Antique Health and Cook Book: The Nature Cure (1915) Electro-Magnetic Elements of Food and Health
Antique Health and Recipe Book:
The Nature Cure (1915)
Please note the goal of this post is to give you an idea of old-fashioned health theory from the early 1900s and the recipes that went with it. I am not a doctor and though the person who wrote this was a doctor, he wrote it back in 1915, over a hundred years ago. New science may have emerged since on this topic.Summary Paragraph: The Nature Cure Cook Book and A B C of Natural Dietetics (1915)
By Mrs. Anna Lindlahr and Henry Lindlahr, M. D.
Electro-Magnetic Elements of Food and Health
This health and cook book focuses on the relationship between electro-magnetic elements in food and health with an emphasis on vegetarian and some raw food though the doctor acknowledges that some patients require small amounts of meat. The authors use a formula that gives importance to positive mineral elements (½ organic mineral group and ½ of the other four groups combined) to create healthy recipes. Similar health theories in our modern day might be the Alkaline Diet (acid vs alkaline foods), Raw Food Diet (cooked vs raw food), Blood Type Diet (some types need meat), the use of grass fed beef, and the need for B12 found in meat. Included below are some quotes from the book and some of the recipes from the cook book that are highest in “M,” positive mineral elements. And at the end you’ll find some general principles for creating your own recipes rich in positive mineral elements. Key to reference letters: St. (Starches). S. (Sugars). F. (Fats). P. (Proteids). M. (Mineral Elements).
“…positive, alkaline, mineral elements as neutralizers and eliminators of poisonous acids and alkaloids, as blood, nerve and bone builders, (are)… the principal ingredients in all the important secretions of the body, and as generators and conductors of electro-magnetic energy.”
SOUPS
“Pure vegetable soups, properly prepared, are rich in the mineral elements, which are of the greatest importance in the economy of the body, but care must be taken not to boil the vegetable soups longer than necessary, in order to avoid as much as possible the disintegration of the live-organic combinations of the vegetable food elements and the dissipation of the vitochemical life element (vitamines).”
Chervil Soup
Groups M. F. St.—P.
1 large bunch chervil
2 quarts (8 cups) stock
2 potatoes
2 tbs flour
Butter
Seasoning
Wash and chop fine 1 large bunch chervil. Cook in 2 quarts stock about fifteen minutes. Add 2 potatoes cut into small dice. Cook until potatoes are done, add 2 tablespoons flour blended with butter, and let come to a boil. Season to suit taste.
“The meat-eater, therefore, has to eliminate, in addition to his own morbid waste products those of the animal carcass….It must also be taken into consideration that the morbid matter of the dead animal body is foreign and uncongenial to the excretory organs of man; in other words, that it is much harder for them to eliminate the waste matter of an animal carcass than that of the human body.”
Soup a la Creole
Groups M. F. P. St. S.
1 head lettuce
1 onion
A few sprigs parsley
Butter size of an egg
2 tbs flour
2 quarts (8 cups) boiling stock
1 cup mashed potatoes with cream
Seasoning
Pinch of nutmeg
4 eggs
1 cup cream
Croutons
Chop 1 head lettuce, 1 onion, and a few sprigs of parsley, and put them into a saucepan with butter the size of an egg. Cover, let stew gently for ten minutes, then sift in 2 tablespoons flour, stirring well to prevent lumps. Add slowly 2 quarts boiling stock, then 1 cup mashed potatoes rubbed smooth with cream. Season, and add a pinch of nutmeg. Beat 4 eggs with 1 cup cream in the tureen; pour the soup over this, stirring constantly. Serve at once with croutons.
“Eggs should not be cooked in the usual way, by placing them in boiling water; this hardens and toughens the albumen and makes them difficult to digest. A much better way is to place them in a good-sized vessel, pour boiling water over them until they are completely submerged, cover them closely, and let them stand in the water five minutes or longer, according to whether they are desired soft, medium, or hard. If left in the water long enough, the yolk will become solid, but will still be tender and easily digested.”
Julienne Soup
Groups M. S. St.—P. F.
2 large carrots
2 turnips
2 parsnips
1 small head of cabbage
1 Spanish onion
3 or 4 potatoes
6 tomatoes
1 stalk of leek
3 quarts stock
Lump of butter
Seasoning
Cut in small strips, 2 large carrots, 2 turnips, 2 parsnips, a small head of cabbage, 1 Spanish onion, 3 or 4 potatoes, about 6 tomatoes, and 1 stalk of leek. Add 3 quarts of stock and let boil gently for about one hour. Add a generous lump of butter, and season to taste.
“The formation of ptomains, or corpse poisons, begins immediately after the death of the animal. This is a serious matter, since meat and poultry is kept in refrigerators for many months and sometimes for years before it reaches the kitchen, green and livid looking, and sending forth suspicious odors which have to be doctored with chemicals and spices.”
Scotch Kale (or Spinach) Soup
Groups M.—F. St. P. S.
2 cups cooked kale
4 quarts (16 cups) stock
Butter
Salt
½ cup rolled oats
1 grated onion
Wash well and chop very fine sufficient kale to make 2 cups. Cook in 4 quarts stock about one hour. Add butter, salt, ½ cup rolled oats, and 1 grated onion. Let cook about thirty minutes.
“It is good practice for everybody to have one meal of the day consist entirely of juicy fruits and vegetables, so as to give full sway to their purifying effects upon the system, undisturbed by other kinds of food.”
Raw Soups
Cream of Apple
Groups M. F. P. S.
