The Healthy Life Cook Book, 2d ed. | Page 6

etc., which are simply
poisons when taken as food.] fats and oils, carbo-hydrates (starch and
sugar), and proteids (the flesh and muscle-forming elements). All
vegetable foods (in their natural state) contain all these elements, and,
at a pinch, human life might be supported on any one of them. I say "at
a pinch" because if the nuts, cereals and pulses were ruled out of the
dietary, it would, for most people, be deficient in fat and proteid.
Wholewheat, according to a physiologist whose work is one of the
standard books on the subject, is a perfectly-proportioned, complete
food. Hence it is possible to live entirely on good bread and water.
Nuts are the best substitute for flesh meat. Next in order come the
pulses. After these come wholewheat and unpolished rice. Both nuts
and pulses contain, like flesh meat, a large quantity of proteid in a
concentrated form. No one needs more than 1/4 lb. per day, at most, of
either. (Eggs, of course, are a good meat substitute, so far as the
percentage of proteid is concerned.)
0. ALMONDS, ROASTED.
Take any quantity of shelled almonds and blanch by pouring boiling
water on them. The skins can then be easily removed. Lay the blanched
almonds on a tin, and bake to a pale yellow colour. On no account let
them brown, as this develops irritating properties. To be eaten with
vegetable stews and pies. (That is, with any stew or pie which contains
neither nuts nor pulse.)
2. CHESTNUTS, BOILED.
An excellent dish for children and persons with weak digestive powers.

The chestnuts need not be peeled or pricked, but merely well covered
with cold water and brought to the boil, after which they should boil for
a good half hour. Drain off the water and serve hot. They may also be
boiled, peeled, mashed and eaten with hot milk.
3. CHESTNUT SAVOURY.
Boil for 15 minutes. Shell. Fry in a very little nut fat for 10 minutes.
Barely cover with water, and stew gently until tender. When done, add
some chopped parsley and thicken with chestnut flour or fine
wholemeal. For those who prefer it, milk and dairy butter may be
substituted for the water and nut fat.
4. CHESTNUT PIE.
1 lb. chestnuts, 1/2 lb. tomatoes, short crust.
Boil the chestnuts for half an hour. Shell. Skin the tomatoes and cut in
slices. Well grease a small pie-dish, put in the chestnuts and tomatoes
in alternate layers. Cover with short crust (pastry recipe No. 3) and
bake until a pale brown. Serve with parsley, tomato, or white sauce.
5. CHESTNUT RISSOLES.
1 lb. chestnuts, 1 tablespoon chopped parsley, cornflour and water or 1
egg.
Boil the chestnuts for half an hour. Shell, and well mash with a fork.
Add the parsley. Dissolve 1 tablespoon cornflour in 1 tablespoon water.
Use as much of this as required to moisten the chestnut, and mix it to a
stiff paste. Shape into firm, round, rather flat rissoles, roll in white flour,
and fry in deep oil or fat to a golden brown colour. Serve with parsley
or tomato sauce.
For those who take eggs, the rissoles may be moistened and bound with
a beaten egg instead of the cornflour and water. They may also be
rolled in egg and bread-crumbs after flouring.

6. HARICOT BEANS, BOILED.
1/2 pint beans, 1 oz. butter, water, 1 teaspoon lemon juice.
The small white or brown haricots should be used for this dish. Wash
well, and soak overnight in the water. In the morning put in a saucepan
in the same water and bring to the boil. Simmer slowly for 3 hours.
When done they mash readily and look floury. Drain off any water not
absorbed. Add the butter and lemon juice, and shake over the fire until
hot. Serve with parsley or white sauce.
7. HARICOT RISSOLES.
1/2 pint haricots, 1 oz. butter, 1 medium onion, water, 1 teaspoon
lemon juice, 1 teaspoon mixed herbs, or 1 tablespoon chopped parsley.
Cook the haricots as in preceding recipe. Mash well with a fork, add the
onion finely grated, and the parsley or herbs. (This may be omitted if
preferred.) Form into firm, round, rather flat rissoles. Roll in white
flour. Fry in deep oil or fat to a golden brown colour. Serve with
tomato sauce, brown gravy, or parsley sauce.
8. LENTILS, STEWED.
1 cup lentils, 1-1/2 cups water, butter (size of walnut), 1 teaspoon
lemon juice.
Use either the red Egyptian, or the green German lentils. Wash well in
several waters, drain, and put to soak overnight in the water. Use this
same water for cooking. Cook very slowly until the lentils are soft and
dry. They should just absorb the quantity of water given. (If cooked too
quickly it may be necessary to add