v^^ ">- .00.. ^ ^ ^ ^/^ --.o-'/- ^>^^. ^ 7 -^x ^ v'\ '^/ a^ V. /: x^ 0^ » I * o- / 'Z' O N 0 \V ^ -^ s^ . ' % .^' ^* ■< ^o ^-^^x x'?-^ ^^y ^. ''- '^^ %• Q ^- *,, 0 - ' >' W-- \. ^0^ .-i- °^ * 0 K 0 ^ ,# ^ C*. *- nV .^v"^' J^ ,f ^ ,/ -^^^ •*., % ,0- ^"^"^' \^^x. \> ^' "o \^' ^^. .0^ •f (? <^ •^o ,.\ ^'^ a\^' '^. \d^ C> y .V>' ,,, "°^/, ^o^'o^" ,\^' c"^- '/, "C- \ ^^.- V-^' • 0 ^,^' ^:iJ^m^ '%^ ^ •^-^ ^\ \- iV' 0- ■"oo^ -^^ aV ^ ^ " « -7- ' ' ' '^^ * a N 0 ' \ v'^' v^ o 0 .v^ > ^. « -f-. The Nature Cure Cook Book ================ AND — A B C of Natural Dietetics BY MRS. ANNA LINDLAHR h AND HENRY LINDLAHR, M. D. FIRST EDITION PUBLISHED BY THE NATURE CURE PUBLISHING CO. 525-529 S. ASHLAND BOULEVARD CHICAGO » ^+ copteioht, 1915 By Mrs. Anna Lindlaub All Bights 'Reserved JAN 20 1915 ©CI.A:i93369 FOREWORD In this volume we do not intend to advance dog- matic, one-sided assertions concerning the many-sided and difficult problems of hygiene and nutrition, but we shall turn on these, from various angles, the light of rational inquiry so that the reader may be able to draw his own conclusions and to test them in practical experience. THE AUTHORS. INDEX TO PART I PAGES Key to Our System of Recipe Marking 1 Advantages of our System 1-2 Classification of Foods 3 Illustrations of Recipe Marking 4-5 What Constitutes a Natural Diet 6 Diet Prescriptions Made Easy 6 A Timely "Warning 9-10 Uncooked Food vs. Cooked Food 11 Cause and Cure of Beri-Beri 13-14-15 Vitamines 13-14 Cooking Does Not Destroy All Organic Molecules 15-16 Advantages of Raw Food Diet 11-17 Dangers of Extreme Raw Food Diet 16 Raw Foods and Their Medicinal Properties 18 Fruits 18-19 Lemon Juice the Most Efficient Antiseptic 19-20 Fruit Juices the Best Medicine for Babies 20 Sweet Fruits 20-21 Berries 21-22 Nuts 22-23 Vegetables 23-24 Uncooked Cereals 24 Medicinal Vegetables 25 Carrots and Beets, Good Worm Remedies 25 Pumpkin Seeds, Good Tape-Worm Remedies 25 Flaxseed Tea for Colds 25 Rutabaga Syrup for Colds 26 Kidney Tonics 26 Onion and Grated Potato Poultice for Inflammation 26-27 Cottage Cheese and Gruel Poultices 27 Horseradish and Pineapple Good Counter-irritants 27 Natural Laxatives 27 Foods and Thirst 27-28 Popular Superstitions 28 Strawberries and Cucumbers — Purifiers, not Poisons 28 V Vi NATURE CURE COOK BOOK PAGES Grapefruit Does Not Contain Quinine 29 Tomatoes Do Not Make Cancer 29 No Opium in Lettuce 29 Simple Vegetable Salads and Dressings 30 Vegetable Salads 30 Salad Dressings 31-33 Soups (Introductory Article) 33 Meat Soups 33 Vegetable Soups 34 Recipes, Soups Made With Legumes 35-38 Soups Made With Milk 38-46 Soups Made With Vegetable Stock 47-55 Sweet Soups and Fruit Soups 55-60 Uncooked Soups 60-63 Accessories to Soups 64-66 Salads (Introductory Article) 67-68 Recipes, Salads 69-103 Salad Dressings 103-110 Crotiuettes (Introductory Article) 111-113 General Directions for Making Croquettes Ill Frying or Baking — Which Is Best 112 Frying in Oil 112 Skillet or Pan Frying 112 Baking 112 Recipes, Croquettes, Eoasts 113-127 Sauces for Croquettes, Eoasts, etc 127-133 Vegetables (Introductory Article) 134-136 Leafy and Juicy Vegetables 134 The Preparation and Cooking of Vegetables 136 Recipes, Vegetables 136-211 Asparagus 136-139 Beans 139-142 Beets 142-143 Cabbage 143-148 Carrots 149-152 Cauliflower 152-155 Celery 155-157 Celery- Cabbage 156 INDEX Vll PAGES Eecipes, Vegetables — Continued Corn 157-161 Cucumbers 161-162 Egg Plant 163-166 English Vegetable Marrow 166 Kale (Brussels Sprouts, Eose Kale) 166-167 Mushrooms 167-169 Onions 169-173 Parsnips 173-174 Green Peas 174-177 Green Peppers 177-179 Potatoes 179-187 Sweet Potatoes 187-189 Salsify (Oyster Plant) 189-191 Spinach 191-194 Squash and Pumpkin 195-196 Tomatoes 197-205 Turnips 205-207 Mixed Vegetables 207-211 Eecipes, Desserts 212-262 Sauces for Puddings and Custard? 262-266 Cereal Foods (Introductory Article) 267-274 White Flour and Polished Rice 267 The Structure and Chemical Properties of a Kernel of Wheat 269 Bohemian Rye 272 Rye Meal 272 Graham Flour 272 Whole Wheat Flour 272 Gluten Flour 273 Protose 273 Breakfast Foods 274 Recipes, Cereals 274-275 Breads (Introductory Article) 275-277 Eecipes, Breads 277-280 Hot Breads 280-283 Leguminous Foods (Introductory Article) 284-287 Nuts 88fl vni NATURE CURE COOK BOOK PAGES Becipes, Peas, Beans, Lentils 287-288 Rice, Macaroni, Spaghetti (Introductory Article) 289 How to Cook Eice 289 Recipes, Rice, Macaroni, Spaghetti 289-298 Dairy Products (Introductory Article) 299-304 Milk 300 Buttermilk 301 Sour Milk 302 Cream and Butter 302 Baby Feeding 302-303 Cheese 304 Recipes, Cheese Dishes 305-307 Eggs (Introductory Article) 308-309 Recipes, Eggs 309-317 Recipes, Sandwiches 318-325 Recipes, Beverages 326-334 Sample Menus (Containing Raw Foods Only) 334 Sample Menus (Containing Cooked and Raw Foods). . . .334-336 INDEX TO PART II A B 0 of Natural Dietetics CHAPTER I. Two Sides to Every Question 339 Why We Favor a Vegetarian Diet 339 Meat Contains All Waste and Morbid By-Products of Animal Body 339-340 Stimulating and Irritating Effects of Meat Poisons 340 Effects of Fear on Animal Food 341-342 Arguments of the Antis 342 Proof That Meat Eating Is Injurious from Everyday Ex- perience in Medical Practice 342-344 Abstinence from Meat Followed by Loss of Craving, and Dislike 345 INDEX IX PAGES Why We Sometimes Deviate from a Strictly Vegetarian Diet 346 What Are the Indications of Meat Eequirement? 347 The Characteristics of Negative and Positive, and Their Differing Requirements 347-350 Cases Illustrating Effects of Negative Diet 350-353 Why Vegetarianism Will Triumph in the Future 354 CHAPTER II. Is It Worth While to Pay Attention to Diet? 355 Differing Opinions 355 Advice of Physicians and Metaphysical Healers 355-356 ' ' Eat What Agrees With You. ' '— ' ' Does It Taste Good ? " 356 Is Appetite and Craving a True Guide in Food Selection? 357 What Is Natural Food ? 358-359 Starving America 360-363 "Stuffing Treatment" Injurious 361-362 Importance of Mineral Elements in the Vital Economy. . . .360-363 CHAPTER ni. For What Do We Eat and Drink? 364 Is Vital Force Derived from Food, Medicines and Tonics?. 364-369 The Vital and Material Conceptions of Vital Force 365-367 The True Functions of Food and Drink 368 "Vital Force" Active After Death in Spiritual Body 368 CHAPTER IV. The Functions of Food and Drink in the Economy of the Body 370 Group I — Starches; Group II — Sugars and Dextrines 371-372 The Sources of Animal Heat 372-375 Dr. Powell's Theory of " Vito-Motive Force" 375-379 Our Conception of Vital Force 379 Group III — Fats and Oils 379-380 Group IV — Proteids 380-383 Group V — Positive Mineral Elements 384 Polarity 385 Bulk 385 Dietetics in a Nutshell 385a-385b CHAPTER V. Digestion and Assimilation 386 The Successive Stages of Digestion and Assimilation 386-387 Digestion of Starches 387-389 X NATURE CURE COOK BOOK PAGES Digestion of Fats 389 Digestion of Proteids 390-391 Diagram — The Processes of Digestion 392-393 CHAPTER VI. The Relationship of Electro-Magnetic- ally Negative Food Elements to Disease Produc- ing Acids, Colloids, Alkaloids and Ptomaines 394 Diagrams 394-395 CHAPTER VII. The Tensing and Relaxing Effects of Foods Upon the Digestive Organs and the System as a Whole 397-402 Group IV— Proteids 398-399 Groups I and II — Carbohydrates 399 Group III — Hydro-carbons 400 Group V— Organic Salts 400-401 Nature's Wise Provision for the Varying Seasons 401 CHAPTER Vni. Standard Foods 403-407 Milk and Arterial Blood the Only Standard Food Combi- nations in Nature 403 Mineral Elements Ignored by Medical Authorities 405 Milk Normal Food Combination for Growing Animal — Arterial Blood for Full Grown Animal 406-407 Cow's Milk More Normal Than Human Milk 407 CHAPTER IX. The Magnetic Properties of Foods 408-413 What Is Electricity and Magnetism? 408-409 What Is Matter? .' 408 What Is Chemical Affinity? 409-410 The Law of Polarity — The Fundamental Law of Nature. . . 410 Positivity and Negativity of Foods and Medicines 411-413 Quotations from "The Great Psychological Crime" 411-413 Effects of Fasting, Solitude, Introspection, etc 412-413 CHAPTER X. Polarity of Foods and Medicines 414-428 The Proteid Question 414-419 The Transformation of Sunlight Into Chemical Energy. . .417-419 Polarity and the Life Elements 419-422 What Is a Calorie? 422 INDEX XI PAGES The Four Life Elements as They Manifest in the Ascending Kingdoms of Nature 420 Animal Magnetism 422 The Second Factor of Positive Polarity — The Positive Alka- line Mineral Elements 423-428 Iron 423 Sodium 424-425 Calcium (Lime) 426 Magnesium 426 The Relationship of Positive Alkaline Salts to Negative Food Materials * 427 Potassium 428 CHAPTER XI. Classification of Foods According to Their Electro-Magnetic Qualities 429-440 Class I. Animal Foods — Positive 429-432 Eggs 429 Analytical Food Tables 430-431 Flesh Foods 432 Class II. Leafy, Juicy Vegetables — Positive 433 Roots and Tubers 434 aass III. Berries — Positive 435 aass IV. Juicy Fruits — Positive 435 Class V. Sweet Alkaline Fruits — Medium Positive 436 aass VI. Nuts — Negative 436 aass VII. Legumes — Very Negative 437 aass VIII. Grains — Very Negative 438 Polished Flour and Rice 438 Negative Vegetarian Diet 438-439 Rice Diet of Oriental Races Not a Well Balanced 'Diet 439 What Constitutes a Well Balanced Vegetarian Diet? 440 Xll NATUKK CURE COOK BOOK PAGES CHAFTEB XII. The Psychology of Digestion. Normal and Abnormal Cravings 441-442 Idiosyncrasies 443 Mental Dyspepsia 444-445 CHAPTEE Xm. Miscellaneous Articles. Over-Eating 446-447 Fasting Imperative in Acute Diseases 447-448 Cornaro 448 To Salt or Not to Salt? 449-455 American Dietary Deficient in Organic Salts 450 Table Salt Does Not Show in Iris 450-451 Products of the Soil Often Deficient in Mineral Elements. .452-453 Necessity of Mineral Fertilizers 452-453 Kegion of Salt Famine 453 Fermented Bread 455-459 Mono-Diet 459-4G0 Mastication 462-463 Fletcherizing 462-463 Frequency of Meals 463 Drinking 464 Distilled Water 464 Drinking at Meals 465-466 Mixing Starches with Acid Fruits and Vegetables 466-467 Additional information on the subjects treated in this volume win be found in "Nature Cure, Philosophy and Practice," by H. Lindlahr, M. D. (price, $2.15, postpaid) : Chapter Vni, The Treatment of Acute Diseases by Natural Methods; Chapter XV, Natural Dietetics; Chapter XVT, Acid Diseases: the Relation- ship Between Foods and Acid Diseases; Chapter XVII, Fasting. PART I NATURE CURE COOK BOOK NATURE CURE COOK BOOK KEY TO OUR SYSTEM OF RECIPE MARKING Another cook book? Yes, but a cook book different from all others. It not only provides a number of wholesome and palatable recipes, but it may be used as a guide by phj^sicians and patients, by students of the science of dietetics, by all those who wish to apply intelligent instead of haphazard methods in the selec- tion, combination and preparation of their food. This cook book is based on the system of dietetics originated by the German School of Nature Cure. Drs. Lahmann, Hensel and others found a solution of the problem of scientific food selection and com- bination which stands every test of theoretical inquiry and of practical application. Many vegetarian cook books are now on the market, but it seems that none of them fully satisfy the de- mands of the public, and there are good reasons for this. Some of these books contain hardly anything but recipes composed of starches, fats, sugars and pro- teins. Recipes for the preparation of fruits and vege- tables, which represent the mineral group in our sys- tem of dietetics, are conspicuous only by their absence. Others contain only raw food dishes. Still others give misleading advice and make erroneous statements. One of the best vegetarian cook books, for instance, advises that all leafy vegetables "be thoroughly cooked and pressed out" in order to remove the harsh flavors. 1 2 NATURE CURE COOK BOOK Such treatment, of course, leeches the organic salts and thus removes the most valuable elements of nutri- tion in the vegetable. No matter, however, how good and true the theo- retical directions, nor how carefully prepared the recipes, most persons find it difficult to apply the prin- ciples of natural dietetics in the kitchen. While they may fully understand the theory of food selection and combination, they do not know the chemical composi- tion of the different food materials, and therefore find it impossible to select and combine to the best advan- tage. The same is true of physicians, and students of dietetics. Though they may understand thoroughly how starches, fats, proteins and organic salts should be combined, in order to meet the requirements of the body for the various elements of nutrition, they often have not sufficient knowledge of food analysis to pre- scribe or carry out a system of rational food combina- tion, such as taught, for instance, in "Natural Diet- etics." They would be at a loss to know in what pro portions starches, proteins, organic salts, etc., are contained in wheat, beans, nuts, bananas, apples, or other food material, unless they had made a special study of food chemistry. Furthermore, the physician who possesses this knowl- edge cannot impart it to the nurse or cook who has to provide the food for the patient. This difficulty is increased in cases of sickness and invalidism, when special care in the proper selection and combination of food becomes a necessity, and Avhen errors in diet are far-reaching in their harmful conse- quences. In order to overcome these difficulties and perplex- KEY TO RECIPE MARKING 3 ities of the physician, the nurse, the cook and the patient, in an easy and thoroughly practical way, we have hit upon the following plan: We have divided all food materials into the follow- ing five groups: (See diagrams on pages 385a, 385b.) Group I (St.) Starches. Group II (S.) Sugars, Dextrines. Group III (F.) Fats, Oils. Group IV (P.) Proteids: Albumin, Gluten, Myo- sin, Hemoglobin, etc. Group V (M.) Positive Mineral Elements: Potas- sium, Sodium, Iron, Lime, Magnesium, Manganese, Lithium, etc. Every recipe in this cook book, underneath its title, will be marked in such a way as to show the various food elements which it contains, in the order of their amounts and importance. In order to make easier reading and to avoid confusion, we shall use in these markings the initial letters of the food elements, in- stead of the numbers of the groups, viz. : St. — for starches (Gr. I). S. — for sugar (Gr. II). F.— for fats (Gr. III). P.— for proteids (Gr. IV). M. — for positive mineral elements (Gr. V). For instance, if starches outweigh the other food elements in a recipe, St. will be placed first and the other elements after, in the order of their importance in the recipe. If the organic, mineral salts constitute the predominating food elements Group M. will have first place. The food elements which are present in a recipe in considerable quantities will appear in black 4 NATURE CURE COOK BOOK face type. Those which are present in negligible quan- tities will appear at the end of the line, separated by a dash ( — ), in pale, ordinary type. For instance, St. S. P.— F. M. In the following we give a few practical illustra- tions : Combination Salad Groups M. F. Ingredients: Lettuce, cucumbers, tomatoes, Spanish onions, lemon juice, olive oil. Wash lettuce, reuioving defective leaves. Slice cucumbers, tomatoes and Spanish onions rather thin, arrange on the lettuce; serve with a dressing made of two parts olive oil to one part lemon juice. Lettuce, cucumbers, tomatoes and onions contain large quantities of the five positive mineral elements. Mineral elements are also predominant in the lemon juice of the dressing. The olive oil, on the other hand, contains nothing but different kinds of fats. Accord- ingly this recipe is marked Groups M. F. (Group M., mineral elements; Group F., fats and oils). Both groups are present in considerable quantities, there- fore both appear in black face type. Our Health Bread Groups St. P.— M. F. S. This bread contains about forty per cent starches, ten per cent protein (gluten), five per cent cereal fats and vegetable oil, three per cent sugar, which has formed in the fermentation of the dough, and ten parts per thousand of positive mineral salts. Starch and pro- tein, occurring in the largest amounts, are placed first in the marking and appear in black face type. Fats, KEY TO RECIPE MARKING 6 sugar and mineral elements being present in small amounts only, appear in the order named after the dash, in ordinary type. Milk Groups M. S. F. P. In explanation of this formula we will give the con- tents of milk in round figures (see diagrams on pages 430, 431 ) . There is no starch in the milk. The starches of the ingested food materials through the processes of digestion have been changed into dextrine and sugar. Group II. Carbohydrates: (Sugars) milk-sugar, 6 per cent. Group III. Hydrocarbons : Fats, 4 per cent. Group IV. Proteins: Casein, 31/^ per cent. Group V. Positive Mineral Elements: Potassium, Iron, Sodiiun, Lime, Magnesium, altogether 23 parts per thousand. The Mineral Group is placed first in the marking because milk is a positive food, that is, the milk is rich in the positive mineral elements in com- parison to the negative food elements of the first four groups. In studying these percentages one must not become confused by the fact that the mineral elements are present only in minute quantities, in parts per thou- sand, while the other food elements occur in much larger quantities in parts per hundred. The positive mineral elements, though occurring in foods and in animal and human bodies in small quantities only, are nevertheless of immense importance in the vital economy of the body. They are therefore given first rank in the markings of the recipes whenever they occur in similar or in higher proportions to those in 6 NATURE CURE COOK BOOK milk. Milk aside from red (arterial) blood of animals is the only normal or standard food combination, and therefore our yardstick in measuring and estimating the chemical composition of other food combinations. What Constitutes a Natural Diet? Doctors and laymen who are not acquainted with the principles of natural dietetics ridicule the idea that it is possible to prescribe a diet "which will fit every- body," A careful study, however, of the explanatory articles in this volume will show that there must be a combination of food elements which in certain well- defined proportions will fit the demands of the normal, human body. This combination must conform in its component elements to the chemical composition of milk or red (arterial) blood. In other words, any meal or diet, temporary or continuous, in order to be "nor- mal" or "natural," must conform in its chemical com- position to that of milk or arterial blood. If we express this food combination in percentages of our food groups the formula would read as follows: A natural diet, which is to fill the demands of the human organism, must consist one-half of the food materials of Group V (Mineral Elements) and one- half of the food elements of Groups I, II, III, TV (Starches, Sugars, Fats and Proteins). Any meal or diet composed in the foregoing propor- tions conforms to what we designate as normal or natural in food combinations. Diet Prescriptions Made Easy for the Doctor It will be seen that, no matter to what school of medicine a physician belongs or what may be his ideas KEY TO RECIPE MARKING 7 on the diet to be used in different diseases, the system embodied in this cook book will enable him to give his diet prescription in a few words, with absolute pre- cision, covering every possibility of food selection and combination. Foi-merly, in a case of — say — Bright 's disease, the doctor could give only very general directions. He would, perhaps, say to the patient: "Exclude from your diet all foods that are rich in protein, such as meat, eggs, gluten, etc." But the patient or the nurse might not always know what foods are rich in protein, or whether a particular recipe contained protein in objectionable quantities. Furthermore, they might not know what to substitute for the foods containing protein so as to provide the patient with a variety of nourishing and appetizing dishes. Under the plan proposed in this book, the physician, if he prefer a low protein diet, rich in organic mineral salts, will write his diet prescriptions as follows : !l^. Groups: M. — one-half. St. and S. — one-fourth. F. — one-fourth. If, on the other hand, the physician should, in a case of diabetes, wish to reduce the carbohydrate foods and increase those rich in protein, his prescriptions would read as follows: ^. Groups: P. — one-half. F. — one-fourth. M. — one-fourth. Avoid St. and S. As before stated, it is not possible to carry out these 8 NATURE CURE COOK BOOK directions to the letter, that is, to exclude any of the five groups entirely. While most food materials pre- dominate in the elements of one or two groups, they generally contain small amounts of the elements of the other groups in various combinations. The latter appear in the markings in pale face type. For instance, the substance of wheat consists almost entirely of starches and proteins, but it also contains fats and organic mineral salts in comparatively small quantities (starches, 65 per cent; proteids, 10 per cent; fats, 2 per cent; organic salts, 8 to 10 parts per thou- sand). The patient, or whoever is to carry out the doctor's directions in the kitchen, will always find it an easy matter to do this intelligently and consistently with the help of this cook book. All that needs to be done is to compare the diet prescription with the group markings of the different recipes and to select those that conform most closely to the doctor's prescription. It will be seen that this system of marking all recipes (of which there are over 900 in this cook book) allows the widest possible range of choice in the selection, combination and mode of preparation of foods. If there be restrictions in the use of certain food elements in certain diseases as, for instance, the exclusion of starchy food in intestinal indigestion, the group mark- ings will indicate plainly and at a glance all those recipes which should be excluded and those which may safely be used. We have purposely allowed considerable latitude in the use of the dairy products, eggs, spices and con- diments in the different recipes for the sake of those who may be in the stages of transition from a meat diet to the natural regime, and also for the sake of KEY TO RECIPE MARKING 9 those who do not care to apply the principles of vege- tarianism to the fullest extent. Those who desire to carry out the vegetarian or raw food idea more strictly and consistently may modify or exclude the use of dairy products, spices and condiments in the recipes to suit themselves. A Timely Warning This may be the place for a timely warning. Do not become finical or hypochondriacal over this matter of food selection and combination. The man who eats with a scale by his side, weighing every bite of food he takes, is to be pitied. His over-anxiety prevents the natural enjoyment of food, and tends to produce men- tal and nervous dyspepsia. It is not possible to conform exactly, by weight and measure, to the prescriptions and group markings given in this book, nor is it necessary in order to secure good results. What we are trying to supply (and what has been lacking heretofore) is a rational system of food classification which can be understood and applied by anybody possessed of ordinary intelligence in order to procure for himself or for those entrusted to his care the diet that is most suitable for the indi- vidual conditions and requirements. If those who follow the general directions for food selection and combination given in this book will keep fairly close to the proportions indicated in the group markings of the recipes, they will always be within safe limits and need not worry about the fitness of their diet. In cases of serious illness and digestive troubles, it is always best to consult a competent physician about the dietetic and other treatment. It must also be re* 10 NATURE CURE COOK BOOK membered thai even the most v/holesome foods, in the best possible combination, cannot be properly digested and assimilated if the digestive organs are in a slug- gish, atrophic condition. In such cases these organs must be made more alive and active through natural methods of treatment. UNCOOKED FOOD VS. COOKED FOOD Though this is a "cook book," we find it necessary to begin its pages with a recommendation of uncooked food. Much can and should be said in favor of raw or unfired food, versus cooked food. Less boiling, roasting and fermenting and more of raw food would undoubtedly do away with a great deal of weakness and disease. Nature did not create man with a cookstove by his side. Man existed on this planet for ages before he knew how to start a fire, and in those days of unfired food he was, undoubtedly, like all the rest of God's creatures who live in the freedom of Nature, healthier and stronger physically than the present-day diseased and degenerate product of artificial living and hyper- civilization. This does not mean that we advocate a return to savagery and barbarism. But we do claim that we can combine with the highest attainments of modern civilization, the simple and rational ways of living and of treating human ailments which will insure health of body and mind, the highest efficiency, and the greatest possible capacity for the enjoyment of life. The constant use of cooked, highly spiced and fermented food takes away the relish of natural un- cooked food. It deprives man of the natural instinct and intuition for the right selection and combination of foods. The majority of people reared in this coun- try from infancy up, on the most unwholesome and 11 12 NATURE CURE COOK BOOK haphazard food combinations, have lost the capacity for sensing and enjoying the delicate flavors of fruits, nuts and vegetables. Mankind for ages has lived almost entirely on cooked and highly seasoned foods and stimulants. This has atrophied the taste buds in the tongue and palate. Their natural sensitiveness for the finest flavors of fruits, nuts, vegetables and other uncooked foods can be restored only by using the latter much more liberally in the daily dietary. Foods taken in the natural uncooked state have a wonderfully vitalizing and stimulating effect upon the weakened and partially atrophied digestive organs. Many of our extreme cases of chronic indigestion do best on a raw food diet. The followers of Nature Cure have always emphasized the superiority of raw food over cooked food. Now comes advanced science, as in so many other instances, and brings the scien- tific proofs for that which the Nature Cure people have taught and practiced for many years. Prominent chemists have discovered that foods con- tain in various chemical forms, and in exceedingly small proportions, certain substances which they have called "vitamines." The word translated into English means "living substance." It is assumed that these vitamines are molecules highly charged with" vital energy, the essential element in nutrition. (See Part II, Chapters III and IV.) It will be seen that these "new discoveries" are nothing else but the re-statement of what we have taught these many years, namely, that foods possess nourishing value, only by virtue of the life elements and the sun energy locked up in their molecules. In this connection the following article from the Brit- tanica Year Book for 1913 will be of great interest. UNCOOKED FOOD VS. (;OOKED FOOD 13 Cause and Cure of Beri-Beri "Few events in patliology, during late years," says Dr. Paget, ''have been more notable, or more happy, than the discovery of the cause of this endemic dis- ease. Beri-beri, a form of peripheral neuritis, with loss of nmseular power, emaciation, and exhaustion, has been one of the scourges of the tropics. In the Federated Malay States the estimate has been made of 45,000 deaths from beri-beri in the course of 30 years. In the Philippines it has been a long-standing evil. During the Russo-Japanese "War, it accounted for a very large part of the sickness among the Japa- nese. • "In 1909 Fraser and Stanton published their Etiology of Beri-beri. Working en the lines sug- gested by C. Hose and Braddon, they traced the causfe of the disease to the use of 'milled' rice, i. e., rice which has been 'polished' by the removal of its husk and outer layers. Fowls or pigeons fed on polished rice alone quickly showed signs of the disease; but if the polishings of rice were added to their food they quickly recovered. Further observations, by De Haan, Chamberlain, Eijkmann, and others, showed that the disease was not due simply to the absence of phos- phates from the rice. It was due to the loss of a sub- stance which is present as a mere trace in the husks; indeed, there are no more than ten grains of it in a ton of rice. Funk, working at the Lister Institute, has lately isolated this substance, and has given it the name of 'vitamine.' We are told that a pigeon fed on polished rice alone will, in three or four weeks, show signs of the disease. If, when death seems immi- 14 NATURE CURE COOK BOOK neiit, a minute dose of vitamine be given, the bird quickly recovers. "The wonder does not end here. For this work on beri-beri throws light on epidemic dropsy, scurvy, rickets, etc. Indeed, Funk has isolated from limes a substance similar to vitamine, and present in about one in 100,000 parts of the fruit. This 'vitamine of the lime' has a favorable action alike on beri-beri and on scurvy." Dr. Paget asserts that the practical value of these studies is already evident. In the Philippines, since the American occupation, the change of food from pol- ished to unpolished rice has practically stamped out the disease beri-beri. Similar results are reported by Dr. Heiser in regard to a leper colony at Culion. ' ' The disease had been so common in this colony, since its founding in 1906, that it caused one-third of the deaths. But after the use of unpolished rice was made compulsory no deaths occurred from the disease, and persons already affected were quickly cured by the addition of rice-polishings to their food." The discoverers of "vitamines" have found that boil- ing destroys a great many of these highly organ- ized substances, and that temperatures higher than the boiling point kill most of them. It has been proved that animals will die of starvation when fed exclu- sively on foods in which the vitamines have been destroyed, through exposure to very high tempera- tures, and through chemical action. It is claimed that scurvy, rickets and beri-beri are among diseases attributable to lack of vitamines in food. Vitamines, the carriers of the life elements, are located largely in the outermost dark coverings of the rice kernel. In the various grains, also, the vitamines UNCOOKED FOOD VS. COOKED FOOD 15 are present in much greater proportion in the outer dark layers and in the hull than in the interior sub- stance. These discoveries of chemical and medical science seem to indicate that the positive ** organic mineral salts," located in the outer parts and hulls of rice and grains, are the carriers of *'vitamines." Thus, step by step, now here, now there, orthodox science confirms the teachings of Nature Cure, which the leaders of this movement discovered by common sense reasoning and practical experience. All the dairy products, including eggs and honey, are very rich in vitamines, or, as we express it, in the vito-chemical life elements and in animal mag- netism. They are to be preferred to the flesh foods, because they can be relished raw, while the boiling and roasting of the meat destroys and dissipates a large portion of its vitamines. This is especially true of meat soups. While the statements in the previous paragraphs are powerful arguments in favor of raw food, on the other hand, the claims of the raw food enthusiasts, that all the life elements in the food are dissipated and destroyed through cooking and that all the organic mineral elements become inorganic through cooking, are untrue. Cooking is only a mechanical process of sub-division, not a chemical process of transformation. The "organic" life molecules of vegetable and animal matter cannot be broken down entirely by mechanical processes ; this requires chemical action. For instance, no matter how long we boil sugar, in a watery solution, the sugar will still be sugar. Contact with yeast fer- ment, however, will change the sugar into alcohol and carbonic acid. The boiling is a purely mechanical 16 NATURE CURE COOK BOOK process, while the fermentation involves a chemical transformation of the fermenting substance. If the claims of the raw food people were true, humanity M'ould long ago have become extinct as a result of living on cooked food. We cannot, therefore, agree with the extremists who exclude from their diet all cooked foods, and some- times even the dairy products. A mixed cooked and raw food diet, with liberal allowances of the dairy products, seems to agree best with the majority of our friends. An extreme raw food diet has a tendency to create hyper-sentitive conditions physically, mentally and psychically. It also limits considerably food selec- tion and combination, thereby tending to monotony. This is especially true in places where a variety of palatable raw foods cannot be obtained all the year around. There is, however, another drawback to too much cooked food in the dietary. A study of the chemical composition of the cooked dishes in this book will shoAV that many of them though prepared from the fruits and vegetables belonging to the mineral group (V), are combined with food materials of the other groups in such a way that the latter predominate over the former. This would make it a difficult matter to comply with the teachings of natural dietetics, when living on cooked foods alone. The starches, sugars, fats and proteins would predominate over the foods of the mineral group. The only way, therefore, to comply with our general formula for a natural diet, consisting one-half of the organic mineral group (V), and one-half of the other four groups combined, is to have in any one meal only UNCOOKED FOOD VS. COOKED POOD 17 from one to three cooked dishes, and in combination with these a liberal amount of raw relishes, salads and other uncooked foods, belonging to group five. We recommend, and serve in our Sanitarium regimen, one meal daily consisting of raw foods only. All the juicy fruits and vegetables that can be rel- ished and digested in the natural state are not only excellent foods, but the best medicines for the human body. In the following chapter we shall call attention to and describe the medicinal properties of the foods best suited for eating in the natural state, without cooking, spicing, or fermenting. RAW FOODS AND THEIR MEDICINAL PROPERTIES Fruits The most delicious and wholesome raw foods are the juicy fruits. While they run low in starches, fats and proteids, they contain large amounts of the posi- tive organic mineral salts (vitamines). They are, therefore. Nature's own medicines, — splen- did tonics, natural stimulants, cholagogues, purifiers, antiseptics, anthelmintics and febrifuges. The only medicines we ever prescribe in inflammatory, febrile diseases, aside from homeopathic remedies, are acid fruit juices, diluted in water. The finest medicinal fruits are the acid and sub- acid varieties, such as lemons, oranges, limes, grape- fruit, pineapples, tangerines, apricots, apples, green gages, plums, and certain sub-acid varieties of cherries, pears, peaches, nectarines, etc. While these fruits contain highly organized acids, such as malic, oxalic and citric acid, they are very rich in the positive, alka- line mineral elements, and have, therefore, an acid- binding and acid-eliminating effect upon the system. The prevalent idea, encouraged by many physicians, that acid fruits and vegetables cause rheumatism and other acid diseases, is entirely without foundation. This mistaken idea has arisen from the fact that all juicy fruits and vegetables are rich in alkaline or- ganic salts, which dissolve the acid deposits in the tissues and throw them into the circulation. This 18 MEDICINAL PROPERTIES OP RAW POODS 19 temporarily overloads the blood stream with acids in solution, irritating the tender membranes of joints, muscles, brain and nerve tissues, and thus creating the various symptoms of collaemia or acute uric-acid poisoning. As a result the urine shows an increase in acids, xanthins, indican, and other forms of systemic poisons, which without these explanations are re- garded as "deleterious effects of vegetarian and raw- food diet." This increased elimination is unavoidable, if the patient is ever to be cured of his chronic rheumatism and other acid diseases — yet fruits and vegetables are blamed for causing rheumatism. LeiQon Juice the Most Efficient Antiseptic The fruit acids, instead of being injurious to the sys- tem, are powerful solvents for morbid accumulations of an alkaline nature. In the treatment of wounds and bedsores, even of a most serious nature, we never use anything but lemon juJce diluted in water : the juice of one-half lemon in a cup of boiled or filtered water. Lemon juice is the finest natural antiseptic in exist- ence, and at the same time wholesome food, while most of the medicinal antiseptics and germicides are power- ful protoplasmic poisons, which benumb and kill, not only disease germs, bacteria and parasites, but also the healthy cells and tissues of the body. If lemon juice is such an efficient antiseptic externally, it must have similar effects internally. This is true, not only of lemon juice, but also in a modified degree of all other acid and sub-acid fruits and vegetables. Our treatment of wounds is, in other respects, alto- 20 NATURE CURE COOK BOOK gether contrary to the teachings of the orthodox medi- cal schools. While they burj' wounds under many layers of bandages, soaked in poisonous antiseptics, we expose them as much as possible to air and light. The results are simply marvelous. Many wounds and sores, which had entered upon the advanced stages of necrosis, under the orthodox antiseptic treatment, and old varicose ulcers of many years' standing, we have healed perfectly with the simple lemon juice, and air and light treatment. If somebody tells you this is all contrary'' to the teachings of advanced medical science, just try for yourself and profit by your personal expe- rience, which is, after all, the only proof worth con- sidering. Fruit Juices the Best Medicines for Babies All Nature Cure babies, from the second week of their mundane existence, are given acid fruit juices in between the milk feedings. This is the best cure for rachitic diseases, because in the fruit juices the infant receives an abundant supply of the bone and tissue building materials. To give lime water, iron, sodium and other minerals in the inorganic mineral form, when the luscious fruits contain all these elements in the live, organic, ''vitamine" combinations, is, to say the least, very short sighted. The acid fruits also contain con- siderable amounts of fruit sugars, — the finest forms of organic sugar in nature. Sweet Fruits The sweet, alkaline fruits, such as figs, dates, grapes, persimmons, melons, cantaloupes, and certain varieties of peaches, pears, etc., are very rich in highly refined. MEDICINAL PROPERTIES OF RAW FOODS 21 organic sugars, all ready for assimilatiou, and contain considerable amounts of the positive, organic mineral salts. They are, therefore, nourishing, purifying and stimulating. Dates rank highest in sugar, but are comparatively poor in organic salts. Figs make a much better show- ing, while they contain in round figures sixty per cent of saccharine elements, they are also very rich in the positive organic salts, containing over ten parts per thousand of sodium, seven per thousand of lime, four per thousand of magnesium. This explains their excellent relaxing, laxative properties. Sweet grapes rank low in proteids, but high in sugar. They contain about one per cent nitrogenous elements, no fats, about sixteen per cent of sugar, and rank fairly high in organic salts, — about twenty parts per thousand. The value of the grape cure, like that of the milk cure, lies largely in the fact that it is a mild and pleas- ant form of proteid and starch starvation. The grape sugars bum up (oxidize), and the alkaline mineral elements neutralize and eliminate the acid by-products of starch and proteid digestion. The Berries The berries are still richer in the positive, alkaline mineral elements than the acid and sub-acid fruits. Therefore, they possess great medicinal values. The country people in Germany gather in their seasons, the different kinds of berries, and preserve and dry them for use in the winter. Huckleberries, blueberries, blackberries, raspberries, strawberries, gooseberries, elderberries, currants and cranberries, besides being delicious raw foods, make 22 NATUBE CURE COOK BOOK excellent soups, drinks, and desserts, and are to be classed among Nature's finest remedies. They run from 40 to 100 parts per thousand in the positive, alka- line mineral elements. The wide-spread belief that the seeds of berries and fruits are responsible for many cases of appendicitis, is another fairy tale. The best way to prevent appendi- citis is to live largely on seed-containing fruits and berries, and on other kinds of raw food. The small seeds which are swallowed readily act as scourers of the intestinal tract. They stimulate the peristaltic movements of the bowels and are natural laxatives. Appendicitis, in ninety per cent of all cases, is caused by a sluggish, atrophic condition of the intestines. Huckleberries, blueberries, and blackben'ies are ex- cellent medicines, not only for diarrhoea, but for all other ailments of the digestive tract. In severe diar- rhoea, dysentery, bloody flux and cholera morbus, no food whatsoever should be taken, — only water mixed with acid fruit or berry juices. Blackberries and raspberries make delicious drinks and r.re fine tonics for weak stomachs. Nuts Nuts are by far the richest foods in Nature. They contain only about five per cent of water ; all the rest of their substance is solid nourishment. On an aver- age, they contain from ten to twenty per cent of proteins, fifty to sixty-five per cent of fats, five to ten per cent of carbohydrates, and from ten to twenty parts per thousand of the positive mineral elements. The most costly beefsteak contains only from twenty to thirty per cent of nourishing substance, and sev- enty per cent of impure water. MEDICINAli PROPERTIES OP RAW FOODS 23 Nuts, on the other hand, are three times richer than meat in fats and proteins, and their delicious flavors are enjoyed best when eaten raw. They are, there- fore, the finest substitutes for meat in the diet of the vegetarian and fruitarian. The only danger lies in eating too many of them. They should be taken in moderate quantities only, and always in combination with foods of the mineral group. No wonder many people say "nuts do not agree with me," when they eat them by the handful after a heavy meal of meat, potatoes and vegetables. The vegetarian uses nuts, not with meat, but in place of meat. Many nut recipes will be found among "salads," "croquettes," "roasts," and "sandwich" fillings. Vegetables The leafy. Juicy vegetables which grow in and near the ground rank lower in proteins and starches and still higher in the positive mineral salts, than the fruits and berries. They are, therefore, best suited to balance in the diet the acid-producing starches, sugars, fats and proteins. The mineral salts, con- tained in the juicy vegetables in larger amounts than in any other class of foods, are the real blood, bone and nerve builders, the most valuable antiseptics, blood purifiers and generators of the positive, electro-mag- netic energies in the body. In the divisions, "Salads" and "Vegetables," we have described the best ways of preparing vegetables, uncooked and cooked. Among these recipes will be found the most delicious raw food combinations of berries, fruits, nuts and vegetables. S4 NATURE CUBE COOK BOOK None of the vegetables belonging to gronp five, which are relished raw, are improved by cooking. The cooking more or less destroys the vitamines and dissi- pates to some extent the vital energies latent in the vegetable protoplasm. Uncooked Cereals Seeds are highly charged with the sex principle, which in phj'-sical matter is the highest expression of the Life Force. All seeds, such as cereals, nuts, legumes, etc., which can be used as foods are, there- fore, especially rich in the life elements, in vital mag- netism or vitamines, and these vital energies remain unimpaired and most effective in the uncooked foods. While the digestive apparatus of the majority of people, through the constant use of cooked and highly spiced foods, has lost the ability to thoroughly digest and assimilate the raw starches of cereals, it is good practice to partake at one or more meals every day of some raw cereals, ground or cracked fresh in a