Place an egg in a pint cup; cover with boiling water and allow to stand, covered, five or six minutes. RECIPE FOR UNCOOKED EGGS Break the number desired into a narrow bowl; add a teaspoonful of sugar to each egg, and a pinch of salt; whip _very briskly_ with a rotary egg beater from five to eight minutes. To each egg a teaspoonful of lemon juice and half a glass of milk may then be slowly whipped into the mixture, if desired. RECIPE FOR BAKED OMELET Whip two eggs very thoroughly for about five minutes; add a dash of salt, a dessert-spoonful each of corn-starch and of heavy cream. Bake very lightly in a small pan. FISH AND FOWL SELECTION AND PREPARATION If we must eat the flesh of animals the young should be selected. It contains more digestible protein, especially albumin, than the old or matured animal, and has had less time in which to become contaminated by unhygienic habits. Both fish and fowl should be baked, boiled, or broiled; never fried. RECIPE FOR PREPARING GREEN PEAS IN THE POD After thoroughly cleansing the desired amount of fresh tender peas, unshelled, put them into a covered pot or casserole dish; add a few spoonfuls of water, a little butter and salt, and cook slowly until thoroughly softened; serve in the pod. The peas may be eaten by placing the pod between the teeth, and then giving it a gentle pull. This strips off the outer coating or pulp, leaving only the thin film of cellulose. NOTE: The pea pulp, or substance upon the pod, is rich in mineral salts, highly nutritious, slightly laxative, and an excellent aid in the digestion of other foods. It is a better balanced and a more valuable food than the pea. PUMPKIN Pumpkin may be made very delicious by stewing or boiling in just enough water to prevent burning. Mash well and put through a colander. Season and serve same as squash, or, prepare as directed, and bake until slightly brown. VEGETABLE JUICE Chop fine and boil carrots, peas, asparagus, or any other fresh vegetable from eight to ten minutes in sufficient water to make the amount of juice required; strain and serve. The tender parts of the fresh vegetable may be thoroughly cooked, put through a colander, and served as a purée. HOW TO MAKE SASSAFRAS TEA Crush the bark of the red sassafras root, allowing a piece as large as a silver dime to each cup. Add the quantity of water desired; simmer from five to ten minutes. Drink with cream and sugar. WHEAT BRAN Wheat bran is the outer coating of the wheat grain. Chemically, it is pure cellulose, which is insoluble and indigestible in the ordinary digestive solvents of the body.