A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet

Barley Water is equally suitable for winter use and can be taken hot.

234. Wheatenade

Simmer 1-lb. of crushed wheat in 1-qt. of water for about an hour, stirring it occasionally. Strain, add lemon juice and sugar to taste, for use in summer, or milk and sugar if the drink is taken hot in winter. Good and clean bran can be substituted for crushed wheat. This is a capital drink for children with a tendency to rickets, or for persons suffering from nervous prostration caused by malnutrition.

235. Oatenade

Simmer ¼-lb. of coarse oatmeal in the same manner as described in the previous recipe, then flavour to taste. This drink will be slightly richer in fat than the previous one, and it makes a good winter drink.

236. Gingerade

Take 1-dr. essence cayenne, 4-drs. essence of ginger, 2-drs. essence of lemon, 1-dr. burnt sugar, ¾-oz. of tartaric acid. Add 3-lbs. lump sugar and 5-qts. boiling water. Bottle ready for use. Dilute to taste.

237. Fruit Drink

Lime juice, if pure, makes a cooling and wholesome drink. The "Montserrat" is one of the purest brands upon the market; some of the liquid sold as lime juice is only a chemical concoction. The weaker the solution the better it tastes. A dessertspoonful to the tumbler is generally enough. Dole's Pineapple juice is also an excellent fruit drink.

238. Rice Water

Boil some once-milled rice in water, and add lemon juice and sugar to taste. The beverage should not be made too thick. As rice is often used in most households a supply of this nutritious drink is easily provided. It is very good for children.

Tea and Coffee Substitutes

Those who find tea and coffee undesirable should try "Wallace P. R. Coffee," "Lifebelt Coffee," "Salfon," or "Horlick's Malted Milk." Another good substitute is "Hygiama," which, unlike tea and coffee, is not a stimulant, but a nutrient. On the other hand its effect on the system is distinctly stimulating in a right and healthy sense. That is to say, the valuable nourishment which it contains is very easily and quickly digested and an immediate sense of invigoration is the result. Unlike cocoa, it is not clogging or constipating or heavy.

HOW TO FEED INVALIDS

In all cases of sickness the patient will have a better chance of recovery if the diet is light and wisely selected.

When inflammation and fever exist, fruit and cooling drinks should be given, and but little nitrogenous food.

An eminent physician writes thus: "The fever patient, like the over worked man, digests badly. He has no appetite; his salivary glands do not secrete, or secrete very imperfectly. The gastric juice formed under bad conditions is almost inert, poor in pepsine and hydrocloric acid. The liver no longer acts if the fever is high and serious; the intestinal secretions are partially exhausted… The fever patient must then be fed very little."

When the hydrocloric acid is deficient, proteid food should be given very sparingly – one of the best forms being Casumen in solution (see 224) or white of egg. Milk is not advisable in such a condition, unless malted, or in the dried form. Fats are objectionable, and if the salivary secretions are defective, starches should be given in dextrinized (super-cooked) form, or well toasted. Fruit sugars, which are Carbohydrates in a digested form, are better still, and may be given freely to patients of nearly all kinds. They are abundantly provided in figs, dates, stoneless raisins and sultanas, and in other sweet fruits, such as bananas, strawberries and apples.

Ample nourishment can be provided by these, supplemented by egg dishes (chiefly white); flaked and super-cooked cereals, such as Granose Biscuits, Kellogg Wheat Flakes, Wallace P. R. and Flakit Biscuits, Archeva Rusks, Melarvi Crisps, and toasted or wholemeal bread; flaked or malted nuts; legumes soufflé; well-cooked farinaceous puddings; Horlick's Malted Milk and many other proprietary health-foods; and vegetable broths – for which see Recipes 1-23, as well as those which conclude this section on pages 123 and 124.

One of the most important of these latter is 'Haricot Broth,' which is a perfect substitute for "beef tea," being far more nutritious and also free from the toxic elements which are contained in that dangerous and superstitiously venerated compound.

