CHERRY PANCAKES.
Remove the stones from ripe black cherries. Prepare the dough as directed for German pancakes, mix the cherries with it and fry in hot fat.
Mix prepared or unleavened buckwheat flour with sweet cream or one-half cream and one-half water, and bake on a hot griddle. Serve with fruit sauce or French dressing at the morning or noon meal.
Soak two tablespoonfuls of dried currants in a little hot or cold water. Mix one-half cup of flour with one teaspoonful of baking powder, a little salt, and one cup of Roman meal. Beat two eggs very light, with about one-half cup of water, mix with the flour and currants and bake in hot fat. Serve fruit sauce with them.
Soak some stale bread in cold water, press out dry, and stir smooth. Melt one-third of a cup of fat and one-half of a cup of butter, and mix the bread with it on a hot stove, stirring until it loosens from the saucepan. Cool a little, and flavor with mace, nutmeg, lemon rind or cinnamon and salt. Add several well beaten eggs and some finely cut dried fruit. Mix well and steam from one to one and one-half hours. Serve with lettuce and fruit sauce. In place of fruit and the above flavoring, chopped parsley, onions and pepper may be used. Serve with tomato or apple sauce.
Artificially prepared desserts in the form of attractive, soft puddings and other rich mixtures flatter the palate and renew the appetite. The true enjoyment of eating is in the satisfaction of hunger. The craving for desserts indicates a desire to stimulate certain nerves, which force the contents of the stomach into the intestine and destroy the digestive processes.
Cream one cup of butter with three-fourths of a cup of sugar, and add the yolks of five eggs, three-fourths of a cup ofdried currants or raisins, the rind of a lemon, a little cinnamon and cloves, salt, three cups of grated black bread and ½ glass of milk. Mix well and add the beaten whites of the five eggs. Oil pudding pan and pour the mixture into it. Steam two and one-half hours, and serve with vanilla, or custard sauce. Diluted almond butter or one-half cup of almond meal may be mixed with the batter, if desired.
Soak matzoon in cold water or milk for several minutes. Then press out dry, stir until fine and mix with several well beaten eggs, cream, or butter, and raisins, chopped apples, currants, lemon rind or any other flavoring. Heat a cupful of oil or suet in a high iron pot, put the pudding mixture into it and bake in a moderately hot oven for about one hour. Serve warm, with fruit sauce or wine sauce.
Prepare the same as the foregoing. Shape into small balls with two tablespoons and fry in hot fat.
Soak some stale bread in cold water, press it out thoroughly and stir smooth over the fire, with some butter or fat. When cool, add salt and several well beaten eggs or some flour, and syrup, mix well and add any desired flavoring or sugar. Tie in a cloth and boil for two hours in salt water, or with white beans. Serve with stewed fruit.
Cook some rice as directed for water or milk rice. When cool, cream some butter with an equal amount of sugar, and add several well beaten eggs, lemon rind, cinnamon, a little bread crumbs, some raisins or currants and some sweet or sour cream, or melted butter. Bake for about an hour.
Soak the sago and cook with one-half water and one-half milk. Finish like rice pudding.
The foregoing recipes for cakes and puddings can serve as substitute for meat as well as for dessert. They are more nourishing than sponge-cakes and soft puddings which consist largely of starch and sugar.
FLOUR BREAD PUDDING.
Mix over the fire two cups of flour with two cups of milk or water, and three-fourths of a cup of melted butter, until the batter loosens from the bottom of the saucepan. Let it cool a little and add the yolks of four eggs, two tablespoonfuls of sugar, two cups of bread crumbs, salt and mace. Then beat the whites of four eggs, mix and add flavoring extract. Pour the mixture into an oiled pudding pan and steam two and one-half hours. Serve with stewed plums, pears, or cherries.
Bring two cups of milk to a boil, and mix four cups of yellow or white corn meal with a pint of cold water. Stir into the boiling milk and add two tablespoonfuls of butter. When it is thick, remove from the fire and cool. Cream half a cup of butter with three-fourths cup of sugar, add the yolks of four or five eggs, salt, lemon rind, several grated bitter almonds, and the beaten whites of the eggs. Put into a pudding pan and steam from two to two and one-half hours. In place of bitter almonds use lemon juice, if desired. Serve with white or red wine sauce, or with stewed apricots or cranberries.
