TX US \ M a^\ MAZDAZNAN ENCYCLOPAEDIA oi DIETETICS AND HOME COOK BOOK COOKED AND UNCOOKED FOODS WHAT TO EAT AND HOW TO EAT IT DR. O. Z. HANISH PUBLISHED BY THE MAZDAZNAN PUBLISHING COMPANY CHICAGO, ILL. 1904 MAZDAZNAN ENCYCLOPAEDIA 2£ DIETETICS AND HOME COOK BOOK COOKED AND UNCOOKED FOODS WHAT TO EAT AND HOW TO EAT IT **Pick out what's besty Nature will do the rest." Secon& Edition PUBLISHED BY THB MAZDAZNAN PUBLISHING COMPANY CHICAGO, ILL. 1904 LIBRARY of CONGRESS Two Copies Received MAY 3 1904 Oooyrleht Entry g-t. ^ -2. O COPY B / Copyright 1904 by the Mazdaznan Publishing Co. Chicago, 111. FIRST EDITION. Strange to say, that notwithstanding the many hundreds of cook books placed before the public within the last decade, still another comes having more or less points of superiority. If it were not so, the law of evolution would be disregarded. Every careful thinker cannot fail to see the want of radical reform in modern culinary art. That present modes of pre- paring foods for the human 'stornach do not conform with the universal law of nature is evinced by prevailing wide- spread misery and distress. That there are two ways of living cannot be disputed. Choose the right way and happi- ness and longevity will be the reward. It is the mission of the Mazdaznan Home Cook Book to reveal the narrow way, wherein no one may err, which leads to peace and harmony in the Father's house. All the recipes herein given have been carefully formu- lated, and if reasonable attention is given them they cannot fail to please. As they are in harmony with the law of health, all foods prepared according to their instructions will effectually "take up the white man's burden." The Mazdaznan Home Cook Book is in accordance with the teachings of philosophy, which holds that ideas and actions are controlled according to our breathing and diet. Wheat being the standard of the life-building tissues in man, a meal must necessarily be equal in proportion to the elements found in wheat. Otoman, Prince of Adu$ht Chicago, 1901. SECOND EDITION. The first edition of the Mazdaznan Home Cook Book is entirely sold, and the demand for another Cook Book has been expressed on all sides, so the publication of a second edition has been decided on. The ready sale of the Cook Book shows that people will eat, of whatever creed, color or caste they may be, and that the question of food, even by those who deny the reality of matter, is the foremost topic, if not of most vital importance, making all further argu- ment unnecessary for the reason that after all they will eat. This being the case, we are encouraged to furnish our kind friends with a Cook Book that will cover the requirements and demands of our age with the hope that it may tend to- ward the study of the economy of life, insuring health and happiness physically and the broadening of mind, soul and spirit intellectually. With blessings of all good things, Otoman, Prince of Adusht. Chicago, 1904. CONTENTS. PAGE. Breadmaking 7 Bread 12 Gems and Pancakes 18 Cereal Foods 20 Beverages 24 Cakes 32 Candies 38 Condiments and Spices 40 Croquettes 41 Dairy Foods 42 Dressings 43 Sauces 45 Eggs 48 Fritters and Patties 53 Fruits 57 Jellies 63 Meat 64 Nuts 66 Oils 69 Pickles and Catsup 71 Pies 72 Puddings and Custards 77 Salads 82 Sandwiches 86 Soups 88 Full Dinner Dishes 94 Vegetables 104 Miscellaneous Dishes no 6 CONTENTS-Continued PAGE. Health Rules 117 Dietary Rules 118 Dietary Foods 119 Raw Food Department 123 General Food Rules 124 Beverages and Drinks 126 Bread 128 Cereals 130 Cakes 131 Creams and Dressings 132 Eggs 134 Salads 135 Soups 138 Dietary in a Nutshell 139 MAZDAZNAN ENCYCLOPAEDIA of DIETETICS AND HOME COOK BOOK BREAD-MAKING. The most important problem which confronts the health- seeker is that of bread-making. Unless acquainted with the chemistry of cookery, erroneous ideas and actions often lead to the production of an article fit only for a gatling gun. An old aphorism has it that "bread is the staff of life," but bread as it is made today by the majority of housewives could fittingly be dubbed the "staff of death." With refer- ence to the aphorism, we might suggest its analysis. "Staff of life" would literally mean "supporting life," and in this sense it would be advisable to know the kinds of bread which are and are not life supporting, that discrimination may the more easily be made. The bread used by the majority of American and Euro- pean people is made from white wheat flour, or fine flour, and contains 75 per cent starch. As there is no nutriment in starch, this kind of bread leads to partial starvation. Many physical and mental derangements may be traced to its excessive use. Budding manhood and womanhood sub- jected to the strain of school-room work, often reaps as its 7 reward the blighting touch of brain fever instead of a meri- torious education when nerve force is depleted by partaking unwisely of carbonaceous foods. Children sheila not be given white bread, especially when spread with butter. It acts as a slow poison to their systems and lays the founda- tion for untimely ill health. All superfine flours, such as High Patent, Fancy Patent, and numerous others now on the market, are sadly deficient in food values, which have been lost in the milling process, and it is neither profitable nor safe to use them to any extent in bread-making (biscuits and hot cakes are included in the category). There is a white flour called "low-grade," procured gen- erally only at a flouring mill, which contains good food value. It is a creamy-yellow in color, and if properly used will make nutritious bread. The cost is less than one-half that of the "high patent," and it is far superior as a food, though, of course, somewhat inferior to the whole-wheat or graham flour. Most graham flour on the market is merely a blending of patent flour and coarse bran. Whole-wheat flour is not truly whole wheat, but is merely called so because of the demand for whole-wheat flour. The whole of the wheat ground never makes fully pure white flour, but is rather yellowish and when baked into bread is of a dark color. The whole wheat ground in a Mazdaznan Mill will give better satisfaction in the making of bread than any flour ground in a regular mill, unless that mill uses the old-fash- ioned stones for grinding purposes. But even then the flour should be used while it is fresh and not be exposed to air and moisture. For daily use unfermented bread only should be used for food, as yeast bread increases the fermentative action, de- stroying the life-giving properties of the food and forcing alcoholic productions upon the organism which proves detri- mental to the heart, consequently the nervous system. After a little practice it will become just as easy to make the unfermented as it is to make yeast bread. The secret of making unfermented bread, and making it light and sweet, is to have fresh flour, using it while warm. Metal burrs affect the grain in grinding to a great degree, especially when the metal becomes heated during the milling process. It is an established fact that corn which has been ground in an old-fashioned mill will rise when baked even without baking powder, and, in fact, be lighter and more palatable than corn ground in roller mills. Roller ground corn neces- sitates the use of baking powder, and when used for such purpose never comes up to the old-fashioned corn bread. What is true of corn and wheat is also true of every other grain and cereal. It has been demonstrated by chemical analysis and in- numerable experiments that wheat contains all the elements necessary to sustain life indefinitely. By the use of whole- wheat and graham flour the "staff of life" will ever be at hand to stay the presence of the "grim destroyer." Many new brands of such flour are now on the market, all pos- sessing points of merit. Next to wheat, as food grains, come rye and barley. Barley, though rich in nitrogenous matter, is deficient in true gluten and must therefore be mixed with either wheat or rye to make good bread. Rye contains more saccharine than does either wheat or barley, and its nitrogenous mat- ter is closely allied to casein, making it an admirable food. Oats as a food can be considered as such only during cold weather, or in the northern clime, but even then it must be combined with enough vegetables or fruits to eliminate its heating properties. Combined with other grains it serves a good purpose in its own season. Oatmeal porridge, unless cooked in a double boiler for from five to seven hours, is practically indigestible and exceedingly harmful to children. Buckwheat should be used sparingly on account of its heating properties. It will overheat the blood and cause skin eruptions unless combined with the free use of large quantities of fruit. Rice, when unpolished, serves as an excellent article of food, and combined with fruits and vegetables is equal in. nourishing properties to that of wheat, providing it is not swamp-raised. Polished rice, sago, tapioca, arrowroot, etc., are from 75 to 90 per cent starch and may be used spar- ingly when combined with foods of greater value. Maize, or Indian corn (yellow variety), is rich in carbon in the form of oil, and very valuable as food in cold cli- mates for generating bodily heat. Little, if any, should be 9 eaten in summer. Corn meal readily spoils because of the case with which the fatty matter undergoes oxidation. White, or southern, corn contains less oil and may be used as food at all times of the year, though with less benefit than wheat or rye. The use of yeast in bread-making is not advisable unless baking is thorough. The process of fermentation, when not checked by sufficient heat during baking, continues after the bread has been taken into the stomach, and when that organ is in a weakened condition great distress is a result. Statements have been erroneously made that the yeast plant is destroyed during baking, but if investigation is made \t will be found that the crust is practically the only portion of a loaf of bread which is entirely free from ferment. All this may be demonstrated by soaking a piece of white yeast bread in a cup of warm water for about four hours and noting the changes which take place. White yeast bread should not be eaten unless it has been toasted to a golden brown in a moderate oven, but not on top of the stove. The browning process changes the starch to dextrin, which is nutritious and easily digested, and also effectively destroys the ferment. Scientific investigation has shown that the excessive use of white yeast bread is one of the prime causes of inebriety. As there is a considerable amount of alcohol in this kind of bread, its use creates a morbid craving for ardent liquors. This accounts for the reason why many persons are wedded to white yeast bread like a bibber to the morning glass. Should those sanctimonious, motherly souls, working so diligently in the ranks of the Temperance Societies, turn their attention toward the exclusion of meat, yeast bread and starch foods from the family table, intemperance would be a thing of the past. Hot bread, rolls and biscuits for supper are synonymous with "midnight visions," delightful sensations in the epi- gastrium, and timely visits from the family doctor. A word to the wise is sufficient. The "sour-dough" method of bread-making should be decried. It is indelicate, and savors of degeneration. The same may be said of "soured-batter" hot cakes. Cooking changes conditions to a certain extent, but does not remedy the evil. The human stomach is not a fitting receptacle for such ferment, it having passed beyond that stage eons ago. 10 Baking powders, as a rule, are not blessed with purity, and most of their effervescing properties are due to the presence of alum and ammonia, both highly injurious to the system. Pure baking powder is composed of tartaric acid and bicar- bonate of soda, and the mixture of these two chemicals forms rochelle salts. The habitual use of bread made with this agent, though it might be termed medicated, is very un- healthful, producing dyspepsia and various stomach ail- ments. "Sour-milk-and-soda" may be classed with the objection- able methods of bread-making. It is almost impossible to judge the correct quantity of each article to use, and an excess of either will result in a disordered stomach. Flour should be kept dry, as the least dampness will affect it. Bread made with milk will be whiter and better than that made with water. The milk should be boiled, not heated, and not allowed to get below lukewarm temperature. Milk bread needs little or no shortening, and less flour is required than when water is used. An earthen vessel should be used in preference to wood or tin, as it can be kept cleaner and will preserve the temperature of the "sponge" better. u BREAD. PROMOTIVE BREAD. Grind up one pound of seeded raisins with three table- spoonfuls of flaxseed ; add two pounds of coarse flour and mix and bake in same manner as unfermented bread. Use it after stale. Slice it into one-half inch slices and expose to the sun before putting into bread box. For constipation troubles, very good. UNFERMENTED WHOLE-WHEAT BREAD. Grind wheat grain in a Mazdaznan Mill. Grind it me- dium coarse. Grind as much as you expect to use, as fresh ground flour will rise more readily and retain its natural aroma and sweetness. Take a quart of lukewarm water, one tablespoonful salt, two tablespoonfuls sugar and two tablespoonfuls cooking or olive oil. Stir the flour into the liquid until it forms a light paste. Stir rapidly and thor- oughly. Cover the dish with a cloth and set in a moderately cool place for from three to six hours in accordance to the season. The partly coarse wheat will swell and become aerated, consequently making the dough light. When ready for working the dough add a little finer ground flour and knead it with your hands for about half an hour until it becomes gummy and rolls up like a ball, but it should not be stiff. Put into well-oiled pans which are covered or sealed. Fill pans not more than two-thirds. Place the pans at once in a moderately heated oven. Let the bread bake for three hours before moving it. It should bake for at least four hours. It is well to have a little tin can filled with water at one corner of the oven which will improve the baking of the bread by virtue of moistened heat (steam). If you want a soft crust, roll bread in a wet cloth for one to two minutes as soon as it comes out of the oven, or brush 12 it with a brush dipped in water and then rub off with the beaten white of an egg. When cold wrap the bread in wax or oiled paper, seal and put away or put bread into an earthenware crock, set in a dry place, keeping crock cov- ered with paper. This bread thoroughly baked will im- prove with age. It digests easily and promotes action more readily than any other food. SWEET BREAD. Grind two-thirds of a pound of seeded raisins in your vegetable grinder. Take a quart of lukewarm water, one teaspoonful of salt, two or more spoonfuls of almond or olive oil (or any vegetable oil), stir it all together in the water, and until the raisins seem to be all dissolved. Then stir into it home ground wheat (partly coarse) until all forms quite a firm consistency. Cover the dish with a cloth and allow it to stand over night. Then knead the same as you would when making the plain un fermented Oriental bread. Bake in a slow oven for two to two and one-half hours in covered pans. The above dough may be used for fritters by adding a well-beaten egg to the consistency and frying it in plenty of hot olive or vegetable oil. ORIENTAL FRUIT BREAD. To one quart of lukewarm water add a pinch of salt and a small teacupful of olive oil. Wash and seed a pound of dates, put all or nearly all of them in the water. Grind your wheat very coarse on a Mazdaznan Mill and add enough of it to the above to make it like chicken feed. Do not have it too moist. Prepare it at night before going to bed. In the morning put in the rest of the dates and about half a pound of the seeded raisins. Work it into the con- sistency of gum. Do it with your hands. Use covered pans. Put a little of the dough into the pan and sprinkle with raisins. On top of this put in more dough and again raisins and so on until all of it is in the pan. Cover the pan and set in an oven of slow fire. Place a big pan on bottom of the oven, fill with water, putting the grate on it, and on this place your bread pan. Keep the lower pan always filled with water. You may bake this bread for six hours. It will be 18 perfectly soft and exceedingly palatable. To steam it you may put it in pails and hang them in the boiler, but be careful that no water gets into your bread pails, and boil for six hours. Sometimes it is well to add a little water and work the flaxseed in. Always grind your own flaxseed, and if you want the bread to be sweet, without any aftertaste, use the whole flaxseed. This bread will answer many demands by those of organic complications as well as others. Sliced and toasted this bread will make rich blood. BREAD STICKS. Take two cupfuls of milk, one well-beaten egg, one small teaspoonful of salt, three cupfuls of whole-wheat flour, freshly ground on the Mazdaznan mill, one teaspoonful of oil, or sterilized butter. Beat the mixture out in the open air, if possible, for three-quarters of an hour, or until it cleaves from the pan, and put immediately into hot bread- stick irons and bake for thirty minutes in a hot oven. The above mixture is sufficient to fill the irons No. 22 E. These sticks are particularly suitable for dyspeptic and consti- pated persons. ORIENTAL CORN BREAD. Bring one pint of water, salted to taste, to a boil. Stir enough meal into it slowly to make a thick mush. Take it off the fire and beat it hard with a spoon. After it has be- come somewhat cool, beat into it two or three yolks of eggs, adding a little oil or clarified butter to it. Beat the whites of eggs thoroughly and now stir them into the consistency perfectly. Oil the pan, put the batter into same and bake for about half an hour in hot oven. SUN-BAKED BREAD. An excellent summer food. Take coarse ground flour, moisten it with oil and water; salt it to taste. Knead and beat the dough in a shady place. While beating add or spray water over the dough gradually. When light in con- sistency, make into thin layers the size of wafers. Heat some iron plates or pans and spread upon them oiled paper, 14 and on that put the cakes. Set out in the scorcliing sun and let them bake all day. They will prove very palatable. If made in large quantities to keep, it is well to put them into oven to rebake. They will keep almost indefinitely. Instead of oil, fine ground nuts, like pine, Brazil, or chestnuts and almonds, may be used, either separately or combined. This bread, eaten with fruit, will act mildly upon the bowels. CORN BATTER BREAD. r'ut one-half a pint of buttermilk in a pan and stir into it two teacup fuls of white cornmeal. Dissolve one-half tea- spoonful of soda in one-half cupful of milk and stir this into the above gradually. Now add two well-beaten eggs, one teaspoonful of oil and enough salt to taste. Bake slowly until brown. SALT-RAISED BREAD. Pour upon a teacupful of milk sufficient boiling water to bring it to blood temperature, about 90 degrees F., — higher temperature will result in failure — add one-fourth teaspoon- ful each of salt and sugar; stir in one large tablespoonful cornmeal, or graham flour, and two teaspoonfuls wheat flour ; mix all together to consistency of pancake batter and set to rise by placing bowl containing the batter in warm water ; should water gather on top, dust in a little flour and stir. If set in the early morning it will rise at noon. Mix as other bread, put in earthenware pans if possible, and let stand until light, when it is ready for the oven. If used with plenty of fruit it will not be harmful. Be sure not to use drinks of any kind when using salt-raised or yeast bread. TABLE BREAD. To two quarts flour add one teaspoonful salt, one tea- spoonful sugar, two tablespoonfuls clarified butter, or pure olive oil or nut meal. Mix one-half cake hop or com- pressed yeast with one pint lukewarm water, previously boiled, pour into middle of flour while stirring with wooden spoon until proper consistency for dough is attained, using more flour or water as may be needed. Knead the mass for 15 half an hour or more. If properly stirred and kneaded it will rise to double its size in four hours. Knead again with a little flour, shape into loaves and place into well-oiled warm pans. When sufficiently raised, place in heated oven, adding heat after fifteen minutes' baking. Bake one hour. When done, take out of pans and brush with water or milk. POTATO BREAD. Take five boiled potatoes, put through a colander, add two and one-half quarts lukewarm water, one cake yeast foam thoroughly dissolved in one-half cupful lukewarm water, sufficient flour to make the thickness of sponge cake. Beat ten minutes and put into warm place to rise over night. In the morning add one tablespoonful salt, two tablespoonfuls sugar, "low-grade flour" enough to make stiff dough. Put on bread-board, w^ith flour to prevent sticking, then knead with knuckles and fists for half an hour. Put in warm place to rise ; do not cover. When light, shape into loaves without kneading. When loaves are in pan, run a fork through them several times. When sufficiently raised, bake in hot oven for forty-five minutes, then change position of pans and bake fifteen minutes longer. GRAHAM BREAD. To one quart "sponge" add two parts graham flour, a lit- tle Indian meal, salt. Wet up, mix, add half a teacupful of molasses to a loaf. Have the dough very soft. Knead well and set to rise. It takes longer to rise and longer to bake than white bread. Bake in a steady oven for about two hours. WHOLE-WHEAT BREAD. Make "sponge" from one-half cupful lukewarm water, one cupful white flour and one-half cake yeast dissolved in one- fourth cupful lukewarm water; cover and set in a warm place, about 90 degrees F., until light and foamy. Add one- half cupful scalded milk cooled to lukewarm, one-half tea- spoonful salt, sufficient whole-wheat flour to make a stiff dough. Knead thoroughly, mold into a loaf, put in a warm le buttered pan, cover closely and set in a warm place until it rises to double its size, then put in a hot oven. After fifteen minutes, lower the temperature and continue baking for one hour. Rye and graham bread made the same way, but require longer baking. STEAMED BROWN BREAD. Take one pint each whole-wheat flour and southern white cornmeal, one teaspoonful baking powder, one teaspoonful salt; mix thoroughly and add one-half pint sweet butter- milk or sweet milk, one-half pint sweet almond milk, one cupful pure maple syrup, or sorghum, one cupful seedless raisins. Beat well together and put into buttered double- boiler and steam four hours, then brown in hot oven. BROWN BREAD. Take one pint of white "sponge" and add one and one- half quarts of fresh graham flour, one tablespoonful sugar, one tablespoonful salt, and sufficient lukewarm water to form a stiff batter. Knead it thoroughly for about half an hour. Set to rise at an even temperature; when light, knead into loaves, using sufficient white flour ; let rise to about double the size and bake one hour in hot oven. Have pans well oiled or buttered. Do not mix batter over night. RYE BREAD. Make "sponge" of one quart warm water, one cake com- pressed yeast (or one teacupful wet yeast), thicken by add- ing sufficient rye flour to make a batter ; put in a warm place to rise over night; in the morning scald one pint cornmeal and when cool add to "sponge." Stir in sufficient rye flour to make a dough thick enough to knead ; knead very little, put in deep pans, let rise again, then put into oven and bake one and one-half hours. SUN-DRIED. Slice salt-raised bread and allow it to dry out thoroughly by heat of the sun. Used with fruit or fresh vegetables will prove beneficial even to the dyspeptic 17 GEMS AND PANCAKES. CORN MUFFINS. Two cupfuls white cornmeal, one teaspoonful baking pow- der, two eggs well beaten, one and one-half pints sweet milk; stir well together and bake in hot buttered pans for thirty minutes. WHOLE-WHEAT MUFFINS. Three cupfuls whole-wheat flour, two teaspoonfuls pure baking powder, mix by sifting thoroughly. Put one beaten egg in one and one-half pints milk, add one tablespoonful melted butter, then stir into the dry mixture. Bake in gem pans in hot oven for twenty-five minutes. GRAHAM OR RYE GEMS. To one or two cupfuls of graham or rye meal add two teaspoonfuls of pure baking powder, one cupful sweet milk, two tablespoon fuls melted butter; stir quickly and bake in gem pans twenty-five minutes. DOUGHNUTS. Cream together one-half cup of butter and one cup of sugar ; add one cup of milk, two beaten eggs, one teaspoonful of cinnamon, and one pint of flour that has been sifted with a heaping teaspoonful of baking powder. Add enough flour to make a soft dough. Roll into a sheet nearly an inch thick and cut into shapes with a cutter. Fry to a golden brown in a kettle of boiling oil. In taking them out be careful not to pierce with a fork ; drain on soft brown paper. 18 CORN PONE. Take one quart yellow cornmeal, one-half pint white wheat flour, one teaspoonful each of salt and baking powder, one tablespoon ful clarified butter or olive oil, one egg; add sufficient sweet milk to make a soft dough. Put in oiled bread pan and spread over top one-half cup thick cream. Bake to a dark brown in hot oven. PRAIRIE GEMS. Take three cups of well-sifted flour. Be sure to use an earthenware or china bowl which you warm before sifting flour into it. Take one teaspoonful of salt and three table- spoonfuls of sugar. Stir it all well. Take three cold eggs and beat them well. Add to the above and keep on beat- ing for ten minutes ; put into well-oiled pans and bake quickly in hot oven. GERMAN POTATO PANCAKES. Grate six large raw potatoes and one onion fine ; add three well-beaten eggs, one tablespoonful of sugar, three table- spoonfuls of flour to bind the mixture ; salt to taste. Mix as you would griddle cakes and fry in hot olive oil until brown and crisp. Serve with apple sauce. ALL-DAY PANCAKES. Take one cupful sifted flour ; add one-quarter teaspoonful salt and one tablespoonful sugar. Stir it all well. Add one well-beaten egg and thin down batter with lukewarm milk. Beat the batter well and let it stand for half an hour. The pan should contain about one-half inch full of oil. Pour spoonful after spoonful of the batter into the pan at various places, for the smaller the cakes the nicer they will be. Turn them as soon as the underside begins to turn a brown color. Let no draft strike them while baking. Let them bake nice and crisp and you will be able to use them even when cold. l» CEREAL FOODS. In the preparation of cereals for food there is a great advantage in roasting before boiling. Roasting or browning changes the starch into dextrin, which is easily assimilated, while boiling only forms it into a slimy mass, which is diffi- cult to digest. The saving of time is an important item, especially when preparing breakfast, and grain preparations first baked require only five to fifteen minutes' cooking, while in a raw state they must be boiled from one to seven hours to make them edible. Rolled wheat may be sufficiently cooked in one hour, while cornmeal and oatmeal require five to seven hours' careful boiling. All wheat preparations, such as farina, wheatlet, farinose, etc., should be sprinkled dry into a saucepan of boiling water. Stir until they reach the boiling point and begin to thicken, then push back where they will boil slowly for forty- five minutes. Do not cook them in a double boiler, because the heat generated is not sufficient to separate the starch cells without prolonged cooking. The average tempera- ture in a double boiler rarely exceeds i8o degrees F., which is only adapted to the proper boiling of eggs, other foods requiring not less than 212 degrees. If possible, prepare your own cereals as the aroma of freshly ground and prepared grains is the essence of the life of the grain. All grains or grain preparations, as rice, sago, tapioca, hominy, etc., should be boiled over a quick fire. Pulses, like beans, peas, lentils, etc., are counted among the vegetables and require treating whether in a ripe or green state. When rolled or flaked are to be used the same as sago or rice and are best when combined with the latter. Grains as well as pulses may be used with milk or fruit juices and prove nourishing when combined with nut creams freshly prepared. Oils used with grains and pulses should be added with the water so as to allow thorough mixing, thus making it more digestible. In ordinary cases oil will not be readily digested unless cooked. The old-fashioned oatmeal, rolled and flaked oats and wheat are in many respects more commendable than the 20 predigested foods or toasted preparations. Rolled wheat and oats put in the oven to dry, but not toasted, will prove a more palatable dish than any of the scientifically pre- pared dishes. When eating grains prepared or unprepared a quantity of fruit or fruit juices should be combined. Avoid sugar on cereals, especially when milk or cream is used, as their mixture causes rapid fermentation and pro- duces dyspepsia. If you require sweets, use sweet fruits. STEAMED WHEAT. Take a cupful of whole wheat and soak for several hours or over night, if in winter. During summer soak for four hours only. Soak only in as much water as the wheat will absorb. Put it into a fine wire sieve and place the sieve over a kettle of boiling water, covering the pot so the steam will pass through the sieve containing wheat. One minute of steaming is all that will be necessary to give the wheat a most delicious flavor and taste. Eat with oil or cream, or with ground nuts. PLAIN DISH. Wheat soaked over night and boiled from four to seven hours over a slow fire until popped open, eaten with cream or oil, proves to be one of the most nourishing dishes. A bowlful of this wheat will prove more satisfactory than all the scientifically prepared dishes on the market ten times in quantity, besides you