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Title: Vegetarian supplement to scientific feeding
Author: Dora C. C. L. Roper
Release date: October 7, 2024 [eBook #74538]
Language: English
Original publication: Oakland: Buckner Printing Co
Credits: Richard Tonsing and The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
*** START OF THE PROJECT GUTENBERG EBOOK VEGETARIAN SUPPLEMENT TO SCIENTIFIC FEEDING ***
Vegetarian Supplement
to
Scientific Feeding
By MRS. DORA C. C. L. ROPER, D. O.
Oakland, California.
Buckner Printing Co., Printers.
1915
COPYRIGHTED, 1915,
By
DORA C. C. L. ROPER
All Rights Reserved.
DEDICATION.
THESE PAGES ARE DEDICATED TO ALL WHO READ THEM,
WITH THE EARNEST DESIRE TO MAINTAIN HEALTH
AND PREVENT DISEASES WHICH ARE CREATED
BY WRONG AND INTEMPERATE EATING
AND DRINKING
Eat not to dullness;
Drink not to elevation.
—Benjamin Franklin.
[Illustration: [Silhouette]]
=Man is composed of what he has
assimilated from his spiritual
mental and physical
food=
CONTENTS
_PART I._
_Classification and Function of Food._
_Recipes of Cooked and Raw Foods, with Foot Notes Referring to
Correct Chemical Combinations._
_100 Simple and Fancy Menus._
_Sandwiches._
_Right and Wrong Food Mixtures._
_Hygiene, Economy and Sanitation._
_PART II._
_Anatomy and Physiology of Brain and Nervous System._
_Circulation._
_Care of the Body._
_Stimulants; Their Effects on the Body._
_Constipation._
_Obesity_ (_Causes and Treatment_).
_Psychotherapy._
_Menus for Acute Convalescents._
_Table of Food giving Caloric Value._
INTRODUCTION
This book has been prepared to meet the needs of a constantly increasing
number who for various reasons have adopted a vegetarian or near
vegetarian diet.
My experiences first as a nurse, later as a physician, have brought me
in contact with many different nationalities, and from them has been
gleaned much valuable information which has been used in the hope of
aiding all who are earnestly seeking a safe and sane method of living,
simple and rational methods of using vegetarian foods.
It has been my special object to eliminate artificial sugar in the
recipes as much as possible, also to pay special attention to =correct
chemical food combinations which are as important as their proper
selection and preparation=.
My endeavor has been to perfect a system of hygienic feeding which
avoids all such mixtures as tend to over-load the system with excess of
starch and soft nitrogenous foods—an excess which results in
malnutrition and dangerous diseases.
The book is designed for all who do not desire meat in their bill of
fare. It will serve as a handbook for summer cookery, containing menus
and recipes which are in harmony with the laws of health.
In adopting a raw food diet, or in reducing heat-giving elements, such
as artificial sugars and hot drinks, it is important to apply more
external heat to the body for a while, or else have the morning meal
served in a sunny room. =Plenty of outdoor exercise is necessary to
properly utilize a vegetarian diet.=
In the preparation of this volume I have been assisted by several
friends who are interested in the publication of such a work.
It is my hope that this book will be instrumental in reducing the high
cost of living as well as in lessening women’s work and worry.
_PART
I._
CHAPTER I.
“THE BLOOD IS THE LIFE.”
Its Structure and Function Depend on the Building Material.
Foods are substances which, when introduced into the system, supply the
necessary material for growth, renewal and maintenance of the vital
structures. Food is anything that nourishes.
Foods must contain the same elements found in our bodies. The body
requires a combination of different food elements in proper proportion
to produce a suitable diet. Foods are divided into five classes: water,
protein, fats, carbohydrates and mineral matters.
Air and sun are also foods, but are not generally spoken of as nutrient.
WATER.
Our bodies consist of about two-thirds water. It helps to regulate the
body processes, and supplies building material. Watery fruits and
vegetables contain pure distilled water. The amount of water required
for the average individual differs greatly. If water is added to our
foods in the cooking process, a lesser amount is required for drinking.
Wholesome, non-stimulating food will call for a normal supply of water
between meals.
Pure water is as important as pure food. If you boil your water the
minerals are deposited on the bottom of the kettle instead of in the
system for bone-making material.
PROTEINS.
These are sometimes called albumen, and they supply the body with
nitrogen, sulphur and phosphorus. They are great tissue builders; they
also furnish energy and heat, in combination with fats and
carbohydrates.
Sources of Proteins:
Legumes, lean meats, nuts, cheese, whites of eggs, fish, and the glutens
of the grains. Milk contains proteins in the right proportion with fats
and sugars to make it suitable as a food for infants. Oats, wheat, and
rye contain more protein than other grains, and if no other protein
foods are on hand, these can maintain health for a long time without
harm.
FATS.
They are obtained from the vegetable and animal kingdoms. They supply
heat and energy in the most concentrated form, and are also
flesh-builders. In diseased conditions, where economy of nerve force is
required, fats in combination with acids, minerals and gelatine can form
a substitute for part of the protein foods.
CARBOHYDRATES.
These are found in large percentage in cereals and in fruits which
contain stones and seeds, and in underground vegetables, including the
lighter starches, such as sago, agar agar, sea moss and gum. Milk can
serve as a carbohydrate for special conditions, being evenly
proportioned with fats and protein it contains little waste. A certain
amount of carbohydrate foods in the form of cereals is necessary in our
daily diet, as they are rich in lime and fat—yielding material which is
required for ligamentous and other elastic tissue. People who live on
fruits, greens and nuts, or on fruits, greens and meats only, require a
larger amount of protein food, in order to make up for the loss of
cereals.
Teach a growing child that selecting and preparing his food is an
important occupation. Do not allow a child to fill his body with
trash.
MINERAL MATTER.
In an organic form, we find mineral matter in large proportions in green
leaf vegetables, small fruits and berries, bran, rye, green peas, string
beans, tomatoes, yolks of eggs and in all the outer skins of legumes,
grains and fruits. The importance of the mineral elements in our foods
has been little understood, so far. Of late, health reformers are
beginning to realize that many serious diseases, such as tuberculosis,
insanity and malnutrition, are the result of mineral starvation.
Three-fourths of these valuable minerals are removed from our foods
daily by modern milling, bleaching, and polishing of rice, wheat, corn
and all the other grains. Not alone the minerals, but necessary volatile
oils, acids, and ferments are removed by these processes. Refined white
flour and sugar have been on the market for the last hundred years; and
much time and health have been wasted with the writing of fashionable
cook books, and the manufacture of anemic snow white cakes, crackers,
biscuits and soft putrefying puddings and desserts, prepared with skim
milk, sugar and eggs. The deficiency of minerals in these products has
created an abnormal desire for salts, spices, and chemically pure sugar,
followed by an additional craving for intoxicating beverages and
liquors. The latter articles cannot enter into the composition of
perfect teeth and bone, or gray nervous tissue; therefore, the result is
premature death and many new diseases.
It is my desire to present in this book food combinations as perfect as
can be produced from food material with our present methods of milling
and preliminary treatment. Many people have become so delicate in
structure that they cannot use coarse breads and cereals; therefore, a
variety of different cereal foods have been included. Vegetable foods,
such as are rich in minerals, have been added to the breakfast foods in
place of sugar and beverages. In order to supply the body with the
necessary amount of minerals, we must learn to eat greens for breakfast,
until our so-called breakfast foods have improved in quality.
Keep the feet warm, the head cool and the stomach not too full.
Take walks out of doors daily and breathe deeply.
Do not wear tight shoes or corsets.
All foods possess potential or latent energy. The sun is the great
positive element, and plants store up the sun’s energy. It is
transferred to us through the eating of plants and animal foods. Through
the process of oxidation this energy is set free in our bodies, and
appears as heat and muscular power. This energy contained in foods is
known as heat or fuel value, and is expressed in terms of a heat unit or
calorie. A calorie is the amount of heat necessary to raise one kilogram
of water, one degree centigrade. This is spoken of as a large calorie,
which is used in determining the energy value of food. The small calorie
is ¹⁄₁₀₀₀ of a large calorie.
The physiological fuel and energy value of the different foods is as
follows:
1 gram of Protein yields 4 Calories
1 gram of Fat yields 9 Calories
1 gram of Carbohydrates yields 4 Calories
To determine the energy value of a food or combination of foods it is
necessary to know first its composition. Then determine the weight of
protein, fat, and carbohydrate in grams and multiply these weights
accordingly.
Many people are under the impression that if a certain food is
recommended as especially healthful, over-indulgence must be
beneficial. All natural foods are wholesome; over-eating produces
discomfort and disease. Some fruits and vegetables have high medicinal
values. Specific foods prescribed in large quantities are useful for
certain ailments, but not for a healthy individual.
Some people think that we become like the food we eat. This is true
when the vibrations of what we eat are stronger than the vibrations in
our bodies. All food consumed has a vibration of its own and unless
the vital force within can change the rate of vibration of the food
eaten and tune it to the vibration of the body itself, one cannot
become nourished, or in other words “he becomes like the food he
eats.” There is but one force or energy in the body, which is life or
“spirit”. Under normal conditions this force has in itself all the
power to harmonize with the vibrations of the foods taken into the
body. Provided there is a demand for food in the form of true hunger.
Natural diet, deep rythmic breathing with corresponding exercises
awaken latent talents within us and rapid mental and spiritual
unfoldment takes place. Inharmony, disease and pain are caused by
living a life contrary to the laws of God and Nature.
CHAPTER II.
PREPARATION OF FOODS.
TABLE OF MEASUREMENTS AND WEIGHTS.
A standard measuring cup contains 8 ounces or ½-pint.
1 tablespoon is equal to 3 teaspoons.
2 tablespoons is equal to 1 ounce.
8 tablespoons is equal to 4 ounces or ½-cup.
16 tablespoons is equal to 8 ounces or 1 cup.
All ingredients measured by the cup, tablespoon or teaspoon are
measured level.
1 pound (English weight) is equal to 425 grams or 16 ounces.
1 pound (Metric system) is equal to 500 grams.
2 pounds (Metric system) is equal to 1000 grams, or 1 kilogram.
GREEN VEGETABLES.
Green vegetables furnish a large amount of easily digested carbohydrates
and contain much mineral matter. That they add to the highest purity of
our blood has been proven by the fact that many blood and skin diseases
have been cured by the application of specific greens alone. However, no
matter how valuable an article is, it should be used according to the
needs of the individual. As vegetables also contain a large amount of
water, it is not wise for one who has to perform active mental or
physical labor to indulge in a large amount of cooked, especially
underground, vegetables at the noon meal. At this time of the day the
system requires the most nutritious foods in the form of protein
elements, no matter whether the meal consists of cooked food, cold or
warmed over. Green peas and corn are best eaten at the noon meal, as
they are rich in proteid elements. Asparagus, tomatoes, string beans and
leaf greens are also suitable at this time of the day, provided some
nutritious food of the proteid class is served with them.
The blanching of vegetables, as advised by some authorities, will always
remove valuable constituents of the plant. This blanching and
ventilation of vegetables during the process of cooking is advised, in
order to make them more wholesome. All artificially prepared foods will
lose certain constituents through the process of cooking, and this loss
is generally made up by additional flavoring or sauces. Vegetables which
are cooked in very little water and kept well covered (not ventilated),
will lose less of their natural qualities, and the injurious gases which
do not escape by this process can be made harmless through the addition
of fats, in the emulsified form, as sauces, the yolk of an egg, lemon or
cream.
In the consumption of food, as well as the custom of dress and
education, some people have reached that stage of refinement where
degeneration begins. We cannot refine natural food without paying the
penalty for it.
GREEN VEGETABLES.
ARTICHOKES. No. 1.
Wash them thoroughly and remove the outside leaves. Drop into salted
boiling water and cook for 20 or 30 minutes. Add a few drops of vinegar
to the water while boiling. Serve warm with a white sauce or let cool
and serve with French or mayonnaise dressing.
ARTICHOKES. No. 2.
Prepare like the foregoing; when tender put them into a deep bowl and
squeeze diluted lemon juice over them, or use vinegar diluted with one
half or third water. Let stand in sufficient liquid to cover the hearts
well for 10 or 20 minutes. Serve with a white sauce or with French or
mayonnaise dressing. Wheat or rye bread with butter is a good addition,
also dried stewed fruit. If served for dinner, boiled eggs or egg-food
of some kind should be added. If soup is desired, pea, tomato or milk
soup is the most suitable. Olives also form a good addition.
People who suffer from obesity, or those who can not use much sweets,
should always treat cooked vegetables (except potatoes) with acid as
mentioned above. The volatile oils and bitter preservative qualities
in vegetables evaporate in the process of cooking, leaving it with a
sweetish taste, and making it more liable to ferment.
ASPARAGUS.
Wash and cut into inch pieces until the hard part of the stem is
reached. Boil for 20 minutes, or until tender. Serve warm with butter,
milk, cream, or egg sauce, or cold with French or mayonnaise dressing.
The asparagus may be scraped and tied into bundles when boiling.
BEETS.
Remove the green tops and wash them carefully. Do not prick the skin, as
the juice will then escape and injure the color as well as the flavor.
Young beets will be tender in about one hour, older ones take two or
three hours. When done, peel and slice. Serve with a butter or cream
sauce, or plain, with butter and chopped parsley. For salad, cut into
slices and pour over them boiling vinegar, diluted with one-half water.
Add whole spices if desired.
MASHED BEETS.
Prepare like the above. When tender, peel and mash very fine with a
potato masher, and add butter and a few drops of lemon juice.
ROASTED CARROTS.
Wash, scrape, and cut them lengthwise into halfs and quarters, then cut
crosswise into inch pieces or smaller. Cover with boiling water and cook
for 10 or 15 minutes, with a little salt. Drain off the water (add to
soups); brown some fat and flour, add to it whey or the water which was
drained off, and roast the carrots in it until done. Cover them tightly
and add more fluid while roasting, if necessary. Flavor with chopped
parsley.
CARROT PUREE. No. 1.
Steam or cook the carrots with salt and as little water as possible.
When done, mash very fine with a potato masher. Flavor with butter and a
little pepper and parsley or lemon.
Legumes and carrots with lettuce salad are a good combination.
Crackers or black bread with lettuce salad and beets or carrots. Nuts
for dessert are a fair combination. People with a bilious temperament
should not combine cooked beets or carrots with cheese or eggs.
CARROT PUREE. No. 2.
Prepare like the above, and add one potato to three medium sized
carrots. If the potatoes require less time to cook, add them when the
carrots are half done. This preparation may be especially recommended
for chronic invalids or for those who have a dislike for the sweet
flavor of the vegetable.
CREAMED CARROTS. No. 1.
Cook like carrot puree. When tender, make a butter sauce with the water;
add parsley and hot cream, if desired.
CREAMED CARROTS. No. 2.
Cook like number one, thicken with flour or corn starch, and add some
hot cream and parsley. Serve, like soup or vegetables, for breakfast or
supper, with dry whole wheat or black bread. Butter is not required at
the meal if cream is used. If the butter and cream are emulsified as in
sauces, they are more wholesome.
PEAS.
Wash the peas while in the pods, then shell. Boil the pods in a very
little water for 15 minutes, then take out and put the peas to boil in
the same water. Add a little salt and sugar when almost done. Prepare
further like creamed carrots. Some people prefer them with no dressing
except butter. Those who have difficulty in digesting starch and wish to
cut out the bread at the meal may use sauces or cream dressings with
their vegetables, especially in the winter.
MIXED PEAS AND CARROTS.
Put the peas on to boil, and when half done, add an equal amount of
carrots which have been cut into half inch pieces. Prepare with a butter
sauce like creamed carrots, and add chopped parsley. This will afford a
perfect meal for dinner in spring or summer. A few bread or flour
dumplings may be served with it. The latter should be cooked with the
peas 10 minutes before serving.
Lima beans and green peas are more suitable during warm weather than
small white or colored beans. Dark colored beans and lentils are rich
in iron and minerals and therefore best suitable during cold days.
CAULIFLOWER.
Cauliflower should be avoided by those who have delicate stomachs, at
the evening meal. It should be perfectly fresh and put into salted water
for an hour before cooking, in order to take out any hidden insects. It
should be boiled 20 to 30 minutes; if steamed it takes a little longer.
Flavor with salt and a little sugar while boiling. Serve with brown or
melted butter and lemon, or butter sauce, or with cream. Season with
pepper. Serve for breakfast, or dinner. Left over cauliflower may be
baked in the oven with cheese or bread crumbs, and served for breakfast.
Tomato sauce is also suitable as a dressing. Cold cheese is a better
combination with the latter than cream sauce or baked cheese.
STRING BEANS.
They are very purifying and should be eaten often, by people of a
bilious tendency. Select young string beans, pull off the string on each
side and break in pieces an inch long. Boil in slightly salted water and
prepare like green peas. They may be mixed with carrots. For further
combinations, see “Boiled Mixed Dinners.”
SPINACH.
This is also a very valuable vegetable. Besides being rich in iron and
phosphates, it is laxative, and excellent as a medicinal food for
constipation. Wash it thoroughly. For a delicate stomach use the leaves
only. Steep in as little water as possible, chop very fine or rub
through a colander; season with pepper, salt, lemon and butter, or
prepare with butter sauce.
String beans resemble the green leaf vegetables. They are very
purifying to the liver and intestines, and should be eaten freely by
people with a bilious temperament.
STUFFED GREEN PEPPERS.
Cut off the stem end and remove the seeds. Fill the peppers with a
dressing such as is given in recipes for bread dumplings. Place them in
a baking dish with two tablespoonfuls of oil or fat; when brown add a
little flour and water, cover the dish and bake in an oven for about 50
minutes. The inner part of the peppers may be mixed with a filling.
ONIONS.
For stewing use small or medium sized onions. Boil them in salt water,
drain off the water and serve with butter and lemon, or prepare a butter
or cream sauce. They are best eaten for breakfast or dinner with wheat
or rye bread.
RAW ONIONS.
People who like onions and find they disagree on account of the strong
acids, should grate them and mix thoroughly with sauces, or French or
mayonnaise dressing.
FRIED ONIONS.
Chop the onions very fine in a wooden bowl. Then heat some butter and
oil and fry them until light brown and pour over steak or mix with
potatoes.
PARSLEY.
Chop enough to last for several days. Melt some butter and add the
parsley, and let boil up once. When cold put on ice. This saves time,
though it is best to prepare the parsley fresh for each meal.
MUSHROOMS.
Wash and dry them, then roll in flour and fry in fat until brown. Add
some soup stock and steep until done. Cover well. If the stock is too
thin, add a little browned flour; season and serve on toast.
COOKED CORN.
Steam the ears until tender. Serve with tomato or with potato and apple
puree.
Mushrooms prepared in any style form a good combination with egg
foods. Honey and sweet dried fruits are too rich in carbon to serve at
the same meal with egg foods. Oranges, cherries, green grapes, dried
apricots, cranberries, or rhubarb compote are suitable for dessert
when egg foods are used. If raw berries are desired they should be
eaten at the beginning of the meal.
CANNED CORN.
Thicken the corn with flour and water. Add a small amount of hot cream
and season with salt and pepper or a few spoonfuls of tomato juice. If
no cream is desired, drain off the liquid and thicken like butter sauce.
Canned corn, being a rich and soft food, should not be mixed with many
other foods at the same meal. It is more suitable for the morning or
noon meal than for supper.
KOHLRABI.
Peel, slice thin, and stew in a very little water. When nearly done, add
some hot soup. Prepare with a butter sauce. Chop fine some green leaves
of the plant previously boiled and add.
CABBAGE.
Wash and cut in quarters. Mince very fine and put on to boil in a little
water with salt. When tender, drain off the water and prepare a butter
sauce for it; mix with the cabbage, flavor with lemon, mace or pepper
and serve with hard boiled eggs. If a cream sauce is desired, thicken
the cabbage with a little corn starch dissolved in cold water, let boil
a few minutes then add the cream. Milk may be used instead of cream, or
with the butter sauce but is not to be recommended for people with
intestinal indigestion.
RED CABBAGE.
Prepare like the foregoing. Let it boil for twenty minutes in an
earthenware dish, then add three to five ounces of oil, a few
tablespoonfuls of vinegar, one of sugar, a little salt and caraway seed.
Let all simmer slowly for several hours. A few tart apples may be cooked
with it to flavor the cabbage. The apples may be removed when done, and
can be served for breakfast. Thicken the cabbage with a little brown
flour. Flavor with onion if desired.
Cabbage is rich in minerals. It can be made very indigestible by
careless preparation. Raw cabbage is easily digested if chopped very
fine and mixed with grated potato and mayonnaise dressing.
CABBAGE WITH TOMATO SAUCE.
Wash and cut into quarters, and cook in a very little water. When done
prepare a tomato sauce and pour over the cabbage, or serve plain with
butter or oil.
SAUERKRAUT WITH DUMPLINGS.
Wash the sauerkraut in cold water several times. For people with
sensitive stomachs boil it for a short time; then drain off the water
and boil again. Cook from one to two hours. Then add butter and flour.
SAUERKRAUT SALAD.
Wash several times in cold water, press out dry and mix with French or
mayonnaise dressing. It may be chopped fine if desired. Serve with eggs
or beans.
VEGETABLE OYSTER.
Wash, scrape and boil in salt water until tender—about 40 minutes.
Prepare with butter, milk or cream sauce, or mash fine and fry like
potato balls. Season with lemon or pepper.
TURNIP PUREE.
Prepare like carrot puree. Cook with as little water as possible.
FRIED PARSNIPS.
Scrape, wash and cut in slices, lengthwise. Boil in salt water for 5
minutes, then drain and fry in smoking hot fat. They can be turned in
batter if desired. They may be fried without cooking, like sweet
potatoes.
KALE.
This is a desirable vegetable in cold weather. It is purifying and very
valuable during the rainy season, in malarial districts. Remove the
leaves from the stems, wash and boil in salt water, using as little
water as possible. Chop very fine and prepare like spinach.
Spinach is also a very valuable vegetable. Besides being rich in iron
and phosphates, it is laxative, and excellent as a medicinal food for
constipation. Wash it thoroughly. For a delicate stomach use the
leaves only. Steep it in as little water as possible, chop very fine
or rub through a colander; season with pepper, salt, lemon and butter,
or prepare with a butter sauce.
SQUASH.
If young and tender it does not require peeling. Wash, cut into small
pieces and steam. When done, mash fine and season with salt, pepper and
cream, or butter, and a few drops of lemon. It may be cut in slices and
fried in oil, or dipped in butter and fried like egg plant.
TOMATO PUREE.
Cut some fresh, firm tomatoes into several pieces. Cook in a double
boiler with as little water as possible. Rub through a sieve with a
spoon or potato masher. From 3 to 6 ounces of thick puree is sufficient
at a meal, for the average adult. For medicinal purposes, tomatoes may
be eaten in large quantities.
CANNED STEWED TOMATOES. No. 1.
They are more wholesome if not cooked. Place a can of tomatoes in hot
water to heat, drain off the liquid, and serve. The liquid may be kept
for soup.
STEWED TOMATOES. No. 2.
Heat a can of tomatoes, thicken with flour and water, and let boil 10
minutes. Add some butter and flavor with onion, and small amount of
sugar if desired.
STEWED TOMATOES. No. 3.
Prepare as number two, thicken with bread or cracker crumbs, instead of
flour.
STEWED TOMATOES. No. 4.
Heat a can of tomatoes. Then heat some butter and oil in a flat
saucepan, thicken with mixed flour, flavor with onion, add gradually,
and let boil a few minutes.
The tomato stimulates peristalsis and is a wonderful tonic. It
contains a vegetable calomel and serves as a purifier for the liver in
bilious conditions.
SWEET POTATOES.
Boil the potatoes in the jackets, let cool, peel, slice, and fry in
one-half butter and one-half oil. Serve with cranberry sauce. Sweet
potatoes may be peeled and sliced in the raw state, and fried in half
oil and half butter. Serve as above. They are very suitable for
breakfast.
CREAMED POTATOES.
Select small potatoes and boil in the skins. Add some salt. When done,
peel and cut into thin slices. Bring some milk to a boil, and thicken
with corn starch dissolved in water, or prepare a butter sauce with
butter, flour and milk. Add the potatoes and some finely chopped
parsley.
CRUST POTATOES.
Use small, imported German potatoes. Boil with the skins, peel and turn
in yolk of eggs and rye nuts; fry in oil and butter. Serve with sprouts,
or spinach and eggs.
STEAMED POTATOES.
Peel small sized potatoes, wash and put into a steamer or colander. When
done pour into a dish, and mix with chopped parsley and fresh butter.
FRENCH FRIED POTATOES.
Peel and cut into long strips or thin slices. Put into salt water on ice
for half an hour. Fry in boiling oil.
MASHED POTATOES.
Peel, wash, and boil or steam the potatoes; when done, mash fine, and
add some hot cream or cold buttermilk, and a little salt, also a piece
of butter.
MASHED SWEET POTATOES.
Prepare the same as white potatoes.
POTATO BALLS.
Beat 2 eggs with an egg beater, mix with one cup of left-over mashed
potatoes, shape into balls and fry in hot fat.
If certain foods do not agree, or produce indigestion, study their
combination and preparation carefully, also the proportion and time of
the day when most suitable. If this does not prove satisfactory, leave
them alone.
POTATO PUDDING.
Prepare the same as potato balls. Put the mass into a pudding dish and
cover with rye nuts, grated cheese, or a beaten egg mixed with rye nuts,
and bake for an hour.
Potatoes consist mainly of starch and water. They are more expensive
than wheat, rye, oats, barley and corn. They should not be eaten
oftener than once a day, or better three times a week. People who do
hard physical or mental work should not eat potatoes at the noon meal.
Fats, eggs, cheese and greens combine well with potatoes.
Baked potatoes or tomatoes form a good addition with cabbage. For
proteins use hard boiled eggs or any variety of beans either baked, in
the form of soup, or as a roast. Potatoes and tomatoes should not be
mixed at the same meal unless a liberal amount of fat is served at the
same time.
Cooked foods which have poor keeping qualities should not be kept for
further use, or no more should be prepared than can be eaten at one
meal. To this class belong cooked underground or leaf vegetables,
custards, soft puddings, milk and egg foods and gelatines. Damp or
rainy weather is more favorable for decomposition of foodstuffs than
dry weather. If a variety of left-over food is on hand which cannot be
combined into one dish, it is better to serve different food to each
member rather than to divide each article for all; the latter custom
may be more polite, but it is not wise to mix a great variety of foods
at one meal.
Left-over potatoes can be utilized in many different ways: for
pancakes, potato dumplings, creamed potatoes or for salad. Fried
cooked potatoes are not a good food for the noon meal, especially for
children or people doing active work.
CHAPTER III.
LEGUMES, EGGS, AND CHEESE.
LEGUMES.
Legumes lose their natural flavor and stimulus in the process of drying
and cooking, therefore they are not palatable or as easy to digest
without some form of fat and an appetizing raw salad, fruit or soup,
which supplies the needed stimulant to the system. Apples, lemons,
grapes, oranges, carrots, celery and lettuce are most suitable as an
addition. Many people add sweets to legumes or make them more
indigestible by adding ground nuts and other rich foods. Such foods are
a dangerous burden to a weak stomach and liver. Heavy protein foods
require an acid medium for proper digestion and utilization. If legumes
are used in the form of soups and purees, nothing should be added but a
little flour, dry toast, fats, or raw vegetables.
BAKED BEANS.
Pick over the beans carefully, wash and soak them in soft water. Bring
to a boil in the same water, simmer slowly until the beans are tender
and the fluid is nearly absorbed. If necessary add more water during the
process of boiling. When done, pour them into a beanpot or round pan,
cover the top with cooking oil and a few whole onions. Bake about an
hour.
Baked legumes if preserved with fat or oil can be kept on hand for a
week and be re-baked two or three times per week.
One-third to one-fourth of beans (measured before soaking) is
sufficient for one meal for the average person under ordinary
conditions. Masticate two or three beans at a time to insure good
digestion.
