	1-430377.	The	temperature
	then	fell	again	and	the	index	continued	to	fall	more	slowly,	reaching	1-427590
	at	17.	From	29	to	17	the	index-temperature	curve	practically	coincides	with
	the	a-solubility	curve.
	The	index	rose	from	1-423579	at	47	-5	to	T	432666	at	24.	No	crystals	appeared
	till	at	23	a	dense	shower	of	a-crystals	occurred	and	the	temperature	rose	to	39.
	No	further	readings	for	the	index	were	possible	owing	to	the	density	of	the
	shower.
	The	index	rose	from	1-419860	at	54	to	1-433160	at	21-5.	At	21-5	a	dense
	shower	of	a-crystals	occurred,	the	temperature	rose	to	27	and	the	index	fell
	rapidly	to	1-429580,	a	point	almost	coincident	with	the	a-solubility	curve.	The
	temperature	then	fell	again,	the	index	continuing	to	fall	so	that	the	index-
	temperature	curve	from	27	to	18	is	practically	coincident	with	the	a-solubility
	curve.


SPONTANEOUS	CRYSTALLISATION	OF	MONOCHLOR	ACETIC	ACID,	ETC.	353
	II.	Solutions	first	giving	^-showers.
	(The	solutions	were	stirred,	as	before,	with	the	platinum	vane.)
	Experi-
	ment.
	Concen-
	tration.
	Remarks.
	per	cent.
	18
	99-5
	The	acid	was	dried	in	a	desiccator.	The	large	goniometer	was	used	and	the	trough
	heated	to	40	before	introducing	the	acid.	The	index	rose	from	1	'430277	at	G6
	to	1	436628	at	49	-5.	/3-crystals	appeared	at	51,	and	a	dense	/i-shower	occurred
	at	49	-	5,	causing	the	acid	to	become	quite	solid	and	the	temperature	to	rise
	to	55.
	19
	98
	The	index	rose	from	1-429878	at	63	to	T	437321	at	45	-5.	A	few	^-crystals
	appeared	at	49"	and	a	shower	of	/^-crystals	at	45	5	;	the	temperature	rose	to	50"	5
	and	the	index	fell	to	1	434951,	corresponding	to	a	point	on	the	y3-solubility	curve.
	The	temperature	then	fell	again	and	the	index	rose	slightly,	reaching	1	435050
	at	49	-5.	At	49	'5	the	temperature	rose	suddenly	to	55,	with	a	transformation
	of	/3	into	a-crystals.
	20
	95-2
	The	index	rose	from	1	428092	at	61	to	1	438410	at	35	5.	At	35"	5	a	very	dense
	/3-shower	suddenly	occurred;	the	temperature	rose	to	41	'5	and	the	index	fell	to
	1	434652.	The	temperature	then	fell	again	and	the	index	continued	to	fall,
	reaching	!	434354	at	38.	On	inoculating	with	a	the	temperature	rose	again	to
	42",	but	no	more	readings	for	the	index	were	possible.
	21
	94-6
	The	index	rose	from	1-429480	at	57	to	1	-437519	at	36".	At	36	a	dense	shower
	of	/^-crystals	occurred	;	the	temperature	rose	to	40	and	the	index	fell	to	1	-434652.
	The	temperature	then	fell	again	and	the	index	continued	to	fall,	reaching
	1	"432764	at	38	-5	;	this	corresponds	to	a	point	on	the	/8-solubility	curve.
	22
	92-3
	The	index	rose	from	1-424883	at	61	to	1-437915	at	28.	A	dense	shower	of
	/^-crystals	occurred	at	28	;	the	temperature	rose	to	33	and	the	index	fell	to
	1	-435050.	No	further	readings	for	the	index	were	possible	owing	to	the	density
	of	the	shower,	but	the	temperature	fell	from	33	to	30,	and	then	rose	again
	suddenly	from	30	to	34,	with	transformation	of	/3	into	a.
	23
	90-6
	The	index	rose	from	1	-427690	at	48	to	1-436925	at	26.	A	shower	of	/3-crystals
	occurred	at	26	and	the	temperature	rose	to	29,	the	index	falling	to	1	'435050.
	The	temperature	then	fell	again	and	the	index	fell	also,	reaching	1-433558
	at	28	-5.
	24
	89	968
	The	index	rose	from	1-429481	at	41	to	1-436034	at	25.	At	24-5	a	shower	of
	/^-crystals	occurred	;	the	temperature	rose	to	28	and	the	index	fell	to	1	-433260.
	The	index-temperature	curve	is	here	within	2	of	the	/3-solubility	curve.	At	28
	another	dense	shower	occurred	and	the	temperature	rose	immediately	to	32.
	The	crystals	were	found	to	have	transformed	to	a.,	the	solution	was	opaque
	throughout,	and	no	more	readings	for	the	index	were	possible.
	25
	88-3
	The	index	rose	from	1-424381	at	50	to	1-434951	at	23.	At	23	a	shower	of
	^-crystals	suddenly	occurred,	the	temperature	rose	to	27	and	the	index	fell
	suddenly	to	1	432367.	The	temperature	then	fell	again	and	the	index	continued
	to	fall,	though	now	more	slowly,	reaching	1	"431771	at	25	"5,	and	giving	a	point
	practically	on	the	solubility	curve	for	ft.	No	further	readings	were	possible	;	the
	crystals	were	stable	for	a	long	time,	and	at	24	the	solution	was	inoculated	with	a.
	This	caused	a	transformation	from	/3	to	a	and	a	rise	of	temperature	from	24
	to	26.
	VOL.	CCIX.	A.	2	Z


CHAPTER	XV
	POETRY
	Definition.	One	definition	of	poetry	(Watts)	1	says:
	"Absolute	poetry	is	the	concrete	and	artistic	expression
	of	the	human	mind	in	emotional	and	rhythmical	lan
	guage."	We	may	accept	it	without	question	that	poetry
	is	generally	more	emotional	and	regularly	rhythmical	than
	prose.	But	it	seems	fair	to	go	rather	moderately	on	the
	subject	of	the	concrete.	Much	of	the	poetry	which
	expresses	philosophic	and	moral	conviction,	as	in	Words
	worth,	Tennyson,	Arnold,	Browning	and	George	Meredith,
	would	be	no	poetry	at	all	if	this	criterion	were	rigidly
	applied.	I	think	one	may	be	justified	in	contending	that
	an	abstraction	may	be	as	vivid	and	emotional	as	a	con
	crete	thing.	If,	indeed,	art	is	typical	and	not	merely
	specific,	a	certain	degree	of	generalization	should	be
	essential	to	a	poetic	theme.
	Another	definition	(Mackail)	2	is	as	follows:
	"In	general,	the	essence	of	poetry	as	an	art	is	not	so
	much	that	it	is	rhythmical	(which	all	elevated	language
	is),	or	that	it	is	metrical	(which	not	all	poetry	is,	except
	by	a	considerable	extension	of	the	meaning	of	the	word),
	as	that	it	is	patterned	language.	This	is	its	specific
	quality	as	a	fine	art.	The	essence	of	pattern	(in	its
	technical	use,	as	applied	to	the	arts),	as	distinct	from
	1	"Poetry."	Art.	in	Cyc.	Britannica.
	3	Murray	s	English	Dictionary.
	248