know you are eating pure food. PLAIN WHEAT DISH. To one cupful of wheat coarsely ground and soaked over night or for a few hours, use one egg well beaten and one- half cup of cream added to it, which you pour over the wheat. Use neither salt nor sugar. You can get your grocer to grind the wheat for you if you have no grinder of your own. F'^r a change you can soak a few raisins with the wheat, which gives it a decided flavor and sweet taste. A few blanched almonds, ground and mixed in with toasted 21 wheat flakes or soaked wheat, will furnish a nice dish. In- stead of the cream and where something warm is preferred, hot cereal drink may be poured over the wheat. ORIENTAL WHEAT DISH. Pick the wheat clean and wash twice. Expose it to the sun for several hours. Then soak it for six hours or less. Boil it in the water it was soaked in, adding more water when needed, for four hours until perfectly soft and open. Put it in an earthenware dish and pour over it quite a quan- tity of oil that has been used for frying fritters, etc. Salt it to taste and set in the oven for fifteen minutes, leaving the dish uncovered. When served will have a flavor de- cidedly pleasant to those who had a taste for meat. POPCORN. Pop as usual and grind moderately fine. Use one tea- spoonful ground peanuts or almonds to every three table- spoonfuls ground popcorn. Serve without milk. CRACKED WHEAT. Brown a quantity of cracked wheat in a moderate oven; sprinkle into a saucepan of boiling water and boil for thirty minutes. Cream or cocoanut butter may be added. GRAINOL. Rebake slices of stale whole-wheat bread in a moderate oven, break with a rolling-pin or grind on mill to any de- sired fineness. Four tablespoonfuls will suffice for one meal. If white bread is used, double the amount for each dish. Serve with cream, but without sugar, SWEET CORN. First-quality sweet corn, parched and ground moderately fine and soaked in cream or milk, makes a very wholesome dish. If boiled five minutes before serving, the flavor will be greatly improved. >2 CREAM TOAST. Make a cream by adding to one quart boiling milk one tablespoonful white flour blended with sufficient cold milk to form a smooth paste ; boil until smooth and creamy, stirring constantly. Add a little salt and one teaspoonful cocoanut butter. Toast a number of slices of white bread to a golden brown in a moderate oven, pour over each piece separately sufficient boiling water to soften, drain and lay on plates and cover with the cream. Very delicious and a splendid dish for convalescents. SHREDDED WHEAT. Brown the biscuits in slow oven, break with rolling-pin or grind in mill. Serve with milk or cream. The addition of almond or walnut butter will greatly improve the flavor. Obese persons should eat such preparations without cream or nnts. FARMERS' RICE. To one cupful whole-wheat flour add pinch of salt an3 sufficient cold milk to form dry rivelings ; add milk slowly and work with spoon by rubbing to prevent formation of large lumps. One beaten egg may be used instead of milk. Put two quarts milk in graniteware pan, set on fire and when boiling point is reached, stir rivelings in slowly. Boil slowly fifteen minutes, watching carefully to prevent burn- ing. Very nutritious and greatly appreciated by all having unperverted appetites. GRAINUTTA. Cut into thin slices stale whole-wheat and rye bread; remove the crust, using inside of bread only. Allow it to dry out thoroughly, then put into moderate oven and allow both sides to become a dark-yellow color. When cold, grind or roll to medium fineness. Sack or put in jars and keep in dry place. Before serving, place into moderate oven for a few minutes. Serve with nut food or cream. Use two-thirds of wheat to one-third rye bread. The outside crust can be preserved for making symposia, 23 BEVERAGES. The habit of tea and coffee drinking has fastened itself upon the American people to such an extent that freedom therefrom can be attained only by persistent effort and added mental force. The present fast age requires a careful hus- banding of nervous energy to achieve success, and stimulat- ing beverages offer nothing but a stumbling block to higher aims and aspirations. The evil effects of tea and coffee are too well known to be dwelt upon at length ; suffice it to say that habitual drinkers will find a decided relief from their stomach and nervous troubles if cereal coffees and other beverages are used as substitutes. With a little study and experiments most delicious and appetizing drinks may be prepared that will prove of benefit to the suffering and aid the mentally inclined in his search of knowledge by virtue of a better active mind. CHINESE OR JAPANESE TEA. All teas, whether Japanese, Chinese or Russian, so called, have more or less merit for medicinal purposes, but are absolutely injurious when combined with foods or meals. The only proper way of preparing teas is to pour a small quantity of hot water upon the tea leaves and allow them to develop, the time varying, in accordance to the kind and age of the tea, from three to fifteen minutes. As soon as leaves are developed, pour all the boiling water desired into the pot and repour into another pot, throwing away the dregs. If you put a piece of licorice-root or sandelwood into the teapot while tea is developing you will run no risk as to the thein which is the poisonous principle contained in all teas. Teas are to be used in cases of fevers, colds and lung troubles only, and then in moderate quantities and mild. Used without sugar and cream the tea will prove of great 34 value, particularly on cold winter nights, and also in the summer, "as a tonic whenever feeling intestinal contractions due to eating unripe fruits and vegetables. Otherwise do not use teas lest they will go back on you in cases of emergency. ARABIAN COFFEE, Or berry coffee, so called, is not a drink or food. It is for medicinal purposes and for that reason is only an occa- sional drink. If rightly prepared it may be used more fre- quently during the cold winter months, particularly on holidays. The fact is that for commercial reasons coffee is not allowed to ripen. It is picked green and develops poisons which prove injurious to the liver as well as kidneys. Ripe and well-seasoned coffee, stored for two or more years, then roasted only as occasions demand, may be used with less injurious results, if any. But even then coffee is not to be used as a drink with meals, but merely as a light stimulant, consequently as a vesper or evening drink on social occa- sions. PROPER USE. Roast your own coffee. Get as old a coffee as you can for that reason, or store it yourself. When roasting do not roast it too dark. When done rub the coffee beans with the white of eggs and immediately after with clarified butter. Keep in dry place. Grind the coffee only for immediate use. Grind it fine but not floury. Always make what is known as drip coffee. For that reason keep a well-cleaned flannel cloth or a double layer of cheesecloth. Put the coffee into cloth and tie it over the pot. Pour about a cupful of hot water over it, and let it stand for one minute and then pour all of the boiling water over it as desired. One heaping teaspoonful of fresh-ground coffee is all that is needed for an ordinary-sized cup. Do not use sugar with your coffee. When cream is used be sure you pour the cream into your cup first and then the coffee. It will act mildly on the liver and intestines. All coffee should be sipped hot. In cases of stomach troubles and troubles of the intestines, cramps and spasms, drinl< hot black coffee with a little rum 26 SPIRITUOUS LIQUORS. Our abnormal methods of living necessitate the use of spirituous liquors as a medicine, but as habitual drinks they are an abomination and are to be decried. There are organic troubles where champagne, grape brandy, Jamaica rum. Anise whisky and malt beer will prove of inestimable value in cases where spirituous drinks have never been used, in a normal body these liquors will act like magic and prove excellent means to desirable ends. If used in cases of emergency only we shall have no need of raising the absti- nence question. In stomach, liver and consequent heart troubles, chills and fevers, use salt brandy as a means of relief, abstaining from food until the trouble has subsided. SALT BRANDY. To prepare salt brandy add to a pint of old brandy one teaspoonful of well-sterilized and finely-powdered table salt. Shake well. Keep bottle in a cool dark place. Use one to three teaspoonfuls, according to severity of the case and age. When body does not perspire within half an hour drink elder-blossom tea freely, two to three cups as hot as can be borne, repeating the dose. An ""failing remedy in all troubles, acute and otherwise. OIL DRINK. When fatigued and somewhat irregular take one tea- spoonful of olive oil, beat it and cut it with the juice of half a lemon. As soon as it begins to froth beat one cupful of boiling water over it and sip it slowly. Use two or more times a week. Excellent after a fast during cold weather. SWEET TASTE IN MOUTH. Gather wild rose blossoms in season and dry them. Put them in an earthenware or close jar. After meals wash the teeth and rinse the mouth well and use a few of the leaves, which should be chewed thoroughly and slowly, swallowing the liquid only. This process will give a sweet breath, while a mild tea made from the blossoms will give a clear tint and a beautiful skin, when drank one-half hour after meals. CEREAL DRINKS. In preparing cereal coffees, herb teas, or cocoa, it will be found that just the least speck of salt and an egg shell added to the articles upon which boiling water is to be poured will improve the drink considerably and aid digestion admirably. MORNING DRINK. Take one dozen each of dates and Italian chestnuts. Grind or chop them fine. Pour a quart of sweet evening milk over them. Stir a little. Set aside for an hour or more. If to remain over night grind the dates and chestnuts coarse. When to be used strain through a cloth or fine wire sieve. You may boil the consistency after an hour's soaking, bring- ing it to a boiling point slowly. When boiling a pinch of salt will be required. For infants or invahds add it to the wheat, oat and barley gruels, which will prove an excellent food acting lightly upon the bowels. WHEAT COFFEE. Roast two pounds of whole-wheat grain until brown. As soon as taken out of the roaster, stir into it the whites of two eggs, well beaten and salted a trifle. Stir well and thoroughly and until the grain is perfectly glazed. Keep in a tin or jar. Do not expose to light. Grind enough for immediate use. Three tablespoonfuls will be enough to one quart of water. Grind fine. Do not boil, but drip it the same as Wisdom Coffee. If prepared in earthenware or porcelain pots it will develop a finer aroma than Arabian coffee. WISDOM COFFEE. Three cupfuls whole barley, two cupfuls wheat, one cup- ful rye. Roast until brown. Use of this blend three table- spoonfuls to a quart of water. Prepare as follows: Over 87 your pot put a flannel cloth or two layers of cheesecloth; into this place your finely-ground cereal, and pour one cupful of boiling water over it. Let it stand for one minute, then pour the rest of the boiling water on it. Cover tight as quickly as possible. Set over small fire for a minute, but do not allow it to boil up. As soon as all the water has passed the grounds, take off the cloth, throw away the dregs and serve the hot coffee at once, pouring it over fresh cream, and do not pour the cream into the coffee. HOME COFFEE. Mix six cupfuls cracked wheat and one cupful New Orleans, maple or sorghum molasses ; put in slow oven until well browned, stirring occasionally to prevent burning. Put six tablespoonfuls in two quarts water and boil over slow fire for ten minutes. Serve with cream. HEALTH COFFEE. Take a quantity of whole barley (not pearl barley) and soak twenty-four hours in as much water as the barley will absorb. Keep in a warm place. Dry the barley by slow heating and brown in a slow oven, stirring it occasionally. Prepare and serve same as Wisdom Coffee. COCOA. To one pint boiling water add three tablespoonfuls cocoa mixed with three tablespoonfuls granulated sugar; boil slowly for ten minutes and add one quart boiling milk, white of one egg and a little dash of vanilla extract, with a speck of salt. Mix thoroughly and serve hot. COCOA FROM COCOA-SHELLS. Put four tablespoonfuls of washed cocoa-shells in coffee- pot and pour over them one quart hot water ; add egg shell and the white of one egg and boil ten to fifteen minutes. Flavor with one teaspoonful vanilla extract and serve with cream and sugar to taste. ■ ■ 28 BARLEY COFFEE. . : Put 3/ quantity of whole barley (two-row barley, some- times called coffee barley) into a large pan, and brown in a slow oven, stirring occasionally to prevent burning. Use the same way as Health Coffee. CHOCOLATE. Put in graniteware saucepan four ounces shaved choco- late, three tablespoonfuls of granulated sugar, and three tablespoonfuls hot water ; stir over hot fire until smooth. Have heated to boiling point in double-boiler one quart milk, into which pour the melted chocolate, beating the while with whisk or fork. Flavor with one teaspoonful vanilla extract and serve with whipped cream. HERB TEAS. Made by infusing dried or green stalks, leaves or bark in boiling water; let stand until cold and sweeten to taste. If desired hot, steep for three minutes, then serve. Use cream, sugar or lemon juice. TEA DRINKS are most beneficial at night, and shortly before retiring to bed. Linden blossoms and elder blossoms used occasionally, with either lemon juice or a little cream, will prove a wholesome drink. SLIPPERY-ELM BARK TEA. Over a handful of broken bark pour one quart boiling water; cover and let stand until cold. ■ Add lemon juice if desired and sweeten to taste. BRAN TEA. Slightly brown a quantity of bran in slow oven. Use four tablespoonfuls to one quart water. Boil ten minutes. Serve same as tea, with or without cream and sugar. By adding white of egg, flavor will be greatly improved. 29 BRAN DRINK. Put one-half pint bran in earthenware vessel, over which pour two quarts cold water; stir well and set in the sun for two to three hours. Strain through linen cloth and set in cool place, when it will be ready for use. Fruit juices may be added, but as a nervine it is better plain. Used with wild cherry cordial or grape jelly it will prove refreshing to invalids. TOAST WATER. Toast two slices wheat bread in moderate oven until well browned. Break in small pieces and put in graniteware coflFee-pot, pour over two quarts boiling water and simmer five minutes. Serve with cream and sugar to taste. BARLEY WATER. Boil two ounces of pearl barley in one-half pint water forty-five minutes, then add two quarts boiling water and a few chopped figs and seeded raisins. Boil thirty minutes, and strain ; add a little lemon juice and sweeten to taste. FLAXSEED LEMONADE. Over four tablespoonfuls whole flaxseed pour one quart boiling water, add juice of two lemons ; let steep three hours, keeping closely covered. Sweeten to taste with rock candy. Excellent for colds. BRAN LEMONADE. As a summer drink nothing will be found more refresh- ing than bran-lemonade. It is made as follows: To one- half pint bran add one quart water, and let stand for one- half hour in a cool place. Pour off water and add the juice of four lemons ; sweeten to taste with powdered sugar. The phosphates of the bran, which have been absorbed by the water, quickly revive the fagged-out brain and nerves and relieve that "tired feeling;" besides the acid of the lemon is very cooling to the blood in hot weather. 80 HOT LEMONADE. Bake two lemons in the oven until soft. Squeeze out the contents into a porcelain or graniteware vessel. Add two tablespoonfuls powdered sugar and one pint boiling water. Stir well and drink when sufficiently cooled. Should be taken only just before retiring. Very valuable in cases of colds and pulmonary disorders. BLACKBERRY WINE. Take a quantity of blackberries, extract the juice either by pressing through sieve or by heating on the fire. To each quart of juice add one-half pound of sugar. Boil ten to fifteen minutes, then bottle in the usual manner. The flavor will be improved by the addition of a little cinnamon. Will keep indefinitely. When serving, dilute with water to taste. Very delicious. APPLE DRINK. Cut two pounds of apples, keeping the skins, pits, cores, seeds, etc., into halves or quarters and boil in three pints of water until apples become absolutely tasteless. Strain the liquid and use either warm or cold. Prune, raisin and fig drinks are prepared in the same way. Combined with regu- lar food will aid bowel action. APPLE WATER. Pour two quarts of boiling water over six apples, finely cut, peelings, cores, seeds included; one ounce of lump sugar, one-half of a lemon rind, fine sliced. Use earthen- ware jug. Cover it well. When cold strain into another jug, when it will be ready for use. GRAPE JUICE. To six quarts stemmed and washed grapes add two quarts water. Bring slowly to a boil, then strain through a flannel bag. Return juice to the fire, bring again to the boil, bottle and seal at once. Upon opening for use, sweeten to taste with granulated sugar and serve in wine glasses. 81 CAKES. In the making and use of cakes and pastry it is well to have a certain knowledge of chemistry and digestion. The principal ingredients of cakes are white flour (starch),, sugar and oil ; all three being carbon, differing only in form. When separate, and properly prepared, they are not difficult to digest; but when combined, without due knowl- edge, into one mass, they form a mixture revolting to a sensitive stomach. The fact that sugar is digested prin- cipally in the mouth and throat, starch in the stomach, and animal oils emulsified in the duodenum, is sufficient evi- dence that harmful results follow the taking into the stomach of these three forms of carbon incorporated into one con- sistent mass. Scientific investigation has proved that only vegetable oils, such as olive, cottonseed, and cocoanut, can, in Umited quantities, be digested in the stomach ; while animal fats cannot be digested, so must pass to the duode- num, there to be emulsified by the action of the bile and pancreatic juices before they can be assimilated. Again, when the starch cells have been surrounded with animal fats, the action of the gastric juices is impaired and diges- tion is prevented ; fermentation and acidulation follows. From this it can readily be seen that animal fats have no place whatever in cookery, and that they should be entirely superseded by vegetable oils. Cakes, when made with vege- table oils and eaten only in small quantities as a dessert, are not harmful to well-being. Do not bake cakes in tin pans. The oxide of tin, formed by the heat during baking, permeates the cake and poisons the system when eaten. Use pans made from graniteware, earthenware or aluminum. Be sure the flour is perfectly dry. Have eggs cold before whipping. Bake large cakes in a moderate oven. Lay a sheet of clean, white paper on top of cake when first placed in the oven to prevent a sudden formation of a top crust which would interfere with its rising. Remove the paper 83 when the cake has become thoroughly heated and well raised, otherwise it will not brown. A pan of water set in the oven alongside of the cake is often advantageous in preventing burning. To insure fine cakes beat the oil with a fork after heating. ALMOND COOKIES. Into three cupfuls flour put one tablespoonful cinnamon cream, one cupful blanched and finely-chopped almonds, adding one and a half cupfuls sugar, three-quarters of a cup melted butter and, lastly, the yolks of six eggs. Beat thoroughly. Drop small spoonfuls on a well-oiled pan and bake to a light brown. CREAM CAKE. Cream one-half cupful oil with one and a half cupfuls sugar. Cream until very light. Add one and a half tea- spoonfuls vanilla, one teaspoonful lemon, one cupful warm water, and sprinkle gradually three cupfuls of well-sifted flour. Beat for five minutes, then add the whites of six well-beaten and frothed eggs. Bake for forty-five minutes in well-oiled pan. SPONGE CAKE. Into six well-beaten eggs put three tablespoonfuls cold water, grated rind of one lemon and one pint sugar, lastly stir in one pint flour. Work it all quickly and bake without delay. CHOCOLATE LAYER CAKE. Beat half a cupful butter to a cream, and gradually beat into it one cupful sugar. When this is light, beat in half a cupful sweet milk, one teaspoonful vanilla. Beat the whites of six eggs to a stiff froth. Mix half a teaspoonful baking powder with two scant cupfuls flour. Stir the flour and whites of eggs alternately into the mixture. Have three deep baking plates well oiled, and spread two-thirds of the batter in two of them. Into the remaining batter stir one 83 ounce of melted chocolate, and spread this batter in the third plate. Bake the cakes in a moderate oven for about twenty minutes. Put a layer of white cake on a large plate, and spread with white glace. Put the dark cake on this, and also spread with white glace. On this put the third cake. Spread with chocolate glace. SAND HEARTS. Cream into one-half pound of butter one pound of sugaf and one pound of flour with yolks of three eggs. Roll very thin. Take another yolk and beat up with sweet milk and a little nutmeg. Wet the tops of cakes with it before baking. OATMEAL FLAKES. Beat very light two eggs. Add four tablespoonfuls cold water, two cupfuls raw oatmeal and one cupful sugar, creamed in one and a half pounds butter, one teaspoonful soda. Enough flour to roll thin. Bake quickly. CHOCOLATE GLACE. Put into a granite or earthenware saucepan one-half pint sugar and one-fourth cupful water, boil gently until bubbles begin to come from the bottom, say five minutes. Take from the fire instantly. Do not stir or shake the sugar while cooking. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiflf froth, beating the mixture all the time. Continue to beat until the glace is thick. Flavor with one teaspoonful of vanilla. Use two- thirds of this as a white icing and to the remaining third add one ounce of melted chocolate. To melt the chocolate, shave it fine and put it in a cup, which is then to be placed in a pan of boiling water. CHOCOLATE-MARSHMALLOW CAKE. Sift one and one-half cupfuls flour with one heaping tea- spoonful baking powder. Cream four ounces cocoanut but- ter with one-half pound pulverized sugar; add yolks of 34 three well-beaten eggs. Beat whites of three eggs to stiff froth. Mix all with flour, adding slowly one gill sweet milk. Flavor with one-half teaspoonful vanilla and bake in two jelly-cake pans. MABSHMALLOW FILLING. Boil four ounces chocolate and one-half cup sugar in one-fourth cup water until it will form a thread between the fingers. Take one-half pound marshmallow candy, dis- solve in one tablespoonful boiling water and add to choco- late. When cool, spread one-half of the filling over each layer ; put them together and on the top one sprinkle finely- chopped nuts. WEDDING CAKE. Sift three teaspoonfuls baking powder into one pound flour. Cream one pound cocoanut butter with one pound powdered sugar, to which mix well the beaten yolks of twelve eggs, then add one-half the flour, one tablespoonful each cinnamon, ginger, cloves and mace, one cup maple syrup or sorghum. Add alternately the beaten whites and balance of flour; mix well. Chop well two pounds each seeded layer raisins, currants, citron, almonds, and one- half pound each dates and figs. Add one-half glassful grape juice and mix the whole. Put in two large pans and bake two hours or more in moderate oven. This cake will keep in a cool place for three months. RAY'S SHORT CAKE. Sift together two cupfuls whole-wheat flour and two teaspoonfuls baking powder, add one-third cupful clarified butter and one cupful sweet milk. Roll in two layers, each one-half inch thick, and bake well. STRAWBERRY FILLING. Mash one quart strawberries in an earthenware dish and add powdered sugar to sweeten; set dish in hot oven until berries are well heated ; remove and spread between and on top of the layers. Serve with cream. 35 CEANBERRY FILLING. Pick and wash carefully one quart cranberries. Cook five minutes in granite or earthen vessel, using siifficient water to cover, then pour off water, and add same quantity boiling water and after cooking two or three hours, mash through colander. Add sufficient sugar to sweeten, then set on back of range and simmer for twenty minutes. Spread between and on top of layers and serve with cream. NUT-FRUIT FILLING. Pick and wash carefully one quart cranberries. Cook five minutes in graniteware vessel, with sufficient water to cover, pour off water and add same quantity boiling water, cook two hours and mash through colander. Add sufficient sugar to sweeten, set on back of range and boil twenty minutes. When cold, add one pint finely-chopped or ground almonds or walnuts, spread between and on top of layers and serve with cream. GINGER CAKE. To five beaten eggs mix well one cupful granulated sugar ; add one-fourth teaspoonful each ground cloves and cinna- mon, one tablespoonful ground ginger, one-fourth pound shredded candied lemon and orange peel, and two cupfuls flour into which has been well sifted one teaspoonful baking powder. When well mixed, add one-half pound Jordan almonds, previously blanched, slightly browned and chopped. Put in large pan and bake one-half hour in moderate oven. DOUGHNUTS. Cream one-half cupful cocoanut or clarified butter with one cupful powdered sugar and one egg, add one and one- half cupfuls sweet milk and one-fourth teaspoonful ground cinnamon. Sift together one and one-half pints flour and one-half teaspoonful baking powder ; mix all to a soft dough ; roll out to one-half inch thidcness on well-floured board, cut out with biscuit cutter and boil to dark-brown color in hot cocoanut butter, olive or cooking oil. Serve with powdered sugar. 36 NUT-FRUIT SHORT CAKE. Sift together one teaspoonful baking- powder and one cupful flour, add one cupful sugar, two tablespoonfuls melted clarified or cocoanut butter, two well-beaten eggs and three tablespoonfuls sweet milk. Have all as cold as Dossible, mix quickly with wooden spoon, put in two jelly-cake pans and bake in quick oven. TEA CAKE. Cream one-half cupful cocoanut butter with' one and one- half cupfuls powdered or granulated sugar, then add one- half cupful milk. Beat two eggs until very light. Sift together one teaspoonful baking powder with two cupfuls flour. Add to the creamed butter the flour and eggs alter- nately, then follow with one teaspoonful cinnamon, one-half teaspoonful cloves, one tablespoonful lemon juice, and one- half pound seeded raisins chopped and floured. Bake in moderate oven until oicely browned. FRUIT CAKE, PAR EXCELLENCE. Take five pounds seeded layer raisins, two pounds seed- less raisins or cleaned currants, one pound figs, one pound citron, one-half pound candied orange peel, one-half pound candied cherries, two ounces candied ginger, one teaspoon- ful ground cinnamon ; chop well and mix thoroughly, or, better still, grind all together with a vegetable chopper. Cream one pound cocoanut butter with one pound flour. Separate sixteen eggs ; beat whites to a stiflF froth ; beat yolks with one pound pulverized sugar until light, then add alternately a spoonful each of beaten whites and the creamed butter and flour ; beat and mix well. Add the fruit and one pint grape juice ; mix thoroughly and put in large oiled pan and bake two hours in moderate oven. The longer this cake is kept the better it will get. Keep well wrapped in a close box. Almond meats may be used as a substitute for the candied cherries. Sometimes one pint of grape brandy with grape juice combined improves the cake with age. S7 CANDIES. Pure home-made candies, eaten in moderate quantities only after a meal, are not injurious to the system. Chil- dren are often benefited by occasionally eating a small amount of wholesome sweets after a meal, but not before, as digestion is thereby impaired. Do not use cheap can- dies sold at the stores ; they contain glucose and poisonous coloring matter. Avoid the use of syrups which contain glucose. Few brands are free from it, and it is better to make all syrup from sugar at home. Maple syrup, when pure, is the most healthful. Glucose is made by subjecting corn starch to the action of sulphuric acid and heat, and it has been demonstrated that the use of this product will cause Bright's disease and other kidney disorders. Sorghum should be used only for cooking, and in moderate quantities. The same may be said of New Orleans molasses. Thor- oughly wash the teeth after eating. CHOCOLATE CREAMS NO, 1. Beat whites of two eggs to stiff froth, and into this beat gradually two teacupfuls powdered sugar. Flavor with one-half teaspoonful vanilla and work to stiff dough, adding a little more sugar if necessary. Shape into small cones and lay on oiled plates or paper. Let stand one hour or more. Put five ounces shaved chocolate into a bowl, set in saucepan containing boiling water and put on the fire. When chocolate is melted, remove pan to table and drop creams one at a time in chocolate, remove with fork and lay on oiled plates or paper. They will harden in about one-half hour. CHOCOLATE CREAMS NO. 2. Prepare a fondant by putting into a graniteware sauce- pan two cupfuls granulated sugar and one cupful water. 