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+*** START OF THE PROJECT GUTENBERG EBOOK 79407 ***
+
+                   [Illustration: EUGENE CHRISTIAN.]
+
+                 [Illustration: M. GRISWOLD CHRISTIAN.]
+
+
+
+
+                            Uncooked Foods &
+                             How to Use Them
+
+                        A TREATISE ON HOW TO GET
+                           THE HIGHEST FORM OF
+                         ANIMAL ENERGY FROM FOOD
+
+                 With Recipes for Preparation, Healthful
+                   Combinations and Menus  ::  ::  ::
+
+                                   BY
+                      _Mr. & Mrs. Eugene Christian_
+
+
+              As the building is, so the structure must be.
+
+
+                              FIFTH EDITION
+                          Revised and Enlarged
+
+                                NEW YORK
+                       THE HEALTH-CULTURE COMPANY
+                           151 WEST 23D STREET
+
+
+
+
+                             COPYRIGHT, 1904
+                                   BY
+                            EUGENE CHRISTIAN
+
+
+
+
+                               Dedication
+
+
+                         To the Women of America
+                   on whom depend the future greatness
+                        of our glorious country,
+                     we most affectionately dedicate
+                               this work.
+
+    We may live without poetry, music and art,
+    We may live without conscience, and live without heart;
+    We may live without friends, we may live without books,
+    And civilized man _can live_ without cooks.
+
+                                         (_Apologies to Owen Meredith._)
+
+
+
+
+                       PREFACE TO SECOND EDITION.
+
+
+The first edition of this work was received by both the press and the
+people with favor, and the immediate demand it met with confirms our
+opinion that the people are awakening or beginning to realize the great
+importance of the food question, and its relation to both the mental
+and physical man.
+
+The most convincing evidence we have had in regard to the correctness
+of our theory is found in the letters we have received from the people
+of nearly every English speaking country, telling of the benefits they
+have gained by adopting the use of elementary foods, according to the
+theories advanced in this work.
+
+The fact that people in nearly all walks of life are giving so much
+thought to this subject, leads us to hope that the time will soon come
+when it will be a matter of common knowledge that incorrect feeding is
+the primary cause of nearly all diseases and that correct or natural
+habits of eating will prevent and cure the great multitude of ills with
+which the majority of mankind are afflicted.
+
+The most learned and advanced thinkers of every civilized country are
+gradually turning their attention more and more each year to the food
+question to ascertain the causes of disease and its cures; it will
+therefore be but a few years until the light of the world’s greatest
+minds will be turned fair and full upon the material out of which MEN
+AND WOMEN ARE MADE, and the immutable laws of nature will be their
+“star by day and pillar of fire by night.” It is then that the food
+question will in very truth become a science.
+
+That this book may contribute to that end is the wish of
+
+                                                            THE AUTHORS.
+
+
+
+
+                               CONTENTS.
+
+
+                                                                    PAGE
+
+INTRODUCTION                                                          15
+
+THE PROBLEM OF PROBLEMS                                               19
+
+THE FUNCTION OF FOODS                                                 23
+
+FOOD PRODUCTS                                                         29
+
+RAW FOODS                                                             35
+
+ECONOMY--SIMPLICITY                                                   39
+
+AS A REMEDY                                                           43
+
+EMANCIPATION OF WOMAN                                                 49
+
+THE SELECTION OF FOODS                                                55
+
+FOOD COMBINATIONS                                                     61
+
+THE PREPARATION OF FOOD                                               69
+
+PREPARATION OF UNCOOKED FOODS                                         73
+
+EFFECTS OF COOKING FOOD                                               76
+
+COOKING MILK                                                          81
+
+FLESH FOODS                                                           85
+
+NUTS                                                                  89
+
+FRUITS                                                                93
+
+CEREALS                                                               97
+
+VEGETABLES                                                           100
+
+BREAD FERMENTATION                                                   103
+
+CONDIMENTS                                                           108
+
+HOW TO EAT                                                           113
+
+MASTICATION                                                          119
+
+FEEDING CHILDREN                                                     125
+
+FOOD VALUES AND TABLES                                               133
+
+FLESH FOODS--_Table_                                                 134
+
+DRIED FRUITS--_Table_                                                136
+
+GREEN VEGETABLES--_Table_                                            136
+
+DAIRY PRODUCTS--_Table_                                              137
+
+NUTS, SHELLED--_Table_                                               137
+
+FRUITS AND BERRIES--_Table_                                          138
+
+HOW TO BEGIN                                                         139
+
+RECIPES                                                              143
+
+SOUPS                                                                147
+
+VEGETABLES                                                           153
+
+FLESH FOODS                                                          157
+
+EGGS                                                                 159
+
+CEREALS                                                              163
+
+SANDWICHES                                                           167
+
+NUTS                                                                 169
+
+SALADS                                                               173
+
+FRUIT AND FRUIT DISHES                                               183
+
+MELONS                                                               192
+
+EVAPORATED FRUITS                                                    193
+
+CHEESE AND JUNKET                                                    197
+
+CAKES, PUDDINGS AND PIES                                             199
+
+JELLIES                                                              201
+
+MOUSSÉS, SAUCES AND WHIPS                                            209
+
+CREAMS                                                               213
+
+ICE CREAMS, ICES AND DRINKS                                          217
+
+MENUS FOR SEVEN DAYS                                                 221
+
+BANQUET MENUS                                                        229
+
+
+
+
+                       WHY THIS BOOK WAS WRITTEN.
+
+
+Some years ago we, the authors of this work, both became so impaired in
+health as to almost totally disqualify us for the performance of our
+daily work. A very exhaustive study of our condition convinced us that
+it was caused mainly, if not wholly, by incorrect habits in eating.
+This brought forth a very careful and studied series of experiments
+in diet which was confined entirely to cooked foods, because we at
+that time accepted implicitly the common theory that foods could be
+predigested and improved by heat.
+
+Failing utterly in this, our attention was turned toward what have been
+called natural foods, but what in reality mean food in its elementary
+or unchanged state. Less than a year of study and experimenting with
+this system of feeding resulted in the total elimination of all
+stomach disorders and our complete restoration to perfect health. From
+scientific research, in addition to these failures and successes,
+we have studied out a system of both eating and drinking, which has
+been tried by many others under our direction, and in every instance
+health, strength and vitality have come to those who have obeyed our
+instructions.
+
+In order to bring this theory more conspicuously before the public
+we gave a seven course dinner or banquet of uncooked foods, which
+was attended by many distinguished New York people. It received much
+attention by the New York press, and was widely commented on all over
+this and foreign countries through the press exchanges. A flood of
+inquiries concerning the use of uncooked food, especially referring to
+their remedial values, followed this publicity. This gave the first
+hint of the great interest that the public is now taking in this method
+of living.
+
+These inquiries showed that thousands of intelligent people were
+dissatisfied with their present methods of living.
+
+A second Elementary food banquet was spread at the same hostelry a few
+months later, which was given still wider publicity by the press, and
+which brought forth inquiries in such volume and of such intricate
+detail that it became impossible to answer them. Therefore as a labor
+saving method of making reply and in order to place intelligently
+before the public the results of our work and experiments, it was
+decided to incorporate them into pamphlet form. But it was soon
+discovered that this was entirely inadequate, so the present volume is
+the result.
+
+If it gives to men more strength, more vitality, more endurance; if it
+gives them more health and less disease, more sympathy, more affection
+and more love. If it gives them higher senses of Mercy and Justice
+which flow more freely from a fountain of robust health, and which are
+the warp and woof in the great fabric of a higher civilization!
+
+If it contributes one degree to the elevation and freedom of woman, if
+it gives her one hour more of pure air and sunshine, if it gives her
+new thoughts, new dreams, new hopes with which she may endow the race
+to be, if but in dreams it shifts the scene from four dark walls hung
+with pots and bones to gardens and fields, where nature’s bounteous
+store of purple and red is swung with prodigal hand in sunshine and
+autumn leaves, waving and waiting to mingle their life with hers; if it
+brings her more youth and years, less sorrow and tears, if this book in
+the least lightens the leaden load that has been laid upon her by our
+civilization,--if in all the world it changes one hour of suffering to
+an hour of peace or pleasure, we will be repaid.
+
+                                              EUGENE CHRISTIAN.
+                                              MOLLIE GRISWOLD CHRISTIAN.
+
+
+
+
+                             INTRODUCTION.
+
+
+The earth moves, and man, its little masterpiece, is growing apace.
+After spending ages in scanning stars and flowers, and mountains and
+trees--after vain effort to find truth in the objects about--man
+has discovered himself. He has come into his own, the kingdom of
+self-knowledge, self-control and self-development. In the early times
+he was a blind instrument in the hands of the Great Father. Blindly he
+worked and rested, and slept. Blindly he procreated. Blindly he ate
+what came to his hand, asking only physical gratification.
+
+But now--the earth moves, and man has graduated from the dull life of
+the flesh, and has entered into his kingdom. He has great, shining
+dreams of what he would be and know and do. He would work harder, think
+deeper, aspire higher than his forefathers. He demands of himself tasks
+of which they did not dream. To fulfil these demands he must have
+greater strength, endurance, nervous vitality. He must increase his
+powers. To increase his powers he must know how to work, how to rest,
+how to feed his body--to feed his body so that it may be strong instead
+of weak, alive instead of dying.
+
+Of all the problems of practical life the question of feeding is the
+most important. Not only the individual but the race suffers from
+errors of diet. Many solutions have been proffered. Some of these
+are better than the conventional diet; others worse. Of the plans of
+diet that have been expounded for the betterment of man there is one
+that seems to be ideal--that fulfils every requirement, physiologic,
+sensuous, domestic and esthetic. This plan of diet provides a food
+that maintains the body and mind in the highest health and vigor, that
+is gratifying and enticing to the palate, that needs practically no
+preparation and that, by its appearance and its associations, appeals
+most strongly to the imagination. Having said so much it is needless to
+add that the plan referred to is the “Uncooked Food,” sometimes called
+the “Elementary Food” plan.
+
+The picturesque features of the new diet (that is to say the oldest of
+all diets readopted)--the beauty, the economy and the splendid feeding
+properties of the new diet have made for it, within the last few years,
+thousands of advocates among the most intelligent and advanced classes
+of people. Those people have at times felt keenly the need of some
+reliable advice as to the preparation and service of these beautiful
+foods. In my capacity as editor of HEALTH-CULTURE, a journal of wide
+circulation, I have received many such letters. To none of the writers
+have I been able to give the full and satisfactory information desired.
+
+It has been said by some confiding soul that for every issue needing
+a man of certain powers the man is somehow provided. In one instance
+this has been doubly fulfilled. The issue was need of information
+on a very important subject--diet. And to meet this issue--to give
+information on this important subject--there came not only a man,
+but a man and a woman. Besides his many other qualifications, Eugene
+Christian is to-day recognized as an expert on the question of food
+and diet. Mrs. Mollie Griswold Christian has studied the subject from
+every standpoint; and her practical experience as a dietary expert has
+given to this brilliant young woman a knowledge of all phases of the
+diet question. The information provided by these two students of the
+art of living is plain, practical and authoritative. It opens the door
+to a new world. For with the great English pathologist, Alexander Haig,
+M.D., V.R.C.P., etc., of London. I firmly believe that “in diet lies
+the key to nine-tenths of those social and political problems that vex
+our age and time.”
+
+The “present scribe” fully agrees with the eminent authority quoted.
+I believe that the greatest advance in solving these problems will
+be made through reform diet. And that, up to the present, the best
+solution of these problems, I believe, is found in the use of the
+uncooked foods.
+
+                                                  W. R. C. LATSON, M. D.
+
+
+
+
+                        THE PROBLEM OF PROBLEMS.
+
+
+Every century since civilization began has left upon the pages of
+history some great thing, something worthy of a place in literature and
+memory. Empires and dynasties have arisen and fallen like bubbles on
+the water; bloody typhoons called wars have swept over the earth and
+exterminated races and changed the geography of the map of the world.
+
+The mind of man was employed for thousands of years in trying to
+ascertain where he came from, for what purpose he was here, and where
+he was going. Stimulated and excited by invention and travel, only a
+few hundred years ago the faculties of gain and accumulation began
+their development. These have evolved on and on, until they have
+reached such ugly and vulgar eminence that it is no longer respectable
+to be extremely rich.
+
+It is only of recent years that the intelligence of mankind has been
+directed towards finding out the really useful things in life. If we
+mistake not, this decade will stand out in history as one of the most
+important since the world began. Its greatest achievement will be that
+it has put into motion a tidal wave, a current of thought that will do
+more for the human race than all the mighty ages and musty centuries
+that have gone into the eternity of the past.
+
+So long as men looked into the heavens and said, “The Lord will
+provide” they never took much interest in performing that very
+important task themselves. So long as they depended upon ignorant kings
+and rulers for guidance, the brain was a useless lump of clay; but in
+this decade the people are thinking.
+
+The question mark is the sign of the times. The universal password is
+“Why?”
+
+Why is disease so common, and perfect health so rare?
+
+Why are the great majority of people afflicted?
+
+Why has the word “ease” been changed to “disease”?
+
+Why do we find so many specimens of perfect health and development in
+all other forms of life, and so few among mankind--_the king_?
+
+All forms of animal life on this globe live about eight times their
+periods of maturity, except man. He matures at about 24. Measured
+therefore by all other forms of life, he should live nearly 200 years.
+But he drops into his grave at an average age of 40--while he is yet in
+his youth.
+
+There is some good reason for this. We believe the answer must be found
+in a consideration of the material from which his body is constructed.
+
+Of what is he made? With what kind of material does he keep himself fed
+and repaired? He must be what his food has made him.
+
+Disease is merely the outward expression or penalty for violated laws.
+
+Health is nature’s reward for conformity to her laws.
+
+If man’s present condition is imperfect and unnatural, to what must it
+be attributed?
+
+The question will soon be solved. It cannot long remain unanswered.
+It is too great, too important, too stupendous, too serious for the
+great throbbing heart of the world to go on and give it no thought.
+The best talent in America, that throne and home of genius whose light
+and literature have encircled the world, is beginning to turn toward
+this question. Men are really beginning to think something about the
+material out of which they construct themselves.
+
+It is indeed amazing to think that all these years have come and gone,
+and that such a vast amount of human thought has been bestowed upon
+the arts and all the sciences except one, viz., what kind of material
+will bring mankind to the highest state of mental, moral and physical
+development.
+
+
+
+
+                         THE FUNCTION OF FOODS.
+
+
+The true function of food is to supply material for growth, and for new
+tissue, to replace that worn out by effort. Things which do not serve
+these two purposes cannot be consistently classed as foods. On the
+contrary, they are exactly the opposite; for when they are taken into
+the body, they must be excreted at the expense of energy. These facts
+should be observed in the preparation of all materials used as food.
+
+What we call life is but the ever-changing expression of organic
+matter. Just how it is created, how from the protoplasm or the tiniest
+molecule there comes the well-organized being--what strange change
+takes place when two atoms called germs are blended, to create a living
+thing, what gives it form, color and intelligence--all these things are
+as deeply buried in the realm of the unknown as they were a million
+years ago.
+
+All we know is that all life must comply with certain natural laws in
+order to be free--for a man in the throes of disease is not free. He is
+a vassal, a slave. He is in bondage. He has himself fastened fetters on
+his flesh by his own foolishness--by disobeying nature’s laws.
+
+Obedience to these laws will keep life in the line of evolution to
+higher and higher degrees of perfection till it reaches that zenith to
+which nature is ever striving to bring all she creates.
+
+But if these laws are violated the process of evolution is interfered
+with, and the penalty is expressed by disease and death.
+
+In the support and maintenance of life the first and most important
+thing is the substance upon which it feeds. Animals in their
+native state seem to put the proper appreciation upon foods. They
+instinctively reject that which is harmful--that which would interfere
+with nature’s process of evolution--and accept as food that which is
+good for them. Man does not act with such wisdom. Civilization has
+created for him artificial environments in the chaos of which his
+instincts have been lost.
+
+The most important thing that can possibly engage the thoughts of
+mankind is how to build the human body, how to bring to their highest
+development all its faculties. This must depend upon something, must
+be made of something. That something is food.
+
+It looks incredible indeed that the wisest, wealthiest and most
+philanthropic men the world has ever produced would spend great
+fortunes and many of the best years of their lives in erecting and
+perfecting such things as astronomical observatories, in creating
+instruments and delicate scales upon which the worlds are weighed and
+distances measured to the remotest planets, knowing full well that
+when all this magnificent array of knowledge was gained that it would
+be of no possible benefit to mankind except the mere satisfaction of
+knowing that it was known. It seems incredible that they would do all
+this, yet give absolutely no thought or attention to the selection of
+the material out of which the body and brain are made, upon which,
+therefore, men must depend for their health, their contentment and
+happiness; yes, even their ability to think out these intricate
+problems.
+
+Man seems to have appropriated for food everything he could lay his
+hands on. His chief study and delight seems to have been the mixing and
+stirring together of all sorts of things, the combinations of which go
+on to infinity. No chemist in the world would dare risk his reputation
+upon an attempt to analyze an ordinary Thanksgiving dinner.
+
+The only true function of food is the growth and support of life. The
+needs of the human body are very limited. All the nutritive elements
+it requires can be found in their purest form in less than half a
+dozen different articles, which in a natural and healthy being should
+be selected by the demands of the system expressed by hunger. There
+is therefore no reason for feeding upon the innumerable variety and
+endless and senseless mix-ups that are served upon the average table.
+
+By long persistence in incorrect and unnatural habits of eating and
+drinking the body will seemingly adjust itself to false conditions. The
+argument is nearly always brought forth that “my foods taste good,”
+“they seem to agree with me,” “I am never sick,” etc., etc.
+
+This appears convincing, but it is not even entitled to serious
+consideration, unless the other (natural) method has been also tried.
+Unnatural livers have no standard to measure from except their own.
+They know not what the result would have been had they lived naturally
+and correctly.
+
+Mr. Gilman Low, of New York, who is in many respects, perhaps, the most
+perfect specimen of manhood in the world, thought the same thing, and
+argued the same way for many years. But he tried the new method of
+living. He decided to subsist entirely upon foods in their elementary
+condition, and to limit his bill of fare to a very few articles. As a
+result he lifted, in the presence of a party of friends, a few weeks
+ago, one million pounds in thirty-four minutes, lifting 1,000 pounds
+at a time. He possesses a kind of strength and endurance that is the
+marvel of the athletic world to-day.
+
+He has the new standard to measure from. It takes experience to
+constitute an authority. It takes experience to convert theory into
+knowledge. Of all those who will oppose these methods, not one probably
+will speak from experience. Not one will possess an opinion that would
+be taken in a court of justice on any case involving a dollar bill.
+
+
+Prof. Low is not a professional strong man. He is better known
+professionally as an Artist and Health Director and had sense enough
+and nerve enough to cease plodding on in the dusty pathway of
+others--but decided to try something new, because it appealed to his
+common sense.
+
+Every faculty in our being conspires together to aid the body in
+conforming to the requirements of natural law. Foods in their natural
+or elementary state (that the taste will at first revolt against
+because it has never come in contact with them) will soon become
+extremely delicious and satisfying; so much so, that the appetite will
+demand no other.
+
+When this condition is attained foods begin to perform their natural
+functions. They delegate to the body all their latent powers and
+energies. They bring it to the highest degree of development of which
+it is capable. Language fails to describe the difference between the
+emaciated dyspeptic, who is fed on the so-called “fat of the land,” and
+the rugged, robust, red-blooded individual who subsists entirely upon
+nature’s unchanged, elementary foods.
+
+
+
+
+                             FOOD PRODUCTS.
+
+
+That type of life to which man belongs, if traced chronologically from
+age to age, and geographically from land to land, will be found to have
+originated in the tropics, or the warmer belts of the earth’s surface.
+His primitive food was plants.
+
+As the ages progressed and he ascended a little farther up in the scale
+of evolution, he added fruits, and further on nuts, to his dietary. So
+far as his physical needs were concerned, this combination, plants,
+fruits and nuts, composed the most perfect diet he has ever subsisted
+upon.
+
+There are numerous forms of anthropoidal life in these southern climes
+that bear testimony to the wonderful strength, agility and endurance
+that can be builded from these simple foods. In some parts of Africa
+there is a type of gorilla which subsists entirely upon these foods in
+their natural state, and which can twist with his two hands the barrel
+of a Springfield rifle into a shapeless mass in an instant.
+
+Every step that man has taken in the long and devious road of
+civilization, added to his love of travel and romance, and his
+instinctive curiosity, and unsatisfied desire for something--anything
+he did not possess.
+
+Every step that he took beyond the limits of his own country involved
+the question of food. Especially as he migrated northward the storing
+of food products to tide him over from season to season became a
+question of very great importance, one that involved the question of
+life and death. All the faculties were employed almost wholly in his
+endeavor to solve this one dominant question. He began to think, to
+study, to experiment.
+
+He had emigrated beyond the limits of his native land, where he could
+live from the bountiful prodigality of nature. He found himself
+confronted by all the hazardous vicissitudes of climate and vegetation.
+Roots, herbs and every vegetable thing was tested as food, and during
+periods of famine and hunger, in sheer desperation he slew and preyed
+upon even animal life.
+
+It is certain that the custom of flesh eating among the ancients began
+with the direst necessity, with the choice between that or death by
+starvation.
+
+The first cereal product known to history was a small seed or berry,
+the product of a wild grass called _sativa_ or _sativum_. From
+_triticum sativum_ was developed the wheat plant; from _orysa sativa_
+came the rice. These two great staples came substantially from the
+same root. The one planted in the more northern latitudes produced the
+wheat, while the same plant in the tropical and semi-tropical regions
+developed the rice.
+
+It was during the time that man was sorely put to it to find and
+produce foods which he could store for winter use, probably, that foods
+classed as legumes, that is to say, every product that grows in a pod,
+of the bean and pea variety, became so highly developed and universally
+used. There are about 7,000 species in the legume family contained in
+about 450 different genera.
+
+The enormous variety of things that could be used as food because they
+would sustain life, which had been discovered by mankind in his more
+primitive years, were passed on from generation to generation and
+mixed, crossed and combined to appease the appetite of the wealthier
+classes. Besides this extensive bill of fare that had been discovered
+and compiled from necessity, the earth’s surface was again scoured to
+find things that would tickle the palate of the priests and rulers of
+the Oriental world.
+
+The natural trend of civilization is to group people together in
+communities, settlements and cities. The natural tendency of this,
+under ancient, and even our present social system, was to concentrate
+wealth, the result of which is always the division of society into two
+classes, namely, producers and non-producers.
+
+This condition left its mark upon the inhabitants of ancient cities.
+Idleness sought employment and entertainment in many forms of
+dissipation, the most prominent of which was feasting--eating and
+drinking. The ancient Romans at their feasts would eat as long as they
+could comfortably sit up, and then lie down, and in this position
+finish their feast. Then they would repair to a vomitorium, where they
+would disgorge themselves.
+
+The result of this was mental and physical decay among the wealthier
+classes. It was at this time that Augustus Cæsar was changing the Rome
+of brick to the Rome of marble, and she was boasting that her art,
+language and literature were ornamenting and civilizing the world, when
+in reality among her wealthier classes was being sown the seeds of her
+ultimate decline.
+
+Our present methods of sustaining life from food are but a mirror made
+from the fragments of man’s past and curious history, in which the
+student can see reflected through the ages that have gone the primitive
+man and the food and habits which brought him to such a high degree of
+physical perfection.
+
+During the whole life of primitive man he would not eat more than a
+half dozen different varieties of food, while it is estimated that the
+average American can select from 1,000 articles.
+
+It would be impossible, as well as useless, to try to enumerate all the
+articles used as food, and especially to attempt to give their analyses
+or nutritive values. All we wish to show are the reasons why man has
+become so omnivorous. We want to make him think. We merely want to give
+him material out of which he can weave his own conclusions.
+
+We want no one to accept our theories of the food question without
+thorough investigation and study. If he does, he will eternally be
+wavering between two opinions, and like all those who bestride great
+questions, will never accomplish anything of value on either side.
+
+
+
+
+                              “RAW” FOODS.
+
+
+Foods that have ripened and been brought to a state of maturity by
+nature cannot consistently be called “raw.” The origin of this word was
+the effort to describe something that was unfinished, that was crude,
+that was rough, or in some way objectionable.
+
+Think of applying this ugly word to a luscious bunch of purple grapes
+swinging to and fro in bowers of green. Or to a hickory nut that has
+ripened in the top of a mountain tree, whose life-giving properties
+have been filtered through a hundred feet of clean, white wood. Or to
+a delicious apple, or peach, reddened, ripened and finished,--nursed
+in the lap of nature, rocked in her ethereal cradle, and kissed from
+the odorous blossom of infancy on to maturity by the soft beams of the
+life-giving sun, the Parent of all light and life.
+
+These things are finished, ready for use; they are perfect, they are
+not raw, they are done; and when they are cooked they are undone. They
+are as far removed from their finished and done condition as if they
+were green or but half grown.
+
+In the true sense of the word, cooking that which nature has ripened
+in reality renders it raw--hopelessly raw. The Standard Dictionary
+says that raw means uncooked; but dictionaries are made by men. They
+record as true whatever becomes a custom, and if custom makes an error,
+then the dictionary makes an error. If custom were to make raw mean
+finished, the dictionary would accept it as true.
+
+Language is a thing of growth and development. It is an oral effort to
+express our emotions, our hopes, fears, joys, sorrows and sympathies.
+Language is continually being born and continually being buried.
+
+We cannot accept the sweeping statement that all things are raw that
+are not cooked, though a thousand dictionaries were to say so.
+
+An uncooked beefsteak could, with much consistency, be called raw. It
+looks raw and tastes raw. In the sense that the skin worn from the
+shoulder of a horse by a rough collar makes a raw place, so is an
+uncooked beefsteak raw. But this word cannot be made to truthfully
+describe fruits, nuts and grains in a perfect state of maturity. They
+have been finished by nature, by some supreme intelligence, and sown
+with prodigal hand over the face of the earth, and man has become the
+beneficiary thereof. And none of his work and puny efforts can possibly
+improve them.
+
+
+
+
+                          ECONOMY--SIMPLICITY.
+
+
+If there were nothing else to recommend the use of uncooked foods
+except simplicity and economy, it would be quite enough. There is
+nothing more complicated--more laborious and more nerve-destroying,
+than the preparation of the alleged good dinner. There is nothing
+simpler, easier and more entertaining than the preparation of an
+uncooked dinner. The largest eating place in New York could be operated
+from an ice box and a pantry, were they to abolish the cooking habit.
+This in all probability will be done a thousand or more years from now,
+when people learn the true relations between food, energy and health.
+
+In order to gain some conception of the number of articles used in the
+preparation of a Thanksgiving dinner, the authors took a very careful
+inventory during its preparation, from the kitchen of a New York hotel
+to which they had entrée. The total was 192, while dozens of articles
+counted as one, such as catsups, sauces, mayonnaise dressings,
+chow-chows. Such things were composed of from two to half a dozen
+different ingredients, which, if they could have been ascertained,
+would have run the grand total up, in all probability, to 250 different
+articles.
+
+Is this not a hint from which any one at all gifted with the power of
+analysis might draw a few deductions that would explain why it is that
+nearly all diseases common to civilized man have their origin in the
+stomach and intestinal organs?
+
+All these food items must be carried in stock by somebody. They
+are first collected from the place of their growth, and brought to
+storehouses, factories, packing houses, mills, and cookeries, and put
+into casks, hogsheads, barrels, kegs, jugs, bottles, tin cans, bags,
+intestines of animals, and every conceivable thing that will hold
+liquid, powder, grain and piece matter, and are carted to some place
+of storage, sold by commission men, resold to jobbers, again carried
+in stock for a time, sold to dealers, where they are again held up and
+finally sold to the consumer, who has no conception of their age or
+where they are from, and but little knowledge of their value as food.
+
+All this is extremely complicated and expensive. It costs money every
+time this vast number of things are stopped and stored, and more every
+time they are moved. Every day added to their age renders them more
+valueless as food and more expensive as commodities. Not content with
+this aged, unnatural pickled and preserved condition, the housewife
+lays hold of them and proceeds to give them their finishing touch by
+fire.
+
+On the checkered highway of man’s curious doings, there is indeed
+nothing stranger than this. We have in this country hundreds of
+different articles of food which can be most advantageously used
+without cooking; yet the cook intrudes his art, bakes, boils, stews,
+broils and heats these things, until their original elements are wholly
+changed, until many of them are rendered almost totally valueless.
+
+Thus robbed of their elementary and delicious flavors, the cook
+endeavors to make them appeal to the sense of taste by mixing, jumbling
+together, spicing, and using decoctions called extracts, the properties
+of which he knows absolutely nothing, until the original substance is
+so disguised that it cannot be recognized in taste, color or flavor.
+Those who enjoy their eating most and who have reached the highest
+standard of health and physical development, have succeeded in reducing
+their diet to less than a dozen articles.
+
+It seems that everything in connection with the affairs of people
+unites to recommend this simple method of living. We all know that
+taste, in the selection of his food, is the supreme power that
+dominates man, and if he will not pervert it, but will give it a
+chance, it will lead him into perfect obedience of nature’s great
+dietetic laws.
+
+
+
+
+                              AS A REMEDY.
+
+
+Under the auspices of the Technology Club there was a meeting of about
+100 of New York’s most eminent doctors held a few evenings ago at the
+offices of Dr. ---- to listen to a lecture on the subject of radium,
+and to consider and demonstrate as far as possible the application of
+this strange metal to the curing of disease. The opening remarks of the
+noted physician who was entertaining the assembly were as follows:
+
+“There is nothing dawning upon the profession with more certainty than
+that medicine as a curative agent is passing. The most learned men are
+depending less and less each year upon drugs as a means of combating
+disease. The best men in the profession are changing both their views
+and their practice. For many hundred years consumption has been treated
+with drugs, and nobody has ever been cured by them. To-day we send
+patients into the open air, where they are kept winter and summer,
+sleeping in tents, and they get well.”
+
+We are perfectly willing to accept this statement as true. We are
+willing also to believe that all disease is a mere result of violating
+natural law, and that the only true remedy is found in obedience. We
+believe that foods occupy the same place in building a man that bricks,
+iron, stone and timber do in building a house. We believe that the kind
+of material (foods) used will determine to a very large extent the kind
+of man you will have when you get him done.
+
+We believe further that the kind of material with which you keep him
+repaired and fed will determine wholly whether he will be sick or well.
+If “more than 90 per cent. of all human ills have their origin in the
+stomach and intestinal organs, and are caused by incorrect habits of
+eating and drinking,” then those human ills certainly can be cured by
+removing the cause and selecting such foods as will counteract these
+abnormal conditions.
+
+In combating this tremendous per cent. of disease, we must depend upon
+foods in their natural or elemental state, because their food and
+chemical properties have not been changed. We know--or should know what
+they are. We cannot rely upon foods whose chemical properties and
+nutritive values have been changed and dissipated by heat.
+
+The change that has taken place in them is measured entirely by the
+amount of heat to which they have been subjected. Certain protoplasmic
+or plant life is destroyed at 145 degrees F. This destruction continues
+on up to 212, the boiling point. If the article is removed then, and
+put into an oven or a dry heat, it can be carried on up to 300 or 400
+degrees, where it becomes a mere bit of ashes or charcoal,--totally
+destroyed.
+
+At every step on the way from 145 degrees to 400 degrees the article
+becomes of less and less value as food, and less and less reliable as a
+remedy or an element of construction of tissue and builder of life.
+
+We know that indigestion, our national ill, can be cured by the
+proper selection of uncooked foods. We know that constipation, its
+consequence, can also be cured by their use. We _know_ that irritation
+of the mucous membrane or lining of the stomach, that hyperpeptia, or
+fermentation, and the desire for over-eating can all be cured by the
+use of uncooked foods. We know that where there is no indigestion,
+fermentation and constipation in the motive machinery of the body, the
+blood is pure and rich, and that pure blood builds every organ and
+inch of the body to its highest capacity.
+
+We know that, as compared with cooked foods, it only takes about half
+the quantity of uncooked food to sustain life.
+
+We believe that with these evils eliminated from the human system the
+ninety per cent. of ills referred to would nearly all disappear.
+
+In treating abnormal conditions which we are pleased to call disease,
+by proper feeding, it requires the knowledge of a food expert--one
+who is acquainted with the chemical properties and the process of the
+conversion of food into energy in the human body.
+
+For instance, a great majority of stomach troubles are caused by
+the eating of too many starchy foods. This causes hyperpeptia, or
+fermentation. The consumption of too much starch also causes calcareous
+or limy deposits to collect in the 2,000 miles of tubing in the body
+called veins, capillaries and arteries. These deposits create stiffness
+and rigidity in the joints and muscles.
+
+This condition is specially manifest in the morning, after the body has
+lain in a horizontal position for six or eight hours. This condition
+marks the real difference between youth and age. It can be remedied by
+the elimination of cereal starch from the dietary and the substitution
+of such foods as will be remedial and counter-active.
+
+In foods can be found nearly every chemical and medicinal element that
+is contained in medicines, and in this form they can be taken as nature
+intended them, instead of being extracted, concentrated, and rendered
+artificial and unnatural, as nearly all medicines are.
+
+In none of the varied forms of matter on this globe is the warfare of
+construction and destruction more seriously waged than in the human
+body. What we call health is but a condition where the powers of
+construction are made to excel the powers of destruction. By correct
+eating and the pursuit of natural habits, this condition can be
+maintained for a great number of years; but when we aid the forces
+of destruction by taking into the body such things as tea, coffee,
+tobacco, distilled and ardent spirits, and the host of table condiments
+that are in daily use, all of which possess only the elements of
+destruction, we must not be disappointed when we find ourselves devoid
+of energy and vitality and landed well over into the great throng of
+the diseased.
+
+
+
+
+                         EMANCIPATION OF WOMAN.
+
+
+If the study of the natural or elementary food question had for
+its object no other purpose than giving to the human family their
+birth-right of health and years, and aiding their mental faculties in
+reaching a higher development, it would be of sufficient importance
+to justify the most profound attention of every woman in a civilized
+state. But when it is considered that its final solution may not only
+accomplish this, but emancipate her from the slavery of the kitchen and
+the cook stove, it becomes one of the most important questions that can
+possibly engage the minds of intelligent people.
+
+We believe that nature has provided a diet that can be selected
+and eaten without changing its form or chemical properties by the
+application of either _heat_ or _cold_, and which will be perfect. We
+have proven that if correctly used it will in all cases bring natural
+results, which are always healthful results. We have been led to these
+conclusions by information gained from the school of observation and
+experience at our own table, as well as by seeing the most obstinate
+and chronic diseases gradually disappear from members of our own family
+and others under the magic effect of proper feeding, until perfect
+health was the result.
+
+Aside from the effect of a natural food diet upon the health and
+happiness of people, its most important feature is that it promises to
+solve for woman another most perplexing question, namely, the struggle
+with the servant.
+
+When the house is provided, and the woman who has dreamed of a true
+home is settled therein, it gradually dawns upon her that instead of
+being a queen, she is an imprisoned vassal. She finds that she must
+stand over a miniature furnace for an hour in the morning and breathe
+the poisonous odor of broiling flesh, and spend another hour among the
+grease and slime of pots and dishes, instead of occupying that time
+walking in the life-giving sunlight and drinking in nature’s purifying
+air.
+
+She soon realizes that the fires of the morning are hardly out until
+those for the noon are kindled and the labors from luncheon often lap
+over into the evening, and those of evening far into the night. The
+throne over which she dreamed of wielding the queenly sceptre has been
+transformed into a fiery furnace, gilded with greasy pots and plates,
+blood and bones, over which she has unfurled the dish-rag, and by the
+common custom of her country, it waves over her helpless head as an
+ensign of her rank and profession, under which she is really a slave.
+
+The home of which she dreamed has laid upon her a confinement and labor
+but little lighter than that which society puts upon the criminal who
+has violated its laws, and whom it has deprived of his liberty.
+
+The picture of a husband and wife growing old together, walking hand
+in hand up to the noon of life, and turning over the hill and marching
+down toward the evening of old age together is only painted by poets
+and dreamers, most likely old bachelors and old maids,--it is not true.
+
+The average husband and wife do not grow old together. The wife spends
+six or seven hours of each day endeavoring to prepare food and create
+dishes that will appeal to and satisfy the perverted taste and appetite
+of her husband, and probably the short-notice “friend to dinner.” The
+anxiety and mental tension that she undergoes from day to day and year
+to year wear upon her form and face, and like the long dripping of
+water upon the stone, leave their mark. This mark is nervous exhaustion
+and premature old age.
+
+It is from this deplorable condition of womankind that the use of
+uncooked or natural foods will surely bring relief and freedom. In
+hundreds of cases that have come to our knowledge where this experiment
+has been honestly tried, it has resulted in a revolution in the
+household culinary department, and in giving the wife enough mental and
+physical freedom to allow her to preserve her youthful charms, which
+is her solemn duty, and to cultivate those higher faculties upon which
+every woman must depend for attraction and happiness with advancing old
+age.
+
+It may not free woman wholly from the labors of the kitchen, but it
+will prove an important factor in lifting her mentally, morally and
+physically into an entirely different sphere.
+
+It is utterly impossible for a woman to spend six hours out of twelve
+in the dense and smoky atmosphere of a kitchen over a roasting fire,
+breathing air laden with the fumes of burning flesh and steaming foods,
+and give to her progeny those beautiful faculties which are their
+birth-right, and which have been the dream of her dreams.
+
+It is also impossible for a woman to construct her body, her brain
+and her heart with all their varied sympathies, desires and emotions
+out of such material as the flesh of dead animals, fermented fruit
+(wine), fermented bread and the innumerable narcotics and cooked or
+devitalized foods with which the average table is laden, and think
+beautiful thoughts and keep her sympathies and senses of justice and
+mercy in that beautiful and highly civilized realm where the cultivated
+and advanced woman, especially the mother, should dwell.
+
+We are thoroughly convinced,--convinced from experience, that great
+school from which all true knowledge comes,--that the first and most
+important step in nature toward making a perfect woman lies in the
+selection of the food material out of which the human body and all the
+restless flood of emotions that ceaselessly ebb and flow in its strange
+mechanism, are made.
+
+
+
+
+                        THE SELECTION OF FOODS.
+
+
+In the adoption of uncooked foods more care in selection is required
+than when they are to be cooked, for in the process of cooking, mixing
+and dressing, the real quality, taste and flavor of the articles,
+becomes changed, lost and dissipated. The most inferior articles of
+food can be cooked and artificially flavored, as they usually are, and
+still appeal to and satisfy the taste.
+
+In all public eating places the special duty of the _chef_ and steward
+is to use left-over foods. They are hashed, minced, flavored, spiced
+and peppered until the smell from the fermented or decayed portions is
+so concealed that they cannot signal the olfactory nerves; therefore
+the most inferior and unhealthy articles can be used which could not be
+done were these foods not cooked.
+
+When using uncooked foods the senses of sight, smell and taste demand
+the best, and it is only fair that these senses should be satisfied. It
+is as criminal to deceive our taste and sight in matters of food, as
+it is to obtain money under false pretense from our friends; and the
+penalty for this wrongdoing is more certain to be paid. We often escape
+justice in deceiving our friends, but never in deceiving ourselves. We
+cannot jump our bail with nature. We are always caught and punished for
+two crimes instead of one.
+
+One may be thoroughly convinced that the theory is correct, but if such
+articles are selected as do not conform or appeal to the taste, the
+effort will prove a failure. Food should be selected that has ripened
+on the parent stalk or tree, in the sunshine, as far as possible. Those
+who are acquainted with the curative and life-giving properties of air
+and sunshine will readily perceive why the selection of thoroughly ripe
+and full-grown foods are so necessary.
+
+In selecting an apple of a red variety, get a deep, rich red, not a
+pale pink one. The deep red color indicates that the fruit has ripened
+on an outer twig of the tree, exposed to the sunlight; while the paler
+colors show that it has ripened under cover of the foliage. This rule
+should be observed in the selection of all fruits and berries, and
+melons of every kind as far as possible, the rule being that whatever
+color is selected, get it as pronounced as possible. In other words,
+get the best.
+
+
+                                BANANAS.
+
+Bananas, the second-best article of food known, should never be eaten
+so long as a spot of green is visible on the skin. The majority of
+people seem to select this most delicious and nutritious fruit merely
+to please the eye; and just when it is at its best, that is, when the
+skin is covered with tiny black spots, or assumes a pied appearance,
+it is discarded and considered unfit for use. Where the consumption
+of bananas is large enough, they should be purchased by the bunch,
+and where it is not, they should always be purchased by the hand, not
+detaching them until they are needed for use. They should also be kept
+in the sunshine as much as possible.
+
+
+                             SWEET FRUITS.
+
+Dates, figs and seeded raisins constitute a group of the best foods
+known to the dietary. They contain about seventy-five per cent. of
+carbohydrates, which is sometimes called the powder of the human
+system. The black French date, known as the “Fard Diamond R.,” is one
+of the best varieties imported to this country.
+
+The Turkish pulled fig, that is, the unpressed fig of the largest
+variety obtainable, is much preferable to and more cleanly than those
+that have been pressed.
+
+Raisins should never be eaten without discarding the seeds; therefore,
+the seeded raisin is always preferable.
+
+
+                           EVAPORATED FRUITS.
+
+The process of evaporating the water from fruits, so they can be kept
+from season to season, is of great importance. It has added one of the
+greatest luxuries known to the uncooked bill of fare. In the selection
+of peaches care should be taken to secure the largest, best ripened and
+unpeeled variety. Never select peaches from which the peeling has been
+removed, because the fruit must be taken in an unripe condition, so
+that it is firm enough to peel and handle easily without crushing. The
+same rule should apply to the selection of apricots.
+
+Prunes are one of the best evaporated fruits in the American market.
+The largest varieties, running from 20 to 30 to the pound, should be
+selected for the uncooked table.
+
+
+                         OLIVES AND OLIVE OIL.
+
+Olives have become as standard on the American table as pickles, but
+we do not recommend their liberal use. The ripe olive has something to
+recommend it; mainly because it was allowed to get ripe. Pure olive
+oil occupies a conspicuous and necessary place on the uncooked bill
+of fare. For those who cannot thoroughly masticate nuts--because of
+defective teeth--olive oil, or even good peanut oil, affords one of
+the most necessary articles of diet. An ordinary body requires each
+twenty-four hours from two to two and a half ounces of pure fat (fuel).
+The required quantity of nuts may be eaten, but unless mastication is
+perfect, they do not contribute to the body all the fats they contain,
+while olive oil overcomes completely this difficulty.
+
+
+                            MILK AND HONEY.
+
+Milk and honey seem to be the only two things in existence that were
+made primarily for no purpose except food. All other articles upon
+which people subsist were created for some other purpose. All cereals,
+legumes, fruits, nuts and vegetables in the great scheme of nature,
+grow wholly to reproduce themselves; but the primary purpose of milk
+and honey, when they are created, is for food. They seem to have no
+other purpose to fulfill.
+
+In order to be sure of securing pure honey it is best to purchase it in
+the comb.
+
+Pure milk as it comes from the cow should contain twelve to fourteen
+per cent. solids and from three and a half to four and five eighths per
+cent. cream. Pure milk is one of the best proportioned foods known to
+science. Great care should be exercised, therefore, in its selection.
+The best results are obtainable when it is taken unskimmed, as nature
+has proportioned its nutritive elements in accordance with the
+requirements of the body.
+
+The custom of salting butter is altogether wrong, and inexcusable from
+a hygienic standpoint. It had its origin, no doubt, in the fact that it
+became commercially necessary in order to preserve it for the purpose
+of shipping, transporting and marketing. During the last few years
+fresh or sweet butter has come into general use in all the large cities
+and well-appointed hotels and cafés. In Paris, where the culinary art
+is studied and kept at a higher standard than at any other city in the
+world, it is considered an offense to serve salted butter. It is taken
+for granted that the article is aged and would have spoiled had it not
+been preserved with salt.
+
+
+
+
+                           FOOD COMBINATIONS.
+
+
+Nearly every article of food known, as bad as some of them are, will
+agree with the stomach if eaten alone or with a few other articles,
+in normal quantities, whose chemical properties harmonize. When we
+say that certain things do not agree with us, the fact is that these
+things do not agree with themselves. The truth is, we have eaten a
+combination of things that do not agree one with the other; and the
+stomach, being the receptacle of this chemical disturbance, is made the
+sufferer. The question of combinations is extremely important in cooked
+foods, because the tendency of modern cookery is to mix, to jumble
+together an innumerable number of things and pour over them condiments,
+sauces and dressings that are composed of dozens of other ingredients,
+until it becomes utterly impossible to ascertain by any method of
+calculation how many different articles compose one whole. While it
+is always well to observe correct combinations, it is in reality of
+secondary importance, for in subsisting on uncooked foods the natural
+tendency is towards simplicity. This is one of the greatest virtues
+following their adoption. In the beginning many are likely to desire
+each meal to be composed of a large number of articles. They like to
+see it spread around; they want to see the table covered; they want to
+see it groaning beneath a load, simply because they were raised that
+way. They have no standard to measure from, except a cooked standard;
+but this optical appetite soon wears off, and the taste and delicious
+flavors that are developed by combining two or three things, lead the
+elementary student to ignore numerical display and make a meal upon
+three or four things.
+
+A very delicious taste will be developed by eating fruits and nuts
+together, care being taken to masticate the nuts thoroughly before
+the fruits are put into the mouth. If this rule is observed in eating
+vegetables and nuts, the same delightful taste will be experienced.
+
+The following combinations have been found by experience to be
+chemically harmonious, healthful and very nutritious:
+
+Flaked wheat, with nuts, dates and cream.
+
+Flaked wheat, nuts, honey, milk and cream.
+
+Combination cereal with grated nuts and cream.
+
+Egg-nog, protoid nuts, dates, lettuce salad with olive oil and cream.
+
+Cold slaw with olive oil, protoid nuts, unfired bread, sweet apple with
+thick cream.
+
+The following articles compose three ideal meals for a perfectly normal
+person:
+
+
+_Breakfast._
+
+One red apple with combination nut butter.
+One ounce _protoid_ nuts.
+Five or six black dates.
+One glass Milk.
+
+
+_Luncheon._
+
+Sauce dish Combination Cereal.
+One ounce Pecan Meats.
+Two Turkish pulled Figs.
+One ounce protoid nuts
+Cold Slaw with Olive Oil.
+Two cakes of Unfired Bread
+Four prunes with thick cream.
+Sweet Butter.
+Glass of Egg-nog.
+
+
+_Dinner._
+
+Two ounces Nut Meats.
+Vegetable Salad with Hygeia Dressing.
+Two or three cakes Unfired Bread.
+Combination nut butter.
+Very ripe Banana with thick cream.
+Pint of Whole Milk.
+
+There is a popular opinion among the majority of people that appetite,
+that is, a desire for food, is an evidence of good health. This is
+one of the serious mistakes into which people have gradually evolved.
+Irritation of the mucous membranes of the stomach is one of the most
+serious and unhealthy conditions with which this much-abused organ
+is afflicted; and while in this condition, it calls with ferocity for
+food, the satisfying of which has killed suddenly hundreds of thousands
+of people whose death is attributed nearly always by the learned
+doctors to heart failure. And we agree with them completely. We have
+never known any other method of demise, except for the heart to fail.
+It is unquestionably the customary way to die, and it matters but
+little whether the “heart failed” on account of being shot, beheaded
+by a Cuban _machete_, or on account of an over-loaded stomach,--the
+doctor’s “heart-failure” theory is safely correct.
+
+There are five different classes of food; there are five different
+digestive organs and five different kinds of digestive fluids.
+
+The five classes of foods are, water, proteids, carbohydrates, fat and
+mineral salts. The five organs of digestion are, the mouth, stomach,
+liver, pancreas and intestinal glands.
+
+The five different digestive fluids are, saliva, gastric juice,
+pancreatic juice, bile and intestinal juices.
+
+All the different kinds of food contain more or less water. All of the
+different digestive fluids are composed largely of water.
+
+Foods classed under the head of proteids are composed largely of
+nitrogen, and embrace albumen in animal foods, the gluten and gelatine
+in cereals, cellulose in vegetables, and the casein in milk and cheese.
+
+The foods classed under the head of carbohydrates contain mostly starch
+and sugar. All the cereals, vegetables, fruits and nuts are composed,
+more or less, of carbohydrates. Many of these also contain nitrogen to
+a sufficient degree to class them under the head of protein.
+
+Mineral salts are found in all vegetables and fruits in sufficient
+quantities to supply the needs of the body if it is fed upon these
+articles. The salts of sodium, potassium, chlorides, calcium,
+magnesium, phosphates and iron are the principal mineral or organic
+salts and are the most important elements in forming the bony structure
+of the human body.
+
+These salts are found in abundance in all fruits, nuts and vegetables,
+and when taken into the body in their natural or organic state they
+contribute to the body all of their value as building material, but
+in cooked foods these elements are rendered inorganic and become so
+changed and dissipated as to be in many cases totally worthless. For
+instance, iron is one of the principal properties of cabbage. Eaten
+naturally it is an excellent food, easy of digestion and assimilation;
+but cooked, the iron is set free and is as indigestible as saw filings.
+
+In digesting starch and sugar, and all carbohydrates, an alkaline
+solution or digestive fluid is required, a large amount of which is
+furnished by the saliva. Hence, all cereals, fruits and vegetables
+should be thoroughly masticated, insalivated and pulverized before
+entering the stomach. And as the saliva is an alkaline substance, the
+digestion of these foods, therefore, begins in the mouth.
+
+All foods composed largely of starch, such as cereals, potatoes, and
+nearly all legumes, should not be eaten at the same meal with sweets,
+especially cane sugar.
+
+All foods, whether fluids or solids, that contain starch or sugar, such
+as rice, potatoes, corn, oats, in fact, all the cereal class, may be
+eaten with safety at the same meal. Milk can also be taken with all the
+carbohydrate family of foods.
+
+All foods containing gluten, albumen or gelatine, such as meat, eggs,
+and a few kinds of nuts, are classed as protein, and require an acid
+solvent to be digested; therefore can be eaten with safety with all
+kinds of fruits.
+
+The digestive fluid secreted by the stomach is an acid substance;
+therefore, the last-named foods are digested mainly in the stomach.
+
+Milk, one of the best foods known, can be taken with all kinds of
+fruits, provided no cereal starch be eaten at the same meal. All
+foods that contain both carbohydrates and proteins compose healthful
+combinations.
+
+Starch, sugar and fats may be properly termed the “fuel of the body.”
+They supply all the force, energy, heat and brain power of the system,
+while proteids produce the structure in which this energy is reposed.
+
+The few fundamental rules given here apply to a normal or healthy
+stomach. Where any abnormal condition is present, selections of food
+must be made to counteract and overcome them.
+
+The study of food combinations, however, in its last analysis, is the
+science of trying to ascertain the best way to do the wrong thing. The
+less foods are mixed and combined at the same meal, the healthier and
+higher that form of life will be which they build.
+
+The system requires daily so much water, proteids, carbohydrates, fat
+and salts. The foods necessary to supply these elements can be eaten at
+different meals, instead of combining them all at the same time. It is
+this most interesting and important problem that the use of uncooked
+foods will solve.
+
+The ultimate and most scientific end that can be attained in the study
+of the food question is, to find in foods the exact requirements of a
+normal body; in other words, a perfectly balanced bill of fare. This
+is rendered extremely difficult when we subsist upon foods which have
+been changed by any process from their elemental condition; but in
+subsisting upon natural or elementary foods it is but a matter of time
+when the taste will dictate the quality, and hunger the quantity, and
+the perfectly balanced bill of fare becomes possible.
+
+
+
+
+                        THE PREPARATION OF FOOD.
+
+
+Many good women have spent the best part of their lives, and volume
+after volume has been written in the endeavor to tell the world how to
+prepare foods. The very words, “prepare foods,” suggest to the mind
+that they are not right; that nature has not finished her work; that
+something must be done to them before they are fit to convert into
+human energy.
+
+It suggests that they must be fixed, mixed, mashed, smashed, bruised,
+ground, shredded, heated, steamed, baked, boiled, oiled, roasted,
+toasted, greased, sweetened, soured, fermented, raised, mushed up, wet
+up, dried out, or in some way changed from the way in which they were
+handed to us by the provident hand of nature.
+
+The securing of food is the chief business of every living thing on
+this globe. The necessity of doing this has shaped to a very large
+degree both the body and the mind. It made for man hands suitable for
+plucking fruit, nuts, and things that grew above his head high up in
+the air and sunshine. It gave to the lion claws and tusks to catch and
+tear his food. It gave to the hog a snout with which to root in the
+ground. It gave to the stork and the crane long legs and bills. It gave
+to the giraffe a long neck with which to reach buds and leaves. It gave
+to the honey bee an organ to collect honey, a sack in his own body to
+carry it, and intelligence enough to make his cell in which to deposit
+it for future use.
+
+In the process of ages, want creates all that is necessary. Food taken
+as nature made it will produce a natural being. When it is changed,
+mixed, distilled and concentrated, it is unnatural, and it will
+necessarily produce an unnatural being. For, as man is the net product
+of his food, as is his food, so he must be. There is no problem in
+philosophy more obvious than this.
+
+It may be argued that our present methods of feeding are the product
+of heredity, and with the long ages we have changed the artificial
+into the natural. This is not true, because the ultimate end of
+artificialism, that is, the violation of natural law, is extermination.
+There is no such thing as getting used to the wrong thing.
+
+A human being can never get used to whiskey and tobacco. They will
+stimulate the nervous system above par, only to drop it farther below
+each time they are touched. They leave their withering trail through
+the body and brain of the real man, and sink lower and lower each day
+the hopes, aspirations and emotions. They cover the faculties with
+a callous veneering that finally becomes impervious to the sweetest
+senses of the human heart.
+
+Foods should be changed as little as possible from their elementary
+condition. The idea of preparing foods should be allowed to fade
+entirely from the human mind. It is well to remember that they have
+been prepared once by a supreme intelligence, and it is seriously to be
+doubted if the puny biped called man can very much improve them.
+
+When the average mind thinks of uncooked foods, it is wont, it seems,
+to fly to a meat store, more politely called a butcher shop, for proof
+infallible that the scheme is wrong; and draw a picture of one dining
+from the swinging carcass of a cow or hog, or going to the corn bin and
+gnawing through a crack at an ear of yellow corn.
+
+Instead, picture a dainty table in a quiet corner, covered with
+spotless linen and laden with milk, cream, egg-nog, pecan meats,
+walnuts, almonds, grapes, grape fruit, bananas, pears, apples, dates,
+figs and raisins, luscious red melons and golden cantaloupes, lettuce,
+cucumbers, ripe olives, celery, olive oil and a dozen other delicious
+things, all of which being natural, satisfy hunger, furnish the highest
+form of nutrition, and quickly appeal to and excite the highest sense
+of taste and enjoyment. It is too bad that so many good people go
+through the world from the cradle to the coffin, and, after leaving
+the maternal fount, never enjoy, never taste, one good, clean, pure,
+delicious meal.
+
+
+
+
+                     PREPARATION OF UNCOOKED FOODS.
+
+
+The idea of _preparing_ foods is so firmly fixed in the minds of women
+that the very suggestion of lessening their labors in this direction
+suggests the idea of limiting the family rations,--depriving the table
+of its pleasure and luxury; therefore, it sometimes meets with more
+or less opposition. Experience has shown that men are more willing
+to accept the elementary food idea than women, particularly when it
+promises to lighten the labors of their wives, mothers and daughters.
+
+There has been for many thousand years a sort of competition between
+housewives, hotels, and all public and private eating-places, as to
+which could prepare the greatest variety of foods, the result of which
+is that the table is held responsible for over ninety per cent. of all
+human ills.
+
+This result is not sufficiently creditable to cause thinking people
+to clamor for its continuation. It reminds me of the consolation
+that I received once from a gentleman with whom I was playing a game
+of billiards. It was my off-day. The balls would neither “hit” nor
+“hurdle,” while his plays were all graceful and effective; and I was
+enjoying the supreme pleasure of seeing him make all the points beside
+paying for the games. In answer to my complaint upon missing a simple
+shot, he said, “Oh, this is nothing. I have seen luck run this way for
+three or four hours, and all of a sudden get worse.”
+
+The best foods need the least preparation. Geographic and climatic
+conditions, under which most of us live, of course, make harvesting and
+garnering necessary; and in order to store certain foods for winter
+use, certain preparations become necessary; but when we come to prepare
+them for the table, the effort should be to bring them back as nearly
+as possible to their original condition.
+
+All fruits from which the moisture has been evaporated, so that they
+will keep from season to season, only need to have the moisture again
+restored to them by being soaked in pure water at about the temperature
+of the blood. This is the most healthful and delicious way evaporated
+or dried fruits can be prepared.
+
+That food is most healthful and will give to animal life its highest
+form that can be taken most nearly in its natural condition. There is
+nothing more obvious and certain than this. This course of reasoning
+leads us to the inevitable conclusion that fruits, nuts, green
+plants,--that is, plants containing much chlorophyll, comprise an
+absolutely perfect diet.
+
+Nearly every step in civilization has been taken in the direction of
+lightening human labor, except in the art of preparing foods. This has
+been doubled and trebled a thousand times, and laid upon the delicate
+shoulders of woman. The rail-road train would never have been invented
+had it not been that man objected to toting burdens on his back. The
+telephone and telegraph were the outgrowth of man’s protest against the
+courier system. The inventions of all the marvelous machines to which
+we point as evidences and marks of our great civilization, originated
+in the one thought, the saving of human labor. But the stomach is a
+veritable gehenna, and the appetite its grizzly gorgon that holds
+millions of women in a worse bondage than the negro suffered in the
+South before the war.
+
+
+
+
+                        EFFECTS OF COOKING FOOD.
+
+
+In all nature there are two great forces working, as it were, against
+each other; namely, construction and destruction. That is to say,
+nature is, on the one hand, assembling together certain elements and
+building them into forms we call life, and on the other it is breaking
+down, changing and dissipating these elements, which process we call
+death or destruction.
+
+In the process of construction, the vegetable or plant takes up from
+the mineral kingdom inorganic matter, and converts it into organic or
+living matter, such as is found in fruits, nuts, cereals,--the natural
+foods of man. It is only through this process that mineral elements can
+build or become a part of animal life.
+
+One of the most potent and effective agencies known to change and
+demolish materials is fire. When we apply it to our food in the process
+of cooking, it results in such a change as destroys the elementary
+plant form, and the mineral elements return to their inorganic
+condition. It cannot be otherwise, insomuch as it possesses absolutely
+no element of construction.
+
+At about 145° F. certain properties in plant life are destroyed. For
+instance, a leaf of cabbage, if emersed in water that can easily be
+endured by the bare hand, will wilt, showing that part of its cellular
+life is destroyed at that temperature.
+
+The heat can be increased until all plant life is destroyed. This
+becomes important when we remember that animal life is supported and
+entirely constructed from plant life. The living plant possesses all
+the elements from which animal life is made. Therefore, the question
+would naturally arise in the mind of any thinking person, “Why destroy
+in part the plant life before feeding it to the animal? In what
+possible way can the application of heat improve it?” Our education,
+our science and learning, are of small value, if they do not teach us
+how to build the highest form of animal life from the material used.
+
+Many articles of our food are subjected to an intense dry heat, ranging
+from 300° to 400° F., in the vain hope that in some way they may be
+improved. Bread browned in an oven is partly changed to ashes. It is
+half destroyed. Were it kept there twice as long it would be wholly
+destroyed.
+
+Yet millions of people insist on eating those supercooked foods. They
+insist on wheat being made into Zwieback, which might be described as
+a bit of ashes held together by a little gluten, without ever spending
+one moment in thinking of the real difference in food value, between
+this stuff and the grain in its original state.
+
+Of all the curious customs into which people have evolved, cooking
+seems to be the strangest and to possess the least excuse for
+existence. It has made of woman a slave. It has made of the stomach a
+_potpourri_ for everything living or dead. It so changes the properties
+of foods that no chemist living can analyze them. It is the chief cause
+of mixing food products, which is the principal cause of overeating,
+which, in its turn, is the genesis of nearly all stomach and intestinal
+disorders. It has changed man into an omnivorous, and in some cases
+into a carnivorous animal.
+
+
+
+
+                             COOKING MILK.
+
+
+The custom of cooking or sterilizing milk, due to ignorance, is little
+less than criminal.
+
+Cooking milk is recommended by certain alleged dietetic authorities on
+the ground that it kills bacteria. They probably forget, maybe do not
+know, that all the five digestive fluids are strongly germicidal. The
+bacteria that may exist in milk, of which so much fear is entertained,
+could not live an instant after coming in contact with the gastric
+juice which is strongly aciduous, to say nothing of contact with the
+saliva, bile, and pancreatic and intestinal juices.
+
+Milk, however, should be taken with some intelligence. A valuable
+lesson in its proper use can be learned from the calf, or nursing
+infant, which draw and swallow it in small quantities and which keep up
+a continuous motion of the jaws as if in chewing, thus pumping into the
+mouth enough saliva to aid nature in the first process of digestion.
+
+Milk can be thoroughly insalivated by taking it into the mouth and
+mixing it with other foods which have been thoroughly masticated and
+are ready for swallowing.
+
+The too free use of boiled or sterilized milk will produce scurvy in
+children, and when scurvy exists both sterilized and raw milk must
+be discontinued. It is certainly, therefore, much better to commence
+at once the use of milk in its natural condition than to risk the
+development of scurvy and then be compelled to entirely do without such
+a valuable food.
+
+Sterilized milk lacks freshness. It tastes dead, and to a very great
+extent it is dead. Milk is rich in albuminoids, derived, as it is,
+from tissues that contain them, and are present in a vitalized form as
+proteids. The change that takes place in boiling is the coagulation of
+the proteid molecules, which sets free the inorganic molecules, thus
+rendering them as to the iron and fluorine unabsorbable, and as to the
+phosphates unassimilable. It is this most vital change that takes place
+when milk is cooked.
+
+The use of sterilized milk becomes especially serious when it is
+remembered that children require both phosphatic and ferric proteids in
+a living form which are contained only in the natural or uncooked milk.
+
+When adults have long violated the dietetic laws by
+overfeeding,--consuming large quantities of food and drink that have
+been devitalized by fire and fermentation,--milk is, in many cases, the
+one food that will restore a normal condition; especially is this true
+in advancing old age when the organs of digestion become weak, and the
+requirements of the body are more like those of the infant. Milk is
+then of more and more importance as an article of food.
+
+
+
+
+                              FLESH FOODS.
+
+
+There is no disputing the fact that many thousands of people appear
+to attain a very fine physical development and seem to maintain
+good health who subsist upon a mixed diet, including meat. It is
+unquestionably true that meat will sustain life, and it is equally true
+that life can be sustained without it.
+
+The objections to meat are: First, it is laden with the poisons that
+come from the torn-down tissue and urea of the animal, all of which
+must be taken into the blood and disposed of by the excretory organs
+of the body which are always worked to their normal capacity to carry
+off the waste products that come from our own body; and when laden with
+that of another animal, they are often taxed beyond their power.
+
+Second, recent experiments in the State of Ohio and Illinois developed
+the fact that about 76 per cent. of the best cattle in these two States
+are diseased. The majority of them have tuberculosis. All readers of
+this book may not be willing to wholly eschew the juicy sirloin, or
+even the fat pork chop; but we do believe that when they have thought
+the matter seriously over without the consultation of appetite, they
+will decide that the flesh of another animal is not only hazardous, but
+wholly unnecessary as an article of food.
+
+If one decides that meats are absolutely necessary, it should be his
+object to take it in its best and most nutritive form. Cooking cannot
+possibly improve it. The only change that heat could possibly make
+would be to convert part of its nutritive value into heat and pass
+it off into the atmosphere. Inasmuch, therefore, as heat is merely
+an expression of energy, the energy or heat lost in cooking might be
+applied to the body if the meat were eaten without the application of
+fire.
+
+The most popular reason given for cooking meat is that it kills disease
+germs. In the first place, nothing should be eaten that contains
+disease germs, and in the second place, heat does not kill them. The
+germs cannot be destroyed until the meat is destroyed of which they are
+a part. In partly cooked or rare meats no germs are destroyed, and it
+is admitted by all authorities that rare meats are more easily digested
+and far more nutritious than those well done. There is no reason why
+the rare meat idea should not be carried to its logical end, and the
+food served entirely raw.
+
+In the form of meat there is nothing more nourishing than beefsteak
+a la Tartar (see recipe), or Hamburger steak, uncooked, dried beef,
+jerked venison, etc. All of these are much to be preferred to the
+cooked article.
+
+If cooking were abolished the taste and requirements of the body would
+very soon solve the meat question. People would eat shell fish, dried
+and smoked meat, and possibly beefsteak a la Tartar so long as the
+body called for or demanded them, and _no longer_. This would also
+solve several other great questions with which misguided individuals,
+societies, churches, political parties and State legislatures are
+vainly struggling.
+
+It is impossible to keep alive the appetite for such stimulants as
+tobacco, fermented and distilled liquors, tea and coffee, when the body
+is correctly fed. A being who subsists upon clean, elementary foods
+would have no more desire for stimulants and narcotics than a horse or
+a dog would have for a Manhattan cocktail.
+
+It is the changing, the perverting, the cooking and the artificializing
+of foods that creates and keeps alive these abnormal desires. If we
+feed the body upon elementary foods, in the state in which nature
+created them, we can depend upon it to suggest to us daily that which
+it needs. The strange faculty of hunger was made a part of the human
+organism, to perform this specific work.
+
+
+
+
+                                 NUTS.
+
+
+Nuts, one of the best articles of food known to science, the thing
+which helped to lift primitive man from a gibbering anthropoid to the
+Greek Apollo, are by many people the most misunderstood and maligned
+articles in all the dietetic catalogue. The nut is commonly used now,
+and for many decades has been used, as a confection, or to finish off
+the alleged good dinner; and while it was the only decent article of
+diet eaten during the feast, yet owing to its geographical position in
+the “potpourri” it was charged up with a lot of mischief for which it
+was in no wise responsible.
+
+There are many intelligent people who sincerely believe the nut to be
+an indigestible and harmful article of food, and we quite agree with
+them when it is eaten about number 21 at a swell course dinner. But
+when given an opportunity and eaten as a decent nut should be, it is
+one of the most delicious, harmless, healthful and hygienic articles
+of food that ever graced a civilized table.
+
+It is encouraging, however, when we know that the nut is rapidly
+gaining in appreciation and popularity. The great food reform movement
+that is now sweeping over this country and civilized Europe has caused
+thousands of people to abandon the use of flesh foods, and the natural
+substitute therefor is nuts.
+
+The pecan nut, which has been considered in the South for many decades
+as a wild, prodigal growth of no great importance, is now being
+cultivated, harvested and husbanded as one of the most profitable, as
+well as one of the most important, articles of food grown in that balmy
+clime.
+
+The Agricultural Department of our national government has just
+published a pamphlet on the subject of budding and growing the pecan.
+Pecan orchards are being planted in various localities in the South,
+and several States have adopted measures to encourage this industry.
+During the next few years this movement will undoubtedly receive the
+attention it has so long merited. It looks as though within the next
+few years we might see the boundless plains of Texas converted into
+pecan orchards instead of cattle ranches. It looks as though in the
+near future we might see great pecan shelling mills instead of the
+slaughter house. The food elements necessary to sustain life are
+probably better proportioned in the pecan than in any other nut known.
+There are over fifty varieties of this splendid nut now grown in the
+Southern States.
+
+In any large market can be found from fifteen to eighteen different
+kinds of nuts, all of which possess very superior life-giving
+properties.
+
+Nuts are especially to be recommended as an article of food, owing
+to the fact that they have not yet been very much contaminated by
+the cook stove. The lowly peanut, which has hitherto been considered
+worthy of no place on the American table, possesses most excellent food
+properties, equal to some and superior to many of the more expensive
+varieties.
+
+Nuts should be thoroughly masticated. They should be reduced by the
+teeth to a perfect emulsion before entering the stomach, and not more
+than two ounces eaten at a meal. Two ounces of pure fat is enough
+to supply the demands of a normal body for twenty-four hours. By
+consulting our table on nuts, a correct idea can be gained as to the
+quantity of each variety that should be consumed each day. Almonds,
+peanuts and Brazil nuts should be blanched--that is, the inner covering
+should be removed before eating.
+
+It is amazing to think of the kind of food that alleged civilized
+people subsist upon, when nature spreads before them its vast fields
+and stores of fruits and nuts that have waved to and fro in the
+pure air and sunshine, that have drawn their substances from old
+Mother Earth and filtered them through a hundred feet of pure white
+wood--life-giving substances that have responded to the warm embraces
+of summer and spring--substances that have fed the swelling bud,
+burst it into bloom, and filled it with fragrance and honey, sweet as
+Araby’s fabled rose--foods born from the fecund womb of Mother Earth,
+fed on the fragrance and wrapped in the many-hued swaddling clothes of
+odorous blossoms, and rocked by every pure and passing breeze in the
+life-giving cradle of summer and spring, and nursed to maturity at the
+breast of maternal nature and cooked by the fires of the eternal sun.
+
+
+
+
+                                FRUITS.
