Spiced Pudding (11)

    Browned crusts of bread, 1 cup
    Scalded milk, 2 cups
    Molasses, 1/2 cup
    Raisins, 1/2 cup
    Salt, 1/2 teaspoon
    Nutmeg, 1/4 teaspoon
    Cinnamon, 1/4 teaspoon
    Cloves, 1/4 teaspoon

Soak the crusts in the milk until soft.  Add molasses, salt, spices, and raisins.  Bake in a moderate oven (360-380 deg.  F.), stirring occasionally at first.  Serve with milk or cream.

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The following pages contain advertisements of books by the same author or on kindred subjects.

FEEDING THE FAMILY

BY MARY SWARTZ ROSE

Illustrated, $2.10

This is a clear and concise account in simple every-day terms of the ways in which modern knowledge of the science of nutrition may be applied in ordinary life.  The food needs of the different members of the typical family group—­men, women, infants, children of various ages—­are discussed in separate chapters, and many concrete illustrations in the form of food plans and dietaries are included.  The problems of the housewife in trying to reconcile the needs of different ages and tastes at the same table are also taken up, as are the cost of food and the construction of menus.  A final chapter deals with feeding the sick.

“The volume is so simply and entertainingly written that it cannot but be enjoyed by anyone interested in the planning or preparation of household meals, and it would be difficult to imagine a more helpful book to put into the hands of a reader desiring information along such lines.”—­Trained Nurse.

THE MACMILLAN COMPANY

    Publishers 64-66 Fifth Avenue New York

* * * * *

A LABORATORY HAND-BOOK FOR DIETETICS

BY MARY SWARTZ ROSE, PH.D.

Assistant Professor, Department of Nutrition, Teachers College, Columbia University

Cloth, 8vo, $1.10

Investigations into the quantitative requirements of the human body have progressed so far as to make dietetics to a certain extent an exact science, and to emphasize the importance of a quantitative study of food materials.  This little book explains the problems involved in the calculation of food values and food requirements, and the construction of dietaries, and furnishes reference tables which will minimize the labor involved in such work without limiting dietary study to a few food materials.

Only brief statements of the conditions affecting food requirements have been made, the reader being referred to general textbooks on the subject of nutrition for fuller information, but such data have been included as seem most useful in determining the amount of food for any normal individual under varying conditions of age and activity.