No Animal Food; and Nutrition and Diet; with Vegetable Recipes

FRUIT CAKES

The following uncooked fruit foods are prepared thus: Mix all ingredients well together; roll out to ¼ inch, or ½ inch, thick; cut out with biscuit cutter and dust with ground rice.

93.—Date Cakes

1½ lbs. stoned dates minced, ½ lb. mixed grated nuts.

94.—Fig Cakes

1½ lbs. figs minced, ½ lb. ground almonds.

95.—Raisin-Nut Cakes

½ lb. stoned raisins minced, 6 ozs. mixed grated nuts.

96.—Ginger-Nut Cakes

½ lb. preserved ginger (minced), ½ lb. mixed grated nuts. 4 ozs. 'Grape Nuts.'

97.—Prune-Nut Cakes

½ lb. stoned prunes (minced), ½ lb. grated walnuts.

98.—Banana-Date Cakes

8 ozs. figs (minced); 4 bananas; sufficient 'Wheat or Corn Flakes' to make into stiff paste.

100.—Cherry-Nut Cakes

8 ozs. preserved cherries (minced); ½ lb. mixed grated nuts; sufficient 'Wheat or Corn Flakes' to make into stiff paste.

FOOTNOTES:

[1] It seems reasonable to suppose that granting the organism has such natural needs satisfied as sleep, warmth, pure air, sunshine, and so forth, fundamentally all susceptibility to disease is due to wrong feeding and mal-nutrition, either of the individual organism or of its progenitors. The rationale of nutrition is a far more complicated matter than medical science appears to realise, and until the intimate relationship existing between nutrition and pathology has been investigated, we shall not see much progress towards the extermination of disease. Medical science by its curative methods is simply pruning the evil, which, meanwhile, is sending its roots deeper into the unstable organisms in which it grows.

[2] See Sartor Resartus, Book I., chap. xi.: Book III., chap. vii. Also an article by Prof. W. P. Montague, Ph.D.: 'The Evidence of Design in the Elements and Structure of the Cosmos,' in the Hibbert Journal, Jan., 1904.

[3] This is not an exaggeration. 'Genoa Cake,' for instance, contains ten varieties of food: butter, sugar, eggs, flour, milk, sultanas, orange and lemon peel, almonds, and baking powder.

[4] Entire-wheat flour averages .9 per cent. fibre; high-grade white flour, .2 per cent. fibre.

[5] See United States Dept. of Agriculture, Farmer's Bulletin, No. 249, page 19, obtainable from G. P. O., Washington, D. C.

[6] There are several brands of wholly vegetable gravy essence now on the market. The best known are 'Vegeton,' 'Marmite,' 'Carnos,' and Pitman's 'Vigar Gravy Essence.'

[7] Vegetable stock is the water that vegetables have been boiled in; this water contains a certain quantity of valuable vegetable salts, and should never be thrown away.

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