BAKED APPLES IN OIL.
Wash some tart apples, wipe and core them. Have some vegetable oil, boiling hot, drop in the apples and cook until tender. Let cool and reheat when needed.
Select fresh ripe berries and wash. Put the desired amount on flat medium sized plates. Beat up some cream with the whites of several eggs and a little powdered sugar. Cover the berries with the cream and serve with wafers or triscuit.
Peel and slice them. Prepare and serve the same as the foregoing. These dishes are not good for delicate stomachs.
Soak a cupful of plain tapioca in a pint of cold water over night, or for several hours. Cook in one pint of unfermented apple, grape or berry juice in a double boiler, add salt and sugar while boiling. Serve with sterilized cream. The tapioca may be cooked in water, adding salt and sugar, when cold add lemon juice and sliced pineapples, serve with whipped cream.
Boil one quart of blackberries with about two quarts of water and some sugar very slowly, then strain and cool, bring to a boil again, prepare with instantaneous tapioca or plain sago. The latter must be well soaked. Serve warm with zwieback or wafers and sweet butter.
Boil tart apples with the skin in plenty of water; when tender strain and cool. Reheat, flavor with cinnamon and sugar. Prepare with instantaneous tapioca or plain sago. After removing from the fire add orange juice, lemon, butter and the yolk of an egg or serve with sterilized cream.
People with a tendency to acid fermentation should not mix boiled cereals with fruits.
BERRY TAPIOCA.
Cook one quart of raspberries or blackberries with two quarts of water, a piece of cinnamon, add three-fourths to one cup of sugar, let boil slowly, then strain and cool. Reheat and prepare with instantaneous tapioca. Pour on a soup plate, pour sterilized cream over it. In cold weather, the cream as well as the tapioca should be served warm.
Wash the stalks and cut off the green end. Cut the remainder in small pieces and steep in earthenware with a stick of cinnamon. When tender, strain and add the necessary amount of sugar. Dissolve some cornstarch, arrowroot or agar agar with cold water and stir into the fruit juice. Let boil 10 minutes and serve warm on soup plates with sterilized cream or put into molds and cool. If it is eaten warm, it is preferable to let the fruit juice cool first, then reheat and add the thickening.
Save all the peeling from several days; add a few whole apples. Cook with water, strain and prepare like rhubarb pudding.
Prepare the same as the foregoing. If peaches or peach skins are used, do not press much of the pulp through. It is better to use more peeling than whole fruits. In serving peach or apple salad, the peelings can be saved from a day or two and preserved by stewing them in a little water until ready for use.
Stir the yolks of three eggs with one-half cup of sugar, add the grated rind and juice of two lemons or one lemon and one orange, then add two tablespoonfuls of cornstarch, one of butter and one and one-half cup of hot water. Stir in a double boiler over the fire until it is thick. Then pour it into the baked crust. Beat the whites with a tablespoon of sugar and a little lemon juice. Put over the top and brown in the oven.
PLAIN JUNKET.
Warm one pint of milk to blood heat, flavor as desired; stir in one junket tablet which has been dissolved in a little water and pour into a dish; set on ice. Serve with cranberry or prune sauce and wafers.
Put one cup of cranberries into a pint jar, add two and one-half tablespoonfuls of sugar and sufficient water to fill the jar; screw tight and cook in a water bath for 40 minutes or longer. Let cool and run through a colander.
Wash, and cut the red end of the plant into half inch pieces. Put into a Mason jar, fill with water, screw tight and set on a grate in a water bath. Cook 40 to 50 minutes. Raisin wine or any kind of berry juice may be prepared in the same manner. Sugar is not necessary. Stewed fruit prepared in this manner is more wholesome and requires less sugar than if cooked in the ordinary way. For fruit juice take one cup of fruit to one and a half or two of water.
CHAPTER X.FLUIDS AND GELATINE.
Fluids for Infants and Invalids.
In preparing modified milk or other fluid foods for infants, where top milk is used, it is very important that the milk contain the same amount of cream for each feeding, or else digestive disturbance and irregularity of bowel movements will occur.
If milk, fresh from the cow and run through the cooler, is put into bottles or jars and kept at the same temperature, the same percentage of top-milk will be obtained daily. Five hours is generally sufficient to obtain the desired quality. The best means of removing it is by a spoon or siphon.
If raw milk is used without being sterilized, the desired amount for each meal should be put into sterile bottles directly after delivery and lightly covered by cheese-cloth or cotton and kept on ice or other cool place. In this way each bottle will contain the same amount of cream.
Put the desired amount of top-milk into as many bottles as are required for feeding during twelve hours. Prepare a solution of water and milk-sugar by dissolving the sugar with the desired amount of boiling water. Let cool and keep on ice for twenty-four hours. At each feeding, add the prescribed amount of water to the milk, shake and heat in a water bath. Add a tablespoonful of lime water or barley water. If the milk cannot be obtained fresh twice per day, it is safer to scald the milk which is used during the night.
Milk is a food, not a drink; it should never be taken in addition to, or at the end of a heavy meal. Many people object to boiled milk on account of a theory that it tends to constipate. Do not dwell on theories; find out for yourself. Potatoes, toast and many other cooked foods are constipating also. Why not object to those?
All milk, even if handled carefully, contains a large number of germs. When one is not certain that the cows from which the milk is obtained are healthy, the milk should be sterilized. During the summer it is safer to scald or sterilize all milk for infants.
Dissolve the desired amount of milk sugar in boiling water in a clean saucepan, add the milk, stir over a quick fire until it foams, which means that the milk is heated to about 200°F. The most harmful germs are generally destroyed by this process. Pour the milk into a clean pitcher and set the latter in a pan of cold water. Stir the milk until cold and change the water several times. The stirring makes the milk homogeneous and easier to digest. If any scum has formed on top, through careless preparation, the milk should be strained through a cheese-cloth before putting it into bottles. Put a cotton stopper in the bottles and set on ice. Milk prepared in this manner is generally suitable for the average healthy infant.