+
+
+In subsisting upon elementary foods, fruits constitute the second most
+important article of diet. They occupy a most conspicuous place in the
+needs of the human body.
+
+The succulent class, such as apples, oranges, grapes, peaches, plums,
+pineapples, and all the juicy berries, possess great germicidal
+properties, in addition to their value as food. They seem to be
+designed by nature to destroy pathogenic bacteria in other foods while
+giving to the body their own nutrition.
+
+It would astonish the average omnivorous Englishman or American to
+know what magnificent specimens of manhood are built almost entirely
+from fruits in some of the South Sea Islands. According to the most
+authentic history of man, fruits were undoubtedly his first and
+primitive diet. Primitive man was active, nimble and agile. Fruits left
+no deposits in his veins and arteries to age and stiffen them. Fruits
+made for him pure blood, and breathing the open air kept it pure. His
+surplus energy demanded activity which kept the pure blood surging
+through his veins. Long life, superior power and endurance were the
+results.
+
+It is a hopeful sign, however, for the future health and longevity of
+our race that the demand for and consumption of fruits are rapidly
+increasing.
+
+Each distinct genera of fruit has a specific effect or office to
+perform in the human body. Oranges, while possessing about the same
+food value as milk, acts directly upon and stimulates the activity of
+the liver, while apples are the best remedy known for that “dark brown”
+taste so often experienced next morning after the course dinner.
+
+The best thing to do with an elegant course dinner late in the evening
+is to leave it on the table; but insomuch as the appetite is generally
+our complete master and law giver, we know this will not be done.
+Therefore, the next best thing to do after such a debauch is to make an
+entire breakfast of tart apples, thoroughly masticated.
+
+The juice of the pineapple, which contains much hydrochloric acid, is
+among the best remedies known for diphtheria. When this disease first
+makes its appearance, if the juice of well-ripened pineapples be given
+freely to the patient it will not only destroy diphtheria germs, but
+will stimulate activity of the excretory organs, which is an action
+always desired in such cases.
+
+The banana will supply the body with all the elements of nourishment
+that is obtained from cereals. Many cases of chronic stomach disorder
+have been permanently cured under the direction of the authors by
+eliminating wholly all cooked cereals and breads of every description
+and substituting therefor the simple diet of very ripe bananas.
+
+It is believed by many people who are very fond of fruits that bananas
+do not agree with them. Close observation will show in every instance
+that this condition is the result of other things with which the fruit
+is mixed in the stomach and the trouble can be overcome by making
+an entire meal occasionally on fruits and nuts or fruit alone. The
+juice of strawberries, blackberries, raspberries and dewberries is
+very delicious and healthful. When it is pressed out and the refuse
+discarded there is no better food in the fruit family. But the large
+amount of seeds these berries contain, which are very hard and entirely
+insoluble, produces in many people violent irritation of the mucous
+membranes of the intestinal tract which manifests itself in many
+harmful ways.
+
+Grape fruit contains many very pronounced and valuable medicinal
+properties. It is a natural antidote for biliousness when taken
+naturally, but the practice of eating it with sugar counteracts almost
+entirely its medicinal value, as the consumption of cane sugar is one
+of the causes of torpidity of the liver. Therefore, in taking sugar
+with grape fruit you are working one agency against another. Like nuts,
+the most desirable feature about fruits is that they are not an article
+commonly considered necessary to be cooked. Of course, the cook has
+undertaken in many ways to improve them by the application of his art,
+but up to date has been unsuccessful, as is evidenced by the fact that
+nearly all fruits are used in their natural or elementary state.
+
+In living upon uncooked foods we must necessarily depend very largely
+upon fruits and nuts, but we should exercise judgment, patience and
+toleration. We must remember that we often suffered for our wrong
+eating, and accommodating nature may have partially adjusted our
+bodies to these incorrect habits. Therefore, when correct methods of
+eating are employed, the wrong must be undone and overcome, and the
+stomach sometimes rebels against the change. However, the body will
+adjust itself much quicker to the right than the wrong, and when the
+adjustment is once made and the natural dietetic law obeyed, perfect
+health, strength, endurance and vitality are the inevitable results.
+
+
+
+
+                                CEREALS.
+
+
+The literary fabric of the ancient world has been woven from a warp of
+fiction and a woof of fact. When we turn to it we find the beautiful,
+the poetic, the absurd and the true so mixed together that scholars of
+every nation regard their separation as worthy of their most profound
+thought.
+
+It was from this confusion that the word “cereal” came. Ceres was
+a goddess worshipped by the ancient Romans. She occupies a most
+conspicuous place in the beautiful myths that adorn the classic
+literature of those ancient peoples. She was considered the head of the
+Agricultural Department. Her special duty was to sit on fleecy clouds
+and pour from the hollow of her mythical hand floods of sunshine and
+showers of rain over the grainfields of the Cæsars. Therefore, all
+grains grouped together were called cereals.
+
+These articles were first used only when in a green or soft state--that
+is, from the time the grains began to form in a milky condition until
+they ripened and become so hard as to hazard the integrity of the
+teeth. Later they were soaked in water to soften them, and then in warm
+water, which saved time and facilitated the work of preparation. This
+custom evolved into the use of hot water, then hotter water, until
+boiling or the present method of cooking resulted.
+
+In order to facilitate and lighten the labor in the preparation of
+cereals, they were pounded, crushed and broken, which custom very
+naturally evolved into the modern grinding and bolting mill. When
+cereals are in a milky state before they become hardened, before nature
+throws around them an envelope of cellulose for their protection, they
+are easy of digestion, and are excellent food. But when they have
+become thoroughly ripened and hardened, each molecule of starch, of
+which they are so largely composed, is enclosed in another envelope
+which is almost impervious to the digestive fluids.
+
+It has been shown by modern research that cooking does not break up
+this covering. The modern methods of grinding and cooking cereals
+render mastication unnecessary as far as pulverizing them is concerned.
+Therefore, they pass the taste-buds under false pretenses; they deprive
+them of their rights; they do not have time to perform their duties,
+hence they do not pour into the mouth the amount of saliva necessary to
+perform the first step in digestion.
+
+Soft, mushy foods are also responsible for the woeful decay of teeth,
+which is such a conspicuous mark of civilized man. Nature will not keep
+alive or produce, generation after generation, any part of the anatomy
+that is not used. Her system of economy is perfect.
+
+When cereals are taken in their natural state, or not too completely
+pulverized, so that the teeth may be employed in their final and
+complete grinding, they constitute a valuable food for a normal,
+healthy person. This would also be better for the teeth, and make
+cereal substances much easier to digest and more thoroughly convertible
+into energy. Under the present dietetic régime, in which cereals are
+regarded as the staff of life, it is safe to say that more than fifty
+per cent. of all stomach disorders are caused by undigested cereal
+starch.
+
+
+
+
+                              VEGETABLES.
+
+
+The word “vegetable,” in its broadest sense, is used to describe
+everything of an herbaceous character,--everything in plant life, not
+merely food products.
+
+When we consider only that portion which is used to support animal
+life, its meaning becomes much narrowed. When we consider that portion
+used as food by _man_, it is more narrowed still. But when we come to
+consider that which is or can be used in an uncooked state, it becomes
+more limited still.
+
+Some very high authorities claim that vegetables are wholly unnecessary
+in the sustenance of the human body, but experience has led us to the
+conclusion that those containing much chlorophyl, such as lettuce,
+cabbage, celery, spinach, parsley, onions, watercress, dandelion, etc.,
+are very necessary and valuable articles of food, and many vegetables
+that can be taken in an uncooked form are found to be very rich in the
+organic salts so essential to the maintenance of health.
+
+In the selection of foods, one of the safest rules to be governed by is
+that all articles that can be used in their natural condition, as they
+are handed to us by Mother Nature, if they do not offend the sense of
+taste and smell, are good food, and, on the contrary, all articles that
+have to be ground, mixed, fixed, cooked, greased, mushed and mussed up,
+are not only unnecessary, but are not good foods.
+
+Aside from the fact that the adoption of uncooked foods will produce
+the highest form of physical, mental and moral health, its next
+most important office is to do away with the enormous labor and
+complications in the preparation of foods.
+
+
+
+
+                          BREAD--FERMENTATION.
+
+
+In considering the adoption of uncooked foods in the household, bread
+becomes the most serious problem with which the housewife has to
+deal. It has become one of the most important articles of food, and
+is deserving of the most serious consideration here, because of the
+fact that in the process of making, fermentation, one of the most
+deleterious processes known in the culinary art, is introduced.
+
+The evils which follow the cooking or super-heating of all other
+articles of food cease with their cooking, which consist principally
+in lessening their food value. But bread, the so-called staff of life,
+is not only subjected to the devitalizing process of baking, but is
+infected with a germ that converts a large amount of the nutritive
+value of the grain into carbon dioxide poison.
+
+The first step in nature’s process of disintegration--that is, the
+changing of matter back into its original elements, is fermentation.
+When foods ferment in the stomach, it is because too much has been
+eaten, or that combinations have been put together, the chemical
+properties of which act with violence, one upon the other. The stomach
+being unable to dispose of the burden, nature, in her kindness, aids
+in its disposition by an attempt at disintegration by fermentation or
+decay.
+
+From the standpoint of him who knows the Laws that govern Health, it
+is indeed amazing to contemplate the means men and women have employed
+to harm themselves--to shorten their lives--to change their mental
+condition from happiness to unhappiness.
+
+One of the quickest known methods for the accomplishment of these ends
+is the use of fermented foods. As an instrument for making disease,
+indigestion, irritation of the mucous membranes, nervousness, and
+troubles of all sorts in all the intestinal machinery, it is the most
+effective and successful thing ever employed.
+
+People seem not to be content with subjecting their foods to a powerful
+heat and robbing them of their original elements--devitalizing them,
+changing their life-giving carbon into carbonic acid gas--changing the
+starch into dextrine, etc. But to make sure they are thoroughly unfit
+for use introduce yeast germs into dough and allow it to stand over
+night in a nice, warm, comfortable place, so as to be certain that the
+few germs will multiply themselves into millions and billions more.
+
+We do not wish to spoil the reader’s appetite for fermented bread;
+but since we are discussing the subject, let us tell the truth about
+it. Bread rises when infected with the yeast germ, because millions
+of these little worms have been born and have died, and from their
+dead and decaying bodies there arises a gas just as it does from the
+dead body of a hog, or any other animal. This gas being confined in
+the dough, expands, and the whole mass rises. It is at this particular
+point that it becomes fit for baking--fit for _human food_. Think of
+it! It is at this point that it is supposed to be the proper material
+out of which to make the best quality of flesh and blood. It looks
+incredible, indeed, that such a process has found favor all these years
+among a sane, sensible and civilized people.
+
+In reference to fermentation, Dr. E. P. Miller, an eminent authority
+on the subject, writes: “Fermentation passes through three different
+stages or processes. In the first one, yeast fermentation converts
+starch and sugar into yeast germs, and during the process carbon
+dioxide poison and alcohol are developed.
+
+“In the second, acetic fermentation changes the alcohol and other
+substances containing it into acetic acid or vinegar.
+
+“The third stage is putrefaction, by which the decomposition of food
+substances containing nitrogen, such as albumen, gluten, casein, etc.,
+takes place by being converted into dead and putrid matter. Digestion
+is not fermentation and the digestive fluids are not ferments, as has
+long been supposed. Digestion is a physiological process, and hence
+should not be considered as any part of the normal digestive acts.
+
+“Fermentation does not exist in any portion of the alimentary canal
+under healthy conditions. The difference between digestion and
+fermentation is the difference between taking nutritive material,
+foods, and converting them into living tissue, as takes place under
+the true digestive process, or taking these nutritive materials, as is
+done by the yeast germ, and starting them on the way to destruction,
+putrefaction and death.
+
+“One is a process by which nutritive material is used for the support
+and maintenance of life. The other takes nutritious material and
+converts it into death--starts it on the way to corruption. The one is
+health-giving and life-maintaining, the other is disease-producing and
+death-dealing.”
+
+The process of fermenting bread is exactly the same as that which is
+carried on in the vat for making beer, or through which the grain
+passes in making whiskey and through which fruit passes in making
+brandies and wines. It creates in the human organism the same set of
+conditions that is created in the production of nearly all intoxicating
+beverages; therefore, what seems to be the natural appetite for
+intoxicants is a false cry of perverted nature first created and set
+in motion by what we are pleased to call the staff of life--_fermented
+bread_.
+
+The temperance people would do well to go into their laboratories and
+study causes instead of spending so much nervo-mental force in dealing
+with effects. They would be entitled to the profoundest respect of the
+thinking world if they would solve the question of why people desire
+intoxicants, instead of trying to close a few rum-shops by calling on
+the police.
+
+No man or woman who will live for six months on pure, clean, uncooked
+foods can possibly keep alive an appetite for stimulants or narcotics.
+From this rule there is absolutely no variance. There can be no room
+in the human body, a body made of nature’s unchanged foods, for such
+foreign elements as tobacco and rum.
+
+  Note:--Fermented bread has come into such general use and occupies
+  such an important position in modern cookery that we feel justified
+  in digressing in this one instance and giving a recipe for a pure,
+  unfermented wheat bread. See recipes.
+
+
+
+
+                              CONDIMENTS.
+
+
+The use of condiments must have originated in the desire to supply
+something that was missing in the taste of cooked foods, and it is
+undoubtedly true that in the process of cooking the nature of many
+food products becomes so changed that they taste flat and insipid. For
+instance, a sweet turnip is tasty and liked by many in its raw state,
+but when it is cooked it seems to need salt or something to give it
+flavor and life.
+
+In boiling or cooking in heated water the mineral elements are
+dissolved and lost in the water which is thrown away, and so we try to
+restore to them that which we have destroyed. But our efforts are vain.
+No condiment has ever been devised which would restore a lost flavor or
+the elements that have been destroyed.
+
+In the use of elementary foods all of this is avoided, and the demand
+or desire for condiments is entirely overcome.
+
+Many people go through the world and eat three meals a day until they
+have marked off their three score years and ten, and never know the
+real taste of the commonest article of food. The use of condiments, the
+pouring of some mixed-up mess of something over foods just before we
+eat them, in the vain hope of making them better, seems to be a sort
+of weird superstition. It seems to have become a kind of unaccountable
+insanity.
+
+Of all the errors and stupid blunders that people have made in
+their foolish effort to fix up foods, the condiment habit has the
+least excuse for existence. Think of taking a pure article of food
+and pouring over it a muddy colored liquid that was made somewhere
+in Europe out of--well, here we are compelled to call a halt. The
+imagination fails, and if it did not, language would.
+
+Most individuals in polite society are extremely careful about their
+persons. Their dress must fit just so, it must be made of certain
+choice material, the linen must be spotless, the colors with which
+they bedeck themselves must harmonize. They are extremely careful
+about their companionship. Their house must face a certain way and the
+furnishings must be just right. They are very cautious about what they
+say. They are very jealous of their opinions. They select with much
+care their language. They will not venture out in threatening weather.
+They restrict themselves in every conceivable useless thing. They put
+the chain upon nearly all their liberties, and try hard sometimes to
+manacle the liberty of others.
+
+But these same wise people will sit in a fashionable café and dine upon
+an undrawn, cold-storage turkey that has been a year dead, and pour
+over its ancient flesh a tar-colored fluid that has been upon the shelf
+of a grocer several years--until it has reached that limit of delicious
+decay suggested by the green, slimy mildew in Roquefort cheese.
+
+All condiments, especially stock sauces and dressings, vinegar,
+mustards, and such things, possess absolutely no constructive property,
+but all of them possess to a very large degree the elements of decay
+and destruction. The great increase in stomach and intestinal diseases
+referred to by the best medical authorities in the country is very
+largely due to the habit of using condiments.
+
+The use of condiments is followed by two very pronounced evils:
+First, they cause fermentation of foods, and irritation of the mucous
+membranes of the stomach, which excites a false appetite and causes
+overeating--the origin of a great many stomach ills.
+
+Second, they deprive the taste-buds of their rights, thus lessening
+the desire for perfect mastication.
+
+One of the first steps in adopting a reform or hygienic dietary is to
+eliminate from the bill of fare all condiments, hot sauces, and such
+stuff. Remember their origin was not very respectable. They seem to
+have been created for the purpose of covering up something which we
+instinctively regard as unclean.
+
+
+
+
+                              HOW TO EAT.
+
+
+To the average individual who eats everything in sight, who accepts
+as correct anything that is jumbled together and dished up by cunning
+Chinamen, greasy Africans and uneducated foreigners, knowing as little
+of the chemistry of foods and their nutritive value as they do about
+the inhabitants of Sirius, this title will be amusing.
+
+They will no doubt regard it as presuming upon their intelligence. They
+will expect to see on the next page instructions as to how to draw
+their breath, though the fact is that but few people know how to do
+either. The majority use about one-third of their lung capacity and eat
+with less intelligence than a cornfield goose.
+
+There are several thousand taste-buds called “papillæ” on the top and
+root of the tongue. There are six groups of salivary glands that work
+in harmony and in pairs. The two largest groups are called the parotid
+glands. They are located in front of the ears on each side of the mouth.
+
+When the mouth receives food that is approved by the taste-buds each
+motion of the jaw in mastication pumps out of these glands small
+particles of saliva which pour it into the mouth.
+
+The most delicious thing to the taste, therefore, is that thing which
+will exercise--put into operation or call into activity the greatest
+number of these tasters. Therefore, the combining or mixing of foods in
+the mouth becomes not only of paramount importance, but the principal
+factor in digestion, and in the enjoyment of what we eat.
+
+One article of food may call into use but one set of tasters, while
+two or three articles whose properties chemically agree, may put into
+use the entire six groups. Hence the logical place to mix and make
+combinations of food is in the mouth. It is the crucible in which
+everything that goes into the stomach should be tested and prepared,
+for the obvious reason that the taste-buds occupy the very important
+position of being the police of the stomach. If they have not been
+perverted, and abused, they will stand ever on guard to see that
+nothing goes into that strange factory without protest except that
+which will make good blood, muscle, bone and brain.
+
+They will perform this service for us perfectly if we train and treat
+them decently; but if we abuse and pervert these delicate organs by
+heaping upon them and forcing them to accept stimulating, irritating
+and unnatural things, they cease to perform their functions, and
+sullenly accept almost anything we choose to load upon them.
+
+Luigi Cornaro was a Venetian nobleman and philosopher. He became a
+physical wreck at 40. He ceased philosophizing about ethics and such
+things and decided to ascertain _why_.
+
+He very soon solved the problem. It was over-eating. He began by
+restricting himself to 12 ounces of solid food per day. As he advanced
+in age he still further reduced his daily ration, until he partook of
+only one egg a day, in addition to a very little wine and water.
+
+After adhering to this custom for many years and enjoying perfect
+health, he one day partook of two ounces of solid food, an experiment
+which nearly cost him his life. Some of his best works were written
+between the ages of 86 and 95. He lived to be 103 years old, while the
+best medicine men of his day told him at 40 that he could never reach
+the age of 50.
+
+In subsisting wholly upon uncooked food, the natural tendency is for
+all the organs that are employed in converting food into energy to
+become normal, and make no demands except those required by nature.
+They require more mastication, which is nature’s greatest guard against
+over-eating; but until the system adjusts itself to the new régime, it
+is best to partake of only about half the quantity one would eat were
+the foods cooked, but masticate them twice or three times as long.
+
+If people would masticate their food until it ceased to taste, removing
+from the mouth the residue, if any, and involuntarily swallowing the
+liquid (soup) therefrom, it would quadruple the pleasure of eating
+and eliminate forever from the catalogue of human ills indigestion,
+constipation and overeating.
+
+In commencing the use of uncooked foods, one must not fail to remember
+that the taste and appetite so long fed on fired and devitalized foods
+must be reckoned with. If they accept the new diet, all is well; but
+should they rebel, give them some of the old charcoal and ashes now and
+then. But give them plenty of live, vital foods again, and they will
+soon accept them. Then will one begin to live in a new world.
+
+Until taste and hunger are sufficiently well trained to demand such
+food as the system needs, it is well to employ our learning to aid
+them. We should avoid the continuous use of such things as contain
+similar nutritive elements, that is to say, we should not eat too much
+of any one thing. We should acquaint ourselves with the composition
+of the leading articles of diet, which will enable us to select
+intelligently our daily menu until abnormal appetite is changed to
+natural hunger.
+
+No greater question can possibly command the thoughts of people than
+the study of nature’s infallible laws of feeding. When the proper
+energy and vitality are given to the body by correct food a certain
+amount of motion becomes imperative. We would not need to take lessons
+in physical culture. We would be forced to obey the demands of the
+body, thus sending to the lungs an extra amount of blood, which would
+cause deep breathing, or extra oxidation of waste matter.
+
+Therefore, if the great natural law of feeding was obeyed, we would
+instinctively carry out the laws of motion and breathing, which would
+give us not only perpetual insurance against disease, but emblazon the
+way to perfect health.
+
+
+
+
+                              MASTICATION.
+
+
+The stomach has no teeth. Teeth were the product of necessity. They
+were placed in the mouth by nature for the specific purpose of
+emulsifying food, so that it could be absorbed by the body. This
+process we call digestion.
+
+Food that is not thoroughly pulverized by mastication must be reduced
+to solution by the stomach and the other digestive organs. If it be
+such material as the gastric juice will not dissolve, then it must be
+disposed of by disintegration, which starts with fermentation. This is
+the genesis of nearly all indigestion and intestinal disorders.
+
+Fermentation changes food from a life-_giving_ to a life-_destroying_
+substance. It generates a poisonous gas which is absorbed by the system
+and which preys upon the red corpuscles of the blood, lowering the
+vitality of every organ of the body.
+
+This is only one of the many evils that result from imperfect
+mastication. A whole book could be written and the subject not
+exhausted--in fact, a very admirable work has been written by Mr.
+Horace Fletcher called “The A B Z of Our Own Nutrition,” devoted almost
+entirely to the subject of mastication. Under the heading of “Some
+Pertinent Questions” he suggests that the reader interrogate himself as
+follows: “Were I an iron and steel automobile instead of a flesh and
+blood automobile, which I really am, could I get a license for myself
+as a chauffeur to run myself with safety, based upon my knowledge of my
+own mechanism and the theory and development of my powers?”
+
+Nature refuses to create and keep healthful any part of the anatomy or
+member of the body which is not used. Allow the arm to rest in a sling
+for a few months, and nature will cease to feed it, and it will become
+feeble, emaciated and almost useless.
+
+Nature is a perfect economist. If the teeth are not used, she will
+refuse to keep them in repair; she will allow them to decay. She
+presumes that you do not need them because you have refused to put them
+to that use for which they were created. So long as people subsist upon
+soft, cooked, mushy foods, they cannot expect to have good teeth. This
+is one of the greatest arguments against the baneful habit of cooking
+and in favor of elementary foods.
+
+Nature produces no food that should be swallowed without mastication,
+when eaten in its elementary state. She produces no soup trees, gravy
+vines, mush plants or cook stoves. Elementary food must be masticated.
+Thorough mastication will develop numerous flavors in foods that are a
+revelation in enjoyment to those who live upon them.
+
+The majority of people cheat and dull the keenest sense of taste and
+defeat the primary purposes of nature by doing as others do, viz.:
+yielding to their hurried environment. The most delicious flavors of
+foods are developed by long mastication, which gives the saliva time
+enough to act upon their chemical properties and begin the process of
+changing and digesting them.
+
+For instance, the changing of starch into dextrine and grape sugar is
+the first process of digestion; if done by mastication it develops a
+most delicious taste. If this most important function is not performed
+in the mouth by the act of mastication, the taste-buds are not only
+robbed of their rights, but extra labor is put upon the stomach, and
+the process of digestion much retarded and made more difficult.
+
+Perfect mastication is the surest means of avoiding the habit of
+over-eating, which is so disastrous to the health and so common among
+civilized people. Every pennyweight of food taken into the stomach more
+than is necessary becomes at once a leaden load upon the body. It is
+converted into a poison. It so over-burdens the excretory organs that
+they become torpid and diseased and Bright’s disease, constipation, and
+the long train of evils that follow are the result.
+
+Not long since, we dined with some friends whose knowledge of the
+culinary art was very highly developed. From memory we made an
+inventory of the quantity of food consumed by one of the most advanced
+disciples of French cookery; and according to our best calculations if
+the same quantity of material had been eaten in its elementary state
+and thoroughly masticated it would have taken about thirty-one hours’
+continuous chewing to have disposed of the cargo.
+
+The only excuse nature offers to man for creating him is that she gives
+him liberty and the means of securing his happiness and contentment.
+Yet nearly everything he does with reference to his physical structure
+seems to be especially designed to defeat this purpose.
+
+There is a great deal of pleasure to be gained from eating, but
+when our highly civilized man comes to perform this very important
+function, he shovels in the provender with one hand while he makes
+out a mortgage or figures per cent. with the other. The result is that
+he gets no happiness from the mortgage or per cent., but a great deal
+of unhappiness from the provender; therefore, at the age of forty the
+majority of men stand dejected and defeated, while half the amount of
+study bestowed upon themselves and the inexorable laws of nature that
+they have given to the foibles of fashion or the fight for food would
+have brought health and abundant vitality up to and even beyond the
+century mark.
+
+Old age is the most valuable period of life. When the strife and chase
+is ended we stand before our fellows with accumulated knowledge, with
+no ambition to serve except the common good, which should be given to
+the world in exchange for what Mother Nature has given to us.
+
+
+
+
+                           FEEDING CHILDREN.
+
+
+The first year of the baby’s existence is the most trying and hazardous
+period of its life. The frightful fatality among children the first
+year after birth furnishes ample evidence that something is wrong. The
+average mother or nurse knows but little about the few simple laws that
+nature has framed to govern infant life. The greatest of all errors
+are made in reference to feeding. The nurse or mother seems to think
+that the least outcry or expression of disturbance is a demand or
+evidence that baby must be fed, and straightway the place is searched
+for something--something _sweet_--anything that will temporarily give
+employment or divert the mind of the child from its trouble, while in
+the great majority of cases it is caused by too much or the wrong kind
+of food being given.
+
+For the first twelve months, or until all the molar teeth have
+appeared, a child should take nothing but liquid food. Mother’s milk
+if possible. If this cannot be supplied, then whole, unsterilized cow’s
+milk is the best substitute. The practice of boiling or sterilizing
+milk is positively mischievous. This subject is treated at some length
+in our chapter on milk.
+
+Dried or powdered milk and all kinds of “infant foods” should be
+religiously avoided. Putting milk through the drying process destroys
+the cellular tissues of the fat globules, and the butter fat is set
+free and becomes very difficult of digestion. Every mother should read
+Dr. Fischer’s “Infant Feeding,” which treats this subject at great
+length in the most frank and scientific manner. Dr. Fischer gives the
+analysis of “Nestle’s Food,” which he terms “a farinaceous, dried milk
+food.” He shows that this food has not quite one-sixth the amount of
+fat, and only one-third the amount of proteids that is to be found
+in mother’s milk. Over one-half of the proteid matter has been made
+insoluble by the drying process. Dr. Fischer refers to “Horlick’s
+Malted Milk” and a preparation called “Milkine,” both of which he shows
+to be about the same in food value or more properly speaking, in _lack_
+of food value as that of “Nestle’s.”
+
+By the exercise of reasonable thought and intelligence a child might be
+raised without ever giving but few expressions or cries of disturbance
+or illness. To begin with, the mother-to-be should surround herself
+only with that which is the most pleasant and agreeable. Her diet
+should be selected with great care. It should not be composed of too
+much calcareous matter or starchy foods such as cereals, potatoes and
+legumes which go to construct bone and cartilage. Moderate exercise
+and deep breathing should be the most conspicuous part of the daily
+duties. She should read the best books, write and compose the best
+literature of which her mind is capable, she should endeavor to create
+something, think the best and loftiest thoughts, hear the best music,
+look upon the best works of art, and commune closely with nature in
+all its solemnity, poetry and grandeur. This will endow her child with
+a vivid and active imagination without which no great thing has ever
+been accomplished. She should live as near as possible in the æsthetic
+and keep her thoughts as near as possible to the domain of ethics.
+She should endeavor to be all that she would have her child become in
+character. If the unsatisfied want of a strawberry will in some strange
+way, through the mind, leave its impression upon the body of her child,
+how much more certain are the higher, nobler, grander thoughts to
+leave their indelible impression upon the embryotic mind and heart.
+
+When baby comes, the first thing done is to bundle it up in three feet
+of foolish rags, putting its little limbs in a strait-jacket, depriving
+it of its liberty and right to exercise which nature so strenuously
+demands. When it is taken out into the air it is bundled and wrapped
+and rolled into more and more wool, caps and cloaks, the air only being
+allowed to touch a part of its face. It is propped up with pillows,
+and when its little spine begins to ache and curve from the unnatural
+weight it bears and it cries and weeps in anguish, telling in the
+only language it has learned of the pain affectionate ignorance is
+inflicting, it is given a dose of Lydia Killem’s Soothing Syrup, until
+from the effect of the powerful drug and sheer exhaustion it falls into
+slumber awakening only to suffer the same torture inflicted in the
+same way again and again, day after day, until from want of natural
+nourishment, fresh air, sunshine and exercise, its cheeks grow pale
+and wan, its vitality is lowered from week to week, and it passes into
+the great unknown from which it has just emerged--passes away like
+a drop of dew that reflected for an hour the prismatic colors of a
+morning sun, and faded forever from those who loved it most. Who is to
+blame? Who is responsible for the tens of thousands of little ones who
+come unbidden into a world and are thrust out of it by ignorance and
+stupidity through a veil of sorrow and tears?
+
+Mother’s milk is preferable to all foods for a baby, and upon it often
+depends the question of life or death. Mother’s milk, upon which so
+much depends, necessarily involves the question of the mother’s diet.
+Good milk--good baby food, the thing upon which baby’s health, maybe
+its life, depends, cannot be made out of such things as tea and toast,
+coffee, vinegar, pickles and pastries, gravies and condiments, canned
+foods, greasy meats, fermented bread, wines and beer.
+
+There is no period in life when diet is so important as when it is
+taken second-hand in the form of mother’s milk. The diet of the mother
+should consist of pure, clean, wholesome, nourishing foods such as
+fresh, unsterilized milk, cream, nuts, fresh ripe fruits, fresh green
+vegetables, and newly laid eggs, all of which can be taken without
+cooking, without devitalizing them with fire.
+
+If the above foods are partaken of by the mother, it will stimulate the
+secretions of the breast and purify its contents so that baby ills,
+especially such ailments as “three months’ baby colic,” would never be
+known.
+
+A mother should never nurse her baby when she is in the least
+over-heated or chilled with cold or laboring under any great emotion,
+such as grief, sympathy or anger. Fear and anger change the milk of the
+mother to a poison. Children have been thrown into spasms and known to
+die from nursing just after the mother had undergone these conditions.
+
+It is customary to begin feeding children at the age of nine months
+such things as oatmeal, crackers, and white bread. It would be very
+difficult to select anything in the food line more mischievous than
+these articles. They are composed very largely of starch, which the
+infant stomach cannot digest, and none of its intestinal organs can
+assimilate.
+
+The making and selling of penny confections ought to be prohibited
+by law. The man who makes the all-day sucker and other cheap filthy
+candies and confections to give to innocent children for their pennies
+is a criminal, and ought to be deprived of his liberty, and put out
+of business. It is not uncommon for children at the age of ten,
+especially in cities, to be afflicted with well-developed cases of
+acute indigestion, which stunts the growth of both body and brain, from
+the baneful effects of which they never can recover.
+
+It looks incredible indeed that from the great faculties of teachers,
+in no institution of learning in this land has there ever come one
+suggestion--one hint, as to what kind of material would make the best
+blood, build the best body and brain. It seems as if the thought would
+sometimes come to these instructors of the youth of the land that the
+brain of the children with which they are so industriously laboring
+depends entirely for its size, quality and activity upon the body,
+and the body depends entirely upon the material out of which it is
+constructed. Some day the professors will begin to think along these
+lines, and the food question will become a part of the school and
+college curriculum.
+
+
+
+
+                        FOOD VALUES AND TABLES.
+
+
+The following tables were compiled from analyses made by government
+experts in the Agricultural Department at Washington.
+
+We give a table on flesh foods, not because we endorse or recommend
+them, but because it affords an opportunity of comparison, which is the
+best means of acquiring knowledge:
+
+The superiority of nuts in every life-giving property will be noticed
+at a glance--for instance, the fuel value of pork-sides, the meat which
+contains the greatest amount of fat, and but little else, is only about
+2,500 heat calories per pound, while all the shelled nuts given in the
+table except one show a fuel value in excess of the fattest meat, while
+most of them run above 3,000, or from thirty to fifty per cent. greater
+than meat as a fuel or heat producing article.
+
+The thing, however, that makes nuts such an excellent article of food
+is that their nutritive elements are almost perfectly proportioned;
+that is to say, a normal body requires so much water, proteins,
+carbohydrates, mineral salts and fat to sustain it healthfully each
+twenty-four hours, and in nuts these elements are found more correctly
+proportioned according to the requirements of the body than in any
+other article of food known to science:
+
+===================+======+=====+=======+====+======+=======+=========
+                   |      |     |       |    |      |Ash or | Fuel
+                   |      |     |       |    |      |Mineral| Value
+FLESH FOODS        |Refuse|Water|Protein|Fat |Carbs | Salts |per lb.
+-------------------+------+-----+-------+----+------+-------+---------
+                   | Per  | Per |  Per  |Per |  Per | Per   |
+                   | Ct.  | Ct. |  Ct.  |Ct. |  Ct. | Ct.   |Calories
+-------------------+------+-----+-------+----+------+-------+---------
+Loin of beef, lean |      |     |       |    |      |       |
+  edible portion   |      | 70.8|  24.6 | 3.7|      |   1.3 |    615
+Loin of beef, total| 23.0 | 54.6|  18.8 | 3.0|      |    .9 |    475
+Porterhouse steak, |      |     |       |    |      |       |
+  edible portion   |      | 60.0|  21.9 |20.4|      |   1.0 |  1.270
+Porterhouse steak, |      |     |       |    |      |       |
+  total            | 12.7 | 52.4|  19.1 |17.9|      |    .8 |  1.110
+Round steak cuts,  |      |     |       |    |      |       |
+  edible portion   |      | 70.0|  21.3 | 7.9|      |   1.1 |    730
+Round steak cuts,  |      |     |       |    |      |       |
+  total            |  8.1 | 64.4|  19.5 | 7.3|      |   1.0 |    670
+===================+======+=====+=======+====+======+=======+=========
+Loin of veal,      |      |     |       |    |      |       |
+  edible portion   |      | 73.3|  20.4 | 5.6|      |   1.2 |    615
+Loin of veal, total| 22.0 | 57.1|  15.9 | 4.4|      |    .9 |    480
+Shoulder of veal,  |      |     |       |    |      |       |
+  edible portion   |      | 73.4|  20.7 | 4.6|      |   1.3 |    580
+Shoulder of veal,  |      |     |       |    |      |       |
+  total            | 18.3 | 59.9|  16.9 | 3.9|      |   1.0 |    480
+Leg of lamb,       |      |     |       |    |      |       |
+  edible portion   |      | 63.9|  19.2 |16.5|      |   1.1 |  1.055
+Leg of lamb, total | 17.4 | 52.9|  15.9 |13.6|      |    .9 |    870
+Leg of mutton,     |      |     |       |    |      |       |
+  edible portion   |      | 67.4|  19.8 |12.4|      |   1.1 |    890
+Leg of mutton,     |      |     |       |    |      |       |
+  total            | 16.8 | 56.1|  16.5 |10.3|      |    .9 |    740
+===================+======+=====+=======+====+======+=======+=========
+Pork ham,          |      |     |       |    |      |       |
+  edible portion   |      | 60.0|  25.0 |14.4|      |   1.3 |  1.075
+Pork ham, total    |   .9 | 59.4|  24.8 |14.2|      |   1.3 |  1.060
+Pork head,         |      |     |       |    |      |       |
+  edible  portion  |      | 45.3|  13.4 |41.3|      |    .7 |  1.990
+Pork head, total   | 68.4 | 13.8|   4.1 |13.8|      |    .2 |    660
+Pork loin (chops), |      |     |       |    |      |       |
+  edible portion   |      | 52.0|  16.6 |30.1|      |   1.0 |  1.580
+Pork loin (chops), |      |     |       |    |      |       |
+  total            | 19.7 | 41.8|  13.4 |24.2|      |    .8 |  1.270
+Pork sides,        |      |     |       |    |      |       |
+  edible portion   |      | 34.4|   9.1 |55.3|      |    .5 |  2.505
+Pork sides, total  | 11.5 | 30.4|   8.0 |49.0|      |    .5 |  2.215
+===================+======+=====+=======+====+======+=======+=========
+Chicken, broilers, |      |     |       |    |      |       |
+  edible portion   |      | 74.8|  21.5 | 2.5|      |   1.1 |    505
+Chicken, broilers, |      |     |       |    |      |       |
+  total            | 41.6 | 43.7|  12.8 | 1.4|      |    .7 |    295
+===================+======+=====+=======+====+======+=======+=========
+Turkey,            |      |     |       |    |      |       |
+  edible portion   |      | 55.5|  21.1 |22.9|      |   1.0 |  1.360
+Turkey, total      | 22.7 | 42.4|  16.1 |18.4|      |    .8 |  1.075
+===================+======+=====+=======+====+======+=======+=========
+Black bass,        |      |     |       |    |      |       |
+ edible portion    |      | 76.7|  20.6 | 1.7|      |   1.2 |    455
+Black bass, total  | 54.8 | 34.6|   9.3 |  .8|      |    .5 |    205
+Blue fish,         |      |     |       |    |      |       |
+  edible portion   |      | 78.5|  19.4 | 1.2|      |   1.3 |    410
+Blue fish, total   | 48.6 | 40.3|  10.0 |  .6|      |    .7 |    210
+Flounder,          |      |     |       |    |      |       |
+  edible portion   |      | 84.2|  14.2 |  .6|      |   1.3 |    290
+Flounder, total    | 61.5 | 32.6|   5.4 |  .3|      |    .5 |    115
+Lobsters           |      | 77.8|  18.1 | 1.1|   .5 |   2.5 |    390
+Oysters            |      | 83.4|   8.8 | 2.4|  3.9 |   1.5 |    335
+===================+======+=====+=======+====+======+=======+=========
+
+================+=====+=======+====+============+=======+=========
+                |     |       |    |            |Ash or | Fuel
+                |     |       |    |            |Mineral| Value
+DRIED FRUITS    |Water|Protein|Fat |Carbohydrates| Salts |per lb.
+----------------+-----+-------+----+------------+-------+---------
+                | Per |  Per  |Per |    Per     |  Per  |
+                | Ct. |  Ct.  |Ct. |    Ct.     |  Ct.  |Calories
+----------------+-----+-------+----+------------+-------+---------
+Dates           | 15.4|   2.1 | 2.8|    78.4    |   1.3 |  1.615
+Figs            | 18.8|   4.3 |  .3|    74.2    |   2.4 |  1.475
+Prunes          | 22.3|   2.1 |    |    73.3    |   2.3 |  1.400
+Raisins         | 14.6|   2.6 | 3.3|    76.1    |   3.4 |  1.605
+Apples          | 28.1|   1.6 | 2.2|    66.1    |   2.0 |  1.350
+Apricots        | 29.4|   4.7 | 1.0|    62.5    |   2.4 |  1.290
+================+=====+=======+====+============+=======+=========
+
+================+=====+=======+====+============+=======+=========
+                |     |       |    |            |Ash or | Fuel
+                |     |       |    |            |Mineral| Value
+GREEN VEGETABLES|Water|Protein|Fat |Carbohydrates| Salts |per lb.
+----------------+-----+-------+----+------------+-------+---------
+                | Per |  Per  |Per |    Per     |  Per  |
+                | Ct. |  Ct.  |Ct. |    Ct.     |  Ct.  |Calories
+----------------+-----+-------+----+------------+-------+---------
+Cabbage         | 91.5|   1.6 |  .3|     5.6    |   1.0 |    145
+Celery          | 94.5|   1.1 |  .1|     3.3    |   1.0 |     85
+Sun-cooked corn | 15.5|  12.5 | 5.0|    66.0    |   1.0 |  1.150
+Cucumbers       | 95.4|    .8 |  .8|     3.1    |    .5 |     80
+Lettuce         | 94.7|   1.2 |  .3|     2.9    |    .9 |     90
+Onions, fresh   | 87.6|   1.6 |  .3|     9.9    |    .6 |    225
+Potatoes, fresh | 78.3|   2.2 |  .1|    18.4    |   1.0 |    385
+Potatoes, sweet | 69.0|   1.8 |  .7|    27.4    |   1.1 |    570
+Radishes        | 91.8|   1.3 |  .1|     5.8    |   1.0 |    135
+Spinach         | 92.3|   2.1 |  .3|     3.2    |   2.1 |    110
+Tomatoes        | 94.3|    .9 |  .4|     3.9    |    .5 |    105
+Turnips         | 89.6|   1.3 |  .2|     8.1    |    .8 |    185
+Artichokes      | 79.5|   2.6 |  .2|    16.7    |   1.0 |    365
+Olives, green   | 58.0|   1.1 |27.6|    11.6    |   1.7 |  1.400
+Olives, ripe    | 64.7|   1.7 |25.9|     4.3    |   3.4 |  1.205
+================+=====+=======+====+============+=======+=========
+
+================+=====+=======+====+============+=======+=========
+                |     |       |    |            |Ash or | Fuel
+                |     |       |    |            |Mineral| Value
+DAIRY PRODUCTS  |Water|Protein|Fat |Carbohydrates| Salts |per lb.
+----------------+-----+-------+----+------------+-------+---------
+                | Per |  Per  |Per |    Per     |  Per  |
+                | Ct. |  Ct.  |Ct. |    Ct.     |  Ct.  |Calories
+----------------+-----+-------+----+------------+-------+---------
+Eggs            | 73.7|  13.4 |10.5|            |   1.0 |    720
+Butter          | 11.0|   1.0 |85.0|            |   3.0 |  3.605
+Buttermilk      | 91.0|   3.0 |  .5|     4.8    |    .7 |    165
+Cheese, American| 31.6|  28.8 |35.9|      .3    |   3.4 |  2.055
+Cheese, cottage | 72.0|  20.9 | 1.0|     4.3    |   1.8 |    510
+Cheese, cream   | 34.2|  25.9 |33.7|     2.4    |   3.8 |  1.950
+Cream           | 74.0|   2.5 |18.5|     4.5    |    .5 |    910
+Milk, skimmed   | 90.5|   3.4 |  .3|     5.1    |    .7 |    170
+Milk, whole     | 87.0|   3.3 | 4.0|     5.0    |    .7 |    325
+================+=====+=======+====+============+=======+=========
+
+================+=====+=======+====+============+=======+=========
+                |     |       |    |            |Ash or | Fuel
+                |     |       |    |            |Mineral| Value
+NUTS SHELLED    |Water|Protein|Fat |Carboydrates| Salts |per lb.
+----------------+-----+-------+----+------------+-------+---------
+                | Per |  Per  |Per |    Per     |  Per  |
+                | Ct. |  Ct.  |Ct. |    Ct.     |  Ct.  |Calories
+----------------+-----+-------+----+------------+-------+---------
+Almonds         |  4.8|  21.0 |54.9|    17.3    |   2.0 |  3.030
+Brazil nuts     |  5.3|  17.0 |66.8|     7.0    |   3.9 |  3.265
+Butternuts      |  4.4|  27.9 |61.2|     3.5    |   2.9 |  3.165
+Chestnuts, fresh| 45.0|   6.2 | 5.4|    42.1    |   1.3 |  1.125
+Cocoanuts       | 14.1|   5.7 |50.6|    27.9    |   1.7 |  2.760
+Filberts        |  3.7|  15.6 |65.3|    13.0    |   2.4 |  3.290
+Hickory nuts    |  3.7|  15.4 |67.4|    11.4    |   2.1 |  3.345
+Peanuts         |  9.2|  25.8 |38.6|    24.4    |   2.0 |  2.560
+Pecans          |  2.7|   9.6 |70.5|    15.3    |   1.9 |  3.435
+Pignolias       |  6.4|  33.9 |49.4|     6.9    |   3.4 |  2.845
+Pistachios      |  4.2|  22.3 |54.0|    16.3    |   3.2 |  2.995
+Walnuts, English|  2.5|  18.4 |64.4|    13.0    |   1.7 |  3.300
+Walnuts, black  |  2.5|  27.6 |56.3|    11.7    |   1.9 |  3.105
+================+=====+=======+====+============+=======+=========
+
+================+=====+=======+====+============+=======+=========
+                |     |       |    |            |Ash or | Fuel
+FRESH FRUITS    |     |       |    |            |Mineral| Value
+AND BERRRIES    |Water|Protein|Fat |Carboydrates| Salts |per lb.
+----------------+-----+-------+----+------------+-------+---------
+                | Per |  Per  |Per |    Per     |  Per  |
+                | Ct. |  Ct.  |Ct. |    Ct.     |  Ct.  |Calories
+----------------+-----+-------+----+------------+-------+---------
+Apples          | 84.6|    .4 |  .5|    14.2    |    .3 |    290
+Apricots        | 85.0|   1.1 |    |    13.4    |    .5 |    270
+Bananas, yellow | 75.3|   1.3 |  .6|    22.0    |    .8 |    460
+Blackberries    | 86.3|   1.3 | 1.0|    10.9    |    .5 |    270
+Cherries        | 80.9|   1.0 |  .8|    16.7    |    .6 |    365
+Currants        | 85.0|   1.5 |    |    12.8    |    .7 |    265
+Figs            | 79.1|   1.5 |    |    18.8    |    .6 |    380
+Grapes          | 77.4|   1.3 | 1.6|    19.2    |    .5 |    450
+Huckleberries   | 81.9|    .6 |  .6|    16.6    |    .3 |    345
+Lemons          | 89.3|   1.0 |  .7|     8.5    |    .5 |    205
+Muskmelons      | 89.5|    .6 |    |     9.3    |    .6 |    185
+Nectarines      | 82.9|    .6 |    |    15.9    |    .6 |    305
+Oranges         | 86.9|    .8 |  .2|    11.6    |    .5 |    240
+Pears           | 84.4|    .6 |  .5|    14.1    |    .4 |    295
+Persimmons      | 66.1|    .8 |  .7|    31.5    |    .9 |    630
+Pineapple       | 89.3|    .4 |  .3|     9.7    |    .3 |    200
+Plums           | 78.4|   1.0 |    |    20.1    |    .5 |    395
+Prunes          | 79.6|    .9 |    |    18.9    |    .6 |    370
+Raspberries     | 84.1|   1.7 | 1.0|    12.6    |    .6 |    310
+Strawberries    | 90.4|   1.0 |  .6|     7.4    |    .6 |    180
+Watermelons     | 92.4|    .4 |  .2|     6.7    |    .3 |    140
+================+=====+=======+====+============+=======+=========
+
+
+
+
+                HOW TO BEGIN THE USE OF UNCOOKED FOODS.
+
+
+In dealing with the human body we must respect the laws of heredity and
+environment. What might have been natural a thousand years ago may be
+very unnatural to-day, and what was decidedly unnatural at that remote
+period of time may have become natural. The human body has the faculty
+of adjusting itself even to false conditions, through the long process
+of time.
+
+The experiment may have killed a million or two people, and dethroned
+the mental and moral machinery of as many more, and shortened up the
+life period of several billion more, but “Stickatitiveness” will in
+time work things around until the very laws of nature seem to change to
+fit the false condition.
+
+This, however, in reality is not true. The price for every violated law
+must be paid, and so long as it is violated, just so long will nature
+demand her settlement. The real penalty is the difference between what
+man is and what he would have been had he lived in obedience to the
+laws of his organization.
+
+Since people have evolved into their present habits and customs, to
+correct them they must evolve out of them. Therefore in adopting the
+use of uncooked foods, it is safest to start on the evolutionary plan,
+gradually increasing the number of uncooked dishes, and decreasing the
+number of cooked ones, until all cooked and devitalized foods have
+been eliminated and the system has had time enough to adjust itself to
+the new conditions. This process can be hastened by simplifying the
+diet--by limiting it to a few things, which contain all the elements of
+nourishment.
+
+Such foods should be selected as are not commonly cooked, such as all
+kinds of nuts or bananas and cream, for the heavy portion of the meal;
+and milk, dates, figs, lettuce or cabbage, and juicy fruits, melons and
+berries, to close with. The mixing of the following articles in the
+process of mastication develops a very delicious taste:
+
+Pecan meats and cabbage.
+Protoid nuts and apples.
+Heavy cream and sweet apples.
+Nuts, lettuce and olive oil.
+Bananas, cream, dates and nuts.
+Bananas, figs and cream.
+Flaked wheat, dates, cream and nuts. } Thoroughly
+Flaked oats, dates, cream and nuts.  } masticated.
+Sweet apples, nuts and cream.
+Soaked prunes and cream.
+Soaked evaporated peaches or apricots, raisins and cream.
+Unfired bread and cream cheese.
+Unfired bread, pecan meats.
+Unfired bread, sweet butter and Brazil nuts.
+
+Thorough mastication develops in all uncooked foods a new and delicious
+taste. When the saliva, which is an alkaline substance, begins to act
+upon the starch and other parts of these foods the change that takes
+place in the blended articles above tabulated creates a deliciousness
+that will win at once those who try these blends followed by thorough
+mastication.
+
+
+
+
+                                RECIPES.
+
+
+In bringing about any change in the habits of people, it becomes
+necessary to pursue lines of least resistance. So firmly fixed in the
+minds of the public is the idea that foods need preparation, need
+fixing or something done to them before they can be eaten, that in
+order to induce them to take any step in the direction of correct
+feeding it becomes necessary to in some way prepare even elementary,
+or foods in their natural condition. In reality foods in their natural
+condition require but little preparation.
+
+The object, however, of the following recipes has a threefold purpose;
+first, to make the change from the old to the new, or from the
+unnatural to the natural way of living, as little radical as possible.
+Second, to group foods into such combinations as will chemically
+harmonize when mixed in the stomach; and third, to make them attractive
+to the vision. There is nothing that invites us with a richer
+welcome--nothing that excites the desire to eat--nothing that arouses
+every organ of digestion more than nature’s richly colored, luscious
+and odorous edibles.
+
+The recipes given here prove that there is a far wider scope for
+variety and display than most people would suppose. They are the
+results of long, careful and tedious experimenting. They are offered
+as a help to those who desire to take up the new or natural method of
+living. The old proverb which says “There is nothing new under the
+sun” was very sorely tried in the preparation of this work (unless
+we are willing to go back to a time when man loped on his all-fours
+through the forests of the Orient). In all the great New York libraries
+there was not a book to be found that was of any material aid to us
+in this work. It has all been drawn from original labors. Many things
+that seemed theoretically certain were by practical experimenting
+proven to be untrue. After several thousand experiments, we learned
+that in matters of diet the laws of environment and heredity must be
+considered. It is not necessary to eat cold foods in order to eat
+uncooked foods.
+
+The recipes given here we regard as little more than suggestions. We
+sincerely hope that those who deem it worth their while to give any
+thought to the kind of material out of which they build their bodies
+and brain, will take up this great work and carry it on to higher and
+higher degrees of development.
+
+Difference in temperature is the only scale by which to measure motion,
+or all expressions of energy. Food, therefore, should never be eaten
+very cold nor very hot, but as near the temperature of the body as
+possible, cold food must be brought to the temperature of the body at
+the expense of energy. Icy drinks are responsible for much stomach
+trouble. They do violence to every law governing health. Many things in
+the uncooked bill-of-fare may be heated up to 140° or 150° Fahr., if
+it makes them conform more to the demands of taste without injury or
+without bringing the articles so heated into the ranks of cooked foods.
+
+
+
+
+                                 SOUPS.
+
+
+Were we to follow strictly the highest dietetic law, soups would not
+be mentioned in this work, except to say that they are harmful and
+undoubtedly responsible for much mischief in the civilized stomach;
+but in all reform work, we have found it best to pursue lines of least
+opposition--to stay within sight of those we are endeavoring to lead.
+
+We do not interdict soups because they are not good food, but because
+they are swallowed without mastication. The objection to soup can be
+largely overcome by retaining it in the mouth long enough for it to
+become thoroughly or partially insalivated. This can be accomplished
+either by sipping it very slowly, or mixing with it very dry, hard
+foods--something that requires mastication.
+
+It is a very foolish custom to make soup in a pot or kettle, when we
+remember that the only work that saliva and teeth were created to
+perform was that of making soup. Every particle of food taken into
+the mouth should be made into soup before it is swallowed. If this was
+done, indigestion, that great American disease, would disappear from
+the catalogue of human ills.
+
+We give here a few recipes for soups only because the soup habit is so
+firmly fixed in the mind of the housewife and the epicure that they
+can hardly conceive of a decent dinner without them. All soups may be
+warmed sufficiently to serve hot without cooking.
+
+
+SWEET POTATO SOUP.
+
+Sweet Potato,
+Milk,
+Cream,
+Butter.
+
+Grind a sweet potato on a vegetable mill, add just enough milk to
+cover. Allow this to stand seven or eight hours. Slightly heat (not
+enough to cook), stir in a small piece of butter and enough milk and
+cream mixed to bring to the consistency desired. Serve in hot plates.
+
+
+FRESH GREEN PEA SOUP.
+
+Green Peas,
+Onion or Celery,
+Milk.
+
+Hull quantity desired. Grind very fine in vegetable mill, grind with
+this just a trace of celery or onion for flavor, add enough rich milk
+to bring to the consistency of soup and warm to about 145° to 150°
+Fahrenheit. Salt to taste and serve.
+
+
+VEGETABLE SOUP (NO. 1).
+
+1 Tomato,
+1 small Apple,
+1 Carrot,
+1 oz. Nuts,
+1 Small Pepper,
+¹⁄₂ cup Wheat Flakes,
+1 Stalk Celery,
+Milk.
+
+Put all through fine vegetable grinder, add sufficient milk to make
+quantity desired, allow to stand an hour or two, heat, stirring in ¹⁄₂
+cup of thick cream, and serve.
+
+
+VEGETABLE SOUP (NO. 2).
+
+1 White Turnip,
+A little Cabbage,
+1 Carrot,
+Few pieces Celery,
+1 very small Onion,
+Salt,
+Milk.
+
+Chop fine or grind all vegetables. Hardly cover with warm water, and
+let stand three or four hours until soft. Add 1¹⁄₂ pints of rich warm
+milk, thicken with a little flaked wheat, add butter and serve. This
+will serve five or six people. To this can be added stiffly beaten
+whites of two eggs just before serving. It will be an improvement.
+
+
+PEA OR BEAN SOUP.
+
+There is a pea and bean flour in the market from which soup is easily
+made by adding to it warm milk or cream. It should be made and allowed
+to stand an hour or two before serving.
+
+
+CREAM OF TOMATO SOUP.
+
+Oat Flakes,
+Milk or Cream,
+Fresh Tomatoes,
+Salt.
+
+Take one pound of oat flakes, cover well with warm milk and let stand
+three or four hours, or until very soft. Then mash through a coarse
+strainer, which will produce a very thick cream, which forms the body
+of the soup. Add to this sufficient milk or cream (cream preferred) to
+make quantity desired, and the juice of half a dozen ripe tomatoes. Any
+cream soup can be made in the same way, using different articles.
+
+Much care should be exercised in adding the milk, so as not to destroy
+the thick, creamy consistency of the soup.
+
+
+CREAM OF CEREAL SOUP.
+
+Take any uncooked flaked or mascerated cereal, soak over night in just
+enough milk to cover. Add to this enough milk or cream to bring to the
+consistency desired, to which can be added as a flavoring any ground
+vegetable or fruit juice.
+
+
+CREAM OF CELERY.
+
+Oat Flakes,
+Cream,
+Celery,
+Celery Salt,
+Flaked Wheat.
+
+Make same as tomato, only add tender celery chopped fine, instead of
+tomato, and a dash of celery salt.
+
+
+CREAM OF CORN.
+
+Green Corn,
+Salt,
+Oat Flakes,
+Cream.
+
+To be made the same as cream of tomato, only use green corn in place of
+tomato. Cut tips of the grain with a sharp knife, and scrape cob well
+with a dull one. Mix as above recipe.
+
+Note:--To all soups can be added the stiffly beaten white of eggs just
+before serving, which gives it a delicious creamy taste.
+
+
+
+
+                              VEGETABLES.
+
+
+Vegetables occupy a very important place in the elementary food menu.
+They contain elements that cannot be secured elsewhere.
+
+When thoroughly masticated, in addition to their nutritive value, they
+serve the body as an alimentary lubricant. No meal can be made complete
+without some green plant.
+
+
+CELERY.
+
+Wash, trim and scrape the stalks, selecting those that are white and
+tender. Should be left in ice cold water until they are wanted, which
+makes them very crisp.
+
+
+COLD SLAW.
+
+There is nothing more delicious or necessary than shredded cabbage,
+usually called cold slaw. It possesses valuable food properties,
+occupying the same place in human diet that hay does in the diet of a
+horse or cow.
+
+
+LETTUCE
+
+Lettuce is undoubtedly the best of salads. Use the tender leaves only,
+and put in cold water for at least twenty minutes before serving,
+to make them crisp. Drain in colander and toss in a napkin until
+thoroughly dry.
+
+
+CARROTS AND TURNIPS.
+
+Are very nice cut into cubes and served on a lettuce leaf with or
+without a salad dressing.
+
+
+FRESH TOMATOES.
+
+Peal with a very sharp knife. Slice and cover with Hygia dressing or
+powdered sugar and lemon juice. They can also be made very delicious by
+covering with thick cream.
+
+
+SWEET GREEN CORN.
+
+Shave the tips from the grains with a very sharp knife. Split the
+grains row by row and scrape the remaining pulp from the cob with
+a dull knife. Add butter, a little salt or cream and heat to a
+temperature of 145° Fahrenheit. This thoroughly masticated will be
+found a most delicious and nourishing dish.
+
+
+FRESH GREEN PEAS.
+
+Take the quantity desired, hull and grind in a vegetable mill, add
+butter, a dash of salt, and warm to a temperature of about 145°
+Fahrenheit, and serve.
+
+
+CUCUMBERS.
+
+Take number desired. Peel and slice thin. Soak in ice water for two or
+three hours before serving.
+
+
+OLIVES.
+
+Olives are a very important article in the elementary menu. The ripe
+olive, though not so popular nor so extensively used, is in reality
+much superior to the green, because it was allowed to ripen upon the
+tree.
+
+
+  RADISHES.--CARROTS.--ONIONS.--SWEET
+  POTATOES.--TURNIPS.--BEETS.--GREEN PEPPERS.
+
+These articles can be ground in a vegetable mill altogether, or they
+can be eaten separately. If ground together by the addition of nuts
+they compose a very nourishing and necessary article of diet.
+
+
+NUTS AND CARROTS.
+
+Put two medium carrots and a half cup of pecan meats through a fine
+vegetable grinder; moisten with rich milk, set on a stove a few minutes
+(not long enough to cook), stirring in half cup of cream, a little
+butter and salt. Serve.
+
+
+CORN FOR WINTER USE.
+
+Cut the corn from the cob, before it gets too hard; to each gallon of
+cut corn add two scant cups of salt. Pack tightly in a large jar, cover
+with a white cloth, put a heavy weight on to keep the corn under the
+brine which soon forms. It is very necessary to wash the cloth every
+morning for about two weeks. If the corn is too salty, wash thoroughly.
+Before sending it to the table add a little warm cream and let stand
+for an hour or two before serving.
+
+
+SUN-COOKED CORN.
+
+Cut sweet corn from the cob with a sharp knife while in a tender or
+milky state, and dry thoroughly in the sunshine. Put in small cloth
+bags for future use. To prepare for table, place quantity to be used in
+a deep vessel, almost cover with warm water. Put in a cool place and
+let stand over night. Then add a small quantity of rich, warm milk,
+about two hours before serving; warm and serve with thick cream.
+
+
+KRAUT.
+
+Shred or chop fine selected white cabbage. Pack a layer in bottom of
+deep stone or wooden vessel. Add a light layer of salt. Alternate
+layers of cabbage and salt until the vessel is filled, using about one
+scant cup of salt to an ordinary cabbage. Pack down very hard, placing
+on the top a heavy weight, so as to keep the cabbage beneath the
+brine. Cover with heavy linen cloth, which should be washed thoroughly
+every day for about two weeks. Soak in cold water a few minutes before
+serving.
+
+
+
+
+                              FLESH FOODS.
+
+
+Flesh foods and sea foods have become the second most important
+article of diet among all civilized people. This is due very largely
+to _preparation_--to _cooking_. The adoption of uncooked food will
+bring both the body and the appetite to a state of normality which will
+naturally and gradually abolish all flesh as food, but in order to pay
+the proper respect to the laws of heredity and environment and aid the
+beginner in taking the kinks of custom out of his daily habits, we give
+below a few flesh food recipes.
+
+
+BEEFSTEAK A LA TARTAR.
+
+Steak,
+Salt,
+Onions,
+Green Peppers,
+Pepper,
+Parsley,
+Eggs.
+
+Take a porterhouse or sirloin steak of the size desired. Grind very
+fine. Mix with minced onion, pepper and salt. Mound up on a small
+platter, make a depression in the top in which put the unbroken yolk
+of an egg. Garnish with green pepper and parsley, and serve.
+
+
+CHIPPED BEEF IN CREAM.
+
+Shave dried beef very fine. Pour over it warm water and let stand for
+a few minutes. Pour this off and pour on thick cream with a little
+parsley chopped fine. Garnish with parsley and serve.
+
+
+CLAMS AND OYSTERS.
+
+These articles do not possess any very great food properties and when
+taken uncooked they are more nourishing and less harmful. They should
+never be eaten with catsup, vinegar, horseradish or sauces.
+
+
+DRIED AND SMOKED FISH.
+
+Herring, anchovies, smoked salmon or any dried fish can be made quite
+palatable by seasoning thoroughly and soaking 5 to 10 minutes in very
+warm water.
+
+
+
+
+                                 EGGS.
+
+
+Eggs constitute a very important article of food. They contain about
+14 per cent. protein, 10 per cent. fat, 1 per cent. mineral salts, 73
+per cent. water, and give to the body about 725 calories of heat to
+the pound. Their heat producing power and nutritive elements are well
+balanced, showing that they are a substantial food. An egg should never
+be cooked. In its natural state it is easily dissolved and readily
+taken up by all the organs of digestion, but the cooked egg must be
+brought back to liquid form before it can be digested, which puts extra
+and unnecessary labor upon these over-worked organs.
+
+
+FRUIT EGG-NOG.
+
+Beat one raw egg quite stiff. Add one-half glass grape juice, beat
+well. Then add one-half glass of cream. Beat thoroughly and use at
+once. This is a full meal for an invalid.
+
+
+FAMILY EGG-NOG.
+
+Two eggs stiffly beaten stirred into one quart of rich milk. A little
+grated nutmeg, or a spoonful of fruit juice and whipped cream added to
+the egg-nog will improve the taste very materially.
+
+
+EGGS PLAIN.
+
+Eggs can be taken by breaking them one at a time into a glass and
+swallowing them whole. Four or five eggs used in this manner constitute
+a good and healthful meal, and are especially recommended for those
+desiring to gain in flesh.
+
+
+BEATEN EGGS.
+
+Two eggs lightly beaten, to which may be added a little lemon juice and
+cream, make an excellent beverage--one that combines with all other
+foods.
+
+
+WHIPPED EGGS.
+
+Break into a small soup bowl two or three eggs. Whip to a froth. Add
+to this any fruit juice desired. This should be eaten with other foods
+which require mastication.
+
+
+EGG CREAM.
+
+Whip the whites of two eggs until quite stiff, adding to this one glass
+of rich milk for a beverage.
+
+Cream can be used instead of milk, whipped lightly with the eggs, which
+makes a most delicious cream to use over fruits.
+
+Note:--The whites of eggs mixed with cream or rich milk make one
+of the most nourishing and easily assimilated foods known. It is
+especially recommended for those suffering from rheumatism or stiffness
+and sluggishness when arising in the morning. It is also recommended
+to those desiring to gain in weight. From one to two dozen eggs can be
+taken daily, together with two to three quarts of milk.
+
+
+ORANGE EGG.
+
+Separate the white and yolk, whipping each to a stiff froth, add slowly
+to the yolk the juice of one sweet orange whipping continuously, then
+add the beaten white, whipping it all to a creamy froth.
+
+The proportion is one medium size orange to each egg.
+
+Serve as egg-nog.
+
+
+
+
+                                CEREALS.
+
+
+The popular belief is that cereals cannot be eaten without cooking.
+This opinion is the result of following precedent,--of accepting “that
+which _is_ as true.” Cereals are best just before they have ripened
+and hardened, when they are soft and full of water. This condition
+can be partially brought about again by soaking them in pure water or
+milk. The common theory that the stomach is unable to digest uncooked
+cereal starch is altogether wrong, as can be easily demonstrated by
+any one who will thoroughly masticate the uncooked cereal. Making the
+cook stove do what the stomach ought to do is depriving this member of
+its rights and its exercise,--depriving it of what nature intended it
+to do, and the penalty is weakness, just as it would be with any other
+unused part of the anatomy.
+
+
+OAT GROATS.
+
+Take quantity sufficient for two or three days, soak seven or eight
+hours in lukewarm water, or until sufficiently softened, drain
+thoroughly, and serve with thick cream. Salt a little if desired. A
+dash of grated nuts may be added, which will make a most palatable dish
+and add much to their value and vitalizing properties.
+
+
+WHOLE WHEAT.
+
+Put quantity desired for use in a deep vessel, and cover with warm
+water. Keep in a warm place. Allow to stand twenty-four hours and
+longer if desired very soft. Drain thoroughly. It will be found
+sufficiently softened to be easily masticated and eaten with nuts. This
+makes probably the most nutritious dish of all the cereal family. A
+very little salt may be added.
+
+
+FLAKED OATS OR FLAKED WHEAT.
+
+Put an amount sufficient for several days’ supply into a deep vessel.
+Add enough warm water to _hardly_ cover. After standing a few hours
+stir well, so as to thoroughly moisten the top portion. This in a short
+time will be found ready for use. A very little salt can be used. This
+can be served with cream, strained honey, ground nuts, or any two of
+these or a combination of all.
+
+
+FLAKED WHEAT DRY.
+
+Flaked wheat is a most delicious dish served dry and eaten with either
+cream, olive oil or honey.
+
+
+CHRISTIAN’S COMBINATION CEREAL.
+
+This is a combination of several Cereals, especially prepared and
+so proportioned as to level or balance all the nutritive elements
+contained in grains.
+
+It can be used and prepared the same as flaked oats or wheat.
+
+
+UNFIRED BREAD.
+
+Bread forms a very important part of the uncooked menu, but its
+production is not practical in the home where this book is intended to
+be of greatest use, as it requires special machinery for flaking and
+grinding the different grains and nuts of which it is made. It also
+requires a special electric light oven for drying during the winter
+when the rays of the sun cannot be utilized.
+
+Note:--It has recently been shown by experiments made in Washington
+that both the light and heat from the incandescent electric lamp
+contain nearly all the properties of sunlight and will delegate to
+vegetation an abundance of chlorophyl (green) the same as natural
+sunshine.
+
+To meet conditions that exist we make an exception here and give two
+recipes for bread that requires cooking, but is unfermented.
+
+
+UNLEAVENED GEMS.
+
+Put three cups of whole wheat flour in a bowl or pan, two cups _full_
+of ice cold water, a little salt, and a tablespoonful of melted butter
+or cream. Beat and stir. Take up on a spoon and work all the air
+possible into the batter by vigorous beating two or three minutes in
+the open air. It will probably need some additional water after the
+lumps are out. Then beat again until it bubbles. Have gem pans and
+oven _very_ hot and pans well oiled. Put batter into pans and bake
+quickly.
+
+
+UNLEAVENED HYGEIA GEMS.
+
+Whip one egg to a creamy froth to which add three cups of ice
+cold milk, a pinch of salt, and three heaping cups of Christian’s
+Combination Cereal Meal, or enough to make into a batter. Stir into
+this a small piece of melted butter and place in very hot gem or muffin
+pans oiled with butter and bake in a very hot oven. This will make
+about one dozen gems.
+
+This bread can be made extremely delicious by omitting the butter and
+adding one-half cup of grated protoid nuts to the ingredients above
+named.
+
+Note:--Cooked bread has become such an universal article of diet and
+modern milling and bolting processes have so perverted and changed the
+nutritive value of the Natural grain that we therefore have prepared
+this special meal, making an exception in this case, and give the above
+recipe for making a perfectly pure, delicious and wholesome article of
+unfermented bread.
+
+       *       *       *       *       *
+
+Note:--The raising and lightness of all unleavened bread depends
+entirely upon the difference in temperature between the batter and
+the oven. If the batter is made ice cold and aerated well in mixing,
+and placed immediately in a very hot oven, the expansion of the air
+contained in the batter caused by heating will raise the bread, making
+it as light as if made with baking powder.
+
+
+
+
+                              SANDWICHES.
+
+
+The sandwich has become a part of the traveler’s bill-of-fare. The few
+recipes given here are only suggestive of the combinations that can be
+made in elementary foods.
