swallowing them whole. Four or five eggs used in this manner constitute
a good and healthful meal, and are especially recommended for those
desiring to gain in flesh.
BEATEN EGGS.
Two eggs lightly beaten, to which may be added a little lemon juice and
cream, make an excellent beverage--one that combines with all other
foods.
WHIPPED EGGS.
Break into a small soup bowl two or three eggs. Whip to a froth. Add
to this any fruit juice desired. This should be eaten with other foods
which require mastication.
EGG CREAM.
Whip the whites of two eggs until quite stiff, adding to this one glass
of rich milk for a beverage.
Cream can be used instead of milk, whipped lightly with the eggs, which
makes a most delicious cream to use over fruits.
Note:--The whites of eggs mixed with cream or rich milk make one
of the most nourishing and easily assimilated foods known. It is
especially recommended for those suffering from rheumatism or stiffness
and sluggishness when arising in the morning. It is also recommended
to those desiring to gain in weight. From one to two dozen eggs can be
taken daily, together with two to three quarts of milk.
ORANGE EGG.
Separate the white and yolk, whipping each to a stiff froth, add slowly
to the yolk the juice of one sweet orange whipping continuously, then
add the beaten white, whipping it all to a creamy froth.
The proportion is one medium size orange to each egg.
Serve as egg-nog.
CEREALS.
The popular belief is that cereals cannot be eaten without cooking.
This opinion is the result of following precedent,--of accepting “that
which _is_ as true.” Cereals are best just before they have ripened
and hardened, when they are soft and full of water. This condition
can be partially brought about again by soaking them in pure water or
milk. The common theory that the stomach is unable to digest uncooked
cereal starch is altogether wrong, as can be easily demonstrated by
any one who will thoroughly masticate the uncooked cereal. Making the
cook stove do what the stomach ought to do is depriving this member of
its rights and its exercise,--depriving it of what nature intended it
to do, and the penalty is weakness, just as it would be with any other
unused part of the anatomy.
OAT GROATS.
Take quantity sufficient for two or three days, soak seven or eight
hours in lukewarm water, or until sufficiently softened, drain
thoroughly, and serve with thick cream. Salt a little if desired. A
dash of grated nuts may be added, which will make a most palatable dish
and add much to their value and vitalizing properties.
WHOLE WHEAT.
Put quantity desired for use in a deep vessel, and cover with warm
water. Keep in a warm place. Allow to stand twenty-four hours and
longer if desired very soft. Drain thoroughly. It will be found
sufficiently softened to be easily masticated and eaten with nuts. This
makes probably the most nutritious dish of all the cereal family. A
very little salt may be added.
FLAKED OATS OR FLAKED WHEAT.
Put an amount sufficient for several days’ supply into a deep vessel.
Add enough warm water to _hardly_ cover. After standing a few hours
stir well, so as to thoroughly moisten the top portion. This in a short
time will be found ready for use. A very little salt can be used. This
can be served with cream, strained honey, ground nuts, or any two of
these or a combination of all.
FLAKED WHEAT DRY.
Flaked wheat is a most delicious dish served dry and eaten with either
cream, olive oil or honey.
CHRISTIAN’S COMBINATION CEREAL.
This is a combination of several Cereals, especially prepared and
so proportioned as to level or balance all the nutritive elements
contained in grains.
It can be used and prepared the same as flaked oats or wheat.
UNFIRED BREAD.
Bread forms a very important part of the uncooked menu, but its
production is not practical in the home where this book is intended to
be of greatest use, as it requires special machinery for flaking and
grinding the different grains and nuts of which it is made. It also
requires a special electric light oven for drying during the winter
when the rays of the sun cannot be utilized.
Note:--It has recently been shown by experiments made in Washington
that both the light and heat from the incandescent electric lamp
contain nearly all the properties of sunlight and will delegate to
vegetation an abundance of chlorophyl (green) the same as natural
sunshine.
To meet conditions that exist we make an exception here and give two
recipes for bread that requires cooking, but is unfermented.
UNLEAVENED GEMS.