Put the desired amount of milk or cream, or mixed milk and cream, into a clean saucepan, stir over a hot fire until it reaches the boiling point or to about 200°F. Then pour into a pitcher and set in a pan of cold water; stir until the milk is cold. Set on ice or in a cold place for 24 hours. Milk prepared in this way is the only wholesome kind to use in addition to boiled cereals and fruit puddings. It is also often preferable to raw cream and milk, in combination with raw fruits. If the milk is to be used on cereals for the morning meal, it can be reheated or used directly after boiling. If hot milk is added to cereals, the sugar will not be missed.
Dissolve the milk sugar as directed for scalding milk. Add the desired amount of milk, top-milk or cream, and prepare as directed in the chapter under “Sterilized Milk.”
Put the desired amount of milk or milk and cream mixtureinto sterile bottles, put on a stopper and set in a water bath; heat the water to 155° or 170° F., and keep it at that temperature for 30 minutes. Then remove the bottles at once, cool them in a pan of cold water and set on ice.
Put the desired amount of milk, or modified milk into a clean saucepan, stir over a hot fire and boil from two to five minutes. Then cool by setting the pitcher into a pan of cold water; stir until cold and set on ice. This is excellent for infants as well as for the sick who suffer with diarrhoea. The milk may be modified with arrowroot, barley water or rice flour gruel, which has been boiled with salt and water and a stick of cinnamon. Milk-sugar should be boiled with the gruels, two level tablespoonfuls to a pint of boiling water.
Dissolve one-fourth of a cake of compressed yeast in a little warm water. Take a quart of fresh blood-warm milk, add to it a tablespoonful of sugar and the yeast. Put the mixture into beer bottles with patent stoppers, filling them to the neck. Place them for about twelve hours in a room suitable for raising bread, at a temperature of about 70°, then put the bottles on ice, up side down, until wanted.
Wash one-half a cup of Carolina rice several times with water, then soak or put on to boil at once with three pints of water. Boil slowly for about an hour, strain, and sweeten, or flavor as desired. Serve plain or with one-fifth part of sterilized cream.
Prepare in the same manner as rice water.
If milk or cream is delivered in bottles, remove the cover immediately after delivery. If the air where it stands is dusty, protect the milk with cotton or cheese-cloth. Treat boiled milk in the same manner.
EAGLE BRAND CONDENSED MILK.
It can be prepared in many different ways, and mixed with barley water, and cream, or used for sweetening in the preparation of gruels.
Beat one quart of thick, sour milk with an egg beater for ten minutes. Serve with zwieback. Three-fifths tablespoonful of powdered sugar and a little cinnamon may be added, if it is agreeable.
Whipped sour cream may be prepared the same as sour milk.
Whip one quart of sweet, thick cream with two-fifths of a tablespoonful of powdered sugar, add a little vanilla, if desired. Serve with fruit gelatines or ground white figs, stewed prunes, baked apples or raw fruits, such as peaches, strawberries, raspberries or bananas.
Put some fresh or skimmed milk into large soup plates or wide bowls and set in a room which has plenty of ventilation. Do not cover tight. If the room is exposed to dust, put long sticks over the dish and cover with cheese-cloth. When the milk is thick, set a little while in warm water until some of the whey separates. Pour off about half of the liquid, so the milk has the consistency of mush. Then pour over it some fresh rich milk or cream, and serve. People who have no tendency to flatulent dyspepsia may sprinkle a tablespoonful of sugar and one of dried grated pumpernickel over it in addition to the cream. Strawberries, raspberries, dried sweet fruits, nuts and zwieback are also a good addition. This will form a perfect meal on a hot summer day.
Toast a slice of stale wheat or black bread until thoroughly brown. Break into small pieces and pour on it two or three cups of boiling water. Cover tightly, and set aside for twenty minutes or longer. Strain, and flavor to suit the taste. Serve hot or cold.
TOAST AND APPLE WATER.
Prepare like toast water, and add the peelings of one or two apples before pouring on the boiling water.
Boil a quart of water for several minutes with three to five tablespoonfuls of sugar, and the rind of one lemon. Remove from the fire, add the juice of two or three lemons or oranges, strain and cool. Fresh clean cold water may be added to suit the taste. This is excellent in fevers, where much fluid food is required. It may be served hot or cold.
Soak over night a cupful of Ralston’s select bran in one quart of soft warm or cold water. The next day strain it and serve raw, or put it on to boil, simmer for one-half hour, then strain. Serve hot or cold. The bran may be mixed with oats or ryenuts when put to soak, and may be used raw or boiled. Hot bran tea with cream is excellent as a substitute for tea. It can be prepared without soaking.
Put two teaspoonfuls of malted milk into a cup, pour on some boiling water and add a pinch of salt and one-fourth of a cup of cream.
Prepare as the foregoing, omitting the cream. Serve plain, or add a few drops of lemon juice.
Soak a cup of bran and a slice of thoroughly toasted black bread for several hours in a quart of water. Add a stick of cinnamon, bring to a boil and let simmer slowly for 20 minutes or longer. Strain and serve hot or cold.
Put a tablespoonful of tea into a teapot and pour on it one-half pint of boiling water. Allow it to stand on a hot platter or over steam for five minutes. Then strain and serve.
FENNEL TEA.
Prepare the same as camomile tea.
Put two tablespoonfuls of buckthorn bark into a teapot, pour on it a cup of boiling water, and allow to steep from 10 to 15 minutes. Strain and serve warm (not hot).
Soak one of Hansen’s rennet tablets in a little cold water. Heat one quart of skim milk or fresh milk until it is lukewarm. Crush the tablet and mix with the milk, and stand on a warm place for five minutes or until it is thick. Then heat over the fire until the whey separates. Strain and throw away the curd.
Heat some fresh milk until it is blood-warm. Add Fairchild’s essence of pepsin, according to directions.
Prepare the same as Bran Tea, use less water. Black or white toast may be added to the bran. Flavor with salt or sugar or add a teaspoonful of condensed milk after straining. Let cool and serve plain or with cream.
Wash and let it soak for several hours, or over night. Boil for 10 minutes, strain through cheese-cloth, and add one-half or two-thirds of a cup of hot milk. Flavor as desired.
Wash some fresh green peas in the pods and grind through a meat grinder, allowing the liquid to drain into a bowl.
Heat a pint of fresh milk to about 200° F., remove from the fire and squeeze into it the juice of one-half a lemon. Let stand for a few minutes, beat with a fork, and strain through a cheese-cloth. Serve hot or cold.