38 Stir until sugar is nearly dissolved; place on fire and heat slowly, but do not stir or jar saucepan. Watch carefully and note when it begins to boil. After boiling ten minutes, drop a small quantity into cold water; if it hardens suf- ficiently to form a soft ball when rolled between thumb and finger, it has been boiled sufficiently. Take saucepan from fire immediately and set in a cool, dry place. When syrup has cooled so that finger can be held in it comfortably, pour it into a bowl and stir with wooden spoon until thick and white. When a little dry and hard, take out spoon and work with hand until soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate as in recipe No. i. CANDIED FRUITS. Take one pound cut-loaf sugar ; dip each lump into a bowl of water and put in preserving kettle. Boil down and skim until perfectly clear and in a candying state. Have ready fruit to be candied, such as cherries, grapes, currants, oranges divided into sections, sliced pineapple, peaches, plums, etc., wipe but do not wet. Dip fruit in prepared sugar while hot ; let remain a few minutes ; remove and put on oiled plates or paper to harden. If carefully done, will keep indefinitely. NUT CANDY. Put one pound light-brown New Orleans sugar in gran- iteware saucepan and add four tablespoonfuls water; stir until dissolved, then put on fire and boil. Have ready one pound nut meats and when first sign of graining is noticed, stir in nuts ; take from fire and pour in oiled plates or pans. When cold cut in bars. CHOCOLATE CARAMELS. Put two pounds brown sugar in graniteware saucepan, add one-half cake chocolate finely shaved, one-half pint sweet cream, one heaping teaspoonful cocoanut butter, vanilla flavoring to taste. Boil until quite thick, pour into buttered dishes to cool. When sufficiently cooled, cut into sections. 89 CONDIMENTS and SPICES. Great danger attends the frequent use of stimulating condiments, and the digestive organs may be so habituated to their presence that plain food seems insipid. Such con- ditions cause a perversion of the appetite, and a long train of evils follows. Spicy condiments afford no nutrition and are not essential to the process of digestion in a healthy state of the system. Though they may in some cases assist the action of a debilitated stomach for a time, yet their continual use never fails to produce a weakness of that organ, the effect being the same as that of alcohol or other stimulants — present relief at the expense of the future suf- fering. Black and white peppers and nutmegs should not be used ; they are active poisons and produce dangerous re- sults, even in small quantities. Horse-radish and mustard are first cousins, and are not harmful if used occasionally. Cloves, allspice, mace, and cinnamon should be used sparingly. Red pepper, ginger, and salt have medicinal properties and their use in moderate proportions is very beneficial. Vinegar should not be used, as the acetic acid which it contains is highly injurious to the delicate lining of the stomach; substitute lime or lemon juice. The use of savory herbs, such as thyme, parsley, sage, sweet marjoram, mint, and garlic, and caraway, celery, and dill seeds in soups, salads, sauces, etc., are very beneficial and act as a very mild stimulant. The following spices, if used sparingly, will prove bene- ficial, and when combined with fruits: Cinnamon, mace, saffron, nutmeg, cloves, allspice, citron, lemon and orange peels, also vanilla and fruit flavoring extracts. Savories should be avoided as much as possible. *0 CROQUETTES. CHEESE. To two cupfuls grated cream cheese add one-half cupful peanutta (recipe will be found under head of "Nuts"), one level teaspoonful salt, dash cayenne pepper, whites of two eggs. Mix thoroughly ; roll into small balls, dip into beaten yolks of eggs, then roll into cracker-dust, then again into beaten yolks, then again into cracker-dust, then fry to a golden brown in a deep pan of hot oil. Serve with tomato sauce, CHESTNUT. Put three cupfuls milk in saucepan, set on fire and when it begins to boil add the soft portion of one-half loaf of bread, mixing well ; then add thirty roasted chestnuts well pounded, two well-beaten eggs, two tablespoonfuls ground walnuts, two tablespoonfuls finely-chopped parsley, one tablespoonful salt, dash cayenne pepper. Mix thoroughly, boil three minutes, then take from fire and set to cool for one hour. Form into shapes, roll into beaten eggs and cracker dust and fry in hot oil. Serve with tomato sauce or catsup. PEANUT. Mix well together three cupfuls ground raw or slightly- roasted peanuts, one cupful cereal of any kind, two level teaspoon fuls salt, three tablespoonfuls chopped parsley, two tablespoonfuls onion juice, good dash cayenne pepper. Cream two tablespoonfuls clarified butter or oil with three tablespoonfuls flour, mix with one pint boiling milk until smooth and thick. Add this to the foregoing preparation of nuts, etc., and set away to cool ; then form into desired shape, roll in bread crumbs or cracker-dust and beaten egg, and fry in hot oil to a golden brown. Serve with dressing or catsup. 41 DAIRY FOODS, As milk, cream, butter, cheese and eggs, should be used in combination with other foods only and are adapted with the use of grains, pulses, fruit, vegetables and nuts, MILK AND CREAM Should be kept in earthenware vessels, whether for use while sweet or for the purposes of thickening, creaming, skimming or cheesing. Soured milk used with tomato or lemon juice and sun-dried bread proves a refreshing meal. Whenever sweetening the cream with honey or other saccharine substances salt your milk and add a pinch of borax or saleratus to avoid action. CHEESE. Use it sparingly, remembering that it should be combined with other dishes. Cheese melted, cooked and baked is more easily digested than in its raw state. SCHMIERKASE. This is made from clabbered milk. After taking the cream from the top of a pan of thick, sour milk, stand the pan on the back part of the range and pour over it about three quarts of boiling water ; then turn the whole into a bag to drain. Hang it in a cool place over night. When ready to use, mix and beat it until light. Add salt and sufficient sweet cream to make it the proper consistency. A little caraway seed may be mixed with the cheese if one likes them. Finely-chopped green onion tops, mustard leaves, green parsley, fresh green tansy leaves and sheaves are often used for flavoring. Advisable in certain peculiar cases of private troubles. Roll the cheese out into balls. Serve with lettuce leaves garnished with watercress. Fine with vegetable salads and crackers. 42 DRESSINGS. The success of making dressings depends upon the cleanliness of the utensils used. First of all you want to have your bowl cold. If needs be kept on ice. The eggs as well as the oil must be cold. If needs be drop a piece of ice into the oil to cool it. Always stir in one direction and stir or beat well. Should you ever have trouble with your dressing curdling on you then begin again with the yolk of eggs in another dish, and after thorough beating and stirring add by tea- spoonfuls the curdled mayonnaise and finish by adding more oil. Mayonnaise dressings should not be kept for more than a week, even though stored away in a cool place. You may add whipped cream, nut creams, powdered coriander seeds, onion juice, chopped olives, capers, pemen- toes, etc., to your dressing; all depending upon the kind of dish you intend to use it for. Never mix dressing with salad until ready for serving. MAYONNAISE WITHOUT OIL. To one-half cupful lemon or lime juice, add one tea- spoonful dry mustard, the well-beaten yolks of three eggs, one-half teaspoonful sugar, dash of cayenne pepper, and pinch of salt ; beat well and add slowly one-fourth pint rich, sweet cream. Cook in double boiler until it thickens. FRENCH DRESSING. Into a bowl put one-half teaspoonful salt and one-half teaspoonful mustard ; add gradually six tablespoonfuls olive or salad oil, rubbing constantly ; then add very slowly, while stirring, one tablespoonful lemon or lime juice. The advan- 43 tage of this dressing is that any kind of flavoring may be added, such as Worcestershire or tobasco sauce, catsup, onion juice, garlic, etc. MAYONNAISE. Put yolks of two eggs into a cold bowl, stir with wooden or plated fork until light ; add one-fourth teaspoonful salt, then drop by drop, salad or olive oil. Time will be saved and danger of curdling avoided if oil and eggs are cold. After eight tablespoon fuls of oil have been added, begin to add alternately, one or two drops at a time, lemon or lime juice and oil, allowing two tablespoonfuls juice to each pint of oil. By adding lemon juice and oil alternately, a jelly-like or oily condition is prevented and the dressing will be nice and smooth. Stir in one direction only. More or less oil may be added, according to quantity of dressing desired. Do not add seasoning to dressing; it is better to season the salad. NICE DRESSING. Take the yolk of one hard-boiled egg, rub through a sieve, mix in a bowl with the yolk of one raw egg; add a pinch of salt, a dash of cayenne pepper and one teaspoonful mus- tard. While stirring one way with a wooden spoon, add slowly and alternately eight tablespoonfuls olive or salad oil and two tablespoonfuls lemon or lime juice; lastly add two tablespoonfuls finely-chopped olives, parsley and celery leaves. Excellent to serve with cold asparagus. SIMPLICITY DRESSING. Into a cold bowl beat three tablespoonfuls of olive oil ; add two tablespoonfuls of lemon juice, one tablespoonful each of onion juice and finely-chopped parsley, a dash of cayenne pepper and salt. This quantity will serve with half a dozen eggs and suffice serving salads for three individual dishes. 44 SAUCES. MINT SAUCE. Mix one tablespoonful white sugar with one cupful lemon juice and add finely-chopped mint. Parsley may be sub- stituted for mint. Serve with green peas and other vege- tables. CREAM SAUCE. To one cupful of milk add a dash of cayenne pepper and celery salt. Allow it to come to the boiling point. Now take one tablespoonful each of flour and oil. Cream it well and add to the milk as soon as the latter begins to simmer. Stir in well and until smooth. BREAD SAUCE. Cook in double boiler for thirty minutes two cupfuls milR, one-half cupful toasted bread crumbs, and one small onion. Remove onion and add a little salt and cayenne pepper, then one tablespoonful olive oil, or one tablespoonful cocoanut butter creamed with one teaspoonful peanut butter. TOMATO SAUCE. Take a pint of tomato liquor to the scalding point; add the juice of one onion, one or two bruised leaves of bay, a pinch of salt and sugar. Boil all together for five minutes, then strain and add a pinch of saleratus. Mix one table- spoonful of whole-wheat flour with one tablespoonful of olive oil and when well blended stir it into the tomato juice, and boil until thickened into the consistency of cream. May be thinned with milk or crearn to suit taste. 46 SWEET TOMATO SAUCE. Boil for one hour four tomatoes, with sufficient water to cover, together with one small onion, one tablespoonful sugar, one tablespoonful lemon juice, a pinch of mustard, ginger, and cinnamon, two sprigs each of parsley and pep- permint ; then strain. Brown one tablespoonful flour in two tablespoonfuls cocoanut butter or olive oil, and add to above juice. Boil until slightly thickened. TOMATO SAUCE. Fry to a golden brown one finely-chopped onion in two tablespoonfuls cocoanut butter, then add one tablespoonful flour; after flour has browned stir in gradually one cupful sweet milk and one-half cupful clear tomato juice. Cook until it thickens, then flavor with one teaspoonful peanut butter creamed with a little milk. SWEET SAUCE. Mix two tablespoonfuls cornstarch with one cupful sugar, add one cupful cold water. Put in saucepan, set on fire and cook until it is clear and thick, then add one tablespoonful cocoanut butter, or olive oil, and flavor to suit taste. As this sauce is a combination of three forms of carbon, its frequent use is not advised. Do not substitute creamery butter, or other animal oils, for the vegetable oils given. BROWN SAUCE. Brown in oven one tablespoonful flour and mix to smooth paste with a little cold milk, add to one pint boiling milk or cream and cook for ten minutes ; add one cupful strained stewed tomatoes and mix thoroughly. BROWNED SAUCE. To two tablespoonfuls of flour use equal quantity of olive oil. Put into a pan over slow fire to brown. Stir frequently to avoid burning. As soon ais brown pour gradually three 46 cups of hot water into it, stirring it well. Add two table- spoonfuls of mixed nuts finely ground ; pine nuts preferable. As soon as perfectly smooth add one teaspoonful of mush- room catsup, a pinch of curry powder, celery salt and a bruised bay leaf. Allow it all to boil up slowly, when it will be ready for use either in soups to improve flavor or taste, for serving symposia, fritters, spaghetti dishes, eggs and salads. MUSHROOM SAUCE. Make a sauce same as Browned Sauce. Add a can of finely-cut mushrooms, including the liquor. Simmer for five minutes after adding the mushrooms. BREAD SAUCE. To one pint of rnilk in saucepan add one onion, blade of mace, salt and cayenne pepper to suit taste. Stew gently. As soon as onion is cooked take it out and add enough stale bread crumbs to thicken. Stir but little and do not allow it to come to a boil. NUN'S BUTTER. Beat one-quarter cup of butter to a cream, add gradually one cup of powdered sugar and beat until very light; add the whites of two eggs, one at a time, and beat again until frothy. This is to be flavored with a tablespoonful of sherry wine, but if wine is not used take a teaspoonful of extract of almond and add gradually to the mixture and beat once more. Heap it on a small dish, sprinkle lightly with grated nutmeg, and stand away on the ice to harden. 47 EGGS. Although eggs can be had all the year round, nevertheless they have their season. When eggs are cheap and plentiful they are most wholesome and that is the time they are in season. Nearly everyone, changing from carnivorousness to vege- tarianism, starts in on eggs as their principal diet, not know- ing just what to select. It is well to remember that persons troubled by a torpid liver or kidney disease must use cau- tion and care in eating eggs unless latter are being com- bined with mushrooms, spinach, peas and asparagus. Probably no article of diet receives more abuse at the hands of the cook than eggs. They answer admirably as food when properly prepared, but as usually served are valueless, and the human stomach would thankfully avoid their introduction, were it possible. Chemical analysis of the egg shows that the white is almost pure albumen ; and that the yolk is composed of albumen, fats and phos- phates. The yellow color of the yolk is due to a peculiar oil, made up chiefly of sulphur and phosphorus, whicfi forms nearly two-thirds by weight of the perfectly dry yolk. If eggs are to be served in a wholesome state, it is necessary to prepare them intelligently, with a thorough knowledge of the effect of heat upon their component parts. In cooking eggs it must be remembered that albumen is completely coagulated below a temperature of 170 degrees Fahrenheit, and any greater heat will make this substance tough, horny and indigestible. Eggs, being a concentrated food, should be eaten sparingly. In cases of kidney troubles, gout and rheumatism, they will not be harmful provided they have been hard-boiled or poached according to instruc- tions following. Eggs, hard-boiled or poached at a tem- perature of 212 degrees Fahrenheit, or fried, are deleterious to persons suffering from these disorders, because the 48 albumen, having been rendered tough and indigestible, fer- ments easily in the stomach and forms acids that are poison- ous to the system. Eggs should not be eaten when fried, but raw or in custards, boiled or poached, according^ to following methods: SOPT-BOILINO. This method is not as advisable as those subsequent, as the albumen is only partially coagulated and in this state is not so easily digested. Allow one pint of water to each Qgg. If you wish to boil six eggs, put them in a large pan ; take six pints of water, put in a kettle or pan and bring to steaming point (not boiling), over the fire; pour water over the eggs and set on back portion of stove five to eight min- utes. If the water has been the right temperature, the eggs will be ready to serve. HARD-BOILING. Put in cold water, bring to 170 degrees Fahrenheit (about steaming point), set on back of stove for forty-five minutes. In this way the albumen will be reduced to a jelly-like substance, easily digested, and the yolks will be dry and mealy. A double boiler may be used to advantage, the tem- perature being more easily controlled, but the water in outer vessel must be continuously kept near the boiling point, as the contents of inner boiler will be heated to a less degree. SCRAMBLED Eggs and omelets should be cooked at low temperature in double boiler, but not fried. POACHING. Put eggs in water of a temperature of 132 to 160 degrees. Have enough water to cover, and as soon as film has formed over yolk and white is set and jelly-like, remove from water and serve at once. The use of egg-poachers is advised. Always keep water below boiling point. Remove the life 40 germ from eggs broken for poaching or cooking purposes, as it is heating to the system. CUSTARDS. It is preferable to cook custards in a double boiler rather than baking in an oven. If put in a china or earthenware bowl, set in a steam cooker and boil until done, the flavor will be found admirable. Do not flavor custards with nut- meg; this spice is objectionable because its poisonous prop- erties often produce cholera morbus. LENTEN CHOPS. Boil six eggs fifteen minutes, remove the shells, rub yolks through a sieve and chop whites, not making them too fine. Put one cup of milk in pan over fire and when boiling stir in two tablespoonfuls of whole-wheat flour dissolved in two tablespoonfuls of olive oil ; season with salt and a dash of cayenne pepper and stir until thick and smooth ; take from the fire and when almost cool stir in the prepared yolks and whites and a very little onion juice. When cold enough to handle form in shape of chops, roll them in beaten egg, then in cracker dust or corn meal and fry to a deli- cate brown in olive oil. Take a piece of macaroni about three or four inches long and stick into the small or pointed end of each chop and arrange in the center of a platter. Now take tomato or browned sauce and add to the same a can of French peas or extra small sifted peas and pour around the chops, but not on them. Mushrooms and tomato sauce make a very fine garnish when served with green parsley and lettuce leaves. COLUMBUS EGGS. Put the shells from six hard-boiled eggs and cut each egg in two around the center, cutting oflf a little from the small end so that it can stand upright, as did the famous egg which Columbus handled ; pulverize half the yolks and mix with some finely-chopped nuts, moistening with mayonnaise dressing; fill the empty whites, taking care not to break 50 them; press the two parts together and stand on a plattct so that they will have the appearance of eggs that have not been dissected. Now take the remaining half of the yolks, pulverize or mash them through a sieve ; take half a cup of mayonnaise dressing and mix with it six olives chopped fine and pour this over the eggs ; then take the pulverized yolks and sprinkle over the top. Garnish the edges with watercress or sprigs of parsley. SWISS EGGS. Cover the bottom of an open baking dish with a little olive oil and on this scatter grated cheese ; drop the eggs upon the cheese without breaking the yolks and season with a very little salt. Pour over the eggs a little cream and then sprinkle over with grated cheese and set in moderate oven for about fifteen minutes. Serve with tomato sauce. POACHED EGGS ON TOAST. Toast slices of whole-wheat or rye bread to a golden brown in a moderate oven ; while yet hot, dip them into boiling water for a few seconds ; remove quickly and lay on large platter. On each slice lay one poached tgg; garnish with parsley or cress and serve hot. DEVILED EGGS. Take six hard-boiled eggs, which have been dropped into cold water immediately after boiling ; peel and cut in halves, taking care not to break whites. Take out yolks and rub them with one tablespoonful olive oil to a smooth paste ; add two tablespoonfuls chopped mushrooms and parsley flavored with lemon juice. Heat and mix well ; then stuff whites, garnish with lettuce or watercress and serve. BELGRAD EGGS. Take off the shells from six hard-boiled eggs, chop the whites fine and rub the yolks through a sieve. Do not mix them. Now put on a cup of milk to boil, rub a tablespoon- 51 ful of cornstarch with a tablespoonful of oHve oil and add to the boiling milk; then add the chopped whites, a little salt and a dash of cayenne pepper. Have ready a half dozen squares of toasted salt-rising bread on a platter, pour the mixture over the toast in a thin layer, then a layer of the prepared yolks, then the remainder of the whites and lastly the rest of the yolks. Serve on lettuce leaves, garnished with parsley. Mushrooms, with lemon or asparagus and tomatoes, combine well with this dish. SCRAMBLED EGGS. Break six eggs into a bowl ; add one pint hot milk and stir quickly. Add small spoonful cocoanut butter and a little salt; cook twenty minutes in double boiler. , POACHED EGGS WITH MUSHROOMS. To one can mushrooms placed in saucepan add one-half teaspoonful salt, a dash of cayenne pepper and a few drops lemon juice. Boil ten minutes, take out mushrooms and thicken sauce with a little flour. Pour sauce on platter, lay ten poached eggs around the outside, put mushrooms in center; serve hot with toast. CHEESE OMELET. Mix to a smooth paste three tablespoonfuls flour with one-half pint milk. Beat together four eggs and one-fourth pound of grated old cheese. Add this to flour and milk, beating briskly for several minutes. May be cooked in individual dishes set in pan of boiling water, or in double boiler; boil thirty minutes. Serve with catsup or tomato sauce. VEGETABLE OMELET. Chop finely together one onion, two heads crisp lettuce, or parsley, and one green pepper, adding a little salt. Mix with four well-beaten eggs and three tablespoonfuls cream. Cook thirty minutes in double boiler or steam cooker. Serve in original dish. 53 FRITTERS AND PATTIES. BREAD FRITTERS. Take stale bread, toast it in slices after it has first been dipped into cold water. Make a batter of one cupful of flour, one yolk and the white of an egg, each well beaten, a pinch of cinnamon, salt and sugar, and one-half cupful of milk. Dip toast into cold water again and then into the batter and drop into hot oil. They will be done in one minute. VEGETABLE FRITTERS. Grind coarse one cupful each of carrots and parsnips and one-half cupful salsify. Boil them for thirty minutes in separate vessels. Pour off water and allow to cool. Now mix them together with one and one-half cupfuls flour and one cupful milk. Salt to taste. Add two tablespoonfuls of oil. Stir into it the yolks and whites of two well-beaten eggs. Fry in hot oil. AERATED CORN FRITTERS. Take a can of com or three cupfuls of fresh corn and mix into it one-half cupful cream. Beat separately the yolks and whites of two eggs. Stir in one cupful of flour or more, if necessary. Salt to taste and stir in three tea- spoonfuls of sugar with a tablespoon of oil. Stir the batter thoroughly in the open air or before the door or an open window. If the batter is not thin enough, add a little milk. Batter is to be medium thick. Have some oil hot and enough in the pan so the batter will be covered when dropped into the frying pan. Drop in a spoonful of the batter. Turn the fritters at their browned sides with a 68 knife. They will rise double their size and be perfectly aerated. Very wholesome and toothsome and especially adapted to those who do not like to take oil clear. They may use the fritters from time to time. CORN FRITTERS. To two cupfuls finely-chopped green corn, add the well- beaten yolks of three eggs, one-half cupful ground toast, one cupful milk, one level teaspoonful salt, two teaspoonfuls nut butter, and the well-beaten whites of three eggs. Mix thoroughly; drop from spoon into hot oil and fry to a golden brown. RICE FRITTERS. To two cupfuls cold, well-boiled rice add two cupfuls cracker-dust, two teaspoonfuls sugar, two teaspoonfuls olive oil, or three teaspoonfuls cocoanut butter, one level teaspoonful salt, a dash of ground cinnamon, two well- beaten eggs, one cupful scalded milk. Shape into balls and roll into well-beaten egg, then into cracker-dust and fry to a nice brown in hot oil, or cocoanut butter. Serve with peanut or almond butter. TOMATO FRITTERS. To one can tomatoes add four cloves, two bay leaves, one tablespoonful finely-chopped parsley, pinch of cayenne pep- per, two tablespoonfuls scraped onion, one-half cupful toasted bread crumbs ; put in saucepan and cook on fire for ten minutes. Take off fire and rub through sieve all that is possible. Return to fire and add three tablespoonfuls sugar, one teaspoonful salt, three tablespoonfuls cocoanut butter, or two tablespoonfuls olive oil ; when boiling begins, add two tablespoonfuls flour mixed to a smooth paste with a little cold water ; boil two minutes, then pour into shallow dish to set. When cold and firm, turn out, cut into slices or various shapes, roll in beaten egg, then cracker-dust and fry to a golden brown in hot oil. Garnish with parsley and serve with catsup. 64 APPLE FRITTERS. To one cupful whole-wheat flour add yolks of two eggs, one-half pint milk, one tablespoonful olive oil ; beat until smooth. Grate slowly three peeled apples into the batter ; then add the beaten whites of the eggs. Drop with table- spoon into hot oil. Serve as desired. Instead of apples, seeded prunes, peaches or other fruits may be used. Put grape juice and powdered sugar over the fruit, let stand for one hour, turn once, then dip in batter as used for apple fritters and fry in oil, SALSIFY FRITTERS. Take one dozen oyster plants ; throw each piece, as soon as washed and scraped, into water to prevent discoloration. Cut into slices and boil in saucepan over fire until tender. Drain and mash through colander; add one tablespoonful flour, one level teaspoonful salt, two well-beaten eggs ; mix and drop with spoon into hot oil. When browned, serve with sauce to taste. BANANA FRITTERS. Cut into halves crosswise six peeled bananas, put in dish and sprinkle over one-half cupful powdered sugar, then pour on the juice of two large navel oranges ; set in cool place one hour, turning occasionally. Roll alternately sev- eral times in beaten egg and cracker-dust and fry in hot oil. Serve with sauce to taste. Other fruit may be used in place of banana for variety. PARSNIP FRITTERS. Scrape or pare (according to age) four parsnips, cut in small pieces and boil until soft. When done drain off water and mash fine ; add one egg well beaten, one tablespoonful of flour, one-quarter teaspoonful salt and a dash of cayenne pepper. Mix well and form into cakes ; fry in olive oil until brown. With these fritters serve (if you eat them) potatoes au Gratin — made as follows : Six or seven cold boiled potatoes, four heaping tablespoonfuls grated cheese, one S6 cup cream, one cup mifk, yolks of three eggs, two table- spoonfuls olive oil, one tablespoonful flour; salt and cayenne pepper to taste. Put the cream and milk over the fire in a saucepan and add the flour mixed in the oil, when beginning to boil ; stir until smooth, then take from the fire. Now add the yolks well beaten, the cheese, salt and a dash of cayenne pepper and mix. Put a layer of this sauce in the bottom of a baking dish, then a layer of potatoes cut up in small bits, then more sauce and more potatoes until the dish is filled, or, rather, until all the sauce and potatoes have been put in ; sprinkle an extra tablespoonful or two over the top and place in a hot oven for ten minutes to brown. Serve in the dish in which it was baked. This makes a delicious dinner with the addition of cream of bean soup. JOLLY BOYS FRITTERS. Mix one pint of rye meal, one cup whole-wheat flour, one-half cup corn meal, two large teaspoonfuls of sugar, one teaspoonful ground cinnamon and one-half teaspoonful of salt ; then add four eggs well beaten, two tablespoonfuls of molasses, and enough cold water to make a very thick batter ; beat well and set aside for an hour or more. Drop by the spoonful into a kettle of hot oil. Brown on both sides, take out with a skimmer and serve very hot. The batter should be almost as thick as soft dough. Nun's butter should accompany these fritters. BREAD FRITTERS. Soak one-half loaf bread in milk ; mash fine and add one tablespoonful flour, two well-beaten eggs, one-half cupful currants or seedless raisins, one grated rind of lemon. Mix well and drop from spoon in hot oil. Fry to golden brown ; serve garnished with lettuce or cress. CORN OYSTER FRITTERS. One can of corn, three eggs, beaten separately, one-fourth cupful of milk, a little salt. Enough flour to make a light batter. Use things in routine as given. Drop into hot oil with a spoon and bake until brown. 