o;\ 
 
 16 13 
 
 Prairie 
 
 Avenue 
 
 MN 19 1901 
 
 AZDAZNAN HOME 
 
 COOK BOOK 
 
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 THE COOK BOOK OF THE 
 TWENTIETH C E N T L: R V 
 
 • • 
 
 P U H I, 1 S H K 1 ) i: Y 
 
 Sun-Worshiper Publishing Co. 
 
 C H I C A (i O 
 
 C<>l>yrighteil, lyoi, liy Smi-Worshiper PiiMisluni; I'o. 
 
. 
 
 Librwry of Cotl(^l-«^i^3 
 
 Wo Copies Receivfd 
 
 JAN 19 1901 
 
 (O Cupy right entry 
 
 wo-^-.r^./.-C 
 
 SECOND COPY 
 
i 6 1 3 
 
 Prairie 
 Avenue 
 
 AZDAZNAN HOME 
 
 COOK BOOK 
 
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 \h 
 
 \l/ 
 
 THE COOK BOOK OF THE 
 TWENTIETH CENTURY 
 
 • « 
 
 c i^: I- I i^' r \' c E N r s 
 
 P U I{ L 1 S H !■: IJ 1! Y 
 
 Sun-Worshiper Publishing Co. 
 
 C H I C A G () 
 
 C opyrighted, 1901. by Siin-Worshipei Pulilisliiiis; t' 
 
To Our Universal Friends^ Greeting: 
 
 fb\ 
 
 ,(^ 
 
 To Earnest Seekers for Health and Longevity, this Book is Respectfully Dedicated. 
 
 Str.-myi' to say. that iiotwitlistaiidiiiu- llic iiiaii\ cdok hooks jjlaccd bi'foi-c the 
 pultlif within tlic hist (h'caih'. still aiiotlici- coiiics haxiiiu- itioi-c (ti- less ])oiiits of 
 supci-ioritx . If it were iiol so. the law of cvojiit ion wonld lie disi-c^ai'dcd. K\('i-y 
 rarcfnl lliinko- cannot fail to sec tlir want of radical rctonn in modci-n culinary 
 art. That present modes of pi'eparinu' foods fortlie human stonia<-li do not coiit'orni 
 witli tlie uni\-ei-sal law of natui'e. is evim-ed liy prc\ailin^- wides]iread niisei-y and 
 distress. That thei'e are two ways of li\inu' cannot he disi)uted: choose the ia<iht and 
 happiiu'ss ami lon^-e\it\ ai-e the rewai-d. It is the ndssioii of the Mazdaznax Hom?: 
 Cook 1)0(»K to reveal the narrow way. wliei-cin no one may err. which leads to peace 
 and hai'iuouy iu the Fatliei-"s house. 
 
 All the recipes hei'ein <i'iven have been carefully formulated, and if i-easonahle 
 attention is <i'iven them they cannot fail to ])lease. As the\ are in hai-inou\ with 
 the law of liealth, all foods itrejiared accordini^' to their instructions will eft'ectnally 
 '"take u]) the white man's hurdeu." 
 
 Till'. .Mazi>aznan llo.Ml'. ("ooK i)OoK is in accordance with t he teacliiu.us of Suu- 
 Worshij) philosojjhy. wlii(di holds that ideas and actions are controlled accordinji' to 
 our hrcathinii- and diet. Wheat hein^' the standard of the life-l»uildin>i- tissues in 
 man. a inc;d must necessarily he (-(lual in pi-oport ion to the element s found in wheat . 
 
Bread and Bread-Making* 
 
 Till' most iiiiporlant i)n)l)l('iii which coutVouts the hcaltli-scckfi- is t h;it of hrrad- 
 niakin<^'. Unless aciuainted with the (diemistry of cookery, erroneous ideas and 
 actions will often lead to the i)rodnction of an article fit only for a {^-atlinj? j^nn. 
 An old aphorism has it that "l)read is the staff of life," but bread jls it is made 
 today by the majority of housewives could fittin<>'ly be dubbed the "staff of death." 
 With reference to the ajihoi-ism, we mi'^'ht su<i'ji-est its analysis. "Staff of life" 
 would literally mean "supixtrtiuji' life," and in this sense it would be advisable to 
 know the kiiuls of bi-ead which are and are not life su])i)oi-tino-, that discrimination 
 may the moj-e easil\ ))e made. 
 
 "Staff OF Death." — The bread used by the majority of American people is 
 made from white wheat ilour, oi- fine tloui-, and contains 75 per cent starch. As 
 there is no nutriment in starch, this kind of bread leads to ])artial strU-vation. 
 Many i)hysical and mental derangements may ])e traced to its excessive use. Budding;' 
 manhood and womanhood subjected to the strain of school-room work, often rea])s as 
 a reward the blighting- touch of l)rain fever instead of a meritoi-ions education when 
 nerve force is depleted by partaking- unwisely of carbonaceous foods. Children 
 should not be given white bread, especially when spread with butter. It acts as a 
 slow i)oison to their svstems and lavs the foundation for untimelv ill health. 
 
 All sui)erflne flours, such as High Patent. Fancy Patent, and numerous others 
 now on the market, are sadly deficient in food values, they having ])een lost in the 
 milling process, and it is neither profitable nor safe to use them to any extent in 
 bread-making (biscuits and hot cakes are included in the category). There is a 
 wliite flour called "low^- grade," procured generally only at a flouring mill, which 
 contains good food value. It is a creamy-yellow in color, and if i)roperly used will 
 make nutritious In-ead. The cost is less than one-half that of the "high i)atent" and 
 is far superior as a food, though, of course, somewhat inferior to the whole-wheat 
 or graham flour. 
 
 "Staff of Life." — It has been demonstrated l»y chemical analysis and in- 
 mnnerable experiments that wheat contains all the elements necessary to sustain life 
 indefinitely. By the use of whole-wheat and graham floiu- the "staff of life" will 
 ever be at hand to stay the presence of the "grim destroyer." Many new Iirands of 
 such flour are now on the market, all ])ossessing jxtints of merit. 
 
 Next to wheat, as food grains, comes rye and l)arley. Bai*le\", though rich in 
 nitrogenous matter, is deficient in true gluten and must therefore be mixed with 
 either wheat or rye to make good bivad. Rye contains more saccharine than does 
 either wheat or l)arle\ . and its nitrogenous matter is closely allied to casein, making 
 if an admirable food. 
 
 Oats ai'c food only for horses and lia\e n(» \alne ( I'ather detriment ) asan article 
 of diet for man. Oatmeal ])orridge, unless cooked in a double boiler foi- from five 
 to seven hours, is practicallx indigestilile and e\ceedingl>' liai-mful to children. It 
 should be discai-ded entirel\ . 
 
 Buckwheat cannot be said to be of value foi* food on account of its heating 
 pi'operties. Buckwheat cakes, especially, ovei'heat the hlood and cause skin eru])- 
 tions and kindred ailments. 
 
 Rice, sago, tapioca, arrowroot, etc., ai-e from SO to !)() pei- cent starch, and 
 may be used sparinglx when there is a lack of carbon in foods eaten at one meal. 
 
 Mai/.e, or Indian coi-n (\ellow varietx ) . is rich in carlxm in the form of oil. and 
 is valuable as food in cold climates for generating Kodil.x heat. Little, if an\ , 
 
4 .MAZDAZXAN IlO.MK ("OOK I'.OOK 
 
 should he caffii ill siiitiiiH'r. ('orii iiical rc;i(lil\ spoils Ix-causc of tlic case with 
 which tht' tatty luatttT uinhTjiocs oxiihit ion. W'iiitc. or sontlici-ii corn, contains h-ss 
 oil and may !»' used as food at all times of the \cai-. thoii<i-li with less hciictit than 
 wheat Of f.\c. 
 
 Hi\'KAi)-M.\Ki\(i. — The use of yeast in bi-cad-makiufi" is not advisaltlc uidcss 
 hakiiiy is thoronyh. The process of fcniieiitat ion. when not cheeked l)y sutficient 
 heat durinu' Itakiny, still continues after the hi-ead has l)een taken into tlie stomach, 
 and when that or^-an is in a weakened condition, yreat distress is a result. State- 
 ments have l)een I'rroneouslx made that tlie yeast i)lant is destoxcd durin<i- l»akin<^-, 
 hnt if investiji'ation is made it will he found that the crust is i)ractically tlie only 
 ])ortion of a loaf of lircad which is cntii-el\ free from ferment. All this may l)e 
 demonstrate<l liy soakinj^' a piece of white .\cast lircad in a cup of warm watei* for 
 alioiit four hours and notiiii;' the <-lianL;-es which take place. 
 
 White \cast hread should not l)e eaten nnless it has lieen toasted to a j^'olden 
 
 l»i-owii in a moderate o\cii. lnit not on to]) of tlie stove. Tlie brown in, u" jjroeess chan}4'es 
 
 the starch to dextrin, which is nutritious and easily digested, and also effeetivel}' 
 destroys t he ferment. 
 
 Scieiititic investiti'ation has shown that the excessive use of white yeast bi-ead 
 is one of the prime causes of inebriety. As thei-e is a considerable amount of 
 alcohol in this kind of bread, its use creates a morbid cravini;' for ardent li(juors. 
 This accounts for the i-easoii why many i)ersons are wedded to white yeast Itrejid 
 like a bibber to the morning' j>'lass. Should those sanctimonious, motherly souls, 
 workin«4- so dilli<;'eiitly in the I'anks of the Temperance Societies, turn their attention 
 toward the exclusion of meat, yeast l)read and starch foods from the famil\ table, 
 intemperance would be a thin<i' of the past. 
 
 Mot bi-ead. rolls and biscuits for supjx'r are synonymous with "midiii^^lit 
 visions." delij>'htful sensations in the epi^'astrium. and t imel> \isits fi-oni the famil>' 
 doctor. A word to the wise is suflicient. 
 
 The "soiir-doujj,'ir" method of brcad-makin<^' should Ix'decried. It is indelicate, 
 and savoi's of de<>vneration. The same may be said of "soured-l)atter" hot cakes. 
 C'ookin>>' changes conditions to a certain extent, but does not remedy the evil. 'I'he 
 human stomach is not a httiuu' receptacle for such ferment, it havinji passed bexoiid 
 that staofe eons ag'o. 
 
 Hakinjj- powders, as a rule, are not blessed with i)urit\ , and most of their eft'ei-- 
 vescing ])roperties are due to the presence of alum and ammonia, both hiuhly in- 
 jurious to the system. Pure baking- powder is composed of tartaiic acid and bicar- 
 bonate of soda, and the mixttu-e of these two chemicals forms rochelle salts. The 
 habitual use of bread made with this ag'ent, thoug-h it might be tei'iiu'd medicated, is 
 ver\ unhealthful, producing (lysi)ei)sia and various stomach ailments. 
 
 "Sour-niilk-aud-soda"" maybe classed with the objectionable met hods of Itrcad- 
 niaking. it is almost impossible to judge the coi-rect (juantit \ of each article to use, 
 and an excess of either will result in a disordered stomach. 
 
 et«r ^«r d^i 
 
MAZDAZNAN HOME COOK BOOK 
 
 Beverages* 
 
 Tilt' lial»it of tea- and coffcc-di-iiikiii*'- has fastened itself upon the Aniei-iean 
 people to such an extent that fi'eedom therefrom can only be attained l)y ])ersistent 
 effort and added mental force. The present fast aj^c re((uires a careful husl)aiiding 
 of nervous energy to achieve success, and stimulating ])everages offer nothing but 
 a stumbling block to higher aims and aspirations. The evil effects of tea and coffee 
 are too well known to dwell ui)on at length, suffice to say that hal)itiuil drinkers 
 will find a decided relief from those stomach and nervous troubles if cereal coffees 
 and other beverages are used as a substitute. The following i-ecipes will give 
 delicious and ai)])('tizing driidcs, suited to vai'ious i)ui-i)oses and occasions. 
 
 Barley-Wisdom Coffee, — Orind two 
 tablesi)oonfuls roasted l)arley and one 
 tablespoonful roasted wheat, jint in one 
 quart water and ])oil slowly foi- live 
 minutes. Serve with cream to taste. 
 
 Home Coffee. — Mix six cui)fuls cracked 
 wheat and one cu])ful New Orleans, majile 
 or sorghum molasses; \nxt in slow oven 
 until well browned, stirring occasionally 
 to prevent biirning. Put six tablespoon- 
 fuls in two quarts water and boil ten 
 miuutes. Serve with cream. 
 
 Health Coffee. — Take a ((uantit}' of 
 whole barley (not pearl barley) aiul soak 
 twenty-four hours in as uuich water as 
 the ])arley will al)s<u'l). Keej) in a wai-m 
 place. Dry the barley by slow heating 
 and brown in a slow oven, stirring it 
 occasionally. Prepai'e and serve as othei- 
 coffees. 
 
 Barley Coffee. — Put a (juantity of whole 
 barley (two-row barley, sometinu^s called 
 coffee barley) into a large pan, and l)r()wn 
 iu a slow oveu, stirring occasionally to 
 prevent burning. (Ji-ind six tablespoon- 
 fuls onc(»t'fee-mill and put into two quarts 
 water; l)oil five minutes and serve with 
 cream, or milk and sugar to suit taste. 
 
 Slippery-EIm Bark Tea. — < )vei- a hand- 
 ful of broken l)ark pour one ((uart boil- 
 ing water: cover and let stand until cold. 
 Add lemon juice if desired and sweeten 
 to taste. 
 
 Herb Teas. — ^ladc by infusing di-ied 
 or green stalks, leaves or bark in boiling- 
 water; let stand until cold and sweeten 
 to taste. If desired hot. keel) nearl)oil- 
 ing i)oint for fifteen minutes, then sei'\c. 
 sweetening to taste. 
 
 Bran Tea. — Sliglitl.x brown a (iuantil\ 
 of bran in slow o\fn. Tse foui- talile- 
 
 spoonfuls to (»ne quart water. Boil ten 
 minutes. Serve same as tea, Avith or 
 without cream and sugar. By adding 
 white of ef^f^, flavor Avill be greatly im- 
 proved. 
 
 Cocoa. — To one pint boiling water add 
 three tablespoonfuls cocoa mixed with 
 three tablespoonfuls granulated sugar: 
 boil five minutes and add one quart l)oil- 
 ing milk, white of one e^x'^ and a little 
 dash of vanilla extract. Mix thoroughly 
 and serve hot. 
 
 Cocoa from Cocoa-Shells. — Put four 
 
 tablespoonfuls of waslied cocoa-shells in 
 cott'ee-p(»t and i)our over them one quart 
 hot water; add white of one egg and boil 
 ten minutes. P^lavor with one teaspoon- 
 ful vanilla extract and serve with cream 
 and sugar to taste. 
 
 Chocolate. — Put iu granite ware sauce- 
 l)an four ounces shaved chocolate, three 
 tablespoonfuls of granulated sugar, and 
 three ta1)lesi)()<»nfuls hot water: stir over 
 hot tire until smooth. Have heated to 
 boiling point in double-boiler one (|uart 
 milk, into which pour the melted choco- 
 late, beating the while with whisk or 
 fork. Flavor with one teasixionful 
 vanilla extract and serve with whippi'd 
 cream. 
 
 Bran Drink. — Put one-half i)int bran 
 in earthenware vessel, over which pour 
 two (juarts water: stii- well and set in the 
 sun for two to three lioui's. Strain 
 through linen cloth and set in c(»ol i)lace. 
 when it will l)e ready for use. Fruit 
 juices may l)e added, but as a nervine 
 it is Ix'ttei- i)lain. 
 
 Toast Water. — Toast two slict's wheat 
 bread in moderate o\-en until well 
 bi-owned. Break in small pieces and i)ut 
 in gi-anitcware coffe-pot, i)our over two 
 
6 
 
 MAZDAZNAX IIOMK ( '< >( >T\ I'.OOK 
 
 (luarts li(»iliii«i- water and siiiiiiiiT ti\<' 
 iiiiiiutcs. Scrvf witli crcaiii and sn.uar 
 to taste. 
 
 Barley Water. — l><>il two onnees of 
 pearl l)ai-k'\ in one-lialt' |)int water foi-t\- 
 tive miiiiites. then add two (|nai-ts Ixiil- 
 iiiu- water and a tew (diopjted ti^s and 
 seeded raisins. iJoil tlui't\- minutes, and 
 strain; add a little lemon jiii<-e and 
 sweeten to taste. 
 
 Flaxseed-Lemonade. — ()\-er four talile- 
 spoonfids whole flaxseed pour one ((uai-f 
 boilin.u' wat<'r, add juice of two lemons; 
 let steej) three hours. keepin<>- closely 
 covered. Sweeten to taste with rock 
 eand> . Hxeellent for eohls. 
 
 Hot Lemonade. — l>ake two lemons in 
 the oven until soft. S(|ueeze out the 
 contents into a porcelain or <i;raniteware 
 vessel. Add two tal)les])oonfuls pow- 
 dered su<>'ar and one ])int UoiJinn' water. 
 Stir well and di-ink when suflieiently 
 cooled. Should lie taken only just be- 
 fore retirinu'. \'ery \alual>le in cases 
 of colds and pulmonary disoi'dei's. 
 
 Bran-Lemonade. — As a summei- (liiid<. 
 nothiuy will lie fouml moi-e i-efresliin<>' 
 than bran-lemonade. It is made as fol- 
 lows: To one-half pint liran, add one 
 quart water and let stand for one-half 
 hour in a cool place. I'oui- off water 
 and add the juice of foui- lemons; sweeten 
 to taste with ])<)wdered suyai-. The 
 ])hosi)hates of the bran, which have been 
 absorbed by the water, (piickly revive 
 the fa<i"y:ed-out brain and nerves and re- 
 lieve that "tii'ed feeliny.'" besides the 
 acid of the lemon is ver\ eoolin<>' to the 
 blood in hot weather. 
 
 Blackberry Wine. — Take a (piantity of 
 lilacklierries. extract the juice cither l»y 
 jji-essin*; through sieve or by heatin<i' on 
 the tii'c. To each (piai't of juice add 
 one-half pound of suj^'ai". l>oi| ten to 
 fifteen minutes, then bottle in the usual 
 manvn'r. The fla\or will be imiu-oved by 
 the -idditioii of a little einnamoii. Will 
 
 keep indefinitelx . WIhmi ser\inii-. di- 
 lute with watei- to taste. \'ei-y dilieious. 
 
 Ginger Beer. — To four and one-half 
 eallons warm watei* nux six pounds lump 
 suu'ai". foui- ounces ji'round yinyer. one- 
 half ounce cinnamon liark. one ounce 
 hops boiled thii-ty minutes in two (puirts 
 wal<'r and strained, one-foui-t li pint > cast, 
 whites of three ee-ys. ^lix well and let 
 st.md twelve lioui-s; sti-ain and bottle. 
 Set in cool )tlace. May lie used after 
 t'orty-eijJ,'ht houi-s. 
 
 Root Beer. — To two and one-half o'al* 
 lons wai'iii water mix three (piarts of 
 nu)lasses, let stand two hours; then add 
 })ovv(leivd sassafras and leaves of winter- 
 yreen each two ounces, yeast one-foni'th 
 pint . bi-uised sarsai)arilla root two onnees, 
 and sullicient water to make six o'allons. 
 Let stand twelve hours, then bottle. Set 
 in coo] ])lace fortwo days, when it will 
 be rea(l\ for use. 
 