ALBUMEN WATER.
Add to the white of one fresh egg eight ounces of water and a little lemon juice or brandy, and shake thoroughly. Keep on ice.
Add a quart of water to two tablespoonfuls of whole flax seed. Boil one or two hours with one or two tablespoonfuls of sugar. Strain and add lemon juice or cream, to suit the taste.
Soak a cup of barley over night. Put to boil with two quarts of water, add a little salt and the skins of two or three apples, and a little sugar. Boil slowly for an hour or until it becomes red in color. Strain, and add lemon juice, if desired. Serve hot or cold.
Beat the whole of an egg with one-half a cup or less of water. Flavor with lemon juice.
Beat the yolk of an egg with one-half or a whole cup of water. Flavor with lemon juice.
Take some lemonade prepared from oranges and lemons and add to it the yolk or the whole of an egg. The acid taste must dominate the sweet taste.
Beat up the whole or the yolk of an egg with a little water and one or two tablespoonfuls of sugar. To this add eight to ten ounces of rich raw or sterilized milk, or one-half cream and one-half water. Flavor with nutmeg or bitter almond.
Boil some water with a little sugar and the rind of a lemon, orange or apple. Add to it some preserved strawberry, cherry, pineapple, currant or raspberry juice, and seltzerwater, or add a mixture of several different fruit juices. This is excellent for fever patients, but not for people suffering with lung or heart diseases.
Blanch one cup of almond meats, chop or grind them coarsely, and pour over them a quart of hot water. Let stand several hours or over night, press through a cheese-cloth, and keep on ice. A few bitter almonds may be added.
Wash a half cup of dried currants or raisins, put on to boil with a pint of water, a tablespoonful of ryenuts or black toast, a piece of cinnamon, some lemon rind and one or two tablespoonfuls of sugar. Simmer slowly for fifteen minutes, then strain. Keep in a cool place. Serve hot or cold.
Wash two cups of fresh strawberries. Put into a milk-pitcher and add two quarts of fresh raw or cold boiled milk, a little vanilla and a small piece of ice. Strain, serve with zwieback or shredded wheat. Sugar may be added, if desired. This is more wholesome than ice cream.
Boil cocoa shells for twenty minutes, then strain. Use as a substitute for tea or coffee.
Rinse the teapot with boiling water. Take a teaspoonful of black Japan tea, add a pint of boiling water, and let stand over steam for one or two minutes. Strain, and serve hot or cold with lemon juice or cream.
Grind very coarsely two tablespoonfuls of fresh coffee beans. Pour two cups of boiling water on them, let stand five minutes (do not boil), then strain. Serve black or with cream. Tea and coffee should be used for medicinal purposes only.
MALT OR CEREAL COFFEE.
Take one-half cup of instantaneous Postum or Kneipp’s malt coffee, pour three or four cups of boiling water on it. Let stand from five to 15 minutes, then strain. Serve hot or cold, with or without cream. People who wish to leave off coffee may add a teaspoonful of coffee beans to the cereal coffee a few minutes before straining. In this way they will gradually lose the desire for coffee. Bran tea or legume tea may be substituted for black tea or coffee.
Dissolve one teaspoonful of cocoa and one of sugar in a little boiling water or milk and add a cup of rich milk. Let all boil a few minutes. Hot or whipped cream may be added before serving.
Dissolve one-half a teaspoonful of cocoa and one teaspoonful of milk sugar in a little boiling water, add one cup of hot rich milk or one-half cup of cream and water, and boil a few minutes. Add more cream, if desired.
Use white, brown or black beans; soak one-half cup of beans in soft water over night. The next day put on to boil in a quart of water, cook slowly for one hour or longer, and keep covered well. Then strain and serve plain, or add some hot cream to it. Small white and lima beans are excellent in the summer.
Prepare the same as bean tea. Dry green peas are richer in minerals than yellow peas. Yellow peas contain more starch.
Prepare like legume broth. Take about one cupful of beans or peas to three pints of water, soak over night, and simmer from one to two hours. Strain, do not press the pulp through. Green imported split peas or lima beans are more suitable for gelatine than other legumes. Add salt or other flavoring to suit the taste.
CHAPTER XI.MENUS AND SANDWICHES.
I.Strained tomato juice or legume broth, wafers, celery or olives.Asparagus or celery root salad with lettuce.Young peas, mashed potatoes, fried egg plant.Fancy cut black toast with butter and black coffee.II.Mushroom salad with lettuce, imperial sticks.Legume cheese or croquettes, creamed carrots or puree.Celery and olives or sliced oranges and apples.Fruit tarts or toast and black coffee.III.Radishes, wafers, olives and watercress salad.Stuffed green peppers and tomato puree.Apple pie or black bread with grated Swiss cheese.Green grapes or oranges, nuts, coffee.IV.Raisin, currant or rhubarb wine, nabiscos.Celery root salad, olives, French dressing.Spinach, eggs or omelet with tomato puree.Apple salad with mayonnaise dressing and nuts.Fancy cut toast with butter and nuts.V.Green leaf salad of any kind with cucumbers and olives.Raw soaked oats or wheat with dried soaked fruit and cream.Fancy cut toast with butter and cheese, coffee or grapes, nuts.VI.Tomato cream soup or fancy tomato salad.Vegetable pudding or legume roast, string beans.Fruit tapioca with whipped or sterilized cream.Nabisco or zwieback with black coffee.
I.Strained tomato juice or legume broth, wafers, celery or olives.Asparagus or celery root salad with lettuce.Young peas, mashed potatoes, fried egg plant.Fancy cut black toast with butter and black coffee.II.Mushroom salad with lettuce, imperial sticks.Legume cheese or croquettes, creamed carrots or puree.Celery and olives or sliced oranges and apples.Fruit tarts or toast and black coffee.III.Radishes, wafers, olives and watercress salad.Stuffed green peppers and tomato puree.Apple pie or black bread with grated Swiss cheese.Green grapes or oranges, nuts, coffee.IV.Raisin, currant or rhubarb wine, nabiscos.Celery root salad, olives, French dressing.Spinach, eggs or omelet with tomato puree.Apple salad with mayonnaise dressing and nuts.Fancy cut toast with butter and nuts.V.Green leaf salad of any kind with cucumbers and olives.Raw soaked oats or wheat with dried soaked fruit and cream.Fancy cut toast with butter and cheese, coffee or grapes, nuts.VI.Tomato cream soup or fancy tomato salad.Vegetable pudding or legume roast, string beans.Fruit tapioca with whipped or sterilized cream.Nabisco or zwieback with black coffee.
