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 ca lled cold slaw. It possesses 
valuable food properties, occ upying the same place in human 
diet that hay does in diet of the 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 ca bbage 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 environm ent 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, ma ke 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 choppe d 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, anchovias, 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 sh ould 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-nogg. 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 suffi ciently 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 tim e 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 of 
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 table-spoonful of 
melted butter or cream. Beat a nd 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 in to 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 tou ghens 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 a nd 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, 
 ½ 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 s ugar 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 percent, of chlorophyll, 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 cher ries, 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 ½  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 pars ley. 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 la ndscape. 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 strawb erries 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, ba nanas, 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, 
 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 thev 
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. ½ 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, I cup grape juice, I 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 in to 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 ma ny 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 table-spoonfuls 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 ei ghths 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 ic ing 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 take n 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 table-
spoonfuls 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 suga r 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 stri p 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, th ey should be cut in half, 
removing the hard pith and th e 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 cafes 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 aesthetic 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 th is over the soaked fruit and 
serve. Recipe No. 2.—Prepare same as recipe No. I, 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 wate r. 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 teasponful 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 c onsistency 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 cocoa-
nut. 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 ma y 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 (½  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 strawbe rries. 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 coo! 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 th e 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 fo r 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. I.) Butter,   Sugar, 
Strawberries. Beat two ounces of butter to a cream, adding gradually 
four ounces or a half cup of pow dered 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 peach es. 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 gl asses 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 Egg, 
 ½ pound Sweet Almonds, ½ Teacup Seeded Raisins, 
 A little Nutmeg,   ½  cup Thick Cream. Peel and grate the apples, blanch and grind the almonds, 
add a little nutmeg, one-half t eacup 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. ½ 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 powde r 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, (whole). 1 pound of Powdered Sugar,  3 pints of Water, 
Wash thoroughly and crush the berries with a silver fork 
and cover with one pound of pow dered 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. A dd 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.
Uncooked_Foods_and_How_To_Use_Them_by_Eugene_Christian.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        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 ca lled cold slaw. It possesses 
valuable food properties, occ upying the same place in human 
diet that hay does in diet of the 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 ca bbage 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 environm ent 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, ma ke 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 choppe d 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, anchovias, 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 sh ould 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-nogg. 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 suffi ciently 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 tim e 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 of 
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 table-spoonful of 
melted butter or cream. Beat a nd 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 in to 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 tou ghens 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 a nd 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, 
 ½ 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 s ugar 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 percent, of chlorophyll, 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 cher ries, 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 ½  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.
Uncooked food provides essential nutrients and lubricates the body as an alimentary lubricant.
What is the purpose of uncooked food in the human diet?
Bananas
Which fruit is recommended for those desiring to gain in weight?
The stomach is meant to digest food naturally, and cooking cereal starch deprives it of its natural function, leading to weakness.
What is the purpose of the stomach in digestion, and why is cooking cereal starch wrong?
Olives are not recommended to be cooked or used in any way, as they are superior in their natural state.
What is the recommended way to prepare and cook olives?
Bread is not recommended to be prepared or cooked, as it requires special machinery and a special oven, which is not available in most homes.
What is the recommended way to prepare and eat bread?