56 FRUITS. Fruits are nature's panacea for human ills. They contain all the medicinal properties needed to keep man in a state of health. Their judicious use will "cool the fevered brow and stay the tottering footsteps to the grave." As there is such a great variety of fruits, it is scarcely possible to speak separately of every one in a publication with limited space, but mention will be made of the most important ones in- digenous to the United States. Then, too, every person differs from every other person as to temperament and tastes, and no fast rule can be given which would govern all cases. Every person must learn by experience when a certain fruit is not agreeable. The principal proportions of each fruit mentioned will be given, and deductions must be drawn accordingly. ALL FRUITS, Whether for eating or cooking purposes, must be sound, and eaten slowly, that means to say, should be scraped or eaten in small bits at a time, so as to mix with saliva to make the fruit for what it is intended, an eliminator. If cooked, the whole of the fruit should be used. Always cook your fruit into a thick consistency with as little water as possible, then strain through colander. All dried fruit must be soaked in boiling water for sev- eral minutes or until soft, pouring off the water and using fresh water when to be cooked. Always boil fruit until restored to the natural sweetness without additional sugar. Never use sugar with your fruit, fresh or dried fruit. If fruit is too tart, too acid, simply combine it with fruit that is sweet to make the dish sub-acid. Whenever using cream with your fruit whip the cream first and thin it down with the juice of fruits, B7 GRAPE FRUIT. Particularly adapted in cases of blood poisoning and an unfailing remedy in summer complaint, skin eruptions and blood diseases in general. Should be eaten freely. APPLES, In the past, have ofttimes been underestimated as to their royal qualities, and it is only in late years that their true values have been universally recognized. The apple may be justly considered the queen of fruits, though of course, this has no bearing on Eve's weakness in the garden re- corded by the ancient allegory. The nutritive value of the apple is about 14 per cent, and consists chiefly of carbo- hydrates and vegetable acids. It also contains a generous amount of phosphorus, which makes it particularly valuable to brain workers and persons with nervous tendencies ; also to children and to the aged. The apples have an addi- tional advantage over other fruits in that they can easily be kept on hand at all seasons of the year in a fresh condition without canning. Only the soft and juicy va- rieties, when ripe, should be eaten raw ; those hard and partially unripe should be boiled, particularly the variety known as the Ben Davis. Apples are rich in iron and are valuable in cases of anaemia. APRICOTS Are the result of a cross between a peach and a plum, and offer little of value for food. As a rule, they are woody and often cause distress to those who eat them. BANANAS Are a nutritious food when ripened in their native haunts, but those sold in northern and remote markets are to be used cautiously. Partial decomposition has taken place during the ripening process, and fermentation begins almost as soon as the fruit has been taken into the stomach. Bananas for shipment have been picked when green, and sa often stored before ripening in damp cellars, the odors of which the fruit readily absorbs. The banana contains about 14 per cent nutriment, consisting chiefly of carbohydrates, which, when the fruit is green, is principally in the form of starch; but in the ripening process on the stalk this starch is changed to grape sugar and soluble starch, which form a valuable food suited to warm climates. The brown va- riety is sweeter than the yellow and of liner grain. Com- bined with other fruits and nuts may prove serviceable. BLACKBERRIES Furnish a valuable combination of acids, phosphates, iron and other minerals in an organized state ; but, as the seeds and pulp are injurious to various bodily organs, only the juice should be used. Boil the berries, strain through flannel bag and bottle the juice in an unfermented state; or convert into jelly. Makes a very refreshing drink, valuable when the blood has become impoverished and is lacking in iron. CHERRIES Are "food for the gods" and much might be said of their valuable properties. Suffice it to say that they should be eaten whenever desired. It is well to have a quantity canned that they may be on hand at all seasons of the year. The unfermented juice makes a valuable table wine. It may be made from jelly dissolved in the necessary quantity of water to suit the taste. CRANBERRIES Make an excellent sauce, valuable to serve with nut prepa- rations, but should be put through sieve or colander before eating. The rinds are indigestible. DATES, In dried state, contain 62 per cent carbohydrates, are very nutritious and should be eaten sparingly. Only first-class qualities should be used. 69 CURRANTS Which are imported in the dried state are seedless, and therefore better than home-grown varieties, which are nearly all rind and seeds. Only the juice of the latter should be used, either in the form of jelly or bottled in an unfer- mented state. Dried currants should be thoroughly washed before boiling. Boil in two waters, pouring off the first after five minutes' use. FIGS, In dried state, contain 70 per cent carbohydrates ; they are valuable as food but should be eaten sparingly. Select for use only those of first quality as the cheaper grades contain vast multitudes of animalculje which, when taken into the stomach, produce violent headaches. The white, sugary deposit, which may easily be seen by the naked eye, contains the animalculse ; they are visible only with the aid of a microscope. Raisins, prunes, dates, currants, etc., having these white deposits, should be carefully scrutinized for the same reason. GOOSEBERRIES Have no other use than to be made into jelly and jam. The seeds and rinds in all cases should be discarded. LEMONS Are the most valuable of all citrus fruits and their medicinal properties are widely known. To get the full values, they should be baked in a moderate oven until soft, care being taken that they do not burn or burst. The action of heat during baking forms organized salicylic acid, which is a valuable diaphoretic. In cases of colds and pulmonary dis- orders, it acts very effectively. Only organized salicylic acid, such as made from citrus fruits, especially the lemon, or pure oil of wintergreen, should ever be used as a dia- phoretic; the commercial acid, which is unorganized and made from carbolic acid (a coal tar product), is a deadly eo poison and should in no case be taken into the stomach. Lemon juice should take the place of vinegar at all times. NECTARINES Are the result of a cross between a plum and a peach. They have little to commend them more than to give addi- tional variety. ORANGES Furnish a delicious juice which is refreshing and very appetizing. May be taken to advantage in the morning just before breakfast. The pulp and rind should be dis- carded. Avoid the use of oranges the rinds of which contain an oil which produces a biting and stinging sensa- tion to the lips; the juice is poisonous to the system. The navel is the best variety. PEACHES, Perfectly ripe and of good quality, are wholesome in mod- erate quantities ; if eaten green, form a subject for another "Tale of Woe." The fuzzy skin should be removed from a peach before eating; if taken into the stomach, it often causes convulsions and great distress. Peach kernels con- tain hydrocyanic acid (a deadly poison) in a very weak solution, and if eaten in quantities, produce deleterious effects. The kernel of the plum, cherry, apricot, nectarine and bitter almonds also contain poisonous properties and should not be eaten. GRAPES Were of the earth when it was young and drank its glories from the gates of paradise. No fruit has more e:xcellent food values than the grape. From time immemorial it has graced the tables of the rich and poor alike, and furnished them with wine unequaled by the nectar of the gods. Bread and wine are still the chief articles of diet of many who live in the Orient. The salts and acids which this fruit contains 61 enrich the blood and do much to keep it in a state of purity. The seeds and rind are indigestible and should not be eaten. A glass of wine taken at each meal instead of coffee or tea would "open wide the portals of the mind and let the light of reason in." In speaking of wine, the unfer- mented grape juice is meant; that which has been impreg- nated with ferment is not a food, though, in some cases, it may be used as a medicine. From the infinite variety of grapes, choice may be made to suit any taste. Avoid the variety known as the "Catawba"; they are poisonous to many persons. PEARS, In most cases, have a woody fiber which is indigestible. Those varieties which are juicy and tender, and which are not grainy, may be eaten occasionally to advantage. Th'e chief values are in the juices, which contain organized min- eral salts, such as iron and sodium, also phosphorus, etc. PLUMS Contain an acid which is injurious to the digestive organs of many persons, and should not be eaten when deleterious effects are noticed. Prunes are a very nutritious fruit and should be eaten whenever desired. They afford the highest nerve and brain food, supply heat and waste, but are not muscle feeding. In all instances when dried prunes are used, pour off the first water after cooking ten minutes ; add fresh boiling water to cover and boil six to eight hours. This makes them tender and very delicious. In all cases the first water should be removed, as it carries away the sulphur and alkali used during the process of drying and preparing for the market. POMEGRANATES, Though Indigenous to the Orient, are successfully grown in the warmer portions of the United States. They are very delicious, though they contain no known medicinal prop- erties. 63 JELLIES. As an article of food, jellies may be eaten occasionally. In many cases they cause a disturbed condition of the stomach, and persons with obese or diabetic tendencies should carefully avoid their use; also candies, syrups and sugar. Jellies may be used to advantage in making refreshing wines by dissolving in sufficient cold water to dilute to taste. Serve in glasses after a meal. The secret in making good jellies lies in the selection of the fruit and the attention and care given to it when boiling, considering the scrupulous cleanliness of the vessels used above all other things. Select the fruit desired, boil in porcelain or graniteware kettle, adding a little water if necessary, until soft ; strain and mash tlirough a suitable cloth, flannel preferred, and allow one pound of granulated sugar to each pint of juice. Boil again for five minutes, then add the sugar and boil until it jellies, or draws into threads as you spoon it. All jellies should be preserved in glassware, never metal, and should be kept in a cool, dark place, free from damp- ness. Light is very destructive to their keeping qualities. The use of jellies by picnic and camping-out parties for making appetizing drinks, must be tried to be appreciated. On these occasions a tempting lunch will be given addi- tional relish by an accompanying fruit juice of coveted flavor. Plum jelly should not be used, as the fruit acid too often causes acidulation of the stomach, with following pain and distress. 63 MEAT. That meat is not food for man needs not to be forcefully presented to the cultured and intellectual mind. This fact is as readily recognized by those having refined sensibilities, as the simple law that purity cannot emanate from degrada- tion. Flesh eating is a remnant of man's bygone barbarism which should be long forgotten. At the dawn of the twen- tieth century the orient light of wisdom more forcefully heralds forth the admonition that man must cease to defile God's temple. The so-called religionists, who "pray in high places" and strive so earnestly to show their fellow-men the righteous road which leads to peace and everlasting life, forget that they should first seek purity in themselves before they guide the erring ones along the narrow way. Purity of mind can only follow purity of body, and lofty sentiments and ideas cannot emanate from pork chops, sausages or chicken fricassee. The eating of meat, in many instances, has been the cause of great distress in social and family circles ; and it has been known to change affairs of state and plunge whole nations into ruin. It is well known to students of history that the dinner eaten by Napoleon the Great just before the battle of Leipsic proved so indigestible that the monarch's brain became con- fused, and, as a result, the battle was lost. The eel stews of Mohammed II kept the whole empire in a state of nervous excitement, and one of the meat pies which King Philip failed to digest caused the revolt of the Netherlands. The immutable law of evolution has designed that life must pass from the mineral kingdom to that of the vegeta- ble, and from the vegetable kingdom to that of the animal. Man's transgression of this law by the eating of flesh has brought the human race to a state of degeneracy which time and righteous living alone can change. "Thou shalt not 64 kill" is a divine commandment, given to man at the dawn of his creation to guide him in a life of righteousness and purity. Moses embodied this same commandment in the law which he formulated to govern the children of Israel. The penalty for its disobedience has always been the same — death. "Thou shalt not kill" is not confined to man alone, but governs the entire animal kingdom. The killing of an ox is a transgression of the law the same as the killing of a man ; the penalty remains the same. Kill not at all, and eat not that which has been killed. The eating of flesh will not build up cellular tissue in man ; this can only be done by a vegetable diet. Flesh foods load the blood with impurities and cause rapid disintegra- tion, making of man a walking graveyard and a human garbage barrel. If man did not eat potatoes, white yeast bread, and meat, nor use narcotic beverages, such as spirit- uous liquors, tea, and coffee, 90 per cent of the evils existing today would be removed. 66 NUTS. The proper food for man is an intelligent combination of fruits, grains, nuts and vegetables. An infinite variety may be secured, suited to all conditions and occasions. Nuts, because of their oily nature, should be used in com- bination with fruit, the acids of the latter aiding greatly in digestion. They may be used to great advantage with vege- tables and grains. Pop corn eaten with black walnuts or hickory nuts forms new flavors which are delicious and appetizing. Nut preparations are very wholesome, but should be used in small quantities, as they are a condensed food. Every family should have a mill with which to grind cereals, nuts, vegetables, etc., and many delicacies may be easily and cheaply made at home. Those who are beginning to see that meat-eating is not conducive to healthful condi- tions of mind and body, will find nut preparations a valuable aid in making a radical change to vegetarianism. The fol- lowing recipes will aid in suggesting various other nut dishes. HOW TO MAKE PEANUT BUTTER. Take eight pounds of roasted peanuts, put them through the mill, opened wide, to break up the shells and rub off the red skins, it will separate the kernels into halves ; then with a hand bellows or wind mill blow away the shells. Add to the kernels all the salt that will adhere to them, and then pass them through the mill, grinding to a fine, smooth, soft, oily, tough, delicious yellow butter that will spread on crackers, bread, etc. You have now five pounds of nut butter that contains more nutriment than ten pounds of cow butter which would cost you two dollars and fifty cents. Roasted peanuts turn to butter, raw ones make meal when ground through our mill. 09 PINON OR PINE NUT BUTTER. Roast and grind pine nuts and prepare same as other nut butters. Very fine for flavoring soups, etc. FILBERTS. Blanch same as almonds. Place in moderate oven for a few minutes until dry and crisp. Grind to fine meal on mill. Used same as others. BRAZIL NUT BUTTER. After shelling, blanch and roast for a few minutes in moderate oven. Grind to very fine meal. Used in small quantities, gives a delicious flavor to cereal preparations. Better when freshly prepared. WALNUT BUTTER. Use the paper-shell English walnut. After shelling, blanch same as almonds. Put in oven until slightly browned, then grind to fine meal on mill. Pack in air-tight glass jars and set in cool place. May be used with any fruit or grain dish. HICKORY NUTS. After being shelled, set the kernels into moderate oven for a few minutes, then grind on mill. Put in air-tight glass jars and set away in cool place. A little nut oil may be added on top, if desired. Very fine for flavoring soups, symposia and other dishes. CHESTNUTS. The large Italian or Apennine chestnuts are be«t Boil them, when fresh, for twenty minutes, then bake in hot oven for ten minutes, or until mealy ; puncture shells with knife or fork to prevent bursting. Peel and grind into flour. Put into jars and set in dry place ; will keep indefi- nitely. May be used in soups, symposia, bread, grains. e? ALMOND BUTTEE. Use the paper-shell sweet almonds. After shelling, blanch and set them in oven until thoroughly dry and hard, then grind to fine meal on a mill. If desired, they may be roasted, after blanching, in a moderate oven until a golden brown before grinding. Pack in air-tight glass jars. Very delicious for spreading on bread and for flavoring cereal dishes. BUTTERNUT AND BLACK WALNUT BUTTERS. All preparations from these nuts are better in a fresh state, as they do not keep long without becoming rancid. Grind after shelling; used for flavoring same as other nut butters. May be slightly browned in oven before grinding, if desired. When eating black walnuts and butternuts, they should be accompanied by a generous quantity of popcorn. This prevents the rich oils from lying too heavily on the stomach and possibly causing distress. PEANUTTA. Put a quantity of shelled peanuts into a slow oven for twenty minutes. Do not allow them to get brown. Take them out ; when cold the brown skins may be easily rubbed oflf. Grind to a fine, smooth paste on a mill. Put three cupfuls of these ground peanuts into a sauce pan ; add five cupfuls water and boil over slow fire, stirring frequently, for twenty minutes. Pour into porcelain dish and set in cool place. Very fine in soups, in cereals, symposia, or as butter to spread on bread. NUT CREAMS. See article on Creams in Raw Food Department OILS. Animal oils should not be used because they pollute the blood and are indigestible. For this reason all foods mixed with them partake of the same conditions. The feeding of children with potatoes fried in animal oils is little short of crime, because the results are equal to those of poison. The same is true of meat, white yeast bread and narcotic bever- ages. Another objection to the use of animal oil for frying is its liability to become overheated. Burnt fat contains acro- lein, an irritating and highly-poisonous liquid developed dur- ing burning. Vegetable oils will withstand a much higher temperature before burning. Their use in this book is always intended, and there are many varieties on the market which are prepared especially for culinary purposes. They are much cheaper in the end than animal oils and far more wholesome. * OLIVE OIL. For table use, salads and for use by invalids, olive oil only is recommended. The California oil is as cheap in price as the imported finer grades, and holds its own in competi- tion. SALAD OIL. Most oil sold as salad oil is simply refined cottonseed oil, and for cooking purposes is equal to olive oil. COTTONSEED OIL. Because of its cheapness and wholesomeness this oil is quite in demand and most satisfactory for soups and baking purposes. For making pies it should first be heated and 69 beaten with an egg-beater or fork until foaming. Pastry will be light and very delicious, both in taste and flavor. SUNFLOWER SEED OIL. In European countries, also in some parts of the Orient, sunflower seed oil is used for cooking and baking, with sat- isfactory results. The flavor is unsurpassed and the nutri- tious value greater than olive oil. In countries where made it is as cheap as cottonseed oil, and is thus commonly used. For invalids suffering from pulmonary troubles, and throat and nasal affections, sunflower oil as daily food proves to be an indispensable agent. IMPROVED SOUP OIL. To give soups a decided flavor and the taste of soup stock, save all the oil which you have used for frying pur- poses, putting it in a separate can. That oil having been boiled and taken on flavors from the things fried or cooked in it will gradually change its flavor and prove excellent in the preparation of soups and salads. In liver complaints use oil sparingly and only when acid or sub-acid fruits are being used with the meal. OILS IN GENERAL. The question of purity of oil is not so much a scientific as a commercial one, although for medicinal purposes the oil must be just as prescribed. Thus in consumption and rheu- matism the patient must use none but the purest olive oil, while in troubles of liver and stomach, olive and cottonseed oil in equal proportion will prove more satisfactory. In some cases the olive oil should be used raw, while in others the oil should be boiled in water, and the water allowed to evaporate before the oil will prove of medicinal value. A little experimenting will soon teach the person as to the method to be employed in individual cases. When breaking away from meat diet a larger quantity of oil will at first be required. Be sure to mix oil with well prepared dishes only. After a time the system will require but little oil, as we shall crave nuts in their season. 70 PICKLES AND CATSUP. Pickles should be eaten very sparingly, and, if possible, not at all when prepared with vinegar, as this condiment is deleterious to a healthful condition of the stomach. Cucum- ber pickles are quite harmful because they are difficult to digest when preserved in vinegar. TOMATO CATSUP. Scald, peel and core a peck of sound, ripe tomatoes. Mash as if for stewing. Season with one tablespoonful ground cinnamon, one-half teaspoon ful cayenne pepper, one table- spoonful each of cloves, allspice and mace, and three large onions cut very fine ; salt to taste. Put all in porcelain-lined kettle to boil ; when tomatoes are thoroughly cooked, rub them through a sieve to get out the seeds, spice, etc. After straining return to kettle and boil until thick like cream. Set aside and when cold put into clean bottles, filling each to within one-half inch of the cork, then pouring in on top of each a teaspoonful of salad oil. The bottles should be kept in a cool, dry place, resting on their sides. PICCALILLI. Cut one peck of green tomatoes and six onions in thin slices, pack in layers in earthenware jar alternately with one teacupful of salt. Let stand over night ; in the morning pour oflF liquid that has formed, add four green peppers and chop all fine. Put the whole in a porcelain-lined kettle with one pint of pure cider vinegar (or lemon juice) and a table- spoonful each of cloves, cinnamon, and white mustard seed. Cook until soft and sweeten to taste. Pack in earthenware or glass jars and set away in cool, dry place n PIES. There can be no objection to the eating of pies if they are well baked and their crusts do not contain animal oils. Doughy pies of ghostly hue, flavored with the extract of swine adipose tissue, can scarcely be expected to answer as an after-dinner relish for every hungry mortal. In the making of pie crust, use only vegetable oils, such as olive, cottonseed or cocoanut. To insure a fine, palatable crust, beat the oil before using until it will froth. Such oil will make a much finer crust and work more readily with flour than animal fats or butter, and it will require less oil. Clarified butter may be used, but it is considered objec- tionable on account of its indigestibility. Persons subject to liver and stomach disorders should not use it, nor any other animal oil, for that matter. Admixtures of animal fats and starch, such as pies, pastry, etc., should not be given to children. Always bake pies until both upper and lower crusts are a golden brown, otherwise they are indigestible and lie heavily on the stomach. The human stomach has developed beyond the digesting of raw starch, and attention to this fact will alleviate much suflfering. Students and others in the school-room will sooner or later pay the penalty for the continued eating of noonday lunches composed of white bread and half-baked pie impreg- nated with animal fats. PIE CRUST. Sift together one quart of flour with one teaspoonful salt ; add two-thirds cupful well-beaten cocoanut, olive or cotton- seed oil, working it in thoroughly; then pour in gradually one cupful cold water. Knead into firm dough with least 73 possible handling; roll out on floured board to thin sheet and lay on graniteware pie plates. Before putting in the pie mixture, wet the crust dough when in the plates with beaten white of an egg to prevent juices soaking through and making crust soggy. Bake pies in moderate oven, being careful to brown the lower as well as upper crust. Enough for four pies. APPLE PIE. To make an apple pie that is a charm, it is necessary to use finely-flavored and tart apples. Pare and core them, put them with a little water into a graniteware saucepan over the fire and boil until soft. Add sugar to taste and beat to smooth cream. Put generous quantity into each crust-lined plate, add a dash of ground cinnamon, put on upper crust and bake in brisk oven to golden brown. CRACKER PIE. Beat together the yolk of one egg, one tablespoonful but- ter and two tablespoonfuls sugar. Add the dust of four finely rolled soda crackers and one cupful of milk. Boil it all until thick. Use white of egg for frothing. Bake in open crust. CUSTARD PIE. Make custard of three well-beaten eggs, two tablespoon- fuls white sugar and one pint sweet milk, using flavor to taste. Put in crust-lined plates and bake in slow oven. When done, take out and spread over with the beaten whites of eggs and sugar, return to oven and bake until slightly browned. Set aside to cool, then serve. DATE PIE. Soak one pound of dates over night, stew until they can be mashed through a sieve. Mix with one quart of milk, three eggs, and a little salt. Bake with under crust only in moderate oven. This amount of filling will make three pies, T8 Figs may be used in place of dates for variety, but they will need to be finely chopped. FRUIT PEE. Select fruit desired, such as grapes, peaches, plums, pears, etc., stew them well done; put between two crusts and bake to golden brown. Flavor with ground cinnamon or use ex- tract to suit taste. LEMON PIE. Soak one-half cupful cracker-dust for one hour in one cupful milk. Cream together one-half cupful powdered sugar, two tablespoonfuls cocoanut butter or olive oil, whip in the beaten white of one and yolks of three eggs, reserv- ing the remaining whites for a meringue. Add the juice and grated rind of two lemons, then the soaked cracker-dust. Pour all in crust-lined plate and bake in moderate oven to golden brown. Make a meringue of the whites beaten with two tablespoonfuls of powdered sugar. When pie is done, spread over the meringue, return to oven long enough to harden. Serve cold. STRAWBERRY PIE. Put crust in plate, bake in oven until nicely browned. Take out and fill with fresh, ripe strawberries ; sprinkle with finely-powdered sugar, then spread over the entire pie the well-beaten whites of eggs and sugar. Put again in oven and bake until slightly browned. Use no top crust. MINCE PIE. Make a mock mince meat as follows: Take one pound of washed and dried currants, one pound seeded raisins, one pound finely-cut citron, one pound sugar, one-half tea- spoonful salt, the juice and a little grated rind of two oranges, the juice and grated rind of one lemon, one quart grape juice, one teaspoonful ground cinnamon, one tea- spoonful mace, one pint finely-chopped apples and one pint ground roasted peanuts ; mix well. This eimount is suf- 74 ficient for six good-sized pies. Put between two crusts and bake until nicely browned. ORANGE PIE. Beat together the yolks of four eggs and eight table- spoonfuls sugar; add the juice and grated rind of two oranges and two-thirds cupful milk. Bake for thirty minutes in an under crust. For meringue, beat whites of the four eggs with four tablespoonfuls powdered sugar to firm paste, spread over top of pie when done, then return to oven and bake until delicately browned. Serve cold. PUMPKIN PIE. Stew the pumpkin until soft, then press through sieve. To one quart of pumpkin allow two quarts of milk and six eggs. Beat the eggs well and stir into the milk, adding gradually the sifted pumpkin. Add one teaspoonful cocoa- nut butter or oHve oil, a little salt, one teaspoonful ground cinnamon, and sweeten to taste. Pour into crust-lined plates and bake in quick oven. When done, take out and spread over each pie a generous amount of well-beaten thick, sweet cream and powdered sugar ; return to oven until a delicate brown film has formed, then take out and set away to cool. RHUBARB PIE. Pour boiling water over two teacup fuls chopped rhubarb, drain off the water after five minutes ; add one teacupful sugar, yolk of one egg, one teaspoonful cocoanut butter or olive oil, one tablespoonful flour, and three tablespoonfuls water. Put between two crusts and bake to light brown in a moderate oven. CHEESE PIE. Line a pie plate with plain pastry and fill with a custard made as follows: Rub two cakes of Neufchatel cheese through a sieve, add two well-beaten eggs, a tablespoonful 76 of flour and a little grated nutmeg; stir, fill the crust and bake. SORGHUM PIE. To four lightly-beaten eggs add one cupful sorghum molasses, one-half cupful sugar, two teaspoon fuls corn- starch, a pinch of nutmeg. Set into a pan of hot water to thicken. ORANGEADE PIE. Put one-quarter pound butter on the stove to melt slowly so the salt will settle to the bottom. Then pour off the butter and add one-half pound white sugar. Cream them together. Add the juice and finely-grated rind of three oranges. Add six well-beaten eggs and two square crackers finely pulverized to give consistency. This will make filling for two pies. BUTTERMILK FILLING. One cupful buttermilk, one cupful sugar, the yolks of three well-beaten eggs, three tablespoonfuls starch. Flavor with lemon, PLAIN CUSTARD. One cupful water to one cupful sugar, one tablespoonful flour, three eggs, one teaspoonful oil. Beat it all thoroughly and flavor. Bake in a quick oven. JELLY PIE. Beat the yolks of four eggs and add one cupful sugar creamed with one-half cupful butter. Mix thoroughly and add the frothed whites of eggs. Now add one cupful tart jelly and two teaspoonfuls orange juice. Bake about three- quarters of an hour in open crust. 