iii
	In	other	words,	Li	Fang-Kuei	joined	our	faculty	at	a	monumental	time	in
	American	academic	history.	The	motivation	to	study	the	non-Western	world
	was	very	high	because	World	War	II	had	brought	our	ignorance	of	these
	societies	to	our	attention	and	many	academics	who	had	been	involved	in	the
	war	were	determined	to	rectify	the	situation.	One	of	the	most	important
	contributions	that	Li	made	in	his	whole	career	was	to	the	development	of
	area	studies	at	the	University	of	Washington	and	at	the	national	and	even
	the	international	level.	He	modernized	the	teaching	of	the	Chinese	language
	and	linguistics.	He	was	able	to	do	this	because	of	his	unassailable
	scholarship	and	his	capacity	for	leadership.	He	was	instrumental	in
	introducing	Thai	and	Tibetan	studies.
	His	hand	was	as	gentle	as	it	was	firm.	He	trained	some	excellent
	graduate	students,	many	of	whom	have	made	names	for	themselves,	but	he	also
	paid	detailed	attention	to	the	teaching	of	the	language	at	the	undergraduate
	level.	He	thoroughly	understood	and	helped	to	promote	the	interdisciplinary
	approach	to	the	study	of	Chinese	society.	He	was	a	good	team	player	who
	even	helped,	on	occasion,	with	administration.	From	my	point	of	view	as
	director	of	the	institute,	Li	Fang-Kuei	was	a	very	close	associate	in	a
	common	task.	I	knew	that	I	did	not	have	to	worry	about	Chinese	language	and
	linguistics;	most	important,	I	knew	that	they	would	stay	securely	in	the
	institute	and	not	fight	for	departmental	independence.	Having	all	the
	disciplines	together	under	one	roof	was	essential	to	the	success	of	the
	institute's	mission.	Fang-Kuei	more	than	pulled	his	weight	in	one	of	the
	great	academic	revolutions	of	the	post-war	period.
	Fang-Kuei	and	his	wife,	Hsu	Ying,	were	the	center	of	a	lively	and
	gracious	social	circle.	They	entertained	young	and	old	over	the	whole	range
	of	the	institute.	Hsu	Ying	was	the	first	Chinese	woman	to	offer	classes	in
	Chinese	cooking.	I	had	the	good	fortune	to	be	one	of	her	students	and	am
	now	a	constant	user	of	the	Chinese	cookbook	she	published	a	few	years	ago.
	The	two	Li's	were	the	heart	of	a	great	family,	both	domestic	and	academic.
	Dr.	Li	Fang-Kuei	was	indeed	a	very	special	person	and	one	of	the	most
	outstanding	members	of	the	institute	faculty	in	the	years	when	we	were
	laying	the	foundations	of	what	is	now	the	Henry	Jackson	School	of
	International	Studies.	The	sadness	that	comes	with	the	loss	of	a	great
	human	being	and	a	great	scholar	is	matched	only	be	remembering	with	joy	and
	satisfaction	the	privilege	of	knowing	him.	What	a	treasured	block	of	time
	it	was	and	what	an	inner	glow	we	feel	just	to	recall	Fang-Kuei	1	s	quiet	and
	massive	presence.	He	was	a	citizen	and	scholar	of	the	world,	a	tower	of
	strength	for	international	scholarly	cooperation,	a	person	of	great	human
	dignity.	He	will	live	a	long	time	among	those	who	knew	him.
	George	Taylor
	Professor	Emeritus
	Far	Eastern	and	Russian	Institute
	University	of	Washington
	21	February	1988
	Seattle,	Washington


VI	INTRODUCTION.
	yen	(great	magnificence,	i.e.,."Lalita	Vistara")	;	by	the
	Mahasanghikas	it	is	called	Ta-sse,	i.	e.,	Mahavastu.	1
	We	know	from	the	"Chinese	Encyclopaedia",	Kai-
	yuen-slii-kiau-mu-lu,	that	the	Fo-pen-Jiing	was	trans
	lated	into	Chinese	from	Sanscrit,	by	a	priest	called
	Chu-fa-lan,	so	early	as	the	eleventh	year	of	the	reign	of
	Wing-ping	(Ming-ti),	of	the	Han	dynasty,	i.	e.,	69	or
	70	A.D.	We	may,	therefore,	safely	suppose	that	the
	original	work	was	in	circulation	in	India	for	some	time
	previous	to	this	date.
	It	must	be	borne	in	mind,	however,	that	several
	translations	of	the	"Legend	of	Buddha"	are	quoted
	under	the	name	Fo-pen-hing?	The	first,	which	we
	have	already	alluded	to,	the	original	of	which	was	lost
	so	early	as	the	beginning	of	the	Tang	dynasty,	was	in
	five	chapters	(Jcioucn).	There	is	allusion	to	another
	translation	(Kai-yuen-shi-kiau-mu-lu,	vol.	i,	cap.	i,
	fol.	y),	bearing	the	same	name	but	in	one	chapter,	now
	lost.	Again,	it	is	stated	(vol.	ii,	chap,	xiii,	fol.	*-/,	and
	vol.	iii,	chap,	xx,	fol.	*-/,	op.	cit.)	that	a	work	called	Fo-
	1	The	Chinese	title	of	this	book	is	given	by	Wassalief	(Boudd-
	hisme,	114),	as	"	da	cine",	in	the	German	edition	(Der	Budd-
	hismus,	114)	as	"ta-king",	in	either	case	I	suppose	there	is	a
	mistake	of	transcription,	as	the	title	is	plainly	"ta-sse",	the
	"	great	thing	or	compilation".	That	this	is	really	the	equivalent
	of	"Mahavastu"	is	evident,	not	only	because	"vastu"	is	the
	literal	rendering	of	"sse",	thing	but	also	from	the	remarks	of
	Bournouf	(Introd.	to	Ind.	Bud.,	p.	452).	The	latter	writer	speaks
	of	the	Mahavastu,	as	"volunrineux	recueil	de	legendes	relatives
	a	la	vie	religieuse	de	Cakya,"	a	description	which	agrees	com
	pletely	with	the	character	of	the	work	here	translated.
	2	Amongst	others,	the	work	here	translated	is	constantly	referred
	to	in	the	"	Fa-yuen-chu-lin	"	(e.	gr.,	Yuen,	8th	fol.	y)	and	in	the
	"	Commentary	of	Wong-Puh",	as	the	Fo-pen-hing,


Photos	by	Elliott	&	Fry,	London	;	F.Coghlan,	Londonderry	;	0'	Byrne,	Johannesburg	;	W.G.	Parker,	London.
	1.	MR.	PERCY	HURD,	M.P.	("	Canadian	Gazette,"	London	Editor	"	Montreal	Star	").	2.	MR.	J.	C.
	GLENDINNING	("	Derry	Standard,"	Ireland).	3.	MR.	L.	GOODENOUGH	TAYLOR	("	Bristol
	Times	and	Mirror").	4.	MR.	N.	K.	KERNEY	("Argus"	South	African	Newspapers,	Ltd.).
	5.	MR.	T.	W.	LEYS	("	Auckland	Star,"	Chairman	of	New	Zealand	Delegation).	6.	ALDERMAN
	E.	WOODHEAD	("	Huddersfield	Examiner").	Centre:	MR.	R.	S.	WARD-JACKSON	("Rand
	Daily	Mail,"	Chairman	of	South	African	Delegation).