BAKED LENTILS OR PEAS.
Prepare in the same manner as baked beans, use less fat for preparing
them, especially during the summer. Onions and celery roots are rich in
fatty substance. These may be added to the legumes while boiling, and be
made into a salad for another meal. In cooking legumes it is best not to
add the salt until they are nearly done as the salt hardens the water.
If legumes are prepared boiled instead of baked it is better to add a
thickening of flour and butter before serving, otherwise they may
produce flatulent dyspepsia.
LIMA BEANS. No. 1.
Soak some lima beans in soft water. Cook in a small amount of water with
a little salt. When tender, dissolve some cornstarch with cold water and
add to the beans; boil for 10 minutes, then add a few tablespoonfuls of
hot cream and remove from the fire. Flavor with chopped parsley, if
desired. Mashed or raw carrots are a good addition.
LIMA BEANS. No. 2.
Prepare like the foregoing. Drain off the water and add a piece of
butter, the yolk of an egg, a little lemon juice and parsley, if
desired.
LIMA BEANS. No. 3.
Prepare like the foregoing. Drain off the water and prepare a butter
sauce, mix with beans and serve plain, or add the yolk of an egg, a
little lemon and parsley.
PEA PUREE.
Soak ¾ cup of dried green peas in soft water. Boil with 1 quart of water
and 1 onion for about an hour. Bake in a beanpot for 1½ hours or longer;
add more water if necessary. Keep the peas covered. When done run
through a colander and add 1 teaspoonful of butter. This makes about ¾
of a cup of puree. One-third of this portion is sufficient for a sick
person or a young child. Serve on toast, or with raw carrots.
BEAN AND LENTIL PUREE.
Prepare and serve like the foregoing. If a soup is desired in place of
puree, dilute one-third of a cup of puree with one and a half of boiling
water and finish as in legume soup.
Dried beans contain more of the protein than peas, lentils or beef.
They are therefore a very rich food and should not be consumed in
large quantities. In countries where the water is hard, it is well to
have soft water on hand for the cooking of legumes. If rain water
cannot be obtained, boil a kettle of water each day and set aside to
cool for cooking purposes. Legumes may be soaked with hot or cold
water.
RAW BEANS.
Soak one tablespoonful of white beans or twelve to twenty lima beans in
soft warm water for four hours or over night. Serve plain with tomatoes
or carrots and green leaves or prepare in the form of a salad. Onions
and parsley are also good additions. No more than the above measure
should be used for one person at a meal. People with digestive troubles
or those who can not live out of doors, should leave raw legumes alone.
SOFT BOILED EGGS. No. 1.
Put the eggs into cold water, place on the stove, and let come to a boil
slowly. When the water begins to boil the eggs will be done.
BOILED EGGS. No. 2.
Pour boiling water over them and let stand on a stove for 10 to 20
minutes. Boiling will make the albumen of the egg harder to digest.
FRIED EGGS.
Have the frying pan very hot. Set it back and pour in some olive oil,
then break in the eggs and cover. Let them harden slowly. Serve with
apple or tomato rice or with cooked or raw starchy or leaf vegetables,
except beets or carrots, unless they are pickled.
BAKED EGGS. No. 1.
Pour whites of eggs on an oiled tin and place in a moderate oven or over
steam until firm. Serve with any kind of vegetable or a salad of tart
fruits.
BAKED EGGS. No. 2.
Beat the whites of three eggs to a stiff snow, add a little salt, mix
with two tablespoonfuls of sifted bran and with two of fine rye nuts.
Pour on an oiled tin, bake and serve as number one.
Scrambled Eggs No. 3 are preferable for people with gastric
disturbance. Nos. 1 and 2 are recommended for people with intestinal
weakness. All soft watery nitrogenous foods are more liable to ferment
before they reach the intestines than those to which flour is added.
SAXON SOOL EGGS.
Pour boiling water on the eggs and let them stand for 20 minutes on a
hot stove, or boil the eggs 10 minutes. Lay in cold water for a few
minutes, crack the shells well; place them for four hours or longer in a
strong salt solution, which must contain so much salt that the eggs will
swim. Prepare as follows: Bring a quart of water to a boil, dissolve
about one cupful or more of salt, let boil a few minutes and cool.
ESCALOPED EGGS.
Boil or set some eggs until hard. Cut into halves or quarters and pour
over them a butter sauce flavored with horseradish, capers or mustard.
Serve with baked potatoes and string beans or sprouts. If the butter
sauce is prepared with tomato juice, serve wheat bread or crackers with
them instead of potatoes.
PICKLED EGGS.
Boil or set some eggs until hard. Then boil one pint of vinegar with a
pint of water and a little salt and pour into a deep earthen dish, add
some whole peppers and bay leaves. Remove the shells from the eggs and
place them in the pickle. Tie up with paper, let stand for a week or
longer. These eggs are a good addition to sandwiches or can be served
with salads or green leaves, olives, apples, tomatoes, asparagus or
cabbage.
SCRAMBLED EGGS. No. 1.
Break the yolks and whites into separate bowls. Add one teaspoonful of
flour to each yolk of egg and also a little salt. Beat with an egg
beater until smooth, then add as many tablespoonfuls of cold water as
there are eggs and beat again. Add the snow of the whites and pour into
a large frying pan, in which some oil or fat has been heated. Stir
constantly until all is solid. Serve with potatoes or toast and green
vegetables.
People who have difficulty in digesting eggs will find it more
agreeable to eat the yolks and whites at different times of the day.
The former prepared in salad dressing or boiled custards; the latter
in the form of baked eggs with lemon and green vegetables.
SCRAMBLED EGGS. No. 2.
Prepare the same as the foregoing. Use a double amount or more of water
or milk or cream, also more flour if desired. Mixed flour is preferable
to pure white flour. If eggs are expensive serve a milk or green pea
soup as entree and use less eggs.
SCRAMBLED EGGS. No. 3.
Beat yolks and whites separately. Add as many tablespoonfuls of water or
milk or cream as there are eggs. Omit the flour.
SCRAMBLED EGGS WITH POTATOES.
Cut left-over potatoes into small pieces or slice; fry them in half
butter and half oil until brown. Then prepare a batter as directed for
scrambled eggs, pour over the potatoes and stir until the egg is firm.
If the flavor of onion is desired, add a few, finely chopped, and brown
in butter in a separate pan; when done, mix with the eggs and potatoes
and serve. Flavor with pepper, if desired. String beans and black toast
make a good addition.
SCRAMBLED EGGS WITH TOMATOES.
Prepare a batter as directed for scrambled eggs, add tomato juice or
tomato puree instead of milk or water. Flavor with grated onion and
celery salt. Serve with bread and green vegetables.
OMELET.
Prepare the same as scrambled eggs No. 1 and 2. Do not stir. Cover and
set in a moderate oven or on back of stove. When firm remove the cover
and brown in oven. Serve with tart fruit sauce or with apple and lettuce
salad, prepared with French or mayonnaise dressing.
COTTAGE CHEESE.
Put some whole, or skim milk, into a pan and set in a cool room, which
has plenty of fresh air. Do not cover the pan. If the room is exposed to
dust, put a few long sticks over the pan and cover with a cheese-cloth.
When the milk begins to get thick, set the pan into a larger pan with
warm water, and keep it in a warm place or in the oven until the curd
separates; it must not become hard. Then put a cheese-cloth on a
colander and pour the milk into it. Let stand for several hours, until
the whey is thoroughly drained off. Then chop fine some green peppers or
onions, mix with the cheese, add a little salt and pepper, and serve
with apple or potato salad or spread on sandwiches. A few teaspoonfuls
of sugar and caraway seed may be added in place of the onion and pepper.
CHAPTER IV.
MISCELLANEOUS DISHES.
IRISH STEW.
Let a quart of water come to a boil; add 10 to 12 pearl onions, two bay
leaves, a teaspoonful of salt and a few whole black peppers or the skin
of green peppers. When the onions are nearly done, add six small
potatoes, let all simmer slowly until the potatoes are tender; then
blend a spoonful of flour with some butter or oil, add the broth
gradually. Cut five Saxon Sool eggs into halves, mix with the butter
sauce and let stand in a warm place for ten minutes or until the eggs
are warmed through. Then add the cooked vegetables and plenty of chopped
parsley. Serve on a large platter. A tablespoonful of horseradish or
French mustard added to the butter sauce gives it a pleasant flavor. In
place of the butter sauce, the broth may be thickened with a little corn
starch dissolved in water and two tablespoonfuls of thick cream used in
place of butter. The above quantity is sufficient for a family of three.
The most suitable cooked vegetable served with this dish is string
beans. People who have to live on an economical plan can add one cup of
hot milk to the broth and prepare more sauce. In this way the protein in
the milk can serve as a substitute for two eggs. If bread is desired,
serve it at the end of the meal. Toast is preferable.
Do not keep a tight cover on a dish, jar or bottle which contains raw
or cooked food, unless the air within is sterile. Allow cooked food to
stand open until it is cool, then put the cover over two-thirds of its
opening or cover with a cheese-cloth or colander.
DUMPLINGS WITH POTATOES AND PRUNES.
Steam the potatoes. Prepare some nutritious dumplings from flour or
bread with eggs. Heat some butter or oil, add finely chopped onions, fry
until brown, remove from the fire and add two tablespoonfuls of syrup
and some lemon juice or vinegar. Pour the potatoes and dumplings on a
dish, mix with stewed cold or warm prunes, pour the syrup sauce over it,
and serve. The syrup sauce can be thickened with flour and strengthened
with the water in which the dumplings have been cooked; the prune juice
can be added in place of the syrup. Good during summer. Dried pears or
string beans may be substituted for the prunes, or a lettuce or string
bean salad served with it. Macaroni or noodles may be used in place of
dumplings. Growing children or those who work hard, not finding this
meal satisfying, may drink some milk or eat nuts at the end of the meal.
LIMA BEANS WITH CARROTS AND POTATOES.
Soak one pound of lima beans in rain or soft water over night, cook for
half an hour, add salt, and then add five good sized carrots cut to the
size of the beans. Cook both for half an hour, then add four or five
potatoes and cook all together until done. Thicken the broth with corn
starch, add chopped parsley and butter. A tablespoonful of vinegar and
sugar may be added to the sauce if the flavor is desired. The carrots
may be cooked by themselves; when done, add the water to the beans and
potatoes, pour a little diluted vinegar over the carrots, let stand 20
minutes, drain off the vinegar and add the carrots to the beans and
potatoes. This is preferable for people who dislike the sweet taste of
the carrots. Bread is not needed at this meal, as potatoes and carrots
furnish sufficient carbohydrates. If bread is desired, it should be
eaten in place of dessert with a little unsweetened black coffee or malt
coffee.
SMALL WHITE OR BROWN BEANS WITH CARROTS AND POTATOES.
Prepare as above. Time for cooking depends on the quality. Do not add
the carrots until the beans are nearly done.
The recipes for mixed boiled dinners consisting of legumes, carrots
and potatoes are more wholesome and nutritious than a meal consisting
of potatoes and vegetables each cooked in water and served with yeast
bread, sweets, or rich soft nitrogenous foods.
PEAS WITH CARROTS AND POTATOES.
Prepare the same as the foregoing. Young green peas or string beans may
be used in place of dried peas. This furnishes an excellent combination
during the summer for those who prefer cooked food.
GREEN PEAS WITH DUMPLINGS.
Prepare a flour dough for dumplings. Boil them in salted water or in the
liquid of the peas. If the peas are desired in soup form, boil the
dumplings in the soup and omit thickening. Use one-third to one-fifth of
a cup of dried peas for each person, according to size, age and
occupation of the individual. This makes a perfect meal for dinner. The
peas and dumplings furnish sufficient protein and starch; the fat can be
added to the dough of the dumplings.
SUCCOTASH.
Cook lima beans until tender, add one cup of corn (canned or scraped
from the cob) to two cups of lima beans. Let both come to a boil,
thicken with a little corn starch which has been dissolved in cold
water, season with celery salt or pepper and serve. Do not serve yeast
bread or potatoes at this meal. Thoroughly toasted bread, green leaf
salad and tomato puree are good additions.
LENTILS WITH ONIONS.
Soak a cup of lentils in soft water. Cook or stew in a double boiler,
when nearly done add ten to twelve onions and salt. Let simmer slowly,
when done thicken with a little corn starch, add a piece of butter and
serve with tomato puree or with a salad of green leaves and raw
tomatoes.
Green peas are richer in minerals than yellow peas, beans or lentils,
the protein being in the form of legumin and easier to digest. They
are very purifying.
MIXED VEGETABLES (Leipsiger Allerlie).
Use asparagus tops, young French carrots, peas, and cauliflower. Cook
each vegetable separately with salt, in as little water as possible.
When done, drain the water from each and use for soup. Mix the different
vegetables in one dish and pour browned butter over them. Serve with
eggs. A butter sauce may be prepared from the vegetable water in place
of brown butter. Bread or flour dumplings may be served with it.
CABBAGE WITH RICE. (Jewish Dish.)
Remove the outside leaves from a firm head of cabbage, cut into halves
and quarters and let stand in salted water for half an hour. Then put
into boiling salted water and cook for about 20 minutes. Wash a cupful
of rice and add, cover and let simmer slowly until all is done. There
should be plenty of water on the cabbage for the rice to swell, so that
it will not become sticky. About 2 quarts for a medium sized head of
cabbage. Some people prefer to cook it with a tablespoonful of sugar.
When ready to serve add a piece of butter, and pour all on a large
platter. Do not eat yeast bread with it. Drink fresh milk or eat walnuts
at the end of the meal. If bread is desired, use toast.
CABBAGE ROLLS.
Wash some large cabbage leaves. Fill them with dough mixed with eggs.
(See recipe for bread dumplings). Then tie the rolls together with a
string. Steam in a shallow dish with as little water as possible. Serve
with a butter or tomato sauce and hard boiled eggs. Flavor with mace.
POTATO STEW. (Poor Man’s Bill of Fare.)
Boil some steel cut oats or pearl barley as directed for gruel (See Page
53); when nearly done add some medium sized potatoes and a little more
salt. When the potatoes are tender, put them into a deep bowl, strain
the gruel and pour it over the potatoes. Add a piece of butter or
prepare a little sauce and mix with the gruel. Flavor with chopped
parsley or onion. Good additions are: black toast, bran crackers, string
beans, sprouts or kale. Oranges or apples for dessert, if desired.
The amount of fat required for a meal depends much on the season of
the year, the occupation and the individual peculiarities, therefore
it must be left to the consideration of the housewife. All legumes
(except peanuts) are poor in fat. A glass of fresh milk is a fairly
good addition with mixed boiled dinners, especially for the growing
child.
MACARONI WITH PEA SAUCE.
Boil macaroni in salted water until quite soft; put into a colander.
Prepare a pea sauce from the water which is drained from the macaroni,
add left-over pea puree or dried pea meal. Serve over the macaroni. If
the flavor of onion is desired, boil one onion with the macaroni or cut
up fine and fry in butter. If this meal is not sufficiently satisfying
serve some grated cold Swiss cheese in addition or drink fresh milk with
it. In place of the latter walnuts may be eaten at the end of the meal.
If the macaroni is served with tomato instead of pea sauce, some form of
the above mentioned protein foods is absolutely necessary.
MACARONI WITH BAKED CHEESE.
Boil sufficient macaroni in salted water to fill a baking dish
two-thirds full, pour over it some hot milk or tomato juice and a cupful
of grated cheese, add a piece of butter and bake until brown. Serve with
string beans, green leaf salad or pea soup.
RICE WITH PEA OR LENTIL SAUCE.
Cook some rice in salted water. When done add a piece of butter. Serve
with the above mentioned sauce. Eat nuts at the end of the meal, either
alone or in combination with dried currants or raisins.
SPANISH OMELET.
In the middle of the cooking omelet put a roll of hot spinach, turn over
carefully and serve on a platter with puree of tomato as a gravy.
A pinch of pepper on gravies, milk soups, or other nutritious dishes,
if mixed thoroughly with the food, assists in the coagulation of soft
nitrogenous foods and prevents putrefaction, but excess of it, or if
sprinkled on dry food, is very harmful. Free salt and ground spices
create an abnormal desire for water and food, and they injure the
mucous membrane lining of the blood vessels and glandular structures,
and obstruct the capillaries.
PEAS AND CHESTNUTS.
Boil blanched chestnuts until tender, then add some young peas (canned
or fresh ones boiled separately), let come to a boil, season and serve
with unleavened crackers or toast. For dessert use grapes, oranges or
fruit gelatine.
PEA CHEESE.
Bake or steam six medium sized potatoes. Then grate or mash fine, add
salt, pepper and some butter or one-half cup of hot cream and one cup of
pea puree. Mix well and pour into a square dish. When cold, slice and
dip into cracker crumbs and brown in the oven or fry. Serve with carrots
or mushrooms and green salad. Chestnuts or walnuts are also a good
addition.
PEA LOAF.
Prepare as the foregoing, pour into a baking dish and cover with grated
Swiss cheese. Bake in the oven and serve with tomatoes or apple salad
and green leaves. Beans and lentils may be prepared in the same manner
and flavored in different ways. Parsnips may be used for bulk instead of
potatoes. The latter two vegetables are preferable to bread or toast as
bulk for the reason that it makes the dish too rich in certain food
elements.
CHAPTER V.
SOUPS.
BEAN SOUP.
Wash one and one-half cups of black, white, red or mixed beans and soak
in 1 quart of warm soft water over night. The next day add 5 pints of
cold or boiling water, let come to a boil; add 2 finely cut onions and a
potato, parsley or other flavoring. Let simmer slowly for 3 hours or
longer; then strain. Heat some oil or butter, mix with 2 or 3
tablespoonfuls of flour in a clean saucepan over the fire, add the
strained bean soup gradually, let boil a few minutes and serve. A cupful
of strained tomato juice and chopped parsley may be added. Serve with
fried bread or bread and butter and raw carrots.
CREAM OF BEAN SOUP.
Prepare like the foregoing. Leave out the fat, flour and tomatoes; mix
with one-fifth part or less of hot cream before serving. Add plenty of
chopped parsley.
LENTIL OR PEA SOUP.
Prepare like bean soup. Flavor with celery roots if desired.
VEGETABLE SOUP.
Use Carque’s dried vegetables and follow directions on the package. Add
butter and flour or thicken with barley, rye, or flaked wheat.
Soups. Many American housekeepers do not know how to prepare soups and
do not like them. The fact that people of many nations in the world,
with smaller incomes than the average American working man, use soups
daily, once or twice, and are far superior in physical strength and
endurance to the latter, should convince every one that nutritious
soups are an important article of diet.
KNORR’S VEGETARIAN SOUP.
Knorr’s dried legumes and vegetable soups can be bought in first class
grocery stores. Some are prepared with meat, others without. Legumes
soups can be prepared in many different ways. Sample: Cut up a few
onions and potatoes and cook in the desired quantity of water. When
partly done, dissolve some dried legume powder, use less than the
directions call for. Let all cook 20 minutes. Mash up fine and run
through a colander. Add plenty of chopped parsley and a little cream or
thicken with butter and flour.
SPLIT PEA SOUP.
Soak one-third of a cup of green or yellow split peas in soft water. Put
to cook with two or three cups of water and let simmer slowly for an
hour or longer, add salt and flavoring to suit the taste. When done,
mash the peas fine with potato masher. Dissolve 2 teaspoonfuls of
cornstarch in cold water and add while stirring it. Let boil 5 to 10
minutes, remove from the fire and add a teaspoonful of butter or two
ounces of hot cream and some chopped parsley. Serve with soda crackers
or zwieback. Raw celery, carrots, parsnips or cucumbers may be
substituted for the bread or eaten in addition at the end of the meal.
ASPARAGUS SOUP. No. 1.
Cut off one-third of the upper end of the asparagus, then wash, cut in
pieces and put to boil in water, add some salt; when tender thicken the
water with mixed flour, let boil 10 minutes. Add one-half hot milk.
Flavor with pepper. Serve.
ASPARAGUS SOUP. No. 2.
Prepare as No. 1; when tender heat some butter, thicken with mixed
flour, add the asparagus water gradually and boil a few minutes. Then
remove from the fire, stir several yolks of eggs with a little cold
water on a soup plate, add the asparagus soup gradually. Flavor with
lemon and serve.
Close study and persistent effort will enable every homekeeper with
small means to learn how to prepare a soup that is palatable and
nutritious.
ASPARAGUS SOUP. No. 3.
Prepare like No. 1; add three tablespoonfuls of fresh rich cream or 3
yolks of eggs dissolved with a little cold water. Add lemon juice and a
tablespoonful of butter before serving if eggs are used. Hygienic
crackers or black crusts are a good addition. Serve as a whole meal
mornings or evenings or as an entree for dinner.
CORN SOUP. No. 1.
Dilute a can of corn with two canfuls of barley water and press through
a colander. Heat some butter, mix with flour and add the hot broth. This
is more suitable for breakfast or dinner than for supper. Serve with
black toast.
CORN SOUP. No. 2.
Dilute the corn with hot milk or water. Thicken with corn starch, add a
little hot cream or piece of butter.
BUTTERMILK SOUP.
Mix some white flour with cold buttermilk, stir over the fire until it
boils, add sugar and boil ten minutes. Add hot cream or yolks of eggs or
flavoring before serving, as desired.
MILK SOUP WITH MACARONI.
Break some macaroni into boiling water, boil fast for 45 minutes. When
done, add an equal part of buttermilk or sweet milk. Thicken with a
little rice flour.
MILK SOUP WITH FLOUR DUMPLINGS.
Prepare some flour dumplings with or without eggs. Drop into boiling
salted water; when done, add some hot milk or buttermilk. Thicken with a
little flour, add salt and serve. Sweet dried fruits can be added.
Left-over skim-milk is best utilized for cheese, pancakes, whey gruel,
whey or milk sauce, or boiled and served with stale rye or corn bread.
Vegetables prepared with milk do not make a good combination. Soft
puddings prepared with skim-milk, sugar and eggs, are not very
wholesome unless the necessary amount of fat is added in the form of
butter.
Skim-milk and fruit is not a good combination.
BUTTERMILK SOUP WITH RICE.
Cook some rice with water as directed for “Water Rice”; when done add
one quart of buttermilk to one quart of cooked rice, mix well and stir
over the fire until it boils. Add one-third cup of sugar and simmer with
a piece of cinnamon or vanilla for half an hour longer. Add more salt if
necessary. Some dried soaked cold prunes, currants or raisins may be
mixed with the soup before serving. This forms a perfect meal for dinner
on hot summer days or for supper in winter or summer.
MILK SOUP WITH EGG.
Mix two tablespoonfuls of corn starch, arrowroot or fine white flour
with a cupful of cold water; add a little salt and the yolks of two eggs
and beat with an egg beater. Then mix one quart of fresh milk with a cup
of water and heat over a quick fire to about 170° F. Then add the flour
and egg, some lemon rind, vanilla bean or bitter almond. Stir fast or
beat with an egg beater over the fire until it comes to a boil. During
hot weather this soup can be served cold, as a light luncheon or for
supper. For this purpose it should be stirred for a while after removing
it from the fire until it is nearly cold. Serve with crackers, toast or
strawberries. If a sweet flavor is desired, add a tablespoonful of
sugar, honey or Eagle brand Condensed Milk with the other flavoring. If
skim milk is used add a tablespoonful of butter also.
MILK SOUP WITH BARLEY.
Wash and soak a cup of pearl barley with soft water for several hours or
over night. Put on to cook with a quart of water and a little salt. Let
simmer slowly for about one hour; then add a quart of cold or hot milk.
Stir well and let cook 10 to 20 minutes longer. Serve with toast or with
bread and butter for a lunch or supper or as an entree.
People who are not able to digest a sufficient amount of protein or
cereals, require more fats. The latter can be made easily digestible
if rightly combined and prepared in the form of soups, warm sauces,
boiled custards and mayonnaise dressing. In this way the fat globules
are equally divided in the food and can be better emulsified.
MILK SOUP WITH RICE.
Wash four tablespoonfuls of rice, boil in 1½ pints of water with a
little salt until the grains burst. Then add 1½ pints of hot or cold
milk and cook 10 minutes longer. Flavor to suit the taste. Serve with
soda crackers or with toast. If skim milk is used add butter after
removing the soup from the fire or cook the butter with the grains
before the milk is added.
MILK SOUP WITH OATS OR BUCKWHEAT.
Wash one-half cup of either with cold water several times. Put on to
boil with a quart of water and salt to taste. Let cook for about 40
minutes or until the grains burst. (Buckwheat requires nearly an hour to
cook). Then add 2 cups of rich milk and let come to a boil. Serve plain
or with dried soaked fruit. Bread is not needed at this meal.
MILK SOUP WITH CORN MEAL OR RICE FLOUR.
Bring three cups of milk and 1½ of water to a boil. Dissolve 4 to 6
tablespoonfuls of meal with half a cup of cold water and stir into the
hot milk. Add salt and cook it for 20 minutes.
MILK SOUP WITH CORN STARCH.
Prepare as the foregoing. Cook 10 minutes. Dried currants are a good
addition. Corn meal being rich in oil and pure in nitrogen, combines
better with skim milk than some of the other cereals.
MILK SOUP WITH WHEY.
Prepare a pint of sweet whey according to directions; then heat to the
boiling point and add a cup of hot water. Heat some butter or vegetable
oil, mix with two tablespoonfuls of mixed flour, add the hot whey
gradually and salt to taste. Let cook a few minutes, then add one cup of
hot milk. Flavor.
MILK SOUP WITH CHOCOLATE.
Bring 3 cups of milk and 1 of water to a boil, add a piece of vanilla
bean. Dissolve chocolate and pour into the boiling milk. Let cook a
minute; then dissolve 2 to 3 tablespoonfuls of corn starch or arrowroot
with a little cold water and stir into the hot chocolate. Add salt and
serve. Black crusts or toast are a good addition. Potato-flour can be
used instead of arrowroot. It is cheaper, and can be bought at a first
class store.
If this soup is prepared from cocoa, add the necessary amount of sugar
and prepare the same as the foregoing.
MILK SOUP WITH BROWN FLOUR.
Brown some flour according to directions. Dissolve with warm water and
stir into boiling milk or half milk and half water. Let boil a few
minutes. Flavor.
MILK SOUP WITH WHITE FLOUR.
Prepare as above. Use plain or mixed flour. Add the yolk of an egg and a
piece of butter, if desired.
Water Soups and Gruels.
WATER SOUP. No. 1.
Melt a tablespoonful of butter or oil, mix with 1 tablespoonful of white
or mixed flour over the fire. Then add gradually a pint or less of
boiling salted water while stirring. Boil a few minutes. Serve.
WATER SOUP. No. 2.
Prepare as above. Add a grated carrot or half of an apple and boil for
about 10 minutes. Add 2 to 3 ounces of rich hot milk before serving.
WATER SOUP. No. 3.
Cut up an onion or any desired vegetable and soak for half an hour.
Strain and prepare as No. 1. Add 2 tablespoonfuls of cream, if desired.
WATER SOUP. No. 4.
Prepare as No. 1. After removing from the fire add two tablespoonfuls of
hot cream or dilute the yolk of an egg or one-half tablespoonful of
almond butter with an ounce of cold water. To this add the hot soup
gradually. Two ounces of cold buttermilk may be used instead of cream.
WATER SOUP. No. 5.
Prepare as No. 1. Add an ounce of fresh or preserved fruit juice or a
tablespoonful of fruit jelly before serving.
BARLEY SOUP.
Wash and soak a cup of pearl barley. Boil with 2 to 3 quarts of water
and a teaspoonful of salt for 2 hours very slowly. Tie some celery
stalks with a string and cook with it. Carrots or asparagus make also a
good flavoring. When done, add a piece of butter and serve with soda
crackers. Dried soaked fruit may be added before serving, if the flavor
of vegetables is not desired. Cream and parsley are also good additions.
RICE SOUP.
Prepare as barley soup No. 1. Flavor with fruit or vegetables. Add the
yolk of an egg, if desired. Follow directions as in Water Soup No. 4.