7« PUDDINGS AND CUSTARDS. It is, indeed, a trite but old saying that "the proof of the pudding is in the eating." Too often the testimony is deariy bought, especially when the burden of proof rests on the digestive organs like unto a nightmare. Pure and fresh ingredients other than animal, placed in the hands of an intelligent cook, may be resolved into "a midsummer- night's dream," with all the paraphernalia to match. The omission of animal fats and corn or other starch, sago, tapioca and arrowroot, from puddings will be a decided move toward robbing them of their greater evils. APPLE COBBLER. Line a deep graniteware dish with pie-crust dough; fill dish with sliced tart apples, and sufficient sugar to sweeten to taste. Sprinkle over the top a small quantity of ground cinnamon and cloves. Use sufficient flour, into which has been sifted one-half teaspoonful baking powder, to make about the consistency of soft ginger-bread. Have bag in which it is to be boiled scrupulously clean and before using dip it in hot water and sprinkle with flour. Boil for three or four hours, suspending pudding in pot. Water should be boiling when pudding is put in, and must be continued for the entire cooking period. Serve with sauce to taste. Sliced peaches or other fruits may be substituted for apples to give variety. CHESTNUT PUDDINQ. Boil chestnut meal with fruit sauce for ten minutes, then set away to cool. Serve garnished with sliced oranges in sauce dishes. 77 OBANGE OUSTABD. Beat well together yolks of six eggs and one-half cupful powdered sugar. Add two cupfuls orange juice and grated rind of one orange. Put into individual dishes and cook in steamer until solidified, then set away to cool. STEAMED FRUIT PUDDING. One cupful seedless raisins, one-half cupful finely-chopped citron peel, one-half cupful finely-chopped or ground al- monds, three well-beaten eggs, one tablespoonful cocoanut butter or olive oil, four cupfuls cracker-dust; mix all to- gether and add sufficient milk to make stiff paste. Put in pan and cook in steamer for two hours. Serve while hot with suitable sauce. PLUM PUDDING. One cupful milk, one cupful maple molasses, one pint well- chopped seeded raisins, one tablespoonful cocoanut butter, one teaspoonful each of finely-ground pine nuts, cinnamon and shredded lemon peel. Put on upper crust, cutting in slits to allow steam to escape, and set in moderate oven and bake to a golden brown. Serve with cream sauce to suit APRICOT PUDDING. To two cupfuls flour add one level teaspoonful salt, finely powdered, three tablespoon fuls sugar, two tablespoonfuls melted butter, four eggs beaten separately, and one cup of sweet milk. Beat the batter for several minutes until it aerates. Into well-oiled cups put a layer of batter, then a layer of sliced apricots, covered with a layer of batter. Steam for twenty minutes and serve with the following sauce: aAUOE. One cup sugar in one-half cup water, boiled for five minutes. Add juice of cooked or canned preserves, one ■78 rounded teaspoonful butter ; let it all come to a boil and add one tablespoonful cornstarch dissolved in cold water, with a pinch of salt. Let it come to a boil again and add the juice of half a lemon or more to suit taste, and serve. PRUNE PUDDING, Soak one pound of prunes in hot water for twenty-five minutes, then boil them over a slow fire about three to four hours until their natural sweetness is restored, adding a stick of cinnamon. Wash them through a sieve as soon as stones are removed. Add the whites of six well-beaten eggs. Bake for fifteen minutes in a moderate oven. Pour over it the juice of two sweet oranges and serve with whipped cream, flavored with vanilla. Served in the rind of oranges adds to the appearance. SULTANA PLUM PUDDING. Take a cupful each of raisins, dried apples, peaches, and one-half dozen each of figs, dates, and three fresh bananas. Boil this in a separate vessel for thirty minutes and add to prunes which have been boiling for two hours, of which you take two cupfuls, adding a stick of cinnamon. The prunes have to be pitted before mixed in with the rest. In a third vessel you boil two tablespoonfuls of tapioca in a quart of water until clear. Now you mix it all together, adding three tablespoonfuls of finely-chopped or ground nuts to it, also a rind of lemon peel and citron. Allow the mixture to boil for one hour or more over a slow fire. Wet a mold and pour in if wanted cold; just turn it out as you would a jelly. Serve upon a layer of flaked rice or tapioca soaked in orange or pineapple juice. Just before serving pour over each individual dish a little grape brandy and light a match to it. Serve with whipped cream flavored with lemon. AMBER PUDDING. Take one and a half pounds of apples. Cut up into small pieces, peelings and cores included. Put them into a stew pan, with a piece of lemon rind and a little juice, two 79 ounces of butter, three ounces of sugar, and stew until soft and mushy. Strain first through colander and then a fine sieve. Stir in the yolks of three eggs. Line a pie dish with pie crust and pour the above consistency upon it. Place into moderate oven for fifteen minutes. Whip the whites into a stiflF froth, add some sugar and lemon flavor- ing. Pour over the top. Sprinkle with castor sugar, return to oven to brown and decorate with candied fruits. COCOANUT PUDDING. One-half pound sugar, one-half pound grated cocoanut, two tablespoonfuls cocoanut butter, one cupful cracker- dust, two eggs, one quart milk. Add milk to cracker-dust, then eggs, well beaten. Mix all together, flavor with vanilla and bake in graniteware dish. Serve with sauce to suit. CHOCOLATE PUDDING. To one quart milk add one cupful cracker-dust, three well- beaten eggs, one cupful sugar, one teaspoonful vanilla, two squares chocolate, melted. Mix well and put into granite- ware dish and bake till nicely browned. Serve with or without sauce. NEW ENGLAND BREAD PUDDING. Into a three-quart pudding dish break five fresh eggs, beat until light ; add one-fourth teaspoonful salt, two cup- fuls granulated sugar, two cupfuls well-browned bread crumbs, two quarts fresh milk, one tablespoonful cocoanut butter or olive oil, one-half teaspoonful cinnamon. Bake in moderate oven about forty-five minutes, or until no longer milky, testing frequently with a knife. Do not bake pud- ding too long, as too much baking will spoil it. When done, spread over top a thick layer of currant or other jelly and over that a meringue made by beating whites of two eggs with pulverized sugar ; replace in oven until delicately browned, then remove immediately. In all bread puddings, care should be taken to have crumbs well-browned, as the soft portion of bread becomes doughy when soaked in milk or other liquid and will have a raw taste. 80 QUEEN CUSTARD. Mix with one quart fresh milk the well-beaten yolks of four eggs, two tablespoonfuls almond meal, one-half cup- ful sugar, one cupful finely-ground cracker-dust, a little grated orange or lemon peel, pinch of salt. Put in granite- ware dish and set in steam cooker for one hour. Beat whites of the four eggs with powdered sugar; spread over top of pudding when done, then set in oven until meringue is crisp. Take out and set aside ; serve when cold. NUT PUDDING. To one quart milk add two cupfuls cracker-dust, three well-beaten eggs, one cupful sugar, one-half cupful orange juice, three tablespoonfuls almond or peanut meal, pinch of salt. Mix all well together, put in graniteware pan and bake in moderate oven until nicely browned ; or may be put in steam cooker for one hour. Serve with sauce to taste. DRIED APPLE CUSTARD. Cook one pint of dried apples until tender and easily mashed through sieve. Add one tablespoonful of clarified butter while fruit is warm. Add three well-beaten eggs, one pint of rich cream and the juice of one lemon and the grated rind of half a lemon. Line pie dish with pie crust. Pour the consistency over it and bake for twenty minutes. ORANGE MARMALADE. Take one dozen oranges and four lemons. Cut into halves. Soak in four quarts of water for twenty-four hours, then boil until transparent. When done take the fruit and cut into very fine shreds with a sharp knife. Return to the liquid. To every pint of the fruit add one pound of sugar. Bring it all to a boil again. Then boil quickly for twenty minutes and then bottle. Remember that the fruit is simply to be covered with water so that you will have to use judg- ment as the quantity of water will depend upon the size of fruit and the amount of juice the fruit contains. Prepara- tions of this nature are to be used upon special occasions only and not as a food. 81 SALADS. Salads made without vinegar or strong spices are appetiz- ing and quite wholesome. They should be eaten only in moderate quantities, and with nutritious nut and grain foods form a valuable adjunct to a well-balanced meal. A little study of their nature and qualities will enhance their value. In making salads do not mix fruits with vegetables. Nuts may be used with either fruits or vegetables. TOMATO SALAD. Select smooth and large tomatoes, scald them, skin quick- ly and drop into cold water to chill. Slice them and put in layers alternately with the following: Chop finely a small quantity of onion, parsley, and cress, and mix with mayon- naise dressing. Serve on platter and garnish with lettuce leaves or cress. NUT-CELERY SALAD. Put one cupful shelled walnuts in saucepan, add two slices of onion and one-half teaspoonful salt ; cover with boiling water and boil thirty minutes, then throw into cold water to blanch; dry on towel and rub off the thin skins. Mix nuts with two cupfuls sliced celery and add French dressing to suit the taste. VEGETABLE SALAD. Cut into one-fourth-inch cubes one cold cooked beet, one cold cooked carrot, one cold cooked potato, and a few cold green string beans ; mix with mayonnaise dressing, and garnish with crisped leaves of one head lettuce. 82 PLAIN POTATO SALAD. Cut six cold boiled potatoes into small cubes, add one tablespoonful minced parsley, two stalks celery minced fine, and sufficient French or mayonnaise dressing to suit. Put in large platter and garnish with two hard-boiled eggs cut into thin slices and the crisped leaves of one head lettuce. PLAIN EGG SALAD. Boil six eggs fifteen minutes. When eggs are done re- move the shells and cut in slices lengthwise. Arrange them on a platter so that one slice overlaps the other. While the eggs are still hot pour over Simplicity dressing and stand away in a cold place for one or two hours. Garnish with watercress or small leaves of head lettuce. EGG SALAD. Remove the shells from five or six hard-boiled eggs ; cut lengthwise. Take out the yolks, being careful not to break the whites ; mash the yolks to a paste, moistened with mayonnaise dressing ; then return to the whites, filling them to their utmost. Have ready a platter filled with little nests made of lettuce leaves, and place one of these halves in each nest. BEET SALAD. Slice and cut into dice enough cold beets to make a pint ; heap them in the center of a platter and surround with leaves of head lettuce. Make a Sauce Tartare as follows : Chop four olives (pitted), one tablespoonful capers, one gherkin, very fine, and mix with one cup of mayonnaise dressing. Pour this over the beets and garnish with slices of hard-boiled eggs. BCACEDONIAN SALAD. One boiled beet, one small onion, one root of celery, one 'boiled carrot, one-half cup boiled asparagus tops, two table- 'spoonfuls of cooked green peas, one dozen boiled string 88 beans, one cup of mayonnaise dressing. Cut the beet, car- rot, beans and celery into small pieces ; chop the onion very fine-; mix all the vegetables carefully together, then add the mayonnaise and serve immediately. If the vegetables are properly prepared, this makes a delicious salad. CAULIFLOWER SALAD. Boil a head of cauliflower ; throw into cold water until wanted, then tear apart, dry on a soft towel, put in salad bowl, pour over a cupful of mayonnaise dressing; garnish with lettuce leaves and slices of hard-boiled eggs. Serve immediately. BEET SALAD. Grate or grind selected raw red beets to make two cup- fuls. Take a hard-boiled egg and mash fine the yolk and cut small the white, mixing it with the beets. Salt to taste and use as much lemon juice as desired. Serve upon lettuce leaves with a sprig of parsley. WALDORF SALAD. Take good-sized apples and pare them carefully ; scoop out a good deal of the inside to make a cup. Then take what is scooped out of the apples, chop fine and mix with chopped nuts and rich mayonnaise dressing ; refill the apples and put them on a platter of lettuce leaves. ROYAL POTATO SALAD. Select potatoes of small size. Scrub them well in cold water. Put them in earthenware or graniteware pot. Cover wdth enough cold water to keep potatoes in water. Drop into the pot a small bunch of dried or green dill or caraway seed tied in a cheesecloth sack. Let the potatoes boil quickly. Keep pot well covered, gradually turning down fire as the water evaporates. As soon as potatoes are done pour off the water and return pot to stove, but uncovered, until all moisture steams away, taking care not to put over hot fire as potatoes must not be scorched. Let potatoes get cold.. 84 Now peel potatoes and cut into squares. To every four potatoes use one onion the size of one of the potatoes. Cut onions fine. Mix it all well. Use some green parsley, cut fine. Sprinkle with a little celery seed. Salt to taste. Cut fine a dill pickle to every fifth potato. Mix again. Now heat oil in one and vinegar in another vessel, using one tablespoonful of oil to every three potatoes and one • teaspoonful of boiled vinegar to every four potatoes. Pour the hot vinegar on salad first and then the oil. Flavor with lemon juice or serve with sliced lemon and grated raw beets. FRUIT SALAD. Even quantities of sliced apples, sliced bananas, sliced pineapple and sliced oranges. The fruit of course is all peeled before slicing. Sprinkle with coarse-ground pine nuts and almonds. Serve with mayonnaise dressing garnished with candied cherries. Do not use canned fruits for fruit salads. NASTURTIUM SALAD. Slice two hard-boiled eggs over a dish of shredded lettuce and dot with nasturtium flowers. Serve with French dress- ing. NUT-FRUIT SALAD. Put one pound blanched English walnuts in bowl; peel and core four tart apples, then cut them in very small cubes. Mix with nuts, then add sufficient Nice dressing to suit taste. May be served in individual dishes, or on large platter. Garnish with sliced navel orange if desired. The flavor will be greatly improved by the addition of finely- chopped citron peel. SPINACH SALAD. Wash and pick over one peck spinach ; cook with one-half cupful water until tender. Drain and chop very fine ; then add the chopped whites of two hard-boiled eggs and suf- ficient French dressing to suit. Put on large platter and garnish with the crisped leaves of one head lettuce, also one hard-boiled egg cut into thin slices. 86 SANDWICHES. There is no end to the variety of sandwiches which are particularly suited for picnics, parties and traveling. A little attention and interest will soon develop an endless variety of compounds. FRUIT SANDWICH. Chop finely one-fourth pound each candied cherries, seeded raisins, and dates ; add one-fourth pound cocoanut, two tablespoonfuls grape juice, and juice of one-half orange ; mix well. Spread almond butter on slices of bread, follow with fruit, then lay together. CHEESE SANDWICH. Blend yolks of two hard-boiled eggs with one tablespoon- ful cocoanut butter, olive oil or peanutta; add three table- spoonfuls grated cream cheese and a pinch of salt. Spread on slices of bread, having first laid on lettuce, parsley, or watercress leaves. Neufchatel may be used in place of cream cheese if desired ; pinon butter instead of peanutta. FIG SANDWICH. Put into double boiler one-half pound well-washed figs, one tablespoonful sugar, one-half lemon, and one cupful water. Cook until tender ; strain figs and chop very fine, then add to juice. Take twelve slices bread ; dip quickly one side of each into cold water, place wet sides of two slices together and toast in moderate oven until outsides are a golden brown. Separate the slices and put between each one a thick layer of fig filling. Press together and lay away to get cold. 88 OLIVE SANDWICH. Toast slices of bread as for ginger sandwiches. Spread on thin layer of peanutta, then Neufchatel cheese, and sprinkle with minced olives ; olives stuffed with pimentoes may be used if desired. GINGER SANDWICH. Take eight slices of bread; dip quickly one side of each in cold water, lay wet sides together and toast to a golden brown in moderate oven. Separate slices and put between them a filling composed of four lettuce leaves and one-half ounce of candied ginger cut into small slices, then place together. SAVORY SANDWICH. Mash finely with a wooden spoon one-half pound peeled tomatoes, rub into them the yolks of two hard-boiled eggs ; add pinch of sugar, dash of cayenne pepper, and chopped whites of two hard-boiled eggs. Put one tablespoonful of olive oil or cocoanut butter into a heated stewpan, pour in the mixture and when hot add one teaspoonful flour which has been worked to a cream with a little cold water, boil until thickened, then set away to cool. Put between slices of brown bread which have been spread with nut butter. DIVERS SANDWICH. Apple sauce with layer of whipped cream, or asparagus, spread between slices of bread, make very nice sandwiches. Also, sliced tomatoes laid between slices of bread which have been spread with French mustard and cream cheese, garnished with sorrel leaves or cress. Salsify, eggplant, or green tomato fritters garnished with horse-radish and put between slices of bread make nice sandwiches. PEANUT SANDWICH. To one cupful peanut butter add one-half cupful salad dressing; mix thoroughly and spread between slices of bread. 87 SOUPS. The first course of all dinners should be soup. They have an appetizing and refreshing effect upon the stomach which is fittingly prepared for the work of digesting the more solid foods that are to follow. Soups should not be eaten while hot, as they soften the stomach and lay a foundation for neuralgic conditions of that organ. They should be allowed to cool to a moderate temperature. Neither beverages nor foods should be taken into the stomach while hot. This organ is more sensitive to heat and cold than the mouth, and protests against abuse will be entered for presentation at some future time. Vegetable oils, such as cottonseed, olive, or cocoanut, added to soups will give finer flavors than animal oils ; and finely chopped or ground nuts greatly surpass ox tails and shin bones for making soup stocks. Catsup is one of the best condiments for use in flavoring soups, but black pepper and an excess of salt should be strictly avoided. An endless variety of soups will suggest itself as we learn to use our own judgment in preparing soups which are an art in themselves. The reason most people do not care for soups is because they never tasted the fine oil soups which give stay and stamina. SOUP FOR INVALIDS. Just after a siege of sickness where abstinence from food proved the only successful means of conquering the disease, giving the body an opportunity to recuperate, soups will prove most beneficial. It should be remembered that it is not well to eat bread or crackers with any kind of soup unless the soup is merely a plain combination of oil and 88 water, in which case the bread should be cut into small squares, toasted, and the boiling water and oil poured over it. Invalids should use the broths of soups only for several days and later on use the stock. THE BROTH Of the soups as given in routine may be used after the fast has been broken adhering to each broth for a day or two before resorting to another. BOUILLON SOUCL Take one teaspoonful of oil to each cupful of water. Let it come to a boil and thereafter simmer for ten minutes. Salt it to taste after boiling. Take a clove of garlic and rub the warmed bowl or plate with it. Rub the garlic well into center of dish. Now cut some green parsley into dish. Pour the boiling or hot broth into plate and sip it as warm as you can take it, masticating the parsley well. PARSLEY SOUP. Take two tablespoonfuls of oil to three pints of water and boil it with a bunch of parsley. Let it all boil slowly for thirty or more minutes. In the meantime take one table- spoonful of oil and one-half tablespoonful white flour and put them into frying pan over a hot fire, allow- ing the mixture to brown, stirring it to keep it from burning. As soon as browned to a golden color, add hot water gradually, stirring it continually until thinned to a liquid. Pour it into the broth, let it boil together for a minute and then serve. CONSOMME VEGETAL. Take two carrots of medium size, one turnip, one stalk leek, two onions, two spoonfuls rice and one spoonful barley, four tablespoonfuls oil and two quarts water. Boil for forty-five minutes and then add water to suit, allowing it 89 to simmer. Salt to taste. It will then be ready for use. Break an egg into your bowl, remove the germ and pour the hot broth of your soup over the egg. As soon as you see the white of the egg cooked, stir up the yolk and let it mix with the broth. If you care you can sprinkle a little green parsley over the broth. CREAM OF BEANS. Boil until soft and mushy one-half of a package of Amer- ican hulled beans. Mash through a sieve and add a quart of milk, one well beaten egg, two tablespoonfuls of olive oil, dash of salt and cayenne pepper. Return to the fire and let it all come to a boil. If a firm soup is desired retain one tablespoon ful of the olive oil and cream it with one heaping dessertspoonful of flour by browning it in a sauce- pan and smoothing it with part of the soup, then pouring it all together, allowing it all to boil up together. CRACKED BARLEY SOUP. Boil two tablespoonfuls cracked barley in two quarts water for three hours. Stir in slowly one pint milk, one well- beaten egg, and one teaspoonful salt. RICE SOUP. Boil one tablespoonful cleaned rice in one quart water for one hour; add the juice of two boiled tomatoes, one tablespoonful each of olive oil and peanutta, one teaspoon- ful salt. Boil a few minutes, then flavor with two table- spoonfuls tomato catsup. VEGETABLE SOUP. Chop finely one onion, four green beans, one small ox- heart carrot, one-half green pepper, one stick celery, or pinch of celery seed, one tomato, sprig parsley, small parsnip, sprig cauliflower, one tablespoonful oil ; boil one hour in two quarts water. Add one teaspoonful salt and one cupful milk. 90 CELERY SOUP. Take five stalks celery, with leaves, cut fine and boil for ten minutes in one quart water ; pour oflF water and add two quarts fresh water, one clove garlic, one tablespoonful olive oil, one tablespoonful nut butter ; boil two hours, then add three cupfuls milk and one cupful milk thickened with a little flour ; boil again for a few minutes, then serve. RICE-MACARONI SOUP. Boil one tablespoonful rice, one onion, one cupful broken macaroni, and one tablespoonful oil in two quarts water for forty-five minutes. Add one teaspoon ful salt and two tablespoonfuls finely-chopped green parsley and allow to boil a few minutes longer. Add two tablespoonfuls cat- sup or pinon butter for flavoring, if desired. ASPARAGUS SOUP. Boil one quart finely-chopped asparagus in one quart water for ten minutes ; pour off water, put on two quarts fresh water and boil twenty minutes ; strain out asparagus, and mash through colander, then return again to water from which it was taken. Cream one tablespoonful flour with one tablespoonful oil, stir into one pint heated milk and boil a few minutes ; salt to taste and pour into asparagus. Let all come to a boil and pour over toasted bread cut into dice, or oyster crackers, and garnish with parsley. GRAIN-VEGETABLE SOUP. Put one tablespoonful each of rice, chopped green com, and cracked barley into soup pot ; pour on one quart water and boil one hour. Chop fine two sticks celery, one onion, turnip, carrot and sweet potato ; add to soup, together with one quart water. Boil for two hours over slow fire, then add one quart boiling water. Take one cupful flour, one- half teaspoonful baking powder ; mix well and rub with one tablespoonful nut butter, or oil and one well-beaten egg. Roll into small balls, drop into soup and boil for thirty 91 minutes. iVbout five minutes before taking off fire add two teaspoonfuls each of parsley, peanut-butter, peanutta and one teaspoonful each of thyme and salt. PEA SOUP. Put one quart green peas and one onion into a soup pot ; pour on sufficient water to cover and boil forty-five minutes. Mash through colander and add one pint water. Cook one tablespoonful flour in two tablespoonfuls oil until a very light brown. Add one cupful each of milk and cream and one teaspoonful salt. Pour all into soup, boil a few minutes and serve. TOMATO SOUP. Boil four or five tomatoes for one hour in sufficient water to cover ; strain through colander, put juice again on the fire and add one-half cupful milk which has been thick- ened by the addition of a little flour. Boil until slightly thickened, adding one quart of milk slowly after boiling. Serve with dry toast. May be flavored with a little parsley, onion, or celery. BEAN SOUP. Soak over night one teacupful beans in sufficient water to cover. Pour off the water, then add one quart fresh water and boil for one-half hour. Pour off this water and again add two quarts boiling water and boil for six hours. Mash through colander, then add one-half pint well-cooked tomatoes, a sprig of parsley and one tablespoonful oil ; cook one-half hour longer. Add one pint milk and serve. BARLEYBON. Put one-half cupful pearl barley in two quarts water ; add two sticks celery and one tablespoonful olive oil ; boil three hours over slow fire. Then add one whole onion, one cup- ful strained tomato juice, and one tablespoonful nut butter. Continue boiling for forty-five minutes. Brown in a frying 92 pan one tablespoonful flour mixed with one tablespoonful oil ; add two cupfuls water and one teaspoonful salt. Pour this into soup and boil for a few minutes. Remove onion and celery before serving. SWEET POTATO SOUP. Boil six small or four medium-sized sweet potatoes; when done, peel and mash through a sieve. Dissolve two tablespoonfuls of finely-ground pine nuts in one quart of hot water ; add one small onion grated, one teaspoonful salt, one teaspoonful celery seed and boil for ten minutes, while the sweet potatoes are being peeled and prepared. Strain the soup and mix in the sweet potatoes ; now return to the fire and add two tablespoonfuls of olive oil, a dash of cayenne pepper, and let boil a few minutes. CREAM OF TOMATO SOUP. Take a can of tomatoes and add a bruised bay leaf, a blade of mace, a sprig of parsley, and let them stew for fifteen minutes. Put a quart of milk on to boil in a double boiler, and when boiling add two tablespoonfuls of flour mixed with two tablespoonfuls olive oil, and stir constantly until it thickens. Now press the tomatoes through a sieve and if ready to use the soup, add a teaspoonful of sugar and one- fourth teaspoonful baking soda to the tomatoes, and then the boiling milk ; stir and serve immediately. It must not go on the fire after mixing the milk with the tomatoes, or it will separate. If you are not ready, let them stand on the fire separately and mix them when wanted. CREAM OF CHEESE SOUP. Put into a quart of milk, a slice of onion, a slice of carrot, a blade of mace and boil in double boiler. Rub two table- spoonfuls of flour into four tablespoonfuls of olive oil ; re- move the vegetables and mace from the milk after it be- gins to boil and add the flour and oil, and stir until it thickens. Now add three heaping tablespoonfuls of grated Parmesan cheese and stir three minutes ; add the beaten yolks of two eggs, salt and cayenne pepper to taste and serve at once. This soup cannot be heated over. 93 FULL DINNER DISHES. SYMPOSIA AND FULL DINNER DISHES. An effort has been made in this department to give suit- able dishes designed to take the place of meats. In many instances when the housewife has resolved to adopt a new regime, one which leads to a betterment of mental and physical conditions, and one which excludes all animal foods whatsoever from the daily menu, she is at a loss to know just what to select when supplying the family table. The task need no longer be difficult, for in the preparation of these dishes others of similar nature will suggest themselves, and the various items may be procured accordingly. To obtain the best results, there is only one special rule to be observed, — do not use fruits with vegetables. Vegetables should be combined with grains and nuts; fruits with grains and nuts ; but not vegetables with fruits. Onions and garlic may be combined with apples (sour apples) without detracting from the beneficial qualities of either. Do not use raw flour in making symposia ; brown it in a moderate oven, and stir occasionally to prevent burning. When using bread, it should always be cut in slices and toasted to a golden brown in a moderate oven. It is neces- sary to procure a mill, or small grinder, with which to grind the toasted bread, crackers, shredded-wheat biscuits, nuts, grains, etc., for use in these recipes. These mills are sold by our societies for $4, and are indispensable to all well- regulated kitchens. It is well when purchasing nuts to select those which have been shelled ; they are cheaper in the end. They have been put through special machines which take out the kernels in a comparatively unbroken condi- tion; besides there is a great saving of time. The nuts should be fresh, otherwise they will be rancid and unfit to cat. Use graniteware, porcelain, or aluminum dishes for bak- ing purposes. Tin is easily oxidized and often poisons the food. To facilitate a variation in symposia, we give the follow- ing formulas, the use of which will satisfy the most fastid- ious taste. Select for use only strictly fresh articles. Green fruits and vegetables which have become wilted after being picked, have lost their life-giving properties and are so much dead matter. They should be eaten as soon as possible after being picked, observing particularly that all are free from blemishes, and that there are no evidences of decay. As soon as disintegration sets in, the entire fruit or vegetable, ^s the case may be, has become permeated with effete matter that produces like conditions in everything with which it comes in contact. FORMULA NO. 1. (Combining Fruit, Nuts, and Cereals.) One cupful cereals ; choice may be made of cracker-dust, finely-ground toasted bread crumbs, or browned flour. Three cupfuls finely-chopped fruit; choice