+
+
+APPLE AND NUT SANDWICHES.
+
+Cut apples into very thin slices and lay between unfired wafers. Slice
+Brazil nuts and place a layer of nuts over the apples.
+
+
+LETTUCE AND CHEESE SANDWICH.
+
+Spread unfired bread thickly with fresh Philadelphia cheese and lay on
+this a crisp lettuce leaf that has been dipped in salad dressing. Keep
+in ice box until ready to serve.
+
+
+CHEESE AND DATE SANDWICH.
+
+Spread the unfired cracker with Philadelphia cream cheese, then a layer
+of date butter, and cover the other piece of bread with cream cheese
+also, and press both firmly together.
+
+Fig butter and unfired crackers also make nice sandwiches.
+
+
+CREAM CHEESE SANDWICH.
+
+Spread the cheese between unfired wafers, making the cheese as thick as
+the wafer.
+
+
+RIPE OLIVE SANDWICH.
+
+Remove the pits from the olives, chop fine with nuts and place between
+the unfired wafers.
+
+
+CHIPPED BEEF SANDWICHES.
+
+Spread sweet butter or cream cheese on unfired wafers, placing a layer
+of chipped beef between the wafers.
+
+This makes a very delicious sandwich.
+
+
+ANCHOVY SANDWICH.
+
+Soak the anchovies for an hour or two. Then remove bones and chop fine
+with tender pieces of celery. Cover unfired wafers with sweet butter,
+spread this between, and serve on a dish garnished with parsley.
+
+
+RAW BEEF SANDWICH.
+
+After scraping the raw beef, season it with salt and pepper and spread
+between unfired wafers.
+
+
+
+
+                                 NUTS.
+
+
+Nuts average from 50 to 70 per cent. fat and from 15 to 33 per cent.
+proteids. They are, therefore, measured by their chemical food values,
+the natural substitute for meats, to say nothing of their superiority
+in purity and cleanliness. They may constitute a part of every
+elementary meal.
+
+The preparation of nuts requires no recipes. They compose, however, a
+part of many dishes, recipes for which are given, and into which they
+are put in some form owing to their delicious flavor when mixed with
+other foods and their high nutritive value.
+
+
+FOR BLANCHING ALMONDS.
+
+Soak almonds over night, or seven or eight hours, in cold fresh water.
+The covering will be easily removed and they will have become very
+crisp and edible. The old method of blanching almonds has always been
+to emerse them in boiling water, which cooks and toughens the nut,
+making it very difficult both of mastication and digestion.
+
+
+
+
+                            SALAD DRESSINGS.
+
+
+The objection to nearly all salad dressings is that they contain
+either vinegar, or chemical acids. These condiments set up immediate
+fermentation when mixed with cereal starch, which is contained in bread
+and other cereal foods eaten at the same time, and hyperpepsia (sour
+stomach) is the natural result.
+
+
+HYGIA SALAD DRESSING.
+
+2 Eggs,
+1 cup Whipped Cream,
+¹⁄₂ Lemon,
+Sugar,
+2 tablespoonfuls Olive Oil,
+Salt.
+
+To the yolks of the eggs, beaten very stiff, add the oil and juice
+of the lemon very slowly, beating hard all the while, until it has
+all been added and is quite thick. Then add the beaten white of eggs,
+salt and sugar to taste, and last, one cup of whipped cream; whip all
+together until very stiff and set on ice until ready to serve.
+
+
+WHIPPED CREAM FOR SALAD DRESSING.
+
+Place in a soup bowl one cup of very thick cream. Whip with Dover egg
+beater until very stiff. Add to this two teaspoonfuls of powdered
+sugar. Beat thoroughly again. This makes a very delicious dressing for
+all sweet fruit salads. If very heavy cream cannot be procured, add to
+it the stiffly beaten white of an egg.
+
+
+
+
+                                SALADS.
+
+
+In living upon uncooked foods, vegetable salads become absolutely
+necessary. The elementary bill of fare cannot be balanced without a
+certain per cent. of chlorophyl, which is only obtainable in green
+plants. All green vegetables are also rich in organic mineral salts,
+which is one of the most necessary articles in vegetable nutrition. In
+addition to these material values, they are highly ornamental, and no
+dinner is complete without them.
+
+
+BANANA SALAD.
+
+Oranges,
+Pecans,
+White Grapes,
+Bananas.
+
+A strip of the peel of a nice large banana may be turned back, and
+most of the pulp carefully scooped out. To fill the space left by the
+removal of the pulp prepare a mixture of thinly sliced banana, shredded
+orange or grape fruit, seeded white grapes and a few Pecan meats in
+small pieces. In their season, cherries may be added. Mix all this well
+in a salad bowl, with whipped cream, and fill banana peel. Serve on
+lettuce leaf.
+
+
+CHERRY SALAD.
+
+Cherries,
+Apples,
+Lettuce,
+Whipped Cream.
+
+Stone nice, ripe sweet cherries, cut equal quantity of sweet apple with
+it, then serve on crisp lettuce leaves with whipped cream.
+
+
+FRUIT SALAD.
+
+Lettuce,
+Dates,
+A few Malaga Grapes,
+2 Bananas,
+1 Orange,
+Pecan Meats,
+Whipped Cream.
+
+Cut the bananas, oranges, dates and grapes all into small pieces. Serve
+on lettuce leaf with a few pecans, or some kind of nuts, and a spoonful
+of whipped cream. This makes a very beautiful dish as well as delicious.
+
+
+GRAPE FRUIT SALAD.
+
+Lettuce,
+Grape Fruit,
+Salad Dressing.
+
+Remove the seeds or center of grape fruit with a sharp knife. Cut the
+edible portion into small bits and serve on lettuce leaf with salad
+dressing. Makes a very dainty salad.
+
+
+ORANGE AND APPLE SALAD.
+
+1 Apple,
+2 Oranges,
+Lettuce,
+Ground Nuts,
+Salad Dressing.
+
+Cut in small pieces the orange and apple. Serve on a lettuce leaf with
+a dash of ground nuts and oil or salad dressing.
+
+
+APPLE SALAD.
+
+6 Apples,
+1 head of Lettuce,
+Celery,
+Dressing.
+
+Take six good-sized tart apples, pare them carefully, and scoop out
+a good portion of the inside. Fill this cavity with finely chopped,
+tender celery and ground nuts. Serve on lettuce leaf with salad
+dressing or whipped cream.
+
+
+PINEAPPLE SALAD.
+
+Pineapple,
+Strawberries,
+Lettuce.
+
+Cut pineapple in small pieces. Wash tender leaves of lettuce and spread
+pineapple on them, with very ripe strawberries over the pineapple.
+Serve with salad dressing.
+
+
+CHEESE EGGS.
+
+Cream Cheese,
+Lettuce,
+Milk or Cream,
+Olives,
+Blanched Almonds,
+Radishes.
+
+Moisten slightly cream cheese with milk or cream. Mould cheese around
+blanched almond the size of robin’s egg. Arrange in nest of lettuce
+leaves and garnish with ripe olives and tuliped radishes.
+
+
+APPLES--CRESS SALAD.
+
+Cress,
+Pecan Nuts,
+Apple,
+Hygia Dressing.
+
+Wash thoroughly water cress, placing it in salad bowl. Cover with
+thinly sliced tart apple, placing pecan meats over this, and cover with
+Hygia dressing.
+
+
+CRESS AND CABBAGE SALAD.
+
+Cabbage,
+Radishes,
+Water Cress,
+Hygia Dressing.
+
+Line salad bowl with finely sliced cabbage. Cover this with water
+cress, and so on, until bowl is filled. Decorate with tuliped radishes,
+and cover with dressing.
+
+
+ASPARAGUS SALAD.
+
+Cress,
+Tomatoes,
+Asparagus Tips,
+Hygia Dressing.
+
+Cover platter with water cress, cover cress with thinly sliced tomatoes
+and asparagus tips, cover this lightly with Hygia dressing and serve.
+
+
+NASTURTIUM SALAD.
+
+Shred a head of lettuce, mingle with it a quantity of nasturtium
+leaves. Wash both thoroughly, place in a salad bowl and dot with
+nasturtium flowers. Serve with dressing.
+
+
+CUCUMBER SALAD.
+
+Cucumbers,
+Onions,
+Lettuce,
+Oil or Dressing.
+
+Slice cucumbers and onions, serve on lettuce leaf with oil or dressing.
+
+
+VEGETABLE SALAD.
+
+1 small Carrot,
+A little Cabbage,
+A small piece of Green Pepper,
+A few Radishes,
+1 White Turnip,
+1 small Onion,
+A little Celery,
+Lettuce,
+Salad Dressing.
+
+Grind or chop fine all vegetables. Serve on lettuce leaf with salad
+dressing.
+
+
+SPINACH SALAD.
+
+Spinach,
+Mint,
+Onions,
+Dressing.
+
+Take a quart of young, tender spinach leaves with young onions and a
+sprig of mint. Cut up fine and serve with salad dressing.
+
+
+NUT SALAD.
+
+Nuts,
+Lettuce,
+Cucumbers,
+Dressing.
+
+Wash nice, crisp lettuce leaves. Place over them ground nuts (pecan
+meats preferred) and finely cut fresh cucumbers, and serve with salad
+dressing or olive oil.
+
+
+CRESS AND CELERY SALAD.
+
+Take equal parts of water cress and tender celery stalks cut fine. Mix
+in a salad bowl and serve with Hygia dressing.
+
+
+CELERY AND BRAZIL NUT SALAD.
+
+Brazil Nuts,
+Celery Hearts,
+Hygia Dressing.
+
+Cut in very thin slices ¹⁄₂ pound large Brazil nuts. Prepare in the
+same manner four or five very crisp celery hearts. Mix and salt to
+taste. Dress this with a few white leaves of celery. Serve with or
+without dressing.
+
+
+MEXICAN SALAD.
+
+Tomatoes,
+Olives,
+Peppers,
+Dressing.
+
+Peel and slice four good-sized tomatoes. Seed and chop fine one small
+green pepper. Arrange these on lettuce leaves in a salad bowl. Stone
+and slice a dozen olives and mix them with the salad and serve with oil
+or dressing.
+
+
+STUFFED TOMATOES.
+
+Tomatoes,
+Green Peppers,
+Parsley,
+Lettuce,
+Onions,
+Cabbage,
+Cucumbers,
+Flaked Wheat.
+
+Remove the center from tomatoes, chop fine with a few sprigs of
+parsley, one small onion, one cucumber, a little green pepper, cabbage
+or celery, and add enough flaked wheat to thicken or make stiff; and
+stuff the tomato shells. Serve on a lettuce leaf with salad dressing.
+
+
+ASSORTED SALAD.
+
+Lettuce,
+Green Onions,
+Cucumbers,
+Parsley,
+Radishes,
+Chipped Beef.
+
+Wash clean two large heads of white lettuce, taking care to not break
+the leaves; peel and slice thinly two cucumbers of medium size. Put
+this in a bowl with teaspoonful of salt and a few lumps of ice for an
+hour before using. Peel and slice a few large-sized radishes. Decorate
+this with very small radishes. Leave in ice water until ready to use.
+Slice one small green onion, a little parsley chopped fine, and a few
+strips of chipped beef cut very fine. Arrange these nicely upon a
+lettuce leaf and serve with dressing.
+
+
+ENDIVE WITH WINTER SALAD.
+
+Water Cress,
+Celery,
+1 Beet,
+Endive,
+Hygia Dressing.
+
+A wholesome dish of salad may be made in winter by the aid of this
+plant. Only a little cress, celery and a small beet chopped fine makes
+a delicious salad served on the crisp blanched leaves of the endive.
+Serve with Hygia dressing.
+
+
+ARTICHOKE SALAD.
+
+Lettuce,
+Artichokes,
+Hygia Dressing.
+
+Wash thoroughly and quarter some very young artichokes. Serve on a
+lettuce leaf with Hygia dressing or olive oil.
+
+
+STUFFED PEPPERS.
+
+Cabbage,
+Green Peppers,
+Celery,
+Tomatoes,
+Onions,
+Lettuce,
+Salad Dressing.
+
+Take a little celery, cabbage, onions, a few green pepper seeds, a
+little fresh tomato, chopped fine, salt to taste. Stuff the peppers
+with this and serve on red cabbage leaves or lettuce, with salad
+dressing.
+
+
+TOMATO AND CUCUMBER SALAD.
+
+Tomatoes,
+Onions,
+Cucumbers,
+Dressing.
+
+Slice tomatoes, cucumbers, and onions, serve on lettuce leaf with
+dressing.
+
+
+TOMATO SALAD.
+
+Tomatoes,
+Lettuce,
+Oil or Dressing.
+
+Take small tomatoes, skin and serve whole on lettuce leaf, or a few
+slices of cucumbers laid around the tomato are very ornamental.
+
+
+CELERY AND RADISH SALAD.
+
+Celery,
+Radishes,
+Dressing.
+
+Cut crisp, well blanched celery into half-inch lengths, and heap it in
+a salad bowl. Border it with small tuliped radishes and white celery
+leaves. Serve with dressing.
+
+
+DANDELION SALAD.
+
+1 pint of Dandelion,
+1 pint of Water Cress,
+3 Green Onions,
+Salt,
+Oil or Dressing.
+
+Dandelion makes a very wholesome and refreshing spring tonic. After
+it is carefully washed, place dandelion, water cresses and the onions
+sliced in a salad bowl, salt and serve with oil or dressing.
+
+
+STUFFED CUCUMBERS.
+
+Cucumbers,
+Lettuce,
+Cream Cheese,
+Tomato,
+Dressing.
+
+Cut an eighth or quarter from the cucumber, scoop out the inside, and
+cut this and tomato in small bits and mix the two with salad dressing.
+Return to the shell and put each cucumber on a plate, by itself, on
+lettuce leaf. Small round balls of cream cheese make a nice decoration
+and add a nice flavor to this.
+
+
+TOMATO AND WATER CRESS SALAD.
+
+Tomatoes,
+Water Cress,
+Salad Dressing.
+
+Take equal parts of peeled, sliced tomatoes, and water cress (after it
+has been thoroughly washed), put each in a separate bowl with the salad
+dressing. Let it stand five minutes, then mix well together and serve.
+
+
+CELERY SALAD.
+
+Celery,
+Sweet Apples,
+Pecan Meats,
+Oil or Dressing.
+
+Cut the tender white stalks of celery in small bits. Add the apple
+chopped fine, and a few pecan meats on top. Serve on lettuce leaf with
+oil or dressing.
+
+
+ANCHOVY SALAD.
+
+Anchovies,
+Lettuce,
+Onions,
+Cabbage,
+Tomatoes,
+Parsley,
+Hygia Salad Dressing.
+
+Soak for 20 or 30 minutes, wash and clean three or four anchovies,
+remove bones, fins, heads and tails. Cover bottom of platter with
+tender lettuce leaves.
+
+Cut in small bits two fresh tomatoes, three or four young onions, a
+little cabbage and parsley. Mound this on platter, pouring over it some
+Hygia dressing. Cover mound with anchovies. Then garnish with quartered
+lemon and serve. Herring can be used instead of anchovies. See recipe
+for “Hygia Salad Dressing.”
+
+This is intended to be served at the beginning of the meal as the first
+course.
+
+
+SMOKED HERRING SALAD.
+
+Lettuce,
+Tomatoes,
+Herring,
+Dressing.
+
+Put the crisp leaves of a head of lettuce in a salad bowl. Soak two
+smoked herrings until tender. Remove skin and bones, chop fine and mix
+with the lettuce. Pour over this a salad dressing and garnish with
+quartered tomatoes.
+
+
+
+
+                        FRUIT AND FRUIT DISHES.
+
+
+Fruits are the bouquet of all edible things. They are to the table
+what color is to the landscape. Aside from their nutritive value, they
+satisfy the vision, they appeal to all who love the beautiful, they
+seem to invite us to bite them.
+
+One of the most beautiful things in the world is a pyramid of ripe and
+luscious fruits.
+
+
+SNOWFRUIT.
+
+Apples,
+Sugar,
+Cocoanut,
+Whipped Cream.
+
+Slice apples, peaches or pears, and scatter between the layers
+fresh-grated cocoanut and sugar. Berries of any kind may be used
+instead of larger fruit. Frost the top lightly with cocoanut and sugar.
+Eat with or without whipped cream.
+
+
+CRUSHED STRAWBERRIES.
+
+Where strawberries are small or inferior in appearance they may be
+crushed, sweetened and mixed with the beaten whites of two or three
+eggs. Berries and eggs should first be thoroughly chilled on ice, then
+served as soon as mixed.
+
+
+STRAWBERRIES AND ORANGES.
+
+Cover a quart of ripe strawberries with powdered sugar. Pour over
+them half a teacupful of orange juice and serve at once. This is very
+delicious.
+
+
+STRAWBERRIES AND WHIPPED CREAM.
+
+Select nice, ripe, sweet berries, wash thoroughly, then cap and put
+first a layer of berries, then powdered sugar, until the dish is
+filled, and cover with whipped cream; beaten together with the whites
+of two eggs and a spoonful of powdered sugar.
+
+
+PEARS AND CREAM.
+
+Take ripe, mellow pears. Peel and slice them, and sprinkle lightly with
+powdered sugar. Just before serving add a spoonful of whipped cream to
+each dish.
+
+
+PEACH AND APPLE MUXIT.
+
+Mellow Apples,
+Ripe Peaches,
+Ground Nuts.
+
+Slice very thinly mellow apples. Put in a salad bowl. Crush half as
+many very ripe peaches which mix with whipped cream. Cover apples with
+this and serve. A few ground nuts can be added with marked improvement
+in nutritive value.
+
+
+FRUIT MEDLEY.
+
+Cut a hole in the stem end of an orange large enough to admit a spoon,
+and after the inside is taken out fill the orange with small bits of
+pineapple, bananas, oranges, apples, raisins, but before serving,
+grape or fruit juice of any kind poured over it will improve it. Sugar
+may be added if desired.
+
+
+FRUIT DESSERT.
+
+Oranges,
+Cocoanut,
+Whipped Cream.
+
+Cut sweet oranges in small pieces, grate the cocoanut; put a layer of
+each until the dish is well filled, and cover with whipped cream.
+
+
+AMBROSIA.
+
+Oranges,
+Malaga Grapes,
+Bananas,
+Cocoanut,
+Dates,
+Pineapple,
+Nuts.
+
+Slice bananas and cut in small pieces the other fruits, removing the
+seeds from grapes. Put a layer of each until the dish is filled. Then
+cover the top well with grated cocoanut, and a few nut meats.
+
+
+BANANAS AND CREAM.
+
+There is nothing more nutritious and delicious than a very ripe banana
+sliced with dates and nuts and served with thick cream.
+
+
+FIG BUTTER.
+
+Select nice fresh figs and grind them. This makes a delicious butter.
+Served with unfired wafers and cream cheese is very delicious.
+
+
+DATE AND NUT BUTTER.
+
+Dates and nuts ground together make a very delicious butter or paste.
+
+
+SNOW PUDDING.
+
+Jelly Powder,
+6 Eggs,
+Cream.
+
+Prepare one package of jelly powder. Then take the whites of six eggs
+stiffly beaten, and thoroughly beat into the jelly when partly cool.
+Set on ice until ready to serve. Serve with thick cream.
+
+
+GRAPE TRIFLE.
+
+Grapes,
+Vanilla,
+Sugar,
+Cream.
+
+Put through a sieve two pounds ripe grapes; add sugar to taste. Put
+into a glass dish and cover with whipped cream flavored with vanilla.
+Serve very cold.
+
+
+ALMOND CUSTARD.
+
+¹⁄₂ box Jelly Powder,
+4 tablespoons Sugar,
+1 pint Rich Milk,
+1 tablespoon Bitter Almond,
+2 Eggs,
+1 cup Whipped Cream.
+
+Prepare jelly powder. Then dissolve in one pint of warm, rich milk.
+Add two well-beaten eggs, one tablespoon of sugar and one tablespoon
+extract of bitter almond; to this add one cup of whipped cream, and
+beat lightly. Pour into a deep glass dish, and when set place a few
+blanched almonds or pecans over the top and serve.
+
+
+FRUIT AND NUT MEDLEY.
+
+Bananas,
+Oranges,
+Pineapples,
+Dates,
+Pecans.
+
+Slice bananas, cut oranges and pineapple in small pieces. Take the
+stones out of dates and put a layer of each until the dish is filled,
+and a few nut meats on top. This makes a very pretty and delicious dish.
+
+
+LEMON TRIFLE.
+
+Lemons,
+Grape Juice,
+Sugar,
+Cream,
+Nutmeg.
+
+Two lemons, juice of both and grated rind of one, a scant cup of sugar,
+1 cup grape juice, 1 pint of cream, whipped stiff and sweetened, a
+little nutmeg. Strain the lemon before adding the grape juice and
+nutmeg. Whip gradually into the whipped cream. Serve in glasses. Soon
+after it is made it should be eaten.
+
+
+A SIMPLE DESSERT.
+
+Eggs,
+Peaches,
+Sugar,
+Dates,
+Cream.
+
+Beat the whites of six eggs into a very stiff froth, then add gradually
+6 tablespoonfuls powdered sugar, beating at least 15 minutes. Then beat
+in one heaping tablespoonful of fresh peaches (mashed) and as many
+seedless raisins or dates cut fine. Serve with thick cream.
+
+
+FRUIT AND NUT CUSTARD.
+
+1 pint Milk,
+2 oz. Sugar,
+2 oz. Grape Juice,
+Protoid nuts and Raisins,
+Dessertspoonful Liquid Rennet.
+
+Add grape juice, rennet and sugar to the milk, lukewarm. Put nuts and
+raisins in custard cups. Pour the milk and combination over it. Allow
+to cool. Serve with whipped cream.
+
+
+APPLE FROST.
+
+1 Cup of Cream,
+1 Lemon,
+5 Eggs,
+4 Apples (grated),
+Jelly Powder.
+
+Beat cream stiff, sweeten to taste. The whites of eggs beaten lightly,
+to which add the juice of lemon, whip slowly into this the cream. Have
+prepared three tablespoonfuls of jelly powder and when nearly cooled
+mix all together, beating thoroughly.
+
+
+APPLE SNOW.
+
+Peel and grate six nice apples, not too tart, and add the well-whipped
+whites of three eggs; sweeten to taste. Beat well until it is
+thoroughly mixed. Flavor with vanilla and serve with sweet cream.
+Tahlman sweet apples preferred.
+
+
+APPLES WITH OLIVE OIL.
+
+Peel a ripe apple, cut in eighths or sixteenths, place in a sauce dish
+and pour over it a few spoonfuls of olive oil. This, eaten with nuts,
+makes a delicious breakfast.
+
+
+APPLES.
+
+The acid of apples is among the most healthful of substances taken
+into the human stomach. It rouses the action of the liver when torpid,
+and thus enables it to eliminate and throw off the germs of bilious
+disorders and those of other diseases arising from slow blood poison.
+They must also be classed as among the most important and valuable of
+the vegetable growths, especially for that class who work with the
+brain.
+
+
+ORANGES ICED.
+
+These make a very ornamental dish, and can be used for decorations.
+About eight fine sweet oranges should be peeled and quartered, and
+a soft icing made of two pounds of powdered sugar and the white of
+ten eggs. Each section should be thoroughly dipped until covered
+with icing, and then strung on a thread and suspended in the oven or
+sunshine to dry. Care should be taken not to have enough heat to brown
+them, and if not thoroughly covered they should be redipped. This is a
+very delicious and novel dish.
+
+
+RASPBERRIES ICED.
+
+Beat the white of one egg and stir in with it two tablespoonfuls of
+cold water. Immerse in this the raspberries one by one; drain and roll
+them in finely powdered and sifted sugar. Lay them on paper to dry, and
+arrange them with other fruits in a dessert dish. Time to dry, six or
+eight hours.
+
+
+CURRANTS (No. 1.)
+
+Mash a large cupful of ripe currants, squeeze through a cloth strainer,
+sweeten the expressed juice, and pour over a dish of whole currants.
+Serve very cold.
+
+
+CURRANTS (No. 2.)
+
+Select large bunches of ripe currants, dip in frothed white of egg,
+roll in powdered sugar and serve on the stem. This makes a beautiful
+table decoration.
+
+
+PINEAPPLE.
+
+(To Cut for Serving.)
+
+Pare a pineapple so that the fruit shall be wasted as little as
+possible, and in order to do this notch it, in and out, and carefully
+remove all the specks and eyes. Pick the fruit from the core with a
+silver fork in pieces as large as a bean or shred it on a slaw cutter.
+Place in a dish and set on ice until wanted.
+
+
+PINEAPPLE.
+
+(Served Whole.)
+
+Where the pineapple is very fine and ripe it may be brought to the
+table whole. It is a pretty dish, and can be served by digging out the
+eyes with a cheese scoop or pointed spoon. The sections will be found
+to run clear to the center and will split as easily as those of an
+orange. Pineapple thus served should be eaten by holding it in the hand.
+
+
+ORANGE BASKETS.
+
+Cut as many oranges as will be required, leaving the peel whole for the
+baskets, and a strip half an inch wide for the handles. Remove the pulp
+and juice and use the juice in making orange jelly. When ready to serve
+put a spoonful of whipped cream over the jelly in each basket. Serve in
+a box lined with orange or laurel leaves.
+
+
+GRAPE FRUIT.
+
+This fruit possesses great medicinal property, and is gaining in
+popularity every year.
+
+To prepare for the table, they should be cut in half, removing the hard
+pith and the seeds in the center. Fill the cavity and sprinkle the
+surface with powdered sugar, pouring over each half a tablespoonful of
+grape juice. This should be allowed to stand an hour before using.
+
+The abundant acid and slightly bitter flavor of this fruit serves to
+quench thirst, and it is regarded by many as a sovereign remedy for
+biliousness. It is undoubtedly one of the best liver tonics in the
+fruit kingdom; better results will be obtained by not diluting it with
+sugar.
+
+
+THE GUAVA.
+
+This tropical or semi-tropical shrub yields an important dessert fruit.
+It is, however, known to the inhabitants of the cooler zones only
+through guava jelly--a rich, conserve imported from the West Indies.
+The guava is cultivated in Florida, but the manufacture of guava is
+chiefly confined to the West Indies.
+
+
+TO KEEP LEMONS.
+
+Lemons may be kept for a time by running a string through the nibs and
+hanging in a dry place.
+
+
+MELONS.
+
+Of all the fruits that grow in the balmy clime of the South there
+is none so much appreciated as the watermelon. While the watermelon
+contains over 90 per cent. water, it also contains 10 per cent. of
+carbohydrates, and other valuable food properties.
+
+We have given no recipes for the preparation of this, for the very
+obvious reason that it needs none.
+
+Those who have consumed the watermelon only in diningrooms and
+fashionable cafés know but little about the enjoyment there is in
+disposing of this article in the good old Southern way. They should
+see two Southern cornfield “niggers” on a hot summer’s day, making for
+the shade of a mulberry tree, laden with two large “millions” each,
+and watch them go after the luscious contents of this fruit without
+knife, fork, or spoon. This scene might whet up the imagination of the
+æsthetic cityite until he perhaps could gain some information as to
+how to eat and form some vague estimate of the pleasure of consuming a
+melon as the Asiatics did a thousand or two years ago.
+
+The watermelon, cantaloupe and muskmelon compose a triad of the best
+fruits known.
+
+Their virtue consists largely in the fact that they contain large
+quantities of pure non-acid distilled water and much fruit sugar, which
+stimulates the activity of all the digestive organs.
+
+
+
+
+                           EVAPORATED FRUITS.
+
+
+The process of evaporation is merely the taking from fruits enough
+water to keep them from decay. Therefore, in preparing them for the
+table, all that is necessary is to restore to them the water. This can
+be done by soaking them in pure spring water, preferably water that has
+been distilled. This will give the nearest approach to ripe fresh fruit
+that can be secured out of season. Cooking totally destroys and takes
+from fruit its life and freshness.
+
+
+PRUNES.
+
+Take a quantity sufficient for two or three days, wash thoroughly,
+put in a deep vessel or pitcher, adding just enough lukewarm water
+to cover. Let them stand over night. They will be found thoroughly
+softened. The peeling can be easily removed. Then serve with thick
+cream. This will be found to be a delicious and healthful breakfast
+dish. The juice or syrup should not be poured off; the unused portion
+can be left in the vessel from 48 to 60 hours without injuring, if
+kept in a cool place. The large fancy variety, running from twenty to
+thirty per pound, are much better for preparing in this manner.
+
+
+PEACHES AND APRICOTS.
+
+Take quantity desired. Place in deep vessel. Lay upon them a light
+weight, and add a small quantity of water, not quite enough to cover.
+Let stand six or eight hours. Then remove fruit to another vessel. Take
+a few pieces of same, remove the peeling and reduce to a pulp. Add this
+to water in which fruit was soaked. Pour this over the soaked fruit and
+serve.
+
+Recipe No. 2.--Prepare same as recipe No. 1, only mix a few seeded
+raisins with the fruit. This will furnish a delicious sweetening
+without the use of cane sugar, which is not recommended to use with
+acid fruits.
+
+The method employed in the foregoing recipes can be applied to all
+evaporated fruits.
+
+
+EVAPORATED APPLES WITH RAISINS.
+
+Take the quantity of dried or evaporated apples desired, and about half
+as many seeded raisins as apples. Wash apples thoroughly, mix raisins
+with apples in a deep vessel, and hardly cover with warm water. Let
+stand over night, when they will be ready to serve.
+
+
+NUT-FIG MARMALADE.
+
+Cover a small platter with ground figs, one-quarter inch thick. Cover
+this with a layer of blanched, sliced Brazil nuts, about one-eighth
+inch thick, then a layer of seeded dates. Over this place a layer of
+pecan meats, then another layer of ground figs, and cover this with
+sliced Brazil nuts. Press firmly together and slice with sharp knife.
+This is very delicious served plain with whipped cream.
+
+
+STUFFED PRUNES.
+
+Soak prunes until soft. Remove pits and stuff with nut-meats.
+
+
+STUFFED DATES.
+
+Select whole, firm dates, wash and remove stone and fill cavities with
+any kind of nuts desired or with cream cheese. Pack firmly and allow to
+dry before using.
+
+
+PRUNE DESSERT.
+
+Soak the prunes seven to eight hours, remove pits and chop fine; cover
+bottom of pudding dish with prunes, over this a layer of ground nuts,
+alternate layers until dish is nearly filled. Cover with the beaten
+whites of the eggs, a little lemon juice and powdered sugar beaten very
+stiff; dot with pecan nuts and serve.
+
+
+
+
+                           CHEESE AND JUNKET.
+
+
+JUNKET.
+
+Into a quart of milk stir two tablespoonfuls of powdered sugar, a
+teaspoonful of liquid rennet. In a warm room the milk will soon become
+“set” like a custard, when it must be put on the ice until needed.
+Serve with sugar and cream from the same bowl in which it was formed.
+Any kind of fresh fruit may be added to the junket before it has
+entirely congealed and a portion of fruit given with each service.
+
+
+CLABBER.
+
+Is nothing more than milk which has soured and turned or thickened
+until it is of the consistency of baked custard. It should then be set
+on ice, or in a cool place and not sent to the table until ready to
+use. Some individuals prefer this as a relish just as it is, but most
+people use sugar, cream and grated nutmeg. The milk may be put in a
+glass bowl before it turns. As a diet, however, better results will be
+obtained by using it without sweetening or flavoring.
+
+
+CREAM CHEESE.
+
+Take thick cream and tie it in a wet cloth. Stir a teaspoonful of salt
+into every pint of cream. Hang it in a cool airy place for three or
+four days to drain. Then turn it into a clean cloth, which must be put
+into a mold and under a weight for about twenty-four hours longer, when
+it will be fit for use.
+
+
+CREAM CHEESE AND NUTS.
+
+Cover a layer of cream cheese with dates sliced thin, and on that, a
+layer of pecan nuts or sliced Brazil nuts, taking care that the nuts
+form the top layer. Serve very cold.
+
+
+
+
+                        CAKE, PUDDINGS AND PIES.
+
+
+FIG AND NUT CAKE.
+
+Figs,
+Nuts,
+Dates,
+Cocoanut.
+
+Make a layer each of ground figs, grated protoid nuts, dates cut in
+halves with stones removed, and grated cocoanut. Continue building
+these layers until the cake is of the thickness desired, finishing with
+the cocoanut; decorate with crystallized cherries and nut meats.
+
+
+SWEET POTATO PUDDING.
+
+Sweet Potatoes,
+Eggs,
+Cream,
+Nutmeg,
+Sugar,
+Gelatine,
+Milk.
+
+Grate potatoes on a large grater and then drain on a sieve. To six
+heaping teaspoonfuls of potato add two of cream, two of sugar, yolk and
+beaten white of one egg, nutmeg or vanilla extract. Prepare heaping
+teaspoonful of jelly powder. Add to mixture and set in cold place. Turn
+out of mold and serve with cream.
+
+
+CHERRY PIE.
+
+Flaked Wheat,
+Cherries,
+Milk,
+Whipped Cream.
+
+Take enough flaked wheat to make the crust. Add a little salt. Put in
+just enough milk to moisten thoroughly. Let stand two or three hours.
+Butter the tin to prevent sticking, spread the wheat over the pan, the
+same as pie dough. Then set in a warm place--probably on the shelf
+over the stove--until thoroughly dry. Take out cherry pits, add sugar,
+spread the cherries over the crust, then (for meringue) a layer of
+whipped cream. If made properly it makes a delicious pie. In the winter
+evaporated cherries may be used if they are soaked over night in just
+enough water to cover.
+
+
+PEACH PIE.
+
+Flaked Wheat,
+Eggs,
+Peaches,
+Whipped Cream.
+
+Make crust same as cherry pie. Either fresh or evaporated peaches can
+be used. Put the fruit through a colander, add sugar to taste, mix
+well, spread on crust, then spread a meringue made of the whites of two
+eggs and a little sugar beaten very stiff. Pies made of sweet fruit
+should have meringue made of whipped cream.
+
+
+PRUNE PIE.
+
+Flaked Wheat,
+Sugar,
+Prunes,
+2 Eggs.
+
+Make crust same as cherry pie. Soak prunes until very soft. Drain off
+all water. Take out pits, mash through a colander, add a little sugar.
+Spread on the shell, cover with meringue, made of the whites of two
+eggs and a little sugar beaten quite stiff or with whipped cream.
+
+
+
+
+JELLIES.
+
+
+Owing to the fact that there are so many gelatine and jelly
+preparations on the market that are inferior, adulterated and harmful
+as food, it becomes necessary, for the guidance of our readers, to
+indicate some particular kind that investigation has proven to be pure
+and wholesome. We therefore, on account of its purity and simplicity in
+preparation, recommend and refer in the following recipes to a jelly
+powder known as “Bro-man-gel-on.” In the recipes it will be known as
+jelly powder.
+
+
+STRAWBERRY SPONGE.
+
+Bro-man-gel-on,
+Eggs,
+Berries.
+
+Dissolve one box Bro-man-gel-on Jelly Powder (lemon flavor) in one pint
+of hot water. Set aside to cool. When it begins to harden, whip the
+whites of three eggs stiff, and beat into jelly, a little at a time,
+until you have a smooth sponge. Then stir in half a pint of fresh, firm
+berries; turn all into a mold and set on the ice for a couple of hours.
+Serve with thick cream.
+
+
+STRAWBERRIES IN JELLY.
+
+Jelly Powder (1 box),
+Berries (¹⁄₂ pint),
+Whipped Cream.
+
+Dissolve one package of jelly powder (lemon flavor) in one pint of hot
+water. Set aside to cool. When it begins to form, arrange the berries
+in regular order in the bottom of a mold. Wet with water. Pour the
+jelly in upon them and set all on ice until jelly is cold and hard.
+Turn out on platter and decorate with whipped cream.
+
+
+STRAWBERRY JELLY.
+
+Berries,
+Sugar,
+Jelly Powder,
+Whipped Cream.
+
+Wash and cap one pint of ripe, sweet berries, add one-half cup sugar,
+and let stand an hour. Dissolve one package of jelly powder in one
+pint of hot water, and when it begins to thicken add the sweetened
+strawberries. Pour this in cake pan with tube and set on ice until
+firm. Then turn out on platter and serve with whipped cream. It makes a
+pretty dish to fill the cavity with cream.
+
+
+STRAWBERRY ICE CREAM.
+
+Jelly Powder,
+Berries,
+Sugar,
+Cream.
+
+Prepare one package of strawberry jelly powder. Add to this one-half
+cup of sugar. When it begins to thicken, place in a freezer, and when
+partly frozen add one pint of thick cream and freeze like any other ice
+cream. The individual dishes may be decorated with fresh ripe berries,
+or slices of very ripe bananas.
+
+
+STRAWBERRY FOAM.
+
+Berries,
+Jelly Powder,
+Sugar,
+Lemon,
+Whipped Cream.
+
+Sprinkle one-third pint of capped strawberries with sugar and set them
+aside in this for an hour, when the juice will be found to run freely.
+Press the berries through a sieve and extract all the juice. Have ready
+one box of jelly powder dissolved in hot water, and when cool, stir
+in the strawberry juice and the juice of one lemon; when it begins to
+thicken beat into a half pint of whipped cream. Set on the ice until
+thoroughly chilled.
+
+
+PEACH JELLY.
+
+Peaches,
+Jelly Powder,
+Cream.
+
+Place in glass dish halves of very ripe peaches. Dissolve one package
+of Bro-man-gel-on in hot water; set aside, and when it begins to
+thicken pour over the peaches. Put in a cool place. Serve with plain or
+whipped cream.
+
+
+ORANGE CUPS.
+
+Oranges,
+Bro-man-gel-on,
+Nuts,
+Whipped Cream.
+
+Dissolve one package of jelly powder in one-half pint hot water. When
+thoroughly dissolved add one-half pint of orange juice, and when
+beginning to thicken add one-half pint of English walnuts or pecans.
+Pour in small after-dinner coffee cups and set away to harden. Have
+ready cups made of oranges by quartering the peel and scooping out the
+centre. When ready to serve, take jelly from molds, turn into orange
+cups, and serve with whipped cream.
+
+
+APPLE SNOW.
+
+Jelly Powder,
+Eggs,
+Apples,
+Sugar.
+
+One grated sweet apple, white of one egg beaten stiff, and sugar to
+taste. Beat all until quite firm and fill glasses.
+
+
+JELLY FOR SNOW.
+
+Dissolve one package of jelly powder. When cool pour in wine glasses
+filling them three-quarters full. When hard, fill glasses with snow.
+
+
+GRAPE JELLY.
+
+Bro-man-gel-on,
+Grapes,
+Whipped Cream.
+
+Dissolve one package of jelly powder. When cool add one-half pint
+of sweetened whipped cream and one-quarter pound of Malaga grapes
+(seeded). Beat slowly until this begins to stiffen. Place in a mold
+until hard. Serve with thick cream.
+
+
+ICE CREAM WITH JELLY.
+
+Ice Cream,
+Fruit,
+Jelly Powder,
+Ice and Salt.
+
+Take one quart of plain ice cream. Then fill a round vessel or mold,
+holding about one quart, with cream, leaving a hole in the centre.
+Have prepared one package of jelly powder, flavor with any fruit
+desired, and fill the centre of ice cream. Place cover on mold, pack in
+ice and salt. When ready to serve dip the mold in warm water, when the
+contents can be easily removed.
+
+
+DATE JELLY.
+
+Jelly Powder,
+Stuffed Dates,
+Whipped Cream.
+
+Prepare one package of raspberry and one package of orange jelly powder
+in separate vessels. Pour half the raspberry into mold. When this
+hardens cover top with stuffed dates. Pour over this half of the orange
+mixture. After it has begun to harden cover the top with stuffed dates.
+Alternate the layers until all the jelly has been used. Place on ice
+and serve with whipped cream.
+
+
+RUSSIAN JELLIES.
+
+Jelly Powder,
+Fruits,
+Cream.
+
+These are made of two varieties of jellies by using a double mold. The
+outside jelly is usually transparent. Make the outside jelly shell by
+placing the smaller mold in the large one, and filling up the space
+with a clear jelly. Then take out the small mold and fill the centre
+space with a colored jelly or a mixture of fruits and cream. There are
+so many ways of molding and coloring these jellies that they can be
+made a beautiful decoration.
+
+
+FRUIT JELLY.
+
+Jelly Powder,
+Bananas,
+Thick Cream.
+
+Dissolve one package of jelly powder in hot water. When thoroughly
+dissolved, add a few bananas or any kind of sweet fruits. Set on ice to
+mold. Then serve with thick cream.
+
+
+ORANGE AND BANANA JELLY.
+
+Jelly Powder,
+Bananas,
+Oranges,
+Sugar,
+Cream.
+
+Slice three bananas lengthwise. Slice three oranges. Dissolve one
+package of jelly powder in hot water, then add the juice of one lemon
+and sweeten to taste. Place a layer of bananas, then a layer of
+oranges, a little sugar, until the dish is filled. When the gelatine
+has slightly cooled, pour it over the fruit. Set on ice until firm, and
+serve with cream.
+
+
+BANANA CREAM.
+
+Jelly Powder,
+Cream,
+Bananas,
+Sugar,
+Nuts.
+
+Peel four very ripe bananas, rub through a colander. Add to this one
+cup sweet cream beaten to a stiff froth and four teaspoonfuls of sugar.
+Have ready one package of jelly powder dissolved, and when a little
+cool, add it to fruit, cream and sugar. Pour in mold to harden and
+serve with whipped cream. A few nut meats placed on the top will very
+much beautify this dish.
+
+
+PRUNE JELLY.
+
+Prunes,
+Almonds,
+Bro-man-gel-on,
+Whipped Cream.
+
+Soak eight large prunes over night in warm water. Remove stones and
+place a salted almond in each prune. Cover the bottom of the mold with
+the prunes, and pour over that the prepared jelly powder. Instead of
+using one pint of _hot water_ to dissolve the powder, warm one pint
+of the water the prunes were soaked in for that purpose. Serve with
+whipped cream.
+
+
+GRAPE JELLY.
+
+Jelly Powder,
+Lemon,
+Grape Juice,
+Sugar,
+Whipped Cream.
+
+Dissolve one package of lemon jelly powder in one cup of warm water.
+When cool add one cup of grape juice and the juice of one lemon,
+sweeten to taste. Pour in mold and set on ice. When firm, serve with
+whipped cream. Any fruit juice desired can be used.
+
+
+WATERMELON JELLY.
+
+Melon,
+Raisins,
+Jelly Powder,
+Almonds.
+
+Take a cold melon from the ice. Scoop out the centre. Make enough lemon
+jelly to fill the cavity. Seeded raisins can be placed in jelly for
+seeds. Another pretty way is to remove part of the centre after the
+lemon jelly has hardened and have enough strawberry jelly to fill in
+the centre, making it look like the red meat of the melon, and place
+salted almonds or pignolias for the seeds, serving in the melon rind.
+
+
+SNOW JELLY.
+
+Bro-man-gel-on,
+Cocoanut,
+Sugar,
+Cream.
+
+Dissolve one package of strawberry jelly powder in a pint of hot water.
+Fill molds and allow to cool. When hard turn on platter, cover with
+grated cocoanut, sifting powdered sugar over the top. Serve with thick
+cream.
+
+
+GRAPE FRAPPE.
+
+Jelly Powder,
+Three Eggs,
+Grape Juice,
+Whipped Cream.
+
+Dissolve one package of lemon jelly powder in one-half pint hot water,
+and when dissolved add one-half pint of grape juice, and mix well.
+Allow to cool. Beat the whites of three eggs to a stiff froth, and
+when the jelly begins to thicken, add gradually to the beaten whites,
+beating continually. When it is hard enough to keep its shape put in a
+mold and set on ice again. Serve with whipped cream.
+
+
+
+
+                       MOUSSÉS, SAUCES AND WHIPS.
+
+
+GOOSEBERRY SAUCE.
+
+Select large, ripe gooseberries, cut off blooms and stems, sprinkle
+with sugar and serve with cream.
+
+
+DATE SAUCE.
+
+Apples,
+Dates,
+Whipped Cream.
+
+Grate four firm tart apples. Take an equal quantity of dates, remove
+the stones and mash thoroughly. Then add grated apples with a silver
+fork, mix thoroughly, and serve with whipped cream.
+
+
+BLACKBERRY SAUCE.
+
+Select nice, ripe berries; wash thoroughly, mash with a potato masher,
+sweeten to taste, and serve with a spoonful of whipped cream.
+
+
+HUCKLEBERRY SAUCE.
+
+Select and wash nice, ripe huckleberries and serve with cream.
+
+
+STRAWBERRY SAUCE (No. 1.)
+
+Butter,
+Sugar,
+Strawberries.
+
+Beat two ounces of butter to a cream, adding gradually four ounces or a
+half cup of powdered sugar. Then add twelve strawberries one at a time,
+mashing and beating until the whole is perfectly light. If it has a
+separated and curdled appearance add a little more sugar and let stand
+in a cold place until wanted.
+
+
+STRAWBERRY SAUCE (No. 2.)
+
+To one pint of sweet berries mashed up to a pulp, take the stiffly
+beaten whites of two eggs, mix thoroughly, sweeten to taste, and serve.
+
+
+CRANBERRY SAUCE.
+
+Clean well and grind very ripe cranberries, adding sugar to taste.
+
+
+AS DESSERT.
+
+Add to the above sauce, the well-beaten whites of eggs. Mix a part in,
+and the remainder over the top and serve.
+
+
+FRUIT WHIP.
+
+Whites of Eggs,
+Cream.
+
+Mash and sweeten to taste, either strawberries, raspberries, nectarines
+or peaches. Wash the fruit, and to every quart add the whites of four
+eggs well beaten. Set on ice and serve with or without cream.
+
+
+PRUNE WHIP.
+
+Prunes,
+Eggs,
+Cream.
+
+Soak one pound of prunes until very soft, take out of water, remove
+pits, mash through colander, then beat the white of one egg very stiff
+and whip into the prune pulp. Serve with thick cream or whipped cream.
+This is enough for six or eight dishes.
+
+
+ORANGE WHIP.
+
+Eggs,
+Jelly Powder,
+Oranges.
+
+Beat the whites of two or three eggs to a froth. Dissolve one-half box
+of gelatine or jelly powder, one-half pound of sugar, and the juice of
+six or eight oranges together and allow the mixture to jelly slightly.
+Then add the eggs, which should be stiff enough to stand alone. Mix all
+thoroughly together, put into molds, and set on ice.
+
+
+STRAWBERRY MOUSSÉ.
+
+Strawberries,
+Whipped Cream,
+Jelly Powder,
+Sugar.
+
+Mash together one quart of nice ripe berries and one pint of granulated
+sugar. Let this stand two hours. Meanwhile soak half package of jelly
+powder in one-and-a-half cupfuls of hot water. Rub the crushed berries
+through a coarse sieve. Add to this the jelly when partly cool. Stand
+the basin containing this mixture in a pan of ice water and stir until
+the contents begin to thicken. Then add three quarts of whipped cream.
+Stir all until well blended. Pour this mixture into the freezer, put
+on a cover, using plenty of ice and salt around the freezer. It will
+require four hours to harden.
+
+
+RASPBERRY MOUSSÉ.
+
+Cream,
+Raspberry Juice,
+Sugar.
+
+One quart of rich cream, one gill of raspberry juice, one-half cup of
+powdered sugar. Sweeten the cream, mix the juice with it, and whip all
+until very light and frothy. Freeze as you would ordinary ice cream.
+
+
+MAPLE MOUSSÉ.
+
+Double Cream,
+Maple Syrup.
+
+After mixing one pint of double cream with one cupful of maple syrup,
+beat with a rotary egg-beater until the mixture is thick to the bottom
+of the bowl. Then turn into a chilled mold, filling it to overflow.
+Cover with a sheet of paraffin paper; pressing the cover of the mold
+into place over the paper. Chill for three or four hours by packing
+closely in equal measure of crushed ice and salt.
+
+
+
+
+CREAMS.
+
+
+FRUIT CREAM.
+
+Bro-man-gel-on,
+Fruit,
+Milk,
+Whipped Cream.
+
+Dissolve a package of jelly powder in warm milk. Then add (when nearly
+cold) pieces of sweet fruit. Set on ice to mold, and serve with whipped
+cream.
+
+
+BAVARIAN CREAM.
+
+1 Package Gelatine,
+1 Cupful of Sugar,
+1 Quart Ripe Berries,
+1 Pint of Whipped Cream.
+
+Soak half a package of gelatine in a cupful of cold water two hours.
+Mash together the berries and sugar, and let them stand an hour. Then
+press through a fine sieve, ejecting the seeds. Pour half a cupful of
+hot water on the soaked gelatine, and when it is dissolved, add to it
+the strained berries. Stand the pan containing the mixture in a basin
+of ice water, and beat until it begins to thicken. Then stir in one
+pint of cream that has been whipped light and dry. Stir gently from the
+bottom into a mold and set away to harden. When serving, heap fresh
+berries or fruit in the centre of the mold, and serve whipped cream in
+a separate dish.
+
+
+APPLE AND EGG CREAM.
+
+Grate one large mellow tart apple, add the well-beaten white of one
+egg. Serve with cream.
+
+
+BANANA CREAM (No. 1.)
+
+Take five or six very ripe bananas, reduce to a fine pulp, add the
+juice of one lemon and a half cup of powdered sugar, beat thoroughly
+and serve.
+
+
+BANANA CREAM (No. 2.)
+
+Rub through a coarse sieve; add as much cream as fruit and a pinch of
+salt. To one pint of this mixture add two ounces of powdered sugar.
+Beat this with a whip until it is light and frothy. Serve in glasses
+and sprinkle blanched or powdered almonds over the top. In the centre
+of each place a candied cherry. Serve cold.
+
+
+BANANA CREAM (No. 3.)
+
+Mash to a pulp four good, ripe bananas, and add to the stiffly beaten
+whites of two eggs. Mix thoroughly, sweeten to taste. This should be
+used as soon as possible as the bananas turn dark very soon.
+
+
+APPLE, ALMOND CREAM.
+
+8 or 9 Sweet Apples,
+¹⁄₂ Teacup Seeded Raisins,
+¹⁄₂ pound Sweet Almonds,
+1 Egg,
+A little Nutmeg,
+¹⁄₂ cup Thick Cream.
+
+Peel and grate the apples, blanch and grind the almonds, add a little
+nutmeg, one-half teacup chopped seeded raisins, and the white of one
+egg beaten stiff with one-half cup of thick cream. Mix all ingredients
+thoroughly and serve.
+
+
+NUT CREAM.
+
+Pecans,
+Sugar,
+Almonds,
+Jelly Powder,
+Cream,
+Whipped Cream.
+
+Take three ounces of pecans, one ounce of blanched sweet almonds,
+chop or pulverize. Then add one pint of cream and three or four
+tablespoonfuls of sugar and over this pour one-half package of jelly
+powder, which has been thoroughly dissolved in warm water. Put it upon
+the ice. When about to thicken, stir it until very smooth, then stir in
+lightly one pint of whipped cream, and put it into a mold.
+
+
+PEACH CREAM.
+
+¹⁄₂ dozen Peaches (very ripe),
+1 cup Sweet Cream,
+1 Box Bro-man-gel-on,
+1 pint Whipped Cream.
+
+Mash peaches through a colander, sweeten to taste. Have prepared a
+package of jelly powder and when cool add to this peaches and one
+teacup of sweet cream, stirring well. Set on ice, add one pint of
+whipped cream and stir as this is thickening. Then place in a mold.
+
+
+STRAWBERRY CREAM.
+
+2 quarts Berries,
+1 pint Whipped Cream,
+1 box Jelly Powder,
+Sugar.
+
+Select nice, very ripe strawberries, wash and mash through a colander,
+sweeten to taste, prepare jelly powder with one-half pint hot water.
+When cold add the strawberry juice and strain pan. Set on ice and stir
+until it thickens. Then add whipped cream and mix thoroughly. Pour in a
+mold, and set in a cool place to harden. Serve with whipped cream.
+
+
+
+
+                      ICE CREAM, ICES AND DRINKS.
+
+
+ICE CREAM.
+
+If one gallon is to be made use two quarts pure cream, one quart
+unskimmed milk, one quart crushed fruit, sweeten to taste.
+
+First pack freezer with ice and salt. Then pour into a gallon
+receptacle, the cream, milk and sugar, and stir until sugar is
+dissolved. Pour this into the freezer, adding the crushed fruit last so
+as to avoid curdling.
+
+To make good, pure ice cream only use rich milk and pure cream in about
+equal parts. Any fruit desired may be used.
+
+
+RASPBERRY ICE.
+
+4 cupfuls of Water,
+2 cupfuls of Sugar,
+2 cupfuls of Raspberry Juice,
+2 Lemons.
+
+Mix the juice of the raspberries and lemons with the sugar and let
+them stand for an hour. Strain through a wire sieve, add the water and
+freeze, same as ice cream.
+
+
+PEACH ICE.
+
+Peaches,
+Sugar,
+Whites of Eggs.
+
+Into one quart of very ripe peaches (mashed) stir in a cupful of
+water, one pound of sugar, and the unbeaten whites of five eggs. Turn
+all into the freezer and grind until firm. Any ripe fruits desired can
+be used in the place of peaches.
+
+
+SORBETS.
+
+Sorbets are simply sherbets half frozen, and they are generally served
+in glasses after the second course of a dinner. They are frozen without
+beating and with very little stirring, and the result is a rough, icy
+substance. Any kind of fruit juice may be used for these, or several
+kinds mixed.
+
+
+STRAWBERRY ICE.
+
+3 pints Crushed Ripe Berries,
+1 pint Picked Berries,
+1 pound of Powdered Sugar,
+3 pints of Water, (whole).
+
+Wash thoroughly and crush the berries with a silver fork and cover with
+one pound of powdered sugar. Let stand aside in a cool place for half
+an hour. Then add to the fruit three pints of water. Pass through a
+fine hair sieve or cloth, and just before freezing add a pint of picked
+berries.
+
+
+STRAWBERRY SHERBET.
+
+Sugar,
+Lemon Juice,
+Berry Juice,
+Whites of Eggs.
+
+To one pint of granulated sugar add one and one-half pints of warm
+water. To this add one and one-half pints strawberry juice or berries
+after they have been run through a coarse sieve add the juice of one
+large lemon. (Freeze like ice cream.) Just before it becomes stiff,
+add the whites of two eggs lightly beaten.
+
+
+ICED CANTALOUPE.
+
+Divide a cantaloupe in half. Remove seeds. Place upon the ice until
+very cold. Chip off the ends so they will set level on plate. Fill with
+ice cream or ices of any kind. To make an ornamental dish, one or two
+cherries can be slightly pressed into the cream.
+
+
+We regard it as unnecessary to give recipes for the following drinks,
+as the method of making them is so universally known:
+
+Lemonade,
+Buttermilk,
+Grape-juice,
+Milk Shake,
+Cider,
+Egg-nog, etc.
+
+Very delightful and refreshing drinks can be made by crushing
+thoroughly any ripe fruit or berries, and straining the juice from the
+pulp, and adding water and sugar.
+
+
+NECTAR.
+
+3 Oranges,
+Crushed Ice,
+3 Lemons,
+Sugar,
+1 pint Water,
+A bit of Mint.
+
+Extract the juice of oranges and lemons, mix with water and crushed
+ice, sugar and mint, stir well and serve.
+
+
+ORANGEADE.
+
+Roll as many oranges as you desire to use, squeeze the juice, allowing
+eight to one pint of water. Use the juice of two lemons to eight
+oranges. Sweeten to taste.
+
+
+MEDLEY NECTAR.
+
+Crush one pound of berries. Add to them one quart of water, one lemon
+sliced and the juice of one orange. Let these ingredients stand in an
+earthen bowl for three or four hours. Then strain, squeezing all juice
+out of the fruit. Dissolve one pound of powdered sugar in it, strain
+again, and put on ice until ready to serve.
+
+
+
+
+MENUS.
+
+
+From the following menus given some idea can be formed as to the order
+in which elementary meals should be served. The highest object to be
+attained in the preparation of a single meal or for an entire day or
+week is a perfectly balanced bill of fare; that is, to serve such foods
+as will furnish to the body all the elements of nutrition in the right
+proportions.
+
+These menus are made up to meet the requirements of a normal body.
+When the digestive, secretive or excretive organs are abnormal or
+disordered, special selections and combinations of food are required to
+counteract these conditions.
+
+
+                   SUGGESTIONS FOR SEVEN DAYS’ MENUS.
+
+
+MONDAY.
+
+
+BREAKFAST.
+
+Apples.
+Protoid Nuts.
+Filberts.
+Turkish pulled figs with cream.
+
+
+LUNCHEON.
+
+Pecans.
+Olives.
+Vegetable salad with Hygeia dressing.
+Unfired crackers.
+Sweet butter.
+Evaporated peaches and raisins.
+Milk.
+
+
+DINNER.
+
+Oranges.
+Apples.
+Pecans.
+Protoid nuts.
+Ripe Olives.
+Lettuce.
+Flaked Oats, Dates and Cream.
+Unfired Crackers.
+Sweet Butter.
+Fruit Salad.
+Egg-nog.
+
+
+TUESDAY.
+
+
+BREAKFAST.
+
+Apples.
+Pecans.
+Bananas and Cream.
+Unfired Wafers.
+Seeded Raisins.
+Milk.
+
+
+LUNCHEON.
+
+Apples.
+Chestnuts.
+Pecans.
+Celery Salad.
+Unfired Crackers.
+Date and Nut Butter.
+Dates.
+Persimmons with cream.
+
+
+DINNER.
+
+Sliced Pineapple.
+Pecans.
+Blanched Almonds.
+Ripe Olives.
+Celery.
+Unfired Wafers.
+Combination Nut Butter.
+Sliced Bananas, Dates and Cream.
+Egg-nog.
+
+
+WEDNESDAY.
+
+
+BREAKFAST.
+
+Sliced Sweet Apples with Cream.
+Pecans.
+Protoid Nuts.
+Sliced Oranges.
+Dates.
+Egg-nog.
+
+
+LUNCHEON.
+
+Pears.
+Pecans.
+English Walnuts.
+Tomato Salad with Hygeia Dressing.
+Fruit Wafers.
+Cream Cheese.
+Turkish Figs with Cream.
+Dates.
+Milk.
+
+
+DINNER.
+
+Oysters on Half Shell.
+Unfired Crackers.
+Ripe Olives.
+Stuffed Peppers.
+Pecans.
+Chestnuts.
+Sun-cooked Corn.
+Ice Cream.
+Fig and Nut Cake.
+
+
+THURSDAY.
+
+
+BREAKFAST.
+
+Sliced Banana with Thick Cream.
+Pecans.
+Protoid Nuts.
+Dates.
+Egg-nog.
+
+
+LUNCHEON.
+
+Oranges.
+Pecans.
+Cold Slaw.
+Persian Prunes with Thick Cream.
+Unfired Crackers.
+Combination Cereal.
+Dates.
+Fig Butter.
+Protoid Nuts.
+Milk.
+
+
+DINNER.
+
+Tokay Grapes.
+Pecans.
+Unfired Crackers.
+Sliced Cucumbers.
+Cherry Pie.
+Sweet Butter.
+Brazil Nuts.
+Seeded Raisins.
+Ripe Olives.
+Milk.
+
+
+FRIDAY.
+
+
+BREAKFAST.
+
+Sliced Pineapple.
+Pecans.
+Protoid Nuts.
+Evaporated Apples.
+Dates.
+
+
+LUNCHEON.
+
+Apples.
+Pecans.
+English Walnuts.
+Lettuce.
+Sweet Butter.
+Unfired Wafers.
+Dates.
+Fruit and Nut Medley.
+Milk.
+
+
+DINNER.
+
+Oranges.
+Protoid Nuts.
+Black Walnuts.
+Ripe Olives.
+Sliced Tomatoes.
+Unfired Wafers.
+Cream Cheese.
+Prune Whip with Whipped Cream.
+Figs.
+Milk.
+
+
+SATURDAY.
+
+
+BREAKFAST.
+
+Grapes.
+Apples or Pears.
+Nuts.
+Dates.
+Milk.
+
+
+LUNCHEON.
+
+Red Banana (very ripe) with Thick Cream.
+Pecans.
+Brazil Nuts.
+Seeded Raisins.
+Dates.
+Whipped Egg.
+Rich Milk.
+
+
+DINNER.
+
+Grapes.
+Protoid Nuts.
+Peanuts.
+Lettuce with Olive Oil.
+Fruit and Nut Medley.
+Turkish Figs with Cream.
+Unfired Wafers.
+Cream Cheese.
+Dates.
+Egg-nog.
+
+
+SUNDAY.
+
+
+BREAKFAST.
+
+Grape Fruit or Oranges.
+Pecans.
+_Protoid_ Nuts.
+Dates.
+Whipped Eggs.
+Milk.
+
+
+LUNCHEON.
+
+Bananas (ripe).
+English Walnuts.
+_Protoid_ Nuts.
+Unfired Crackers.
+Dates.
+Cold Slaw with Olive Oil.
+Persian Prunes with Cream.
+Milk.
+
+
+DINNER.
+
+Grapes.
+Winter Nellie Pears.
+Pecans.
+Black Walnuts.
+Ripe Olives.
+Celery.
+Flaked Wheat, Dates and Cream.
+Unfired Crackers.
+Combination Nut Butter.
+Fruit Jelly with Whipped Cream.
+Dates.
+Egg-nog.
+
+
+
+
+                       SUGGESTIONS FOR BANQUETS.
+
+
+The following menu was served at the first elementary or uncooked
+banquet ever spread in this country, given by the authors, June 18,
+1903. The publicity given to this banquet, by the press of the country,
+and the unique lesson which it taught, and the enormous correspondence
+that was sent to the authors concerning it, showed with much emphasis
+the great demand there was for a comprehensive work on this subject.
+The object was more to show the numerous and attractive dishes that
+could be prepared from uncooked foods than to observe or follow any
+particular dietetic rule or law.
+
+There is also given a more simple Banquet Menu, which will be found
+very satisfactory when a formal course dinner seems called for.
+
+
+BANQUET MENU (No. 1.)
+
+Oysters (or Clams) on Half Shell.
+Olives.
+Celery.
+Radishes.
+Cream of Tomato.
+Unfired Bread.
+
+Anchovy Salad.
+
+Chip Beef in Cream.
+Cucumbers.
+
+Fruit Punch.
+
+Beefsteak à la Tartar.
+Sun-cooked Corn.
+Flaked Wheat.
+Young Onions.
+Sliced Tomatoes.
+
+Fruit Salad.
+Pecans.
+Protoid Nuts.
+
+Ice Cream.
+Fruit and Nut Cake.
+
+Fruit Wafers.
+Cream Cheese.
+Grape Juice.
+
+
+BANQUET MENU (No. 2.)
+
+Cream of Tomatoes.
+Unfired Wafers.
+Ripe Olives.
+Celery.
+Tomato Salad, Hygeia Dressing.
+Stuffed Peppers.
+Blanched Almonds.
+
+Combination Cereal.
+Dates.
+Whipped Cream.
+Sun-cooked Corn.
+Pecan Nuts.
+Brazil Nuts.
+Egg-nog.
+Unfired Bread.
+Sweet Butter.
+
+Fruit and Nut Medley.
+Fruit Jelly with Whipped Cream.
+Turkish Pulled Figs.
+Spanish Persimmons.
+Protoid Nuts.
+
+Cream Cheese.
+Date Butter.
+Unfired Fruit Wafers.
+
+Ice Cream.
+Nut Fruit Cake.
+Cereal Wafers.
+
+
+
+
+                               APPENDIX.
+
+
+POISONING AND ADULTERATING FOODS.
+
+Foods may be adulterated and not seriously injured. There are isolated
+cases where by adulteration they may be made even less harmful, as
+in the case of peppers, coffee and other stimulants, irritants and
+narcotics, but these exceptions are rare.
+
+Adulteration, artificial coloring, preservatives and the limitless
+number of drugs and chemical compounds used in corrupting the Natural
+article so as to make it appear what it is not--make it conform to
+some alleged virtue falsely advertised to deceive trusting people into
+purchasing it, all originated in greed for gain. This may be well
+called “The Crowning Crime of the Age.” It marks the most depraved
+branch of American commercialism.
+
+It is a well-known fact that the best paid chemists in this country are
+hired to adulterate, to preserve, to color and poison food rather than
+to purify, protect and lift the standard of its life giving value.
+
+Think of a human being whose one object in life is to get money and
+to accomplish this spends days, months, and years in his laboratory
+or over the experimental crucible employing his brain and genius, not
+in trying to better the condition and promote the happiness of his
+fellow creatures, but in compounding some concoction that will swindle,
+deceive and poison the helpless babe, the innocent youth, the hopeful
+maiden and man, and those weighted with the burden of years, and yet
+the scientist or chemist who has worked out the scheme is a shining
+star of virtue compared with his criminal master who is to feed out
+this perverted provender to the American people--the most tolerant race
+beneath the sun.
+
+For his corrupted wares he gets a price--gets money, with part of which
+he can only buy some clothes, some food, and a shelter, and with the
+balance he can flaunt himself in conspicuous array before the eyes of
+his fellows, for which he gains their envy rather than their love and
+respect; while if they knew the truth they would rise in their wrath
+and bury the Benedict Arnold beneath a mountain of his malodorous filth.
+
+A careful study of the food question has brought these crimes to my
+attention with an emphasis that is appalling.
+
+The poisonous coloring, preserving and baser matter used in all kinds
+of canned, preserved, and pickled fruits, vegetables, meats and bread
+materials is a matter of common knowledge. Poisonous stuff to make
+bread raise warranted by “Fagan, Sykes & Co.” to be absolutely pure is
+known to contain deadly poison.
+
+In a few years from now, when the American people have given to the
+food question the place it deserves--made it the most important of all
+the sciences--the disgrace we are now tolerating will be overthrown and
+the names of the greedy charlatans who poison it, will be an insignia
+of dishonor.
+
+The chemical laboratory has exposed these commercial harpies, and the
+hope of their continuing these nefarious practices now depends upon the
+power of the lobby they can throw into our national and various state
+legislatures. In other words, it depends upon their power to purchase
+the votes of dishonest law makers, which is another crime and for which
+the common law says they shall be deprived of their liberty as common
+criminals. It is in this foul atmosphere and environment that these
+practices are born, live, thrive and have their being.
+
+If there was nothing else to recommend the use of Uncooked Foods the
+fact that they offer the public some protection against the most
+dangerous and soulless class of criminals that ever disgraced the flag
+of any country, would be quite enough.
+
+The wide circulation of this book has brought to me such a vast number
+of inquiries about how to select, prepare and combine uncooked foods,
+so as to counteract, remove the causes of, and if possible cure various
+disorders of the digestive, secretive and excretive organs, that I feel
+called upon to say that this work was written as a guide to those in a
+normal state of health who wished to improve their physical condition
+and get the highest degree of animal energy from their food.
+
+It was impossible to lay out combinations of food that would effect
+cures by removing causes, without _those causes being known_.
+
+In order to intelligently answer these inquiries, I have prepared a
+“Question Form” or diagnosis blank, which I will send on application,
+and when properly filled out and returned to me, I will give my
+diagnosis of the conditions without charge.
+
+The great number of inquiries and orders that have come to me for
+certain kinds and combinations of food since the publication of this
+work has led me into the pure or natural, food manufacturing business,
+which was not anticipated in the beginning.
+
+Information concerning these products will be courteously given to all
+inquirers.
+
+                            EUGENE CHRISTIAN,
+                           306 W. 79th Street,
+                                New York.
+
+
+
+
+                                 INDEX.