hand mill, or soaked, dried and flaked in a grain and nut flaker. Flaked and rolled grains can be bought in every well-equipped grocery. A mixture of rolled oats, wheat and rye in about equal proportions, with addi- tions of pine nuts and raisins, makes an excellent and palatable substitute for baked bread. The flaked grains may be mixed according to individual taste and fancy, with various kinds of nuts, raisins, figs, dates, or other uncooked fruits and berries. A great variety of palatable and tempting uncooked strength-food dishes can be prepared in that way. MEDICINAL VEGETABLES Carrots and Beets Good Worm Remedies Carrots and beets are very rich in organic sugars and mineral salts, and are, therefore, excellent blood- builders, purifiers and anthelmintics. They are valu- able foods in all forms of anemic and acid diseases. Children should be allowed to eat all the raw carrots and beets they desire, especially when afflicted with intestinal parasites. Pumpkin Seeds, Good Tape-worm Remedy Peeled pumpkin seeds, administered after sufficient preparation by natural living, treatment and fasting, will harmlessly and promptly remove tape-worms, round-worms, pin-worms and other parasites. San- tonin, filix mas., and other poisonous anthelmintics may kill the worms, but they also paralyze the intes- tines, in many instances, causing lifelong intestinal constipation and indigestion. Flaxseed Tea for Colds Flaxseed tea is a valuable remedy for colds, croup and catarrhal diseases. It has a soothing and healing effect upon the raw and sore membranes of the throat, and upon the digestive and urinary organs. Take a few tablespoonfuls of this tea when needed to allay the soreness in the throat and bronchi. The best way to prepare this tea is to boil a tablespoon of flaxseed for 25 26 NATURE CURE COOK BOOK five minutes, then strain and add some honey and lemon juice. Rutabaga Syrup for Colds Rutabagas furnish another splendid remedy for colds, croups and catarrhs. Take a large rutabaga, scrub clean with vegetable brush but do not peel, then wipe dry. Remove top and scoop out center, leaving a shell about an inch and a half in thickness. Fill cavity with unrefined brown sugar or with pure maple sugar. Now place in a very slow oven or on top of a cookstove for eight to twelve hours, in such a way that the sugar and the juice of the rutabaga forms a thick syrup. Care must be taken that the applied heat is not too great, lest it bake the root and dry up the syrup. If the sugar absorbs too fast, more must be added. A teaspoonful of this syrup should be taken whenever needed to allay the irritation and soreness in the throat and bronchi. Kidney Tonics " Teas made from watercress, asparagus or juniper berries have a relaxing effect upon the urinary organs and are therefore valuable aids to promote the flow of scanty urine. Warm relaxing sitz baths and hot com- presses over the bladder are also valuable aids in relieving retention of urine. If the urinary organs are affected by inflammatory conditions, cooling com- presses and sitz baths must be applied. Onion and Grated Potato Poultices for Inflammations Slightly fried onions make excellent drawing and soothing poultices for inflammations in the middle ear. MEDICINAL VEGETABLES 27 Grated raw potatoes applied as poultices are the best of all remedies in the worst forms of inflammations of the eyes such as glaucoma, trachoma, gonorrhoeal in- fection, iritis, etc. The raw potato poultices must be renewed before they become hot and dry. Cottage Cheese and Gruel Poultices Fresh cottage cheese and oat gruel poultices, warmed to blood heat, make good ripening and drawing poul- tices for runabout abscesses, boils, fuinineles, car- buncles and infected wounds. Horseradisli and Pineapple Good Counter-irritants Grated horseradish and pineapple and mustard make good drawing counter-irritant poultices for inflamma- tions in the throat, lungs, and other organs of the body. The juice of pineapples (raw or cooked) is a good remedy for colds, coughs and croup. Natura,! Laxatives The best natural laxatives are figs, prunes and raisins, raw or stewed. In febrile conditions and when solid food cannot be taken, give the juices. Eaisin juice acts better on some people than figs or prunes. Still others are aided greatly by eating young, green onions, Spanish onions, scraped sweet apples, or by taking raw rhubarb juice. Foods and Thirst Those who adopt a vegetarian diet soon find that they are not as thirsty and do not require nearly as 28 NATURE CURE COOK BOOK large an amount of fluids as they did under the meat diet. The following explains why this is so. The juicy fruits and vegetables contain on an average about ninety per cent of water. These fruit and vegetable juices, prepared in Nature's own labora- tory, supply in the best possible form the demand for fluids in the animal and human body. They are cool- ing, refreshing, and saturated with the most valuable medicinal elements found in Nature. These vegetarian foods, therefore, are non-heating and non-irritating, and contain in themselves large amounts of pure and wholesome fluids. Flesh foods, as we have learned, are saturated with uric acid, poisonous alkaloids and ptomaines, which have a stim- ulating, heating and irritating effect upon the system. This is further increased by the spices and condiments necessary to cover the unpleasant odor and taste of the flesh. Large amounts of fluids are required to coun- teract the heating and coiToding effects of these sys- temic poisons, and to ''wash" them out of the system. Herein lies the reason why a meat diet creates abnormal thirst and is most conducive to the forming of the drink habit, while the adoption of a fruit and vegetable diet is the best remedy for the abnormal craving for drugs, tobacco, and spirituous liquors. POPULAR SUPEESTITIONS Strawberries and Cucumbers — Purifiers, Not Poisons Strawberries, cucumbers, tomatoes, and other medic- inal fruits and vegetables are called poison foods by writers on hygienic subjects of the Woods-Hutchinson type, because they produce skin eruptions, diarrhoeas and other forms of acute elimination. MEDICINAL VEGETABLES 29 Cucumbers, as they come from the garden, are medi- cine to the human body, especially in diarrhoeas and cholera morbus. They are homeopathic to such condi- tions. It is wrong to soak them in salt, pepper and vinegar. In their natural state they ■ are great puri- fiers, counteracting the poisons of flesh foods, alcohol and tobacco. Because they eliminate the noxious accumulations of these pbisons in a somewhat drastic manner many physicians and popular ignorance regard them as harmful and poisonous. This is "blaming the broom for raising the dust." "When properly pre- pared, or rather when not prepared at all, aside from cleansing, they rank among the most wholesome prod- ucts of the soil. The rinds of the cucumbers contain a valuable kidney tonic and should not be removed if tender and pala- table. Grape fruit does not contain quinine, though, like all other acid and sub-acid fruits and vegetables, for reasons elsewhere explained, it is an excellent remedy in all inflammatory febrile diseases. Tomatoes do not make cancer, but help to cure it. Most of our cancer patients, at one time or another while undergoing treatment, usually during the healing crises, develop a strong appetite for tomatoes, and we always encourage them to satisfy this craving to the fullest extent. No Opium in Lettuce Lettuce is a splendid remedy for soothing tired and irritated nerves, and for relieving insomnia. Its seda- tive qualities, however, are not due to opium. Lettuce does not contain the slightest trace of opium, but it is very rich in the positive, alkaline mineral elements. 30 NATURE CURE COOK BOOK These neutralize and eliminate the poisonous acids and alkaloids which irritate and over stimulate the brain and nervous system, and cause all kinds of nervous troubles. Peaches do not contain prussic acid. It is true that the seed of the peach contains minute quantities of this poison — not enough to be harmful — ^but the luscious flesh of the peach doe's not contain the slightest trace. It is too bad that people should be frightened from enjoying one of Nature's most delicious and wholesome products through this foolish superstition. Neither do watermelons cause malaria. This is a wide-spread, superstitious belief among southern people, for whom plenty of fresh watermelons in their season would be the best possible preventive of malaria. True, watermelons, like all other foods, in a condition of decay, may become dangeroiis to health, but when ripe and fresh this delicious, juicy fruit is one of Nature's finest cooling and purifying medicines — one of the best known cures for malaria and other febrile diseases peculiar to hot climates. If the southern people would use more watermelons and other juicy fruits during the heated seasons, instead of too much lard and other greasy foods — for which they seem to have a curious fancy — they would not be so prone to these maladies. SIMPLE VEGETABLE SALADS AND DRESSINGS Vegetable Salads Though the following recipes appear scattered among the ** Salads," we give them here in a condensed form for the benefit of those who look for a collection of simple raw-food recipes. Any of the following named green vegetables may be served singlj'- or in various combinations with the dressings below, e. g. : Lettuce is very appetizing with lemon juice and sugar only, or with any of the dressings. Cucumbers may be sliced in the ordinary way with any of the first seven dressings. They are very pala- table when quartered lengthwise and sprinkled with lemon juice and olive oil. Sliced onions, sliced tomatoes, cucumbers, endive, Swiss chard, young can'ots, green peas in the pods, nasturtiums, celery, cabbage slaw, young spinach, parsley, water cress, and dandelions are all good with any of the dressings mentioned, to suit individual taste. Water cress is very palatable with lemon juice and olive oil. The flavor of tomatoes blends well with mayonnaise, or with dressing No. 6. Salad Dressings 1. Lemon juice. 2. Lemon juice and sugar. 3. Lemon juice and olive oil. 4. Orange juice (with or without olive oil). 5. Rhubarb juice (with or without olive oil). 6. Stir into i/^ cup of oil 1 cup of finely chopped onion or parsley; add the juice of 1 lemon and a pinch of salt. 31 82 NATURE CURE COOK BOOK 7. Stir into 1 cup sour cream, 3 tablespoons sugar; add lemon juice to taste. 8. Stir into 1 beaten egg, 1 cup sweet cream and the juice of 1 lemon; add sugar to taste. 9. "Whip cream, season with lemon juice, a little celery salt and a bit of red pepper (if desired) ; mix well; a few raisins, chopped fine, may be added, 10. Take the yolk of 1 egg, y^ teaspoon salt, sugar and mustard, and a dash of white pepper (if desired) ; beat well and add 1 pint cream and the juice of 1 lemon. 11. 1/2 cup lemon juice, 1 cup water, a little salt and the juice of 1 onion. 12. Take fresh, juicy sweet corn, split down the grains and scrape out the juice and pulp ; to the juice thus obtained, add an equal amount of nut cream made by thoroughly mixing peanut butter with water to the consistency of cream; add salt to taste. 13. Grate Spanish onions, add salt, lemon juice, sweet cream or olive oil, and, if desired, a dash of white pepper. 14. Juice of 2 lemons, y^ cup water, pinch of salt and 2 tablespoons olive oil. 15. Mayonnaise Dressing: Take the yolk of 1 egg, 1 teaspoon each of salt, sugar and mustard, and stir together (always in one direction), meanwhile adding 1 cup oil, drop by drop, and, lastly, in the same manner, the juice of 2 lemons; keep in a cool place. 16. French Dressing: 1 teaspoon salt, 1 of sugar, y^ cup olive oil, 2 tablespoons onion juice and juice of 1 lemon; mix thoroughly. 17. Mix equal parts olive oil, Bweet or sour cream, and lemon juice ; add a little salt SOUPS Key to reference letters: St. (Starches). S. (Sugars). P» (Fats). P. (Proteids). M. (Mineral Elements). In the natural diet, we tolerate rather than recom- mend the use of soups. They are objectionable for sev- eral reasons. Most soups are not relished except when taken hot, and hot foods, especially liquids, have the effect of anaesthetizing, weakening and dilating the stomach. Moreover, like all other liquids, they dilute the diges- tive juices, all of which tends to weaken and retard the digestion of foods in the stomach. Soups should be taken slowly and as cool as thej' can be relished. It is well to take with the soup some solid food, such as whole grain bread, whole wheat croutons or triscuits, or some vegetable relish, such as radishes, onions, celery, etc. It is not at all necessary to begin every dinner with soup. It should not be served more than two or three times a week. The soup habit should be avoided. Meat Soups As far as meat soups are concerned, instead of con- taining the strength of the meat, as commonly sup- posed, they contain much of uric acid and other mor- bid materials with which the animal carcass is satu- rated, and in addition to this some fats and gelatin, but very little of the protein elements. The latter coagulate and remain in the meat fiber. 33 84 NATURE CURE COOK BOOK "Well-inforraed physicians now admit that soups and meat extracts have more of a stimulating than a nour- ishing effect upon the system. This artificial stimula. tion is caused by the poisonous acids, alkaloids and ptomaines contained in the meat. The most valuable constituents of flesh foods, the animal life element or animal magnetism, is largely destroyed and dissipated through boiling. Vegetable Soups Pure vegetable soups, properly prepared, are rich in the mineral elements, which are of the greatest impor- tance in the economy of the body, but care must be taken not to boil the vegetable soups longer than necessary, in order to avoid as much as possible the disintegration of the live-organic combinations of the vegetable food elements and the dissipation of the vito- chemical life element (vitamines). The foundation of vegetable soups is a stock made from different leafy vegetables and roots, with a very small addition of peas or beans to supply the rich flavor of the protein which makes meat soups so pala- table. All vegetables may thus be utilized with the possible exception of the red beet, which would impart a reddish color to the stock. The outer leaves of cab- bage, spinach, lettuce, kale, the tops of beets and other roots, the tough portions of celery, asparagus and green onions, which usually go to waste, make excellent soup stock, because they are rich in the min- eral salts, — the essential elements in good soup. To clarify the stock, use crushed egg-shells. This is another by-product of the kitchen that is generally thought fit only for the garbage can ; yet the lime and SOUPS 85 other minerals contained in the shells of the eggs are valuable elements of nutrition. The egg-shells should be washed, dried in the oven, crushed and kept in a covered jar until required for clarifying soups and cereal coffee. SOUPS MADE WITH LEGUMES 1. Cream of Bean and Salsify Groups St. P. M.— S. F. Sort and wash 1 pint navy beans and soak them over night. Cook with 1 large onion and a handful of parsley in enough water to cover well, until nearly done. Add 12 good-sized salsify roots, peeled and cut into small pieces. Cook one hour longer, adding more water if necessar3\ Rub through a colander, reheat, and add stock or milk to make 3 quarts. Season, and add butter. 2. Puree of Bean Groups Ct. P. M.— F. Soak 1 pint of navy or kidney beans over night. Cook in enough water to cover until nearly tender. Add 4 or 5 tomatoes and 1 onion cut in pieces. Cook about thirty minutes longer, mash through a colander, add hot milk (if desired), butter and seasoning", and sprinkle with a little chopped parsley. Note: Olive oil, used instead of butter, imparts a flavor relished by many. 3. Lima Bean Soup Groupa St. P. M.— F. FoUow the directions for Puree of Bean, using lima beans. 36 NATURE CURE COOK BOOK 4. Mexican Bean Soup Groups St. P. Soak 1 pint of brown or Mexican beans over night. Cook until nearly tender. Add 2 potatoes cut into dice and cook until potatoes are soft. Mash through a colander, add 1/2 teaspoon sugar, and butter and salt to taste. 5. Puree a la Jackson Groups St, P. M.— F. Soak 1 pint each of dried peas and beans. Cook about one hour in water enough to cover. Add 1 turnip, 1 large carrot, 2 celery roots (German celery), and 6 potatoes cut indo dice. Cook one hour longer, or until thoroughly done, and mash through a colander. Add plenty of butter or olive oil, seasoning, and chopped parsley. 6. Lentil Soup Groups St. P. M.— F. Soak 1 pint of lentils over night. Cook with a bunch of parsley in water enough to cover well for about one hour. Add 1 cup tomatoes, canned or fresh, 1 Spanish onion and 2 carrots cut into dice. Rub through a colander and reheat with water or stock sufficient to make 2 quarts of soup. Brown 2 teaspoons flour in an equal amount of butter and add to the boiling soup. Cook five minutes longer, season to taste, add more butter, and sprinkle with chopped parsley, if desired. 7. Plain Pea Soup Groups M. S.— St. F. P. "Wash the pods of 1 pint of fresh shelled peas and boil with a few sprigs of parsley or marjoram in water SOUPS 37 enough to cover, about thirty minutes. Strain, and cook the peas in this water until tender. Season to taste, thicken with 1 tablespoon flour rubbed smooth in a little cold milk or water, and add 1 tablespoon butter, also hot stock or milk to make 2 quarts. Do not strain. Sprinkle with chopped parsley. 8. Puree of Peas — I Groups St. P.— F. M. Soak 1 pint yellow split peas over night; cook in water enough to cover, with 1 small onion and a little celery. Let simmer gently for two hours, then rub through a colander. Reheat, adding water to make 2 quarts. Let boil a few minutes, season, and add butter or olive oil. Serve with croutons. 9. Puree of Peas— II Groups St. P. 3VL— F. Soak 1 pint of dried peas over night (or use 1 quart of fresh shelled peas). Cook in water enough to cover well, with 1 onion and a bunch of savory herbs. "When the peas are tender, remove the flavoring, and rub through a colander. Reheat, adding water or stock to make 2 quarts. Season, add butter, sprinkle with finely chopped parsley, and serve with croutons. 10. Puree of Peas—III Groups St P.— F. Soak dried peas over night. When ready to cook cover with cold water. "When tender, press through a colander, add butter and salt, and let stand on back of range until it thickens. Puree of beans or lentils may be made in the same manner. 88 NATURE CURE COOK BOOK 11. Dark Surprise Soup Groups St. P. F.— M. Soak over night 1 pint each of black beans and lentils. Let boil gently until soft in water enough to cover, with 1 onion and 1 pod of okra. Mash through a colander and return to kettle. Add water enough to make 2 quarts, and cook for twenty minutes with a little thyme, summer savory and parsley; add butter and seasoning. Before serving, add 4 hard-boiled eggs, chopped fine, and 1 lemon sliced very thin. SOUPS MADE WITH MILK 12. Cream of Asparagus — ^I Groups M. F.— P. St Cut the tough ends of about 2 dozen stalks of aspara- gus into small pieces and cook slowly in 3 pints of water about one hour. Make a cream sauce of 2 tablespoonfuls each of flour and butter, and 2 cups milk. Add to this the strained asparagus water, and the tips and tender parts of the asparagus, which has been cut fine and cooked separately. Season to taste, add butter, and serve. 13. Cream of Asparagus — ^11 Groups M.— F. P. St. Cut the tips and tender portions of about 2 dozen stalks of asparagus very fine and cook them in enough water to prevent burning. Heat milk to boiling; thicken with cracker crumbs. Add asparagus, also butter and seasoning to taste. Let boil a few minutes and serve. SOUPS 89 14. Cream of Barley Groups St.— P. M. S. P. Wash 1 cup barley and cook in 1 quart water until soft. Peel and grate 1 medium-sized onion, and add the juice and about half the pulp to the barley. Let it boil, then rub through a coarse-wire sieve. Add 1 quart milk (hot), butter, and seasoning to taste. 15. Cream of Beet Groups S. ]V1— St. F. P. Peel and cut into small strips 6 good-sized beets and 1 onion. Add a small piece of sweet pepper and a spray of parsley. Cook in water enough to prevent burning until the beets are very tender ; remove pepper and parsley, rub beets through a sieve. Reheat, and thicken with a little flour and butter blended. Add 1 quart hot milk, and the well-beaten yolk of 1 egg. Season to taste. 16. Cream of Carrot Groups M. S. F.— St. P. Cut about 1 dozen carrots into small pieces. Cook until tender in enough water to prevent burning, with a small piece of butter added. Mash through a col- ander and reheat, adding about 3 pints hot milk, 2 tablespoons butter, and 1 tablespoon flour rubbed smooth in a little cold milk. Let all come to boiling and season to taste. 17. Cream of Celery— I Groups M. F.— St. Cut the enter, tough part of 4 stalks celery into pieces. Cook slowly in 2 pints water about one hour. 40 NATURE CURE COOK BOOK To the strained celery stock add about 1 cup finely cut, crisp, white celery, cooked separately in a small quantity of slightly salted water until tender. Thicken with flour blended with butter, and add 1 pint rich cream, heated. Let boil a few minutes and serve. 18. Cream of Celery— II Groups M. F. S. P.— St. Cut 2 large stalks celery into small pieces. Cook in a double boiler with 2 pints milk until tender. Mash through a colander and return to double boiler. Add a cream sauce made of 2 tablespoons each of flour and butter and 1 pint milk. Let come to boil, season to taste, and stir in 1 cup whipped cream (unsweetened) before serving. 19. Cream of Cheese (Duchess Soup) Groups P. F.— S. M. St. Put 2 tablespoons butter in a saucepan. When melted, add 1 onion, sliced. Cook until soft and creamy, and sift in 2 tablespoons flour, stirring well to prevent lumps. Transfer to double boiler, add 3 pints hot milk, and seasoning to taste. Add 6 tablespoons grated cheese, stirring well. When smoking hot, rub through a fine sieve, reheat, and serve. 20. Cream of Chestnut Groups F. P.— S. M. St. Scald and peel chestnuts to make 1 pint. Cook in 1 quart water until soft, then rub through a colander. Add 1 quart hot milk, season, add butter, let cook two minutes, and serve. SOUPS 41 21. Cream of Corn — I Groups S. M. F. P.— St. To 2 cnps com, grated or scraped, add 1 grated onion and 3 pints hot milk. Cook in double boiler about twenty minutes ; add butter and seasoning to taste. 22. Cream of Corn— 11 Groups S. F. M.— P. St. Simmer 1 quart grated corn, in millc to cover, about thirty minutes. Add 4 tablespoons butter, salt to taste, a little grated onion, then thin with hot milk to make the desired consistency. Before serving add 1 tablespoon of whipped cream to each portion, also a little minced parsley. 23. Cream of Lettuce Groups M. F. S. Wash well and cut fine some lettuce leaves, also a small amount of other vegetables, such as carrots, leek and onions. Stew in a little salted water until soft, press through a colander; reheat. Just before serv- ing, add % cup cream and 1 cup finely shredded lettuce. 24. Cream of Mushroom — I Groups P. F.— St. S. M. Wash well, peel and chop fine 2 quarts mushrooms. Add water enough to cover, and a small piece of butter. Let simmer until nearly done, stirring often. Add y^ teaspoon grated onion, and thicken with flour blended with butter. Season, and add enough hot milk to make 2 quarts. Let boil two minutes, and serve. 42 NATURE CURE COOK BOOK 25. Cream of Mushroom — n Groupi P. F.— St. S. Peel and -wash well 1 quart mushrooms. Add water enough to cover, and boil until tender enough to rub through a coarse sieve. Make a cream sauce, using 2 tablespoons butter, 3 tablespoons flour, and 1 quart milk. Add the mushrooms, season to taste, and serve with bread sticks. 26. Noodle Soup Groups St. S. F. P. Heat milk in double boiler or over an asbestos mat. Add the desired amount of noodles, let boil about twenty minutes, season, sprinkle with finely chopped parsley, and serve at once. 27. Cream of Onion Groups M. F. S. P.— St. Peel and slice 6 Spanish onions. Heat 2 tablespoons butter, add the onions, and stir until they begin to cook. Add 1 cup water, cover and let simmer about thirty minutes longer, then add 1 quart hot milk. Strain, add i/4 cup cracker crumbs, and seasoning". 28. Onion Soup Groups M. F. P. S.— St. Chop 4 good-sized onions and cook very slowly until soft; add 1 quart rich milk, heated; season, thicken with cracker crumbs, add a good-sized lump of butter and serve without straining. SOUPS 43 29. Browned Onion Soup Groups M. F. S. P. Slice onions, put in a baking pan with a little butter, and let brown well but do not burn. Put the onions in a saucepan with hot milk, and let simmer about one- half hour. Season, add butter, strain and serve. 30. Cream of Potato Groups St. F. P. M.— S. Cut 6 large potatoes into pieces, and cook until soft in enough salted water to cover. Mash through a colander, add 1 quart hot milk, a lump of butter, sea- soning to taste, and a little chopped parsley. 31. Potato Soup Groups St. M. F.— S. P. Pare and cut into dice 3 large potatoes and 1 onion. Cover with cold water, add butter the size of a walnut, and cook about thirty minutes. Add 1 quart hot milk. Rub 1 tablespoon butter into 2 of flour with 1/2 tea- spoon baking powder added. Make a fairly stiff dough with cold milk, roll thin, and cut into small squares or diamonds. Heat the potatoes and milk to boiling, drop in the dough, cover closely, and let boil about ten minutes. Season, sprinkle with finely chopped parsley or thjnne, add butter, and serve. 32. Cream of Eic9 Groups St. F. S. P. M. Rub 1 cup cooked rice through a coarse-wire sieve. Add 3 pints milk and the juice of 1 onion, and heat 44 NATURE CURE COOK BOOK to the boiling point in double boiler; add butter and seasoning to taste. 33. Squash Soup Groups F. S. M. P.— St. Peel and quarter 1 small squash, remove seeds, cut into pieces and steam until tender; rub through a coarse sieve, and heat to boiling in double boiler with 2 quarts milk. Season with butter and nutmeg, and add the well-beaten yolks of 2 eggs. Serve with croutons. 34. Cream of Tapioca Groups St. F. M. S. P. "Wash y2 cup tapioca, let soak for two hours in cold water, then put on to cook with 1 onion and 2 stalks celery, chopped fine. Cook until the tapioca is clear, adding more water if necessary. Make a cream sauce of 2 tablespoons each of butter and flour, blended, and 1 quart milk, and add to the soup. Season to taste, and serve. 35. Cream of Tomato — ^I Groups M. F. S. P.— St. Cook 1 can tomatoes, or fresh tomatoes, cut up to make 1 quart, and 1 large onion, with 1 teaspoon sugar added, for about twenty minutes in water enough to prevent burning. Rub through a coarse sieve, reheat, and add a pinch of baking soda. Meantime, heat 3 pints milk to boiling in a double boiler, and thicken with 1 tablespoon flour or cornstarch nibbed smooth in a little cold milk. Add the tomatoes to the milk, 80DPS 49 stimng constantly. Season, and add butter the size of a walnut. 36. Cream of Tomato— 11 Groups 3VL F. S. P.— St. Cook and strain through a coarse sieve 1 quart tomatoes. Reheat to boiling point, and thicken with a little cornstarch. In a saucepan melt 1 large table- spoon butter, sift in 1 tablespoon flour, and let cook until perfectly smooth, then add slowly sufficient hot milk to make 1 quart. Heat to boiling, mix with the tomatoes, season, and add more butter and a little sugar, if desired. This will not curdle. Note : — Many people experience difficulty on account of the curdling of the milk. The secret of success lies in using fresh milk, and having both the milk and tomatoes at equal temperature at the time of mixing. It is better to add the tomatoes to the milk, not vice versa. If there is any doubt about the freshness of the milk, a small amount of baking soda added to the tomatoes will counteract the acidity ; but this addition of inorganic soda to food is undesirable and should be avoided. 37. Cream of Leek Groups M. r. — St. Cut leeks in small pieces, cover with water, let sim- mer until tender, then rub through a fine sieve. Heat % cup butter, add 2 tablespoons flour (to 2 quarts of stock) ; let simmer, but not brown. Add a little of the hot stock and stir until smooth, then add to the soup, which should be of a creamy consistency. Sea- son to taste, and, lastly, add 1 cup hot cream. 46 NATURE CURE COOK BOOK 38. Salsify Soup Groups M. S. F. P.— St. Allow 4 stalks salsify to each plate of soup ; scrape and cut into desired pieces; put on to cook with butter and just enough water to cover; when tender, add a sufficient amount of hot milk; let boil about five minutes; season, and serve with crackers. 39. Puree of Carrots Groups S. M. F.— St. P. Scrape and slice 6 large carrots ; boil in a very small quantity of water with 2 tablespoons butter; when tender, rub through a sieve, add salt and sugar to taste, and hot cream; beat well, let boil up; garnish with minced parsley and serve. 40. Cream of Peas Groiips (green peas) S. M. F, P. — St. Mash 2 cups cooked peas (fresh or dried) through a coarse sieve. Add 1 grated onion, 3 pints milk, butter, and seasoning to taste. Heat to boiling point and serve with croutons or egg beans. 41. Puree of Sweet Peas Groups S. M. F. P. Cook 1 pint of shelled peas and 1 slice of onion, with 1 small teaspoon sugar added, in enough water to cover until soft. Add 3 pints hot milk, or half milk and half water, and let simmer about twenty minutes longer. Thicken with 1 tablespoon each of flour and butter, blended. Let boil a few minutes, season, and mash through a colander. Reheat, sprinkle with chopped parsley, and serve. SOUPS 47 SOUPS MADE WITH VEGETABLE STOCK 42. Vegetable Stock (for Clear Soups) Groups M.— St. S. P. "Wash carefully, using a stiff brush for the roots, ^ cup peas, beans or lentils (not soaked), 2 parsnips, 1 turnip, 4 carrots, 1 sweet pepper, 2 stalks celery (with leafy tops), 1 onion, % cabbage, 2 tomatoes, a small handful parsley, 1 bunch wintergreen. Cut into pieces and cook slowly in 3 quarts water from one to two hours. Strain, add salt to taste, and keep in a cool place until needed. Instead of the foregoing combi- nation, any other vegetables may be used (see intro- duction to soups). If stock of stronger flavor and darker color be desired, the stalks, roots and tubers may be cut into pieces and browned in the oven or frying-pan with a little butter before cooking them with the green vege- tables. Note: — The shells of eggs, crushed and kept in a jar until required, may be boiled with the vegetables to clarify the stock. For amber stock, use the outer skins of onions. 43. Vegetable Bouillon (Consomme) Groups M.— F. St. S. P. Heat rich, clarified vegetable stock; add butter and seasoning to taste, and serve in bouillon cups. 44. Asparagus Soup Groups M. F.— St. S. P. Cut about 2 dozen stalks asparagus into small dice, cook slowly until tender, in enough water to prevent 48 NATURE CURE COOK BOOK burning. Add hot vegetable stock to make 2 quarts. Beat together the yolks of 2 eggs and y^ cup cream; stir the soup into this, and serve at once. 45. Barley Soup Groups M. St.— F. P. Add 1 quart water to 1 cup tomatoes cut into pieces, then add butter the size of a Avalnut, 1/2 cup barley, and cook slowly until the barley is soft. Add rich vegetable stock (hot) to make 2 quarts, and season to taste. 46. Celery Soup (German Style) Groups M.— F. St. S. P. Cut 4 stalks celery very fine, and cook in a small quantity of water until tender. Add 3 pints of either stock or milk (hot), butter and seasoning to taste. 47. Chervil Soup Groups M. F. St.— P. Wash and chop fine 1 large bunch chervil. Cook in 2 quarts stock about fifteen minutes. Add 2 potatoes cut into small dice. Cook until potatoes are done, add 2 tablespoons flour blended with butter, and let come to a boil. Season to suit taste. 48. Chestnut Soup — ^I Groups F. P. St. — M. Put 1 pound of chestnuts into a stewing pan with about 2 quarts of water; let cook until tender, then add 1 cup washed rice, a little more water and butter, and 1 cream cheese, grated; when the rice is tender, drain through a fine sieve ; season and serve. SOUPS 49 49. Chestnut Soup— 11 Groups M. F. P.— St. 8. Chop 1 cup boiled chestnuts very fine. Add 2 quarts stock, heat, and add butter and seasoning to taste. If necessary, thicken with flour and butter, blended. When serving, add 1 tablespoon whipped cream (un- sweetened) to each portion. 50. Consomme Royal Groups M. F. P.— S. St. . Slice 1 onion, add 1 sprig parsley and 1 quart milk. Cook in double boiler and strain. "When cool, add 1 egg, slightly beaten, salt to taste, and a little nutmeg. Reheat, add 3 pints stock (hot), 1 tablespoon Parmesan cheese (grated or shaved), and serve with squares of hot buttered toast. 51. Com Soup Groups M. S. F.— P. St. Cook 2 cups sweet corn, grated or scraped (canned com may be used), 2 quarts stock, about twenty min- utes in double boiler; add butter and seasoning to taste. 52. Soup a la Creole Groups M. F. P. St. S. Chop 1 head lettuce, 1 onion, and a few sprigs of parsley, and put them into a saucepan with butter the size of an egg. Cover, let stew gently for ten min- utes, then sift in 2 tablespoons flour, stirring well to prevent lumps. Add slowly 2 quarts boiling stock, then 1 cup mashed potatoes rubbed smooth with cream. Season, and add a pinch of nutmeg. Beat 4 eggs with 50 NATURE CURE COOK BOOK 1 cup cream in the tureen; pour the soup over this, stirring constantly. Serve at once with croutons. 03. Einlauf Soup (A German Dish) Groups M. F. P.— St. Take as much soup stock as desired. Drop from the end of a spoon or pour slowly through a coarse sieve a thin, smooth batter made with 1 egg, well beaten, 1 tablespoon flour, and a pinch of salt. Let cook for two minutes before serving. 54. Favorite Soup Groups M. St. p. F.— S. Cut 1 large onion and 1 carrot into tubes; put into a frying-pan with I/4 cup melted butter; cook slowly a few minutes, then add 6 good-sized tomatoes, cut in pieces; 2 quarts boiling water or stock, 1 tablespoon flour browned in butter, and 1 cup rice. Cook slowly until the rice is tender ; season, and serve. 55. Julienne Soup Groups IL S. St.— P. F. j Cut in small strips, 2 large carrots, 2 turnips, 2 parsnips, a small head of cabbage, 1 Spanish onion, 3 or 4 potatoes, about 6 tomatoes, and 1 stalk of leek. Add 3 quarts of stock and let boil gently for about one hour. Add a generous lump of butter, and season to taste. 56. Lettuce Soup Groups M. F.— St. S. P. Cut fine 3 heads of nice, crisp lettuce and 2 green onions. Put into a kettle with 2 tablespoons butter, and cook about five minutes, stirring constantly. Add SOUPS 51 3 pints stock (hot), let cook slowly about twenty minutes, and season to taste. Add 1 cup whipped cream (unsweetened) just before serving. 57. Mock Turtle Soup Groups M, P. F. St. Cut into small dice 1 carrot, 2 potatoes, 1 onion, and 1 stalk celery. Cook in water enough to prevent burn- ing about fifteen minutes. Add 1 cup mushrooms, cut into small pieces, and cook about ten minutes longer. Add water or stock (hot), to make 2 quarts. Brown 1 tablespoon flour in same amount of butter, and add to soup, with seasoning to taste. Let boil a few min- utes, then pour over the yolks of 2 hard-boiled eggs, chopped fine, and 1 lemon, cut into dice. 58. Cream of Nut Soup Groups M. F. P.— St. S. To 1 cup nut meal add 3 pints stock, stirring well to prevent lumps. Heat, add a little butter, and season to taste. Beat the yolk of 1 egg well, stir the soup into it, and serve at once. 59. Noodle Soup Groups M. St.— P. S. Into boiling stock drop the desired quantity of noodles (see Recipe No. 105). Let boil from twenty to thirty minutes before serving. GO. Eic© Soup— I Groups M. St.— F, S. P. Heat stock to boiling. To every quart add 1 large tablespoon rice. Let cook about half an hour, and add 62 NATURE CURE COOK BOOK butter and seasoning to taste. Green peas or slices of carrot may be added if desired. Note : — Sago, tapioca, farina and the different kinds of noodles on the market may be used instead of rice. 61. Rico Soup— n Groups 11 Ct.— F. S. P. Wash y^ cup rice, add 1 pint cold water; let come to the boiling point and boil hard for five minutes. Add 3 pints of stock (boiling hot), some cooked green peas, or any other cooked vegetable (as, for instance, carrot or cauliflower, cut into dice). Let simmer on back of stove for ten minutes, then add butter and sea- soning to taste. 62. Sago Soup, With Egg Groups M. F. St.— S, P. To 1 quart soup stock add 1 tablespoon sago. Let cook until sago is clear. Just before serving, add the well-beaten yolk of 1 ^gg to each quart of soup. 63. Salsify Soup (Oyster Plant) Groups M. F.— St. Follow directions for celery soup, substituting salsify for celery. 64. Scotch Kale Soup Groups M.— F. St. P. S. Wash well and chop very fine sufficient kale to make 2 cups. Cook in 4 quarts stock about one hour. Add butter, salt, y^ cup rolled oats, and 1 grated onion. Let cook about thirty minutes. SOUPS 53 65. Spinach Soup Groups M.— F. St. P. S. Follow the directions for Scotch Kale Soup, substi- tuting spinach for kale. 66. Tomato Consomme Groups M.— F. St. S. P. Cut 10 tomatoes into pieces without removing the skin; peel and slice 1 Spanish onion; cook with 2 bay leaves in about 1 quart water. Strain, season to taste, add butter, and serve in bouillon cups. 67. Tomato Soup Groups M. F.— St. S. To 1 quart tomatoes cut into pieces (or an equal amount of canned tomatoes), add % teaspoon sugar and 1 bay leaf. Cook in 1 quart water about thirty minutes, strain, and reheat. "When boiling, add 2 tablespoons flour blended with 2 tablespoons butter; let cook ten minutes, and season with celery salt. Note: — Instead of flour, 2 tablespoons rice may be used, 68. Tomato Soup With Noodles Groups M. St.— P. S. F. Peel 5 or 6 tomatoes, cut into small pieces, and cook with 2 quarts stock. When boiling, add the desired quantity of noodles (see Recipe No. 105, page 65), let boil fifteen to twenty minutes, add butter and serve. 54 NATURE CURE COOK BOOK 69. Puree of Tomatoes Groups M.— St. F. 8. P. Cut into pieces 6 large tomatoes, 1 potato, 1 onion, and 3 or 4 stalks celery. Add 1 bay leaf, a few sprigs parsley, and cook about one hour in enough water to prevent burning. Strain through a colander; add stock to make 2 quarts, reheat, add butter, a little sugar, and seasoning to taste. When boiling, thicken with 1 teaspoon cornstarch dissolved in a little cold water. 70. Vegetable Soup Groups M.— St. S. P. F. Cut into small pieces celery stalks, cabbage leaves, 1 small onion, parsley, cauliflower, and any other non- starchy vegetable you may have on hand. To 1 cup vegetables add 1 tomato and a few green peas. Cook in water about thirty minutes. Add 1 or 2 potatoes and 1 carrot cut into small dice. Cook until potatoes are soft, season to taste, and serve. 71. Puree of Vegetables Groups M. S. St— P. F. Cut into pieces and cook together in water enough to prevent burning, 1 carrot, 1 turnip, 1 parsnip, 2 potatoes, 1 stalk celery, 2 tomatoes, and a small hand- ful chopped parsley. "When thoroughly done, mash through a colander, add stock to make 2 quarts, reheat, add butter, and season to taste. SOUPS 59 whole cinnamon, the juice and rind of 2 lemons, and sugar to taste. Cook until the sago is clear. 86. Gooseberry Soup Groups M. St. S. Pick and wash 1 quart of gooseberries and cook in 3 pints water until nearly soft. Add 3 tablespoons of sago or tapioca; let cook until sago is clear, and sweeten to taste. 87. Grape Soup Groups S. M. St.— F. Cook 2 quarts of Concord grapes, picked from the stems, in water enough to cover well, about thirty minutes. Strain, add ^/o cup sago, and sugar to taste. Let cook until sago is clear. If necessary, add water to make 2 quarts. Serve with squares of but- tered toast. 88. Lemon Soup Groups M. F. P.— S. St Add the juice of 4 lemons and the grated peel of 1 lemon, to 2 quarts of water. When boiling, thicken with iy2 tablespoons cornstarch dissolved in a little cold water; cook about five minutes. Beat the yolks of 3 eggs and 1 cup sugar until light and foamy. Over this pour slowly the boiling lemon soup, stirring con- stantly in one direction. 89. Rhubarb Soup Groups M. r. P.— S. St. Cook 4 cups rhubarb, which has been cut into inch- long pieces, the juice of 1 lemon, and 4 pints of water 60 NATURE CURE COOK BOOK until soft, liub through an enameled colander and reheat. When boiling, add 1 tablespoonful cornstarch, dissolved in a little cold water. Beat well the yolks of 2 eggs with 1 cup sugar. Pour over this the boiling rhubarb soup, stirring constantly in one direction. Add more sugar if necessary. Beat well the whites of the eggs with 1 tablespoon of powdered sugar. Heap in little mounds on the soup before serving. UNCOOKED SOUPS Note: — ^For those readers who wish to adhere to a strictly uncooked diet, we have added a few recipes of soups made from vegetables and fruits without the use of fire in their preparation. As will be noticed, it is possible to make combina- tions and have variety just as well as in cooked soups. Honey has been used in preference to the commercial sugar, because the latter is not an "uncooked" prod- uct. Furthermore, honey imparts a distinct flavor to the food which greatly improves it. It will also be found that, by using vegetables in the uncooked state, the desire for salt is greatly lessened. Fruits and vegetables containing acid are liable to form poisonous compounds with the metal in tin or copper vessels and granite ware in which the enamel has been cracked. It is therefore advisable to use aluminum vessels or porcelain-lined vessels and uten- sils. 90. Banana Soup Groups F. P. S.— St. M. Into 6 ounces flaked nuts, (preferably pine nuts or Spanish peanuts) stir the juice of 1 lemon. Let stand about fifteen minutes. Add 4 ripe bananas, macerated SOUPS 61 with a silver fork, and 1 grated apple. Beat well to- gether, flavor with cinnamon, nutmeg, anise seed, or a pinch of ginger, as preferred; sweeten with honey. Add 1 quart hot water and serve in heated bowls. 91. Cream of Apple Groups M. F. P. S. Grate 3 apples (do not remove parings), add 6 ounces flaked pine nuts or Spanish peanuts, flavor with cinna- mon or nutmeg and sweeten with honey. Beat together until creamy. Add 1 quart hot (not boiling) water. Note : — Heat the bowls before serving, or place them in larger bowls containing hot water. 92. Cream of Cabbage Groups M. F. P. Chop very fine enough crisp, tender cabbage leaves to make 2 cupfuls. Add 6 ounces flaked nuts and rub together with a wooden masher until thoroughly blended. Add 1 teaspoon ground caraway seed and a pinch of ginger or paprika. Let stand about fifteen minutes. Stir into the mixture 1 tablespoon olive oil or peanut oil and 1 egg, well beaten together. Add 1 quart hot (not boiling) water. Serve in heated bowls. 93. Cream of Peas and Carrots Groups S. M. F. P.— St, Mix thoroughly 1 cup tender green peas, flaked like nuts, 1 cup grated carrots, a little parsley or marjoram, chopped very fine, 1 cup cucumber juice, 1 cup rhubarb juice, and 2 ounces flaked nuts. Add 2 tablespoons olive oil, a little honey, if desired, and beat well; add 62 NATURE CURE COOK BOOK water to make 2 quarts '(hot or cold). If hot water is used, serve in heated bowls. 94- Cream of Celery Groups M. F. P. Follow the directions for Cream of Cabbage, recipe No. 92, substituting celery for cabbage. 95. Cream of Corn Groups S. M. F. P. Beat well together, sweet com grated from the cobs to make 2 cups, grated radishes or young white turnips to make 1 cup, 1 teaspoon onion juice, finely chopped parsley, 2 tablespoons olive oil, 1 quart milk (either hot or cold) ; add the olive oil last, and the milk just before serving. 96. Cream of Tomato Groups M. F. P. Peel 6 or 8 tomatoes, cut them into pieces and mace- rate with a silver fork. Add 6 ounces flaked nuts, flavor with parsley or other herbs, and add 2 table- spoons olive oil. Heat by placing in a vessel contain- ing boiling water, and serve in heated bowls. 97. Corn Soup Groups M. F. S. P. Beat well together 1 cup sweet com grated from the cob, 1 cup tomato pulp, and 1 cup each tomato juice and cucumber juice. Add 6 ounces flaked nuts and finely chopped parsley or thyme. Let stand about fifteen minutes. Add 1 tablespoon olive oil, beat all SOUPS 63 well together, and add 1 pint hot water. Serve in heated bowls. 98. Oatmeal Fruit Soup Groups M. S. St. P. F. Stir together, 3 pints fruit juice (which may be ob- tained by pressing grapes, juicy berries, cherries, peaches, apples, etc., through a fruit press, or by soak- ing dried prunes or peaches in water for forty-eight hours), 1/2 pint orange juice, and 1 pint rolled oats or wheat. Let stand about ten minutes. Add 2 table- spoons olive oil, sweeten with honey as required, beat well, and serve. Use only aluminum or silver spoons. 