Therapeutic dietetics; or, The Science of health foods and their medicinal values

Introduction

"Those who desire to possess good memories, beauty, length of life, perfect health, with physical, moral and spiritual strength, should abstain from eating animal flesh." — Mahabharata.

"Thou shalt not kill/' — The Bible.

"All men are afraid of punishment, and all men fear death; remember that thou art like unto them; therefore slay not nor cause to be slain."

"All men are afraid of punishment, and all men love life; remember that thou art like them; therefore slay not, nor cause to be slain." — Dhamapada.

"He is not called a noble man who kills or injures living creatures ; but he is called a true noble man who has pity and consideration for all that lives and breathes." — Ibid.

"Kill not — for pity's sake — and lest ye slay the meanest thing upon its upward way." — Light of Asia.

Preface

In presenting this little book on Therapeutic Dietetics, the author has endeavored to draw the line between a Therapeutic Diet on the one hand, and a general daily diet fitted to meet the needs of healthy people.

All men do not suffer from stomach diseases ; therefore some of the Vegetarian Systems that are now in practice may do some good in some cases, where a certain mode of living has been followed; yet from their very nature they are unfitted for a general diet on account of the sameness of their ingredients and characterless taste.

In giving up animal food one must be supplied with a diet which is tasty, stimulating, easy of digestion, rapid of assimilation, and simple of preparation. Undoubtedly the simplification of diet is the ultimate goal, but this is the period of transition between the animal foods to the vegetable foods.

"The foods which increase life, energy, strength, health, joy and cheerfulness, are those which are of their very nature tasteful, oleaginous, substantial and agreeable ; and they are liked by men of a spiritual tendency.

"The foods which are bitter, sour, saltish, excessively hot, pungent, dry and burning, are liked by men of a passionate tendency. These foods cause pain, misery and disease.

"The foods that have passed their season, or that have become insipid, putrid or stale, are eaten by men of an animal tendency."— Bhagavad Gita,

Animal foods are necessary for the development of some; the spices, sours, bitters, pungent and aromatic foods for others, while the simple oleaginous, cereal, nutal and fruital foods are for those who have outgrown the carnal and intellectual stages of their evolution.

These three classifications or divisions of food stuffs show their relative action in the development of a nation as well as in the evolution of man.

When a man is a savage he eats flesh like an animal, without cooking, condiments or service.

When he becomes civilized he cooks his foods, uses condiments and eats according to custom, and not according to natural inclination or appetite.

And when the man has become spiritualized he eats recognized foods, not according to his appetite, but according to his wants, which wants of themselves are few.

We are not all in the carnal classification, nor in the intellectual classification, nor are there many of us in the spiritual ; but take comfort in that you know to what stage of evolution you belong, and stop not until the goal is reached.

The dawn can be seen by all ; for the day does not burst upon the world suddenly; neither does a man or a nation become vegetarian in a day, a week, a month or a year.

All things are governed by the one great law of evolution; from the atom to the man, and from the man to the universe.

Some men are vegetarians from the knowledge of right living; others are vegetarians through the lack of such knowledge. I say unto you, condemn not the one, nor praise the other; for all systems of dietetics have been necessary for the physical, intellectual and spiritual development of man.

Therefore, they who live entirely upon a flesh diet partake of the nature of darkness and sin; they who eat entirely of the pungent and savory foods partake of the character of passion and sickness; while they who eat of a simple, nutritious and varied diet partake of the character of gentleness, cheerfulness and health; for verily every man and nation partakes of the character of his or its diet.

That this little book will meet the wants of those who are searching for something that will help them to help themselves, is the sincere wish of the author.

VEGETABLES VERSUS ANIMAL FOOD

Vegetable versus Animal Food has become the theme of the hour. Prominent hygienists, medical men as well as laymen, have at last met upon a common ground for the eliminating of disease, and for the upbuilding of the human race. To change a man's thinking, you must completely change his eating. We have never discussed the Vegetarian question as it was discussed by the Grecian philosophers or the Oriental sages. Hence the popular conception of vegetarianism in this country today, is that a vegetarian diet is a mass of sloppy, tasteless vegetables, served luke warm, and surrounded with white sauce and water. Nothing can be further from the facts than such a belief, as the receipts in this little work will demonstrate.

The eating of animal flesh is a perverted appetite which has been handed down to us through periods of war, famine and ignorance, into this period of civilization, enlightenment and peace.