The Beef Tea Delusion. Dr. Milner Fothergill stated that probably more invalids have sunk into their graves through a misplaced confidence in the value of beef tea than Napoleon killed in all his wars. It is, in reality, a strong solution of waste products and of uric acid, consisting largely of excrementitious matter which was in process of elimination from the system of some animal, through the minute drain pipes which form an important cleansing medium or "sewage system" in all animal flesh. To make "beef tea," these poisonous substances are stewed out to form the decoction, while the animal fibrin, the portion of the meat that has some nutritive value, is thrown away.

Beef tea consequently acts as a strong stimulant, tends to increase inflammation and fever, and in all such cases lessens the chance of the patient's recovery, as the system is already battling against toxic elements in the blood. To add to the amount of the latter is obviously unwise and dangerous. These remarks apply also to 'meat essences' and to 'beef extracts,' which are frequently made from diseased flesh which has been condemned in the slaughterhouses.

Meals provided for invalids should be very simple, but served in a very dainty manner. A spotless serviette and tray cloth, bright silver, a bunch of flowers and a ribbon to match them in colour for tying the serviette (the colour of which can be changed from day to day) should not be forgotten. The food should be supplied in small quantities; half a cupful of broth will often be taken when a cupful would be sent away untouched, and the wishes of the patient should be respected so far as it is safe and wise to do so. It is also a good plan to serve two or three small separate courses, rather than to put everything that is provided on a tray together.

Stewed French plums and figs are valuable in the sickroom because of their laxative effects, and dainty sandwiches will be found acceptable by most invalids – made with flaked nuts and honey, dried milk (Lacvitum), potted meat, etc.

Don't Overfeed Invalids. One of the greatest evils to be avoided by those who are nursing the sick is that of over-feeding. When nature is doing her best to meet a crisis, or to rid the body of microbes or impurities, it is a mistake to cause waste of vital energy by necessitating the expulsion of superfluous alimentary matter. Invalids should not be unduly persuaded to take food. The stomach generally requires rest, and is often in such a condition that digestion is impossible.

Much of the suffering and inconvenience endured by sick persons is simply the result of erroneous diet. Judicious feeding will do far more than drugs to alleviate and cure most maladies, in fact drugs and stimulants are seldom required. The great healing agent is the Life-force within – the "Vis medicatrix Naturæ" – and the wise physician will see that this power has a fair chance. He will encourage hopeful mental influence, and advocate pure air, pure food, and pure water, combined with a cessation of any physical transgression which has been the cause of the malady in question.

Care should be exercised lest invalids partake too freely of starch foods, especially if such are insufficiently cooked. Wholemeal bread should be light and well baked, and in most cases it will be more easily assimilated if toasted. Granose and other similar biscuits (which consist of entire wheatmeal in a super-cooked form, so that the starch is already transformed into 'dextrin') will be easily digestible and are slightly laxative in their effect. They are just the right thing to be taken with broth or soup or porridge. The following recipes will be found helpful.

239. Brown Haricot Broth(A perfect substitute for 'Beef Tea.')

Take ½-lb. of brown haricot beans. Wash and stew them with 1-qt. of hot water and some small onions for 3 hours, stewing down to 1-pt. Strain, and add pepper, celery-salt and butter when serving. This bean tea or broth, so prepared, will be found to be very savoury and of the same taste and appearance as beef tea, while being much richer in nutriment.

240. Mock Chicken Broth

A valuable substitute for chicken broth, which is in every way superior to the decoction obtained by stewing the flesh and bones of the bird, can be made by stewing and serving white haricots in the same manner as in the previous recipe.

241. Hygiama Apple Purée

Select two or three sound ripe apples, wash and rub in hot water, remove core and all bruised or dark parts, but not the peel, cut in small pieces, place in a covered jar or casserole with a cupful of water, or sufficient to prevent burning. Cook gently until apples are soft; then rub all through a fine sieve. Mix a tablespoonful or more of Hygiama with just enough water to form a paste, mix this paste into the apple, with just a touch of cinnamon or nutmeg if liked, and serve with pieces of dry toast, twice-baked bread or rusks.