99. Ehubarb Soup Groups M. St. F. P. S. To 1 cup rolled oats or wheat, soaked ia an equal amount of water for about three hours, add 1 cup flaked nuts. Mix thoroughly with 3 pints rhubarb juice, obtained by grating the fresh stalks and pressing the pulp through a fruit press. Add honey to taste, and 1 tablespoon olive oil. Let stand about fifteen min- utes before serving. 100. Tomato Soup Groups M. F. S. Peel 6 or 8 tomatoes and chip them into small chunks. Add some finely chopped celery, and, if desired, thyme or parsley. Add honey to taste, and about 2 table- spoons oUve oiL Let stand a while before aervinfif. 64 NATURE CURE COOK BOOK ACCESSORIES TO SOTJPS 101. Bread Sticks Groups St. P. When making bread, take some of the dough that is ready to be placed in the pans for the last rising, and roll into "sticks" about half an inch thick and four inches long. Drop the sticks carefully into salted, boil- ing water, let boil hard for two minutes, lift out with a skimmer; drain, and place in shallow, buttered bak- ing tins. Bake immediately in a very hot oven until golden brown. 102. Croutons Groups St. P. Cut stale bread into small dice. Brown in a frying pan or in the hot oven with a little butter, stirring fre- quently to insure browning on all sides. 103. Egg Beans Groups P. F. St. Beat 1 egg slightly, add V2 teaspoon salt and % cup flour, and stir in 2 tablespoons milk; pour through a colander into hot oil or equal parts oil and butter; let the bean-shaped drops of dough fry until golden brown, then drain on soft paper or a clean muslin cloth.. Serve cold with soup. 104. Mandln Groups P. F. St. Beat 1 egg slightly, add a pinch of salt and 1 cup flour. Mix well into a stiff batter, put on a board sprinkled with flour and roll out like noodle dough. SOUPS 65 Leave on board to dry for about thirty minutes, then cut discs from the dough with a round cutter or thim- ble, put into a buttered baking pan and brown quickly in a hot oven. Serve cold with soup, or they may be cooked in the soup like noodles. Stars, crescents, dia- monds, or other fancy shapes may be cut from the dough Avith a sharp, pointed knife. 105. Noodles Groups P. F. St. To 2 eggs, well-beaten, add 2 tablespoons cold water and enough flour to make a very stiff dough. Roll out as thin as a wafer and dredge slightly with flour. Let dry for half an hour, then either roll, or cut into strips about two inches wide, laying one on top of the other. Cut into fine threads (guiding the knife by keeping the fingers of the left hand against it, at the same time pushing the dough forward). Shake loose and keep on stiff paper in a dry place until needed. 106. Delicious Noodles Groups P. F. St. Sift 1 quart flour; beat into it 4 eggs, one by one, and 1 teaspoon salt. Mix well, divide into four equal parts, roll very thin, let dry for about an hour. Make into rolls and proceed as in the foregoing recipe. Note : — Do not use milk or water in making these noodles. 107. French Dumplings Groups F. St. P.— M. Cook together y^ cup butter and 1 cup water; when boiling, sift into it 1 cup flour, stirring constantly until 66 NATURE CURE COOK BOOK the mixture slips from the spoon; let cool, and add 3 well-beaten eggs; shape into dumplings ■with a silver dessertspoon, drop into boiling water, cover closely, and let cook three minutes; take out with a skimmer, one at a time, and put into SOUp, being careful not to break the dumplings. SALADS Key to reference letters: St. (Starches). S. (Sugars). P. (Fats). P. (Proteids). M. (Mineral Elements). The leafy, juicy vegetables are most beneficial when eaten raw, prepared with lemon juice and olive oil. Never use vinegar or pepper and salt with raw vege- tables. Lemon juice is the most delicious substitute for vinegar. Vinegar, a product of fermentation, is a powerful antiseptic and preservative. It is useful for preserving food in the pantry, but it is not advisable to preserve the food in our stomachs. Vinegar retards digestion, lemon juice promotes it. An exception to this is the digestion of the starches in the stomach which is somewhat retarded by acid fruit and vegetable juices. Mayonnaise and French dressings should be prepared with lemon juice instead of vinegar. Every meal should contain a considerable proportion of uncooked fruits and vegetables, which are best served in the form of tempting salads. However, we have not confined ourselves to salads made from raw fruits and vegetables, because we wish to make our cook book thoroughly practical in the average home and thereby insure its greatest possible usefulness. In the summer time salads should take the place, to a large extent, of soups and cooked foods. For luncheon, an appetizing fruit or vegetable salad with whole grain bread and, if desired, a glass of milk or fruit juice, will be found fully satisfying and sufficient for the brain worker, as well as for those engaged in physical labor. 67 68 NATURE CURE COOK BOOK There are certain rules regarding the preparation of salads which should be observed under all circum- stances : (1) Strong condiments and spices should not be used at all or very sparingly only. They over-stimulate and thereby irritate the digestive organs, the nerves and sex centers, interfere with proper digestion and assimi- lation, and thus result in a corresponding -degree of weakness which affects the entire organism. (2) Lemon juice should be used instead of vinegar, especially in the preparation of raw food salads, for reasons before stated. (3) Seasoning and dressing should be added at the last moment, just before serving. A simple and effective way to prepare a salad is to arrange crisp lettuce leaves on a plate or platter and on these put the ingredients of the salad, such as chopped or diced fruits and vegetables, either mixed together or in sections. The dressing may be mixed with the ingredients or added separately. Generally, cream dressing or whipped cream is used with fruit salads, and mayonnaise or French dressing with those composed of vegetables. Chopped or ground nuts, minced parsley, shredded green peppers or pimentoes, sprinkled over the salad, add to its attractiveness, flavor and nutritive value. Eipe olives, small radishes, or grapes halved and seeded, may be used as gar- nishes. Sliced hard-boiled eggs or ripe olives are a suitable garnish for a vegetable salad, while large, perfect rasp- berries or blackberries go well with fruit salads. If apples or pears are used they should be served imme- diately or placed in cold water imtil needed, to prevent discoloration. SALADS 69 108. Alligator Salad Groups M. F. P.— S. Peel large pears, cut into lengthwise slices and stick about 4 or 5 blanched almonds in each slice. Arrange in circle on lettuce leaves and serve with mayonnaise dressing. 109. Almond and Pineapple Salad Groups M. F. P. To every 2 cups of pineapple, cut into small dice, add 1 cup of chopped celery and 1 cup of almonds, either whole, chopped or flaked. Serve on shredded lettuce or romaine with whipped cream, or mix with mayon- naise No. 1, and put a spoonful of whipped cream on top. Garnish with cherries. 110. Stuffed Apples Groups M. F. — P. Core ripe, red apples, scoop out the centers, mix with chopped celery, English walnuts, and finely shredded pimentoes, moisten well with mayonnaise, and fill the apple shells. Put a teaspoon of unsweetened whipped cream on top of each. Serve on lettuce leaves. 111. Asparagus Salad Groups M. — F. Stew slowly 1 cup each, finely chopped onions and celery in 1 cup each lemon juice and water, until most of the liquid is absorbed; add 1 large tablespoon but- ter, stir until dissolved, then Dour over asparagus, arranged on lettuce leaves. 70 NATURE CURE COOK BOOK 112. Attractive Salad Groups M.— P. F. Rub Neufchatel or cottage cheese to a paste with a little cream. Add grated onion, chopped nuts and finely cut boiled beets. Fill pimentoes or sweet pep- pers and serve garnished with lettuce leaves. 113. Banana and Berry Salad Groups S. St. M.— F. Quarter bananas lengthwise, then slice. Mix with an equal amount of berries or grapes cut in half and serve at once with whipped cream. If desired, sprinkle with chopped nuts. Apples cut in small chips or dice will improve the salad for those who enjoy a tart flavor. 114. Banana and Nut Salad Groups S. St. F. P.— M. Peel and halve lengthwise, small, ripe bananas, dip in mayonnaise and roll in ground walnuts or pecans. Place two on a lettuce leaf with a tablespoon of whipped cream. Garnish with ripe olives. 115. Beet Salad (1) Groups M. S. St.--F. P. 1 quart chopped beets, 1 cup chopped cabbage, 1 grated, raw horseradish, 1 cup sugar and a little salt and lemon juice to suit taste. Mix well and garnish with hard-boiled eggs; serve on lettuce leaves with cream dressing. SALADS 71 116. Beet Salad (2) Groups S. St. i/L—F. Boil nice beets. When cool, cut in fine strips and serve on lettuce or tender cabbage leaves with mayon- naise No. 2. Sprinkle with ground nuts or finely- shredded sweet green peppers. The beets may be sliced one-fourth inch thick and cut into different shapes with fancy cutters. 117. Stuffed Beet Salad Groups M. S. St.— F. P. Cook beets of equal size. When cold, skin and cut off at one end, so that they will stand. Scoop out cen- ters carefully, fill cavities with equal parts of cabbage and celery, chopped fine and moistened with French dressing. Put a teaspoon of unsweetened whipped cream on top and sprinkle with ground pistachio nuts. Arrange young beet leaves so that the stems will form a square place, with beets in center. 118. Bouquet Salad Groups M- F.— S. St. Boil nice, white cauliflower in salted water thirty minutes. Let drain and when cold, divide into siuall branches. Arrange in salad bowl and garnish with pickled beets and Spanish pimento. Pour mayonnaise dressing over and serve. 119. Cabbage Caps Groups M. P. Cut or chop fine, equal portions of cabbage, apples and celery, moisten with mayonnaise or French dress- 72 NATURE CURE COOK BOOK ing. Serve in the cup-like leaves found near the heart of the cabbage. 120. Cabbage Salad Groups M. F. — P. Chop fine 1 small head of cabbage, celery to make 1 pint, and 1 Spanish onion. If desired, add 1 cup of coarsely ground or flaked peanuts. Mix well with equal parts of lemon juice and olive oil and serve on lettuce leaves. 121. Piquant Red Cabbage Salad Groups M. F. P. Mix 1 Neufchatel or Philadelphia cream cheese with 1 small red sweet pepper, shredded very fine ; add 1 cup chopped celery and 2 cups new red cabbage, chopped or shredded ; moisten with a little cream, and serve on tender leaves of white cabbage with mayonnaise or sauce HoUandaise. 122. Shredded Cabbage Salad Groups M. F. Shred a small head of white cabbage and put it in cold water for one hour. Drain thoroughly and mix with a dressing made of 1 cup whipped cream, a pinch of cayenne pepper, a little salt, 1 teaspoon sugar and juice of 1 lemon. Serve at once, garnished with ripe olives. 123. Cabbage and Apple Salad Groups M. F. — P. Chop together a small head of cabbage and y^ c"cip nuts, add about 3 good-sized apples, cut into dice. Mix SALADS 73 well with dressing and serve on lettuce leaves, or ar- range on a platter with a border of water cress. 124. Cabbage and Nut Salad Groups M. F. — P. Chop fine % head of tender cabbage, let stand in cold water for about 1 hour, drain. Add l^ the amount of finely cut celery, 1 cup of chopped nuts, 1 small minced onion, and a dash of red pepper. Mix with cream salad dressing and serve garnished with ripe olives or pimen- toes. 125. California Salad Groups M. F. — ^P. Split in halves 2 nice, full heads of lettuce, place in water for half an hour, inner surface down to extract insects. Wash carefully and drain. Remove a few of the inside leaves, and fill the hollow with chips of orange and grapefruit. Along the edges place alter- nately Malaga and Concord »grapes, split in halves and seeded. Sprinkle finely chopped nuts on top, and in the center place a cherry. Serve with mayonnaise or French dressing. Instead of the lettuce, large apples or pears may be used as a foundation. 126. Calcutta Salad Groups M.— St. P. F. 8. On lettuce leaves serve equal parts of diced apples, shredded head lettuce and cooked lima beans, well mixed with mayonnaise dressing. Garnish with white grapes, halved and seeded. 74 NATURE CURE COOK BOOK 127. Cantaloupe Salad (1) Groups M. S.— F. Cut cantaloupes in strips, remove seeds, peel, cut into dice and serve on lettuce with mayonnaise or whipped cream. 128. Cantaloupe Salad (2) Groups M. S.— F. P. Pare a sweet cantaloupe and remove the seeds, cut in thick strips and serve on lettuce leaves with a French dressing. Force cream cheese through a ricer and sprinkle liberally. 129. Carrot Salad Groups M. F. P. Grate raw carrots, mix with pine nuts or sprinkle with ground almonds, serve on lettuce leaves garnished with ripe olives. Place a section of lemon on each plate. 130. Cauliflower Salad Groups M. F. P. Divide a head of cooked cauliflower into small flowers of equal size. Arrange on a platter, cover with mayon- naise, to which finely minced parsley has been added. Make a border of slices or sections of hard-boiled eggs and garnish with lettuce hearts or sprays of parsley and ripe olives. 131. Celery Salad Groups M. F. P. 1 pint celery, chopped or diced, 1 cup chopped al- mends, 2 tablespoons shredded pimentoes. Mix with SALADS 75 thin mayonnaise or sour cream. Serve on lettuce gar- nished with ripe olives or sections of tomatoes. 132. Celery and Almond Salad Groups M. F. P. Mix 1 Clip minced celery with i/^ cup shredded al- monds and 1 teaspoon minced pimento; soften with cream; serve with mayonnaise. 133. Celery and Cheese Salad Groups M. F. P. Mash 1 cup cream cheese with a little sweet cream until smooth. Mix with 1 cup of chopped celery. Sea- son and mold into little balls. Roll in nut meats. Serve on lettuce leaves with French dressing. 134. Celery and Orange Salad Groups M. F. P. 1 cup chopped celery, 1 cup chopped English wal- nuts, 1 of orange cut in cubes ; serve with sweet cream dressing. 135. Stuffed Celery Salad Groups M. r. P. Select the rounded, inside stalks of celery, cut in four-inch lengths and lay in cold water until required, to make crisp and firm. Drain, wipe dry and fill with Neufchatel or Philadelphia cream cheese, rubbed to a soft paste with cream and seasoned to taste with pa- prika and onion juice. Sers'e cold with mayonnaise, gar- nish with lettuce hearts. 76 NATURE CURE COOK BOOK 136. Salad Celestial Groups M. F. P. Cut 2 pears into dice, add juice of 1 lime, let stand about one hour. Add 2 cucumbers and 1 small nutmeg melon, diced. Mix well with a good French dressing. Serve on lettuce leaves, garnished with asparagus tips. 137. Cheese Salad (1) Groups M. F. P. Rub 1 Neufchatel or Philadelphia cream cheese to a smooth paste with 1 tablespoon of melted butter; add 3 or 4 tablespoons of sour cream. Spread over russet apples cut ill halves, pared and cored, and arranged on lettuce. 138. Cheese Salad (2) Groups P. F. M. Form little balls of cottage or cream cheese, roll in ground walnuts; place several balls on a nice, crisp lettuce leaf, with a spoonful of mayonnaise; sprinkle chopped parsley or finely shredded green sweet pepper over the whole. 139. Piquant Cheese Salad Groups P. F. M. Add 4 tablespoons of cream to 2 Neufchatel cheeses, also 10 drops of onion juice, and a little pa- prika; mix weU, form into a roll and put on ice to harden; cut in slices and arrange on a platter, cover with strips of pimento, and garnish with lettuce hearts or small sprays of water cress. SALADS 77 140. Cheese and Pineapple Salad Groups P. M. F. To 1 cup of cottage cheese, add an equal amount of pineapple cut into cubes j serve on lettuce leaves with mayonnaise or French dressing. 141. Cheese and Date Salad Groups S. P. — M. F. Stone dates, fill cavities with cream cheese; arrange on a bed of finely chopped celery or cabbage; serve with French dressing. Soaked prunes may be served in this manner. 142. Cherry Salad Groups M. F. P. Heat 1 pint of cherry juice to boiling; dissolve 1 tablespoon powdered gelatin in part of the juice, then add the remainder of the juice. When the jelly begins to thicken add 2 cups of pitted cherries, 1 dozen pimento olives (stuffed olives) cut in rings, 1 small cup diced celery, and i/^ cup chopped black walnuts. Pour into a mold which has been rinsed with cold water. When ready to serve, cut into slices and ar- range on lettuce leaves, cover with mayonnaise to which whipped cream has been added. Individual molds may be used. 143. A Simple Chestnut Salad Groups F. P. M. Blanch, peel and quarter 3 dozen large chestnuts, peel and dice 4 tart apples; mix well with French dressing or mayonnaise; serve in a salad bowl lined with lettuce leaves or romaine. 78 NATUEE CUBE COOK BOOK 144. Cleopatra Salad Groups St. S. P. M.— F. Mix together equal parts cooked lima beans, green peas, beets and potatoes, cut into dice, corn from the cob, and a few shreds of red sweet pepper. Serve on tender cabbage leaves with French dressing. 145. Com Salad Groups St. M. S.— F. Cut sweet com from the cob, mix with an equal amount of cooked rice; mix with mayonnaise dressing and serve heaped on sliced tomatoes. 146. Cream Slaw Groups M. F.— P. S. Shred 1 cabbage very £ne, then sprinkle with salt, a little minced sweet pepper and mustard; put 1 cup of lemon juice mixed with water into a stewpan; add 1 cup sour cream, i^ cup sugar, 1 teaspoon flour, 2 eggs, 1 tablespoon butter and a little salt; let cook to boiling point, stirring constantly. Pour over the cab- bage while hot and serve at once. 147. Cucumber and Nut Salad Groups M. P. Pare medium-sized cucumbers, lay in cold water for an hour, cut in halves (remove seeds if large and hard), fill cavity with chopped nuts, mixed with grated cheese, and along the center sprinkle finely minced parsley. Serve two halves on a plate with a spray of water cress and a section of lemon at each end. SALADS 79 148. Daisy Salad Groups P. F. — ^M. Cut two-inch rounds of cream or Neufchatel cheese, one-half inch in thickness, and place on crisp lettuce leaves; put grated hard-boiled egg yolk in center of each. Serve dressing in separate bowl. 149. Dandelion Mint Salad Groups M. F. Arrange the dandelion leaves on plates and sprinkle with finely chopped mint; serve with French dressing, and add a spoonful of chopped chives. 150. Dandelion and Orange Salad Groups M. F. P. Wash the dandelion leaves in very cold water to make them crisp; cut into shreds with scissors; peel and chip sweet oranges in proportions of 1 orange to each cup of shredded dandelion. For a dressing, rub the salad bowl with a piece of garlic, cut a stalk of leek into fine rings, add a little salt, a dash of cayenne pepper, and 2 tablespoons olive oil. Stir well, add the orange and dandelion, toss to- gether with a wooden fork and spoon. Cover with sliced hard-boiled eggs. This salad should be served as soon as mixed. 151. Eggs and Cheese Salad Groups F. P. M. On lettuce leaves arranged on a platter, put a layer of sliced hard-boiled eggs. Grate over this a thick 80 NATURE CURE COOK BOOK covering of cheese, sprinkle with chopped pecans, or, if preferred, finely chopped pickles. Garnish with ripe tomatoes, cut into sections; serve with mayonnaise. 152. Virginia Salad Groups M. F. P. Peel and cut in half nice ripe peaches; remove seed, fill cavity with Neufchatel or cream cheese, shaped into balls and rolled in chopped nuts; arrange on lettuce and serve with mayonnaise or French dressing. 153. Endive Salad Groups M. F. Use only the tender, -white leaves. Wash in very cold water to make them crisp ; drain and cut fine. Mix well with French dressing made rather sweet, or with cream dressing. 154. Ensalada Mixta (Cuban Salad) Groups M. F. P. On crisp lettuce leaves serve a mixture of cooked string beans and asparagus, cut into bits, slices of raw onions and radishes, shreds of green sweet peppers, and hard-boiled eggs, sliced or chopped. Serve with French dressing. 155. Favorite Raw Food Salad Groups M. S. F. P. Grind fine in a vegetable grinder 1 stalk celery, 1 sweet potato, 1 carrot, 1 large apple, 1 small yellow turnip, 1 beet, 1 cup each seeded raisins, English wal- SALADS 81 nuts and pecans. Into the mixture stir 1 cup of olive oil and let stand four or five hours, then add the juice of 2 lemons. Mix well and serve on shredded lettuce. 156. Florida Salad Groups M. S. F. Peel and slice 4 pears, 2 tomatoes, 1 green pepper; add 1 cup green peas; mix with a cream dressing and serve on lettuce leaves. 157. French Salad (1) Groups M. F. P.— S. 2 cups grated carrots, 1 tablespoon capers, 3 hard- boiled eggs grated, and a little minced pimento. Mix thoroughly with a French dressing. Serve very cold on lettuce leaves. 158. French Salad (2) Groups M. F. P. Cut into dice celery to make 2 cups, 1 onion, 4 apples, 3 large sweet pickles. Chop 1 bunch watercress, 12 olives, 1 cup mushrooms, 3 hard-boiled eggs. Toss together and mix well with French dressing. Serve on lettuce. 159. Fruit Salad, French Style Groups M. S. F.— P. St Peel carefully and slice 2 oranges, 2 apples, and 2 bananas. Ai-range in layers on individual plates, pour over a little mayonnaise thinned with cream. Garnish with chopped nuts and lettuce hearts, or with water- cress. 82 NATURE CURE COOK BOOK 160. French Fruit Salad Groups M. — F. Chop 3 cups apples and 1 cup celery; put a ring of pineapples on lettuce leaves; mix apples and celery with a French dressing and place on pineapple. 161. Fruit Salad (1) Groups M. S, F. 1 cup seeded white grapes, 1 cup sliced peaches, 1 cup pineapple cut in small pieces ; arrange on crisp lettuce leaves; serve with cream dressing; sprinkle with nuts if desired. 162. Fruit Salad (2) Groups F. P. M. S. 1 pound of English walnuts, 1 pound white grapes, seeded and cut in halves, 1 cup celery, diced, 2 cups chopped apples; combine, and serve with whipped cream dressing. 163. Fruit Salad (3) Groups M. S. F.— St. P. Mix well with mayonnaise dressing, 2 oranges, 1 grape-fruit, 2 bananas cut in dice, 1/2 pound Malaga grapes, cut in halves and seeded, and I/2 cup pecans. Chili thoroughly and serve in half shells of oranges or grape-fruit lined with lettuce hearts. 164. Fourth of July Salad Groups M. St. P. Hollow out firm, ripe tomatoes, fill with a good potato salad, cover the top with finely chopped hard- boiled white of egg; serve on blue dishes. SALADS 83 165. German Hot Slaw Groups M.— F. S. St. Shred 1 medium-sized head of cabbage and 1 good- sized onion; melt 2 tablespoons butter in a stewpan, let cook a few minutes, then add the cabbage and onion; cover with hot water and let boil thirty min- utes, then add % cup lemon juice and I/2 cup sugar; season to taste; then add 1 tablespoon flour dissolved in water ; let cook a few minutes longer ; serve very hot. 166. German Vegetable Salad Groups M. F. Cut into small dice the tender portion of 1 dozen stalks of asparagus, 1 small cauliflower, 1 stalk celery, 3 medium-sized tomatoes, 1 Bermuda onion, 2 juicy apples. Mix well with mayonnaise and serve on tender cabbage leaves. Variation : On a platter arrange the asparagus tips as rays from the center, with cauliflower broken into small flowerets between them. In the center heap up the other ingredients to form a mound; add boiled salad dressing, and serve garnished with lettuce hearts and radishes, cut in fancy shapes. 167. Golden Salad Groups M. F. P. "Wash seedless oranges, cut into lengthwise sections, and loosen the pulp with a sharp knife. Arrange the sections to form a design, garnish with blanched al- monds and watercress; serve with whipped cream or mayonnaise. 84 NATURE CURE COOK BOOK 168. Stuffed Grapes Groups S. M,— F. P. Remove perfect Tokay or Malaga grapes from the stems, slit the sides with a sharp knife, take out the seeds carefully, fill the cavities with cream cheese mixed with a small amount of French dressing. Ar- range on lettuce, and add mayonnaise. Garnish with small bunches of grapes. 169. Grapefruit Salad (1) Groups M. F. P. Dice or shred grapefruit which has been carefully freed from the skin, seeds and membrane; serve on lettuce with sweetened mayonnaise to which orange juice may be added, or with whipped cream sprinkled with chopped nuts, or with a dressing made of 1 part lemon juice to 2 parts peanut butter. Shredded fresh cocoanut is a desirable addition. 170. Grapefruit Salad (2) Groups M. S. F. To grapefruit pulp add chopped or diced celery, apples, bananas, figs and dates; mix with mayonnaise or French dressing and serve in halved grapefruit shells, lined with lettuce hearts. 171. Grapefruit and Green Pepper Salad Groups M. F. P. Remove the tops from large green sweet peppers, scoop out the seeds, fill the cavities with grapefruit pulp, finely chopped celery and English walnuts, using two pai'ts grapefruit to one of celery and the meat of SALADS 85 2 nuts to each pepper pod. Let stand about one hour. Serve well chilled, with mayonnaise. 172. Greek Salad Groups M. P. Parboil 3 green peppers in salted water about ten minutes, then remove seeds and cut in strips ; mix with 1 cup celery diced, 6 apples, cut in eighths lengthwise ; mix with a French dressing, and serve on sliced toma- toes placed on lettuce leaves. Decorate with whipped cream. 173. Green Salad (1) Groups M, F. S. Cut into shreds lettuce, endive, dandelion leaves, romaine, garden cress, tender beet greens, or spinach; mix with nut butter dressing, sweetened to taste with sugar or (preferably) honey. 174. Green Salad (2) Groups M. F. — P. Run 1 large cucumber and 1 sweet green pepper through the food chopper, serve on a bed of shredded cabbage or lettuce leaves, with French dressing. Chopped pistachio nuts may be sprinkled over the top, or green olives used as a garnish. 175. Green Peas and String Bean Salad Groups M. S.— F. Mix together 1 cup each of cold boiled string beans and green peas; season; add 1 tablespoon mayonnaise dressing; line a salad dish with lettuce leaves, make a mound of the vegetables upon them, and put dressing 86 NATURE CURE COOK BOOK on top. Garnish with slices of red radishes, beets or tomatoes; serve very cold. 176. Hallowe'en Salad Groups M. F. P. Select 6 nice, firm apples ; clean and hollow them and plunge in cold water. Mix the pulp with nuts and celery ininced and moistened with mayonnaise. Fill the apple cups and serve on lettuce leaves. 177. Heart Salad Groups M. S.— F. P. "With a fancj' heart-shaped cutter, cut hearts from sliced cooked beets, carrots, tender white or yellow turnips, kohlrabi, or from large pears, apples, or musk- melons, sliced lengthwise. Place the hearts on lettuce leaves and serve with mayonnaise or cream dressing. 178. Kidney Bean Salad Groups P. F.— St. M. Soak over night 1 cup kidney beans ; cook in slightly salted water until tender, but not mushy ; drain, add i cup of broken English walnut meats, about 6 minced olives, and i/^ cup finely cut celery. Mix and serve on lettuce with mayonnaise or French dressing. 179. Lettuce Salad, French Style Groups M.— F. P. Separate the inner leaves of head lettuce, wash well and drain. Arrange on a platter, sprinkle with finely chopped onions and radishes. Garnish with watercress, sliced tomatoes and olives. Sprinkle Math chopped nuts and serve with French dressing. SALADS 87 180. Lettuce Salad, German Style Groups M. F. P. Separate and wash head lettuce, place in cold water for about one hour to crisp, then drain ; cut up roughly and place in salad bowl ; pour over a dressing made of 1 part lemon juice, 2 parts olive oil, sugar to taste, and a pinch of salt. Mix well with wooden salad forks. Serve garnished with slices of hard-boiled eggs. 181. Marguerite Salad Groups F. P. M. Cut 6 hard-boiled eggs into slices one-eighth of an inch thick ; remove the yolk carefully ; place the white rings on cress in a circle to overlap each other; mix the yolks thoroughly with 2 tablespoons oil, a few drops lemon juice, and a little salt. Heap this mixture into the center of each white ring. Serve with mayon- naise. 182. Mixed Salad Groups M. F. P.— S. Combine green peas, cooked or raw, apples, celery, and cooked beets, cut into dice, hard-boiled eggs and a few mushrooms, chopped fine; mix well with mayon- naise, and serve on lettuce. 183. Mock Lobster Salad Groups M. F. P. Grate raw carrots, adding a little grated horseradish, if desired; mix with half the quantity of chopped celery, some broken walnut or pecan nuts and a few 88 natttm: cube cook book mushrooms; arrange lettuce hearts on a platter, place the carrot mixture in the center, shaped to roughlj represent a lobster. Serve with mayonnaise and slices of lemon. 184. Mock Pineapple Salad Groups M. F. Pare large, rather sweet apples, cut into thin slices and remove the core with a small, round cutter. Put the slices at once into cold water to prevent discolora- tion. Slice oranges of equal size; arrange the fruit on lettuce, one slice of orange between two of apple, with a cherry or ripe olive in the center. Serve with mayonnaise thinned with orange juice. The ingre- dients should be well chilled. 185. Nasturtium Salad (1) Groups M. F. Shred equal quantities of lettuce and nasturtium leaves, heap on a platter or individual plates, dot with nasturtium flowers. Serve with French dressing or nut butter dressing, sweetened with honey, if desired. 186. Nasturtium Salad (2) Groups M. F. S. Arrange tender nasturtium leaves on a platter; place on them first a layer of sliced tomatoes, then a layer of cucumbers, sliced or chipped, and lastly young sweet corn cut from the cob. Pour over this a French dressing and serve garnished with nasturtium flowers. SALADS 89 187. Novel Salad Groups M. F.— S. P. Arrange slices of pineapple on lettuce leaves. On each slice put a tablespoon of mayonnaise, and in the center 3 or 4 grapes, with skin and seeds removed, or ripe olives, halved and stoned. Around these sprinkle Neufchatel or cream cheese which has been pressed through a ricer. Lay strips of pimento over the cheese. 188. Nut Salad Groups F. P.— M. Shell 2 dozen English walnuts, throw into boiling water, leave for five minutes, then drain and skin them ; set on ice until very cold; arrange on lettuce leaves and serve with French or mayonnaise dressing. 189. Okra Salad (Gumbo) Groups M. F. Slice boiled okra pods, mix with sliced cucumbers and tomatoes, and serve on lettuce with French dress- ing. Shredded green peppers may be added. Another way is to serve the okra pods entire, the stems to be used as handles, with mayonnaise or boiled dressing. 190. Olive Salad Groups F. P. M. Run through the food chopper 1 cup each of raw Spanish peanuts, English walnuts, and stoned olives, 1 large Spanish onion, 1 apple and 1 stalk celery. Mix with mayonnaise and serve on shredded lettuce, gar- nished with slices of cooked beets. 90 NATURE CURE COOK BOOK 191. Orange Salad Groups M. F.— S. St. Peel oranges carefully, slice, remove seeds and tough pith. Serve on watercress, with any preferred dress- ing. 192. Orange and Date Salad Groups M. S. F.— P. Carefully peel and seed 6 oranges and 1 grapefruit; separate the sections and break or cut into small por- tions ; add 1 pound of stoned dates, or i/^ pound each of dates and figs cut into bits, 3 apples, diced, and chopped pecan meats. Serve on crisp, white lettuce leaves, with a dressing made as follows : Yolks of 2 eggs, beaten light, l^ cup powdered sugar, 1 cup orange juice, 1 tablespoon each of lemon and grape juice. 193. "Our Own" Salad Groups M. S. F. 2 cups green peas, 1 cup celery, cut fine, 1 cup oranges cut into cubes, and 1 cup pineapple ; mix with French dressing and serve on shredded cabbage. 194. Peach Salad Groups M. S. F.— P. Pare and halve large, ripe peaches, remove stones, and fill the cavities with equal parts of ground nuts and chopped dates or figs. Sprinkle with a few drops of lemon juice, and serve with mayonnaise on crisp, cup-shaped lettuce leaves. Note: — Peaches filled with red raspberries make a pretty salad and may be served with whipped cream. SALADS 91 195. Peach and Cantaloupe Salad Groups M. S. F. Fill halved cantaloupes with sliced peaches, sprinkle with sugar, and serve on lettuce leaves, with a whipped cream dressing. 196. Pear and Plum Salad Groups M. S. F. Cut medium-sized pears into thin slices. (Do not pare unless the skin is very coarse.) Dip each slice in lemon juice to prevent discoloration and also to im- prove the flavor of the salad. Skin plums (after put- ting in boiling water for a few seconds), cut them in halves, remove the stones, and put a little mayonnaise in each cavity. Arrange the plums in a circle on a platter lined with lettuce hearts, with the pears heaped in the center. Dot with mounds of whipped cream. Serve well chilled. Note: — Apples may be used instead of pears. 197. Spanish Pepper Salad Groups M. F. P. Shred 6 pimentoes, add 2 cups celery, cut into dice, and 1 cup pecans. Mis well with slightly sweetened mayonnaise and serve on shredded lettuce. Groups M. F. P. — S. Another way to prepare this salad is to add the ingredients to 1 quart of jelly made in the usual way from plain gelatine, to which has been added the juice of 1 lemon, V2 cup sugar, and a pinch of salt. May be served in individual molds with mayonnaise or boiled dressing. This will serve from ten to twelve persona. 92 NATURE CURE COOK BOOK 198. stuffed Pepper Salad Groups M. F. P. Cut large, green sweet peppers in halves, remove seeds, and place in cold water for several hours. When ready to serve, fill with a mixture of equal parts finely- chopped celery, green onions, green peas, tomatoes and hard-boiled eggs. Serve on crisp lettuce leaves with boiled salad dressing. 199. Pineapple and Celery Salad Groups M. F. Peel and shred 1 small, ripe pineapple, set on ice until thoroughly chilled, then mix with 1 cup crisp white celery, cut fine, and 1 red sweet pepper. Let stand a few minutes, then mix with mayonnaise or French dressing. Serve on lettuce, garnished with nut meats. 200. Pineapple and Cheese Salad Groups M. F. P. To 1 cup pineapple, shredded or cut into small dice, add an equal amount of Neufchatel or cottage cheese that has been pressed through a potato ricer. Serve on lettuce with mayonnaise to which cayenne pepper or minced parsley has been added. 201. Pineapple and Cherry Salad Groups M. r. Pit cherries, mix with an equal amount of pineapple cut into cubes; arrange on lettuce and serve with whipped cream, slightly sweetened. Sprinkle with a dash of paprika. SATiAOS 93 202. Pineapple and Marshmallow Salad Groups M. S. F. — P. Clip marshmallows into strips; mix with an equal amount of shredded pineapple and a few pecans; moisten well with boiled salad dressing, sweetened to taste. Serve on crisp lettuce, with a tablespoon of whipped cream on each portion. 203. Pineapple and Pecan Salad Groups M. F. P. Peel 1 small pineapple, cut into dice, add sugar to taste, and let stand on ice about one hour. Mix with 1 cup halved pecan meats. Serve on lettuce leaves, with mayonnaise. 204. Piquant Salad Groups M. F. P. Cut into small dice 1 Spanish onion, 1 cup mush- rooms, about 12 red radishes, and an equal number of green or ripe olives; add some shredded endive and a few capers. Serve on a bed of watercress, with the fol- lowing dressing: 1 cup sour cream, juice of 1 lemon, 3 tablespoons olive oil, a pinch of salt and a dash of red pepper, if desired. 205. Plum Salad Groups M. S. F. P. Pare and pit nice, ripe plums and fill the cavities in each with chopped nuts ; arrange on a circle of lettuce leaves. Serve with a whipped cream dressing, and gar- nish with sliced oranges. 94 NATURE CURE COOK BOOK 206. Plum and Peach Salad Groups III S. F. Pare nice peaches, cut in halves and stone; arrange on a circle of lettuce leaves ; place half a plum (peeled and stoned) on each half. Serve with whipped cream or mayonnaise dressing. 207. Poinsetta Salad Groups M. F. — P. Cut tomatoes into six sections like a flower, and lay on lettuce like poinsetta blossoms; put mayonnaise dressing in the center, insert pieces of olives for the stamens, and grate egg yolk over to represent the pollen ; use a bit of cress for the stems. 208. Porcupine Salad Groups M. F. P. S. On crisp, large lettuce leaves put halves of large pears or small cantaloupes, with skin removed. Cut blanched almonds in halves and place them on end all over the pear or melon. At one end fasten currants with parts of a toothpick, to represent the eyes. Serve with mayonnaise to which orange juice has been added. 209. Potato Salad Groups F. P. St.— M. Cut cold boiled potatoes into dice to make 2 cups; add 3 hard-boiled eggs and y^ cup celery, chopped rather fine. Mix well with mayonnaise and serve in a border of watercress. Instead of mayonnaise, the following dressing may be used : SALADS 95 1 cup cream, juice of 1 lemon, 1 tablespoon each of onion juice and olive oil, a pinch of salt, and, if desired, a dash of cayenne. 210. Potato and Nut Salad Groups F. P. St. — M. 3 boiled potatoes, cut into dice, 3 hard-boiled eggs, y2. cup walnuts, and 12 olives, ripe or green, chopped fine. When ready to serve, mix well with mayonnaise. Serve very cold on shredded lettuce. 211. Princess Salad Groups M. F. P. S. Mix 1 cup apples and 2 of cucumbers, cut into dice, 1 cup pecans, broken, and 1 cup green peas ; add may- onnaise dressing, and serve on lettuce. 212. Rose Salad Groups M. F. Select ripe tomatoes with firm flesh; cut a square plug from the stem end, remove some of the pulp, fill the cavity with mayonnaise and replace the plug. Set on end, and v/ith a sharp knife trace the outline of large rose petals on the tomatoes, turning back flesh and skin carefully from the center. Put on ice to chill until serving time. Separate the leaves of small head lettuce, let stand in ice water for an hour to get crisp, then drain and shake in a napkin until dry. Cut tender celery into inch-long pieces, shave thin, and put into cold water for about an hour. When drained it will be found to curl. On individual salad plates put a border of the curled 96 NATURE CURE COOK BOOK celery, and in the center place a tomato, surrounded by the lettuce leaves like a rose in its calyx. Sprinkle a small amount of finely chopped pecan meats in the cen- ter of the rose to represent the pollen. 213. Sanitarium Salad (1) Groups M. F. Cut into dice equal parts of celery, apples, cooked string beans, and a few green peas. Mix with mayon- naise dressing, and serve on shredded cabbage. 214. Sanitarium Salad (2) Groups M. F. Put on individual salad plates a layer of crisp let- tuce; in the center place a small, partially quartered tomato, surrounded with a wreath of thinly sliced cucumbers. Into the center of each tomato drop 1 small teaspoon of finely minced onion, sprinkled with a pinch of chopped parsley. Serve with mayonnaise dressing. 215. Shamrock Salad Groups M. F. P. Eemove the seeds from green sweet peppers, wash and dry well ; fill with a mixture of Philadelphia cream cheese and chopped nuts; chill and serve in slices on shredded lettuce leaves. Serve with a dressing made as follows : To 1 pint whipped cream add salt, paprika, the Juice of 1 lemon and 2 tablespoons finely chopped parsley. Qamish with hard-boiled eggs. SALADS 07 216. Spanish Salad Groups III F. P. a 6 carrots grated fine, 1 small can pimentoes, chopped fine, 1 bunch green onions cut into dice ; mix well with a mayonnaise dressing; sprinkle walnuts on top, and serve on sliced tomatoes. 217. Spinach Salad Groups M.— F. P. "Wash carefully and drain fresh, tender spinach leaves. Serve heaped on a platter or on individual salad plates. At each place have a dish of nut cream made by stirring water into nut butter until it is of the proper consistency. 218. Spring Salad Groups M. P. P. Shred crisp lettuce leaves, add green onions, cut fine, and a little grated horseradish. Serve mixed with French dressing and garnished with slices of hard- boiled eggs. 219. Strawberry Salad Groups M. 3. Arrange nice strawberries on salad plates ; pour over them dressing made of sweetened strawberry and cherry juice to which has been added the juice of 1 lemon. Garnish with sliced oranges and strawberry leaves. 98 NATURE CURE COOK BOOK 220. stuffed Celery Salad Groups M. F. P. Select the rounded inside stalks of fine celery, cut in four-inch lengths and lay in cold water until re- quired, to make crisp and firm. Drain, wipe dry and fill with Neufchatel or Philadelphia cream cheese, rubbed to a soft paste with cream and seasoned to taste with paprika and onion juice. Serve cold, with mayon- naise, garnished with lettuce hearts. 221. Stuffed Pear Salad Groups S, F. P.— M. Place canned pears on lettuce leaves ; fill the cavities with dates cut fine, mixed with chopped nuts; pour over this a mayonnaise dressing thinned with cream; sprinkle thickly with cream cheese, pressed through a ricer. 222. Summer Salad Groups M. F. — P. On a bed of lettuce or other summer greens arrange a layer of sliced tomatoes, or cucumbers, or both. On this put a mound of equal parts of cabbage, celery, and apples, chopped fine, mixed with mayonnaise or French dressing. Sprinkle with ground English wal- nuts. 223. Tip Top Salad Groups M. F. Slice very thin 2 young carrots, 2 cucumbers, about 12 radishes and 2 or 3 small tomatoes. Arrange in cir- cular layers on crisp lettuce leaves or shredded cab- bage. Serve with sour cream dressing or with may- onnaise. SAIiADS 9y 224. Tomato Cups Groups M. F.— St. P. Cut the tops from 6 firm tomatoes, remove pulp ; cut 1 Spanish onion into small dicej add 1 cup bread crumbs, % cup mayonnaise, a little minced parsley, seasoning to taste, and the tomato pulp, chopped fine. Mix, fill the shells, and serve on lettuce leaves, with mayonnaise. 225. Tomato Salad Groups 3VL F. P. Slice ripe tomatoes, not too thin, and arrange slices on a platter alternately with slices of Spanish onion. Garnish with quarter sections of hard-boiled eggs and serve with boiled salad dressing. 226. Simple Tomato Salad Groups M. F. Firm, ripe tomatoes, sliced or quartered, and served on lettuce leaves with nut cream, mayonnaise, or any preferred dressing. If desired, sprinkle with minced young onions or parsley. 227. Filled Tomato Salad Groups M. St. S. Scoop out tomatoes, fill with potato salad mixed with green peas. Serve on lettuce. 228. Stuffed Tomato Salad Groups M. F. P. Scald firm, ripe tomatoes for one minute, so that, the skin can be removed easily. Cut a slice from the top, 100 NATURE CURE COOK BOOK take out part of the pulp carefully witli a spoon. Fill the tomatoes with cucumbers cut into dice and moist- ened with cream dressing. On top put a tablespoon of unsweetened whipped cream, and siorinkle with finely minced parsley or hard-boiled eggs. Serve on a bed of water cress. Note : — Another suitable filling for tomatoes is equal parts of cabbage, celery and apples, chopped fine or cut in small dice. Garnish with shredded green sweet peppers. 229. Tomato and Green Pepper Salad Groups M. F. Cut 4 green peppers into lengthwise sections, remove the white inside skin and seeds, pour boiling water over, let stand about ten minutes, drain, cut into small dice of uniform size, and lay in ice water. Peel and quarter 6 ripe tom.atces, thoroughly chilled; arrange the sections on lettuce and sprinkle with the diced peppers, first draining off the water. Serve at once with a good French dressing. 230. Vegetable Salad (1) Groups M. F. Serve a combination of sliced cucumbers, tomatoes and Spanish onions, or cabbage, celery and green sweet peppers cut into dice, on lettuce, dandelion leaves, or on shredded young spinach, garnished with water cress or sprigs of parsley. Serve with French dressing, may- onnaise, or a dressing made of 1 part lemon juice to 2 parts honey. SALADS 101 231. Vegetable Salad (2) Groups M. S.— St. P. Combine peas and young lima beans with an equal amount of celery cubes; mis with a French dressing and serve on lettuce leaves ; garnish with beets cut into fancy shapes. 232. Fancy Vegetable Salad Groups M. F. — P. Wash carefully young carrots, cucumbers, radishes and small tomatoes, but do not peel. Cut in thin slices and arrange on a platter in some fancy design. Garnish with lettuce hearts and ripe olives. Serve with French dressing or mayonnaise. 233. Cooked Vegetable Salad Groups St. S. M.— F. P. Arrange cooked beets, potatoes and carrots in cir- cular layers on crisp lettuce leaves or large steamed cabbage leaves. In the center place a little mound of green peas ; sprinkle with parsley or hard-boiled eggs, chopped rather fine. Serve with mayonnaise. 234. Uncooked Vegetable Salad Groups M. P. Cut or chop separately y2 oi a small, firm, white cabbage, 1 onion, about 10 radishes and 3 tomatoes. Toss lightly together, heap on a platter, pour French dressing over, and garnish with lettuce hearts or serve in a border of water cress. Grated carrot may be sprinkled over the top in some fancy design, fi'om a piece of stiff paper. 102 NATURE CURE COOK BOOK 235. Waldorf-Astoria Salad Groups M. F. P. Equal parts of celery and apples, cut into dice, and half the quantity of English walnuts, chopped coarsely. Mix with mayonnaise and serve on crisp lettuce leaves. 