Cream is also a good addition.
WHEY GRUEL OR SOUP.
Heat one and one-half cupfuls of sweet or slightly sour whey to the
boiling point. Melt a tablespoonful of butter, mix with a tablespoonful
of mixed flour and add the hot whey gradually. Boil a few minutes.
Remove from the fire, add the yolk of an egg and a few drops of lemon
juice. If sour whey is used, add a tablespoonful of cane sugar while it
boils, or mix the gruel with a few soaked or stewed prunes or with dried
currants. Add cream in place of egg and butter, if desired.
WHEY GRUEL FOR TWO PERSONS.
Wash one-fourth of a cupful or 4 tablespoonfuls of sago several times
with cold and warm water until the water becomes clear, then soak in
one-half cup of cold or warm water for several hours or over night.
Bring 2 cups of whey to a boil with the peeling of one-half a lemon or a
piece of cinnamon bark. Stir in the sago, let boil 20 minutes, and add
one-fourth teaspoonful of salt. Remove from the fire and add a
teaspoonful of butter, the yolk of an egg diluted with a tablespoonful
of cold water, and a few drops of lemon, or leave out the egg, butter
and lemon, and add 3 ounces of hot cream. Mix well, pour on soup plates
and serve with soda crackers or zwieback, or one-half of a raw red
Oregon apple. One tablespoonful of sugar may be added, if allowed. Sour
whey may be used instead of sweet whey.
CELERY SOUP.
Wash celery stalks, scrape and cut into one inch pieces. Boil in a very
little water, with a pinch of salt. When tender, put the celery into one
cup and the water into another cup. Squeeze the juice of one-half lemon
on the celery stalks and let stand for 10 or 15 minutes. Heat a
tablespoonful of butter and mix with a tablespoonful of mixed flour, and
add the hot celery water. If there is not sufficient fluid, add more
boiling water. When done, remove from the fire, add another teaspoonful
of butter, then add the celery; mix well.
If the lemon makes it too sour, pour some boiling water over the celery,
and let it drain through a colander. When ready to serve, combine the
soup with the yolk of an egg.
If vegetables cause fermentation, they are less liable to do so if
treated with acids as directed above.
CREAM OF CELERY SOUP. No. 2.
Prepare like No. 1, omitting lemon, egg and extra butter, and using
three ounces of hot cream instead.
CREAM OF CELERY SOUP. No. 3.
Cook the celery as directed in No. 1. Add 2 teaspoonfuls of corn starch
with water, and 3 ounces of hot cream.
STRING BEAN SOUP.
Select young, tender string beans, wash, trim and shred fine or break
into one-half inch pieces. Cook in a very little water. Finish like
Cream of Celery Soup, with or without lemon, egg or cream.
Add plenty of chopped parsley just before removing from the fire. This
soup is very purifying to the liver and intestines, but should not be
given to fever patients.
CREAM OF CAULIFLOWER SOUP.
Prepare the same as Cream of Celery Soup. The use of lemon is important
for people who suffer with gas and flatulent dyspepsia.
SPINACH SOUP.
Prepare from spinach water, with butter and flour. When done, add a few
tablespoonfuls of finely chopped spinach. Flavor with grated onion and
lemon.
TOMATO SOUP.
Strain a can of tomatoes, and heat. Add an equal amount of boiling water
or soup stock. Heat some oil, butter or fat; add flour, boil a few
seconds; then add the tomato juice gradually and a little salt. Boil 3
to 5 minutes, then serve. It must be of the consistency of gravy. Raw
cucumbers and celery are a good addition.
CREAM OF TOMATO SOUP.
Prepare like the foregoing. Add one-fourth part or more of hot cream
before serving. If milk is used, it must be more in proportion than
cream.
CREAM OF TOMATO SOUP. No. 2.
Mix one quart of hot water with one quart of strained hot tomato juice.
Dissolve two to three tablespoonfuls of corn starch in cold water and
stir into the boiling fruit juice. Boil 10 minutes, and season with salt
and a little sugar, if desired. Remove from the fire, add hot cream, mix
and serve. Good in the summer.
APPLE SOUP. No. 1.
Heat a tablespoonful of olive oil and one of butter, mix with a
tablespoonful of white flour, gradually add a pint of boiling water and
stir. When done, wash and grate one apple with the skin. Add the grated
apple to the soup, also a pinch of salt, a tablespoonful of sugar and a
stick of cinnamon. Let all boil for about 10 minutes. Remove from the
fire, add another teaspoonful of butter and a few drops of lemon; mix
well, pour on a soup plate and serve with crusts. If the stomach is very
delicate the soup must be strained.
APPLE SOUP. No. 2.
Prepare as the foregoing. Add one-half of hot cream before serving; mix
well. Omit the extra teaspoonful of butter, oil and lemon.
APPLE SOUP. No. 3.
Soak some stale or French bread with a little boiling water and a pinch
of salt for an hour or longer, then add about a quart of boiling water,
also one or two apples which have been cut up with the skins on, simmer
slowly for an hour. Then run through the colander, add a piece of
butter, or a little hot cream and serve. For flavoring use some dried
raisins or currants or prunes; soak them with a little boiling water for
an hour and add the soup before serving. In place of the fruit add
vanilla bean, cinnamon or lemon rind and a tablespoonful of sugar with
the soup in boiling.
HUCKLEBERRY SOUP.
Wash one quart of huckleberries and boil with two quarts of water and a
piece of cinnamon. When done strain or leave the berries in the soup.
Shape some dumplings with a dessert spoon and boil in the fruit soup
until they rise to the top. Use recipe for flour dumplings No. 1. Cherry
soup from fresh cherries may be prepared with dumplings instead of
thickening.
All who are in the habit of eating more than their systems require and
especially those who indulge in large amounts of bread at dinner,
would do well to begin their meal with a soup. Legume and cream soups
will furnish a satisfactory meal by themselves. For combinations, see
“Menus”.
BLACKBERRY SOUP.
Prepare the same as the foregoing or see recipe for blackberry gruel.
CHERRY SOUP.
Remove the stones from one quart of cherries, and bring two quarts of
water to a boil with a stick of cinnamon, pour in the cherries and let
them simmer for 20 to 30 minutes. Add enough sugar to counteract the
tart taste and thicken with a little cornstarch. Cool and serve with
zwieback. If used for supper on hot days it should be prepared in the
morning and allowed to cool. Beaten whites of eggs with a little sugar
may be placed on top. Serve on soup plates.
DRIED CHERRY SOUP.
Soak some dried cherries for several hours. Cook with the desired amount
of water and a little sugar and cinnamon. Finish as the foregoing. This
is excellent for convalescents during the winter.
PLUM SOUP.
Wash one pound of blue plums and boil with three to four pints of water,
a stick of cinnamon and sugar until well done. Thicken with cornstarch,
or with sago which has been soaked. Cook 15 to 20 minutes or longer. Run
through a colander and add a piece of butter. Cool and serve with
zwieback and beaten whites of eggs, if desired. Hot cream may be added
in place of butter.
POTATO SOUP. No. 1.
Boil potatoes with salt water and an onion; pour off water, mash
potatoes fine, and add the potato water. Bring to a boil some fresh
cream and milk in a separate saucepan, and add it to the potatoes.
Flavor with a little pepper, and chopped parsley.
POTATO SOUP. No. 2.
Boil the potatoes in plenty of water with salt and onions; drain off
water, mash potatoes, and return to the potato water. Then melt some
butter, thicken with flour, add the hot potato soup to it gradually, and
boil all a few minutes. Bring some fresh milk and cream to a boil, add
it to the soup, and flavor with chopped parsley and pepper.
MIXED VEGETABLE SOUP.
Chop up some celery, onion, potatoes, and parsley stems. Simmer in water
slowly for 30 minutes. Strain, and prepare with butter and flour. Add
plenty of chopped parsley. Finely cut cauliflower, string beans, and
peas can be prepared in the same manner. For people with delicate
stomachs the pulp of the vegetables should never be pressed through.
BREAD SOUP. No. 1.
Soak some stale white and black bread in boiling water for half an hour.
Put on to boil with more water. Cut up a few apples with the skin and
add a stick of cinnamon, a little sugar, salt, and some lemon rind.
Simmer for 30 minutes or longer. Press through a colander and add some
cold soaked raisins or currants and a piece of butter, also the yolk of
an egg, if desired.
BREAD SOUP. No. 2.
Prepare like the foregoing. Leave out the apples. Add hot cream or milk
in place of butter and egg. Use dried soaked currants or prunes, if
desired.
BRAN SOUP. No. 1.
Use equal parts of stale bread and bran. Prepare like the foregoing.
Leave out the egg.
BRAN SOUP. No. 2.
Prepare like the foregoing. Use more water, and strain. Melt some
butter, thicken with mixed flour, add the hot broth gradually. When
done, remove from the fire and mix with soaked cold raisins and a few
drops of lemon.
BRAN SOUP. No. 3.
Use one cup of bran, four cups of water, four tablespoonfuls of milk
sugar. Strain and thicken with butter and flour as directed for Bran
Soup No. 2. Omit the fruit. A little lemon may be used, if desired. Good
for invalids.
BARLEY GRUEL.
Soak a half cup of pearl barley, put to boil with three pints of water,
add salt and three tablespoonfuls of milk sugar. Let boil slowly for one
hour, then strain. Heat a tablespoonful of butter, thicken with mixed
flour, add the barley gruel gradually, let all boil a few minutes, then
serve.
WHEAT GRUEL.
Put two to three tablespoonfuls of cream of wheat or farina into a
saucepan. Add a pint of boiling water, a pinch of salt, and a
tablespoonful of milk sugar. Let boil half an hour. Remove from the fire
and mix with a teaspoonful of butter or two to three ounces of hot
cream. Dried soaked raisins or currants may be added.
GLUTEN GRUEL.
Prepare as directed on package. Add cream or butter and the yolk of an
egg.
RAW CEREAL GRUEL.
Soak one-half to one-third cup of flaked raw cereal with a cup or more
of warm salted water. Let stand for several hours or over night in a
warm place. Serve plain or with sweet dried fruits and fresh cream.
MIXED FLOUR GRUEL. No. 1.
Mix two tablespoonfuls of mixed flour with a little cold water, add two
to three cups of boiling water, salt and a tablespoonful of milk sugar.
Let boil 10 to 15 minutes, remove from the fire. Add two to four ounces
of hot cream. Flavor with vanilla, cinnamon, grated lemon rind or bitter
almond.
MIXED FLOUR GRUEL. No. 2.
Put to boil the same amount of flour as in number one. Use a cup of rich
milk and one and one-half of water instead of water alone. Flavor and
serve.
ARROWROOT GRUEL.
Prepare the same as mixed flour gruel. Add hot cream.
Barley is rich in lime; it should take a more prominent place among
food substances than it does. Pearl barley should be soaked with soft
water before cooking.
NUT GRUEL. No. 1.
Mix two tablespoonfuls of mixed flour with a little cold water, add two
to three cups of boiling water, salt, and a teaspoonful of sugar, if
desired. Boil 10 to 15 minutes. Stir a tablespoonful of almond-butter or
combination nut-butter with one or two tablespoonfuls of water to a
smooth paste, add the gruel gradually, mix all well and serve.
NUT GRUEL. No. 2.
Heat a tablespoonful of butter in a flat saucepan, thicken with mixed
flour, add two cups of boiling water, and salt, let boil a few minutes.
Stir smooth a teaspoonful of almond-butter with cold water, add the
gruel, mix well, flavor with lemon, if desired.
SAGO GRUEL.
Wash and soak a half cup of sago for several hours in a cup or more of
cold water. Put into three cups of boiling water, add salt, a
tablespoonful of milk sugar, or a teaspoonful of cane sugar, a stick of
cinnamon, vanilla or lemon rind. Boil the sago 20 to 30 minutes. Remove
from the fire, add three to six ounces of hot cream. Less sago may be
used and a tablespoonful of rice flour dissolved with cold water added
to it while boiling.
CORNSTARCH GRUEL.
Mix two tablespoonfuls of cornstarch with a little cold water, add three
cups of boiling water, salt, a tablespoonful of milk sugar or a
teaspoonful of cane sugar, boil 10 to 15 minutes. Add two to three
ounces of hot cream. One-half of rice flour and one-half of cornstarch
may be used in place of pure cornstarch. Flavor as desired.
MILK GRUEL. No. 1.
Mix a tablespoonful of rice flour and one of cornstarch with a little
cold water. Add one quart of boiling milk. Boil 10 to 20 minutes. Add
salt and flavor, as desired.
Sago and Tapioca are manufactured from certain palms and roots, and
can be partially substituted for cereals. Cornstarch, arrowroot,
potato-flour and agar agar belong to the same class. They are all
valuable for the sick and for young children.
MILK GRUEL. No. 2.
Bring one pint of milk and one pint of water to a boil. Dissolve two or
three tablespoonfuls of white flour with a little cold water and stir
into the hot milk. Let boil 10 to 15 minutes. A stick of cinnamon,
vanilla or lemon rind can be boiled with the milk. If the flavor of
almonds is desired, grate one bitter almond on it after it is removed
from the fire. The yolk of an egg may be added, if desired.
PEPTONIZED GRUEL.
Prepare a gruel from any farinaceous article. Pour into a bowl and allow
it to stand until lukewarm. Add peptonized powder according to
direction.
ONION GRUEL. No. 1.
Cut fine three or four onions, stew them in a quart of water very slowly
and keep them well covered. When tender strain; heat butter or olive oil
and thicken with mixed flour; add the onion broth slowly, let boil a few
minutes. Flavor with salt and lemon. Cream can be added if desired.
ONION GRUEL. No. 2.
Put one-half of a cup of barley to soak, boil with four dried or green
onions. Add salt, and strain.
BREAD GRUEL. No. 1. (WITH BARLEY.)
Soak and boil one-half cup of barley with salt in three pints of water,
very tender, until there remains about a cup of liquid. Strain this.
Then take some French bread or soda crackers, pour sufficient boiling
water and a tablespoonful of milk sugar or cane sugar on it, let stand
until it is perfectly soft, or until the water is all soaked into the
bread. Then add the cup of barley water, let all boil for a few minutes
or until bread and barley are well united. It may be strained, if
desired.
Brown Flour: Put some white flour on a pie tin and brown in the oven.
OATMEAL GRUEL.
Wash half a cup of steel cut oats. Put on to boil with three pints of
boiling water and salt. Let boil half an hour. Strain, add butter and
serve. This is excellent for nursing mothers. Use more water if it is
desired thin. Do not press through the pulp.
RICE GRUEL. No. 1.
Mix two to three tablespoonfuls of rice flour with a little cold water,
add to it a pint of boiling water, two level tablespoonfuls of sugar of
milk, salt to taste, boil 15 to 20 minutes. Put on a soup plate, pour
hot or cold sterilized cream over it.
RICE GRUEL. No. 2.
Prepare as number one. After removing from the fire, add a piece of
butter, and the yolk of an egg, mix thoroughly, then put on a soup
plate. Serve with or without cream.
CHOCOLATE CORNSTARCH.
Bring a pint of water to a boil, mix with two tablespoonfuls of
chocolate, let boil two minutes, then thicken with two tablespoonfuls of
cornstarch. Flavor with salt and vanilla. Pour on a soup plate. Serve
with sterilized cream, hot or cold.
BOILED CUSTARD.
Bring one pint of sweet cream or rich milk and one pint of water to a
boil with a piece of vanilla. Then mix one tablespoonful of cornstarch
with a little cold water and three yolks of eggs, two tablespoonfuls of
sugar, and a little salt. Add all to the boiling milk, stir over the
fire or in a double boiler until it thickens. Remove and beat until
nearly cold. Put on ice. It may be served with zwieback and fruit juice
or with fresh berries. For dyspeptics, it is better if prepared with
water and butter instead of milk and served with sterilized cream.
CHAPTER VI.
CEREALS, NOODLES AND DUMPLINGS.
BUCKWHEAT GROATS.
Wash one cup of buckwheat groats several times with cold water, add
about six cups of boiling water and two teaspoonfuls of salt. Boil
rapidly for 20 minutes or until it thickens, then allow it to cook 50 to
60 minutes longer on the stove or in the oven. Serve with hot cream.
Cooked or soaked dried prunes may be eaten with it, or added to the mush
just before serving. Buckwheat is a winter food. People who suffer from
eruptions on the skin after eating buckwheat should let it alone.
STEEL CUT OATS.
Prepare the same as buckwheat groats. Rolled oats may be used instead.
ROLLED OATS WITH CRANBERRY SAUCE.
Boil two cups of rolled oats with a quart of water and a teaspoon of
salt for 20 minutes. Cover and set in the oven, or cook on the stove for
about 40 minutes. Remove from the fire, add a piece of butter and a few
drops of lemon juice. Serve on soup plates, pour over it cranberry
sauce, prune or apricot jam. Eat raw celery or nuts at the end of the
meal. It is good for dinner or breakfast.
RYLAX WITH PRUNE JAM.
Prepare like the foregoing. Omit the lemon. Serve with prune jam, celery
or nuts, or with hot cream.
Cereals are the most perfect products of the vegetable kingdom, and
make fairly well balanced foods. They are deficient in fat, with the
exception of corn and oats.
ROLLED WHEAT.
Prepare and serve like rolled oats. Cranberries, prunes, apricots, or
apple sauce, are all good additions. The yolk of an egg may be added to
the wheat when mixing it with butter.
RAW ROLLED OATS.
Soak one-half cup of Quaker rolled oats with a scant cup of warm salted
water. Let it stand for several hours or over night. When ready to serve
put it into a dish of warm (not hot) water for 20 minutes. Then add some
raisins, dates or dried prunes and serve with or without cream. The
dried fruit should be soaked for a short time in a small amount of
water. A teaspoonful of nut cream may be substituted for two ounces of
cream.
RAW ROLLED WHEAT OR RYLAX.
Soak each separately as in the foregoing or take equal parts of each.
Dried soaked currants are an excellent addition to wheat and rye where
the very sweet fruits are not desirable. Cream is a more necessary
addition to wheat and rye than to oats.
BRAN MUSH.
Bring one and one-half to two cups of water to a boil, add one-half
teaspoonful salt. Drop in one shredded wheat biscuit and one-half cup of
bran. Mix all well and boil one minute. Serve with hot cream.
BRAN AND RYE MUSH.
Put one-half cup of rylax into boiling salt water, and cook 20 minutes.
When done, moisten one-half cup of bran with a little hot water, and mix
with the rye mush. Serve with hot cream.
RAW WHOLE WHEAT.
Soak one-half cup of whole wheat in three-quarters or one cup of warm
water over night. Keep the water warm, if possible. A small amount of
salt may be added. Serve with cream and dates, or with bananas, carrots,
or nuts.
Oats are rich in fat and lime, and like wheat and rye belong to the
most perfect foods. A fireless cooker is a convenient apparatus for
the preparation of oats and wheat. They should be thoroughly cooked
for at least half an hour before setting them into the fireless
cooker.
BOILED WHOLE WHEAT.
Soak some whole wheat over night. Boil for several hours with sufficient
water and salt. Serve like the foregoing.
POLENTA (Italian Dish).
Stir some yellow corn meal into boiling, salted water in an iron pot.
Boil for about 40 minutes and stir well to prevent burning. Eat with a
fork, and serve with cheese for breakfast or dinner.
RICE FLOUR. No. 1.
Mix a cup of rice flour with cold water, then add three or four cups of
boiling water while stirring. Boil 15 to 20 minutes. Before removing
from the fire, add some dried currants, which have been soaked for a
while. Put on a soup plate, and pour over it some hot cream.
RICE FLOUR. No. 2.
Use pure rice flour, or one-half cornstarch and one-half rice flour.
Prepare as number one. Before serving, mix with a piece of butter and
the yolk of one or several eggs, and flavor with vanilla, lemon or
bitter almonds. Put on a soup plate, and pour over it hot cream.
CORN MEAL MUSH.
Stir one and one-half cups of corn meal into four cups of boiling salted
water; cook 30 minutes; finish like foregoing. Use lemon for flavoring.
BARLEY.
Soak a cup of pearl barley over night in soft water, and the next day
boil it in 5 or 6 cups of water for two hours or longer. Flavor with
onion, if desired, and if it does not become thick enough, dissolve a
little rice flour with cold water, and add it to the barley ten minutes
before removing from the fire. Serve with cream or with lettuce for
breakfast or dinner.
Rye is richer in minerals and contains less starch than wheat. It is
not superior to wheat, but it is one of the oldest and most perfect
foods, and is the staff of life to some of the healthiest and
strongest races of the old world. It is laxative, and because of this
it is more suitable for certain individuals than for others.
BREAD AND MILK.
Bring some fresh, whole or skimmed milk to a boil, pour on dried black
bread or crusts, and add a little salt. Let it stand for 10 minutes and
serve on soup plates.
CRACKER AND MILK.
Prepare like the foregoing, or pour one cupful of boiling salted water
over one large unleavened cracker, let stand 5 minutes. Then add one
cupful of hot milk and serve.
DIRECTIONS FOR BOILING RICE.
Wash one cup of rice, and pour into seven or eight cups of boiling,
salted water. Boil rapidly until the grains burst; then cover and put
into a hot oven or on a platter, and cook for 20 or 30 minutes. Remove
from the fire and add a piece of butter and the yolk of an egg, or serve
the rice with hot cream. Dried currants, raisins, apricots or prunes may
be mixed with the rice. If eaten in place of mush, pour the rice on soup
plates, and add hot cream.
MILK RICE.
Allow a pint of water and a pint of fresh milk to come to a boil with
vanilla or cinnamon, and put into it three or four tablespoonfuls of
Japan or Carolina rice, which has been soaked for several hours. Boil
rapidly until the starch granules burst, then boil slowly for 40 minutes
longer. If it is not thick enough, mix a little cornstarch in cold
water, and add to the rice when nearly done. The yolk of one or more
eggs may be added before serving, if desired. It may be eaten plain in
the form of a thick gruel or with a fruit sauce. It will serve as a
whole meal for children, morning, noon, or evening. A few nuts, or some
celery, may be eaten at the end of the meal.
Baked and boiled cereals are more nutritious than bread. In the
fermenting process which takes place in rising bread, valuable
substances such as lime and salts are lost. It is rendered more acid,
and therefore unfit for food for people with weak stomachs. If yeast
bread is combined with foods which render the fluids of the stomach
alkaline, it is less harmful.
LIGHT RICE WITH EGG.
Wash two tablespoonfuls of rice, boil rapidly in one pint of water with
a little salt until the grains burst. Then boil slowly in the oven or on
the stove (uncovered) until the rice is dry. Remove from the fire and
add one teaspoonful of butter, the yolk of one egg and a few drops of
lemon juice. Serve plain with two soda crackers or one small round
zwieback.
RICE CREAM.
Cook one cup of rice like plain, water rice with a stick of cinnamon, or
vanilla. When done, add the yolks of several eggs and a piece of butter,
or some hot cream and two tablespoonfuls of sugar, or one-half cup of
soaked currants or raisins. Stir over the fire until it boils again.
Serve hot or cold with fruit sauce.
ALMOND RICE.
Cook rice with water as directed for boiling rice. When done, remove
from the fire, and mix with it some almond butter stirred smooth with a
little water. Some dried currants or apricots previously soaked may be
mixed with the rice. In combination with a dish of lettuce it will serve
as a whole meal. A few whole almonds may be eaten at the end of this
meal.
APPLE RICE.
Boil rapidly for 30 minutes one-half cupful of rice with 3 cupfuls of
water and a little salt. Peel three medium sized apples, cut them into
small pieces after removing the cores, and add to the rice with one
tablespoonful of sugar. Cook on the stove or in the oven until the
apples are tender. Remove from the fire, add a piece of butter, and
serve with eggs or cheese.
Rice, although low in protein and fat, is one of the most easily
digested of all cereals, and is especially suitable for brain workers
and people of sedentary habits.
CHERRY RICE.
Prepare like apple rice, and use ripe black cherries, or canned
cherries. Omit the juice. A tablespoonful of sugar may be added to the
fruit while boiling. It is necessary to have the rice boiled in
sufficient water, and long enough to allow each grain to burst before
the fruit is added, or the acid of the fruit will prevent the rice from
softening. Butter alone, or butter and the yolk of an egg, should be
added when acid or sub-acid fruits are mixed with cereals. Serve with
sterilized cream or with eggs, or eat nuts at the end of the meal.
CURRANT RICE.
Prepare like cherry rice. Add fresh ripe or dried currants in place of
cherries. Serve with sterilized cream or with fried or boiled eggs.
RHUBARB RICE.
Prepare like the foregoing. Use sterilized rhubarb which has been
cooled. Serve with sterilized cream.
TOMATO RICE.
Prepare like apple rice. Use one-half to one cupful of strained, canned
tomato juice. Omit sugar. An onion may be boiled with the rice, if
desired. Serve with fried eggs and greens.
BROWN RICE.
Brown the rice in butter to a light yellow color. Add sufficient boiling
water and salt, and boil one-half hour or longer. Dried mushrooms may be
added, if desired. Serve with eggs.
CARROT RICE.
Put some rice to boil in water with salt. Cut young French carrots into
small pieces and add; both will be done about the same time. Add finely
chopped parsley and a piece of butter. Serve with peas puree.
People who have a tendency to high blood pressure and those who suffer
from intestinal indigestion should eat sparingly of macaroni and other
white flour preparations.
MACARONI WITH CREAM.
Break up some macaroni and put in a saucepan, adding boiling water and a
little salt. Boil for 30 minutes, and add more water if necessary.
Dissolve some rice flour in a little cold water and thicken the
macaroni, then cover and bake in an oven for 30 minutes or longer. Heat
some rich cream in another saucepan and mix with the macaroni, and
serve. Flavor with a little pepper, or finely chopped parsley.
NOODLES.
Beat two eggs with two large tablespoonfuls of water and a little salt.
Mix with sufficient white flour to make a stiff paste. Put some flour on
a wooden board, knead the dough and add more flour until hard and dry;
then roll out as thin as possible, dry in the sun or on a table, and cut
into fine strips. Boil in salted water for half an hour. Serve with
tomatoes, grated Swiss cheese and lettuce.
DUMPLINGS.
LIGHT FLOUR DUMPLINGS.
Cream a tablespoonful of butter, and add to it a whole egg and the yolk
of one egg, some salt, nutmeg, chopped parsley, and two tablespoonfuls
of flour. Stir well for several minutes. Form small dumplings with a
spoon, put into hot soup and boil eight minutes.
POTATO DUMPLINGS. No. 1.
Cream a tablespoonful of butter, add to it three yolks of eggs, a cup of
cold grated potato, and one cup of dry bread crumbs. Flavor with lemon
rind, salt and nutmeg, and mix the beaten whites of two eggs with it.
Roll out into small dumplings, and boil eight minutes in soup or water.
POTATO DUMPLINGS. No. 2.
Mix two cups of cold grated potato with two-thirds of a cup of flour and
one-half cup of creamed butter, adding the yolks of four eggs, the
whites of two eggs, and salt and flavoring. Mix well and form dumplings.
Boil in hot water for about 15 minutes.
BREAD DUMPLINGS. No. 1.
Put some stale white bread or rolls to soak in cold water and press out
as dry as possible. Add a tablespoonful of creamed butter, the yolks of
two or three eggs, salt and nutmeg. Add the beaten whites of two eggs.
Form dumplings with a spoon and boil in water, soup or fruit juice until
they swim on top. Serve with stewed prunes or apricots.
BREAD DUMPLINGS. No. 2.
Remove the crust from one-third of a loaf of milk bread and soak the
soft part in cold water for 5 minutes. Put into a clean cloth and force
out the water. Cream three tablespoonfuls of butter, or melt some fat,
mix the bread and stir it very smooth. Let it cool, and add the yolks of
four eggs, salt, a little mace, some finely chopped parsley, and onion,
if desired. Then beat the whites of two eggs, mix with the mass and form
dumplings with a dessert spoon. Put them into the boiling soup and cook
for about 5 minutes or until they swim on top.
