Place in a mixing bowl
White of one egg, One-half gla.s.s of apple jelly.
Beat until the mixture holds its shape and then fold in one cup of whipped cream and then prepared chocolate. Pour into a mould and pack with ice and salt for two and one-half hours.
To prepare the chocolate: Place one cup of sugar in a saucepan and add five tablespoons of water. Heat slowly to the boiling point, and then boil for one minute, then add two ounces of chocolate, cut in tine pieces. Stir until the chocolate is melted, taking care that the mixture does not boil, then add
One-quarter teaspoon of cinnamon, One teaspoon of vanilla.
Beat to mix. Cool, and add to the prepared cream.
DIET TO REDUCE WEIGHT
Correct eating is essential to health and because of this the proper cooking and serving of food plays an important part, in either the building up or reducing of weight to a desired average.
As a rule, stout people seldom realize that they are eating food that, is entirely unsuited to them; and not only do they love starchy and over-rich foods, but also they frequently consume a liberal portion of sweets.
Now unwise eating seldom produces its effects at once. When noticed, the body is already burdened with heavy layers of fat, that not only cause their bearer to be distressed and uncomfortable, but also cause disease.
Not all of us can eat every food that is put before us, but we can so arrange our menus that we will be able to balance the diet and in this way supply the body with just its required needs.
Eating over-large portions of rich desserts, fatty foods and starchy products causes these foods to turn into a fatty tissue, and then be stored in the body as adipose tissue. So, in order to get good results, the person who wishes to reduce should learn to thoroughly chew all foods. By this I mean chew the food very fine, so that it will be thoroughly mixed with the saliva and then flow without much effort to the stomach.
You know that all starchy foods are changed by the action of the saliva into invert sugars; they then go to the stomach where they are thoroughly diluted with gastric juices and finally pa.s.sed into the intestines, where the final processes of digestion take place.
This form of starch is stored by the liver and kidneys, and thus pa.s.ses out to the various tissues to be held in the body as fat.
To reduce this fleshy tissue it is necessary to prevent the storage of more sugars, starches and fats in the body, and to cause that which is already stored there to be gradually consumed to prevent starving.
Many people who go on a diet for reducing flesh in a few days complain of great, weariness, exhaustion and gnawing hunger in the pit of the stomach. A diet that cuts down the supply of food with the intention of reducing is extremely dangerous unless it is supervised by a physician. But persons who wish to make a visible reduction of flesh in a time ranging from five to six weeks can do so, if they will learn the foods that cause and feed these flesh-forming tissues and learn to replace this with non-fat-forming foods.
And summer time is an ideal time to accomplish a reduction of flesh for those who wish to try it.
A SERIES OF MENUS FOR ONE WEEK--BREAKFASTS
(1)
Blackberries, about one-half cup (no sugar or cream) Soft-Boiled or Poached Egg Two Slices of Toast (no b.u.t.ter) Four Leaves of Lettuce Black Coffee
(2)
One-half Cantaloupe Three-inch Piece of Broiled Ham Two Slices of Toast (no b.u.t.ter) Four Leaves of Lettuce Black Coffee or Tea with Lemon
(3)
Juice of one-half Grape Fruit (no sugar) Piece of Broiled Fish Two Slices of Toast (no b.u.t.ter) Black Coffee
(4)
Juice of one Orange Broiled Tomatoes Three Pieces of Bacon Two Slices of Toast (no b.u.t.ter) Black Coffee
(5)
Stewed Huckleberries (no sugar) Hamburg Steak (broiled) Two Slices of Toast (no b.u.t.ter) Black Coffee
(6)
Stewed Peaches (no sugar) Omelet Toasted Whole-Wheat Bread (two slices) Black Coffee
(7)
Baked Prunes (no sugar) Cream Beef, about one-half Cup Two Slices of Toast Black Coffee
WHAT THESE BREAKFASTS ELIMINATE
The sugar and cream from fruit and coffee and the b.u.t.ter from the toast--all of which are fat-forming foods. Toasting bread dexterizes the starch and thus helps the digestion of this starchy product.
Breakfast may be eaten from 7 to 8.30 A.M., and is so balanced that those who board or take their meals in restaurants may easily follow the diet. Now, during the warm weather, it is most important to eat lightly during the noon period, and for this reason a light luncheon will be provided. Those who are employed in sedentary occupations should partake of a milk and _egg_ shake, or chocolate egg and milk; and this will be sufficient until the evening meal, or for luncheon you may have
(1)
Plate of Lettuce Toasted Cheese Sandwich One Small Slice of Bread, Toasted (no b.u.t.ter) Stewed Fruit, one-half Cup Tea or Coffee (clear)
(2)
Water-cress Tomato Salad One Slice of Toast (no b.u.t.ter) Baked Apple Tea or Coffee (clear)
(3)
Radishes Water-cress Salad With Three Slices of Bacon Brown Betty Tea or Coffee