The Scriptures of the world are full of denunciations against the, practice of slaying animals for the eating of their flesh ; and yet to think of eating the heart, the liver, the stomach, the kidneys and other organs which I will not mention. Surely the idea of eating such flesh is an abomination unto our higher nature, and a positive disgrace to any code of dietetical ethics.

Can it be possible that we, a deeply religious people, worshiping a God of love and peace, can find no more appropriate way of thanksgiving unto Him for His goodness unto us, than through the eating of turkeys, lobsters and the flesh of animals?

The ethical principle underlying vegetarianism is its love of justice; and for us to suppose that we are the only beings who have souls and immortality is the greatest arrogance.

All life is some expression of our Heavenly Father ; it emanates from Him and returns to Him; therefore the destruction of life is an outrage against Him, the Creator of all things.

Vegetarianism expresses growth ; growth from the animal man into the enlightened or spiritual man ; growth from disease into health ; growth from viciousness and fear into kindness and courage, and from brute force into endurance. Food supplies the vital energy for our thinking, acting and being; therefore one should naturally look to this all-important subject when considering the building and maintaining of the body, the mind and its functions.

A narrow circumscribed diet produces a narrow, circumscribed mind. The man who lives entirely on meat may become a physical or intellectual giant ; but beyond that few mfeat' eaters go.

The more meat we eat, the more restless and uncertain becomes the mind ; the more meat we eat and wine we drink, the more our passions and appetites increase, while memory fails, and activity vanishes.

From a purely selfish standpoint, is it not better to become calm, firm, courageous and self-controlled than it is to be ireful, unsteady, fearful and uncontrollable?

These pages are dedicated to those who are free from the bonds of arguments and arraignments, and who are seeking a way out of the darkness of physical and mental weariness into perfect health and mfental stability. Some people will say that they cannot eat vegetables, as vegetables disagree with them, etc. The answer is, that, as soon as one discontinues the eating of meats, vegetables will cease to give them trouble. It is not the vegetables that cause the distress; it is the poisons produced by the decomposing of animal tissue in a weakened and much abused stomach.

Food adulterations are ruinous to human vitality. By living on foods which we prepare ourselves, we avoid this danger. Pure foods should be our battle cry till death from the use of "Preservatives" becomes a thing unknown*

The Dietetical Chemist is the man of the hour. No field offers better inducements to the chemist than the field of dietetical research.

Pure foods and right diet are the salvation of any race ; and the strong body and the strong mind are the children of right living.

Predigested foods are chemical impossibilities. To reduce a food substance to a liquid, is one thing, but to digest and assimilate this chemical product is quite another. No laboratory can do the work of the stomach.

If one had the food of angels and lacked the power of digestion and assimilation, the food would be useless. It is as senseless to expect a prolapsed, undersized and weakened stomach to perform its natural functions as it is to expect a blind eye to see.

First bring the stomach into its right position, by raising the diaphragm. This is done by physiological muscular contraction at the navel, drawing the whole physiological system up. This movement brings the organs to their natural positions and permits the perfect performance of all their functions.

With the knowledge of the stomach's muscular control, comes also the control of the stomach's functions.

Bad cooking and wrong thinking are the causes of nine-tenths of all stomach troubles. Uncharitable people pull up the roots of their digestions early in life. "Benevolence is the Lord of the stomach.'"

Food cannot be too rich in character, variety, color,

taste or odor ; and one should never prepare food while

in a condition of fear, anger, worry or uneasiness. The

more religiously food is prepared the greater becomes

its constructive force. All foods should be prepared

in a devotional spirit, and not as an unpleasant duty.

Cooking is essentially a duty of love, not a labor of despair.

Too much care cannot be given to the selecting and preparing of foods. Fear, the greatest enemy of man, will cease to be when vegetables form his principal food. As the character of our thoughts depends largely upon the character of our foods, we must look to our diet to produce the best physical and mental results. Unseasoned and tasteless food is not necessary to vegetarianism; on the, contrary, true vegetarianism is the richest, the most varied, tasty and satisfactory of all systems of diet. A knowledge of the vegetable world affords unlimited combinations of food principles. True vegetarianism makes use of the herbs, spices, peppers, fruits, nuts, cereals and all vegetables that grow above the ground, eggs, milk, butter, cream, cheese, olive oil, olives and preserves. Diet is the only rational system of medication ; for through the knowledge of the therapeutic values of the tastes, colors, odors and perfumes, we are able to supply the body and mind with the medicinal qualities which they need. Through applied physiological action, perfect equilibrium and continuity of action is established between the body, its organs and the mind, allowing nature to build and sustain in permanent health, man, woman and child. Above all this stands the important fact, that by the adoption of this system of Therapeutic Dietetics, the morbid appetites and desires for alcoholic drinks, tobacco, sweet-meats, morphine, opium and other abnormal appetites are forever destroyed.