may be made of any fruit separate, or they may be mixed. One cupful nuts ; nut butters may be used, or finely-chopped or ground kernels of any nuts desired. Two well-beaten eggs. One cupful liquid ; milk, water, or fruit juices may be chosen. One teaspoonful salt, one teaspoonful spices or extracts, to taste. Bake for forty-five minutes. FORMULA NO. 2. (Combining Vegetables, Nuts, and Cereals.) One cupful cereals. Three cupfuls finely-chopped and boiled vegetables ; selection should be judiciously made, avoiding as much as possible the use of cabbage and po- tatoes. (See list of vegetables, following this department, for those which are most desirable.) One cupful nuts. One tablespoonful savory herbs. Two well-beaten eggs. One (in some cases two) cupfuls liquid. One teaspoonful salt, A little spice, except black pepper, to suit taste; bay leaves, celery seeds, and green parsley will give a decided taste. Catsup will give additional flavor. Bake one hour. 85 CHESTNUT. One pound of boiled Italian chestnuts, one pound whole- wheat bread crumbs, toasted and ground fine ; one pint boiled celery stalks, one pound fresh or one-half can toma- toes, one cupful each of green parsley and celery leaves, chopped fine; two good-sized raw onions, chopped; just a little marjoram and thyme finely ground, enough to give it all a distant flavor ; finely chopped fresh red pepper, about one tablespoonful ; two tablespoonfuls olive oil, heaping tea- spoonful salt, two or more eggs. Stir and mix it well. If consistency should be stifif add lukewarm water or eggs. Make into a loaf and set in a medium heated oven for an hour or until done. Occasionally moisten the top with a spoonful or more of hot water. Serve with nut tomato sauce made from one pound or half a can of tomatoes, three bay leaves, one blade of mace, pinch cayenne pepper, one tablespoonful ground raw peanuts, one small onion and one cupful water. Boil it for fifteen minutes over a quick fire, adding hot water frequently as needed. Thicken with browned whole-wheat flour. TAHARANI. One tablespoonful each of blanched almonds, pine nuts, pecans and walnuts ; one cupful finely-ground dried bread or crumbs, one finely-chopped onion, a pinch of powdered sage, a pinch of finely-ground celery seeds, one tablespoon- ful of finely-chopped parsley, salt and pepper to taste, two eggs and one cupful of cream. Mix ingredients in routine as given and keep stirring and beating. Consistency to be medium, not stift. Put in oiled earthenware dish. Bake for three-quarters of an hour. Serve with cream pea sauce and fresh peppermint leaves. NATURALIA. One cupful malted barley, one cupful ground raw pea- nuts, two tablespoonfuls flour, one tablespoonful oil, one well-beaten egg, salt to taste ; enough water to make it a light consistency. Bake for three-quarters of an hour in well-oiled gem pans. Apples may be added to the con- 06 sistency, but no raisins. Eaten every other day will pro- mote natural action. PRUNATUNA. One cupful fresh shelled peanuts, boiled in a quart of water for fifteen minutes, one cupful raw prunes, one each of dates and figs, one cupful malted barley, two tablespoon- fuls oatmeal, a good pinch of cinnamon, one tablespooniul oil. Stir quickly. If thick, add a little water. Bake in well-oiled pan. Do not use any drink with this dish. Par- ticularly valuable for dyspeptics. URANA. Boil in separate vessels, over a quick fire, one cupful each of rice and barley in a quart of water containing two table- spoonfuls of olive oil. When well-done, and water boiled down about two-thirds, let it cool a little, adding two me- dium-sized onions, finely chopped, a dash of thyme and a pinch or two of salt. Add two eggs, one cupful bread crumbs and two tablespoon fuls flour. Make little loaves, rolled in crumbs. Set into well-oiled pan and bake for half an hour. SPAMUTTA. Grate four cupfuls raw carrots, two cupfuls parsnips, one cupful each of turnips and potatoes. Add one and a half cupfuls browned flour, one cupful coarsely-ground raw peanuts. Flavor with one cupful green parsley and celery leaves, finely chopped, one-half teaspoonful crushed celery seeds, one teaspoonful salt, two tablespoonfuls oil, the yolks and whites of two separately beaten eggs. Put in granite pan, well oiled. Bake for three-quarters of an hour. Serve with mint sauce or plain mint and green peas. DE NOIX. Take two tablespoonfuls peanuts, two tablespoonfuls wal- nuts, one tablespoonful Brazil nuts, one tablespoonful pecans; chop all fine and add one cupful finely-ground 87 toasted bread crumbs, one cupful sweet milk, one table- spoonful nut butter creamed in a little milk, two well- beaten eggs, a pinch of chopped sage and thyme. Mix thoroughly, put into oiled dish and bake twenty minutes in moderate oven. Serve garnished with green parsley. DE CAROTTE. Boil for one hour one cupful carrots, one-half cupful parsnips, and two cupfuls celery, all finely chopped. Take three tablespoon fuls browned flour and boil in one and one-half cupfuls hot water until thick. Mix with the boiled vegetables, then add one cupful finely-ground onions, two cupfuls flaked cereals, or cracker dust, two well-beaten eggs, one tablespoon ful salt. Mix thoroughly, then put into well-oiled dish and bake in moderate oven for twenty minutes. Serve with tomato sauce. DE POIS EN COSSE. Mash fine one cupful boiled green peas (if canned see that they have been boiled until soft), add one-half cupful strained stewed tomatoes, two eggs, two tablespoonfuls nut butter rubbed smooth in a little hot water, one cupful finely- ground crackers (shredded wheat or browned bread crumbs may be used), one-half cupful onion juice, one-half tea- spoonful each marjoram, thyme and salt ; mix well and put into oiled dish and bake twenty minutes. Serve with chopped parsley. DE VEGETAL, Take equal quantities each of sweet potatoes, squash, tomatoes and parsnips to make two cupfuls ; boil for forty- five minutes and mash all fine. Brown one cupful flour in moderate oven, stirring occasionally to prevent burning, then mix with one cupful water or milk. Add to the vege- tables, mix well and roll up in a lump. Make a dressing as follows. Chop one onion fine and cook slowly in pan with two tablespoonfuls oil, or cocoanut butter; add one tea- spoonful each of finely-chopped thyme and marjoram, two 08 tablespoonfuls lemon juice, one-half cupful toasted bread crumbs, one teaspoqnful salt, and one cupful water or milk. Spread out the "meat," inclose the dressing, roll up and oil all over; put into oiled dish and bake thirty minutes in moderate oven. Make a gravy with a little browned flour, water, and a teaspoonful nut butter. A LA SULTANA. Boil one cupful browned flour in two cupfuls water until thick and creamy, stirring constantly to prevent burning. Add one cupful each of finely-chopped apples and pears, two tablespoonfuls ground walnuts, one cupful cracker dust, three tablespoonfuls of oil, one-half teaspoonful of cinna- mon, two well-beaten eggs, one teaspoonful salt, and dash of cayenne pepper. Mix thoroughly, put into well-oiled dish and bake in slow oven for thirty minutes. A LA SIMPLE. Cut one-fourth of a loaf of rye bread into slices; toast in a moderate oven to a golden brown, after which soak in water until soft; press out the water, then add two cup- fuls ground raw peanuts, two cupfuls chopped onions, one cupful chopped celery, two tablespoonfuls parsley, one teaspoonful salt, two tablespoonfuls oil, dash of cayenne pepper. Mix thoroughly and put into a well-oiled granite- ware dish. Press down well, then take from the center sufficient to make an opening large enough to hold the fol- lowing filling: One-half cupful peanut butter, one-half cupful Neufchatel cheese, and one-half cupful milk. Fill opening, then lay on top the removed portion. Put in mod- erate oven and bake one-half hour. Serve with catsup. A LA FAMILLE. Put two tablespoonfuls browned flour into one and one- half cupfuls milk and boil until a smooth paste, stirring constantly. Add two cupfuls each peanutta, finely-chopped apples, and finely-ground toasted bread crumbs, three table- spoonfuls oil, two well-beaten eggs, two teaspoonfuls salt, 9d l.ofC. and a dash of cayenne pepper. Mix thoroughly, and put into oiled dish and bake thirty minutes in moderate oven. Serve with sauce. PEAS BOAST. Take a pound of dried green split peas and boil until mushy. Place a medium-sized whole onion (peeled) in the pot with the peas and boil with them for flavoring. If water boils away before peas are done, add some more. Use no salt, as salt hardens the water and takes longer to cook the peas. When done remove the onion and mash peas through a sieve; now add salt to taste, two eggs beaten light; stir well and put into oiled pan (small deep bread tin is best) and bake fifteen to twenty minutes. When done turn out the loaf on a platter and pour over it tomato or mushroom sauce. Garnish with parsley or mint. MACARONI WITH CHEESE. One-half pound macaroni, one cupful of milk, three table- spoonfuls grated cheese, two eggs, two tablespoon fuls whole- wheat flour, two tablespoonfuls olive oil, salt and cayenne pepper to taste. First break the macaroni into bits of about one inch long and boil rapidly for twenty-five minutes in slightly salted water. When done, put in colander to drain. Put the milk on to boil and stir into it the flour mixed smooth with the olive oil and stir continually until it thick- ens ; then add a dash or two of cayenne pepper, the cheese and macaroni, and lastly the two beaten eggs. Cook one minute longer and turn into an oiled baking dish to brown in the oven. Serve in same dish. SPAGHETTI WITH TOMATOES. One-half pound spaghetti, one can tomatoes, two table- spoonfuls olive oil, two cloves of garlic, two tablespoonfuls of whole-wheat flour and salt to taste. Take spaghetti in long sticks and put ends into boiling salted water. As they soften, bend and coil in the water without breaking. Boil rapidly for twenty minutes. When done, put into &■ 100 colander to drain and set the colander in a pan of cold water for ten minutes. This bleaches the spaghetti and makes it white. Open can of tomatoes ; put on to boil with the garlic cut into small bits. Dissolve the flour in the oil and add to the tomatoes when boiling and stir until thick- ened. Now oil a covered earthenware baking dish, put spaghetti with tomatoes thoroughly mixed through it into the dish and bake in oven for fifteen minutes. This can be made in the morning and put away until evening, or twenty minutes before serving the dinner; then set it in oven to bake fifteen to twenty minutes. Serve with bananas fried in olive oil after first being dipped in egg and corn- meal, or thin slices of Oriental bread spread with nut butter and Swiss cheese laid over the nut butter. MACARONI-CHEESE CROQUETTES. The above recipe may be used for croquettes. Instead of turning into baking dish when done, turn into a square pan and set away to cool. When cold cut in slices ; dip first in egg, then in cracker dust, and fry in oil until brown. Serve with tomato sauce. SPAGHETTI WITH BROWNED SAUCE. See recipe for Browned Sauce and prepare. As soon as sauce is smooth add the spaghetti as prepared in the pre- ceding recipe and simmer until thoroughly hot. Serve on large platter and cover top with grated Parmesan cheese. Baked sweet potatoes go nicely with this dish. NOODLES AND CHEESE. Take one-quarter pound of Italian egg noodles and boil for about fifteen minutes from the time of dropping them into the boiling water. If you wish, you can make your own noodles by taking three tablespoonfuls of flour and two well-beaten eggs; work into dough. Roll out on a board, adding flour gradually until it all rolls into a stifif ball. Now cut up into four pieces. Take a rolling-pin and roll out into sheets. Allow to dry for an hour. Cut into strips about the width of an inch. Put layer upon layer and take a sharp knife cutting the layers into threads. Spread them out on paper and when ready for use drop into boil- 101 ing water little by little. It will require fifteen or more, according to the thickness of the noodles. When done, drain off the water through a colander and pour cold water over the noodles, which will separate them and give them consistency as well as color. Now take one cup of milk and put into a double boiler, add two cupfuls of grated rich American cheese, a dash of cayenne pepper and salt. As soon as cheese is melted add the yolks of two well beaten eggs. Put noodles into a well-oiled pan or baking dish; pour the mixture over them and bake for ten to fifteen minutes in a moderate oven. Serve in baking dish with green peas or asparagus and a little parsley. ROYAL MACAROin. Break up one-half pound of macaroni into three-inch lengths and cook in the usual way. When done oil a deep baking dish. Put in a layer of macaroni and sprinkle with Herkimer cheese, a layer of seeded tomatoes, a layer of macaroni and a layer of French mushrooms, on top of these a layer of macaroni and on top of it all a good layer of cheese. Over this spread tomato sauce, or if preferred cream sauce may be used instead. Put into moderate oven for at least half an hour. CHEESE RAMEKINS. Put four tablespoonfuls of cracker crumbs with one-half cup of milk on to boil. Stir until smooth ; then add four tablespoonfuls of grated cheese, two tablespoonfuls of olive oil and stir over the fire for one minute. Take off, add one-fourth teaspoon ful dry mustard, cayenne and salt to taste, and the yolks of two eggs. Beat the whites of three eggs to a stiff froth, and stir them in carefully. Pour into an oiled baking dish and bake for ten minutes in a quick oven. WELSH RAREBIT. Toast carefully square slices of salt-rising bread with crusts removed. While hot, butter them and arrange on a dish or platter and place in the oven to keep warm, while you make the rarebit. Put one-half cup of milk in doublie 103 boiler and when boiling hot add two cupfuls of rich Amer- ican grated cheese, stirring continually until the cheese is melted. Have ready one-half teaspoonful of dry mustard mixed with a little salt and two dashes of cayenne. Stir this into the milk and cheese and add two well-beaten eggs. Pour over the toasted bread and serve at once. If the rare- bit is tough and stringy, it is the fault of the cheese not being rich enough to melt. INDIAN CURRY. Slice four onions into a frying pan, add enough oil to fry them light brown ; now add two tablespoonfuls of butter or more, four tablespoonfuls of curry, a little more oil and cook with the onions for ten minutes. Mix with one can of kidney beans, one cupful of strained tomatoes, two table- spoonfuls of seeded raisins, one tablespoonful of chutney, a little water if needed, and allow to boil slowly for two hours. Creal some rice quickly for twenty minutes, so that kernel drops from kernel. Place by the spoonfuls around the platter and pour the curry in the center with three-cornered pieces of white bread toast to decorate, and serve hot. Mushrooms with mushroom sauce will make a nice meal. To be used cautiously and only in cold weather and where threatened with malignant troubles. Considered a festival dish. MIDNIGHT DISH. Salt-raised bread, shaped a la Vienna; sun-dry it; then cut into slices about quarter of an inch thick. Toast in oven on one side only. Have ready finely-ground poppy seeds mixed equally with sugar (brown preferable) ; to every cup of poppy and sugar add one-half teaspoonful of cinnamon. Have ready some nut cream containing pine nuts and fil- berts thinned with orange juice. Now put a layer of the toast into an extra deep platter. Pour over it some sweet cream, then a layer of poppy seeds, again a little sweet cream, now the thick nut cream and over this a layer of toast proceeding as at first, finishing with the nut cream. Serve upon individual dishes garnished with bits of candied fruits, pouring over it Dutch frosting. Serve Arabian coflFee later on. 108 VEGETABLES. All vegetables for food should be strictly fresh, which condition is easily indicated when they break or snap crisply. Home-grown vegetables, such as lettuce, spinach, peas, beans, etc., should be gathered in the morning when wet with dew. Vegetables are improved by being put in cold water before cooking. A very small quantity of cayenne pepper put into the water will somewhat neutralize the disagreeable odor arising from the boiling of onions, garlic, etc. Vegetables should be boiled in as little water as possible and be boiled quickly with a little oil to hasten the boiling point ; the vessel always kept covered at the start. Green vegetables should be cooked in water that is just beginning to boil, and which has been slightly salted, allow- ing one tablespoonful of salt to two quarts of water. Water which has boiled long is flat, and destroys the flavor and appearance of the vegetables. Pour off the first water after boiling ten minutes, then pour on a fresh supply which has been heated to the boiling point. This process removes the poisonous acids which might otherwise produce injury. The vegetables which ripen above the ground are prefer- able for food, as they contain a greater per cent of life- giving properties ; those which ripen beneath the surface should be used sparingly, as they contain many soil sub- stances which are injurious to the system. Vegetables are not in their entirety foodstuffs ; they are classed more properly as eliminators, and are a necessity in a well-balanced meal to furnish waste matter for the more solid grain and nut foods, besides furnishing valuable salts and acids. 104 ASPARAGUS. Put in boiling water with a little salt ; drain off the water after boiling five minutes ; pour on fresh boiling hot water and boil again for fifteen minutes. Add a little salt and olive oil. Serve with toast. The tops of asparagus should be a purple color, not green, to insure their being edible. This vegetable contains valuable salts and acids, and should be freely eaten. Discard woody or tough portion, as it is indigestible. BEETS. Use only the crisp red varieties. The large sugar beets are woody, and of little value except for the saccharine matter which they contain. Boil whole, without cutting; then slice and serve with lemon juice, but not vinegar. BAKED BEANS. Wash the desired quantity of beans and soak over night in sufficient water to cover ; in the morning drain them and boil in fresh water for fifteen minutes ; pour off the water, put beans into an earthen crock, add one tablespoonful molasses, one teaspoonful mustard, one tablespoonful olive oil, a little salt, and sufficient water to cover. Put a lid on the crock and cook slowly all day in the oven. Add water occasionally until one hour before taking from the oven. Serve with catsup. CABBAGE. Do not boil cabbage. Boiled cabbage and sauerkraut are practically indigestible and should not be eaten. Make a cold slaw by slicing the cabbage fine ; serve with or without lemon juice, not vinegar. Thick, sweet cream and lemon juice make a very palatable dressing. A small pinch of mustard may be added if desired. SAUERKRAUT. This concoction, particularly the liquid thereof, is of bene- fit in intestinal troubles when used in moderate quan- 106 titles only periodically. It must be used in its raw state; never boiled. CAULIFLOWER. Tie up the cauliflower in a coarse tarlatan and boil one to two hours in water to which has been added a little salt. Drain and lay in deep dish. Heat one cupful milk; add a little flour which has been previously creamed in a little cold milk, the beaten white of one egg, and a little salt. Boil a few minutes, stirring briskly. Take from the fire, add a little lemon juice, then pour over the cauliflower and serve. CARROTS. Select the ox-heart variety. Boil one hour, or until tender, then add the desired quantity of milk into which has been creamed a little flour. Boil five or ten minutes, then serve. It is better to use carrots for soups, as they have no special food value. CELERY. This vegetable is particularly valuable as a blood puri- fier. It aids in restoring depleted nerve forces, tones up the system, and its use is highly beneficial in cases of nervous prostration and kidney disorders. May be used to advan- tage in soups. CORN TIMBALES. Beat five eggs until light; add one-half teaspoonful salt, one tablespoonful oil, one cupful cracker dust, and one pint green corn which has been grated from the cob. Pour into oiled timbale molds which have been dusted with finely- chopped parsley. Set in a baking pan of boiling water, cover with a sheet of oiled paper and cook in oven for twenty minutes. Serve with tomato sauce. Green corn on cob should be boiled for one hour, or, what is better, should be steamed in a steam cooker one to two hours. Do not serve with butter or animal fats ; it is the cause of acute and dangerous stomach disorders. 109 CUCUMBERS Are of value for salads, and should be used only when pre- pared as such. They contain no nutriment, but are very cooling to the blood when served with lemon juice, but not vinegar. DANDELION. Prepare same as spinach. Its blood-purifying properties are many. BOILED ONIONS. Peel onions and put in covered saucepan with cold water and boil one hour. When done, add one tablespoonful chopped parsley, and a little flour mixed with sweet milk; boil five minutes, then serve. Young or old onions may be used, as preferred. SPINACH. Wash desired quantity of spinach, boil for ten minutes; pour off the water; add fresh boiling water and boil for one hour, or until tender. Add a little salt, lemon juice, and olive oil to taste. Do not mix butter or other animal oils with spinach. It will, in many instances, cause severe de- rangements of the stomach, and often cholera morbus. Spinach is a valuable blood purifier, and should be eaten whenever desired. STUFFED EGG PLANT. Wash a good-sized egg plant, put in kettle, cover with boiling water, to which has been added a little salt, and boil twenty minutes. Cut lengthwise into halves and care- fully take out the insides, leaving wall three-fourths of an inch in thickness. Mix the pulp just removed with one- fourth cupful cracker-dust, one-half cupful chopped or ground almonds, one tablespoonful olive oil, and a little salt. If the mixture is too dry, add a little milk. Fill the shells, heaping them up, sprinkle over a small quantity 107 cracker-dust, put in baking dish, set in brisk oven and bake until top is nicely browned, then serve. Egg plants may be cut in slices, soaked one hour in strong salt water, rolled in beaten egg and cracker-dust, fried in oil, then served. This vegetable has good food value and may be eaten at all times. OYSTER PLANT. After scraping, cut crosswise in thin slices ; put in suffi- cient water to cover and stew until quite tender. Add a lit- tle milk, olive oil and salt. May be served with toast if desired. POTATOES Should be sparingly eaten; much better not at all. They are not healthful at best. If it is necessary to eat them, bake them in an oven until well done. Eat the entire potato ; do not discard the peeling, as it is next to this that the nutriment lies. The sweet potato is the best variety. STRING BEANS. String, snap and wash two quarts beans ; boil in plenty of water for fifteen minutes ; drain, then pour over again two quarts boiling water. Boil one and one-half hours. Add a little salt, two tablespoonfuls oil into which has been creamed two tablespoonfuls of flour, and one cupful sweet cream. TOMATOES Are valuable for their acids, which are very beneficial to the system. They should be stewed until well done, seeds strained out, a little oil, salt and milk added ; then boil a few minutes before serving. It is well to use them in soups. TURNIPS, If tender, may be used occasionally. They are better in soups, as the nutriment contained is very low. 108 MIXED DISH. Take a can of peas and a can of asparagus. Put them in a pot of boiling water and heat for five to ten minutes. Open the cans and drain off the liquid from each. Put peas and asparagus into a bowl. Oil, pepper and salt to taste. Mix thoroughly and serve on lettuce with parsley. If you boil half a dozen fresh young potatoes with their jackets on over a quick fire, adding a teaspoonful of cara- way or sweet fennel seeds, drain as soon as they are done ; peel the potatoes and slice fine, mixing them with the peas and asparagus, this addition will improve the dish. Eaten with whole-wheat bread it will prove an ideal meal. The liquid remaining over from the vegetables will make body for soups or can be used with a little additional oil as an excellent purgative. USE OF POTATO. The only proper way to use a potato is to bake it in hot ashes, after having been washed and scrubbed thoroughly in cold water. The soil upon which the fire is made must be clay, and the fire, wood. This is the only method in which the soil substance of the potato may be redeemed to food properties, and skin and pulp have to be eaten alike. Another way to redeem the potato, if boiling it must be boiled quickly and with jackets on, the water to contain a good dash of caraway or dill seeds. POTATO SOUFFLE. Select large potatoes and have all the same size, if pos- sible. Bake until done. When done, cut each potato in two lengthwise and scoop out the inside with a spoon, being careful not to break the skins. Add to the potatoes a little salt and sufficient cream to make quite soft ; beat until very light and smooth and refill the skins with this. Now place the potatoes in a pan and return to the oven to brown on top. The potatoes will puff up considerably if well beaten before refilling the skin. lod MISCELLANEOUS. ZWIEBACK. Cut stale bread into slices, put into moderate oven and toast to a golden brown. May be eaten with milk or fruit juices. Is much improved by softening with hot water be- fore serving. CORNOLA. Field com, well parched and finely ground and soaked in hot milk or water, makes an excellent breakfast dish. Instead of sugar, use a small quantity of ground almonds, or pinon nut butter, or nut creams. GRAINENO. Rebalce whole-wheat or graham crackers in moderate oven for five minutes; break with rolling-pin or grind on mill to desired fineness. To three tablespoonfuls add two tea- spoonfuls roasted-peanut butter, pine nut cream, or ground almonds. Serve dry. Very beneficial in promoting flow of saliva. ORANGEADE. To the juice of one orange mix two teaspoonfuls pow- dered sugar, then add one beaten egg and three-fourths cupful water. A very refreshing drink. RICE WATER. Take two tablespoonfuls of rice ; wash it well, and put in jug, adding one good stick of cinnamon and one quart of 110 hot boiling water. Cover well. As soon as cold it will be ready to serve. May be used with lemon or any other juice to good advantage. If desired, the rice may be boiled slowly for an hour and then strained. CURRANT WINE. Dissolve one teaspoonful currant jelly in a glass of cold water, properly filtered. This makes a very healthful sum- mer drink. Other jellies, also hot water, may be used witli same result. ONION GRUEL. Boil one sliced onion and one tablespoonful rolled wheat or bran, adding a little salt, in one pint milk for fifteen minutes. Take from the fire and eat when sufficiently cooled. Is excellent for a cold, and should be taken just before going to bed. SORGHUM CAKE. Two cups flour, one cup sweet milk, one-half cup cocoa- nut butter, one heaping teaspoonful soda, one cup sorghum, one-half teaspoonful cinnamon or ginger; mix thoroughly; put in oiled pan and bake to a dark brown in hot oven. NUT COOKIES. Cream one cupful cocoanut butter with one pound light- brown sugar, add two well-beaten eggs, one cupful sweet milk, one cupful chopped hickory nuts (or other nuts may be used), and flour enough to stiflfen. Roll out, cut and bake in very quick oven. If olive or cooking oil is sub- stituted for cocoanut butter, use only one-third or one-half cupful. MAZDAZNAN CAKE. Cook one cup of sugar and four tablespoonfuls of water until it threads. Add it to the beaten whites of three eggs, stirring until cool. Add the yolks of the eggs and one cup 111 of flour. Beat quickly; flavor with vanilla and bake in a quick oven. Serve with Dutch Frosting. DUTCH FROSTING. To two well-beaten eggs add one cupful of granulated sugar and two grated apples of good size, a few drops of lemon flavor. Keep beating until snow white. To be served with plain layer cake. NUT CREAMS. As soon as creams are laid on plate, over each put the meat of any nut desired. Ground nuts may be mixed with the creams before shaping. Makes a very delicious con- fection. COCOANUT CANDY. Dissolve one pound powdered sugar in four tablespoon- fuls of water; put in graniteware saucepan and set on fire; when it begins to boil, stir in one pound shredded cocoanut. Continue boiling until flaky and pour in oiled plates or pans. Cut in squares when sufficiently cooled. PLAIN NUTS. To three tablespoonfuls ground peanuts add one-half cupful finely-crushed bread crumbs, two eggs, one-half cupful milk. Season to taste. Drop with spoon into hot oil and brown. Instead of peanuts, use pine nuts. PEANUT-PRUIT. Boil in two cupfuls milk two cupfuls ground raw peanuts ; add one cupful finely-chopped celery, one-half cupful seeded raisins or figs, one teaspoonful sweet marjoram, two tea- spoonfuls oil, one teaspoonful salt, one tablespoonful bread crumbs, two eggs ; mix well. Shape into small balls and dip into following batter: Two tablespoonfuls flour, one egg, pinch of salt, mixed well with one cupful milk. Fry to golden brown in hot oil and serve with or without dressing. 