STUDY	OF	MILK,	&c.
	407
	they	should	all	be	avoided	as	complete	foods	for	infants	if
	fresh	milk	is	obtainable.	If	used	as	additions	to	a	diet	of
	milk,	those	only	should	be	employed,	before	a	child	has	cut
	its	teeth,	in	which	the	starch	is	entirely	converted	into	soluble
	forms.	The	patent	foods	in	which	the	starch	is	unconverted,
	possess	no	advantages	as	additions	to	the	diet	of	older
	children	over	such	simple	articles	as	oat	flour,	rusks	and
	rice,	and	are	considerably	more	expensive."
	COMPOSITION	OF	INFANT	FOODS.
	Food.
	Water.
	Proteid.
	Fat.
	Carbo-
	hydrate
	Mineral
	Matter.
	DRIED	HUMAN	MILK

	12-2
	26-4
	52-4
	2-1
	Allenbury	No.	1	(for	children	below
	three	months)
	5-7
	9-7
	20-0
	60-85
	3-75
	Allenbury	No.	2	(for	children	of	from
	three	to	six	months
	3-9
	9-2
	15-0
	75-2
	3-50
	Horlick's	Malted	Milk
	3-7
	13-8
	9-0
	70-8
	2-70
	Nestle's	Milk	Food	(Knight)
	Mellin's	Food
	5-62
	6'3
	10-46
	7-9
	4-38
	trace
	77-74
	F2-0
	1-80
	3'8
	Savory	&	Moore's	Food
	4-5
	10-3
	1-4
	83-2
	0-6
	Benger's	Food
	8-3
	10-2
	1-2
	79-5
	0-8
	Allenbury	Malted	Food
	6-5
	9-2
	1-0
	82-8
	0-5
	Ridge's	Food
	Neave's	Food
	7-9
	6'5
	9-2
	10'5
	1-0
	ro
	81-2
	SO	1	4
	0-7
	1	./-
	Frame	Food	Diet
	5-0
	13-4
	1-2
	OU
	79-4
	1	O
	1-0
	Robinson's	Groats
	10-4
	11-3
	1-6
	75-0
	1-7
	Robinson's	Patent	Barley
	10-1
	5-1
	0-9
	82-0
	1-9
	The	chief	defect	of	most	brands	of	condensed	milk,	from
	the	point	of	view	of	the	infant,	lies	in	the	fact	that	they
	contain	in	most	instances	too	little	fat	and	a	great	excess	of
	cane	sugar,	thus	they	form	a	fertile	source	of	malnutrition.
	Excessive	fatness	gained	at	the	expense	of	firm	flesh	is	no
	indication	of	health.	Unsweetened,	condensed	milks	are
	more	satisfactory,	but	are	liable	to	decompose	very	quickly
	when	the	tins	are	opened,	in	all	cases	condensed	milks	are
	costly,	the	price	per	pint	working	out	at	double	that	of	fresh
	cow's	milk.
	(D)	The	Care	of	Feeding	Bottles.
	MATERIALS	:	Milk	;	carbonate	of	soda.
	APPARATUS:	Fine	rubber	tubing;	2	rubber	nozzles;	c.c.	measure;
	beaker	;	retort	stand	;	Bunsen	burner.


126	Science	for	Beginners
	understanding	of	the	steps	of	the	process	by	which	the
	raw	materials	are	converted	into	the	finished	product,
	and	a	skilled	worker	who	can	carry	the	process	to	suc-
	cessful	completion.	We	shall	study	the	three	phases	of
	the	process	of	bread	making,	but	during	our	study	we
	shall	not	attempt	to	keep	the	phases	of	the	subject
	separate	and	distinct.
	What	bread	is.	Bread	is	a	product	manufactured	by
	the	process	of	baking	a	mixture	of	flour	and	water	or
	milk.	Salt	and	yeast	are	also	generally	used	in	the
	making	of	bread,	and	potatoes	are	often	added.	If	we
	use	the	term	"	bread	"	in	its	widest	sense,	we	must	also
	include	among	our	raw	materials	butter	and	other	fats,
	eggs,	raisins,	baking	soda,	and	baking	powder.
	A	cookbook	formula	for	four	loaves	of	potato	bread.
	"	Two	quarts	of	warm	water,	six	boiled	and	mashed
	potatoes,	one	tablespoon	of	sugar,	one-half	tablespoon
	of	salt,	a	piece	of	compressed	yeast	the	size	of	a	pea,
	and	flour	enough	to	produce	a	thick	batter.	Beat	well
	together,	cover,	and	set	in	a	warm	place	to	rise.	When
	light,	mix	thoroughly	with	sufficient	flour	for	a	dough
	as	soft	as	can	be	handled.	When	again	risen,	mold
	lightly,	put	into	tins,	and	set	in	a	warm	place	to	rise.
	When	light,	bake	one-half	hour.	If	the	sponge*	is	set	at
	tea	time,	it	will	be	ready	to	mix	by	bedtime,	and	the
	bread	will	be	ready	for	the	loaves	in	the	early	morning."
	This	is	one	way	of	telling	the	story	of	how	to	make
	bread,	and	the	following	paragraph*	is	another.
	Aunt	Katharine's	cookies.	"	Wai,	I	takes	a	yaller
	bowl,	an'	de	yaller	bowl	mustn't	have	no	spout.	In


256
	appreciation	of	Him	;	and	be	assured	He	will	appreciate	your
	work	and	vindicate	you	before	assembled	myriads.	Thus	it
	was	with	the	woman	of	whom	we	have	been	reading.	She
	took	her	alabaster	box,	and	made	her	way	to	the	house	of
	Simon	the	leper,	with	one	object	in	her	heart,	namely,	Jesus
	and	what	was	before	Him.	She	was	absorbed	in	Him.	She
	thought	of	none	beside,	but	poured	her	precious	ointment
	on	His	head.	And	note	the	blessed	issue.	Her	act	has
	come	down	to	us,	in	the	gospel	record,	coupled	with	His
	blessed	Name.	No	one	can	read	the	gospel	without	reading
	also	the	memorial	of	her	personal	devotedness.	Empires
	have	risen,	flourished,	and	passed	away	into	the	region	of
	silence	and	oblivion.	Monuments	have	been	erected	to	com
	memorate	human	genius,	greatness	and	philanthropy	and
	these	monuments	have	crumbled	into	dust	;	but	the	act	of
	this	woman	still	lives,	and	shall	live	for	ever.	The	hand	of
	the	Master	has	erected	a	monument	to	her,	which	shall
	never,	no	never,	perish.	May	we	have	grace	to	imitate	her;
	and,	in	this	day,	when	there	is	so	much	of	human	effort
	in	the	way	of	philanthropy,	may	our	works,	whatever	they
	are,	be	the	fruit	of	our	heart	s	appreciation	of	an	absent,
	rejected,	crucified	Lord	!"
	Mary	s	devotion	was	the	cause	of	the	failure	of	the	plans
	of	the	enemies	that	the	death	of	the	Lord	should	not	take
	place	in	the	feast.	It	stirred	up	the	traitor	to	action.	This
	no	doubt	is	the	reason	why	the	Holy	Spirit	gives	the	record
	of	the	anointing	out	of	its	chronological	order.	Judas	dark
	deed	we	behold	next.	"Then	one	of	the	twelve,	he	was	called
	Judas	Iscariot,	went	to	the	chief	priests	and	said,	What	are
	ye	willing	to	give	me,	and	I	will	deliver	Him	up	to	you?
	And	they	appointed	to	him	thirty	pieces	of	silver.	And	from
	that	time	he	sought	a	good	opportunity	that	he	might	deliver
	Him	up"	(verses	14-16).


