Mazdaznan encyclopedia of dietetics and home cook book

Put in boiling water with a little salt ; drain off the water after boiling five minutes ; pour on fresh boiling hot water and boil again for fifteen minutes. Add a little salt and olive oil. Serve with toast. The tops of asparagus should be a purple color, not green, to insure their being edible. This vegetable contains valuable salts and acids, and should be freely eaten. Discard woody or tough portion, as it is indigestible. BEETS. Use only the crisp red varieties. The large sugar beets are woody, and of little value except for the saccharine matter which they contain. Boil whole, without cutting; then slice and serve with lemon juice, but not vinegar. BAKED BEANS. Wash the desired quantity of beans and soak over night in sufficient water to cover ; in the morning drain them and boil in fresh water for fifteen minutes ; pour off the water, put beans into an earthen crock, add one tablespoonful molasses, one teaspoonful mustard, one tablespoonful olive oil, a little salt, and sufficient water to cover. Put a lid on the crock and cook slowly all day in the oven. Add water occasionally until one hour before taking from the oven. Serve with catsup. CABBAGE. Do not boil cabbage. Boiled cabbage and sauerkraut are practically indigestible and should not be eaten. Make a cold slaw by slicing the cabbage fine ; serve with or without lemon juice, not vinegar. Thick, sweet cream and lemon juice make a very palatable dressing. A small pinch of mustard may be added if desired. SAUERKRAUT. This concoction, particularly the liquid thereof, Is of benefit in intestinal troubles when used in moderate quantities only periodically. It must be used in its raw state; never boiled. The brine of sauerkraut is a very powerful agent in liver troubles. CAULIFLOWER. Tie up the cauliflower in a coarse tarlatan and boil one to two hours in water to which has been added a little salt. Drain and lay in deep dish. Heat one cupful milk ; add a little flour which has been previously creamed in a little cold milk, the beaten white of one egg, and a little salt. Boil a few minutes, stirring briskly. Take from the fire, add a little lemon juice, then pour over the cauliflower and serve. CARROTS. Select the ox-heart variety. Boil one hour, or until tender, then add the desired quantity of milk into which has been creamed a little flour. Boil five or ten minutes, then serve. It is better to use carrots for soups, as they have no special food value. CELERY. This vegetable is particularly valuable as a blood purifier. It aids in restoring depleted nerve forces, tones up the system, and its use is highly beneficial in cases of nervous prostration and kidney disorders. May be used to advantage in soups. CORN TIMBALES. Beat five eggs until light; add one-half teaspoonful salt, one tablespoonful oil, one cupful cracker-dust, and one pint green corn which has been grated from the cob. Pour into oiled timbale molds which have been dusted with finely-chopped parsley. Set in a baking pan of boiling water, cover with a sheet of oiled paper and cook in oven for twenty minutes. Serve with tomato sauce. Green corn on cob should be boiled for one hour, or, what is better, should be steamed in a steam cooker one to two hours. Do not serve with butter or animal fats ; it is the cause of acute and dangerous stomach disorders. GREEN CORN,