242. Oat Cream

A most excellent recipe for invalids and anæmic patients is prescribed by Dr. Oldfield, as follows: Boil 1 pint milk, sift into it a large handful of crushed oats. Simmer until it is thick as raw cream. Strain and serve; the patient to take ½-pint, sucking it through a straw slowly.

243. Linseed Tea

Few persons realize the good qualities of linseed tea. It is useful for weak, anæmic and delicate persons; it produces flesh, is soothing in bronchial cases, and laxative. If made thin, and flavoured with lemon, it is quite palatable, and many persons get fond of it. The seed should be whole and of best quality, and it only requires stewing until the liquor is of the consistency of thin gruel.

244. proteid Gruel

A good liquid food can be quickly made by warming a dessertspoonful of "Emprote" or "Malted Nuts" in a glass of milk, and flavouring to taste. A large teaspoonful of "Casumen" (pure milk proteid) dissolved in a breakfastcup of barley water, coffee, or vegetable soup, also readily provides much nutriment in a simple form.

245. Lentil Gruel

This is a useful and nutritious food for invalids. To make the gruel, take a dessertspoonful of lentil flour, mixed smooth in some cold milk, add nearly 1-pt. of milk which has been brought to the boil. Boil for 15 minutes and flavour with a little cinnamon or vanilla. Serve with toast. This is the same as the much prescribed "Revalenta Arabica" food, but the lentil flour, without a long scientific name, only costs 3d. a pound, instead of half-a-crown.

246. Malted Milk Prune Whip

One cup of prunes, 2 tablespoonfuls Horlick's Malted Milk, 1 tablespoonful sugar, lemon sufficient to flavour, white of egg. Wash well, and soak the prunes until tender. Boil with small piece of lemon until soft. Add sugar, remove stones, rub through colander; add the Horlick's Malted Milk, beat well; add the white of egg, well beaten. Cool, and serve with whipped cream. Flavour with vanilla if desired.

247. Malted Milk Jelly

Phosphated gelatine 1 teaspoonful, Horlick's Malted Milk 2 to 4 teaspoonfuls, sugar and flavouring to suit. Soak the gelatine in cold water for 1 hour, then dissolve in just sufficient hot water. Add the Horlick's Malted Milk dissolved in 2 cups of hot water, and sweeten and flavour to taste.

248. Malted Milk with Iced Fruit

Take of Horlick's Malted Milk 1 heaped teaspoonful, crushed fruit 1 tablespoonful, crushed ice 1 tablespoonful, 1 egg, acid phosphate twenty drops, grated nutmeg to flavour, water to make a cup. Mix the Malted Milk, crushed fruit and egg, beating the same for five minutes. Add the phosphate and crushed ice, stirring all for several minutes. Strain, and add ice-cold water or cold carbonated water, and grated nutmeg to flavour.

249. Effervescent Malted Milk

Put some finely cracked ice into a glass. Fill it half full of soda, Vichy or Syphon water, and immediately add the desired amount of Horlick's Malted Milk in solution. Drink while effervescing. Brandy may be added if necessary.

WHAT TO DO AT CHRISTMAS

The Christmas festival – which has degenerated into such a deplorable orgy of massacre and over-feeding in many countries which are called 'Christian' – can be observed and enjoyed without such barbarities and butchery as now take place.

How can we consistently sing and talk of 'Peace on Earth' when we are participating in ruthless warfare against the animal creation?

Is not this wholesale and cruel slaughter altogether discordant with the spirit and doctrine of the gentle and harmless Teacher of Nazareth, whose terrestrial birth is thus celebrated by pagan barbarity? Should not those of us who dare to call ourselves His followers protest against a custom which brings discredit upon His religion and causes humanely disposed Oriental nations to regard it almost with contempt?

The following suggestive Menu will at once show my readers that Christmas can be celebrated with a feast of good things without such butchery. And many are they who have found that its joys can even be enhanced by a sense of freedom from blood-guiltiness and personal responsibility concerning the deeds that are done in the shambles at this time of 'Peace and Goodwill.'

The Menu can be varied as taste and circumstances may dictate.