69
	Simpson:	No,	they	had	help.	And	my	mother	was	a	good	American-style
	cook	and	Crete	picked	up	from	her	and	picked	up	from	European
	cookbooks	and	headwaiters	on	transatlantic	liners	and	so	on.
	So,	she	produced	beautiful	dinners.	The	table	always	looked
	lovely	with	the	glass	and	silver	and	the	food	was	marvelous.
	Riess:	Did	you	have	someone	to	serve?
	Simpson:	Yes,	we	had	two	in	help.	We	had	a	cook	and	a	maid.
	Riess:	And	she	would	do	some	of	the	cooking	and	the	cook	would	do	the
	rest?
	Simpson:	Oh,	she	didn't	really	do	the	cooking	for	these	parties.	She
	gave	the	directions	and	maybe	she'd	practice	when	we	were	alone
	together	or	had	just	one	couple.	I	didn't	mean	to	say	that	she
	did	the	cooking	for	a	big	dinner	party.	She	couldn't	do	that.
	But	she	put	them	on	with	a	flourish.
	I	remember	that	Foster	Dulles	said—he	was	at	a	New	Year's
	party,	and	we	didn't	give	such	awfully	big	ones,	but	as	big	as
	the	dining	room	table	would	take,	with	maybe	an	extra	card	table,
	maybe	thirty	people—Foster	Dulles	said	it	was	the	only	New
	Year's	party	he'd	been	to	where	he	could	sit	down	to	a	regular
	dinner	or	supper.
	And	with	the	awful	grief	of	losing	Crete,	one	of	the	things
	I	remember	is	the	wonderful	role	she	played	in	taking	a	doctor's
	degree	in	psychology	and,	at	the	same	time,	running	the	household
	as	she	did.
	Of	course,	there	were	quite	a	few	radical	people	at	Columbia
	and	they	sort	of	held	her	in	contempt	in	a	way	as	the	"capitalist's
	wife,"	but	she	would	go	through	that	and	come	home	and	put	on	a
	dinner	and	then	go	back	and	be	palsy-walsy	with	the	radicals.
	But	I	was	disappointed	--when	we	went	to	New	York,	I	said,
	"Now,	look.	I'll	go	down	to	Wall	Street	and	try	to	make	us	some
	money	if	I	can.	You	go	out	to	Columbia	and	you	be	the	intellectual
	and	higher	level	of	our	life."	But	after	about	six	months	or	a
	year,	I	said,	"As	far	as	I	can	make	out,	there's	more	in-knifing
	in	Columbia	than	there	is	in	Wall	Street."


206	FOODS	AND	HOW	WE	USE	THEM
	INDIVIDUAL	PROJECTS
	Boys	1	and	Girls'	Clubs:
	Canning	Clubs	and	Home	Economics	Clubs	may	be	formed	according	to	the
	suggestions	on	page	161.
	Camp-Fire	honors	in	Home	Craft	are	many.	How	many	can	you	earn	in	a
	week?
	Working	projects:
	1.	Make	a	loaf	of	bread.	All	the	girls	in	the	class	might	have	a	bread	contest,
	with	an	exhibition	at	school,	and	a	committee	of	mothers	to	judge	the	best
	loaves.
	2.	Make	a	card	catalogue	cookbook.
	This	may	be	along	certain	definite	lines:
	Bread	recipes	which	save	wheat.
	Conservation	desserts.
	The	favorite	dishes	of	the	class.
	3.	Make	an	investigation	of	the	food	stores	of	the	town	or	neighborhood.
	A	good	project	for	boys.	Make	a	score	card	for	each	store,	marking	for:
	Food	covered	or	not.
	Presence	of	flies.
	Neatness	of	arrangement.
	Appearance	of	employees,	etc.
	4.	Make	a	fly-trap.	See	reference	below.
	Reports:
	A	few	suggestive	subjects	are	named	below.	Others	may	appeal	to	you,
	after	reading	the	list	of	books	given	below,	and	working	out	the	problems	of	this
	project.	Use	the	library,	consult	town	and	state	authorities,	and	collect	ex-
	hibits	for	your	work.
	1.	Dust	in	its	relation	to	food.
	2.	Flies	and	food.
	3.	How	my	town	protects	the	food	for	its	people.
	4.	Pure	food	laws	of	my	State.
	5.	The	life	and	work	of	Louis	Pasteur.
	6.	How	our	meat	reaches	us.
	7.	The	story	of	bread.
	8.	Harmful	preservatives	in	food.
	9.	Parasitic	insects	in	food.
	BOOKS	THAT	WILL	HELP	YOU
	Bacteria,	Yeasts	and	Molds	in	the	Home.	H.	W.	Conn.	D.	Appleton	&	Co.
	Non-technical,	with	many	suggestive	experiments.
	The	Book	of	Wonders.	Presbrey	Syndicate,	New	York.
	"The	Story	in	a	loaf	of	Bread."
	The	Cost	of	Cleanness.	E.	H.	Richards.	Wiley,	New	York.
	Dust	and	its	Dangers.	T.	M.	Prudden.	G.	P.	Putnam's	Sons,	New	York.
	Food	and	Health.	Kinne	and	Cooley.	The	Macmillan	Co.
	For	grammar	grades.
	Foods	and	Household	Management.	Kinne	and	Cooley.	The	Macmillan	Co.
	For	older	pupils.
	Household	Science	and	Arts.	May	Morris.	American	Book	Co.
	Wonders	of	Science.	E.	M.	Tappan,	Editor.	Houghton	Mifflin	Co.
	"How	Idaho	got	Pure	Food."


82	LANCASHIRE	NONCONFORMITY.
	London,	preached	in	the	evening.	"	After	the	morning	service,"	says
	the	li	Evangelical	Magazine"	for	1842,	"	a	newly-formed	church	was
	commended	to	God	in	prayer	by	the	Rev.	A.	Fraser,	A.M.,	pastor
	of	the	older	church	in	Chapel	Street,	and	addressed	with	suitable
	instructions	by	the	Rev.	D.	T.	Carnson,	of	Preston.	On	the
	following	Lord	s	Day,	discourses	were	preached	by	the	Rev.	R.	W.
	Hamilton,	of	Leeds	;	and	the	Rev.	A.	Fraser.	The	whole	amount
	contributed	was	^422."	Another	paragraph	from	this	account
	tells	about	the	formation	of	the	Sunday	School	on	the	second	of
	these	Sundays,	from	which	it	would	seem	that	it	never	was	with	this
	church	"	a	day	of	small	things."	"During	the	week,"	says	the
	writer,	"a	canvass	of	the	neighbouring	district	was	made,	in	order
	to	the	formation	of	a	Sunday	School,	care	being	taken	to	invite
	none	as	scholars	that	attended	other	schools,	and	on	the	succeeding
	Lord	s	Day	the	school	was	opened	with	three	hundred	and	forty
	children."	Some	difficulty	was	experienced	by	the	young	church
	in	settling	with	a	minister.	Invitations	to	the	Rev.	R.	Lang,	M.A.,
	of	Chorley,	and^Mr.	Watson	Smith,	student	of	Blackburn	Academy,
	were	not	accepted.	A	call,	however,	was	subsequently	given	to	the
	Rev.	Edward	Jukes,	of	Byrom	Street	Chapel,	Leeds,	the	accep
	tance	of	which	he	intimated	by	letter,	read	to	the	church	at	its
	meeting,	August	i2th,	1842.	He	received	his	ministerial	training
	at	Highbury	College,	and	settled	at	Leeds,	on	the	completion	of
	his	college	course,	in	1838.	In	December,	1842,	the	James	Street
	Church	took	charge	of	the	Four	Lane	Ends	School,	and	in	1850
	it	undertook	the	erection	of	new	schools	at	Furthergate.	Fuller
	information	respecting	these	will	be	given	subsequently.	An
	important	structural	alteration	in	the	James	Street	Chapel	was
	effected	in	1853.	This	was	the	raising	of	the	roof	of	the	school,
	and	consequently	floor	of	the	chapel,	the	school	being	underneath
	the	chapel.	The	minister	advcated	the	alerations	because	of	the
	"	comfort	of	the	worshippers,	the	health	of	the	scholars,	the	interests
	of	the	surrounding	population,	and	the	usefulness	and	health	of	the
	pastor."	The	Church	Meeting	of	February	yth,	1853,	appointed	a
	committee	to	attend	to	these	matters,	and	the	work	was	completed
	about	the	middle	of	that	year.	Mr.	Jukes	left	Blackburn	in	March,
	1854,	for	the	Congregational	Church	at	Orange	Street,	London.
	1	P.	446.


