BREAD AND CAKES.
POMPERNICKEL OR BLACK BREAD.
Prepare a sponge with a pint of white flour, three-fourths of a yeast
cake, a little salt and sugar, and a pint of warm water. When light, add
two quarts of rye meal, a tablespoonful of salt and about one quart of
water. Mix well, and let rise over night. The next morning add about one
quart of warm rye meal, and one of white flour; knead the dough for at
least one-half hour. Let rise again, knead a little more, and shape into
loaves. When light, bake in a hot oven for about an hour. Pure rye meal
may be used in place of one-fourth white flour.
WHOLE WHEAT BREAD.
Prepare the same as black bread. Use whole wheat flour in place of rye
meal.
Bread and cake may be kept sweet and free from mildew for a long time
in the following way: Cut it with a sharp knife, when about four days
old, into slices about one inch thick, then place it on a large wire
screen in the hot sunshine, cover with a cheese-cloth, and let it lie
for several hours, turning each slice until thoroughly dry. Then place
the slices in an upright position in a square box made of wire
screening, and keep in a dry or sunny place, covered with a light
cloth. The box may be placed in the sunshine several times a week.
LIGHT WHOLE WHEAT BREAD.
Make a sponge from one cupful of lukewarm water and one cake of yeast,
with enough white flour to make the thickness of sponge cake. Cover and
set in a warm place, about 90 degrees F. When foamy, add about three
pints of lukewarm water, or milk which has been scalded and cooled to
lukewarm, about two teaspoonfuls of salt, a little sugar and a piece of
butter or fat. Stir into it with a spoon sufficient white flour to make
it of the same consistency as the first sponge. Beat it from 10 to 15
minutes, dust the top with flour, and put it into a warm place to rise.
When light, add enough whole wheat flour to make a stiff dough. Put it
on bread-board with flour to prevent sticking, knead for half an hour or
longer, and let it rise again. When light, shape in loaves without
kneading, put into pans and prick top with a fork several times. When
sufficiently raised, bake in hot oven for about an hour. Cover top with
pieces of oiled paper, the first 20 or 30 minutes. When done, put the
bread on a sieve or in towels to cool.
LIGHT GRAHAM BREAD.
Prepare in the same manner as light whole wheat bread.
WHITE BREAD.
Prepare the same as whole wheat bread, using pure, rich milk, cream and
water, or sweet whey. Add a large piece of butter or konut. Use white
flour instead of whole wheat, mix it with one-fourth white corn meal, or
rice flour.
COFFEE CAKE.
Prepare the same as white bread, using less flour, and add a few well
beaten eggs, the grated rind of several lemons and oranges, or flavor
with nutmeg, dried fruit, vanilla, mace or bitter almonds. Serve with
fresh, sweet milk, or with scalded milk, as a whole meal for supper.
All breads and cakes made with yeast are more nutritious and wholesome
when stale, on account of the evaporation of water and the changes which
take place in the bread. They should be kept in tins with holes on all
sides, to allow a perfect circulation of air. The tins should be placed
in the sunlight, or on a high, dry place near a stove. In many foreign
countries pompernickle is kept for many months during the winter by
placing it on top of high stone ovens near the ceiling. It finally
assumes a sweet taste similar to that of nuts.
RAW BREAD.
Grind your wheat, rye or corn in an old-fashioned stone burr mill, and
partake of it at each meal instead of bread. This is less expensive than
the so-called “unfired bread”. Not more than one to three tablespoonfuls
should be consumed at each meal.
Plain cake, coffee cake, fruit tarts and fruit pies are more wholesome
than cakes that are prepared with large amounts of sugar or frosting.
Whipped cream and fruits are good additions to cake, if agreeable.
Light desserts in the form of cake or pudding are more wholesome if
eaten at the beginning of a meal or else be served after soup or
salad.
TOASTS.
WATER TOAST.
Use zwieback, or toast some stale white bread over the open fire. Lay on
a plate and pour over it quickly boiling water, slightly salted, and
drain off at once. Serve plain, or spread with sweet butter, or the yolk
of an egg.
TOMATO TOAST.
Prepare like the foregoing, spreading with tomato puree in place of
butter. Drink with it rich fresh milk. This is excellent for some people
who have difficulty in digesting milk. Strained hot tomato juice may be
used in place of water.