 Orang:eade. — To the juice of one oranj^e 
 mix two teasi)oonfuls powdered sng'ar, 
 then add oiu' beaten egg and three-fonrths 
 cu])ful watei'. A very refreshing drink. 
 
 Currant Wine. — Dissolve one teasi)oon- 
 ful currant jelly in a glass of cold water, 
 l)i-oi)erly filtered. This makes a very 
 liealthful summer drink. Other jellies, 
 also hot water. ma\' be used with same 
 result. 
 
 Onion Gruel. — Boil one sliced onion 
 and one tablespoonful i-olled wheat or 
 bran, adding a little salt, in one pint 
 nulk for fifteen minutes. Take fi'om the 
 lire and eat when sufficiently- cooled. Is 
 excellent for a cold, and should betaken 
 just before going to bed. 
 
 Grape Juice* — To six (punts stemmed 
 ami washed grai)es add two <piarts water. 
 Bring slowly to a boil, then strain 
 through a flannel bag. K'eturu juice to 
 the lire, bi-ing again to the boil, bottle 
 and seal at once. Upon oi)ening for use, 
 sweeten to taste with granulated sugai* 
 and sei-\(' in wine glasses. 
 
 Bread, 
 
 Flour should be kept dry. as the least damimess will jilfeet it. Bread made 
 with milk will be whitei-and liettei- t lian that made with wafer. The nulk should 
 be boiled, not heated, and not allowed to be lielow lukewarm temperature. Milk 
 
MAZDAZNAN HO.M K ("OOK P.ooK 
 
 bread needs little or no shortening', and 
 used. An eat-tlieu vessel slioidd l)e used 
 kei)t eleaiH'i- and will pi-eserve the temper 
 
 Whole- Wheat Bread. — Make "spono-e' ' 
 <»f one-h.df cupful lukewarm water, one 
 eupful white flour and one-half cake yeast 
 dissolved in one-fourth eui)ful lukewarm 
 water; eoNcr and set in a waiMU place, 
 about i)0 deji'. F.. until lio'ht and foamy. 
 Add one-half eupful scalded nulk cooled 
 to hikewarm. one-half teasi)()onful salt, 
 sufficient whole-wheat tlour to make a 
 stilt' douo'h. Knead thoroug-hly, mould 
 into a loaf. i)ut into a warm l)utt(M-e(l 
 pan. cover closely and set in a warm 
 ])lace until it rises to double its size, 
 then i)ut into a hot oven. After tifteen 
 miuutes. lower the temperatui-e and con- 
 tinue bakiu<>' for one hour. 
 
 Rye and <j;rahani bread made the same 
 way. but i-e(|uire lon<>'er b;d\'in,u-. 
 
 Table Bread. — To two quarts flour add 
 one teaspoonful salt, one teas]toonful 
 sug'ar. two tablesi)oonfuls clai*ifi(Ml but- 
 ter, or i)ure olive oil or nut meal, ^lix 
 one-half cake hop or compressed yeast 
 with one i)int lukewarm water, previously 
 boiled, i)our into middle of flour while 
 stirrin^^- with wooden spoon until proi)er 
 <;onsistency for dou.ii'h is attained, usiny 
 more flour or water as may be needed. 
 Knead the mass for half an hour or moi-e. 
 If {)roi)erl>- stirred and kneaded it will 
 rise to doulile its size in four lioui's. 
 Knead ag'ain with a little Hour, shape into 
 loaves and place into well-oiled warm 
 l)ans. When sufficiently raised, place 
 into heated oven, addinj;- heat after fif- 
 teen minutes' l)akin^'. Bake one liour. 
 When done, take out of pans and 1n-usli 
 "with watei* or milk. 
 
 Sweet Bread. — Take fi\-e well-done po- 
 tatoes, put throu^'h a colandei'. add two 
 and one-half (|uai-ts lukewarm watci-. one 
 <*ake yeast foam fhoi-onj^'hly dissolved in 
 one-half cnpfid lukewarm water, suf- 
 ficient fioui* to make the thickness of 
 sponf>'e cake. l>eat ten minutes and 
 put into warm i»lace to rise over ni^'ht. 
 In the morninj>- add one tables])oonfnl 
 salt, two tal)les})oonfuls su»i'ai'. ""low- 
 grade fiour" enou»ili to make stiff dou^h. 
 Put on bread-board, with flour to picvent 
 .stickinii-, then knead with knuckles and 
 fist for half an hour. Put in warm place 
 
 less Hour is i-e(|uired then when watei* is 
 in preference to wood or tin. as it can be 
 ature of tlie "sponye" liettei'. 
 
 to rise; do not cover. When lijiht. shajjc 
 into loaves without kneadinji'. When 
 loaves are in i)an, run aforkthrou<4h them 
 several times. When sufficiently raised, 
 bake in hot oven for forty-five minutes, 
 then chano'e jiositon of i)ans and bake 
 fifteen minutes lonj^'cr. 
 
 Graham Bread.— To one i)art " "sijoniic* ' 
 add two parts <>:raliam flour, a little In- 
 dian meal, salt. Wet u]), mix, add half 
 a teacupful of molasses to a loaf. Have 
 the dough very soft. Knead well and 
 set to rise. It takes longer to rise and 
 longer to l)ake than white In-ead. Bake 
 in a steady oven for al)out two hours. 
 
 Steamed Brown Bread. — Take one pint 
 each whole- wheat flour and southern 
 white corn meal, one teasi)oonful baking 
 powder, one teaspoonful salt; mix thor- 
 oughly and add one-half pint sweet but- 
 termilk, or sweet nnlk, one-half pint 
 sweet almond milk, one eupful i)ure maple 
 syru]), (u- sorghum, one cupful seedless 
 raisins. Beat well together and put in- 
 to buttered double-boiler and steam four 
 lioni-s. then l)i-()wn in hot oven. 
 
 Brown Bread. — Take one ])int of white 
 " "sponge" "and add one and one-half cpiarts 
 of fresh graham flour, one tal)lespoonful 
 sugar, one teaspoonful salt, and suf- 
 ficient lukewarm water to form a stiff 
 batter. Knead it thoroughly for about 
 half an houi-. Set to rise at an even 
 temperature: when light, knead into 
 loaves, using sufficient white flour, let 
 rise to about doul)le the size and l)ake 
 one hour in hot oven. Have i)ans well 
 oiled oi- buttered. Do not mix batter 
 o\'ei- night. 
 
 Salt-Raised Bread. — Pom- njton a tea- 
 cupful of milk snificient boiling water to 
 bi-ing it to blood fempei-atnre. altout l)l» 
 (leg. F., — highei' temperature will result 
 in failure — add one-fourth teasi)oonful 
 each of salt and sugar; stir in one large 
 tables])()onful coj-n meal, or graham flour, 
 and two teaspooufuls wheat flour: nux 
 all togetlu'r to consistency of ])ancake 
 batter and set to i-ise liy placing bowl 
 containing the battel- in warm wafer; 
 should watei- gather on top, dust in a 
 
8 
 
 MAZDAZNAN lloMK COOK IJOOK 
 
 little Hour jiiul stir. It set in tiic f;ii-l\ 
 iii()i'iiiii»i' it will rise at noon. Mix as 
 other bread, jmt in earthemvare i)ans it 
 ])ossil)le. and let stand until li<i'lit. when 
 il is i'ead\ tor t he o\-en. 
 
 Corn Muffins, — Two eupfuls white corn 
 ineal, one leaspoonful hakine' ])owder, 
 two ejj^s well beatt'n. one and one-lialt 
 ])ints sweet nnik: stii' well to^'ether and 
 liake in hot Imtteied pans for thirt\ 
 niinutes. 
 
 Whole-WheatMuffins.— Thireeiii)tuls 
 whole-wheat llonr. t wo teasjjoontuls pui'c 
 baking' powder, nnx by .siftin«i' tlioi-- 
 oujjhly. Put one beaten e^'^' in one and 
 one-halt ])ints milk, add one tablesi»oon- 
 t'ul melted InitttT, then stir into the (li'\ 
 mixture. Bake in gem i)ans in hot oxen 
 for tweuty-Rve minutes. 
 
 Rye Bread. — Make '■si)onj;'e'" of one 
 quart warm water, one cake compressed 
 yeast (or one teaeupful wet yeast), 
 thicken 1>\ adding- sufheient rye tlour to 
 make a batter; put in a warm ])hice to 
 rise over night; in the nu)rning scald 
 one pint eoi'u meal and when cool add to 
 
 "sponge."" Stii- in suilieieiit i'\e tlour 
 to make a dough thick enough to knead; 
 knead \er.\ little, put in deep pans, let 
 rise again, then put intoovcii and bake 
 one and one-halt honrs. 
 
 Zwieback. — Cnt stale bi-ead into slices, 
 |)ut !nt(» moderate oxen and toast to a 
 golden brown. May l)e eaten with milk 
 or trnit .jniees. Is mneh impi-oved by 
 sotteiung with hot water befoi'e sei'ving. 
 
 Graham or Rye Gems. To one or 
 
 two eupfuls of gi-aham oi- i-xc meal add 
 two teaspoonfuls of pnre baking i)()wder, 
 one and one-half cu])fids sweet milk, 
 two tables])oonfuls melted bntter: stir 
 (piiekly and bake in gem pans twenty- 
 tlve nunutes. 
 
 Corn Pone. — Take one (juai't \fllow 
 eoi-n meal, one-half i)int white wheat 
 floni'. one teasjioonful each of salt and 
 baking powder, one tablesi)oonful elari- 
 tied butter or oliv(> oil. on(^ ^'i^j^: add 
 sufficient sweet milk to make soft dough. 
 Put in oiled bread pan and spread ovei 
 to)) one-half cuj) thick cream. Bake to 
 a dai-k bi-own in hot oven. 
 
 Cakes* 
 
 In tlie making and use of cakes and pasrtiw. it is well to have a eei-tain knowl- 
 edge of ehemisti-y and digestion. The j)rincii»al ingredients of <'akes arc white Hour 
 (starch), sugar, and oil; all three being carbon, differing oidy in form. When 
 se])arate. and jiroperly prepared, they are not difficult to digest; but when cond)ined, 
 without due ku(»wle(lge, into one mass, form a mixture r<'volting to a sensative 
 stonuu'h. The fact that sugar is digested principally in the mouth and throat, starch 
 in the stomai'h. and animal oils cnndsitied in the duodenum, is sunicient evidence 
 that liai-mtid results follow the taking into the stoma(di of these three forms of car- 
 l)on incorpoi'ated into one consistent mass. Scientitic investigation has jjroved that 
 <mly vegetable oils, such as olive, cotton-seed, and cocoanut. can. in limited (puuiti- 
 ties, l)e digested in the stomacdi; while animal fats cannot be digested, so must i)ass 
 to the duodenum there to be cnndsitied by the action of the bile ami })ancreatic juices 
 before tlicy can be assinulatcd. Again, when the stai'cli cells have been surrounded 
 with animal fats, the action of the gastiac .piices have V)een impaired and digestion 
 is i)revented; fermentation and acidulation follows. From this it can readily be 
 .seen that animal fats have no place wliate\ei- in cookery, and that the.x should be 
 entirely supei-seded by vegetable oils. Cakes, when made with vegetable oils and 
 eaten only in small (piantitics as a dessert, are not harmful to well-being. Do not 
 bake cakes in tin i)ans. The oxide of tin\ foi-med by the heat during baking, jx'r- 
 meates the cake and when eaten poisons the system. Use pans made fi'om granite- 
 ware, eai'thcnwai-e or alunnnum. lie sni'c tlie Hour is iici-fectly dr\ . Have eggs 
 cold before whipping, liake large cakes in a moderate o\tii. Lax a she<'t of clean, 
 white pfipcr on toji of cake when (ii-st placed into the o\eii to prevent a sudden for- 
 mation of a top crnst which wonid intcrfci-e with its i-ising. K'emoxc the paper 
 
MAZDAZNAX HOME COOK BOOK 
 
 when the cake has hccoiut' thoi-ouji'lily lie 
 brown. A i)an of water set in the oven ; 
 in preventing- l)ui-ning-. 
 
 Chocolate- Layer Cake. — iJeat iialt a 
 eupfnl of l)ntter to a eivani, and ^^rad- 
 ually l)eat into it one enpfnl of snj>'ar. 
 When this is li{4"ht, l)eat in half a eupfnl 
 of sweet milk, one teaspoonfnl of vanilla. 
 Beat the whites of six eo'^^'s to a stiff 
 froth. Mix half a teas])oonful of l)akin«i- 
 powder witli two scant e.n])fnls tlour. 
 8th' the tionr and whites of ej^'o's alter- 
 nately into the mixtnre. Have three 
 deep bakino' plates well oiled, and spread 
 two-thirds of tlie batter in two of them. 
 Into the i-emainin<>' liatter stir one onnee 
 of melted ehoeolate. and si)read this 
 batter in the third plate. Bake the cakes 
 in a moderate oven for abont twenty 
 minntes. Put a layer of white cake on a 
 large plate, and spread with white gla<^e. 
 Put the dark cake on this, and also 
 spread with white glace. On this put the 
 third cake. Spread with chocolate glace. 
 
 Chocolate Glace. — Put into a granite 
 or earthenware saucepan one-half i)int 
 sugar and one-foui-th cupful water, boil 
 gently until bubbles begin to come from 
 the bottom, say five minutes. Take 
 from the tire instantly. Do not stir or 
 shake the sugar while cooking. Pour 
 the hot syru}) in a thin stream into the 
 whites of two eggs that have been beaten 
 to a stiff froth, beating the mixture all 
 the time. Continue to beat until the 
 glace is thi(^k. Flavor with one tea- 
 spoonful of vanilla. Use two-thirds of 
 this as a white icing and to the i-emain- 
 ing third add one ounce of melted choco- 
 late. To melt the chocolate, shave it 
 fine and i)ut it in a cup, which is then to 
 be placed in a pan of boiling watei-. 
 
 Chocolate-Marshmellow Cake, — Sift 
 one and one-half cupfuls tlour with one 
 heaping teasi)oonful baking powder. 
 Cream four ounces cocoanut ])uttei" with 
 one-half pound puhci-ized sugai-: add 
 yolks of thre<' well-beaten eggs. Beat 
 whites of thi-ee eggs to stiff froth. Mix 
 all with Hour, adding slowly one gill 
 sweet milk. Flavor with one-half tea- 
 si)Oonfnl \aiiilla aud hake iu two .iell\- 
 eake ])ans. 
 
 MaRSILMELLOW FlLLIX(i. — I'x.il four 
 
 ounces cli<»colate and one-lialf cup sugar 
 in one-fourth cup water unt il it will foi-ui 
 
 ated au<l wdl raised, otherwise it will not 
 dongside of the cake is often advantageous 
 
 a thi-ead bet w<'en the fingers. Take one- 
 half jxtund marshmellow candy, dissolve 
 in one tablespoonful boiling water and 
 add to chocolate. When cool. s]»read 
 one-half of tlu^ tilling ovei- each layer; 
 put them together and on top one sprinkle 
 fjnely-chopjx'd nuts. 
 
 "Wedding: Cake. — Sift three teaspoonfuls 
 baking i)owder into one jjound floni-. 
 Cream one pound cocoanut butter with 
 one pound powdered sugar, to which mix 
 well the ])eaten yolks of twelve eggs, 
 then add one-half the flour, one table- 
 spoonful each cinnainon, ginger, cloves 
 and mace, one cup mai)le syrnj) or sor- 
 ghiim. Add alternately the beaten 
 whites and balance of flcmr; mix well. 
 Chop well two })()unds each seeded layer 
 raisins, currants, citron, almonds, and 
 one-half pc »nnd each dates and figs . Add 
 one-half glassful grape juice and mix the 
 whole. Put in two large pans and bake 
 two hours or more in moderate oven. 
 This cake will k(^ep in a cool place for 
 three months. 
 
 Ray's Short Cake. — Sift together two 
 cui)fnls whole-wheat flour and two tea- 
 spoonfuls baking powder, add one-tliird 
 cupful clarified butter and one cupful 
 sweet milk. Roll in two layers, each 
 one- half inch thick, and l)ake well. 
 
 Strawbekry FiLLiXii. — Mash one 
 quart strawberries in an earthenware 
 dish and ;uld ])owdered sugar to sweeten; 
 set dish in hot oven until ])erries are well 
 heated; remove and sju-ead between and 
 on toi) of the layers. Serve with cream. 
 
 Cranberry Fillix(^.— Pick and wash 
 carefully one (pnirt craidterries. Cook 
 five minutes in granite or earthen vessel, 
 using sufficient water to cover, then 
 pour off watei-, and add same (piantity 
 1)oiling water and after cooking two or 
 three hours, mash through colander. Add 
 sufficient sugar to sweeten, then set 
 on back of rangt' and sinuner for 
 twenty uiinutes. S]>i'ead between and 
 on to)) of laxrrs and ser\-e with ('ream. 
 
 Nut-Fruit Short Cake.— Sift together 
 one teasijoonful baking i)owder and one 
 cui)tul floui'. add one cui)ful sugar, two 
 tablesi)oonfuls melted clarified or cocoa- 
 
10 
 
 MAZDAZNAX 11U.M1-: CUUK liUOK 
 
 nut Imttcr, two wcll-lx'iitcii viXiXs ;iim1 
 tlirt'c t;iltl('si)(K>iifnls sweet milk. Il:i\c 
 all cold MS ]»ossil)U'. mix (luicklv with 
 wooden spoon, put in two jellv -cake p;iiis 
 ;ind l);d<i' in (piick oncii. 
 
 Nir-FKiiT Fii.Lixti. — Piek ;ind wash 
 carefully one (piart cranherries. Cook 
 live minutes in L;ianitcwai-c \cssel. with 
 sutlicient watei- to (-(tver. pour off water 
 and add same (plant it.\ l)oiliu<>- Avator, 
 cook two houi's and mash throu<i'h colan- 
 der. Add sndieient su^-ar to sweeten, 
 set on liack of i-an^c and boil twent,\ 
 minutes. W'iicn cold, aihl one i)iid linel\ - 
 chopped or ground almonds oi* walnuts. 
 si)read Ix'tween aiul on top of layers and 
 sei"ve wit h cream. 
 
 Ginger Cake. — To live beaten e}4"<>'s mix 
 well one cupful tiraiudated suyar; add 
 (me-fourth teaspoonful each {^Tound 
 cloves and cinnamon, one tal)lespoonful 
 iji'ound^inji'er.one-fouitli jiound shredded 
 candied lemon and oranu'c i>eel. and two 
 cupfids flour into which has been well 
 sifted one teaspoonful bakinji' i)owdei-. 
 "When well mixed, add oiu'-half pound 
 •lordan alnuuids. i)reviousl\ blanched, 
 slig'htly browned and chopped. l*ut in 
 large i)an and bake one-half hour in 
 moderate oven. 
 
 Doughnuts. — Cream one-half cui)ful 
 cocoauut or clarified l)utter with one cu))- 
 ful ]towdei-e(l suLi'ar and one e*>'<>'. add one 
 and one-half ciipfuls sweet nnlk and one- 
 foui'th teaspoonful gi-ound cinnamon. 
 Sift toji'ether one and one-half pints flour 
 and one-half teasi)oonful bakin<i' powder; 
 mix all to a soft (louj.>h: I'oll out to (me- 
 half incli thickness on well-floured board. 
 cut out with biscuit cuttei- and boil to 
 dark-l)rown coloi- in hot cocoanut biitter. 
 olive or cooking' oil. Serve with i)ow- 
 dered su<jar. 
 