BAKED CORN MEAL DUMPLINGS.
Boil in two cups of milk or water two cups of white corn meal with a
tablespoonful of butter, stirring all the time, until the mass is very
thick. Let cool. Flavor with lemon rind and nutmeg, and mix with three
or four well beaten eggs. Shape into dumplings with a spoon, turn in rye
nuts or bread crumbs, and bake in butter. Serve with sugar and cinnamon,
or with apricot or apple sauce.
MIXED DUMPLINGS.
Mix over the fire one and one-half cupfuls of flour with two cupfuls of
milk and a large tablespoonful of butter, until it does not stick to the
saucepan. Let it cool, add the yolks of four eggs, salt, cinnamon, a
tablespoonful of sugar, one-half cupful of finely cut fried bread crust,
then the beaten whites of eggs. Form medium sized dumplings with a
tablespoon, and boil in salted water for 5 or 6 minutes. Serve with
stewed pears, cranberries or prunes. They are also good with sauerkraut.
FLOUR DUMPLINGS. No. 1.
Mix one cupful of flour with one-half cupful of melted butter, one
cupful of hot water, and some salt. Stir well on a hot stove until no
more lumps appear. Cool a little, then mix with several yolks of eggs,
and flavor with mace, chopped parsley or other spices. Dip a spoon in
hot water and form dumplings of the desired size. Put into boiling salt
water or on top of stewed fruit, and boil 6 to 10 minutes, or until they
rise. The spoon must be dipped into hot water each time before forming a
dumpling. Serve with peas or stewed fruit.
FLOUR DUMPLINGS. No. 2.
Mix one cup of white corn meal and one cup of flour with a little cold
water, and stir it into boiling milk. Let it soak for five minutes or
until it is thick. Then add a piece of butter, salt, and flavoring; let
cool, mix with several yolks of eggs, and shape dumplings with a spoon,
and put into boiling soup or blackberry juice. Boil about 10 minutes, or
until they swim on top.
FLOUR DUMPLINGS. No. 3.
Mix some white flour, or three-fourths white and one-fourth rice flour,
with baking powder and salt. Shorten with butter and fat like dough for
pie. Roll out, enclose some apples and bake in the oven for 20 minutes
or longer.
FLOUR DUMPLINGS. No. 4.
Mix some flour with baking powder and salt. Stir to a light paste with
cold water, adding several eggs or yolks of eggs. Boil with stew or in
water.
CHAPTER VII.
BREAD AND CAKES.
POMPERNICKEL OR BLACK BREAD.
Prepare a sponge with a pint of white flour, three-fourths of a yeast
cake, a little salt and sugar, and a pint of warm water. When light, add
two quarts of rye meal, a tablespoonful of salt and about one quart of
water. Mix well, and let rise over night. The next morning add about one
quart of warm rye meal, and one of white flour; knead the dough for at
least one-half hour. Let rise again, knead a little more, and shape into
loaves. When light, bake in a hot oven for about an hour. Pure rye meal
may be used in place of one-fourth white flour.
WHOLE WHEAT BREAD.
Prepare the same as black bread. Use whole wheat flour in place of rye
meal.
Bread and cake may be kept sweet and free from mildew for a long time
in the following way: Cut it with a sharp knife, when about four days
old, into slices about one inch thick, then place it on a large wire
screen in the hot sunshine, cover with a cheese-cloth, and let it lie
for several hours, turning each slice until thoroughly dry. Then place
the slices in an upright position in a square box made of wire
screening, and keep in a dry or sunny place, covered with a light
cloth. The box may be placed in the sunshine several times a week.
LIGHT WHOLE WHEAT BREAD.
Make a sponge from one cupful of lukewarm water and one cake of yeast,
with enough white flour to make the thickness of sponge cake. Cover and
set in a warm place, about 90 degrees F. When foamy, add about three
pints of lukewarm water, or milk which has been scalded and cooled to
lukewarm, about two teaspoonfuls of salt, a little sugar and a piece of
butter or fat. Stir into it with a spoon sufficient white flour to make
it of the same consistency as the first sponge. Beat it from 10 to 15
minutes, dust the top with flour, and put it into a warm place to rise.
When light, add enough whole wheat flour to make a stiff dough. Put it
on bread-board with flour to prevent sticking, knead for half an hour or
longer, and let it rise again. When light, shape in loaves without
kneading, put into pans and prick top with a fork several times. When
sufficiently raised, bake in hot oven for about an hour. Cover top with
pieces of oiled paper, the first 20 or 30 minutes. When done, put the
bread on a sieve or in towels to cool.
LIGHT GRAHAM BREAD.
Prepare in the same manner as light whole wheat bread.
WHITE BREAD.
Prepare the same as whole wheat bread, using pure, rich milk, cream and
water, or sweet whey. Add a large piece of butter or konut. Use white
flour instead of whole wheat, mix it with one-fourth white corn meal, or
rice flour.
COFFEE CAKE.
Prepare the same as white bread, using less flour, and add a few well
beaten eggs, the grated rind of several lemons and oranges, or flavor
with nutmeg, dried fruit, vanilla, mace or bitter almonds. Serve with
fresh, sweet milk, or with scalded milk, as a whole meal for supper.
All breads and cakes made with yeast are more nutritious and wholesome
when stale, on account of the evaporation of water and the changes which
take place in the bread. They should be kept in tins with holes on all
sides, to allow a perfect circulation of air. The tins should be placed
in the sunlight, or on a high, dry place near a stove. In many foreign
countries pompernickle is kept for many months during the winter by
placing it on top of high stone ovens near the ceiling. It finally
assumes a sweet taste similar to that of nuts.
RAW BREAD.
Grind your wheat, rye or corn in an old-fashioned stone burr mill, and
partake of it at each meal instead of bread. This is less expensive than
the so-called “unfired bread”. Not more than one to three tablespoonfuls
should be consumed at each meal.
Plain cake, coffee cake, fruit tarts and fruit pies are more wholesome
than cakes that are prepared with large amounts of sugar or frosting.
Whipped cream and fruits are good additions to cake, if agreeable.
Light desserts in the form of cake or pudding are more wholesome if
eaten at the beginning of a meal or else be served after soup or
salad.
TOASTS.
WATER TOAST.
Use zwieback, or toast some stale white bread over the open fire. Lay on
a plate and pour over it quickly boiling water, slightly salted, and
drain off at once. Serve plain, or spread with sweet butter, or the yolk
of an egg.
TOMATO TOAST.
Prepare like the foregoing, spreading with tomato puree in place of
butter. Drink with it rich fresh milk. This is excellent for some people
who have difficulty in digesting milk. Strained hot tomato juice may be
used in place of water.
BARLEY TOAST.
Prepare like tomato toast. Use thick, barley jelly prepared from pearl
barley, or soften the toast with barley water.
RICE TOAST.
Use thick rice jelly prepared from Carolina rice. Flavor with cinnamon,
if desired.
RYE OR BRAN TOAST.
Make a strong tea from toasted black bread and bran, and prepare like
the foregoing.
PRUNE TOAST.
Soften some black or white toast with boiling water, and add a little
salt. Spread with thick prune juice. Sterilized cream may be added.
APRICOT TOAST.
Prepare the same as prune toast. Add cream or a piece of butter and the
yolk of an egg.
Predigested foods are beneficial for the sick, and under certain
conditions for the well, provided they are not over-indulged in. If
desired, they are generally best eaten at the evening meal, after the
body has expended considerable energy, and is too tired to properly
digest natural foods. If over-indulged in they keep the stomach from
doing its proper work, and tend to make it weak and lacy.
CREAM TOAST OF WHEAT BREAD OR SHREDDED WHEAT.
Dissolve one tablespoonful of milk sugar in one-half or three-fourths
cup of boiling water and pour over one slice of whole wheat bread or
biscuit. Let stand a minute, then add four ounces of hot cream, and
serve.
CRANBERRY OR TOMATO TOAST.
Heat two small round or one long zwieback and soften with two
tablespoonfuls of tomato or cranberry sauce. Serve on a plate and drink
milk with it.
APPLE TOAST.
Use thick apple sauce. Prepare the same as apricot toast. The four last
recipes are excellent for constipation.
MILK TOAST.
Scald some fresh milk. Add a stick of cinnamon, if desired. Pour over
white or black toast.
CREAM TOAST. No. 1.
Prepare like water toast. Bring some fresh cream to a boil with a stick
of cinnamon. Add when the toast is soft. Use black or white toast.
CREAM TOAST. No. 2.
Prepare a white sauce from butter, salt, flour and hot water, as
directed in “Sauces.” Add one-fourth of a cup of hot cream and pour over
black toast, which has been softened with one-half cup of hot water.
CREAM TOAST. No. 3.
Use sweet whey in place of hot water, and prepare as No. 2. The cream
may be omitted.
CELERY TOAST.
Cut some celery and cook until tender. Soften the toast with the celery
water. Prepare a plain butter sauce and add cream, if desired. Mix with
the celery and pour over the toast.
SPINACH TOAST.
Cut off the stems and select only fresh, tender leaves. Cook and chop as
fine as possible, flavoring with butter and lemon juice. Soften some
black or white toast with broth or spinach water, and add the spinach.
Serve with hard boiled eggs for dinner. If it is desired for supper, and
if the patient’s stomach is delicate, use only the hard yolks. Fried
beachnut bacon may be added. If the flavor of onion is desired, remove
the onion before serving. This is good for constipation.
EGG TOAST. No. 1.
Beat one egg with three tablespoonfuls of water and a little salt. Let
the toast soften in it and fry to a golden brown in one-half butter and
half vegetable fat or oil.
EGG TOAST. No. 2.
Use cream or unsweetened condensed milk. Beat up with eggs, salt and
cinnamon, and prepare like the foregoing. This is good for diabetic
patients.
BISCUITS.
Mix one quart of white flour with one-fourth of entire wheat flour, corn
meal, or rice flour. Mix it thoroughly with two level teaspoonfuls of
salt, and four of baking powder. Rub into it two tablespoonfuls of
vegetable fat or butter. Mix with rich milk and prepare as usual. Serve
with eggs, or with rich cheese and olives and salad of greens.
POP-OVERS.
Grease the iron gem pans, and place on the stove or in the oven, to have
them very hot. Then beat two eggs very light, mix a cup of rich milk
with a cup of flour, and a half teaspoonful of salt; add the eggs and
beat with an egg beater until all is very light. Pour the mixture into
the pans, filling two-thirds full, and bake in a quick oven. This will
make about eight pop-overs.
BRAN MUFFINS.
Mix one cupful of white flour with one-half cup of graham flour and one
and one-half cups of finely sifted bran. Rub into it three
tablespoonfuls of butter; then add one and one-half cups of sour milk, a
teaspoonful of soda, a little salt and three tablespoonfuls of molasses.
Put into hot muffin tins, and bake in a hot oven.
BRAN BREAD.
Beat the whites of three eggs to a stiff snow, add a little salt, and
mix with two tablespoonfuls of fine, sifted bran, and two of fine rye
nuts. Put the mixture on a pie tin and bake in a very moderate oven.
Leave the door open. Serve with apple salad and lettuce.
BOSTON BROWN BREAD.
Mix together one cup of coarse corn meal, one of rye flour, one of
graham flour, and a teaspoonful of salt. Dissolve two teaspoonfuls of
soda in two cupfuls of sour milk and mix with the flour, adding
three-fourths cup of molasses. Pour into narrow, oiled tins, and steam
for four hours. Serve with lettuce, celery and apple, or tomato salad,
and nut butter.
WHITE MUFFINS.
Use mixed flour, or rice and wheat as suggested for white bread. Mix
with baking powder and salt. Use two eggs and about one and one-half
cups of rich milk to about three cups of flour. Serve with tomato or
peas puree and lettuce for breakfast or supper.
PASTRY FOR TARTS OR PIES.
Mix one and a half cups of white flour with one-half cup of rice flour.
Add one-half teaspoonful of salt, shorten the flour with three
tablespoonfuls of butter and three of oil. Then add to it the yolks of
two eggs beaten with sufficient ice cold water and a little flavoring to
make a paste which is not very stiff. Roll it several times, then cover
and put it in the ice box for an hour.
Avoid fresh breads, inferior cakes and pastry. Do not eat unless you
are hungry. Do not over-indulge in athletic or any other kind of
exercise. Remember that natural feeding, pure air and sufficient sleep
call for natural breathing and natural exercise. Unnatural feeding and
late hours create disease or nervousness.
SAND TART.
Mix one-half pound of white flour and one-half pound of rice powder, or
wheat starch. Keep in a warm place. Melt one pound of butter, cool and
cream with one pound of sugar, adding ten yolks of eggs, alternating
with the flour. Stir the mass for one-half hour, add the rind of two
lemons, the juice of one-half lemon, and 2 tablespoonfuls of flavoring
extract. Beat the whites of 10 eggs, mix lightly with the dough, and add
a teaspoonful of baking powder. Bake in a moderate oven for one and
one-half to two hours. During the first half hour have more heat at the
bottom than at the top. During the last half hour have little or no heat
at the bottom. The cake tin should not be moved.
The tart may be baked in layers or on round tins and be mixed with
different colors, if desired.
PLAIN CAKE.
Cream one-half cup of butter with one-half cup of sugar, add two eggs,
two cups of flour, two teaspoonfuls of baking powder, a little salt, one
cup of water, one-half cup of raisins or currants, and any kind of
flavoring. Bake in cake tins. Cake prepared with water is more wholesome
than with milk.
FROSTING.
Cream equal quantities of butter and chocolate. Spread on the layers
when cold. Frosting prepared from pure sugar is unwholesome.
NUT-BUTTER PIE CRUST.
Take one to two tablespoonfuls of nut-butter to one of flour, add
sufficient water to make a dough.
STRAWBERRY SHORT CAKE. No. 1.
Spread Granose cakes with diluted almond-butter and a layer of
strawberries over it. Serve with nuts or with milk soup prepared with
sago.
Artificial sugar is not a necessary article of food for the healthy
individual who is able to supply his body with fresh and dried fruits
the year round. The delicious summer fruits are better eaten without
sugar. Undoubtedly nature did not mean for us to indulge in sweets
during hot days, or she would have provided us more plentifully with
them.
STRAWBERRY SHORT CAKE. No. 2.
Prepare a light biscuit dough, bake in tins and cover with strawberries
and whipped cream. Use no more sugar than is necessary.
FRUIT CAKE.
Chop up one cup of currants, citron, and raisins, and mix with one cup
of flour. Sift one cup of flour with a teaspoonful of soda, one of
cinnamon, and a little salt. Cream one-half cup of butter with one cup
of brown sugar, one-half cup of molasses and two well beaten eggs; add
the flour, fruit and one-half to three-fourths cup of strong black
coffee. Stir well and bake in a moderate oven for one hour.
MIXED FLOUR.
Mix two cups of white flour with one cup of rice flour and one of
cornstarch. Sift and keep in a tin box for sauces and soups.
RYE NUTS. No. 1.
Remove the outer crust from a loaf of stale pompernickel and grate the
soft part on a grater. Pour the crumbs on a large piece of paper, and
dry in the sun or in an oven. Keep in a dry place, in a tin with good
ventilation.
RYE NUTS. No. 2.
Cut a loaf of stale pompernickel into thin slices and remove the crusts.
Cut the inside into small strips, lengthwise and crosswise. Allow it to
dry thoroughly in a moderate oven or in the sun, and while still warm,
grind it through a coarse meat grinder. Place it again in an oven or in
the sun to dry, or brown slightly. If desired as fine as grape nuts,
grind it again or sift it, and keep in a dry place. It may be mixed with
one-half grape nuts. Use as directed in menus and recipes. The outside
crusts may be dried in the oven or sun, and kept in tins. The crusts are
an excellent addition to milk soups or other soft foods.
Rye combines well with all starchy fruits and vegetables, which are
deficient in minerals, such as potatoes, pumpkins, squash, melons,
turnips, carrots, beets, bananas, cucumbers, rice and corn. It also
combines well with sweet fruits. Apples, pork, veal, lamb, cheese,
eggs, cream, milk, bacon and oily foods are all good additions to rye.
Boiled rye and starchy foods are unsuitable combinations.
APPLE FRITTERS.
Core, pare and cut some tart apples into slices one fourth inch thick.
Dip each slice of apple into a batter prepared as follows: Beat the
yolks of three eggs with an egg beater, add three tablespoonfuls of
white or mixed flour and a little salt. Beat until smooth. Have some
olive oil or half butter and vegetable oil hot and fry to a light brown
on both sides. The whipped whites of the eggs may be used with the
batter or made into a separate dish to be used at another meal. Count
one whole or two yolks of an egg to one person. If a nutritious soup is
served at the beginning of the meal, fewer eggs can be used.
FRIED BREAD.
Cut into strips as directed in the foregoing recipe. Fry in hot oil, or
butter and oil. Serve with legume or fruit soups.
CRUSTS.
Cut some stale whole wheat or black bread into slices. Remove the outer
crusts with a sharp knife and dry them in an oven. Keep in a tin box in
a dry place.
IMPERIAL STICKS.
Cut stale buttered bread into long narrow sticks, and brown in the oven.
CORN BREAD. No. 1.
Three-fourths of a cup of white or yellow corn meal, one and one-fourth
cups of white flour, one teaspoonful of salt, two tablespoonfuls of
butter or one-half oil and one-half butter, two teaspoonfuls of baking
powder, two well beaten eggs, one and one-half cups of rich milk, and
sugar, if desired. Bake in a quick oven for 30 minutes.
CORN BREAD. No. 2.
Bring one quart of water to a boil, and add a teaspoonful of salt. Stir
about one cup of coarse yellow corn meal into it and let boil 30 or 40
minutes. Then take it off the fire, beat thoroughly with a spoon, and
cool until lukewarm. Add a large tablespoonful of oil or butter, a
little lemon juice and four yolks of eggs. Stir well, and add the beaten
whites of the eggs. Put the mixture into a flat, oiled pan and bake or
heat on a griddle. Small cakes may be formed from the batter and baked
in an oven or fried until browned nicely. The whites of eggs may be left
out, if desired. Serve with salads of lettuce, watercress, tomatoes or
apples, or with fruit sauces. Acid and super-acid fruits combine best
with this bread.
CORN BREAD. No. 3.
Prepare the same as number two, using white corn meal. Flavor with
cinnamon, vanilla or bitter almond, and mix with dried, soaked fruits as
currants, finely cut apricots, or prunes, or serve with a fruit sauce
prepared from blackberries, huckleberries or the above mentioned fruits.
DOUGHNUTS.
Use four eggs, a small cup of sugar, two cups of rich fresh milk, a
teaspoonful of salt, and about one quart of flour finely sifted with two
teaspoonfuls of baking powder. Add grated lemon rind or cinnamon, for
flavoring. Beat the dough until very light. Drop by the tablespoonful
into hot fat. Stewed cold prunes or apricots may be placed in the middle
of each doughnut. They may be served with fruit soups, fruit sauces, or
green salads for dinner in the summer, or for supper in the winter.
CEREAL OMELET.
To two cupfuls of left-over boiled wheat add two well beaten eggs, half
a teaspoonful of salt, finely chopped parsley and onion. Heat butter and
oil in a frying pan, and pour in the mixture. Cook by moderate heat
until firm.
HOMINY CAKES.
Prepare the same as Cereal Omelet or mix with eggs only, and serve with
fruit sauce.
BREAD OMELET.
Remove the crust of one-half loaf of stale milk bread. Soak the bread in
cold milk or water for 5 minutes. Lay it in a cloth and press out as dry
as possible. Cream one-half cup of butter with one-half cup of sugar;
add one-half cup of dried currants, one-half cup of almond meal, the
rind of one or two lemons or oranges, four yolks of eggs, some cinnamon
or mace and a little salt. Mix well, and add the beaten whites of four
eggs. Heat a large flat pan, oil it well, sprinkle with rye nuts and
pour in the batter. Bake on a medium hot stove, turning the omelet, or
bake in the oven. Serve with fruit sauce and green salad.
CORN FRITTERS. No. 1.
Grate the corn from the cob, mix with several well beaten eggs, add salt
and fry in hot fat. Serve the same as the foregoing or with apple sauce.
CORN FRITTERS. No. 2.
Prepare a batter from flour, eggs, salt, baking powder, and water or
milk. Mix with the grated corn and fry.
SNOW BALLS.
Place four eggs in warm water. Mix two cups of flour with a cup of warm
water, salt, and one-half cup of melted butter. Stir it over the fire
until the flour does not stick to the saucepan. Let cool and mix with
the eggs. Beat the dough for about 10 minutes. Shape balls with two
tablespoons, and bake in the oven or fry in hot, deep fat. Sprinkle with
sugar and serve for afternoon tea or for supper.
EGG TOAST.
Soak slices of stale bread in milk, and beat up some eggs with a little
salt and cinnamon. Turn the soaked bread into the egg, and fry in hot
butter. The milk and eggs may be beaten up together and the bread soaked
in it before frying. Serve with apple, cranberry or apricot sauce, or
with syrup and lettuce. This is suitable morning, noon or night.
RICE FRITTERS.
Mix some left-over rice with several well beaten eggs, and the grated
rind of a lemon. Bake on a hot griddle. Serve with fruit sauce and
lettuce, morning, noon or night.
UNLEAVENED GERMAN PANCAKES. No. 1.
Use six eggs, six tablespoonfuls of flour, one and one-half cup of warm
milk, one-half cup of cream, and a little salt. Mix well the yolks,
salt, cream, milk and flour, then add the whites of the eggs beaten
stiff. The dough must be of the consistency of thick cream. Bake in thin
layers in half butter and half oil, in a small pan. Serve with lettuce
and fruit sauce or with French dressing at the noon meal.
GERMAN POTATO PANCAKES. No. 2.
Grate five large raw potatoes and one onion. Mix two tablespoonfuls of
white flour with a little warm water and a cup of rich cream, add salt
and mix with the potatoes. Then add three whole eggs beaten well, and
fry in hot fat like griddle cakes, until brown. Serve with apple sauce,
or lettuce and French dressing.
GERMAN PANCAKES. No. 3.
Mix one pint of white flour and one-fifth pint of rice flour with one
pint of rich warm milk, or with one-half milk and one-half warm water,
and a teaspoonful of salt. Beat four whole eggs, add to the mixture and
beat with an egg beater for a few minutes, until perfectly smooth. Bake
on a small, shallow, iron griddle, using about four tablespoonfuls of
the mixture for each cake. The fat used for frying must be boiling hot.
Pile on a plate standing over hot steam until all are done. Cut in
sections and sprinkle with sugar, if desired. Serve with green salads or
apples, or with apple, apricot or cranberry sauce.
APPLE PANCAKES.
Peel some apples and cut in thin slices. Mix with the dough as directed
for German pancakes and fry on both sides. If fewer eggs are used, take
a little more flour.
PLUM PANCAKES.
Prepare the batter a little thicker than the foregoing. Peel and slice
some blue plums very thin, mix with the batter and bake as above.
CHERRY PANCAKES.
Remove the stones from ripe black cherries. Prepare the dough as
directed for German pancakes, mix the cherries with it and fry in hot
fat.
BUCKWHEAT CAKES.
Mix prepared or unleavened buckwheat flour with sweet cream or one-half
cream and one-half water, and bake on a hot griddle. Serve with fruit
sauce or French dressing at the morning or noon meal.
ROMAN MEAL CAKES.
Soak two tablespoonfuls of dried currants in a little hot or cold water.
Mix one-half cup of flour with one teaspoonful of baking powder, a
little salt, and one cup of Roman meal. Beat two eggs very light, with
about one-half cup of water, mix with the flour and currants and bake in
hot fat. Serve fruit sauce with them.
STEAMED BREAD PUDDING.
Soak some stale bread in cold water, press out dry, and stir smooth.
Melt one-third of a cup of fat and one-half of a cup of butter, and mix
the bread with it on a hot stove, stirring until it loosens from the
saucepan. Cool a little, and flavor with mace, nutmeg, lemon rind or
cinnamon and salt. Add several well beaten eggs and some finely cut
dried fruit. Mix well and steam from one to one and one-half hours.
Serve with lettuce and fruit sauce. In place of fruit and the above
flavoring, chopped parsley, onions and pepper may be used. Serve with
tomato or apple sauce.
Artificially prepared desserts in the form of attractive, soft
puddings and other rich mixtures flatter the palate and renew the
appetite. The true enjoyment of eating is in the satisfaction of
hunger. The craving for desserts indicates a desire to stimulate
certain nerves, which force the contents of the stomach into the
intestine and destroy the digestive processes.
BLACK BREAD PUDDING.
Cream one cup of butter with three-fourths of a cup of sugar, and add
the yolks of five eggs, three-fourths of a cup of dried currants or
raisins, the rind of a lemon, a little cinnamon and cloves, salt, three
cups of grated black bread and ½ glass of milk. Mix well and add the
beaten whites of the five eggs. Oil pudding pan and pour the mixture
into it. Steam two and one-half hours, and serve with vanilla, or
custard sauce. Diluted almond butter or one-half cup of almond meal may
be mixed with the batter, if desired.
MATZOON PUDDING.
Soak matzoon in cold water or milk for several minutes. Then press out
dry, stir until fine and mix with several well beaten eggs, cream, or
butter, and raisins, chopped apples, currants, lemon rind or any other
flavoring. Heat a cupful of oil or suet in a high iron pot, put the
pudding mixture into it and bake in a moderately hot oven for about one
hour. Serve warm, with fruit sauce or wine sauce.
MATZOON CAKES.
Prepare the same as the foregoing. Shape into small balls with two
tablespoons and fry in hot fat.
PLAIN BREAD PUDDING.
Soak some stale bread in cold water, press it out thoroughly and stir
smooth over the fire, with some butter or fat. When cool, add salt and
several well beaten eggs or some flour, and syrup, mix well and add any
desired flavoring or sugar. Tie in a cloth and boil for two hours in
salt water, or with white beans. Serve with stewed fruit.
RICE PUDDING.
Cook some rice as directed for water or milk rice. When cool, cream some
butter with an equal amount of sugar, and add several well beaten eggs,
lemon rind, cinnamon, a little bread crumbs, some raisins or currants
and some sweet or sour cream, or melted butter. Bake for about an hour.
SAGO PUDDING.
Soak the sago and cook with one-half water and one-half milk. Finish
like rice pudding.
The foregoing recipes for cakes and puddings can serve as substitute
for meat as well as for dessert. They are more nourishing than
sponge-cakes and soft puddings which consist largely of starch and
sugar.
FLOUR BREAD PUDDING.
Mix over the fire two cups of flour with two cups of milk or water, and
three-fourths of a cup of melted butter, until the batter loosens from
the bottom of the saucepan. Let it cool a little and add the yolks of
four eggs, two tablespoonfuls of sugar, two cups of bread crumbs, salt
and mace. Then beat the whites of four eggs, mix and add flavoring
extract. Pour the mixture into an oiled pudding pan and steam two and
one-half hours. Serve with stewed plums, pears, or cherries.
CORN MEAL PUDDING.
Bring two cups of milk to a boil, and mix four cups of yellow or white
corn meal with a pint of cold water. Stir into the boiling milk and add
two tablespoonfuls of butter. When it is thick, remove from the fire and
cool. Cream half a cup of butter with three-fourths cup of sugar, add
the yolks of four or five eggs, salt, lemon rind, several grated bitter
almonds, and the beaten whites of the eggs. Put into a pudding pan and
steam from two to two and one-half hours. In place of bitter almonds use
lemon juice, if desired. Serve with white or red wine sauce, or with
stewed apricots or cranberries.
BLACK BREAD PUDDING.
Cream one cup of butter with three-fourths of a cup of sugar and add the
yolks of five eggs, three-fourths of a cup of dried currants or raisins,
the rind of a lemon, a little cinnamon and cloves, salt, three cups of
grated black bread and one-half glass of orange juice. Mix well and add
the beaten whites of the five eggs. Oil a pudding form or double boiler
and pour the mixture into it. Steam two and one-half hours and serve
with vanilla sauce. A cupful of rich cream, diluted almond butter or
one-half cup of almond meal may be mixed with the batter, if desired.
