Mixed Dish

Ingredients

• a can of peas
• a can of asparagus
• oil
• pepper
• salt
• half a dozen fresh young potatoes
• a teaspoonsful of caraway or sweet fennel seeds

Method

1. 1

   Heat peas and asparagus in boiling water for 5-10 minutes.

2. 2

   Drain and mix in a bowl with oil, pepper, and salt.

3. 3

   Optionally, boil potatoes with jackets on, add caraway seeds, drain, peel, and slice.

4. 4

   Mix with peas and asparagus.

5. 5

   Serve on lettuce with parsley.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 72. The excerpt below is the record exactly as published.

mixed dish, you can make use of any canned vegetables and combining two or three, heating the cans before opening them, you can prepare ever so many nice dishes. Asparagus, mushrooms and green beans make an ideal combination, especially when served with mint or let- tuce leaves sprinkled with green onions or celery. MUSHROOM DELICACY. Arrange in a buttered casserole alternate layers uncooked mushrooms, bits of butter, seasonings of salt and pepper, cream and fine buttered crumbs. Let the first layer be the buttered crumbs. Pour in a little more cream, cover and bake forty-five minutes. Uncover, brown slightly and serve from the dish. CUCUMBERS Are of value for salads, and should be used only when pre- pared as such. They contain no nutriment, but are very cooling to the blood when served with lemon juice, but not vinegar. DANDELION. Prepare same as spinach. Its blood-purifying properties are many. BOILED ONIONS. Peel onions and put in covered saucepan with cold water and boil one hour. When done, add one tablespoonful chopped parsley, and a little flour mixed with sweet milk; boil five minutes, then serve. Young or old onions may be used, as preferred. SPINACH. Wash desired quantity of spinach, boil for ten minutes; pour ofif the water; add fresh boiling water and boil for one hour, or until tender. Add a little salt, lemon juice, and olive oil to taste. Do not mix butter or other animal oils with spinach. It will, in many instances, cause severe de- 133 rangements of the stomach, and often cholera morbus. Spinach is a valuable blood purifier, and should be eaten whenever desired. Indispensible in cancer troubles. STUFFED EGG PLANT. Wash a good-sized egg plant, put in kettle, cover with boiling water, to which has been added a little salt, and boil twenty minutes. Cut lengthwise into halves and carefully take out the insides, leaving wall three-fourths of an inch in thickness. Mix the pulp just removed with one-fourth cup- ful cracker-dust, one-half cupful chopped or ground al- monds, one tablespoonful olive oil, and a little salt. If the mixture is too dry, add a little milk. Fill the shells, heap- ing them up, sprinkle over a small quantity cracker-dust, put in baking dish, set in brisk oven and bake until top Is nicely browned, then serve. Egg plants may be cut in slices, soaked one hour in strong salt water, rolled in beaten Qgg and cracker-dust, fried in oil, then served. This vegetable has good food value and may be eaten at all times. OYSTER PLANT. After scraping, cut crosswise in thin slices ; put In suffi- cient water to cover and stew until quite tender. Add a lit- tle milk, olive oil and salt. May be served with toast if desired. POTATOES Should be sparingly eaten; much better not at all. They are not healthful at best. If it is necessary to eat them, bake them in an oven until well done. Eat the entire potato ; do not discard the peeling, as it is next to this that the nutriment lies. The sweet potato is the best variety. STRING BEANS. String, snap and wash two quarts beans ; boil in plenty of water for fifteen minutes ; drain, then pour over again two quarts boiling water. Boil one and one-half hours. 134 Add a little salt, two tablespoonfuls oil into which has been creamed two tablespoonfuls of flour, and one cupful sweet cream. TOMATOES Are valuable for their acids, which are very beneficial to the system. They should be stewed until well done, seeds strained out, a little oil, salt and milk added ; then boil a few minutes before serving. It is well to use them in soups. TURNIPS If tender, may be used occasionally. They are better in soups, as the nutriment contained is very low. MIXED DISH. Take a can of peas and a can of asparagus. Put them in a pot of boiling water and heat for five to ten minutes. Open the cans and drain off the liquid from each. Put peas and asparagus into a bowl. Oil, pepper and salt to taste. Mix thoroly and serve on lettuce with parsley. If you boil half a dozen fresh young potatoes with their jack- ets on over a quick fire, adding a teaspoonsful of caraway or sweet fennel seeds

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