 Tea Cake. — Ci-eam one-half cui)fid <-o 
 eoanut l)uttei" with one and one-half <'Ui» 
 fuls powdertMl oi- gi-anulated sugar, tlnii 
 add one-half cupful milk. Beat two 
 eggs until ver\ light. Sift together one 
 
 teaspoonful baking powder with two cup- 
 fuls llouf. Add to the ci-caincd butter 
 the flour and eggs altei-natel\ . t hen follow 
 with one teasi»oonful cinnamon, one-half 
 teaspoonful cloves, one tablesi)oonful 
 lemon juici', and one-hall p(»und seeded 
 raisins (diopped and tlonred. Hake in 
 Tuoderate oven nut il nieejx browned. 
 
 Sorghum Cake. — Two cups Hour, one 
 cup sweet milk, one-half cup cocoaniit 
 bnttei'. one heaping teas]»oonful soda, 
 one cup sorghum, one-half teaspoonful 
 cinnamon oi- ginger; mix thoroughly; 
 put in oiled pan and bake to a dark 
 brown in hot oven. 
 
 Nut Cookies. — Ci-eain one cupful co- 
 coauut l)utter with one jiound light- 
 brown sugai*. add two well-l)eaten eggs, 
 one cui)ful sweet milk, one cni)ful 
 choi)i)ed hickory nuts (oi- other nuts nuiy 
 be used), and floui* enough to stiffen. 
 Roll out, cut and bake in \"ery ((uick oven. 
 If olive oi- cooking oil is substituted for 
 cocoauut butter, use only one-third or 
 one-half cupful. 
 
 Fruit Cake, Par Excellence. — Take five 
 pounds seeded layer raisins, two pounds 
 seedless raisins or (deaned currants, one 
 ])ound figs, one i)ound citron, one-half 
 pound candied orange i)eel. one-half 
 pound candied (du'i-ries. two ounces can- 
 died ginger, one teaspoonful ground cin- 
 namon; (dio]) well and mix fhoi'oughly, 
 or. bettei- still, grind all togethei- with a 
 vegetable (diopper. Cream one pound 
 cocoauut butter with one pound flour. 
 Se])arate sixteen eggs; beat whites to a 
 stiff froth; ])eat yolks with one pound 
 pulvei'ized sugar until light, then add 
 alternately a si>oonful each of beaten 
 whites and the ci-eanu'd butter and flour; 
 beat ami mix well. Add the fi'uit and 
 one pint gi*ai)e juice; mix thoroughly and 
 put in large oiled i)au and bake two 
 lioui's in moderate oven. The longer 
 this caki' is kept, the bettei- it will get. 
 I\<'ep well wi-a|ipe(l in a close bo\. 
 
 Almond meats ma\ be used as a sul)- 
 stitute for the candied (du'rries. 
 
 Candies, 
 
 I'lii-e lion:e-niade candies, eaten in modei-ate (|uanlities only aftei' a meal, are 
 not injurious to the s\stcm. Children are oft<'n iienelittcd by occasionallx eating a 
 
MAZDAZXAN HOME COOK I'.OOK 
 
 11 
 
 small ainount of wholesome sweets after a meal, l)ut not before, as di^^estioii would 
 be impaired. Do not use elieap candies sold at the stores; they contain <>:lucose 
 and poisonous coloring- matter. Avoid the use of syrups which contain glucose. 
 Few brands are free from it, and it is better to make all syrup from sugar at home. 
 Maple syrup, when pure, is the most healthful, (ilucose is made by subjecting 
 corn starch to the action of sulphui-ic acid and heat, and it has been demonstrated 
 that the use of this i)roduct will cause l>right's disease and other kidney disorders. 
 Sorghum should be used only for cooking, and in moderate qmintitics. The same 
 nuiv be said of New Orleans molasses. Thoroughly wash the teeth after eating. 
 
 Coocolate Creams, No. 1« — Pxat whites 
 of two eggs to stiff froth, and into this 
 beat gradually two teacupfuls powdered 
 sugar. Flavor with one-half teasi)ooii- 
 ful vanilla and work to stiff' dough, ad- 
 ding a little more sugar if necessary. 
 Shape into snuill cones and lay on oiled 
 plates or paper. Let stand one hour or 
 more. Put five ounces shaved chocolate 
 into a bowl, set in saucei)an containing 
 boiling water and i)ut on the tire. When 
 chocolate is melted, remove pan to table 
 and drop creams one at a time in choco- 
 late, remove with fork and lay on oiled 
 plates or paper. They will harden in 
 about one-half hour. 
 
 Nut Creams. — As soon as ci-eams are 
 laid on plate, over each put the meat of 
 any nut desired. (Tround nuts nuiy be 
 mixed with the creams l)efore shaping. 
 Makes a very dilicious confection. 
 
 Chocolate Creams, No. 2.— Prepare a 
 fondant ]>\' putting into a graniteware 
 saucepan two cupfuls granulated sugar 
 and one cupful water. Stir until sugar 
 is nearly dissolved; i)lace on fire and 
 heat slowly, but do not stii- oi- jar sauce- 
 pan. Wat<'li carefully and note when it 
 begins to boil. After boiling ten min- 
 utes, drop a small quautit\- into cold 
 water; if it hardens sufficiently to form 
 a soft ball when rolled l)etween thuml) 
 and finger, it has been boiled sufficiently. 
 Take saucepan from tire innnediately and 
 set in a cool, dry ])lace. When syrup 
 has cooled so that ffnger can l)c held in 
 it comfoi'tably. pour it into a ]»owl and 
 stir with wooden spoon until thick and 
 white. When a little dry and hard, take 
 out spoon and work with hand until soft 
 and smooth. Flavor with a few drops 
 
 of \aiiilla. and, after shaping, cover with 
 
 ('ho('(il;ite lis ill l'e('il)e No. 1. 
 
 Chcoanut Candy. — Dissolve one i)ound 
 l)ovv(lei-ed sugar in four tablesi)oonfuls of 
 water; jjut in graniteware saucepan and 
 set on fire; when it begins to boil, stir 
 in one pound shredded cocoanut. Con- 
 tinue l)oiling until flaky and pour in 
 oiled plates or i)ans. Cut in s(|uarcs when 
 suffici<'ntl>' cooled. 
 
 Candied Fruits. — Take one pound cut- 
 loaf sugar; dip each lumj) into a bowl of 
 water and put in preserving kettle. Boil 
 down and skim until i)erfectly clear and 
 in a candying state. Have ready fruit 
 to be candied, such as cherries, grapes, 
 curi-ants, oranges divided into sections, 
 sliced ])inea])i)le, peaches, ])lums, etc., 
 wipe but do not wet. Dip fruit in i)re- 
 pared sugar while hot; let renuiin a few 
 minutes; remove and put on oiled plates 
 or paper to harden. If carefully done, 
 will keep indefinitely. 
 
 Nut Candy. — Put one ]tound light- 
 brown New Orleans sugar in graniteware 
 saucepan and add four tablespoonfuls 
 water; stir until dissolved, then put on 
 fire and boil. Have ready one pouud 
 nut meats and when first sign of grain- 
 ing is noticed, stir in nuts; take from 
 fire and jxmr in oiled plates or pans. 
 When cold cut in bars. 
 
 Chocolate Caramels. — Put two i)ounds 
 brown sugar in graniteware saucepan, 
 add one-half cake chocolate finely shaved, 
 one-half pint sweet cream, one heai)ing 
 teasp(»onful cocoanut butter, vanilla 
 flavoring to taste, lioil until ((uite thick, 
 pour into l)uttcred dishes to cool. When 
 sutflcientlv <'oolcd. cut into sections. 
 
 Cereals, 
 
 In tile i)ai-e|>ratioii of cereals for food, there is a great advantage in roasting be- 
 fore boiling. i\oas1iiig or l>rn\viiing clianges the starch into dextrin. which is easily 
 
12 
 
 MAZDAZNAX llOML'] C'UUK I'.OOK 
 
 assimilated, while boilinu" oiilv foriiis it into a slimy mass, (liflieult to (lif^vst. The 
 savinir ot time is an important item, esix-eially when iJi-eparin^- breakfast, and <irain 
 ])reitarations lirst baked re<|uii-e only live to tifteen minntes cookin.u-. while in a i-a\v 
 state they nnist be boiled one to seven honrs to make them ediltle. ixolled wheat 
 may be sntlieientl\ cooked in one honr. while corn meal and oatmeal re(|uires live to 
 seven honi-s <-aretnl Ixtilin^'. All wheat preparations, sueh as P'arina. Wheatlet, 
 Farinose, etc.. shonld be sprinkled dry into a saucepan of Itoilin.^' wabi-. Stirnntil 
 they i-eaeh the boilin«' i)oint and be.o'in to thicken, then inisli l>ack where they will 
 boil slowl\ tor torty-tive minutes. Do not cook them in a doiihle lioilci-. because 
 the heat .u'enerated is not sufficient to se()arate the stai'ch cells without i)rolon^'ed 
 cooking:'. The avera<i-e temperature of heat in a double boilei rarely exceeds bSO de«?. 
 F., which is only adapted to the pro])er boilinj^' of eo'gs, otliei- foods i'e(|nii-in^' not 
 less than '2\'2 de«i-. The use of baked or i-oasted cei'cal foods, of which thci-e are 
 numerous kinds on the market . is strongly advised. Avoid sn^ai- on all cereal i)rep- 
 aratious when milk is used, as their mixture causes ra])i<l fei-nieiitatiou and produces 
 dyspei)sia. 
 
 Granose Biscuits. — Two liiscuits will 
 sullice for an ordinary meal. Serve with 
 cream or frnit juices. 
 
 Pop Corn. — Pop as usual and ^'riud 
 moderately liiu'. Use one teaspocmful 
 oi-ound peanuts or almonds to every three 
 tablesi)oonfnls ,<;T0und pop corn. Serve 
 without milk. 
 
 Cracked Wheat. — Brown a (piantity of 
 ci-acked wheat in a moderate oven; 
 sjjrinkle into a saucei)an of boiling' wat<'i- 
 and boil foi- thirty minutes. Cream or 
 eoeoannt luitter may be added. 
 
 Grainol. — He-bake slices of stale whole- 
 wheat l)i-ead in a moderate oven, break 
 with a rollin*i-pin or j^rind on mill to any 
 desired fineness. Foni- tables])ooufuls 
 will suffice for one meal. If wliite bread 
 is used, double the amount for each dish. 
 Sei-vc with ci'cain. Imt without su.Liar. 
 
 Sweet Corn. — First-(|nality sweet corn, 
 l)arched and ground moderately fine and 
 soaked in cream or milk, makes a very 
 wholesome dish. If V)oiled the minutes 
 l)efore serviny;. the tlavoi- will be t>Teatly 
 imi)roved. 
 
 Cornola. — Field coi-n. well i)ai'chedand 
 finely ijround and soaked in liot milk or 
 watei", makes an excellent breakfast dish. 
 Instead of suji'ar. use a small (piantity of 
 i^-ronnd almonds, or |iiu(Ui nut buttei'. 
 
 Cream Toast. — Make a cream by adil- 
 in^ to one (piart boiling- milk one table- 
 si)oonful white tloni- blended with suf- 
 ficient cold milk to foi-m a smooth ])aste; 
 boil until >mooth and creamy. stii'i'in<4" 
 eoustautl.N . .\(\(\ a little salt ami one tca- 
 spooiiful coco.-inut buttei-. Toast a num- 
 
 ber of slices of white bi'cad to a u(»ldeu 
 brown in a moderate o\-en. pour over 
 each piece separately sufticient boiling 
 wafer to soften, drain and la\ on plates 
 and coN'er with the cream. Ver\- di- 
 licious and a splendid dish foi- a con- 
 valescent. 
 
 Graineno. — Re-bake whole- wheat or 
 ^i-aham crackers in moderate oven for live 
 minutes: break with rollin^i'-piu or j^-rind 
 on mill to desired fineness. To three 
 tables]»oonfuls add two teasi)oonfuls 
 roasted-peaunt buttei-. ])ine nut butter, 
 or t>-round almomls. Sei-ve di'y. Very 
 beneficial in i)romotin.u' tlow of saliva. 
 
 Grape-Nuts. — To three heapinj^' t;d)le- 
 spoonfuls ( irape-Nuts add three teasi)oon- 
 fuls ti-i-onnd roasted ix'anuts, oi-peanntta. 
 Roll i)eanntta with (iraix'-Xnt sand masti- 
 cate slowly. Use cream or milk oidy 
 when stomach is in yood condition. 
 
 Shredded Wheat. — IJrown the biscuits 
 in slow o\cn. break with rollinji'-i)in or 
 y-rind in mill. Serve with milk oi- ci'<'ain. 
 The addition of almond oi- walnut butter 
 will .u'i-eatl\ imi)i-ove the flavor. Obese 
 pel-sons shonld eat siicji pi-e|)arat ions 
 wit li(tut cream or nuts. 
 
 Farmers* Rice. — To one cupful whole- 
 wheat Hour add i)inch of salt and suf- 
 licient cold milk to form dry lixclinj^s; 
 add milk slowly and woi-k with spoon l)y 
 rubliin;^- to prevent formation of lai-ge 
 lumi)s. One ])eateu eg'}? nuiy be used in- 
 stead of milk. I*ut two (|narts milk in 
 g]-anif eware pan. set on lire and when 
 boiling point is reached, stir ri\"elings in 
 slowly. IJoil slowly fifteen minutes, 
 watching carefully to pre\-eiit Inii-ning. 
 
MAZDAZXAX HOME CUUK BOOK 
 
 13 
 
 Very imtritious and yreatly apiJivciatcd 
 by all haviii.u- uniu'rvcrtcd ai)]H'tit('s. 
 
 Grainutta. — ("ut into thin slices stale 
 whole- wheat and rye bread; remove the 
 crust, nsiug inside of In-ead only. I'nl 
 into moderate oven and allow both sides 
 to become a dark-vellow color. When 
 
 cold, f^-rind or roll to medium fineness. 
 Sack or i)ut in jars and keep in dry place. 
 Before servinj>-, i)lace into moderate (tven 
 for a few minutes. Sei-ve with nut food 
 or cream. Tse two-thirds of wheat to 
 one-third rye liread. The outside crust 
 can be preserved for niakin<i' symposia. 
 
 Condiments* 
 
 Great daimvr attends the fiv(iuent use of stimnlat in<i' condiments, and the di- 
 K-estive oroans"inav be so habituated to their presence that plain food seems msipid. 
 Such conditions cause a perversion of the appetite and a lonj.-; train of evds follows. 
 Spi<-v condiments atford uo nutrition and are not essential to the process of dij?es- 
 tion'in a. healthv state of the svstem. Though they may in some cases, sissist the 
 action of a del)ilitated stomach for a time, yet their continual use never fads to pro- 
 duce a weakness of that or<,mn, the etfect l)einc>- as that of alcohol or other stnnu- 
 lauts:— present relief at the expense of the future sufferino-. The excessive use of 
 salt pepper, vineo'ar, and nmstard, causes liver and nervous atfections; the same may 
 be said of other spices, vet to a less degree. Black and white peppers and nutmeg-s 
 should not be used: thev are active poisons and produce dangerous results, even ni 
 small (|uantities. Horse-radish and nmstard are first-c<msnis. and are not harmful 
 if used occasionallv. Cloves, allspice, mace, and cinnamon should be used spar- 
 inglv. Ked pepper, ginger, and salt have medicinal properties and their use m 
 moderate proportions is verv beneficial. Vinegar should not be used, as the acetic 
 acid which it contains is highly injurious to the delicate lining of the stomach; 
 substitute Hme or lemon juice. The use of savory lierl)s, such as thyme, parsley, 
 sage, sweet marjoram, mint, and garlic, and caraway, celery, and dill seeds m soups. 
 salads, sauces, etc., are very beneficial and act as a very nnld stimulant. 
 
 Croquettes* 
 
 Plain Nuts.— To three tablespoonfuls 
 gnmnd peanuts add one-half cupful finely- 
 crushed bread crumbs, two eggs, one- 
 half cupful milk. l)i-op with spocm into 
 hot eocoanut ])uttei- and brown. Serve to 
 taste. Instead of i)eanuts, use pine nuts. 
 
 Cheese. — To two cupfuls grated cream 
 cheese add one-half cui)ful ])eanutta 
 (recipe will be found under head of 
 "Nuts"), one level teasi)oonful salt, dash 
 of cayenne pei)per. whites of two eggs. 
 Mix thoroughly; roll into small balls. 
 dip into beaten yolks of eggs, then roll 
 into cracker-dust, then again into beaten 
 yolks, then again into cracker-dust . then 
 fry to a golden brown in a deep i)an of 
 hot oil. Serve with tomato sauce. 
 
 Chestnut.— Put tliree ciiptuls milk in 
 saucepan, set on fire and when it begins 
 to l)oil add the soft portion of one-half 
 loaf of bread, mixing well: then add 
 
 thirty roasted chestnuts well pounded, 
 two well-l)eaten eggs, two tablespoonfuls 
 ground walnuts, two tablespoonfuls 
 finely-chopped i)arsley. one tablesiiooiifnl 
 salt. dash cayenne pei)per. Mix thorougly, 
 boil three minutes, then take from fire 
 and set one hour to cool. Form into 
 shapes, roll into beaten eggs and cracker, 
 dust and fry in hot oil. Serve with 
 tomato sauce or catsup. 
 
 Peanut.— Mix well together three ciip- 
 tuls ground raw or slightly-roasted pea- 
 nuts, one cupful (Jrai)e-Xnts. two level 
 teaspoonfuls salt, three tablesi)oonfuls 
 fhopiK'd parsley, two tablespoonfuls 
 onion juice, good dash cayenne i»epper. 
 Cream two tablespoonfuls clarified butter 
 or oil with three tablespoonfuls fionr. mix 
 with one pint boiling milk until smooth 
 and thick. Add this to the foregoing 
 ]trei»aration of nuts. etc.. and set away 
 
14 MAZDAZXAX lloMK COOK I'.OOK 
 
 to cool: tlicii form iiit() dc^sircd sliajx-. one t(':isi)oontul sweet iiiiirjor.iin. two ten- 
 roll in lirejid fnmilis oi- ci-.-ieker-diist and si»oont'uls oil. one teaspoonfnl salt, one 
 Ix'aten i'iXiX. and tr\ in liol oil to a i^olden laltlespoonfnl hi-ead ei-nnd)S. two e'i'U's: 
 l>rown. Sei-ve with dressiiiL;' (ir catsuii. mix well. Shape into siuall l>alls and 
 
 dip into t'ollowin>4' l>atter: Two tahle- 
 
 Peanut-Fruit. — Uoil in two ciipfnls spoonfuls Honr, one e«i'^", i)ineh of salt. 
 
 milk two eupfnis ground raw jieaiints: mixed well with one enpful milk. Fi'v 
 
 ;idd mie cupful linel.N -chopped eeler\ . to u'olden Itrown in hot oil and ser\"e 
 
 onedialf cni»ful seeded raisins or fi^'s. wit h or witli()nt dressinji'. 
 
 Dressings. 
 
