Mazdaznan encyclopedia of dietetics and home cook book

One cupful of coarsely ground wheat, 1/2 cupful each of finely chopped figs and prunes, two well beaten bananas, and lastly one-half cupful honey. Roll out into layers of one-quarter-inch thickness. Slice into finger breadth strips and put out into sun to bake. May be put into electric oven to dry. Will keep. Fine for constipatives. lU CEREALS. WHEAT DISH. Pick over a cupful of wheat grain and pour enough water over same to cover it well. Let it stand for four or more hours. Add two tablespoonfuls finely-ground raw peanuts and one cupful scraped apples. Mix them thoroly and eat slowly. Very nutritious and highly palatable. ROLLED OATS. Soak one-half cupful rolled oats in one cupful any fruit juice (except lemon) for fifteen minutes and sprinkle with almond meal. GRAPE GRAIN. The juice of grapes mixed with cracked or rolled wheat is the most palatable and easily-digested food. Use fruit juices two-thirds to one-third the quantity of grain. WHEAT DISH (SECOND). Soak for half an hour one cupful cracked wheat in two cupfuls milk. Add a little pineapple to flavor and sprinkle blanched almonds or pine nuts over it. Serve with apple souffle. MUSH. Take one cupful of rolled oats and spread in a large bowl. Over this put a layer of sliced pineapple, a very thin layer of rolled wheat, a layer of one cupful of mixed nuts, well chopped or ground, another layer of pineapple. Pour over the whole the juice of three oranges. Set aside for an hour and serve with milk or cream. CAKES. CAKE. Take one-half cupful of wheat and soak in one cupful of water for six hours. Then mash the wheat as fine as possible, add to it twelve blanched almonds, chopped, one tablespoonful of pine nuts and one tablespoonful of pecans, finely ground ; two tablespoonfuls of seeded raisins, cut with scissors. Mix thoroly and spread on a dish to the thickness of half an inch. Cover it with the frothing of one tgg and pour the milk of a cocoanut over it. SHORT CAKE. Soak the rolled wheat of one cupful in enough water to cover for about one hour. Instead of water, fruit juices may be used for soaking. Put a thin layer on plate and spread your fruit upon it. May be eaten with cream. FRUIT CAKE. Take five tablespoonfuls of seeded raisins, two tablespoonfuls of cleaned currants, one tablespoonful each of figs, citron, dates and ginger fruit ; chop well and mix thoroly. Add three tablespoonfuls of pine nuts, two tablespoonfuls of blanched almonds, chopped very fine, four tablespoonfuls of well-grated cocoanut. Cream three tablespoonfuls of butter with two tablespoonfuls of whole-wheat flour. Pour over it all one-half cupful of orange juice and two tablespoonfuls of lemon juice. Knead into it two tablespoonfuls of rice flour and work it well, adding the whites of four eggs, well beaten. Roll it out on chestnut flour. Cut into squares and dry it in the sun. Serve with whipped cream or nut cream. CREAMS AND DRESSINGS. NUT CREAM. Three tablespoonfuls of pine nuts, six blanched almonds, four walnuts, one Brazil nut. Grind fine. Add enough lemon juice to make a cream and let stand for four hours, or over night, before using. This cream may be used in connection with any fruit or vegetable salad. NUTOL CREAM.