Mazdaznan encyclopedia of dietetics and home cook book

Soak one cupful of whole wheat for six to eight hours in just enough water to cover the amount. Put into a fine sieve that can be hung over a kettle of steaming water, so the sieve does not touch the water. Allow to steam for five minutes. Butter thoroly, salt and serve with fruit juices or sauces or cream. CREAM TOAST. Make a cream by adding to one quart boiling milk one tablespoonful white flour blended with sufficient cold milk to form a smooth paste; boil until smooth and creamy, stirring constantly. Add a little salt and one teaspoonful cocoanut butter. Toast a number of slices of white bread to a golden brown in a moderate oven, pour over each piece separately sufficient boiling water to soften, drain and lay on plates and cover with the cream. Very delicious and a splendid dish for convalescents. SHREDDED WHEAT. Brown the biscuits in slow oven, break with rollingpin or grind in mill. Serve with milk or cream. The addition of almond or walnut butter will greatly improve the flavor. Obese persons should eat such preparations without cream or nuts. FARMERS' RICE. To one cupful of whole-wheat flour add pinch of salt, one teaspoonful of sugar and sufficient cold milk to form dry rivelings ; add milk slowly and work with spoon by rubbing to prevent formation of large lumps. One beaten egg may be used instead of milk. Put two quarts milk in graniteware pan, set on fire and when boiling point is reached, stir rivelings in slowly. Boil slowly fifteen minutes, watching carefully to prevent burning. Very nutritious and greatly appreciated by all having unperverted appetites. GRAINUTTA. Cut into thin slices stale whole-wheat and rye bread; remove the crust, using inside of bread only. Allow it to dry out thoroly, then put into moderate oven and allow both sides to become a dark-yellow color. When cold, grind or roll to medium fineness. Sack or put in jars and keep in dry place. Before serving, place into moderate oven for a few minutes. Serve with nut food or cream. Use two-thirds of wheat to one-third rye bread. The outside crust can be preserved for making symposia. CONDIMENTS AND SPICES. Great danger attends the frequent use of stimulating condiments, and the digestive organs may be so habituated to their presence that plain food seems insipid. Such conditions cause a perversion of the appetite, and a long train of evils follow. Spicy condiments afford no nutrition and are not essential to the process of digestion in a healthy state of the system. Tho they may in some cases assist the action of a debilitated stomach for a time, yet their continual use never fails to produce a weakness of that organ, the effect being the same as that of alcohol or other stimulants — present relief at the expense of the future suffering. Black and white peppers and nutmegs are active poisons and produce dangerous results, even in small quantities. Use as a medicine only and in season. Horseradish and mustard are first cousins, and are not harmful if used occasionally. Should be used with milk or in dressings. Cloves, allspice, mace and cinnamon should be used sparingly. Red pepper, ginger and salt have medicinal properties and their use in moderate proportions is very beneficial.