nade
Orangeade
Plain lemonade
Slippery elm tea
Toast water
Tamarind water
Bread
_Recipes_;
Diabetic biscuit
Diabetic biscuit No. 2
Gluten meal gems
Jellies and other desserts for the side
_Recipes_:
Arrowroot jelly
Arrowroot blancmange
Currant jelly
Iceland moss jelly
Iceland moss blancmange
Orange whey
White custard
Table topics.

FOOD FOR THE AGED AND THE VERY YOUNG
Requisites of food for the aged
Stimulating diet not necessary
Flesh food unsuitable
Bill of fare
Quantity of food for the aged
Heavy meals a tax upon digestion
Cornaro's testimony
Diet for the young
Causes of mortality among young children
Best artificial food
Use of sterilized milk.
Difference between cows' milk and human milk
Common method of preparing cows' milk
Artificial human milk
Artificial human milk No. 2
Artificial human milk No. 3
Peptonized milk
Mucilaginous food excellent in gastro-enteritis
Preparation of food for infants
Time required for digestion of artificial food
Quantity of food for infants
Rules for finding the amount of food needed
Table for the feeding of infants
Interval between feeding
Intervals for feeding at different ages
Manner of feeding artificial foods
Danger from unclean utensils
Diet of older children
An abundance of nitrogenous material important
Flesh food unnecessary
Experiments of Dr. Camman
Testimony of Dr. Clouston
Candy and similar sweets
Eating between meals
Education of the appetite
Inherited appetites and tendencies
Table topics.

FRAGMENTS AND LEFT-OVER FOODS
Preserving and utilizing the left-over fragments
Precautions to be observed
Uses of stale bread
To insure perfect preservation of fragments
Preparation of zwieback and croutons
Left-over grains
Left-over vegetables
Left-over meats
Left-over milk
Table topics.

THE ART OF DINING
Pleasant accessories essential
The dining room
Neatness an essential
Care of the dining room
Furnishings of the dining room
Table talk
A pleasant custom
Ta