old
water. Soak over night. In the morning bring them to boiling point,
and keep them over the fire, just simmering for 20 minutes, or until
the figs are plump and soft. Lift them out carefully, and boil down
the liquor until it forms a syrup. Pour this over the figs and serve
cold. Whipped or plain cream may be served with them.

_Jellied Chicken._--Take a young, tender chicken. Prepare and disjoint
it as for a fricassee. Put a bay leaf, a stock of celery about 4
inches long, and 2 whole pepper corns in the bottom of a bowl. Then
put in the chicken. Stand the bowl in a pot of boiling water, being
careful that the steam shall not drip, or the water boil over into the
chicken. Cover the pot closely and keep the water boiling until the
meat is tender enough to allow the bones to slip out. Remove the skin
and bones and put the remainder of the chicken into a pint bowl or
mould. Season the remaining liquor with salt, and strain over the
meat. Stand in a cool place to harden. (Do not add water to the
chicken when cooking.)

_Raw Meat Sandwiches._--Three ounces of raw beef, which may be chopped
very fine and rubbed through a hair sieve or scraped from a slice of
steak. Mix with it 1 ounce of fine bread crumbs, 1 teaspoonful of
sugar, pepper and salt to taste. Spread it between thin slices of
brown or white bread and butter. (A few drops of lemon juice may be
added if the flavor is liked.)

_Broiled Steak, Hamburg Steak, Broiled White Fish, Stews, Etc._ (See
recipes in preceding chapters.)

* * * * *

A FEW GENERAL HINTS FOR SCHOOL CHILDREN.

"Too much attention cannot be given by parents to the diet of school
children, or by teachers to the diet of pupils under their care in
boarding schools and colleges. The average age of school children is
from six to sixteen years. During this time both mind and body are
undergoing development. Throughout school period the growth of the
body is continued until almost completed. There are unusual demands,
therefore, upon the functions of absorption and assimilation. The food
must be abundant, and of the character to furnish new tissue, and to
yield energy in the form of heat and muscular activity. The food
should also contain salts of lime to meet the requirements of
formation of the bones and teeth. Many children acquire habits of
dislike for certain articles of food, which become so fixed in later
life that they find it very inconvenient, especial