The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-07-02

Consider the teeth of the animal that
is not subject to the service of man
or the unnatural foods this subsection
often entails. Unless their teeth have
been injured by accident, they are free
from decay, and following the law of
nature, they simply wear out with the
passing Of the animal as it nears the
end of its allotted days.
The teeth are principally adapted for
the tearing. dividing, pounding or
grinding of the food into suitable con-
dition to be passed on into the stom-
ach. If this is but imperfectly done,
as must be the case when the teeth are
defective and many of the most import
ant ones entirely destroyed, work is
forced upon the stomach which it was
never intended to perform and which
1t will resent all in its own good time,
and when teeth and stomach are both
crippled the way of the transgressor is
indeed hard, but not unjust.
UnciviliZed man as well as beasts.
living as they do on naturally organized
foods, vigorously employ the teeth in
putting the foods in the first and pri-
mary stage of digestion; and it is re-
marked that unto the fourth and fifth
generation many descendants of the ma
tive African are still blessed, in spite
of their civilized environments, with
the enviable inheritance of teeth which
may very appropria tely be compared to
pearls. Very noticeably perfect, too, are
the teeth of those who live strictly in
diet.
Therefore, if all animals that live in
freedom and on foods of their own Sc
lection, also the African, the Hindoo, the
American Indian, and reaching a a sim
gle bound up to and including the most
intelligent people of the world, the He
braic races, we find that sound and per-
feet teeth and general physical and
mental soundness are inseparable. 1t is
comparatively easy to associate cause
nd effect P6rfRcfjnn is nOSSibiQ TO all
If the right materials are furnished and
properly utilized by the individual
STALE BREAD GEMS.
Take two cups of stale entire wheat
bread or biscuit crumbs and cover with
two cups Of milk and soak for half an
hour. Separate two eggs and add the
beaten yolks to the soaked crumbs, then
add a tablespoonful of butter melted
and teaspoonful Of salt. Beat well to-
gether. Measure a cup and one-half
fuls of baking powder and sift again,
then add the whites of the eggs beaten
to froth. Bake in gem pans for half
an hour in moderately hot oven
CEREAL PUDDING.
Take two cups of cold wheat cereal
mush and mix into smooth batter with
two cups of rich milk. Separate two
eggs and beat the yolks with half cup
of sugar until light, then add to the
batter Have a cup of sweet cherries
stir into pudding, and lastly fold in the
whites of the eggs beaten to stiff
froth. Bake in a moderately hot oven
until custard is set.
CUCUMBERS AND CHEESE SALAD.
Take large, but not too ripe, cucum-
bers. peel and cut into cubes: soak in
fresh cold water an hour, then boil them
in sailed water until tender, but not
soft. Turn into a sieve or colander to
drain and set in a cold place When
ready to serve fill crisp, tender lettuce
leaves with the cucumber dice mixed
with a few capers or fresh picked mas
turtiums. Cover with mayonnaise and
over the top of this sprinkle little rich
cheese rubbed through a sieve.
ONION SOUFFLE.
Soak two-thirds of cup of dry
bread crumbs in a scant cup of milk.
Make half a pint of plain white sauce;
add a cup of cooked onion pulp, the
beaten yolks of three eggs and add this
to the soaked crumbs and season to
taste with salt and pepper. When well
mixed fold in the whites of the eggs
beaten to a stiff froth- Turn into a
buttered and crumbed baking dish and
bake in a slow oven for forty five min
utes.
STUFFED TOMATO SALAD IN JELLY.
will go easily into coffee cup leaving at
least a quarter in space all around Peel
drain Drain tie teen dust inside with salt and cay.
enne pepper and fill with a mayonnaise of
chopped capnage, eelery ana sW sssas sIe 6
setting in cracked ice and also some gela-
tine Jelly wen seasoned and havored with
| little in bottom OF each cup and let It
CONCEAL: then put in the tomatoes, with
| the stem emo up and pour more jelly
| harden Serve each jellfed tomato on a
cr'sf gL IsstsY FAMILY PIE
This is a good old fashioned dish, also
known as blackberry cobbler- The proper
way to make it is to line a yellow earth
enware pudding dish with good plain pie
crust or rich biscuit dough: brush the
crust with white of egg. then fill with
| large ripe berries; sprinkle thickly with
| sugar and cover with top crust, roll ed