3 apples
6 ounces flaked pine nuts or Spanish peanuts
Cinnamon or nutmeg
Honey
1 quart (4 cups) hot water
Grate 3 apples (do not remove parings), add 6 ounces flaked pine nuts or Spanish peanuts, flavor with cinnamon or nutmeg and sweeten with honey. Beat together until creamy. Add 1 quart hot (not boiling) water. Note :—Heat the bowls before serving, or place them in larger bowls containing hot water.
“Pignolia or Pine nuts, though very rich in proteids and fats, seem to be more easily digestible than most other nuts. We have always found them a most valuable food for people with weak digestion.”
Cream of Corn (Raw)
Groups S. M. F. P.
2 cups fresh corn
1 cup grated radishes or young white turnips
1 tsp onion juice
Parsley
2 tbs olive oil
1 quart (4 cups) milk
Beat well together, sweet corn grated from the cobs to make 2 cups, grated radishes or young white turnips to make 1 cup, 1 teaspoon onion juice, finely chopped parsley, 2 tablespoons olive oil, 1 quart milk (either hot or cold); add the olive oil last, and the milk just before serving.
“All the juicy fruits and vegetables that can be relished and digested in the natural state are not only excellent foods, but the best medicines for the human body…Juicy fruits and vegetables are rich in alkaline organic salts which dissolve acid deposits in the tissues increasing elimination.”
Oatmeal Fruit Soup
Groups M. S. St. P. F.
3 pints fruit juice
1/2 pint orange juice
1 pint rolled oats or wheat
2 tbs olive oil
Honey
Stir together, 3 pints fruit juice (which may be obtained by pressing grapes, juicy berries, cherries, peaches, apples, etc., through a fruit press, or by soaking dried prunes or peaches in water for forty-eight hours), ½ pint orange juice, and 1 pint rolled oats or wheat. Let stand about ten minutes. Add 2 tablespoons olive oil, sweeten with honey as required, beat well, and serve. Use only aluminum or silver spoons.
“It is now well understood that emotions of worry, fear and anger actually poison blood and tissues….Animals are instinctively very sensitive to approaching danger and death. Fear is one of their predominating characteristics.”
SALADS
“The leafy, juicy vegetables are most beneficial when eaten raw, prepared with lemon juice and olive oil. Never use vinegar or pepper and salt with raw vegetables. Lemon juice is the most delicious substitute for vinegar.”
Stuffed Beet Salad
Groups M. S. St.—F. P.
Beets
Cabbage
Celery
French dressing (see below)
Unsweetened whipped cream
Pistachio nuts
Cook beets of equal size. When cold, skin and cut off at one end, so that they will stand. Scoop out centers carefully, fill cavities with equal parts of cabbage and celery, chopped fine and moistened with French dressing. Put a teaspoon of unsweetened whipped cream on top and sprinkle with ground pistachio nuts. Arrange young beet leaves so that the stems will form a square place, with beets in center.
“…depletion of animal magnetism and exhaustion of brain and nerve force usually do require (meat). In some cases the need of flesh food may be only temporary, in others it must be supplied permanently, in order to maintain a normal amount of brain and nerve force.”
Bouquet Salad
Groups M. F.—S. St.
Cauliflower
Pickled beets
Spanish Pimento
Mayonnaise dressing
Boil nice, white cauliflower in salted water thirty minutes. Let drain and when cold, divide into small branches. Arrange in salad bowl and garnish with pickled beets and Spanish pimento. Pour mayonnaise dressing over and serve.
"When cooking such vegetables as carrots, beets, asparagus, parsnips, oyster plant, etc., which require considerable water for boiling, do not throw away the water, but use it for the making of soups and sauces.”
Calcutta Salad
Groups M.—St. P. F. S.
Apples, diced
Lettuce, shredded
Lima beans, cooked
Mayonnaise dressing
White grapes to garnish
On lettuce leaves serve equal parts of diced apples, shredded head lettuce and cooked lima beans, well mixed with mayonnaise dressing. Garnish with white grapes, halved and seeded.
“It is just as easy to saturate the system with poisonous acids, alkaloids and albuminoids, by the excessive consumption of vegetable protein, as by meat-eating.”
Carrot Salad
Groups M. F. P.
Raw carrots, grated
Pine nuts or ground almonds
Ripe olives
Lemon
Lettuce leaves
Grate raw carrots, mix with pine nuts or sprinkle with ground almonds, serve on lettuce leaves garnished with ripe olives. Place a section of lemon on each plate.
“The liberal use of the dairy products is of especial importance in the cases of weak, negative persons who have become so depleted in nerve force that they are not able to liberate and generate their own animal magnetism in sufficient quantities.”
Dandelion Mint Salad
Groups M. F.
Dandelion leaves
Chopped mint
French dressing
Chives
Arrange the dandelion leaves on plates and sprinkle with finely chopped mint; serve with French dressing, and add a spoonful of chopped chives.
“Asparagus runs low in protein (2%) and starches and sugar (2%), but high in the five positive mineral elements, about 50 per mill.”
Ensalada Mixta (Cuban Salad)
Groups M. F. P.
String beans, cooked
Asparagus, cooked
Onions
Radishes
Green peppers
Hard-boiled eggs
French dressing
On crisp lettuce leaves serve a mixture of cooked string beans and asparagus, cut into bits, slices of raw onions and radishes, shreds of green sweet peppers, and hard-boiled eggs, sliced or chopped. Serve with French dressing.
“All vegetables may be steamed instead of boiled, if preferred.”
Favorite Raw Food Salad
Groups M. S. F. P.
