Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

cotton seed and occur in considerable
quantities i'm some cereals. notably oat-
meal and maize, well in various
nuts. Fats. Mr.. Sullivan adds. form about
IL per cent of the average mans body.
Another food ingredientDwhich Mr.. Sui
livian finds to be indispensable to the
body is contained i'm the mineral matters.
which are found chiefly in the bones and
teeth. though they are also present in
the other tissues and in solution in the
various fluids. They make up :! or 6
per cent of mans weight.
Last of all comes water which makes
up more than G0 per cent of the body sub
stance. Though ii does not yield energy.
II Is the most necessary constituent of
our diet for it quenches thirst, nourishes
regulates the body temperature, assists
in carrying off waste products, maintains
the proper degree of diluton for all the
fluids of the body, stimulates the nervous
system and various organs. and forms
part of all cell life
In restoring the body to health, Mr. Sui
livan maintains the invalid's diet must be
so planned and cooked as to supply these
elements in their proper proportions. as
these proportions have been esta blished
by science. Mr.. Sullivan. in his book.
then gives over lW recipes. most of which
have been perfected i'm his own expert
ence for the housewives practical guild
ance in preparing food for her sick ones.
The recipes are arranged in twelve les
sons, which take up respectively water
foods carbohydrates. including starch
FOODS cellulose and sugar; fats and oil
and proteids. among which are milk,
eggs, meat and gelatin.
Among the water foods Mr.. Sullivan
gives three recipes each for making those
cOmmOnesi of all beverages. coffee and
tea. The former of these he calls "a gen
tie stinlulant to digestion and an anti
dOte to most narcotics and sedatives. "
while the latter he finds to be "a strong
astringent. which acts on the ducts of
the stomach. stopping the flow of the
gastric juice His recipes are:
POT OF COFFEE ,boiea).
=, ). cup ground coffee y egg. 7, cup cold wafer
egg and one-haf cup Geld water. add boiling
water. boil five minutes. remove 10 back "f
range add one-quartrr Gun cold water aud al
low II TO settle five minutes Serve.
FILTERED COFFEE
l.. cup ground coffee cups boiling water
Spread a piece of filter paper or fine cloth over
over it: when it has filtered through pour it out
and turn it through the filter again
CUP OF FILTERED COFFEE
tablespoonfuls ground coffee: cup freshly
filter paper fine cloth over cup, place ground
coffee In it. pour boiling water over 1t. and
allow II To inter slowly through mis- Is use
full way Of making coffee when small quantity
Is needed i'll OF emergency.
TEA.
Allow from TO three teaspoonfuls of te,
To- cupfuls of water. using less of close
rolled than of coarse. loose teas. Use freshly
boiled water. scald the teapot. put In the tea
and pour in the boiling water; allow II to stand
covered three 10 five minutes and serve imme-
diately
\ POT OF TEA.
teaspoonfuls tea. cups freshly boiled water
-Scaid carthen china teapot. put i'll tea.
pour water and let stand five minutes the
back of range; strain and serve Immediately.
A CUP OF TEA.
l teaSpoonful tea. "a cup freshly boiled water.
Heat cup. put In tea, pour On wafer cover
and let stand i'll warm place from three 10 i've
minutes. Strain into hot cup and serve with
cream and sugar.
Some recipes for other Waterford
beverages which find favor with Mr..
Sullivan for use among the sick are:
BARLEY WATER.
tablespoonfuls barley. 1 quart cold water
Wash barley. add water and let soak few