+
+
+          PAGE
+    A
+
+    Almonds, Blanching, 169
+
+    Almond Cream, Apple, 214
+
+    Almond Custard, 186
+
+    Ambrosia, 85
+
+    Anchovy Salad, 182
+
+    Anchovy Sandwich, 168
+
+    Apples, 189
+
+    Apple Almond Cream, 214
+
+    Apple and Egg Cream, 214
+
+    Apples with Olive Oil, 188
+
+    Apples with Raisins, 194
+
+    Apple-Cress Salad, 176
+
+    Apple Frost, 188
+
+    Apple Muxit, Peach and, 184
+
+    Apple and Nut Sandwich, 167
+
+    Apple and Orange Salad, 174
+
+    Apple Salad, 175
+
+    Apple Snow, 188, 204
+
+    Apricots and Peaches, 194
+
+    Artichoke Salad, 179
+
+    As a Remedy, 43
+
+    Asparagus Salad, 176
+
+    Assorted Salad, 179
+
+
+    B
+
+    Banana Salad, 173
+
+    Banana Creams, 214
+
+    Bananas and Cream, 185
+
+    Banana, Orange and (Jelly), 206
+
+    Banquets, Suggestions, 229
+
+    Banquets, Menus, 230
+
+    Bavarian Cream, 213
+
+    Baskets, Orange, 191
+
+    Bean or Pea Soup, 149
+
+    Beef, Chipped, in Cream, 158
+
+    Beef, Sandwich, Raw, 168
+
+    Beef, Sandwich, Chipped, 168
+
+    Beefsteak à la Tartar, 157
+
+    Begin, How to, 139
+
+    Berries, Table, Fruits and, 138
+
+    Blackberry Sauce, 209
+
+    Blanching Almonds, 169
+
+    Bread, Fermentation, 103
+
+    Bread, Unfired, 165
+
+    Butter, Date and Nut, 186
+
+    Butter, Fig, 185
+
+
+    C
+
+    Cakes, Fig and Nut, 199
+
+    Cakes, Puddings, and Pies, 199
+
+    Cantaloupe, Iced, 218
+
+    Carrots and Nuts, 155
+
+    Carrots, Radish, etc., 155
+
+    Carrots and Turnips, 153
+
+    Celery, 153
+
+    Celery Salad, 182
+
+    Celery and Radish Salad, 180
+
+    Celery and Brazil Nut Salad, 178
+
+    CEREALS, 97, 163
+      Flaked Oats, 164
+      Flaked Wheat, 164
+      Flaked Wheat, Dry, 164
+      Fruit Cereal, 164
+      Wheat, Whole, 164
+      Cereal Fruit, 164
+
+    Cheese and Date Sandwich, 167
+
+    Cheese and Junket, 197
+
+    Cherry Pie, 200
+
+    Cheese and Lettuce Sandwich, 167
+
+    Cheese and Egg Sandwich, 175
+
+    Cherry Salad, 174
+
+    Children, Feeding, 125
+
+    Chipped Beef, in Cream, 158
+
+    Chipped Beef Sandwich, 168
+
+    Clabber, 197
+
+    Clams, Oysters and, 158
+
+    Cold Slaw, 153
+
+    Combinations, Food, 61
+
+    Condiments, 109
+
+    Cooking Foods, Effect of, 76
+
+    Cooking Milk, 81
+
+    Corn for Winter Use, 155
+
+    Corn, Sun-cooked, 156
+
+    Cranberry Sauce, 210
+
+    CREAMS, 213
+      Apple and Egg, 214
+      Apple Almond, 214
+      Banana, 214
+      Bavarian, 213
+      Fruit, 213
+      Nut, 215
+      Peach, 215
+      Strawberry, 215
+
+    Cream, Bananas and, 185
+
+    Cream, Beef Chipped in, 158
+
+    Cream Cheese, 197
+
+    Cream Cheese Sandwich, 168
+
+    Cream Cheese and Nuts, 198
+
+    Cream, Ice, 217
+
+    Cream, Pears and, 184
+
+    Cream, Strawberries and, 184
+
+    Cream, Whipped, 171
+
+    Cream of Celery Soup, 150
+
+    Cream of Cereal Soup, 150
+
+    Cream of Corn Soup, 150
+
+    Cream with Jelly, Ice, 204
+
+    Cream of Tomatoes Soup, 149
+
+    Cress and Cabbage Salad, 176
+
+    Cress and Celery Salad, 178
+
+    Cress and Tomato Salad, 181
+
+    Crushed Strawberries, 182
+
+    Cucumbers, 154
+
+    Cucumber Salad, 177
+
+    Cucumber Salad, Stuffed, 181
+
+    Cucumber and Tomato Salad, 180
+
+    Custard, Almond, 186
+
+    Custard, Fruit and Nut, 188
+
+    Cups, Orange, 203
+
+    Currants, 190
+
+
+    D
+
+    Dairy Products, Table, 137
+
+    Dandelion Salad, 181
+
+    Date Jelly, 205
+
+    Date and Cheese Sandwich, 167
+
+    Date and Nut Butter, 186
+
+    Date Sauce, 209
+
+    Dates, Stuffed, 195
+
+    Dessert, Fruit, 185
+
+      “ Prune, 195
+
+      “ Simple, 187
+
+    Dressing, Hygia, 171
+
+      “ Salad, 171
+
+    Dried Fruits, Table, 136
+
+    Dried and Smoked Fish, 158
+
+    DRINKS, 219
+      Medley Nectar, 220
+      Nectar, 219
+      Orangeade, 220
+
+
+    E
+
+    Eat, How to, 113
+
+    Economy, Simplicity, 39
+
+    Effects of Cooking Food, 76
+
+    Egg Cream, Apple and, 214
+
+    Egg-Nog, Fruit, 159
+
+    Egg-Nog, Family, 160
+
+    EGGS, 159
+      Beaten, 160
+      Cream, 160
+      Plain, 160
+      Whipped, 160
+
+    Emancipation of Woman, 49
+
+    Endive Salad, 179
+
+    EVAPORATED FRUITS, 193
+      Apples with Raisins, 194
+      Nut, Fig, Marmalade, 194
+      Peaches and Apricots, 194
+      Prunes, 193
+      Prune Dessert, 195
+      Stuffed Dates, 195
+      Stuffed Prunes, 195
+
+
+    F
+
+    Family Egg-Nog, 160
+
+    Feeding Children, 125
+
+    Fermentation, Bread, 103
+
+    Fig Marmalade, Nut, 194
+
+    Finger Rolls, 166
+
+    Fish, Dried and Smoked, 158
+
+    Flaked Wheat, 164
+
+    Flaked Wheat and Oats, 164
+
+    Flesh Foods, 85, 157
+
+    Flesh Foods (Recipes), 157
+
+    Flesh Foods, Table, 134
+
+    Food, Effects of Cooking, 76
+
+    Food Combinations, 61
+
+    Food, Preparation of, 69
+
+    Food, Preparation of Uncooked, 73
+
+    Food Products, 29
+
+    Foods, Raw, 35
+
+    Foods, Selection of, 55
+
+    Food Values and Tables, 133
+
+    Frappe, Grape, 198
+
+    Fruits, 93
+
+    Fruit Cereal, 164
+
+    Fruit Cream, 213
+
+    Fruits, Dried, Table, 136
+
+    Fruit, Egg-Nog, 159
+
+    Fruits, Evaporated, 193
+
+    Fruit Jelly, 206
+
+    Fruit Salad, 174
+
+    Fruits and Berries, Table, 138
+
+    FRUIT AND FRUIT DISHES, 183
+      Ambrosia, 185
+      Almond Custard, 186
+      Apple Frost, 188
+      Apple Snow, 188
+      Apples, 189
+      Apples with Olive Oil, 188
+      Bananas and Cream, 185
+      Crushed Strawberries, 183
+      Currants (No. 1), 190
+      Currants (No. 2), 190
+      Date and Nut Butter, 186
+      Fruit Dessert, 185
+      Fruit Medley, 184
+      Fig Butter, 185
+      Fruit and Nut Medley, 187
+      Fruit and Nut Custard, 188
+      Grape Fruit, 191
+      Grape Trifle, 186
+      Guava, 191
+      Keep Lemons, 192
+      Lemon Trifle, 187
+      Orange Baskets, 191
+      Oranges, Iced, 189
+      Melons, 192
+      Peach and Apple Muxit, 184
+      Pears and Cream, 184
+      Pineapple, 190
+      Raspberries, Iced, 189
+      Snow Fruit, 183
+      Snow Pudding, 186
+      Simple Dessert, 187
+      Strawberries and Cream, 184
+      Strawberries and Oranges, 184
+
+    Fruit Whip, 210
+
+    Function of Foods, 23
+
+
+    G
+
+    Gems, Unleavened, 165
+
+    Gooseberry Sauce, 209
+
+    Grape Frappe, 198
+
+    Grape Fruit, 191
+
+    Grape Fruit Salad, 174
+
+    Grape Jelly, 204, 207
+
+    Grape Trifle, 186
+
+    Green Corn, 154
+
+    Green Peas, 154
+
+    Green Pea Soup, 148
+
+    Green Vegetable Table, 136
+
+    Guava, 191
+
+
+    H
+
+    Herring Salad, Smoked, 182
+
+    How to Begin, 139
+
+    How to Eat, 113
+
+    Hygia Salad Dressing, 171
+
+
+    I
+
+    Introduction, 15
+
+    Ice Cream with Jelly, 204
+
+    ICE CREAM, ICES AND DRINKS, 217
+      Ice Cream, 217
+      Iced Cantaloupe, 218
+      Nectar, 219
+      Medley Nectar, 220
+      Orangeade, 220
+      Peach Ice, 217
+      Raspberry Ice, 217
+      Sorbets, 218
+      Strawberry Ice, 218
+      Strawberry Ice Cream, 202
+      Strawberry Sherbet, 218
+
+    Iced, Oranges, 189
+
+    Iced Raspberries, 189
+
+
+    J
+
+    Jelly, Snow, 198
+
+    JELLIES, 201
+      Apple Snow, 204
+      Banana Cream, 206
+      Date Jelly, 205
+      Fruit Jelly, 206
+      Grape Frappe, 208
+      Grape Jelly, 204, 207
+      Ice Cream with Jelly, 204
+      Orange Cups, 203
+      Orange and Banana, 206
+      Peach Jelly, 203
+      Prune Jelly, 207
+      Russian Jellies, 205
+      Snow Jelly, 208
+      Strawberry Foam, 203
+      Strawberry Ice Cream, 202
+      Strawberry Jelly, 202
+      Strawberries in Jelly, 202
+      Strawberry Sponge, 201
+      Watermelon Jelly, 207
+
+
+    K
+
+    Keep Lemons, 192
+
+    Kraut, 156
+
+
+    L
+
+    Lemons, to Keep, 192
+
+    Lemon Trifle, 187
+
+    Lettuce, 153
+
+    Lettuce and Cheese Sandwich, 167
+
+
+    M
+
+    Maple Moussé, 212
+
+    Marmalade, Nut-Fig, 194
+
+    Mastication, 119
+
+    Medley, Fruit, 185
+
+    Medley, Fruit and Nut, 187
+
+    Medley, Nectar, 220
+
+    Melons, 192
+
+    Menus, 221
+
+    Menus, Seven Days, 222
+
+    Mexican Salad, 178
+
+    Milk, Cooking, 81
+
+    MOUSSÉS, SAUCES AND WHIPS, 209
+      Blackberry Sauce, 209
+      Cranberry Sauce, 210
+      Date Sauce, 209
+      Fruit Whip, 210
+      Gooseberry Sauce, 209
+      Maple Moussé, 212
+      Huckleberry Sauce, 209
+      Orange Whip, 211
+      Prune Whip, 211
+      Raspberry Moussé, 212
+      Strawberry Moussé, 211
+      Strawberry Sauce No. 1, 210
+      Strawberry Sauce No. 2, 210
+
+    Muxit, Peach and Apple, 184
+
+
+    N
+
+    Nasturtium Salad, 176
+
+    Nectar, 219
+
+    Nectar Medley, 220
+
+    Nuts, 89, 169
+
+    Nuts, Table, 137
+
+    Nut and Apple Sandwich, 167
+
+    Nut Butter, Date and, 186
+
+    Nuts and Carrots, 155
+
+    Nut Cream, 215
+
+    Nuts, Cream Cheese and, 198
+
+    Nut Custard, Fruit and, 188
+
+    Nut-Fig Marmalade, 194
+
+    Nut Medley, Fruit and, 187
+
+    Nut Salad, 177
+
+
+    O
+
+    Oat Groats, 163
+
+    Oats and Wheat Flaked, 164
+
+    Olives, 155
+
+    Olive, Ripe, Sandwich, 168
+
+    Orangeade, 220
+
+    Orange and Apple Salad, 174
+
+    Orange and Banana Jelly, 206
+
+    Orange Cups, 203
+
+    Oranges, Iced, 189
+
+    Oranges, and Strawberries, 184
+
+    Orange Whip, 211
+
+    Oysters, and Clams, 158
+
+
+    P
+
+    Pea or Bean Soup, 149
+
+    Peach and Apple Muxit, 184
+
+    Peaches and Apricots, 194
+
+    Peach Cream, 215
+
+    Peach Ice, 217
+
+    Peach Jelly, 203
+
+    Pears and Cream, 184
+
+    Peppers Salad, Stuffed, 180
+
+    PIE, Cherry, 200
+      Peach, 200
+      Prune, 200
+
+    Pineapple, 190
+
+    Pineapple Salad, 175
+
+    Potato Pudding, Sweet, 199
+
+    Potato Soup, Sweet, 148
+
+    Preparation of Food, 69
+
+    Preparation of Uncooked Foods, 73
+
+    Problem of Problems, 19
+
+    Products, Dairy Table, 137
+
+    Products, Food, 29
+
+    Prunes, 193
+
+    Prune Dessert, 195
+
+    Prune Jelly, 207
+
+    Prunes, Stuffed, 195
+
+    Prune Whip, 211
+
+    Puddings, Pies, Cakes, 199
+
+    Pudding, Snow, 186
+
+
+    R
+
+    Radishes, Carrots, etc., 155
+
+    Raisins, Apricots with, 194
+
+    Raspberries, Iced, 189
+
+    Raspberry Ice, 217
+
+    Raspberry Moussé, 212
+
+    Raw Beef Sandwich, 168
+
+    Raw Foods, 35
+
+    Recipes, 143
+
+    Remedy, As a, 43
+
+    Ripe Olive Sandwich, 168
+
+    Rolls, Finger, 166
+
+    Russian Jellies, 205
+
+
+    S
+
+    SALADS, 173
+      Anchovy, 182
+      Apple, 175
+      Apple-Cress, 176
+      Artichoke, 179
+      Asparagus, 176
+      Assorted, 179
+      Banana, 173
+      Celery, 182
+      Celery and Brazil Nuts, 178
+      Celery and Radish, 180
+      Cheese, Eggs, 175
+      Cherry, 174
+      Cress and Cabbage, 176
+      Cress and Celery, 178
+      Cucumber, 177
+      Dandelion, 181
+      Endive, 179
+      Fruit, 174
+      Grape Fruit, 174
+      Mexican, 178
+      Nasturtium, 176
+      Nut, 177
+      Orange and Apple, 174
+      Pineapple, 175
+      Smoked Herring, 182
+      Spinach, 177
+      Stuffed Cucumber, 181
+      Stuffed Peppers, 180
+      Stuffed Tomato, 178
+      Tomato, 180
+      Tomato and Cress, 181
+      Tomato and Cucumber, 180
+      Vegetable, 177
+
+    SALAD DRESSINGS, 171
+      Hygia, 171
+      Whipped Cream, 171
+
+    SANDWICHES, 167
+      Anchovy, 168
+      Apple and Nut, 167
+      Cheese and Date, 167
+      Chipped Beef, 168
+      Cream Cheese, 168
+      Lettuce and Cheese, 167
+      Raw Beef, 168
+      Ripe Olive, 168
+
+    SAUCES, WHIPS AND MOUSSÉS, 209
+      Blackberry Sauce, 209
+      Cranberry Sauce, 210
+      Date Sauce, 209
+      Fruit Whip, 210
+      Gooseberry Sauce, 209
+      Maple Moussé, 212
+      Orange Whip, 211
+      Prune Whip, 211
+      Raspberry Moussé, 212
+      Strawberry Moussé, 212
+      Strawberry Sauces, 210
+
+    Selection of Foods, 55
+
+    Seven Days’ Menus, 221
+
+    Simple Dessert, 187
+
+    Simplicity--Economy, 39
+
+    Smoked, Fish Dried and, 158
+
+    Snow, Apple, 188, 204
+
+    Snow Fruit, 183
+
+    Snow Jelly, 198
+
+    Snow Pudding, 186
+
+    Sorbets, 218
+
+    SOUPS, 147
+      Cream of Celery, 150
+      Cream of Cereal, 150
+      Cream of Corn, 150
+      Cream of Tomato, 149
+      Green Pea, 148
+      Pea or Bean, 149
+      Sweet Potato, 148
+      Vegetable, 149
+
+    Steak à la Tartar, 157
+
+    Strawberry Cream, 215
+
+    Strawberries and Cream, 184
+
+    Strawberries, Crushed, 183
+
+    Strawberry Foam, 203
+
+    Strawberry Jelly, 202
+
+    Strawberry Ice, 218
+
+    Strawberry Ice Cream, 202
+
+    Strawberry Moussé, 212
+
+    Strawberries and Oranges, 184
+
+    Strawberry Sauces, 210
+
+    Strawberry Sherbet, 218
+
+    Strawberry Sponge, 201
+
+    Stuffed Dates, 195
+
+    Stuffed Prunes, 195
+
+    Suggestions for Banquets, 229
+
+    Sun-cooked Corn, 156
+
+    Sweet Potato Pudding, 199
+
+    Sweet Potato Soup, 148
+
+
+    T
+
+    TABLES, Food Values and, 133
+      Dairy Products, 137
+      Dried Fruits, 136
+      Flesh Food, 134
+      Fruits and Berries, 138
+      Nuts, 137
+      Vegetables, 136
+
+    Tartar, Beefsteak à la, 157
+
+    Tomatoes, 154
+
+    Tomato Salad, 180
+
+    Tomato Salad, Stuffed, 178
+
+    Tomato and Cress Salad, 181
+
+    Tomato and Cucumber Salad, 180
+
+    Trifle, Grape, 186
+
+    Trifle, Lemon, 187
+
+
+    U
+
+    Uncooked Foods, Preparation of, 73
+
+    Unfired Bread, 165
+
+    Unleavened Gems, 165
+
+    Use of Uncooked Foods, 139
+
+
+    V
+
+    Values and Tables, Food, 133
+
+    Vegetables, Table, Green, 136
+
+    Vegetables, 101
+
+    VEGETABLES (Recipes), 153
+      Beets, 155
+      Carrots and Nuts, 155
+      Carrots and Turnips, 154
+      Carrots, 155
+      Celery, 153
+      Cold Slaw, 153
+      Corn for Winter Use, 155
+      Cucumbers, 154
+      Green Corn, 154
+      Green Peas, 154
+      Green Peppers, 155
+      Kraut, 156
+      Lettuce, 153
+      Nuts and Carrots, 155
+      Olives, 155
+      Onions, 155
+      Radishes, Carrots, etc., 155
+      Sun-cooked Corn, 156
+      Sweet Potatoes, 155
+      Tomatoes, 154
+      Turnips, 155
+
+    Vegetable Salad, 177
+
+    Vegetable Soup No. 1, 149
+
+    Vegetable Soup No. 2, 149
+
+
+    W
+
+    Watermelon Jelly, 207
+
+    Wheat, 164
+
+    Wheat, Flaked, 164
+
+    Wheat and Oats, Flaked, 164
+
+    Whipped Cream Salad Dressing, 171
+
+    WHIPS, MOUSSÉS, SAUCES AND, 209
+      Blackberry Sauce, 209
+      Cranberry Sauce, 210
+      Date Sauce, 209
+      Fruit Whip, 210
+      Gooseberry Sauce, 209
+      Maple Moussé, 212
+      Orange Whip, 211
+      Prune Whip, 211
+      Raspberry Moussé, 212
+      Strawberry Moussé, 212
+      Strawberry Sauce, No. 1, 210
+      Strawberry Sauce, No. 2, 210
+
+    Why This Book Was Written, 11
+
+    Woman, Emancipation of, 49
+
+*** END OF THE PROJECT GUTENBERG EBOOK 79407 ***
diff --git a/79407-h/79407-h.htm b/79407-h/79407-h.htm
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+    <meta name="format-detection" content="telephone=no,date=no,address=no,email=no,url=no">
+    <title>
+      Uncooked foods & how to use them | Project Gutenberg
+    </title>
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+    <style>
+
+body {
+    margin-left: 10%;
+    margin-right: 10%;
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+
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+    text-indent: -2em;
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+
+.figcenter {
+    margin: auto;
+    text-align: center;
+    page-break-inside: avoid;
+    max-width: 100%;
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+
+/* Poetry */
+/* uncomment the next line for centered poetry */
+/* .poetry-container {display: flex; justify-content: center;} */
+.poetry-container {text-align: center;}
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+
+
+
+/* Poetry indents */
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+
+/* Illustration classes */
+.illowp45 {width: 45%;}
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+    </style>
+</head>
+
+<body>
+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 79407 ***</div>
+
+<main>
+
+
+<figure class="figcenter illowp45" id="001" style="max-width: 38.3125em;">
+  <img class="w100" src="images/001.jpg" alt="">
+  <figcaption>
+    <p><span class="smcap">Eugene Christian.</span></p>
+  </figcaption>
+</figure>
+
+<figure class="figcenter illowp45" id="002" style="max-width: 38.3125em;">
+  <img class="w100" src="images/002.jpg" alt="">
+  <figcaption>
+    <p><span class="smcap">M. Griswold Christian.</span></p>
+  </figcaption>
+</figure>
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+
+<div class="chapter">
+<h1>
+  Uncooked Foods &amp;<br>
+  How to Use Them<br>
+  </h1>
+<p class="center xbig p2">
+  A TREATISE ON HOW TO GET
+  THE HIGHEST FORM OF
+  ANIMAL ENERGY FROM FOOD</p><hr class="tb">
+  <p class="center big p2">
+  With Recipes for Preparation, Healthful
+  Combinations and Menus <br> ::  ::  ::
+  </p>
+<p class="center p4">
+  <span class="smcap">By</span><br>
+  <span class="big"><em>Mr. &amp; Mrs. Eugene Christian</em></span>
+  </p><hr class="r5"><p class="center p2">
+  As the building is, so the structure must be.
+  </p>
+<hr class="r5">
+<p class="center p4">
+  FIFTH EDITION<br>
+  Revised and Enlarged</p>
+<hr class="r5">
+<p class="center p4">
+  NEW YORK<br>
+  THE HEALTH-CULTURE COMPANY<br>
+  <span class="smcap">151 West 23d Street</span>
+</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+
+<div class="chapter">
+<p class="center">
+  <span class="smcap">Copyright, 1904<br>
+  by</span><br>
+  <span class="smcap">Eugene Christian</span>
+</p>
+</div>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+  <h2 class="nobreak" id="Dedication">
+    Dedication
+  </h2>
+</div>
+
+<p class="center">
+  To the Women of America<br>
+  on whom depend the future greatness<br>
+  of our glorious country,<br>
+  we most affectionately dedicate<br>
+  this work.
+</p>
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+
+<div class="chapter">
+<div class="poetry-container">
+  <div class="poetry">
+    <div class="stanza">
+      <div class="verse indent0">We may live without poetry, music and art,</div>
+      <div class="verse indent0">We may live without conscience, and live without heart;</div>
+      <div class="verse indent0">We may live without friends, we may live without books,</div>
+      <div class="verse indent0">And civilized man <em>can live</em> without cooks.</div>
+    </div>
+  </div>
+</div>
+
+<p class="right">
+  (<em>Apologies to Owen Meredith.</em>)
+</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+  <h2 class="nobreak" id="PREFACE_TO_SECOND_EDITION">
+    PREFACE TO SECOND EDITION.
+  </h2>
+</div>
+
+
+<p>The first edition of this work was received by both the press and the
+people with favor, and the immediate demand it met with confirms our
+opinion that the people are awakening or beginning to realize the great
+importance of the food question, and its relation to both the mental
+and physical man.</p>
+
+<p>The most convincing evidence we have had in regard to the correctness
+of our theory is found in the letters we have received from the people
+of nearly every English speaking country, telling of the benefits they
+have gained by adopting the use of elementary foods, according to the
+theories advanced in this work.</p>
+
+<p>The fact that people in nearly all walks of life are giving so much
+thought to this subject, leads us to hope that the time will soon come
+when it will be a matter of common knowledge that incorrect feeding is
+the primary cause of nearly all diseases and that correct or natural
+habits of eating will prevent and cure the great multitude of ills with
+which the majority of mankind are afflicted.</p>
+
+<p>The most learned and advanced thinkers of every civilized country are
+gradually turning their attention more and more each year to the food
+question to ascertain the causes of disease and its cures; it will
+therefore be but a few years until the light of the world’s greatest
+minds will be turned fair and full upon the material out of which
+<span class="allsmcap">MEN AND WOMEN ARE MADE</span>, and the immutable laws of nature will
+be their “star by day and pillar of fire by night.” It is then that the
+food question will in very truth become a science.</p>
+
+<p>That this book may contribute to that end is the wish of</p>
+
+<p class="right">
+  <span class="smcap">The Authors</span>.
+</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+  <h2 class="nobreak" id="CONTENTS">
+    CONTENTS.
+  </h2>
+</div>
+
+
+
+<table class="autotable">
+<tr>
+<th class="tdl">
+
+</th>
+<th class="tdr">
+PAGE
+</th>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Introduction</span>
+</td>
+<td class="tdr">
+<a href="#Page_15">15</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">The Problem of Problems</span>
+</td>
+<td class="tdr">
+<a href="#Page_19">19</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">The Function of Foods</span>
+</td>
+<td class="tdr">
+<a href="#Page_23">23</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Food Products</span>
+</td>
+<td class="tdr">
+<a href="#Page_29">29</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Raw Foods</span>
+</td>
+<td class="tdr">
+<a href="#Page_35">35</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Economy—Simplicity</span>
+</td>
+<td class="tdr">
+<a href="#Page_39">39</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">As a Remedy</span>
+</td>
+<td class="tdr">
+<a href="#Page_43">43</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Emancipation of Woman</span>
+</td>
+<td class="tdr">
+<a href="#Page_49">49</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">The Selection of Foods</span>
+</td>
+<td class="tdr">
+<a href="#Page_55">55</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Food Combinations</span>
+</td>
+<td class="tdr">
+<a href="#Page_61">61</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">The Preparation of Food</span>
+</td>
+<td class="tdr">
+<a href="#Page_69">69</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Preparation of Uncooked Foods</span>
+</td>
+<td class="tdr">
+<a href="#Page_73">73</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Effects of Cooking Food</span>
+</td>
+<td class="tdr">
+<a href="#Page_76">76</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Cooking Milk</span>
+</td>
+<td class="tdr">
+<a href="#Page_81">81</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Flesh Foods</span>
+</td>
+<td class="tdr">
+<a href="#Page_85">85</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Nuts</span>
+</td>
+<td class="tdr">
+<a href="#Page_89">89</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Fruits</span>
+</td>
+<td class="tdr">
+<a href="#Page_93">93</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Cereals</span>
+</td>
+<td class="tdr">
+<a href="#Page_97">97</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Vegetables</span>
+</td>
+<td class="tdr">
+<a href="#Page_100">100</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Bread Fermentation</span>
+</td>
+<td class="tdr">
+<a href="#Page_103">103</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Condiments</span>
+</td>
+<td class="tdr">
+<a href="#Page_108">108</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">How to Eat</span>
+</td>
+<td class="tdr">
+<a href="#Page_113">113</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Mastication</span>
+</td>
+<td class="tdr">
+<a href="#Page_119">119</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Feeding Children</span>
+</td>
+<td class="tdr">
+<a href="#Page_125">125</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Food Values and Tables</span>
+</td>
+<td class="tdr">
+<a href="#Page_133">133</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Flesh Foods</span>—<em>Table</em>
+</td>
+<td class="tdr">
+<a href="#Page_134">134</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Dried Fruits</span>—<em>Table</em>
+</td>
+<td class="tdr">
+<a href="#Page_136">136</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Green Vegetables</span>—<em>Table</em>
+</td>
+<td class="tdr">
+<a href="#Page_136">136</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Dairy Products</span>—<em>Table</em>
+</td>
+<td class="tdr">
+<a href="#Page_137">137</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Nuts, Shelled</span>—<em>Table</em>
+</td>
+<td class="tdr">
+<a href="#Page_137">137</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Fruits and Berries</span>—<em>Table</em>
+</td>
+<td class="tdr">
+<a href="#Page_138">138</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">How to Begin</span>
+</td>
+<td class="tdr">
+<a href="#Page_139">139</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Recipes</span>
+</td>
+<td class="tdr">
+<a href="#Page_143">143</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Soups</span>
+</td>
+<td class="tdr">
+<a href="#Page_147">147</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Vegetables</span>
+</td>
+<td class="tdr">
+<a href="#Page_153">153</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Flesh Foods</span>
+</td>
+<td class="tdr">
+<a href="#Page_157">157</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Eggs</span>
+</td>
+<td class="tdr">
+<a href="#Page_159">159</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Cereals</span>
+</td>
+<td class="tdr">
+<a href="#Page_163">163</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Sandwiches</span>
+</td>
+<td class="tdr">
+<a href="#Page_167">167</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Nuts</span>
+</td>
+<td class="tdr">
+<a href="#Page_169">169</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Salads</span>
+</td>
+<td class="tdr">
+<a href="#Page_173">173</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Fruit and Fruit Dishes</span>
+</td>
+<td class="tdr">
+<a href="#Page_183">183</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Melons</span>
+</td>
+<td class="tdr">
+<a href="#Page_192">192</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Evaporated Fruits</span>
+</td>
+<td class="tdr">
+<a href="#Page_193">193</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Cheese and Junket</span>
+</td>
+<td class="tdr">
+<a href="#Page_197">197</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Cakes, Puddings and Pies</span>
+</td>
+<td class="tdr">
+<a href="#Page_199">199</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Jellies</span>
+</td>
+<td class="tdr">
+<a href="#Page_201">201</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Moussés, Sauces and Whips</span>
+</td>
+<td class="tdr">
+<a href="#Page_209">209</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Creams</span>
+</td>
+<td class="tdr">
+<a href="#Page_213">213</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Ice Creams, Ices and Drinks</span>
+</td>
+<td class="tdr">
+<a href="#Page_217">217</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Menus for Seven Days</span>
+</td>
+<td class="tdr">
+<a href="#Page_221">221</a>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="smcap">Banquet Menus</span>
+</td>
+<td class="tdr">
+<a href="#Page_229">229</a>
+</td>
+</tr>
+</table>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_11">[Pg 11]</span></p>
+
+
+  <h2 class="nobreak" id="WHY_THIS_BOOK_WAS_WRITTEN">
+    WHY THIS BOOK WAS WRITTEN.
+  </h2>
+</div>
+
+
+<p>Some years ago we, the authors of this work, both became so impaired in
+health as to almost totally disqualify us for the performance of our
+daily work. A very exhaustive study of our condition convinced us that
+it was caused mainly, if not wholly, by incorrect habits in eating.
+This brought forth a very careful and studied series of experiments
+in diet which was confined entirely to cooked foods, because we at
+that time accepted implicitly the common theory that foods could be
+predigested and improved by heat.</p>
+
+<p>Failing utterly in this, our attention was turned toward what have been
+called natural foods, but what in reality mean food in its elementary
+or unchanged state. Less than a year of study and experimenting with
+this system of feeding resulted in the total elimination of all
+stomach disorders and our complete restoration to perfect health. From
+scientific research, in addition to these failures and successes,
+we have studied out a system of both eating and drinking, which has
+been tried <span class="pagenum" id="Page_12">[Pg 12]</span>by many others under our direction, and in every instance
+health, strength and vitality have come to those who have obeyed our
+instructions.</p>
+
+<p>In order to bring this theory more conspicuously before the public
+we gave a seven course dinner or banquet of uncooked foods, which
+was attended by many distinguished New York people. It received much
+attention by the New York press, and was widely commented on all over
+this and foreign countries through the press exchanges. A flood of
+inquiries concerning the use of uncooked food, especially referring to
+their remedial values, followed this publicity. This gave the first
+hint of the great interest that the public is now taking in this method
+of living.</p>
+
+<p>These inquiries showed that thousands of intelligent people were
+dissatisfied with their present methods of living.</p>
+
+<p>A second Elementary food banquet was spread at the same hostelry a few
+months later, which was given still wider publicity by the press, and
+which brought forth inquiries in such volume and of such intricate
+detail that it became impossible to answer them. Therefore as a labor
+saving method of making reply and in order to place intelligently
+before the public the results of our work and experiments, it was
+decided to incorporate them into pamphlet form. But it was soon
+<span class="pagenum" id="Page_13">[Pg 13]</span>discovered that this was entirely inadequate, so the present volume is
+the result.</p>
+
+<p>If it gives to men more strength, more vitality, more endurance; if it
+gives them more health and less disease, more sympathy, more affection
+and more love. If it gives them higher senses of Mercy and Justice
+which flow more freely from a fountain of robust health, and which are
+the warp and woof in the great fabric of a higher civilization!</p>
+
+<p>If it contributes one degree to the elevation and freedom of woman, if
+it gives her one hour more of pure air and sunshine, if it gives her
+new thoughts, new dreams, new hopes with which she may endow the race
+to be, if but in dreams it shifts the scene from four dark walls hung
+with pots and bones to gardens and fields, where nature’s bounteous
+store of purple and red is swung with prodigal hand in sunshine and
+autumn leaves, waving and waiting to mingle their life with hers; if it
+brings her more youth and years, less sorrow and tears, if this book in
+the least lightens the leaden load that has been laid upon her by our
+civilization,—if in all the world it changes one hour of suffering to
+an hour of peace or pleasure, we will be repaid.</p>
+
+<p class="right">
+  <span style="margin-right: 4.5em;"><span class="smcap">Eugene Christian.</span></span><br>
+  <span class="smcap">Mollie Griswold Christian.</span>
+</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_14"></a><a id="Page_15"></a>[Pg 15]</span></p>
+
+
+  <h2 class="nobreak" id="INTRODUCTION">
+    INTRODUCTION.
+  </h2>
+</div>
+
+
+<p>The earth moves, and man, its little masterpiece, is growing apace.
+After spending ages in scanning stars and flowers, and mountains and
+trees—after vain effort to find truth in the objects about—man
+has discovered himself. He has come into his own, the kingdom of
+self-knowledge, self-control and self-development. In the early times
+he was a blind instrument in the hands of the Great Father. Blindly he
+worked and rested, and slept. Blindly he procreated. Blindly he ate
+what came to his hand, asking only physical gratification.</p>
+
+<p>But now—the earth moves, and man has graduated from the dull life of
+the flesh, and has entered into his kingdom. He has great, shining
+dreams of what he would be and know and do. He would work harder, think
+deeper, aspire higher than his forefathers. He demands of himself tasks
+of which they did not dream. To fulfil these demands he must have
+greater <span class="pagenum" id="Page_16">[Pg 16]</span>strength, endurance, nervous vitality. He must increase his
+powers. To increase his powers he must know how to work, how to rest,
+how to feed his body—to feed his body so that it may be strong instead
+of weak, alive instead of dying.</p>
+
+<p>Of all the problems of practical life the question of feeding is the
+most important. Not only the individual but the race suffers from
+errors of diet. Many solutions have been proffered. Some of these
+are better than the conventional diet; others worse. Of the plans of
+diet that have been expounded for the betterment of man there is one
+that seems to be ideal—that fulfils every requirement, physiologic,
+sensuous, domestic and esthetic. This plan of diet provides a food
+that maintains the body and mind in the highest health and vigor, that
+is gratifying and enticing to the palate, that needs practically no
+preparation and that, by its appearance and its associations, appeals
+most strongly to the imagination. Having said so much it is needless to
+add that the plan referred to is the “Uncooked Food,” sometimes called
+the “Elementary Food” plan.</p>
+
+<p>The picturesque features of the new diet (that is to say the oldest of
+all diets readopted)—the beauty, the economy and the splendid feeding
+properties of the new diet have made for it, within the last few years,
+thousands of advocates among <span class="pagenum" id="Page_17">[Pg 17]</span>the most intelligent and advanced classes
+of people. Those people have at times felt keenly the need of some
+reliable advice as to the preparation and service of these beautiful
+foods. In my capacity as editor of <span class="smcap">Health-Culture</span>, a journal
+of wide circulation, I have received many such letters. To none of the
+writers have I been able to give the full and satisfactory information
+desired.</p>
+
+<p>It has been said by some confiding soul that for every issue needing
+a man of certain powers the man is somehow provided. In one instance
+this has been doubly fulfilled. The issue was need of information
+on a very important subject—diet. And to meet this issue—to give
+information on this important subject—there came not only a man,
+but a man and a woman. Besides his many other qualifications, Eugene
+Christian is to-day recognized as an expert on the question of food
+and diet. Mrs. Mollie Griswold Christian has studied the subject from
+every standpoint; and her practical experience as a dietary expert has
+given to this brilliant young woman a knowledge of all phases of the
+diet question. The information provided by these two students of the
+art of living is plain, practical and authoritative. It opens the door
+to a new world. For with the great English pathologist, Alexander Haig,
+<span class="pagenum" id="Page_18">[Pg 18]</span>M.D., V.R.C.P., etc., of London. I firmly believe that “in diet lies
+the key to nine-tenths of those social and political problems that vex
+our age and time.”</p>
+
+<p>The “present scribe” fully agrees with the eminent authority quoted.
+I believe that the greatest advance in solving these problems will
+be made through reform diet. And that, up to the present, the best
+solution of these problems, I believe, is found in the use of the
+uncooked foods.</p>
+
+<p class="right">
+  <span class="smcap">W. R. C. Latson</span>, M. D.
+</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_19">[Pg 19]</span></p>
+
+
+  <h2 class="nobreak" id="THE_PROBLEM_OF_PROBLEMS">
+    THE PROBLEM OF PROBLEMS.
+  </h2>
+</div>
+
+
+<p>Every century since civilization began has left upon the pages of
+history some great thing, something worthy of a place in literature and
+memory. Empires and dynasties have arisen and fallen like bubbles on
+the water; bloody typhoons called wars have swept over the earth and
+exterminated races and changed the geography of the map of the world.</p>
+
+<p>The mind of man was employed for thousands of years in trying to
+ascertain where he came from, for what purpose he was here, and where
+he was going. Stimulated and excited by invention and travel, only a
+few hundred years ago the faculties of gain and accumulation began
+their development. These have evolved on and on, until they have
+reached such ugly and vulgar eminence that it is no longer respectable
+to be extremely rich.</p>
+
+<p>It is only of recent years that the intelligence of mankind has been
+directed towards finding out <span class="pagenum" id="Page_20">[Pg 20]</span>the really useful things in life. If we
+mistake not, this decade will stand out in history as one of the most
+important since the world began. Its greatest achievement will be that
+it has put into motion a tidal wave, a current of thought that will do
+more for the human race than all the mighty ages and musty centuries
+that have gone into the eternity of the past.</p>
+
+<p>So long as men looked into the heavens and said, “The Lord will
+provide” they never took much interest in performing that very
+important task themselves. So long as they depended upon ignorant kings
+and rulers for guidance, the brain was a useless lump of clay; but in
+this decade the people are thinking.</p>
+
+<p>The question mark is the sign of the times. The universal password is
+“Why?”</p>
+
+<p>Why is disease so common, and perfect health so rare?</p>
+
+<p>Why are the great majority of people afflicted?</p>
+
+<p>Why has the word “ease” been changed to “disease”?</p>
+
+<p>Why do we find so many specimens of perfect health and development in
+all other forms of life, and so few among mankind—<em>the king</em>?</p>
+
+<p>All forms of animal life on this globe live about eight times their
+periods of maturity, except man. He matures at about 24. Measured
+therefore <span class="pagenum" id="Page_21">[Pg 21]</span>by all other forms of life, he should live nearly 200 years.
+But he drops into his grave at an average age of 40—while he is yet in
+his youth.</p>
+
+<p>There is some good reason for this. We believe the answer must be found
+in a consideration of the material from which his body is constructed.</p>
+
+<p>Of what is he made? With what kind of material does he keep himself fed
+and repaired? He must be what his food has made him.</p>
+
+<p>Disease is merely the outward expression or penalty for violated laws.</p>
+
+<p>Health is nature’s reward for conformity to her laws.</p>
+
+<p>If man’s present condition is imperfect and unnatural, to what must it
+be attributed?</p>
+
+<p>The question will soon be solved. It cannot long remain unanswered.
+It is too great, too important, too stupendous, too serious for the
+great throbbing heart of the world to go on and give it no thought.
+The best talent in America, that throne and home of genius whose light
+and literature have encircled the world, is beginning to turn toward
+this question. Men are really beginning to think something about the
+material out of which they construct themselves.</p>
+
+<p>It is indeed amazing to think that all these years have come and gone,
+and that such a vast <span class="pagenum" id="Page_22">[Pg 22]</span>amount of human thought has been bestowed upon
+the arts and all the sciences except one, viz., what kind of material
+will bring mankind to the highest state of mental, moral and physical
+development.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_23">[Pg 23]</span></p>
+
+
+  <h2 class="nobreak" id="THE_FUNCTION_OF_FOODS">
+    THE FUNCTION OF FOODS.
+  </h2>
+</div>
+
+
+<p>The true function of food is to supply material for growth, and for new
+tissue, to replace that worn out by effort. Things which do not serve
+these two purposes cannot be consistently classed as foods. On the
+contrary, they are exactly the opposite; for when they are taken into
+the body, they must be excreted at the expense of energy. These facts
+should be observed in the preparation of all materials used as food.</p>
+
+<p>What we call life is but the ever-changing expression of organic
+matter. Just how it is created, how from the protoplasm or the tiniest
+molecule there comes the well-organized being—what strange change
+takes place when two atoms called germs are blended, to create a living
+thing, what gives it form, color and intelligence—all these things are
+as deeply buried in the realm of the unknown as they were a million
+years ago.</p>
+
+<p>All we know is that all life must comply with <span class="pagenum" id="Page_24">[Pg 24]</span>certain natural laws in
+order to be free—for a man in the throes of disease is not free. He is
+a vassal, a slave. He is in bondage. He has himself fastened fetters on
+his flesh by his own foolishness—by disobeying nature’s laws.</p>
+
+<p>Obedience to these laws will keep life in the line of evolution to
+higher and higher degrees of perfection till it reaches that zenith to
+which nature is ever striving to bring all she creates.</p>
+
+<p>But if these laws are violated the process of evolution is interfered
+with, and the penalty is expressed by disease and death.</p>
+
+<p>In the support and maintenance of life the first and most important
+thing is the substance upon which it feeds. Animals in their
+native state seem to put the proper appreciation upon foods. They
+instinctively reject that which is harmful—that which would interfere
+with nature’s process of evolution—and accept as food that which is
+good for them. Man does not act with such wisdom. Civilization has
+created for him artificial environments in the chaos of which his
+instincts have been lost.</p>
+
+<p>The most important thing that can possibly engage the thoughts of
+mankind is how to build the human body, how to bring to their highest
+development all its faculties. This must depend <span class="pagenum" id="Page_25">[Pg 25]</span>upon something, must
+be made of something. That something is food.</p>
+
+<p>It looks incredible indeed that the wisest, wealthiest and most
+philanthropic men the world has ever produced would spend great
+fortunes and many of the best years of their lives in erecting and
+perfecting such things as astronomical observatories, in creating
+instruments and delicate scales upon which the worlds are weighed and
+distances measured to the remotest planets, knowing full well that
+when all this magnificent array of knowledge was gained that it would
+be of no possible benefit to mankind except the mere satisfaction of
+knowing that it was known. It seems incredible that they would do all
+this, yet give absolutely no thought or attention to the selection of
+the material out of which the body and brain are made, upon which,
+therefore, men must depend for their health, their contentment and
+happiness; yes, even their ability to think out these intricate
+problems.</p>
+
+<p>Man seems to have appropriated for food everything he could lay his
+hands on. His chief study and delight seems to have been the mixing and
+stirring together of all sorts of things, the combinations of which go
+on to infinity. No chemist in the world would dare risk his reputation
+<span class="pagenum" id="Page_26">[Pg 26]</span>upon an attempt to analyze an ordinary Thanksgiving dinner.</p>
+
+<p>The only true function of food is the growth and support of life. The
+needs of the human body are very limited. All the nutritive elements
+it requires can be found in their purest form in less than half a
+dozen different articles, which in a natural and healthy being should
+be selected by the demands of the system expressed by hunger. There
+is therefore no reason for feeding upon the innumerable variety and
+endless and senseless mix-ups that are served upon the average table.</p>
+
+<p>By long persistence in incorrect and unnatural habits of eating and
+drinking the body will seemingly adjust itself to false conditions. The
+argument is nearly always brought forth that “my foods taste good,”
+“they seem to agree with me,” “I am never sick,” etc., etc.</p>
+
+<p>This appears convincing, but it is not even entitled to serious
+consideration, unless the other (natural) method has been also tried.
+Unnatural livers have no standard to measure from except their own.
+They know not what the result would have been had they lived naturally
+and correctly.</p>
+
+<p>Mr. Gilman Low, of New York, who is in many respects, perhaps, the most
+perfect specimen <span class="pagenum" id="Page_27">[Pg 27]</span>of manhood in the world, thought the same thing, and
+argued the same way for many years. But he tried the new method of
+living. He decided to subsist entirely upon foods in their elementary
+condition, and to limit his bill of fare to a very few articles. As a
+result he lifted, in the presence of a party of friends, a few weeks
+ago, one million pounds in thirty-four minutes, lifting 1,000 pounds
+at a time. He possesses a kind of strength and endurance that is the
+marvel of the athletic world to-day.</p>
+
+<p>He has the new standard to measure from. It takes experience to
+constitute an authority. It takes experience to convert theory into
+knowledge. Of all those who will oppose these methods, not one probably
+will speak from experience. Not one will possess an opinion that would
+be taken in a court of justice on any case involving a dollar bill.</p>
+
+
+<p>Prof. Low is not a professional strong man. He is better known
+professionally as an Artist and Health Director and had sense enough
+and nerve enough to cease plodding on in the dusty pathway of
+others—but decided to try something new, because it appealed to his
+common sense.</p>
+
+<p>Every faculty in our being conspires together to aid the body in
+conforming to the requirements of natural law. Foods in their natural
+or elementary <span class="pagenum" id="Page_28">[Pg 28]</span>state (that the taste will at first revolt against
+because it has never come in contact with them) will soon become
+extremely delicious and satisfying; so much so, that the appetite will
+demand no other.</p>
+
+<p>When this condition is attained foods begin to perform their natural
+functions. They delegate to the body all their latent powers and
+energies. They bring it to the highest degree of development of which
+it is capable. Language fails to describe the difference between the
+emaciated dyspeptic, who is fed on the so-called “fat of the land,” and
+the rugged, robust, red-blooded individual who subsists entirely upon
+nature’s unchanged, elementary foods.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_29">[Pg 29]</span></p>
+
+
+  <h2 class="nobreak" id="FOOD_PRODUCTS">
+    FOOD PRODUCTS.
+  </h2>
+</div>
+
+
+<p>That type of life to which man belongs, if traced chronologically from
+age to age, and geographically from land to land, will be found to have
+originated in the tropics, or the warmer belts of the earth’s surface.
+His primitive food was plants.</p>
+
+<p>As the ages progressed and he ascended a little farther up in the scale
+of evolution, he added fruits, and further on nuts, to his dietary. So
+far as his physical needs were concerned, this combination, plants,
+fruits and nuts, composed the most perfect diet he has ever subsisted
+upon.</p>
+
+<p>There are numerous forms of anthropoidal life in these southern climes
+that bear testimony to the wonderful strength, agility and endurance
+that can be builded from these simple foods. In some parts of Africa
+there is a type of gorilla which subsists entirely upon these foods in
+their natural state, and which can twist with his two <span class="pagenum" id="Page_30">[Pg 30]</span>hands the barrel
+of a Springfield rifle into a shapeless mass in an instant.</p>
+
+<p>Every step that man has taken in the long and devious road of
+civilization, added to his love of travel and romance, and his
+instinctive curiosity, and unsatisfied desire for something—anything
+he did not possess.</p>
+
+<p>Every step that he took beyond the limits of his own country involved
+the question of food. Especially as he migrated northward the storing
+of food products to tide him over from season to season became a
+question of very great importance, one that involved the question of
+life and death. All the faculties were employed almost wholly in his
+endeavor to solve this one dominant question. He began to think, to
+study, to experiment.</p>
+
+<p>He had emigrated beyond the limits of his native land, where he could
+live from the bountiful prodigality of nature. He found himself
+confronted by all the hazardous vicissitudes of climate and vegetation.
+Roots, herbs and every vegetable thing was tested as food, and during
+periods of famine and hunger, in sheer desperation he slew and preyed
+upon even animal life.</p>
+
+<p>It is certain that the custom of flesh eating among the ancients began
+with the direst necessity, <span class="pagenum" id="Page_31">[Pg 31]</span>with the choice between that or death by
+starvation.</p>
+
+<p>The first cereal product known to history was a small seed or berry,
+the product of a wild grass called <em>sativa</em> or <em>sativum</em>.
+From <em>triticum sativum</em> was developed the wheat plant; from
+<em>orysa sativa</em> came the rice. These two great staples came
+substantially from the same root. The one planted in the more northern
+latitudes produced the wheat, while the same plant in the tropical and
+semi-tropical regions developed the rice.</p>
+
+<p>It was during the time that man was sorely put to it to find and
+produce foods which he could store for winter use, probably, that foods
+classed as legumes, that is to say, every product that grows in a pod,
+of the bean and pea variety, became so highly developed and universally
+used. There are about 7,000 species in the legume family contained in
+about 450 different genera.</p>
+
+<p>The enormous variety of things that could be used as food because they
+would sustain life, which had been discovered by mankind in his more
+primitive years, were passed on from generation to generation and
+mixed, crossed and combined to appease the appetite of the wealthier
+classes. Besides this extensive bill of fare that had been discovered
+and compiled from necessity, the earth’s surface was again scoured to
+find things that <span class="pagenum" id="Page_32">[Pg 32]</span>would tickle the palate of the priests and rulers of
+the Oriental world.</p>
+
+<p>The natural trend of civilization is to group people together in
+communities, settlements and cities. The natural tendency of this,
+under ancient, and even our present social system, was to concentrate
+wealth, the result of which is always the division of society into two
+classes, namely, producers and non-producers.</p>
+
+<p>This condition left its mark upon the inhabitants of ancient cities.
+Idleness sought employment and entertainment in many forms of
+dissipation, the most prominent of which was feasting—eating and
+drinking. The ancient Romans at their feasts would eat as long as they
+could comfortably sit up, and then lie down, and in this position
+finish their feast. Then they would repair to a vomitorium, where they
+would disgorge themselves.</p>
+
+<p>The result of this was mental and physical decay among the wealthier
+classes. It was at this time that Augustus Cæsar was changing the Rome
+of brick to the Rome of marble, and she was boasting that her art,
+language and literature were ornamenting and civilizing the world, when
+in reality among her wealthier classes was being sown the seeds of her
+ultimate decline.</p>
+
+<p>Our present methods of sustaining life from <span class="pagenum" id="Page_33">[Pg 33]</span>food are but a mirror made
+from the fragments of man’s past and curious history, in which the
+student can see reflected through the ages that have gone the primitive
+man and the food and habits which brought him to such a high degree of
+physical perfection.</p>
+
+<p>During the whole life of primitive man he would not eat more than a
+half dozen different varieties of food, while it is estimated that the
+average American can select from 1,000 articles.</p>
+
+<p>It would be impossible, as well as useless, to try to enumerate all the
+articles used as food, and especially to attempt to give their analyses
+or nutritive values. All we wish to show are the reasons why man has
+become so omnivorous. We want to make him think. We merely want to give
+him material out of which he can weave his own conclusions.</p>
+
+<p>We want no one to accept our theories of the food question without
+thorough investigation and study. If he does, he will eternally be
+wavering between two opinions, and like all those who bestride great
+questions, will never accomplish anything of value on either side.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_34"></a><a id="Page_35"></a>[Pg 35]</span></p>
+
+
+  <h2 class="nobreak" id="RAW_FOODS">
+    “RAW” FOODS.
+  </h2>
+</div>
+
+
+<p>Foods that have ripened and been brought to a state of maturity by
+nature cannot consistently be called “raw.” The origin of this word was
+the effort to describe something that was unfinished, that was crude,
+that was rough, or in some way objectionable.</p>
+
+<p>Think of applying this ugly word to a luscious bunch of purple grapes
+swinging to and fro in bowers of green. Or to a hickory nut that has
+ripened in the top of a mountain tree, whose life-giving properties
+have been filtered through a hundred feet of clean, white wood. Or to
+a delicious apple, or peach, reddened, ripened and finished,—nursed
+in the lap of nature, rocked in her ethereal cradle, and kissed from
+the odorous blossom of infancy on to maturity by the soft beams of the
+life-giving sun, the Parent of all light and life.</p>
+
+<p>These things are finished, ready for use; they are perfect, they are
+not raw, they are done; and <span class="pagenum" id="Page_36">[Pg 36]</span>when they are cooked they are undone. They
+are as far removed from their finished and done condition as if they
+were green or but half grown.</p>
+
+<p>In the true sense of the word, cooking that which nature has ripened
+in reality renders it raw—hopelessly raw. The Standard Dictionary
+says that raw means uncooked; but dictionaries are made by men. They
+record as true whatever becomes a custom, and if custom makes an error,
+then the dictionary makes an error. If custom were to make raw mean
+finished, the dictionary would accept it as true.</p>
+
+<p>Language is a thing of growth and development. It is an oral effort to
+express our emotions, our hopes, fears, joys, sorrows and sympathies.
+Language is continually being born and continually being buried.</p>
+
+<p>We cannot accept the sweeping statement that all things are raw that
+are not cooked, though a thousand dictionaries were to say so.</p>
+
+<p>An uncooked beefsteak could, with much consistency, be called raw. It
+looks raw and tastes raw. In the sense that the skin worn from the
+shoulder of a horse by a rough collar makes a raw place, so is an
+uncooked beefsteak raw. But this word cannot be made to truthfully
+describe fruits, nuts and grains in a perfect state of maturity. They
+have been finished by nature, by some supreme <span class="pagenum" id="Page_37">[Pg 37]</span>intelligence, and sown
+with prodigal hand over the face of the earth, and man has become the
+beneficiary thereof. And none of his work and puny efforts can possibly
+improve them.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_38"></a><a id="Page_39"></a>[Pg 39]</span></p>
+
+
+  <h2 class="nobreak" id="ECONOMY-SIMPLICITY">
+    ECONOMY—SIMPLICITY.
+  </h2>
+</div>
+
+
+<p>If there were nothing else to recommend the use of uncooked foods
+except simplicity and economy, it would be quite enough. There is
+nothing more complicated—more laborious and more nerve-destroying,
+than the preparation of the alleged good dinner. There is nothing
+simpler, easier and more entertaining than the preparation of an
+uncooked dinner. The largest eating place in New York could be operated
+from an ice box and a pantry, were they to abolish the cooking habit.
+This in all probability will be done a thousand or more years from now,
+when people learn the true relations between food, energy and health.</p>
+
+<p>In order to gain some conception of the number of articles used in the
+preparation of a Thanksgiving dinner, the authors took a very careful
+inventory during its preparation, from the kitchen of a New York hotel
+to which they had entrée. The total was 192, while dozens of articles
+<span class="pagenum" id="Page_40">[Pg 40]</span>counted as one, such as catsups, sauces, mayonnaise dressings,
+chow-chows. Such things were composed of from two to half a dozen
+different ingredients, which, if they could have been ascertained,
+would have run the grand total up, in all probability, to 250 different
+articles.</p>
+
+<p>Is this not a hint from which any one at all gifted with the power of
+analysis might draw a few deductions that would explain why it is that
+nearly all diseases common to civilized man have their origin in the
+stomach and intestinal organs?</p>
+
+<p>All these food items must be carried in stock by somebody. They
+are first collected from the place of their growth, and brought to
+storehouses, factories, packing houses, mills, and cookeries, and put
+into casks, hogsheads, barrels, kegs, jugs, bottles, tin cans, bags,
+intestines of animals, and every conceivable thing that will hold
+liquid, powder, grain and piece matter, and are carted to some place
+of storage, sold by commission men, resold to jobbers, again carried
+in stock for a time, sold to dealers, where they are again held up and
+finally sold to the consumer, who has no conception of their age or
+where they are from, and but little knowledge of their value as food.</p>
+
+<p>All this is extremely complicated and expensive. It costs money every
+time this vast number of things are stopped and stored, and more every
+<span class="pagenum" id="Page_41">[Pg 41]</span>time they are moved. Every day added to their age renders them more
+valueless as food and more expensive as commodities. Not content with
+this aged, unnatural pickled and preserved condition, the housewife
+lays hold of them and proceeds to give them their finishing touch by
+fire.</p>
+
+<p>On the checkered highway of man’s curious doings, there is indeed
+nothing stranger than this. We have in this country hundreds of
+different articles of food which can be most advantageously used
+without cooking; yet the cook intrudes his art, bakes, boils, stews,
+broils and heats these things, until their original elements are wholly
+changed, until many of them are rendered almost totally valueless.</p>
+
+<p>Thus robbed of their elementary and delicious flavors, the cook
+endeavors to make them appeal to the sense of taste by mixing, jumbling
+together, spicing, and using decoctions called extracts, the properties
+of which he knows absolutely nothing, until the original substance is
+so disguised that it cannot be recognized in taste, color or flavor.
+Those who enjoy their eating most and who have reached the highest
+standard of health and physical development, have succeeded in reducing
+their diet to less than a dozen articles.</p>
+
+<p>It seems that everything in connection with the affairs of people
+unites to recommend this simple <span class="pagenum" id="Page_42">[Pg 42]</span>method of living. We all know that
+taste, in the selection of his food, is the supreme power that
+dominates man, and if he will not pervert it, but will give it a
+chance, it will lead him into perfect obedience of nature’s great
+dietetic laws.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_43">[Pg 43]</span></p>
+
+
+  <h2 class="nobreak" id="AS_A_REMEDY">
+    AS A REMEDY.
+  </h2>
+</div>
+
+
+<p>Under the auspices of the Technology Club there was a meeting of about
+100 of New York’s most eminent doctors held a few evenings ago at the
+offices of Dr. —— to listen to a lecture on the subject of radium,
+and to consider and demonstrate as far as possible the application of
+this strange metal to the curing of disease. The opening remarks of the
+noted physician who was entertaining the assembly were as follows:</p>
+
+<p>“There is nothing dawning upon the profession with more certainty than
+that medicine as a curative agent is passing. The most learned men are
+depending less and less each year upon drugs as a means of combating
+disease. The best men in the profession are changing both their views
+and their practice. For many hundred years consumption has been treated
+with drugs, and nobody has ever been cured by them. To-day we send
+<span class="pagenum" id="Page_44">[Pg 44]</span>patients into the open air, where they are kept winter and summer,
+sleeping in tents, and they get well.”</p>
+
+<p>We are perfectly willing to accept this statement as true. We are
+willing also to believe that all disease is a mere result of violating
+natural law, and that the only true remedy is found in obedience. We
+believe that foods occupy the same place in building a man that bricks,
+iron, stone and timber do in building a house. We believe that the kind
+of material (foods) used will determine to a very large extent the kind
+of man you will have when you get him done.</p>
+
+<p>We believe further that the kind of material with which you keep him
+repaired and fed will determine wholly whether he will be sick or well.
+If “more than 90 per cent. of all human ills have their origin in the
+stomach and intestinal organs, and are caused by incorrect habits of
+eating and drinking,” then those human ills certainly can be cured by
+removing the cause and selecting such foods as will counteract these
+abnormal conditions.</p>
+
+<p>In combating this tremendous per cent. of disease, we must depend upon
+foods in their natural or elemental state, because their food and
+chemical properties have not been changed. We know—or should know what
+they are. We cannot rely <span class="pagenum" id="Page_45">[Pg 45]</span>upon foods whose chemical properties and
+nutritive values have been changed and dissipated by heat.</p>
+
+<p>The change that has taken place in them is measured entirely by the
+amount of heat to which they have been subjected. Certain protoplasmic
+or plant life is destroyed at 145 degrees F. This destruction continues
+on up to 212, the boiling point. If the article is removed then, and
+put into an oven or a dry heat, it can be carried on up to 300 or 400
+degrees, where it becomes a mere bit of ashes or charcoal,—totally
+destroyed.</p>
+
+<p>At every step on the way from 145 degrees to 400 degrees the article
+becomes of less and less value as food, and less and less reliable as a
+remedy or an element of construction of tissue and builder of life.</p>
+
+<p>We know that indigestion, our national ill, can be cured by the
+proper selection of uncooked foods. We know that constipation, its
+consequence, can also be cured by their use. We <em>know</em> that
+irritation of the mucous membrane or lining of the stomach, that
+hyperpeptia, or fermentation, and the desire for over-eating can all
+be cured by the use of uncooked foods. We know that where there is no
+indigestion, fermentation and constipation in the motive machinery of
+the body, the blood is pure and rich, and that pure blood builds <span class="pagenum" id="Page_46">[Pg 46]</span>every
+organ and inch of the body to its highest capacity.</p>
+
+<p>We know that, as compared with cooked foods, it only takes about half
+the quantity of uncooked food to sustain life.</p>
+
+<p>We believe that with these evils eliminated from the human system the
+ninety per cent. of ills referred to would nearly all disappear.</p>
+
+<p>In treating abnormal conditions which we are pleased to call disease,
+by proper feeding, it requires the knowledge of a food expert—one
+who is acquainted with the chemical properties and the process of the
+conversion of food into energy in the human body.</p>
+
+<p>For instance, a great majority of stomach troubles are caused by
+the eating of too many starchy foods. This causes hyperpeptia, or
+fermentation. The consumption of too much starch also causes calcareous
+or limy deposits to collect in the 2,000 miles of tubing in the body
+called veins, capillaries and arteries. These deposits create stiffness
+and rigidity in the joints and muscles.</p>
+
+<p>This condition is specially manifest in the morning, after the body has
+lain in a horizontal position for six or eight hours. This condition
+marks the real difference between youth and age. It can be remedied by
+the elimination of cereal <span class="pagenum" id="Page_47">[Pg 47]</span>starch from the dietary and the substitution
+of such foods as will be remedial and counter-active.</p>
+
+<p>In foods can be found nearly every chemical and medicinal element that
+is contained in medicines, and in this form they can be taken as nature
+intended them, instead of being extracted, concentrated, and rendered
+artificial and unnatural, as nearly all medicines are.</p>
+
+<p>In none of the varied forms of matter on this globe is the warfare of
+construction and destruction more seriously waged than in the human
+body. What we call health is but a condition where the powers of
+construction are made to excel the powers of destruction. By correct
+eating and the pursuit of natural habits, this condition can be
+maintained for a great number of years; but when we aid the forces
+of destruction by taking into the body such things as tea, coffee,
+tobacco, distilled and ardent spirits, and the host of table condiments
+that are in daily use, all of which possess only the elements of
+destruction, we must not be disappointed when we find ourselves devoid
+of energy and vitality and landed well over into the great throng of
+the diseased.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_48"></a><a id="Page_49"></a>[Pg 49]</span></p>
+
+
+  <h2 class="nobreak" id="EMANCIPATION_OF_WOMAN">
+    EMANCIPATION OF WOMAN.
+  </h2>
+</div>
+
+
+<p>If the study of the natural or elementary food question had for
+its object no other purpose than giving to the human family their
+birth-right of health and years, and aiding their mental faculties in
+reaching a higher development, it would be of sufficient importance
+to justify the most profound attention of every woman in a civilized
+state. But when it is considered that its final solution may not only
+accomplish this, but emancipate her from the slavery of the kitchen and
+the cook stove, it becomes one of the most important questions that can
+possibly engage the minds of intelligent people.</p>
+
+<p>We believe that nature has provided a diet that can be selected
+and eaten without changing its form or chemical properties by the
+application of either <em>heat</em> or <em>cold</em>, and which will be
+perfect. We have proven that if correctly used it will in all cases
+bring natural results, which are always healthful results. We have been
+led to these conclusions <span class="pagenum" id="Page_50">[Pg 50]</span>by information gained from the school of
+observation and experience at our own table, as well as by seeing the
+most obstinate and chronic diseases gradually disappear from members
+of our own family and others under the magic effect of proper feeding,
+until perfect health was the result.</p>
+
+<p>Aside from the effect of a natural food diet upon the health and
+happiness of people, its most important feature is that it promises to
+solve for woman another most perplexing question, namely, the struggle
+with the servant.</p>
+
+<p>When the house is provided, and the woman who has dreamed of a true
+home is settled therein, it gradually dawns upon her that instead of
+being a queen, she is an imprisoned vassal. She finds that she must
+stand over a miniature furnace for an hour in the morning and breathe
+the poisonous odor of broiling flesh, and spend another hour among the
+grease and slime of pots and dishes, instead of occupying that time
+walking in the life-giving sunlight and drinking in nature’s purifying
+air.</p>
+
+<p>She soon realizes that the fires of the morning are hardly out until
+those for the noon are kindled and the labors from luncheon often lap
+over into the evening, and those of evening far into the night. The
+throne over which she dreamed of wielding the queenly sceptre has been
+transformed <span class="pagenum" id="Page_51">[Pg 51]</span>into a fiery furnace, gilded with greasy pots and plates,
+blood and bones, over which she has unfurled the dish-rag, and by the
+common custom of her country, it waves over her helpless head as an
+ensign of her rank and profession, under which she is really a slave.</p>
+
+<p>The home of which she dreamed has laid upon her a confinement and labor
+but little lighter than that which society puts upon the criminal who
+has violated its laws, and whom it has deprived of his liberty.</p>
+
+<p>The picture of a husband and wife growing old together, walking hand
+in hand up to the noon of life, and turning over the hill and marching
+down toward the evening of old age together is only painted by poets
+and dreamers, most likely old bachelors and old maids,—it is not true.</p>
+
+<p>The average husband and wife do not grow old together. The wife spends
+six or seven hours of each day endeavoring to prepare food and create
+dishes that will appeal to and satisfy the perverted taste and appetite
+of her husband, and probably the short-notice “friend to dinner.” The
+anxiety and mental tension that she undergoes from day to day and year
+to year wear upon her form and face, and like the long dripping of
+water upon the stone, leave their mark. This mark is nervous exhaustion
+and premature old age.</p>
+
+<p><span class="pagenum" id="Page_52">[Pg 52]</span></p>
+
+<p>It is from this deplorable condition of womankind that the use of
+uncooked or natural foods will surely bring relief and freedom. In
+hundreds of cases that have come to our knowledge where this experiment
+has been honestly tried, it has resulted in a revolution in the
+household culinary department, and in giving the wife enough mental and
+physical freedom to allow her to preserve her youthful charms, which
+is her solemn duty, and to cultivate those higher faculties upon which
+every woman must depend for attraction and happiness with advancing old
+age.</p>
+
+<p>It may not free woman wholly from the labors of the kitchen, but it
+will prove an important factor in lifting her mentally, morally and
+physically into an entirely different sphere.</p>
+
+<p>It is utterly impossible for a woman to spend six hours out of twelve
+in the dense and smoky atmosphere of a kitchen over a roasting fire,
+breathing air laden with the fumes of burning flesh and steaming foods,
+and give to her progeny those beautiful faculties which are their
+birth-right, and which have been the dream of her dreams.</p>
+
+<p>It is also impossible for a woman to construct her body, her brain
+and her heart with all their varied sympathies, desires and emotions
+out of such material as the flesh of dead animals, fermented <span class="pagenum" id="Page_53">[Pg 53]</span>fruit
+(wine), fermented bread and the innumerable narcotics and cooked or
+devitalized foods with which the average table is laden, and think
+beautiful thoughts and keep her sympathies and senses of justice and
+mercy in that beautiful and highly civilized realm where the cultivated
+and advanced woman, especially the mother, should dwell.</p>
+
+<p>We are thoroughly convinced,—convinced from experience, that great
+school from which all true knowledge comes,—that the first and most
+important step in nature toward making a perfect woman lies in the
+selection of the food material out of which the human body and all the
+restless flood of emotions that ceaselessly ebb and flow in its strange
+mechanism, are made.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_54"></a><a id="Page_55"></a>[Pg 55]</span></p>
+
+
+  <h2 class="nobreak" id="THE_SELECTION_OF_FOODS">
+    THE SELECTION OF FOODS.
+  </h2>
+</div>
+
+
+<p>In the adoption of uncooked foods more care in selection is required
+than when they are to be cooked, for in the process of cooking, mixing
+and dressing, the real quality, taste and flavor of the articles,
+becomes changed, lost and dissipated. The most inferior articles of
+food can be cooked and artificially flavored, as they usually are, and
+still appeal to and satisfy the taste.</p>
+
+<p>In all public eating places the special duty of the <em>chef</em> and
+steward is to use left-over foods. They are hashed, minced, flavored,
+spiced and peppered until the smell from the fermented or decayed
+portions is so concealed that they cannot signal the olfactory nerves;
+therefore the most inferior and unhealthy articles can be used which
+could not be done were these foods not cooked.</p>
+
+<p>When using uncooked foods the senses of sight, smell and taste demand
+the best, and it is only fair that these senses should be satisfied. It
+is <span class="pagenum" id="Page_56">[Pg 56]</span>as criminal to deceive our taste and sight in matters of food, as
+it is to obtain money under false pretense from our friends; and the
+penalty for this wrongdoing is more certain to be paid. We often escape
+justice in deceiving our friends, but never in deceiving ourselves. We
+cannot jump our bail with nature. We are always caught and punished for
+two crimes instead of one.</p>
+
+<p>One may be thoroughly convinced that the theory is correct, but if such
+articles are selected as do not conform or appeal to the taste, the
+effort will prove a failure. Food should be selected that has ripened
+on the parent stalk or tree, in the sunshine, as far as possible. Those
+who are acquainted with the curative and life-giving properties of air
+and sunshine will readily perceive why the selection of thoroughly ripe
+and full-grown foods are so necessary.</p>
+
+<p>In selecting an apple of a red variety, get a deep, rich red, not a
+pale pink one. The deep red color indicates that the fruit has ripened
+on an outer twig of the tree, exposed to the sunlight; while the paler
+colors show that it has ripened under cover of the foliage. This rule
+should be observed in the selection of all fruits and berries, and
+melons of every kind as far as possible, the rule being that whatever
+color is selected, get it <span class="pagenum" id="Page_57">[Pg 57]</span>as pronounced as possible. In other words,
+get the best.</p>
+
+
+<h3 id="BANANAS">
+  BANANAS.