236. Watercress Salad (1) Groups M. F. Pick over 2 bunches of watercress, removing wilted leaves and lower part of stems; keep in cold water until serving time so that it will be crisp. Chop i/^ small white cabbage, 1 green sweet pepper and 1 onion, removing the seeds and white inside skin from the pepper; put them into a basin of ice-cold water for about thirty minutes to reduce the strong flavors. Drain, mix with lemon juice and olive oil to suit taste ; season with celery salt and, if desired, a dash of red pepper. Serve the chopped vegetables in a border of watercress. Note: — Tlie combined flavor of cabbage and water- cress is delicious. 237. Watercress Salad (2) Groups M. F. Wash and pick over fresh watercress, mix well with French dressing and serve on shredded lettuce. Gar- nish with sections of orange. 238. Water Lily Salad Groups F. P. M. Cut hard-boiled eggs in halves (lengthwise), remove the yolks, then cut the whites into thin lengthwise SALADS 103 sections and arrange them on individual salad dishes in a small, cup-shaped lettuce leaf to represent the petals of water lilies. Mash the yolks with a fork, or press through a sieve. For each egg-yolk use 1 teaspoon cream, a few di'ops of onion juice, salt and cayenne pepper to taste. Mix and form into little balls, place one in the center of each lily, then roughen the surface slightly with a fork. Garnish with nas- turtium leaves (garden cress) to represent the leaves and stems of the lilies. Serve with mayonnaise. 239. White Gahd (1) Groups M. F. P. S. Grate 1 fresh cocoanut, shred 1 small head cabbage and 1 Spanish onion, and cut 4 peeled apples into fine strips. Mix with a whipped cream dressing and serve at once, before the apples become discolored. Gar- nish with lettuce hearts. 240. White Salad (2) Groups LL F. P.— S. Cut equal quantities of celery and fine apples into small dice. Sprinkle thickly with fresh grated cocoa- nut, and serve on white lettuce leaves or tender cabbage leaves, with a whipped cream dressing. SALAD DEESSINGS 241. Boiled Salad Dressing Groups F. P.— M. St. S. Melt 1 tablespoon butter, sift in 1 of flour and rub smooth. Stir in % teaspoon salt, 1 tablespoon sugar and 2 eggs, then add i/^ cup each lemon juice and 104 NATURE CURE COOK BOOK water. Beat well, set the dish in a pan of boiling water, and cook until the dressing thickens, with occa- sional stirring. When cool, add 2 tablespoons olive oil or cream. Beat with an egg-beater until light and foamy. 242. Boiled Salad Dressing (With Mustard) Groups F. P. M. Into 1 tablespoon olive oil stir 1 teaspoon each of salt, sugar, flour, mustard and the yolks of 2 eggs. Add, slowly, ^ cup lemon juice, and, lastly, 1 cup milk. Put at once in double boiler and cook until it thickens, stirring well. If mixed as directed, the milk will not curdle. If bottled hot and well corked this dressing may be kept in a cool place for several weeks. 243. Chiffonade Dressing Groups F. P. M. Mix 2 tablespoons minced parsley, 2 hard-boiled eggs, chopped fine, a little salt, sweet pepper, 4 tablespoons olive oil, and the juice of 1 lemon. Mix well, and stand on ice until thoroughly chilled. Serve with lettuce or cabbage. 244. Corn Cream Salad Dressing Groups P. F. S. St. M. Scrape the Juice and pulp from fresh, juicy sweet com, and add an equal amount of nut butter mixed with water to the consistency of cream. Season with Bait or celery salt and cayenne pepper. SALADS 105 245. Cream Salad Dressing (1) Groups F. P. M. Into 1 well-beaten egg, stir 1 cup sweet cream and the juice of 1 lemon. Sweeten to taste and add a little salt. 246. Cream Salad Dressing (2) Groups F. M.— S. Beat well together the juice of 2 lemons with i/^ cup olive oil. Add a pinch of salt, and 1 or 2 table- spoons sugar, according to taste. Lastly, add slowly 1 large cup cream, a little at a time, stirring well. 247. Cream Salad Dressing (3) Groups M. F. 1 cup cream, juice of 1 lemon, 1 tablespoon each of onion juice and olive oil, a pinch of salt, and, if desired, a dash of cayenne. 248. Sour Cream Dressing Groups F. S. M. To 1 cup sour cream add 3 tablespoons sugar, and lemon juice to taste. Mix well. 249. French Dressing (1) Groups F. IVl Dissolve 1 teaspoon salt in 2 tablespoons lemon juice, then add 3 tablespoons olive oil, beating the mixture with a silver fork until perfectly blended. If desired, a teaspoon of sugar may be added. Best results are 106 NATURE CURE COOK BOOK obtained if lemon juice, salt and sugar are beaten sepa- rately until creamy, and the olive oil added, drop by drop, and Yz cup sweet cream, beating hard all the time. 250. French Dressing (2) Groups M. F. 1 teaspoon salt, i/o cup olive oil, 2 tablespoons onion juice, the juice of 1 lemon, and, if desired, a dash of cayenne. Mix thoroughly. 251. French Dressing With Roquefort Groups F. p. M. Prepare French dressing; add to it as much grated Roquefort cheese as desired. 252. Mayonnaise Groups F. M. Note: — Ingredients should be very cold. Into a chilled soup bowl put the carefully drained yolk of 1 egg. Add % teaspoon mustard, salt and sugar, a few drops lemon juice, and stir at once with a silver spoon. When well mixed, add olive oil, just a few drops at first, then in larger amounts, stirring constantly until about a cup of oil has been added. Now add lemon juice until the desired degree of acidity is reached. When serving, add 1 cup whipped cream. Finely chopped parsley or grated carrot may be added to mayonnaise to produce novel effects. SALADS 107 253. Delicious Mayonnaise Groups F. M. Mash fine the yolk of 1 hard-boiled egg; add 1 tea- spoon each of salt, dry mustard, sugar, and the yolk of 1 raw egg) mix the ingredients well, then add oil very slowly, about 1 pint; add lemon juice to suit taste, stirring constantly in one direction all the time ; then add 1 cup whipped cream. 254. Mayonnaise Salad Dressing Groups F. M.— S. Yolks of 3 eggs, well beaten, 1/2 teaspoon dry mus- tard, salt, 3 rounding tablespoons sugar, 8 tablespoons lemon juice, 8 tablespoons water, and butter the size of an egg; cook all together for about five minutes. Thin with cream or fruit juice. 255. Salad Dressing Groups F. M. Put 5 tablespoons of lemon juice in a double boiler; add 1 teaspoon each of salt, mustard and sugar, and a pinch of cayenne. Stir until dissolved; add well- beaten yolks of 5 eggs; take from fire, add Yo cup butter; beat until cool. Thin with whipped cream. 256. Salad Dressing Groups F. M. Mix together 1 teaspoon salt, 1 teaspoon mustard, 1 tablespoon sugar, and 1 tablespoon olive oil; add slowly the beaten yolks of 3 eggs, % cup olive oil and H cup lemon juice. Cook in a double boiler until the 108 NATURE CURE COOK BOOK mixture thickens; while hot, stir gradually into the well-beaten whites of the eggs. This recipe should make 1 pint of dressing. 257. Salad Dressing Groups F. P. M.— S. 1 egg. % cup sugar, 1 tablespoon flour, i/o teaspoon mustard and salt, I/2 cup each of lemon juice and water; put together in the order given, beating the egg a little ; boil until thick, stirring constantly ; add 1 cup whipped cream. 258. Salad Dressing Groups F. P.— St. M. S. 2 eggs, 1 tablespoon flour, 1 tablespoon sugar, 1 tablespoon butter, 1 teaspoon mustard, 1/2 cup lemon juice, 14 cup water; mix and cook until it thickens; when cold, add cream or olive oil. 259. Salad Dressing Variations Groups (according to ingredients). Mayonnaise or boiled salad dressings may be thinned with cream or fruit juice for variety. 260. Salad Dressing With Onion Flavor Groups M. F. To y2 eup oil add the juice of 1 lemon and a pinch of salt. Beat well, then add the juice of 1 large onion, or 1 grated Spanish onion. SALADS 109 261. Salad Dressing With Parsley Flavor Groups M. P. Follow directions as in the foregoing recipe, adding finely chopped parsley in place of the onion. 262. Sanitai'ium Dressing Groups F. P.— M. Mix 1 cup cream with 1 cup of Neufchatel cheese; add 2 tablespoons of minced parsley or onion, accord- ing to taste. 263. Mustard Salad Dressing Groups P. M. P. Into the well-beaten yolk of 1 egg stir Yo teaspoon salt, and 1 teaspoon each of sugar and mustard, also a dash of white pepper, if desired. Beat well, add the juice of 1 lemon and at the last a large cup of cream, little by little. Stir with an egg-beater until light and foamy. 264. To Prepare Mustard for Table Use Groups M. P. P. — S. Mix together 3 tablespoons each of mustard and sugar, crushing the lumps; add 1 egg; beat until per- fectly smooth. Add 1/2 cup each of lemon juice and water; let come to boil over a slow fire; add butter the size of a walnut, and beat thoroughly. 265. Nut Butter Dressing Groups P. P. M.— S. Mix well 1 part lemon juice with 2 parts nut butter. Sweeten to taste. 110 NATURE CURE COOK BOOK 266. Thousand Islands Salad Dressing (1) Groups F.— P. M. Beat smooth 1 raw egg and the yolk of 1 hard- boiled egg; add slowly 1 cup olive oil, then 3 table- spoons lemon juice, 3 tablespoons chopped pimentoes, and 3 tablespoons chopped olives ; add salt and paprika to taste. When ready to serve, add 1 bottle whipped cream. Serve at once on lettuce hearts. 267. Thousand Islands Salad Dressing (2) Groups M. F. P. 1 cup mayonnaise, 1 cup whipped cream, 2 hard- boiled eggs, 2 sweet peppers, 1 boiled beet and 1 Span- ish onion, chopped fine, i/^ cup celery, cut fine; mix well and serve on lettuce. 268. Whipped Cream Dressing (1) Groups F. M. Whip cream very stiff; to 1 pint of cream add the juice of 1 lemon, a little salt, paprika, and a little grated onion. For variety, 1 tablespoon of chopped green peppers, minced parsley, raisins, ripe olives, or pimentoes may be added. 269. Whipped Cream Dressing (2) Groups F. M. Whip cream very stiff; to 1 cup, add 2 tablespoons of boiled dressing, a dash of paprika, and a little lemon juice. CROQUETTES Key to reference letters: St. (Starches). S. (Sugars). F. (Fats). P. (Proteids). M. (Mineral Elements). Croquettes prepared from protein and starchy foods, such as roots, tubers, pulses, cereals and nuts, mixed with vegetables and fruits, take in the vegetarian diet the place of the meat-eater's steaks, chops and roasts. Many of the recipes herein given closely resemble fried meats in appearance and taste, as well as in similarity of elements of nutrition. "While these preparations may not appeal to some of our vegetarian friends, who prefer their food in the natural form, and while these "near meats" may be too heavy for people with weak digestions, we have added a number of recipes of palatable vegetable cro- quettes and will leave their use or non-use to individ- ual taste and judgment. General Directions for Making Croquettes In mixing the ingredients here to be given, for the following recipes, have the mass firm enough not to fall apart, but not compact. Likewise the croquettes should be handled as little as possible in shaping. Large spoons may be used for this purpose. In order to provide a firm and well-browned outer crust, the croquettes should be rolled first in sifted bread or cracker crumbs, then in beaten egg, then again in crumbs. Ill 112 NATURE CURE COOK BOOK Frying or Baking — Which is Best? The ordinary restaurant way of frying breaded chops, oysters, potato croquettes, etc., by dropping them into boiling oil, makes these foods soggy, indi- gestible and unpalatable. Better than this is careful frying in skillet or pan, but according to our expe- rience, the best way of all to prepare vegetable cro- quettes is the baking or roasting. Frying in Oil The croquettes are placed in a frying basket and submerged in hot oil; when well done, drain and place the basket on soft wrapping paper. There must be enough hot vegetable oil, or pure animal fat (butter or oleomargarine), to cover them entirely. The oil must be very hot, but should not smoke. If done carefully, the hot oil coming in contact with the food will form a soft crust and prevent the oil from soak- ing in. After use, the oil may be clarified by heating in it a few slices of potatoes and carefully pouring it from the sediment. It may then be used again, adding more as required. Skillet or Pan Frying The croquettes are rolled in bread crumbs and beaten egg ass before and placed in a well-buttered or oiled skillet or pan and turned from time to time until well browned. Baking Place the croquettes on a hot, buttered gridiron or agate baking-pan, and place in a very hot oven. Let CROQUETTES, ROASTS, ETC. 113 them brown nicely, then turn and brown on opposite side. CROQUETTES, ROASTS, ETC. 270. Piquant Baked Bean Croquettes Groups St. P. M.— F. Press enough baked kidney or navy beans through a colander to make 1 quart. Add 2 tablespoons grated horseradish, 2 tablespoons olive oil or melted butter, salt, 1 chopped sweet pepper, and, if desired, a little sage or thyme. Place 2 tablespoons of this mixture on a platter or board covered with sifted bread crumbs, make a depression in the center of each, fill with 1 teaspoon of whole baked beans and a few drops of tomato sauce, cover with another tablespoon of the mixture, shape into croquettes, and proceed according to general directions. 271. Baked Bean Croquettes (1) Groups P. F. St. Press 1 quart of baked beans through a vegetable grinder ; mix with % cup melted butter, 2 well-beaten eggs, and a little chopped parsley; shape into cro- quettes, roll in yellow com meal, fry in butter, and serve with cream sauce. 272. Baked Bean Croquettes (2) Groups St. P. F. — M. Press cold beans through a sieve ; add 2 tablespoons of grated horseradish; shape into balls with a tea- spoon of whole beans in the center of each; roll in sifted bread crumbs, then in beaten egg, again in crumbs; fry, and drain on paper; serve very hot. 114 NATURE CURE COOK BOOK 273. Barley Sausage Groups £t. P. F.— M. To 1 quart of cooked barley add 2 well-beaten eggs, 4 tablespoons melted butter, 1 grated Spanish onion, a little sage or savory and seasoning to taste. Shape into small sausages and brown. Serve with tomato or brown sauce. 274. "Better Than Meat" Croquettes Groups St. F. P.— M. Soak over night 1 cup dried peas and 1 pint lentils. Cook slowly until tender, but not mushy ; drain ; when cold run through a vegetable grinder with 1 onion and a small bunch of parsley. Mix well with 1 cup bread crumbs, 2 eggs, 4 tablespoons cream, seasoning to taste. If desired, add a little sage or savory. Shape into croquettes and fry in equal parts butter and olive oil, or brown in the oven. 275. Cannon Cracker Croquettes Groups S. M. St. F. P. To 1 pint of grated raw carrots add 6 crackers, rolled fine, 1 tablespoon melted butter, 2 eggs, 1 table- spoon flour, and seasoning to taste; shape into rolls about the size of cannon crackers, roll in beaten egg and cracker crumbs, and fry in oil until brown and crisp. When ready to serve insert a root fiber from radishes or celery in each end to represent the fusa. Serve on lettuce with slices of lemoiL CROQUETTES, ROASTS, ETC. 115 276. Cheese Loaf Groups F. P. St. — S. Grate ^2 pound of cheese ; mix the contents of 1 can of savory protose with 1 pint coarse bread crumbs; put a layer of this mixture into a well-buttered baking- dish, sprinkle thickly with cheese, add another layer of the crumb mixture, more cheese, and so on until the dish is filled. Dust lightly with salt and a little red pepper, pour over 1 pint of milk, and let stand five minutes; bake in a moderate oven about twenty min- utes. Run a knife blade around the edge of the pan, invert the loaf on a heated platter, garnish with sprigs of parsley, and serve with tomato sauce. 277. Chestnut Croquettes Groups F. P. — M. Shell large chestnuts, boil, remove the brown skin, then put through a vegetable grinder; to 1 quart gi'ound chestnuts add 4 tablespoons butter, 2 eggs, salt, and a few drops of lemon juice. Shape into cro- quettes, and fry. 278. Chestnut Pie Groups F. P. St.--M. Heat 2 onions, chopped fine, in butter until lightly browned; mix with blanched chestnuts, cut in halves and cooked in water enough to cover until soft. Sea- son to taste, pour into a buttered baking dish lined with mashed potatoes, cover with a layer of potatoes, 116 NATURE CURE COOK BOOK heat thoroughly in the oven, letting the top crust get nicely browned. Note : — This dish is delicious if served with cran- berry sauce. 279. Chestnut Roast (1) Groups F. P. St. Steam 1 pound blanched chestnuts until nearly ten- der; run through a vegetable grinder with 1 cup English walnut meats, 1 cup cooked lentils, 1 Spanish onion and a little parsley. Add 4 well-beaten eggs, 1 cup cream, salt to taste, and enough cracker crumbs to make the mixture stiff enough for molding. Form 1 or more loaves and bake about forty minutes. Baste occasionally with equal parts melted butter and lemon juice. Serve garnished with parsley and slices of lemon. 280. Chestnut Roast (2) Groups F. P. St.— S. M. Boil 1 pint of chestnuts; remove the shells, add a little salt, then grind with 1 turnip, 1 carrot, 2 boiled potatoes, 2 stalks celery, 2 sweet peppers, and 1 onion ; season and add 3 well-beaten eggs, 4 tablespoons melted butter and a little cream; if too soft, add cracker crumbs ; shape into a loaf and bake ; serve with brown gravy. 281. Chestnut Rolls Groups F. P. St.— M. 1 cup cooked and mashed chestnuts, 2 eggs, 1 table- spoon minced onion, ^^ cup bread crumbs, ^ cup cream, and seasoning. Shape into rolls and brown. Serve with tomato sauce. CROQUETTES, ROASTS, ETC. 117 282. Corn Roast Groups S. F. p. M. St. 1 pint sweet com, scraped from the cob, 2 eggs, V^ cup cracker crumbs, 1/2 cup cream, and seasoning". Stir together and bake in a buttered pan until brown. 283. Com and Nut Roast Groups F. P. S. M. St. 2 cups grated corn, 1 cup ground nuts, 1 cup cracker crumbs, 2 egg's, I/2 cup cream and 1 small onion, minced ; season, mix well, shape into loaves and bake. 284. Com and Nut Loaf, Steamed Groups F. P. S. St.— M. Mix 2 cups grated corn with 1 cup bread cmmbs, 14 cup chopped English walnuts, 1 cup milk, 2 well- beateu eggs, and seasoning; steam until it becomes firm, turn out on a hot dish and brush over with beaten egg, cover with bread crumbs, and set in the oven to bro\\Ti; serve with any sauce preferred. 285. Egg Plant Croquettes Groups St. F. P.— M. S. Boil 2 egg plants until tender, drain and peel while hot; mash, and add 2 tablespoons of butter, % cup bread cmmbs, 2 well-beaten eggs, and seasoning; cool and form into croquettes; dip in cracker crumbs and fry. 118 NATURE CURE COOK BOOK 286. Hungarian Barley Groups St. P. M. S. F. Wash 2 cups barley, pour boiling water over, and soak over night ; put on to cook with 1 Spanish onion, cut in dice, 2 carrots, 1 can savory protose, 1 sweet pepper, and 3 or 4 tomatoes, cut fine ; cook until ten- der, and serve with brown butter or tomato sauce. 287. Jambalaya Croquettes Groups St. M. F.— P. 2 cups boiled rice, 2 onions, chopped fine, the pulp of 4 tomatoes; season, add melted butter and 2 well- beaten egg's; mix well and let cool; shape into cro- quettes, dip in beaten egg and cracker crumbs, and fry. Serve with prunes. 288. Lentil Croquettes Groups St. p. F. — M. 4 cups cooked lentils, pressed through a colander, 2 eggs, 1 cup bread crumbs, 1 cup onion sauce (see Recipe No. 331, "Sauces for Roasts, etc.") Mix well, season to taste, shape into croquettes and fry. Serve with sauce. 289. Lentil and Mushroom Cutlets Groups P. St. F. To 1 quart cooked and mashed lentils add 1 cup each of fresh muslirooms and bread crumbs, V^ cup chopped walnuts, and 2 eggs, well beaten. Season to taste. Shape into cutlets, roll in beaten egg and sifted bread crumbs and fry in butter or olive oil until nicely CROQUETTES, ROASTS, ETC. 119 browned. Serve garnished with lettuce leaves and a ipoonful of jelly, or any preferred sauce. 290. Macaroni and Egg Plant Croquettes Groups St. F. P. M.— S. Cook 1 quart of macaroni in slightly salted boiling water about thirty minutes; drain; when cold, run through a vegetable grinder with the same quantity of raw egg plant. Add 3 or 4 eggs, and enough bread crumbs to hold the mixture together. Shape, roll in flour or sifted bread crumbs and fry until nicely broAvned. Serve with Sauce Hollandaise. 291. Macaroni Loaf, Steamed Groups P. St. P.— M. Cook y2 pound macaroni in boiliag water thirty min- utes; drain and chop fine; add 1 can savory protose, broken into small pieces, 1 egg, seasoning, and 1 cup good white sauce. Put into a buttered mold, and steam two hours. Serve with tomato sauce. 292. Mock Whiteflsh Cutlets Groups St. F. P.— S. M. Boil 4 ounces of ground rice in 1 pint of milk, stirring constantly until it thickens, which will take only a few minutes. Add 2 tablespoons grated cheese, butter and seasoning to taste; spread the mixtui*e about half an inch thick on a platter to cool; this can be done the day before. Cut into shapes like cutlets, roll in sifted zwieback crumbs, and fry in butter to a light brown. Garnish with sprigs of parsley, and serve with melted butter. 120 NATURE CURE COOK BOOK 293. Mock Veal Roast Groups St. F. P.— S. M. Soak 1 cup lentils and 1 cup lima beans over night; drain, and boil until tender; drain again and run through a vegetable grinder with 1 cup shelled pea- nuts; mix with 2 tablespoons melted butter, 1 cup bread crumbs, 2 eggs, salt, and sufficient milk to make the right consistency. Shape into a loaf and bake in a moderate oven, basting frequently with melted butter. 294. Muk Lou Beh Groups F. P. St. S. M. Chop 1/2 pound of nuts rather fine ; put into a fry- ing pan with 2 tablespoons melted butter; let cook a few minutes, then turn into a buttered baking dish ; cover with cooked and sliced egg plant and sprinkle with salt, minced onion and parsley; then put a layer of cooked rice, etc., until the dish is filled ; cover witl; well-seasoned vegetable stock; bake in a moderate oven. 295. Nut Croquettes Groups r. P. St.— M. S. Mix well 1 cup each of chopped nuts (English wal- nuts, filberts, almonds and Brazil nuts) and whole wheat bread crumbs soaked in y^ cup of milk, 1 ^gg^ and seasoning to taste. Shape into croquettes, roll in beaten tgg and bread cnunbs, and fry according to general directions. CEOQUETTES, ROASTS, ETC 121 296. Nut and Celery Croquettes Groups F. P. St. M. S. 1 pint ground nuts, 2 pints minced celery, 1 cup grated caxrots ; add 2 cups bread crumbs, i^ cup flour, 2 tablespoons melted butter, 2 eggs, and seasoning; mix well, form into croquettes, fry, and serve with cream sauce. 297. Nut Loaf Groups F. P. St. — ^P. S. Put through a vegetable grinder sufficient nut meats to measure 1^/2 cups, — almonds, English Walnuts, hazel and hickory nuts may be used, also butternuts and black walnuts, — but the latter should be taken spar- ingly, because of their pronoimced flavor; add to the chopped nuts, 1 pint stale bread crumbs, salt, and 1 teaspoon of any kind of sweet herbs. Mix well and add sufficient boiling water to moisten; cover closely and let stand for ten minutes to swell, then add another cup of hot water and turn into a well-greased loaf pan. Bake for one hour in a moderate oven and serve hot with brown or tomato sauce. This dish may also be served cold, sliced, with mayonnaise dressing. 298. Nut Loaf With Rice Groups St. F. P. — S. M. Mix together 2 cups cooked rice and 1 cup ground nut meats; add 2 cups milk and a little salt. Fill a shallow baking pan, sprinkle with fine bread crumbs and grated cheese and bake about thirty minutes. Serve with any preferred sauce. 122 J^ATURE CURE COOK BOOK 299. Fried Nut Loaf Groups F. P. St.— S. M. 2 cups mashed sweet potatoes, mixed while hot with 1 cup finely chopped or ground nut meats, 1 beaten egg, 2 tablespoons melted butter, seasoning to taste. Press into a square tin; when cold cut into half -inch slices, dip in beaten egg and bread crumbs, and fry quickly until browned in equal parts butter and olive oil. 300. Unfired Nut Loaf Groups F. P.— St. M. S. 1 cup ground almonds, 2 tablespoons each English walnuts and rolled oats, pounded together. Mix all, moisten with sweet milk or cream, season with celery salt and a little paprika; pack into a mold and place in the refrigerator for one hour. Turn out, garnish with sprigs of parsley, and serve with slices of lemon. 301. Nut and Cheese Koast Groups F. P. St. S. M. Chop 1 onion fine, cook a few minutes in a table- spoon of melted butter ; add a little water, mix with 1 cup bread crumbs, 1 cup grated cheese, and 1 cup chopped English walnuts; add the juice of 1 lemon, 2 eggs well-beaten; season to taste, and add more bread crumbs if necessary; turn into a buttered bak- ing dish and bake in a moderate oven. Serve with white sauce. 302. Nut Roll Groups St. F. P. S. M. Boil 6 good-sized potatoes, then peel and grate them ; add 3 dozen rolled crackers, II/2 cups nuts, 1 large CnOQUETTES, ROASTS, ETC. 123 onion chopped, and a little sage; make a hollow in the center, then pour in 4 well-beaten eggs, 2 table- spoons oil, seasoning to taste. Mix thoroughly, then pack into a roll and place in a buttered baking pan ; bake in a moderate oven for one hour ; baste with melted butter and lemon juice. 303. Nut Scrapple Groups St. F. P. S. Stir 1 cup com meal, i/^ cup hominy meal, and a little salt, into a double boiler containing about 1 quart boiling water; stir constantly at first, and cook until thoroughly done, at least one hour; then add 1 cup nuts chopped fine ; turn into a buttered pan, set aside to cool; slice into suitable pieces and fry. 304. Parsnip and Walnut Croquettes Groups F. P. St.— S. M. Peel and steam 6 parsnips until tender; when cool, press through a colander; add 1 cup of chopped wal- nuts, 14 cup cream, 2 eggs and seasoning. Form into croquettes and fry. 305. Rice Croquettes With Cheese Sauce Groups St. F. P.— M. S. Put 1 cup washed rice into 1 pint of boiling water; cook until tender, then add 1 pint boiling milk, 2 table- spoons chopped pimento, salt to taste, and i/^ cup chopped nuts. Shape into croquettes, dip in crumbs and fry. Serve with cheese sauce made as follows : ' Melt i^ cup butter ; add 4 tablespoons flour, and stir until well blended ; then add as much hot milk as de- 124 NATURE CURE COOK BOOK sired. Bring to boiling point, add 1 cup grated cheese, season, and serve. 306. Rice Roast (White Loaf) Groups St. M. F. P. Mix 2 cups cold cooked rice, 2 tomatoes and 1 onion, chopped fine, 1 cup raw peanut meal; add seasoning, form into loaf, and bake about forty min- utes. Baste occasionally with equal parts hot water and melted butter. Serve with any suitable sauce. 307. Rice and Sultana Raisin Croquettes Groups F. St. S.— P. M. Pick the stems from 1 cup of sultana raisins and wash thoroughly ; add 1 cup blanched rice and 3 cups milk. Let cook until tender, adding more milk if needed, and 1 teaspoon salt when half cooked. When tender add the beaten yolks of 2 eggs, l^ cup each of butter and sugar and a little more rice if liked; mix thor- oughly and set aside to become cold. Form into balls or cylinders, dip in egg, roll in bread crumbs, then fry in butter or olive oil. Serve with any preferred sauce. 308. Sanitarium Roast Groups St P. F. M.— S. Soak 1 quart of lima beans over night; cover with cold water and let cook until almost soft; grind fine with 1 cup walnuts, then add about 6 chopped toma- toes, 1/4 cup olive oil, and seasoning to taste. Shape into loaves and bake in a well-buttered baking pan about forty minutes, then brown. Baste frequently with equal parts lemon juice and melted butter. Serve hot, garnished with onion rings. CROQUETTES, ROASTS, ETC. 125 309. Stuffed Egg Plant Witli Nut Sauce Groups St. F. P. M.— S. Boil egg plant fifteen minutes ; take from the stove and cut in halves. When cool enough to handle, scoop out the pulp (without breaking the shell), mash and season well, adding a large tablespoon of butter. Add a scant pint of grated bread crumbs, 1 teaspoon of onion juice, and 1 well-beaten egg. Fill the shell with this mixture and bake until browned on top. Serve with nut sauce, which may be made by adding 1 cup chopped nuts to any good cream sauce. 310. Vegetarian Croquettes Groups r. St. P.— S. M. Blend 2 tablespoons butter with 2 of flour; have ready ^/^ cup scalded milk, stir in the creamed butter and flour, and cook until smooth and creamy, then add the beaten yolks of 2 eggs, li/^ to 2 cups cold macaroni, minced fine, 1/2 cup ground roasted peanuts, and sear- soning to taste. Mix thoroughly and turn out on shallow dishes to cool ; when cold, shape, roll in bread crumbs, and fry in hot oil or cocoa butter; serve with tomato sauce. 311. Vegetarian Sausages Groups St. P. p.— M. Cook fresh lima or navy beans. When soft, mash through a colander, add a generous piece of butter, seasoning, and a little powdered sage. Shape into small sausages, dip first in beaten egg, then in corn- meal or sifted bread crumbs. Brown on all sides in butter or olive oil. Serve on lettuce leaves, with any preferred sauce. 126 NATUEE CUBE COOK BOOK 312. Vegetable Roast Groups M. S. St. F. P. Pare and cut into large dice equal parts of carrots, turnips, parsnips and German celery roots, enough to make 2 quarts, and cook until tender. Chop fine, mix with 1 large Spanish onion and a handful of minced parsley. Add 1 cup cracker crumbs, 1 cup green peas, fresh or canned, 2 well-beaten eggs, l^ cup cream and seasoning to taste. Bake in a well-buttered pan until nicely browned. Serve hot with tomato sauce. 313. Vegetable Turkey Groups F. P. St. M. S, 2 cups each of mixed nuts, chopped or ground, and coarse whole wheat bread crumbs, 1 cup cream, 2 eggs, salt, paprika and powdered sage. Mix well, shape into a loaf somewhat resembling a dressed turkey. Place in a baking pan, surround with pared and quar- tered potatoes, and roast about thirty minutes until the potatoes are tender and the loaf nicelj'" browned. Baste with equal parts hot water and melted butter. Transfer carefully to a heated platter, garnish with parsley and sections of lemon. Serve in a border of the roasted potatoes, with brown gravy and cranberry sauce. 314. Yellow Pea Cutlets, With Mint Sauce Groups St. P. F. M.— S. Soak 1 pint of yellow peas over night; cook until tender but not mushy, with just enough water to cover, then mash through a colander. Add 1 grated onion, 2 eggs, seasoning, 2 tablespoons horseradish and enough SAUCES rOB VEGETABLES AND ROASTS 127 bread crumbs to make a faii-ly stiff dough. Shape into cutlets and keep on ice for an hour, then roll in beaten egg and cracker crumbs and fry brown. For IVIint Sauce, see Sauces for Croquettes, Roasts, etc. SAUCES FOE VEGETABLES AND EOASTS 315. White Sauce Groups F. St.— S. P. Rub 1 tablespoon flour and 2 tablespoons butter to a smooth cream. Heat 2 cups water or milk to boil- ing, and add gradually the flour and butter, stirring constantly until perfectly blended. Add salt to taste and boil one minute. If an especially rich sauce is desired, cream may be used instead of milk, 316. Bread Sauce (A good way to use stale bread.) Groups St. P. M. S. Quarter and cook 1 large onion and 1 green sweet pepper in 11/2 pints milk (or half milk and half water) until quite soft, then strain. Pour the strained liquid over stale grated whole wheat bread. In about an hour put the soaked bread in a saucepan, add butter rubbed smooth with a little flour, and more milk, if necessary. Let the whole boil up together, strain, and serve hot. 317. Brown Butter Sauc« Groups F. S. St. P. Heat 2 tablespoons butter with 1 of sugar in a iauco- pan. "When brown, sift into it 2 tablespoon* whole 128 NATURE CURE COOK BOOK wheat flour. Stir until smooth and well browned, but prevent burning. Add 1 cup boiling water or stock and season to taste. 313. Brown Gravy Groups F. M. S. St.— P. Put a fairly large piece of butter into a skillet, let brown with 1 onion, sliced, and 1 tablespoon sugar. Add % cup flour and keep stirring about five minutes. Add sufficient vegetable stock to make the right con- sistency, season, and strain. 1 cup sour cream may be added if desired. 319. , Brown Raisin Sauce Groups S. M.— St. F. Cook 1 cup raisins until tender with 6 whole peppers, 2 bay leaves, and a few cloves; thicken with flour blended with butter; season, add V2 cup brown sugar and the juice of 2 lemons. 320. Caper Sauce Groups F. St.— S. P. M. To white sauce (made as directed in Recipe No. 315) add 2 tablespoons capers, with an equal amount of juice. If desired, flavor with lemon juice. 321. Chestnut Sauce Groups F. P.— S. M. Put % pound shelled chestnuts into boiling water for about five minutes, rub off the skins, cook in a small amount of salted water until tender, and rub SAUCES FOR VEGETABLES AND ROASTS 129 through a sieve. Return to the fire, add 1 cup r"^1k or cream, season to taste, add butter, let boil up once, and serve. 322. Curry Sauce to Serve With Vegetables Groups M. F.— St. S. P. Melt 1 tablespoon butter in a saucepan; stir into it 1 large onion minced fine; let simmer seven or eight minutes, then add 1 sour apple, minced fine; stir for three or four minutes ; add 1 cup good vegetable stock and cook gently for five minutes; add 1 cup milk in ■which 1 dessertspoon of curry powder has been stirred until smooth. Let all boil up at once, strain, season, and thicken with flour and butter, blended. 323. Egg Sauce Groups F. St.— S. P. To white sauce add the yolks of 2 hard-boiled eggs pressed through a coarse sieve, also a little minced parsley. 324. Sauce Hollandaise (1) Groups F.— St. M. S. P. Make a white sauce as directed in Recipe No. 315. Take from the fire, add gradually the yolk of 1 egg, well beaten, 1 tablespoon salad oil, salt and sugar to taste, and the juice of 1/2 lemon. Beat well together and serve at once. 825. Sauce Hollandaise (2) Groups F. M. Soften 1 cup butter, then beat until soft and creamy ; add the yolks of 3 eggs, one by one, and, when these 130 NATURE CURE COOK BOOK are thoroughly incorporated, 1 cup boiling water; cook in the double boiler until a thick cream, then add the juice of 1 lemon, one drop at a time ; be very sure to add the lemon juice slowly, or sauce will curdle; sea- son after removal from fire. 326. Horseradish Sauce Groups M. S. St.— p. To 2 cups boiling stock add 1 cup cleaned currants ; thicken with cracker crumbs; add butter and sugar and as much grated horseradish as desired. 327. Cream Horseradish Sauce Groups F. S. M.— St. P. Make a cream sauce according to Recipe No. 315. To 1 quart of sauce add 1 cup raisins, 1 cup grated horse- radish, sugar and seasoning to taste; let boil a few minutes and serve. 328. Mint Sauce Groups M. S. Mix 1 cup fresh mint, chopped fine, l^ cup brown sugar, and % cup lemon juice, and let stand one hour. Before serving, heat until warm, but do not boil. 329. Mushroom Sauce Groups P. F. — M. Clean and wash 1 quart of fresh mushrooms, cut in two, put into a stewpan with a little salt, whole pepper and butter; stew gently for half an hour, then add y^ pint cream and the yolks of 2 well-beaten eggs. Keep stirring until it boils, when it is ready to serve. SAUCES FOR VEGETABLES AND ROASTS 131 330. Nut Sauce Groups F. P. St.— S. M. Add finely chopped English, walnuts or pccazs to white sauce or any other suitable sauce, 331. Onion Sauce (1) Groups M. F. St. S.— P. Peel and cut 2 or 3 onions, cook in small quantity of water until tender, and chop fine. Add white sauce, made as directed in Recipe No. 31^; season to taste, let boil, and serve at once. 332. Onion Sauce (2) Groups M. F.— St. S. P. Slice onions, let brown in butter, add a little flour and enough stock to make the right consistency; cook for a few minutes and season; do not strain. 333. Plain Tomato Sauce Groups M.— St. F. S. Cut up tomatoes to make 1 pint, and cook with 1 onion about ten minutes. Add 1 tablespoon flour blended with an equal amount of butter. Let boil a few minutes, then add 1 teaspoon sugar, also salt to taste. Strain. 334. Tomato Sauce (1) Groups M. St F. S. Put 1 pint tomatoes, fresh or canned, into an agate or aluminum saucepan. Add 1 stalk celery, 1 large 132 NATURE CURE COOK BOOK slice onion, a sprig of parsley, 1 pepper, G cloves, 1 bay leaf. Cover, let simmer twenty minutes, and strain through a coarse sieve. Add a pinch of salt, 1 tea- spoon sugar, 1 tablespoon lemon juice, and keep in a cool place until wanted. Thicken with flour blended with butter. 335. Tomato Sauce (2) Groups M.— S. St, F. Brown 2 slices carrot and 1 sliced onion in 2 table- spoons butter; add 1 quart tomato juice, a few sprigs parsley, 1 bay leaf, and seasoning to taste. Let simmer twenty minutes and strain. Rub 2 tablespoons flour to a smooth paste with little water and add to the strained liquid. Let boil about three minutes. 336. Tomato Sauce With Baisins Groups M.— S. St. F. Cook 5 or 6 tomatoes in a small quantity of water about ten minutes. Add 1 cup vegetable stock, 1 bay leaf, a little salt, and 1 teaspoon flour blended with 1 tablespoon of butter. Cook all together until it begins to thicken, strain through a sieve, and add ^ cup seedless raisins. Reheat and serve. 337. Tomato and Pepper Sauce Groups M. S. Scal'd tomatoes and rub tlu-ough a fine sieve; to 1 cup tomatoes add 1 green pepper, chopped fine, 1 onion, 2 tablespoons sugar, a little salt, and the juice of 1 lemon; cook about half an hour and serve with roast or croquettes. SAUCES FOR VEGET.VBLES AND ROASTS 133 338. Spanish Sauce Groups M.— St. F. S. To 1 quart of white stock, add 3 onions, 3 peppers, 3 tomatoes cut in strips, and 1 cup mushrooms; let cook until tender; thicken with flour blended with butter, and season well. VEGETABLES Key to reference letters: St. (Starches). 0, (Sugars). F. (Fats). P. (Proteids). M. (Mineral Elements). Leafy and Juicy Vegetables Leafy and juicy vegetables are the most valuable foods of the mineral salts group (Group V). While the juicy, acid and sub-acid fruits average from twenty to fifty parts per thousand of the positive mineral salts of iron, sodium, lime, magnesium and potassium, the non-starchy, leafy and juicy vegetables average from seventy to one hundred and fifty parts per thou- sand of these all-important, physiological and medic- inal mineral elements. On pages 400, 401 we have dilated upon the value of these positive, alkaline, mineral elements as neutral- izers and eliminators of poisonous acids and alkaloids, as blood, nerve and bone builders, as the principal ingredients in all the important secretions of the body, and as generators and conductors of electro-magnetic energy. "We called attention to the fact that the juices of fmits and vegetables, prepared in Nature's own laboratory, supply in the best possible form the de- mands for fluids in the animal and human body. They are natural tonics, cholagogues and purifiers. They dilute and hold in solution the morbid, colloid products of starchy and protein digestion. The large amount of woody fiber (cellulose) contained in the vegetables furnishes solid resistance to the intestines and thereby 134 VEGETABLES 135 stimulates their peristaltic movements and makes very efficient scourers, purifiers and natural laxatives. Richest in the positive mineral elements are cabbage, spinach, lettuce, watercress, savoy cabbage, endive, rose kale, Brussels sprouts, Scotch kale, leek, celery and parsley. Next to these rank tomatoes, cucumbers, radishes, onions, horseradish, green peppers, aspara- gus and cauliflower. Splendid cooling and refreshing summer foods, rich in the purifying organic salts, are the watermelons, muskmelons, cantaloupes, pumpkins, squashes, and other members of the melon family. The Preparation and Cooking of Vegetables Most vegetables and fruits are not improved by cooking. However, many diet reformers go to extremes when they claim that all or nearly all the organic mineral combinations in vegetables and fruits are ren- dered inorganic through cooking. This is an exag- geration. Cooking is merely a mechanical process of subdivision, not a chemical one, and mechanical proc- esses of subdivision do not disorganize organic mole- cules to any great extent. However, it remains true that the fruits and vege- tables mentioned under group five are not improved by cooking. Starchy vegetables and cereals only are improved by cooking, and this is so because through ages of abuse our digestive organs have lost the power to digest and assimilate raw starch. The cooking serves to break up and separate the hard 'starch granules and to facilitate the penetration of the digestive juices. After the ieaiy vegetables are thoroughly cleansed 136 NATURE CURE COOK BOOK and ready for cooking, place them in the cooking ves- sel, add just enough water to keep them from burning, then cover and allow to simmer slowly in their own juices. The leafy vegetables, such as spinach, cabbage, kale, etc., contain enough water for their own cooking. Do not waste any of the juices, because they contain most of the mineral elements. "When cooking such vegetables as carrots, beets, asparagus, parsnips, oyster- plant, etc., which require considerable water for boil- ing, do not throw away the water, but use it for the making of soups and sauces. All vegetables may be steamed instead of boiled, if preferred. If the vegetables, as is the usual custom, are boiled in large quantities of water, then drained, or what is still worse, pressed out and seasoned with soup stock, strong condiments and spices, they have lost their nutritive and medicinal value. The mineral salts have vanished in the sink, the remains have become insipid and indigestible and therefore have to be highly sea- soned in order to make them palatable. Asparagus Asparagus runs low in protein (2%) and starches and sugar (2%), but high in the five positive mineral elements, about 50 per mill. 339. Asparagus in Ambush Groups M. F.— P. St. To a cream sauce made with 1 tablespoon each of butter, flour and 2 cups milk, add 2 well-beaten eggs. Stir over the fire until it thickens, then add 2 dozen stalks of asparagus, cut fine and steamed. Season to VEGETABLES 137 taste. Cut the tops from 12 large biscuits or rolls, scrape out the soft inside part, and put them into the oven to crisp. Fill them with the asparagiis, replace the tops, and brown quickly in hot oven. 340. Asparagus with Sour Cream Groups M. F. — St. Tie young asparagus in small bunches and cook until tender in water enough to cover, then remove from the water and keep in a heated dish until ready to serve. Make a cream sauce with 2 tablespoons butter and 1 of flour, the asparagus water, and 1 cup of thick sour cream. Pour over the asparagus and serve on squares of toast. 341. Asparagus Tips Groups M. St. P.— P. Cut off the tips of about 2 dozen stalks of asparagus. Put them into a saucepan with enough cold water to barely cover, and a little salt. Cook until tender and arrange tips on squares of diagonal cuts of toast and pour a rich cream sauce over them. Serve on a heated platter. 342. Asparagus on Toast Groups M. St. r.— P. Cook tender asparagus in slightly salted water, ar- range on toast moistened •with some of the water, pour brown butter over all, and serve on a heated platter with slices of lemon. 188 NATURE CURE COOK BOOK 343. Asparagus and Carrots Groups M. F. S. Cut young carrots in strips and cook in water enough to cover, about fii'teen minutes. Add an equal amount of asparagus, cut into inch-long pieces, butter and a little salt and cook slowly until tender. If desired, thicken with flour blended with butter. 344. Asparagus and Green Peas Groups M. F. S.— P. Cook together equal parts of young green peas and asparagus, cut into small pieces. Add butter and salt, thicken with flour, blended with butter. 345. Asparagus a la Sanitarium Groups M. F.— St. S. P. Cut 2 bunches asparagus and 1 bunch carrots to uni. form sizes. Boil and drain. Cut strips of bread same length as asparagus; fry a nice brown. Arrange as- paragus and bread strips on a round platter. Place a border of carrots around it and pour over the follow- ing sauce : Blend 3 tablespoons butter with 3 of flour, add the water the asparagus and carrots were cooked in; season; boil to the right consistency. 346. Escalloped Asparagus Groups M. F. P.— St. Boil or steam 4 dozen stalks asparagus in slightly salted water about fifteen minutes. Into a well-but- tered baking dish put alternate layers of asparagus and coarse bread crumbs, finishing with a layer of VEGET.VBLES 139 crumbs. Pour over this 3 eggs beaten well with 1 quart of seasoned milk. Dust with grated nutmeg or mace. Put bits of butter on top and bake thirty minutes. 347. Creamed Asparagus Groups M. F.— St. Cut asparagus into inch-long pieces, cook in a small quantity of water until tender. Make a cream sauce of 1 tablespoon of butter and flour and 1 cup of milk or cream. Add the asparagus, let boil up a few times, then serve at once on a heated platter with a border of roasted potatoes. 348. Steamed Asparagus Groups M.— F. P. Steam nice tender asparagus in a steamer or colan- der fitting into a large kettle. Serve either with egg sauce or Sauce HoUandaise. 349. Stewed Asparagus Groups M. F. Break the tender portions of about 2 dozen stalks of asparagus into small pieces. Heat 3 tablespoons of butter with 2 of water. Drop the asparagus into it and cover tightly. Let simmer until tender. Garnish with sprays of parsley and serve. BEANS 350. String Beans and Apples Groups M. F. To 1 quart of string beans, cut into inch-long pieces, add 6 tart apples, peeled, cored and cut into dice. 140 NATURE CURE COOK BOOK Cover with cold water and cook until tender. Add but- ter and season to taste. Note: — Wax beans and prunes may be prepared in the same manner. 351. String Beans and Tomatoes Groups M. F.