Mazdaznan encyclopedia of dietetics and home cook book

Should be sparingly eaten; much better not at all. They are not healthful at best. If it is necessary to eat them, bake them in an oven until well done. Eat the entire potato ; do not discard the peeling, as it is next to this that the nutriment lies. The sweet potato is the best variety. STRING BEANS. String, snap and wash two quarts beans ; boil in plenty of water for fifteen minutes ; drain, then pour over again two quarts boiling water. Boil one and one-half hours. Add a little salt, two tablespoonfuls oil into which has been creamed two tablespoonfuls of flour, and one cupful sweet cream. TOMATOES Are valuable for their acids, which are very beneficial to the system. They should be stewed until well done, seeds strained out, a little oil, salt and milk added ; then boil a few minutes before serving. It is well to use them in soups. TURNIPS If tender, may be used occasionally. They are better in soups, as the nutriment contained is very low. MIXED DISH. Take a can of peas and a can of asparagus. Put them in a pot of boiling water and heat for five to ten minutes. Open the cans and drain off the liquid from each. Put peas and asparagus into a bowl. Oil, pepper and salt to taste. Mix thoroly and serve on lettuce with parsley. If you boil half a dozen fresh young potatoes with their jackets on over a quick fire, adding a teaspoonsful of caraway or sweet fennel seeds, drain as soon as they are done; peel the potatoes and slice fine, mixing them with the peas and asparagus ; this addition will improve the dish. Eaten with whole-wheat bread it will prove an ideal meal. The liquid remaining over from the vegetables will make body for soups or can be used with a little additional oil as an excellent purgative. USE OF POTATO. The only proper way to use a potato is to bake it In hot ashes, after having been washed and scrubbed thoroly in cold water. The soil upon which the fire is made must be clay, and the fire, wood. This is the only method in which the soil substance of the potato may be redeemed to food properties, and skin and pulp have to be eaten alike. Another way to redeem the potato, if boiling it must be boiled quickly and with jackets on, the water to contain a good dash of caraway or dill seeds. POTATO SOUFFLE. Select large potatoes and have all the same size, if possible. Bake until done. When done, cut each potato in two lengthwise and scoop out the inside with a spoon, being careful not to break the skins. Add to the potatoes a little salt and sufficient cream to make quite soft ; beat until very light and smooth and refill the skins with this. Now place the potatoes in a pan and return to the oven to brown on top. The potatoes will puff up considerably if well beaten before refilling the skin. BEANS. All the numerous varieties of beans belong to the pulses. They are more or less rich in phosphates and salts in general, but are not considered highly organized. They are the poor man's food and cheaper than potatoes, because of the enormous amount of nutrition. Should be used sparingly except where one is manually engaged. PEAS, Like peas and lentils, are classed among the pulses, and are not considered good food for the intellectual and spiritual minded. Can be used to a great advantage in symposias and to give ''body" to entree dishes. ENDIVE