Cream one cup of butter with three-fourths of a cup of sugar and add the yolks of five eggs, three-fourths of a cup of dried currants or raisins, the rind of a lemon, a little cinnamon and cloves, salt, three cups of grated black bread and one-half glass of orange juice. Mix well and add the beaten whites of the five eggs. Oil a pudding form or double boiler and pour the mixture into it. Steam two and one-half hours and serve with vanilla sauce. A cupful of rich cream, diluted almond butter or one-half cup of almond meal may be mixed with the batter, if desired.
Masticate your food thoroughly. Select, combine and prepare it rightly. Do not overeat.
Soak stale bread in cold water, press out dry and stir until smooth. Melt one-third of a cup of butter or fat and mix withthe bread over a hot stove until it loosens from the saucepan. Cool a little, then flavor with mace, nutmeg, lemon or cinnamon and salt. Add several well beaten eggs and some finely cut dried fruit. Mix well and steam from one to one and one-half hours. Serve with lettuce and fruit sauce. In place of fruit and the above flavoring chopped parsley, onions and pepper or capers may be used. Serve with tomato or apple sauce.
Cream one-half cup of butter with one-half cup of sugar, add the yolks of six eggs, two cups of grated potatoes, salt, cinnamon and the rind of one lemon; then add one cup of black or white bread crumbs and the beaten whites of six eggs. A half cup of almond meal mixed with a few bitter almonds may be added to the mixture, if desired. Bake this pudding for about sixty or seventy minutes, or boil two hours. Serve with stewed prunes or apple sauce.
Prepare the same as corn meal pudding.
Grease a pudding dish and fill with alternate layers of mixed bread crumbs, using whole wheat or rye nuts. Mix the apple sauce with a large piece of butter, while still warm. When the dish is filled, beat up two eggs with a tablespoonful of sugar, one-half cup of cream, a little salt and some cinnamon; pour it over the top and bake in moderate hot oven for 40 to 50 minutes. It affords a perfect meal for the evening. If served at noon, eat some nuts at the end of the meal.
Pour two pints of hot milk over two cups of bread crumbs, cool a little, then cream one-half cup of butter with one-half cup of sugar, mix with the bread crumbs, adding three well beaten eggs, a teaspoonful of salt, a little nutmeg or cinnamon, the juice of one-half a lemon and the rind of two lemons. Mix well together, and bake in a buttered dish for fifty or sixty minutes. Serve with lemon, cherry or any kind of fruit sauce.Dried fruits may be mixed with the batter. Serve for supper using soup at the beginning of the meal. Celery is an excellent addition to almost any food at the evening meal.
Prepare as baked bread pudding. Use legume soup in place of milk, leaving out the sugar. Use butter or cream and mix with two tablespoonfuls of peanut butter or other nut butter or walnut meats. The eggs can be omitted. Flavor with finely chopped onions, celery and parsley. Pour on oiled pie tins and bake thirty to forty minutes. Serve with tomato sauce or string beans for dinner.
Boil some rice with salt and water. Add a cupful of thick legume puree and finish like the foregoing.
CHAPTER VIII.SAUCES, SALAD DRESSINGS AND SALADS.
Sauces are a necessary addition to cooked foods, especially in cold weather. The proper utensils used for sauce making are wooden spoons and flat, round-bottomed saucepans.
Good fresh butter, oil and dry flour are necessary to make nutritious sauces. Flour for thickening should boil at least ten minutes. If the flour is to be cooked with fat before the liquid is added, only a few minutes of boiling is necessary, for the reason that fat, when boiled, reaches a higher temperature than water or milk. Mixed flour is preferable to pure wheat flour.
Melt three tablespoonfuls of butter, or half butter and half oil, mix with two tablespoonfuls of flour over the fire, and boil for a few seconds. Then add gradually a pint of boiling water or hot whey, while stirring it. Boil a few minutes. Flavor with salt, onion, chopped parsley, celery, nutmeg, bay leaves, lemon, or whatever flavor is desired.
Prepare like the foregoing. Use milk in place of water.
Prepare as number one, using strained tomato juice instead of water.
Soak the currants in boiling water, and let stand thirty minutes. Prepare a plain butter sauce from butter, flour, and hot water, and when done mix the currants with it.