I.Strained tomato juice or legume broth, wafers, celery or olives.Asparagus or celery root salad with lettuce.Young peas, mashed potatoes, fried egg plant.Fancy cut black toast with butter and black coffee.
I.
Strained tomato juice or legume broth, wafers, celery or olives.
Asparagus or celery root salad with lettuce.
Young peas, mashed potatoes, fried egg plant.
Fancy cut black toast with butter and black coffee.
II.Mushroom salad with lettuce, imperial sticks.Legume cheese or croquettes, creamed carrots or puree.Celery and olives or sliced oranges and apples.Fruit tarts or toast and black coffee.
II.
Mushroom salad with lettuce, imperial sticks.
Legume cheese or croquettes, creamed carrots or puree.
Celery and olives or sliced oranges and apples.
Fruit tarts or toast and black coffee.
III.Radishes, wafers, olives and watercress salad.Stuffed green peppers and tomato puree.Apple pie or black bread with grated Swiss cheese.Green grapes or oranges, nuts, coffee.
III.
Radishes, wafers, olives and watercress salad.
Stuffed green peppers and tomato puree.
Apple pie or black bread with grated Swiss cheese.
Green grapes or oranges, nuts, coffee.
IV.Raisin, currant or rhubarb wine, nabiscos.Celery root salad, olives, French dressing.Spinach, eggs or omelet with tomato puree.Apple salad with mayonnaise dressing and nuts.Fancy cut toast with butter and nuts.
IV.
Raisin, currant or rhubarb wine, nabiscos.
Celery root salad, olives, French dressing.
Spinach, eggs or omelet with tomato puree.
Apple salad with mayonnaise dressing and nuts.
Fancy cut toast with butter and nuts.
V.Green leaf salad of any kind with cucumbers and olives.Raw soaked oats or wheat with dried soaked fruit and cream.Fancy cut toast with butter and cheese, coffee or grapes, nuts.
V.
Green leaf salad of any kind with cucumbers and olives.
Raw soaked oats or wheat with dried soaked fruit and cream.
Fancy cut toast with butter and cheese, coffee or grapes, nuts.
VI.Tomato cream soup or fancy tomato salad.Vegetable pudding or legume roast, string beans.Fruit tapioca with whipped or sterilized cream.Nabisco or zwieback with black coffee.
VI.
Tomato cream soup or fancy tomato salad.
Vegetable pudding or legume roast, string beans.
Fruit tapioca with whipped or sterilized cream.
Nabisco or zwieback with black coffee.
The above menus are agreeable to the average healthy person. Those with a tendency to acidity or flatulent dyspepsia should avoid eating several different fruits at one meal, also leave out soft puddings at the end of a heavy meal.
A menu which is one-sided or combined wrongly, that is, one in which either protein, carbohydrates, minerals or fluids are provided in excess, leads to waste of nervous energy as well as to waste of nutritive material. A wrong combination creates an abnormal appetite for too much or too little food.
SIMPLE MENUS FOR BREAKFAST.
(Each line represents a complete meal.)
Stewed rhubarb with cornmeal cakes or muffins.Tomato juice. Left over macaroni with grated Swiss cheese.Sweet potatoes with stewed fruit, black toast.Baked potatoes with whey sauce, boiled eggs, black toast.Toasted wheat or rye bread with nut butter, stewed prunes.Rylax with cream or butter, prunes, raisins or raw carrots.Oat Gruel, prunes, raisins, raw carrots or cucumbers.Black toast with cream cheese, baked or raw apples.Carrot puree, black toast or bran crackers, butter.Black cream toast prepared with cream or nut cream.Left over macaroni with fried onions or milk or tomato sauce.
Stewed rhubarb with cornmeal cakes or muffins.Tomato juice. Left over macaroni with grated Swiss cheese.Sweet potatoes with stewed fruit, black toast.Baked potatoes with whey sauce, boiled eggs, black toast.Toasted wheat or rye bread with nut butter, stewed prunes.Rylax with cream or butter, prunes, raisins or raw carrots.Oat Gruel, prunes, raisins, raw carrots or cucumbers.Black toast with cream cheese, baked or raw apples.Carrot puree, black toast or bran crackers, butter.Black cream toast prepared with cream or nut cream.Left over macaroni with fried onions or milk or tomato sauce.
Stewed rhubarb with cornmeal cakes or muffins.Tomato juice. Left over macaroni with grated Swiss cheese.Sweet potatoes with stewed fruit, black toast.Baked potatoes with whey sauce, boiled eggs, black toast.Toasted wheat or rye bread with nut butter, stewed prunes.Rylax with cream or butter, prunes, raisins or raw carrots.Oat Gruel, prunes, raisins, raw carrots or cucumbers.Black toast with cream cheese, baked or raw apples.Carrot puree, black toast or bran crackers, butter.Black cream toast prepared with cream or nut cream.Left over macaroni with fried onions or milk or tomato sauce.
Stewed rhubarb with cornmeal cakes or muffins.
Tomato juice. Left over macaroni with grated Swiss cheese.
Sweet potatoes with stewed fruit, black toast.
Baked potatoes with whey sauce, boiled eggs, black toast.
Toasted wheat or rye bread with nut butter, stewed prunes.
Rylax with cream or butter, prunes, raisins or raw carrots.
Oat Gruel, prunes, raisins, raw carrots or cucumbers.
Black toast with cream cheese, baked or raw apples.
Carrot puree, black toast or bran crackers, butter.
Black cream toast prepared with cream or nut cream.
Left over macaroni with fried onions or milk or tomato sauce.
MENUS FOR LUNCH OR SUPPER.
(Each line represents a complete meal.)