1 stalk celery
1 sweet potato
1 carrot
1 large apple
1 small yellow turnip
1 beet
1 cup raisins
1 cup English walnuts and pecans
1 cup olive oil
Juice of 2 lemons
Shredded lettuce to serve
Grind fine in a vegetable grinder 1 stalk celery, 1 sweet potato, 1 carrot, 1 large apple, 1 small yellow turnip, 1 beet, 1 cup each seeded raisins, English walnuts and pecans. Into the mixture stir 1 cup of olive oil and let stand four or five hours, then add the juice of 2 lemons. Mix well and serve on shredded lettuce.
"Consumption, chronic indigestion and malassimilation are in most cases caused by the various forms of acid poisoning and are therefore only aggravated by an increase in proteid and carbohydrate foods.”
Pineapple and Marshmallow Salad
Groups M. S. F.—P.
Marshmallow
Pineapple
Pecans
Boiled salad dressing
Whipped cream
Clip marshmallows into strips; mix with an equal amount of shredded pineapple and a few pecans; moisten well with boiled salad dressing, sweetened to taste. Serve on crisp lettuce, with a tablespoon of whipped cream on each portion.
“Some years ago there came to us for treatment a woman whose head on one side was covered by a cancerous mass of large proportions.… After the fourth operation the growth became so large and malignant that the surgeons were at the end of their wits. They said the growth had developed into a true cancer and dismissed the patient as incurable. In this state she came under our treatment, improved rapidly, and after five months of natural living and treatment, when scrofula and drug poisons were thoroughly eliminated from her system, the growth had disappeared and the wound was covered with healthy new skin. Some time after this, however, she returned and reported that the wound had opened once more…tempted by other members of the family—she had (eaten) meat. Following our strict advice she adhered more closely to her vegetarian regime, the wound immediately ceased to discharge, and healed once more. Several times after, she had the same experience. Whenever she partook of meat and coffee the wound would open and discharge.”
Piquant Salad
Groups M. F. P.
1 Spanish onion
1 cup mushroom
12 red radishes
12 green or ripe olives
Endive, shredded
Capers
Watercress to serve
Dressing:
1 cup sour cream
Juice of 1 lemon
3 tbs olive oil
Salt
Red pepper
Cut into small dice 1 Spanish onion, 1 cup mushrooms, about 12 red radishes, and an equal number of green or ripe olives; add some shredded endive and a few capers. Serve on a bed of watercress, with the following dressing: 1 cup sour cream, juice of 1 lemon, 3 tablespoons olive oil, a pinch of salt and a dash of red pepper, if desired.
“In this country ninety per cent of sick people suffer from an excessive meat-and-egg diet. In India probably the same percentage of sickness is caused by an excessive cereal diet. Both dietaries lack fruits and vegetables to counterbalance their acid producing tendencies….The American suffers from uric acid and phosphoric acid poisoning, the Hindoo more from carbonic acid poisoning. Because in this country the great majority of people are uric acid poisoned we find it necessary to insist, in most cases that come to us for treatment, on a strictly vegetarian diet, usually including, however, the dairy products, in order to maintain the nervous equilibrium of the patients.”
Watercress Salad
Groups M. F.
2 bunches watercress
½ small white cabbage
1 green sweet pepper
1 onion
Lemon juice
Olive oil
Celery salt
Watercress
Pick over 2 bunches of watercress, removing wilted leaves and lower part of stems; keep in cold water until serving time so that it will be crisp. Chop ½ small white cabbage, 1 green sweet pepper and 1 onion, removing the seeds and white inside skin from the pepper; put them into a basin of ice-cold water for about thirty minutes to reduce the strong flavors. Drain, mix with lemon juice and olive oil to suit taste; season with celery salt and, if desired, a dash of red pepper. Serve the chopped vegetables in a border of watercress. Note:—The combined flavor of cabbage and watercress is delicious.
“…it is not our intention to convert our readers to strict vegetarianism. But as we proceed in our discussions we shall endeavor to point out the advantages and disadvantages of different foods and food combinations.”
French Dressing
Groups M. F.
1 tsp salt
½ cup olive oil
2 tbs onion juice
Juice of 1 lemon
Dash of cayenne (if desired)
Mix thoroughly.
“In some cases, however, where loss of flesh and physical weakness are accompanied by great exhaustion of nerve force, I find the addition of meat to the dietary very beneficial.”
Salad Dressing with Onion Flavor (or Parsley Flavor)
Groups M. F.
½ cup oil
Juice of 1 lemon
Pinch of salt
1 large onion grated (or finely chopped parsley)
To ½ cup oil add the juice of 1 lemon and a pinch of salt. Beat well, then add the juice of 1 large onion, or 1 grated Spanish onion. Or add finely chopped parsley in place of the onion.
“The highly nitrogenous meat diet is not nearly so harmful when properly combined with a liberal amount of green vegetables, as is customary in European countries.”
Jambalaya Croquettes
Groups St. M. F.—P.
2 cups boiled rice
2 onions, chopped fine
Pulp of 4 tomatoes
Seasoning
Melted butter
2 wellbeaten eggs
2 cups boiled rice, 2 onions, chopped fine, the pulp of 4 tomatoes; season, add melted butter and 2 wellbeaten eggs; mix well and let cool; shape into croquettes, dip in beaten egg and cracker crumbs. Place the croquettes on a hot, buttered gridiron or agate baking-pan, and place in a very hot oven. Let them brown nicely, then turn and brown on opposite side. Serve with prunes.
“The cocoanut differs from other nuts in that it contains less fats and proteids and more organic salts. The meat of the cocoanut, together with its milk, comes nearer to the chemical composition of human milk than any food product in existence.”
Vegetable Roast
Groups M. S. St. F. P.