 Mayonnaise Without Oil. — To onedialf Do not add seasoinnn- to di-essinn': it is 
 
 cupful lemon oi- lime juice, add one tea- Ix-ttcr to season the salad, 
 
 si)oonful drv mustard, the well-l)eaten __ - tvt -i i. .1 .. 
 
 n +• n .' . . .1 ,Uf , . ,.+•,.) Mayonnaise, iNo. 2. — l ut xolks ot one 
 
 \(ilks of three e.<>''>'s, one-halt teaspoouful .\ , , , , , ■. 
 
 11 ,• ■ , . ,. .1 cii'"!' nno a l)ow . a( a one- la t easixion- 
 
 suuar, dash of cayenne pep pei-. and "p 11, <i i- w 11 
 
 If i« 1 .f ,.. 11 ,.. 1 , 1 1 1 ...1, f'd sat autl l)eat until li<ilit : a( h oiie- 
 
 l)inch of salt: heat well and add slowh , ,,. , ,. 1 , ^ , , , . 
 
 .. ,, .1 .;, + ..; 1, .„. f ,. ,.., /< i. halt teaspoouful ( r\ mustarc am heat 
 one-fourt h iMiit rich, sweet cream, t o(tk . J'-, , , ;• 1 t -i 1 
 
 •, 1 ,,1 1 1 :i , ,,, ,;i ;(^ <i; u , a-iaiu. then a( (oine or sahuhul. ( rop 
 
 111 (lollhle holler until it tllickelis. , '^ , ..... j, • , 1 
 
 „ , _^ . , , , l)\ dro]). until it Mc^'ins to thicken, tiieii 
 
 French Dressing.- Into a howl put ^'few drops h-mon or lime juice: continue 
 
 one-halt teaspo<.ntul sat and one-half ,,,i^ ,.,„.,,^^ „„^i, ,„„..],.,if u-lassful or 
 
 t.'aspooiitui mustard: add j^raduallv six ,,,,,,.^. ^jj j^.^^ 1,^.^,,^ al.sorl.ed. Add a verv 
 
 tal.lespoonfuls olive or salad oil rul.bino. ,j^^,^^ ,,,venne pe])i)er. 
 constantly: then add very slowl\ . while 
 
 stirrinn'. one ta])les])oonful lemon or lime Mayonnaise, No. 3. — To the yolks of 
 juice. The advautaj^v of tiiis dressin^i' two hard-boiled e^'^'s add a scant tea- 
 is that any kind of tlavoi-in<i' may be sjjoonful mustai-d. si)riukle of cayenne 
 added, such as Worcestershire or Tol)asco i)epper. a little salt: mix well and add 
 sauce, catsu]). onion juice, ^'arlic. etc. very slowlx ei.uht tablespoon fuls olive or 
 Mayonnaise, No. l.-l'.it v..lksof two ^'■'l"'"' "/'• stirrin- constantly The mix- 
 eg-s in .-lean, drv soup plate or bowl: ture should be thick. Add also, very 
 stir with wood.-n'or plate.l b.rk: a(hl sl^'vvl.v, one tablesp.M.nful lemon .pnce. 
 one-fourth teaspoonfnl salt. th..,. <lr..p It foo tlnck. thin by ad.lum- sh.wly a little 
 by drop, .^alad or olive oil. Time will "^<»''^' <»''• 
 
 be saved and danji'cr of ciirdliuu- axoided Nice Dressing'. — Take the \(dk of one 
 
 if oil and e^'ji's are cold. After ei^lit liard-]»oile(l e<4'j>', rub through a siev<'. 
 
 tablespoonfuls of oil ha\c been added. mix in a bowl with the yolk of one raw 
 
 Ix^i^in to add alternately, one or two drojis e^ji'; add a jjiiudi of salt, a dash of ca\ - 
 
 at a time, lemon or lime juice and oil, eiine pei)i)er and oneteas])oonful mnstai-d. 
 
 allowing two tablesi)oonfuls juice to each While stirring' <»ne wa.\ with a \\(>(»deii 
 
 l)int of ()il. l^v addinj4' lemon juice and spoon, add slowl\ and alteniatel\ eiu-ht 
 
 oil altei-nat<-l\ , a jelly-like or (»ily eon- tablespoonfuls olive or salad oil and tw(» 
 
 dition is prcNcnted and the dressiim' will tables])oonfuls lemon or lime juice; 
 
 be nice ;iiid smooth. Stir in one direc- lastly add two tablespo(Uifuls tinely- 
 
 tioiioidx'. ,More OI- less oil ma\ l»e added. (diopped olives, parsley and celery ])S 
 
 accordinji' t<» (luantity of dressing- desired. I^^xcellent to sei've with cold asjjaraj^us. 
 
 Eggs. 
 
 rrobal)l\ no art ii-lc ot diet n-ccives more alaise at the hands of the cook than 
 eo;<;'s. They answer admirably as food when properly prepareil. but as usuall\ 
 served are valueless, and the human stonuudi would tlianktiill\ axoid their intro- 
 duction, wen- it possible. 'Cliemii-al analysis of the i'lXiX shows that the white 
 
.MAZDAZNAX llO.MH CUOK liOOK 
 
 l.j 
 
 is almost i)uiv albumen; and that the yolk is composed of allmmen. tats and phos- 
 phates. The yellow color of the yolk is due to a ix'culiar oil. made uj) ehietiy of 
 sulphur and phosphorus, which forms nearly two-thirds by weififht of the perfectly 
 dry yolk. If ej^-j^'s are to be servinl in a wholesome stat<'. it is necessary to pi-ei)are 
 them intelligently, with a thorouj>h knowledo-e of the effect of heat n])(m theii- com- 
 ponent parts. In eookino- ej4-j;'s, it nuist be remembered that albumen is comi)letely 
 coaji'ulated below a tem])erature of 170 degrees Falnvnheit. and any higluM- heat will 
 nuike this substance tough, horny and indigestible. Hggs, being a concentrated 
 food. sh(mld be eaten s])aringly. lii cases of kidney ti-oul»les. gout and rheumatism, 
 they will not be harmful provided they have been hard-boileil or i)oached accoi-ding 
 to instructions following. Eggs, hard-boiled or poached at a temp«'i-atui'e of -JTi 
 degi'ees Fahrenheit, or fried, are deleteri(ms to i)ersons sulfering from these dis- 
 orders, because the all)umen, having been rendered tough and indigestible, ferments 
 easily in the stomach and forms acids poisonous to the system. Eggs should not be 
 eaten when fried, but raw or in custards. ])oiled or jxtached accoi-ding to following 
 
 methods : 
 
 80FT-BoiLiN(4.— This method is not as advisable as those sub-secpient. as the 
 albumen is only partially coagulated and in this state is not so easily digested. 
 Allow one pint of water to each egg. If \<»u wish to boil six eggs, i)ut them in a 
 large pan; take six pints of water, put in a kettle (.)■ pan and bring to steaming 
 point (not boiling), over the tire; pour water over the eggs and set on back portion 
 of stove live to eight minutes. If the water has l)een the i-ight temperature, the 
 
 eggs will be ready to serve. 
 
 HARD-BoiLiX(i.— Put in cold water, bi-ing to 1(0 degi-ees Fahrenheit (about steam- 
 ing point), set on back of stove for forty-five minutes. In this way the albumen 
 witl be reduced to a jellv-Iike sTibstanee, easily digested, and the yolks will be dry and 
 mealv. A double boiler may be used to advantage, tlie temperature l)eing more 
 easily controlled, but the water in outer vessel must be continuously kept near the 
 boiling point, as the contents of inner boiler will be heated to a le:--, degree. 
 
 Pr)ACiiix<T.— Put eggs in water of a temperature of i:}2 to IGO degrees. Have 
 enough water to cover, and as soon as film has formed over yolk an(' Avhite is set 
 and fellv-like. remove from water and serve at once. The use of e'.rg-poachers is 
 advised*. Always keep water below boiling point. Remove the life g«-nn from eggs 
 broken for poaching or cooking puri)oses. as it is heating to the system. 
 
 Custards. — It is preferable to cook custards in a double boiler rather than 
 baking in an oven. If put in a china or earthenware bowl, set in a steam cooker 
 and boil until done, the flavor w^ill l)e found admirable. Do not flavor custards 
 with nutmeg; this si)ice is objectionable because its i)oison<ms properties often pro- 
 duce (diolera morbus. 
 
 SCKAMHLKI) eggs and omelets should be cooked at low telliperatui-e 111 doultie 
 
 boiler, but not fried. 
 
 Poached Eggs on Toast. — Toast slices 
 of whole- wheal or rye bread to a golden 
 brown in a moderate oven; while yet hot, 
 dip them into boiling water for a fcAV 
 seconds; remove ((uickly and la\ on large 
 ])latter. On each slice la\ one poached 
 egg; garnisli with parsley or cress and 
 serve hot . 
 
 Deviled Eggs, — Take six hard-boiled 
 eggs, which have been droi)i)ed into cold 
 w-ater immediately after boiling; peel and 
 cut crosswise, taking care not to break 
 whites. Take out yolks and nib tlieiii 
 with one tabhspoonful olive oil to a 
 smooth past*'; add two tablespooiifiils 
 
 chopped mushrooms and i)arsley flavored 
 with lemon juice. Heat and mix well; 
 then stufl' whites, garnisli with lettuce or 
 water-cress and serve. 
 
 Scrambled Egfgs.— Break six eggs into 
 a bowl: add one pint hot milk and stir 
 (piickly. Add small spoonful eocoanut 
 l)utter and a little salt: cook twenty 
 minutes in doiilile lioiler. 
 
 Poached Eggs With Mushrooms.— To 
 (tne can ninslironiiis jilaeed in sanee])an. 
 add one-halt reasixxniful salt, a dash 
 of caNeiine pepper and a few drops 
 lemon juice. Boil ten minutes, take 
 out mushrooms tind thicken sauc' with 
 
16 
 
 MAZDA/NAN lloMK COOK 1500K 
 
 a littU- Hour, roiir s.-iiicf on plattt'i-. lay 
 ten poached ej»:j?s around the outside, put 
 inushi'ooins in eenlcf: serve hot with 
 toast. 
 
 Cheese Omelet. — Mi.v to a smooth paste 
 thiTr taliicspooiifuls tlonr with one-halt 
 pint niiik. Urat toji'etlier tour ejiji's and 
 oin-l'oui-t li ])onnd of Li'i'ated ohl elieese. 
 A(hl this to tloiii- and milk, heating- 
 liriskly for several minntes. May he 
 rookfil in indi\ idnal dishes set in pan of 
 Itoilin.U' water, or in douhle l)oiler: hoil 
 thirt\' ndnntes. Sci-\-e with catsup oi- 
 tomato sauce. 
 
 Apple Omelet. — Pai-e ami core four 
 lai-ire ai)i)les. l>oil until teiidei- and lad) 
 thi-ou^-h sievt"; l»eat smooth whih' hot and 
 add one tablesi)()onf'ul eoeoauut butter, 
 tlii-ee tahlesi)oonfuls sucjai' and one-lialf 
 teaspoonful ^'round cinnamon. Whip 
 sei)arately the whites and xolks of foui- 
 egji's; add yolks first to the beaten api)le. 
 
 mi.xin;^- well, then the whiles. Tour all 
 into a pudding- dish and hake to a (U'li- 
 cate brown in a moderate oxen. The 
 addition of ])inon laitter impro\cs tla\'or. 
 
 Vegetable Omelet. — Chop hnel\ to- 
 ^•('ther one onion, two heails eris]) lettuce, 
 oi- parsle,\ , and one green pepi)ei-. adding,' 
 a little salt. Mix with four well-beaten 
 e<>'<)'s and three tahlespooid'uls cream. 
 Cook thirty nnnutes in doulile boiler or 
 steam eookei-. Sei've in oian-inal dish. 
 
 Egfg: Plant Omelet. — Pai-e one egy 
 plant and cut in slices; soak one houi'in 
 strong- salt water. Take fi'oni salt watei- 
 and i)Ut in saucepan, adding fresh 
 water, and lioil until tender. When 
 done, mash, and. when cold, add five 
 well-i>eaten eggs. I*ut in double boiler 
 and cook thirt\' nnnutes. Ser\ c on 
 nicelx -l)i-owne(l toast and garnish with 
 parslex . 
 
 Fritters* 
 
 Corn. — To two cupfnls hnly-cliop|)ed 
 green corn, add the well-l)eaten yolks of 
 three eggs, one-half cupful grcmnd toast. 
 one cupful milk, one level teaspoonfid 
 salt, two teaspoonfuls nut buttei-, and 
 the well-beaten whites (»f thl-ee eggs. 
 Mix thoroughly: di'op fi'om spoon iid(» 
 hot oil and fi-y to a golden bi-own. 
 
 Rice. — To two cupfuls cold, well-boiled 
 rice add two cupfuls cracker-dust, two 
 teasi)oonfuls sugar, two teaspoonfuls 
 olive oil, or three teasi)oonfuls eoeoauut 
 butter, one level teaspoonful salt, a dash 
 of ground cinuainou, two well-beaten 
 eggs, one cupful scalded milk. Shape 
 into balls and roll into well-l)eaten v^^^, 
 then into ci-acker-dust and fry to a nice 
 l)rown in hot oil, or cocoanut Inittei-. 
 Sei-\e with ]>eanut or almond butter. 
 
 Tomato. — To one can tomatoes add 
 foui- clo\es. two l)ay leaves, one ta])le- 
 si»o(tnful linelx -chopjx'd ])arsley. j)inch of 
 cayenne l)epj)ei', two tablespoonfuls 
 sci-a]»e(l oinon, one-half cu|)ful toasted 
 breadcrumbs: put in saucepan and cook 
 on lii-e for ten nnnutes. Take otf fire 
 and rult through sie\-e all that is ])ossible. 
 Ketui-n to lire and add three tablespoon- 
 fuls sugai'. one teasjioonful salt, tliree 
 
 tables])oonfnls cocoanut ])uttei'. or two 
 tal)l(\spoonfuls olive oil: wlien boiling 
 l)egins, add two tablesi)oonfuls tioiii- 
 mixed to a smooth paste with a little cold 
 watei': boil two nnnutes, then i)oui- iido 
 slndlow dish to set. When cold and 
 lirm, turn out. cut into slices or vai'ious 
 shapes, I'oll in l)eaten vi!;ii; then cracker- 
 dust and fry to a golden l)i'own in hot 
 oil. (Tarnisli with parsley and sei-ve 
 with catsup. 
 
 Apple. — To one cupful whole-wheat 
 flour, add xolks of two eggs, one-half 
 pint ndlk, one tablespoonful olive oil; 
 l)eat until smooth. Grate slowly thi-ec 
 l)eeled ai)i)les into the ])atter; then add 
 the beaten whites of the eggs. Drop 
 with t<d)lesi)oon into hot oil. Sei-ve as 
 desil'ed. 
 
 Instead of apples, seeded pi'unes, 
 ])eaches ol' otliel' fl'uits nia.\ be used. 
 Put oN'ci- the fruit grape juici' and 
 powdeicd sugar, let stand for one hour, 
 tuiai once, then dij) in battel* as used for 
 ap]»le fi-itters and fry in oil. 
 
 Salsify. — Take one dozen oyster 
 l)lants; tln-ow each piece, as soon as 
 washed and scrajx'd, into watei- t(» pre- 
 \-ent discoloration. Cut into slices and 
 
.>rAZDAZXAN HOMK COOK P»OOK 
 
 17 
 
 boil ill saucei)aii over lii-c until tcndci-. 
 Drain and mash thronjLili colander; add 
 one tablespoonfnl lloui', one level tea- 
 spoonfnl salt, two well-])eaten e<>'o's; mix 
 and drop with si)oon into hot oil. When 
 browiKMl. serve with sauce to taste. 
 
 Banana. — Cut into halves crosswise 
 six peeled liananas, put in dish and 
 sprmkle over one-half cuptul powd(M'ed 
 sugar, then pour on the juice of two 
 large Naval oranges; set in cool place one 
 hour, turning occasionall\ . Koll alter- 
 
 nately several times in beaten egg and 
 cracker-dust and fi-y in hot oil. Serve 
 with sauce to taste. Other fruit nuiy be 
 used in ])lace of banana for variety. 
 
 Bread. — Soak one-half loaf l)read in 
 milk; mash fine and add one tablespoon- 
 ful flour, two well-])eaten eggs, one-half 
 cupful currants or seedless raisins, one 
 grated rind of lemon. Mix well and 
 drop from spoon in hot oil. Fry to 
 golden brown; serve garnished with 
 lettuee or eress. 
 
 Fruits* 
 
 Fruits are nature's jjanacca for human ills. They contain all the medicinal 
 properties needed to kee]) man in a state of health. Their judicious use will "cool 
 the fevered brow and stay the tottering footsteps to the grave." As there is such 
 a great variety of fruits, it is scarcely possil)le to speak separately of every one in a 
 publication with limited space, but a mention will be made of the most important 
 ones indigenous to the United States. Then, too, every person differs from every 
 other i)erson as to temi)erament and tastes, and no fast rule can be given which would 
 govern all cases. Every person must learn by experience when a certain fruit is 
 not agreeal)le. Tlie ])i'incii)al i)roi)ortions of each fruit mentioned will i»e given. 
 and deductions nnist be drawn accordinu'lv. 
 
 Apples, in the ])ast, have oftimes been 
 underestimated as to their royal (lualities. 
 and it is only in late yeai-s that their true 
 values have been universally recognized. 
 The ai)ple may be justly considered the 
 queen of fruits, though of course, this 
 has no bearing on Eve's weakness in the 
 garden recorded by the ancient allegory. 
 The nutritive value of the ai)ple is about 
 14 per cent, and consists chiefly of car- 
 bohydi-ates and vegetable acids. It also 
 contains a generous amount of phos- 
 phorus, which niakt^s it i)articularl> 
 valuable to brain workers and jx-rsons 
 with ner\-ous tendencies; also to children 
 and to the aged. The apples have an 
 additional advantage over other fruits in 
 that they can easily be kei)t on hand at 
 all seasons of the year in a fresh condition 
 without canning. Only the soft and 
 juicy varieties, when rijjc, should l)e 
 eaten raw: those hard and partiall\ un- 
 ripe should be boiled, pai-ti<*ularl\ the 
 variety known as the Ben 1 )a vis. A])ples 
 are rich in iron and ai-e valuabe in cases 
 of aiuemia. 
 
 Apricots ai-e the result of a ci-oss 
 between a ])each and a plum, and offer 
 little of value for food. As a I'ule. the\ 
 
 are woody and often cause distress to 
 those who eat them. 
 
 Bananas are a nutritious food wlu'U 
 ripened in their native haunts, l)ut those 
 sold in northern and remote markets are 
 decidedly unfit to eat. Partial decompo- 
 sition has taken place during the ripen- 
 ing i)rocess, and fei-mentation begins 
 almost as soon as the fruit has been 
 taken into the stomach. Bananas for 
 shii)ment have l)een picked when green, 
 and often stored before rijx'ning in damj) 
 cellars, the odors of which the fruit 
 readily absorbs. The banana contains 
 about 14 per cent nutriment, consisting 
 chiefly of carbohydrates, which, when 
 the fruit is green, is i)i-incipall\ in the 
 form of starch; but in the i-ipening 
 process on the stalk this starch is 
 changed to grape sugar and soluable 
 starch, which form a valuable fo(»d suited 
 to warm climates. The lirown variety 
 is sweeter than the yellow ami of tijier 
 grain. 
 