— St. P. 8. String and break into pieces 1 quart of green beans and cook in a amall quantity of water about fifteen minutes ; add 6 tomatoes, peeled and quartered, a lump of butter, a little sugar, and salt to taste. Let cook until tender and thicken with flour blended with butter. 352. String Bean Fricassee Groups M. P. P. Cut and string 1 pound of beans, cook in slightly salted water thirty minutes, then drain; put 2 table- spoons of butter, 1 of minced parsley and 1 of minced onion into a saucepan; add the beans and stir fre- quently, adding sufficient soup stock to keep them moist. When perfectly tender, add the yolk of 1 egg, juice of 1 lemon, and 1 tablespoon of grated cheese. Stir until the sauce begins to thicken, then serve on toast. Do not let the mixtui'e boil or the egg will curdle. 353. Creamed String Beans Groups M. P.— St. P. Melt 1 tablespoon of butter in a saucepan and add 2 quarts of string beans cut in inch-long pieces. Let stew about ten minutes, stirring often to prevent burn- ing, then add boiling water and cook until tender. VEGETABLFS 141 When the water is nearly absorbed add 1 cup of rich cream, thicken with flour blended with butter, and season to taste. 354. Curry of String Beans Groups M. P.— St. P. Sift 1 tablespoon of flour into 3 tablespoons of but- ter, rub smooth; add 1 cup boiling water, 1 onion chopped fine, and 1 teaspoon curry powder, then add 1 quart of finely cut string beans; cook slowly until tender and serve at once. 355. Green Beans (German Style) Groups M. St.— F. S. String and cut into pieces enough string beans to make 1 quart, cover with cold water and cook about fifteen minutes ; add 3 potatoes, cut into dice, let cook until tender, adding more water if necessary. Brown 2 tablespoons flour in 1 of butter, add a little sugar, salt, and the juice of 1 lemon; add to the beans and let simmer five minutes longer. 356. Schnittbohnen (German Style) Groups M. F.— St. P. String green beans, shave into fine shreds with a sharp knife, barely cover with cold water, and cook until tender; most of the water should be absorbed. Add milk, let come to the boiling point and thicken with flour blended with butter. Season to taste, and add a little chopped parsley. 142 NATURE CURE COOK BOOK 357. Sweet-Sour Beans Groups M. F.— St. P. S. String green beans, cut into dice and cook in slightly salted water until tender; thicken with flour blended with butter, sweeten to taste, and add lemon juice. 358. Wax Beans Groups M.— F. St. String wax beans, cut into strips and cook in water enough to cover until tender ; thicken with a little flour blended with butter; season to taste. 359. Wax Beans with Cream Sauce Groups M.— F. St. Cut wax beans into inch-long pieces, cook until ten- der in enough water to prevent burning. Make a cream sauce of rich milk, flour and butter, pour over the beans, and cook five minutes longer. BEETS 360. Beets au Gratin Groups S. M. St.— F. P. Scrub 6 medium-sized beets thoroughly with a vege- table brush, but do not break the skin. Cover with boiling water and cook until tender. "When cold rub off tlie skin and slice. Take 1 cup of bread crumbs and arrange in a buttered baking dish alternately the sliced beets and bread crumbs, having the bottom layer of crumbs. Heat 2 cups milk with 2 tablespoons butter, pour over beets and bake in a hot oven until nicely browned. VEGETABLES 143 361. Baked Beets Groups S. ai F.— St. Wash, young fceets very clean. Bake in a moderate oven like potatoes, turning frequently. Wh.en done, peel and serve with melted butter. 362. Buttered Beets Groups S. M. F.— St. Wash and peel beets, cut in thin slices, steam until tender, then season and toss in melted butter. 363. Creamed Beets Groups S. M. F.— St. P. Wash young beets, peel, cut in small dice and cook in water to cover until tender. Thicken with flour and butter blended, and season to taste. Add lemon juice if desired. 364. Hashed Beets Groups S. M. F. St.— P. Chop cooked beets rather fine. To each cup add 1 minced onion, 1 tablespoon bread crumbs and ^ cup cream. Melt butter in a frying pan and add the beets; let brown on all sides, turning often. Do not cover pan. CABBAGE 365. Cabbage au Gratin Groups M. P. F.— St. Cook a small cabbage and chop rather fine. Prepare 1 scant cup grated cheese, ^2 cup bread crumbs and 2 cups white sauce. In bottom of a buttered baking dish 144 NATURE CURE COOK BOOK put a layer of the cabbage, sprinkle with grated cheese and bread crumbs, cover with white sauce. Repeat until all the ingredients are used; the last layer should be of sauce covered with crumbs. Season to taste with salt and paprilta. Pour over top about 3 tablespoons melted butter and brown nicely in the oven. 366. Baked Cabbage Groups M. P. F. Cut cold boiled cabbage into long strips, place in buttered baking dish ; pour over 1 quart of milk into which 3 eggs have been beaten; season, and bake about forty minutes. 367. Boiled Young Cabbage Groups M. F. Quarter a head of cabbage, remove core, and steam or boil in slightly salted water until tender. Serve with melted butter or a cream sauce. 368. Plain Boiled Cabbage Groups M. F. Quarter cabbage, cook with ver}' little water, add butter and seasoning. 369. Brown Cabbage Groups M. F. S. Shred 1 large head cabbage; add y^ cup butter, y^ cup brown sugar, 1/2 cup lemon juice, a little salt and anise seed, and 6 good-sized apples, peeled and quar- tered ; cover tightly and let simmer two to three hours. VEGET.VBLES 145 370. Creamed Cabbage (1) Groups M. F. St.— P. Remove outer leaves from a head of cabbage, cut fine and cook slowly in as little water as possible ; when tender cover with rich milk, thickened with flour rubbed into butter; let cook about ten minutes and season to taste. 371. Creamed Cabbage (2) Groups M. F.— St. P. Chop 1 head of cabbage coarsely, and boil ten min- utes in slightly salted water, then drain. Make a good white sauce from 2 tablespoons each of flour and butter, and 1 cup each of milk and the water drained from the cabbage. Season to taste. In a buttered baking dish place alternate layers of cabbage and white sauce; heat thoroughly, and brown nicely in the oven. 372. Curly Cabbage Groups M. F. Pick the outer leaves from heads of curly cabbage, cut into sections, remove tough portion of core, and steam until tender. Place on a heated platter, spread with fresh butter or a rich cream sauce, and grate a lit- tle nutmeg over the whole. 373. Filled Cibbago Groups according to filling. Any suitable filling may be used, such as cooked rice and tomatoes, or protose and barley. Take large, per- fect cabbage leaves, place a spoonful of the filling in 146 NATUUK CLUK COOK BOOK the center, roll the leaf loosely, turning in the edges; tie Avith strong, Avhite thread ; steam or stew in a little witer to which butter has been added. When ready to serve remove the threads. 374. Fried Cabbage Groups M. F. Chop cold boiled cabbage; melt butter in a frying pan, add the cabbage and fry until nicely browned, turning often. 375. Smothered C:ibbage Groups M. F. Cut a small head of cabbage fine and put into a pan with melted butter, about 3/4 cup; add V2 cup sweet milli and seasoning. Put dots of butter on top, cover tightly and simmer until tender. 376. Steamed C~bbage and Protose Loaf Groups M. p. F. Cook cabbage in slightly salted water until nearly done; drain in a colander, then pack in a tin can or pail, alternating layers of cabbage and savory pro- tose, putting small pieces of butter over each layer of cabbage. Steam about one hour and serve with cream sauce. 377. Stuffed Cabbage Groups LL P. F.— St. Mix 1 quart can of savory protose with 2 eggs and 1 onion, chopped or grated; add 1 tablespoon each of flour and melted butter, stir in 1 cup milk and season to taste. VEGETABLES 147 Cut a plug from the stem end of a firm head of cab- bage, hollow out carefully to about three-fourths inch from the outside, filll with the protose mixture, close the opening with the plug, tie firmly with strong white string, and boil in slightly salted water until tender. Remove string before serving the cabbage. Serve with butter or white sauce. 378. Sweet-Sour Cabbage Groups M.— F. S. Cut cabbage fine, as for slaw, cook slowly until ten- der with very little water, the juice of 2 lemons, a gen- erous piece of butter, a pinch of salt, and sugar to taste. A little anise seed may be added if desired. 379. Savoy Cabbage Groups M.— F. St. Quarter 1 medium-sized savoy cabbage; add 1 grated onion, cook in very little water until tender; drain. Heat 1 large tablespoon of butter, sift into this 1 table- spoon flour, being careful to prevent lumps; add the water in which the cabbage was cooked; let come to the boiling point and pour over cabbage. Serve at once. 380. Bed Cabbage and Apples Groups M.— S. F. To 1 head of finely cut red cabbage add 4 medium- sized apples, peeled and cut into quarter sections, the juice of 2 lemons, V^ cup sugar, a little salt, and a gen- erous piece of butter. Cook until tender, then thicken with a little flour dissolved in water. 148 NATURE CURE COOK BOOK 881. Bed Cabbage in Butter Groups M. F. — St. Quarter a large red cabbage, remove the tough part of the core and shred. Place in cold water for about thirty minutes; drain; add 14 pound butter and let cook slowly about one hour. 382. Red Cabbage with Mushrooms Groups M. P. F. Shred 1 head of red cabbage, steam until tender. Clean thoroughly, mushrooms to make 1 quart; cook separately in very little water to which butter and the juice of 1 lemon has been added. Heap the cabbage on a heated platter, put the mushrooms in the center, pour brown butter over the whole, and serve. 383. Sauerkraut Groups M. F. — St. P. To 1 quart of sauerkraut add 1 cup of cold water, a generous piece of butter, 1 or 2 apples, peeled and cut fine. Let cook slowly until tender. Thicken with flour or add 1 raw grated potato. 384. Sauerkraut with Fnmea Groups M. F. Add a little water to the juice of the sauerkraut and cook slowlj'' for about twenty minutes. Stew prunes separately in water enough to barely cover, with a lit- tle sugar. When nearly soft add the prunes to sauer- kraut, add butter, and let simmer one hour longer. VEGETABLES 149 CAEROTS 385. Carrots with Butter Groups S. M. F.— St. Scrape and slice about 6 medium-sized carrots; cook slowly until tender in very little water; drain; add 1 large tablespoon of butter; shake the carrots -in the butter until it is evenly distributed. Serve in a heated dish. 386. Carrots with Onions Groups M. S. F.— St. Scrape and slice 6 large carrots and 2 or 3 onions; boil in water enough to cover for thirty minutes ; drain and return to saucepan; add 2 tablespoons of butter blended with 1 tablespoon of flour, and enough of the stock to make the right consistency. Season to taste, let boil up once or twice, and serve. 887. Carrots and Parsnips Groups S. M. F.— St, P. Scrape and cut into dice equal quantities of carrots and parsnips, barely cover with water and cook until tender. Add butter and seasoning. 388. Carrots, German Style Groups S. M. F. St. — ^P. Scrape carrots, wash well, and cut into dice. Cook in slightly salted water until nearly tender, then add about half the quantity of cooked barley and let sim- mer fifteen minutes longer. "Wlien ready to serve, pour brown butter over. Note :— Rice may be used instead of barley. Beets may be prepared in the same manner. 150 NATURE CURE COOK BOOK 389. Carrot Fritters Groups F. P.— St. S. M- To 2 cups boiled carrots mashed through a colander, add 2 well-beaten eggs and 2 tablespoons flour. I.Iix thoroughly, drop from a spoon into hot butter or olive oil and fry until nicely browned. , 390. Carrots Maitre d 'Hotel Groups S. M.— F. P. Scrape a sufficient number of small-sized carrots, cut in halves lengthwise and cook in boiling water until tender. Drain; place in a saucepan with 1 tablespoon butter, 1 tablespoon of minced parsley, the juice of 1 lemon, and a dash of paprika; if desired, a little sugar may be added. Toss lightly over the fire until thor- oughly heated, pour into a hot dish and serve. 391. Creamed Carrots Groups S. M. F. — St. P. Scrape carrots, cut into dice, barely cover with water, add butter and a little salt; let cook until tender and the water is absorbed. Add rich milk, let come to boiling point; thicken with flour and butter blended. Minced parsley may be added before serving. 392. Flemish Carrots Groups M. S. F.— St. P. Scrape and slice 3 large carrots, cook until tender and drain. Cut 1 onion into small dice, fry in butter until soft and yellow, add seasoning to taste, stir in 1 teaspoon of flour, being careful to prevent lumps; add VEGETABLES 151 the water in which the carrots were cooked and let cook slowly until fairly thick ; add the carrots and some chopped parsley, let boil up and serve. 393. Fried Carrots Groups S. M. F.— P. Cut boiled carrots len^hwise into slices a quarter of an inch thick, and brown in butter on both sides. Serve with slices of lemon. 394. Hungarian Carrots Groups S. M.— F. St. P. Scrape and cut 2 large carrots in thin slices, then place in a saucepan with 1 tablespoon powdered sugar and just enough water to cover ; when tender, thicken with 1 tablespoon flour blended with 2 of butter; add the juice of 1 lemon; let come to a boil. 395. Mashed Carrots Groups S. M. F.— P. Cook carrots until tender in water enough to pre- vent burning; mash through a colander, add butter and seasoning to taste ; reheat and serve. 396. Scalloped Carrots Groups S. 1^ T.—T. St. Boil large carrots, peel and slice. Put alternate lay- ers of carrots and bread crumbs into a buttered baking dish, finishing with bread crumbs. Pour over enough TT>nk to cover, put bits of butter on top; bake until thoroughly heated and nicely browned (about forty minutes). 152 NATURE CURE COOK BOOK 897. Steamed Carrots Groups S. M. F.— P. Scrape and cut in half nice medium-sized carrots; steam until tender. Serve with melted butter and chopped parsley. 398. Stewed Carrots Groups S. M. F.— St. P. Scrape carrots, cut into pieces, cook A\ith barely enough water to cover, adding a piece of butter. When tender, thicken with flour blended with butter, and add a little sugar. 399. White and Gold Groups M. S. St.— F. Scrape carrots, cut in long strips. Put on to cook and add as many green onions (white part only) as you have carrots. Let cook until tender. Make a mound of mashed potatoes in a deep dish, arrange car- rots and onions around mound. Reheat water carrots and onions were cooked in and thicken with flour blended with butter. Pour around mound and serve at once. OAULIFLOWEB This vegetable will not turn dark if cooked in milk or part milk. 400. Cauliflower a la Hollandaise Groups M. F.— S. St. P. Remove the leaves and lower part of stalk from a nice, white head of cauliflower. Put in cold water, head down, for about an hour, to draw out all insects, then steam until tender. Serve on a heated platter, VEGETABLES 153 cover with sauce HoUandaise and garnish with sprigs of parsley. 401. Cauliflower Francaise Groups M. P. F.— S. St. Steam cauliflower until tender, then break into smaU pieces ; put into a buttered baking dish and cover with cream sauce; sprinkle thickly with grated cheese and bake half an hour. 402. Cauliflower, German Style Groups M. S. F.— St. P. Prepare cauliflower, without breaking, place in cold water for about an hour; drain. Melt 2 tablespoons butter, add 1 tablespoon flour, stirring until perfectly smooth, then add 1 quart of rich milk, a little salt, and 1 tablespoon sugar. Put the cauliflower into this sauce and cook in a double boiler until tender. 403. Cauliflower with Egg Sauce Groups M. F. P.— S. St. Steam cauliflower. ]\Iake a sauce of 3 hard-boiled eggs chopped fine, 1 small onion, grated, 1 tablespoon butter and 1 cup cream; heat to boiling, season to suit taste, add a little sugar, if desired, pour over the cauli- flower which has been kept warm, and serve at once. 404. Cauliflower with Parsley Groups M. S. P.— St. P. Pick over and break into pieces a nice, white head of cauliflower; put into a small kettle with 2 tablespoons melted butter, a little flour, ^^ cup of water and a little parsley, chopped fine. Cover and cook until tender. 154 NATURE CURE COOK BOOK 405. Cauliflower with Tomato Sauce Groups M, S. St.— F. P. Break cauliflower into suitable pieces, wash care- fully, and cook in a small quantity of salted water until tender. Cut into pieces about 6 tomatoes, stew until tender, rub through a colander; reheat, thicken with flour rubbed smooth in a little water; season to taste with salt and sugar; add a good-sized piece of butter, pour over the cauliflower, let simmer about five min- utes and serve. 406. Baked Cauliflower Groups M. St. F.— S. P. Wash and clean cauliflower carefully, break into pieces and leave in cold water for an hour to draw out any small insects, then steam until tender. In a but- tered baking dish place a layer of cauliflower, then a layer of bread crumbs, dotted with bits of butter, and so on until the dish is filled, having the top layer of bread crumbs. Pour over 1 cup of cream, season, and bake until nicely browned. 407. Creamed Cauliflower Groups M. S. F. P.— St. Break cauliflower into small pieces, removing leaves and tough part of stalk, steam or cook in a little salted water until tender ; drain ; brown 1 tablespoon of flour with 2 tablespoons of butter; add the water in which the cauliflower was boiled, and an equal amount of milk or cream, season to taste and pour over the cauliflower. Serve in a heated dish. If desired, dust a little mace over the top. VEGETABLES 155 408. Escalloped Cauliflower Groups M. S. F.— P. St. Break cauliflower into suitable pieces, cook about thirty minutes in slightly salted water; drain; place layers of cauliflower in a buttered baking dish, cover with bread crumbs, dot with butter and grate a thick layer of mild cheese over it ; repeat until all ingredients are used. Have top layer of bread crumbs, cover with milk seasoned to suit taste, and bake in a moderate oven. 409. Pried Cauliflower. Groups M. S. F.— St. P. Break cold boiled cauliflower into small pieces, brown carefully in butter, shaking and turning frequently until thoroughly heated. If desired, add a little pow- dered mace or nutmeg. CELERY This vegetable is generally eaten raw as a relish, or in soup, or salad. It may be creamed, steamed, or stewed, and served on toast as a side dish. CELERY— CABBAGE This is a new vegetable, delicious in taste, and very rich in mineral salts, — produced by the crossing of celery and cabbage. It may be served shredded, with dressing as a salad, or boiled, like cabbage. The German celery has a very much larger root than the leafy variety grown in this country. The following recipes refer to the German celery. 156 NATURE CURE COOK BOOK 410. Celery and Carrots Groups M. S. F.— St. P. Cut the celery into short pieces and the carrots into thin slices; have the same amount of each. Boil the carrots in slightly salted water until tender. Scald the celery in another dish, add the carrots. Thicken with 1 tablespoon flour rubbed into butter. Add butter and seasoning to suit taste. Bring to a boil and serve. 411. Escalloped Celery and Egg Groups F. St. P. M.— S. Cook a pint of celery cut into dice ; make a sauce of 4 tablespoons melted butter, 4 of flour, 1 cup celery stock, 1 cup milk, seasoning; add the cooked celery; put a layer in a buttered baking dish, sprinkle with hard-boiled eggs, chopped fine, also a few drops of lemon juice; continue with alternate layers until the ingredients are used ; cover with buttered bread crumbs and bake in a moderate oven. 412. German Celery with Protose Groups M. P. F.— St. S. Pare celery roots, cut into quarter or eighth sections, according to size, cook in a small quantity of water until nearly tender, then add little balls made of savory protose; season to taste, add butter and a little cream; thicken with flour blended with butter. 413. Mashed German Celery Groups M. F.— S. St. P. Pare and slice celery roots, cook in slightly salted water until tender, mash through a colander, add but- ter, seasoning, and a little cream. Reheat and serve. VEGETABLES 157 414. Stewed German Celery Groups M. S. F. St. P. Pare and wash celery roots, cut into dice and cook in slightly salted water with a good-sized pieoe of butter. When tender, thicken with flour and butter blended. CORN RECIPES Young, sweet com is rich in sugar and organic salts. As it ripens the sugar and mineral salts decrease and the starches and protein constituents increase in quan- tity. The Ratings Are for Young and Sweet Com 415. Corn on the Cob Groups S. M.— F. St. P. Strip off husks and threads from ears of com, wash well and boil fifteen minutes in water enough to cover ; serve with butter. If the corn is home-grown, the inner husks and part of the stem may be boiled with the corn. This causes it to be more tender and of better flavor. 416. Corn Chowder Groups St. S.— M. F. P. Fry 1 onion in butter until soft and yellow, add 3 potatoes which have been cut into dice and cooked in slightly salted water until nearly tender (do not drain water off), add 2 cups corn, seasoning, and last, 1 quart of hot milk. Cook together over a slow fire for ten minutes. 158 NATURE CURE COOK BOOK 417. Corn Fritters Groups F. St. P. S. M. Grate raw com from the cobs. To each cup add 1 beaten egg, 2 tablespoons flour, salt, and a little milk. Drop from a spoon into deep fat (equal parts olive oil and butter) or fry on a griddle. 418. Corn Oysters Groups F. p. S. St. M. Grate the com from about 10 large ears (raw). Add to it 1 cup cracker crumbs, the beaten whites of 5 eggs, juice of 1 lemon, seasoning to taste. Shape with two spoons to resemble large oysters, and fry in butter or olive oil until crisp and brown. Serve with slices of lemon. 419. Corn Pudding Groups F. P. S.— St. M. To 2 cups com cut from the cob, add 2 tablespoons flour, 2 eggs, 1 pint milk, 1 large tablespoon melted butter, sugar and lemon flavoring to suit taste. Beat well together, put in a buttered baking dish, and bake about one hour, or until nicely browned. Note: — This pudding may be steamed in a double boiler. It will take about two hours. 420. Com Relish Groups M. S. — St. P. Cut 4 ears com from the cob, add 1 onion, 1 green pepper, and 1 small head cabbage, all cut fine; mix well with the juice of 2 lemons, Vo cup sugar and a lit- tle salt; it is then ready to serve. VEGETABLES 159 421. Corn -Souflae Groups F. S. St. P.— M, To 1 cup grated com add 1 tablespoon butter, sea- soning to taste, and 2 tablespoons flour; mix to a smooth paste with 1 cup milk, and boil until thick; remove from the fire and when slightly cooled add the well-beaten yolks of 2 eggs; then fold in the stiffly beaten whites of the eggs, pour into a well buttered baking dish and bake half an hour. 422. Corn Timbales Groups S. M. F.— P. St. To 1 cup grated corn add 2 chopped peppers, a little melted butter, 2 lightly beaten eggs, and seasoning. Turn into timbale molds and steam about twenty to thirty minutes; test with a knife blade as you would custard; serve with cream sauce. 423. Baked Corn Pudding Groups S. M. F. P. 2 cups grated com, 1 egg lightly beaten, a little melted butter and seasoning ; mix with 1 cup rich milk, turn into buttered dish and bake until the eggs are set. 424. leaked Corn, Southern Style Groups S. F. P.— M. St. To 1 pint com add 2 well-beaten eggs, 1 heaping tablespoon of flour, a little salt, and 1 sweet pepper, chopped fine. Mix well, put in a buttered baking dish, dot the top with bits of butter, and bake in a moderate oven about thirty minutes. 160 NATURE CJL.TE COOK BOOK 425. Baked Com with Tomatoes Groups M. S. St.— F. P. Fill a buttered baking dish with alternate layers of com, either canned or cut from the cob, tomatoes, peeled and sliced, bread crumbs, a sprinkling of salt, and bits of butter. Let the top layer be bread crumbs dotted with butter. Bake three-quarters of an hour. 426. Curry of Cora Groups M. S. F. P.— St. Into a saucepan put 2 tablespoons butter and a little salt; add 2 apples, chopped fine, and 1 small grated onion; let simmer until slightly browned, stir La 1 tablespoon of curry powder, add V2 sweet green pep- per, 2 tomatoes, chopped fine, and % cup chopped wal- nuts. Let simmer together for ten minutes, then add 2 cups com cut from the cob; cover, and cook slowly for twenty minutes. If too thick add a little water. 427. Fried Com Groups S. M. F.--St. P. Cut the kernels from ears of com (cooked or raw) with a sharp knife; fry in butter, stirring often until evenly browned ; add seasoning, and, if desired, a little sour cream. 428. Pompeiian Cora Groups S. M.— F. St. P. Into a deep skillet put 2 tablespoons of butter; add 1 quart corn, canned or cut from the cob ; season with salt and a little paprika; add 1 dessertspoon of brown VEGETABLES 161 sugar and fry about twenty minutes, stirring fre- quently. Serve steaming hot. Note : — The sugar makes the corn brown nicely, and gives it a delicious flavor. 429. Scalloped Com Groups St. S. F. M. P. Grease the bottom and sides of a baking dish; put in a layer of cracker crumbs, then a laye^ of corn cut from the cob ; sprinkle with sugar, salt, and dot liber- allj^ with butter; alternate with cracker crumbs and corn until the dish is nearly filled, having the top layer of crumbs; pour over all 1 cup rich milk. Cover and bake in a moderate oven. « 430. Stewed Com Groups St. S. M.— F. P. Cut the kernels from about 1 dozen ears of com; put into stewpan with very little water and a piece of butter; let cook about twenty minutes, add 1 cup cream, cook five minutes longer, and servev 431. Fresh Succotash Groups St. P. S.— F. P. 4 ears of corn, 1 pint fresh lima beans ; cut com from the ears, add to the cooked beans, then cook five min- utes longer ; add 1 cup boiling milk ; season with butter. CUCUMBERS Cucumbers are low in protein and starches, contain some sugar (2%) and rich in the five positive mineral salts. 162 NATURE CURE COOK BOOK 432. Escalloped Cucumbers Groups M. St.— F. P. 8. Pare and slice thin 2 large cucumbers. In a buttered baking dish put alternate layers of cucumbers and bread crumbs. Dot each layer of bread crumbs with bits of butter and sprinkle with a little salt. Moisten well with water; if an acid taste is preferred, add lemon juice to taste. Bake forty-five minutes in a moderate oven. 433. Cucumbers on Toast Groups M. St.— F. P. S. Select medium-sized cucumbers, pare, cut into halves, then lengthwise into eighths. Put them in a pan, cover with boiling water, add salt to taste, cook over a slow fire about twenty minutes ; lift carefully with a skim- mer, arrange neatly on toasted whole wheat bread, cut into triangular or diamond shapes; serve at once with drawn butter, or use for sauce the water in which the cucumbers were cooked. 434. Stewed Cucumbers Groups M. F. St.— P. S. Pare cucumbers, cut into large dice, cook slowly about twenty minutes, adding a very little water. Season to taste, add butter, and if an acid taste is pre- ferred, lemon juice. Serve in a heated dish covered with bread crumbs fried in butter. Note: — The lemon juice must be added at the last, after the cucumbers are done. If cooked with the acid they will become tough. VEGETABLES 163 EGG PLANT Egg plant is a valuable vegetable and well-balanced food. It is rich in starch, sugar and protein as well as in the positive mineral salts. 435. Baked Egg Plant (1) Groups St. S. M.— P. F. Cut the egg plant into slices about one-third of an inch thick; pare, wash and drain. Place in layers in a buttered baking dish, dusting each layer lightly with salt; when the dish is full, pour in carefully enough milk to cover slices. Bake in a moderate oven until the milk has been absorbed and the egg plant is tender. 436. Baked Egg Plant (2) Groups St. S. M. F. P. Peel 2 egg plants, cook about fifteen minutes; ran through the coarse vegetable grinder; add 2 eggs, 1 cup cracker crumbs, and seasoning to taste ; mix well, and put into a buttered pan about three inches deep; pour 1 cup of milk over the mixture ; bake half an hour. 437. Escalloped Egg Plant Groups St. S. UL P. P. Peel and steam an egg plant; chop fine. Put a thick layer in the bottom of a buttered baking dish, cover with bread crumbs. Repeat. Beat 2 eggs into 1 quart of milk, season and pour over egg plant. Bake forty minutes. 164 NATURE CURE COOK BOOK 438. Fried Egg Plant Groups St. S. F. P. M. Peel egg plant, cut in discs one-third incli thick, soak in slightly salted milk or water, dip in beaten egg, then in cracker crumbs, and fry in butter or olive oil until nicely browned. Serve with slices of lemon. 439. Stuffed Egg Plant Groups F. P. St. S. M. Cut 4 small egg plants in halves, crosswise. Cook in slightly salted water. When tender, drain, scrape out pulp, and chop fine ; mix with I/2 cup tomato pulp, y2 cup bread crumbs and i/^ cup chopped nuts. Season, add melted butter and fill egg plant shells. Sprinkle with chopped onions and bake about twenty minutes. When ready to serve, place a poached egg on each half. 440. Stuffed Egg Plant with Nut Sauce Groups St. S. F. P. M. Boil egg plant (entire) for fifteen minutes, then cut in two. When cool enough to handle scoop out the pulp, being careful not to break the skin. Mash the pulp, season, and add 1 large tablespoon melted butter, 1 cup grated bread crumbs, 1 well-beaten egg, 1 tea- spoon of onion juice and a little salt. Mix well, fill the shells and bake until browned on top. For the Nut Sauce, add finely chopped English wal- nuts or pecans to white sauce or any other suitable sauce. VEGETABLES 165 441. Egg Plant Fritters Groups St F. P. S. M. Pare an egg plant and cut into dice, boil until soft ; drain; add 2 well-beaten eggs and 2 slices of bread, previously soaked in milk. Season to suit taste. Drop large spoonfuls on a well-greased griddle and fry until brown and crisp. 442. Egg Plant with Mushrooms Groups P. St. S. F. M. Cook 1 pint of mushrooms and 1 egg plant until tender; put a layer of mushrooms into a baking dish, then a layer of egg plant, and so on until the dish is filled; pour over this a rich cream sauce; cover with bread crumbs, and bake in a moderate oven. 443. Egg Plant Oysters Groups St. S. F. P. M. 2 parts egg plant, cooked and pounded into paste, 1 part soft bread crumbs; add salt and 1 tablespoon melted butter. Form into oyster-shaped cakes with two spoons; dip in beaten egg and bread crumbs and fry brown and crisp. Serve with slices of lemon. 444. Egg Plant Surprise Groups St. F. P. S. M. Scoop the pulp from a large egg plant cut in half. Place both pulp and shell in salted water for twenty minutes. Drain both ; chop the pulp rather fine, mix with Yo cup each of cracker crumbs and chopped nuts, seasoning, and 2 tablespoons thick cream. In a skillet heat 1/2 cup of olive oil, place the egg plant mixture 166 NATURE CURE COOK BOOK into it and let cook about five minutes, then fill the shells, which have been lined with fine bread crumbs. Bake in a moderate oven. When ready to serve put a tablespoon of unsweetened whipped cream on top of each. ENGLISH VEGETABLE MARROW Prepare like squash and pumpkin. This is another splendid new vegetable produced by the crossing of several members of the melon family. It combines the best qualities of squash and cucumber. KALE 445. Scotch Kale Groups M. F. Pick Scotch kale off the stems, rinse well in several waters, cook until tender. Chop fine, add butter and salt to taste. If desired grate a little nutmeg over. Note : — Kale may be prepared in the same manner as spinach, but requires longer cooking. 446. Scotch Kale with Onions Groups M. F, Pick over and wash well 1 peck of Scotch kale; let stand in ice boL. over night or out of doors where it may freeze. Put a generous piece of butter in the kettle with about 1 quart water; add the kale and 2 or 3 onions, cut into dice. Let cook slowly until ten- der, or about three hours, when all the water should be absorbed. Add 1 cup cream and let cook twenty minutes, add salt, and, if desired, a little sugar. Chop fine, place on a heated platter and garnish with onion rings. VEGETABLES 167 447. Brussels Sprouts (Rose Kale) Groups M. F. Pick over, wash carefully, and cook about fifteen minutes in enough slightly salted water to prevent burning. Serve with melted butter. 448. Brussels Sprouts with Rice Groups M. Et. F. P. Pick over 1 quart of Brussels sprouts, cook slowly until tender in a little water to which a dessertspoon of butter has been added. When ready to take from the fire, add the juice of 1 lemon. Put into the center of a heated platter in a border of freshly cooked rice. Brown an onion in butter and pour over the whole. MUSHEOCMS 449. Escalloped Mushrooms Groups P. F. St. Wash and clean 1 quart of nice large mushrooms; fill a buttered baking dish with alternate layers of mushrooms and bread crumbs. Take 4 eg'gs, beat well with 1 quart of rich milk; season with salt and a few bay leaves; pour over mushrooms; dot with bits of butter and bake about forty minutes. 450. Fried Mushrooms Groups P. F. St. — M. Clean the large, flat variety of mushrooms, remove stems, dip in beaten egg, then in cracker crumbs. Fry in butter until nicely browned. Serve on toast with slices of lemon. 168 NATURE CURE COOK BOOK 451. Hashed Mushrooms Groups P. F.— St. M. Chop 1 quart of mushrooms rather fine, stew in but- ter with 1 tablespoon minced onions or olives until slightly browned, add % cup bread crumbs, 1/2 cup sour cream and seasoning. Cook ten minutes longer, and serve garnished with parsley. 452. Spanish Mushrooms Groups P. F.— St. S. Wash and clean 1 pound of mushrooms, put into a pan with 2 ounces butter, a sprinkling of flour, and seasoning; cook about ten minutes and moisten with soup stock. Just before serving add 1 cup green peas and a little nutmeg. Serve with cream sauce, with a few nuts sprinkled on top. 453. Spinach with Mushrooms Groups M. P. F.— St. Wash thoroughly 1 peck of spinach; boil ten min- utes; drain and chop very fine; put into an earthen cooking vessel with 1 tablespoon butter, a little salt, and the juice of I/2 lemon; let simmer fifteen minutes; when cool add the well-beaten yolks of 2 eggs; turn into a buttered mould, leaving a well in the center, and cook slowly over boiling water. When ready to serve, fill the well with mushrooms. Serve with croutons. 454. Stewed Mushrooms Groups P. F. St. Into 2 tablespoons of melted butter sift 1 tablespoon flour, let cook together until smooth, stirring all the VEGETABLES 169 time, then add 1 pint of rich milk or cream. When it boils up, add 2 cups mushooms, stew until tender, sea- son. Serve on squares of toast, garnished with pars- ley. 455. Mushrooms on Toast Groups P. F. St. Trim 2 quarts mushrooms and rub clean with a piece of white flannel dipped in salt. Melt about 1/4 pound butter, add mushrooms, season to taste with salt and paprika, add a little hot water or milk and let simmer gently for fifteen minutes ; thicken with flour and but- ter blended. Just before serving add 1 pint cream, let boil up and serve on toast. ONIONS 456. Baked Onions Groups M. F. Parboil Spanish onions fifteen minutes, then cut a V-shaped piece from the center and put a little butter in the cavity. Put into a baking pan with a lump of butter and a little water; bake from twenty to thirty minutes, according to size. 457. Boiled Onions Groups M. F. Select medium-sized onions, peel, wash, cover with cold water and let simmer gently until tender. Add butter, seasoning, and serve. 170 NATURE CURE COOK BOOK 458. Creamed Onions Groups M. F. Steam medium-sized onions until tender, make a good white sauce, season to taste, add the onions, heat well together, and serve. A stuffed oiive may be pressed into the top of each onion if desired. 459. Escalloped Onions Groups M. St. F.— P. Wash and slice Bermuda onions, cook in a small quantity of water until tender. Put into a buttered baking dish alternate layers of onions and bread crumbs, dotting each layer of crumbs with bits of butter; have the top layer of crumbs. Cover with rich milk and bake twenty to thirty minutes. 460. Escalloped Onion and Tomato Groups M. F. St. Peel and cut large onions into thin slices, parboil in salted water; drain, and put in buttered baking dish with alternate layers of sliced tomatoes, fine bread crumbs and green peppers, chopped fine; dot with butter and sprinkle with salt; have the last layer of bread crumbs ; bake in a moderate oven. 461. Filled Onions Groups M. P. F. Steam 8 large onions until tender; remove center of each; fill with mixture of protose, chopped onion cen- ters, a little parsley, i^ cup butter and seasoning. Mix VEGETABLES • 171 well and place in buttered baking dish. Pour a little milk around, sprinkle with bread crumbs, and bake half an hour. 462. Fried Onions Groups M. F. Peel onions, cut in fairly thin, even slices ; fry in hot butter or olive oil until nicely browned. 463. Green Onions Groups M. F. Green onions may be prepared like asparagus. They are wholesome and delicious. If strong, they may be parboiled and the water utilized for soups or gravies. 464. Onion Nests Groups M. F. P. St. Slice onions, stew slowly until tender in a small quantity of water, thicken with flour blended with but- ter, and season to taste. Fill pastry shells, sprinkle with equal parts sifted bread crumbs and finely chopped nuts, put bits of butter on top, and brown in a hot oven. Form small balls of grated cheese seasoned with a little red pepper, and press one of the balls into the center of each "nest." 465. Onions with Sauce Groups M. F. P.— St. Boil Bermuda onions in salted water; when tender cover with a sauce made by cooking 2 tablespoons of butter with 2 of flour, adding enough of the onion stock to make the right consistency, also the juice of 172 NATURE CURE COOK BOOK 1 lemon and a little grated nutmeg; when cooked, re- move from the fire, add 2 well-beaten eggs, pour over the onions, and serve on toa^t. 466. Onion Rings Groups M. F. St. P. Slice and peel Spanish onions (not too thin), cover with sweet milk and let stand ten minutes, remove in rings from the milk with a fork, dip in whole wheat flour, drop into hot deep fat (equal parts oil and but- ter) and let brown. 467. Onions, Southern Stylo Groups P. M.— St. F. Break contents of a can of savory protose into suit- able pieces with a fork, add 4 large onions which have been peeled and sliced, 1 cup tomatoes cut into dice, 1 cup washed rice and a lump of butter; add a little water, cover, and let cook slowly until rice is soft. 468. Stuffed Onions Groups M. St. F.— P. Cut a plug from the center of Bermuda onions, leav- ing a cup-like cavity. Fill this with bread crumbs which have been browned in butter, a little chopped parsley or shredded pimento, and a few chopped nuts. Dust lightly with salt, place in a deep baking dish and bake about forty minutes, basting frequently with equal parts hot water and melted butter. VEGETABLES 173 469. Stuffed Spanish Onions Groups M. St. r. Peel 6 good-sized Spanish onions, remove the center of each onion and chop fine with 1 green pepper; add ] teaspoon salt, a little melted butter, and 1 cup boiled rice; fill the onion shells with this mixture, sprinkle with paprika, set in a baking pan, add 1 cup vegetable stock, and bake in the oven until tender. PAESNIPS 470. Parsnip Balls Groups St. S. F. P. M. Boil 6 parsnips in slightly salted water until tender; mash and season to taste; add % cup cream, 2 table- spoons melted butter, the whites of 2 eggs beaten lightly, and I/2 cup sifted cracker crumbs. Form into small balls with butter paddles and brown in butter or olive oil. To give the appearance of potatoes boiled in their jackets, make a gash in each ball, sprinkle with chopped parsley and serve with tomato sauce. 471. Escalloped Parsnips Groups St. M.— S. F. P. Peel and steam parsnips until tender; slice; put al- ternate layers of parsnips and cracker crumbs in a well-buttered baking dish, dot with bits of butter, having the top layer of crumbs; cover with milk and bake about forty minutes. 174 NATURE CURE COOK BOOK 472. Fricassee of Parsnips Groupa St. S. M,— F. P. Scrape 6 medium-sized parsnips, remove the fibrous center, cut into large dice, cook in milk in a double boiler until nearly tender. Add a dessertspoon of but- ter, seasoning" to taste, thicken with flour rubbed smooth in a little milk, and let simmer about twenty minutes longer. Sprinkle shredded pimentoes or green sweet peppers over the top before serving. 473. Stewed Parsnips Groups St. S. M. F. Scrape and wash parsnips, cut into inch-long pieces, stew in water enough to cover until tender, add butter, seasoning, and a little cream. OBEEN PEAS 474. Green Peas a I'Allemande Groups M. S. F.— St. P. Cook slowly for about half an hour 1 quart shelled green peas, 1 sweet pepper, 1 head lettuce chopped fine, 1 onion, butter the size of an egg, a little salt, 1 lump of loaf sugar, and a little grated nutmeg. Instead of water use a small quantity of good vegetable con- somme. When ready to serve, remove the onion and thicken with 1 teaspoon each of flour and butter. 475. Green Peas a la Francaise Groups S. St. F.— M. P. Drain the water from 1 quart freshly cooked green peas. Add a white sauce made with 2 tablespoons but- ter, 1 of flour, and 1 cup cream. Add a level teaspoon VEGETABLES 175 BUgar, and let simmer about teu minutes. Serve in a border of small roasted potatoes and sprinkle with minced parsley. 476. Peas and Carrots (German Style) Groups S. M. F.— St. P. Cook equal quantities of fresh green peas and young carrots. Thicken with flour and butter, add a little sugar, and season to taste. Heat thoroughly, stir in a little finely chopped parsley and serve at once. 477. Peas in Cases Groups S. F. M.— St. P. Shell and cook fresh green peas to make 1 quart (or use canned peas) and drain off the liquid. Make a sauce of butter, flour and the water in which the peas were cooked. Add the peas, let simmer about five min- utes, season to taste. Combine the yolk of 1 egg and 3 tablespoons cream, and add. Heat thoroughly and serve in patty shells, garnished with sprigs of fresh mint. 478. Creamed Green Peas Groups S. F. M.— St. P. Cook 1 quart shelled green peas in a small quantity of water until nearly tender ; add 1 cup cream, a little sugar, and seasoning to taste. Let simmer until ten- der; thicken with a little flour dissolved in milk. 479. Green Peas Pie Groups M. S. St. P.— P. Cook slowly together 1 quart shelled green peas and about 10 green onions cut fine, in water enough to 176 NATURE CURE COOK BOOK cover, to which a generous lump of butter has been added. Line a buttered baking-dish with mashed pota* toes, seasoned to taste (about % inch deep), put in peas and onions, cover with another layer of potatoes, brush melted butter over the top, and heat in fairly hot oven until nicely browned. 480. Green Peas, Plain Groups S. M. F.— St. P. Shell fresh peas, add just enough water to cover, cook until tender, but no longer than necessary; add butter and seasoning to suit taste. A little sugar will improve the flavor. 481. Green Peas Scrambled With Eggs Groups S. F. P. HI— St. Reheat peas in a skillet with a lump of butter and a little water, season to taste, and add 1 tablespoon minced parsley or mint. Pour over well-beaten eggs (as many as required), stir constantly until all the egg is set, but not too hard. Serve at once with hot buttered toast. 482. Green Peas Timbales Groups S. F. P. M.— St. Mash 1 quart of green peas through a colander; to this puree add 2 eggs, 2 tablespoons melted butter, 1 or 2 teaspoons onion juice, according to taste, and seasoning. Mix well, fill buttered timbale molds, and bake until nicely browned. VEGETABLES 177 483. Peas and Potatoes Groups St. S. M. F.— P. Pare and cut into dice 4 good-sized potatoes, cover with water and let cook ten minutes. Add 1 quart shelled green peas and cook until tender; add butter and seasoning'. Thicken with 1 heaping teaspoon flour rubbed smooth in a little cold water. Let boil up a few times. Before serving add 2 tablespoons whipped cream. 484. Peas on Toast Groups S. M. F.— St. P. , Reh6at about 2 cups cooked peas in a sauce made with 2 tablespoons butter, 1 tablespoon flour, 1 of sugar, the juice of 1 lemon and 1 cup water. Serve on squares of hot buttered toast, sprinkled with minced parsley. GREEN PEPPERS 485. Cheese and Green Peppers Groups M. F. P.— St. Cut a small piece from the top of 6 large sweet peppers, scoop out the seeds with a sharp-edged spoon, put in cold water for about half an houi*; drain and wipe dry. For the filling, mix 1 cup boiled rice, ^ cup each grated cheese and chopped nuts, salt to taste. Fill the peppers and place on end in a well-buttered baking-dish, and bake in a moderate oven about thirty minutes. Baste occasionally with equal parts melted butter and hot water. 178 NATURE CURE COOK BOOK 486. Filled Green Peppers, Boiled Groups M. St. P. F. Cut the tops from large green sweet peppers, scoop out the seeds, scald in hot water ten minutes; drain and fill with equal parts cold boiled rice, young green peas, and tomatoes cut into dice, mixed together and seasoned to taste. Replace the tops, set on end in a saucepan in water about one inch deep to which a lump of butter has been added ; cover closely and' let steam until tender, about thirty minutes, adding more water if necessary. Serve with tomato sauce. 