Carrots
Turnips
Parsnips
German celery roots
1 large Spanish onion
Handful minced parsley
1 cup cracker crumbs
1 cup green peas, fresh or canned
2 well-beaten eggs
½ cup cream
Seasoning to taste
Tomato sauce
Pare and cut into large dice equal parts of carrots, turnips, parsnips and German celery roots, enough to make 2 quarts, and cook until tender. Chop fine, mix with 1 large Spanish onion and a handful of minced parsley. Add 1 cup cracker crumbs, 1 cup green peas, fresh or canned, 2 well-beaten eggs, ½ cup cream and seasoning to taste. Bake in a well-buttered pan until nicely browned. Serve hot with tomato sauce.
“The people of America have been overfed with starches, sugars, fats, and nitrogenous foods (meat, eggs and glutens), but starved from lack of the all-important mineral elements,—the organic salts,—on which depend absolutely the normal structure and functions of the body, or physical and mental health.”
Curry Sauce to Serve With Vegetables
Groups M. F.—St. S. P.
1 tbs butter
1 large onion, minced fine
1 sour apple, minced fine
1 cup good vegetable stock
1 cup milk
1 dessertspoon curry powder
Flour
Butter
Melt 1 tablespoon butter in a saucepan; stir into it 1 large onion minced fine; let simmer seven or eight minutes, then add 1 sour apple, minced fine; stir for three or four minutes; add 1 cup good vegetable stock and cook gently for five minutes; add 1 cup milk in which 1 dessertspoon of curry powder has been stirred until smooth. Let all boil up at once, strain, season, and thicken with flour and butter, blended.
“Some vegetarians allow peanuts a prominent place in their diet. But this is a mistake, since peanuts contain a higher percentage of proteid (33 per cent) than almost any other article of food, and also considerable xantheins, which have the same deleterious effects upon the system as an excess of uric acid.”
Tomato Sauce with Raisins
Groups M.—S. St. F.
5 or 6 tomatoes
1 cup vegetable stock
1 bay leaf
Salt
1 tsp flour
1 tbs butter
¼ cup seedless raisins
Cook 5 or 6 tomatoes in a small quantity of water about ten minutes. Add 1 cup vegetable stock, 1 bay leaf, a little salt, and 1 teaspoon flour blended with 1 tablespoon of butter. Cook all together until it begins to thicken, strain through a sieve, and add ¼ cup seedless raisins. Reheat and serve.
Vegetables
“Leafy and juicy vegetables are the most valuable foods of the mineral salts group (Group V). While the juicy, acid and sub-acid fruits average from twenty to fifty parts per thousand of the positive mineral salts of iron, sodium, lime, magnesium and potassium, the non-starchy, leafy and juicy vegetables average from seventy to one hundred and fifty parts per thousand of these all-important, physiological and medicinal mineral elements.”
Escalloped Asparagus
Groups M. F. P.—St.
4 dozen stalks of asparagus
Bread crumbs
Butter
3 eggs
1 quart (4 cups) seasoned milk
Nutmeg or mace
Boil or steam 4 dozen stalks asparagus in slightly salted water about fifteen minutes. Into a well-buttered baking dish put alternate layers of asparagus and coarse bread crumbs, finishing with a layer of crumbs. Pour over this 3 eggs beaten well with 1 quart of seasoned milk. Dust with grated nutmeg or mace. Put bits of butter on top and bake thirty minutes.
“After the leafy vegetables are thoroughly cleansed and ready for cooking, place them in the cooking vessel, add just enough water to keep them from burning, then cover and allow to simmer slowly in their own juices. The leafy vegetables, such as spinach, cabbage, kale, etc., contain enough water for their own cooking. Do not waste any of the juices, because they contain most of the mineral elements.”
BEANS
“(Pulses, peas, beans, lentils and other legumes) foods are exceedingly rich in proteid and starchy
Materials…It is the very wealth of these foods in the negative, acid-forming proteid and starchy elements, which, like the cereals, make them at the same time, next to meat, the greatest of danger foods…. Young peas and beans, however, as long as they are in the pulpy, juicy stage, are low in proteid and starchy materials, but rich in sugar and the positive alkaline mineral elements….Therefore, sweet, young, juicy peas and beans belong to Group V (mineral group), while the ripe and hardened pulses belong to Groups I (starches) and IV (proteids).”…the pulses and cereals must always be combined with the foods of the fifth (mineral) group, which are low in proteids and starches and run comparatively high in the positive mineral elements, which neutralize and eliminate the poisonous acids and alkaloids produced by the negative acid-forming foods.”
String Bean Fricassee
Groups M. P. P.
1 pound beans
2 tbs butter
1 tbs minced parsley
1 tbs minced onion
Soup stock
Yolk of 1 egg
Juice of 1 lemon
1 tbs grated cheese
Toast
Cut and string 1 pound of beans, cook in slightly salted water thirty minutes, then drain; put 2 tablespoons of butter, 1 of minced parsley and 1 of minced onion into a saucepan; add the beans and stir frequently, adding sufficient soup stock to keep them moist. When perfectly tender, add the yolk of 1 egg, juice of 1 lemon, and 1 tablespoon of grated cheese. Stir until the sauce begins to thicken, then serve on toast. Do not let the mixture boil or the egg will curdle.
“Another case which came under our treatment was that of a gentleman about thirty years of age. When we first attended him in his home he had been in bed with inflammatory rheumatism for five months. He was unable to use his limbs, and his friends had given up all hope of recovery. After four weeks of Nature Cure at home he was able to come for treatment to our sanitarium; two months later he was apparently a well man.”
Curry of String Beans
Groups M. P.—St. P.