 Blackberries furnish a vahndde combi- 
 nation of acids. i)hosphates. ii-on and 
 other miiici-als in an organized state; 
 but, as the scimIs and i)ulp ai'c injurious 
 to \ai'ious bodily organs. onl.\ the juice 
 
18 
 
 MAZDAZNAN llO.MK (OUK L5()()K 
 
 slionld be u^('(]. I>()il the 1)('iTit's. strain 
 tlii'oiiu'li llamicl Ii.-il;- ,•111(1 lioltlf the jiiicr 
 ill an unt'cniiciitcd slate; oi- comci-t into 
 jrllx. .Makes a \ er\ refi'csliiiij^' dfink. 
 \aiiial»l(' when tlic Idood has IxM-oiiie 
 impoverished and is h-iekin.L;' in iron. 
 
 Cherries are ■■ food for the u'ods"" and 
 nnieh nii^-ht l)e said of their xahuilih- 
 pi-opei-ties. Snfliee it to sa\ tliat tliey 
 shoidd lie eaten wheiiexcr desired. It is 
 wed to iia\c a (jiiaiititv canned that the\ 
 nia\ he on iiaiid at ad seasons of t he year. 
 'I'lie nnfernieiited jniee makes a vahudiie 
 talile wine. It may lie niach' from jelly 
 ilissolvcd in the nccessarN (|naiitit\ of 
 water to snit the taste. 
 
 Currants whieli are imported in the 
 dried state are seedless, ami therefore 
 hetter than h()nie-t>'i-<)wn vai-ieties, wliieh 
 are nearly all rind and seeds. Only the 
 .jiiiee of the lattei' shouhl lie nsed. either 
 ill t he foiMii of .)ell_\ or bottled in an 
 nnteniiented state. Di-ied eni'i'ants 
 slionld lie thoron^'ly washed liefore lioil- 
 in<i-. I'xiil in tw(» waters. ])oiii'inj4' oft' the 
 first aftei- li\e minutes' use. 
 
 Cranberries make an excellent sance, 
 \aliial>le to s<'rve with nnt pi-e])ai-ations. 
 Itnt should he put thron.uh siexc or col- 
 ander ])efoi-e eat iiii;'. The I'inds are iiidi- 
 cjestibh'. 
 
 Dates, in dried state, contain (12 pei- 
 cent carl)ohydrates. iwv vei-y nntritions 
 and should ])e eaten s])arin<>'ly. Only 
 tii-st-elass (pialities slionld l>e nsed. 
 
 Figs, in dried state, contain 70 percent 
 earltohydrates; they ai-e valna])leas food 
 but should be eaten sparingly. Select 
 for use only those of tli-st (|uality as the 
 cheai)er <;rades contain vast undtitudes 
 of aninnileules which, when taken into 
 the stouuieh, ijroduee violent headaches. 
 The white, su<4'ary deposit, which may 
 easily be seen by the naked eye, contains 
 the aininaleules; they ai-e visi])le only by 
 the aid of a niici'oscoi)e. Kaisins, 
 prunes, dates, eui-i-ants, etc., havinji' 
 these white (le])()sits, should be carefully 
 scriitini/.e(l foi- the same i-eason. 
 
 Gooseberries lia\e no othei- use than to 
 lie made into .iell\ and jam. The see'ds 
 and )imls in all cases shoidd be discarded. 
 
 Lemons are the most valuable of all 
 citi-iis fi-nits and their medicinal proper- 
 
 ties ai-e widely known . To u'et the full 
 \aliies. they shoidd be baked in a moder- 
 ate oN'en until soft, care beinj^- taken that 
 the.\ do not bni'ii oi" lini'st. The action 
 of heat diiriiiL;- liakiiii;' forms oi-i^-anized 
 salic\lie acid, wliicii is a \alnable diapho- 
 retic. In cases of colds and pnlmonaiy 
 disorders, it acts \i-v\ elifecti\-el\ . Only 
 oi-<i'anized salic\lie acid. su<-h as made 
 from citrus fruits. es|)ecially the lemon, 
 or pure oil of wintery'reen. should ever 
 lie used as a diaphoretic; the commei'cial 
 acid, which is unor<4aniz(Ml and made 
 fi-om carb<tlic acid (a coal tar ])i-oduet), 
 is a deadly |)oison and should in no case 
 betaken into the stomach. Lemon juice 
 should tak<' the ])lace of vine<i-ar at all 
 times. 
 
 Nectarines ai-e the i'(\sult of a cross 
 between a plum and a ])ea(di. They Inive 
 little to commend them nioi-e than to 
 .U'ive additional variety. 
 
 Oranges furnish a delicious juice which 
 is refi-eshiuj^' ami vei-y appetizin<4'. May 
 be taken to advanta»;'e in the nioniiug' 
 just befoi'e breakfast. The i>ulp and 
 I'ind should be discarded. Avoid the use 
 of orang'es the rinds of wlii(di contain an 
 oil which i)i'oduc(»s a bitin*^' and stinj^'ing- 
 sensation to the li])s; the juice is jjoison- 
 ous to the s\ stem. The Xa\al is the best 
 \ariet\ . 
 
 Grapes weri' of th<' eai-th when it was 
 young and drank its gloi'ies from the 
 gates of i)aradise. No fruit has more 
 excellent food values than the grape. 
 Fi'om time immemorial it has graced the 
 tallies of the ri(di and pooi' alike, and 
 furnished them with Mine unequalled by 
 the nectar of the gods. Bread and wine 
 ai'e still the (diief articles of diet of 
 many who li\c in the ( )i"ient . The salts 
 and acids whi(di this fruit contains enrich 
 the blood and do nuicli to keep it in a 
 state of i)urity. The seeds and rind are 
 indigestible and should not be eaten. 
 A glass of wine taken at each meal 
 instead of coffee or tea would "oiien wide 
 the jxu-tals of the mind and let the light 
 of I'cason in." In speaking of wine, the 
 nnfermented grape juice is meant; that 
 which has been impregnated with fer- 
 ment is not a food, though, in some 
 cases, it ma\ be used as a nietlicine. 
 From the inlinite variety of grapes, 
 (dioices ma\ l)e made to suit anv taste. 
 
MAZDAZXAX HOME (M)()K liOOK 
 
 19 
 
 Avoid tlic variety known as the 
 "Catawba:" tlicy aiv i)oisonous toniaii\ 
 persons. 
 
 Peaches, ])erfectly ripe and of j^'dod 
 qnality. are wholesome in niodci-atc 
 qnantities: if (^aten t>'reen, form a sul).je('t 
 for anotluM' ""Tale of Woe." Tlie fnz/y 
 skin slionld always ])e i-emoxcd fi'oni a 
 peach before eatin<i': if taken into the 
 stomach, it often canses convnlsions and 
 great distress. Peach kernels contain 
 hydrocyanic acid (a deadly jjoison) in a 
 very weak solntion, and if eaten in 
 qnantities. i)]'odnce deleterionse effects. 
 The kernel of the i)lnm, cherry, apricot, 
 nectarine and bitter almonds also <'ontain 
 poisonons ])ropei*ties and slionld not be 
 eaten. 
 
 Pears, in most cases, have a woody 
 fiber which is indifj'estible. Those varie- 
 ties wliicli are .inicy and tender, and 
 which are not i^rainy, may be eaten 
 occasionallx to advantage. The chief 
 vahies are in tli<' juices which contain 
 organized mineral salts, such as iron and 
 sodium, also i)hosi)liorus, etc. 
 
 Plwms c(»ntain an acid which is injui'i- 
 ous to the digestive organs of many 
 })ersons. and should not 1)6 eaten w'hen 
 deleterious etfects are noticed. Prunes 
 are a very nutritious fruit and should be 
 eaten whenever desired. They afford 
 the highest nerve and brain food, sui)i)ly 
 heat and waste, but are not muscle 
 feeding. In all instances when dried 
 prunes are usimI. pour off the first water 
 after cooking ten minutes: add fi-esh 
 boiliuu' water to conci- and Itoil six to 
 
 eight hours. This makes them tender 
 and very delicious. In all cases the first 
 watei' slK)uld lie lemosed. as it eai'i-ies 
 away the sulphur and alkali used dui-ing 
 the process of drx ing and preparing for 
 the market. 
 
 Pomegfranates, though indigenous to 
 the Orient, ai-e successfully grown in tiie 
 warmer jxtrtions of tin- United States. 
 They ai'<' very delicious, though they 
 contain no known medicinal properties. 
 
 Raspberries, like blaekben-ies, should 
 be used only for making wines and 
 jellies. Tlie seeds and pvdp affect the 
 digestive organs in such a wa>' as to 
 cause great distress. They should not, 
 in any case, be giv<'n to invalids or con- 
 valescents. The juice is very refreshing 
 and may be freely used. 
 
 Strawberries are ver\ Ix'ueficial. and 
 make their appearance in the spring and 
 early summer in time to be of great 
 value as a bh)od purifier. The>' should 
 be freely eaten, but well masti(*ated to 
 reduce the seeds which might, in som<' 
 instances, cause distress to the stomach. 
 Strawl>erries are rich in iron. 
 
 Pineapples are from "the garden of the 
 gods." They furnish a fo<»d of great 
 value to those who live in troi)ical climes. 
 The juice is very soothing to the diges- 
 tive organs, and numerous cases of 
 chronic dyspepsia have l)een completely 
 cured by its use. When canned ))ine- 
 apples are used, select those which have 
 been preserved in glass jars in preference 
 to the ones in tin cans, as the acid forms 
 a ])oisonous oxide in the latter case. ^ 
 
 Jellies* 
 
 .\s an art icle of food, jellies may be eaten occasionally. In many cases they 
 cause a disturbed condition of the stomach, and persons with ol)ese or diabetic 
 tendencies should cai-efnll\ a\<»id their use; also candies, syrui)s and sugar. -Jellies 
 ma\ be used to advantage in making refreshing wines l)y dissolving in sufficient 
 cold water to dilute to taste. Serve in glasses after a meal. Space forbids the 
 giving of i-ecipes for making the various fi'uit jellies. Select the fruit desired, boil 
 in i)o]-<-elaiii oi- graniteware kettle, adding a little water if necessary, until soft: 
 strain and mash through a suitable cloth, fiannel preferred, and allow one pound of 
 granulated sugar to each ])int of juice. ]>oil again for five minutes, then ;idd the 
 sugiU- and boil until it jellies. All jellies should be |)i-eser\-ed in glassware, nexcr 
 metal, and should be kept in a cool, dark i)lace, free from danqjuess. Light is very 
 destructive to th<'ir keei)ing ipialities. The use of jellies by ])icnic and camping- 
 out pai'ties t'oi- making a]ipeti/iiig di-inks. must l»e tried to be appreeiated. On 
 
20 MAZI>AZNA.\ llO.MK COOK I'.OOK 
 
 tlu'sc occiisioiis a tpin])tinu' liiiicli will lie o-ivrn additional relish by an acconiijaning" 
 fruit juice of coveted tla\(>r. I'luin jelly sliould iiol he used. ;is the fruit aeid too 
 often causes aeidulaliou of the stomach, with followiuLi' pain and ilistress. 
 
 Meat. 
 
 That meat is not food f<»r man. needs not to lie foi'cefuily ])i-esente(l totliecnlt- 
 ni-ed and intellectual mind. This fact is as readily recoo-ni/ed l)y tliosc luiving 
 refined sensil)ilities. as the simple law that i)urit.v cannot enuuate from de^'i-adatiou. 
 Flesh eating' is a remnant of man's ])y<;'on(' bai'harism which sliould he lon.u' for- 
 }4'ottt'n. At the dawn of the twentieth centuiw the oi-icnt ii.uht of wisdom more 
 foreefull.N hci-alds forth the admointion that num must cease to detile (Jod's temple. 
 The so-called reli^'iouists, who "'pra\ in high places" and strive so earnestly to 
 show their fellow-men the i-iyhteous road which leads to peace aud everlasting life, 
 foro'et that they should first seek purity in themselves Ix'fore they ji'uide the erriujj 
 ones alon»>' the narrow way. Purity of mind can only follow pui-ity of body, and 
 lofty sentiments and ideas cannot eminate from poik chops, sausa^ivs or chicken 
 fricassee. The eatin<i' of meat, in many instances, has been the cause of ^i'l-eat dis- 
 tress in social and family circles; and it has been known to chanu'c affairs of state 
 and i)lun<»e whole nations into i-uin. It is well known to students of history that 
 the dinner eaten by Xepoleon the (ii-eat just lit^fore the battle of Leipsic ])roved so 
 indiy:estil)le that the monarcli's brain )>ecame confused, and. as a result, the battle 
 was lost. The eel stews of Mohannned II ke])t the whole em])ire in a state of nerv- 
 ous excitement, and one of the nu';it pies which Kin^' Philip failed to digest caused 
 the revolt of the Nt^herlands. The immutable law of evolution has desi<>ned that 
 life must jiass fi*om the miuei-al kint>'dom to that of the vej^'ctable, and from the 
 veg'etable kiuf^dom to that of the animal. Alan's trans<>'i*essiou of this law by the 
 eatin<>- of flesh has brouo'ht the human race to a state of degeneracy which time and 
 righteous living alone can change. "Thou shalt not kill,'' is a divine connnand- 
 raent, given to man at the dawn of his creation to guide him in a life of righteous- 
 ness and imrit.v. Closes endxxlied this same commandment in the law which he 
 foi'undated to govern the children of Tsrad. The ]ienalt.\' foi- its (lisol)edience has 
 always been the same, — death. "Thou shalt not kill" is not confined to man alone, 
 l)ut governs the entire animal kingdom. Tiie killing of an ox is a transgression of 
 the law the same as the killing of a man: the i)enalt.\' remains the sanu'. Kill not 
 at all. and eat not that which has l)een killed. The eating of flesh will not build 
 up cellular tissue in man; this can only l)e done by a vegetal)le diet. Flesh foods 
 load the blood with impurities and cause rapid disintegration, making of man a 
 walking graveyard and a human garbage l)arrei. If man did not eat ])otatoes, 
 white .^■east bi-ead. and meat, nor use narcotic beverages, such as s])irituous li(|Uors, 
 tea. and coffee. !)() pei- cent of the evils existing toda\ would be renio\"ed. 
 
 Nuts. 
 
 The pro))cr food foi- man is an intelligent cond)ination of fruits, grains, nuts 
 and \'egctal)les. Au infinite variety ma.\' be secured suited to all conditions and 
 occasions. Fi-uits. on aei-oimt of t heir peculiai- construct ion. should not be eaten 
 with vegetables, but with nuts or grains. Nuts, becaust' of tlieii- oily nature, 
 should ])e used in combination with fruit, the acids of the latter aiding gi-e;itly in 
 digestion. The> ma\ be used to great advantage with vegetaltles and gi-ains. 
 Pojicorn eaten with black walnuts or hickoi-y nuts foi-ms new flavors wliirh are deli- 
 cious and aitpeti/ing. Nut prc])arations are very wholesome, but should be used in 
 small (juantities as they ai'c a condensed food. Fveiw family slnadd have a haiul 
 mill with which to gi'ind cercMls. nuts, \-egetaltles. etc.. and nian> dclicai-ies may 
 
MAZDAZXAX HOME COOK BOOK 
 
 21 
 
 he easily and {•heai)ly made at lioiiie. Tliose wlio ai-e ])e<iiiiiiin<4- t<» see tliat iiieat- 
 eatiiiji' is not eondueive to healtliful coiidilions of mind and ]»ody, will find nut i)i-ep- 
 arations a valnable aid in niakin.u' a radical elian<>-e to ve<>vtai-ianisni. Tlir follow- 
 in»>' i-e('ii)es will aid in suji'ijcstinji- vin-ions other nut dislies. 
 
 Pinon Butter. — Koast and 
 
 •iTind pine 
 nuts and i)repare same as other nut l)ut- 
 ters. Very fine foi- fiavoi-in^' soups, etc. 
 
 Filberts. — Blanch same as almonds. 
 Place in moderate oven for a few min- 
 utes until dry and ci-isp. (Jrind to fine 
 meal on mill. I'sed same as others. 
 
 Brazil Nut Butter. — After shellin-4'. 
 hlanch and roast fVn- a few minutes in 
 moderate oven. Grind to very fine meal. 
 Used in small quantities, gives a deli- 
 cions flav(n- to eeival iireparations. Px't- 
 ter when freshly i)repaT'ed. 
 
 Walnut Butter, — Use the papei--sliell 
 English walnut. After shelling, blanch 
 same as almonds. I'ut in oven until 
 slightly In-owned, then gi-ind to fine meal 
 on mill. Pack in air-tight glass jars and 
 set in cool ])lace. May be used Avith any 
 frnit or grain dish. 
 
 Hickory Nuts. — After l)eing shelled, 
 set tlie kernels into moderate oven for a 
 fcAV minutes, then grind on mill. Pnt 
 in air-tight glass jars and set away in 
 cool place. A little nut oil may be added 
 on top, if desired. Very fine for ftavor- 
 ing s()U])s, symposia and other dishes. 
 
 Peanut Butter. — Roast a quantity of 
 shelled peanuts in moderate oven for 
 about thirty minutes, enough to give 
 them a brown color; remove the skins 
 when cold and grind in a mill to fine 
 paste, the finer the better. A splendid 
 l)utter for bread, and sandwi(*hes; very 
 fine for fiavoring soups, sym])osia, etc. 
 
 Peanutta. — Put a (jnantity of shelled 
 l)eannts into a sIoav oven for twenty min- 
 utes. Do not allow them to g(4 brown. 
 Take tliem out: when cold the l)rown 
 skins mav be easily rul)bcd oft*, (irind 
 
 to a fine, smooth paste on a mill. I'ut 
 three cupfuls ground ])eanuts into a 
 sauce pan; add five cn})fuls watei- and 
 boil over slow fire, stirring frequently, 
 for foi-ty-five minutes. Pour into por- 
 celain (lisli and set in cool place. Very 
 fine in soui)s, in cereals, synqxtsia. or as 
 butter to si)read on bread. 
 
 Chestnuts. — The large Italian or Ajjpe- 
 nine <'liestnuts are the best. l>oil them, 
 when fi-esh, for twenty minutes, then 
 bake in hot oven for ten minutes, or 
 until mealy; punctnre shells with knife 
 or fork to i)revent 1)ursting. Peel and 
 grind into fi(mr. Put into jars and set 
 in dry place; will keej) indefinitely. May 
 be used in soups, symposia, bread, grains. 
 
 Almond Butter. — I'se the paper-shell 
 sweet almonds. After shelling, blanch 
 and set them in oven until thoroughly 
 dry and hard, then grind to fine meal on 
 a mill. If desired, they may be previ- 
 ously roasted, aftei* blanching, in a mod- 
 erate oven until a golden In-own before 
 grinding. Pack in air-tight glass jars. 
 Very delicious for si)reading on In-ead 
 and for fiavoring cei-eal dishes. 
 
 Butternut and Black "Walnut Butters. 
 All pi-(q>arations from these nuts are bet- 
 ter in a fresh state, as they do not keep 
 long without becoming rancid, (irind 
 aftei- shelling; used for fiavoring same 
 as othei- nut butters. May be slightly 
 browned in oven before gi-inding, if 
 desired. When eating black walnuts and 
 l)utternuts, they should be acconqianied 
 l)y a generous (pumtity of pop corn. 
 This i)revents the ri(di oils from laying 
 too heavily on the stomach and jtossibly 
 causing distress. 
 