487. Green Peppers With Protose Groups M. St. P. Prepare peppers as directed in Recipe No. 485, Green Peppers. Fill with a mixture of cold boiled rice and savory protose, moistened with vegetable stock. Set on end in a deep baking-dish, add 1 pint good stock, cover and bake until tender, or about twenty-five min- utes, then remove cover and let brown. 488. Peppers a la Creole Groups M. St. F.— P, • Remove seeds and veins from 6 green peppers; boil fifteen minutes, then chop fine ; cover the bottom of a buttered baking-dish with a layer of bread crumbs, then a layer of sliced tomatoes, and sprinkle with finely chopped nuts and a little salt, then a layer of green peppers, and so on until the dish is filled; pour over this 1 cup hot water, dot with butter, and bake half an hour. VEGETABLES 179 489. Sauted Green Peppers Groups M. F. P. St. Cut green peppers into y^ inch slices, sprinkle -mtli salt and let stand about two hours. Wash, dry, roll in eggf and bread crumbs, then saute in butter. Cover and let cook slowly, browning first one side, then the other. 490. Stuffed Green Peppers Groups P. F. St. — M. 3 cups bread crumbs, 1 can savory protose, % cup mushrooms and 1 Spanish onion, chopped fine, 3 eggs, 1 cup cream, a little minced parsley, 2 tablespoons melted butter, seasoning to taste; mix well, fill pep- pers, place in buttered baking-dish, half fill pan with water, dot with butter, and bake forty minutes. 491. Victoria Peppers Groups M. P. P.— S. Remove the seeds and veins from peppers, cut in strips and cover with cold water; bring to the boiling point and boil ten minutes; drain; to 6 peppers add 1 chopped onion, 1 cup boiled green peas, 1 cup celery cut fine, 3 tomatoes sliced, salt, 3 tablespoons Parmesan cheese and 3 of melted butter; mix all together, then put into a buttered pan, cover with bread crumbs, pour half a cup of water over, dot with butter, and bake. POTATOES 492. Potatoes and Apples Groups M. St, P.— S. P. Peel and cut into slices 6 medium-sized potatoes, cover with boiling water, and let cook ten minutes, 180 NATURE CURE COOK BOOK then add an equal amount of apples, peeled, cored and cut in pieces. Let boil until soft, mash through a colander, add salt and a generous piece of butter; beat well, reheat, and serve with brown butter. 493. Potatoes au Gratin Groups St. F. P. M.— S. Peel and cut into cubes potatoes that have been boiled in their jackets. Put a layer of potatoes into a buttered baking-dish, sprinkle lightly with salt, grate cheese over, and dot with bits of butter. Add alter- nate layers of potatoes and cheese until the dish is nearly full. Cover the top with bread crumbs and fill the dish with milk to barely cover the contents. Bake about thirty minutes, and let brown nicely. 494. Baked Potatoes Groups St. M.— P. Select potatoes of an even size, scrub well with a vegetable brush, wipe dry and put in a fairly hot oven. Bake until they are soft to the touch. Break the skin of each a little to allow the moisture to escape. Another way is to brush the potatoes with butter or olive oil before baking, and to prick the skin with a fork. The skin may then be peeled off with almost no waste. 495. Boiled Potatoes Groups Et. 1,1— P. Peel and wash potatoes, cut in suitable pieces, cover with boiling water and let boil until soft, from twenty- VEGETABLES 181 five to thirty-five minutes. When nearly done, add salt. Pour off the water, shake over the fire until the excess moisture is absorbed, cover with a cloth and put on the back of the stove to keep hot. 496. Potatoes Boiled in Their Jackets Groups St. M.— P. Select potatoes of uniform size, wash well and re- move eyes. Cover with boiling water and boil until soft, adding salt when nearly done. Drain, remove the lid, place on a warm part of the stove to absorb the moisture, and shake a few times. 497. Boiled New Potatoes Groups St. M.— P. If the potato skin is tender, it may be scraped off with a knife or stiff brush. Cover with boiling water and let boil rapidly until done (about twenty minutes), adding salt when nearly done. Drain, add chopped parsley, and shake over the fire for a few minutes. 498. Browned Potatoes Groups St. M. r.—P. Select small potatoes, pare, cook in slightly salted water until done, drain, and brown in butter. 499. Creamed Potatoes Groups St M. F. Boil small potatoes in their jackets and peel while hot. Pour over hot milk, thickened with flour. Sea- son to taste, add butter, sprinkle with minced parsley, and let cook a few minutes. 182 NATURE CURE COOK BOOK 500, Delicious Potato Dumplings (1) Groups St. F.— P. M. Put about 12 cooked potatoes through a potato ricer, add 2 tablespoons flour, 1 cup bread crumbs, 1 large onion, grated, a little minced parsley, 2 eggs, and salt to taste. Mix well, form into balls, and drop into boiling salted water. (The water should not be allowed to stop boiling, or the dumplings will fall apart.) Aa they rise to the top, remove with a skimmer, place on a heated platter, cover thickly with bread crumbs fried in butter, and serve garnished with parsley. 501. Potato Dumplings (2) Groups St. F. P. Stir 1 tablespoon soft butter with yolks of 2 eggs, 1 cup grated bread crumbs, 1 cup grated boiled pota- toes, a pinch of mace, and a little salt; mix thoroughly, fold in the beaten whites of 2 eggs ; shape into dump- lings and cook eight minutes in boiling salted water. 502. French Pried Potatoes Groups St. F.— M. P. Cut potatoes into narrow, lengthwise strips, put into ice water for an hour, drain, toss in a cloth until dry, then drop into deep fat (equal parts butter and olive oil), and fry until brown and crisp. Drain on clean napkin and dust with salt while hot. Note: — Saratoga potatoes are prepared in the same way, except that the potatoes are sliced very thin. VEGETABLES 183 503. German Fried Potatoes Groups St. F.— M. P. Slice cold boiled potatoes, and fry in butter or olive oil, turning frequently until nicely browned. Season to taste. If desired, sliced onions may be fried with the potatoes. 504. Fried Raw Potatoes Groups St. F.— M. P. Peel potatoes and cut into slices about % inch thick. Put into frying-pan with melted butter and oil, cover closelj', season, and let cook about fifteen minutes. Shake the pan occasionally, taking care not to break the slices. 505. Potatoes on the Half Shell Groups St. F.— P. M. Bake potatoes of uniform size, cut in halves length- wise, scoop out inside, mash with butter, milk or cream, and salt to taste. Beat until very light, fold in the stiflfly-beaten whites of 2 or 3 eggs, and put back into the shells. Heat and brown on top under the broiler or in a hot oven. Just before serving put a small piece of butter on each half. Garnish with sprigs of parsley. 506. Potato Hash Groups St. M.— P. F. Chop cold boiled potatoes, dust with salt and minced onion, pour over 1 cup rich milk, cover closely, and let cook until the potatoes are thoroughly heated, shak- ing occasionally. 184 NATURE CURE COOK EOOK 507. Hashed Brown Potatoes Groups St. F.— M. P. Chop 5 or 6 cold boiled potatoes rather fine, and add seasoning to taste. Melt 1 tablespoon butter in a fry- ing-pan and add the potatoes, spreading them well over the bottom of the pan. Cook over a slow fire, turning pan around from time to time, but without shaking or stirring. In about twenty minutes a nice crust will have formed. Roll potatoes carefully like an omelet and serve on a hot dish garnished with pars- ley or v/a,tercress. 508. Lyonndse Potatoes Groups St. F. M.— P. Boil 6 potatoes in their jackets, peel while hot, and cut into dice. Pleat 1 onion, chopped fine, in butter until it turns yellow. Add the potatoes and cook about ten minutes, stirring well. They should not brown. Add seasoning and serve hot. 509. Mashed Potatoes Groups St. F. M. — P. Pare and wash potatoes, cut in pieces, pour boiling water over and let boil rapidly until tender, adding salt toward the last. Drain, mash, add butter and a little hot milk. Beat until light, and reheat in the oven for a few minutes, or place over boiling water. 510. Mashed Potato Balls Groups St. r.— P. M. Mix well 2 cups mashed potatoes, 1 egg, l^ cup milk, 1/2 cup flour, and seasoning. Form into balls and fry in deep oil until brown. VEGETABLES 185 511. Potato Muffins (a la Herzog) Groups St. P.— M. Put mashed potatoes, seasoned to taste, into buttered muffin-paus. Cover with white of egg, beaten stiff j heat in oven, let brown on top, and serve hot. 512. Potato Puff V > Groups St. F. P.— S. M. To 3 cups hot mashed potatoes add 1 small cup of hot milk and the beaten yolks of 2 eggs; season to taste, add a teaspoon of chopped parsley, beat until very light, then fold in the stiffly beaten whites of the eggs; turn into a buttered baking-dish and bake in moderate oven until the puff has risen and become brown. Note : — Sweet potato puff may be made in the same manner. 513. Potato, Southern Style Groups M. St. F.— P. Peel and slice nice, firm potatoes and Spanish onions ; place alternate layers of potatoes and onions in but- tered baking-dish. Sprinkle salt over each layer and dot with butter. To 6 potatoes add about V2 cup water. Cover tightly and let simmer until tender. 514. Parsley Potatoes Groups St. M.— F. P. Put a layer of sliced raw potatoes into a flat-bot- tomed stew-pan, sprinkle with chopped parsley, dot with butter. Add another layer of potatoes and pars- 186 NATURE CURE COOK BOOK ley, and so on imtil the dish is filled. Cover the bot- tom of pan with water, add a little butter, cover closely and let simmer until the potatoes are soft (about thirty minutes). 515. Puffed Potatoes Groups St. F.— M. P. Peel nice white potatoes, cut into slices Vi inch thick, lay in iee water for half an hour, drain and wipe dry. Fry until brown in smoking-hot deep fat (equal parts butter and olive oil). Let cool for sev- eral hours. Just before serving, place in sraoking- hot fat again for a few minutes. Dust lightly with fine salt and serve at once. 51G. Roasted Potatoes Groups St. M.— F. Peel large potatoes, cut in halves lengthwise, place in baking-pan with some butter, dust with salt and roast in the oven until tender and nicely browned. • 517. Scalloped Potatoes Groups St. F. — ^M. P. S. Slice raw potatoes rather thin. Put a layer into a buttered baking-dish, spriiikle lightly with salt, a little flour, and, if desired, with finely minced onions. Add another layer of potatoes and proceed as before, dot- ting each, layer with bits of butter. When the dish is nearly filled, add hot milk to almost cover potatoes, and bake one hour. VEGETABLES 187 518. Smothered Potatoes Groups St. F. P.— M. S. Pare and slice 6 large potatoes, put them in a but- tered baking-dish, and pour over a white sauce made from 1 tablespoon each of flour and butter, 1 pint of milk and seasoning to taste. Cover closely and bake forty minutes; then remove cover, spread 2 well- beaten eggs over contents of pan, and let bake twenty minutes longer. Onions may be added if desired. SWEET POTATOES 519. Baked Sweet Potatoes Groups S. St. M.— P. Follow directions for Baked Potatoes, Recipe No. 494, "Potatoes." 520. Boiled Sweet Potatoes Groups S. St. M.— P. Wash well, pour boiling water over and let boil rapidly until tender. Drain, peel, and set in the oven for a minute or two to remove excess moisture. 521. Browned Sweet Potatoes Groups S. St. M.— P. Boil sweet potatoes until they can be pierced with a fork, but do not let them get too soft. Drain, peel, spi'inkle lightly with sugar, roll in melted butter, and brown in the oven or frying pan. 522. Pried Sweet Potatoes Groups S. St. M.— F. P. Boil sweet potatoes until tender, peel, cut in thick slices, and brown in butter or oil, 188 NATURE CURE COOK BOOK 523. Mashed Sweet Potatoes Groups S. St. F.— M. P. Boil sweet potatoes until tender, peel while hot, mash, season with butter and salt, add a little cream or milk, and reheat by placing in the oven, or set into a dish of boiling water. 524. Stuffed Sweet Potatoes Groups S. St. F.— P. M. Wash thoroughly sweet potatoes of uniform size, and bake until tender, taking care not to break the skin. Split lengthwise, remove contents carefully, mash with butter and seasoning (add chopped nuts, if desired), refill the skins, and set in the oven until thoroughly heated and nicely browned. 525. Sweet Potato Cakes Groups S. St. F.— M. P. Mash boiled or baked sweet potatoes, season, add melted butter and a little cream; form small, round cakes, and brown in butter in a skillet or oven. Chopped English walnuts may be added. 526. Sweet Potatoes a la Creole Groups S. St. F. P.— M. Peel large sweet potatoes and cut in pieces length- wise; put into a buttered baking-dish and cover with milk; add a pinch of salt and dot with butter; wet y^i cup bread. crumbs with 2 eggs lightly beaten; cover the potatoes with this and bake in a moderate oven. VEGETABLES 189 527. Sweet Potato Muffins Groups S. St. F. P.— M. Mix well % cup mashed sweet potatoes, 2 well- beaten eggs, and 3 tablespoons sugar; add to this 1 cup milk, 2 cups flour, salt, and 1 scant tablespoon melted butter. Beat well, and bake in buttered muf- fin-pans in a moderate oven about twenty minutes. Note : — Chopped nuts and raisins may be added. 528. Sweet Potatoes, Southern Style Groups S. St.— F. P. M. Cook the potatoes in their skins until tender; cut into rather thick slices and lay in a greased baking- dish: sprinkle butter and sugar between the layers, bake half an hour in a moderate oven, and serve in the same dish in which they were baked. 529. Sweet Potatoes in Syrup Groups S. St. F.— P. M. Boil sweet potatoes until nearly tender, then drain, saving about a cup of the water. Peel the potatoes, put back ten minutes longer, or until tender, take out with a skimmer, and put into a baking-pan with 1 tablespoon butter. Pour the syrup over them, adding a little extract of vanilla, and brown quickly in the oven. SALSIFY (OYSTER PLANT) 530. Baked Salsify Groups St. S. F. P. M. Scrape and cook salsify; do not cut; cover the bottom of a baking dish with bread crumbs, next with 190 NATURE CURE COOK BOOK salsify, then grated cheese; dust with salt; repeat until the dish is filled ; then cover with milk and put a thick layer of cheese on top; bake thirty minutes in a hot oven; serve at once. ■ 531. DevUed Salsify Groups St. S. M. F.— P. Scrape and cut 3 bunches of salsify in long strips; cook in slightly salted water; make a gravy of 4 tablespoons melted butter and 4 of flour; add salsify stock to make the right consistency; put a layer of salsify in a buttered baking dish, sprinkle with onion and sweet peppers chopped fine, salt, and bits of but- ter; then pour the gravy over, cover with bread crumbs, and bake about thirty minutes; serve with sections of lemon. 532. Potted Salsify Groups St. S. M. F.— P. Scrape and cook salsify, drain and chop fine, season with salt and tomato ketchup. Line buttered molds with boiled rice; fill with salsify mixtm-e, add a few tablespoons cream, dot with butter, and bake from twenty to thirty minutes. 533. Escalloped Salsify Groups St. F. P. S.--M. Peel and cook salsify; put into a buttered baking dish first a layer of salsify, cover with bread crumbs, then another layer of salsify and crumbs until the dish is filled. Beat 3 eggs with 1 quart of milk; season, pour over salsify, dot with butter, and bake. VEGETABLES 191 534. Salsify Stew Groups M. S. St. F. P. Boil salsify until tender, then peel and cut into small strips; make a cream gravy, add the salsify, season, and let come to a boil. Sprinkle with hard- boiled eggs chopped fine, and serve. 535. Salsify Souffle Groups St. F. P. M.—S. Melt 2 tablespoons butter and add 2 of flour, and 2 cups milk; cook five minutes; then add I/2 cup mush- rooms, 2 cups salsify peeled and cut in small pieces, the yolks of 2 eggs, seasoning, a little chopped parsley, juice of 1/2 lemon, and the stifflj^-beaten whites of the eggs; turn into a buttered fireproof dish, cover witli bread crumbs fried in butter, and bake twenty min- utes in a pan of hot water. Serve hot in dish in which it was baked. 536. Mock Oyster Patties Groups See C. F. Follow directions for Carrot Fritters, substituting salsify (oyster plant) for carrots. Note : — Parsnip Patties may be prepared in a similar manner. SPINACH 537. Baked Spinach (1) Groups III F. P. Pick over 1 peck spinach, rinse several times, put in an aluminum or granite kettle and cook about ten minutes. It will not be necessary to add water. Drain* 192 NATURE CURE COOK BOOK chop, add 5 hard-boiled eggs chopped fine, plenty of butter, and seasoning to taste. Put into a well-but- tered baking-dish and bake in a moderate oven fifteen to twenty minutes. Garnish with sections of lemon. 538. Baked Spinach (2) Groups M. St.— F. P. Clean spinach well, cut into shreds. Put 1 table- spoon of butter into a saucepan, add the spinach, and let cook five minutes, turning frequently. Put a layer of mashed potatoes into a buttered baking-dish, then a layer of spinach, alternating potatoes and spinach, having the last layer of potato. Cover with bread crumbs, dot with bits of butter, and bake about twenty minutes, until nice and brown. Serve in the dish in which it was baked. 539. Plain Boiled Spinach Groups M. F. Rinse spinach in several waters, transfer from the last water into a stewpan, let cook slowly until tender (about twenty minutes). Serve very hot with fresh butter. 540. Creamed Spinach Groups M. F. P.— St. To 1 quart cooked and chopped spinach add 1 cup rich milk or cream, I/2 cup bread crumbs, butter, salt, and a little sugar. Heat thoroughly, and serve on toast. VEGETABLES 193 641. Spinach in Cases Groups M. St. F. P. Cut thick slices of whole wheat bread in half, remove a portion of the center, leaving a hollow space. Dip the bread iu beaten egg and fry on both sides in but- ter. Fill the centers with freshly cooked and well- seasoned spinach. 542. Spinach in Cups Groups F. P. M. Cook spinach, drain, and chop fine. Cut about twelve hard-boiled eggs in half, remove yolks, cut a small piece from the ends, and stand upright on a platter. To the yolks add % teaspoon each of minced onion, green pepper and sugar, a pinch of salt, and 1 tablespoon of melted butter. Mix thoroughly, add lemon juice to the consistency of mashed potatoes. Reheat the spinach, fill the egg cups, leaving a white rim. Press the yolks, prepared as directed above, through a potato ricer, over the whole. Serve with slices of lemon. 543. Spinach and Eggs Groups M. F. P. Pick over 1 peck spinach, wash well, drain and chop. Cook slowly in very little water until tender (about twenty minutes), add 1 heaping teaspoon flour rubbed smooth in a little milk, cook a few minutes longer, season to taste, and serve on a heated platter with poached eggs. 194 NATURE CURE COOK BOOK 544. Spinach a la Mode Groups M. F. P. St Clean spinach thoroughly, cook until tender, season, add butter, and serve on slices of buttered toast dipped into hot milk, with a poached egg on each portion. 545. Spinach on Toast Groups M. St. F. P. Chop cooked spinach fine, heat thoroughly in butter and a very little water, stirring often to prevent burning. Season to taste, serve on slices of hot but- tered toast and garnish with hard-boiled eggs or sprinkle with grated cheese. 546. Souffle of Spinach Groups M. F. P.— St. Clean and rinse thoroughly about % peek spinach, cook with 1 large tablespoon of butter for about ten minutes; cut with a sharp knife in both directions. Melt 2 ounces butter, sift in 2 ounces of flour, stir until well blended, and add i/^ pint of milk. When it boils, add 2 ounces Parmesan cheese. Season to taste, add spinach, the well-beaten yolks of 3 eggs, and, lastly, fold in carefully the whites of the eggs, beaten very stiff. Bake twenty minutes and serve at once. Note : — Dandelion greens, mustard, lamb 's quarters, young beet tops, etc., may be prepared in the same manner as spinach. VEGETABLES 195 SQUASH AND PUMPKIN 547. Creamed Squash Groups M. S. F.— P. St. Pare squash, remove seeds, cut in pieces, stew in very little water until soft. Pour over a good white sauce (add lemon juice, if desired), season to taste, heat thoroughly, and serve at once. 548. Escalloped Squash Groups M. S. F.— St. S. Peel squash and cut in thin strips; put a layer in a buttered baking-dish, sprinkle with salt and dots of butter; repeat until the dish is filled, then cover with sweet milk; sprinkle bread crumbs over the top and bake in a moderate oven. 549. Fried Squash Groups M. S.— St. F. Take 3 or 4 small, tender squashes, cut in slices about half an inch thick, remove the seeds, steam for half an hour, then roll in flour and fry in butter. 550. Mashed Squash Groups M. S. F. St. Wash the squash, cut into large pieces, remove the seeds, and bake in the oven with a little butter on each piece, until tender. Scrape from the shell, mash like potatoes with butter, cream or milk, and seasoning. Reheat, and serve garnished with parsley. 198 NATURE CURE COOK BOOK 651. Squash a la Mode Groups M. a— St. P. F. Cut squash in thick slices; remove the outer skin and pitted inside; slice in two-inch pieces; butter a deep baking-dish; arrange a layer of squash, dust with salt; sprinkle with minced onions, then one layer of carrots sliced thin ; sprinkle with chopped parsley ; Tepeat with alternate layers until the dish is filled; then cover with well-seasoned vegetable stock; bake in a moderate oven ; serve with brown sauce. 552. Baked Pumpkin Groups M. S. F.— St. P. Boil or steam pumpkin, pared and cut into pieces, then mash through a colander, removing the tough fibers. Beat 2 eggs very light, add 3 tablespoons milk or cream, 1 tablespoon melted butter, 1 teaspoon sugar, and a little salt, lastly stirring in the pumpkin. Beat well together, put into a buttered baking-dish, cover with bread crumbs, dot with butter, and bake in a quick oven about twenty minutes. Note : — Squash may be prepared in the same manner. 553. Pumpkin Baked in the Shell Groups M. S. F.— St. P. Wash the pumpkin, cut or break into large pieces, removing seeds and tough fibers. Place shell down- ward in a large pan and bake until tender, basting frequently with equal parts melted butter and lemon juice. Serve, garnished with sprigs of parsley. VEGETABLES 197 TOMATOES Note: — Tomatoes and all other acid fruits or vege- tables should be cooked only in aluminum or porcelain- lined vessels. If cooked in tin pans, poisonous salts are formed, 554. Baked Tomatoes Groups M. F. S.— St. P. Cut a small plug from the blossom end of nice toma- toes of uniform size, place in the cavity V2 teaspoon sugar, a piece of butter the size of a hazelnut, and a cube of bread. Bake in a buttered pan in a slow oven for half an hour, remove from the pan and keep hot. To the juice left in the pan add a little flour dissolved in water, let boil up a few times, season to taste, and pour over the tomatoes. Serve garnished -with, lettuce hearts. 555. Broiled Tomatoes Groups M. P. Slice fresh tomatoes, without removing skin, about half an inch thick. Place on a toasting iron over a clear fire, brown on both sides, put on a heated platter, sprinkle lightly with salt, and put a small piece of butter on each slice. Let stand about a minute before serving, and garnish with parsley or watercress. 556. Curry of Tomato Groups M. St.—F. Melt 2 tablespoons butter, add 1 tablespoon minced onion, 1 tablespoon green sweet pepper, 2 tablespoons celery, chopped fine. Let cook slowly fifteen minutes. 198 NATURE CURE COOK BOOK Skin 4 tomatoes, roll in flour, and cook in the vegetable Bauce about ten minutes, then remove carefully and place on squares of toast. To the sauce add 1 tea- spoon each cornstarch and curry powder, rubbed to a smooth paste with 1/2 cup cream. Let boil up, then pour over the tomatoes on toast, which have been ar- ranged on a heated platter. 557. Deviled Tomatoes Groups M. F. P.— St. Mash the yolks of 2 hard-boiled eggs; add to them 2 tablespoons butter, a little sugar, salt, dry mustard, a dash of cayenne, 1 grated onion; add 1 well-beaten egg and the juice of 1 lemon; cook until smooth; have fried tomatoes on a hot dish and pour the sauce over them; serve with buttered toast. 558. Escallcped Tomatoes (1) Groups M. St. F. P. Skin and slice 6 large, ripe tomatoes. Put a layer into a buttered baking-dish, dust lightly with sugar and salt, cover with bread crumbs, and put bits of butter on top. Add another layer of tomatoes, then more crumbs and so on until the dish is filled, finishing with crumbs. Bake slowly for thirty minutes. A few minutes before removing from the oven, pour over 1 cup whipped cream. Let brown quickly and serve. 559. Escalloped Tomatoes (2) Groups M. St. F. P. Cover the bottom of a buttered bakrug-dish with sliced tomatoes; sprinkle with sugar and salt, then a VEGETABLES 199 layer of chopped onion and green pepper; dot with butter, cover with bread crumbs, then another layer of tomatoes, and so on nntil the dish is filled, the top layer being of fine bread crumbs ; cover the dish and bake in a moderate oven about forty-five minutes, then remove the cover and brown the top. 560. Fried Tomatoes Groups M. F. St.— P. Wipe large, firm tomatoes and cut across in two or three slices without removing skin; dip in flour, sprinkle with salt and fry in butter; serve on toast. 561.. Fried Tomatoes, Breaded Groups M. St. F. P. Select nice, ripe tomatoes, cut in slices one-fourth inch thick, dip in cracker crumbs, then in egg, again in cracker crumbs, season, and fry a nice brown in butter. 562. Macaroni in Tomato Shells Groups F. Et. M. P.— S. Break 2 ounces macaroni into short lengths, cook rapidly in boiling water about twenty minutes, drain and chop fine. Rub the yolks of 2 hard-boiled eggs to a paste, add gradually 5 tablespoons cream. Heat 1 tablespoon butter, sift in 1 tablespoon flour, stir until perfectly blended, add the egg, cream and I/2 cup milk, stir in a double boiler until thick and creamy, then add 1 teaspoon salt and a dash of paprika. Pour this sauce over the chopped macaroni, and, if desired, add 2 tablespoons grated cheese. 200 NATURE CURE COOK BOOK Cut plugs from the stem end of ripe, firm tomatoes, scoop out the centers carefully, fill with the prepared macaroni, cover with fine bread crumbs, and bake twenty minutes in a moderate oven. Serve on toast with the remainder of the sauce. 563. Sauted Green Tomatoes Groups M. P. P. St. Cut smooth, round, green tomatoes into thick slices, sprinkle with salt and let stand about two hours. Then wash and dry, roll in egg and bread crumbs, then saute in butter. Cover and let them cook slowly, bro^vning first one side, then the other. This is a nice dish for late summer. 664. Scrambled Tomatoes Groups M. P. P.— St. Peel about 6 tomatoes, chop with 1 onion, add a few stalks of celery cut fine, 2 tablespoons bread crumbs, and the same amount grated cheese. Season, and, if desired, add a little sugar. Heat butter and olive oil in equal parts (about 3 tablespoons), add the vege- tables, let cook ten minutes, then pour over 2 well- beaten eggs, and stir rapidly from all sides until the eggs are set. Serve on toast. 565. Stewed Tomatoes Groups M.— F. St. Peel about 12 ripe tomatoes and cut into pieces (or use canned tomatoes), put into a stewpan with 1 table- spoon butter, cover well, and let cook slowly about thirty minutes ; then season to taste. "When ready to VEGETABLES 201 serve, add 1 cup coarse bread crumbs or toasted bread cut into dice. 566. Stuffed Tomatoes (1) Groups M. St. F.— P. Cut plugs from the stem ends of ripe but firm toma- toes, remove a portion of the pulp, rub through a colander, mix with bread crumbs and chopped parsley; season to taste. Fill the tomato shells, sprinkle with bread crumbs ; put a small piece of butter on top, place in a buttered baking-dish, and bake forty minutes. 567. Stuffed Tomatoes (2) Groups M. P.— St. F. Wash and dry firm tomatoes of uniform size ; scoop out carefully, beginning at the stem end. Add the pulp to 1 cup of protose; melt y^ an ounce of butter, add 1 chopped onion, 1 tablespoon flour, a little chopped parsley, and seasoning to suit taste. Combine, fill the tomatoes, put them in a buttered baking-dish, sprinkle thickly with brown crumbs ; bake in oven until tender but not broken. Serve on toast. 568. Stuffed Tomatoes, Steamed Groups M. P. F. St. Cut plugs from the stem ends of firm tomatoes, re- move the greater part of the pulp, being careful not to break the skin. Mix the pulp with savory protose, chopped nuts, celery and onion. Season, add chopped parsley, a little lemon juice, and sufficient bread crumbs to make a rather stiff mixture; fill the tomato shells, 202 NATURE CURE COOK BOOK put a small piece of butter on top of each tomato, re- place the plug, and steam twenty minutes. Serve on a heated platter garnished with slices of lemon. 569. Tomatoes Stuffed With Mashed Potatoes Groups M. St, P. F. Cut a slice from the stem ends of tomatoes, and re- move most of the pulp. To 1 cup mashed potatoes, add the well-beaten white of 1 egg, 1 tablespoon cream, salt, and a dash of red pepper. Mix well and fill tomato shells. Sprinkle a little finely minced parsley or onion on top, add a piece of butter, and bake thirty minutes. 570. Tomatoes Stuffed With Rice Groups M. St. F. P. Prepare tomatoes as directed in the above recipe. To each cup of boiled rice, add 2 tablespoons melted butter, seasoning to taste, % teaspoon onion juice, and a few chopped olives. Fill the shells, add 1 teaspoon grated cheese, replace the tops, and bake about thirty minutes. Place the tomatoes on a heated platter and serve with plain tomato sauce, made from the pulp and juice. 571. Tomato Delicacy Groups F. P. M. St. Arrange squares of toast on lettuce, and pour over hot tomato sauce, to each pint of which has been added 3 tablespoons grated cheese, 1 cup English walnuts, chopped fine, and (after the cheese has been melted) 1 cup whipped cream. VEGETABLES 203' 572. Tomato and Eggs Groups F. P. St. M. Cut tomatoes into thick slices, dip in flour, dust with salt, fry in butter on both sides ; place on hot buttered toast, with a poached egg on each portion. 573. Tomato Rarebit Groups P. F. M.— St. Blend until smooth 2 tablespoons each melted but- ter, flour, 1/^ teaspoon salt, % teaspoon mustard, and a pinch of cayenne pepper. Add slowly 1 cup cooked tomatoes, strained, to which has been added % tea- spoon baking soda. Let boil up, remove from fire and stir into this mixture 2 beaten eggs and 2 cups grated American cheese. Eeheat, stirring well to prevent burning. Serve on hot buttered toast with crisp celery stalks. 574. Tomatoes and Onions Groups M. F. Equal parts of green or ripe tomatoes and Spanish onions. Cut into slices or dice, stew in butter or olive oil {V4, cup butter to 6 tomatoes) until the onions are soft; season to taste. Serve on toast. 575. Tomatoes and Rice Groups M. St. F.— -P. Line a well-buttered baking-dish with boiled rice; fill the center with ripe tomatoes peeled, cut in pieces, and seasoned, and, if desired, 1 grated onion. Cover with more rice, sprinkle with bread crumbs, dot gener- 204 NATURE CURE COOK BOOK ously with butter, and bake in a moderate oven for about thirty minutes. Note : — Alternate layers of sliced tomatoes and green peas, separated by layers of rice, make an attractive dish. 5i6. Tomatoes, Carolina Style Groups M. F. P.— St. S. Select large tomatoes, not too ripe, cut a thin slice from each end, then into three or four large slices. (Do not peel.) Dust with salt, dredge lightly with flour, dip into beaten egg and bread cinimbs; fry slowly in hot butter, browning both sides. Lift carefully onto a bed of hot boiled rice. To the butter left in the pan add 2 tablespoons flour, rubbing it smooth, then 1 pint hot milk. Stir constantly until the mixture boils, season to taste, pour over tomatoes and rice, and serve hot. 577. Tomatoes, Southern Style Groups M.— F. St. Heat 1 tablespoon each butter and olive oil, add 1 onion cut into small dice, let stew until soft and yel- low; add 6 tomatoes peeled and cut into pieces, and 1 cup cleaned rice. Cover, cook over a slow fire until the rice is soft, stir occasionally, and add a little water if necessary. A piece of green pepper may be cooked with the tomatoes and removed before serving. Sea- son to taste. 578. Tomatoes a la Sanitarium (Conchlglia) Groups M. F. St.— P. Cut tomatoes in halves, put in an earthen baking- dish, skin side down; put a generous piece of butter VEGETABLES 205 on each, sprinkle with salt; repeat until the dish is filled ; bake in a steady oven one hour until they are soft and brown. Have ready hot buttered toast, lift tomatoes out carefully and place on toast. Pour around them a rich, creamy sauce. 579. Tomato Pudding Groups M. St. F. Scald, peel and slice tomatoes, squeeze out some of the juice, chop the pulp. To 6 tomatoes add 2 cups bread crumbs, salt, minced onion, green peppers, and melted butter. Turn into a well-buttered mold, allow- ing room for the pudding to swell. Cover closely, and set mold in boiling water ; boil hard for one hour. Turn out carefully on a serving dish, surround with a sauce made of the juice thickened with flour blended with butter, and seasoned to taste. 580. Vienna Tomatoes Groups M. P.—P, Cut each tomato required in half; shape protose into round cakes, fry in butter on both sides, then flatten out a little to make them same size as tomatoes; lay 1 cake on each half tomato, cover with other half; bake in a quick oven until the tomatoes are tender; decorate with parsley and serve hot. TTJENIPS 581. Rutabagas and Apples Groups S. M. P.— St. Pare rutabagas, wash, cut into dice, and cook in small amount of water until tender; mash, and mix 206 NATURE CURE COOK BOOK with an equal quantity of apples cooked without par- ing, then rubbed through a colander; reheat, add but- ter and salt, and serve hot. 582. Baked Turnips Groups S. M. F.— St. Pare turnips, wash, slice thin, cook until tender, drain. In a buttered baking-dish put alternate layers of turnips and bread crumbs, finishing with crumbs. Season the layers with salt and butter. Add rich milk, cover, bake fifteen minutes, then remove and let brown. ' 583. Boiled Turnips Groups S. M. St.— F. Pare turnips, wash, cut into strips, add cold water to barely cover, also a generous piece of butter; let cook slowly until tender, season to taste; if desired, add a little sugar. 584. Creamed Turnips Groups S. M. F.— St. Cut white or yellow turnips into small dice, cook slowly until tender, drain, reheat, then pour over a good white sauce, let come to boiling, and serve at once. Grate a little nutmeg over the top. 585. Mashed Turnips Groups S. M. F.— St. Peel and wash yellow turnips, cut into pieces, cook until tender. Change the water after boiling five min- utes if the turnips are old and strong. Drain, mash VEGETABLES 207 through a colander, add seasoning, butter, and a little cream. Reheat and serve. 586. Turnip Glace Groups S. M. F.— St. Peel and cut turnips into desired pieces; melt but- ter in a stewpan, add the turnips; to 6 small turnips add 1 cup stock, 1 tablespoon butter, 2 tablespoons sugar, the juice of 1 lemon, salt and a little parsley; pour stock around turnips, and sprinkle salt, lemon juice and parsley over them ; let simmer until tender, then remove turnips from the pan; boil the gravy down to about half, pour over and serve. 587. Ragout of Turnips Groups S. M. St. F. Boil as many vrhite turnips as needed; put into a stewpan with butter and a little sugar; stir until they are nice and brown, then pour over them 1 pint of seasoned brown gravy, to which has been added a few chopped onions and peppers, also a few bay leaves. Stew until tender and serve with gravy poured around them. MIXED VEGETABLES 588. Bark Toy Gun Groups P. F. M. Wash and cut in pieces 1 pint mushrooms, 1 dozen large chestnuts, 1 box sprouts, 1 stalk celery, 1 onion; to 1 quart boiling water add 1 cup Chinese sauce, then add the vegetables, and boil until tender ; then beat 2 eggs with a little cold water and add slowly to the boiling vegetables; season, and serve hot, with rice. 208 NATURE CURE COOK BOOK 589. Curry of Vegetables Groups M. St. F. Cut into dice equal quantities of cauliflower and potatoes; put into a skillet with 1 tablespoon butter and 1 teaspoon curry powder. Let simmer ten minutes, add 1 grated onion, 1 chopped sweet pepper, and 1 large tomato cut into pieces ; cover with boiling water and let cook slowly until the vegetables are tender. Thicken with flour and butter, and serve hot. 590. Hungarian Goulasch Groups M. St. S.— F. Peel and cut into large pieces 2 large carrots, 1 rutabaga, 3 potatoes; add 6 medium-sized onions, let cook until nearly tender, then add 6 tomatoes, 6 bay leaves, 1 green pepper, sliced, and 2 large apples, peeled and sliced. Cook until tender, add good-sized piece of butter and thicken with browned flour, then add i/^ cup brown sugar and juice of 2 lemons. 591. Leipziger Allerlei Groups M. S. P. St. F. Clean and cut into dice equal quantities of carrots, wax beans, green peas, asparagus, new potatoes, and young white turnips. Cook until tender in a small quantity of salted water, season to taste, add 1 cup cream; thicken with flour and butter blended. 592. Mexican Pudding Groups S. St. M. F.— P. Line a well-buttered baking-dish with sliced sweet potatoes, which have been cooked until nearly tender. VEGETABLES 209 Into this put 1 quart sweet corn cut from the cob, mixed with 1 green sweet pepper, 1 pimento, chopped fine, a little salt, and 3 tablespoons cream. Cover with slices of sweet potato, put bits of butter on top, and bake in a moderate oven twenty minutes. Garnish with pimentoes. 593. Sanitarium Chop Suey Groups M. P. F. St. Cut into dice 2 Spanish onions and 1 stalk celery; let browTi lightly in 4 tablespoons melted butter; add 6 tomatoes, peeled and cut into pieces, and 1 cup water; let simmer thirty minutes. Add 1 cup mushrooms and 1 can savory protose cut into cubes. Let cook ten minutes longer, season, mix with hot twenty-minute rice, and serve at once. 594. Chop Suey (2) Groups M. P. St. Cut 6 onions and 6 stalks celery in long strips and let brown in butter fifteen minutes; put on to cook with enough water to cover; add 1 can protose cut in strips, 12 mushrooms, 1 pint bamboo shoots and 1 pint Chinese potatoes, cut in thin strips; season to taste. Serve with rice. Add Chinese sauce (Soy) if desired, 595. Vegetable Goulasch Groups M. P. S.— F. Clean, peel, and cut into dice 1 quart tomatoes, 3 large carrots, 4 onions, 1 stalk celery, 1 large apple; add 1 cup water, 1 cup green peas, 1 slice lemon, i/^ cup lemon juice, 2 tablespoons sugar and butter; cook slowly about fifteen minutes; add 1 can savory pro* 210 NATURE CURE COOK BOOK tose, cut into small pieces, salt and paprika to taste; add more water if necessary, and let simmer until vege- tables are tender. Serve in a border of hot rice. 596. Vegetable Patties Groups M. S.— P. F. St. Cook equal amounts of young green peas, tender beans, cauliflower, carrots, parsnips, and cabbage in a very little water (only enough to prevent burning), about fifteen minutes; then drain, chop fine and add 1 grated onion, and enough bread crumbs to hold the mixture together. Fry large spoonfuls in equal parts butter and olive oil. 597. Vegetable Pottage Groups S. M. P. St. F. Mix 1 cup each of cooked green peas, string beans, sweet corn cut from the cob, fresh lima beans, raw tomatoes cut into pieces, and 1 chopped onion. Heat 2 cups milk with 3 tablespoons olive oil; add salt, chopped parsley, and a dash of nutmeg. Mash 2 large, freshly cooked potatoes, beat smooth, and add to the mixed vegetables. Put into a buttered baking-dish, cover with bread crumbs, and bake thirty minutes in a slow oven. 598. Vegetable Stew Groups M. S. St.— F. P. Clean and cut into large dice 1 turnip, 2 carrots, 2 parsnips, 2 German celery roots, 1 Spanish onion, 2 potatoes. Barely cover with cold water, let cook slowly until all the vegetables are tender ; season, add a generous piece of butter, and serve. VEGETABLES 211 599. Virgfinia Patties Groups M. F. P. St. Chop 2 apples and 1 small onion fine, add 1 egg", i^ cup bread crumbs, and seasoning". Mix well, form into patties, and ivy a golden brown in butter or oil. DESSERTS 600. Almond Custard Groups P. F.— St. S. Heat 1 quart milk in a double boiler. When boiling, add 2 tablespoons cornstarch dissolved in a little cold milk, and stir until it thickens; pour into the yolks of 4 eggs, well-beaten with 2 tablespoons sugar. Re- turn to the double boiler, cook with constant stirring until thick and smooth; take from fire, add y^ cup blanched and chopped almonds, then fold in the well- beaten whites of the eggs. Serve very cold, with grape sauce, or any other fruit sauce. Note: — The milk should be poured into the eggs, not the eggs added to the boiling milk, in order to prevent curdling. 601. Almond Pudding Groups F. P. S. % of a pound each of sifted sugar and ground almonds, beaten with the yolks of 4 eggs and the whites of 2 eggs for about thirty minutes, then bake in a slow oven. Beat the other 2 whites with pow- dered sugar to a stiff froth, spread over the top of the pudding, and let brown. 602. Almond Cream Pudding Groups P. S. F. Stir over the fire 1 pint milk, 3 tablespoons sugar, and 1 cup blanched and chopped almonds; add the 212 DESSEKTS 213 well-beaten yolks of 4 eggs; flavor with extract of rose; pour into a dish and pile on a ring made of the whites of the eggs beaten with % cup sugar. 603. Ambrosia Groups F. M. P.— S. Slice finely flavored oranges, sprinkle thickly with shredded fresh cocoanut and powdered sugar. 604. Apples With Almonds Groups M. S. P. F. Make a syrup by boiling for ten minutes 2 cups sugar with IV2 cups water; pare and remove the blossom ends from apples, leaving the stems on; drop apples into the syrup and cook gently until they may be pierced with a fork, then lift from the syrup and stick as many blanched almonds as desired into each apple; place in oven a few minutes and slightly brown the ends, then remove to a serving dish and pour the syrup around them. Serve with whipped cream. 605. Apples in Bloom Groups M. S. Cut red apples of uniform size in half, but do not pare them. Cook until soft, 2 or 3 at a time, in a syi'up made from % pound sugar and 1 cup water. Place the apples on a shallow dish. When cool, remove the skin carefully from the pink portion below. Boil the syrup to a soft jelly and pour over the apples. 214 NATURE CURE COOK BOOK 606. Apple Custard Groups M. P. r.— S. Line a well-buttered two-quart baking dish with cake crumbs; fill about half full with apples stewed with a little lemon peel and sweetened to taste; pour over 1 quart milk into which 2 eggs have been beaten, dot with small pieces of butter, and bake thirty minutes. 607. Apple Dessert (1) Groups M. S.— F. Fill a quart bowl with alternate layers of thinly sliced apples and sugar; add I/2 cup water; cover and put a weight on, and bake slowly for two hours. Serve cold with whipped cream. 608. Apple Dessert (2) Groups M. P. F. Pare 6 apples, then grate them; beat the yolks of 3 eggs, then the whites, separately ; mix with the apples ; add sugar and vanilla to taste ; put into a granite bak- ing dish and bake one hour, slowly. Serve with soft custard. 609. Apple Froth Groups M. P. S.— r. Core 6 nice apples; put a little sugar and a small piece of butter in each cavity ; bake or steam until ten- der ; remove the skin, beat the pulp until creamy, then fold in the whites of 3 eggs beaten to a stiff froth -with 3 tablespoons powdered sugar. Serve with soft cus- tard. DESSERTS 215 610. Apple Puff Groups M. P. S. F. — St. Peel and grate apples to make 2 cups; stir into the beaten whites of 4 eggs, add sugar to taste, and the juice of 1 lemon. Bake twenty minutes in a buttered pudding dish. Serve at once with a custard made as follows : Heat 1 quart milk in a double boiler, add 2 table- spoons cornstarch dissolved in a little cold milk; let boil until cornstarch is cooked, then remove from the fire, add the yolks of 4 eggs and 1/2 cup sugar; flavor with vanilla, if desired ; beat until creamy. 611. Apple Pudding Groups M. S. P. F. — St. Peel and core 6 to 8 nice apples of uniform size ; put a spoonful of honey in each, set on end in a buttered baking dish, and cover with a batter made as follows : To 1 quart milk add a pinch of salt, 3 eggs and 3 tablespoons whole wheat flour; mix thoroughly, pour over the apples, and bake about one and one-half hours. Serve with sweetened cream. 612. Apple Sauce Groups M. S. — ^P. r. Pare and quarter tart apples, remove cores and all decayed portions; place in an aluminum or porcelain kettle with enough water to barely cover, and cook slowly until tender. Strain through a colander, sweeten 216 NATURE CUBE COOK BOOK to taste with honey or brown sugar. "WTien readj to serve sprinkle with almonds, chopped fine. Note: — A rose geranium leaf laid in the bottom of the dish into which the hot sauce is poured imparts a distinctive flavor. 613. Apple Snow Groups M. S. P. Add 2 tablespoons powdered sugar to 1 cup thick apple sauce ; fold in the stiffly beaten whites of 4 eggs, and serve in tall glasses. Decorate with rose leaves. 