BARLEY TOAST.
Prepare like tomato toast. Use thick, barley jelly prepared from pearl
barley, or soften the toast with barley water.
RICE TOAST.
Use thick rice jelly prepared from Carolina rice. Flavor with cinnamon,
if desired.
RYE OR BRAN TOAST.
Make a strong tea from toasted black bread and bran, and prepare like
the foregoing.
PRUNE TOAST.
Soften some black or white toast with boiling water, and add a little
salt. Spread with thick prune juice. Sterilized cream may be added.
APRICOT TOAST.
Prepare the same as prune toast. Add cream or a piece of butter and the
yolk of an egg.
Predigested foods are beneficial for the sick, and under certain
conditions for the well, provided they are not over-indulged in. If
desired, they are generally best eaten at the evening meal, after the
body has expended considerable energy, and is too tired to properly
digest natural foods. If over-indulged in they keep the stomach from
doing its proper work, and tend to make it weak and lacy.
CREAM TOAST OF WHEAT BREAD OR SHREDDED WHEAT.
Dissolve one tablespoonful of milk sugar in one-half or three-fourths
cup of boiling water and pour over one slice of whole wheat bread or
biscuit. Let stand a minute, then add four ounces of hot cream, and
serve.
CRANBERRY OR TOMATO TOAST.
Heat two small round or one long zwieback and soften with two
tablespoonfuls of tomato or cranberry sauce. Serve on a plate and drink
milk with it.
APPLE TOAST.
Use thick apple sauce. Prepare the same as apricot toast. The four last
recipes are excellent for constipation.
MILK TOAST.
Scald some fresh milk. Add a stick of cinnamon, if desired. Pour over
white or black toast.
CREAM TOAST. No. 1.
Prepare like water toast. Bring some fresh cream to a boil with a stick
of cinnamon. Add when the toast is soft. Use black or white toast.
CREAM TOAST. No. 2.
Prepare a white sauce from butter, salt, flour and hot water, as
directed in “Sauces.” Add one-fourth of a cup of hot cream and pour over
black toast, which has been softened with one-half cup of hot water.
CREAM TOAST. No. 3.
Use sweet whey in place of hot water, and prepare as No. 2. The cream
may be omitted.
CELERY TOAST.
Cut some celery and cook until tender. Soften the toast with the celery
water. Prepare a plain butter sauce and add cream, if desired. Mix with
the celery and pour over the toast.
SPINACH TOAST.
Cut off the stems and select only fresh, tender leaves. Cook and chop as
fine as possible, flavoring with butter and lemon juice. Soften some
black or white toast with broth or spinach water, and add the spinach.
Serve with hard boiled eggs for dinner. If it is desired for supper, and
if the patient’s stomach is delicate, use only the hard yolks. Fried
beachnut bacon may be added. If the flavor of onion is desired, remove
the onion before serving. This is good for constipation.
EGG TOAST. No. 1.
Beat one egg with three tablespoonfuls of water and a little salt. Let
the toast soften in it and fry to a golden brown in one-half butter and
half vegetable fat or oil.
EGG TOAST. No. 2.
Use cream or unsweetened condensed milk. Beat up with eggs, salt and
cinnamon, and prepare like the foregoing. This is good for diabetic
patients.
BISCUITS.
Mix one quart of white flour with one-fourth of entire wheat flour, corn
meal, or rice flour. Mix it thoroughly with two level teaspoonfuls of
salt, and four of baking powder. Rub into it two tablespoonfuls of
vegetable fat or butter. Mix with rich milk and prepare as usual. Serve
with eggs, or with rich cheese and olives and salad of greens.
POP-OVERS.
Grease the iron gem pans, and place on the stove or in the oven, to have
them very hot. Then beat two eggs very light, mix a cup of rich milk
with a cup of flour, and a half teaspoonful of salt; add the eggs and
beat with an egg beater until all is very light. Pour the mixture into
the pans, filling two-thirds full, and bake in a quick oven. This will
make about eight pop-overs.
BRAN MUFFINS.
Mix one cupful of white flour with one-half cup of graham flour and one
and one-half cups of finely sifted bran. Rub into it three
tablespoonfuls of butter; then add one and one-half cups of sour milk, a
teaspoonful of soda, a little salt and three tablespoonfuls of molasses.