Therapeutic Dietetics so thoroughly supplies all the needs of the body that there is no craving for stimulants. The more varied the diet, the more varied and greater becomes the range of thought; the more circumscribed the diet, the narrower becomes the range of mental activity; therefore, professional and business people who must depend upon their mentality for a living, should receive a most liberal, varied and nutritious diet. An important fact to bear in mind is, that growing boys and girls should have a strong and varied diet, coupled with proper physiological exercises, in order that the will may become firm, the eyes bright, the chest full, the mind steadfast and the body healthy. Children so nourished will not crave injurious foods and stimulants.

Habit is not found in variety or inclusiveness but only in restriction and exclusiveness.

The home should be conducted upon strict business principles. A good business man only employs the most intelligent, moral and progressive help. He knows, by years of experience, that poor help and underpaid help are ruinous to any business. Ignorance in the employe means ruin to the employer. A business run after the usual manner of the home would not last a week. It is folly to expect from ignorance, results which can only come from the highest intelligence ; it is as absurd to expect blood from a stone as to expect scientific results from an ignorant person in your kitchen.

Improper foods and badly cooked foods, first ruin the body and then the mind; our thoughts are governed in a large degree by our foods.

The system of preparing foods herein set forth, is so simjple that an artist can prepare a banquet while attired in evening dress, and serve it in a drawingroom without soiling his person or the daintiest of furniture.

How different from meat cooking!

There is no smell more disgusting than the smell of roasting flesh. There is no grease more defiling than animal fat. There is no labor more injurious to mind and body than continuous dish-washing. There is no sound more distressing to the ear than Death's groan. And there is no labor so degrading as the slaughtering of innocent animals. If each had to slaughter for himself, how few would be the slaughtered.

"Peace reigns in the heart of those who eat not of animal flesh." Abolish the kitchen, and dismiss the cook; substitute the laboratory for the kitchen, and the chemist for the cook. Make your kitchen the heart of the home. Place intelligence where ignorance has reigned supreme for centuries ; make the preparation of foods a pleasure, a religious duty and an ennobling occupation.

THERAPKUTIC DIETETICS 13

There is a lecture by the Swami Abhedananda, entitled "Why a Hindu is a Vegetarian," (The Vedanta Society, 102 East 58th street, New York). It is short; it covers the ground and it will repay reading. The price is ten cents per copy.

Now a few words upon the Beautiful. Therapeutic Dietetics is in reality picture cooking; the contents of every dish and sauce-pan is a picture in the process of preparation, not a horrible mass of cooking flesh. The roasts and stews, after all, play a small part at the banquet table ; the genuine pleasure is in the flowers, the herbs, the garnishings, the color effects, and, above all, in the congenial companionship. The meats play a small part at the table, for they depend upon the vegetable world to make them palatable, while the vegetable world is in no way dependent upon the carnal world for either its savor or its existence. Where do the herbivorous man and animal obtain their strength and fine physical endurance? Why, from the vegetable salts. Then is it not more reasonable to eat for ourselves than to leave it to some animal to chew and appropriate for us and give us the salts second-handed? — that is, we mostly obtain our vegetable salts after they have passed through a course of animal assimilation. It is not in accord with the ethics of our times that one should be a slave to any person or thing, yet the meat eater is a slave to the animal kingdom for his very existence. Meat

eating makes slaves ; slaves in bondage to sin, sickness and death.

A good appetite is the finest condiment; not the

unnatural, forced appetite resulting from an inflamed

stomach, but the normal appetite that comes of good health and moderation.