A Bloodless Menu for ChristmasFrom which a selection can be made

The cost of such a dinner as this will be much less than that of a corresponding one which includes poultry, game, and joints of flesh. The amount saved could be appropriately expended in providing a few comforts for the poor and needy – thus the Christmas festival provides an opportunity for lessening the suffering in this world, and also for increasing the sum of human happiness.

MENUS FOR THE WEEK

By MRS. WALTER CAREY

The following Menus may be a guide to beginners, and show how easy it is to get variety: —

Breakfast Menu, No. 1Manhu Oats. Porridge. Tea or Coffee. Scrambled Eggs on ToastGrilled Tomatoes. Neapolitan Sausages, No. 123Brown Bread. Honey. Marmalade. Butter. FruitBreakfast Menu, No. 2Manhu Rye Porridge. Tea or Coffee. Granose BiscuitsEggs à la Crême. Savoury Rissoles. Brown BreadHoney. Jam. Butter. FruitBreakfast Menu, No. 3Manhu Wheat Porridge. Tea or Coffee. Omelette aux Tomates, No. 82Potted White Haricots. Stewed French Plums, No. 193Brown Bread. Honey. Jam. Butter. FruitBreakfast Menu, No. 4Ixion Kornules. Tea or Coffee. ToastOmelette aux Fines Herbes, No. 87. Grilled MushroomsBrown Bread. Baked Apples. Butter. Marmalade. Honey. FruitBreakfast Menu, No. 5Manhu Barley Porridge. Tea or CoffeeBaked Stuffed Tomatoes. Marmite ToastStewed French Plums. Brown Bread. Butter. MarmaladeHoney. FruitBreakfast Menu, No. 6Granose Flakes with Hot Milk. Tea or Coffee. Savoury RissolesScrambled Eggs and Tomatoes. Brown BreadStewed Apples. Butter. Marmalade. Honey. FruitBreakfast Menu, No. 7Manhu Wheat Porridge. Tea or Coffee. Granose BiscuitsStewed Figs. Fried Eggs and Mushrooms. Milanese Croquettes, No. 113Brown Bread. Butter. Marmalade. FruitCold Luncheon Menu, No. 1Oeufs Farcie en Aspic. Salad & Mayonnaise Dressing, No. 156Potted Meat Sandwiches, No. 152. Poached Apricots, No. 205Jellied Figs, No. 184. Milk Cheese, No. 155. Scotch Oat CakesCoffee. FruitCold Luncheon Menu, No. 2Nut Galantine, No. 132. Salad and Mayonnaise Dressing, No. 156Egg and Cress Sandwiches, No. 148. Lemon Sponge, No. 206Stewed and Fresh Fruit. Camembert Cheese. Biscuits. CoffeeLuncheon Menu, No. 3Mock Lobster Shapes in Aspic, No. 135. Tomato SaladEgg Sandwiches, No 147. Mock Chicken Rolls, No. 60Orange Jelly, No. 212. Creamed Rice Moulds, No. 185Gruyère Cheese. Biscuits. P. R. Crackers. Coffee. FruitLuncheon Menu, No. 4White Haricot Soup, No. 13. Mock Scallop Oysters, No. 24Eggs Florentine, No. 83. Cheese Soufflé. Fruit TartCustard. Cheese. Fruit. CoffeeLuncheon Menu, No. 5Tomato Soup, No. 6. Mock White Fish, No. 32Walnut Cutlets, No. 34. Green Peas. Mashed PotatoesCastle Puddings, No. 189. Meringues. Cheese. Fruit. CoffeeLuncheon Menu, No. 6Brazil Nut Soup, No. 8. Mock Oyster Patties, No. 25Chestnut Stew. Creamed Macaroni, No. 70Rice and Sultana Pudding, No. 208. Apple Fritters, No. 210Cheese. Fruit. CoffeeLuncheon Menu, No. 7Julienne Soup, No. 9. Mock White Fish, No. 32Savoury Golden Marbles. Brown Sauce, No. 174French Beans. Stuffed Vegetable Marrow, No. 112Empress Pudding, No. 211. Cheese Straws. Fruit. CoffeeDinner Menu, No. 1 Soups– Mock Turtle Soup, No. 4. Dinner Rolls, No. 228

Fish– Fillets of Mock Sole, No. 29. Sauce Hollandaise, No. 166.