LIST	OF	PUBLICATIONS.	61
	P.	515.	The	influence	of	variations	of	temperature	upon	the	rate	and
	the	work	of	the	heart	of	the	slider	terrapin	(Pseudemys
	rugosa).	By	H.	G.	Beyer.
	pp.	225-229,	2	p'ls.
	P.	516.	Description	of	a	new	species	of	Peinpheris	(Pempheris	poeyi)
	from	Cuba.	By	Tarleton	H.	Bean.
	pp.	229-230.
	P.	517.	Note	on	Epinepheliis	nigritus,	Canlolatilus	microps,	and	Cory-
	phcena	hippurus.	By	Tarleton	H.	Bean.
	pp.	230-233.
	P.	518,	List	of	the	birds	of	Labrador,	including	Ungava,	East	Main,
	Moose,	and	Gulf	districts	of	the	Hudson	Ba}^	Company,
	together	with	the	island	of	Anticosti.	By	Lucien	M.	Turner.
	pp.	233-254.
	P.	519.	Notes	on	some	Floridian	land	and	fresh-water	shells,	with	a
	revision	of	the	Auriculacea	of	the	eastern	United	States.	By
	William	H.	Dall.
	pp.	255-289,	2	pis.
	P.	520.	A	list	of	the	mesozoic	and	cenozoic	types	in	the	collections	of
	the	U.	S.	National	Museum.	By	John	Belknap	Marcou.
	pp.	290-344.
	P.	521.	On	Turbinella	pyrutn	Lamarck,	and	its	dentition.	By	Wil-
	liam	H.	Dall.
	pp.	345-348,	1	plate.
	P.	522.	A	review	of	the	American	"Golden	warblers."	By	Robert
	Ridgway.
	pp.	348-350.
	P.	523.	Notes	on	the	mineralog}^	and	lithology	of	the	District	of
	Columbia.	By	George	P.	Merrill.
	pp.	351-353.
	P.	524.	Some	emended	names	of	North	American	birds.	By	Robert
	Ridgway.
	pp.	354-356.
	P.	525.	A	list	of	the	Astacidse	in	the	United	States	National	Museum.
	By	Walter	Faxon.
	pp.	356-361.
	P.	526.	A	list	of	the	fishes	known	from	the	Pacific	coast	of	tropical
	America,	from	the	Tropic	of	Cancer	to	Panama.	By	David
	S.	Jordan.
	pp.	361-394.
	P.	527.	Note	on	some	Linnsean	names	of	American	fishes.	By	David
	S.	Jordan.
	pp.	394-396.
	P.	528.	On	a	collection	of	Medusae	made	by	the	United	States	Fish
	Commission	steamer	Albatross	in	the	Caribbean	Sea	and	Gulf
	of	Mexico.	By	J.	Walter	Fewkes.
	pp.	397-402,	1	plate."


