Mazdaznan encyclopedia of dietetics and home cook book

Perhaps one of the sweetest oils of any. Excellent for dressings and for cooking purposes in general. It can be emulsified and a very palatable butter made from it, which is indispensable in cases of stomach, throat and catarrhal troubles. As skin food there is nothing better. Proves fattening when combined with vegetables and grains and works the opposite when used with fruits. An ideal nut food when used judiciously and with a raw-food diet largely. Like any other oil, it will lose its beneficial virtues if used continuously. Must be alternated with other oils in season. PICKLES AND CATSUPS. Pickles should be eaten very sparingly, and, if possible, not at all when prepared with vinegar, as this condiment is deleterious to a healthful condition of the stomach. Cucumber pickles are quite harmful because they are difficult to digest when preserved in vinegar. PICKLED BEETS. Boil beets until soft. Peel and slice them, then pour on lemon juice while they are hot and set away to cool. PERSLAN PICKLE. Take one quart small green tomatoes, one quart small onions, one quart string beans, one cauliflower, one cupful nasturtium seed, two quarts pure cider vinegar, two pounds sugar, two small turmeric, two ounces mustard seed, one cupful olive oil, two ounces ground mustard. Parboil the onions, beans and cauliflower separately, put the nasturtium seed and green tomatoes in brine for twenty-four hours, heat vinegar, mix turmeric and mustard in a little cold vinegar, add to hot vinegar, stirring with wooden spoon until thick, then add oil, sugar and mustard seed. Cook four minutes and pour over prepared vegetables. Pack in earthenware or glass jars. INDIAN CHUTNEY. Pare, core and chop in small square pieces half a pound of sour apples, add one-half pound each of tomatoes, brown sugar, stoned raisins, one-fourth pound each onions and garlic, add two ounces each cayenne pepper and ground ginger, and one quart lemon juice. Mix all well together and put in closely covered jar. TOMATO CATSUP. Scald, peel and core a peck of sound, ripe tomatoes. Mash as if for stewing. Season with one tablespoonful ground cinnamon, one-half teaspoonful cayenne pepper, one tablespoonful each of cloves, allspice and mace, and three large onions cut very fine ; salt to taste. Put all in porcelain-lined kettle to boil ; when tomatoes are thoroly cooked, rub them thru a sieve to get out the seeds, spice, etc. After straining return to kettle and boil until thick like cream. Set aside and when cold put into clean bottles, filling each to within one-half inch of the cork, then pouring in on top of each a teaspoonful of salad oil. The bottles should be kept in a cool, dry place, resting on their sides. PICCALILLI. Cut one peck of green tomatoes and six onions in thin slices, pack in layers in earthenware jar alternately with one teacupful of salt. Let stand over night ; in the morning pour ofif liquid that has formed, add four green peppers and chop all fine. Put the whole in a porcelain-lined kettle with one pint of pure cider vinegar (or lemon juice) and a tablespoonful each of cloves, cinnamon and white mustard* seed. Cook until soft and sweeten to taste. Pack in earthenware or glass jars and set away in cool, dry place. CUCUMBER RELISH.