614. Apple Souffle Groups M. S.— P. r. Peel and core apples, cook until tender, then rub through a colander; add sugar and nutmeg to taste; place in a porcelain kettle and cook until most of the water has evaporated, being careful to prevent burn- ing. To 2 cups of this apple puree add the whites of 4 eggs, beaten very stiff and sweetened with 3 table- spoons sugar; mix lightly, fill a pudding dish, sprinkle with equal parts ground nuts and sugar. Bake in a slow oven about twenty minutes. Serve with whipped cream. 615. Apple Tapioca Groups M. St. — S. T. Pare and quarter 6 medium-sized tart apples, remove cores; arrange the apples in a buttered baking dish, sprinkle with sugar and a little cinnamon, cover with tapioca which has been soaking in cold water or milk; bake from forty-five minutes to one hour in a fairly hot oven. Serve with cream. DESSERTS 217 616. Maple Apples Groups M. S. F. P. Pare and core tart apples, let simmer in a symp made from equal parts maple sugar and water, until nearly tender, turning the apples often to avoid break- ing. Put them into an enameled baking pan, cover with chopped almonds, dredge with grated maple sugar, and brown. Serve warm with whipped cream. 617. Nut and Apple Tapioca Groups F. P. 3VL— St. S. Soak 1 cup tapioca in 3^ cups water over night; in the morning add 1 cup sugar, a pinch of salt, 1 cup hickory nuts, and 1 cup diced apples. Cook in a double boiler for one hour. Serve with cream. 618. Rice and Apples Groups St. 3VL F.— S. Steam 1 cup rice in 1 quart milk; add 2 tablespoons butter and a little salt; when tender, spread a layer of rice in a buttered baking dish, cover with apple sauce, then another layer of rice, and so on until the dish is filled; let bake in a slow oven. Serve with cream. Any other fruit may be substituted. 619. Simple Bread and Apple Pudding Groups St. M. F. P. S. Spread butter on slices of stale bread; put a layer in a buttered baking dish, cover with a layer of sliced tart apples, sprinkle with sugar and a little cinnamon; add another layer of bread and sliced apples, and so 218 NATURE CURE COOK BOOK on, until the dish is filled, finishing with a layer of apples. Pour over 1 or 2 cups water, according to size of pudding, and bake thirty minutes in a hot oven. Serve with cream sauce. Note : — The apple parings, washed and drained, may be put on top of the pudding to keep it from being scorched. 620. Steamed Apples Groups M. F. S. P. Peel and core apples, steam until tender, sprinkle with pulverized sugar and set aside to cool. "When ready to serve, fill with equal parts chopped walnuts and dates, and cover with whipped cream. 621. Steamed Apple Pudding Groups St. M. P. F. S. Fill a buttered quart mold with alternate layers of sliced and buttered whole wheat bread and good, tart apples, sliced thin and sprinkled with cinnamon, finish- ing with apples. Melt 1 cup sugar in 1 cup hot water, pour over the pudding, cover, and steam for about two hours. Serve hot with hard sauce. Note: — Peaches, cherries or berries may be substi- tuted for apples. 622. Washington Baked Apples Groups M. F. P. S. Peel and core nice large apples, fill the cavity with chopped nuts and raisins, put a small piece of butter on top, and bake about thirty minutes. Sei-ve hot with cream. DESSERTS 219 623. Old Fashioned Apple Pudding Groups M. St. P. P. S. Place a layer of sliced tart apples in a buttered bak- ing dish; add seeded raisins, sprinkle thickly with sugar and chopped English walnuts, and flavor with grated nutmeg" ; cover with a layer of bread crumbs, dotting with bits of butter and a little salt. Repeat the alternate laj'-ers until the dish is filled, having a thin layer of sugar on top. Pour in hot v/ater to one- fourth the height of the dish, and bake until pudding is a delicate brown. 624. Black Betty Groups M. St. S. P. P. Put 1 tablespoon butter into a fairly deep baking dish holding two quarts, then fill the dish with alter- nate layers of whole wheat toast, sliced tart apples, and currants or chopped raisins. Sprinkle each layer of apples with sugar, powdered cinnamon and nutmeg, and a little grated lemon rind. Finish with a layer of toast, dotted with bits of butter. Pour over this 1 pint milk into which 2 eggs have been beaten, and bake about forty-five minutes. Serve with cream and sugar. 625. Bread Custard with Jam Groups St. P. S. P.— M. About half fill a well-buttered baking dish with coarse whole wheat bread crumbs, cover with bits of butter (about 1 tablespoon in all), pour over 1 quart of milk beaten with the yolks of 3 eggs, 1 cup sugar, and the grated rind of 1 lemon. Bake slowly about one hour, then covsr with a layer of jam; spread over the jaiP 11. e whites of the eggs beaten to a stiff froth 220 NATURE CURE COOK BOOK with 2 tablespoons powdered sugar. Put back into the oven to brown. Note : — If the jam is very sweet, stir into it the juice of a lemon. 626. Brown Betty (1) Groups M. St.— S. F. Peel, core and chop enough tart apples to make 1 pint. Butter a baking dish, sprinkle the bottom and sides with sifted bread crumbs, then fill with alternate layers of the chopped apples and whole wheat bread crumbs, using about 1 large cup crumbs, having crumbs on top. Sprinkle each layer of apples with sugar and a little ground cinnamon, and put bits of butter over each layer of crumbs. Pour over 1 cup water, cover, and bake three-quarters of an hour, then remove the cover and brown. Serve hot with cream or hard sauce. 627. Brown Betty Pudding (2) Groups M. St. S. F. P. Add y2 cup brown sugar, a little cinnamon and nut- meg, and the grated rind of 1 lemon to 2 cups chopped apples; put alternate layers of apples and buttered bread crumbs (using 2 tablespoons melted butter) until the dish is filled ; pour I/4 cup water and the juice of 1 lemon over the top, and bake forty to fifty minutes. 628. Baked Bananas Groups S. St. M. Select large bananas, wash, wipe dry, remove one section of the skin, and loosen the remainder all around without breaking the skin. Put in a shallow baking DESSERTS 221 pan, sprinkle each banana with 1 teaspoon sugar and a little lemon juice. Bake quickly until tender, let cool, and serve. Each skin will be filled with a rich syrup which will thicken to jelly in cooling. Another way of serving is to remove the bananas from the skin, arrange them on crisp lettuce leaves, and cover with the juice, well chilled. 629. Baked Indian Pudding Groups S. St. F. P. M. Bring a quart of milk to the boiling point, then sprinkle in 1% cups of yellow corn meal; stir con- stantly, and when this is thickened and cooled, add % cup of molasses, % teaspoon salt and 2 of ginger; beat until smooth. Butter a pudding dish, pour in the bat- ter and add 1 quart cold milk ; bake in a very slow oven three to four hours. Serve with hard sauce or cream. 630. Berry Brick Groups M. St. S. F.— P. Fill a dish alternately with slices of cake and layers of ripe and crushed berries, sweetened to taste. The cake will absorb the juice. Chill thoroughly before serving; cut into slices like brick ice cream. Serve with lemon sauce or cream and sugar. Note : — Buttered slices of whole wheat bread may be substituted for the cake, and cherries, peaches, etc., for the berries. 631. "Nature Cure" Blanc Mange Groups F. S. P. M.— 8t. Let milk clabber quickly by keeping in a warm place, then chill thoroughly and eat with brown sugar and 222 NATURE CURE COOK BOOK cream. If desired, sprinkle with grated whole wheat bread. 632. Blanc Mange, with Chocolate Sauce Groups S. St. M. P. F. Dissolve 4 tablespoons com starch in % cup milk; put 3 cups milk in a double boiler ; add sugar to taste, a little salt, and 2 sticks cinnamon; heat to the boiling point, add the dissolved com starch, stir constantly and boil four minutes ; add 1 teaspoon vanilla and pour into molds which have been dipped in cold water ; when cold, turn out and pour around them a sauce made as follows : Mix 1 teaspoon corn starch with 1/2 cup sugar; pour over this 1 cup boiling water, add y^ cup grated choco- late, let boil a few minutes, and flavor with vanilla. 633. Bread Pudding Groups S. F. St. P. M. Beat the yolks of 4 eggs until light. Add the grated rind of 1 lemon and 2 tablespoons sugar. Mix 1 quart of milk with 1 pint of fine bread crumbs, and add the egg mixture. Turn into a buttered baking dish and bake until firm, bnt not watery. Cover with meringue made of the whites of 2 eggs and 4 tablespoons pow- dered sugar. Brown in oven. 634. Steamed Bread Pudding Groups S. St. P. M. F. Into 1 quart of bread crumbs stir 1 cup milk, boiling hot, 1 cup molasses, and 1 cup chopped raisins, dates, or figs. Add 1 tablespoon butter, a little spice, about 1 DESSERTS 223 cup whole wheat flour, and a pinch of baking soda dis- solved in a little hot water. Mix the ingredients well, then put in molds and boil or steam three hours. Serve hot with hard sauce. 635. Brown Bread Pudding Groups S. St. P. F.— M. Spread 4 or 5 slices of stale whole wheat bread with butter, place in a shallow pan, pour over enough cold water to cover well and let soak about five minutes. In the meantime break 1 egg" into a baking dish, beat it well, add i/^ cup each of brown sugar and corn syrup, and Ys teaspoon each of powdered allspice, nutmeg, and cinnamon. Into this mixture crumble the soaked bread, first pressing out part of the water. Mix well and bake about one hour, then cover with whites of eggs beaten with powdered sugar until stiff, and put the pudding back into the oven to brown the top. Serve with apple sauce. 636. Bread and Prune Pudding Groups St. M. F. P. S. Follow directions for recipe No. 619, substituting for the apples, prunes that have been soaked over night, stoned, and cut in half. 637. Graham Bread Pudding Groups St. S. F. P. M. Cut dry graham bread in slices, remove the crust and cover with milk ; let soak until soft ; to 1 loaf of bread add 1 cup butter, a little sugar, 1 cup raisins, and 1 cup currants ; steam or bake, and serve with hard or vanilla sauce. 224 NATURE CURE COOK BOOK 638. Caramel Custard Groups F. P. S.— M. Pour 1 quart of boiling milk over 1 cup granulated sugar, which has been browned in the oven ; stir until all the sugar is dissolved. When cool, add the yolks of 6 eggs and 1 teaspoon vanilla extract. Set the dish in a pan of water and bake until the custard is set. Spread over the top the whites of the eggs beaten to a stiff froth with 2 tablespoons powdered sugar, and put back into the oven to brown. 639. Carrot Pudding Groups F. P. M. S.— St. Cream together ^ cup butter and 1 cup brown sugar; add 2 well-beaten eggs, 2 cups grated carrots, 1 cup raisins, 1 cup currants, 1 cup bread crumbs, 1 teaspoon baking powder, mixed spices to taste, and salt; turn into a buttered mold and steam for three hours. Serve with any preferred pudding sauce. 640. Cheese Cake Custard Groups P. F. S. — M. Put 2 cups of cottage cheese through a colander; beat 4 eggs and stir into the cheese ; add % cup sugar, the cheese mixture, grated rind of 1 lemon, 1 table- spoon melted butter, and a little vanilla; beat until smooth ; line a deep pie dish with pastry, fill with mix* ture, and bake in a quick oven twenty minutes. Spread whipped cream on top. DESSERTS 225 641. Cherry Pudding Groups M. St. S.— F. P. Stew stoned cherries and sweeten to taste. Butter slices of stale bread with crust removed. Put a layer of bread into the dish from which the pudding is to be served, pour over some of the hot fruit. Repeat until the dish is filled. When cold, cover with a layer of whipped cream and garnish with ripe cherries. Note: — Berries, rhubarb, and other fresh or dried fruits may be served in this way. 642. Boiled Chocolate Custard Groups F. P. St. S.— M. Heat 1 pint of milk. When nearly boiling, add 1^ cups grated toast, and % cup grated chocolate. Cook slowly, with constant stirring, until the mixture is fairly stiff; remove from the fire, add the yolks of 6 eggs beaten until light and foamy with 6 teaspoons of sugar. When cool, add the beaten whites of the eggs, and cook in a double boiler about thirty minutes. Serve with whipped cream. 643 Chocolate Pudding (1) Groups S. F. St.— P. M. Let 1 quart of milk come to the boiling point ; add 1 cup sugar, % cup grated chocolate, and I/2 cup corn starch dissolved in a little water. Cook until it thickens, stirring constantly; add 1 tablespoon butter and mold in small cups, dipped in cold water. Serve with sweet cream. 226 NATURE CURE COOK BOOK 644. Chocolate Pudding (2) Groups St. S. F. P.— M. Mix well together 1 pint bread crumbs and 6 table- spoons grated chocolate; add to 1 pint boiling milk, stir a few minutes, then take from the fire and add the beaten yolks of 3 eggs and 4 tablespoons brown sugar. Bake in a buttered pudding dish about fifteen minutes, then cover with the whites of the eggs beaten to a stiff froth with 3 tablespoons powdered sugar, and let brown. Serve cold with vanilla sauce. 645. Steamed Chocolate Pudding (1) Groups F. P. S.— St. M. Rub y^ pound of cocoa or grated chocolate to a smooth paste with hot water, then add 1 pint hot milk and let cook gently for ten minutes ; add 1 tablespoon butter and sugar to taste. When cold, stir into this mixture first the beaten yolks of 2 eggs, then the whites beaten to a froth. Put into a mold, buttered and sprinkled with sifted bread crumbs; cover, and steam about one hour. 646. Steamed Chocolate Pudding (2) Groups F. P.— St. S. M. Melt about 6 ounces of chocolate, scraped very fine, with 3 lumps of sugar; add 2 tablespoons flour and 1 small cup milk. Stir until free from lumps, then add the yolks of 4 eggs, one by one ; beat thoroughly, and pour this mixture into the whites of the eggs which have been whipped to a stiff froth. Steam in a but- tered mold, securely closed, from thirty to forty min- utes. DESSERTS 227 647. Christmas Pudding, Boston Style Groups F. P. M. St.— S. To 2 eggs, well-beaten, add 2 cups Boston brown bread broken into crumbs, 2 tablespoons melted butter, 1 quart milk, a little salt, and lastly, chopped raisins, currants, citron, figs and almonds to make 1 cup. Bake in a buttered pan until firm in the center; invert on a platter, and serve garnished with candied lemon peel, candied cherries, and blanched almonds. 648. Cocoanut Dessert Groups F. P. M. S. Chop or grind fresh cocoanut and raisins, two parts to one; serve with the milk of the cocoanut. 649. Cocoanut Pudding Groups F. P. S. M.— St. Mix % cup grated cocoanut and i/^ cup bread or cake crumbs; add 3 eggs, 1 pint milk, % cup sugar, butter the size of a walnut, and a little almond extract. Beat well, and bake in a buttered pudding form about forty- five minutes. Cover with white of egg, beaten to a stiff froth \vith powdered sugar, and sprinkled liberally with shredded cocoanut ; let brown in the oven. When serving, put a spoonful of grape jelly on each portion. 650. Cocoanut Souffle Groups F. P. M. S. Heat 1 pint of milk to scalding and stir into it 1 cup grated fresh cocoanut. Set aside until cold; add 5 228 NATURE CURE COOK BOOK eggs beaten until light, and 1 teaspoon essence of bit- ter almonds. Bake in a buttered pudding dish about fifteen minutes. Serve with whipped cream. 651. Plain Corn Starch Pudding Groups St. S. F. P.— M. Heat 1 quart milk to boiling, preferably in a double boiler; add 3 tablespoons com starch rubbed to a smooth paste with a little cold milk, sugar to taste, and a little salt. Boil for at least twenty minutes with oc- casional stirring. Pour into molds to cool. Serve with chocolate sauce or fruit juice. 652. Cottage Pudding Groups S. St. F. P.— M. Rub to a cream 1 cup sugar with 1 dessertspoon of butter; add 2 well-beaten eggs, i/^ cup milk, 11/2 cups flour, 2 teaspoons baking powder sifted into the flour. Beat well, pour into a fiat baking pan, and bake twenty minutes. Serve with nutmeg sauce, or any preferred sauce, or with berries mashed and sweetened to taste. 653. Cottage Cheese Pudding Groups P. F. S. — M. Rub 1 cup of fresh cottage cheese through a wire sieve, add 2 well-beaten eggs and enough rich milk or cream to make a fairly thin batter. Sweeten to suit taste and flavor with vanilla; pour luto a buttered pud- ding form and bake in a moderate oven about twenty minutes. Serve with soft custard. DESSERTS 229 654i Cranberry Sauce Groups M. S. To 1 quart cranberries add 3 apples, quartered, and water to cover. Cook about fifteen minutes, strain, sweeten to taste, and let boil a few minutes longer. 655. Cream Puffs Groups F. St. P. S. — M. Heat 1 eup water in % cup butter until it boils ; add 1% cups flour at once, and mix thoroughly; let cook about five minutes. When cool, add 6 eggs, one at a time. Beat until thoroughly mixed and drop by table- spoonfuls on buttered tins and bake in a hot oven twenty-five or thirty minutes. When cold, cut open and fill with sweetened whipped cream, flavored with vanilla, or with a custard filling made as follows : Stir 2 eggs, 1 cup sugar, 6 teaspoons flour and a pinch of salt into 2 cups boiling milk; cook until thick; flavor with vanilla. 656. Cup Pudding Groups F. St. S. M.— P. Cream V^ pound butter, sift in 5 tablespoons flour and 1 teaspoon baking powder; stir until perfectly smooth; add 1 cup milk, 3 tablespoons sugar, a pinch of salt, and 1/2 cup currants which have been cleaned and soaked. Fill buttered custard cups with the mix- ture ; bake in a good oven about thirty minutes. Serve with apple sauce or other fruit sauce. 230 NATURE CURE COOK BOOK 657. Baked Custard Groups F. P. S.--M. Beat 4 eggs with 1 quart milk; add sugar to taste, also a dessertspoon of butter and a pinch of salt. Flavor with vanilla or almond extract, or with grated lemon rind. Bake in a moderate oven until firm. For individual custards, use cups set in a pan of water, and bake twenty minutes. 658. Steamed Cup Custard Groups F. P. S. — M- Heat 1 quart milk; beat 4 eggs, add i/^ cup sugar and 1 teaspoon vanilla; stir into the hot milk very slowly ; strain the mixture into a pitcher and pour into cups; set in a steamer, cover with cheese cloth and then with steamer cover; steam gently ten or fifteen minutes ; when the custards are done, put on ice. Grate a little nutmeg over the top before serving. 659. Dates with Cream Groups S. F. M.— P. Dates, figs and prunes may be used for many des- serts. Dates with cream is a simple luncheon dish, and it may be prepared in two ways. In either case the dates are to be washed and stoned. They may then be steamed until very tender, cooled and served with plain cream, or, gently stewed in a syrup (i/^ cup sugar and % cup water to 1 pound of the fruit), slightly flavored with vanilla, and, when cold, served with whipped cream. DESSERTS 231 660. Date Dessert Groups S. F. M.— P. Wash 1 pound dates, remove stones, and let simmer in 1 pint milk on the back of the stove until the dates are thick and the color of chocolate. Cool and serve with whipped cream. 661. Simple Date Dessert Groups S. F. P. M. Mix 1 cup chopped dates with 1 pint whipped cream. Serve garnished with blanched almonds. 662. Date Puddingf (1) Groups F. P. S. M.— St. Beat the yolks of 4 eggs to a cream with 1 cup sugar; add 14 pound each of dates and English wal- nuts, chopped fine, V2 cup whole wheat bread crumbs, and 1 teaspoon baking powder. Mix thoroughly, then fold in the whites of the eggs, beaten very stiff. Bake in a buttered pan about thirty minutes. Serve with whipped cream. Note : — Figs or raisins may be used in place of dates. 663. Date Pudding (2) Groups F. P. S. M. To 1 cup chopped dates, 1 cup chopped nuts, ^^ cup sugar, 3 tablespoons flour and 1 teaspoon baking pow- der, add 3 well-beaten eggs; bake in a moderate oven about thirty minutes. Serve with cream. 232 NATURE CURE COOK BOOK 664. Date Cream Pudding Groups S. F. P. To 1 quart milk add 3 tablespoons fine tapioca ; cook about fifteen minutes, then add the yolks of 2 eggs and l'^ cup sugar, well beaten together, and 1 pound of rtoned and cut dates; cook about fifteen minutes longer ; remove from fire and fold in the stiffly beaten whites c2 the eggs. Serve either hot or cold, with plain or v.!iipped cream. 665. Date and Nut Pudding Groups St. S. F. P.— M. 1 cup sour milk, 2 cups flour, 1 cup butter, lA tea- spoon salt, 1 teaspoon baking soda, 1/2 cup nut meats, 1 cup stoned dates, 2 tablespoons molasses, 2 table- rjpoons brown sugar, % teaspoon grated nutmeg. Mix all ingredients thoroughly, turn into a well-buttered mold, cover with buttered paper, and steam steadily for two hours. 666. Date Souffle Groups S. F. P.— M. To the well-beaten yolks of 4 eggs add 8 tablespoons powdered sugar, i/^ pound dates, stoned and stewed until soft, and a little extract of lemon. Fold in the v.hites of the eggs, beaten stiff with some grated orange peel. Bake in a slow oven fifteen to twenty minutes. Sei've with vanilla sauce. Note : — FJgs or raisins may be used instead of dates in these recipes. DESSERTS 233 667. Egg Float Groups F. P. M.— S. Scald 1 quart milk and sweeten to taste; beat the whites of 6 eggs very stiff and drop by spoonfuls into the scalding milk ; each spoonful will sink, then puff up light and fluffy; remove carefully to a large dish, and cover with fresh fruit, — pitted cherries, raspberries, strawberries, or peaches ; make a custard of the remain- ing milk and egg yolks, flavor to suit taste, and pour over all. With a large spoon carefully reverse con- tents of dish, so that the egg float comes on top. In serving, cut down through so as to serve the fruit, cus- tard and float. 668. Pig Pudding (1) Groups S. M. P.— St. Cut figs to make 1 quart ; boil with enough water to cover, and add Yo cup brown sugar and 1 tablespoon butter; thicken with corn starch dissolved in a little water. Serve with cream. 669. Pig Pudding (2) Groups S. M. P. P.— St. ]\Iix well 2 cups each of finely chopped figs and whole wheat bread crumbs; add 1 large tablespoon melted butter, 1 cup brown sugar, 2 eggs, juice and grated rind of 1 lemon, 1 tablespoon flour. Steam three hours. Serve with whipped cream, or with fruit sauce. 234 NATURE CURE COOK BOOK 670. Fig Pudding (3) Groups St. M. F. S.— P. Follow directions as for Recipe No. 677, ' ' Dried Fruit Pudding," substituting chopped figs for peaches, and adding 1 teaspoon ground cinnamon. 671. Fig Tapioca Groups S. M. F. P. St. Soak 1 cup tapioca over niglit. In the morning add 1 cup figs, chopped fine, 1 cup chopped nuts, 1 cup brown sugar, 3 cups cold water; steam in double boiler one or two hours ; when done, stir in 1 teaspoon vanilla. Serve cold with cream. 672. Floating Island Groups S. F. P. M.— -St. Heat 1 quart milk in a double boiler; when nearly boiling stir it into the yolks of 4 eggs beaten with i^ cup sugar; put back into double boiler, stir until it thickens, take from fire, add ^2 teaspoon vanilla, then set aside to cool. When ready to serve, drop over the custard little mounds of white of egg, beaten very stiff with powdered sugar. A few currants or a bit of cur- rant jelly may be put on top of each island. The custard may be made with 2 tablespoons coni« starch and 2 eggs, the cornstarch to be added to the milk first. 673. French Toast Groups St. P. F. S.— M. Dip slices of stale bread into beaten egg and milk (1 egg to 1 cup milk) ; season with a little salt and DESSERTS 235 let stand in the liquid until both sides are well moist- ened, then frj' in butter to a golden brown. Serve with maple sugar. 674. Fruit Dessert (1) Groups M. S. F. Cut into chips or dice any suitable fruit, such as peaches, pears, plums, melons. Serve with a dressing of whipped cream to which lemon juice, a little celery salt, and a dash of cayenne pepper has been added. Note : — A few raisins, chopped very fine added to the whipped cream, will give a delicate flavor. 675. Fruit Dessert (2) Groups M. St. F.— S. P. Slice and mix apples, peaches, pears, plums, melons, or any preferred fruits. Place a layer of fruit in a serving dish, cover with a thin layer of rolled oats or wheat. Alternate in this way until the dish is filled. Serve chilled, with whipped cream or rich cream. 676. Fruit Pudding Groups S. M. F. P.— St. Mix 1 cup water, 1 cup sugar, 2 tablespoons com. starch, the juice and rind of 1 lemon, 1 orange, and 1 shredded pineapple ; boil four minutes ; pour the boil- ing mixture over the well-beaten whites of 2 eggs ; cool and serve with custard or cream. 236 NATUBE CURE COOK BOOK 677. Dried Fruit Pudding Groups St. M. F. S.— P. Rub 1/^ cup butter into 2i/^ cups graham flour; when well blended add 1 cup each of sweet milk, molasses, raisins,' chopped fine, and dried peaches, which have been soaked over night, then cut into strips; add a little salt and y^ teaspoon baking soda dissolved in a little hot water. Mix well, steam in a buttered mold about three hours. Serve with lemon sauce. 678. Fruit Juice Pudding Groups M. S. F.— St. To 1 pint fruit juice add 1 tablespoon cornstarch dissolved in a little water; heat the juice, add the corn- starch and boil until clear ; put in a mold, cool, and set on ice until wanted. Serve with sweetened cream. 679. Fruit Whip Groups M. F. S. St.— P. Whip 1 pint sweetened cream very stiff; stir into it lightly 1 cup strawberries, cut in half, 1 cup shredded pineapple, 1 banana and 1 orange, chipped or diced. Serve very cold. 680. Frozen Pudding Groups F. S. — P. Beat 1 quart cream with sugar to taste, and a few drops vanilla; add y^ pound macaroons broken into crumbs. Divide into two parts; to one part add 4 ounces sweet chocolate; to the other part add candied cherries, chopped veiy fine. Fill a buttered mold. DESSERTS 237 alternately, with this mixture, and pack in ice and salt for five hours. 68L Gooseberry Pudding Groups M. S. F. P. Pick stems and blossoms from 2 quarts gooseberries; put into a stewpan with 4 cups sugar and a very little water; when cooked, rub through a coarse sieve; when cold add rich boiled custard until it is like thick cream ; pour into glass bowls and cover tops with whipped cream. 682. Gooseberry Molds Groups M. St. F. Clean and wash gooseberries, cook in cold water to cover until nearly tender ; drain off most of the water, thicken (not too stiff) with cornstarch rubbed to a paste with cold water; let cook at least ten minutes longer, being careful to prevent burning; sweeten to taste and put into molds which have been dipped in cold water. Serve with cream. 683. Graham Pudding (1) Groups St. S. P. P. M. Into 2 cups graham flour stir 1 cup sour milk, 1 table- spoon melted butter, 1 cup molasses, 1 cup chopped raisins, dredged with flour, I/2 teaspoon each of ground cloves and cinnamon, a little nutmeg, a pinch of salt, and 1 teaspoon baking soda, dissolved in 1 tablespoon boiling water. Beat thoroughly, pour into a well- buttered mold, and steam three hours. Serve with cream or any suitable sauce. 238 NATURE CUKE COOK BOOK 684. Graham Pudding (2) Groups St. P. F. S. M. lyn cups graham flour, i/4 cup butter, i/^ cup molasses, 1/2 cup sweet milk, 2 eggs, 1/2 cup raisins, % teaspoon soda dissolved in hot water, a pinch of salt, and spices to suit taste. Mix well and steam three hours. Serve with any preferred sauce. 685. Grape Fruit Groups M. — S. Cut grape fruit in halves, loosen the pulp from the rind and center with a sharp, pointed knife. Serve chilled, with or without sugar. Garnish in any man- ner preferred. 686. Grapes in Jelly Groups S. M. F. Make a clear orange or lemon jelly; fill individual molds to the height of about one iuch ; when hardened, place in each mold a small bunch of nice grapes, and fill the mold with jelly to nearly cover the grapes. When cold, garnish with grapes dipped in powdered sugar. Serve with cream. 687. Grape Sauce Groups S. II. St. P. Pick over and wash Delaware grapes ; cook in a very little water about thirty minutes; sweeten to taste; thicken with cornstarch, if desired. Serve cold with whipped cream. DESSERTS 239 688. Holiday Pudding Groups St. 3. F. P.— M. Mix thoronglily 1 pint bread crumbs with 1 "cup flour and 1 cup seeded raisins, floured; add 1 cup each of molasses and water, 1 egg, 1 tablespoon melted butter, and 1 teaspoon baking soda dissolved in a little hot water. Fill buttered custard cups or small jelly glasses, set in a pan of hot water and steam about one hour. Serve in saucers in a border of soft cus- tard. Note : — If jelly glasses are used, they should be put on strips of wood placed across the bottom of the pan to prevent cracking the glass. 689. Lemon Custard Groups F. M. S.— St. P. To 2 quarts of water add the juice of 6 lemons and the grated rind of 1; let boil about five minutes, thicken with 4 tablespoons cornstarch dissolved in a little cold water. Beat well the yolks of 8 eggs with 2 cups sugar; when light and foamy, add the lemon mixture and stir until perfectly blended, then let boil about ten minutes, with frequent stirring. Serve cold with cream. 690. Lemon Foam Groups F. M. G. P. Beat the yolks of 4 eggs thoroughly, add 1 cup sugar and the juice and grated rind of 2 lemons ; cook until it is creamy, then stir in gradually the stififly beaten whites of the eggs. Serve cold in tall glasses. 240 NATURE CURE COOK BOOK 691. Lemon Pudding Groups F. P. M. S.— St. Beat 1 whole egg and the yolks of 2; add % cup water, and juice of 2 lemons and grated rind of 1; mix 1 cup sugar acd 2 tablespoons flour, then add the eggs, lemon and water; cook in double boiler until it thickens; pour into a buttered baking-pan and let bake ten to fifteen minutes. Beat the whites of the eggs, add a little sugar and spread over the pudding ; let brown, cool, and serve. 692. Steamed Lemon Pudding Groups F. P. St. S. — M. Eub to a cream i/^ cup each of butter and sugar; add 2 eggs, one at a time, beat well, and add 6 ounces sifted bread crumbs and the juice and grated rind of 1 large lemon. Put into a buttered mold and steam thirty minutes. 693. Macaroon Whip Groups F. S. P.— St. Put as many macaroons as wanted into the oven and heat until crisp, then roll fine with a rolling pin; add 12 macaroons to each pint whipped cream; cut 12 marshmaUows in thin strips and add; sv/eeten with pov/dered sugar, flavor with vanilla, and serve in tall glasses. 694. Maple Pudding Groups S. F. P.— St. Dissolve 2 cups maple sugar or brown sugar in 3 cups water; put over the flame and stir until it boils, then DESSERTS 241 add 3 tablespoons cornstarch dissolved in a little cold water; let boil ten ipinutcs, then stir in y^ cup chopped walnuts. Serve cold with whipped cre~m. This is a delicious dessert. 695. Maple Cream Pudding Groups F. M. S. P. Put 1 quart thin cream in double boiler with a pinch of salt, and when boiling add 4 tablespoons arrowroot dissolved in a little cold milk; cook until thick and smooth, then add a few teaspoons cold milk; remove from the fire and add the beaten yolks of 3 eggs; return to fire and cook until eggs are set; add 1 tablespoon maple flavor, pour into a mold dipped in cold water, and chill. Boil 1 cup maple syrup Avith % cup lemon juice until it threads ; remove from the fire and cool slightly, then add gradually the stiffly beaten whites of 3 eggs; let chill; beat 1 cup cream until stiff, then fill into the mixture. "When ready to serve, turn out the pudding and serve with cream. 696. Marshmallow Dessert Groups F. P. M. S. Stir well together 1 cup chopped nuts, 1 cup cherries, 1 cup pineapple, 1 cup marshmallows, cut fine, and 1 quart stiffly beaten cream. Serve at once, or freeze. 697 Marshmallow Pudding (1) Groups P. S. F. M. Beat the whites of 8 eggs very stiff; add 14 table- spoons granulated sugar; divide into two sections; 242 IJATURE CURE COOK BOOK dissolve 1 tablespoon granulcted gelatine in % cup warm water for each portion, coloring one portion pink, leaving the other one white; beat into the eggs until it begins to stiffen, then turn into square, flat mold, first pink, then white ; slice like ice cream ; serve with whipped creim, garnished with perfect straw- berries, or candied cherries. 608. Marshmallow Pudding (2) Groups S. F. P.— St. Soak 2 dozen marshmallows and lA cup maple sugar in 1 quart cream for four hours; cut an angel food coke into layers ; spread with the marshmallow prepa- ration, add another layer of cake, alternating until all is used; cover the whole with whipped cream, sv/eetened and flavored to suit taste. Garnish with candied cherries or rcse leaves. C99. Minute Tapioca Groujjs S. £t. F. Place 1 cup maple syrup, 3 cups hot water and i/s cup minute tapioca in a double boiler; let cook until very clear ; add a lump of butter and a pinch of salt. Serve with cream. 7G0. Mound Pudding Groups F. P. S. St. Put 2 tablespoons gekitine into a saucepan with 2 cups rdlli; mix 2 tablespoons ccrnstarch with 4 table- spoons sugar and 1 cup milk, then add to the gelatine and cook five minutes, stirring constantly; remove from the fire, add the well-beaten yolks of 4 eggs, a DESSERTS 243 pinch of salt, y^. teaspoon almond or vanilla flavoring, and y^ cup blanched almonds; mix and pour into a wet mold and set on ice. "When ready to serve, deco- rate with whipped cream and cherries. Serve with custard sauce. 701. Norwegian Dessert Groups Et. M. F.— S. P. 2 cups bread crumbs, 3 cups apple sauce, 1 cup pine- apple juice, butter and nutmeg; place a layer of bread crumbs in a buttered baking-dish, cover thickly with apple sauce ; grate a little nutmeg over this, then repeat; cover with pineapple juice, and bake in a moderate oven thirty minutes. Serve cold with \7Lippcd cream. 702. Novel Pudding Groups F. St. P. M. To 1 cup bread crumbs add 1 well-beaten tg^^ salt and nutmeg to taste ; mix well, then add 1 cup butter and 2 cups asparagus, cut fine; steam two hours in a well-buttered mold. Serve with hard or vanilla sauce. 703. Steamed Nut Pudding Groups F. S. P.— St. M. Mix well together y^ cup each of sweet milk, butter and molasses; add a pinch of salt and enough flour to make a fairly stiff batter; stir in 1/2 teaspoon baking soda dissolved in a little of the milk, and, lastly, add % cup each of seeded rcisins, Eng'lish walnuts and almonds, chopped rather fine; butter a mold, dust 244 NATURE CURE COOK BOOK with sifted bread crumbs, put in the nut mixture and steam two hours. Serve with whipped cream or any preferred sauce. 704. Oranges With Cranberry Sauce Groups M. S. F. Slice sweet oranges, sprinkle with sugar, pour cran- berry sauce over, and serve with whipped cream. 705. Orange Float Groups in. S. P. St. Boil the juice and pulp of 2 oranges, grated rind of 1 lemon, 1 cup sugir and 1 quart water about ten minutes; strain, thicken with cornstarch dissolved in a little cold water and let boil five minutes longer, with constant stirring. Slice or chip oranges into a glass dish, pour over the custard (after it has cooled), spread over the whole the well-beaten whites of 2 eggs, sweetened to taste and flavored with vanilla. 706. Orange Foam Groups M. S. F. P. Stir the grated rind of 2 oranges, the juice of 3 oranges and 1 lemon with 1 cup sugar and the yelks of 3 eggs for five minutes; put into a pan of boiling water, stir until it becomes creamy, then mix with the stiffly-beaten whites of the eggs. Serve cold. 707. Orange Pudding Follow directions for ''Pineapple Pudding," Recipe No. 727, substituting oranges for pineapple. DESSERTS 245 708. Orange Souffle Groups M. F. P. S. St. To the juice and pulp of 3 oranges and the grated rind of 1, add 4 ounces of grated bread crumbs ; beat the yollis of 3 eggs with 2 tablespoons sugar and 1 cup milk; mix well with the oranges and bread crumbs, stir in the beaten whites of the eggs, pour into a well- buttered baking-dish, and bake about twenty minutes. Serve with fruit sauce or whipped cream. 7C9. Orange Tapioca Groups ]VL St. S. F. Cook 1 scant cup minute tapioca until clear in 1 pint boiling water, with 1 cup sugar and the juice and grated rind of 2 oranges and 1 lemon. Serve in sherbet cups, with whipped cream flavored with vanilla and sweetened to taste. 710. Paradise Pudding Groups M. S. St. F. P. Mix well 3 apples, chopped fine, ^ cup grated car- rots, 1/^ cup sugar, 2 cups bread crumbs, 3 eggs, juice and grated rind of 1 lemon; mix well, put into a but- tered mold and steam two hours. Serve with hard sauce. 711. Baked Peaches Groups M. S. F. Wipe a sufficient number of peaches, cut in halves and remove stones; fill a baking-dish with the fruit, sprinkle with sugar and add enough water to cover 246 NATURE CURE COOK BOOK bottom of dish; bake in a slow oven for one hour. Serve either hot or cold, with plain cream. Note: — Pears baked in the same manner are deli- cious. 712. Peach Betty Groups M. St. S. F. Follow directions for Recipe No. 626, "Brown Betty," using sliced peaches instead of chopped apples. 713. Peach Canapes Groups St. S. M. F.— P. Cut sponje cake that is two or three days old into two-inch cuLes; make a hollow in each, fill with sliced peaches, and top with whipped cream. 714. Peach Custard Groups M. S. St.— F. P. Cover the bottom of a glass dish with stale sponge cake; cover with sliced peaches, sprinkle with sugar; pour over this a boiled custard, flavored ^vith vanilla; let stand for one hour, then cover with merin^e. 715. Peach Dainty Groups M. S. Remove the skin from ripe but firm peaches; cut in quarters, remove seeds, dip each section in lemon juice to prevent discoloration; make a syrup by boil- ing 1 pound of granulated sugar with ^ cup water until quite thick ; let the peaches simmer in this syrup for a minute or two; put into the freezer, first re- moving the dasher, and pack with ice and salt. Freeze to the consistency of water ice. DESSERTS 247 716. Peach Delight Groups M. S. St.— P. P. Pare peaches, cut in halves and remove stones ; boil the kernels in V^ cup v/ater for firteen minutes, then strain; mix i^ cup sugar with 1 tablespoon flour; butter a deep dish well, put in a layer of peaches, sprinkle with sugar, dot with butter, cover with another layer of peaches, and continue until all are used; pour the water in which the pits were cooked over this. Make a rich biscuit dough for the top, and place over the whole; slit in a few places to let the steam escape. Serve as you would shortcake, with cream. 717. Peach Fluff 6roup3 M. S. F. P. Peel and slice 12 ripe peaches (canned peaches may be substituted if fresh ones are not in market). Whip ^ pint cream, whites of 2 eggs and 1/2 c^P powdered sugar to a foam, flavor with a few drops bitter almond extract, then add 3 tablespoons blanched almonds, chopped fine. Arrange alternate layers of peaches and the cream fluff in a glass dish. Chill before serving. 718. Peach Pudding (1) Groups M. F. S. P.— St. Scoop out a shallow loaf of sponge or other plain cake, fill the center with sliced peaches, either fresh or canned; pour over the yolks of 3 eggs beaten with 2 tablespoons sugar and 2 cups milk; flavor as preferred; bake in a moderate oven until custard is set. If de- sired, sprinkle chopped nut meats or grated macaroons over the top. Serve with any suitable sauce. 248 NATURE CURB COOK BOOK 719. Peach Pudding (2) Groups M. S. F. P. Peel and cut fine peaches in halves, remove stones and fill centers with macaroon crumbs; put a table- spoon whipped cream on each half, and garnish in any preferred manner. 720. Peaches Served Like Poached Eggs On Toast. Groups M. S. F.— P. St. Cut yellow peaches in halves, remove skin and stones. Put whipped cream on toasted slices of plain cake, press the halved peaches, inner side down, into it, so as to represent poached eggs. Brush the outer surface of the peaches with cream or with powdered sugar and lemon juice beaten together until smooth. 721. Peach Trifle Groups M. S. F.— St. P. Take large fresh peaches, peel, quarter and sugar well. Cover with whipped cream and serve on sUces of stale cake. 722. Peach Whip Groups M. S. P. F. Cut ripe peaches into cubes and cover with sugar; whip the whites of eggs stiff and beat in granulated sugar until there is a stiff meringue in the proportion of 1 tablespoon sugar to 1 egg white; heap in the center of a glass dish, pour the peaches around it. Serve with cream. DESSERTS 249 723. Surprise Peaches Groups M. S. F. Peel and halve large ripe peaches, remove stones, fill cavities with vanilla ice cream, cover with the other halves of the peaches; hold in place with large tooth- picks with haby ribbon tied to the end. Should be served at once, on paper napkins. 724. Pineapple Brown Betty Groups M. St. S. F.— P. Fill a baking-dish with alternate layers of grated pineapple and bread crumbs sprinkled with sugar and dotted with bits of butter; the upper layer should be of crumbs; cover with a plate and bake about thirty minutes in a slow oven, then remove plate and let brown on top. Add a little water if the pudding seems to get too dry. 725. Pineapple Glace Groups M. F. S.— St. P. Whip sweetened cream very stiff, add pineapple cut into small chips, garnish with candied cherries. Serve with plain cake. 726. Pineapple and Marshmallow Dessert Groups M. S. F.— St. Cut 1 medium-sized pineapple into large dice, sprinkle with sugar and pour over 1 cup water. Let stand one hour, then spread over marshmallows cut in halves and arranged in a glass dish. Serve with whipped cream. 250 NATURE CUKE COOK BOOK 727. Pineapple Pudding Groups M. S. P.— St. Fill a two-quart pudding-dish about one-third full •with sliced or diced pineapple; sprinkle with 1/2 cup sugar; let stand ten minutes. Into 1 pint boiling wcter stir 1 heaping tablespoon cornstarch (rubbed smooth in cold water) ; let boil ten minutes, allow to get cool, and pour over the pinerpple; over the top spread the whites of 2 eggs, beaten to a stiff froth with 1 tablespoon sugar; put into the oven to brown. Note : — No sauce is required for this pudding, as the juice from the pineapple will be sufficient. 728. Pineapple Tapioca Groups M. S. St. P. F. Cook 1/2 cup tapioca with 1 quart water in a double boiler until clear ; add pineapple cut into small pieces, 1 cup sugar and the juice of 2 lemons; fold in the well-beaten whites of 2 eggs. Serve with slightly sweetened whipped cream. 729. Plum Pudding Groups F. P. St. S. M. Break 6 eggs into a large bowl, beat until light, then add 1 cup sugar, a pinch of salt, nutmeg and other spices to suit taste, 1 cup milk, 1 cup seeded raisins, 1 cup currants, 1 cup chopped almonds, ^ cup citron, cut into fine strips, 1 cup melted butter, 2 cups bread crumbs, 2 cups flour, and, last, 1 teaspoon baking soda dissolved in a little hot water. Mix thoroughly, steam in a buttered mold or in a bag for four or five hours. Serve with hard sauce. DESSERTS 251 730. Vegetable Plum Pudding Groups M. S. St. Mix together 1 cup each of grated raw carrots and potatoes, seeded raisins, sugar and flour; add 1 tea- Bpoon powdered cinnamon, % teaspoon each of cloves and nutmeg, and I/2 teaspoon soda dissolved in a little hot water. Steam in cups from three to four hours. Serve with hard sauce. 731. Prune Betty Groups M. St. S. P. F, Cover the bottom of a buttered baking-dish with coarse bread crumbs, then add a layer of cooked and stoned prunes ; dust with cinnamon, nutmeg and sugar ; fill the dish with alternate layers of crumbs and prunes; cover with hot milk and bake about thirty minutes. Serve with whipped cream. 732. Prune Dessert Groups M. F. P. 8. Soak 1 cup prunes over night, remove seeds and cut into quarters; add 1 cup each of diced celery and coarsely chopped nuts. Serve with a sauce made as follows: To the well-beaten yolks of 2 eggs add 1 tablespoon lemon juice, 2 of orange juice, % cup prune juice, 2 tablespoons powdered sugar, and a little cinnamon. Mix well, cook in a double boiler until thick, and fold in the whites of the eggs beaten stiff. 252 NATURE CURE COOK BOOK 733. Prune Souffle Groups M. P. S. Mix well 12 large, well-cooked prunes, chopped fine ; add the whites of 4 eggs, beaten stiif ; place in a well buttered baking-dish, set in a pan of hot water and bake thirty minutes. 734. Prune Whip Groups M. P. S. F. Mix thoroughly 1 cup cooked prunes, chopped fine, and 3 tablespoons sugar; fold in the whites of 5 eggs, beaten very stiff; if desired, add the juice of 1 lemon. Bake in a slow oven fifteen to twenty minutes. Serve either warm or very cold, with whipped cream. 735. Quince Snow Groups M. P. S. Quarter 6 quinces and steam until tender; peel and press them through a coarse sieve, sweeten to taste and add the whites of 4 eggs ; beat until all is a stiff froth ; pile with a spoon on a glass dish; set on ice until wanted. Serve in tall glasses, garnished with candied fruit. 736. ^ Raisin Puffs Groups F. S. St. P.— M. Cream 1 cup sugar with ^ cup butter; add the beaten yolks of 2 eggs, 2 cups flour sifted with 2 tea- spoons baking powder, % cup milk, 1 cup raisins, 1 teaspoon each of cinnamon and nutmeg, and, lastly, the well-beaten whites of the eggs. Steam in buttered cups for one hour. Serve hot. DESSERTS 253 737. Rice Pudding Groups S. St. M. F. P. "Wash 1 small cup rice thoroughly in several waters, pour boiling water over, let stand five minutes ; drain, then add 2 quarts fresh, rich milk, 1 cup sugar and a pinch of salt. Bake slowly four or five hours, stirring often during the first hour, then leaving it undisturbed until the pudding is done. Serve cold, with fresh or preserved fruit, or with jam. 738. Creamed Rice Pudding Groups S. F. St.