Milk soup with sago or rice. Dried fruit or celery.Fruit soup with snow of egg. Toast with butter.Baked apples or pudding with cream. Toast and milk.Bread soup. Apple salad with mayonnaise dressing.Legume broth. Omelet with fruit sauce.Spinach or sprouts or string beans, with bread or crackers.Apple salad. Rye bread with cream cheese. Grapes.Tomato or apple soup with cream, crackers with milk.Malt coffee, wheat or rye bread, butter, dried fruit.Kale, or spinach, toast with butter. Dried fruit.Wheat or oat gruel with cream. Dried fruit or carrots.Cream of tomato or potato soup. Crackers. Olives.
Milk soup with sago or rice. Dried fruit or celery.Fruit soup with snow of egg. Toast with butter.Baked apples or pudding with cream. Toast and milk.Bread soup. Apple salad with mayonnaise dressing.Legume broth. Omelet with fruit sauce.Spinach or sprouts or string beans, with bread or crackers.Apple salad. Rye bread with cream cheese. Grapes.Tomato or apple soup with cream, crackers with milk.Malt coffee, wheat or rye bread, butter, dried fruit.Kale, or spinach, toast with butter. Dried fruit.Wheat or oat gruel with cream. Dried fruit or carrots.Cream of tomato or potato soup. Crackers. Olives.
Milk soup with sago or rice. Dried fruit or celery.Fruit soup with snow of egg. Toast with butter.Baked apples or pudding with cream. Toast and milk.Bread soup. Apple salad with mayonnaise dressing.Legume broth. Omelet with fruit sauce.Spinach or sprouts or string beans, with bread or crackers.Apple salad. Rye bread with cream cheese. Grapes.Tomato or apple soup with cream, crackers with milk.Malt coffee, wheat or rye bread, butter, dried fruit.Kale, or spinach, toast with butter. Dried fruit.Wheat or oat gruel with cream. Dried fruit or carrots.Cream of tomato or potato soup. Crackers. Olives.
Milk soup with sago or rice. Dried fruit or celery.
Fruit soup with snow of egg. Toast with butter.
Baked apples or pudding with cream. Toast and milk.
Bread soup. Apple salad with mayonnaise dressing.
Legume broth. Omelet with fruit sauce.
Spinach or sprouts or string beans, with bread or crackers.
Apple salad. Rye bread with cream cheese. Grapes.
Tomato or apple soup with cream, crackers with milk.
Malt coffee, wheat or rye bread, butter, dried fruit.
Kale, or spinach, toast with butter. Dried fruit.
Wheat or oat gruel with cream. Dried fruit or carrots.
Cream of tomato or potato soup. Crackers. Olives.
The above will be unusual menus, yet they are correct chemical combinations for normal digestion. Try them and see for yourself.
MENUS FOR SIMPLE DINNERS.
(Each line represents a complete meal.)
Baked beans or lima beans with sauerkraut, creamed carrots.Saxon Sool eggs with mushrooms and string beans.Baked beans or lima beans with cabbage, tomatoes or potatoes.Red cabbage with mushrooms and baked potatoes.Baked cauliflower with cheese and tomato puree, bread.Green pea soup. German pancakes with fruit sauce.Buttermilk soup. Omelet with green salad.Apple or potato salad. Legume roast with carrot puree.Legume soup. Cabbage with potatoes or rice. Carrots.Milk soup. Mixed boiled dinner, lettuce salad.Oat gruel. Kale or spinach, bread with nut butter.Green pea soup. Dumplings or pudding, stewed fruit.Bean salad, lettuce. Apple fritters or brown bread.Black bread soup. Corn fritters with apple sauce.Oat gruel or rylax with cream or butter. Nuts.Green pea soup, imperial sticks. Carrot puree, crackers.Apple salad and lettuce, nut loaf, olives.Lettuce salad, fried apples, nut loaf.Bean soup, bread dumplings with tomato sauce.Lettuce, macaroni with pea or tomato sauce. Nuts.
Baked beans or lima beans with sauerkraut, creamed carrots.Saxon Sool eggs with mushrooms and string beans.Baked beans or lima beans with cabbage, tomatoes or potatoes.Red cabbage with mushrooms and baked potatoes.Baked cauliflower with cheese and tomato puree, bread.Green pea soup. German pancakes with fruit sauce.Buttermilk soup. Omelet with green salad.Apple or potato salad. Legume roast with carrot puree.Legume soup. Cabbage with potatoes or rice. Carrots.Milk soup. Mixed boiled dinner, lettuce salad.Oat gruel. Kale or spinach, bread with nut butter.Green pea soup. Dumplings or pudding, stewed fruit.Bean salad, lettuce. Apple fritters or brown bread.Black bread soup. Corn fritters with apple sauce.Oat gruel or rylax with cream or butter. Nuts.Green pea soup, imperial sticks. Carrot puree, crackers.Apple salad and lettuce, nut loaf, olives.Lettuce salad, fried apples, nut loaf.Bean soup, bread dumplings with tomato sauce.Lettuce, macaroni with pea or tomato sauce. Nuts.
Baked beans or lima beans with sauerkraut, creamed carrots.Saxon Sool eggs with mushrooms and string beans.Baked beans or lima beans with cabbage, tomatoes or potatoes.Red cabbage with mushrooms and baked potatoes.Baked cauliflower with cheese and tomato puree, bread.Green pea soup. German pancakes with fruit sauce.Buttermilk soup. Omelet with green salad.Apple or potato salad. Legume roast with carrot puree.Legume soup. Cabbage with potatoes or rice. Carrots.Milk soup. Mixed boiled dinner, lettuce salad.Oat gruel. Kale or spinach, bread with nut butter.Green pea soup. Dumplings or pudding, stewed fruit.Bean salad, lettuce. Apple fritters or brown bread.Black bread soup. Corn fritters with apple sauce.Oat gruel or rylax with cream or butter. Nuts.Green pea soup, imperial sticks. Carrot puree, crackers.Apple salad and lettuce, nut loaf, olives.Lettuce salad, fried apples, nut loaf.Bean soup, bread dumplings with tomato sauce.Lettuce, macaroni with pea or tomato sauce. Nuts.
Baked beans or lima beans with sauerkraut, creamed carrots.
Saxon Sool eggs with mushrooms and string beans.
Baked beans or lima beans with cabbage, tomatoes or potatoes.
Red cabbage with mushrooms and baked potatoes.
Baked cauliflower with cheese and tomato puree, bread.
Green pea soup. German pancakes with fruit sauce.
Buttermilk soup. Omelet with green salad.
