Take canned peaches, or fresh ones, and stew them. Put through a sieve or colander, sweeten to taste, reheat, thicken with a little white flour; let boil a few minutes, and serve on moistened slices of zwieback.
Make a nut gravy of raw peanut milk, and sweeten to taste; then take the whites of two eggs and beat to a stiff froth, so that the dish can be inverted without the mixture falling out. Pour the hot nut gravy over the beaten whites of the eggs, beating all the time to keep it from cooking in lumps. If the gravy is boiling hot, it will cook the whites of the eggs sufficiently. Then moisten nicely toasted zwieback in hot water or hot nut milk, and cover with a gravy. Serve at once.
Wash the prunes, and cook slowly until tender, then rub through a colander. If it is too thin, thicken with a little corn-starch or flour. Add I tablespoonful of sugar and 1/4 teaspoonful of vanilla to each pint of sifted prunes. Take fresh zwieback, dip the slices into hot water, taking them out immediately, place them in the dish in which they are to be served, and put 2 or 3 tablespoonfuls on each slice of toast. Serve hot.
Take a little almond meal that has been thoroughly dried, and run it through the nut-butter mill, grinding it into butter; then look over and wash 1/2 pound of raisins, seed them, and grind through the mill. Add to the raisins 1 tablespoonful of the almond butter and 1/2 cup of hot water. Heat on the stove to the boiling-point, and pour this over nice slices of zwieback which have been moistened by dipping into hot water.
Cut slices of bread, and dip them in a cream made of 3 eggs, 1 cup of nut cream, and a little salt. Brown on a soap-stone, or roll in meal and pine-nut butter, and brown in the oven.
Blanch some sweet almonds, and put them in the oven to toast to a nice light brown. When they get perfectly cool, grind them to a butter. Take 1 heaping teaspoonful to 1 pint of water and a pinch of salt; let it steep for half an hour or longer, then pour over slices of zwieback.
The parched pine-nuts may be used in the same way, and make an equally good toast.
Try other nuts in the same way.
Select some good, ripe yellow tomatoes (the pear tomato is very good); heat and sift through a colander to remove the skins and seeds. To 1 pint of the sifted tomato add one tablespoonful of white flour and 1 heaping teaspoonful of peanut butter dissolved in a little water; add salt to suit the taste. Pour while hot over slices of zwieback which have been moistened with a little hot water.
Take nicely toasted bread, which has been toasted on the soapstone or in the oven. Spread with fresh nut butter that has not been diluted, place in the oven for a few minutes, and serve very hot.
Take 2 1/2 pounds or 8 cups of white flour, 1/2 pound or 2 1/2 cups of rolled oats, 2 ounces or 1/3 cup of corn-meal. Mix the ingredients thoroughly, adding a little salt if desired, and wet with enough cold water to make a very stiff dough. Roll out into crackers about one fourth of an inch thick, score across the top into small squares, and bake in a moderate oven for one hour, or until dry and crisp clear through. Break the crackers into small pieces; grind in an ordinary grain- or coffee-mill, or can be ground in nut-butter mill loosely adjusted. This and the following recipe are splendid health foods. Don't fail to try them.
Take 8 cups of white flour, 2 1/2 cups of rolled oats, 1/3 cup of corn-meal, 2 cups of peanut meal, with enough water to make a very stiff dough, and proceed as with the above recipe. When baked and ground to a coarse meal, add 1/2 cup of malt, diluted in 1/2 cup of hot water, to about 1 quart of the ground zwieola; mix, and dry in a slow oven. When dry, grind again.
Sick people usually have but very little appetite, and all that can be done in presenting the food in a neat and dainty way, making it attractive to the eye as well as to the smell and taste, will be appreciated. The napkins should be of snowy whiteness, the dishes the best the house affords, and as neatly arranged as possible. Avoid loading the tray with either too great a variety or too much of one thing. It is always better to have too little than too much.