+</h3>
+
+<p>Bananas, the second-best article of food known, should never be eaten
+so long as a spot of green is visible on the skin. The majority of
+people seem to select this most delicious and nutritious fruit merely
+to please the eye; and just when it is at its best, that is, when the
+skin is covered with tiny black spots, or assumes a pied appearance,
+it is discarded and considered unfit for use. Where the consumption
+of bananas is large enough, they should be purchased by the bunch,
+and where it is not, they should always be purchased by the hand, not
+detaching them until they are needed for use. They should also be kept
+in the sunshine as much as possible.</p>
+
+
+<h3 id="SWEET_FRUITS">
+  SWEET FRUITS.
+</h3>
+
+<p>Dates, figs and seeded raisins constitute a group of the best foods
+known to the dietary. They contain about seventy-five per cent. of
+carbohydrates, which is sometimes called the powder of the human
+system. The black French date, known as the “Fard Diamond R.,” is one
+of the best varieties imported to this country.</p>
+
+<p>The Turkish pulled fig, that is, the unpressed fig of the largest
+variety obtainable, is much preferable <span class="pagenum" id="Page_58">[Pg 58]</span>to and more cleanly than those
+that have been pressed.</p>
+
+<p>Raisins should never be eaten without discarding the seeds; therefore,
+the seeded raisin is always preferable.</p>
+
+
+<h3 id="EVAPORATED_FRUITS">
+  EVAPORATED FRUITS.
+</h3>
+
+<p>The process of evaporating the water from fruits, so they can be kept
+from season to season, is of great importance. It has added one of the
+greatest luxuries known to the uncooked bill of fare. In the selection
+of peaches care should be taken to secure the largest, best ripened and
+unpeeled variety. Never select peaches from which the peeling has been
+removed, because the fruit must be taken in an unripe condition, so
+that it is firm enough to peel and handle easily without crushing. The
+same rule should apply to the selection of apricots.</p>
+
+<p>Prunes are one of the best evaporated fruits in the American market.
+The largest varieties, running from 20 to 30 to the pound, should be
+selected for the uncooked table.</p>
+
+
+<h3 id="OLIVES_AND_OLIVE_OIL">
+  OLIVES AND OLIVE OIL.
+</h3>
+
+<p>Olives have become as standard on the American table as pickles, but
+we do not recommend their liberal use. The ripe olive has something to
+recommend it; mainly because it was allowed <span class="pagenum" id="Page_59">[Pg 59]</span>to get ripe. Pure olive
+oil occupies a conspicuous and necessary place on the uncooked bill
+of fare. For those who cannot thoroughly masticate nuts—because of
+defective teeth—olive oil, or even good peanut oil, affords one of
+the most necessary articles of diet. An ordinary body requires each
+twenty-four hours from two to two and a half ounces of pure fat (fuel).
+The required quantity of nuts may be eaten, but unless mastication is
+perfect, they do not contribute to the body all the fats they contain,
+while olive oil overcomes completely this difficulty.</p>
+
+
+<h3 id="MILK_AND_HONEY">
+  MILK AND HONEY.
+</h3>
+
+<p>Milk and honey seem to be the only two things in existence that were
+made primarily for no purpose except food. All other articles upon
+which people subsist were created for some other purpose. All cereals,
+legumes, fruits, nuts and vegetables in the great scheme of nature,
+grow wholly to reproduce themselves; but the primary purpose of milk
+and honey, when they are created, is for food. They seem to have no
+other purpose to fulfill.</p>
+
+<p>In order to be sure of securing pure honey it is best to purchase it in
+the comb.</p>
+
+<p>Pure milk as it comes from the cow should contain twelve to fourteen
+per cent. solids and from three and a half to four and five eighths per
+cent. <span class="pagenum" id="Page_60">[Pg 60]</span>cream. Pure milk is one of the best proportioned foods known to
+science. Great care should be exercised, therefore, in its selection.
+The best results are obtainable when it is taken unskimmed, as nature
+has proportioned its nutritive elements in accordance with the
+requirements of the body.</p>
+
+<p>The custom of salting butter is altogether wrong, and inexcusable from
+a hygienic standpoint. It had its origin, no doubt, in the fact that it
+became commercially necessary in order to preserve it for the purpose
+of shipping, transporting and marketing. During the last few years
+fresh or sweet butter has come into general use in all the large cities
+and well-appointed hotels and cafés. In Paris, where the culinary art
+is studied and kept at a higher standard than at any other city in the
+world, it is considered an offense to serve salted butter. It is taken
+for granted that the article is aged and would have spoiled had it not
+been preserved with salt.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_61">[Pg 61]</span></p>
+
+
+  <h2 class="nobreak" id="FOOD_COMBINATIONS">
+    FOOD COMBINATIONS.
+  </h2>
+</div>
+
+
+<p>Nearly every article of food known, as bad as some of them are, will
+agree with the stomach if eaten alone or with a few other articles,
+in normal quantities, whose chemical properties harmonize. When we
+say that certain things do not agree with us, the fact is that these
+things do not agree with themselves. The truth is, we have eaten a
+combination of things that do not agree one with the other; and the
+stomach, being the receptacle of this chemical disturbance, is made the
+sufferer. The question of combinations is extremely important in cooked
+foods, because the tendency of modern cookery is to mix, to jumble
+together an innumerable number of things and pour over them condiments,
+sauces and dressings that are composed of dozens of other ingredients,
+until it becomes utterly impossible to ascertain by any method of
+calculation how many different articles compose one whole. While it
+is always well to <span class="pagenum" id="Page_62">[Pg 62]</span>observe correct combinations, it is in reality of
+secondary importance, for in subsisting on uncooked foods the natural
+tendency is towards simplicity. This is one of the greatest virtues
+following their adoption. In the beginning many are likely to desire
+each meal to be composed of a large number of articles. They like to
+see it spread around; they want to see the table covered; they want to
+see it groaning beneath a load, simply because they were raised that
+way. They have no standard to measure from, except a cooked standard;
+but this optical appetite soon wears off, and the taste and delicious
+flavors that are developed by combining two or three things, lead the
+elementary student to ignore numerical display and make a meal upon
+three or four things.</p>
+
+<p>A very delicious taste will be developed by eating fruits and nuts
+together, care being taken to masticate the nuts thoroughly before
+the fruits are put into the mouth. If this rule is observed in eating
+vegetables and nuts, the same delightful taste will be experienced.</p>
+
+<p>The following combinations have been found by experience to be
+chemically harmonious, healthful and very nutritious:</p>
+
+<blockquote>
+<p>Flaked wheat, with nuts, dates and cream.</p>
+
+<p>Flaked wheat, nuts, honey, milk and cream.</p>
+
+<p><span class="pagenum" id="Page_63">[Pg 63]</span></p>
+
+<p>Combination cereal with grated nuts and cream.</p>
+
+<p>Egg-nog, protoid nuts, dates, lettuce salad with olive oil and cream.</p>
+
+<p>Cold slaw with olive oil, protoid nuts, unfired bread, sweet apple with
+thick cream.</p>
+</blockquote>
+<p>The following articles compose three ideal meals for a perfectly normal
+person:</p>
+
+
+<h3 id="Breakfast">
+  <em>Breakfast.</em>
+</h3>
+
+
+<ul>
+<li>One red apple with combination nut butter.</li>
+<li>One ounce <em>protoid</em> nuts.</li>
+<li>Five or six black dates.</li>
+<li>One glass Milk.</li>
+</ul>
+
+
+<h3 id="Luncheon">
+  <em>Luncheon.</em>
+</h3>
+
+<ul>
+<li>Sauce dish Combination Cereal.</li>
+<li>One ounce Pecan Meats.</li>
+<li>Two Turkish pulled Figs.</li>
+<li>One ounce protoid nuts</li>
+<li>Cold Slaw with Olive Oil.</li>
+<li>Two cakes of Unfired Bread</li>
+<li>Four prunes with thick cream.</li>
+<li>Sweet Butter.</li>
+<li>Glass of Egg-nog.</li>
+</ul>
+
+
+<h3 id="Dinner">
+  <em>Dinner.</em>
+</h3>
+
+<ul>
+<li>Two ounces Nut Meats.</li>
+<li>Vegetable Salad with Hygeia Dressing.</li>
+<li>Two or three cakes Unfired Bread.</li>
+<li>Combination nut butter.</li>
+<li>Very ripe Banana with thick cream.</li>
+<li>Pint of Whole Milk.</li>
+</ul>
+
+<p>There is a popular opinion among the majority of people that appetite,
+that is, a desire for food, is an evidence of good health. This is
+one of the serious mistakes into which people have gradually evolved.
+Irritation of the mucous membranes of the stomach is one of the most
+serious and unhealthy conditions with which this much-abused <span class="pagenum" id="Page_64">[Pg 64]</span>organ
+is afflicted; and while in this condition, it calls with ferocity for
+food, the satisfying of which has killed suddenly hundreds of thousands
+of people whose death is attributed nearly always by the learned
+doctors to heart failure. And we agree with them completely. We have
+never known any other method of demise, except for the heart to fail.
+It is unquestionably the customary way to die, and it matters but
+little whether the “heart failed” on account of being shot, beheaded by
+a Cuban <em>machete</em>, or on account of an over-loaded stomach,—the
+doctor’s “heart-failure” theory is safely correct.</p>
+
+<p>There are five different classes of food; there are five different
+digestive organs and five different kinds of digestive fluids.</p>
+
+<p>The five classes of foods are, water, proteids, carbohydrates, fat and
+mineral salts. The five organs of digestion are, the mouth, stomach,
+liver, pancreas and intestinal glands.</p>
+
+<p>The five different digestive fluids are, saliva, gastric juice,
+pancreatic juice, bile and intestinal juices.</p>
+
+<p>All the different kinds of food contain more or less water. All of the
+different digestive fluids are composed largely of water.</p>
+
+<p>Foods classed under the head of proteids are composed largely of
+nitrogen, and embrace albumen <span class="pagenum" id="Page_65">[Pg 65]</span>in animal foods, the gluten and gelatine
+in cereals, cellulose in vegetables, and the casein in milk and cheese.</p>
+
+<p>The foods classed under the head of carbohydrates contain mostly starch
+and sugar. All the cereals, vegetables, fruits and nuts are composed,
+more or less, of carbohydrates. Many of these also contain nitrogen to
+a sufficient degree to class them under the head of protein.</p>
+
+<p>Mineral salts are found in all vegetables and fruits in sufficient
+quantities to supply the needs of the body if it is fed upon these
+articles. The salts of sodium, potassium, chlorides, calcium,
+magnesium, phosphates and iron are the principal mineral or organic
+salts and are the most important elements in forming the bony structure
+of the human body.</p>
+
+<p>These salts are found in abundance in all fruits, nuts and vegetables,
+and when taken into the body in their natural or organic state they
+contribute to the body all of their value as building material, but
+in cooked foods these elements are rendered inorganic and become so
+changed and dissipated as to be in many cases totally worthless. For
+instance, iron is one of the principal properties of cabbage. Eaten
+naturally it is an excellent food, easy of digestion and assimilation;
+but cooked, the <span class="pagenum" id="Page_66">[Pg 66]</span>iron is set free and is as indigestible as saw filings.</p>
+
+<p>In digesting starch and sugar, and all carbohydrates, an alkaline
+solution or digestive fluid is required, a large amount of which is
+furnished by the saliva. Hence, all cereals, fruits and vegetables
+should be thoroughly masticated, insalivated and pulverized before
+entering the stomach. And as the saliva is an alkaline substance, the
+digestion of these foods, therefore, begins in the mouth.</p>
+
+<p>All foods composed largely of starch, such as cereals, potatoes, and
+nearly all legumes, should not be eaten at the same meal with sweets,
+especially cane sugar.</p>
+
+<p>All foods, whether fluids or solids, that contain starch or sugar, such
+as rice, potatoes, corn, oats, in fact, all the cereal class, may be
+eaten with safety at the same meal. Milk can also be taken with all the
+carbohydrate family of foods.</p>
+
+<p>All foods containing gluten, albumen or gelatine, such as meat, eggs,
+and a few kinds of nuts, are classed as protein, and require an acid
+solvent to be digested; therefore can be eaten with safety with all
+kinds of fruits.</p>
+
+<p>The digestive fluid secreted by the stomach is an acid substance;
+therefore, the last-named foods are digested mainly in the stomach.</p>
+
+<p><span class="pagenum" id="Page_67">[Pg 67]</span></p>
+
+<p>Milk, one of the best foods known, can be taken with all kinds of
+fruits, provided no cereal starch be eaten at the same meal. All
+foods that contain both carbohydrates and proteins compose healthful
+combinations.</p>
+
+<p>Starch, sugar and fats may be properly termed the “fuel of the body.”
+They supply all the force, energy, heat and brain power of the system,
+while proteids produce the structure in which this energy is reposed.</p>
+
+<p>The few fundamental rules given here apply to a normal or healthy
+stomach. Where any abnormal condition is present, selections of food
+must be made to counteract and overcome them.</p>
+
+<p>The study of food combinations, however, in its last analysis, is the
+science of trying to ascertain the best way to do the wrong thing. The
+less foods are mixed and combined at the same meal, the healthier and
+higher that form of life will be which they build.</p>
+
+<p>The system requires daily so much water, proteids, carbohydrates, fat
+and salts. The foods necessary to supply these elements can be eaten at
+different meals, instead of combining them all at the same time. It is
+this most interesting and important problem that the use of uncooked
+foods will solve.</p>
+
+<p>The ultimate and most scientific end that <span class="pagenum" id="Page_68">[Pg 68]</span>can be attained in the study
+of the food question is, to find in foods the exact requirements of a
+normal body; in other words, a perfectly balanced bill of fare. This
+is rendered extremely difficult when we subsist upon foods which have
+been changed by any process from their elemental condition; but in
+subsisting upon natural or elementary foods it is but a matter of time
+when the taste will dictate the quality, and hunger the quantity, and
+the perfectly balanced bill of fare becomes possible.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_69">[Pg 69]</span></p>
+
+
+  <h2 class="nobreak" id="THE_PREPARATION_OF_FOOD">
+    THE PREPARATION OF FOOD.
+  </h2>
+</div>
+
+
+<p>Many good women have spent the best part of their lives, and volume
+after volume has been written in the endeavor to tell the world how to
+prepare foods. The very words, “prepare foods,” suggest to the mind
+that they are not right; that nature has not finished her work; that
+something must be done to them before they are fit to convert into
+human energy.</p>
+
+<p>It suggests that they must be fixed, mixed, mashed, smashed, bruised,
+ground, shredded, heated, steamed, baked, boiled, oiled, roasted,
+toasted, greased, sweetened, soured, fermented, raised, mushed up, wet
+up, dried out, or in some way changed from the way in which they were
+handed to us by the provident hand of nature.</p>
+
+<p>The securing of food is the chief business of every living thing on
+this globe. The necessity of doing this has shaped to a very large
+degree both the body and the mind. It made for man <span class="pagenum" id="Page_70">[Pg 70]</span>hands suitable for
+plucking fruit, nuts, and things that grew above his head high up in
+the air and sunshine. It gave to the lion claws and tusks to catch and
+tear his food. It gave to the hog a snout with which to root in the
+ground. It gave to the stork and the crane long legs and bills. It gave
+to the giraffe a long neck with which to reach buds and leaves. It gave
+to the honey bee an organ to collect honey, a sack in his own body to
+carry it, and intelligence enough to make his cell in which to deposit
+it for future use.</p>
+
+<p>In the process of ages, want creates all that is necessary. Food taken
+as nature made it will produce a natural being. When it is changed,
+mixed, distilled and concentrated, it is unnatural, and it will
+necessarily produce an unnatural being. For, as man is the net product
+of his food, as is his food, so he must be. There is no problem in
+philosophy more obvious than this.</p>
+
+<p>It may be argued that our present methods of feeding are the product
+of heredity, and with the long ages we have changed the artificial
+into the natural. This is not true, because the ultimate end of
+artificialism, that is, the violation of natural law, is extermination.
+There is no such thing as getting used to the wrong thing.</p>
+
+<p>A human being can never get used to whiskey and tobacco. They will
+stimulate the nervous <span class="pagenum" id="Page_71">[Pg 71]</span>system above par, only to drop it farther below
+each time they are touched. They leave their withering trail through
+the body and brain of the real man, and sink lower and lower each day
+the hopes, aspirations and emotions. They cover the faculties with
+a callous veneering that finally becomes impervious to the sweetest
+senses of the human heart.</p>
+
+<p>Foods should be changed as little as possible from their elementary
+condition. The idea of preparing foods should be allowed to fade
+entirely from the human mind. It is well to remember that they have
+been prepared once by a supreme intelligence, and it is seriously to be
+doubted if the puny biped called man can very much improve them.</p>
+
+<p>When the average mind thinks of uncooked foods, it is wont, it seems,
+to fly to a meat store, more politely called a butcher shop, for proof
+infallible that the scheme is wrong; and draw a picture of one dining
+from the swinging carcass of a cow or hog, or going to the corn bin and
+gnawing through a crack at an ear of yellow corn.</p>
+
+<p>Instead, picture a dainty table in a quiet corner, covered with
+spotless linen and laden with milk, cream, egg-nog, pecan meats,
+walnuts, almonds, grapes, grape fruit, bananas, pears, apples, dates,
+figs and raisins, luscious red melons and <span class="pagenum" id="Page_72">[Pg 72]</span>golden cantaloupes, lettuce,
+cucumbers, ripe olives, celery, olive oil and a dozen other delicious
+things, all of which being natural, satisfy hunger, furnish the highest
+form of nutrition, and quickly appeal to and excite the highest sense
+of taste and enjoyment. It is too bad that so many good people go
+through the world from the cradle to the coffin, and, after leaving
+the maternal fount, never enjoy, never taste, one good, clean, pure,
+delicious meal.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_73">[Pg 73]</span></p>
+
+
+  <h2 class="nobreak" id="PREPARATION_OF_UNCOOKED_FOODS">
+    PREPARATION OF UNCOOKED FOODS.
+  </h2>
+</div>
+
+
+<p>The idea of <em>preparing</em> foods is so firmly fixed in the minds
+of women that the very suggestion of lessening their labors in this
+direction suggests the idea of limiting the family rations,—depriving
+the table of its pleasure and luxury; therefore, it sometimes meets
+with more or less opposition. Experience has shown that men are more
+willing to accept the elementary food idea than women, particularly
+when it promises to lighten the labors of their wives, mothers and
+daughters.</p>
+
+<p>There has been for many thousand years a sort of competition between
+housewives, hotels, and all public and private eating-places, as to
+which could prepare the greatest variety of foods, the result of which
+is that the table is held responsible for over ninety per cent. of all
+human ills.</p>
+
+<p>This result is not sufficiently creditable to cause thinking people
+to clamor for its continuation. <span class="pagenum" id="Page_74">[Pg 74]</span>It reminds me of the consolation
+that I received once from a gentleman with whom I was playing a game
+of billiards. It was my off-day. The balls would neither “hit” nor
+“hurdle,” while his plays were all graceful and effective; and I was
+enjoying the supreme pleasure of seeing him make all the points beside
+paying for the games. In answer to my complaint upon missing a simple
+shot, he said, “Oh, this is nothing. I have seen luck run this way for
+three or four hours, and all of a sudden get worse.”</p>
+
+<p>The best foods need the least preparation. Geographic and climatic
+conditions, under which most of us live, of course, make harvesting and
+garnering necessary; and in order to store certain foods for winter
+use, certain preparations become necessary; but when we come to prepare
+them for the table, the effort should be to bring them back as nearly
+as possible to their original condition.</p>
+
+<p>All fruits from which the moisture has been evaporated, so that they
+will keep from season to season, only need to have the moisture again
+restored to them by being soaked in pure water at about the temperature
+of the blood. This is the most healthful and delicious way evaporated
+or dried fruits can be prepared.</p>
+
+<p>That food is most healthful and will give to animal life its highest
+form that can be taken <span class="pagenum" id="Page_75">[Pg 75]</span>most nearly in its natural condition. There is
+nothing more obvious and certain than this. This course of reasoning
+leads us to the inevitable conclusion that fruits, nuts, green
+plants,—that is, plants containing much chlorophyll, comprise an
+absolutely perfect diet.</p>
+
+<p>Nearly every step in civilization has been taken in the direction of
+lightening human labor, except in the art of preparing foods. This has
+been doubled and trebled a thousand times, and laid upon the delicate
+shoulders of woman. The rail-road train would never have been invented
+had it not been that man objected to toting burdens on his back. The
+telephone and telegraph were the outgrowth of man’s protest against the
+courier system. The inventions of all the marvelous machines to which
+we point as evidences and marks of our great civilization, originated
+in the one thought, the saving of human labor. But the stomach is a
+veritable gehenna, and the appetite its grizzly gorgon that holds
+millions of women in a worse bondage than the negro suffered in the
+South before the war.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_76"></a><a id="Page_77"></a>[Pg 77]</span></p>
+
+
+  <h2 class="nobreak" id="EFFECTS_OF_COOKING_FOOD">
+    EFFECTS OF COOKING FOOD.
+  </h2>
+</div>
+
+
+<p>In all nature there are two great forces working, as it were, against
+each other; namely, construction and destruction. That is to say,
+nature is, on the one hand, assembling together certain elements and
+building them into forms we call life, and on the other it is breaking
+down, changing and dissipating these elements, which process we call
+death or destruction.</p>
+
+<p>In the process of construction, the vegetable or plant takes up from
+the mineral kingdom inorganic matter, and converts it into organic or
+living matter, such as is found in fruits, nuts, cereals,—the natural
+foods of man. It is only through this process that mineral elements can
+build or become a part of animal life.</p>
+
+<p>One of the most potent and effective agencies known to change and
+demolish materials is fire. When we apply it to our food in the process
+of cooking, it results in such a change as destroys the elementary
+plant form, and the mineral elements <span class="pagenum" id="Page_78">[Pg 78]</span>return to their inorganic
+condition. It cannot be otherwise, insomuch as it possesses absolutely
+no element of construction.</p>
+
+<p>At about 145° F. certain properties in plant life are destroyed. For
+instance, a leaf of cabbage, if emersed in water that can easily be
+endured by the bare hand, will wilt, showing that part of its cellular
+life is destroyed at that temperature.</p>
+
+<p>The heat can be increased until all plant life is destroyed. This
+becomes important when we remember that animal life is supported and
+entirely constructed from plant life. The living plant possesses all
+the elements from which animal life is made. Therefore, the question
+would naturally arise in the mind of any thinking person, “Why destroy
+in part the plant life before feeding it to the animal? In what
+possible way can the application of heat improve it?” Our education,
+our science and learning, are of small value, if they do not teach us
+how to build the highest form of animal life from the material used.</p>
+
+<p>Many articles of our food are subjected to an intense dry heat, ranging
+from 300° to 400° F., in the vain hope that in some way they may be
+improved. Bread browned in an oven is partly changed to ashes. It is
+half destroyed. Were it kept there twice as long it would be wholly
+destroyed.</p>
+
+<p><span class="pagenum" id="Page_79">[Pg 79]</span></p>
+
+<p>Yet millions of people insist on eating those supercooked foods. They
+insist on wheat being made into Zwieback, which might be described as
+a bit of ashes held together by a little gluten, without ever spending
+one moment in thinking of the real difference in food value, between
+this stuff and the grain in its original state.</p>
+
+<p>Of all the curious customs into which people have evolved, cooking
+seems to be the strangest and to possess the least excuse for
+existence. It has made of woman a slave. It has made of the stomach
+a <em>potpourri</em> for everything living or dead. It so changes the
+properties of foods that no chemist living can analyze them. It is the
+chief cause of mixing food products, which is the principal cause of
+overeating, which, in its turn, is the genesis of nearly all stomach
+and intestinal disorders. It has changed man into an omnivorous, and in
+some cases into a carnivorous animal.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_80"></a><a id="Page_81"></a>[Pg 81]</span></p>
+
+
+  <h2 class="nobreak" id="COOKING_MILK">
+    COOKING MILK.
+  </h2>
+</div>
+
+
+<p>The custom of cooking or sterilizing milk, due to ignorance, is little
+less than criminal.</p>
+
+<p>Cooking milk is recommended by certain alleged dietetic authorities on
+the ground that it kills bacteria. They probably forget, maybe do not
+know, that all the five digestive fluids are strongly germicidal. The
+bacteria that may exist in milk, of which so much fear is entertained,
+could not live an instant after coming in contact with the gastric
+juice which is strongly aciduous, to say nothing of contact with the
+saliva, bile, and pancreatic and intestinal juices.</p>
+
+<p>Milk, however, should be taken with some intelligence. A valuable
+lesson in its proper use can be learned from the calf, or nursing
+infant, which draw and swallow it in small quantities and which keep up
+a continuous motion of the jaws as if in chewing, thus pumping into the
+<span class="pagenum" id="Page_82">[Pg 82]</span>mouth enough saliva to aid nature in the first process of digestion.</p>
+
+<p>Milk can be thoroughly insalivated by taking it into the mouth and
+mixing it with other foods which have been thoroughly masticated and
+are ready for swallowing.</p>
+
+<p>The too free use of boiled or sterilized milk will produce scurvy in
+children, and when scurvy exists both sterilized and raw milk must
+be discontinued. It is certainly, therefore, much better to commence
+at once the use of milk in its natural condition than to risk the
+development of scurvy and then be compelled to entirely do without such
+a valuable food.</p>
+
+<p>Sterilized milk lacks freshness. It tastes dead, and to a very great
+extent it is dead. Milk is rich in albuminoids, derived, as it is,
+from tissues that contain them, and are present in a vitalized form as
+proteids. The change that takes place in boiling is the coagulation of
+the proteid molecules, which sets free the inorganic molecules, thus
+rendering them as to the iron and fluorine unabsorbable, and as to the
+phosphates unassimilable. It is this most vital change that takes place
+when milk is cooked.</p>
+
+<p>The use of sterilized milk becomes especially serious when it is
+remembered that children require both phosphatic and ferric proteids in
+a living <span class="pagenum" id="Page_83">[Pg 83]</span>form which are contained only in the natural or uncooked milk.</p>
+
+<p>When adults have long violated the dietetic laws by
+overfeeding,—consuming large quantities of food and drink that have
+been devitalized by fire and fermentation,—milk is, in many cases, the
+one food that will restore a normal condition; especially is this true
+in advancing old age when the organs of digestion become weak, and the
+requirements of the body are more like those of the infant. Milk is
+then of more and more importance as an article of food.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_84"></a><a id="Page_85"></a>[Pg 85]</span></p>
+
+
+  <h2 class="nobreak" id="FLESH_FOODS">
+    FLESH FOODS.
+  </h2>
+</div>
+
+
+<p>There is no disputing the fact that many thousands of people appear
+to attain a very fine physical development and seem to maintain
+good health who subsist upon a mixed diet, including meat. It is
+unquestionably true that meat will sustain life, and it is equally true
+that life can be sustained without it.</p>
+
+<p>The objections to meat are: First, it is laden with the poisons that
+come from the torn-down tissue and urea of the animal, all of which
+must be taken into the blood and disposed of by the excretory organs
+of the body which are always worked to their normal capacity to carry
+off the waste products that come from our own body; and when laden with
+that of another animal, they are often taxed beyond their power.</p>
+
+<p>Second, recent experiments in the State of Ohio and Illinois developed
+the fact that about 76 per cent. of the best cattle in these two States
+are diseased. <span class="pagenum" id="Page_86">[Pg 86]</span>The majority of them have tuberculosis. All readers of
+this book may not be willing to wholly eschew the juicy sirloin, or
+even the fat pork chop; but we do believe that when they have thought
+the matter seriously over without the consultation of appetite, they
+will decide that the flesh of another animal is not only hazardous, but
+wholly unnecessary as an article of food.</p>
+
+<p>If one decides that meats are absolutely necessary, it should be his
+object to take it in its best and most nutritive form. Cooking cannot
+possibly improve it. The only change that heat could possibly make
+would be to convert part of its nutritive value into heat and pass
+it off into the atmosphere. Inasmuch, therefore, as heat is merely
+an expression of energy, the energy or heat lost in cooking might be
+applied to the body if the meat were eaten without the application of
+fire.</p>
+
+<p>The most popular reason given for cooking meat is that it kills disease
+germs. In the first place, nothing should be eaten that contains
+disease germs, and in the second place, heat does not kill them. The
+germs cannot be destroyed until the meat is destroyed of which they are
+a part. In partly cooked or rare meats no germs are destroyed, and it
+is admitted by all authorities that rare meats are more easily digested
+and far more nutritious than those well done. There is no <span class="pagenum" id="Page_87">[Pg 87]</span>reason why
+the rare meat idea should not be carried to its logical end, and the
+food served entirely raw.</p>
+
+<p>In the form of meat there is nothing more nourishing than beefsteak
+a la Tartar (see recipe), or Hamburger steak, uncooked, dried beef,
+jerked venison, etc. All of these are much to be preferred to the
+cooked article.</p>
+
+<p>If cooking were abolished the taste and requirements of the body would
+very soon solve the meat question. People would eat shell fish, dried
+and smoked meat, and possibly beefsteak a la Tartar so long as the body
+called for or demanded them, and <em>no longer</em>. This would also
+solve several other great questions with which misguided individuals,
+societies, churches, political parties and State legislatures are
+vainly struggling.</p>
+
+<p>It is impossible to keep alive the appetite for such stimulants as
+tobacco, fermented and distilled liquors, tea and coffee, when the body
+is correctly fed. A being who subsists upon clean, elementary foods
+would have no more desire for stimulants and narcotics than a horse or
+a dog would have for a Manhattan cocktail.</p>
+
+<p>It is the changing, the perverting, the cooking and the artificializing
+of foods that creates and keeps alive these abnormal desires. If we
+feed the body upon elementary foods, in the state in <span class="pagenum" id="Page_88">[Pg 88]</span>which nature
+created them, we can depend upon it to suggest to us daily that which
+it needs. The strange faculty of hunger was made a part of the human
+organism, to perform this specific work.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_89">[Pg 89]</span></p>
+
+
+  <h2 class="nobreak" id="NUTS">
+    NUTS.
+  </h2>
+</div>
+
+
+<p>Nuts, one of the best articles of food known to science, the thing
+which helped to lift primitive man from a gibbering anthropoid to the
+Greek Apollo, are by many people the most misunderstood and maligned
+articles in all the dietetic catalogue. The nut is commonly used now,
+and for many decades has been used, as a confection, or to finish off
+the alleged good dinner; and while it was the only decent article of
+diet eaten during the feast, yet owing to its geographical position in
+the “potpourri” it was charged up with a lot of mischief for which it
+was in no wise responsible.</p>
+
+<p>There are many intelligent people who sincerely believe the nut to be
+an indigestible and harmful article of food, and we quite agree with
+them when it is eaten about number 21 at a swell course dinner. But
+when given an opportunity and eaten as a decent nut should be, it is
+one of the most <span class="pagenum" id="Page_90">[Pg 90]</span>delicious, harmless, healthful and hygienic articles
+of food that ever graced a civilized table.</p>
+
+<p>It is encouraging, however, when we know that the nut is rapidly
+gaining in appreciation and popularity. The great food reform movement
+that is now sweeping over this country and civilized Europe has caused
+thousands of people to abandon the use of flesh foods, and the natural
+substitute therefor is nuts.</p>
+
+<p>The pecan nut, which has been considered in the South for many decades
+as a wild, prodigal growth of no great importance, is now being
+cultivated, harvested and husbanded as one of the most profitable, as
+well as one of the most important, articles of food grown in that balmy
+clime.</p>
+
+<p>The Agricultural Department of our national government has just
+published a pamphlet on the subject of budding and growing the pecan.
+Pecan orchards are being planted in various localities in the South,
+and several States have adopted measures to encourage this industry.
+During the next few years this movement will undoubtedly receive the
+attention it has so long merited. It looks as though within the next
+few years we might see the boundless plains of Texas converted into
+pecan orchards instead of cattle ranches. It looks as though in the
+near future we might see great pecan shelling mills instead of the
+slaughter <span class="pagenum" id="Page_91">[Pg 91]</span>house. The food elements necessary to sustain life are
+probably better proportioned in the pecan than in any other nut known.
+There are over fifty varieties of this splendid nut now grown in the
+Southern States.</p>
+
+<p>In any large market can be found from fifteen to eighteen different
+kinds of nuts, all of which possess very superior life-giving
+properties.</p>
+
+<p>Nuts are especially to be recommended as an article of food, owing
+to the fact that they have not yet been very much contaminated by
+the cook stove. The lowly peanut, which has hitherto been considered
+worthy of no place on the American table, possesses most excellent food
+properties, equal to some and superior to many of the more expensive
+varieties.</p>
+
+<p>Nuts should be thoroughly masticated. They should be reduced by the
+teeth to a perfect emulsion before entering the stomach, and not more
+than two ounces eaten at a meal. Two ounces of pure fat is enough
+to supply the demands of a normal body for twenty-four hours. By
+consulting our table on nuts, a correct idea can be gained as to the
+quantity of each variety that should be consumed each day. Almonds,
+peanuts and Brazil nuts should be blanched—that is, the inner covering
+should be removed before eating.</p>
+
+<p>It is amazing to think of the kind of food that <span class="pagenum" id="Page_92">[Pg 92]</span>alleged civilized
+people subsist upon, when nature spreads before them its vast fields
+and stores of fruits and nuts that have waved to and fro in the
+pure air and sunshine, that have drawn their substances from old
+Mother Earth and filtered them through a hundred feet of pure white
+wood—life-giving substances that have responded to the warm embraces
+of summer and spring—substances that have fed the swelling bud,
+burst it into bloom, and filled it with fragrance and honey, sweet as
+Araby’s fabled rose—foods born from the fecund womb of Mother Earth,
+fed on the fragrance and wrapped in the many-hued swaddling clothes of
+odorous blossoms, and rocked by every pure and passing breeze in the
+life-giving cradle of summer and spring, and nursed to maturity at the
+breast of maternal nature and cooked by the fires of the eternal sun.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_93">[Pg 93]</span></p>
+
+
+  <h2 class="nobreak" id="FRUITS">
+    FRUITS.
+  </h2>
+</div>
+
+
+<p>In subsisting upon elementary foods, fruits constitute the second most
+important article of diet. They occupy a most conspicuous place in the
+needs of the human body.</p>
+
+<p>The succulent class, such as apples, oranges, grapes, peaches, plums,
+pineapples, and all the juicy berries, possess great germicidal
+properties, in addition to their value as food. They seem to be
+designed by nature to destroy pathogenic bacteria in other foods while
+giving to the body their own nutrition.</p>
+
+<p>It would astonish the average omnivorous Englishman or American to
+know what magnificent specimens of manhood are built almost entirely
+from fruits in some of the South Sea Islands. According to the most
+authentic history of man, fruits were undoubtedly his first and
+primitive diet. Primitive man was active, nimble and agile. Fruits left
+no deposits in his veins and arteries to age and stiffen them. Fruits
+made for him pure blood, and breathing the open air kept it pure. <span class="pagenum" id="Page_94">[Pg 94]</span>His
+surplus energy demanded activity which kept the pure blood surging
+through his veins. Long life, superior power and endurance were the
+results.</p>
+
+<p>It is a hopeful sign, however, for the future health and longevity of
+our race that the demand for and consumption of fruits are rapidly
+increasing.</p>
+
+<p>Each distinct genera of fruit has a specific effect or office to
+perform in the human body. Oranges, while possessing about the same
+food value as milk, acts directly upon and stimulates the activity of
+the liver, while apples are the best remedy known for that “dark brown”
+taste so often experienced next morning after the course dinner.</p>
+
+<p>The best thing to do with an elegant course dinner late in the evening
+is to leave it on the table; but insomuch as the appetite is generally
+our complete master and law giver, we know this will not be done.
+Therefore, the next best thing to do after such a debauch is to make an
+entire breakfast of tart apples, thoroughly masticated.</p>
+
+<p>The juice of the pineapple, which contains much hydrochloric acid, is
+among the best remedies known for diphtheria. When this disease first
+makes its appearance, if the juice of well-ripened pineapples be given
+freely to the patient it will not only destroy diphtheria germs, but
+will <span class="pagenum" id="Page_95">[Pg 95]</span>stimulate activity of the excretory organs, which is an action
+always desired in such cases.</p>
+
+<p>The banana will supply the body with all the elements of nourishment
+that is obtained from cereals. Many cases of chronic stomach disorder
+have been permanently cured under the direction of the authors by
+eliminating wholly all cooked cereals and breads of every description
+and substituting therefor the simple diet of very ripe bananas.</p>
+
+<p>It is believed by many people who are very fond of fruits that bananas
+do not agree with them. Close observation will show in every instance
+that this condition is the result of other things with which the fruit
+is mixed in the stomach and the trouble can be overcome by making
+an entire meal occasionally on fruits and nuts or fruit alone. The
+juice of strawberries, blackberries, raspberries and dewberries is
+very delicious and healthful. When it is pressed out and the refuse
+discarded there is no better food in the fruit family. But the large
+amount of seeds these berries contain, which are very hard and entirely
+insoluble, produces in many people violent irritation of the mucous
+membranes of the intestinal tract which manifests itself in many
+harmful ways.</p>
+
+<p>Grape fruit contains many very pronounced and valuable medicinal
+properties. It is a natural <span class="pagenum" id="Page_96">[Pg 96]</span>antidote for biliousness when taken
+naturally, but the practice of eating it with sugar counteracts almost
+entirely its medicinal value, as the consumption of cane sugar is one
+of the causes of torpidity of the liver. Therefore, in taking sugar
+with grape fruit you are working one agency against another. Like nuts,
+the most desirable feature about fruits is that they are not an article
+commonly considered necessary to be cooked. Of course, the cook has
+undertaken in many ways to improve them by the application of his art,
+but up to date has been unsuccessful, as is evidenced by the fact that
+nearly all fruits are used in their natural or elementary state.</p>
+
+<p>In living upon uncooked foods we must necessarily depend very largely
+upon fruits and nuts, but we should exercise judgment, patience and
+toleration. We must remember that we often suffered for our wrong
+eating, and accommodating nature may have partially adjusted our
+bodies to these incorrect habits. Therefore, when correct methods of
+eating are employed, the wrong must be undone and overcome, and the
+stomach sometimes rebels against the change. However, the body will
+adjust itself much quicker to the right than the wrong, and when the
+adjustment is once made and the natural dietetic law obeyed, perfect
+health, strength, endurance and vitality are the inevitable results.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_97">[Pg 97]</span></p>
+
+
+  <h2 class="nobreak" id="CEREALS">
+    CEREALS.
+  </h2>
+</div>
+
+
+<p>The literary fabric of the ancient world has been woven from a warp of
+fiction and a woof of fact. When we turn to it we find the beautiful,
+the poetic, the absurd and the true so mixed together that scholars of
+every nation regard their separation as worthy of their most profound
+thought.</p>
+
+<p>It was from this confusion that the word “cereal” came. Ceres was
+a goddess worshipped by the ancient Romans. She occupies a most
+conspicuous place in the beautiful myths that adorn the classic
+literature of those ancient peoples. She was considered the head of the
+Agricultural Department. Her special duty was to sit on fleecy clouds
+and pour from the hollow of her mythical hand floods of sunshine and
+showers of rain over the grainfields of the Cæsars. Therefore, all
+grains grouped together were called cereals.</p>
+
+<p>These articles were first used only when in a green or soft state—that
+is, from the time the <span class="pagenum" id="Page_98">[Pg 98]</span>grains began to form in a milky condition until
+they ripened and become so hard as to hazard the integrity of the
+teeth. Later they were soaked in water to soften them, and then in warm
+water, which saved time and facilitated the work of preparation. This
+custom evolved into the use of hot water, then hotter water, until
+boiling or the present method of cooking resulted.</p>
+
+<p>In order to facilitate and lighten the labor in the preparation of
+cereals, they were pounded, crushed and broken, which custom very
+naturally evolved into the modern grinding and bolting mill. When
+cereals are in a milky state before they become hardened, before nature
+throws around them an envelope of cellulose for their protection, they
+are easy of digestion, and are excellent food. But when they have
+become thoroughly ripened and hardened, each molecule of starch, of
+which they are so largely composed, is enclosed in another envelope
+which is almost impervious to the digestive fluids.</p>
+
+<p>It has been shown by modern research that cooking does not break up
+this covering. The modern methods of grinding and cooking cereals
+render mastication unnecessary as far as pulverizing them is concerned.
+Therefore, they pass the taste-buds under false pretenses; they deprive
+them of their rights; they do not have time to perform <span class="pagenum" id="Page_99">[Pg 99]</span>their duties,
+hence they do not pour into the mouth the amount of saliva necessary to
+perform the first step in digestion.</p>
+
+<p>Soft, mushy foods are also responsible for the woeful decay of teeth,
+which is such a conspicuous mark of civilized man. Nature will not keep
+alive or produce, generation after generation, any part of the anatomy
+that is not used. Her system of economy is perfect.</p>
+
+<p>When cereals are taken in their natural state, or not too completely
+pulverized, so that the teeth may be employed in their final and
+complete grinding, they constitute a valuable food for a normal,
+healthy person. This would also be better for the teeth, and make
+cereal substances much easier to digest and more thoroughly convertible
+into energy. Under the present dietetic régime, in which cereals are
+regarded as the staff of life, it is safe to say that more than fifty
+per cent. of all stomach disorders are caused by undigested cereal
+starch.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_100"></a><a id="Page_101"></a>[Pg 101]</span></p>
+
+
+  <h2 class="nobreak" id="VEGETABLES">
+    VEGETABLES.
+  </h2>
+</div>
+
+
+<p>The word “vegetable,” in its broadest sense, is used to describe
+everything of an herbaceous character,—everything in plant life, not
+merely food products.</p>
+
+<p>When we consider only that portion which is used to support animal
+life, its meaning becomes much narrowed. When we consider that portion
+used as food by <em>man</em>, it is more narrowed still. But when we
+come to consider that which is or can be used in an uncooked state, it
+becomes more limited still.</p>
+
+<p>Some very high authorities claim that vegetables are wholly unnecessary
+in the sustenance of the human body, but experience has led us to the
+conclusion that those containing much chlorophyl, such as lettuce,
+cabbage, celery, spinach, parsley, onions, watercress, dandelion, etc.,
+are very necessary and valuable articles of food, and many vegetables
+that can be taken in an uncooked <span class="pagenum" id="Page_102">[Pg 102]</span>form are found to be very rich in the
+organic salts so essential to the maintenance of health.</p>
+
+<p>In the selection of foods, one of the safest rules to be governed by is
+that all articles that can be used in their natural condition, as they
+are handed to us by Mother Nature, if they do not offend the sense of
+taste and smell, are good food, and, on the contrary, all articles that
+have to be ground, mixed, fixed, cooked, greased, mushed and mussed up,
+are not only unnecessary, but are not good foods.</p>
+
+<p>Aside from the fact that the adoption of uncooked foods will produce
+the highest form of physical, mental and moral health, its next
+most important office is to do away with the enormous labor and
+complications in the preparation of foods.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_103">[Pg 103]</span></p>
+
+
+  <h2 class="nobreak" id="BREAD-FERMENTATION">
+    BREAD—FERMENTATION.
+  </h2>
+</div>
+
+
+<p>In considering the adoption of uncooked foods in the household, bread
+becomes the most serious problem with which the housewife has to
+deal. It has become one of the most important articles of food, and
+is deserving of the most serious consideration here, because of the
+fact that in the process of making, fermentation, one of the most
+deleterious processes known in the culinary art, is introduced.</p>
+
+<p>The evils which follow the cooking or super-heating of all other
+articles of food cease with their cooking, which consist principally
+in lessening their food value. But bread, the so-called staff of life,
+is not only subjected to the devitalizing process of baking, but is
+infected with a germ that converts a large amount of the nutritive
+value of the grain into carbon dioxide poison.</p>
+
+<p>The first step in nature’s process of disintegration—that is, the
+changing of matter back into its original elements, is fermentation.
+When foods ferment in the stomach, it is because too much has been
+eaten, or that combinations have been <span class="pagenum" id="Page_104">[Pg 104]</span>put together, the chemical
+properties of which act with violence, one upon the other. The stomach
+being unable to dispose of the burden, nature, in her kindness, aids
+in its disposition by an attempt at disintegration by fermentation or
+decay.</p>
+
+<p>From the standpoint of him who knows the Laws that govern Health, it
+is indeed amazing to contemplate the means men and women have employed
+to harm themselves—to shorten their lives—to change their mental
+condition from happiness to unhappiness.</p>
+
+<p>One of the quickest known methods for the accomplishment of these ends
+is the use of fermented foods. As an instrument for making disease,
+indigestion, irritation of the mucous membranes, nervousness, and
+troubles of all sorts in all the intestinal machinery, it is the most
+effective and successful thing ever employed.</p>
+
+<p>People seem not to be content with subjecting their foods to a powerful
+heat and robbing them of their original elements—devitalizing them,
+changing their life-giving carbon into carbonic acid gas—changing the
+starch into dextrine, etc. But to make sure they are thoroughly unfit
+for use introduce yeast germs into dough and allow it to stand over
+night in a nice, warm, comfortable place, so as to be certain that the
+few germs will <span class="pagenum" id="Page_105">[Pg 105]</span>multiply themselves into millions and billions more.</p>
+
+<p>We do not wish to spoil the reader’s appetite for fermented bread;
+but since we are discussing the subject, let us tell the truth about
+it. Bread rises when infected with the yeast germ, because millions
+of these little worms have been born and have died, and from their
+dead and decaying bodies there arises a gas just as it does from the
+dead body of a hog, or any other animal. This gas being confined in
+the dough, expands, and the whole mass rises. It is at this particular
+point that it becomes fit for baking—fit for <em>human food</em>.
+Think of it! It is at this point that it is supposed to be the proper
+material out of which to make the best quality of flesh and blood. It
+looks incredible, indeed, that such a process has found favor all these
+years among a sane, sensible and civilized people.</p>
+
+<p>In reference to fermentation, Dr. E. P. Miller, an eminent authority
+on the subject, writes: “Fermentation passes through three different
+stages or processes. In the first one, yeast fermentation converts
+starch and sugar into yeast germs, and during the process carbon
+dioxide poison and alcohol are developed.</p>
+
+<p>“In the second, acetic fermentation changes the alcohol and other
+substances containing it into acetic acid or vinegar.</p>
+
+<p><span class="pagenum" id="Page_106">[Pg 106]</span></p>
+
+<p>“The third stage is putrefaction, by which the decomposition of food
+substances containing nitrogen, such as albumen, gluten, casein, etc.,
+takes place by being converted into dead and putrid matter. Digestion
+is not fermentation and the digestive fluids are not ferments, as has
+long been supposed. Digestion is a physiological process, and hence
+should not be considered as any part of the normal digestive acts.</p>
+
+<p>“Fermentation does not exist in any portion of the alimentary canal
+under healthy conditions. The difference between digestion and
+fermentation is the difference between taking nutritive material,
+foods, and converting them into living tissue, as takes place under
+the true digestive process, or taking these nutritive materials, as is
+done by the yeast germ, and starting them on the way to destruction,
+putrefaction and death.</p>
+
+<p>“One is a process by which nutritive material is used for the support
+and maintenance of life. The other takes nutritious material and
+converts it into death—starts it on the way to corruption. The one is
+health-giving and life-maintaining, the other is disease-producing and
+death-dealing.”</p>
+
+<p>The process of fermenting bread is exactly the same as that which is
+carried on in the vat for making beer, or through which the grain
+passes in making whiskey and through which fruit passes <span class="pagenum" id="Page_107">[Pg 107]</span>in making
+brandies and wines. It creates in the human organism the same set of
+conditions that is created in the production of nearly all intoxicating
+beverages; therefore, what seems to be the natural appetite for
+intoxicants is a false cry of perverted nature first created and set in
+motion by what we are pleased to call the staff of life—<em>fermented
+bread</em>.</p>
+
+<p>The temperance people would do well to go into their laboratories and
+study causes instead of spending so much nervo-mental force in dealing
+with effects. They would be entitled to the profoundest respect of the
+thinking world if they would solve the question of why people desire
+intoxicants, instead of trying to close a few rum-shops by calling on
+the police.</p>
+
+<p>No man or woman who will live for six months on pure, clean, uncooked
+foods can possibly keep alive an appetite for stimulants or narcotics.
+From this rule there is absolutely no variance. There can be no room
+in the human body, a body made of nature’s unchanged foods, for such
+foreign elements as tobacco and rum.</p>
+
+<blockquote>
+<p>Note:—Fermented bread has come into such general use and occupies
+such an important position in modern cookery that we feel justified
+in digressing in this one instance and giving a recipe for a pure,
+unfermented wheat bread. See recipes.</p>
+</blockquote>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_108"></a><a id="Page_109"></a>[Pg 109]</span></p>
+
+
+  <h2 class="nobreak" id="CONDIMENTS">
+    CONDIMENTS.
+  </h2>
+</div>
+
+
+<p>The use of condiments must have originated in the desire to supply
+something that was missing in the taste of cooked foods, and it is
+undoubtedly true that in the process of cooking the nature of many
+food products becomes so changed that they taste flat and insipid. For
+instance, a sweet turnip is tasty and liked by many in its raw state,
+but when it is cooked it seems to need salt or something to give it
+flavor and life.</p>
+
+<p>In boiling or cooking in heated water the mineral elements are
+dissolved and lost in the water which is thrown away, and so we try to
+restore to them that which we have destroyed. But our efforts are vain.
+No condiment has ever been devised which would restore a lost flavor or
+the elements that have been destroyed.</p>
+
+<p>In the use of elementary foods all of this is avoided, and the demand
+or desire for condiments is entirely overcome.</p>
+
+<p><span class="pagenum" id="Page_110">[Pg 110]</span></p>
+
+<p>Many people go through the world and eat three meals a day until they
+have marked off their three score years and ten, and never know the
+real taste of the commonest article of food. The use of condiments, the
+pouring of some mixed-up mess of something over foods just before we
+eat them, in the vain hope of making them better, seems to be a sort
+of weird superstition. It seems to have become a kind of unaccountable
+insanity.</p>
+
+<p>Of all the errors and stupid blunders that people have made in
+their foolish effort to fix up foods, the condiment habit has the
+least excuse for existence. Think of taking a pure article of food
+and pouring over it a muddy colored liquid that was made somewhere
+in Europe out of—well, here we are compelled to call a halt. The
+imagination fails, and if it did not, language would.</p>
+
+<p>Most individuals in polite society are extremely careful about their
+persons. Their dress must fit just so, it must be made of certain
+choice material, the linen must be spotless, the colors with which
+they bedeck themselves must harmonize. They are extremely careful
+about their companionship. Their house must face a certain way and the
+furnishings must be just right. They are very cautious about what they
+say. They are very jealous of their opinions. They select with much
+care their language. They will not venture out in <span class="pagenum" id="Page_111">[Pg 111]</span>threatening weather.
+They restrict themselves in every conceivable useless thing. They put
+the chain upon nearly all their liberties, and try hard sometimes to
+manacle the liberty of others.</p>
+
+<p>But these same wise people will sit in a fashionable café and dine upon
+an undrawn, cold-storage turkey that has been a year dead, and pour
+over its ancient flesh a tar-colored fluid that has been upon the shelf
+of a grocer several years—until it has reached that limit of delicious
+decay suggested by the green, slimy mildew in Roquefort cheese.</p>
+
+<p>All condiments, especially stock sauces and dressings, vinegar,
+mustards, and such things, possess absolutely no constructive property,
+but all of them possess to a very large degree the elements of decay
+and destruction. The great increase in stomach and intestinal diseases
+referred to by the best medical authorities in the country is very
+largely due to the habit of using condiments.</p>
+
+<p>The use of condiments is followed by two very pronounced evils:
+First, they cause fermentation of foods, and irritation of the mucous
+membranes of the stomach, which excites a false appetite and causes
+overeating—the origin of a great many stomach ills.</p>
+
+<p>Second, they deprive the taste-buds of their <span class="pagenum" id="Page_112">[Pg 112]</span>rights, thus lessening
+the desire for perfect mastication.</p>
+
+<p>One of the first steps in adopting a reform or hygienic dietary is to
+eliminate from the bill of fare all condiments, hot sauces, and such
+stuff. Remember their origin was not very respectable. They seem to
+have been created for the purpose of covering up something which we
+instinctively regard as unclean.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_113">[Pg 113]</span></p>
+
+
+  <h2 class="nobreak" id="HOW_TO_EAT">
+    HOW TO EAT.
+  </h2>
+</div>
+
+
+<p>To the average individual who eats everything in sight, who accepts
+as correct anything that is jumbled together and dished up by cunning
+Chinamen, greasy Africans and uneducated foreigners, knowing as little
+of the chemistry of foods and their nutritive value as they do about
+the inhabitants of Sirius, this title will be amusing.</p>
+
+<p>They will no doubt regard it as presuming upon their intelligence. They
+will expect to see on the next page instructions as to how to draw
+their breath, though the fact is that but few people know how to do
+either. The majority use about one-third of their lung capacity and eat
+with less intelligence than a cornfield goose.</p>
+
+<p>There are several thousand taste-buds called “papillæ” on the top and
+root of the tongue. There are six groups of salivary glands that work
+in harmony and in pairs. The two largest groups are called the parotid
+glands. They are located in front of the ears on each side of the mouth.</p>
+
+<p><span class="pagenum" id="Page_114">[Pg 114]</span></p>
+
+<p>When the mouth receives food that is approved by the taste-buds each
+motion of the jaw in mastication pumps out of these glands small
+particles of saliva which pour it into the mouth.</p>
+
+<p>The most delicious thing to the taste, therefore, is that thing which
+will exercise—put into operation or call into activity the greatest
+number of these tasters. Therefore, the combining or mixing of foods in
+the mouth becomes not only of paramount importance, but the principal
+factor in digestion, and in the enjoyment of what we eat.</p>
+
+<p>One article of food may call into use but one set of tasters, while
+two or three articles whose properties chemically agree, may put into
+use the entire six groups. Hence the logical place to mix and make
+combinations of food is in the mouth. It is the crucible in which
+everything that goes into the stomach should be tested and prepared,
+for the obvious reason that the taste-buds occupy the very important
+position of being the police of the stomach. If they have not been
+perverted, and abused, they will stand ever on guard to see that
+nothing goes into that strange factory without protest except that
+which will make good blood, muscle, bone and brain.</p>
+
+<p>They will perform this service for us perfectly if we train and treat
+them decently; but if we abuse and pervert these delicate organs by
+heaping <span class="pagenum" id="Page_115">[Pg 115]</span>upon them and forcing them to accept stimulating, irritating
+and unnatural things, they cease to perform their functions, and
+sullenly accept almost anything we choose to load upon them.</p>
+
+<p>Luigi Cornaro was a Venetian nobleman and philosopher. He became a
+physical wreck at 40. He ceased philosophizing about ethics and such
+things and decided to ascertain <em>why</em>.</p>
+
+<p>He very soon solved the problem. It was over-eating. He began by
+restricting himself to 12 ounces of solid food per day. As he advanced
+in age he still further reduced his daily ration, until he partook of
+only one egg a day, in addition to a very little wine and water.</p>
+
+<p>After adhering to this custom for many years and enjoying perfect
+health, he one day partook of two ounces of solid food, an experiment
+which nearly cost him his life. Some of his best works were written
+between the ages of 86 and 95. He lived to be 103 years old, while the
+best medicine men of his day told him at 40 that he could never reach
+the age of 50.</p>
+
+<p>In subsisting wholly upon uncooked food, the natural tendency is for
+all the organs that are employed in converting food into energy to
+become normal, and make no demands except those required by nature.
+They require more mastication, which is nature’s greatest guard against
+over-eating; <span class="pagenum" id="Page_116">[Pg 116]</span>but until the system adjusts itself to the new régime, it
+is best to partake of only about half the quantity one would eat were
+the foods cooked, but masticate them twice or three times as long.</p>
+
+<p>If people would masticate their food until it ceased to taste, removing
+from the mouth the residue, if any, and involuntarily swallowing the
+liquid (soup) therefrom, it would quadruple the pleasure of eating
+and eliminate forever from the catalogue of human ills indigestion,
+constipation and overeating.</p>
+
+<p>In commencing the use of uncooked foods, one must not fail to remember
+that the taste and appetite so long fed on fired and devitalized foods
+must be reckoned with. If they accept the new diet, all is well; but
+should they rebel, give them some of the old charcoal and ashes now and
+then. But give them plenty of live, vital foods again, and they will
+soon accept them. Then will one begin to live in a new world.</p>
+
+<p>Until taste and hunger are sufficiently well trained to demand such
+food as the system needs, it is well to employ our learning to aid
+them. We should avoid the continuous use of such things as contain
+similar nutritive elements, that is to say, we should not eat too much
+of any one thing. We should acquaint ourselves with the composition
+of <span class="pagenum" id="Page_117">[Pg 117]</span>the leading articles of diet, which will enable us to select
+intelligently our daily menu until abnormal appetite is changed to
+natural hunger.</p>
+
+<p>No greater question can possibly command the thoughts of people than
+the study of nature’s infallible laws of feeding. When the proper
+energy and vitality are given to the body by correct food a certain
+amount of motion becomes imperative. We would not need to take lessons
+in physical culture. We would be forced to obey the demands of the
+body, thus sending to the lungs an extra amount of blood, which would
+cause deep breathing, or extra oxidation of waste matter.</p>
+
+<p>Therefore, if the great natural law of feeding was obeyed, we would
+instinctively carry out the laws of motion and breathing, which would
+give us not only perpetual insurance against disease, but emblazon the
+way to perfect health.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_118"></a><a id="Page_119"></a>[Pg 119]</span></p>
+
+
+  <h2 class="nobreak" id="MASTICATION">
+    MASTICATION.
+  </h2>
+</div>
+
+
+<p>The stomach has no teeth. Teeth were the product of necessity. They
+were placed in the mouth by nature for the specific purpose of
+emulsifying food, so that it could be absorbed by the body. This
+process we call digestion.</p>
+
+<p>Food that is not thoroughly pulverized by mastication must be reduced
+to solution by the stomach and the other digestive organs. If it be
+such material as the gastric juice will not dissolve, then it must be
+disposed of by disintegration, which starts with fermentation. This is
+the genesis of nearly all indigestion and intestinal disorders.</p>
+
+<p>Fermentation changes food from a life-<em>giving</em> to a
+life-<em>destroying</em> substance. It generates a poisonous gas which is
+absorbed by the system and which preys upon the red corpuscles of the
+blood, lowering the vitality of every organ of the body.</p>
+
+<p>This is only one of the many evils that result <span class="pagenum" id="Page_120">[Pg 120]</span>from imperfect
+mastication. A whole book could be written and the subject not
+exhausted—in fact, a very admirable work has been written by Mr.
+Horace Fletcher called “The A B Z of Our Own Nutrition,” devoted almost
+entirely to the subject of mastication. Under the heading of “Some
+Pertinent Questions” he suggests that the reader interrogate himself as
+follows: “Were I an iron and steel automobile instead of a flesh and
+blood automobile, which I really am, could I get a license for myself
+as a chauffeur to run myself with safety, based upon my knowledge of my
+own mechanism and the theory and development of my powers?”</p>
+
+<p>Nature refuses to create and keep healthful any part of the anatomy or
+member of the body which is not used. Allow the arm to rest in a sling
+for a few months, and nature will cease to feed it, and it will become
+feeble, emaciated and almost useless.</p>
+
+<p>Nature is a perfect economist. If the teeth are not used, she will
+refuse to keep them in repair; she will allow them to decay. She
+presumes that you do not need them because you have refused to put them
+to that use for which they were created. So long as people subsist upon
+soft, cooked, mushy foods, they cannot expect to have good teeth. This
+is one of the greatest arguments against the <span class="pagenum" id="Page_121">[Pg 121]</span>baneful habit of cooking
+and in favor of elementary foods.</p>
+
+<p>Nature produces no food that should be swallowed without mastication,
+when eaten in its elementary state. She produces no soup trees, gravy
+vines, mush plants or cook stoves. Elementary food must be masticated.
+Thorough mastication will develop numerous flavors in foods that are a
+revelation in enjoyment to those who live upon them.</p>
+
+<p>The majority of people cheat and dull the keenest sense of taste and
+defeat the primary purposes of nature by doing as others do, viz.:
+yielding to their hurried environment. The most delicious flavors of
+foods are developed by long mastication, which gives the saliva time
+enough to act upon their chemical properties and begin the process of
+changing and digesting them.</p>
+
+<p>For instance, the changing of starch into dextrine and grape sugar is
+the first process of digestion; if done by mastication it develops a
+most delicious taste. If this most important function is not performed
+in the mouth by the act of mastication, the taste-buds are not only
+robbed of their rights, but extra labor is put upon the stomach, and
+the process of digestion much retarded and made more difficult.</p>
+
+<p>Perfect mastication is the surest means of <span class="pagenum" id="Page_122">[Pg 122]</span>avoiding the habit of
+over-eating, which is so disastrous to the health and so common among
+civilized people. Every pennyweight of food taken into the stomach more
+than is necessary becomes at once a leaden load upon the body. It is
+converted into a poison. It so over-burdens the excretory organs that
+they become torpid and diseased and Bright’s disease, constipation, and
+the long train of evils that follow are the result.</p>
+
+<p>Not long since, we dined with some friends whose knowledge of the
+culinary art was very highly developed. From memory we made an
+inventory of the quantity of food consumed by one of the most advanced
+disciples of French cookery; and according to our best calculations if
+the same quantity of material had been eaten in its elementary state
+and thoroughly masticated it would have taken about thirty-one hours’
+continuous chewing to have disposed of the cargo.</p>
+
+<p>The only excuse nature offers to man for creating him is that she gives
+him liberty and the means of securing his happiness and contentment.
+Yet nearly everything he does with reference to his physical structure
+seems to be especially designed to defeat this purpose.</p>
+
+<p>There is a great deal of pleasure to be gained from eating, but
+when our highly civilized man comes to perform this very important
+function, he <span class="pagenum" id="Page_123">[Pg 123]</span>shovels in the provender with one hand while he makes
+out a mortgage or figures per cent. with the other. The result is that
+he gets no happiness from the mortgage or per cent., but a great deal
+of unhappiness from the provender; therefore, at the age of forty the
+majority of men stand dejected and defeated, while half the amount of
+study bestowed upon themselves and the inexorable laws of nature that
+they have given to the foibles of fashion or the fight for food would
+have brought health and abundant vitality up to and even beyond the
+century mark.</p>
+
+<p>Old age is the most valuable period of life. When the strife and chase
+is ended we stand before our fellows with accumulated knowledge, with
+no ambition to serve except the common good, which should be given to
+the world in exchange for what Mother Nature has given to us.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_124"></a><a id="Page_125"></a>[Pg 125]</span></p>
+
+
+  <h2 class="nobreak" id="FEEDING_CHILDREN">
+    FEEDING CHILDREN.
+  </h2>
+</div>
+
+
+<p>The first year of the baby’s existence is the most trying and hazardous
+period of its life. The frightful fatality among children the first
+year after birth furnishes ample evidence that something is wrong. The
+average mother or nurse knows but little about the few simple laws that
+nature has framed to govern infant life. The greatest of all errors are
+made in reference to feeding. The nurse or mother seems to think that
+the least outcry or expression of disturbance is a demand or evidence
+that baby must be fed, and straightway the place is searched for
+something—something <em>sweet</em>—anything that will temporarily give
+employment or divert the mind of the child from its trouble, while in
+the great majority of cases it is caused by too much or the wrong kind
+of food being given.</p>
+
+<p>For the first twelve months, or until all the molar teeth have
+appeared, a child should take <span class="pagenum" id="Page_126">[Pg 126]</span>nothing but liquid food. Mother’s milk
+if possible. If this cannot be supplied, then whole, unsterilized cow’s
+milk is the best substitute. The practice of boiling or sterilizing
+milk is positively mischievous. This subject is treated at some length
+in our chapter on milk.</p>
+
+<p>Dried or powdered milk and all kinds of “infant foods” should be
+religiously avoided. Putting milk through the drying process destroys
+the cellular tissues of the fat globules, and the butter fat is set
+free and becomes very difficult of digestion. Every mother should read
+Dr. Fischer’s “Infant Feeding,” which treats this subject at great
+length in the most frank and scientific manner. Dr. Fischer gives the
+analysis of “Nestle’s Food,” which he terms “a farinaceous, dried milk
+food.” He shows that this food has not quite one-sixth the amount of
+fat, and only one-third the amount of proteids that is to be found
+in mother’s milk. Over one-half of the proteid matter has been made
+insoluble by the drying process. Dr. Fischer refers to “Horlick’s
+Malted Milk” and a preparation called “Milkine,” both of which he
+shows to be about the same in food value or more properly speaking, in
+<em>lack</em> of food value as that of “Nestle’s.”</p>
+
+<p>By the exercise of reasonable thought and intelligence a child might be
+raised without ever <span class="pagenum" id="Page_127">[Pg 127]</span>giving but few expressions or cries of disturbance
+or illness. To begin with, the mother-to-be should surround herself
+only with that which is the most pleasant and agreeable. Her diet
+should be selected with great care. It should not be composed of too
+much calcareous matter or starchy foods such as cereals, potatoes and
+legumes which go to construct bone and cartilage. Moderate exercise
+and deep breathing should be the most conspicuous part of the daily
+duties. She should read the best books, write and compose the best
+literature of which her mind is capable, she should endeavor to create
+something, think the best and loftiest thoughts, hear the best music,
+look upon the best works of art, and commune closely with nature in
+all its solemnity, poetry and grandeur. This will endow her child with
+a vivid and active imagination without which no great thing has ever
+been accomplished. She should live as near as possible in the æsthetic
+and keep her thoughts as near as possible to the domain of ethics.
+She should endeavor to be all that she would have her child become in
+character. If the unsatisfied want of a strawberry will in some strange
+way, through the mind, leave its impression upon the body of her child,
+how much more certain are the higher, nobler, grander thoughts <span class="pagenum" id="Page_128">[Pg 128]</span>to
+leave their indelible impression upon the embryotic mind and heart.</p>
+
+<p>When baby comes, the first thing done is to bundle it up in three feet
+of foolish rags, putting its little limbs in a strait-jacket, depriving
+it of its liberty and right to exercise which nature so strenuously
+demands. When it is taken out into the air it is bundled and wrapped
+and rolled into more and more wool, caps and cloaks, the air only being
+allowed to touch a part of its face. It is propped up with pillows,
+and when its little spine begins to ache and curve from the unnatural
+weight it bears and it cries and weeps in anguish, telling in the
+only language it has learned of the pain affectionate ignorance is
+inflicting, it is given a dose of Lydia Killem’s Soothing Syrup, until
+from the effect of the powerful drug and sheer exhaustion it falls into
+slumber awakening only to suffer the same torture inflicted in the
+same way again and again, day after day, until from want of natural
+nourishment, fresh air, sunshine and exercise, its cheeks grow pale
+and wan, its vitality is lowered from week to week, and it passes into
+the great unknown from which it has just emerged—passes away like
+a drop of dew that reflected for an hour the prismatic colors of a
+morning sun, and faded forever from those who loved it most. Who is to
+blame? Who is responsible for the tens <span class="pagenum" id="Page_129">[Pg 129]</span>of thousands of little ones who
+come unbidden into a world and are thrust out of it by ignorance and
+stupidity through a veil of sorrow and tears?</p>
+
+<p>Mother’s milk is preferable to all foods for a baby, and upon it often
+depends the question of life or death. Mother’s milk, upon which so
+much depends, necessarily involves the question of the mother’s diet.
+Good milk—good baby food, the thing upon which baby’s health, maybe
+its life, depends, cannot be made out of such things as tea and toast,
+coffee, vinegar, pickles and pastries, gravies and condiments, canned
+foods, greasy meats, fermented bread, wines and beer.</p>
+
+<p>There is no period in life when diet is so important as when it is
+taken second-hand in the form of mother’s milk. The diet of the mother
+should consist of pure, clean, wholesome, nourishing foods such as
+fresh, unsterilized milk, cream, nuts, fresh ripe fruits, fresh green
+vegetables, and newly laid eggs, all of which can be taken without
+cooking, without devitalizing them with fire.</p>
+
+<p>If the above foods are partaken of by the mother, it will stimulate the
+secretions of the breast and purify its contents so that baby ills,
+especially such ailments as “three months’ baby colic,” would never be
+known.</p>
+
+<p>A mother should never nurse her baby when she is in the least
+over-heated or chilled with cold <span class="pagenum" id="Page_130">[Pg 130]</span>or laboring under any great emotion,
+such as grief, sympathy or anger. Fear and anger change the milk of the
+mother to a poison. Children have been thrown into spasms and known to
+die from nursing just after the mother had undergone these conditions.</p>
+
+<p>It is customary to begin feeding children at the age of nine months
+such things as oatmeal, crackers, and white bread. It would be very
+difficult to select anything in the food line more mischievous than
+these articles. They are composed very largely of starch, which the
+infant stomach cannot digest, and none of its intestinal organs can
+assimilate.</p>
+
+<p>The making and selling of penny confections ought to be prohibited
+by law. The man who makes the all-day sucker and other cheap filthy
+candies and confections to give to innocent children for their pennies
+is a criminal, and ought to be deprived of his liberty, and put out
+of business. It is not uncommon for children at the age of ten,
+especially in cities, to be afflicted with well-developed cases of
+acute indigestion, which stunts the growth of both body and brain, from
+the baneful effects of which they never can recover.</p>
+
+<p>It looks incredible indeed that from the great faculties of teachers,
+in no institution of learning in this land has there ever come one
+suggestion—one <span class="pagenum" id="Page_131">[Pg 131]</span>hint, as to what kind of material would make the best
+blood, build the best body and brain. It seems as if the thought would
+sometimes come to these instructors of the youth of the land that the
+brain of the children with which they are so industriously laboring
+depends entirely for its size, quality and activity upon the body,
+and the body depends entirely upon the material out of which it is
+constructed. Some day the professors will begin to think along these
+lines, and the food question will become a part of the school and
+college curriculum.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_132"></a><a id="Page_133"></a>[Pg 133]</span></p>
+
+
+  <h2 class="nobreak" id="FOOD_VALUES_AND_TABLES">
+    FOOD VALUES AND TABLES.
