eve until all the water drains off. They are
then washed in a dish and afterwards passed through a sieve. Melt three
ounces of butter in a stew-pan on the fire, add a little salt and
sugar,--enough to cover the point of a knife, and then the chestnuts. Stew
them for half an hour, stirring frequently; pour in enough bouillon so
that the mush does not get too thick.

[NURSING DEPARTMENT 653]

Brown Bread.--Take one-half cupful scalded milk, one-half cupful of water,
one teaspoonful of salt, one-half teaspoonful of butter, one-half
teaspoonful lard, two tablespoonfuls of molasses, one-half cupful of white
flour, sufficient graham flour to knead, and three-quarters of a yeast
cake dissolved in one-quarter of a cupful of lukewarm water. Prepare the
same as white bread. Instead of graham flour, equal parts of graham flour
and white flour may be used in kneading.

Whole Wheat Bread.--Dissolve a quarter of a yeast cake in a tablespoonful
of lukewarm water. Pour half a cupful of hot water over half a cupful of
milk and when lukewarm add the yeast and half a teaspoonful of salt. To
this add a cupful of whole-wheat flour and beat for five minutes. Cover
and allow this to stand in a warm place for two hours and a half. Then add
whole-wheat flour gradually, mixing the mass until it can be kneaded.
Knead until elastic; shake and place in baking pans. Cover and allow to
stand in a warm place until it doubles in bulk. Prick the top with a fork
and bake for one hour. The oven should not be as hot as for white bread.

Cream-of-Tomato Soup.--One can tomatoes, one-fourth teaspoonful soda,
one-half cupful of butter, one-third cup of flour, 3-1/4 teaspoonfuls of
salt, one-half teaspoonful of white pepper, one quart of milk. Stew the
tomatoes slowly one-half to an hour, strain and add soda while hot; make a
white sauce and add the tomato juice. Serve immediately.

Cream-of-Celery Soup.--One and one-half cupful of celery, one pint of
water, one cupful of milk, one cupful cream, two tablespoonfuls of butter,
one-half cupful of flour, one-half teaspoonful of salt, one-eighth
teaspoonful of white pepper. Cook the celery in the boiling water until
very soft; strain and add the hot liquid; make a white sauce and cook
until it is thick cream.

Cream-of-Potato Soup.--Three potatoes, two cupfuls milk, one-half cupful
of cream, yolks of two eggs, one teaspoonful of salt, pepper, one-half
teaspoonful of onion juice. Cook the potatoes until soft, dr