LIBRARY 
 
 OF THE 
 
 UNIVERSITY OF CALIFORNIA. 
 
 GIFT OF 
 
 M 
 
 
 * 
 
THERAPEUTIC DIETETICS 
 
 OR 
 
 The Science of Health Foods and 
 Their Medicinal Values. 
 
 By NORTON F. W. HAZELDINE, 
 
 Principal of 
 
 THE VENICE HEALTH SCHOOL, 
 
 Venice-on-Sea, 
 
 California. 
 
 COPYRIGHTED. 
 
 /ECOND EDITION 
 Price $1.00. 
 
This Work is Dedicated to the Wants of Humanity. 
 
INTRODUCTION 
 
 " Those who desire .to possess good 
 memories, beauty, length of life, perfect 
 health, with physical, moral and spirit- 
 ual strength, should abstain from eating 
 animal flesh. " Mahabharata. 
 
 "Thou shalt not kill." The Bible. 
 
 "All men are afraid of punishment, 
 and all men fear death ; remember that 
 thou art like unto them ; therefore, slay 
 not nor cause to be slain." 
 
 "All men are afraid of punishment, 
 and all men love life; remember that 
 thou art like them ; therefore, slay not, 
 nor cause to be slain." Dhamapada. 
 
 "He is not called a noble man who 
 kills or injures living creatures ; but he 
 is called a true noble man who has pity 
 and consideration for all that lives and 
 breathes. ' ' Ibid. 
 
 "Kill not for pity's sake and lest 
 ye slay the meanest thing upon its up- 
 ward way." Light of Asia. 
 
 171855 
 
PREFACE 
 
 In presenting this little book on Ther- 
 apeutic Dietetics, the author has en- 
 deavored to draw the line between a 
 Therapeutic Diet on the one hand and 
 a general daily diet fitted to meet the 
 needs of healthy people. 
 
 All men do not suffer from stomach 
 diseases; therefore some of the Vege- 
 tarian Systems that are now in prac- 
 tice may do some good in some cases, 
 where a certain mode of living has been 
 followed; yet from their very nature 
 they are unfitted for a general diet on 
 account of the sameness of their in- 
 gredients and characterless taste. 
 
 In giving up animal food one must 
 be supplied with a diet which is tasty, 
 stimulating, easy of digestion, rapid of 
 assimilation, and simple of preparation. 
 
Undoubtedly the simplification of diet 
 is the ultimate goal, but this is the pe- 
 riod of transition between the animal 
 foods to the vegetable foods. 
 
 "The foods which increase life, en- 
 ergy, strength, health, joy and cheerful- 
 ness, are those which are of their very 
 nature tasteful, oleaginous, substantial 
 and agreeable; and they are liked by 
 men of a spiritual tendency. 
 
 "The foods which are bitter, sour, 
 saltish, excessively hot, pungent, dry 
 and burning, are liked by men of a pas- 
 sionate tendency. These foods cause 
 pain, misery and disease. 
 
 "The foods that have passed their 
 season, or that have become insipid, pu- 
 trid or stale, are eaten by men of an 
 animal tendency. ' ' Bhagavad Gita. 
 
 Animal foods are necessary for the 
 development of some ; the spices, sours, 
 bitter, pungent and aromatic foods for 
 others, while the simple oleaginous, ce- 
 
real, nutal and fruital foods are for 
 those who have outgrown the carnal and 
 intellectual stages of their evolution. 
 
 These three classifications or divisions 
 of food stuffs show their relative action 
 in the development of a nation as well 
 as in the evolution of man. 
 
 When a man is a savage he eats flesh 
 like an animal, without cooking, condi- 
 ments or service. 
 
 When he becomes civilized he cooks 
 his foods, uses condiments and eats ac- 
 cording to custom, and not according to 
 natural inclination or appetite. 
 
 And when the man has become spirit- 
 ualized he eats recognized foods, not ac- 
 cording to his appetite, but according 
 to his wants, which wants of themselves 
 are few. 
 
 We are not all in the carnal classifi- 
 cation, nor in the intellectual classifica- 
 tion, nor are there many of us in the 
 spiritual; but take comfort in that you 
 
know to what stage of evolution you be- 
 long, and stop not until the goal is 
 reached. 
 
 The dawn can be seen by all ; for the 
 day does not burst upon the world sud- 
 denly; neither does a man or a nation 
 become vegetarian in a day, a week, a 
 month, or a year. 
 
 All things are governed by the one 
 great law of evolution; from the atom 
 to the man, and from the man to the 
 universe. 
 
 Some men are vegetarians from the 
 knowledge of right living; others are 
 vegetarians through the lack of such 
 knowledge. I say unto you, condemn 
 not the one, nor praise the other; for 
 all systems of dietics have been neces- 
 sary for the physical, intellectual and 
 spiritual development of man. 
 
 Therefore, they who live entirely up- 
 on a flesh diet partake of the nature of 
 darkness and sin ; they who eat entirely 
 
of the pungent and savory foods par- 
 take of the character of passion and 
 sickness ; while they who eat of a sim- 
 ple, nutritious and varied diet partake 
 of the character of gentleness, cheerful- 
 ness and health; for verily every man 
 and nation partakes of the character of 
 his or its diet. 
 
 That this little book will meet the 
 wants of those who are searching for 
 something that will help them to help 
 themselves, is the sincere wish of the 
 author. 
 
Vegetables Versus Animal 
 Food. 
 
 Vegetable versus Animal Food has 
 become the theme of the hour. Promi- 
 nent hygienists, medical men as well as 
 laymen, have at last met upon a com- 
 mon ground for the eliminating of dis- 
 ease, and for the upbuilding of the hu- 
 man race. To change a man's thinking, 
 you must completely change his eating. 
 We have never discussed the Vegetarian 
 question as it was discussed by the Gre- 
 cian philosophers or the Oriental sages. 
 Hence the popular conception of vege- 
 tarianism in this country today is that 
 a vegetarian diet is a mass of sloppy, 
 tasteless vegetables, served luke warm, 
 and surrounded with white sauce and 
 water. Nothing can be further from the 
 
12 THERAPEUTIC DIETETICS 
 
 facts than such a belief, as the recipes 
 in this little work will demonstrate. 
 
 The eating of animal flesh is a per- 
 verted appetite which has been handed 
 down to us through periods of war, fam- 
 ine and ignorance, into this period of 
 civilization, enlightenment and peace. 
 
 The Scriptures of the world are full 
 of denunciations against the practice of 
 slaying animals for the eating of their 
 flesh; and yet to think of eating the 
 heart, the liver, the stomach, the kidneys 
 and other organs which I will not men- 
 tion. Surely the idea of eating such 
 flesh is an abomination unto our higher 
 nature, and a positive disgrace to any 
 code of dietetical ethics. 
 
 Can it be possible that we, a deeply 
 religious people, worshiping a God of 
 love and peace, can find no more appro- 
 priate way of thanksgiving unto Him 
 
THERAPEUTIC DIETETICS 13 
 
 for His goodness unto us, than through 
 the eating of turkeys, lobsters and the 
 flesh of animals? 
 
 The ethical principle underlying veg- 
 etarianism is its love of justice ; and for 
 us to suppose that we are the only be- 
 ings who have souls and immortality is 
 the greatest arrogance. 
 
 All life is some expression of our 
 Heavenly Father; it emanates from 
 Him and returns to Him ; therefore the 
 destruction of life is an outrage against 
 Him, the Creator of all things. 
 
 Vegetarianism expresses growth ; 
 growth from the animal man into the 
 enlightened or spiritual man; growth 
 from disease into health; growth from 
 viciousness and fear into kindness and 
 courage, and from brute force into en- 
 durance. Food supplies the vital energy 
 for our thinking, acting and being; 
 
14 THERAPEUTIC DIETETICS 
 
 therefore one should naturally look to 
 this all-important subject when consid- 
 ering the building and maintaining of 
 the body, the mind and its functions. 
 
 A narrow, circumscribed diet pro- 
 duces a narrow, circumscribed mind. 
 The man who lives entirely on meat may 
 become a physical or intellectual giant ; 
 but beyond that few meat eaters go. 
 
 The more meat we eat, the more rest- 
 less and uncertain becomes the mind; 
 the more meat we eat and wine we drink, 
 the more our passions and appetites in- 
 crease, while memory fails and activity 
 vanishes. 
 
 Prom a purely selfish standpoint, is it 
 not better to become calm, firm, coura- 
 geous and self -controlled than it is to be 
 ireful, unsteady, fearful and uncontroll- 
 able? 
 
 These pages are dedicated to those 
 who are free from the bonds of argil- 
 
THERAPEUTIC DIETETICS 15 
 
 ments and arraignments, and who are 
 seeking a way out of the darkness of 
 physical and mental weariness into per- 
 fect health and mental stability. Some 
 people will say that they cannot eat veg- 
 etables, as vegetables disagree with 
 them, etc. The answer is, that as soon 
 as one discontinues the eating of meats, 
 vegetables will cease to give them 
 trouble. It is not the vegetables that 
 cause the distress ; it is the poisons pro- 
 duced by the decomposing of animal tis- 
 sue in a weakened and much abused 
 stomach. 
 
 Food adulterations are ruinous to hu- 
 man vitality. By living on foods which 
 we prepare ourselves, we avoid this dan- 
 ger. Pure foods should be our battle 
 cry till death from the use of " Preser- 
 vatives" becomes a thing unknown. 
 
 The Dietetical Chemist is the man of 
 the hour. No field offers better induce- 
 
16 THERAPEUTIC DIETETICS 
 
 ments to the chemist than the field of 
 dietetical research. 
 
 Pure foods and right diet are the sal- 
 vation of any race ; and the strong body 
 and the strong mind are the children of 
 right living. 
 
 Predigested foods are chemical im- 
 possibilities. To reduce a food sub- 
 stance to a liquid is one thing, but to 
 digest and assimilate this chemical pro- 
 duct is quite another. No laboratory 
 can do the work of the stomach. 
 
 If one had the food of angels and 
 lacked the power of digestion and assim- 
 ilation, the food would be useless. It 
 is as senseless to expect a prolapsed, un- 
 dersized and weakened stomach to per- 
 form its natural functions as it is to 
 expect a blind eye to see. 
 
 First bring the stomach into its right 
 position by raising the diaphragm. This 
 
THERAPEUTIC DIETETICS 17 
 
 is done by physiological muscular con- 
 traction at the navel, drawing the whole 
 physiological system up. This move- 
 ment brings the organs to their natural 
 positions and permits the perfect per- 
 formance of all their functions. 
 
 With the knowledge of the stomach's 
 muscular control, comes also the control 
 of the stomach's functions. 
 
 Bad cooking and wrong thinking are 
 the causes of nine-tenths of all stomach 
 troubles. Uncharitable people pull up 
 the roots of their digestions early in 
 life. " Benevolence is the Lord of the 
 stomach." 
 
 Pood cannot be too rich in character, 
 variety, color, taste or odor; and one 
 should never prepare food while in a 
 condition of fear, anger, worry or un- 
 easiness. The more religiously food is 
 prepared, the greater becomes its con- 
 
18 THERAPEUTIC DIETETICS 
 
 structive force. All foods should be 
 prepared in a devotional spirit, and not 
 as an unpleasant duty. 
 
 Cooking is essentially a duty of love, 
 not a labor of despair. 
 
 Too much care cannot be given to the 
 selecting and preparing of foods. Fear, 
 the greatest enemy of man, will cease 
 to be when vegetables form his princi- 
 pal food. As the character of our 
 thoughts depends largely upon the char- 
 acter of our foods, we must look to our 
 diet to produce the best physical and 
 mental results. Unseasoned and taste- 
 less food is not necessary to vegetarian- 
 ism ; on the contrary, true vegetarianism 
 is the richest, the most varied, tasty and 
 satisfactory of all systems of diet. A 
 knowledge of the vegetable world af- 
 fords unlimited combinations of food 
 principles. True vegetarianism makes 
 
THERAPEUTIC DIETETICS 19 
 
 use of the herbs, spices, peppers, fruits, 
 nuts, cereals and all vegetables that 
 grow above the ground, eggs, milk, but- 
 ter, cream, cheese, olive oil, olives and 
 preserves. Diet is the only rational sys- 
 tem of medication; for through the 
 knowledge of the therapeutic values of 
 the tastes, colors, odors and perfumes, 
 we are able to supply the body and mind 
 with the medicinal qualities which they 
 need. Through applied physiological 
 action, perfect equilibrium and continu- 
 ity of action is established between the 
 body, its organs and the mind, allowing 
 nature to build and sustain in perma- 
 nent health, man, woman and child. 
 Above all this stands the important fact 
 that, by the adoption of this system of 
 Therapeutic Dietetics, the morbid appe- 
 tites and desires for alcoholic drinks, 
 tobacco, sweet-meats, morphine, opium 
 
20 THERAPEUTIC DIETETICS 
 
 and other abnormal appetites are for- 
 ever destroyed. 
 
 Therapeutic Dietetics so thoroughly 
 supplies all the needs of the body that 
 there is no craving for stimulants. The 
 more varied the diet, the more varied 
 and greater become the range of 
 thought; the more circumscribed the 
 diet, the narrower becomes the range ot 
 mental activity ; therefore, professional 
 and business people who must depend 
 upon their mentality for a living should 
 receive a most liberal, varied and nutri- 
 tious diet. An important fact to bear 
 in mind is that growing boys and girls 
 should have a strong and varied diet, 
 coupled with proper physiological exer- 
 cises, in order that the will may become 
 firm, the eyes bright, the chest full, the 
 mind steadfast and the body healthy. 
 Children so nourished will not crave in- 
 jurious foods and stimulants. 
 
THERAPEUTIC DIETETICS 21 
 
 Habit is not found in variety or in- 
 clusiveness, but only in restriction and 
 exclusiveness. 
 
 The home should be conducted upon 
 strict business principles. A good busi- 
 ness man only employs the most intelli- 
 gent, moral and progressive help. He 
 knows by years of experience that poor 
 help and underpaid help are ruinous to 
 any business. Ignorance in the employe 
 means ruin to the employer. A business 
 run after the usual manner of the home 
 would not last a week. It is folly to 
 expect from ignorance results which can 
 only come from the highest intelligence ; 
 it is as absurd to expect blood from a 
 stone as to expect scientific results from 
 an ignorant person in your kitchen. 
 
 Improper foods and badly cooked 
 foods first ruin the body and then the 
 mind; our thoughts are governed in a 
 large degree by our foods. 
 
