Slice four onions into a frying pan, add enough oil to fry
them light brown ; now add two tablespoonfuls of butter
or more, four tablespoonfuls of curry, a little more oil and
cook with the onions for ten minutes. Mix with one can of
kidney beans, one cupful of strained tomatoes, two table-
spoonfuls of seeded raisins, one tablespoonful of chutney,
a little water if needed✪ Indian Curry, and allow to boil slowly for two
hours. Creal some rice quickly for twenty minutes, so
that kernel drops from kernel. Place by the spoonfuls
around the platter and pour the curry in the center with
three-cornered pieces of white bread toast to decorate, and
serve hot. Mushrooms with mushroom sauce will make a
nice meal. To be used cautiously and only in cold weather
and where threatened with mahgnant troubles. Considered
a festival dish.
MIDNIGHT DISH.
Salt-raised bread, shaped a la Vienna ; sun-dry it ; then
cut into slices about one-quarter of an inch thick. Toast in
oven on one side only. Have ready finely-ground poppy
seeds mixed equally with sugar (brown preferable) ; to
every cup of poppy and sugar add one-half teaspoonful of
cinnamon. Have ready some nut cream containing pine
nuts and filberts thinned with orange juice. Now put a
layer of the toast into an extra deep platter. Pour over it
some hot sweet cream, then a layer of poppy seeds, again a
little sweet cream, now the thick nut cream, and over this a
layer of toast, proceeding as at first, finishing with the nut
cream. Serve upon individual dishes garnished with bits of
candied fruits, pouring over it Dutch frosting✪ Midnight Dish. Serve
Arabian coffee later on. A holiday dish only.
PLAIN DISH.
One cupful each of cracker-dust, raw onion, chopped
apple, a dash each of thyme, sage and salt, tablespoonful
catsup, tablespoonful of Worcestershire sauce, egg and three
tablespoonfuls cream✪ Plain Dish. Roll in cracker-dust into six balls
and fry in hot oil.
126
VEGETABLES.
The chemical analysis of diverse vegetables is too well
known to all students of the vital question, namely, the
Problem of Perfect Life, to repeatedly dwell upon it here.
Furthermore, the analysis of foods from a chemical stand-
point alone does not suffice where one concerned in the
use of food has not learned to make hi3 selection suitable
to his nature. First of all, one must remember that
vegetables are to the consumer of value only during the
vegetable season, confined to the local market, and of
medicinal value out of season to the invalid only.
Vegetables are not in their entirety foodstuffs; they are
in accordance to kind and quality of hydrogen, oxygen,
phosphorus, sulphur, iron, nitrogen and many other in-
gredients nutritious only when combined with breadstuffs,
grains or cereals. Vegetables are, owing to their greater
quantity of liquids or hydrogen and minerals, classed as
eliminators, and are of inestimable value and necessity in a
well-balanced meal to furnish flushing and waste matter for
the more solid grain, nut and dairy foods, besides furnishing
valuable salts and acids of micdicinal value, stimulating the
diverse digestive organs.
Vegetables which ripen above the ground are preferable
as food for man, as they contain a greater per cent of or-
ganized salts and acids, as well as nutritious elements, sus-
taining proper organic action. They should be served with
trimmings of fresh parsley, mint and sage.
Page 68 · 3 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Slice four onions into a frying pan, add enough oil to fry them light brown ; now add two tablespoonfuls of butter or more, four tablespoonfuls of curry, a little more oil and cook with the onions for ten minutes. Mix with one can of kidney beans, one cupful of strained tomatoes, two tablespoonfuls of seeded raisins, one tablespoonful of chutney, a little water if needed, and allow to boil slowly for two hours. Creal some rice quickly for twenty minutes, so that kernel drops from kernel. Place by the spoonfuls around the platter and pour the curry in the center with three-cornered pieces of white bread toast to decorate, and serve hot. Mushrooms with mushroom sauce will make a nice meal. To be used cautiously and only in cold weather and where threatened with malignant troubles. Considered a festival dish.
MIDNIGHT DISH.
Salt-raised bread, shaped a la Vienna ; sun-dry it ; then cut into slices about one-quarter of an inch thick. Toast in oven on one side only. Have ready finely-ground poppy seeds mixed equally with sugar (brown preferable) ; to every cup of poppy and sugar add one-half teaspoonful of cinnamon. Have ready some nut cream containing pine nuts and filberts thinned with orange juice. Now put a layer of the toast into an extra deep platter. Pour over it some hot sweet cream, then a layer of poppy seeds, again a little sweet cream, now the thick nut cream, and over this a layer of toast, proceeding as at first, finishing with the nut cream. Serve upon individual dishes garnished with bits of candied fruits, pouring over it Dutch frosting. Serve Arabian coffee later on. A holiday dish only.
PLAIN DISH.
One cupful each of cracker-dust, raw onion, chopped apple, a dash each of thyme, sage and salt, tablespoonful catsup, tablespoonful of Worcestershire sauce, egg and three tablespoonfuls cream. Roll in cracker-dust into six balls and fry in hot oil.
VEGETABLES.
The chemical analysis of diverse vegetables is too well known to all students of the vital question, namely, the Problem of Perfect Life, to repeatedly dwell upon it here. Furthermore, the analysis of foods from a chemical standpoint alone does not suffice where one concerned in the use of food has not learned to make his selection suitable to his nature. First of all, one must remember that vegetables are to the consumer of value only during the vegetable season, confined to the local market, and of medicinal value out of season to the invalid only.
Vegetables are not in their entirety foodstuffs; they are in accordance to kind and quality of hydrogen, oxygen, phosphorus, sulphur, iron, nitrogen and many other ingredients nutritious only when combined with breadstuffs, grains or cereals. Vegetables are, owing to their greater quantity of liquids or hydrogen and minerals, classed as eliminators, and are of inestimable value and necessity in a well-balanced meal to furnish flushing and waste matter for the more solid grain, nut and dairy foods, besides furnishing valuable salts and acids of micdicinal value, stimulating the diverse digestive organs.
Vegetables which ripen above the ground are preferable as food for man, as they contain a greater per cent of organized salts and acids, as well as nutritious elements, sustaining proper organic action. They should be served with trimmings of fresh parsley, mint and sage.
Records on this page
Indian CurryMidnight DishPlain Dish