Apple or potato salad. Legume roast with carrot puree.
Legume soup. Cabbage with potatoes or rice. Carrots.
Milk soup. Mixed boiled dinner, lettuce salad.
Oat gruel. Kale or spinach, bread with nut butter.
Green pea soup. Dumplings or pudding, stewed fruit.
Bean salad, lettuce. Apple fritters or brown bread.
Black bread soup. Corn fritters with apple sauce.
Oat gruel or rylax with cream or butter. Nuts.
Green pea soup, imperial sticks. Carrot puree, crackers.
Apple salad and lettuce, nut loaf, olives.
Lettuce salad, fried apples, nut loaf.
Bean soup, bread dumplings with tomato sauce.
Lettuce, macaroni with pea or tomato sauce. Nuts.
Laxative Foods: Fruit juices, plums, tomatoes, apples, pears, grapes, figs, fruit soups, fruit gruels, raisins, gelatines, corn, oats, spinach, oranges, carrots, parsnips, bran, oil, butter, cream, olives, yolks of eggs, pecans, walnuts, Brazil nuts, cucumbers, onions, greens, butter sauces.
Constipating Foods: Skim-milk, liquid foods, fine flour bread, potatoes, tapioca, white of eggs, gluten, mush, cheese made from skim-milk.
NATURAL DIET.
Adopting a natural diet does not mean a return to savagery. Cracked and flaked grains can be made into delicious dishes with very little labor and time,and are far more nutritious than cooked cereals. Sun cooked foods are rich in vital magnetism, of which artificially cooked foods have been deprived. They also diminish the desire for tea, coffee, spices and other artificial stimulants. However, the change should be made gradually. The best time to begin is in the spring by partaking of some raw cereal in the form of a gruel or mush each day. The most unsuitable time is when tired or overworked. During a vacation is a favorable time to begin. People who have lived on excess of cooked and starchy foods for a long time cannot expect to like the raw foods immediately, it may take several months, or even a year, to educate the cells of the stomach to act upon them. Dried sweet fruits (which have been soaked separately) and sweet cream make good additions if grains cannot be relished any other way.
On the following pages are a number of menus consisting largely of uncooked foods. Try them. Lay aside your prejudices against nature, and stop making new and complex recipes which ruin your health. Simplicity and knowledge are great helps for a low purse.
Each person should learn by experience to select the kinds of food which yield him nourishment and avoid those which disagree.
The most perfect foods, such as apples, tomatoes, wheat, oats, rye, legumes and nuts seldom disagree with a healthy individual, provided they are used wisely.
SAMPLE MENUS SUITABLE FOR ANY MEAL.
(Each line represents a complete meal.)
Cereal salad of rye with bananas or carrots, milk, green leaves.Raw or cooked lima beans with tomatoes or carrots, leaf salad.Apple and lettuce salad, fruit cake or fruit pie, Swiss cheese.Plain cake, gelatine, cream or green salad, milk or lemonade.Bananas with strained tomato juice and raw green peas.Plum salad, lettuce, mayonnaise dressing, walnuts.Strawberries, lettuce and oil or mayonnaise dressing, almonds.Apple or tomato salad, cheese and raw bread.Clabber milk, triscuits or zwieback, dried fruits, nuts.Raw blackberries or lemonade, zwieback, or raw bread.Raspberries or strawberries, rich milk, raw bread or nuts.Banana salad, lettuce, cherries or sweet fruits, almonds.Fruit pie or fruit toast, a glass of milk, pecans.Green grapes, black bread, Swiss or cream cheese.Cereal or fruit salad and lettuce, nuts.Fruit butter with cream or toast and almonds.Cherries with eggs or omelet or corn bread.Melon with lemon, banana salad, pecans or almonds.Bean salad with lettuce and raw carrots.Potato or carrot salad, lettuce, walnuts.Fruit soup (warm or cold) eggs or nuts.Pear salad with cranberries and celery, raw bread.Buttermilk or sweet milk with toast or raw bread.Raw rolled oats, plain or with fruit and cream.Mixed rylax and wheat with cream and fruit.Cabbage salad with hard boiled eggs, bread and butter.Peach or apricot salad, wheat or rye and nuts.Soaked whole wheat with cream, prunes or dates.Raw corn or bananas and strained tomato juice.Cooked pea or string beans salad and raw carrots.Baked apples with cream, toast with cheese.Carrot or tomato salad, olives, lettuce, legumes any style.Sweet potatoes, baked or boiled, buttermilk.Raw huckleberries, zwieback or raw wheat, butter, cream, nuts.
Cereal salad of rye with bananas or carrots, milk, green leaves.Raw or cooked lima beans with tomatoes or carrots, leaf salad.Apple and lettuce salad, fruit cake or fruit pie, Swiss cheese.Plain cake, gelatine, cream or green salad, milk or lemonade.Bananas with strained tomato juice and raw green peas.Plum salad, lettuce, mayonnaise dressing, walnuts.Strawberries, lettuce and oil or mayonnaise dressing, almonds.Apple or tomato salad, cheese and raw bread.Clabber milk, triscuits or zwieback, dried fruits, nuts.Raw blackberries or lemonade, zwieback, or raw bread.Raspberries or strawberries, rich milk, raw bread or nuts.Banana salad, lettuce, cherries or sweet fruits, almonds.Fruit pie or fruit toast, a glass of milk, pecans.Green grapes, black bread, Swiss or cream cheese.Cereal or fruit salad and lettuce, nuts.Fruit butter with cream or toast and almonds.Cherries with eggs or omelet or corn bread.Melon with lemon, banana salad, pecans or almonds.Bean salad with lettuce and raw carrots.Potato or carrot salad, lettuce, walnuts.Fruit soup (warm or cold) eggs or nuts.Pear salad with cranberries and celery, raw bread.Buttermilk or sweet milk with toast or raw bread.Raw rolled oats, plain or with fruit and cream.Mixed rylax and wheat with cream and fruit.Cabbage salad with hard boiled eggs, bread and butter.Peach or apricot salad, wheat or rye and nuts.Soaked whole wheat with cream, prunes or dates.Raw corn or bananas and strained tomato juice.Cooked pea or string beans salad and raw carrots.Baked apples with cream, toast with cheese.Carrot or tomato salad, olives, lettuce, legumes any style.Sweet potatoes, baked or boiled, buttermilk.Raw huckleberries, zwieback or raw wheat, butter, cream, nuts.
