Natural Foods
Natural Foods — From the COOKS.COM Culinary Archive.
NATURAL FOODS
Natural foods require no cooking. The
following recipes show types of each of the food stuffs. We
must keep in mind that these food
stuffs are seldom found alone and that when we speak of
certain foods as belonging to the proteins or the fats, — we
mean that the edible part, which is all we can utilize, contains
a large proportion of that particular food stuff.
SLICED APPLES
Cut four large, tart apples in eights; pare and core, and
cut across sections in thin slices, less than an eighth of an
inch. Let the slices fall into a shallow earthen dish, and
as soon as one apple is sliced, sprinkle over it a little salt
and an even coating of sugar. Mix the juice of one small
lemon with half a cup of water, and put a quarter of it
over the apple. Then repeat until all the apples and water
are used. Cover and after five minutes drain off the syrup
and toss the apples over and pour the syrup over again. Repeat
this at intervals of five minutes, several times, then
taste and add more sugar or lemon to the syrup as preferred.
This may be served as a sauce for dessert or be combined
with bananas. Or you may use less sugar and water; add a
little paprika, and serve it on a bed of shredded lettuce as a
salad, and eat with scraped raw beef sandwiches. Those
who cannot eat oil, and who prefer sugar and lemon on
lettuce, will find the apple a pleasant addition.
CREAMED WALNUTS
The white of one egg and an equal amount of cold water,
flavored with one teaspoon of lemon or vanilla. Beat until
mixed thoroughly, then beat in confectioner's sugar, sifted,
until the dough is stiff enough to mould. Break off pieces
the size of a nutmeg, roll them in the palm of the hands until
smooth and round. Press the halved walnut-meats on each
side, letting the cream show slightly between the meats.
One egg will require about one and one-fourth pounds of
sugar.
CREAMED DATES, ALMONDS, ETC.
Stone the dates and shell the almonds. Make the sugar
dough as directed for creamed walnuts. Put a ball of the
dough into the center of the date and cover the almonds with
the dough. Creamed nut-cakes may be prepared by stirring
the chopped nuts into the sough. Press it out into a flat
sheet three fourths of an inch thick; then cut in inch squares.
EGG-NOG
Beat the yolk of one egg, add one tablespoon sugar and
beat till creamy. Add one half cup of milk. Beat the
white of the egg till foamy (but not stiff and dry) and stir
it in lightly.
FRUIT SALAD IN LEMON CUPS
Allow one half a lemon for each serving and select such as
are fine and uniform in size. Use equal portions of cherries,
strawberries, and bananas, if made in summer, or of peaches,
plums, and grapes, if in September. Cut off a thin slice
from each end of the lemon so it will stand upright, cut in
halves, and scoop out the juice and pulp and all the inner
membranes, and strain the juice. Stone the cherries and
halve them. Hull and clean the berries, cut them in halves,
and remove the surplus seeds. Cut the bananas of the same
size as the others and mix all together. If late fruits are
used, peel peaches and plums and cut small; skin and seed the
grapes. Put a shake of salt and a generous sprinkling of
sugar over each layer and the strained lemon juice over the
whole. Let it stand in a cold place until the sugar is
dissolved. Then fill the lemon cups with the mixture and put a
tiny tip of fresh, crisp water-cress on the top. Cut some
blocks of bread, one inch thick, two wide, and about four
long; hollow the centers enough to hold the cups, and cut
the ends in thin slices nearly through, leaving just enough
so they can be pulled off easily while eating the contents of
the cups.
PEACH OR STRAWBERRY WHIP
Stir one cup of clear strawberry juice or of peach pulp into
one pint of thick double cream; add one cup of powdered
sugar and whip till stiff; then add beaten whites of two eggs
and continue beating till very stiff. Turn into a deep glass
dish and garnish with large whole berries or halved peaches.
ICE CREAM
Some cooked foods and combinations of uncooked foods
are more palatable when cold, especially in hot weather.
These foods may be made very cold by freezing and they
are called ice creams and water ices. Ice creams are
mixtures of cream, milk, eggs, sugar, and flavoring. Water
ices or sherbets are mixtures of water, fruit-juice, and sugar.
The Freezer. Use of a large freezer
is not a necessity for freezing cream. A small quantity of cream
may be frozen in a covered can or pail that is water tight
by surrounding it with three parts of crushed ice and one
part of coarse salt, and stirring it frequently.
Salt makes the ice melt and the melting ice dissolves the
salt; the two in changing from the solid to the liquid form,
lose some of their heat, and the brine is many degrees colder
than the ice. The brine absorbs heat from the can and
soon the contents begin to freeze. The finer the ice is crushed
the quicker it melts; and the more the mixture is stirred the
sooner all parts become chilled.
FRUIT ICE CREAM
3 oranges.
3 lemons.
3 bananas.
1/2 can apricots.
3 c. sugar.
3 c. cold water.
Place a strainer over a large bowl; squeeze into it the juice
of the oranges and lemons; then add the bananas and apricots,
and rub them through the strainer. Add the cold water to
help in the sifting. Add the sugar, and when it is dissolved,
turn the mixture in the freezer can, and freeze as directed.
— – —
He liked those literary cooks
Who skim the cream of others' books;
And ruin half an author's graces
By plucking bon-mots from their places.
Hannah More — Florio
top of page
| 