Wash half a handful of young fresh mint, pick the leaves from the stalks, and chop them very fine. Make a plain buttersauce, add vinegar and sugar to suit the taste. Then remove from the fire, mix with the chopped mint.
Wash a lemon, remove the peel and steep in three cups of water for fifteen minutes. Add the juice of one or two lemons and the necessary amount of sugar. Dissolve three teaspoonfuls of cornstarch with a little cold water and stir into the lemon juice. Boil ten minutes. Remove from the fire and mix with a tablespoonful of butter while warm. The lemon rind can be grated and added to the sauce instead of boiling the rind. This is good for steamed puddings. The yolk of an egg may be added.
Remove the stones and steep the cherries in water with a stick of cinnamon. Add a little sugar and thicken with cornstarch or arrowroot. Strain or leave the cherries in it.
Prepare as number one, add capers and lemon before serving.
Prepare as number one, adding dried currants and grated horse radish at the last minute.
Prepare as number one, adding two to four teaspoonfuls of prepared mustard a minute before serving. Serve with hard boiled eggs.
Prepare as number one, add the desired amount of dried mushrooms, which have been soaked in water for several hours, and boil for ten minutes. Serve with rice.
The best way to use spices is to buy them whole, in the fresh or dried state, and chop, grate, or grind them when needed. Vanilla beans, bitter almonds, bay leaves, cinnamon bark and many others may be used whole and removed before serving.
CREAM SAUCE. No. 1.
Prepare as number one; remove from the fire, add a few tablespoonfuls of hot cream, or the yolk of one or several eggs, which have been diluted and stirred with a little cold water. Flavor with mace, pepper, nutmeg, parsley, lemon, or vanilla. Serve with macaroni, plum pudding, French toast, or boiled onions.
Thicken some water with flour. Cook ten minutes, and add hot cream and flavoring.
Prepare with hot water as directed for butter sauce. Stir smooth a tablespoonful of almond butter or paste with two tablespoonfuls of cold water, remove the sauce from the fire, add the almond butter and stir thoroughly. Serve with baked apples, rice, or bread.
Prepare as butter sauce. Soak some olives in warm water, remove the stones and add to the sauce, boiling all a few minutes.
Soak the cherries and prepare as the foregoing. Strain, if desired.
Great care should be exercised in the preparation of foods with nut-butter. Never spread it on bread without first diluting it with an equal amount of water. Do not keep it on the shelf like ordinary butter after it has been mixed with water; prepare only sufficient to last for twenty-four hours, and keep it on ice.
They can be prepared from oil, butter, eggs, cream or nut butter. Dressings prepared from nut butter are especially good during the summer months. They can be prepared by making a plain butter sauce with flour and water, and adding nut butter before serving, or by diluting nut butter with water to thedesired consistency. They may be flavored with orange or lemon juice. If a sweet flavor is desired, boil a little water with sugar, then add the juice of lemon or oranges and mix with nut butter. Serve hot or cold.
Mix three tablespoonfuls of olive oil with one of vinegar, or with the juice of one lemon and one grated onion. To this may be added sugar, pepper, salt, parsley or mustard, if desired. The proportion of oil and vinegar may be changed according to the taste. For fruit salads, lemon should always be used instead of vinegar. For raw vegetables, the dressing should not be poured over the salad until ready to serve.
Put into a high narrow bowl the yolk of an egg and one whole egg, a tablespoonful of flour, one of olive oil, one of vinegar, and a little mustard; beat with an egg beater about five minutes, or until it becomes thick, adding slowly one cup of cottonseed or olive oil while beating it. Flavor with lemon juice, onion and salt, to suit the taste. Keep on ice.
Stir one or several yolks of eggs and mustard with a fork on a soup plate for several minutes. Slowly add some olive oil, and if it becomes too thick, add lemon juice, then salt, sugar and onion, if desired. Keep on ice.
Make dressing number two. Add salt and sugar to suit the taste, and one cup of thick cream. Keep on ice.
Take the yolks of three hard boiled eggs and one raw yolk. Stir as smooth as butter, with one teaspoonful of mustard, one of sugar, one of grated onion, a little salt and pepper, the juice of a lemon or some good vinegar, then add slowly one-half or one cupful of olive oil. Keep on ice.
