SUPER-COOKING

On receipt of March issue of Food I was much interested in Mrs. Gaskell's testi- mony relating to starch foods. I having myself attempted to subsist for many years on a diet of cereal and other starch foods and and yet never attaining good health, I was almost convinced that a return to flesh food would be a wise plan. Dr. Densniore's Natural Food teaching me my error I found immediate relief in abstaining from starch and freely using nuts and fruit. I also en- joyed entire freedom from colds, a severe attack of which I was subject to when ex- posed to any sudden change of weather causing a fall of temperature.

During the past year I have many times tried a return to bread and on each occasion have in a few days developed the early symptoms of a cold and once carried the experiment far enough to produce one of my old time complaints. In making these tests my only change of diet consisted in partaking of toasted bread or cakes and syrup for breakfast.

So thoroughly have I gone into this mat- ter that I am now convinced that the starch foods, prepared as we are accustomed to have them, are in some way the cause of our influenza troubles. I am pleased to learn from Mrs. Gaskell's experience that the starch foods can be prepared, and even bread made, in such a way as to avoid the evils I have attributed to them when used in the usual ways ; for I cannot well recon- cile myself to noi can I afford the loss of flesh due to this abstinence. Will Mrs. Gaskell kindly tell us how bread is to be made super-cooked ? — A. B. Brolly, Sara- toga, Cal. io6

Peanut Beverage. — Brown shelled pea- nuts as you would coffee, hull and grind in V. S. Mill. Use J^ cup of the ground nuts to a quart of boiling water, dissolving the peanuts in some of the water before putting on to boil. Boil lo minutes, strain and serve.

Home-made Nuttose. — i cup ground pea- nuts, y^ cup browned flour, season with a little salt, pour boiling water over and boil until thick. Place in a mold and let stand in the oven for a few minutes until dry. To be eaten cold ; cut in slices for the table.

Olive Cake. — Moisten cracked wheat, let stand a few hours until the moisture is equal through it. Mix % as much dried and seeded olives by measure and run through a vegetable cutter twice ; roll out >i^ in. thick, cut into shape and dry.

Date Cake. — Make same as above only put in chopped dates instead of olives.

From ■' Helpful HinU" hy Albert Bromlbent

Brown Gravy. — Melt an ounce of butter in a saucepan stir in a dessertspoonful of white flour till mixture browns. Add sea- soning to taste; pour boiling or potato water on till the proper thickness is obtain- ed ; let it come to a boil.

Fig Pudding. — Put i lb. bread crumbs in a basin, melt 2 oz. butter and mix. add % lb. figs, cut in small pieces, i teacup of sugar, beat two eggs and mix all together with a spoon, add milk or water, and mix to the consistency of a thick batter ; steam in a basin in the usual way three hours. Lem- on rind grated is a great improvement. Eggs may be omitted if desired.

Lentil Rissoles. — Wash 2 teacups lentils and I teacup rice, chop i onion, scrape and cut I small carrot, put all together in a

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slewpan, cover with water, and cook gently I boar, adding more water as required, stirring occasionally; the mixture must be stiff When cooked, turn out to cool, then form into rolls. Flour with wholemeal, thinly Fry till brown.

Tomato Omelet, (No eggs) — Stew i pi. of tomatoes, and season. Stir in sufficient cracker crumbs to make it like a soft dough. Turn into a hot buttered omelet pan, cook very slowly until a light crust forms, then fold over and turn out.

Sandwiches. — Cut ver> thin slices of bran bread, spread with schmierkase, and put raspbenTies on it, then the other slice of bread ; these are very delicate and pleasing for any one fond of schmierkase.

Frozen Slrawl>erries. — After carefully stemming, lightly rinse i qt. of strawberries. W;ish them thoroughly and add the juice of 3 lemons and i lb. of granulated sugar. Set them aside in a cool place for an hour, then add i qt of water and place in an ice cream freezer and freeze. PURK FOOD AND HAPPY HOMES.

Your inspiring publication Food, Home » Garden for May has just arrived, and I could not resist the inclination to tell you how well pleased I am with its monthly less-jns in living. Though 1 have been an abstainer from a meat diet for se^-eral years I have but recently become a reader of Vegetarian literature. From study and observation I learned to regard meat eating as not only unnecessary, but positively in- jurious and demoralizing. Being thus convinced I gradually discarded meat and all its products from my table, until to-day no kind of animal substance minister to our appetite. The mere smell of meat is odious to me now. and I never pass a butcher shop without having to turn my head and hold my breath . JS98

I believe we have the ideal location for Vegetarianism. Indeed a person could al- most live upon the wild berries that grow in great profusion here. We have wild gooseberries, currants, blackberries, rasp- berries, salnionbemes and numerous other minor kinds.

Two years ago I retired from editorial work and took up the more pleasant and peaceful work of a fruit grower. It is a constant delight to watch Nature in all its moods and to study the needs of and minis- ter to every growing tree aud shrub. I think Nature's finest poem is a blooming apple orchard. I wish I could have taken a "snap shot" of one of my favorite apple trees, while in full bloom, for those readers of Food, Home & Garden who do not have the opportunity of witnessing such a glorious manifestation, but even then they could not have enjoyed the ineffable sweet- ness which accompanied its ocularbeauty. It was truly a sight to behold, with its great spreading arms of snowy sweetness.

I enjoy reading letters from our friends all over the world, telling of their efforts in the direction of a better life ; for that is what time Vegetarianism means. Let us hear from more of our co-norkers. It is inspiring and encouraging. Yours for pure food, happy homes and green gardens. — L. E. kader, Olalla, Wash. BEST WAY TO MAKE LEMONADE.

The best lemonade is made by boiling sugar and water together and adding the lemon juice after it is cold. Use i pound of sugar to each quart of water; add the juice of six lemons and the desired quantity of water at serving time. 'Pineapple lemonade may be made by boiling together i quart of water, i pound of sugar and the grated rind of I lemon for 5 minutes. Strain: when cold add the juice of 6 lemons, i pineapple, pared & picked into particles& 1 qt. water. 107

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