 Oil 
 
 S» 
 
 Animal oils should not be used hi'cause they pollute the blood and ai-e indigesti- 
 l)le. P^oi- this reason all foods mixed with them partake of the same conditions. 
 The feeding of childi-en with i)otatoes tried in animal oils is little short of crime, 
 because the results are e((ual to those of poison. The same is true of meat, white 
 yeast bread and nai-cotic beverages. Another objection to the use of animal oil 
 for frying is its lia1)i!ity to become overheated, liurnt fat contains acrolein, an 
 iri-itating and highl\ -poisonous li(pii(l dexcloiied during Inii-ning. \'eg('table oils 
 
9'> 
 
 MAZDAZNAX llOMK COOK I'.OOK 
 
 will witlist.uul ;i iiiucli lii^hci- t('iiiiK'r;itui-t' before Itiiniiiij^'. Their use in this book is 
 alvv;i\s iiiteiuled. and thei-e ai"e nian> varieties on tin' market whieli ai'e ])re|)are(l 
 esi)eeiallv for enlinary i)uri)<tses. They are nnieh eheai)er in the ciid tliaii aninial 
 oils and far more wholesome. Olive oil. cotton-seed oil, and eoeoaiiut oil are now 
 to be had at alninst aii\ proiiiiiienl market phu'c. 
 
 Pickles and Catsups* 
 
 Pickles should l»c eaten \cry sparinj^lx , and, if possible, not at all when jire- 
 pared witli \ inej^ar. as this condiment is deleterious to <i healthful condition of the 
 stomach. Cucumber pickles are (piite harmful because they are difficult to (li<i('st 
 when i)reserved in \ ine,uai-. 
 
 Pickled Beets.— P>oil beets until soft: 
 peel and slice them, then pom- on lemon 
 juice while tlie\ are hot and set away to 
 pool . 
 
 Indian Chetney. — Pare, core and chop 
 in suuill s(iuare pieces half a pound of 
 sour api)les: add one-half jxtund each of 
 tomatoes, brown sn<;ar, stoned raisins, 
 one-fourth pound each onions and j^'arlic, 
 and two ounces each cayenne pep])er and 
 ground u-inj^'ci-, and one (juart lemon 
 juice. Mix all well to^'etliei- and put in 
 eloselx -covered jar. 
 
 Piccalilli, — Cut one peck of j^i'een toma- 
 toes and six onions in thin slices, pack 
 in layers in earthenware jar altei-nately 
 witli one teaeupful of salt. Let stand 
 over ni^ht: in the mornin*^' pour off 
 li(|ui(l that has formed, add four green 
 pepi)ers ami choi)all fine. Put the whole 
 in a ])ocelain-lined kettle with one ]»int 
 of ])ure eider vinegar (or lemon juice) 
 and a tablesi)()onful each of cloves, ein- 
 uanu»n, and white mustard seed. Cook 
 until soft and sweeten to taste. Pack in 
 earthenware oi- glass jars and set away 
 in cool, di-y ])lacc. 
 
 Tomato Catsup. — Scald, peel and core 
 a peek of sound, ripe tomatoes. Mash 
 as if for stewing. Season with one 
 tablespoonful ground cinnamon, one-half 
 teas]ioonful ca.xennc pep])ci'. one table- 
 
 spoonful each of cloves, allsi)iee and 
 nuu'e, and three large onions cut very 
 tine; salt to taste. Put all in porcelain- 
 lined kettle to boil; when tomatoes are 
 thoroughly cooked, rub them through a 
 sieve to get out the seeds, s])ice. etc. 
 After straining return to kettle and boil 
 until thick like cream. Set aside ami 
 when cold ])ut into (dean bottles, tilling 
 each to within one-half inch of the cork, 
 then i)ouring in on to)) of each a tea- 
 si)0()nful of salad oil . The bottles should 
 be kei)t in a cool, dry i)lace, resting on 
 their sides. 
 
 Persian Pickle. — Take one (piai-t of 
 small green tomatoes, one <imirt of small 
 onions, one (piart string beans, om^ eauli- 
 Hower. one cui)ful nasturtium seed, two 
 (puii'ts pure ci(U'r vinegai', two i)oumls 
 sugar, two ounces tuiMiieric. two ounces 
 nuistard seed, one cujjful olive oil. two 
 (miu'es ground mustard. Par-boil the 
 onions, beans, and canlitiower separately : 
 l)ut the nasturtium seed and green toma- 
 toes in bi-ine for twenty-four ho;n*s; heat 
 vinegar, mix tumeric and nuistard in a 
 little cold \inegai-, add to hot vinegai'. 
 stirring with wooden spoon until thick, 
 then add oil. sugar and nuistard seed. 
 Cook four minutes and i)our ovei- i)i-e- 
 l)ared vegetables. Pack in carthcnwai-c 
 or glass jars. 
 
 Pies* 
 
 There can l)e lu) obj<'ction to the eating of pic^s if they ai'c well baked and their 
 crusts do not contain aninud oils. Dotighy pies of ghostl\ hue, flavored with 
 the extract of swim* adi])ose tissue, can scarcely be expected to answci' as an aftei-- 
 dinner relish foi- every hungi-y m<irtal. in the making of i)ic crust, use only vege- 
 tal)lc oils, such as oli\e. cotton-seed or cocoauut. Clai'ilied l)Utter ma\ be used. 
 
 LofC. 
 
MAZDAZNAN HOME COOK BOOK 
 
 23 
 
 but it is considered ()l)j(M'ti()n;d)l(' on account of its indiuvsti])ility. Persons sul)ject 
 to liver and stoniacli disoi-dei-s sliould not use it, nor any other animal oil, for that 
 matter. Admixtures of animal fats and stai-cli. such as ])ies, pastry, etc.. should 
 not be ^iven to children. Always bake pies until both upper and lower crusts are 
 a o-olden brown, otherwise they are iudigestilde aud lay hea\il\ on llie stomach. 
 The human stomach has develoiied beyond the diuestino- of raw slai-<-h, and atten- 
 tion to this fact will alleviate much sufferin<4'. Students, and others, in the school- 
 i-oom will sooner or later pay the penalty foi- the continued eatiu"- of noon-day 
 lunches composed of white ])read ancl half-baked pie im])re<>'mite(l with animal fats. 
 
 Pie Crust, — Sift to,u'etlier one (piai't of 
 tloui" with one teaspoonful salt; add tw<»- 
 thirds cupful cocoanut, olive oi' cotton- 
 seed oil. workin<4' it in thorou<>-hly ; then 
 pour in o'radually one cupful cold watei*. 
 Knead into firm dou^'h with least possible 
 liandlinj*'; roll out on floured board to 
 tliin slieet and lay on graniteware pie 
 jtlates. Before putting- in the ])ie mix- 
 tui-e, wet the crust dcmgh when in the 
 l)Iates with beaten white of an egg to 
 pi-event juices soaking through and mak- 
 ing crust soggy. Bake pies in moderate 
 oven, being careful to brown the lower 
 as well as upi)er crust. 
 
 Apple. — To make an apple pie that is 
 a charm, it is necessary to use finely- 
 flavored and tart ap])les. Pare and core 
 them, put them with a little water into 
 a graniteware sancei)an over the fire and 
 boil until soft. Add sugar to taste and 
 lieat to smootli cream. Put generous 
 quantity into each crust-lined plate, add 
 a dash of ground cinnamon, put on ujjper 
 crust aud bake in bi-isk oven to golden 
 brown. 
 
 Apple-Custard. — To each cu})ful of 
 ai)i»le sauce, add two well-beaten eggs 
 and one-half cupful fresh milk. Fill 
 crust-lined i)lates, sprinkle on a little 
 grouml cinnamon, or add vanilla fiavor- 
 ing, cut strips and lay crosswise, then 
 l)ake in oven. 
 
 Cocoanut-Custard. — This vai-iation is 
 made ])y adding grated cocoanut to the 
 custai'd l)efore l)aking. Treat same as 
 custard i)ie. If shredded cocoanut is 
 used, it should be boiled in milk until 
 soft. 
 
 Custard. — Make custard of three well- 
 1)eaten eggs, two tal)lesi)oonfuls white 
 sugar and one pint sweet milk, using 
 llavor to taste. Put in ci'ust-lined ])lates 
 and bake in slow oven. When done, 
 take out and si)read ovci- with the beaten 
 whites of eggs and sugar, i-i'tui-ii to oven 
 
 and bake until sliglitlx bi-owiied. Set 
 aside to eool. tiiell se|-\'e. 
 
 Date. — S<»ak one i)ound of dates over 
 night, stew until tln-x- can be mashed 
 through a sieve. Mix with one (juart of 
 milk, three eggs, and a little salt. Bake 
 with under, crust only in moderate oven. 
 This amount of filling will make three 
 pies. Figs may l)e used in phice of dates 
 for variety, but they will need to be 
 finely chopi)ed. 
 
 Fruit. — Select fruit desired, such as 
 grai)es, peaches, plums. ])ears. etc., stew 
 them well done; iiut l)etween two crusts 
 and bake to golden l)rown. Flavor with 
 gi'ound cinnamon or use extract to suit 
 taste. 
 
 Lemon. — Soak one-half cupful ci-acker- 
 dust for one houi- in one cui)fnl milk. 
 Cream together one-half cupful powdered 
 sugar two tal)lesi)oonfuls cocoanut butter 
 or olive oil. whij) in the beaten white of 
 one and yolks of three eggs, reserving 
 the remaining wliites for a meringue. 
 Add the juice and grated riml of two 
 lemons, then the so.dvcd cracker-dust. 
 Pour all in crust-lined plate and bake iu 
 moderate oven to golden brown. Make 
 a mei'ingue of the whites l)eaten with two 
 tablespoonfuls of powdered sugai-. \Vlien 
 l)ie is done. s))i'ead over the meringue, 
 return to oven long enough to harden. 
 Sei've cold. 
 
 Strawberry. — Put ciust in plate, bake 
 in oxen until nicely l»rowned. Takeout 
 and till with fresh. ri])e straw])en"ies; 
 spi-iidcle with tinely-i)ow(lered sugar, then 
 spread ovei" the entire pie the well-beaten 
 whitt'S of eggs and sugar. Put again in 
 oven and bake until slightly browned. 
 Use no to]i <'rust. 
 
 Mince. — Make a mock mince meat as 
 follows: Take one pound of washed and 
 di-ied cui-rants. one pound seeded raisins, 
 one i)ound tinely-cut citron, one i)ouud 
 sugar, one-half teas|)oonfu] salt, the juice 
 
 l^J 
 
24 
 
 :\IAZT)AZXAX HOMK COOK I'.OOK 
 
 and ;i little ^r.-itcd i-iud of two or;iiiK'fs, 
 the juiiT .111(1 uratcd rind of one lemon. 
 one (|u;itt ucnpe jnice, one teaspooiifnl 
 tjronnd einnanion. one teaspoonfnl niaee, 
 one i»int linel\ -(•lioi)ped apples and one 
 ])inf ji'i-onnd roasted peannts; mix well. 
 This amonnl is suHieient tor six yood- 
 sized pies. Put lietween two ciMists and 
 bake until nicely browned. 
 
 Orange. — I>eat fo^'etlier the volks ot 
 foui'ey^s and eiyht tablesi»oonfnls sn^'ar; 
 add the jniee and j^'rated I'ind of two 
 oran<«vs and two-thirds cupful milk. 
 Bake for thirty minutes in an undei-ci-ust. 
 For nierinyne, beat whites of the four 
 e^o-.^ with four tahiespoonfnls powcU'red 
 su^^ar to firm i)aste. sjjread ovei" top of 
 pie when done, tlien return to oven and 
 bake until delicately browned. Serve 
 cold. 
 
 Pumpkin. — Stew the ])nnii)kin until 
 soft, then press throug'h sieve. To one 
 
 (piai't of pumi)kin allow two (juai'ts of 
 nnlk and six ej.iiis. iJeat the t-^'u^s well 
 ami stii- into the milk, addinj^' t^radually 
 the sifted i)nmpkin. Add one teaspoon- 
 fnl cocoanut butter or olive oil, a little 
 salt, one teaspoonfnl <i-round cinnamon, 
 and sweeten to taste. Poui- into ci-ust- 
 liiied plates and bake in (piick oven. 
 When done, take out and spread over 
 each pie a j^-enerous amount of well-beaten 
 thick, sweet ci-eani and jwwdered suj^-ar; 
 I'ctui-n to oNcn until a delicate l)rown film 
 has formed. th<'n take out and set awa\' 
 to cool. 
 
 Rhubarb. — l*oui- boiling' water 'over 
 two teacupfuls ch<)j)i)ed rhu])arl), drain 
 off the water after tive minutes ; add one 
 teacupful sugar, yolk of one eg<i', one 
 teaspoonfnl of eoeoanut butter, or olive 
 oil, one tablespoonfnl tioni-, and three 
 tablespoonfnls water. Put between two 
 ci'usts and bake to li<iht l>rown in a mod- 
 ei'ate oven. 
 
 Puddings. 
 
 It is, indeed, a trite, but old, sayin^' that '"the proof of the i)uddin<if is in the 
 eating." Too often the testimony is dearly-l)ought, espeeially when the bui-den of 
 proof rests on the digestive organs like unto a nightmare. Pure and fresh ingredi- 
 ents, othei' than animal, ])lace(l in the hands of an intelligent cook may be resolved 
 into '"a mid-sunnner-night's di'eam," with all the parai)hei-nalia to match. The 
 ommission of animal fats and coi-n oi- othei- starcdi, sago, tai)ioca and arrowroot, from 
 l)nddiiigs will be a decided moxc towai-d rolibing Ihem of their gi-eatcr e\ils. 
 
 Orangfe-Custard. — Beat well tog<'tlier 
 yolks of six eggs and one-half cupful 
 powdered sugai". Add two cupfuls 
 orange juice and grated rind of one 
 orange. Put into individual dishes and 
 cook in steamer until solidified. th(Mi set 
 away to cool. 
 
 Steamed Fruit. — <)iie <-upful seedless 
 raisins, one-half cupful tinely-chopped 
 eiti-on peel, one-half cupful linel\- 
 eh()|)ped or gr()und almonds, three well- 
 beaten eggs, one tablespoonful eoeoanut 
 buttei-. ()]• olive oil. foiii- cu})fnls craekei-- 
 dust; mix all together ,iiid add sutlicient 
 milk to make stitil' i)aste. I'ut in ])an 
 and cook in steamei* for two honi-s. 
 Sei'\-c while hot with snital)le sauce. 
 
 Plum. — One cu})ful milk, one cupful 
 mai)le molasses, one i)iut well-(dioi)ped 
 seeded raisins, one tablesiKxmful cocoa- 
 nut l)utter. one teaspoonfnl each cinna- 
 
 mon and cloves. Use sufficient tionr, in- 
 to which has been sifted one-half tea- 
 spoonful baking powder, to maki' alxnit 
 the consistency of soft ginger-bi-cad. 
 Have l)ag in which it is to be boiled 
 scrni)ulously clean and hefoi-e using dij) 
 it in hot water and sprinkle with Ihmr. 
 Poll for three or four iioui's, suspending 
 l)ud(ling in jtot. Water should l>e boil- 
 ing when i)nd(ling is put in and must be 
 continued for the entire cooking jx'riod. 
 S!'r\ (■ with sauce to taste. 
 
 Chestnut. — Poll chestnut meal with 
 fruit sauce for ten nunutes.then set awa> 
 to cool. Serve garnished with sliced 
 oranges in sauce dishes. 
 
 Apple Cobbler. — Pine a deep granite- 
 ware dish with pie-crust dough: till dish 
 with sliced tai-t ajiples. and sutticient 
 sngai- to sweeten to taste. Sprinkle over 
 the to|i a small (juantitx of gi-ound cin- 
 
MAZDAZXAN HOME COOK P,OOK 
 
 iiainon. Put on upper crust, cutting' in 
 slits to allow steam to escape, and set in 
 moderate oven and bake to a <>'olden 
 l)rown. Serve with cream sauce to suit. 
 Sliced peaches or other fi'uits iiia\ he 
 substituted for apples to give \arict\ . 
 
 Cocoanot* — One-half pound sugar, oiie- 
 lialt pound grated cocoaiiut, two tal)le- 
 spoonfuls cocoanut l)utter, one (Mi]tful 
 cracker-dust, two eggs, one (|iun-t milk. 
 Add milk to cracker-dust, then t'ggs, well 
 beaten. Mix all together, flavor with 
 vanilla and bake in graniteware dish. 
 Sei've witli sauce to suit. 
 
 Chocolate. — To one quart milk add one 
 cui)ful cracker-dust, three well-])eaten 
 eggs, one cupful sugar, one teaspoonful 
 vanilla, two squares chocolate, melted. 
 Mix well and put into graniteware dish 
 and bake till nicely l)rowned . Serve with 
 or without sauce. 
 
 New England Bread. — Into a three- 
 quart pudding dish l)reak five fresh eggs, 
 beat until light ; add one-fourth teaspoon- 
 ful salt, two cupfuls granulated sugar, 
 two cupfuls well-browned l>read crum1)s. 
 two quarts fresh milk, one tablcspoonful 
 cocoanut butter, or olive oil, onc-lialf tea- 
 spoonful cinnamon. Bake in moderate 
 oven about forty-five minutes, or until 
 no longer milky, testing fre(|uently with 
 a knife. Do not bake pudding too long 
 
 as t(t(> imicli 1)aking will spoil it. When 
 done, spread ov(m- top a thick layer of 
 currant or otlici- jilly and over that a 
 meringue made hy heating whites of two 
 eggs with i)ulverized sugar: rei)lace in 
 oven until delicately bi-owned, then 
 remove immediately. In all bread pud- 
 dings, care slionld be taken to have 
 (•i-timl)s w<'ll-br(»wned, as the soft portion 
 of ])read becomes d<mghy when soaked in 
 milk or other liquid and will have a raw 
 taste. 
 
 Queen Custard. — ^lix with one (piart 
 frcsli milk tlic wt-ll-beaten yolks of four 
 eggs, two tablesi)oonfuls almond meal, 
 one-half cupful sugar, one cui)ful fitiely- 
 ground cracker-dust, a little gi-ated 
 orange or lemon peel, pinch of salt. 
 Put in graniteware dish and set in steam 
 cooker for one hour. Beat whites of the 
 four eggs with i)owdered sugar; s])read 
 over top of i)udding when done, then set 
 in oven until meringue is crisj). Take 
 out and set aside; serve when cold. 
 
 Nut. — To one quart milk add two cu])- 
 fids cracker-dust, three well-beaten eggs, 
 one cu])fu] sugar, one-half cupful oi-ange 
 juice, three tablespoonfuls almond oi- i)ea- 
 nut meal, pinch of salt. Mix all well 
 together, put in graniteware pan and 
 ])ake in moderate oven until nicely 
 browned ; or may be put in steam cooker 
 for one hour. Serve with sauce to taste. 
 
 Salads. 
 
 Salads made without vinegai- oi- strong spices ni-e ai)pctizing and (piite whole- 
 some. They should l)e eaten onl\- in moderate (piantities, and with nutritious nut 
 and g]-ain foods form a valuable ad.junct to a well-balanced meal. A little study 
 of theii- nature and qualities will enhance their value. In making salads do not 
 mix fruits with vegetables. Nuts may be used with eithei- fruits or vegetables. 
 