22 THERAPEUTIC DIETETICS 
 
 The system of preparing foods herein 
 set forth is so simple that an artist can 
 prepare a banquet while attired in 
 evening dress, and serve it in a drawing- 
 room without soiling his person or the 
 daintiest of furniture. 
 
 How different from meat cooking ! 
 
 There is no smell more disgusting 
 than the smell of roasting flesh. There 
 is no grease more defiling than animal 
 fat. There is no labor more injurious 
 to mind and body than continuous dish- 
 washing. There is no sound more dis- 
 tressing to the ear than Death's groan. 
 And there is no labor so degrading as 
 the slaughtering of innocent animals. 
 If each had to slaughter for himself, 
 how few would be the slaughtered. 
 
 " Peace reigns in the heart of those 
 who eat not of animal flesh." Abolish 
 the kitchen and dismiss the cook; sub- 
 
DIVERSITY ) 
 
 THERAPEUTIC DIETETICS 23 
 
 stitute the laboratory for the kitchen, 
 and the chemist for the cook. Make 
 your kitchen the heart of the home. 
 Place intelligence where ignorance has 
 reigned supreme for centuries; make 
 the preparation of foods a pleasure, a 
 religious duty and an ennobling occupa- 
 tion. 
 
 There is a lecture by the Swami Ab- 
 hedananda, entitled " Why a Hindu is a 
 Vegetarian." (The Vedanta Society, 
 102 East 58th street, New York.) It is 
 short; it covers the ground and it will 
 repay reading. The price is ten cents 
 per copy. 
 
 Now a few words upon the Beautiful. 
 Therapeutic Dietetics is in reality pic- 
 ture cooking ; the contents of every dish 
 and sauce-pan is a picture in the pro- 
 cess of preparation, not a horrible mass 
 of cooking flesh. The roasts and stews, 
 
24 THERAPEUTIC DIETETICS 
 
 after all, play a small part at the ban- 
 quet table; the genuine pleasure is in 
 the flowers, the herbs, the garnishings, 
 the color effects, and, above all, in the 
 congenial companionship. The meats 
 play a small part at the table, for they 
 depend upon the vegetable world to 
 make them palatable, while the vegeta- 
 ble world is in no way dependent upon 
 the carnal world for either its savor or 
 its existence. Where do the herbivorous 
 man and animal obtain their strength 
 and fine physical endurance? Why, 
 from the vegetable salts. Then is it not 
 more reasonable to eat for ourselves 
 than to leave it to some animal to chew 
 and appropriate for us and give us the 
 salts second-handed ? that is, we most- 
 ly obtain our vegetable salts after they 
 have passed through a course of animal 
 assimilation. It is not in accord with 
 
THERAPEUTIC DIETETICS 25 
 
 the ethics of our times that one should 
 be a slave to any person or thing, yet the 
 meat eater is a slave to the animal king- 
 dom for his very existence. Meat eating 
 makes slaves slaves in bondage to sin, 
 sickness and death. 
 
 A good appetite is the finest condi- 
 ment; not the unnatural, forced appe- 
 tite resulting from an inflamed stomach, 
 but the normal appetite that comes of 
 good health and moderation. 
 
 Over-eating and over-drinking is self- 
 abuse, producing an irritated condition 
 of the stomach, bowels and kidneys ; so 
 that instead of feeding ourselves under 
 such conditions, we should withhold all 
 foods until the irritation has subsided. 
 Water, fresh and soft, will be found the 
 best stimulant for the kidneys. Rice 
 water and barley water will be found an 
 efficacious remedy in most cases of stom- 
 
26 THERAPEUTIC DIETETICS 
 
 ach and intestinal disorders. Stomach 
 troubles will not often arise where one 
 eats but two meals a day ; and after one 
 has eaten for a month or two according 
 to this system of dietetics (the whole 
 system having appropriated unto itself 
 its natural requirements), one will no- 
 tice that the appetite falls off, and that 
 two meals a day are more than ample, 
 one meal often proving to be sufficient. 
 As there may arise some criticism of the 
 richness of our food preparations, it 
 must be borne in mind that this work is 
 written for a therapeutic purpose, viz., 
 to help those who are under the bondage 
 of meat eating and sickness. These 
 recipes are presented to meet their re- 
 quirements. The ultimate goal for us 
 all is simplicity of diet, which we will 
 deal with in a future edition. This little 
 work is called by the faithful the First 
 
THERAPEUTIC DIETETICS 27 
 
 Step in the Path of Right Eating. Man 
 was given dominion over the birds of 
 the air, the fish of the sea, and the beasts 
 of the field. The animal was not given 
 dominion over man. Since Bible days 
 conditions have somewhat changed ; the 
 pig has obtained dominion over many. 
 
 Condiments are one of the great bug- 
 aboos of the American people. Why 
 should condiments be healthful to over 
 400,000,000 of the world's inhabitants, 
 and injurious to a possible 72,000,000? 
 The best teacher is experience ; let each 
 one experience for himself the differ- 
 ence between food stimulants, which are 
 the only natural stimulants, and alcohol, 
 strychnine, nitroglycerine, atrophine 
 and other so-called neurotic stimulants 
 too numerous to mention, all of which 
 are chemical monstrosities and danger- 
 ous poisons. 
 
28 THERAPEUTIC DIETETICS 
 
 Many will say that it is impossible for 
 them to eat the savory herbs, as they 
 cannot digest them. In answer to this 
 we will say that it is not the herbs that 
 they cannot digest, but the goose or tur- 
 key fat, which has absorbed their odors. 
 Animal fats are made into pomades; 
 these pomades are used in the manufac- 
 turing and extracting of floral per- 
 fumes; they are right in the labora- 
 tory, but they are very bad things in 
 the stomach. Quit eating the goose and 
 turkey and you will soon find that you 
 can eat every kind of savory herb. 
 
 The Scientific Horticulturist will find 
 much food for thought when he directs 
 his energies to fertilizing vegetables 
 with minerals instead of decaying ani- 
 mal and vegetable matter. All vegeta- 
 tion has evolved from the minerals, 
 therefore the minerals are the natural 
 
THERAPEUTIC DIETETICS 29 
 
 foods of all plant life. If the vegetables 
 lack in mineral salts, all the eating of 
 them will not supply our organisms 
 with what they don't possess; we must 
 feed foods with what we expect them to 
 feed us. 
 
 The idea of obtaining something from 
 nothing is not good reasoning ; we must 
 learn to cultivate our foods so that they 
 will contain the highest chemical values. 
 
 In conclusion, let me say to those who 
 are sufferers from stomach trouble and 
 to those who are not, give this system of 
 Therapeutic Dietetics a fair and reason- 
 able trial, remembering that reason 
 should measure all and wisdom guide; 
 do not, because the food is palatable, in- 
 dulge in over-eating. Sufferers from 
 stomach troubles should not eat, at first, 
 much pepper, but gradually increase 
 the amount until the system has tempo- 
 
30 THERAPEUTIC DIETETICS 
 
 rarity lost the desire for it; then stop 
 eating it till nature demands it again. 
 Those who will give this system of Diet- 
 etics a trial will find it entirely satisfac- 
 tory. The system is not an experiment, 
 but is the result of years of personal ex- 
 perience and practice. 
 
THERAPEUTIC DIETETICS 31 
 
 Utensils 
 
 ' ' One should not place new wine in old 
 bottles," neither should one furnish a 
 Dietetical Laboratory with old, greasy 
 culinary utensils. 
 
 2 Agate Spiders. 
 
 2 Agate Sauce Pans (small). 
 
 2 Agate Sauce Pans (large). 
 
 6 Agate Baking Pans (assorted). 
 6 Agate Bowls (assorted). 
 
 1 Agate Kettle (large). 
 
 3 Agate Pitchers (assorted). 
 12 Agate Dishes (assorted). 
 
 3 Agate Cooking Spoons (assorted). 
 
 2 Spatulas. 
 
 1 Agate Bean Pot. 
 
 1 Meat Grinder (medium size). 
 
32 THERAPEUTIC DIETETICS 
 
 Supplies 
 
 A few suggestions for the stocking of 
 the Laboratory : 
 
 1 Bottle of Cross & Blackwell's Mint. 
 
 1 Bottle Cross & Blackwell's Savory. 
 
 1 Bottle of Cross & Blackwell's Sage. 
 
 1 Bottle Cross & BlackweU's Thyme. 
 
 1 Bottle Cross & BlackwelPs Mar- 
 joram. 
 
 1 Bottle Cross & Blackwell's Parsley. 
 
 Use fresh herbs where it is possible, 
 and should your grocer not carry the 
 above brand of goods, use the com- 
 pressed herbs, but not the ground. 
 
 5 Ibs. of Onions. 
 
 1/2 Ib. of Garlic. 
 
 1 Bottle of Cross & Blackwell's Curry 
 Powder. 
 
 1 Package Bermuda Arrow Boot. 
 
 1 Package Corn Starch (Kingsford). 
 
THERAPEUTIC DIETETICS 33 
 
 1 lb. Dried Mushrooms (Japanese). 
 
 % lb. W. Black Pepper. 
 
 y 2 lb. Paprika (Maluwitz). 
 
 5 Ibs. Mexican Chili. 
 
 1 lb. Italian Pepperoni. 
 
 1/2 lb. Stilton Cheese. 
 
 1/2 lb. Roman Cheese. 
 
 1 lb. New York Cheese. 
 
 2 Ibs. Unsalted Butter. 
 
 1 Quart Blue Label Tomato Catsup. 
 
 1 Gallon Olive Oil. (California oils 
 are superior to all imported). 
 
 1 Bottle of Cross & Blackwell's Chow 
 Chow. 
 
 1 Bottle French Capers. 
 
 5 Ibs. Macaroni. 
 
 3 Ibs. Spaghetti. 
 3 Ibs. Vermicelli. 
 
 1 Box Guava Jelly (Wilson). 
 1 Bottle Major Gray's Chutney. 
 
34 THERAPEUTIC DIETETICS 
 
 2 Quarts California Green Olives. 
 
 2 Quarts California Black Olives. 
 
 1 Quart Dried Olives (Italian or Chi- 
 nese). 
 
 1 Box Osborn Biscuits (Huntley and 
 Palmer). 
 
 1 Box Oaten Biscuits (Huntley and 
 Palmer). 
 
 1 Sack Unsifted Whole Wheat Flour. 
 5 Ibs. Chinese Rice. 
 
 5 Ibs. California Prunes. 
 5 Ibs. Arizonian Apricots. 
 
 2 Ibs. California Pigs. 
 
 1 Keg Japanese Sauce. 
 
 2 Ibs. of Walnuts, Almonds, Brazil 
 and Pecan Nuts. 
 
THERAPEUTIC DIETETICS 35 
 
 Relishes 
 
 No. 1. 
 
 Take and chop fine, afterwards mix 
 well together 3 pickled walnuts, 6 black 
 olives, 1 heart of celery, 1 tablespoon of 
 French capers, % of a pound of New 
 York cream cheese and 3 sprigs of fresh 
 parsley ; then dress with 1 tablespoonf ul 
 of olive oil, juice of 1 lemon, salt and 
 paprika. Serve on cold buttered toast. 
 
 No. 2. 
 
 Take and mix well together 2 table- 
 spoons of chopped chow chow, 1 ta- 
 blespoon of chopped French capers, 1 
 finely chopped hard-boiled egg, 6 black 
 olives (green will do), 1 green pepper; 
 dress with 1 tablespoon of tomato ketch- 
 up, 1 tablespoonful olive oil, juice of 
 half a lemon, salt and paprika. Serve 
 on buttered toast. 
 
36 THERAPEUTIC DIETETICS 
 
 No. 3. 
 
 Chop together the following: Two 
 tomatoes, 2 green peppers, 2 onions, 1 
 tablespoon French capers, 3 sprigs of 
 fresh parsley and 3 sprigs of mint ; dress 
 with salt, lemon juice, paprika, olive oil 
 and freshly grated horseradish. Serve 
 on lettuce leaves between fresh bread 
 and butter. 
 
 No. 4. 
 
 Take and chop fine the following : 12 
 black olives, 1 green pepper, 1 cucum- 
 ber, 1 medium onion, y 2 cup of freshly 
 fried almonds and one hard-boiled egg. 
 Dress this with three dessertspoons of 
 olive oil, juice of 1 lemon, 10 drops of 
 Tobasco sauce, 1 dessertspoon of Japan- 
 ese sauce and 1 tablespoon Taragon vin- 
 egar. Serve on fresh lettuce leaves be- 
 tween cold buttered toast. 
 
THERAPEUTIC DIETHTICS 37 
 
 No. 5. 
 
 Take % pint of freshly grated horse- 
 radish, place in a basin and then add 4 
 teaspoons of olive oil, 10 drops of To- 
 basco sauce, 1 tablespoon of dry mus- 
 tard, 2 tablespoons of Taragon vinegar, 
 1 teaspoon of celery salt, 2 finely 
 chopped hard-boiled eggs, % pint of 
 good cream; mix and beat thoroughly 
 together and serve on sliced tomatoes 
 upon bread and butter. 
 
 No. 6. 
 
 Take 4 hard-boiled eggs, 1 bunch of 
 picked watercress, 1 bouquet each of 
 mint and parsley, 1 medium onion, 2 oz. 
 of finely chopped cheese; mince all to- 
 gether and dress with 3 tablespoons of 
 olive oil, 6 drops of Tobasco sauce, 1 
 teaspoon of celery salt, 1 tablespoon of 
 Taragon vinegar. Serve on baked but- 
 tered crackers. 
 
38 THERAPEUTIC DIETETICS 
 
 Soup 
 
 No. 1. 
 
 Chop coarse and place in 3 quarts of 
 water the following vegetables : 4 toma- 
 toes, 6 carrots, 1 small head of cabbage, 
 4 green peppers, 2 heads of celery, 1 
 small bunch of parsley, 4 medium on- 
 ions, % cup of rice and a pinch of 
 thyme, marjoram, sage, 1 teaspoon of 
 salt ; let cook slowly for two hours, then 
 add 4 tablespoons of Japanese sauce, 1 
 heaping tablespoon of butter and y 2 
 pint cream. 
 
 No. 2, OR ST. JULIEN. 
 
 To make a St. Julien soup, take the 
 above recipe and compound it the same 
 way, leaving out the rice and cream. 
 After the soup has cooked for two hours 
 strain off the liquid and add 2 table- 
 
THERAPEUTIC DIETETICS 39 
 
 spoons of Japanese sauce, 1 tablespoon 
 of butter, and sprinkle liberally with 
 Parmesan cheese. Serve with salted 
 crackers. 
 