Put into hot muffin tins, and bake in a hot oven.
BRAN BREAD.
Beat the whites of three eggs to a stiff snow, add a little salt, and
mix with two tablespoonfuls of fine, sifted bran, and two of fine rye
nuts. Put the mixture on a pie tin and bake in a very moderate oven.
Leave the door open. Serve with apple salad and lettuce.
BOSTON BROWN BREAD.
Mix together one cup of coarse corn meal, one of rye flour, one of
graham flour, and a teaspoonful of salt. Dissolve two teaspoonfuls of
soda in two cupfuls of sour milk and mix with the flour, adding
three-fourths cup of molasses. Pour into narrow, oiled tins, and steam
for four hours. Serve with lettuce, celery and apple, or tomato salad,
and nut butter.
WHITE MUFFINS.
Use mixed flour, or rice and wheat as suggested for white bread. Mix
with baking powder and salt. Use two eggs and about one and one-half
cups of rich milk to about three cups of flour. Serve with tomato or
peas puree and lettuce for breakfast or supper.
PASTRY FOR TARTS OR PIES.
Mix one and a half cups of white flour with one-half cup of rice flour.
Add one-half teaspoonful of salt, shorten the flour with three
tablespoonfuls of butter and three of oil. Then add to it the yolks of
two eggs beaten with sufficient ice cold water and a little flavoring to
make a paste which is not very stiff. Roll it several times, then cover
and put it in the ice box for an hour.
Avoid fresh breads, inferior cakes and pastry. Do not eat unless you
are hungry. Do not over-indulge in athletic or any other kind of
exercise. Remember that natural feeding, pure air and sufficient sleep
call for natural breathing and natural exercise. Unnatural feeding and
late hours create disease or nervousness.
SAND TART.
Mix one-half pound of white flour and one-half pound of rice powder, or
wheat starch. Keep in a warm place. Melt one pound of butter, cool and
cream with one pound of sugar, adding ten yolks of eggs, alternating
with the flour. Stir the mass for one-half hour, add the rind of two
lemons, the juice of one-half lemon, and 2 tablespoonfuls of flavoring
extract. Beat the whites of 10 eggs, mix lightly with the dough, and add
a teaspoonful of baking powder. Bake in a moderate oven for one and
one-half to two hours. During the first half hour have more heat at the
bottom than at the top. During the last half hour have little or no heat
at the bottom. The cake tin should not be moved.
The tart may be baked in layers or on round tins and be mixed with
different colors, if desired.
PLAIN CAKE.
Cream one-half cup of butter with one-half cup of sugar, add two eggs,
two cups of flour, two teaspoonfuls of baking powder, a little salt, one
cup of water, one-half cup of raisins or currants, and any kind of
flavoring. Bake in cake tins. Cake prepared with water is more wholesome
than with milk.
FROSTING.
Cream equal quantities of butter and chocolate. Spread on the layers
when cold. Frosting prepared from pure sugar is unwholesome.
NUT-BUTTER PIE CRUST.
Take one to two tablespoonfuls of nut-butter to one of flour, add
sufficient water to make a dough.
STRAWBERRY SHORT CAKE. No. 1.
Spread Granose cakes with diluted almond-butter and a layer of
strawberries over it. Serve with nuts or with milk soup prepared with
sago.
Artificial sugar is not a necessary article of food for the healthy
individual who is able to supply his body with fresh and dried fruits
the year round. The delicious summer fruits are better eaten without
sugar. Undoubtedly nature did not mean for us to indulge in sweets
during hot days, or she would have provided us more plentifully with
them.
STRAWBERRY SHORT CAKE. No. 2.
Prepare a light biscuit dough, bake in tins and cover with strawberries
and whipped cream. Use no more sugar than is necessary.
FRUIT CAKE.
Chop up one cup of currants, citron, and raisins, and mix with one cup
of flour. Sift one cup of flour with a teaspoonful of soda, one of
cinnamon, and a little salt. Cream one-half cup of butter with one cup
of brown sugar, one-half cup of molasses and two well beaten eggs; add
the flour, fruit and one-half to three-fourths cup of strong black
coffee. Stir well and bake in a moderate oven for one hour.