Rôti– Nut Timbale, No. 65. Spinach Soufflé, No. 92.

Potato Croquettes, No. 117.

Entrée– Macaroni à la Turque, No. 67.

Sweets– Plum Pudding, No. 179. White Sauce, No. 167.

Semolina Moulds, No. 188.

Dessert– Muscatel Raisins. French Plums. Dry Ginger.

Fruit and Biscuits. Coffee.

Dinner Menu, No. 2 Soup– Chestnut Soup, No. 2. Granose Biscuits. Dinner Rolls, No. 228

Fish– Mock White Fish, No. 32.

Rôti– Mock Steak Pudding, No. 59. Parsley Sauce, No 164.

Green Peas. Potato Purée, No. 109.

Entrée– Spinach Soufflé, No. 92.

Sweets– Sultana and Ginger Pudding, No. 182. Cream, or

Fruit Sauce, No. 177. Jellied Figs, No. 184.

Dessert– Fruit. Salted Almonds, No. 129. Dry Ginger. Coffee.

Dinner Menu, No. 3 Soup– Celery Soup, No. 16

Fish– Omelet aux fine Herbes, No. 87.

Rôti– Chestnut and Mushroom Pudding, No. 59. Flaked Potatoes.

Brussels Sprouts Sauté, No. 102.

Entrée– Green Pea Soufflé, No. 93.

Sweets– Jam Roll. Stewed French Plums, No. 193.

Dessert– Fruit. Sultanas. Figs. Almonds. Coffee.

Dinner Menu, No. 4 Soup– White Haricot Soup, No. 13. Croûtons

Fish– Mock Oyster Patties, No. 25.

Rôti– Mock Sweetbread Quenelles, No. 43. Mashed Potatoes.

Cauliflower.

Entrée– Asparagus Soufflé, No. 96.

Sweets– Marmalade Pudding, No. 191. Vanilla Creams.

Dessert– Fruit. Dry Ginger. Biscuits. Coffee.

Dinner Menu, No. 5 Soup– Green Lentil Soup, No. 10. Granose Biscuits

Fish– Fried Chinese Artichokes, No. 27.

Rôti– Walnut Rissoles, No. 37. French Beans.

Mashed Potatoes, No. 109.

Entrée– Omelet. Spinach à la Crême, No. 91.

Sweets– Apple Custard, No. 201. Lemon Cheese Cakes, No. 218.

Dessert– Dry Ginger. Dates. Fruit. Fancy Biscuits. Coffee.

Dinner Menu, № 6 Soups– Tomato Soup, No. 6. Fried Bread Dice

Fish– Mock Scallop Oysters, No. 24.

Rôti– Purée of Walnuts, No. 40. Spinach à la Crême, No. 91.

Mashed Potatoes, No. 109.

Entrée– Macaroni Cutlets, No. 68.

Sweets– Empress Pudding, No. 211. Orange Jelly, No. 212.

Dessert– Dry Ginger. Fruit. Fancy Biscuits. Figs and Dates.

Coffee.

Dinner Menu, No. 7 Soup– Artichoke Sou. Granose Biscuits

Fish– Green Artichokes, No. 26.

Rôti– Nut Croquettes, No. 41. Yorkshire Pudding, No. 119.

Brown Gravy, No. 162. Mashed Potatoes, No. 109.

Entrée– Baked Stuffed Tomatoes.

Sweets– Fruit Salad, No. 180. Custard Moulds, No. 194.

Dessert– Fruit. Salted Almonds. Roast Pine Kernels.

Dry Ginger. Biscuits. Coffee.

Hints to Housekeepers.

A few simple hints to those who are trying the vegetarian recipes in this book may be useful.

Cooking utensils should be kept quite separate from those used for meat, fish or fowl.

