Mazdaznan encyclopedia of dietetics and home cook book

Peel and cut crosswise into very thin slices four mediumsized green cucumbers; lay into large bowl and mix thoroly with one teacupful salt. Cover and let stand one hour, then wash quickly in two waters to remove salt. Mix two tablespoonfuls lemon juice with one cupful thick, sweet cream and pour over the sliced cucumbers. The soaking of cucumbers in salt for one hour effectually removes the poisonous acids which so frequently cause cholera morbus. Serve cucumbers on lettuce leaves garnished with cress and parsley. LETTUCE SALAD. Wash and break the leaves from two large lettuce heads. Lay in a platter and pour over suitable dressing. Garnish with sliced tomatoes and finely-chopped onion tops. FRENCH FRUIT SALAD. Peel and slice thinly two navel oranges ; add same amount of sliced pineapple and three tablespoonfuls finely-chopped almonds. Serve with mayonnaise dressing, fruit juices or whipped cream. POTATO SALAD. Slice fine two raw potatoes, one small turnip, a carrot, two onions, one cucumber. Add one beet, finely grated, three tablespoonfuls of oil, a pinch of celery seeds and the juice of two lemons. Mix it well and serve on lettuce leaves garnished with plenty of parsley. ONION SALAD. Slice fine two onions, one small bunch of radishes, one turnip, and mix well. Add two tablespoonfuls of finelyground peanuts and a little oil with lime juice. Serve on large cabbage leaves sprinkled with celery leaves and pinch of savory. SOUPS. GRAIN-TOMATO SOUP. Take two fresh tomatoes, mash them thru colander and pour the juice gradually into a bowl containing one cupful of milk. Pour the whole over a bowl containing crushed rice or rolled wheat. ONION SOUP. Grind fine two onions and press out all the juice. Add to it four finely-sliced tomatoes, two tablespoonfuls of finely ground pine nuts, and the beaten white of an egg. Eat with any grain. MILK SOUP. Soak for an hour one cupful of flaked rice in one pint of milk, a pinch of salt. When ready for use add a cupful of tomato juice and celery salt. Sliced carrots with walnuts, served on lettuce with cress, will make an ideal meal. GARLIC SOUP. Grate one clove of garlic into one pint of sweet milk, add two tablespoonfuls of blanched raw peanuts, finely ground. Let it all stand for one-half hour or more. Strain it thru a sieve and pour upon flaked corn. Season with a pinch of salt and a dash of cayenne pepper or curry. Instead of corn any of the flaked cereals or pulses may be used. For good results it is best to put a small quantity of the flakes in a colander and pour the milk soup over it two or three times. Then put flakes into plate and lastly the soup over it. This will make the flakes fluffy. CEREAL SOUP. Take a cupful of any kind of rolled or crushed grain or cereal. Pour enough water or sweet milk over it to more than cover it. Let it stand for two or more hours. Take juice of fruits or a quantity of finely chopped vegetables to flavor with. Now thin it down with as much milk as desirable to make it a soup. Before serving add a dash of cayenne pepper, celery salt and salt to suit taste. Do not mix fruits with vegetables if you desire good results. CELERY SOUP.