SCIENTIFIC	AMERICAN	REFERENCE	BOOK.
	403
	5.
	Through	a	given	point	C	at	a	distance	from
	the	line	A	B,	draw	a	line	C	D	parallel	to	A	B.
	With	C	as	a	center,	draw	the	dotted	arc	ED,
	with	E	as	a	center,	draw	through	C	the	dotted
	arc	F.	C.	With	the	radius	F	C	and	E	as	a
	center,	draw	the	cross	arc	at	D.	Join	C	with
	the	cross	at	D,	which	will	be	the	required
	parallel	line.
	On	a	given	line	A	B	and	at	the	point	B,	con-
	struct	an	angle	equal	to	the	angle	C	D	E.
	With	D	as	a	center,	draw	the	dotted	arc	C
	E;	and	with	the	same	radius	and	B	as	a	ce	ter,
	draw	the	arc	G	F;	then	make	G	F	equal	to	C
	E;	then	join	B	F,	which	will	form	the	required
	angle,	F	B	G	=	C	D	E.
	Divide	the	angle	A	C	B	into	two	equal	parts.
	With	C	as	a	center,	draw	the	dotted	arc	D
	E;	with	D	and	E	as	centers,	draw	the	cross
	arcs	at	F	with	equal	radii.	Join	C	F,	which
	divides	the	angle	into	the	required	parts.
	Angles	A	CF	=	FCB	=	^(A	C	B).
	8.
	Divide	an	angle	into	two	equal	parts,	when
	the	lines	do	not	extend	to	a	meeting	point.
	Draw	the	lines	C	D	and	C	E	parallel,	and	at
	equal	distances	from	the	lines	A	B	and	F	G.
	With	C	as	a	center,	draw	the	dotted	arc	B	G;
	and	with	B	and	G	as	centers,	draw	the	cross
	arcs	H.	Join	C	H,	which	divides	the	angle
	into	the	required	equal	parts.
	9.
	To	construct	a	parallelogram,	with	the
	given	sides	A	and	B	and	angle	C.
	Draw	the	base	line	D	E,	and	make	the	angle
	F	D	E	=	C;	lines	D	E	=	B	and	D	F	=	A;	com-
	plete	the	parallelogram	by	cross	arcs	at	G,	and
	the	problem	is	thus	solved.
	10.
	To	divide	the	line	A	B	in	the	same	propor-
	tion	of	parts	as	A	C.
	Join	C	and	B,	and	through	the	given	divi-
	sions	1,	2,	and	3	draw	lines	parallel	with	C	B,
	which	solves	the	problem.
	11.
	To	find	the	center	of	a	circle	which	will	pass
	through	three	given	points	A,	B,	and	C.
	With	B	as	a	center,	draw	the	arc	D	E	F	G;
	and	with	the	same	radius	and	A	as	a	center,
	draw	the	cross	arcs	D	and	F;	also	with	C	as	a
	center,	draw	the	cross	arcs	E	and	G.	Join	D
	and	F,	and	also	E	and	G,	and	the	crossing	o	is
	the	required	center	of	the	circle.
	12.
	To	construct	a	square	upon	a	given	line
	A	B.
	With	A	B	as	radius	and	A	and	B	as	centers,
	draw	the	circle	arcsA	E	D	and	B	E	C.	Divide
	the	arc	B	E	in	two	equal	parts	at	F,	and	with
	E	F	as	radius,	and	E	as	center,	draw	the	circle
	C	F	D.	Join	A	and	C	B	and	D,	C	and	D,
	which	completes	the	required	square.
	13.
	Through	a	given	point	A	in	a	circumference,
	draw	a	tangent	to	the	circle.
	Through	a	given	point	A	and	center	C,
	draw	the	line	B	C.	With	A	as	a	center,	draw
	the	circle	arcs	B	and	C;	with	B	and	C	as	cen-
	ters,	draw	the	cross	arcs	D	and	E;	then	join	D
	and	E,	which	is	the	required	tangent.
	14.
	From	a	given	point	A	outside	of	a	circum-
	ference,	draw	a	tangent	to	the	circle.
	Join	A	and	C,	and	upon	A	C	as	a	diameter
	draw	the	half	circle	ABC,	which	cuts	the	given
	circle	at	B.	Join	A	and	B,	which	is	the	re-
	quired	tangent.
	15.
	To	draw	a	circle	with	a	given	radius	R,	that
	will	tangent	the	circle	A	B	C	at	C.
	Through	the	given	point	C,	draw	the	diam-
	eter	A	C	extended	beyond	D;	from	C	set	off
	the	given	radius	R	to	D;	then	D	is	the	center	of
	the	required	circle,	which	tangents	the	given
	circle	at	C.
	16.
	To	draw	a	circle	with	a	given	radius	R,	that
	will	tangent	two	given	circles.
	Join	the	centers	A	and	B	of	the	given	circles
	Add	the	given	radius	R	to	each	of	the	radii	of
	the	given	circle,	and	draw	the	cross	arcs	C,
	which	is	the	center	of	the	circle	required	to
	tangent	the	other	two.
	17.
	To	draw	a	tangent	to	two	circles	of	different
	diameters.
	Join	the	centers	C	and	c	of	the	given	circles,
	and	extend	the	line	to	D;	draw	the	radii	A	C
	and	a	c	parallel	with	one	another.	Join	A	a,
	and	extend	the	line	to	D.	On	C	D	as	a	diam-
	eter,	draw	the	half	circle	C	e	D;	on	c	D	as	a
	I	diameter,	draw	the	half	circle	c	f	D;	then	the
	crossings	e	and	/	are	the	tangenting	points	of
	the	circles.
	18.
	To	draw	a	tangent	between	tw9	circles.
	Join	the	centers	C	and	c	of	the	given	circles	;
	draw	the	dotted	circle	arcs,	and	join	the	cross-
	ing	m,	n,	which	line	cuts	the	center	line	at	a.
	With	a	C	as	a	diameter,	draw	the	half	circle
	a	f	C;	and	with	a	c	as	a	diameter,	draw	the
	half	circle	c	e	a;	then	the	crossings	e	and	/	are
	the	tangenting	points	of	the	circles.
	19.
	With	a	given	radius	r,	draw	a	circle	that	will
	tangent	the	given	line	A	B	and	the	given	circle
	C	D.
	Add	the	given	radius	r	to	the	radius	R	of	the
	circle,	and	draw	the	arc	c	d.	Draw	the	line	c	e
	parallel	with	and	at	a	distance	r	from	the	line
	A	B.	Then	the	crossing	c	is	the	center	of	the
	required	circle	that	will	tangent	the	given	line
	and	circle.
	20.
	To	find	the	center	and	radius	of	a	circle	that
	will	tangent	the	given	circle	A	B	at	C,	and	the
	line	D	E.
	Through	the	given	point	C,	draw	the	tangent
	G	F;	bisect	the	angle	F	G	E;	then	o	is	the
	center	of	the	required	circle	that	will	tangent
	A	B	at	C,	and	the	line	D	E.
	21.
	To	find	the	center	and	radius	of	a	circle	that


SCIENTIFIC	AMERICAN	REFERENCE	BOOK.
	467
	120	drops	water	=
	teaspoon
	oz.
	dessert-spoc
	tablespoon
	cup
	=	1	ph
	=*lb
	.	.	=1	o
	m
	it
	z.
	.
	r
	i*
	2
	2
	2
	2
	2
	2
	2
	2
	2
	2
	2
	9	eg
	tips	buckwheat	flour	=
	coffee	=
	tea	...
	11	>
	60	'	'	thick	fluid
	60	"	"	"	=
	rice	=
	lard.	=
	16	tablespoons	=
	butter	=
	graham	flour	=
	rye	flour	=
	1	cup
	1	'	'	water
	4	tablespoons	flour
	corn	meal	;	=
	rolled	oats	=
	powdered	sugar
	2	tablespoons	butter
	3	teaspoons	soda
	4	baking	powder.	.
	..	=1
	=*
	brown	"	=
	raisins
	'"-ii
	2	"	confectioners'	sugar.	.
	2.]r	"	wheat	flour
	3V	"	whole-	wheat	flour.	.	.
	=1
	=1
	.	.	=1
	currants
	bread	crumbs	=
	gs.	.	.	.	.	=
	FOREIGN	WEIGHTS	AND	MEASURES.
	The	following	table	embraces	only	such	weights	and	measures	as	are	given	from	time	to
	time	in	CONSULAR	REPORTS	and	in	COMMERCIAL	RELATIONS:
	Foreign	weights	and	measures,	with	American	equivalents.
	Denominations.
	Where	Used.
	American	Equivalents.
	Portugal.	.	.
	4.422	gallons.
	Ardeb
	Egypt
	7	6907	bushels
	Are	.	.
	Metric.	.	.
	0.02471	acre.
	Arobe
	Arratel	or	libra
	Arroba	(dry)
	Do.	...
	Paraguay
	Portugal
	Argentine	Republic
	Brazil	....
	25	pounds.
	1.011	pounds.
	25.3175	pounds.
	32.38	pounds.
	Do
	Cuba	.	.	.
	25.3664	pounds
	Do
	Do
	Portugal
	Spain.	.	.	.
	32.38	pounds.
	25.36	pounds.
	Do
	Arroba	(liquid)
	Arshine
	Arshine	(square)
	Artel
	Venezuela
	Cuba,	Spain,	and	Venezuela
	Russia
	Do
	Morocco
	25.4024	pounds.
	4.263	gallons.
	28	inches.
	5.44	square	feet.
	1.12	pounds.
	Baril
	Barrel
	Argentine	Republic	and	Mexico	.	.	.
	Malta	(customs).	.
	20.0787	gallons.
	11.4	gallons.
	Do
	Batman	or	tabriz.	.
	Spain	(raisins)
	Persia
	100	pounds.
	6.49	pounds.
	Berkovets
	Bongkal
	Bouw.	.	.	.
	Russia
	India
	Sumatra.	.	.	.
	361.12	pounds.
	832	grains.
	7	096	5	square	meters.
	Bu
	Butt	(wine).	.
	Japan
	Spain
	0.1	inch.
	140	gallons.
	Caffiso
	Candy
	Do.	.	.	.
	Malta
	India	(Bombay)
	India	(Madras)
	5.4	gallons.
	529	pounds.
	500	pounds.
	Cantar
	Do.	...
	Morocco
	Syria	(Damascus).	.	.
	113	pounds.
	575	pounds.
	Do
	Turkey.	.
	124.7036	pounds.
	Malta
	Carga	.	.	.
	Mexico	and	Salvador.
	Catty
	Do.	1	.	.
	China
	Japan.
	1.333i	(1J)	pounds.
	1	31	pounds.
	Do.	.	.
	Java	Siam	and	Malacca
	Do
	2	12	pounds
	Centaro.	.
	Central	America
	4	2631	gallons.
	Centner
	Do.	.
	Bremen	and	Brunswick
	Darmstadt.	.	.	.
	117.5	pounds.
	110	24	pounds.
	Do.	...
	Denmark	and	Norway
	110	11	pounds.
	Do
	Do.	.
	Nuremberg
	Prussia
	112.43	pounds.
	113	44	pounds.
	Do.	.
	Sweden	.
	Do
	Do
	Vienna
	Zollverein
	123.5	pounds.
	110.24	pounds.
	1	More	frequently	called	"kin."
	pounds	avoirdupois.
	Among	merchants	in	the	treaty	ports	it	equals	1.33$