MAYONNAISE DRESSING. No. 5.
Grate one medium sized cold boiled potato, stir one or two hard boiled eggs through a strainer and mix with the potato. Add the yolkof one or more eggs, stir well, then slowly add some olive oil, mix with lemon juice or vinegar, and flavor.
Cream one-fourth of a pound of butter, add the yolk of one raw egg, and the finely grated yolks of two hard boiled eggs. Mix well, and add finely chopped parsley, onion, a little mace and some lemon juice. Spread on bread.
Add the juice of one lemon, orange, or grapefruit, to one-half cup of honey or table syrup. Mix well and serve with pancakes. This is more nourishing and wholesome than pure sweets. Do not prepare more than enough for one meal at a time.
Let a half cup of syrup and a small tablespoonful of vinegar come to a boil. Add one finely chopped onion. Remove from the fire and cool, adding the desired amount of oil, and mixing well. This is good for lettuce and watercress. Serve with pancakes, or baked rolled oats. If lemons or oranges are used in place of vinegar, do not allow the latter to boil. Prepare fresh for each meal. Do not use vinegar or onions with fancy fruits.
Peel some tart apples, slice and mix with French or mayonnaise dressing. Garnish with lettuce. Grapenuts or ryenuts may be sprinkled over this. Serve with egg food or nuts or any kind of cheese for lunch or dinner. For breakfast or supper serve with black toast or hygienic crackers. If protein foods are added, use the lightest form.
Do not combine legumes with bananas, berries or other fancy summer fruits.
APPLE SALAD. No. 2.
Peel, slice and chop in chopping bowl as fine as rice. Then prepare and combine as explained in number one. Onion is a good addition. Chop or grate the onion very fine, mix with a little oil and lemon juice separately. Add this to the apple and the mayonnaise last of all.
Arrange some lettuce or celery in a salad bowl, add dried raisins, currants or shredded cocoanut. Serve with nuts. Nut cream may be added to the apples in place of the cocoanut. If bread is desired “unleavened” is the best. Grapenuts or ryenuts sprinkled over the salad makes it look dainty and appetizing.
Cut the tender white stalks into small pieces. Add chopped apples and nuts or salad dressing.
Peel and slice the cucumbers thin and pour French or mayonnaise dressing over them. They may be combined with lettuce, tomatoes, chopped parsley or onions.
Prepare and mix like cucumber salad. Serve with French or mayonnaise dressing.
Use left-over asparagus, string beans, cow beans, lima beans, peas or cauliflower. Pour over them French dressing half an hour before serving, adding lettuce and mayonnaise dressing when ready to serve.
Cucumbers are a valuable food and should be eaten almost daily by growing children and anemic people, especially if much muscular work is required. If eaten in combination with half a dozen other articles, it produces indigestion. Cucumbers should never be eaten at night.
Use the innermost part of a head of cabbage. Cut and chop very fine, add lemon and olive oil, and mix with mayonnaisedressing. A cold grated potato may be added for those who have difficulty in digesting cabbage.
Carefully wash some watercress, dry, and mix with equal parts of sliced tomatoes. Use French or mayonnaise dressing.
Carefully wash and mix with finely cut green onions and French dressing.
Wash and serve plain or mix with lemon and olive oil.
Lettuce should be kept in a cool, dry place and not left in water longer than 15 minutes. It may be served alone as a salad mixed with French dressing or served in combination with fruits, starchy foods or other vegetables, and eaten in addition to cheese, eggs, nuts or legumes.
Take some fresh leaves of raw spinach or use cold boiled spinach, and mix with French dressing.
Chop up some tart apples, arrange lettuce in a salad bowl, pour in the apples, and sprinkle over it grated Swiss cheese.
Lettuce is the most desirable green on our tables and combines well with almost any kind of food. Being rich in minerals and alkaloidal extracts, it tends to render the digestive fluids alkaline and promotes oxidation and nutrition. People with delicate stomachs should not eat lettuce at the evening meal.
Chop or grind in a nut grinder some almonds or walnuts. Arrange lettuce and chopped apples in a salad bowl, sprinklethe nuts over it, and serve with celery and raisins. The French dressing may be omitted.
