Our Cooking Class by F. O. Raymond

Review and Herald Publishing Association · Takoma Park Station, Washington, D.C. · Dec 27, 1906

Our Cooking Class

By F. O. Raymond

Vegetable Versus Animal Proteids

F. O. RAYMOND

By chemical analysis lean beef is found to be about 70 per cent, or about two thirds, water; 20 per cent, or one fifth, proteid; 5 per cent fat; and 1 per cent mineral (ash), giving a total nutritive value of nearly 30 per cent, yielding about 700 calories, or heat units, per pound in the body.

Dry beans are about 12 per cent water; 24 per cent, or nearly one fourth, proteid; nearly 60 per cent, or more than one half, starch; 2 per cent fat; and 4 per cent mineral (ash), giving a total nutritive value of nearly 85 per cent, yielding 1600 calories, or heat units, per pound in the body.

Nuts have approximately the same composition as beans, except that fat takes the place of starch, and vice versa.

Thus, pound for pound, beans supply a little more proteid, or tissue builder, than meat, and in addition a large amount of starch, making their total nutriment about three times that of beef-steak, while they cost only about one third as much, so that a dollar invested in beans will purchase more than three times as much proteid, or, including starch, nine times as much real food, as it would if used for beef-steak. From this it appears that the legumes — peas, beans, and lentils — are unquestionably the poor man's meat.

In point of digestibility, however, meat is, in general, found superior to vegetable proteids, digesting more quickly and completely and occasioning less disturbance than the latter, so that if this were the only consideration, we should recommend meat as a valuable article of diet. But when we take into account that the whole animal creation is suffering under the curse so that comparatively a small portion of cattle, game, fish, or fowl are found perfectly healthy; that the bodies of even these are filled with poisons and waste products of broken-down tissue; that the conditions under which these are prepared for the market are generally exceedingly unhygienic, we have the strongest reason for turning from the “flesh-pots of Egypt” in search of something purer, better, and more in harmony with the Creator’s original provision for man. This we find in the natural fruits of the earth, especially in nuts, legumes, and grains, and in the less objectionable animal products, milk, butter, and eggs. With such abundant supply of wholesome nourishment, extreme indeed must be the condition of one requiring a flesh-meat diet.

“The history of the wilderness life of Israel was chronicled for the benefit of the Israel of God to the close of time, . . . that they may be instructed in their preparation for the heavenly Canaan.” “God might as easily have provided them with flesh as with manna; but a restriction was placed upon them for their good. . . . The perverted appetite was to be brought into a more healthy state, that they might enjoy the food originally provided for man, — the fruits of the earth, which God gave to Adam and Eve in Eden. . . . Had they been willing to deny appetite in obedience to his wise restrictions, feebleness and disease would have been unknown among them. Their descendants would have possessed both physical and mental strength. They would have had clear perceptions of truth and duty, keen discrimination and sound judgment. But their unwillingness to submit to the restrictions and requirements of God prevented them to a great extent from reaching the high standard which he desired them to attain, and from receiving the blessings which he was ready to bestow upon them.” — “Patriarchs and Prophets,” pages 293, 378.

They “lusted exceedingly in the wilderness, and tempted God in the desert. And he gave them their request; but sent leanness into their soul.” Ps. 106: 14, 15.

“Meat should not be placed before our children. Its influence is to excite and strengthen the lower passions, and has a tendency to deaden the moral powers. Grains and fruits, prepared free from grease and in as natural a condition as possible, should be the food for the tables of all who claim to be preparing for translation to heaven. The less feverish the diet, the more easily can the passions be controlled.” — “Testimonies for the Church,” Vol. II, page 352.

“Concerning flesh-meat we should educate the people to let it alone. Its use is contrary to the best development of the physical, mental, and moral powers. . . . Milk, eggs, and butter should not be classed with flesh meat. In some cases the use of eggs is beneficial. . . . There are poor families whose diet consists largely of bread and milk. They have little fruit, and can not afford to purchase the nut foods. In teaching health reform, as in all other gospel work, we are to meet the people where they are. . . . Let the diet reform be progressive. . . . The time will soon come when there will be no safety in using eggs, milk, cream, or butter, because disease in animals is increasing in proportion to the increase of wickedness among men.” — Id., Vol. VII, pages 134, 135.

While, mindful of the experience of God’s people in the past, and in harmony with the revelations of medical science and the clear statements of the spirit of prophecy, we are staunch vegetarians, let us not take the extreme position that never under any circumstances may meat be allowed, for such is not the teaching of either the Bible or the Testimonies. Our God is reasonable, and requires but reasonable service.

Recipes

The following recipes were left over from our last lesson: —

Mock Chicken Salad

Take 1 pound nuttolene, 1 cup celery cut into crescents, 5 hard-boiled eggs, 3 cups mayonnaise; cut the nuttolene into very thin slices, and these into very narrow strips. Divide into equal portions, and place upon tins in a moderately warm oven, allowing one half to become moderately dry and oily, and leave the other half until of a light brown, but not scorched. Put eggs through a wire sieve or potato ricer, and fold all ingredients carefully together. Serve cold upon a lettuce leaf.

Nut Cake

Take 6 eggs (fresh and cold), 2 tablespoonfuls hot water, 1 tablespoonful lemon juice, a little grated lemon rind, a pinch of salt, 1 cup sugar, 1¾ cups white flour, 1 cup ground or finely chopped English walnut meats; sift flour and sugar several times separately, break eggs into a large bowl, add salt and water, and with a wire egg whip begin beating at once, setting the bowl into a pan of hot water until the contents are lukewarm. When eggs are about half beaten, whip in lemon juice and the rind, and continue beating until very light and fine grained before adding the sugar. Lastly, with as little manipulation as possible, fold in the flour and nuts, turn into the cake tin, and bake in a moderately warm oven for about forty minutes, or until an inserted broom straw comes out clean. See that the oven is well closed while baking; when done, remove the cake, and turn it up side down to cool.

Our next lesson will give special attention to simple, healthful ways of cooking legumes.

Washington, D. C.