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"Of making books there is no end," and as this is no less true of cookery books than of those devoted to each and every other subject of human interest, one rather hesitates to add anything to the sum of domestic literature. But while every department of the culinary art has been elaborated ad nauseam, there is still considerable ignorance regarding some of the most elementary principles which underlie the food question, the relative values of food-stuffs, and the best methods of adapting these to the many and varied needs of the human frame. This is peculiarly evident in regard to a non-flesh diet. Of course one must not forget that there are not a few, even in this age, to whom the bare idea of contriving the daily dinner, without the aid of the time-honoured flesh-pots, would seem scarcely less impious than absurd, as if it threatened the very foundations of law and order. Nothing is more common than to hear people say most emphatically that vegetarian diet is no good, for they "have tried it." We usually find upon enquiry, however, that the "fair trial" which they claim to have given, consisted of a haphazard and ill-advised course of meals, for a month, a week, or a few days intermittently, when a meat dinner was from some reason or other not available. To avoid any very serious risks, however, she fortified herself as strongly as possible with the other unconsidered trifles-soup, sweets, curds and cream, strawberries, &c., but despite all her precautions, by tea- time the aching void became so alarming that the banished joint was recalled from exile, and being "so famished" she ate more than she would have done at dinner. As people get into more wholesome ways of living, the tendency is to have fewer courses and varieties at a meal, but just at first it may be as well to start on the basis of a three-course dinner. One or other of the dishes may be dispensed with now and then, and thus by degrees one might attain to that ideal of dainty simplicity from which this age of luxury and fuss and elaboration is so far removed.

The desire to play and frolic seems to be a heritage of mankind. In infancy and early childhood this joy and exuberance of spirit is given full sway. In youth, that effervescent stage of human existence, "joy is unconfined." But in middle age and later life we are prone to stifle this wholesome atmosphere of happiness, with care and worry and perhaps, when a vexed or worried feeling has been allowed to control us, even forbid the children to play at that time. Why not reverse things and drown care and strife in the well-spring of joy given and received by reviving the latent spark of childhood and youth; joining in their pleasures passively or actively and being one of them at heart. So presuming that "men are but children of a larger growth," the games, pastimes and entertainments described herewith were collected, remembered and originated respectively with the view of pleasing all of the children, from the tiny tot to, and including the "grown-up," each according to their age and temperament.

This is an incredible handbook with straightforward explanations for various candy-making techniques and contains reliable recipes for everyone to follow. The book is detailed, friendly, and easy to understand. With the use of lucid language, this work doesn't just remain a mere handbook and becomes a set of simple instructions from a friend who tells you exactly what you need to know. This step-by-step guide includes several fresh candy recipes for everyone from intermediate to experts. Content of this book comprise of: Confectionery Syrup Crystallization Candy Blanc Mange Candy-bonbon-conserve Chocolate Colors Comfits Crack and Caramel Crystallized Sugar, and Articles Crystallized, Commonly Called Candies On Essences Fruits and Other Pastes Ice Cream Lozenges Meringues and Icing Pastile Drops Syrups The Stove or Hot Closet Sugar Spinning Jellies.

The number of men who "keep fit" in this country has been surprisingly few, while the number of those who have made good resolutions about keeping fit is astonishingly large. Reflection upon this fact has convinced the writer that the reason for this state of affairs lies partly in our inability to visualize the conditions and our failure to impress upon all men the necessity of physical exercise. Still more, however, does it rest upon our failure to make a scientific study of reducing all the variety of proposals to some standard of exceeding simplicity. Present systems have not produced results, no matter what the reason. Hence this book with its review of the situation and its final practical conclusions.

A book of practical psychology. The values to be derived from such a work are necessarily suggestive, and nothing is more powerfully helpful to any one than suggestions. So when considering in this book the subjects of mind and will, ably and interestingly presented by Mr. Atkinson, the reader must be benefitted, for it is the law of suggestion that attributes, elements of greatness within respond to suggestions from without. No one, therefore, can carefully read this book without awakening responsiveness and obtaining a further knowledge and control of the faculties therein treated.

Digby makes use of ingredients including flowers, vegetables, meats, herbs, spices, alcohol, fruits and berries, eggs, milk, grains, and honey.Foreign influence can be seen in recipes such as "Pan Cotto, as the Cardinals use in Rome", and "A savoury and nourishing boiled, Del Conte di Trino, a Milano," which calls for costly ambergris, dates, raisins, currants and sugar; the bird is boiled inside an ox bladder.Advice is given that diverges from the recipe headings onto related topics. In "Tea with Eggs", it is advised not to let tea soak too long in hot water "which makes it extract into itself the earthy parts of the herb", but "The water is to remain upon it no longer then whiles you can say the Miserere Psalm very leisurely.Thus you have only the spiritual parts of the Tea". Similarly under "Pan Cotto", the author gives general advice upon breakfasting, recommending "juyce of Orange", cream of oatmeal or barley, and ending "Two poched eggs with a few fine dry-fryed Collops of pure Bacon, are not bad for breakfast, or to begin a meal".Instructions are given "to feed Chickens" and other poultry. RecipesThe Closet Opened begins with a section on brewing soft and alcoholic drinks. There are many recipes for mead and metheglin, and some for ale, cider, and wines from fruits including cherry and strawberry.It then provides recipes for "sallats", eggs, potage, meat pie and meat and vegetable pasties, cooked and prepared meats, syllabub, cakes, pies, puddings and other desserts.