Arrange lettuce in a salad bowl. Cut up hard boiled eggs, pour over them French or mayonnaise dressing. Capers or olives may be added.
Mix a cupful of raw rolled wheat, oats or rye with a cup of finely grated or chopped carrots. Add a few drops of lemon or orange juice, and a little olive oil. Lettuce, celery or parsley may be mixed or eaten with it.
Wash and chop lettuce or celery, and apples. Mix with French or mayonnaise dressing. Then add an equal amount of rolled raw cereals and serve. Parsley or watercress may be added. A syrup dressing or onions combine well with it. Peaches and apricots may be used in place of apples and carrots. Onions should not be used with peaches or apricots.
Ingredients: Two raw apples, two cold boiled potatoes, six hard boiled eggs, three boiled beets, three stalks of celery or one boiled celery root, onions, parsley, and two tablespoonfuls of mustard. Chop fine each of the ingredients separately. Set apart three tablespoonfuls of chopped whites of eggs, yolks of eggs, beets and parsley. Mix all the other ingredients well and add mayonnaise dressing. Put the salad on a platter or into a large glass dish; garnish with lettuce and olives and make designs of green, red, white, and yellow with left-over ingredients.
Nuts are high in nutritive value, and are better evenly combined with non-protein elements than flesh foods are. They are rich in fat and form an ideal diet in combination with raw fruits and greens. They are not sufficiently appreciated as a food, and receive much unjust criticism as to their digestibility. All nuts are wholesome. The right combination and proportion, and the time of day when eaten, are of great importance. The kind of activity as well as individual peculiarities have much to do with likes and dislikes or requirements of certain foods.
CORN SALAD.
Remove the husks and put in cold salt water for thirty minutes. Scrape from the cob, put into a deep bowl and pour diluted lemon juice over it. Let stand ten minutes. Then mix with sliced tomatoes and lettuce or watercress and olive oil. If the acid taste is not liked, mix it with French dressing or serve plain with tomatoes and green leaves.
Use canned or left-over string beans. Mix with French or mayonnaise dressing and add chopped parsley. Serve with eggs, egg foods or vegetable pudding.
Wash and slice some radishes, mix with chopped onions. Garnish with lettuce, and serve with French or mayonnaise dressing.
Stone and slice some ripe olives. Mix with equal parts of thinly sliced tomatoes and French or mayonnaise dressing. Serve on lettuce.
Wash the rhubarb, cut the red part of it into one inch pieces and mix with mayonnaise dressing.
Cut off the tips of raw asparagus, arrange some lettuce or watercress in a salad bowl, and mix with French or mayonnaise dressing. Sliced tomatoes may be added. Boiled asparagus may be prepared in the same way.
Arrange some lettuce or watercress in a dish, select fresh mushrooms, wash and mix with French dressing, and pour over the green leaves.
Green corn is rich in fat and protein, and can form a perfect meal during the summer if combined with tomatoes. Do not cook the corn if it is agreeable raw. Canned corn should be used with care for people with intestinal weaknesses. If used for soups it should be strained and diluted with an equal amount of hot water before thickening.
CELERY ROOT SALAD.
Wash and boil the roots with the skins. When tender, peel them and cut into slices into a big bowl. Pour over them a little hot vinegar diluted with water; let stand 15 minutes. Then drain off the liquid and mix the roots with French or mayonnaise dressing. Flavor with parsley. Serve with lettuce and tomato puree or with string beans or green peas and bread.
Boil or steam some potatoes with their jackets on. When done, peel and slice them into a deep bowl while warm; then sprinkle over them a little salt, pepper, and finely chopped or grated onion, and pour over them some boiling hot vinegar diluted with one-half water and mixed with melted butter or oil. Cover with a saucer and shake well; let stand for twenty or thirty minutes. If there is too much liquid, pour off some and mix the remainder with mayonnaise dressing and chopped parsley, if desired.
Arrange lettuce and sliced bananas in a salad bowl, adding a French dressing of lemon and olive oil. Ryenuts or grapenuts may be sprinkled over it. Scrape off the inside of the skin of the bananas, and mix with it.
Peel some oranges, slice them crossways, remove the seeds, put into a bowl and grate some of the orange rind over them.
Serve plain or with lettuce, and pour a French dressing of lemon and olive oil over it.
