SANITARIUM HEALTH FOODS. 143
Granose Dumplings. — Pare and remove the cores from quickly
cooking tart apples. Fill the cavity with sugar. Moisten dry
granose with cream✪ Granose Dumplings sufficiently so that it can be pressed around
the prepared apple the same as dough, and bake until the apple
within the dumj^ling is tender. Serve with cream.
Grauose Dumplings with Nut Meal. — Prepare the apples as
previously directed. Mix two spoonfuls of nut meal with each
cup of granose, and moisten with water or the juice of stewed
api)les sufficiently so that it can be pressed about the prepared
apple. Bake, and serve with a dressing prepared by thickening
the juice of apples with a little corn-starch or browned flour, and
sweetened to taste with sugar previously flavored with lemon.
Granose Drop Cakes. — Beat the yolks of two eggs, one third
of a cup of sugar, and two tablespoonfuls of bromose together to
a cream. Stir in lightly the well-beaten whites of the eggs and
two cups of dry granose✪ Granose Drop Cakes. Drop in small spoonfuls on a tin, and
bake fifteen or twenty minutes.
Granose Shortcake. — Cover the bottom of a shallow pudding-
dish with a thin layer of dry granose, add a layer of fresh straw-
berries✪ Granose Shortcake, chopped and slightly sweetened, then a second layer of
granose. Fill the dish thus with alternate layers of granose and
berries. Set awaj^ in a cool place for an hour, when it will be
ready to serve. Cut in squares. No dressing is required, but it
maj' be served with cream, if desired. This is a delicious dish,
and one which is as wholesome as delicate. Raspberries and
other small fruits mav be used in the same manner.
GRANOSE BISCUIT.
These may be served cold or warm, with milk or
cream; used as toast for poached eggs, asparagus, and
fresh fruits mashed and sweetened to taste; or they
may be served with hot stewed fruits or fruit juices
poured over them. They are an excellent accompani-
ment for hot soups of all kinds.
144 EVEBY-DAY DISHES.
CRYSTAL WHEAT.
Crystal Wheat is a preparation of wheat in which
the entire kernel is preserved, the grain having been
subjected only to processes of thorough cleaning, with-
out the removal of any portion of the bran or the sac-
rifice of any of its nutritive elements. In the process
of manufacture the grain is exposed to a cooking heat
for several hours, so that it is thoroughly cooked. The
simple addition of water, with a little heat for a length
of time sufiicient to give the particles an opportunity to
absorb the necessary amount of moisture, is all that is
necessary to prepare it for the table^
RECIPES.
Crystal Wheat.— Into a pint of boiling water in the inner
cup of a double boiler, sprinkle an equal measure (one pint)
of crystal whea✪ Crystal Wheatt. Stir until it becomes thickened ; then place
in the outer boiler, in which the water should be activelj'
boiling, and cook for half an hour or longer. Serve with cream,
fruit juices, stewed fruits, or the lentil dressing mentioned on
p. 148. Crystal wheat may be equally well cooked by placing the
required quantity of both water and grits, measure for measure,
in a stone baking-jar or kettle, and covering and baking in the
oven for one half to three quarters of an hour.
Page 91 · 4 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Granose Dumplings. — Pare and remove the cores from quickly cooking tart apples. Fill the cavity with sugar. Moisten dry granose with cream sufficiently so that it can be pressed around the prepared apple the same as dough, and bake until the apple within the dumpling is tender. Serve with cream.
Granose Dumplings with Nut Meal. — Prepare the apples as previously directed. Mix two spoonfuls of nut meal with each cup of granose, and moisten with water or the juice of stewed apples sufficiently so that it can be pressed about the prepared apple. Bake, and serve with a dressing prepared by thickening the juice of apples with a little corn-starch or browned flour, and sweetened to taste with sugar previously flavored with lemon.
Granose Drop Cakes. — Beat the yolks of two eggs, one third of a cup of sugar, and two tablespoonfuls of bromose together to a cream. Stir in lightly the well-beaten whites of the eggs and two cups of dry granose. Drop in small spoonfuls on a tin, and bake fifteen or twenty minutes.
Granose Shortcake. — Cover the bottom of a shallow puddingdish with a thin layer of dry granose, add a layer of fresh strawberries, chopped and slightly sweetened, then a second layer of granose. Fill the dish thus with alternate layers of granose and berries. Set away in a cool place for an hour, when it will be ready to serve. Cut in squares. No dressing is required, but it maj' be served with cream, if desired. This is a delicious dish, and one which is as wholesome as delicate. Raspberries and other small fruits may be used in the same manner.
GRANOSE BISCUIT.
These may be served cold or warm, with milk or cream; used as toast for poached eggs, asparagus, and fresh fruits mashed and sweetened to taste; or they may be served with hot stewed fruits or fruit juices poured over them. They are an excellent accompaniment for hot soups of all kinds.
CRYSTAL WHEAT.
Crystal Wheat is a preparation of wheat in which the entire kernel is preserved, the grain having been subjected only to processes of thorough cleaning, without the removal of any portion of the bran or the sacrifice of any of its nutritive elements. In the process of manufacture the grain is exposed to a cooking heat for several hours, so that it is thoroughly cooked. The simple addition of water, with a little heat for a length of time sufiicient to give the particles an opportunity to absorb the necessary amount of moisture, is all that is necessary to prepare it for the table.
Crystal Wheat.— Into a pint of boiling water in the inner cup of a double boiler, sprinkle an equal measure (one pint) of crystal wheat. Stir until it becomes thickened ; then place in the outer boiler, in which the water should be activelj' boiling, and cook for half an hour or longer. Serve with cream, fruit juices, stewed fruits, or the lentil dressing mentioned on p. 148. Crystal wheat may be equally well cooked by placing the required quantity of both water and grits, measure for measure, in a stone baking-jar or kettle, and covering and baking in the oven for one half to three quarters of an hour.
Records on this page
Granose DumplingsGranose Drop CakesGranose ShortcakeCrystal Wheat