Over-eating and over-drinking is self-abuse, producing an irritated condition of the stomach, bowels and kidneys; so that instead of feeding ourselves under such conditions, we should withhold all foods until the irritation has subsided. Water, fresh and soft, will be found the best stimulant for the kidneys. Rice water and barley water will be found an efficacious remedy in most cases of stomach and intestinal disorders. Stomjach troubles will not often arise where one eats but two meals a day; and after one has eaten for a month or two according to this system of dietetics (the whole system having appropriated unto itself its natural requirements), one will notice that the appetite falls off, and that two meals a day are more than ample, one meal often proving to be sufficient. As there may arise some criticism of the richness of our food preparations, it must be borne in mind that this work is written for a therapeutic purpose, viz., to help those who are under the bondage of meat eating and sickness. These receipts are presented to meet their requirements. The ultimate goal for us all is simplicity of diet, which we will deal with in a future edition. This little work is called by the faithful, the First Step in the Path of Right Eating. Man was given dominion over the birds of the air, the fish of the sea, and the beasts of the field. The animal was not given dominion over man. Since Bible days, conditions have somewhat changed; the pig has obtained dominion over many.

Condiments are one of the great bugaboos of the American people. Why should condiments be healthful to over 400,000,000 of the world's inhabitants, and injurious to a possible 72,000,000? The best teacher is experience; let each one experience for himself the difference between food stimulants, which are the onlynatural stimulants, and alcohol, strychnine, nitroglycerine, atrophine and other so-called neurotic stimulants too numerous to mention, all of which are chemical monstrosities and dangerous poisons.

Many will say that it is impossible for them to eat the savory herbs, as they cannot digest them. In answer to this we will say, that it is not the herbs that they cannot digest, but the goose or turkey fat, which has absorbed their odors. Animal fats are made into pomades; these pomades are used in the manufacturing and extracting of floral perfumes; they are right in the laboratory, but they are very bad things in the stomach. Quit eating the goose and turkey and you will soon find that you can eat every kind of savory herb.

The Scientific Horticulturist will find much food for thought when he directs his energies to fertilizing vegetables with minerals instead of decaying animal and vegetable matter. All vegetation has evolved from the minerals, therefore,. the minerals are the natural foods of all plant life. If the vegetables lack in mineral salts all the eating of them will not supply our organisms with what they don't possess ; we must feed foods with what we expect them to feed us.

The idea of obtaining something from nothing is

not good reasoning; we must learn to cultivate our

foods so that they will contain the highest chemical values.

In conclusion, let me say to those who are sufferers from stomach trouble and to those who are not, give this system of Therapeutic Dietetics a fair and reasonable trial, remembering that reason should measure

16 THKRAPKUTIC DIETETICS

all and wisdom guide ; do not, because the food is palatable, indulge in over-eating. Sufferers from stomach troubles should not eat, at first, much pepper, but gradually increase the am'ount until the system has temporarily lost the desire for it; then stop eating it till nature demands it again. Those who will give this system of Dietetics a trial will find it entirely satisfactory. The system is not an experiment, but is the result of years of personal experience and practice.

UTENSILS

"One should not place new wine in old bottles," neither should one furnish a Dietetical Laboratory with old, greasy culinary utensils.

2 Agate Spiders.

2 Agate Sauce Pans (small).

2 Agate Sauce Pans (large).

6 Agate Baking Pans (assorted). 6 Agate Bowls (assorted).

1 Agate Kettle (large).

3 Agate Pitchers (assorted). 12 Agate Dishes (assorted).

3 Agate Cooking Spoons (assorted).

2 Spatulas.

1 Agate Bean Pot.

1 Meat Grinder (medium size).

SUPPLIES.

A few suggestions for the stocking of the Laboratory :

1 Bottle of Cross & Blackwell's Mint. 1 Bottle of Cross & Blackwell's Savory. 1 Bottle of Cross & Blackwell's Sage.

1 Bottle of Cross & Blackwell's Thyme.

1 Bottle of Cross & Blackwell's Marjoram.

1 Bottle of Cross & Blackwell's Parsley.

Use fresh herbs where it is possible, and should your grocer not carry the above brand of goods, use the compressed herbs, but not the ground.

5 lbs. of Onions.

yit lb. of Garlic.

1 Bottle of Cross & Blackwell's Curry Powder.

1 Package Bermuda Arrow Root.

1 Package Corn Starch (Kingsford).

1 lb. Dried Mushrooms (Japanese).

y 2 lb. W. Black Pepper.

y 2 lb. Paprika (Maluwitz).

5 lbs. Mexican Chili.

1 lb. Italian Pepperoni.

y 2 { lb. Stilton Cheese.

y 2 lb. Roman Cheese.

1 lb. New York Cheese.

2 lbs. Unsalted Butter.