1 tbs flour
3 tbs butter
1 cup boiling water
1 onion chopped fine
1 tsp curry powder
1 quart finely cut string beans
Sift 1 tablespoon of flour into 3 tablespoons of butter, rub smooth; add 1 cup boiling water, 1 onion chopped fine, and 1 teaspoon curry powder, then add 1 quart of finely cut string beans; cook slowly until tender and serve at once.
“Do not use vinegar with the pulses; always use lemon juice. The latter is rich in the positive mineral elements, while vinegar is entirely devoid of them, and being a strong antiseptic, retards the digestion of the already heavy pulses.”
Green Beans (German Style)
Groups M. St.—F. S.
1 quart (4 cups) string beans, cut into pieces
Cold water (or stock)
3 potatoes, cut into dice
2 tbs flour
1 tbs butter
A little sugar
Salt
Juice of 1 lemon
String and cut into pieces enough string beans to make 1 quart, cover with cold water and cook about fifteen minutes; add 3 potatoes, cut into dice, let cook until tender, adding more water if necessary. Brown 2 tablespoons flour in 1 of butter, add a little sugar, salt, and the juice of 1 lemon; add to the beans and let simmer five minutes longer.
“If the vegetables, as is the usual custom, are boiled in large quantities of water, then drained, or what is still worse, pressed out and seasoned with soup stock, strong condiments and spices, they have lost their nutritive and medicinal value. The mineral salts have vanished in the sink, the remains have become insipid and indigestible and therefore have to be highly seasoned in order to make them palatable.”
Sweet-Sour Cabbage
Groups M.—F. S.
Cabbage, cut fine as for slaw
Juice of 2 lemons
Generous piece of butter
Pinch of salt
Sugar to taste
Anise seed (optional)
Cut cabbage fine, as for slaw, cook slowly until tender with very little water, the juice of 2 lemons, a generous piece of butter, a pinch of salt, and sugar to taste. A little anise seed may be added if desired.
“(Celery-Cabbage is) a new vegetable, delicious in taste, and very rich in mineral salts,—produced by the crossing of celery and cabbage. It may be served shredded, with dressing as a salad, or boiled, like cabbage.”
Mashed German Celery
Groups M. F.—S. St. P.
Celery roots
Butter
Seasoning
A little cream
Pare and slice celery roots, cook in slightly salted water until tender, mash through a colander, add butter, seasoning, and a little cream. Reheat and serve.
CORN RECIPES
“Young, sweet com is rich in sugar and organic salts. As it ripens the sugar and mineral salts decrease and the starches and protein constituents increase in quantity.”
Corn Relish
Groups M. S.—St. P.
4 ears corn
1 onion
1 green pepper
1 small head cabbage
Juice of 2 lemons
½ cup sugar
A little salt
Cut 4 ears corn from the cob, add 1 onion, 1 green pepper, and 1 small head cabbage, all cut fine; mix well with the juice of 2 lemons, ½ cup sugar and a little salt; it is then ready to serve.
“Vegetables of the fifth group when properly steamed in their own juices so that none of their mineral constituents are wasted, do not need additional condiments, their own salts are the best flavoring.”
Curry of Corn
Groups M. S. F. P.—St.
2 tbs butter
A little salt
2 apples, chopped fine
1 small grated onion
1 tbs curry powder
½ sweet green pepper
2 tomatoes, chopped fine
½ cup chopped walnuts
2 cups corn cut from the cob
Into a saucepan put 2 tablespoons butter and a little salt; add 2 apples, chopped fine, and 1 small grated onion; let simmer until slightly browned, stir in 1 tablespoon of curry powder, add ½ sweet green pepper, 2 tomatoes, chopped fine, and ½ cup chopped walnuts. Let simmer together for ten minutes, then add 2 cups com cut from the cob; cover, and cook slowly for twenty minutes. If too thick add a little water.
“Since the above described American dietary is deficient in the organic salts of fruits and vegetables, inorganic table salt (sodium chlorid) must serve as a poor substitute, but it is far better for the system to have the inorganic substitute than no sodium at all.”
Stewed Cucumbers
Groups M. F. St.—P. S.
Cucumbers, cut into large dice
Water
Butter
Lemon juice (optional)
Bread crumbs
Pare cucumbers, cut into large dice, cook slowly about twenty minutes, adding a very little water. Season to taste, add butter, and if an acid taste is preferred, lemon juice. Serve in a heated dish covered with bread crumbs fried in butter.
Note:—The lemon juice must be added at the last, after the cucumbers are done. If cooked with the acid they will become tough.
“Eggplant is a valuable vegetable and well-balanced food. It is rich in starch, sugar and protein as well as in the positive mineral salts.”
Brussels Sprouts with Rice
Groups M. St. F. P.
1 quart (4 cups) Brussels sprouts
Dessertspoon of butter
Juice of 1 lemon
Cooked rice
1 onion
Butter
Pick over 1 quart of Brussels sprouts, cook slowly until tender in a little water to which a dessertspoon of butter has been added. When ready to take from the fire, add the juice of 1 lemon. Put into the center of a heated platter in a border of freshly cooked rice. Brown an onion in butter and pour over the whole.
“Most vegetables and fruits are not improved by cooking….Starchy vegetables and cereals only are improved by cooking, and this is so because through ages of abuse our digestive organs have lost the power to digest and assimilate raw starch.”
Green Peas Pie
Groups M. S. St. F.—P.