 Tomato. — Select smooth and large 
 tomatoes, scald them, skin (piickly and 
 dro}) into cold water to chill. Slice them 
 and i)ut in layers alternately with the 
 following: Chop finely a small (piantity 
 of onion, parsley, and cress, and mix with 
 mayonnaise dressing. Serve on ]»latter 
 and garnish with lettuce leaves or cress. 
 
 Nut-Celery. — Put one cupful shelled 
 walnuts in saucepan, add two slices of 
 onion and one-half teas])oonful salt: 
 <'Over with boiling water and i»oil tliii-t\ 
 
 minutes, then throw into cold water to 
 l)lanch : dr> on towel and rub oft' the thin 
 skins. Mix nuts with tAvo cupfuls sliced 
 celery and add French dressing to suit 
 the taste. 
 
 Cucumber. — Peel and cut crosswise 
 into very thin slices four medium-sized 
 green cucumbers; lay into largt' bowl 
 and mix thorougly with one teacujjful salt, 
 ("ovei- and let stand one hour, then wash 
 ([uickly ill two waters to remove salt. 
 .Mix two tahlespoonfuls lemon juice with 
 
20 MAZDAZXAN lloMK CooK I '.()() K 
 
 one ciiiil 111 thick, swcrt ('i-c;iin ;ni(l poiif ;iii(l ^jiriiisli witli two luird-lMiilcd cu'i^s 
 
 over tlic sliced ciicimilicrs. The sonUinj^' rut into thin slices jiiid I he ci-isix'd h-aves 
 
 of eueumliers in salt t'oi- one honr etit'ect- of one head lettin-e. 
 
 uallv reinoNcs the ))()isoiH»ns acids which _, , ,. , , ■ i i 
 
 ,; ,, ,1 , INasturtium. — Sheet wo haf(i-hoilc(ley'""s 
 
 so tiHMineiitix cause clioiei-a niorhns. }■ \ v \ ii i i *, i i «^ 
 
 ' • (>\'er a dish or sliredded lettuce and dot 
 
 Lettuce.— Wash and l.ivak the leaves with nastui-tinni t1(»\vers. Serve with 
 
 from two lar^v lettuce heads, iiay in a French dressiun'. 
 plattci- and jjour o\er suitable di-cssiiiLi'. 
 
 Garnish with hanl-l.oiled .■u-s. Nut-Fruit.— I'nt one i)ound blanched 
 
 II- 11 l<]nj;lish walnuts in bowl: peel and core 
 
 French Fruit.-Peel au.l slic.- thinl.v f,.ur tart apples, then cut them in verv 
 
 two Naval oran-es: add same amount ot ^,,,.,,i ,.^^,,^.^ ^^-^^ ^.-^j^ ,,,j^^^ ^1^^,^^ .^^i;i 
 
 sheedp.neai>!.le and three tablespo(mtuls ^^.^leient Nice dressin- to suit taste, 
 
 finely-chopped blanched almonds. Serve ^av be served in individual dishes, or 
 
 with mayonna.s,' dressin- or truit lUK-cs ,,„ •].„.„.,. pi..,tter. (Jarnish with sliced 
 
 t<» ^'"f '•■'^^' • Naval orange if desired. The flavor will 
 
 Vegetable. — Cut into one-t'ouith-iiich }>e <>Teatly ini])roved b\- the addition of 
 
 eubes one cold cooked beet, one cold finely cho])i)e(l citron iieel . 
 
 cooked carrot, one c(tld cooked ])otato, ^ . a,- , i • i 
 
 , ,. 11 , . • , .1 ,„ , ,,,-. opmage. — \\ asli and pick over one 
 
 and a tew c(»ld "'reen sti-mii' beans; mi.\ f ° i -.i i w. -. i 
 
 • ., • 1 ■ .,1 ,..,,.,-, I, peck si)ina^'c; cook with oiu'-halt cupful 
 with mav()nnais(^ dressinji-, and ji'arnish , .^ V i i. • i i 
 
 • ,, •■ 1 1 +■ 1,11 ««,, water until tender. Dram and chop 
 with crisped li'a\'es of one head lettuce. , i •■ <• 
 
 very fine tlieii add the chopped whites of 
 
 Potato. — Cut six cold boiled })otatoes two hard-boiled eg'g's and sufficient 
 
 into small cubes, add one tablespoonfnl French dressiii<i' to suit. Put on lar<i-e 
 
 minced parsley, two stalks celtn-y minced platter and g'arnish with the crisjx'd 
 
 fiue, and sntlicieiit French oi- mayonnaise lea\'es of (tne liead lettuce, also one hard- 
 
 dressinu' to suit . Put in lar.uc platter boiled e^'^' cut into thin slices. 
 
 Sandwiches* 
 
 Fruit. — ('lio|i linely one-f(»urth pound wet sides of two slic<-s to<^('tlier and toast 
 
 each candied cherries, seeded i-aisins, and in moderate oven until outsides are a 
 
 dates; add one-foni-fli jjound cocoanut. u'olden brown. Separate the slices and 
 
 two fal)lespoonfuls g-rape juice, and .juice put lictween each one a thi<'k layer of fi"; 
 
 of one-half oran«i'e; nii.x well. Spi-ead iilliiiu'. Press too-ether and lay away to 
 
 almond butter on slices of bread, follow j^ct cold, 
 with fruit, then lay tonvther. Olive.-Toast slices of bread as for 
 
 Cheese.— 1'> lend volks (.f two hard- ^•ing'er sandwiches. Siuvad on thin layer 
 
 boih'd ej^^u-s with one tablesiM.onful cocoa- <»*' IH'anutta. then Neiifchatel cheese. 
 
 nut l)utter. olive oil. or peanutfa; add and sin-inkle with minced olives; olives 
 
 three tal)h'spoonfnls orated cream cheese stuffed with pim.'iitocs may be u.sed if 
 
 and a pinch of salt. Sjiread on slices of desired. 
 
 bread. liavin<i' tirst laid on lettuce, pai-s- Ginger.- Take eieht slices of Invad: 
 
 ley. or water civss leaves. Neufchatel ,ijp ,,uickly oii(> side of each in cold 
 
 may be used in place of civam cheese if water, lay wet sides toovther and toast 
 
 desired: piiion butter instead of peanntta. to a o-oJdVn bi-own in moderate oveu. 
 
 rr- \> 4^ ■ ^ 1111-1 1 u' Sciiarate slices and put Ix'tweeii them a 
 
 rig:. — rut into doubh- boiler one-half ,.,,'. , ,. ' , , _ , 
 
 1 ,1 lie 4 ^^ • 11 IIIL!' coiiiposci o oui' ettuce Caves 
 
 iiound well-washed lius. one tablespoon- , ^ , ' . ^. >• , • 
 
 I. , 1 u' 1 I aiKoiie-half ounce of candied e-iiiu'ci- cut 
 
 ful siio'ar. one-halt lemon, and one <'Up- . ^ ,, ,• .i , ^ ^1 
 
 ,. 1 , /.I 4i , 1 4 • into snia s ices, then i) ace foe'ether. 
 
 ful water. ( ook until tender: strain ' 
 
 fifjs and cho|» \-er\ line, t hen add to juice. Savory. — .Mash linely with a wooden 
 
 Taketwel\e slici-s bread: dip (jiiickly spoon oiii'-halt' pound peeled tomatoes. 
 
 one side of each into cold water, jdace ml) into them the \olks of two hard- 
 
MAZDAZNAN IlOMK COOK i;ooK 
 
 27 
 
 boiled egj^'s; add piiicli of suj^'ai-, dash of 
 i-ayenne peitpei-, and (']io])|)('d whites of 
 two liard-boiled ej4ys. Put one table- 
 si)Oonful of olive oil or coeoanut buttei- 
 into a heated ste\vi)an, pour in the mix- 
 ture and when hot add one teaspoonful 
 flour which has l)een worked to a cream 
 with a little cold water, boil until thick- 
 ened then set away to cool. Put })etween 
 slices of brown bi-ead w^hich have been 
 spread with nut ])utter. 
 
 Divers. — Api)le sauce with layer of 
 whipped cream, or aspara^'us, spread 
 between slices of bread, make very nice 
 sandwiches. Also, sliced tomatoes laid 
 between slic^es of bread which have been 
 
 sj)rea!l with h'rcncli mustard and ci-eam 
 cheese, j^'arnishcd with sorrel leaves or 
 cress. Salsify, eji'gplant. or yreen tomato 
 fi-itters iiarnishe(l with horse-radish 
 and put l)etw(M'n slices of l>rea(l make 
 nice sandwiches. 
 
 Peanut. — 'i'o <»ne cui)ful i)eainit butter 
 add onc-lialf cui)ful salad dressin<>': mix 
 tliorouuh]\ and si)read l)etween slices of 
 l)i'ead. 
 
 Raisin-Nut. — Cho]) finely one-half 
 l)oun(l each seeded layer i-aisins and 
 Pjn,i4lisii walnuts. Moisten with two 
 tablespoonfuls grape juice, then spread 
 on slices of l)read and lav too-ether. 
 
 >auces* 
 
 Mint. — Mix one tablesj)Oonful white 
 sugar with one cui)fnl lemon juice and 
 add tinely-chopi)ed mint. Parsley may 
 be sul^stituted for mint. Serve with 
 green ])eas and other vegetables. 
 
 Brown. — Brown in oven one table- 
 spoonful flour and mix to smooth paste 
 with a little cold milk, add to one pint 
 boiling milk or cream and cook for ten 
 minutes; add one cupful strained stewed 
 tomatoes and mix thoroughly. 
 
 Bread. — Cook in double boiler for 
 thirty minutes two cupfuls milk, one- 
 half cupful toasted bread crumbs, and 
 one snudl onion. Remove onion and add 
 a little salt and cayenne pepper, then 
 one tablesi)oonful olive oil, or one table- 
 s])oouful coeoanut butter creamed with 
 one teaspoonfid i)eauut Initter. 
 
 Sweet Tomato. — Ijoil for one lionr 
 four tomatoes, with suflftcient water to 
 cover, together with one small onion, 
 one tables])()onful sugar, one tablesi)oon- 
 ful lenu)n juice, a ])inch of nuistaiHl, gin- 
 ger, and cinnamon, two si)rigs each of 
 
 l)arsle> and pei^permint; then strain. 
 Brown one tablesi)oonful Hour in two 
 tablesi)()onfuls coeoanut butter or olive 
 oil, and add to above juice. Boil until 
 sliglitly thickencMl. 
 
 Tomato. — Fry to a golden brown one 
 tinely-choi)ped onion in two tablesjjoon- 
 fids coeoanut 1)utter, then add one table- 
 si)oonful Hour; after flour has ])rowned 
 stir in gradually one cui)ful sweet milk 
 and one-half cupful clear tomato juice. 
 Cook until it thickens, then flavor with 
 one teaspoonful peanut butter ca-eamed 
 with a little milk. 
 
 Sweet. — Mix two tal)lespoonfuls coi-n- 
 sfarch with one cupful sugar, add one 
 cupful cold water. Put in saucei);iu, set 
 on tire and cook until it is clear ami thick, 
 then add one tablesi)oonful coeoanut but- 
 ter, or olive oil, and Havor to suit taste. 
 As this sauce is a combination of three 
 forms of carl)on. its fi-e(|uent use is not 
 advised. Do not sul»stitute creamery 
 ])uttei'. or other animal oils, for the vege- 
 ta))le oils ii'ivcu. 
 
 Soups* 
 
 The di'st course of all dinners should he soup. 'riie\ have an appetizing and 
 i-efreshing affect u])on the stomach which is fittingly piepared for the work of 
 digesting the more solid foods which follow. Soups should nitt be eaten while hot, 
 as they soften the stomach and la\ a foundation for neuralgic <'onditions of that 
 organ. They should he allowed to cool to a moderate temperature. Neither 
 ))evei"ages nor foods should be taken into the stomach while hot. Tjiis organ is 
 
28 
 
 MAZDAZXAX IIO.MK COOK P.OOK 
 
 iiKti'c sciisit i\ »■ 1(> Ix'nt or cold Ili;iii t lie iiiout li. jiiid pi-dlcsts ;i^';iiiist .-ihiisc will Ix' 
 entered t'oi' iiresciit.-it ion at sonic hitui-c time. X'c^ctahlc oils, sndi as cotton-seed, 
 olive, or cocoannt, added to sonps will ^ivc (inci- tlavoi-s tlian animal oils; and 
 finely-chopped or ^'ronnd nnts •^■reatly sui-jiass ox tails and shin Ixmes foi- making' 
 sonp stocks. C'atsnp is one of the best condiments for use in Havorin*;' soni)s, bnt 
 Itlack pepper and an excess of salt slioulil l»e strictly a\didi'd. 
 
 Cracked Barley. — lioil two tal)lesi)ooii- 
 fids cracked ltaile\ in two (pnn-ts water 
 for three honi-s. Stii- in slowl\ one pint 
 milk, one well-beaten e<>'j>', and one tea- 
 sjxionfnl salt . 
 
 Rice. — r>oil <»ne tablespoonfid cleaned 
 rice in one (piart water for one honr: 
 add the jnice of two Ixtiled tomatoes, one 
 tablespoonful each of olive oil and pea- 
 nutta, one teaspoonfnl salt. Boil a few 
 niinntes. then flavor with two table- 
 spoonfnls timiato catsup. 
 
 Vegetable. — Chop finely one onion, four 
 green beans, one small ox-heart carrot, 
 one-half green pepper, one stick celery, 
 or pinch of celery seed, one tomato, sprig 
 pai'slcN'. small parsni]), spi-ig cavdiflower, 
 one tal)lesi>oonfnl oil; l)oil one hour in 
 two (pnn-ts water. Add one teasi)oonfnl 
 salt and one cu])ful milk. 
 
 Celery. — Take fi\'e stalks celery, with 
 leaves, cut tine and l>oil for ten minutes 
 in one ({uart water; i)our off water and 
 add two (pnu'ts fi-esh water, one clove 
 gai'lic. one tal)les])oonful olive oil, one 
 tabh'spoonful nut butter; l»oil two lioni's 
 then add three cnpfnls milk and one cuj)- 
 ful milk thickened with a little (lour: 
 boil .igain for a few minutes, then serxc. 
 
 Rice-Macaroni. — pK)il oiu^ table8])oon- 
 ful rice, one onion, one cupful broken 
 macaroni, and one tablesi)oonfnl oil in 
 two (pnirts water for forty-five minutes. 
 Add one teaspoonfnl salt and two talilc- 
 spooufuls linely-choi)ped green parsley 
 and allow to boil a few minutes longer. 
 Add two tablesi)oonfnls catsup oi- piiion 
 butter f(»i- tlavoi-ing, if desired. 
 
 Asparagfus. — l>oil <»ne <pnn't finely- 
 choj)pe(l asi)ar(igns in one (pnn-t water 
 for ten minutes; jtoui- off water, i)ut on 
 two (piai-ts fi-<'sh water and l)oil twent\ 
 minutes; strain out aspai'agus, and inasli 
 through colander then return again to 
 wafer fi-om which it was taken. Cream 
 one tablespoonful Hour with one table- 
 spoonful oil. sfii' inf<) one pint heated 
 milk and boil a few minutes; salt to taste 
 
 and pour into asparagnis. Let all come 
 to a boil and i)our over toasted bi-ead 
 cut into dice, oi- oystci' crackei-s. and 
 garnish with pai-sle\ . 
 
 Pea. — Put one ([uart green peas and 
 out' onion into a soup pot; ))our on 
 sufficient water to conci- and l)<)il forty- 
 five minutes, ^lash through colander 
 and add one ])int water. Cook one 
 tablespoonful Hour in t wo tal)lespooiifuls 
 oil until a wvy light brown. Add one 
 cupfnl each of milk and cream and one 
 teaspoonfnl salt. Pour all into son]), 
 boil i\ few niinntes and sei-\ c 
 
 Cream - Tomato. — Boil four oi- five 
 tomatoi^s foi* one hour in sufficient water 
 to cover; strain fhi-ongh colander. ]uit 
 juice again on the fire and add one (juart 
 of milk, one tablespoonful olive oil, or 
 cocoainit butter. Let come to a boil and 
 add one-half cujiful milk which has been 
 thickened by the addition of a little fioui*. 
 Pxtil until slightly thickened. Serve with 
 dry toast. May be flavored with a little 
 l)arsley. onion, or celei-y. 
 
 Bean. — Soak o\-ei- night one teacui)ful 
 beans in sufficient water to cover. Pour 
 off the water, then add one quart fresh 
 wafer and boil foi- one-half honr. Pour 
 off this water and again add two (pmrts 
 boiling water and boil foi' six hours. 
 Mash through colander, then acid one- 
 half i)int well-cooked tomatoes, a sprig 
 of i)ai-sley and one tablesiioonful oil: 
 cook one-half hour longer. .\(ld one 
 l)int milk and serve. 
 
 Grain- Vegetable. — Put one tal)lespoon- 
 ful each of i-ice, chojjped green corn, and 
 cracked barlcx' into sou]) i)ot: ])our on 
 one ((uart water and boil one hour. 
 Chop tine two sticks celery, one onion, 
 turnip, carrot and sweet jiotato; add to 
 soup, togetliei' with one (juart water, 
 lioil for two hours oNcr shtw lire, then 
 add one ipiait lioiling water. Take oiu' 
 ctiptiil Hour, one-half ti'aspooiiful liaking 
 ixtwdei": mix well and rub with one 
 
 tallies) nfiil nut butter, or oil and one 
 
 well-l»eaten t'iXiX- 'o'H '"b» small balls. 
 
MAZDAZNAN HOME ('OOK BOOK 
 
 2!» 
 
 dro]) into soup niid Itoil for tliii-j y minutes. 
 About tivt' minutes before taking' otf lii-e 
 add two teaspooufuls each of parsley, 
 peanut-])utter, jx'auutta and one tea- 
 spoonful eacdi of tliyme and salt. 
 
 Barleybon* — Put one-lialf cupful pearl 
 barlex' in two (piarts water; add two 
 sticks celei'y and one tablespoonful olive 
 oil: boil thrcM' hours o\'er slow fire. Then 
 
 add one whole onion, onecui>ful sti'ained 
 tomato juice, and one tablesi)oonful nut 
 l)uttei'. Continue boilinji,' for foi-ty-five 
 minutes. Iji-own in a fryinj^' ])an one 
 tablespoonful tloui" mixed with one table- 
 si)oonful oil: mh\ two ciipfuls watei- and 
 one teaspoonful salt. I'our this into 
 soiip and boil for a few minutes. Kemove 
 onion and celerv before serviu"'. 
 