Put three cups of whole wheat flour in a bowl or pan, two cups _full_
of ice cold water, a little salt, and a tablespoonful of melted butter
or cream. Beat and stir. Take up on a spoon and work all the air
possible into the batter by vigorous beating two or three minutes in
the open air. It will probably need some additional water after the
lumps are out. Then beat again until it bubbles. Have gem pans and
oven _very_ hot and pans well oiled. Put batter into pans and bake
quickly.
UNLEAVENED HYGEIA GEMS.
Whip one egg to a creamy froth to which add three cups of ice
cold milk, a pinch of salt, and three heaping cups of Christian’s
Combination Cereal Meal, or enough to make into a batter. Stir into
this a small piece of melted butter and place in very hot gem or muffin
pans oiled with butter and bake in a very hot oven. This will make
about one dozen gems.
This bread can be made extremely delicious by omitting the butter and
adding one-half cup of grated protoid nuts to the ingredients above
named.
Note:--Cooked bread has become such an universal article of diet and
modern milling and bolting processes have so perverted and changed the
nutritive value of the Natural grain that we therefore have prepared
this special meal, making an exception in this case, and give the above
recipe for making a perfectly pure, delicious and wholesome article of
unfermented bread.
* * * * *
Note:--The raising and lightness of all unleavened bread depends
entirely upon the difference in temperature between the batter and
the oven. If the batter is made ice cold and aerated well in mixing,
and placed immediately in a very hot oven, the expansion of the air
contained in the batter caused by heating will raise the bread, making
it as light as if made with baking powder.
SANDWICHES.
The sandwich has become a part of the traveler’s bill-of-fare. The few
recipes given here are only suggestive of the combinations that can be
made in elementary foods.
APPLE AND NUT SANDWICHES.
Cut apples into very thin slices and lay between unfired wafers. Slice
Brazil nuts and place a layer of nuts over the apples.
LETTUCE AND CHEESE SANDWICH.
Spread unfired bread thickly with fresh Philadelphia cheese and lay on
this a crisp lettuce leaf that has been dipped in salad dressing. Keep
in ice box until ready to serve.
CHEESE AND DATE SANDWICH.
Spread the unfired cracker with Philadelphia cream cheese, then a layer
of date butter, and cover the other piece of bread with cream cheese
also, and press both firmly together.
Fig butter and unfired crackers also make nice sandwiches.
CREAM CHEESE SANDWICH.
Spread the cheese between unfired wafers, making the cheese as thick as
the wafer.
RIPE OLIVE SANDWICH.
Remove the pits from the olives, chop fine with nuts and place between
the unfired wafers.
CHIPPED BEEF SANDWICHES.
Spread sweet butter or cream cheese on unfired wafers, placing a layer
of chipped beef between the wafers.
This makes a very delicious sandwich.
ANCHOVY SANDWICH.
Soak the anchovies for an hour or two. Then remove bones and chop fine
with tender pieces of celery. Cover unfired wafers with sweet butter,
spread this between, and serve on a dish garnished with parsley.
RAW BEEF SANDWICH.
After scraping the raw beef, season it with salt and pepper and spread
between unfired wafers.
NUTS.
Nuts average from 50 to 70 per cent. fat and from 15 to 33 per cent.
proteids. They are, therefore, measured by their chemical food values,
the natural substitute for meats, to say nothing of their superiority
in purity and cleanliness. They may constitute a part of every
elementary meal.
The preparation of nuts requires no recipes. They compose, however, a
part of many dishes, recipes for which are given, and into which they
are put in some form owing to their delicious flavor when mixed with
other foods and their high nutritive value.
FOR BLANCHING ALMONDS.
Soak almonds over night, or seven or eight hours, in cold fresh water.
The covering will be easily removed and they will have become very
crisp and edible. The old method of blanching almonds has always been
to emerse them in boiling water, which cooks and toughens the nut,
making it very difficult both of mastication and digestion.
SALAD DRESSINGS.
The objection to nearly all salad dressings is that they contain
either vinegar, or chemical acids. These condiments set up immediate
fermentation when mixed with cereal starch, which is contained in bread
and other cereal foods eaten at the same time, and hyperpepsia (sour
stomach) is the natural result.
HYGIA SALAD DRESSING.
2 Eggs,
1 cup Whipped Cream,
¹⁄₂ Lemon,
Sugar,
2 tablespoonfuls Olive Oil,
Salt.