1 quart (4 cups) green peas
10 green onions, cut fine
Generous lump of butter
Mashed potatoes (seasoned to taste)
Melted butter for top
Cook slowly together 1 quart shelled green peas and about 10 green onions cut fine, in water enough to cover, to which a generous lump of butter has been added. Line a buttered baking-dish with mashed potatoes, seasoned to taste (about ¾ inch deep), put in peas and onions, cover with another layer of potatoes, brush melted butter over the top, and heat in fairly hot oven until nicely browned.
“The most wholesome food becomes injurious when taken in excessive quantities.
Cheese and Green Peppers
Groups M. F. P.—St.
6 large sweet peppers
1 cup boiled rice
½ cup grated cheese
½ cup chopped nuts
Salt
Butter
Hot water
Cut a small piece from the top of 6 large sweet peppers, scoop out the seeds with a sharp-edged spoon, put in cold water for about half an hour; drain and wipe dry. For the filling, mix 1 cup boiled rice, ½ cup each grated cheese and chopped nuts, salt to taste. Fill the peppers and place on end in a well-buttered baking-dish, and bake in a moderate oven about thirty minutes. Baste occasionally with equal parts melted butter and hot water.
"Nearly every disease originating in the human body is due to or accompanied by the excessive formation of different kinds of acids in the system, the most important of which are uric, carbonic, sulphuric, phosphoric, and oxalic acids. These, together with xanthines, poisonous alkaloids, and ptomaines, are formed in and through the processes of protein and starch digestion, and in the breaking down and decay of cells and tissues.”
Spinach a la Mode
Groups M. F. P. St
Spinach
Butter
Seasoning
Toast
Hot milk
Poached egg
Clean spinach thoroughly, cook until tender, season, add butter, and serve on slices of buttered toast dipped into hot milk, with a poached egg on each portion.
“Worry, anxiety, anger, hatred and peevishness contract the blood vessels, inhibit the flow of digestive fluids and benumb nerve action. These destructive emotions actually sour the vital fluids as well as the mental disposition. On the other hand, nothing stimulates the circulation or the flow of gastric juices, or sweetens the secretions like cheerfulness, happiness and absolute confidence in the healing power within.”
Tomatoes Stuffed with Rice
Groups M. St. F. P.
Tomatoes
1 cup boiled rice
2 tbs melted butter
Seasoning to taste
½ tsp onion juice
A few chopped olives
1 tsp grated cheese
Tomato sauce
Prepare tomatoes as directed in the above recipe. To each cup of boiled rice, add 2 tablespoons melted butter, seasoning to taste, ½ teaspoon onion juice, and a few chopped olives. Fill the shells, add 1 teaspoon grated cheese, replace the tops, and bake about thirty minutes. Place the tomatoes on a heated platter and serve with plain tomato sauce, made from the pulp and juice.
“A thorough house-cleaning makes the dirt fly, and a thorough body cleansing in like manner stirs the poisons from their lairs, throws them into the circulation and brings them in contact with the living tissues, thus producing the acute aggravations of healing crises. But as we cannot have a clean house to live in without an occasional scouring so we cannot have a clean body without an occasional healing crisis. When you begin to live on a natural diet, never mind the unpleasant disturbances, the capricious and alternating diarrheas and constipations; they all belong to the game of house-cleaning and renovating. These changes and crises in the physical body are usually accompanied by great mental depression, nervousness, irritability and melancholia.”
Vegetable Patties
Groups M. S.—P. F. St.
Young green peas
Tender beans
Cauliflower
Carrots
Parsnips
Cabbage
1 grated onion
Bread crumbs
Butter
Olive oil
Cook equal amounts of young green peas, tender beans, cauliflower, carrots, parsnips, and cabbage in a
very little water (only enough to prevent burning), about fifteen minutes; then drain, chop fine and add 1 grated onion, and enough bread crumbs to hold the mixture together. Fry large spoonfuls in equal parts butter and olive oil.
“The proteid advocates should also consider that animals in freedom and on pasture build their splendid bodies on nutritious grasses, which are exceedingly poor in proteids. Milk also, which Nature has provided as a perfect food for the growing animal and infant, contains a very low percentage of proteid.”
Apple Sauce
Groups M. S.— P. F.
Pare and quarter tart apples, remove cores and all decayed portions; place in an aluminum or porcelain kettle with enough water to barely cover, and cook slowly until tender. Strain through a colander, sweeten.
"Solitude has the effect of producing a mentally negative condition. This is because of the natural tendency to mental abstraction which follows from solitude. Man upon the physical plane is eminently a social being. If deprived of the society of his kind his mind involuntarily seeks companionship in the realms of thought. This habit of contemplation without definite purpose produces a psychically negative condition.”
Apple Soufflé
Groups M. S.—P. F.
Apples
Sugar
Nutmeg
4 egg whites
3 tbs sugar
Ground nuts
Sugar
Whipped cream
Peel and core apples, cook until tender, then rub through a colander; add sugar and nutmeg to taste; place in a porcelain kettle and cook until most of the water has evaporated, being careful to prevent burning. To 2 cups of this apple puree add the whites of 4 eggs, beaten very stiff and sweetened with 3 tablespoons sugar; mix lightly, fill a pudding dish, sprinkle with equal parts ground nuts and sugar. Bake in a slow oven about twenty minutes. Serve with whipped cream.
