Milk Soup

Ingredients

• one cupful of flaked rice
• one pint of milk
• a pinch of salt
• a cupful of tomato juice

Method

1. 1

   Soak the flaked rice in milk for an hour with a pinch of salt.

2. 2

   When ready, add tomato juice and celery salt.

3. 3

   Serve with sliced carrots and walnuts on lettuce with cress.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 85. The excerpt below is the record exactly as published.

milk soups. When using eggs fre- quently 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. 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 finely- ground cocoanut. Flavor with vanilla and cinnamon water. Eat with flaked rice. 159 SALADS. VEGETABLE SALAD. 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 dress- ings 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 be- fore 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 160 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 table- spoonful each of finely-ground walnuts and pine nuts. Serve with flaked rice in an orange peel, using nut cream, if de- sired. FIG SALAD. Six figs, one datQ 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. VEGETABLE SALAD. Cut fine one head of lettuce, two onions, two tomatoes. Chop up one cupful of fresh sweet peas and two tablespoon- fuls of peanuts. Serve on lettuce leaves covered with pars- ley and Decimayonnaise. 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 Decimayon- naise. 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. 161 CUCUMBER SALAD. Peel and cut crosswise into very thin slices four medium- sized green cucumbers; lay into large bowl and mix thor- oly 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 finely- ground peanuts and a little oil with lime juice. Serve on large cabbage leaves sprinkled with celery leaves and pinch of savory. 162 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 Qgg. 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

Cook this with the app: pantry check, scaling, and the assistant.