Mazdaznan encyclopedia of dietetics and home cook book

One cupful malted barley, one cupful ground raw peanuts, two tablespoonfuls flour, one tablespoonful oil, one well-beaten egg, salt to taste ; enough water to make it a light consistency. Bake for three-quarters of an hour in well-oiled gem pans. Apples may be added to the consistency, but no raisins. Eaten every other day will promote natural action. PRUNATUNA. One cupful fresh shelled peanuts, boiled in a quart of water for fifteen minutes, one cupful raw prunes, one each of dates and figs, One cupful malted barley, two tablespoonfuls oatmeal, a good pinch of cinnamon, one tablespoonful oil. Stir quickly. If thick, add a little water. Bake in well-oiled pan. Do not use any drink with this dish. Particularly valuable for dyspeptics. URANA. Boil in separate vessels, over a quick fire, one cupful each of rice and barley in a quart of water containing two tablespoonfuls of olive oil. When well done and water boiled down about two-thirds, let it cool a little, adding two medium-sized onions, finely chopped, a dash of thyme and a pinch or two of salt. Add two eggs, one cupful bread crumbs and two tablespoonfuls flour. Make little loaves, rolled in crumbs. Set into well-oiled pan and bake for half an hour. SPAMUTTA. Grate four cupfuls raw carrots, two cupfuls parsnips, one cupful each of turnips and potatoes. Add one and a half cupfuls browned flour, one cupful coarsely-ground raw peanuts. Flavor with one cupful green parsley and celery leaves, finely chopped, one-half teaspoonful crushed celery seeds, one teaspoonful salt, two tablespoonfuls oil, the yolks and whites of two separately beaten eggs. Put in granite pan, well oiled. Bake for three-quarters of an hour. Serve with mint sauce or plain mint and green peas. DE NOEX. Take two tablespoonfuls peanuts, two tablespoonfuls walnuts, one tablespoonful Brazil nuts, one tablespoonful pecans; chop all fine and add one cupful finely-ground toasted bread crumbs, one cupful sweet milk, one tablespoonful nut butter creamed in a little milk, two wellbeaten eggs, a pinch of chopped sage and thyme. Mix thoroly, put into oiled dish and bake twenty minutes in moderate oven. Serve garnished with green parsley. DE CAROTTE. Boil for one hour one cupful carrots, one-half cupful parsnips, and two cupfuls celery, all finely chopped. Take three tablespoonfuls browned flour and boil in one and one-half cupfuls hot water until thick. Mix with the boiled vegetables, then add one cupful finely-ground onions, two cupfuls flaked cereals, or cracker-dust, two wellbeaten eggs, one tablespoonful salt. Mix thoroly, then put into well-oiled dish and bake in moderate oven for twenty minutes. Serve with tomato sauce. DE POIS EN COSSE. Mash fine one cupful boiled green peas (if canned see that they have been boiled until soft), add one-half cupful strained stewed tomatoes, two eggs, two tablespoonfuls nut butter rubbed smooth in a little hot water, one cupful finelyground crackers (shredded wheat or browned bread crumbs may be used), one-half cupful onion juice, one-half teaspoonful each marjoram, thyme and salt; mix well and put into oiled dish and bake twenty minutes. Serve with chopped parsley. DE VEGETAL.