Mazdaznan encyclopedia of dietetics and home cook book

Beat into a froth the whites of two eggs. Add slowly the juice of half a lemon. Keep beating for a few minutes. Combines with nuts, rice and fruits with good results. Do not use milk with such a meal. SULTANA EGG. Froth the whites of two eggs. Beat them into two finely-scraped apples. Beat until smooth and white. Add one cupful of cocoanut milk and one tablespoonful of finelyground cocoanut. Flavor with vanilla and cinnamon water. Eat with flaked rice. SALADS. Take two raw beets, one raw turnip and one raw carrot and grate or grind moderately fine. Mix thoroly, adding two teaspoonfuls of ground pinon nuts or walnuts. Use lemon juice to season. Salt to taste. Serve upon selected raw cabbage leaves trimmed with celery. Any of the dressings may be used if desired. ROYAL SALAD. Grind or grate raw beets, carrots, onions and turnips, two of each, or cut fine ; double the quantity of raw cabbage. Mix it all together. Salt to taste. Sprinkle well with celery seeds. Season with lemon ; add two tablespoonfuls of oil ; mix thoroly. Serve with whites of two eggs thoroly beaten with lemon juice, one lemon to the whites of two eggs. FRUTA SALAD. Cut fine with scissors fifteen seeded raisins, three prunes and one fig, and spread over one-half cupful of mashed malted barley, rolled oats or wheat. Pour over it one-half cupful of nut cream and let it stand for fifteen minutes before serving. DELICIA SALAD. Slice one apple, two bananas and three prunes. Spread over one-half cupful of soaked grain of any kind and serve with nut cream. VEGEFRUIT. Slice two tomatoes, one small onion, the tops of green onions, one tablespoonful of finely-chopped parsley, a pinch of celery seeds, one tablespoonful of finely-ground Brazil nuts, one tablespoonful of olive oil. Serve upon lettuce leaves with Cream Mayonnaise. JARAH. One sliced pear, twelve grapes, one orange, one tablespoonful each of finely-ground walnuts and pine nuts. Serve with flaked rice in an orange peel, using nut cream, if desired. FIG SALAD. Six figs, one date and two sweet prunes, finely chopped. Add two tablespoonfuls of finely-ground St. John's bread (locust fruit), and the juice of two persimmons. Served with flaked tapioca and rice makes a meal. Cut fine one head of lettuce, two onions, two tomatoes. Chop up one cupful of fresh sweet peas and two tablespoonfuls of peanuts. Serve on lettuce leaves covered with parsley and Decima Mayonnaise. SALSIFY SALAD. Take two roots of salsify (oyster plant), scrape, holding same under water; slice thin and salt it thoroly. Let stand in salt for half an hour. Shake thoroly for a few minutes ; drain off salt water. Throw the slices thru cold water two or three times quickly. Take cabbage or lettuce, shred very fine and spread upon platter. Over this spread bleached celery, finely cut or split, and on top of that put a layer of the above prepared salsify. Sprinkle with paprika or a little cayenne pepper. And cover with Decimayonnaise. RAW SALAD. Raw spinach and watercress in equal proportions and a small bunch of parsley all chopped together and served with mayonnaise^ or French dressing on shredded lettuce. CUCUMBER SALAD.