Masticate your food thoroughly. Select, combine and prepare it
rightly. Do not overeat.
STEAMED BREAD PUDDING.
Soak stale bread in cold water, press out dry and stir until smooth.
Melt one-third of a cup of butter or fat and mix with the bread over a
hot stove until it loosens from the saucepan. Cool a little, then flavor
with mace, nutmeg, lemon or cinnamon and salt. Add several well beaten
eggs and some finely cut dried fruit. Mix well and steam from one to one
and one-half hours. Serve with lettuce and fruit sauce. In place of
fruit and the above flavoring chopped parsley, onions and pepper or
capers may be used. Serve with tomato or apple sauce.
POTATO PUDDING.
Cream one-half cup of butter with one-half cup of sugar, add the yolks
of six eggs, two cups of grated potatoes, salt, cinnamon and the rind of
one lemon; then add one cup of black or white bread crumbs and the
beaten whites of six eggs. A half cup of almond meal mixed with a few
bitter almonds may be added to the mixture, if desired. Bake this
pudding for about sixty or seventy minutes, or boil two hours. Serve
with stewed prunes or apple sauce.
RICE FLOUR PUDDING.
Prepare the same as corn meal pudding.
APPLE-BREAD PUDDING.
Grease a pudding dish and fill with alternate layers of mixed bread
crumbs, using whole wheat or rye nuts. Mix the apple sauce with a large
piece of butter, while still warm. When the dish is filled, beat up two
eggs with a tablespoonful of sugar, one-half cup of cream, a little salt
and some cinnamon; pour it over the top and bake in moderate hot oven
for 40 to 50 minutes. It affords a perfect meal for the evening. If
served at noon, eat some nuts at the end of the meal.
BAKED BREAD PUDDING.
Pour two pints of hot milk over two cups of bread crumbs, cool a little,
then cream one-half cup of butter with one-half cup of sugar, mix with
the bread crumbs, adding three well beaten eggs, a teaspoonful of salt,
a little nutmeg or cinnamon, the juice of one-half a lemon and the rind
of two lemons. Mix well together, and bake in a buttered dish for fifty
or sixty minutes. Serve with lemon, cherry or any kind of fruit sauce.
Dried fruits may be mixed with the batter. Serve for supper using soup
at the beginning of the meal. Celery is an excellent addition to almost
any food at the evening meal.
VEGETABLE PUDDING. No. 1.
Prepare as baked bread pudding. Use legume soup in place of milk,
leaving out the sugar. Use butter or cream and mix with two
tablespoonfuls of peanut butter or other nut butter or walnut meats. The
eggs can be omitted. Flavor with finely chopped onions, celery and
parsley. Pour on oiled pie tins and bake thirty to forty minutes. Serve
with tomato sauce or string beans for dinner.
VEGETABLE PUDDING. No. 2.
Boil some rice with salt and water. Add a cupful of thick legume puree
and finish like the foregoing.
CHAPTER VIII.
SAUCES, SALAD DRESSINGS AND SALADS.
Sauces are a necessary addition to cooked foods, especially in cold
weather. The proper utensils used for sauce making are wooden spoons and
flat, round-bottomed saucepans.
Good fresh butter, oil and dry flour are necessary to make nutritious
sauces. Flour for thickening should boil at least ten minutes. If the
flour is to be cooked with fat before the liquid is added, only a few
minutes of boiling is necessary, for the reason that fat, when boiled,
reaches a higher temperature than water or milk. Mixed flour is
preferable to pure wheat flour.
BUTTER SAUCE. No. 1.
Melt three tablespoonfuls of butter, or half butter and half oil, mix
with two tablespoonfuls of flour over the fire, and boil for a few
seconds. Then add gradually a pint of boiling water or hot whey, while
stirring it. Boil a few minutes. Flavor with salt, onion, chopped
parsley, celery, nutmeg, bay leaves, lemon, or whatever flavor is
desired.
BUTTER SAUCE. No. 2.
Prepare like the foregoing. Use milk in place of water.
TOMATO SAUCE.
Prepare as number one, using strained tomato juice instead of water.
DRIED CURRANT SAUCE.
Soak the currants in boiling water, and let stand thirty minutes.
Prepare a plain butter sauce from butter, flour, and hot water, and when
done mix the currants with it.
MINT SAUCE.
Wash half a handful of young fresh mint, pick the leaves from the
stalks, and chop them very fine. Make a plain butter sauce, add vinegar
and sugar to suit the taste. Then remove from the fire, mix with the
chopped mint.
LEMON SAUCE.
Wash a lemon, remove the peel and steep in three cups of water for
fifteen minutes. Add the juice of one or two lemons and the necessary
amount of sugar. Dissolve three teaspoonfuls of cornstarch with a little
cold water and stir into the lemon juice. Boil ten minutes. Remove from
the fire and mix with a tablespoonful of butter while warm. The lemon
rind can be grated and added to the sauce instead of boiling the rind.
This is good for steamed puddings. The yolk of an egg may be added.
CHERRY SAUCE.
Remove the stones and steep the cherries in water with a stick of
cinnamon. Add a little sugar and thicken with cornstarch or arrowroot.
Strain or leave the cherries in it.
CAPER SAUCE.
Prepare as number one, add capers and lemon before serving.
HORSE RADISH SAUCE.
Prepare as number one, adding dried currants and grated horse radish at
the last minute.
MUSTARD SAUCE.
Prepare as number one, adding two to four teaspoonfuls of prepared
mustard a minute before serving. Serve with hard boiled eggs.
MUSHROOM SAUCE.
Prepare as number one, add the desired amount of dried mushrooms, which
have been soaked in water for several hours, and boil for ten minutes.
Serve with rice.
The best way to use spices is to buy them whole, in the fresh or dried
state, and chop, grate, or grind them when needed. Vanilla beans,
bitter almonds, bay leaves, cinnamon bark and many others may be used
whole and removed before serving.
CREAM SAUCE. No. 1.
Prepare as number one; remove from the fire, add a few tablespoonfuls of
hot cream, or the yolk of one or several eggs, which have been diluted
and stirred with a little cold water. Flavor with mace, pepper, nutmeg,
parsley, lemon, or vanilla. Serve with macaroni, plum pudding, French
toast, or boiled onions.
CREAM SAUCE. No. 2.
Thicken some water with flour. Cook ten minutes, and add hot cream and
flavoring.
ALMOND SAUCE.
Prepare with hot water as directed for butter sauce. Stir smooth a
tablespoonful of almond butter or paste with two tablespoonfuls of cold
water, remove the sauce from the fire, add the almond butter and stir
thoroughly. Serve with baked apples, rice, or bread.
OLIVE SAUCE.
Prepare as butter sauce. Soak some olives in warm water, remove the
stones and add to the sauce, boiling all a few minutes.
DRIED CHERRY SAUCE.
Soak the cherries and prepare as the foregoing. Strain, if desired.
SALAD DRESSINGS FOR CEREALS, VEGETABLES AND FRUITS.
Great care should be exercised in the preparation of foods with
nut-butter. Never spread it on bread without first diluting it with an
equal amount of water. Do not keep it on the shelf like ordinary
butter after it has been mixed with water; prepare only sufficient to
last for twenty-four hours, and keep it on ice.
They can be prepared from oil, butter, eggs, cream or nut butter.
Dressings prepared from nut butter are especially good during the summer
months. They can be prepared by making a plain butter sauce with flour
and water, and adding nut butter before serving, or by diluting nut
butter with water to the desired consistency. They may be flavored with
orange or lemon juice. If a sweet flavor is desired, boil a little water
with sugar, then add the juice of lemon or oranges and mix with nut
butter. Serve hot or cold.
FRENCH DRESSING.
Mix three tablespoonfuls of olive oil with one of vinegar, or with the
juice of one lemon and one grated onion. To this may be added sugar,
pepper, salt, parsley or mustard, if desired. The proportion of oil and
vinegar may be changed according to the taste. For fruit salads, lemon
should always be used instead of vinegar. For raw vegetables, the
dressing should not be poured over the salad until ready to serve.
MAYONNAISE DRESSING. No. 1.
Put into a high narrow bowl the yolk of an egg and one whole egg, a
tablespoonful of flour, one of olive oil, one of vinegar, and a little
mustard; beat with an egg beater about five minutes, or until it becomes
thick, adding slowly one cup of cottonseed or olive oil while beating
it. Flavor with lemon juice, onion and salt, to suit the taste. Keep on
ice.
MAYONNAISE DRESSING. No. 2.
Stir one or several yolks of eggs and mustard with a fork on a soup
plate for several minutes. Slowly add some olive oil, and if it becomes
too thick, add lemon juice, then salt, sugar and onion, if desired. Keep
on ice.
MAYONNAISE DRESSING. No. 3.
Make dressing number two. Add salt and sugar to suit the taste, and one
cup of thick cream. Keep on ice.
MAYONNAISE DRESSING. No. 4.
Take the yolks of three hard boiled eggs and one raw yolk. Stir as
smooth as butter, with one teaspoonful of mustard, one of sugar, one of
grated onion, a little salt and pepper, the juice of a lemon or some
good vinegar, then add slowly one-half or one cupful of olive oil. Keep
on ice.
MAYONNAISE DRESSING. No. 5.
Grate one medium sized cold boiled potato, stir one or two hard boiled
eggs through a strainer and mix with the potato. Add the yolk of one or
more eggs, stir well, then slowly add some olive oil, mix with lemon
juice or vinegar, and flavor.
MAYONNAISE DRESSING No. 6.
Cream one-fourth of a pound of butter, add the yolk of one raw egg, and
the finely grated yolks of two hard boiled eggs. Mix well, and add
finely chopped parsley, onion, a little mace and some lemon juice.
Spread on bread.
HONEY OR SYRUP DRESSING.
Add the juice of one lemon, orange, or grapefruit, to one-half cup of
honey or table syrup. Mix well and serve with pancakes. This is more
nourishing and wholesome than pure sweets. Do not prepare more than
enough for one meal at a time.
SYRUP DRESSING. No. 2.
Let a half cup of syrup and a small tablespoonful of vinegar come to a
boil. Add one finely chopped onion. Remove from the fire and cool,
adding the desired amount of oil, and mixing well. This is good for
lettuce and watercress. Serve with pancakes, or baked rolled oats. If
lemons or oranges are used in place of vinegar, do not allow the latter
to boil. Prepare fresh for each meal. Do not use vinegar or onions with
fancy fruits.
SALADS.
APPLE SALAD. No. 1.
Peel some tart apples, slice and mix with French or mayonnaise dressing.
Garnish with lettuce. Grapenuts or ryenuts may be sprinkled over this.
Serve with egg food or nuts or any kind of cheese for lunch or dinner.
For breakfast or supper serve with black toast or hygienic crackers. If
protein foods are added, use the lightest form.
Do not combine legumes with bananas, berries or other fancy summer
fruits.
APPLE SALAD. No. 2.
Peel, slice and chop in chopping bowl as fine as rice. Then prepare and
combine as explained in number one. Onion is a good addition. Chop or
grate the onion very fine, mix with a little oil and lemon juice
separately. Add this to the apple and the mayonnaise last of all.
APPLE SALAD. No. 3.
Arrange some lettuce or celery in a salad bowl, add dried raisins,
currants or shredded cocoanut. Serve with nuts. Nut cream may be added
to the apples in place of the cocoanut. If bread is desired “unleavened”
is the best. Grapenuts or ryenuts sprinkled over the salad makes it look
dainty and appetizing.
CELERY SALAD.
Cut the tender white stalks into small pieces. Add chopped apples and
nuts or salad dressing.
CUCUMBER SALAD.
Peel and slice the cucumbers thin and pour French or mayonnaise dressing
over them. They may be combined with lettuce, tomatoes, chopped parsley
or onions.
TOMATO SALAD.
Prepare and mix like cucumber salad. Serve with French or mayonnaise
dressing.
BOILED VEGETABLE SALAD.
Use left-over asparagus, string beans, cow beans, lima beans, peas or
cauliflower. Pour over them French dressing half an hour before serving,
adding lettuce and mayonnaise dressing when ready to serve.
Cucumbers are a valuable food and should be eaten almost daily by
growing children and anemic people, especially if much muscular work
is required. If eaten in combination with half a dozen other articles,
it produces indigestion. Cucumbers should never be eaten at night.
CABBAGE SALAD.
Use the innermost part of a head of cabbage. Cut and chop very fine, add
lemon and olive oil, and mix with mayonnaise dressing. A cold grated
potato may be added for those who have difficulty in digesting cabbage.
TOMATO AND WATERCRESS SALAD.
Carefully wash some watercress, dry, and mix with equal parts of sliced
tomatoes. Use French or mayonnaise dressing.
DANDELION SALAD.
Carefully wash and mix with finely cut green onions and French dressing.
YELLOW DOCK SALAD OR SOUR GRASS.
Wash and serve plain or mix with lemon and olive oil.
LETTUCE SALAD.
Lettuce should be kept in a cool, dry place and not left in water longer
than 15 minutes. It may be served alone as a salad mixed with French
dressing or served in combination with fruits, starchy foods or other
vegetables, and eaten in addition to cheese, eggs, nuts or legumes.
SPINACH SALAD.
Take some fresh leaves of raw spinach or use cold boiled spinach, and
mix with French dressing.
CHEESE SALAD.
Chop up some tart apples, arrange lettuce in a salad bowl, pour in the
apples, and sprinkle over it grated Swiss cheese.
Lettuce is the most desirable green on our tables and combines well
with almost any kind of food. Being rich in minerals and alkaloidal
extracts, it tends to render the digestive fluids alkaline and
promotes oxidation and nutrition. People with delicate stomachs should
not eat lettuce at the evening meal.
NUT SALAD.
Chop or grind in a nut grinder some almonds or walnuts. Arrange lettuce
and chopped apples in a salad bowl, sprinkle the nuts over it, and serve
with celery and raisins. The French dressing may be omitted.
EGG SALAD.
Arrange lettuce in a salad bowl. Cut up hard boiled eggs, pour over them
French or mayonnaise dressing. Capers or olives may be added.
CEREAL SALAD. No. 1.
Mix a cupful of raw rolled wheat, oats or rye with a cup of finely
grated or chopped carrots. Add a few drops of lemon or orange juice, and
a little olive oil. Lettuce, celery or parsley may be mixed or eaten
with it.
CEREAL SALAD. No. 2.
Wash and chop lettuce or celery, and apples. Mix with French or
mayonnaise dressing. Then add an equal amount of rolled raw cereals and
serve. Parsley or watercress may be added. A syrup dressing or onions
combine well with it. Peaches and apricots may be used in place of
apples and carrots. Onions should not be used with peaches or apricots.
EMPIRE SALAD.
Ingredients: Two raw apples, two cold boiled potatoes, six hard boiled
eggs, three boiled beets, three stalks of celery or one boiled celery
root, onions, parsley, and two tablespoonfuls of mustard. Chop fine each
of the ingredients separately. Set apart three tablespoonfuls of chopped
whites of eggs, yolks of eggs, beets and parsley. Mix all the other
ingredients well and add mayonnaise dressing. Put the salad on a platter
or into a large glass dish; garnish with lettuce and olives and make
designs of green, red, white, and yellow with left-over ingredients.
Nuts are high in nutritive value, and are better evenly combined with
non-protein elements than flesh foods are. They are rich in fat and
form an ideal diet in combination with raw fruits and greens. They are
not sufficiently appreciated as a food, and receive much unjust
criticism as to their digestibility. All nuts are wholesome. The right
combination and proportion, and the time of day when eaten, are of
great importance. The kind of activity as well as individual
peculiarities have much to do with likes and dislikes or requirements
of certain foods.
CORN SALAD.
Remove the husks and put in cold salt water for thirty minutes. Scrape
from the cob, put into a deep bowl and pour diluted lemon juice over it.
Let stand ten minutes. Then mix with sliced tomatoes and lettuce or
watercress and olive oil. If the acid taste is not liked, mix it with
French dressing or serve plain with tomatoes and green leaves.
STRING BEAN SALAD.
Use canned or left-over string beans. Mix with French or mayonnaise
dressing and add chopped parsley. Serve with eggs, egg foods or
vegetable pudding.
RADISH SALAD. No. 1.
Wash and slice some radishes, mix with chopped onions. Garnish with
lettuce, and serve with French or mayonnaise dressing.
OLIVE SALAD.
Stone and slice some ripe olives. Mix with equal parts of thinly sliced
tomatoes and French or mayonnaise dressing. Serve on lettuce.
RHUBARB SALAD.
Wash the rhubarb, cut the red part of it into one inch pieces and mix
with mayonnaise dressing.
ASPARAGUS SALAD.
Cut off the tips of raw asparagus, arrange some lettuce or watercress in
a salad bowl, and mix with French or mayonnaise dressing. Sliced
tomatoes may be added. Boiled asparagus may be prepared in the same way.
MUSHROOM SALAD.
Arrange some lettuce or watercress in a dish, select fresh mushrooms,
wash and mix with French dressing, and pour over the green leaves.
Green corn is rich in fat and protein, and can form a perfect meal
during the summer if combined with tomatoes. Do not cook the corn if
it is agreeable raw. Canned corn should be used with care for people
with intestinal weaknesses. If used for soups it should be strained
and diluted with an equal amount of hot water before thickening.
CELERY ROOT SALAD.
Wash and boil the roots with the skins. When tender, peel them and cut
into slices into a big bowl. Pour over them a little hot vinegar diluted
with water; let stand 15 minutes. Then drain off the liquid and mix the
roots with French or mayonnaise dressing. Flavor with parsley. Serve
with lettuce and tomato puree or with string beans or green peas and
bread.
POTATO SALAD.
Boil or steam some potatoes with their jackets on. When done, peel and
slice them into a deep bowl while warm; then sprinkle over them a little
salt, pepper, and finely chopped or grated onion, and pour over them
some boiling hot vinegar diluted with one-half water and mixed with
melted butter or oil. Cover with a saucer and shake well; let stand for
twenty or thirty minutes. If there is too much liquid, pour off some and
mix the remainder with mayonnaise dressing and chopped parsley, if
desired.
BANANA SALAD.
Arrange lettuce and sliced bananas in a salad bowl, adding a French
dressing of lemon and olive oil. Ryenuts or grapenuts may be sprinkled
over it. Scrape off the inside of the skin of the bananas, and mix with
it.
ORANGE SALAD.
Peel some oranges, slice them crossways, remove the seeds, put into a
bowl and grate some of the orange rind over them.
Serve plain or with lettuce, and pour a French dressing of lemon and
olive oil over it.
PINEAPPLE SALAD.
Peel and slice crossways, serve with lettuce and lemon or with sweet
cream.
PINEAPPLE AND APPLE SALAD.
Mix equal parts of sliced apples and pineapples. Serve like the
foregoing or with nuts.
Celery contains valuable minerals and is soothing to the nervous
system. Celery roots are rich in fat and a healing food for people
with kidney, liver, and intestinal trouble.
PINEAPPLE AND ORANGE SALAD.
Mix equal parts of sliced oranges and pineapples. Serve like the
foregoing.
APPLE AND BANANA SALAD.
Prepare and serve like the foregoing, with cream or nuts.
ORANGE AND BANANA SALAD.
Scrape off the bitter pulp of the inside of the skin of the banana, mix
with sliced oranges and bananas, and serve like the foregoing.
FRUIT SALAD IN GELATINE.
Prepare some lemon or orange gelatine. Let cool and pour over the sliced
fruit. Set on ice and serve plain or with cream.
CRANBERRY AND CELERY SALAD.
Wash and cut some celery the size of cranberries. Mix with an equal
amount of cranberries, and serve plain or with lemon and olive oil.
PEACH SALAD.
Wash and slice some peaches. Serve with cream or lettuce, lemon, and
olive oil. Fried beachnut bacon and shredded, puffed or raw rolled wheat
are a good addition, if lemon and oil is used.
APRICOT SALAD.
Prepare and serve in the same manner as peach salad.
CRANBERRY AND BANANA SALAD.
Cook some cranberries, strain, and thicken with a little cornstarch.
Cool and pour over sliced bananas. Serve with raw celery.
CRANBERRY AND PEAR SALAD.
Combine like the foregoing or use baked pears. Raw cranberries with raw
pears and celery is also good.
BANANA AND GRAPE SALAD.
Slice some bananas and mix with an equal quantity of green grapes.
Garnish with lettuce, and add lemon and olive oil, if desired.
RADISH SALAD. No. 2.
Mix some chopped or sliced radishes with French or mayonnaise dressing,
and add lettuce or celery. Serve for breakfast with whole wheat bread
and butter, or with raw wheat flakes.
BEET SALAD.
Mix some left-over sliced beets with French dressing. Serve with celery
and whole wheat or black toast with butter for breakfast or dinner.
MIXED SPINACH SALAD.
Wash some fresh tender spinach leaves. Cut fine and mix with French
dressing, mint and onions. Tomatoes may be added. Serve with hard boiled
eggs.
CARROT SALAD.
Grind, chop or slice the carrots and mix with French dressing. Add
chopped parsley, lettuce or celery. Serve with rye or wheat flakes.
PLUM SALAD.
Green, red and blue plums are all valuable fruits. The blue plum is rich
in iron, minerals, and sugar, and is, next to apples and tomatoes, one
of the most perfect fruits. It has great preserving qualities and if
picked on a dry, sunny day and placed carefully in straw in a dry, cool
place, will keep until Christmas. Remove the stone and slice, mix with
rylax or ryenuts or serve with stale bread and butter. Nuts, lettuce and
celery make a good addition. Olive oil is also good.
DRIED VEGETABLE SALAD.
Soak Carque’s dried vegetables in a little water for several hours. Then
steam in a colander for about ten minutes. When cold, add salad dressing
or nut cream.
Salads consisting of mixed nuts or mixed boiled vegetables are not
wholesome for delicate people.
Fresh raw fruits, if eaten in the right proportion with other
articles, are wholesome. The habit of eating a large amount of acid
fruits at the beginning of the morning meal is not necessary. If a
heavy meal is eaten in the evening, remaining half digested in the
stomach over night, and putrefying, then acid fruits will cleanse the
stomach in the morning.
Apples are among the most perfect of fruits. People who have
difficulty in digesting a sufficient amount of cereals should eat
apples almost daily. If raw apples disagree, they can be made
agreeable by combining them with oil in the form of a salad. Baked
apples and apple sauce are also good, provided they are not spoiled
with too much sugar.
CHAPTER IX
FRUITS AND LIGHT PUDDINGS
STERILIZED DRIED FRUITS
Place some dried cherries, apricots, currants or prunes in a Mason jar.
Fill to the top, cover with water, and let stand over night. The next
day set the jar into a water bath, heat to the boiling point, then cool.
Enough can be prepared to last for several days. The juice may be used
again for soaking, or it can be used for fruit gruels.
SOAKED FRUIT. No. 1.
Wash some dried fruit, put into a bowl, pour over some hot or cold
water, place over it a little saucer with a weight upon it; in this way
it requires less water; let stand over night. It is ready for use the
next morning, and may be mixed with boiled cereals in place of sugar.
SOAKED FRUIT. No. 2.
Place some dried fruit in a bowl, pour over it some hot cereal coffee.
Use in the same way as number one. This is excellent for people
suffering with fermentation of the stomach. The cereal coffee acts as a
preservative.
FIG BUTTER. No. 1.
Wash some dried figs, dry them; then cut into small pieces, and grind on
a nut grinder. Mix with one-fourth (in quantity) of ryenuts. Serve with
whipped or sterilized cream.
FIG BUTTER. No. 2.
Prepare as the foregoing. Mix with about one-third or one-fourth of
ground nuts, also with ryenuts, if desired. Serve with lettuce.
Compotes or Stewed Fruits are more wholesome and economical than jams
and jellies, which are prepared with large amounts of sugar. A few
jars of sterilized fruit juice should be prepared and kept on hand for
medicinal purposes only.
RAISIN OR CURRANT BUTTER.
Prepare like figs. Mix with ground nuts. Serve with lettuce or with
chopped apples.
BUCKTHORN BARK EMULSION. No. 1.
Pour a quart of boiling water on five ounces of Buckthorn bark, let
steep for from 10 to 15 minutes, then strain; wash about a half a pound
of dried French prunes, cut into small pieces, soak these with the
strained hot Buckthorn tea for an hour or longer, then steep until
tender, press through a colander thoroughly.
BUCKTHORN BARK EMULSION. No. 2.
Combine with fat, as follows: Heat a large tablespoonful of olive oil or
butter, mix with a tablespoonful of mixed flour, gradually add to it the
hot pulp of the prunes while stirring, let boil three to five minutes.
GROUND DATES.
Remove the stones and prepare as above. Mix with ryenuts or orange
juice. Serve with lettuce and sliced bananas or nuts.
GROUND DRIED PRUNES.
Prepare like figs. Mix with ryenuts. Serve with cream or with nuts and
lettuce.
BAKED APPLES.
Wash and remove the core; then place in a baking tin, stem end down;
pour over some water and a little sugar, if desired; bake in a moderate
oven until tender. Let cool and serve plain with butter and bread or
with whipped or sterilized cream.
BAKED PEACHES.
Prepare the same as baked apples, and serve with cream.
Hot house fruits out of season are health destroying. Certain fruits,
such as apples, plums, tomatoes, apricots, grapes, figs, bananas and
cranberries, will keep for a long time in the natural state, if
properly preserved. Fresh fancy summer fruits are not required during
the winter by healthy individuals, neither are canned fruits, jams or
jellies.
AMBROSIA.
Mash baked apples very fine and rub through a colander. Mix with soaked
or stewed raisins, if desired. Serve in place of apple sauce with beaten
whites of egg or whipped cream and zwieback.
BAKED APPLES IN GELATINE.
Prepare in the usual way, pour some fruit or rye gelatine over them.
APPLE SAUCE. No. 1.
Wash some tart apples, cut into four pieces and remove the seeds; steep
with a little water and sugar until tender. Then mash fine with a potato
masher and run through a colander. Add a piece of butter while warm.
Apple sauce prepared in this way is more wholesome than prepared from
apples that have been peeled.
APPLE SAUCE. No. 2.
Soak some dried apples over night, steep for 30 to 40 minutes with a
piece of cinnamon and a little sugar, and mash fine with a potato
masher. Add a piece of butter. Let cool and serve with eggs, or cheese.
BANANA GELATINE.
Prepare some gelatine with orange, cranberry or lemon juice. When nearly
cold, cut up some bananas and mix with the gelatine. Flavor and set on
ice, serve with whipped or sterilized cream.
PINEAPPLE GELATINE.
Prepare some gelatine with lemon or orange juice. When nearly cold, add
some fresh or canned pineapple. Serve with whipped or sterilized cream,
and zwieback.
Dried sweet fruits are more wholesome than canned summer fruits.
However, they should not be indulged in during hot summer days, or in
the spring time when the brain needs relaxation.
APPLE SNOW.
Prepare some apple sauce from dried or fresh apples, run through a
colander; when cool, mix with the snow of whites of eggs. Serve with
zwieback.
APRICOT SNOW.
Prepare same as apple snow.
APRICOT SAUCE.
Wash some dried apricots thoroughly, cut into small pieces, soak over
night, then simmer slowly until soft. Run through a colander and add a
piece of fresh butter while warm. Serve with French toast, corn bread,
corn cakes, steamed puddings or omelet.
GOOSEBERRY COMPOT.
Remove the stems, wash the berries and pour some boiling water on them.
Let stand five minutes; then pour off the water and add fresh boiling
water, a stick of cinnamon and the necessary amount of sugar. Thicken
with cornstarch. Serve with unleavened pancakes.
GOOSEBERRY PUDDING.
Prepare the gooseberries in the same manner as for compot, but use more
water. When done, strain and thicken with cornstarch. Let boil 10 to 15
minutes. Serve hot or cold with cream.
STEWED BLACKBERRIES.
Wash a pint of blackberries, put on to cook with two pints of boiling
water and a stick of cinnamon. Let simmer slowly and add a few
tablespoonfuls of sugar. When nearly done thicken with a little
cornstarch. Cool and serve with milk rice, custard or pancakes.