Peel and slice crossways, serve with lettuce and lemon or with sweet cream.
Mix equal parts of sliced apples and pineapples. Serve like the foregoing or with nuts.
Celery contains valuable minerals and is soothing to the nervous system. Celery roots are rich in fat and a healing food for people with kidney, liver, and intestinal trouble.
PINEAPPLE AND ORANGE SALAD.
Mix equal parts of sliced oranges and pineapples. Serve like the foregoing.
Prepare and serve like the foregoing, with cream or nuts.
Scrape off the bitter pulp of the inside of the skin of the banana, mix with sliced oranges and bananas, and serve like the foregoing.
Prepare some lemon or orange gelatine. Let cool and pour over the sliced fruit. Set on ice and serve plain or with cream.
Wash and cut some celery the size of cranberries. Mix with an equal amount of cranberries, and serve plain or with lemon and olive oil.
Wash and slice some peaches. Serve with cream or lettuce, lemon, and olive oil. Fried beachnut bacon and shredded, puffed or raw rolled wheat are a good addition, if lemon and oil is used.
Prepare and serve in the same manner as peach salad.
Cook some cranberries, strain, and thicken with a little cornstarch. Cool and pour over sliced bananas. Serve with raw celery.
Combine like the foregoing or use baked pears. Raw cranberries with raw pears and celery is also good.
Slice some bananas and mix with an equal quantity of green grapes. Garnish with lettuce, and add lemon and olive oil, if desired.
RADISH SALAD. No. 2.
Mix some chopped or sliced radishes with French or mayonnaise dressing, and add lettuce or celery. Serve for breakfast with whole wheat bread and butter, or with raw wheat flakes.
Mix some left-over sliced beets with French dressing. Serve with celery and whole wheat or black toast with butter for breakfast or dinner.
Wash some fresh tender spinach leaves. Cut fine and mix with French dressing, mint and onions. Tomatoes may be added. Serve with hard boiled eggs.
Grind, chop or slice the carrots and mix with French dressing. Add chopped parsley, lettuce or celery. Serve with rye or wheat flakes.
Green, red and blue plums are all valuable fruits. The blue plum is rich in iron, minerals, and sugar, and is, next to apples and tomatoes, one of the most perfect fruits. It has great preserving qualities and if picked on a dry, sunny day and placed carefully in straw in a dry, cool place, will keep until Christmas. Remove the stone and slice, mix with rylax or ryenuts or serve with stale bread and butter. Nuts, lettuce and celery make a good addition. Olive oil is also good.
Soak Carque’s dried vegetables in a little water for several hours. Then steam in a colander for about ten minutes. When cold, add salad dressing or nut cream.
Salads consisting of mixed nuts or mixed boiled vegetables are not wholesome for delicate people.
Fresh raw fruits, if eaten in the right proportion with other articles, are wholesome. The habit of eating a large amount of acid fruits at the beginning of the morning meal is not necessary. If a heavy meal is eaten in the evening, remaining half digested in the stomach over night, and putrefying, then acid fruits will cleanse the stomach in the morning.
Apples are among the most perfect of fruits. People who have difficulty in digesting a sufficient amount of cereals should eat apples almost daily. If raw apples disagree, they can be made agreeable by combining them with oil in the form of a salad. Baked apples and apple sauce are also good, provided they are not spoiled with too much sugar.
CHAPTER IXFRUITS AND LIGHT PUDDINGS
STERILIZED DRIED FRUITS
Place some dried cherries, apricots, currants or prunes in a Mason jar. Fill to the top, cover with water, and let stand over night. The next day set the jar into a water bath, heat to the boiling point, then cool. Enough can be prepared to last for several days. The juice may be used again for soaking, or it can be used for fruit gruels.
Wash some dried fruit, put into a bowl, pour over some hot or cold water, place over it a little saucer with a weight upon it; in this way it requires less water; let stand over night. It is ready for use the next morning, and may be mixed with boiled cereals in place of sugar.
Place some dried fruit in a bowl, pour over it some hot cereal coffee. Use in the same way as number one. This is excellent for people suffering with fermentation of the stomach. The cereal coffee acts as a preservative.
Wash some dried figs, dry them; then cut into small pieces, and grind on a nut grinder. Mix with one-fourth (in quantity) of ryenuts. Serve with whipped or sterilized cream.