Cereal salad of rye with bananas or carrots, milk, green leaves.Raw or cooked lima beans with tomatoes or carrots, leaf salad.Apple and lettuce salad, fruit cake or fruit pie, Swiss cheese.Plain cake, gelatine, cream or green salad, milk or lemonade.Bananas with strained tomato juice and raw green peas.Plum salad, lettuce, mayonnaise dressing, walnuts.Strawberries, lettuce and oil or mayonnaise dressing, almonds.Apple or tomato salad, cheese and raw bread.Clabber milk, triscuits or zwieback, dried fruits, nuts.Raw blackberries or lemonade, zwieback, or raw bread.Raspberries or strawberries, rich milk, raw bread or nuts.Banana salad, lettuce, cherries or sweet fruits, almonds.Fruit pie or fruit toast, a glass of milk, pecans.Green grapes, black bread, Swiss or cream cheese.Cereal or fruit salad and lettuce, nuts.Fruit butter with cream or toast and almonds.Cherries with eggs or omelet or corn bread.Melon with lemon, banana salad, pecans or almonds.Bean salad with lettuce and raw carrots.Potato or carrot salad, lettuce, walnuts.Fruit soup (warm or cold) eggs or nuts.Pear salad with cranberries and celery, raw bread.Buttermilk or sweet milk with toast or raw bread.Raw rolled oats, plain or with fruit and cream.Mixed rylax and wheat with cream and fruit.Cabbage salad with hard boiled eggs, bread and butter.Peach or apricot salad, wheat or rye and nuts.Soaked whole wheat with cream, prunes or dates.Raw corn or bananas and strained tomato juice.Cooked pea or string beans salad and raw carrots.Baked apples with cream, toast with cheese.Carrot or tomato salad, olives, lettuce, legumes any style.Sweet potatoes, baked or boiled, buttermilk.Raw huckleberries, zwieback or raw wheat, butter, cream, nuts.
Cereal salad of rye with bananas or carrots, milk, green leaves.
Raw or cooked lima beans with tomatoes or carrots, leaf salad.
Apple and lettuce salad, fruit cake or fruit pie, Swiss cheese.
Plain cake, gelatine, cream or green salad, milk or lemonade.
Bananas with strained tomato juice and raw green peas.
Plum salad, lettuce, mayonnaise dressing, walnuts.
Strawberries, lettuce and oil or mayonnaise dressing, almonds.
Apple or tomato salad, cheese and raw bread.
Clabber milk, triscuits or zwieback, dried fruits, nuts.
Raw blackberries or lemonade, zwieback, or raw bread.
Raspberries or strawberries, rich milk, raw bread or nuts.
Banana salad, lettuce, cherries or sweet fruits, almonds.
Fruit pie or fruit toast, a glass of milk, pecans.
Green grapes, black bread, Swiss or cream cheese.
Cereal or fruit salad and lettuce, nuts.
Fruit butter with cream or toast and almonds.
Cherries with eggs or omelet or corn bread.
Melon with lemon, banana salad, pecans or almonds.
Bean salad with lettuce and raw carrots.
Potato or carrot salad, lettuce, walnuts.
Fruit soup (warm or cold) eggs or nuts.
Pear salad with cranberries and celery, raw bread.
Buttermilk or sweet milk with toast or raw bread.
Raw rolled oats, plain or with fruit and cream.
Mixed rylax and wheat with cream and fruit.
Cabbage salad with hard boiled eggs, bread and butter.
Peach or apricot salad, wheat or rye and nuts.
Soaked whole wheat with cream, prunes or dates.
Raw corn or bananas and strained tomato juice.
Cooked pea or string beans salad and raw carrots.
Baked apples with cream, toast with cheese.
Carrot or tomato salad, olives, lettuce, legumes any style.
Sweet potatoes, baked or boiled, buttermilk.
Raw huckleberries, zwieback or raw wheat, butter, cream, nuts.
The sandwich is an important part of the bill of fare. It is not necessary to eat a cooked dinner in order to have a square meal, but for those who work indoors and are unable to take walking exercises before or after their noon meal, it is important to take some warm fluid or semi-fluid food in the form of broth, milk or soup as an entree or with their meal. With the convenience of modern inventions of gas, alcohol and electric stoves, or patented bottles which keep food warm for hours, this is easily obtained.
Some people thrive on raw foods, while others do not. The best time to begin with raw foods is in childhood. Hot house plants cannot digest raw foods. Open your doors and windows and learn to breathe first. Fresh air and sunshine are necessary for the change of food. If your teeth are poor, substitute a food-chopper or grinder for your foods.
Use only one rich protein food at any meal. Exceptions: A few nuts which are rich in fat may be eaten at the end of a meal where cottage cheese, peas, or eggs are served.
SANDWICHES.
Spread some stale or sun-dried black or Graham bread with honey or with butter and honey. Serve with black malt coffee for supper. A salad consisting of fruits, almond cream and raw green leaves makes a suitable entree. Whipped cream may be used instead of butter or almond cream. Among fruits, apples, prunes, bananas and pineapples are the most suitable combinations. Honey should be used sparingly during hot summer days as it is very heating to the blood.
Eat the cherries at the beginning or at the end of the meal; lettuce is a good addition.
Grind six to twelve nuts in the morning and keep in a jar or paper bag. At lunch-time cut one apple into small pieces, add twelve raisins and the ground nuts. Eat with or without bread and butter. It is best to use only one kind of nuts at a time. Celery is also a good addition.
Remove the stones from one-half dozen or more dates, cut the dates into small pieces and mix with one-third or one-half the amount of chopped or ground walnuts. Spread on buttered bread or eat the bread with it. Apples combine well with it, either as a substitute for bread or in combination with it. In place of whole nuts, nut-butter may be used; the latter should always be diluted with an equal amount of water.
Figs, raisins or dried currants can be used in the same way as dates. Lettuce and celery are good additions.
Prepare a salad with tomato and lettuce, or strain somecanned tomatoes. The latter can be carried conveniently in a small Mason jar. Always open the jar a little, if left to stand in a store or office, so the air can circulate through it. Take one cup of tomato juice in combination with one-half pint or more of warm, buttered popcorn. Eat bread and butter with it, if desired.
