Mazdaznan encyclopedia of dietetics and home cook book

The old-fashioned oatmeal, rolled and flaked oats, barley and wheat are in many respects more commendable than the predigested foods or toasted preparations. Rolled wheat and oats put in the oven to dry, but not toasted, will prove a more palatable dish than any of the scientifically prepared dishes and better than steamed cereals. People advanced in years should have their grains and cereals malted or soaked in water for three to more hours, in accordance to season and climate, and boiled for two to five hours, using with the dish a fair quantity of white syrup and sweet cream. Particularly good in generative troubles. Fresh-ground wheat with cream will prove a better dish to correct peristaltic movements than any pills or potions known. When eating grains prepared or unprepared a quantity of fruit or fruit juices should be combined. Avoid sugar on cereals, especially when milk or cream is used, as their mixture causes rapid fermentation and produces dyspepsia. If you require sweets, use sweet fruits. BABY FOOD. Wheat will make an excellent baby food where mother's milk is deficient or scant, and remember that however good the prepared, bottled foods may be, nothing can come up to a freshly prepared article, free from the suggestions of factory hands. Take one-half cup of wheat, soak it in one-half cup of water and as soon as all the water is absorbed boil slowly or steam in one quart of water and when well done, mash thru a colander and return to fire, the gruel as well as the remainder in colander. Add one saltspoonful of salt, and one pint of thoroly sweetened milk, about three tablespoonfuls of sugar to the quart of milk and let it slowly come to a simmering point. Now pass thru a sieve and a cheesecloth. May be administered in a nursing bottle. Will also prove an excellent food for invalids. If patient or babe is found very poorly in health, add to the above, at the time the milk is being added, the flour of ten finely grated blanched almonds. The almonds are blanched by pouring boiling water on them, and after a few minutes the skin will come off by simply pressing them thru the fingers. Dry them immediately and after a few minutes pass them thru a nut grater, not a grinder. STEAMED WHEAT. Take a cupful of whole wheat and soak for several hours or over night, if in winter. During summer soak for four hours only. Soak only in as much water as the wheat will absorb. Put it into a fine wire sieve and place the sieve over a kettle of boiling water, covering the pot so the steam will pass through the sieve containing wheat. One minute of steaming is all that will be necessary to give the wheat a most delicious flavor and taste. Eat with oil or cream, or with ground nuts. PLAIN DISH. Wheat soaked over night and boiled from four to seven hours over a slow fire until popped open, eaten with cream or oil, proves to be one of the most nourishing dishes. A bowlful of this wheat will prove more satisfactory than all the scientifically prepared dishes on the market ten times in quantity, besides you know you are eating pure food. PLAIN WHEAT DISH.