113 BUTTER May be used if absolutely fresh ; otherwise it should be clarified by cooking it over slow fire and skimming the foam. As soon as clear put up in earthenware vessels. To be used with grain preparations only and some tart or sub-acid fruits. APPLE OMELET. Pare and core four large apples. Boil until tender and rub through sieve ; beat smooth while hot and add one tablespoonful cocoanut butter, three tablespoonfuls sugar and one-half teaspoonful ground cinnamon. Whip sepa- rately the whites and yolks of four eggs ; add yolks first to the beaten apple, mixing well, then the whites. Pour all into a pudding dish and bake to a delicate brown in a mod- erate oven. The addition of pinon butter improves flavor, EGG PLANT OMELET. Pare one egg plant and cut in slices ; soak one hour in strong salt water. Take from salt water and put in sauce- pan, adding fresh water, and boil until tender. When done, mash, and, when cold, add five well-beaten eggs. Put in double boiler and cook thirty minutes. Serve on nicely- browned toast and garnish with parsley, FRENCH FRITTERS. One cup flour, one-half cup cold water, two eggs, one tablespoonful of olive oil, one-half teaspoonful of salt. Put the flour into a bowl ; beat the yolks of the eggs, add the cold water and stir this gradually into the flour ; if neces- sary, add more water and give a good, vigorous beating. Now add the salt and oil, and stir in the whites of the eggs beaten to a stiff froth, and put away for at least two hours, but not longer than ten hours, according to season. Put a kettle of oil on to heat, and when hot (360 degrees) dip up a spoonful of the batter and quickly slide into the kettle of oil ; when brown on one side turn and brown the other. When done, take out with a skimmer, don't use a fork, as 118 piercing allows the steam to escape and makes the fritters heavy. Fruit fritters are made by dipping the fruit into this batter and then frying or boiling in oil. RASPBERRIES, Like blackberries, should be used only for making wines and jellies. The seeds and pulp affect the digestive organs in such a way as to cause great distress. They should not, in any case, be given to invalids or convalescents. The juice is very refreshing and may be freely used. STRAWBERRIES Are very beneficial, and make their appearance in the spring and early summer in time to be of great value as a blood purifier. They should be freely eaten, but well masticated to reduce the seeds which might, in some instances, cause distress to the stomach. Strawberries are rich in iron. PINEAPPLES Are from "the garden of the gods." They furnish a food of great value to those who live in tropical climes. The juice is very soothing to the digestive organs, and numerous cases of chronic dyspepsia have been completely cured by their use. When canned pineapples are used, select those which have been preserved in glass jars in preference to the ones in tin cans, as the acid forms a poisonous oxide in the latter case. PICKLED BEETS. Boil beets until soft; peel and slice them, then pour on lemon juice while they are hot and set away to cool. PERSIAN PICKLE. Take one quart small green tomatoes, one quart small onions, one quart string beans, one cauliflower, one cupful nasturtium seed, two quarts pure cider vinegar, two pounds sugar, two ounces turmeric, two ounces mustard seed, one 114 cupful olive oil, two ounces ground mustard. Parboil the onions, beans and cauliflower separately; put the nastur- tium seed and green tomatoes in brine for twenty-four hours ; heat vinegar, mix turmeric and mustard in a little cold vinegar, add to hot vinegar, stirring with wooden spoon until thick, then add oil, sugar and mustard seed. Cook four minutes and pour over prepared vegetables. Pack in earthen- ware or glass jars. INDIAN CHUTNEY. Pare, core and chop in small square pieces half a pound of sour apples ; add one-half pound each of tomatoes, brown sugar, stoned raisins, one-fourth pound each onions and garlic, and two ounces each cayenne pepper and ground gin- ger, and one quart lemon juice. Mix all well together and put in closely-covered jar. PLAIN APPLE CUSTARD. To each cupful of apple sauce, add two well-beaten eggs and one-half cupful fresh milk. Fill crust-lined plates, sprinkle on a little ground cinnamon, or add vanilla flavor- ing, cut strips and lay crosswise, then bake in oven. COCOANUT CUSTARD. This variation is made by adding grated cocoanut to the custard before baking. Treat same as custard pie. If shredded cocoanut is used, it should be boiled in milk until soft. RAISIN-NUT SANDWICH. Chop finely one-half pound each seeded layer raisins and English walnuts. Moisten with two tablespoonfuls grape juice, then spread on slices of bread and lay together. STUFFED TOMATOES. Take fresh tomatoes. Scoop out the middle. Mash up fine and put through colander. Put into bowl to make a 115 stufi&ng by adding chopped nuts, onions, hard-boiled eggs, finely-cut parsley, flaked rice, salt and pepper to suit taste and stir into a paste. Then fill your tomatoes with the stuffing and bake. May be served without baking upon lettuce leaves garnished with cress and nasturtiums. VEGETABLE DISH. As in the mixed dish, you can make use of any canned vegetables and combining two or three, heating the cans before opening them you can prepare ever so many nice dishes. Asparagus, mushrooms and green beans make an ideal combination, especially when served with mint or let- tuce leaves sprinkled with green onions or celery. IN LIVER TROUBLES And heart affections abstain principally from hulled grains, pulses, lentils, potatoes, prunes, red and blue grapes, figs, plums, peaches and black cherries. ROLLED WHEAT. Two bananas sliced finely and mixed with one-half cup- ful of rolled wheat is a dish fit for the gods. PEASANT EGG. To one yolk of an egg, well beaten, add a cupful of water and a pinch of salt. Flavor with a little lemon juice. SPINACH SALAD. Cut fine three cups of spinach and two onions, half a cupful of parsley. Mix all together. Add a pinch of thyme, olive oil to suit taste and lemon juice or Decimayonnaise. Serve with mushrooms and red rice. VEGETABLE SALAD. One cupful each of cabbage, celery, cauliflower, asparagus and tomatoes, two large onions, all finely chopped. Add two tablespoonfuls of olive oil, a pinch of celery seeds. Serve upon lettuce leaves with salad dressings. lie HEALTH RULES. Eat only when absolutely hungry. Do not eat an early breakfast or immediately after aris- ing from a night's rest. Always work for several hours before partaking of food. Instead of drinking any water, a little juicy fruit may be taken in the morning. The fruit should be eaten very slowly and masticated until tasteless. Never eat nuts or any other oily foods unless hungry. Too many nuts and too much raw oil will cause eruptions of the skin, pimples, sores, blotches, etc., as will also too many sweet fruits, particularly the dried kinds. Eating too much cream, eggs, cheese and butter will produce the same effect. When bowels get too loose, avoid fruits and vegetables and use nuts and grain preparations only. In case the loose- ness of the bowels causes aches and pains, use a little browned flour or make brown flour gravies, which are to be used with your meals. Do not drink with your meals. If eating slowly and mixing solids with the saliva no drink will be required. Never mix vegetables and fruits together at one meal. Keep them separate. You can have grains, nuts and fruits at one meal and grains, nuts and vegetables at another meal. Use nuts in very small quantities and use them rather regularly, combined with other foods. Do not eat when served under rather unpleasant surround- ings and a spirit of depression, nor food prepared by per- sons of a hasty and uncontrollable temperament, as the food, however pleasant to the palate, will be a detriment to the system. Do not eat unless you have earned your meal, unless you are assured and certain you are entitled to the same. 117 DIETARY RULES. When vegetables or too many sweet fruits are used at a meal something tart, sub-acid or even acid, like lemon, tomato, rhubarb, etc., should be used. Concentrated foods, whether sun-produced or scien- tifically prepared, must be counterbalanced with foods con- taining eliminative, consequently waste tendencies to insure regularity in action. Remember that in eating quality, not quantity, is to be considered. The better the flavor, the finer and more deli- cate the taste and looks of the fruits, the less is required. The sweeter and more oily the nuts, the easier digestible. The more crisp and fresh the vegetables, the more elimina- tive and refreshing. The more recently the grain has been prepared, the fresher the flour, the drier the cereal, all the more nourishing it is, consequently less will be required, and the system will not run the risk of becoming clogged. Whatever your ailment is, abstain from your usual foods entirely and do not take any food until hunger determines the kind. In every instance we should, in accordance to our trouble or temperament, make our choice from one or two of the following fruits or vegetables : Pineapple, apple, orange, lemon, grape, asparagus, celery, tomatoes, rhubarb, celery, parsley, etc. We use only the juice, and reject the pulp. For night work or evening study, use a few grapes, scraped apple with orange juice, oranges, tomatoes, seeded raisins sprinkled with fresh-ground almond meal, or sip lemonade without sweetening. Children as well as adults must abstain from all solids when ailing, and only such fluids as fruit juices and herb decoctions administered to and only then when feeling the necessity of something substantial. 118 DIETARY FOODS. REJUVENATING FOODS Are strawberries, blueberries, gooseberries, fresh grapes, fresh figs, tart apples, pineapples, pears, peaches, oranges, persimmons and grapefruit when combined with wheat, rolled, cracked or ground ; also with rice and sago, almonds and pine nuts. FOR GENERAL IMPROVEMENT Of health and appearance select fresh milk smoothed with lemon or tomato juice, fresh buttermilk, skim milk, clabber, white of eggs, cottage cheese or cream cheese. Combine with mushrooms and wheat or rice, tart fruits and barley, rye or rice and sago. Fresh vegetables with nuts and grains of any kind. FOR VITALITY AND MENTAL STRENGTH Make selections in smaller quantities, combining two or three things for one meal, as follows: The white of eggs with grains, blanched almonds, apples or pears. Tomatoes, asparagus, spinach, combined with grains, particularly rice and milk, with or without lemon juice or tomato juice. Cauliflower, celery or raw cabbage eaten with grains and lemonade or white of eggs beaten with lemon juice. Grapes, oranges and pears with rice, sago or wheat and pine nuts. FOR CURE OP CONSTIPATION And to promote bowel action select apples, apricots, pears, small berries, tart fruits, plums and all fresh green vege- tables — tomatoes, rhubarb and watercress. Combine one or no more with raw peanuts or pine nuts. For drink use butter- milk or fruil juices, also cream thinned down with three to four parts of filtered water. Avoid cooked foods as much as possible, particularly cereals, toast and hot milk. Abstain from dairy foods in general, acid fruits, blue and red grapes, stimulants, cocoa, herbs and vinegar. FOR MORAL STRENGTH And sweet temper confine yourself to fresh berries, apples, grapes, oranges, tomatoes, melons, squashes, green vege- tables, rice, sago and wheat, pine nuts, walnuts, chestnuts and filberts. Use foods in a cold state rather than prepared. Do not eat or drink hot dishes. FATTENING FOODS. Vegetables with savories and oils when combined with eggs, grains, cakes and sweets. Fruits, particularly preserved, jams and jellies, when combined with grains, rice, sago, hominy, oils, butter and cream, fruits being spiced. Grains, particularly corn and wheat, when combined with figs, dates, prunes, peanuts, pine nuts, filberts and additional cream. Chew grain frequently until all taste is gone and expel the pulp. Eat plenty of fruit and keep bowels open. Never worry. Entertain no ideas unless absolutely necessary. Take cold sponge baths and rub body with oils and spices. THINNING FOODS. Green vegetables with lemon and tomato juice; butter- milk, white of eggs with lemon, lemonades without sweet- ening, acid fruits with cracked wheat and rolled oats or flaked rice, milk with lemon and pineapple juice, cheese and lemon juice eaten with wheat preparations, acid fruits for breakfast and sweet fruits with lemon or persimmon juices at night, rhubarb, spinach, white of egg and rice. Bathe much, take alcohol and cornstarch rubs, FOODS PROMOTING IMMORAL AND SEX TROUBLES. Tea, coffee, cocoa, alcoholic drinks, tobacco, kumyss, clabber, oats, manufactured cheese, eggs, pastry, cakes, 120 sodas, spices, savories, also potatoes and peanuts if wrongly combined. Avoid large gatherings, political and theatrical meetings, etc., until able to control. TO ELIMINATE SEX TROUBLES, Confine yourself to a simple diet of two or three things at a time from the following: Small fresh berries, apples, pears, grapes, oranges, pomegranates, lemons, melons, squash, tomatoes, rhubarb, celery, lettuce, watercress, green onions, cabbage, fresh corn, pearl and unpolished barley, unpolished rice, whole wheat, rolled, cracked or ground, dried bread, pine nuts and cocoanuts. Eat sparingly and leave the table still hungry. Take many walks in very cold weather. HEART TROUBLES Are the result of a torpid liver. To overcome these troubles abstain from an excessive use of fatty, rich, starchy, sweet foods, eggs, cream, chocolate, stimulants, and use more juicy fruits, but no water. Eat more fruit combined with nut creams, sun-dried bread, fresh greens, dandelion, water- pepper, mustard leaves, cress, tart apples, lemons, tomatoes, rhubarb, rice, macaroni, cottage cheese, buttermilk, clabber. NERVOUSNESS Is induced by the use of drinks with meals and the use of bread and butter with tea or coffee ; cakes with cocoa or chocolate ; puddings and custards, pies and pastries exces- sively spiced and used with ices and lemonades. Avoid all this and confine yourself to very slow eating, selecting foods as in case of indigestion, confining yourself to two meals and abstain from social dinners. INDIGESTION AND DYSPEPSIA Will be easily overcome by avoiding drinks with meals. Abstain from the use of soups and cereals unless cooked for hours. Use no dairy foods, no oils, and nuts sparingly and only when combined with fruits. Select from the fol- 121 lowing: Apples, oranges, pears, peaches, pomegranates, cranberries, cherries, citron, ginger fruit, green grapes, fresh figs, ripe olives, asparagus, cauliflower, horseradish, green corn, beans and peas, pumpkin, squash, rhubarb, spinach, turnips, gluten preparations as macaroni, spaghetti, sub- acid berries, parsnips, almonds and pine nuts in the form of creams. Eat raw or prepared. Do not eat anything that nauseates you or disagrees with you. IN LUNG OR PULMONARY TROUBLES, Coughs, colds, catarrhs, bronchial affections, abstain from all dairy foods, eggs, stone fruits, including blue grapes. KIDNEY TROUBLES. Abstain principally from eggs, water, oats, rye, rice, pears, plums, walnuts, Brazil nuts, chestnuts, pulses, dried fruits. Confine yourself mostly to solid foods in their raw state, using freely skimmed milk and cream thinned with lemon juice or orange juice, pine nut creams, fresh fruits, gruels boiled for four or more hours, green vegetables. MENTAL OR INTELLECTUAL FOODS For students, masters, virtuosos, artists, geniuses, and all those in search of spiritual knowledge. First live so as to eUminate all morbid substances from the system, adhere to simple diet and by prayer and fasting gain that station in life where the selection of food becomes limited yet most gratifying in your pursuit after knowledge. Confine your- self principally to the use of almonds, raisins, oranges, lemons, transparent grapes, raw grains, by masticating them thoroughly, expelling the pulp as soon as absolutely tasteless. Use vegetables only in season, as nature pro- duces them according to climatic conditions. Eat apples freely. Deviate from regular diet only periodically with change of seasons. Abstain from dairy foods except when absolutely necessary to counteract certain tendencies. Do not eat unless you can do so with pleasure and attention to the food and its value to your system. 123 RAW FOOD. Mazdaznan is too broad, too liberal, to be partial, and does not condemn cooked, baked, roasted or prepared foods, although it does hold to economy in all departments of life. Mazdaznan favors raw foods wherever available and when- ever in season and adaptable to the climate. Much will de- pend upon the individual's temperament and knowledge of selection. Cooking, baking and roasting do not destroy the life principle of the vegetation, but they change its soil prop- erties, consequently the salts and acids, to such an extent that almost twice the quantity of cooked food becomes neces- sary to get the same results that raw food insures. The exclusive use of cooked foods is detrimental because of the excessive amount of food impossible for the system to as- similate. Partly cooked and prepared foods during the cold- er season are commendable. Raw foods can be prepared more daintily, more elaborately decorative and more appe- tizing than otherwise, and by a little experimenting hun- dreds of dishes can be prepared to meet everybody's demands, requirements and tastes. Mazdaznan favors simplicity, economy and holds that a rapidly progressing individual outgrows readily and easily all of the complications in food matters, leaning more and more to the simple foods as nature furnishes them, select- ing as necessity demands and with as little preparation as possible. In the following pages we shall give just a few recipes which Vv^ill be suggestive of many combinations suit- able to the individual's demands and needs. A little prac- tice will develop a gift for limitless combinations. 1S8 GENERAL FOOD RULES. GRAINS. Rolled grains, broken, cracked, ground (coarse or fine), may be soaked in water or prepared with water into cakes or loaves, crackers, gruels, etc. CEREALS. Rolled, cracked and flaked grains, including rice, sago, tapioca, pulses as beans, peas, lentils, when combined with grains, may be mixed with fruits and nuts or vegetables and dairy foods and nuts. In combining with fruits, spices may be used, but combining with vegetables savories only should be admitted. NUTS. Combine with any dish. Grapefruit, oranges, pineapples and lemons are most desirable fruits for nut creams, allow- ing dairy cream. Tomatoes, rhubarb, sorrel and other tart vegetables agree well with nuts and make up fine nut creams, allowing dairy creams. Use nuts sparingly, but regularly with your meals. GREEN VEGETABLES, Such as beans, peas, cucumbers, egg plant, spinach, etc., after they are sliced or cut fine, should be thoroughly salted and allowed to remain in salt for one-half hour, and then washed quickly in cold water. Any vegetable combines with nuts, grains and dairy products. Water should not be used with vegetables. 124 FRUITI. Any fruit will combine with nuts and grain and in some instances with dairy foods. Care should be taken in never combining water with fruits when living upon raw foods. DAIRY FOODS. In raw food diet for health purposes dairy foods are permissible, although the frequent use of same cannot be recommended. They prove a good "means to an end," particularly where we are outgrowing the flesh-eating and partly the habitual cooked food dietary. Milk, cream, butter and cheese may be used. Also eggs can be used to advantage. Nut creams will prove more bene- ficial than dairy creams, although the latter when combined with the former and small quantities of grain or fruit will often prove of inestimable value until we have learned more by close observation. Dairy foods in a raw food diet should not be mixed. Only one kind should be used for a com- bine with grains, fruits and nuts, or vegetables, nuts and grains. Do not use eggs and milk at the same time, nor butter, cheese and eggs. When using dairy products, acid, sub-acid, or tart fruits or vegetables should be combined with a meal. In the following pages we shall give a few combinations that will enable us to make proper selection. WATER. This element is an excellent food, most economical, but not always advisable, and is better in its distilled form as nature supplies it in the form of vegetables and fruits. A better water than this and a more wholesome will not be found even though the artificial means may be ever so costly and ingeniously constructed. If your system_ needs fluids resort to juicy fruits. In eating scrape the fruit with your front teeth. Masticate thoroughly, mixing it with saliva. This will prove of greater medicinal value and remove more troubles in one day than all the sciences com- bined shall be able to accomplish in centuries. Never use water with fruits or vegetables. 135 BEVERAGES and DRINKS. HEALTH DRINK. Take one dozen each of Italian chestnuts and dates. Grind it all fine and pour a pint of sweet milk over it. Set aside for an hour. Strain before using. If left over night grind the nuts coarse. Used with malted grains and a few raw peanuts it will bring about the desired effect. An excellent morning drink. MORNING DRINK. At night before retiring to bed take three figs, two dates, two tablespoonfuls of raw peanuts with the brown skin, six chestnuts peeled, but with brown skin adhering. Grind or chop them all together. Pour over the mixture either water or sweet milk. Stir it before setting aside. In the morn- ing strain through flannel cloth and drink any desired quan- tity. It is mildly laxative. POPPY DRINK. Grind fine two tablespoonfuls of poppy seeds and add to one cupful of water or milk. Set aside in porcelain or earthenware dish for an hour or more. This makes a nice drink before retiring, also a fine drink at any time. The poppy seeds must not be fresh. FOOD DRINK. Take a cupful of sweet milk and beat it quickly, add the juice of half a lemon, pouring juice slowly. Fine summer drink and is good for invalids. May be used moderately in winter. 196 E6Q DRINK. Take the whites of two eggs. Beat until frothy. Gradu- ally beat into it one-half cup of cream and lastly the juice of half a lemon. Used with a few nuts and a tablespoonful of raw wheat it will prove nourishing. HOME BUTTERMILK. Make your own buttermilk, a drink most desirable for convalescents. It is refreshing and cooling in winter and occasionally in summer. Take one pint of milk, stir it continuously while dropping little by little the juice of one lemon. In beating vigorously, the milk, although curdling, will be smooth. You can flavor with any fruit juice. COLD TEA OR COFFEE. Take unroasted, sun-dried coffee berries, grind them fine and to every cupful of water use one tablespoonful. Set aside for half an hour or more. Strain through cheese cloth or flannel. May be used with cream for medicinal purposes with good results. In preparing Russian or Oriental tea in general proceed the same as with coffee. Take two teaspoonfuls of tea to one-half cupful of water. Set aside for thirty minutes. Add any desired quantity of water, milk or cream, and strain immediately thereafter. Tea or coffee may be soaked in milk if desired. COCOANUT DRINKS. Take the milk of cocoanut and dilute with an equal quan- tity of water or sweet milk and pour over two tablespoon- fuls of finely-ground blanched peanuts. Set aside for sev- eral hours or over night. In the morning strain it well. Drink it freely. Instead of cocoanut milk grate fresh cocoa- nut fine and pour enough of lemon juice over it to cover well. Set aside for hours. Then mash it all fine and add any desired quantity of water, straining it several times. It is very wholesome and may be used with milk instead of water. 127 BREAD. DAILY BREAD. Take one cupful of whole wheat and run it through a grinder coarsely. Next grind one-half cupful of raw pea- nuts and one-fourth cupful of pitted dried prunes. Mix these together and eat dry. Will aid in regular habits and cure ailments of the bowels if eaten daily for several weeks alternated with some of the following dishes. Use at one meal a day only. FORCE BREAD. Grind in a mill one-half cupful of whole wheat, one tea- spoonful each of pearl barley and rye. Mix with two table- spoonfuls of raw peanuts and one tablespoonful of pine or Brazil nuts ; add one-half cupful of dried apples. Moisten with unfermented apple juice. Form into small cakes and expose to the hot sun for half an hour. Eat slowly and masticate thoroughly. Use no drink with this bread. PROMOTION BREAD. Soak barley in enough water to cover. Let it soak until the glume begins to rise, which requires from twelve to thirty-six hours in accordance to temperature. Pour off water, if any present. Set out dish into strong sunlight and where the breeze will fan it. Spread out the barley on paper so as to dry quick. Now grind it and add an equal quantity of raw peanuts. After thorough mixing add enough rice flour to make it roll into little balls which are to be dipped into the white of an egg beaten with some lemon juice, orange or pineapple ; smooth with rice flour and make a meal of it with additional fruit, small or seed fruits, which 12S should be tart. Eaten two to three times a week, making a meal of it, will prove beneficial. NUT BREAD. Grind coarse one-half cupful blanched almonds, one table- spoonful walnuts, two tablespoonfuls pine nuts. Add one- half cupful flaked oats (or wheat, barley, rice, corn, peas, beans or lentils). Mix it all thoroughly and moisten with milk, water or fruit juices. Spread in a thin layer. Sprinkle the top with St. John's bread flour or chestnut flour and expose to the heat of the sunlight for at least one hour. May be eaten with grapefruit or tomatoes. POPPY BREAD. Take one-half cupful of poppy seeds, two figs, one date, three pods of St. John's (locust) bread, one cupful chest- nuts. Grind them all together. Mix with two tablespoon- fuls rice flour. Moisten with any fruit juice, cream or white of eggs. Roll out until stiff. Pat it in rice flour and allow to dry in the sun. CHESTNUT BREAD. One pound finely-ground chestnuts, two tablespoonfuls ground peanuts, one pound flaked rice moistened with milk to make into loaves. Set out in the sun for an hour. Cut into slices and serve with fruit or vegetables. HEALTH BREAD. Two cupfuls of flaked wheat, one cupful of whole-wheat flour, one-half cupful of finely-ground rice and two cupfuls of finely-grated cocoanut. Mix and moisten with water into which you have beaten the white of an egg. Add the water slowly, mixing well. Make it a light substance. Roll it out with rice flour. If you want to keep the bread for any length of time, roll the dough out very thin with a rolling pin. Cut it into long, narrow strips. Let these strips dry. Put away in oiled paper bags. Will keep in- definitely. If you wish, you may use the yolks of eggs as well, but use little or no water. Eaten witii fruit juices or cream this bread will prove very palatable. 129 CEREALS. WHEAT DISH. Pick over a cupful of wheat grain and pour enough water over same to cover it well. Let it stand for four or more hours. Add two tablespoonfuls finely-ground raw peanuts and one cupful scraped apples. Mix them thor- oughly and eat slowly. Very nutritious and highly palatable. ROLLED OATS. Soak one-half cupful rolled oats in one cupful any fruit juice (except lemon) for fifteen minutes and sprinkle with almond meal. GRAPE GRAIN. The juice of grapes mixed with cracked or rolled wheat is the most palatable and easily-digested food. Use fruit juices two-thirds to one-third the quantity of grain. WHEAT DISH. Soak for half an hour one cupful cracked wheat in two cupfuls milk. Add a little pineapple to flavor and sprinkle blanched almonds or pine nuts over it. MUSH. Take one cupful of rolled oats and spread in a large Bowl. Over this put a layer of sliced pineapple, a very thin layer of rolled wheat, a layer of one cupful of mixed nuts, well chopped or ground, another layer of pineapple. Pour over the whole the juice of three oranges. Set aside for an hour and serve with milk or cream. 130 CAKES. CAKE. Take one-half cupful of wheat and soak in one cupful of water for six hours. Then mash the wheat as fine as pos- sible, add to it twelve blanched almonds, chopped, one tablespoonful of pine nuts and one tablespoonful of pecans, finely ground; two tablespoonfuls of seeded raisins, cut with scissors. Mix thoroughly and spread on a dish to the thickness of half an inch. Cover it with the frothing of one tgg and pour the milk of a cocoanut over it. SHORT CAKE. Soak the rolled wheat of one cupful in enough water to cover for about one hour. Instead of water, fruit juices may be used for soaking. Put a thin layer on plate and spread your fruit upon it. May be eaten with cream. FRUIT CAKE. Take five tablespoonfuls of seeded raisins, two table- spoonfuls of cleaned currants, one tablespoonful each of figs, citron, dates and ginger fruit ; chop well and mix thor- oughly. Add three tablespoonfuls of pine nuts, two table- spoonfuls of blanched almonds, chopped very fine, four tablespoonfuls of well-grated cocoanut. Cream three table- spoonfuls of butter with two tablespoonfuls of whole-wheat flour. Pour over it all one-half cupful of orange juice and two tablespoonfuls of lemon juice. Knead into it two table- spoonfuls of rice flour and work it well, adding the whites of four eggs, well beaten. Roll it out on chestnut flour. Cut into squares and dry it in the sun. Serve with whipped cream or nut cream. CREAMS AND DRESSINGS. NUT CREAM. Three tablespoonfuls of pine nuts, six blanched almonds, four walnuts, one Brazil nut. Grind fine. Add enough lemon juice to make a cream and let stand for four hours or over night before using. This cream may be used in connection with any fruit or vegetable salad. NUTOL CREAM. Two Brazil nuts, five filberts, nine pecans ; grind fine ; add one teaspoonful of almond oil ; use as much lemon juice as needed to make a cream and set aside for four hours or more before using, PINE NUT. One-half cupful of pine nuts, and one Brazil nut, ground fine. Add lemon juice or lemon and orange juice to make into a cream. Beat thoroughly until smooth and set aside. ORANGE CREAM. One cupful of pine nuts, ten pecans, grind fine ; mix with plenty of orange juice and work it smooth. PINEAPPLE CREAM. Six Brazil nuts, twelve pecans, one-half cupful pine nuts. Grind fine. Use as much pineapple juice as necessary to make a thick paste and thin down with grape or orange juice. 