 No. 3, BOUILLON. 
 
 To make a Bouillon soup, take and 
 strain off the liquid the same as for St. 
 Julien, then compound the following: 
 To 1/2 pint of cream add and stir till 
 smooth, 1 dessertspoon of corn starch 
 and 4 tablespoons of Japanese sauce. 
 Mix all together and bring to a boil, then 
 add 1 tablespoon of butter. Serve with 
 dry toast. 
 
 No. 4, PUREE. 
 
 To make a Puree of green peas, take 
 1 quart of shelled peas and place in 2% 
 quarts of water with a little salt and 4 
 large sprigs of fresh mint ; let cook for 
 
 OF THE 
 
 UNIVERSITY 
 
40 THERAPEUTIC DIETETICS 
 
 45 minutes, then drain off the liquid in- 
 to another sauce pan ; then pass the peas 
 through a wire sieve, taking care not 
 to let the skins into the soup ; then add 
 1/2 pint of cream in which has been well 
 stirred 1 level teaspoon of arrow root; 
 bring to a boil and add 1 tablespoon of 
 butter. Serve with chopped dried toast. 
 
 No. 5, CONSOMME. 
 
 To make a Consomme, leave the rice 
 out of the soup and cook down the stock 
 from 2 quarts to 1 quart, strain out the 
 stock and add 1 tablespoon of butter 
 and 3 of Japanese sauce, with a liberal 
 sprinkling of Cassacobalo cheese. Serve 
 with chopped pieces of dried toast. 
 
 No. 6, WHITE CONSOMME. 
 
 Chop rather fine and place in 3 quarts 
 of water 1 egg plant, 6 oyster plants, 2 
 onions, 2 medium sized cucumbers and 2 
 
THERAPEUTIC DIETETICS 41 
 
 green peppers ; cook this for two hours, 
 strain off, then add % pint of cream in- 
 to which has been rubbed smooth 1 des- 
 sertspoon of corn starch ; add this to the 
 liquid, bring it to a boil, then add 1 
 tablespoon of butter and 1 tablespoon 
 of fine-chopped parsley. Serve with 
 crackers. 
 
 No. 7, CHILI. 
 
 Cut the stalk end off of i/ 2 Ib. of Mex- 
 ican chilis, cook the pods in salt and 
 water for 45 minutes, keeping them well 
 covered with water while cooking, then 
 pour off the liquid and throw the chilis 
 into cold water for ten minutes, then 
 take a knife and cut them lengthwise, 
 washing out the seeds which may be at- 
 tached, scrape out the pulp from the 
 skins with a blunt knife, put the pulp 
 into a sauce pan containing 2 quarts of 
 
42 THERAPEUTIC DIETETICS 
 
 water, then take 2 heads of celery, 1 
 bunch of parsley and chop fine, 2 cloves 
 of minced garlic, 2 medium-sized on- 
 ions, 4 oyster plants and 4 carrots ; cook 
 altogether for 1% hours slowly, then 
 add y% pint of cream, a little salt, 4 ta- 
 blespoons of Japanese sauce; sprinkle 
 liberally with Parmesan cheese. Serve 
 with small slices of dried toast. 
 
 No. 8, MUSHROOM. 
 
 Take 2 cloves of garlic, mince fine, 1 
 Ib. of fresh mushrooms (or % Ib. of 
 dried), 1 head of celery, 4 carrots, 2 
 green peppers and a pinch each of 
 thyme and marjoram, 1 teaspoon of 
 salt, 2 tablespoons of tomato ketchup; 
 boil in 2 quarts of water for 2 hours, 
 then add 1 tablespoon of butter. Serve 
 with dry toast. (^ pint of cream may 
 be added if desired.) 
 
THERAPEUTIC DIETETICS 43 
 
 No. 9, BARLEY. 
 
 Put iy 2 cups of pearl barley into 3 
 quarts of water, cut fine 3 large onions, 
 4 carrots, 4 oyster plants, 3 turnips, 2 
 green peppers and 1 cucumber; cook 
 slowly for two hours, then add y% pint 
 of cream, 1 tablespoon of butter, 1 ta- 
 blespoon of grated cheese, 1 tablespoon 
 of finely minced parsley and a little 
 black pepper, and salt, bring to a boil. 
 Serve with toast. 
 
 No. 10, CHESTNUT. 
 
 Boil 1 Ib. of Italian chestnuts and 
 then rub the meat through a wire sieve. 
 Then take 1 level tablespoon of corn 
 starch, 1 tablespoon of butter; mix 
 smooth before placing in the saucepan, 
 then stir in slowly 1% quarts of milk or 
 cream, 1 tablespoon of finely minced 
 parsley and a pinch each of thyme and 
 
44 THERAPEUTIC DIETETICS 
 
 marjoram, 3 tablespoons of Japanese 
 sauce ; stir well together and bring to a 
 boil; then let stand and simmer for 45 
 minutes. Serve with crackers. Pepper 
 and salt to taste. 
 
THERAPEUTIC DIETETICS 45 
 
 Roasts 
 
 No. 1. 
 
 Take a large loaf of bread and cut it 
 lengthwise, butter it well and sprinkle 
 liberally with a finely minced onion and 
 parsley, then slice fine % lb. of New 
 York cream cheese and sprinkle this on 
 the tops, add pepper and salt to taste, 
 and place in a medium hot oven to bake 
 for twenty minutes. Serve and eat 
 through the meal. 
 
 No. 2. 
 
 Take a large loaf of bread and cut the 
 top off lengthwise, remove the inside 
 and fill with the following: Chop fine 
 
 1 medium sized onion, 1 medium sized 
 egg plant, 3 tomatoes, 3 green peppers, 
 
 2 heads of celery, 2 cloves of minced 
 garlic and % lb. of New York cream 
 
46 THERAPEUTIC DIETETICS 
 
 cheese ; mix with 1 pint of cracker dust 
 (or bread crumbs), salt and pepper to 
 taste ; moisten with 2 pints of milk, mix 
 well together, then fill the loaf ; place 2 
 tablespoons of butter on the top and re- 
 place the top of the loaf, put the loaf in 
 a baking pan and place the residue of 
 the stuffing around the loaf, with a little 
 water and butter ; place in a rather hot 
 oven and bake for one hour. 
 
 No. 3. 
 
 Take a medium sized hard-shell 
 squash, remove the pips and the lining 
 and fill in with the following : Take l 1 /^ 
 pints of bread crumbs and beat into 
 them 4 eggs and % pint of cream and 
 y$ lb. of butter; chop fine 2 heads of 
 celery, 2 onions, 2 green peppers, 2 car- 
 rots, 2 turnips, y 2 lb. of mushrooms and 
 1 cup of water ; mix these well together 
 and fill both halves of the squash ; place 
 
THERAPEUTIC DIETETICS 47 
 
 in a large baking pan in which has been 
 placed a little water and a tablespoon 
 of butter, to baste the squash while cook- 
 ing. 
 
 No. 4. 
 
 Take and peel 1 Ib. of mushrooms, 
 slice 2 large onions, 3 large green pep- 
 pers, 2 heads of celery and 4 large toma- 
 toes ; place these layer upon layer in an 
 agate baking pan, adding a little 
 chopped parsley, paprika and salt, place 
 a little cream and butter between the 
 layers ; fill the pan nearly full and then 
 cover with 1 cup of grated cheese and 1 
 cup of water; place in the oven and 
 bake for V/ 2 hours. 
 
 No. 5, BAKED BEANS. 
 
 Soak for 12 hours 1 Ib. of red beans, 
 chop 1/2 Ib. of mushrooms, 2 onions, 2 
 heads of celery, 1 very small head of 
 
48 THERAPEUTIC DIETETICS 
 
 cabbage, 1 bunch of parsley, 6 seeded 
 dried prunes and a pinch each of thyme 
 and marjoram, 1 teaspoon of paprika, 
 3 tablespoons of Japanese sauce, 14 Ib. 
 of butter, 14 pint tomato ketchup, 1-3 of 
 a pint of cream and 1 tablespoon of mo- 
 lasses; mix well together and place in 
 the bean pot, pouring in sufficient water 
 to cover the beans, and let bake for 6 
 hours. 
 
 No. 6. 
 
 Soak over night 1 Ib. of white navy 
 beans. Take and chop fine % Ib. of 
 California black olives, 2 heads of cel- 
 ery, 2 onions, 4 tomatoes, 3 green pep- 
 pers, 1 oz. of seeded raisins, 1 bunch of 
 parsley and 4 carrots ; mix well together 
 and place in the bean pot, with 14 Ib. of 
 butter, % pint of cream and 3 table- 
 spoons of Japanese sauce; fill the pot 
 
THERAPEUTIC DIETBTICS 49 
 
 with sufficient water to cover the beans, 
 and bake slowly for six hours. 
 
 No. 7. 
 
 Soak over night 1 Ib. of red beans, 
 chop 1 Ib. of mushrooms, 1 Ib. tomatoes, 
 1 Ib. onions, % Ib. of celery, 1 bunch of 
 parsley, mix well together with 14 Ib. 
 of butter, then place in a bean pot in 
 the following manner : Place a layer of 
 beans and then a thin layer of freshly 
 grated cocoanut, then another layer of 
 the beans, etc., until the pot is nearly 
 full, then pour over it sufficient to cover, 
 water, in which has been mixed 3 table- 
 spoons of Japanese sauce, and place in 
 the oven and bake for 6 hours. 
 
 No. 8. 
 
 Take % Ib. of mushrooms and place 
 in the skillet with 2 tablespoons of but- 
 ter ; chop in medium sized pieces, 3 to- 
 matoes, 3 green peppers, a bunch of 
 
SO THERAPEUTIC DIETETICS 
 
 finely minced parsley and 3 onions ; fry 
 till well done, then empty the contents 
 of a can of Fenton's kidney beans and 
 mix well together; add 1 teaspoon of 
 salt, y 2 teaspoon of paprika, % pint of 
 cream and a pinch of marjoram and 
 thyme; let them stew for fifteen min- 
 utes, and serve. 
 
 Note. This makes an excellent 
 luncheon dish, and goes well with baked 
 tomato salad, new potatoes and green 
 peas. 
 
 No. 9, SEPTEMBER BEANS. 
 
 Shell 1 quart of ripe beans, slice 3 to- 
 matoes, 2 cucumbers, 3 onions, 2 fine- 
 minced cloves of garlic, 3 green pep- 
 pers and a pinch each of black pepper 
 and salt, 1 tablespoon of butter, 1 small 
 bunch of parsley; to this add 2 quarts 
 of water and y 2 pint of cream; bring 
 
THERAPEUTIC DIETETICS 51 
 
 to a boil ; then let stand and simmer for 
 two hours. Serve. 
 
 No. 10, MUSHROOMS (My Favorite). 
 
 Take and peel y 2 Ib. of fresh mush- 
 rooms, place these in a skillet in which 
 has been put 2 tablespoons of butter, 
 add to this 3 sliced tomatoes, 3 onions, 
 2 fine-minced cloves of garlic, 1 medium 
 bunch of minced parsley, a pinch of 
 black pepper, salt, thyme, marjoram, y 2 
 pint of cream and 1 pint of water; let 
 stew for 11/2 hours and serve with rice. 
 
 REMARKS ON ROASTS. 
 
 The roasts should always be served 
 with a menu consisting of something af- 
 ter the following: Soup, potatoes or 
 rice, fresh beans, baked tomatoes, green 
 peas or corn, artichokes, sekale or as- 
 paragus, a good salad, fried nuts, fruit, 
 jelly and olives. 
 
52 THERAPEUTIC DIETETICS 
 
 Savory Omelets 
 
 No. 1, JAPANESE OMELET. 
 
 Chop fine 1 medium sized cucumber, 2 
 green peppers, 1 head of celery, 2 toma- 
 toes, 2 onions, 1 bunch of parsley, 1 
 pinch each of thyme and marjoram; 
 place this in a spider with 1 tablespoon 
 of butter, 2 cups of water, and cook for 
 twenty minutes. Then break into a 
 bowl 6 eggs, add to them y 2 pint of 
 cream and 3 tablespoons of Japanese 
 sauce; stir well together and cook for 
 twenty minutes longer. Serve with rice. 
 This makes an excellent breakfast dish. 
 OMELET No. 2. 
 
 Slice and fry well 2 tomatoes, 2 on- 
 ions, 3 green peppers in 2 tablespoons 
 of butter. Break and beat in % pint of 
 cream, 6 eggs with % teaspoon of pa- 
 prika, 1/2 teaspoon of salt, and a pinch 
 
THERAPEUTIC DIETETICS 53 
 
 each of thyme and marjoram; mix well 
 together and cook for fifteen minutes. 
 Serve with rice or baked potatoes. 
 
 No. 3. 
 
 Take and mince fine 2 onions, 1 bunch 
 of parsley and 2 tomatoes ; fry these in 
 butter till well browned, then add 1 cup 
 of chili pulp, y 2 teaspoon of salt, 2 ta- 
 blespoons of Japanese sauce, % pint of 
 cream; scramble into this 6 eggs; cook 
 for a further ten minutes. Serve with 
 rice or pearl barley. 
 
 No. 4. 
 
 Crack and mince fine 1 clove of garlic, 
 1 bunch of parsley, 2 sliced tomatoes, 2 
 green peppers or y 2 cup of red chili 
 pulp, and fry in butter for fifteen min- 
 utes; then drop into the skillet 6 eggs, 
 taking care not to break the yolks ; cook 
 this for two minutes ; then add 1 pinch 
 
54 THERAPEUTIC DIETETICS 
 
 each of salt, thyme, marjoram, and then 
 cover the contents with thin layers of 
 New York cheese; place the lid on the 
 skillet and further cook till the cheese 
 has melted. Serve on dry toast or with 
 rice. 
 
 No. 5, SCRAMBLED EGGS. 
 
 Take 1 tablespoon of Japanese sauce 
 and 1 pinch each of thyme and mar- 
 joram, mint and cayenne pepper; place 
 in a skillet with 1 tablespoon of butter, 
 1 fine-minced clove of garlic and % pint 
 of cream ; mix well together, then break 
 in and scramble 4 eggs; cook for ten 
 minutes. Serve with rice or baked po- 
 tatoes. 
 
 No. 6. 
 
