Mazdaznan encyclopedia of dietetics and home cook book

Vinegar should not be used, as the acetic acid which it contains is highly injurious to the delicate lining of the stomach. Only on rare occasions vinegar made from sour red wine or sound apples, and boiled before using, may prove beneficial. As a disinfectant vinegar is of great value. Bathe body with vinegar and water in equal proportions in cases of fever. In food use lime or lemon juice. The use of savory herbs, such as thyme, parsley, sage, sweet marjoram, mint, garlic, leek, shives, yarrow, and caraway, celery, and dill seeds in soups, salads, sauces, etc., are very beneficial and act as a very mild stimulant. The following spices, if used sparingly, will prove beneficial, and when combined with fruits : Cinnamon, mace, saffron, nutmeg, cloves, allspice, citron, lemon, orange, vanilla and other fruit flavoring extracts. Savories should be avoided as much as possible. CROQUETTES. CHEESE. To two cupfuls grated cream cheese add one-half cupful peanutta (recipe will be found under head of "Nuts"), one level teaspoonful salt, dash ;cayenne pepper, whites of two eggs. Mix thoroly; roll into small balls, dip into beaten yolks of eggs, then roll into cracker-dust, then again into beaten yolks, then again into cracker-dust, then fry to a golden brown in a deep pan of hot oil. Serve with tomato sauce. CHESTNUT. Put three cupfuls milk in saucepan, set on fire and when it begins to boil add the soft portion of one-half loaf of bread, mixing well ; then add thirty roasted chestnuts well pounded, two well-beaten eggs, two tablespoonfuls ground walnuts, two tablespoonfuls finely-chopped parsley, one tablespoonful salt, dash cayenne pepper. Mix thoroly, boil three minutes, then take from fire and set to cool for one hour. Form into shapes, roll into beaten eggs and cracker dust and fry in hot oil. Serve with tomato sauce or catsup. PEANUT. Mix well together three cupfuls ground raw or slightlyroasted peanuts, one cupful cereal of any kind, two level teaspoonfuls salt, three tablespoonfuls chopped parsley, two tablespoonfuls onion juice, good dash cayenne pepper. Cream two tablespoonfuls clarified butter or oil with three tablespoonfuls flour, mix with one pint boiling milk until smooth and thick. Add this to the foregoing preparation of nuts, etc., and set away to cool ; then form into desired shape, roll in bread crumbs or cracker-dust and beaten egg, and fry in hot oil to a golden brown. Serve with dressing or catsup. DAIRY FOODS, As milk, cream, butter and cheese, should be used in combination with other foods only and are adapted with the use of grains, pulses, fruit, vegetables and nuts. MILK AND CREAM Should be kept in earthenware vessels or glass jars, whether for use while sweet or for the purpose of thickening, creaming, skimming or cheesing. Soured milk used with tomato or lemon juice and sun-dried bread proves a refreshing meal. Whenever sweetening the cream with honey or other saccharine substances salt your milk and add a pinch of borax or saleratus to avoid action. CHEESE. Use it sparingly, remembering that it should be combined with other dishes. Cheese melted, cooked and baked is more easily digested than in its raw state. SCHMIERKASE.