Nut-oil or nut-butter should always be used for frying, and the right heat is known when a slight blue haze rises above the pan, or by dipping a finger of bread in the oil, when if hot enough it will at once fry brown and crisp. After frying it is always best to place the articles fried on some folded tissue paper to drain out the frying oil.

Marmite, Nutril and Carnos make good additions to stock for flavouring soups and gravies.

In this kind of cookery there is no waste, all the food is edible and anything that remains over from dishes can be put together and made into curries, stews, cottage pie, etc., etc.

Excellent Salads can be made by the addition of uncooked scraped and sliced carrots and beetroot; and also by chopping up very finely celery, Brussels sprouts, French beans, green peas, cabbage, parsley, onions, etc. The bright colours of these raw vegetables are most useful in decorating galantines and other cold dishes, and when arranged with regard to colour, make a most artistic garnishing and are most wholesome.

Pea nuts, pine kernels, and hazel nuts are much improved in flavour by being put in a baking pan in the oven until slightly browned.

Lemon juice is a good substitute for vinegar in all sauces.

For making a smooth soup it is a good plan to rub the vegetables after they are cooked through a very fine hair sieve.

In making cutlets a stick of macaroni should be inserted in the thin end of the cutlet to represent a bone, it may be fried or not with the cutlet.

From several years' experience I have found the non-flesh cookery is most economical, the expense being less than half that of the corresponding meat dishes.

Margaret Carey

UNFIRED AND VITAL FOODS

The following practical information and suggestions will be found helpful by those who wish to test the advantages of living solely upon uncooked foods – as now recommended by so many progressive physicians, dietetic specialists, and teachers of hygiene. Although such a strictly simple and natural dietary may at first involve some gustatory self-denial, the benefits resulting from its use are declared by many who speak from personal experience to be well worthy of any inconvenience or sacrifice involved.

List of Foods and Fruits. etc., that can be eaten uncooked.

Cheeses– Camembert, Cheddar, Cheshire, Cream, Dutch, Gorgonzola, Gruyère, Gloucester, Half-cheese, Pommel, Port Salut, Stilton, St. Ivel, Wenslet, Wensleydale, Wiltshire, etc.

Fruits– (Dried) Apples, apricots, currants, dates, figs, muscatels, peaches, prunes or French plums, pears, raisins, sultanas, etc.

(Fresh) Apples, bananas, blackberries, currants, cantaloupes, cherries, damsons, gooseberries, greengages, green figs, lemons, melons, mulberries, nectarines, orange, pineapple, pears, peaches, plums, pomegranates, quince, raspberries, strawberries, tangerines, etc.

Nuts– (Fresh) Almonds, Barcelona, Brazil, cobs, coconuts, filberts, Spanish, walnuts, etc.

(Shelled) Almonds, Barcelona, cashew, hazel, pea-nut, pine kernels, walnuts, etc.

Roots– Artichokes, carrots, parsnips, turnips and potatoes (which must be very finely grated).

Vegetables– Cabbage (red and white), cauliflower, corn salad, cucumber, celery, chicory, endive, lettuce, leeks, mustard and cress, onion, parsley, radishes, sprouts, spinach, salsify, seakale, tomatoes, watercress, etc.

RECIPES

Nut-meat– 2-ozs. shelled nuts, 1-oz. bread, 1 tablespoonful of milk. Put nuts and bread through a nut-mill. Mix together with milk. Roll out thin and cut into shapes with glass. This is sufficient for two. Look well over nuts before using, do not blanch almonds but rub them well with a cloth.

Unfired Pudding or Cakes– 1-oz. each of dates, sultanas, currants, candied peel and French plums, and 2-ozs. nuts. Put all through a nut-mill and mix well together. Roll out and make into cakes. For a pudding, put mixture in a well greased basin, press down, leave for an hour or so and turn out. If too moist add breadcrumbs. Serve with cream.

Unfired Dried Fruit Salad– Ingredients as for pudding, but do not put through a mill; chop all the fruit and nuts and serve dry with cream.

Dried Fruits, such as French plums, peaches or apricots should be put in soak for 12 hours. Do not cook.

SALADS

Brussels Sprouts– Use hearts only, which cut into small pieces.