 Take and mince 3 onions, 1 small 
 bunch of parsley, 2 sweet apples and a 
 pinch each of thyme, marjoram, sage 
 
THERAPEUTIC DIETETICS 55 
 
 and cayenne ; to this add 2 tablespoons of 
 Japanese sauce, 14 pint of cream, 1 pint 
 of bouillon stock, 14 P m ^ f re( i cn ^i 
 pulp; mix this well together and bring 
 to a boil, then break into it 6 eggs and 
 stir well ; cook for a further 15 minutes. 
 Serve with rice or pearl barley. 
 
 No. 7, CHESTNUT OMELET. 
 
 Take and boil 1 Ib. of chestnuts, then 
 remove their skins, press the meats 
 through a potato masher; place this in 
 the center of an entree dish, then around 
 it place mashed potato in which has 
 been rubbed the following: 2 table- 
 spoons of minced parsley, 1 level tea- 
 spoon each of salt, paprika, 1 tablespoon 
 of butter, 2 tablespoons of Mango chut- 
 ney, and 6 finely minced hard-boiled 
 eggs. Serve with black olives and rice. 
 
56 THERAPEUTIC DIETETICS 
 
 Cheese Dishes 
 
 No. 1. 
 
 Take 1 cup of chili pulp and place in 
 a skillet with 1 tablespoon of butter, y 2 
 teaspoon of celery seeds, 3 tablespoons 
 of tomato ketchup, 1 tablespoon of Jap- 
 anese sauce, and a pinch each of thyme, 
 marjoram, 1 finely minced clove of gar- 
 lic and a bunch of parsley chopped fine ; 
 fry all together for 15 minutes; then 
 melt into the skillet % Ib. of New York 
 cream cheese, stir well and cook for a 
 further 5 minutes. Serve on toast. Salt 
 to taste. 
 
 No. 2. 
 
 Take 2 onions, 2 tomatoes, 2 green 
 peppers, 1 finely minced clove of garlic, 
 a pinch each of thyme, marjoram and 
 mint, with a bunch of finely chopped 
 
THERAPEUTIC DIETETICS 57 
 
 parsley ; fry till brown, then add *4 pint 
 of cream, y% Ib. of sliced New York 
 cream cheese, 1 tablespoon of Bengal 
 chutney ; salt to taste ; mix well and cook 
 for a further 5 minutes. Serve on 
 salted crackers. 
 
 No. 3. 
 
 Take 1 cup of chili pulp and a cup 
 each of chopped onion, green peppers 
 and cucumbers; 'place in a skillet with 
 1 tablespoon of butter and fry till 
 brown; then add 14 pint of cream and 
 4 eggs ; beat all together, then add % Ib. 
 of finely sliced New York cream cheese 
 and 1 teaspoon of salt; cook for a fur- 
 ther 10 minutes, then spread on dry 
 toast and sprinkle with tomato ketchup 
 and a squeeze of lemon juice. Serve 
 with black olives. 
 
58 THERAPEUTIC DIETETICS 
 
 No. 4. 
 
 Crack and mince fine 1 clove of garlic, 
 1 tablespoon of French capers, % dozen 
 of stoned black olives, 1 small onion; 
 add to this a pinch each of marjoram, 
 sage, thyme and mint, 1 tablespoon of 
 Japanese sauce, 1 dessertspoon of cel- 
 ery salt, 1 cup of chili pulp, 1 dessert- 
 spoon of salt, 1 Ib. of unsalted butter 
 and 1 Ib. of New York cream cheese; 
 place the mixture in a mortar and thor- 
 oughly pound together until it is smooth 
 and has the consistency of soft butter; 
 let it stand for two hours in a cool place, 
 then spread it on thin bread and butter. 
 By placing it in air-tight jars it will 
 keep for a long time. 
 
 No. 5. 
 
 Chop fine 1 onion, 1 green pepper, 1 
 head of celery, 1 small cucumber, 1 ta- 
 blespoon of French capers, 2 table- 
 
THERAPEUTIC DIETETICS 59 
 
 spoons of English pickled walnuts, 2 
 tomatoes, 1 clove of minced garlic, 1 
 apple, 1 tablespoon of Bengal chutney ; 
 rub this until smooth, then add to the 
 mixture y 2 lb. of coarse-grated cheese 
 and dress with salt, paprika, olive oil, 
 Taragon vinegar and lemon juice. 
 Serve on lettuce leaves or crackers. 
 
 No. 6. 
 
 Chop rather fine 2 cold boiled pota- 
 toes, 2 hard-boiled eggs, 1 onion, 2 to- 
 matoes, 1 tablespoon of French capers, 
 1 pint of stringed beans, 1 lb. of cold 
 asparagus, y 2 lb. of grated New York 
 cream cheese, 2 green peppers, 2 heads 
 of celery, 2 heads of lettuce, 2 heads of 
 endive; place this in a bowl and dress 
 with 1 tablespoon of Taragon vinegar, 
 juice of 1 lemon, salt, paprika and olive 
 oil. 
 
60 THERAPEUTIC DIETETICS 
 
 No. 7, CHILI CHEESE. 
 
 Take 1 pint of chili pulp, 1 tablespoon 
 of Japanese sauce, 2 finely minced 
 cloves of garlic, 1 tablespoon of minced 
 parsley and a pinch each of thyme, mar- 
 joram and sage and % teaspoon of cel- 
 ery seeds; fry this in 2 tablespoons of 
 butter for 10 minutes, then add % lb. 
 of New York cream cheese ; stir well till 
 the cheese is melted. Serve on hot dry 
 toast. 
 
THERAPEUTIC DIETETICS 61 
 
 Egg-Plant 
 
 STEWED EGG-PLANT. 
 No. 1. 
 
 Take a medium sized egg-plant, pare 
 off the skin and cut in slices about % 
 of an inch in thickness, then place a skil- 
 let on a hot fire with 2 tablespoons of 
 butter; into this drop 2 finely minced 
 cloves of garlic, and fry until brown; 
 then put in the egg-plant and fry on 
 both sides till it is brown and tender, 
 and place this in a dish on one side. 
 Take a stew-pan, put in the same 2 ta- 
 blespoons of butter, y 2 teaspoon of pa- 
 prika, 1/2 teaspoon of thyme and mar- 
 joram, 1 bunch of finely minced parsley, 
 14 teaspoon of black pepper, 2 table- 
 spoons of Japanese sauce, iy 2 pints of 
 soup stock and !/4 pint of cream ; mix 
 well together and boil for 5 minutes; 
 
62 THERAPEUTIC DIETETICS 
 
 then place in the dressing the fried 
 sliced egg-plant and cook for a further 
 15 minutes; then drop carefully into 
 the skillet, so as not to break the yolks, 
 6 eggs, and cook for a further 5 min- 
 utes. The dish is then ready and should 
 be served with rice, baked tomatoes, 
 green peas, new potatoes and salad. 
 
 CURRIED EGG-PLANT. 
 No. 2. 
 
 Crack and mince fine 2 cloves of gar- 
 lic and fry in 3 tablespoons of butter 
 until quite brown, then add 2 dessert- 
 spoons of curry powder, a pinch each of 
 marjoram, thyme and celery seeds, 1 
 finely chopped bunch of parsley; mix 
 well together and fry for 10 minutes; 
 pour into this 1% pints of soup stock, 
 14 pint of cream, 2 tablespoons of Jap- 
 anese sauce, and bring it all to a boil; 
 
THERAPEUTIC DIETETICS 63 
 
 then put in the slices of egg-plant that 
 have been fried in butter until brown, 
 in another skillet, and cook slowly for 
 40 minutes. Serve with rice, olives, 
 fried almonds, salad, baked squash, 
 green beans and Major Grey's chutney. 
 Fry the egg-plant in the same way as 
 in recipe No. 1. 
 
 ANOTHER WAY OF CURRYING EGG- 
 PLANT. 
 
 No. 3. 
 
 Take a nice large egg-plant, pare and 
 slice in slices % of an inch thick. Fry 
 brown in butter in a large spider (it 
 takes considerable butter; keep adding 
 as you need it) , and put on a plate and 
 set to one side. Place another lump of 
 butter in the spider, and fry a clove of 
 garlic which has been minced very fine ; 
 fry brown, then into the same spider 
 put 1 tablespoon full of curry powder 
 
64 THERAPEUTIC DIETETICS 
 
 and slightly scorch; let the spider cool 
 off, then put in a pinch of salt, thyme, 
 marjoram, 1 small bunch of minced 
 parsley, 2 tablespoons of Japanese 
 sauce, and y 2 pint of cream and y> cup 
 of water ; mix all together and bring to 
 a boil. Then lay your egg-plant in 
 gently, being careful not to break the 
 slices, cover the spider over and cook 
 1/2 hour. Serve with rice, Stilton cheese, 
 red-currant jelly and black olives. 
 
 BAKED EGG-PLANT. 
 
 No. 4. 
 
 Place in a baking pan 2 cups of water, 
 y$ lb. of butter, 1 finely minced clove of 
 garlic (or two medium onions), 1 bunch 
 of parsley, 2 heads of celery, 2 green 
 peppers, 1 sliced apple, 4 sliced toma- 
 toes and y 2 lb. of mushrooms; chop 
 rather fine, then slice a large egg-plant 
 in % of an inch slices and lay in the 
 
THERAPEUTIC DIETETICS 65 
 
 bottom of the pan ; cover with the dress- 
 ing, pour over this % pint of cream in 
 which has been mixed 2 tablespoons of 
 Japanese sauce and % teaspoon of pa- 
 prika; place in the oven and bake for 
 1 hour. Serve with bouillon soup, plain 
 salad, asparagus, green peas and pota- 
 toes. 
 
66 THERAPEUTIC DIETETICS 
 
 Kush-Kush 
 
 No. 1. 
 
 Take and wash well 1 Ib. of pearl bar- 
 ley and place it with 3 quarts of water 
 in a stew-pan; then chop rather fine 1 
 head of cabbage, 2 heads of celery, 3 on- 
 ions, 2 green peppers, 3 tomatoes, 3 tur- 
 nips, 4 carrots, 1 bunch of parsley, 2 cu- 
 cumbers, 1 cup of ground English wal- 
 nuts, y Ib. of butter, 1 teaspoon of 
 paprika and 1 of salt ; mix well together, 
 cover the vessel, place in the oven and 
 bake for 5 hours. Serve with grated 
 cheese, black olives and salad, with mint 
 tea. 
 
 No. 2. 
 
 Take and wash well 1 Ib. of pearl bar- 
 ley and place in a stew-pan with 2 quarts 
 of water; add 2 Ibs. of peeled Jerusa- 
 lem artichokes, 1 cup of chili pulp, 1 
 
V OF 
 
 OF 
 
 THERAPEUTIC DIETETICS 67 
 
 medium sized cabbage chopped fine, 1 
 small egg-plant cut up into 1-inch cubes, 
 2 heads of celery minced, and a pinch 
 each of marjoram and thyme, 3 minced 
 onions, 3 ounces of stoned dates, 2 
 ounces dried figs, 1 cup of freshly grated 
 cocoanut, 1 dessertspoon of Bengal 
 chutney; mix well and place in a bean 
 pot, cook in oven for 5 hours. 
 
68 THERAPEUTIC DIETETICS 
 
 Macaroni 
 
 No. 1. 
 
 Place in three quarts of water the fol- 
 lowing ingredients : 1 pinch of Spanish 
 saffron, 1 level teaspoon of mint, thyme, 
 marjoram, paprika, 1 finely minced 
 clove of garlic, 1 bunch of minced pars- 
 ley, % lb. of dried mushrooms, 1 table- 
 spoon of butter and 1 dessertspoon of 
 salt. Bring all to a rapid boil, and add 
 1/2 lb. of Italian macaroni or spaghetti ; 
 cook for 1 hour, then drain off and dress 
 with the following dressing : 14 pint of 
 cream, 1 tablespoon of butter, y 2 pint 
 of grated Casacaballa cheese, 4 table- 
 spoons of tomato ketchup ; mix well and 
 bring to a boil and serve. This may al- 
 so be placed, after dressing, in the oven 
 for 20 minutes. It is excellent either 
 way. 
 
THERAPEUTIC DIETETICS 69 
 
 Another way to serve this recipe is to 
 prepare the macaroni as per recipe, then 
 place it in the oven for 30 minutes ; take 
 it out and dress as follows : Take 1 des- 
 sertspoon of corn starch and dissolve it 
 in 1 cup of water and 1 cup of cream, 
 rub smooth and bring to a boil, then add 
 2 finely minced hard-boiled eggs, 1 cup 
 of chili pulp and 1 tablespoon of minced 
 French capers and parsley; mix all to- 
 gether, bring to a boil, and pour over 
 the macaroni. 
 
 No. 2. 
 
 Break y 2 Ib. of macaroni into 3-inch 
 pieces; put into a stew-pan of boiling 
 water (about 3 quarts of water), in 
 which has been placed 2 cloves of finely 
 minced garlic and a y% teaspoon each 
 of thyme, marjoram, paprika and 2 ta- 
 blespoons of Japanese sauce; boil all 
 together for 30 minutes, then drain, and 
 
70 THERAPEUTIC DIETETICS 
 
 place in a well-buttered dish layers of 
 grated cheese and fried almonds (or 
 freshly grated cocoanut) ; sprinkle over 
 each layer of macaroni with a teaspoon 
 of butter and 1 dessertspoon of tomato 
 ketchup to each layer. When the dish 
 is nearly full, pour over it % pint of 
 cream and bake for 30 minutes. Serve 
 with baked tomatoes, squash, salad and 
 olives. 
 
 No. 3. 
 
 Put 3 quarts of cold water into a 
 sauce-pan with 1 dessertspoon of salt, 1 
 pinch of Spanish saffron and 1 finely 
 minced clove of garlic and bring to a 
 boil ; then put into it y 2 lb. of macaroni 
 or spaghetti, and let it cook for 30 min- 
 utes ; drain off, then add % lb. of grated 
 cheese, 3 tablespoons of butter, y 2 tea- 
 spoon of paprika, y 2 pint of ground 
 walnuts, y 2 pint of chili pulp, 1 table- 
 
THERAPEUTIC DIETETICS 71 
 
 spoon of minced parsley, and a pinch 
 each of thyme and marjoram ; smother 
 over a slow fire for 15 minutes. 
 
 Note. A pinch of Spanish saffron 
 should always be cooked with macaroni. 
 Get the imported saffron ; the domestic 
 is useless for cooking purposes. 
 
72 THERAPEUTIC DIETETICS 
 
 Therapeutic Breads 
 
 The grain breads form one of the 
 most valuable forces in the science of 
 therapeutic foods ; in fact, they are the 
 great nutritives of nearly all stomach 
 and intestinal complaints. 
 