“It is interesting to note how, for each season of the year. Nature furnishes the foods and medicines best adapted to changing conditions. In the fall we gather the hardy, nourishing, heat and energy-producing cereals, legumes and nuts, which furnish the fuel materials necessary to do the winter's work and to protect us against the cold. These acid-producing foods, through their tensing, contracting influences, help us to retain the heat of the body; on the other hand they also favor the retention of waste matter and poisons. During the winter season, increased amounts of food, closed doors and windows, pores contracted and closed by the cold, all favor the accumulation of fermentable waste matter in the system. With the first thaws of springtime these waste materials begin to ferment and to produce fevers, colds and catarrhs. Nature again provides the proper foods and remedies: lettuce, spinach, radishes, young onions, watercress, rhubarb, asparagus, and other tender, luscious vegetables furnish the best laxatives and diuretics, those which most effectively assist Nature in her spring house cleaning. In the heat of summer the watery, refreshing and cooling melons, cantaloupes and cucumbers are the most effective agents in relaxing the bowels and the pores of the skin, allowing free evacuation and enhancing heat evaporation through the surface of the body. These delicious summer foods owe their relaxing qualities to the large percentage of alkaline salts which they contain. Their purging effect need not be feared. By cleansing the system of waste matter and poisons this purging prevents dangerous inflammations and fevers.”
Fruit Juice Pudding
Groups M. S. F.—St.
1 pint fruit juice
1 tbs cornstarch
Sweetened cream
To 1 pint fruit juice add 1 tablespoon cornstarch dissolved in a little water; heat the juice, add the cornstarch and boil until clear; put in a mold, cool, and set on ice until wanted. Serve with sweetened cream.
“The old school of medicine considers fruits and vegetables of no importance because they do not contain enough of the "highly nutritious" starches, fats and proteins. We now understand why, just on account of this and by virtue of their high percentages of acid binding positive, mineral elements, the fruits and vegetables are of the greatest importance in the economy of the body. Aside from being the neutralizers and eliminators of morbid materials, the positive mineral elements are the principal components of the blood and of the most important secretions of the body. They constitute the "richness" of the blood and give textile strength and stamina to the tissues of the body.”
Oranges with Cranberry Sauce
Groups M. S. F.
Oranges sliced
Sugar
Cranberry sauce
Whipped cream
Slice sweet oranges, sprinkle with sugar, pour cranberry sauce over, and serve with whipped cream.
“Excess of phosphorus and the acids … overstimulate the brain and nervous system, causing nervousness, irritability, hysteria and the different forms of mania. An example of this is the 'distemper' of a horse when given too many oats and not enough grass or hay. The excess of phosphorus and phosphoric acids formed from the protein materials of the grain, if not neutralized by the alkaline minerals contained in grasses, hay, or straw, will overstimulate and irritate the nervous system of the animal and cause it to become nervous, irritable and vicious. These symptoms disappear when the rations of oats are decreased and when more fresh grass or hay is fed in place of the grain.”
Surprise Peaches
Groups M. S. F.
Ripe peaches
Vanilla ice cream
Peel and halve large ripe peaches, remove stones, fill cavities with vanilla ice cream, cover with the other halves of the peaches; hold in place with large toothpicks with baby ribbon tied to the end. Should be served at once, on paper napkins.
“All grains are exceedingly negative. While they contain large amounts of proteid and starchy materials, they are very poor in the positive mineral salts, and what little they possess of these important elements is stored in the hulls and in the dark outer layers. In order to comply with the popular demand for white flour and rice, these outer layers are removed in the milling processes, and thus the grains and rice are robbed of the most valuable blood and bone-making elements. Bran and rice polish are therefore exceedingly rich in mineral salts and very valuable foods for our domestic animals. The latter wax strong and fat on the ‘refuse’ of the mills, rich in organic salts, while the farmer grows thin and dyspeptic on his ‘fine white flour.’"
Jambalaya
Groups M. St. P.—F.
1 cup unpolished rice
2 onions
2 red sweet peppers, chopped fine
1 quart (4 cups) tomatoes
1 cup mushrooms
Salt
A little mace
Butter
1 pint (2 cups)
Into a battered baking dish put 1 cup of unpolished rice, 2 onions, 2 red sweet peppers, chopped fine, 1 quart tomatoes and 1 cup mushrooms, cut into dice ; mix well, and season with salt and a little mace. Put bits of butter on top, pour 1 pint of water over the whole, and bake slowly about two hours, adding a little hot water from time to time, as required.
“At one time I received a letter from a former patient, who, on a vegetarian diet, had made a splendid recovery … He wrote, “I am developing something like the sleeping sickness; I am losing my mental energy; I go to sleep over my work in the daytime … While the sleepiness lasts it takes all my strength.”… I advised him as follows: "You have gone into the extreme of a vegetarian diet; you have neglected too long the dairy products and your reserve brain and nerve force have become depleted; eat meat once a day, together with plenty of raw fruits and vegetables, and take a salt rub, morning and evening. …Within a week he wrote to me, "Within the past few days I have not had any sleepiness and I am mighty glad of it.”
Turkish Pilaf
Groups M. St. P.—P.
1 cup vegetable stock
1 cup tomatoes, stewed and strained
A little minced onion
A little minced sweet pepper
Seasoning
1 cup rice
3 tbs butter
1 cup vegetable stock, 1 cup tomatoes, stewed and strained, a little minced onion and sweet pepper; season, and heat to boiling. Add 1 cup rice, boil five minutes, then cook all in a double boiler until rice is soft. Stir in 3 tablespoons butter with a fork and keep uncovered for a few minutes to let some of the moisture escape. Note: Rice prepared in this manner may be served as a border for scrambled eggs or stewed mushrooms.
EGGS
Eggs and Tomatoes
Groups M. F. P.
2 tbs butter or olive oil
1 onion, minced fine
1 quart (4 cups) tomatoes, fresh or canned
“Eggs also contain considerable quantities of uric acid, in the ready-made form.”