Prepare as the foregoing. Mix with about one-third or one-fourth of ground nuts, also with ryenuts, if desired. Serve with lettuce.
Compotes or Stewed Fruits are more wholesome and economical than jams and jellies, which are prepared with large amounts of sugar. A few jars of sterilized fruit juice should be prepared and kept on hand for medicinal purposes only.
RAISIN OR CURRANT BUTTER.
Prepare like figs. Mix with ground nuts. Serve with lettuce or with chopped apples.
Pour a quart of boiling water on five ounces of Buckthorn bark, let steep for from 10 to 15 minutes, then strain; wash about a half a pound of dried French prunes, cut into small pieces, soak these with the strained hot Buckthorn tea for an hour or longer, then steep until tender, press through a colander thoroughly.
Combine with fat, as follows: Heat a large tablespoonful of olive oil or butter, mix with a tablespoonful of mixed flour, gradually add to it the hot pulp of the prunes while stirring, let boil three to five minutes.
Remove the stones and prepare as above. Mix with ryenuts or orange juice. Serve with lettuce and sliced bananas or nuts.
Prepare like figs. Mix with ryenuts. Serve with cream or with nuts and lettuce.
Wash and remove the core; then place in a baking tin, stem end down; pour over some water and a little sugar, if desired; bake in a moderate oven until tender. Let cool and serve plain with butter and bread or with whipped or sterilized cream.
Prepare the same as baked apples, and serve with cream.
Hot house fruits out of season are health destroying. Certain fruits, such as apples, plums, tomatoes, apricots, grapes, figs, bananas and cranberries, will keep for a long time in the natural state, if properly preserved. Fresh fancy summer fruits are not required during the winter by healthy individuals, neither are canned fruits, jams or jellies.
AMBROSIA.
Mash baked apples very fine and rub through a colander. Mix with soaked or stewed raisins, if desired. Serve in place of apple sauce with beaten whites of egg or whipped cream and zwieback.
Prepare in the usual way, pour some fruit or rye gelatine over them.
Wash some tart apples, cut into four pieces and remove the seeds; steep with a little water and sugar until tender. Then mash fine with a potato masher and run through a colander. Add a piece of butter while warm. Apple sauce prepared in this way is more wholesome than prepared from apples that have been peeled.
Soak some dried apples over night, steep for 30 to 40 minutes with a piece of cinnamon and a little sugar, and mash fine with a potato masher. Add a piece of butter. Let cool and serve with eggs, or cheese.
Prepare some gelatine with orange, cranberry or lemon juice. When nearly cold, cut up some bananas and mix with the gelatine. Flavor and set on ice, serve with whipped or sterilized cream.
Prepare some gelatine with lemon or orange juice. When nearly cold, add some fresh or canned pineapple. Serve with whipped or sterilized cream, and zwieback.
Dried sweet fruits are more wholesome than canned summer fruits. However, they should not be indulged in during hot summer days, or in the spring time when the brain needs relaxation.
APPLE SNOW.
Prepare some apple sauce from dried or fresh apples, run through a colander; when cool, mix with the snow of whites of eggs. Serve with zwieback.
Prepare same as apple snow.
Wash some dried apricots thoroughly, cut into small pieces, soak over night, then simmer slowly until soft. Run through a colander and add a piece of fresh butter while warm. Serve with French toast, corn bread, corn cakes, steamed puddings or omelet.
Remove the stems, wash the berries and pour some boiling water on them. Let stand five minutes; then pour off the water and add fresh boiling water, a stick of cinnamon and the necessary amount of sugar. Thicken with cornstarch. Serve with unleavened pancakes.
Prepare the gooseberries in the same manner as for compot, but use more water. When done, strain and thicken with cornstarch. Let boil 10 to 15 minutes. Serve hot or cold with cream.
Wash a pint of blackberries, put on to cook with two pints of boiling water and a stick of cinnamon. Let simmer slowly and add a few tablespoonfuls of sugar. When nearly done thicken with a little cornstarch. Cool and serve with milk rice, custard or pancakes.
Prepare the same as stewed blackberries. Strain, if desired.
Fruits are an important article of diet, but few people know how to use them wisely. A large percentage of deaths in young children is due directly to the wrong use of fruits.