Slice some hard boiled eggs and lay on buttered bread. Mix some olives and watercress with mayonnaise dressing, and serve with the bread. Egg sandwiches combine well with apples.
Grate two to four ounces of Swiss or American cheese and carry in a glass jar or paper bag. At lunch-time peel one or two apples, cut them up in small pieces and mix with grated cheese. Eat with buttered bread.
Spread thin slices of rye or black bread with cheese. Combine with apples or olives, with or without lettuce and mayonnaise dressing.
Prepare the salad in the morning, mix with mayonnaise dressing and carry in a glass or jar. Eat the cabbage salad as an entree or with the sandwiches. Hard boiled eggs are a good addition.
Serve the salad as an entree. Prepare thin slices of pumpernickel with butter and combine with hard boiled eggs. Nuts may be substituted for eggs.
Remove the pits and cut the olives into small pieces, mix with diluted peanut butter, and season with lemon. Spread on rye bread.
HEALTH HINTS.
The house we live in should be constructed for health and comfort, rather than for style. Sleep by open windows. Night air is as pure as day air. Protect yourself from dampness by an open fire if necessary.
Do not dress and wash in a cold bath room. Have your wash bowl in the bed room. Sewer gas from a small pipe in a well ventilated bed room is not harmful, as it is carried off in the air. Have the stopper placed in the hole when not in use.
Dress by an open fire or in a sunny room. A chill before breakfast produces indigestion and a desire for unnecessary hot foods. Never sleep by night lamps or any other artificial light. They are injurious to the eyes and absorb oxygen.
Mothers of girls should think it more important to furnish healthful exercise, wholesome food and restful sleep during the years of budding womanhood, than to worry about lessons in music and art, or a business education. All these can be taken up with much greater benefit after maturity. Arrested development of the organs of reproduction will lay the foundation for many years of unhappiness and suffering.
Many parents are impressed with the idea that their children require a large amount of sweets, in order to make them grow. We cannot force nature without paying the penalty. At maturity, we reap what has been sown for us, or what we have sown for ourselves.
Each individual is a law unto himself. Two different people afflicted with a disease of the same name may require entirely different treatment. Human beings cannot be standardized like inert machines.
All berries are rich in minerals and feed the brain cells. They contain traces of protein. Blackberries and huckleberries are rich in volatile oils and iron, and are of great medicinal value. They are excellent for the evening meal in the form of gruels and drinks. The pineapple contains bromaline and is of medicinal value in the treatment of certain stomach disorders.
Don’t use fruits in excess if you lead a very active life. The right proportion is the key note to maintain balance. Excessive fruits and rest is a prescription for sickness.
If no great hunger is felt at a meal, do not eat nuts or any kind of foods classed as protein. Neither stuff yourself with liquid foods. A fast or fruits, or fruit juices are the best under such conditions.
Cooked milk is not a natural food, but neither are cooked cereals. A combination of raw milk, or cream, and cooked cereals will force the stomach to absorb the milk immediately, while the remainder, poorly masticated and filled with germs, will tend to produce an acid process rather than an alkaline. If sugar is added to raw milk and cereals, the process of intestinal fermentation is complete.
Milk which is acid in reaction, or blue in color, is unfit as a food for children and invalids. If a mother is uncertain as to the quality of the milk she is feeding her child, she should have it examined by the city chemist.
Many people who find pancakes indigestible will do well to observethe time when they are most agreeable. If they are made with eggs, cream, and water, or with rich milk, and properly prepared and combined with suitable articles, they are generally agreeable to the most sensitive stomach. People of sedentary habits, or those who do brain work mainly, should not eat pancakes or muffins for breakfast.
Cheese is one of the most economical and nutritious of foods. To serve cheese after a dinner is a wasteful extravagance, and dangerous to health. Cheese combines well with bread, macaroni, potato and other cereals; raw greens are also a good addition.
Oranges, Grapefruit, Lemons and Limes belong to the citric acid group, and are of all the fruits the richest in valuable acids, which in the process of digestion are converted into salts, rendering the blood more alkaline.
Cranberries, like gooseberries, currants and lemons, are purifying to the blood and very valuable as a food in malarial districts. Cranberries combine well with oatmeal and cornmeal.
Figs and dates have an average of thirty per cent water, are rich in sugar and contain some protein and saline matter.
Grapes are a valuable fruit for the table if eaten in the right proportion with other foods which contain fat and protein. They are rich in sugar and tartaric acid. As a medicinal fruit they may be eaten in large quantities by themselves.
People with digestive troubles should be careful in combining raw blackberries with other foods. They are rich in protein and may take the place of part of the meat dish on hot summer days. They should never be used as a dessert after a heavy meal.
The bitter substance which is contained in the inner skin of the banana should be scraped off and added to the bulk, as it counteracts the sweet flavor of the banana and adds to its digestibility. Baked bananas are not necessary for a healthy stomach.
Don’t take drugs for sleeplessness. Tired feeling in the morning is the results of nerve starvation and auto-intoxication.
Rye meal, if ground in an old-fashioned stone mill, contains all the constituents of the rye. It is used for black bread, also called pumpernickel.
Do not eat berries and legumes at the same meal. Apples, carrots, celery, tomatoes, lettuce, grapes, oranges or lemons are good additions. Tomatoes and potatoes should not be mixed at the same meal except in small quantities, and only when a considerable amount of fatty foods are eaten. Walnuts may be eaten at the end of the meal, where peas or lentils are served.
Soups prepared from legumes, fruits or cereals require an addition of fat in the form of butter, oil, the yolk of an egg or cream. A soup of peas, beans, corn or lentils may be prepared from left-over food or fresh cooked legumes. To one cup of cooked legumes add three to five cups of hot water, boil or mix well, then strain. They form a perfect and an economical meal without the addition of other protein foods. Celery, lettuce, raw apples and crackers with butter are a good addition. They should be well masticated, and the soup eaten with them very slowly.
For people of a bilious temperament eggs should not be mixed with milk or sweet foods at the same meal. Tomatoes, tart apples or green leaves, raw or cooked are anti-bilious foods.
For fruit-gelatine use sago, arrowroot, potato-flour or agar agar.