1 Quart Blue Label Tomato Catsup.

1 Gallon Olive Oil. (California oils are superior to

all imported). 1 Bottle of Cross & Blackwell's Chow Chow. 1 Bottle French Capers. 5 lbs. Macaroni.

3 lbs. Spaghetti. 3 lbs. Vermicelli.

1 Box Guava Jelly (Wilson).

1 Bottle Major Gray's Chutney.

2 Quarts California Green Olives. 2 Quarts California Black Olives.

1 Quart Dried Olives (Italian or Chinese). 1 Box Osborn Biscuits (Huntley and Palmer).

1 Box Oaten Biscuits (Huntley and Palmer).

1 Sack Unsifted Whole Wheat Flour. 5 lbs. Chinese Rice.

5 lbs. California Prunes. 5 lbs. Arizonian Apricots.

2 lbs. California Figs.

1 Keg Japanese Sauce.

2 lbs. of Walnuts, Almonds, Brazil and Pecan Nuts.

RELISHES.

Take and chop fine, afterwards mix well together 3 pickled walnuts, 6 black olives, 1 heart of celery, 1 tablespoon of French capers, % of a pound of New York cream cheese and 3 sprigs of fresh parsley; then dress with 1 tablespoonful of olive oil, juice of 1 lemon, salt and paprika. Serve on cold buttered toast.

Take and mix well together 2 tablespoons of chopped chow chow, 1 tablespoon of chopped French capers, 1 finely chopped hard-boiled egg, 6 black olives (green will do), 1 green pepper; dress with 1 tablespoon of tomato ketchup, 1 tablespoonful olive oil, juice of half a lemon, salt and paprika. Serve on buttered toast.

Chop together the following : Two tomatoes, 2 green peppers, 2 onions, 1 tablespoon French capers, 3 sprigs of fresh parsley and 3 sprigs of mint; dress with salt, lemon juice, paprika, olive oil and freshly grated horseradish. Serve on lettuce leaves between fresh bread and butter.

Take and chop fine the following: 12 black olives, 1 green pepper, 1 cucumber, 1 medium onion, y 2 cup of freshly fried almonds and one hard-boiled egg. Dress this with three dessertspoons of olive oil, juice of 1 lemon, 10 drops of Tobasco sauce, 1 dessertspoon of Japanese sauce and one tablespoon Taragon vinegar. Serve on fresh lettuce leaves between cold buttered toast.

Take ]/ 2 pint of freshly grated horseradish, place in ;i basin and then add 4 teaspoons of olive oil, 10 drops of Tobasco sauce, 1 tablespoon of dry mustard, 2 tablespoons oi Taragon vinegar, 1 teaspoon of celery salt, 2 finely chopped hard-boiled eggs, %. pint of good cream ; mix and beat thoroughly together and serve on sliced tomatoes upon bread and butter.

Take 4 hard-boiled eggs, 1 bunch of picked watercress, 1 bouquet each of mint and parsley, 1 medium onion, 2 oz. of finely chopped cheese; mince all together, and dress with 3 tablespoons of olive oil, 6 drops of Tobasco sauce, 1 teaspoon of celery salt, 1 tablespoon of Taragon vinegar. Serve on baked buttered crackers.

SOUP.

Chop coarse and place in 3 quarts of water the following vegetables : 4 tomatoes, 6 carrots, 1 small head of cabbage, 4 green peppers, 2 heads of celery, 1 small bunch of parsley, 4 medium onions, ^ CU P of rice and a pinch of thyme, marjoram, sage, 1 teaspoon of salt; let cook slowly for two hours, then add 4 tablespoons of Japanese sauce, 1 heaping tablespoon of butter and y 2 pint of cream.

No. 2, OR ST. JULIEN.

To make a St. Julien soup, take the above recipe and compound it the same way, leaving out the rice and cream. After the soup has cooked for two hours strain off the liquid and add 2 tablespoons of Japanese sauce, 1 tablespoon of butter, and sprinkle liberally with Parmesan cheese. Serve with salted crackers.

No. 3, BOUILLON.

To make a Bouillon soup, take and strain off the liquid the same as for St. Julien, then compound the following : To y>: pint of cream add and stir till smooth, 1 dessertspoon of corn starch and 4 tablespoons of Japanese sauce. Mix all together and bring to a boil, then add 1 tablespoon of butter. Serve with dry toast.

No. 4, PUREE.

