“Woe to thee, O land, when thy king is a child, and thy princes eat in the morning!”
“Blessed art thou, O land, when thy king is the son of nobles, and thy princes eat in due season, for strength and not for drunkenness.” Eccl. 10:16, 17.
Many have been greatly benefited by eating the first meal, breakfast, 3–5 hours after rising, according to their work.
“Eat only when hungry, drink only when thirsty.”—E.H.D.
“Three meals a day and nothing between meals, not even an apple should be the utmost limit of indulgence. Those who go further violate nature’s laws and will suffer the penalty.”
“If you would give it a trial, you would find two meals better than three.”
“The stomach, when we lie down to rest, should have its work all done, that it may enjoy rest as well as other portions of the body. The work of digestion should not be carried on through any period of the sleeping hours. If you feel that you must eat at night, take a drink of cold water and in the morning you will feel much better for not having eaten.”
“It is not well to eat fruit and vegetables at the same meal. If the digestion is feeble, the use of both will often cause distress, and inability to put forth mental effort. It is better to have the fruit at one meal and the vegetables at another.”
As a rule, it is better to serve fruits at the close of a meal.
“In order to have healthy digestion, food should be eaten slowly.... If your time to eat is limited, do not bolt your food, but eat less and eat slowly.” Masticate food to creaminess. “Enjoy to the full every mouthful of food as long as any taste remains in it.”—C.C.H.
“Custom has decided that the food shall be placed upon the table in courses. Not knowing what is coming next, one may eat a sufficiency of food which perhaps is not the best suited to him. When the last course is brought on he often ventures to overstep the bounds and take the tempting dessert, which, however, proves anything but good for him. If all the food intended for a meal is placed on the table at the beginning, one has opportunity to make the best choice.”
For some time I have practised either putting the food all on the table or having what was not on the table in sight on the sideboard, or letting guests know in some way the full menu, as I have always felt that while teaching temperance, we were encouraging intemperance by the customary manner of serving.
When working hard, eat light; do not overwork the whole body at the same time.
Perfect rest without sleep for 15–30 m. after meals is a great aid to digestion.
“We should not provide for the Sabbath a more liberal supply or a greater variety of food than for other days. Instead of this, the food should be more simple and less should be eaten in order that the mind may be clear and vigorous to comprehend spiritual things. Overeating befogs the brain. The most precious words may be heard and not appreciated because the mind is confused by an improper diet.”
“Do not have too great a variety at a meal; three or four dishes are a plenty. At the next meal you can have a change. The cook should tax her inventive powers to vary the dishes she prepares for the table, and the stomach should not be obliged to take the same kinds of food meal after meal.”
Three or four dishes, each perfect of its kind, are more satisfying than a great number, not one of which is perfectly prepared and served.
MENUS
The suggestive menus given will admit of variation according to the season and circumstances.
Nut, olive or cooking oil with salt; nut butter of any kind; or cream, may be used instead of dairy butter.
Macaroni baked in cream sauce left from dinner may be heated and served for the next morning’s breakfast with the addition of tomato or more milk.
Where the two pies are served for dessert, two small pieces should be served on one plate. They introduce to the guests two kinds of crust without lard, and mince pie without meat.
When a hearty soup or dessert are on the menu the other dishes of the meal may be lighter.
Dainty dishes and spotless linen, will have much to do in fitting for that city which has foundations of precious stones and the paving of whose streets is gold.
BREAKFAST
First Day
Second Day
Third Day
Fourth Day
Fifth Day
Sixth Day
Seventh Day
DINNER
First Day
Second Day
Third Day
Fourth Day
Fifth Day
Sixth Day
Seventh Day
SUPPER
Number One
Number Two
Number Three
Number Four
Number Five
Number Six
Number Seven
Number Eight
Number Nine
Number Ten
MIDDAY LUNCHEON
Number One
Number Two
Number Three
Number Four
Number Five
Number Six
Number Seven
PUBLIC OR ENTERTAINMENT DINNERS
Number One
Number Two
Number Three
Number Four
Number Five
Number Six
SIMPLE COMPANY LUNCHEONS
Number One
Number Two
EVENING LUNCHEONS
Number One
Number Two
Number Three
Number Four
Number Five
NON-STARCH MEALS
Number One
Breakfast
Dinner
Supper
Number Two
Breakfast
Dinner
Supper
Number Three
Breakfast
Dinner
Supper
Number Four
Breakfast
Dinner
Supper
Number Five
Breakfast
Dinner
Supper
Number Six
Breakfast
Dinner
Supper
These meals may be easily changed to sugarless as well as starchless by substituting vegetables that contain no sugar for those that have some, and tart fruits for sweet ones.
The custard may be made without sugar. Gluten biscuit used as meat with fruit and vegetables give more of a variety, when obtainable.
One may take large quantities of fruit in place of starchy foods, since they are not so concentrated.
PICNIC AND TRAVELLING LUNCHES
Collect boxes of different sizes as you have opportunity.
Save waxed paper from cracker boxes and other sources and have a certain place for it so as to know just where to find it. Quite a large roll can be bought in the stationery stores for five cents.
Keep small tin boxes for packing strong flavored sandwiches, and vaseline bottles and cold cream jars for salad dressings, or for sandwich fillings which must be spread upon the bread the last thing.
For a picnic or a long journey, be sure to take everything that may be needed, corkscrew, can opener, nut picks, paring knives, spoons, a case knife, a knife large enough and sharp enough to cut bread, cups for drinking, and a small saucepan or large cup for heating drinks or anything necessary. As far as possible, carry dishes that may be thrown away, as wood or paper plates and cups. A spirit lamp is very desirable. Rich cakes, jellies and all sweets are especially objectionable for travelling.
Be sure to take plenty of lemons and other fruits, as the trains will not often stop long enough for one to buy them at the stations, and they may not be at the proper stage of ripeness and the price will be high.
Carry salt in a vaseline bottle, or if in a salt shake, screw a piece of thick paper under the top and wrap well. Have sugar in a wide-mouthed bottle or jar, also ripe olives. Rice or custard puddings can be carried in cups.
Bottled fruit juices are invaluable. Lemon juice sufficient for one day may be bottled.
A jar of cold cereal coffee or of tea-hygiene with cream would be highly prized by many.
Trumese in Tomato or Sauce Imperial, well dried in the oven, is excellent. Fruit buns retain their moisture nicely.
Wrap sandwiches, buns, cakes, eggs and nut foods in waxed paper, and if there are different kinds of sandwiches mark them.
For a simple luncheon without a knife or spoon, pare oranges and break them into sections, and pare, quarter and core apples, and wrap all in waxed paper. These fruits with a trumese and egg sandwich (p.472) make an ideal midday luncheon when spending the day in the city on business.
One lady who has travelled a great deal tells me that she has found a small white apron with a pocket a great convenience in serving and eating lunches on trains, and a gentleman suggests that a short apron with a bib and strap and a pocket for the napkin would be a great convenience for those of his sex.
Some of the strong pasteboard boxes that package foods come in, make good lunch boxes. We have one about 22 in. long, 9 in. wide and 6 in. deep that we can carry in a shawl strap, which we prize.
The dining car has no attractions compared with the comforts of a nice home luncheon for travelling.