MIXED FLOUR.
Mix two cups of white flour with one cup of rice flour and one of
cornstarch. Sift and keep in a tin box for sauces and soups.
RYE NUTS. No. 1.
Remove the outer crust from a loaf of stale pompernickel and grate the
soft part on a grater. Pour the crumbs on a large piece of paper, and
dry in the sun or in an oven. Keep in a dry place, in a tin with good
ventilation.
RYE NUTS. No. 2.
Cut a loaf of stale pompernickel into thin slices and remove the crusts.
Cut the inside into small strips, lengthwise and crosswise. Allow it to
dry thoroughly in a moderate oven or in the sun, and while still warm,
grind it through a coarse meat grinder. Place it again in an oven or in
the sun to dry, or brown slightly. If desired as fine as grape nuts,
grind it again or sift it, and keep in a dry place. It may be mixed with
one-half grape nuts. Use as directed in menus and recipes. The outside
crusts may be dried in the oven or sun, and kept in tins. The crusts are
an excellent addition to milk soups or other soft foods.
Rye combines well with all starchy fruits and vegetables, which are
deficient in minerals, such as potatoes, pumpkins, squash, melons,
turnips, carrots, beets, bananas, cucumbers, rice and corn. It also
combines well with sweet fruits. Apples, pork, veal, lamb, cheese,
eggs, cream, milk, bacon and oily foods are all good additions to rye.
Boiled rye and starchy foods are unsuitable combinations.
APPLE FRITTERS.
Core, pare and cut some tart apples into slices one fourth inch thick.
Dip each slice of apple into a batter prepared as follows: Beat the
yolks of three eggs with an egg beater, add three tablespoonfuls of
white or mixed flour and a little salt. Beat until smooth. Have some
olive oil or half butter and vegetable oil hot and fry to a light brown
on both sides. The whipped whites of the eggs may be used with the
batter or made into a separate dish to be used at another meal. Count
one whole or two yolks of an egg to one person. If a nutritious soup is
served at the beginning of the meal, fewer eggs can be used.
FRIED BREAD.
Cut into strips as directed in the foregoing recipe. Fry in hot oil, or
butter and oil. Serve with legume or fruit soups.
CRUSTS.
Cut some stale whole wheat or black bread into slices. Remove the outer
crusts with a sharp knife and dry them in an oven. Keep in a tin box in
a dry place.
IMPERIAL STICKS.
Cut stale buttered bread into long narrow sticks, and brown in the oven.
CORN BREAD. No. 1.
Three-fourths of a cup of white or yellow corn meal, one and one-fourth
cups of white flour, one teaspoonful of salt, two tablespoonfuls of
butter or one-half oil and one-half butter, two teaspoonfuls of baking
powder, two well beaten eggs, one and one-half cups of rich milk, and
sugar, if desired. Bake in a quick oven for 30 minutes.
CORN BREAD. No. 2.
Bring one quart of water to a boil, and add a teaspoonful of salt. Stir
about one cup of coarse yellow corn meal into it and let boil 30 or 40
minutes. Then take it off the fire, beat thoroughly with a spoon, and
cool until lukewarm. Add a large tablespoonful of oil or butter, a
little lemon juice and four yolks of eggs. Stir well, and add the beaten
whites of the eggs. Put the mixture into a flat, oiled pan and bake or
heat on a griddle. Small cakes may be formed from the batter and baked
in an oven or fried until browned nicely. The whites of eggs may be left
out, if desired. Serve with salads of lettuce, watercress, tomatoes or
apples, or with fruit sauces. Acid and super-acid fruits combine best
with this bread.
CORN BREAD. No. 3.
Prepare the same as number two, using white corn meal. Flavor with
cinnamon, vanilla or bitter almond, and mix with dried, soaked fruits as
currants, finely cut apricots, or prunes, or serve with a fruit sauce
prepared from blackberries, huckleberries or the above mentioned fruits.
DOUGHNUTS.
