Mazdaznan encyclopedia of dietetics and home cook book

After being shelled, set the kernels into moderate oven for a few minutes, then grind on mill. Put in air-tight glass jars and set away in cool place. A little nut oil may be added on top, if desired. Very fine for flavoring soups, symposia and other dishes. CHESTNUTS. The large Italian or Apennine chestnuts are best. Boil them, when fresh, for twenty minutes, then bake in hot oven for ten minutes, or until mealy ; puncture shells with knife or fork to prevent bursting. Peel and grind into flour. Put into jars and set in dry place; will keep indefinitely. May be used in soups, symposia, bread, grains. ALMOND BUTTER. Use the paper-shell sweet almonds. After shelling, blanch and set them in oven until thoroughly dry and hard, then grind to fine meal on a mill. If desired, they may be roasted, after blanching, in a moderate oven until a golden brown before grinding. Pack in air-tight glass jars. Very delicious for spreading on bread and for flavoring cereal dishes. BUTTERNUT AND BLACK WALNUT BUTTERS. All preparations from these nuts are better in a fresh state, as they do not keep long without becoming rancid. Grind after shelling; used for flavoring same as other nut butters. May be slightly browned in oven before grinding, if desired. When eating black walnuts and butternuts, they should be accompanied by a generous quantity of popcorn. This prevents the rich oils from lying too heavily on the stomach and possibly causing distress. PEANUTTA. Put a quantity of shelled peanuts into a slow oven for twenty minutes. Do not allow them to get brown. Take them out; when cold the brown skins may be easily rubbed off. Grind to a fine, smooth paste on a mill. Put three cupfuls of these ground peanuts into a saucepan ; add five cupfuls water and boil over slow fire, stirring frequently, for twenty minutes. Pour into porcelain dish and set in cool place. Very fine in soups, in cereals, symposia, or as butter to spread on bread. COCOANUT. Very valuable as a curative in digestive troubles. Should be combined with bananas, mangoes, persimmons and other tropical fruits. Will make an excellent butter and creams. NUT CREAMS. See article on Creams in Raw Food Department. OILS. Animal oils should not be used because they pollute the blood and are indigestible. For this reason all foods mixed with them partake of the same conditions. The feeding of children with potatoes fried in animal oils is little short of crime, because the results are equal to those of poison. The same is true of meat, white yeast bread and narcotic beverages. Another objection to the use of animal oil for frying is its liability to become overheated. Burnt fat contains acrolein, an irritating and highly poisonous liquid developed during burning. Vegetable oils will withstand a much higher- temperature before burning. Their use in this book is always intended, and there are many varieties on the market which are prepared especially for culinary purposes. They are much cheaper in the end than animal oils and far more wholesome. OLIVE OIL. For table use, salads and for use by invahds, olive oil only is recommended. The California oil is as cheap in price as the imported finer grades, and holds its own in competition. For invalids the olive oil should first be boiled or cut with boiling water. SALAD OIL.