STEWED HUCKLEBERRIES.
Prepare the same as stewed blackberries. Strain, if desired.
Fruits are an important article of diet, but few people know how to
use them wisely. A large percentage of deaths in young children is due
directly to the wrong use of fruits.
BAKED APPLES IN OIL.
Wash some tart apples, wipe and core them. Have some vegetable oil,
boiling hot, drop in the apples and cook until tender. Let cool and
reheat when needed.
STRAWBERRIES WITH WHIPPED CREAM.
Select fresh ripe berries and wash. Put the desired amount on flat
medium sized plates. Beat up some cream with the whites of several eggs
and a little powdered sugar. Cover the berries with the cream and serve
with wafers or triscuit.
PEACHES AND PEARS WITH WHIPPED CREAM.
Peel and slice them. Prepare and serve the same as the foregoing. These
dishes are not good for delicate stomachs.
FRUIT TAPIOCA.
Soak a cupful of plain tapioca in a pint of cold water over night, or
for several hours. Cook in one pint of unfermented apple, grape or berry
juice in a double boiler, add salt and sugar while boiling. Serve with
sterilized cream. The tapioca may be cooked in water, adding salt and
sugar, when cold add lemon juice and sliced pineapples, serve with
whipped cream.
BLACKBERRY SAGO.
Boil one quart of blackberries with about two quarts of water and some
sugar very slowly, then strain and cool, bring to a boil again, prepare
with instantaneous tapioca or plain sago. The latter must be well
soaked. Serve warm with zwieback or wafers and sweet butter.
APPLE SAGO.
Boil tart apples with the skin in plenty of water; when tender strain
and cool. Reheat, flavor with cinnamon and sugar. Prepare with
instantaneous tapioca or plain sago. After removing from the fire add
orange juice, lemon, butter and the yolk of an egg or serve with
sterilized cream.
People with a tendency to acid fermentation should not mix boiled
cereals with fruits.
BERRY TAPIOCA.
Cook one quart of raspberries or blackberries with two quarts of water,
a piece of cinnamon, add three-fourths to one cup of sugar, let boil
slowly, then strain and cool. Reheat and prepare with instantaneous
tapioca. Pour on a soup plate, pour sterilized cream over it. In cold
weather, the cream as well as the tapioca should be served warm.
RHUBARB PUDDING.
Wash the stalks and cut off the green end. Cut the remainder in small
pieces and steep in earthenware with a stick of cinnamon. When tender,
strain and add the necessary amount of sugar. Dissolve some cornstarch,
arrowroot or agar agar with cold water and stir into the fruit juice.
Let boil 10 minutes and serve warm on soup plates with sterilized cream
or put into molds and cool. If it is eaten warm, it is preferable to let
the fruit juice cool first, then reheat and add the thickening.
APPLE PUDDING.
Save all the peeling from several days; add a few whole apples. Cook
with water, strain and prepare like rhubarb pudding.
CURRANT, RASPBERRY OR PEACH PUDDING.
Prepare the same as the foregoing. If peaches or peach skins are used,
do not press much of the pulp through. It is better to use more peeling
than whole fruits. In serving peach or apple salad, the peelings can be
saved from a day or two and preserved by stewing them in a little water
until ready for use.
LEMON FILLING FOR PIE.
Stir the yolks of three eggs with one-half cup of sugar, add the grated
rind and juice of two lemons or one lemon and one orange, then add two
tablespoonfuls of cornstarch, one of butter and one and one-half cup of
hot water. Stir in a double boiler over the fire until it is thick. Then
pour it into the baked crust. Beat the whites with a tablespoon of sugar
and a little lemon juice. Put over the top and brown in the oven.
PLAIN JUNKET.
Warm one pint of milk to blood heat, flavor as desired; stir in one
junket tablet which has been dissolved in a little water and pour into a
dish; set on ice. Serve with cranberry or prune sauce and wafers.
CRANBERRY SAUCE, STERILIZED.
Put one cup of cranberries into a pint jar, add two and one-half
tablespoonfuls of sugar and sufficient water to fill the jar; screw
tight and cook in a water bath for 40 minutes or longer. Let cool and
run through a colander.
RHUBARB WINE.
Wash, and cut the red end of the plant into half inch pieces. Put into a
Mason jar, fill with water, screw tight and set on a grate in a water
bath. Cook 40 to 50 minutes. Raisin wine or any kind of berry juice may
be prepared in the same manner. Sugar is not necessary. Stewed fruit
prepared in this manner is more wholesome and requires less sugar than
if cooked in the ordinary way. For fruit juice take one cup of fruit to
one and a half or two of water.
CHAPTER X.
FLUIDS AND GELATINE.
Fluids for Infants and Invalids.
MILK.
In preparing modified milk or other fluid foods for infants, where top
milk is used, it is very important that the milk contain the same amount
of cream for each feeding, or else digestive disturbance and
irregularity of bowel movements will occur.
If milk, fresh from the cow and run through the cooler, is put into
bottles or jars and kept at the same temperature, the same percentage of
top-milk will be obtained daily. Five hours is generally sufficient to
obtain the desired quality. The best means of removing it is by a spoon
or siphon.
If raw milk is used without being sterilized, the desired amount for
each meal should be put into sterile bottles directly after delivery and
lightly covered by cheese-cloth or cotton and kept on ice or other cool
place. In this way each bottle will contain the same amount of cream.
PREPARATION OF MODIFIED MILK (RAW).
Put the desired amount of top-milk into as many bottles as are required
for feeding during twelve hours. Prepare a solution of water and
milk-sugar by dissolving the sugar with the desired amount of boiling
water. Let cool and keep on ice for twenty-four hours. At each feeding,
add the prescribed amount of water to the milk, shake and heat in a
water bath. Add a tablespoonful of lime water or barley water. If the
milk cannot be obtained fresh twice per day, it is safer to scald the
milk which is used during the night.
Milk is a food, not a drink; it should never be taken in addition to,
or at the end of a heavy meal. Many people object to boiled milk on
account of a theory that it tends to constipate. Do not dwell on
theories; find out for yourself. Potatoes, toast and many other cooked
foods are constipating also. Why not object to those?
All milk, even if handled carefully, contains a large number of germs.
When one is not certain that the cows from which the milk is obtained
are healthy, the milk should be sterilized. During the summer it is
safer to scald or sterilize all milk for infants.
SCALDED MILK (MODIFIED).
Dissolve the desired amount of milk sugar in boiling water in a clean
saucepan, add the milk, stir over a quick fire until it foams, which
means that the milk is heated to about 200°F. The most harmful germs are
generally destroyed by this process. Pour the milk into a clean pitcher
and set the latter in a pan of cold water. Stir the milk until cold and
change the water several times. The stirring makes the milk homogeneous
and easier to digest. If any scum has formed on top, through careless
preparation, the milk should be strained through a cheese-cloth before
putting it into bottles. Put a cotton stopper in the bottles and set on
ice. Milk prepared in this manner is generally suitable for the average
healthy infant.
BOILED MILK AND CREAM FOR TABLE USE.
Put the desired amount of milk or cream, or mixed milk and cream, into a
clean saucepan, stir over a hot fire until it reaches the boiling point
or to about 200°F. Then pour into a pitcher and set in a pan of cold
water; stir until the milk is cold. Set on ice or in a cold place for 24
hours. Milk prepared in this way is the only wholesome kind to use in
addition to boiled cereals and fruit puddings. It is also often
preferable to raw cream and milk, in combination with raw fruits. If the
milk is to be used on cereals for the morning meal, it can be reheated
or used directly after boiling. If hot milk is added to cereals, the
sugar will not be missed.
STERILIZED MILK (MODIFIED).
Dissolve the milk sugar as directed for scalding milk. Add the desired
amount of milk, top-milk or cream, and prepare as directed in the
chapter under “Sterilized Milk.”
PASTEURIZED MILK.
Put the desired amount of milk or milk and cream mixture into sterile
bottles, put on a stopper and set in a water bath; heat the water to
155° or 170° F., and keep it at that temperature for 30 minutes. Then
remove the bottles at once, cool them in a pan of cold water and set on
ice.
BOILED MILK.
Put the desired amount of milk, or modified milk into a clean saucepan,
stir over a hot fire and boil from two to five minutes. Then cool by
setting the pitcher into a pan of cold water; stir until cold and set on
ice. This is excellent for infants as well as for the sick who suffer
with diarrhoea. The milk may be modified with arrowroot, barley water or
rice flour gruel, which has been boiled with salt and water and a stick
of cinnamon. Milk-sugar should be boiled with the gruels, two level
tablespoonfuls to a pint of boiling water.
KUMISS.
Dissolve one-fourth of a cake of compressed yeast in a little warm
water. Take a quart of fresh blood-warm milk, add to it a tablespoonful
of sugar and the yeast. Put the mixture into beer bottles with patent
stoppers, filling them to the neck. Place them for about twelve hours in
a room suitable for raising bread, at a temperature of about 70°, then
put the bottles on ice, up side down, until wanted.
RICE WATER.
Wash one-half a cup of Carolina rice several times with water, then soak
or put on to boil at once with three pints of water. Boil slowly for
about an hour, strain, and sweeten, or flavor as desired. Serve plain or
with one-fifth part of sterilized cream.
BARLEY WATER.
Prepare in the same manner as rice water.
If milk or cream is delivered in bottles, remove the cover immediately
after delivery. If the air where it stands is dusty, protect the milk
with cotton or cheese-cloth. Treat boiled milk in the same manner.
EAGLE BRAND CONDENSED MILK.
It can be prepared in many different ways, and mixed with barley water,
and cream, or used for sweetening in the preparation of gruels.
WHIPPED SOUR MILK.
Beat one quart of thick, sour milk with an egg beater for ten minutes.
Serve with zwieback. Three-fifths tablespoonful of powdered sugar and a
little cinnamon may be added, if it is agreeable.
Whipped sour cream may be prepared the same as sour milk.
WHIPPED SWEET CREAM.
Whip one quart of sweet, thick cream with two-fifths of a tablespoonful
of powdered sugar, add a little vanilla, if desired. Serve with fruit
gelatines or ground white figs, stewed prunes, baked apples or raw
fruits, such as peaches, strawberries, raspberries or bananas.
CLABBER.
Put some fresh or skimmed milk into large soup plates or wide bowls and
set in a room which has plenty of ventilation. Do not cover tight. If
the room is exposed to dust, put long sticks over the dish and cover
with cheese-cloth. When the milk is thick, set a little while in warm
water until some of the whey separates. Pour off about half of the
liquid, so the milk has the consistency of mush. Then pour over it some
fresh rich milk or cream, and serve. People who have no tendency to
flatulent dyspepsia may sprinkle a tablespoonful of sugar and one of
dried grated pumpernickel over it in addition to the cream.
Strawberries, raspberries, dried sweet fruits, nuts and zwieback are
also a good addition. This will form a perfect meal on a hot summer day.
TOAST WATER.
Toast a slice of stale wheat or black bread until thoroughly brown.
Break into small pieces and pour on it two or three cups of boiling
water. Cover tightly, and set aside for twenty minutes or longer.
Strain, and flavor to suit the taste. Serve hot or cold.
TOAST AND APPLE WATER.
Prepare like toast water, and add the peelings of one or two apples
before pouring on the boiling water.
LEMONADE.
Boil a quart of water for several minutes with three to five
tablespoonfuls of sugar, and the rind of one lemon. Remove from the
fire, add the juice of two or three lemons or oranges, strain and cool.
Fresh clean cold water may be added to suit the taste. This is excellent
in fevers, where much fluid food is required. It may be served hot or
cold.
BRAN TEA.
Soak over night a cupful of Ralston’s select bran in one quart of soft
warm or cold water. The next day strain it and serve raw, or put it on
to boil, simmer for one-half hour, then strain. Serve hot or cold. The
bran may be mixed with oats or ryenuts when put to soak, and may be used
raw or boiled. Hot bran tea with cream is excellent as a substitute for
tea. It can be prepared without soaking.
MALTED MILK. No. 1.
Put two teaspoonfuls of malted milk into a cup, pour on some boiling
water and add a pinch of salt and one-fourth of a cup of cream.
MALTED MILK. No. 2.
Prepare as the foregoing, omitting the cream. Serve plain, or add a few
drops of lemon juice.
UNFERMENTED BEER.
Soak a cup of bran and a slice of thoroughly toasted black bread for
several hours in a quart of water. Add a stick of cinnamon, bring to a
boil and let simmer slowly for 20 minutes or longer. Strain and serve
hot or cold.
CAMOMILE TEA.
Put a tablespoonful of tea into a teapot and pour on it one-half pint of
boiling water. Allow it to stand on a hot platter or over steam for five
minutes. Then strain and serve.
FENNEL TEA.
Prepare the same as camomile tea.
BUCKTHORN TEA.
Put two tablespoonfuls of buckthorn bark into a teapot, pour on it a cup
of boiling water, and allow to steep from 10 to 15 minutes. Strain and
serve warm (not hot).
WHEY. No. 1.
Soak one of Hansen’s rennet tablets in a little cold water. Heat one
quart of skim milk or fresh milk until it is lukewarm. Crush the tablet
and mix with the milk, and stand on a warm place for five minutes or
until it is thick. Then heat over the fire until the whey separates.
Strain and throw away the curd.
WHEY. No. 2.
Heat some fresh milk until it is blood-warm. Add Fairchild’s essence of
pepsin, according to directions.
BRAN GELATINE.
Prepare the same as Bran Tea, use less water. Black or white toast may
be added to the bran. Flavor with salt or sugar or add a teaspoonful of
condensed milk after straining. Let cool and serve plain or with cream.
IRISH MOSS.
Wash and let it soak for several hours, or over night. Boil for 10
minutes, strain through cheese-cloth, and add one-half or two-thirds of
a cup of hot milk. Flavor as desired.
RAW GREEN PEA JUICE.
Wash some fresh green peas in the pods and grind through a meat grinder,
allowing the liquid to drain into a bowl.
LEMON WHEY.
Heat a pint of fresh milk to about 200° F., remove from the fire and
squeeze into it the juice of one-half a lemon. Let stand for a few
minutes, beat with a fork, and strain through a cheese-cloth. Serve hot
or cold.
ALBUMEN WATER.
Add to the white of one fresh egg eight ounces of water and a little
lemon juice or brandy, and shake thoroughly. Keep on ice.
FLAXSEED TEA.
Add a quart of water to two tablespoonfuls of whole flax seed. Boil one
or two hours with one or two tablespoonfuls of sugar. Strain and add
lemon juice or cream, to suit the taste.
APPLE BARLEY WATER.
Soak a cup of barley over night. Put to boil with two quarts of water,
add a little salt and the skins of two or three apples, and a little
sugar. Boil slowly for an hour or until it becomes red in color. Strain,
and add lemon juice, if desired. Serve hot or cold.
WATER EGGNOG. No. 1
Beat the whole of an egg with one-half a cup or less of water. Flavor
with lemon juice.
WATER EGGNOG. No. 2.
Beat the yolk of an egg with one-half or a whole cup of water. Flavor
with lemon juice.
LEMONADE WITH EGG.
Take some lemonade prepared from oranges and lemons and add to it the
yolk or the whole of an egg. The acid taste must dominate the sweet
taste.
MILK EGGNOG.
Beat up the whole or the yolk of an egg with a little water and one or
two tablespoonfuls of sugar. To this add eight to ten ounces of rich raw
or sterilized milk, or one-half cream and one-half water. Flavor with
nutmeg or bitter almond.
FRUIT LEMONADE.
Boil some water with a little sugar and the rind of a lemon, orange or
apple. Add to it some preserved strawberry, cherry, pineapple, currant
or raspberry juice, and seltzer water, or add a mixture of several
different fruit juices. This is excellent for fever patients, but not
for people suffering with lung or heart diseases.
ALMOND MILK.
Blanch one cup of almond meats, chop or grind them coarsely, and pour
over them a quart of hot water. Let stand several hours or over night,
press through a cheese-cloth, and keep on ice. A few bitter almonds may
be added.
RYE LEMONADE.
Wash a half cup of dried currants or raisins, put on to boil with a pint
of water, a tablespoonful of ryenuts or black toast, a piece of
cinnamon, some lemon rind and one or two tablespoonfuls of sugar. Simmer
slowly for fifteen minutes, then strain. Keep in a cool place. Serve hot
or cold.
STRAWBERRY MILK.
Wash two cups of fresh strawberries. Put into a milk-pitcher and add two
quarts of fresh raw or cold boiled milk, a little vanilla and a small
piece of ice. Strain, serve with zwieback or shredded wheat. Sugar may
be added, if desired. This is more wholesome than ice cream.
COCOA SHELLS.
Boil cocoa shells for twenty minutes, then strain. Use as a substitute
for tea or coffee.
TEA.
Rinse the teapot with boiling water. Take a teaspoonful of black Japan
tea, add a pint of boiling water, and let stand over steam for one or
two minutes. Strain, and serve hot or cold with lemon juice or cream.
COFFEE.
Grind very coarsely two tablespoonfuls of fresh coffee beans. Pour two
cups of boiling water on them, let stand five minutes (do not boil),
then strain. Serve black or with cream. Tea and coffee should be used
for medicinal purposes only.
MALT OR CEREAL COFFEE.
Take one-half cup of instantaneous Postum or Kneipp’s malt coffee, pour
three or four cups of boiling water on it. Let stand from five to 15
minutes, then strain. Serve hot or cold, with or without cream. People
who wish to leave off coffee may add a teaspoonful of coffee beans to
the cereal coffee a few minutes before straining. In this way they will
gradually lose the desire for coffee. Bran tea or legume tea may be
substituted for black tea or coffee.
COCOA. No. 1.
Dissolve one teaspoonful of cocoa and one of sugar in a little boiling
water or milk and add a cup of rich milk. Let all boil a few minutes.
Hot or whipped cream may be added before serving.
COCOA. No. 2.
Dissolve one-half a teaspoonful of cocoa and one teaspoonful of milk
sugar in a little boiling water, add one cup of hot rich milk or
one-half cup of cream and water, and boil a few minutes. Add more cream,
if desired.
BEAN TEA OR BROTH.
Use white, brown or black beans; soak one-half cup of beans in soft
water over night. The next day put on to boil in a quart of water, cook
slowly for one hour or longer, and keep covered well. Then strain and
serve plain, or add some hot cream to it. Small white and lima beans are
excellent in the summer.
PEA AND LENTIL TEA.
Prepare the same as bean tea. Dry green peas are richer in minerals than
yellow peas. Yellow peas contain more starch.
LEGUME GELATINE.
Prepare like legume broth. Take about one cupful of beans or peas to
three pints of water, soak over night, and simmer from one to two hours.
Strain, do not press the pulp through. Green imported split peas or lima
beans are more suitable for gelatine than other legumes. Add salt or
other flavoring to suit the taste.
CHAPTER XI.
MENUS AND SANDWICHES.
FANCY MENUS FOR DINNER.
I.
Strained tomato juice or legume broth, wafers, celery or olives.
Asparagus or celery root salad with lettuce.
Young peas, mashed potatoes, fried egg plant.
Fancy cut black toast with butter and black coffee.
II.
Mushroom salad with lettuce, imperial sticks.
Legume cheese or croquettes, creamed carrots or puree.
Celery and olives or sliced oranges and apples.
Fruit tarts or toast and black coffee.
III.
Radishes, wafers, olives and watercress salad.
Stuffed green peppers and tomato puree.
Apple pie or black bread with grated Swiss cheese.
Green grapes or oranges, nuts, coffee.
IV.
Raisin, currant or rhubarb wine, nabiscos.
Celery root salad, olives, French dressing.
Spinach, eggs or omelet with tomato puree.
Apple salad with mayonnaise dressing and nuts.
Fancy cut toast with butter and nuts.
V.
Green leaf salad of any kind with cucumbers and olives.
Raw soaked oats or wheat with dried soaked fruit and cream.
Fancy cut toast with butter and cheese, coffee or grapes, nuts.
VI.
Tomato cream soup or fancy tomato salad.
Vegetable pudding or legume roast, string beans.
Fruit tapioca with whipped or sterilized cream.
Nabisco or zwieback with black coffee.
The above menus are agreeable to the average healthy person. Those
with a tendency to acidity or flatulent dyspepsia should avoid eating
several different fruits at one meal, also leave out soft puddings at
the end of a heavy meal.
A menu which is one-sided or combined wrongly, that is, one in which
either protein, carbohydrates, minerals or fluids are provided in
excess, leads to waste of nervous energy as well as to waste of
nutritive material. A wrong combination creates an abnormal appetite for
too much or too little food.
SIMPLE MENUS FOR BREAKFAST.
(Each line represents a complete meal.)
Stewed rhubarb with cornmeal cakes or muffins.
Tomato juice. Left over macaroni with grated Swiss cheese.
Sweet potatoes with stewed fruit, black toast.
Baked potatoes with whey sauce, boiled eggs, black toast.
Toasted wheat or rye bread with nut butter, stewed prunes.
Rylax with cream or butter, prunes, raisins or raw carrots.
Oat Gruel, prunes, raisins, raw carrots or cucumbers.
Black toast with cream cheese, baked or raw apples.
Carrot puree, black toast or bran crackers, butter.
Black cream toast prepared with cream or nut cream.
Left over macaroni with fried onions or milk or tomato sauce.
MENUS FOR LUNCH OR SUPPER.
(Each line represents a complete meal.)
Milk soup with sago or rice. Dried fruit or celery.
Fruit soup with snow of egg. Toast with butter.
Baked apples or pudding with cream. Toast and milk.
Bread soup. Apple salad with mayonnaise dressing.
Legume broth. Omelet with fruit sauce.
Spinach or sprouts or string beans, with bread or crackers.
Apple salad. Rye bread with cream cheese. Grapes.
Tomato or apple soup with cream, crackers with milk.
Malt coffee, wheat or rye bread, butter, dried fruit.
Kale, or spinach, toast with butter. Dried fruit.
Wheat or oat gruel with cream. Dried fruit or carrots.
Cream of tomato or potato soup. Crackers. Olives.
The above will be unusual menus, yet they are correct chemical
combinations for normal digestion. Try them and see for yourself.
MENUS FOR SIMPLE DINNERS.
(Each line represents a complete meal.)
Baked beans or lima beans with sauerkraut, creamed carrots.
Saxon Sool eggs with mushrooms and string beans.
Baked beans or lima beans with cabbage, tomatoes or potatoes.
Red cabbage with mushrooms and baked potatoes.
Baked cauliflower with cheese and tomato puree, bread.
Green pea soup. German pancakes with fruit sauce.
Buttermilk soup. Omelet with green salad.
Apple or potato salad. Legume roast with carrot puree.
Legume soup. Cabbage with potatoes or rice. Carrots.
Milk soup. Mixed boiled dinner, lettuce salad.
Oat gruel. Kale or spinach, bread with nut butter.
Green pea soup. Dumplings or pudding, stewed fruit.
Bean salad, lettuce. Apple fritters or brown bread.
Black bread soup. Corn fritters with apple sauce.
Oat gruel or rylax with cream or butter. Nuts.
Green pea soup, imperial sticks. Carrot puree, crackers.
Apple salad and lettuce, nut loaf, olives.
Lettuce salad, fried apples, nut loaf.
Bean soup, bread dumplings with tomato sauce.
Lettuce, macaroni with pea or tomato sauce. Nuts.
Laxative Foods: Fruit juices, plums, tomatoes, apples, pears, grapes,
figs, fruit soups, fruit gruels, raisins, gelatines, corn, oats,
spinach, oranges, carrots, parsnips, bran, oil, butter, cream, olives,
yolks of eggs, pecans, walnuts, Brazil nuts, cucumbers, onions,
greens, butter sauces.
Constipating Foods: Skim-milk, liquid foods, fine flour bread,
potatoes, tapioca, white of eggs, gluten, mush, cheese made from
skim-milk.
NATURAL DIET.
Adopting a natural diet does not mean a return to savagery. Cracked and
flaked grains can be made into delicious dishes with very little labor
and time, =and are far more nutritious than cooked cereals=. Sun cooked
foods are rich in vital magnetism, of which artificially cooked foods
have been deprived. They also diminish the desire for tea, coffee,
spices and other artificial stimulants. However, the change should be
made gradually. The best time to begin is in the spring by partaking of
some raw cereal in the form of a gruel or mush each day. The most
unsuitable time is when tired or overworked. During a vacation is a
favorable time to begin. People who have lived on excess of cooked and
starchy foods for a long time cannot expect to like the raw foods
immediately, it may take several months, or even a year, to educate the
cells of the stomach to act upon them. Dried sweet fruits (which have
been soaked separately) and sweet cream make good additions if grains
cannot be relished any other way.
On the following pages are a number of menus consisting largely of
uncooked foods. Try them. Lay aside your prejudices against nature, and
stop making new and complex recipes which ruin your health. Simplicity
and knowledge are great helps for a low purse.
Each person should learn by experience to select the kinds of food which
yield him nourishment and avoid those which disagree.
The most perfect foods, such as apples, tomatoes, wheat, oats, rye,
legumes and nuts seldom disagree with a healthy individual, provided
they are used wisely.
SAMPLE MENUS SUITABLE FOR ANY MEAL.
(Each line represents a complete meal.)
Cereal salad of rye with bananas or carrots, milk, green leaves.
Raw or cooked lima beans with tomatoes or carrots, leaf salad.
Apple and lettuce salad, fruit cake or fruit pie, Swiss cheese.
Plain cake, gelatine, cream or green salad, milk or lemonade.
Bananas with strained tomato juice and raw green peas.
Plum salad, lettuce, mayonnaise dressing, walnuts.
Strawberries, lettuce and oil or mayonnaise dressing, almonds.
Apple or tomato salad, cheese and raw bread.
Clabber milk, triscuits or zwieback, dried fruits, nuts.
Raw blackberries or lemonade, zwieback, or raw bread.
Raspberries or strawberries, rich milk, raw bread or nuts.
Banana salad, lettuce, cherries or sweet fruits, almonds.
Fruit pie or fruit toast, a glass of milk, pecans.
Green grapes, black bread, Swiss or cream cheese.
Cereal or fruit salad and lettuce, nuts.
Fruit butter with cream or toast and almonds.
Cherries with eggs or omelet or corn bread.
Melon with lemon, banana salad, pecans or almonds.
Bean salad with lettuce and raw carrots.
Potato or carrot salad, lettuce, walnuts.
Fruit soup (warm or cold) eggs or nuts.
Pear salad with cranberries and celery, raw bread.
Buttermilk or sweet milk with toast or raw bread.
Raw rolled oats, plain or with fruit and cream.
Mixed rylax and wheat with cream and fruit.
Cabbage salad with hard boiled eggs, bread and butter.
Peach or apricot salad, wheat or rye and nuts.
Soaked whole wheat with cream, prunes or dates.
Raw corn or bananas and strained tomato juice.
Cooked pea or string beans salad and raw carrots.
Baked apples with cream, toast with cheese.
Carrot or tomato salad, olives, lettuce, legumes any style.
Sweet potatoes, baked or boiled, buttermilk.
Raw huckleberries, zwieback or raw wheat, butter, cream, nuts.
The sandwich is an important part of the bill of fare. It is not
necessary to eat a cooked dinner in order to have a square meal, but
for those who work indoors and are unable to take walking exercises
before or after their noon meal, it is important to take some warm
fluid or semi-fluid food in the form of broth, milk or soup as an
entree or with their meal. With the convenience of modern inventions
of gas, alcohol and electric stoves, or patented bottles which keep
food warm for hours, this is easily obtained.
Some people thrive on raw foods, while others do not. The best time to
begin with raw foods is in childhood. Hot house plants cannot digest
raw foods. Open your doors and windows and learn to breathe first.
Fresh air and sunshine are necessary for the change of food. If your
teeth are poor, substitute a food-chopper or grinder for your foods.
Use only one rich protein food at any meal. Exceptions: A few nuts
which are rich in fat may be eaten at the end of a meal where cottage
cheese, peas, or eggs are served.
