Mazdaznan encyclopedia of dietetics and home cook book

spoonfuls of raw peanuts and one tablespoonful of pine or Brazil nuts; add one-half cupful of dried apples. Moisten with unfermented apple juice. Form into small cakes and expose to the hot sun for half an hour. Eat slowly and masticate thoroly. Use no drink with this bread. PROMOTION BREAD. Soak barley in enough water to cover. Let it soak until the glume begins to rise, which requires from twelve to thirty-six hours in accordance to temperature. Pour off water, if any present. Set out dish into strong sunlight and where the breeze will fan it. Spread out the barley on paper so as to dry quickly. Now grind it and add an equal quantity of raw peanuts. After thoro mixing add enough rice flour to make it roll into little balls which are to be dipped into the white of an egg beaten with some lemon juice, orange or pineapple ; smooth with rice flour and make a meal of it with additional fruit, small or seed fruits, which should be tart. Eaten two to three times a week, .naking a meal of it, will prove beneficial. NUT BREAD. Grind coarse one-half cupful blanched almonds, one tablespoonful walnuts, two tablespoonfuls pine nuts. Add onehalf cupful flaked oats (or wheat, barley, rice, corn, peas, beans, or lentils). Mix it all thoroly and moisten with milk, water or fruit juices. Spread in a thin layer. Sprinkle the top with St. John's bread flour or chestnut flour and expose to the heat of the sunlight for at least one hour. May be eaten with grapefruit or tomatoes. POPPY BREAD. Take one-half cupful of poppy seeds, two figs, one date, three pods of St. John's (locust) bread, one cupful chestnuts. Grind them all together. Mix with two tablespoonfuls rice flour. Moisten with any fruit juice, cream or white of eggs. Roll out until stiff. Pat in rice flour and allow to drv in the sun. CHESTNUT BREAD. One pound finely-ground chestnuts, two tablespoonfuls ground peanuts, one pound flaked rice moistened with milk to make into loaves. Set out in the sun for an hour. Cut into slices and serve with fruit or vegetables. HEALTH BREAD. Two cupfuls of flaked wheat, one cupful of whole-wheat flour, one-half cupful of finely-ground rice and two cupfuls of finely-grated cocoanut. Mix and moisten with water into which you have beaten the white of an egg. Add the water slowly, mixing well. Make it a light substance. Roll it out with rice flour. If you want to keep the bread for any length of time, roll the dough out very thin with a rolling pin. Cut it into long, narrow strips. Let these strips dry. Put away in oiled paper bags. Will keep indefinitly. If you wish, you may use the yolks of eggs as well, but use little or no water. Eaten with fruit juices or cream this bread will prove very palatable. BARLEY JOY LOAF. Grind coarse two cupfuls of pearl barley and one cupful of whole wheat kernel; mix thoroly, adding two cupfuls of sweet milk. Knead quickly and roll out into thin layer with rolling pin. Set out into the sun to dry. Will prove very palatable if baked on soapstone or copper covered with thin glass. HONEY BREAD.