To make a Puree of green peas, take 1 quart of shelled peas and place in 2^4 quarts of water with a little salt and 4 large sprigs of fresh mint ; let cook for 45 minutes, then drain off the liquid into another sauce pan ; then pass the peas through a wire sieve, taking care not to let the skins into the soup ; then add y 2 pint of cream in which has been well stirred 1 level teaspoon of arrow root ; bring to a boil and add 1 tablespoon of butter. Serve with chopped dried toast.

No. 5, CONSOMME.

To make a Consomme, leave the rice out of the soup and cook down the stock from two quarts to one quart, strain out the stock and add 1 tablespoon of butter and 3 of Japanese sauce, with a liberal sprinkling of Cassacobalo cheese. Serve with chopped pieces of dried toast.

No. 6, WHITE CONSOMME.

Chop rather fine and place in 3 quarts of water 1 egg plant, 6 oyster plants, 2 onions, 2 medium-sized cucumbers and 2 green peppers; cook this for two hours, strain off, then add y 2 pint of cream into which has been rubbed smooth 1 dessertspoon of corn starch ; add this to the liquid, bring it to a boil, then add 1 tablespoon of butter and 1 tablespoon of fine-chopped parsley. Serve with crackers.

No. 7, CHILI.

Cut the stalk end off of y 2 lb. of Mexican chilis, cook the pods in salt and water for 45 minutes, keeping them well covered with water while cooking, then pour off the liquid and throw the chilis into cold water for ten minutes, then take a knife and cut them lengthwise, washing out the seeds which may be attached, scrape out the pulp from the skins with a blunt knife, put the pulp into a sauce pan containing 2 quarts of water, then take 2 heads of celery, 1 bunch of parsley and chop fine, 2 cloves of minced garlic, 2 medium-sized onions, 4 oyster plants, and 4 carrots ; cook altogether for \]/ 2 hours slowly, then add y 2 pint of cream, a little salt, 4 tablespoons of Japanese sauce ; sprinkle liberally with Parmesan cheese. Serve with small slices of dried toast.

No. 8, MUSHROOM.

Take 2 cloves of garlic, mince fine, 1 lb. of fresh mushrooms (or y^ lb. of dried), 1 head of celery, 4 carrots, 2 green peppers and a pinch each of thyme and marjoram, 1 teaspoon of salt, 2 tablespoons of tomato ketchup, boil in 2 quarts of water for 2 hours, then add 1 tablespoon of butter. Serve with dry toast. (}i pint of cream may be added if desired.)

No. 9, BARLEY.

Put \y 2 cups of pearl barley into 3 quarts of water, cut fine 3 large onions, 4 carrots, 4 oyster plants, 3 turnips, 2 green peppers and 1 cucumber ; cook slowly for two hours, then add y 2 pint of cream, 1 tablespoon of butter, 1 tablespoon of grated cheese, 1 tablespoon of finely minced parsley and a little black pepper, and salt, bring to a boil. Serve with toast.

No. 10, CHESTNUT.

Boil 1 lb. of Italian chestnuts and then rub the meat through a wire sieve. Then take 1 level tablespoon oi cornstarch, 1 tablespoon of butter, mix smooth before placing in the saucepan, then stir in slowly \y 2 quarts of milk or cream, 1 tablespoon of finely minced parsley, and a pinch each of thyme and marjoram, 3 tablespoons of Japanese sauce ; stir well together and bring to a boil; then let stand and simmer for 45 minutes. Serve with crackers. Pepper and salt to taste.

ROASTS.

Take a large loaf of bread and cut it lengthwise, butter it well, and sprinkle liberally with a finely minced onion and parsley, then slice fine V 2 lb. of New York cream cheese and sprinkle this on the tops, add pepper and salt to taste, and place in a medium' hot oven to bake for twenty minutes. Serve and eat through the meal.

Take a large loaf of bread and cut the top off lengthwise, remove the inside and fill with the following: Chop fine 1 medium sized onion, 1 medium sized egg plant, 3 tomatoes, 3 green peppers, 2 heads of celery, 2 cloves of minced garlic and y 2 lb. of New York cream cheese; mix with 1 pint of cracker dust (or bread crumbs), salt and pepper to taste; moisten with 2 pints of milk, mix well together, then fill the loaf; place 2 tablespoons of butter on the top and replace ihe top of the loaf, put the loaf in a baking pan and place the residue of the stuffing around the loaf, with a little water, and butter ; place in a rather hot oven and bake for 1 hour.