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A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet
Sydney H. Beard
Limited preview - 1922
artichokes bake beans beat beaten egg boil Brazil Nuts brown bread brown gravy brown haricot carrots castor sugar cauliflower celery chopped parsley chutney contain cooked cornflour cream Croquettes curry cutlets dessertspoonful diet drink dyspepsia easily digestible eaten eating egg and bread-crumbs flavor flesh flour forcemeat fried bread fruit fruitarian fry crisp Garnish grated cheese grated onion half haricot beans haricot tea hour i-lb i-oz i-pt i-qt juice lemon lentils macaroni mashed potato meal melted milk minced minutes nucoline nut mill nutmeg nutritious Nuttose omelet onion oven Patna rice peel pepper and salt pie dish piece of butter pineapple Plasmon protose Pudding rice rissoles roll salsify salt and pepper saucepan seasoning serve sieve slices soup spoonful starch STEW stir strain tablespoonful TAKE Tarragon Sauce tasty teacupful teaspoonful tender thicken thin toast tomato sauce vegetable stock vinegar White Haricot white sauce yolks
Page 70 - Salt to taste. Beat the whites of the eggs to a stiff froth, add the almond flour, and beat well together.
Page 49 - Julienne Soup. CUT some carrots, turnips, onions, celery, and leeks into thin strips, using double quantity of carrots and turnips.
Page 38 - ONE of the greatest evils to be avoided by those who are nursing the sick is that of over-feeding. When nature is doing her best to meet a crisis, or to rid the body of poisonous germs...
Page 34 - We now know why 400,000 children under ten years of age die every year in the United States, as reported by the Census Director .at Washington. Let us go on and...
Page 80 - Put 1-oz. of butter in the omelet pan and, when very hot, pour in the omelet and stir round a few times until it begins to set ; when brown at the bottom, place under a grill or in front of a clear fire to brown the top ; sprinkle over some chopped parsley, fold over in half and serve quickly.
Page 127 - Celery is best cooked by stewing it in sufficient water or milk to cover it, after cutting it into pieces about an inch in length. It should be served with white sauce.
Page 86 - Mix 3-ozs. of semolina, and when cooked add this and mix well, and press on to a dish in a shape, leaving a hole in the centre ; leave to cool, then improve the shape, brush over with a glaze made from J^ teacupful of liquid aspic jelly.