 The author does not hold with the 
 popular theory that starches are injur- 
 ious and responsible for a great many 
 diseases, only where the grains have 
 been treated so that it is pure starch 
 when it should be flour. This means 
 that nature has been robbed of all the 
 digestive measures and safeguards that 
 she, in her wisdom, has provided to meet 
 the requirements of functional de- 
 mands. 
 
 Again, it is the author's belief that all 
 grains which are milled for bread pur- 
 poses should be milled by the slow mill- 
 
THERAPEUTIC DIETETICS 73 
 
 ing process, for when the grains are be- 
 ing converted into flour by the rapid 
 milling process, the heat generated in 
 the process causes a chemical change to 
 take place in the flour, through the es- 
 caping of the natural volatile! oils and 
 vital principles which pass off in a gas- 
 eous form, and thus greatly depreciates 
 the chemical values of the flour. Nature 
 has provided everything sufficient unto 
 our needs, therefore it is not wise to cast 
 aside that which she has abundantly 
 supplied. Without starch to neutralize 
 the acids and alcoloids, and to help com- 
 bine the fecal waste matter for peristal- 
 tic action, the bowels would collapse for 
 want of bulk or waste material, hence 
 the impossibility of concentrated foods 
 ever becoming a valuable staple in diet- 
 etic economics. 
 
74 THERAPEUTIC DIETETICS 
 
 So long as we have the physiological 
 organs that we have in our present state 
 of physiological evolution, bulk is a ne- 
 cessity. A small quantity of oats is a 
 good thing for a horse, but all oats and 
 no hay would soon kill the horse. 
 
 The same would prove true if w*e erad- 
 icated starch entirely from our foods. 
 We would all soon be suffering from 
 acute saline poisoning. Nature has sup- 
 plied variety, because in variety we find 
 the antidote to all restrictions. Variety 
 is necessary to maintain development. 
 If it were not so, it would not be here. 
 
 Again, in regard to salt : Many hold 
 that salt is very injurious and has no 
 dietetic value ; yet salt is the great gal- 
 vanic principle, and without galvanism 
 there could be no such thing as electric- 
 ity, or inter-electrics, and without this 
 trinity of subtle elements there could be 
 
THERAPEUTIC DIETETICS 75 
 
 no such thing as life. Salts, acids and 
 alcoloids are called the vital trinity, and 
 to dismiss them from our diet would 
 mean that digestion and assimilation 
 would be impossible ; for by their action 
 upon the foods, during the process of 
 digestion, the separating of the differ- 
 ent elements is accomplished, which al- 
 lows of their neutralization, organic se- 
 cretion and bodily recuperation. 
 
 Again, some question the merits of 
 baking powders, declaring they are un- 
 wholesome, yet if they stop to think, one 
 apple, an orange, or in fact any acid 
 fruit eaten during the meal in which Is 
 used bread prepared from baking pow- 
 der, would be ample to neutralize the ef- 
 fect of the baking powder. Remember, 
 all things are poisons if used to excess, 
 or continuously. We can make a change 
 in bread raising by substituting yeast 
 
76 THERAPEUTIC DIETETICS 
 
 for baking powder, and by this you pre- 
 vent any ill consequences that could pos- 
 sibly arise from bread eating. 
 
 The object of these therapeutic bread 
 recipes is to meet certain stomach and 
 intestinal conditions, and are so com- 
 bined that the baking powder therein 
 used can have no injurious effects what- 
 ever. 
 
 Every house should be provided with 
 an F. No. 4 Quaker City Health Food 
 Mill, which can be obtained from 1023 
 Foulkrod street, Frankfort, Phil. These 
 mills are the best yet devised, being able 
 to grind, or, more properly speaking, 
 crush and roll, all kinds of fruits, grains 
 and other products, perfectly. 
 
 No. l. 
 
 Grind in a Quaker Mill sufficient 
 whole wheat to make 1 quart of whole 
 wheat flour; grind medium coarse; to 
 
THERAPEUTIC DIETETICS 77 
 
 this add % pi n ^ ^ a good white flour, 
 mix together, and then add a teaspoon 
 of salt, a dessertspoon of baking pow- 
 der and a dessertspoon of granulated su- 
 gar ; stir these well together, then add 4 
 tablespoons of olive oil and 1 quart of 
 milk; knead thoroughly, place on a 
 board or table and roll out until it is % 
 of an inch thick, cut in strips or bis- 
 cuits, and bake in a medium hot oven 
 from 20 to 25 minutes. Eat for break- 
 fast or dinner. 
 
 Mint tea, as per recipe No. 1, should 
 be drank during the meal. This bread 
 will be of great value where there is a 
 disposition towards sluggish digestion. 
 
 No. 2. 
 
 Grind in a Quaker Mill sufficient 
 wheat to make 1 quart of flour, suffi- 
 cient white oats to make 1 pint of oat 
 
78 THERAPEUTIC DIETETICS 
 
 flour, and % pint of good white flour; 
 grind the oats and wheat medium 
 coarse, mix these together, and then add 
 a teaspoon of salt, a dessertspoon of 
 baking powder and a tablespoon of su- 
 gar ; mix all these together and then add 
 4 tablespoons of olive oil and 1 quart 
 of milk ; mix and roll according to rec- 
 ipe No. 1, and bake for 25 minutes. This 
 bread should be eaten at lunch and will 
 be found of great value in mild cases of 
 constipation. A good cup of Ceylon tea 
 or hot water during the meal in which 
 it is eaten will prove beneficial. 
 
 No. 3. 
 
 Place in a Quaker Mill sufficient 
 wheat to make 1 quart of flour, oats suf- 
 ficient to make 1 pint of oat flour, and 
 barley sufficient to make the same quan- 
 tity ; mix these three together, then add 
 a teaspoon of salt, iy 2 dessertspoons of 
 
THERAPEUTIC DIETETICS 79 
 
 baking powder; stir well together, and 
 then add 5 tablespoons of olive oil and 
 1% quarts of milk or water. Eoll into 
 biscuit form and bake slowly in a me- 
 dium hot oven for 30 minutes. 
 
 Note. This bread will be found of 
 great merit in all cases of sluggish liver 
 and chronic constipation. 
 
 No. 4. 
 
 Place in a Quaker Mill sufficient 
 wheat to make 1 quart of white flour, 
 oats to make 1 pint of oat flour, barley 
 to make 1 pint of barley flour, and rye 
 to make the same amount. Grind these 
 coarse, mix well, and then add a tea- 
 spoon of salt, 11/2 dessertspoons of bak- 
 ing powder and a tablespoon of sugar ; 
 mix these well together, then add 5 ta- 
 blespoons of olive oil and 1% quarts of 
 milk or water. Roll about 1 inch thick 
 and bake in a medium oven for 35 min- 
 utes. 
 
80 THERAPEUTIC DIETETICS 
 
 To obtain the best results from these 
 breads, the meal should consist largely 
 of vegetable soups, raw salads, vegeta- 
 bles and raw and stewed fruits, with 
 hot tea or hot water, and never more 
 than two meals per day. 
 
THERAPEUTIC DIETETICS 81 
 
 Milk Substitutes 
 
 In therapeutic dietetics a substitute 
 for milk becomes an urgent necessity in 
 a great many cases. A milk diet is often 
 not only injurious, but positively harm- 
 ful, and actually feeds the disease from 
 which the patient is a sufferer. Milk, 
 where the digestion is weak, cannot be 
 digested ; it simply passes into the con- 
 sistency iof cjieese, which packs the in- 
 testinal track and thus corrodes the en- 
 tire system instead of nourishing the 
 body. 
 
 In tuberculous cases, where the popu- 
 lar milk diet treatment is so generally 
 prescribed, the patient reaches a state 
 where milk becomes nauseating. To 
 force a person to partake of nourish- 
 ment under such mental repulsion is 
 nothing short of criminal, for the food 
 
82 THERAPEUTIC DIETETICS 
 
 partakes of the character of our 
 thoughts, and hence adds insult to in- 
 jury when the patients are forced to eat 
 what is an actual abhorrence to them. 
 
 In milk substitutes, not only is this 
 entirely removed, but we are able to 
 give unlimited variety to substitutions 
 that are the most highly nutritious, var- 
 ied in taste and easy of preparation, be- 
 sides all being hygienic and non-fer- 
 mentable. 
 
 From a dietetic standpoint, these 
 facts must be appreciated, as in sickness 
 the sameness of taste in the foods be- 
 comes a burden to the patient. 
 
 No. 1. 
 
 Take 3 tablespoons of Chinese rice 
 and place in 2 quarts of water; to this 
 add 2 ounces of finely ground walnuts. 
 Allow this to boil slowly for 3 hours; 
 strain out, then add 1 tablespoonful of 
 
THERAPEUTIC DIETETICS 83 
 
 honey and the juice of y% a lemon. Mix 
 these well and serve, either hot or cold, 
 half an hour before any meal, or one 
 wineglass every hour, if necessary, 
 where no other meals are taken. 
 
 No. 2. 
 
 Take 3 tablespoons of pearl barley 
 and add to this 2 ounces of ground pe- 
 cans. Place these in 2 quarts of water 
 and boil slowly for 3 hours ; strain out 
 and add 2 tablespoons of honey and 2 
 ounces of pineapple juice. This can be 
 used in the same quantity as No. 1. 
 
 No. 3. 
 
 Take 4 tablespoons of crushed oats 
 and 2 ounces of freshly ground al- 
 monds ; place these in 2 quarts of water 
 and boil slowly for 3 hours ; strain out, 
 then add 1 tablespoon of honey and the 
 juice of 1 apple. This will be found 
 
84 THERAPEUTIC DIETETICS 
 
 very refreshing and sustaining after 
 any period of excessive heat or exertion. 
 
 No. 4. 
 
 Take 4 tablespoons of whole wheat 
 and 2 ounces of ground chestnuts, place 
 in 2 quarts of water and cook very 
 slowly for 2y 2 hours; strain out, then 
 add 2 tablespoons of honey and 4 ounces 
 of fig juice. 
 
 Pig juice is obtained in the following 
 way : Take 1 pound of dried figs, chop 
 fine, place in 1 quart of water, cook very 
 slowly for 1 hour, then strain through 
 a cloth and use according to the above 
 directions. 
 
 No. 5. 
 
 Take 4 tablespoons of rye, 1 ounce of 
 ground walnuts, 1 ounce of ground pe- 
 cans and 1 ounce of ground almonds; 
 place these in 2% quarts of water and 
 
THERAPEUTIC DIETETICS 85 
 
 let cook very slowly for 2 hours, then 
 strain out and add % pint of prune 
 juice, the latter being prepared the same 
 as the figs in formula No. 4. 
 
 No. 6. 
 
 Take 3 tablespoons of rice, 2 of bar- 
 ley, 2 of oats, 2 of wheat and 1 of rye ; 
 to" this add 1 ounce each of ground wal- 
 nuts, pecans, almonds and chestnuts. 
 Place in 3 quarts of water and cook 
 slowly for 1% hours; strain out and 
 then add the juice of % a lemon and 3 
 tablespoons of honey. 
 
 Should these quantities be more than 
 necessary, it is a simple matter to divide 
 them by half, or even less if desirable. 
 The object of this is to insure freshness 
 of the preparation, which preparation 
 will keep in a cool room for at least 48 
 hours, without change, though the au- 
 thor advises that where these food pro- 
 
86 THERAPEUTIC DIETETICS 
 
 ducts are for invalids they should have 
 them prepared every day so as to obtain 
 the greatest amount of vital nutrition 
 possible. 
 
 The author, in presenting these form- 
 ula to the public, wishes to say that he 
 has given them wide practice for many 
 years, and has found that they never 
 produce distress in any cases when 
 taken by themselves, and it is his advice 
 that where people are in such weakened 
 condition that they can only eat such 
 kinds of food, it would be wise for them 
 to forego all others, living entirely up- 
 on these substitutes until sufficient 
 strength has returned to demand a fur- 
 ther increase of diet. 
 
 The food products here set forth, with 
 their several combinations, in these rec- 
 ipes, give the highest possible amount of 
 nutrition, and yet call for the least pos- 
 
THERAPEUTIC DIETETICS 87 
 
 sible effort in digestion. They are tasty, 
 clean, wholesome, and easy of prepara- 
 tion, and their dietetic values beyond es- 
 timate. 
 
 After children have been weaned, a 
 wineglass of any of these substitutes 
 will be found most beneficial two or 
 three times a day, with a little fruit 
 juice and salad between times. 
 
 During the heat of summer these 
 preparations are most beneficial, being 
 cooling, nourishing and very refreshing. 
 A wineglass taken y 2 hour before meals 
 will remove the sense of collapsible fa- 
 tigue which is so often experienced dur- 
 ing the heat of summer, and in this way 
 they greatly help digestion. 
 
 In all cases of sickness, convalescence, 
 and for nursing mothers, they will be 
 found invaluable. 
 
THERAPEUTIC DIETETICS 
 
 Curry 
 
 CURRIED EGGS No. 1. 
 
 Put 1 tablespoon of butter into a spi- 
 der. Crack and mince fine 1 clove of 
 garlic and fry until brown. Chop 4 
 green peppers, 1 bunch of parsley and 
 1 cucumber; mix all together and fry 
 for 20 minutes. Then take another spi- 
 der, place in it 1 tablespoon of butter, 
 and, when melted, rub into it 1 table- 
 spoon of curry powder, and scorch 
 slightly. (This is one of the secrets of 
 making curry; scorch the powder, but 
 do not burn it.) Add to this y 2 pint of 
 cream, y 2 cup of water and y 2 teaspoon 
 of salt, then empty the contents of spi- 
 der No. 1 into spider No. 2. Bring this 
 to a boil and drop into it 6 eggs, being 
 careful not to break the yolks. Place 
 lid upon the spider and cook for y 2 
 
THERAPEUTIC DIETETICS 89 
 
 hour. Serve with rice, olives, guava 
 jelly and Major Grey's chutney. 
 
 CURRIED EGGS No. 2. 
 
 Crack and mince fine 2 cloves of gar- 
 lic, and fry in 2 tablespoons of butter 
 till brown, then add 1 tablespoon of 
 curry powder, a pinch each of marjoram 
 and thyme, 1 bunch of finely minced 
 parsley ; mix and fry well for 3 minutes. 
 Add 1 pint of clear soup stock, 2 table- 
 spoons of Japanese sauce, y 2 pint of 
 cream, % of a freshly grated cocoanut, 
 and let simmer for one hour, then drop 
 in six or eight eggs, taking care not to 
 break the yolks ; cook this slowly for 20 
 minutes, and serve with rice, Major 
 Grey's chutney, guava jelly, baked to- 
 matoes, string beans, salad and fried 
 almonds. 
 