To the yolks of the eggs, beaten very stiff, add the oil and juice
of the lemon very slowly, beating hard all the while, until it has
all been added and is quite thick. Then add the beaten white of eggs,
salt and sugar to taste, and last, one cup of whipped cream; whip all
together until very stiff and set on ice until ready to serve.
WHIPPED CREAM FOR SALAD DRESSING.
Place in a soup bowl one cup of very thick cream. Whip with Dover egg
beater until very stiff. Add to this two teaspoonfuls of powdered
sugar. Beat thoroughly again. This makes a very delicious dressing for
all sweet fruit salads. If very heavy cream cannot be procured, add to
it the stiffly beaten white of an egg.
SALADS.
In living upon uncooked foods, vegetable salads become absolutely
necessary. The elementary bill of fare cannot be balanced without a
certain per cent. of chlorophyl, which is only obtainable in green
plants. All green vegetables are also rich in organic mineral salts,
which is one of the most necessary articles in vegetable nutrition. In
addition to these material values, they are highly ornamental, and no
dinner is complete without them.
BANANA SALAD.
Oranges,
Pecans,
White Grapes,
Bananas.
A strip of the peel of a nice large banana may be turned back, and
most of the pulp carefully scooped out. To fill the space left by the
removal of the pulp prepare a mixture of thinly sliced banana, shredded
orange or grape fruit, seeded white grapes and a few Pecan meats in
small pieces. In their season, cherries may be added. Mix all this well
in a salad bowl, with whipped cream, and fill banana peel. Serve on
lettuce leaf.
CHERRY SALAD.
Cherries,
Apples,
Lettuce,
Whipped Cream.
Stone nice, ripe sweet cherries, cut equal quantity of sweet apple with
it, then serve on crisp lettuce leaves with whipped cream.
FRUIT SALAD.
Lettuce,
Dates,
A few Malaga Grapes,
2 Bananas,
1 Orange,
Pecan Meats,
Whipped Cream.
Cut the bananas, oranges, dates and grapes all into small pieces. Serve
on lettuce leaf with a few pecans, or some kind of nuts, and a spoonful
of whipped cream. This makes a very beautiful dish as well as delicious.
GRAPE FRUIT SALAD.
Lettuce,
Grape Fruit,
Salad Dressing.
Remove the seeds or center of grape fruit with a sharp knife. Cut the
edible portion into small bits and serve on lettuce leaf with salad
dressing. Makes a very dainty salad.
ORANGE AND APPLE SALAD.
1 Apple,
2 Oranges,
Lettuce,
Ground Nuts,
Salad Dressing.
Cut in small pieces the orange and apple. Serve on a lettuce leaf with
a dash of ground nuts and oil or salad dressing.
APPLE SALAD.
6 Apples,
1 head of Lettuce,
Celery,
Dressing.
Take six good-sized tart apples, pare them carefully, and scoop out
a good portion of the inside. Fill this cavity with finely chopped,
tender celery and ground nuts. Serve on lettuce leaf with salad
dressing or whipped cream.
PINEAPPLE SALAD.
Pineapple,
Strawberries,
Lettuce.
Cut pineapple in small pieces. Wash tender leaves of lettuce and spread
pineapple on them, with very ripe strawberries over the pineapple.
Serve with salad dressing.
CHEESE EGGS.
Cream Cheese,
Lettuce,
Milk or Cream,
Olives,
Blanched Almonds,
Radishes.
Moisten slightly cream cheese with milk or cream. Mould cheese around
blanched almond the size of robin’s egg. Arrange in nest of lettuce
leaves and garnish with ripe olives and tuliped radishes.
APPLES--CRESS SALAD.
Cress,
Pecan Nuts,
Apple,
Hygia Dressing.
Wash thoroughly water cress, placing it in salad bowl. Cover with
thinly sliced tart apple, placing pecan meats over this, and cover with
Hygia dressing.
CRESS AND CABBAGE SALAD.
Cabbage,
Radishes,
Water Cress,
Hygia Dressing.
Line salad bowl with finely sliced cabbage. Cover this with water
cress, and so on, until bowl is filled. Decorate with tuliped radishes,
and cover with dressing.
ASPARAGUS SALAD.