+  </h2>
+</div>
+
+
+<p>The following tables were compiled from analyses made by government
+experts in the Agricultural Department at Washington.</p>
+
+<p>We give a table on flesh foods, not because we endorse or recommend
+them, but because it affords an opportunity of comparison, which is the
+best means of acquiring knowledge:</p>
+
+<p>The superiority of nuts in every life-giving property will be noticed
+at a glance—for instance, the fuel value of pork-sides, the meat which
+contains the greatest amount of fat, and but little else, is only about
+2,500 heat calories per pound, while all the shelled nuts given in the
+table except one show a fuel value in excess of the fattest meat, while
+most of them run above 3,000, or from thirty to fifty per cent. greater
+than meat as a fuel or heat producing article.</p>
+
+<p>The thing, however, that makes nuts such an excellent article of food
+is that their nutritive <span class="pagenum" id="Page_134">[Pg 134]</span>elements are almost perfectly proportioned;
+that is to say, a normal body requires so much water, proteins,
+carbohydrates, mineral salts and fat to sustain it healthfully each
+twenty-four hours, and in nuts these elements are found more correctly
+proportioned according to the requirements of the body than in any
+other article of food known to science:</p>
+
+<table class="autotable">
+<tr class="bt"><th>FLESH FOODS</th><th>Refuse</th><th>Water</th><th>Protein</th><th>Fat</th>
+<th>Carbohydrates</th><th>Ash or Salts Mineral</th><th>Fuel Value per lb.</th></tr>
+<tr class="bt"><td></td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td>
+<td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Calories
+</td></tr><tr class="bt"><td>
+Loin of beef, lean
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 70.8</td><td class="tdr">  24.6 </td><td class="tdr"> 3.7</td><td class="tdr">            </td><td class="tdr">   1.3 </td><td class="tdr">   615</td></tr><tr><td>
+Loin of beef, total</td><td class="tdr"> 23.0 </td><td class="tdr"> 54.6</td><td class="tdr">  18.8 </td><td class="tdr"> 3.0</td><td class="tdr">            </td><td class="tdr">    .9 </td><td class="tdr">   475</td></tr><tr><td>
+Porterhouse steak,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 60.0</td><td class="tdr">  21.9 </td><td class="tdr">20.4</td><td class="tdr">            </td><td class="tdr">   1.0 </td><td class="tdr"> 1.270</td></tr><tr><td>
+Porterhouse steak,
+  total            </td><td class="tdr"> 12.7 </td><td class="tdr"> 52.4</td><td class="tdr">  19.1 </td><td class="tdr">17.9</td><td class="tdr">            </td><td class="tdr">    .8 </td><td class="tdr"> 1.110</td></tr><tr><td>
+Round steak cuts,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 70.0</td><td class="tdr">  21.3 </td><td class="tdr"> 7.9</td><td class="tdr">            </td><td class="tdr">   1.1 </td><td class="tdr">   730</td></tr><tr><td>
+Round steak cuts,
+  total            </td><td class="tdr">  8.1 </td><td class="tdr"> 64.4</td><td class="tdr">  19.5 </td><td class="tdr"> 7.3</td><td class="tdr">            </td><td class="tdr">   1.0 </td><td class="tdr">   670</td></tr><tr class="bt"><td>
+Loin of veal,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 73.3</td><td class="tdr">  20.4 </td><td class="tdr"> 5.6</td><td class="tdr">            </td><td class="tdr">   1.2 </td><td class="tdr">   615</td></tr><tr><td>
+Loin of veal, total</td><td class="tdr"> 22.0 </td><td class="tdr"> 57.1</td><td class="tdr">  15.9 </td><td class="tdr"> 4.4</td><td class="tdr">            </td><td class="tdr">    .9 </td><td class="tdr">   480</td></tr><tr><td>
+Shoulder of veal,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 73.4</td><td class="tdr">  20.7 </td><td class="tdr"> 4.6</td><td class="tdr">            </td><td class="tdr">   1.3 </td><td class="tdr">    580</td></tr><tr><td>
+Shoulder of veal,
+  total            </td><td class="tdr"> 18.3 </td><td class="tdr"> 59.9</td><td class="tdr">  16.9 </td><td class="tdr"> 3.9</td><td class="tdr">            </td><td class="tdr">   1.0 </td><td class="tdr">    480</td></tr><tr><td>
+Leg of lamb,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 63.9</td><td class="tdr">  19.2 </td><td class="tdr">16.5</td><td class="tdr">            </td><td class="tdr">   1.1 </td><td class="tdr">  1.055</td></tr><tr><td>
+Leg of lamb, total </td><td class="tdr"> 17.4 </td><td class="tdr"> 52.9</td><td class="tdr">  15.9 </td><td class="tdr">13.6</td><td class="tdr">            </td><td class="tdr">    .9 </td><td class="tdr">    870</td></tr><tr><td>
+
+<span class="pagenum" id="Page_135">[Pg 135]</span>
+Leg of mutton,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 67.4</td><td class="tdr">  19.8 </td><td class="tdr">12.4</td><td class="tdr">            </td><td class="tdr">   1.1 </td><td class="tdr">    890</td></tr><tr><td>
+Leg of mutton,
+  total            </td><td class="tdr"> 16.8 </td><td class="tdr"> 56.1</td><td class="tdr">  16.5 </td><td class="tdr">10.3</td><td class="tdr">            </td><td class="tdr">    .9 </td><td class="tdr">    740</td></tr><tr class="bt"><td>
+Pork ham,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 60.0</td><td class="tdr">  25.0 </td><td class="tdr">14.4</td><td class="tdr">            </td><td class="tdr">   1.3 </td><td class="tdr">  1.075</td></tr><tr><td>
+Pork ham, total    </td><td class="tdr">   .9 </td><td class="tdr"> 59.4</td><td class="tdr">  24.8 </td><td class="tdr">14.2</td><td class="tdr">            </td><td class="tdr">   1.3 </td><td class="tdr">  1.060</td></tr><tr><td>
+Pork head,
+  edible  portion  </td><td class="tdr">      </td><td class="tdr"> 45.3</td><td class="tdr">  13.4 </td><td class="tdr">41.3</td><td class="tdr">            </td><td class="tdr">    .7 </td><td class="tdr">  1.990</td></tr><tr><td>
+Pork head, total   </td><td class="tdr"> 68.4 </td><td class="tdr"> 13.8</td><td class="tdr">   4.1 </td><td class="tdr">13.8</td><td class="tdr">            </td><td class="tdr">    .2 </td><td class="tdr">    660</td></tr><tr><td>
+Pork loin (chops),
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 52.0</td><td class="tdr">  16.6 </td><td class="tdr">30.1</td><td class="tdr">            </td><td class="tdr">   1.0 </td><td class="tdr">  1.580</td></tr><tr><td>
+Pork loin (chops),
+  total            </td><td class="tdr"> 19.7 </td><td class="tdr"> 41.8</td><td class="tdr">  13.4 </td><td class="tdr">24.2</td><td class="tdr">            </td><td class="tdr">    .8 </td><td class="tdr">  1.270</td></tr><tr><td>
+Pork sides,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 34.4</td><td class="tdr">   9.1 </td><td class="tdr">55.3</td><td class="tdr">            </td><td class="tdr">    .5 </td><td class="tdr">  2.505</td></tr><tr><td>
+Pork sides, total  </td><td class="tdr"> 11.5 </td><td class="tdr"> 30.4</td><td class="tdr">   8.0 </td><td class="tdr">49.0</td><td class="tdr">            </td><td class="tdr">    .5 </td><td class="tdr">  2.215</td></tr><tr class="bt"><td>
+Chicken, broilers,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 74.8</td><td class="tdr">  21.5 </td><td class="tdr"> 2.5</td><td class="tdr">            </td><td class="tdr">   1.1 </td><td class="tdr">    505</td></tr><tr><td>
+Chicken, broilers,
+  total            </td><td class="tdr"> 41.6 </td><td class="tdr"> 43.7</td><td class="tdr">  12.8 </td><td class="tdr"> 1.4</td><td class="tdr">            </td><td class="tdr">    .7 </td><td class="tdr">    295</td></tr><tr class="bt"><td>
+Turkey,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 55.5</td><td class="tdr">  21.1 </td><td class="tdr">22.9</td><td class="tdr">            </td><td class="tdr">   1.0 </td><td class="tdr">  1.360</td></tr><tr><td>
+Turkey, total      </td><td class="tdr"> 22.7 </td><td class="tdr"> 42.4</td><td class="tdr">  16.1 </td><td class="tdr">18.4</td><td class="tdr">            </td><td class="tdr">    .8 </td><td class="tdr">  1.075</td></tr><tr class="bt"><td>
+Black bass,
+ edible portion    </td><td class="tdr">      </td><td class="tdr"> 76.7</td><td class="tdr">  20.6 </td><td class="tdr"> 1.7</td><td class="tdr">            </td><td class="tdr">   1.2 </td><td class="tdr">    455</td></tr><tr><td>
+Black bass, total  </td><td class="tdr"> 54.8 </td><td class="tdr"> 34.6</td><td class="tdr">   9.3 </td><td class="tdr">  .8</td><td class="tdr">            </td><td class="tdr">    .5 </td><td class="tdr">    205</td></tr><tr><td>
+Blue fish,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 78.5</td><td class="tdr">  19.4 </td><td class="tdr"> 1.2</td><td class="tdr">            </td><td class="tdr">   1.3 </td><td class="tdr">    410</td></tr><tr><td>
+Blue fish, total   </td><td class="tdr"> 48.6 </td><td class="tdr"> 40.3</td><td class="tdr">  10.0 </td><td class="tdr">  .6</td><td class="tdr">            </td><td class="tdr">    .7 </td><td class="tdr">    210</td></tr><tr><td>
+Flounder,
+  edible portion   </td><td class="tdr">      </td><td class="tdr"> 84.2</td><td class="tdr">  14.2 </td><td class="tdr">  .6</td><td class="tdr">            </td><td class="tdr">   1.3 </td><td class="tdr">    290</td></tr><tr><td>
+Flounder, total    </td><td class="tdr"> 61.5 </td><td class="tdr"> 32.6</td><td class="tdr">   5.4 </td><td class="tdr">  .3</td><td class="tdr">            </td><td class="tdr">    .5 </td><td class="tdr">    115</td></tr><tr><td>
+Lobsters           </td><td class="tdr">      </td><td class="tdr"> 77.8</td><td class="tdr">  18.1 </td><td class="tdr"> 1.1</td><td class="tdr">      .5    </td><td class="tdr">   2.5 </td><td class="tdr">    390</td></tr><tr><td>
+Oysters            </td><td class="tdr">      </td><td class="tdr"> 83.4</td><td class="tdr">   8.8 </td><td class="tdr"> 2.4</td><td class="tdr">     3.9    </td><td class="tdr">   1.5 </td><td class="tdr">    335</td></tr>
+</table>
+
+<p><span class="pagenum" id="Page_136">[Pg 136]</span></p>
+
+<table class="autotable p2">
+<tr class="bt"><th>DRIED FRUITS</th><th>Water</th><th>Protein</th><th>Fat</th>
+<th>Carbohydrates</th><th>Ash or Salts Mineral</th><th>Fuel Value per lb.</th></tr>
+<tr class="bt"><td></td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td>
+<td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Calories
+</td></tr><tr class="bt"><td>
+Dates           </td><td class="tdr"> 15.4</td><td class="tdr">   2.1 </td><td class="tdr"> 2.8</td><td class="tdr">    78.4    </td><td class="tdr">   1.3 </td><td class="tdr">  1.615</td></tr><tr><td>
+Figs            </td><td class="tdr"> 18.8</td><td class="tdr">   4.3 </td><td class="tdr">  .3</td><td class="tdr">    74.2    </td><td class="tdr">   2.4 </td><td class="tdr">  1.475</td></tr><tr><td>
+Prunes          </td><td class="tdr"> 22.3</td><td class="tdr">   2.1 </td><td class="tdr">    </td><td class="tdr">    73.3    </td><td class="tdr">   2.3 </td><td class="tdr">  1.400</td></tr><tr><td>
+Raisins         </td><td class="tdr"> 14.6</td><td class="tdr">   2.6 </td><td class="tdr"> 3.3</td><td class="tdr">    76.1    </td><td class="tdr">   3.4 </td><td class="tdr">  1.605</td></tr><tr><td>
+Apples          </td><td class="tdr"> 28.1</td><td class="tdr">   1.6 </td><td class="tdr"> 2.2</td><td class="tdr">    66.1    </td><td class="tdr">   2.0 </td><td class="tdr">  1.350</td></tr><tr><td>
+Apricots        </td><td class="tdr"> 29.4</td><td class="tdr">   4.7 </td><td class="tdr"> 1.0</td><td class="tdr">    62.5    </td><td class="tdr">   2.4 </td><td class="tdr">  1.290</td></tr>
+</table>
+
+<table class="autotable p2">
+<tr class="bt"><th>GREEN VEGETABLES</th><th>Water</th><th>Protein</th><th>Fat</th>
+<th>Carbohydrates</th><th>Ash or Salts Mineral</th><th>Fuel Value per lb.</th></tr>
+<tr class="bt"><td></td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td>
+<td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Calories
+</td></tr><tr class="bt"><td>
+Cabbage         </td><td class="tdr"> 91.5</td><td class="tdr">   1.6 </td><td class="tdr">  .3</td><td class="tdr">     5.6    </td><td class="tdr">   1.0 </td><td class="tdr">    145</td></tr><tr><td>
+Celery          </td><td class="tdr"> 94.5</td><td class="tdr">   1.1 </td><td class="tdr">  .1</td><td class="tdr">     3.3    </td><td class="tdr">   1.0 </td><td class="tdr">     85</td></tr><tr><td>
+Sun-cooked corn </td><td class="tdr"> 15.5</td><td class="tdr">  12.5 </td><td class="tdr"> 5.0</td><td class="tdr">    66.0    </td><td class="tdr">   1.0 </td><td class="tdr">  1.150</td></tr><tr><td>
+Cucumbers       </td><td class="tdr"> 95.4</td><td class="tdr">    .8 </td><td class="tdr">  .8</td><td class="tdr">     3.1    </td><td class="tdr">    .5 </td><td class="tdr">     80</td></tr><tr><td>
+Lettuce         </td><td class="tdr"> 94.7</td><td class="tdr">   1.2 </td><td class="tdr">  .3</td><td class="tdr">     2.9    </td><td class="tdr">    .9 </td><td class="tdr">     90</td></tr><tr><td>
+Onions, fresh   </td><td class="tdr"> 87.6</td><td class="tdr">   1.6 </td><td class="tdr">  .3</td><td class="tdr">     9.9    </td><td class="tdr">    .6 </td><td class="tdr">    225</td></tr><tr><td>
+Potatoes, fresh </td><td class="tdr"> 78.3</td><td class="tdr">   2.2 </td><td class="tdr">  .1</td><td class="tdr">    18.4    </td><td class="tdr">   1.0 </td><td class="tdr">    385</td></tr><tr><td>
+Potatoes, sweet </td><td class="tdr"> 69.0</td><td class="tdr">   1.8 </td><td class="tdr">  .7</td><td class="tdr">    27.4    </td><td class="tdr">   1.1 </td><td class="tdr">    570</td></tr><tr><td>
+Radishes        </td><td class="tdr"> 91.8</td><td class="tdr">   1.3 </td><td class="tdr">  .1</td><td class="tdr">     5.8    </td><td class="tdr">   1.0 </td><td class="tdr">    135</td></tr><tr><td>
+Spinach         </td><td class="tdr"> 92.3</td><td class="tdr">   2.1 </td><td class="tdr">  .3</td><td class="tdr">     3.2    </td><td class="tdr">   2.1 </td><td class="tdr">    110</td></tr><tr><td>
+Tomatoes        </td><td class="tdr"> 94.3</td><td class="tdr">    .9 </td><td class="tdr">  .4</td><td class="tdr">     3.9    </td><td class="tdr">    .5 </td><td class="tdr">    105</td></tr><tr><td>
+Turnips         </td><td class="tdr"> 89.6</td><td class="tdr">   1.3 </td><td class="tdr">  .2</td><td class="tdr">     8.1    </td><td class="tdr">    .8 </td><td class="tdr">    185</td></tr><tr><td>
+Artichokes      </td><td class="tdr"> 79.5</td><td class="tdr">   2.6 </td><td class="tdr">  .2</td><td class="tdr">    16.7    </td><td class="tdr">   1.0 </td><td class="tdr">    365</td></tr><tr><td>
+Olives, green   </td><td class="tdr"> 58.0</td><td class="tdr">   1.1 </td><td class="tdr">27.6</td><td class="tdr">    11.6    </td><td class="tdr">   1.7 </td><td class="tdr">  1.400</td></tr><tr><td>
+Olives, ripe    </td><td class="tdr"> 64.7</td><td class="tdr">   1.7 </td><td class="tdr">25.9</td><td class="tdr">     4.3    </td><td class="tdr">   3.4 </td><td class="tdr">  1.205</td></tr>
+</table>
+
+<p><span class="pagenum" id="Page_137">[Pg 137]</span></p>
+
+<table class="autotable p2">
+<tr class="bt"><th>DAIRY PRODUCTS</th><th>Water</th><th>Protein</th><th>Fat</th>
+<th>Carbohydrates</th><th>Ash or Salts Mineral</th><th>Fuel Value per lb.</th></tr>
+<tr class="bt"><td></td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td>
+<td class="tdc">Per Ct.</td><td class="tdc">Calories</td></tr><tr class="bt"><td>
+Eggs            </td><td class="tdr"> 73.7</td><td class="tdr">  13.4 </td><td class="tdr">10.5</td><td class="tdr">            </td><td class="tdr">   1.0 </td><td class="tdr">    720</td></tr><tr><td>
+Butter          </td><td class="tdr"> 11.0</td><td class="tdr">   1.0 </td><td class="tdr">85.0</td><td class="tdr">            </td><td class="tdr">   3.0 </td><td class="tdr">  3.605</td></tr><tr><td>
+Buttermilk      </td><td class="tdr"> 91.0</td><td class="tdr">   3.0 </td><td class="tdr">  .5</td><td class="tdr">     4.8    </td><td class="tdr">    .7 </td><td class="tdr">    165</td></tr><tr><td>
+Cheese, American</td><td class="tdr"> 31.6</td><td class="tdr">  28.8 </td><td class="tdr">35.9</td><td class="tdr">      .3    </td><td class="tdr">   3.4 </td><td class="tdr">  2.055</td></tr><tr><td>
+Cheese, cottage </td><td class="tdr"> 72.0</td><td class="tdr">  20.9 </td><td class="tdr"> 1.0</td><td class="tdr">     4.3    </td><td class="tdr">   1.8 </td><td class="tdr">    510</td></tr><tr><td>
+Cheese, cream   </td><td class="tdr"> 34.2</td><td class="tdr">  25.9 </td><td class="tdr">33.7</td><td class="tdr">     2.4    </td><td class="tdr">   3.8 </td><td class="tdr">  1.950</td></tr><tr><td>
+Cream           </td><td class="tdr"> 74.0</td><td class="tdr">   2.5 </td><td class="tdr">18.5</td><td class="tdr">     4.5    </td><td class="tdr">    .5 </td><td class="tdr">    910</td></tr><tr><td>
+Milk, skimmed   </td><td class="tdr"> 90.5</td><td class="tdr">   3.4 </td><td class="tdr">  .3</td><td class="tdr">     5.1    </td><td class="tdr">    .7 </td><td class="tdr">    170</td></tr><tr><td>
+Milk, whole     </td><td class="tdr"> 87.0</td><td class="tdr">   3.3 </td><td class="tdr"> 4.0</td><td class="tdr">     5.0    </td><td class="tdr">    .7 </td><td class="tdr">    325</td></tr>
+</table>
+
+<table class="autotable p2">
+<tr class="bt"><th>NUTS SHELLED</th><th>Water</th><th>Protein</th><th>Fat</th>
+<th>Carbohydrates</th><th>Ash or Salts Mineral</th><th>Fuel Value per lb.</th></tr>
+<tr class="bt"><td></td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td>
+<td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Calories
+</td></tr><tr class="bt"><td>
+Almonds         </td><td class="tdr">  4.8</td><td class="tdr">  21.0 </td><td class="tdr">54.9</td><td class="tdr">    17.3    </td><td class="tdr">   2.0 </td><td class="tdr">  3.030</td></tr><tr><td>
+Brazil nuts     </td><td class="tdr">  5.3</td><td class="tdr">  17.0 </td><td class="tdr">66.8</td><td class="tdr">     7.0    </td><td class="tdr">   3.9 </td><td class="tdr">  3.265</td></tr><tr><td>
+Butternuts      </td><td class="tdr">  4.4</td><td class="tdr">  27.9 </td><td class="tdr">61.2</td><td class="tdr">     3.5    </td><td class="tdr">   2.9 </td><td class="tdr">  3.165</td></tr><tr><td>
+Chestnuts, fresh</td><td class="tdr"> 45.0</td><td class="tdr">   6.2 </td><td class="tdr"> 5.4</td><td class="tdr">    42.1    </td><td class="tdr">   1.3 </td><td class="tdr">  1.125</td></tr><tr><td>
+Cocoanuts       </td><td class="tdr"> 14.1</td><td class="tdr">   5.7 </td><td class="tdr">50.6</td><td class="tdr">    27.9    </td><td class="tdr">   1.7 </td><td class="tdr">  2.760</td></tr><tr><td>
+Filberts        </td><td class="tdr">  3.7</td><td class="tdr">  15.6 </td><td class="tdr">65.3</td><td class="tdr">    13.0    </td><td class="tdr">   2.4 </td><td class="tdr">  3.290</td></tr><tr><td>
+Hickory nuts    </td><td class="tdr">  3.7</td><td class="tdr">  15.4 </td><td class="tdr">67.4</td><td class="tdr">    11.4    </td><td class="tdr">   2.1 </td><td class="tdr">  3.345</td></tr><tr><td>
+Peanuts         </td><td class="tdr">  9.2</td><td class="tdr">  25.8 </td><td class="tdr">38.6</td><td class="tdr">    24.4    </td><td class="tdr">   2.0 </td><td class="tdr">  2.560</td></tr><tr><td>
+Pecans          </td><td class="tdr">  2.7</td><td class="tdr">   9.6 </td><td class="tdr">70.5</td><td class="tdr">    15.3    </td><td class="tdr">   1.9 </td><td class="tdr">  3.435</td></tr><tr><td>
+Pignolias       </td><td class="tdr">  6.4</td><td class="tdr">  33.9 </td><td class="tdr">49.4</td><td class="tdr">     6.9    </td><td class="tdr">   3.4 </td><td class="tdr">  2.845</td></tr><tr><td>
+Pistachios      </td><td class="tdr">  4.2</td><td class="tdr">  22.3 </td><td class="tdr">54.0</td><td class="tdr">    16.3    </td><td class="tdr">   3.2 </td><td class="tdr">  2.995</td></tr><tr><td>
+Walnuts, English</td><td class="tdr">  2.5</td><td class="tdr">  18.4 </td><td class="tdr">64.4</td><td class="tdr">    13.0    </td><td class="tdr">   1.7 </td><td class="tdr">  3.300</td></tr><tr><td>
+Walnuts, black  </td><td class="tdr">  2.5</td><td class="tdr">  27.6 </td><td class="tdr">56.3</td><td class="tdr">    11.7    </td><td class="tdr">   1.9 </td><td class="tdr">  3.105</td></tr>
+</table>
+
+<p><span class="pagenum" id="Page_138">[Pg 138]</span></p>
+
+<table class="autotable p2">
+<tr class="bt"><th>FRESH FRUITS AND BERRRIES</th><th>Water</th><th>Protein</th><th>Fat</th>
+<th>Carbohydrates</th><th>Ash or Salts Mineral</th><th>Fuel Value per lb.</th></tr>
+<tr class="bt"><td></td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td><td class="tdc">Per Ct.</td>
+<td class="tdc">Per Ct.</td><td class="tdc">Calories
+</td></tr><tr class="bt"><td>
+Apples          </td><td class="tdr"> 84.6</td><td class="tdr">    .4 </td><td class="tdr">  .5</td><td class="tdr">    14.2    </td><td class="tdr">    .3 </td><td class="tdr">    290</td></tr><tr><td>
+Apricots        </td><td class="tdr"> 85.0</td><td class="tdr">   1.1 </td><td class="tdr">    </td><td class="tdr">    13.4    </td><td class="tdr">    .5 </td><td class="tdr">    270</td></tr><tr><td>
+Bananas, yellow </td><td class="tdr"> 75.3</td><td class="tdr">   1.3 </td><td class="tdr">  .6</td><td class="tdr">    22.0    </td><td class="tdr">    .8 </td><td class="tdr">    460</td></tr><tr><td>
+Blackberries    </td><td class="tdr"> 86.3</td><td class="tdr">   1.3 </td><td class="tdr"> 1.0</td><td class="tdr">    10.9    </td><td class="tdr">    .5 </td><td class="tdr">    270</td></tr><tr><td>
+Cherries        </td><td class="tdr"> 80.9</td><td class="tdr">   1.0 </td><td class="tdr">  .8</td><td class="tdr">    16.7    </td><td class="tdr">    .6 </td><td class="tdr">    365</td></tr><tr><td>
+Currants        </td><td class="tdr"> 85.0</td><td class="tdr">   1.5 </td><td class="tdr">    </td><td class="tdr">    12.8    </td><td class="tdr">    .7 </td><td class="tdr">    265</td></tr><tr><td>
+Figs            </td><td class="tdr"> 79.1</td><td class="tdr">   1.5 </td><td class="tdr">    </td><td class="tdr">    18.8    </td><td class="tdr">    .6 </td><td class="tdr">    380</td></tr><tr><td>
+Grapes          </td><td class="tdr"> 77.4</td><td class="tdr">   1.3 </td><td class="tdr"> 1.6</td><td class="tdr">    19.2    </td><td class="tdr">    .5 </td><td class="tdr">    450</td></tr><tr><td>
+Huckleberries   </td><td class="tdr"> 81.9</td><td class="tdr">    .6 </td><td class="tdr">  .6</td><td class="tdr">    16.6    </td><td class="tdr">    .3 </td><td class="tdr">    345</td></tr><tr><td>
+Lemons          </td><td class="tdr"> 89.3</td><td class="tdr">   1.0 </td><td class="tdr">  .7</td><td class="tdr">     8.5    </td><td class="tdr">    .5 </td><td class="tdr">    205</td></tr><tr><td>
+Muskmelons      </td><td class="tdr"> 89.5</td><td class="tdr">    .6 </td><td class="tdr">    </td><td class="tdr">     9.3    </td><td class="tdr">    .6 </td><td class="tdr">    185</td></tr><tr><td>
+Nectarines      </td><td class="tdr"> 82.9</td><td class="tdr">    .6 </td><td class="tdr">    </td><td class="tdr">    15.9    </td><td class="tdr">    .6 </td><td class="tdr">    305</td></tr><tr><td>
+Oranges         </td><td class="tdr"> 86.9</td><td class="tdr">    .8 </td><td class="tdr">  .2</td><td class="tdr">    11.6    </td><td class="tdr">    .5 </td><td class="tdr">    240</td></tr><tr><td>
+Pears           </td><td class="tdr"> 84.4</td><td class="tdr">    .6 </td><td class="tdr">  .5</td><td class="tdr">    14.1    </td><td class="tdr">    .4 </td><td class="tdr">    295</td></tr><tr><td>
+Persimmons      </td><td class="tdr"> 66.1</td><td class="tdr">    .8 </td><td class="tdr">  .7</td><td class="tdr">    31.5    </td><td class="tdr">    .9 </td><td class="tdr">    630</td></tr><tr><td>
+Pineapple       </td><td class="tdr"> 89.3</td><td class="tdr">    .4 </td><td class="tdr">  .3</td><td class="tdr">     9.7    </td><td class="tdr">    .3 </td><td class="tdr">    200</td></tr><tr><td>
+Plums           </td><td class="tdr"> 78.4</td><td class="tdr">   1.0 </td><td class="tdr">    </td><td class="tdr">    20.1    </td><td class="tdr">    .5 </td><td class="tdr">    395</td></tr><tr><td>
+Prunes          </td><td class="tdr"> 79.6</td><td class="tdr">    .9 </td><td class="tdr">    </td><td class="tdr">    18.9    </td><td class="tdr">    .6 </td><td class="tdr">    370</td></tr><tr><td>
+Raspberries     </td><td class="tdr"> 84.1</td><td class="tdr">   1.7 </td><td class="tdr"> 1.0</td><td class="tdr">    12.6    </td><td class="tdr">    .6 </td><td class="tdr">    310</td></tr><tr><td>
+Strawberries    </td><td class="tdr"> 90.4</td><td class="tdr">   1.0 </td><td class="tdr">  .6</td><td class="tdr">     7.4    </td><td class="tdr">    .6 </td><td class="tdr">    180</td></tr><tr><td>
+Watermelons     </td><td class="tdr"> 92.4</td><td class="tdr">    .4 </td><td class="tdr">  .2</td><td class="tdr">     6.7    </td><td class="tdr">    .3 </td><td class="tdr">    140</td></tr>
+</table>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_139">[Pg 139]</span></p>
+
+
+  <h2 class="nobreak" id="HOW_TO_BEGIN_THE_USE_OF_UNCOOKED_FOODS">
+    HOW TO BEGIN THE USE OF UNCOOKED FOODS.
+  </h2>
+</div>
+
+
+<p>In dealing with the human body we must respect the laws of heredity and
+environment. What might have been natural a thousand years ago may be
+very unnatural to-day, and what was decidedly unnatural at that remote
+period of time may have become natural. The human body has the faculty
+of adjusting itself even to false conditions, through the long process
+of time.</p>
+
+<p>The experiment may have killed a million or two people, and dethroned
+the mental and moral machinery of as many more, and shortened up the
+life period of several billion more, but “Stickatitiveness” will in
+time work things around until the very laws of nature seem to change to
+fit the false condition.</p>
+
+<p>This, however, in reality is not true. The price for every violated law
+must be paid, and so long as it is violated, just so long will nature
+demand <span class="pagenum" id="Page_140">[Pg 140]</span>her settlement. The real penalty is the difference between what
+man is and what he would have been had he lived in obedience to the
+laws of his organization.</p>
+
+<p>Since people have evolved into their present habits and customs, to
+correct them they must evolve out of them. Therefore in adopting the
+use of uncooked foods, it is safest to start on the evolutionary plan,
+gradually increasing the number of uncooked dishes, and decreasing the
+number of cooked ones, until all cooked and devitalized foods have
+been eliminated and the system has had time enough to adjust itself to
+the new conditions. This process can be hastened by simplifying the
+diet—by limiting it to a few things, which contain all the elements of
+nourishment.</p>
+
+<p>Such foods should be selected as are not commonly cooked, such as all
+kinds of nuts or bananas and cream, for the heavy portion of the meal;
+and milk, dates, figs, lettuce or cabbage, and juicy fruits, melons and
+berries, to close with. The mixing of the following articles in the
+process of mastication develops a very delicious taste:</p>
+
+<ul>
+<li>Pecan meats and cabbage.</li>
+<li>Protoid nuts and apples.</li>
+<li>Heavy cream and sweet apples.</li>
+<li>Nuts, lettuce and olive oil.</li>
+<li>Bananas, cream, dates and nuts.<span class="pagenum" id="Page_141">[Pg 141]</span></li>
+<li>Bananas, figs and cream.</li>
+<li>Flaked wheat, dates, cream and nuts. } Thoroughly masticated.</li>
+<li>Flaked oats, dates, cream and nuts.    } </li>
+<li>Sweet apples, nuts and cream.</li>
+<li>Soaked prunes and cream.</li>
+<li>Soaked evaporated peaches or apricots, raisins and cream.</li>
+<li>Unfired bread and cream cheese.</li>
+<li>Unfired bread, pecan meats.</li>
+<li>Unfired bread, sweet butter and Brazil nuts.</li>
+</ul>
+
+<p>Thorough mastication develops in all uncooked foods a new and delicious
+taste. When the saliva, which is an alkaline substance, begins to act
+upon the starch and other parts of these foods the change that takes
+place in the blended articles above tabulated creates a deliciousness
+that will win at once those who try these blends followed by thorough
+mastication.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_142"></a><a id="Page_143"></a>[Pg 143]</span></p>
+
+
+  <h2 class="nobreak" id="RECIPES">
+    RECIPES.
+  </h2>
+</div>
+
+
+<p>In bringing about any change in the habits of people, it becomes
+necessary to pursue lines of least resistance. So firmly fixed in the
+minds of the public is the idea that foods need preparation, need
+fixing or something done to them before they can be eaten, that in
+order to induce them to take any step in the direction of correct
+feeding it becomes necessary to in some way prepare even elementary,
+or foods in their natural condition. In reality foods in their natural
+condition require but little preparation.</p>
+
+<p>The object, however, of the following recipes has a threefold purpose;
+first, to make the change from the old to the new, or from the
+unnatural to the natural way of living, as little radical as possible.
+Second, to group foods into such combinations as will chemically
+harmonize when mixed in the stomach; and third, to make them attractive
+to the vision. There is nothing that invites us with a richer
+welcome—nothing <span class="pagenum" id="Page_144">[Pg 144]</span>that excites the desire to eat—nothing that arouses
+every organ of digestion more than nature’s richly colored, luscious
+and odorous edibles.</p>
+
+<p>The recipes given here prove that there is a far wider scope for
+variety and display than most people would suppose. They are the
+results of long, careful and tedious experimenting. They are offered
+as a help to those who desire to take up the new or natural method of
+living. The old proverb which says “There is nothing new under the
+sun” was very sorely tried in the preparation of this work (unless
+we are willing to go back to a time when man loped on his all-fours
+through the forests of the Orient). In all the great New York libraries
+there was not a book to be found that was of any material aid to us
+in this work. It has all been drawn from original labors. Many things
+that seemed theoretically certain were by practical experimenting
+proven to be untrue. After several thousand experiments, we learned
+that in matters of diet the laws of environment and heredity must be
+considered. It is not necessary to eat cold foods in order to eat
+uncooked foods.</p>
+
+<p>The recipes given here we regard as little more than suggestions. We
+sincerely hope that those who deem it worth their while to give any
+<span class="pagenum" id="Page_145">[Pg 145]</span>thought to the kind of material out of which they build their bodies
+and brain, will take up this great work and carry it on to higher and
+higher degrees of development.</p>
+
+<p>Difference in temperature is the only scale by which to measure motion,
+or all expressions of energy. Food, therefore, should never be eaten
+very cold nor very hot, but as near the temperature of the body as
+possible, cold food must be brought to the temperature of the body at
+the expense of energy. Icy drinks are responsible for much stomach
+trouble. They do violence to every law governing health. Many things in
+the uncooked bill-of-fare may be heated up to 140° or 150° Fahr., if
+it makes them conform more to the demands of taste without injury or
+without bringing the articles so heated into the ranks of cooked foods.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_146"></a><a id="Page_147"></a>[Pg 147]</span></p>
+
+
+  <h3 class="nobreak" id="SOUPS">
+    SOUPS.
+  </h3>
+</div>
+
+
+<p>Were we to follow strictly the highest dietetic law, soups would not
+be mentioned in this work, except to say that they are harmful and
+undoubtedly responsible for much mischief in the civilized stomach;
+but in all reform work, we have found it best to pursue lines of least
+opposition—to stay within sight of those we are endeavoring to lead.</p>
+
+<p>We do not interdict soups because they are not good food, but because
+they are swallowed without mastication. The objection to soup can be
+largely overcome by retaining it in the mouth long enough for it to
+become thoroughly or partially insalivated. This can be accomplished
+either by sipping it very slowly, or mixing with it very dry, hard
+foods—something that requires mastication.</p>
+
+<p>It is a very foolish custom to make soup in a pot or kettle, when we
+remember that the only work that saliva and teeth were created to
+perform <span class="pagenum" id="Page_148">[Pg 148]</span>was that of making soup. Every particle of food taken into
+the mouth should be made into soup before it is swallowed. If this was
+done, indigestion, that great American disease, would disappear from
+the catalogue of human ills.</p>
+
+<p>We give here a few recipes for soups only because the soup habit is so
+firmly fixed in the mind of the housewife and the epicure that they
+can hardly conceive of a decent dinner without them. All soups may be
+warmed sufficiently to serve hot without cooking.</p>
+
+
+<h4 id="SWEET_POTATO_SOUP">
+  SWEET POTATO SOUP.
+</h4>
+
+<ul>
+<li>Sweet Potato,</li>
+<li>Milk,</li>
+<li>Cream,</li>
+<li>Butter.</li>
+</ul>
+
+<p>Grind a sweet potato on a vegetable mill, add just enough milk to
+cover. Allow this to stand seven or eight hours. Slightly heat (not
+enough to cook), stir in a small piece of butter and enough milk and
+cream mixed to bring to the consistency desired. Serve in hot plates.</p>
+
+
+<h4 id="FRESH_GREEN_PEA_SOUP">
+  FRESH GREEN PEA SOUP.
+</h4>
+
+<ul>
+<li>Green Peas,</li>
+<li>Onion or Celery,</li>
+<li>Milk.</li>
+</ul>
+
+<p>Hull quantity desired. Grind very fine in vegetable mill, grind with
+this just a trace of celery or onion for flavor, add enough rich milk
+to bring to the consistency of soup and warm to about 145° to 150°
+Fahrenheit. Salt to taste and serve.</p>
+
+<p><span class="pagenum" id="Page_149">[Pg 149]</span></p>
+
+
+<h4 id="VEGETABLE_SOUP_NO_1">
+  VEGETABLE SOUP (NO. 1).
+</h4>
+
+<ul>
+<li>1 Tomato,</li>
+<li>1 small Apple,</li>
+<li>1 Carrot,</li>
+<li>1 oz. Nuts,</li>
+<li>1 Small Pepper,</li>
+<li>¹⁄₂ cup Wheat Flakes,</li>
+<li>1 Stalk Celery,</li>
+<li>Milk.</li>
+</ul>
+
+<p>Put all through fine vegetable grinder, add sufficient milk to make
+quantity desired, allow to stand an hour or two, heat, stirring in ¹⁄₂
+cup of thick cream, and serve.</p>
+
+
+<h4 id="VEGETABLE_SOUP_NO_2">
+  VEGETABLE SOUP (NO. 2).
+</h4>
+
+<ul>
+<li>1 White Turnip,</li>
+<li>A little Cabbage,</li>
+<li>1 Carrot,</li>
+<li>Few pieces Celery,</li>
+<li>1 very small Onion,</li>
+<li>Salt,</li>
+<li>Milk.</li>
+</ul>
+
+<p>Chop fine or grind all vegetables. Hardly cover with warm water, and
+let stand three or four hours until soft. Add 1¹⁄₂ pints of rich warm
+milk, thicken with a little flaked wheat, add butter and serve. This
+will serve five or six people. To this can be added stiffly beaten
+whites of two eggs just before serving. It will be an improvement.</p>
+
+
+<h4 id="PEA_OR_BEAN_SOUP">
+  PEA OR BEAN SOUP.
+</h4>
+
+<p>There is a pea and bean flour in the market from which soup is easily
+made by adding to it warm milk or cream. It should be made and allowed
+to stand an hour or two before serving.</p>
+
+
+<h4 id="CREAM_OF_TOMATO_SOUP">
+  CREAM OF TOMATO SOUP.
+</h4>
+
+<ul>
+<li>Oat Flakes,</li>
+<li>Milk or Cream,</li>
+<li>Fresh Tomatoes,</li>
+<li>Salt.</li>
+</ul>
+
+<p>Take one pound of oat flakes, cover well with warm <span class="pagenum" id="Page_150">[Pg 150]</span>milk and let stand
+three or four hours, or until very soft. Then mash through a coarse
+strainer, which will produce a very thick cream, which forms the body
+of the soup. Add to this sufficient milk or cream (cream preferred) to
+make quantity desired, and the juice of half a dozen ripe tomatoes. Any
+cream soup can be made in the same way, using different articles.</p>
+
+<p>Much care should be exercised in adding the milk, so as not to destroy
+the thick, creamy consistency of the soup.</p>
+
+
+<h4 id="CREAM_OF_CEREAL_SOUP">
+  CREAM OF CEREAL SOUP.
+</h4>
+
+<p>Take any uncooked flaked or mascerated cereal, soak over night in just
+enough milk to cover. Add to this enough milk or cream to bring to the
+consistency desired, to which can be added as a flavoring any ground
+vegetable or fruit juice.</p>
+
+
+<h4 id="CREAM_OF_CELERY">
+  CREAM OF CELERY.
+</h4>
+
+<ul>
+<li>Oat Flakes,</li>
+<li>Cream,</li>
+<li>Celery,</li>
+<li>Celery Salt,</li>
+<li>Flaked Wheat.</li>
+</ul>
+
+<p>Make same as tomato, only add tender celery chopped fine, instead of
+tomato, and a dash of celery salt.</p>
+
+
+<h4 id="CREAM_OF_CORN">
+  CREAM OF CORN.
+</h4>
+
+<ul>
+<li>Green Corn,</li>
+<li>Salt,</li>
+<li>Oat Flakes,</li>
+<li>Cream.</li>
+</ul>
+
+<p>To be made the same as cream of tomato, only use green corn in place of
+tomato. Cut tips of the grain with <span class="pagenum" id="Page_151">[Pg 151]</span>a sharp knife, and scrape cob well
+with a dull one. Mix as above recipe.</p>
+
+<p>Note:—To all soups can be added the stiffly beaten white of eggs just
+before serving, which gives it a delicious creamy taste.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_152"></a><a id="Page_153"></a>[Pg 153]</span></p>
+
+
+  <h3 class="nobreak" id="VEGETABLES_1">
+    VEGETABLES.
+  </h3>
+</div>
+
+
+<p>Vegetables occupy a very important place in the elementary food menu.
+They contain elements that cannot be secured elsewhere.</p>
+
+<p>When thoroughly masticated, in addition to their nutritive value, they
+serve the body as an alimentary lubricant. No meal can be made complete
+without some green plant.</p>
+
+
+<h4 id="CELERY">
+  CELERY.
+</h4>
+
+<p>Wash, trim and scrape the stalks, selecting those that are white and
+tender. Should be left in ice cold water until they are wanted, which
+makes them very crisp.</p>
+
+
+<h4 id="COLD_SLAW">
+  COLD SLAW.
+</h4>
+
+<p>There is nothing more delicious or necessary than shredded cabbage,
+usually called cold slaw. It possesses valuable food properties,
+occupying the same place in human diet that hay does in the diet of a
+horse or cow.</p>
+
+
+<h4 id="LETTUCE">
+  LETTUCE
+</h4>
+
+<p>Lettuce is undoubtedly the best of salads. Use the <span class="pagenum" id="Page_154">[Pg 154]</span>tender leaves only,
+and put in cold water for at least twenty minutes before serving,
+to make them crisp. Drain in colander and toss in a napkin until
+thoroughly dry.</p>
+
+
+<h4 id="CARROTS_AND_TURNIPS">
+  CARROTS AND TURNIPS.
+</h4>
+
+<p>Are very nice cut into cubes and served on a lettuce leaf with or
+without a salad dressing.</p>
+
+
+<h4 id="FRESH_TOMATOES">
+  FRESH TOMATOES.
+</h4>
+
+<p>Peal with a very sharp knife. Slice and cover with Hygia dressing or
+powdered sugar and lemon juice. They can also be made very delicious by
+covering with thick cream.</p>
+
+
+<h4 id="SWEET_GREEN_CORN">
+  SWEET GREEN CORN.
+</h4>
+
+<p>Shave the tips from the grains with a very sharp knife. Split the
+grains row by row and scrape the remaining pulp from the cob with
+a dull knife. Add butter, a little salt or cream and heat to a
+temperature of 145° Fahrenheit. This thoroughly masticated will be
+found a most delicious and nourishing dish.</p>
+
+
+<h4 id="FRESH_GREEN_PEAS">
+  FRESH GREEN PEAS.
+</h4>
+
+<p>Take the quantity desired, hull and grind in a vegetable mill, add
+butter, a dash of salt, and warm to a temperature of about 145°
+Fahrenheit, and serve.</p>
+
+
+<h4 id="CUCUMBERS">
+  CUCUMBERS.
+</h4>
+
+<p>Take number desired. Peel and slice thin. Soak in ice water for two or
+three hours before serving.</p>
+
+<p><span class="pagenum" id="Page_155">[Pg 155]</span></p>
+
+
+<h4 id="OLIVES">
+  OLIVES.
+</h4>
+
+<p>Olives are a very important article in the elementary menu. The ripe
+olive, though not so popular nor so extensively used, is in reality
+much superior to the green, because it was allowed to ripen upon the
+tree.</p>
+
+
+<h4>RADISHES.—CARROTS.—ONIONS.—SWEET
+POTATOES.—TURNIPS.—BEETS.—GREEN PEPPERS.</h4>
+
+<p>These articles can be ground in a vegetable mill altogether, or they
+can be eaten separately. If ground together by the addition of nuts
+they compose a very nourishing and necessary article of diet.</p>
+
+
+<h4 id="NUTS_AND_CARROTS">
+  NUTS AND CARROTS.
+</h4>
+
+<p>Put two medium carrots and a half cup of pecan meats through a fine
+vegetable grinder; moisten with rich milk, set on a stove a few minutes
+(not long enough to cook), stirring in half cup of cream, a little
+butter and salt. Serve.</p>
+
+
+<h4 id="CORN_FOR_WINTER_USE">
+  CORN FOR WINTER USE.
+</h4>
+
+<p>Cut the corn from the cob, before it gets too hard; to each gallon of
+cut corn add two scant cups of salt. Pack tightly in a large jar, cover
+with a white cloth, put a heavy weight on to keep the corn under the
+brine which soon forms. It is very necessary to wash the cloth every
+morning for about two weeks. If the corn is too salty, wash thoroughly.
+Before sending it to the table add a little warm cream and let stand
+for an hour or two before serving.</p>
+
+<p><span class="pagenum" id="Page_156">[Pg 156]</span></p>
+
+
+<h4 id="SUN-COOKED_CORN">
+  SUN-COOKED CORN.
+</h4>
+
+<p>Cut sweet corn from the cob with a sharp knife while in a tender or
+milky state, and dry thoroughly in the sunshine. Put in small cloth
+bags for future use. To prepare for table, place quantity to be used in
+a deep vessel, almost cover with warm water. Put in a cool place and
+let stand over night. Then add a small quantity of rich, warm milk,
+about two hours before serving; warm and serve with thick cream.</p>
+
+
+<h4 id="KRAUT">
+  KRAUT.
+</h4>
+
+<p>Shred or chop fine selected white cabbage. Pack a layer in bottom of
+deep stone or wooden vessel. Add a light layer of salt. Alternate
+layers of cabbage and salt until the vessel is filled, using about one
+scant cup of salt to an ordinary cabbage. Pack down very hard, placing
+on the top a heavy weight, so as to keep the cabbage beneath the
+brine. Cover with heavy linen cloth, which should be washed thoroughly
+every day for about two weeks. Soak in cold water a few minutes before
+serving.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_157">[Pg 157]</span></p>
+
+
+  <h3 class="nobreak" id="FLESH_FOODS_1">
+    FLESH FOODS.
+  </h3>
+</div>
+
+
+<p>Flesh foods and sea foods have become the second most important article
+of diet among all civilized people. This is due very largely to
+<em>preparation</em>—to <em>cooking</em>. The adoption of uncooked food
+will bring both the body and the appetite to a state of normality which
+will naturally and gradually abolish all flesh as food, but in order to
+pay the proper respect to the laws of heredity and environment and aid
+the beginner in taking the kinks of custom out of his daily habits, we
+give below a few flesh food recipes.</p>
+
+
+<h4 id="BEEFSTEAK_A_LA_TARTAR">
+  BEEFSTEAK A LA TARTAR.
+</h4>
+
+<ul>
+<li>Steak,</li>
+<li>Salt,</li>
+<li>Onions,</li>
+<li>Green Peppers,</li>
+<li>Pepper,</li>
+<li>Parsley,</li>
+<li>Eggs.</li>
+</ul>
+
+<p>Take a porterhouse or sirloin steak of the size desired. Grind very
+fine. Mix with minced onion, pepper and salt. Mound up on a small
+platter, make a depression in <span class="pagenum" id="Page_158">[Pg 158]</span>the top in which put the unbroken yolk
+of an egg. Garnish with green pepper and parsley, and serve.</p>
+
+
+<h4 id="CHIPPED_BEEF_IN_CREAM">
+  CHIPPED BEEF IN CREAM.
+</h4>
+
+<p>Shave dried beef very fine. Pour over it warm water and let stand for
+a few minutes. Pour this off and pour on thick cream with a little
+parsley chopped fine. Garnish with parsley and serve.</p>
+
+
+<h4 id="CLAMS_AND_OYSTERS">
+  CLAMS AND OYSTERS.
+</h4>
+
+<p>These articles do not possess any very great food properties and when
+taken uncooked they are more nourishing and less harmful. They should
+never be eaten with catsup, vinegar, horseradish or sauces.</p>
+
+
+<h4 id="DRIED_AND_SMOKED_FISH">
+  DRIED AND SMOKED FISH.
+</h4>
+
+<p>Herring, anchovies, smoked salmon or any dried fish can be made quite
+palatable by seasoning thoroughly and soaking 5 to 10 minutes in very
+warm water.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_159">[Pg 159]</span></p>
+
+
+  <h3 class="nobreak" id="EGGS">
+    EGGS.
+  </h3>
+</div>
+
+
+<p>Eggs constitute a very important article of food. They contain about
+14 per cent. protein, 10 per cent. fat, 1 per cent. mineral salts, 73
+per cent. water, and give to the body about 725 calories of heat to
+the pound. Their heat producing power and nutritive elements are well
+balanced, showing that they are a substantial food. An egg should never
+be cooked. In its natural state it is easily dissolved and readily
+taken up by all the organs of digestion, but the cooked egg must be
+brought back to liquid form before it can be digested, which puts extra
+and unnecessary labor upon these over-worked organs.</p>
+
+
+<h4 id="FRUIT_EGG-NOG">
+  FRUIT EGG-NOG.
+</h4>
+
+<p>Beat one raw egg quite stiff. Add one-half glass grape juice, beat
+well. Then add one-half glass of cream. Beat thoroughly and use at
+once. This is a full meal for an invalid.</p>
+
+<p><span class="pagenum" id="Page_160">[Pg 160]</span></p>
+
+
+<h4 id="FAMILY_EGG-NOG">
+  FAMILY EGG-NOG.
+</h4>
+
+<p>Two eggs stiffly beaten stirred into one quart of rich milk. A little
+grated nutmeg, or a spoonful of fruit juice and whipped cream added to
+the egg-nog will improve the taste very materially.</p>
+
+
+<h4 id="EGGS_PLAIN">
+  EGGS PLAIN.
+</h4>
+
+<p>Eggs can be taken by breaking them one at a time into a glass and
+swallowing them whole. Four or five eggs used in this manner constitute
+a good and healthful meal, and are especially recommended for those
+desiring to gain in flesh.</p>
+
+
+<h4 id="BEATEN_EGGS">
+  BEATEN EGGS.
+</h4>
+
+<p>Two eggs lightly beaten, to which may be added a little lemon juice and
+cream, make an excellent beverage—one that combines with all other
+foods.</p>
+
+
+<h4 id="WHIPPED_EGGS">
+  WHIPPED EGGS.
+</h4>
+
+<p>Break into a small soup bowl two or three eggs. Whip to a froth. Add
+to this any fruit juice desired. This should be eaten with other foods
+which require mastication.</p>
+
+
+<h4 id="EGG_CREAM">
+  EGG CREAM.
+</h4>
+
+<p>Whip the whites of two eggs until quite stiff, adding to this one glass
+of rich milk for a beverage.</p>
+
+<p>Cream can be used instead of milk, whipped lightly with the eggs, which
+makes a most delicious cream to use over fruits.</p>
+
+<p>Note:—The whites of eggs mixed with cream or rich <span class="pagenum" id="Page_161">[Pg 161]</span>milk make one
+of the most nourishing and easily assimilated foods known. It is
+especially recommended for those suffering from rheumatism or stiffness
+and sluggishness when arising in the morning. It is also recommended
+to those desiring to gain in weight. From one to two dozen eggs can be
+taken daily, together with two to three quarts of milk.</p>
+
+
+<h4 id="ORANGE_EGG">
+  ORANGE EGG.
+</h4>
+
+<p>Separate the white and yolk, whipping each to a stiff froth, add slowly
+to the yolk the juice of one sweet orange whipping continuously, then
+add the beaten white, whipping it all to a creamy froth.</p>
+
+<p>The proportion is one medium size orange to each egg.</p>
+
+<p>Serve as egg-nog.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_162"></a><a id="Page_163"></a>[Pg 163]</span></p>
+
+
+  <h3 class="nobreak" id="CEREALS_1">
+    CEREALS.
+  </h3>
+</div>
+
+
+<p>The popular belief is that cereals cannot be eaten without cooking.
+This opinion is the result of following precedent,—of accepting
+“that which <em>is</em> as true.” Cereals are best just before they
+have ripened and hardened, when they are soft and full of water. This
+condition can be partially brought about again by soaking them in
+pure water or milk. The common theory that the stomach is unable to
+digest uncooked cereal starch is altogether wrong, as can be easily
+demonstrated by any one who will thoroughly masticate the uncooked
+cereal. Making the cook stove do what the stomach ought to do is
+depriving this member of its rights and its exercise,—depriving it of
+what nature intended it to do, and the penalty is weakness, just as it
+would be with any other unused part of the anatomy.</p>
+
+
+<h4 id="OAT_GROATS">
+  OAT GROATS.
+</h4>
+
+<p>Take quantity sufficient for two or three days, soak seven or eight
+hours in lukewarm water, or until sufficiently <span class="pagenum" id="Page_164">[Pg 164]</span>softened, drain
+thoroughly, and serve with thick cream. Salt a little if desired. A
+dash of grated nuts may be added, which will make a most palatable dish
+and add much to their value and vitalizing properties.</p>
+
+
+<h4 id="WHOLE_WHEAT">
+  WHOLE WHEAT.
+</h4>
+
+<p>Put quantity desired for use in a deep vessel, and cover with warm
+water. Keep in a warm place. Allow to stand twenty-four hours and
+longer if desired very soft. Drain thoroughly. It will be found
+sufficiently softened to be easily masticated and eaten with nuts. This
+makes probably the most nutritious dish of all the cereal family. A
+very little salt may be added.</p>
+
+
+<h4 id="FLAKED_OATS_OR_FLAKED_WHEAT">
+  FLAKED OATS OR FLAKED WHEAT.
+</h4>
+
+<p>Put an amount sufficient for several days’ supply into a deep vessel.
+Add enough warm water to <em>hardly</em> cover. After standing a few
+hours stir well, so as to thoroughly moisten the top portion. This in a
+short time will be found ready for use. A very little salt can be used.
+This can be served with cream, strained honey, ground nuts, or any two
+of these or a combination of all.</p>
+
+
+<h4 id="FLAKED_WHEAT_DRY">
+  FLAKED WHEAT DRY.
+</h4>
+
+<p>Flaked wheat is a most delicious dish served dry and eaten with either
+cream, olive oil or honey.</p>
+
+<p><span class="pagenum" id="Page_165">[Pg 165]</span></p>
+
+
+<h4 id="CHRISTIANS_COMBINATION_CEREAL">
+  CHRISTIAN’S COMBINATION CEREAL.
+</h4>
+
+<p>This is a combination of several Cereals, especially prepared and
+so proportioned as to level or balance all the nutritive elements
+contained in grains.</p>
+
+<p>It can be used and prepared the same as flaked oats or wheat.</p>
+
+
+<h4 id="UNFIRED_BREAD">
+  UNFIRED BREAD.
+</h4>
+
+<p>Bread forms a very important part of the uncooked menu, but its
+production is not practical in the home where this book is intended to
+be of greatest use, as it requires special machinery for flaking and
+grinding the different grains and nuts of which it is made. It also
+requires a special electric light oven for drying during the winter
+when the rays of the sun cannot be utilized.</p>
+
+<p>Note:—It has recently been shown by experiments made in Washington
+that both the light and heat from the incandescent electric lamp
+contain nearly all the properties of sunlight and will delegate to
+vegetation an abundance of chlorophyl (green) the same as natural
+sunshine.</p>
+
+<p>To meet conditions that exist we make an exception here and give two
+recipes for bread that requires cooking, but is unfermented.</p>
+
+
+<h4 id="UNLEAVENED_GEMS">
+  UNLEAVENED GEMS.
+</h4>
+
+<p>Put three cups of whole wheat flour in a bowl or pan, two cups
+<em>full</em> of ice cold water, a little salt, and a tablespoonful of
+melted butter or cream. Beat and stir. Take up on a spoon and work
+all the air possible into the batter by vigorous beating two or three
+minutes in the open air. It will probably need some additional water
+after the lumps are out. Then beat again until it bubbles. Have <span class="pagenum" id="Page_166">[Pg 166]</span>gem
+pans and oven <em>very</em> hot and pans well oiled. Put batter into pans
+and bake quickly.</p>
+
+
+<h4 id="UNLEAVENED_HYGEIA_GEMS">
+  UNLEAVENED HYGEIA GEMS.
+</h4>
+
+<p>Whip one egg to a creamy froth to which add three cups of ice
+cold milk, a pinch of salt, and three heaping cups of Christian’s
+Combination Cereal Meal, or enough to make into a batter. Stir into
+this a small piece of melted butter and place in very hot gem or muffin
+pans oiled with butter and bake in a very hot oven. This will make
+about one dozen gems.</p>
+
+<p>This bread can be made extremely delicious by omitting the butter and
+adding one-half cup of grated protoid nuts to the ingredients above
+named.</p>
+
+<p>Note:—Cooked bread has become such an universal article of diet and
+modern milling and bolting processes have so perverted and changed the
+nutritive value of the Natural grain that we therefore have prepared
+this special meal, making an exception in this case, and give the above
+recipe for making a perfectly pure, delicious and wholesome article of
+unfermented bread.</p>
+
+<hr class="tb">
+
+<p>Note:—The raising and lightness of all unleavened bread depends
+entirely upon the difference in temperature between the batter and
+the oven. If the batter is made ice cold and aerated well in mixing,
+and placed immediately in a very hot oven, the expansion of the air
+contained in the batter caused by heating will raise the bread, making
+it as light as if made with baking powder.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_167">[Pg 167]</span></p>
+
+
+  <h3 class="nobreak" id="SANDWICHES">
+    SANDWICHES.
+  </h3>
+</div>
+
+
+<p>The sandwich has become a part of the traveler’s bill-of-fare. The few
+recipes given here are only suggestive of the combinations that can be
+made in elementary foods.</p>
+
+
+<h4 id="APPLE_AND_NUT_SANDWICHES">
+  APPLE AND NUT SANDWICHES.
+</h4>
+
+<p>Cut apples into very thin slices and lay between unfired wafers. Slice
+Brazil nuts and place a layer of nuts over the apples.</p>
+
+
+<h4 id="LETTUCE_AND_CHEESE_SANDWICH">
+  LETTUCE AND CHEESE SANDWICH.
+</h4>
+
+<p>Spread unfired bread thickly with fresh Philadelphia cheese and lay on
+this a crisp lettuce leaf that has been dipped in salad dressing. Keep
+in ice box until ready to serve.</p>
+
+
+<h4 id="CHEESE_AND_DATE_SANDWICH">
+  CHEESE AND DATE SANDWICH.
+</h4>
+
+<p>Spread the unfired cracker with Philadelphia cream cheese, then a layer
+of date butter, and cover the other piece of bread with cream cheese
+also, and press both firmly together.</p>
+
+<p><span class="pagenum" id="Page_168">[Pg 168]</span></p>
+
+<p>Fig butter and unfired crackers also make nice sandwiches.</p>
+
+
+<h4 id="CREAM_CHEESE_SANDWICH">
+  CREAM CHEESE SANDWICH.
+</h4>
+
+<p>Spread the cheese between unfired wafers, making the cheese as thick as
+the wafer.</p>
+
+
+<h4 id="RIPE_OLIVE_SANDWICH">
+  RIPE OLIVE SANDWICH.
+</h4>
+
+<p>Remove the pits from the olives, chop fine with nuts and place between
+the unfired wafers.</p>
+
+
+<h4 id="CHIPPED_BEEF_SANDWICHES">
+  CHIPPED BEEF SANDWICHES.
+</h4>
+
+<p>Spread sweet butter or cream cheese on unfired wafers, placing a layer
+of chipped beef between the wafers.</p>
+
+<p>This makes a very delicious sandwich.</p>
+
+
+<h4 id="ANCHOVY_SANDWICH">
+  ANCHOVY SANDWICH.
+</h4>
+
+<p>Soak the anchovies for an hour or two. Then remove bones and chop fine
+with tender pieces of celery. Cover unfired wafers with sweet butter,
+spread this between, and serve on a dish garnished with parsley.</p>
+
+
+<h4 id="RAW_BEEF_SANDWICH">
+  RAW BEEF SANDWICH.
+</h4>
+
+<p>After scraping the raw beef, season it with salt and pepper and spread
+between unfired wafers.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_169">[Pg 169]</span></p>
+
+
+  <h3 class="nobreak" id="NUTS_1">
+    NUTS.
+  </h3>
+</div>
+
+
+<p>Nuts average from 50 to 70 per cent. fat and from 15 to 33 per cent.
+proteids. They are, therefore, measured by their chemical food values,
+the natural substitute for meats, to say nothing of their superiority
+in purity and cleanliness. They may constitute a part of every
+elementary meal.</p>
+
+<p>The preparation of nuts requires no recipes. They compose, however, a
+part of many dishes, recipes for which are given, and into which they
+are put in some form owing to their delicious flavor when mixed with
+other foods and their high nutritive value.</p>
+
+
+<h4 id="FOR_BLANCHING_ALMONDS">
+  FOR BLANCHING ALMONDS.
+</h4>
+
+<p>Soak almonds over night, or seven or eight hours, in cold fresh water.
+The covering will be easily removed and they will have become very
+crisp and edible. The old method of blanching almonds has always been
+to emerse them in boiling water, which cooks and toughens the nut,
+making it very difficult both of mastication and digestion.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_170"></a><a id="Page_171"></a>[Pg 171]</span></p>
+
+
+  <h3 class="nobreak" id="SALAD_DRESSINGS">
+    SALAD DRESSINGS.
+  </h3>
+</div>
+
+
+<p>The objection to nearly all salad dressings is that they contain
+either vinegar, or chemical acids. These condiments set up immediate
+fermentation when mixed with cereal starch, which is contained in bread
+and other cereal foods eaten at the same time, and hyperpepsia (sour
+stomach) is the natural result.</p>
+
+
+<h4 id="HYGIA_SALAD_DRESSING">
+  HYGIA SALAD DRESSING.
+</h4>
+
+<ul>
+<li>2 Eggs,</li>
+<li>1 cup Whipped Cream,</li>
+<li>¹⁄₂ Lemon,</li>
+<li>Sugar,</li>
+<li>2 tablespoonfuls Olive Oil,</li>
+<li>Salt.</li>
+</ul>
+
+<p>To the yolks of the eggs, beaten very stiff, add the oil and juice
+of the lemon very slowly, beating hard all the while, until it has
+all been added and is quite thick. Then add the beaten white of eggs,
+salt and sugar to taste, and last, one cup of whipped cream; whip all
+together until very stiff and set on ice until ready to serve.</p>
+
+
+<h4 id="WHIPPED_CREAM_FOR_SALAD_DRESSING">
+  WHIPPED CREAM FOR SALAD DRESSING.
+</h4>
+
+<p>Place in a soup bowl one cup of very thick cream. Whip with Dover egg
+beater until very stiff. Add to this two <span class="pagenum" id="Page_172">[Pg 172]</span>teaspoonfuls of powdered
+sugar. Beat thoroughly again. This makes a very delicious dressing for
+all sweet fruit salads. If very heavy cream cannot be procured, add to
+it the stiffly beaten white of an egg.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_173">[Pg 173]</span></p>
+
+
+  <h3 class="nobreak" id="SALADS">
+    SALADS.
+  </h3>
+</div>
+
+
+<p>In living upon uncooked foods, vegetable salads become absolutely
+necessary. The elementary bill of fare cannot be balanced without a
+certain per cent. of chlorophyl, which is only obtainable in green
+plants. All green vegetables are also rich in organic mineral salts,
+which is one of the most necessary articles in vegetable nutrition. In
+addition to these material values, they are highly ornamental, and no
+dinner is complete without them.</p>
+
+
+<h4 id="BANANA_SALAD">
+  BANANA SALAD.
+</h4>
+
+<ul>
+<li>Oranges,</li>
+<li>Pecans,</li>
+<li>White Grapes,</li>
+<li>Bananas.</li>
+</ul>
+
+<p>A strip of the peel of a nice large banana may be turned back, and
+most of the pulp carefully scooped out. To fill the space left by the
+removal of the pulp prepare a mixture of thinly sliced banana, shredded
+orange or grape fruit, seeded white grapes and a few Pecan meats in
+small pieces. In their season, cherries may be added. Mix all this well
+in a salad bowl, with whipped cream, and fill banana peel. Serve on
+lettuce leaf.</p>
+
+<p><span class="pagenum" id="Page_174">[Pg 174]</span></p>
+
+
+<h4 id="CHERRY_SALAD">
+  CHERRY SALAD.
+</h4>
+
+<ul>
+<li>Cherries,</li>
+<li>Apples,</li>
+<li>Lettuce,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Stone nice, ripe sweet cherries, cut equal quantity of sweet apple with
+it, then serve on crisp lettuce leaves with whipped cream.</p>
+
+
+<h4 id="FRUIT_SALAD">
+  FRUIT SALAD.
+</h4>
+
+<ul>
+<li>Lettuce,</li>
+<li>Dates,</li>
+<li>A few Malaga Grapes,</li>
+<li>2 Bananas,</li>
+<li>1 Orange,</li>
+<li>Pecan Meats,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Cut the bananas, oranges, dates and grapes all into small pieces. Serve
+on lettuce leaf with a few pecans, or some kind of nuts, and a spoonful
+of whipped cream. This makes a very beautiful dish as well as delicious.</p>
+
+
+<h4 id="GRAPE_FRUIT_SALAD">
+  GRAPE FRUIT SALAD.
+</h4>
+
+<ul>
+<li>Lettuce,</li>
+<li>Grape Fruit,</li>
+<li>Salad Dressing.</li>
+</ul>
+
+<p>Remove the seeds or center of grape fruit with a sharp knife. Cut the
+edible portion into small bits and serve on lettuce leaf with salad
+dressing. Makes a very dainty salad.</p>
+
+
+<h4 id="ORANGE_AND_APPLE_SALAD">
+  ORANGE AND APPLE SALAD.
+</h4>
+
+<ul>
+<li>1 Apple,</li>
+<li>2 Oranges,</li>
+<li>Lettuce,</li>
+<li>Ground Nuts,</li>
+<li>Salad Dressing.</li>
+</ul>
+
+<p>Cut in small pieces the orange and apple. Serve on <span class="pagenum" id="Page_175">[Pg 175]</span>a lettuce leaf with
+a dash of ground nuts and oil or salad dressing.</p>
+
+
+<h4 id="APPLE_SALAD">
+  APPLE SALAD.
+</h4>
+
+<ul>
+<li>6 Apples,</li>
+<li>1 head of Lettuce,</li>
+<li>Celery,</li>
+<li>Dressing.</li>
+</ul>
+
+<p>Take six good-sized tart apples, pare them carefully, and scoop out
+a good portion of the inside. Fill this cavity with finely chopped,
+tender celery and ground nuts. Serve on lettuce leaf with salad
+dressing or whipped cream.</p>
+
+
+<h4 id="PINEAPPLE_SALAD">
+  PINEAPPLE SALAD.
+</h4>
+
+<ul>
+<li>Pineapple,</li>
+<li>Strawberries,</li>
+<li>Lettuce.</li>
+</ul>
+
+<p>Cut pineapple in small pieces. Wash tender leaves of lettuce and spread
+pineapple on them, with very ripe strawberries over the pineapple.