183 APPLE CREAM. Cut and grind two apples and mash smooth with the juice of one lemon. Grind one-half cupful of pine nuts and add to the above. Keep beating until creamy. Set aside or use immediately, by adding sweet cream with spice flavor to suit taste. SWEET CREAM. Take one tablespoonful pine nuts, one teaspoon ful pecans, grind fine and smooth out with one cupful of rich cream. Set aside for half an hour. If desired, beat into same one teaspoonful of lemon juice. POPPY CREAM. Take one tablespoonful each of poppy seeds, pecans and filberts ; grind fine ; pour over it one cupful of cream. Beat it well. Set aside for any desired time before using. Can be used with grains, fruits or vegetables. Flavored with fresh pineapple or orange juice it will prove very desirable. DECIMAYONNAISE. One yolk of an egg beaten thoroughly in a cold dish. Add two tablespoonfuls of olive oil cooled with ice. Keep beating vigorously and adding one-half teaspoonful of mus- tard, a good pinch of celery salt, a speck of cayenne pepper^ and lastly two tablespoonfuls of lemon juice. It takes ten minutes of quick work to make it smooth. OIL DRESSING. Take one tablespoonful of oil. Beat it in a cold dish; add to it the yolk of an egg well beaten. Beat together until creamed. Then beat into it one tablespoonful of lemon juice, a pinch of mustard, dash of cayenne pepper and salt AMINA. Mash fine two apples and grind up two tablespoonfuls of raisins or pecans. Work smooth. Sweeten with a little honey and add, just before using, a pinch of fresh ground cinnamon. May be thinned down with rich cream if de- sired EGGS. EGGS. With nuts and grain, eggs will prove an ideal food, par- ticularly the whites. The yolks may be used with milks and creams and can be utiHzed in the preparation of dressings for vegetable salads or milk soups. When using eggs fre- quently use quantities of green and sub-acid vegetables. YOKOHAMA EGGS. Take the yolk of two eggs. Beat until foaming. Salt a trifle. Now pour, drop by drop, of lemon juice. One lemon will suffice. Flavor with a pinch of saffron. Eat with rice soaked in milk. YOULKA EGG. Take the yolks of two eggs. Beat for five minutes. Stir into it one pint of sweet milk, dash of salt. Keep beating for five more minutes. Flavor with pineapple or any other juice. Combines with St. John's bread. BEULAH EGG. Beat into a froth the whites of two eggs. Add slowly the juice of half a lemon. Keep beating for a few minutes. Combines with nuts, rice and fruits with good results. Do not use milk with such a meal. SULTANA EGG. Froth the whites of two eggs. Beat them into two finely- scraped apples. Beat until smooth and white. Add one cupful of cocoanut milk and one tablespoonful of finely- ground cocoanut. Flavor with vanilla and cinnamon water. Eat with flaked rice. 184 SALADS. VEGETABLE SALAD. Take two raw beets, one raw turnip and one raw carrot and grate or grind moderately fine. Mix thoroughly, adding two teaspoonfuls of ground pinon nuts or walnuts. Use lemon juice to season. Salt to taste. Serve upon selected raw cabbage leaves trimmed with celery. Any of the dress- ings may be used if desired. ROYAL SALAD. Grind or grate raw beets, carrots, onions and turnips, two of each, or cut fine ; double the quantity of raw cabbage. Mix it all together. Salt to taste. Sprinkle well with celery seeds. Season with lemon ; add two tablespoonfuls of oil ; mix thoroughly. Serve with white of two eggs thoroughly beaten with lemon juice, one lemon to the whites of two eggs. FRUTA SALAD. Cut fine with scissors fifteen seeded raisins, three prunes and one fig, and spread over one-half cupful of mashed malted barley, rolled oats or wheat. Pour over it one-half cupful of nut cream and let it stand for fifteen minutes before serving. DELICIA SALAD. Slice one apple, two bananas and three prunes. Spread over one-half cupful of soaked grain of any kind and serve with nut cream. 135 VEGEFRUrr. Slice two tomatoes, one small onion, the tops of green onions, about one tablespoonful, one tablespoon ful of finely- chopped parsley, a pinch of celery seeds, one tablespoonful of finely-ground Brazil nuts, one tablespoonful of olive oil. Serve upon lettuce leaves with Cream Mayonnaise. JARAH. One sliced pear, twelve grapes, one orange, one table- spoonful each of finely-ground walnuts and pine nuts. Serve with flaked rice in an orange peel, using nut cream if desired. PIG SALAD. Six figs, one date and two sweet prunes, finely chopped. Add two tablespoonfuls of finely-ground St. John's bread (locust fruit), and the juice of two persimmons. Served with flaked tapioca and rice makes a meal. VEGETABLE SALAD. Cut fine one head of lettuce, two onions, two tomatoes. Chop up one cupful of fresh sweet peas and two table- spoonfuls of peanuts. Serve on lettuce leaves covered with parsley and Decimayonnaise. SALSIFY SALAD. Take two roots of salsify (oyster plant), scrape, holding same under water ; slice thin and salt it thoroughly. Let stand in salt for half an hour. Shake thoroughly for a few minutes ; drain off the salt water. Throw the slices through cold water two or three times quickly. Take cabbage or lettuce ; shred very fine and spread upon platter. Over this spread bleached celery, finely cut or split, and on top of that put a layer of the above prepared salsify. Sprinkle with paprika or a little cayenne pepper. And cover with Decimayonnaise. CUCUMBER SALAD. Peel and cut crosswise into very thin slices four medium- sized green cucumbers ; lay into large bowl and mix thor- oughly with one teacupful salt. Cover and let stand one hour, then wash quickly in two waters to remove salt. Mix two tablespoonfuls lemon juice with one cupful thick, sweet cream and pour over the sliced cucumbers. The soaking of cucumbers in salt for one hour effectually removes the poisonous acids which so frequently cause cholera morbus. Serve cucumbers on lettuce leaves garnished with cress and parsley. LETTUCE SALAD, Wash and break the leaves from two large lettuce heads. Lay in a platter and pour over suitable dressing. Garnish with sliced tomatoes and finely-chopped onion tops. FRENCH FRUIT SALAD. Peel and slice thinly two navel oranges ; add same amount of sliced pineapple and three tablespoonfuls finely-chopped almonds. Serve with mayonnaise dressing, fruit juices or whipped cream. POTATO SALAD. Slice fine two raw potatoes, one small turnip, a carrot, two onions, one cucumber. Add one beet, finely grated, three tablespoonfuls of oil, a pinch of celery seeds and the juice of two lemons. Mix it well and serve on lettuce leaves garnished with plenty of parsley. ONION SALAD. Slice fine two onions, one small bunch of radishes, one turnip, and mix well. Add two tablespoonfuls of finely- ground peanuts and a little oil with lime juice. Serve on large cabbage leaves sprinkled with celery leaves and pinch of savory. 187 SOUPS. GRAIN-TOMATO SOUP. Take two fresh tomatoes, mash them through colander and pour the juice gradually into a bowl containing one cupful of milk. Pour the whole over a bowl containing crushed rice or rolled wheat. ONION SOUP. Grind fine two onions and press out all the juice. Add to it four finely-sliced tomatoes, two tablespoonfuls of finely- ground pine nuts, and the beaten white of an egg. Eat with any grain. MILE SOUP. Soak for an hour one cupful of flaked rice in one pint of milk, a pinch of salt. When ready for use add a cupful of tomato juice and celery salts. Sliced carrots with walnuts, served on lettuce with cress, will make an ideal meal. GARLIC SOUP. Grate one clove of garlic into one pint of sweet milk, add two tablespoonfuls of blanched raw peanuts, finely ground. Let it all stand for one-half hour or more. Strain it through a sieve and pour upon flaked corn. Season with a pinch of salt and a dash of cayenne pepper or curry. 188 DIETARY IN A NUTSHELL. HOW TO EAT AND DRINK. The sum and substance of all the science of dietetics is this: When on a fruit diet, you should blend the sweet fruit with a smaller percentage of sub-acid or acid fruit. When on a vegetable diet, the earth salts which are sweet in taste and flavor must be subdued by the addition of vegetable juices of an acid or sub-acid nature. When on a nut diet, the nuts must be thoroughly masti- cated, and the pulp, absolutely tasteless and gummy, should be expelled from the mouth. When on a grain diet, the grain must be used raw and masticated well, employing the jaws to a great extent, but do not swallow more than one-third of the pulp. When living on a mixed diet, remember that grain gives substance, while the addition of a few nuts occasionally or in season adds heat. By using the fruit at one time and the vegetable at another, they will furnish the elimina- tive tendencies. Live on grains and vegetables for a day or more, then alternate with fruits for the same period, more or less, in accordance to the condition of the organic action. If the system is filled with acids it is best to abstain from fruits. If laden with salts and minerals, then it is best to abstain from vegetables until the system is adjusted to a greater degree. Never cater to artificial wants. They are mere sugges- tions of abnormal conditions that enslave our higher na- 189 tures and burden our life energies with unnecessary trouble. There is no possibility to overcome these unless we retrace our steps and return to nature with a humble spirit and a contrite heart. Learn how little it is necessary to eat and how much less you need to drink, as thereby you will learn the secret of the science of right living which is the key that unlocks the problem of all questions of life — the question of the economy of the Infinite through individual effort. Appetite is the result of uncontrolled senses and a disease of organic intelligence. Stop eating for a time and nature will do the rest. Hunger alone, following a good day's work, determines perfect digestion of that food which is least inviting to a pampered palate but of value to him who knows of its filling the bill. The greater percentage of liquid or water of fruits and vegetables is superior to the water of mineralizing tenden- cies for the reason that by virtue of an evolutionary life the liquids of vegetation embody the intelligences of su- periority, also by experiences in the realm of growth which entertain eliminating tendencies the best of waters do not possess. Nature's process of distilling water can never be equalled by scientific innovations, as Nature has a chemical laboratory at its command that is guided by unseen hands and di- rected by a mind which alone can claim mastership. All else is mere imitation, full of error and ignorance. If you need liquid pure and undefiled, take fruits or vegetables in their natural state and you will learn to glorify him who has created and formed it so wisely. Whenever overcome by thirst we shall know we do not exhale enough and that we inhale too short a current of breath to induce oxidizing of the blood, consequently we do not eat our food attentively and with discrimination. The organism contracts consummative tendencies, creating the thirst for liquids, which liquids, when taken, dampen the consummation temporarily, but at the same time create gases detrimental to organic action. uo B)' abstaining from condiments, artificial sweets, and seasonings, eating only grains, vegetables, fruits and nuts as nature furnishes them, we never thirst for water or liquid of any form, as breath will fill the bill. The truest and noblest effort of man is to outgrow the animal and recognize the human ; to conquer all the ten- dencies of brute nature. To this end our attention must be directed toward the generative action of the nervous system at large, whose office is to manifest the operations of the mind by inductive and conductive actions into the muscular or expressing part of being and carry out the desires of our innermost being. To insure such a process one must adhere to the simplicity of that life which asks by performance of hard labor for "daily bread," even though it be "crumbs that fall from the rich man's table," and is refreshed by the wine that flows from the "jug filled with water." Living thus and working unselfishly, taking interest in all things and using judgment in one's selection of labor whenever nature demands change, observing as to food "each kind in its season" as "each season brings forth its kind," we shall answer the purpose of life and may safely look into the future before us. WORK AND OVERWORK. There is such a thing as overwork, which means work performed in a position limiting the exercise of the body and change of mind. We never do too much work where we make a change in occupation for the performance of some other duty. Whenever you labor and work because of insuring the "necessities of life" to sustain body and soul your reward for your labors is that of a law expressed by condemnation, and your path of life is strewn with bitterness at heart, hoping and longing, yet in the end dying in despair. Work is Nature's means to exercise the body directed by mind to insure satisfaction unto the soul. All work of usefulness to the laborer and for the good of all is the only means of salvation from the curse of 141 ancestral tendencies, and the path that leadeth unto the goal of final emancipation. It rests the body and mind to frequently change attitude in the performance of our labors. The digestion and assimilation of foods does not depend upon our knowledge of the organs of the body nor upon chemical compounds of foods, but the selection of foods as nature furnishes them. MASTICATION THE KEY TO DIGESTION. The mastication of food insures digestion and assimila- tion. Thus masticate thoroughly, whether it be solids or liquids. In masticating our food well the absorbents of the mouth, tongue and palate concenter all of the aromatic or spirit substances of foods, thereby aiding and increasing the insalivation of foods for digestive action. What you miss to absorb by virtue of mastication you never get after the food reaches the stomach. Food proves a vitalizer and energizer only then when absorbed by con- tinued and well-directed exercises of the jaws. The sense of taste, harmonized and in common with all the senses directed by reason, is the guide unto selection, mastication, digestion and assimilation of foods which will prove of benefit and wholesomeness to the body, mind, soul and spirit in general. We must be able to taste the food with our mouth and retain such taste until the food, by mastication, becomes tasteless. It then may be swallowed and left to the stomach to draw from it whatever soil substance it may retain for metallization. It is not the stomach, liver and kidneys that need our consideration, but the mouth, which is the feeding station of our organism. Masticate your food to such an extent that the fluids furthering digestion will form readily and assimilation is insured. 1«9 FOOD FOR THE MIND. If food, as contended by science, gives strength an'd vitality, how is it that in times of prosperity and plenty, when mankind fairly gorges upon food, more diseased con- ditions are brought forth, consequently greater dissatisfac- tion, more troubles, and more weakness and laziness are apparent than in times of hardship and when food is scarce ? If it is true that the food we eat builds up our tissues, makes our flesh and gives us blood, then if a man subsists on a pound of pork a day, thus consuming three-hundred and sixty-five pounds of it in a year, retaining the sub- stance of the pork in his system, what is he at the end of the year — man or hog? If man perpetuates his body, consequently his life, by subsisting on the animal kingdofn, claiming to gain nourish- ment and substance from the same, what does he perpetuate and whom does he work, labor, rustle and slave for? If it be true that fish make brain, hogs build up nerve, beef makes muscle, as scientists contend, then it won't be necessary for us to advocate education but rather the feed- ing of the faces desirous to reach their hearts' content through the stomach. If beef builds muscle, why not stuff on it instead of going through physical culture and gymnastics, but if the latter give muscle, what is the use in eating the beef? If hog's flesh gives nerve, why take nerve tonics and nervines to unnerve what the pork has built? Which is which ? Scientists claim a great deal for oysters and clams. They are supposed to build brain cells. It would be well for them to fill up on clams and prove their brain cell development by getting to work and earning an honest living, creating commodities of life, or else keep their clams shut. On the one hand science tells us of foods building the brain, foods for nerves, and foods for muscles ; on the other hand they advise exercise for the muscle, nerve and brain. If the former does the work of the latter, what do we want 143 to exercise for, yet if exercise is to do the work, what do we want to eat for? This is a dog-gone of a science. Never entrust the noblest of life unto another lest sorrow and shame be your reward. This body, as a temple of the living God, of which we are the entrusted keeper, must never expect others to take our place, as thereby we prove traitors to our cause and must suffer due penalty through sickness, sin and struggle. As soon as we become inclined to use stimulants or condi- ments to relish food it is high time to give our digestive organs rest from food. The prosperity of professionals is a sign of man's degen- eracy, a sign of the times foretelling the deterioration of the race and a voice of warning unto him who awakens to the responsibilities of life with a desire at heart to retrace his steps. Suggestions of an evil directing nature will reflect upon our paths, forming pitfalls for our uncertain steps, break- ing our bones and shattering our mind. Daintiness and prettiness seldom denote intelligence, although intelligence may use either as a means to an end. In food for the furtherance of mental and physical attain- ments the question is not as to appearance but the value it contains in calling out our corresponding intelligence by virtue of relation. By knowing ourselves and the body which constitutes our being we shall appreciate the attributes of nature and ever strive to pay tribute unto ourselves by sacrificial oflFerings of the best we can find in life. 144 MAZDAZNAN GrsLin '^ Nut Mill Not a Chopper but a real Mill and the only Mill Grinds Grain into Fine Flour or Coarse Cereals Makes the best Nut Butter. Grind Your own Grain and Nuts then you will be sure of absolutely Pure Foods so essential to Good Healthy a Happy Disposition and a Peaceful Mind. Grinds any Nut into butter; Corn, wet or dry; grain, pul- •es, rice; cracker dust, bread- crumbs, corn meal, oats, raw or cooked vegetables, fruits, herbs, roots, drugs, spices, coffee, vanilla beans and pods, wet and oily substances, ice for cooling drinks, raisins, figs and dates for marmalade, etc. To insure wholesome bread, particularly our celebrated Unfermented Bread you should grind your own flour to insure digestion. Coeoannt) ground into butter, served with tart fruit juices, is an in- estimable food for dispeptics and diabetic persons. Almond Butter and drinks made from Almond butter furnishes nutriment to children and invalids. To be used freely. Pine-Not Bntt«r, in nervous and pulmonary troubles, indispensable. PricefortheMazdaznan Grain and Nut Mill ^ ^ including Mazdaznan Encyclopaedia of % 4*00 Dietetics and Cook Book, o ver 150 pages PBICI OF MILL ONLY $8.50 Mckzdsizfiati W^oodL S\ipply Co* 8016-18 Lake Park Avenue, Chicago, III. LOOKS ARE DECEIVING You may have seen Choppers that look like this MAZDAZNAN CHOPPER but you never saw IT Indeed, you have not. None-of- those you saw can compare with ours. We are thee people who carry them and you shall be the people to use them. Get one quick if life is precious to you, whether you cook your foods or prepare them ra,w. You need this very MAZDAZNAN CHOPPER to prepare fruits and vegetables in an attractive, dainty and palatable style. Fine Medium Coarse (ysrara^^ MAZDAZNAN CHOPPERS are now in daily use From Greenland's icy mountains, To India's coral strand, Where Afric's sunny fountains Roil down their golden sand; Ev'n where the spicy breezes Blow soft o'er Ceylon's isle. Mankind calls to deliver Our Choppers in a pile. Three sizes $1.25, $1.50, $1.75. With each Chopper you get three different discs, for fine, medium and coarse grind- ing. Most of our people get the MAZDAZNAN CHOPPER and the MAZDAZNAN MILL. This makes the kitchen complete and the results obtained crown us with success. The Mazdaznan Co., 3016 Lake Park Ave., Chicago, 111. You never saw the MAZDAZNAN CHOPPER LOOKS ARE DECEIVING Cbe ^azdaznan jfood Supply Co*, 3016 lake Iparb Ave«t CbicagOt 1fiU Sunshine (^live Oil The Oil for Invalids, Convalescents and Fine Table Use 30c., 50cn $J.(X) and $3.75 Sunshine 0live 0il The Oil for Invalids, Convalescents and Fine Table Use 30c, 50c, $J.OO and $3.75 Use Mazdaznan Oils and Foods Only Domestic (Dlive 0il The Oil for Pies, Cakes, Salads and Cooking in General. 20c 40c, 75c and $2.50 Domestic Olive Oil The Oil for Pies, Calces, Salads and Cooking in General. 20c, 40c., 75c and $2^ Sbe Mazdaznan jfood Supply Co., 3016 ftabe Iparb £lve., Chicago, UlU Wash with hot water, dry wall; amooth off with your hands. Now apply our BEAUTY CREAM. Rub ta ctntly on face, nack, arms and hands. Take the white of an «gg. beat it, and apply over the •ameplacesas thecream. This will feed the skin. In the moniln; wash off BEAUTY CREAM Cannot be imitated nor duplicated Offered $10,000 for this recipe Used by Fatima and all the Beau- ties of the Orient and Occident For sale at Maxdaznan Stores OR. HANISH CREAM CO. 26 Van BuranSt. Chlcaeo. III. Before rolngr out always apply a llttia craam Men will And this cream Indespensable after shav- ing- Use a little alum over it occasionally. Price 60c. S6e MAZDAZNAN SVPPLrY CO. 3016 LristkLe Psti-k Ave*« CKIca^o We Impert OliYe Oils, Gi«g*r Fruit, Oriental Preservei, BIpe OllTes, Sau'dried Teas, Arabian Cured Coffee and Perfumes. Australian Oil of Eucalyptus, for the scalp, baths and sores, $1.00, $2.00 Morocco Olyptol, disinfecting purposes, internal and external .50 Mexican Oil of Cactii, for the restoration of luxurious hair, $2.00 "Oil of Gladness," exhantimatic, internal and external, $2.00 Kcw Colon Syringe, Complete Set with Book of Instructions, $4.00 Colon Tubes, will fit any Syringe, only tubes on the market, .75 Mazdaznan Incense and Oriental Incenses; purifying; choice .1$ Consecrated Vessels, Vases, Candlesticks, prayer rugs, beads, 25c. up Covers and draperies for home altars, cosy corners, S50 down to .25 Talisman, Charms, Oracles, Scapules, Crystals, down to $2.00 Face Creams, SalTes, Worm Preparations, Mud Soaps, Medlcatei Soaps, Spices, Health Books, Son^ Books, Pieces of Art, Music. C6e Ma^^da^jcTkecn Supply Co* 50I6 LrAk.e Petrk Ave*« Chicago Before col"K out always appljr a little cream. Men will find this cream indispensable after shav- ing. Use a little alum over it occasionally. Price 50e. BEAUTY CREAM Cannot be imitated nor duplicated Offered $10,000 for this recipe Used by Fatima and all the Beau- ties of the Orient and Occident For sale at Mazdaznan stores DR. HANISH CREAM CO. Z6 Van BuranSt. Chicago, Ill- Wash with hot water, diy well, smooth off with your hands. Now apply our BEAUTY CREAM. Rufc In eently on face, neck, arms and hands. Take the white of an ezt- b**' it, and apply over the same places as the crean. This will feed the sklB. In the morning wash off the: SANITAR.IVM PVR.E: FOOD stoice: and Bakery of BENOLD'S DNFERMENTED WHOLE WHEAT BREAD Benold's Health Flonr, made from selected wheat, frtihly ground every day, on our own mill; contains all the nouriih- ing ingredients of the entire kernel, per pound .06 Unfermented Whole Wheat Bread is made from this flour with- out baking powder or other injurious ingredients; recom- mended by Dr. Hanish and leading physicians against ane- mia, dyspepsia, and constipation, 2>^-pound loaf ,16 Benold's Ideal Bread is made by a special process of oar own which promotes the change of starch into maltoee; this bread is very delicious and nourishing and should be used In connection with our Unfermented Bread, one-pound loaf, .10 Benold's Nut- Butter is a pure vegetable product and con- tains twice as much nourishment as cow's butter and four times at much as meat; it is rich in fat, albumen and nu- tritive salts, therefore indispensable toall vegetarians, i>lb .tO Benold's Malto-Cero is an excellent combination of different cereals and is far superior to all so-called Breakfast foods. A most delicious, nourishing meal can be made from Malto-Cero by simply wetting with a little warm water. l-pound package IS Benold's Strength Food is a grand cereal product in which the starch is converted into soluble dextrin; it is therefore easily assimilable and needs no further preparation. It is Tery delicious if eaten with cream or milk, one pound 10 Benold's Malt Coffee combines the highest degree of nourish- ment and palatability which can be embodied in a hygienic coffee substitute, one pound, 10 Randall's Grape Juice is a most healthful and agreeable beverage, a strengthening natural tonic and refreshing drink at all seasons, quarts 50 cents, pints 26 Randall's Pomona is a pure and unfermented juice of care- fully selected fruit of the finest varieties, a wholesome drink, equally as beneficial as Grape Juice, quarts 40c, pints .20 1.11 Orders for Reform Foods will be Promptly FiUed. F"« II. BE^NOLrD, Prop. Tel. Black 2494 413 E. SORTH AYE., near Wells str. CHIca^o, 111* IBcaltb iToods NATURAL FOOD SUPPLY CO. Mr. A. Keats and Mrs. M. Keats, Managers. 26 Van Buren street. Suite 332. Chicago, HI. We make recognized to be the only HEALTH Bread made. Grind our own flour just before baking. No soda, yeast or salt rise. An absolutely unfermented Bread. 2.1bs loaf lOe., S-lbs loaf 1 6c. The cheapest and best bread on earth Pure Cookif\g Oil We are sole agents for this pure vege- table oil and undersell any dealer. In Retail $1.15 per Gallon. * * Wekeep Turkish Hgs, Dates, Jordan Almonds, Pine Nuts. Pecans, Peanuts Mazdaznan Cooking Oil, per gal. $1.15 Sunshine Olive Oil, per quart l.oo French Almond Oil, per % pint .25 Whole Wheat Flour, own make, l-lb 05 Lake, Mud, Eucalyptus Soaps 20, 12, 10 Hair Restorative, per ]/^ pint .50 Worm Preparation for young or old .25 All kinds of medicinal herbs, pkg .05 Currant, Fruit Cakes and Pies, 5,10, .15 Arabian Coffee, fresh roasted >^-lb .25 Wisdom Coffee, per pound, only .13 Selected Sun-dried Fruits, Olive Pre- serves and all the Mazdaznan Fo<»ds. Tell us your wants Wc Import some J. Will send list. All goods gruarantee( of the goods direct; buy and sell cheap. 1. L KXfiOtfttOQOtfSXJtf INNER STUDIES KSJRBfBORBOWW MiiiX/x/xiiiiXiXi. ©tnman IXtXtXtXfSfXfXf^ 7|7n[t1tt(R for bis advanced ipopils and lisairity in general bv IRev- j^r. caltb and ffireatb Cnltire- Sbe t>oolt consists of Shelve lessons in tbe Science of Self'Cure, revealing tbe simple operations of tbe Ituman todv. Sbe relation of tbe animal, mental and intellectual mind and tbe Evolution of tbe "®ne life at a Sime" are clearly defined, and tbe great benefits from enjoving sucb perfect life pointed out- Its object is not to censure our faults, our ill babits and secret vlces-but to belp us to overcome onr weah- nesses, and be sbown tbe way to overcome diseases of a delicate and sbamef ul nature. Sbe lessons teacb means wbereby Sex relations are made a source of perpetuity of Voutb and life, overcoming A^atrl- moniai discord- Sbe Scientific Sbeorles as to tbe ^Determination of Sex. v;betber a boy or girl, made possible, assuring propagation even in advanced age- All tbe wrid important subjects, heretofore coi' sidered unobtainable Secrets, sacred to Semple com- munities, inonasteries and Orders, are given broad- cast. 2[be subjects are too numerous tban spact will permit on tbis page. f ricB $5.00. Send for Descriptire Circulars to THE MAZDAZNAN PUB. CO., 3016 Lake Park Ayenne, Chicago, 111. Ibcaltb and Breath Culture f f f ~f By Otoman Z&r-Adusht-Hanish Complete In Twel?e Lessons. FIVE DOLLARS. Bound In Elegant CoTer. Single Lessons Fifty Cents. 'T'he Perfect way of Restoring Man's * Twelve Senses to Action, assnring Health and Brain Power. Defining the Mother's Breath and the Individual Breath. Secret of a Long and Happy Life. Ga-Llama, the centralizing Life- Principle, and its Importance in the Generation of Electric Fluid through the Ganglia of the Nervous System. Loca- tion of Soul, Spirit and Mind in the Human Body defined. Restoration of Memory, Exercise of Will, Self- Reliance, Self-Dependency. Diet, Fasting, Exer- cise, Magnetism, Electrism, Healing, and many subjects of exclusively practi- cal nature, too numerous to mention. Testimonials from all quarters of the globe, recognizing these lessons as the simplest, most helpful and rational of anything ever given to the world, and superior to anything ever taught on these lines of Higher Science. Send for Descriptive Circulars and be convinced that the Mazdaznan Philosophy has many imitators but KO ECjUAL. MAZDAZNAN PUBLISHING COMPANY. 3016—3018 Lake Park Avenue, Chicago, 111. IBOW 10 jfaSi The book for you to read 9vC* Zbz yiDazdaznan ie the only official organ of the Mazdaznan Movement. Contains leading editorials on the burning Questions of the Day, defines Science in all its phases, expounds Religion in accordance to the Living Word of God as ingraved in the Eternal Pages of the Open Book of Nature; considers extensively subjects on Health, Food, Diet, Fasting and Breathing. Throws Light upon Philosophy, ancient and modern; offers the only Practical Means for the Solution of Economic and Social Questions; lays bare the Problem of Life; insures Perfect Life on Earth and points out absolute Certainty of Eternity. Dr* Oton\ak.i:i Zsir'AdusKt HstnlsK If you appreciate originality and the soft and gentle breezes of a Master-Mind, revealing in- spiring Thought, Word and Deed from out of the Realm of the Infinite, you cannot afford to let The Mazdaznan pass you by. Oive Dollar 8c Year* lOc a. Copy* Send names and adresses of ten of your friends or acquaintances and we shall send them sample copy of The Mazdaznan and other matter. THE MAZDAZNAN PUBLISHING COMPANY 3016-18 Lake Park Avenue, Chicago, III. **1F)ow to fast'* TL^?Jo";cfle.d 50c,