The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-06-01

years of age, and should be insisted upon
by parents.
A Wholesome Sweet.
It is well known fact that the con-
sumption of sugar is increasing very
rapidly. 1t is also known that sugar is
not entirely wholesome when consumed
to excess. In some diseases it has been
found necessary to forbid it's use alto
gether. In such cases honey may be
used with impunity. At recent meet
ing of beekeepers held In Chicago one
of the speakers said:
Its positively sinful, our Indifference
to honey-the most wholesome and ben
eficial food that ever came over the
pike. If we'd pay little more atten-
ton to honey we'd not have to pay so
much money to doctors. For centuries
upon centuries before the first sugar re-
finery was built, honey was the principal
sweet. When honey was a common
article OF diet the people very seldom
had stomach aches and kidney troubles.
Absolute health was nearly the whole
thing then. But now look at us and
just see what sugar has done for us.
Honey can be assimilated without tax
ing the stomach or kidneys at ALL
Cream of Asparagus Soup-One bunch
of asparagus, one quart of milk. two
even tablespoons of corn starch or flour,
one tablespoon of butter. salt and pepper
to taste. Wash the asparagus, tie it in
bunch, put in saucepan of boiling
water. Boil gently three-quarters of an
hour, take it from the water, cut off the
tops, put them aside till wanted, put the
milk on to boil in a farina boiler. press
the asparagus stalks through a colander,
add them to the milk, rub the butter and
corn starch or -four together until
smooth, add to the boiling milk and stir
constantly until it thickens; now add
the asparagus tops, salt and pepper, and
serve. Canned asparagus may be used
when you cannot get fresh One quart
can will be sufficient. This soup may be
varied by using one pint of veal or
chicken broth, and one pint of milk, in
stead of the one quart of milk.
Charlotte. quart cream, three ia
blespoons of Madeira wine, whites of two
eggs beaten to stiff froth, one cup of
powdered sugar, half box of gelatin dis
solved in half cup of milk; set it on
the back of the range to melt; flavor
with vanilla; beat the cream and wine
together, add the eggs, then the sugar,
and last the gelatin, which should have
been cooled. When thick enough to Just
pour, turn into moulds lined with thin
slices of sponge cake; set in a cool place
to stiffen.
Rice Charlotte. quarter pound
of rice and boil in one quart of milk.
with little sugar and vanilla; when soft
let it cool, and then mix it with one pint
of whipped cream. Oil mould and fill
with layer of rice and preserves or
marmalade. alternately, let it stand until
stiff and then turn it out. Serve with
cream.
Strawberry Cream.-One quart of
strawberries, one cup of sugar, half box
gelatin, one pint of cream, half cup cold
water; cover the gelatin with the water
and soak half hour; mash the berries
and press through sieve, fine enough
to remove the seeds; add the sugar, and
stir until dissolved. Stand the gelatin
over boiling water, and when melted stir
into the strawberry juice; mix, turn into
a tin basin. Place the basin in a pan of
ice, and stir continually until thoroughly
mixed. Pour into mould and stand in
a cold place to harden.
A boiled chocolate frosting that is an
proved by the Boston cooking school is
made by melting two squares of choco-
late, to which should be added one Gun
and three-Quarters OF fine granulated
sugar and half a cup of hot milk: mix
thoroughly, and allow the sugar to be-
come melted over hot water, after which
boil without stirring about eight min
utes. Have the whites of two eggs beat
en- light, but not dry, and pour the choc-
olate mixture in fine stream on the
whites of the eggs, beating all the time.
Beat occasionally thereafter until cold.
A half teaspoonful of vanilla extract
should be added as flavoring.
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