90 THERAPEUTIC DIETETICS 
 
 CURRIED MUSHROOMS No. 3. 
 
 Peel and fry 1 Ib. of mushrooms in 3 
 tablespoons of butter in which has been 
 placed 2 finely minced cloves of garlic 
 and a pinch each of mint, sage, thyme, 
 marjoram and 1 tablespoon of curry 
 powder ; fry all together until the mush- 
 rooms are done, then mix 1 tablespoon 
 of corn starch in y 2 pint of cream and 
 pour this over the mushrooms; then 
 drop in 6 eggs, taking care not to break 
 the yolks ; cook together for 15 minutes 
 slowly, and serve with rice, salad, 
 squash, beans and artichokes. 
 
 CURRY POWDER. 
 
 Probably the best procurable in this 
 country are Cross & Blackwell's and 
 Davis & Co. 's ; the former to be had of 
 all grocers and the latter at Hamilton 
 Place, Boston, Mass. 
 
THERAPEUTIC DIETETICS 91 
 
 Salads 
 
 No. 1. 
 
 Take a Canton-ware salad bowl and 
 crack and mince very fine 1 clove of 
 Italian garlic, then take a wooden po- 
 tato masher and rub well the bowl with 
 minced garlic ; then add the leaves of 2 
 lettuces that have been well washed 
 and drained in the following manner : 
 Make a large bag out of cheesecloth and 
 place the lettuce leaves in it. After they 
 have been washed, then take them out of 
 doors and shake the water from the 
 same by circling the bag over and over. 
 This process removes the water; at the 
 same time it adds to the crispness of 
 the lettuce. Then dress with salt, pa- 
 prika, olive oil and lemon juice, and rub 
 the salad around the bowl a few times 
 with a salad spoon and fork. 
 
92 THERAPEUTIC DIETETICS 
 
 Lemon or lime juice should always be 
 used in the place of vinegar. Canton- 
 ware is preferable for salad bowls on 
 account of its rough or raised surface, 
 so the garlic can be well ground to its 
 sides. 
 
 No. 2. 
 
 Take and separate the leaves of 1 let- 
 tuce and 1 endive, wash well and drain 
 through a cheesecloth bag, place in a 
 Canton-ware salad bowl in which has 
 been rubbed 1 clove of finely minced 
 garlic; then put the following into the 
 bowl : 1 cup of cold boiled string beans, 
 3 sliced tomatoes, 2 minced green pep- 
 pers and 1 cucumber, with 3 medium 
 sliced potatoes and % cup of chili pulp ; 
 stir well together and dress with salt, 
 paprika, olive oil and lemon juice, and 
 garnish with 3 sliced hard-boiled eggs. 
 
THERAPEUTIC DIETETICS 93 
 
 Note. Serve your salads through the 
 meal; never make a separate course of 
 them. 
 
 No. 3, SLAW. 
 
 Take and slice very fine 1 small head 
 of summer cabbage and the leaves of 1 
 good sized lettuce, 3 tomatoes, 2 green 
 peppers, 2 cups of cold boiled navy 
 beans, 1 tablespoon of minced parsley, 
 1 tablespoon of dried mustard, 4 table- 
 spoons of minced black olives and 1 ta- 
 blespoon of French capers ; mix well to- 
 gether and dress with salt, cayenne pep- 
 per, olive oil, lemon juice and a few 
 drops of Taragon vinegar. 
 
 No. 4. 
 
 Take and wash well two heads of let- 
 tuce and drain through a cheesecloth 
 bag; then take and mince fine 1 clove 
 of garlic, and rub well the salad bowl 
 
94 THERAPEUTIC DIETETICS 
 
 with the same ; then take and slice 3 to- 
 matoes, 4 cold boiled potatoes, 1 head 
 of celery, 1 good sized apple and a very 
 small head of finely cut cabbage; mix 
 well together and dress with salt, cay- 
 enne pepper, olive oil and lemon juice ; 
 add to this a few drops of Taragon 
 vinegar. 
 
 No. 5. 
 
 Take and slice 4 tomatoes, 4 cold 
 boiled potatoes, 1 small onion, 1 small 
 cucumber, 2 hard-boiled eggs and 1 
 green pepper ; place in a bowl that has 
 been well rubbed with garlic, and dress 
 with cayenne, salt and mayonnaise 
 dressing. 
 
 No. 6. 
 
 Take and wash 2 heads of lettuce, 
 drain through the cheesecloth bag, place 
 in a bowl which has been well rubbed 
 
THERAPEUTIC DIETETICS 95 
 
 with garlic, then cut into slices 12 cold 
 boiled artichokes; sprinkle this over 
 with freshly grated horseradish, 1 table- 
 spoon of minced parsley, 1 of French 
 capers, 1 of Bengal chutney, and dress 
 this with salt, paprika, olive oil and 
 lemon juice. 
 
 No. 7. 
 
 Take and rub well a salad bowl with 
 garlic; into this place 1 quart of plain 
 boiled red beans; mix with them 2 ta- 
 blespoons of minced parsley, 2 table- 
 spoons of minced capers, 2 tablespoons 
 of fresh-made mustard, 2 tablespoons 
 of horseradish, 1 dessertspoon of salt, 
 1 teaspoon of paprika; mix well to- 
 gether, then add 4 sliced tomatoes, 1 
 pint of finely sliced slaw (or the leaves 
 of 1 large lettuce) ; mix well and dress 
 with olive oil, lemon juice and a few 
 drops of Taragon vinegar. 
 
96 THERAPEUTIC DIETETICS 
 
 No. 8. 
 
 Take and rub well a salad bowl with 
 garlic, and put in it the leaves of 1 large 
 lettuce ; slice carefully 4 large tomatoes 
 and place on the lettuce leaves; then 
 take and mince fine 1 tablespoon of 
 capers, 2 tablespoons of Major Grey's 
 chutney, 1 bouquet of parsley, 4 hard- 
 boiled eggs, 12 stoned black olives, and 
 mix with this 1 tablespoon of Japanese 
 sauce, the juice of 1 lemon, y 2 teaspoon 
 of salt, 1/2 teaspoon of cayenne, 4 table- 
 spoons of olive oil; place this dressing 
 with a spoon upon the tomatoes, garnish 
 your dish with cold hard-boiled eggs, 
 and point the dish with mayonnaise 
 dressing. 
 
 No. 9. 
 
 Take and rub well the salad bowl with 
 garlic; put in the leaves of 1 lettuce, 1 
 sliced apple, 1 minced green pepper, 1 
 
THERAPEUTIC DIETETICS 97 
 
 tablespoon of capers, y 2 pint of cracked 
 English walnuts, 2 sliced bananas, 1 
 large sliced peach and 2 large sliced to- 
 matoes; dress with salt, paprika, olive 
 oil, lemon juice, and give a liberal 
 sprinkling of Bengal chutney. 
 
98 THERAPEUTIC DIETETICS 
 
 Vegetables 
 
 Vegetables alone supply the vital 
 force of man. It is the vegetable salts, 
 not the animal salts, that he requires; 
 and all vegetables that grow above the 
 ground form man's natural diet and 
 supply his natural needs. The tuber 
 family should never become a staple 
 article of food. There is no harm in the 
 occasional eating of a potato, but do not 
 make the potato the chief vegetable of 
 the meal. Use rice sixteen times to po- 
 tatoes once. The greatest antiseptics 
 known to our modern world of drugs are 
 those derived from the herbs ; therefore, 
 when herbs are liberally used in the 
 preparation of foods, they form a nat- 
 ural antiseptic for the physiological sys- 
 tem, and also the very food of the psy- 
 chologic being. Color, odor and varie- 
 
THERAPEUTIC DIETETICS 99 
 
 ties are the food principles for the nerv- 
 ous system. The solids go to supply the 
 waste of the body, and the liquids the 
 waste of the mind. 
 
 " Bread is for the body, but colors, 
 odors and perfumes are the food of the 
 soul." 
 
 The secret in cooking vegetables prop- 
 erly is to cook quickly and with only 
 sufficient water to cover them, so that 
 when they are cooked there remains no 
 water in the vessel. This prevents the 
 waste of the vegetable salts, and saves 
 the flavor of the vegetables. Where 
 there is much water used, the virtues of 
 the vegetables are thrown away in the 
 water. One does not draw the tea, cast 
 away the liquid, and eat the leaves; 
 neither should one throw away the vir- 
 tues of other foods derived from infu- 
 sion or cooking. 
 
100 THERAPEUTIC DIETETICS 
 
 Such vegetables as spinach, beet tops, 
 etc., should never be cooked in water, for 
 they contain sufficient moisture to cook 
 themselves. 
 
 Some of the most therapeutic of vege- 
 tables are asparagus, artichokes, cekale, 
 cabbage, Brussels sprouts, savory cab- 
 bage, Scotch kale, summer squash, 
 onions and sweet corn ; in salads, toma- 
 toes, Barde-de-Cabbashon, endive and 
 lettuce. The sweet herbs, such as 
 thyme, marjoram, mint, parsley, savory 
 and celery all of which hold a natural 
 affinity with the other members of the 
 vegetable family are also therapeutic. 
 
 There is a popular tendency to over- 
 cook vegetables. There is no excuse for 
 the practice. A simple rule for the test- 
 ing of the cooking of vegetables is this : 
 When, on inserting a steel fork, it leaves 
 the vegetables freely, they are cooked 
 and ready for eating. 
 
HE 
 
 -R3JTY 
 
 OF 
 
 THERAPEUTIC DIETETICS 101 
 
 Beauty is the food for the eye, taste 
 for the tongue, firmness for the body, 
 and perfume for the soul. 
 
 Make your dishes beautiful with var- 
 ious garnishings. Use freely minced 
 parsley, paprika, a liberal use of butter, 
 a little black pepper, capers, and, where 
 possible, olive oil and lemon juice. 
 
 White dressings are fine when made 
 with a little tomato chutney, chili pulp 
 or Tobasco ground pepper ; this, with a 
 little pinch of finely minced parsley, 
 adds character to the dressing and 
 beauty to the dish. 
 
102 THERAPEUTIC DIETETICS 
 
 Nuts 
 
 FRIED ALMONDS. 
 
 Place in a skillet 4 tablespoons of 
 olive oil and bring it to a smoking heat ; 
 then pour in % of a Ib. of paper-shelled 
 almonds, that have had their shells re- 
 moved, but not blanched ; stir well while 
 cooking, to keep from burning. When 
 the nuts turn to a deep brown color, pour 
 off the oil and sprinkle with salt. No 
 meal is complete without fried almonds ; 
 and they should be eaten through it, and 
 not as a course. 
 
 No. 2. 
 
 Cocoanut can be prepared in the same 
 way as the almonds. Another excellent 
 way to cook cocoanut is to cut in slices 
 and place these slices in the oven till it 
 is brown, then sprinkle with salt, and eat 
 
THERAPEUTIC DIETETICS 103 
 
 through the meal. Brazil nuts are ex- 
 cellent prepared in the same manner. 
 
 The oil in which nuts have been 
 cooked should never be thrown away. It 
 has no equal for frying purposes, and 
 gives everything which is recooked in it 
 a great flavor. 
 
 Never blanch your nuts; it destroys 
 their digestive quality. Chestnuts can 
 be boiled and roasted and used with any 
 roasts, stews or salads. 
 
 Always eat your nuts through your 
 meal. Nature has so ordained that they 
 should be eaten thus. 
 
 Walnuts should be eaten with raisins. 
 They have a taste affinity for each other, 
 and are thus naturally adapted for des- 
 sert purposes. 
 
 Filberts, pecans, black walnuts and 
 hickory nuts, when ground into pastes, 
 are splendid for flavoring purposes. A 
 
104 THERAPEUTIC DIETETICS 
 
 tablespoon of any of them can be used 
 with great advantage in anything from 
 soups to salads. 
 
 CRYSTALLIZED NUTS. 
 
 Take and make a syrup of 1 Ib. of 
 cane sugar to V/ 2 pints of water ; bring 
 to a boil and then drop in the nuts. Re- 
 move them, so that they can dry, then 
 repeat the process until they are heavily 
 covered with the sugar. Cocoanut 
 should be sliced and boiled in the syrup 
 for % hour before being removed from 
 the syrup. The same rule holds good 
 with Brazil nuts. 
 
 DRIED FRUITS. 
 
 Prunes, peaches, sultanas, raisins, 
 currants, pears, apples, apricots, cher- 
 ries, figs and citrons. Our California 
 and Arizona products are now superior 
 to any importations, and, as they are 
 
THERAPEUTIC DIETETICS 105 
 
 fresh and more carefully prepared, 
 preference should be given them when 
 possible. 
 
 CRYSTALLIZED FRUIT AND NUTS. 
 
 Strawberries, pineapples, cherries, 
 pears, figs, apricots, green gages, cocoa- 
 nuts, Brazil nuts, pecans, filberts and 
 almonds. Make a syrup from 8 Ibs. of 
 cane sugar (beet sugar is useless for 
 preserving or crystallizing) to 1 gallon 
 of soft water and 1 dessertspoon of corn 
 starch; bring to a boil (stirring all the 
 time, so that the syrup is smooth), then 
 drop in the fruit, taking care that it is 
 dry ; let it remain a short time, remove 
 and dry; repeat the process till it is 
 heavily coated, then place in a dry, cool 
 place. Nuts are treated in the same 
 manner, only they should be boiled for 
 
106 THERAPEUTIC DIETETICS 
 
 ten minutes in the syrup, taken out, 
 dried, and then redipped until they are 
 coated sufficiently. 
 
 NUTS. 
 
 Cocoanuts, Brazil nuts, walnuts, fil- 
 berts, chestnuts, pecans, hickory, al- 
 monds and peanuts. It is better to buy 
 your nuts in large quantities in the mid- 
 dle of November and place them in a 
 cool, dark and dry cellar. A reliable 
 commission man is the best person to 
 go to for your supply of nuts. 
 
 It is one of the best ingredients for a 
 rapid meal, besides being tasty and nu- 
 tritious. 
 
 JAPANESE BEAN FLOUR. 
 
 Take 14 pint of cream and mix it 
 with 2 tablespoons of the bean flour, 2 
 tablespoons of Japanese sauce, and 
 
THERAPEUTIC DIETETICS 107 
 
 when well mixed add 2 quarts of boiling 
 water, 1 tablespoon of butter ; bring this 
 to a boil and let it cook for ten minutes. 
 It is then ready to serve with black 
 olives and toast. 
 