Cress,
Tomatoes,
Asparagus Tips,
Hygia Dressing.
Cover platter with water cress, cover cress with thinly sliced tomatoes
and asparagus tips, cover this lightly with Hygia dressing and serve.
NASTURTIUM SALAD.
Shred a head of lettuce, mingle with it a quantity of nasturtium
leaves. Wash both thoroughly, place in a salad bowl and dot with
nasturtium flowers. Serve with dressing.
CUCUMBER SALAD.
Cucumbers,
Onions,
Lettuce,
Oil or Dressing.
Slice cucumbers and onions, serve on lettuce leaf with oil or dressing.
VEGETABLE SALAD.
1 small Carrot,
A little Cabbage,
A small piece of Green Pepper,
A few Radishes,
1 White Turnip,
1 small Onion,
A little Celery,
Lettuce,
Salad Dressing.
Grind or chop fine all vegetables. Serve on lettuce leaf with salad
dressing.
SPINACH SALAD.
Spinach,
Mint,
Onions,
Dressing.
Take a quart of young, tender spinach leaves with young onions and a
sprig of mint. Cut up fine and serve with salad dressing.
NUT SALAD.
Nuts,
Lettuce,
Cucumbers,
Dressing.
Wash nice, crisp lettuce leaves. Place over them ground nuts (pecan
meats preferred) and finely cut fresh cucumbers, and serve with salad
dressing or olive oil.
CRESS AND CELERY SALAD.
Take equal parts of water cress and tender celery stalks cut fine. Mix
in a salad bowl and serve with Hygia dressing.
CELERY AND BRAZIL NUT SALAD.
Brazil Nuts,
Celery Hearts,
Hygia Dressing.
Cut in very thin slices ¹⁄₂ pound large Brazil nuts. Prepare in the
same manner four or five very crisp celery hearts. Mix and salt to
taste. Dress this with a few white leaves of celery. Serve with or
without dressing.
MEXICAN SALAD.
Tomatoes,
Olives,
Peppers,
Dressing.
Peel and slice four good-sized tomatoes. Seed and chop fine one small
green pepper. Arrange these on lettuce leaves in a salad bowl. Stone
and slice a dozen olives and mix them with the salad and serve with oil
or dressing.
STUFFED TOMATOES.
Tomatoes,
Green Peppers,
Parsley,
Lettuce,
Onions,
Cabbage,
Cucumbers,
Flaked Wheat.
Remove the center from tomatoes, chop fine with a few sprigs of
parsley, one small onion, one cucumber, a little green pepper, cabbage
or celery, and add enough flaked wheat to thicken or make stiff; and
stuff the tomato shells. Serve on a lettuce leaf with salad dressing.
ASSORTED SALAD.
Lettuce,
Green Onions,
Cucumbers,
Parsley,
Radishes,
Chipped Beef.
Wash clean two large heads of white lettuce, taking care to not break
the leaves; peel and slice thinly two cucumbers of medium size. Put
this in a bowl with teaspoonful of salt and a few lumps of ice for an
hour before using. Peel and slice a few large-sized radishes. Decorate
this with very small radishes. Leave in ice water until ready to use.
Slice one small green onion, a little parsley chopped fine, and a few
strips of chipped beef cut very fine. Arrange these nicely upon a
lettuce leaf and serve with dressing.
ENDIVE WITH WINTER SALAD.
Water Cress,
Celery,
1 Beet,
Endive,
Hygia Dressing.
A wholesome dish of salad may be made in winter by the aid of this
plant. Only a little cress, celery and a small beet chopped fine makes
a delicious salad served on the crisp blanched leaves of the endive.
Serve with Hygia dressing.
ARTICHOKE SALAD.
Lettuce,
Artichokes,
Hygia Dressing.
Wash thoroughly and quarter some very young artichokes. Serve on a
lettuce leaf with Hygia dressing or olive oil.
STUFFED PEPPERS.
Cabbage,
Green Peppers,
Celery,
Tomatoes,
Onions,
Lettuce,
Salad Dressing.
Take a little celery, cabbage, onions, a few green pepper seeds, a
little fresh tomato, chopped fine, salt to taste. Stuff the peppers
with this and serve on red cabbage leaves or lettuce, with salad
dressing.