MORALS.	59
	The	supreme	value	of	poetry	is	to	educate	us	to	a
	height	beyond	itself,	or	which	it	rarely	reaches	;
	the	subduing	mankind	to	order	and	virtue.	He	is
	the	true	Orpheus	who	writes	his	ode,	not	with	syl
	lables,	but	men.	"	In	poetry,"	said	Goethe,	"	only
	the	really	great	and	pure	advances	us,	and	this	ex
	ists	as	a	second	nature,	either	elevating	us	to	itself,
	or	rejecting	us."	The	poet	must	let	Humanity	sit
	with	the	Muse	in	his	head,	as	the	charioteer	sits
	with	the	hero	in	the	Iliad.	"	Show	me,"	said	Sarona
	in	the	novel,	"one	wicked	man	who	has	written
	poetry,	and	I	will	show	you	where	his	poetry	is
	not	poetry	;	or	rather,	1	will	show	you	in	his	poetry
	no	poetry	at	all."	*
	I	have	heard	that	there	is	a	hope	which	precedes
	and	must	precede	all	science	of	the	visible	or	the
	invisible	world	;	and	that	science	is	the	realization
	of	that	hope	in	either	region.	I	count	the	genius
	of	Swedenborg	and	Wordsworth	as	the	agents	of	a
	reform	in	philosophy,	the	bringing	poetry	back	to
	nature,	to	the	marrying	of	nature	and	mind,	un
	doing	the	old	divorce	in	which	poetry	had	been
	famished	and	false,	and	nature	had	been	suspected
	and	pagan.	The	philosophy	which	a	nation	re
	ceives,	rules	its	religion,	poetry,	politics,	arts,	trades,
	and	whole	history.	A	good	poem	say	Shak-
	speare	s	"	Macbeth,"	or	"	Hamlet,"	or	the	"	Tempest	"
	goes	about	the	world	offering	itself	to	reasonable
	*	Miss	Sliepard	s	"Counterparts,"	Vol.	I.	p.	67.


FINNISH	POETRY	249
	thing	much	less	merciful	than	has	ever	been	known
	in	Eastern	countries.	Only	a	very	generous	na
	ture	could	bear	such	discipline	;	and	we	have	many
	glimpses	in	the	poem	of	charming	natures	of	this
	kind.
	You	have	seen	that	merely	as	a	collection	of
	wonderful	stories	the	Kalevala	is	of	extraordinary
	interest,	that	it	is	also	of	interest	as	describing
	the	social	ethics	of	a	little	known	people	finally
	that	it	is	of	interest,	of	very	remarkable	interest,
	i	merely	as	natural	poetry	poetry	treating	of	wild
	nature,	especially	rivers	and	forests	and	moun
	tains,	of	the	life	of	the	fisher	and	hunter	and	wood
	cutter.	Indeed,	so	far	as	this	kind	of	poetry	is
	concerned,	the	"Kalevala"	stands	alone	among	the
	older	productions	of	European	poetry.	You	do
	not	find	this	love	of	nature	in	Scandinavian	poetry,
	nor	in	Anglo-Saxon	poetry,	nor	in	old	German
	poetry,	much	less	in	the	earlier	form	of	French,
	Italian,	or	Spanish	poetry.	The	old	Northern
	poetry	comes	nearest	to	it;	for	in	Anglo-Saxon
	composition	we	can	find	at	least	wonderful	de
	scriptions	of	the	sea,	of	stones,	of	the	hard	life
	of	sailors.	But	the	dominant	tone	in	Northern
	poetry	is	war;	it	is	in	descriptions	of	battle,	or	in
	accounts	of	the	death	of	heroes,	that	the	ancient
	English	or	ancient	Scandinavian	poets	excelled.	In
	Finnish	poetry,	on	the	other	hand,	there	is	little
	or	nothing	about	war.	These	peaceful	people
	never	had	any	warlike	history;	their	life	was	agri-


ON	LAW	615
	under	an	absolute	monarchy,	since,	in	the	former	case,
	it	is	the	lawgivers	themselves	that	institute	the	custom.
	We	should	also	remark	that	custom	of	itself	can	never
	become	a	valid	law.	It	becomes	a	valid	law	only	in	so
	far	as	it	represents	the	will	of	the	lawgiver	a	doctrine
	which	is	implied	in	the	foregoing	teaching	on	change	of
	laws,	and	to	which	we	shall	have	to	refer	in	a	later
	chapter	in	our	criticism	of	the	historical	school.
	(c)	THEORY	OF	THE	AUTONOMY	OF	REASON
	STATEMENT	OF	THE	THEORY
	Having	distinguished	the	various	kinds	of	law,	and
	the	sources	of	each,	we	are	now	in	a	position	to	criticise
	Kant	s	celebrated	theorv	of	the	"	Autonomy	of	the
	Reason	"	that	is,	the	theorv	that	everv	man	is	a	law
	to	himself,	that	each	man	s	Reason	originates	the	moral	1
	laws	by	which	he	is	individually	bound,	that	actions
	could	not	be	moral	if	law	proceeded	from	any	other
	source	than	a	man	s	own	Reason.*	By	this	theory
	Kant	attempted	to	effect	the	same	revolution	in	Ethical
	doctrine,	which,	by	means	of	the	theory	of	the	Cate
	gories,	he	had	already	tried	to	effect	in	the	sphere	of
	the	Speculative	Understanding.	For,	just	as	in	his
	doctrine	of	the	Categories,	he	made	mind,	not	objects,
	the	source	of	knowledge,	and	in	a	certain	way	regarded
	even	objects	themselves	as	the	effect	of	Understanding,
	so,	by	his	theory	of	Autonomy,	Kant	attempted	to
	reverse	the	traditional	Ethics,	to	show	that	it	is	in	Mind,
	and	not:	in	an	objective	Moral	world,	that	Eaw	origi
	nates,	that	Reason	is	a	law	to	itself,	that	Reason	creates
	the	moral	law	to	which,	in	the	traditional	Ethics,	it	was
	supposed	to	be	merely	subject.	The	theory	that	man
	*	The	expression	sibi	ipsi	est	lex,	which	is	sometimes	used	by
	Aquinas	in	reference	to	law,	means	not	that	each	man	is	his	own	law
	but,	first,	that	law	exists	in	the	subject	ruled	as	well	as	in	the
	directing-	Reason	(in	mensurato	as	well	as	in	mensurante),	and,	secondly,
	that	it	is	only	in	so	far	as	our	own	personal	Reason	promulgates	any
	law	to	us	that	we	are	bound	in	conscience	bo	obey	it.	Aquinas
	expression,	therefore,	sibi	ipsi	est	lex,	is	riot	to	be	confounded	with	the
	Kantian	conception	of	the	Autonomy	of	Reason	referred	to	above.


