- Foreword
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- Preparing to Meet Christ
- The Vision of the Great Controversy Between Christ and Satan
- How the Light Came to the Prophet
- The Life and Work of Mrs. E. G. White
- Mrs. E. G. White as Others Knew Her
- Messages that Changed Lives
- The Vision that Could not Be Told
- The Testimonies and the Reader
- Practical Test of a Good Prophet
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- Chapter 2—The Time of The End
- Chapter 3—Prepare to Meet the Lord
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- Chapter 5—Christ Our Righteousness
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- Chapter 9—The Publications of the Church
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- Chapter 32—Music
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- Parents Must Agree
- The Danger of Too Severe Training
- To Allow Children to Grow Up in Ignorance Is a Sin
- The Evil of Idleness
- Parents, Lead Your Children to Christ
- Do Not Neglect the Wants of the Mind
- Never Correct a Child When Angry
- The Importance of Strict Honesty With Children
- The Importance of Character Development
- A Personal Experience in Counseling Children
- Parents’ Need of More Divine Guidance
- Teach Respect and Courtesy
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- The Church's Responsibility
- Moral Support of Our Institutions
- Teachers Under God
- Qualifications of a School Teacher
- The Bible in Christian Education
- Dangers in Sending Children to School Too Young
- Importance of Training in Duties of Practical Life
- The Dignity of Labor
- One's Mother Tongue Should Not Be Ignored
- The Works of Skeptics Forbidden by God
- The Results of Christian Education
- Student's Responsibility to Uphold His School
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- Chapter 39—The Importance of Cleanliness
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- “Of Every Man That Giveth It Willingly”
- Tithing Is Ordained by God
- The Privilege of Being a Co-laborer With God
- God Asks for One-tenth of the Increase He Gives
- God Evaluates Gifts by the Love Which Prompts the Sacrifice
- The Proper Disposition of Property
- “If Riches Increase, Set Not Your Heart Upon Them”
- A Pledge Made to God Is Binding and Sacred
- Offerings of Thanksgiving to Be Set Aside for the Poor
- Our Property and the Support of God's Work
- The Spirit of Self-denial and Sacrifice
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- Chapter 64—Christ Our Great High Priest
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The Science of Cooking
Cooking is no mean science, and it is one of the most essential in practical life. It is a science that all women should learn, and it should be taught in a way to benefit the poorer classes. To make food appetizing and at the same time simple and nourishing, requires skill; but it can be done. Cooks should know how to prepare simple food in a simple and healthful manner, and so that it will be found more palatable, as well as more wholesome, because of its simplicity.378The Ministry of Healing, 302, 303CCh 222.5
Let us make intelligent advancement in simplifying our diet. In the providence of God, every country produces articles of food containing the nourishment necessary for the upbuilding of the system. These may be made into healthful, appetizing dishes.379Counsels on Diet and Foods, 94CCh 222.6
Many do not feel that this is a matter of duty, hence they do not try to prepare food properly. This can be done in a simple, healthful, and easy manner, without the use of lard, butter, or flesh meats. Skill must be united with simplicity. To do this, women must read, and then patiently reduce what they read to practice.380Testimonies for the Church 1:681CCh 222.7
Fruits, grains, and vegetables, prepared in a simple way, free from spice and grease381* [Grease is defined as “animal fat, especially when soft; any fatty, oily, or unctuous substance.” Ellen White stated that olives, properly prepared, may be eaten with benefit at every meal, the oil in them providing a substitute for animal oil and butter. See The Ministry of Healing, 298; Testimonies for the Church Volume Seven, 134. This seems to indicate that a limited amount of fat, particularly from vegetable sources, is a part of a healthy diet.] of all kinds, make, with milk or cream, the most healthful diet.382Counsels on Health, 115CCh 222.8
Grains and fruits prepared free from grease, and in as natural a condition as possible, should be the food for the tables of all who claim to be preparing for translation to heaven.383Testimonies for the Church 2:352CCh 223.1
Far too much sugar is ordinarily used in food. Cakes, sweet puddings, pastries, jellies, jams, are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs, and sugar are the chief ingredients. The free use of milk and sugar taken together should be avoided.384The Ministry of Healing, 302CCh 223.2
The less sugar introduced into the food in its preparation, the less difficulty will be experienced because of the heat of the climate.385Counsels on Diet and Foods, 95CCh 223.3
If milk is used, it should be thoroughly sterilized; with this precaution, there is less danger of contracting disease from its use.386The Ministry of Healing, 302CCh 223.4
The time may come when it will not be safe to use milk. But if the cows are healthy and the milk thoroughly cooked, there is no necessity of creating a time of trouble beforehand.387Counsels on Diet and Foods, 357CCh 223.5