TOMATO AND CUCUMBER SALAD.
Tomatoes,
Onions,
Cucumbers,
Dressing.
Slice tomatoes, cucumbers, and onions, serve on lettuce leaf with
dressing.
TOMATO SALAD.
Tomatoes,
Lettuce,
Oil or Dressing.
Take small tomatoes, skin and serve whole on lettuce leaf, or a few
slices of cucumbers laid around the tomato are very ornamental.
CELERY AND RADISH SALAD.
Celery,
Radishes,
Dressing.
Cut crisp, well blanched celery into half-inch lengths, and heap it in
a salad bowl. Border it with small tuliped radishes and white celery
leaves. Serve with dressing.
DANDELION SALAD.
1 pint of Dandelion,
1 pint of Water Cress,
3 Green Onions,
Salt,
Oil or Dressing.
Dandelion makes a very wholesome and refreshing spring tonic. After
it is carefully washed, place dandelion, water cresses and the onions
sliced in a salad bowl, salt and serve with oil or dressing.
STUFFED CUCUMBERS.
Cucumbers,
Lettuce,
Cream Cheese,
Tomato,
Dressing.
Cut an eighth or quarter from the cucumber, scoop out the inside, and
cut this and tomato in small bits and mix the two with salad dressing.
Return to the shell and put each cucumber on a plate, by itself, on
lettuce leaf. Small round balls of cream cheese make a nice decoration
and add a nice flavor to this.
TOMATO AND WATER CRESS SALAD.
Tomatoes,
Water Cress,
Salad Dressing.
Take equal parts of peeled, sliced tomatoes, and water cress (after it
has been thoroughly washed), put each in a separate bowl with the salad
dressing. Let it stand five minutes, then mix well together and serve.
CELERY SALAD.
Celery,
Sweet Apples,
Pecan Meats,
Oil or Dressing.
Cut the tender white stalks of celery in small bits. Add the apple
chopped fine, and a few pecan meats on top. Serve on lettuce leaf with
oil or dressing.
ANCHOVY SALAD.
Anchovies,
Lettuce,
Onions,
Cabbage,
Tomatoes,
Parsley,
Hygia Salad Dressing.
Soak for 20 or 30 minutes, wash and clean three or four anchovies,
remove bones, fins, heads and tails. Cover bottom of platter with
tender lettuce leaves.
Cut in small bits two fresh tomatoes, three or four young onions, a
little cabbage and parsley. Mound this on platter, pouring over it some
Hygia dressing. Cover mound with anchovies. Then garnish with quartered
lemon and serve. Herring can be used instead of anchovies. See recipe
for “Hygia Salad Dressing.”
This is intended to be served at the beginning of the meal as the first
course.
SMOKED HERRING SALAD.
Lettuce,
Tomatoes,
Herring,
Dressing.
Put the crisp leaves of a head of lettuce in a salad bowl. Soak two
smoked herrings until tender. Remove skin and bones, chop fine and mix
with the lettuce. Pour over this a salad dressing and garnish with
quartered tomatoes.
FRUIT AND FRUIT DISHES.
Fruits are the bouquet of all edible things. They are to the table
what color is to the landscape. Aside from their nutritive value, they
satisfy the vision, they appeal to all who love the beautiful, they
seem to invite us to bite them.
One of the most beautiful things in the world is a pyramid of ripe and
luscious fruits.
SNOWFRUIT.
Apples,
Sugar,
Cocoanut,
Whipped Cream.
Slice apples, peaches or pears, and scatter between the layers
fresh-grated cocoanut and sugar. Berries of any kind may be used
instead of larger fruit. Frost the top lightly with cocoanut and sugar.
Eat with or without whipped cream.
CRUSHED STRAWBERRIES.
Where strawberries are small or inferior in appearance they may be
crushed, sweetened and mixed with the beaten whites of two or three
eggs. Berries and eggs should first be thoroughly chilled on ice, then
served as soon as mixed.
STRAWBERRIES AND ORANGES.
Cover a quart of ripe strawberries with powdered sugar. Pour over
them half a teacupful of orange juice and serve at once. This is very
delicious.
STRAWBERRIES AND WHIPPED CREAM.