 It can also be used as a thickening in 
 most anything with good results. 
 
108 THERAPEUTIC DIETETICS 
 
 Syrup 
 
 Simple syrup is made after the fol- 
 lowing manner: Take 8 Ibs. of cane 
 cube sugar and dissolve this in 1 gallon 
 of distilled water; bring this to a boil, 
 let it stand and cool. It is then ready 
 for use. Where one prefers to use syr- 
 ups instead of extracts, the simple rule 
 is a gallon of syrup to % gallon of ex- 
 tract. 
 
 CANE VS. BEET SUGAR. 
 
 In spite of all that is said to the con- 
 trary by those who are interested in the 
 cultivation of the beet root, beet sugar 
 is not as good, and never can be as good 
 as cane sugar. In the first place, beet 
 sugar is useless for preserving or for 
 the making of syrups. Where it is used 
 for such purposes, preservatives must 
 
THERAPEUTIC DIETETICS 109 
 
 be used ; and no preservatives are whole- 
 some. The human stomach is not a 
 laboratory for experimental purposes. 
 
 A simple way to detect beet sugar 
 from cane is to squeeze a lemon on the 
 sugar. If it is beet sugar it will turn 
 peacock blue ; if cane, its color will not 
 be affected. 
 
 Cane sugar has a pronounced crystal, 
 while beet sugar looks like smooth white 
 sand ; a cube of cane sugar is rough and 
 irregular, while beet sugar is smooth 
 and even. These points will lead to the 
 detection of beet sugar when sold for 
 cane. 
 
110 THERAPEUTIC DIETETICS 
 
 Unsalted Butter 
 
 The old saying, "a little is good, but 
 more is better, " expresses the way in 
 which butter is robbed of its tissue- 
 building quality and its flavor by the ex- 
 cessive use of salt. 
 
 Salt does not make tissue, but butter 
 and cheese are great tissue producers. 
 Therefore do not destroy their virtue by 
 over-salting. 
 
 Unsalted butter will keep from 14 to 
 21 days easily in the ice box; and why 
 it should be expected to keep longer and 
 be sold as fresh butter, I, for one, do not 
 understand. Butter should have just 
 one level teaspoon of salt to the pound, 
 and a small one at that. This helps 
 bring out the sweetness of the butter, 
 without changing the character of the 
 butter fats. 
 
THERAPEUTIC DIETETICS 111 
 
 There is nothing more detrimental to 
 health and inducive to catarrhal condi- 
 tions than salt, especially when taken 
 into the system in butter, lard, dripping 
 or white meat fat. Salt thus eaten is 
 condensed into a watery consistency 
 which readily becomes absorbed in the 
 fatted molecules, which molecules when 
 acted upon by the process of digestion 
 and assimilation revert back to the crys- 
 talized formation. These crystals often 
 times are deposited upon a mucus sur- 
 face, which sets up an irritation, such 
 irritation produces inflammation of the 
 tissue, and inflammation is but another 
 word for catarrh. 
 
112 THERAPEUTIC DIETETICS 
 
 Pepper 
 
 Pepper is the only natural stimulant, 
 and from its use no bad effects occur. 
 Compare this with alcohol and other 
 stimulants. Reason measures all, and 
 wisdom guides ; we do not rub a raw sur- 
 face with pepper, any more than we 
 would rub pepper in our eyes. 
 
 First heal the raw places with food 
 antiseptics, then use pepper to quicken 
 dr dilation ; you will then be well, strong 
 and active, with a mind that is clear, 
 firm and self-reliant. 
 
THERAPEUTIC DIETETICS 113 
 
 Desserts 
 
 It will be found that desserts are un- 
 necessary in this system of cooking ; but 
 where there is a desire for a little sweet 
 or pie or pudding, have them at the 
 lightest meal. 
 
 A good fruit pie can hurt no one ; but 
 to live on pie, as the principal article of 
 diet, will kill the hardiest. 
 
114 THERAPEUTIC DIETETICS 
 
 Red Chili 
 
 The red chili pulp is prepared after 
 the following manner: Take % Ik. ^ 
 Mexican chili or Italian pepperoni ; cut 
 the wrong end off and place the pod in a 
 large vessel of cold salt and water ; cook 
 for 40 minutes over a quick fire, then 
 strain off the water and throw the pods 
 into a cold water bath for 10 minutes. 
 Cut them open lengthwise, wash out the 
 seeds, then remove the pulp from the 
 skin with a blunt knife. Place the pulp 
 in a stone or glass jar, and keep in a 
 cool place. It is then ready for use, and 
 will keep fresh for some time. 
 
 This pulp is invaluable to this method 
 of cooking, and should be used accord- 
 ing to the recipes given here, when it 
 will always be found appetizing and 
 sustaining. 
 
THERAPEUTIC DIETETICS 115 
 
 GREEN CHILI. 
 
 The skins from green peppers can be 
 removed after the following manner: 
 Place the peppers in a baking pan and 
 put this in a hot oven for a few minutes 
 or till the peppers are blistered ; throw 
 them into cold water and the skins will 
 readily separate. The pepper should 
 then be opened with a sharp knife, and 
 the seeds washed out; place pulp in 
 Mason jars with a little salt; bring to 
 boiling point and seal. This will keep 
 all Winter, and it is a most delicious 
 article. 
 
 FRIED GREEN PEPPERS. 
 
 Remove the skins of 6 large peppers, 
 egg and bread crumb them, and fry in 
 ghee or butter, with 3 sliced tomatoes 
 till browned; then place 6 eggs in the 
 skillet, taking care not to break the 
 
116 THERAPEUTIC DIETETICS 
 
 yolks ; add salt to taste, % teaspoon of 
 paprika and 1 tablespoon of minced 
 parsley. Serve with rice and black 
 olives. 
 
 GREEN CHILI WITH CHEESE. 
 
 Remove the skins of 6 large peppers, 
 egg and bread crumb them and fry in 
 ghee or butter till brown with 1 finely 
 minced clove of garlic; take a pinch 
 each of thyme, marjoram and mint, and 
 1 pint of good soup stock, 1 tablespoon 
 of Japanese sauce, mix together and 
 cook for a further 3 minutes, then cover 
 this with 1/2 Ib. finely sliced New York 
 cream cheese, cover the skillet and let it 
 cook till the cheese is thoroughly melted. 
 Serve with rice, olives and another side 
 dish. 
 
 GREEN CHILI OMELET. 
 
 Take y 2 pint of the green chili pulp 
 and fry in 4 tablespoons of ghee or but- 
 
THERAPEUTIC DIETETICS 117 
 
 ter with 3 tomatoes, 3 sliced onions, 1 
 clove of minced garlic till thoroughly 
 browned ; pour over this 1 pint of soup 
 stock, !/4 pint of cream and a pinch each 
 of thyme, marjoram, mint and black 
 pepper, 2 tablespoons of Japanese sauce 
 and 1/2 pint of crushed nuts ; let cook for 
 twenty minutes, then break into this 4 
 eggs and stir well together; cook for a 
 further ten minutes. Serve with rice. 
 
 Take and slice 4 large peppers, 4 to- 
 matoes, 4 onions, 2 cucumbers, 2 small 
 Summer squashes, 1 pint of green peas, 
 1/2 pint of dried mushrooms, teaspoon 
 of salt, 1/2 teaspoon of paprika ; place all 
 in a deep baking-pan and pour over it 1 
 pint of good soup stock, 2 tablespoons 
 of butter, i/ 2 pint of cream and 1 pint of 
 water; sprinkle this with a pinch of 
 thyme, marjoram, sage, black pepper 
 
118 THERAPEUTIC DIETETICS 
 
 and 2 tablespoons of minced parsley, 
 and let bake in a moderately hot oven 
 for 1 hour. 
 
 Serve with boiled potatoes, salad and 
 olives. 
 
THERAPEUTIC DIETETICS 119 
 
 Garlic 
 
 The uses and not the abuses, are what 
 concerns this system of cooking. The 
 proper way to prepare garlic is first to 
 crack the clove by placing it under a 
 heavy knife-blade and hitting the same 
 with the hand upon the chopping-board. 
 This reduces it to a fiber, which can be 
 minced fine with a sharp knife. Then 
 place it in the salad bowl and rub it 
 around with a wooden potato masher, 
 which ensures perfect distribution. For 
 cooking, pursue the same method of 
 preparation; then, when minced, place 
 in the vessel with butter, and fry till it is 
 a light brown. 
 
120 THERAPEUTIC DIETETICS 
 
 Mayonnaise Dressing 
 
 For a pint of mayonnaise dressing 
 take the yolks of 2 eggs, 1 saltspoon of 
 salt, 1/2 teaspoon of black pepper and 
 paprika, 1 teaspoon of dry mustard, 1 
 dessertspoon of Taragon vinegar, 1 des- 
 sertspoon of lemon juice, mix into a 
 smooth paste in a bowl that has been 
 well rubbed with garlic, then add % pint 
 of best olive oil, 2 ozs. of lemon juice, 
 stir in a few drops at a time till the mix- 
 ture is of a creamy consistency, place on 
 the ice for a few hours before bottling 
 or serving. 
 
THERAPEUTIC DIETETICS 121 
 
 Japanese Sauce Chou-You 
 
 It is the monarch of all sauces. It is 
 prepared from bean and rice flour, and 
 arrives at the age of perfection when it 
 is four to five years old. It can be used 
 to advantage in all systems of cooking, 
 and when once it has been used no meal 
 will prove complete without it. 
 
 Harvey's sauce, Worcestershire sauce, 
 East Indian sauce and the Old Sauce 
 are all imported sauces, and can be had 
 of only first-class houses. They are all 
 of the first quality, and the names of the 
 firms who prepare them are a sufficient 
 guaranty of their purity. 
 
122 THERAPEUTIC DIETETICS 
 
 Ketchups 
 
 Walnut and mushroom ketchup are 
 imported by Cross & Blackwell, and are 
 both excellent for flavoring soups, etc. 
 Indian Soy is also imported by the same 
 house, and to those who love a sweet 
 sauce this is without a peer. 
 
THERAPEUTIC DIETETICS 123 
 
 Domestic 
 
 Tomato, mustard, horseradish, Ta- 
 basco and chili are fine in flavor and 
 supply a number of wants on the lunch 
 and supper table. 
 
124 THERAPEUTIC DIETETICS 
 
 Ghee or Clarified Butter 
 
 Take and finely grate one large cocoa- 
 nut, place this in a kettle with 1 pound 
 of unsalted butter, bring this to a boil, 
 and let it simmer for 2 hours, then add 
 3 Ibs. more of the unsalted butter ; bring 
 to a boil once more and let it stand and 
 settle ; strain off ; place in bottles, cork 
 well and seal and use in cooking instead 
 of butter. 
 
 When ghee has been prepared after 
 this method it has no equal for cooking, 
 as it gives a beautiful nutty flavor and 
 is withal most economical. 
 
THERAPEUTIC DIETETICS 125 
 
 Chutneys 
 
 The most popular of the imported 
 Chutneys are: Bengal sweet mango 
 Chutney, Colonel Skinner's and Major 
 Grey's. These are bottled and imported 
 by Messrs. Cross & Blackwell, and can 
 be obtained from all first-class grocers. 
 
 TOMATO CHUTNEY. 
 
 Take 10 Ibs. of ripe tomatoes, 3 Ibs. 
 of apples, 1 Ib. of seeded raisins, 1 Ib. 
 of dried figs, 1 Ib. of dried prunes, 4 Ibs. 
 of sliced onions, 6 cloves of minced gar- 
 lic, 3 Ibs. of honey, 3 Ibs. of tamarinds, 
 1/2 Ib. of mixed spice, juice of 12 lemons 
 and 3 Ibs. of black grapes; boil all to- 
 gether for four hours, then pass through 
 a coarse jelly bag, bring again to a boil 
 and place in Mason jars. This will keep 
 for years. 
 
126 THERAPEUTIC DIETETICS 
 
 CHILI CHUTNEY. 
 
 Take and pulp 5 Ibs. of Mexican chili r 
 add to this 2 Ibs. of apples, 4 Ibs. of 
 skinned tomatoes, 2 Ibs. of dried apri- 
 cots, 3 Ibs. of finely chopped onions, 2 
 Ibs. of tamarinds, 1 Ib. of black molas- 
 ses, 1 Ib. of dried prunes, 1 Ib. of dried 
 figs, 1/2 Ib. of mixed spices, the juice of 
 12 lemons, 6 minced cloves of garlic, 2 
 Ibs. of honey; cook together for four 
 hours, and place in Mason jars. 
 
 GRAPE CHUTNEY. 
 
 Take 1 gallon of black grape juice, 
 and add to this 4 Ibs. of skinned toma- 
 toes, 1/2 Ib. of mixed spices, 2 Ibs. of 
 dried apricots, 2 Ibs. of figs, 1 Ib. of 
 prunes, 1 Ib. of tamarinds, 3 Ibs. of 
 finely minced onions, 6 cloves of minced 
 garlic, 12 minced apples, 1 teaspoon 
 each of thyme, marjoram, mint, pars- 
 
THERAPEUTIC DIETETICS 127 
 
 ley, 1 oz. of ground ginger, 2 Ibs. of 
 honey, 1 Ib. of black molasses, 2 Ibs. of 
 Sultanas, the juice of 18 lemons and 2 
 finely grated, large, fresh cocoanuts; 
 cook slowly for five hours, then place in 
 Mason jars. 
 
 These Chutneys are to be used as rel- 
 ishes and for flavoring purposes. No 
 laboratory is complete without a great 
 variety of Chutneys, as they are the 
 foundation of many tasty dishes. 
 
128 THERAPEUTIC DIETETICS 
 
 Flavorings 
 
 The most popular flavoring extracts 
 are : Vanilla, strawberry, lemon, grape, 
 chartreuse, maraschino, benedictine, 
 curacao, vermouth, cherry, brandy, 
 rum, peach, banana and rose. 
 
 As we have before stated in this little 
 work, we deal with the uses, and not 
 with the abuses, of things. Correct 
 your diet,, and you will have corrected 
 your habits. Drunkards and narcotic 
 fiends are the products of wrong diet. 
 There is no fear that you will become 
 the victim of alcoholic stimulants when 
 you live upon a vegetarian diet. Nearly 
 all flavors now offered on the market 
 are synthetic, and therefore are, by 
 their very nature, injurious to the hu- 
 man being. 
 