.
	322	On	Coleridge's	Poetry.
	I	told	her	of	the	Knight	who	wore
	Upon	his	shield	a	burning	brand	;
	And	that	for	ten	long	years	he	woo'd
	The	Lady	of	the	Land.
	I	told	her	how	he	pin'd	;	and	ah	!
	The	deep,	the	low,	the	pleading	tone,
	With	which	I	sang	another's	love,
	Interpreted	my	own.
	But	when	I	told	the	cruel	scorn
	That	craz'd	that	bold	and	lovely	Knight	;
	And	that	he	cross'd	the	mountain	woods,
	Nor	rested	day	nor	night	;
	And	that,	unknowing	what	he	did,
	He	leap'd	amid	a	murderous	band,
	And	sav'd	from	outrage	worse	than	death
	The	Lady	of	the	Land.
	And	that	she	nurs'd	him	in	a	cave,
	And	how	his	madness	went	away,
	When,	on	the	yellow	forest	leaves,
	A	dying	man	he	lay.
	His	dying	words	but	when	I	reach	'd
	That	tenderest	strain	of	all	the	ditty,
	My	faltering	voice	and	pausing	harp
	Disturb'd	her	soul	with	pity	!
	All	impulses	of	soul	and	sense
	Had	thrill'd	my	guileless	Genevieve	;
	The	music	and	the	doleful	tale,
	The	rich	and	balmy	eve	;
	And	hopes,	and	fears	that	kindle	hope,
	An	undistinguishable	throng,
	And	gentle	wishes	long	subdued,
	Subdued	and	cherish'd	long	!
	She	wept	with	pity	and	delight	;
	She	blush'd	with	love	and	virgin-shame	;
	And,	like	the	murmur	of	a	dream,
	I	heard	her	breathe	my	name.
	*****
	She	half	enclos'd	me	with	her	arms,
	She	press'd	me	with	a	meek	embrace	;
	And,	bending	back	her	head,	look'd	up,
	And	gaz'd	upon	my	face.
	'Twas	partly	love,	and	partly	fear,
	And	partly	'twas	a	bashful	art,
	That	I	might	rather	feel	than	see
	The	beatings	of	her	heart.


66	POETRY	AND	IMAGINATION
	virtue.	He	is	the	true	Orpheus	who	writes	his
	ode,	not	with	syllables,	but	men.	"In	poetry/
	said	Goethe,	"	only	the	really	great	and	pure
	advances	us,	and	this	exists	as	a	second	nature,
	either	elevating	us	to	itself,	or	rejecting	us."
	The	poet	must	let	Humanity	sit	with	the	Muse
	in	his	head,	as	the	charioteer	sits	with	the	hero
	in	the	Iliad.	"	Show	me,"	said	Sarona	in	the
	novel,	"	one	wicked	man	who	has	written	poetry,
	and	I	will	show	you	where	his	poetry	is	not
	poetry	;	or	rather,	I	will	show	you	in	his	poetry
	no	poetry	at	all."	x
	I	have	heard	that	there	is	a	hope	which	pre
	cedes	and	must	precede	all	science	of	the	visible
	or	the	invisible	world	;	and	that	science	is	the
	realization	of	that	hope	in	either	region.	I	count
	the	genius	of	Swedenborg	and	Wordsworth	as
	the	agents	of	a	reform	in	philosophy,	the	bring
	ing	poetry	back	to	Nature,	to	the	marrying
	of	Nature	and	mind,	undoing	the	old	divorce	in
	which	poetry	had	been	famished	and	false,	and
	Nature	had	been	suspected	and	pagan.	The
	philosophy	which	a	nation	receives,	rules	its	re
	ligion,	poetry,	politics,	arts,	trades	and	whole
	history.	A	good	poem	say	Shakspeare	s	Mac
	beth,	or	Hamlet,	or	the	Tempest	goes	about
	the	world	offering	itself	to	reasonable	men,	who


Charcoals	and	Claybanks	279
	to	achieve	success.	Each	was	absolutely	sure	that	only
	its	way	was	right.	Any	other	course	than	the	one
	suggested	would	lead	to	utter	disaster.	Each	party
	was	so	dead	in	earnest	that	when	its	views	were	dis
	carded	it	cursed	the	idiot	that	had	not	heeded	them.
	To	do	his	duty	intelligently	and	fearlessly	amid	this
	din	of	clashing	opinions,	a	commander	of	the	Depart
	ment	of	Missouri	needed	great	clearness	of	thought,
	coolness	of	disposition,	and	firmness	of	purpose.	He
	did	not	lie	on	a	bed	of	roses,	but	on	bumblebees	nests.
	General	Fremont,	whose	career	among	us	I	have
	already	briefly	delineated,	gave	himself	too	much	into
	the	hands	of	the	radicals.	He	did	this	partly	because
	he	himself	was	naturally	radical,	and	partly	from	the
	influence	of	his	environment.	Our	German	fellow-
	citizens,	whose	views	were	extreme,	at	the	start	got	the
	ear	of	the	general	and	held	it	to	the	last.	Mr.	Blair,
	the	leader	of	the	Union	men	of	St.	Louis,	although	at
	first	very	radical,	soon	drew	away	from	the	extremists,
	and	became	a	conservative.	It	was	through	his	great
	personal	influence	that	Fremont	had	been	put	over
	the	Department	of	the	West,	and	by	that	same	influence
	he	had	been	removed	from	his	command.	Among
	other	reasons	urged	as	making	his	removal	necessary
	was	his	radicalism,	that	had	offensively	manifested
	itself	when	he	exceeded	his	authority	in	manumitting
	slaves.
	His	successor	in	command	was	quite	as	radical	as
	he;	but	Halleck	courted	information.	He	listened
	attentively	to	both	Charcoals	and	Claybanks.	Having
	gotten	the	views	of	both	factions,	he	discreetly	kept	his
	own	counsels.	He	was	independent	and	fearless.	His
	measures	were	often	startlingly	radical;	but	his	blows,
	which	fell	hard	and	fast,	were	mainly	directed	against


92	PROPHECY	AND	POETRY
	or	to	a	poem	like	"Prince	Hohenstiel-Schwangau,"
	with	all	its	subtle	insight	into	queer	human	nature,
	the	most	enthusiastic	disciple	can	at	least	see	what	he
	means.	Another	thinks	that	Browning	is	fantastic
	and	grotesque.	Where	he	attracts,	where	he	finds
	spiritual	kinship	and	the	relations	of	a	genius	may
	be	very	ordinary	people,	after	all	he	binds	his
	kindred	to	him	heart	and	soul,	deep	calling	unto
	deep.	But	where	he	offends,	he	offends	mightily.
	There	are	excellent	people	who	take	too	seriously	his
	pleasantries	about	Hobbs	and	Nobbs,	and	Nokes	and
	Stokes,	who	insist	on	treating	his	asides	as	if	they	were
	the	staple	of	his	conversation.	It	is	irreverent,	of
	course,	to	laugh	in	church,	but	there	are	times	when
	laughter	is	not	only	innocent,	but	praiseworthy.	Nor
	is	it	a	monopoly	of	those	who	do	nothing	else.	Then
	it	becomes	imbecile.	Browning	can	be	grotesque,	or
	he	never	could	have	written	"	Pacchiarotto	;	"	and
	sometimes	grotesqueness	jostles	elbows	unpleasantly
	with	the	sublime.	But	we	must	remember	that	the
	tail	which	the	blind	man	took	for	the	whole	elephant,
	though	it	was	a	real	tail,	yet	gave	a	most	misleading
	and	incomplete	impression.	The	elephant	was	tail,
	and	something	more.