HEALTH FOOD RECIPES by Gertrude Oberholtzer

Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Dec 24, 1901

HEALTH FOOD RECIPES.

By Gertrude Oberholtzer

MRS. GERTRUDE OBERHOLTZER.

(Wadsworth, Ohio.)

I NOTICED in the Home department a call for recipes of homemade health foods, as a substitute for mush. I make granola by toasting my bread slowly in the oven, and then grinding it in a meat chopper. Before we had the mill, I used to pound the pieces of zwieback in a deep crock with a wooden potato masher, then sift them through a colander into the dish pan, pound what was left again, and so on. Better granola may be made with unleavened bread, made simply with sweet cream or cold water, without baking-powder or soda.

Browned rice is better than oatmeal or grits. Wash several cupfuls, drain, and place in the oven till of a golden color. It may then be set away till wanted. We eat it mornings with thickened fruit juice. Corn-meal mush is good sliced and baked in the oven on an oiled pan. When I have thick sweet cream, I spread the mush with that; otherwise, I bake it less.

I make peanut butter in a half-gallon crock,—one cup raw peanuts, ground in my little mill, to four cups water, with a little salt, cover, and set in the oven till baked dry. This is nice to spread on the slices of mush before baking. The peanuts may be baked in the same way without grinding, pressing them through a fine colander.

We make graham or whole-wheat crackers with cream or cold water, mixing as for pie crust, and kneading five or ten minutes; roll thin and bake.

We are trying the plan advocated by Dr. Paulson, of eating the dry food first, and afterward the moist food. By taking just a little at a time, granola may be eaten dry. These things are plain, but no plainer than the food Jesus ate with His disciples.