Use four eggs, a small cup of sugar, two cups of rich fresh milk, a
teaspoonful of salt, and about one quart of flour finely sifted with two
teaspoonfuls of baking powder. Add grated lemon rind or cinnamon, for
flavoring. Beat the dough until very light. Drop by the tablespoonful
into hot fat. Stewed cold prunes or apricots may be placed in the middle
of each doughnut. They may be served with fruit soups, fruit sauces, or
green salads for dinner in the summer, or for supper in the winter.
CEREAL OMELET.
To two cupfuls of left-over boiled wheat add two well beaten eggs, half
a teaspoonful of salt, finely chopped parsley and onion. Heat butter and
oil in a frying pan, and pour in the mixture. Cook by moderate heat
until firm.
HOMINY CAKES.
Prepare the same as Cereal Omelet or mix with eggs only, and serve with
fruit sauce.
BREAD OMELET.
Remove the crust of one-half loaf of stale milk bread. Soak the bread in
cold milk or water for 5 minutes. Lay it in a cloth and press out as dry
as possible. Cream one-half cup of butter with one-half cup of sugar;
add one-half cup of dried currants, one-half cup of almond meal, the
rind of one or two lemons or oranges, four yolks of eggs, some cinnamon
or mace and a little salt. Mix well, and add the beaten whites of four
eggs. Heat a large flat pan, oil it well, sprinkle with rye nuts and
pour in the batter. Bake on a medium hot stove, turning the omelet, or
bake in the oven. Serve with fruit sauce and green salad.
CORN FRITTERS. No. 1.
Grate the corn from the cob, mix with several well beaten eggs, add salt
and fry in hot fat. Serve the same as the foregoing or with apple sauce.
CORN FRITTERS. No. 2.
Prepare a batter from flour, eggs, salt, baking powder, and water or
milk. Mix with the grated corn and fry.
SNOW BALLS.
Place four eggs in warm water. Mix two cups of flour with a cup of warm
water, salt, and one-half cup of melted butter. Stir it over the fire
until the flour does not stick to the saucepan. Let cool and mix with
the eggs. Beat the dough for about 10 minutes. Shape balls with two
tablespoons, and bake in the oven or fry in hot, deep fat. Sprinkle with
sugar and serve for afternoon tea or for supper.
EGG TOAST.
Soak slices of stale bread in milk, and beat up some eggs with a little
salt and cinnamon. Turn the soaked bread into the egg, and fry in hot
butter. The milk and eggs may be beaten up together and the bread soaked
in it before frying. Serve with apple, cranberry or apricot sauce, or
with syrup and lettuce. This is suitable morning, noon or night.
RICE FRITTERS.
Mix some left-over rice with several well beaten eggs, and the grated
rind of a lemon. Bake on a hot griddle. Serve with fruit sauce and
lettuce, morning, noon or night.
UNLEAVENED GERMAN PANCAKES. No. 1.
Use six eggs, six tablespoonfuls of flour, one and one-half cup of warm
milk, one-half cup of cream, and a little salt. Mix well the yolks,
salt, cream, milk and flour, then add the whites of the eggs beaten
stiff. The dough must be of the consistency of thick cream. Bake in thin
layers in half butter and half oil, in a small pan. Serve with lettuce
and fruit sauce or with French dressing at the noon meal.
GERMAN POTATO PANCAKES. No. 2.
Grate five large raw potatoes and one onion. Mix two tablespoonfuls of
white flour with a little warm water and a cup of rich cream, add salt
and mix with the potatoes. Then add three whole eggs beaten well, and
fry in hot fat like griddle cakes, until brown. Serve with apple sauce,
or lettuce and French dressing.
GERMAN PANCAKES. No. 3.
Mix one pint of white flour and one-fifth pint of rice flour with one
pint of rich warm milk, or with one-half milk and one-half warm water,
and a teaspoonful of salt. Beat four whole eggs, add to the mixture and
beat with an egg beater for a few minutes, until perfectly smooth. Bake
on a small, shallow, iron griddle, using about four tablespoonfuls of
the mixture for each cake. The fat used for frying must be boiling hot.
Pile on a plate standing over hot steam until all are done. Cut in
sections and sprinkle with sugar, if desired. Serve with green salads or
apples, or with apple, apricot or cranberry sauce.
APPLE PANCAKES.
Peel some apples and cut in thin slices. Mix with the dough as directed
for German pancakes and fry on both sides. If fewer eggs are used, take
a little more flour.
