Mazdaznan encyclopedia of dietetics and home cook book

Two Brazil nuts, five filberts, nine pecans ; grind fine ; add one teaspoonful of almond oil ; use as much lemon juice as needed to make a cream and set aside for four hours or more before using. PINE NUT. One-half cupful of pine nuts, and one Brazil nut, ground fine. Add lemon juice or lemon and orange juice to make into a cream. Beat thoroly until smooth and set aside. ORANGE CREAM. One cupful of pine nuts, ten pecans, grind fine ; mix with plenty of orange juice and work it smooth. PINEAPPLE CREAM. Six Brazil nuts, twelve pecans, one-half cupful pine nuts. Grind fine. Use as much pineapple juice as necessary to make a thick paste and thin down with grape or orange juice. APPLE CREAM. Cut and grind two apples and mash smooth with the juice of one lemon. Grind one-half cupful of pine nuts and add to the above. Keep beating until creamy. Set aside or use immediately, by adding sweet cream with spice flavor to suit taste. SWEET CREAM. Take one tablespoonful pine nuts, one teaspoonful pecans, grind fine and smooth out with one cupful of rich cream. Set aside for half an hour. If desired, beat into same one teaspoonful of lemon juice. POPPY CREAM. Take one tablespoonful each of poppy seeds, pecans and filberts ; grind fine ; pour over it one cupful of cream. Beat it well. Set aside for any desired time before using. Can be used with grains, fruits or vegetables. Flavored with fresh pineapple or orange juice it will prove very desirable. DECIMA MAYONNAISE. One yolk of an egg beaten thoroly in a cold dish. Add two tablespoonfuls of olive oil cooled with ice. Keep beating vigorously and adding one-half teaspoonful of mustard, a good pinch of celery salt, a speck of cayenne pepper, and lastly two tablespoonfuls of lemon juice. It takes ten minutes of quick work to make it smooth. OIL DRESSING. Take one tablespoonful of oil. Beat it In a cold dish ; add to it the yolk of an egg well beaten. Beat together until creamed. Then beat into it one tablespoonful of lemon juice, a pinch of mustard, dash of cayenne pepper and salt. AMINO. Mash fine two apples and grind up two tablespoonfuls of raisins or pecans. Work smooth. Sweeten with a little honey and add, just before using, a pinch of fresh ground cinnamon. May be thinned down with rich cream if desired. 15S EGGS. We cannot and do not classify eggs among vegetarian foods. They are not a product of vegetables nor a bi-product. Eggs are one of the permissible things. They may be used without any particular scruples. When used as food one should always use good judgment. At any rate they should be resorted to only in their season and in cases of emergency. With nuts and grain, eggs will prove an ideal food, particularly the whites. The yolks may be used with milks and creams and can be utilized in the preparation of dressings for vegetable salads or milk soups. When using eggs frequently use quantities of green and sub-acid vegetables. YOKOHAMA EGGS. Take the yolks of two eggs. Beat until foaming. Salt a trifle. Now pour, drop by drop, the juice of one lemon. Flavor with a pinch of saffron. Eat with rice soaked in milk. YOULKA EGG. Take the yolks of two eggs. Beat for five minutes. Stir into it one pint of sweet milk, dash of salt. Keep beating for five more minutes. Flavor with pineapple or any other juice. Combines with St. John's bread. BEULAH EGG.