The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

Not knowing what is coming next, one may eat a sufficiency of food which perhaps is not the best suited to him. When the last course is brought on he often ventures to overstep the bounds and take the tempting dessert, which, however, proves anything but good for him. If all the food intended for a meal is placed on the table at the beginning, one has opportunity to make the best choice.” For some time I have practised either putting the food all on the table or having what was not on the table in sight on the sideboard, or letting guests know in some way the full menu, as I have always felt that while teaching temperance, we were encouraging intemperance by the customary manner of serving. When working hard, eat light; do not overwork the whole body at the same time. Perfect rest without sleep for 15-30 m. after meals is a great aid to digestion. “We should not provide for the Sabbath a more liberal supply or a greater variety of food than for other days. Instead of this, the food should be more simple and less should be eaten in order that the mind may be clear and vigorous to comprehend spiritual things. Overeating befogs the brain. The most precious words may be heard and not appreciated because the mind is confused by an improper diet.” “Do not have too great a variety at a meal; three or four dishes are a plenty. At the next meal you can have a change. The cook should tax her inventive powers to vary the dishes she prepares for the table, and the stomach should not be obliged to take the same kinds of food meal after meal.” Three or four dishes, each perfect of its kind, are more satisfying than a great number, not one of which is perfectly prepared and served. MENUS The suggestive menus given will admit of variation according to the season and circumstances. Nut, olive or cooking oil with salt; nut butter of any kind; or cream, may be used instead of dairy