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Rice with Tomatoes
3 cups of rice
6 large tomatoes
butter
salt
tablespoon rice flour
Steam
the rice. When done put it into a pie dish. Stew tomatoes. Strain the
tomatoes and add a little butter and
salt. Thicken with a tablespoon of rice flour. Then pour over
the rice and bake.
Vegetable Stew
2 large carrots
6 small onions
2 potatoes
1 cup green peas
celery or leek
tablespoon of chopped
parsley
salt
Stew carrots (thinly sliced), onions,
potatoes, green peas, celery or leek, parsley and a little salt. Simmer
until tender. Serve with bread crumbs dumplings.
Mushroom Pie
mushrooms
onions
1 cup of flour
3 eggs
milk
salt
extra virgin olive oil
Mix the flour, eggs and milk and make a thin batter. Add a
little salt and fry in olive oil making very thin pancakes
until they turn into a light brown color. When cold cut them into squares and fill a pie dish about three
parts full adding a few stewed mushrooms and onions. Fill up
the dish with brown gravy and bake.
Vegetables
Sun-cooked corn
sweet corn
small cloth bag
warm water
warm raw milk
Cut sweet corn from the cob with a sharp knife while in a
tender or milky state, and dry thoroughly in the sunshine.
Put them
in a small cloth bags for future use. When ready to prepare,
place
the quantity to be used in a deep bowl, almost covered with
warm
water. Put it in a cool place and let stand over night. Then
add a
small quantity of rich, warm raw milk, about two hours
before
serving. Warm and serve with thick cream.
Stuffed cucumbers
Cucumbers
Lettuce
Cream Cheese
Tomato
Dressing
Cut an eighth or quarter from the cucumber, scoop out
the inside, and cut this and the tomato in small bits and mix
the
two with some 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.
Bread
3 cups whole wheat flour
2 cups ice cold water
salt
tablespoon of butter or cream
Put
the flour in
a bowl or pan with the cold water, a little salt, and a
tablespoon 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.
Salads
Orange and apple salad
1 Apple
2 Oranges
Lettuce
Ground Nuts
Salad Dressing
Cut in small pieces the oranges 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.
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
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.
Soups
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.
Vegetable soup
1 Tomato
1 small Apple
1 Carrot
1 oz. Nuts
1 Small Pepper
½ 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 ½ cup of thick cream, and serve.
Tomato Soup
1 pound of tomatoes
onion
butter or olive oil
salt
1/2 cup of potato or rice
flour
Take 1 pound of tomatoes, slice an onion, and boil with
tomatoes for an hour. Add a little butter or 4 spoonfuls
of olive oil and salt. To thicken the soup take 1/2 cup
of potato or rice flour.
Sandwiches
Apple and nut sandwich
apples
wafers or bread
brazil nuts
Cut apples into very thin slices and
lay between unfired
wafers. Slice Brazil nuts and place a layer of nuts over the
apples.
Cheese and date sandwich
cracker or bread
cream cheese
date butter or fig butter
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.
Healthy Drinks
Fountain of Youth Cocktail
Combine in a blender:
4 oz pineapple juice
3 large celery stalks
2 carrots
4 tablespoons of dry skimmed milk
6 almonds
2 tablespoons of wheat germ
6 apricots (pitted)
6 prunes (pitted)
2 medium oranges or 1 red pepper or 2 green peppers
Lemon and Orange
2 lemons
4 oranges
1 pint of water
raw sugar
Squeeze the lemons and
oranges in 1 pint of water, add a little sugar to taste and
serve.
Watermelon juice
watermelon
lemon
Mix in a blender the amount of
watermelon, with seeds, you desire
and sprinkle with the juice of a lemon. When it reaches a
liquid
consistency pass it through a strainer.
Hangover Milkshake
bananas
milk
honey
A quick
and healthy way of curing a hangover is with a banana
milkshake, sweetened with a little honey. The banana will
help calm the stomach while the honey helps build up
depleted blood sugar levels and the milk soothes and
re-hydrates your system.
Healthy Deserts
Maple Mousse
1 pint double cream
1 cup 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.
Grape
Trifle
2 pounds of ripe grapes
Vanilla
Sugar
Cream
Put the grapes through a sieve; add sugar to
taste. Put into a glass dish and cover with whipped cream
flavored with vanilla. Serve very cold.
Strawberry ice cream
Strawberry
Jelly Powder
Berries
1/2 cup of
Sugar
1 pint thick 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
1/3 pint
Berries
Jelly Powder
Sugar
Lemon
Whipped Cream
Sprinkle 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.
Banana cream
Jelly Powder
1 cup sweet Cream
4 ripe
Bananas
4 tablespoons of Sugar
Nuts
Peel the bananas, rub through a colander. Add
to this one cup sweet cream beaten to a stiff froth and the 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.
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recipes@healthylivingtip.com.
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