+Serve with salad dressing.</p>
+
+
+<h4 id="CHEESE_EGGS">
+  CHEESE EGGS.
+</h4>
+
+<ul>
+<li>Cream Cheese,</li>
+<li>Lettuce,</li>
+<li>Milk or Cream,</li>
+<li>Olives,</li>
+<li>Blanched Almonds,</li>
+<li>Radishes.</li>
+</ul>
+
+<p>Moisten slightly cream cheese with milk or cream. Mould cheese around
+blanched almond the size of robin’s egg. Arrange in nest of lettuce
+leaves and garnish with ripe olives and tuliped radishes.</p>
+
+<p><span class="pagenum" id="Page_176">[Pg 176]</span></p>
+
+
+<h4 id="APPLES-CRESS_SALAD">
+  APPLES—CRESS SALAD.
+</h4>
+
+<ul>
+<li>Cress,</li>
+<li>Pecan Nuts,</li>
+<li>Apple,</li>
+<li>Hygia Dressing.</li>
+</ul>
+
+<p>Wash thoroughly water cress, placing it in salad bowl. Cover with
+thinly sliced tart apple, placing pecan meats over this, and cover with
+Hygia dressing.</p>
+
+
+<h4 id="CRESS_AND_CABBAGE_SALAD">
+  CRESS AND CABBAGE SALAD.
+</h4>
+
+<ul>
+<li>Cabbage,</li>
+<li>Radishes,</li>
+<li>Water Cress,</li>
+<li>Hygia Dressing.</li>
+</ul>
+
+<p>Line salad bowl with finely sliced cabbage. Cover this with water
+cress, and so on, until bowl is filled. Decorate with tuliped radishes,
+and cover with dressing.</p>
+
+
+<h4 id="ASPARAGUS_SALAD">
+  ASPARAGUS SALAD.
+</h4>
+
+<ul>
+<li>Cress,</li>
+<li>Tomatoes,</li>
+<li>Asparagus Tips,</li>
+<li>Hygia Dressing.</li>
+</ul>
+
+<p>Cover platter with water cress, cover cress with thinly sliced tomatoes
+and asparagus tips, cover this lightly with Hygia dressing and serve.</p>
+
+
+<h4 id="NASTURTIUM_SALAD">
+  NASTURTIUM SALAD.
+</h4>
+
+<p>Shred a head of lettuce, mingle with it a quantity of nasturtium
+leaves. Wash both thoroughly, place in a salad bowl and dot with
+nasturtium flowers. Serve with dressing.</p>
+
+<p><span class="pagenum" id="Page_177">[Pg 177]</span></p>
+
+
+<h4 id="CUCUMBER_SALAD">
+  CUCUMBER SALAD.
+</h4>
+
+<ul>
+<li>Cucumbers,</li>
+<li>Onions,</li>
+<li>Lettuce,</li>
+<li>Oil or Dressing.</li>
+</ul>
+
+<p>Slice cucumbers and onions, serve on lettuce leaf with oil or dressing.</p>
+
+
+<h4 id="VEGETABLE_SALAD">
+  VEGETABLE SALAD.
+</h4>
+
+<ul>
+<li>1 small Carrot,</li>
+<li>A little Cabbage,</li>
+<li>A small piece of Green Pepper,</li>
+<li>A few Radishes,</li>
+<li>1 White Turnip,</li>
+<li>1 small Onion,</li>
+<li>A little Celery,</li>
+<li>Lettuce,</li>
+<li>Salad Dressing.</li>
+</ul>
+
+<p>Grind or chop fine all vegetables. Serve on lettuce leaf with salad
+dressing.</p>
+
+
+<h4 id="SPINACH_SALAD">
+  SPINACH SALAD.
+</h4>
+
+<ul>
+<li>Spinach,</li>
+<li>Mint,</li>
+<li>Onions,</li>
+<li>Dressing.</li>
+</ul>
+
+<p>Take a quart of young, tender spinach leaves with young onions and a
+sprig of mint. Cut up fine and serve with salad dressing.</p>
+
+
+<h4 id="NUT_SALAD">
+  NUT SALAD.
+</h4>
+
+<ul>
+<li>Nuts,</li>
+<li>Lettuce,</li>
+<li>Cucumbers,</li>
+<li>Dressing.</li>
+</ul>
+
+<p>Wash nice, crisp lettuce leaves. Place over them ground nuts (pecan
+meats preferred) and finely cut fresh cucumbers, and serve with salad
+dressing or olive oil.</p>
+
+<p><span class="pagenum" id="Page_178">[Pg 178]</span></p>
+
+
+<h4 id="CRESS_AND_CELERY_SALAD">
+  CRESS AND CELERY SALAD.
+</h4>
+
+<p>Take equal parts of water cress and tender celery stalks cut fine. Mix
+in a salad bowl and serve with Hygia dressing.</p>
+
+
+<h4 id="CELERY_AND_BRAZIL_NUT_SALAD">
+  CELERY AND BRAZIL NUT SALAD.
+</h4>
+
+<ul>
+<li>Brazil Nuts,</li>
+<li>Celery Hearts,</li>
+<li>Hygia Dressing.</li>
+</ul>
+
+<p>Cut in very thin slices ¹⁄₂ pound large Brazil nuts. Prepare in the
+same manner four or five very crisp celery hearts. Mix and salt to
+taste. Dress this with a few white leaves of celery. Serve with or
+without dressing.</p>
+
+
+<h4 id="MEXICAN_SALAD">
+  MEXICAN SALAD.
+</h4>
+
+<ul>
+<li>Tomatoes,</li>
+<li>Olives,</li>
+<li>Peppers,</li>
+<li>Dressing.</li>
+</ul>
+
+<p>Peel and slice four good-sized tomatoes. Seed and chop fine one small
+green pepper. Arrange these on lettuce leaves in a salad bowl. Stone
+and slice a dozen olives and mix them with the salad and serve with oil
+or dressing.</p>
+
+
+<h4 id="STUFFED_TOMATOES">
+  STUFFED TOMATOES.
+</h4>
+
+<ul>
+<li>Tomatoes,</li>
+<li>Green Peppers,</li>
+<li>Parsley,</li>
+<li>Lettuce,</li>
+<li>Onions,</li>
+<li>Cabbage,</li>
+<li>Cucumbers,</li>
+<li>Flaked Wheat.</li>
+</ul>
+
+<p>Remove the center from tomatoes, chop fine with a few sprigs of
+parsley, one small onion, one cucumber, a little green pepper, cabbage
+or celery, and add enough flaked wheat to thicken or make stiff; and
+stuff the tomato shells. Serve on a lettuce leaf with salad dressing.</p>
+
+<p><span class="pagenum" id="Page_179">[Pg 179]</span></p>
+
+
+<h4 id="ASSORTED_SALAD">
+  ASSORTED SALAD.
+</h4>
+
+<ul>
+<li>Lettuce,</li>
+<li>Green Onions,</li>
+<li>Cucumbers,</li>
+<li>Parsley,</li>
+<li>Radishes,</li>
+<li>Chipped Beef.</li>
+</ul>
+
+<p>Wash clean two large heads of white lettuce, taking care to not break
+the leaves; peel and slice thinly two cucumbers of medium size. Put
+this in a bowl with teaspoonful of salt and a few lumps of ice for an
+hour before using. Peel and slice a few large-sized radishes. Decorate
+this with very small radishes. Leave in ice water until ready to use.
+Slice one small green onion, a little parsley chopped fine, and a few
+strips of chipped beef cut very fine. Arrange these nicely upon a
+lettuce leaf and serve with dressing.</p>
+
+
+<h4 id="ENDIVE_WITH_WINTER_SALAD">
+  ENDIVE WITH WINTER SALAD.
+</h4>
+
+<ul>
+<li>Water Cress,</li>
+<li>Celery,</li>
+<li>1 Beet,</li>
+<li>Endive,</li>
+<li>Hygia Dressing.</li>
+</ul>
+
+<p>A wholesome dish of salad may be made in winter by the aid of this
+plant. Only a little cress, celery and a small beet chopped fine makes
+a delicious salad served on the crisp blanched leaves of the endive.
+Serve with Hygia dressing.</p>
+
+
+<h4 id="ARTICHOKE_SALAD">
+  ARTICHOKE SALAD.
+</h4>
+
+<ul>
+<li>Lettuce,</li>
+<li>Artichokes,</li>
+<li>Hygia Dressing.</li>
+</ul>
+
+<p>Wash thoroughly and quarter some very young artichokes. Serve on a
+lettuce leaf with Hygia dressing or olive oil.</p>
+
+<p><span class="pagenum" id="Page_180">[Pg 180]</span></p>
+
+
+<h4 id="STUFFED_PEPPERS">
+  STUFFED PEPPERS.
+</h4>
+
+<ul>
+<li>Cabbage,</li>
+<li>Green Peppers,</li>
+<li>Celery,</li>
+<li>Tomatoes,</li>
+<li>Onions,</li>
+<li>Lettuce,</li>
+<li>Salad Dressing.</li>
+</ul>
+
+<p>Take a little celery, cabbage, onions, a few green pepper seeds, a
+little fresh tomato, chopped fine, salt to taste. Stuff the peppers
+with this and serve on red cabbage leaves or lettuce, with salad
+dressing.</p>
+
+
+<h4 id="TOMATO_AND_CUCUMBER_SALAD">
+  TOMATO AND CUCUMBER SALAD.
+</h4>
+
+<ul>
+<li>Tomatoes,</li>
+<li>Onions,</li>
+<li>Cucumbers,</li>
+<li>Dressing.</li>
+</ul>
+
+<p>Slice tomatoes, cucumbers, and onions, serve on lettuce leaf with
+dressing.</p>
+
+
+<h4 id="TOMATO_SALAD">
+  TOMATO SALAD.
+</h4>
+
+<ul>
+<li>Tomatoes,</li>
+<li>Lettuce,</li>
+<li>Oil or Dressing.</li>
+</ul>
+
+<p>Take small tomatoes, skin and serve whole on lettuce leaf, or a few
+slices of cucumbers laid around the tomato are very ornamental.</p>
+
+
+<h4 id="CELERY_AND_RADISH_SALAD">
+  CELERY AND RADISH SALAD.
+</h4>
+
+<ul>
+<li>Celery,</li>
+<li>Radishes,</li>
+<li>Dressing.</li>
+</ul>
+
+<p>Cut crisp, well blanched celery into half-inch lengths, and heap it in
+a salad bowl. Border it with small tuliped radishes and white celery
+leaves. Serve with dressing.</p>
+
+<p><span class="pagenum" id="Page_181">[Pg 181]</span></p>
+
+
+<h4 id="DANDELION_SALAD">
+  DANDELION SALAD.
+</h4>
+
+<ul>
+<li>1 pint of Dandelion,</li>
+<li>1 pint of Water Cress,</li>
+<li>3 Green Onions,</li>
+<li>Salt,</li>
+<li>Oil or Dressing.</li>
+</ul>
+
+<p>Dandelion makes a very wholesome and refreshing spring tonic. After
+it is carefully washed, place dandelion, water cresses and the onions
+sliced in a salad bowl, salt and serve with oil or dressing.</p>
+
+
+<h4 id="STUFFED_CUCUMBERS">
+  STUFFED CUCUMBERS.
+</h4>
+
+<ul>
+<li>Cucumbers,</li>
+<li>Lettuce,</li>
+<li>Cream Cheese,</li>
+<li>Tomato,</li>
+<li>Dressing.</li>
+</ul>
+
+<p>Cut an eighth or quarter from the cucumber, scoop out the inside, and
+cut this and tomato in small bits and mix the two with salad dressing.
+Return to the shell and put each cucumber on a plate, by itself, on
+lettuce leaf. Small round balls of cream cheese make a nice decoration
+and add a nice flavor to this.</p>
+
+
+<h4 id="TOMATO_AND_WATER_CRESS_SALAD">
+  TOMATO AND WATER CRESS SALAD.
+</h4>
+
+<ul>
+<li>Tomatoes,</li>
+<li>Water Cress,</li>
+<li>Salad Dressing.</li>
+</ul>
+
+<p>Take equal parts of peeled, sliced tomatoes, and water cress (after it
+has been thoroughly washed), put each in a separate bowl with the salad
+dressing. Let it stand five minutes, then mix well together and serve.</p>
+
+<p><span class="pagenum" id="Page_182">[Pg 182]</span></p>
+
+
+<h4 id="CELERY_SALAD">
+  CELERY SALAD.
+</h4>
+
+<ul>
+<li>Celery,</li>
+<li>Sweet Apples,</li>
+<li>Pecan Meats,</li>
+<li>Oil or Dressing.</li>
+</ul>
+
+<p>Cut the tender white stalks of celery in small bits. Add the apple
+chopped fine, and a few pecan meats on top. Serve on lettuce leaf with
+oil or dressing.</p>
+
+
+<h4 id="ANCHOVY_SALAD">
+  ANCHOVY SALAD.
+</h4>
+
+<ul>
+<li>Anchovies,</li>
+<li>Lettuce,</li>
+<li>Onions,</li>
+<li>Cabbage,</li>
+<li>Tomatoes,</li>
+<li>Parsley,</li>
+<li>Hygia Salad Dressing.</li>
+</ul>
+
+<p>Soak for 20 or 30 minutes, wash and clean three or four anchovies,
+remove bones, fins, heads and tails. Cover bottom of platter with
+tender lettuce leaves.</p>
+
+<p>Cut in small bits two fresh tomatoes, three or four young onions, a
+little cabbage and parsley. Mound this on platter, pouring over it some
+Hygia dressing. Cover mound with anchovies. Then garnish with quartered
+lemon and serve. Herring can be used instead of anchovies. See recipe
+for “Hygia Salad Dressing.”</p>
+
+<p>This is intended to be served at the beginning of the meal as the first
+course.</p>
+
+
+<h4 id="SMOKED_HERRING_SALAD">
+  SMOKED HERRING SALAD.
+</h4>
+
+<ul>
+<li>Lettuce,</li>
+<li>Tomatoes,</li>
+<li>Herring,</li>
+<li>Dressing.</li>
+</ul>
+
+<p>Put the crisp leaves of a head of lettuce in a salad bowl. Soak two
+smoked herrings until tender. Remove skin and bones, chop fine and mix
+with the lettuce. Pour over this a salad dressing and garnish with
+quartered tomatoes.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_183">[Pg 183]</span></p>
+
+
+  <h3 class="nobreak" id="FRUIT_AND_FRUIT_DISHES">
+    FRUIT AND FRUIT DISHES.
+  </h3>
+</div>
+
+
+<p>Fruits are the bouquet of all edible things. They are to the table
+what color is to the landscape. Aside from their nutritive value, they
+satisfy the vision, they appeal to all who love the beautiful, they
+seem to invite us to bite them.</p>
+
+<p>One of the most beautiful things in the world is a pyramid of ripe and
+luscious fruits.</p>
+
+
+<h4 id="SNOWFRUIT">
+  SNOWFRUIT.
+</h4>
+
+<ul>
+<li>Apples,</li>
+<li>Sugar,</li>
+<li>Cocoanut,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Slice apples, peaches or pears, and scatter between the layers
+fresh-grated cocoanut and sugar. Berries of any kind may be used
+instead of larger fruit. Frost the top lightly with cocoanut and sugar.
+Eat with or without whipped cream.</p>
+
+
+<h4 id="CRUSHED_STRAWBERRIES">
+  CRUSHED STRAWBERRIES.
+</h4>
+
+<p>Where strawberries are small or inferior in appearance they may be
+crushed, sweetened and mixed with the beaten whites of two or three
+eggs. Berries and eggs should first be thoroughly chilled on ice, then
+served as soon as mixed.</p>
+
+<p><span class="pagenum" id="Page_184">[Pg 184]</span></p>
+
+
+<h4 id="STRAWBERRIES_AND_ORANGES">
+  STRAWBERRIES AND ORANGES.
+</h4>
+
+<p>Cover a quart of ripe strawberries with powdered sugar. Pour over
+them half a teacupful of orange juice and serve at once. This is very
+delicious.</p>
+
+
+<h4 id="STRAWBERRIES_AND_WHIPPED_CREAM">
+  STRAWBERRIES AND WHIPPED CREAM.
+</h4>
+
+<p>Select nice, ripe, sweet berries, wash thoroughly, then cap and put
+first a layer of berries, then powdered sugar, until the dish is
+filled, and cover with whipped cream; beaten together with the whites
+of two eggs and a spoonful of powdered sugar.</p>
+
+
+<h4 id="PEARS_AND_CREAM">
+  PEARS AND CREAM.
+</h4>
+
+<p>Take ripe, mellow pears. Peel and slice them, and sprinkle lightly with
+powdered sugar. Just before serving add a spoonful of whipped cream to
+each dish.</p>
+
+
+<h4 id="PEACH_AND_APPLE_MUXIT">
+  PEACH AND APPLE MUXIT.
+</h4>
+
+<ul>
+<li>Mellow Apples,</li>
+<li>Ripe Peaches,</li>
+<li>Ground Nuts.</li>
+</ul>
+
+<p>Slice very thinly mellow apples. Put in a salad bowl. Crush half as
+many very ripe peaches which mix with whipped cream. Cover apples with
+this and serve. A few ground nuts can be added with marked improvement
+in nutritive value.</p>
+
+
+<h4 id="FRUIT_MEDLEY">
+  FRUIT MEDLEY.
+</h4>
+
+<p>Cut a hole in the stem end of an orange large enough to admit a spoon,
+and after the inside is taken out fill the orange with small bits of
+pineapple, bananas, oranges, apples, <span class="pagenum" id="Page_185">[Pg 185]</span>raisins, but before serving,
+grape or fruit juice of any kind poured over it will improve it. Sugar
+may be added if desired.</p>
+
+
+<h4 id="FRUIT_DESSERT">
+  FRUIT DESSERT.
+</h4>
+
+<ul>
+<li>Oranges,</li>
+<li>Cocoanut,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Cut sweet oranges in small pieces, grate the cocoanut; put a layer of
+each until the dish is well filled, and cover with whipped cream.</p>
+
+
+<h4 id="AMBROSIA">
+  AMBROSIA.
+</h4>
+
+<ul>
+<li>Oranges,</li>
+<li>Malaga Grapes,</li>
+<li>Bananas,</li>
+<li>Cocoanut,</li>
+<li>Dates,</li>
+<li>Pineapple,</li>
+<li>Nuts.</li>
+</ul>
+
+<p>Slice bananas and cut in small pieces the other fruits, removing the
+seeds from grapes. Put a layer of each until the dish is filled. Then
+cover the top well with grated cocoanut, and a few nut meats.</p>
+
+
+<h4 id="BANANAS_AND_CREAM">
+  BANANAS AND CREAM.
+</h4>
+
+<p>There is nothing more nutritious and delicious than a very ripe banana
+sliced with dates and nuts and served with thick cream.</p>
+
+
+<h4 id="FIG_BUTTER">
+  FIG BUTTER.
+</h4>
+
+<p>Select nice fresh figs and grind them. This makes a delicious butter.
+Served with unfired wafers and cream cheese is very delicious.</p>
+
+<p><span class="pagenum" id="Page_186">[Pg 186]</span></p>
+
+
+<h4 id="DATE_AND_NUT_BUTTER">
+  DATE AND NUT BUTTER.
+</h4>
+
+<p>Dates and nuts ground together make a very delicious butter or paste.</p>
+
+
+<h4 id="SNOW_PUDDING">
+  SNOW PUDDING.
+</h4>
+
+<ul>
+<li>Jelly Powder,</li>
+<li>6 Eggs,</li>
+<li>Cream.</li>
+</ul>
+
+<p>Prepare one package of jelly powder. Then take the whites of six eggs
+stiffly beaten, and thoroughly beat into the jelly when partly cool.
+Set on ice until ready to serve. Serve with thick cream.</p>
+
+
+<h4 id="GRAPE_TRIFLE">
+  GRAPE TRIFLE.
+</h4>
+
+<ul>
+<li>Grapes,</li>
+<li>Vanilla,</li>
+<li>Sugar,</li>
+<li>Cream.</li>
+</ul>
+
+<p>Put through a sieve two pounds ripe grapes; add sugar to taste. Put
+into a glass dish and cover with whipped cream flavored with vanilla.
+Serve very cold.</p>
+
+
+<h4 id="ALMOND_CUSTARD">
+  ALMOND CUSTARD.
+</h4>
+
+<ul>
+<li>¹⁄₂ box Jelly Powder,</li>
+<li>4 tablespoons Sugar,</li>
+<li>1 pint Rich Milk,</li>
+<li>1 tablespoon Bitter Almond,</li>
+<li>2 Eggs,</li>
+<li>1 cup Whipped Cream.</li>
+</ul>
+
+<p>Prepare jelly powder. Then dissolve in one pint of warm, rich milk.
+Add two well-beaten eggs, one tablespoon of sugar and one tablespoon
+extract of bitter almond; to this add one cup of whipped cream, and
+beat lightly. Pour into a deep glass dish, and when set place a few
+blanched almonds or pecans over the top and serve.</p>
+
+<p><span class="pagenum" id="Page_187">[Pg 187]</span></p>
+
+
+<h4 id="FRUIT_AND_NUT_MEDLEY">
+  FRUIT AND NUT MEDLEY.
+</h4>
+
+<ul>
+<li>Bananas,</li>
+<li>Oranges,</li>
+<li>Pineapples,</li>
+<li>Dates,</li>
+<li>Pecans.</li>
+</ul>
+
+<p>Slice bananas, cut oranges and pineapple in small pieces. Take the
+stones out of dates and put a layer of each until the dish is filled,
+and a few nut meats on top. This makes a very pretty and delicious dish.</p>
+
+
+<h4 id="LEMON_TRIFLE">
+  LEMON TRIFLE.
+</h4>
+
+<ul>
+<li>Lemons,</li>
+<li>Grape Juice,</li>
+<li>Sugar,</li>
+<li>Cream,</li>
+<li>Nutmeg.</li>
+</ul>
+
+<p>Two lemons, juice of both and grated rind of one, a scant cup of sugar,
+1 cup grape juice, 1 pint of cream, whipped stiff and sweetened, a
+little nutmeg. Strain the lemon before adding the grape juice and
+nutmeg. Whip gradually into the whipped cream. Serve in glasses. Soon
+after it is made it should be eaten.</p>
+
+
+<h4 id="A_SIMPLE_DESSERT">
+  A SIMPLE DESSERT.
+</h4>
+
+<ul>
+<li>Eggs,</li>
+<li>Peaches,</li>
+<li>Sugar,</li>
+<li>Dates,</li>
+<li>Cream.</li>
+</ul>
+
+<p>Beat the whites of six eggs into a very stiff froth, then add gradually
+6 tablespoonfuls powdered sugar, beating at least 15 minutes. Then beat
+in one heaping tablespoonful of fresh peaches (mashed) and as many
+seedless raisins or dates cut fine. Serve with thick cream.</p>
+
+<p><span class="pagenum" id="Page_188">[Pg 188]</span></p>
+
+
+<h4 id="FRUIT_AND_NUT_CUSTARD">
+  FRUIT AND NUT CUSTARD.
+</h4>
+
+<ul>
+<li>1 pint Milk,</li>
+<li>2 oz. Sugar,</li>
+<li>2 oz. Grape Juice,</li>
+<li>Protoid nuts and Raisins,</li>
+<li>Dessertspoonful Liquid Rennet.</li>
+</ul>
+
+<p>Add grape juice, rennet and sugar to the milk, lukewarm. Put nuts and
+raisins in custard cups. Pour the milk and combination over it. Allow
+to cool. Serve with whipped cream.</p>
+
+
+<h4 id="APPLE_FROST">
+  APPLE FROST.
+</h4>
+
+<ul>
+<li>1 Cup of Cream,</li>
+<li>1 Lemon,</li>
+<li>5 Eggs,</li>
+<li>4 Apples (grated),</li>
+<li>Jelly Powder.</li>
+</ul>
+
+<p>Beat cream stiff, sweeten to taste. The whites of eggs beaten lightly,
+to which add the juice of lemon, whip slowly into this the cream. Have
+prepared three tablespoonfuls of jelly powder and when nearly cooled
+mix all together, beating thoroughly.</p>
+
+
+<h4 id="APPLE_SNOW">
+  APPLE SNOW.
+</h4>
+
+<p>Peel and grate six nice apples, not too tart, and add the well-whipped
+whites of three eggs; sweeten to taste. Beat well until it is
+thoroughly mixed. Flavor with vanilla and serve with sweet cream.
+Tahlman sweet apples preferred.</p>
+
+
+<h4 id="APPLES_WITH_OLIVE_OIL">
+  APPLES WITH OLIVE OIL.
+</h4>
+
+<p>Peel a ripe apple, cut in eighths or sixteenths, place in a sauce dish
+and pour over it a few spoonfuls of olive oil. This, eaten with nuts,
+makes a delicious breakfast.</p>
+
+<p><span class="pagenum" id="Page_189">[Pg 189]</span></p>
+
+
+<h4 id="APPLES">
+  APPLES.
+</h4>
+
+<p>The acid of apples is among the most healthful of substances taken
+into the human stomach. It rouses the action of the liver when torpid,
+and thus enables it to eliminate and throw off the germs of bilious
+disorders and those of other diseases arising from slow blood poison.
+They must also be classed as among the most important and valuable of
+the vegetable growths, especially for that class who work with the
+brain.</p>
+
+
+<h4 id="ORANGES_ICED">
+  ORANGES ICED.
+</h4>
+
+<p>These make a very ornamental dish, and can be used for decorations.
+About eight fine sweet oranges should be peeled and quartered, and
+a soft icing made of two pounds of powdered sugar and the white of
+ten eggs. Each section should be thoroughly dipped until covered
+with icing, and then strung on a thread and suspended in the oven or
+sunshine to dry. Care should be taken not to have enough heat to brown
+them, and if not thoroughly covered they should be redipped. This is a
+very delicious and novel dish.</p>
+
+
+<h4 id="RASPBERRIES_ICED">
+  RASPBERRIES ICED.
+</h4>
+
+<p>Beat the white of one egg and stir in with it two tablespoonfuls of
+cold water. Immerse in this the raspberries one by one; drain and roll
+them in finely powdered and sifted sugar. Lay them on paper to dry, and
+arrange them with other fruits in a dessert dish. Time to dry, six or
+eight hours.</p>
+
+<p><span class="pagenum" id="Page_190">[Pg 190]</span></p>
+
+
+<h4 id="CURRANTS_No_1">
+  CURRANTS (No. 1.)
+</h4>
+
+<p>Mash a large cupful of ripe currants, squeeze through a cloth strainer,
+sweeten the expressed juice, and pour over a dish of whole currants.
+Serve very cold.</p>
+
+
+<h4 id="CURRANTS_No_2">
+  CURRANTS (No. 2.)
+</h4>
+
+<p>Select large bunches of ripe currants, dip in frothed white of egg,
+roll in powdered sugar and serve on the stem. This makes a beautiful
+table decoration.</p>
+
+
+<h4 id="PINEAPPLE">
+  PINEAPPLE.
+</h4>
+
+<p class="center">(To Cut for Serving.)</p>
+
+<p>Pare a pineapple so that the fruit shall be wasted as little as
+possible, and in order to do this notch it, in and out, and carefully
+remove all the specks and eyes. Pick the fruit from the core with a
+silver fork in pieces as large as a bean or shred it on a slaw cutter.
+Place in a dish and set on ice until wanted.</p>
+
+
+<h4 id="PINEAPPLE_1">
+  PINEAPPLE.
+</h4>
+
+<p class="center">(Served Whole.)</p>
+
+<p>Where the pineapple is very fine and ripe it may be brought to the
+table whole. It is a pretty dish, and can be served by digging out the
+eyes with a cheese scoop or pointed spoon. The sections will be found
+to run clear to the center and will split as easily as those of an
+orange. Pineapple thus served should be eaten by holding it in the hand.</p>
+
+<p><span class="pagenum" id="Page_191">[Pg 191]</span></p>
+
+
+<h4 id="ORANGE_BASKETS">
+  ORANGE BASKETS.
+</h4>
+
+<p>Cut as many oranges as will be required, leaving the peel whole for the
+baskets, and a strip half an inch wide for the handles. Remove the pulp
+and juice and use the juice in making orange jelly. When ready to serve
+put a spoonful of whipped cream over the jelly in each basket. Serve in
+a box lined with orange or laurel leaves.</p>
+
+
+<h4 id="GRAPE_FRUIT">
+  GRAPE FRUIT.
+</h4>
+
+<p>This fruit possesses great medicinal property, and is gaining in
+popularity every year.</p>
+
+<p>To prepare for the table, they should be cut in half, removing the hard
+pith and the seeds in the center. Fill the cavity and sprinkle the
+surface with powdered sugar, pouring over each half a tablespoonful of
+grape juice. This should be allowed to stand an hour before using.</p>
+
+<p>The abundant acid and slightly bitter flavor of this fruit serves to
+quench thirst, and it is regarded by many as a sovereign remedy for
+biliousness. It is undoubtedly one of the best liver tonics in the
+fruit kingdom; better results will be obtained by not diluting it with
+sugar.</p>
+
+
+<h4 id="THE_GUAVA">
+  THE GUAVA.
+</h4>
+
+<p>This tropical or semi-tropical shrub yields an important dessert fruit.
+It is, however, known to the inhabitants of the cooler zones only
+through guava jelly—a rich, conserve imported from the West Indies.
+The guava is cultivated in Florida, but the manufacture of guava is
+chiefly confined to the West Indies.</p>
+
+<p><span class="pagenum" id="Page_192">[Pg 192]</span></p>
+
+
+<h4 id="TO_KEEP_LEMONS">
+  TO KEEP LEMONS.
+</h4>
+
+<p>Lemons may be kept for a time by running a string through the nibs and
+hanging in a dry place.</p>
+
+
+<h4 id="MELONS">
+  MELONS.
+</h4>
+
+<p>Of all the fruits that grow in the balmy clime of the South there
+is none so much appreciated as the watermelon. While the watermelon
+contains over 90 per cent. water, it also contains 10 per cent. of
+carbohydrates, and other valuable food properties.</p>
+
+<p>We have given no recipes for the preparation of this, for the very
+obvious reason that it needs none.</p>
+
+<p>Those who have consumed the watermelon only in diningrooms and
+fashionable cafés know but little about the enjoyment there is in
+disposing of this article in the good old Southern way. They should
+see two Southern cornfield “niggers” on a hot summer’s day, making for
+the shade of a mulberry tree, laden with two large “millions” each,
+and watch them go after the luscious contents of this fruit without
+knife, fork, or spoon. This scene might whet up the imagination of the
+æsthetic cityite until he perhaps could gain some information as to
+how to eat and form some vague estimate of the pleasure of consuming a
+melon as the Asiatics did a thousand or two years ago.</p>
+
+<p>The watermelon, cantaloupe and muskmelon compose a triad of the best
+fruits known.</p>
+
+<p>Their virtue consists largely in the fact that they contain large
+quantities of pure non-acid distilled water and much fruit sugar, which
+stimulates the activity of all the digestive organs.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_193">[Pg 193]</span></p>
+
+
+  <h3 class="nobreak" id="EVAPORATED_FRUITS_1">
+    EVAPORATED FRUITS.
+  </h3>
+</div>
+
+
+<p>The process of evaporation is merely the taking from fruits enough
+water to keep them from decay. Therefore, in preparing them for the
+table, all that is necessary is to restore to them the water. This can
+be done by soaking them in pure spring water, preferably water that has
+been distilled. This will give the nearest approach to ripe fresh fruit
+that can be secured out of season. Cooking totally destroys and takes
+from fruit its life and freshness.</p>
+
+
+<h4 id="PRUNES">
+  PRUNES.
+</h4>
+
+<p>Take a quantity sufficient for two or three days, wash thoroughly,
+put in a deep vessel or pitcher, adding just enough lukewarm water
+to cover. Let them stand over night. They will be found thoroughly
+softened. The peeling can be easily removed. Then serve with thick
+cream. This will be found to be a delicious and healthful breakfast
+dish. The juice or syrup should not be poured off; the unused portion
+can be left in the vessel from 48 to 60 hours without injuring, if
+kept in a cool <span class="pagenum" id="Page_194">[Pg 194]</span>place. The large fancy variety, running from twenty to
+thirty per pound, are much better for preparing in this manner.</p>
+
+
+<h4 id="PEACHES_AND_APRICOTS">
+  PEACHES AND APRICOTS.
+</h4>
+
+<p>Take quantity desired. Place in deep vessel. Lay upon them a light
+weight, and add a small quantity of water, not quite enough to cover.
+Let stand six or eight hours. Then remove fruit to another vessel. Take
+a few pieces of same, remove the peeling and reduce to a pulp. Add this
+to water in which fruit was soaked. Pour this over the soaked fruit and
+serve.</p>
+
+<p>Recipe No. 2.—Prepare same as recipe No. 1, only mix a few seeded
+raisins with the fruit. This will furnish a delicious sweetening
+without the use of cane sugar, which is not recommended to use with
+acid fruits.</p>
+
+<p>The method employed in the foregoing recipes can be applied to all
+evaporated fruits.</p>
+
+
+<h4 id="EVAPORATED_APPLES_WITH_RAISINS">
+  EVAPORATED APPLES WITH RAISINS.
+</h4>
+
+<p>Take the quantity of dried or evaporated apples desired, and about half
+as many seeded raisins as apples. Wash apples thoroughly, mix raisins
+with apples in a deep vessel, and hardly cover with warm water. Let
+stand over night, when they will be ready to serve.</p>
+
+
+<h4 id="NUT-FIG_MARMALADE">
+  NUT-FIG MARMALADE.
+</h4>
+
+<p>Cover a small platter with ground figs, one-quarter inch thick. Cover
+this with a layer of blanched, sliced Brazil nuts, about one-eighth
+inch thick, then a layer of seeded <span class="pagenum" id="Page_195">[Pg 195]</span>dates. Over this place a layer of
+pecan meats, then another layer of ground figs, and cover this with
+sliced Brazil nuts. Press firmly together and slice with sharp knife.
+This is very delicious served plain with whipped cream.</p>
+
+
+<h4 id="STUFFED_PRUNES">
+  STUFFED PRUNES.
+</h4>
+
+<p>Soak prunes until soft. Remove pits and stuff with nut-meats.</p>
+
+
+<h4 id="STUFFED_DATES">
+  STUFFED DATES.
+</h4>
+
+<p>Select whole, firm dates, wash and remove stone and fill cavities with
+any kind of nuts desired or with cream cheese. Pack firmly and allow to
+dry before using.</p>
+
+
+<h4 id="PRUNE_DESSERT">
+  PRUNE DESSERT.
+</h4>
+
+<p>Soak the prunes seven to eight hours, remove pits and chop fine; cover
+bottom of pudding dish with prunes, over this a layer of ground nuts,
+alternate layers until dish is nearly filled. Cover with the beaten
+whites of the eggs, a little lemon juice and powdered sugar beaten very
+stiff; dot with pecan nuts and serve.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_196"></a><a id="Page_197"></a>[Pg 197]</span></p>
+
+
+  <h3 class="nobreak" id="CHEESE_AND_JUNKET">
+    CHEESE AND JUNKET.
+  </h3>
+</div>
+
+
+<h4 id="JUNKET">
+  JUNKET.
+</h4>
+
+<p>Into a quart of milk stir two tablespoonfuls of powdered sugar, a
+teaspoonful of liquid rennet. In a warm room the milk will soon become
+“set” like a custard, when it must be put on the ice until needed.
+Serve with sugar and cream from the same bowl in which it was formed.
+Any kind of fresh fruit may be added to the junket before it has
+entirely congealed and a portion of fruit given with each service.</p>
+
+
+<h4 id="CLABBER">
+  CLABBER.
+</h4>
+
+<p>Is nothing more than milk which has soured and turned or thickened
+until it is of the consistency of baked custard. It should then be set
+on ice, or in a cool place and not sent to the table until ready to
+use. Some individuals prefer this as a relish just as it is, but most
+people use sugar, cream and grated nutmeg. The milk may be put in a
+glass bowl before it turns. As a diet, however, better results will be
+obtained by using it without sweetening or flavoring.</p>
+
+
+<h4 id="CREAM_CHEESE">
+  CREAM CHEESE.
+</h4>
+
+<p>Take thick cream and tie it in a wet cloth. Stir a teaspoonful of salt
+into every pint of cream. Hang it in a <span class="pagenum" id="Page_198">[Pg 198]</span>cool airy place for three or
+four days to drain. Then turn it into a clean cloth, which must be put
+into a mold and under a weight for about twenty-four hours longer, when
+it will be fit for use.</p>
+
+
+<h4 id="CREAM_CHEESE_AND_NUTS">
+  CREAM CHEESE AND NUTS.
+</h4>
+
+<p>Cover a layer of cream cheese with dates sliced thin, and on that, a
+layer of pecan nuts or sliced Brazil nuts, taking care that the nuts
+form the top layer. Serve very cold.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_199">[Pg 199]</span></p>
+
+
+  <h3 class="nobreak" id="CAKE_PUDDINGS_AND_PIES">
+    CAKE, PUDDINGS AND PIES.
+  </h3>
+</div>
+
+
+<h4 id="FIG_AND_NUT_CAKE">
+  FIG AND NUT CAKE.
+</h4>
+
+<ul>
+<li>Figs,</li>
+<li>Nuts,</li>
+<li>Dates,</li>
+<li>Cocoanut.</li>
+</ul>
+
+<p>Make a layer each of ground figs, grated protoid nuts, dates cut in
+halves with stones removed, and grated cocoanut. Continue building
+these layers until the cake is of the thickness desired, finishing with
+the cocoanut; decorate with crystallized cherries and nut meats.</p>
+
+
+<h4 id="SWEET_POTATO_PUDDING">
+  SWEET POTATO PUDDING.
+</h4>
+
+<ul>
+<li>Sweet Potatoes,</li>
+<li>Eggs,</li>
+<li>Cream,</li>
+<li>Nutmeg,</li>
+<li>Sugar,</li>
+<li>Gelatine,</li>
+<li>Milk.</li>
+</ul>
+
+<p>Grate potatoes on a large grater and then drain on a sieve. To six
+heaping teaspoonfuls of potato add two of cream, two of sugar, yolk and
+beaten white of one egg, nutmeg or vanilla extract. Prepare heaping
+teaspoonful of jelly powder. Add to mixture and set in cold place. Turn
+out of mold and serve with cream.</p>
+
+<p><span class="pagenum" id="Page_200">[Pg 200]</span></p>
+
+
+<h4 id="CHERRY_PIE">
+  CHERRY PIE.
+</h4>
+
+<ul>
+<li>Flaked Wheat,</li>
+<li>Cherries,</li>
+<li>Milk,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Take enough flaked wheat to make the crust. Add a little salt. Put in
+just enough milk to moisten thoroughly. Let stand two or three hours.
+Butter the tin to prevent sticking, spread the wheat over the pan, the
+same as pie dough. Then set in a warm place—probably on the shelf
+over the stove—until thoroughly dry. Take out cherry pits, add sugar,
+spread the cherries over the crust, then (for meringue) a layer of
+whipped cream. If made properly it makes a delicious pie. In the winter
+evaporated cherries may be used if they are soaked over night in just
+enough water to cover.</p>
+
+
+<h4 id="PEACH_PIE">
+  PEACH PIE.
+</h4>
+
+<ul>
+<li>Flaked Wheat,</li>
+<li>Eggs,</li>
+<li>Peaches,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Make crust same as cherry pie. Either fresh or evaporated peaches can
+be used. Put the fruit through a colander, add sugar to taste, mix
+well, spread on crust, then spread a meringue made of the whites of two
+eggs and a little sugar beaten very stiff. Pies made of sweet fruit
+should have meringue made of whipped cream.</p>
+
+
+<h4 id="PRUNE_PIE">
+  PRUNE PIE.
+</h4>
+
+<ul>
+<li>Flaked Wheat,</li>
+<li>Sugar,</li>
+<li>Prunes,</li>
+<li>2 Eggs.</li>
+</ul>
+
+<p>Make crust same as cherry pie. Soak prunes until very soft. Drain off
+all water. Take out pits, mash through a colander, add a little sugar.
+Spread on the shell, cover with meringue, made of the whites of two
+eggs and a little sugar beaten quite stiff or with whipped cream.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_201">[Pg 201]</span></p>
+
+
+  <h3 class="nobreak" id="JELLIES">
+    JELLIES.
+  </h3>
+</div>
+
+
+<p>Owing to the fact that there are so many gelatine and jelly
+preparations on the market that are inferior, adulterated and harmful
+as food, it becomes necessary, for the guidance of our readers, to
+indicate some particular kind that investigation has proven to be pure
+and wholesome. We therefore, on account of its purity and simplicity in
+preparation, recommend and refer in the following recipes to a jelly
+powder known as “Bro-man-gel-on.” In the recipes it will be known as
+jelly powder.</p>
+
+
+<h4 id="STRAWBERRY_SPONGE">
+  STRAWBERRY SPONGE.
+</h4>
+
+<ul>
+<li>Bro-man-gel-on,</li>
+<li>Eggs,</li>
+<li>Berries.</li>
+</ul>
+
+<p>Dissolve one box Bro-man-gel-on Jelly Powder (lemon flavor) in one pint
+of hot water. Set aside to cool. When it begins to harden, whip the
+whites of three eggs stiff, and beat into jelly, a little at a time,
+until you have a smooth sponge. Then stir in half a pint of fresh, firm
+berries; turn all into a mold and set on the ice for a couple of hours.
+Serve with thick cream.</p>
+
+<p><span class="pagenum" id="Page_202">[Pg 202]</span></p>
+
+
+<h4 id="STRAWBERRIES_IN_JELLY">
+  STRAWBERRIES IN JELLY.
+</h4>
+
+<ul>
+<li>Jelly Powder (1 box),</li>
+<li>Berries (¹⁄₂ pint),</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Dissolve one package of jelly powder (lemon flavor) in one pint of hot
+water. Set aside to cool. When it begins to form, arrange the berries
+in regular order in the bottom of a mold. Wet with water. Pour the
+jelly in upon them and set all on ice until jelly is cold and hard.
+Turn out on platter and decorate with whipped cream.</p>
+
+
+<h4 id="STRAWBERRY_JELLY">
+  STRAWBERRY JELLY.
+</h4>
+
+<ul>
+<li>Berries,</li>
+<li>Sugar,</li>
+<li>Jelly Powder,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Wash and cap one pint of ripe, sweet berries, add one-half cup sugar,
+and let stand an hour. Dissolve one package of jelly powder in one
+pint of hot water, and when it begins to thicken add the sweetened
+strawberries. Pour this in cake pan with tube and set on ice until
+firm. Then turn out on platter and serve with whipped cream. It makes a
+pretty dish to fill the cavity with cream.</p>
+
+
+<h4 id="STRAWBERRY_ICE_CREAM">
+  STRAWBERRY ICE CREAM.
+</h4>
+
+<ul>
+<li>Jelly Powder,</li>
+<li>Berries,</li>
+<li>Sugar,</li>
+<li>Cream.</li>
+</ul>
+
+<p>Prepare one package of strawberry jelly powder. Add to this one-half
+cup of sugar. When it begins to thicken, place in a freezer, and when
+partly frozen add one pint of thick cream and freeze like any other ice
+cream. The individual dishes may be decorated with fresh ripe berries,
+or slices of very ripe bananas.</p>
+
+<p><span class="pagenum" id="Page_203">[Pg 203]</span></p>
+
+
+<h4 id="STRAWBERRY_FOAM">
+  STRAWBERRY FOAM.
+</h4>
+
+<ul>
+<li>Berries,</li>
+<li>Jelly Powder,</li>
+<li>Sugar,</li>
+<li>Lemon,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Sprinkle one-third pint of capped strawberries with sugar and set them
+aside in this for an hour, when the juice will be found to run freely.
+Press the berries through a sieve and extract all the juice. Have ready
+one box of jelly powder dissolved in hot water, and when cool, stir
+in the strawberry juice and the juice of one lemon; when it begins to
+thicken beat into a half pint of whipped cream. Set on the ice until
+thoroughly chilled.</p>
+
+
+<h4 id="PEACH_JELLY">
+  PEACH JELLY.
+</h4>
+
+<ul>
+<li>Peaches,</li>
+<li>Jelly Powder,</li>
+<li>Cream.</li>
+</ul>
+
+<p>Place in glass dish halves of very ripe peaches. Dissolve one package
+of Bro-man-gel-on in hot water; set aside, and when it begins to
+thicken pour over the peaches. Put in a cool place. Serve with plain or
+whipped cream.</p>
+
+
+<h4 id="ORANGE_CUPS">
+  ORANGE CUPS.
+</h4>
+
+<ul>
+<li>Oranges,</li>
+<li>Bro-man-gel-on,</li>
+<li>Nuts,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Dissolve one package of jelly powder in one-half pint hot water. When
+thoroughly dissolved add one-half pint of orange juice, and when
+beginning to thicken add one-half pint of English walnuts or pecans.
+Pour in small after-dinner coffee cups and set away to harden. Have
+<span class="pagenum" id="Page_204">[Pg 204]</span>ready cups made of oranges by quartering the peel and scooping out the
+centre. When ready to serve, take jelly from molds, turn into orange
+cups, and serve with whipped cream.</p>
+
+
+<h4 id="APPLE_SNOW_1">
+  APPLE SNOW.
+</h4>
+
+<ul>
+<li>Jelly Powder,</li>
+<li>Eggs,</li>
+<li>Apples,</li>
+<li>Sugar.</li>
+</ul>
+
+<p>One grated sweet apple, white of one egg beaten stiff, and sugar to
+taste. Beat all until quite firm and fill glasses.</p>
+
+
+<h4 id="JELLY_FOR_SNOW">
+  JELLY FOR SNOW.
+</h4>
+
+<p>Dissolve one package of jelly powder. When cool pour in wine glasses
+filling them three-quarters full. When hard, fill glasses with snow.</p>
+
+
+<h4 id="GRAPE_JELLY">
+  GRAPE JELLY.
+</h4>
+
+<ul>
+<li>Bro-man-gel-on,</li>
+<li>Grapes,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Dissolve one package of jelly powder. When cool add one-half pint
+of sweetened whipped cream and one-quarter pound of Malaga grapes
+(seeded). Beat slowly until this begins to stiffen. Place in a mold
+until hard. Serve with thick cream.</p>
+
+
+<h4 id="ICE_CREAM_WITH_JELLY">
+  ICE CREAM WITH JELLY.
+</h4>
+
+<ul>
+<li>Ice Cream,</li>
+<li>Fruit,</li>
+<li>Jelly Powder,</li>
+<li>Ice and Salt.</li>
+</ul>
+
+<p>Take one quart of plain ice cream. Then fill a round vessel or mold,
+holding about one quart, with cream, leaving <span class="pagenum" id="Page_205">[Pg 205]</span>a hole in the centre.
+Have prepared one package of jelly powder, flavor with any fruit
+desired, and fill the centre of ice cream. Place cover on mold, pack in
+ice and salt. When ready to serve dip the mold in warm water, when the
+contents can be easily removed.</p>
+
+
+<h4 id="DATE_JELLY">
+  DATE JELLY.
+</h4>
+
+<ul>
+<li>Jelly Powder,</li>
+<li>Stuffed Dates,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Prepare one package of raspberry and one package of orange jelly powder
+in separate vessels. Pour half the raspberry into mold. When this
+hardens cover top with stuffed dates. Pour over this half of the orange
+mixture. After it has begun to harden cover the top with stuffed dates.
+Alternate the layers until all the jelly has been used. Place on ice
+and serve with whipped cream.</p>
+
+
+<h4 id="RUSSIAN_JELLIES">
+  RUSSIAN JELLIES.
+</h4>
+
+<ul>
+<li>Jelly Powder,</li>
+<li>Fruits,</li>
+<li>Cream.</li>
+</ul>
+
+<p>These are made of two varieties of jellies by using a double mold. The
+outside jelly is usually transparent. Make the outside jelly shell by
+placing the smaller mold in the large one, and filling up the space
+with a clear jelly. Then take out the small mold and fill the centre
+space with a colored jelly or a mixture of fruits and cream. There are
+so many ways of molding and coloring these jellies that they can be
+made a beautiful decoration.</p>
+
+<p><span class="pagenum" id="Page_206">[Pg 206]</span></p>
+
+
+<h4 id="FRUIT_JELLY">
+  FRUIT JELLY.
+</h4>
+
+<ul>
+<li>Jelly Powder,</li>
+<li>Bananas,</li>
+<li>Thick Cream.</li>
+</ul>
+
+<p>Dissolve one package of jelly powder in hot water. When thoroughly
+dissolved, add a few bananas or any kind of sweet fruits. Set on ice to
+mold. Then serve with thick cream.</p>
+
+
+<h4 id="ORANGE_AND_BANANA_JELLY">
+  ORANGE AND BANANA JELLY.
+</h4>
+
+<ul>
+<li>Jelly Powder,</li>
+<li>Bananas,</li>
+<li>Oranges,</li>
+<li>Sugar,</li>
+<li>Cream.</li>
+</ul>
+
+<p>Slice three bananas lengthwise. Slice three oranges. Dissolve one
+package of jelly powder in hot water, then add the juice of one lemon
+and sweeten to taste. Place a layer of bananas, then a layer of
+oranges, a little sugar, until the dish is filled. When the gelatine
+has slightly cooled, pour it over the fruit. Set on ice until firm, and
+serve with cream.</p>
+
+
+<h4 id="BANANA_CREAM">
+  BANANA CREAM.
+</h4>
+
+<ul>
+<li>Jelly Powder,</li>
+<li>Cream,</li>
+<li>Bananas,</li>
+<li>Sugar,</li>
+<li>Nuts.</li>
+</ul>
+
+<p>Peel four very ripe bananas, rub through a colander. Add to this one
+cup sweet cream beaten to a stiff froth and four teaspoonfuls of sugar.
+Have ready one package of jelly powder dissolved, and when a little
+cool, add it to fruit, cream and sugar. Pour in mold to harden and
+serve with whipped cream. A few nut meats placed on the top will very
+much beautify this dish.</p>
+
+<p><span class="pagenum" id="Page_207">[Pg 207]</span></p>
+
+
+<h4 id="PRUNE_JELLY">
+  PRUNE JELLY.
+</h4>
+
+<ul>
+<li>Prunes,</li>
+<li>Almonds,</li>
+<li>Bro-man-gel-on,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Soak eight large prunes over night in warm water. Remove stones and
+place a salted almond in each prune. Cover the bottom of the mold with
+the prunes, and pour over that the prepared jelly powder. Instead of
+using one pint of <em>hot water</em> to dissolve the powder, warm one
+pint of the water the prunes were soaked in for that purpose. Serve
+with whipped cream.</p>
+
+
+<h4 id="GRAPE_JELLY_1">
+  GRAPE JELLY.
+</h4>
+
+<ul>
+<li>Jelly Powder,</li>
+<li>Lemon,</li>
+<li>Grape Juice,</li>
+<li>Sugar,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Dissolve one package of lemon jelly powder in one cup of warm water.
+When cool add one cup of grape juice and the juice of one lemon,
+sweeten to taste. Pour in mold and set on ice. When firm, serve with
+whipped cream. Any fruit juice desired can be used.</p>
+
+
+<h4 id="WATERMELON_JELLY">
+  WATERMELON JELLY.
+</h4>
+
+<ul>
+<li>Melon,</li>
+<li>Raisins,</li>
+<li>Jelly Powder,</li>
+<li>Almonds.</li>
+</ul>
+
+<p>Take a cold melon from the ice. Scoop out the centre. Make enough lemon
+jelly to fill the cavity. Seeded raisins can be placed in jelly for
+seeds. Another pretty way is to remove part of the centre after the
+lemon jelly has hardened and have enough strawberry jelly to fill in
+the centre, making it look like the red meat of the melon, and place
+salted almonds or pignolias for the seeds, serving in the melon rind.</p>
+
+<p><span class="pagenum" id="Page_208">[Pg 208]</span></p>
+
+
+<h4 id="SNOW_JELLY">
+  SNOW JELLY.
+</h4>
+
+<ul>
+<li>Bro-man-gel-on,</li>
+<li>Cocoanut,</li>
+<li>Sugar,</li>
+<li>Cream.</li>
+</ul>
+
+<p>Dissolve one package of strawberry jelly powder in a pint of hot water.
+Fill molds and allow to cool. When hard turn on platter, cover with
+grated cocoanut, sifting powdered sugar over the top. Serve with thick
+cream.</p>
+
+
+<h4 id="GRAPE_FRAPPE">
+  GRAPE FRAPPE.
+</h4>
+
+<ul>
+<li>Jelly Powder,</li>
+<li>Three Eggs,</li>
+<li>Grape Juice,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Dissolve one package of lemon jelly powder in one-half pint hot water,
+and when dissolved add one-half pint of grape juice, and mix well.
+Allow to cool. Beat the whites of three eggs to a stiff froth, and
+when the jelly begins to thicken, add gradually to the beaten whites,
+beating continually. When it is hard enough to keep its shape put in a
+mold and set on ice again. Serve with whipped cream.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_209">[Pg 209]</span></p>
+
+
+  <h3 class="nobreak" id="MOUSSES_SAUCES_AND_WHIPS">
+    MOUSSÉS, SAUCES AND WHIPS.
+  </h3>
+</div>
+
+
+<h4 id="GOOSEBERRY_SAUCE">
+  GOOSEBERRY SAUCE.
+</h4>
+
+<p>Select large, ripe gooseberries, cut off blooms and stems, sprinkle
+with sugar and serve with cream.</p>
+
+
+<h4 id="DATE_SAUCE">
+  DATE SAUCE.
+</h4>
+
+<ul>
+<li>Apples,</li>
+<li>Dates,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Grate four firm tart apples. Take an equal quantity of dates, remove
+the stones and mash thoroughly. Then add grated apples with a silver
+fork, mix thoroughly, and serve with whipped cream.</p>
+
+
+<h4 id="BLACKBERRY_SAUCE">
+  BLACKBERRY SAUCE.
+</h4>
+
+<p>Select nice, ripe berries; wash thoroughly, mash with a potato masher,
+sweeten to taste, and serve with a spoonful of whipped cream.</p>
+
+
+<h4 id="HUCKLEBERRY_SAUCE">
+  HUCKLEBERRY SAUCE.
+</h4>
+
+<p>Select and wash nice, ripe huckleberries and serve with cream.</p>
+
+<p><span class="pagenum" id="Page_210">[Pg 210]</span></p>
+
+
+<h4 id="STRAWBERRY_SAUCE_No_1">
+  STRAWBERRY SAUCE (No. 1.)
+</h4>
+
+<ul>
+<li>Butter,</li>
+<li>Sugar,</li>
+<li>Strawberries.</li>
+</ul>
+
+<p>Beat two ounces of butter to a cream, adding gradually four ounces or a
+half cup of powdered sugar. Then add twelve strawberries one at a time,
+mashing and beating until the whole is perfectly light. If it has a
+separated and curdled appearance add a little more sugar and let stand
+in a cold place until wanted.</p>
+
+
+<h4 id="STRAWBERRY_SAUCE_No_2">
+  STRAWBERRY SAUCE (No. 2.)
+</h4>
+
+<p>To one pint of sweet berries mashed up to a pulp, take the stiffly
+beaten whites of two eggs, mix thoroughly, sweeten to taste, and serve.</p>
+
+
+<h4 id="CRANBERRY_SAUCE">
+  CRANBERRY SAUCE.
+</h4>
+
+<p>Clean well and grind very ripe cranberries, adding sugar to taste.</p>
+
+
+<h4 id="AS_DESSERT">
+  AS DESSERT.
+</h4>
+
+<p>Add to the above sauce, the well-beaten whites of eggs. Mix a part in,
+and the remainder over the top and serve.</p>
+
+
+<h4 id="FRUIT_WHIP">
+  FRUIT WHIP.
+</h4>
+
+<ul>
+<li>Whites of Eggs,</li>
+<li>Cream.</li>
+</ul>
+
+<p>Mash and sweeten to taste, either strawberries, raspberries, nectarines
+or peaches. Wash the fruit, and to every quart add the whites of four
+eggs well beaten. Set on ice and serve with or without cream.</p>
+
+<p><span class="pagenum" id="Page_211">[Pg 211]</span></p>
+
+
+<h4 id="PRUNE_WHIP">
+  PRUNE WHIP.
+</h4>
+
+<ul>
+<li>Prunes,</li>
+<li>Eggs,</li>
+<li>Cream.</li>
+</ul>
+
+<p>Soak one pound of prunes until very soft, take out of water, remove
+pits, mash through colander, then beat the white of one egg very stiff
+and whip into the prune pulp. Serve with thick cream or whipped cream.
+This is enough for six or eight dishes.</p>
+
+
+<h4 id="ORANGE_WHIP">
+  ORANGE WHIP.
+</h4>
+
+<ul>
+<li>Eggs,</li>
+<li>Jelly Powder,</li>
+<li>Oranges.</li>
+</ul>
+
+<p>Beat the whites of two or three eggs to a froth. Dissolve one-half box
+of gelatine or jelly powder, one-half pound of sugar, and the juice of
+six or eight oranges together and allow the mixture to jelly slightly.
+Then add the eggs, which should be stiff enough to stand alone. Mix all
+thoroughly together, put into molds, and set on ice.</p>
+
+
+<h4 id="STRAWBERRY_MOUSSE">
+  STRAWBERRY MOUSSÉ.
+</h4>
+
+<ul>
+<li>Strawberries,</li>
+<li>Whipped Cream,</li>
+<li>Jelly Powder,</li>
+<li>Sugar.</li>
+</ul>
+
+<p>Mash together one quart of nice ripe berries and one pint of granulated
+sugar. Let this stand two hours. Meanwhile soak half package of jelly
+powder in one-and-a-half cupfuls of hot water. Rub the crushed berries
+through a coarse sieve. Add to this the jelly when partly cool. Stand
+the basin containing this mixture in a pan of ice water and stir until
+the contents begin to thicken. Then add three quarts of whipped cream.
+Stir all until <span class="pagenum" id="Page_212">[Pg 212]</span>well blended. Pour this mixture into the freezer, put
+on a cover, using plenty of ice and salt around the freezer. It will
+require four hours to harden.</p>
+
+
+<h4 id="RASPBERRY_MOUSSE">
+  RASPBERRY MOUSSÉ.
+</h4>
+
+<ul>
+<li>Cream,</li>
+<li>Raspberry Juice,</li>
+<li>Sugar.</li>
+</ul>
+
+<p>One quart of rich cream, one gill of raspberry juice, one-half cup of
+powdered sugar. Sweeten the cream, mix the juice with it, and whip all
+until very light and frothy. Freeze as you would ordinary ice cream.</p>
+
+
+<h4 id="MAPLE_MOUSSE">
+  MAPLE MOUSSÉ.
+</h4>
+
+<ul>
+<li>Double Cream,</li>
+<li>Maple Syrup.</li>
+</ul>
+
+<p>After mixing one pint of double cream with one cupful of maple syrup,
+beat with a rotary egg-beater until the mixture is thick to the bottom
+of the bowl. Then turn into a chilled mold, filling it to overflow.
+Cover with a sheet of paraffin paper; pressing the cover of the mold
+into place over the paper. Chill for three or four hours by packing
+closely in equal measure of crushed ice and salt.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_213">[Pg 213]</span></p>
+
+
+  <h3 class="nobreak" id="CREAMS">
+    CREAMS.
+  </h3>
+</div>
+
+
+<h4 id="FRUIT_CREAM">
+  FRUIT CREAM.
+</h4>
+
+<ul>
+<li>Bro-man-gel-on,</li>
+<li>Fruit,</li>
+<li>Milk,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Dissolve a package of jelly powder in warm milk. Then add (when nearly
+cold) pieces of sweet fruit. Set on ice to mold, and serve with whipped
+cream.</p>
+
+
+<h4 id="BAVARIAN_CREAM">
+  BAVARIAN CREAM.
+</h4>
+
+<ul>
+<li>1 Package Gelatine,</li>
+<li>1 Cupful of Sugar,</li>
+<li>1 Quart Ripe Berries,</li>
+<li>1 Pint of Whipped Cream.</li>
+</ul>
+
+<p>Soak half a package of gelatine in a cupful of cold water two hours.
+Mash together the berries and sugar, and let them stand an hour. Then
+press through a fine sieve, ejecting the seeds. Pour half a cupful of
+hot water on the soaked gelatine, and when it is dissolved, add to it
+the strained berries. Stand the pan containing the mixture in a basin
+of ice water, and beat until it begins to thicken. Then stir in one
+pint of cream that has been whipped light and dry. Stir gently from the
+bottom into a mold and set away to harden. When serving, heap fresh
+berries or fruit in the centre of the mold, and serve whipped cream in
+a separate dish.</p>
+
+<p><span class="pagenum" id="Page_214">[Pg 214]</span></p>
+
+
+<h4 id="APPLE_AND_EGG_CREAM">
+  APPLE AND EGG CREAM.
+</h4>
+
+<p>Grate one large mellow tart apple, add the well-beaten white of one
+egg. Serve with cream.</p>
+
+
+<h4 id="BANANA_CREAM_No_1">
+  BANANA CREAM (No. 1.)
+</h4>
+
+<p>Take five or six very ripe bananas, reduce to a fine pulp, add the
+juice of one lemon and a half cup of powdered sugar, beat thoroughly
+and serve.</p>
+
+
+<h4 id="BANANA_CREAM_No_2">
+  BANANA CREAM (No. 2.)
+</h4>
+
+<p>Rub through a coarse sieve; add as much cream as fruit and a pinch of
+salt. To one pint of this mixture add two ounces of powdered sugar.
+Beat this with a whip until it is light and frothy. Serve in glasses
+and sprinkle blanched or powdered almonds over the top. In the centre
+of each place a candied cherry. Serve cold.</p>
+
+
+<h4 id="BANANA_CREAM_No_3">
+  BANANA CREAM (No. 3.)
+</h4>
+
+<p>Mash to a pulp four good, ripe bananas, and add to the stiffly beaten
+whites of two eggs. Mix thoroughly, sweeten to taste. This should be
+used as soon as possible as the bananas turn dark very soon.</p>
+
+
+<h4 id="APPLE_ALMOND_CREAM">
+  APPLE, ALMOND CREAM.
+</h4>
+
+<ul>
+<li>8 or 9 Sweet Apples,</li>
+<li>¹⁄₂ Teacup Seeded Raisins,</li>
+<li>¹⁄₂ pound Sweet Almonds,</li>
+<li>1 Egg,</li>
+<li>A little Nutmeg,</li>
+<li>¹⁄₂ cup Thick Cream.</li>
+</ul>
+
+<p>Peel and grate the apples, blanch and grind the almonds, <span class="pagenum" id="Page_215">[Pg 215]</span>add a little
+nutmeg, one-half teacup chopped seeded raisins, and the white of one
+egg beaten stiff with one-half cup of thick cream. Mix all ingredients
+thoroughly and serve.</p>
+
+
+<h4 id="NUT_CREAM">
+  NUT CREAM.
+</h4>
+
+<ul>
+<li>Pecans,</li>
+<li>Sugar,</li>
+<li>Almonds,</li>
+<li>Jelly Powder,</li>
+<li>Cream,</li>
+<li>Whipped Cream.</li>
+</ul>
+
+<p>Take three ounces of pecans, one ounce of blanched sweet almonds,
+chop or pulverize. Then add one pint of cream and three or four
+tablespoonfuls of sugar and over this pour one-half package of jelly
+powder, which has been thoroughly dissolved in warm water. Put it upon
+the ice. When about to thicken, stir it until very smooth, then stir in
+lightly one pint of whipped cream, and put it into a mold.</p>
+
+
+<h4 id="PEACH_CREAM">
+  PEACH CREAM.
+</h4>
+
+<ul>
+<li>¹⁄₂ dozen Peaches (very ripe),</li>
+<li>1 cup Sweet Cream,</li>
+<li>1 Box Bro-man-gel-on,</li>
+<li>1 pint Whipped Cream.</li>
+</ul>
+
+<p>Mash peaches through a colander, sweeten to taste. Have prepared a
+package of jelly powder and when cool add to this peaches and one
+teacup of sweet cream, stirring well. Set on ice, add one pint of
+whipped cream and stir as this is thickening. Then place in a mold.</p>
+
+
+<h4 id="STRAWBERRY_CREAM">
+  STRAWBERRY CREAM.
+</h4>
+
+<ul>
+<li>2 quarts Berries,</li>
+<li>1 pint Whipped Cream,</li>
+<li>1 box Jelly Powder,</li>
+<li>Sugar.</li>
+</ul>
+
+<p>Select nice, very ripe strawberries, wash and mash <span class="pagenum" id="Page_216">[Pg 216]</span>through a colander,
+sweeten to taste, prepare jelly powder with one-half pint hot water.
+When cold add the strawberry juice and strain pan. Set on ice and stir
+until it thickens. Then add whipped cream and mix thoroughly. Pour in a
+mold, and set in a cool place to harden. Serve with whipped cream.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_217">[Pg 217]</span></p>
+
+
+  <h3 class="nobreak" id="ICE_CREAM_ICES_AND_DRINKS">
+    ICE CREAM, ICES AND DRINKS.
+  </h3>
+</div>
+
+
+<h4 id="ICE_CREAM">
+  ICE CREAM.
+</h4>
+
+<p>If one gallon is to be made use two quarts pure cream, one quart
+unskimmed milk, one quart crushed fruit, sweeten to taste.</p>
+
+<p>First pack freezer with ice and salt. Then pour into a gallon
+receptacle, the cream, milk and sugar, and stir until sugar is
+dissolved. Pour this into the freezer, adding the crushed fruit last so
+as to avoid curdling.</p>
+
+<p>To make good, pure ice cream only use rich milk and pure cream in about
+equal parts. Any fruit desired may be used.</p>
+
+
+<h4 id="RASPBERRY_ICE">
+  RASPBERRY ICE.
+</h4>
+
+<ul>
+<li>4 cupfuls of Water,</li>
+<li>2 cupfuls of Sugar,</li>
+<li>2 cupfuls of Raspberry Juice,</li>
+<li>2 Lemons.</li>
+</ul>
+
+<p>Mix the juice of the raspberries and lemons with the sugar and let
+them stand for an hour. Strain through a wire sieve, add the water and
+freeze, same as ice cream.</p>
+
+
+<h4 id="PEACH_ICE">
+  PEACH ICE.
+</h4>
+
+<ul>
+<li>Peaches,</li>
+<li>Sugar,</li>
+<li>Whites of Eggs.</li>
+</ul>
+
+<p>Into one quart of very ripe peaches (mashed) stir in a <span class="pagenum" id="Page_218">[Pg 218]</span>cupful of
+water, one pound of sugar, and the unbeaten whites of five eggs. Turn
+all into the freezer and grind until firm. Any ripe fruits desired can
+be used in the place of peaches.</p>
+
+
+<h4 id="SORBETS">
+  SORBETS.
+</h4>
+
+<p>Sorbets are simply sherbets half frozen, and they are generally served
+in glasses after the second course of a dinner. They are frozen without
+beating and with very little stirring, and the result is a rough, icy
+substance. Any kind of fruit juice may be used for these, or several
+kinds mixed.</p>
+
+
+<h4 id="STRAWBERRY_ICE">
+  STRAWBERRY ICE.
+</h4>
+
+<ul>
+<li>3 pints Crushed Ripe Berries,</li>
+<li>1 pint Picked Berries,</li>
+<li>1 pound of Powdered Sugar,</li>
+<li>3 pints of Water, (whole).</li>
+</ul>
+
+<p>Wash thoroughly and crush the berries with a silver fork and cover with
+one pound of powdered sugar. Let stand aside in a cool place for half
+an hour. Then add to the fruit three pints of water. Pass through a
+fine hair sieve or cloth, and just before freezing add a pint of picked
+berries.</p>
+
+<h4>STRAWBERRY SHERBET.</h4>
+
+<ul>
+<li>Sugar,</li>
+<li>Lemon Juice,</li>
+<li>Berry Juice,</li>
+<li>Whites of Eggs.</li>
+</ul>
+
+<p>To one pint of granulated sugar add one and one-half pints of warm
+water. To this add one and one-half pints strawberry juice or berries
+after they have been run through a coarse sieve add the juice of one
+large lemon. <span class="pagenum" id="Page_219">[Pg 219]</span>(Freeze like ice cream.) Just before it becomes stiff,
+add the whites of two eggs lightly beaten.</p>
+
+
+<h4 id="ICED_CANTALOUPE">
+  ICED CANTALOUPE.
+</h4>
+
+<p>Divide a cantaloupe in half. Remove seeds. Place upon the ice until
+very cold. Chip off the ends so they will set level on plate. Fill with
+ice cream or ices of any kind. To make an ornamental dish, one or two
+cherries can be slightly pressed into the cream.</p>
+
+
+<p class="p4">We regard it as unnecessary to give recipes for the following drinks,
+as the method of making them is so universally known:</p>
+
+<ul>
+<li>Lemonade,</li>
+<li>Buttermilk,</li>
+<li>Grape-juice,</li>
+<li>Milk Shake,</li>
+<li>Cider,</li>
+<li>Egg-nog, etc.</li>
+</ul>
+
+<p>Very delightful and refreshing drinks can be made by crushing
+thoroughly any ripe fruit or berries, and straining the juice from the
+pulp, and adding water and sugar.</p>
+
+
+<h4 id="NECTAR">
+  NECTAR.