PLUM PANCAKES.
Prepare the batter a little thicker than the foregoing. Peel and slice
some blue plums very thin, mix with the batter and bake as above.
CHERRY PANCAKES.
Remove the stones from ripe black cherries. Prepare the dough as
directed for German pancakes, mix the cherries with it and fry in hot
fat.
BUCKWHEAT CAKES.
Mix prepared or unleavened buckwheat flour with sweet cream or one-half
cream and one-half water, and bake on a hot griddle. Serve with fruit
sauce or French dressing at the morning or noon meal.
ROMAN MEAL CAKES.
Soak two tablespoonfuls of dried currants in a little hot or cold water.
Mix one-half cup of flour with one teaspoonful of baking powder, a
little salt, and one cup of Roman meal. Beat two eggs very light, with
about one-half cup of water, mix with the flour and currants and bake in
hot fat. Serve fruit sauce with them.
STEAMED BREAD PUDDING.
Soak some stale bread in cold water, press out dry, and stir smooth.
Melt one-third of a cup of fat and one-half of a cup of butter, and mix
the bread with it on a hot stove, stirring until it loosens from the
saucepan. Cool a little, and flavor with mace, nutmeg, lemon rind or
cinnamon and salt. Add several well beaten eggs and some finely cut
dried fruit. Mix well and steam from one to one and one-half hours.
Serve with lettuce and fruit sauce. In place of fruit and the above
flavoring, chopped parsley, onions and pepper may be used. Serve with
tomato or apple sauce.
Artificially prepared desserts in the form of attractive, soft
puddings and other rich mixtures flatter the palate and renew the
appetite. The true enjoyment of eating is in the satisfaction of
hunger. The craving for desserts indicates a desire to stimulate
certain nerves, which force the contents of the stomach into the
intestine and destroy the digestive processes.
BLACK BREAD PUDDING.
Cream one cup of butter with three-fourths of a cup of sugar, and add
the yolks of five eggs, three-fourths of a cup of dried currants or
raisins, the rind of a lemon, a little cinnamon and cloves, salt, three
cups of grated black bread and ½ glass of milk. Mix well and add the
beaten whites of the five eggs. Oil pudding pan and pour the mixture
into it. Steam two and one-half hours, and serve with vanilla, or
custard sauce. Diluted almond butter or one-half cup of almond meal may
be mixed with the batter, if desired.
MATZOON PUDDING.
Soak matzoon in cold water or milk for several minutes. Then press out
dry, stir until fine and mix with several well beaten eggs, cream, or
butter, and raisins, chopped apples, currants, lemon rind or any other
flavoring. Heat a cupful of oil or suet in a high iron pot, put the
pudding mixture into it and bake in a moderately hot oven for about one
hour. Serve warm, with fruit sauce or wine sauce.
MATZOON CAKES.
Prepare the same as the foregoing. Shape into small balls with two
tablespoons and fry in hot fat.
PLAIN BREAD PUDDING.
Soak some stale bread in cold water, press it out thoroughly and stir
smooth over the fire, with some butter or fat. When cool, add salt and
several well beaten eggs or some flour, and syrup, mix well and add any
desired flavoring or sugar. Tie in a cloth and boil for two hours in
salt water, or with white beans. Serve with stewed fruit.
RICE PUDDING.
Cook some rice as directed for water or milk rice. When cool, cream some
butter with an equal amount of sugar, and add several well beaten eggs,
lemon rind, cinnamon, a little bread crumbs, some raisins or currants
and some sweet or sour cream, or melted butter. Bake for about an hour.
SAGO PUDDING.
Soak the sago and cook with one-half water and one-half milk. Finish
like rice pudding.
The foregoing recipes for cakes and puddings can serve as substitute
for meat as well as for dessert. They are more nourishing than
sponge-cakes and soft puddings which consist largely of starch and
sugar.
FLOUR BREAD PUDDING.
Mix over the fire two cups of flour with two cups of milk or water, and
three-fourths of a cup of melted butter, until the batter loosens from
the bottom of the saucepan. Let it cool a little and add the yolks of
four eggs, two tablespoonfuls of sugar, two cups of bread crumbs, salt
and mace. Then beat the whites of four eggs, mix and add flavoring
extract. Pour the mixture into an oiled pudding pan and steam two and
one-half hours. Serve with stewed plums, pears, or cherries.