Eggs
2 tbs butter or olive oil
1 onion, minced fine
1 quart (4 cups) tomatoes, fresh or canned
In 2 tablespoons of butter or olive oil, heat 1 onion, minced fine, until soft and yellow; add 1 quart of tomatoes, fresh or canned; let stew slowly about thirty minutes. When ready to serve drop eggs (as many as required) into the tomatoes, cover a few minutes until the eggs are set, then pour carefully into a heated dish. Serve at once.
“…in certain cases meat is not only advisable, but indispensable to the maintenance of mental and physical equilibrium. The results of my own experiments with a mixed meat and vegetable diet on certain types of patients have been such that I should feel guilty if, in such cases, I were to refrain from prescribing it on account of idealistic scruples.”
Apple Drink
Groups M. S.
2 lbs apples, cut into pieces
3 pints (6 cups) water
Cook 2 pounds apples, cut in pieces, retaining skin and cores, with 3 pints water, until apples are tasteless; strain the liquid and use hot or cold, sweetened to taste. Prune, raisin and fig drinks may be made in the same manner.
“We have cured, on a vegetarian diet, many patients suffering from seemingly incurable wasting diseases, when there was loss of flesh and extreme weakness. Naturally they became enthusiastic vegetarians. Some of these friends, against our advice, discarded even the dairy products and others lived on a strictly fruit and nut diet…these extremists sooner or later developed signs of physical and mental weakness and negativity. In many instances there resulted a loss of flesh and strength, accompanied by weakening of brain and nerve force. In other instances physical conditions remained satisfactory but there resulted decided weakening of mental energy and nerve force.”
Apple Punch
Groups M. S.
12 tart apples
4 quarts (16 cups) water
1 glass quince jelly
1 lb white grapes, seeded
Quarter and core but do not pare 12 tart apples; cover with 4 quarts water ; bring to boiling point and cook twenty minutes without stirring; add 1 glass quince jelly; strain through cheese cloth; sweeten to taste and chill. When serving, add 1 pound white grapes, cut in halves and seeded.
“…it is not our intention to convert our readers to strict vegetarianism. But as we proceed in our discussions we shall endeavor to point out the advantages and disadvantages of different foods and food combinations.”
Fruit Punch
Groups M. S.
1 pint (2 cups) lemon juice
½ pint (1 cup) orange juice
1 small pineapple, grated
1 pint (2 cups strawberries)
Sugar and water to taste or ginger ale or grape juice
1 pint lemon juice, ½ pint orange juice, 1 small pineapple, grated; 1 pint strawberries, sugar and water to taste, and, if preferred, a bottle of ginger ale or grape juice.
“Experiments carried on by German food scientists have demonstrated that even some of the proximate food elements, when chemically pure, will not sustain animal or human life. Animals fed on chemically pure starch or white sugar die sooner than those which receive no food at all.”
Orange Lemonade
Groups M. S.
Juice of 2 lemons
Juice of 2 oranges
2 tbs sugar
1 quart (4 cups) water
Juice of 2 lemons and 2 oranges, 2 tablespoons sugar, 1 quart water. Serve well chilled.
“Splendid cooling and refreshing summer foods, rich in the purifying organic salts, are the watermelons, muskmelons, cantaloupes, pumpkins, squashes, and other members of the melon family.”
Peach Cocktail
Groups M. S.—P.
12 large peaches
Juice of 3 lemons
Juice of 1 orange
1 quart (4 cups) water
Sweeten to taste
Peel and stone peaches, cut very fine, or ran through a coarse vegetable-grinder; sweeten to taste. To 12 large peaches add the juice of 3 lemons, 1 orange and 1 quart water. Serve very cold, in tall glasses.
“If by chance you have made a mistake or committed an indiscretion in eating, do not make it worse by worrying over it. Take a good big dose of mental-magic tonic, one hundred grains of courage well shaken in a few ounces of cheerfulness. Thereby increase the flow of gastric secretions and say to yourself, ‘Since I have eaten the forbidden fruit, I will not worry over it; my innate powers of body, mind and soul will neutralize the bad effects. I will appropriate the good there is in it and eliminate the evil.’ Use forethought and self-control to avoid mistakes, but when you have made them do not make the matter worse by fearthought.”
Guidelines for Creating Your Own Recipes High in Positive Mineral Elements:
50% foods high in mineral elements. 50% all other foods (proteins, starches). Plus some raw vegetables with each meal. Use the following guidelines to choose foods rich in positive mineral elements.
Richest:
Cabbage, spinach, lettuce, watercress, savoy cabbage, endive, rose kale, Brussels sprouts, Scotch kale, leek, celery and parsley.
Next in rank:
Tomatoes, cucumbers, radishes, onions, horseradish, green peppers, asparagus and cauliflower.
Next in order come the roots:
Radishes, carrots, parsnips, beets, rutabagas, onions and horseradish.
“Potatoes, although they contain considerable amounts of potassium and lime, are deficient in sodium, iron and magnesium, but they are rich in vitamines. On the whole, the starchy elements predominate over the organic salts and they are therefore placed in the carbohydrate group.”
“The flesh of sea fish, living in water saturated with positive mineral elements (iron, lime, sodium, lithium, chloride, magnesium, etc.), is richer in alkaline mineral elements, and therefore more positive, than that of fresh water fish and the meat of land animals.”
“Dr. Lahman and others mention the fact that the flesh of wild animals is much richer in organic salts than that of domestic animals, which is easily explained when we consider that wild animals live on nutritious, uncultivated grasses, rich in mineral salts, while domestic animals are raised and fattened only too often on distillery, brewery and kitchen slops, or other devitalized food materials deprived of their mineral elements.”
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