DRIKKING AT MEALS

When meat has been banished forever from your table ; when lard has been re- placed by Vegetarian oils; when tea, coffee and spices are regarded by you as so many slow poisons ; when milk and butter come to be used in very small quantities, if at all ; there is still a question to which even old Vegetarians may well give earnest thought : why drink at all at meals? I can testify by personal experience that even the best of food swallowed with large draughts of water results in imperfect assimilation and a melancholy frame of mind. The habit of drinking at all at meals is nothing but a habit. In one short month you may replace that habit by a much better one, and your enjoyment of meals will be incerased rather than lessened.

This article is for old Vegeiarians only. Friends, we know that drinking between mouthfuls sends the food into the stomach deprived of the saliva so necessary to assist in converting it into good rich blood. Break the habit, aud you will be stronger spirit- ually for the trifling self-denial, which very soon becomes a pleasure, and my word for it, you will never regret it. Your stomach will soon do its work so much more easily and perfectly that your blood will be en- riched and you will overflow with mag- netism .

Replace your tea and coffee by a cup of hot water and drink it fifteen minutes be- fore meal time. It is true that the stomach needs a warming up before meals, especially in very cold weather. But plain hot water will do this far better than any drink.

Navember. I

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BREAKFAST.

Steamed Rice. Orange Honey.

Graham Gems.

Chestnut Soup.

Fried Celery. Potato Balls.

Salsify Fritters.

Brown Bread. Nut Sandwiches.

Banana Salad. Baked Sweet Apple Dessert.

Cereal Coffee.

Chestnut Soup. — Take the outer rind from three-quarters of a pound of Spanish Chestnuts, and put them into a pan of warm wateron the fire. As soon as it becomes too hot for the fingers, take out the chest- nuts and peel them qnickly, immerse them in cold water, wipe and weigh them. Now cover them with a quart of stock made from peas, beans, lentils or some other nitroge- nous food, stew them gently for rather more than three-quarters of an hour, then drain, pound, rub them through a fine wire sieve reversed, add sufficient salt, and stir the mixture until it boils. The rule is that three-quarters of a pound of chestnuts shonld be given to each quart of soup. The above is sufficient for four persons. From Good Health .

Baked Sweet Apple Dessert. — Wash and remove cores from a dozen sweet apples and four sour ones, and bake until well done. Mash through a colander to make smooth and remove the skins. Put in a granite-ware dish, smooth the top with a knife, return to the oven and bake very slowly until dry enough to keep the shape when cut. Add a meringue, cut in squares and serve in individual dishes. 1899

Orange Honey. — Mix together the juice of three oranges, the grated rind of one, a small cupful of sugar, a tablespoonful of butter and the beaten yolks of two eggs. Cook over a slow fire, stirring constantly, until about as thick as honey. Serve cold.

Banana Salad. — Cut four bananas into halves, lengthwise, then each half again; place these pieces in a glass dish ; sprinkle over a very little grated rind of lemon and the juice of one-half a lemon; then sprinkle over one-half cupful of granulated sugar and the juice of two oranges; place on ice several hours before serving.

A clergyman declares that a fruit diet had taken away a hereditary craving for alcohol which had troubled him for years.

Fruit is nature's medicine; every orange, every plum and every grape is a bottle of medicine, but it is not repulsive like most - of the druggists.' An orange contains pure water rich with fruit acids medicinally balanced, specially cooling to the thirst of the drunkard and soothing to his diseased stomach.