+</h4>
+
+<ul>
+<li>3 Oranges,</li>
+<li>Crushed Ice,</li>
+<li>3 Lemons,</li>
+<li>Sugar,</li>
+<li>1 pint Water,</li>
+<li>A bit of Mint.</li>
+</ul>
+
+<p>Extract the juice of oranges and lemons, mix with water and crushed
+ice, sugar and mint, stir well and serve.</p>
+
+<p><span class="pagenum" id="Page_220">[Pg 220]</span></p>
+
+
+<h4 id="ORANGEADE">
+  ORANGEADE.
+</h4>
+
+<p>Roll as many oranges as you desire to use, squeeze the juice, allowing
+eight to one pint of water. Use the juice of two lemons to eight
+oranges. Sweeten to taste.</p>
+
+
+<h4 id="MEDLEY_NECTAR">
+  MEDLEY NECTAR.
+</h4>
+
+<p>Crush one pound of berries. Add to them one quart of water, one lemon
+sliced and the juice of one orange. Let these ingredients stand in an
+earthen bowl for three or four hours. Then strain, squeezing all juice
+out of the fruit. Dissolve one pound of powdered sugar in it, strain
+again, and put on ice until ready to serve.</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_221">[Pg 221]</span></p>
+
+
+  <h2 class="nobreak" id="MENUS">
+    MENUS.
+  </h2>
+</div>
+
+
+<p>From the following menus given some idea can be formed as to the order
+in which elementary meals should be served. The highest object to be
+attained in the preparation of a single meal or for an entire day or
+week is a perfectly balanced bill of fare; that is, to serve such foods
+as will furnish to the body all the elements of nutrition in the right
+proportions.</p>
+
+<p>These menus are made up to meet the requirements of a normal body.
+When the digestive, secretive or excretive organs are abnormal or
+disordered, special selections and combinations of food are required to
+counteract these conditions.</p>
+
+<p><span class="pagenum" id="Page_222">[Pg 222]</span></p>
+
+
+<h3 id="SUGGESTIONS_FOR_SEVEN_DAYS_MENUS">
+  SUGGESTIONS FOR SEVEN DAYS’ MENUS.
+</h3>
+
+
+<h4 id="MONDAY">
+  MONDAY.
+</h4>
+
+
+<h5 id="Breakfast_1">
+  <span class="smcap">Breakfast.</span>
+</h5>
+
+<ul>
+<li>Apples.</li>
+<li>Protoid Nuts.</li>
+<li>Filberts.</li>
+<li>Turkish pulled figs with cream.</li>
+</ul>
+
+
+<h5 id="Luncheon_1">
+  <span class="smcap">Luncheon.</span>
+</h5>
+
+<ul>
+<li>Pecans.</li>
+<li>Olives.</li>
+<li>Vegetable salad with Hygeia dressing.</li>
+<li>Unfired crackers.</li>
+<li>Sweet butter.</li>
+<li>Evaporated peaches and raisins.</li>
+<li>
+Milk.</li>
+</ul>
+
+
+<h5 id="Dinner_1">
+  <span class="smcap">Dinner.</span>
+</h5>
+
+<ul>
+<li>Oranges.</li>
+<li>Apples.</li>
+<li>Pecans.</li>
+<li>Protoid nuts.</li>
+<li>Ripe Olives.</li>
+<li>Lettuce.</li>
+<li>Flaked Oats, Dates and Cream.</li>
+<li>Unfired Crackers.</li>
+<li>Sweet Butter.</li>
+<li>Fruit Salad.</li>
+<li>Egg-nog.</li>
+</ul>
+
+<p><span class="pagenum" id="Page_223">[Pg 223]</span></p>
+
+
+<h4 id="TUESDAY">
+  TUESDAY.
+</h4>
+
+
+<h5 id="Breakfast_2">
+  <span class="smcap">Breakfast.</span>
+</h5>
+
+<ul>
+<li>Apples.</li>
+<li>Pecans.</li>
+<li>Bananas and Cream.</li>
+<li>Unfired Wafers.</li>
+<li>Seeded Raisins.</li>
+<li>Milk.</li>
+</ul>
+
+
+<h5 id="Luncheon_2">
+  <span class="smcap">Luncheon.</span>
+</h5>
+
+<ul>
+<li>Apples.</li>
+<li>Chestnuts.</li>
+<li>Pecans.</li>
+<li>Celery Salad.</li>
+<li>Unfired Crackers.</li>
+<li>Date and Nut Butter.</li>
+<li>Dates.</li>
+<li>Persimmons with cream.</li>
+</ul>
+
+
+<h5 id="Dinner_2">
+  <span class="smcap">Dinner.</span>
+</h5>
+
+<ul>
+<li>Sliced Pineapple.</li>
+<li>Pecans.</li>
+<li>Blanched Almonds.</li>
+<li>Ripe Olives.</li>
+<li>Celery.</li>
+<li>Unfired Wafers.</li>
+<li>Combination Nut Butter.</li>
+<li>Sliced Bananas, Dates and Cream.</li>
+<li>Egg-nog.</li>
+</ul>
+
+<p><span class="pagenum" id="Page_224">[Pg 224]</span></p>
+
+
+<h4 id="WEDNESDAY">
+  WEDNESDAY.
+</h4>
+
+
+<h5 id="Breakfast_3">
+  <span class="smcap">Breakfast.</span>
+</h5>
+
+<ul>
+<li>Sliced Sweet Apples with Cream.</li>
+<li>Pecans.</li>
+<li>Protoid Nuts.</li>
+<li>Sliced Oranges.</li>
+<li>Dates.</li>
+<li>Egg-nog.</li>
+</ul>
+
+
+<h5 id="Luncheon_3">
+  <span class="smcap">Luncheon.</span>
+</h5>
+
+<ul>
+<li>Pears.</li>
+<li>Pecans.</li>
+<li>English Walnuts.</li>
+<li>Tomato Salad with Hygeia Dressing.</li>
+<li>Fruit Wafers.</li>
+<li>Cream Cheese.</li>
+<li>Turkish Figs with Cream.</li>
+<li>Dates.</li>
+<li>Milk.</li>
+</ul>
+
+
+<h5 id="Dinner_3">
+  <span class="smcap">Dinner.</span>
+</h5>
+
+<ul>
+<li>Oysters on Half Shell.</li>
+<li>Unfired Crackers.</li>
+<li>Ripe Olives.</li>
+<li>Stuffed Peppers.</li>
+<li>Pecans.</li>
+<li>Chestnuts.</li>
+<li>Sun-cooked Corn.</li>
+<li>Ice Cream.</li>
+<li>Fig and Nut Cake.</li>
+</ul>
+
+<p><span class="pagenum" id="Page_225">[Pg 225]</span></p>
+
+
+<h4 id="THURSDAY">
+  THURSDAY.
+</h4>
+
+
+<h5 id="Breakfast_4">
+  <span class="smcap">Breakfast.</span>
+</h5>
+
+<ul>
+<li>Sliced Banana with Thick Cream.</li>
+<li>Pecans.</li>
+<li>Protoid Nuts.</li>
+<li>Dates.</li>
+<li>Egg-nog.</li>
+</ul>
+
+
+<h5 id="Luncheon_4">
+  <span class="smcap">Luncheon.</span>
+</h5>
+
+<ul>
+<li>Oranges.</li>
+<li>Pecans.</li>
+<li>Cold Slaw.</li>
+<li>Persian Prunes with Thick Cream.</li>
+<li>Unfired Crackers.</li>
+<li>Combination Cereal.</li>
+<li>Dates.</li>
+<li>Fig Butter.</li>
+<li>Protoid Nuts.</li>
+<li>Milk.</li>
+</ul>
+
+
+<h5 id="Dinner_4">
+  <span class="smcap">Dinner.</span>
+</h5>
+
+<ul>
+<li>Tokay Grapes.</li>
+<li>Pecans.</li>
+<li>Unfired Crackers.</li>
+<li>Sliced Cucumbers.</li>
+<li>Cherry Pie.</li>
+<li>Sweet Butter.</li>
+<li>Brazil Nuts.</li>
+<li>Seeded Raisins.</li>
+<li>Ripe Olives.</li>
+<li>Milk.</li>
+</ul>
+
+<p><span class="pagenum" id="Page_226">[Pg 226]</span></p>
+
+
+<h4 id="FRIDAY">
+  FRIDAY.
+</h4>
+
+
+<h5 id="Breakfast_5">
+  <span class="smcap">Breakfast.</span>
+</h5>
+
+<ul>
+<li>Sliced Pineapple.</li>
+<li>Pecans.</li>
+<li>Protoid Nuts.</li>
+<li>Evaporated Apples.</li>
+<li>Dates.</li>
+</ul>
+
+
+<h5 id="Luncheon_5">
+  <span class="smcap">Luncheon.</span>
+</h5>
+
+<ul>
+<li>Apples.</li>
+<li>Pecans.</li>
+<li>English Walnuts.</li>
+<li>Lettuce.</li>
+<li>Sweet Butter.</li>
+<li>Unfired Wafers.</li>
+<li>Dates.</li>
+<li>Fruit and Nut Medley.</li>
+<li>Milk.</li>
+</ul>
+
+
+<h5 id="Dinner_5">
+  <span class="smcap">Dinner.</span>
+</h5>
+
+<ul>
+<li>Oranges.</li>
+<li>Protoid Nuts.</li>
+<li>Black Walnuts.</li>
+<li>Ripe Olives.</li>
+<li>Sliced Tomatoes.</li>
+<li>Unfired Wafers.</li>
+<li>Cream Cheese.</li>
+<li>Prune Whip with Whipped Cream.</li>
+<li>Figs.</li>
+<li>Milk.</li>
+</ul>
+
+<p><span class="pagenum" id="Page_227">[Pg 227]</span></p>
+
+
+<h4 id="SATURDAY">
+  SATURDAY.
+</h4>
+
+
+<h5 id="Breakfast_6">
+  <span class="smcap">Breakfast.</span>
+</h5>
+
+<ul>
+<li>Grapes.</li>
+<li>Apples or Pears.</li>
+<li>Nuts.</li>
+<li>Dates.</li>
+<li>Milk.</li>
+</ul>
+
+
+<h5 id="Luncheon_6">
+  <span class="smcap">Luncheon.</span>
+</h5>
+
+<ul>
+<li>Red Banana (very ripe) with Thick Cream.</li>
+<li>Pecans.</li>
+<li>Brazil Nuts.</li>
+<li>Seeded Raisins.</li>
+<li>Dates.</li>
+<li>Whipped Egg.</li>
+<li>Rich Milk.</li>
+</ul>
+
+
+<h5 id="Dinner_6">
+  <span class="smcap">Dinner.</span>
+</h5>
+
+<ul>
+<li>Grapes.</li>
+<li>Protoid Nuts.</li>
+<li>Peanuts.</li>
+<li>Lettuce with Olive Oil.</li>
+<li>Fruit and Nut Medley.</li>
+<li>Turkish Figs with Cream.</li>
+<li>Unfired Wafers.</li>
+<li>Cream Cheese.</li>
+<li>Dates.</li>
+<li>Egg-nog.</li>
+</ul>
+
+<p><span class="pagenum" id="Page_228">[Pg 228]</span></p>
+
+
+<h4 id="SUNDAY">
+  SUNDAY.
+</h4>
+
+
+<h5 id="Breakfast_7">
+  <span class="smcap">Breakfast.</span>
+</h5>
+
+<ul>
+<li>Grape Fruit or Oranges.</li>
+<li>Pecans.</li>
+<li><em>Protoid</em> Nuts.</li>
+<li>Dates.</li>
+<li>Whipped Eggs.</li>
+<li>Milk.</li>
+</ul>
+
+
+<h5 id="Luncheon_7">
+  <span class="smcap">Luncheon.</span>
+</h5>
+
+<ul>
+<li>Bananas (ripe).</li>
+<li>English Walnuts.</li>
+<li><em>Protoid</em> Nuts.</li>
+<li>Unfired Crackers.</li>
+<li>Dates.</li>
+<li>Cold Slaw with Olive Oil.</li>
+<li>Persian Prunes with Cream.</li>
+<li>Milk.</li>
+</ul>
+
+
+<h5 id="Dinner_7">
+  <span class="smcap">Dinner.</span>
+</h5>
+
+<ul>
+<li>Grapes.</li>
+<li>Winter Nellie Pears.</li>
+<li>Pecans.</li>
+<li>Black Walnuts.</li>
+<li>Ripe Olives.</li>
+<li>Celery.</li>
+<li>Flaked Wheat, Dates and Cream.</li>
+<li>Unfired Crackers.</li>
+<li>Combination Nut Butter.</li>
+<li>Fruit Jelly with Whipped Cream.</li>
+<li>Dates.</li>
+<li>Egg-nog.</li>
+</ul>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_229">[Pg 229]</span></p>
+
+
+  <h3 class="nobreak" id="SUGGESTIONS_FOR_BANQUETS">
+    SUGGESTIONS FOR BANQUETS.
+  </h3>
+</div>
+
+
+<p>The following menu was served at the first elementary or uncooked
+banquet ever spread in this country, given by the authors, June 18,
+1903. The publicity given to this banquet, by the press of the country,
+and the unique lesson which it taught, and the enormous correspondence
+that was sent to the authors concerning it, showed with much emphasis
+the great demand there was for a comprehensive work on this subject.
+The object was more to show the numerous and attractive dishes that
+could be prepared from uncooked foods than to observe or follow any
+particular dietetic rule or law.</p>
+
+<p>There is also given a more simple Banquet Menu, which will be found
+very satisfactory when a formal course dinner seems called for.</p>
+
+<p><span class="pagenum" id="Page_230">[Pg 230]</span></p>
+
+
+<h4 id="BANQUET_MENU_No_1">
+  BANQUET MENU (No. 1.)
+</h4>
+
+<ul>
+<li>Oysters (or Clams) on Half Shell.</li>
+<li>Olives.</li>
+<li>Celery.</li>
+<li>Radishes.</li>
+<li>Cream of Tomato.</li>
+<li>Unfired Bread.</li>
+
+<li class="menu">Anchovy Salad.</li>
+
+<li class="menu">Chip Beef in Cream.</li>
+<li>Cucumbers.</li>
+
+<li class="menu">Fruit Punch.</li>
+
+<li class="menu">Beefsteak à la Tartar.</li>
+<li>Sun-cooked Corn.</li>
+<li>Flaked Wheat.</li>
+<li>Young Onions.</li>
+<li>Sliced Tomatoes.</li>
+
+<li class="menu">Fruit Salad.</li>
+<li>Pecans.</li>
+<li>Protoid Nuts.</li>
+
+<li class="menu">Ice Cream.</li>
+<li>Fruit and Nut Cake.</li>
+
+<li class="menu">Fruit Wafers.</li>
+<li>Cream Cheese.</li>
+<li>Grape Juice.</li>
+</ul>
+
+<p><span class="pagenum" id="Page_231">[Pg 231]</span></p>
+
+
+<h4 id="BANQUET_MENU_No_2">
+  BANQUET MENU (No. 2.)
+</h4>
+
+<ul>
+<li>Cream of Tomatoes.</li>
+<li>Unfired Wafers.</li>
+<li>Ripe Olives.</li>
+<li>Celery.</li>
+<li>Tomato Salad, Hygeia Dressing.</li>
+<li>Stuffed Peppers.</li>
+<li>Blanched Almonds.</li>
+
+<li class="menu">Combination Cereal.</li>
+<li>Dates.</li>
+<li>Whipped Cream.</li>
+<li>Sun-cooked Corn.</li>
+<li>Pecan Nuts.</li>
+<li>Brazil Nuts.</li>
+<li>Egg-nog.</li>
+<li>Unfired Bread.</li>
+<li>Sweet Butter.</li>
+
+<li class="menu">Fruit and Nut Medley.</li>
+<li>Fruit Jelly with Whipped Cream.</li>
+<li>Turkish Pulled Figs.</li>
+<li>Spanish Persimmons.</li>
+<li>Protoid Nuts.</li>
+
+<li class="menu">Cream Cheese.</li>
+<li>Date Butter.</li>
+<li>Unfired Fruit Wafers.</li>
+
+<li class="menu">Ice Cream.</li>
+<li>Nut Fruit Cake.</li>
+<li>Cereal Wafers.</li>
+</ul>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+
+<p><span class="pagenum"><a id="Page_232"></a><a id="Page_233"></a>[Pg 233]</span></p>
+
+
+  <h2 class="nobreak" id="APPENDIX">
+    APPENDIX.
+  </h2>
+</div>
+
+
+<h3 id="POISONING_AND_ADULTERATING_FOODS">
+  POISONING AND ADULTERATING FOODS.
+</h3>
+
+<p>Foods may be adulterated and not seriously injured. There are isolated
+cases where by adulteration they may be made even less harmful, as
+in the case of peppers, coffee and other stimulants, irritants and
+narcotics, but these exceptions are rare.</p>
+
+<p>Adulteration, artificial coloring, preservatives and the limitless
+number of drugs and chemical compounds used in corrupting the Natural
+article so as to make it appear what it is not—make it conform to
+some alleged virtue falsely advertised to deceive trusting people into
+purchasing it, all originated in greed for gain. This may be well
+called “The Crowning Crime of the Age.” It marks the most depraved
+branch of American commercialism.</p>
+
+<p>It is a well-known fact that the best paid chemists in this country are
+hired to adulterate, to preserve, to color and poison food rather than
+to purify, protect and lift the standard of its life giving value.</p>
+
+<p>Think of a human being whose one object in life is to get money and
+to accomplish this spends days, months, and years in his laboratory
+or over the experimental crucible employing his brain and genius, not
+in trying to better the condition and promote the happiness of his
+fellow creatures, but in compounding some concoction that will swindle,
+deceive and poison the helpless babe, the innocent youth, the hopeful
+maiden and man, and those weighted with the burden of years, and yet
+the scientist or chemist who has worked out the scheme is a shining
+star of virtue compared with his criminal master who is to feed out
+this perverted provender to the American people—the most tolerant race
+beneath the sun.</p>
+
+<p><span class="pagenum" id="Page_234">[Pg 234]</span></p>
+
+<p>For his corrupted wares he gets a price—gets money, with part of which
+he can only buy some clothes, some food, and a shelter, and with the
+balance he can flaunt himself in conspicuous array before the eyes of
+his fellows, for which he gains their envy rather than their love and
+respect; while if they knew the truth they would rise in their wrath
+and bury the Benedict Arnold beneath a mountain of his malodorous filth.</p>
+
+<p>A careful study of the food question has brought these crimes to my
+attention with an emphasis that is appalling.</p>
+
+<p>The poisonous coloring, preserving and baser matter used in all kinds
+of canned, preserved, and pickled fruits, vegetables, meats and bread
+materials is a matter of common knowledge. Poisonous stuff to make
+bread raise warranted by “Fagan, Sykes &amp; Co.” to be absolutely pure is
+known to contain deadly poison.</p>
+
+<p>In a few years from now, when the American people have given to the
+food question the place it deserves—made it the most important of all
+the sciences—the disgrace we are now tolerating will be overthrown and
+the names of the greedy charlatans who poison it, will be an insignia
+of dishonor.</p>
+
+<p>The chemical laboratory has exposed these commercial harpies, and the
+hope of their continuing these nefarious practices now depends upon the
+power of the lobby they can throw into our national and various state
+legislatures. In other words, it depends upon their power to purchase
+the votes of dishonest law makers, which is another crime and for which
+the common law says they shall be deprived of their liberty as common
+criminals. It is in this foul atmosphere and environment that these
+practices are born, live, thrive and have their being.</p>
+
+<p>If there was nothing else to recommend the use of Uncooked Foods the
+fact that they offer the public some protection against the most
+dangerous and soulless class of <span class="pagenum" id="Page_235">[Pg 235]</span>criminals that ever disgraced the flag
+of any country, would be quite enough.</p>
+
+<p>The wide circulation of this book has brought to me such a vast number
+of inquiries about how to select, prepare and combine uncooked foods,
+so as to counteract, remove the causes of, and if possible cure various
+disorders of the digestive, secretive and excretive organs, that I feel
+called upon to say that this work was written as a guide to those in a
+normal state of health who wished to improve their physical condition
+and get the highest degree of animal energy from their food.</p>
+
+<p>It was impossible to lay out combinations of food that would effect
+cures by removing causes, without <em>those causes being known</em>.</p>
+
+<p>In order to intelligently answer these inquiries, I have prepared a
+“Question Form” or diagnosis blank, which I will send on application,
+and when properly filled out and returned to me, I will give my
+diagnosis of the conditions without charge.</p>
+
+<p>The great number of inquiries and orders that have come to me for
+certain kinds and combinations of food since the publication of this
+work has led me into the pure or natural, food manufacturing business,
+which was not anticipated in the beginning.</p>
+
+<p>Information concerning these products will be courteously given to all
+inquirers.</p>
+
+<p class="right p2">
+  EUGENE CHRISTIAN,<br>
+  306 W. 79th Street,<br>
+  New York.
+</p>
+
+
+<hr class="chap x-ebookmaker-drop" aria-hidden="true">
+<div class="chapter">
+  <h2 class="nobreak" id="INDEX">
+    INDEX.
+  </h2>
+</div>
+
+  <p class="right">PAGE</p>
+<nav>
+<ul>
+
+  <li class="isub1">A</li>
+
+  <li class="indx">Almonds, Blanching, <a href="#Page_169">169</a></li>
+
+  <li class="indx">Almond Cream, Apple, <a href="#Page_214">214</a></li>
+
+  <li class="indx">Almond Custard, <a href="#Page_186">186</a></li>
+
+  <li class="indx">Ambrosia, <a href="#Page_85">85</a></li>
+
+  <li class="indx">Anchovy Salad, <a href="#Page_182">182</a></li>
+
+  <li class="indx">Anchovy Sandwich, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Apples, <a href="#Page_189">189</a></li>
+
+  <li class="indx">Apple Almond Cream, <a href="#Page_214">214</a></li>
+
+  <li class="indx">Apple and Egg Cream, <a href="#Page_214">214</a></li>
+
+  <li class="indx">Apples with Olive Oil, <a href="#Page_188">188</a></li>
+
+  <li class="indx">Apples with Raisins, <a href="#Page_194">194</a></li>
+
+  <li class="indx">Apple-Cress Salad, <a href="#Page_176">176</a></li>
+
+  <li class="indx">Apple Frost, <a href="#Page_188">188</a></li>
+
+  <li class="indx">Apple Muxit, Peach and, <a href="#Page_184">184</a></li>
+
+  <li class="indx">Apple and Nut Sandwich, <a href="#Page_167">167</a></li>
+
+  <li class="indx">Apple and Orange Salad, <a href="#Page_174">174</a></li>
+
+  <li class="indx">Apple Salad, <a href="#Page_175">175</a></li>
+
+  <li class="indx">Apple Snow, <a href="#Page_188">188</a>, <a href="#Page_204">204</a></li>
+
+  <li class="indx">Apricots and Peaches, <a href="#Page_194">194</a></li>
+
+  <li class="indx">Artichoke Salad, <a href="#Page_179">179</a></li>
+
+  <li class="indx">As a Remedy, <a href="#Page_43">43</a></li>
+
+  <li class="indx">Asparagus Salad, <a href="#Page_176">176</a></li>
+
+  <li class="indx">Assorted Salad, <a href="#Page_179">179</a></li>
+
+
+  <li class="ifrst">B</li>
+
+  <li class="indx">Banana Salad, <a href="#Page_173">173</a></li>
+
+  <li class="indx">Banana Creams, <a href="#Page_214">214</a></li>
+
+  <li class="indx">Bananas and Cream, <a href="#Page_185">185</a></li>
+
+  <li class="indx">Banana, Orange and (Jelly), <a href="#Page_206">206</a></li>
+
+  <li class="indx">Banquets, Suggestions, <a href="#Page_229">229</a></li>
+
+  <li class="indx">Banquets, Menus, <a href="#Page_230">230</a></li>
+
+  <li class="indx">Bavarian Cream, <a href="#Page_213">213</a></li>
+
+  <li class="indx">Baskets, Orange, <a href="#Page_191">191</a></li>
+
+  <li class="indx">Bean or Pea Soup, <a href="#Page_149">149</a></li>
+
+  <li class="indx">Beef, Chipped, in Cream, <a href="#Page_158">158</a></li>
+
+  <li class="indx">Beef, Sandwich, Raw, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Beef, Sandwich, Chipped, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Beefsteak à la Tartar, <a href="#Page_157">157</a></li>
+
+  <li class="indx">Begin, How to, <a href="#Page_139">139</a></li>
+
+  <li class="indx">Berries, Table, Fruits and, <a href="#Page_138">138</a></li>
+
+  <li class="indx">Blackberry Sauce, <a href="#Page_209">209</a></li>
+
+  <li class="indx">Blanching Almonds, <a href="#Page_169">169</a></li>
+
+  <li class="indx">Bread, Fermentation, <a href="#Page_103">103</a></li>
+
+  <li class="indx">Bread, Unfired, <a href="#Page_165">165</a></li>
+
+  <li class="indx">Butter, Date and Nut, <a href="#Page_186">186</a></li>
+
+  <li class="indx">Butter, Fig, <a href="#Page_185">185</a></li>
+
+
+  <li class="ifrst">C</li>
+
+  <li class="indx">Cakes, Fig and Nut, <a href="#Page_199">199</a></li>
+
+  <li class="indx">Cakes, Puddings, and Pies, <a href="#Page_199">199</a></li>
+
+  <li class="indx">Cantaloupe, Iced, <a href="#Page_218">218</a></li>
+
+  <li class="indx">Carrots and Nuts, <a href="#Page_155">155</a></li>
+
+  <li class="indx">Carrots, Radish, etc., <a href="#Page_155">155</a></li>
+
+  <li class="indx">Carrots and Turnips, <a href="#Page_153">153</a></li>
+
+  <li class="indx">Celery, <a href="#Page_153">153</a></li>
+
+  <li class="indx">Celery Salad, <a href="#Page_182">182</a></li>
+
+  <li class="indx">Celery and Radish Salad, <a href="#Page_180">180</a></li>
+
+  <li class="indx">Celery and Brazil Nut Salad, <a href="#Page_178">178</a></li>
+
+  <li class="indx"><span class="smcap">Cereals</span>, <a href="#Page_97">97</a>, <a href="#Page_163">163</a></li>
+  <li class="isub2">Flaked Oats, <a href="#Page_164">164</a></li>
+  <li class="isub2">Flaked Wheat, <a href="#Page_164">164</a></li>
+  <li class="isub2">Flaked Wheat, Dry, <a href="#Page_164">164</a></li>
+  <li class="isub2">Fruit Cereal, <a href="#Page_164">164</a></li>
+  <li class="isub2">Wheat, Whole, <a href="#Page_164">164</a></li>
+  <li class="isub2">Cereal Fruit, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Cheese and Date Sandwich, <a href="#Page_167">167</a></li>
+
+  <li class="indx">Cheese and Junket, <a href="#Page_197">197</a></li>
+
+  <li class="indx">Cherry Pie, <a href="#Page_200">200</a></li>
+
+  <li class="indx">Cheese and Lettuce Sandwich, <a href="#Page_167">167</a></li>
+
+  <li class="indx">Cheese and Egg Sandwich, <a href="#Page_175">175</a></li>
+
+  <li class="indx">Cherry Salad, <a href="#Page_174">174</a></li>
+
+  <li class="indx">Children, Feeding, <a href="#Page_125">125</a></li>
+
+  <li class="indx">Chipped Beef, in Cream, <a href="#Page_158">158</a></li>
+
+  <li class="indx">Chipped Beef Sandwich, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Clabber, <a href="#Page_197">197</a></li>
+
+  <li class="indx">Clams, Oysters and, <a href="#Page_158">158</a></li>
+
+  <li class="indx">Cold Slaw, <a href="#Page_153">153</a></li>
+
+  <li class="indx">Combinations, Food, <a href="#Page_61">61</a></li>
+
+  <li class="indx">Condiments, <a href="#Page_109">109</a></li>
+
+  <li class="indx">Cooking Foods, Effect of, <a href="#Page_76">76</a></li>
+
+  <li class="indx">Cooking Milk, <a href="#Page_81">81</a></li>
+
+  <li class="indx">Corn for Winter Use, <a href="#Page_155">155</a></li>
+
+  <li class="indx">Corn, Sun-cooked, <a href="#Page_156">156</a></li>
+
+  <li class="indx">Cranberry Sauce, <a href="#Page_210">210</a></li>
+
+  <li class="indx"><span class="smcap">Creams</span>, <a href="#Page_213">213</a></li>
+  <li class="isub2">Apple and Egg, <a href="#Page_214">214</a></li>
+  <li class="isub2">Apple Almond, <a href="#Page_214">214</a></li>
+  <li class="isub2">Banana, <a href="#Page_214">214</a></li>
+  <li class="isub2">Bavarian, <a href="#Page_213">213</a></li>
+  <li class="isub2">Fruit, <a href="#Page_213">213</a></li>
+  <li class="isub2">Nut, <a href="#Page_215">215</a></li>
+  <li class="isub2">Peach, <a href="#Page_215">215</a></li>
+  <li class="isub2">Strawberry, <a href="#Page_215">215</a></li>
+
+  <li class="indx">Cream, Bananas and, <a href="#Page_185">185</a></li>
+
+  <li class="indx">Cream, Beef Chipped in, <a href="#Page_158">158</a></li>
+
+  <li class="indx">Cream Cheese, <a href="#Page_197">197</a></li>
+
+  <li class="indx">Cream Cheese Sandwich, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Cream Cheese and Nuts, <a href="#Page_198">198</a></li>
+
+  <li class="indx">Cream, Ice, <a href="#Page_217">217</a></li>
+
+  <li class="indx">Cream, Pears and, <a href="#Page_184">184</a></li>
+
+  <li class="indx">Cream, Strawberries and, <a href="#Page_184">184</a></li>
+
+  <li class="indx">Cream, Whipped, <a href="#Page_171">171</a></li>
+
+  <li class="indx">Cream of Celery Soup, <a href="#Page_150">150</a></li>
+
+  <li class="indx">Cream of Cereal Soup, <a href="#Page_150">150</a></li>
+
+  <li class="indx">Cream of Corn Soup, <a href="#Page_150">150</a></li>
+
+  <li class="indx">Cream with Jelly, Ice, <a href="#Page_204">204</a></li>
+
+  <li class="indx">Cream of Tomatoes Soup, <a href="#Page_149">149</a></li>
+
+  <li class="indx">Cress and Cabbage Salad, <a href="#Page_176">176</a></li>
+
+  <li class="indx">Cress and Celery Salad, <a href="#Page_178">178</a></li>
+
+  <li class="indx">Cress and Tomato Salad, <a href="#Page_181">181</a></li>
+
+  <li class="indx">Crushed Strawberries, <a href="#Page_182">182</a></li>
+
+  <li class="indx">Cucumbers, <a href="#Page_154">154</a></li>
+
+  <li class="indx">Cucumber Salad, <a href="#Page_177">177</a></li>
+
+  <li class="indx">Cucumber Salad, Stuffed, <a href="#Page_181">181</a></li>
+
+  <li class="indx">Cucumber and Tomato Salad, <a href="#Page_180">180</a></li>
+
+  <li class="indx">Custard, Almond, <a href="#Page_186">186</a></li>
+
+  <li class="indx">Custard, Fruit and Nut, <a href="#Page_188">188</a></li>
+
+  <li class="indx">Cups, Orange, <a href="#Page_203">203</a></li>
+
+  <li class="indx">Currants, <a href="#Page_190">190</a></li>
+
+
+  <li class="ifrst">D</li>
+
+  <li class="indx">Dairy Products, Table, <a href="#Page_137">137</a></li>
+
+  <li class="indx">Dandelion Salad, <a href="#Page_181">181</a></li>
+
+  <li class="indx">Date Jelly, <a href="#Page_205">205</a></li>
+
+  <li class="indx">Date and Cheese Sandwich, <a href="#Page_167">167</a></li>
+
+  <li class="indx">Date and Nut Butter, <a href="#Page_186">186</a></li>
+
+  <li class="indx">Date Sauce, <a href="#Page_209">209</a></li>
+
+  <li class="indx">Dates, Stuffed, <a href="#Page_195">195</a></li>
+
+  <li class="indx">Dessert, Fruit, <a href="#Page_185">185</a></li>
+
+  <li class="indx">“ Prune, <a href="#Page_195">195</a></li>
+
+  <li class="indx">“ Simple, <a href="#Page_187">187</a></li>
+
+  <li class="indx">Dressing, Hygia, <a href="#Page_171">171</a></li>
+
+  <li class="indx">“ Salad, <a href="#Page_171">171</a></li>
+
+  <li class="indx">Dried Fruits, Table, <a href="#Page_136">136</a></li>
+
+  <li class="indx">Dried and Smoked Fish, <a href="#Page_158">158</a></li>
+
+  <li class="indx"><span class="smcap">Drinks</span>, <a href="#Page_219">219</a></li>
+  <li class="isub2">Medley Nectar, <a href="#Page_220">220</a></li>
+  <li class="isub2">Nectar, <a href="#Page_219">219</a></li>
+  <li class="isub2">Orangeade, <a href="#Page_220">220</a></li>
+
+
+  <li class="ifrst">E</li>
+
+  <li class="indx">Eat, How to, <a href="#Page_113">113</a></li>
+
+  <li class="indx">Economy, Simplicity, <a href="#Page_39">39</a></li>
+
+  <li class="indx">Effects of Cooking Food, <a href="#Page_76">76</a></li>
+
+  <li class="indx">Egg Cream, Apple and, <a href="#Page_214">214</a></li>
+
+  <li class="indx">Egg-Nog, Fruit, <a href="#Page_159">159</a></li>
+
+  <li class="indx">Egg-Nog, Family, <a href="#Page_160">160</a></li>
+
+  <li class="indx"><span class="smcap">Eggs</span>, <a href="#Page_159">159</a></li>
+  <li class="isub2">Beaten, <a href="#Page_160">160</a></li>
+  <li class="isub2">Cream, <a href="#Page_160">160</a></li>
+  <li class="isub2">Plain, <a href="#Page_160">160</a></li>
+  <li class="isub2">Whipped, <a href="#Page_160">160</a></li>
+
+  <li class="indx">Emancipation of Woman, <a href="#Page_49">49</a></li>
+
+  <li class="indx">Endive Salad, <a href="#Page_179">179</a></li>
+
+  <li class="indx"><span class="smcap">Evaporated Fruits</span>, <a href="#Page_193">193</a></li>
+  <li class="isub2">Apples with Raisins, <a href="#Page_194">194</a></li>
+  <li class="isub2">Nut, Fig, Marmalade, <a href="#Page_194">194</a></li>
+  <li class="isub2">Peaches and Apricots, <a href="#Page_194">194</a></li>
+  <li class="isub2">Prunes, <a href="#Page_193">193</a></li>
+  <li class="isub2">Prune Dessert, <a href="#Page_195">195</a></li>
+  <li class="isub2">Stuffed Dates, <a href="#Page_195">195</a></li>
+  <li class="isub2">Stuffed Prunes, <a href="#Page_195">195</a></li>
+
+
+  <li class="ifrst">F</li>
+
+  <li class="indx">Family Egg-Nog, <a href="#Page_160">160</a></li>
+
+  <li class="indx">Feeding Children, <a href="#Page_125">125</a></li>
+
+  <li class="indx">Fermentation, Bread, <a href="#Page_103">103</a></li>
+
+  <li class="indx">Fig Marmalade, Nut, <a href="#Page_194">194</a></li>
+
+  <li class="indx">Finger Rolls, <a href="#Page_166">166</a></li>
+
+  <li class="indx">Fish, Dried and Smoked, <a href="#Page_158">158</a></li>
+
+  <li class="indx">Flaked Wheat, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Flaked Wheat and Oats, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Flesh Foods, <a href="#Page_85">85</a>, <a href="#Page_157">157</a></li>
+
+  <li class="indx">Flesh Foods (Recipes), <a href="#Page_157">157</a></li>
+
+  <li class="indx">Flesh Foods, Table, <a href="#Page_134">134</a></li>
+
+  <li class="indx">Food, Effects of Cooking, <a href="#Page_76">76</a></li>
+
+  <li class="indx">Food Combinations, <a href="#Page_61">61</a></li>
+
+  <li class="indx">Food, Preparation of, <a href="#Page_69">69</a></li>
+
+  <li class="indx">Food, Preparation of Uncooked, <a href="#Page_73">73</a></li>
+
+  <li class="indx">Food Products, <a href="#Page_29">29</a></li>
+
+  <li class="indx">Foods, Raw, <a href="#Page_35">35</a></li>
+
+  <li class="indx">Foods, Selection of, <a href="#Page_55">55</a></li>
+
+  <li class="indx">Food Values and Tables, <a href="#Page_133">133</a></li>
+
+  <li class="indx">Frappe, Grape, <a href="#Page_198">198</a></li>
+
+  <li class="indx">Fruits, <a href="#Page_93">93</a></li>
+
+  <li class="indx">Fruit Cereal, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Fruit Cream, <a href="#Page_213">213</a></li>
+
+  <li class="indx">Fruits, Dried, Table, <a href="#Page_136">136</a></li>
+
+  <li class="indx">Fruit, Egg-Nog, <a href="#Page_159">159</a></li>
+
+  <li class="indx">Fruits, Evaporated, <a href="#Page_193">193</a></li>
+
+  <li class="indx">Fruit Jelly, <a href="#Page_206">206</a></li>
+
+  <li class="indx">Fruit Salad, <a href="#Page_174">174</a></li>
+
+  <li class="indx">Fruits and Berries, Table, <a href="#Page_138">138</a></li>
+
+  <li class="indx"><span class="smcap">Fruit and Fruit Dishes</span>, <a href="#Page_183">183</a></li>
+  <li class="isub2">Ambrosia, <a href="#Page_185">185</a></li>
+  <li class="isub2">Almond Custard, <a href="#Page_186">186</a></li>
+  <li class="isub2">Apple Frost, <a href="#Page_188">188</a></li>
+  <li class="isub2">Apple Snow, <a href="#Page_188">188</a></li>
+  <li class="isub2">Apples, <a href="#Page_189">189</a></li>
+  <li class="isub2">Apples with Olive Oil, <a href="#Page_188">188</a></li>
+  <li class="isub2">Bananas and Cream, <a href="#Page_185">185</a></li>
+  <li class="isub2">Crushed Strawberries, <a href="#Page_183">183</a></li>
+  <li class="isub2">Currants (No. 1), <a href="#Page_190">190</a></li>
+  <li class="isub2">Currants (No. 2), <a href="#Page_190">190</a></li>
+  <li class="isub2">Date and Nut Butter, <a href="#Page_186">186</a></li>
+  <li class="isub2">Fruit Dessert, <a href="#Page_185">185</a></li>
+  <li class="isub2">Fruit Medley, <a href="#Page_184">184</a></li>
+  <li class="isub2">Fig Butter, <a href="#Page_185">185</a></li>
+  <li class="isub2">Fruit and Nut Medley, <a href="#Page_187">187</a></li>
+  <li class="isub2">Fruit and Nut Custard, <a href="#Page_188">188</a></li>
+  <li class="isub2">Grape Fruit, <a href="#Page_191">191</a></li>
+  <li class="isub2">Grape Trifle, <a href="#Page_186">186</a></li>
+  <li class="isub2">Guava, <a href="#Page_191">191</a></li>
+  <li class="isub2">Keep Lemons, <a href="#Page_192">192</a></li>
+  <li class="isub2">Lemon Trifle, <a href="#Page_187">187</a></li>
+  <li class="isub2">Orange Baskets, <a href="#Page_191">191</a></li>
+  <li class="isub2">Oranges, Iced, <a href="#Page_189">189</a></li>
+  <li class="isub2">Melons, <a href="#Page_192">192</a></li>
+  <li class="isub2">Peach and Apple Muxit, <a href="#Page_184">184</a></li>
+  <li class="isub2">Pears and Cream, <a href="#Page_184">184</a></li>
+  <li class="isub2">Pineapple, <a href="#Page_190">190</a></li>
+  <li class="isub2">Raspberries, Iced, <a href="#Page_189">189</a></li>
+  <li class="isub2">Snow Fruit, <a href="#Page_183">183</a></li>
+  <li class="isub2">Snow Pudding, <a href="#Page_186">186</a></li>
+  <li class="isub2">Simple Dessert, <a href="#Page_187">187</a></li>
+  <li class="isub2">Strawberries and Cream, <a href="#Page_184">184</a></li>
+  <li class="isub2">Strawberries and Oranges, <a href="#Page_184">184</a></li>
+
+  <li class="indx">Fruit Whip, <a href="#Page_210">210</a></li>
+
+  <li class="indx">Function of Foods, <a href="#Page_23">23</a></li>
+
+
+  <li class="ifrst">G</li>
+
+  <li class="indx">Gems, Unleavened, <a href="#Page_165">165</a></li>
+
+  <li class="indx">Gooseberry Sauce, <a href="#Page_209">209</a></li>
+
+  <li class="indx">Grape Frappe, <a href="#Page_198">198</a></li>
+
+  <li class="indx">Grape Fruit, <a href="#Page_191">191</a></li>
+
+  <li class="indx">Grape Fruit Salad, <a href="#Page_174">174</a></li>
+
+  <li class="indx">Grape Jelly, <a href="#Page_204">204</a>, <a href="#Page_207">207</a></li>
+
+  <li class="indx">Grape Trifle, <a href="#Page_186">186</a></li>
+
+  <li class="indx">Green Corn, <a href="#Page_154">154</a></li>
+
+  <li class="indx">Green Peas, <a href="#Page_154">154</a></li>
+
+  <li class="indx">Green Pea Soup, <a href="#Page_148">148</a></li>
+
+  <li class="indx">Green Vegetable Table, <a href="#Page_136">136</a></li>
+
+  <li class="indx">Guava, <a href="#Page_191">191</a></li>
+
+
+  <li class="ifrst">H</li>
+
+  <li class="indx">Herring Salad, Smoked, <a href="#Page_182">182</a></li>
+
+  <li class="indx">How to Begin, <a href="#Page_139">139</a></li>
+
+  <li class="indx">How to Eat, <a href="#Page_113">113</a></li>
+
+  <li class="indx">Hygia Salad Dressing, <a href="#Page_171">171</a></li>
+
+
+  <li class="ifrst">I</li>
+
+  <li class="indx">Introduction, <a href="#Page_15">15</a></li>
+
+  <li class="indx">Ice Cream with Jelly, <a href="#Page_204">204</a></li>
+
+  <li class="indx"><span class="smcap">Ice Cream, Ices and Drinks</span>, <a href="#Page_217">217</a></li>
+  <li class="isub2">Ice Cream, <a href="#Page_217">217</a></li>
+  <li class="isub2">Iced Cantaloupe, <a href="#Page_218">218</a></li>
+  <li class="isub2">Nectar, <a href="#Page_219">219</a></li>
+  <li class="isub2">Medley Nectar, <a href="#Page_220">220</a></li>
+  <li class="isub2">Orangeade, <a href="#Page_220">220</a></li>
+  <li class="isub2">Peach Ice, <a href="#Page_217">217</a></li>
+  <li class="isub2">Raspberry Ice, <a href="#Page_217">217</a></li>
+  <li class="isub2">Sorbets, <a href="#Page_218">218</a></li>
+  <li class="isub2">Strawberry Ice, <a href="#Page_218">218</a></li>
+  <li class="isub2">Strawberry Ice Cream, <a href="#Page_202">202</a></li>
+  <li class="isub2">Strawberry Sherbet, <a href="#Page_218">218</a></li>
+
+  <li class="indx">Iced, Oranges, <a href="#Page_189">189</a></li>
+
+  <li class="indx">Iced Raspberries, <a href="#Page_189">189</a></li>
+
+
+  <li class="ifrst">J</li>
+
+  <li class="indx">Jelly, Snow, <a href="#Page_198">198</a></li>
+
+  <li class="indx"><span class="smcap">Jellies</span>, <a href="#Page_201">201</a></li>
+  <li class="isub2">Apple Snow, <a href="#Page_204">204</a></li>
+  <li class="isub2">Banana Cream, <a href="#Page_206">206</a></li>
+  <li class="isub2">Date Jelly, <a href="#Page_205">205</a></li>
+  <li class="isub2">Fruit Jelly, <a href="#Page_206">206</a></li>
+  <li class="isub2">Grape Frappe, <a href="#Page_208">208</a></li>
+  <li class="isub2">Grape Jelly, <a href="#Page_204">204</a>, <a href="#Page_207">207</a></li>
+  <li class="isub2">Ice Cream with Jelly, <a href="#Page_204">204</a></li>
+  <li class="isub2">Orange Cups, <a href="#Page_203">203</a></li>
+  <li class="isub2">Orange and Banana, <a href="#Page_206">206</a></li>
+  <li class="isub2">Peach Jelly, <a href="#Page_203">203</a></li>
+  <li class="isub2">Prune Jelly, <a href="#Page_207">207</a></li>
+  <li class="isub2">Russian Jellies, <a href="#Page_205">205</a></li>
+  <li class="isub2">Snow Jelly, <a href="#Page_208">208</a></li>
+  <li class="isub2">Strawberry Foam, <a href="#Page_203">203</a></li>
+  <li class="isub2">Strawberry Ice Cream, <a href="#Page_202">202</a></li>
+  <li class="isub2">Strawberry Jelly, <a href="#Page_202">202</a></li>
+  <li class="isub2">Strawberries in Jelly, <a href="#Page_202">202</a></li>
+  <li class="isub2">Strawberry Sponge, <a href="#Page_201">201</a></li>
+  <li class="isub2">Watermelon Jelly, <a href="#Page_207">207</a></li>
+
+
+  <li class="ifrst">K</li>
+
+  <li class="indx">Keep Lemons, <a href="#Page_192">192</a></li>
+
+  <li class="indx">Kraut, <a href="#Page_156">156</a></li>
+
+
+  <li class="ifrst">L</li>
+
+  <li class="indx">Lemons, to Keep, <a href="#Page_192">192</a></li>
+
+  <li class="indx">Lemon Trifle, <a href="#Page_187">187</a></li>
+
+  <li class="indx">Lettuce, <a href="#Page_153">153</a></li>
+
+  <li class="indx">Lettuce and Cheese Sandwich, <a href="#Page_167">167</a></li>
+
+
+  <li class="ifrst">M</li>
+
+  <li class="indx">Maple Moussé, <a href="#Page_212">212</a></li>
+
+  <li class="indx">Marmalade, Nut-Fig, <a href="#Page_194">194</a></li>
+
+  <li class="indx">Mastication, <a href="#Page_119">119</a></li>
+
+  <li class="indx">Medley, Fruit, <a href="#Page_185">185</a></li>
+
+  <li class="indx">Medley, Fruit and Nut, <a href="#Page_187">187</a></li>
+
+  <li class="indx">Medley, Nectar, <a href="#Page_220">220</a></li>
+
+  <li class="indx">Melons, <a href="#Page_192">192</a></li>
+
+  <li class="indx">Menus, <a href="#Page_221">221</a></li>
+
+  <li class="indx">Menus, Seven Days, <a href="#Page_222">222</a></li>
+
+  <li class="indx">Mexican Salad, <a href="#Page_178">178</a></li>
+
+  <li class="indx">Milk, Cooking, <a href="#Page_81">81</a></li>
+
+  <li class="indx"><span class="smcap">Moussés, Sauces and Whips</span>, <a href="#Page_209">209</a></li>
+  <li class="isub2">Blackberry Sauce, <a href="#Page_209">209</a></li>
+  <li class="isub2">Cranberry Sauce, <a href="#Page_210">210</a></li>
+  <li class="isub2">Date Sauce, <a href="#Page_209">209</a></li>
+  <li class="isub2">Fruit Whip, <a href="#Page_210">210</a></li>
+  <li class="isub2">Gooseberry Sauce, <a href="#Page_209">209</a></li>
+  <li class="isub2">Maple Moussé, <a href="#Page_212">212</a></li>
+  <li class="isub2">Huckleberry Sauce, <a href="#Page_209">209</a></li>
+  <li class="isub2">Orange Whip, <a href="#Page_211">211</a></li>
+  <li class="isub2">Prune Whip, <a href="#Page_211">211</a></li>
+  <li class="isub2">Raspberry Moussé, <a href="#Page_212">212</a></li>
+  <li class="isub2">Strawberry Moussé, <a href="#Page_211">211</a></li>
+  <li class="isub2">Strawberry Sauce No. 1, <a href="#Page_210">210</a></li>
+  <li class="isub2">Strawberry Sauce No. 2, <a href="#Page_210">210</a></li>
+
+  <li class="indx">Muxit, Peach and Apple, <a href="#Page_184">184</a></li>
+
+
+  <li class="ifrst">N</li>
+
+  <li class="indx">Nasturtium Salad, <a href="#Page_176">176</a></li>
+
+  <li class="indx">Nectar, <a href="#Page_219">219</a></li>
+
+  <li class="indx">Nectar Medley, <a href="#Page_220">220</a></li>
+
+  <li class="indx">Nuts, <a href="#Page_89">89</a>, <a href="#Page_169">169</a></li>
+
+  <li class="indx">Nuts, Table, <a href="#Page_137">137</a></li>
+
+  <li class="indx">Nut and Apple Sandwich, <a href="#Page_167">167</a></li>
+
+  <li class="indx">Nut Butter, Date and, <a href="#Page_186">186</a></li>
+
+  <li class="indx">Nuts and Carrots, <a href="#Page_155">155</a></li>
+
+  <li class="indx">Nut Cream, <a href="#Page_215">215</a></li>
+
+  <li class="indx">Nuts, Cream Cheese and, <a href="#Page_198">198</a></li>
+
+  <li class="indx">Nut Custard, Fruit and, <a href="#Page_188">188</a></li>
+
+  <li class="indx">Nut-Fig Marmalade, <a href="#Page_194">194</a></li>
+
+  <li class="indx">Nut Medley, Fruit and, <a href="#Page_187">187</a></li>
+
+  <li class="indx">Nut Salad, <a href="#Page_177">177</a></li>
+
+
+  <li class="ifrst">O</li>
+
+  <li class="indx">Oat Groats, <a href="#Page_163">163</a></li>
+
+  <li class="indx">Oats and Wheat Flaked, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Olives, <a href="#Page_155">155</a></li>
+
+  <li class="indx">Olive, Ripe, Sandwich, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Orangeade, <a href="#Page_220">220</a></li>
+
+  <li class="indx">Orange and Apple Salad, <a href="#Page_174">174</a></li>
+
+  <li class="indx">Orange and Banana Jelly, <a href="#Page_206">206</a></li>
+
+  <li class="indx">Orange Cups, <a href="#Page_203">203</a></li>
+
+  <li class="indx">Oranges, Iced, <a href="#Page_189">189</a></li>
+
+  <li class="indx">Oranges, and Strawberries, <a href="#Page_184">184</a></li>
+
+  <li class="indx">Orange Whip, <a href="#Page_211">211</a></li>
+
+  <li class="indx">Oysters, and Clams, <a href="#Page_158">158</a></li>
+
+
+  <li class="ifrst">P</li>
+
+  <li class="indx">Pea or Bean Soup, <a href="#Page_149">149</a></li>
+
+  <li class="indx">Peach and Apple Muxit, <a href="#Page_184">184</a></li>
+
+  <li class="indx">Peaches and Apricots, <a href="#Page_194">194</a></li>
+
+  <li class="indx">Peach Cream, <a href="#Page_215">215</a></li>
+
+  <li class="indx">Peach Ice, <a href="#Page_217">217</a></li>
+
+  <li class="indx">Peach Jelly, <a href="#Page_203">203</a></li>
+
+  <li class="indx">Pears and Cream, <a href="#Page_184">184</a></li>
+
+  <li class="indx">Peppers Salad, Stuffed, <a href="#Page_180">180</a></li>
+
+  <li class="indx"><span class="smcap">Pie</span>, Cherry, <a href="#Page_200">200</a></li>
+  <li class="isub2">Peach, <a href="#Page_200">200</a></li>
+  <li class="isub2">Prune, <a href="#Page_200">200</a></li>
+
+  <li class="indx">Pineapple, <a href="#Page_190">190</a></li>
+
+  <li class="indx">Pineapple Salad, <a href="#Page_175">175</a></li>
+
+  <li class="indx">Potato Pudding, Sweet, <a href="#Page_199">199</a></li>
+
+  <li class="indx">Potato Soup, Sweet, <a href="#Page_148">148</a></li>
+
+  <li class="indx">Preparation of Food, <a href="#Page_69">69</a></li>
+
+  <li class="indx">Preparation of Uncooked Foods, <a href="#Page_73">73</a></li>
+
+  <li class="indx">Problem of Problems, <a href="#Page_19">19</a></li>
+
+  <li class="indx">Products, Dairy Table, <a href="#Page_137">137</a></li>
+
+  <li class="indx">Products, Food, <a href="#Page_29">29</a></li>
+
+  <li class="indx">Prunes, <a href="#Page_193">193</a></li>
+
+  <li class="indx">Prune Dessert, <a href="#Page_195">195</a></li>
+
+  <li class="indx">Prune Jelly, <a href="#Page_207">207</a></li>
+
+  <li class="indx">Prunes, Stuffed, <a href="#Page_195">195</a></li>
+
+  <li class="indx">Prune Whip, <a href="#Page_211">211</a></li>
+
+  <li class="indx">Puddings, Pies, Cakes, <a href="#Page_199">199</a></li>
+
+  <li class="indx">Pudding, Snow, <a href="#Page_186">186</a></li>
+
+
+  <li class="ifrst">R</li>
+
+  <li class="indx">Radishes, Carrots, etc., <a href="#Page_155">155</a></li>
+
+  <li class="indx">Raisins, Apricots with, <a href="#Page_194">194</a></li>
+
+  <li class="indx">Raspberries, Iced, <a href="#Page_189">189</a></li>
+
+  <li class="indx">Raspberry Ice, <a href="#Page_217">217</a></li>
+
+  <li class="indx">Raspberry Moussé, <a href="#Page_212">212</a></li>
+
+  <li class="indx">Raw Beef Sandwich, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Raw Foods, <a href="#Page_35">35</a></li>
+
+  <li class="indx">Recipes, <a href="#Page_143">143</a></li>
+
+  <li class="indx">Remedy, As a, <a href="#Page_43">43</a></li>
+
+  <li class="indx">Ripe Olive Sandwich, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Rolls, Finger, <a href="#Page_166">166</a></li>
+
+  <li class="indx">Russian Jellies, <a href="#Page_205">205</a></li>
+
+
+  <li class="ifrst">S</li>
+
+  <li class="indx"><span class="smcap">Salads</span>, <a href="#Page_173">173</a></li>
+  <li class="isub2">Anchovy, <a href="#Page_182">182</a></li>
+  <li class="isub2">Apple, <a href="#Page_175">175</a></li>
+  <li class="isub2">Apple-Cress, <a href="#Page_176">176</a></li>
+  <li class="isub2">Artichoke, <a href="#Page_179">179</a></li>
+  <li class="isub2">Asparagus, <a href="#Page_176">176</a></li>
+  <li class="isub2">Assorted, <a href="#Page_179">179</a></li>
+  <li class="isub2">Banana, <a href="#Page_173">173</a></li>
+  <li class="isub2">Celery, <a href="#Page_182">182</a></li>
+  <li class="isub2">Celery and Brazil Nuts, <a href="#Page_178">178</a></li>
+  <li class="isub2">Celery and Radish, <a href="#Page_180">180</a></li>
+  <li class="isub2">Cheese, Eggs, <a href="#Page_175">175</a></li>
+  <li class="isub2">Cherry, <a href="#Page_174">174</a></li>
+  <li class="isub2">Cress and Cabbage, <a href="#Page_176">176</a></li>
+  <li class="isub2">Cress and Celery, <a href="#Page_178">178</a></li>
+  <li class="isub2">Cucumber, <a href="#Page_177">177</a></li>
+  <li class="isub2">Dandelion, <a href="#Page_181">181</a></li>
+  <li class="isub2">Endive, <a href="#Page_179">179</a></li>
+  <li class="isub2">Fruit, <a href="#Page_174">174</a></li>
+  <li class="isub2">Grape Fruit, <a href="#Page_174">174</a></li>
+  <li class="isub2">Mexican, <a href="#Page_178">178</a></li>
+  <li class="isub2">Nasturtium, <a href="#Page_176">176</a></li>
+  <li class="isub2">Nut, <a href="#Page_177">177</a></li>
+  <li class="isub2">Orange and Apple, <a href="#Page_174">174</a></li>
+  <li class="isub2">Pineapple, <a href="#Page_175">175</a></li>
+  <li class="isub2">Smoked Herring, <a href="#Page_182">182</a></li>
+  <li class="isub2">Spinach, <a href="#Page_177">177</a></li>
+  <li class="isub2">Stuffed Cucumber, <a href="#Page_181">181</a></li>
+  <li class="isub2">Stuffed Peppers, <a href="#Page_180">180</a></li>
+  <li class="isub2">Stuffed Tomato, <a href="#Page_178">178</a></li>
+  <li class="isub2">Tomato, <a href="#Page_180">180</a></li>
+  <li class="isub2">Tomato and Cress, <a href="#Page_181">181</a></li>
+  <li class="isub2">Tomato and Cucumber, <a href="#Page_180">180</a></li>
+  <li class="isub2">Vegetable, <a href="#Page_177">177</a></li>
+
+  <li class="indx"><span class="smcap">Salad Dressings</span>, <a href="#Page_171">171</a></li>
+  <li class="isub2">Hygia, <a href="#Page_171">171</a></li>
+  <li class="isub2">Whipped Cream, <a href="#Page_171">171</a></li>
+
+  <li class="indx"><span class="smcap">Sandwiches</span>, <a href="#Page_167">167</a></li>
+  <li class="isub2">Anchovy, <a href="#Page_168">168</a></li>
+  <li class="isub2">Apple and Nut, <a href="#Page_167">167</a></li>
+  <li class="isub2">Cheese and Date, <a href="#Page_167">167</a></li>
+  <li class="isub2">Chipped Beef, <a href="#Page_168">168</a></li>
+  <li class="isub2">Cream Cheese, <a href="#Page_168">168</a></li>
+  <li class="isub2">Lettuce and Cheese, <a href="#Page_167">167</a></li>
+  <li class="isub2">Raw Beef, <a href="#Page_168">168</a></li>
+  <li class="isub2">Ripe Olive, <a href="#Page_168">168</a></li>
+
+  <li class="indx"><span class="smcap">Sauces, Whips and Moussés</span>, <a href="#Page_209">209</a></li>
+  <li class="isub2">Blackberry Sauce, <a href="#Page_209">209</a></li>
+  <li class="isub2">Cranberry Sauce, <a href="#Page_210">210</a></li>
+  <li class="isub2">Date Sauce, <a href="#Page_209">209</a></li>
+  <li class="isub2">Fruit Whip, <a href="#Page_210">210</a></li>
+  <li class="isub2">Gooseberry Sauce, <a href="#Page_209">209</a></li>
+  <li class="isub2">Maple Moussé, <a href="#Page_212">212</a></li>
+  <li class="isub2">Orange Whip, <a href="#Page_211">211</a></li>
+  <li class="isub2">Prune Whip, <a href="#Page_211">211</a></li>
+  <li class="isub2">Raspberry Moussé, <a href="#Page_212">212</a></li>
+  <li class="isub2">Strawberry Moussé, <a href="#Page_212">212</a></li>
+  <li class="isub2">Strawberry Sauces, <a href="#Page_210">210</a></li>
+
+  <li class="indx">Selection of Foods, <a href="#Page_55">55</a></li>
+
+  <li class="indx">Seven Days’ Menus, <a href="#Page_221">221</a></li>
+
+  <li class="indx">Simple Dessert, <a href="#Page_187">187</a></li>
+
+  <li class="indx">Simplicity—Economy, <a href="#Page_39">39</a></li>
+
+  <li class="indx">Smoked, Fish Dried and, <a href="#Page_158">158</a></li>
+
+  <li class="indx">Snow, Apple, <a href="#Page_188">188</a>, <a href="#Page_204">204</a></li>
+
+  <li class="indx">Snow Fruit, <a href="#Page_183">183</a></li>
+
+  <li class="indx">Snow Jelly, <a href="#Page_198">198</a></li>
+
+  <li class="indx">Snow Pudding, <a href="#Page_186">186</a></li>
+
+  <li class="indx">Sorbets, <a href="#Page_218">218</a></li>
+
+  <li class="indx"><span class="smcap">Soups</span>, <a href="#Page_147">147</a></li>
+  <li class="isub2">Cream of Celery, <a href="#Page_150">150</a></li>
+  <li class="isub2">Cream of Cereal, <a href="#Page_150">150</a></li>
+  <li class="isub2">Cream of Corn, <a href="#Page_150">150</a></li>
+  <li class="isub2">Cream of Tomato, <a href="#Page_149">149</a></li>
+  <li class="isub2">Green Pea, <a href="#Page_148">148</a></li>
+  <li class="isub2">Pea or Bean, <a href="#Page_149">149</a></li>
+  <li class="isub2">Sweet Potato, <a href="#Page_148">148</a></li>
+  <li class="isub2">Vegetable, <a href="#Page_149">149</a></li>
+
+  <li class="indx">Steak à la Tartar, <a href="#Page_157">157</a></li>
+
+  <li class="indx">Strawberry Cream, <a href="#Page_215">215</a></li>
+
+  <li class="indx">Strawberries and Cream, <a href="#Page_184">184</a></li>
+
+  <li class="indx">Strawberries, Crushed, <a href="#Page_183">183</a></li>
+
+  <li class="indx">Strawberry Foam, <a href="#Page_203">203</a></li>
+
+  <li class="indx">Strawberry Jelly, <a href="#Page_202">202</a></li>
+
+  <li class="indx">Strawberry Ice, <a href="#Page_218">218</a></li>
+
+  <li class="indx">Strawberry Ice Cream, <a href="#Page_202">202</a></li>
+
+  <li class="indx">Strawberry Moussé, <a href="#Page_212">212</a></li>
+
+  <li class="indx">Strawberries and Oranges, <a href="#Page_184">184</a></li>
+
+  <li class="indx">Strawberry Sauces, <a href="#Page_210">210</a></li>
+
+  <li class="indx">Strawberry Sherbet, <a href="#Page_218">218</a></li>
+
+  <li class="indx">Strawberry Sponge, <a href="#Page_201">201</a></li>
+
+  <li class="indx">Stuffed Dates, <a href="#Page_195">195</a></li>
+
+  <li class="indx">Stuffed Prunes, <a href="#Page_195">195</a></li>
+
+  <li class="indx">Suggestions for Banquets, <a href="#Page_229">229</a></li>
+
+  <li class="indx">Sun-cooked Corn, <a href="#Page_156">156</a></li>
+
+  <li class="indx">Sweet Potato Pudding, <a href="#Page_199">199</a></li>
+
+  <li class="indx">Sweet Potato Soup, <a href="#Page_148">148</a></li>
+
+
+  <li class="ifrst">T</li>
+
+  <li class="indx"><span class="smcap">Tables</span>, Food Values and, <a href="#Page_133">133</a></li>
+  <li class="isub2">Dairy Products, <a href="#Page_137">137</a></li>
+  <li class="isub2">Dried Fruits, <a href="#Page_136">136</a></li>
+  <li class="isub2">Flesh Food, <a href="#Page_134">134</a></li>
+  <li class="isub2">Fruits and Berries, <a href="#Page_138">138</a></li>
+  <li class="isub2">Nuts, <a href="#Page_137">137</a></li>
+  <li class="isub2">Vegetables, <a href="#Page_136">136</a></li>
+
+  <li class="indx">Tartar, Beefsteak à la, <a href="#Page_157">157</a></li>
+
+  <li class="indx">Tomatoes, <a href="#Page_154">154</a></li>
+
+  <li class="indx">Tomato Salad, <a href="#Page_180">180</a></li>
+
+  <li class="indx">Tomato Salad, Stuffed, <a href="#Page_178">178</a></li>
+
+  <li class="indx">Tomato and Cress Salad, <a href="#Page_181">181</a></li>
+
+  <li class="indx">Tomato and Cucumber Salad, <a href="#Page_180">180</a></li>
+
+  <li class="indx">Trifle, Grape, <a href="#Page_186">186</a></li>
+
+  <li class="indx">Trifle, Lemon, <a href="#Page_187">187</a></li>
+
+
+  <li class="ifrst">U</li>
+
+  <li class="indx">Uncooked Foods, Preparation of, <a href="#Page_73">73</a></li>
+
+  <li class="indx">Unfired Bread, <a href="#Page_165">165</a></li>
+
+  <li class="indx">Unleavened Gems, <a href="#Page_165">165</a></li>
+
+  <li class="indx">Use of Uncooked Foods, <a href="#Page_139">139</a></li>
+
+
+  <li class="ifrst">V</li>
+
+  <li class="indx">Values and Tables, Food, <a href="#Page_133">133</a></li>
+
+  <li class="indx">Vegetables, Table, Green, <a href="#Page_136">136</a></li>
+
+  <li class="indx">Vegetables, <a href="#Page_101">101</a></li>
+
+  <li class="indx"><span class="smcap">Vegetables</span> (Recipes), <a href="#Page_153">153</a></li>
+  <li class="isub2">Beets, <a href="#Page_155">155</a></li>
+  <li class="isub2">Carrots and Nuts, <a href="#Page_155">155</a></li>
+  <li class="isub2">Carrots and Turnips, <a href="#Page_154">154</a></li>
+  <li class="isub2">Carrots, <a href="#Page_155">155</a></li>
+  <li class="isub2">Celery, <a href="#Page_153">153</a></li>
+  <li class="isub2">Cold Slaw, <a href="#Page_153">153</a></li>
+  <li class="isub2">Corn for Winter Use, <a href="#Page_155">155</a></li>
+  <li class="isub2">Cucumbers, <a href="#Page_154">154</a></li>
+  <li class="isub2">Green Corn, <a href="#Page_154">154</a></li>
+  <li class="isub2">Green Peas, <a href="#Page_154">154</a></li>
+  <li class="isub2">Green Peppers, <a href="#Page_155">155</a></li>
+  <li class="isub2">Kraut, <a href="#Page_156">156</a></li>
+  <li class="isub2">Lettuce, <a href="#Page_153">153</a></li>
+  <li class="isub2">Nuts and Carrots, <a href="#Page_155">155</a></li>
+  <li class="isub2">Olives, <a href="#Page_155">155</a></li>
+  <li class="isub2">Onions, <a href="#Page_155">155</a></li>
+  <li class="isub2">Radishes, Carrots, etc., <a href="#Page_155">155</a></li>
+  <li class="isub2">Sun-cooked Corn, <a href="#Page_156">156</a></li>
+  <li class="isub2">Sweet Potatoes, <a href="#Page_155">155</a></li>
+  <li class="isub2">Tomatoes, <a href="#Page_154">154</a></li>
+  <li class="isub2">Turnips, <a href="#Page_155">155</a></li>
+
+  <li class="indx">Vegetable Salad, <a href="#Page_177">177</a></li>
+
+  <li class="indx">Vegetable Soup No. 1, <a href="#Page_149">149</a></li>
+
+  <li class="indx">Vegetable Soup No. 2, <a href="#Page_149">149</a></li>
+
+
+  <li class="ifrst">W</li>
+
+  <li class="indx">Watermelon Jelly, <a href="#Page_207">207</a></li>
+
+  <li class="indx">Wheat, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Wheat, Flaked, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Wheat and Oats, Flaked, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Whipped Cream Salad Dressing, <a href="#Page_171">171</a></li>
+
+  <li class="indx"><span class="smcap">Whips, Moussés, Sauces and</span>, <a href="#Page_209">209</a></li>
+  <li class="isub2">Blackberry Sauce, <a href="#Page_209">209</a></li>
+  <li class="isub2">Cranberry Sauce, <a href="#Page_210">210</a></li>
+  <li class="isub2">Date Sauce, <a href="#Page_209">209</a></li>
+  <li class="isub2">Fruit Whip, <a href="#Page_210">210</a></li>
+  <li class="isub2">Gooseberry Sauce, <a href="#Page_209">209</a></li>
+  <li class="isub2">Maple Moussé, <a href="#Page_212">212</a></li>
+  <li class="isub2">Orange Whip, <a href="#Page_211">211</a></li>
+  <li class="isub2">Prune Whip, <a href="#Page_211">211</a></li>
+  <li class="isub2">Raspberry Moussé, <a href="#Page_212">212</a></li>
+  <li class="isub2">Strawberry Moussé, <a href="#Page_212">212</a></li>
+  <li class="isub2">Strawberry Sauce, No. 1, <a href="#Page_210">210</a></li>
+  <li class="isub2">Strawberry Sauce, No. 2, <a href="#Page_210">210</a></li>
+
+  <li class="indx">Why This Book Was Written, <a href="#Page_11">11</a></li>
+
+  <li class="indx">Woman, Emancipation of, <a href="#Page_49">49</a></li>
+</ul>
+</nav>
+
+</main>
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 79407 ***</div>
+</body>
+</html>
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+[Project Gutenberg](https://www.gutenberg.org) public repository for eBook [#79407](https://www.gutenberg.org/ebooks/79407)