SANDWICHES.
HONEY SANDWICHES.
Spread some stale or sun-dried black or Graham bread with honey or with
butter and honey. Serve with black malt coffee for supper. A salad
consisting of fruits, almond cream and raw green leaves makes a suitable
entree. Whipped cream may be used instead of butter or almond cream.
Among fruits, apples, prunes, bananas and pineapples are the most
suitable combinations. Honey should be used sparingly during hot summer
days as it is very heating to the blood.
SCRAMBLED EGGS ON SANDWICHES, AND CHERRIES.
Eat the cherries at the beginning or at the end of the meal; lettuce is
a good addition.
GROUND NUTS WITH APPLES AND RAISINS.
Grind six to twelve nuts in the morning and keep in a jar or paper bag.
At lunch-time cut one apple into small pieces, add twelve raisins and
the ground nuts. Eat with or without bread and butter. It is best to use
only one kind of nuts at a time. Celery is also a good addition.
NUT AND DATE SANDWICHES.
Remove the stones from one-half dozen or more dates, cut the dates into
small pieces and mix with one-third or one-half the amount of chopped or
ground walnuts. Spread on buttered bread or eat the bread with it.
Apples combine well with it, either as a substitute for bread or in
combination with it. In place of whole nuts, nut-butter may be used; the
latter should always be diluted with an equal amount of water.
Figs, raisins or dried currants can be used in the same way as dates.
Lettuce and celery are good additions.
TOMATOES WITH POPCORN, BREAD AND BUTTER.
Prepare a salad with tomato and lettuce, or strain some canned tomatoes.
The latter can be carried conveniently in a small Mason jar. Always open
the jar a little, if left to stand in a store or office, so the air can
circulate through it. Take one cup of tomato juice in combination with
one-half pint or more of warm, buttered popcorn. Eat bread and butter
with it, if desired.
EGG SANDWICHES WITH WATERCRESS, OLIVES.
Slice some hard boiled eggs and lay on buttered bread. Mix some olives
and watercress with mayonnaise dressing, and serve with the bread. Egg
sandwiches combine well with apples.
GRATED CHEESE, APPLES AND BUTTERED BREAD.
Grate two to four ounces of Swiss or American cheese and carry in a
glass jar or paper bag. At lunch-time peel one or two apples, cut them
up in small pieces and mix with grated cheese. Eat with buttered bread.
COTTAGE OR CREAM CHEESE SANDWICHES.
Spread thin slices of rye or black bread with cheese. Combine with
apples or olives, with or without lettuce and mayonnaise dressing.
CABBAGE SALAD WITH BREAD AND BUTTER.
Prepare the salad in the morning, mix with mayonnaise dressing and carry
in a glass or jar. Eat the cabbage salad as an entree or with the
sandwiches. Hard boiled eggs are a good addition.
POTATO SALAD WITH BLACK BREAD AND BUTTER.
Serve the salad as an entree. Prepare thin slices of pumpernickel with
butter and combine with hard boiled eggs. Nuts may be substituted for
eggs.
PEANUT AND OLIVE SANDWICHES.
Remove the pits and cut the olives into small pieces, mix with diluted
peanut butter, and season with lemon. Spread on rye bread.
_HEALTH HINTS._
The house we live in should be constructed for health and comfort,
rather than for style. Sleep by open windows. Night air is as pure as
day air. Protect yourself from dampness by an open fire if necessary.
Do not dress and wash in a cold bath room. Have your wash bowl in the
bed room. Sewer gas from a small pipe in a well ventilated bed room is
not harmful, as it is carried off in the air. Have the stopper placed
in the hole when not in use.
Dress by an open fire or in a sunny room. A chill before breakfast
produces indigestion and a desire for unnecessary hot foods. Never
sleep by night lamps or any other artificial light. They are injurious
to the eyes and absorb oxygen.
Mothers of girls should think it more important to furnish healthful
exercise, wholesome food and restful sleep during the years of budding
womanhood, than to worry about lessons in music and art, or a business
education. All these can be taken up with much greater benefit after
maturity. Arrested development of the organs of reproduction will lay
the foundation for many years of unhappiness and suffering.
Many parents are impressed with the idea that their children require a
large amount of sweets, in order to make them grow. We cannot force
nature without paying the penalty. At maturity, we reap what has been
sown for us, or what we have sown for ourselves.
Each individual is a law unto himself. Two different people afflicted
with a disease of the same name may require entirely different
treatment. Human beings cannot be standardized like inert machines.
All berries are rich in minerals and feed the brain cells. They
contain traces of protein. Blackberries and huckleberries are rich in
volatile oils and iron, and are of great medicinal value. They are
excellent for the evening meal in the form of gruels and drinks. The
pineapple contains bromaline and is of medicinal value in the
treatment of certain stomach disorders.
Don’t use fruits in excess if you lead a very active life. The right
proportion is the key note to maintain balance. Excessive fruits and
rest is a prescription for sickness.
If no great hunger is felt at a meal, do not eat nuts or any kind of
foods classed as protein. Neither stuff yourself with liquid foods. A
fast or fruits, or fruit juices are the best under such conditions.
Cooked milk is not a natural food, but neither are cooked cereals. A
combination of raw milk, or cream, and cooked cereals will force the
stomach to absorb the milk immediately, while the remainder, poorly
masticated and filled with germs, will tend to produce an acid process
rather than an alkaline. If sugar is added to raw milk and cereals,
the process of intestinal fermentation is complete.
Milk which is acid in reaction, or blue in color, is unfit as a food
for children and invalids. If a mother is uncertain as to the quality
of the milk she is feeding her child, she should have it examined by
the city chemist.
Many people who find pancakes indigestible will do well to observe the
time when they are most agreeable. If they are made with eggs, cream,
and water, or with rich milk, and properly prepared and combined with
suitable articles, they are generally agreeable to the most sensitive
stomach. People of sedentary habits, or those who do brain work
mainly, should not eat pancakes or muffins for breakfast.
Cheese is one of the most economical and nutritious of foods. To serve
cheese after a dinner is a wasteful extravagance, and dangerous to
health. Cheese combines well with bread, macaroni, potato and other
cereals; raw greens are also a good addition.
Oranges, Grapefruit, Lemons and Limes belong to the citric acid group,
and are of all the fruits the richest in valuable acids, which in the
process of digestion are converted into salts, rendering the blood
more alkaline.
Cranberries, like gooseberries, currants and lemons, are purifying to
the blood and very valuable as a food in malarial districts.
Cranberries combine well with oatmeal and cornmeal.
Figs and dates have an average of thirty per cent water, are rich in
sugar and contain some protein and saline matter.
Grapes are a valuable fruit for the table if eaten in the right
proportion with other foods which contain fat and protein. They are
rich in sugar and tartaric acid. As a medicinal fruit they may be
eaten in large quantities by themselves.
People with digestive troubles should be careful in combining raw
blackberries with other foods. They are rich in protein and may take
the place of part of the meat dish on hot summer days. They should
never be used as a dessert after a heavy meal.
The bitter substance which is contained in the inner skin of the
banana should be scraped off and added to the bulk, as it counteracts
the sweet flavor of the banana and adds to its digestibility. Baked
bananas are not necessary for a healthy stomach.
Don’t take drugs for sleeplessness. Tired feeling in the morning is
the results of nerve starvation and auto-intoxication.
Rye meal, if ground in an old-fashioned stone mill, contains all the
constituents of the rye. It is used for black bread, also called
pumpernickel.
Do not eat berries and legumes at the same meal. Apples, carrots,
celery, tomatoes, lettuce, grapes, oranges or lemons are good
additions. Tomatoes and potatoes should not be mixed at the same meal
except in small quantities, and only when a considerable amount of
fatty foods are eaten. Walnuts may be eaten at the end of the meal,
where peas or lentils are served.
Soups prepared from legumes, fruits or cereals require an addition of
fat in the form of butter, oil, the yolk of an egg or cream. A soup of
peas, beans, corn or lentils may be prepared from left-over food or
fresh cooked legumes. To one cup of cooked legumes add three to five
cups of hot water, boil or mix well, then strain. They form a perfect
and an economical meal without the addition of other protein foods.
Celery, lettuce, raw apples and crackers with butter are a good
addition. They should be well masticated, and the soup eaten with them
very slowly.
For people of a bilious temperament eggs should not be mixed with milk
or sweet foods at the same meal. Tomatoes, tart apples or green
leaves, raw or cooked are anti-bilious foods.
For fruit-gelatine use sago, arrowroot, potato-flour or agar agar.
RIGHT AND WRONG FOOD MIXTURES.
_DO NOT MIX_:
Boiled Eggs and Cheese.
Cherries and Milk.
Fancy Summer Fruits and Onions.
Fancy Summer Fruits and Cucumbers.
Nuts and Excess of Starchy Food.
Potatoes and Tomatoes or Acid Fruits.
Potatoes and Fresh Yeast Bread.
Potatoes and White Bread.
Potatoes and Underground Vegetables.
Cooked and Raw Greens.
Cucumber and Sago.
Strawberries and Tomatoes.
Strawberries and Beans.
Bananas and Corn.
Raw Fruits and Cooked Vegetables.
Milk and Cooked Vegetables.
Fresh Raw Fruits and Cooked Cereals.
Cheese and Nuts, except Cottage Cheese.
Boiled Eggs and Nuts.
Boiled Eggs and Canned Corn.
Boiled Eggs and Bananas.
Boiled Eggs and Cheese.
Bananas and Cucumbers.
Skim-milk and Fruit.
Cheese and Bananas.
Beans and Bananas.
_GOOD COMBINATIONS._
Raw Fruits and Raw Cereals.
Raw Fruits and Raw Cereals and Nuts.
Raw Fruits and Raw Greens and Nuts.
Raw Cereals and Nuts.
Raw Cereals and Raw Milk.
Raw Cereals and Raw Vegetables.
Boiled Cereals and Boiled Milk.
Boiled Cereals and Boiled Cream.
Raw Greens and Eggs and Acid Fruits.
Boiled Greens and Eggs and Acid Fruits.
Fats and Acids.
Rye and Butter and Honey.
Rye and Cream and Honey.
Cream and Sweet or Acid Fruits.
Eggs or Nuts and Apples.
Popcorn and Tomatoes and Lettuce.
Cucumbers and Milk or Cereal Food.
Cheese and Apples and Green Leaves.
Cheese and Rye and Apples.
Eggs and Pickled Vegetables.
Eggs and Acid Fruits and Raw Leaf Vegetables.
Eggs and Greens and Rye.
Nuts and Apples and Sweet or Acid Fruits.
Nuts and Bananas and Sweet or Acid Fruits.
Almonds and Rice and Green Leaves.
Nuts and Raisins and Green Leaves.
The harmony and disharmony between the different foods as mentioned
above are only stated in a general way. Certain combinations are
absolutely harmful to every individual, others are either harmful to
certain temperaments, or, to mix them would mean a waste in the animal
economy of the body.
CHAPTER XII.
HOUSEHOLD BOOKKEEPING.
═════╤══════╤════════════╤═══════╤════════╤══════════╤══════╤══════════
│Income│Expenditures│Protein│Cereals │ Green │Fruits│Stimulants
│ │ │ Foods │ Bread │Vegetables│ Fats │and Misc.
│ │ │ │Potatoes│ │Sugar │
═════╪══════╪════════════╪═══════╪════════╪══════════╪══════╪══════════
1│______│ ______ │______ │ ______ │ ______ │______│ ______
2│______│ ______ │______ │ ______ │ ______ │______│ ______
3│______│ ______ │______ │ ______ │ ______ │______│ ______
4│______│ ______ │______ │ ______ │ ______ │______│ ______
5│______│ ______ │______ │ ______ │ ______ │______│ ______
6│______│ ______ │______ │ ______ │ ______ │______│ ______
7│______│ ______ │______ │ ______ │ ______ │______│ ______
8│______│ ______ │______ │ ______ │ ______ │______│ ______
9│______│ ______ │______ │ ______ │ ______ │______│ ______
10│______│ ______ │______ │ ______ │ ______ │______│ ______
11│______│ ______ │______ │ ______ │ ______ │______│ ______
12│______│ ______ │______ │ ______ │ ______ │______│ ______
13│______│ ______ │______ │ ______ │ ______ │______│ ______
14│______│ ______ │______ │ ______ │ ______ │______│ ______
15│______│ ______ │______ │ ______ │ ______ │______│ ______
16│______│ ______ │______ │ ______ │ ______ │______│ ______
17│______│ ______ │______ │ ______ │ ______ │______│ ______
18│______│ ______ │______ │ ______ │ ______ │______│ ______
19│______│ ______ │______ │ ______ │ ______ │______│ ______
20│______│ ______ │______ │ ______ │ ______ │______│ ______
21│______│ ______ │______ │ ______ │ ______ │______│ ______
22│______│ ______ │______ │ ______ │ ______ │______│ ______
23│______│ ______ │______ │ ______ │ ______ │______│ ______
24│______│ ______ │______ │ ______ │ ______ │______│ ______
25│______│ ______ │______ │ ______ │ ______ │______│ ______
26│______│ ______ │______ │ ______ │ ______ │______│ ______
27│______│ ______ │______ │ ______ │ ______ │______│ ______
28│______│ ______ │______ │ ______ │ ______ │______│ ______
29│______│ ______ │______ │ ______ │ ______ │______│ ______
30│______│ ______ │______ │ ______ │ ______ │______│ ______
31│______│ ______ │______ │ ______ │ ______ │______│ ______
Tot’l│______│ ______ │______ │ ______ │ ______ │______│ ______
═════╪══════╪════════════╪═══════╪════════╪══════════╪══════╪══════════
│ │ │ │ │ │ │
Monthly Total Receipts, $....
│ │ │ │ │ │ │
Savings, $....
HYGIENE, ECONOMY AND SANITATION.
The pantry shelf with its contents is responsible for many acute
diseases and ptomaine poisoning by unhygienic and careless handling and
preservation of foodstuffs.
A closet for the preservation of food should be located on the north or
east side of the house if possible. It should have several long and
narrow windows from top to bottom, so as to allow plenty of air and
light. The shelves should be constructed of wire, zinc or wooden slats,
and be removable.
Raw fruits and vegetables should never be kept in the same closet with
cooked food. Potatoes, carrots and underground vegetables should be kept
out of doors or in a dry basement. They may be preserved in a box with
dry sand.
Onions should not be left in a paper bag; hang them up in the sun or
keep them in a flat box in a dry place. Onions which have been cut
should never be used again for food, unless the cut side has been
preserved in vinegar or oil.
All raw foods which have a thick skin have better keeping qualities than
those with a thin skin; therefore, fancy summer fruits should be eaten
while fresh on the same day they were picked. No more should be bought
than can be eaten the same day, or else they should be preserved by
sterilization.
Green vegetables should be used fresh if possible, and not kept longer
than three or four days. Never keep them in the house or pantry.
Apples or other winter fruits should be kept in a dry store room out of
doors, in the attic or in a dry basement.
Whites of eggs should not be kept longer than 18 or 24 hours. They
must be preserved in a very cold place and be utilized at the earliest
opportunity. They are like all proteins, more dangerous than starches
if left to ferment, whether the fermentation begins on the pantry
shelf or in the stomach. White of egg can be used in many different
ways. It may be beaten to a froth and served on fruit soups or fruit
pies, or it can be taken in place of broth at the beginning of a meal.
Add a tablespoon of water and a few drops of lemon or orange or apple
or cranberry juice to one white of an egg and beat up with a fork, or
drink without beating. White of egg can also be utilized for bran
cakes.
The white film that often gathers around grapes is a breeding place for
diphtheria germs. Wash thoroughly before eating all fruits which have
been stored in houses or at the market. Do not prepare more raw food
than can be eaten at one meal. Never allow it to stand after it is cut.
Many housekeepers think it important to scald their dishes, but do not
know that it is far more important to sterilize or reboil cooked foods
which have stood on the shelf for 18 to 24 hours and sometimes longer.
Such foodstuff is dangerous long before the process of fermentation can
be detected by the sense of smell or taste.
Some foods begin to undergo changes immediately after cooling;
therefore, cooked foods left over, with the exception of a few, should
be reboiled before serving again. Rice or other cereals should be
stirred over the fire for a while and then baked in the oven until they
are thoroughly sterile. The care of milk has been discussed in the
chapter on food. Soups which are preserved with fat will keep wholesome
for several days without reboiling. Fruits and fruit juices should not
stand longer than 24 hours. Eggs are best preserved in bran or lime
water or on ice if kept for a week or longer.
PRESERVATION OF EGGS FOR THE WINTER.
Put one layer of common salt or bran one inch deep on the bottom of a
wooden pail or washtub. Then grease the eggs with paraffin or oil and
place them with the small end down, so that they will not touch the
bottom of the tub. Fill with enough salt to cover the eggs one inch.
PRESERVATION OF EGGS. No. 2.
Preserve the eggs with salicylic acid, which can be bought in the drug
store. Follow directions on package.
DISHWASHING.
Dishwashing is a work which takes up so much time in every household,
that it is a subject which should receive some attention.
The housekeeper who serves a considerable amount of raw food saves much
time and strength by relieving herself of greasy dishes and saucepans.
Scrape off the fragments from plates and utensils and prepare one basin
with hot soapsuds and another with rinsing water of clear hot or cold
water. People whose time is valuable can save much work by placing the
dishes from the draining board upside down on a shelf prepared from
wooden slats, or set them in a wire basket and let them dry without
wiping.
If the dishes are not washed immediately after each meal, place the
silverware and knives in a high bowl or quart measure and let them soak
in hot or cold water. Remove all foods from metallic utensils
immediately after the meal is over. Never allow metallic spoons to stand
in fruit sauce, salt or in any kind of prepared food. Acids dissolve
metal and in this way may produce poisoning.
In contagious diseases all dishes should be sterilized. Burn up all
particles of left-over food, put the dishes into a narrow pail and boil
with plenty of water and soda for an hour or longer.
DISINFECTION OF EXCRETA.
Use solutions of carbolic acid or chloride of lime. Mix with equal
quantities of the excreta and allow it to stand for several hours before
it is disposed of.
WHITEWASH FOR WOODWORK.
Soak one-fourth of a pound of glue in cold water over night. Dissolve
some lime with cold water, add a few handfuls of salt. Heat the glue
until it is dissolved and add to one bucket of whitewash. This makes a
smooth and healthy paint. Use for rough or smooth woodwork, twice per
year in laundry, basement or cellar or pantry.
_PART
II._
CHAPTER I.
ANATOMY AND PHYSIOLOGY OF BRAIN AND BODY.
The vitality and activity of every organ of the body is maintained and
controlled by mental impulse, which is transmitted or individualized by
the brain, transmitted in the form of mental impulse through the
channels provided by the nerves. The brain consists of three parts: the
cerebrum or fore brain, the cerebellum or back brain, and the medulla
oblongata.
The nervous system consists of two kinds of nervous tissue. One of these
is called the white substance, composed of nerve filaments, and is found
in the trunks and branches of nerves on the exterior of the spinal cord
and in the internal parts of the brain. The grey substance is composed
of granular matter and ganglionic cells. This forms the external layer
of convolutions of the brain. This substance forms itself into a double
chain of nerve masses or ganglia which are connected by intervening
cords and extends down on either side of the spinal column. It is also
found in the interior of the spinal cord, the walls of the internal
organs and in various parts of the body, forming large plexuses. The
solar system, also called the abdominal brain, is the greatest
collection of nerve matter in the body outside the skull. Other
collections of sympathetic nerve matter are found in the chest and
pelvic organs.
Natural will-power can direct its force wherever it is wanted, be it
for work or rest; it can sustain on bread and water for many days.
Without substance there can be no power. Substantial food, fresh air,
water and natural exercise develop strong bodies and minds.
The Brain.
The brain is covered by three membranes, called meninges. One, composed
of fibrous substance, forms the lining of the interior of the skull and
extends downward around the spinal cord. Next to this is a loose
meshwork of delicate fibers, called the arachnoid. The inner membrane
rests directly upon the brain substance which encloses a meshwork of
small blood vessels and lymph channels. At the base of the brain these
blood vessels form a circle, called the circle of “Willis.” Through it
the blood is evenly distributed into the fine microscopical structures
of the brain.
The cerebrum, or fore brain, is divided into two hemispheres, each of
which is further divided into numerous lobes consisting of grey and
white nervous substance and millions of nerve cells and fine blood
vessels. The hemispheric ganglia are the instruments through which the
intellectual powers manifest themselves. If these instruments have
become imperfect in structure through retarded development by wrong
environment and education, or have been damaged in any manner by severe
shock, violence or disease, the manifestations of intelligence are
affected in a corresponding degree.
The cerebellum also is composed of grey and white matter and lies at the
back part of the base of the skull. It has no convolutions, but is
subdivided by many parallel ridges. The pons varolii is the bridge of
brain matter which unites various parts of the brain, connecting the
cerebrum with the cerebellum and the medulla oblongata. The cerebellum
is the seat of co-ordination, or associating power, through which the
various muscular movements are effected.
The medulla oblongata is situated at the top of the spine, on issuing
from the skull it enters the spinal column and then is known as the
spinal cord. Any injury to this part is more fatal than to any other
part of the brain.
By natural feeding, overwork is not possible. The body demands rest
when its strength is exhausted. Artificial stimulants are deceivers.
They make a man feel strong when he is weak. They produce artificial
heat and will-power and an abnormal temperature; they lead to
overwork, abnormal development and degenerate brains and bodies.
The cranial nerves are twelve in number on each side and originate in
the brain. In addition to these we have thirty one pair of nerves
branching out from the spinal column. The spinal nerves also originate
in the brain, they converge at its base and form the spinal cord which
passes out of the skull through an opening called the foramen magnum
into and through the center of the circular spaces in the vertebrae of
the spinal column.
The white fibres of the spinal cord consist of collections of nerve
filaments, each of which carries on a special work in the transmission
of nerve impulses to and from the brain. Each nerve arises from two
roots, a motor and a sensory root. The divisions and sub-divisions from
these filaments form minute plexuses and fine nerve branches which
finally terminate in the muscles, skin and various organs of the body.
Each of these five nerve branches consist of neurons and dendrites, by
which motions and sensations are carried to and from the brain. These
nerve impulses which are carried to and from the nerve centers by a
mysterious energy, resemble electricity and can be studied much the same
as electrical currents.
The Sympathetic or Involuntary Nervous System.
The chains of the sympathetic nervous system are connected by cross
branches to the sympathetic nerve ganglia on either side of the spine.
It also connects by cross branches and nerve plexuses with the central
nervous system or white nerve fibres. While the white nerve fibres, also
called the animal nerves, are largely concerned with the voluntary acts
of the body, the functions of the sympathetic, or vegetative nerves, are
those concerned with the health of the body. They govern circulation,
digestion and elimination, and the repair which takes place after a
tissue is injured. The sympathetic nerves spread to every part of the
body, especially to the vital organs. An individual who is richly
supplied with nervous matter of this nature has more endurance (or
vegetative force) than one who is not so endowed. While the brain and
body of man wears out from the day’s work and sleep is absolutely
necessary, the functions of the heart and lungs and the work of
nutrition must go on just the same, but during this time the sympathetic
nerves carry on the vital processes of the body without interruption.
They never sleep.
CIRCULATION.
The blood is a circulatory fluid and is pumped by the heart through the
arteries to every part of the body. The arteries are elastic tube-like
canals with walls consisting of fibrous material and are lined by
delicate muscular layers. The arteries in their distribution communicate
freely with one another, dividing and sub-dividing, becoming continually
smaller, until they can no longer be traced by the naked eye. These
smallest branches are called capillaries. It is by means of them that
metabolism becomes possible. The nutriment of the blood passes out
through their walls into the tissues and the waste from the tissues
passes back into the blood. These unite forming larger vessels called
veins which carry the waste matter back to the heart and lungs. The
color of the venous blood is dark blue while that of the arteries is
bright red.
The Lymphatics.
The lymphatic system consists of lacteals, glands and lymphatic vessels.
The lacteals are small vessels originating in the villi of the small
intestine side by side with the blood vessels. They contain the
milk-white fluid called chyle. The lymphatic vessels, like the arteries
and veins, are tubular canals, lined with delicate muscular layers and
membrane. They unite with each other, gradually forming larger vessels.
In their course they pass through numerous lymphatic glands and finally
unite into two great trunks.
Sunlight is a great disinfectant. Dark rooms are a breeding place for
tuberculous germs. Daily out of door exercise in the sunshine will
increase health and reduce the coal bill. Without exercise our food
can be of little benefit to us.
Absorption.
The alimentary tract with its different departments resembles somewhat a
manufacturing plant. The first of these departments is the mouth. When
mastication and insalivation are completed, the food is conveyed by
deglutition to the stomach. Here it is subjected to churning and
chemical changes by the involuntary muscles and the secretion of the
gastric juice. When this is accomplished, the contents pass into the
intestine. Here they mingle with fluids secreted by the gall bladder and
pancreas. Food which has been reduced to chyme by the stomach is now
reduced to chyle or liquefied food and is absorbed by the lacteals. When
the digested material is absorbed and carried to the liver, the glands
and other blood making organs, the process is called sanguification.
From there the blood is carried to the heart and lungs to receive oxygen
and then it is distributed to the different organs and tissues of the
body. These processes are directed by the intelligence of the
sympathetic nervous system which therefore governs the nutrition of the
central nervous system, known as the animal nerves. Space is too limited
to go into a discussion of the functional activities of the different
ductless glands and their relation to the tissue metabolism.
Drink sufficient pure natural water between your meals. There is
danger in over-drinking as well as in under-drinking.
CHAPTER II.
KNOW THYSELF.
The foregoing pages present an outline in the elementary anatomy and
physiology of the brain and nervous system, to those who are not
acquainted with its structure. To all who are interested in the
intelligent care of the body it is of prime importance to obtain
practical knowledge of the principles underlying the control of the
body. The proper development of the individual is a steady growth. It
resembles the unfolding of a flower, through the partaking of proper
food, water, air and sunshine. A normal human being enjoys merely being
alive. This is Nature’s law. The shortest road to happiness is to regard
the body as the present dwelling-house of the eternal, and not merely to
dream of the possibilities of becoming perfect in some future state of
existence. Our physiological body constitutes the source from which the
immortal man receives its strength. In order to have a healthy mind, all
the body must work together harmoniously. The quality and quantity of
the fluids must be right, there must be no leakage, the wires or nerves
must lie in perfect harmony with the structures resting on a perfect
foundation. Only in this way can the oxygen undergo the highest
modification.
A seed requires the power of the sunshine in order to utilize the
elements which it takes from the earth, and in the same sense the
spiritual man receives his nutriment from the spirit through its
elementary forces. God gave us these bodies, and unless we are willing
to care for the temple which our spirit inhabits, we are not worthy of a
better body in this world or in the one beyond. The primary course for
most ailments can be traced back to hereditary weaknesses, developed
through wrong environment, bad habits and improper feeding. We cannot
develop a fashionable disease of typhoid, small-pox or diphtheria unless
our lymphatic glands are storing up excessive waste matter produced by
continuously overeating or wrong eating of unclean combinations of
foods. Neither can right eating alone, without right thinking, physical
exercise, fresh air and sunshine, produce health. The air we breathe is
filled with healing power. The water we drink is from the fountain of
life.
Deep philosophy combined with material science and practical work will
lead to the understanding of the divine laws of nature. An individual
who is suffering from a chronic ill which he is unable to correct by
following a physician’s advice at home, should seek refuge in a
sanitarium and be educated in the divine laws of God or Nature.
“No soul helps flesh more, now, than flesh helps soul!”—Browning’s
Rabi Ben Ezra.
Spirit, also called essence, light, mind, or soul, is dependent upon
matter for its expression. In other words, structure precedes function.
Example: To produce light we need to act upon a mechanism. As the
striking of a match or the pressing of a button produces light, so the
action upon the brain cells by the ether of the blood produces light or
spirit.
Pure air and raw vegetables are rich in ether, and therefore are a
necessity for a healthy mind or spirit.
