Mazdaznan encyclopedia of dietetics and home cook book

Green fruits and vegetables which have become wilted after being picked, have lost their life-giving properties and are so much dead matter. They should be eaten as soon as possible after being picked, observing particularly that all are free from blemishes, and that there are no evidences of decay. As soon as disintegration sets in, the entire fruit or vegetable, as the case may be, has become permeated with effete matter that produces like conditions in everything with which it comes in contact. FORMULA NO. 1 (Combining Fruit, Nuts, and Cereals.) One cupful cereals ; choice may be made of cracker-dust, finely-ground toasted bread crumbs or browned flour. Three cupfuls finely-chopped fruit ; choice may be made of any fruit separate, or they may be mixed. One cupful nuts ; nut butters may be used, or finely-chopped or ground kernels of any nuts desired. Two well-beaten eggs. One cupful liquid; milk, water, or fruit juices may be chosen. One teaspoonful salt, one teaspoonful spices or extracts, to taste. Bake for forty-five minutes. FORMULA NO. 2 (Combining Vegetables, Nuts, and Cereals.) One cupful cereals. Three cupfuls finely-chopped and boiled vegetables ; selection should be judiciously made, avoiding as much as possible the use of cabbage and potatoes. (See list of vegetables, following this department, for those which are most desirable.) One cupful nuts. One tablespoonful savory herbs. Two well-beaten eggs. One (in some cases two) cupfuls liquid. One teaspoonful salt. A little spice, except black pepper, to suit taste; bay leaves, celery seeds, and green parsley will give a decided taste. Catsup will give additional flavor. Bake one hour. CHESTNUT. One pound of boiled Italian chestnuts, one pound wholewheat bread :crumbs, toasted and ground fine ; one pint boiled celery stalks, one pound fresh or one-half can tomatoes, one cupful each of green parsley and celery leaves, chopped fine; two good-sized raw onions, chopped; just a little marjoram and thyme finely ground, enough to give it all a distant flavor; finely chopped fresh red pepper, about one tablespoonful ; two tablespoonfuls olive oil, heaping teaspoonful salt; two or more eggs. Stir and mix it well. If consistency should be stiff add lukewarm water or eggs. Make into a loaf and set in a medium heated oven for an hour or until done. Occasionally moisten the top with a spoonful or more of hot water. Serve with nut tomato sauce made from one pound or half a can of tomatoes, three bay leaves, one blade of mace, pinch cayenne pepper, one tablespoonful ground raw peanuts, one small onion and one cupful water. Boil it for fifteen minutes over a quick fire, adding hot water frequently as needed. Thicken with browned whole-wheat flour. TAHARANI. One tablespoonful each of blanched almonds, pine nuts, pecans and walnuts ; one cupful finely-ground dried bread or crumbs, one finely-chopped onion, a pinch of powdered sage, a pinch of finely-ground celery seeds, one tablespoonful of finely-chopped parsley, salt and pepper to taste, two eggs and one cup of cream. Mix ingredients in routine as given and keep stirring and beating. Consistency to be medium, not stiff. Put in oiled earthenware dish. Bake for three-quarters of an hour. Serve with cream pea sauce and fresh peppermint leaves. NATURALIA.