THERAPEUTIC DIETETICS 129 
 
 Is it not better to prepare one's own 
 extracts than to buy the poisonous sub- 
 stitutes that are offered for fruit ex- 
 tracts ? 
 
 It may cost a little more time and 
 money to prepare your own extracts, 
 but you have the great advantage of 
 knowing that they are pure. 
 
 To make Vanilla Extract, take y 2 gal- 
 lon of Cologne spirits and place in a 1- 
 gallon glass-stoppered tincture bottle; 
 add to this 4 ozs. of glycerine, % pint of 
 maraschino and y pint of curacao; 
 shake well together, then take a meat 
 grinder, clean it thoroughly and pass 
 through it % Ib. of Mexican 12-inch 
 vanilla beans; set the knives to cut as 
 fine as possible, wash your grinder in a 
 little of the Cologne spirit, then place 
 the crushed beans and the washings into 
 the gallon bottle, shake this every day 
 
130 THERAPEUTIC DIETETICS 
 
 thoroughly for three weeks, then draw 
 off and pass through a filter. The ob- 
 ject of adding the glycerine, maraschino 
 and curacao is to hold the flavor of the 
 vanilla, which otherwise will escape in 
 the process of cooking. 
 
 STRAWBERRY EXTRACT. 
 
 Take 10 Ibs. of small ripe red straw- 
 berries and 8 Ibs. of cane sugar, boil 
 them together for 1 hour, pass this 
 through a jelly bag, and while the liquid 
 is still hot, add 4 ozs. of glycerine, % 
 pint of benedictine, 1 quart of Cologne 
 spirit; shake well and keep in well- 
 corked bottle. 
 
 LEMON EXTRACT. 
 
 Take a gallon glass-stoppered salt jar 
 and fill with sliced lemons ; add as you 
 fill the jar, 1 Ib. of cane sugar, 3 ozs. of 
 glycerine and % pint of yellow chart- 
 
THERAPEUTIC DIETETICS 131 
 
 reuse, and fill up the jar with Cologne 
 spirit ; let it stand from ten to fourteen 
 days ; filter off and cork well. 
 
 GRAPE EXTRACT. 
 
 Take 10 Ibs. of Tokay grapes when 
 they are thoroughly ripe, and boil with 
 5 Ibs. of cane sugar and 1 quart of water 
 for an hour; pass this through a jelly 
 bag, and, while the liquid is hot, add 2 
 ozs. of glycerine, 1 quart of Cologne 
 spirit and 14 P^t of curacao ; bottle and 
 seal. 
 
 Cherries and peaches can be prepared 
 the same way as the grape, except the 
 cherries should receive % pint of Old 
 Brown brandy, and the peaches *4 pint 
 of Vermouth. 
 
 These extracts are very strong, and 
 great care must be taken not to use too 
 much of them. One dessertspoon to the 
 pint will make a pronounced flavor. And 
 
132 THERAPEUTIC DIETETICS 
 
 to my temperance critics I will say that 
 Butyric ether, chloroform, ether, coal 
 tar compounds and essential oils are far 
 more injurious to the consumer than the 
 small amount of Cologne spirits that 
 these formulas call for, and we should 
 not strain at a gnat while we are swal- 
 lowing a camel. 
 
THERAPEUTIC DIETETICS 133 
 
 Fruit Drinks 
 
 Take the juice of 6 lemons and place 
 it in an agate pan with 2 Ibs. of grapes, 
 1 Ib. of peaches, 1 Ib. of ripe greengages 
 or plums, and one grated pineapple; 
 add to this 2 quarts of water, 1 Ib. of 
 cane sugar ; let it cook for 1 hour, strain 
 through a bag, let cool, then add 1 table- 
 spoon of grape extract and 1 quart of 
 aerated water. Serve in wine glasses 
 with a little cracked ice. 
 CHERRY. 
 
 Take the juice of 4 lemons and place 
 it in an agate pan with 2 Ibs. of Morella 
 cherries, 1 Ib. of raspberries, 1 grated 
 pineapple, and 1 Ib. of ripe apricots; 
 add to this 2 quarts of water, y 2 Ib. of 
 cane sugar, and let it boil for forty min- 
 utes. Strain and let cool, then add 1 
 tablespoon of cherry extract (or vanilla 
 
134 THERAPEUTIC DIETETICS 
 
 extract), stir in well and add 1 quart 
 more of water. Serve in wine glasses 
 with a little cracked ice. 
 
 CLARET CUP. 
 No. 1. 
 
 Take the juice of 6 lemons, 6 oranges, 
 2 Ibs. of white grapes, 1 Ib. of peaches, 
 break all together and let stand for 1 
 hour; strain through a bag without 
 squeezing, then add 2 tablespoons of 
 grape extract, 1 tablespoon of cherry ex- 
 tract, 2 quarts of aerated water. Serve 
 in tumblers. 
 
 No. 2. 
 
 Take 1 tablespoonful of vanilla ex- 
 tract, 1 of cherry, 1 of peach, 3 of 
 curacao, juice of 2 Ibs. of white grapes, 
 the juice of 6 lemons, and 1 grated pine- 
 apple. Mix together, then add 2 quarts 
 
THERAPEUTIC DIETETICS 135 
 
 of Manitou water. Serve in tumblers 
 with a little cracked ice. 
 
 In making fruit drinks, preserved 
 jellies dissolved in water will answer the 
 purpose of fruit; and by keeping up 
 your stock of flavoring extracts you can 
 make innumerable drinks, all the year 
 round, in a very few minutes. These 
 drinks will be found very refreshing 
 and wholesome and at the same time de- 
 licious in flavor. 
 
136 THERAPEUTIC DIETETICS 
 
 Coffee 
 
 Coffee, the same as tea, is a natural 
 stimulant, and, when taken in modera- 
 tion and properly prepared, supplies a 
 great want to some systems. Coffee is 
 rank poison to some, and tea is to 
 others ; where this is so, it is self -abuse 
 to drink either of them. Drink the one 
 suitable for your wants, but be careful 
 that your wants are not your masters. 
 The same rules apply in the preparation 
 of coffee and tea, namely : Do not stew 
 them, and be sure that they are fresh. 
 
 Make your coffee by infusion, clarify 
 it with the white of an egg, drink it 
 without milk or cream and never with 
 oatmeal or breakfast foods ; and it will 
 generally be found more wholesome 
 than most of the coffee substitutes. 
 
THERAPEUTIC DIETETICS 137 
 
 In this system of diet the wants of the 
 body are so perfectly supplied that to 
 form a habit for any one thing is im- 
 possible. 
 
 Be sure that tea or coffee agree with 
 you before you make a practice of 
 drinking either of them. 
 
138 THERAPEUTIC DIETETICS 
 
 Tea and Teas 
 
 It is from the general prejudice in 
 some cases, and from ignorance in 
 others, that this natural stimulant is so 
 much abused. 
 
 The improper way of preparing and 
 the continued drinking of the same kind 
 of tea, without change of character or 
 any neutralizing quality, makes tea in- 
 jurious. 
 
 The golden rule to follow in making 
 tea, is, first, a china tea-pot; secondly, 
 fresh boiling water; thirdly, never al- 
 low the tea to draw for longer than four 
 minutes, and never on a hot stove, so 
 that the tea boils ; and, fourthly, never 
 use a metal teapot or a metal spoon. 
 Should the first brew prove insufficient, 
 always make a fresh pot ; never re-water 
 
THERAPEUTIC DIETETICS 139 
 
 the leaves or squeeze the pot to make the 
 extra cup. 
 
 Tea is a great blender with other 
 herbs, as the following recipes will 
 prove : 
 
 MINT TEA. 
 
 Take and place in a china tea pot 1 
 teaspoon of Ceylon tea, 2 slices of lemon 
 and 3 sprigs of mint ; pour over this 1^2 
 pints of fresh boiling water ; let it stand 
 4 minutes, then pour out. This is a de- 
 lightful beverage, either hot or cold. 
 
 GINGER TEA. 
 
 Place 1 teaspoon of Ceylon tea in a 
 china tea pot ; to this add 1 teaspoon of 
 freshly ground Jamaica ginger, 3 sprigs 
 of mint, 2 slices of lemon and 1% pints 
 of fresh boiling water; let it stand for 
 four minutes and pour out. 
 
 This is a great stimulant and leaves 
 no bad effects. 
 
140 THERAPEUTIC DIETETICS 
 
 SPICED TEA. 
 
 Place 1 teaspoon of Ceylon tea in a 
 china tea pot; to this add % teaspoon 
 each of freshly ground ginger, nutmeg, 
 calamus, 6 drops of tincture of vanilla 
 and 3 sprigs of mint, and 4 thin slices 
 of lemon; pour over this 1% pints of 
 fresh boiling water, and let it stand for 
 four minutes. It is then ready to serve 
 and will prove a great comfort after ex- 
 cessive fatigue or exposure. 
 
 A good rule to follow in the drinking 
 of tea is to alternate India tea one 
 month with China tea the next. This, 
 with occasionally a drink of the spiced 
 and aromatic teas, will prevent the 
 forming of any habit either for China or 
 India teas. 
 
THERAPEUTIC DIETETICS 141 
 
 Pickl 
 
 es 
 
 All vinegars are injurious to the 
 stomach when taken in excess, and 
 pickles should be eaten sparingly. Wine 
 and cider vinegars are the least injur- 
 ious. A few drops of Taragon vinegar 
 for the flavoring of a salad cannot be 
 harmful, neither is the toothsome pickle, 
 once in a while. 
 
 DILL PICKLE. 
 
 Make a brine from good salt, and soft 
 fresh water, so that it tastes strongly of 
 the salt, place this in a barrel till 
 wanted. Then take a keg and lay in lay- 
 ers the cucumbers and a little dill, cover 
 this with grape leaves and a spoonful ot 
 mixed spice, then a layer of sweet 
 mango peppers and more grape leaves, 
 then another layer of cucumbers and 
 
142 THERAPEUTIC DIETETICS 
 
 mixed spice; do this, alternating the 
 mangoes and cucumbers till the keg is 
 nearly full, then pour the brine over it 
 till all is covered; on this place a plat 
 or the top of the keg, and do not place 
 where it can become frozen. 
 
 Take 5 Ibs. of chilis, 5 Ibs. of green 
 mango peppers, 5 Ibs. of limes, % Ik. f 
 mixed spice, 5 Ibs. of cucumbers, 5 Ibs. 
 of sliced ripe tomatoes, 2 Ibs. of sliced 
 onions, 8 cloves of minced garlic and the 
 juice of 12 lemons with 2 tablespoons of 
 salt ; to this add 2 quarts of white wine, 
 and let it simmer for 3 hours, then place 
 in Mason jars. Pints will be the most 
 serviceable. 
 
 Cross & BlackwelPs pickled walnuts, 
 chow chow, piccalili, mixed pickles, 
 beans and red cabbage stand as a class 
 by themselves ; they are prepared in the 
 
THERAPEUTIC DIETETICS 143 
 
 finest malt vinegar and from the best of 
 vegetables. 
 
 Our domestic brands of tomatoes, cu- 
 cumbers, onions, fruit and mixed 
 pickles need no special mentioning. 
 
144 THERAPEUTIC DIETETICS 
 
 Notes On Imported and 
 Domestic Preparations 
 
 Macaroni, spaghetti, vermicelli, sun- 
 cured olives, white garlic, olive oil, Par- 
 mesan cheese, Roman cheese, Cassaca- 
 balla cheese, tomato paste and dried to- 
 matoes may be had of all Italian gro- 
 cers. 
 
 JAPANESE SAUCE. 
 
 Sho-you, or Japanese sauce, bean 
 flour, dried mushrooms, pickled egg- 
 plant, pickled bamboo, rice and other 
 canned goods may be had of most Ori- 
 ental importing houses. 
 
 IMPORTED HERBS. 
 
 Sweet savory, sage, mint, thyme, mar- 
 joram and parsley are bottled and im- 
 ported by Cross & Blackwell, of London, 
 England. 
 
THERAPEUTIC DIETETICS 145 
 
 IMPORTED PEPPERS. 
 
 Nepaul pepper, paprika, peperoni, 
 Mexican sweet pepper and black pepper 
 may be obtained of all first-class gro- 
 cers. White pepper is not fit to eat. 
 
 NOTES ON FOREIGN AND DOMESTIC 
 PREPARATIONS. 
 
 CURRY POWDER. 
 
 Curry powder ; Cross & Blackwell and 
 Davis & Co., Hamilton Place, Boston, 
 Mass. 
 
 STARCHES. 
 
 Tapioca, sage, arrow-root, cornstarch, 
 farina and rice ; all first-class houses. 
 
 MUSHROOMS. 
 
 Best French canned, all grocers. Sun- 
 dried mushrooms ; Italian and Japanese 
 importing houses. 
 
146 THERAPEUTIC DIETETICS 
 
 OLIVES. 
 
 California and Arizona black olives 
 have the most perfect taste and carry a 
 rich percentage of oil. They can be had 
 of first-class grocers or direct from 
 Western houses. 
 
 JELLIES. 
 
 Red currant, black currant, apple, 
 pear, peach, green gage and guava jel- 
 lies are always handy and are most 
 wholesome. 
 
 IMPORTED CRACKERS. 
 
 The Osborne, Albert, Oaten, Break- 
 fast, Luncheon and Le Man's biscuits 
 are all manufactured by the Huntley & 
 Palmer Biscuit Co., and can be had of 
 most first-class grocers. 
 
 RICE. 
 
 Chinese rice can be obtained from 
 Chinese importing houses; Japanese 
 
THERAPEUTIC DIETETICS 147 
 
 rice from Japanese importing houses; 
 Patna, Carolina and Louisiana from all 
 grocers. 
 
 CHEESE. 
 
 English cheddar, English Stilton, 
 Roquefort, Gorganzola, Parmesan, Cas- 
 sacaballa, Roman and Swiss cheeses; 
 all first-class grocers and delicatessen 
 establishments. 
 
 OLIVE OILS. 
 
 Today our own domestic oils surpass 
 in quality the imported oils. The Phoe- 
 nix, St. Gabriel's, Copper's, Purity, 
 Eirhman's and the Crescenta olive oils 
 are all of first-class quality ; and where 
 heavy oils are liked, these have no 
 equals. 
 
 OLIVES. 
 
 Our domestic olives are the finest the 
 world can produce. 
 
KING8LEY, MOLES & COLLINS CO., 
 
 PRINTERS 
 268 8. MAIN ST., LOS ANGELES. CAL. 
 
UNIVERSITY OF CALIFORNIA LIBRARY, 
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