Mazdaznan encyclopedia of dietetics and home cook book

It is not within the province of this modest volume to argue on matters appertaining to the proper diet of man. We do not propose to take the religious, neither the humanitarian, standpoint ; taking for granted that man is the offspring of an Infinite Intelligence we choose to call God, the better self must have had scientific reasons for barring flesh meats from the table of man when commanding, according to Genesis, i, 29-30: "And God said, Behold, I have given you every herb yielding seed which is upon all the face of the earth, and every tree in which is the fruit of a tree-yielding seed ; to you it shall be for food ; and to every beast of the earth and to every fowl of the air, and to everything that creepeth upon the earth, wherein there is life, I have given every green herb for food." NUTS. The proper food for man is an intelligent combination of fruits, grains, nuts and vegetables. An infinite variety may be secured, suited to all conditions and occasions. Nuts, because of their oily nature, should be used in combination with fruit, the acids of the latter aiding greatly in digestion. They may be used to great advantage with vegetables and grains. Popcorn eaten with black walnuts or hickory nuts forms new flavors which are delicious and appetizing. Nut preparations are very wholesome, but should be used in small quantities, as they are a condensed food. Every family should have a mill with which to grind cereals, nuts, vegetables, etc., and many delicacies may be easily and cheaply made at home. Those who are beginning to see that meat-eating is not conducive to healthful conditions of mind and body, will find nut preparations a valuable aid in making a radical change to vegetarianism. The following recipes will aid in suggesting various other nut dishes. HOW TO MAKE PEANUT BUTTER. Take eight pounds of roasted peanuts, put them thru the mill, opened wide, to break up the shells and rub off the red skins, it will separate the kernels into halves ; then with a hand bellows or wind mill blow away the shells. Add to the kernels all the salt that will adhere to them, and then pass them thru the mill, grinding to a fine, smooth, soft, oily, tough, delicious yellow butter that will spread on crackers, bread, etc. You have now five pounds of nut butter that contains more nutriment than ten pounds of cow butter which would cost you two dollars and fifty cents. Roasted peanuts turn to butter, raw ones make meal when ground thru our mill. S4 PINON OR PINE NUT BUTTER. Roast and grind pine nuts and prepare same as other nut butters. Very fine for flavoring soups, etc. FILBERTS. Blanch same as almonds. Place in moderate oven for a few minutes until dry and crisp. Grind to fine meal on mill. Use same as others. BRAZIL NUT BUTTER. After shelling, blanch and roast for a few minutes in moderate oven. Grind to very fine meal. Used in small quantities, gives a delicious flavor to cereal preparations. Better when freshly prepared. WALNUT BUTTER. Use the paper-shell English walnut. After shelling, blanch same as almonds. Put in oven until slightly browned, then grind to fine meal on mill. Pack in air-tight glass jars and set in cool place. May be used with any fruit or grain dish. HICKORY NUTS.