Mental exercise or “thought” is necessary to convey the blood to the
cell mechanism. Obstruction of blood vessels, preventing blood flow,
produces death, partially or wholly.
STIMULANTS—THEIR EFFECT UPON THE BODY.
Sugar, tobacco, alcohol, and sweetened beverages in the form of coffee,
etc., produce a stimulating effect upon the sympathetic ganglia near the
base of the brain and through these arouse the emotional nature,
exciting the nerves of sociability, the facial muscles, the sense of
sight, the sense of speech and the nerves controlling the organs of
reproduction and those of muscular action. Excitability of one set of
nerve fibres will always produce a morbid condition upon the opposites,
and these are the finer instincts and sensualities.
An individual with a delicate, nervous structure or one who has bony
displacement or contracted tissue in the cervical region interfering
with normal blood flow, would therefore be more injured by such
irritants or stimuli than one whose structures and functions are working
harmoniously. A person who, in addition to these physical defects, has
weak kidneys and intestinal obstruction interfering with the glycogenic
functions of the liver will suffer far more often in spite of total
abstinence from all such stimulants because he indulges in foods such as
canned, watery cooked fruits in combination with yeast bread, potatoes
and a variety of cooked foodstuffs which his eliminating organs are not
able to manage, and alcoholic fermentation is the result. The blood,
instead of being a transparent, homogeneous, and alkaline fluid,
resembles in appearance sour milk. The coagulated constituents of the
blood clog the fine capillaries and infiltrate the structures of the
lower body, allowing the watery contents to circulate in the tissues of
the brain and chest, exciting the nerves and vital organs and producing
an undue pressure upon the glandular secretions of the suprarenal
capsules, tyroid and pituitary body, leading to diabetes or dropsy. The
symptoms of such conditions are similar to those of chronic alcoholism.
Persons of the latter class should avoid all artificial stimulants, and
use natural stimulants such as sweet fruits and honey in very moderate
quantities (during the winter only), and never at the morning meal. They
should restrict themselves to a diet of dry natural foods, including a
considerable amount of fats properly combined with acids and raw greens
in the form of salads. In addition to these they may use legumes in
moderate quantities, raw or plain boiled cereals without sugar, also
nuts several times per week. Clabber milk and cottage cheese are also
good. Fresh milk, if agreeable, should be modified with one-third water
and milk sugar added, heating to 170° F. The heating of the milk to this
point prevents fermentation. During hot summer months when the skin is
active, there is less tendency to fermentation by such people, and
heating of milk, if fresh, is generally unnecessary. (However, this is
not the case with infants or people who have a tendency to diarrhea.)
Artificial sweets, white bread and poisonous beverages develop
butterflies that crave excitement and artificial life. The world is
full of people that are without substance, power or principle. They
earn their living the easiest way they can. Wrong feeding is
responsible for such conditions. Social reformers and humanitarians
cannot solve problems until they have learned how to feed the race.
=The “Dreadnaught”—Stimulant.= (Quoted from Dr. Axel Emil Gibson’s
Work.) The ruling stimulant of the world today is not the coffee, tea,
beer nor even whisky—but the innocent-looking, pleasant-tasting,
alluring white powder known as sugar. Its stimulating power is greater
than that of the alcohol, because it is the parent and generator of
the alcohol.
CHAPTER III.
CONSTIPATION.
This is one of the most common disorders of civilized people. The
disease may be primary or secondary. The movement of the bowels normally
depends on the amount eaten. Some people eat such great quantities that
two or three movements are necessary every day in order to carry off the
excess of waste. People of moderate habits who eat dry food properly
combined need not of necessity have a movement every day in order to
maintain health, but such are few. The fecal discharge, if allowed to
remain in the colon longer than is natural, accumulates in the folds of
the colon, and its fluids are re-absorbed into the circulation while the
remainder becomes hard; part of it continues to adhere to the mucus
membrane and attracts more accumulation until finally the entire walls
of the colon become encrusted with fecal matter. A physic will not
always remove the encrusted matter or even loosen it; it may give
temporary relief by establishing a small passage way through the
accumulation of the colon and some benefit is felt. Thousands of people
suffer from such conditions for years without being aware of it. Is it
any wonder that men who are thought to be in apparently good health die
of apoplexy, paralysis, consumption, appendicitis or Bright’s disease?
Besides this nearly all diseases of a contagious nature have their
origin in the colon.
The question is often asked why do these conditions exist? Take a lesson
from the animals who live on natural sun cooked foods. They masticate
their food and obey the call of nature whenever evacuation is necessary.
Constipation may be the result of purely mechanical conditions, such as
want of exercise, tight corsets, drug taking, paralytic state of the
bowels, strictures or adhesions to neighboring organs from previous
inflammations. Under all conditions it is possible to be greatly
benefited by a diet suitable in quantity and quality to the individual
needs and by correct habits.
Raw foods are more nutritious than cooked foods, if they are pure and
fresh and can be digested without difficulty. A change from cooked to
raw foods might produce diarrhoea or constipation. The latter
condition is generally not dangerous. Constipation from cooked foods
is more dangerous.
A daily evacuation of the bowels is not always a sign that the stomach
and intestines are in good working order. The bowels can be forced to
move by eating of too rich foods.
OBESITY.
There are several different forms of obesity, due to varied causes, and
each requires a different form of treatment. The first class suffer from
ordinary causes, and can be cured easily by a diet which is suitable in
quantity and quality to the particular temperament and occupation and by
taking sufficient exercise out of doors. Unless the person is willing to
deny himself those foods which create this unnecessary fat, disease or
heart failure will follow. The stomach and intestines under the
fermentation of sweets, fruits and starches resemble a yeast jar; the
follicles of the mucous membrane become filled with beer, alcohol,
vinegar and all sorts of irritating acids and paralyze the cells of the
secretory glands of the alimentary tract. As a result of this paralysis,
an excessive amount of ropy, sticky mucus is poured out, and the patient
suffers with lassitude, nervousness, gas and headaches. Under this
condition the circulation grows weak, the lower limbs are cold,
constipation takes place and often the feet are swollen. If this
condition is not relieved by proper dietetic treatment, the lower end of
the stomach closes to such an extent as to retain the gasses and
alcoholic ferments, thus dilating the stomach to an enormous degree.
Later the lower end of the stomach becomes partially paralysed, the
portal vein of the liver becomes sluggish and the breathing difficult.
As this condition extends farther down to the junction of the small
intestine it paralyzes the structures near the appendix and causes
appendicitis; or it may congest the intestine extending to the rectum
and cause prolapsus or falling of the intestines. If the vital organs
are so strong that the latter condition does not occur, there is,
nevertheless, a state of starvation, because the muscles are infiltrated
by fat, and the nervous tissues can not receive nutriment. The whole
body becomes finally congested, paralyzed, and feeble, and mental and
physical disease is the result.
To those who are fairly well nourished and have no organic diseases the
following suggestions may be of assistance: Begin your change of diet
with a fast of a day or two. Take sufficient out of door exercise to
bring about a good circulation. If the heart be weak, take only short
walks and do not expose the shoulders or chest to hot sun light. Use an
umbrella. Drink water between meals according to your normal desire. Eat
two meals a day for a while, taking breakfast between nine and ten. The
menu may be composed of raw or cooked spinach, celery, string beans,
cabbage, onions, mustard greens, dandelion greens, black olives,
lettuce, cucumbers and tomatoes. Salads with French or mayonnaise
dressing are more beneficial than cooked greens. Serve with toasted
whole wheat or black bread and butter. Dinner should be taken between
three and five and the menu may be composed of baked apples, or apple
sauce, ambrosia, apricot sauce, plum sauce, stewed prunes, or clabber
milk with sweet sterilized cream and toasted black bread, or of raw
fruits such as berries, apples, peaches, oranges, pineapple, or soaked
French prunes. Serve plain or with cream. The first four mentioned may
be served with lemon and olive oil or mayonnaise dressing (fats properly
combined with acids are not fattening). Whole wheat toast or nuts may be
served in addition. Later add legumes, eggs and cheese to your diet. For
combinations see recipes. Avoid artificial sweets, white flour
preparations, wrong combinations of food, and excesses of any kind.
People who are confined to mental or indoor work should take walks and
other physical exercise every day in order to equalize the circulation.
Those who do domestic work should devote some time each day to mental
activity and walks out of doors. People who do not reduce by taking out
of door exercise should remain in bed until 10 A. M. for awhile and take
exercises with the lower limbs in a horizontal position. The above
suggestions are only for conditions where the powers of digestion and
assimilation over balance those of elimination. The treatment of special
conditions should not be undertaken by the patient alone. The condition
that leads to fatty degeneration is also a forerunner of consumption.
However, in the latter case the patient has less absorbing power and
only assimilates the irritating acids. The brain cells and vital organs
become gradually paralyzed by this acid fluid and death follows.
Certain persons of enormous vitality produce pseudo tissue, and develop
tumors of various types. The names of the various diseases are many but
the causes that produce them are few. Different persons with hereditary
tendencies to different constitutional diseases may all trace their
ailments to one great cause, that of wrong eating. Chemical and
mechanical injuries by drugs and accidents are often secondary causes
which help to develop such conditions. People who desire to undergo
drugless methods of treatment, such as fasting, dieting or exercises
should never do so without the direct care of a physician.
Disease is a sin, produced by improper breeding and feeding and wrong
habits. To those who employ physicians I would say: Do not expect to
be relieved by paying the doctor for your sins. Leave your arguments
at home and take faith with you. Do not expect to be relieved (from
ills) in a short time which have been years in the making. If you are
poor and helpless you will receive more assistance from doctors than
from other human beings. If you are not so unfortunate still do not
deceive him. Leave out all shrewdness and business methods. If you
expect honesty, give it first; be willing to pay for the advice which
has taken many years of hard study and work to acquire. If you meet a
dishonest physician, remember that very often he is the product of
dishonest treatment by his patients. Do not therefore lose faith in
humanity, but seek for another, and be willing to follow his advice,
paying for it cheerfully, and you will be happier and healthier.
CHAPTER IV.
PSYCHOTHERAPY.
A science applied to diseases which are of a purely mental origin and
which sooner or later will affect the body. All chronic physical
diseases caused by physical injury will in time become mental. Here
material science, with or without mental treatment, will bring relief.
The treatment is not at all comfortable and (in most cases) a
housecleaning process. The liver is the greatest filter of the body and
the most sensitive organ. Chronic or acute and poisonous secretions are
produced through mental influences, and this in turn produces mental
congestion. Pressure upon nerves produced by chemical or mechanical
injury affecting the liver or other vital organs will in time produce
congestion of the brain. The latter can be cured by taking away this
pressure through applied physiological chemistry and applied anatomical
adjustment. In severe cases of illness the cure depends to a large
extent on the faithfulness with which the details are carried out. Some
of these seem unimportant to the patient and to those who know little of
the treatment. In any case where successful results have not been
obtained, it has always been easy to point to faults of commission or
omission.
An individual who has an analytical turn of mind ever ready to
investigate his methods of treatment after he has put himself under a
doctor’s care makes a cure almost impossible. The over-development of
certain nerve centers and the mental discipline necessary for relaxing
these functions will retard or oppress the functions and nerve centers
of the sympathetic nervous system, which are needed for control of
repair work. In other words, nerve centers which are abnormally positive
will cause other abnormally negative nerve centers to exist and prevent
these from reaching a normal positive state. As a result the body cannot
eliminate its waste matter, and reconstruction is almost impossible.
Two-thirds of the inmates of our insane asylums and prisons might be
cured if the proper treatment were applied. The young under twenty years
of age yield much easier to treatment than older persons. Pseudo psychic
healers or those who deny the existence of a disease do either effect a
cure by faith or else they paralyze certain nerve centers and drive the
disease inwards turning it into phlegma or fat, or else into more
dangerous material such as cancers, insanity or heart failure.
Scientific psychic healers are doing wonderful work by means of the
psychometer in the diagnosis and treatment of psychic disorders.
However, the cause and prevention of the disease for these unfortunate
victims lies deeper. They are the product of modern and wrong methods of
education, stimulated and forced by artificial feeding. They have
reached that state of refinement, or culture of the flesh, and soul
starvation where degeneration is at work. If the body is the strongest,
the result is mental derangement. If the body is the weakest, the result
is cancer and tuberculosis in its acute or chronic form, and many other
bodily disorders. A healthy person (even if born with a delicate body)
who has been perfectly fed on natural foods which have not been deprived
of their organic salts could not possibly be affected by slight shocks
of unpleasant environment to such an extent as to produce diseases
either mentally or physically. Sorrow and disappointments in life are
just as necessary for our development as rainy and unpleasant weather
is. The weak brains and bodies of brittle bone and diseased flesh are
the result of wrong feeding. Chronic food poisoning and starvation is
much more detrimental to the human race than wholesome natural foods
with the addition of small quantities of alcohol. The person who is
boasting of health and old age in spite of small quantities of whiskey
taken is generally born with no weaknesses. The effects of alcohol have
probably shortened his life of eighty or one hundred years, but his
mental and physical capacities have been superior to that of many
intemperate drinkers as well as eaters.
CHAPTER V.
SUGGESTIVE MENUS FOR ACUTE CONVALESCENTS.
Allow the patient to return to simple solid foods gradually. If he tires
easily of one thing, as much variety as possible should be introduced
into the diet, but as a rule no more than three or four articles should
be served at one meal.
1. Breakfast.
A cup of whey with or without lemon, or albumen water.
10 to 11 A. M.
Five to ten ounces of milk, diluted with gruel or tea.
Dinner.
Gelatine prepared from barley, or legumes and zwieback.
3 to 4 P. M.
Cocoa or milk (5 to 10 ounces) with zwieback.
Supper.
Malt Coffee with hot cream and milk-sugar and zwieback.
If food is required at 10 p. m. or during the night, give whey,
blackberry juice, broth, apple water, orange juice, tea, coffee or
lemonade.
2. Breakfast.
Water gruel prepared from barley, oats, wheat or rice.
10 to 11 A. M.
Broth with the yolk of an egg or fresh milk with crackers.
Dinner.
Gelatine of wheat, or toast with sterilized cream and zwieback.
3 to 4 P. M.
Milk, coffee, cocoa or eggnog with zwieback or crackers.
Supper.
Broth with two tablespoonfuls of cream, ryenuts or zwieback.
3. Breakfast.
Cereal gruel with one-third milk and one-fifth cream.
10 to 11 A. M.
Water, whey or tea of beans, peas, lentils or bran.
Dinner.
Spinach on toast, eggs, baked potato.
3 to 4 P. M.
Raw bran, oatmeal water, almond milk or hot or cold water.
Supper.
Baked apple with cream. Cream of celery soup with toast.
4. Breakfast.
Gruel of Cook’s flaked rice or shredded wheat with hot cream.
10 to 11 A. M.
Milk or broth with yolk of egg, and crusts or zwieback.
Dinner.
Puree of dried green peas, zwieback with butter, celery.
3 to 4 P. M.
Cold water or malt coffee.
Supper.
Cream of tomato soup or broth with toast and celery.
DIABETIC FOODS.
Oil, butter, mayonnaise dressing, cream, cottage cheese, Swiss cheese,
eggs, almonds, pecans, walnuts, nut-cream, bacon, veal, lamb, pork,
potato salad, berries and acid fruits in the form of salads, asparagus,
artichokes, raw greens, rye, buttermilk, gluten bread, legumes in
moderate amounts with acids and greens, olives, bran, bran and legume
gelatines.
TABLE OF COMMONLY USED FOODS, GIVING CALORIC VALUE.
Almonds, 10 large 100
Apples, 1 medium 92
Broth, 1 cup 100
Bananas, 1 large 100
Barley, 1 tablespoon, raw 90
Beans, dried, ½ cup, raw 300
Bran, 1 cup 220
Butter, 1 tablespoon 105
Carrots, 1 large 50
Celery, 12 stalks 100
Cornmeal, 1 tablespoon 36
Crackers, 1 Uneeda 25
Cheese, 1 pound American 1800
Cream, ½ cup from separator 230
Cucumbers, 1 large 40
Currants, 1 cup (dried) 700
Dates, 10 260
Eggs, 1 whole 60
Eggs, 1 yolk 48
Figs, 10 large white 600
Rice flour, 1 tablespoon 55
Wheat flour, 1 tablespoon 30
Mixed flour, 1 tablespoon 35
Cornstarch, 1 tablespoon 40
Gelatine, 1 tablespoon 80
Greens, 1 cup 40
Grapenuts, 1 tablespoon 30
Honey, 1 tablespoon 100
Kou miss (or) Kumiss, 8 ounces 100
Lemon, 1 whole 16
Lettuce, 1 head 40
Macaroni, 1 cup (raw) 300
Milk, 8 ounces 165
Oats, rolled, 1 cup (raw) 300
Oats, steel cut, 1 cup (raw) 900
Orange, 1 large 100
Oil, 1 tablespoon 100
Peanuts, 15 100
Peaches, 1 50
Peas, one-quarter pound (dried) 350
Peas, green, 1 cup 150
Prunes, 5 (dried) 100
Potatoes, 1 large 100
Raisins, 10 large 100
Raspberries, 1 cup 60
Rice, 1 tablespoon 50
Syrup, 1 tablespoon 50
Sugar, 1 tablespoon 60
Tomatoes, 1 large 50
Walnuts, 8 100
Wheat, rolled, 1 cup (raw) 250
Whey, 1 cup 100
MEMORANDUM
INDEX TO RECIPES
_Green Vegetables._
Artichokes, 18
Asparagus, 18
Beets, 19
Carrots, 19
Carrot Puree, 19
Corn, 22
Cauliflower, 21
Cabbage, 23
Kale, 24
Kohlrabi, 23
Mushrooms, 22
Mixed Vegetables, 20
Onions, 22
Peas, 20
Peppers, 21
Parsnips, 21
Potatoes, 25
Sauerkraut, 24
Squash, 25
Spinach, 21
String Beans, 21
Tomatoes, 25
Turnips, 24
Vegetable Oysters, 24
_Legumes, Eggs and Cheese._
Beans (baked), 28
Beans, Lima, 29
Beans (raw), 30
Bean and Lentil Puree, 29
Lentils or Peas (baked), 28
Cottage Cheese, 32
Eggs, boiled, 30
Eggs, scrambled, 31
Eggs, pickled, 31
Omelet, 32
_Miscellaneous Dishes._
Cabbage with Rice, 36
Cabbage Rolls, 36
Dumplings with Prunes, 33
Green Peas with Dumplings, 35
Irish Stew, 33
Lima Beans with Carrots, 34
Lentils with Onions, 35
Macaroni with Pea Sauce, 37
Macaroni with Cheese, 37
Mixed Vegetables, 35
Peas with Carrots, 34
Potato Stew, 36
Peas and Chestnuts, 37
Pea Loaf, 38
Pea Cheese, 38
Rice with Pea Sauce, 37
Succotash, 35
Spanish Omelet, 37
_Soups or Gruels._
Asparagus Soup, 40
Apple Soup, 48
Arrowroot Gruel or Soup, 51
Bean Soup, 39
Buttermilk Soup, 41
Blackberry Soup, 49
Barley Soup, 45
Bread Soup, 50
Bread Gruel or Soup, 50
Barley Gruel or Soup, 50
Bran Gruel or Soup, 50
Corn Gruel or Soup, 41
Cornstarch Gruel or Soup, 52
Celery Gruel or Soup, 46
Cauliflower Gruel or Soup, 47
Knorr’s Soup, 39
Cherry Soup, 49
Huckleberry Soup, 48
Milk Soups, 41 to 44
Nut Gruel or Soup, 52
Potato Soup, 49
Plum Soup, 49
Pea Soup, 40
Spinach Soup, 47
Tomato Soup, 47
Water Gruel or Soup, 44
Whey Gruel or Soup, 45
Wheat Gruel or Soup, 51
Raw Cereal Gruel or Soup, 51
Onion Gruel or Soup, 53
Oatmeal Gruel or Soup, 53
Rice Gruel or Soup, 45
String Bean Gruel or Soup, 47
Sago Gruel or Soup, 52
_Cereals, Noodles, Dumplings._
Almond Rice, 59
Apple Rice, 59
Brown Rice, 60
Bread and Milk, 58
Barley, 57
Bran Mush, 56
Bran and Rye Mush, 56
Buckwheat Groats, 55
Boiled Whole Wheat, 57
Baked Cornmeal Dumplings, 62
Bread Dumplings, 62
Cornmeal Mush, 57
Cherry Rice, 59
Currant Rice, 60
Carrot Rice, 60
Crackers and Milk, 58
Directions for Boiling Rice, 58
Dumplings, 61
Macaroni, 60
Noodles, 61
Polenta, 57
Rice Cream, 59
Rice Flour, 57
Raw Wheat, 56
Rylax with Prune Jam, 55
Rolled Wheat, 55
Rolled Oats (cooked), 55
Rolled Oats (raw), 56
Rhubarb Rice, 60
Steel Cut Oats, 55
Tomato Rice, 60
_Breads, Cakes, and Puddings._
Apple Pancakes, 75
Apple-Bread Pudding, 79
Apple Fritters, 72
Bran Muffins, 68
Bread, 64
Bran Bread, 69
Black Bread Pudding, 78
Baked Bread Pudding, 79
Boston Brown Bread, 69
Biscuits, 62
Bread Omelet, 73
Buckwheat Cakes, 76
Cherry Pancakes, 76
Coffee Cake, 65
Cake, 65
Cereal Omelet, 73
Corn Bread, 72
Corn Fritters, 74
Corn Meal Pudding, 78
Crusts, 72
Doughnuts, 73
Egg Toast, 74
Fried Bread, 72
Frosting, 70
Flour Bread Pudding, 78
Fruit Cake, 71
German Pancakes, 75
Hominy Cakes, 73
Imperial Sticks, 72
Mixed Flour, 71
Matzoon Cake, 77
Matzoon Pudding, 77
Pop-Overs, 68
Pompernickle, 64
Pastry, 69
Plum Pudding, 69
Potato Pudding, 79
Plum Pancakes, 75
Pie, 70
Plain Bread Pudding, 77
Rice Fritters, 74
Rye Nuts, 71
Raw Bread, 59
Rice Pudding, 77
Rice Flour Pudding, 79
Roman Meal Cakes, 76
Steamed Bread Pudding, 78
Sago Pudding, 77
Strawberry Short Cake, 70
Sand Tart, 69
Sun-Dried Bread, 66
Snow Balls, 74
Toasts, 66
Vegetable Pudding, 79
White Muffins, 69
_Sauces and Salad Dressing._
Almond Sauce, 83
Butter Sauce, 81
Cream Sauce, 83
Caper Sauce, 82
Cherry Sauce, 82
Horse Radish Sauce, 82
Lemon Sauce, 82
Milk Sauce, 82
Mint Sauce, 81
Mustard Sauce, 82
Mushroom Sauce, 82
Olive Sauce, 83
Tomato Sauce, 81
French Dressing, 94
Honey Dressing, 85
Mayonnaise Dressing, 84 and 85
Syrup Dressing, 85
_Salads._
Apple Salad, 85 and 86
Apple and Banana Salad, 91
Apricot Salad, 91
Asparagus Salad, 89
Banana and Grape Salad, 91
Banana Salad, 90
Boiled Vegetable Salad, 86
Beet Salad, 92
Cereal Salad, 88
Celery Root Salad, 90
Carrot Salad, 92
Cranberry Salad, 91
Cranberry and Celery Salad, 91
Cranberry and Banana Salad, 91
Cranberry and Pear Salad, 91
Celery Salad, 86
Cabbage Salad, 86
Cheese Salad, 87
Cucumber Salad, 86
Corn Salad, 89
Dandelion Salad, 87
Dried Vegetable Salad, 92
Egg Salad, 88
Empire Salad, 88
Fruit Salad in Gelatine, 91
Lettuce Salad, 87
Mushroom Salad, 89
Mixed Spinach Salad, 87
Nut Salad, 87
Olive Salad, 89
Orange Salad, 90
Orange and Banana Salad, 91
Pineapple Salad, 90
Pineapple and Apple Salad, 90
Pineapple and Orange Salad, 91
Peach Salad, 91
Plum Salad, 92
Potato Salad, 90
Radish Salad, 89 and 92
Rhubarb Salad, 89
Spinach Salad, 87
String bean Salad, 89
Tomato Salad, 86
Tomato and Watercress Salad, 87
Yellow Dock Salad, 87
_Fruits and Light Puddings._
Apple Sauce, 95
Apple Snow, 96
Apricot Sauce, 96
Apricot Snow, 96
Apple Tapioca, 96
Ambrosia, 95
Apple Pudding, 98
Apple Sago, 78
Arrowroot Gruel, 78
Banana Gelatine, 95
Boiled Custard, 78
Blackberry Sago, 97
Baked Apples, 94
Baked Apples in Gelatine, 95
Baked Peaches, 94
Berry Tapioca, 98
Baked Apples in Oil, 97
Buckthorn Bark Emulsion, 94
Chocolate Corn Starch, 97
Currant, Raspberry or Peach Pudding, 98
Cranberry Sauce, sterilized, 99
Dried Fruits, 97
Fig Butter, 93
Fruit Tapioca, 97
Gooseberry Pudding, 96
Gooseberry Compote, 96
Ground Dried Fruit, 94
Lemon Filling, 99
Peaches with Cream, 97
Pineapple Gelatine, 95
Plain Junket, 99
Rhubarb Pudding, 98
Rhubarb Wine, 99
Strawberries with Cream, 97
Stewed Blackberries, 96
Stewed Huckleberries, 97
Sterilized Dried Fruits, 93
Soaked Fruit, 93
Tomato Tapioca, 97
_Fluids and Gelatines._
Apple Barley Water, 106
Albumen Water, 106
Almond Milk, 107
Boiled Milk and Cream for Table Use, 101
Boiled Milk, 102
Barley Water, 102
Bran Tea, 104
Buckthorn Tea, 105
Bran Gelatine, 106
Bean Tea or Broth, 109
Clabber, 103
Camomile Tea, 105
Cocoa Shells, 108
Coffee, 108
Cocoa, 109
Eagle Brand Condensed Milk, 103
Fruit Lemonade, 107
Fennel Tea, 105
Flaxseed Tea, 106
Irish Moss, 106
Kumiss, 102
Lemonade, 104
Lemonade with Egg, 107
Legume Gelatine, 109
Milk, 100
Malted Milk, 104
Milk Eggnog, 107
Malt or Cereal Coffee, 108
Preparation of Modified Milk (raw), 100
Pasteurized Milk, 102
Pea and Lentil Soup, 109
Rice Water, 102
Raw Green Pea Juice, 106
Rye Lemonade, 108
Scalded Milk (Modified), 101
Sterilized Milk (Modified), 102
Strawberry Milk, 108
Toast Water, 104
Toast and Apple Water, 104
Unfermented Beer, 105
Whipped Sour Milk, 103
Whipped Sweet Cream, 103
Whey, 105 and 106
Water Eggnog, 107
------------------------------------------------------------------------
IMPORTANT WORK ON DIET JUST PUBLISHED
DESTRUCTIVE AND CONSTRUCTIVE FOOD MIXTURES
By DR. AXEL EMIL GIBSON.
In this volume Dr. Gibson has given to the health-seeking world a System
of Diet by which palatableness of taste is combined with perfect safety
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OAKLAND, CAL.
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WITH FOOD FOR THE TRAVELER.
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DR. DORA C. C. L. ROPER
R. F. D. No. 1, Box 188,
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Kindly mention =Vegetarian Supplement= when Writing to Advertisers.
------------------------------------------------------------------------
TRANSCRIBER’S NOTES
Page Changed from Changed to
85 Add the yolk or one or more Add the yolk of one or more
eggs, stir well, then slowly add eggs, stir well, then slowly add
140 A daily evacuation of the bowls A daily evacuation of the bowels
is not always a sign that the is not always a sign that the
stomach stomach
● Typos fixed; non-standard spelling and dialect retained.
● Enclosed italics font in _underscores_.
● Enclosed bold and blackletter font in =equals=.
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