CORN MEAL PUDDING.
Bring two cups of milk to a boil, and mix four cups of yellow or white
corn meal with a pint of cold water. Stir into the boiling milk and add
two tablespoonfuls of butter. When it is thick, remove from the fire and
cool. Cream half a cup of butter with three-fourths cup of sugar, add
the yolks of four or five eggs, salt, lemon rind, several grated bitter
almonds, and the beaten whites of the eggs. Put into a pudding pan and
steam from two to two and one-half hours. In place of bitter almonds use
lemon juice, if desired. Serve with white or red wine sauce, or with
stewed apricots or cranberries.
BLACK BREAD PUDDING.
Cream one cup of butter with three-fourths of a cup of sugar and add the
yolks of five eggs, three-fourths of a cup of dried currants or raisins,
the rind of a lemon, a little cinnamon and cloves, salt, three cups of
grated black bread and one-half glass of orange juice. Mix well and add
the beaten whites of the five eggs. Oil a pudding form or double boiler
and pour the mixture into it. Steam two and one-half hours and serve
with vanilla sauce. A cupful of rich cream, diluted almond butter or
one-half cup of almond meal may be mixed with the batter, if desired.
Masticate your food thoroughly. Select, combine and prepare it
rightly. Do not overeat.
STEAMED BREAD PUDDING.
Soak stale bread in cold water, press out dry and stir until smooth.
Melt one-third of a cup of butter or fat and mix with the bread over a
hot stove until it loosens from the saucepan. Cool a little, then flavor
with mace, nutmeg, lemon or cinnamon and salt. Add several well beaten
eggs and some finely cut dried fruit. Mix well and steam from one to one
and one-half hours. Serve with lettuce and fruit sauce. In place of
fruit and the above flavoring chopped parsley, onions and pepper or
capers may be used. Serve with tomato or apple sauce.
POTATO PUDDING.
Cream one-half cup of butter with one-half cup of sugar, add the yolks
of six eggs, two cups of grated potatoes, salt, cinnamon and the rind of
one lemon; then add one cup of black or white bread crumbs and the
beaten whites of six eggs. A half cup of almond meal mixed with a few
bitter almonds may be added to the mixture, if desired. Bake this
pudding for about sixty or seventy minutes, or boil two hours. Serve
with stewed prunes or apple sauce.
RICE FLOUR PUDDING.
Prepare the same as corn meal pudding.
APPLE-BREAD PUDDING.
Grease a pudding dish and fill with alternate layers of mixed bread
crumbs, using whole wheat or rye nuts. Mix the apple sauce with a large
piece of butter, while still warm. When the dish is filled, beat up two
eggs with a tablespoonful of sugar, one-half cup of cream, a little salt
and some cinnamon; pour it over the top and bake in moderate hot oven
for 40 to 50 minutes. It affords a perfect meal for the evening. If
served at noon, eat some nuts at the end of the meal.
BAKED BREAD PUDDING.
Pour two pints of hot milk over two cups of bread crumbs, cool a little,
then cream one-half cup of butter with one-half cup of sugar, mix with
the bread crumbs, adding three well beaten eggs, a teaspoonful of salt,
a little nutmeg or cinnamon, the juice of one-half a lemon and the rind
of two lemons. Mix well together, and bake in a buttered dish for fifty
or sixty minutes. Serve with lemon, cherry or any kind of fruit sauce.
Dried fruits may be mixed with the batter. Serve for supper using soup
at the beginning of the meal. Celery is an excellent addition to almost
any food at the evening meal.
VEGETABLE PUDDING. No. 1.
Prepare as baked bread pudding. Use legume soup in place of milk,
leaving out the sugar. Use butter or cream and mix with two
tablespoonfuls of peanut butter or other nut butter or walnut meats. The
eggs can be omitted. Flavor with finely chopped onions, celery and
parsley. Pour on oiled pie tins and bake thirty to forty minutes. Serve
with tomato sauce or string beans for dinner.
VEGETABLE PUDDING. No. 2.
Boil some rice with salt and water. Add a cupful of thick legume puree
and finish like the foregoing.