The home products of the season must be the principal
part for a menu and make up the deficient part out of
grains or cereals and dairy foods. Thus, if springtime
furnishes us asparagus, dandelions, lettuce, radishes, Vv^ater-
cress, green onions, mushrooms and spinach we make up
our menu accordingly, and use just enough of grains or
cereals, pulses and nuts as are needed to make a palatable
meal.
In winter we use. largely grain and such vegetables and
fruits as are hardy enough to withstand decay. Nuts are
used in large quantities with the grains. Anything raised
in hot-houses should be used for garnishing only and eaten
only to that extent.
In summer time no nuts, grains or cereals should be used,
if possible, as fresh corn and potatoes will take their place.
In autumn we should make use of all the perishable
fruits, using grains sparingly and nuts only for a tonic.
Soup, symposia and salad are the three principal dishes
and sufficient for an ordinary dinner.
Vegetable salads, as well as fruit salads, should be made
of fresh or raw articles. Nuts should be used for dressings
only.
Beets, carrots, turnips, etc., should be grated, never
chopped.
Apples and pears should be grated, too, and soaked in
orange, pineapple or other fruit juices, served with whipped
cream.
All other fruits and vegetables should be chopped in a
bowl.
Lettuce and parsley should be cut fine with scissors.
Only when fruits or vegetables are intended for soup or
symposias they should be chopped in a grinder.
A meal consisting of three principal dishes, to which at-
tention and care has been given, will give more satisfaction
than an elaborate spread.
166
Two meals is all that a mature person requires, one of
which is to be the principal meal with attention and good
selection.
Lunches should be very plain, as the dinner will then
be the more appreciated.
Have a good line of savories, spices and flavors, and
use them in their proper way.
Never use tinware in your kitchen ; keep only enameled
porcelain, aluminum and stoneware.
Table setting during springtime should be of red decora-
tions, in summertime the settings should be of bluish tint.
The autumn table setting should consist largely of yellow
and golden. The winter season calls for pure white with a
suggestion of green.
Use no cut flowers on tables, as they suggest sickness and
funerals; use potted plants and fruit decorations.
Pulses and mushrooms are used to build up an impov-
erished system, but care must be taken not to use them
as a regular food, but simply as a change of diet for ten
days at a time, and until the desired result has been at-
tained. The same is true of a fruit diet or an exclusive
vegetable diet.
FURTHER INFORMATION
you will find in the monthly magazine The Mazdaznan.
It makeS' it a point to call your attention to the change of
seasons and gives hints for every ensuing month. Tells
you how to make your selection of food and how to con-
duct yourself otherwise in order to obtain the best results.
The object of the magazine is to act as a reminder for the
reason that it is not knowledge we lack, but the need of
being reminded of our requirements.
Page 89
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The home products of the season must be the principal part for a menu and make up the deficient part out of grains or cereals and dairy foods. Thus, if springtime furnishes us asparagus, dandelions, lettuce, radishes, watercress, green onions, mushrooms and spinach we make up our menu accordingly, and use just enough of grains or cereals, pulses and nuts as are needed to make a palatable meal.
In winter we use. largely grain and such vegetables and fruits as are hardy enough to withstand decay. Nuts are used in large quantities with the grains. Anything raised in hot-houses should be used for garnishing only and eaten only to that extent.
In summer time no nuts, grains or cereals should be used, if possible, as fresh corn and potatoes will take their place.
In autumn we should make use of all the perishable fruits, using grains sparingly and nuts only for a tonic.
Soup, symposia and salad are the three principal dishes and sufficient for an ordinary dinner.
Vegetable salads, as well as fruit salads, should be made of fresh or raw articles. Nuts should be used for dressings only.
Beets, carrots, turnips, etc., should be grated, never chopped.
Apples and pears should be grated, too, and soaked in orange, pineapple or other fruit juices, served with whipped cream.
All other fruits and vegetables should be chopped in a bowl.
Lettuce and parsley should be cut fine with scissors.
Only when fruits or vegetables are intended for soup or symposias they should be chopped in a grinder.
A meal consisting of three principal dishes, to which attention and care has been given, will give more satisfaction than an elaborate spread.
Two meals is all that a mature person requires, one of which is to be the principal meal with attention and good selection.
Lunches should be very plain, as the dinner will then be the more appreciated.
Have a good line of savories, spices and flavors, and use them in their proper way.
Never use tinware in your kitchen ; keep only enameled porcelain, aluminum and stoneware.
Table setting during springtime should be of red decorations, in summertime the settings should be of bluish tint. The autumn table setting should consist largely of yellow and golden. The winter season calls for pure white with a suggestion of green.
Use no cut flowers on tables, as they suggest sickness and funerals; use potted plants and fruit decorations.
Pulses and mushrooms are used to build up an impoverished system, but care must be taken not to use them as a regular food, but simply as a change of diet for ten days at a time, and until the desired result has been attained. The same is true of a fruit diet or an exclusive vegetable diet.
FURTHER INFORMATION
you will find in the monthly magazine The Mazdaznan. It makes it a point to call your attention to the change of seasons and gives hints for every ensuing month. Tells you how to make your selection of food and how to conduct yourself otherwise in order to obtain the best results. The object of the magazine is to act as a reminder for the reason that it is not knowledge we lack, but the need of being reminded of our requirements.