— M. P. Wash ^ cup rice and put on to cook in 1 quart cold water; let boil two or three minutes, then pour off all the water ; add 1 pint milk to the rice and cook one liour in a double boiler; add I/2 ounce gelatine which has been soaked two hours in y^ cup cold water, 1 cup sugar and % teaspoon salt; remove from fire and set in a pan of cold water, stirring occasionally ; let stand until nearly cold, then add 4 tablespoons pineapple juice and fold in y^^ cup cream, whipped stiff; put in mold; when cold, serve with whipped cream flavored with strawberry juice, or plain. Garnish with angelica or candied cherries. 739. Delicate Rice Pudding Groups F. St. M.— P. Add 1 cup whipped cream to 1 cup cold, well-cooked rice, % cup chopped pineapple and a little vanilla. Serve in punch cups, garnished with cherries. Pre- served ginger may be used in place of pineapple. 254 NATURE CUBE COOK BOOK <"40. Rice Custard Groups F. St. S. P.— M. Cook 1 cup rice in 1 quart milk until very soft ; add a pinch of salt and a piece of butter; when thoroughly cooked, add the yolks of 3 eggs beaten with 2 table- spoons sugar; remove from the fire at once, flavor with lemon or vanilla and pour into a dish; add a little powdered sugar to the stiffly-beaten whites of the eggs, spread over the top of the pudding, brown slightly in the oven. This pudding should be creamy and not thick. 741. Rice and Figs Groups M. S. St. F. P. Cut 12 figs in small pieces, stew, then mix with 1 cup boiled rice and 1 cup milk; bake in a buttered baking-dish twenty minutes. 742. Rice and Fruit Dessert Groups St. M. S. F.— P. Sweeten cold boiled rice to taste ; cover with sliced bananas, pears, peaches, grapes cut in halves, berries, or any preferred fruit. Serve with plenty of whipped cream. 743. Rice Molds Groups S. St. F. P. M. "Wash 2 ounces of rice thoroughly, simmer in double boiler with 3 cups milk, 6 lumps sugar, and a pinch of salt, until the rice is soft and creamy and the milk entirely absorbed; rub through a wire sieve and fill individual molds. DESSERTS 255 Candied cherries, chopped nuts, dates, figs, raisins, etc., may be added to the rice before it is put into the molds. Serve with cream, fruit sauce, or fresh fruit. With sliced peaches and cream this makes a delicious and attractive dessert. Note : — Before filling molds, rinse in cold water. Be- fore emptying, dip them in hot water for an instant only. This will cause the china or metal to expand, so that the contents may easily be transferred to an- other dish. 744. Rice and Peach Mold Groups S. St. F. P. M. Cook 4 ounces of well-washed rice in 1 quart milk very slowly until tender; add 2 ounces sugar, a little salt, and 2 teaspoons vanilla ; rub through a wire sieve. Rinse a plain mold or flat bowl in cold water, place a firm, sound peach in the bottom, inner surface down; arrange around it a circle of cherries or fine berries; cover carefully with a layer of rice, leaving enough room at the sides for a circle of peaches cut into eighths, taking care to have the sections of even size ; finish packing the mold with rice and put on ice to set. When ready to serve, invert on a suitable dish, put a spoonful of whipped cream in the hollow of the peach on top of the dessert, and garnish with cherries or berries. Serve with whipped cream or with cherry juice thickened with cornstarch and sweetened to taste. 745. Eice Rouleaux, With Sauce Groups St. S. M. P. P. Cook rice in milk until stiff enough to mold; let cool, form into rolls with two spoons dipped in cold 256 NATUKE CURE COOK BOOK water ; roll in a mixture of powdered sugar and lemon juice, beaten until smooth, then in chopped nuts. Serve with cranberry sauce, or any fruit sauce. 746. Rice With Strawberry Sauce Groups St. S. M. P.— F. Serve well-cooked rice, either warm or cold, with a sauce made as follows : Rub 1 cup sugar with 1 tablespoon butter until creamy ; add the whites of 2 eggs beaten to a stiff froth, and, lastly, 1 pint crushed ripe strawberries. Beat well together. Note : — This dessert is delicious with cherry sauce, prepared in the same manner. 747. Rice-Meal Torte Groups F. P. S. St.— M. Separate 8 eggs; stir yolks with 1 cup sugar in one direction for thirty minutes, then add gradually 1 cup finely-ground rice; fold in the stiffly-beaten whites of eggs; bake slowly one hour. This cake must be han- dled very carefully. 748. Rhubarb and Dates Groups M. S. Stone dates, wash well, cut into pieces and cook in boiling water to cover until fairly soft; the water should be nearly absorbed. Wash rhubarb, cut into pieces; put a layer into a buttered baking-dish, sprinkle slightly with sugar, add a layer of stewed dates, and repeat until the dish is filled ; pour over a small quan- tity of hot water, and bake twenty minutes. DESSERTS 257 749. Rhubarb Pudding Groups M. S. St.— F. Into a well-buttered baking-dish put 2 cups rhubarb, cut into inch-long pieces without paring; pour over 1 cup brown sugar (the light-brown grade), and y^ cup boiling water. Make a batter of 2 cups flour, 1 dessertspoon butter, 2 tablespoons granulated sugar and y<2, cup cold water; pour over the rhubarb, and bake twenty minutes in a hot oven. 750. Rhubarb Sauce Groups M. S. Wash young rhubsrb, but do not pare; cut into inch-long pieces, stew with a small quantity of water, about fifteen minutes, or bake in the oven from twenty to twenty-five minutes. Sweeten to taste. Note : — In making fruit sauces, much less sugar will be required if sugar is added after cooking. 751. Sago Pudding Groups P. S, St. P. M. Heat 2 quarts milk in a double boiler ; when boiling, stir in gradually 1 cup sago; add a piece of butter the size of a walnut, 2 tablespoons sugar, and a pinch of salt; let boil until sago is clear; fold in the beaten whites of 4 eggs and sprinkle with grated cocoanut. Serve with cream or fruit sauce. 752. Sago With Raspberry Sauce Groups P. P. St.— M. S. Cook 1 cup sago in 1 quart milk; add a piece of butter and a little sugar; when tender, add the beaten 258 NATURE CURE COOK BOOK whites of 5 eggs; cook two minutes; flavor, and when cold fold in 1 cup whipped cream; pour into mold and set on ice. Serve with crushed raspberries. 753. Snow Balls Groups St. P. F. M. Cream i/^ cup butter, add 1 cup granulated sugar, and beat well; mix 2 level teaspoons baking powder with 2 cups flour and i/^ cup milk; beat the whites of 5 eggs very stiff and add lightly; fill buttered cups half full of the mixture and steam one hour; roll in powdered sugar and serve with fruit sauce. 754. Snow Banks Groups St. F. P.— M. Beat % of a cup of rich cream with the white of 1 egg until stiff ; sweeten to taste ; stir into this 2 cups flaked rice or wheat. Serve in dainty mounds, with fruit sauce. 755. Snow Bisque Groups F. P. S.— St. M. Dip slices of stale cake in milk; to the well-beaten white of egg add chopped blanched almonds and pow- dered sugar to taste. Spread over the cake and heat in the oven, then brown on top. 756. Snow Pudding Groups M. P. S. St. Dissolve 1/2 cup sugar in 2 cups boiling water, then add 3 tablespoons cornstarch, dissolved in a little cold water; boil ten minutes with constant stirring; remove DESSERTS 259 from fire, add the juice of 2 lemons and the whites of 3 eggs, which should be beaten very stiff. Serve with grape juice or raspberry sauce. 757. Sour Cream Pudding Groups F. S. St. P. — M. 1 cnp sour cream, y^ cup chopped raisins, 1 scant small cup sugar, the yolks of 3 eggs and the stiffly- beaten whites of 2 eggs added at the last, and a little cinnamon; line a baking dish with biscuit dough, fill with the cream, and bake with crust. Spread with meringue and brown in the oven. 758. Sponge Cake Groups F. P. S. St.— M. Break 5 eggs into a good-sized bowl ; add 1 tumblei of granulated sugar, sifted three times; beat steadily for twenty minutes in one direction, with an egg-beater, then fold in 1 tumbler of flour, sifted three times ; bake thirty-five minutes. 759. Steamed Pudding, With Strawberry Sauce Groups St. P. F. S. M. Beat together the whites of 2 eggs and the yolks of 1 ; add 1 cup milk, 1/2 cup cold water, 2 tablespoons melted butter, and a pinch of salt; stir into this mix- ture 1% cups flour, sifted tAvice with 3 level teaspoons baking powder; when perfectly smooth, put into a buttered pudding mold and steam forty minutes, or twenty minutes if individual molds are used. Should be served as soon as taken from the fire. 260 NATURE CURE COOK BOOK For the sauce: Rub to a cream 11/2 cups powdered sugar ivith i/^ cup butter; stir into this 1 quart ripe strawberries, quartered, with their juice. Let stand in a cool place about two hours before serving. 760. Steamed Nut Pudding Groups F. S. P. St.— M. Mix well together y^, cup each sweet milk, butter and molasses ; add a pinch of salt, flour enough to make a good batter, and l^ teaspoon soda, dissolved in the milk; stir in % cup each of seeded and chopped raisins, chopped English walnuts and minced figs; dredge fruits and nuts with flour, turn the pudding into a buttered mold and steam for two hours. Serve with sauce made as follows : Cream 1^ cup butter with y^ cup sugar; set in boil- ing water and beat until frothy; add 1 cup whipped cream and 1 tablespoon fruit juice; use at once. 761. Strawberry Pudding Groups M. F. S. P. St. Rub to a cream 1 cup sugar and 1 tablespoon butter; add the well-beaten yolks of 4 eggs, 2 cups bread crumbs, and 4 cups milk; pour into a buttered baking- dish and bake, covered, until firm. "Without taking from the oven (to prevent falling) spread quickly with 2 cups nice, ripe strawberries, sprinkle with sugar to suit taste, and cover with the whites of eggs beaten to a stiff froth with y^ cup powdered sugar; set back in in the oven until lightly browned. Eat cold, with cream. DESSERTS 261 762. Strawberry Souffle Groups M. S. P. F. Soak 1 box powdered gelatine in i/^ cup cold water for half an hour ; stir 1 cup sugar in 1 pint strawberry juice and boil three minutes ; while still hot, pour over the gelatine ; let stand until it begins to thicken, then whip with an egg-beater and allow to cool ; add 1 cup chopped strawberries; when firm, serve with whipped cream. 763. Toby Pudding Groups St. S.— M. F. Cut stale bread into cubes; fill a buttered mold nearly full and pour over it a glass of hot currant jelly; leave until it has set. Turn out and serve with whipped cream. 764. Whipped Cream Groups F. S. Have the cream, bowl and beater very cold. Turn the cream into the chilled bowl, add enough powdered sugar to sweeten slightly and whip quickly with a wire egg- whip; it will thicken immediately and be ready in five minutes. Flavor to suit taste and serve in any manner preferred. 765. Fruited Whipped Cream Groups M. F.— S. Whip 1 pint cream stiff, sweeten well, and stir into it lightly 1 cup whole strawberries, 1 banana, peeled and cut into dice, 1 orange, peeled and diced, and 1 262 NATURE CURE COOK BOOK cup finely minced pineapple. Serve very cold. As the fruits are very acid, the cream should be very Bweet. 766. Wonder Pudding Groups F. P.— M. Whip 1 pint cream, sweeten, flavor, and pour into a dessert-dish and decorate with the following mixture: Mix 1 cup peeled chestnuts with I/2 cup melted, un- sweetened chocolate, and put through a potato-ricer over the top of the whipped cream. SAUCES FOR PUDDINGS AND CUSTARDS 767. Caramel Sauce Groups S. F. St Rub 1 teaspoon flour into 2 cups sugar that has been bro^vned in the oven, add butter the size of a walnut (melted), then i/^ cup cream. Beat well, and cook in a double boiler, stirring frequently until the mixture has a waxy appearance. Remove from the fire and flavor with vanilla. 768. Cardinal Sauce Groups M. St.— F. Cook 1 cup of cherries, stoned, i/^ cup raisins and 1/2 cup pineapple, cut into cubes, in 1 quart of water until tender, then add the juice of 1 lemon, a little cornstarch dissolved in milk, 1 orange cut into cubes; sweeten to taste, and, if desired, add the well-beaten yolk of 1 egg. DESSERTS 263 769. Chocolate Sauce Groups S. F. P.— M. Heat 1 pint milk to boiling. In a separate pan, melt 2 ounces bitter chocolate, shaved fine, with 3 tablespoons sugar and about %, cup boiling water. "When perfectly smooth, add this to the milk and stir until well blended. Beat the yolks of 3 eggs with 3 tablespoons sugar, a pinch of salt and a little cold milk. Into this mixture pour slowly, with constant stirring, the boiling milk and chocolate. Return to the fire and let come to boiling, then set aside to cool. Stir occa- sionally until quite cold. Add 1 teaspoon vanilla. 770. Cream Sauce Groups F. S. Beat well 1 cup rich cream with powdered sugar to suit taste. Flavor with almond extract or grated blanched almonds, allowing 1 bitter almond to every ?.0. 771. Whipped Cream Sauce Groups F. S. Cream % cup butter with y^. cup sugar; set in boil- ing water and beat until frothy. Add 1 cup cream, which has been whipped very stiff. If a fruit flavor is desired, add 1 tablespoon grape or any other fruit juice. 772. Soft Custard Sauce Groups F. S. P.— M. Heat 2 cups milk in a double boiler. When scalding, pour it, a little at a time, into the yolks of 3 eggs beaten with 3 tablespoons granulated sugar. Put back 264 NATURE CURE COOK BOOK into the double boiler and let thicken, then flavor with vanilla and set aside to cool. 773. Foamy Sauce 1 cup granulated sugar, yolks of 3 eggs; stir con- stantly for ten minutes, or until it gets foamy; add 1 teaspoon vanilla or almond flavor. Serve at once. 774. Fruit Sauce Groups M. St. S. Take any desired fruit, cover with water and cook until tender; strain, thicken with a little cornstarch, and sweeten to taste. 775. Raw Fruit Sauce Groups M. S. Crush berries of any kind, one or more varieties, sweeten and serve with puddings or rice. 776. Grape Sauce Groups S. M.— St. P. Pick and wash Delaware grapes, add a little water and let cook about half an hour. Sweeten and let cool. Thicken with cornstarch if desired. 777. Ema's Hard Sauce Groups S. F. P. Rub 1/4 cup butter to a cream, add, gradually, 1 cup powdered sugar, alwaj'-s stirring in one direction, and the whites of 2 eggs. "When light and foamy, flavor with extract of vanilla and keep in a cool place until wanted. Grate a little nutmeg over the top. DESSERTS 265 778. Mock Maple Syrup Groups S. Dissolve brown sugar in boiling water. When cool, flavor with vanilla. 779. Nutmeg Sauce Groups S. F. P.— M. Rub 1/2 cup sugar to a smooth cream with 2 table- spoons butter. Add 1 egg, beaten very light, 1 table- spoon lemon juice, and 1 heaping teaspoon grated nut- meg. Beat well, then add 3 tablespoons boiling water. Place the dish in a pan of boiling water and keep stirring until the sauce is scalding hot, but do not let it boil. Cinnamon sauce may be made in the same manner. 780. Orange Sauce Groups M. S. F. — St. Dissolve % cup sugar in 1% cups boiling water. Thicken with 1 heaping tablespoon cornstarch, rubbed smooth in a little cold water. Let boil about ten minutes, then add the juice of 2 oranges and some of the grated orange rind, also a lump of butter the size of a walnut, and pour the mixture into the beaten yolk of 1 egg, stirring constantly until well blended. 781. Pudding Sauce Groups F. S. P. 1/2 cup of butter, 1 cup sugar, 1 egg, 1 teaspoon vanilla. Stir for fifteen minutes, and just before serv- ing add 2 tablespoons boiling water. 266 NATURE CURE COOK BOOK 782. Vanilla Sauce Groups S. F. St.— M. Rub 1 cup brown sugar into y2 cup butter, and stir in one direction until foamy. Add 2 tablespoons flour. "When well mixed, add enough boiling water to make the right consistency, and let boil about three min- utes, with constant stirring. Add the juice of ^ lemon and flavor with extract of vajoilla to suit taste. CEREAL FOODS Key to reference letters: St. (Starches). S. (Sugars). F. (Fats). P. (Proteids). M. (Mineral Elements). Cereal foods, on account of their great abundance, cheapness, keeping qualities and easy transportability, comprise, by far, the largest and most important part of human food. Some varieties of grains, corn, buck- wheat, or rice can be gro"VYn in almost any habitable locality on earth. However, grains and rice by them- selves are not well-balanced foods, as shown in our tables of food analysis. White Flour and Polished Rice Cereals contain large quantities of gluten (from eight to twelve per cent) which is equal in nourish- ing qualities to tiie protein of flesh foods. Further- more, they contain from one to two per cent of fats, and from 65 to 75 per cent of starchy food elements. The all-important mineral elements, however, are rep- resented in small quantities only, from eight to thir- teen parts per thousand, and the larger part of these is lost in the refining process in the mill in order to comply with the fashionable demand for white flour and white rice. This foolish but almost universal custom necessi- tates not only the removal of the mineral salts which are located in and under the hulls, but also of a large proportion of the gluten, which is equal in nourishing 267 268 NATURE CURE COOK BOOK value to meat; worst of all, it involves the loss of the Vitamines (see pages 13, 14). The white flour and polished rice of commerce, hav- ing been robbed of their mineral constituents in the milling process, contain only from one to three parts per thousand of mineral elements. Just think of the wasteful foolishness of this prac- tice! The valuable gluten and mineral salts go into the bran and help to build up the healthy, powerful bodies of our domestic animals, while man, the ' ' Crown of Creation, ' ' grows dyspeptic, anaemic, thin and nerv- ous on the white, starchy flour, robbed of its most im- portant elements of nutrition. Furthermore, it is well to consider how this foolish practice contributes to the high cost of living; the protein-gluten of the grains, which costs from two to three cents per pound, or less if gi'ound at home, is discarded in the bran, and in place of it, meat-protein, contaminated by all the morbid matter and systemic poisons of the animal carcass, is bought in the butcher shop at the cost of 10 to 30 cents per pound. Government investigation of the dreadful beri-beri disease, which since the American occupation has in- creased to an alarming extent in the Philippines and Hawaiian Islands, has revealed the fact that this dis- ease is caused by the consumption of polished rice. When the patients suffering from this malady are given even small quantities of the "polishings" of the rice, which contain the "Vitamines" of the cereal, they recover quickly. While our "polished" white flonr cannot be held directly responsible for such a serious disease as beri- beri, it is difficult to tell how much it has to do with the creation of the manifold ailments from which the CEREAL POODS 269 civilized portion of humanity is suffering. Surely, the discovery of the cause of beri-beri should be a strong warning against ''polishing" our grains in a similar manner as the rice. "We may safely assume that the Great "Wisdom which created this wonderful human body knows also how to feed it, and that, therefore, the safest way is to consume foods as nearly as possible in the forms in which they come from Nature's hands. If food has to pass through the processes of cooking, spicing, fer- menting and chemical treatment before it becomes edible and palatable, it is not a natural food. The Structure and Chemical Properties of a Kernel of Wheat To illustrate the fatal mistakes which are made in the production of "super-fine" white flour and other artificial cereal-food products, we give below the dia-. gram of a wheat kernel, greatly enlarged. This illus- tration is taken from "The Foundation of All Eeform," by Otto Carque, an excellent little treatise on the diet question. The outer layer, 1, is the hull, or tough, outer coat- ing, which, broken up into fine, bran particles, fur- nishes necessary bulk in the digestive tract. The par- ticles of ground hull in the whole grain meal, act as a splendid stimulant to the peristaltic movements of the bowels. They also sem^e to keep the starchy con- stituents of the grain from forming lumpy masses in the digestive tract. They separate the starchy par- ticles so that the digestive juices can better penetrate and digest the starchy and protein mass. For these reasons whole grain bread and cereal preparations act 270 NATURE CURE COOK DOOK as natural laxatives, while bread and pastry made from white flour, together with meat, coffee, tea, strong spices and condiments are the most prominent causes of indigestion and constipation. What little the kernel of grain possesses of the all- important positive mineral salts of iron, lime, sodium, potassium and magnesium and the Vitamines, are con- tained in and under the hull. The black, powdery deposit underneath the hull also consists of mineral elements. It is the mineral salts which give textile strength and toughness to the hulls of grains and to the pro- tecting skins and rinds of fruits and vegetables, and, therefore, when tender and palatable, these should al- ways be eaten together with the inner, meaty parts of the foods. Layers 2 and 3 contain nitrogenous matter and are rich in the alkaline, mineral salts of silicon, phosphorus and potassium, which build bones and teeth. In layers 4 and 5 we find a cerealine substance which gives color and flavor to the kernel. Layer 6 consists mostly of gluten, while the interior, white body (7) is made up principally of starch. CEREAL POODS 271 Eight is the germ which contains the life-principle, and valuable, easy-soluble organic salts. The germ also contains the natural ferments of the grain which, under the influence of moisture and warmth in the soil, change the starchy and proteid materials into sugars and peptones, which serve as food for the growing stalk and roots, in like manner as the substance of the egg serves as food for the growing chick. Diastase is the ferment which changes starch into dextrine and sugar, and peptase is the ferment Avhich changes proteid into proteose and peptones. From all the brands of flour manufactured in the modern roller mills, the germs have been removed, be- cause otherwise the flour or meal will quickly deterio- rate, ferment and breed maggots, due to the action of the live ferments in the germ. These ferments, how- ever, perform the same work as the digestive juices in the system. Therefore, by depriving the flour of ^he germs, its keeping qualities are improved, but on the other hand it is robbed of the most valuable fer- ments, which greatly facilitate the digestion of the starches and proteins. In the preparation of white flour, laj'ers 1, 2, 3, 4, 5, 6, and the life germ with its valuable salts and fer- ments, are removed, leaving a product which has been robbed of its most valuable constituents and finest qualities and which, therefore, is unfit for food. In the preparation of bread from such devitalized flour, the live-organic mineral salts must be replaced by the inorganic table salt, and the organic ferments, diastase and peptase, must be replaced by yeast, soda, alum, cream of tartar, and other harmful, mineral baking powders. 272 NATURE CURE COOK BOOK Bohemian Rye The ordinary rye flour, the so-called Bohemian rye, is made on the same principle as white flour, that is, much of the gluten, the hull, and the organic salts have been removed in the milling process. Further- more, this brand of flour is frequently mixed with infe- rior white flour, which, on accoimt of its dark color,' cannot be sold as such. Rye Meal The rye meal from which the Germans prepare their dark rye bread, if ground in an old-fashioned stone- burr mill, contains all the constituents of the rye, and is, therefore, good material for our health bread. Graham Flour The original graham flour, as advocated by Dr. Syl- vester Graham, was made of the entire wheat, but the graham flour of commerce as now sold, is usually pre- pared by mixing bran with shorts. Whole Wheat Flour Many of the so-called whole wheat flours are not whole wheat in fact. While they contain the starchy and glutenous parts of the cereals, — the hulls, and with them the mineral salts, have been removed in the mill- ing process, under the mistaken idea that the hulls of cereals are too coarse and irritating and therefore in- jurious to the digestive tract. This is in line with much other "wisdom of the schools," which presumes to know better what is good for beast and man than Mother Nature. CEREAL POODS 273 Gluten Flour From the viewpoint of our low protein diet, gluten flour and protose are positively dangerous. They are the concentrated extracts of the gluten or proteid mat- ter of grains, legumes and nuts. Gluten flour is highly recommended to people suffer- ing from diabetes. We, however, hold that a high pro- teid diet is much more dangerous in diabetes than a diet containing moderate amounts of starches and sugars. Functional diabetes is caused largely by the clogging of the capillary circulation with uric acid and other morbid materials, produced in the digestion of proteid food. This will be more fully explained in the next following volume of this series, entitled, "Natural Dietetics." Protose Protose is an extract of the protein materials of grains, legumes, and nuts, even more concentrated than gluten flour, and therefore a more unbalanced food and more dangerous to health. Such artificially unbalanced food products, if used at all, must be taken together with liberal proportions of the food of the mineral group, (V). From the foregoing it becomes apparent why it is almost impossible to buy in the open market a genuine whole grain flour or meal. Practically the only way to obtain flour which eon- tains all the constituents of the grain, is either to pro- cure it from an old-fashioned stone-burr mill, or to grind it at home fresh for daily use, on one of our small hand-grain mills, which we sell at $4.50 each, F. 0. B. Chicago. 274 NATURE CURE COOK BOOK Breakfast Foods Freshly ground or cracked grains not only make the best bread, but also delicious mushes and gruels. Of the many cereal and breakfast foods on the market, those are the best which are made of the whole of the grain, such as shredded wheat biscuit and com flakes. We avoid the use of pre-digested foods. CEREALS. 783. Barley Mush Groups St. P. — M. 1 cup barley meal, 5 cups boiling water, salt to taste ; cook same as oatmeal, in double boiler. 784. Cereal and Berries Groups St. M. F, P. A dish of toasted corn flakes, or any of the prepared cereals, covered with fresh strawberries or raspberries, with plenty of cream, makes a most palatable breakfast or luncheon dish. 785. Corn Meal Mush Groups St. P.— M. To 1 quart boiling water add 1 teaspoon salt and 1 cup corn meal; sift meal in gradually, then cook in double boiler at least thirty minutes, or cook several hours in fireless cooker. 786. Graham Flour Mush Follow directions for making Com Meal Mush, as above. CEREAL FOODS 275 787. Oatmeal with Dates or Figs Groups St. p. S. F. M. Add 1 tablespoon seeded and chopped dates, or stewed minced figs, to each portion of well-cooked oat- meal. Serve with cream. 788. Whole Wheat Groups St. P. M. Soak whole wheat several hours in cold water; bring to boil and cook about fifteen to thirty minutes, accord- ing to amount to be cooked ; add a little salt, then put in fireless cooker and finish cooking, or steam in double boiler. 789. Whole Wheat Mush Groups St. P. M. Grind the desired quantity of whole wheat; to 1 cup whole wheat meal add about 5 cups boiling water, salt to taste; sift meal through the fingers into boiling, salted water, and cook fifteen to twenty minutes on top of stove, then finish cooking in fireless cooker or in a double boiler. BEEADS Key to reference letters: St. (Starches), S. (Sugars). F. (Fats). P. (Proteids). M. (Mineral Elements). A good whole grain bread is the very foundation of a rational vegetarian diet. "We soon realized this when we first tried to live on a vegetarian diet, and when we entered upon the Sanitarium work. "We tried certain brands of so-called ** whole-wheat flour," but found that while they contained the gluten- 276 NATURE CURE COOK BOOK ous and starchy parts of the grain, they were entirely lacking in the bran, and, therefore, in the long mn, entirely unsatisfactory. We then tried graham flour, and found that the bread made from it was dry and straw-like in flavor. We found that the common (Bohemian) rye flour was prepared in a similar way to the common white wheaten flour, and that it suffered from the same disadvantages. The German whole rye "Pumpernickel" bread is pre- pared by sour fermentation, and therefore tends to sour the contents of the digestive tract. We also tried various whole grain unfermented "health breads." Most of these were coarse, unpala- table, tough and lumpy, and we found that our patients as well as ourselves could not use them for some length of time without experiencing detrimental effects on the digestive organs. In short, we found that all the popular brands of flour and the various kinds of bread made from them, were lacking in some important constituents and were not as palatable and digestible as w^e desired. We then proceeded to try the Golden Mean, and to combine the best qualities of different kinds of flours and meals into one perfect palatable and wholesome bread, and we believe that we have succeeded in solving the prob- lem. The bread that we have now been using uninter- ruptedly for many years has satisfied all demands as to pleasantness of flavor and perfect digestibility. In making our "staff of life," we have wandered away from the straight and narrow path of simon-pure vegetarianism to such an extent as to leaven our bread with real yeast or with some of the sponge of the last baking. (See Fermented Bread, pages 455 to 459.) CEREAL FOODS 277 The bread is made in the following manner: Take Yq white flour for sponge, set with good yeast or with dough from last baking (kept sweet under ice) ; when this sponge has sufficiently risen, work into it care- fully Ys whole grain or graham flour and % rye meal (not the ''bohemian" rye flour). Raise and bake slowly. This bread combines the lightness of white flour with the glutenous qualities and organic salts of graham bread, and the wliole rye imparts to it a sweet, rich flavor which cannot be obtained from any other kind of flour. The worst dyspeptics seem to digest and assimilate this bread better than any other kind. Americans, who have never been accustomed to coarse, -dark bread, almost without exception like it and soon cannot do without it. It happens continually that one of our patients takes home our bread for his own use and within a few weeks he reports that everybody in the house is eating it with relish and satisfaction. 790. Dr. Lindlahr's Health Bread Groups St. P.—M. F. S. Take M^ each of white flour, graham flour and rye meal (not the ordinary Bohemian rye flour, but the coarse pumpernickel meal which contains the whole of the rye, including the hull). Make a sponge of the white flour in the usual manner, either with good yeast or with leavened dough from the last baking, which has been kept cold and sweet. When the sponge has risen sufficiently, work the graham flour and rye meal into it. Thorough kneading is of importance. Let rise slowly a second time, place in pans, and bake slowly un<-il thoroughly done. 278 NATURE CURE COOK BOOK 791. Bread That Will Last Croups St. P.— S. F. Make a sponge in the evening by adding a cake of yeast foam (which has previously been softened in a little water) to a batter made from 1 tablespoon mashed potatoes and a pint of water in which the potato has been boiled, with sufficient good bread flour stirred in so that the batter will drop from the spoon, not run as liquid. Let this rise in a warm place after giving it a good beating. (The lighter it gets the better.) Then add a pint of lukewarm water, 1 teaspoon salt and 1 teaspoon sugar, also a little oil. Knead Avith the hands until when poked with the finger tip it seems elastic and does not stick to the finger. Cover and let rise over night in a warm place, 75 degrees. In the morn- ing turn out on a board and pound with a potato masher for twenty minutes, working in as much flour as possible. Roll and cut into two-inch squares, place on a greased baking sheet, such as cookies are baked on, and let rise until nearly twice their height, or until very light. Bake in a moderately hot oven about half an hour, then leave in the warming oven or about the stove somewhere to dry out thoroughly for a day or two. Keep in a dry place. When wanted, roll over once or twice in cold water, drain carefully, place in a hot oven and in a few min- utes it will puif up much larger and seem like freshly baked bread. This will keep indefinitely if kept per- fectly dry. 792. Oatmeal Bread Groups St. S. F. P. 2 cups oatmeal, 3 cups white flour, 1 cup molasses, ^ cup broken nut meats, I/2 cup sugar, 1 yeast cake. CEREAL FOODS 279 Mix well ; let raise until light, then put in greased pans and let raise again. Bake in a moderate oven about one hour. Be careful it is thoroughly done. This bread does not require kneading, simply mix well. 793. XJnfermented Fruit Bread Groups St. S. F. P. M. Soak 1 quart cracked wheat in 1 quart water over night ; in the morning add 1 cup dates and 1 cup figs, cut fine, 1 cup nuts, chopped, 1 cup apples cut into cubes, 2 cups raisins, i'2 cup olive oil, 2 cups honey and a little salt; knead thoroughly and shape into loaves. Steam two to three hours, then dry in the oven about thirty minutes. 794. Unfermented Sweet Bread Groups F. P. St. S. M. Grind 1 pound raisins ; mix with 1 quart warm water, V'z cup olive oil, a little salt, and enough ground wheat to make a \<ivy stiff batter; mix thoroughly and let stand over night; in the morning add I/2 cup chopped nuts, 2 well-beaten eg'gs, and a little flour; knead a few minutes ; let stand about one hour. Bake in a very slow '>ven two or three hours, or steam and dry in the oven. 795. Bread Sticks Groups St. P. When bread dough is ready to be placed in the pans, reserve some of it, roll into sticks about three-fourths of an inch thick and four inches long. Drop them in strong boiling salted water; boil two minutes, lift out on pans, and bake immediately in hot oven until golden brown. 280 NATURE CURE COOK BOOK 796. Whole Wheat Bread Groups St. P. S. M. Take 2 cups milk and 2 cups boiling water into which 1 teaspoon each of salt and sugar has been stirred. When the mixture is about blood warm, add V2 yeast cake dissolved in warm water; stir in quart of whole wheat flour, or enough to make a good batter; beat hard for five minutes, then add enough flour to make a dough that can be handled. Knead ten minutes on floured board and set to rise for three hours; knead five minutes longer, make into loaves and set them to rise. When light, bake. HOT BBEABS 797. Almond Meal Gems Groups P. F. S. — M. Add to the well-beaten whites of 2 eggs, 1 teaspoon lemon juice, 10 tablespoons almond meal ; beat together thoroughly, drop into slightly heated gem irons, and bake fifteen minutes. 798. Bran Biscuits Groups St. P. S. M.— r. To 1^ cups bran and IV2 cups whole wheat flour, add 2 teaspoons baking powder, a little salt and sugar, and 3 tablespoons shortening. Moisten with sufficient milk to form a soft dough. Roll out half an inch thick, cut in small biscuits, and brush over with melted but- ter. Bake about twenty minutes in a hot oven. CEREAL FOODS 281 799. Bran Bread Groups St. P. M. S. F. Boil for twenty minutes 2 cups bran moistened well with cold water. "When luke warm, add 2 cups white bread sponge, % cup molasses, 1 cup raisins, 2 table- spoons melted butter; mix, and stiffen with bran. Let raise, then put into pans. Raise again and bake one hour. 800. Bran Gems (1) Groups St. P. F. S. M. 1 cup sour milk, yo teaspoon soda dissolved in hot water, 1 tablespoon sugar, 2 tablespoons white flour, 1 tablespoon melted butter, a pinch of salt, and bran enough to make a thick dough. Bake in well-buttered gem pans until done. 801. Bran Gems (2) Groups St. P. F. S. M. 1 cup sweet milk, 1 teaspo.on baking powder, 1 table- spoon sugar, 1 tablespoon melted butter, 2 tablespoons white flour, a pinch of salt, and bran enough to thicken. Bake in well-buttered gem pans. 802. Bran Mufflns (1) Groups St. P. F. S. M. 1 cup flour, 2 cups bran, 1 teaspoon baking powder, 2 tablespoons syrup, 1 well-beaten egg, a little salt, and milk enough to make the batter soft. Beat together until well mixed. 282 NATURE CURE COOK BOOK 803. Bran Muffins (2) Groups St. P. F. M. S. 2 cups bran, 1 cup white flour, 1 cup sour milk, a pinch of soda dissolved in a little hot water, 1 table- spoon molasses, 2 tablespoons melted butter. Mix in- gredients well and fill into muffin pans. Bake fifteen minutes. 804. Brown Bread Muffins Groups St. P. F. 3VL Break into bits sufficient stale whole wheat bread to fill a quart measure. Cover with 1 pint cold milk and soak until soft. Beat to a smooth paste, add the well-beaten yolks of 3 eggs, 1 tablespoon melted but- ter, and % cup graham flour mixed with 1 teaspoon baking powder; fold in the well-beaten whites of the eggs. Bake in muffin pans twenty minutes in a quick oven. 805. Com Bread Groups St. P. F. M. S. 1 cup com meal, 1 cup flour, 1 cup sour milk, i/^ cup brown sugar, 1 tablespoon melted butter, i^ teaspoon soda dissolved in a little hot water, 2 eggs. Sift dry ingredients; separate the eggs, adding yolks to the mixture; just before baking, add the stiffly-beaten whites. 806. Cream Bolls Groups St. P. F. IS. Put 2 cups cold water into a bowl ; beat with an egg beater until it bubbles, then add enough graham flour CEREAL FOODS 283 to make a very stiff dough ; add a little salt and 2 well- beaten eggs; knead thoroughly and shape into rolls; set in coo] place two hours, then bake. For variety, nuts or raisins may be added. 807. Graham or Bran Biscuits Groups St. P. F. M. S. 4 cups graham flour, or 2 cups bran and 1 cup flour, 2 cups buttermilk, 1 teaspoon salt, V2 teaspoon baking soda, 14 cup brown sugar, 14 cup boiling water, 1 table- spoon melted butter and 1 egg; dissolve the soda in hot water, add to the buttermilk, then add flour, butter, salt, sugar and egg. Beat well and bake. 808. Pop-Overs Groups P. St. F.— S. M. 1 cup milk, 1 egg, 1 cup flour, pinch of salt; beat ingredients thoroughly for three minutes with an egg- beater; put in hot buttered muffin pans and bake in a moderate oven half an hour. LEGUMINOUS POODS Key to reference letters: St. (Starches). S. (Sugars). F. (Fats). P. (Proteids). M. (Mineral Elements). The principal representatives of this class of foods are peas, beans and lentils. They are also called pulses. These foods are exceedingly rich in proteid and starchy materials. "While the costliest beefsteak contains from 70 to 75 per cent of water, and very unclean water at that, the pulses contain only about 10 per cent water, with all the rest solid nourishment. While meat con- tains about 20 per cent proteid, the pulses contain from 20 to 25 per cent proteid and in addition to that from 50 to 54 per cent of starches. It is the very wealth of these foods in the negative, acid-forming proteid and starchy elements, which, like the cereals, make them at the same time, next to meat, the greatest of danger foods. The proteid materials of the pulses are made up of six elements, carbon, oxygen, hydrogen, nitrogen, phos- phorus and sulphur. In the digestion and other vital processes in the system these food materials are broken down, and the elements composing them form many kinds of poisonous acids, alkaloids and ptomaines. On the other hand these foods are very poor in the acid binding and eliminating positive mineral elements. Almost all diseases arising in the human organism are caused originally by the accumulation of these morbid materials. The effect of these poisons has been described in the 284 LEGUMINOUS POODS 285 chapter entitled "Acid Diseases," in "Nature Cure," and in Part II of this volume. Young peas and beans, however, as long as they are in the pulpy, juicy stage, are low in proteid and starchy materials, but rich in sugar and the positive alkaline mineral elements. As the ripening process proceeds, a great chemical change takes place, — a con- siderable percentage of the mineral elements recede into the leaves and stalks of the plant, while the seed greatly increases in protein and starchy elements. Therefore, sweet, young, juicy peas and beans belong to Group V (mineral group), while the ripe and hard- ened pulses belong to Groups I (starches) and IV (pro- teids). In view of the fact that the pulses and cereals possess about three times the amount of nourishing materials in comparison to meat, the popular belief in the extraor- dinary nourishing qualities of meat seems pure super- stition. As stated before, the danger in the cereals and legu- minous foods lies in their being too rich in the proteid and starchy elements. This becomes more apparent when we compare these food classes with our standard food, the milk. We find that milk, which nature pro- vides as food for the newborn and growing animal, contains only 4 per cent of proteid and 5 per cent of sugar, while the pulses contain about 25 per cent of proteid and 60 per cent of starches. Still we would expect that the young and growing animal and human bodies need much more of the cell and tissue building proteid than the full-grown and completed adult body. On account of their great richness in the negative, acid-forming proteid and starchy materials, the pulses and cereals must always be combined with the foods 286 NATURE CURE COOK BOOK of the fifth (mineral) group, which are low in proteids and starches and run comparatively high in the posi- tive mineral elements, which neutralize and eliminate the poisonous acids and alkaloids produced by the nega- tive acid-forming foods. Do not use vinegar with the pulses; always use lemon juice. The latter is rich in the positive mineral elements, while vinegar is entirely devoid of them, and being a strong antiseptic, retards the digestion of the already heavy pulses. NUTS Nuts are the richest of all foods. They contain only about 5 per cent water, while the highly priced meats contain from 70 to 75 per cent water. Nuts contain about 17 per cent of proteid, many times more than Nature's standard in the milk (4 per cent), and in addi- tion to this from 50 to 75 per cent of fat. For these reasons nuts should be used sparingly only, and always in connection with foods of the fifth group. Considering the great richness of the nuts, in pro- teids and fats, it is no wonder that people complain about "nuts not agreeing with them," especially when eating a large amomit of them after a heavy meal of meats and other foods. In the natural diet, nuts, pulses and cereals are used in place of meat, not with meat. The cocoanut differs from other nuts in that it con- tains less fats and proteids and more organic salts. The meat of the cocoanut, together with its milk, comes nearer to the chemical composition of human milk than any food product in existence. Some vegetarians allow peanuts a prominent place in their diet. But this is a mistake, since peanuts con- tain a higher percentage of proteid (33 per cent) than . LEGUMINOUS POODS 287 almost any other article of food, and also considerable xantheins, which have the same deleterious effects upon the system as an excess of uric acid. Pignolia or Pine nuts, though very rich in proteids and fats, seem to be more easily digestible than most other nuts. We have always found them a most valu- able food for people with weak digestion. PEAS, BEANS AND LENTILS 809. Baked Beans with Tomatoes Groups St. P. M.—S. Soak 1 quart of navy beans over night, cover with fresh, cold water and cook one hour. Place in a stone crock, add 3 cups tomatoes, 2 tablespoons sugar, 2 tea- spoons onion juice, seasoning to taste, and place in a slow oven. Cover and bake four or five hours, then remove cover and brown. 810. Lima Beans Groups St. P. — M. Wash lima beans and let soak over night. Cook in enough water to cover until tender; add butter, salt, and chopped parsley. 811. Navy Beans and Prunes Groups St. P. M.— F. Wash and soak 1 quart of navy beans over night. Cook in water enough to cover for about two hours, then add 2 cups prunes which have been soaked over night, and stoned. Let cook until tender, season, add the juice of 1 lemon and a generous piece of butter. 288 gATUBE CURE COOK BOOK 812« Mexican Chili Groups St. P. M.— F. Soak 1 pint of Mexican beans over night; put on to cook with sufficient cold water to cover. When about half done add 2 green peppers, chopped fine, 2 Spanish onions, and 6 large tomatoes. Cook slowly until ten- der ; season and add a generous piece of butter. 813. Lentil Croquettes Groups St. P. M.— F. Eun cooked lentils through a vegetable grinder ; add 1 chopped Spanish onion, y^ grated nutmeg, ^ cup cream, seasoning, 2 eggs, and cracker crumbs to make the right consistency j shape into croquettes and fry in butter. 814. Lentil Souffle Groups St. P.— M. Make a thick lentil puree ; to 1 cup of puree add the stifflj'-beaten whites of 2 eggs ; bake in a moderate oven about half an hour j serve at once. EICE, MACARONI, SPAGHETTI Key to reference letters: St. (Starches). S. (Sugar*). F. (Fats). P. (Proteid