Select nice, ripe, sweet berries, wash thoroughly, then cap and put
first a layer of berries, then powdered sugar, until the dish is
filled, and cover with whipped cream; beaten together with the whites
of two eggs and a spoonful of powdered sugar.
PEARS AND CREAM.
Take ripe, mellow pears. Peel and slice them, and sprinkle lightly with
powdered sugar. Just before serving add a spoonful of whipped cream to
each dish.
PEACH AND APPLE MUXIT.
Mellow Apples,
Ripe Peaches,
Ground Nuts.
Slice very thinly mellow apples. Put in a salad bowl. Crush half as
many very ripe peaches which mix with whipped cream. Cover apples with
this and serve. A few ground nuts can be added with marked improvement
in nutritive value.
FRUIT MEDLEY.
Cut a hole in the stem end of an orange large enough to admit a spoon,
and after the inside is taken out fill the orange with small bits of
pineapple, bananas, oranges, apples, raisins, but before serving,
grape or fruit juice of any kind poured over it will improve it. Sugar
may be added if desired.
FRUIT DESSERT.
Oranges,
Cocoanut,
Whipped Cream.
Cut sweet oranges in small pieces, grate the cocoanut; put a layer of
each until the dish is well filled, and cover with whipped cream.
AMBROSIA.
Oranges,
Malaga Grapes,
Bananas,
Cocoanut,
Dates,
Pineapple,
Nuts.
Slice bananas and cut in small pieces the other fruits, removing the
seeds from grapes. Put a layer of each until the dish is filled. Then
cover the top well with grated cocoanut, and a few nut meats.
BANANAS AND CREAM.
There is nothing more nutritious and delicious than a very ripe banana
sliced with dates and nuts and served with thick cream.
FIG BUTTER.
Select nice fresh figs and grind them. This makes a delicious butter.
Served with unfired wafers and cream cheese is very delicious.
DATE AND NUT BUTTER.
Dates and nuts ground together make a very delicious butter or paste.
SNOW PUDDING.
Jelly Powder,
6 Eggs,
Cream.
Prepare one package of jelly powder. Then take the whites of six eggs
stiffly beaten, and thoroughly beat into the jelly when partly cool.
Set on ice until ready to serve. Serve with thick cream.
GRAPE TRIFLE.
Grapes,
Vanilla,
Sugar,
Cream.
Put through a sieve two pounds ripe grapes; add sugar to taste. Put
into a glass dish and cover with whipped cream flavored with vanilla.
Serve very cold.
ALMOND CUSTARD.
¹⁄₂ box Jelly Powder,
4 tablespoons Sugar,
1 pint Rich Milk,
1 tablespoon Bitter Almond,
2 Eggs,
1 cup Whipped Cream.
Prepare jelly powder. Then dissolve in one pint of warm, rich milk.
Add two well-beaten eggs, one tablespoon of sugar and one tablespoon
extract of bitter almond; to this add one cup of whipped cream, and
beat lightly. Pour into a deep glass dish, and when set place a few
blanched almonds or pecans over the top and serve.
FRUIT AND NUT MEDLEY.
Bananas,
Oranges,
Pineapples,
Dates,
Pecans.
Slice bananas, cut oranges and pineapple in small pieces. Take the
stones out of dates and put a layer of each until the dish is filled,
and a few nut meats on top. This makes a very pretty and delicious dish.
LEMON TRIFLE.
Lemons,
Grape Juice,
Sugar,
Cream,
Nutmeg.
Two lemons, juice of both and grated rind of one, a scant cup of sugar,
1 cup grape juice, 1 pint of cream, whipped stiff and sweetened, a
little nutmeg. Strain the lemon before adding the grape juice and
nutmeg. Whip gradually into the whipped cream. Serve in glasses. Soon
after it is made it should be eaten.
A SIMPLE DESSERT.
Eggs,
Peaches,
Sugar,
Dates,
Cream.
Beat the whites of six eggs into a very stiff froth, then add gradually
6 tablespoonfuls powdered sugar, beating at least 15 minutes. Then beat
in one heaping tablespoonful of fresh peaches (mashed) and as many
seedless raisins or dates cut fine. Serve with thick cream.
FRUIT AND NUT CUSTARD.