 Symposia a la Culinarie^ 
 
 An effort has been made to j^'ive in this dei)artment suitable dishes desi«>'ne(l to 
 take the place of meats. In many instances when the housewife has resolved to 
 adopt a new regime, one which leads to a Ix'tterment of mental and physical con- 
 ditions, and one which excludes all animal foods whatsoever from the daily menu, 
 she is often at a loss to know just what to select when sui)i)lyinu' the family table. 
 The task need no hMij^'er be dititicult, for in the preparation of these dishes others 
 of similar nature will snog-est themselves, and the various items may be procured 
 accordingly. To obtain the liest I'esults, there is only one special rule to lie o1»- 
 served, — do not use fruits together wdth vegetables. Vegetables should be com- 
 bined with grains and nuts; fruits with grains and nuts; but not vegetaldes with 
 fruits, except in certain instances. Onions and garlic maybe coml)ined with ajiples 
 (soui- api)les) without detracting from the l)eneticial (|ualities of either. Do not 
 use raw Hour in making symjjosia: brown it in a moderate oven, and stii- occasion- 
 ally to prevent burning. Wlien using bread, it should always be cut in slices and 
 toasted to a golden 1)rown in a moderate oven. It is necessary to ])rocure a mill, or 
 small grinder, with which to grind the toasted bread, crackers, shredded-wheat 
 biscuits, nuts, grains, etc., for use in these recipes. These mills are sold by vari- 
 ous firms for $2 and upwards, and are indispensible to all well-regulated kitchens. 
 It is well when jmrchasing nuts to select those which Jiave been shelled; they are 
 the cheaper in the end. They have been i)ut through^pecial machines which take 
 out the kernels in a comi)aratively unbi-oken condition, besides there is a great sav- 
 ing of time. The nuts should l)e fresh, otherwise they will be rancid and unfit to 
 eat. Use graniteware, p<»rcelain, or aluminum dishes for baking ]nirposes. Tin 
 is easily oxidized and often j^oisons the food. To facilitate a variation in sym- 
 ])osia, we give the following formulae, the use of which will satisfy the most fastid- 
 ious taste. Select for use only strictly fresh articles. Oi-een fruits and vegetables 
 which have become wilted after being picked, have lost their life-giving i)roperties 
 and are so much dead matter. The>' shouhl be eaten as soon as ])ossible after 
 being i)icked, observing particularly that all are free from blemishes, and that there 
 are no evidences of decay. As soon as disintegration sets in. the entire fi-uit or 
 vegetal)le, as the case may be, has been ])ermeated with effete matter that produces 
 like conditions in evei-ything with wliich it comes in conta<"t. 
 
 Formula No. 1. — (Condnning Fruit, Nuts, and Cereals.) One cujiful cereals: 
 choice may be made of crackei'-dust, finely-ground toasted bread crund)s, oi- browned 
 flour. Three cupfuls finel\-cliopi)ed fruit: choice ma\' be made of any fruit sei)a- 
 rate, or they may be mixed. One cupful nuts: nut butfei-s may be used, or tinely- 
 chopix'd or ground kernels of any nuts desired. One tables])ooiiful tinel\ -clio])ite(l 
 savory hei'bs; they may be green or dried, preferably green. Two well-l)eaten eggs. 
 One eui)ful licpdd; milk, water, or fruit juices maybe chosen. One teaspoonful 
 salt. A little cinnamon or v;inilla for flavoring. 
 
 Formula No. 2. — (Oondiining N'egetables. Nuts, and Cereals.) One cupful 
 cereals. Three cupfuls liiiel\-cho|)ped and boiled vegetables; selection should l»e 
 
80 MAZDAZNAX IIOMK COOK iiOOK 
 
 .iiuliciously iii;i(l<'. a\(»i(liii^' ;is uiiicli as ])()ssil)l«' the use of caliha.Lir and pdtatocs. 
 Set' list of V('^'('tal)lt's. t'oll()\viu<i' this (Icpai'tiiiciit . foi- those whidi ai'i' most dcsirc- 
 alih'. Oiu' cupful nuts. One tablcspoonful sa\(ii\\ licilis. 'lAvo wcll-liratcii ('<i';;-s. 
 Oiu' (in souic cases two) cupfuls liipiid. One tcaspoouful salt. A little spice, 
 except black pei)pei'. to suit taste. Catsu)) will j^ixe additional tlaxoi-. 
 
 De Noix. -- 'i'ake two talilespooufuls slowly in pan with two talijespoonfnls 
 
 peanuts, two tal»lesp<tonfuls walnuts, one oil. oi' cocoainit huttei-; add one teaspoon- 
 
 tablespoonful l)razil nuts, one tablespoon- ful eacji of (inely-chop])ed tliynie and 
 
 ful i>ecans; clio]) all fine and add one cup- luar.joi-ani. two tahlespoonfuls lenioii 
 
 ful lincly-yround toasted bread ciaunbs. juice, one-half iMipful toasted bi-ead 
 
 one iMipful sweet milk . oiie t al )lespoonful cfumbs. one teasi)oonfid salt, and one 
 
 nnt but ter creamed in a little milk, two cupful watei- oi- milk. Spi-ead out the 
 
 well-bc;itcn enLi's. one teasiiooiifid each "meat."" iiiclox' t he dressino', roll u}) and 
 
 finely-choi)pe(l sa^'c and thyme, one tea- oil all ovei-; put into oiled dish and bake 
 
 s](oonful salt. .Mix tliorou<ildy, put into thirty ininntes in moderate o\-en. Make 
 
 oih'd dish and bake twenty minutes in a ^-i-avy with a little l)rowned tiour, 
 
 moderate oven. Sei've jj'arnislied with watei*. and a teaspoonfid nut bm - 
 
 >ireeu parslcN . a < r- .Ml,. 1 
 
 A la rrancais. — .Mash line two c uls 
 
 De Garotte.— l^>oil for one li<mr one Fivnch pease, add two cupfuls w.uiiut 
 
 cupful carrots, one lialf-cupful parsnii)s. „„>;,i, on<' cui)ful <>Toun(l toasted bread 
 
 and two cui)fuls celery, all t1nelych()i)i»e(l. caimbs oi- ci-ackcrs, om-half cupful 
 
 Take tln-ee taldespoonfuls browned tlour u-luten meal, two tablespoonfuls onion 
 
 and biui in one and one-lialf cui)fuls hot ji^iee, one teas] nful each tinely-choi)i)ed 
 
 water until thick. :\Iix with the boiled ^ao-e and eeh-ry. one cupful sti-ained 
 
 veji-etaldes, then add one cupful finely- stewed tomatoes, two well-beatcii e^-o-s; 
 
 .UTouud (mions, tw(. cupfuls (^rape-Nuts, mix well and add one-iudf cupful almimd 
 
 or cracker-dust, two well-beaten ej>-«i-s, ereani and one teasiXKmful salt. Put 
 
 threetablespoonfulssalt. .Mixthorou^'hly jjito oiled dish and bake in modei-ate 
 
 then put into well-oih-d dish and bake in oven for twenty minutes. Sci-vc with 
 
 moderate oven for twenty minutes. Serve dressing- and .u'aruish with pai-sley or 
 
 with tomato sauce. lettuce leaves. 
 
 De Pois en Cosse* — Mash line one cup- AlaSultana. — Uoil one cupful biou ned 
 ful boiled ^-reen i)ease (if canned see tiour in two cupfuls water until tiiick 
 that they have l)een l)oiled until soft), and creamy, stii-i-in*^' constantly to pre- 
 add (»ne-lialf cu|(ful strained stewed vent 1)urnin<>-. Add one cui)ful c.idi of 
 tonuitoes. two e^tis, two tablespoonfuls linely-cliopi)ed apples and onions, two 
 nut 1)utter rul)bed smooth in a little hot tablespoonfuls "round walnuts, one cuj)- 
 water, one cupful finely-i^i-ouiul crackers, fnl cracker dust, three tablesi)()(>nfuls 
 (slnvdded wheat biscuits, (irajie-Nuts, each oil and oreen i)arsley. two well- 
 oi- browned bread ci-und)s may be used) , lieatcn e,<»:<i;'s, one teasjjoonful salt, and 
 one-half cupful onion juice, one tea- dash of cayeiine i)epi>ei-. Mix thorouuhly, 
 s])<»onful each nuu-joram, thyme and salt ; ])ut into well-oiled dish and Isakc in slow- 
 mix well and i»ut into oiled dish and o\'en foi- thirt\ nuuutes. 
 bake twenty minutes. S.-rve with ^ j^ Simple.— Cut <.ue-rourtli ..f a loaf 
 '■'"•I'l"'' l''"">'"'> ■ „f rye lu-ead into slices: toast in a mod- 
 
 De Vegetal. — Take a sufficient (|uantit\ erate oven to a <i'o]den brown, after which 
 each of sweet jtotatoes, s(piasli. tonuitoes, soak in walei- until soft: i)ress out the 
 <ind parsnips to nudvc two cupfuls: boil water then add two cupfuls ui-ouud i-aw 
 for forty-five nuuutes and mash all liiu'. jicannts. t wo cui)fuls chopped unions, one 
 P>i"own one cupful Houi' in moderate oven, cu|)ful chopix-d celery, two tablespoon- 
 stii'rinj^ occasionally to pi-e\-ent Imrninji', fuls jiaislcy. oiu- teasjjoonful salt, two 
 then mix with «tne cupful water or nnlk. talilespooufuls oil. dash of cayenne pep- 
 Add to the \ (•^■efables. mix well aud roll per. Mix t hoi-ou;^hl\ and put into a 
 up in a lump. Make a dressin}^' as fol- well-oiled ^rauitewai'e dish. Press down 
 lows: Chop one onion fine and cook well, then take frcun the center sutficient 
 
MAZDAZNAX lUmV] COOK IJOOK 
 
 31 
 
 to iiuikc an opciiiii^^' larj^'c ('ii()u<^li to hold 
 the t'ollo\viii<^' tilling': One-half cuiifnl 
 l>eannt ])utt('i'. one-half cnpful Xcnfclialcl 
 cheese, and one-half eui)fnl milk, l^'ill 
 opening', then lay on top the removed 
 ])ortion. Pnt in moderate oven and bake 
 one-half honr. Serve witli eatsnp. 
 
 A la Famille* — Pnt two tahlespoonfnls 
 browned tloui- into one and one-half cnp- 
 fuls milk and boil nntil a smooth i)aste, 
 
 stii'i-in^- constantlx. Add two ciiijfnls 
 each peanutta, tinel\' ehoi)i)ed apples, 
 and tinely-yi-onnd toasted bi-ead ('i-nml)s. 
 three tables]»oonfnls ellopp<'d i)ai'sley, 
 two tablespoonfnls onion juiee, three 
 tabk'spoontuls oil. two well-l)eaten c^ggs, 
 two teaspoonfuls salt, and a dash cayenne 
 jx-ppei-. Mix thoronu'hly. and put into 
 oiled dish and bake thii'ty minutes in 
 moderate o\cn. Sei-Nc with sauce. 
 
 Vegetables* 
 
 All vegetables for food should lie sti'ictl_\ fresh. whi<-li condition is easily indi- 
 cated when they break or snaj) crisply. Home-grown V(^getal)les, such as lettuce, 
 spinage, pease, beans, etc., shonld be gathei-cd in the morning when wet with dew. 
 Vegetables are imi)rove(l by being pnt in cold water before cooking. A very small 
 quantity of cayenne i)epper put into the water will somewhat neutralize the dis- 
 agreeable odor arising from the ])oiling of onions, garlic, etc. Green vegetaliles 
 sh{^tuld be cooked in water that is just beginning to boil, and which has l)een slightly 
 salted, allowing one tablespoonful of salt to two quarts of water. Watei" which 
 has boiled long is Hat, and destroys the flavor and appearance of the vegetables. 
 Poui- otf the first water aftei- boiling ten to twenty minutes, then pour on a fresh 
 supply which has been heated to the l)()iling i)oint. This i)rocess remo\'es the 
 poisonous acids which might otherwise i)roduce injury. The vegetables which ripen 
 above the ground are i^referable for food, as they contain a greater per cent of life- 
 giving i)roi)erties : those which ripen lieneath the surface should be used sparingly, 
 as they contain many soil substances which are injurious to the system. \"egeta- 
 bles are not in their entiret\' food stuffs; they are classed more jn-operly as elimi- 
 nators, and are a nt^-essity in a well-balanced meal to furnish waste mattei- for the 
 moi-e solid grain and nut foods, besides furnishing valuable salts and acids. 
 
 Asparagus. — Put in l)oiling water with 
 a little salt : drain oft the water aftei" lioil- 
 ing five minutes; i)onr on fresh boiling- 
 hot water and boil again for fiftt^'U min- 
 utes. Add a little salt and olive oil. 
 Serve with toast. The toi)s of asjjaragus 
 should be a i)ui"i»h' color, not green, to 
 insure their being edible. This vegeta- 
 ble contains valuable salts and acids, and 
 should be freely eaten. Discard woody 
 or tough ])ortion. as it is indigestible. 
 
 Beets. — Use oidy the crisp red varie- 
 ties. The large sugar beets are woody, 
 and of little value except for the saccha- 
 rine matter which tliey contain. P>oil 
 whole, without cutting: then slice and 
 ser\'e with lemon juice, but not vinegai'. 
 
 Baked Beans. — Wash the desired quan- 
 tity of beans and soak ovei- night in suf- 
 ficient watei- to cover; in the moi'iiing 
 drain them and })oil in fi-esh water for 
 fifteen minutes: jioui- off the watei-. jiut 
 beans into an earthen ci'ock. add one 
 
 tablespoonful molasses, one teaspoonful 
 mustard, one tablesi)oonful olive oil. a 
 little salt, and sufficient water to cover. 
 Put a lid on the crock and cook slowly 
 all day in the oven. Add water occa- 
 sionally until one hour before taking 
 from the oven. Serve with catsu)). 
 
 Cabbagfe. — 1 )o not boi 1 eabl )age . B( )iled 
 cal)bage and sanerkrout are practically 
 indigestible aiul should not be eaten, 
 ^lake a cold slaw l\v slicing the cabbage 
 fine: ser\c with or without lemon juice, 
 not vinegar. Thick, sweet cream and 
 lemon juice make a very palatable di-ess- 
 ing. A small pinch of mnstai-d may V)e 
 added if desired. 
 
 Cauliflower. — Tie up the caulifiower in 
 a coarse tarlatan and boil one to two 
 houi-s in watei- to which has been added 
 a little salt. Drain and lay in deep dish. 
 Ileal one cupful milk; add a little Hour 
 which has Ix'cn previously creamed in a 
 little ct)ld milk, the beaten white of one 
 
32 
 
 MAZDAZXAX ITOMK COOK P.OOK 
 
 eg^, iiiid a liltlf salt. Uoil a tVw iiiiii- 
 iitcs. stin-iii'i' l»riskly. Take tfoiii the 
 lii'c. add a liltir Iniioii jiiicr. Mini poiii- 
 over the cauliHowci- and serve. 
 
 Carrots. — Select the ox-heart \ari('t\. 
 l-5(til OIK- lioiii'. or until tender, then add 
 the desired (|uantitv of milk into which 
 has been creamed a little Hour. l>oil 
 five or ten minutes, then serve. Carrots 
 ai-e l)etter use tm- soui)s. as the\ have 
 no s])eeial food vahies. 
 
 Celery. — Tliis ve^'etahle is pai-ticularly 
 valuable as a l)lood i)rurilier. It aids in 
 restoriufj- depk'ted nerve forces, tones up 
 the system, and its use is highly bene- 
 ficial in cases of nervous prostration and 
 kidne\ disorders. .Ma\ l)e used to ad- 
 vantai^'e in shujjs. 
 
 Corn Timbales. — P>eat tive ej^<is until 
 liylit: add one-half teaspoonful salt, one 
 tal)lespoonful oil, one eu])ful eraeker- 
 dust, and one pint green corn which has 
 been grated from the cob. Pour into 
 oiled tind)ale moulds which luixc been 
 (lusted with tinely-(diopi)ed parsley. Set 
 in a baking pan of boiling watei-. cover 
 with a sheet of oiled i)aper and cook in 
 oven for twenty nunutes. Serve with 
 tomato sauce. (ii-<'en coi-n on cob should 
 be boiled for one hour. or. what is bet- 
 ter, sh(mld be steann'd in a steam cooker 
 one to two liours. Do not serve with 
 butter or aninuil fats: it is the cause of 
 a<-ute and dangerous stomach disorders. 
 
 Cucumbers are of vabu' for salads, and 
 should be used only when prepared as 
 such. They c(»ntain no nutriment, but 
 are very cooling to the blood when sei-ved 
 Avitli lemon .juice, l)ut not \inegar. 
 
 Dandelion. — Prei»ai-e same as spinage. 
 Its bloo(l-i>ui-if\ ing properties are many. 
 
 Boiled Onions. — Peel onions and put 
 in coNcred sauc('|»an witli cold water and 
 lioil one houi-. Winn done, add (»ne 
 tablespoonful (diopped parsley, and a 
 little fl(mr mixed with sweet milk: boil 
 five minutes, then serve. Young or old 
 onions may be used as prefericd. 
 
 Spinagfe. — Wash desired (plant ity of 
 spimige. boil one hour, or until tendei-. 
 Add a little salt, lemon juice, and olive 
 oil to taste. Pour otf water after having 
 l)oiled ten minutes, then add fresh boil- 
 ing water. Do not mix buttei- or ot her 
 aninnd oils with spinage: it will, in inan\ 
 
 instances, cause s<'\ei-e derangements of 
 the stomach, and often (diolera morbus. 
 Spinage is a valuable blood purifici", and 
 should be eaten wliene\-el' desil"e(l. 
 
 Stuffed Egg: Plant. Wash a good-sized 
 v^^lX plant, put in kettle, cover with boil- 
 ing wat( r. to whi(di has l)een added a 
 little salt . and ))oil twenty minutes. Cut 
 lengthwise into halves and carefully take 
 out the insides, leaving wall three-fourths 
 (»f an inch in thickness. Mix the i)ulp 
 just i('mo\c(l with one-fourth cu]»ful 
 ci"U'kei--dust, one-half cupful chopix'd or 
 ground almonds, one tablespoonful olive 
 oil, and a little salt. If the mixture is 
 too dry. add a little milk. Fill the shells, 
 heaping them uji. spiinkle over a small 
 (plant ity cracker-dust, put in baking dish, 
 set in brisk oven and bake until top is 
 nicely browned, then serve. 
 
 K'^'^ plants ma\ be cut in slices, soaked 
 one hour in sti-ong salt-water, rolled in 
 beaten ('<xi!; and cracker-dust, fi-icd in oil, 
 then served. This vegetable has good 
 food value and may be eaten at all times. 
 
 Oyster Plant. — Aftei- sci-ai»ing. (-nt 
 crosswise in thin slices; ])u\ in sutticient 
 water to cover and stew until (piite ten- 
 der. Add a little milk, olive oil and salt. 
 .Ma\ be sei-ved with toast if desired. 
 
 Potatoes should l>e si)aringly eaten; 
 mu(di lietter not at all. They aiv un- 
 healthful at Ix'st. If it is necessary to 
 eat them, bake them in aii oven until 
 well done. Fat the entire i)otato: do 
 not discard the peeling, as it is next to 
 this that the nuti-iment lays. The sweet 
 ])otato is the best variety. 
 
 String: Beans. — String, snap and wash 
 two (piarts lieans: Itoii in plenty of water 
 for fifteen minutes; drain, then pour 
 over again two (piarts boiling water. 
 P>oil one and one-half hours. Add a lit- 
 tle salt, two tablesi)oonfuls oil into which 
 has l)een creamed two tablespoonfuls of 
 Hour, and tine cupful sweet ci-eam. 
 
 Tomatoes are saluable bir their acids 
 which are ver.\ lieiielicial to the s\stem. 
 They should lie stewed until well dcme, 
 seeds strained mit. a little oil. salt and 
 milk added: then boil a few minutes before 
 serving. It is well to use them in soups. 
 
 Turnips, if teiidei-. m;i\ be used occa- 
 si<>iiall\. They are better in soups, as 
 the nutriment contained is \cr\ low. 
 
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LIBRARY OF CONGRESS 
 
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